Hajnal Szakacskonyve

SURU UJEVI LENCSE LEVES

2020-01-14T15:10:00.001-08:00

Hozzávalók -4+ adaghoz:

30 dekagramm lencse
2 evőkanál olívaolaj
1 darab vöröshagyma
2 gerezd fokhagyma
2 darab sárgarépa
1 darab fehérrépa
1 darab paradicsom
másfél teáskanálpirospaprika
2 darab babérlevél
ízlés szerint kolbász
ízlés szerint só, bors

Előkészítési idő: 10 perc
Elkészítési idő: 1 óra

Elkészítés:

1. A lencsét mossuk meg és áztassuk be egy éjszakára.
2. Az olívaolajon dinszteljük meg az apróra vágott hagymát, majd adjuk hozzá az összezúzott fokhagymát, a felkarikázott répát és fehérrépát. Hagyjuk a répákat pár percig párolódni, hogy puhák legyenek.
3. Mehet rá az elkészült zöldségekre a pirospaprika, keverjünk rajta párat, hogy a paprika megolvadjon, majd mehet bele a leszűrt lencse is.
4. Öntsük fel az egészet annyi vízzel, hogy ellepje, majd adjuk hozzá a kockára vágott paradicsomot és a babérlevelet. Sózzuk, borsozzuk.
5. Alacsony lángon, fedővel nagyjából 50 percig főzzük a levest, amíg a lencse meg nem puhul. Félidőnél tegyük bele a karikára vágott kolbászt is.

6. Tejföllel vagy egy kis pirított baconnel tálaljuk. Jó étvágyat kívánunk!

ALMAS-MAKOS KEVERT SUTI DIOVAL

2020-01-14T15:03:00.001-08:00

Hozzávalók

közepes tortaformához

200 g darált mák

4 közepes alma hámozva, lereszelve

3 egész tojás

maréknyi dió durvára törve

1 tk őrölt fahéj

nagy maréknyi aszalvány apróra vágva: szilva, sárgabarack, mazsola (vörös és fehér), vörös áfonya

tehető bele ezen túlmenően kevés kandírozott gyümölcs is

édesítéshez: sütéshez is megfelelő édesítőszer vagy eritrit, stevia vagy méz

Elkészítés

Reszelt egy nagyobb keverőtálba a hámozott almákat, keverd hozzá a darált mákot, a durvára tört diót, az aszalványokat, a fahéjat, az édesítőszert. Ezután üsd hozzá a tojásokat. A masszát a kezeddel gyúrd át alaposan.

A masszát borítsd a sütőpapírral bélelt tortaformába, és előmelegített sütőben süsd 35-40 percig 180-as hőfokon, légkeverő módban.

Ha megsült, hagyd kihűlni és szórd meg kevés szőlőcukorral.

Van ennek a sütinek ún. hagyományos változata is, korábban előszeretettel készítettem, itt található a recept

VOROSLENCSE DAHL INDIAI EGYTALETEL

2020-01-14T14:54:00.000-08:00

A dhal az indiaiak pikáns fűszerezésű sűrű levese. Sokféle recept található hozzá, száraz hüvelyeseket, lencsét, babot, csicseriborsót, sárgaborsót és rizst is főznek bele vegyesen. Vöröslencséből is elkészíthető. Egészséges, tápláló és nagyon ízletes.

Hozzávalók 4 személyre

250 g vörös lencse

1 kisebb vöröshagyma

2 gerezd fokhagyma

olívaolaj

2-3 babérlevél

fél kisujjnyi friss gyömbér

1 tk kurkuma

1 ek curry

1 tk őrölt koriander

1 tk őrölt kömény

1 mk őrölt fekete bors

1-2 ek 10%-os ételecet vagy egy citrom kifacsart leve (opcionális)

fél cs. apróra vágott petrezselyemzöld

apróra vágott friss vagy morzsolt szárított chili ízlés szerint (elhagyható)

só ízlés szerint

kb. 1,5 liter víz

A vöröshagymát vágjuk apróra, a fokhagymát és a gyömbért reszeljük le.

Kevés olívaolajon pirítsuk meg a hagymát és a gyömbért, majd adjuk hozzá a fűszereket: a kurkumát, a curryt, a borsot, a köményt. Keverjük össze, 1-2 percig pirítsuk, sózzuk, majd adjuk hozzá a vöröslencsét és öntsük fel vízzel. A vízbe tegyünk pár babérlevelet. Közepes hőfokon főzzük puhára (25-30 perc).

A végén adjuk hozzá az apróra vágott petrezselyemzöldet és – aki szereti a csípőset – a morzsolt szárított chilit. Forrón a legjobb.

TOLTOTT CEKLA ALMAVAL, SAJTTAL, DIOVAL

2020-01-14T14:49:00.001-08:00

A cékla alacsony kalória- és szénhidráttartalma miatt beiktatható a diétás étrendbe, de nemcsak fogyókúrázók fogyaszthatják, hiszen magas vitamin- és ásványianyag-tartalma miatt kedvező élettani hatása van. Káliumtartalma jelentős, vizelethajtó hatású, a vitaminok közül az A-, B- és C-vitamin-tartalma kiemelkedő. Vérképző, segít a szervezet sav-bázis egyensúlyának helyreállításában, a máj működését is támogatja. Daganatos betegségek kezelésében, megelőzésében is fontos a szerepe.A töltött cékla sokféle változatban elkészíthető. Töltelékként használhatunk darált hús vagy gomba alapú ragut, párolt rizst, almát, sajtot, juhtúrót – érdemes kísérletezni a fűszerezésével is.

Hozzávalók személyenként

1 közepes cékla

1/3 meghámozott alma apróra vágva

kb. 2 dkg félkemény félzsíros sajt apróra vágva (trappista, edami, ementáli…)

kb. 2 dkg fetasajt vagy félzsíros, lágy krémfehér sajt

3-4 szem dió apróra vágva

friss rozmaring vagy petrezselyem díszítéshez

Elkészítés

A megmosott céklát bő vízben főzzük puhára.

Hagyjuk kicsit hűlni, majd hámozzuk meg.

Vájjuk ki a belsejét. Készíthető belőle reszelt almával dúsított püré, de felhasználható sütihez is. Sütihez recept >>

Helyezzük jénai tálba vagy tepsibe.

Töltsük meg rétegesen – alma, félkemény sajt, zöldfűszer -, a tetejére kerüljön a dió és a lágy sajt és kevés félkemény sajt.

Előmelegített sütőben 180-as hőfokon süssük 15-20 percig.

Köret nélkül is laktató. Ajánlott köret: rizs, bulgur, köles.

TARRAGON AND LEMON ROAST CHICKEN

2020-01-14T14:41:00.002-08:00

INGREDIENTS

- 4 pounds skin-on, bone-in chicken pieces
- 1 tablespoon extra-virgin olive oil
- Sea salt and cracked black pepper
- 10 small sprigs tarragon
- 1 tablespoon finely grated lemon zest
- 3 cloves garlic, sliced
- 2 fennel bulbs, trimmed and sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Lemon wedges, to serve

PREPARATION

1. Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6–8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2–3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
2. Transfer to the oven and roast for 20–25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

CHICKEN PARMESAN STUFFED SPAGETTI SQUASH

2020-01-14T14:41:00.001-08:00

Ingredients

2 (1 1/2 pound) spaghetti squashes
1 ½ tablespoons olive oil
1 pound boneless.skinless chicken breasts, cut into 1-inch cubes
2 cups chopped yellow onion
5 cloves garlic, chopped
1 cup lower-sodium marinara sauce
½ teaspoon crushed red pepper
¼ cup shredded low-moisture, part-skim mozzarella cheese
¼ cup grated Parmesan cheese

Directions

Step 1

Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
Step 2

Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.
Step 3

Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.

Tips

Equipment: Parchment paper

Nutrition Facts

Serving Size: 1 Squash Boat

Per Serving:

409 calories; 16 g total fat; 5 g saturated fat; 474 mg sodium. 893 mg potassium; 34 g carbohydrates; 7 g fiber; 14 g sugar; 35 g protein; 261 mg calcium;

ORANGE ALMOND POLENTA CAKE

2020-01-14T14:41:00.000-08:00

Ingredients

For the cake
1 cup white sugar
7 ounces unsalted butter, at room temperature
1 cup almond meal from blanched almonds (I used Bob’s Red Mill)
1 cup almond flour from whole almonds (I used Shiloh Farms)
¾ cups cornmeal
1 ½ teaspoons baking powder
3 eggs
Zest of 3 oranges

For the syrup
½ cup fresh orange juice
Juice of half of a Meyer lemon
1 cup confectioner’s sugar
3 T Grand Manier

MANDULAS DIOS APPRO SUTEMENY

2020-01-14T14:40:00.001-08:00

100 g mandulaliszt

50 g őrölt dió

50 g zabpehelyliszt (gluténmentes zabliszt is kapható)

100 g felkockázott hideg vaj

1 egész tojás

8 dkg eritrit

1/2 mk vaníliaőrlemény

Elkészítés

A hozzávalókat gyúrd egynemű masszává. Lágy, könnyen formázható masszát kapsz. Ha nehéz vele dolgozni, kis időre tedd a hőtőbe.

A masszából csípj kisebb darabokat, enyhén lisztezett felületen sodorj belőle kb. egy centis rudakat, majd késsel vágd 2-3 centiméteresre és sorakoztasd sütőpapírral bélelt tepsire.

Kerek formákat is készíthetsz, formál kb. 2 centis hengereket a tenyeredben, majd lapítsd össze.

Előmelegített sütőben 180-as hőfokon (légkeverőn) süsd kb. 12-15 percig. (Sütésnél figyelj, mert gyorsan sül, hamar megbarnulhat, odaéghet.)

A sütiket még melegen hempergesd meg szőlőcukorban vagy porcukorban.

Nagyon finom, zárt dobozban napokig tárolható.

CHOCOLATE GINGER COOKIES

2018-07-01T10:53:00.001-07:00

This cake is moist and delicious with it’s decadent combination of molasses and chocolate. Add to it a ginger-ale/chocolate icing and you get what I would consider the best gingerbread I have ever had.

Ingredients:

Cake:

175 grams unsalted butter
125 grams dark brown (muscavado) sugar
2 tablespoons white sugar
200 grams golden syrup
200 grams molasses
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
2 tablespoons warm water
2 eggs
250 ml milk
275 grams all-purpose flour
40 grams cocoa
175 grams chocolate chips

Icing:

250 grams icing sugar
30 grams unsalted butter
1 tablespoon cocoa
60 ml ginger ale

Directions:

Preheat oven to 170 C or 340 F. Line the bottom and sides of an 11″ x 9″ x 3″ (or thereabouts) pan with foil or parchment paper.
In a large saucepan melt the butter along with the sugars, syrup, molasses and spices. In a separate bowl dissolve the baking soda in the water.
Remove the pan from the heat and beat in the eggs, milk and baking soda in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the prepared pan and bake for about 45 minutes – until risen and firm to touch. Remove to a wire rack and cool in the pan.
Sieve the icing sugar. In a heavy-bottomed saucepan heat the butter, cocoa and ginger ale. Once the butter is melted, whisk in the icing sugar. Leaving the gingerbread in the pan, pour the icing over the top of the slightly warm cake and leave to cool. Cut into large hunks and serve when cooled and set.

After-Thoughts:

Nigella instructs you to remove the cake from the pan to ice but I found it easier to ice and then transport by leaving it in the pan. This also kept it nice and moist.

(For recipe conversions.)

Recipe Origin:

Recipe from Nigella Lawson’s Feast”

SAUSAGE, KALE, AND SWEET POTATO SOUP

2018-04-19T20:25:00.001-07:00

2 tbsp olive oil
1 lb ground turkey or pork sausage
1 medium white onion chopped
3 cloves garlic minced
2 large sweet potatoes skinned and chopped
10 oz sliced mushrooms
5 cups chicken broth
1 cup dry white wine*
2 tbsp apple cider vinegar
1 tbsp dried basil
1 tsp sea salt plus extra to taste
1/2 tsp fresh ground pepper
3 cups roughly chopped kale
2 tbsp freshly chopped thyme optiona
1. For the Instant Pot:
2. Select the saute function on your instant pot. Let it heat up (about 2 minutes). Add olive oil to coat the pot, and toss in ground sausage. Cook until almost cooked through, about 5 minutes. Add onion and garlic. Cook for another 3-4 minutes.
3. Add sweet potatoes, mushrooms, chicken broth, wine, vinegar, dried basil, salt, and pepper. Secure the lid.
4. Select manual and cook at high pressure for 8 minutes. Select cancel and use a quick release.
5. Open lid and add kale. Let cook with lid open for another 3-4 minutes, or until kale is softened but not wilted. Add additional salt if needed. Garnish with fresh thyme and serve.
6. For the Slow Cooker:
7. Heat up a large skillet to medium high heat. Coat your pan with olive oil and add sausage. Cook for 5 minutes, then add in onion and garlic and cook another 3-4 minutes.
8. Place sausage mixture in your slow cooker. Add sweet potatoes, mushrooms, chicken broth, white wine, vinegar, basil, salt, and pepper.
9. Set your slow cooker to low and cook for 4 hours.
10. At the end of 4 hours, add kale and stir. Let cook for another 10-15 minutes, or until kale has softened.
11. Serve hot with fresh thyme.
RECIPE NOTES

*For a Whole30 approved soup, use 3/4 cup additional chicken stock with 1/4 cup white wine vinegar in place of the white wine.

QUINOA TABBOULEH

2018-04-19T20:20:00.001-07:00

1 cup Quinoa, rinsed
2 cups water
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 red or orange bell pepper, finely diced
1 large garlic clove, minced
1/2 small red onion, finely chopped
2 cups tomatoes, diced
1 cucumber, peeled, seeded and medium diced
1 bunch mint, chopped
1 bunch parsley, finely chopped
Salt and pepper to taste

Combine Quinoa and water in a medium saucepan.
Bring to a boil.
Reduce heat to a simmer and cook, covered for 15 minutes.
Remove from heat and fluff with a fork.
Stir in olive oil, lemon, salt, and pepper.
Cool to room temperature.
Add remaining ingredients except for the mint and parsley; mix well.
Cover and refrigerate at least one hour or up to 4 hours to allow flavors to develop.

Before serving, stir in the mint and parsley.

WHITE CHICKEN CHILI

2018-04-19T20:15:00.001-07:00

1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast
1 cup diced onion (about 1 medium onion)
2 cans great northern beans (or other white beans), drained and rinsed
1 (7-ounce) can diced green chilies
2 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon salt
2 to 3 cups low sodium chicken broth

1 cup frozen corn (optional)

INSTRUCTIONS

Add olive oil to the bottom of the slow cooker pot. Then add the chicken and the rest of the ingredients.
Cook on low for 6-8 hours in the slow cooker.
Remove the chicken breasts from the slow cooker once cooked through and shred. Then return the shredded chicken to the pot and stir to combine.
Serve with shredded cheese, cilantro, sour cream, or other garnishes, if desired.

NOTES

If you don’t want a little bit of crunch from the onion, you can soften it first. Simply add the olive oil to a skillet and heat it up. Then saute the onion for a few minutes until it is softened. Scrape the skillet contents into the slow cooker pot, then add the other ingredients and carry on with the recipe as written. Add more or less chicken broth to bring the chili to your desired consistency.

PORK ROAST WITH MUSHROOM GRAVY

2018-04-19T20:10:00.001-07:00

Ingredients

2 to 3pound pork roastpreferably a fatty cut
1teaspoon sea salt (real salt)
1/2teaspoon black pepper
4cups chopped cauliflower
1medium onion, chopped
4cloves garlic
2ribs celery
8ounces portabella mushroomssliced
2tablespoons organic coconut oilor ghee
2cups filtered water

Instructions

In the bottom of your pressure cooker, place cauliflower, onion, garlic, celery and water. Top with pork roast and season with sea salt & pepper.
Cook under pressure for 90 minutes if your roast is frozen, 60 minutes if completely thawed. Quick depressurize following manufactures directions.
Carefully remove pork roast from the pressure cooker and place in an oven proof dish. Bake at 400 degrees while preparing the gravy, this helps to render the fat and crisp up the edges of the pork to be more like as if it was slow roasted.
Transfer cooked vegetables and broth to your blender and blend until smooth, set aside.
In your (dirty) pressure cooker (on the saute function) cook mushrooms in coconut oil until soft, roughly 3-5 minutes. Add blended vegetables and continue to cook on the saute function until it is thickened as desired.
Serve mushroom gravy over shredded pork.

CHICKEN BUTTERNUT QUINOA STEW

2018-04-19T20:05:00.002-07:00

INGREDIENTS

1 tablespoon olive oil
1 medium yellow onion, diced
1 1/2 teaspoons dried oregano
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless, chicken breasts
1 can (14-ounce) petite diced tomatoes
3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
2/3 cup uncooked quinoa
3/4 teaspoon salt
1/2 teaspoon pepper
1 to 2 cups chopped fresh spinach
INSTRUCTIONS
1. In large pot, heat oil over medium heat. Add the onion, oregano, and garlic. Saute for about 5 minutes, stirring often, until onion is softened.
2. Add the broth, increase heat to medium-high, and bring to a boil.
3. Add the chicken and boil until it is cooked through, about 7-10 minutes. (If you are using large pieces of chicken, I recommend cutting each piece in half to help it cook faster.) Transfer the cooked chicken to a plate and set aside.
4. Add tomatoes, squash, and quinoa to the pot. Reduce heat and simmer for about 15 minutes, until the squash is tender and the quinoa is cooked. If desired, mash up some of the squash pieces.
5. Shred the chicken and return it to the pot. Stir in the salt and pepper. Add more to taste, if needed.
6. Stir in the chopped fresh spinach and cook for 1-2 minutes until it is wilted. Serve warm.
7. INSTANT POT
8. Set Instant Pot to saute and add the oil. Once oil is hot, add the onion, oregano, garlic, and chicken (uncooked and diced); saute, stirring often, until onions soften, about 5 minutes. Then add the broth, tomatoes, squash, and uncooked quinoa. Cook for 5 minutes at high pressure, until squash is tender, chicken is cooked through, and quinoa is cooked. Use Natural Pressure Release for 2-3 minutes, and then use a Quick Pressure Release. Add salt and pepper, to taste. Add spinach and stir for a minute or two, until wilted. Serve warm.

PALEO REAL DEAL CHOCOLATE CHIP COOKIES

2018-04-19T19:55:00.001-07:00

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

INGREDIENTS:

¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)

¼ cup Enjoy Life chocolate chips

INSTRUCTIONS:

Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.

PALEO MEATBALLS IN MARINARA SAUCE

2018-04-19T19:51:00.001-07:00

Ingredients

For the Meatballs:

1 and 3/4 lbs ground beef 85% lean*
1 egg
1/4 cup blanched almond flour
3/4 tsp fine grain sea salt divided
2 tsp onion powder
1/2 tsp garlic powder
1 tbsp Italian seasoning blend**
generous pinch crushed red pepper adjust for spice preference
1 tbsp chopped fresh parsley - optional

For the Sauce:

1 - 28 oz can crushed tomatoes with basil***
1 - 14 oz can diced tomatoes with basil and garlic***
1 - 6 oz can tomato paste
1/2 medium onion chopped
2 tbsp chopped fresh garlic
2 tbsp chopped fresh oregano leaves
2 bay leaves
sea salt to taste

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Instructions

To Make the Meatballs:

In a small bowl, mix together the almond flour, 1/2 tsp of the sea salt, onion and garlic powder, Italian seasoning, and crushed red pepper.
In a large bowl, add the ground beef and sprinkle evenly with the remaining sea salt. Add the egg and almond flour mix (plus parsley if adding) and gently mix with your hands until the mixture binds and is evenly distributed. It's important not to work the meat too much or it becomes tough.
Line a large baking sheet with parchment paper and preheat your broiler. Form the meat mixture into 20 meatballs and arrange on the baking sheet.
Broil 2-4 minutes just to lightly brown and release a small amount of fat (this avoids an overly greasy sauce) and remove promptly.
Add the meatballs to the slow cooker, leaving behind any rendered fat. Top the meatballs with all sauce ingredients and give a gentle stir (careful not to break the meatballs!)
Cover and cook on low for 4 hours, until meatballs are cooked through****
Serve when ready to eat with anything you want and garnish with your favorite fresh herbs. Sweet potato noodles are a favorite (white sweet potato noodles are pictured) zucchini noodles, or simply your favorite roasted veggies, potatoes, or even eggs. I love to use the leftovers and sauce for variety in breakfast and lunch the next day!
Store leftovers covered in the refrigerator for up to 4 days or in the freezer for up to one month.

Recipe Notes

*You can use your favorite mix of ground meat as well
**I used this one
***I used this can of crushed tomatoes and this can of diced tomatoes - I recommend always adding extra basil and garlic if you use plain tomatoes.
****Each slow cooker is a bit different. I cooked mine for 4 hours, you can check at 3.5 hours if you can and adjust cook time from there, if necessary. Cook time should not be longer than 4.5/5 hours or meatballs will be overcooked and dry.

PALEO CHICKEN TIKKA MASALA

2018-04-19T19:46:00.002-07:00

INGREDIENTS

1.5 -2 lbs chicken thighs, cut into bite-sized pieces*
1 medium yellow onion, chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp curry powder
½ Tbsp sea salt
½ Tbsp ground cumin
½ tsp ground turmeric
1 tsp paprika
¼ tsp cinnamon
¼ tsp black pepper
¼ teaspoon cayenne pepper, (or more for heat!)
14oz (1 can) tomato puree
½ can full fat coconut milk
2 bay leaves
1 Tbsp arrowroot
2 tablespoons filtered water

For serving

Cilantro
Oven roasted cauliflower rice

DIRECTIONS

Slow Cooker Instructions

Combine the cut up chicken, onion, garlic, ginger, all the spices, and sea salt in the slow cooker. Stir with a wooden spoon so all the pieces are evenly coated.
Peel and dice the onion. Peel and mince the garlic and ginger.
Stir in the tomato puree, coconut milk and bay leaves. Stir to combine well.
Cover and cook for 6 hours on low.
When the timer is almost done, whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir. Let it cook with the top off for an additional 10 minutes so the sauce will thicken.
Serve warm, with oven-roasted cauliflower rice and chopped cilantro!

Instant Pot Instructions

combine all the ingredients except the coconut milk, arrowroot, and water in the instant pot. Stir everything to make sure it's well mixed and the chicken is nestled in the sauce.
Secure the lid, and press the poultry button (it should read 15 minutes). Allow the cycle to finish, then quick release the pressure valve.
Don't turn off the IP yet - allow it to stay on the warm setting while you whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir in the coconut milk.
Let the sauce thicken for a few minutes - then serve warm over cauliflower rice with cilantro on top!

NOTES

You can substitute a combination of chicken breasts and thighs, but if you use all chicken breasts, cut them into larger pieces so they don’t overcook.

MOROCCAN CHICKEN THIGHS

2018-04-19T19:42:00.001-07:00

INGREDIENTS

1 ½ lbs chicken thighs, skin removed (or buy skinless)
1 large sweet potato, chopped in 1-inch pieces
1 large yellow onion, chopped

for the marinade:

½ c fresh cilantro, loosely packed**
2 Tbsp olive oil
2 tsp minced garlic
2 tsp minced ginger
2 tsp paprika
1 tsp cinnamon
1 tsp sea salt
½ tsp turmeric
½ tsp ground cumin
¼ tsp cardamom
¼ cup chopped dates (or raisins)

for serving

chopped cilantro
chopped almonds

DIRECTIONS

First, chop up the onion and sweet potato into large bite-sized pieces. Line the bottom of the slow cooker with the onion.
Dry the chicken with a paper towel, then poke each piece a few times with a fork. This will allow the marinade flavors to seep into all the crevices!
Next, make the marinade: combine all the ingredients for the spice blend, the olive oil, minced garlic, ginger, and cilantro in the food processor until smooth.
In a large mixing bowl, coat the chicken all over with the marinade. Transfer the chicken to the slow cooker, but leave a little of the marinade in the bowl.
Toss the sweet potatoes with the remaining marinade, then scatter them over the chicken in the slow cooker with the chopped dates.
Set the slow cooker to LOW for 6-7 hours. The chicken is done when it can easily be shredded with two forks.
Garnish with additional chopped cilantro and chopped almonds. Serve over cauliflower rice.

NOTES

**If you're like my friend (hey Casey!) who despises cilantro and thinks it tastes like soap, you can substitute parsley!

CHOCOLATE LAVA CAKE

2018-04-19T19:38:00.001-07:00

Serves 6 to 8

1 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened natural cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon espresso powder
1 large egg
1 large egg yolk
1/2 cup whole milk
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
2 ounces bittersweet chocolate (60% cacao), finely chopped

1 1/4 cups boiling water

For serving:
Powdered sugar
Fresh berries
Vanilla ice cream

Coat a 3 1/2- to 4-quart slow cooker with cooking spray; set aside.

Whisk the flour, granulated sugar, 2/3 cup of the cocoa powder, baking powder, salt, and espresso powder together in a large bowl. Add the egg, egg yolk, milk, oil, and vanilla and stir until combined. Pour the batter into the slow cooker. Sprinkle the remaining 1/3 cup cocoa powder and the brown sugar over the top of the batter. Scatter the chopped chocolate evenly over the top. Pour in the water, but do not stir.

Cover and cook on the LOW setting until the cake pulls away from the edge and the center of the cake wobbles slightly, 1 hour 30 minutes to 2 hours. You will see some bubbling around the edges. Spoon into serving dishes, dust with powdered sugar, and serve with fresh berries and vanilla ice cream.

Recipe Notes

Storage: The cake is best served the day it is made. Cover leftovers and store in the slow cooker insert or an airtight container in the refrigerator for up to 2 days.

BANANA CHOCOLATE PUDING CAKE

2018-04-17T15:37:00.001-07:00

A cross between a mouse, pudding, and molten lava cake, this banana-chocolate cake is sure to please—both your tastebuds and your waistline.

Using bananas as a substitute for flour, blend 2 very ripe bananas in a food processor, then add in an egg, ½ teaspoon vanilla, a tablespoon maple syrup, and ¼ teaspoon fine salt, blend until smooth.

Separately, melt 5 ounces of dark chocolate in the microwave, then stir into the banana mixture.

Beat the whites from two eggs in a separate mixture until stiff peaks, then fold into the chocolate banana mixture.

Pour into a greased or parchment-paper-lined, 8-inch round baking pan and bake for 25 minutes in a 375 degree oven.

This is a high-protein, low-carb treat.

BANANA PANCAKE

2018-04-17T15:30:00.000-07:00

Banana pancakes requires just 2 ingredients: bananas and eggs. In a blender, combine two large eggs and one ripe banana. (For fluffier pancakes, add ⅛ teaspoon of baking powder). Cook as you do with traditional flapjacks! Because bananas are a particularly starchy fruit, they easily substitute flour in this breakfast staple.

ALMAS PITE

2018-04-17T15:25:00.002-07:00

Anyu (Szakacs Jolan) almastesztaja. Nagyon nagyon finom.

25 dog vajat 33 dig liszttel eldorzsolunk.

Hozza adunk 2 tojassargajat, 2 evokanal tejfolt, 2 evokanal porcukrot, 1 kaveskanal feher bort, csipetnyi sot es nagyon jol osszegyurva 1oran at hideg helyen pihenni hagyjuk.

Ez alatt 1 kg almat meghamoznk, vekony szeletekre vagjuk.

A tesztat 2 reszre osztjuk es egyformara kinyujtjuk.

Az egyik lapot a tepsibe tesszuk, raszorunk keves zsemlemorzsat vagy 10 dkg daralt diot es az almat meghintjuk cukros fahejjal. A masik lapot ratesszuk felvert tojassal a tetejet megkenjuk es tuvel megszurkaljuk.

350 F sutobe 30 percig sutjuk, vagy amig a beleszurt fogpiszkalo tiszta marad.

BUTTERMILK FRIED CHICKEN

2018-04-17T11:42:00.001-07:00

INGREDIENTS

Brine1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 ounces kosher salt (½ cup Diamond Crystal or ¼ cup Morton)

½ cup (packed) light brown sugar
1 teaspoon black peppercorns
2 bay leaves
2 3½–4-pound chickens, cut into 8 pieces each

Assembly
6 cups all-purpose flour, divided
1 tablespoon cornstarch
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1½ teaspoon ground fennel or finely ground fennel seeds
1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
2 large eggs, beaten to blend
2 cups buttermilk
Vegetable oil (for frying; about 6 cups)

White Barbecue Sauce and bread-and-butter pickles (for serving)
Recipe by Buxton Hall Barbecue, Asheville, NC, Photos by Wes Frazer

Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.

Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1½ tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.

Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.

Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes

Serve fried chicken with barbecue sauce and pickles.

Do Ahead: Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250° oven if desired.

CREMSNIT

2018-04-17T11:33:00.001-07:00

Ingrediente:

Pentru aluat de cremșnit:

● 400 g făină

● 3 gălbenușuri

● un praf sare
● o linguriță oțet

● 2 linguri smântână

● 200 g margarină

Pentru cremă:

● 1/2 l lapte

● 3 gălbenușuri

● un ou

● 125 g zahăr
● 50 g făină

● o păstaie vanilie

Pentru servit:

● zahăr pudră

1. Pentru foi, se amestecă 200 g făină, cu gălbenușurile, sarea, oțetul și smântâna. Aluatul obținut se împarte în două bile egale. Fiecare bilă de aluat se întinde și deasupra se unge cu margarina amestecată cu restul de făină. Se împăturesc separat și se dau la rece 30 de minute. Se scot, se întind și se împăturesc din nou. Se mai lasă la rece 30 de minute. Se scot, se întind și se coc pe dosul unei tăvi.
2. Pentru cremă, se amestecă oul cu zahărul și cele trei gălbenușuri până ce se obține o cremă albicioasă. Se adaugă și făina, apoi se amestecă bine.
3. Laptele se fierbe împreună cu păstaia de vanilie tăiată în două și, când clocotește, se toarnă peste amestecul cu făină.
Se omogenizează și apoi se pune pe foc pentru 5 minute, amestecând continuu. Se trage deoparte și se amestecă până ce se răcește.
4. Într-o tavă se pune prima
foaie de cremșnit, crema, se nivelează, se acoperă cu a doua foaie și se lasă așa de pe o zi pe alta.
Se taie și se servește cu zahăr pudră deasupra.

NO-BAKE ENERGY BITES WITH GINGER AND TURMERIC

2018-04-17T11:26:00.001-07:00

- 3/4 cup dark chocolate-covered espresso beans (optional)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raw almonds
- 1/2 cup raw pumpkin seeds (pepitas)
- 1 1/2 cups pitted dates (preferably Medjool)
- 1/4 cup chia seeds
- 1/2 cup creamy almond butter
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- Pulse coconut, almonds, and pumpkin seeds in food processor until very coarsely chopped. Transfer to a medium bowl
- Pulse dates in food processor until finely chopped. Scrape down sides of bowl and add chia seeds. With the motor running, slowly stream in 1/4 cup very hot water and process until a paste forms. Add almond butter, ginger, turmeric, and salt; process until very smooth. Add coconut mixture and pulse until just combined.
- Scoop date mixture by the level tablespoon, roll into balls in between palms, then roll in reserved chopped espresso beans, pressing slightly to adhere. Transfer to a rimmed baking sheet or plate and chill at least 1 hour.
- Do Ahead
- Bites can be made 7 days ahead. Chill in an airtight container, or freeze up to 3 months

Hajnal Szakacskonyve

SURU UJEVI LENCSE LEVES

Hozzávalók -4+ adaghoz:

Elkészítés:

ALMAS-MAKOS KEVERT SUTI DIOVAL

Hozzávalók

Elkészítés

VOROSLENCSE DAHL INDIAI EGYTALETEL

Hozzávalók 4 személyre

TOLTOTT CEKLA ALMAVAL, SAJTTAL, DIOVAL

Hozzávalók személyenként

Elkészítés

TARRAGON AND LEMON ROAST CHICKEN

INGREDIENTS

PREPARATION

CHICKEN PARMESAN STUFFED SPAGETTI SQUASH

Ingredients

Directions

Tips

Nutrition Facts

ORANGE ALMOND POLENTA CAKE

Ingredients

MANDULAS DIOS APPRO SUTEMENY

Elkészítés

CHOCOLATE GINGER COOKIES

Ingredients:

Directions:

After-Thoughts:

Recipe Origin:

SAUSAGE, KALE, AND SWEET POTATO SOUP

RECIPE NOTES

QUINOA TABBOULEH

WHITE CHICKEN CHILI

INSTRUCTIONS

NOTES

PORK ROAST WITH MUSHROOM GRAVY

CHICKEN BUTTERNUT QUINOA STEW

INGREDIENTS

INSTRUCTIONS

INSTANT POT

PALEO REAL DEAL CHOCOLATE CHIP COOKIES

INGREDIENTS:

INSTRUCTIONS:

PALEO MEATBALLS IN MARINARA SAUCE

Ingredients

For the Meatballs:

For the Sauce:

Instructions

To Make the Meatballs:

Recipe Notes

PALEO CHICKEN TIKKA MASALA

MOROCCAN CHICKEN THIGHS

CHOCOLATE LAVA CAKE

Recipe Notes

BANANA CHOCOLATE PUDING CAKE

BANANA PANCAKE

ALMAS PITE

BUTTERMILK FRIED CHICKEN

CREMSNIT

Ingrediente:

Pentru aluat de cremșnit:

Pentru cremă:

Pentru servit:

NO-BAKE ENERGY BITES WITH GINGER AND TURMERIC