Anna's Rolling Spoon

Wow every bite is surprise what's inside! Yummy dessert or side dish! 🥟🍓🍍🍠

Hungarian Plum Dumplings

Ingredients
- 1 kg mashed red skin potatoes
- 250g whole wheat flour
- 2 eggs
- 1 tbsp unrefined sunflower oil
- 25 plums, pitted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp rum extract
- 3-4 tbsp sucanat
- 2 tbsp unrefined sunflower oil
- 150g gluten-free bread crumbs

Preparation

Start by boiling the unpeeled potatoes in a pot of water.

After they are boiled, remove them from the water and let them cool for a couple of minutes, then peel them under cold water and mash them.

Put the mashed potatoes in a large bowl and add the beaten eggs, oil and flour.

Mix all ingredients together until you get a sticky and smooth dough.

Mix the cinnamon, vanilla, rum and dates sugar in a small bowl.

Add ½ teaspoon of this mixture into the middle of each plum.

Heat the oil in a small skillet.

Add the breadcrumbs and toast them for 5 minutes.

Remove from heat and put them on a large plate.

Divide the dough in two.

Roll the dough and cut it into dumpling-size portions.

Take each portion and form a small ball.

Flatten the ball and place the plum into the center, then remake the ball with the plum inside.

Tip: You must have flour on your hands all the time, so the dough won’t stick to your fingers.

Boil some water in a large pot.

Add a pinch of sea salt.

When the water has reached boiling point, place some dumplings inside.

Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit.

Let them boil for 5 minutes.

When ready, they will rise from the bottom of the pot.

Remove them from the water using a slotted spoon and roll them in the breadcrumbs.

Serve with honey or other healthy syrup on top.

Source: Foodista

Light, moist & full of lemon flavors, more slices double the delight! 🍋🍰😋

Easy Lemon Bundt Cake

Ingredients
- coconut
- 4 eggs
- 1 (3oz) package instant lemon pudding mix
- 1 (18oz) package lemon cake mix
- 1 cup lemon lime flavored carbonated soft drink
- 3 Tbsp milk
- 1¼ cups powdered sugar
- ¾ cup vegetable oil

Preparation

Heat oven to 325 degrees.

Lightly grease a 10" bundt cake pan. In a large bowl or mixer combine cake mix, pudding mix, oil, lemon lime soft drink, and eggs (one at a time).

Stir until mixed well.

Pour mixture into the bundt pan and bake for 40-45 minutes, or until a toothpick in the center comes out clean.

Allow to cool.

In a small bowl combine powdered sugar and milk, stirring well until fully mixed and a glaze is formed.

Lightly drizzle the glaze over the cake, rotating inside and out.

Top the cake with coconut shavings, and then drizzle over the icing.

Source: Pink When

A healthy blend of fresh fruity flavors all in one tasty sip! 🫐 🍌🍓🥤

Matcha Smoothie

Ingredients
- 1/2 banana
- 1 (6-ounce) vanilla low-fat greek yogurt
- 1 teaspoon matcha powder
- 1 1/2 tablespoons almond butter
- 1 date, pitted
- 1/2 cup almond milk
- 1 cup ice

Preparation

Add the banana, yogurt, matcha powder, almond butter, date, almond milk and ice to a blender.

Blend on high for 1 minute.

Serve immediately.

Source: Foodista

Meaty, hearty & a mouthful of deliciousness! 🍗🍡🥬

Asian Barbecue Chicken Lettuce Wraps

Ingredients
- 1 teaspoon black pepper
- 1 small bunch bok choy leaves
- 1 celery stalk, diced
- 1 teaspoon sriracha chili sauce (or hot sauce)
- 1 tablespoon fresh ginger, peeled and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon minced garlic
- 3 tablespoons hoisin sauce
- 1 small head of lettuce
- 1/2 medium red onion, diced
- 1 teaspoon salt
- 1 tablespoon sesame seed oil
- 1/4 cup soy sauce

Preparation

Saute chicken and the next seven ingredients in vegetable oil or other flavorless oil in a large skillet or wok for about 4 minutes.

Add the soy sauce and hoisin sauce and let simmer until chicken is fully cooked, about 8 minutes.

Remove pan from heat and stir in bok choy. Stir until the leaves wilt slightly in the mixture.

Serve in whole lettuce leaves, forming individual wraps.

Source: Foodista

Super flavorful veggie side dish that everyone will love! 🧅🌱🥘

Roasted Brussels Sprouts With Red Onions And Pancetta

Ingredients
- 1 1/2 pounds Brussels sprouts, cleaned and halved
- 8 slices pancetta
- 4 cloves garlic
- 4 olive oil
- 1 slice of bread

Preparation

In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons olive oil.

Empty the contents into an ovenproof dish and roast at 350F degrees for 40 minutes.

While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil.

When the olive oil is heated through, sauté a slice of bread until browned on both sides. Set aside.

When the Brussels sprouts have finished roasting.

In the same pan where the sauteed bread, add the onion and sauté for about 3 minutes. Do not let them get fully tender.

Add the pancetta and heat through for an additional minute.

Add the Brussels sprouts and heat through for an additional 3 minutes.

Remove from heat.

In a food processor, blend the bread and 1 - 2 cloves of garlic.

Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of olive oil.

Source: Foodista

Love it especially on hot days! 🍓🥤🧊

Homemade Strawberry Shake

Ingredients
- 10 large strawberries, washed and sliced
- 2½ cups vanilla ice cream
- 2 cups whole milk

Preparation

Add the strawberries, whole milk and vanilla ice cream to a blender, and blend until smooth.

Pour into cold glasses that have been kept in the freezer.

Return the shakes to the freezer for about 5 minutes, or until they are thick.

Top with whipped cream and sliced strawberries.

Source: Pink When

Warm, cozy, classic dessert! 🍎🍰🥧

Classic Apple Pie With Perfect Crust

Ingredients
- 2 tablespoons of butter
- 1 teaspoon tablespoon plus 1 cornstarch
- 1 egg, slightly beaten
- 2 cups of flour
- 6 Granny Smith Apples, peeled, cored, and sliced ¼ thick (approx. 8 cups)
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 cup light brown sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon of salt
- 3/4 cup of shortening
- ice cold water
- 1/4 cup white sugar
- 1 teaspoon white vinegar

Preparation

Before starting to assemble the ingredients, place a large glass of water into the freezer. Do not skip this step.

Apple Pie Filling:

In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Stir well and let it sit while making the crust.

Pie Crust:

Get a glass of water from the freezer.

Combine flour and salt in a medium sized bowl.

Cut in the shortening.

Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer.

Stir this into the flour mixture. Stir until a ball is formed.

Shape into 2 small discs and wrap, place in the fridge for 30 minutes.

Generously flour the surface and rolling pin.

Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter. If you find it sticking, add a touch more flour to the counter.

Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fourths and transfer to the pie plate.

Be sure to have at least a half inch of dough overhanging the edge of the plate.

Add the cornstarch to the apples and stir well to incorporate.

Pour the bowl of apples into the pastry lined pie plate.

Dot the surface with the butter.

Roll out the second disc of dough, making sure it is large enough to cover the top including the half in dough overhang around the edges.

Now tuck the top layer of crust under the bottom layer of crust going completely around the whole pie.

Crimp the edge of the crust with either your fingers or a fork, being sure to not break through the dough. Be sure it is sealed well.

With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar.

Bake at 375F degrees for 60 minutes.

Do allow to cool for at least an hour so the filling can set.

Source: Foodista

An excellent stuffing with this classical dish! 🍚🥓🍄

Wild Rice With Bacon, Mushrooms & Green Onions

Ingredients
- 2 boxes Uncle Ben's or Zataran's Wild Rice
- 1 package regular size fresh sliced Cremini or button mushrooms
- 1/2 stick butter
- 1 package small real bacon bits pieces
- 4 green onions, sliced

Preparation

In a large sauce pot, sauté mushrooms in butter until golden brown.

Add bacon and 1/2 of the green onions and sauté just 1 minute.

Add all of the water that the box mix calls for.

Combine wild rice mix into the water and follow box instructions.

When rice is done, stir in remaining green onions and serve immediately.

Source: Foodista

Bursting with spicy, tangy, sweet and zesty flavor! 🧀🫑 🌶️🥗

Feta-stuffed Mini Pepper Salad

Ingredients
- 5 oz. pkg of baby arugula
- 1 cucumber
- 1/2 c. extra virgin olive oil
- 1/3 lb. block-style feta cheese cut in to approximate 3/4-inch cubes
- 1 clove of garlic, smashed with the side of a chef's knife and rough chopped
- 1/4 cup chopped kalamata olives
- 1.5 tablespoon fresh squeezed lemon juice
- 1/4 c. loose packed fresh mint leaves, rough chopped
- 1/4 c. loose packed Italian parsley leaves, rough chopped
- pepper
- 1/2 tablespoon red wine vinegar
- salt
- 1 lb. snack peppers

Preparation

Prepare the vinaigrette: In a blender jar, combine mint, parsley, garlic, lemon juice, vinegar, and a generous pinch of salt.

With the blender running, slowly add in the olive oil.

Pour the vinaigrette into a small bowl and season to taste with salt & pepper.

Trim the tops from the peppers, place in a bowl and toss with about 1/2 c. of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside).

Stuff the peppers with the feta cheese, place in a 13 x 9-inch baking dish.

Cover in plastic wrap and refrigerate for a couple of hours.

Preheat the oven to 475 degrees f.

Bake until the peppers are tender and the skins are slightly blistered.

Let the peppers sit for at least 10 minutes before placing them on the salad.

In a large bowl, toss the arugula, cucumbers and kalamata olives with some of the mint vinaigrette.

Place a handful of salad on individual serving plates and top with the slightly cooled peppers.

Source: Foodista

Spicy, yummy side dish! 🍱🌶️🫑🥬

Kimchi/kimchee/gimchi (Korean Fermented Spicy Cabbage)

Ingredients
- 1 cup brown sugar, packed
- 3 Napa cabbages
- 4 cups coarse sea salt
- 1/2 cup fish sauce
- 12 garlic cloves
- 2 tbsp minced ginger
- 4 cups gochugaru (Korean red chili flakes)
- 3 green onions, cut into 2-inch pieces
- 2 cups radish (1/2 Korean radish), cut into matchstick pieces
- 3 tbsp sweet rice flour (simmered with 3 cups water)
- 1 yellow onion
- 4 tbsp saeujeot (salted shrimp)

Preparation

Remove discolored, bruised outer leaves of cabbage and rinse well under cold water.

Cut cabbage heads into desired pieces; smaller 2-inch pieces are recommended for easier access later. In 3 separate large bowls, prepare one cup of sea salt and water mixture for each bowl.

Sprinkle remaining 1 cup of sea salt onto the leaves of the cabbages before soaking them in the salt water. Cabbage should be partially submerged in the salt water.

Let sit for a minimum of 6 hours but 12 hours is preferred.

Once finished soaking, rinse the cabbage leaves thoroughly under cold water several times.

Remove water from the cabbage by giving them a squeeze, they should have a rubbery texture by now, to remove excess water.

Set in a colander or basket for at least 2 hours so the water will drain out thoroughly.

Meanwhile, prepare the red pepper mixture to be mixed with cabbage leaves.

Prepare 3 tbsp of the sweet rice flour with 3 cups of water into a small pot.

Bring to a boil and whisk until the mixture turns into a glue-like consistency.

Let cool and set aside.

In a food processor, puree onion, garlic, ginger and some water until smooth.

Pour gochugaru (chili flakes) in a large mixing bowl, add the garlic mixture puree, cooked rice glue, fish sauce, salted shrimp, sugar, and sesame seeds.

Mix well and add the sliced radish and green onions.

Lather each cabbage piece with red pepper mixture by rubbing them well (rubber gloves highly recommended).

Continue until all the cabbage leaves are covered in the red pepper mixture.

Pack them inside air-tight glass jars/containers.

Set out at room temperature for 2 days for fermentation to take place.

After that, place in the refrigerator and serve as needed.

The kimchi may be kept for 2 or 3 months in the refrigerator.

Source: Foodista

Packs a whole lot of nutrients and soo delicious! 🐟🍋🥝

Salmon On Kiwi & Lemon Puree

Ingredients
- 2 kiwis, peeled
- 1 tsp lemon and pepper seasoning (or fish seasoning)
- 4 lemon wedges
- lemon zest (garnish; optional)
- 1/2 cup lemonade
- 1 tablespoon - olive oil for sautéing shallots
- 4 (about 8 oz. each) sockeye salmon fillets
- 1 scallion, thin strips curled (garnish; optional)

Preparation

Season salmon fillets with seasoning of choice and let sit at room temperature for 10 minutes.

Heat a non-stick frying pan to medium-high with 2 tbsp olive oil.

Place salmon fillets (skin down) on a frying pan for about 7, 8 minutes.

Reduce heat to medium and flip salmon over, cook for about 6-7 minutes.

Cook until browned or original pink coloration has disappeared.

Generally we cook longer skin side down to prevent the fish from flaking or falling apart.

Meanwhile, prepare kiwi puree by adding kiwi pieces, lemonade, and lime juice into a food processor.

Pulse until finely pureed thoroughly into a runny consistency.

Add kiwi puree to the serving dish and top with salmon fillet.

Garnish with thin lemon strips/zest or curled scallion strips.

Source: Foodista

Excellent! Mellow but balanced flavor, colorful beautiful dish! 🌿🍋🍚

Asparagus Lemon Risotto

Ingredients
- 2 14.5 oz cans vegetable broth
- 2 1/2 cups water
- 1 tablespoon olive oil
- 1 cup minced onion
- 3 cloves garlic minced
- 1 1/2 cups uncooked arborio rice
- or other short-grain rice
- 1/2 cup dry white wine
- 1/4 teaspoon pepper
- 1 1/2 pounds asparagus cut (sliced into 1 inch pieces)
- 1/2 cup frozen peas
- 1/4 cup grated fresh parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice

Preparation

In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.

Heat oil in a large Dutch oven over medium heat.

Add onion; sauté 5 minutes or until tender.

Add garlic; sauté 30 seconds.

Add rice; cook for 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Mix in pepper.

Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes).

Add asparagus, and frozen peas, during the last 10 minutes of cooking.

Remove from heat; stir in cheese and remaining ingredients.

Source: Foodista

Great go-to recipes for a quick, healthy midweek meal! 🍝🫘🌿😋

Pasta With Chickpeas And Kale

Ingredients
- 1 dried hot pepper
- 2 cups cooked chickpeas, drained
- 1 tablespoon garlic, minced
- 1 pound kale or other greens, washed and trimmed
- 1 tablespoon olive oil
- 4 tablespoons parsley, minced
- salt and pepper to taste
- 1 pound ziti, elbow macaroni, twists or bowties

Preparation

Set a large pot of water to boil, and add salt.

Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside.

Boil the stems until they are nearly tender; then, add the greens.

Cook until kale is quite tender but still bright green.

Scoop it out with a slotted spoon, place in a bowl of ice water, and keep the pot boiling.

When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely.

Meanwhile, place olive oil in a large skillet.

Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.

Toss well, taste for seasoning, garnish with parsley and serve immediately.

Source: Foodista

Earthy and aromatic flavors made with minced or ground beef! 🥩🍛🥘

Minced Beef Curry

Ingredients
- 300 grams of mince beef
- 1 medium size onion chopped
- 2 smalls cardamom pods (slitted)
- 3 cloves garlic, crushed
- 1 inch thick ginger, crushed
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1/2 green chili (cook as a whole)
- some chopped coriander for garnish

Preparation

Mix garam masala, turmeric,coriander, cumin and chili powder with 2 tbsps of water. Set aside.

Fry the cumin seeds and the chopped onions with 3 tbsps full of oil on medium heat. Cook till the onions become golden brown.

Add the ginger garlic paste and spices to the onion mixture and fry till aromatic.

Then add the remaining ingredients into the mixture and let it simmer on low heat.

When the oil starts to separate, a layer of oil forms on top of the gravy, add about half a cup of water and season with salt and allow the curry to simmer for a further 10 minutes.

Finally, garnish with chopped coriander before serving.

Source: Foodista

Extra huge in fresh flavors, yummy! 🥑🐟🧆

Crispy-crowned Guacamole Fish Fillets

Ingredients
- 3 ripe avocados
- 2 bell peppers
- 6 cherry tomatoes
- 2 sprigs of cilantro
- 4 tilapia fish filets (about 650g)
- 2 cloves garlic
- 1/2 onion
- pepper
- salt
- tabasco sauce
- 60g tortilla chips

Preparation

Prepare the guacamole by dicing the onion, cutting the tomatoes, and crushing the garlic.

Mix these ingredients with the ripe avocado and spice with salt, pepper, cilantro, and tabasco.

Fry the fish for 5 minutes.

Crush the tortilla chips with your hands.

Cut the bell peppers in strips.

Place the fish on a plate, use a fork to distribute the guacamole on the fish and crown the fish with the crispy crushed tortilla chips.

Source: Spoonacular

Super easy and tasty one pot dinner! 🍗🥔🥘

Skillet Roasted Chicken & Potatoes

Ingredients
- 3 T. olive oil
- 2 t. minced fresh thyme
- 1 1/2 t. smoked paprika
- salt & pepper
- 1 whole chicken (4-5 lb.), cleaned and patted dry with paper towels
- 2 lb. Yukon Gold potatoes, peeled, ends trimmed flat and sliced into 1-inch slices

Preparation

Adjust oven rack to lower-middle position and preheat oven to 400 degrees F.

In a small bowl combine 2 T. olive oil, thyme, smoked paprika, 1 t. salt and 1/2 t. pepper.

Carefully run your fingers under the skin covering the chicken breast, separating the skin from the meat.

Rub the oil mixture all over the chicken, spooning some under the skin covering the breast.

Tie the legs together with butcher's twine and tuck the wings behind the back.

Toss the sliced potatoes with the remaining tablespoon of oil, 3/4 t. salt and 1/2 t. pepper.

Arrange the potatoes in a 12-inch nonstick, oven-safe skillet (see note above).

Place the skillet over medium heat and cook, without flipping or stirring until the potatoes are golden-brown on the bottoms, about 7-9 minutes.

Then place the prepared chicken, breast-side up on top of the potatoes.

Transfer the skillet to the oven and roast until a thermometer inserted in several places has reached 165 degrees (about 1-1 1/4 hours).

Transfer the chicken to a serving platter and cover loosely with foil, let rest for 20 minutes.

Meanwhile, cover the skillet with the potatoes, add back to the oven and roast for an additional 20 minutes, until the potatoes are very tender.

Carve the chicken and serve alongside the roasted potatoes.

Source: Foodista

This recipe is so simple and delicious, the best by far! 🍌🌰🍰

Banana Walnut Cake

Ingredients
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 mashed bananas
- 1 cup buttermilk or sour milk
- 2 eggs
- 1 1/2 cups flour
- 1 1/8 cups sugar
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
- 1/4 cup chopped walnuts

Preparation

Mix everything in the same bowl (using a whisk to make smooth).

Bake in a 9X13 inch pan (greased) at 350F degrees for approximately 35 minutes or until the top is brown and springs back when touched. This cake is quite sweet and doesn't need frosting.

Source: Foodista