Holiday Recipes
Subtitle
Blog
Sheet Pan Shrimp Boil Recipe
|
|
comments (0)
|
This Sheet Pan Shrimp Boil is loaded with all the flavors of summer! Fresh juicy corn on the cob, smoked sausage, baby red potatoes and succulent shrimp seasoned and served with a flavor packed dipping sauce.
Sheet Pan Shrimp Boil
Forget big heavy boiling pots of water that are difficult to drain. This Sheet Pan Shrimp Boil is the fastest and easiest way to serve up a traditional shrimp boil. Fresh corn on the cob, red potatoes, smoked sausage and shrimp seasoned with Cajun Seasoning or Old Bay Seasoning, and served with a flavorful combination of hot sauce and butter for dipping.
Sheet Pan Dinners like my Sheet Pan Shrimp Fajitas, Sheet Pan Pork Tenderloin and Sheet Pan Salmon Dinner are my favorite easy dinners. I love thinking of ways I can convert traditional recipes to sheet pan recipes, where the entire dinner cooks on just one sheet pan.
How to Make Sheet Pan Shrimp Boil
- Start by partially cooking the fresh corn on the cob in the microwave. This keeps the corn juicy while allowing you to use fresh seasonal corn on the cob. Heat it right in the husks to allow the corn to steam. If you have corn on the cob that has already been husked, wrap it with a damp paper towel before microwaving to prevent the corn from drying out.
- Next, give the potatoes a head start in the oven since they will take longer to cook than the other ingredients.
- Finally, add the uncooked shrimp. Use large shrimp so they don’t cook faster than the corn and smoked sausage.
Cajun Seasoning vs. Old Bay Seasoning
Cajun Seasoning and Old Bay Seasoning have similar flavor profiles, and either can be used depending on your preference. I like to use the McCormick’s Gourmet Cajun Seasoning which is coarser and chunkier than the Old Bay Seasoning. I feel like I can be more liberal with the cajun seasoning without over-salting the dish, and it adds some heat. Old Bay Seasoning is traditional in a shrimp boil so it is also an excellent choice! Just make sure you decrease the amount used in the recipe so you don’t over-salt, similar to substituting regular salt when a recipe calls for kosher salt. If you use a cajun seasoning that is finely ground, that measurement should also be reduced from two tablespoons to one.
Optional Dipping Sauce
Try this delicious combination of hot sauce and butter to dip the corn, shrimp, potatoes and sausage in. It really takes this dinner to another level!
I love these kind of easy dinners for weeknight meals or for entertaining. I would serve this shrimp boil with:
Sheet Pan Shrimp Boil
Easy no-mess sheet pan version of the traditional shrimp boil!
Course: Dinner
Cuisine: American
Servings: 4
Calories: 708 kcal
Ingredients
- 4 ears corn in husk
- 1 pound baby red potatoes cut in half
- 1 pound large shrimp raw, peeled and deveined
- 1 pound smoked sausage cut into 2 inch pieces
- 2 tablespoons coarse gourmet cajun seasoning or 1 tablespoon Old Bay seasoning, divided
- 2 tablespoons olive oil divided
- 4 tablespoon butter melted
- 1 tablespoon hot sauce
- parsley chopped
- fresh lemon juice
Instructions
-
Start by preheating oven to 425 degrees and spraying a sheet pan with non stick cooking spray. Partially cook fresh corn on the cob by microwaving in husks for 5 minutes on high.
-
On sheet pan, toss potatoes with 1 tablespoon of olive oil and 1 tablespoon of cajun seaoning. Roast potatoes for 10 minutes. While potaoes are cooking, remove corn husks and silks and cut cobs into 2 inch slices.
-
Remove sheet pan from the oven and add corn, shrimp, and sausage. Toss with remaining olive oil and cajun seasoning. Return to oven and cook for an aditional 10 minutes or until shrimp is just cooked through.
-
Combine hot melted butter and hot sauce in small bowl. Sprinkle with parsley and squeeze fresh lemon juice over. Serve with melted butter and hot sauce for dipping.
Nutrition Facts
Sheet Pan Shrimp Boil
Amount Per Serving
Calories 708 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 19g 95%
Cholesterol 396mg 132%
Sodium 2052mg 86%
Potassium 901mg 26%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 40g 80%
Vitamin A 41.5%
Vitamin C 20.4%
Calcium 19.5%
Iron 28.4%
* Percent Daily Values are based on a 2000 calorie diet.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Source: https://www.number-2-pencil.com/sheet-pan-shrimp-boil-recipe/
Acer Aspire Laptop Giveaway
|
|
comments (0)
|
posted by Jaden
- Intel Celeron N4000 Dual-Core Processor (Up to 2.6GHz)
- 14″ Full HD (1920 x 1080) Widescreen LED-backlit Display
- 4GB DDR4 SDRAM Onboard Memory & 64GB eMMC
- Microsoft Office 365 Personal 1-Year Subscription & Windows 10 Home in S mode
- Up to 6.5 Hours Battery Life
The Acer Aspire 1 laptop with Windows 10 Home in S mode will inspire you to be more productive at work, school or play. Lightweight and stylish, the Aspire 1 features a beautiful 14” Full HD screen and the latest WiFi for fast connectivity and reliability that you can count on wherever you venture. Thin and light, this boundless device is fast and and the battery has enough juice to power you though your day. Works exclusively with apps from the Microsoft Store.
Breathtakingly beautiful images abound in rich Full HD (1920 x 1080) on the 14 inch widescreen display.
Stream, download and browse until your heart’s content! The latest 802.11ac WiFi provides a smooth Internet experience at connection speeds that are up to three times faster than previous generations.
Never miss another Steamy Kitchen Giveaway!
Subscribe to our Giveaway Notifications to keep up to date on all of our giveaways! We will even throw in a special gift when you confirm your subscription!List of Past Winners.
DISCLAIMER & OFFICIAL RULES: The giveaway product is provided by the sponsor of the giveaway and will be shipped from the sponsor directly. No purchase necessary to enter or win. Giveaway is open to people who are 18 years of age at time of entry and open to people worldwide. Steamy Kitchen and its sponsors only ship physical prizes to United States addresses. However, Steamy Kitchen reserves the right to provide an Amazon.com or Amazon.ca gift card for the value of the prize (at time of publishing) in lieu of shipping physical product due to shipping costs and logistics, especially for our international winners. Steamy Kitchen assumes no responsibility for late or misdirected entries due to SPAM, technological, or e-mail filtering issues or for prizes lost in transit. Winner will be notified by email, and must respond within 5 business days, otherwise winner will forfeit the prize and another winner may be drawn. For this giveaway, entrants can enter the designated number of times per e-mail address per day. The use of any system, robot, agent, or software to automatically submit entries in connection with this Giveaway is prohibited. Winners of giveaways are published on Steamy Kitchen, and winner's name and city/state/country are announced in Steamy Kitchen email newsletters. See rest of the Official Giveaway Rules.
Source: https://steamykitchen.com/47552-acer-aspire-laptop-giveaway.html
bodega-style egg and cheese sandwich
|
|
comments (0)
|
Like many New Yorkers, I have strong feelings about bodegas (adoration born of dependence) that go from the bodega cats to the stuffed shelves (mine appears to carry more items than our Trader Joe’s), to the griddles. I am in awe of the people who cook at them. I am constitutionally incapable of multitasking, I can barely handle simultaneously cooking a dinner and a side dish without setting fire to one or the other, but they make half a dozen different egg sandwiches at a time like its nothing.
I know the BEC (bacon egg and cheese) is the gold standard of bodega breakfast sandwiches, but I like my bacon crisp and on the side, thank you very much, and rarely on a Monday morning. My order is always an egg-and-cheese on rye toast, and truly one of the most blessed things about NYC is that is rye bread is often considered a standard bread option. My only quibble with them is that often the cheese isn’t melted enough either because the cheese was not engineered with melting in mind (ghastly) or because it wasn’t given long enough to heat up. I am not giving cooking tips (please cancel me immediately if I do) to someone making me an egg sandwich for $5 so instead try to make them at home as often as possible where I have my own little method that ensures that the cheese is always melty.
I shared this with Cup of Jo seven years ago, when I’d sometimes make them for my son’s after-preschool lunch. At the time, there was a bit of commotion over the fact that I’d used cheese singles “engineered with melting in mind.” At the grocery store this week, it appears that cheese slice options have come a long way, there were multiple cheddars and more to choose from with relatively unscary ingredient lists, although I still shamelessly defaulted to that which provokes the most outrage applause. Of course you can use any cheese that makes you happy, be it crumbled, grated, or sliced; you can add minced scallions, chives, or crumbled bacon too. The awesome thing about this is that it’s so easy, it requires no planning (especially if you’re not crazy enough to make the deli rye english muffins from Smitten Kitchen Every Day first, as I did) and you can be eating these in approximately 3 minutes, which is exactly what I want to hear at 9am on a Saturday.
Previously
One year ago: Stromboli and Chocolate Peanut Butter Cup Cookies
Two years ago: Guacamole and Broccoli Pizza
Three years ago: Banana Puddings with Vanilla Bean Wafers and Taco Torte
Four years ago: Charred Cauliflower Quesadillas and Chocolate Oat Crumble
Five years ago: Garlicky Party Bread with Herbs and Cheese and Fennel and Blood Orange Salad
Six years ago: Egg Salad with Pickled Celery and Coarse Dijon and Salted Caramel Brownies
Seven years ago: Cheddar, Beer, and Mustard Pull-Apart Bread
Eight years ago: Roast Chicken with Dijon Sauce and Mushroom and Farro Soup and Meatball Subs with Caramelized Onions
Nine years ago: Mixed Citrus Salad with Feta and Mint and Edna Mae’s Sour Cream Pancakes and New York Deli Rye Bread
Ten years ago: Flaky Blood Orange Tart and Warm Butternut Squash and Chickpea Salad
Eleven years ago: Rigatoni with Eggplant Puree and Matzo Ball Soup and Dulce de Leche Cheesecake Squares
Twelve years ago: Miniature Soft Pretzels and Sour Cream Bran Muffins
And for the other side of the world:
Six Months Ago: Marbled Raspberry Pound Cake
1.5 Years Ago: Blackberry-Blueberry Crumb Pie
2.5 Years Ago: Blueberry Bread and Butter Pudding
3.5 Years Ago: Takeout-Style Sesame Noodles with Cucumbers
4.5 Years Ago: Bourbon Slush Punch
Bodega-Style Egg and Cheese Sandwich
- Servings: 1
- Time: Less than 5 minutes
- Source: Smitten Kitchen
- An English muffin, roll or two slices bread of your choice
- 2 teaspoons butter or oil
- 1 egg
- Salt and pepper
- 1 slice of cheese or a small pile of grated or crumbled cheese
- Spoonful of sliced scallions, chives, crumbled bacon, or whatever else you want in your eggs
Beat one egg with a 1/2-teaspoon water, a couple pinches of salt and a few grinds of black pepper until just blended.
Melt butter in your pan or brush it with oil, to thinly coat it. Pour in the egg and roll it around so it coats the pan, as a thin crepe would. Immediately place your cheese and/or other fillings in the middle. After a minute, the egg will have set.
Fold the part of the egg closest to you over the cheese, like the first part of a business letter fold. Repeat this on the three remaining “sides,” forming a small square, or you can aim for more of a rectangle if that’s the shape your bread is. Leave the folded egg-and-cheese in the center of the skillet to cook for another 30 seconds, then slide onto your muffin or toast. Top the sandwich with the other half and eat immediately. Notice a couple sets of eyes gazing at you, perhaps wondering where their sandwich might be. Repeat a couple more times and not even mind because it’s so easy.
Source: https://smittenkitchen.com/2019/02/bodega-style-egg-and-cheese-sandwich/
Peach Crunch Cake
|
|
comments (0)
|
This is a recipe I was working on posting when I got the news earlier this week that my mother had passed away. I couldn't quite bring myself to finish the post, so it has sat here all week in limbo waiting. Today is the day of my mother's funeral. I cannot be there which really breaks my heart. I still can't quite bring myself to believe that she is gone . . .
I've been trying to stay super busy all week so that I don't have to think about it all. As soon as I stop and slow down, the tears come and my heart feels as if it is going to break in two. They tell me that with time this lessens, and the sadness is replaced with happy memories. I hope that is true.
This was a dessert I prepared earlier this week when our friends Tina and Tony came to us for lunch. Its a bit of a cheat really, as it uses only 5 ingredients, and those are all store cupboard ingredients . . . things you are likely to always have in the house.
Tinned sliced peaches, a vanilla cake mix, butter, soft light brown sugar and chopped walnuts . . . that's it!
You layer the ingredients in a baking dish, beginning with the undrained peaches . . . I used peaches in juice, but you could also use peaches in syrup. It depends on how much sugar you want to ingest.
After that you sprinkle the cake mix over top. The original recipe used a yellow cake mix, but we don't get those over here. We do get vanilla cake mix and that is what I used. I am sure any cake mix would work. Spice, lemon, anything but chocolate.
Over the cake mix you layer on slices of butter. Just dab them here and there, trying to cover as much of the cake mix as you can. I cut the butter very thinly.
You sprinkle the brown sugar over top of the butter slices . . . I push it through a sieve so that there are no lumps, but you don't have to do that if you don't want to. I'm just pedantic like that.
I just try to sprinkle it over as evenly as I can . . .
Finally, chopped walnuts are scattered over top . . . and then it is popped into the oven.
Where somehow, magically . . . some of the cake mix sinks into the peach juices thickening them into a sauce . . .
and the cake mix that doesn't sink works together with the butter, brown sugar and nuts to make a nutty crunchy topping. It just works. I don't know how, but it does. Its delicious.
With ImageWithout Image
Peach Crunch Cake
prep time: 10 minscook time: 45 minstotal time: 55 mins
A bit of a cheat, but delicious nonetheless. Very simple to make and uses store cupboard ingredients.
ingredients:
- 2 (215g) tins of sliced peaches in juice, undrained (24.5 ounces)
- 1 (425g) vanilla cake mix (family size vanilla or yellow cake mix)
- 125g butter, cut into 16 pieces (1/2 cup)
- 200g soft light brown sugar (1 cup, packed)
- 45g chopped walnuts
- custard, pouring cream or vanilla ice cream
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Layer all the ingredients in a 13 by 9 inch baking dish (or 8 individual single serving dishes), beginning with the peaches. Sprinkle the cake mix evenly over top of the peaches. Lay the butter slices over top of the cake. Sprinkle on the brown sugar, evenly, then sprinkle with the chopped walnuts. Bake in the preheated oven for 40 to 45 minutes, until golden brown and bubbling. Serve hot or cold with custard, pouring cream, or vanilla ice cream.
I like to serve this warm with either vanilla ice cream on top or with pouring cream or custard. Todd likes the custard. Tony wanted both cream and custard. Tina took the cream. Me . . . ice cream all the way. I am such a North American. Bon Appetit!
Source: https://theenglishkitchen.blogspot.com/2019/01/peach-crunch-cake.html
No Vacation Cover The Cranberries’ Debut Album
|
|
comments (0)
|
No Vacation Summer Tour
May Tour Dates
May 23, 2019Allston, MA, US @ Great Scott
May 24, 2019Washington, DC, US @ Union Stage
May 25, 2019Philadelphia, PA, US @ PhilaMOCA
May 26, 2019 New York, NY, US @ The Bowery Ballroom
May 28, 2019 Raleigh, NC, US @ Kings
May 29, 2019Atlanta, GA, US @ Purgatory at The Masquerade
May 30, 2019Orlando, FL, US @ Soundbar
May 31, 2019 Margate, FL, US @ O’Malley’s Sports Bar
June Tour Dates
June 01, 2019Tampa, FL, US @ Crowbar
June 03, 2019 New Orleans, LA, US @ Gasa Gasa
June 04, 2019 Houston, TX, US @ Satellite Bar
June 05, 2019 San Antonio, TX, US @ Paper Tiger
June 06, 2019Austin, TX, US @ Barracuda
June 07, 2019Dallas, TX, US @ Three Links
June 08, 2019 Oklahoma City, OK, US @ 89th Street (formerly the Conservatory)
June 09, 2019Santa Fe, NM, US @ Meow Wolf
June 11, 2019El Paso, TX, US @ Lowbrow Palace
June 13, 2019Phoenix, AZ, US @ The Rebel Lounge
June 14, 2019San Diego, CA, US @ Irenic
June 15, 2019Santa Ana, CA, US @ Constellation Room at the Observatory
June 16, 2019San Francisco, CA, US @ Great American Music Hall
June 19, 2019 Portland, OR, US @ Paris Theatre
June 20, 2019 Seattle, WA, US @ The Vera Project
June 21, 2019 Spokane, WA, US @ The Bartlett
June 22, 2019Boise, ID, US @ The Shredder
June 25, 2019 Salt Lake City, UT, US @ Kilby Court
June 26, 2019Denver, CO, US @ Larimer Lounge
June 27, 2019Omaha, NE, US @ Slowdown
June 28, 2019Minneapolis, MN, US @ 7th Street Entry
June 29, 2019Chicago, IL, US @ Subterranean
July Tour Dates
July 02, 2019Stockholm, Sweden @ Melodybox
July 03, 2019Groningen, Netherlands @ VERA
July 04, 2019Hamburg, Germany @ Molotow
July 04, 2019Prague, Czech Republic
July 06, 2019Warsaw, Poland @ Progresja
July 08, 2019 Vienna, Austria @ Vienna Arena (Arena Wien)
July 10, 2019Dour, Belgium @ Dour Festival
July 10, 2019Zagreb, Croatia @ Club Mochvara
July 11, 2019Dudingen, Switzerland @ Bad Bonn
July 13, 2019Dour, Belgium @ Dour Festival
July 16, 2019Paris, France @ La Boule Noire
July 17, 2019Amsterdam, Netherlands @ Paradiso
July 18, 2019 Suffolk, UK
July 18, 2019Düsseldorf, Germany @ Kassette
July 19, 2019Offenbach, Germany @ Hafen 2
July 20, 2019Gräfenhainichen, Germany @ Melt Festival
July 22, 2019Brighton, UK @ The Green Door Store
July 23, 2019London, UK @ The Dome, Tufnell Park
July 24, 2019Bristol, UK @ Exchange
July 25, 2019Leicester, UK @ The Soundhouse
July 26, 2019Manchester, UK @ Yes
July 27, 2019 Glasgow, UK @ Broadcast
July 29, 2019 Dublin, Ireland @ The Grand Social
July 30, 2019 Leeds, UK @ Brudenell Social Club
August Tour Date
August 02, 2019 Malaga, Spain @ Canela Party
Source: https://www.turntablekitchen.com/2019/04/no-vacation-cover-the-cranberries-everybody-else-is-doing-it-so-why-cant-we/
Indulgent Treats from Thomas Fudge
|
|
comments (0)
|
Ever since Thomas Fudge founded his remarkable bakery back in 1916, they have been making ridiculously delicious delights for people who simply don’t have time for mediocre. Scrumptious somethings for double-or-nothing food lovers whose fancies are tickled by serious baking. From the beginning, local sourcing and artisan craftsmanship has always been a real focus for Thomas Fudge's and remarkable baking remains at the heart of everything they do with recipes passed down from generation to generation. To this day they still slowly bake our tasty treats in batches. They are very proud to have retained many years of knowledge and expertise in their bakers, many of whom have been with them boy and man.
Their bakery is still firmly based in the heart of beautiful bountiful Dorset and this is something they are super proud of. The original bakery was in the sleepy rural village of Leigh. They moved a few miles down the road to their current location in Stalbridge in 1998.
Milk Chocolate Flapjacks - A wonderfully chewy fusion of oats, butter and syrup, baked until golden and then dunked into creamy Belgian milk chocolate for good measure. Nibble them over coffee with friends, grab one as an instantly satiating snack, or pass them off as your own when the mother-in-law pops over.
These were incredibly buttery, sweet and quite moreish. Chewy and really oaty. Not dry in the least like some kinds you might buy. They tasted homemade. Todd really enjoyed these.
They are also available in Dark Chocolate.
Milk Chocolate Florentines - A lavish fusion of fruit, almonds, hazelnuts and sticky caramel, cloaked in a thick shawl of creamy Belgian milk chocolate. Is it a biscuit to be smashed and sprinkled over an ice cream sundae? Or the perfect present for a host, to ensure you get another dinner invite?
Chewy and nutty and studded with fruits, I called dibs on these. Quite simply lovely. These are also available in Dark Chocolate and Salted Caramel.
White Chocolate Lemon Blisscuits - Zingy lemon biscuits bursting with chewy candied peel, dunked in thick Belgian white chocolate for extra naughtiness. Exceptional when dipped into a steaming cup of Earl Grey, they add incomparable crunch when crumbled over a lemon posset and never fail to provoke a murmur of delighted surprise.
I wasn't expecting the bits of sugared and chewy candied peel. These are incredibly scrumptious and very moreish, especially if you are as fond of lemon as I am. BLISScuits indeed!
Blisscuits also come in Dark Chocolate Stem Ginger and Triple Chocolate.
Chickpea & Sesame Flatbreads - Chickpeas, sesame and cumin baked into individual flatbreads: a marvellous marriage of flavours. Incredibly elegant and satisfyingly snappable, they’re the perfect partner for almost everything dippable or toppable. Dunk a shard into a big bowl of hummus, or top with a good dollop of baba ganoush for that extra je ne sais quoi. There’s no end to their versatility.
I really wanted to like these, but there was something about the texture in my mouth that didn't quite mesh for me. I think it was the chickpea flour. Other than that they had plenty of flavour and were lovely and crisp.
They also come in Cheddar and Shallot. (I think I would perhaps have enjoyed this flavour more.)
Their savoury range also includes Biscuits for Cheese and Wafers. Topping, dipping and nibbling with all manner of wondrous delights, their delectable savoury range is a cheese lover’s dream, a nibbler’s delight and a great store cupboard essential.
You can also use their range of sweets and savouries to add indulgent twists to your own creations, such as sweet accents for your cupcakes and cakes, toppings for crumbles, crisp savoury toppings for casseroles and meats, etc. Let your imagination be your guide.
Their baked treats can be found in selected stores up and down the land – Asda, Booths, Morrisons, Ocado, Sainsburys, Tesco, Waitrose – as well as all upstanding farm shops and delis, and online from their website.
Note - I was sent product free of charge for the purpose of review, but was not required to write a positive review in exchange. Any and all opinions are my own.
Source: https://theenglishkitchen.blogspot.com/2018/09/indulgent-treats-from-thomas-fudge.html
Chewy Vegan Chocolate Chip Cookies
|
|
comments (0)
|
We have a list of classic recipes we want to veganize and post here on I Love Vegan. First up, chewy vegan chocolate chip cookies!
We tested and tested these cookies until they were perfect. They’re crispy on the outside, chewy on the inside, and everything a chocolate chip cookie should be. I didn’t want these cookies to be good, considering they’re vegan. I wanted them to be awesome chocolate chip cookies. Period.
Ingredients for making vegan chocolate chip cookies. Left to right: Vegan butter (the image actually shows coconut oil, but you’ll want to use vegan butter), dairy-free chocolate chips, flax “eggs” + vanilla, granulated sugar, brown sugar, and dry ingredients: flour, baking soda, and salt.
Vegan butter, granulated sugar and brown sugar.
We tried these many ways. I started out making them with coconut oil, but the resulting cookies weren’t perfect. They tasted pretty good but didn’t look like chocolate chip cookies. At least not appetizing ones. They also required a lot more time and effort to make. Eventually I admitted defeat and went with vegan butter instead. We used Earth Balance but other vegan butters like Melt will work too. Anything that’s really firm when refrigerated would be perfect. I’m not sure about vegan margarines like Becel Vegan.
Creaming together the granulated sugar, brown sugar, and vegan butter until light and fluffy.
These chewy vegan chocolate chip cookies are great with a glass of non-dairy milk (Silk Vanilla Soymilk is my favourite) or a hot cup of tea or coffee. They’re great for lunches and after school snacks too! And don’t forget, since these vegan chocolate chip cookies don’t contain eggs, the cookie dough is fair play!
Adding the flax “eggs” to the creamed mixture of vegan butter and sugars.
I used my Kitchenaid stand mixer to make these cookies but you can use a hand mixer instead. I’m sure you can make them by hand, but it’s easier to cream the vegan butter and sugars together with a stand mixer.
The creamed mixture after beating in the flax “eggs”.
There’s some room for customization with these cookies. They’d be great with chopped pecans or walnuts added alongside the chocolate chips. Swap the chocolate chips for vegan candy-coated chocolate for vegan monster cookies.
Adding the flour, baking soda, and salt to the wet ingredients.
Store these cookies in an airtight container and they’ll be soft and chewy after a day. These cookies are freezer-friendly.
Mixing the flour, baking soda, and salt into the wet ingredients.
Looking for more vegan cookie recipes? I Love Vegan readers love our Perfect Vegan Gingerbread Cookies, Vegan Molasses Cookies, and our Coconut Oil Sugar Cookies.
Adding the chocolate chips to the cookie dough.
Mixed vegan chocolate chip cookie dough, ready to be dropped onto a baking sheet.
Recipe Notes:
Measuring the flour:
This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don’t scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.
Vegan chocolate chip cookie dough portioned out on a baking sheet.
For large, uniform chocolate chip cookies:
I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!
Freshly baked vegan chocolate chip cookies on a cooling rack.
For instagram-worthy chocolate chip cookies:
After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn’t matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.
If you want to use coconut oil instead of vegan butter:
Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ tsp (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.
Prep 30 mins
Cook 12 mins
Total 42 mins
Yield 16 large cookies
These chewy vegan chocolate chip cookies are easy to make and pair perfectly with a cold glass of non-dairy milk!
Ingredients
- ½ cup + ⅓ cup/208ml (180g) granulated cane sugar (I use the brand Red Path)
- ½ cup/125ml (110g) brown sugar, packed (I use the brand Red Path)
- ¾ cup/185ml (170g) vegan butter, such as Earth Balance
- 2 tbsp/30ml (15g) ground flaxseed
- ¼ cup/60ml non-dairy milk (I used Silk Vanilla Soymilk)
- 1 tsp/5ml pure vanilla extract
- 2 ¼ cups/560ml (300g) unbleached all-purpose flour
- 1 tsp/5ml baking soda
- ¼ tsp/1.25ml salt
- ¾ cup/175ml (125g) chocolate chips (check to be sure they’re dairy-free)
Instructions
- Preheat your oven to 350°F (177°C).
- Prepare flax “eggs”: In a small bowl or custard cup, stir together ground flaxseed, non-dairy milk, and vanilla extract. Let sit for 5 minutes or until you’ve completed step 3.
- Cream granulated sugar, brown sugar, and vegan butter in a bowl with a paddle for 5 minutes on medium speed.
- Add flax “egg” and vanilla extract to the mixture. Mix for 3 minutes on medium speed.
- Stir together flour, baking soda, and salt. Add dry ingredients the creamed mixture and mix until well combined.
- Stir in the chocolate chips.
- Drop spoonfuls of cookie dough onto a baking sheet, leaving at least 1” between cookies to allow room for them to spread while they bake. NOTE: I used a ¼ cup ice cream scoop, not completely full for large, evenly sized chocolate chip cookies.
- Bake at 350°F (177°C) for 12 minutes, until the edges are slightly brown and the cookies are soft to the touch and appear puffy. Leave chocolate chip cookies on baking sheet for 5 minutes to firm up before transferring them to a cooling rack.
- Store vegan chocolate chip cookies in an airtight container.
Notes
Recipe Notes:
Measuring the flour:
This recipe works best if you weigh out the flour using a kitchen scale. If you’re using measuring cups be sure to measure the flour accurately. I can’t stress this enough! Don't scoop flour out of the bag/container using your measuring cup. This packs the flour down and you’ll end up using too much resulting in dry cookies. For best results when measuring the flour with cups, use a fork or whisk to fluff the flour before gently spooning it into your measuring cup. Here’s a helpful guide for measuring flour.
For large, uniform chocolate chip cookies: I used a ¼ cup ice cream scoop, not completely full. I love using an ice cream or portion scoop for drop cookies. It’s easy and fast. This recipe reminded me that I need to buy a smaller portion scoop. ¼ cup scoops make for pretty big cookies!
For instagram-worthy chocolate chip cookies:
After dropping the cookie dough onto your baking sheet, add a few extra chocolate chips to the tops. If it doesn't matter how your cookies look, you can skip this step. Your cookies will taste delicious, but most of the chocolate chips will be inside the cookies.
If you want to use coconut oil instead of vegan butter:
Please, I beg you, if you can, use vegan butter! I committed myself to making these with coconut oil for my first 3 or 4 recipe attempts. The dough is harder to work with and doesn’t taste as delicious. I prefer to use coconut oil in rolled cookies. (Check our our Coconut Oil Sugar Cookies or our Perfect Vegan Gingerbread Cookies.) If you must use coconut oil, increase the salt to ½ tsp (2.5ml). You may need to chill the cookie dough if it gets too warm during the mixing process (the dough will appear greasy.) Creaming together the fat and sugars will look much different. The mixture won’t get fluffy. Instead it will look greasy (appearing greasier as the coconut oil warms up.) The finished dough will be crumbly, not soft and fluffy like it will be with vegan butter. You’ll need to pack the dough to get it to stay together.
Courses Dessert
Cuisine Vegan
Related Posts and Recipes:
Source: http://www.ilovevegan.com/chewy-vegan-chocolate-chip-cookies/
Scramble egg sandwich with zucchini, pesto and pistachios
|
|
comments (0)
|
July 12, 2018
We made it to England! It happened so fast, that yesterday evening we were both sitting in a van at night and we bought said it loud - it is strange that we are here. Why? Because yesterday we were in France in a sun, then we booked the euro tunnel online and within 30 minutes I was really trying to focus hard to drive in England (everything opposite). One day we fell asleep on the French coast, the second on English. Life is a funny and very, very good thing.
As I woke up super early due to the time change, I made a breakfast at 5 am (6am French time). Mia was still asleep, Tomasz started to work already. I took my coffee outside and I felt very grateful that I can do it. That I can wake up at 5am in England, make a great cup of coffee and drink it while looking at a beautiful moody sky and a beach.
It was a total left overs one, but definitely delicious. If I did it in my van on one pan, you can totally do it at home. All you need is an old baguette, butter, eggs, zucchini, pesto and pistachios. And if you’re short with one ingredient, except for baguette, eggs and buttes, it will work out as well.
You will need for 2:
- baguette
- 2 spoons butter
- 4 eggs
- few slices zucchini
- o1 tbsp green pesto
- ofew pistachios, chopped
- pinch of salt
- pinch of pepper
Cut baguette in slices. Heat your frying pan with 1 tablespoon of butter and place slices in it. Fry on both sides till it starts to be golden-brownish. Set aside.
Place zucchini slices and fry on both sides. Place them on baguette slices.
Add the rest of the butter to the pan, heat it and break three eggs into it. Make scrambled eggs just as you like it. I usually fry it until it starts to get together and then turn off the gas and leave it on a pan for 3 minutes more.
Place eggs on your slices, add pesto, sprinkle with salt, pepper and pistachios. Eat hot!
Enjoy, Marta
Source: http://whatshouldieatforbreakfasttoday.com/post/175810012950/scramble-egg-sandwich-with-zucchini-pesto-and
Clean Eating Corn Casserole Recipe
|
|
comments (0)
|
This clean eating corn casserole is a delicious, dairy free alternative for this home-style family classic!
If you love corn casserole, give this dish a try. It’s darker in color then the regular version due to the coconut sugar. It gives it a beautiful caramelized color that’s delicious too. This isn’t overly sweet, but you can taste and adjust before baking.
It’s a great side dish at any holiday table, or even just for a weeknight meal.
SAVE TIME:
To save time in the kitchen with this dish, make your creamed corn ahead of time. It will keep in the fridge for up to 3 days. Once you have that made, this dish comes together in about 10 minutes, with a one hour baking time. Not too bad!
Please don’t make this mistake I did. Cover your casserole lightly with foil during baking so it doesn’t dry out so much. But aside from that, this was so delicious! I served it with beans, asparagus and some roasted sweet potatoes. It was a delicious, plant-based meal!
ABOUT THIS DISH:
Many of you may be used to the corn casserole that’s almost more like cornbread because it’s made with a box of muffin mix. But that’s not what this is. It’s definitely a baked dish with a bready-type aspect to it though. It’s very filling and satisfying without the airy, bready texture. This dish is really more about the corn and mild sweetness than it is about breading.
SUBSCRIBE:
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Enjoy!
RECIPES USED:
- Clean Eating Creamed Corn Recipe
CLEAN EATING CORN CASSEROLE RECIPE:
Clean Eating Corn Casserole
A deliciously healthier spin on this home-style family classic.
Course: Casserole, Side Dish
Cuisine: American
Yield: 6 servings
Calories: 392 kcal
Author: The Gracious Pantry
Ingredients
- 1/2 cup butter (melted and cooled. I used vegan butter)
- 2/3 cup whole grain spelt flour + 2 tbsp.
- 1/4 cup cornmeal
- 3 tbsp. coconut sugar (or any unprocessed sugar)
- 1 batch creamed corn (see recipe link above)
- salt to taste
Instructions
Preheat oven to 350 degrees F.
Whisk the extra 2 tbsp. of flour into the melted butter until smooth.
Put the creamed corn and all ingredients (including the butter/flour mixture) into a large mixing bowl.
Pour the batter into an oiled baking dish. Mine was 9 x 12.
Bake for 1 hour, or until fully cooked through.
Recipe Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition Facts
Clean Eating Corn Casserole
Amount Per Serving (1 serving)
Calories 392 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 758mg 32%
Potassium 307mg 9%
Total Carbohydrates 59g 20%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 12.6%
Vitamin C 11.9%
Calcium 1.1%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.
Source: https://www.thegraciouspantry.com/clean-eating-corn-casserole-recipe/
Kimchi Cauliflower Fried Rice Keto, Paleo, Whole30
|
|
comments (0)
|
Easy Keto Kimchi Cauliflower Fried Rice comes together with your favorite protein and it’s ready it just about 15 minutes. This easy and quick Kimchi Cauliflower Fried Rice recipe is also paleo, Whole30 with vegan options. If you have never had Kimchi Cauliflower Fried Rice, life is about to change. Don’t miss this simple Keto Kimchi Cauliflower Fried Rice recipe, made extra easy with my secret weapon!
To know me, it to know my excitement for all things food! More importantly, beyond my simplistic love of food and cooking, it’s the real special things, like knowing where my food comes from, why it’s good for me, the impact that my food choices make on the environment and my health – that’s where I get real giddy. It’s just a true nerdy love affair, from top to bottom.
Anytime I can connect with my food on a deeper level, I jump at the chance. The wonder of the whole process is truly so special to me and I find each bite tastes so much better and each meal is so much more meaningful when I can slow down and acknowledge the full process and the full journey the food took to my plate. Our food is so much more than seeds, soil, sun and water. It’s love, it’s passion and it’s so so much work! We cannot ever take for granted the amount of energy that goes into our food.
I am so excited that in just a few weeks I will be up in the Pacific North West touring Cascadian Farm’s amazing land, learning about their process, the love, care and passion that goes into growing their food and to connect with my food on that deeper level. To me, these socially conscious companies are the true innovators in the food industry right now, they are the stewards of our planet, doing the extraordinary when it’s so easy to just opt for prioritizing automation, bottom lines and mass food production. Can I get an amen?!
I will certainly be taking you all along for the ride at Cascadian Farm over on my Instagram, so make sure you are following along there, and I will absolutely be sharing more after my trip here, along with another recipe, for sure.
In the meantime, I want to share a recipe that I just LOVE to make on busy weeknights. Cauliflower Fried Rice is a staple around here and there are so many iterations of this recipe in our household, at this point. I gave my standard Cauliflower Fried Rice recipe a bit of makeover for this Kimchi Cauliflower Fried Rice, by adding another layer of flavor, plus the benefits of fermented kimchi. (Since cooking fermented foods will kill most of the probiotics, I do recommend adding additional uncooked kimchi on top to maximize the benefits)
Using Cascadian Farm’s Recipe Cauliflower Blend with Stir Fry Vegetables, this Kimchi Cauliflower Fried Rice recipe is an absolute breeze, it’s actually kind of stupid how easy this is. Start to finish it’s ready in just about 15-20 minutes and it’s take-out level delicious, without the junk. You are getting plethora of veggies, which means a beautiful array of nutrients and colors!!
Excited to share more with about my upcoming trip, but in the meantime, make this super easy Kimchi Cauliflower Fried Rice, cherish each bite, celebrate the work that went into every meal you enjoy and never stop being in awe of your food!
Kimchi Cauliflower Fried Rice
- 2 tablespoons ghee, avocado oil or other cooking fat
- 1 cup kimchi (more or less to taste), cut into bite-sized pieces
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 - 2 cups cooked protein, chicken, pork, beef cut into bite-sized pieces or shredded, other options: shrimp or 3 eggs, scrambled
- 5 cups Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables* (1.5 packages)
- 2 tablespoons kimchi juice
- 1 tablespoon coconut aminos (you can also use soy sauce or tamari)
- sea salt, to taste
- Additional kimchi, cut into bite-sized pieces
- 1 fried egg (per person)
- 1-2 tablespoons chili paste or sriracha for topping
- sesame oil and/or sesame seeds for topping
- crispy / roasted seaweed, cut into thin pieces
- thinly sliced scallions
- microgreens
- To a wok or a large skillet over medium-high heat, add ghee or other cooking oil, add the chopped kimchi, garlic and ginger. Cook for several minutes until the kimchi starts to brown a little, 3 to 5 minutes. Add any cooked protein (not scrambled eggs or shrimp). Heat through. Give it a couple minutes.
- Add the Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables, along with the Kimchi juice and coconut aminos. Reduce heat to medium. Cover the wok or skillet and cook for 3 minutes. You want the veggies to be no longer frozen and barely tender but definitely not mushy.
- Take the lid off, increase the heat to medium-high, cook another minute, add scrambled eggs if using or cooked shrimp. Turn off the heat. Taste and add sea salt to taste, if necessary (likely it will not be).
- Serve the Kimchi Cauliflower Fried Rice topped with a fried egg, sesame oil, toasted seaweed or nori sheets, srirarcha or sesame oil, scallions, microgreens, etc
If you are gluten-free, be sure to buy a kimchi that is gluten-free and always look for hidden sugar or other shady ingredients. Better yet, find an amazing recipe online and make your own.
3.5.3229
This post was created in partnership with Cascadian Farm and the Feedfeed. I’m proud to work with brands that care about the health of its consumers and the planet. As always, all opinions and text are my own.
Source: http://tasty-yummies.com/kimchi-cauliflower-fried-rice/
