Archive for June, 2024

Jun 11

Banana bread overnight oats

MAKES: 9

INGREDIENTS

  • 1 ripe banana
  • ½ cup almond milk, or any other preferred milk
  • ¼ cup nonfat or low-fat plain Greek yogurt*
  • ½ teaspoon vanilla extract
  • ½ cup old-fashioned rolled oats
  • 1 tablespoon chia seeds or ground flaxseeds, also called flax-meal
  • ¼ teaspoon ground cinnamon
  • A pinch of salt
  • 1 to 2 teaspoons maple syrup or honey, optional
  • 1 to 2 tablespoons toasted chopped pecans, optional

 

INSTRUCTIONS

  • In a small mixing bowl, mash the banana with the milk, yogurt and vanilla extract until well-blended. Mix in the oats, chia seeds (or ground flaxseed), cinnamon, salt, and the maple syrup, if you’re adding. Stir until everything is mixed together.
  • Transfer to a small mason jar or pretty container with a lid, cover and stash in the fridge for at least 3 hours to overnight. Right before eating, add toasted pecans, if using, and dig in!
  • Will last in the fridge for up to 2 days.

NOTES

*You can swap in part-skim ricotta cheese or whipped cottage cheese

• Nutrition provided using almond milk. Add 50 calories per tablespoon of pecans, if you decide to add.

• This recipe is ready after four hours in the fridge—you don’t actually have to let it sit “overnight.” The longer you let it sit, the thicker it gets because of the chia seeds. If you make it on a Monday night, it’s best eaten by end of day Tuesday, though it will last through Wednesday. I wouldn’t recommend letting it sit more than two days. Make sure it’s covered tightly in the fridge.

https://joybauer.com/healthy-recipes/banana-bread-overnight-oats/

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Posted in Breakfast, Vegetarian

Jun 11

Baked Oats

Close up shot of the baked oats after cooking to show consistencyINGREDIENTS

INSTRUCTIONS

    • Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
    • In a blender combine all the ingredients until smooth and well-blended, about 1 minute.
    • Transfer the batter into the prepared ramekin. Bake for 20-25 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.

https://www.marthastewart.com/how-to-make-baked-oats-7479646

Baked Oats (TikTok Recipe)

 

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Posted in Breakfast, Vegetarian

Jun 11

Filo-wrapped feta with spiced honey

SERVES 4 

Ingredients 

• 200g block of feta
• 1 sheet of filo pastry
• Olive or vegetable oil
• 1 garlic clove
• 2 tbsp honey
• 1 tsp wine vinegar, red or white
• ½ tsp Aleppo pepper or ¼ tsp dried red chilli flakes
• 5 sprigs of thyme
• Sea salt and freshly ground black pepper

Method
1. Wrap the feta in kitchen roll to dry it out a little, patting away the excess moisture. Lay out the sheet of filo, brush with olive oil and season well. Put the feta on the filo’s short edge and roll it up, tucking in the edges before the last fold. Crush the garlic with the side of a knife and place in a bowl with the honey, vinegar and 1 tablespoon of water. Add half the Aleppo pepper and half the thyme leaves. 

2. Drizzle 2 tablespoons of oil into a small frying pan and fry the parcel on a medium heat until golden-brown and crisp. You’ll need to fry it for 2-3 min on each side to get an even colour all over.

3. Pour the honey mixture into the pan — it will bubble rapidly — and reduce the heat. Working quickly, spoon the liquid over the top of the parcel until it’s all sticky, then remove from the heat. Sprinkle the remaining thyme leaves and Aleppo pepper over the top and serve. 

 

Filo-wrapped feta with spiced honey

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Posted in Greek, Main, Vegetarian

Jun 11

Hummus

SERVES 6

Ingredients 

• 400g jar or tin of chickpeas
• 3 tbsp tahini
• Juice of ½ lemon
• 1 garlic clove
• Olive oil, for drizzling
• Sea salt and freshly ground black pepper

 

Method
1. Drain the chickpeas, reserving the liquid, and place them in a food processor. Add the tahini and lemon juice. Peel and roughly chop the garlic and add to the food processor with 3 tablespoons of the chickpea liquid.

2. Blitz until very smooth, adding more of the liquid as needed until you have a mousse-like texture. Season to taste — you will need to be generous. Finish with a good drizzle of olive oil.

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Posted in Dips/Sauces, Vegan, Vegetarian

Jun 11

One-Pot Garlicky Shrimp & Broccoli

One-pot garlicky shrimp & broccoli recipe served over rice in a bowl

SERVES 4

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 6 medium cloves garlic, sliced, divided
  • 4 cups small broccoli florets
  • ½ cup diced red bell pepper
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound peeled and deveined raw shrimp (21-30 count)
  • 2 teaspoons lemon juice, plus more to taste

 

1. Heat 2 tablespoons oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and ¼ teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

2. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute. Add shrimp and the remaining ¼ teaspoon each salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

SERVING SIZE 1 cup
CALORIES 214 / CARBOHYDRATES 6G / DIETARY FIBER 2G / TOTAL SUGARS 2G / PROTEIN 25G / TOTAL FAT 11G / SATURATED FAT 2G / CHOLESTEROL 183MG / VITAMIN A 2074IU / SODIUM 441MG / POTASSIUM 525MG.

 

https://www.eatingwell.com/recipe/7919492/one-pot-garlicky-shrimp-broccoli/

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Posted in Fish/seafood, Main

Jun 11

Rendang Jamur (Mushroom Rendang)

Rendang Jampur (Mushroom Rendang) on brown riceSERVES 4

Ingredients

  • 2 medium shallots, coarsely chopped
  • 3 cloves garlic, smashed
  • ¼ cup chili paste, such as sambal oelek, or to taste
  • ¾ teaspoon salt, divided
  • 2 tablespoons canola oil or other neutral oil, such as coconut or avocado
  • ½ teaspoon ground cardamom
  • ¼ teaspoon Sichuan peppercorns or black peppercorns, coarsely ground
  • 1 (2 inch) cinnamon stick
  • 3 star anise
  • 1 pound oyster mushrooms, shredded into strips with your fingers
  • 1 (13-ounce) can coconut milk mixed with 1/2 cup water
  • ¼ cup tamarind water (see Notes) or 2 tablespoons lime juice
  • 2 lemongrass stalks, trimmed
  • 4 makrut lime leaves (see Notes; optional)
  • 2 (1/2-inch) slices galangal (see Notes) or fresh ginger
  • 2 tablespoons coconut palm sugar (see Notes) or dark brown sugar
  • 2 cups hot cooked jasmine rice

 

1. Pulse shallots, garlic, chili paste and ¼ teaspoon salt in a small food processor or blender until it’s the texture of oatmeal, about 1 minute, scraping down the sides of the bowl as needed. (Alternatively, use a mortar and pestle.)

2. Heat oil in a large flat-bottom wok or skillet over medium-low heat until shimmering. Add the shallot mixture, cardamom, peppercorns, cinnamon stick and star anise; cook, stirring frequently, until the mixture is very fragrant and has turned a few shades darker, 5 to 7 minutes. (Reduce the heat if the paste is browning too fast; you don’t want the paste to burn.) Once the moisture has evaporated, the ingredients will separate from the oil. The paste is now ready for the next step.

3. Add mushrooms and stir to coat with the spice paste. Add coconut milk-water mixture, tamarind water (or lime juice), lemongrass, lime leaves (if using), galangal (or ginger), sugar and the remaining ½ teaspoon salt; stir to combine. Bring to a gentle boil over medium heat, stirring constantly so the coconut milk doesn’t split. Reduce the heat to low and simmer, stirring every 15 to 20 minutes, until most of the liquid has evaporated, forming a thick gravy, and oil pools on the surface of the rendang, 1 to 1½ hours. Toward the end of cooking, stir more frequently so the mixture doesn’t stick.

4. Taste and adjust seasonings if necessary. Fish out and discard the whole herbs and spices, or leave them in for a rustic presentation. Serve over rice.

Tip: To make tamarind water, combine 1 ½ teaspoons seedless “wet” tamarind pulp with ¼ cup hot water. Stir and pour through a fine-mesh sieve, pressing on the solids to extract the liquid. Reserve the liquid and discard the solids. Tamarind in this form is sold in 1-pound plastic packages at Asian markets. If tamarind concentrate is all you can find, you may have to use up to twice as much. Taste as you go.

SERVING SIZE ½ cup each rendang & rice
CALORIES 480 / CARBOHYDRATES 56G / DIETARY FIBER 4G / TOTAL SUGARS 12G / ADDED SUGARS 8G / PROTEIN 9G / TOTAL FAT 28G / SATURATED FAT 19G / VITAMIN A 56IU / VITAMIN C 5MG / VITAMIN D 33IU / VITAMIN E 1MG / FOLATE 64MCG / VITAMIN K 5MCG / SODIUM 798MG / CALCIUM 47MG / IRON 6MG / MAGNESIUM 70MG / POTASSIUM 818MG / ZINC 2MG / OMEGA-3 1G.

 

https://www.eatingwell.com/recipe/8045344/rendang-jamur-mushroom-rendang/

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Posted in Chinese, Main, Vegan, Vegetarian

Jun 11

One-Pot Beans & Rice With Corn & Salsa

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SERVES 4

Ingredients

  • 1 tablespoon canola oil
  • 1 cup long-grain rice
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 (14 ounce) can petite-diced tomatoes
  • 1 ½ cups water
  • 1 (15 ounce) can no-salt added black beans, rinsed
  • 1 cup frozen corn
  • ½ cup chopped cilantro
  • 3 tablespoons Salsa and/or shredded Mexican blend cheese

Directions

1. Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes.

2. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes.

3. Remove from heat and fluff with a fork. Gently stir in beans and corn. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa and cheese, if desired.

SERVING SIZE 1½ cups
CALORIES 414 / CARBOHYDRATES 72G / DIETARY FIBER 12G / TOTAL SUGARS 6G / PROTEIN 12G / TOTAL FAT 9G / SATURATED FAT 1G / VITAMIN A 550IU / VITAMIN C 21MG / FOLATE 99MCG / SODIUM 454MG / CALCIUM 85MG / IRON 4MG / MAGNESIUM 118MG / POTASSIUM 785MG.

 

https://www.eatingwell.com/recipe/279977/one-pot-beans-rice-with-corn-salsa/

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Posted in Main, Mexican, Vegetarian

Jun 10

Vegan Ground Beef

vegan ground beef

 

Ingredients

  • 1 (14-oz.) block extra-firm tofu, drained
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. sweet paprika, plus more for sprinkling
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • Freshly ground black pepper

 

Directions

Step 1 Preheat oven to 400º. Line a large baking sheet with parchment.

Step 2 On a cutting board, sandwich tofu between doubled layers of paper towels and slowly press down to remove moisture.

Step 3 In a medium bowl, whisk nutritional yeast, soy sauce, oil, sweet paprika, mustard, garlic powder, onion powder, and smoked paprika. Add tofu and mash into small pieces, then mix with sauce until combined; season with salt and pepper.

Step 4 Transfer tofu mixture to prepared sheet and spread in an even layer. Sprinkle with more sweet paprika.

Step 5 Bake tofu until crumbles are slightly golden brown and starting to crisp, 20 to 25 minutes

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Posted in Vegan, Vegetarian

Jun 10

Beef & Rice Stuffed Poblano Peppers

beef and rice stuffed poblano peppers with cheese

SERVES 4 TO 6 • 1 HR

½ c. jasmine or long-grain white rice

Kosher salt

4 large poblano peppers (about 1¼ lb. total), halved lengthwise, seeds and ribs removed 

2 tbsp. extra-virgin olive oil, divided

1 lb. ground beef 

1 small yellow onion, finely chopped

3 cloves garlic, finely chopped

Freshly ground black pepper

1 chipotle chile in adobo sauce, finely chopped 

2 tbsp. tomato paste 

2 tsp. dried oregano

¾ tsp. ground cumin

1 (14.5-oz.) can fire-roasted diced tomatoes

¼ c. chopped fresh cilantro leaves, plus more for serving

6 oz. shredded Mexican-blend cheese (about 1½ c.) 

 

1. In a small saucepan over medium-high heat, combine rice and 3/4 c. water; season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 17 minutes. 

2. Meanwhile, place a rack in upper third of oven; heat broiler on high. On a large baking sheet, toss poblano peppers with 1 tbsp. oil, then arrange cut side down. Broil, watching closely, until just starting to char in places, about 5 minutes. Turn peppers cut side up and continue to broil until tender-crisp, about 2 minutes more. Let cool slightly. 

3. Preheat oven to 400°. In a large skillet over medium-high heat, heat remaining 1 tbsp. oil. Add beef, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and browned, about 7 minutes. 

4. Add chipotle chile, tomato paste, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly reduced, about 5 minutes. 

5. Fluff rice with a fork and stir into beef mixture along with cilantro. In a 13″ x 9″ baking dish, arrange peppers cut side up; season with salt and pepper. Stuff peppers with beef mixture. Top with cheese. Tightly cover dish with foil.

6. Bake stuffed peppers until tender, about 25 minutes. Uncover and switch oven to broil. Broil, watching closely, until cheese is bubbly, 2 to 3 minutes more. 

7. Arrange peppers on a platter and top with more cilantro.

 

https://www.delish.com/cooking/recipe-ideas/a46298516/beef-and-rice-stuffed-poblano-peppers-recipe/

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Posted in Main, Mexican

Jun 10

Turkey Taco Lettuce Wraps

turkey taco lettuce wraps topped with cilantro, red onion, avocado, and tomatoes

SERVES 4 • 20 MIN

2 tbsp. extra-virgin olive oil 

1 small yellow onion, chopped

1 lb. ground turkey

Kosher salt

1 tbsp. chili powder

1 tbsp. tomato paste

1 c. low-sodium chicken broth 

2 heads romaine lettuce, outer leaves separated 

Shredded Mexican-blend cheese and chopped tomatoes, red onion, avocados, and fresh cilantro leaves, for serving 

 

1. In a large skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until just softened, about 5 minutes. Add turkey; season with salt. Cook, breaking up meat with a spoon, until browned and cooked through, about 4 minutes. 

2. Stir in chili powder and tomato paste and cook, stirring, until paste is brick red, about 1 minute. Add broth and simmer, stirring occasionally, until thickened, about 2 minutes more.

3. Double up lettuce leaves. Top with meat mixture, cheese, tomatoes, onion, avocado, and cilantro.

 

https://www.delish.com/cooking/recipe-ideas/a20964799/turkey-taco-lettuce-wraps-recipe/

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Posted in Main, Mexican

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