1/4 cup passion fruit juice (I used Rubicon)
Prepared granola
4 strawberries
2 tbsp pomegranate seeds
Directions:
1) Stir passionfruit juice into yogurt, and portion into 4 cups or jars.
2) Top with granola, halved berries, and pomegranate seeds.
1 cup greek yogurt (or oat greek style yogurt)
1/4 cup passion fruit juice (I used Rubicon) Prepared granola 4 strawberries 2 tbsp pomegranate seeds Directions: 1) Stir passionfruit juice into yogurt, and portion into 4 cups or jars. 2) Top with granola, halved berries, and pomegranate seeds.
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1.5 pounds ground pork
2 garlic cloves crushed 1 tbsp ginger finely minced 2 green onion chopped 1 tbsp soy sauce 2 tsp fish sauce 2 tbsp sesame oil 1 carrot thinly sliced 1 radish thinly sliced 1 small cucumber thinly sliced 1 bunch cilantro rinsed and dried Tortillas Directions: 1. In a medium bowl combine, pork, garlic, ginger, green onion, soy sauce, and fish sauce. 2. Heat a frying pan over medium heat, add sesame oil, then pork mixture, and fry until cooked through, breaking up as you go. 3. Cool pork slightly before assembling your wraps. 4. Place down tortilla, about 1/2 cup pork, a hand full of veggies, and cilantro. 5. Sprinkle with a little salt and pepper before rolling up burrito style. Really the flavour of this sandwich is next level, and for minimal effort. The chicken I used was a leftover chicken finger from last nights supper, you could use a frozen one, or one leftover from eating out, or make them from scratch. 1 Baguette portion sliced down the middle (lightly toasted)
1-2 left over chicken fingers warmed through 2 tbsp rosemary aioli (recipe follows) 1/3 cup quick slaw (recipe follows) Rosemary Aioli: 1/2 cup mayo (I used Hellmann's) 1 large garlic clove crushed 1 tsp dijon 1 tsp lemon juice 1/2 finely minced rosemary Salt and pepper Quick slaw: 1 cup thinly sliced cabbage 1/4 tsp celery seeds 1/2 tbsp lemon juice 1/4 tsp sugar Salt and pepper 2 cups all purpose flour
4 tbsp sugar 4 tsp baking powder 1 tsp salt 2 cups milk 2 eggs 1 tsp vanilla extract 1 tsp zest of an orange 4 tbsp melted butter Vegetable oil for the pan sprinkles Directions: In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl combine milk, eggs, vanilla, orange zest, and melted butter. Pour the wet ingredients into the dry, and combine. Heat frying pan or griddle to medium low. Spread a small amount of vegetable oil in pan, and fry 2 tbsp amounts of dough until bubbles form, flip, and continue to cook until golden and cooked through. Top with added butter, maple syrup, and sprinkles. Blackberry chia jam
1 clamshell blackberries (1 heaping cup) 3 tbsp maple syrup 3 tbsp chia Directions: 1. In a small pot over medium low heat, mash blackberries, and cook until a low boil forms. 2. Stir in syrup and chia, cook stirring often for 5-6 minutes, and thickened. 3. Keep in fridge for up to a week. Sautéed pears 1 firm but ripe pear, peeled and thickly sliced 1 tbsp maple syrup 1/2 tsp almond extract In a small frying pan over medium heat, combine all ingredients, and sauté until warmed through. To assemble bowls: Vanilla yogurt base Store bought granola Sautéed pears Blackberry chia jam Fresh blackberries and mint for garnish Slow cooker Beef Bourguignon
4 slices bacon chopped 4 lbs stewing beef 1 onion chopped 1 carrot chopped 3 garlic cloves crushed 3 sprigs fresh thyme 2 tbsp tomato paste 1/4 cup flour 1 cup red wine 1 cup beef broth 1 bay leaf Salt and pepper Directions: 1. Season the beef heavily with salt and pepper set aside 2. In a large frying pan fry chopped bacon until crisp. Remove bacon from pan with a slotted spoon, place in slow cooker, leaving the fat to fry the beef. 3. Sear the beef over high heat on all sides in the bacon fat. Transfer to slow cooker. 4. Reduce heat to medium low, add onion and carrot, and cook until softened about 6 minutes. 5 Add garlic and cook for an additional minute. Add flour. 6. Add wine, and beef broth, scrap any bits up from the pan. 7. Bring just to a boil, and pour over beef and bacon in slow cooker. 8. Cook for 8 hours on low. Crispy oven fried potatoes Ingredients:
1/4 cup dried cranberries (soaked in hot water for 5 minutes, drained) 1/4 cup pistachios shelled 1 small green onion 1/2 cup goat cheese 1 tsp orange zest 1 tbsp orange juice Pinch of salt Directions: 1. In a small chopper, or food processor, chop cranberries, pistachios, green onion, until finely chopped. 2. Add goat cheese, and remaining ingredients, and chop several times until things are combined, but small bits are still visible. 3. Using a small ice cream scoop, or spoon, portion into small 1.5 inch balls. 4. Refrigerate, until ready to use. Pumpkin pie croissants
Left over croissants halved (makes 5) 1 cup canned pumpkin (pure) 1/2 cup brown sugar 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 vanilla 1 cup whipping cream 1 tbsp sugar Directions: 1. Preheat oven to 350f 2. Lightly toast croissant halves. Set aside tops. 3. In a medium bowl mix pumpkin, brown sugar, cinnamon, nutmeg, vanilla. 4. Spread 1/4 cup pumpkin mixture on croissant bottoms, and bake for 5 minutes. Cool for 5 minutes. 5. Meanwhile in a medium bowl, whip the cream with an electric mixer until soft peaks form, add sugar. 6. Top pumpkin mixture with a smear of whip cream, and pop the top on. Sprinkle with powdered sugar if desired. Main Ingredients
1/4 mayonaise 1 tbsp chopped chives 1/2 tsp lemon zest 1 tsp lemon juice pinch of salt and pepper Focaccia bread sliced sandwich size and lightly toasted 1 - 2 Buttermilk frozen chicken fingers 3 - 4 Cherry tomatoes sliced Handful of Arugula Salt and pepper Recipe Steps
Main Ingredients
250 g cream cheese (1 brick) room temperature 140 g goat cheese room temperature 4 slices of bacon chopped and fried until crisp 2 tbsp chopped chives 1/3 cup chopped dates 1/2 cup walnuts or pecans toasted and chopped salt 1 celery stalk Kitchen string Recipe Steps
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