light

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

In a mixing bowl, whisk together eggs and milk. Season to taste with salt and pepper.

Omelette With Spinach And Feta

eggs

tbsp milk

spinach

oz feta

nutmeg

salt

pepper

butter

Omelette with spinach and feta

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Melt butter in frying pan, add eggs. Simmer on medium-low heat for approx. 1 min., then sprinkle spinach and feta on top.

Fold omelette to close, like you would a letter, and continue to cook until heated through.Transfer to plate and enjoy!

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too.&nbsp;It's the perfect combination of sponge cake and cheesecake in both taste and texture.&nbsp;What I love about this scrumptious cake is it's not overly sweet as some cakes can be.&nbsp;The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do.&nbsp;Please note&nbsp;this recipe can be a bit tricky.&nbsp;Watch the video and follow the steps exactly.&nbsp;Happy Baking!

Cotton Cheesecake / Japanese Cheesecake

eggs (, at room temperature)

tsp cream of tartar

sugar (, divided)

oz cream cheese (,

milk

unsalted butter (, at room temperature)

lemon juice

all-purpose flour

Tbsp corn starch

inch round springform pan

Line the bottom and side of the springform pan with parchment paper.  Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water.  Place it in the oven on the lowest rack.  Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup sugar gradually.  Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.  Add the flour and corn starch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan.  Place on a plate and refrigerate for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

https://www.youtube.com/watch?v=yPe67tnxNjo

Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!

Written recipe: http://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/

Love chocolate? Check out this video: Chocolate Cotton Cheesecake https://youtu.be/YvmjX5a_Vek

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Website:     http://runawayrice.com
Facebook:  http://fb.com/therunawayrice
Twitter:       http://twitter.com/runawayrice
__________________________________

Ingredients:

8 oz cream cheese, at room temperature (227 g)
1/2 cup low-fat milk (120 ml)
5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1/2 cup sugar, divided (110 g)
1/4 cup unsalted butter, at room temperature (56 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp cornstarch (15 g)

Bakeware
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)
14.5 inch x 11 inch pan for water bath (37 cm x 28 cm)

Yields: 8 servings

Nguyên liệu:

5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
110 g đường, chia phần
227 g kem phô mai, nhiệt độ phòng
120 ml sửa tươi ít chất béo (low-fat milk)
56 g bơ không muối, nhiệt độ phòng
1 m. canh nước cốt chanh
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Cho: 8 phần ăn


__________________________________

WANT TO HELP RUNAWAYRICE?

Use this link to buy things from Amazon: http://www.amazon.com/?tag=runawayriceyt-20

I pay out-of-pocket so that you can enjoy these recipe videos for free!  If you'd like to support RunAwayRice, simply use this link when you buy things on Amazon: http://www.amazon.com/?tag=runawayriceyt-20 
That's all it takes!  By using my link when you shop at Amazon, you're supporting my videos and recipes every time you purchase something -- no matter how big or small.  With your support, I'll be able to continue cooking up some really tasty dishes and sharing them with you all!

Thank you for your support!

Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.

Easy Broiled Miso-Marinated Black Cod Recipe

red or white miso paste

sake

mirin

soy sauce

vegetable oil

sugar

black cod

Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.

“Based on the traditional Vietnamese dish of ‘bún’, this refreshing noodle salad is tossed in a zesty citrus dressing and topped with chicken flavoured with
ginger and lemongrass. For a vegan version, replace the chicken with 450g of tofu cut into four pieces, marinated, then seared, and replace the fish sauce with extra soy sauce.- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).

Easy Vietnamese chicken salad recipe

Lilydale Free Range Chicken Thighs

dried vermicelli rice noodles

heart cos lettuce, trimmed, finely sliced

Lebanese cucumber, spiralised

carrot, spiralised

bean sprouts

spring onions, finely sliced

mint leaves & Thai basil, lightly chopped

(35 grams) salted peanuts, chopped

lemongrass, peeled, trimmed and finely chopped

ginger,

garlic, roughly chopped

sunflower oil

lime juice

brown sugar

tsp fish sauce

lemon

tbs fish sauce

tsp sugar

garlic, crushed

white pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Miso chicken and soba noodles are the perfect salad combination.

Simple miso chicken salad recipe

(60 milliliters) each mirin & sake

(135 grams) red miso paste

tbs caster sugar

skinless chicken thigh fillets, trimmed

soba noodles

frozen shelled edamame beans, thawed

¼ red cabbage, thinly sliced

spring onions, thinly sliced

mint

(80 milliliters) light soy sauce

(60 milliliters) rice wine vinegar

tbs tahini

tsp ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.

Creamy Potato and Cauliflower Soup

cauliflower,

olive oil

Kosher salt

black pepper

bacon

onion

fresh garlic, minced

chopped fresh thyme (or 1/2 teaspoon dried)

russet potatoes (or 1 pound}, diced into 1 inch pieces

yukon gold potatoes (1 pound), diced into 1 inch pieces

chicken broth

kosher salt, divided

bay leaf

chopped green onions (1/4 cup finely chopped to add into the soup, 1/4 cup sliced for garnish)

sour cream yogurt

Preheat your oven to 400°.

Scatter the cauliflower on a rimmed sheet pan...

Scatter the cauliflower on a rimmed sheet pan and toss with a tablespoon of olive oil, a couple pinches of salt and a 1/4 teaspoon of black pepper. Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk. Remove the center piece to the lid to your blender, cover the hole with a kitchen towel and puree until smooth. Pour the cauliflower puree into a large bowl.

Meanwhile in a large Dutch oven, cook bacon...

Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side. Drain all but 1 tablespoon of the bacon fat. Add in the onion, garlic and thyme. Stir and cook for 5 to 8 minutes or until softened.

Add in the diced potatoes, bay leaf, 1/2...

Add in the diced potatoes, bay leaf, 1/2 teaspoon of kosher salt and chicken broth, cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).

Once the potatoes are cooked through, place a...

Once the potatoes are cooked through, place a couple of ladles full of potatoes (no broth) into the bowl with the cauliflower puree. Next, place half of the remaining potatoes and broth into the blender and pulse once or twice until coarsely chopped. Pour into the bowl with the cauliflower puree. Repeat with the remaining potatoes, but this time puree until smooth. Pour the pureed potatoes in the blender into the dutch oven, then pour in the potatoes and cauliflower mixture from the bowl into the dutch oven as well and heat over medium.

Taste and add 1 to 1-1/2 more teaspoons...

Taste and add 1 to 1-1/2 more teaspoons of salt and 1/4 to 1/2 teaspoon black pepper, or to taste. Stir in the 1/2 cup of sour cream or Greek yogurt until it has melted throughout the soup. Lastly, stir 1/4 cup of finely chopped green onions.

Ladle the soup into bowls and top them...

Ladle the soup into bowls and top them with crispy bacon pieces and sliced green onions. Shredded sharp cheddar cheese is really good too.

Put your favorite summer veggies on a stick and make Al's no-brainer grilling side

Al Roker's Grilled Vegetable Skewers

summer squash,

zucchini,

red onion,

15-20 cherry tomatoes

white mushrooms

Salt and pepper

1. Soak 8 to 10 wooden skewers in water for 30 minutes so they do not burn on the grill.

3. Place the vegetables on the skewers, in a pattern if possible. Once skewered, drizzle the olive oil on both sides and season the kabobs with salt and pepper on both sides.

4. Place the kabobs on the grill and cook for 10 to 12 minutes until marked and tender. Using tongs, remove the skewers and place them on a large platter.

A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint

Griddled chicken with quinoa Greek salad

quinoa

red chilli, deseeded and finely chopped

garlic clove, crushed

chicken mini fillets

vine tomato, roughly chopped

black Kalamata olive

feta cheese, crumbled

mint leaves, chopped

juice and zest ½ lemon

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

potatoes

beetroots

garlic (divided)

cayenne pepper

cumin

tsp pepper

tbsp white miso paste

almond butter

cranberries

pecans

0.33 oz cilantro

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

The most delicious tuna salad you will ever eat.  It&#039;s full of sweet craisins, crunchy celery, and green apple and loaded with chopped pecans!

Top 40 light recipes from across the web

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

Top Tags

One-Pan Miso Honey Salmon For Two R...

Omelette With Spinach And Feta

Cotton Cheesecake / Japanese Cheese...

Easy Broiled Miso-Marinated Black C...

Easy Vietnamese chicken salad recip...

Simple miso chicken salad recipe

Creamy Potato and Cauliflower Soup

Al Roker's Grilled Vegetable Skewer...

Griddled chicken with quinoa Greek ...

Quinoa salad with beetroot, sweet p...

Sweet Tuna Salad

Mango Chutney Chicken Salad

Chilli and lemongrass beef

Grilled zucchini with caprese salad...

Lemon and dill pilaf

Malva pudding

Pan-fried kingfish with cabbage and...

Easy macadamia sponge cake recipe

Bacon-wrapped chicken with kumara

Tomato, Basil & Mozzarella Chicken ...

Spicy prawn and lentil salad

Prawns with buttermilk dressing and...

Vietnamese salad with crunchy noodl...

Cod Baked in Foil with Leeks and Ca...

Turkish Musakka Recipe - A Dish For...

Aubergine and chickpea curry

Crispy roasted Brussels sprouts wit...

Turkey and Rice Soup

Joy Bauer's Reboot Bowls Recipe

Katie Lee Biegel's Go-To Salad Dres...

Danish Pastry

Rustikale griechische Bauernpfanne

One-Pot Italian Wedding Soup Recipe

Key Lime Pie (Weight Watchers) 3 pt...

Joy Bauer's Mustard-Maple Meatballs...

Arugula Pesto Pasta

Spicy Sweet Potato and Green Rice B...

Light Greek Yogurt Cream Cheese Che...

Pimm&#8217;s Cup Pitcher

Chicken Potato Soup

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

Pimm’s Cup Pitcher