Toppings could be apple or banana slices, cherry tomatoes cut into small pieces, or
small slices of cheese or hard - boiled egg.
Not exact matches
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes,
sliced (I used 5
small ones) sprinkle
of sea salt, pepper and dried thyme, or Provencal salt
1) 450g
of self - raising flour 2) 150g
of butter, cut into
small cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese in
slices, cut into
small squares 7) 200g
of ham in
slices, cut into
small squares 8) 300g
of cream
cheese 9) 1 cup
of chopped fresh chives
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into
small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out
small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream
cheese together until they have integrated homogeneously 11) On each scone half, spread some cream
cheese and chive mixture, then place a couple
of slices of ham and
cheese on top, then top with more cream
cheese mixture and finally sprinkle with fresh chives
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly
slice 1
small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces
of goat
cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly
sliced 1
small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat
cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut into
small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream
cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan
cheese for serving
Instead
of tempeh can we maybe do some indian cottage
cheese like a
slice of paneer or chikpea flour
small pancakes in the middle or halloumi as well?
The best way to serve sliders is to melt a
small rectangular
slice of cheese across the top
of the cooked patty and then set each slider within a slider bun.
cans pinto beans 2 tbsp olive oil 1
small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar
cheese 8oz.
Top with
small slice of Havarti
cheese.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack
cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American
cheese, cubed 1
small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
- about 2 - 3 cups mixed salad greens -1
small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber
slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4
of an avocado - about an ounce
of Parmesan
cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz
of Brussel sprouts,
sliced in half - 1
small onion, thinly
sliced - 5 oz
of candied pecans, - crumbled goat
cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts
of: dijon mustard, whole grain mustard, and honey.
Top toasted baguette
slices with a
slice of cheese, 2 nectarine
slices, and a
small spoonful
of lemon - basil sugar.
Chicken tortillas: Take two
small wholemeal flour tortillas, place one in a large frying pan and top it with
sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a
small handful
of shredded
cheese.
Top toasted baguette
slices with a
slice of cheese, a
small spoonful
of caramelized shallot, a few pieces
of bacon, and drizzle very lightly with honey.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat
cheese, for serving
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano
cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano
cheese / Burrata
cheese (optional, but I had some on hand).
cans
of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4
small to medium tortillas (flour tend to work best) 4 leaves
of lettuce 8
slices of cucumber 4
slices of a
cheese of your liking or preference (you can also use any shredded
cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage
cheese 1 cup grated Parmesan
cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats,
sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream
cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in
small saucepan over medium heat until sugar dissolves.
Second, the resulting bread has that chebe - like pulling quality (almost like string
cheese), and the remaining
small lumps
of starch turned into tiny translucent windows in the pale
slice... (Pale no doubt bc.
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue
cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan
cheese sauce (or
cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into
small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
To make this vegetarian taco salad recipe vegan, just omit the feta
cheese (you might want to throw in a handful
of small pickled jalapeño
slices to make up for feta's salty punch).
2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes,
sliced (I used 5
small ones) sprinkle
of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch
of rosemary, basil and sage mixed together in a
small bowl and then sprinkled over the tomatoes)
2 lb chicken, cooked and cubed 1 box (10oz) Rotini noodles 7 - 8
slices of Bacon cooked and chopped up 3 cloves
of garlic, minced 2 tbsp flour 1 cup
of Milk (I used 2 %) 3/4 cup
of Ranch Dressing (I used Kraft) 3 tbsp
of butter 2 cups
of Mexican
Cheese Blend 1
small can
of Green Chile (I used Hatch Green Chile)
Layer one
slice of cheese, one
slice of apple, and a
small grating
of nutmeg.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack
cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a
small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
Top with 1 - 2 tablespoons
of pizza sauce, another
small slice of mozzarella, and some parmesan
cheese.
Breakfast Scramble Recipe Serves: 5 Ingredients: 1/3 Cup Milk 2 Tablespoons Butter Handful
of Chopped Green Onions 1/2 Cup Cheddar
Cheese, Grated 5
Slices Bacon 6
Small»» [read more] «``
To the bowl
of potato, stir in the cream
cheese, onions, chives and
small slices of salmon then mix with a spoon until well combined.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar
cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2
small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
16 1 1/2 Inch Chunks
Of Watermelon, Seeds Removed 16
Small Ripe Cherry Tomatoes 16
Small Fresh Basil Leaves 16 1 Inch
Slices Of Low Fat Feta
Cheese
On a
small serving plate, layer the ingredients as follow: 1
slice of tomato, 1
slice of fresh mozzarella
cheese, 1 basil leaf, a sprinkle
of fleur de sel and freshly ground pepper.
Fill the jalapeño halves with this
cheese mixture, then wrap each pepper in a
slice (or half
slice, if using
smaller jalapeños)
of bacon.
Once the crepes are made, spread about 2 teaspoons goat
cheese, 1/2 a
sliced fig, a couple tablespoons
of caramelized onions and a
small pinch
of thyme in the center
of a crepe and fold in half.
You can add a
small amount
of jalapeno
slices, but I wouldn't add cheddar
cheese to the dough, as the fat in the
cheese might influence the dough's texture.
Shredded, crumbled or even a
small slice of your favorite
cheese would work.
1/2 batch
of Basic Spaetzle recipe (above) 1
small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly
sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler
cheese, grated Ground black pepper Kosher salt
Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate
of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin
slices For the herb paste Large bunch fresh parsley2 x
small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream
cheese filling 460g Philadelphia cream
cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate
of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin
slices For the herb paste Large bunch fresh parsley2 x
small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream
cheese filling 460g Philadelphia cream
cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
David Branston, Packing Manager, Long Clawson Dairy says: «While we consider our
cheese production process quite low risk in terms
of potential contamination, we use cutters with expensive blades to
slice the Stilton into
small portions.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly
sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan
cheese (for serving) salt and freshly ground black pepper
raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2
small yellow onions, thinly
sliced 2 cups
of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan
cheese, freshly grated (optional) 1/4 cup chives, minced
1 batch
of homemade cashew
cheese, recipe below (or vegan
cheese of choice) 1 batch
of homemade tomato sauce, recipe below (or a jar
of store bought) 2 cups cremini mushrooms,
sliced 1
small bunch
of spinach, washed, dried & roughly chopped
Ingredients 8 oz Fettuccine 3
slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4 cup red onion, finely chopped 1
small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4 cup grated parmesan
cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
The vegetables are
sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a
small amount
of flavorful
cheese.