Posts tagged with recipe
- 4 (4 ounce) flounder fillets
- 4 tablespoons butter, melted, divided
- 1 cup panko bread crumbs
- ⅔ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 pinch dried thyme
- ground black pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
- Lay flounder fillets in the prepared baking dish and brush with 1 tablespoon butter.
- Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, thyme, and pepper in a bowl; sprinkle over flounder and pat down lightly.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Carefully transfer fillets to a plate with a thin spatula.
- 3 tosps vegetable oil
- 3 tosps soy sauce (reduced sodium)
- ⅞ lb firm tofu, sliced into 1x2-inch rectangles
- 2 tsps rice vinegar
- ½ tsp sesame oil
- the night before, press ya tofu.
- i wanna try doing a marinade step here as well, but i haven’t yet. just use the sauce described in step 3 below
- day of, heat the broiler to high and arrange a rack in the top third. Line a baking sheet with foil and drizzle with 1 tablespoon of the oil.
- Whisk the soy sauce, rice vinegar, and remaining oil in a medium bowl. Add the tofu pieces and turn to coat. Lay them on the baking sheet and set the remaining sauce aside.
- Broil until browned all over, about 20 minutes total, turning the tofu over every few minutes.
- 1 cup almond milk, unsweetened
- 1/4 cup chia seeds
- 1 1/2 tsp honey
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 cup blueberries
- In a small bowl or jar, combine the almond milk, chia seeds, honey, cinnamon, and vanilla and whisk to combine. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Top with blueberries before serving.
- 1 tbsp of olive oil
- fresh dill, how ever much makes your heart sing
- juice from 1/2 lemon
- 1 cup of pasta (i use veggie-based because they have hella protein)
- handful of spinach
- 1 tbsp of vegan butter
- 1/2 can of chickpeas
- salt and pepper
- add a little salt or spice blend when ya cooking the chickpeas dingo!
- dried dill is fine
- parm on top? you vegan-killer
- try garlic next time?
- 1 lb pasta shape of your choice ((I recommend orecchiette or small shells))
- 1/2 cup olive oil
- 1/2 cup diced shallot or red onion
- 1 1/2 tsp minced garlic ((from about 2 cloves))
- 1/2 cup tomato paste
- 2 Tbsp vodka ((you can omit if you don’t want to use))
- 1 cup heavy cream
- 1 tsp red pepper flakes ((can use more or less or omit altogether and add at the end to individual dishes))
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp unsalted butter
- 1/2 cup grated parmesan cheese, (plus more for topping)
- Chopped basil, (for topping)
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions. When draining, reserve about 1/2 cup of pasta water.
- While pasta is cooking, add olive oil to a large skillet over medium heat. When hot, add shallot or onion and cook until it begins to soften, about 5 minutes. Add garlic and cook until fragrant, about one minute.
- Add tomato paste and stir. Let cook for 3-4 minutes until it’s starting to brown/caramelize a bit.
- Stir vodka into sauce and let cook for about 1 minute.
- Add heavy cream, red pepper flakes, salt, and pepper and stir to combine. Remove from heat.
- Add cooked pasta, reserved pasta water, and butter to skillet and toss to coat pasta in sauce. Stir in parmesan cheese.
- Serve pasta topped with additional parmesan and chopped basil.
-
ugly word ↩
- 1/2 onion (sliced)
- 1/2 bell pepper (sliced)
- 1 tablespoon olive oil
- 1/2 cup black beans (drained)
- 1 tablespoon taco seasoning
- 4 medium soft flour tortillas
- 2 avocados (peeled, halved, seeded and sliced)
- 1/4 cup minced cilantro
- 1 lime (cut in half)
- 1 cup light Mexican (Cheddar or mozzarella cheese)
- oil or cooking spray for grilling
- In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
- Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
- In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
- Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- Preheat the oven to 200F.
- Remove the pits from the dates with your fingers (they come right out!). Place the dates in the food processor and process or pulse until they are mainly chopped and a rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”. (You don’t have to be as precise as we were, but we found it was easiest for cutting uniform bars!)
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper. If you’d like to package them for on the go snacking, cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape. Stays good for 1 month refrigerated (or more, but they may not last that long!).
- it technically works in the blender! Hooray
- If you leave out nuts, say you’ve forgotten to buy them, use less dates or more oats: it gets real sticky and hard to fashion
- Possibly also don’t blend the dates first, for similar reasons
- Roll them out between two parchment sheets
- Use the bench scraper to cut them
- Red Onions, undefined
- Vinegar, 1 part
- Water, 1 part
- Salt, a big pinch
- Very thinly slice the red onions from root to stem and add them to a jar.
- Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a boil. Turn off the heat.
- Pour the hot pickling liquid over the onions until they are completely submerged or the jar is filled.
- Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge).
- Put them on everything & enjoy.
- try the other one you got bookmarked next time, for learning
- 3 tbsp olive oil
- 1 large sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teas ground cumin
- 2 chipotle peppers (seeded and diced)
- 2 15 oz. cans black beans (drained and rinsed)
- 1 ½ c. sweet corn
- 1 28 oz. can diced tomatoes
- 4 corn tortillas (chopped)
- 1 qt. vegetable stock
- Salt and pepper
- 6-8 corn tortillas (sliced)
- 2 tbsp olive oil
- 1 teas chili powder
- 1 teas kosher salt
- 1 teas black pepper
- Fresh jalapenos
- Limes
- Cilantro
- In a large dutch oven, add olive oil and diced onions. Cook until onions are translucent over medium heat, about 3-4 minutes. Then add minced chipotle peppers (opt.) and garlic. Stir to combine.
- Add in drained and rinsed black beans, corn, and tomatoes along with vegetable stock. Bring to a simmer.
- Add in chopped corn tortillas and simmer on low for 10 minutes. Tortillas should mostly dissolve. Season soup well with salt and pepper.
- Serve soup with any all garnishes you want, but most importantly crispy corn strips (or corn tortilla chips in a pinch).
- For Crispy Corn Strips:
- Preheat oven to 350 degrees F. Slice corn tortillas and toss with olive oil, chili powder, salt and pepper. Spread them out on a baking sheet lined with parchment paper.
- Bake corn strips for 15 minutes, stirring once halfway through.
- Remove corn strips and let cool. They will continue to crisp up as they cool.
- Freeze this soup by letting it cool down to room temperature. Then transfer to freezer safe bags. Stores in the freezer for up to 3 months. Reheat slowly on the stovetop.
- 1 lb pasta shape of your choice ((I recommend orecchiette or small shells))
- 1/2 cup olive oil
- 1/2 cup diced shallot or red onion
- 1 1/2 tsp minced garlic ((from about 2 cloves))
- 1/2 cup tomato paste
- 2 Tbsp vodka ((you can omit if you don’t want to use))
- 1 cup heavy cream
- 1 tsp red pepper flakes ((can use more or less or omit altogether and add at the end to individual dishes))
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp unsalted butter
- 1/2 cup grated parmesan cheese, (plus more for topping)
- Chopped basil, (for topping)
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions. When draining, reserve about 1/2 cup of pasta water.
- While pasta is cooking, add olive oil to a large skillet over medium heat. When hot, add shallot or onion and cook until it begins to soften, about 5 minutes. Add garlic and cook until fragrant, about one minute.
- Add tomato paste and stir. Let cook for 3-4 minutes until it’s starting to brown/caramelize a bit.
- Stir vodka into sauce and let cook for about 1 minute.
- Add heavy cream, red pepper flakes, salt, and pepper and stir to combine. Remove from heat.
- Add cooked pasta, reserved pasta water, and butter to skillet and toss to coat pasta in sauce. Stir in parmesan cheese.
- Serve pasta topped with additional parmesan and chopped basil.
-
ugly word ↩
- 1/2 cup unsalted butter (melted)
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds salmon
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
- Half the salmon and while its cooking, make some pasta, steam some broccoli, mix both together in a bowl with salt and pepper, whatever seasoning you want. Take the cooked salmon from its soft butter cocoon, pour the butter in the pasta, mix as well. now, you’ve got a dinner and a half
Baked Flounder with Panko and Parmesan
Ingredients
Directions
Broiled Tofu
get you some solid tofu, like they have at restaurants
ingredients
instructions
Chia Seed Pudding
INGREDIENTS
INSTRUCTIONS
Command Strips Pasta
This homemade energy bar recipe is the perfect wholesome snack! It’s naturally sweet, featuring oats, chia seeds, and pecans.
Ingredients
Instructions
while the pasta is boiling, saute the chickpeas in a pan until they’re browned a bit or however you like them. turn off the heat and then put the handful of spinach on top and cover the pan so they can wilt.
when the pasta is done, drain it, put it back in the pot with the butter, dill, and lemon juice. turn the heat back on and add everything in the other pan and add a bunch of black pepper and a little salt.
Notes
Gigi Hadid Pasta
Ingredients
Instructions
Notes
It was cold but we went to Wendy’s to get free frosties. We got keyfobs that let us do this, from S—‘s dad. This makes us part of a rare and very exclusive club: pescatarians1 who occasionally go to Wendy’s. this is an absolute waste of time (especially when its cold out), but nothing worthwhile is not a waste of time. Joy is felt best outside of existence’s upkeep. This is the first lesson Gigi Hadid’s pasta taught.
Footnotes
Avocado Black Bean Quesadillas
Ingredients
Instructions
Notes
Date Bars
This homemade energy bar recipe is the perfect wholesome snack! It’s naturally sweet, featuring oats, chia seeds, and pecans.
Ingredients
Instructions
Notes
Pickled Onions
They go on everything.
Ingredients
Instructions
Notes
Easy Black Bean Tortilla Soup
Ingredients
Instructions
Notes
Gigi Hadid Pasta
Ingredients
Instructions
Notes
It was cold but we went to Wendy’s to get free frosties. We got keyfobs that let us do this, from S—‘s dad. This makes us part of a rare and very exclusive club: pescatarians1 who occasionally go to Wendy’s. this is an absolute waste of time (especially when its cold out), but nothing worthwhile is not a waste of time. Joy is felt best outside of existence’s upkeep. This is the first lesson Gigi Hadid’s pasta taught.
Footnotes
Garlic Butter Salmon in Foil
Easiest tin foil dinner! Simply bake right in your foil packet. Quick, easy, and effortless with seriously zero clean-up!!
