Page 133 – CWEB

3 Ingredient Peach Crisp

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December 18, 2020

3 Ingredient Peach Crisp is juicy summer fresh fruit with a buttery, crumbly, sweet topping. The easiest and tastiest dessert when company drops by!

Ingredients

5 ripe yellow peaches, peeled and sliced

(2 tablespoon sugar and 1 tablespoon cinnamon-optional)

1 package (9 oz) yellow cake mix, I used Jiffy

¼ cup butter, melted

Preparation

1. Preheat oven to 350 °F.

2. Place sliced peaches in an 8×8″ baking pan. Sprinkle with the sugar cinnamon mixture, if using.

3. In a small bowl, combine the cake mix and butter. Sprinkle the crumbled mixture evenly over the peaches and bake for 35-40 minutes or until the fruit is bubbling and the top is golden brown.

4. Serve with ice cream or whipped topping, if desired.

Credit: Foodista

Ravioli is made by encasing a filling between two layers of pasta. Traditional fillings are meat, poultry, seafood, or cheese; often, ricotta cheese is mixed with a vegetable such as spinach, mushrooms, or chard. Tomato-based sauce is popular, though melted butter is also common. Ravioli is the Italian version of the dumpling, as seen internationally by pierogi, momo, pelmeni or wontons.

Ingredients

2/3 pound flour

3 large eggs, beaten

teaspoon salt

3 teaspoons cooking oil

pound Ricotta cheese

1/4 pound Gruyere cheese, grated

1 tablespoon Parmesan cheese, grated

2 large eggs, beaten

2 tablespoons parsley, chopped

ground nutmeg

salt and pepper

1/2 gallon chicken stock or water

2 tablespoons butter, melted

2 tablespoons Parmesan cheese, grated

Preparation

1. In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.

2. In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley – then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.

3. Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.

4. Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.

5. Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.

Credit: Foodista

3 Cheese Arancini {Rice Balls}

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December 17, 2020

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These 3 Cheese Arancini {Rice Balls} were a staple in our home growing up. Perfectly cooked arborio rice mixed with 3 fabulous cheeses; mozzarella, ricotta & pecorino romano. They are then breaded and fried until golden brown and perfectly crisp.

Arancini require a handful of steps to make but they are all very simple steps that just take a little time. The arborio rice is cooked with water, garlic powder and butter until tender and all the water is absorbed. A couple tempered eggs are then stirred in along with fresh chopped parsley and the 3 cheeses. The mixture is scooped onto a lined baking sheet using a medium cookie or ice cream scoop. Pop into the refrigerator to cool, this makes them easy to handle. Once cooled they are rolled into balls and breaded with flour, egg then seasoned breadcrumbs. Deep fried until golden and crisp.

These are absolutely worth the time it takes to make them.The crisp breadcrumb coating then that cheesy flavorful arborio rice center… its wonderful! You can serve them as is or cut open and top with sauce and mozzarella, pop under a broiler to melt the cheese and enjoy!

Ingredients

4 cups water

1 ¾ cup arborio rice

2 tsp garlic powder

4 Tbsp unsalted butter

2 eggs

¼ cup grated pecorino romano cheese

½ cup ricotta cheese

1 cup shredded mozzarella

a handful of fresh chopped parsley

1 tsp salt

For the coating:

approx. ½ cup flour

2 eggs, whisked

approx ½ cup Italian seasoned breadcrumbs {I add just a bit of grated cheese & chopped parsley}

vegetable oil for frying

Preparation

1. Place the water, arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.

2. Cook and continue to stir until the water is all absorbed and the rice is tender.

3. Whisk the eggs in a small bowl. Add a small amount of the hot rice and stir. You want to slowly warm the eggs so they don’t scramble.

4. Stir the tempered eggs, pecorino, ricotta, mozzarella, salt and parsley.

5. Scoop the mixture, using a cookie/ice cream scoop, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cooled.

6. Set up your breading ingredients. Roll each into a ball then coat in flour, then the egg and finally into the breadcrumb.

7. Place back onto the baking sheet and continue coating all the rice balls.

8. Get a pot ready, filled with about 3 inches of vegetable oil, over medium high heat. The oil is ready when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.

9. Carefully add a few rice balls to the pot and cook until golden. It should take about 45 seconds to brown. Repeat with the remaining rice balls.

10. NOTE: Once the oil is cooled you can strain it out and save in a mason jar to use again.

Credit: Foodista

3 Bean Turkey Chili with Cornbread Cookies

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December 17, 2020

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3 Bean Turkey Chili with Cornbread Cookies

3 Bean Turkey Chili is packed with protein from lean turkey and beans, it’s loaded with amazing flavor that will have your family raving!

Ingredients

2 tablespoons olive oil

3 stalks celery, chopped

1 large onion, chopped

1 poblano pepper, seeded and finely chopped

2 carrots, finely chopped

1 teaspoon Kosher salt, divided

¼ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

3 tablespoons chili powder

¼ teaspoon ground cumin

5 cloves garlic, chopped

2 tablespoons tomato paste

½ teaspoon sugar

1 ½ pounds ground turkey

12 ounces sweet turkey Italian sausage, removed from casings and crumbled

One 28-ounce can petite diced tomatoes

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can kidney beans, rinsed and drained

One 15-ounce can black beans, rinsed and drained

One 4-ounce can fire roasted diced green chiles

2 cups chicken broth

1 cup shredded pepper Jack or sharp Cheddar, for topping

1 cup sour cream, for topping

¾ cup sliced scallions, for topping

Serve with Sweet and Savory Cornbread Cookies

Preparation

1. Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the celery, onion, poblano pepper, carrots, ½ teaspoon salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the garlic powder, onion powder, chili powder, cumin, garlic, tomato paste, sugar and cook, stirring, about 2 minutes. Remove to a small bowl and set aside.

2. Using the same pan, add the turkey, turkey sausage, ½ teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes.

3. Return the vegetable mixture to the pot and add the diced tomatoes, all the beans, green chiles and chicken broth. Continue cooking at medium-high and bring to a simmer, then reduce the heat to low and simmer until the flavors have melded, about 30 minutes.

4. Serve the chili topped with cheese, sour cream and scallions. And, don’t forget the Sweet and Savory Cornbread Cookies!

Credit: Foodista

20-minute Vegetarian Tacos

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December 17, 2020

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20-minute vegetarian tacos with bell peppers and portobello mushrooms cooked in a savory citrus sauce. This is a great meatless meal to include in your weekly meal plan.

Ingredients

3 tablespoons coconut oil

8 ounces portobello mushrooms, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

Salt to taste

3 tablespoons Ponzu sauce lime flavor

1 teaspoon dried basil

1 teaspoon brown sugar

For the tacos:

Tortillas

Salsa of your choice (I used homemade salsa verde. Click here for the recipe.

Fresh basil leaves (optional)

Mexican-style four cheese (optional)

Preparation

1. In a large nonstick skillet, heat up coconut oil over medium-high heat for 1 minute. Add mushrooms and bell peppers to the skillet. Add a pinch of salt. SautÃ© and cook until the vegetables start becoming tender, about 5 minutes.

2. Add Ponzu sauce, dried basil and brown sugar. Stir slowly and let the sauce and spices to combine evenly. Remove from heat.

3. Place the vegetables in the center of a tortilla, add a couple fresh basil leaves if using, drizzle with green salsa and cheese. (Omit the cheese if vegan.) Enjoy!

Credit: Foodista

20-Minute Chicken Parmesan

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December 16, 2020

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Ingredients

8 Chicken breast halves without skin

1 Egg, slightly beaten

1/2 cup Bread crumbs, seasoned

2 tablespoons Butter

1 3/4 cups Spaghetti sauce

1/2 cup Mozzarella cheese, shredded

1 tablespoon Parmesan cheese, grated

1/4 cup Fresh Parsley, chopped

Preparation

1. Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

2. Suggested Wine: Chianti, Chardonnay

Credit: Foodista

2-Ingredient Frozen Yogurt

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December 16, 2020

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It’s summer, and cool treats are in! Chances are, you are probably craving something sweet and fruity and frozen. Fro-yo, anyone? There seems to be a frozen yogurt craze happening, and for good reason. This treat packs a serious flavor punch, and adding yogurt and fruit to one’s day is a delicious choice. The fro-yo we make at Tasteseekers Kitchen could not get any easier, as there are only TWO INGREDIENTS! All you do is combine Greek yogurt and frozen fruit in a food processor, turn it on, and voilÃ ! You have delicious soft serve fro-yo. If you want to scoop your fro-yo, just freeze for a few hours and scoop away!

Ingredients

2 containers (5.3 ounces each) Yoplait Greek vanilla yogurt

1 1/2 cups frozen mango chunks

Preparation

1. Place ingredients in the bowl of a food processor. Process until smooth, scraping sides as needed. Serve immediately for soft serve consistency. Or, transfer to a freezer container and freeze at least three hours for firm, scoop-style frozen yogurt. Makes about 2 cups.

Credit: Foodista

2-hour no knead bread

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December 16, 2020

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Ingredients

750gr/26.45 oz. flour (I used 1/3 spelt flour and 2/3 all-purpose flour)

1 tbsp active dry yeast

2 tsp salt

500ml water

100ml milk

1 tbsp honey

Preparation

1. In a small saucepan, mix the milk, water and honey, and heat until lukewarm.

2. In a large bowl, sift the flour, salt and yeast.

3. Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny.

4. Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half.

5. Preheat your oven at 240 °C/450 °F, and put a bowl of water in your oven to create steam.

6. Line 2 baking sheets with baking paper.

7. Generously flour your work surface and carefully tip the dough onto it using a rigid spatula.

8. Flour your hands and split the dough into 8 to 12 pieces.

9. Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath.

10. Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls).

11. Cool on a wire rack.

12. Enjoy!

Credit: Foodista

2 Ingredient Pure Vegan Hemp Milk

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December 15, 2020

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Made with basically two ingredients and ready in just a matter of minutes, nutritious vegan hemp milk really is the way to go!

Ingredients

1/2 cup hemp seeds

2-3 cups distilled water (use less water for creamier, thicker milk)

2 pitted Medjool dates, to sweeten (optional)

Pinch salt (optional)

1/2 tsp vanilla extract (optional)

Preparation

1. There is no need to soak the hemp seeds.

2. Simply add the ingredients together and blend for less than a minute on a high speed blender or until the required consistency.

3. Pour and enjoy!

4. Notes

5. Hemp milk will last for up to 4-5 days when refrigerated.

6. There really is no reason to strain the milk but if you wish to do so, strain through a muslin cloth, nut milk bag or even a clean t-shirt.

7. For flavoured milk, add any natural ingredients of your choice.

8. For instance, for chocolate milk, add 1-2 tbsp. of raw cocao powder.

Credit: Foodista

2 Ingredient Nut Butter – Gluten-Free/Paleo/Vegan

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December 15, 2020

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2 Ingredient Nut Butter – Gluten-Free/Paleo/Vegan

Home-made nut butters are the absolute bomb! Ready in minutes, gluten-free, Paleo and vegan, they are the perfectly healthy alternative to shop-bought peanut butter.

Ingredients

1 cup nuts of choice,

1 pinch pink Himalayan salt,

1 date (optional),

1 tsp. vanilla extract (optional)

Preparation

1. Pre-heat the oven to 180c and place choice of nuts in a baking tray.

2. Sprinkle on the salt before placing the tray in the oven for a few minutes until browned.

3. Add the nuts into a high-speed blender and blend until smooth. (This will take a while and several goes!)

4. Once smooth, add the date and extract, if needed.

5. Notes

6. The blending process is quite tedious in that it takes a while.

7. If you do not have a vitamix, you will have to stop blending every so often to scrape the butter off the sides before blending again. Repeat this until the nuts are completely smooth and resembles peanut butter.

8. After this, you can add the date/agave and vanilla extract if wanted.

9. Store in an airtight container.

Credit: Foodista

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CWEB NEWS

3 Ingredient Peach Crisp

Ingredients

Preparation

3 Cheese Ravioli

Ingredients

Preparation

3 Cheese Arancini {Rice Balls}

Ingredients

Preparation

3 Bean Turkey Chili with Cornbread Cookies

Ingredients

Preparation

20-minute Vegetarian Tacos

Ingredients

Preparation

20-Minute Chicken Parmesan

Ingredients

Preparation

2-Ingredient Frozen Yogurt

Ingredients

Preparation

2-hour no knead bread

Ingredients

Preparation

2 Ingredient Pure Vegan Hemp Milk

Ingredients

Preparation

2 Ingredient Nut Butter – Gluten-Free/Paleo/Vegan

Ingredients

Preparation

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