tag:blogger.com,1999:blog-15810297870824356062024-02-21T05:59:06.129+03:00RecipesUnknownnoreply@blogger.comBlogger115125tag:blogger.com,1999:blog-1581029787082435606.post-87717515202797032922019-06-19T15:26:00.001+03:002019-06-19T15:26:53.087+03:00Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice<p style="text-align:center"><img alt="Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice" src="https://www.katalay.net/images/lg/0ff46cda3cb7845c81ff33e172840414.jpg" /></p><h2>Ingredients</h2><p><strong>Lime Salmon</strong></p><ul><li> 4 (6 oz) skinless salmon fillets</li><li> 3 Tbsp olive oil, plus more for grill</li><li> 2 tsp lime zest</li><li> 3 Tbsp fresh lime juice</li><li> 3 cloves garlic, crushed</li><li> Salt and freshly ground black pepper, to taste</li></ul><p><strong>Coconut Rice</strong></p><ul><li> 1 1/2 cups Zico Coconut Water</li><li> 1 1/4 cups canned coconut milk</li><li> 1 1/2 cups jasmine rice, rinsed well and drained well</li><li> 1/2 tsp salt</li></ul><p><strong>Avocado-Mango Salsa</strong></p><ul><li> 1 large mango, peeled and diced</li><li> 3/4 cup chopped red bell pepper (1/2 large)</li><li> 1/4 cup chopped fresh cilantro</li><li> 1/3 cup chopped red onion, rinsed under water and drained</li><li> 1 large avocado, peeled and diced</li><li> 1 Tbsp fresh lime juice</li><li> 1 Tbsp olive oil</li><li> 1 Tbsp Zico Coconut Water</li><li> Salt and pepper, to taste</li></ul><h2>Instructions</h2><p><strong>For the salmon:</strong></p><p>In an 11x7-inch casserole whisk olive oil, lime zest, lime juice, garlic and season with salt and pepper (each a reasonable amount).<br />Add salmon to the casserole dish, cover and marinate in the fridge for 15-30 minutes, then turn salmon to the opposite side and allow to marinate for 15-30 minutes longer. In the last 10 minutes of marinating, preheat a grill over medium to high heat.<br />Brush the grill grates with oil. Place the salmon on the grill and grill it for about 3 minutes per side or until it is cooked (turn it carefully as the salmon becomes fragile).</p><p><strong>For the coconut rice:</strong></p><p>While the salmon is marinating, preparing coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice and salt to a boil.<br />Cover and simmer for about 20 minutes, until the liquid is absorbed (there may be some excess liquid in the middle that can drain you off). Loosen with a fork, then rest for 5 minutes.</p><p><strong>For the mango avocado salsa:</strong></p><p>While the salmon is grilling, prepare salsa. In a medium bowl mix mango, paprika, coriander, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper.<br />Serve salmon warm with coconut rice top with avocado and mango salsa.</p><h3>Recipe notes</h3><p>Use creamy coconut milk for creamy coconut rice.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-17179201575995655412019-06-10T13:43:00.001+03:002019-06-10T13:43:34.729+03:00Cranberry And Lime Margaritas<p style="text-align:center"><img alt="Cranberry And Lime Margaritas" src="https://www.katalay.net/images/lg/e7c1a7b584f04170c4527a5c9c90f905.jpg" /></p><h2>Ingredients</h2><ul><li>3 cups cranberries</li><li>1 cup water</li><li>2 Tbsp lemon juice</li><li>1/4 cup agave</li><li>3 cups cranberry juice cocktail</li><li>1 1/2 cups fresh lime juice</li><li>1 1/2 cups Tequila</li><li>1 cup orange liqueur – Triple Sec</li><li>Ice</li><li>Extra cranberries for decor</li></ul><h2>Instructions</h2><p>In a large pot bring cranberries, water, lemon juice and agave to a boil until all the cranberries have swollen and burst. Then they mix.<br />Pass the cranberry mixture through a sieve twice to make sure you only get the juice and no chunks!<br />Combine homemade cranberry juice, cranberry juice cocktail, lime juice, tequila and orange liqueur. Add ice and pour into a salted glass.<br />Garnish with extra cranberries and lime slices and ENJOY! photo by onebroadsjourney</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-30352892718831974692019-05-31T13:03:00.001+03:002019-05-31T13:03:14.342+03:00Zingy Lemon Fish<p style="text-align:center"><img alt="Zingy Lemon Fish" src="https://www.katalay.net/images/lg/defa7b39d7933aa6b34104edd31c0074.jpg" /></p><address style="text-align: center;">photo by ruled.me</address><h2>Ingredients</h2><ul><li> 7 ounces (200-grams) fresh Gurnard fish fillets</li><li> 3 tablespoons butter</li><li> 1 tablespoon lemon juice</li><li> ¼ cup (25 g) fine almond flour</li><li> 1 teaspoon dried dill</li><li> 1 teaspoon dried chives</li><li> 1 teaspoon onion powder</li><li> ½ teaspoon garlic powder</li><li> Salt and pepper to taste</li></ul><h2>Instructions</h2><ol><li>On a large plate mix almond flour, dill, chives, onion powder, garlic powder, salt and pepper and distribute evenly.</li><li>Take the fresh fish fillets in turn and squeeze them into the flour mixture. Turn and repeat. You really want to cover them up and put them on a separate plate once you're done. You can do this in advance and store in the refrigerator until cooked.</li><li>In a large pan, heat half of the butter and half of the lemon juice over medium to high heat. You want it hot enough to crust the flour mixture, but we do not want to burn the butter or make the juice bitter.</li><li>Let the fish cook for about 3 minutes. Give the pan a jolt so that the fish absorbs all the lemon butter. Do not let your pan dry out. If necessary, add more butter or lemon juice.</li><li>Add the other half of the butter and the remaining lemon juice to the pan and cook the fish for another 3 minutes. Give the pan again and whirl around a bit. The coating should be nice and golden brown and you should be able to see the fish through.</li><li>Make sure the fish is done with a fork and remove it from the pan when it's almost done. The fish continues to cook, so we want to avoid overcooking. If you have steamed vegetables, pour the butter with all the crispy pieces from the coating onto your vegetables. It makes a nice dressing.</li></ol><p>This makes a total of 2 servings of Zingy Lemon Fish. Each serving comes out to be 406 Calories, 30.33g Fats, 3.55g Net Carbs, and 29.07g Protein.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-74464248434060901822019-04-20T21:28:00.001+03:002019-04-20T21:28:04.474+03:00Vegetarian Taco Stuffed Avocados<p style="text-align:center"><img alt="Vegetarian Taco Stuffed Avocados" src="http://www.katalay.net/images/lg/c2b4aa11b8019b406b558783de5c0b80.jpg" /></p><h2>Ingredients</h2><h3>For the Filling</h3><ul><li>7 ounces cauliflower</li><li>1 cup raw walnuts</li><li>1 tablespoon hulled hemp seeds</li><li>1 teaspoon cumin</li><li>1 teaspoon garlic powder</li><li>1 teaspoon onion powder</li><li>2 teaspoons smoked paprika</li><li>2 teaspoon adobo sauce</li><li>4 tablespoon avocado oil, divided</li><li>2 tablespoon shredded cheddar cheese</li><li>1 teaspoon salt</li></ul><h3>For the Avocado Boats</h3><ul><li>1/2 cup taco filling</li><li>1/2 medium avocado</li><li>1 tablespoon sour cream</li><li>1 tablespoon shredded cheddar cheese</li></ul><h2>Instructions</h2><p>1. Break the cauliflower into florets and place in a food processor with the raw walnuts, hemp seeds, and seasonings.</p><p>2. Pulse the mixture a few times until the cauliflower and nuts become a crumble.</p><p>3. Working in two batches, heat half of the oil in a large non-stick skillet over medium heat and add half of the taco meat mixture. Stir well as the nuts are toasted and the cauliflower softens.</p><p>4. Add half of the adobo sauce and fold it into the mixture, making sure the mix is browning evenly on both sides. Remove from heat and fold in the shredded cheese, season with salt, and add to a serving bowl. Repeat with the rest of the taco filling.</p><p>5. Slice the avocado in half and remove the stone. Scoop part of the avocado out with a spoon to make room for the taco mixture. Save and add as a topping later.</p><p>6. Fill with ½ cup prepared taco mixture and top with sour cream, shredded cheddar cheese, or any of your favorite low carb taco toppings!</p><p>This makes a total of 1-servings of Vegetarian Taco Stuffed Avocado. Each serving comes out to be 392.17 Calories, 46.49g Fat, 6.3g Net Carbs, and 13.23g Protein.</p><p>recipes by ruled me</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-31710828421318508612019-04-20T14:08:00.001+03:002019-04-20T14:08:50.677+03:00Vegan Teriyaki Grilled Eggplant<p style="text-align:center"><img alt="Vegan Teriyaki Grilled Eggplant" src="http://www.katalay.net/images/lg/8fa7b5ffdc963e7c2d37a2a9c5a26ef3.jpg" /></p><h2>Ingredients</h2><ul><li> 1/4 cup sesame oil</li><li> 1/2 cup liquid aminos</li><li> 2 cloves garlic, peeled and pressed</li><li> 1 tablespoon ground ginger</li><li> 2 tablespoons granulated swerve</li><li> 2 medium eggplants</li><li> 1 tablespoon toasted sesame seeds</li></ul><h2>Instructions</h2><p>1. Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a saucepan and whisk together over medium heat.</p><p>2. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.</p><p>3. Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.</p><p>4. Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.</p><p>5. Sear each side, brushing with more sauce as it caramelizes.</p><p>6. Garnish with toasted sesame seeds and serve with remaining sauce.</p><p>This makes a total of 5 servings of <strong>Vegan Teriyaki Grilled Eggplant</strong>. Each serving comes out to be 163.4 Calories, 12.07g Fat, 6.98g Net Carbs, and 3.72g Protein.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-64978862865094058742019-04-15T12:15:00.001+03:002019-04-15T12:15:52.526+03:00Greek Chicken Gyros With Tzatziki Recipe<p style="text-align:center"><img alt="Greek Chicken Gyros With Tzatziki Recipe" src="http://www.katalay.net/images/lg/2425a6c5d082f50b63eb382e152e0b70.jpg" /></p><h2>Ingredients</h2><ul><li> 2 lb / 1 kg boneless skinless chicken thigh fillets</li></ul><h3>Marinade</h3><ul><li> 3 large garlic cloves , minced (~ 3 tsp)</li><li> 1 tbsp white wine vinegar (or red wine or apple cider vinegar)</li><li> 3 tbsp lemon juice</li><li> 1 tbsp extra virgin olive oil</li><li> 3 tbsp Greek yoghurt</li><li> 1 1/2 tbsp dried oregano</li><li> 1 tsp salt</li><li> Black pepper</li></ul><h3>Tzatziki</h3><ul><li> 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)</li><li> 1 1/4 cups plain Greek yoghurt</li><li> 1 tbsp lemon juice</li><li> 1 tbsp extra virgin olive oil (or more if you want richer)</li><li> 1/2 garlic clove , minced</li><li> 1/2 tsp salt</li><li> Black pepper</li></ul><h3>Salad</h3><ul><li> 3 tomatoes , desseeded and diced</li><li> 3 cucumbers , diced</li><li> 1/2 red spanish onion , peeled and finely chopped</li><li> 1/4 cup fresh parsley leaves</li><li> Salt and pepper</li></ul><h3>To Serve</h3><ul><li> 4 to 6 pita breads or flat breads</li></ul><h2>Instructions</h2><ol><li>Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.</li></ol><h3>Make the Tzatziki</h3><ol><li>Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.</li><li>Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.</li></ol><h3>Cook Chicken</h3><ol><li>Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.</li><li>Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).</li><li>Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.</li></ol><h3>Assemble Gyros</h3><ol><li>If your chicken thighs are large, you may need to cut them. Mine were small.</li><li>Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.</li><li>Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.</li><li>I prefer to lay everything out on a table and let everyone help themselves.</li></ol><h3>Salad</h3><ol><li>Combine ingredients in a bowl.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-20650661081900514272019-03-15T11:33:00.001+03:002019-03-15T11:33:53.484+03:00Healthy Beef and Broccoli Recipes<p style="text-align:center"><img alt="Healthy Beef and Broccoli Recipes" src="http://www.katalay.net/images/lg/9f2f5868111ada11f31bf9b618e7b2c0.jpg" /></p><h2>Ingredients</h2><ul><li> 1 1/2lb. lean steak (such as top sirloin, or loin tip) thinly sliced</li><li> 4 tbsp arrowroot or cornstarch*</li><li> 2lb. broccolini (or broccoli), cut into 4” sections</li><li> 1 cup low sodium gluten free tamari, coconut aminos, or soy sauce*</li><li> 6 cloves garlic, minced</li><li> 3 tsp fresh ginger, minced</li><li> 1 tsp black pepper, plus more to taste</li><li> 1/2–1 cup water, as desired</li><li> olive oil or coconut oil, for cooking</li></ul><h2>Instructions</h2><ol><li>In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.</li><li>Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.</li><li>When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).</li><li>While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.</li><li>When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-88379495135546573372019-02-13T15:07:00.001+03:002019-02-13T15:07:01.407+03:00Zavioli with Spinach and Ricotta<p style="text-align:center"><img alt="Zavioli with Spinach and Ricotta" src="http://www.katalay.net/images/lg/2ed58a3bdd4b2f61f240ea1819dac00c.jpg" /></p><h2>Ingredients</h2><ul><li> 1 1/4 cups ricotta cheese</li><li> 1 cup chopped spinach</li><li> 1 egg, lightly beaten</li><li> 1 teaspoon ground black pepper</li><li> 1 cup basil leaves, torn</li><li> 2 tablespoons extra-virgin olive oil, or more to taste</li><li> 1/2 clove garlic (optional)</li><li> 2 tablespoons pine nuts</li><li> 1 extra large zucchini</li><li> 9 toothpicks, soaked in water</li><li> 1/4 cup pasta sauce</li><li> 2 tablespoons grated Parmigiano-Reggiano cheese</li></ul><h2> Directions</h2><ol><li>Preheat oven to 350 degrees F (175 degrees C).</li><li>Mix ricotta cheese, spinach, egg, and pepper together in a bowl.</li><li>Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.</li><li>Slice zucchini lengthwise into strips using a mandoline.</li><li>Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.</li><li>Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.</li><li>Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-64633285138191572312019-02-05T14:11:00.001+03:002019-02-05T14:11:06.952+03:00High Protein BBQ Chicken Flatout Pizza<p style="text-align:center"><img alt="High Protein BBQ Chicken Flatout Pizza" src="http://www.katalay.net/images/lg/76ae90d115411bbc2afa2b948d671171.jpg" /></p><h2>Ingredients:</h2><ul><li>2 Flatout ProteinUP CORE 12 Flatbreads</li><li>1/2 cup BBQ sauce</li><li>1/3 cup cheddar cheese, shredded</li><li>1/3 cup mozzarella cheese, shredded 6 oz. grilled chicken breast, torn into pieces</li><li>1 tablespoon red onion</li><li>1 tablespoon cilantro non-stick baking spray</li></ul><h2>Directions:</h2><p>Preheat oven to 400 degrees. Spray a large baking sheet with non-stick baking spray. Place 2 tablespoons of BBQ sauce on each flatbread and spread evenly on the flatbread. Sprinkle both cheeses over the flatbreads. Mix the remaining BBQ sauce with the grilled chicken and place on pizzas. Top with the diced onion. Bake for 5 minutes. Sprinkle with the coriander and serve.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-79148316119592099422019-01-24T10:34:00.001+03:002019-01-24T10:34:34.621+03:00Turkish Dolma Recipe<p style="text-align:center"><img alt="Turkish Dolma Recipe" src="http://www.katalay.net/images/lg/74cbdecac4c06f866642a76ac0930be8.jpg" /></p><h2>Ingredients</h2><ul><li> 400 g pickled vine leaves</li><li> 80 g of rice, washed and strained</li><li> 250 g mixed minced beef (beef and lamb)</li><li> 1 pound onion, grated</li><li> 1/2 bunch of smooth parsley, finely chopped</li><li> 2 St tomatoes, skinned and grated</li><li> 2 tablespoons of salca (a mixture of paprika and tomato paste)</li><li> 4 tablespoons butter</li><li> 1 tsp salt</li><li> 1/2 teaspoon freshly ground pepper</li><li> 1/2 teaspoon dried mint</li><li> 3 St garlic cloves, finely chopped</li><li> freshly cooked water</li><li> yogurt (10% fat), also known as firm yoghurt or cream yoghurt, for serving</li></ul><h2 style="text-align:center"><img alt="Turkish Dolma Recipe" src="http://www.katalay.net/images/lg/7038750e3a1274c8db4c98e57763793b.jpg" /></h2><h2>Directions</h2><ol><li>Put the grape leaves in a bowl, pour boiling water over them and let stand for 3-5 minutes. This extracts excess salt from the leaves and softens them.</li><li>Sauté 2 tablespoons of butter, 1 tablespoon of tomato paste and the cloves of garlic in the pot.</li><li>Rinse the rice with clean water and place in a large bowl. Add minced meat, grated onions, parsley, tomatoes, 1 tablespoon of salça, 2 tablespoons of butter, salt, pepper, allspice and the dried mint. Mix all ingredients well.</li><li>Carefully remove the stalks of the grape leaves and also spread in the pot with the butter-tomato paste mixture. This serves as a "buffer" so that the wound leaves do not rest directly on the bottom of the pot.</li><li>Spread the vine leaves with the matte side up and the branching aligned to oneself. Place 1 teaspoon minced meat filling at the bottom of the leaf. First, lower the lower edge, then close right and left and roll up tightly together. Place in the pot with the butter-tomato paste mixture close together and layer until all grape leaves are processed.</li><li>The wrapped grape leaves in the pot with an upside down plate complain. Approximately Fill 500 ml of boiling water into the pot. Close the lid, bring to a boil briefly and then cook for about 45 minutes in a light heat. In between always check if there is enough water in the pot, if you do not pour some boiling water. Service with yogurt.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-20700370496634243092019-01-21T17:31:00.001+03:002019-01-21T17:31:14.632+03:00Homemade Manti (Traditional Turkish Dumplings)<p style="text-align:center"><img alt="Homemade Manti (Traditional Turkish Dumplings)" src="http://www.katalay.net/images/lg/cf732ef3b73b25901917cfa152ab9da2.jpg" /></p><h2>Ingredients</h2><ul><li> 2 cups flour</li><li> 1/2 teaspoon salt</li><li> 2 eggs</li><li> 1/2 teaspoon water, or as needed</li><li> 2 onions, peeled</li><li> 1/2 pound ground beef</li><li> salt and pepper to taste</li><li> 3 tablespoons vegetable oil</li><li> 1 tablespoon red pepper flakes</li><li> 1 tablespoon minced garlic</li><li> 1 (8 ounce) container plain yogurt</li></ul><h2>Directions</h2><p>Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.<br />Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.<br />Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.<br />Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.<br />Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.<br />Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-57725556215138498982019-01-17T13:01:00.001+03:002019-01-17T13:01:22.652+03:00Buckwheat Salad<p style="text-align:center"><img alt="Buckwheat Salad" src="http://www.katalay.net/images/lg/ab62333b22ee137e92ea3375489759f9.jpg" /></p><p>Looking for healthy and filling recipes? Try this protein-rich buckwheat salad. It’s packed with nutrients and can be enjoyed for breakfast, quick lunch or as a side. Also naturally gluten-free and vegan!</p><h2>Ingredients</h2><ul><li> ¾ cup Buckwheat , uncooked (150g)</li><li> 1.5 cup Water (370ml)</li><li> 1 tsp Salt + extra for Seasoning</li><li> ½ English Cucumber</li><li> 1 Large Yellow Pepper</li><li> 1.5 cup Cherry Tomatoes (200g)</li><li> 4-5 Sprigs Fresh Flat Leaf Parsley</li><li> 1 tbsp Extra Virgin Olive Oil</li><li> A generous Pinch of Black Pepper</li></ul><h2>Instructions</h2><ol><li>Rinse the buckwheat groats and place them in a small sauce pan. Add the water, salt and bring it to a boil. Reduce the heat to low-medium and simmer for a further 10-15 minutes. If you like the buckwheat to be really tender, it might take longer (see note 4). If the buckwheat does not absorb all the water, drain it.</li><li>Meanwhile: Wash and cut the vegetables into bite–size chunks. Transfer them into a bowl and season with salt and pepper. Pour over a table spoon of olive oil and sprinkle with finely chopped parsley (add as much as you like). Mix well.</li><li>When the buckwheat is ready, taste it, add more salt (if needed) and mix it with chopped veggies.</li><li>Serve warm or cold!</li></ol><h3>Recipe Notes</h3><ol><li>You can use any kind of sweet peppers you like: Italian, mini peppers, sweet Banana peppers, ….</li><li>This is a pretty versatile recipe and the amounts of ingredients can be easily adjusted to your liking.</li><li>Those who don’t follow vegan diet can add Feta cheese or boiled egg.</li><li>Cooking buckwheat – This is the way I cook buckwheat but sometimes different brands have slightly different buckwheat so the time may vary. If not sure, I suggest following the package instructions.</li><li>Enjoy this salad for breakfast, lunch or as a side.</li></ol><address>Recipes by happyfoodstube</address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-81920708936774876512018-12-23T12:24:00.001+03:002018-12-23T12:24:04.178+03:00Raspberry Vegan Cheesecake<p style="text-align:center"><img alt="Raspberry Vegan Cheesecake" src="http://www.katalay.net/images/lg/b06c8a94e649f3a6eeea4c33de6d5f57.jpg" /></p><p><strong>Raspberry Vegan Cheesecake</strong></p><h2>Ingredients</h2><h3> Crust</h3><ul><li> 3/4 cup walnuts</li><li> 3/4 cup almonds</li><li> 3/4 cup dates, soaked*</li><li> 3/4 cup desiccated coconut</li></ul><h3> Filling</h3><ul><li> 2 cups raw cashews, soaked*</li><li> 1/3 cup plus 1 Tbspn lemon juice</li><li> 1/2 cup coconut cream</li><li> 2 Tbspn maple syrup</li><li> 1 tspn vanilla extract</li></ul><h3>Topping</h3><p> </p><ul><li> 2 cups raspberries, frozen</li><li> 1/2 cup dates, soaked*</li><li> 2 Tbspn raspberries to add on top</li></ul><h2>Instructions</h2><ol><li>First of all soak the cashews and dates.</li><li>Line the bottom of a a 9” spring-form pan and grease the sides with coconut oil.</li><li>Blitz all of the ingredients for the crust in a food processor until you have a dough like consistency. If you scoop out some of the ingredients then it should hold together in a ball, this is how you know it is done. Scoop out the crust and place on the bottom of the pan and press down to ensure base is even.</li><li>Place the crust in the freezer while you make the rest of the cheesecake. Rinse out your food processor.</li><li>Next blitz all of the ingredients for the filling in a food processor. You want this to be nice and creamy so use the strongest setting and blend it until it is nearly looking like a very thick smooth liquid. The time it will take will vary depending on the strength of your food processor.</li><li>Once smooth pour over the crust and smooth out so you have an even layer. Place back in the freezer and freeze for 1 hour, then start the topping.</li><li>For the topping add the dates into the food processor and blitz until you have a smooth paste. Add the frozen raspberries and blitz until they are crushed, blended and smooth, it should be like a thick pulpy liquid. This may take anywhere between 3-5 minutes depending on the strength of your food processor. Place in the freezer for 30 minutes.</li><li>Top with fresh raspberries, or if you are using frozen then leave them out prior to doing the topping for 15-20 minutes to thaw.</li><li>Run a knife under hot water to cut into slices and serve.</li></ol><h2>Notes</h2><ol><li>To soften the cashews you have two options: Either soak in cold water for 4 hours to overnight - overnight is best. Or in very hot water for 20 minutes. Then rinse, drain and pat dry with a paper towel. Soak dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.</li></ol><address><span style="color:#999999">Credit by lovefoodnourish.com</span></address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-73092579451813499202018-12-21T10:27:00.001+03:002018-12-21T10:27:42.289+03:00Eileen's Spicy Gingerbread Men<p style="text-align:center"><img alt="Eileen's Spicy Gingerbread Men" src="http://www.katalay.net/images/lg/ccef31500f21a50515fd24f09f042359.jpg" /></p><h2>Ingredients</h2><ul><li> 1/2 cup margarine</li><li> 1/2 cup sugar</li><li> 1/2 cup molasses</li><li> 1 egg yolk</li><li> 2 cups sifted all-purpose flour</li><li> 1/2 teaspoon salt</li><li> 1/2 teaspoon baking powder</li><li> 1/2 teaspoon baking soda</li><li> 1/2 teaspoon ground cinnamon</li><li> 1 teaspoon ground cloves</li><li> 1 teaspoon ginger</li><li> 1/2 teaspoon ground nutmeg</li></ul><h2>Directions</h2><ol><li>In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.</li><li>Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.</li><li>Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-89103119461737616722018-12-21T10:20:00.001+03:002018-12-21T10:20:17.594+03:00Szechuan Beef Recipe<p style="text-align:center"><img alt="Szechuan Beef Recipe" src="http://www.katalay.net/images/lg/07606a272e89523b68faf5528d865f20.jpg" /></p><p><span style="color:#999999">Photo Credit By The Chunky Chef</span></p><h2>Ingredients</h2><ul><li> 1 pound sirloin steak, cut into bite size strips</li><li> 1 tablespoon soy sauce</li><li> 2 teaspoons cornstarch</li><li> 1/4 teaspoon crushed red pepper</li><li> 1 clove garlic, minced</li><li> 2 tablespoons vegetable oil</li><li> 3 cups fresh broccoli florets</li><li> 2 small onions, cut into wedges</li><li> 1 (8 ounce) can water chestnuts, drained</li><li> 1/4 cup chicken broth</li><li> 1/2 cup peanuts</li></ul><h2>Directions</h2><ol><li>Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.</li><li>Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-9072722767263597732018-12-21T10:07:00.001+03:002018-12-21T10:07:47.404+03:00Perfect Pumpkin Pie<p style="text-align:center"><img alt="Perfect Pumpkin Pie" src="http://www.katalay.net/images/lg/411bfdc053ee05eb4593b3b884181492.jpg" /></p><h2>Ingredients</h2><ul><li> 1 (15 ounce) can pumpkin</li><li> 1 (14 ounce) can Sweetened Condensed Milk</li><li> 2 large eggs</li><li> 1 teaspoon ground cinnamon</li><li> 1/2 teaspoon ground ginger</li><li> 1/2 teaspoon ground nutmeg</li><li> 1/2 teaspoon salt</li><li> 1 (9 inch) unbaked pie crust</li></ul><h2> Directions</h2><ol><li>Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.</li><li>Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-55055971467529644052018-12-21T09:59:00.001+03:002018-12-21T09:59:04.543+03:00Hatfield Holiday Ham<p style="text-align:center"><img alt="Hatfield Holiday Ham" src="http://www.katalay.net/images/lg/c7c44295bb120aaca22497a4d1a949c9.jpg" /></p><h2>Ingredients</h2><ul><li> 1 (2 lbs.) Hatfield Uncured Ham</li></ul><h3>For the glaze</h3><ul><li> ⅓ cup kecap manis (Indonesian sweet soy sauce) * See Note</li><li> 1 tablespoon sambal oelek, or any kind of chili paste</li><li> 2 cloves garlic, finely minced</li><li> 1 tablespoon lime juice</li><li> 1 teaspoon grated ginger</li></ul><h3>For the stir-fried vegetables</h3><ul><li> ½ lb. green beans (about 2½ cups)</li><li> 1 medium carrot</li><li> 1 small onion</li><li> 1 tablespoon olive oil</li><li> 2 tablespoons ham glaze</li></ul><h2>Instructions</h2><h3>For the ham</h3><ol><li>Heat oven to 325°F.</li><li>In a small bowl, mix all glaze ingredients. There will be enough glaze for the ham and the vegetables, with some leftover. ** See Note</li><li>Remove ham from packaging. Score it diagonally.</li><li>Place ham in a baking dish. Brush generously with the glaze. *** See Note</li><li>Place in the oven and bake for 30 - 40 minutes, basting every 10 minutes, until completely warmed through. Remember, the ham is already fully cooked.</li><li>Let ham rest for 5 minutes prior to slicing.</li></ol><h3>For the stir-fired vegetables</h3><ol><li>Slice onion, carrot, and green beans into julienne strips.</li><li>Heat a skillet on medium-high. Add olive oil.</li><li>Cook vegetables in the oil until tender and slightly caramelized, about 10 - 15 minutes, stirring often.</li><li>Add salt & pepper to taste.</li><li>Once vegetables are cooked to desired tenderness, drizzle 2 tablespoons of glaze, stir and cook for another minute. Served with the ham</li></ol><p><span style="color:#bdc3c7">Credit By fiestafriday.net</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-4058389237768752342018-12-18T12:40:00.001+03:002018-12-18T12:40:52.844+03:00Creamy Chicken Tomato Tortellini Soup<p style="text-align:center"><img alt="Creamy Chicken Tomato Tortellini Soup" src="http://www.katalay.net/images/lg/57f8f4aa4c1bb2eeb884bb90f8503657.jpg" /></p><h2>Ingredients</h2><ul><li> 2 tbsp olive oil</li><li> 1/2 yellow onion small dice</li><li> 3 garlic cloves minced</li><li> 1/2 tsp dried basil or 1 tbsp fresh basil julienned</li><li> 14 oz crushed ground tomatoes preferably Italian</li><li> 4 cups chicken stock</li><li> Leftover cooked chicken chopped or shredded</li><li> 1 bay leaf</li><li> 16 oz refrigerated cheese tortellini</li><li> 1/2 cup heavy cream or half and half</li><li> 3/4 cup freshly grated Parmesan cheese</li><li> Salt and Pepper to taste</li><li> Flat leaf parsley roughly chopped</li></ul><h2>Instructions</h2><ol><li>In a dutch oven heat olive oil on medium heat, then add onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.</li><li>Let come to a simmer, cooking for five minutes to heat chicken through.</li><li>Add cheese tortellini and let cook for five minutes until heated through.</li><li>Take pot off the heat, add heavy cream and parmesan, and stir well to melt cheese. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish. Serve immediately.</li></ol><address>credit by sweetteaandthyme.com</address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-39941899489669000082018-12-18T11:47:00.001+03:002018-12-18T11:47:25.404+03:00Vegan Hazelnut Cinnamon Overnight Oats<p style="text-align:center"><img alt="Vegan Hazelnut Cinnamon Overnight Oats" src="http://www.katalay.net/images/lg/ea58b21d252359335552e83c4acf11e5.jpg" /></p><address>photo credit by cinnamonandcoriander.com</address><h2>Ingredients</h2><h3>Oats</h3><ul><li>1 cup oats 120 g</li><li>2 tbsp chia seeds 15 g</li><li>1 big pinch of salt</li><li>1 tsp vanilla extract</li><li>1 tsp cinnamon</li><li>1 1/2 tbsp stevia or truvia</li><li>2 cups almond milk or hazelnut milk, or coconut</li></ul><h3>Hazelnut Cream</h3><ul><li>1 cup whole roasted hazelnuts soaked in water overnight</li><li>1 tsp cinnamon</li><li>1 cup nut milk</li><li>1 tsp stevia or truvia</li><li>1 big pinch salt</li></ul><h3>Toppings</h3><ul><li>2 tbsp ground hazelnuts</li><li>2 tbsp roasted hazelnuts</li><li>cinnamon</li></ul><h2>Instructions</h2><ol><li>Mix all ingredients for the overnight oats and place them in an airtight container to soak overnight.</li><li>Make the hazelnut cream. Drain and rinse the hazelnuts and place in a high-speed mixer (I use my Vitamix) and blend with the rest of the ingredients until very smooth. If too thick, add some more milk. The consistency should be a bit thinner than sour cream. Refrigerate overnight.</li><li>Stir your overnight oats and stir in 2 tbsp of hazelnut cream, if you want your oats a bit creamier. Divide between 2 bowls and decorate with roasted hazelnuts, cinnamon, ground hazelnuts, hazelnut cream and whatever else you want. Enjoy!</li></ol><h2>Recipe Notes</h2><ul><li>Make a triple batch of overnight oats and eat them all through the week.</li><li>The hazelnut cream lasts in the fridge for at least a week. It will firm up with time, so stir in some water or nut milk so make smoother.</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-73193269588941455782018-12-12T14:46:00.001+03:002018-12-12T14:46:09.313+03:00Penne Alfredo with Broccoli<p style="text-align:center"><img alt="Penne Alfredo with Broccoli" src="http://www.katalay.net/images/gallery/images/recipes/penne-alfredo-with-broccoli.jpg" /></p><h2>Ingredients</h2><ul><li> 2 cups broccoli florets</li><li> 1 pound uncooked penne pasta</li><li> 2 tablespoons butter</li><li> 1 head garlic, peeled and minced</li><li> 2 cups heavy cream</li><li> 1 cup Parmesan cheese</li><li> salt and pepper to taste</li></ul><h2>Instructions</h2><ol><li>In a pot over medium heat, bring about 1 quart water to a boil. Add broccoi and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from water and plunge into a bowl of iced water. When cold, drain from water and set aside.</li><li>In a large pot over medium heat, bring about 4 quarts of salted water to a boil. Add pasta and cook for about 2 minutes less than package directions. Drain well, reserving about 1 cup liquid.</li><li>In a wide pan over medium-low heat, add butter. When butter begins to melt, add garlic and cook, stirring, regularly, for about 2 to 3 minutes or until softened and aromatic.</li><li>Add heavy cream and simmer for about 3 to 5 minutes.</li><li>Add Parmesan cheese, whisking vigorously until cheese is melted.</li><li>Season with salt and pepper to taste. Continue to cook until sauce begins to slightly thicken.</li><li>Add pasta and broccoli and continue to cook, stirring, occasionally, until heated through. If sauce becomes too thick, add the reserved liquid (from cooking pasta) in 1/2 cup increments.</li><li>Garnish with grated parmesan cheese, if desired. Serve hot.</li></ol><address>Recipes Credit by onionringsandthings.com</address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-36691347699730842942018-12-12T14:39:00.001+03:002018-12-12T14:39:01.733+03:00Cheese Stuffed Pasta Shells with Meat Sauce<p style="text-align:center"><img alt="Cheese Stuffed Pasta Shells with Meat Sauce" src="http://www.katalay.net/images/gallery/images/recipes/cheese-stuffed-pasta-shells-with-meat-sauce.jpg" /></p><h2>Ingredients</h2><ul><li> 1 pound ground beef</li><li> 1 onion, peeled and chopped</li><li> 3 cloves garlic, peeled and minced</li><li> 1/2 green or red bell pepper, seeded, cored and chopped</li><li> 1 can (24 ounces) marinara sauce</li><li> 1 cup beef broth</li><li> 1 teaspoon sugar</li><li> 1 teaspoon salt</li><li> 1/2 teaspoon pepper</li><li> 1/2 teaspoon Italian seasoning</li><li> 24 pieces jumbo pasta shells</li><li> 24 ounces ricotta cheese</li><li> 1/4 cup Parmesan cheese, grated</li><li> 2 cups freshly shredded mozzarella cheese</li><li> 1 egg, beaten</li></ul><h2>Instructions</h2><ol><li> In a large pot over medium heat, add ground beef and cook, stirring and breaking apart with the back of a spoon, until lightly browned and releases fat. With a slotted spoon, remove meat from pan and set aside. Discard grease except for about 1 tablespoon.</li><li> Add onions, garlic, and sweet peppers and cook until softened.</li><li> Add browned ground beef back to the pot.</li><li> Add marinara sauce and beef broth. Stir to combine. Bring to a boil.</li><li> Add sugar, salt, pepper, and Italian seasoning..</li><li> Lower heat, cover, and simmer, stirring occasionally, for 20 to 25 minutes or until meat is cooked.</li><li> Meanwhile, in a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain, layer on a sheet pan, and allow to cool.</li><li> In a bowl, combine ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, and egg.</li><li> Using a small scoop or tablespoon, stuff pasta shells with cheese mixture.</li><li> In a greased baking dish, add half of the meat sauce. and spread to cover the bottom of the pan.</li><li> Arrange stuffed shells open side up in a single layer. Cover with remaining sauce and sprinkle top with the remaining 1 1/2 cups mozzarella cheese.</li><li> Cover with foil and bake in a 400 F oven for about 30 minutes or until hot and bubbly and cheese is melted. Serve hot.</li></ol><address>Recipes Credit by onionringsandthings.com</address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-46845561381665565732018-12-07T15:06:00.001+03:002018-12-07T15:06:02.835+03:00Grilled Chicken with Blackberry Sweet and Sour Sauce Recipe<p style="text-align:center"><img alt="Grilled Chicken with Blackberry Sweet and Sour Sauce Recipe" src="http://www.katalay.net/images/gallery/images/recipes/grilled-chicken-with-blackberry-sweet-and-sour-sauce-recipe.jpg" /></p><h2>Ingredients</h2><ul><li>4 chicken breasts</li><li>1 tablespoon cooking oil</li><li>salt and pepper to taste</li><li>1/4 cup blackberry jam</li><li>2 tablespoons cognac</li><li>2 tablespoons rice vinegar</li><li>1 teaspoon grated fresh ginger</li><li>1 teaspoon soy sauce</li><li>1/2 teaspoon kosher or sea salt</li><li>6 ounces fresh blackberries</li><li>1 teaspoon fresh mint, minced</li></ul><h2>Directions</h2><ol><li>Preheat grill to high heat. Brush each side of chicken breasts with the cooking oil and season with salt and pepper. Grill 3 minutes on each side, then turn the heat to medium-low and cover to cook for an additional 5 minutes or until cooked through.</li><li>In a saucepan or skillet over medium high heat, add all ingredients and stir to combine. Smash half of the berries with a fork to release the juices. Let the mixture cook down for approximately 2 minutes, stirring constantly. Pour over grilled chicken and serve immediately.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-39814067595410695212018-11-30T12:36:00.001+03:002018-11-30T12:36:47.651+03:00Vegan Cheesy Broccoli Soup<p style="text-align:center"><img alt="Vegan Cheesy Broccoli Soup" src="http://www.katalay.net/images/gallery/images/recipes/vegan-cheesy-broccoli-soup.jpg" /></p><h2>Ingredients</h2><ul><li> 1 Tablespoon vegan buttery spread</li><li> 1/2 cup onion chopped</li><li> 1/4 cup vegan buttery spread</li><li> 1/4 cup gluten free flour blend</li><li> 2 cups non-dairy milk</li><li> 2 cups vegetable broth</li><li> 1/2 pound fresh broccoli coarsely chopped</li><li> 1 cup carrots shredded</li><li> 1/3 teaspoon salt</li><li> 1/4 teaspoon pepper</li><li> 7 ounces vegan cheddar cheese finely chopped</li></ul><h2>Instructions</h2><ol><li> Place the onion and 1 tablespoon of vegan buttery spread in a large pot, and cook over medium heat until softened.</li><li> Add the 1/4 cup vegan buttery spread and the gluten free flour, and whisk together until there are no lumps.</li><li> Slowly add the non-dairy milk and vegetable broth, and whisk well. Simmer for about 15 minutes, whisking often.</li><li> Add the broccoli and carrots, and cook over low heat until tender, about 20 minutes. Add the salt and pepper.</li><li> Puree the soup using a hand blender. You can decide how smooth you want your soup to be - I like to leave some pieces of vegetables in there.</li><li> Add the vegan cheddar cheese and stir well over low heat until it melts. Season with more salt and pepper if desired.</li></ol><h3>Recipe Notes</h3><p>I like the flavor of the Daiya Cheddar Block cheese in this soup. If you have a favorite vegan cheese, go ahead and use that one instead.</p><p>credit by theprettybee.com</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-41479325126507694152018-11-30T12:18:00.001+03:002018-11-30T12:18:33.283+03:00Vegan Stuffed Mushrooms<p style="text-align:center"><img alt="Vegan Stuffed Mushrooms" src="http://www.katalay.net/images/gallery/images/recipes/vegan-stuffed-mushrooms.jpg" /></p><h2>Ingredients</h2><ul><li>12 white button mushrooms cleaned and stems removed</li><li>1 cup mashed potatoes</li><li>1/2 cup frozen chopped spinach thawed and drained</li><li>1/2 cup gluten free bread crumbs I made mine in the oven with leftover bread, or you can purchase them</li><li>2 Tablespoons melted vegan buttery spread</li><li>1/4 teaspoon garlic salt</li><li>1/8 teaspoon pepper</li></ul><h2>Instructions</h2><ol><li>Preheat oven to 350 degrees. Put your mushroom caps on a foil lined cookie sheet for easy cleanup.</li><li>Mix the mashed potatoes with the spinach and spoon into the mushroom caps.</li><li>Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.</li><li>Bake at 350 for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown.</li><li>Serve immediately.</li></ol><address>credit by theprettybee.com</address>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1581029787082435606.post-90985866306943732312018-11-26T14:27:00.001+03:002018-11-26T14:27:29.054+03:00Cranberry Orange Cookies<p style="text-align:center"><img alt="Cranberry Orange Cookies" src="http://www.katalay.net/images/gallery/images/recipes/cranberry-orange-cookies.jpg" /></p><h2>Ingredients</h2><ul><li> 1 cup butter, softened</li><li> 1 cup white sugar</li><li> 1/2 cup packed brown sugar</li><li> 1 egg</li><li> 1 teaspoon grated orange zest</li><li> 2 tablespoons orange juice</li><li> 2 1/2 cups all-purpose flour</li><li> 1/2 teaspoon baking soda</li><li> 1/2 teaspoon salt</li><li> 2 cups chopped cranberries</li><li> 1/2 cup chopped walnuts (optional)</li><li> 1/2 teaspoon grated orange zest</li><li> 3 tablespoons orange juice</li><li> 1 1/2 cups confectioners' sugar</li></ul><h2>Directions</h2><ol><li>Preheat the oven to 375 degrees F (190 degrees C).</li><li>In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.</li><li>Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.</li><li>In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.</li></ol>Unknownnoreply@blogger.com0