Tag: FoodPhotography

Egg Rolls
October 28, 2025

Egg Rolls

Much easier to make than you’d think and even better than take-out (because homemade is always best right?). You get a perfectly crisp and flaky, fried roll filled with hearty ground turkey and fresh sautéed vegetables. They’re the perfect appetizer or even main dish. Prep30 …

Appetizers
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by CookDiaries
Egg White Omelette
October 27, 2025

Egg White Omelette

A hearty and nutritious veggie studded Egg White Omelette. Made with protein rich egg whites (no yolks), vibrant bell pepper and tomatoes, tender baby spinach, and tangy feta. It’s a healthy and satisfying breakfast to kick start your day! Prep 10 minutesCook 10 minutesServings 1 …

Breakfast
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by CookDiaries
Pumpkin Doughnuts
October 26, 2025

Pumpkin Doughnuts

Pumpkin Doughnuts are soft, spiced, and perfectly seasonal. Bursting with warm autumn flavors like cinnamon and nutmeg, they’re tender, lightly sweet, and ideal for breakfast, brunch, or an indulgent snack any time of day.

Prep 20 minutes
Cook 15 minutes
Servings 18

Ingredients

  • 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3/4 cup (150g) packed light-brown sugar, broken up with fingertips
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup canola oil or vegetable oil
  • 3 large eggs
  • 1 1/2 cups (340g) canned pumpkin puree
  • 1 tsp vanilla extract

Coating

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • In a mixing bowl whisk together flour, baking powder, salt, 1 tsp cinnamon, the nutmeg, ginger, and cloves. Make a well in center of mixture and set aside.
  • In a separate large mixing bowl whisk together brown sugar, 1/2 cup granulated sugar, canola oil, eggs, pumpkin puree and vanilla extract until well blended.
  • Add dry ingredients to pumpkin mixture and mix and fold with a silicone spatula until well combined and there are no longer streaks of flour (it may be slightly lumpy and that’s okay).
  • Spray donut pans – 18 wells total (three 6-well pans). Spoon or pipe batter into donut wells, filling each about 3/4 full (a scant 1/4 cup in each).
  • Bake in preheated oven until toothpick inserted into center comes out clean, 13 – 16 minutes. Cool doughnuts slightly.
  • Meanwhile in a container whisk together 1/3 cup sugar and 1 tsp cinnamon. Add one lightly warm doughnut to container cover and shake with sugar mixture to coat. Note that if the sugar mixture isn’t sticking very well to top side of donuts then spray them lightly with non-stick cooking spray and it will stick beautifully.
  • Place on wire rack to cool completely. Store pumpkin donuts in an airtight container.
Donuts
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by CookDiaries
Shrimp Fajitas
October 25, 2025

Shrimp Fajitas

We all love chicken fajitas but it’s time to switch things up with these easy Shrimp Fajitas! These don’t require any marinating yet they are still so flavorful. And you still get that classic pepper and onion addition that gives them their classic Tex Mex …

Seafood
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by CookDiaries
No-Bake Cheesecake
October 24, 2025

No-Bake Cheesecake

This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard …

Desserts
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by CookDiaries
Cabbage Soup
October 23, 2025

Cabbage Soup

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90’s. Even if you aren’t looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.

Total: 1 hr 30 min
Yield: 10 to 12 servings

Ingredients

2 tablespoons olive oil

8 ounces sliced button mushrooms

2 large yellow or white onion, chopped 

1 bunch celery, grated (see Cook’s Note)

3 carrots, grated

2 green peppers, stemmed, seeded and grated

2 cloves garlic, grated

Half a head green cabbage, shredded

2 tablespoons low-sodium soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes 

4 cups low-sodium chicken broth

Directions

  1. Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
  2. Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Cook’s Note

To speed up vegetable prep you can use a food processor fitted with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.

Soups & Salads
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by CookDiaries
Rigatoni Pie
October 22, 2025

Rigatoni Pie

With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara. Total: 2 hr 5 minYield: 8 …

Pasta
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by CookDiaries
Breakfast Sausage Casserole
October 21, 2025

Breakfast Sausage Casserole

Breakfast Sausage Casserole is hearty, savory, and comforting a one dish meal that’s perfect for mornings with family or brunch gatherings. Packed with flavorful sausage, tender eggs, and melty cheese, it’s easy to make ahead and always a crowd-pleaser. Prep: 10 minCook: 1 hrYield: 12 …

Breakfast
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by CookDiaries
Broccoli Tahini Pasta Salad
October 20, 2025

Broccoli Tahini Pasta Salad

Broccoli Tahini Pasta Salad is creamy, crunchy, and full of flavor. Tender pasta and crisp broccoli are tossed in a nutty, savory tahini dressing, creating a satisfying, make-ahead dish that’s perfect for lunch, picnics, or a light dinner.

Prep time 30 mins
Cook time 10 mins
Serves 4 to 6

Ingredients

  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 2 cups uncooked gluten free fusilli pasta
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 4 oil-packed sun-dried tomatoes, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup pine nuts
  • sea salt and freshly ground black pepper

Lemon Tahini dressing: (can be made ahead)

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice, more for squeezing at the end
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • 3 tablespoons water

Instructions

  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
  3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
  4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.
Soups & Salads
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by CookDiaries
Tarte Tatin
October 19, 2025

Tarte Tatin

Tarte Tatin is a classic French dessert that’s both rustic and elegant. Caramelized fruit sits atop buttery pastry, creating a sweet, rich, and slightly glossy treat that’s perfect for special occasions or anytime a little indulgence is needed. Total: 2 hr 20 min (includes freezing …

Desserts
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by CookDiaries