Roasted Cauliflower Salad

Roasted Cauliflower Salad


Roasted Cauliflower Salad
Roasted Cauliflower Salad
Author:
Prep Time:
Cook time:
Yield: Serves 4
Category: Salad
Keywords: Roasted Cauliflower Salad
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews



Ingredients:
  • 1 medium head cauliflower, cut into florets
  • 3 large carrots, cut into 1 inch (2.5 cm) pieces
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons olive oil
  • ¼ medium red onion, thinly sliced
  • 1 cup fresh italian parsley (35 g), roughly chopped

    • DRESSING
  • ¼ cup tahini (60 mL)
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  • ¼ cup water (60 mL)
  • ¼ cup olive oil (60 mL)
  • kosher salt, to taste
  • pepper, to taste
Instructions:
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
  3. Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
  4. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
  5. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
  6. Drizzle the salad with the dressing, then serve.
  7. Enjoy!

Source: tasty.co
Roasted Shrimp & Veggie Salad

Roasted Shrimp & Veggie Salad


Roasted Shrimp & Veggie Salad
Roasted Shrimp & Veggie Salad
Author:
Prep Time:
Cook time:
Yield: Serves 2
Category: Salad
Keywords: Roasted Shrimp & Veggie Salad
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews



Ingredients:
  • 1 cup cherry tomato (200 g), sliced
  • 1 cup shredded carrot (120 g)
  • 1 cup yellow bell pepper (100 g), diced
  • 1 cup red onion (150 g), diced
  • 1 cup asparagus (175 g), diced
  • 1 lb shrimp (455 g)
  • olive oil, to coat
  • chili powder, to taste
  • 1 teaspoon fresh oregano, to taste
  • salt, to taste
  • pepper, to taste
  • lime juice, to taste
  • 1 large handful mixed greens

    • CHILI LIME VINAIGRETTE DRESSING
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • salt, to taste
  • pepper, to taste
Instructions:
  1. Preheat oven to 400˚F (200˚C).
  2. Add cut vegetables to a baking sheet lined with parchment paper.
  3. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  4. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  5. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  6. Mix dressing ingredients together in a small bowl.
  7. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  8. Enjoy!

Source: tasty.co
Steak With Garlic Butter

Steak With Garlic Butter


Steak With Garlic Butter
Steak With Garlic Butter
Author:
Prep Time:
Cook time:
Yield: Serves 2
Category: Steak
Keywords: Steak With Garlic Butter
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews



Ingredients:
  • 1 lb thick rib eye steak (455 g), 1 inch (2 cm) thick
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 4 tablespoons canola oil
  • 3 tablespoons butter
  • 2 sprigs fresh thyme
  • 2 bunches fresh rosemary
  • 2 cloves garlic, crushed
Instructions:
  1. Preheat oven to 250°F (120°C).
  2. Season the steak evenly with the salt and pepper on all sides.
  3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
  4. Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
  5. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
  6. Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds.
  7. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
  8. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
  9. Rest the steak for 10 minutes on a cutting board. Slice, then serve!
  10. Enjoy!

Source: tasty.co
Roasted Cauliflower And Curry Soup

Roasted Cauliflower And Curry Soup


Roasted Cauliflower And Curry Soup
Roasted Cauliflower And Curry Soup
Author:
Prep Time:
Cook time:
Yield: Serves 4
Category: Soup
Keywords: Roasted Cauliflower And Curry Soup
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews



Ingredients:

    CRISPY CHICKPEAS
  • 14 oz can of chickpeas (395 g), 1 can, rinsed and drained
  • 4 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt

    • CURRIED CAULIFLOWER SOUP
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon coconut oil, melted + 2 tablespoons, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 small yellow onion, diced
  • 1 jalapeño, diced
  • 2 cloves garlic cloves, minced
  • 3 tablespoons red curry paste
  • 14 oz coconut milk (415 mL), 1 can
  • 4 cups vegetable broth (960 mL)
  • scallion, sliced, for serving
  • fresh cilantro, for serving
  • lime wedge
Instructions:
  1. Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  2. In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  3. Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  4. Make the soup: Increase the oven temperature to 450˚F (220˚C).
  5. Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  6. Roast for 25 minutes, until browned and tender.
  7. Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  8. Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  9. Add the roasted cauliflower to a blender with the broth and puree until smooth.
  10. Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  11. Enjoy!

Source: tasty.co
Crockpot Thai Chicken Soup

Crockpot Thai Chicken Soup

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Crockpot Thai Chicken Soup
Crockpot Thai Chicken Soup
Author:
Prep Time:
Cook time:
Yield: Serves 12
Category: Chicken, Beef
Keywords: Crockpot Thai Chicken Soup
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!

Ingredients:
  • 6 medium carrots, chopped
  • 3 red bell pepper, chopped
  • 1 1/2 medium yellow onion, chopped
  • 3 2-inch piece of ginger, minced
  • 12 garlic cloves, minced
  • 12 tablespoon red curry paste
  • 6 tablespoon fish sauce
  • 6 tablespoon soy sauce (sub coco aminos for paleo)
  • 3 tablespoon palm sugar
  • 9 cup chicken stock
  • 12 boneless, skinless chicken thighs
  • 6 cans coconut milk
  • 3 lime
  • 24 ounce rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
  • Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Instructions:
  1. Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
  2. Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
  3. Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
  4. Enjoy!

Source: theendlessmeal.com
Classic Beef Stew Recipe

Classic Beef Stew Recipe


Classic Beef Stew Recipe
Classic Beef Stew Recipe
Author:
Prep Time:
Cook time:
Yield: Serves 6
Category: Beef
Keywords: Classic Beef Stew Recipe
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews



Ingredients:
  • 2 lb kroger beef chuck roast (910 g)
  • ½ teaspoon kosher salt, plus more for taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 cups yellow onion (300 g), diced
  • 2 cups celery (450 g)
  • 2 cups carrot (240 g), diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 2 cups beef stock (480 mL)
  • 28 oz diced tomatoes (425 g)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • egg noodle, cooked, for serving
Instructions:
  1. Cut the beef into cubes, then season generously with salt and pepper.
  2. Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
  3. Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
  4. Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
  5. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  6. Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
  7. Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
  8. Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
  9. Enjoy!

Source: tasty.co
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