Culinary Treasures

A healthy vegetarian side dish! 🍠🧀🍅🧄

Baked Stuffed Potatoes (Tandoori Potatoes)

Ingredients
- 3 tablespoons - coriander chutney
- cottage cheese(paneer) - made from 1 cup of low fat milk
- 1 tablespoon - dried fenugreek leaves(kasuri methi)
- 3 tablespoons - gram flour(besan)
- 2 tablespoons - coriander leaves, finely chopped
- 1/2 teaspoon - garam masala
- 1 teaspoon - garam masala powder
- 1 tablespoon - garlic paste
- 1 tablespoon - ginger chili paste
- 1/2 tablespoon lemon juice
- 2 tablespoons - low fat yogurt
- 1 teaspoon - chaat masala powder
- olive oil
- a little olive oil to brush the potatoes + 2 tbsp olive oil
- 4 mediums size - potatoes, washed, peeled and scooped
- 2 tablespoons - chaat masala
- 1/2 teaspoon salt
- a generous pinch of salt, to sprinkle on the potatoes

Preparation

Preheat the oven to 200 degrees Celsius.

Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminum foil.

Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly).

Meanwhile prepare the filling, heat oil in a non-stick pan, add ginger chili paste and garlic paste and saute for about a minute.

Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft.

Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well. Stuff the filling into the hollows of the semi baked potatoes. Apply the marinade on the potatoes and coat them well on all sides.

Line the baking tray with an aluminum foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional).

Place the tray in the center of the preheated oven (200 degree C) and bake the potatoes until brown.

Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.

Source: Foodista

Awesome, tasty and luscious! 🌾🎂

Mini Bournvita Bundt Cakes

Ingredients
- 1/8 teaspoon baking powder
- 1/2 teaspoon bournvita or chocolate malt powder
- 1 1/2 tablespoons bournvita powder or chocolate malt powder
- 1/2 teaspoon cocoa powder
- 3 tablespoons cream
- 2 tablespoons muscovado sugar (more or less)
- 4 tablespoons low fat milk
- a pinch of salt
- 1/4 teaspoon caster sugar
- 2 tablespoons sunflower oil
- 2 tablespoons - whole wheat flour

Preparation

Preheat the oven to 150 degrees C and grease 7 mini bundt cake pans.

In a bowl, mix together the whole wheat flour, sugar, bournvita powder, cocoa powder, salt and baking powder.

In another bowl, mix the oil and milk.

Add the liquid mixture to the flour mixture and mix lightly.

Spoon the batter into the greased bundt cake pans and place them in the center of the preheated oven and bake for approx 7-8 minutes.

Let the cakes cool on a wire rack completely before decorating them with the bournvita cream.

Source: Foodista

Light, fluffy and bursting with dark chocolate flavor! 🧁🍫

Gluten And Dairy Free Chocolate Cupcakes

Ingredients
- 1/2 cup coconut flour
- 1/2 cup cornstarch or tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup cocoa
- 1 cup water
- 5 eggs
- 1 tablespoon vanilla
- 10 tablespoons or 1 C Earth Balance (vegan) butter
- 1 cup sugar
- 1 cup casein free chocolate chips
- 1/2 cup SO Delicious coconut creamer
- 2 teaspoons instant coffee, optional

Preparation

Preheat the oven to 375F degrees.

Bring the water to a boil.

Stir in the cocoa until melted and set aside until it comes to room temperature.

Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda.

Mix together well.

If you have a sifter go ahead and sift it to get out all the clumps.

You don't want to bite into your cupcake and get a clump of coconut flour.

I don't have a sifter so I used my hands to de-clump the flour the best I can.

Beat together the butter and sugar.

Beat in the eggs, one at a time, then the vanilla.

Scraping down the bowl as necessary.

Add the flour mixture and beat until incorporated.

Again, you might need to scrape down the bowl.

Add in the cocoa mixture and beat until smooth.

Batter will be thin.

Line a muffin tin with baking cups or spray generously with oil.

Fill each cup almost to the top and bake for 16-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.

Source: Foodista

Fresh food simply tastes better and healthier! 🥚🎃🍩

Pick Fresh Foods

Ingredients
- ¼ cup all purpose flour
- ¾ cup all purpose flour
- 3 eggs
- ½ cup fresh lemon juice
- 2 tsp lemon zest, finely grated
- 3 Tbsp 0% fat milk
- 1/3 cup powdered sugar
- ¼ tsp salt
- 1 cup sugar
- 6 tbsp unsalted butter, chilled, cubed

Preparation

Preheat the oven to 350F.

Coat a 8 inch square baking pan with no stick cooking spray or line with foil.

Combine flour, confectioners sugar and salt in a large mixing bowl.

Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.

Press mixture with fingers into an even layer over the bottom of the pan.

Refrigerate for 15 minutes, then bake for about 20 minutes, or until golden brown.

Combine sugar and flour for the filling in a medium mixing bowl.

Whisk in the eggs.

Add lemon juice, milk, and salt; stir to combine.

Pour over the baked crust.

Sprinkle lemon zest over the filling.

Return to the oven and bake for 20 minutes, or until firmly set.

Cool on rack.

Remove from the pan and cut into 9 squares.

Dust with powdered sugar.

Source: Pick Fresh Foods

Crispy, crunchy and tossed in the most delicious dressing! 🇹🇭🥜🥗

Thai Veggie Slaw With Peanut Dressing And Crispy Wontons

Ingredients
- 12 square wonton wrappers
- 1/2 t. Chinese five spice
- pinch of cayenne
- 1 c. dry-roasted unsalted peanuts, divided
- 1/2 c. canola oil, divided
- 3 T. fresh lime juice
- 1 T. fish sauce
- 2 t. light brown sugar
- 1 t. sriracha
- 1/2 t. finely minced ginger
- 1 garlic clove, finely minced
- 1 small head of napa cabbage, shredded (about 3 c.)
- 1/2 a small head of red cabbage
- 6 oz. snow peas, trimmed, sliced on the diagonal about 1/2-inch thick
- 1 bell pepper, thinly sliced
- 1 c. julienned carrots
- 1 c. thinly sliced scallion
- 1/2 c. cilantro leaves

Preparation

Make the crispy wontons:

Preheat the oven to 375 degrees F.

Lay the wontons out on a large baking sheet.

Spray lightly with cooking spray and sprinkle with the Chinese five spice and cayenne.

Flip the wontons over and repeat.

Stack all the wonton skins on top of each other and slice into 1/2-3/4-inch strips.

Spread the strips in an even layer back onto the baking sheet.

Bake 10-12 minutes, until crisp and golden brown, flipping the strips halfway through and rotating the baking sheet.

(Watch carefully that they don't burn)

Remove from the oven and let cool before using.

Prepare the dressing: In the jar of a blender, add 1/2 c. peanuts and 2 T. canola oil.

Blend until completely smooth, about a minute, scraping down the sides of the blender jar as necessary.

Add in the remaining canola oil, lime juice, fish sauce, brown sugar, sriracha, ginger and garlic.

Blend until smooth.

In a large bowl combine all the vegetables.

Add the dressing and the remaining 1/2 c. peanuts.

Toss well to combine.

You can either mix the wontons into the salad, or reserve them for crumbling into individual portions.

Source: Foodista

Super crispy and perfectly seasoned! 🍠🫒🍋

Baked Sweet Potato Fries With Yogurt

Ingredients
- smoked chipotle peppers, dried and ground
- oil, to coat
- plain Greek yogurt
- roasted pepitas" sunflower seeds"
- sea salt
- 2 sweet potatoes

Preparation

Wash and slice sweet potatoes lengthwise. Coat with oil.

Sprinkle on the sea salt and ground chipotle peppers.

On a baking sheet, roast sliced potatoes with skin at 400F degrees.

Turn slices around every 5 minutes or so until browned on all sides.

Garnish with yogurt and pepitas "sunflower seeds."

Source: Foodista

Tasty, yummy and healthy, wow! ☕🍌🥧

Coffee & Banana Pie (Pastel De Cafe Y Bananos)

Ingredients
- 180 g whole wheat flour or all purpose flour (plus extra for working of the dough)
- 1 banana, sliced diagonally
- 1 1/2 cups melted butter
- 1 egg, lightly beaten
- 4 egg yolks, lightly beaten
- 90 g granulated sugar (white or brown)
- 1/2 Tsp ground cinnamon
- 2 Tbsp ground coffee beans
- 1/2 cup heavy cream
- 3 Tbsp milk
- 1 teaspoon salt
- 2 Tbsp cold water

Preparation

Begin by preparing the dough.

Sift all ingredients together in a food processor (with the plastic dough attachment), except the egg and water.

Pulse until sandy consistency is achieved and the pieces of butter are pea size.

Then place this mixture in a large bowl or not, you can continue in the food processor.

Make a well in the middle and pour in the egg and water.

Working with your hands or pulsing mix all ingredients together. It'll get really sticky so little by little while mixing sprinkle the extra flour in the mixture until it becomes a dough. Make sure not to over mix the dough.

Once you have a dough, plastic wrap it and place it in the freezer for 30 minutes.

Meanwhile, preheat the oven to 375 degrees Fahrenheit.

Next, sprinkle some extra flour on your work surface to roll out dough.

Roll the dough to the proper dimension and gently drape it over the tin and fit into the bakeware.

Trim off excess dough around the tin.

With a fork poke the bottom of the pie so it doesn't rise when pre baking it.

On top put either pie weights or dried beans so there's no rise.

Place the tin on top of a baking sheet so it's easier to put and take out of the oven.

Place pie crust in the oven for 20 minutes. Then remove and set it aside to cool.

Now for Filling.

Whisk the egg yolks and sugar together until it turns pale yellow, and set aside.

In a small sauce pot bring the heavy cream, milk, and ground coffee to a boil, then set aside to cool.

Once the coffee mixture is room temperature/cool while whisking add it slowly into the egg yolk mixture.

Then add in the ground cinnamon.

Whisk everything well.

Lastly, cover the bottom of the pie with the sliced bananas then pour over the filling and bake for approximately 30 minutes, or until the pie is set.

Remove from the oven, and let it cool for 5-10 minutes before serving.

Source: Foodista

Refreshing, flavorful and tastes divine! 🦐🥣

Shrimp And Lemongrass Soup

Ingredients
- 6 raw jumbo shrimp, peeled and deveined, peels reserved
- 2 lemongrass stems
- 1 scallion, thinly sliced
- 1 c. bean sprouts
- 1 lime, juiced
- 1 carrot, peeled and julienned
- 1/2 daikon, peeled and julienned
- 4 c. chicken stock
- mint, for garnish

Preparation

Cut off the white part of the lemongrass stems, reserving tops.

Cut the white part into inch long pieces and flatten with the knife.

Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells.

Simmer for 2 minutes, then set aside to infuse.

Strain stock, then return to stock pot.

Slice the remaining lemongrass stem and finely chop.

Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.

Add lime juice, scallions, bean sprouts, carrots and daikon.

Stir well and season well.

Serve with a mint garnish.

Source: Foodista

They're chewy, buttery, and have a punchy strawberry flavor! 🍫🍓🍪

Chocolate & Strawberry Thumbprint Cookies

Ingredients
- 3/4 cup almonds, toasted and chopped
- 4 ounces bittersweet chocolate, chopped
- 1 large egg white
- 1 cup flour
- juice of 1 lemon
- 1 1/2 cups port wine
- 1/4 teaspoon salt
- 10 large strawberries, destemmed and quartered
- 1/4 cup sugar
- 1/2 cup unsalted butter, room temp
- 1/2 teaspoon vanilla

Preparation

Start cookie dough by creaming butter and sugar with an electric mixer until fluffy, approximately 5 minutes.

Add egg and vanilla, mixing well.

In a separate bowl, whisk flour and salt.

Add to wet ingredients and mix until just combined. Cover and chill in the fridge for at least an hour.

Pour wine into a shallow pan and add strawberries. Stir in lemon juice and wine. Cook on medium high heat until thickened, approximately 8-10 minutes. (As fruit cooks down, mash berries with a fork or spatula to speed up the process.)

Remove from heat.

When cool enough, transfer jelly to a small bowl, cover and set in the fridge.

Once dough is ready, pour egg white into a cup or small bowl and whisk until frothy.

Pour nuts onto a plate or wax paper. Make balls of dough and dunk in egg white followed by a roll in the nuts.

Lay dough on parchment paper covered baking sheets and flatten slightly with the palm of your hand.

Bake in a preheated oven at 375F degrees for 12-15 minutes or until bottoms turn golden brown.

Remove from the oven and immediately press a hole in each cookie with your finger,or use the back of a spoon, etc.

Transfer to wire racks to cool.

As cookies cool, put chopped chocolate into a heat resistant bowl and set over a small pot of simmering water. Stir chocolate slightly until it's completely melted and smooth.

Remove from heat and scrape into a piping bag or plastic baggie with the tip cut off.

Drop a dollop of jam into the center of each cookie, making sure to fill them completely.

Once all of the cookies have been filled, drizzle them with chocolate. (These cookies taste great, warm and even better once they've had a chance to cool completely and set.)

Source: Foodista

Perfectly delicious and scrumptious! 🥜🎂

Toasted Snowberry Nut Cake

Ingredients
- 1 package of Vitalicious Blue Bran VitaMix
- 2 egg whites
- 1 cup water
- 1 teaspoon vanilla flavored extract
- cup craisins or dried cranberries
- 1/4 sliced almonds
- 1/4 shredded coconut (sweetened or unsweetened variety)

Preparation

Prepare Vitalicious Blue Bran Vita.

Mix according to package instructions.

Add vanilla flavored extract, sliced almonds & craisins.

Spray non-stick square or rectangular cake pan well.

Spread cake mixture evenly.

Top with shredded coconut.

Bake for 20-27 minutes.

Source: Foodista

Creamy, healthy and easy! 🍗🍅🍄

Chicken With Grape Tomatoes And Mushrooms

Ingredients
- 2 tablespoons olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
- 1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
- 1 clove garlic, minced
- 1 pint grape tomatoes (about 2 1/2 cups)
- 3 green onions, cut into 1-inch pieces (about 1/3 cup)
- 2 packets Swanson® Flavor Concentrated Chicken Broth
- 2 tablespoons water

Preparation

Heat one tablespoon of oil in a 12-inch skillet over medium-high heat.

Add the chicken and cook until well browned, stirring often.

Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat.

Add the mushrooms and cook until tender, stirring occasionally.

Add the garlic, tomatoes, and onions to the skillet; cook and stir for one minute.

Return the chicken to the skillet.

Stir in the flavor boost and water; cook until the chicken is cooked through.

Source: Foodista

A comfort food perfection! 🥦🧀

Broccoli And Creamy Cheese

Ingredients
- 200 grams broccoli and/or cauliflower
- 1 tablespoon butter
- 1/2 cup cheddar cheese
- 150 milliliters double cream
- 2 tablespoons parmesan cheese
- freshly ground salt and black pepper

Preparation

Preheat the oven at 180F degrees.

Steam the broccoli and cauliflower, until just cooked. Once done, arrange in an ovenproof casserole dish.

Heat the butter in a small saucepan, and add the cream. Stir the cream continuously, so that it does not catch. Keep stirring, until the cream starts to thicken.

Add the parmesan to the cream sauce, and continue stirring. Once the sauce has thickened a bit more, pour it over the broccoli. Top with the cheddar cheese and some freshly ground salt and black pepper.

Bake in the oven for approximately 15 minutes, until the cheese is golden.

Source: Foodista

They're delicious in hot cocoa and are great for holiday gifting! 🍬🍫

Candy Cane Chocolate Marshmallows

Ingredients
- 6 organic candy canes, crushed
- 2 ounces dark chocolate
- 24 marshmallows
- 2 ounces milk chocolate

Preparation

Crush candy canes use the bottom of a glass, mallet, whatever works over a double burner or other concoction where the chocolate doesn't touch the water, melt chocolate.

Dip marshmallow into chocolate, then into crushed candy cane.

Set on wax paper.

Chill for at least an hour or until chocolate hardens.

Store in an airtight container.

Enjoy alone or dunk in a mug of hot chocolate.

Source: Foodista

A perfect smoothie for summer, wow! 🍓🥧

Strawberry Rhubarb Pie Vegan Shake

Ingredients
- 1 ripe frozen banana
- 2 tablespoons graham cracker crumbs (check label to ensure it is vegan)
- ice cubes
- 3-4 teaspoons freshly squeezed lemon juice
- 1 cup light coconut milk
- 1 cup strawberry rhubarb compote
- 2 pounds fresh strawberries, sliced
- 1/2 teaspoon pure vanilla extract

Preparation

Combine all ingredients in a blender; pulse until smooth.

Top with soy or dairy based whip cream and sprinkle with additional graham crackers.

Source: Foodista

Beautifully luscious and nutritious! 🥓🍯

Asparagus A La Rachel

Ingredients
- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbsp honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt

Preparation

Brown bacon in a frying pan.

Remove bacon and add onion, garlic and asparagus.

When asparagus is cooked and onions translucent, add the honey, peppers, salt and pepper.

Remove to a serving dish and add cider vinegar and toss.

Add more salt if it tastes bitter.

Source: Foodista

Perfectly fabulous and delicious! 🍫🍐🎂

Celebrating Fall With A Chocolate Peared Cake

Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup Hershey's cocoa powder
- 1/4 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 teaspoons vegetable oil
- 1/4 teaspoons vanilla extract
- 1/4 cup boiling water
- 3 pears, skinned and halved (look for smaller sizes)
- some Confectioners sugar for toppings

Preparation

Preheat the oven to 350F degrees.

Thoroughly grease 4-5 ramekins with oil.

Fill cups 1/2 full with batter (if the size of pears is large-ish, consider filling 1/3 else it will overflow massively).

Slowly lower a peeled half pear into each ramekin.

Bake for 22 to 25 minutes.

Insert a toothpick to check if it has baked fully (it is ready if the toothpick comes out clean).

Let it cool completely.

Sprinkle some confectioners sugar.

Source: Foodista

Incredibly easy side dish that is so flavorful! 🧄🥣

Garlic And Gruyere Roasted Asparagus

Ingredients
- 2 lbs fresh asparagus trimmed and cleaned
- 5-6 cloves of garlic peeled and sliced in half
- 1 teaspoon of onion powder
- 1 teaspoon of fresh ground pepper
- 1/2 teaspoon of kosher salt
- 1/4 cup of olive oil
- 1/4-1/2 cup of fresh grated gruyere cheese

Preparation

Preheat the oven to 400F degrees.

Clean and trim asparagus and line in a wide baking dish or sheet, single layered.

In a small pan on medium-low heat, heat olive oil, peeled/sliced garlic, salt, pepper, and onion powder.

Cook for 3-4 minutes.

Pour oil and garlic mixture evenly over asparagus and sprinkle with grated cheese.

Roast for 12 minutes until asparagus is cooked and al dente.

Source: Foodista

Lovely and tastes so divine! ❤️🌶️🧅

Heart Poppers (Valentine's Dessert)

Ingredients
- 1 1/4 cups top flour, sifted
- 1 teaspoon baking powder
- salt
- 150 milliliters mixed berries yogurt
- 1/4 cup castor sugar
- 1 large egg
- 3 tablespoons of melted unsalted butter, cool
- 1 zest of lemon
- 1 disposal piping bag, optional

Preparation

Grease mini heart shaped/donut pan with cooking spray or melted butter and set aside.

In a medium mixing bowl whisk sugar and lemon zest until moist and fragrant.

Crack in the egg and give it a quick whisk till combined before adding the yogurt and mixing well.

Next sieved in flour, baking powder, salt and whisk together with melted butter till the mixture resembles paste like texture.

Spoon mixture into disposal piping bag, snap off the tip and pipe into prepared trays at about 3/4 full.

Bake in a preheated 180F degrees oven for about 8 - 10 minutes or until donuts spring back when touched.

Cool donuts in the pan for another 2 - 3 minutes before removing it from the tray.

Decorate the donuts with melted chocolate, sprinkles, fresh fruits or etc.

Source: Foodista

Absolutely tasty and healthy, wow! 🍋🫒

Anchovy Sauce

Ingredients
- fine bread crumbs
- 1 can anchovies in oil
- 2 cloves garlic, cut
- linguini
- 1 can puree
- salt and pepper to taste

Preparation

Lightly brown garlic in oil.

Add anchovy and cook until they "melt".

Add puree and seasonings.

Add water, if needed to be thinned.

Cook for about 3/4 hour.

Cook linguine al dente; drain.

Add sauce and toss.

Serve with bread crumbs which have been toasted in a frying pan with a little oil. Don't burn.

Sprinkle crumbs on top of pasta and enjoy.

Source: Foodista

Delicious, moist and savory! 🧀🥔🌽

Cheesy Potato Corn Scones

Ingredients
- 2/3 cup water
- 2/3 cup instant mashed potato flakes
- 1/4 cup cold unsalted butter, diced
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 cup shredded cheddar cheese (4 ounces)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- 1/2 cup milk

Preparation

Lightly grease a baking sheet; set aside. In a small saucepan, bring the water just to a simmer; remove from heat. Stir in potato flakes until moistened. Stir in butter until it's incorporated into potato flakes.

In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk. With a floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass. Pat the dough lightly to flatten it into a 9-inch circle on a prepared baking sheet.

Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).

Sprinkle edges with remaining cheese.

Bake in a preheated 400 degrees Fahrenheit oven for about 25 minutes or until lightly browned.

Gently pull or cut scones to separate.

Serve warm.

Source: Foodista

An incredible dish, perfect flavor combination! 🥦🐄

Broccoli Beef Stir-fry

Ingredients
- 1-2 tablespoon sunflower oil, 1-2
- 1/2 lb.beef stir-fry strips
- 1/2 lb. broccoli or broccolini
- 1-2 cloves garlic (chopped)
- 2 tablespoon oyster sauce
- a dash white pepper
- 1 tablespoon Shaoxing wine

Preparation

Marinate the beef with 1 tbsp of oyster sauce, white pepper and shaoxing wine for about 30 minutes.

Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate.

Add broccoli with a splash of water then cook until broccoli turns bright green.

Add the garlic and cook for 1 min more.

Pour in the rest of the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce.

Stir in the beef, along with any juices from the plate, then serve straight away.

Source: Foodista

Yummy, tasty and healthy! 🧈🥦🥜

Orecchiette With Brown Butter, Broccoli, Pine Nuts, And Basil

Ingredients
- 13 ounces broccoli florets with 1-inch stems (about 6 cups)
- 1 pound orecchiette
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup lightly packed fresh basil leaves, coarsely chopped
- 1/2 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- kosher salt and freshly ground black pepper
- extra virgin olive oil, for serving

Preparation

Bring a large pot of salted water to a boil over high heat.

Add the broccoli and cook for about 2 minutes, or just until bright green.

Using a mesh spoon or sieve, scoop the broccoli out of the water, draining it well, and transfer to a rimmed baking sheet. Set aside.

Return the water to a boil.

Add the orecchiette and cook, stirring often to ensure it doesn't stick together, for about 8 minutes, or until tender but still firm to the bite.

Scoop out and reserve 1/2 cup of the pasta cooking water.

Drain the orecchiette.

Meanwhile, heat a large heavy skillet over medium-high heat.

Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown.

Add the broccoli and cook, stirring often, for about 1 minute, or until hot.

Add the pasta to the broccoli mixture and stir gently to combine.

Stir in the basil, pine nuts, and lemon juice.

Season to taste with salt and pepper.

Stir in enough of the reserved cooking water to moisten the pasta as necessary.

Divide the pasta among four pasta bowls, drizzle with olive oil, and serve.

Source: Foodista

A rich dessert that is irresistibly delicious! 🧈🍫🌰🎂

Chocolate Nutella Walnut Cake

Ingredients
- 4 eggs
- 125 g sugar
- 125 g chopped walnuts
- 75 g Nutella
- 75 g dark chocolate
- 125 g butter
- 75 g flour
- 1/2 teaspoon baking powder
- pinch of salt

Preparation

Beat the eggs with the sugar.

Melt the butter, chocolate & nutella together.

Combine the chocolate mixture with the eggs & stir in the dry ingredients.

Butter and flour a springform pan.

Add mixture to pan.

Cook at 350 F / 185 C for 40 minutes or until a toothpick inserted into the center comes out clean.

Source: Foodista

Taste so good, a perfect little lunch! 🐖🐮🫑

Natchitoches Meat Pies

Ingredients
- 1 tablespoon vegetable oil
- 1 pound 80/20 ground beef
- 1 pound ground pork
- 1 bunch green onions, finely chopped
- 1 small bell pepper, finely chopped
- 1 large garlic clove, crushed
- 1/4 teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- 4 cups all-purpose flour, plus extra for preparing surface
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 cup shortening
- 2 eggs, beaten
- 1 cup milk

Preparation

Pour vegetable oil in a large frying pan set over medium high heat; brown meat in oil.

Add the onion and bell pepper; cook, stirring frequently until vegetables are soft, approximately 5 minutes; add garlic and sauté for 1 minute longer.

Add red pepper flakes and salt and pepper to taste. Set aside until ready to use.

Sift flour, salt and baking powder together into a large bowl or in the bowl of a food processor (this makes quick work of this step); process or cut in shortening by hand until it looks like cornmeal.

Stir the eggs and milk together before slowly stirring into the flour mixture; mix well to form a soft dough.

Divide the dough into 16 equal portions.

Dust a clean dry surface with flour.

Roll each dough portion into a ball.

Place each ball on the floured surface one at a time before rolling it into a circle about 6 8 in diameter.

Spoon approximately 2 heaping tablespoons of the meat mixture onto one side of the circle, leaving a 1 clean edge all around.

Brush edges with a little warm water.

Fold the circle over the meat mixture matching the edges, forming a semi-circle.

Fold the edges in half up towards the meat leaving a 1/2" edge.

Press the edge with the tines of a fork to crimp.

Repeat with the remaining meat and dough.

Heat deep fryer oil or pour enough oil into a medium size frying pan to come up to a 1 depth in the pan; heat over medium high heat.

When the oil is hot and shimmering, place 1-2 pies in the pan and fry to a golden brown on each, approximately 3 minutes or so.

Remove from the heat and drain on paper towels.

Serve hot or at room temperature.

Source: Foodista

An ultimate Filipino comfort food, rich in flavor and easy to make! 🍗🥣

Chicken Arrozcaldo

Ingredients
- 1 1/2 pounds chicken, cut into serving pieces (sprinkled with salt & 2 tablespoons olive oil)
- 6 cloves garlic, minced
- 1 medium onion, minced
- 2 thumb sized ginger, julienned
- 1 piece chicken cube
- 2 cups uncooked rice
- 8 cups water
- 3 tablespoons fish sauce
- 1 tablespoon safflower (kasubha)
- 5 stalks green onion, finely sliced for garnish
- 4 tablespoons fried garlic for garnish
- 4 pieces hard boiled eggs or a dozen hard boiled quail eggs, peeled
- salt and pepper to taste
- 2 pieces pcs lemon or 4- 6 calamansi (optional)

Preparation

In a large soup pot over medium heat, saute garlic in olive oil until light brown.

Add ginger and onion, and saute for a minute.

Add chicken cube and stir until it melts.

Add chicken and stir-fry until both sides turn light brown.

Add fish sauce and simmer for another minute.

Add rice and water.

Mix well.

Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.

Put the hard boiled eggs.

Add the safflower for additional color and aroma.

Stir in a small amount of sliced green onions.

Add salt and pepper if necessary.

If rice soup becomes too thick, add a little water to thin it a bit.

Garnish each bowl serving with sliced green onions and fried garlic just before serving.

Sprinkle a little lemon juice on the soup servings. (optional)

Source: Foodista

Super healthy and delicious! 🍫🧁

Raw Vegan Chocolate Ice Cream Cupcakes

Ingredients
- 2 frozen bananas
- blueberries
- 3 tbsp carob powder
- 10 dates, pitted
- ground cloves, sprinkled
- 1/3 cup raw hazelnuts, soaked for at least 2 hours

Preparation

Place the hazelnuts, carob powder and dates in the food processor.

Mix until you get a smooth and sticky paste.

Divide the mixture into three and put it into the cupcake forms.

Place the frozen bananas, sweetener and 3 tablespoons of carob powder in the food processor and pulse until the mixture is smooth.

Pour cream in the cupcakes form.

Sprinkle some ground cloves on top and maybe add some blueberries and that’s it!

Serve immediately if you like the filling's consistency or place in the freezer for 15-20 minutes then serve.

Source: Foodista

A delicious healthy side that is vegan and easy! 🥭🍅 🥗

Jicama And Mango Salad

Ingredients
- 1 medium jicama, peeled and sliced into matchsticks about 2-3 inches long
- 1/2 medium mango, peeled and thinly sliced
- 1 small carrot, peeled and thinly sliced
- 1/4 cup roughly chopped dry roasted peanuts
- 1/4 cup freshly squeezed lime juice
- 4 tablespoons fish sauce
- 1/4 teaspoon finely minced garlic
- 1 teaspoon brown sugar
- 1 tablespoon cold water
- 1/2 teaspoon sriracha hot chili sauce
- fresh mint leaves, thinly sliced

Preparation

Gently toss together jicama, carrots, mango and mint in a large bowl.

Whisk fish sauce, lime juice, garlic, brown sugar, water and hot chili sauce in a small bowl.

Taste and adjust to your liking.

Toss with prepared jicama blend until coated.

Leave to sit in the refrigerator for 5-10 minutes to allow flavors to meld.

Plate and sprinkle with peanuts and additional mint, if desired.

Source: Foodista