No none sense velvet cake (Beet cake)
Ingridents
2 cup flour
1/2 cup sugar
1 1/2 cup butter
1 tsp baking powder
1 tbsp baking soda
1 cup chocolate chips(small)
3 medium beets(shredded)
4 eggs
1/2 cup Cashew
Method
Measure the dry ingredients and keep in a big bowl. In separate big bowl keep the wet ingredients. In one big plate shredded the beet. Now mix the dry in wet ingredients in the end mix the shredded beet. Decorate with Cashew.
Bake for 350 for 30 minutes
Okra and heirloom tomato medley
Preparation time 10 minutes Cooking time 30 minutes
Ingredients
Okra
Heirloom tomato’s
Salt & pepper
chili pepper flakes
oil
Method
Cut the okra in small circles and cut the tomato in half,if you are using big heirloom tomato’s then cut in a small pieces. Take the baking pan spread the okra and tomato’s sprinkle oil,SALT, pepper and chill flakes. Mix it thoroughly with hand or big spoons. Bake it in oven at 390 degree for about 25 to 30 minutes.
Ratatoullie
Ingredients
- Fresh Basil,
- 1 Bay leaf
- Fresh parsley
- 2 Garlic cloves
- 1 large eggplant
- 1 Red bell pepper
- 2 big tomatoes
- 1 big Yellow onions
- 1 Zucchini, large
- 1 Yellow Squash
- salt
- Red pepper flakes
2 table spoon Olive oil
Method
Take the big heavy bottom pan add oil and then add onions and bay leave. When onions are brown add red pepper cook 5 minutes then add zucchini and squash. When the vegetables are slightly done add tomato and herbs, salt and pepper. In a separate pan add oil and cook eggplant with salt,when it’s done mix it with other vegetables. Serve hot with rice or Polenta on side.
Note: Vegetables should be not over cook or mushy. Except eggplant it has to cook fully but not mushy.
Lemon ricotta almond cake (Gluten free)
Ingredients
1 stick (8 Tbsp) unsalted butter, softened
3/4 cup castor/superfine sugar/brown sugar
1 Tbsp vanilla extract
lemon zest of 3 lemons
4 eggs, separated and at room temperature
2 1/2 cups ground almonds
Packed 1 1/4 cup ricotta cheese, not fat free
Almonds chips and confectioner’s sugar, to decorate
Directions
Heat oven to 320 degrees F. Grease the pan.
Beat the butter, sugar, vanilla, and lemon zest with an electric mixer until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a seperate clean bowl with a electric mixer until soft peaks form. Gently and gradually fold the egg whites into the cake mixture.
Pour the mixture into the prepared cake tin and top cake with almond flakes. Bake for 45 minutes to 1 hour or until a tooth pick just comes out clean, but do not overbake. Let cool completely in the cake tin. Dust with icing sugar to serve.
Pumpkin Bread
Cookingtime 45 Minutes Preparation time 10 Minutes
Baking Temprature 350
- 1 1/2 cups (200g) flour
- 1 cup (200 g) sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup (240 ml) pumpkin purée
- 1 stick butter at room temprature
- 2 eggs, beaten
- 1/4 cup water
- 2 teaspoons honey
- 1 teaspoon orange zest
- 1/2 cup chopped pecans and walnuts
- 1/2 tea spoon salt
Method:
Take the dry ingredents and mix them. Next Start mixing the wet ingredents first butter and puree then mixt the eggs one by one and then add the dry ingredents into the wet slowly in batches. Grease the pan and bake it for 45 minutes on 350 degree or until it’s golden.
Note: You can replace butter with oil.
Creamy Asparagus Soup
- 1 tablespoon butter
- 1 large leek or onion white and light green parts only, cleaned and cut into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 2 medium organic potato, peeled and cut into 1-inch pieces
- 1 (1-) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 1/3 cup low-fat sour cream
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method:
Melt butter in a medium pot over medium low heat. Add onions and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat , add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Garnish with chives or parsely and serve.
Butternut squash and Pear soup
Preparation time 15 minutes Cooking time 30 minutes
1 Butternut squash
2 Pears
2 Table spoons oil/butter
1 Medium Onion chopped
1 tea spoon grated ginger and nutmeg combine
3 cups of vegetable broth
Salt and pepper
Sour cream and pumpkin seeds for garnish
Method:
Cut the butternut squash and pear in big chunks. Heat the oil/butter cook the onions untill translucent, add the butternut, pear and broth let it cook 10 to 15 minutes when it’s soft transfer to blender and puree. Bring back to pot again and cook another 5 minutes. Garnish with sour cream and pumpkin seed and server.
Roasted Butternut squash pasta
Preparation time 10 minutes Cooking time 30 minutes
Ingredients
- 1 Medium butternut squash
- 1 1/2 cups Diced Onion
- 3 cloves of Garlic, minced
- 3 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Salt
- 1 Pound Penne Pasta or any pasta
- 1/2 cups Parmesan Cheese
- 1 or to taste Red pepper flakes
- to taste salt and pepper
- 1/2 tea spoon curry powder
Method
- Pre heat oven to 390 degrees peel butternut squash, cut in half and remove seeds. Dice squash into 1 inch cubes
- Toss the squash with onion, garlic, red pepper flakes, olive oil, sal
- t and curry powder.
- Place ingredients in roasting pan. Roast for about 45 minutes or until golden brown. Turn occasionally. Squash should not be mushy but should be fork tender.
- Cook pasta 10-12 minutes in boiling, salted water until al dente. drain pasta
- Toss pasta with squash mixture, parmesan and salt and pepper.
Spanish style brown rice with peppers
Preparation time 10 minutes Cooking time 30 minutes
Serve 4 to 6 people
Ingredients:
2 Cups brown rice
1 Cup pinto beans
1 Medium oninon
1 Green pepper
1 Red pepper
2 table spoons of oil/butter
BBQ/taco/smoked paprika seasoning
salt and pepper.
Method
Cook the rice and pinto beans in a slow or in pressure cooker together. I cooked in slow cooker it really workes well.
In separate pan add oil and cook the onions until golden and then add the peppers cook 5 to 8 minutes then add salt and seasoning which ever you chose, cook another 5 minutes. Add the already cooked rice and pinto beans mix it together and serve with Lemon and Avocado wedge.
Roasted Eggplant Couscous
Preparation time 10 minutes Cooking time 30 minutes
Ingredients
1 medium eggplant
1 cup couscous
1 small onion
3 cloves of garlic
1 lemon (juice)
oil
Parsely
seasoning, salt and pepper
Method
Cut the eggplant and onion in squares, mince the garlic. Put all the vegetable in a baking pan sprinkle the oil and seasoning, I tried with curry powder ,Italian seasoning,Thai curry powder every time it came out delicious, but you have to chose only one not all, add salt and pepper. Bake it on high temperature 390 until it looks done. Meanwhile on stove cook the couscous, Boil 1 and 1/2 cup of water add the couscous with pinch of salt ,turn the gas of and cover it. When both eggplant and couscous are done mix them together and squeeze lemon juice,garnish with parsley.
Roasted acorn squash
Preparation time 10 minutes cooking time 20 minutes
Ingredients
1 big acorn squash
1 big onion
oil
salt,pepper and Thai seasoning
Fresh green herb
Method
Heat up the oven on 375 degree. Meanwhile cut the squash into two and scoop out the seeds.Slice it with the slicer and make thin slices same with onion. Arrange it on baking sheet sprinkle some oil,salt,pepper and seasoning, mix it with hands so everything will be covered in spices and oil. Bake it for 20 to 25 minutes,but don’t let onions burn. In the end sprinkle any fresh herb which you have at home.
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