yellowfeversf:

earlier last week, we (kk) made this super delicious and EASY soup. 

Spicy Asian Chicken Noodle Soup (serves 4)
6 cups low sodium chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger
1 tablespoon Asian chili garlic sauce (or to taste)
2 boneless, skinless chicken breasts cut into bite-sized pieces
2-3 (3 ounce) packages of dried ramen noodles
3 scallions, sliced thin
small handful of sliced carrots 
1/4 cup fresh cilantro leaves, minced
4 teaspoons toasted sesame oil
pinch of red pepper flakes for garnish (optional for added heat)

 

1. bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or dutch oven. add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through. add carrots.
2. open the packages of ramen noodles and discard the seasoning packet included. place the dried ramen noodles into the broth and cook, stirring occasionally, until they’re just about cooked. 
3. stir in the scallions and cilantro and serve in bowls. 
4. farnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil. 

this a recipe that allows a lot of variation. the original recipe didn’t call for carrots, but we just had one in the fridge we needed to use, we added some onion… maybe bok choy next time? enjoy!

recipe via tastespotting

missamylovesla:

for lunch today we made a throw-together version of buffalo chicken salad. it was pretty much just everything in the pantry, but boy oh boy was it delicious. heres what we did: 

• seasoned bite sized pieces of chicken breast with lemon pepper, lowry’s seasoning salt and fresh lime juice and cook over medium high heat in skillet. 
• chop up 2 slices of bacon and either cook separately or move chicken to one side of large skillet and add bacon to other half to cook while chicken finishes. 
• get your lettuce and add your goodies! we used a pre-mixed salad bag so it had carrots and purple cabbage. i tossed my chicken in hot sauce, added croutons, a mix of salad fixins with lots of yummy bits, shredded cheese and blue cheese crumbles. i topped it all off it that spray ranch dressing. 
• enjoy!  

cupcakesoftheday:

Hot Fudge Sundae Cupcakes

1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl.  Bring cream to a simmer in a small heavy saucepan.  Pour cream evenly over chocolate.  Let stand for one minute to soften, then stir until smooth.  If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.   

Top vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream, slivered almonds and a cherry.  

Serve immediately. Makes 12 cupcakes.

(via Joy the Baker)

artislovely:

idonttext:

OK this looks a bit dodgy, but OMG I just cooked this recipe a friend gave me yesterday for my family to have for dinner tonight, and did a bit of a taste test seeing as it is currently lunch time and I hadn’t eaten anything yet and YUM! Double yum. So I thought I would share it..

Now this one has meat in it, the recipe I was given recommends chicken, but I am totally going to try this with a potato and pumpkin mix instead of the meat too which would give a very delish vegetarian alternative.

The Bake.

750 g lamb cutlets, with as much of the fat removed as you can

(alternative, 750 grams of organic chicken thigh OR 750g of large wedges of Potato and Pumpkin).

Garlic powder (yeah, I know, but trust me it works!)

Dried Oregano

Powdered chicken stock (I use Massel with is a vegan chicken flavoured stock - yes i get the irony of using vegan chicken stock on a lamb dish…!)

1 large zucchini, thinly sliced (I quartered mine, and then sliced it)

1 large or three small yellow squash, thinly sliced

1 large or two small leeks, thinly sliced

1 peeled sweet potato, then use the vegetable peeler to shave the sweet potato into thin streamers, then roughly chop those smaller.

1 400g tin crushed tomatoes

1/2 cup cream (I used the low fat version)

METHOD

Pre heat oven to 180 degrees (temps mentioned are Celsius, you’ll need to check the equivalent fahrenheit conversion)

In a casserole dish lay out your meat/chicken/large vegetables.

Sprinkle with the garlic powder (as much as you prefer), and then sprinkle with oregano (again to taste).

In a jug combine the tomato, stock and the cream and stir together. Place the leek, sweet potato, zucchini and squash in a large bowl, then mix the cream/tomato mix through.

Pour this mix over the top of the meat/chicken/vegetables, and then place in the oven. Cook for 1/2 an hour at 180, then drop back to 160 for another 20-30 minutes (this is oven dependant though, check it after 20 and then keep going if needed).

Serve with rice and steamed green vegetables.

YUMZ!

 I would definitely eat the veggie version of this. yum!

roadsleftinourshoes:

celebratewithcake:

Naturally Dyed Red Velvet Cake

Artificially food colorings need not enter, this uses Beet Powder for the coloring agent. It is a modified recipe, because beet powder would lose its pigment if baking soda/powder were used. This uses air worked into egg whites for the proper texture. 

Ingredients

6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
1/3 cup buttermilk
1 tsp cream of tartar
3/4 cup cake flour (cake flour is not the same as all purpose)
1/3 cup beet powder
1 Tbsp cocoa powder 

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).

2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.

3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.

4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.

5. Continue whisking until soft peaks begin to form, then gradually add remaining 1/2 cup granulated sugar and beat until peaks are stiff and glossy.

6. In a third bowl, sift together cocoa powder, cake flour and beet powder.

7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.

8. Divide cake batter into two 9” round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.

9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.

Cream Cheese Frosting

Ingredients

1 Cup Butter (2 sticks) softened
8 Oz. Cream Cheese,  softened
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Directions 

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

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seriousnoms:

Closet Cooking: Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce

seriousnoms:

Lucullian delights - an Italian experience: PESTO MEATBALLS SERVED IN OVEN-ROASTED TOMATOES

scenes-from-my-hood:

this is a tray of my triple chocolate hazelnut muffins, adapted from the recipe linked below.

my (now not) secret ingredient?  nutella.

Ingredients

2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder

3 heaping tablespoons of nutella

2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips; coat them with flour before mixing into the batter.
6. Add 3 heaping table-spoons of nutella.  Fold into batter.
7. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.
8. once cool, ice with a thin layer of nutella.

((original adapted recipe via))