Happy Homemade Soup Day!!! – Feijoada, Brazilian black bean stew recipe

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FEIJOADA, BRAZILIAN BLACK BEAN STEW RECEIPE

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

DIRECTIONS

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4 Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

receita-feijoada

Tasty Vegan – Pasta With Roasted Red Peppers and Almonds Recipe

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INGREDIENTS

  1. 3/4pound campanelle or penne
  2. 4red or orange bell peppers, seeded and cut into quarters
  3. 3/4cup pitted kalamata olives
  4. 1/2cup coarsely chopped roasted almonds
  5. 1/4cup olive oil
  6. 1tablespoon fresh thyme leaves
  7. kosher salt and black pepper

DIRECTIONS

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.
  3. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.. Cut the flesh into 1-inch pieces.
  4. Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Credit: Real Simple

Legendary Actress, Helen Mirren tells Drunk Drivers how she feels about them in a Superbowl AD – What are your thoughts about her comments?

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Budweiser teams up with Helen Mirren to start a movement that stands apart from the typical drunk driving PSA by calling on drivers to #GiveADamn and protect their lives and the lives of others. 

Survival of the Fittest – List of Common Chemicals that are making you Fat & Depressed

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We’ve all heard that if we eat too many calories, we’ll get fat. But there’s more to it: it’s not just the calories, but the chemicals, in our food that contribute to obesity.

Some of these chemicals — called “obesogens” — trigger our bodies to store fat even though we might be restricting calories. The effects are complex: some of these chemicals increase the number of fat cells, others expand the size of fat cells and still others influence appetite, cravings, fullness and how well the body burns calories. In addition to obesogens, other synthetic food ingredients have been shown to help us pack on the pounds and leave us feeling depressed, even when when we think we’re eating healthy.

To stop feeling that way, here are the top five chemicals to avoid in food.

  1. Growth Hormones & Antibiotics

Several drugs, growth hormones, steroids and antibiotics are routinely given to conventionally raised animals to fatten them up on less food. Residues from some of these drugs have been found in meat samples, so you very well could be eating these growth-promoting drugs every time you eat a steak. These drugs are believed to contribute to the obesity epidemic and are poorly regulated in the U.S.

How to avoid: Choose only certified organic grass-fed meat and dairy products (preferably local). Treatment with growth hormones and growth-promoting antibiotics isn’t permitted in organically grown animals. As an added benefit, organic grass-fed beef has been shown to contain more conjugated linoleic acid (CLA), which may actually help you lose weight.

  1. Artificial & Natural Flavors

All of the chemicals that make processed food taste good — monosodium glutamate (MSG), artificial flavors and natural flavors — are just cheap replacements for the real thing and can cause you to eat more than you would otherwise.

With the innocuous-sounding term “natural flavors,” companies can put whatever they want in your food that’s generally recognized as safe, including naturally occurring glutamate bi-products like MSG, known excitotoxins. These excitotoxins cause your taste buds to experience irresistibility when it comes to food.

How to avoid: Steer clear of processed foods, particularly those that have artificial flavors, natural flavors, monosodium glutamate or other “processed free glutamic acid” additives like autolyzed yeast extract and hydrolyzed proteins.

  1. Artificial Sweeteners

Think you’re going to lose weight by switching from regular soda to diet? Think again. Researchers have discovered that artificial sweeteners like those in Diet Coke, can affect gut bacteria, leading to more weight gain. If that isn’t bad enough, the artificial sweetener Aspartame has been linked to mood swings and depression.

How to avoid: Don’t eat anything with artificial sweeteners (sucralose, aspartame, acesulfame potassium, saccharin) in the ingredient list. Limit your sugar intake overall, but choose unrefined sweeteners such as coconut palm sugar, maple syrup, raw honey and dried fruits such as dates.

  1. Pesticides

Out of all the common pesticides Americans are regularly exposed to, the majority of them are “endocrine disruptors“, making them obesogens. Even in tiny amounts, endocrine disruptors have the ability to disrupt major weight controlling hormones (catecholamines), interfere with the natural hormone systems that regulate metabolism and lead to weight gain.

How to avoid: Minimize your exposure to pesticides by choosing certified organic produce and products. (Synthetic pesticides are prohibited in organic farming.) If organic isn’t available, choose fresh produce that’s on the Environmental Working Group’s “Clean 15″ list of produce with the least pesticide residue.

  1. Plastics

Whether it’s a bottle of salad dressing or container of leftovers, most of us are exposed to plastics on a daily basis. Many of these plastics contain substances such as phthalates or bisphenol A (BPA), known endocrine disruptors that have beendirectly linked to increased fat storage. These chemicals have the ability to leach into food and have infiltrated our society so much that they’ve been found 93% of urine samples tested in America.

How to avoid: Choose your water bottles, storage containers, straws and eating utensils wisely, and stock up on those made from glass or stainless steel instead of plastic. Glass jars make an affordable option for storing food.

Credit: Mind Body Green

Oven-Fried Chicken Chimichangas

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INGREDIENTS

DIRECTIONS

  1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling.
  4. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted margarine.
  6. Bake at 400°F for 25 minutes or until golden.
  7. Garnish with additional cheese and green onion and serve salsa on the side.

Credit: Food

Happy Croissants Day!!! – Bacon and Cheese Croissants Recipe

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Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 
4 slices (1 oz each) Cheddar cheese
4 slices bacon, crisply cooked, crumbled 
1/4 cup chopped onion 
1 egg, beaten

Steps

Separate dough into 8 triangles. Cut cheese slices to fit on triangles; place 1 slice on each. Top with bacon and onion. Roll up loosely as directed on can. Brush with egg. Place on ungreased cookie sheet.

Bake at 375°F 12 to 15 minutes.
Credit: Pillsbury

Tasty Vegan – Spicy Pepper Breaded Cauliflower Bites/Wings with celery ranch Recipe

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Spicy Baked Cauliflower Bites | Vegan Richa

Ingredients:

2 to 3 Tbsp hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 3/4 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup flour
1/2 cup coconut milk (canned, preferably full fat)
1/4 cup water
3.5 to 4 cups cauliflower florets
 
Breadcrumb coating:
3/4 cup bread crumbs
2 tbsp flour
1/2 tsp cayenne 
1/2 tsp onion powder
1/2 tsp garlic
1/2 tsp paprika
1/4 tsp salt 
 
Celery Ranch Sauce:
1/2 cup ground cashew
1/2 to 3/4 cup almond milk
2 tbsp flour or 1 Tbsp arrowroot starch
2/3 tsp salt
1 Tbsp extra virgin olive oil
1 tablespoon nutritional yeast (can be omitted)
a very generous dash of black pepper
1/2 tsp garlic powder or 2 roasted garlic cloves
1 to 2 tsp ranch seasoning (equal amounts of dried parsley, dill, thyme, garlic powder and onion powder).
1 to 2 tsp apple cider vinegar
1/2 to 1 tsp celery seeds
 
Directions:
Make the Cauliflower bites:
In a bowl, mix everything except cauliflower for the batter. If the batter is too thin, add more flour or starch. 
In another shallow bowl, mix everything under breadcrumb coating.
Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet. (use gloves or a fork. the batter is spicy)
Drizzle any remaining batter on the cauliflower. Spray oil.
Bake at pre-heated 425 degrees F for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with dip. 
 
Make the Celery Ranch dip:
Blend everything except celery seeds. Taste and adjust salt and flavor. Add celery seeds and blend for a few seconds or mix in with a spoon. Chill and serve. 
Credit: Vegan Richa

Happy National Blueberry Pancakes Day!!! – Todd’s Famous Blueberry Pancakes Recipes

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TODD’S FAMOUS BLUEBERRY PANCAKES

Ingredients

1 1/4 cups all-purpose flour

  • 
1/2 teaspoon salt
  • 
1 tablespoon baking powder
  • 
1 1/4 teaspoons white sugar
  • 
1 egg
  • 
1 cup milk
  • 
1/2 tablespoon butter, melted
  • 
1/2 cup frozen blueberries, thawed
  • PREP
10 mins
  • COOK
15 mins
  • READY IN
1 hr 15 mins

Directions

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Credit All Receipes

Happy Chocolate Cake Day!!! – Vegan Chocolate Cake Recipe

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vegan-chocolate-cake

For the cake

1 ¼ cup all-purpose flour 
1 cup sugar 
⅓ cup cocoa powder 
1 teaspoon baking soda 
½ teaspoon salt 
1 cup warm water (you may substitute this for coffee) 
1 teaspoon vanilla extract 
⅓ cup vegetable oil 
1 teaspoon white or apple cider vinegar 
For the glaze  

For the Glaze

½ cup sugar 
4 Tablespoons margarine or vegan butter substitute 
2 Tablespoons soy milk 
2 Tablespoons cocoa powder 
2 teaspoons vanilla extract 
1) Prepare the Cake

Prepare the Cake

Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack. 
Prepare the Glaze

In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract. 
 Glaze the Cake

Pour the glaze onto cake and let it cool for one hour. This recipe makes 1, 8 x 8 inch square Vegan Chocolate Cake.

Credit: Vegan Baking

Lentil & Leek ‘Risotto’ recipe by Supper Nut (BLW Contributor)

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Leek and lentil risottoLeek and lentil risotto

 

 

A very quick and tasty lentil and leek dish flavoured with fresh thyme and dried fennel seeds. Delicious on it’s own or as a vegetable side dish, and surprisingly good cold too.

To make this super speedy I am using a 250g packet of Merchant  Gourmet ready cooked beluga lentils. Serves 2.

  • 2 leeks
  • 1 stick of celery
  • 250g cooked lentils
  • half teaspoon dried fennel seeds
  • 2/3 sprigs of fresh thyme
  • salt to taste

Wash and trim the leeks and celery and finely slice them. Heat a little olive oil in a pan and add the leeks, celery and fennel seeds. Sweat them for 5 minutes, stirring from time to time.

Add the lentils and thyme leaves (stripped from their stalks) and continue to cook for 3-4 minutes adding a little water if necessary.  Season and serve.

Check out other great articles from Supper Nut