Recipe video above. A homemade version of instant cup-a-noodle-soup! Except, well, you know. It's made with real ingredients. :)This is hearty, wholesome, cosy and surprisingly healthy. Creamy, but no cream!
Рецепт кабачковых котлет очень простой. Котлеты получаются сочные, свежие и горяченькие. В сезон, когда кабачков не мерено – очень дешевая еда. Ингредиенты: кабачки – 2 шт (не больших), лук – 1 шт, яйцо – 2 шт, сыр – 100-150 г, мука – 4 ст ложки, зелень, чеснок – 1 зубок, перец черный душистый, масло растительное для жарки, соль. Зимой, когда кабачки лежат только на полках супермаркетов – напоминание о лете.
Satisfying, Saucy, and oh so flavorful. Pair it with rice and broccoli for a complete meal.
Everything you need to know about making sourdough bread from scratch.
When you’re on the keto diet, your main goal is to stay under the carb limit, which is the most challenging task. And if that limit crosses, you’ll definitely face difficulties in losing weight even
Easy 1- Pot Creamy Lasagna Soup. Such a comforting soup you can make time and time again. Made with delicious noodles, tomatoes, lentils, and italian seasoning. This soup is vegan and can be made gluten-free with switching out the noodles.
Made in under a half hour, the combination of sweet peaches, savory cheese, and salty prosciutto is always a summertime favorite!
20 delicious and fresh juicing recipes. Learn how to pair fruits and vegetables to make tasty juicing recipes. Tips and tricks for juicing.
Sharing a recap of my cooking demo at BlogHer Health as well as 3 gut-friendly recipes for IBS-D.
Deze gezonde koekjes met onder andere havermout en rozijnen maak je binnen een handomdraai zelf. Het recept voor deze lekkere havermoutkoekjes komt van de blog van Marissa, Lifestyle & Dish by Maris.
Don't lick your screen. Don't you do it! I know it's tempting... but it's really better if you don't. The story behind this flatbread is that I had purchased a bunch of peaches from a farm stand. I had some girl friends coming over and was trying to think of an easy appetizer where I could incorporate the peaches. So I came up with this plan, melty mozzarella cheese, slices of perfectly juicy peaches, served on a crispy flatbread with a sprinkle of fresh basil and a drizzle of balsamic. And there you have it, the Peachy Flatbread. Truth is, I never ended up serving it to my friends because we ate our weight in cheese and funfetti dip (yes, that's an actual thing.) So, I got to enjoy this yummy pizza all by myself! It's so easy to make and only requires a handful of ingredients; it's a winner in my book! Get the full recipe below. Peach, Mozzarella, and Basil Flatbread Pizza This recipe is for half of a flatbread which can be cut into about five appetizer-sized slices. Ingredients 1 flatbread, cut in half lengthwise 1 tablespoon olive oil 6 oz fresh mozzarella, sliced 1 peach, sliced 1/4 cup balsamic vinegar 1 tablespoon honey 5-6 basil leaves, thinly sliced Instructions Preheat toaster oven to 425 (or regular oven to 400.) You can also cook this on the grill as well for a nice crispy crust. Brush the flatbread with olive oil. Spread out cheese and peach slices on flatbread and place in the toaster oven. Cook for 10-12 minutes or until cheese is melted and the flatbread crust has browned. If desired, you can turn on the broiler for the last 2 minutes of cooking to get the top a little toasty. While the flatbread is cooking, add the balsamic vinegar and honey to a small nonstick sauce pan over medium heat. Allow the mixture to reduce and thicken (approximately 5 minutes) and then remove from the heat and allow it to cool slightly. When done remove flatbread from the oven, sprinkle sliced basil and drizzle the balsamic reduction over the top. Slice and enjoy! Bon appétit! Tweet Pin It
This broccoli mac and cheese recipe with sharp cheddar, parmesan, and broccoli comes together in under an hour and feeds your whole family.
Recipe video above. One for all those busy nights - a complete HEALTHY meal all made in one baking dish. 5 minutes prep, pop it in the oven, then out comes perfectly cooked chicken and broccoli pasta bake smothered in a creamy sauce. Serves 4 - 5.
This easy refrigerator pickles recipe is simple, nostalgic, and requires no canning prep. Use this recipe more as a guide: I've made some suggestions for what kinds of veggies to use, but the possibilities are limitless. It's also very flexible depending on what sized containers you have on hand!
Ces carottes au four sont une heureuse alternative aux classiques carottes vichy cuites à l'eau gazeuse, comme leur nom l'indique. C'est l'un des recettes les plus simples du blog et pourtant celle qui a le plus de succès. Il est vrai qu'elle emploie des ingrédients que l'on a en permanence sous la main et accompagne aussi bien la viande que le poisson. Si l'on a la chance d'avoir de l'origan frais sous la main, c'est l'occasion d'en ajouter. Ingrédients 4 belles carottes 1 oignon 1 gousse d'ail 1 cs d'huile 1 cs de persil Origan Sel, poivre Éplucher et émincer finement les carottes ainsi que l'oignon, écraser l'ail. Disposer le tout dans un plat à gratin et assaisonner sans le persil. Mouiller avec 10 cl d'eau et précuire 5 bonnes minutes au micro-ondes pour attendrir les carottes. Enfourner ensuite à 180° pendant 30 min. Parsemer de persil ou d'origan frais. J'ai servi ces carottes avec des côtes de porc à la lyonnaise.
Whether you're brand new to bread baking, or a seasoned baker, this focaccia is the recipe for you. The topping is castelvetrano olives, very thinly sliced meyer lemon, and chopped tarragon sprinkled on after baking. The result is salty, bright, and a little bit floral. Perfect for springtime!
A super simple gluten-free couscous salad with tomato, bell pepper, cucumber, feta and roasted chickpeas. Low FODMAP and low lactose.
This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!
Unser beliebtes Rezept für Pasta Pronto mit Pfefferbutter und Ei und mehr als 45.000 weitere kostenlose Rezepte auf LECKER.de.
A recipe to make your own low FODMAP chicken schnitzels. With breadcrumbs from spelt bread. Lactose-free and with a gluten-free option.
Whether you're brand new to bread baking, or a seasoned baker, this focaccia is the recipe for you. The topping is castelvetrano olives, very thinly sliced meyer lemon, and chopped tarragon sprinkled on after baking. The result is salty, bright, and a little bit floral. Perfect for springtime!
The easiest stir fry you will ever make in just 20 min - it doesn't get easier (or quicker) than that! 287.3 calories.
Here's a delicious, foolproof 'Pannekoek' recipe straight from the kitchen of my late and great granny Julia. This precious heirloom must have churned out gazillions of cinnamon sugar pancakes by now. And it's still going strong! It's your quintessential 'church bazaar' pancake batter, designed for the quick and effortless production of soft (never tough!) pancakes that gracefully flip without tearing or sticking. It uses simple, cost-effective ingredients - no milk or butter needed.
Bread. Homemade bread! It's an art form, a science, and really quite easy. Really! I started working on perfecting my bread recipe a couple years ago. (Though it's far from perfect!) I made many bricks before I finally figured out the right formula and technique. Now listen. I really need you to hear this! Yes, I add wheat gluten (gasp!). Perhaps some people think, how dare you! Well, here's why. I guarantee you that if you're currently buying commercially made bread, it certainly has added gluten...and MORE. Various things you can't even pronounce, much less identify. So, when I set out to come up with a really good bread recipe, I knew it had to be soft and enjoyable, otherwise my family wouldn't eat it. And we'd end up back with store-bought. So, weighing the options...I am completely fine with the extra gluten. We have zero sensitivities to it so it works great for us. And guess what? All of my six children eat my bread without hesitation. SCORE! Let's get started! Honey Whole Wheat (Makes two loaves) 7 1/2 cups whole wheat flour (preferably freshly-milled) 1/2 cup potato flakes 1/4 cup vital wheat gluten 1/4 cup dry milk 2 1/2 tsp. salt 1/2 cup butter 1/2 cup honey 2 1/2 cups water 1 heaping tablespoon instant yeast (plus a pinch) 1-2 tablespoons raw organic apple cider vinegar Now. Before I move on with the instructions, I'm going to throw at you how to change it up to make Ezekiel Bread! All you do is substitute 1 1/2 cups (or more) of the wheat flour with a blend of: 4- parts Rye, two- parts Barley, Millet, and Spelt, 1- part dried red beans, kidney beans, and lentils (All milled into flour) If you don't have a grain mill, BUY ONE. You'll never EVER regret it. Otherwise, perhaps you can find these flours at Whole Foods, or someplace similar. "Take wheat and barley, beans and lentils, millet and spelt; put them in a jar and use them to make bread for yourself." Ezekiel 4:9 I also add a couple tablespoons of ground flax seed to the mix! Ezekiel Bread All right, so. Here's where the art and science come into play. When it comes to really good bread, one thing I have learned is...there really are NO short-cuts. It's an easy...but long process. Here's whatcha do: 1. Take 2 1/4 cups of the water, apple cider vinegar, a small pinch of yeast...and about six cups of flour. Put all this in a big bowl. You want the mixture to be wet, but not necessarily soupy. (If you can get more of the flour in without it being dry, do it.) Let all that goodness soak for 8 to 24 hours. This is KEY to a really good loaf of whole-grain bread. 2. Put the remaining 1 1/2 cup flour and other dry ingredients in a separate bowl or container. 3. Eight-24 hours later, put the remaining 1/4 cup WARM water, honey, and heaping tablespoon of yeast in a big bowl or mixer. Let it set for about 10 minutes. 4. Add butter and soaked flour mixture. Begin to mix (with dough hook...or by hand), then add dry mixture. The dough should be slightly sticky...but not so much that it sticks to your fingers. If it's too wet, add more flour. Knead for 10 minutes. Dough should be really smooth and lovely! 5. Put in a big bowl or container, cover loosely with lid or plastic wrap. Let it rise in a fairly warm spot for 1-2 hours. (Look how wonderful!) (This is a double batch...I always make four loaves at a time.) 6. Put dough onto a well-floured work surface. Divide dough in half & shape into loaves. 7. Place in well-buttered pans. (I use 10-inch Norpo pans, which I LOVE.) (I have eight of them!) 8. Let rise in a very warm place until doubled, about 45 minutes to on hour. (Preheat oven to 350 towards the end of rise.) 9. Just before putting loaves in oven, you can brush an egg wash on top, and sprinkle with rolled oats, sunflower seeds and flax seeds. (Or whatever else you want.) (Or leave plain...either way is fabulous!) 10. Bake for 35 minutes, until golden brown! Remove from pans to cool on cooling rack. These loaves freeze beautifully! If they even make it to the freezer, that is. ENJOY!!!!! (I really hope these instructions weren't confusing. Please feel free to email me with any questions! [email protected]) Be sure to like me on Facebook, so not to miss a single update! Because, that's just fun.
