Our Breville Express has been a wonderful investment in the last couple of years. My husband and I drink coffee every morning and having an espresso machine allows us to make fun, cafe worthy drinks for a fraction of cost at home. Iced Salted Maple Latte is our favorite at the moment as it has a good balance of sweetness from maple syrup and a slight hint of saltiness.

EQUIPMENT YOU WILL NEED

• An espresso machine OR
• Strong drip coffee (I have seen recipes but personally have not tried it yet.
• Glass

INGREDIENTS FOR ICED SALTED MAPLE LATTE

• freshly brewed espresso
• If espresso is unavailable, use strong drip coffee or cold brewed coffee
• milk of choice
• pure maple syrup
• small pinch of flaky salt
• Ice

FAQS

OTHER COFFEE IDEAS

• French Press for One
• Vietnamese Iced Coffee

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ICED SALTED MAPLE LATTE RECIPE

Iced Salted Maple Latte is an espresso based drink sweetened with maple syrup, slightly salty and made with dairy or non-dairy milk.

Course Drinks

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 tablespoon maple syrup
• small pinch of salt (flaky is best)
• 2 shots freshly brewed espresso Or use cold brewed coffee or strong drip coffee about ¼-½ cup 
• ½ cup milk of choice
• ½ cup ice (or enough to fill ¾ of the glass)

Instructions

• In a small cup (or the cup you use to brew your espresso), add maple syrup and small pinch of salt.
• Brew espresso over it so it's fully dissolved.
• In a glass, fill it with ice and pour milk over it.
• Pour the espresso with maple syrup and salt. Stir and enjoy.

Notes

If making a warm latte, brew your espresso with maple syrup and salt. Steam the milk and pour it over. Top with small pinch of salt and enjoy. 

WHAT IS EN PAPILLOTE?

En Papillote is a French cooking technique where fish, poultry or veggies are wrapped inside a parchment paper pouch with aromatics, olive oil/butter, seasonings, then steamed in the oven. When the parchment packet heats, the cooking liquid and food's own juices creates steam and its own sauce, which creates delicious flavors.

TOOLS NEEDED

• Parchment paper
• Oven
• Sheet pan or a tray

INGREDIENTS AND SUBSTITUTIONS

• Fish - use fresh or frozen fish filet. If using frozen fish, be sure to defrost/thaw the fish completely before using. I am using cod here but you can use any fish of choice. I have used salmon before --> Salmon en Papillote!
• Olive oil or butter - I prefer to use butter on white fish and olive oil on fatty fish like salmon. You will need about 1-2 teaspoon per filet.
• Aromatics and seasonings - Besides salt and pepper, I usually do fresh dill (or any tender herbs I have on hand such as basil, cilantro, parsley, chives etc) and thinly sliced lemons. You can add your favorite seasoning blend or combination of fresh or dried herbs. Adding a splash of white wine or lemon juice right before baking adds more flavor.
• Vegetables - Vegetables like zucchini, asparagus, thinly shaved fennel, leeks, carrot, cherry tomatoes, olives can be added to the parchment packet.

FAQS

If you are looking to incorporate more seafood into your diet, Seafood Nutrition Partnership is a great resource! You can find many seafood recipes here.

This is my absolute favorite sauce for tacos, burgers, sandwich, and as a dip. Creamy avocado cilantro sauce pairs well with grilled meat and fish or simply use it as a salad dressing (just thing it out with little water). Avocado lends a creamy texture while cilantro and lime adds so much flavor and zing to this sauce. You can make it spicy with jalapeño if you like.

EQUIPMENT

• Blender
• Sharp knife and cutting board
• Air-tight container to store the sauce

INGREDIENTS

• Avocado: get a ripe avocado
• Cilantro: rinse the cilantro really well; use both the stem and leaves
• Fresh limes
• Jalapeno (optional)

RECIPE FAQS

IDEAS TO SERVE

• On tacos, burritos, burritos: I absolutely love to use this sauce as a star ingredient on tacos and burritos.
• With proteins: such as grilled meat or baked fish
• As a salad dressing: Just thin out the sauce and turn it into salad dressing over greens
• As a dip: pair it with some chips, carrot sticks, cucumber slices etc
• On a bowl: Drizzle it on top of a grain bowl, rice or over noodles

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CREAMY AVOCADO CILANTRO SAUCE

This Creamy Avocado Cilantro Sauce comes together in just 5 minutes in a blender. Made with avocado, cilantro as a hero ingredient, this sauce is perfect on tacos, burgers, salads, or as a side with chips and vegetables.

Course Condiments

Prep Time 15 minutes minutes

Ingredients

• 1 large avocado, ripe
• 1 bunch cilantro, rinsed
• 2 lime, juiced add more as needed
• 1 jalapeno, optional
• salt and pepper to taste
• 3-4 tablespoon water, use only if needed to run the blender

Instructions

• In a blender or food processor, add all the ingredients and blend until smooth.
• Add water if the mixture is too thick. Taste and adjust the seasoning per taste.
• Transfer the sauce into an airtight container. Store in the fridge for 3-4 days.

Chia seeds are a nutritional powerhouse - rich in fiber, protein, and omega-3 fatty acids. When chia seeds are combined with coconut milk, vanilla extract, and naturally sweetened with maple syrup or honey, you can have a healthy breakfast with minimal effort. Coconut Raspberry Chia Pudding is a no cook recipe, can be made ahead, naturally gluten-free and adaptable for vegan/dairy-free lifestyle.

To Make Raspberry Coconut Chia Pudding, you will need:

• Chia Seeds. They are dark tiny seeds that swells when combined with liquid. You can find them in the baking section at most grocery stores. Otherwise, browse the bulk bin section with whole grains and nuts. Per 1 tablespoons of chia seeds, it provides 60 calories, 4 grams of fiber, and 2 grams of protein.

• Milk- I like using a mix of regular cow's milk and coconut milk (from a can) as it gives a rich coconut flavor. Depending on your personal preference, use dairy or non-dairy milk along with regular or light coconut milk. I find using only full-fat coconut milk to be very rich, almost like a dessert.
• Raspberries - I used fresh raspberries but frozen raspberries may be used, it just will have a very mushy texture. If using frozen raspberries, I would mix in with the milk ahead and add chia seeds. I have done this method with blackberry almond chia pudding.
• Sweetener like Honey or Maple Syrup
• Vanilla Extract
• Toasted coconut flakes - Be extra vigilant when toasting coconut. You can use sweetened or unsweetened coconut flakes depending on your desire for sweetness.

Once you have the ingredients gathered and mix in, you are all set. You can make individual jars of chia pudding or a large batch. Be sure to mix everything well and let it set for few hours in the fridge, or overnight.

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Coconut Raspberry Chia Pudding

Coconut raspberry chia is a creamy, delicious chia pudding packed with coconut and raspberries! Great for quick breakfast or snack.

Course Breakfast

Servings 2 servings

Ingredients

• 2 tablespoon chia seeds
• ½ cup milk (use ¼ cup canned coconut milk - light or regular and ¼ cup milk of choice)
• 1 teaspoon honey or maple syrup
• ½ teaspoon vanilla extract
• 2-3 tablespoon toasted coconut flakes
• handful of fresh raspberries, for topping

Instructions

• In a jar or a bowl, combine chia seeds with milk, honey/maple syrup and vanilla extract. Make sure chia seeds are evenly mixed in. Cover and refrigerate it for few hours, or overnight.
• Give a quick stir, add more liquid or sweetener if desired.
• Top the chia pudding with fresh raspberries and toasted coconut and enjoy.

Wild Rice and Mushroom Sliders are crispy on the outside and chewy/hearty on the inside. I don’t make vegetarian burgers/sliders that often but the wild rice and mushroom sliders are going to be on repeat.

Wild rice is technically not a rice, but is a semi-aquatic grass native to North America (growing areas include California, Idaho, Minnesota, Oregon, and Wisconsin). Wild rice grains are long, slender, and dark brown and are 100% whole grain.

Once cooked, they have a cream-colored interior with a nutty flavor and chewy texture which makes them an ideal candidate for stuffing, salads, and soups, or burgers/sliders such as Wild rice and mushroom sliders.

How to cook wild rice?

Compared to regular rice, wild rice takes longer to cook anywhere between 45-60 mins using stovetop method. Pre-soaking wild rice ahead (1-2 hours prior) can cut down the cook time by 50%. 1 cup of uncooked wild rice yields 3 ½ cups of cooked wild rice.

Here is a quick guide on wild rice to water ratio to follow. Just follow the cooking instructions like you normally would with regular rice and adjust the liquid and time accordingly.

• Stovetop Method: The ratio of liquid to wild rice for cooking it on the stove top is 3 to 1 for cooking it on the stove top.
• Rice Cooker Method: 1 cup wild rice to 2 cups of liquid. Takes about 45-50 mins.
• Microwave: 1 cup wild rice to 3 cups of liquid. Microwave in full power for 5 minutes. Microwave on 50 percent power for 30 minutes. Let stand 15 minutes and taste: the wild rice should be tender. If it's not, microwave in 2-minute increments until it is. Drain, if necessary.
• Instant Pot Method: 1 cup wild rice to 1 ⅓ cups of liquid. Set the Instant pot to pressure cook (manual) mode at high pressure for 30 minutes.

Wild rice and mushroom sliders come together fairly quick with few ingredients. You can make extra and freeze the rest for later.

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Wild Rice & Mushroom Sliders

Wild rice and mushroom sliders are hearty, nutty, and great for a weeknight and can be made ahead.

Servings 8 sliders

Ingredients

• 1 cup cooked California-grown wild rice (1 cup uncooked rice makes 3-3.5 cup cooked)
• 1 cup chopped mushroom ( I used shiitake mushroom)
• ¼ cup  green onions
• 2 large eggs
• 1 cup bread crumb
• small pinch of salt, pepper to taste
• 2 tablespoon neutral oil, to cook
• 10 slider buns of choice
• spread like onion jam or tomato jam to serve
• lettuce, tomato, onions etc as toppings

Instructions

• Bring a large pot of water about 4 cups water per 1 cup wild rice. Once boiling, reduce the heat and close the lid and cook the wild rice for 45-50 minutes. Turn off the heat and let it cool. You will only need 1 cup of cooked wild rice for this recipe. Reserve the rest for soups, salads etc.
• In a medium bowl, add chopped mushroom, cooked wild rice, chopped green onions, eggs and mix it together. Add breadcrumbs and season with salt and pepper. Let the mixture sit in the fridge for 15-20 minutes.
• Once removed from the fridge, the mixture should be slightly wet but still be able to form a shape.
• Use ¼ cup measuring spoon and form the wild rice and mushroom mixture into patties as shown in the video. Heat a nonstick pan to medium and add 1-1.5 tablespoon oil, then fry the patties 2-3 minutes on each side until golden and crispy.
• Serve with your choice of slider buns and toppings.

I find traditional cranberry sauce to be too sweet and prefer it to be more savory and spicy. You can make this recipe using a store-bought cranberry sauce or make cranberry sauce from scratch.

I am sharing my favorite spices here but feel free to adapt the recipe to your taste. Tempering spices and garlic in little oil makes the cranberry sauce more savory and add a great depth of flavor which I really enjoy.

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Spicy Cranberry Sauce

Spicy Cranberry Sauce is a layered with spices like cumin, curry leaves, garlic, and chili powder. Enjoy it with your traditional holiday meals or use as a spread/condiment for crackers, cheeseboard, and more.

Course Condiments

Cuisine Indian

Servings 1 cup

Ingredients

• 2 tablespoon neutral cooking oil like canola, sunflower
• ½ teaspoon cumin seeds
• 4 cloves garlic, sliced thinly
• 4 curry leaves
• 2-3 dried red chilies
• 1 cup cranberry sauce (homemade or store-bought)
• ½ teaspoon red chili powder
• salt, to taste

Instructions

• Heat oil in a medium size skillet over low heat.
• Add cumin seeds and sliced garlic, fry until they turn slightly brown. Then add curry leaves and dried red chilies.
• Add cranberry sauce into the pan and stir everything. Add chili powder and salt to taste. Turn off the heat and let it cool.
• Transfer into an airtight container and store in the refrigerator.

Video

https://www.instagram.com/reel/CWKVB_dFcFJ/?igsh=MTF3OWk0bHViaG91MQ%3D%3D

Vegetarian Chow mein is a one pot vegetarian dish that comes together in about 30 minutes. This is your ultimate guide to making chow mein at home using noodles, vegetables, and chow mein sauce. Chow Mein is one of my go-to meals because it is quick, flexible with veggies/protein, and it is a crowd-pleasing dish. In this post, I am going to break down each and every step of making chow mein, an ultimate guide for you.

MIS EN PLACE: I cannot stress enough how importance mis en place (French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking) is for a chow mein recipe.

Everything happens quick, over a high heat in a wok so prep the sauce, get the veggies and meat prepared, and cook the noodles ahead of time.The recipe I am sharing makes enough for 4-6 servings. I like chow mein more on the stir-fry side but feel free to increase the amount of sauce if you’d like saucy chow mein. I am sharing a vegetarian chow mein recipe below but you can easily add protein of your choice to this recipe.

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Vegetarian Chow Mein

Chow Mein, Chinese stir-fried noodle dish with vegetables, meat, and sauce. Here is a detailed step by step guide.

Course Main Course

Cuisine Chinese

Servings 4 servings

Equipment

• 1 large wok

Ingredients

For chowmein sauce

• ¼ cup soy sauce (reduced or regular)
• 2 teaspoon dark soy sauce
• 2 tablespoon vegetarian oyster sauce
• 2 teaspoon sesame oil
• 2 tablespoon Chinese cooking wine
• 1 tablespoon cornstarch
• 1.25 cup water
• 2 teaspoon sugar, to taste
• ½ teaspoon grated ginger, minced garlic

For Chowmein

• 12 oz chowmein noodles
• 3 tablespoon neutral, high smoke cooking oil
• 3 tablespoon garlic, minced
• 3 cups shredded veg like cabbage, box choy
• ½ cup julienne or shredded carrots
• ½ cup thinly sliced bell pepper
• ½ cup bean sprouts, broccoli, baby corn
• salt, taste
• chopped green onions, optional
• hot sauce, chili oil, optional

Instructions

• Make the chow mein sauce: In a measuring cup, whisk together sauce ingredients soy sauce, oyster sauce, sesame oil, cooking wine, cornstarch, cornstarch, and water. Set aside.
• Cook the noodles: Fill the wok with water and add salt. When the water comes to a boil, add noodles and cook according to the package instructions. Once cooked, drain the water and set aside.
• Heat the same wok to medium high and add the cooking oil. Sautee garlic for 30 seconds, the add vegetables you are using. If using sturdy vegetables like broccoli, cook that first followed by tender vegetables. Depending on the quantity of vegetables, you may need to work in batches as you do not want to over crowd the pan. Remove vegetables and keep aside.
• In the wok, add more oil if needed then add noodles until slightly crispy. Pour the veggies back to the wok and mix everything in. Slowly pour the chowmein sauce in and toss everything together.
• Cook for 3-4 minutes, tossing everything over medium heat Add more oil or seasonings as needed. Turn off the heat.
• Garnish with chopped green onions and hot sauce before serving.

I only recently started making simple syrups at home and its been really fun experimenting with different flavors with herbs and spices. My current favorite is Rosemary Ginger Syrup made with fresh rosemary sprigs, ginger, and little bit of black pepper.

Simple syrup is essentially made from one part water to one part sugar (1:1) by heating the sugar and water until it fully dissolves. The opportunities with homemade simple syrup is endless as you can get creative with your ingredients and take your beverage to the next level.

You can also make rich simple syrup, which has a higher proportion of sugar to water (2:1) so you will need less syrup per drink and it will last a little longer in the refrigerator.

Simple syrup can also be used for desserts - drizzle it over cake, madeleines, or make granita or sorbet using simple syrup. I am enjoying this batch of Rosemary Ginger Syrup for my cold-brewed tea (see the video below).

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A post shared by DIXYA, Culinary Dietitian (@foodpleasurehealth)

White granulated sugar is a standard for simple syrup but feel free to experiment with other sugars like honey, agave nectar, maple syrup etc.

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Rosemary Ginger Syrup

Rosemary Ginger Syrup is an aromatic & refreshing simple syrup for your tea, lemonade, lattes, and cocktails/mocktails.

Course Drinks

Servings 1 cup

Ingredients

• 1 cup water
• 1 cup sugar
• ⅓ cup rosemary leaves, no stems
• ⅓ cup sliced ginger, remove the skin
• ¼ teaspoon black pepper

Instructions

• In a small saucepan, heat water, sugar, rosemary, ginger, black pepper. Let it simmer in low heat for few minutes until the sugar is dissolved.
  1 cup water, 1 cup sugar, ⅓ cup rosemary leaves, no stems, ⅓ cup sliced ginger, remove the skin, ¼ teaspoon black pepper
• Strain the syrup and transfer into an airtight container for up to 2 weeks in the fridge.

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