bowl

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

vanilla extract

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

KetoDiet Blog

500 g ground beef (1.1 lb)

turmeric

tsp sea salt

cayenne pepper,

tbsp virgin avocado oil

olive oil (30 ml)

saffron

water (60 ml/ 2 fl oz)

yellow onion, chopped (70 g/ 2.5 oz)

garlic, chopped

butter

ghee

(15 ml)

curry powder

cinnamon

tomato paste (30 g/ 1.1 oz)

lemon juice (15 ml)

green beans (300 g/ 10.6 oz)

cauliflower, riced (300 g/ 10.6 oz)

tbsp white wine vinegar (15 ml)

sea salt and pepper,

unsalted butter (57 g/ 2 oz)

granulated

Allulose

(100 g/ 3.5 oz)

whipping cream (120 ml/ 4 fl oz)

sea salt for salted caramel

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Burrito bowl with chipotle black beans

basmati rice

olive oil

garlic cloves,chopped

can black beans,drained

tbsp cider vinegar

tsp honey

tbsp chipotle paste

chopped curly kale

avocado,halved and sliced

tomato,chopped

red onion,chopped

chipotlehot sauce

corianderleaves

limewedges

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

Try this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won't disappoint!

Healthy chicken chow mein

packet dried egg noodles

sesame oil

five-spice powder

chicken breast, thinly sliced

vegetable oil

ginger, peeled, finely grated

garlic cloves, crushed

oyster mushrooms,

snow peas, trimmed, halved

salt-reduced chicken stock

salt-reduced soy sauce

oyster sauce

kecap manis

bean sprouts,

coriander

red chilli,

Lime wedges, to serve

Bibimbap is a traditional Korean rice dish with vegetables and meat all mixed together in a yummy spicy gochujang based bibimbap sauce.

Bibimbap Recipe – Korean Mixed Rice with Vegetables and Meat

C short grain rice

beef

soy sauce

tsp sugar

tsp rice cooking wine

tsp sesame oil

tsp minced garlic

garlic powder ((optional))

black pepper

(Trader

tsp chopped garlic

green onions

spinach ((washed))

water

tsp salt

oz reconstituted bracken fiddleheads ((about 2 C or 500 ml))

tsp gook kanjang

C julienned Korean radish ((무 / moo))

tsp rice vinegar

Korean

carrot carrots julienned ((about 1 C / 250 ml))

salt

soybean sprouts

egg (pan fried, over easy/medium/scrambled)

tsp gochujang (adjust to taste)

Tbsp gochujang

Prepare ground beef by mixing in all the seasonings and then sauteeing beef on medium heat until fully cooked. Set aside.

Doraji is usually sold dried. If your store sells the reconstituted ones buy it! If not, soak the dried roots in water overnight and drain. Rub the roots with sea salt to extract some of the bitterness.

Split and cut doraji roots into approx 2 in long and 1/8 in thick pieces by inserting a small knife upside down (with the blade side up) and then pushing it upwards. Wash and rinse the cut doraji roots and drain.

Heat vegetable oil in a frying pan on medium heat. Saute doraji and chopped garlic. Sprinkle 1/2 tsp salt. Saute for 3-4 minutes until the doraji pieces are tender yet still a bit crunchy. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

How to prepare Bell Flower Roots (Doraji Namul)

Boil a pot of salted water (6 C or so + 1 tsp salt) and quickly blanch the spinach. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.

Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.

Season the blanched spinach with some salt (1 tsp) and sesame oil (1 tsp). Set aside.

Blanched Spinach (Shikeumchi Namul)

Boil it for 20 – 30 minutes until they are soft then drain. Soak in cold water for 6-8 hours to draw out any bitterness.

Trim the reconstituted Gosari by going through each piece and cutting off any hard stems.

Cut them into bite size pieces (2 in long)

Heat vegetable oil in a frying pan on medium heat. Saute Gosari and chopped garlic. Sprinkle 1/2 tsp salt and gook kanjang.  Saute for 5 minutes on low heat. Turn off the heat, sprinkle green onions and sesame oil. Set aside.

Sauteed Bracken Fiddleheads (Gosari/Kosari Namul)

See my Korean Radish Salad recipe for detailed instructions. You only need a little bit for bibimbap so I reduced the ingredients by half for this recipe.

Radish Salad (MooSaengChe Namul)

Add 1 T oil in frying pan on medium heat. Add julienned carrots and a pinch of salt. Saute carrots until they are soft and tender.

Sauteed Carrots

Wash and clean the soybean sprouts. Optionally break off the root ends if they are brown.

In a small pot, add water, soybean sprouts, salt and garlic. Bring to a boil and let it simmer for 8 minutes or so until most of the water has evaporated. Remember the sprouts may taste fishy if you open the lid during cooking. It’s good if you can use a clear glass lidded pot so you can see it without opening the lid.

Turn off heat and sprinkle the sesame oil. Set aside.

Soybean Sprouts (Kongnamul)

Usually the egg is fried over easy so the egg yolk is still runny.

Pan Fried Egg

In a bowl, about 1 cup cooked rice, top with each of the vegetables and the beef in the middle. Top with fried egg. Serve with gochujang and sesame oil.

How To Assemble Bibimbap

Try this simple, hearty vegetable bowl for a healthy and satisfying lunch that you can prepare on batch cooking day. Meal prepping this hearty vegetable bowl is an easy way to ...

Hearty Vegetable Bowl

butternut squash

radishes

broccoli

tofu

lemon

Red chili pepper flakes

Sea salt and pepper

Moroccan Chickpea Bowl (Meal Prep Lunch)

cumin

paprika

ginger

cardamom

cayenne (optional)

lemon juice (about 1 large or 2 small lemons)

white wine vinegar

Dijon mustard

honey

pepper

extra virgin olive oil

2, 15.5 oz cans chickpeas, drained, rinsed, and outer skins removed*

cauliflower florets, chopped (about 1 head)

dry white quinoa,

4-6 carrots, peeled into ribbons (about 2 cups)

red onion (about ½ red onion)

Hummus

feta

Parsley,

avocado oil, divided

salt, divided

whole wheat pita wraps,

To prepare the spice mix, add cumin, paprika, turmeric, cinnamon, ginger, coriander, cardamom, black pepper, and cayenne to a small bowl and whisk until combined.

Add lemon juice, vinegar, dijon mustard, honey, salt, and pepper to a small bowl and whisk until combined. While continuously whisking, slowly add olive oil until emulsified.

Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

Place chickpeas in a medium sized mixing bowl with 1 tablespoon avocado oil and ¼ teaspoon salt and toss until evenly coated. Place chickpeas on baking sheet.

Add cauliflower, remaining avocado oil, 3 teaspoons of spice blend, and ¼ teaspoon salt to the same mixing bowl and toss until evenly coated. Place cauliflower on second baking sheet.

Bake chickpeas until crispy and cauliflower until fork tender and slightly browned, about 40-45 minutes.

In the meantime, place 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil and then reduce to a simmer. Cook covered for about 15 minutes. Fluff with a fork.

Placed baked chickpeas back in the mixing bowl and toss with 3 teaspoons of spice blend until evenly coated. Set aside.

To assemble bowls, divide the ingredients evenly into five containers. Add quinoa, cauliflower, chickpeas, carrots, red onion, feta, dressing, and hummus. If prepping this in advance, wait to add dressing until ready to eat.

Optional: garnish with chopped parsley and include pita wrap.

Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice

Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty

chicken breasts, cubed

salt,

pepper,

garlic, crushed

sesame seed,

onion, sliced

small bell peppers, thinly sliced

green onion, thinly sliced

white rice, cooked

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.

Reduce heat to medium and stir in the crushed garlic.

Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.

Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.

Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.

Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.

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