October 31, 2016
Fanta Cake
Description
Delicious moist cake with endowed with a fair amount of orange fizz.
Ingredients
- 4 whole Eggs
- 2 cups Sugar
- 1 teaspoon Vanilla
- 1 cup Canola Or Vegetable Oil
- 3 cups Flour
- 1-½ cup Fanta Orange Soda
- 1-½ teaspoon Baking Soda
Preparation
Preheat oven to 375°F. Butter and flour two 9-inch round cake pans.
In a large stand mixer bowl, on medium-high speed, beat eggs, sugar, vanilla and oil until pale yellow and fluffy. Add flour and Fanta to the batter. Mix for another minute. Stir in baking soda, beat until incorporated.
Bake at 375°F for 10 minutes. Reduce oven heat to 350°F and bake for another 18–25 minutes.
If desired, frost with cream cheese frosting.
Recipe adapted from Food.com.
Roasted Sweet Corn and Apple Bisque
Description
A light and satisfying soup that welcomes the cool fall weather.
Ingredients
- 3 ears Sweet Corn
- 6 Tablespoons Butter, Divided
- 2 Russett Potatoes
- 1 Carrot
- 1 Medium Onion
- 2 sprigs Fresh Thyme
- 2 Tablespoons Chicken Base
- 1 quart Water
- 1 Apple
- 3 Green Onions
- 1 cup 2% Milk
- Salt And Pepper, to taste
Preparation
Husk corn and place directly on grill to roast, turning kernels brown. You can use a gas stove as well, laying corn directly on grate above flame. Once corn is brown, remove and allow to cool enough to be able to cut from the cob.
Cut corn from cob. Remove 1 cup corn and place remaining corn in stock pot over medium heat with 3 tablespoons butter.
While corn is cooking (it will release sweet starch), peel and dice potatoes and carrot into 1/4-inch pieces and add to corn. Dice onion and add to pot as well. Drop thyme into pot and __cook until potatoes are fork-tender, about 7–10 minutes.
Add chicken base and water. Peel and dice apple and add to pot. Continue to __cook for 5 minutes over medium heat. Remove thyme sprig and discard.
Using emulsion (stick) blender, blend mixture until thick and creamy, about 3 minutes. Add milk and reserved corn.
Dice green onion and add to soup. Simmer for 10 minutes. Salt and pepper to taste and add remaining butter. Serve.
Salami Pizza with Cheese and Arugula
Description
Salami pizza with cheese and arugula is waiting for you! Simple yet mouth-watering toppings!
Ingredients
- 1 Pizza Dough
- 3 Tablespoons Pizza Sauce
- 100 grams Cheddar Cheese, Grated
- 6 Large Salami Slices
- 20 grams Fresh Arugula
Preparation
Prepare the dough first if using homemade (check out my recipe box or related blog post for detailed instructions). If you are using store-bought dough, take it out from the fridge.
While waiting for dough to proof, prepare sauce or get your favorite store-bought pizza sauce ready. Grate the cheese and get the rest of the ingredients ready.
Once your dough has proofed (if using homemade), divide it into 2 to 4 pieces, depending on how large you want your pizza. Roll the dough out until it is quite thin.
Transfer pizza dough onto a baking tray lined with baking paper. Spread pizza sauce on top. Top with cheese and salami.
Bake in preheated 220ºC (430ºF) oven for 12 minutes. Take it out and top with arugula. You are ready to serve!
Chocolate Chip Pumpkin Cookies
Description
Chocolate chip pumpkin spice cookies are perfect for celebrating fall and enjoying a sweet treat!
Ingredients
- ¾ cups Whole Wheat Flour
- ⅓ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ½ teaspoons Sea Salt
- 1 Tablespoon Cornstarch
- ½ cups Melted Coconut Oil
- ¾ cups Brown Sugar
- ½ cups Pumpkin Puree
- 1 teaspoon Vanilla Extract
- ¾ cups Dark Chocolate Chips
Preparation
Preheat oven to 350ºF. Prepare 2 baking sheets and set aside.
In a medium bowl, combine dry ingredients: flours, baking soda, baking powder, spices, salt, and corn starch. Whisk to combine and set aside.
In a separate bowl, whisk together coconut oil and brown sugar until smooth. Add pumpkin puree and vanilla and whisk until just combined.
Add dry ingredients to the pumpkin mixture. Be careful to not over-mix. Finally, add the chocolate chips.
Scoop dough out in with a tablespoon onto baking sheets. Bake for 12 minutes, or until cookies are golden brown. Once baked, remove from oven, allow to cool on a wire rack and serve!
Paleo Slow Cooker Sweet Potato Casserole
Description
Let the slow cooker do all the work for you this Thanksgiving with this quick and easy paleo sweet potato casserole! You won’t even miss the marshmallows!
Ingredients
- 2 pounds Sweet Potato, Peeled And Cut Into Large Chunks (about 3 Medium Sweet Potatoes)
- ½ cups Pecans
- ¼ cups Unsweetened Vanilla Almond Milk
- 6 Tablespoons Maple Syrup
- 2 Large Eggs
- 1-½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ¾ teaspoons Sea Salt
- ¼ teaspoons Ground Nutmeg
- Pinch Of Pepper
Preparation
Place sweet potato chunks in a large pot and cover with about 1 inch of water. Add a generous pinch of salt. Bring to a boil on medium-high heat and let simmer until potatoes are fork-tender, about 20–30 minutes, depending how large you cut them.
Preheat oven to 375ºF and place pecans on a small baking sheet. Bake until golden brown and toasted, about 8–12 minutes. Watch them closely because they burn quickly! Roughly chop and set aside.
Once potatoes are cooked, drain and transfer to a 7-quart slow cooker. Add remaining ingredients (except pecans) and mash together until smooth and mixed, leaving a little bit of texture in the potatoes. Sprinkle the top with pecans.
Cook on high heat setting for 3–4 hours, depending on how hot your slow cooker runs. You want them to be creamy but not runny. Mine were perfect at 3 1/2 hours.
Devour.
Sheet Pan Roasted Pork Tenderloin with Mustard Sauce
Description
This roasted pork tenderloin recipe makes the perfect weeknight meal. It’s elegant and impressive, but comes together entirely on a sheet pan! The squash gets tender and silky, the leeks are sweet and caramelized, and the peas crisp and hearty. The pork’s mustard marinade adds an amazing pop that offsets the sweetness of the veggies. Serve the rest as a vinaigrette on the side.
Ingredients
- 2 Tablespoons Whole Grain Mustard
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Cider Vinegar
- 1 clove (large) Garlic, Finely Minced
- Olive Oil
- Sea Salt
- 2 pounds Pork Tenderloin (about 2 Loins)
- 1 Leek, Dark Green Section Trimmed
- 4 cups Finely Diced Butternut Squash
- 2 cups Cooked Black Eyed Peas, Rinsed And Drained
Preparation
Preheat oven to 425ºF.
In a medium mixing bowl, combine mustards, maple syrup, cider vinegar, garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt.
Line a rimmed baking sheet with parchment paper. Arrange pork tenderloin in the center and spoon half the mustard sauce over the top. Using a spatula (or your hands!), slather it over the pork and make sure it’s in every nook and cranny. Set aside at room temperature.
Halve the leeks lengthwise and rise them under cold water, fanning out the layers to make sure any grit gets washed off. Thinly slice into half-moons and transfer to a large mixing bowl. Add squash, black-eyed peas, 3 tablespoons olive oil and 1 teaspoon salt. Arrange in an even layer around the pork and transfer the sheet pan to the oven.
Roast the pork for 25 minutes, or until lightly caramelized on top. Remove pan from the oven and transfer the pork to a cutting board to rest under foil. Re-distribute the vegetables in an even layer and return to the oven to roast until caramelized, another 10 minutes.
Once it’s rested for 10 minutes, thinly slice the pork and transfer to a serving platter alongside the vegetables. Serve with the remaining sauce on the side.
Lamb and Lentil Soup
Description
This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.
Ingredients
- 1 pound Dry Lentils
- 1 dash Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Onion, Diced Small
- ¼ cups Fresh Mint, Finely Chopped
- 1 pound Ground Lamb
- ½ teaspoons Salt
- ¼ teaspoons Cinnamon
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Coriander
- ¼ teaspoons Turmeric
- ¼ teaspoons Dried Oregano
- 1 Tablespoon Tomato Paste
- 1 dash Worcestershire Sauce
- 1 quart Chicken Stock
- 1 can (28 Oz. Size) Crushed Tomatoes
Preparation
Fill a large bowl with water and pour lentils into it. Soak for 30 minutes. Once they’re done soaking, drain in a fine mesh colander, rinse and set aside to dry out a bit. Then get out a large Dutch oven and heat the olive oil in it over medium high heat. Add garlic, onion and mint and let them get fragrant for a minute. Then add lamb and break it up with a spoon as it cooks. While it cooks, season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
When lamb is cooked through, add tomato paste and Worcestershire sauce. Let tomato paste __cook for a minute as you stir that in. Finally, pour in chicken stock and crushed tomatoes. Let soup come to a boil, then reduce to a simmer. __cook soup at a simmer for 1 hour to 1 1/2 hours. The lentils should get completely tender and flavors will marry gorgeously.
Ladle soup into pretty bowls and top with a little extra fresh mint for garnish. Serve hot immediately and enjoy!
October 30, 2016
Ratatouille with White Beans & Polenta Ratatouille with White Beans & Polenta
Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 5 tablespoons extra-virgin olive oil, divided
- 1 large onion, coarsely chopped
- 1 medium red bell pepper, chopped
- 4 cloves garlic, minced
- 1 small eggplant, cut into 1/2-inch chunks
- 1/2 teaspoon kosher salt, divided
- 2 medium zucchini, halved lengthwise and sliced
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup slivered sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1 tablespoon capers, rinsed and chopped
- 1/2 teaspoon ground pepper
- 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
- 1/4 cup toasted pine nuts
Sausage-Stuffed Apples Sausage-Stuffed Apples
In this healthy stuffed apple recipe, sage and poultry seasoning flavor the homemade turkey-and-pork sausage. Serve the stuffed apples for dinner with a salad or scramble some eggs while they cool and call it brunch.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 4 servings
- 4 medium firm, crisp apples (about 1 3/4 pounds), such as Braeburn or Honeycrisp
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 large clove garlic, finely chopped
- 2 tablespoons brandy or apple cider
- 1 teaspoon dried rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 8 ounces 93%-lean ground turkey
- 8 ounces lean ground pork (see Tip)
The ultimate sausage breakfast sandwich
-
The SEC - Sausage, Egg and Cheese. (Grumble)
Love all-day breakfast? Make your own sausage for the deliciously simple version of a fast food classic. This recipe uses fresh herbs and spices like sage and thyme-- and absolutely no unpronounceable fillers or preservatives.Spice it up with more cayenne or beat the heat without and add a little brown sugar to your sausage mix.
Ingredients
For the Sandwich
- 1 Egg, Grade A Large
- 1 English muffin, toasted
- 1 slice American cheese
- Butter
For the Breakfast Sausage
- 1 lb ground pork
- 2 teaspoons dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon granulated garlic
- ¼ teaspoon dried thyme
- pinch cayenne
- 2 tablespoons cold water
Preparation
Mix the sausage
In a bowl, combine all ingredients and mix well.
Cook the patties
For the sausage mixture into small balls. Heat a nonstick pan over medium heat and lightly coat the pan with oil. Place one of the balls of the sausage mixture in the pan and press with a spatula to flatten. __cook until well browned on one side, flip and brown on the second side until cooked through.
Perfect the egg
Place a nonstick pan over medium heat. Carefully set a ring mold in the center of the pan and spray the pan and ring mold with oil. Crack an egg into the ring mold. With the tip of a knife, pierce the egg yolk. If the egg white begins to bubble in any spot, pierce the bubble with the tip of the knife as well.
Pour approximately ¼ cup water into the pan and quickly cover with a lid. Let the egg cook, covered for 2 minutes and check for doneness. If the egg is cooked through remove from the pan with a spatula and remove the ring mold.
Sandwich assembly
Slice and toast the English muffin and lightly spread with the butter.
Top the toasted muffin bottom with a slice of American cheese, then a sausage patty and the egg patty before adding the toasted muffin top. If you wish, you can also melt the cheese on the sausage patty in the pan.
October 29, 2016
Golden Beet Salad with Apricot Vinaigrette Golden Beet Salad with Apricot Vinaigrette
You might think of dried apricots as a colorful, tasty snack, but in this healthy beet salad recipe they're pureed into the dressing, adding both sweetness and a silky texture. The fruitiness and spices are well-balanced in this dish, but if you like, add another dimension with a sprinkle of chopped fresh herbs, such as tarragon or mint.
- By: Raghavan Iyer EatingWell Recipe Contributor
Ingredients 6 servings
- Apricot Vinaigrette
- 10 dried apricots
- 3/4 cup boiling water
- 1 teaspoon cumin seeds
- 1/4 cup canola oil
- 1/4 cup malt vinegar
- 1/4 cup packed fresh cilantro
- 2 thin, round slices fresh ginger
- 1/2 fresh green serrano chile, seeded if desired
- 1/4 teaspoon salt
- Salad
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- 1 1/2 pounds medium golden beets, peeled and cut into eighths
- 2 teaspoons finely chopped fresh ginger
- 2 medium firm ripe mangoes, cubed
- 1/2 cup unsalted raw shelled pistachios
- 1/2 teaspoon salt
- 12 cups trimmed mature spinach (8 ounces)
October 28, 2016
Quick Beef & Napa Cabbage Pho Quick Beef & Napa Cabbage Pho
Classic Vietnamese noodle soup typically takes hours to make, but this healthy pho recipe gets tons of flavor from cooking the aromatics and spices before adding the broth. Serve with hoisin, Sriracha and lime wedges.
- By: Breana Lai EatingWell Associate Food Editor
Ingredients 4 servings
- 1 tablespoon peanut or grapeseed oil
- 1 medium onion, cut into 6 wedges
- 1 (2 inch) piece fresh ginger, sliced
- 2 star anise (see Tip)
- 1 cinnamon stick
- 1 teaspoon cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 4 cups unsalted beef stock or low-sodium beef broth
- 2 cups water
- 2 1/2 tablespoons fish sauce
- 4 ounces thin rice noodles or rice sticks
- 8 napa cabbage leaves, cut into 2-inch pieces
- 12 ounces top sirloin or boneless rib-eye steak, very thinly sliced
- 2 cups mung bean sprouts
- 1 cup fresh mint and/or Thai basil leaves
- 1 jalapeño pepper, sliced