tomato free

Pineapple juice cocktail with a cucumber slice.

Hot River

1.25 fluid ounce Kweichow Moutai Baijiu

St~Germain

Pineapple Juice

Grenadine Syrup

to taste Carbonated Water

Cucumber

Pour Kweichow Moutai Baijiu (1.25 fluid ounce) into a cocktail shaker filled with ice cubes.

Pour St~Germain (0.75 fluid ounce) and Pineapple Juice (2 fluid ounce) into the shaker.

Pour into a rock glass filled with ice and fill with Carbonated Water (to taste).

Top with Grenadine Syrup (0.5 fluid ounce).

Garnish with a slice of Cucumber (to taste) and serve.

Crispy Chicken Wings in the oven. This wings are healthier than the deep fried ones so you don&#x27;t have to feel guilty eating them.

Crispy Baked Wings

Chicken Wing

Baking Powder

Garlic Powder

Onion Powder

Paprika

Salt

to taste Ground Black Pepper

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, toss the Chicken Wing (2 pound) with Baking Powder (1 tablespoon), Paprika (1 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon) and Salt (to taste) and Ground Black Pepper (to taste). Place wings on the rack in single layer and cook for 50-60 minutes until brown and crispy.

Take wings out and let rest 5 minutes. Toss in your favorite sauce and serve right away.

Shrimp Tempura is one of the most popular appetizers in any Japanese restaurant. This recipe uses panko breadcrumbs instead of the traditional wet batter to stay crispy longer. Please note that this specific recipe is only for shrimp and not for vegetables.

Shrimp Tempura

Shrimp

All-Purpose Flour

Panko Breadcrumbs

to taste Cooking Oil

Water

Dashi Stock Granules

Soy Sauce

Mirin

Sugar

Daikon

Scallion

Tempura Sauce: combine Water (3/4 cup), Dashi Stock Granules (1/2 tablespoon), Soy Sauce (3 tablespoon), Mirin (2 tablespoon), Granulated Sugar (1/2 teaspoon) in a small saucepan.

Prepare the Shrimp (10). Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.

Heat up enough Cooking Oil (to taste) for deep-frying in a pot.

Dredge the peeled shrimps in All-Purpose Flour (1 cup) then dip it in Egg (2) then cover it in Panko Breadcrumbs (1 1/2 cup). Do so to all the peeled shrimps.

Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce, Scallion (1 tablespoon), and Daikon (1/2 tablespoon) on the side.

This easy and delicious granola recipe is gluten free and nut free! The simplest and most allergy friendly recipe there is, free from top14 allergens. You’ll love this recipe!

Gluten Free Nut Free Granola

oats

cinnamon

tsp salt

brown sugar

maple syrup

canola oil

tsp vanilla extract

Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.

In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a seperate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, oil, and vanilla. Pour the wet into the dry and mix well.

Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.

Bake for 15-30 minutes in the oven, depending on how chewy or crispy you like your granola. Remove from the oven when you see a golden color begin to develop on your granola. Don&#39;t over bake this!

Let cool completely before handling. Break into clusters and store in an air tight container for up to a month. Enjoy!

The flavors of a classic roast chicken, but in half the time, on a single sheet pan. Quick and easy enough for a weeknight dinner and guaranteed to satisfy even the pickiest eaters. The chicken turns out so tender and savory roasted over potatoes, zucchini, and colorful bell peppers. A classic healthy combination, bound to become a family favorite.

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

Bone-In Chicken Thigh

Butter

Sage Leaves

Lemon

Black Pepper

Zucchini

Red Bell Pepper

Yellow Bell Pepper

Potato

Sweet Potato

to taste Fresh Parsley

Preheat the oven to 350 degrees F (180 degrees C).

Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.

Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.

Combine the Salt (4 teaspoon), Lemon Juice, Sage Leaves (1 bunch), Butter (1/4 cup), Lemon (2), and Ground Black Pepper (4 teaspoon) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.

Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.

Remove the tray from the oven and lay the Bone-In Chicken Thigh (4) and quartered lemons on top of the vegetables.

Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with salt and pepper.

Take back to the oven for 20 minutes or until tender and juicy.

Garnish with Fresh Parsley (to taste). If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.

https://d1chloy9gc82l9.cloudfront.net/video/997a1fe2-b58b-40ed-adb6-92f3714d1e63.mp4

This tomato free pizza sauce is the perfect topper for your pizza night! Nightshade free, vegan, no sugar, gluten free, &amp; nut free, this tomato free pizza sauce is suitable for the whole family.

Tomato Free Pizza Sauce

olive oil

onion, chopped

lbs carrots, peeled

beet, medium sized, peeled and chopped

red pepper (optional)

garlic

veggie stock OR water

Italian seasoning blend

lemon, juiced

Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.

Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.

Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn&#039;t explode from the heat and pressure, don&#039;t place your blender lid on all the way and cover it with a towel so you don&#039;t get burned. Blend it till you reach your desired consistency. Taste for seasoning.

Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.

Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.

Pork Mei Fun (Rice Noodles)

Rice Noodles

350 gram Lean Pork

Ground White Pepper

Shaoxing Cooking Wine

Green Cabbage

Napa Cabbage

Carrot

Celery

Onion

Bean Sprouts

Bamboo Shoot Strips

Corn Starch

Vegetable Oil

Large Egg

Garlic

Fish Sauce

Oyster Sauce

Sesame Oil

Sriracha

Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.

Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.

Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.

Cut Green Cabbage (100 gram) into strips.

Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.

Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.

Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.

In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.

Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.

Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.

Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.

Add in the Garlic (1 tablespoon) and stir fry.

Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.

Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.

Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.

Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.

This yummy Spanish Rice is flavorful and quick to make, perfect for a weeknight dinner!

Spanish Rice (Inspired by Rice A Roni)

Angel Hair Pasta

White Rice

Cumin

Goya® Sazon con Culantro y Achiote

Chicken Bouillon Cube

Frozen Peas and Carrots

Into a pot, add Butter (4 tablespoon). Once hot, add Angel Hair Pasta (1 cup). Cook, stirring, until pasta is browned.

Add White Rice (1 cup). Cook, stirring constantly, until rice begins to brown slightly.

Add Onion (1), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Ground Cumin (1/4 teaspoon). Mix well.

Add Garlic (1 tablespoon), Goya® Sazon con Culantro y Achiote (2 package), and Chicken Bouillon Cube (1).

Add Water (3 cup) and Frozen Peas and Carrots (2/3 cup). Bring to a boil, then turn heat to low. Cover and cook for 18 minutes, or until the water is evaporated.

Give it a stir. Allow dish to sit, covered, for 10 minutes before serving.

https://d1chloy9gc82l9.cloudfront.net/video/685a227c-3d06-46f1-a8fa-67aa872533dd.mp4

You will LOVE these extra fluffy gluten free biscuits! Easy to make with simple ingredients, they are thick, fluffy, and delicious! 

Extra Fluffy Gluten Free Biscuits

unsalted butter, frozen

flour

chickpea flour

tbsp baking powder

salt

golden flax seed meal, ground

tbsp white sugar

buttermilk

apple cider vinegar

tbsp whole milk ricotta cheese

Preheat the oven to 450°F. Line a baking tray with parchment paper. Set aside. Alternatively, you can place smaller biscuits into a muffin tin to bake.

Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.

In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.

In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.

Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.

Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.

Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.

Pat out the dough for a final time, making sure to keep the dough thick, about 1 1/2 inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.

Fold the leftover dough and repeat patting and cutting out dough until no dough remains.

Bake for 15 to 18 minutes or until biscuits are a deep golden brown color. Let cool and enjoy!

A dish that is as beautiful to look as it is to eat, Italian-styled steamed clams have to my dinner party starter staple. While some of the only clams indigenous to South Africa are our white sand mussels, these little molluscs are imported from Italy where they occur naturally in tidal lagoons and estuaries.

Italian-Style Steamed Clams

500 gram Fresh Clams

Leek

250 milliliter Fresh Cream

milliliter Dry White Wine

Parmesan Cheese

to taste Coarse Sea Salt and Pepper

to taste Fresh Dill

to taste Olive Oil

Place a lidded casserole over medium heat and sauté the Leek (3) in the Butter (2 tablespoon) until translucent.

Deglaze the dish with the Dry White Wine (100 milliliter) then reduce the liquid by half.

Add the Fresh Cream (250 milliliter) and the Garlic (2 clove) then scatter in the Grated Parmesan Cheese (50 gram) and stir to combine. Season lightly to taste, with Coarse Sea Salt and Pepper (to taste).

Once the sauce has thickened to a creamy consistency, add in the Fresh Clams (500 gram). The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.

Scatter a few fronds of Fresh Dill (to taste) over the top of the dish, drizzle with a little Olive Oil (to taste) and serve the clams immediately with lemon wedges and fresh bread.

What happens when you have a bottle of sweet chili sauce, a lime, soy sauce and ginger? It becomes every flavor you need in one bite, hitting the sweet, salty, sour, and spice notes. Add that to your cold rice and you’ve got magic my friend.

Sweet Chili Lime Fried Rice

Fresh Ginger

Jalapeño Pepper

Chicken

Mushroom

Broccoli

Lime

Sweet Chili Sauce

to taste Vegetable Oil

In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.

Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.

Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).

In a large pan or wok, heat peanut or Vegetable Oil (to taste). Don’t use olive oil because it doesn’t hold up well to high heat. Add the onions, carrot, jalapeno, garlic and ginger. Sauté until nice and soft.

Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.

Add the shredded chicken and sauté until most of the liquid evaporates.

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