1 cup all-purpose flour
3 large eggs
1 cup milk
pinch of salt and pepper
Preheat the oven to 430F
Drizzle a little oil evenly into a 12-hole non-stick muffin tray
Place the tray in the oven for 10 minutes to heat the oil
Make the batter - add the flour to a bowl and mix in the eggs until smooth
Gradually add the milk and beat until lump-free
Season with the salt and pepper
Remove the heated tray from the oven
Carefully pour the batter mixture evenly between the 12-holes
Place the tray back into the oven for 20-25 minutes, or until the puddings have puffed up and turned a beautiful golden brown
Serve piping hot
Coconut Lime Quinoa
1 cup quinoa, rinsed if necessary
1 (13.66-oz.) can of coconut milk
1/4 cup water
1/4 teaspoon salt
1 small lime, zested and juiced
Check the quinoa package to see if your quinoa needs rinsed. If it does, pour 1 cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water.
Place quinoa, canned coconut milk, water, and salt into the rice cooker.
The rice cooker will beep after about 30 minutes. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it. Note that you should let the quinoa set for about 4-5 minutes after it's done cooking and then fluff it.
Stir in the zest and juice of one small lime, and it's ready to serve.
Cooking Quinoa on the Stovetop
To cook quinoa on your stove-top, simply follow the instructions for rinsing and place all of the ingredients in a saucepan. Bring the mixture to a boil, cover with a lid, and simmer on low for 15 minutes. Let the quinoa set for about 4-5 minutes after it's done cooking and then fluff it. Then stir in the lime zest and juice.
1 pound mushrooms, cleaned and sliced
1 tablespoon oil
salt and pepper to taste
1/4 cup butter
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon lemon juice
salt and pepper to taste
Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20 minutes, mixing half way through.
Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!
Roasted Brussels Sprouts
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Sweet Potato Hash
2 tablespoons oil
15oz cans Corned Beef Hash
3 cups sweet potatoes (peeled and chopped into bite sized pieces)
1 Small onion
1/2 teaspoon garlic powder
salt and pepper (to taste)
1 1/2 cup shredded cheddar cheese
parsley for garnish
Add oil to a large skillet and turn on the heat to medium-high. Add hash, potatoes, onion, and seasonings, and cook and stir about 12-15 minutes or until potatoes are tender and hash is crisp.
Stir in cheese and top with parsley and sour cream, if desired. Ready to serve!
Honey Garlic Roasted Carrots
2 pounds baby/thin carrots peeled with tops chopped off
1/4 cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter melted
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon thyme leaves
1/8 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.
In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.
Thanksgiving Side Dish Recipes
It's that time of year again, and those of us planning on cooking Thanksgiving dinner have a lot to prepare for. Instead of the regular boring side dishes try out these and give your Thanksgiving dinner a boost.
Cranberry Crescent Rolls
1 can Pillsbury Crescent Rolls
Homemade cranberry sauce or canned cranberry sauce
1 egg, whipped
Preheat oven according to directions on the package of crescent rolls.
Separate crescent rolls in to individual rolls.
Use a spoon to put about a 1/2 Tablespoon of cranberry sauce on the thickest portion of the crescent rolls.
Carefully roll the crescent roll over the cranberry sauce and in to a crescent shape.
Brush the tops of each crescent roll with the egg wash.
Bake according to package directions.
2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
6 tbsp. butter, divided
1 cup finely chopped button mushrooms
¼ cup flour
1 cup milk
½ cup half-n-half
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup Greek yogurt
1 cup finely chopped yellow onion
1 egg, lightly beaten
1 ½ cups grated cheddar cheese, divided
1 ¼ cups whole-wheat breadcrumbs, divided
Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
Parmesan Roasted Cauliflower
8 oz cauliflower florets, sliced horizontally
2 tablespoons melted butter
1 tablespoon olive oil
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves
Preheat oven to 400°.
Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes. Remove from oven and serve immediately.