Separate the egg whites and beat the foam with a little salt and sugar, then add the yolks mixed with a little oil, flour, baking powder and thin with milk and make it thinner (but not too hard). Take with a spoon and bake in a hot pan. Serve with jam or just powdered with sugar.
Category New recipes
How to Make ItStep 1Preheat oven to 350°F.Step 2Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.Step 3Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.
How to Make ItStep 1Preheat oven to 325°F. Whisk together flour, powdered sugar, cornstarch, and salt in a medium bowl.Step 2Beat together butter, oil, and granulated sugar in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Beat in vanilla. Add flour mixture; beat on low just until combined.
How to Make ItStep 1Whisk together both flours, baking powder, and salt in a medium bowl; set aside.Step 2Beat together sugar, butter, oil, and zest in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg. Add flour mixture; beat on low speed just until combined.
YieldServes 4 (serving size: 3/4 cup)Searing lemons is one of our favorite tricks for upping the ante on any dish. The tart juice mellows out, providing the perfect balance for the briny capers and feta in this skillet side. If you have any leftovers, try adding halved cherry tomatoes and enjoying as a cold salad; some cooked chicken or shrimp would turn it into a lovely main dish.
Mild Broccolini is a crowd-pleasing vegetable; its longer stems give it a more elegant feel than regular broccoli. If you’re serving a more adventurous bunch, try swapping in broccoli rabe, broccoli’s pleasantly bitter, leafy cousin. Red pepper brings a touch of heat, and lemon zest adds a bright flavor boost.
This breakfast bowl is a great way (that’s not a smoothie!) to sneak a serving of vegetables into the first meal of the day. The egg white, almond milk, and banana create a custard that’s reminiscent of the starchy porridge consistency of standard oatmeal, while the flax and zucchini give bulk and texture.
The mushroom is tender and meaty, and the filling is jammy but still has some bite to it. Try to find mushroom caps with the most defined “lips,” which will hold the filling better than perfectly flat ones. This is tasty as is, but if you have any leftover Tahini-Lemon Dressing, feel free to drizzle it on.
Soaking the beans is helpful, but not imperative. Usually, they’re soaked to both quicken the cooking process and get rid of some of the gas-inducing starches in the soaking liquid. Dried black beans are available in packages or bulk bins. But if you’re in a hurry, canned, unsalted beans are equally good in this recipe.
YieldServes 1 (serving size: 1 1/2 cups)The banana and pineapple provide the sweetness necessary to balance the bitter bite of the kale while the light coconut milk adds lots of richness. Feel free to add ice to the blender if you like a slushier texture. If you like, purchase pre-cut fresh pineapple in the produce section.
HomeRecipesHot Muesli With Pomegranate, Blueberry, and Cashew CrunchYieldServes 1 (serving size: 1 bowl)The cereal is perfectly sweetened with fresh fruit without any added sugars in sight. You can top it with whatever fruit and nuts you prefer or have on hand. Dry muesli can be found in the aisle with the other dry cereal.
The green beans retain their bright color and still get tender with this cooking method. Charring the corn and tomatoes enhances their flavor, and adds a nice pop of color. Use the kernels off a fresh ear of corn, if possible, but frozen, thawed corn will work, too. Make it with the Lemon-Garlic Chicken, picturedHow to Make ItStep 1Place the green beans, onion, and 1/4 cup water in a medium skillet.
How to Make ItStep 1Halve onion lengthwise. Finely grate 1 onion half to equal 1/4 cup. Finely chop remaining onion half to equal 1/2 cup; set aside. (Reserve any remaining onion for another use.)Step 2Combine sirloin, ground beef, panko, 1/4 cup grated onion, 1/4 cup parsley, oil, 1 1/4 teaspoons garlic, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; use hands to gently combine.
Step 1Heat a medium nonstick saucepan over medium-high. Add 1/2 teaspoon of the oil to the pan; swirl to coat. Add the tofu; cook, stirring every 2 minutes, until browned on all sides, about 6 minutes. Transfer to a bowl.Step 2Add the remaining 1/2 teaspoon oil to the pan and reduce the heat to medium.
How to Make ItStep 1Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.Step 2Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
YieldServes 2 (serving size: 1 brussels sprouts nest and 1/2 english muffin)If one of your goals is to eat more vegetables, try working them into breakfast. Front-loading your day with a healthy serving of veggies helps to set you up for success. Look for shaved Brussels sprouts in the produce section, near the other pre-prepped convenience products.
YieldServes 4 (serving size: 1 1/2 cups)The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that’ll warm you from the inside out.
Instant Pot steel cut oats is the perfect solution if you often struggle with getting your oatmeal cooked just right. This easy recipe yields hearty oats with just the right chew. The brown sugar, vanilla, and cinnamon make this breakfast feel rich but not too heavy. Plus, the toasted pecans add a nice crunch.
YieldYield: serves 4 (1 cup)Preparing spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Here we dress it with a touch of olive oil and seasonings to ever-so-slightly enhance its flavor. But spaghetti squash is also a perfect base for so many sauces, or just a sprinkle of Parmesan cheese as a side dish.
If you& 39;re a fan of Trader Joe& 39;s cauliflower gnocchi, then this easy homemade version is a must-try. Unlike other from-scratch gnocchi recipes, you don’t have to blanch these dumplings. Instead, we cook the cauliflower gnocchi in the oven just until they’re slightly puffed, and crisped and browned on the bottom.
Moist and tender, these air fryer meatballs are absolutely jam-packed with flavor. In fact, cooking them in the air fryer might be one of the best recipe applications for this device. The meatballs are great on their own; they would also be totally delicious over pasta, rice, or spiralized zoodles. To prevent the meatballs from getting over-worked as you form them, use what we call the “claw method”: shape your hand into a claw shape and don’t squeeze too hard when shaping.