Egg Drop Soup :-)

hi guys ! how are ya? I'll  like to share with this fordable soup made in Philippines (talagang lasang pinoy to )introducing  the egg drop soup.  This Egg Drop Soup Recipe can be made within 18 minutes (10 to 12 minutes if you really are in a hurry). I think that this is one of the best soups to prepare if you are busy and don’t have enough time to prepare your meal. Another good thing about egg drop soup is the fact that it does not cost much – yes, it is cheap – but delicious

here how to cook :

Ingredients

3 cups chicken broth

1 cup water

2 eggs, beaten

1 teaspoon grated ginger

1½ tablespoon cornstarch

2 tablespoons chopped green onion (optional)

Salt to taste

Instructions

Dilute the cornstarch in ¼ cup water. Stir and mix well. Set aside.

Combine chicken broth and water in a cooking pot, Bring to a boil.

Add the grated ginger. Cook for 2 minutes.

Pour-in the beaten egg. Stir.

Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup reaches your desired texture.

Add salt to taste.

Transfer to a serving bowl. Sprinkle green onions on top.

Serve. Share and enjoy!

You can start to make your own egg drop soup quickly by following this recipe. If you have more time, you can also try doing egg rolls and fried rice to go with it.(this is also one of the favorite of leader of F4 emam abrogar ) so guys i hope you'll try this any where and anytime come on.. try it so yummy ;-)

Tinolang manok :-)

wazzup guys .! i know all you  familiar with this dishes this is originally from philippines .and i love to eat this delicacies with hot rice nam nam nam sooo yummy aside from that it will help your body to fulfill your nutrients because it has a healthy ingredients that surely your body system will perfect .. another thing did you know that Tinolang manok is one of the most popular Filipino chicken dish. Not only it is delicious, it is also simple to cook.

i try this to cook for my self and then i love it :-)

   chick this out!     

INGREDIENTS:

• 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into strips
• 3 cloves garlic (minced)
• 1 onion (sliced)
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 Tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil                        another thing did you know that Tinolang manok is one of the most popular Filipino chicken dish. Not only it is delicious, it is also simple to cook.so tara mangaon nata :-)

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Ginataang Hipon, Sitaw, at Kalabasa :-)

what' up guys! we all know that Everyone has a favorite comfort food but one thing for sure you probably try this a filipino and our very own ginataang hipon.sitaw and kalabasa (lami siya in fairness hehe) this delicious dish makes you remedy for your problem and also for the healthy life style :-) i was grade school since i was taste this food and after all i realize thi is gonna be so fantastic pinoy dish i ever had ;-)

 :

Ingredients:

 

• 1 lb shrimp, cleaned
• 10 strings beans (sitaw), cut into 2 1/2 inch length
• 2 cups kalabasa (squash), cubed
• 2 cups coconut milk
• 1 medium yellow onion, sliced
• 2 tablespoons bagoong alamang (shrimp paste)
• 1 cup malunggay leaves
• 3 cloves garlic, crushed
• Salt and pepper to taste
• 3 tablespoons cooking oil
• Salt and pepper to taste

this for good for you'll family .. it so yummy because this is one of the best enjoyed with staple food of the philippines (lagyan mo lang ng hot rice) so perfectly combination hehe

Broccolini pad Thai :-)

well well well...Weekly posts, hooray. Have you ever enjoyed having all your dinners planned for the past 3 weeks?hmmm or Have you cooked anything you wouldn’t usually have made?read this and this could be one of the easy way to prepare your food anytime  ,because i know  by the  next few weeks are going to be absolutely hectic with assignments and all that stuff .so come on..read and  try this delicious healthy food :-)

step: 1

Ingredients:

• 440g packet shelf-fresh Thai flat rice noodles
• 2 tablespoons peanut oil
• 1 brown onion, finely chopped
• 2 bunches broccolini, trimmed, cut into 3cm lengths
• 1 carrot, halved, thinly sliced diagonally
• 240g jar Valcom pad Thai paste
• 2 eggs, lightly beaten
   
   
  step: 2

  Method

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for two minutes. Gently separate noodles. Drain.
  2. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 1 minute or until tender. Add broccolini and carrot. Stir-fry for 4 minutes or until almost tender. Add paste. Stir-fry for 2 minutes or until fragrant.
  3. Make a well in the centre of vegetables. Add egg. Cook for 1 minute or until set. Add noodles to wok. Stir-fry mixture for 1 to 2 minutes or until heated through, breaking up egg. Serve.
  
  
  - Make it sure that it is cooked well.. bess ha . and share it to others walang pa kimi kimi kainan nah :-)

Minestrone with Endive & Pepperoni :-)

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn’t traditionally part of minestrone soup, you’ll find it’s a great shortcut to add spicy, complex flavor.

READER'S COMMENT:

"Healthy! I used fresh carrots, potatoes, celery and onion (not frozen). I also could not find lima bean in my grocery store and substituted frozen edamame. I used swiss chard too. I used low fat pepperoni. "

Makes: 6 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color
• 5 cups reduced-sodium beef broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2/3 cup whole-wheat elbow noodles or other small pasta
• 1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
• 1 cup frozen baby lima beans, thawed
• 1 15-ounce can diced tomatoes with garlic and onion
• 1/2 cup diced pepperoni
• 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed
• Freshly ground pepper to taste
• Freshly grated Parmesan cheese for garnish

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano and thyme; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.
2. Add mixed soup (or stew) vegetables and lima beans. Bring to a boil over medium-high heat; boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni and endive (or chard); return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired.

Nutrition

Per serving: 213 calories; 7 g fat (2 g sat, 3 g mono); 14 mg cholesterol; 28 g carbohydrates; 9 g protein; 5 g fiber; 721 mg sodium; 352 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber |               

CORNMEAL-CRUSTED TURBOT WITH TOMATO AND CUCUMBER SALAD :-)

This baked fish is crunchy on the outside and tender on the inside, and perfect served alongside a Mediterranean-inspired tomato salad with fragrant mint and dill. When using raw onions in a salad, rinse them first in water to remove much of their sharp bite.

Ingredients: 

• Olive oil spray
• 3/4 pound boneless, skinless turbot fillets, cut in half lengthwise and patted dry
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon ground black pepper
• 2 egg whites
• 3/4 cup all-purpose flour
• 1 1/2 cup fine yellow cornmeal
• 3 medium tomatoes, cored and cut into thin wedges
• 1 English cucumber, halved lengthwise and thinly sliced
• 1/4 red onion, very thinly sliced, rinsed in cold water and drained
• 1/4 cup chopped fresh mint
• 1 tablespoon chopped fresh dill
• 3 tablespoons lemon juice
• 1 teaspoon ground sumac (optional)
•  
  Method: 
  Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly coat with spray oil.   
  
  Season fish all over with 1/2 teaspoon of the salt and pepper. In a medium bowl, whisk egg whites until very foamy and thick. Place flour and cornmeal in two separate wide, shallow dishes. Working with one fillet at a time, dredge fish in flour, then egg whites and then cornmeal, shaking off the excess each time. Arrange on the prepared baking sheet and coat generously with spray oil. Bake in the top third of the oven until crisp and just cooked through, about 15 minutes.   
  
  Meanwhile, in a medium bowl, toss together tomatoes, cucumber, onion, mint, dill, lemon juice, sumac (if using) and remaining 1/4 teaspoon salt. Serve salad alongside baked fish.

  
  

  Nutritional Info: 

  Per Serving:240 calories (35 from fat), 4g total fat, 0.5g saturated fat, 40mg cholesterol,600mg sodium, 33g carbohydrate (5g dietary fiber, 4g sugar), 19g protein

Paprika Shrimp & Green Bean Saute :-)

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serv

e with quinoa or brown rice.

 

 

Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 4 cups green beans, trimmed (about 12 ounces)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup minced garlic
• 2 teaspoons paprika
• 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 16-ounce cans large butter beans, or cannellini beans, rinsed
• 1/4 cup sherry vinegar, or red-wine vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley, divided
• Freshly ground pepper, to taste

Preparation

1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips & Notes

• Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
• To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
• To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition

Per serving: 245 calories; 8 g fat (1 g sat, 6 g mono); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.
Nutrition Bonus: Selenium (43% daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat

Chilli con carne :-)

A hot and spicy filler that's high on flavour but low in salt.

• Serves: 2
• Time: 50 minutes 

Ingredients

• ½ tbsp oil
• 100g lean beef mince
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400g can of chopped tomatoes
• 1 tbsp tomato puree
• ½ tsp chilli powder
• ¼ tsp cumin
• ¼ tsp coriander
• ½ red pepper, chopped
• 100g mushrooms, sliced
• 1 small can of kidney beans
• black pepper, freshly ground 
• 150g basmati rice, raw 

Method

1. Brown the mince over a gentle heat, stirring to stop it from sticking.
2. Add the onion and garlic to the mince and cook for two to three minutes.
3. Add the chopped tomatoes, tomato puree and spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.
4. Meanwhile, cook the rice according to the packet instructions.
5. Add the chopped pepper and sliced mushrooms and simmer for five minutes.
6. Add the drained kidney beans and simmer for another five minutes.
7. Add the pepper to taste and serve with boiled rice.

Nutrition information

Nutrient	Per 100g	Per 634g serving
Energy	299kJ/71kcal	1898kJ/452kcal
Protein	2.78g	17.65g
Carbohydrate	12.92g	81.9g
(of which sugars)	1.26g	7.99g
Fat	1.34g	8.48g
(of which saturates)	0.3g	1.9g
Fibre	0.52g	3.28g
Sodium	0.07g	0.42g
Salt	0.2g	1.1g

Bucatini alla Puttanesca :-)

                                                  
                                            

 his classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes. Puttanesca was named after the “ladies of the night” who, according to legend, cooked it to seduce their clients. Serve atop sautéed chicken cutlets with a simple tossed salad for a restaurant-worthy meal.

Makes: 4 servings
Serving Size: 1 1/4 cups
Active Time: 30 minutes
Total Time: 30 minutes

Nutrition Profile

Heart healthy | Low cholesterol | Low saturated fat | High fiber |
View Our Nutrition Guidelines »

Ingredients

• 4 anchovy fillets, chopped
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon finely chopped garlic
• 2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice
• 1/8 teaspoon salt plus 1 tablespoon, divided
• 12 ounces bucatini pasta or spaghetti
• 8 black olives, Kalamata or Greek, unpitted
• 1 tablespoon capers, rinsed
• 1 teaspoon coarsely chopped fresh oregano

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More Healthy Recipe Ideas

• Healthy Italian Pasta Recipes
• Healthy Spaghetti Recipes
• Healthy Linguine Recipes

You Might Also Like

• Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)
• Linguine alla Lobster
• Vermicelli Puttanesca
• Spaghetti alla Carbonara
• Orecchiette alla Carrettiera (“Wagon-Driver Style”)

Preparation

1. Combine anchovies and 2 tablespoons oil in a large saucepan over medium heat. When the anchovies begin to dissolve, add garlic and stir for about 15 seconds. Add tomatoes and season with 1/8 teaspoon salt; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Remove from heat.
2. When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.
3. Cut olives into slivers by slicing the flesh away from the pit. When the pasta is halfway done, return the sauce to medium heat and stir in the olives, capers and oregano.
4. When the pasta is done, drain well and toss with the sauce, adding the remaining 1 tablespoon oil. Serve at once.

           

Preparation

1. Combine anchovies and 2 tablespoons oil in a large saucepan over medium heat. When the anchovies begin to dissolve, add garlic and stir for about 15 seconds. Add tomatoes and season with 1/8 teaspoon salt; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Remove from heat.
2. When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.
3. Cut olives into slivers by slicing the flesh away from the pit. When the pasta is halfway done, return the sauce to medium heat and stir in the olives, capers and oregano.
4. When the pasta is done, drain well and toss with the sauce, adding the remaining 1 tablespoon oil. Serve at once.

Nutrition

Per serving: 474 calories; 15 g fat (2 g sat, 10 g mono); 3 mg cholesterol; 70 g carbohydrates; 0 g added sugars; 4 g total sugars; 14 g protein; 5 g fiber; 587 mg sodium; 322 mg potassium.
Nutrition Bonus: Folate (40% daily value), Vitamin C (20% dv), Iron (22% dv)
Carbohydrate Servings: 4 1/2
Exchanges: 4 starch, 1 vegetable, 2 1/2 fat
                                 

Fish cakes :-)

 

The Hairy Bikers’ fish cakes are made with potatoes, a mixture of cod and smoked haddock, spring onions, breadcrumbs and paprika.

Ingredients

• 275 g potatoes, preferably maris pipers, peeled and cut into rough 3cm chunks
• 300 g cod, unskinned
• 100 g smoked haddock, unskinned
• 1 bay leaf
• ½ lemons, finely zested
• 4 spring onions, trimmed and finely sliced
• oil, for spraying
• 1 large egg
• 50 g fresh wholemeal breadcrumbs
• 1 tsp paprika
• lemon wedges, to serve         

Method

1. Put the potatoes in a pan of cold water and bring to the boil. Reduce the heat slightly and simmer for 15 minutes or until the potatoes are soft but not falling apart.

2. While the potatoes are cooking, put the fish fillets in a large saucepan, placing the thicker fillets on the bottom of the pan. Cover with cold water and add the bay leaf. Put a tight-fitting lid on the pan and gently bring to a simmer, then immediately take the pan off the heat. Leave the fish to stand for 5 minutes.

3. Drain the potatoes well in a colander, tip them back into the pan and mash them until smooth or pass them through a potato ricer. Put the mash in a large bowl and season with salt and black pepper.

4. Drain the fish really well in a colander and break it into large chunks, discarding the skin and any bones as you go. Put the fish in the same bowl as the mashed potato and stir in the lemon zest and spring onions with a large wooden spoon – try not to break up the fish too much.

5. Divide the mixture into 4 balls and flatten each ball to about 3cm thick. If the mixture is too soft to shape into balls, cover and leave it to cool for a while. The potato will stiffen up as it cools. Lightly mist a baking tray with oil.

6. Beat the egg in a shallow bowl. Mix the breadcrumbs with the paprika in a large bowl. Dip a fishcake into the egg, coating it on all sides. Allow any excess egg to drip off the fishcake and then place it in the breadcrumbs, turning it and pressing firmly to get an even coating of crumbs on all sides. Place the fishcake on the greased tray and prepare the rest in the same way. Leave them to chill in the fridge until you’re ready to cook, but use them within 24 hours.

7. To cook the fishcakes, preheat the oven to 220C/200C fan/gas 7. Mist the fishcakes with the oil and bake them for 15–20 minutes until crisp and golden brown. Serve with vegetables or a lightly dressed salad and some lemon wedges for squeezing.

Tips and suggestions

These fishcakes are 187 calories per portion. A little tartare sauce goes down a treat, but don’t forget to add 15 calories per teaspoon. If you don’t like the flavour of smoked fish, just use an extra 100g of cod or haddock.

Tempeh Curry with Sweet Potatoes and Green Beans :-)

                          Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

                                                               

Ingredients: 

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon freshly grated ginger
• 1 tablespoon ground curry powder
• 2 teaspoons ground cumin
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped cilantro, divided
• 1/4 teaspoon sea salt  
•  
  Method: 

  Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  
  Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
  
  
  

  Nutritional Info: 

  Per Serving:510 calories (110 from fat), 12g total fat, 5g saturated fat, 0mg cholesterol, 90mg sodium, 80g carbohydrate (13g dietary fiber, 8g sugar), 24g protein

  Special Diets: 

  • Dairy Free
  • Vegan
  • Vegetarian
  • High Fiber
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  •  I love tempeh and curry and thought it would be a wonderful mix. I used regular soy tempeh and VERY lightly browned it first. I chopped the sweet potato very small to help it cook easier. Also added some shredded carrots per a recommendation above, and added probably a whole tsp of salt to help the flavor, and a little bit of olive oil. The ginger is wonderful! If I had peas I would have added those also. I actually did not need to reduce the broth amount given the creaminess of full-flavored coconut milk and the amount of veggies/tempeh I had. I added it at the very end, so use at your discretion.
    
    I think it would be a great family recipe but I cooked it for just myself and it is a lot of food so yummy nam nam nam :-)
  •  

Quick Chicken Cacciatore :-)

This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs.

Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

• 1/4 cup all-purpose flour
• 2 8-ounce boneless, skinless chicken breasts
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces mushrooms, quartered
• 1 small onion, sliced
• 2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried, plus more for garnish
• 1/2 cup dry white wine
• 1 14-ounce can no-salt-added diced tomatoes, drained
• 1 cup reduced-sodium chicken broth
• 3/4 cup sliced jarred roasted red peppers, rinsed
• 1/4 cup quartered Kalamata olives

Preparation

1. Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary and the remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring, until coated. Add wine to the pan and cook, stirring, for 1 minute. Add drained tomatoes, broth, roasted red peppers and olives; bring to a lively simmer over medium-low heat.
4. Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken with the sauce, garnished with rosemary, if desired.

Nutrition

Per serving: 341 calories; 12 g fat (2 g sat, 8 g mono); 63 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 720 mg sodium; 479 mg potassium.
Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (21% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat

Pumpkin Cinnamon Buns, courtesy of your crock pot :-)

Here's the thing about making cinnamon rolls in your slow cooker.

It's basically the best idea anyone had. 

Ever.

It only takes about an hour and a half in your crock pot and they come out super duper perfect. 

Like, gooey, sweet and deliciously fluffy perfect.

You might be wondering why you'd want to spend 90 minutes making something you can bake in 20, but I really encourage you to give this recipe a whirl. Unlike the 20-minute, pop-in-the-oven method, it's really, really hard to overcook (aka dry out and make brick like) these cinnamon buns in the crock pot.

And in the spirit of all things fall, august and wonderful (not to mention a half a can of pumpkin sitting in my fridge begging to be used), I've decided to put a fun spin on this breakfast and make it pumpkin spice cinnamon buns with cream cheese frosting. You won't be sorry.

 

 

 

Pumpkin Spice Cinnamon Buns

(Makes 12-14 rolls)

Ingredients:

3 cups all purpose flour

1/4 cup sugar

1 package active dry yeast

1/2 cup vanilla almond milk

1/4 cup water

3/4 cup pureed pumpkin

1/2 cup canola oil

1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)

 

  

 

Filling Ingredients:

1/3 cup butter

1/3 cup brown sugar

2 tsp ground cinnamon

2 tsp nutmeg

1 tsp ginger

1 tsp ground gloves

Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract

1/2 tsp lemon juice

Directions:

In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flax seed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.

Once dough has settled, roll into a rectangle on a lightly floured surface. 

Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices. 

Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)

Mix up icing/glaze and pour over hot rolls to create an hooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.

 

These were surprisingly MUCH easier than your traditional cinnamon rolls! :)

The Life Changing Crackers :-)

 

 

 

The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple and everyone goes nuts about it. Curious.
You can imagine then, that when I posted The Life Changing Loaf of Bread, how incredibly shocked I was at the response. Although I was pretty confident that I had a winning recipe, I never expected the explosive reaction that it got. After checking up on it today, the post has over 1,200 comments. WHAT?! That is insane. And thank you. I’m so glad it changed your life too.
In the spirit of recipes that shake up our routine, I thought I would introduce you to the very same one all over again. That’s right. The same recipe with a new method to make the most life-changing crackers you have ever tasted.

The story goes like this: it was the night before a long trip, and I knew that I needed to make some food to take with me on the journey. I didn’t have a lot on hand, nor did I have a lot of time. Searching through the cupboards I realized I had almost everything to make The Life Changing Loaf of Bread, but because I was traveling with it, I wanted it to be a little more transportation-friendly (nothing like biting into an entire loaf of bread on an airplane to make you look like a total kook). A light bulb moment: what if I made the dough and just flattened it out like a cracker? It was just crazy enough to work! Crispy, crunchy, flaky, seedy, and so tasty, this crispbread that is my new go-to for every meal of the day, and snacking in between.
The wonderful thing about the Life Changing Cracker recipe is that you can customize the flavours by adding different gourmet ingredients. You can take them to sweet or savoury town. You can throw in some superfoods if you like, or just stick to the plain, yet delicious base recipe.

I love dividing up the dough and creating multiple kinds of crackers all in the same batch. I made two different versions last time: Rosemary, Garlic & Smoked Sea Salt, and Fig, Anise & Black Pepper. Both were totally delicious and worked well with dips, spreads, and cheese. I also really enjoyed them on their own, totally unadorned. Because I loved these combos so much, I’ll give you the recipes for them below – just remember that they are for half a batch of dough respectively.
The Life Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.

The Life-Changing Crackers
Makes 2 baking sheets of crispbread
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
1/3 cup / 50g pumpkin seeds
¼ cup /40g sesame seeds
1 ½ cups / 150g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Rosemary, Garlic and Smoked Salt
Half batch:
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder (depending on how strong you like it)
smoked sea salt, to taste
Fig, Anise and Black Pepper
Half batch:
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper
Directions:
1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.