WARM QUINOA SALAD

WARM QUINOA SALAD

1 ½ cup quinoa, rinsed

3 cups water or stock

1 onion, chopped

5 cloves garlic, chopped

¼ cup chopped fresh basil

10 cocktail tomatoes, cut in fours

1 can brown or adzuki beans, rinsed well

4 Tbsp olive oil

3 Tbsp lemon juice

2-3 avocados, diced

sunflower seeds

pepper to taste

Combine rinsed quinoa, water, onion, and garlic in medium casserole and microwave on HIGH for 16 minutes. Allow to rest 5 minutes.

Transfer quinoa to large salad bowl. Add chopped basil, tomatoes, beans, 2 Tbsp lemon juice, 1 Tbsp olive oil and pepper.

Toss avocado in rest of olive oil and lemon juice.

Serve quinoa in salad bowls topped with avocado and a handful of sunflower seeds.

Enjoy!

 

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QUINOA AND BLACK BEAN SALAD

QUINOA AND BLACK BEAN SALAD

2 cups quinoa

4 cups water

2 cans “peaches and cream” canned corn

1 can black beans

1 green pepper, diced

12 (or more) cherry tomatoes, quartered

5 green onions, sliced

3 limes, zest and juice

fresh chopped coriander, to taste

black pepper, to taste

Rinse quinoa and cook in microwave for 23 minutes.

Allow to rest for at least 5 minutes.

Add all other ingredients and toss gently.

Serve at room temperature or refrigerate before serving.

 

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KATSU CURRY

Serves 4-5

Curry

2 carrots, chopped

2 potatoes, diced to 1cm

2 onions, diced

1 clove garlic

1 box of Japanese Curry Roux (Can be found at any asian/chinese supermarket)

1-1.5L water (refer to specific amount on curry packaging)

3 Tbsp Sake

4 Tbsp Mirin

2 Tbsp Soy sauce

Salt & Pepper as required

Freshly cooked Japanese short grain or Thai Jasmine rice

Tonkatsu (Breaded pork cutlet)

2 Pork loin or chops (flattened out with a rolling pin, heavy pan or mallet)

2 handfuls flour, highly seasoned with salt and pepper

2 eggs lightly beaten

Panko Breadcrumbs

Prepare Tonkatsu/Pork Cutlets: trim all excess fat, then place between two sheets of cling film. Pound the meat until thin. Next, coat in the seasoned flour, dusting off all excess, then coat in beaten egg followed by Panko breadcrumbs. Place in the refrigerator until needed.

For the curry sauce, add 3-4 tbsp of olive oil to a large pan heated to medium heat, followed by the prepared onions, carrots and garlic. Fry on a medium heat until softened and lightly golden (6-8 mins), then add the water followed by the Sake, Mirin and Soy Sauce. Bring to a boil and then turn down to a simmer until carrots are tender.

Now is a good time to prepare rice in the rice cooker, microwave, or otherwise. Allow to cool 10 minutes before serving.

Add the potatoes and the curry roux and bring back to a simmer for another 30-45 mins until potatoes are cooked through and sauce has thickened. Stir occasionally while cooking.

Meanwhile heat deep fryer and 1L of vegetable oil in a large heavy based saucepan and heat to ~170C or until breading dipped into the oil bubbles and floats. You can also shallow fry these in a frying pan with around 6-8 tbsp of oil.

Once the rice and curry are both ready, fry the Tonkatsu/Pork Cutlets until golden brown and drain on kitchen paper.

Serve straight away with an ice cold Japanese beer.

 

JAMAICAN PORK & SWEET POTATO STIR-FRY

JAMAICAN PORK & SWEET POTATO STIR-FRY

Serves ???

2 cups basmati rice

8 thinly sliced green onions

2-3 large sweet potatoes

1 tart apple, cored

lean pork chops, sliced thin

2-3 tsp Jamaican jerk seasoning

1 Tbsp peanut oil

1/3 cup apple juice

Microwave rice with 4 cups water.

When cooked, stir in half of the green onions.

Peel sweet potatoes. Cut potatoes lengthwise into quarters, then thinly slice quarters crosswise.

Place in microwave-safe pie plate, cover with vented plastic wrap.

Microwave on high for 3-4 minutes or until tender.

Cut apple into 16 wedges.

Sprinkle meat strips with jerk seasoning, toss to coat.

Heat oil in wok over med-high heat.

Add meat and stir-fry for 2-3 minutes.

Add apple and remaining green onions, cook & stir for 1-2 minutes.

Stir sweet potato and apple juice into meat mixture.

Bring to boil reduce heat. Simmer, uncovered, for I minute or more.

Serve over rice mixture.

 

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FRIED PORK ON CAULIFLOWER RICE

FRIED PORK ON CAULIFLOWER RICE

Serves 6

1 head cauliflower, broken into large pieces

2 Tbsp coconut oil, divided

4 scallions, sliced

2 cloves garlic, minced

2 eggs, whisked

½ pound pork tenderloin, cut into 1cm cubes

¼ cup tamari or soy sauce

Using a food processor with shredding disk attachment or the largest holes of a box grater, shred the cauliflower. Place in a microwaveable bowl, then cover and microwave on high for 4 minutes, stirring once, or until desired doneness.

Meanwhile, in a wok or large skillet over medium-high heat, heat 1 Tbsp of the oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. Remove the egg mixture to a bowl and set aside.

Reduce heat to medium. Add the remaining 1 Tbsp oil to the skillet. Cook the pork, stirring frequently, 5 minutes or until no longer pink. Stir in tamari/soy sauce, steamed cauliflower, and reserved egg mixture.

Cook, stirring, for 2 minutes or until heated through.

Adapted from Wheat Belly 30-Minute (Or Less!) Cookbook, by Dr. William Davis

 

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ROSEMARY ROASTED RACK OF LAMB

ROSEMARY ROASTED RACK OF LAMB

½ cup bread crumbs

2 Tbsp garlic powder

2 Tbsp chopped fresh rosemary

¼ tsp black pepper

2 Tbsp olive oil

rack of lamb (2x 8 bone, for 3-4 people)

1 Tbsp Dijon mustard

Preheat oven to 425F.

In a large shallow bowl, combine bread crumbs, garlic, rosemary and pepper. Set aside.

Heat olive oil in a large oven proof skillet over high heat. Sear rack of lamb on all sides, set aside for a few minutes.

Brush racks of lamb with the mustard. Roll in the bread crumb mixture until evenly coated.

Arrange the racks bone side down in the skillet. Spray the racks with a bit of PAM or drizzle with a bit of olive oil, to prevent drying out. Roast the lamb in the preheated oven for about 20 minutes (or less, to your taste).

SIDES

In a small casserole, spread one bag of little yellow potatoes, drizzle with olive oil, sprinkle with a bit of chopped fresh rosemary and stir till well coated. Bake in the oven with the racks of lamb, same temperature, same time. If you prefer, serve with garlic mashed potatoes instead.

Cut off the tough ends of a bunch of asparagus (about 2-3 inches). Spread asparagus spears in a shallow microwave proof dish with a bit of water. Cover and microwave on high for 2 ½ minutes. Drizzle with balsamic vinegar and serve.

 

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ROASTED RACK OF LAMB

ROASTED RACK OF LAMB

½ cup bread crumbs

2 Tbsp garlic powder

2 Tbsp chopped fresh rosemary

¼ tsp black pepper

2 Tbsp olive oil

rack of lamb (2x 8 bone, for 3-4 people)

1 Tbsp Dijon mustard

Preheat oven to 425°F.

In a large shallow bowl, combine bread crumbs, garlic, rosemary and pepper. Set aside.

Heat olive oil in a large oven proof skillet over high heat.

Sear rack of lamb on all sides, set aside for a few minutes.

Brush racks of lamb with the mustard.

Roll in the bread crumb mixture until evenly coated.

Arrange the racks bone side down in the skillet.

Spray the racks with a bit of PAM or drizzle with olive oil.

Roast the lamb in the preheated oven for about 20 minutes. Maybe even 40 minutes.

Sides:

In a small casserole, spread one bag of little yellow potatoes, drizzle with olive oil, sprinkle with a bit of chopped fresh rosemary and stir till well coated. Bake in the oven with the racks of lamb, same temperature, same time.

If you prefer, serve with garlic mashed potatoes instead.

Cut off the tough ends of a bunch of asparagus (about 2-3 inches). Spread asparagus spears in a shallow microwave proof dish with a bit of water. Cover and microwave on high for 5 minutes.

Drizzle with balsamic vinegar and serve.

 

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GRASSHOPPER PIE

GRASSHOPPER PIE

Makes one 9-inch pie

1 recipe Graham Cracker Crust (see elsewhere)

Filling

½ cup whole unroasted cashews, soaked in water 2-8 hours or until very soft

1 (13oz) can coconut milk, at room temperature

¼ cup crème de menthe

½ cup plain unsweetened almond milk

½ tsp agar powder

⅔ cup sugar

¼ cup coconut oil

2 tsp pure vanilla extract

½ tsp mint extract

1 to 2 drops green food colouring

Topping

¼ cup semisweet chocolate chips

2 tsp coconut oil

Bake the crust for 10 minutes at 350℉, then remove from the oven and let cool.

Drain the cashews and place them in a food processor or blender. Blend with the coconut milk and crème de menthe until totally smooth, scraping down the sides of the bowl occasionally. This can take up to 5 minutes depending on the strength of your machine.

In the meantime, stir together the almond milk and agar powder in a small (2qt) saucepot. Bring the mixture to a boil, stirring constantly. Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 minutes, stirring occasionally. Whisk in the sugar. Add the coconut oil and mix until melted.

With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture, then add the vanilla and mint extracts and food colouring. Pulse to combine.

Transfer the mixture to the prepared pie crust and refrigerate until set, about 4 to 6 hours. If there’s a little extra filling, just put it in a cup to set and don’t overfill the pie. The filling is very thin at first, but don’t worry; that is how it’s supposed to be!

When the pie is just about set, prepare the topping. In a bowl, microwave the chocolate chips using 50 percent power for 1 ½ to 2 minutes. Stir with a fork to thoroughly melt. Stir in the coconut oil to melt.

To assemble: with a rubber spatula, transfer the melted chocolate to a plastic bag. Snip the very corner of the bag (with as tiny a snip as you can manage) and drizzle the chocolate all over the pie in a zigzag or crisscross pattern.

Return the pie to the fridge to set for 20 minutes.

Optionally garnish with vegan whipped topping.

 

 

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

Makes 12-15 muffins

1 stick (8 Tbsp) unsalted butter, at room temperature

1 cup sugar

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

¼ cup milk

1 tsp pure vanilla extract

1 ½ cups chocolate chips

Preheat oven to 375F.

In a bowl, cream together butter and sugar until light and fluffy (Alternately, use a microwave to slightly heat the butter until it is mixable). Add eggs one at a time until completely incorporated.

Sift together flour, baking powder, and salt. Add the flour to the butter mixture, alternating with the milk, while continuing to beat until just mixed (ending with flour). Stir in the vanilla and chocolate chips.

Line 8 cups in a standard muffin tin with cupcake liners. Mound the batter into the liners, filling almost to the top.

Cook the muffins for 20 – 25 minutes, until a toothpick come comes out clean when inserted into the muffin. (Start checking at 20 minutes, making sure not to overcook the muffins.)

Allow to the muffins to cool directly in the pan for 5 minutes, then remove to a cooling rack.

 

CARROT CAKE

CARROT CAKE

¾ cup all-purpose flour

¾ cup sugar

⅓ cup toasted wheat germ

1 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

¼ tsp nutmeg

2 eggs (substitute 1 banana for vegan version)

1 cup shredded carrots

½ cup cooking oil

Line bottom of a 10” round glass cake pan with circle of waxed or parchment paper.

Combine all ingredients in large mixer bowl. Beat with electric mixer on low speed to blend, then on medium speed for 2 minutes. Spread in prepared pan.

Microwave at MED 6 minutes, then on HIGH 2-5 minutes or until toothpick inserted in several places comes out clean.

OR

Bake in oven at 350°F for 30 minutes, until toothpick &c.

Let stand 10 minutes to cool. Remove from pan. Cool completely.

Frost with your favorite lemon or orange butter icing, if desired.