Pumpkin chocolate cake

https://www.fromvalerieskitchen.com/pumpkin-chocolate-chip-cake/#wprm-recipe-container-81200

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 15 ounce can pumpkin puree (not pie filling)
• 1 ½ cup semisweet chocolate chips plus optional ¼ cup for top 

Instructions

• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish or 9” springform cake pan with nonstick cooking spray.
• In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
• In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
• Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.
• Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before inch with chocolate icing.

Buttercream frosting

 https://preppykitchen.com/vanilla-buttercream/#recipe

INGREDIENTS

• 1 tbsp vanilla 15mL
• 1 lb confectioner's sugar 454g
• 1 cup unsalted butter 225g, room temperature
• 3 tbsp heavy whipping cream 45mL
• 1/2 tsp salt


Instructions

• Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
• Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process. 
• Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.

Notes

• Sift your powdered sugar to avoid clogging piping tips.
• Scrape the bowl down; to help ensure even consistency throughout.
• You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
• If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
• If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).

Blueberry muffin in a mug

 https://thebigmansworld.com/healthy-1-minute-blueberry-muffin/#wprm-recipe-container-25200

Ingredients  

• ▢ 2 tablespoons all-purpose flour
• ▢ 1/8 teaspoon baking powder
• ▢ 1/2 tablespoon sugar optional
• ▢ 1/2 tablespoon coconut oil
• ▢ 1/2 tablespoon maple syrup
• ▢ 2 tablespoons milk
• ▢ 1-2 tablespoons blueberries

Instructions 

• In a small mixing bowl, add the flour, baking powder, and sugar, and mix well. 
• In a microwave-safe bowl or mug, add the coconut oil, maple syrup, and milk. Add the dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries. 
• Microwave for one minute. If the mug cake is still moist on top, microwave in 10-second increments until a toothpick comes out clean from the center.

Crockpot beef stew (Swiss steak)

Adapted from the Not your mothers slow cooker cookbook by Beth Hensperger 

Ingredients 

2-3 lb beef - top round, chuck roast, stew beef. If possible, slice into pieces about the size of a slice of Texas toast

1/2 c flour

1 tsp dried thyme

1/2 tsp paprika 

1/2 tsp salt

1/2 tsp pepper

Oil for searing

1 yellow onion, diced

2 big carrots, peeled and diced

2 ribs celery, diced

2-3 Tbsp Worcestershire sauce

8oz tomato sauce

2 Tbsp ketchup 

2 Tbsp bbq sauce

1 cup beef broth

Method

1. Add meat and flour and seasonings to a zip lock bag and massage in gently, then flatten and pound into both sides. Shake off excess before searing.

2. In a cast iron skillet, heat oil over medium heat and sear meat until browned, about 4-5 minutes per side. Cook in batches if needed. Transfer to slow cooker.

3. Add onion and additional oil to the cast iron pan, cooking until softened, scraping up any browned bits from the bottom of the pan. 

4. Add the cooked onions and all the other ingredients to the slow cooker. Cook on low for 7-9 hours.

Spaghetti and meatballs

 My kids didn't eat this, but it was really good. Well, the 9yo ate two meatballs, but nothing else. We will keep trying!!

I made all the meatballs but froze half after browning. Planning to bake them for 30 minutes some other time.

https://natashaskitchen.com/spaghetti-and-meatballs-recipe/

Ingredients for Meatballs (makes 22-23 meatballs):

• 3 slices white bread, (crusts removed), diced or torn to pieces
• 2/3 cup cold water
• 1 lb lean ground beef, (7%-15% fat)
• 1 lb Sweet Ground Italian sausage, casings removed
• 1/4 cup grated parmesan cheese, plus more to serve
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour, to dredge meatballs
• 3 Tbsp Light olive oil to saute, or use vegetable oil

Ingredients for Sauce:

• 1 medium yellow onion, (1 cup chopped)
• 4 cloves garlic, minced
• 56 oz crushed tomatoes, (from 2 – 28 oz cans)
• 2 bay leaves, optional
• Salt & pepper , to taste
• 2 Tbsp basil, finely minced, plus more to garnish

Other Ingredients:

• 1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

• Soak – Combine bread pieces with 2/3 cup water and set aside for 5 minutes, then mash with a fork.
• Mix – In a large mixing bowl or a stand mixer with paddle attachment, add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg, and mashed breadcrumbs. Mix until well combined.
• Brown the meatballs – Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Marinara Sauce:

• Saute onion – In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion, stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 minutes until fragrant.
• Stir in crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
• Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 minutes, turning the meatballs occasionally. Meatballs will be tender, and the sauce will be thickened. A few minutes before the sauce is done, stir in chopped fresh basil and season with salt and pepper to taste. While meatballs simmer, make the pasta.

How to Make Spaghetti and Meatballs: 

• Cook pasta according to package instructions in salted water until al dente (or to desired doneness), drain, and return to the empty pot.
• Toss together – Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil, and serve hot.

Notes

Timing: Cook the pasta as the sauce and meatballs are halfway through simmering. The pasta should be finished just in time.

Cukes and beans

 https://www.bakedbymelissa.com/blogs/recipes/cukes-and-beans?srsltid=AfmBOorY18UXJaW0GistjLZ4EGFSu3OzCiJ9c_IIlwDHI-mBZQ15Yx4E

It’s not amazing imho but it’s a decent side with lots of nutrients. Nice for a bit of variety and crunch, when I’m tired of having leafy salad on the side. I think I left the garlic out last time, not the biggest fan of raw garlic.

INGREDIENTS

•  

  1 cup green beans

•  2 

  mini cucumbers

FOR THE DRESSING

•  3 tablespoons olive oil
•  1 teaspoon salt
•  ¼ teaspoon black pepper
•  Juice of 1 lemon
•  1 garlic clove, grated
•  3 tablespoons nutritional yeast
•  Splash of white vinegar

DIRECTIONS

1. Bring a large pot of water to a boil and set up an ice bath.

2. Trim and cut the green beans into 1” pieces, then add the beans. Boil for 1 minute, then transfer to the ice bath to stop the cooking.
3. While the beans cool, chop the cucumbers and add them to a large bowl.
4. In a small bowl, whisk together the dressing ingredients.
5. Add the green beans to the bowl and pour in the dressing. Mix to get the veggies evenly coated with dressing.
6. Serve immediately.

Chicken Shwarma Salad

 

CHICKEN SHAWARMA CHICKEN SALAD

1. Start with the chicken. I used 1.5 lbs of chicken, use any cut you want. Drizzle with 1 tablespoon olive oil, then season with 1 tablespoon each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 teaspoons and a couple generous pinches of salt. Add 1 tbsp yogurt and the juice of a lemon. Mix well and let marinate ideally 2 hrs if possible. You can also use rotisserie chicken if you want.

2. Bake, air fry, or sear and finish in the oven at 400 degrees for 37 to 40 minutes or until cooked through. Let it rest before slicing or dicing.

3.While the chicken cooks, make the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup of dill pickles, finely chopped, a very large handful chopped parsley. You can add thinly sliced radishes or shredded cabbage if you want extra crunch.

4.You can use pickled turnips or red onion here. To make my express pickled onions I just finely diced a medium red onion and added it to a bowl with the juice of a lemon, a couple pinches salt and 1/2 tbsp sumac. Mix a couple times over 5 mins.

5. For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.

6.Pour the yogurt sauce over everything and toss well. Serve over pita, lavash, sourdough, or whatever you want. Finish with lemon wedges, crumbled feta, and extra herbs if you’re feeling fancy.

Send to someone you would crush this with, and let me know on SHREDHAPPENS if you try it!

 ENJOY.

https://www.instagram.com/p/DMvEtnpu6bX/

Thai basil spicy tofu

 

20 min thai basil tofu x

 

ingredients

1 block medium firm tofu

1 tbsp light soy sauce

corn starch/flour (based on what it’s called where you are)

 

- sauce

1 tbsp ginger paste

2 cloves garlic

2 tbsp light soy sauce

1/2 tbsp dark soy sauce

1 tbsp vegetarian oyster sauce

1 tbsp sugar (or sweetener of your choice)

1 tbsp chili crisp

1/3 cup water

1 birds eye red chilli (add according to spice tolerance)

 

8-10 thai basil leaves

 

tofu king series

 

marinate tofu crumbles in soy sauce then coat in corn starch

air fry at 400 for 15 minutes

 

make sauce and heat in pan 6m or until until thickened, add chilis and tofu and basil and fry together til coated

 

https://www.instagram.com/reel/DM8GAJ1p4Nu/