Spring is finally here, and I have this new, fantastic springy appetizer for you.. Smoked Salmon Carpaccio with Fried Capers and Herbs!
Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.
This baked or air fried Korean Chili Cauliflower is tender, spicy, and so flavorful. The cauliflower florets are air-fried or baked until crispy, then coated in sticky Gochujang sauce which gives this recipe its unique, mouthwatering flavor! Vegan and vegetarian...Read More
Chunks of chicken in a creamy mushroom sauce with onions and peas and a hint of Rosemary topped with a delicious Mornay Sauce: this is satisfying comfort food that everyone will love. Gather your ingredients and chop your veggies. I like to measure out all of my ingredients and have them ready in bowls; then I can put the meal together easily. For this recipe, I start by cooking up a chicken a day or two ahead, as well as make the crepes a day or two ahead. You will want two batches of crepes (or about 12). Chop 1 small onion…. and 1/3 of a pound of fresh mushrooms. Cook a chicken ahead and prepare 2 cups of chopped meat. Measure out 1/2 of a 10 oz bag of frozen peas, add 1/3 of a cup of Parmesan Cheese. Crush 1/2 of a teaspoon of Rosemary leaves. Let's begin: Saute the chopped onion in half of the butter. Add the chopped mushrooms and sauté lightly, then add the remaining butter. Add 3 Tablespoons of whole wheat flour. Mix into the onion and mushroom mixture. Add the Half and Half and the Chicken broth a little at a time, stirring as your pour. Continue stir and allow the sauce to thicken. Now for the 2 cups of chicken. and 1/3 cup of Parmesan Cheese Stir together well. Add the peas. and stir some more; then finally, add the Rosemary and salt and pepper. Place 2-3 Tablespoons of the chicken filling on a crepe and roll the crepe. Repeat with all of the crepes and filling. Place in a 9X13 inch casserole pan that has been sprayed with cooking spray. Now to make the sauce. On Medium low heat, melt 3 Tablespoons of butter in a saucepan and add flour. Whisk flour into butter. Add milk and cream and whisk as you pour. Add cheese; and stir in until all is melted. Pour the cheese sauce over the top. Top with fresh chopped green onions. And a little extra cheese. Bake at 400 degrees until bubbly and beginning to brown. Enjoy! Makes 10-12 Chicken Crepes Filling: Ingredients: 2 batches of this Crepe Recipe. 5 Tablespoons butter 1 small onion, chopped 1/3 of a pound of fresh mushrooms, sliced 3 Tablespoons whole wheat flour 1 cup chicken broth 3/4 cup half and half 2 cups chicken, cooked and cubed 1/3 cup Parmesan Cheese 1/2 of a 10 oz bag of frozen peas 1/2 tsp Rosemary crushed salt and pepper to taste Instructions: Pre-heat oven to 400 degrees. Place half of the butter into a large skillet and melt. Add onion and mushrooms; sauté until tender. Add remaining butter and allow to melt. Add flour to pan; stir and mix in completely. Add chicken broth and cream; stir well as you pour to blend thoroughly. Add chicken, Parmesan Cheese and peas; stir well. Add Rosemary and a dash of salt and pepper. Stir to combine. Fill 10 to 12 crepes with the filling. Roll and place seam side down into a prepared casserole pan. Cover with sauce. Bake for 30 minutes, or until bubbly and browning on top. Mornay Sauce This sauce is basically a Mornay or white sauce with a little extra cheese…but it doesn't sound quite as good to simply call it "Cheese Sauce"; so, it is Mornay sauce. :) You will love this sauce on anything from pasta (now you have macaroni and cheese), to broccoli, cauliflower or even poached eggs. Slather it on whatever sounds good and enjoy. Ingredients: 3 Tablespoons of butter 2 Tablespoons flour 2 cups milk 1/2 cup half and half 2 1/2 cups Montery Jack, Swiss or Gruyere Cheese 1/3 cup Parmesan Cheese 3-4 Green onions chopped Salt and Pepper to taste Instructions: 1. Begin your sauce by making a roux in a good sized skillet; Melt butter, and whisk in flour. 2. Slowly add milk and half and half, mixing constantly with your whisk. 3. The sauce will bubble and thicken as you add the milk. Now add the cheese; continue stirring. 4. Pour over crepes. 5 Sprinkle with green onions.
You're looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce. Recipe yields 6 servings.
I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted several veggie burger and meatball recipes on our blog but have not posted any sausages until today. Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog. This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully. Vegan Sausages Ingredients 2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained 2 Tbsp tomato paste 3/4 cup potato starch 3 Tbsp vegetable bouillon powder 1/4 cup water 2 Tbsp soy sauce 1/2 tsp liquid smoke 2 Tbsp olive oil 2 Tbsp onion powder 1 tsp garlic granules (or 2 cloves minced garlic) 1 tsp paprika 1 tsp oregano 1/4 tsp black pepper Directions In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :) When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch. In another mixing bowl, mix together the remaining ingredients. Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up. Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity) Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages) After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer. When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. I fried a big pan of onions and mushrooms first...... Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like. Then I served the sausages on top of the caramelized onions. They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!) Even the inside looks sausage-y. I would love to hear your opinion if you give these a try. I made my office coworkers who are vegetarian taste them and give me feedback. Overall I think they were a hit. I really enjoyed them and will definitely add them to my "Meatless Monday" rotation. FYI - I believe these are also gluten free if you use a gluten free soy sauce or a sub like coconut aminos. *** According to MyFitnessPal, the nutritional counts are: 76 calories, 12 carbs, 2 fat, 2 protein, 2 fiber, 0 sugar (5 sugar in the whole recipe). This is per sausage if you make 21 sausages. We're sharing over at Carol's Chatter. Be sure to click over and say Hi!
Homemade Garlic Naan. Even if you've never made bread at home before, this soft, chewy, garlicky Indian flatbread is easy to make and well worth the effort.
EASY OVEN BAKED BBQ BEEF RIBS THAT ARE WELL-SEASONED TO THE BONE, SLOW BAKED, TENDER, JUICY AND FALL OFF THE BONE PERFECTION!
Vegan, delicious and easy crispy sticky cauliflower coated in Asian style sweet sesame sauce. Serve it as an appetiser, bar snack or serve with rice for a simple meatless weeknight meal.
I was on a train from work looking for an inspiration for a dinner when I came across this seriously delicious recipe.. so yes unfortunately it’s not my original recipe but it would be a sin …
TANNIE POPPIE SE PAMPOENTERT
If you're looking for the best spring salad recipe, you've found it. This quinoa salad is crunchy, flavorful and filling!
Beef Tenderloin Roast with rich Wine Sauce is an easy and impressive main dish perfect for special occasions or holidays. This tender, melt in your mouth beef tenderloin roast recipe is easy to prepare and absolutely delicious.
MAIN - LAMB - 5 HOURSFor many years before my development of the Wonderbag, I used to smell the spices of the Indian markets in central Durban and dream of far off lands. The spice aromas brought visions of exotic islands and lovely long lunches with loud and colorful laughter. But I was not a proficient enough cook to try and make my own curry. When I started using the Wonderbag, I decided I would go to the markets and make up my own recipe, one that would be so delicious that everyone would wa
This recipe uses fresh ingredients like tomato, cilantro, corn and black beans. Stuffed into sweet potatoes and topped with an easy guacamole. Then drizzled with a citrusy vegan sour cream. Serve as a stand alone main or side dish.
Oven-roasted cauliflower tossed with fresh, pickled and marinated vegetables tossed with parsley, EVOO and lemon juice...
(Disclaimer: Dearest Amy, If you are reading this, please do not pummel the life out of me. I write this in good fun, knowing you a...
Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to share on the blog, but then completely forgot about it! I then made them again a couple of months ago, took the photos, but wasn’t 100% happy with the way the shots turned out. Now I’ve got my act together, made them again and actually took some really decent pictures this time. So now I can finally satisfied with the cakes AND the images. […]
Rice Krispie Cheddar Crackers are an irresistible snack. A buttery crisp that ends with just a hint of heat. So good, my husband has made these into a full meal.
Air Fryer Biscuits. How to make air fryer biscuits from scratch. An easy to follow and easy to adapt beginners air fryer biscuit recipe that you can use for any occasion.
Corn Fritters Recipe – Crispy on the edges, soft in the middle, and so delicious, these little cheesy corn cakes are so easy to put together and make a great side dish for a host of dinners! …
It’s hard to eat healthy at potlucks because dressed salads don’t hold up. This chopped mango kale salad is your salad solution. Find out why...
Devilishly Simple Canvases for All Your Favourite Flavour Combinations, but Just as Glorious on Their Own
Ek probeer die reëngode lok met hartlike winterkos. Net vir ingeval hulle uitgeëet is aan Kaapse bredies, word die kasserolbakke uitgehaal vir twee Franse stowegeregte. Ek gee die reënmakers ‘n omk…
Gin-cured salmon with juniper berries and coriander seeds is a light and bright garden party favourite.
These super simple Keto Tuna Cakes are a great quick and easy meal to throw together. They are crispy on the outside and moist on the inside.
Makes 12 mini frittatas Even when I was a kid, nothing made me feel more content than a full pantry or a full fridge. Maybe it’s because I have a doomsday mentality, maybe it’s because …
