Mantecadas

Mantecadas are a type of sweet muffin that can be found in a panadera, or Mexican-style bakery. The pan dulce recipe is light and just sweet enough to go with coffee or tea.

Ingredients :

• 2 cups (250g) unbleached all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt Diamond Crystal (or 1/2 teaspoon fine sea salt)

• 1 1/4 cups (250g) sugar

• 1 cup (236g) whole milk

• 1/2 cup (112 g) neutral oil (canola or avocado)

• 2 large eggs

• 1 tablespoon pure vanilla extract

STEPS :

     1. Prepare a muffin tin :

Line 12 regular muffin cups with paper liners. In a second tin, line 6 cups with paper liners. Place aside.

     2. Make the muffin batter :

In a large mixing basin, combine the flour, baking powder, baking soda, and salt. 

In a separate bowl, combine the sugar, milk, oil, eggs, and vanilla extract. Whisk together the wet and dry ingredients just until mixed and no traces of flour remain.

     3. Divide up the batter and preheat the oven :

Fill each lined muffin cup with about 3 tablespoons batter and set aside for 30 minutes, uncovered.

Preheat the oven to 425°F (220°C) while the batter rests. The combination of resting and high heat will contribute to the muffins' beautiful top.

     4. Bake :

Place the muffins in the oven for 7 minutes. Reduce the oven temperature to 400°F (200°C) and bake for 7 to 8 minutes more, or until they have swelled up, are slightly golden brown, and a toothpick inserted What goes into one comes out clean.

Allow the muffins to cool in the pans for 15 minutes before carefully removing them to a wire rack to cool completely.

Keep the muffins sealed or loosely wrapped in plastic wrap at room temperature. They can be stored for up to three days.

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 Easy No-Bake Cheesecake

Looking for a quick and easy dessert that will impress your dinner guests? This no-bake cheesecake is perfect. Garnish with strawberries, chocolate, or plain whipped cream.

Ingredients :

For the crust

• 8 ounces (225g) graham crackers (about 14 rectangular crackers)

• 6 tablespoons (85g) unsalted butter, melted

For the cheesecake filling

• 1 tablespoon unflavored powdered gelatin (1 1/2 packets)

• 1/4 cup cold water

• 16 ounces (455g) room temperature block cream cheese

• 1 1/2 cups (175g) powdered sugar

• 2 teaspoons vanilla extract

• 1 vanilla bean

• 2 cups cold heavy cream

For the strawberry sauce (optional)

• 1 pound (455g) hulled and sliced fresh or frozen strawberries

• 2/3 cups (135g) granulated white sugar

• 2 teaspoons cornstarch

• 2 teaspoons cold water

• 1 teaspoon balsamic vinegar, optional

Special Equipment

• 9-inch round springform pan

• Food processor

• Stand mixer

STEPS :

     1. Make the crust :

Spray some cooking spray in a 9-inch round springform pan.

Place the graham crackers in a food processor, broken into large pieces. Crush into crumbs. Drizzle in the melted butter and pulse until the crumbs form clumps.

Dump the buttered crumbs into the prepared pan and press with the bottom of a glass to form a thick crust.

     2. Dissolve the gelatin :

In a microwave-safe bowl or glass measuring cup, sprinkle the gelatin on top of the cold water. Stir to moisten; it should resemble applesauce. Allow for 5 minutes to soften. Microwave for 20 to 30 seconds, or until the gelatin is entirely dissolved and liquid. Place aside to cool.

     3. Prepare the cheesecake base :

Sift the powdered sugar over the cream cheese in the bowl of a stand mixer. With the paddle attachment, mix on low until the sugar begins to blend into the cream cheese, then increase to medium and mix until the sugar is completely mixed until the cream cheese seems creamy and fluffy, like icing.

Add the vanilla essence after scraping down the sides of the basin. Split the vanilla bean lengthwise and use a butter knife to scrape out the seeds. Reserve the vanilla pod for another use and add the seeds to the cheesecake batter. Mix for another 15 seconds, or until the vanilla extract and seeds are combined. Scrape the sides of the bowl and the beater clean.

     4. Add the cream using a whisk attachment :

Mix on low speed until the cream is integrated, then increase to medium speed. Clean the mixing bowl's bottom and sides using a scraper. Continue to mix at a high speed, gradually increasing the speed, until soft peaks emerge (peaks that progressively bend over at the tips).

     5. Reduce the speed to medium and slowly sprinkle in the gelatin :

If your gelatin has cooled too much and has begun to gel, reheat it in the microwave for 5 to 10 seconds until it is liquid again before adding it to the filling. After adding all of the gelatin, increase the mixer speed to high and beat until the mixture produces firm peaks (peaks that remain firmly erect at the tips).

     6. Spoon the filling into the pan on top of the crust :

Smooth the cheesecake's top. Refrigerate for at least 1 hour or overnight to firm up, covered with plastic wrap.

     7. Prepare the strawberry sauce (optional) :

Combine the strawberries and sugar in a big pot. Stir together the cornstarch and cold water in a small dish until it becomes a smooth, milky slurry, then pour over the strawberries. Cook, stirring regularly, for 5 to 7 minutes, or until the strawberries have softened and the sauce has thickened.

Remove from the heat and, if using, whisk in the balsamic vinegar. Before spooning it over the chilled cheesecake and chilling for an extra hour or overnight, let it warm up to room temperature first. (Alternatively, ladle the sauce over individual slices at the table.)

     8. When ready to serve :

Remove the outside ring of the cake by running an offset spatula or a thin butterknife along the edge. Transfer to a serving platter or cake stand while still on the pan base. Add any desired toppings on top. Cut into slices and serve.

No-bake cheesecake can be stored in the refrigerator, securely covered, for up to 4 days.

 Banana Nice Cream

With just a few ingredients, you can make a plant-based creamy treat in minutes. To produce smooth and frosty banana lovely cream with no additional sugar, all you need is a blender or food processor. Chocolate, peanut butter, strawberry, and other flavors are simple to make!

Ingredients :

• 4 large sliced and frozen bananas (about 4 cups pieces)

• 1/2 teaspoon vanilla extract

• 2 tbsp plain milk, either dairy or nondairy

Chocolate variation

• 4 tablespoons unsweetened cocoa powder

Peanut butter variation

• 1/4 cup peanut butter

• 2 tablespoons honey

Caramel pecan swirl variation

• 1/2 cup caramel sauce

• 4 tablespoons chopped toasted pecans

Strawberry variation

• 1 cup frozen strawberries

• 2 tablespoons honey

Chocolate chip variation

• 3 ounces dark chocolate, melted

STEPS :

Basic Nice Cream

     1. Freeze the bananas :

Peel and slice the bananas thinly (approximately 1/4 inch thick) and spread on a parchment-lined baking sheet 24 hours before serving. Freeze until completely solid. Transfer to a zip-top bag if not using that day.

     2. Make the nice cream :

• Blender technique

Fill the blender container halfway with milk and vanilla extract, then add the frozen banana slices. Remove the plug from the blender lid, secure it, and then insert the tamper (if using). Blend with the lid on, starting on low and gradually increasing to high. Scrape down and repeat until the puree is smooth.

• Method using a food processor

In a food processor bowl, combine the frozen sliced bananas and pulse until the banana is broken down into small parts. Scrape down the sides of the bowl, then add the vanilla and almond milk and process until smooth, stopping to scrape down to ensure all of the particles are included.

     3. Serve :

Transfer to serving dishes or a storage tub to freeze as soon as there are no lumps. If the puree is too soft, freeze for 30 minutes to 1 hour and stir. 

If you freeze the lovely cream until solid, let it sit at room temperature for 30 minutes to an hour before serving to soften.

• Nice Cream Variations :

Chocolate lovely cream: Process the cocoa, vanilla, and milk together.

• Peanut butter :

Combine the peanut butter and honey with the bananas and continue.

• Caramel Pecan :

Make basic lovely cream and transfer to bowls or a storage tub, then drizzle with caramel and sprinkle with nuts before gently swirling. Serve immediately or freeze.

• Strawberry :

Combine the strawberries and honey with the bananas and continue.

When the cream is creamy, add the melting chocolate and mix until combined. The chocolate will harden and harden into "chips." Serve immediately or freeze.

 Cantaloupe Smoothie

For a quick cool down, make a large glass of this delightful Cantaloupe Smoothie. Ripe melon slices provide a light and sweet base for the cool beverage.

Ingredients :

• 1/2 cup ice cubes

• 1 cup frozen cantaloupe, sliced into 1-inch cubes

• 1/2 cup sliced banana

• 1/4 cup plain and unsweetened Greek yogurt

• 1/2 cup pineapple juice

STEPS :

     1. Add ingredients to blender :

In a blender, combine ice, frozen cantaloupe, banana, yogurt, and pineapple juice.

     2. Blend the smoothie and serve :

Cover and process for 15 to 30 seconds on medium speed, applying the tamper as needed. Increase the blender speed to high for 15 to 30 seconds, or until the smoothie is thick and smooth. As needed, add more juice to reach the desired consistency. Serve right away.

 Crunchy Tuna Salad with Sesame-Ginger Dressing

Canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar, and sesame oil are the main ingredients in this refreshing and delectable tuna salad.

Ingredients :

• 10 to 12 ounces of canned, drained white albacore tuna

• 8 to 10 radishes, cut into wedges

• 1 large carrot, shredded

• 1 clove garlic, smashed and minced

• 1 teaspoon minced ginger

• 1/2 to 1 serrano chile, seeded and minced (taste for spice and adjust; chili pepper flakes can also be substituted)

• 2 tablespoons vegetable oil

• 1 teaspoon dark sesame oil

• 3 tablespoons seasoned rice vinegar (or 1 teaspoon sugar-sweetened plain rice vinegar)

• Salt and black pepper, to taste

• 2 tablespoons chopped cilantro

• 1 whole green onion, chopped

• 8 ounces soba noodles (dry) or fresh lettuce

STEPS :

     1. In a sizable bowl, combine the drained tuna with the radishes, shredded carrot, garlic, ginger, chili, vegetable oil, dark sesame oil, and rice vinegar. Toss gently to mix. Season with salt and pepper to taste. When ready to serve, keep chilled.

     2. When ready to serve, add the cilantro and green onion :

Serve with salad or over cold, cooked soba noodles.

 Soba Noodle Salad

Buckwheat soba noodles, mango, red bell pepper, garlic, basil, mint, peanuts, lime, and sesame oil are combined to make a delectable soba noodle salad.

Ingredients :

• 6 Tbsp seasoned rice vinegar

• 1 Tbsp sugar

• 1/4 teaspoon salt

• 1 large garlic clove, minced

• 1 1/2 Tbsp fresh lime juice

• Zest of one lime

• 1 1/2 teaspoons dark sesame oil

• 6 ounces soba noodles

• 1/2 large red bell pepper, chopped

• Peeled and cubed one tiny, ripe mango.

• 1/2 cup thinly sliced fresh basil

• 1/2 cup thinly sliced fresh mint

• 1/2 cup chopped toasted salted peanuts

STEPS :

     1. Make the dressing :

In a saucepan over medium heat, combine the rice vinegar, sugar, and salt for 1-2 minutes, or until the sugar and salt dissolve. Allow to cool after adding the garlic. Mix in the lime juice, lime zest, and sesame oil.

     2. Cook the noodles :

Cook the noodles in salted water until al dente, as directed on the packet. Drain and then thoroughly rinse with cool water. Toss the noodles with the dressing in a large mixing dish.

     3. Combine :

Combine the mango, bell pepper, basil, and mint in a mixing bowl. Toss and serve. Serve with a sprinkling of chopped peanuts on top.

 Easy Tomato Soup

This traditional tomato soup is thick and silky in texture. It's quick and easy to create with canned tomatoes, and it's ideal for all of your grilled cheese dipping requirements. Better than a can of Campbell's and almost as simple!

Ingredients :

• 5 tablespoons butter

• 1 large onion, yellow or white, diced

• 4 cloves garlic, minced

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 3 tablespoons all-purpose flour

• 1 (28-ounce) can crushed or diced tomatoes

• 1 (8-ounce) can tomato sauce

• 4 cups reduced sodium chicken stock (32 ounces)

• 1 tablespoon sugar

STEPS :

     1. Sauté the onions and garlic :

Add the butter to a Dutch oven that is preheated to medium. Add the onion, garlic, salt, and pepper as it begins to bubble. Stir for 7 minutes, or until both have softened and become fragrant.

     2. Make the roux :

Mix in the flour. Make a paste by stirring everything together. Continue to whisk until the flour turns a light brown color. 5–7 minutes, stir and scrape with a wooden spoon. The onion paste should be golden in color with a hint of brown caramelization.

     3. Add tomatoes and stock :

Combine the crushed tomatoes, tomato sauce, chicken stock, and sugar in a mixing bowl. To blend, stir everything together. Bring the saucepan to a boil over medium-high heat, then lower to medium and leave uncovered for about 20 minutes.

     4. Purée and serve :

Using an immersion blender, purée the soup. Alternatively, fill a tabletop blender halfway with hot soup. Remove the insert from the center of the lid. The hot steam can now escape. Place your palm over the hole and cover it with a folded kitchen towel. Blend. Repeat as needed until the soup is completely puréed.

Serve in bowls with freshly cracked pepper and slivered basil, and, of course, grilled cheese sandwiches.

 New York Sour Cocktail

This recipe for a New York sour uses a dash of red wine for a fruity flash of color and flavor, making it a picture-perfect cocktail that also tastes wonderful. It's a refreshing take on the classic whiskey sour.

Ingredients :

• 2 ounces rye whiskey

• 1 ounce freshly squeezed lemon juice

• 1/2 ounce simple syrup

• 1 egg white, optional

• 3/4 cup red wine (Malbec, Merlot, or Cabernet Sauvignon)

STEPS :

     1. Combine the ingredients :

Pour the rye whiskey, lemon juice, simple syrup, and egg white, if using, into a cocktail shaker half-filled with ice.

     2. Shake :

Shake vigorously for 20 seconds before straining into a rocks glass filled with new ice.

     3. Add the wine :

Place a spoon as close to the top of the drink as you can without touching the liquid. Pour the red wine slowly over the back of the spoon to form a layer on top. Serve.

 Lemon Pepper Chicken Breasts

These easy-to-make pan-fried chicken breasts coated in a lemon pepper sauce are perfect for a weeknight dinner. Serve with rice or mashed potatoes and this lemon pepper chicken breast dish.

Ingredients :

• 2 large boneless, skinless chicken breasts weighing between 1 1/2 and 1 3/4 pounds

• 1 1/2 tablespoons lemon pepper seasoning, divided

• Salt to taste plus 1/2 teaspoon of kosher salt

• 3/4 cup all-purpose flour

• 1 1/2 tablespoons vegetable oil

• 4 tablespoons unsalted butter, divided

• 2 cloves garlic, minced or grated

• 1/2 cup chicken stock

• freshly squeezed lemon juice (from two lemons), 1/3 cup

• 1/4 cup Italian parsley, chopped

• Lemon slices, for garnish (optional)

STEPS :

     1. Cut the chicken breast into cutlets : 

To keep an entire chicken breast from sliding around, press your palm firmly on the top. Cut the chicken breast into two thinner pieces (cutlets) with the broad edge of your knife horizontal to the cutting board.

     2. Season, then dredge the chicken breasts : 

Combine 4 teaspoons lemon pepper seasoning and salt in a small bowl. Combine the flour in a different shallow dish. 

Season the spice mixture on both sides of the chicken breasts. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour, and set aside on a wire rack or tray while the pan heats.

     3. Pan-fry the chicken :

In a big skillet over medium heat, melt the butter and add the oil. When the butter has melted, stir the pan to mix the two fats. Lay your chicken cutlets in a single layer in the skillet once the oil begins to shimmer. Fry in batches as necessary.

Fry the chicken without moving it for 3 minutes. Flip the chicken with tongs and heat for another 2 1/2 to 3 minutes, or until cooked through. 

Transfer the chicken from the skillet to a dish using tongs.

     4. Make the lemon pepper sauce :  

Remove the blackened fat from the skillet and set aside. Return the skillet to the heat and stir in the remaining butter. 

Using a medium heat, melt the butter in the pan. When the butter has melted, include the garlic. Sauté the garlic in the butter for 30 to 45 seconds, or until fragrant.

Deglaze the pan with the chicken stock and lemon juice, scraping up any browned bits from the bottom. Allow the liquid in the skillet to come to a boil and continue to boil for 1 minute, or until very slightly thickened. Add the remaining 1/2 teaspoon of salt, pepper, and lemon pepper to the sauce to taste.

     5. Coat the chicken : 

Return the chicken breasts to the pan once the sauce has somewhat reduced. Turn them over to coat both sides with the sauce and remove from the heat. Allow the leftover heat from the pan to reheat the chicken before sprinkling with parsley. 

Serve garnished with lemon slices.

 Rotisserie Chicken Alfredo

On a weekday, homemade Alfredo? Yes! In 25 minutes, you can have this kid-friendly chicken Alfredo on the table. It's more easier using rotisserie chicken, but you could also use leftover chicken.

Ingredients :

For the chicken Alfredo

• 1/4 cup unsalted butter

• 2 cups heavy cream

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground nutmeg

• 12 ounces fettuccine

• 2 cups cooked or shredded rotisserie chicken

• 1 cup grated Parmesan cheese

• 1 cup reserved pasta water

• Fresh chopped parsley, for garnish

For the arugula salad

• 4 cups baby arugula

• 1 cup grape tomatoes, halved

• 1/2 cup pistachios

• Extra virgin olive oil, for drizzling

• Fresh lemon juice, for drizzling

• Coarse salt, optional

• Thin strips Parmesan cheese

STEPS :

     1. Boil the water :

Bring a big saucepan of water to a boil on the stove. Season generously.

     2. Start the sauce :

In a small or medium-sized sauce pan, combine the butter, cream, salt, black pepper, and nutmeg. Melt the butter and bring the mixture to a gentle simmer over medium-low heat. Then reduce the heat to low and continue to cook, stirring frequently to prevent scorching, until the sauce thickens slightly and coats the back of a spoon easily.

     3. Cook the pasta :

According to the instructions on the package, add the pasta to the boiling water and cook until al dente. To avoid overcooking, I always test it a minute or two before the packet indicates it will be done. When the pasta is done, reserve 1 cup of the cooking water before draining it.

     4. Finish the Alfredo :

Add the Alfredo sauce and shredded chicken to the cooked pasta in the pot. Cook over low heat, stirring regularly to incorporate the ingredients. Continue to whisk in the cheese (I prefer to use tongs for this).

As you toss the sauce into the pasta, it will thicken. If the sauce appears too thick or gloopy, add 1/4 cup leftover pasta water to smooth it out somewhat. You may not require any pasta water, or you may require a substantial amount.

     5. Make the arugula salad :

This salad is great for serving alongside Alfredo. It's peppery and crisp, and it cuts through the Alfredo's creaminess. Toss the arugula, tomatoes, and pistachios together. Drizzle with good extra virgin olive oil, spritz with fresh lemon, and sprinkle with coarse salt. Garnish with shaved parmesan.

LEFTOVERS! Leftover chicken Alfredo can be stored in the refrigerator for 3 to 4 days. Gently reheat the Alfredo in a saucepan over low heat with a splash of water. Microwave is not recommended.

 Thai Iced Tea (Cha Yen)

Making homemade Thai iced tea is surprisingly easy. This delectable beverage only requires ice, rich condensed milk, and fragrant Thai spices. No synthetic coloring!

Ingredients :

To brew the tea

• 4 tablespoons ceylon loose leaf tea

• 1 (3-inch) cinnamon stick

• 1/8 teaspoon ground cardamom

• 1 whole star anise pod

• 1 teaspoon vanilla paste or 1 vanilla bean, halved and scraped 

• 1/2 teaspoon ground turmeric

• 1 tablespoon sugar

For serving

• 1/2 cup sweetened condensed milk

• 3 tablespoons whole milk

STEPS :

     1. Brew the tea :

Add the tea leaves, cinnamon stick, cardamom, vanilla bean and scraped out seeds, turmeric, and sugar to a medium saucepan along with 4 cups of water. 

Place the pan on the stove, whisk to incorporate, and reduce the heat to medium-high. To see when the tea boils, use a glass lid or carefully peer under the lid. Turn off the heat when you observe fast bubbles on the rims of the tea. Allow the tea to steep for 3 minutes with the cover on. If you want a stronger tea, steep it for 5 minutes.

     2. Strain and cool the tea : 

Turn off the heat in the pot. Strain the tea into a heat-proof pitcher or quart mason jar using a fine mesh strainer lined with cheesecloth or a coffee filter. Check to see whether there are any little fragments of spice in the strained tea. Allow the tea to come to room temperature before storing it in the refrigerator.

     3. Make the milk mix : 

Combine the condensed milk and milk in a small mixing bowl.

     4. Pour over ice, add the milk mix, and serve : 

When the tea has cooled, fill a glass halfway with ice. Pour the ice-cold tea over it. Then, to taste, top the tea with the milk mixture.

     5. Store : 

When storing your brewed Thai tea, don't add the milk combination until you're ready to serve. Thai tea (no milk) can be stored in a pitcher or big container with a tight-fitting lid for up to 7 days. Refrigerate the milk mixture in a separate container. Combine ice, Thai tea, condensed milk, and milk floating on top when ready to drink.

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 Green Goddess Pasta Salad

The TikTok-famous green goddess salad inspired this vivid and delicious pasta dish. I'm bringing it to every picnic and BBQ from now on.

Ingredients :

For the dressing

• 2 lemons

• 1/2 cup olive oil

• 1 1/4 cups basil leaves, tightly packed

• 1 cup baby spinach leaves, tightly packed

• 2 cloves garlic

• 1/4 cup raw cashews

• 1/3 cup nutritional yeast or Parmesan cheese, grated

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

For the pasta

• 1 tablespoon salt

• 1 pound dry medium pasta shells

• 1 1/2 cups frozen peas

• 12 slender green asparagus spears, rough stems removed and sliced into 1/2-inch portions 

• 1 fennel bulb, peeled and thinly sliced

• 6 ounces drained, jarred pitted green olives

• 3 tablespoons finely chopped chives

• 3 scallions, thinly sliced

STEPS :

     1. Get the water boiling :

Bring a big saucepan of water (approximately 3 quarts) to a boil over high heat with 1 tablespoon salt.

     2. Meanwhile, make the dressing :

Set the lemons aside after zesting them. It will be added to the pasta salad later. Juice the lemons—about 3 tablespoons lemon juice is required.

Add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper to a blender and blend until smooth.

     3. Cook the pasta and vegetables :

When the water is boiling, add the pasta. Add the frozen peas and asparagus to the saucepan about 2 minutes before the pasta is done (follow the cook time recommended on the package). Cook for another 2 minutes, then drain into a colander set in the sink.

To prevent the pasta, peas, and asparagus from cooking more in the residual heat, rinse with cold tap water. Allow the colander to drain completely in the sink.

     4. Toss the pasta salad :

In a large mixing bowl, combine the cold pasta, peas, and asparagus, as well as the fennel, olives, chives, scallions, and lemon zest. Pour the dressing over the salad, then toss to coat everything. Add additional salt and black pepper to taste.

     5. Serve :

Refrigerate the pasta salad for up to a day before serving, or serve it at room temperature.

For up to three days, store leftovers in the fridge in an airtight container.  

 Coffee Smoothie

We'd like to introduce you to your new favorite breakfast delight! Frozen bananas, almond butter, cocoa powder, and chia seeds combine to make a creamy mocha coffee smoothie.

Ingredients :

• 1 tablespoon chia seeds

• 1/2 cup milk

• 2/3 cup cold brew or strong cold coffee

• 1 frozen ripe banana, cut into bits

• 1 tablespoon almond butter

• 1 teaspoon vanilla extract

• 1 large pitted Medjool date

• 1 teaspoon cocoa powder

• 2 ice cubes

STEPS :

     1. Hydrate the chia seeds :

In the blender carafe, combine the chia seeds and milk. Allow it to remain for 10 minutes to allow the seeds to absorb part of the milk and soften, resulting in a creamier blended drink.

     2. Add the other ingredients :

Coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice are combined in a blender.

     3. Blend ingredients and serve :

Begin blending on low and gradually raise the speed until everything is combined into a creamy, smooth consistency. Scrape down the sides and restart the blender as needed.

Pour into a large glass and serve immediately.

 Vegetarian Spinach and Mushroom Lasagna

The meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses are used in this vegetarian lasagna recipe. It serves a large number of people and will please both vegetarians and meat eaters!

Ingredients :

For the sauce

• 1 1/2 pounds cremini mushrooms, roughly chopped

• 1/2 pound shiitake mushrooms, roughly chopped

• 1/4 teaspoon kosher salt

• 1 generous cup chopped onions

• Extra virgin olive oil, plus additional for frying the noodles, 1/4 cup

• 4 cloves garlic, chopped (about 4 teaspoons)

• 1 (6-ounce) can tomato paste

• 2 cups prepared tomato sauce, divided

• 1 (28-ounce) can crushed tomatoes

• 1 cup water

• 1 tablespoon dried thyme

• 1/2 teaspoon red pepper flakes

• 1 tablespoon sugar

For the lasagna

• 2 (10-ounce) boxes of frozen chopped spinach that have been thawed and wrung dry with a clean towel

• 1-pound bag of lasagna noodles (16 to 20 noodles)

• 1 (15 or 16-ounce) container ricotta cheese

• 1/4 cup chopped fresh basil

• A quarter pound of shredded Parmesan or Pecorino cheese (about 1 cup)

• Shredded mozzarella cheese, 1 pound (about 4 cups)

STEPS :

     1. Sauté the mushrooms :

In a large (6 to 8 quart) sauté pan, saute the mushrooms over high or medium-high heat. Mix them with a wooden spoon or shake the pan occasionally. They might squeak, which you can hear.

Season the mushrooms with salt. The mushrooms will begin to sizzle and then release water. (Notice that no fat is being added to the pan at this time; this method of cooking mushrooms in their own moisture is known as "dry sautéing.")

Stir in the chopped onions after the mushrooms begin to leak water into the pan. Simmer for another 5 minutes, or until the mushrooms are no longer releasing moisture and the mushroom water has evaporated.

     2. Make the sauce :

Stir in the olive oil to coat the mushrooms. For approximately a minute, sauté the mushrooms and onions. After one more minute, add the garlic.

After adding the tomato paste, cook for an additional minute. The remaining cup of tomato sauce should be poured to the saucepan with the mushrooms, with 1 cup being set aside for the bottom of the casserole dish. Add one cup of water and the large can of crushed tomatoes.

Combine the thyme, sugar, and red pepper flakes in a mixing bowl. (If using dried basil rather than fresh, add it now.) Bring to a boil, then reduce to a low heat and continue to cook for 20 minutes.

     3. Prepare the pan and preheat the oven :

Preheat the oven to 350 degrees Fahrenheit.

Cover the bottom of a large (ideally 10- x 15-inch) casserole dish with the remaining tomato sauce. (If you have a smaller casserole dish, you may need to add another layer as you go through this stage.)

     4. Boil and drain the lasagna noodles :

While the sauce is simmering, season the boiling pasta water and add the dry lasagna noodles. (The water should be vigorously boiling.) Gently stir the noodles to prevent them from sticking together. Set the timer for 8 minutes, or as long the noodles' box specifies. Cook over high heat, uncovered.

When the noodles are done (al dente, cooked through but still firm to the biting), drain them in a strainer and rinse with cold water to cool them. As you rinse them, use your fingers to carefully separate them so they don't stick together.

Spread a tablespoon of olive oil on a couple of big cookie sheets or baking sheets.

Spread the lasagna noodles out on the sheets, lightly covering them with a dab of the olive oil. When you complete the sauce and create the layered dish, this will help keep them from sticking together.

     5. Assemble the lasagna :

Turn off the cooktop heat for the sauce.

Over the tomato sauce, place a layer of lasagna noodles, slightly overlapping. (For our 10x15-inch plate, we ended up with three layers of six noodles apiece, plus two additional noodles to nibble on.)

Spread half of the ricotta cheese over the noodles, followed by half of the defrosted, drained, and squeezed spinach.

Sprinkle half of the mozzarella cheese and a quarter of the pecorino cheese over the spinach.

Next spoon about a third of the mushroom sauce over the mozzarella. Half of the fresh basil should be sprinkled over the sauce.

     6. Repeat the layers :

Layering should be done again. Put another layer of noodles on top of the sauce. Cover the noodles with the remaining ricotta, spinach, and mozzarella. Together with the mozzarella, add another quarter of the pecorino. Sprinkle with the remaining fresh basil and another 1/3 of the mushroom sauce.

Place the last layer of lasagna noodles on top of the sauce. The leftover sauce and parmesan or pecorino cheese should be spread over the lasagna noodles.

     7. Cover with foil and bake :

Remove an aluminum foil piece large enough to cover the casserole dish. Apply a thin layer of olive oil on the inside of the piece of foil (the side that will have contact with the lasagna). Crimp the edges of the foil and place it over the casserole dish.

Bake at 350°F for 25 minutes, then remove the foil and continue baking for another 25 minutes.

After the lasagna is done, remove it from the oven and let it aside for 10 minutes before cutting and serving. The lasagna will keep in the fridge for a week after it is made.

 Carrot Cake Smoothie

Vegetables are packed into this carrot cake smoothie, making it a quick breakfast or snack at any time of day. It's creamy, somewhat sweet, spiced, and reminiscent of carrot cake.

Ingredients :

• 2/3 cup (2 ounces) grated frozen carrots

• 2/3 cup banana slices, frozen

• 3 tablespoons (or 2 large) of coarsely chopped, pitted dates

• 2 tablespoons sweet potato purée, frozen

• 2 tablespoons walnuts, chopped

• Dash ground cinnamon

• 1 1/2 cups vanilla oat milk

• 1 teaspoon maple syrup, optional

STEPS :

     1. Add ingredients into blender :

The carrots, banana slices, dates, sweet potato purée, walnuts, cinnamon, vanilla oat milk, and maple syrup, if used, should all be combined in a blender.

     2. Blend smoothie and serve :

Mix the ingredients for 30 seconds to 1 minute on high, or until smooth, thick, and creamy. If necessary, add 1 tablespoon of vanilla oat milk at a time to achieve the appropriate consistency. Serve.

 Persimmon Cookies

Spice and orange zest kiss persimmon cookies. Add nuts and dried fruit on top, and you almost have miniature fruitcakes. This persimmon cookie recipe is delectable with a persimmon and orange frosting.

Ingredients :

For the cookies

• 1 cup very ripe persimmon pulp

• 1/2 teaspoon baking soda

• 1/2 cup granulated sugar

• 1/2 cup brown sugar (dark or light)

• 1 unsalted butter stick (117 g), room temperature

• 1 teaspoon vanilla extract

• 1 egg

• 1 teaspoon grated orange zest

• 2 cups (270g) all-purpose flour

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/4 teaspoon ground cloves

• 1 cup chopped walnuts

• 1 cup of dates, raisins, or cranberries that have been chopped

For the glaze

• 2 cups powdered sugar

• 2 tablespoons orange juice

• 1 tablespoon persimmon puree

• 1 teaspoon finely grated orange zest

STEPS :

     1. Puree the persimmon pulp and add the baking soda :

Purée the ripe persimmon pulp in a blender, food processor, or small chopper until smooth. Mix in 1/2 teaspoon baking soda thoroughly.

     2. Beat the wet ingredients :

In a large mixing basin, combine the butter and sugars. Incorporate the egg and vanilla extract. Incorporate the persimmon purée and orange zest.

     3. Combine the dry ingredients :

In a separate basin, combine the flour, baking powder, cinnamon, powdered cloves, and salt.

     4. Mix and chill the dough :

At each addition, add a third of the dry ingredients and stir just long enough to incorporate the flour. Add nuts and dried fruit and mix well.

1 hour in the refrigerator.

     5. Bake :

Preheat the oven to 350 degrees Fahrenheit. Put cookie dough rounds (approximately 1 1/2 inches across for 2 dozen big cookies) onto nonstick cookie sheets, leaving at least 1 inch between cookies.

15-18 minutes, or until cookies are browned around the edges and spring back when lightly tapped in the center. Let to cool on wire racks before icing.

     6. Make the glaze :

While the cookies cool, sift the confectioner's sugar and mix it with 2 tablespoons of orange juice until smooth. Mix in 1 tablespoon persimmon puree and 1 teaspoon orange zest until smooth. If the glaze becomes too thick to spoon, add a bit more orange juice.

Dribble glaze mixture over cookies with a spoon. Let to cool before serving.

 Plum Cobbler

This classic plum cobbler with a biscuity topping is simple to make and tastes best with Santa Rosa plums, but other types will work as well. It's light, tangy, and absolutely delectable.

Ingredients :

• Sugar 3/4 cup plus 2 tablespoons (170g plus 30g); 1/2 cup for a tarter cobbler.

• 4 cups fresh Santa Rosa plums, 10 to 18 plums, depending on size, seeded, and sliced

• 2 tablespoons instant tapioca (or cornstarch)

• 1 teaspoon grated orange zest

• 1/4 teaspoon ground cinnamon

• 1 cup (110g) all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup (50g) butter

• 1/4 cup (60ml) milk

• 1 egg, lightly beaten

STEPS :

     1. Preheat the oven :

Preheat the oven to 350°F/175°C.

     2. Combine the plums with sugar, tapioca, orange zest, and cinnamon :

Combine 3/4 cup white sugar, plums, quick tapioca, orange zest, and cinnamon in a large mixing basin. Fill a 2-quart casserole with the fruit mixture.

     3. Mix the topping ingredients :

Combine the remaining 2 tablespoons of sugar, flour, baking powder, and salt in a medium mixing basin. Using a fork, pastry blender, or your (clean) hands, cut in the butter until the mixture resembles coarse crumbs. Incorporate the milk and egg until just moistened (do not overmix).

     4. Top the fruit mixture with the topping :

Several spoonfuls of the batter should be dropped onto the fruit mixture. Bake for 35 minutes, or until the cobbler topping is golden and the filling is bubbling.

     5. Serve :

Garnish with whipped cream (optional).

 Stuffed Shells

Prepare to be wowed by this luscious casserole of large pasta shells loaded with ricotta, Parmesan, and mozzarella cheese. This is the filled shells dish you'll want to make again and again.

Ingredients :

For the sauce

• 2 tablespoons olive oil

• 3 garlic cloves, thinly sliced

• 1 can whole, peeled tomatoes (28 oz.) smashed in a bowl

• 1/2 teaspoon salt

• 1-2 pinches sugar (optional)

For the filling and assembly

• 2 cups (16 ounces) fresh ricotta (whole or skim milk)

• 2 cups (8 ounces) grated mozzarella, divided

• 1 cup (4 ounces) of Parmesan cheese, split

• 1 large egg

• 1 lemon, finely grated zest (about 1 tablespoon)

• 1/4 cup chopped parsley

• 1/4 teaspoon salt, plus additional salt for the pasta water

• 1/8 teaspoon freshly ground black pepper

• 8 ounces jumbo shells

• 2 tablespoons chopped parsley or 2 tablespoons torn basil leaves (for garnish)

STEPS :

     1. Starting with a cold pan, cook the garlic in olive oil :

Combine the oil and garlic in a big, deep skillet or pot. Warm the pan over medium heat until the garlic sizzles. Cook for 15 to 20 seconds, or until the garlic turns a light golden brown, after it sizzles. If the garlic browns too much, the sauce will taste scorched.

     2. Simmer the sauce :

To the pan, add the tomatoes and salt. Over medium heat, bring to a mild boil, then lower to a simmer. Cook, uncovered, for another 10-15 minutes, or until the sauce has thickened to your preference.

If the canned tomatoes are watery, it may take a few minutes longer. Taste and adjust the seasoning as needed. If the sauce appears to be too acidic, add a pinch of sugar. Put aside the sauce.

     3. Preheat the oven :

Preheat the oven 375°F and bring a large pot of salted water to a boil for the pasta.

Have a 9 x 13-inch or comparable baking dish on hand.

     4. Make the filling :

In a medium mixing bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, egg, lemon zest, parsley, salt, and pepper.

     5. Cook the pasta :

Cook the shells in boiling water for 2 minutes less than the package directions.

Drain the shells in a sieve and set aside 1/2 cup pasta cooking water. Rinse well with cool running water.

     6. Thin the tomato sauce, if needed :

If the tomato sauce is too thick, add 1/4 to 1/2 cup pasta cooking water. When spooned into the baking dish, it should not be runny but should spread readily. In the oven, it will decrease and thicken slightly.

     7. Fill and assemble the shells :

Cover the bottom of the baking dish with about 3/4 cup sauce.

Cover each shell halfway with the ricotta mixture (approximately 1-2 teaspoons). Fill them in the baking dish as you go, until all of the filling is gone. Sprinkle with the remaining mozzarella and Parmesan and top with the remaining sauce.

     8. Bake the shells :

Bake for 25-30 minutes, with the baking dish loosely covered with foil. Return the baking dish to the oven and bake for another 15 minutes, or until the cheese melts and the sauce bubbles. Let to rest for 5 minutes before serving, then sprinkle with basil or parsley.

     9. Storage and reheating :

Let the dish to cool to room temperature. Refrigerate for up to 3 days, covered with foil. Reheat in a 350°F oven for 15 to 20 minutes, or until well heated.

 Brown Butter Cacio e Pepe

This quick and easy brown butter cacio e pepe may be produced in about 20 minutes.

Ingredients :

• 8 cups water

• 1 1/2 teaspoons sea salt

• 1 pound dry bucatini

• 8 tablespoons (1 stick) unsalted butter

• 1 tbsp freshly cracked black pepper, plus extra for serving

• 4 ounces Pecorino Romano cheese, finely grated (about 2 cups)

STEPS :

     1. Cook the pasta :

Bring 8 cups water and the salt to a boil in a big pot. This may appear to be insufficient water, but it is! After you cook the pasta, the starch in the water concentrates, which you will utilize to thicken the sauce.

As directed on the packaging, cook the pasta until it is al dente. Save 2 cups of pasta boiling water with a measuring cup or ladle. In the sink, use a strainer to drain the spaghetti after that.

     2. Brown the butter :

Melt the butter in a large high-sided skillet over medium heat while the pasta cooks. The butter will bubble up on top. Using a rubber spatula, continuously stir it. Brown pieces will form on the bottom of the skillet in 2 to 4 minutes (depending on how hot your skillet is) and the butter will smell nutty. Turn the heat down low.

     3. Make the sauce :

To improve the flavor of the brown butter, immediately whisk in the black pepper and heat for 30 seconds. Cook for 1 minute after carefully whisking in 1 cup of the reserved pasta water. 1/4 cup at a time, add the grated Pecorino Romano, stirring frequently, until the cheese is melted and the sauce is smooth and creamy.

     4. Toss and serve :

Toss the cooked spaghetti into the skillet to incorporate. If the sauce appears dry, add more pasta water, 1/4 cup at a time, until it coats the pasta evenly and looks creamy. If desired, top with additional ground black pepper.

Place leftovers in an airtight storage jar and refrigerate for 3 to 5 days.

Use the oven or the cooktop to reheat leftovers. Add a little water to help the sauce become more fluid.

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