simplyintrigueme:

gastrogirl:

creamy goat cheese pasta with lemon and spinach.

STOP IT

chocolate mousse!

oh joy | quick chocolate moussePin It

oh joy | quick chocolate mousse

One of my favorite desserts of all time is chocolate mousse. Today, I got a craving for it…but didn’t have a ton of time to make it the real way. So, my quick version? Combine 8 oz. of heavy whipping cream, one packet of hot chocolate mix {I used salted caramel hot chocolate}, and a teaspoon of sugar. Then, whip on high until thick and fluffy. You can eat it by itself or with berries of choice. Even better, if you freeze the mixture and wait at least an hour, it turns into a light chocolate treat…almost like a Frosty!

Grilled cheese sandwhich

Grilled-cheese-spinach-dip-1

Nothing’s more comforting than a grilled cheese sandwich. My favorite combination is Gruyère on sourdough, slathered in butter and grilled on the stovetop till crispy. And I just recently starting putting a little extra something in my grilled cheese: Spinach dip! It adds a slight tang and a creamy texture…and, of course, a little nutrition thanks to the spinach!

Winter comfort, Creamy Caprese Pasta

serves 4-6

1 pound whole wheat pasta (noodles such as penne work best)

1 cup of your favorite pasta/tomato sauce

1/3 cup heavy cream or half and half

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 pint of grape tomatoes (I cut some in half and left some whole)

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.

pumpkin and maple waffles

Click to enlarge image pumpkin-waffles-1.jpg

Ingredients
  • non-stick cooking spray
  • 2 cups All-Purpose Baking Mix (Homemade Bisquick – see link below)
  • 1 teaspoon pumpkin pie spice
  • 1 cup milk
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 cup heavy cream
  • 2 tablespoons maple syrup
Instructions
  1. Lightly grease a waffle maker with some non-stick spray and preheat it according to the manufacturer’s directions. In a bowl, whisk together the baking mix and pumpkin pie spice. Make a well in the center of the flour mixture.
  2. In a glass measure, combine the milk, pumpkin, vanilla, butter, oil and egg. Whisk until smooth. Add to the flour mixture and stir until just combined (a few lumps is okay).
  3. Add batter to the waffle maker and close the lid. Bake according to the manufacturer’s directions until done. Remove the waffle with a fork. Repeat with the remaining batter and serve warm.
  4. Make the Maple Whipped Cream: In a bowl, using a handheld electric mixer, beat the cream with the maple syrup until soft peaks form. Serve with the warm waffles.

a-v-s:

vegan lentil & nut loaf recipe up on habotai.blogspot.co.uk

(via habotai)

Blackberry Banana Green Smoothie


1 cup fresh blackberries
1 whole banana, peeled
4 cups spinach
4 oz cold water
3-4 ice cubes

Place everything in a blender and blend until smooth and creamy!

quinoa vege fried rice

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • Sriracha, for serving

DIRECTIONS:

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha, if desired.

The best Scones

Well I lost my job this week which has left me some time to cook… Today it’s scone day!

  • 300g (2 cups) self-raising flour, sifted
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) thick cream
  • 125ml (1/2 cup) lemonade
  • 40ml (2 tbs) milk


Preheat the oven to 220°C. Line a baking tray with paper.

Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined.  Only knead the minimum of what is necessary as it seems to help give the scones a nice, light texture.

Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, or cut up into cubes if you can’t be fussed. Place on baking tray about 1 cm apart so they have space to rise together and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.

Apple pie smoothie

Apple Pie Smoothie - Gluten-free, Vegan + Refined Sugar-free

makes 2 small servings or 1 large serving

1 frozen banana
1 cup unsweetened organic almond milk
1 cup unsweetened local apple cider (look for good quality made with just apples, no sugar or preservatives added)
vanilla liquid stevia, to taste (I used about 3/4 of a dropper full) – or use your own sweetener of choice such as medjool dates, coconut sugar, maple syrup, honey, etc.
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of ground ginger
dash of ground cloves
1 small handful of ice

Add all of the ingredients to the blender and blend until smooth and creamy, add as much ice as you would like. Top with a light sprinkle of ground cinnamon and serve.