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Thursday, March 6, 2014

Spinach and Mushroom White Pizza Recipe

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1 clove garlic, minced
2 tablespoons olive oil + 1 teaspoon
16oz sliced baby bella mushrooms
pizza dough
½ cup ricotta cheese
1 cup mozzarella cheese
½ cup parmesan cheese
½ cup packed spinach leaves, torn

Instructions

In a small saucepan warm 2 tablespoons of oil and garlic on the lowest heat. Just enough for the garlic to infuse the oil, but not burn, about 10 minutes
In a large skillet saute mushrooms with 1 teaspoon olive oil, until lightly browned, they will cook more in the oven.
Preheat oven to 450 degrees. Heat pizza stone covered in corn meal in oven.
Roll dough out on a well floured surface, until desired thickness is achieved.
Spoon garlic infused oil over the crust, choosing to use the garlic or discard (I used it). Scatter spoonfuls of ricotta over pizza. Sprinkle with mozzarella and parmesan. Top with torn spinach and mushrooms.
Bake 18-20 minutes until crust is golden and cheese is browned and bubbly.

French Macaroons recipe

Ingredients

125g/4½oz icing sugar
125g/4½oz ground almonds
90g/3½oz free-range egg whites
2 tbsp water
110g/4oz caster sugar
food colouring (optional)
desiccated coconut, for sprinkling (optional)
150ml/5fl oz double or whipped cream, whipped

Preparation method

Preheat the oven to 170/C/325F/Gas 3 and line a large baking tray with baking paper.
Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.
Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!

Baked Eggs With Tomato Sauce Recipe

Ingredients:
2 cloves garlic, finely sliced
2 T olive oil
400 g tomato purée
1/2 t sugar
1/4 cup fresh basil or flat-leaf parsley
6 large free range eggs
100 g cheddar cheese, grated

Cooking instructions:
Preheat oven to 220°C

Grease a ceramic baking dish with olive oil. Fry garlic in olive oil over a medium heat. Add tomato and simmer.

Stir in sugar and basil or parsley. Simmer for 10 minutes, or until thick.

Crack the eggs into the baking dish and bake for 2-3 minutes.

Pour over the tomato sauce, sprinkle with cheddar cheese. Bake for a further 5 minutes, or until cheese is melted.

Strawberry Peach Mango Green Smoothie Recipe

Ingredient

- peach mango juice to the fill line
- 1/2 cup frozen strawberries
- 1/2 cup frozen peaches
- small handful of spinach

Method

Step 1

Mix this until you get a smooth consistency, though you can add more juice to get the desired consistency. The strawberries offer antioxidants and a large quantity of Vitamin C. The spinach is packed with Vitamin K, antioxidants and fiber.

Step 2

You can be creative with the Nutribullet. The idea is to use leafy greens and fresh fruits. The nice thing is that the greens cannot even be tasted in the smoothie. This will allow you to get the nutrition you need in a quick and great tasting manner.

Ingredients:
1 medium yellow onion
3/4 cup low-sodium beef broth/stock
1/4 cup low-sodium soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp brown/creole mustard
2 cloves garlic, roughly chopped
2 1/4 lb chuck roast, trimmed
salt and pepper to taste
7 sandwich rolls or French bread
7 slices 2% provolone or swiss cheese

Directions:
Slice the onion into ~1/4-inch rounds, and place in the bottom of the crockpot. Add the beef broth, soy sauce, Worcestershire sauce, mustard, and garlic. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until the beef is fall-apart tender.

Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. Strain the juice and remove as much fat as possible. Return the roast, juice, and onions to the crock pot.

Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.Yield: 7 large sandwiches.

Nutrition Information (per sandwich): 495 calories; 20.9 g. fat; 125 mg. cholesterol; 952 mg. sodium; 36.7 g. carbohydrate; 2.4 g. fiber; 48.1 g. protein

Ingredients:
1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
2 cans (15. oz) pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 tsp. olive oil
1 T ground cumin
1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
1-3 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter; we used two tablespoons.)
3/4 cup light sour cream
4 cups diced, cooked chicken
1/2 cup thinly sliced green onion
2 cups grated low-fat Mozzarella

Instructions:
Preheat oven to 375F/190C. Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup. While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (or blot dry with paper towels if you're in a hurry.)

Dice the onion and green bell pepper and slice the green onions. Heat the olive oil in a large heavy frying pan, add onion and green bell pepper and saute until they're softened and starting to barely brown, about 5 minutes. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot. (You can mash the beans slightly at this point if you'd like a layer of beans that sticks together a bit more.)

As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Taste the mixture to see if you want to add the optional Green Tabasco Sauce. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken, and sliced green onions.

Spray a 9"x9"x3" casserole dish with olive oil or non-stick spray. (If your dish has lower sides than that, be sure it is slightly bigger.) Spread half the pinto bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of pinto beans, sauce/chicken mixture, and cheese.

Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.

This freezes well, or will keep in the fridge in a covered container for several days. (I divided it up into single-serving portions and frozen some and put some in the fridge to eat.)

Ingredients:
1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
2 cans (15. oz) pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 tsp. olive oil
1 T ground cumin - See more at: http://www.kalynskitchen.com/2012/10/layered-mexican-casserole-chicken-green-chile.html#sthash.nGCtOdoU.dpuf

Chicken Enchilada Soup

Ingredients (serves 4-6):

1 lb FROZEN chicken breasts
1 bag frozen corn
1 can black beans - rinsed
1 can crushed tomatoes
1 can of green chillies
1 medium onion chopped
1 can red enchilada sauce
1 can chicken broth
1 cup of water.
1 clove minced garlic
2 TBSP chopped cilantro
1 TBSP cumin
1 tsp chili powder (add more or less to add more or less "kick")
salt & pepper to taste.

Directions:
Place your FROZEN chicken breasts on the bottom of your crockpot. Toss in ALL of the ingredients. Stir is up (but make sure the chicken remains on the bottom). Cook on low for 8 hours. Once its finished, shred the chicken with a fork.

I top mine with shredded cheese, sour cream, and some tortilla chips. It delicious!

Serves: 6

Ingredients

2 cans of black beans, drained and rinsed
½ cup red onion, chopped
1 tsp. cumin
1 tsp. paprika
¼ to ½ cup fresh cilantro, chopped
1 large tomato, diced
Coarsely ground sea salt and fresh ground pepper to taste
2 Tbsp. olive oil
1 cup monterey jack cheese, grated
12 corn tortillas (or as many tortillas as needed for filling)

Instructions

Mix all ingredients except oil, cheese and tortillas in a large bowl.
Heat olive oil in a large skillet over medium-high heat, a little at a time. Place a tortilla in the oil and add about ¼ cup of the bean filling on one half (it doesn’t take much!). Sprinkle with a small amount of cheese.
Let the tortilla cook open faced until it starts getting bubbly and browned on the bottom. Fold the tortilla in half and press gently with a spatula. If needed, flip the tortilla over to crisp on the other side for a minute.
Place tacos on a paper towel to soak up some of the oil while making the rest. You might want to place them on a cookie sheet in a warm oven for a few minutes before serving so the first tacos don’t get cold.
Serve with fresh salsa, guacamole and sour cream if desired.

Classic Chocolate Pie Recipe

Crust:
1 1/4 cups graham crumbs
1/4 cup melted butter

Filling:
2/3 cup sugar
1/3 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
4 large egg yolks
3 cups milk
1 cup chopped dark chocolate
2 Tbsp. butter
1 tsp. vanilla

whipped cream, for serving (optional)

Preheat the oven to 325F. In a small bowl, stir together the graham crumbs and butter; press into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, until pale golden around the edges.
Meanwhile, whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Set over medium-high heat and whisk in the egg yolks, then the milk. Cook until the mixture thickens and boils. Remove from heat and stir in the chocolate chips and vanilla. Let sit a minute or two, then stir until smooth. Pour into the pie shell and chill completely before serving topped with a dollop of whipped cream. Serves 8.

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 12

Ingredients

500g (1 lb) minced beef
2 onions, chopped
4 cloves garlic, chopped
2 400g (14 oz.) cans diced tomatoes, undrained
2 Tbsp tomato puree
2-3 Tbsp. chili powder (depending on how spicy you want it)
2 Tbsp cocoa powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp. dried oregano
½ tsp. salt
⅛ teaspoon pepper
2 410g (15 oz.) tins red kidney beans, rinsed and drained
2 Tbsp. cornstarch
¼ cup water

Instructions

Saute onions in a skillet until soft.
Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.
Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months

Ingredients

1 can (14.5 ounces) diced tomatoes
½ cup reduced sodium chicken broth
1 medium carrot, roughly chopped
1 stalk celery, roughly chopped
1 small onion, finely chopped
3 sprigs flat leaf parsley
2 teaspoons minced garlic, divided
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 boneless skinless chicken thighs (5 ounces each)
½ teaspoon grated lemon zest
1-1/2 teaspoons chopped flat-leaf parsley

Instructions

In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 1 teaspoon garlic, salt and pepper.
Snuggle the chicken thighs into the vegetable mixture.
Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.
With a slotted spoon, transfer the vegetables to a bowl.
In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.
Stir half the parsley mixture into the vegetables.
Top the chicken with the vegetables and remaining parsley mixture and serve.

Ingredients:
1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper

Directions:
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It's very simple and adds so much to the chicken!).

An experiment gone very, very right — fresh green beans and sautéed onions, cozily bundled in bacon. A less-than-30-minute recipe involving four simple ingredients.

INGREDIENTS

For the bundles :

1 tablespoon olive oil
1/4 large onion, sliced thinly
8 slices bacon
1/2 pound green beans

DIRECTIONS

For the bundles :

Preheat the oven to 350 degrees.
Heat the oil in a sauté pan over medium-high heat. Sauté the onion until golden or golden brown, depending on your preference. Set aside.
Lay the bacon strips out on a large baking sheet and bake for 3 minutes. Then, remove from the oven and wrap 5-6 green beans and some sautéed onions in each strip. On the same baking sheet, put these bundles back in the oven for 20 more minutes.

Recipe Details

Servings: 4
Total time: 30 minutes

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
1 1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup butter, softened
1 1/2 teaspoons vanilla
6 cups icing sugar
2 cups Cool Whip Whipped Topping (Do not thaw.)
4 squares Baker's Premium 70% Cacao Dark Chocolate

Directions

HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
CUT each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
MICROWAVE Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side.
*EXTRA* Garnish cake with white and dark chocolate curls. Warm 1 square Baker's White Chocolate by microwaving it, unwrapped, on MEDIUM for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a peeler slowly over the flat bottom, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Use the same technique along the narrow side of the piece to make short curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.