By POPSUGAR FITNESS WITH CASSEY HO
By Cassey Ho
Today we eat all the color!! The post Winter Citrus Ricotta Breakfast Bowl with Honeycomb. appeared first on Half Baked Harvest.
Aren’t sheet pan dinners just the best? I love how convenient and easy they are and when they taste as good as this Roasted chicken with Root Vegetables does it makes me even more of a believer in one pan meals.Cook’s Illustrated recently released their One Pan Wonders cookbook and I’m loving it so I asked…
With help of pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage. Today’s recipe is the pressure cooker version of our family’s favorite Oxtail Soup – Hong Kong Style Borscht. Since it’s Mr. JOC’s…
60g dried harusame mung bean noodles
70g pork mince
1 dried kikurage wood ear mushroom
1 red pepper
1 tbsp sesame oil
1/2 tsp doubanjiang broad bean chilli paste
140 ml water
1 tsp chicken gara soup stock
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce
How To Prepare
🤗🤗 Rehydrate the dried wood ear mushroom in a small bowl of water for 5 mins. In a medium saucepan, bring 1.5L of water to the boil, and cook the harusame noodles until al dente, about 2-3 mins. Cut the noodles into into bite-sized lengths. Dice the red pepper into small cubes. Drain the excess water from the rehydrated wood ear mushrooms. Dice the mushrooms into small squares.
🤗🤗 Mix the ingredients for the sauce together until the sugar has dissolved. Set aside.
🤗🤗 Heat the sesame oil, and stir-fry the pork mince until browned, about 3-5 mins.
🤗🤗 When the mince is cooked, add the red pepper, and continue stir-frying. Add the sauce and the noodles, and simmer on low to reduce the sauce a little. Serve warm.
1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
8 cups chopped romaine or green leaf lettuce
1 avocado, pitted and thinly sliced
1 large mango, diced
½ cup mandarin oranges
1 red bell pepper, diced
⅓ cup shelled edamame
¼ cup cilantro, roughly chopped
sesame seeds, for topping (optional)
½ cup oil (vegetable, canola, or peanut work well)
⅓ cup rice vinegar
¼ cup soy sauce (I use low sodium)
2 tablespoons sesame oil
1 tablespoon sugar
3 teaspoons minced garlic
½ teaspoon ground ginger (more to taste)
🤠🤠 Combine all dressing ingredients in a blender and puree until smooth. Pour ⅓ of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
🤠🤠 Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
🤠🤠 Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
I love this simple Honey Almond Granola! Homemade Granola is so easy to make and it’s so customizable based on what you like. I’ve shared a Chocolate Almond Granola, Maple Pecan Granola, no added oil granola, Coconut Granola, Maple Pecan Granola, 4 Ingredient Peanut Butter Granola, Pumpkin Granola, and now here we are with this ever so…
1 large salmon fillet
salt and pepper to taste
1 lemon, thinly sliced, plus juice of 1 medium lemon (about 3 tablespoons)
½ cup butter, melted (see note)
4 tablespoons honey
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
fresh herbs for garnish (optional)
Preheat oven to 375 degrees. Line a sheet pan with nonstick foil. Season salmon with salt and pepper to taste and lay on foil. Slip lemon slices under edges of salmon. Fold edges of foil up around the sides of the salmon, but not covering the salmon.
Stir together melted butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over salmon and fold the rest of the foil over the salmon. Bake for 15 minutes.
Pull back the edges of the foil to uncover the top of the salmon fillet and set oven to broil. Cook for another 5-7 minutes. Garnish with fresh herbs and cracked black pepper (if desired) and serve.
This recipe is perfect for a very large salmon fillet. if you are using a small to medium sized fillet and want a bit lighter version, feel free to half the ingredients.
4 boneless skinless chicken breasts
2 cups barbecue sauce
2 teaspoons liquid smoke
8 slices bacon, cooked
4 slides colby jack cheese
Mix together barbecue sauce and liquid smoke. Pour half into your slow cooker.
Lay chicken breasts side by side in the bottom of your slow cooker. Top with remaining barbecue sauce mixture. Cover and cook on high for 2-3 hours or on low 4-5 hours.
About 15-20 minutes before serving, uncover and top each chicken breast with 2 slices of bacon, then top with 1 slice of cheese. Cover and allow to cook another 15-20 minutes til cheese is melty. Serve hot.
14 sheets of gim (seaweed paper)
1 cup glutinous rice flour
2½ cups of water
1 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons silgochu (dried shredded red pepper), optional, cut into small pieces if used.
Vegetable oil for frying
Get full recipe👇🏻
650 grams Yellow Potatoes, boiled, peeled & small diced
3 Tbsp of Vegetable Oil
1 Large Yellow Onion, peeled & chopped
3 ½ Tbsp Curry Powder
1 Tbsp Chili Powder
1 tsp Chicken Granules
1 Small Handful of Curry Leaf
About 6 to 7 Tbsp of Water
Sea Salt to taste
4 Cups (480 grams) All-Purpose Flour
1 tsp Sea Salt
½ Cup of Vegetable Oil
2 Tbsp Unsalted Butter
½ Cup of Water
For the filling: Heat oil and stir-fry the onion until soften and golden brown in color. Add the curry leaves, curry powder, chili powder, and stir-fry until the mixture is fragrant. Then add the potatoes, give it a good stir, and mix in the water. Season the potatoes with chicken granules, sea salt, and mix well and set it aside to cool.
For the dough/pastry: Combine the flour and sea salt in a large mixing bowl. Heat the oil and butter until very hot. Then gradually add the oil to the flour, and stir well with a wooden spoon or spatula. Mix in the water and knead well. (If the dough is too dry, add a little extra water at a time) Let the dough rest for about ½ an hour.
To make the curry puffs: Roll out the dough, and cut into 4 inches circles in diameter. Spoon about 1 Tbsp of filling into the center of the pastry, fold over to meet the opposite site and press the edges together to seal. To pleat the edges, flatten one end of the edge, with your finger, pull it out, and then push in the dough forward. Repeat all round the edges until a “rope” is form.
Put the oil for deep-frying in a pan or wok over medium heat. Fry the curry puff in batches, till golden brown. Drain on kitchen paper and serve hot.
Makes 40 to 42 pcs of Curry Puffs
1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste
Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap
Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.
Get full recipe👇🏻
Get full recipe 👇🏻
Get full recipe👇🏻
Get full recipe 👇🏻
2 Large Dungeness Crabs (4 1/2 lbs)
~ Cut into 8 pieces for each crab & lightly coated with corn starch
2 Tbsp Dried Shrimps, soaked for 10 minutes and drained
4 Shallots, chopped
4 Cloves Garlic, chopped
8 to 10 Thai Bird’s Eye Chilies, chopped
1 Bunch (15 g) Fresh Curry Leaves
2 Tbsp Fish Curry Powder
2 tsp Coarsely Ground Black Peppercorns
3 Tbsp Dark Soy Sauce
1 1/2 to 2 Tbsp Oyster Sauce
2 to 3 tsp Sugar
2 Tbsp of Water
Oil for deep-frying
What’s not to love here? Heart shaped, chewy, gooey, Chocolate Chips Blondies! They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year. I opted to bake these in a jelly roll (10 by 15-inch) pan. It’s somewhat of an odd size which I didn’t always use to have until last…
It is soup season and today I have a new soup recipe for you, a chicken fajita soup! This soup is inspired by the flavours of chicken fajitas, which is grilled chicken with peppers and onions, typically served in tortillas with tacos style toppings. This soup takes the base of chicken, onions and peppers and…