Japanese Carbonara Pasta: (makes approx. 2 servings; my mom made more than this)
Ingredients:
200g pasta
Boiling water to cook the pasta in (just enough to cover the pasta in a pot)
200g pasta
Boiling water to cook the pasta in (just enough to cover the pasta in a pot)
2 eggs
150ml heavy cream (optional: substitute with 2% milk; you may use skim milk, but it may taste bland)
30g grated cheese (the lower the fat, the better!)
Salt and pepper to taste
Olive oil (just enough to coat the pan)
1 clove garlic (chopped)
100g bacon (substitute with onions and/or ham)
150ml heavy cream (optional: substitute with 2% milk; you may use skim milk, but it may taste bland)
30g grated cheese (the lower the fat, the better!)
Salt and pepper to taste
Olive oil (just enough to coat the pan)
1 clove garlic (chopped)
100g bacon (substitute with onions and/or ham)
Procedure:
1) Boil a pot of water and add a pinch of salt to it. Once it comes to a rolling boil, add the pasta.
2) Meanwhile, mix together the eggs, heavy cream/milk, cheese, and salt & pepper. Set aside.
3) Heat a pan and add the olive oil, garlic, and onions/ham. Cook until the onions soften and smell good!
4) Add the cooked pasta into the pan of onions/ham. Make sure that all the water is drained.
5) Finally, add in the egg/milk/cheese mixture you made in Step 2.
6) Continue to cook until the sauce thickens.
2) Meanwhile, mix together the eggs, heavy cream/milk, cheese, and salt & pepper. Set aside.
3) Heat a pan and add the olive oil, garlic, and onions/ham. Cook until the onions soften and smell good!
4) Add the cooked pasta into the pan of onions/ham. Make sure that all the water is drained.
5) Finally, add in the egg/milk/cheese mixture you made in Step 2.
6) Continue to cook until the sauce thickens.
From runnyrunny999 on Youtube: http://www.youtube.com/watch?v=wal-s4FHSJ4
Giada's Grilled Salmon with Citrus Salsa Verde
Ingredients:
Salsa/Sauce:
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Salmon:
- Vegetable or canola oil, for oiling the grill
- 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
- 2 tablespoons amber agave nectar
- Kosher salt and freshly ground black pepper
Procedure:
Salsa:
1) Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl.
2) Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
3) Toss lightly and season with salt and pepper, to taste. Set aside.
Salmon:
1) Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking.
2) Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste.
3) Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
**Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.**
Granola Crumbles
Ingredients
- 2 cups rolled oats
- 1/3 cup honey
- 1/4 cup hot water
- 1 teaspoon vanilla extract
- 1 cup chopped, dried fruit (any fruit is fine; we used mangoes, cranberries, raisins)
- 1/3 cup nuts, toasted or not (any nut is fine; we used toasted almonds)
Procedure
- Preheat oven to 350 degrees F.
- Oil a 9x9" baking pan or glass container.
- Spread oats out onto a baking sheet and place into preheated oven for about 15 minutes, or until toasted/aromatic. If you have un-toasted nuts and want to toast them, place them into the oven along with the oats.
- After taking out the oats, lower the oven temperature to 300 degrees F.
- Meanwhile, combine the honey, water, and vanilla.
- In a separate bowl, mix together the dried fruits and nuts.
- Finally, mix everything together and pour into prepared pan. Press it down to cover the sides of the pan.
Vegan Chocolate Muffins
Ingredients
- 1 cup sugar
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla
- 1 tablespoon white vinegar
- 5 tablespoons vegetable oil
- 1 cup cold water
Steps
- Preheat oven to 350°F.
- Grease and flour a cupcake pan or use paper cupcake liners.
- Mix sugar, flour, salt, baking soad and cocoa powder in a large mixing bowl.
- In a small mixing bowl, combine vanilla, white vinegar, vegetable oil and cold water.
- Slowly add wet ingredients to the dry, using a wire whisk to beat it until well mixed.
- Divide batter into the prepared cupcake pan.
- Bake for 35 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
- Allow to cool completely.
- Dust cooled cupcakes with powdered sugar or a cinnamon and sugar combination in lieu of frosting.
Taken from Suite101: Chocolate Cupcake Recipe: Dairy-Free Desert for the Lactose Intollerant | Suite101.com http://suite101.com/article/chocolate-cupcake-recipe-a86936#ixzz22vlQPF7G
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