Skip to main content

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill
Post a Comment

Vegan Carrot Cake Bites

Ingredients

for 20 servings


  • 1.25 cup chopped carrots (about 1 large)
  • 0.63 cup pecans
  • 0.63 cup coconut flakes
  • 1.25 cup oats (rolled or quick)
  • 0.63 cup medjool dates (about 5)
  • 0.31 cup cashew butter (or nut butter of choice)
  • 1.88 teaspoons ground cinnamon
  • 0.63 teaspoon ground nutmeg
  • 0.42 cup shredded coconut (for rolling)


Instructions

  1. Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.
  2. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together.
  3. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used.
  4. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks.



Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill
Post a Comment
Read more

Baked Ranch Chicken with Broccoli and Bacon

Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. Recipes Source :  Click Here
Post a Comment
Read more

QUINOA CHOCOLATE BROWNIE

INGREDIENTS 3/4 cup / 160g Quinoa 1 2/3 cups / 250g Raisins 3 tbsp Cocoa 3/4 cup / 115g Hazelnuts 1 1/4 cups / 300 ml water + water for soaking INSTRUCTIONS Soak the quinoa for half an hour. Drain the quinoa and preheat oven to 190C / 375F. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top. Garnish this gluten free brownie with fruit if you like and it will
Post a Comment
Read more