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PASTA FAGIOLI WITH GREENS

Pasta Fagioli with Greens | The Foodie Physician This Pasta Fagioli with Greens is a comforting, stick-to-your-ribs soup that’s satisfying and full of flavor!

Psychologist: your food doesn't want to kill you, it's just your ideas.
The tomato of my breakfast:

The Warmest Cake Ever!

Wow! 😋

Good morning everybody!

This coffee is served with cotton candy. Cup steam rises and candy begins to pour sugar into coffee...

ZUCCHINI ROLLATINI
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Ingredients:
✅ 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices
✅ 1/2 teaspoon kosher salt
✅ Fresh black pepper, to taste
✅ 1 cup quick marinara sauce
✅ 1 large egg
✅ 2/3 cup part skim ricotta cheese
✅ 1/2 cup grated Pecorino Romano cheese, plus more for serving
✅ 1/4 cup chopped basil
✅ 1 garlic clove, minced
✅ 3/4 cup 3 oz shredded mozzarella

Directions:
✔ Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
✔ Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
✔ Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
✔ In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
✔ Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
✔ Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
✔ Bake 20 minutes, or until the cheese is hot and melted.
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Сhocolate rabbit is melted a little

CILANTRO CHICKEN MEATBALLS IN MANGO COCONUT SAUCE
Delicious cilantro chicken meatballs cooked in a flavorful mango coconut sauce. This incredible one pan meal is sweet, savory, and packed with protein and veggies for the perfect weeknight dinner!

Ingredients:
For the meatballs:
✅ 1 pound 93% lean ground chicken (or lean ground turkey)
✅ 1 egg
✅ ½ cup panko breadcrumbs (or if GF sub 2-3 tablespoons coconut flour)
✅ 1/3 cup finely diced cilantro
✅ 1/4 cup finely diced red onion
✅ 1 jalapeño, seeded and finely diced
✅ 3 cloves garlic, minced
✅ 1/2 tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
✅ ½ teaspoon ground cumin
✅ ½ teaspoon turmeric
✅ ¼ teaspoon cayenne pepper
✅ ½ teaspoon salt
✅ Freshly ground black pepper
✅ 1 tablespoon toasted sesame oil (can also use avocado oil or coconut oil)
For the coconut mango sauce:
✅ 1 (15 ounce) can light coconut milk
✅ 1 ½ cup diced mango (can use frozen, just make sure you thaw it first)
✅ 2 tablespoons gluten free soy sauce (or coconut aminos)

Add-ins:
✅ 1 red bell pepper, julienned
✅ 3/4 cup frozen peas

To garnish:
✅ Chopped honey roasted peanuts
✅ Diced green onion
✅ Fresh cilantro
✅ Hot sauce, if desired

Directions:
✔ First, make your mango coconut sauce. Add coconut milk, diced mango, and soy sauce to a blender and blend until smooth. Set aside.
✔ Next, form your meatballs. In a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
✔ Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them.
✔ Reduce the heat to medium-low and add your mango coconut sauce to the pan with the meatballs. Cover the pan, reduce heat to low, and simmer for 20 minutes.
✔ After 20 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered.
✔ Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro, and top with hot sauce if desired.

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CUBAN BLACK BEAN SOUP
A hearty and filling Cuban black bean soup that you can make on the stovetop or in the instant pot. Cuban black bean soup is vegan-friendly and is sure to be warm and comforting!

Ingredients:
SOFRITO:
✅ 3 tablespoons oil
✅ 1 medium onion, chopped
✅ 1 ½ green bell peppers, finely diced
✅ ½ red bell pepper, finely diced
✅ 1 cubanelle pepper or serrano pepper, finely chopped (remove ribs and seeds for less spice)
✅ 6-10 cloves garlic, minced ( we like it with 10!)
✅ 3 bay leaves
CUBAN BLACK BEAN SOUP:
✅ 1 pound (~2 cups) dried black beans, rinsed (soak if doing the stovetop version)
✅ 5-6 cups vegetable or chicken stock
✅ 2 teaspoons EACH: dried oregano AND ground cumin
✅ 2-3 tablespoons red wine vinegar (according to taste)
✅ 1 tablespoon brown sugar (or muscovado sugar)

Directions:
✔ Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.
✔ Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.
✔ Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.
✔ You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!

NOTES:
✔ It’s important to soak the beans overnight. If you decide to make this soup and don’t have presoaked beans, add the beans to a medium pot and cover with water. Bring the beans to a boil, cook for two minutes, turn off the heat and allow the beans to sit covered for 1 hour. Drain and use it as if you’d presoaked the beans!
✔ The soup does thicken as it sits and you may need more stock to thin leftovers

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CREAMY CHICKEN WILD RICE SOUP
A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It’s the perfect slow cooker meal for a chilly winter night! The best part is, you’ve probably got most of these ingredients at home already!

Ingredients:
✅ 1 cup uncooked wild rice blend (NOT parboiled)
✅ 1 pound boneless, skinless chicken breast
✅ 1 cup onions, chopped
✅ 3/4 cup celery, chopped
✅ 3/4 cup carrots, chopped
✅ 4-5 cloves garlic, minced
✅ 2 bay leaves
✅ 6 cups low sodium chicken broth
✅ 2 cups water (or additional chicken broth)
✅ 2 tablespoons salt-free seasoning blend
✅ 3 tablespoons butter
✅ 2 tablespoons olive oil (or substitute more butter)
✅ 1/2 cup all purpose flour
✅ 2 cups milk (see NOTES)
✅ salt and pepper to taste

Directions:
✔ Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
✔ When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
✔ Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.

NOTES:
✔ To make the soup richer and creamier, replace some or all of the milk with half and half.
✔ Keep in mind the soup will thicken as it sits. Left overs should be placed in a tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating.

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To set the mood :)
"The most fashionable tan of the upcoming summer 2020"

GARLIC BUTTER CHICKEN AND POTATOES SKILLET
This chicken recipe is pretty much the easiest and tastiest dinner for any weeknight! 30 minutes is all it takes to transform chicken and potatoes into a flavor-packed meal. Plus, it requires almost zero cleanup!

Ingredients
✅ 1 1/2 lb (650g) chicken breast, cut into strips
✅ 1 1/2 lb (650g) baby yellow potatoes, quartered
✅ 1 tablespoon olive oil
✅ 3 tablespoons butter, divided
✅ 5 garlic cloves, minced
✅ 1 teaspoon fresh thyme, chopped
✅ 1 teaspoon fresh rosemary, chopped
✅ 1 teaspoon fresh oregano, chopped
✅ Salt and fresh cracked pepper
✅ Crushed red chili pepper flakes, optional

The marinade
✅ 1/4 cup soy sauce (or coconut amino if you’re strictly paleo)
✅ 1 tablespoon olive oil
✅ 1 tablespoon hot sauce (we used Sriracha)
✅ Fresh cracked pepper

Directions:
✔ To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
✔ Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.
✔ In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
✔ Keep the same skillet over medium heat and add remaining 2 tablespoons butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken.
✔ Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
✔ Remove from heat and serve immediately your Garlic Butter Chicken Recipe with sauteed Potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the Chicken and Potatoes if you like.
Enjoy!

BACON LETTUCE TOMATO PASTA SALAD
This Bacon Lettuce Tomato Pasta Salad is made with fresh romaine lettuce, bacon, green onions, bowtie pasta, baby tomatoes and is tossed in a healthy ranch dressing.

Ingredients
For the Dressing:
✅ ¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories)
✅ ¼ cup sour cream
✅ 1 Tablespoon milk
✅ ½ teaspoon pepper
✅ 1/4 teaspoon salt
✅ ¼ teaspoon garlic powder
✅ ¼ teaspoon crushed red pepper — optional

For the Salad:
✅ 8 oz spiral pasta
✅ 3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce)
✅ 1 pint grape tomatoes — halved
✅ 1 ½ cup shredded cheddar cheese
✅ 1 ½ cup bacon bits or pieces (not artificially flavored — about 6 oz)

Directions:
✔ Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder and crushed red pepper (if using) until smooth and well-combined. Set aside.
✔ Prepare pasta according to package instructions. When finished cooking, drain well and transfer to a large salad bowl.
✔ Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing.
✔ Toss/stir very well, until ingredients are well-combined.
Enjoy!

Cake bouquet

SLOW COOKER VEGETABLE BEEF SOUP
Just put all the ingredients in the crock, set the time and temperature, and when you get home, you can enjoy a hearty, healthy meal.

Ingredients
✅ 1 pound beef stew meat, cut into 1-inch pieces
✅ 1 large red potato, cut into 1/2-inch pieces
✅ 1 package (1 pound) frozen mixed vegetables
✅ 6 cups beef broth
✅ 1 can (14 ounces) diced tomatoes
✅ 1 teaspoon dried basil
✅ 1 teaspoon salt
✅ 1/2 teaspoon black pepper

Directions:
✔ In slow cooker crock, combine all ingredients.
✔ Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 6 to 7 hours until meat is tender. Garnish with fresh basil, if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE
The best pineapple upside-down cake — so soft, moist, and really is the best! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an easy reader favorite you’re going to love.

Ingredients
✅ 1/2 cup unsalted butter
✅ 3/4 cup light brown sugar, packed
✅ one 20-ounce can pineapple slices
✅ about 12 maraschino cherries
✅ 1 cup all-purpose flour
✅ 3/4 cup granulated sugar
✅ 2 teaspoons baking powder
✅ pinch salt, optional and to taste
✅ 1 large egg
✅ 1/2 cup buttermilk (or powdered buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
✅ 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
✅ 3 tablespoons canola or vegetable oil
✅ 2 teaspoons vanilla extract

Directions:
✔ Preheat oven to 350F.
✔ In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
✔ Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it’s well-greased.
✔ Evenly sprinkle the brown sugar over the butter.
✔ Add 1 whole pineapple slice to the center of the pan.
✔ Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.
✔ Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that’s okay.
✔ Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
✔ Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
✔ In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
✔ In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
✔ Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
✔ Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.
✔ Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice.
✔ Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting.

SIRLOIN STEAK WITH GARLIC BUTTER
This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.

Ingredients:
✅ 1 1/4 pounds sirloin steak I like top sirloin
✅ salt and pepper to taste
✅ 1 tablespoon olive oil
✅ 4 tablespoons butter softened
✅ 1/2 teaspoon garlic minced
✅ 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Directions:
✔ Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
✔ Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
✔ Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
✔ While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
✔ Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

CHEESEBURGER PASTA CASSEROLE

Ingredients:
✅ 1 ½ lbs. ground beef (85% lean)
✅ 1 large onion, chopped
✅ 2 tsp. salt
✅ 2 tsp. black pepper
✅ 1, 14.5 oz. can diced tomatoes
✅ ½ cup Hellmann’s Classic Burger Sauce (plus more for garnish)
✅ 2, 8 oz. bars cheddar cheese, shredded (I like to use 2 different kinds of cheddar for more complex flavor – for example, one sharp and one mild)
✅ 1 lb. cavatappi pasta, cooked al dente (or your favorite pasta shape)
✅ 8 slices American cheese
✅ 35 frozen tater tots
✅ ¼ cup dill pickles, chopped
✅ ¼ cup sweet onion, chopped
✅ ¼ cup scallions, chopped
✅ About ¼ cup Hellmann’s Real Ketchup
✅ 1 cup iceberg lettuce, chopped
✅ 1 pint grape tomatoes, cut in half

Directions:
✔ Preheat oven to 425 degrees.
✔ In a large, oven proof skillet (about 13”) cook the hamburger and onions, over medium high heat, breaking the hamburger up with a spatula as it cooks. When the burger is mostly cooked through, season with the salt and pepper and add the diced tomatoes, burger sauce, and cheddar cheese. Continue to cook stirring until the cheese is all melted.
✔ Add the pasta to the pan and mix well. Turn off the heat. Rip the American cheese into pieces and spread randomly over the pasta mixture. Place the tater tots all over the top of the casserole and put in the oven to cook for 20 minutes.
✔ When done cooking, sprinkle the top of the casserole evenly with the pickles, onion, and scallions. Squeeze the ketchup in a stripy pattern over the top of the casserole and then do the same with the burger sauce.
✔ Serve in bowls with lettuce and tomatoes on side, so each dinner can add the amount they prefer.

Topic of the day

ITALIAN SKILLET CHICKEN WITH MUSHROOMS AND TOMATOES

Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with mushrooms and tomatoes.

Ingredients:
✅ 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
✅ 1 tbsp dried oregano, divided
✅ 1 tsp salt, divided
✅ 1 tsp black pepper, divided
✅ 1/2 cup all-purpose flour, more for later
✅ Private Reserve Extra Virgin Olive Oil (buy here)
✅ 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
✅ 14 oz grape tomatoes, halved
✅ 2 tbsp chopped fresh garlic
✅ 1/2 cup white wine
✅ 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
✅ 3/4 cup chicken broth
✅ Handful baby spinach (optional)

Directions:
✔ Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
✔ Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
✔ In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
✔ Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
✔ Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
✔ If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread.

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STRAWBERRY CAKE ROLL

Ingredients:
Cake
✅ 4 egg yolks
✅ 35 g granulated white sugar, for yolks
✅ 1 tsp vanilla extract
✅ 40 ml whole milk
✅ 40 ml vegetable oil
✅ 72 g cake flour, sifted
✅ 1/4 tsp salt
✅ 4 egg whites
✅ 56 g granulated white sugar, for egg whites
Filling
✅ 9 fresh strawberries, stems removed
✅ 180 ml heavy whipping cream
✅ 1/2 tbsp granulated white sugar, adjust to taste

Directions:
✔ Line the baking tray with parchment paper hanging out the sides.
✔ Separate egg whites from yolks into different bowls.
✔ Add sugar into the bowl of yolks and mix using a hand whisk. Add in vanilla, milk, and oil. Mix again. Then mix in sifted flour and salt until combined. Set aside.
✔ Using a mixer, beat egg white until foamy. Once the bubbles become small and tightened, gradually add sugar with the mixer running. Beat until stiff peak.
✔ Add 1/3 of the meringue into the yolk mixture. Mix with a whisk until combined.
✔ Pour the yolk mixture into the leftover meringue. Switching to a silicone spatula, quickly but gently fold the mixture to combine. Do not overmix.
✔ Pour the batter into prepared tray. Spread it evenly with a scraper. Then tap two times onto the counter to release little air bubbles.
✔ Bake in a preheated oven at 350F / 180C for about 20 minutes. Meanwhile, wash the strawberries and remove their stems. Wipe dry and set aside in the fridge.
✔ As soon as the cake comes out of the oven, remove it from the pan. Peel off the paper around the edges. Let it cool to room temperature.
✔ In a big bowl, beat heavy cream and sugar until stiff peak.
✔ Cover the cake with a parchment paper, then flip it over. Carefully peel off the bottom paper. Spread a thin layer of whipped cream, then line the strawberries horizontally.
✔ Spread the leftover whipped cream against the strawberries. Then roll the cake. Tuck as needed to tighten the rolling. Wrap it with the paper and store in the fridge for 30 minutes to an hour.
✔ Unwrap the cake. For a nice clean cut, dip the knife into hot water and wipe it dry. Then slice the cake. Repeat for every slice.

P.S:
This recipe is especially for Melva Fendley Leventhal , who left the first review of our page :)
Thank you very much!

BLACKBERRY TART WITH TOASTED ALMONDS
Blackberry tart topped with toasted almonds – this French style dessert is made completely from scratch, in a homemade tart crust.

Ingredients:
✅ tart shell 9 inch
✅ 5 cups fresh blackberries , not frozen
✅ 1 cup white sugar
✅ 1/2 cup all-purpose flour
✅ 2 tablespoons lemon juice, freshly squeezed
✅ 1 tablespoon lemon zest
✅ 1 tablespoon butter , cold, chopped thinly
✅ 2 tablespoons white sugar
✅ 1/2 cup slivered almonds toasted

Directions:
✔ Preheat oven to 400 Fahrenheit.
✔ Pre-bake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to the recipe here (how to make tart shell from scratch). Let the tart shell cool slightly.
✔ In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
✔ Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
✔ Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble.
✔ Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.

SIMPLE LAZY RECIPEE FOR MAKING OVEN STEWED CHICKEN WITH POTATOES AND MUSHROOMS IN OVEN POTS.

Ingredients:
✅ Potatoes - 900 gr.
✅ Onion - 3
✅ Chicken thigh fillet - 400 g.
✅ Champignon mushrooms - 300 g.
✅ Sour cream: 3-4 tablespoons
✅ Oil: 2 tablespoons
✅ Butter - 30-50 gr.
✅ Salt and ground pepper - as per taste
✅ Green onion - as per taste

Directions:
✔ Prepare all ingredients.
✔ Cut potatoes in cubes with width about 1-1.5 cm.
✔ Cut fillet in medium slices.
✔ Cut champignon mushrooms in 4 parts.
✔ Add mushroom, spices and salt into meat, mix and put aside for pickling.
✔ Cut onions into circles and fry on oil until ready. You can add butter if you want.
✔ Add potatoes into meat with mushrooms. Mix and add cooked onions. Mix it all. Put it into pots with addition of sour cream on top.
✔ Close pots and put them into cold oven for roasting with 220C for 60 minutes.
✔ When it's ready, you can sprinkle what's ready with green onion.
Bon appettit!

Cake "Spring 2020"

HEALTHY FETTUCCINE ALFREDO WITH SHRIMP & MUSHROOMS
Made with cauliflower sauce, this creamy pasta is a healthier version of a regular fettuccine alfredo.

Ingredients:
How to make cauliflower sauce:
✅ 1 cauliflower floret
✅ 1 tablespoon butter
✅ 2 shallots minced, or 2 tablespoons of minced onion
✅ 2 garlic cloves minced
✅ 1/4 cup heavy cream
✅ 1/2 cup Parmesan cheese shredded
✅ 1/2 teaspoon salt or more, to taste
✅ 1/4 teaspoon ground black pepper
✅ 1/4 teaspoon nutmeg
✅ 2 cups fresh peas (shelled) or use frozen
✅ 1 tablespoon butter
✅ 8 oz mushrooms sliced
✅ 1 lb fettuccine pasta
✅ fresh parsley for garnish, optional

Shrimp:
✅ 1 tablespoon olive oil
✅ 1 lb shrimp , peeled and deveined
✅ 1/4 teaspoon salt
✅ 1/4 teaspoon black pepper
✅ 1/4 teaspoon paprika
✅ 1/4 teaspoon oregano
✅ 1/4 teaspoon cumin
✅ 1/4 teaspoon chili powder

Directions:
How to make cauliflower sauce:
✔ Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces. Place it in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft. Remove from heat and drain cauliflower from water. Do reserve some cooking water.
✔ Melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add heavy cream and Parmesan cheese and bring to a boil. Cook just for a minute, stirring, until cheese melts. Remove from the heat.
✔ In a food processor, combine cauliflower from step 1 and creamy sauce from step 2. Process really well, until a very creamy sauce forms. Feel free to add more heavy cream or cooking water (using 1/4 measuring cup) from step 1 to thin the sauce if it is too thick. Transfer sauce into a large sauce pan and keep it warm on the stove top. Season with salt and pepper, and nutmeg, to taste.

Prepare pasta:
✔ Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain.
✔ Cook the peas in boiling water for about 5 minutes, or according to instructions if using frozen peas. You can also add peas to pasta during the last 5 minutes of cooking instead of cooking them separately.
✔ In a large, separate skillet melt 1 tablespoon of butter over medium heat and saute mushrooms until soft and browned. Season with salt and pepper.
✔ Combine the cauliflower sauce, cooked shelled peas, and pasta cooked al dente in the skillet with mushrooms. Toss to combine thoroughly – over medium heat. Stir the sauce constantly. Sprinkle with remaining Parmesan and garnish with parsley, if desired.

Cook shrimp:
✔ Mix salt, pepper, paprika, oregano, cumin, and chili powder in a medium size bowl. Add shrimp to the bowl with spices and mix and toss to coat shrimp with spices.
✔ Heat 1 tablespoon of olive oil in a large frying pan on high heat. Add shrimp, coated with spices, and cook about 3 minutes on each side, until shrimp becomes red in color on each side. Remove pan from heat.
✔Add cooked shrimp to fettuccine alfredo.

The most fashionable cocktail of this season.

INSTANT POT LEMON BUTTER SALMON
Instant Pot Lemon Butter Salmon is delicious, with a buttery lemon and garlic sauce. An easy Instant Pot recipe that can be done in 30 minutes. Pressure cooker salmon with lemon butter sauce is wonderful served with rice, or vegetables that you can cook at the same time!

Ingredients :
✅ 1 cup Water (for the pressure cooker) 2 cups for 8 qt pot
✅ 2 (5-6 oz) Salmon Filets (with skin)
✅ 1/4 tsp Salt
✅ 1 pinch Pepper
✅ 2 cloves Garlic (pressed or grated/minced)
✅ 1 Tbsp Fresh Chopped Dill (or 1 1/2 tsp dried)
✅ 4-6 Fresh Lemon Slices (thinly sliced)
✅ 2 Tbsp Butter (sliced into 4 pats)
✅ 2 Tbsp Water (or white wine)
✅ 2 Tbsp Fresh Lemon Juice

Directions:
✔ Pour 1 cup of water into the inner liner of the pressure cooker. Then set the trivet/rack inside.
✔ Place the salmon filets into the pan, skin side down.
✔ Sprinkle the filets with the salt, pepper, and the garlic.
✔ Place the dill on the salmon, followed by the lemon slices, then the butter pats on top.
✔ Add the water and lemon juice to the pan.
✔ Place the pan into the pressure cooker, onto the trivet.
✔ Close the lid and set the steam release k**b to the Sealing position.
✔ Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure.
✔ When the cook cycle has finished, immediately turn the steam release k**b to the Venting position to Quick Release the steam/pressure.
✔ When the pin in the lid drops back down, open the lid and carefully remove the pan.
✔ Serve immediately with some of the lemon butter sauce over the filets.