Tag: food

Tagliolini pasta arancini (croquettes) from Naples
March 2, 2020

Tagliolini pasta arancini (croquettes) from Naples

Ingredients: 250 g Tagliolini pasta or spaghetti (1/2 lb) leftover pasta or cooked from scratch 40 g butter (1.5oz) 50 g Parmesan cheese (2oz) grated 50 g scamorza cheese or provolone del monaco or mozzarella (2oz) 50 g ham (2oz) diced 4 eggs salt for pasta and to taste all purpose flour as required white breadcrumbs as required olive oil or peanut oil as required …

Pasta
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by CookDiaries
Low Carb Turkey Club Egg Wrap
February 27, 2020

Low Carb Turkey Club Egg Wrap

Ingredients: 2 large eggs ½ teaspoon cornstarch 1 teaspoon warm water 1 tablespoon butter ¼ cup mozzarella cheese, shredded 4 slices deli turkey 2 slices bacon ½ avocado, sliced A handful of fresh spinach Salt and pepper to taste Optional add-ins: thinly sliced tomato, sliced …

Breakfast
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by CookDiaries
Parchment Tomato Pesto Salmon
February 27, 2020

Parchment Tomato Pesto Salmon

Ingredients:

for 1 serving:

  • 3 oz green beans(85 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon(170 g)
  • 2 tablespoons pesto
  • 10 cherry tomatoes, halved

Preparation:

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!

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Image Source:*tasty.co

Source:tasty.co

Seafood
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by CookDiaries
Creamy Tomato Spinach Pasta Recipe
February 26, 2020

Creamy Tomato Spinach Pasta Recipe

Ingredients: 1 pound Short Cut Pasta, like Mini Penne 3 tablespoons Olive Oil 1/2 cup Onion, diced 3 cloves Garlic 2 teaspoons Salt 10 ounces Cherry Tomatoes, halved 4 cups Fresh Spinach 1 cup Milk 1/2 cup Grated Parmesan Cheese Directions: v Cook mini penne …

Pasta
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by CookDiaries
Colourful and crunchy cauliflower rice salad
February 26, 2020

Colourful and crunchy cauliflower rice salad

INGREDIENTS: 1 cauliflower Olive oil 1 clove garlic 5 dried apricots 5 dates 15g fresh dill 15g fresh parsley 30g cashew nuts 20g pumpkin seeds 2 tbsp lemon juice Salt and pepper 2 baby gem or cos lettuce 15g red cress (optional) Preparation: Place the cauliflower florets in a food …

Soups & Salads
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by CookDiaries
Savoury Carrot and Feta Muffins
February 26, 2020

Savoury Carrot and Feta Muffins

INGREDIENTS:

  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup (180 ml) plain 2% yogurt
  • 1/2 cup (125 ml) olive oil
  • 2 cups (220 g) carrots, grated
  • 1 1/2 cups (180 g) feta cheese, crumbled
  • 1 1/2 cups (150 g) light Gouda cheese, grated
  • 1/4 cup (50 g) store-bought pickled jalapeños, drained and chopped (see note)
  • 1/4 cup (10 g) chives, finely chopped

PREPARATION:

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 9-cup muffin tins.
  2. In a bowl, combine the flour, baking powder and salt.
  3. In another bowl, whisk together the eggs, yogurt and oil. Add the dry ingredients and combine with a wooden spoon. Add the remaining ingredients and stir just until the flour is moistened. Divide the batter between the prepared muffin cups using about ¼ cup (60 ml) of the mixture per muffin.
  4. Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before unmoulding. Let cool completely on a wire rack before serving.
  5. Serve for brunch or for lunch with a side salad.

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Image Source:*ricardocuisine.com

Source:ricardocuisine.com

Dinner & Lunch
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by CookDiaries
Mexican Lime Soup
February 25, 2020

Mexican Lime Soup

INGREDIENTS: 1 Tbsp. of Oil 1 Cup of Onion (chopped) 3 Garlic Cloves (minced) 2 Tsp. of Fresh Jalapeno (diced) 3 Tsp. of Cumin 1 Tsp. of Oregano 6 Cups of Vegetable Broth 2 Cans (10-ounces each) of Diced Tomatoes with Green Chilies Juice of …

Soups & Salads
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by CookDiaries
Broccoli and red pepper pasta
February 25, 2020

Broccoli and red pepper pasta

Ingredients: 275g gluten-free/wholegrain pasta1 large courgette, diced400g broccoli, cut into small florets250g asparagus or green beans, cut into 1.5cm pieces1 large red pepper, finely diced2 garlic cloves, crushedZest 1 lemon1 tbsp extra-virgin olive or chilli oil1½ tbsp balsamic vinegarSmall bunch fresh basil Method : Cook …

Pasta
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by CookDiaries
Market Suya (Nigerian Skewers)
February 25, 2020

Market Suya (Nigerian Skewers)

INGREDIENTS:

  1. For the suya spice blend:
    • 3 tablespoons cayenne pepper
    • 1 ½ tablespoons roasted peanuts, ground into a fine powder
    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • ½ tablespoon ground ginger
    • 2 teaspoons kosher salt
    • 2 Maggi bouillon cubes, crushed
  2. For the suya:
    • 1 pound jumbo shrimp, peeled and deveined
    • 1 pound Wagyu rib eye beef, thinly sliced into strips
    • 1 pound boneless chicken thighs, cut into 2-inch pieces
  3. For the roasted tomato soubise:
    • 2 medium vine-ripened tomatoes, stemmed
    • 1 tablespoon olive oil
    • Kosher salt
    • 2 tablespoons canola oil
    • 1 medium white onion, thinly sliced
    • 1 cup heavy cream

PREPARATION

  1. Make the spice blend:
    1. In a small bowl, combine all the spice blend ingredients until incorporated.
  2. Prepare the suya:
    1. In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
  3. Make the soubise:
    1. Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
    2. In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
  4. To finish:
    1. Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

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Source:epicurious.com

Seafood
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by CookDiaries
Small Batch Brownies
February 25, 2020

Small Batch Brownies

Ingredients: 4 tablespoons unsalted butter, diced 1/2 cup + 1 tablespoon granulated sugar 1/4 cup + 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 large egg 1/4 cup all-purpose flour 1/4 cup M&M candies Instructions: Preheat the oven to 325, …

Desserts
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by CookDiaries