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    Quick Amazing Appetizers With Caviar

    Christmas tartinki with caviar

    portions - 12

    INGREDIENTS

    White bread 1 piece

    Sour cream 150 g

    Red bow 1 head

    Red caviar to taste

    Black caviar to taste

    Vegetable oil 70 ml

    PREPARATION INSTRUCTION

    1. White bread (it is better to use baguette) cut into neat slices and fry in vegetable oil in a pan on both sides. Put on a napkin, let drain excess oil and cool slightly.

    2. Cut red onions into thin rings. For each slice of bread, lay out 2 onion rings, a teaspoon of sour cream and a teaspoon of any caviar (any kind of inexpensive sturgeon caviar such as American Hackleback or American Paddlefish).

    Baked Potatoes with Sour Cream and Caviar

      4 servings

    INGREDIENTS

    Finger potatoes 1.5 kg

    Olive oil 3 tsp

    Fresh rosemary 1.5 tsp

    Sour cream 20% 250 g

    Black caviar 200 g

    PREPARATION INSTRUCTION

    1. Preheat oven to 190 degrees.

    2. Cut the potatoes in half and mix with olive oil and rosemary, add salt and pepper to taste.

    3. Grease a large baking sheet with 1 teaspoon of oil.

    4. Spread the cut potatoes down evenly.

    5. Bake until potatoes are golden, crispy and fully cooked - about 35 minutes.

    6. Chill the potatoes for 10 minutes.

    7. On each half, first lay out a small amount of sour cream, and then - caviar.

    Scallop with baked melon

    4 servings

    INGREDIENTS

    Scallops 400 g

    Melon 240 g

    Black caviar 4 g

    Cress Daikon 8 g

    Green basil oil to taste

    Melon sauce 80g

    PREPARATION INSTRUCTION

    1. Baking melons in the oven at 180 degrees until its internal temperature reaches 70-80 degrees.

    2. Then send the scallop to the oven for 5 minutes to warm up.

    3. Put scallops on the plate, decorate with melon sauce and melon, top with black caviar and basil oil.

    Advice

    For melon sauce, you first need to boil the broth: 50 ml of water bring to a boil, add 0.5 grams of dashi and 2.5 grams of tuna chips. Finely chop 170 grams of melon, mix with 3 grams of green chilli, lightly fry in 50 grams of butter, add broth and punch in a blender until a homogeneous consistency.

    For basil oil, blend 160 ml of grape seed oil with 10 grams of basil, 1 gram of garlic and a pinch of salt in a blender.

  • Posted on

    Eight Hot Whip Sandwiches


    Eight hot whip sandwiches

    1. Sandwich “Caprese”

    Such an interesting hot sandwich can be prepared by taking the famous Italian appetizer - Caprese salad. The main ingredients are mozzarella, tomatoes, lettuce, basil, olive oil. Preparing such a sandwich is very fast and easy.

    Panini should be smeared with olive oil, which must first be mixed with spices to taste. Top with tomatoes, mozzarella, sliced ​​and lettuce. Place in the microwave for a short time so that the panini will redden and the mozzarella will melt slightly.

    1. Sandwich with ham and cheese

    The classic combination of ham and cheese is especially good in hot sandwiches. To make this sandwich, you will need 2 slices of brown bread, cheese, 2 slices of tomato, 2 slices of ham, salt and black pepper.

    Put grated cheese on one slice of bread, put ham and tomatoes on top, and then sprinkle again with plenty of grated cheese and cover with a second slice of bread. Pepper and salt. Put in the microwave and wait until all the cheese has melted.

    1. Chicken Sandwich with Bacon and Avocado

    Some varieties of hot sandwiches can be very rich and tasty. It all depends on the ingredients. So, chicken and bacon are not only appetizing and interesting, but also very nutritious combination.

    Take 1 large ripe avocado, cut it in half, remove the bone, and remove the flesh with a spoon. Puree the pulp by adding 1 tablespoon of lemon juice. Boil chicken in lightly salted water, cut into small pieces and pepper. Bacon lightly fry in a pan. Dry bread in a toaster. Spread both slices on the inside with avocado, put lettuce, bacon, chicken and a couple of slices of tomato.

    1. Egg and Spinach Sandwich

    A light and simple version of a sandwich made from eggs and spinach will be an excellent and nutritious snack. Preheat bread in a dry pan, sprinkled with olive oil. Spinach sandwich can be prepared in two ways.

    The first is to simply tear, mix with finely chopped green onions, 1 teaspoon of olive oil and a pinch of pepper. The second is to prepare the mixture: finely chop the spinach and green onions, mix them with 1 teaspoon of olive oil, 1 teaspoon lemon juice and 3-4 tablespoons of sour cream or Greek yogurt. Make eggs with eggs and place on top of spinach.

    1. Mexican Burger

    For such a burger you will need a sesame bun sliced ​​in half. Cooking is a must. Especially lovers are sharper, more exotic and tasteful. First prepare the sauce: in a small bowl, mix half cups of mayonnaise with 1 teaspoon of savory seasoning to taste. Putting it aside. In a large bowl, mix 600 grams of ground beef with your hands, 1 finely chopped bell pepper, 1 clove minced garlic, 1/2 cup green onions. Add spicy seasoning and a couple of tablespoons of salsa sauce. Make the mince meatballs, fry them in a pan or grill, pre-sprinkle them with butter. Smear the buns on the inside, put the patty, slices of tomato and lettuce leaves.

     

    1. Club sandwich

    In the US, a club sandwich is almost a classic dish. And for good reason. The sandwich is very tasty and easily quenches the feeling of hunger. In a frying pan, fry bread slices on one side. Non-roasted side smeared with mayonnaise. Put 2 slices of cheese and bacon on each sandwich, as well as small pieces of chicken, pre-fried. Then put 2 slices of tomato, chopped onion and lettuce leaves. Cover with a second slice of bread.

    1. Quick Chicken Pie

    Prepare a tender chicken pie, which can be divided into several mini pieces that resemble sandwiches. You can safely take them to the office as a snack.  and warm in the microwave. Mix 250 grams of homemade mayonnaise, 250 grams of sour cream, 2 eggs, 1 teaspoon of lemon juice. Mix the ingredients well with a mixer.  and gradually add 8 tablespoons of flour. Grease the baking dish with oil and pour in half the dough. Then put the stuffing, prepared from 500 grams of roasted chicken,  minced meat and 1 fried onion. Top with the remaining dough. Bake from 40 minutes to 1 hour at a temperature of 180–190 degrees.

    1. Cheese, Tomato and Smoked Salmon Sandwich

    The easiest and fastest option for those who have very little free time. Take two slices of whole grain bread. Lubricate them with olive oil, on top we rub enough cheese. Spread sliced ​​tomato and smoked salmon on top. Again, rub the cheese. Final ingredient - chopped onion. We place the sandwich in the microwave until the bread is browned and the cheese is melted. Delicious and healthy snack ready.

  • Posted on

    Quick And Easy Alfredo Sauce


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    Ingredients

    10 m servings 648 cals
    Original recipe yields 4 servings
    Note: Recipe directions are for original size.
    • 1/2 cup butter
    • 1 (8 ounce) package cream cheese
    • 2 teaspoons garlic powder
    • 2 cups milk
    • 6 ounces grated Parmesan cheese
    • 1/8 teaspoon ground black pepper
    • Add all ingredients to list
    • Add all ingredients to list
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

    Print
    • Prep

      5 m
    • Cook

      5 m
    • Ready In

      10 m
    1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

    Nutrition Facts


    Per Serving: 648 calories; 57.1 g fat; 10 g carbohydrates; 25.1 g protein; 170 mg cholesterol; 1030 mg sodium. Full nutrition



    Source: allrecipes.com

  • Posted on

    Easy Stir Fried Rice Cakes With Xo Sauce


    Prep: 10 min
    Cook: 10 min
    Total: 20 min
    Ingredients Directions Nutrition Ratings
    4 servings

    3 tablespoons vegetable oil, divided

    1 shallot, thinly sliced

    2 garlic cloves, minced

    1 teaspoon minced fresh ginger

    1 large zucchini, cut into half-moons about ½ inch thick

    12 fresh shiitake mushrooms, stems discarded and caps thinly sliced

    8 ounces fresh Asian rice cakes, soaked according to package instructions

    ⅓ cup chicken stock

    2 tablespoons Chinese rice wine or dry sherry

    2 cups shredded cabbage

    ¼ cup XO sauce

    1 teaspoon rice vinegar

    Salt

    1. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom. Add the shallot, garlic and ginger, and stir-fry just until aromatic, about 20 seconds. Add the zucchini and shiitake mushrooms and cook for 1 minute.

    2. Add the remaining 1 tablespoon oil and the rice cakes. Stir-fry until they start to turn golden, about 2 minutes.

    3. Add the stock, cover the wok or skillet with a lid and let steam until the rice cakes have softened and most of the liquid is gone, about 3 minutes. Uncover and add the rice wine, scraping the bottom of the pan with a spatula if any of the rice cakes are stuck to the bottom. Add the cabbage, XO sauce and rice vinegar. Stir so that everything in the pan gets evenly coated and cook for 1 minute more.

    4. Adjust the seasoning with salt, if needed. Transfer to a plate and serve.

    403 calories 

    13g fat

    63g carbs

    9g protein

    0g sugars

    Powered By

    Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

    My Rating:
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    Average (9):



    Source: purewow.com

  • Posted on

    Easy Pecan Pie Bread Pudding


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    Ingredients

    2 h 10 m servings 719 cals
    Original recipe yields 8 servings
    Note: Recipe directions are for original size.
    • 1 loaf day-old French baguette
    • 5 eggs
    • 3 1/2 cups whole milk
    • 1 cup sugar
    • 1 tablespoon vanilla extract
    • 1/2 cup butter
    • 1 1/2 cups brown sugar
    • 1 1/2 cups shelled pecan halves
    • Add all ingredients to list
    • Add all ingredients to list
  • 1 loaf day-old French baguette
  • 5 eggs
  • 3 1/2 cups whole milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 1 1/2 cups shelled pecan halves
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

    Print
    • Prep

      5 m
    • Cook

      45 m
    • Ready In

      2 h 10 m
    1. Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
    2. Preheat oven to 350 degrees F.
    3. In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
    4. Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
    5. Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
    6. Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
    7. Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
    8. Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

    Nutrition Facts


    Per Serving: 719 calories; 33.7 g fat; 91.8 g carbohydrates; 16 g protein; 157 mg cholesterol; 545 mg sodium. Full nutrition



    Source: allrecipes.com

  • Posted on

    5 Tips For Unprocessed Amp Easy School Lunches

    149 Shares

    I shared my top 5 tips for packing school lunches on our local NBC morning show (that airs at 5 AM, but luckily I got to tape it the day before at 9 AM, phew!) and thought I’d share the info and (abbreviated) news clip here as well. I’d love to hear how you make unprocessed school lunches happen in the comments below!

    5 Tips for Packing Unprocessed School Lunches

    1. Get the right supplies 
      No sense in throwing out baggies, paper bags, and napkins at the end of each day. Invest in some reusable boxes, cheap silverware, cute cloth napkins and an insulated lunch bag that’ll last you all year long. Check out some of the lunch products we use for inspiration.
    2. Plan ahead
      Make your own convenience food by making and packing away homemade soups, pancakes, muffins, breads and other goodies in your freezer! We bought an extra freezer to help us have enough space, and I share more on the process in this post from the archives.
    3. Work on your picky eaters
      I’m personally not a fan of sending new foods in my child’s lunch box if I’m not sure she likes it, so start by experimenting with new dishes at home either for dinner or on the weekend. Once you’ve got a “win,” send the leftovers to school the next day! Here are some more resources for picky eaters.
    4. Think outside the sandwich
      PB&J (or ham & cheese) can get old fast, so think beyond the sandwich with soups and stews (warm in a Thermos, see some examples here), wraps, waffles, hearty salads, or foods you might traditionally eat warm (served cold in the lunch box) when figuring out what to pack.
    5. Get your kid involved
      I’ve got loads of packed lunch photos both on my blog and also in all three of my cookbooks, so sit down with your kid and ask what they’d most like to have in their lunch box. Or better yet, get them to help you pack their lunch to ensure it’ll be a win at school the next day!

     

    3 Easy Lunch Ideas (The first 2 are from my new cookbook!)

    1. Chicken Burrito Bowls (served cold, which does not stop my kiddos for a second)
    2. Easy Chickpea Salad (also great for a work lunch)
    3. Tomato Bisque

    Do you have any unprocessed school lunch tips? Please share in the comments below.

    149 Shares

    We invite you to read along and hopefully join in as our family seeks out the real food in a processed food world. Our hope is since our family (that does not live on a farm, has two young children,…

    About MeContinue Reading  →

    I’m so excited to share all the info with you about the three cookbooks in my 100 Days of Real Food series. Each cookbook is unique, and features its own content – from breaking down the science behind grains, to…

    My CookbooksContinue Reading  →



    Source: 100daysofrealfood.com

  • Posted on

    Quick Raspberry Charlotte

    Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.


    Yield 6 servings Active Time 15 min Total Time 50 min

    Ingredients

      • 7 ounces savoiardi (crisp Italian ladyfingers)
      • 1 tablespoon Cognac or other brandy
      • 1 pint premium vanilla ice cream, melted
      • 10 ounces frozen raspberries (not in syrup)
      • 1 cup water
      • Rounded 1/4 cup sugar
      • 1 1/2 teaspoons fresh lemon juice
      • 3/4 cup chilled heavy cream
    1. Special Equipment
      • 7- to 8-inch soufflé dish

    Preparation

      1. Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
      2. Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
      3. Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
      4. Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
      5. Serve charlotte with remaining raspberry sauce.

    Related Video



    Source: epicurious.com

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