Jeśli soboty nie chcecie spędzić przy garach to polecam Wam super ekspresowe, 3 składnikowe i co najważniejsze pyszne danie...
Kopytka/Gnocchi z batata😁
Wegańskie, bezglutenowe i powinny też spodobać się dzieciom😉
Batata myjemy , robimy dziurki widelcem w kilku miejscach i wkładamy do piekarnika. Pieczemy do miękkości, aż skórka będzie z łatwością się zdejmować. Obieramy i zagniatamy widelcem lub wyciskamy przez praskę. 1 szklankę mąki (u mnie mieszanka bezglutenowa, ale może być pszenna) mieszamy z łyżeczką soli, robimy wgłębienie i dodajemy batata. Mieszamy, zagniatamy, dzielimy ciasto na mniejsze części(3zdj). Każda małą część rolujemy, lekko spłaszczamy i kroimy na małe prostokąty. Jak potrzeba to w trakcie podsypujemy mąką. Do gotującej się, osolonej wody wrzucamy kopytka, ktore po kilku minutach wypływają i czekamy wtedy ok 30s-1min i wyciągamy. Można np podawać z parmezanem. Smacznego 👩🏼🍳🤓
Ja robiłam z jednego batata i wyszło mi tyle ciasta co na 3 zdjęciu. Jak będziecie robić z 2 batatów to 2 szklanki mąki ✨
Originally posted by @deliciouslyella
Fluffy Fridays 💕 Snuggled in my face faux fur coat, eating porridge and loving my oat milk latte at the deli ✨ Had a serious power morning, up at 6.30, celery juice, made homemade Brazil nut milk and put it in a matcha, cleared my inbox and to-do list and walked Austin all the way through the park. Unstoppable Friday 💃💃💃
Chicken Lo Mein: 🥡🥢🐓
Like many, my favorite Chinese noodles is lo mein. I have played around with many recipes throughout the years & I finally nailed it, with all healthy & organic ingredients. I seriously can’t get enough!😋
•2 chicken breast
•1 brown rice noodle pasta (12oz)- Tinkyada
•2 cups chicken broth
•1 small cabbage
•1 small white onion
•1 broccoli head
•1/2 cup carrots
•3 small bell peppers: yellow, orange, & red
•2 tablespoons minced garlic
•6 teaspoons honey
•3 teaspoons tapioca flour
•1/4 cup soy sauce •2 tablespoons olive oil
•2 tablespoons toasted sesame oil
•2 tablespoons rice vinegar
•1/2 teaspoon black pepper .
1. Boil chicken breast into a medium sized pot with chicken broth until cooked.
2. Place garlic, olive oil, toasted sesame oil, and rice wine vinegar in a large cast iron skillet, turn on low.
3. Take chicken breast out and dice into pieces. Slowly pour chicken broth into skillet and then add honey, tapioca flour, and honey and stir with a whisk.
4. Place diced chicken breast into skillet and keep on medium. Stir every few minutes while dicing cabbage, onion, broccoli, carrots, & bell peppers.
5. Slowly put diced vegetables into the skillet.
6. Keep on low to medium with lid on top. Stir every few minutes while boiling the noodles..
7. Once noodles are complete, you can either add to skillet or keep separate. -The brown riced noodles fall apart much easier than regular, so I recommend to keep separate unless the entire skillet is being eaten at one sitting.
8. Enjoy! 🌶🥦🐓🍯🍜🥕
Making the best of the fresh fish in Ghana, try this fresh recipe and #impressyourmotherinlaw 💥 Full video on my YouTube channel link in profile! 💙On the blood type diet:
•Bluefin tuna is beneficial for types B & AB, neutral for A & O.
•Skipjack tuna is beneficial for type AB and neutral for the rest.
•Yellowfin tuna is beneficial for B, AB & O and neutral for A.
🥑 Avocado is neutral for types A bit to avoid for to avoid for B, AB & O. Sorry Chewers!
Five years ago, I was spending my work day with a bunch of firemen and paramedics shadowing them as part of the certification for my MICN license . It entailed walking into other people’s homes at their worst moments, grocery shopping, washing the truck, dropping critical patients at the hospital & then heading back to the station and cooking dinner together. I’ll never forget how quickly the guys stood up and cleaned up the kitchen that day when dinner was done. Minutes later we packed up to head to the next call. .
It takes a village.
The point of this story? Cooking at home takes work. It’s not as simple as clean ingredients and a perfect picture make it look. Sometimes it takes me longer to clean up my mess then it does to make the meal. BUT - it’s all worth it to me. ((Most of the time )) We don’t have a big family to help, it’s just me and the hubs over here. We don’t always cook because we don’t always want to clean. But when we do cook - we know what’s in our food - we enjoy the process & we always feel so much better enjoying our food at home - then we do with almost any meal when eating out. It’s all a balance. Life is complicated & I’m doing my best to simplify it.
today it meant making a mess of the kitchen, listening to music and enjoying every last bite of this nourishing bowl, alone. The colors. The flavors. The benefits - so worth it. RECIPE in my stories for the next 24 hours .✌🏼✨ x,bri
#RecipeFriday!!! This week's recipe comes from Chef Manouschka Guerrier (@single_serving) who is one of our featured guests on the up-coming #Thanksgiving#Chefstable episode of "Alternative Styles". ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We were all losing our minds when Manouschka walked us through the preparation of her famous "Haitian Onion Pie" that she serves this time every year. It's rich, flavorful, and the PERFECT side dish to ANY Thanksgiving spread. Try it out and tell us what you think.⠀⠀⠀⠀⠀⠀⠀⠀⠀
And subscribe to "Alternative Styles" so you can listen to the full episode and get other deliciously inspiring recipes for the upcoming holidays.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Click the link in our bio to subscribe, rate, and review the show + catch up on previous episodes on @applepodcasts.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chef Manouschka's Onion Pie⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat oven to 400. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I use ready-made pie crusts (ain't nobody got time for that homemade shit.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 4 white onions (thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbs or unsalted butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbs of flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 cup of evaporated milk (heated)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- sprig of thyme (separated)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 cup of grated Parmesan cheese,⠀⠀⠀⠀⠀⠀⠀⠀⠀
- salt, pepper & garlic powder to taste.
- 1 egg, beaten⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt butter, add flour & mix making a roux. Add heated milk to make bechamel sauce... the sauce will be thick. Add onions, thyme, cheese & seasoning. Cook for 15 minutes stirring as you go along. Poke pie crust with fork 4 times. Fill with onion bechamel filling. Top with crusts. You can make leaves like I did with a paring knife or cookie cutter or do a lattice. Brush with egg wash or use fingers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for 30 minutes. Cool on a rack⠀⠀⠀⠀⠀⠀⠀⠀⠀
|SOUP| I love soup SO much! In the winter it’s all I ever want to eat! Homemade soup is an excellent way to nourish your body! Besides warming you up from the inside, homemade soup can be loaded with nutrition! Soup is a great way to add in extra veggies and fiber as well as immune boosting nutrients. Most soups contain spices and herbs that help soothe and heal the digestive tract. Soup ingredients can be simple and there are many delicious gluten free and dairy free recipes out there. A great option to fill you up and keep you satisfied during chilly winter nights! .
Try a new soup recipe this weekend! What’s your favorite soup?
Have you ever thought about adding a perfect Soft-boiled Egg to chicken noodle soup?! Well, you have now! It's good in ramen so why not this noodle soup right? Turns out it's amazing. This is my "Dad Add" in my latest #EatYourFood column on @simplyrecipes Check out the full column link IN PROFILE ()
Just a simple steak dinner.
Roasted prime rib, garlic mashed potatoes, steamed carrots, wilted spinach, and homemade beef demi.
When it comes to wilting spinach the secret is a very hot pan with just a touch of oil. Put the spinach in the pan and stir using tongs or a spoon. It will only take a minute or two to cook. Finally, season with a bit of salt and pepper.
Wilted spinach makes a great side dish with steak, pork, or even seafood especially scallops.
The demi I made by roasting beef bones and then simmering them with onion, carrot, celery, and a bit of tomato paste. I simmerd this for about two hours and then strained it, and cooled the liquid in the fridge overnight.
The next day I picked the layer of fat off of the beef stock and discarded it. I then put the beef stock in a pot and boiled it until it was reduced by 2/3's. I put this back in the fridge overnight.
The next day the demi (which typically has a roux in it) was super thick and super flavourful. I added 2 tbsp of this demi to a pot, heated it up and then poured it over my steak and vegetables. A great rainy/snowy day meal.
Lemon Infused Rosemary & Pepper Pumpkin Wedges 🌱🍋🎃
Heirloom fairytale pumpkin* (can substitute with any other heirloom pumpkin), extra virgin olive oil, rosemary, thyme, fresh ground pepper medley, himalayan sea salt, fresh squeezed lemon
-> pre-heat oven to 275’F
-> cut pumpkin into wedges* and remove seeds (seeds can be saved and cooked separate for use in salads or as a snack, etc!)
-> in a small glass ramekin, add 3 tbsp extra virgin olive oil, 1 tsp rosemary, 1/4 tsp thyme, 1/4 tsp fresh ground pepper, 1/4 tsp himalayan salt
-> lightly coat both sides of wedges with above mixture
-> place in oven for approximately 30 minutes or until golden
-> remove and lightly coat with fresh squeezed lemon juice
-> cook for additional 10 minutes or until desired texture is achieved
-> remove, let cool for 5 minutes, and enjoy the nutritious yumminess!
* note: skin can stay on this particular heirloom pumpkin and will cook to be soft and edible
CHOCOLATE CHIP PUMPKIN MUFFINS! 🍫🎃💯 These are, in the words of *NSYNC, 🎶“GONE...”🎶 Definitely have to make them again because they did not last long over here! 😬
Hope everyone has a scrumptious day! 😋
3 cups pumpkin spice paleo @birchbenders pancake mix
1 ripe banana 🍌
1/3 cup butternut squash @woodstockfoods
1/4 cup toasted coconut almond milk @califiafarms (Add a splash more if needed)
Process in food processor. Pour batter into parchment paper cupcake liners. Top with chocolate chips @paschachocolate
Bake 350 13-15 min. Let cool 😎 Enjoy!
Originally posted by @beautifulcuisines
"Apple cider, zesty orange, sweet fig preserves, a generous shot of bourbon, and a splash of sparkling water” make this cozy, effervescent cocktail the perfect way to celebrate autumn — according to cookbook author Tieghan Gerad of @halfbakedharvest. What are you cooking up to celebrate the change of seasons? (📷: @halfbakedharvest 📍: Colorado)