Month: May 2017
Memorial Day Recipes Perfect for Summertime By Half Baked Harvest
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via Memorial Day Recipes Perfect for Summertime. — Half Baked Harvest
Southern Orangeade Recipe By A Spicy Perspective
Wild Mushroom and Goat Cheese Frittata By A Spicy Perspective
Spiced Lentil Dal With Quinoa By Martha Rose Shulman, NYT Cooking
Sweet Kentucky Bourbon Corn Pudding By Half Baked Harvest
5-Ingredient Triple Decker Chocolate Peanut Butter Bars By Half Baked Harvest
Frozen Peanut Butter Cup Pie By Half Baked Harvest
Get full recipe👇🏻
https://www.halfbakedharvest.com/frozen-peanut-butter-cup-pie/
Corn and Lobster French Onion Chowder By Half Baked Harvest
Thai Chile Corn Chowder By Half Baked Harvest
Bourbon Peach BBQ Baked Beans By Half Baked Harvest
Get full recipe👇🏻
https://www.halfbakedharvest.com/bourbon-peach-bbq-baked-beans/
Frozen Watermelon Rosé Sangria Slushies By Half Baked Harvest
Grilled Soy-Basted Chicken Thighs With Spicy Cashews By Sam Sifton, NYT Cooking
INGREDIENTS
- ½ cup unsalted cashews
- 2 tablespoons Sriracha sauce
- 3 tablespoons toasted sesame oil
- ½ cup plus 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cracked black pepper
- Hot sauce, to taste
- 2 ½ pounds skinless, boneless chicken thighs
- ¼ cup brown sugar (light or dark) or molasses
- 2 tablespoons peeled and minced ginger
- 4 scallions, sliced thin
- 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Get full recipe:
https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews?
Burrata With Fava Beans, Fennel and Celery By David Tanis, NYT Cooking
INGREDIENTS
- 3 pounds fresh fava beans in the pod
- 1 small shallot, finely diced
- 3 tablespoons lemon juice
- Salt and pepper
- ¼ cup fruity extra-virgin olive oil
- ½ cup thinly sliced celery (tender inner stalks)
- ⅔ cup thinly sliced fennel
- A handful of small arugula leaves
- 8 ounces burrata
- Mint or basil, for garnish
Get full recipe:
Mexican Street Corn Soup By Closet Cooking
Mexican street corn, grilled corn on the cob all slathered with butter, mayo, lime juice, chili powder and crumbled cheese, is one of my favourite foods and I was recently thinking that it would be good in the form of a tasty soup! This soup has a base of, you guessed it, corn and both…
Baked Firecracker Chicken By Closet Cooking
Today I have a super simple and tasty baked firecracker chicken recipe for you! that is so nice and easy to make and just packed with flavour! This recipe starts with boneless and skinless chicken that is seared in a pan to lightly brown it, which adds flavour, before being roasted in the oven, all…
Cilantro Lime Skillet Chicken By Closet Cooking
I like to have quick and easy recipes on hand for those busy nights where you just don’t have the energy or the time to cook and you also don’t want to wait for delivery or go out to pick something up; this tasty cilantro lime skillet chicken is perfect for those nights! You literally…
Chicken Caesar Pasta Salad By Cooking Classy
Let’s just start out by saying you need this Chicken Caesar Pasta Salad in your life! Pasta salads are totally my thing lately so I decided to add turn one of my favorite salads into a pasta salad And yes of course it’s even better than just a plain salad itself because pasta makes everything delicious!…
Chai Spiced Energy Bites By Food Matters
Summer Holiday Long Weekend Recipes By Closet Cooking
Almond & Honey Dairy-Free Ice Cream By Jamie Olivier
Source:
http://www.jamieoliver.com/recipes/dessert-recipes/almond-honey-dairy-free-ice-cream/
Ingredients
- 500 ml almond milk
- 500 ml hazelnut milk
- 4 tablespoons sugar
- 4 tablespoons runny honey
- 500 g soya yoghurt
- 1 spash of amaretto , optional
Method
- Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
- Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
- Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
- Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
Bye Bye Baby Belly Pooch
Michela’s Veg & Lentil Cottage Pie By Jamie Olivier
Ingredients
- 1 medium leek
- 1 large carrot
- 1 small onion
- 1 stick celery
- olive oil
- 100 g split pea red lentils
- 500 ml organic vegetable stock
- 100 g frozen peas
- sea salt
- freshly ground black pepper
- 2 tablespoons tomato purée
- 30 g Parmesan cheese
- 1 large sweet potato , (300g)
Get full recipe:
http://www.jamieoliver.com/recipes/vegetables-recipes/michela-s-veg-lentil-cottage-pie/
Gennaro’s Pasta Frittata – Lots Of Ways By Jamie Olivier
“Delicious hot or cold, pasta frittata is a great way of using up leftover pasta and it’s super quick to make ”
Perfect for Picnic 🙂
Ingredients
- 4 large free-range eggs
- 40 g Parmesan cheese , plus extra to serve
- sea salt
- freshly ground black pepper
- 400 g leftover cooked pasta
- extra virgin olive oil
Get full recipe:
http://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-pasta-frittata-lots-of-ways/
Tacu Tacu – Peruvian Comfort Food By Jamie Olivier
“A delicious rice-based dish that’s perfect as a pick-me-up breakfast ”
Get full recipe:
http://www.jamieoliver.com/recipes/rice-recipes/tacu-tacu/
Food Allergy Mums’ Chicken Drumsticks By Jamie Olivier
Get full recipe:
http://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/
Ingredients
- 6-8 chicken drumsticks , (depending on the age and appetite of your children)
- 1/2 a red pepper , deseeded and sliced
- 1/2 a yellow pepper , deseeded and sliced
- 1/2 an orange pepper , deseeded and sliced
- 1 lemon , cut into quarters
- 200 ml fresh chicken stock*
- 1 small bay leaf
- freshly ground black pepper , to taste
- 1 small handful of fresh parsley , chopped
Spiced Veggie Rice With Poached Eggs By Jamie Olivier
Ingredients
- 7-8 spring onions
- 2 cloves of garlic
- 2 fresh red chillies
- rapeseed or olive oil
- 2 fresh bay leaves
- 4 whole cardamom pods
- 3 teaspoons coriander seeds
- 1 teaspoon ground turmeric
- 300 g basmati rice
- 400 g leftover roast veg , such as parsnips, beetroots, potatoes
- 6 medium free-range eggs
- 1 splash of white wine vinegar
- 200 g leftover cooked green veg , such as Brussels sprouts, spinach
- 1 bunch of fresh flat-leaf parsley
- 1 bunch of fresh mint
- 2 limes
- 1 pomegranate
Get full recipe:
http://www.jamieoliver.com/recipes/eggs-recipes/spiced-veggie-rice-with-poached-eggs/
Sweet Potato, Chickpea & Spinach Curry By Jamie Olivier
“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier
Ingredients
- olive oil
- 2 red onions
- 3 tablespoons rogan josh paste
- 1 fresh red chilli
- 3cm piece of ginger
- 1 bunch of fresh coriander
- 3 sweet potatoes
- 1 x 400 g tin chickpeas
- 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
- 1 x 400 ml tin light coconut milk
- 400 g pre-washed spinach
Method
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
Source:
http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/
STRETCH & FLEXIBILITY FOCUS // 6-Week Body Toning Bootcamp #6 By Cassey Ho
“This is going to be one of the most relaxing, body-opening stretch routines you’ve ever done. Not only will I show you how to get more flexible in your legs, your hips, your back, your chest, and all tight areas of your body, you’ll be listening to the natural sounds of the ocean as you work on your flexibility too. Wind down with me in this Stretch & Flexibility Focus video – part 6 of the 6-Week Body Toning Bootcamp! You can use this as a cool down after ANY workout.”
6 Amazingly Healthy Dinner Ideas By Jamie Olivier
Rice & lentil-stuffed aubergines
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Five-spice salmon tacos
Get full recipe:
http://www.jamieoliver.com/recipes/fish-recipes/five-spice-salmon-tacos/#uOVMzjPrkeS5FL26.97
Skinny carbonara
Get full recipe:
http://www.jamieoliver.com/recipes/pasta-recipes/skinny-carbonara/#cd4SYWMCliBJfub8.97
Seared turmeric chicken
Get full recipe:
http://www.jamieoliver.com/recipes/chicken-recipes/seared-turmeric-chicken/#0PVTGhxHvgKM5KMd.97
Vegan shepherd’s pie
Get full recipe
http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/#TQe3ZYQOkv61hHdr.97
Grilled steak ratatouille & saffron rice
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