#and then tuck it into the oven at 375 for about 10 minutes or until the sauce is thick | Explore Tumblr Posts and Blogs

classicsstudentsunion · 4 months

Text

Ancient Recipes: Apricot Dessert (Apicius, De re coquinaria)

Did you know when you Google Apicius, they call him a professional chef?

Given that he was the closest thing Ancient Rome had to Betty Crocker or Martha Stewart, we guess it makes sense. These apricots are a fantastic dessert from De re coquinaria (c. 5th cent. CE), arguably the best-known Ancient Roman cookbook. They likely would have been enjoyed at room temperature, but taste fantastic after being chilled. We make this at every rendition of our Ancient Food Day, and it's always a hit.

Latin: duracina primotica pusilla precoquiis purgas, enucleas, in frigidam mittis; in patina conponis; teres piper mentam siccam; suffundis liquids; adicies mel passum uinum et acetum; refundis in patina super precoquia, olei modicum mittis et lento igni ferueat, cum ferbuerit, amulo obligas, piper aspargis et inferes. (De re coquinaria, 4.177)

Translation (by John Liao): Wash firm, early or small apricots, pit them, and put them in the cold [water]. Arrange them in a pan. Crush pepper and dried mint, pour over liquamen and add honey, passum, wine and vinegar. Pour over the apricots in the pan. Add a little oil and heat on a low flame. Thicken [the sauce] with starch while it simmers. Sprinkle with pepper and serve.

Ingredients

10-12 apricots (pitted and halved if fresh, rehydrated in water overnight if dried)

1 ½-2 tbsp freshly cracked black pepper (plus extra for garnish)

1 tbsp dried mint flakes

1 tsp garum/liquamen (substitute fish sauce if you can't find/make it yourself)

3-4 heaping tbsp of honey

3/4 cup of red wine

3/4 cup of passum (also known as raisin wine. Substitutes can include cranberry juice (less sweet), grape juice (more sweet), or ice wine (if you don’t have to make this for a school event).

1 tsp of vinegar (2 tsp if you're not using passum/alcoholic passum substitute)

1 ½ tbsp of olive oil

½ tsp corn starch

3-4 tbsp cold water

Our Recipe

Soak halved, pitted fresh apricots in cold water for 15 minutes (skip if using rehydrated fruit)

In a wide pan (at least 3 inches deep), lightly toast the black pepper and mint at medium heat until fragrant.

Add the liquids: honey, passum, wine, vinegar, and liquamen. Bring to a simmer and stir until well incorporated, and the honey has dissolved. Continue simmering to cook off the alcohol. If the mixture begins to reduce too much, add water in small amounts.

Once the desired amount of alcohol has been cooked off, add the apricots. Continue simmering until apricots reach your desired texture (usually 8-12 mins).

Remove the apricots from the pan. Mix cornstarch with cold water into a slurry, and add to the remaining liquid. Stir and cook until thick, then pour over reserved apricots. Let cool.

Serve chilled or at room temperature, with fresh black pepper sprinkled on top.

Below, we served them with libum (Roman cheesecake) and statites (Ancient Greek spelt crepes).

Some more anachronistic ways to serve this can include using it as pie or tart filling, mixing it with Greek yogurt, or serving it with vanilla ice cream while it's still hot (sort of like a poached pear situation).

Some FAQs

Q. "How long do I actually boil the sauce?"

A. As long as you want, depending on how much alcohol you want in the dish (we serve these at school events, so we have to boil it to hell and back to get rid of all the alcohol).

Q. "The ancient recipe says to cook the apricots first, why do you make the sauce first?"

A. When we tried the apricot-first method, the apricots fell apart and turned the whole thing into a jam-like stew because of how long we had to cook the sauce. It tasted great but lacked the nice texture of the whole apricots.

Q. "Can I substitute ingredients 1-1?"

A. Generally, yes. For our passum substitute, we use cranberry juice for its tartness, but any of the three substitutes work. However, if you have the ability to make/buy garum and passum, definitely give it a try!

#the pie version slaps btw i made it for thanksgiving #you just put the apricots and sauce (with cornstarch slurry but no extra cooking) in a blind baked pie shell #and then tuck it into the oven at 375 for about 10 minutes or until the sauce is thick #ancientfoodday #tagamemnon #classics #apicius #ancient rome #classics recipes #cooking #ancient cooking #recipe #ancient history #history #roman history #tagitus

13 notes · View notes

morte-par-le-chocolat · 6 months

Text

Homemade Banana Cream Pie

Author: Sally

Prep Time: 4 hours (includes crust)

Cook Time: 30 minutes

Total Time: 8 hours (includes chilling)

Yield: 1 9-inch pie

Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps.

Ingredients

Crust

1 unbaked pie crust (what I used) or all butter pie crust*

optional egg wash: 1 large egg white beaten with 1 Tablespoon milk

Custard Filling

4 large egg yolks

1/4 cup (30g) cornstarch

2 cups (480ml) whole milk

1/2 cup (120ml) heavy cream

1/2 cup (100g) granulated sugar

1/8 teaspoon salt

2 teaspoons pure vanilla extract

2 Tablespoons (28g) unsalted butter, softened to room temperature

4 yellow bananas (not super ripe yet)

optional: sprinkle of ground cinnamon

Whipped Cream

1 cup (240ml) cold heavy cream

2 Tablespoons (15g) confectioners’ or granulated sugar

1/2 teaspoon pure vanilla extract

Instructions

At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie.

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review this how to crimp and flute pie crust page if you need extra help with this step.) If dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.

While the crust is chilling, preheat oven to 375°F (190°C).

Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)

Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.

Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.

Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.

Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

Pipe or spread the whipped cream on top. (I use Wilton 1M tip.) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.)

Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.

Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.

Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions.

Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10).

Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe.

#recipe courtesy of sallysbakingaddiction.com #banana cream pie #for dr twinkletits- merci #jean's recipe book

5 notes · View notes

askwhatsforlunch · 8 months

Text

Sage Balsamic Mushroom and Feta Quiche (Vegetarian)

After spending a day on the road, returning from our holiday, this rich and flavourful Sage Balsamic Vinegar Quiche, fragrant with herbs, makes a more-ish and deliciously comforting dinner to tuck into! Happy Sunday!

Ingredients (serves 4 to 6):

375 grams/13 ounces chilled Rosemary Pastry

2 tablespoons unsalted butter

1/2 tablespoon olive oil

1 Green Onion

200 grams/7 ounces cremini and button mushrooms

a dozen leaves fresh sage

1 1/2 tablespoon Modena Balsamic Vingar

a pinch of salt and freshly cracked black pepper

4 large eggs

1 1/2 cup crème fraîche or sour cream

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

4 small leaves fresh sage

100 grams/3.5 ounces Feta Cheese

Preheat oven to 200°C/395°F.

Roll Rosemary Pastry out thinly onto a lightly floured surface. Fit into a buttered 20cm/8″ tart tin, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Rosemary Pastry and fill with dried beans or rice. Blind bake the Rosemary Pastry crust at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges. Set aside.

Whilst the Pastry is blind-baking, melt butter with olive oil in a large, nonstick skillet, over medium-high heat.

Thinly slice Green Onion. Once the butter is just foaming, add white part of the Green Onion, and cook, a couple of minutes.

Slice cremini and button mushrooms into thick slices. Add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

In a medium bowl, whisk eggs together with crème fraîche. Whisk in salt and black pepper. Finely chop sage leaves, and whisk them into the batter, along with chopped green part of the Green Onion. Set aside.

Scatter Balsamic mushrooms onto the tart crust. Crumble Feta liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Sage Balsamic Vinegar Quiche warm, with dressed lettuce.

6 notes · View notes

bweeeeeeeee · 5 months

Note

HOW TO MAKE APPLE PIE FROM SCRATCH

1. Peel, core and slice the apples. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. Place the oven rack in the center position and preheat your oven to 400°F.

2. Remove the discs of pie crust from the fridge and let set at room temperature for 5-10 minutes. On a lightly floured surface, roll one of the discs into a 12" circle that is ⅛" thick. Place the crust into the bottom of the deep dish pie plate.

3. A pie crust being placed into a pie dish.

Spoon the apple pie filling into the crust, discarding any liquid at the bottom of the mixing bowl. Spread the apple slices evenly.

4. Apple slices in the bottom of the pie crust.

On a lightly floured surface, roll the second disc of pie dough into a 12" circle that is ⅛" thick. Place the crust over the apple pie filling.

5. Use a sharp knife to trim the excess dough from around the edge of the pie plate. Use your fingers to pull both the bottom and top pie crust up and slightly away from the edge of the pie dish. Fold the edge under itself and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in.

6. Place the pie dish onto a baking sheet and gently brush the surface of the dough with the egg wash and sprinkle sanding sugar on top. Use a sharp knife to cut vents in the crust.

7. In order to protect the edges of the pie from over-browning, use a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise. Wrap it around the edges of the pie plate and over the edges of the crust. This is referred to as a "pie shield".

8. A strip of foil around the edges of the pie keeps them from over-browning while baking.

Bake the pie at 400°F for 25 minutes. Remove the pie shield, lower the oven temperature to 375°F and bake an additional 30-35 minutes.

You'll know the apple pie is done when the crust is a lovely golden brown and the juice is bubbling up the sides of the pan.

TIP: use a pie shield during the first 25 minutes of baking instead the second half of baking to prevent burning yourself when placing the shield onto the pie dish. 🥧

Thank you for the recipe. I have no idea what you want me to do with it.

#after everything that happened today. i think its time to release this one into the wild #skillsposting

6 notes · View notes

nbula-rising · 1 year

Photo

MAPLE GLAZED BACON-WRAPPED MINI MEATLOAVES

35 MINUTES PREP TIME- 80 MINUTES TOTAL TIME- 8 SERVINGS

INGREDIENTS

No-Stick Cooking Spray 3 tablespoons Maple Syrup 1 teaspoon Spicy Brown Mustard 1 pound lean ground beef (93% lean) 1 pound ground pork 2/3 cup chopped yellow onion 1 cup fresh button mushrooms, chopped fine 1/3 cup all-purpose flour 2 eggs, beaten 2 tablespoons Tomato Paste 2/3 cup Tomato Sauce 3/4 teaspoon salt 1/2 teaspoon ground black pepper 8 slices bacon, cut in half

DIRECTIONS STEP ONE - Preheat oven to 375°F. Line baking sheet with aluminum foil. Spray with cooking spray; set aside. Combine maple syrup and mustard in small bowl; set aside. STEP TWO - Combine beef, pork, onion, mushrooms, flour, eggs, tomato paste, tomato sauce, salt and pepper in large bowl until blended. With hands, form mini meatloaves (about 2 inches wide) and place on baking sheet. STEP THREE - Wrap bacon around each meatloaf, tucking ends under sides. Brush bacon with syrup mixture. STEP FOUR - Bake 30 minutes. Turn on broiler and cook another 5 to 10 minutes to crisp bacon.

#recipe #main dish #beef #meat loaf

5 notes · View notes

culturecalypsosblog · 1 year

Text

Today’s recipes of Skyrim blog is…

Baked White River Salmon

🏞🐟🏞🐟🏞🐟🏞🐟🏞🐟🏞🐟🏞🐟🏞🐟🏞🐟

Salmon can be seen leaping up the current of the white river in great numbers, making them a popular ingredient for cooking. There are myriad ways to catch them-arrows and bolts work well, but a skillfully deployed destruction spell can yield a number of fish quickly, simply baking the fish with some herbs will result in a delicious meal, but nobles often prefer a baked into a pastry case.

BLOGGER NOTE: I used a pie crust & baked for around 50 minutes the last 10-12 at 400° I didn’t use a leek & I added cranberries & blackberries & a sprig of rosemary

Prep: 15

Cooking: 25-30 minutes

Makes: 4-6 servings

Pairs well with: Garlic bread & rice

Ingredients:

3 tablespoons butter

1 leek diced

1 to 2 medium carrots diced

1/4 cup heavy cream

1/2 teaspoon stormcloak seasoning (2 tsp. Dried dill, 1/2 teaspoon grains of paradise, 1 teaspoon mustard powder, 2 teaspoons fennel seeds) plus pepper to taste.

2 to 3 tablespoons grated Parmesan cheese,

one sheet puff pastry thawed

1 pound salmon fillet

one egg, beaten

Directions:

1. Begin by melting the butter in a medium saucepan over medium heat. Add the diced leek and carrots to the pan and cook for around 15 minutes until the leek is soft and the carrots are beginning to soften. Pour in the heavy cream then sprinkle in the 1/2 teaspoon of Stormcloak seasoning and pepper. Let the mixture simmer for a minute or two until the cream has cooled down a bit and has been partially absorbed. Remove from heat and stir in the cheese. Set aside to cool.

2. Preheat the oven to 375°F in line a baking sheet with parchment paper.

3. Lay the puff pastry dough on a lightly floured surface. Roll out the dough a bit until you have a rectangle that is large enough to wrap around the whole salmon fillet. Sprinkle the remaining Stormcloak seasoning over the middle of the dough, then place the salmon on top of the seasoning. Spread the vegetable mix evenly over the fish, then brush the edges of the dough with the beaten egg. Fold the long sides of the pastry over the fish and vegetables, overlapping the pastry in the middle, then press the egg wash-seam together. Brush the sides of the pastry with egg and tuck them over the top seam towards the middle as far as they will go, also pressing them down.

4. Gently flip the salmon into the prepared baking sheet so the seam is facing down. Lightly score of the top of the dough only partway through with a sharp knife, then brush with the remaining egg. Bake for about 25 to 30 minutes, until the top is a nice golden brown. Let cool for a few minutes before slicing and serving.

I hope you enjoy this blog more to follow,

Culture Calypso’s’s blog 🐟🏞

#my blogs #gaming #skyrim #cooking #elder scrolls #taverncore #Spotify

8 notes · View notes

gonefishing712 · 2 years

Photo

Ingredients

2 tbsp. vegetable oil

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 1/2 tsp. kosher salt, divided

3/4 lb. ground beef

1 (14.5-oz.) can black beans, rinsed and drained

1/2 c. water

4 tsp. chili powder

1 tbsp. ground cumin

1 tsp. dried oregano

1 1/2 c. shredded cheddar cheese

3 (8-oz.) cans crescent rolls

2 c. (or more) shredded lettuce

3/4 c. (or more) chopped tomatoes

1/4 c. (or more) sour cream

2 black olives, pitted

YIELDS: 8 serving(s) | PREP TIME: 15 mins | TOTAL TIME: 1 hr 15 mins

Directions

Step 1. In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 5 minutes more. Drain any excess fat.

Step 2. Stir in beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and warmed through, about 5 minutes. Remove from heat and let cool. Stir in cheese.

Step 3. Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.

Step 4. For the spider body, unroll 2 cans of crescent rolls and divide into triangles. Arrange triangles on one prepared sheet with all the points facing out and the shortest sides of the triangles overlapping to form an empty 6" circle in the center.

Step 5. Spoon cooled taco mixture over overlapping portion of rolls, creating a ring of filling. Fold pointed ends of rolls over filling and tuck under (some filling may peek out between strips; that’s okay).

Step 6. For the legs, separate remaining can of crescent rolls into triangles. Fold the tip of the triangle inward by 1", then roll triangles up from the longest side, creating a thin rod about 7" long. Arrange on second prepared sheet in the shape of a wide “V,” then repeat with remaining crescent rolls.

Step 7. Bake spider body on lower rack until golden brown and cooked through, 15 to 20 minutes. Bake spider legs on upper rack until golden brown, 10 to 12 minutes. Let cool slightly.

Step 8. Arrange spider body on a platter. Insert 4 legs on each side of the body between strips so they’re standing upright. Fill center of body with lettuce, tomatoes, and sour cream in stripes; stick olives in sour cream for the eyes. Serve with more sour cream, lettuce, and tomatoes alongside, if desired.

#task379

3 notes · View notes

silima · 2 years

Note

For the ask game what about onions? I was inspired by the red pepper ask

ooh! very big fan of onions. u can eat em raw like apples for a fun and exciting crunch. put em in just about anything cooked and they’re so delicious. caramelize them for the ultimate onion experience. for your enjoyment i have shared below my favorite onion recipe.

onion walnut tarte tatin

very easy and delicious. looks fancy but it’s not hard

ingredients

3 tbsp olive oil

4 or 5 small yellow onions, halved top to bottom

1+½ tbsp dark brown sugar

kosher salt

4 oz mushrooms, stemmed, rinsed, & chopped if large

½ cup walnut halves

8 oz defrosted packaged puff-pastry dough

6 oz blue cheese

instructions

Heat oil in an ovenproof skillet over medium heat. Place onions cut side down in pan. Reduce heat to medium-low; cook onions 20 minutes, until bottoms color slightly. Sprinkle on brown sugar; season onions lightly with salt. When sugar begins to melt, stuff mushrooms and walnuts into caps between onions. Cook 5 to 7 minutes. Remove from heat.

Preheat oven to 375°F. Unfold pastry dough and roll out between sheets of parchment to a 10-inch round.

Dot pan with pinches of cheese. Lay dough over pan and tuck in around edge of filling. Roast on middle rack of oven until evenly browned, 25 to 35 minutes. Set a serving plate over pastry, then carefully invert pan to transfer tart to plate. Filling should be nicely caramelized; if not, roast tart 5 minutes more on a foil-lined baking sheet.

Cut into wedges; serve warm. Makes 4-6 servings.

#ask #anon #reverse unpopular opinion game

5 notes · View notes

sfrecipes · 2 months

Text

Four Seasons Sheet Pan Pizza—Pizza Quattro Stagioni

The headnote says, "This pizza is a bit of a showstopper, maybe a bit of a show off too. It’s just so pretty to see a sheet pan full of four different pizza choices. If you’re like me, you’ll want a square of all four choices. If you’ve got picky eaters in your group, you could top one quadrant of the pizza with just plain cheese."

Serves 6

Olive oil cooking spray

2 tbsp (25 g) cornmeal

1½ cups (180 g) self-rising flour, plus more for working with the dough

1½ cups (375 g) plain Greek yogurt

1 (14-oz [400-g]) can petite diced tomatoes, drained

3 tbsp (75 g) tomato paste

3 tbsp (45 ml) olive oil, divided

1 tsp garlic powder

½ tsp crushed red pepper flakes, optional

1 tsp dried basil

½ tsp dried oregano

Pinch of sugar

Salt and pepper

3 cups (345 g) mozzarella cheese, shredded

4 oz (115 g) cremini or button mushrooms, thinly sliced

3 oz (90 g) prosciutto, thinly sliced

1 cup (170 g) marinated artichoke hearts, drained and thinly sliced

3 large Roma tomatoes, thinly sliced

10–12 small basil leaves

Preheat the oven to 425°F (220°C). Coat a sheet pan with cooking spray and the cornmeal.

For the dough, in a medium bowl, combine the flour and yogurt until a shaggy dough forms. Knead the dough in the bowl for a few turns, just until the dough forms a smooth ball. Turn out the dough onto the prepared baking sheet. Press the dough into the pan, sprinkling the top of the dough with a bit of flour as needed to prevent sticking, until the dough reaches the edges of the pan.

For the sauce, in a medium bowl, combine the diced tomatoes, tomato paste, 1 tablespoon (15 ml) olive oil, garlic powder, red pepper flakes, basil, oregano and sugar. Season to taste with salt and pepper. Spread the pizza with 1 cup (240 ml) of the sauce, leaving a 1-inch (2.5-cm) border all around. Spread the mozzarella cheese on the pizza.

For the assembly, in a small bowl toss the mushrooms with 1 tablespoon (15 ml) olive oil. Place the mushrooms on one-fourth of the pizza, creating a square area for each of the seasons. Place the prosciutto on one-fourth of the pizza, the artichokes on another one-fourth of the pizza and finally the tomatoes and basil on the remaining quadrant, tucking the basil underneath the sliced tomatoes. Drizzle the tomatoes and basil with the remaining 1 tablespoon (15 ml) of olive oil.

Bake the pizza for about 22 minutes, or until the cheese is melted and beginning to brown. Let the pizza cool for about 5 minutes before serving.

Recipes reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie. Page Street Publishing Co. 2019. Photo credit: Ken Goodman.

#2-ingredient miracle dough cookbook #baking

0 notes

bryonyashaw · 2 years

Text

𝗔𝗽𝗽𝗹𝗲 𝗕𝗿𝗼𝘄𝗻 𝗕𝗲𝘁𝘁𝘆 𝗥𝗲𝗰𝗶𝗽𝗲 🍏

Weirdly proud I discovered this little dessert! With the current economic situation I was sat wondering what is a budget friendly sweet dish that people could realistically make. I see loads of absolutely incredible bakes on instagram that are way beyond my skill set, kitchen appliances and budget and this dessert is so simple and you don't need many ingredients. I was sat looking at freshly picked apples and bread and asked my Nana is there such a thing as apple Bread and Butter pudding and she suggested the Apple Betty - off I went to Google to find a recipe and discovered various methods but there are various ways you can make it to your taste too!

You can tuck into this traditional American baked pudding, made with sweetened and spiced apples with buttered bread crumbs on top that was invented for when times are lean as you don't need many ingredients for this humble pudding.

Did you know? According to “The Oxford Companion to Food,” the dish gets its name from its creator — an African-American woman of the same name. The “Brown” in Brown Betty is said to denote her skin color, having mixed racial origins. Naming desserts after those who create them was a staple of colonial times.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 -

• 2 cups toasted breadcrumbs

• 40g unsalted butter, melted

• 3-4 Granny Smith apples, sliced

• 40ml (2 tbsp) lemon juice

• 3/4 cup brown sugar

• 1 tsp ground cinnamon (I used ginger)

𝙈𝙚𝙩𝙝𝙤𝙙 -

1. Peel the apples and slice them into 1/2-inch thick wedges.

2. You can tear the bread into very small pieces, make bread crumbs. I toasted the bread first before making into crumbs/chunks.

3. Use a 9-inch by 9-inch baking dish then add one-third of the breadcrumbs, one-third of the brown sugar, and one-half of the apple slices.

4. Repeat these layers once more, then finish with a third layer of breadcrumbs and brown sugar. Sprinkle a little bit of sugar over the top, cover with foil and bake in a 375-degree oven until the apples are tender, about 40 minutes.

5. Remove the foil and bake 5-10 more minutes to brown the top.

6. Serve with ice cream, whipped cream, custard for extra comfort feels. Enjoy!

#apple brown betty #apple betty #apple betty recipe #recipe #baking #baking from scratch #cooking #baking with apples #food blog #budgeting #budget friendly

1 note · View note

dritaax · 2 years

Text

Chicken pot pie recipe

CHICKEN POT PIE RECIPE SKIN

CHICKEN POT PIE RECIPE PLUS

CHICKEN POT PIE RECIPE FREE

Mary Berry's Complete Cookbook is published by DK, £30.00.

Bake in a preheated oven at 190☌/375☏/ gas mark 5 for 30 minutes or until the top is crisp and golden brown.

Cut out the lid, cover the dish and use any spare pastry to decorate the pie.

On a lightly floured work surface, roll out the pastry.

Place the filling into a 2 litre (3 ½ pint) pie dish.

Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.

Add the lemon juice and season with salt and pepper. Stir in the hot stock, whisking until it comes to a boil and thickens. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute.

Skim the fat from the cooking liquid, then bring 600ml (1 pint) of the liquid to a boil.

CHICKEN POT PIE RECIPE SKIN

Keeping the cooking liquid on one side, remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones.

Remove the vegetables from the liquid and set aside.

Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. 1 small onion, halved 2 teaspoons salt For the pie crust: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced.

Bring to a boil, cover, and simmer for 30 minutes.

Put the chicken, stock, onion, celery, and lemon zest into a large saucepan.

CHICKEN POT PIE RECIPE PLUS

1.6 oz plain (all-purpose) flour, plus extra for dusting.45 g plain (all-purpose) flour, plus extra for dusting.2 waxy potatoes, peeled and cut into quarters.To make an egg wash whisk together one egg and a tablespoon of milk.īrush the egg wash over the outside of the pie before baking to make it perfectly golden and ultra flaky. Just before putting it into the oven, there is a secret trick that will give you a super golden and flaky pie crust… Push in 1-inch segments using both thumbs along the edge to create a fluted effect.Ĭut slits in the top of the pie dough so steam can be released while baking. Tuck in the edges, squeezing the bottom to the top so the entire pot pie is sealed. Trim the excess crust with a sharp knife. Place one 11-inch pie crust on the bottom of a 9-inch pie plate or baking dish that has been sprayed with non-stick cooking spray.Īdd chicken along the bottom and pour in the vegetable mixture. You can also stir everything into the sauce and then pour it all in. 1/3 cup butter or margarine 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups Progresso chicken broth (from. Remove from heat and stir in salt, pepper, herbs, peas, and corn. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Stir it into vegetables until it is well combined. Line a 9-inch pie dish with the larger dough circle. With a sharp knife, make a few slits in the second (10 inch) dough circle. Add crushed garlic and continue sautéing for 1 minute. On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. Sauté celery, carrots, and onion in a large skillet or Dutch oven over medium heat for 7-8 minutes. Please see the recipe card below for more detailed ingredient amounts. The basic steps for making chicken pot pie are simple to follow. Making a Homemade Pie Crust is the way this recipe was originally made. However, if you want to go easier you can always use two store-bought crusts instead. If you want to save a little time you can substitute for a dried herbs blend. To Make Chicken Pot Pie, You Will Need: Pie crust You can make a crust from scratch, but I like using a refrigerated pie dough. A combination of rosemary, thyme, and tarragon give flavor to this recipe. Choose a gluten-free 1-to-1 flour blend or a regular all purpose flour. This is the key ingredient that helps to thicken up the creamy sauce.

CHICKEN POT PIE RECIPE FREE

A dairy-free almond or cashew milk was tested, but feel free to use regular milk. Both chicken broth or vegetable broth can be used in this recipe. You can also grab a bag of frozen carrots, peas, and corn and skip chopping up the carrots. Carrots, onion, celery, corn, and peas add plenty of nutrition. Shredded chicken can either be homemade like this Instant Pot chicken recipe, or buy a rotisserie chicken to save time. The simple ingredients you need to make this chicken pot pie recipe include:

#Chicken pot pie recipe

0 notes

onemorepintriddick · 2 years

Photo

Ham ‘n’ Cheese Spiders

Total Time | Prep: 30 min. Bake: 15 min. | Makes 5 sandwiches

Ingredients

1 cup chopped fully cooked ham

2 tablespoons finely chopped onion

2 tablespoons butter, softened

1-1/2 teaspoons prepared mustard

2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count), divided

1 tube (11 ounces) refrigerated breadsticks

5 slices American cheese

1 large egg yolk

1 teaspoon water

10 ripe olive slices (about 2 tablespoons)

1 tablespoon diced pimientos

1 teaspoon poppy seeds

Directions

Preheat oven to 375°. Using small pieces of foil, make forty 1/2-in. foil balls for shaping spider legs; coat lightly with cooking spray.

For filling, mix first 4 ingredients. On greased baking sheets, pat 5 biscuits into 3-1/2-in. circles. For legs, cut each of 10 breadsticks crosswise in half; cut each piece lengthwise in half. (Reserve remaining breadsticks for another use.) Attach 8 legs to each biscuit, twisting and pressing onto baking sheet to adhere. Tuck a foil ball under the center of each leg.

Spoon filling over biscuits. Fold cheese slices into quarters; place over top. Pat remaining biscuits into 4-in. circles; place over cheese, pressing edges to seal.

Whisk together egg yolk and water; brush over tops. Attach olives for eyes; fill centers with pimientos. Sprinkle with poppy seeds.

Bake until golden brown, 15-20 minutes. Serve warm.

#dayfour

0 notes

cooking-thru-shortstack · 2 years

Text

Strawberry Tart with Goat Cheese Filling -- 5 Stars

Vegetarian - yes

Vegan - no

Dairy free - no

Gluten free - no

So obviously this is amazing. Just read the title. It's decadence, it's delicious, it's divine.

No improvements or additions. Just make sure the crust is fairly thin -- no need to worry about anything leaking or turning soggy, as the layer of hard chocolate protects it.

Ingredients for the shell:

1 1/2 cups all-purpose flour, plus more for dusting

1/4 cup plus 2 tbsp confectioner's sugar

1/8 tsp salt

1/4 tsp baking powder

1 stick (8 tbsp) cold butter, cut into small pieces

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

Ingredients for the filling:

5 oz soft, mild goat cheese

1/4 cup plus 2 tbsp confectioner's sugar

1/2 tsp pure vanilla extract

8 oz créme fraîche

3 oz semisweet or bittersweet chocolate, chopped

1/4 cup strawberry preserves

4 cups strawberries, hulled and sliced (about 1 pound whole)

Make the tart shell: In a food processor, pulse the flour, confectioner's sugar, salt, and baking powder. Add the butter and pulse to combine until the butter is in small pea-size pieces. Combine the whole egg and egg yolk and, with the food processor running, slowly add the egg through the feed tube. Stop the machine just as the dough begins to come together. Transfer the dough to a flour-dusted surface and knead it once or twice to make sure it is well mixed. Wrap the dough in plastic, flatten it into a disk and refrigerate until firm, at least 1 hour.

Make the filling: Preheat the oven to 375 degrees. In a stand mixer with a paddle attachment, blend the goat cheese, confectioners' sugar and vanilla at medium speed until smooth. Add the créme fraîche and gently mix at low speed until just combined (do not mix this in a food processor as it will curdle). Transfer to a bowl and refrigerate until needed.

On a well-floured surface, roll the dough out to form a 12 inch circle. Press the dough into a 10-inch tart pan with a removable bottom and tuck the excess between the dough and the dart pan sides to reinforce the edges. Prick the dough all over with a fork and chill in the refrigerator for 15 minutes or until firm.

Line the tart shell with foil, fill with dry beans or pie weights and bake for 20 to 25 minutes until firm and dry. Remove the foil and continue to bake, uncovered, until golden brown, about 15 minutes more. Cool completely. (You can make the tart shell up to 2 days ahead.)

Melt the chocolate in a microwave oven in 20 second intervals, stirring in between, until it's melted and smooth. [I don't trust a microwave so instead I melted the chocolate in a double broiler.] Pour the chocolate into the cooled tart shell and smooth with a spatula. Chill in the refrigerator until the chocolate hardens.

In a small saucepan, heat the strawberry preserves and 1 tablespoon of water over medium heat until the preserves liquefy enough to create a glaze. Meanwhile, spread the goat cheese mixture over the layer of chocolate in the tart shell and top with the sliced strawberries. Brush the strawberries with glaze. Serve immediately or refrigerate for several hours before serving.

#strawberries #goat cheese #chocolate #tart #dessert #baking #vegetarian #short stack editions #susan spungen

0 notes

katelyn-marie323 · 3 years

Text

My Braided Honey Herb Bread Recipe:

This recipe is adapted from the Lil Luna white bread recipe 💕. Makes two loaves 🍞🍞

Ingredients:

2 1/4 cups of warm water

2 1/4 tsp of active dry yeast

1/4 cup honey (adjusted to personal taste)

1 tbsp salt

2 tbsp oil (I use olive oil)

5 1/2 to 6 1/2 cups of flour (I always use more than this to make the dough less sticky; plus a bit more for kneading)

3 1/2 tbsp minced garlic

4 tbsp fresh chopped chives

2 tbsp dried rosemary

4 tbsp fresh chopped parsley

Melted butter for topping

Grated parmesan (optional)

Method:

Proof the yeast in the warm water with a teaspoon of the honey let set until foamy

Once the yeast mixture is foamy, add it into a stand mixer's bowl with the rest of the honey, salt, oil, and 4 cups of the flour and combine with the paddle attachment.

Once combined, add the garlic, chives, rosemary and parsley.

With the mixer on low, add the rest of the flour by half a cup at a time until the dough is soft.

Sprinkle some flour on your counter and knead until the dough is smooth and not sticky (around 8 minutes or so).

Roll your dough into a ball and place the dough into a well oiled bowl rub some oil on top of the dough as well. Place a tea towel or plastic wrap onto the top of the dough and let rise in a warm place for one hour or until doubled in size.

Once risen, place more flour onto your counter, punch the dough down, and knead your dough again until it's not oily (only for a couple minutes). Divide your dough in half.

Roll your dough into a large rectangle (around 8 inches wide). Taking the short end of your rectangle, roll your dough up, and tuck the ends under themselves.

(If you don't want to braid your bread skip to step 11) Take your new loaf and make two slits into your dough longways, stopping about an inch from the end, like pictured below (This is not my image but I realized I needed something to explain what I mean lol...your dough will most likely be thicker than what is pictured, credit for the image goes to the website Roshni's Kitchen)

10. Braid the dough as you would hair and tuck the end under itself. 11. Oil two bread pans and place your finished dough into the pans and cover with tea towel or plastic wrap. Let rise for 1 hour. 12. Set your oven to 375 F or 190 C. Place the risen dough into the oven for 30 to 35 minutes. 13. Bake until golden brown and sounds hollow when tapped. 14. Brush with melted butter (Sprinkling with grated parmesan is also a great addition). 15. Let cool, slice, and enjoy!

#baking #homemade #homemaker #housewife #cooking #homemade bread #cottagecore #cottagecore recipes #recipes #tradwife #tradfem

155 notes · View notes

malefreak · 3 years

Text

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

course: APPETIZER, BREAKFAST, BRUNCH, SIDE DISH, SNACK

cuisine: FRENCH

servings: 15 CROISSANTS (APPROX.)

calories: 294 KCAL

Ingredients

4 cups all-purpose flour

1/3 cup granulated sugar

4 teaspoons active dry yeast*

2 1/4 teaspoons kosher salt

1 1/4 cups unsalted butter, cold (2 1/2 sticks)

1 cup milk (you may need slightly more or less)

egg wash (1 large egg beaten with a teaspoon or two of water)

US CUSTOMARY - METRIC

Instructions

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.

Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a stiff dough forms.

Wrap the dough tightly in plastic wrap and chill for 1 hour.

On a lightly floured surface, roll the dough into a long rectangle shape.

Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)

Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).

Cut the dough into long, skinny triangles (about 5-inches at the wide end).

Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.

Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).

Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

2 notes · View notes

lets-amal · 3 years

Text

How To Lose 10 Pounds In A Month

So you want to lose 10 pounds in a month. Fast weight loss isn’t always the best strategy, but we know that sometimes you have a deadline, such as a wedding or vacation, that inspires you to get after it.If you need guidance on the nutrition front, we’ve got you: This menu of quick, energy-packed dishes can help you lose weight-the healthy and happy way-in just one month. Simply choose from the meals and snacks below to customize your “lose 10 pounds in a month” diet plan for a total of 1,500 calories a day.

Click here to get my recommended weightloss method

Psst…coffee alone doesn’t count as a healthy breakfast. Instead, choose one of the satisfying and easy recipes below.Makes 4 small pancakes (2 servings).

1/4 cup steel-cut oats

1/3 cup skim milk

1/4 cup grated apple

1 egg, beaten

2 teaspoons wheat germ

1/8 teaspoon cinnamon

1/4 cup plus 2 tablespoons whole-grain pancake mix

2 teaspoons canola oil

1/3 cup Greek yogurt

1 teaspoon brown sugar

In a medium bowl, combine oats and skim milk and let stand 5 minutes. Add apple and egg.

In small bowl, mix together wheat germ, cinnamon, and pancake mix. Slowly add dry ingredients to oat mixture.

In a medium skillet, heat canola oil over medium heat. Add 1/4 of the batter and cook, flipping once, until pancake is lightly browned on both sides; Repeat. Serve with Greek yogurt mixed with brown sugar.

1 whole-wheat English muffin

1 slice lean uncured ham

1 egg, scrambled

1 tablespoon shredded American cheese

Salt and black pepper, to taste

Collapse

1/2 cup chopped melon

4 slices whole-grain bread, toasted

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/4 cup minced onion

4 cups baby spinach

8 eggs

1 cup skim milk

2 tablespoons Parmesan

Salt and pepper, to taste

Preheat oven to 450 degrees.

Mist the bottom of a small baking dish with nonstick cooking spray; place bread on bottom.

Mist a large skillet with nonstick spray; add mushrooms, pepper, and onion; saute 5 minutes. Add 4 cups baby spinach and saute 1 minute.

Beat eggs with milk and pour over bread. Top with sauteed vegetables and 2 tablespoons Parmesan; season with salt and black pepper.

Bake for 15 minutes or until egg is fully cooked. (Can refrigerate up to 24 hours before cooking, adding Parmesan just before baking.)

Click here to get Nutrition Guide, Meal Planner

1/4 cup oats

1/2 cup chopped pear

2 tablespoons ground flaxseeds

dash ground ginger

2 teaspoons honey

Bring 1/2 to 3/4 cup water to a boil; add oats and pear.

Reduce heat and cook oats according to package directions. Top with ground flaxseeds, ground ginger, and honey.

1/4 cup sweet potato, grated

1/4 cup red bliss potato, grated

1/4 cup zucchini, grated

1 egg white

1 tablespoon flour

salt, to taste

cayenne, to taste

nutmeg, to taste

1 teaspoon canola oil

Cook apple-chicken sausage according to package directions.

Mix sweet potato, Red Bliss potato, and zucchini together and pat with paper towel to absorb moisture.

Add 1 egg white and 1 tablespoon flour; season to taste with salt, cayenne, and nutmeg. Form into a patty and cook with 1 teaspoon canola oil over medium heat until browned on each side. Serve with 1/2 pink grapefruit.

Cook cellophane noodles or angel hair pasta. With 1 minute cooking time remaining, add red bell pepper, carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.

Add shrimp to pot; simmer 3 minutes, drain.

Whisk together peanut butter, rice vinegar, brown sugar, lime juice, sesame oil, red pepper flakes, and sea salt. Toss noodles, vegetables, and shrimp with sprouts, scallion, and cilantro. Drizzle with dressing.

Click here to get over 60 recipes for a happy body and mind

1 veggie burger .

1 tablespoon minced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

low-sodium chicken stock

1/4 cup brown rice

1/4 cup canned black beans, rinsed and drained

1/4 cup thawed frozen corn

1 tablespoon diced avocado

3 tablespoons salsa

Cook veggie burger according to package directions; cut into bite-size pieces and set aside.

Add onion, cumin, chili powder, and salt to low-sodium chicken stock and use it in place of water to cook brown rice according to package directions.

Mix cooked rice with black beans and frozen corn. Top with chopped veggie burger, diced avocado, and salsa.

Chunky Vegetable Salad with Lemon-Cumin Vinaigrette

Mix together chickpeas, kidney beans, carrot, jicama, apple, red bell pepper, celery, cucumber, and pumpkin seeds.

Whisk together lemon juice, olive oil, red wine vinegar, cumin, sugar, and salt; drizzle over salad. Serve with pineapple.

1/2 Red Delicious apple, cut into bite-size pieces

1 celery stalk, chopped

1 tablespoon raisins

5 walnuts, chopped

1/4 cup shredded carrot

1 ounce chicken breast, cooked

1 tablespoon poppy seed dressing

1 8-inch whole-grain wrap

1/4 cup mayonnaise

1 tablespoon cilantro

1 tablespoon chopped scallion

1 tablespoon chipotle chilies in adobo

1 tablespoon lime juice

1/2 tablespoon chipotle mayo

2 slices whole-grain bread

3 ounces smoked turkey

1 slice cheddar cheese

4 slices cucumber

1 cup shredded romaine lettuce

Blend together mayonnaise with cilantro, scallion, chipotle chilies in adobo, and lime juice.

Spread chipotle mayo on bread. Top 1 slice with turkey, cheddar cheese, cucumber, and romaine lettuce. Top with remaining bread slice.

Starbucks Tomato and Mozzarella Sandwich (350 calories)

Quiznos Chipotle Turkey Sammie (400 calories)

Chick-fil-A Chargrilled Chicken Sandwich and a large fruit cup (400 calories)

P.F. Chang’s Stir-Fried Buddha’s Feast (380 calories)

Choose one of these DIY dinners to end your day right.

Mix flour with salt and black pepper. Butterfly chicken breast and dredge both sides in flour mixture.

Heat canola oil in large skillet over medium heat; saute garlic clove and onion 1 minute.

Add mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add marsala wine.

Reduce heat and let wine reduce by half; half-and-half and reduce by half. Serve with roasted new potatoes and green beans mixed with butter and season with salt and black pepper to taste.

2 teaspoon olive oil

1 garlic clove, chopped

1/4 cup red wine

Salt and black pepper, to taste

1 4-ounce skirt steak

1 medium eggplant, peeled and cubed

1/3 cup minced onion

1/2 cup chopped tomato

1 tablespoon feta

1 tablespoon mint

1 tablespoon parsley

Preheat oven to 350 degrees.

Whisk together 1 teaspoon olive oil, garlic, red wine, and salt and black pepper to taste.

Pour mixture over steak; marinate 20 minutes.

Sprinkle eggplant with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side. Bake for 10 minutes.

Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add onion and cook 2 minutes. Add chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add feta, mint, and parsley.

Pasta with Ricotta-Stuffed Mustard Greens

4 medium mustard green (or Swiss chard) leaves

1/2 cup nonfat ricotta

1/4 cup corn

1/4 cup diced red bell pepper

black pepper, to taste

3/4 cup marinara sauce

1 cup cooked whole wheat pasta

Preheat oven to 350 degrees.

Cook mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.

Mix together ricotta with corn and red bell pepper; season to taste with black pepper.

Divide ricotta filling among the mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out. Place stuffed leaves in a small baking dish and top with marinara sauce.

Bake for 20 minutes. Serve over whole wheat pasta.

Preheat oven to 375 degrees.

Drizzle one tilapia with lime juice and season with cayenne and salt. Bake for 20 minutes.

To make the sauce: Mix together Greek yogurt, mayonnaise, juice of 1 lime, lime zest, Tabasco Chipotle Pepper Sauce, and a dash of salt.

Toast tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.

Mix together olive oil, 1 mustard, red wine vinegar, sugar, salt, and black pepper.

Toss 2 tablespoons dressing with cabbage-and-carrot slaw. Top with chicken, avocado, blue cheese, bacon, and tomatoes. Serve with whole-grain crackers.

Panera Bread Asian Sesame Salad with Chicken and a bowl of 10-Vegetable Soup (510 calories)

KFC Grilled Chicken Breast, mashed potatoes with gravy, green beans, and a large corn on the cob (490 calories)

Chili’s Guiltless Mango-Chile Chicken (490 calories)

Olive Garden Shrimp Scampi Dinner (510 calories)

Each snack of these craving-busting lose 10 pounds in a month diet plan snacks contain about 150 calories; eat two a day.

NuGo Foods Banana Walnut Flavor & Fiber bar and a sparkling water

1 cup applesauce with 2 graham cracker halves

Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk

1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps

2 tablespoons guacamole with 8 whole-wheat pita chips

3/4 ounce cheddar cheese and a small apple

1/2 cup cooked shelled edamame with 1 teaspoon olive oil and a sprinkle sea salt

1 ounce whole-grain pretzels with 2 tablespoons tzatziki

8 notes · View notes