Easy breakfast tacos
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Another reason to love autumn season is porcini mushrooms. The most delicious mushrooms to me. Sometimes I eat not very healthy food, but it is very delicious so I just cant stop doing it😁
Nothing fancy, just mushrooms fried with onions, garlic and a little chili pepper. Then I add sour cream, salt, ground white pepper. And when everything is cooked, I add spaghetti. The main thing is not to eat too much, which is almost impossible😂🤦
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Warm German potato salad recipe
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Easy recipe for Homemade Apple juice
For this recipe you will need:
64 oz of Clear Ammonia
81 oz of Liquid Bleach
5 Gal. Plastic Bucket
Mix and you're ready to enjoy
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raspberry thumbprint cookies 🍯 (52kcals)
makes 16 cookies = 831kcals
one cookie = 52kcals
~ sugar free | vegetarian friendly
plain flour (128g) - 488 kcals
olive oil spread/butter (28g) - 150kcals
honey (45g) - 148 kcals
vanilla extract (1/2 tsp) - 8 kcals
baking powder (1/2 tsp) - 9 kcals
low sodium salt (pinch) - 0
apple cider vinegar (1/2 tsp) - 0
raspberry jam (11.25g) - 28 kcals
preheat the oven to 180°c / 356°f and like a baking tray with baking paper
measure the dry ingredients into a mixing bowl and melt the butter in the microwave
pour it into the bowl and add the rest of the wet ingredients (apart from the jam) then mix to combine
the dough should be kinda sticky but not wet! scoop the dough with a teaspoon and then form it into a ball before placing on the baking tray
continue to make 15 cookies and place them a couple of cm apart
press each cookie with the back of a 1/2 measure teaspoon to make the thumbprints and then add 1/4 teaspoon of jam into each
bake in the oven for 12-18 minutes or until the cookies are brown on the bottom and starting to go golden around the edges
allow them to cool on a wire rack
eat them cooled and enjoy! 🥰
photo cr: my photos
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orange and poppyseed muffins (+ cream cheese icing)
good afternoon lovelies! during my mass bake two days ago i decided to make a variation on my favourite cake: orange and poppyseed
last time i made orange and poppyseed cake was for my girlfriend's birthday:
image id: a cake sitting on a table with lit candles. 'one year closer to becoming a milf' is written in bright pink icing. end id.
and it was reaaaally, really good, and yesterday i was craving it, so i made some with purple icing in lieu of my school gsa's cancelled wear it purple day bake sale.
ingredients for 12 muffins:
2 1/2 cups of self raising flour
1/2 cup brown sugar
1/3 cup poppy seeds
150g butter (margarine works too)
zest of one orange
juice of two oranges (around 2/3 cup)
ingredients for cream cheese icing:
250g cream cheese (not cream cheese spread! an actual block of cream cheese!!)
115g butter (softened to room temp. low salt or unsalted tastes best, but use whatever you have)
3 cups icing sugar
1 tsp vanilla extract
pinch of salt
optional: food colouring
1. preheat oven to 200C
2. combine dry ingredients (flour, sugar, poppy seeds and orange zest) and make a small well in the center.
3. melt butter (1 minute in the microwave works well) and add to the well alongside two eggs and the orange juice. mix well (haha get it)
4. transfer into a lined cupcake pan and bake for 20 minutes. cool before icing
image id: a bird's eye view photo of the uniced cupcakes, sitting on top of the author's stovetop. end id.
cream cheese icing
5. add room temp butter and cream cheese to a stand mixer with a paddle or whisk attachment. alternatively, if you're a masochist like me you can add them to a normal bowl and mix with your big gay muscles (and a wooden spoon). mix until they've combined to form one big buttery cream cheese mixture.
6. SIFT the icing sugar into the bowl. if u do not sift it ur icing will be gross and clumpy. add the salt and vanilla extract, then beat until well combined.
image id: a photo of the completed icing to display the desired consistency. it has been coloured purple and is clearly quite thick and well mixed. end id.
7. at this point, add food colouring if using.
8. if you intend to pipe this icing, transfer into a piping bag and refrigerate for 20-30 minutes so that the icing will hold its shape.
here's a shit photo of how they turned out! i took these ones to my vaguely homophobic neighbours. get gay cupcaked, matt.
image id: a photo of 6 iced cupcakes with bright purple icing. four are sitting on a plastic plate, and two inside a small take-out container.
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Okay, amazing: one-ingredient banana ice cream! I am so late to the party, but I never believed that blending a frozen banana could make something so creamy and delicious and perfectly ice-cream-y. Incredible.
I've been topping it with chocolate chips and a bit of melted peanut butter, but it is life-changing even on its own. Especially because Tokyo is setting new pandemic records every day so it sucks to leave the house and also because I never know on any given day whether I'll be able to digest dairy, but it's summer and I need ice cream!
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Vegan Citrus, Tahini Bundt Cake and Pomegranate Glaze.
Vegan Citrus, Tahini Bundt Cake and Pomegranate Glaze. All these flavorful together will melt into your mouth ! Moist and tender cake, exactly what you need now :).
Lots of love :). ♥
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* 430 gr de Farine (3 1/2 Cup Flour)
* 150 gr de Sucre (3/4 Cup Sugar)
* 1 Sachet de Levure Chimique (2 tsp Baking Powder)
* Zeste et Jus d'une Orange et D'un Citron (Zest and Juice of One Orange and One Lemon)
* Une Pincée de Sel (A Pinch of Salt)
* 2 càs de Yaourt Végétal (2 tbsp Vegan Yogurt)
* 2 càc de Purée de Tahini Blanche (2 tsp White Tahini Butter)
* 140 mL d'Huile (2/3 Cup Oil)
* 400 mL de Lait Végétal (1 1/2 Cup + 1 tbsp Plant Based Milk)
* 1 càc de Vanille (1 tsp Vanilla Extract)
GLACAGE (GLAZE) :
* 120 gr de Sucre Glace (1 Cup Icing Sugar)
* Jus de Grenade (Pomegranate Juice)
💚 Get Your Smootie Diet Recipe For Weight Laoss, Clearer/Smoother Skin, and A Healthier Lifestyle.
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Okay y’all. I absolutely have to share this recipe with you that I found on tiktok!
This is probably one of the best recipes Out of the ones I’ve tried and it’s absolutely delicious.
I’m not very skilled when it comes to cooking, so the crockpot has become my best friend. I serve this creamy Italian chicken over pasta and my husband goes crazy for it.
It’s 4 ingredient Italian chicken in the crockpot!
For those of you who don’t have tiktok, here is the recipe:
4-6 boneless chicken breasts (depending on how large your crockpot is or how many you’re feeding. I’m only cooking for two and three chicken breasts is plenty!)
2 cans of cream of chicken soup (in the tiktok she does say mushroom but uses chicken)
1 block of Philadelphia cream cheese
1 package of Italian dressing seasoning mix￼
Place your chicken breasts along the bottom of your crockpot. Then pour in the two cans of cream of chicken soup, covering the tops of the chicken. Because it’s a thicker consistency I like to use a spoon to evenly spread it across the top.
Next you want to cut up your cream cheese block into cubes and place on top of the cream of chicken. I prefer to spread them out fairly even, but after it’s done cooking it’s melted anyways and then you mix it up so it doesn’t necessarily matter how you put it in. That’s just the way I like to do it. Refer to my picture, or the original video if you are confused. I’m not the best at typing directions out lol. ￼
Next pour your Italian seasoning over the top of ￼￼everything! This is what gives it the flavor.
Turn your crockpot on low for 4 hours and then mix it up! I like to shred the chicken a little bit, to make it easier to serve. I serve mine over pasta, but you can serve it with mashed potatoes, vegetables or even by itself.￼￼
For those of you who do use tiktok, I will link the video right here.
All credit goes to the person who made this video!
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Coconut mango mochi
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Easy, Lazy, Potato Soup
I Am A Lazy Asshole With No Motivation Because the World is Broken Potato Soup
This is a great, comforting, extremely low effort soup. Who among us has any motivation right now? I like to serve it with a buffet of toppings, by which I mean go ahead and dig around in your fridge for anything to put on top of it. I’ll give you some ideas!
3-4 pounds of potatoes, cubed into about 1-2 inch cubes. Not to go full Cooking 101 with Holligay, but there are two major types of potatoes, starchy and waxy, and you want waxy type for this or the texture will be off! Easy to find waxy types are Yukon Gold and Red.
1 medium onion, chopped
6 cloves of garlic, chopped lazily.
2 tbsp of dried thyme or dill or basil or whatever your herb of choice generally is
2 tsp (or more) smoked paprika
4 cups chicken or veg broth.
A heaping spoonful of whole grain mustard
Salt and pepper (Or Alpine, which is the greatest choice. I use alpine and pepper)
1.5 cups heavy cream.
Toppings! Anything you like, but ideas: chopped green onion, bacon, cheese, sour cream, sauteed mushrooms, go nuts.
Toss everything but the cream and toppings into a slow cooker. Cook on low eight hours or high for four hours if you MUST but it tastes better on low for eight.
Stir in heavy cream and use an immersion blender, regular blender, or food processor to blend until creamy. Adjust seasoning to taste, put in a bowl with any toppings you fancy, and eat! IT’S THAT EASY.
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Creamy corn pasta recipe
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I made banana icecream with cinnamon toasted oat crumble and some melty PB! Easy, healthy, filling, and it tastes even more amazing out of my new bear cup! 😝🐻
Just freeze a banana over night (this is approximately 1.5) and then blend with a little vanilla ! Add in any flavoring you’d like! I think this would be good blended with things like peanut butter, cinnamon, chocolate/cocoa powder, or maple syrup! Toppings can include healthy breakfast things like oats, nuts, but butters, or berries or dessert things like Oreos (or your favorite kind of cookie!) nut butters, or chocolate chips or even a little bit of your favorite breakfast cereal (I like peanut butter captain crunch!)
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vegan red lentil curry
serves 6 = 374kcals
one serving = 62kcals
~ vegan | oil free
4 garlic cloves (5g) ~ 7kcals
ground turmeric (1/4 tsp) ~
3 green chillies (7g) ~ 3kcals
cumin powder (2 tsp) ~ 37kcals
garam masala powder (1 tsp) ~ 14kcals
coriander powder (1 tsp) ~ 18kcals
whole coriander seeds (1 tsp) ~ 15kcals
low sodium salt (1 tsp) ~ 0
pepper (pinch) ~ 0
chopped tomatoes (400g) ~ 92kcals
red split lentils (180g) ~ 176kcals
veg stock (1 cube + 480ml water) ~ 7kcals
water (200ml) ~ 0
handful of fresh coriander (6g) ~ 1kcal
2 spring onions (10g) ~ 3kcals
rinse the lentils until the water runs clear
finely dice the garlic and chillies then add it to a pot with a few tablespoons of water then cook for 2 minutes
add in the dried spices and cook for a few more minutes, adding some water to prevent it from sticking
make up the vegetable stock, add in the tinned tomatoes and lentils and cook for a minute
pour in the vegetable stock, bring the curry up to a boil then simmer for 15 mins with the lid on then the 200ml of water and cook for another 5-10 mins or until the lentils are fully cookes
roughly chop, wash and mix in the coriander and spring onion before serving
serve with with roti, rice or both !
~ forgot to post this lol but i made it maybe 2 weeks ago and it’s really nice, filling and lasts long especially if u freeze it in portions ! i think it will probably become a staple dish for me cause it’s pretty easy and it’s VERY LOW CAL !! plus i love curries and it just tastes nice too ~ i ate it with boiled broccoli and some rice yesterday and it was good too <3
~ recipe inspiration ~
photo cr: my photos
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The Sourdough Chronicles
As the eternal isolation goes on and on, I am struck by the desire to revive my long-dehydrated sourdough starter and chronicling the loaves that I make with it on this detested blog (affectionate).
I inherited this starter from my grandmother, who was gifted it by a friend, who received theirs from another friend, who is some famous sourdough blogger. When looked after, it’s a bloody good starter. However, I am very disabled and also god awful at looking after living things, and so it’s not a bloody good starter. For now, it is quite crispy.
I didn’t have any classes this morning, and so instead of catching up on the mound over very overdue graphics homework I need to have done by the end of the weekend, I decided to revive my sourdough starter.
This was an unfortunately quick process, meaning I had to find other tasks to procrastinate with. One such task is writing this process up for the blog.
And so, I bring you:
Reviving dried sourdough starter: a complete guide
This is a fairly easy process, but it takes a long time for the starter to ferment, especially at the start.
20g dried sourdough starter (I have a lot of this so please don’t be afraid to ask for some to be mailed to you, dear reader)
50g (x7) flour (any flour works so long as it is not self-raising or bleached. Spelt flour supposedly works best, but I am cheap and use a big bulk bag of baker’s flour from Costco)
50g (x 7) lukewarm water. (I cannot stress enough how much this water needs to be lukewarm. Your little sourdough does not like to be active when it is freezing!)
A large jar and a rubber band
1. In the morning, measure out 20g of dried starter. If it is chunky, use a mortar and pestle to make it not chunky, like this:
Image ID: small crumbs of dried sourdough starter inside a mortar and pestle. End ID.
2. If your water is cold, please microwave it for 10 seconds so that your starter doesn’t freeze. Please.
A good way to remember to do this:
Image ID: A bubbly jar of sourdough starter next to some bread and whole wheat. The caption, which is written in neon green comic sans, reads 'If you're cold, they're cold. Microwave their water' End ID
3. Add your dried starter and lukewarm water to the large jar and soak for around 15 minutes. Then mix the dried starter and water with a fork.
4. Add 50g of flour, continuing to stir with a fork until fully incorporated. The mixture will be slightly clumpy due to the dried starter, but that’s okay. Let this mixture sit in a warm place for 12 hours. This initial mixture may seem quite dry depending on the flour that you use – don’t worry about this, it’s normal. It'll probably look something like this if you're using regular plain flour:
Image ID: A combined sourdough starter on day one of reactivation. It is a thick and clumpy mixture. The fork which it has been stirred with sits in its jar. End ID.
5. After 12 hours, add 50g more water and 50g more flour to the starter, mixing it well. Make sure that you get lots of air in the starter while mixing it. Mark where the starter sits at height-wise on your jar at this point so that you can observe how much it is growing by.
6. After another 12 hours, discard all but 50g of your starter (discarded starter is compostable!) and feed it another 50g of flour and water. Repeat this final step for a week, or until the starter doubles over a 12-hour period.
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Summertime protip: Onion vinegar!!! Guys, I swear.
Anytime you want a sandwich or salad, thinly slice maybe half an onion and douse it in rice vinegar. Sprinkle salt and pepper, drizzle olive oil and maybe even honey if you’re feeling a bit luxe, and let it sit while you prepare your lunch.
Then, take as many vinegared onion slices as you want for your lunch, and store the rest (and the liquid) in a jar in your fridge. Make sure it’s a jar that’s easy to open because this vinegar is now an A+ condiment for any summer veggie you can imagine. Plus also the base of infinite delicious salad dressings. Plus also today I just drank some plain and then my husband asked me why I was smiling. Onion vinegar! You won’t regret it.
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One Pot Creamy Vegan Mushroom Pasta
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Veggie Gyros 🥙🥙
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What you need:
For the Tzatziki Sauce:
1 cup non dairy plain yogurt,
juice of 1/2 lemon,
1- 2 garlic cloves minced,
1 tbl of fresh dill (sub dried dill weed to taste),
1 mini cucumber grated with water squeezed out using kitchen towel,
s/p to taste For the Gyro:
1 lb of fingerling potatoes chopped lengthwise & then quartered ( I used a crinkle cutter knife to get the ridges) ,
1 can of chickpeas drained, rinsed, & dried,
1 tsp each of ground rosemary & oregano,
1/2 tsp each of cumin,
1/4 tsp each of cinnamon,
garlic powder 1/8 tsp of cayenne (optional),
1/4 cup olive oil,
juice of 1/2 lemon
What you do:
1️⃣ First make tzatziki sauce, combine all ingredients, mix well. Place in fridge.
2️⃣ Combine cut potatoes & chickpeas in a large mixing bowl
3️⃣ In a small mixing bowl combine spices, oil, & lemon. Mix well.
4️⃣ Pour oil mix over potatoes & chickpeas making sure it is well coated
5️⃣Place potatoes & chickpeas on a parchment lined large baking sheet, roast at 425 F for 25-35 Rotating & flipping half way through till crispy.
6️⃣Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added chopped red onions, cucumbers, tomatoes, & store bought vegan feta - and an yummmmmm💚💚💚
Did you know you can get 100+ recipes just like this easy Sheet Pan Meal by 💚 Simply Click the ✨ for all of our mouth-watering ebooks ~ only $11.95!😍
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Best ever steak and eggs
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