Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls

That being said, I know breakfast can be a challenge, especially in this Back to School period many of us find ourselves in. Even without school age kiddos (or any kiddos at all), actually cooking anything on a weekday morning can feel unrealistic. So these could definitely be reserved for a weekend affair or if you’re organized, make the pickled onions and cook down the beans ahead of time and really, you’re just frying an egg and heating up your hash browns at that point. I can handle that, even far away from my own kitchen. Have fun with these; adapt as you will to make them work for your people. Because bowls for breakfast, I tell you: Happy Food.

Key Takeaways:

  • This article is an advertisement for Dr Praeger’s healthy food products.
  • The author is vegan and finds Dr. Praegers products to be very convenient and she feels the products are of high quality
  • The article features a recipe for sweet potato hash browns served with a black bean dip

These Southwestern sweet potato hash brown & black bean breakfast bowls are the best of both worlds: they’ve got some lovely, low-stress homemade touches, but the rest of the recipe is essentially ready to eat, thanks to Dr. Praeger’s vegan sweet potato hashbrowns.

Read more: http://www.thefullhelping.com/southwestern-sweet-potato-hash-brown-black-bean-breakfast-bowls/

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Sausage, Bell Pepper & Mushroom Pizza

Everyone loves pizza, but it doesn’t always love them back. This awesome pizza recipe is one that everyone in the family can love and enjoy. It is a sausage, bell pepper, and mushroom pizza that tastes amazing, requires only a few minutes of prep time and cook time, and is a taste that everyone in the family will enjoy eating. It’s a great meal for any Friday night or night when there’s not a lot of time to cook.

Key Takeaways:

  • Sausage, Bell Pepper & Mushroom Pizza is a great, delicious recipe to make for a large family or to enjoy leftovers.
  • Using a grain-free almond flour and cauliflower dough mix for the crust provides some extra nutrition without sacrificing any flavor.
  • With a bit of preparation and a few steps with the oven, this pizza can be an easy, quick meal.

I could spend all day long trying to come up with creative toppings, but sometimes it’s hard to beat a classic combo like sausage, bell pepper, and mushroom pizza.

Read more: https://www.100daysofrealfood.com/sausage-bell-pepper-mushroom-pizza/

The post Sausage, Bell Pepper & Mushroom Pizza appeared first on Orlando Catering Authority – The Catering Experts in Orlando!.

Recipe: Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing

Shaved Brussels Sprouts Salad is a great benefit for health as well as a tasty side for any holiday. First you must thinly slice the brussels sprouts, apples, and hazelnuts. Then you must cook (or toast) the hazelnuts. Put them in the oven until they turn golden and their brown begins to peel off. Then add melted butter on it and you can choose whether to strain the butter or not. The add flavors such as oils to top it off. Eat after a couple of hours of making for the best flavor.

Key Takeaways:

  • Besides toasting the hazelnuts and browning the butter, the salad recipe will take a couple of hours before it can be eaten.
  • The hazelnuts should be rubbed in a clean towel. They will give up most of their skin with this peeling technique.
  • For a better salad texture, use a mandoline to thinly slice Brussel sprouts.

The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts.

Read more: http://www.thekitchn.com/recipe-shaved-brussels-sprouts-salad-with-apples-hazelnuts-and-brown-butter-vinaigrette-180521

Nine Great Lentil Soups to Choose From

Cook up a cup of red or green lentils until they are tender. Throw them into the food processor with tahini, chopped garlic cloves, lemon juice and olive oil and puree until smooth. Add some herbs and spices such as cumin, paprika, salt, cilantro or parsley. Add onion and garlic, and saut until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saut for 2 minutes longer. Add broth, 2 cups water, lentils, and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low.

Key Takeaways:

  • There are nine great lentil soups to choose from if you like lentil soups.
  • Coconut Yellow Split Pea soup freezes well as a recipe and makes for a great leftover lunch.
  • Persian New Year Noodle Soup adds the flavors of turmeric, chiles and black pepper to egg noodles for a great lentil dish.

Brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned

Read more: https://www.101cookbooks.com/archives/nine-great-lentil-soups-to-choose-from-recipe.html

Wet/Gummy Cake-Like Texture

The recipe technically calls to bake the bread in a preheated dutch oven (I use a casserole dish because I don’t own a dutch oven), but the dough is so sticky that if I preheat the dish and transfer the dough to it once it’s preheated, I find that the dough deflates and I get a flat loaf. I tried baking the bread for a bit longer, but the outside burned and got stuck to the sides of the casserole dish. This time, I let the dough rise in the dish, and I made sure that the outer layer of the dough stayed moist while it was proofing/rising for the second time. I also tried to cut slits in the bread to help it rise, but the dough was too wet and sticky and it didn’t work very well. I also brushed the lid with water and the top of the loaf with water and oil right before putting it into the oven. I baked the bread for 5 minutes longer with the lid on, and once I took the lid off, I cooked it until the crust looked like it would burn if I left it in a minute longer. When I cut into the loaf, however, the texture is still gummy.

Key Takeaways:

  • Baking a cake in a Dutch oven at 230 degrees with the lid open and then closed in between times removing the steam lid may prevent gummy cake.
  • In baking, an internal temperature check should always be performed when checking for doneness.
  • When baking cake to prevent gummy texture, try cooking the cake in a Dutch oven for over 2 hours and let it set until the next day.

Everything is fine but internal is wet gummy and not really like moist bread should be.

Read more: http://www.thefreshloaf.com/node/53801/wetgummy-cake-texture

Pan-fried Lemongrass Chicken Wings

A savory chicken wing recipe that can be prepared in half an hour! This lemongrass recipe is bound to be a family favorite as it contains half a dozen simple ingredients like chicken wings, lemongrass, soy sauce, sugar, fish sauce and wine. These ingredients mix together quickly to provide a chicken that can be cooked on the grill, on the stove or even in the oven and provide that original BBQ goodness that we all crave.

Key Takeaways:

  • Chicken wings are always a big hit in my family. You can’t be wrong if you bring along some yummy wings to share in any party or BBQ gatherings.
  • The marinated lemongrass chicken wings are suitable for various cooking ways as you wish, whether you grill them in an oven or pop them onto a BBQ stove, they would come out great and wonderful.
  • I just pan-fried the marinated wings and was very satisfied with their BBQ-like looking. The taste of the chicken wings was sensational with rich flavors.

Chicken wings are always a big hit in my family. You can’t be wrong if you bring along some yummy wings to share in any party or BBQ gatherings.

Read more: http://en.christinesrecipes.com/2012/03/pan-fried-lemongrass-chicken-wings.html

The post Pan-fried Lemongrass Chicken Wings appeared first on Orlando Catering Authority – The Catering Experts in Orlando!.

Nine Great Lentil Soups to Choose From

Cook up a cup of red or green lentils until they are tender. Throw them into the food processor with tahini, chopped garlic cloves, lemon juice and olive oil and puree until smooth. Add some herbs and spices such as cumin, paprika, salt, cilantro or parsley. Add onion and garlic, and saut until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saut for 2 minutes longer. Add broth, 2 cups water, lentils, and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low.

Key Takeaways:

  • There are nine great lentil soups to choose from if you like lentil soups.
  • Coconut Yellow Split Pea soup freezes well as a recipe and makes for a great leftover lunch.
  • Persian New Year Noodle Soup adds the flavors of turmeric, chiles and black pepper to egg noodles for a great lentil dish.

Brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned

Read more: https://www.101cookbooks.com/archives/nine-great-lentil-soups-to-choose-from-recipe.html