Megfőzöm

Unlike most egg nest recipes with which you may be familiar, the ones with the egg filling the hole in a slice of bread, this recipe doesn't use bread, but has you separate the egg, whip up the egg white, form a nest with the whipped egg white, and bake it with the yolk in the middle. Oh yes, and some grated Gruyere cheese is folded into the whipped egg whites. More cheesy structure for the nest.

uborkás mogyorósaláta

http://www.101cookbooks.com/archives/cucumber-peanut-salad-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29&utm_content=Google+Reader

fűszeres-kókuszos spenót

http://www.101cookbooks.com/archives/spiced-coconut-spinach-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29&utm_content=Google+Reader

paleo aszpik

ez a konkret recept aszpikos tojasrol szol, engem igazabol csak az aszpik resze erdekel.

paleo yorkshire puding

Falafel

mézes-fokhagymás spárga

Stuffed Bell Peppers

Ingredients

* 4 large bell peppers

* 1 tablespoon olive oil

* 1/2 cup mushrooms (chopped)

* 1/2 cup onions (chopped)

* 1/2 cup celery (chopped)

* 1 garlic clove (chopped)

* 1 1/4 lb lean ground turkey meat or boca crumbs

* 1/4 cup egg beaters

* 1/4 teaspoon garlic powder

* 1 teaspoon italian seasoning

* 1 can italian style diced tomatoes

* Salt and pepper as desired

* Italian seasoning and parmesan for toppings

Directions

* Pre-heat oven to 350 degrees

* On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.

* Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.

* Add sauté veggie mixture to turkey mixture; mix well.

* Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.

* In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.

* Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.

* Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

Weekend Low Carb Gluten-Free Pizza Recipe

Ingredients:

Preheat oven to 350 degrees F. Combine almond flour, eggs, and olive oil in a bowl and press onto a greased pizza pan. Bake for 10 min.

Shelly's Chicken Marsala

Shelly's Chicken Marsala

1/2 Yellow Onion, diced
4-5 sliced Crimini Mushrooms
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Marjoram
3 tablespoons Flour (I use Multigrain Pancake Mix)
4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness
1 tablespoon Olive Oil
1/2 cup Chicken Broth
1 tablespoon Lemon Juice
1/4 cup Marsala
1 Green Onion, diced

Saute onion and mushroom till golden. Remove from pan set aside. Combine the salt, pepper, marjoram and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Add onion and mushroom back to pan. Add green onion. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken.

Shelly's Beef Fiesta Bites

Shelly's Beef Fiesta Bites

1/2 yellow Onion, diced
2 clove Garlic, diced
1 teaspoon Butter
1 teaspoon Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix, dry powder
5 Eggs
1 can/4 oz. Chopped Green Chiles, drained
1 jar/4 oz. Red Pimentos, drained
1 1/2 cups Shredded cheese, Mexican Blend
1 cup Crumbled Browned Ground Beef

Preheat oven to 350°F. Brown ground beef set aside. Saute onion in butter till golden. Add garlic and saute 1 minute more. Set aside to cool. Mix all ingredients together. Be sure meat & onions have cooled slightly before adding eggs. Spoon into lightly greased mini muffin tins. Bake for 30 minutes or until centers are firm. Makes 24.

Cookie Dough For Breakfast | Heather Eats Almond Butter

NUTTY LEMON BRUSSELS SPROUTS

Preheat oven to 400 and spread Brussels sprouts on a foil-lined baking sheet.

Sprinkle with walnuts, olive oil, and lemon zest; gently toss to combine evenly. Add a few cranks of fresh salt and pepper.

Remove from oven and garnish with additional lemon zest and parmesan, if desired.

Pastrami Pillows

http://smoothiegirleatstoo.blogspot.com/2011/05/egg-white-pillows-favorite-snack.html

Céklapüré

Thai sült csirkemell

Try this: Thai oven "fried" chicken:
1) Lightly beat 2 eggs
2) Add Thai spice mix (either red or yellow or green curry powder whatever u like) to the eggs and beat it some more
3) Dip chicken breasts or thighs in the spiced egg mixture
4) Roll the pieces on unsweetened shredded coconut flakes until they are fully coated
5) Dust the coconut coated pieces with more dry spice mix
6) Bake for until done in 350F oven
7) Bon appetite!
Oh and to make it even more Thai add crushed peanuts to coconut flakes mixture for the coating

Mi ez?

Minden blognál felmerül a kérdés, hogy miről fog szólni. Hát ez arról, hogy egy helyen tároljam az összes receptet, amit valahol találtam, és úgy döntöttem, kipróbálom.

Csak azokat a recepteket tárolom itt, amit még nem főztem meg. Ennek megfelelően amit megfőztem, törlöm. Hogy hol lehet kesőbb ezeket megtalálni? Egyrészt felveszem őket a betevőre, másrészt írok róla egy másik blogban, aminek megfőztem a címe.

Spárga

Találtunk olcsón szép spárgát és ez csak egyet jelenthet, míg tart - vagy míg meg nem unjuk - spárga recepteket fogunk próbálgatni. Össze is szedtem párat hirtelen a sült változatból, hogy megtalálhassam mi a legjobb:

Gluten-Free Lemon-Bar Pie Recipe

This gluten-free lemon-bar-pie recipe emerged when tinkering around with another recipe I really enjoy — the "Lemon Bars" recipe from our Gluten-Free Desserts Cookbook provided the sweet yet tangy lemon custard filling (the recipe is on page 152 in the printed version; on the Kindle version, just use the search feature to locate "lemon bars" quickly). The custard filling was combined with a simple to make pie crust yielding this "Lemon Bar Pie" (as I call it at home), or perhaps just "Tangy Lemon Custard Pie" for anyone not familiar with the reference to the gluten-free lemon bars this descended from.

When I get a craving for a truly lemony dessert, I want to feed that craving with enough lemon to do the trick: this calls for an abundance of tangy citrus goodness from fresh-squeezed lemon juice and the zest of those lemons. So often, lemon-flavored products just do not feature enough lemon to do the trick; that is certainly not the case with this recipe... we embrace lemons and their awesome flavor.

The Pie Crust
The gluten-free pie-crust recipe for this creation was something my wife just tossed together as an experiment quickly, and if the notes I jotted down accurately reflect everything that went into the final product, it was:

* ½ Stick Butter (i.e., 4 Tablespoons) - soft/partially-melted
* ¼ Cup Sugar
* ½ Cup Ground Flaxseed
* 1 Cup Almond Meal
* 1/3 Cup Unsweetened medium-shredded Coconut

This was mixed together in a bowl by hand until ingredients were equally dispersed for the most part. Then, this was pressed into a pie pan (or, technically in this case it was a Pyrex pie plate). The crust was baked for approximately 25 minutes at 325F before adding the custard filling and baking it another 25 minutes or so (until the lemon filling sets up).

The Lemon Custard Filling
The gluten-free lemon bars custard-filling recipe (from our cookbook) is rather simple and very much lemon-centric, using just the following ingredients: a few lemons (their juice and zest), a few eggs, some sugar, and a bit of cornstarch. There is no watering down that lemon power... lemons provide all the liquid here. That's it... a potent lemon filling for our pie. Exact custard recipe can be found in either of these:

The Result: Gluten-Free Lemon Lover's Dessert

I certainly enjoyed the outcome of this combination of wheat-free / gluten-free crust and filling. The coconut and almond in the crust provided wonderful synergistic flavors that blended beautifully with the tangy-sweet lemon custard. In addition, the ground flax, almond meal, and coconut provide a more hearty texture to the pie crust.

The pie version maintains its dedication to the all important lemon flavor while slightly de-emphasizing the lemon — as compared to the original lemon-bars which have a very neutral base/crust where the only added flavor is perhaps a bit of vanilla — this crust contributes more flavors of coconut, flax, and almond that combine with the lemon wonderfully.

If you are a lemon-lover like me, I am sure you will enjoy both the original gluten-free lemon-bars and this lemon-bar-pie variation! Yum!

Szüzérmék almával

Pork tenderloin is one of my favorite things to cook, especially for a midweek meal. It's no fuss, partners well with fruit (especially apples), onions, or mustard, loves spice rubs, and even the fanciest preparations cook up quickly. In fact, the only thing you really have to worry about with pork tenderloin is overcooking it. Because it's so lean, it can go from tender to dry if you aren't paying attention. This recipe was one of the first recipes I posted on the site so many years ago. We've since changed it up a bit, including making a pan gravy from the juices and stock to pour over the sliced tenderloin and apples. Enjoy!

Pork Tenderloin with Apples Recipe

Prep time: 10 minutes
Cook time: 20 minutes

Use a good cooking apple such as a Jonagold, Fuji, or Pink Lady (not Red Delicious). You can easily cut this recipe in half, for a quick meal for two people.

Ingredients

2 pork tenderloins
2 cloves garlic, peeled and cut into slivers
Salt and pepper
2 teaspoons ground cumin
2 Tbsp grapeseed oil or canola oil
1 cup of chicken or beef broth
1 cup dry white wine (can sub with apple brandy or apple cider)
2 medium sized apples, peeled, cored, and sliced

Method

1 Preheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).

3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F for 10 minutes.

4 After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.

Yield: Serves 4-6, depending on the size of the tenderloins.