Roasted Red Peppers
http://bit.ly/2WSFOq2 Last week, I finished up this fajita recipe, and I still had an abundance of bell peppers in the fridge. I debated what to do with them – Toss them into salad? Sauté them for my breakfast tacos? – but in the end, I settled on making roasted red peppers to have on hand for summer sauces, pizzas, pastas, and more. If you’ve never made roasted red peppers, it’s super easy, and when they’re finished, the peppers have a lightly sweet, charred flavor that’s a delicious addition to all sorts of recipes. They keep for several weeks in the fridge, so make a big batch to blend in to your next dressing, top onto a sandwich, or serve as a simple appetizer with summer herbs, sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil. How to Roast Red PeppersThere are a few ways to make roasted red peppers at home. My preferred method for roasting is over a gas burner. I’ll either use a grill pan or char them directly over the gas flame. Of course, you can also roast the peppers in the oven. Here’s what you need to do: 1. Char the peppers whole over a gas burner, on a grill pan, or under a broiler until the skin is blackened all over. 2. Then, take them off the heat and place them in bowl. Cover the bowl with a kitchen towel or plastic wrap, and allow the peppers to steam and soften for 10 minutes. 3. When the peppers are cool enough to handle, peel and remove the loose skin. I like to leave just a bit of the blackened skin for a nice charred flavor. 4. Finally, slice off the stem and remove the membranes and seeds. At this point, you can leave the peppers whole or slice them into strips, depending on how you plan to use them. And that’s it! Roasted red pepper success. How to Store Roasted Red PeppersRoasted red peppers are ready to use as soon as you’ve peeled off the skins and removed their seeds. If you’re roasting one as part of a larger recipe, you can proceed with it right away. If you’re preparing a larger batch to keep on hand, allow them to cool completely before transferring them to the fridge. To keep them fresh, store the peppers in a jar with a tight-fitting lid and pour olive oil over the peppers to cover. Be sure to keep them submerged in the oil for maximum freshness! Stored this way, they should last for 2-3 weeks in the fridge. Alternatively, freeze your roasted red peppers for longer storage. Spread them in a single layer on a parchment-lined baking sheet to freeze individually before transferring them to an airtight, freezer-safe container. What to Do With Roasted Red PeppersOnce you’ve roasted your peppers, you have endless options for using them. Here are just a few ideas:
What do you like to do with roasted red peppers? Let me know in the comments! If you love these roasted red peppers…Try roasted cauliflower, roasted beets, or roasted asparagus next! Other posts you may enjoy...
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Mexican Shrimp Diablo
http://bit.ly/2IXRVID This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.
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Portobello Mushroom Tacos with Jalapeño Sauce |
Portobello Burrito Bowl |
Poblano "Crema" Enchiladas |
Spicy Sweet Potato Avocado Tostadas |
Healthy Vegetarian Grilling Recipes |
Stuffed Poblano Peppers |
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June 19, 2019 at 08:47AM
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This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
Salmon Avocado Salad
With the warmer weather, all I want to eat is salad these days. A big green salad with salmon, tomatoes and avocado is usually what I crave when I want to eat quick healthy, low carb meal. You can see more salad recipes from the archives.
The post Salmon Avocado Salad appeared first on Skinnytaste.
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June 19, 2019 at 07:47AM
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Craving chips? Try these crispy baked kale chips instead! They’re the perfect healthy snack option when you’re craving something salty and crunchy.
I remember when kale chips first became a thing. I think I initially thought they were kind of weird, but once I prepared them the right way… with the perfect amount of crunch and salt, I fell in love. It is SUCH a healthy snack option and a fun way to eat your veggies.
One whole batch of kale chips has about 180 calories while just 7 potato or tortilla chips can have about 150-160 calories. Kale chips all the way!
Health Benefits of Kale
In addition to kale chips being lower in calories, kale is one of the most nutrient dense foods on the planet! This means that there are a ton of nutrients in kale. #winning!
It has a ton of vitamin K, A and C. It is a powerful antioxidant, contains substances that have shown to fight cancer and is high in minerals that a lot of us are deficient in like calcium, magnesium and potassium.
Clearly kale is super healthy for you, but I know not everyone is a fan. That changes today with these kale chips!
Only 3 Ingredients Needed for Kale Chips
- kale
- olive oil
- salt
How to Make Baked Kale Chips
To start, simply wash and dry your kale. You want to make sure your kale is super dry before adding the oil and salt! I use my salad spinner to spin it dry but you can also use a clean kitchen towel. Don’t skimp on this step.
Once dry, de-stem and chop the kale into bite sized pieces.
Add kale to a large bowl and toss with olive oil and salt. Spread the kale on a large baking sheet (make sure no pieces are overlapping) and bake for 15-20 minutes or until the kale is nice and crispy.
I usually munch on the fresh chips right away, but you can store them in a sealed container for 1-2 days if needed. They don’t ever taste as good as they do straight from the oven though!
If you have a friend, partner or child that claims they hate kale, make these chips for them. I’m willing to bet that they’ll love them! A satisfying snack + nutrient packed? What more could you ask for?
If you make these baked kale chips, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.
PrintBaked Kale Chips
- Author: Brittany Mullins
- Prep Time: 10 minutesq
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 1
- Category: Snack
- Method: Bake
- Cuisine: American
Ingredients
- 1 bunch curly kale (about 5 cups)
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Wash and dry kale, de-stem and roughly chop into bite-size pieces.
- Make sure kale is super dry, add to a large bowl and toss with olive oil and sea salt.
- Spread kale out on a large baking sheet, making sure not to overlap pieces.
- Bake for 15-20 minutes, until kale is crisp.
- Best served immediately, but if needed you can store them in a sealed container for 1-2 days.
Nutrition
- Serving Size: 1 batch
- Calories: 184
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
Keywords: kale chips
On a Chip Kick? Try These Healthy Chip Recipes!
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June 19, 2019 at 07:07AM
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Love butterscotch? Then put these cookies on your list! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, perfect for dunking in milk or coffee.
Photography Credit: Elise Bauer
Butterscotch — a Classic dessert flavor
Butterscotch is a classic dessert flavor that doesn’t get the recognition it deserves. The key flavors that make up butterscotch are brown sugar and melted butter, preferably brown as well. When combined these two ingredients create a rich, old-school flavor that most people associate with butterscotch pudding or candy.
Butterscotch Cookies
I learned to make these butterscotch cookies during my internship at the Grange restaurant in Sacramento under the tutelage of pastry chef, Elaine Baker. Buttery, nutty, and rich with a slight caramel flavor, these butterscotch cookies are horribly addictive.
This crispy, crunchy cookie is easy to make (you probably have all the ingredients on hand) and guaranteed to make your usual cookie rotation. Best served to friends and family with tall glasses of cold milk or mugs of hot coffee for dipping.
Tip for How to Make Make Butterscotch Cookies Pop
Before baking these cookies are rolled in brown sugar and then get a little bit of salt sprinkled on top to punctuate the sweetness. It gives them that extra special something.
Love Butterscotch and Caramel? Try These!
Updated June 18, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Butterscotch Cookies Recipe
PrintDo not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.
Ingredients
- 12 tablespoons unsalted butter, cut into tablespoon sized slices
- 1 3/4 cups packed dark brown sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Sugar dredging mixture:
- 1/4 cup packed dark brown sugar
- 2 tablespoons white granulated sugar
Sprinkling salt:
- Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling (See Recipe Note)
Method
1 Preheat oven to 375°F and line baking sheets with parchment paper.
2 Whisk the dry ingredients: Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the brown sugar white sugar dredging mixture in another bowl and set aside.
3 Brown the butter: Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)
4 Make the cookie dough: Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
5 Shape the cookies: Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes.
Dredge them in the sugar dredging mixture until well-coated.
Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
6 Bake the cookies: Bake at 375°F for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake.
8 Cool and serve: Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping. Cookies will keep in an airtight container for about a week.
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 Butterscotch Cookies on Simply Recipes. Thank you!
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Garrett McCord
Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.
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June 18, 2019 at 04:02PM
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I was craving some color and fun in the kitchen, so these Rainbow-Colored Smoothies happened! Today I want to show you how to use sweet, antioxidant-packed fruit (and other plant-based ingredients) to create a smoothie in every color of the rainbow..Read more »
This is a summary, images and full post available on HHL website!
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June 18, 2019 at 03:37PM
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This easy chia jam recipe is made with just strawberries and chia seeds and takes less than 15 minutes to whip up. It’s loaded with fiber and protein, but no added sugar!
As you all know, I’m hooked on chia seeds and try to include them in my breakfast regularly and it’s pretty easy to do (especially when having chia pudding, overnight oats or protein pancakes) but I’m always looking for new ways to incorporate them in my meals. Chia jam is the perfect way to add chia seeds into my breakfast routine because it’s so easy to whip up, keeps in the fridge for about a week and it can be added to just about any breakfast recipe. I personally love stirring it into a bowl of Greek yogurt or adding it to my oatmeal.
What is Chia Jam?
Chia jam is a fruit-based jam or jelly made by combining puréed fruit with nutrient dense chia seeds. The chia seeds help the jam thicken up, without loads of sugar or thickeners like pectin and it comes together in about 15 minutes. Amazing right?
I’m sharing how to make strawberry chia jam, but you can use any fruit you like, fresh or frozen, to make chia jam And it doesn’t have to be heated (y0u can simply mash fresh or thawed frozen fruit) but I’ve found that heating the fruit helps break it down and gives the jam a sweeter flavor.
Once the fruit has been mashed and is the consistency you like, just add in the chia seeds and lemon juice (just to brighten the flavor) and let the mixture sit for a few minutes to thicken up and cool. And that’s it… your chia jam is ready to be used any way you like.
Chia jam can be used the same way regular jam is used! I love using it for peanut butter and jelly sandwiches, as a mix-in for oatmeal or yogurt or as a fruity spread on toast.
Why is Chia Jam so Healthy?
Beyond the fact that this chia jam is way lower in sugar, there are some amazing health benefits of chia seeds as well! Here’s a little reminder of why chia seeds are so healthy.
- Chia seeds are a good source of omega 3 fatty acids – Omega 3 and Omega 6 fatty acids are essential fatty acids, meaning that you need to get from food sources because your body cannot produce them itself. Omega 3′s reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. They’re also said to help with weight loss related to their regulation of blood sugar levels and insulin.
- Chia seeds are a plant-based protein – We all know protein is an essential macronutrient needed for many functions in the body, including muscle building and it’s awesome to have plant-based options.
- Chia seeds are loaded with antioxidants – Antioxidants help rid our body of free radicals, which have been linked to cancer and heart disease.
- Chia seeds are a good source of fiber – The fiber content with weight loss by keeping you feeling full, prevents constipation and enhances regularity.
- Chia seeds also contain magnesium and potassium – Two minerals essential for good health.
I had to make another batch for pictures, which worked out quite well because now I have some to put on my protein pancakes and greek yogurt this week!
If you try this strawberry chia jam recipe please be sure to leave a comment and star rating below to let me know how it turns out! Your feedback is super helpful for the EBF team and other EBF followers.
PrintEasy Strawberry Chia Jam
- Author: Brittany Mullins
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
Homemade sugar-free strawberry jam made with chia seeds, which help it thicken up and add omega-3 fatty acids and fiber.
Ingredients
- 1 cup trimmed strawberries (frozen or fresh)
- 1 Tablespoon chia seeds
- 1/2 Tablespoon lemon juice
- stevia, maple syrup or honey (to taste)
Instructions
- Add strawberries to a saucepan over medium-high heat and cook until the berries start to break down and the mixture is bubbling. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency.
- Stir in the chia seeds and lemon juice. Then taste, and add sweetener if desired. If your berries are sweet you might not need to add any sweetener at all.
- Remove mixture from heat and let cool the mixture cool and thicken, about 5 to 10 minutes.
- You can use right away or let cool completely before transferring to sealed container and placing in chia jam in your refrigerator. The jam will keep for up to 1 week.
Notes
- I like my jam with texture from the fruit, but if you like jam to have a smooth consistency, you can blend the mixture in a high-powered blender or use an immersion blender to blend until smooth.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 30
- Sugar: 2g
- Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
Keywords: strawberry chia jam
More Chia Recipes:
The post Easy Strawberry Chia Jam appeared first on Eating Bird Food.
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June 18, 2019 at 01:34PM
The Flat Belly Fix
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