Page 105 – CWEB

Cherry, Date & Nut Muffins

CWEB

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May 3, 2021

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Healthy, moist and delicious muffins filled with cherries, dates and walnuts.

Ingredients

2 cups of white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons Splenda Sweetener, Granulated

1 1/2 cups of 1%% Milk

1 egg, beaten

3 tablespoons canola oil

1/2 cup dates, chopped

1/2 cup walnuts, chopped

1/2 cup fresh cherries, pitted and chopped, or 1 (12- ounce) package

Preparation

1. Preheat oven to 425.

2. In a deep mixing bowl, mix milk, egg, and oil.

3. In a separate bowl add in the dry ingredients: flour, baking powder, salt, and sugar.

4. Add the dry ingredients to the wet ingredients all at once. Stir until dry ingredients are moist but not smooth.

5. Mix in the dates and walnuts.

6. Fold in the cherries.

7. Fill greased muffin pan 2/3 full.

8. Bake at 425 degrees for 25 minutes.

9. Let the muffins cool for 5 minutes, then remove them from the muffin pan and finish cooling on a baking rack.

Credit: Foodista

I’ve included this chili in my Keto Instant Pot Cookbook as well. I try not to repeat recipes, but this one is a repeat chili cook-off champion, and I want you to be a winner–even if it is only at your own dinner table! if it is only at your own dinner table.

INGREDIENTS

1 cup canned fire-roasted tomatoes
1 tbsp chopped canned chipotle chile in adobo sauce
2 Corn tortillas
1 tbsp vegetable oil
1 cup chopped onion
3 garlic cloves minced
1 lb 90% lean ground beef
3 tsp Mexican red chile powder
2 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp dried oregano
1/2 cup Water
optional shredded cheddar cheese or Mexican cheese blend

INSTRUCTIONS

In a blender, combine the tomatoes, chipotle chile, and tortillas. Blend until smooth.
Select SAUTEÌ/Normal on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently, for 30 seconds. Add the ground beef and break up with a wooden spoon.
Add the chile powder, cumin, salt, and oregano. Allow the spices to bloom, about 30 seconds. Add the blender mixture. Rinse the blender using the water, and pour that into the pot.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Stir well to combine.
Top servings with shredded cheese, if desired.

RECIPE NOTES

PER SERVING
Calories: 260
Total Fat: 13g
Saturated Fat: 4g
Sodium: 990mg
Carbohydrates: 11g
Fiber: 2g
Sugars: 4g
Protein: 23g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

White Bean and Sausage Soup

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May 1, 2021

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You want a small bean like navy beans for this so that the beans cook down into the soup to thicken it. I used chicken sausage to keep the fat down a little, but if your diet can take a little fat now and then, feel free to use regular Italian sausage.

INGREDIENTS

1 cup dried navy beans
1 lb bulk Italian-style turkey or chicken sausage
2 garlic cloves minced
2 cups diced large onions
1 can diced fire-roasted tomatoes 14.5-ounce
3-4 bay leaves
1 tbsp Italian seasoning
1 1/2 tsp kosher salt
3 1/2 cups Water
4 cups chopped fresh collard greens
1/2 cup chopped fresh parsley optional
1/2 cup shredded Parmesan cheese optional

INSTRUCTIONS

One hour before you plan to cook, place the dried beans in a bowl and cover with hot water by 2 inches; drain before using.
Select SAUTEÌ/Normal on the Instant Pot. When the pot is hot, add the sausage and garlic and break up with a wooden spoon. Add the onions, tomatoes, beans, bay leaves, Italian seasoning, salt, and water. Stir in the collard greens.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH Pressure for 35 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Discard the bay leaves, stir in parsley and Parmesan cheese (if desired), and serve.

RECIPE NOTES

Per Serving
Calories: 200
Total Fat: 5g
Saturated Fat: 2g
Sodium: 850mg
Carbohydrates: 22g
Fiber: 6g
Sugars: 4g
Protein: 17g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cherry Upside-Down Cake (Extremely Easy to Make!)

CWEB

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May 1, 2021

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Cherry Upside-Down Cake (Extremely Easy to Make!)

This is an extremely easy recipe to make. It is basically a vanilla cake with fruits. You can substitute cherries with any other fruit that you like. It is perfect with an ice tea, or a hot cup of coffee!!

Ingredients

For the pan

40-45 cherries, pitted

Butter and sugar for the pan

For the Cake

125gr butter

¾ cup granulated sugar

1 tsp vanilla sugar

2 regular eggs, lightly bitten

½ cup light milk

2 ¼ all purpose flour, sifted

2 tsp baking powder

Preparation

1. Coat a rectangular pan with butter; sprinkle with sugar and cover the bottom of the pan with cherries.

2. Preheat oven to 170 ºC.

3. Melt the butter, sugar and vanilla in a medium sized saucepan. Remove from heat.

4. Add eggs and milk; mix well.

5. Stir in flour and baking powder and mix lightly.

6. Bake for approximately 40 minutes.

Credit: Foodista

Wonton-Style Meatball Soup

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April 30, 2021

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What’s wonderful about this light but filling soup is that you use many of the same ingredients in the meatballs as you do in the soup, which makes it quite efficient. So the long list of ingredients is actually many of the same ingredients but used in two ways. I find it most effective to prep the soup and the meatballs at the same time so I’m only touching each ingredient once.

INGREDIENTS

For the Soup

4 cups chopped bok choy
1 cup sliced green onions white and green parts
1/2 cup chopped fresh cilantro
1 tbsp soy sauce
6 cups low-sodium chicken broth

For the Meatballs

1 lb ground chicken or turkey
1/4 cup Chopped green onions white and green parts
1/4 cup chopped fresh cilantro or parsley
1 large egg lightly beaten
1 tbsp minced fresh ginger
3 cloves garlic minced
2 tsp soy sauce
1 tsp black pepper
1/4 tsp kosher salt
1 to 2 tbsp toasted sesame oil

INSTRUCTIONS

For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.
For the Meatballs: In a large bowl, combine the ground chicken, green onions, cilantro, egg, ginger, garlic, soy sauce, pepper, and salt. Mix gently. Using your hands or a small scoop, shape the mixture into meatballs. Place the meatballs in the pot.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Stir in the sesame oil and serve. Even Faster Tip: Make a double batch of the meatballs. Freeze one half uncooked, or bake and then freeze so you can make the soup even faster next time.

RECIPE NOTES

PER SERVING
Calories: 300
Total Fat: 16g
Saturated Fat: 4g
Sodium: 880mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 2g
Protein: 31g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Italian Greens and Eggs

CWEB

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April 30, 2021

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This is a super-efficient recipe that allows you to make eggs and veggies at the same time. It’s a light and colorful supper, and if you make more eggs than the recipe calls for, you will have breakfast done at the same time. How’s that for #ruthlessefficiency?

INGREDIENTS

1 cup thinly sliced onion
1 tsp kosher salt
1 tsp black pepper
1/4 cup Water
1 package frozen chopped kale broken into 3 or 4 blocks, 16-ounce
1 red bell pepper stemmed, seeded, and sliced
4 large eggs
4 oz grated parmesan cheese
1 tsp ground nutmeg
cooked rice or bread for serving

INSTRUCTIONS

In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
Place the kale on top of the onion. Scatter the bell pepper on top of the kale. Do not stir. Place a trivet on top of the vegetables. Place the eggs (still in their shells) on top of the trivet.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
Meanwhile, fill a large bowl with ice cubes and water. Remove the eggs and place in the ice bath. Allow to cool for 5 minutes.
Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cherry and Goat Cheese Stuffed Pork Loin

CWEB

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April 30, 2021

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Easy, delicious and healthy roasted Cherry and Goat Cheese Stuffed Pork Loin is overflowing with flavor.

Ingredients

1 teaspoon olive oil

¾ cup baby spinach

½ teaspoon lemon zest

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ cup dried cherries

¼ cup goat cheese crumbles

1 to 1 ½ pound pork tenderloin

2 tablespoons olive oil

¾ teaspoon salt

¼ teaspoon pepper

4 pieces butcher’s twine, 10” in length

Preparation

1. Preheat oven to 400 °F. Cover a baking sheet with foil and spray with non-stick cooking spray.

2. Heat olive oil in a medium non-stick pan over medium-high heat. Coarsely chop the baby spinach. Add the spinach, lemon zest, salt, garlic powder and onion powder to pan. Cook about 2 minutes, stirring frequently until just wilted. Remove spinach to a small bowl and set aside to cool for 5 minutes. Add the dried cherries and goat cheese crumbles to the spinach and toss slightly.

3. Rinse tenderloin and thoroughly pat dry. Lay tenderloin on a separate cutting board. Use a sharp knife to “butterfly” the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a book). Be sure to leave the loin with at least ½ inch uncut at the base. Repeat with remaining loin (here is a video I found to demonstrate).

4. Cover loins with plastic wrap and use the back of a rolling pin (or a meat tenderizer) to gently pound the meat until the surface is flat. Do not over pound, as this will affect the texture of the pork. Pound out to a uniform ½” thickness.

5. Place spinach filling down the center and roll up.

6. Tie the pork tenderloin closed with 4 pieces of twine, binding every two inches on the loin, ensuring the roll stays intact. Cut the excess string length.

7. Season the pork on all sides with salt and pepper.

8. Heat 2 tablespoons olive oil in medium non-stick pan over medium-high heat. Add pork to hot pan and cook until golden brown on all sides, about 6-7 minutes. Transfer pork loin to prepared baking sheet and bake the pork loin until it reaches a minimum internal temperature of 145 °F, about 12 minutes.

9. Remove from the oven and place the loin on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up.

10. Slice pork into ½” thick slices and serve.

Credit: Foodista

Butter “Chicken” with Soy Curls

CWEB

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April 29, 2021

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This recipe is based on my famous butter chicken, and I assure you it does not lack for taste or wonderful texture. I have used very little soy or manufactured protein in this book, but in this case, it’s well worth the exception.

INGREDIENTS

1 can diced tomatoes 14.5-ounce
1 1/2 cups dry Soy Curls
5-6 garlic cloves minced
1-2 tsp minced fresh ginger
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp kosher salt
2 tsp garam masala
1 tsp ground cumin
1 cup Water
1/2 cup cold butter cut into cubes, or coconut oil, 1 stick
1/2 cup heavy cream or full-fat coconut milk
1/4 to 1/2 cup chopped fresh cilantro
hot cooked basmati rice, naan, or riced cauliflower for serving

INSTRUCTIONS

In the Instant Pot, combine the tomatoes, Soy Curls, garlic, ginger, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, cumin, and water.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOKand set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
Select SAUTEÌ/NORMAL. When the pot is hot, add the butter and cream. Stir gently until the butter is melted. Use the back of your spoon to crush any large tomato pieces. Select CANCEL.
Stir in the remaining 1 tsp of the garam masala and the cilantro.
Serve with rice, naan, or riced cauliflower.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Classic Pot Roast

CWEB

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April 29, 2021

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This one is easy and faster than most other pot roast recipes mainly because the roast is cut into three smaller pieces. Why cook one large roast, have it take forever, and cook unevenly, only to shred it later? #ruthlessefficiency, people!

INGREDIENTS

1 3 lb chuck roast trimmed and cut into thirds
1 cup diced onions
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups low-sodium beef broth
2 cups chopped carrots
2 cups pearl onions or 1 white onion coarsely chopped
1 1/2 cups chopped long white potatoes
2 pieces stalks of celery cut into large
1 cup quartered mushrooms

INSTRUCTIONS

Place the roast in the Instant Pot.
In a blender, combine the diced onions, tomato paste, Worcestershire sauce, rosemary, thyme, salt, pepper, and broth. Blend until smooth. Pour the sauce over the roast.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
Open the lid, and stir in the carrots, pearl onions, potatoes, celery, and mushrooms. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
Serve the pot liquid as a sauce on the side.

RECIPE NOTES

Per Serving Calories: 250
Total Fat: 5g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g
Protein: 34g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chelley’s Thai Style Chicken Satay

CWEB

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April 29, 2021

0

When I was studying in Perth, I had the time and opportunities to recreate many Uniquely Singapore dishes like Carrot Cake, Char Kway Teow, Chick Kut Teh, Chicken Rice and Nasi Lemak to curb my cravings for food back home! They may not be as authentic as the taste back home since satay tastes a lot better if you cook it on charcoal grill and char kway teow is just out of this world when you can taste the wok hei, but nevertheless delicious enough to go around and made my friends and I very happy. Those were the varsity fun days.

Chicken satay is actually very easy to make!! Anyone can do this and impress their overseas guests should you decide to serve it at your dinner party and introduce some of our local delights. I forgot where I got this recipe but it should be from the net since I am always reading recipes online. It is a very good recipe and I have been using it ever since! Happy Skewering!

Ingredients

Marinade:

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon tumeric

1 clove garlic, chopped

3 tablespoons heaped dark brown sugar

1 tablespoon vegetable oil

1 tablespoon light soya sauce

1 tablespoon lemon juice

1 teaspoon fish sauce

You will also need:

500 grams chicken thigh or breast meat, cut into cubes

Cucumber, cut int wedges

Spanish onion, cut into wedges

A pack of bamboo sticks

A brush

Grill griddle pan or griller

Extra oil for cooking

Peanut sauce

Ingredients:

1 cup heaped of coarse roasted peanuts

4 cups unsweetened coconut milk

Peanut butter, to taste

2 tablespoons red curry paste

3 tablespoons brown sugar

3 tablespoons lemon juice

3 teaspoons fish sauce

Preparation

1. For satay:

2. Method:

3. Marinate chicken with marinade for at least 2 hours or preferably overnight in the fridge.

4. Make sure to soak bamboo sticks in water for 30 minutes before skewering the meat.

5. Cook satays on greased grill griddle and brush on oil and leftover marinade as needed. Cook about 3 minutes on each side.

6. Serve satays with peanut sauce, cucumber and onions.

7. For Peanut Sauce:

8. Method:

9. Bring coconut milk to a boil and add the rest of the ingredients and adjust to taste accordingly.

Credit: Foodista

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Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

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