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Homemade chicken Stir-Fry
INGREDIENTS
- 200 g chicken
- 100 g zucchini
- 100 g leek
- 80 g carrot
- 70 g red bell pepper
- Chinese seasoning
- Cornstarch
- Soy sauce
- Salt
- Oil
METHOD
- Cut the chicken into small cubes or thin strips, drizzle with about a teaspoon of oil, season with stir-fry spice mix, and if the mix doesn’t contain salt, add salt as well. Let the chicken marinate for a while.
- Meanwhile, prepare the vegetables. Slice the carrots into thin rounds, cut the bell pepper and zucchini into strips, and slice the leek into about 4 mm thick rings.
- Sprinkle a tablespoon of cornstarch over the marinated chicken, ensuring all pieces are coated. Add the chicken pieces (preferably one by one to prevent sticking) to a hot pan with oil and fry until golden brown on all sides.
- Once cooked, remove the chicken from the pan and set it aside. In the same pan, add the prepared vegetables and stir-fry them over high heat, stirring occasionally, until they are tender-crisp. Sprinkle about a teaspoon of cornstarch over the vegetables, stir well, add water as needed (about 60 ml), and season with soy sauce (about 1 tablespoon) and sweet chili sauce (about 1 tablespoon). Let everything simmer briefly. Remove from heat, add the fried chicken, and mix everything together.
Best homemade ketchup
INGREDIENTS
- 1 tablespoon of salt
- 1 cup of granulated sugar
- 500 g apples
- 250 g onions
- 3 kg tomatoes
- black pepper
- salt
METHOD
- First, chop the tomatoes, apples, and onions into small cubes and cook until the ingredients are soft.
- Next, blend the mixture until smooth.
- Continue cooking the mixture in a pot until it thickens, adding salt, sugar, and spices as it cooks. If the ketchup tastes too strong, you can add more sugar or vinegar to balance the flavor.
- Once the mixture has thickened, pour it into jars and seal them.
Coconut pancakes with chia seeds
INGREDIENTS
- 1/4 cup coconut flour
- 2 tbsp chia seeds
- 6 tbsp water
- 1 cup oat flour
- 1/2 cup shredded coconut
- 1.5 tsp baking powder
- 1/2 tsp cinnamonPinch of salt
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil
- 1.5 cups plant-based milk
- Coconut oil spray
- Fresh fruit and nuts for garnish
- Extra maple syrup for drizzling
METHOD
- Start by preparing the egg substitute. In a small glass, mix chia seeds with water and let it sit for 5 minutes to thicken.
- While the chia mixture sets, combine all the dry ingredients: coconut flour, oat flour, shredded coconut, baking powder, cinnamon, and salt. Set this aside.
- Next, mix the wet ingredients: maple syrup, vanilla extract, melted coconut oil, and plant-based milk. Then add the chia mixture and whisk everything together.
- Pour the wet mixture into the dry ingredients and gently stir until a smooth batter forms.
- Heat a pan and lightly spray with oil as needed. Spoon about 2 tablespoons of batter per pancake onto the pan.
- Serve with fresh fruit, nuts, and a drizzle of maple syrup.
Pasta with tomato sauce
INGREDIENTS
- 200g penne pasta
- 1 red onion
- 1 chili pepper
- 2 tbsp olive oil
- 4 tbsp agave syrup
- 2 tbsp tomato paste
- 400 ml tomato juice
- 150g red beans
- Salt & black pepper
METHOD
- Cook the pasta according to the package instructions in salted water. To prepare the tomato sauce, finely chop the onion after peeling it.
- Wash the chili pepper, cut it in half lengthwise, remove the seeds, and finely chop it. Heat olive oil in a pot and sauté the onion and chili. Add agave syrup and briefly sauté together. Pour in the tomato juice and tomato paste, then simmer everything for about 12 minutes.
- Drain and rinse the beans under cold running water, then add them to the tomato sauce and cook for another 8 minutes.
- Blend the sauce slightly for a thicker texture and season with salt and pepper. Pour the finished sauce over the pasta and serve.
Protein cannoli pancakes
INGREDIENTS
- 250 g ricotta
- Seeds from 1 vanilla bean
- 70 g oat flour
- 50 g protein powder
- 35 g protein powder
- 2 eggs
- 4 tbsp milk
- 80%+ dark chocolate chips
METHOD
- You can make oat flour by blending oats into a fine powder.
- Mix the oat flour, protein powder, eggs, and milk to create the pancake batter.
- Spoon the batter onto a hot, non-stick pan and cook the pancakes for about 30 seconds on each side until golden brown.
- Once a pancake is ready, roll it into a “tube” shape and secure it with a knife or another heavy object to hold the shape. After cooling, the pancakes should stay in this shape without unrolling.
- In a bowl, combine all the ingredients for the filling.
- Fill a piping bag (or a plastic bag with the corner cut off) with the filling and use it to stuff the rolled pancakes.
- Finally, you can sprinkle the ends with chocolate chips.
- These cannoli pancakes are delicious right after preparation or even after chilling in the fridge.
Rosemary beef stew
INGREDIENTS
- 1 kg beef sirloin
- 1 kg potatoes
- 4 carrots
- 500g mushrooms
- 1 onion
- 5 garlic cloves
- 5 tbsp tomato paste
- 3 sprigs rosemary
- 2 tbsp paprika
- 1.5 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp oil
METHOD
- In a deep pot, heat some oil and sauté finely chopped onions until golden brown.
- Add the washed, cut-up beef to the onions and brown the meat on all sides to seal it.
- Next, add tomato paste, rosemary, mushrooms, peeled and chopped potatoes, sliced carrots, and enough water to cover all the ingredients completely.
- Season the stew with salt and pepper, cover, and simmer for at least 1 hour, though 2 hours is ideal for the meat to become tender.
- If the stew appears too thick while cooking, you can add a bit more water.
- Towards the end of cooking, stir in the crushed garlic cloves.
- Serve the stew on its own or with whole grain bread.
Cod liver pâté
INGREDIENTS
- 120 g of cod liver
- 2 eggs
- 1 shallot
- a pinch of salt
- a small handful of fresh herbs
METHOD
- Boil the eggs until they are hard-boiled.
- Peel the eggs and finely mash them in a bowl with a fork.
- Add finely chopped shallot, cod liver drained of oil, a pinch of salt, and chopped fresh herbs.
- For the best taste, I recommend serving the spread immediately. It can be stored in the refrigerator for up to 2 days.
Post ID: 1555
INGREDIENTS
- 4 eggs
- 100 g plain flour
- 400 ml milk
- 400 ml water
- 100 ml oil
- 2 tablespoons coconut sugar
- a pinch of salt
METHOD
- In a large mixing bowl, whisk together 4 eggs until they are light and frothy.
- Add 100 g of plain flour, 2 tablespoons of coconut sugar, and a pinch of salt to the eggs. Stir until well combined.
- Gradually add 400 ml of milk and 400 ml of water to the mixture, stirring continuously to avoid lumps. Then, mix in 100 ml of oil until the batter is smooth.
- Let the batter rest for about 15-20 minutes. This helps the flour absorb the liquids and results in smoother pancakes.
- Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and swirl to spread it thinly. Cook for about 1-2 minutes on each side, or until the edges are crispy and the surface is golden brown. Repeat with the remaining batter. Serve hot with your favorite toppings.
Tagliatelle with potatoes and green beans
INGREDIENTS
- 5 potatoes
- 300g green beans
- 250g tagliatelle
- 2 tablespoons of pesto
METHOD
- In this recipe, we will use shortcuts that make it suitable for a quick summer dinner. Of course, if you prefer, you can prepare both the pasta and the pesto from scratch at home, though this will naturally extend the preparation time.
- Clean the green beans and cut them into pieces about 5 cm long.
- Bring a large pot of salted water to a boil. Peel the potatoes and slice them into rounds. Add the potatoes to the salted water and cook for about 4 minutes. Then add the green beans and cook together for another 4 minutes. Finally, add the pasta and cook according to the package instructions. If the pasta is fresh, 4 minutes should be sufficient.
- Drain the water, add the pesto, and gently mix. Serve, for instance, with a tomato salad as a standalone dish.
Carrot and pea soup
INGREDIENTS
- 1 tablespoon olive oil
- 1 kg carrots
- 400 g peas
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
METHOD
- Wash, peel, and slice the carrots into rounds.
- In a large pot, melt some butter and lightly sauté the sliced carrots. Then, add enough water to cover the carrots completely.
- Season the soup with salt and pepper, cover, and simmer for about 8 minutes.
- Next, add the peas to the soup, simmer for another 4 minutes, and then remove from heat. If you prefer a thicker soup, you can blend a portion of the vegetables using an immersion blender.
- In a bowl, mix chickpea flour with water and a pinch of salt.
- Drop the resulting dough through a spaetzle maker into boiling, salted water and cook until the dumplings float to the surface (about 4 minutes).
- Drain the cooked dumplings and add them to the soup before serving.