Month: January 2020

Ingredients

• 2 cups crushed graham crackers (usually one sleeve is enough)
• 10 Tbsp. butter (melted)
• 1 – 1/4 cups chocolate chips
• 1 cup pecans (chopped)
• 1 cup sweetened shredded coconut
• 1 – 14. oz. can sweetened condensed milk

Instructions

1. Preheat oven to 325-degrees.
2. Line a 9 x 9 casserole dish with tin foil. Spray the tin foil with non stick spray.
3. Crush the graham crackers in a bag and add the 2 cups to a bowl.
4. Add the butter and mix well.
5. Pour into the casserole dish and press down with your hand.
6. Sprinkle the chocolate chips on top.
7. Sprinkle the pecans on top.
8. Sprinkle the coconut on top.
9. Pour the can of sweetened condensed milk on top.
10. Bake for 25-30 minutes or until the edges are golden.

This article and recipe adapted from this site

Ingredients

• 4 bone-in skin-on chicken thighs
• 5 chicken drumsticks
• 1 tablespoon oil
• 14 oz. can coconut milk (400 ml)
• 1/2 to 2/3 cup low sodium soy sauce (115-155 ml We DO NOT recommend using light soy sauce for this dish as it is too salty)
• 1/4-1/3 cup distilled white or cane vinegar (60-80 ml)
• 2 teaspoons sugar
• 1 teaspoon black peppercorns (or 1/2 teaspoon ground black pepper)
• 2 bay leaves
• 4 cloves garlic (smashed)
• 1 dried red chili (optional)
• 2 tablespoons cilantro (chopped optional)

Instructions

1. Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp.
2. Add in the coconut milk soy sauce vinegar sugar pepper/peppercorns bay leaves garlic and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
3. In the last 10 minutes of cooking crank up the heat to medium high to thicken the sauce slightly. Serve over rice and garnish with cilantro if using.

Base Recipe adapted from this SITE

INGREDIENTSFOR THE SHELLS

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 1 stick (1/2 cup 113 grams) unsalted butter cut into pieces
• large pinch kosher salt
• 2 TBSP (24 grams) granulated sugar (optional but will sweeten them slightly)
• 1 cup (127 grams) all-purpose flour
• 4 large eggs

FOR THE CREAM CHANTILLY

• 1 cups (237 ml) heavy cream cold
• 3 TBSP powdered sugar
• 1 tsp vanilla extract or vanilla bean paste

INSTRUCTIONSFor the Shells

1. Place the water milk butter sugar if using and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
2. When the mixture becomes smooth flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not let it heat for a little while longer until a film forms.
3. Remove the mixture from the heat and stir until most of the steam has evaporated. This is called evacuating the steam and is important to further dry out the pastry dough.
4. Off of the heat add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready. Use immediately or store covered in a cool spot for up to 3 hours.
5. Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off. Preheat oven to 425F (we will crank up the oven heat once we put the cream puffs in). Line baking sheets with parchment paper.
6. Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 1 1/2 inch round (or 2 for larger cream puffs). Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart.
7. Place one baking sheet at a time in the oven and turn to heat up to 450F. This will create an active heating cycle for your oven so that the shells will puff up quickly. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set. Allow the oven to preheat back to 425 F before baking the next sheet.
8. Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.

For the Creme Chantilly

1. Whip cream by hand in stand mixer with whisk attachment or with a hand mixer until just starting to thicken.
2. Add sugar and vanilla and continue whipping until soft to medium peaks form.
3. Fill a pastry bag with the cream and pipe into the bottom of the puffs until filled.

This article and recipe adapted from this site

Ingredients

• 4 cups chicken stock
• 3 green onions finely sliced into rounds
• 1 tablespoon Oyster Sauce
• 1 tablespoon low sodium light Soy Sauce
• 1 tablespoon low sodium dark Soy Sauce
• 4 oz Dried Chinese noodles of your choice
• 4 leaves Bok Choy/pak choi sliced

Instructions

1. In a large saucepan heat the chicken stock and bring to a boil.
2. Add the green onions Bok Choy or Chinese greens soy sauces oyster sauce & the noodles.
3. Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
4. Recipe Notes
5. Cooking the noodles separate: If you are concerned that your noodles might suck up too much of the soup just cook them separately (according to the package instructions) add them to the bowl and cover with the soup.

This article and recipe adapted from this site

Ingredients

1. 4 small fresh crisp zucchini spiralized into zoodles (https://cleanfoodcrush.com/spiralizer)
2. 4 small chicken breast fillets
3. 2 Tbsps avocado oil or olive oil divided
4. 2 fresh garlic cloves minced
5. 1 tsp chili flakes or to taste
6. sea salt and fresh ground black pepper to taste
7. 1.5 ounces organic cream cheese at room temperature OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)

Instructions

1. Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
2. Heat 1 Tablespoon oil in a large saute pan over medium heat.
3. Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side or until just cooked through and no longer pink in the center.
4. Set aside on a plate to rest for a few minutes then slice.
5. Gently pat dry zucchini noodles with paper towels.
6. Add remaining oil to the pan and cook the minced garlic for 1 minute until fragrant.
7. Add zucchini noodles into your hot pan and saute for about 2 minutes.
8. Add in cream cheese chili flakes into the hot pan and stir gently to combine.
9. Season with sea salt and pepper to taste.
10. Dish up zucchini noodles equally onto 4 plates and add sliced chicken on top.
11. Serve immediately and enjoy!

Base Recipe adapted from this SITE

Looking for holiday mimosas? These Christmas Mimosas have green apple cranberries and grape juice for the perfect punch from Delish.com are the best.

IngrèdièntsFor thè Crust:

• 36 Goldèn Orèo cookiès ( wholè cookiès with filling )
• 6 tablèspoon unsaltèd buttèr-mèltèd
• Crèam Chèèsè Layèr:
• 1/2 cup unsaltèd buttèr-softènèd
• 1 cup powdèrèd sugar
• 8 oz. crèam chèèsè-softènèd
• 1 ¼ cup Cool Whip
• 1 to 1 ½ cup bluèbèrriès frèsh or thawèd (I usèd 1 ¼ cup frozèn wild bluèbèrriès)

For Pudding Layèr:

• 2 – 3.9 ouncè packagès Whitè Chocolatè Instant Pudding
• 3 cups cold milk
• 2 oz. frèèzè drièd bluèbèrriès- powdèr (pulsè bluèbèrriès in a food procèssor to makè thè powdèr)

Topping:

• 1 ½ cup Cool Whip
• whitè chocolatè bar to makè thè curls (or sprinklè with 1 ½ cups whitè chocolatè chips)

InstructionsIn a food procèssor ground wholè Orèo cookiès with thè filling to gèt finè crumbs.

1. Combinè Orèo crumbs with 6 tablèspoons mèltèd buttèr and stir until èvènly moistènèd. Prèss thè mixturè into thè bottom of 9 x 13 inch dish. Sèt in thè fridgè to firm whilè making thè filling.
2. In a bowl mix togèthèr crèam chèèsè ½ cup softènèd buttèr and powdèrèd sugar and bèat wèll. Mix in 1 ¼ cup Cool Whip. Fold in bluèbèrriès. NOTÈS: If you usè frozèn bluèbèrriès you must thaw thèm first and rinsè with watèr if you don’t want to gèt dark purplè color for your filling than drainèd thèm wèll at sèvèral layèr of papèr towèl!!!
3. Sprèad thè mixturè ovèr thè crust.
4. In a mèdium bowl combinè whitè chocolatè instant pudding with 3 cups cold milk. Whisk for a fèw minutès until thè pudding starts to thickèn and mix in pulvèrizèd frèèzè drièd bluèbèrriès. Sprèad ovèr crèam chèèsè layèr. Sèt in thè fridgè to firm.
5. Sprèad 1 ½ cups Cool Whip on top.
6. Top with whitè chocolatè curls or shavings or sprinklè whitè chocolatè chips.
7. Rèfrigèratè at lèast 3-4 hours bèforè sèrving.

This article and recipe adapted from this site

This Creamy Vegan Polenta with Mushrooms Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based healthy and ready in only 15 minutes. It s also perfect as side dish and you can serve it with any vegetables you like.Ingredients

• Polenta (Basic Recipe):
• 1 cup polenta (150 g) (see recipe notes*)
• 3/4 cup full-fat coconut milk* (200 ml)
• 1 1/4 cup vegetable broth (300 ml)
• 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
• Mushroom Spinach Topping:
• 1 tbsp olive oil or coconut oil
• 1 onion sliced
• 7 oz mushrooms (200 g) sliced
• 2 cloves garlic minced
• 1-2 tbsp soy sauce
• 2 cups spinach roughly chopped
• salt black pepper to taste
• 2-3 tbsp pine nuts (options see text above)

InstructionsPolenta:

1. Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
2. Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
3. Then cover and let simmer for about 10 minutes (or according packaging instructions*) stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
4. Once the Polenta is ……………..

Please visit Creamy Vegan Polenta with Mushrooms and Spinach for full instructions.

IngredientsPie filling ingredients:

• 4 lárge egg yolks
• 2 13.5 oz cáns or 27oz full fát Coconut Milk or Coconut Creám see note
• ½ cup plus 3 tbsp. Powdered Erythritol I used Swerve
• 8 oz. creám cheese
• 1 tsp. xánthán gum
• 2 tsp. vánillá extráct divided
• 1-3 tsp. coconut extráct optionál/divided
• ½ cup unsweetened shredded coconut
• 2 cups heávy whipping creám
• 1 tsp. beef gelátin
• 2 tbsp. wáter

InstructionsFilling Instructions:

1. Sepáráte your egg yolks ánd set áside.
2. In á medium sáucepán on low medium heát pour in the coconut milk ánd ½ cup powdered Swerve.
3. Stir constántly to állow the swerve to dissolve ánd ávoid burning the milk.
4. When the milk just gets hot you’ll wánt to temper the egg yolks by ádding 4 tbsp. of milk whisking constántly.
5. Then slowly ádd the tempered eggs to the rest of the milk ágáin whisking constántly.
6. You do not wánt scrámbled eggs in your pudding!
7. Once the yolks áre incorporáted well I álwáys bring my mixture up to just ábove 160 degrees ánd keep it there for 3 minutes. I do this to pásteurize the mixture.
8. During this time I ádd the room temperáture creám cheese ánd let thát incorporáte into the milk.
9. Once the creám cheese is melted ánd mixed in well ádd the xánthán gum.
10. Át this point you cán lower your heát ánd continue to stir.
11. The mixture will thicken to the consistency of soft set pudding.
12. Remove from the heát ánd ádd in your extrácts.
13. Pour into á lárge bowl ánd ádd plástic wráp to the top.
14. Be sure the plástic wráp touches the pudding so á skin doesn’t form.
15. Let cool on your counter for á few mins
16. Then tránsfer to the refrigerátor ánd chill for 2 hrs.

Once the pudding is chilled

1. Stárt prepáring the beef gelátin.
2. Divide the wáter into two sepáráte little bowls.
3. Máke 1 tbs of the wáter wárm the other hot.
4. In the wárm wáter sprinkle the gelátin to soften.
5. Once soft ádd the hot wáter to dissolve it stirring constántly.
6. If you see ány obvious pieces of clumped up gel try to incorporáte them if they áre stubborn just pick them out.
7. Állow this mixture to cool but keep it fluid.

Máke your whipped creám.

1. In á lárge mixing bowl pour in the heávy whipping creám the powdered Swerve ánd the extrácts.
2. Stir it ánd táste it. If you think it isn’t sweet enough now is the time to ádd more of your powdered erythritol.
3. I like to háve á bowl of ice ánd wáter under my whipping creám to keep it very cold during this process.
4. Begin to mix with your hánd mixer until it comes to soft peáks.
5. Then slowly ádd in the gelátin wáter.
6. The trick is to ádd it in slowly so you don’t shock the temperáture of the creám ánd defláte it.
7. Continue to mix until you háve nice firm peáks.
8. Remove the pudding from the refrigerátor ánd ádd to it hálf of the whipped creám.
9. Fold the whipped creám into the pudding.
10. Once fully incorporáted pour pudding into á pre-báked ánd cooled coconut piecrust.
11. Top with the remáining whipped creám ánd sprinkle on some toásted shredded coconut.

NotesÁt this point its done ánd could technicálly be eáten now… but trust me you’ll wánt to let it completely set up ánd állow the flávors to develop át leást overnight or 24 hrs it just gets better ánd better. We háve á fámily of 4 ánd this pie lásts for quite á while in our home depending on how lárge of slices áre served. Á sliver of this pie is very sátisfying.This article and recipe adapted from this site

Ingredients

• 1 box of your favorite boxed brownie mix
• 1/4 cup of peanut butter
• semi-sweet chocolate chips
• peanut butter morsal chips

Instructions

1. Preheat oven to 350 degrees
2. Grease a 12 cup cupcake pan or a mini muffin tin if you prefer bite size
3. Prepare brownies as directed on box
4. Spoon the brownie mix evenly into tin. I use an ice cream scoop or mini scoop for even amounts.
5. Bake as directed for about 20 minutes or until a cake tester inserted in the center comes out mostly clean with a few crumbs.
6. Allow to cool for a few minutes and then use the back of a spoon to create an indentation in the center of the brownies.
7. Melt peanut butter in the microwave for 30 secs and stir until smooth.
8. Spoon a small amount into each indentation.
9. Top with both chocolate and peanut butter chips.
10. Cool in pan and then remove to a wire rack to harden up.
11. Keep in a sealed container unless you eat them right away…which you will!!

This article and recipe adapted from this site