INGREDIENTS Base recipe 1/2 cup old fashioned rolled oats 1/2 cup unsweetened almond milk , plus more to thin if desired 1/4 cup plain fat-free greek yogurt 1 fair pinch fine sea salt or table salt 1 – 3 tsp honey or maple syrup , to taste Pumpkin 1/3 cup pumpkin 1/4 tsp cinnamon 1 pinch each nutmeg and cloves 1/8 tsp vanilla […]
INGREDIENTS 1 1/2 cups (350ml) milk, preferably 2% 1 cup (5 oz) all-purpose flour (scoop and level to measure) 2 tsp granulated sugar 1/4 tsp salt 3 Tbsp (1.5 oz) unsalted butter, melted 1/2 tsp vanilla extract 3 large eggs Butter for pan Powdered sugar , for dusting Desired fillings (optional) INSTRUCTIONS Add milk, flour, sugar, salt, butter, vanilla and […]
- 2 Tbsp olive oil
- 1 medium yellow onion , chopped (1 1/2 cups)
- 1 1/2 cups diced carrots (about 3 medium)
- 4 cloves garlic , minced (1 1/2 Tbsp)
- 1 (32 oz) carton vegetable broth
- 1/2 cup water
- 2 (14.5 oz) cans diced tomatoes
- 2 (8 oz) cans tomato sauce
- 1 medium zucchini (8 oz), ends trimmed, chopped
- 1 medium yellow squash (8 oz), ends trimmed, chopped
- 5 oz button mushrooms , sliced
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp each dried thyme and rosemary (crushed)
- 1 tsp sugar
- Salt and freshly ground black pepper
- 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)
- 3 cups packed spinach (3 oz), roughly chopped
- 3 Tbsp chopped fresh parsley (optional)
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
Heat olive oil in a large pot over medium-high heat. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste. Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 – 13 minutes.
Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds). Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving – it will melt quickly) and sprinkle with parsley if desired.
INGREDIENTS 2 Tbsp olive oil 1 1/2 cups diced yellow onion 1 cup diced carrots 1 cup diced celery 1 cup 1-inch cut fresh green beans 1 1/2 Tbsp minced garlic (4 cloves) 3 (14 oz) cans low-sodium chicken broth or vegetable broth, or more to thin as desired 2 (14.5 oz) cans diced tomatoes 2 Tbsp tomato paste 1 1/4 cups halved and sliced zucchini (1 small) […]
INGREDIENTS 10 oz. dry spaghetti 2 large eggs 1/4 cup heavy cream 1/2 cup slighlty packed finely shredded parmesan cheese, plus more for serving Salt and freshly ground black pepper 8 oz. bacon, diced 1 cup finely chopped yellow onion (1 small) 1 lb (3 cups) grape or cherry tomatoes, halved 1 Tbsp minced garlic (3 cloves) 6 oz. baby spinach, rinsed and drained 1/4 cup torn fresh basil leaves INSTRUCTIONS […]
- 1/4 c olive oil
- 1/4 c soy sauce
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tsp Dijon
- 1 tbsp garlic
- 1 tsp freshly ground black pepper
- 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
- 8 oz button or cremini mushrooms , halved (unless they’re really small, keep those whole)
- 2 – 3 bell peppers , cut into 1 1/4-inch pieces
- 1 large red onion diced into chunks (about 1 1/4-inch)
- 1 Tbsp olive oil , plus more for brushing grill grates
- Salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 10 wooden skewer sticks soaked in water for at least 30 minutes
For the marinade:
In a mixing bowl whisk together all marinade ingredients.
For the kebabs:
Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean). With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 – 3 slices so they don’t burn up). Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Let rest for a few minutes then serve warm.
Recipe source: Cooking Classy
INGREDIENTS Caramelized Onions 3 medium yellow onions , sliced (2 lbs) 2 Tbsp butter 1 Tbsp olive oil Salt and freshly ground pepper Cheddar Cheese Sauce 1 1/2 Tbsp butter 1 1/2 Tbsp flour 1/8 tsp garlic powder 3/4 cup milk , or more to thin if needed 5 oz . sharp cheddar cheese , shredded (1 1/4 cups) Salt and freshly ground […]
INGREDIENTS 19 oz cubed seedless watermelon (about 3 1/2 cups) 5 1/2 Tbsp granulated sugar , divided 1 Tbsp fresh lemon juice 1/2 cup canned coconut milk , well shaken 13 oz kiwi (about 6 medium) 1 Tbsp mini chocolate chips INSTRUCTIONS Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off […]
- 3 large eggs , whole
- 3 large eggs , whole
- 1 cup + 2 Tablespoon granulated sugar , separated
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (3-4 lemons)
- Kosher salt
- 1 cup heavy whipping cream
Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.
Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-15 minutes. (Once the mixture starts to thicken a tiny bit you may want to switch to a whisk to stir it).
Remove from heat and set aside for 15 minutes.
Place a piece of plastic wrap directly on the surface of the mixture and refrigerate for at least 1 hour or until completely chilled.
Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute.
Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
Place the cream in the same bowl the whites were in and beat on high speed until stiff peaks.
Carefully fold the whipped cream into the lemon mixture. Chill and serve cold with sweetened whipped cream.
INGREDIENTS For the bars: 3/4 cup unsalted butter (1 1/2 sticks), room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt For the Frosting: 8 Tablespoons butter (1 stick), room temperature 3 cups powdered sugar 1/4 teaspoon vanilla extract 3 Tablespoons milk Sprinkles, m&m’s and white chocolate chips , for topping INSTRUCTIONS Preheat oven to […]