Shrimp Egg Foo Young with Gravy

A tasty and savory Chinese stir-fry dish with shrimp, eggs, and a flavorful gravy is called shrimp egg foo young. This recipe is quick and simple, making it ideal for a weeknight supper.

Ingredients:

• 1 cup shrimp, peeled and deveined
• 4 large eggs
• 1/2 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/4 cup bell peppers, diced
• 1/4 cup onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• Gravy Seasoning:
• 1 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• Salt and pepper to taste

Instructions:

Beat the eggs in a bowl and add half a teaspoon of salt to taste

In a large skillet or wok, heat the vegetable oil over medium-high heat

Add the chopped onions and minced garlic, and saut them until they start to brown and smell fragrant

Cook the shrimp for two to three minutes, or until they become opaque and pink

Add the bean sprouts, green onions, and chopped bell peppers

Saut the veggies for a further two to three minutes, or until they are crisp-tender

Transfer the vegetable and shrimp mixture to one side of the skillet and transfer the beaten eggs to the other

Let them cook for a minute or two, stirring occasionally, until they begin to set

To make a light and fluffy scrambled egg mixture, carefully fold the cooked eggs over the shrimp and vegetables with a spatula

Combine the soy sauce, cornstarch, sugar, salt, pepper, and chicken or vegetable broth in a different bowl

Mix thoroughly until fully incorporated

Transfer the mixture of seasoning for gravy into the skillet and mix everything thoroughly

Simmer the mixture for an additional two to three minutes, or until the sauce gets thicker and covers the ingredients

If necessary, add more salt and pepper to the seasoning after tasting it

Over steamed rice, serve the shrimp egg foo young with hot gravy

Have fun

Pear & Spinach Smoothie

Its a healthy and refreshing smoothie made with Greek yogurt, almond milk, and spinach. The pears and spinach add sweetness and freshness.

Ingredients:

• 2 ripe pears, peeled and chopped
• 1 cup fresh spinach leaves
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes optional

Instructions:

Place all ingredients in a blender

Blend until smooth and creamy

If desired, add ice cubes for a colder smoothie

Pour into glasses and serve immediately

Fresh Vegetable Pasta Salad

This fresh vegetable pasta salad is a colorful and delicious dish thats perfect for a light meal or as a side dish. Packed with fresh ingredients and a tangy balsamic dressing, its a delightful addition to any summer menu.

Ingredients:

• 2 cups cooked pasta your choice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta

Afterward, rinse it with cold water and drain it

Cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives, and feta cheese should all be put in a large bowl together

Salt and pepper should be mixed with olive oil in a small bowl

Add the dressing to the pasta and vegetables, and then toss everything together

Add fresh basil as a garnish

Put it in the fridge for at least 30 minutes before you serve it

Thanks for making this fresh vegetable pasta salad

Oatmeal Pancakes with Cinnamon

These Cinnamon Oatmeal Pancakes are a hearty and tasty way to start the day. By adding rolled oats and cinnamon, they become more healthy and cozy. Wonderful for a filling breakfast

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cups buttermilk
• 1/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Put rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl

Buttermilk, milk, egg, melted butter, and vanilla extract should all be mixed together in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Dont mix it too much; lumps are fine

Put a griddle or nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it

Place a quarter-cup of the pancake batter on the griddle for every pancake

Once the top starts to bubble, flip it over and cook the other side until its golden brown

You can top the warm oatmeal pancakes with maple syrup, fresh berries, or whipped cream, or anything else you like

Have fun with your tasty cinnamon-oatmeal pancakes

Raspberry Macarons - Italian Method

Savor the tart and sweet flavors of these Raspberry Macarons prepared the Italian way. These delicate candies are ideal for any celebration

Ingredients:

• 200g almond flour
• 200g powdered sugar
• 150g egg whites aged, at room temperature
• 50g granulated sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon raspberry extract
• Red food coloring optional
• 150g fresh raspberries
• 150g granulated sugar
• 2 large egg whites
• Pinch of salt
• 1/2 teaspoon lemon juice

Instructions:

Line a baking sheet with silicone mats or parchment paper

In a large bowl, sift together powdered sugar and almond flour

Put aside

Beat the aged egg whites until frothy in a different bowl

Continue beating after adding the cream of tartar

When stiff, glossy peaks form in the egg whites, gradually add the granulated sugar and beat in

Add food coloring and raspberry extract if using

Using gentle, deliberate strokes, fold the almond flour mixture into the egg whites three times

Take care not to blend too much

Spoon the batter into a piping bag that has a round tip attached

Pipe tiny rounds onto the baking sheet that has been ready

After removing any air bubbles by tapping the baking sheet against the counter, allow the macarons to rest for 30 to 60 minutes, or until a skin forms on top

In the meantime, preheat your oven to 300F 150C

Bake for 15 to 18 minutes, or until the macarons are set and have formed feet

On the baking sheet, allow them to cool

Puree fresh raspberries and strain to remove seeds for the raspberry filling

In a saucepan, combine the puree and granulated sugar; heat over medium heat until thickened

The egg whites should be whisked with a pinch of salt in a different bowl until stiff peaks form

Lemon juice is added and the raspberry mixture is folded into the egg whites

After half of the macaron shells have cooled, pipe the raspberry filling onto those shells and sandwich them with the other shells

Before serving, let the macarons develop in the fridge for a full day

Chinese Chicken Salad

This Chinese Chicken Salad is a flavorful and refreshing dish thats gluten-free and low-carb. Its packed with protein from the chicken and filled with crunchy vegetables, nuts, and seeds. The dressing adds a perfect balance of sweet, tangy, and savory flavors.

Ingredients:

• 2 cups shredded cooked chicken breast
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup sliced almonds
• 2 tablespoons chopped green onions
• 2 tablespoons sesame seeds
• 1/4 cup gluten-free soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon minced ginger
• 1 clove garlic, minced

Instructions:

Shred the chicken and mix it with the cabbage, carrots, sesame seeds, sliced almonds, and green onions in a large bowl

Take a small bowl and mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic together with a whisk

Add the dressing to the salad and mix it all together

Put it in the fridge until youre ready to serve, or serve it right away

Carrot Zucchini Chickpea Fritters

This vegan dish, carrot zucchini chickpea fritters, is full of flavor and good for you. You can eat them for a light lunch or as a tasty starter.

Ingredients:

• 1 cup grated carrots
• 1 cup grated zucchini
• 1 can 15 oz chickpeas, drained and rinsed
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

In a large mixing bowl, mash the chickpeas with a fork

Add grated carrots, grated zucchini, chickpea flour, nutritional yeast, minced garlic, ground cumin, paprika, salt, and pepper

Mix until well combined

Form the mixture into small patties

Heat olive oil in a skillet over medium heat

Cook the patties for 3-4 minutes on each side or until golden brown and crispy

Remove from the skillet and place on a paper towel-lined plate to drain excess oil

Serve hot with your favorite dipping sauce or salad

Fajita Tofu Kebabs

Fajita Tofu Kebabs are a mouthwatering vegan alternative to traditional kebabs. The tofu absorbs the flavorful fajita marinade, creating a perfect blend of smoky and zesty tastes. Grilled to perfection, these kebabs are a delightful addition to any barbecue or outdoor gathering.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 1 tablespoon lime juice
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

In a bowl, combine olive oil, fajita seasoning, lime juice, salt, and pepper to create the marinade

Add cubed tofu, sliced bell peppers, and red onion to the marinade

Toss to coat evenly

Let it marinate for at least 30 minutes

Preheat the grill to medium-high heat

Thread marinated tofu, bell peppers, and onion alternately onto the soaked wooden skewers

Place the kebabs on the preheated grill and cook for 10-12 minutes, turning occasionally, until tofu is golden and vegetables are tender

Remove from the grill and serve hot

Optional: Garnish with fresh cilantro and serve with a side of lime wedges

June2013Caprese Pesto ChickenSM

June2013Caprese Pesto ChickenSM is a delicious twist on the classic Caprese salad, featuring juicy chicken breasts topped with flavorful pesto, ripe tomatoes, and creamy mozzarella cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared pesto sauce
• 2 large tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Turn on your oven and heat it up to 375F 190C

Add salt and pepper to both sides of the chicken breasts

Put a tablespoon of pesto sauce on top of every chicken breast

On top of the chicken breasts covered in pesto, put slices of tomato

Put pieces of mozzarella cheese on top of the beans

Place the dish in an oven that has already been heated up

Bake for 25 to 30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbling

Before serving, sprinkle with fresh basil leaves

Fennel Slaw with Dill, Cucumber, and Meyer Lemon

This Fennel Slaw with Dill, Cucumber, and Meyer Lemon is a light and refreshing salad that combines the crispness of fennel and cucumber with the bright flavors of Meyer lemon and dill. Its a perfect side dish for a summer meal or as a healthy addition to any dinner.

Ingredients:

• 1 fennel bulb, thinly sliced
• 1 cucumber, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 Meyer lemon, zested and juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine the thinly sliced fennel and cucumber

In a small bowl, whisk together the fresh dill, Meyer lemon zest, Meyer lemon juice, and olive oil

Pour the dressing over the fennel and cucumber slices, and toss to coat them evenly

Season the salad with salt and pepper to taste

Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld together

Serve the Fennel Slaw with Dill, Cucumber, and Meyer Lemon as a refreshing and zesty salad

Raw Raspberry & Blackberry Tarts

These Raw Raspberry and Blackberry Tarts are not only tasty, but they are also gluten-free and vegan. The nutty sweetness of the almond-date crust goes well with the sourness of the berry filling. They make a great treat for any event

Ingredients:

• 1 cup almonds, soaked and drained
• 1 cup dates, pitted
• 1 cup shredded coconut
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Nuts that have been soaked, dates, shredded coconut, and a pinch of salt should all be put into a food processor and mixed until a sticky dough forms

To make the tart crusts, press the dough evenly into tart molds

Put it in the freezer to set while you make the filling

Put blackberries, raspberries, melted coconut oil, maple syrup, and vanilla extract in a blender

Mix until its smooth

Fill the tart shells evenly with the berry mixture after the crusts are ready

Put the tarts back in the freezer for one to two hours, or until they are firm

After the tarts have set, take them out of the molds, decorate with fresh berries if you want, and serve cold

Everything Bagels

Enjoy making these homemade Everything Bagels with a delicious blend of seeds and spices. Perfect for breakfast or sandwiches

Ingredients:

• 4 cups bread flour
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 packet active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons dried minced garlic
• 2 tablespoons dried minced onion

Instructions:

In a mixing bowl, combine warm water, sugar, and yeast

Let it sit for 5 minutes until foamy

Add flour and salt to the yeast mixture

Mix until a dough forms

Knead the dough on a floured surface for about 10 minutes until smooth and elastic

Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size

Preheat your oven to 425F 220C

Bring a large pot of water to a boil and add 1 tablespoon of sugar

Divide the dough into 8 equal portions and shape them into bagels

Make a hole in the center of each bagel

Boil the bagels in the sugar water for 1-2 minutes per side

Drain them on a wire rack

Mix sesame seeds, poppy seeds, dried minced garlic, and dried minced onion in a bowl

Sprinkle the seed mixture on top of each bagel

Bake the bagels for 20-25 minutes or until golden brown

Let them cool on a wire rack before serving

Roasted Harvest Salad with Champagne Vinaigrette

A tangy Champagne vinaigrette goes well with this Roasted Harvest Salad, which has roasted butternut squash, Brussels sprouts, and bright pomegranate seeds. Its a lovely and colorful thing to serve in the fall or winter.

Ingredients:

• 4 cups mixed salad greens
• 1 cup butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1/2 cup pomegranate seeds
• 1/4 cup pecans, toasted and chopped
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Place the butternut squash and Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper

Toss to coat evenly

Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized

Remove from the oven and let them cool slightly

In a large salad bowl, combine the roasted butternut squash, Brussels sprouts, mixed salad greens, and pomegranate seeds

In a small bowl, whisk together the Champagne vinaigrette ingredients see below for details

Drizzle the Champagne vinaigrette over the salad and toss gently to combine

Top the salad with toasted pecans and crumbled goat cheese

Serve immediately and enjoy your Roasted Harvest Salad