Recipes Cookbook - VEGAN GUMBO RECIPE

VEGAN GUMBO RECIPE |#Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals

Ingredients

• ¼ cup olive oil
• ¼ cup flour
• 1 medium onion, diced
• 1 small green pepper, diced
• 1 celery stalk, diced
• 3 cloves of garlic, minced
• 2 cups (200 grams) okra, sliced
• 1 can (400 grams / 14 oz) crushed tomatoes
• 2 ½ - 3 ½ cups vegetable stock
• 10 button mushrooms, quartered
• ½ teaspoon thyme
• ½ teaspoon cayenne pepper (or more to taste)
• 2 bay leaves
• 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
• 1 tablespoon dark miso paste
• ½ teaspoon salt (or to taste)
• Freshly ground pepper
• Brown rice, to serve
• A small handful of fresh parsley, for garnish (optional)

Instructions

1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here

Recipes Cookbook - Low Carb Beef And Broccoli Stir Fry (Keto)

Low Carb Beef And Broccoli Stir Fry (Keto) |#Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Easyketomeals #Healthycasserolerecipes #Lowcarbmeals #Ketosouprecipes #Ketochickenparm #Ketolunch #Ketodinnerrecipeseasy #Lowcarbbroccolicheesesoup

Ingredients

• 3/4 pound flank steak sliced into 1/4 inch thick strips
• 4 cups small broccoli florets (about 7 ounces)
• 1/2 cup beef stock
• 1 tablespoon corn starch
• 1 tablespoon canola oil
For the sauce:
• 1/3 cup low-sodium soy sauce
• 3-5 tablespoons sweetener (see post for options)

Instructions

1. Toss the sliced beef in a large bowl with corn starch until well-coated. Set aside.
2. Heat canola oil in a pan over medium heat for a few minutes or until hot.
3. Add sliced beef and cook until it browns, less than 5 minutes, stirring frequently. Transfer to a plate and set aside.
4. Add broccoli florets to the pan and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
5. While waiting for the broccoli to cook, combine all sauce ingredients in a sauce pan. Stir the ingredients together over medium-low heat until it starts to simmer, about 5 minutes. Keep the sauce warm over low heat as you wait for the broccoli to cook.
6. Return beef to the pan and pour the sauce on top. Stir until everything is coated with the sauce. Bring to a simmer and cook for another few minutes.
7. Season with salt and pepper to taste, if needed.
8. Serve immediately, optionally pairing with cooked cauliflower rice. Drizzle sauce on top.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Footballpartyfood #Chickenandbaconrecipes #Baconchickenbites #Baconwrappedchickenbites #Cookingrecipesvideos #Chickenappetizers

Ingredients

• 16-oz cooked ham, chopped
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded swiss cheese
• 8-oz cream cheese, softened
• 1 Tbsp dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 1/4 tsp onion powder
• 3 cans refrigerated crescent rolls
• 1 Tbsp poppy seeds

Instructions

1. Preheat oven to 375 degrees.
2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
4. Bake for 15 to 18 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - SHEET PAN BREAKFAST BAKE

SHEET PAN BREAKFAST BAKE |#Makeaheadbreakfastsandwiches #Easymeals #Breakfastsandwichesfrozen #Breakfastsandwichrecipes #Mealprepbreakfastsandwich #Breakfastfreezermeals #Sheetpanphillycheesesteak #Onepandinners #Healthydinnerrecipes #Sheetpanbreakfastbake #Phillycheesesteaksheetpan #Flanksteakrecipes

Ingredients

• 8 slices bacon, cut in half
• 30 ounces frozen and thawed shredded hash brown potatoes
• 1 tablespoon italian seasoning
• 1⁄2 teaspoon granulated garlic
• 2 teaspoons kosher salt
• 1 pinch red chili pepper flakes
• 1 1⁄2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
2. Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
3. Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
4. Garnish with chopped chives or sliced scallions to serve.

recipe adapted  >>>>>  here

Recipes Cookbook - Oven Baked Chicken and Rice

Oven Baked Chicken and Rice | #OvenBaked #Chicken and #Rice #Chickendishes #Cookingrecipes #Fooddishes #Poultryrecipes #Yummydinners #Ricerecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Bakedchickenrecipes #Bakedchickenthighs

Ingredients

• 5 chicken thigh fillets , bone in, skin OFF (Note 1)
• 1 onion , chopped (brown, white or yellow)
• 2 cloves garlic (large) , minced
• 2 tbsp/ 30 g butter (or olive oil)
• 1 1/2 cups / 270 g long grain white rice (Note 3)
• 1 1/2 cups / 375 ml chicken broth/stock
• 1 1/4 cups / 312 ml water, hot (tap is fine)
• CHICKEN RUB (NOTE 2):
• 1 tsp paprika powder
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper
• OPTIONAL GARNISH:
• Fresh thyme leaves or finely chopped parsley

Instructions

1. Preheat oven to 180C/350F.
2. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
4. Remove baking dish from the oven. Add rice then mix.
5. Place chicken on rice. Then pour chicken broth and water around the chicken.
6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

recipe adapted >>>>>  here