Healthy After School Snacks

I wanted to share some quick and easy snacks I used to prepare for my two sons, Rakesh and Mukesh, and their friends.

When the boys were young, I made sure to have tasty and healthy snacks readily available. They would often bring their friends, who loved coming to our house after school.  Our house was the place to be fed well with homecooked fresh food!  I would keep their snacks quick and easy to prepare. They also love helping me prepare snacks.

Some of their favorite snacks included celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese, crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit.

crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit

The boys loved when I added Indian touches to their snacks.  One of their favorites was fresh hot puris.  All their friends loved watching me fry puris and were amazed to see how they would puff up.

Puri (Puffed Flatbread)

They also enjoyed crispy aloo pakoras. They would devour these!  I could not keep up with how fast they ate them!

Crispy Aloo Pakoras

Here are some ideas you can find on my website for quick, easy and delicious snacks.  Now that we are spending a lot more time at home, try engaging with your kids and let them prepare their own snacks, such as: 

Rice Krispies Treats

Chocolate chip cookies

Chocolate Brownies

These are the few my grandkids really enjoy!

The post Healthy After School Snacks appeared first on Manjula’s Kitchen.

Pollo Fundido

All lovers of Mexican chimichangas and burritos will go crazy for this easy Pollo Fundido recipe consisting of shredded chicken filling inside a crispy flour tortilla, topped with melted fundido jalapeño cream cheese sauce. 

Serve Pollo Fundido with a side of Mexican Rice, Refried Beans, and Horchata or Tres Leches Cake for a killer authentic Mexican meal!

This Pollo Fundido burrito is a copycat of burritos (also called burros) found at local Mexican restaurants here in Arizona. I like to serve the jalapeño cream sauce over burritos or chimichangas, but you could serve it as a dipping sauce for taquitos, quesadillas, or even on tacos and nachos.

What is Pollo Fundido?

Directly translated, Pollo fundido means “melted chicken” and it’s a popular Mexican dish that consists of a chimichanga or burrito (baked or fried) filled with shredded chicken and a jalapeño cream cheese sauce melted on top. You could also serve fundido sauce directly over chicken, with a side of Mexican rice and beans.

How to make Pollo Fundido:

1. Prepare fundido sauce by adding sauce ingredients to food processor or blender and mix until smooth. Set aside (or make in advance and refrigerate).

2. Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.

Shredded chicken and spices in a bowl then topped on a flour tortilla.

3. Fold the sides of the tortilla in and roll up tightly like a burrito. Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium.

4. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.

5. Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese. Broil for 2-3 minutes until warm and melty.

Chicken chimichangas frying in a skillet with oil then lined on a baking sheet with fundido sauce and shredded cheese on top.

Serve garnished with green onion.

To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.

Make Ahead and Freezing Instructions:

To make ahead: The sauce can be made a week in advance, stored in the fridge. The chicken filling or the assembled burritos can be stored (before cooking) in the fridge for 2-3 days, depending on the freshness of ingredients. Remove from fridge and continue with the pan-frying or baking steps of the recipe.

To freeze: Assemble the burritos and before pan-frying or baking, place them in a freezer safe bag or container and freeze for 3-6 months. Thaw overnight in the refrigerator, then continue with the pan-frying or baking steps of the recipe. For best results in flavor and texture I don’t suggest freezing the sauce.

Don’t miss my other popular Mexican recipes, like:

Tostadas

Homemade Tamales

Chile Verde

Cheese Enchiladas

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

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Pollo Fundido

Pollo Fundido consists of shredded chicken filling inside a crispy flour tortilla, topped with melted fundido jalapeño cream cheese sauce. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 381kcal
Author Lauren Allen

Ingredients

  • 3 cups cooked shredded chicken
  • 3/4 cup salsa , of your favorite kind
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 ½ cups shredded cheese , divided
  • 6 burrito size flour tortillas
  • olive oil

Fundido Sauce:

  • 4 ounces cream cheese , softened
  • 1/2 cup sour cream
  • 2-3 Tablespoons canned diced jalapenos , to taste
  • 2 Tablespoons milk
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).
  • Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.
  • Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.
  • Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese.
  • Broil for 2-3 minutes until warm and melty. Serve garnished with green onion.
  • To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.

Notes

Make ahead Instructions: The sauce can be made a week in advance, stored in the fridge. The chicken filling or the assembled burritos can be stored in the fridge for 2-3 days, depending on the freshness of ingredients. 

Freezing Instructions: Assemble the burritos and before pan-frying or baking, place them in a freezer safe bag or container and freeze for 3-6 months. Thaw overnight in the refrigerator, then continue with the pan-frying or baking steps of the recipe. For best results in flavor and texture I don’t suggest freezing the sauce.

Nutrition

Calories: 381kcal | Carbohydrates: 20g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 886mg | Potassium: 392mg | Fiber: 1g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 3mg
HAVE YOU TRIED THIS RECIPE?! 

RATE and COMMENT below! I would love to hear your experience.

The post Pollo Fundido appeared first on Tastes Better From Scratch.

Honey Vanilla Cottage Cheese Fruit Dip

I don’t know if you’ve heard, but I’ve fallen in love with a new budget ingredient: cottage cheese. A lot of people are turned off by the texture of cottage cheese, but when you whip it up in a blender it becomes as smooth and creamy as yogurt, and is just as versatile! I made a savory Garlic Herb Cottage Cheese Dip a couple months ago, so I thought I’d also make a sweet version for dipping fruit. This rich, tangy, and sweet Honey Vanilla Cottage Cheese Fruit Dip is a deliciously sensible option for dessert.

Cottage Cheese Fruit Dip with Honey and Vanilla

Why Cottage Cheese?

Cottage cheese provides a similar creamy-tangy flavor and high protein content as Greek yogurt, but at a fraction of the price. The 24oz. tub of cottage cheese that I bought was only $1.59, compared to about $3.99 for Greek yogurt. Once the cottage cheese is puréed in a blender, the texture is thick and smooth, and like Greek yogurt, the flavor is versatile enough to pair with both sweet and savory ingredients.

What Type of Cottage Cheese is Best?

The brand and type of cottage cheese matters here. For the creamiest dip, avoid low-fat cottage cheese. I used Aldi’s “full fat” cottage cheese, which is only 4% milk fat, or slightly more than whole milk, and the dip was deliciously rich and creamy. I also tested this recipe with Breakstone’s low-fat cottage cheese (2% milk fat) and the result was a little on the chalky side. So make sure you’re using a cottage cheese that you enjoy the flavor of plain, and then it will surely taste good in the dip.

How to Use the Fruit Dip

Besides the obvious use to dip your fresh cut fruit, you can also use this fruit dip for other things! You can add it to your fruit smoothie, just like you’d add yogurt, for a creamy shot of protein. You can use it to make a parfait with fresh fruit and granola, or you can make some “fruit nachos” with cinnamon pita chips, finely diced fresh fruit, and a drizzle of this fruit dip. 

A fork dipping a piece of pineapple into the cottage cheese fruit dip, surrounded by fruit.

 
A hand dipping a fresh strawberry into the fruit dip on a fruit platter

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Honey Vanilla Cottage Cheese Fruit Dip

Cottage cheese is whipped up into a silky smooth texture, sweetened with honey, and flavored with vanilla in this deliciously sensible dessert fruit dip. 
Total Cost $0.94 recipe / $0.24 serving
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 about ¼ cup each
Calories 76.2kcal
Author Beth – Budget Bytes

Equipment

  • Blender
  • Measuring Cups Spoons

Ingredients

  • 1 cup cottage cheese (4% fat) $0.53
  • 2 Tbsp honey $0.25
  • ½ tsp vanilla $0.15
  • 1 tsp lemon juice (optional)* $0.01
  • 1 Tbsp water $0.00

Instructions

  • Add all the ingredients to a blender and purée until smooth.
  • Serve immediately with fresh cut fruit for dipping, or refrigerate until ready to eat.

Video

Notes

*Lemon juice is optional. With lemon juice the dip has a slightly tangier flavor, like cheesecake. 

Nutrition

Serving: 0.25cup | Calories: 76.2kcal | Carbohydrates: 11.33g | Protein: 5.5g | Fat: 1.2g | Sodium: 162.25mg | Fiber: 0.03g

A bowl of cottage cheese fruit dip in the middle of a fruit platter

How to Make Cottage Cheese Fruit Dip – Step by Step Photos

Cottage cheese, honey, vanilla, lemon juice, and water in the blender

Add 1 cup cottage cheese (4% fat), 2 Tbsp honey, ½ tsp vanilla, 1 tsp lemon juice, and 1 Tbsp water to a blender.

A spoon lifting the blended fruit dip from the blender

Purée the mixture until smooth and creamy. You may need to stop and stir a couple times to really get it going, but once it starts smoothing out, it should blend easily.

A piece of melon being dipped into the cottage cheese fruit dip with a fork

Serve with your favorite fresh fruit and enjoy!

The post Honey Vanilla Cottage Cheese Fruit Dip appeared first on Budget Bytes.

Pasta with Smashed Zucchini Cream

There is an incredible amount of zucchini coming out of our garden right now, and I’m focused on using it. This means ignoring recipes that call for small quantities of zucchini, turning my attention to making things that can put a real dent in the supply. Enter this simple, garlic-boosted pasta. It uses two pounds of zucchini, and is endlessly adaptable.

Pasta Choices

I used long, slender bucatini pasta this time around, but enjoy this recipe with a wide range of pasta shapes. It’s nice with whole wheat pasta, or even some of the alternative lentil noodles. It’s particularly good with textured, short pastas because the sauce and garlicky zucchini chunks get caught up in every bite.

Favorite adaptations

Once you have your smashed zucchini sauce and pasta as a foundation, you can take this in a lot of different directions. We’ve been finishing it off with lots of halved cherry tomatoes plus garlic bread crumbs in place of the sliced almonds. The flavor pop of sweet from the tomatoes alongs with the crunchy crisp of the breadcrumbs is great. Alternately, you can boost the whole situation nutritionally by stirring in a few handfuls of thinly sliced kale that you’ve massaged with a bit of olive oil and lemon juice. You can also make more Asian-inspired, brothy version by adding more water to the zucchini, add a dollop of favorite curry paste, and use rice noodles. Top with crispy, grilled or oven roasted mushrooms and a drizzle of toasted sesame oil. Or, simply add a few dollops of pesto to the smashed zucchini sauce to up the summer basil factor.

Other ways to use up zucchini

I like this super quick, sautéed zucchini – similar in spirit to today’s recipe, it is also extra garlicky, and you get those nice browned bits where the zucchini hits the pan. You see it pictured over noodles as well, but I often enjoy it over quinoa or farro. And, this one is an oldie (posted in 2010), but these quick pickled zucchini are always nice to have on hand.

Other favorite noodle recipes include: this incredible vegan ramen, my favorite pad thai, sriracha rainbow noodle salad, and black sesame otsu. Or browse this list of tasty noodle soups!

Continue reading Pasta with Smashed Zucchini Cream on 101 Cookbooks

The BEST Hummus I Have Ever Had!

This is the BEST hummus that is fresh, flavorful, smooth and creamy plus quick and easy to make. Add this hummus for your next dip!

Hummus is a savory spread that is fun to add flavor to! Another option for hummus is this lime chipotle hummus that is sweet and tangy.

The BEST Hummus

Truly! This is it! The best of the best! I can’t contain myself and just love every ounce of this hummus. Blend together and get a rich and creamy dip that is irroestiable. Easy to make and comes together quickly and easily. This hummus is all natural and with a nutty and earthy flavor with a hint of sweetness from the tahini and lemon. There will be rave reviews with this hummus!

Hummus is so simple to make and full of flavor with simple ingredients. It is light, fluffy but rich and creamy all in one bowl. Use it as a spread, dip or enjoy it by the spoonful. It is a light and healthy dip that will add so much to your day! Make it as a quick snack, light lunch or a fun dip to have at your next party. This hummus is just what you need on a long day!

What is Hummus?

Hummus is used as a dip, spread or even a quick and easy snack. The main ingredients in a hummus is chickpeas, tahini and olive oil. Add in lemon and garlic for extra flavoring. It is a popular dip in the Middle East, middle eastern and mediterranean areas. Now, it is a popular spread that is found in several grocery stores and now being made at home.

Homemade Hummus Ingredients:

These ingredients can be stored and even fresh with the lemon and garlic cloves. Hummus ingredients can be thrown together quickly and easily into one food processor to create the most delicious spread ever. It is that simple!

  • Olive Oil: Perfect for making the hummus rich and creamy with a olive taste.
  • Tahini: A jar of good quality of tahini is the best. It is rich and creamy with a tangy taste. It is a great paste to use when making homemade hummus.
  • Chickpeas: I used organic chickpeas that are also called garbanzo beans.
  • Lemon: Freshly squeezed and added in.
  • Garlic Cloves: This garlic is one of my favorite parts.
  • Water: Balance the thickness and creaminess with water. Add more or less depending on your preferred consistency.
  • Salt: A pinch of salt adds a savory taste.

Let’s Make Some Hummus:

  1. Blend Together: In a food processor combine olive oil and tahini and pulse until smooth. Add in chickpeas, lemon juice, garlic, water, and salt. Pulse until smooth.
  2. Serve: Pita, veggies or chips are great for dipping.

The Recipe Critic Pro Tip:

It is best to store your hummus in an airtight container for 5 to 7 days in the refrigerator.

Three photos showing the process of the food blender blending the hummus ingredients together.

Ways to Use the Best Spread:

Hummus can be used as a dip, spread or even just enjoyed alone by the spoonful. It is versatile and has so many options when using.

Try it on one or several of these ideas:

  • Bread: Toast up your favorite bread and spread it right on top and the hummus will melt perfectly on the top.
  • Burger/Sandwich: Perfect for adding additional flavoring, especially on this turkey burger buns
  • Wraps/Gyros
  • Salads: Add a dollop to most salads or add a but more water, oil and lemon juice to make a sweet and savory salad dressing.
  • Pasta: Crazy, I know, but when making pasta use it as your cheese base and stir into the hot noodles to melt right on top.
  • Potatoes: Use 1/4 cup of hummus when making mashed potatoes for a rich, creamy flavoring.
  • Eggs: When making deviled eggs, adding in some hummus makes it more creamy and flavorful.

Hummus Garnishes:

Make your hummus look even prettier with these tasty and flavorful garnishes. Either blend it in by stirring it together or adding it right on top for color and presentation. You will love the look, flavor and texture that it adds!

  • Olive Oil: Drizzle a little more olive oil over top.
  • Chickpeas: Add some chickpeas that are not blended for look and flavor.
  • Seeds: Sprinkle sesame seeds or a seeded spice blend to add texture.
  • Parsley:  Chop up fresh parsley and sprinkle over top.
  • Paprika: Add color as well as a hint of sweet, spice.
  • Red Pepper Flakes: This is a spicy garnish that tastes

Hummus in a white speckled bowl with chickpeas garnished over top.

More Delicious Dip Recipes:

  • Creamy Avocado Yogurt Dip 
  • Hot Spinach Artichoke Dip
  • Jalapeno Artichoke Dip
  • Chicken Alfredo Dip
  • Insanely Delicious Hot Crab Dip

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The BEST Hummus I Have Ever Had!

This is the BEST hummus that is fresh, flavorful, smooth and creamy plus quick and easy to make. Add this hummus for your next dip!
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle East
Keyword hummus, hummus recipes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 People
Calories 151kcal
Author Alyssa Rivers

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup tahini
  • 2 15 ounce cans chickpeas
  • Juice of half a lemon
  • 3 garlic cloves
  • 1/2 cup water
  • 1 teaspoon salt

Optional Garnish:

  • Chopped Parsley
  • Paprika
  • Red pepper flakes

Instructions

  • In a food processor combine olive oil and tahini and pulse until smooth. Add in chickpeas, lemon juice, garlic, water, and salt. Pulse until smooth.
  • Serve with pita, veggies or chips.

Nutrition

Calories: 151kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

 

 

Quick 45 Minute Cinnamon Rolls

Soft and fluffy cinnamon rolls are made completely from scratch and are ready in just 45 minutes! 

I shared my soft cinnamon rolls recipe a few years back and I’ve been getting so many comments and emails about them so I thought I’d share an even better recipe!

This 45-minute cinnamon roll recipe is my go-to recipe when making cinnamon rolls because it produces the softest fluffiest cinnamon rolls ever. Dare I say even better than Cinnabon! I honestly have not gone back to the old 2-hour method since because why wait 2-3 hours when they can be ready in just 45 minutes?!

The secret to getting the dough to rise is to pre-heat your oven to 200F for about 10 minutes, while you’re making the dough. Then roll out the dough and spread the cinnamon mixture on it, cut it, and place the rolls in a pan.

Cover with foil or plastic wrap and place in the pre-heat oven (that has been turned off!!) for 20 minutes. After 20 minutes the rolls will be soft and fluffy. At that point remove the foil or plastic wrap and turn on the oven to 375F and bake for 15 minutes.  As you can see below, the fluffiest cinnamon rolls <3

Top with some glaze, grab a cup of coffee, and enjoy!

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Quick 45 Minute Cinnamon Rolls

Soft and fluffy cinnamon rolls are made completely from scratch and are ready in just 45 minutes! 
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 9
Author Layla

Ingredients

  • 2 and 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast 1 packet = 2 and 1/4 teaspoons
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg
  • Filling:
  • 1/4 cup 1/2 stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar
  • Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

Instructions

  • To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

  • To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

  • Place the cinnamon buns in the oven to rise for 20 minutes (with the oven off). After 20 minutes, Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for an additional 15-20 minutes or until golden. Remove from oven and top with glaze.

  • To make glaze: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Video

Vegan Baked Mushroom Garlic Sage Risotto

 

When the weather turns gloriously cold and evenings are either spent dreaming of crackling fires or actually sitting by one, possibly sipping a nice red; I make an Oven-Baked Mushroom Risotto. Just like the ever-popular Baked Mushroom Curry on my blog, this Baked Mushroom Risotto will become your go-to recipe for weeknight dinners. It is a vegan and gluten-free, ridiculously easy, one-pan operation made incredibly delicious but a variety of seasonal mushrooms, lots of garlic and crispy sage.

 

Constructing A Perfect Vegan Risotto

I love a good risotto. It is a thoroughly satisfying dish. A traditional risotto would typically have copious amounts of cheese or some dairy in one form or another. And although that is fine occasionally, I like cooking risotto every other week and prefer a lighter and incredibly more flavourful vegan version. I love the fragrant and delicate quality a few strands of saffron adds to my risotto. I always make sure I have saffron at hand for that purpose. To mimic the incredibly umami and salty flavour of hard cheese like parmesan, I add grainy miso paste (I love the Merumiso brand!) and nutritional yeast.

 

Risottos are either acidic and rich with tomato and dry citrus wine base or creamy and softer on the palette like the one I am sharing today. Along with my vegetable stock, I love adding almond milk for that sweet creaminess without relying on dairy.

 

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Mushroom Garlic And Sage – The Flavour Trifecta

Have you ever tried the combination of caramelized mushroom, garlic and crispy sage? It is unbelievably delicious. The trick is to cook it exactly as I do in the recipe below, sautéing and caramelizing the mushroom and garlic and crisping the sage. All these little steps will take your baked mushroom risotto to flavour town.

 

I use dried porcini mushrooms for this recipe. They are incredibly more-ish and along with a mix of Swiss Browns and White Cup mushrooms make this a nutrition powerhouse as well. Packed with Vitamin D, Selenium and Folate, who knew a mushroom risotto could contribute to heart health, immune health, lower cholesterol and fight aging! In fact, did you know that mushrooms were the only vegan non-fortified dietary source of source Vitamin D?

 

Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisottoVegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto

 

Try my Baked Mushroom Risotto this week, I bet you are going to love this so much you’ll want to make it again next week. Who doesn’t love a quick whack-in-a-pan-and-bake dinner recipe that cooks itself and is also super healthy for you? Don’t forget to leave me your feedback in the comment below and share your risotto pictures with me on Instagram by tagging @cookrepublic.

 

 

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Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto

Vegan Baked Mushroom Garlic Sage Risotto


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6
  • Category: Dinner, Mains, Rice, Pantry
  • Cuisine: Vegetarian, vegan, Gluten-Free, Italian
  • Diet: Vegan
Print Recipe

Description

An easy, one-pan, oven-baked Mushroom Garlic Sage Risotto packed with umami flavour. A delicious vegan and gluten-free weeknight dinner option.


Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large leek, thinly sliced and chopped (white only)
  • 8 garlic cloves, minced
  • 20g dried porcini mushroom, roughly chopped
  • 10g sage leaves
  • few saffron strands
  • 200g Swiss Brown Mushrooms, sliced
  • 100g White Cup Mushrooms, sliced
  • 1 ½ cups (300g) arborio/risotto rice (dry)
  • 1/3cup (80ml) red wine
  • 1 cup (250ml) almond milk
  • 1 tablespoon miso paste
  • 3 cups (750ml) vegetable stock
  • 2 bay leaves
  • Sea salt flakes and pepper, to taste
  • Extra sage leaves, nutritional yeast, grated vegan cheese – to serve

Instructions

  1. Pre-heat oven to 190C (convection)/170C  (fan-forced).
  2. Heat 3 tablespoons of oil in a large shallow oven-safe sauté pan on medium heat. Add leek. Sauté for a few minutes until the leek starts to soften. Add garlic, porcini mushroom, sage leaves and saffron strands. Sauté, tossing constantly for a few minutes until mushroom and sage start to crisp up.
  3. Add brown and white mushroom along with 1 tablespoon of oil. Sauté on medium-high heat for a couple of minutes until mushrooms are glazed and starting to dry up.
  4. Add the risotto rice and toss to coat the rice evenly with the mushroom mix. Reduce heat to medium. Add wine to deglaze the pan. Toss and mix well.
  5. Add almond milk, miso paste, vegetable stock, bay leaves, salt and pepper to taste. Mix well. Cook on medium heat for 8-10 minutes, stirring occasionally until the liquid starts to slightly thicken up.
  6. Place uncovered pan in the preheated oven and cook for approximately 30-35 minutes until the top looks caramelized and edges are starting to crisp up.
  7. Remove from oven. Crisp some sage leaves in a little drizzle of oil in a small frying pan. Garnish the risotto with the crispy sage leaves, a sprinkling of nutritional yeast and a light grating of your favourite cheese. Enjoy hot!

Notes

If you are not fussed about this being vegan, replace one tablespoon of olive oil at the beginning with butter and add grated parmesan cheese to garnish at the end.

The post Vegan Baked Mushroom Garlic Sage Risotto appeared first on Cook Republic.

Caesar Salad

Long live the Caesar Salad! With a homemade Caesar Salad Dressing, this one will rival that of any great restaurant! Add chicken to make a meal, or serve it straight up the classic way.

For a lighter dressing option, try this mayo-free Caesar salad dressing – it’s incredible!

Caesar Salad

I’m going to call it – Caesar salad is a pain to make, calling for an inordinate amount of pots and pans to be dirtied in the name of just one salad.

  • Food processor for the dressing – and the mayo makes it all greasy which is a pain to clean (or hogs an enormous amount of dishwasher space)
  • Baking tray for the croutons
  • Skillet for the bacon
  • Cutting board
  • Giant bowl to toss the salad – you’ve really gotta toss with abundance when using creamy dressing, can’t do it in the serving bowl
  • Serving bowl

All that for ONE salad.

And yet, we do it. Because it’s worth it.

Caesar salad – WE LOVE YOU AND ALWAYS WILL!!! (And especially, your creamy dressing)

Caesar Salad Dressing in a bowl, ready to be served

Eating Caesar Salad

What goes in Caesar Salad

There’s all sorts of Caesar Salad variations around. But the classic Caesar Salad is made with:

  • cos lettuce (aka romaine) – or iceberg will do in a pinch!
  • crispy bacon
  • croutons – garlic croutons, at that!
  • Caesar Salad Dressing
  • parmesan cheese, for finishing

With the rich dressing, I find that even a “plain” Caesar salad is filling enough as it is to have as a meal. But a common addition, which you often find on the menu of bistros, is chicken and egg. Adds protein and makes it even more satisfying – so I’ve included these are optional in the recipe below!

Chicken Caesar Salad - Restaurant quality salad, it's all about the homemade dressing!

Homemade Caesar salad dressing recipe

If you’ve never tried homemade Caesar Salad Dressing before, you’re in for a real treat. It is absolutely sensational, and not even the poshest gourmet store can compare to a fresh homemade one.

The secret ingredient is anchovy. I know some people might scrunch up their faces at the thought of anchovy in a dressing, but seriously!  It is the secret ingredient that will turn a “pretty good” dressing into a restaurant quality one!

Oh and PS. If you’ve had and loved Caesar Salad when eating out, you ate anchovies. So stop the nose scrunching!!


What goes in Caesar Salad

Here’s what you need:

What goes in Caesar Salad Dressing

How to make Caesar Salad

And here’s how to make it. (I already forewarned you – LOTS of washing up. TOTALLY worth it!)

How to make Caesar Salad

Wondering if Caesar salad is healthy? Yes…and no!

Before we go any further – this might be a salad, but let me banish any misconception in your mind that Caesar salad is healthy. Fat in the dressing and the bacon.

But you know what? Calorie content aside, at least I’m getting lots of greens into my system, right??

Or put it this way – a giant bowl of Caesar Salad might have the same calories as a creamy pasta, but it’s got a whole lot more nutrition in it!

Caesar Salad in a bowl, ready to be eaten

LOW CAL Caesar Salad Dressing!!

Just in case you’re reading all this but dreading the calorie count you’ll see when you scroll down to the recipe – DON’T WORRY! Here’s a (much) lower calorie Yogurt Caesar Salad Dressing.

All the flavour, but made with a yogurt base instead of mayonnaise so it won’t have that same rich mouthfeel. But still creamy, same depth of flavour – and a whole lot healthier!

Close up of jar with Healthy Caesar salad Dressing (no mayo yoghurt dressing)

Can you even tell that this is the low fat version of Caesar salad dressing?? NOPE!

Spoon drizzling Healthy Caesar salad Yogurt Dressing on salad

And after all of that, all those pots and pans you’ve dirtied – you get to munch your way through one of the greatest salads ever invented.

That fresh crisp lettuce. The crunchy garlic croutons. The salty pops of bacon. And that creamy homemade Caesar Salad Dressing

Caesar Salad might take time to make, but it is worth every single second. Really, truly, cross my heart. – Nagi x


Watch how to make it

Caesar Salad in a white bowl, ready to be served

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Caesar Salad – with homemade Caesar Salad Dressing

Recipe video above. This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing – every self respecting restaurant uses it, so if you’ve had Caesar Salad out and loved it, you’ve eaten anchovies!

Makes more Dressing than you need, but hard to make less (unless you have a small food processor) and also good to have more rather than less because people LOVE the dressing! I usually use around 2/3. Keep leftovers 3 days – use for dressing or dunking veg.

Add chicken to make a meal, or serve it straight up the classic way.

Course Dinner, Salad
Cuisine South Western
Keyword Caesar Salad, Caesar salad dressing, chicken caesar salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 – 6 as a side (2 – 3 as meal with chicken)
Calories 396kcal
Author Nagi | RecipeTin Eats

Ingredients

Dressing

  • 1 cup mayonnaise (Hellman’s or S&W Whole Egg) (Note 1)
  • 1/2 tsp garlic , finely minced (use garlic press, if you can)
  • 2 anchovy fillets or 3/4 tsp Anchovy paste (Note 2)
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup freshly grated parmesan cheese , or 1/3 cup store bought grated parmesan cheese (Note 3)
  • 3 – 4 tbsp milk (to adjust consistency)
  • 1/4 tsp salt
  • 1/4 tsp Black pepper

Garlic Croutons

  • 2 – 3 slices white bread , 2/3″ / 1.5cm thick (Note 4)
  • 1 garlic , cut in half
  • 1 tbsp olive oil
  • 1/4 tsp salt

Salad

  • 150g / 5oz streaky bacon , cooked and chopped
  • 10 cups cos / romaine lettuce , chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5)
  • Freshly grated parmesan , for garnish

Optional Extras – Chicken & Egg

  • 2 – 4 eggs , cooked to your taste, peeled and halved
  • 500g / 1lb chicken breast fillets (2 pieces)
  • 1/2 tsp EACH salt and pepper
  • 1 tbsp olive oil

Instructions

Dressing

  • Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.
  • Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)
  • Set aside for 20 minutes+ to allow flavours to develop.

Bacon

  • Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.

Garlic Croutons

  • Preheat oven to 180°C/350°F.
  • Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,
  • Rub both sides of each piece of bread with the cut side of the garlic (Note 7).
  • Remove crust from bread (optional) and cut into cubes – around 1.5 cups. Drizzle with 1 – 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 – 15 min.

Assemble

  • Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.
  • Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!

OPTIONAL EXTRAS – Chicken & Egg

  • Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)
  • Chicken: Either pound the chicken to about 1.2cm/ 1/2″ even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.

Notes

1. Mayonnaise – the better the mayo, the better than dressing. I like Hellman’s Real Mayonnaise and S&W Whole Egg Mayonnaise – these are creamier and have a smoother, richer flavour than others that can be too vinegary or too sweet.

2. Anchovy fillets are key to achieve a true restaurant quality flavour. You can’t taste it, but it’s the seasoning for the sauce so if you skip it, you’ll need to add more salt. Use the dark brown anchovy fillets in oil that come in a jar or can in the canned fish aisle of supermarkets, not the white anchovy fillets that are brined in vinegar, not oil, that are typically sold at delis, not prepackaged (served on antipasto platters).

Substitutes:

  • Best / just as good – 3/4 tsp anchovy paste
  • Next best – 1 tsp of fish sauce (yes really
  • OK – extra 1/4 cup parmesan plus pinch of salt

3. Parmesan – Store bought pre-grated parmesan is denser than freshly grated which is why you don’t need as much. It won’t whizz up as smoothly either, but personally it doesn’t bother me.

4. Croutons – you want enough bread to make 1.5 cups croutons (on the generous side, but no one wants to run out!). Use plain, normal sandwich bread or make your own – use this dead easy Artisan Bread or if you’re out of yeast, this No Yeast Sandwich Bread.

5. Lettuce – iceberg is also great.  Make sure you wash lettuce well in advance to let it dry properly. Dressing won’t coat wet lettuce so make sure it’s dried! I usually chop, wash then dry using a spinner.

Chop into whatever size suits you for eating. I use small cos lettuce and just chop 2 cm / 2/3″ strips. For large ones, peel leaves off, stack and chop.

6. Dressing – Don’t thin the dressing too much, otherwise it won’t cling to the lettuce. You can whizz it up in a blender or use a stick blender too!

7. Croutons – The purpose of this step is to add garlic flavour to the croutons. I prefer not to toss the croutons in minced garlic because the garlic burns before the croutons turn golden.

8. Storage – After tossing in Dressing, salad is good for around 20 minutes (longer than   the usual leafy salads), then after that the lettuce starts getting soft. Best to dress just before serving – if taking somewhere, take all components separately.

Dressing will keep 3 to 4 days – seems to get better with time!

8. Nutrition per serving assuming 5 servings as a side dish (no egg or chicken) with 2/3 of the Dressing used (which I think is enough, but because Caesar Salad Dressing is so good, I always like to make a bit more just in case). 

Nutrition

Serving: 440g | Calories: 396kcal | Carbohydrates: 10g | Protein: 12g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 970mg | Potassium: 363mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8268IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg

Originally published May 2016. Brand new video added, process steps and new photos – as well as an update on Life of Dozer!


Life of Dozer

Dozer munching on his greens…

Dozer green toy

And from the original time I published this recipe:

No photobombing by Dozer today because a) he didn’t realise there was chicken and bacon in the salad; and b) he was having a good snooze after a rather active session at Bayview….

The post Caesar Salad appeared first on RecipeTin Eats.

Creamy Yema Cake

GAAAHHHD! When will this Summer heat end?! Let’s admit it mommies, even if we just took a bath, paglabas ng banyo — hulas at pawis na agad tayo.  It’s really super hot these days and because of that I almost don’t want to stay in the kitchen and cook. But, everyone’s at home — eating, snacking, and dessert-ing!

As a mom, we always make sure our chikitings and their daddy have merienda and dessert ready. So even if the kitchen is scorching hot, I made this CREAMY YEMA CAKE.

Ssshhh, don’t tell anyone but I cheated a little when I made this. I just bought our favorite chiffon loaf (a.k.a. taisan loaf) so that I won’t have to bake and just cook the super duper easy Yema Frosting. I saved work, time, effort and avoided that annoying kitchen heat.

Guess what? the kids loved it! Winner sa kids ang lasa ng cake dahil mas pina-creamy ang frosting! They even helped put the frosting on the “cake”.

Additional YEMA FROSTING

And we have lots of “extra” Yema Frosting too!

So we put some on our slices! Sarap with coffee!

Try nyo to at home ha! I promise you won’t regret making this.

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
Vanilla Sponge Cake
  • 3 pcs eggs, separated
  • ⅓ cup sugar
  • 3 tbsp fresh milk
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • ¾ tsp baking powder
  • 2 tbsp sugar
  • 1 tsp butter
Yema Frosting
  • 1 pack 125ml Nestle All Purpose Cream
  • 2 pcs egg yolks
  • ½ tbsp cornstarch
  • ¼ cup evaporated milk
  • ½ cup condensed milk
  • ½ tsp vanilla extract
  • 2 tbsp butter
  • 3 tbsp grated cheese

Directions
  1. Whip egg yolk and ⅓ cup sugar until light. Gradually add fresh milk and vanilla extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)
  2. Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.
  3. For the yema frosting, combine Nestle All Purpose Cream, egg yolks, cornstarch, evaporated milk, condensed milk and vanilla extract. Mix well and bring to a gentle simmer.
  4. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Creamy Yema Cake appeared first on The Peach Kitchen.

Pesto Pasta Salad

This easy Pesto Pasta Salad requires 6 simple ingredients and just a few minutes to prepare, made with pesto, tomatoes, mozzarella and any bite-size noodles. 

Pasta salads can be served as a main dish with a side of grilled corn on the cob and fresh fruit, or as side dish served with something off the grill, like my favorite Marinated Chicken.

If you’re looking for a super fast and easy summer side dish that’s packed with flavor, this one is for you! I love adding homemade basil pesto to this recipe but it’s delicious with a high quality store-bought pesto too, and you can add the pesto straight from the jar.

Ingredients needed:

  • Pasta: I use farfalle but any bite-size noodles will work.
  • Tomatoes: any chopped fresh tomatoes, or cherry tomatoes.
  • Cucumber: I prefer English cucumbers or mini cucumbers.
  • Fresh Mozzarella, cut into chunks.
  • Pesto: Homemade or store-bought.
  • Parmesan cheese: freshly grated.

The individual ingredients needed to make pesto pasta salad.

How to Make Pesto Pasta Salad:

  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. Add pasta to a large bowl and stir in pesto.
  3. Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese.

A mixing bowl with the ingredients for pesto pasta salad tossed together.

Serve Pasta Salad with:

Marinated Chicken

Baked Beans

Corn on the Cob

Fresh Fruit Salad

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A bowl full of pesto pasta salad with farfalle noodles, red and yellow cherry tomatoes, mozzarella, cucumbers, tossed in pesto sauce.

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Pesto Pasta Salad

This easy Pesto Pasta Salad only requires 6 ingredients and a few minutes to prepare, made with pesto, tomatoes, mozzarella and any bite-size noodles. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5
Calories 490kcal
Author Lauren Allen

Ingredients

  • 8 ounces farfalle pasta , whole wheat or white
  • 3/4 – 1 cup basil pesto , homemade or store bought
  • 2 cups cherry tomatoes , halved (I use half red and half yellow)
  • 2 mini cucumbers , sliced
  • 3 ounces fresh mozzarella cheese , cut into 1/2-inch cubes
  • 1/4 cup freshly grated parmesan cheese

Instructions

  • Cook pasta according to package instructions. Drain and rinse with cold water.  
  • Add pasta to a large bowl and stir in pesto. 
  • Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.

Nutrition

Calories: 490kcal | Carbohydrates: 25g | Protein: 14g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 1005mg | Potassium: 326mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2286IU | Vitamin C: 17mg | Calcium: 311mg | Iron: 2mg

 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2016. Updated May 2020 with new photos and improved instructions.

The post Pesto Pasta Salad appeared first on Tastes Better From Scratch.