Page 141 – CWEB

Lemon, Ginger & Passionfruit Tea

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October 30, 2020

Freshly squeezed lemon juice drank in hot water first thing in the morning is ALL that is required for a detoxifying and refreshing tea.

Ingredients

Flesh of half a fresh passionfruit

Approx. a thumb size of fresh ginger, grated

Organic honey, to taste

Preparation

1. Get your favourite mug/teacup and put in the above contents. Add hot (not quite boiling) water, stir, put your feet up and enjoy!

2. You can add the juice (or even juice pieces) of any fruit you desire.

Credit: Foodista

Lemon Basil Pasta Salad with Asparagus & Tomato to any summer get together

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October 30, 2020

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Lemon Basil Pasta Salad with Asparagus & Tomato to any summer get together

The weather is finally warming up and I am super excited for outdoor entertaining! This Lemon Basil Pasta Salad with Asparagus & Tomato is bursting with flavor and the perfect addition to any summer get together!

Ingredients

1 lb cavatappi pasta or other small shape

1 bunch asparagus, remove ~ 1 inch off thick ends and discard

a couple handfuls of cherry tomatoes, halved

a big handful of fresh chopped basil

1 shallot, fine chop

1 garlic clove, fine chop

â…“ cup olive oil

¼- 1/3 cup fresh squeezed lemon juice

salt and pepper to taste

Preparation

1. Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil {you will use this for the pasta too}. Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.

2. Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.

3. In a large bowl mix together the pasta, asparagus, tomatoes and basil.

4. In a small jar mix together the lemon, olive oil, shallot and garlic.

5. Toss the vinaigrette in and season with salt and pepper to taste.

Credit: Foodista

Left-Over Candy Cookies are a good way to use up your candy bars

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October 29, 2020

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Left-Over Candy Cookies are a good way to use up your candy bars

These cookies are a good way to use up your candy bars and walnuts and the best part is they are really good.

Enjoy with Love,

Catherine
xo

Ingredients

2 cups flour

4 tablespoons – butter

½ tsp. baking powder

¼ tsp salt

½ cup walnuts

Left over chocolate candy — equaling 1 cup after chopped

1 egg

¼ cup brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp. vanilla

Sugar Dusting:

1 tablespoon sugar

Dashes of cinnamon

Preparation

1. Preheat Oven 350 degrees:

2. In a food processor place the left over chocolate candy and the walnuts and process until small chunky pieces.

3. Sift the flour, salt and baking powder into a bowl.

4. In a mix-master place the butter and the sugars and mix until smooth and creamy. Add the egg, vanilla and milk and mix on low.

5. Slowly add the dry ingredients to the mix-master, alternating with the processed chocolate and walnut pieces, with the mixer on low.

6. Form into a ball and pat with flour. Wrap in plastic and place in the refrigerator for at least one hour.

7. Break small pieces from the dough and form into small walnut size balls. Press the bottom of the glass on the dough to make it sticky and dip the bottom of the glass in the sugar dusting and flatten the cookie with the sugar coated glass bottom.

8. Bake 10 — 12 minutes.

Credit: Foodista

Keto Pork Carnitas Recipe with Lettuce Wraps

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October 29, 2020

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Keto Pork Carnitas Recipe with Lettuce Wraps

These low carb wraps may not offer instant gratification, but they are certainly worth the effort.

Ingredients

2 teaspoons of olive oil (10 ml)

2 teaspoons of dried oregano (2 g)

1 Tablespoon of lime juice (15 ml)

1 teaspoon of cumin powder (2 g)

1 teaspoon of chili powder (2 g)

1 teaspoon of smoked paprika (2 g)

1 medium onion (110 g), sliced

3 cloves of garlic (9 g), sliced

2.5 lbs of pork shoulder (1125 g), boned and rolled

2.5 cups of chicken broth (600 ml)

4 Tablespoons of olive oil (60 ml), to crisp up before serving

12 large lettuce leaves, to wrap

Lime wedges, to serve with

1/4 cup (4 g) flat leaf parsley, chopped for garnish

Salt and pepper to taste

Preparation

1. Preheat the oven to 430 °F / 220 °C.

2. Make a paste by combining the olive oil, dried oregano, lime juice, ground cumin, chili powder, smoked paprika and salt and pepper. Rub the paste all over the pork shoulder.

3. Spread the sliced onions and garlic out in a deep roasting dish and place the pork shoulder on top.

4. Pour the chicken stock into the dish and place in the oven for 10 minutes, before reducing the temperature to 320 °F / 160 °C.

5. Cook for 5 hours, checking in on the pork occasionally, and carefully turning over using tongs, spooning over the liquid and rendered fat for moisture and flavor.

6. (The aim is to get most of the liquid to evaporate but if after 3 or 4 hours, you notice it is evaporating too quickly causing the onions to blacken and burn, simply cover the dish with foil and continue cooking.)

7. Once done, remove from the oven and remove and discard the butcher’s string.

8. Rest for 20 minutes, then shred the pork using two forks — the caramelized onions and garlic and any remaining juices should be mixed in with the shredded pork.

9. To crisp up the meat before serving, add the olive oil to a hot pan and in batches, fry the shredded meat for 3-4 minutes until it starts to crisp up a bit more.

10. Season with salt and squeeze lime juice generously over the mixture.

11. Serve the shredded pork with large lettuce leaves and flat leaf parsley and allow everyone to make their own keto wraps.

Credit: Foodista

Keto Coconut Blondies Recipe

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October 29, 2020

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Being on a keto diet can be a bummer if you have a sweet tooth. This sugar-free keto coconut blondies recipe will bring you joy without ruining your ketosis.

Ingredients

1/2 cup (56 g) of coconut flour

1 teaspoon (2 g) of baking powder

4 Tablespoons (48 g) of erythritol

Dash of stevia

Dash of salt

4 Tablespoons (60 ml) of ghee

2 teaspoons (10 ml) of vanilla extract

2 Tablespoons (30 ml) coconut cream (from the top of refrigerated cans of coconut milk)

3 eggs

1/4 cup (20 g) unsweetened shredded coconut

Preparation

1. Preheat the oven to 350 F (175 C).

2. Combine the coconut flour, baking powder, erythritol, stevia, and salt in a large bowl. In a separate bowl, whisk together the melted ghee (it shouldn’t be too hot else it will scramble the eggs), vanilla extract, coconut cream, and eggs.

3. Add the egg mix to the coconut flour mix and add the shredded coconut, mixing well to combine.

4. Pour the mixture into a greased baking dish (approx. 6-in x 6-in) and place in the oven for 20 minutes, rotating the dish halfway through.

5. Remove from the oven and allow to cool completely before slicing into 9 squares.

Credit: Foodista

Kedgeree with smoked haddock & cod loin

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October 29, 2020

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A friend of mine gave me the idea for this recipe. He cooked it one evening for me a few years back and recently attempted to recreate it with bits an pieces I had in my fridge to have for dinner during my ‘healthy week’. I love the texture and flavour of this dish, its certainly something that I will make more often. The recipe i use is less of the traditional as it was more about what I had in my fridge that needed to be used up, over what should go into the dish.

Ingredients

350g x smoked haddock and cod loin (one large fillet of both),

2 x boiled eggs,

120g x basmati and wild rice (soaked for 30 minutes in cold water and drained),

1 x cup of hot water,

1 x large chopped onion,

2 x garlic cloves (crushed),

½ x tsp of chilli flakes,

1 x tsp of garam masala,

3 x cardamon pods with seeds removed,

Handful of green beans,

100g x chestnut mushrooms,

1 tsp of fresh chopped parsley,

Salt and pepper to taste.

Preparation

1. In a non stick pan, heat some oil, cardamon seeds and chilli flakes for 2 minutes on a low heat,

2. Add the onions, garlic and heat until nice and soft,

3. Add the rice, hot water, stir and bring to the boil. Once the water is boiling, place a lid on the pan, turn the heat down and cook for a further 20 to 25 minutes. Do not lift the lid for the duration,

4. When there is 15 minutes left for the rice to cook, set up the steamer (or packet instructions e.g. boil in pan of water), add the fish to steam for 15 minutes,

5. In the last 5 minutes of the fish cooking add the mushrooms and beans to the steamer,

6. Stir the rice, and check there is no excess water (which it shouldn’t have),

7. Carefully flake the fish into the rice, then chopped mushrooms, beans and stir,

8. Spoon into plates and add the sliced boiled egg, seasoning and the a sprinkle of fresh parsley,

9. I like to drizzle some chilli oil on top for an extra kick.

Credit: Foodista

Individual Fritattas is a super breakfast

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October 29, 2020

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Individual Fritattas is a super breakfast

HOW to MAKE INDIVIDUAL FRITATTAS…We couldn’t resist buying these individual sized cast iron pans. Cooking with cast iron is a great experience. After it’s seasoned, ingredients don’t stick to it. So, we tested it out with making fritattas. They were light and fluffy and really super in taste and texture. For the step by step process go to our website at www.wecook-youcook.com and see how we put it all together. You can even order the pans on our Amazon Store at: http://astore.amazon.com/wecookyoucook-20/detail/B00008GKDG
This is a super breakfast, lunch or dinner. Add a piece of sourdough toast and you’re good to go.

Ingredients

For one fritatta; X2 for two.

3 pasture raised organic eggs if available

1 1/2 strips bacon, cooked ahead. That leaves 1/2 strip for the cook. LOL

8 cherry tomatoes, halved

1 baby bella mushroom, cut into 1/2 inch pieces

1 green onion, cut into rounds

2 tablespoons of milk

4 tablespoons of Parmesan cheese

some cooking oil

salt and pepper to taste

Preparation

1. Cook the bacon strips and break into 1/2 inch pieces. Do this in a larger pan or on the grill or on a Foreman or Paninni Grill and pat dry to remove excess fat.

2. Wipe some oil into an 8 inch pan, heat to medium low and saute the green onions and mushrooms for minute or two. Add the tomatoes and bacon pieces and continue for another minute or two.

3. While the vegetables are sauteing, whip the eggs together with the milk. Then add this to the pan and stir the sauted vegetables into this egg mixture. Work the liquid towards the edges until only the top is left uncooked.

4. Sprinkle the cheese on top evenly and put about 4 to 5 inches under the broiler. Don’t close the oven; just watch for a few minutes until color looks good, then remove and it is ready for serving.

Credit: Foodista

How to make Veg Manchurian are very yummy veg balls dipped in Delicious gravy

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October 28, 2020

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How to make Veg Manchurian are very yummy veg balls dipped in Delicious gravy

Veg Manchurians are very yummy veg balls dipped in Delicious gravy. The Veg Manchurian can serve as Snacks or as the Side dish and it can serve with gravy or without gravy it depends. It is one of the best and delicious dishes to consume. In India, Veg Manchurian has the different name like Desi Chinese Veg Manchurian or Indo-Chinese Veg Manchurian because it is the combination of Chinese and Indian Cuisine in one bowl. It is very to make at home with few ingredients.

Ingredients

1 Packet Ching’s Secret Veg Manchurian Masala

1 Cup Grated Cabbage

1 Finely Chopped Green Chilli

1 tsp Chopped Ginger

1 tbsp. Salt

¼ cup Besan

Oil for deep frying

1 cup (100g) of Diced Vegetables (onions, capsicum, carrot)

2 cups (300ml) water

Chopped spring onion for garnishing

Preparation

1. For the Manchurian balls: Take 2 cups grated cabbage & squeeze the water from it. In a bowl mix cabbage, 1 tsp chopped ginger, 1 tsp chopped green chilli, ¼ cup besan (gram flour) & salt to taste. Make small balls & deep fry on a low flame till golden brown.

2. Add 3 tsp (20g) Ching’s Secret Veg Manchurian Miracle Masala to 2 cups (300ml) water & mix well.

3. Heat 2 tbsp oil in a pan & stir-fry 1 cup (100g) of diced vegetables (onion, capsicum, carrot) for 2-3 minutes & add Manchurian Balls

4. Add masala mixture & stir well. Bring to boil & simmer for 2-3 minutes. For thicker gravy simmer for 3-4 minutes.

5. Garnish with chopped spring onion & serve hot

Credit: Foodista

How To Make Schezwan Poha is an Indian dish it’s famous for its classic taste

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October 28, 2020

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How To Make Schezwan Poha is an Indian dish it’s famous for its classic taste

Poha is an Indian dish it’s famous for its classic taste in Indian cuisine, its served in Breakfast, snacks and even as the side dish. Chef Harpal made Indian classic Poha more Tasters adding it with Schezwan, which is most famous Chutney in Chinese cuisine. Fusion of Indian Poha with Chinese Schezwan called as Schezwan Poha. Schezwan Poha Recipe by Harpal is easy and quick to make.

Ingredients

4 tbsp Ching’s Schezwan Chutney

2 Cups Thick Poha

2 tbsp Oil

1 tsp Mustard Seeds

8 to 10 Curry Leaves

2 Chopped Green Chilli

1 Chopped Onion

Preparation

1. how to make How to Make

2. Blanch the poha in water and then soak it.

3. Heat oil in a pan. Add mustard seeds, curry leaves, green chilli, and onion. Saute for 2 mins

4. Add Poha and Ching’s Secret Schezwan Chutney. Cook for 2-3 mins

5. Garnish with chopped coriander leaves

Credit: Foodista

How to make Schezwan Masala Pav Make Easy Breakfast

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October 28, 2020

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How to make Schezwan Masala Pav Make Easy Breakfast

Make Easy Breakfast Schezwan Masala Pav at home for your loved ones. Schezwan Masala Pav Recipe is so Delicious and Tasty that everyone loves to eat.

Ingredients

3 tbsp Ching’s Schezwan Chutney

2 Chopped Onion

1 tsp Chopped Garlic

2 Chopped Tomatoes

2 Chopped Capsicum

1 tsp Smith & Jones Ginger Garlic Paste

1 ½ tbsp Pav Bhaji Masala

1 tbsp Butter

8 Pieces Pav

1 tbsp Oil

2 tbsp Chopped Coriander

Preparation

3. Add tomatoes, salt and cook until tomatoes are soft.

5. Add chopped coriander and remove the mixture in a bowl.

6. Slit the pav and add butter onto it and place the pav in the pan and toast the pav .

7. Stuff the pav with the prepared mixture and cook the pav in the pan until crisp.

8. Remove the serving plate and Serve

Credit: Foodista

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Lemon, Ginger & Passionfruit Tea

Ingredients

Preparation

Lemon Basil Pasta Salad with Asparagus & Tomato to any summer get together

Ingredients

Preparation

Left-Over Candy Cookies are a good way to use up your candy bars

Ingredients

Preparation

Keto Pork Carnitas Recipe with Lettuce Wraps

Ingredients

Preparation

Keto Coconut Blondies Recipe

Ingredients

Preparation

Kedgeree with smoked haddock & cod loin

Ingredients

Preparation

Individual Fritattas is a super breakfast

Ingredients

Preparation

How to make Veg Manchurian are very yummy veg balls dipped in Delicious gravy

Ingredients

Preparation

How To Make Schezwan Poha is an Indian dish it’s famous for its classic taste

Ingredients

Preparation

How to make Schezwan Masala Pav Make Easy Breakfast

Ingredients

Preparation

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