Lemony Cookies Quick & Easy

 

Lemony Cookies Quick & Easy
This easy recipe will undoubtedly go into your favorites box. These light, soft lemony cookies are so delicious you will be asked for the recipe all the time.
Source:
Recipe type: dessert
Serves: 36 to 48 cookies
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 box lemon cake mix
  • 1 tub of Cool Whip (8 ounces)
  • 1 egg
  • ½ cup powdered sugar
Directions
  1. box lemon cake mix
  2. Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
  3. In a large bowl, mix cake mix, cool whip, and egg. The combination will be VERY fluffy. Just keep mixing until well combined.
  4. Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
  5. Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
Notes
Store at room temperature in airtight container. These are best within a day or two of baking but will probably not last a day.
This cookie dough is a little easier to handle if you refrigerate about an hour before dropping in powdered sugar, but it’s not required.
You don’t want to make these cookies too big; the key is to keep them small.
Since the cookie dough is sticky and to keep your cookie size small and consistent, try using a small cookie scoop to drop cookie dough into powdered sugar, for better handling
Nutrition Information
Serving size: 1 small cookie Calories: 48 Fat: 2.5 g Saturated fat: 1.3 g Carbohydrates: 11.4 g Sugar: 6.7 g Sodium: 82.8 mg Fiber: 0 Protein: 1.8 g Cholesterol: 43 mg

 

Cabbage & Chicken Soup

Cabbage & Chicken Soup
The broth is flavorful and tasty. The Soup filling and that it is very low in calories a bonus. One of those meals that are great for those chilly cooler days.
Source:
Recipe type: Soup
Serves: Serves 4
Ingredients
  • 1 chicken breast cooked and chopped
  • ½ head of cabbage, chopped
  • 1 onion, diced
  • ½ cup carrots, diced
  • ½ green bell pepper, diced
  • 3 cloves garlic, minced
  • ½ inch ginger minced
  • 4 cups chicken broth
  • 3 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt
  • 2 tablespoons fish sauce
Directions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add, onions, bell peppers, and carrots.
  3. Sauté until slightly tender.
  4. Stir in garlic & ginger.
  5. Pour in chicken broth & water.
  6. Stir in cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is almost tender.
  9. Add the cooked chicken
  10. Stir in oregano, basil, red pepper flakes, black pepper, and salt
  11. Continue cooking until cabbage is tender
  12. Add the fish sauce
  13. Taste broth and adjust seasoning if needed
Notes
To save time I use white meat from a rotisserie chicken pulled into pieces which you can pick up at any grocery store

 

Granola Topping

Granola Topping
A Granola topping that is great on about anything you can think of. Use it on Yogurt, fruit, ice cream, porridge, etc
Source:
Serves: approx. ¾ Cup
Ingredients
  • 6 Tablespoons oats
  • 4 Tablespoons pecans, chopped,)
  • 3 Tablespoons raisins
  • 1 tablespoon Butter or coconut oil
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
Directions
  1. In a non-stick fry pan toast, the oats and pecans in the butter or coconut oil until slightly brown and smells toasted. Add the raisins, Cinnamon, a pinch of salt and brown sugar continuing cooking until the brown sugar melts. Remove from the heat.

 

STIR FRIED BEEF AND BROCCOLI

STIR FRIED BEEF AND BROCCOLI
An authentic and healthier version as it has less oil plus it is far less saucy than your typical Chinese restaurant version.
Source:
Recipe type: Stir Fry
Serves: serves 2
Ingredients
  • 200g/7oz beef, sliced thinly against the grain
  • 1 head broccoli, cut into florets (about 4 cups), blanched or steamed (should be still crisp)
  • 1 tbsp ginger, julienned
  • 1 ½ tbsp oil
  • ¼ cup All Purpose Stir Fry Sauce
  • ½ cup water
Directions
  1. Heat oil in a wok or frying pan over high heat.
  2. Add ginger and sauté for 10 seconds,
  3. then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute
  4. Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.

 

All Purpose Stir Fry Sauce

All Purpose Stir Fry Sauce
A versatile All Purposes Chinese Stir Fry Sauce, for any stir fry
Source:
Recipe type: Stir Fry
Serves: 1½ cups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup / 65 ml light soy sauce
  • ¼ cup / 65 ml all purpose soy sauce
  • ½ cup / 125 ml oyster sauce
  • ¼ cup / 65 ml Chinese wine (or dry sherry)
  • ¼ cup / 40 g cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. sesame oil
  • 1 - 2 tsp ground white pepper
Directions
  1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  2. Amount to Use
  3. Stir Fry: 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  4. Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles
  5. By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.
Notes
Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.

Light soy sauce is lighter in colour than the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty

To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

Chinese wine is a key ingredient in this. Best next substitute is dry sherry and after that Japanese cooking sake.

Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as the second fall back, with 2 teaspoons of white wine vinegar + ½ Tsp sugar.

 

Harissa one pan Roasted Chicken (Cuisinart Convection Steam Oven)

Harissa one pan Roasted Chicken (Cuisinart Convection Steam Oven)
This Pan-Roasted Chicken with Harissa (which is a Mediterranean type spice) is quick and so easy to make. Did I mention it is also very very tasty. Instructions on how to bake in a standard oven are in the notes section of this recipe.
Source:
Serves: 1 to 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 small red onion quartered then quarters halved
  • 1 Bell Pepper
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 1 tablespoon Harissa paste ( if you only have the dry spice just mix with a little oil to make a paste)
  • ½ teaspoon balsamic vinegar
  • 2 large chicken thighs with bone and skin (the thigh slashed about 2 times to the bone)
Directions
  1. In the Cuisinart, roasting pan place the bell pepper and onion. Sprinkle with oil add salt and pepper to taste.Mix. Add about ½ of the Harissa paste to the veggies and mix well. Sprinkle with the vinegar. Rub the rest of the Harissa Paste on the chicken thighs and place on pan.
  2. Put on the middle rack of the Cuisinart Convection Steam oven; dial to bake steam; Temp: 450 F; and time: 25 minutes.
  3. When done check to ensure chicken’s internal temp is 165 F if not just bake another few minutes at same temp but use the convection bake setting.
  4. Serve with rice or couscous
Notes
To Bake in a standard oven. Preheat the oven to 350 F and bake 50 to 60 minutes.

 

Red Bell Pepper and Mango Salad

 

 

Red Bell Pepper and Mango Salad
A crisp and refreshing salad. Red Bell Peppers, Red Onions and Mangos in an exotic sweet & tangy chili dressing. Delicious!
Source:
Recipe type: Salad, Side Dish
Serves: 2 to 3 Servings
Ingredients
  • Salad
  • 1 large Mango peeled & thinly sliced
  • 1 medium Red Bell Pepper thinly sliced
  • 1 small Red Onion thinly sliced
  • Dressing
  • 8 grams cilantro ( 2 tablespoons) roughly chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons (1 oz) Rice Wine Vinegar
  • 2 Tablespoons ( 1 oz) Sweet Chili Sauce
  • 1 tablespoon oil
  • 2 tablespoons ( 1 oz) roasted peanuts chopped
Directions
  1. In a medium bowl whisk the Soy Sauce, Rice Wine Vinegar, and Sweet Chili Sauce.
  2. Add the Red Bell pepper, mango, red onion, and Cilantro.
  3. Toss to coat all. Garnish with the roasted peanuts.

How to Wash & Store Produce using Apple Cider Vinegar

 

40 uses for apple cider vinegar-

Apple cider vinegar is one of those miracle ingredients. You can clean the counters, soak your grains, make salad dressing, detox your body, keep heartburn at bay, and even remove moles. Add to this; that is great for cleaning vegetables and fruit.

The info chart on the left provides some information on apple cider and its uses.

The Rest of  this blog will only be referring to the Cleaning & Storing of Produce.

How much apple cider to add to water.

Dilute one tablespoon of Apple Cider Vinegar in one cup of water.

The rule of thumb is Produce with thicker skin can be washed ahead of time and then stored in the fridge. You can wash big batches directly in a sink or large bowl depending on how much you need to clean. Don’t worry about measuring just add a few big splashes of Apple Cider and soak it for at least five minutes stirring every so often. Rinse and dry before putting in the Fridge.

Moisture causes molding, so drying before storing is essential.

 

Putting paper towels inside the container holding the product will absorb excess moisture and help to prevent rotting.

Produce with softer outer skin are best washed right before eating. Keep a spray bottle containing the water and Apple Cider by the sink for just this purpose. Let it sit for five minutes before rinsing.

Strawberries are one of the fruits that need to be cleaned right before you eat them. If you wash them and store them, you may end up with mushy strawberries. Same goes for other berries, mangoes, peaches, pears, eggplants, and tomatoes. Fruits and vegetables with softer outer layers are typically best washed right before use.

Fruits and veggies like apples, avocados, melons, celery, bell peppers, and radishes can be washed ahead of time and stored. Surprisingly, lettuce can also be washed ahead of time and stored. They sometimes stay fresher longer when cleaned early.

A couple other notes to ensure your produce stays fresh for a longer period of time.

Fruits and vegetables should not be stored in the refrigerator until they’ve ripened. Otherwise, they’ll go rotten much more quickly.

Bananas will last longer if tops are wrapped in plastic food wrap

Certain kinds of fruits and vegetable begin to actively give off ethylene once they’ve ripened. These include bananas, apricots, melons, pears, plums, mangoes, and tomatoes.

Other kinds of fruits and vegetables are sensitive to ethylene, including apples, eggplants, watermelons, potatoes, pumpkins, carrots, and broccoli. If placed close to the first category, they begin to rot at a rapid rate. So it’s best to store these two groups separated from each other.

Do not store potatoes and onions in the same place.

veggies & fruit market

Where to Store

AIR-TIGHT CONTAINER OR PLASTIC BAG IN THE FRIDGE
  • bell peppers
  • broccoli
  • cabbage
  • carrots
  • cherries
  • cucumber
  • radish
  • spinach

 

VENTILATED CONTAINER OR PLASTIC BAG IN THE FRIDGE
  • berries
  • greens*
  • eggplant
  • lettuce*
  • mushrooms
  • snap peas

*Greens and lettuce can be washed ahead of time and stored in a plastic bag with a damp paper towel. This will actually keep them fresh a little longer!

VENTILATED ON THE COUNTER
  • avocado
  • bananas
  • mango
  • melon
  • tomatoes

VEGGIE CHOW MEIN

VEGGIE CHOW MEIN
For a healthier & very tasty version of chow mein, add a nutrient boost of fresh vegetables to your noodles!
Source:
Recipe type: side dish
Serves: 4-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
  • ¼ cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ½ cup water
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (or add about ¼ teaspoon of salt)
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
Directions
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).
Notes
Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!
Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.
Use whatever random vegetables you have left in the fridge!

 

Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Source:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
Directions
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

 

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