Tahini & Rye Cookies
http://bit.ly/2L34q9Y We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted. Recipes via Green Kitchen Stories http://bit.ly/2VeTpX1 April 21, 2019 at 04:33PM
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You’re invited: Our Chicago Cookbook Launch Party!
http://bit.ly/2GydmzS Hey Chicago friends – you’re invited to my book launch celebration for Love & Lemons Every Day this Thursday at Williams Sonoma in Lincoln Park! I’m going to be doing a fun cooking demo and signing books. I hope to see you there! Click here for tickets (each ticket includes a signed copy of the new book) Details: The post You’re invited: Our Chicago Cookbook Launch Party! appeared first on Love and Lemons. Recipes via Love and Lemons http://bit.ly/2h2Uz32 April 21, 2019 at 10:26AM
Rhubarb Almond Skillet Cake
http://bit.ly/2IMa6CA This rhubarb skillet cake—scented with orange zest and crowned with ruby pink, tart rhubarb—is a keeper! It's made in the food processor, cooked in a skillet, and beautiful, too! Photography Credit: Sally Vargas This moist cake—scented with orange zest and crowned with ruby pink, tart rhubarb—is a keeper. It has plenty of appeal and it earns it! You can whip it up at the drop of a hat in the food processor. Very little washing-up is required, and I always vote for that. HOW TO BUY AND STORE RHUBARBRhubarb is in season primarily from April to June in the U.S., but you can sometimes find it a little earlier or later than that. Look for stalks that are less than two inches in diameter and that are blemish-free and firm. You don’t have to peel them. Their color can range from green to pink to deep red. If the stalks have leaves, they should look fresh, not wilted. The leaves of rhubarb are poisonous, so be sure to remove and discard them. Store the stalks, unwashed, in a plastic bag in the refrigerator for up to one week. HOW TO FREEZE RHUBARBIf you have a good haul of rhubarb, you can cut the raw stalks into pieces, spread them on a parchment-lined baking sheet to freeze, and pop them into freezer bags once they are frozen. They should keep for up to 12 months. GRINDING YOUR OWN ALMONDS VS. ALMOND FLOURPersonally, I prefer the flavor of toasted almonds and the slightly coarser texture that comes from grinding the nuts in the food processor to make my own almond flour. But if you don’t have the time or the inclination to make your own, you can substitute store-bought almond flour in this recipe. CAN I USE A CAKE PAN IF I DON’T HAVE A SKILLET?You can use a 9- or 10-inch round cake pan that is at least two inches deep for this cake. I suggest buttering the pan and then lining the bottom with a round of parchment paper to fit. Check the cake for doneness after about 40 minutes, since baking time can vary according to the pan you use. HOW TO STORE AND FREEZE THIS CAKEThe cake is best eaten on the day it is made, but having said that, it keeps well for two to three days, covered tightly with foil stored at room temperature. To freeze the cake for up to three months, wrap it in plastic wrap then aluminum foil. WANT MORE RHUBARB RECIPES?Rhubarb Almond Skillet Cake RecipePrintIngredients
Special equipment:Method1 Heat the oven and prep the skillet: Preheat the oven to 350ºF. Generously butter a 10-inch ovenproof skillet with a heatproof handle. 2 Toast the almonds: Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until they smell toasty. Cool briefly. 3 Grind the almonds: In a food processor, add the almonds, 1/4 cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond-sugar mixture for the topping and set aside. 4 Combine the almonds and flour: Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine. 5 Make the batter: In the food processor, process the butter and the remaining 1/2 cup granulated sugar for 1 minute, or until light and fluffy. One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it. Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick. 5 Transfer to the skillet and top: Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula. Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture. 6 Bake the cake: Bake the cake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into wedges. Serve from the pan. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Rhubarb Almond Skillet Cake on Simply Recipes. Thank you! PrintProducts We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes http://bit.ly/2F9fkDA April 21, 2019 at 09:02AM
Skinnytaste Meal Plan (April 22-April 28)
http://bit.ly/2ZojfHv A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®. Happy Saturday! For those of you who made a baked ham for Easter, I included a few recipes to use the leftovers, including this Leftover Ham Bone Soup with Potatoes and Cabbage so don’t throw away that ham bone! I’m also over-the-moon to announce The Skinnytaste By Vremi Air Fryer is finally available for pre-order on Amazon! If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! MONDAY (4/22) Totals: Freestyle™ SP 16, Calories 812 # TUESDAY (4/23) Totals: Freestyle™ SP 16, Calories 968 # WEDNESDAY (4/24) Totals: Freestyle™ SP 17, Calories 969 # THURSDAY (4/25) FRIDAY (4/26) Totals: Freestyle™ SP 16, Calories 921 # SATURDAY (4/27) Totals: Freestyle™ SP 8, Calories 504 # SUNDAY (4/28) Totals: Freestyle™ SP 20, Calories 1,149 # *Prep Sunday night, if desired. **Green salad includes 6 cups mixed greens, 3 scallions, 1 cup each: tomatoes, cucumber, carrots, chickpeas and ¾ ***Freeze any leftover you/your family won’t eat. # This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate Recipes via Skinnytaste http://bit.ly/2ix3Luq April 20, 2019 at 09:17AM
Simply Recipes 2019 Meal Plan: April Week 4
http://bit.ly/2VVOBmL Simply Recipes 2019 Meal Plan: April Week 4This week's meal plan has classics like pork chops, but also spices things up with steak fajitas and slurpable soba noodles! There's something for everyone! This week please welcome, Rachel Knecht, and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel. I love making new recipes! I’m always on the lookout for a new dish to add to our repertoire. Yet, the rest of the family is sometimes hesitant to try a completely new dinner. Over the years, I have come up with a few tips that help make new meals fun for everyone:
I hope this week’s recipes inspire you to add a new dish to your dinner menu. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes http://bit.ly/2F9fkDA April 20, 2019 at 09:01AM
Pressure Cooker Lamb Stew with Spring Vegetables
http://bit.ly/2DqhYWX 1 Tie the herbs together: With a piece of kitchen twine, tie the rosemary, parsley, bay leaf, and lemon peel together. Set aside. 2 Brown the meat: Sprinkle the meat all over with salt and pepper. In a stovetop pressure cooker over medium-high heat, heat the oil. Add the lamb pieces in batches if they don’t all fit into the pot. Turn them with tongs until browned and transfer to a plate. This should take 10 to 15 minutes. 3 Cook the shallots and leeks: Add the shallots and leeks to the pot and cook over medium heat, stirring occasionally, for 2 to 3 minutes, or until they soften slightly. 4 Finish the stew base: Add the lamb cubes back to the pot and sprinkle with the flour. Cook, stirring occasionally, for 30 seconds, or until the flour coats the meat. Add the wine, chicken stock, and herb bundle to the pot. Use a flat wooden spoon to scrape the bottom of the pot to release the brown bits. 5 Seal the pot and cook: Cover the pot with the lid, seal it, and set it over a burner at high heat until the pressure gauge registers at its highest setting. Turn the heat to low and set the timer for 16 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Open the pot and remove the lid. 6 Cook the turnips: Add the turnips to the pot. Re-cover the pot with the lid, seal it, and set it over high heat until the pressure gauge registers at its highest setting. Turn the burner heat to low and set the timer for 3 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Remove the lid. 7 Add the remaining vegetables to the stew: With tongs, remove the herb bunch. Place the pot over medium heat and bring it to a simmer. Add the asparagus and cook for 2 minutes. Add the peas and cook for 1 minute longer or until the vegetables are tender but not mushy. Remove the pan from the heat and stir in the spinach until wilted and bright green. Taste and add more salt and pepper to taste. Serve in bowls with boiled new potatoes, if you like. INSTANT POT INSTRUCTIONSSteps 1-4: Use the sauté setting. Step 5: Secure the lid and set the pressure release to ‘sealing.’ Press the cancel button to reset the cooking program, then select the ‘meat/stew’ setting, and set the cooking time for 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.) When the cooking program ends, perform a quick pressure release by moving the pressure release to ‘venting.’ Watch for steam! Once you no longer see steam venting, open the pot. Step 6: Add the turnips and secure the lid again. Set the pressure release to ‘sealing.' Press the cancel button to reset the cooking program, then select ‘pressure cook’ or ‘manual.’ Set the cooking time to 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) Step 7: Open the lid and add the asparagus, peas, and spinach. Return the lid to the pot to allow the vegetables to cook in the residual heat for about 5 to 8 minutes, or until tender. Recipes via Simply Recipes http://bit.ly/2F9fkDA April 20, 2019 at 09:01AM
Crustless Ham and Cheese Quiche
http://bit.ly/2Doa6VY This low-carb Crustless Ham and Cheese Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)! Made with a leftover ham or ham steak, broccoli and Swiss Cheese.
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Vegan Chocolate Chip Cookies |
Carrot Quinoa Oatmeal Breakfast Cookies |
Vegan Carrot Waffles |
Almond Butter Brown Rice Crispy Treats |
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Dark Chocolate Olive Oil Cake |
The post Best Carrot Cake appeared first on Love and Lemons.
Recipes
via Love and Lemons http://bit.ly/2h2Uz32
April 19, 2019 at 10:21AM
http://bit.ly/2DnpEcC
This easy Key Lime Yogurt Pie is a cross between a key lime pie and a key lime cheesecake with a light, creamy filling that is sweet and tart, made with key lime juice, yogurt and cream cheese in a graham cracker crust.
Key Lime Yogurt Pie
The filling requires no baking, it’s set with gelatin so if you wish to make this a no-bake pie, you can also use a ready-made graham cracker crust. This was so delicious I had to get it out of my house, as I tested it a few times to get it just right! If you have been following me, you probably know how much I love pie, it’s my favorite type of dessert and the only sweets I really crave. Some other pies I love are this Peanut Butter Pie and this Mixed Berry Pie.
Recipes
via Skinnytaste http://bit.ly/2ix3Luq
April 19, 2019 at 07:46AM
The Flat Belly Fix
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