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{title} - A {category} recipe from Barefoot Contessa.

Salmorejo

Good olive oi,

salt and black pepper

Barefoot Contessa

45 Healthy Breakfast Ideas to keep you full until lunch. Not a morning person? Me neither. Cook breakfast once and eat all week!

45 Healthy Breakfast Ideas - Breakfast Sandwich

eggs (large)

chicken sausages

onion

bell pepper (finely chopped)

kale leaves

tbsp oil (for frying)

milk

tsp baking powder

whole wheat burger thin buns (English muffins or bagels)

any cheese

Salt (to taste)

Cooking spray (I use Misto)

Preheat oven to 375 degrees Fahrenheit and spray large 16 x 11 rimmed baking sheet generously with cooking spray.

Veggies: Preheat large skillet on medium heat and add oil. Add onion and saute for 3 minutes, stirring occasionally.

Then add bell pepper and saute for another 3 minutes.

Add kale or spinach, a pinch of salt and pepper, and saute for 1 more minute, stirring occasionally.

Eggs: In a large bowl, whisk the eggs, milk, baking powder, a pinch of salt and pepper.

Add cooked veggies, sausage and combine with spatula.

Pour egg mixture onto previously prepared baking sheet moving sausage and veggies around to even them out. Bake uncovered for 25 minutes.

Remove eggs from the oven, loosen them up from the edges with spatula and cut into 12 squares (I use same spatula). Then gently separate squares from the baking sheet on the bottom.

Assembly: Cut 12 pieces of parchment paper 1 inch wider than a bun. Cut 12 pieces of aluminum foil twice wider than a bun. Place egg on the bottom part of bun, top with cheese and then top part of bun. Wrap tightly first in parchment paper followed by aluminum foil.

Reheating: Option #1 (crispy): Remove wrapping and bake in preheated oven to 425 degrees F: fresh - 10 minutes, frozen - 15-20 minutes. Option #2: Place wrapped sandwich onto preheated panini press and cook for 10 minutes - if fresh, 15 minutes - if frozen. Option #3: Remove foil and microwave in 45 seconds increments. Microwaves vary, so you will have to experiment how long. Option #4 (crispy): Bake uncovered in a toaster oven – watch closely for time as ovens vary.

https://content.jwplatform.com/videos/JvSSf1Zy.mp4

Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun. Meal prep dozens at a time, freeze and reheat for breakfast from frozen.

Healthy Breakfast Sandwich

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

olive oil

garlic,

thyme

pepper

salt

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

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

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

Butternut risotto

Tbsp Olive oil

Onion, small, diced

Butternut,

Water, boiling

Dry white wine

Parmesan cheese,

Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.

Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).

Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.

Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Home Made Baked Beans

Onions

cloves

Tbsp Tomato paste

Bacon hock

Cannellini beans (Main)

Canned tomatoes

Bay leaves

Worcestershire sauce

Tbsp Malt vinegar

Tbsp Molasses

Finely dice medium onions and garlic cloves.

Cook in oil until soft, then add tomato paste.

Add a pork or ham hock (such as you would use for soup). Add 4 cans of drained, rinsed beans - cannellini, butterbeans, haricot or navy beans are all fine.

If using dried beans, soak a white variety and cook as above. You need about 1.5kg of cooked weight.

Strain tinned tomatoes (mash if whole), add to the pot. Add 1 can of water, bay leaves, worcester sauce, malt vinegar and the soy sauce.

Add molasses, or maple syrup or treacle if you cannot find molasses. Simmer on the top of the stove until well combined (it will be quite soupy).

Transfer to a baking dish and put into a moderate oven, uncovered, for 1.5 hours.

You will need to stir occasionally and may need to top up with some water or the juice you strained from your tomatoes.

The dish is ready when the meat is falling from the bone and the mixture is a gloopy consistency. Shred the meat into the mixture.

Serve on toast. Leftovers can be frozen in portions for future use.

Panfried lamb shortloin with greens and greek lemon sauce

Lamb

Tbsp oregano

½ tsp Cracked black pepper

Garlic cloves, squashed

Tbsp Extra virgin olive oil

500 ml Chicken stock

Lemon juice, fresh

broccoli

g Snow peas, stalk ends cut off (Main)

Spinach leaves (Main)

Lemon, zest only

servings Steamed rice

Put the lamb into a large bowl and add the oregano, pepper, garlic and oil. Mix well and leave to marinate for 1 hour.

Bring the stock to a very gentle simmer in a saucepan.

Put the egg yolks and lemon juice into a roomy heatproof bowl and beat well. Reserve.

Remove the garlic from the lamb and season the lamb with salt. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium (pink and juicy on the inside but cooked). Remove from the heat, place on a plate, loosely cover with foil and allow to rest while you cook the vegetables and make the sauce.

Bring a large saucepan of salted water to the boil and add the broccoli. Bring back to the boil and boil 3 minutes then add the snowpeas and spinach and boil a further 2 minutes. Drain well.

Bring the stock to a rolling boil then remove from the heat. Whisking continually, add the stock slowly to the egg yolk and juice mix. Pour back into the saucepan and place directly over moderate heat and stir until the sauce thickens slightly. Do not boil or it will curdle. Taste and season with salt.

Slice the lamb on the diagonal across the grain of the meat. Serve the lamb on the vegetables with the sauce over it and sprinkled with the zest and the rice on the side.

Prawn and tomato pasta

Olive oil,

Long red chilli, chopped finely

Garlic cloves, sliced thinly

Baby fennels, sliced lengthways

400 g Tiger prawns, raw,

Lemon, zest and juice

g Feta, crumbled

tomatoes

Black olive

Basil leaves,

Linguine pasta

Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.

Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.

Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves

Sticky chicken drumsticks

Soy sauce

Sweet chilli sauce

Oyster sauce

Tbsp Sesame oil

Tbsp Honey

Garlic clove, crushed

Chicken legs, or 16 wings (Main)

sprinkle Black sesame seeds, optional

Coriander,

Mix soy, Worcestershire, chilli and oyster sauces with sesame oil, honey and garlic in a large ziplock bag or a glass dish.

Slice through the drumstick skin in diagonal slashes. Add the chicken to the marinade and really work the marinade into the chicken. Leave the chicken in the marinade overnight or for at least 1 hour in the fridge.

Line a baking dish with baking paper. Take the chicken out of the bag or dish and arrange the legs on the baking paper in a single layer.

Place the tray into the oven and cook for 15 minutes. Remove carefully and, using tongs, turn the chicken legs over. Return to the oven for another 15 minutes to cook.

These look and taste delicious if sprinkled with black sesame seeds and scattered with coriander leaves.

Use any number of vegetables to create a delicious raw-style salad. You will need to use a spiraliser or a julienne peeler or a mandolin to create long skinny strips of the vegetables. Courgette, cucumber, carrot, thinly sliced red cabbage, capsicum and red onion is a great combination, but play with whatever you find in the vege box of your fridge (if it's not limp and sad).

Dress the salad with options such as balsamic vinegar and olive oil; lime juice and peanut oil; rice vinegar, sesame oil, olive oil, garlic and chilli.

Golden syrup winter pudding

Butter,

75 g Self raising flour (Main)

Tbsp Milk

g Golden syrup

Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.

Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).

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Salmorejo

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The most viewed good recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmorejo

45 Healthy Breakfast Ideas - Breakf...

Vegan Sweet Potatoes Au Gratin Reci...

Griesmeel pudding

Japanese beef curry

Butternut risotto

Smoky baked beans

Home Made Baked Beans

Panfried lamb shortloin with greens...

Prawn and tomato pasta

Sticky chicken drumsticks

Golden syrup winter pudding

Slow-cooked pulled chipotle beef

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The most viewed good recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine