SALT AND VINEGAR BROILED FINGERLING POTATOES

Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers–Briggs personality type for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems from the fact that she is pretend. Either way, today she has only one thing to do. She is clearing my calendar so I can sit at home and eat potatoes.

The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of thosetypes). I won’t lie—they’re a little intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than half the time my current intern takes. In both of these situations, intensity can be a very desirable characteristic, and I will definitely be hiring back these little extroverts in the near future. For example, at dinnertime.

Ingredients

• 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
• 2 cups distilled white vinegar
• Extra virgin olive oil
• Sea salt
• Pepper

Instructions

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. .....................................................................................................................

full recipe : umamigirl.com

VEGAN CRACK CHILLI TOFU NOODLE BOWL

If you noticed the extra “l” in the chilli, you probably wondered about it, so let me clarify that this chilli is not the thick, beany stew eaten here in the United States. Chilli Tofu is a spicy, sweet, slightly tangy recipe that’s my vegan version of the Indo-Chinese dish Chilli Paneer.

I shared a recipe for Chilli Tofu with you a while back which is delicious, but the version I have for you today is much quicker, and needs just one pan. Even better, you can take it from scratch to the dinner table in 30 minutes.

Ingredients

• 12 oz rice noodles
• 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
• 1 tbsp vegetable oil
• 1 tsp coriander seed powder
• 1/2 tsp ground black pepper
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• 2 tbsp sesame seeds
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 2 tsp (or more) sriracha
• 2 tsp cornstarch mixed with 1/2 cup water
• Salt to taste
• 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix. 
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full recipe : holycowvegan.net

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

You’re going to bake the cookies at 350ºF for 12 minutes. When the cookies come out of the oven the chocolate chip cookie will have spread much more than the brownie; use a spatula to gently press the edges back in towards the brownie side. The brownie bakes up more underneath, giving you a little bit of both flavors in every bite! If you’d like your cookies to look just like mine, you can also press a few more chocolate chips on top when they first come out of the oven.

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

Ingredients

• *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
• For the Chocolate Chip Cookie:
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips
• For the Brownie Cookie:
• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
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5. ......................................................................

full recipe : bakerbynature.com

BAKED PUMPKIN DONUTS

Happy first day of my favorite month of the year! Seriously, I love everything about October. The beauty brought about by the changing of the seasons, the delicious fall produce being harvested daily, and the eager anticipation for the holiday season.

This healthy baked pumpkin donuts recipe is super easy to make and is ready in under 30 minutes! They are baked and not fried and made with whole wheat flour! Plus the cinnamon glaze makes them absolutely irresistible!

Ingredients

Pumpkin Donuts

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1  tsp baking powder
• ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ¼ cup pumpkin puree
• 2 TBS butter melted
• 1  large egg
• ¼ cup  milk
• ½ tsp pure vanilla extract
• ½ cup brown sugar

Cinnamon Glaze

• 1 cup powdered sugar
• ½ tsp cinnamon
• 2-3 TBS milk

Instructions

Make the Pumpkin Donuts: 
Preheat oven to 350 degrees.

1. Grease a 6-well standard donut pan, set aside.
2. In a small bowl combine dry ingredients (flours, baking powder, cinnamon, pumpkin pie spice, sea salt) and set aside.
3. In a large bowl, mix together pumpkin and melted butter until smooth and combined.
4. Add egg, milk and vanilla and stir to combine.
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full recipe : joyfoodsunshine.com

Low Carb Bagels | Everything Bagels!

Bagels are one of my favorite foods, which means we had to make Low Carb Bagels so I could continue to enjoy them on a keto diet! Prior to turning to a keto lifestyle there was always some sort of guilt associated with eating a bagel, or sometimes two. Topping it with loads of cream cheese, which is a must, only made it worse. So we wanted to shy away from anything to heavy and dense so we packed this bagel with protein and made it flourless! No go make them and enjoy.

Now that real bagels are out of the picture, and for good reason, what makes for a good keto bagel? Thinking back to eating carby bagels, I always felt uncomfortably full afterwards. They were delicious, but so heavy. So, when making these I thought something lighter in texture and feel would make for a good bagel, along with a good seasoning. Everything bagel seasoning can easily be made at home or bought in stores, but it really encompasses all flavors and textures. We also added some minced onion into the batter to give it some extra flavor. No one likes a bland bagel!

INGREDIENTS

• 5 oz cream cheese(room temperature)
• 4 tbsp butter, room temperature
• 1 large egg(room temperature)
• 1/4 medium white onion(minced)
• 1/2 tbsp minced garlic
• 1/4 tsp Pink Salt
• 1/2 tbsp Baking powder
• 3 scoops unflavored protein powder(90g)
• 2 tbsp everthing bagel seasoning

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a silicone donut mold.
2. In a large mixing bowl combine cream cheese, butter and eggs with a hand mixer.
3. ........................................................................................
4. ............................................................................................

full recipe : www.ketoconnect.net

Spooky Skull Tortilla Chips

If using a fluted cookie cutter ( My preferred method <— makes a lovely smily faced skull ) – As shown in the picture below, press and cut only one side of the cookie cutter on the lower portion of face without going through the edges. A bit tricky, but you will get the hang of it.

If using a scalloped edged scissors – As shown in the picture below, fold the lower mouth portion of skull and cut in an angle going upwards towards the edges (to make a smily face) without going through the edges.

Ingredients

• 3 x 7-inch flour tortillas
• salt, if preferred
• store-bought or homemade salsa
• red food coloring (optional)
• Additional things required
• skull cookie cutter
• 3/4-inch fluted round cookie cutter or scalloped edge scissors
• Wilton 2A piping tip

Instructions

Make skull tortilla chips

1. Preheat oven to 350 degrees and spray a baking sheet with non-stick spray and set aside. 
2. Cut skull shapes from tortillas (I was able to cut 4 skulls from each 7-inch tortilla, but this depend on the size of your cookie cutter). 
3. Using the back end of the piping tip or any round cutter, make two holes for eyes. 
4. If using the fluted round cookie cutter (my preferred method), press and cut only one side of the cookie cutter on the lower portion of face without going through the edges. A bit tricky, but you will get the hang of it (refer picture above). 
5. If using the scalloped edge scissors, fold the lower mouth portion of skull and cut in an angle going upwards towards the edges (to make a smily face) without going through the edges (refer picture above). 
6. .................................................................................
7. ........................................................................................

full recipe : www.kitchenathoskins.com

LEMON TART

My favorite lemon tart tastes just like a classic ‘tarte au citron’ from France. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick. 

I usually don’t like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. You can cut the butter by half if you prefer, or on the contrary, add more. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. You can whisk the butter by hand, or even better, use a blender. Add the butter to the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth.

Ingredients

• one fully baked tart crust

For the lemon curd filling:

• 2 large eggs, plus 2 egg yolks (or 3 whole eggs)
• ¾ cup (150 g/5.3 oz) granulated sugar
• 1 tablespoon lemon zest
• ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
• 2 tablespoons heavy cream, optional
• ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

Instructions

1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
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full recipe : prettysimplesweet.com