Cora Green

Delicious, naturally sweet and healthy! 👶🥣🍪

Baby Blake’s Oatmeal Breakfast Cookies

Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 3 cups quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 large egg, cage free
- 1 large egg white, cage free
- 2 teaspoons vanilla
- 2 tablespoons molasses
- 1 cup butternut squash
- 1/4 cup canola oil
- 1 cup raisins
- 1 cup apples, organic, peeled and diced

Preparation

Preheat the oven to 350F degrees and spray a non-stick cookie sheet with cooking spray.

Mix dry ingredients including sugar in a large bowl.

Make a well in the center of the dry ingredients and add the remaining ingredients except raisins and apples.

Mix the wet and dry ingredients together until well blended. Fold in raisins and apples.

Drop by large tablespoonfuls onto the cookie sheet 2 apart.

Bake for about 8-10 minutes until cookies are nicely browned and cooked through.

Source: Foodista

A very tasty dish with generous amount of fantastic flavors! 🍗🍜🧀

Homestyle Chicken Noodle Casserole

Ingredients
- 2 large carrots, peeled and chopped fine
- 4 T. flour
- 2 t. minced fresh thyme
- 1 T. lemon juice
- 3 c. low-sodium chicken broth
- 1 onion, chopped fine
- 1 1/2 c. frozen peas
- 3/4 t. pepper
- 1 1/2 t. salt
- 8 oz. (about 2 cups) shredded sharp cheddar cheese
- 1 lb. boneless skinless chicken breast
- 4 T. unsalted butter
- 12 oz. pkg of wide egg noodles

Preparation

Bring 4 quarts of water to a boil in a large pot.

Add 1 T. salt and the egg noodles.

Cook just shy of al dente, about 4 minutes.

Drain the noodles, rinse them under cold water until cool to the touch.

Set aside until ready to assemble the casserole.

In a large sauté pan, (or you can use a skillet or even a Dutch oven) melt 2 T. butter over medium heat.

Add the onion and carrots, cook, stirring frequently until the onion is softened, 5-7 minutes.

Add the sauteed veggies to a bowl, set aside.

Add the remaining 2 T. butter to the now empty skillet.

When the butter is melted add the flour to the pan and cook, stirring constantly for 1 minute.

Slowly add the half n half and chicken broth (very important to add a little at a time, whisking thoroughly as you go, to keep the sauce from being lumpy).

Bring sauce to a simmer, stirring constantly, stir in the thyme, salt and pepper.

Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring often.

Add the sauteed vegetables and chicken breast to the sauce, cover the pan and simmer until the chicken is cooked through 10-15 minutes.

Remove the sauce from the heat and place the chicken on a plate to cool.

Preheat the oven to 425 degrees F.

To the sauce add the lemon juice and half the cheese.

Stir to melt the cheese and season to taste if needed.

When the chicken is cool enough to handle, shred into bite-sized pieces.

Combine the shredded chicken, noodles, sauce and frozen peas.

Add to a 13x9-inch casserole dish.

Top with the remaining cheese.

Bake the casserole until the top is slightly browned and the cheese is bubbling, 15-20 minutes.

Let cool for about 10 minutes before serving.

Source: Foodista

A great combination of hearty and healthy flavors! 🧈🍫🥣

Caramel Ginger Soufflé With Wolfberry White Chocolate Sauce

Ingredients
- 1/2 cup sugar
- 1 cup water
- 1 piece (2-inch long) ginger root, bruised
- 3 tablespoons minced crystallized ginger
- 3 tablespoons butter
- 1/2 cup flour
- 1 1/3 cups milk
- 4 eggs, separated
- 8 ounces sweetened white chocolate
- 2 tablespoons wolfberries or goji berries
- 3/4 cup milk
- 1 tablespoon sugar

Preparation

First make the caramel ginger syrup. Melt the sugar in a medium (1.5 quart) saucepan over medium heat. Stir the sugar constantly until the color turns golden brown.

Add the water and dissolve the sugar completely.

Add the fresh ginger root. Turn the heat down to simmer and cook for about 15 minutes or until the liquid is cooked down to half the original amount.

Drain the syrup and set aside to cool.

Clean the saucepan then melt the butter in it.

Put the flour into the butter and stir until well blended. Alternately pour the milk and the caramel ginger syrup into the flour and butter mixture, or roux, a little bit at a time to create a thick paste.

Remove from the heat and add the minced crystallized ginger and egg yolks.

Mix well and set aside.

Prepare the custard up to this stage and set aside until ready to serve.

Prepare the sauce by first simmering the wolfberries in the milk and sugar for about five minutes. Melt the white chocolate in the wolfberries milk while stirring constantly.

When the chocolate is completely melted pour the sauce into a sauce bowl and set aside.

About half an hour before ready to serve the soufflé, preheat the oven to 350 degrees Fahrenheit.

Whisk the egg white until it forms a firm peak. Fold about 1/4 cup of the egg white into the custard until well blended. Then fold the custard a little at a time back into the egg white.

Grease six 3 1/2-inch ramekins with butter and coat with sugar.

Fill the ramekins with the batter and place them on a baking sheet.

Bake in the oven for about 20 minutes and immediately serve the soufflé with the wolfberries white chocolate sauce.

Source: Foodista

The cheesy, hearty flavor is what makes this dish amazing! 🍗🍚🥣

Chicken Enchilada Rice Casserole

Ingredients
- 3 boneless skinless chicken breasts
- 2 cups dry Basmati rice
- 4 cups water
- 1 tbsp butter
- 20 ounces enchilada sauce
- 1 can refried beans
- 2 cups Mexican blend shredded cheese
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 cup frozen corn
- cilantro, for garnish, optional

Preparation

Preheat the oven to 350F degrees.

Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.

Let cool in the pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.

Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.

Keep the oven preheated at 350F degrees.

In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

Add in the rice, seasonings, diced red pepper, and chopped green onions.

Mix well.

Transfer mixture into a large casserole dish.

Top with the frozen corn and remaining cheese.

Bake for 35-40 minutes, or until the cheese is melted and bubbly.

Garnish with cilantro and serve warm.

Source: Foodista

Evokes the taste and feel of a classic European peasant dish! 🥣🥄🐔

Red Lentil Soup With Chicken And Turnips

Ingredients
- additional toppings: diced avocado, microgreens, chopped basil)
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)
- ½ cup flat leaf Italian parsley, chopped (plus extra for garnish)
- 6 cloves of garlic, finely minced
- 2 tablespoons olive oil
- 28 ounce-can plum tomatoes, drained and rinsed, chopped
- 2 cups dried red lentils, rinsed
- salt and black pepper, to taste
- 1 large turnip, peeled and diced
- 8 cups vegetable stock
- 1 medium yellow onion, diced

Preparation

To a large Dutch oven or soup pot, heat the olive oil over medium heat.

Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally.

Add the garlic and cook for an additional 2 minutes, or until fragrant.

Season conservatively with a pinch of salt and black pepper.

To the pot, add the tomatoes, turnip and red lentils.

Stir to combine.

Stir in the vegetable stock and increase the heat on the stove to high.

Bring the soup to a boil and then reduce to a simmer.

Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through.

Add the chicken breast and parsley.

Cook for an additional 5 minutes.

Adjust seasoning to taste.

Serve the soup immediately garnished with fresh parsley and any additional toppings.

Source: Pink When

Absolutely and unbelievably moist and chocolatey! 🍫🍰☕

Chocolate Cake With Coffee Marscarpone Icing

Ingredients
- 1.5 tsp bicarbonate of soda
- 1 1/4 stick of butter
- 350 g dark chocolate
- 4 eggs
- 2 tbsp instant coffee
- 200g mascarpone cheese
- 60 ml olive oil
- 200 g plain flour
- 1 tsp salt
- 2 tbsp sugar
- 1 tsp vanilla paste
- 1 tbsp boiling water
- 2 tbsp yogurt

Preparation

Take everything out of the fridge so that all the ingredients can come to room temperature.

Preheat the oven to 180C and line and butter a 24cm springform pan.

Melt 350g of the chocolate using either a double boiler over water, or by heating it in a microwave in 30 second intervals.

Brush the melted chocolate onto the waxy side of the leaves, and leave to cool in a fridge or freezer until the chocolate sets. You can peel off the real leaves afterwards, leaving just their chocolate clones.

Mix the flour, sugar, salt and bicarbonate soda in a large bowl and beat in the soft butter until you have a combined and creamy mixture.

Now whisk together the yogurt, eggs, vanilla paste and olive oil and mix together with the dry ingredients.

Mix in the chocolate too.

Pour this batter into the pan and bake for 40 minutes until a skewer inserted into the center comes out clean.

Let the cake cool on a wire rack for 10 minutes before turning out.

Let the cake cool for at least another 30 minutes so the icing doesn't melt.

To make the icing, dissolve the coffee in the boiling water, then beat the coffee syrup, sugar and Mascarpone together until stiff peaks form.

Spread the icing over the top of the cooled cake and top with the chocolate leaves.

Source: Foodista

An easy and hearty meal, so scrumptious! 🦃🌶️🫒

Ground Turkey Stuffed Peppers

Ingredients
- 4 bell peppers (choose your favorite color)
- 1 tsp black pepper
- 1 (8oz) can tomato sauce
- 1 (8oz) can diced tomatoes
- 2 tbsp dried parsley
- 2 eggs
- 1 tbsp minced garlic
- 1/2 lb ground beef
- 1/2 lb ground turkey
- 1 onion, diced
- 1/4 cup grated parmesan cheese
- 1/2 cup uncooked rice
- 1 heaping tbsp sugar
- 1 (8oz) can tomato soup
- 1 tbsp Worcestershire sauce

Preparation

Cook rice then knead it together with remaining filling ingredients.

Cut the tops off peppers and fill each one.

Place in the slow cooker or a large stove-top pot.

Mix together sauce ingredients.

Top each stuffed pepper with sauce and pour remaining sauce all around the stuffed peppers.

Cook on medium/low for about an hour.

Top with grated parmesan cheese and a little parsley for looks and serve warm.

Source: Foodista

Delicious, filling, gluten-free! 🍋🧄🦐

Quinoa Tabouli With Lemon Garlic Grilled Shrimp

Ingredients
- 1 cup quinoa
- 2 cups water
- 2 teaspoons sea salt
- 2 celery stalks
- each red, yellow and orange peppers
- 2 green onions
- 12 kalamatas olives or sun-dried olives
- 1 vine ripened tomato, seeded
- 1/4 cup frozen corn (may be omitted)
- 1/2 cup chopped fresh parsley
- 6 mint leaves
- 6 cloves finely minced garlic
- 1/2 cup lemon juice
- sea salt
- 10 grilled shrimp seasoned with lemon juice and garlic

Preparation

Add salt to water and boil.

Toast quinoa for a couple of minutes in a dry pan moving around so it doesn't burn (when you hear it pop, count to 5 and remove immediately)

Add quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the quinoa.

While cooking the quinoa, add minced garlic to lemon juice, allow to sit.

Remove quinoa from heat and add lemon juice and garlic mixture, mix well.

Allow to absorb and cool.

Chop all veg into similar sized pieces.

Chop parsley and mint finely.

When quinoa has cooled, mix everything together.

Serve with grilled shrimp.

Source: Foodista

Citrus dessert combining a tart tropical taste, so refreshing cool! 🍊🍋🥥

Tropical Citrus Granita

Ingredients
- 1 cup canned coconut cream
- 1 ¼ cups coconut water
- 1 can mango punch frozen concentrate, mixed with 2 cans water
- 2-200mL tetra boxes of Tropical Orange 100% juice.
- ¼ cup sugar
- ¼ cup water

Preparation

Stir together the orange juice, mango punch and water.

Pour into a large shallow glass baking dish.

In a small saucepan or a small microwave bowl, heat water with sugar until dissolved.

Whisk together with coconut water and coconut cream.

Pour into a shallow glass baking dish.

Place both dishes in the freezer for 2 hours.

Remove from the freezer, scrape edges and mix with a fork.

Return to the freezer, scraping every hour until no liquid remains, 6-7 hours total.

Layer fruit granita on bottom of glass, followed by coconut mixture, and another layer of fruit granita on top.

Garnish with tropical fruit.

Source: Foodista

Perfect refreshing and vibrant zucchini soup! 🥒🥔🫒

Refreshing Zucchini And Potatoes

Ingredients
- 2 smalls zucchini with skin
- 1 tablespoon fresh parsley. chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh chives. chopped
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 4 tablespoons olive oil
- 1 medium potatoes

Preparation

Wash the zucchini and cut it to a little more than bite size pieces the zucchini will shrink in the process of cooking.

Peel the potatoes and cut them the same size as zucchini.

Put the potatoes in a cooking pot and pour in the water and season with salt.

The water should just cover the potatoes.

Cook for about 20 minutes.

Take a large roasting pan, put it on high heat and pour in the olive oil.

Add the zucchini and stir fry for about 5 minutes on high heat.

Don't lower the heat, but toss the whole time.

A minute before zucchini is done add cooked potatoes, season with salt and pepper and add fresh herbs.

Stir fry for another minute and serve.

Source: Foodista

Crunchy breadsticks wrapped with bacon and baked to perfection! 🥓🥖🧄

Bacon Wrapped Breadsticks

Ingredients
- 6 slices bacon
- 1 teaspoon of cayenne pepper
- 2 teaspoons garlic salt or powder
- 24 long breadsticks
- 1/2 teaspoon of freshly grated nutmeg
- 1 cup grated parmesan
- parchment paper

Preparation

Preheat the oven to 350F degrees.

Line cookie sheet with parchment paper.

In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.

Gently wrap each breadstick with a slice of bacon, then place wrapped breadsticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to the sheet.

Bake for fifteen minutes or until bacon is cooked to your liking.

Next, roll the breadsticks in cheese and spices. Do this while bacon and breadsticks are still warm, then set aside and let cool.

Can be made a day ahead and even tastes great cold!

Source: Foodista

A delectable, healthy version of steamed buns! 🥛🌾🥄

Whole meal Steam Bun

Ingredients
- 1 tbsp double action baking powder
- 1 tbsp. dry yeast
- 400g Pau flour, sifted
- 1/2 teaspoon salt
- 3 tbsp. shortening
- 1 tablespoon sugar
- 250g water
- 100g whole meal flour

Preparation

Mix all the ingredients A together and knead into smooth and elastic dough.

Cover with a piece of wet cloth and leave to prove until double its size.

Sift B on top of the dough and knead well to distribute the baking powder until the dough is smooth again.

Cover and allow the dough to rest for 15 minutes before shaping.

Meat Fillings :boiled eggs (shelled and cut into)

Marinade for meat : 30 minutes

Shredded chicken/pork2 tbsp. BBQ sauce water.

Source: Foodista

Truly just so delightful and spicy enough! 🍅🍹🍅

Smooth Bloody Mary

Ingredients
- 1 teaspoon black pepper
- 1 tablespoon capers (with brine)
- 1 tablespoon celery salt
- 3 celery stalks with leaves
- 1 celery stick, cleaned and trimmed
- 2 tablespoons horseradish (bottled or canned, not fresh grated)
- juice of 1 whole lemon
- 1 slice of lime
- 1 olive
- 1 pinch peperoncino (dried italian red pepper flake)
- 1 large shallot
- 5 dashes Tabasco sauce
- Sacramento Canned Tomato Juice
- Vodka, to taste
- 4 tablespoons Worcestershire sauce

Preparation

In a juicer, add celery, shallot, horseradish, and capers.

Put juiced mixture in a quart container (optional: strain through chinois).

Add worcestershire, Tabasco, lemon juice, celery salt, black pepper, and peperoncino.

Fill the container with Sacramento Canned Tomato Juice.

Let sit overnight in the refrigerator.

Pour mixture over ice into a highball glass.

Add vodka to taste.

Garnish with skewered lime slice and olive, and a cleaned and trimmed celery stick.

Source: Foodista

Full of yumminess and freshness, wow! 🦪🧅🐖

Pan-fried Stuffed Tofu With Oyster Sauce

Ingredients
- 1/2 teaspoon chicken bouillon
- 2 teaspoons ginger, minced
- 125 grams ground meat, such as beef, pork, chicken or turkey
- 5 tablespoons light soya sauce
- 2 inches dried mushrooms (soaked water and chopped finely)
- 5 tablespoons oyster sauce
- 1 teaspoon white pepper powder
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1 stalk spring onion, chopped
- sugar
- 300 grams tofu
- 90 ml water

Preparation

Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended.

Stir together all the ingredients for the sauce in a small bowl.

Set aside.

Cut the tofu into 10 rectangles, each about 4x7cm in size.

Using a spoon to hollow out the center of each tofu rectangle to make a little box.

Pat the tofu 'boxes' dry and dust them lightly with cornstarch.

Fill each with about 1 tablespoon of the stuffing, mounding it slightly.

Pat each piece of stuffed tofu with additional cornstarch.

Pour enough oil into a skillet to fill 3 inches.

Heat oil over medium-high heat to 150C/300F.

Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes.

Remove with a slotted spoon and drain on paper towels.

Heat a skillet over high heat until hot.

Add 1 tablespoon of the reserved oil and swirl to coat the sides.

Add green onions and stir-fry until fragrant.

Add the sauce and bring to a simmer.

Slip the fried tofu into the sauce and stir gently to coat.

Transfer the tofu onto a serving platter, and serve hot.

Source: Foodista

Easy and convenient food, so delicious! 🥚🍞🌭

The Scotch Egg

Ingredients
- 6 large eggs
- 2 eggs (beaten and used for the coating)
- 16 oz pork sausage
- 2 cup panko breadcrumbs (or regular bread crumbs)
- 4 cups vegetable oil for frying

Preparation

Hard boil the eggs.

To get perfectly hard boiled eggs, once the water is boiling, add eggs and set the timer for 9 1/2 minutes.

As soon as the timer goes off, remove the eggs and put them in a bath of cold water.

Once the eggs are cooked and shells are removed, set up an assembly line with the beaten eggs, sausage meat and bread crumbs.

Now you'll want to take about a 1/4 cup of the ground sausage, form a disk and begin to shape it around the hardboiled egg.

Take the sausage-covered egg and dip it in the beaten egg.

Roll the sausage-covered egg in the bread crumbs until it is generously coated.

The final step is to fry those eggs up.

Once all of the eggs are coated in the bread crumbs, heat up the oil over medium high heat.

You'll know the oil is at the right temperature when you drop a few bread crumbs in the pot and it begins to sizzle.

Take care not to add the eggs to the oil too early - if the oil isn't hot enough it will just saturate the bread crumbs and it won't be as tasty.

Drop two eggs at a time in the hot oil and cook them until very golden brown, about 6-7 minutes.

Make sure to give the eggs enough time in the oil so the sausage fully cooks.

Remove the fried eggs from the oil and place on a plate with paper towels to remove the excess oil.

Cut the eggs in half or quarters and serve while hot.

Source: Foodista

Absolute comfort food, so flavorful that creates authentic Italian taste! 🐄🍝🧀

Simple Skillet Lasagna

Ingredients
- basil leaves and basil sprig
- 2 28oz cans peeled tomatoes
- 3 cloves thinly sliced and chopped garlic
- 1.5lbs Italian sausage
- mozzarella cheese
- 1 small chopped onion
- oregano flakes
- no boil lasagna noodles
- ½ tsp red pepper flakes
- ricotta cheese
- salt and pepper

Preparation

In a large sauté pan, heat oil on high.

Add sausage and cook until browned, about 3-5 minutes.

Transfer to a side bowl and set aside.

Reduce the heat to medium low and add onion, garlic, and pepper flakes.

Cook until onions are softened, about 8 minutes.

Add oregano, tomatoes and their juices (crushing the whole tomatoes with your hands or a mixer if you prefer), the basil sprig, and the cooked sausage.

Add salt and pepper and simmer for about 5 minutes.

Break half of the lasagna noodles in half and place into the meat mixture under the sausage.

Distribute them evenly throughout.

Take the other half of the noodles and use a spoon to submerge them down into the pan.

Dollop Ricotta for lasagna and mix in with the sauce.

Top with mozzarella and bake in the oven on 325F degrees for 15 minutes.

Top with basil, then remove from heat and allow to cool before serving.

Source: Pink When

Rich and sweet dessert, taste amazing! 🍯🎂🧈🥚

Blue Sugar Plum Cake

Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- couple pinches fine sea salt
- 4 blue sugar plums
- 1 1/2 Tbsp. raw sugar
- freshly grated nutmeg- to taste

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Cream butter and sugar. Add eggs and vanilla. Beat until combined.

Sift together dry ingredients (flour, baking powder, salt) and add to the bowl.

Beat until just combined.

Grease and flour a 9" spring form pan.

Pour batter into the prepared pan.

Next, take your plums and find the "seam". Run a sharp knife down the seam and around the other side to cut in half. Separate the halves and pop out the pit.

Arrange your plums, cut side down, on top of your cake batter.

Sprinkle with raw sugar and then grate your nutmeg over the top.

Place into a preheated oven and bake for 40-45 minutes, or until the top is golden and you see edges beginning to pull away from the pan.

Place on a rack to cool.

Once the pan is cool enough to handle comfortably, run a paring knife around the edge (between pan & cake) and then release the ring on the springform pan. With a long spatula or other long, flat utensils, transfer cake to cake plate.

Dust with powdered sugar if you wish.

Source: Foodista

Easy to eat version of the classic salad! 🌶️🧀🧈🥛

Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese

Ingredients
- 1/4 cup apple cider vinegar
- 1 tablespoon Creole or Dijon mustard
- 2 cloves of garlic
- 1/2 cup or so of crumbled gorgonzola cheese
- 2 green onions, chopped
- fresh ground black pepper to taste
- 2 – 3 dashes of Crystal's hot sauce
- 2 cups iceberg lettuce, chopped finely
- 1/2 cup Spanish olive oil or any olive oil
- 2 tablespoons chopped pickled jalapenos. halved
- 4 roma tomatoes, seeded and diced
- salt to taste
- 1 shallot, minced
- 10 pounds sugar (3 Tbs)
- 2 – 3 dashes Worcestershire sauce

Preparation

Puree the garlic, mustard, salt, hot sauce, Worcestershire, sugar vinegar and 1 tablespoon of the jalapenos in a blender or food processor until relatively smooth.

Next, while the food processor is running, slowly drizzle the olive oil in to emulsify.

Pour into a bowl and stir in the remaining 1 tablespoon jalapeno and the shallot.

To plate, place a lettuce wedge then drizzle with dressing, then sprinkle with tomatoes, green onions and the cheese.

Add a bit more dressing if desired, salt and pepper to taste.

Source: Foodista

This is a hearty, comforting soup, perfect for chilly fall nights! 🌭🥣🥄

Orecchiette, Sausage And White Bean Soup

Ingredients
- 1 Tbs. olive oil
- 1/4 pound fresh, Italian sausage, cut into slices on the bias
- 2 mediums red onions, chopped
- 4 each garlic cloves, minced
- 1 (14.5 oz) can fire-roasted, diced tomatoes w/ their juices
- 1 (15.5 oz) can white beans
- sprigs each rosemary, thyme and parsley
- 2 quarts chicken stock or broth
- 2 cups dry Orecchiette pasta
- black pepper
- freshly grated Parmesan cheese
- balsamic vinegar

Preparation

Heat olive oil in a large pot and add sliced sausage.

Brown the sausage well on both sides.

Add chopped red onion and cook, stirring occasionally for a couple of minutes.

Stir in garlic and cook for another minute or so.

Pour in the can of tomatoes.

Let the mixture cook down for a few minutes, until slightly thickened.

Add beans, herbs and stock. Stir well and bring to a simmer.

Once soup has simmered for 10 minutes or so, add in the pasta.

Cook for 10 minutes more or until pasta is just al dente.

Season with black pepper and salt.

Ladle into serving bowls and crack a little more fresh black pepper on top.

Sprinkle with some chopped parsley.

Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.

Source: Foodista

The bread is dense and moist, with lots of banana flavor! 🍌🍞🍫

Banana Bread With Chocolate Chips

Ingredients
- 2 or 3 very ripe bananas
- 4 tablespoons butter, soften
- 2 eggs or 1/2 cup egg substitute
- 1/2 cup sugar
- 1 cup all-purpose unbleached flour
- 1/3 cup whole wheat pastry flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup mini chocolate chips

Preparation

Preheat the oven to 350F degrees.

Spray either 1 loaf pan or two mini loaf pans with cooking spray, set aside.

In a medium bowl add the banana. Using a potato masher, fork, or spoon to squish the banana. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.

Add the butter and eggs and mix well together.

In another bowl combine sugar, flours, salt, baking soda, baking powder and cinnamon.

Combine the flour mixture with the banana mixture and mix until the ingredients are blended together.

Fold in chocolate chips.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean.

Small loaves take around 30 minutes, a regular size loaf takes around 40-50 minutes.

Remove from the oven.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be eaten or individually wrapped and frozen.

Makes 14 slices.

Source: Foodista

Definitely a labor of love and also a real thing of beauty! 🍊🍫🎂

Orange Chocolate Stout Cake

Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (12 tablespoons) butter
- 2/3 cup Dutch-processed cocoa powder
- 4 eggs
- 1 1/2 cups all-purpose flour
- cup whole milk
- cup orange juice
- 1 tablespoon orange zest
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1 cup stout beer, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla

Preparation

Heat the oven to 350 F and spray two 8 cake pans with non-stick cooking spray.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.

In a medium bowl combine the melted butter, beer, eggs, orange zest, orange juice, and vanilla.

Pour the wet ingredients into the dry and whisk until well combined and no large lumps of flour remain. Do not over-mix.

Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until the cake starts to pull away from the sides of the pan and the center springs back when lightly pressed.

Let the cakes cool in the pan for ten minutes before turning out on a wire rack to cool completely.

While the cake cools, prepare the frosting.

In a small pan over medium heat brown the butter until it is nut brown.

Be sure to stir the butter constantly.

Allow the butter to cool to room temperature. Beat the butter, powdered sugar and vanilla until combined.

Add the milk, a little at a time, until you reach your preferred spreading consistency.

Place one of the cakes on your serving plate, or board.

Spread 1/3 of the frosting evenly over the cake.

Top with the second cake.

Spread 1/2 of the remaining frosting evenly on the top, making sure you go all the way to the edge, then frost the sides with the remaining frosting.

Source: Foodista

This quick smoothie recipe makes healthy eating a breeze! 🥭🥤🥜🧈

Mango, Persimmon Smoothie With Cranberries

Ingredients
- 1 cup frozen cranberries
- 1 mango (peeled and chopped)
- 2 persimmon

Preparation

Peel and chop mango and persimmons.

Blend all the ingredients together with as much water and ice as you like.

Source: Foodista

A healthy way to satisfy any craving! 🍯🫖 🍰

Korean Honey Citron Tea Cheesecake

Ingredients
- 100 grams melted butter
- 250 grams cream cheese
- 1 cup non-dairy topping cream
- 1 tablespoon gelatin
- 5 1/2 tablespoons Korean honey citron tea paste
- 1 tablespoon lemon juice
- 1 1/2 tablespoons tsp gelatin mix with 2 water
- 150 grams Marie biscuits (crushed)
- 60 milliliters fresh milk
- 3 tablespoons sugar
- 8 cups of water

Preparation

Line a 23cm round pan (with removable base) set aside.

Combine crushed digestive biscuit crumbs and melted butter together in a mixing bowl.

Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.

Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon).

Set aside to allow the gelatin to swell (a few minutes) before setting the bowl over a pot of simmering hot water.

Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

Whisk non-dairy topping cream until peak form (not too stiff), set aside.

In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined.

Add lemon juice, honey citron tea paste, mix to combine and add gelatin solution, mix well.

Fold in whipped non-dairy topping cream, with a hand whisk.

Pour cream cheese mixture on the prepared cake tin and refrigerate for at least 4 hours until set.

To make the topping, heat the gelatin (method same as above) and stir in honey citron tea paste, mix well and leave to cool.

Spread the honey citron tea paste thinly and evenly on top of the cheesecake.

Refrigerate the cheesecake until it is ready to serve.

Source: Foodista