Monday, May 29, 2017

 Creamy Black Bean & Corn Salad

Ingredients for 4 servings

¼ cup chopped red onion
¼ cup Mayonnaise
1 can (15.5 oz.) no-salt added black beans
1 cup quartered grape tomatoes or cherry tomatoes
2 cups frozen whole kernel corn, thawed
2 Tbsp. lime juice
2 tsp. Chicken flavor Bouillon

Directions

Microwave lime juice and Chicken flavor Bouillon in small microwave-safe bowl at HIGH 30 seconds or until hot.

Combine Bouillon mixture with remaining ingredients. Serve, if desired, with tortilla chips or your favorite dippers.

Sunday, April 30, 2017

Creamy Spaghetti With Ham

Ingredients for 4 servings

¼ tsp. freshly ground black pepper
1 clove garlic, chopped
1 cup Mexican crema
1 piece (8 oz.) deli ham, cut into cubes
1 Tbsp. Chicken flavor Bouillon
2 Tbsp. olive oil
12 ounces spaghetti

Directions

Cook spaghetti according to package directions reserving 1 ½ cups pasta cooking water before draining. Combine Chicken flavor Bouillon with ¾ cup pasta water until dissolved. Gradually whisk in crema; set aside.

While pasta is cooking, heat oil over medium heat in large deep skillet and cook ham stirring occasionally, until golden brown, about 9 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add drained spaghetti to skillet and cook, stirring, until heated through.

Stir in crema mixture, adding as much additional pasta cooking water as needed to thin sauce to desired consistency. Cook until heated through. Season with pepper.

Friday, April 28, 2017

No Bake Chewy Truffle Cookies

Ingredients for 24 cookies

¼ teaspoon kosher salt
½ cup old-fashioned rolled oats, not instant
1 cup dried pitted dates, 4-ounces, chopped
1 cup water
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons honey or agave syrup
2 tablespoons reduced-fat or no-stir natural chunky peanut butter
2 tablespoons unsweetened cocoa powder
8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups
Cooking spray

For coating:

crushed graham crackers, finely chopped peanuts, low-fat granola, unsweetened coconut flakes  about ½ cup of each, optional

Directions

Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.

Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.

Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

Wednesday, April 26, 2017


Creamy Tomato One Pot Pasta

Ingredients for 1 ¼ servings

¼-cup grated parmesan cheese, or to taste
½-cup fresh basil leaves
1 large onion, sliced
1-½ cups tomato/pasta sauce
2 cups vegetable broth
2 cups water
3 garlic cloves, minced
3-ounces Less-Fat Cream Cheese
12-ounces whole grain fettuccine or linguine
salt and fresh ground pepper, to taste

Directions

In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt and pepper.

Cover, cook over medium-high heat and bring to a boil.

Remove cover and continue to cook for 10 to 12 minutes, or until pasta is cooked and almost all liquid is absorbed; stirring occasionally.

Remove from heat and stir in cream cheese and tomato sauce; mix until combined.

Stir in grated parmesan cheese; taste for seasonings and adjust accordingly.

Serve immediately.

Sunday, April 23, 2017

Ancho Chili Beef Vegetable Soup

Ingredients for 8 servings

1 can (15 oz.) whole kernel corn, drained
1 large tomato, seeded and chopped
1 large white onion, chopped
1 medium zucchini, chopped
1 ½ lbs. boneless beef chuck, trimmed and cut into ½-inch cubes
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
2 Tbsp. vegetable oil, divided
2 tsp. ground ancho chile pepper
3 Tbsp. Beef flavor Bouillon
4 cups water

Directions

Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef. Remove and set aside.

Add remaining 1 tablespoon oil and cook onion and corn about 4 minutes or until corn starts to brown, stirring occasionally. Add garlic, tomato paste, ground chili pepper about 1 minute, stirring occasionally. Stir in water and Knorr® Beef flavor Bouillon and bring to a boil. Reduce heat, return beef to saucepot and simmer covered about 1 hour, stirring occasionally. Add zucchini and tomato and simmer uncovered about 10 minutes or until zucchini is tender. Garnish with chopped fresh cilantro.

Friday, April 21, 2017

Raspberry Oatmeal Cookies

Ingredients for 15 cookies

⅛ tsp salt
½ cup (120mL) honey
½ tsp ground cinnamon
¾ cup (90g) whole wheat or gluten-free flour (measured correctly)
1 cup (100g) instant oats (measured like this and gluten-free if necessary)
1 large egg, room temperature
1 tsp vanilla extract
1 ½ tsp baking powder
2 tbsp (28g) coconut oil or unsalted butter, melted
6 tbsp (53g) fresh raspberries, diced

Directions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.

Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Wednesday, April 19, 2017

One-Pot Tomato Basil Pasta Bake

Ingredients for 4-6 servings

1/3 cup enchilada sauce
½ cup heavy cream
½ cup oil-packed sun-dried tomatoes, oil drained
1 cup chunky basil pesto (or store bought)
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter1-2 (8 ounce) jars of your favorite pasta sauce
2 ounces cream cheese, softened
6 ounces fontina cheese, finely diced or shredded
6 ounces (or more) fresh mozzarella cheese, sliced
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
fresh basil, for serving
salt + pepper
tom-tom (grape/cherry) tomatoes, halved, for serving

Directions

Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.

Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

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