Roasted Sweet Potato Salad With Barley And Arugula

Roasted Sweet Potato Salad With Barley And Arugula

Ingredients for 4 servings

½ c. fresh mint or cilantro leaves
¾ c. pearl barley
¾ tsp. ground cumin
1 lb. medium sweet potatoes
1 pinch cayenne
1 small red onion
3 oz. baby arugula
3 tbsp. fresh lime juice
4 ½ tbsp. oil
crumbled feta
kosher salt
pepper

Directions

Heat oven to 450° F. In a medium saucepan, combine the barley, 2 ½ cups water and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.

Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, ½ teaspoon cumin and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 18 minutes.

In a large bowl, whisk together the lime juice, remaining 1 ½ tablespoon oil and ¼ teaspoon cumin, pinch cayenne and ¼ teaspoon salt. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.

Add the barley to the bowl and toss to combine. Gently fold in the sweet potatoes, then the arugula and mint. Serve with feta, if desired.
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One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

Ingredients for 4 servings

¼ cup freshly grated Parmesan cheese
1 cup milk, or more, as needed
2 cups chicken broth
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
4 cloves garlic, minced
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste

Directions

Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.
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Fruit Tacos With Chocolate Tortillas


Fruit Tacos With Chocolate Tortillas

Ingredients for 8 servings

¼ teaspoon salt
1/3 cup cocoa powder
1/3 cup coconut oil
½ cup blueberries
1 cup strawberries
1 cup whole wheat flour
1 mango
1 small papaya
1 teaspoon baking powder
1-½ cups warm water
2 kiwis
3 cups all-purpose flour
4 tablespoons agave nectar
juice from one lime

Directions

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.

Mix the ingredients together with a wooden spoon until a large ball of dough forms.

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.

Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.

To serve, place one chocolate tortilla on a serving plate.

Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.

Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.
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Sausage And Pepper Polenta Lasagna


Sausage And Pepper Polenta Lasagna

Ingredients for 6 servings

½ c. dry red wine
½ c. fresh parsley
1 can diced tomatoes
1 large onion
1 lb. sweet Italian sausage
1 tbsp. oil
1 ½ c. quick-cooking or instant polenta
2 large cloves garlic
2 oz. Asiago cheese
2 red peppers
2 tbsp. tomato paste
4 oz. provolone
kosher salt
pepper

Directions

Heat oven to 400 degrees F. Oil a shallow 2 ½- to 3-quart broiler-proof baking dish.

Heat the oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the red peppers and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the sausage and cook, breaking it up into small pieces with a spoon until no longer pink, about 4 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and the tomatoes and simmer until all of the liquid has nearly evaporated, 10 to 12 minutes. Stir in the parsley, then remove from the heat.

Cook the polenta according to package directions; stir in the Asiago cheese.

Working quickly, dollop spoonfuls of half the polenta (about 3 cups) into the prepared baking dish and spread it evenly over the bottom. Spread the sausage mixture evenly on top. Dollop and spread the remaining polenta over the sauce. Bake until heated through, 10 to 12 minutes.

Heat broiler. Sprinkle the provolone over the top and broil until golden brown, 4 to 5 minutes.
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Nutella Strawberry Pizza

Nutella Strawberry Pizza

Ingredients for 1 servings

¼ Cup Sugar
½ Cup Low Fat Milk
½ Cup Water
1 Egg
1 Tablespoon of water
2 Cup All-Purpose Flour
2 Cups Cake Flour
2 Teaspoons Sea Salt
2 ¼ Teaspoons Instant Yeast
3 Tablespoons Plain Greek Yogurt
Nutella
Strawberries

Directions

Warm the milk and water in the microwave. Do not use hot water. If it gets to hot let it cool a touch.

Add the sugar and yeast and let proof (let it get all foamy and puffy).

In a large bowl add the egg, yogurt, and salt. Whisk to combine.

Once the yeast has proofed, add it to the large bowl with the other ingredients and stir until smooth.

Add the flour and mix until the dough begins to come together.

Begin to knead the dough, until you produce a smooth ball. I almost always need one additional tablespoon of water. However, I have occasionally skipped it. If you are struggling to get a smooth dough, go ahead and add it.

Place the dough in a lightly oiled (olive oil) bowl, cover and let rise in a warm place, for 30-60 minutes.

Heat the grill to medium high.

Using a lightly oiled paper towel, wipe down the grill so the bread wont stick.

Place the dough on a lightly floured surface and cut in half, and then into thirds.

Roll each dough piece out (no need to make it even), about ¼-½" thick.

Place on the grill and cook for a few minutes per side or until grill marks begin to appear. Do not over cook, or it will be quite dry and cardboard like. Flip to the other side and cook for a minute or two and then spread a good heaping of nutella over the top.

Remove from the grill and top with fresh berries.

Serve immediately.
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Indian-Spiced Chicken And Cauliflower

Indian-Spiced Chicken And Cauliflower

Ingredients for 4 servings

¼ c. golden raisins
½ c. cilantro
1 c. long grain white rice
1 can diced tomatoes
1 medium onion
1 small head cauliflower
1 tbsp. curry powder
1 ½ lb. boneless, skinless chicken thighs
2 tbsp. ginger
2 tbsp. tomato paste
Greek yogurt
kosher salt
lemon wedges
pepper

Directions

In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, ½ teaspoon salt and ¼ teaspoon pepper.

Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.

Twenty minutes before serving, cook the rice according to the package directions. Spoon the chicken mixture over the rice and top with the cilantro. Serve with yogurt and lemon wedges, if desired.
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Banana Pancakes

Banana Pancakes

Ingredients for 4-6 servings

1 Ripe Banana sliced
2 Eggs

Directions

Place the eggs and banana in the blender. Blend until a smooth.

Heat a nonstick skillet.

Spray the skillet with non-stick spray.

Add the batter to the skillet in the shape of a pancake and let space them out since they tend to spread.

When bubbles start to form, flip the over and cook for 10 seconds on the other side.

Remove from heat and serve.
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Grapefruit, Shrimp, And Radicchio Tartines

Grapefruit, Shrimp, And Radicchio Tartines

Ingredients for 4 servings

¼ c. fennel fronds, chopped
½ sliced fennel bulb
1 lb. shrimp, peeled and deveined
1 tsp. smoked paprika
1 ½ c. sliced radicchio
2 c. grapefruit, peeled and sliced
2 sliced scallions
2 tbsp. oil
3 tbsp. grapefruit juice
salt and black pepper
sourdough bread

Directions

Toss together 2 cups peeled and sliced grapefruit and 3 Tbsp. grapefruit juice, 1 ½ cups sliced radicchio, ½ sliced fennel bulb and ¼ cup chopped fennel fronds, 2 sliced scallions, 2 Tbsp. oil, and salt and black pepper.

Toss together 1 lb. peeled and deveined shrimp, 1 tsp. smoked paprika, and salt and black pepper.

Sauté in oil until opaque throughout, 1 to 2 mins.

Serve on toasted and oiled sourdough bread.
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Almond Butter And Banana Open Sandwich

Almond Butter And Banana Open Sandwich

Ingredients for 2 servings

1 big banana
1 tablespoon raw honey/agave/maple syrup
1 tablespoon tahini
2 tablespoons almond butter
Toppings of choice: walnuts, raisins, almond flakes, sesame, chia seeds

Directions

Slice your banana lengthwise.

Mix almond butter with tahini and sweetener of choice.

Layer it all up.
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Grilled Cumin-Rubbed Hanger Steak With Smashed Minty Peas And Grilled Bread

Grilled Cumin-Rubbed Hanger Steak With Smashed Minty Peas And Grilled Bread

Ingredients for 4 servings

1 lb. fresh or thawed frozen peas
1 tbsp. fresh lime juice
1 tbsp. fresh mint, chopped
1 tbsp. oil
1 tsp. ground cumin
1 ½ lb. hanger steak, cut into 2 pieces
2 oz. shaved Parmesan
3 tbsp. unsalted butter, divided
4 slices country bread
freshly ground black pepper
kosher salt

Directions

Preheat grill to medium-high. Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.

Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing.

Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.

Serve pea mash topped with shaved Parmesan and steak and grilled bread alongside.
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Strawberry Banana Baked Oatmeal

Strawberry Banana Baked Oatmeal

Ingredients for 6 servings

1/3 cup (60 grams) semi-sweet chocolate chips
1/3 cup (70 grams) light brown sugar
½ cup (55 grams) walnuts, chopped
½ teaspoon fine sea salt
1 large egg
1 ripe banana, peeled and cut into ½-inch slices
1 tablespoon grated orange zest
1 teaspoon baking powder
1 teaspoon Chinese five spice or substitute cinnamon
2 cups (175 grams) old fashioned rolled oats
2 cups (470 ml) milk, dairy or non-dairy
2 teaspoons vanilla extract
3 tablespoons butter, melted
6 ounces strawberries, sliced

Directions

Heat oven to 375° F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries, and half the chocolate. Add to prepared baking dish.

Scatter the remaining strawberries, walnuts, chocolate, and the banana on top of the oats. In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.

Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes. For an extra tasty top, sprinkle a tablespoon or so of brown sugar on top of the oatmeal, and then place back in the oven under the broiler and broil for 20-30 seconds.
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Beef Tenderloin With Roasted Cauliflower-Pomegranate Salad

Beef Tenderloin With Roasted Cauliflower-Pomegranate Salad

Ingredients for 6 servings

½ c. pomegranate seeds
1 head cauliflower
1 package baby kale
1 tsp. Freshly ground pepper
1 whole filet of beef
2 tbsp. fresh lemon juice
2 tsp. Kosher salt
2 tsp. whole-grain Dijon mustard
5 large shallots
6 tbsp. olive

Directions

Heat oven to 475° F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon oil, salt, and pepper. Bake at 475° F for 12 minutes.

Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.

Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.
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Pancake Mini-Muffins

Pancake Mini-Muffins

Ingredients for 8 servings

¾ teaspoons Salt
1 Tablespoon Baking Powder
1 Tablespoon Vanilla Extract
1 Tablespoon White Vinegar
2 whole Eggs
2-½ cups Milk
3 cups All-purpose Flour
3 Tablespoons Sugar
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving

Directions

Preheat the oven to 425°. It will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!
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Breaded Pork Cutlet With Avocado-And-Shredded Kale Salad

Breaded Pork Cutlet With Avocado-And-Shredded Kale Salad

Ingredients for 4 servings

¼ c. all-purpose flour
1 avocado, chopped
1 c. panko breadcrumbs
1 c. snap peas, thinly sliced
1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced
1 lemon, peel removed and flesh chopped
1 small head radicchio, leaves torn
2 large eggs, beaten
4 pork cutlets (about 1 lb.), pounded thin
5 tbsp. olive, divided
freshly ground black pepper
kosher salt

Directions

Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.
   
Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.
   
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.
   
Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper.
  
Serve salad topped with pork.
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Apple Sandwiches With Almond Butter And Granola

Apple Sandwiches With Almond Butter And Granola

Ingredients for 1-2 servings

1 apple, cored and sliced into rings
almond butter
granola

Directions

Generously spread almond butter on one apple slice.

Sprinkle granola over almond butter and top with another apple slice.

Repeat using remaining apple slices and almond butter.
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