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

Your Welcome – Daniel Radcliffe Raps Blackalicious’ “Alphabet Aerobics”

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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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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

Happy Green Juice Day!!! – How to cleanse with juicing and juice fasting?

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I’m often asked to name one thing that can be done right away to get healthier. With respect to food choices, the best suggestion I have is to begin drinking freshly pressed vegetable juices. Drinking just one freshly pressed juice each day is a reliable way of infusing your body with a wide variety of vitamins, minerals, and phytonutrients that can protect your cells against premature aging and disease.

Making time to drink vegetable juices isn’t a problem for most people. It’s the time that’s needed to wash fresh vegetables, feed them through a good juicer, and clean the juicer afterward that prevents most people from making fresh juices a regular part of their lives.

But if you understand how beneficial freshly pressed juices are to your health, it becomes easier to make the time to juice several times a week.

THE RIGHT INGREDIENTS

The key to creating healthy vegetable juices is to make green vegetables the bulk of every batch. Green vegetables won’t spike your blood sugar and insulin like fruits and sweet vegetables like carrots and red beets will.

This isn’t to say that you can’t juice fruits, carrots, and red beets. Fruits and sweet root vegetables can be healthy additions to your drinks, and they’ll definitely add sweetness and flavour. You just want to make sure that they never make up more than one-third of each glass that you drink.

And if your blood sugar level tends to be high, you’ll want to use a blood sugar monitor to determine how much is acceptable for you. I’ve worked with many diabetics over the years who haven’t been able to handle even an ounce of fruit, carrot, or red beet juice in their drinks without negative health consequences, so please consider this point before you select your ingredients for juicing.

Romaine lettuce is one of the best green vegetables that you can juice. You can also juice other types of leafy lettuce like red or green leaf lettuce.

For variety, try adding large handfuls of kale, Swiss chard, collard greens, Bok Choy, and other dark green vegetables that you might steam before eating.

For another layer of flavour, you can add a tiny slice of lemon (including the rind for its flavonoids) to your vegetable juices.

Some people enjoy adding a clove of raw garlic for even more bite.

Be creative and add any vegetables you crave. You really can’t go wrong as long as you make sure not to use too many carrots, red beets, or fruits.

Clearly, organic vegetables are better than non-organic vegetables. But my experiences have led me to believe that the health benefits of drinking juices made with well washed, non-organic vegetables far outweigh not juicing at all. If you’re only able to juice non-organic vegetables due to financial or other life circumstances, it’s still well worth doing.

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HOW TO EXPERIENCE AN EFFECTIVE JUICE FAST

Now that we’ve reviewed the fundamentals of how to make healthy vegetable-based juices, let’s take a look at how to carry out an effective juice fast.

Some people call juice fasting juice dieting, preferring to reserve the word “fasting” for water-only fasting. Juice fasting and juice dieting are the same thing.

Why consider doing a juice fast?

Drinking only freshly pressed vegetable-based juices for a day or two or even a week at a time can give your body much needed rest and time to heal itself of chronic health problems.

Because vegetable juices are extremely easy to digest, your body can spend much of its resources on healing damaged or exhausted tissues instead of spending its energy on digesting heavy meals.

You should only do a juice fast after consulting with your health care provider and confirming that your current health status should allow for a safe and effective juice fast.

What’s the difference between a juice fast and a water fast?

People detoxify and heal more quickly with a water fast than with a juice fast. This is because with a water fast, your digestive passageway and organs are able to rest completely, which allows almost all of your energy to be used for cleansing and repair of damaged tissues.

With a juice fast or a cleansing diet of fruits and vegetables, your body must use energy (a minimal amount compared to when you are eating heavier meals) to digest nutrients, leaving less available energy for detoxification and healing.

Another significant difference is that more fat tissue is burned during a water fast, as your body must rely exclusively on fat reserves to supply its energy needs after the first one to three days of water fasting. Your body stores the bulk of incoming toxins in your fat reserves. As these reserves are burned for energy during a fast, any stored toxins will be released into your circulation, to be eliminated from your body through channels like your urine and respiratory tract. This mechanism of detoxification also occurs with juice fasting, but at a slower pace.

All of this considered, both types of fasting can be helpful to your health. The choice you make should take into consideration your circumstances and goals.

Generally, juice fasting allows for more gentle detoxification than water fasting. Juice fasting also allows you to have enough energy to keep up with most of your activities of daily living while you detoxify your tissues, where as an effective water fast requires almost complete physical rest.

Another significant difference is that juice fasting is much easier for most people to stick with. Water fasting is best carried out in a supervised setting while juice fasting is relatively easy to do from your own home.

HOW LONG SHOULD YOU JUICE FAST FOR?

It really depends on your health status and goals. If you’re looking to give your body a short but beneficial break, it can be helpful to do a juice fast for 48-72 hours over a weekend.

If you’re looking to experience significant detoxification and improvement in your overall health, you might consider doing a longer juice fast, somewhere in the ball park of one to two weeks.

Although it’s optimal to prepare for a juice fast by eating raw fruits and vegetables for 24 hours prior to beginning with juices only, most people do just fine in starting with juices without a pre-fasting routine.

You can drink however many juices your appetite calls for throughout the day. I have found that most people do well with an average of five freshly pressed juices per day.

You can use any of the juice recipes that are listed above, or any similar recipes that you create following your tastes.

While I generally recommend that people use fruit-based juices early on in the day and turn to vegetable-based juices as the day goes on, there’s really no requirement to stick to a specific order of juices.

ENDING YOUR JUICE FAST

You should end your juice fast by eating whole fruits and vegetables.

Credit: Prevent Disease

Bacon and Cane syrup Pecan Pie Recipe

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For the pie dough

  1. 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  2. 2 Tbs. granulated sugar
  3. 1 tsp. kosher salt
  4. 6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  5. 5 to 7 Tbs. ice water

For the filling

  • 8 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2/3 cup packed light brown sugar
  • 4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  • 1/2 cup cane syrup, such as Steen’s or Lyle’s
  • 1/2 cup heavy cream
  • 1/4 tsp. kosher salt
  • 1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  • 1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Credit: Fine Cooking