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Strawberry Dutch baby
Ingredients
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Makes about 3-4 servings
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3 eggs
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3/4 cup (95g) flour
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1/4 tsp (1g) salt
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1 tbsp (15g) sugar
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1 tsp (5g) vanilla extract
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3/4 cup (180ml) milk
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2 tbsp (28g) butter
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Fresh strawberries, cut into slices
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powdered sugar for serving
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maple syrup, optional
Directions
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Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
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In a bowl whisk eggs with sugar and salt. Add flour and stir until well combined. Add milk and vanilla extract.
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Add butter in the hot pan and return to oven for 1 minute, until butter is completely melted.
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Remove the pan from the oven and pour batter into the hot skillet.
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Return the pan to the oven and bake for 15-17 minutes. The dutch baby will puff up around the edges and will get a golden brown color. It will deflate slightly after removing from the oven.
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Top with strawberry slices and dust with powdered sugar.
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Cut into wedges and serve immediately.
Quinoa Salad
Ingredients
1 Cup Quinoa (cooked in vegetable broth)
½ Black beans canned, drained & rinsed
½ Cup Corn Canned
1 Medium Tomato
¼ Cup Shredded Coconut (optional)
Salt & Pepper to taste
Arugula
Mixed greens
Fresh Basil
Fresh Mint
Fresh Basil
Lime
1 tbsp Olive Oil
Directions
In a medium bowl add quinoa, black beans, corn, tomato and mix
Season with salt & pepper
Mix arugula, mix greens, basil, mint and parsley in a separate bowl add squeeze of lime, sea salt and olive oil
Place salad in serving bowl and top with quinoa mix, served with slice of lime.
Pasta with Tomato & Garlic Shrimp
INGREDIENTS:
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8 ounces fettuccine
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1 pound medium shrimp, peeled and deveined
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Kosher salt and freshly ground black pepper, to taste
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5 table olive oil, divided
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4 cloves garlic, minced
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1 medium-size tomato
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fresh basil & parsley
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1/2 teaspoon crushed red pepper flakes
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2 cups baby arugula
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1/4 cup freshly grated Parmesan
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2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Season shrimp with salt and pepper, to taste; set aside.
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Add 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic, tomato and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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Add remaining 3 tablespoons olive oil in the skillet. Stir in pasta, fresh basi, and Parmesan saute about 2 minutes. Stir in shrimp.
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Serve immediately, garnished with parsley, if desired.
Jackfruit Seed braised in white wine & garlic
Ingredients
2 cups jackfruit seeds boiled & peeled & chopped
2 clove garlic minced
3 tbsp. olive oil
¼ cup white wine
2 tbsp butter (optional)
parsley
lime or lemon
Directions
steamed rice or quinoa for serving
Boil 1-quart water, add a pic of salt
add raw jackfruit seeds and boil for 20 minutes.
Drain seeds add cold water to cool.
Use a small knife to remove the outer skin from the seed. Chop seeds in bite sizes.
Using a saucepan on medium flame add olive oil, minced garlic, saute.