-Heat the oven to 180C-Prepare a muffin tray-In a bowl mix the butter with the sugar, add the eggs, flour, baking powder and vanilla essence.-Pour the dough into molds and bake for 20 minutes-Prepare the cream and decorate the muffins
Category New recipes
Step 2Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.Step 3Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat.
Preheat oven to 425°F. Drain 1 (28-oz.) can unsalted whole tomatoes. Halve tomatoes; place on a foil-lined baking sheet coated with cooking spray. Top with garlic cloves, fresh thyme leaves, fresh oregano leaves, and crushed red pepper. Drizzle with 2 Tbsp. olive oil. Roast 30 minutes. Cool 10 minutes.
YieldServes 4 (serving size: 1 steak)There are a thousand different ways to make cauliflower, but one of the most satisfying is, thankfully, also the simplest. Pair this hearty side with your favorite protein, or go the other way and add a simple side salad for a veggie-forward—if not entirely meatless—meal.
Cook chopped thick center-cut bacon slices in a skillet over medium until crisp, about 8 minutes. Remove from skillet; reserve drippings in pan. Increase heat to medium-high; add sesame oil, peeled chopped turnips, and chopped scallions. Cook, stirring, until browned, 4 to 5 minutes. Reduce heat to medium; cover and cook, stirring often, until tender, about 4 minutes.
How to Make ItStep 1Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.Step 2Add stock to Dutch oven; increase heat to high, and bring stock to a boil.
How to Make ItStep 1Preheat oven to 425ºF. Place chicken thighs, skin side down, in a large cast-iron skillet lightly coated with cooking spray; sprinkle salt over chicken. Arrange potatoes around chicken. Cook over medium, stirring potatoes occasionally, until chicken skin is browned and crisp, 14 to 16 minutes.
How to Make ItStep 1Preheat oven to 425°F. Place potatoes and 1 cup water in a microwavable bowl; cover. Microwave at high 6 minutes. Transfer to a plate; let cool 5 minutes.Step 2Spray a rimmed baking sheet with cooking spray. Place fillets on one side of baking sheet; coat with cooking spray. Place potatoes in middle of baking sheet.
How to Make ItStep 1Bring 2 1/2 cups water to a boil in a medium saucepan over high. Place red onion slices in a fine wire-mesh strainer over a bowl, and pour boiling water over onions. Let drain.Step 2Stir together vinegar, sugar, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high; remove from heat.
Bitterness rating: 3/10. For the most satisfying toast, pick up a hearty whole-grain loaf from a bakery; a hefty sandwich loaf or boule shape will offer nice-size slices with more surface area for the toppings. Our favorite brands of tahini, all worth seeking out or making a special trip to pick up, are Soom (soomfoods.
This classic Chinese glaze and dipping sauce is easy to make at home, and lower in sodium and sugar, as well as free of food coloring or artificial ingredients. Serve it with roasted salmon, riced cauliflower, or in a veggie stir-fry. Keep the tamari to make it completely gluten-free, or substitute low-sodium soy sauce for even more health savings.
Green beans with bacon is the quintessential side dish—it’s craveworthy, comforting, and crowd pleasing. This easy recipe has everything you love about the classic preparation but with significantly less fat and sodium. Shallots and garlic kick up the green beans’ flavor, toasted pecans add crunch and fiber, and center-cut bacon lends a salty punch without tons of sat fat.
How to Make ItStep 1Preheat oven to 425°F. Stir together oregano, garlic, orange zest and juice, cumin, 1 tablespoon oil, 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub both sides of pork chops with mixture. Set aside.Step 2Toss together potatoes, onion, bell pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1 tablespoon oil in a bowl.
YieldMakes 5 lunches (serving size: 1 waffle, 1 1/2 oz. cream cheese mixture, 1 oz. ham, 1/4 cup black bean mixture, about 1 1/2 oz. carrots, 3 oz. grapes, 1 oz. vegetable chips)This pack-and-go lunch has fun written all over it. Using waffles instead of bread is a great way to jazz up a ho-hum homemade sandwich; the colorful cream cheese spread delivers an extra helping of veggies in a kid-friendly way.
Step 1Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice.Step 2Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape.
Step 1Light a charcoal chimney starter filled with all-natural lump charcoal; let burn until completely gray, about 30 minutes. Dump charcoal into a fire pit or grill (under grill grate); let burn, uncovered, until smoldering, about 30 minutes. Fan the outer layer of ash off coals. Rub cabbage with 1 tablespoon oil; place directly on hot coals.
Step 1Preheat oven to 325°F. Cook bacon and oil in a Dutch oven over medium-high until bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook until browned. Transfer chicken to bowl with bacon.Step 2Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, garlic, and bay leaves to pot; cook until softened.
Total Time1 Hour 15 MinsYieldServes 6 (serving size: 3/4 cup)Thanksgiving fare is delicious and comforting—but all too often it& 39;s also an overwhelmingly heavy meal. To offset all those deep rich flavors, you want something bright and fresh, with enough flavor to cut through those other dishes. This salad is like a breath of fresh air at the table: The tangy yogurt and bold citrus will ensure it quickly becomes a favorite.
Step 1Place apple cider, cinnamon sticks, nutmeg, and apple wedges in a medium sauce-pan, and bring to a boil over medium-high. Remove from heat, and let stand, uncovered, 20 minutes. Pour cider mixture into a large bowl, and whisk in honey until dissolved. Cover and refrigerate at least 3 hours and up to overnight.
Sweet, juicy melon and salty, umami-rich prosciutto are one of summer’s best flavor pairings. To marry this happy couple together in an unfussy way, carbs (this time in the form of pizza) come to the rescue! A thin, herb-flecked layer of soft cheese anchors the toppings—delicate ribbons of melon with just a hint of crispy prosciutto keep the sodium level in check without sacrificing any of the flavor.
Gooey and sticky-sweet, these mini pies cram all the goodness of traditional pecan pie into a couple of rich, indulgent bites. The mix of cashews, macadamia nuts, and almonds adds fantastic crunch. The date syrup replaces traditional corn syrup, and the “crust” is made from nuts and an egg white; both of these swaps help reduce the amount of processed sugars and saturated fat.