Tag: food

Creamy garlic butter pasta
March 11, 2020

Creamy garlic butter pasta

Ingredients: 10 oz dry pasta 3 Tbsp butter 4 large garlic cloves, minced 2 Tbsp flour 2/3 cup whole milk salt & pepper Instructions: Cook the pasta according to directions. While the pasta is cooking, make the sauce. Melt the butter in a saucepan over medium heat. Add the garlic …

Pasta
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by CookDiaries
Lemon-Glazed Earl Grey Tea Bread
March 10, 2020

Lemon-Glazed Earl Grey Tea Bread

Ingredients: 1 1/2 tbsp. Earl Grey tea leaves 1 c. sugar 1 1/2 c. all-purpose flour 1/4 tsp. baking soda 1/2 tsp. salt 1/2 c. softened butter 3 large eggs 1 tsp. vanilla 1/2 c. sour cream 1 tsp. lemon peel 2/3 c. confectioners’ sugar …

Bread
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by CookDiaries
SHRIMP FAJITA BOWLS
March 10, 2020

SHRIMP FAJITA BOWLS

INGREDIENTS:

For the shrimp:

  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper, to taste
  • 1 pound large peeled, deveined, tail-off shrimp

For the veggies:

  • 2 medium red bell peppers, sliced
  • 1 large red onion, sliced
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the rice:

  • 3 cups cooked brown rice
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon salt
  • Juice of ½ lime

For the salsa and topping:

  • 1 cup diced tomatoes
  • 1/3 cup chopped white onion
  • ¼ cup chopped cilantro
  • Pinch kosher salt
  • Freshly ground black pepper, to taste
  • 1 small, 4-ounce Hass avocado, thinly sliced

INSTRUCTIONS:

  • Preheat oven to 400 degrees F.

For shrimp:

  • In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
  • Add the shrimp and toss to evenly coat.
  • Set aside and allow to marinate while you make the veggies.

For veggies:

  • Combine all veggie ingredients in a large bowl.  Use your hands to toss and evenly coat veggies with oil and seasoning.
  • Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
  • Meanwhile, prepare the rice and salsa.  In a medium bowl, combine rice with cilantro, salt and lime juice.
  • In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
  • Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
  • Return to the oven and roast 8 minutes.
  • Place ¾ cup rice in each of 4 bowls.  Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.

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Image Source:*skinnytaste.com

Source:skinnytaste.com

Seafood
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by CookDiaries
EASY VEGETABLE SOUP
March 10, 2020

EASY VEGETABLE SOUP

Ingredients: 1 onion finely chopped 2 carrots peeled and chopped 1 celery stick finely chopped 2 small leeks finely chopped 2 garlic cloves crushed 2 bay leaves 1 sprig fresh rosemary 1 red bell pepper chopped 1 cup butternut squash chopped 1-2 cups mushrooms sliced 2 cups mixed green vegetables (I used broccoli, zucchini and green beans) 1 cup crushed tomatoes 6 cups vegetable stock fresh parsley to serve Parmesan/Vegetarian Parmesan to serve Instructions: Heat …

Soups & Salads
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by CookDiaries
Macaroni Mousse
March 9, 2020

Macaroni Mousse

Ingredients: 1/2 (8-ounce) package macaroni, uncooked 1 small onion, finely chopped 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese 1 (2-ounce) jar diced pimiento, drained 2 tablespoons chopped green bell pepper 2 teaspoons dried parsley flakes 3 tablespoons butter or margarine 1/2 teaspoon salt …

Pasta
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by CookDiaries
Recipe: Wild Rice Bowl with Red Lentil Curry and Spinach
March 9, 2020

Recipe: Wild Rice Bowl with Red Lentil Curry and Spinach

INGREDIENTS:

  • 1 cup wild rice
  • 2 tablespoons ghee (or butter, or coconut oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 cup red lentils
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne powder (optional)
  • 3 1/2 cups vegetable broth
  • 2 cups baby spinach leaves, tightly packed
  • 1 (15.5-ounce) can coconut milk
  • 1/2 cup Greek yogurt
  • 1/4 cup cilantro leaves (lightly packed), to garnish

INSTRUCTIONS:

  1. Prepare the wild rice according to the package instructions, or follow these simple steps. Most wild rice takes about 45 minutes to become tender; you can also make it a few days ahead so it’s ready when you need it.
  2. While the rice is cooking, heat the ghee in a large saucepan with tall sides over medium-high heat. Add the diced onion and cook until lightly golden and soft. Add in the minced garlic and ginger, and sauté for another 2 to 3 minutes. Add in the red lentils, red curry paste, tomato paste, and spices, and cook until fragrant. Pour in the broth and bring to a boil.
  3. Once the lentils and broth reach a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes, or until the lentils are soft. Before serving, fold in the fresh spinach leaves, and pour in the coconut milk. At this point, taste the curry and adjust the seasoning according to your liking; add more salt or cayenne, if needed.
  4. To serve, divide the wild rice equally into 4 bowls. Top each bowl with the curry, a dollop of yogurt, and fresh cilantro leaves. Serve immediately.

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Image Source:*thekitchn.com

Source:thekitchn.com

Dinner & Lunch
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by CookDiaries
Charred broccoli and chorizo pasta recipe
March 6, 2020

Charred broccoli and chorizo pasta recipe

Ingredients: 130g pack diced chorizo 1½ tbsp olive oil 350g pack broccoli, cut into small florets, stalk trimmed and roughly chopped 3 garlic cloves, finely chopped ½ tsp crushed chillies 300g penne 50g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor 1 …

Pasta
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by CookDiaries
Cake in a mug
March 6, 2020

Cake in a mug

Ingredients: 4 tbs self-raising flour 2 tbs sugar 2 tbs cocoa 1 egg 3 tbs milk 3 tbs vegetable oil 1/2 tsp vanilla essence 1 tbs milk chocolate chips Method: In a large mug, place all the dry ingredients and mix well with a spoon. …

Desserts
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by CookDiaries
Vegan Buffalo Wings Recipe
March 6, 2020

Vegan Buffalo Wings Recipe

Ingredients:

Chicken “Meat”

  • 1 cup vital wheat gluten
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp poultry seasoning
  • ¾ cup vegetable broth, I made mine with bouillon
  • 2 tbsp tahini
  • 2-3 cups of vegetable broth, I made mine with bouillon

Spicy Batter

  • 2 eggs worth ofegg replacer
  • 1-2 tablespoons Buffalo hot sauce
  • ½ tablespoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 cups all-purpose unbleached flour or oat flour

Instructions :

Chicken “Meat”

  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ cup broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little disks, it’s fun to try and shape them into wing-like shapes. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them with 2-3 cups vegetable broth.
  6. Bake wings in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
  7. Once cooled skewer your “wing” with a sugar cane “bone” or popsicle stick.

Spicy Batter

  1. Whisk together the egg replacer, hot sauce, red pepper flakes, and cayenne pepper into a medium size bowl.
  2. Put the flour and black pepper into a large zip lock bag.
  3. Dredge chicken wings into the egg mixture then toss into the Ziplock bag of flour.
  4. Deep fry in a large pot of oil or deep fryer at 350° for 5-8 minutes or until light brown and crispy. Remove wings to a paper towel lined plate or tray.
  5. Toss the wings in remaining buffalo wing sauce and enjoy. Dip onto vegan ranch sauce and follow with celery and carrot sticks.

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Image Source:*theedgyveg.com

Source:theedgyveg.com

Dinner & Lunch
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by CookDiaries
Beetroot Risotto
March 5, 2020

Beetroot Risotto

Ingredients: 1/2 Cup Chopped Sweet Onion 1 Cup Beet Puree (about 3 cooked small beets, processed)* 1 Cup White Arborio Rice 3 Cups Progresso Vegetable Cooking Stock 1 TB Fresh Chopped Mint 1 Tsp Minced Garlic 1/2 Tsp Cinnamon 1/4 Tsp Allspice 1/4 Tsp Black Pepper Instructions: Heat a seasoned cast iron skillet over medium high heat. Add …

Dinner & Lunch
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by CookDiaries