Page 137 – CWEB

2. Heat the oil over a medium heat. Add carrots and celery first and cook for about 2 minutes. Follow with the onion and cook for another 2-3 minutes. Add the mushrooms and garlic, then cook until all of vegetables are soft and liquid gone. Season with salt and pepper. Remove from heat and allow to cool slightly.

3. Meanwhile, add the bread and walnuts to a food processor or blender and pulse until it becomes fine. Put your meat into a bowl and add the oatmeal, cilantro or parsley, ketchup and the bread mixture. Mix throughly with your hands. Then add the vegetable mixture. Again, mix throughly with your hands.

4. Pour the mixture into the loaf pan and form a loaf shape. Bake for 45 minutes. Allow to set for 5 minutes before enjoying!

Credit: Foodista

“Dirty Shirley” & Amaretto Ice Cream Floats

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November 22, 2020

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“Dirty Shirley” & Amaretto Ice Cream Floats

A childhood favorite makes a comeback with this adult Shirley Temple float, spiked with vodka and amaretto ice cream.

Ingredients

1 c. vanilla ice cream, softened

1 oz. amaretto liqueur

16 oz. lemon-lime soda, chilled

2 oz. marachino cherry juice

3 oz. vodka

marachino cherries, for garnish

Preparation

1. Mix the softened ice cream and amaretto liqueur in a small bowl until combined. Place in the freezer until the ice cream has firmed up again and is “scoopable”.

2. Combine the soda, cherry juice and vodka, divide evenly between 2 glasses. Top with scoops of the amaretto-spiked ice cream.

Credit: Foodista

“Cuisine fusion” croissant

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November 22, 2020

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I am a traveller and I lived all over the world or nearly. Which breakfast will I choose in between all the ones that are still in my memory.?
I used to travel from Lobito to Antwerp or vice versa, 15 days at sea and I still remember the exact taste of the breakfast kippers served on board.
In South Africa there was a vast selection of breakfast buffets, I was always attracted by the haddock or the onions and liver .
Near the Grand Canyon in the United States, at breakfast we were served a plate of eggs, sausage and potatoes, it stalled in the stomach all day.
In Niger, the head of the sheep used in the eve barbecue is provided for breakfast.
Philippines: the essential bowl of noodles
In Brussels at the Benson Hotel, I enjoyed so much the Nordic breakfast, herring, salmon…

The last straw is that I do not normally eat for breakfast.

At least I I opted for a delicious version of “fusion cuisine croissant” including:

Ingredients

a croissant from France

mascarpone cheese from Italy

salmon from Norway

pepper citrus from Slovenia

cucumber and lime from ??

trout eggs from Belgium

Preparation

1. Preparation is simple.

2. Split into 2 the croissant

3. Spread mascarpone on the bottom.

4. Grind the citrus pepper.

5. Place a slice of salmon

6. Garnish with cucumber slices.

7. Close the croissant.

8. Garnish with a slice of lemon and some trout eggs.

Credit: Foodista

“Closed Oven” Turkey Christmas recipe

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November 21, 2020

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Literally the perfect Thanksgiving & Christmas turkey recipe – foolproof!

Ingredients

1 turkey, 12-20 pounds completely thawed

2 stalks celery rough chopped

1 large apple rough chopped

1 large onion rough chopped

1/2 cup butter cut in 8 pieces (1 stick)

1 cup water

1/4 cup olive oil

1 tbsp salt

1/2 tbsp pepper

Roasting pan with lid *that will close tightly with turkey inside*

Preparation

1. Rinse the thawed turkey, save neck and organs for making stock later if you desire. Pat the turkey dry and place it breast-side up in the roaster pan. If the lid doesn’t close tightly over the turkey, you will need to break the breastbone to ensure a tight fit. Otherwise, do not use this recipe.

2. Put some pieces of the celery, apple, onion, and butter in the turkey cavity. Do not overstuff. Put all remaining pieces around the sides of the turkey. Rub a light coating of olive oil on the turkey and sprinkle with salt and pepper.

3. Add a cup of water to the bottom of the roaster pan and cover making sure the lid fits tightly. The turkey should have some clearance so that it is not touching the roaster lid.

4. Place the bird in a preheated oven and cook at 500 for one hour, then turn off the oven and *do not open* for 5-6 hours.

Credit: Foodista

“Cheese Bouquet” Muffins

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November 21, 2020

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Ingredients

1 tablespoon cup+ 1 finely shredded cheese, divided

1 tablespoon cup+ 1 finely shredded Parmesan

1 tablespoon cup+ 1 finely shredded blue cheese

2 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 3/4 cups low-fat milk

2 tablespoons extra virgin olive oil

1 large egg

Cooking spray

Optional:

1 tablespoon cup+ 1 finely shredded white cheese

1/4 finely chopped curly parsley

Preparation

1. Preheat oven to 350 ° F (180 ° C)

2. Place each of the tablespoons cheese in a small bowl and set aside.

3. Combine the flour, remaining cheese, sugar, baking powder, baking soda, salt and freshly ground black pepper in a medium bowl, stirring with a whisk.

4. Separately, combine the milk, olive oil and egg and add gradually to the flour mixture, stirring just until moist.

5. Spoon batter into muffin cups coated with cooking spray.

6. Sprinkle evenly with reserved 3 or 4 tablespoons cheese

7. Bake at 350 ° for 20 minutes or until muffins turn golden brown

8. Remove muffins from pans right after getting them out of the oven and place on a wire rack.

9. Enjoy your cheese bouquet muffins for breakfast or serve them with a soup or salad for a light lunch.

Credit: Foodista

“Cevabun’s” Duchess Potatoes

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November 20, 2020

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I saw this recipe on Food Buzz posted by my foodie friend “cevabun”. First, the photo caught my eye and I said to myself, what beautiful cookies. Then I actually read the title and to my surprise they were potato cakes or Duchess Potatoes. What a wonderful idea as a side dish to my sautÃ©ed zucchini I was planning to cook for dinner that day. To my big surprise, the blog is in Romanian language and I had no clue what to do. But thanks to Google Translate the problem was quickly solved. I changed the recipe to my liking: I added some more spices and reduced butter and eggs. And although mine Duchess Potatoes don’t look as half as pretty as the original does, but they were super delicious!!!

Ingredients

Ingredients:

6 medium potatoes

1 stick unsalted butter

1 egg

1 teaspoon ground nutmeg

1/2 teaspoon ground turmeric

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground ginger

1/4 black pepper

salt to taste

Preparation

1. Directions:

2. Peel the potatoes and cut them into cubes. Let the potatoes boil in water with salt until they are cooked (soft). Remove potatoes from heat and drain the water. Return the pot to the heat (low heat) and mash together with butter. Let the mashed potatoes slightly cool down before adding the lightly beaten egg. Mix well to get a smooth consistency. Add the nutmeg, turmeric, ginger, black pepper, and garlic and onion powder. Mix to combine. Season mashed potatoes with salt if needed.

3. Pipe the potatoe cakes onto a greased cookie sheet.

4. Bake for 6 – 8 minutes in 400*F preheated oven, or until golden brown.

Credit: Foodista

“Best Carrot Cake” With Cream Cheese Icing

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November 20, 2020

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“Best Carrot Cake” With Cream Cheese Icing

This carrot cake recipe from the Canadian Living Test Kitchen is one of their many recipes which I often turn to knowing that it will never fail to impress. They aren’t kidding when they refer to it as ” Canada’s Best Carrot Cake”. If you’re a carrot cake fan, you’re going to love this multi-layered cake filled with cream cheese icing. The cake with crunchy pieces of pecans, and little orange flecks poking through the carrot – pineapple batter is as near to perfection as you can get.
The only changes I made in the past to the original cake recipe is that from time to time, I might add shredded coconut for that extra tropical flavour to compliment the pineapple. In order to have enough filling for the four layers, I stretched the already decadent cream cheese icing by adding extra icing sugar and some 35% cream . My version of the cream cheese icing is provided below the original recipe from the CL Test Kitchens. The cake is finished off with Belgium white chocolate disks and homemade candied carrot slices for garnish.
One little word of advice should you decide to undertake the recipe; make sure the crushed pineapple is well drained. I even go so far as to wring it out in a paper or cloth towel.

Ingredients

Cake Batter:

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3/4 teaspoon salt

3/4 cup granulated sugar

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

2 cups grated carrots

1 cup well drained crushed pineapple

1/2 cup coarsely chopped pecans (toasted for better flavour)

Icing:

1 package cream cheese (8 ounces/ 250 g)

1/4 cup butter softened

1/2 teaspoon vanilla

1 cup icing sugar

Preparation

1. Cake Batter:

2. Sift and blend the flour, baking powder, baking soda, cinnamon,nutmeg and salt into a large mixing bowl.

3. In a separate bowl, beat together the sugars, eggs, oil and vanilla. Stir in the carrots pineapple and pecans.

4. Transfer to two prepared 8″ square cake pans.

5. Bake in a pre-heated 350 º F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.

6. Icing:

7. Add the cream cheese and butter to a bowl and beat until smooth. Pour in the vanilla and gradually beat in the icing sugar, until a smooth consistency.

Credit: Foodista

Zucchini with Cannellini Beans and Macaroni

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November 18, 2020

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Zucchini with Cannellini Beans and Macaroni

Ingredients

1 large zucchini — quartered and sliced

½ red onion — sliced

2 stalks celery — chopped

2 cloves garlic — chopped

½ cup Italian parsley — chopped

29 oz. can cannellini beans — drained

1 tbs. capers — plus tablespoon of caper juice

Juice of ½ lemon

1 ½ cups water

½ tsp. salt

½ tsp. black pepper

1 tsp. dried oregano

½ tsp. red pepper flakes

2 tablespoons olive oil — plus a little more for drizzling

Grated Parmesan or Romano cheese

1 lb. of your favorite macaroni

Preparation

1. Heat a large frying pan with 2 tablespoons of olive oil. Add the zucchini, parsley, garlic and celery and sautÃ© until the onion is soft and the garlic fragrant.

2. Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low.

3. Prepare the macaroni as directed. Drain the macaroni and add to the pan; toss and add an extra drizzle of olive oil, dash of red pepper flakes and grated cheese.

Credit: Foodista

Xocolate Smoothie with Xocai Healthy Chocolate Activ and Protein Bar

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November 18, 2020

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Morning Sunshine Xocolate Smoothie with Xocai Healthy Chocolate Activ and Protein Bar

Ingredients

1 Xocai Protein Bar, crumbled

1 tbsp Xocai Activ powder

1 tbsp honey

1 tbsp cinnamon

1 1/2 cups Vanilla Rice Milk or Almond Milk or 1 cup milk and 2 oz. yogurt of choice

1 1/2 cups Fresh or frozen raspberries, blueberries, or other fruit

6 cubes ice

6 whole coffee beans (optional)

Preparation

1. Place all ingredients in blender an blend until smooth. Serves 3

Credit: Foodista

Warm and Luscious Sipping Chocolate with Xocai Healthy Dark Sipping Xocolate

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November 17, 2020

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Warm and Luscious Sipping Chocolate with Xocai Healthy Dark Sipping Xocolate

Ingredients

2 cups milk (Milk)

1/4 cup hot chocolate mix (Xocai Sipping Xocolate)

3/4 tsp sugar (Sugar Substitute)

1/2 tsp vanilla extract (Vanilla)

Preparation

1. Heat milk in microwave for 4 minutes. When milk is hot, add the remaining ingredients. Froth with a whisk, 15-30 seconds, until Sipping Xocolate is melted and smooth. Pour into cups.

Credit: Foodista

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“Meat”Loaf hearty and colorful vegetarian meatloaf

Ingredients

Preparation

“Dirty Shirley” & Amaretto Ice Cream Floats

Ingredients

Preparation

“Cuisine fusion” croissant

Ingredients

Preparation

“Closed Oven” Turkey Christmas recipe

Ingredients

Preparation

“Cheese Bouquet” Muffins

Ingredients

Preparation

“Cevabun’s” Duchess Potatoes

Ingredients

Preparation

“Best Carrot Cake” With Cream Cheese Icing

Ingredients

Preparation

Zucchini with Cannellini Beans and Macaroni

Ingredients

Preparation

Xocolate Smoothie with Xocai Healthy Chocolate Activ and Protein Bar

Ingredients

Preparation

Warm and Luscious Sipping Chocolate with Xocai Healthy Dark Sipping Xocolate

Ingredients

Preparation

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