Daily Healthy Habits (2024)

18/06/2024

Peppered Goat Cheese Log Sliders
Ingredients
- 11 ounces Chavrie® Goat log
- 3 tablespoons Tellicherry peppercorns (cracked)
- 1 pound Ground Lean Beef (Sirloin or Chuck)
- 12 inches ea. Mini Brioche rolls (split half)
- 4 ea. Plum Tomatoes
- Salt and pepper to season
- 1 bu. Watercress
- 1 tablespoon Extra virgin Olive oil

Preparation
Sprinkle cracked peppercorns on parchment paper and roll the Chavrie Goat log in the peppercorns to evenly coat the exterior and refrigerate

With a 1 oz. scoop separate the ground beef into 12 scant portions and hand form pattys and refrigerate

Pre heat a grill to high

Slice the plum tomatoes in inch slices set aside

Slice the Chavrie Goat Log in inch slices place on a sheet tray and refrigerate

Season the burgers with salt and pepper and grill for 2 minutes on each side

To assemble the slider lay out all the bottoms of the brioche rolls

Begin the stacking process by placing a cooked burger on each roll , top with Chavrie Goat log slice , plum tomato slice , watercress and drizzle with olive oil and top with roll

Serve warm

Source: Foodista

17/06/2024

Elk Sliders With Pancetta Bacon and Smoked Mozzarella
Ingredients
- 1 cup bread crumbs
- Cherry tomatoes
- 1 egg
- 1 tablespoon garlic powder
- 1 pound ground elk meat
- Hawaiian Sweet Rolls
- Smoked mozzarella
- Pancetta
- salt and pepper
- 1 tablespoon steak sauce
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Worcestershire

Preparation
In a large bowl, add mustard, bread crumbs, egg, garlic powder, salt and pepper to ground elk meat.

Mix all ingredients by hand and then form into small patties. Use a cup measuring cup to size how much meat to use when forming your patties.

Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.Pre-heat the barbecue to high temperature.I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown 7 minutes.

Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.While cooking your burgers, place pancetta bacon slices on tinfoil and place on the barbeque for the last few minutes of cooking. Toast buns on grill.

Place elk sliders on Hawaiian Sweet

Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!

Source: Foodista

31/05/2024

Summer Berry Pudding
Ingredients
- Stale white bread, crusts removed
- 2 punnets each raspberries, blackberries, strawberries, bluebe
- 100 grams cherries, pitted
- 50 grams castor sugar
- 125 ml water or pomegranate juice

Preparation
Reserve a few berries to decorate the finished pudding.

Hull and slice the strawberries.

Place in a frypan with the other berries and cherries, sprinkle with castor sugar and add the water or pomegranate juice.

Simmer for about three minutes to release the juices, stirring gently once or twice.

Place a sieve over a bowl and tip the fruit in. Allow to drain for 10 minutes, keeping the juice.

Meanwhile line a 1.5 litre capacity bowl with plastic wrap.

Cut a circle out of the bread to fit the bottom of the bowl.

Cut slightly tapered shapes to line the bowl and triangles for the top.

Dip one side of the bottom circle of bread quickly into the juice and place, juice side down, into the bowl.

Do the same with the bread for the sides, dipping them in the juice then overlapping them by a couple of centimetres.

Spoon in the fruit.

Arrange the triangles of bread on top, again overlapping the pieces.

Gently pour over the remaining juices.

Cover the top with more plastic wrap and then place the bowl in a shallow dish to catch any juices.

Choose a flat plate that fits the top of the bowl.

Place it on top and weigh down with something heavy. Refrigerate for a few hours or overnight.

To serve, collect any juices.

Remove the plastic from the top and turn the pudding out onto a serving plate.

Pour over any remaining juice.

Decorate with the reserved fruit and serve with sweetened whipped cream.

Source: Foodista

29/05/2024

Zesty Spinach Salad
Ingredients
- 30 black grapes
- 1/2 Juice of a sweet lime
- 3 tablespoons olive oil
- 10 Roughly black pepper corns
- 1 cup of pineapple
- 1/2 a large pomegranate
- 2 cups of spinach
- 1 spring onion (onion, plus the entire green stalk)

Preparation
Wash the spinach thoroughly and chop it up into bite sized slivers. Chop the spring onion and pine apple in roughly the same sized portions as the spinach. Clean and peel the pomegranate to get to the red nuggets inside.

Mix all the salad ingredients. Make a dressing of olive oil, lime juice and black pepper (ground up).

Pour evenly over the salad.

Mix well.

Source: Foodista

27/05/2024

Super Food Trail Mix
Ingredients
- 1⁄4 cup almonds
- 1⁄4 cup dried blueberries
- 1⁄4 cup goji berries
- 1⁄4 cup pumpkin seeds
- 1⁄2 cup walnut halves

Preparation
Mix all the ingredients in a medium size bowl.

Serve!

Source: Foodista

24/05/2024

Powerhouse Almond Matcha Superfood Smoothie
Ingredients
- 2 tablespoons unsalted natural almond butter
- 2 tablespoons unsalted natural almond butter
- 1 1/2 cups unsweetened almond milk
- 1 medium frozen banana
- 2 teaspoons chia seeds
- 1 cup baby kale, packed
- 1/2 cup frozen mango pieces
- 1 tablespoon matcha green tea powder
- 3/4 cup frozen pineapple
- 1/2 teaspoon vanilla extract

Preparation
Combine all of the ingredients in a blender. Blend on high until smooth.

Serve immediately.

Source: Foodista

22/05/2024

Matcha Smoothie
Ingredients
- 1/2 banana
- 1 (6-ounce) vanilla low-fat greek yogurt
- 1 teaspoon matcha powder
- 1 1/2 tablespoons almond butter
- 1 1/2 tablespoons almond butter
- 1 date, pitted
- 1/2 cup almond milk
- 1 cup ice

Preparation
Add the banana, yogurt, matcha powder, almond butter, date, almond milk and ice to a blender. Blend on high for 1 minute.

Serve immediately.

Source: Foodista

20/05/2024

Big Batch Smoothie Bowl
Ingredients
- 90 grams whey protein
- 150 grams frozen strawberries
- 150 grams frozen blueberries
- 3 bananas
- 1 pomegranate
- 60 grams walnuts
- 30 grams pumpkin seeds
- 30 grams flaxseed
- 180 grams granola

Preparation
Blend frozen berries, kefir, and protein powder. It is best to do this in advance so it's not too icy cold. Portion out each serving and top with sliced bananas, pomegranate seeds, granola, ground nuts, and flax. Enjoy!

Source: spoonacular

17/05/2024

Pumpkin Pie Smoothie
Ingredients
- 1 tablespoon of brown sugar
- 1 tablespoon of brown sugar
- 1 cup of canned pumpkin
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ground nutmeg
- 6 cubes of ice
- 1 cup of soy milk (or dairy milk)
- 1/2 scoop of vanilla protein powder

Preparation
Add all ingredients to the blender in order of the listed ingredients.

Blend until perfect consistency is achieved.

Source: Foodista

15/05/2024

Berry-licious Smoothie Bowl
Ingredients
- 1/2 oz. almond slices
- 1/4 cup kiwi slices
- 1/2 cup organic milk
- 1/2 cup plain greek yogurt
- 1/4 cup raspberries
- 1 cup frozen strawberries

Preparation
Source: Pink When

13/05/2024

Honey-Glazed Grilled Chicken
Ingredients
- 1/4 teaspoon freshly-ground black pepper
- 6 skinned b***d chicken breast halves see * Note
- 2 tablespoons dry white wine
- 1 tablespoon minced fresh ginger
- 2 Garlic cloves, minced
- Green onion tops for garnish
- 2 green onions minced
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce (low sodium)
- 1/4 teaspoon salt

Preparation
* Note: Six boneless pork chops may be substituted. Stir together first 9 ingredients in a shallow dish; add chicken. Cover and chill 8 hours.

Remove chicken from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 6 minutes on each side or until done.

Garnish, if desired. This recipe yields 6 servings.

Source: Foodista

10/05/2024

Honey Ginger Lemon Iced Tea
Ingredients
- 1 small piece of ginger
- 1 tea bag (I used green tea)
- 2 tablespoons of Honey (you can add more if you want it sweeter)
- 3 tablespoons of lemon juice
- 2-3 mint leaves

Preparation
Boil 1-2 cups of water and brew your tea.

Place tea in the fridge to cool. Blend your ginger and run it through a sieve to just get the juice.In a jug of ice, mix the tea, ginger juice, lemon juice and honey.

Add the mint leaves and serve cold.

Source: Afrolems

08/05/2024

Honey Wheat Hamburger Buns
Ingredients
- 3/4 cup warm water
- 2 Tablespoons dry active yeast
- 2 Tablespoons granulated sugar
- 3 cups bread flour, sifted
- 1 cup whole wheat flour, sifted
- 1 teaspoon kosher salt
- 1/4 cup canola oil
- 1/2 cup 2% milk
- 2 large eggs, at room temperature
- 1/2 cup honey
- 2 tablespoons water

Preparation
In a small bowl, combine the water, yeast and sugar. Set aside for 5 minutes.

In a large bowl, whisk together the bread flour, whole wheat flour and salt. Set aside.

Pour the yeast mixture, into the bowl of an electric mixer fitted with the dough hook. On low-speed, mix together the yeast mixture, canola oil, milk, egg and honey until thoroughly combined. Slowly add the flour mixture and mix until the dough forms a ball. Continue kneading the dough in the mixer, or by hand, for approximately 5 minutes.

Lightly oil a large bowl, place the dough in the bowl and cover with a kitchen towel. Allow the dough to rise in a warm location for approximately two hours or until it has doubled in size.

Line a baking sheet with parchment paper.

Punch down the dough and divide into 8 equal size balls.

Place the dough balls on the baking sheet and cover with a clean kitchen towel.

Let the dough rise in a warm location for an hour or until it has doubled in size.

Heat the oven to 400 degrees.

In a small bowl, whisk together the remaining egg and water. Using a pastry brush, lightly cover each bun with the egg wash.

Bake the buns for 15-18 minutes or until they turn golden brown.

The buns are best if enjoyed within three days. Alternatively, you can wrap them each in plastic wrap and foil to freeze them for up to 6 weeks.

Source: Foodista

06/05/2024

Honey Chipotle Pork Ribs
Ingredients
- Freshly ground black pepper
- 2 cups brown sugar
- 2 cups brown sugar
- 7 ounces can crushed chipotle peppers
- 2 garlic cloves, crushed
- 3 tablespoons Honey
- 1 1/2 teaspoons Rosemary
- 2 teaspoons sea salt
- 4 pounds pork spare ribs

Preparation
After you have seasoned the ribs, mix the ingredients for the sauce and set it aside. Preheat oven to 350.In order to cook the ribs in the oven, you need a steam tent.

Cut 2 pieces of foil paper the length of the rack. Line both pieces together and fold the seems together to about 1/2-in wide. Then fold again, the objective is to seal it so you have no leaks. Use a cookie sheet or a baking pan, place the foil tent over it. Rub 1/2 of the sauce over the ribs--both sides.

Place the rack on the foil tent, and seal the top of the tent folding it the same way you sealed the bottom.

Place it in the oven and allow it to steam for 90 minutes. At the end of 90 minutes, pull out the ribs and carefully open the top of the tent. Remember there's a LOT of steam in there, don't burn yourself. The ribs will be cooked through, but not quite falling off the bone yet. Baste the top with the rest of the sauce, loosely close the tent and allow it to cook for another 15 minutes. After that time, open the tent and allow it cook uncovered for 15 more minutes. This last step will caramelize the sauce and make the ribs nice and sticky.

Source: Foodista

05/05/2024

Green Monster Smoothie Popsicles
Ingredients
- 1 large frozen banana (chopped)
- 2 Tbsp. peanut butter
- 1/2 cup 0% Plain Chobani Green Yogurt (or Vanilla if you want it more sweet)
- 1 cup Vanilla Silk Almond Milk
- 2 cups baby spinach (or more or less depending on your preference)

Preparation
Combine all the ingredients in a blender and blend until smooth.

Pour smoothie into the popsicle mold. Cover mold with top and insert popsicle sticks a little over halfway in.

Set filled mold in freezer and let freeze overnight.

Run warm water over the top of the popsicle mold to help loosen the frozen pops. Pop them out and enjoy!

Source: blogspot.com

03/05/2024

Honey Pine Nuts Muffins
Ingredients
- 3 tsp baking powder
- 1/4 cup butter, melted
- 1 egg
- 2 cups all-purpose flour
- 1/4 cup honey
- 1 cup milk
- pine nuts to sprinkle
- 1/2 tsp salt
- 1/2 cup sugar

Preparation
Preheat the oven to 400F degrees. Grease a muffin pan. In a large bowl, combine the flour, the sugar, the baking powder and the salt. In a small bowl, beat together the egg, the milk, the butter and the honey and then stir the mixture into the dry ingredients.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Remove from the pan and let them cool on a wire rack.

Source: Foodista

01/05/2024

Honey Sweet Corn Bread
Ingredients
- 4 teaspoons of Baking Powder
- 2 tablespoons of Melted Butter
- 1 cup of Corn Meal
- 1 Egg
- 1 cup of Flour
- 2 tablespoons honey
- 3 teaspoons milk, up to 4
- 1/2 teaspoon Salt
- 1 teaspoon of Vanilla
- 1/4 cup of White Sugar

Preparation
Start off by mixing your dry ingredients together; the corn meal, flour, baking powder, sugar, and salt. Next up, you'll mix together your vanilla, honey, egg, and milk. Now add it to the dry mixture and combine well. Finally you'll stir in the melted butter. Now, pour the mixture into a greased up 9x9 pan and cook it in an oven preheated to 350 degrees for 25 minutes.

Source: Foodista

29/04/2024

Honey Glazed Dumsticks
Ingredients
- 1/2 cup Balsamic Vinegar
- 10 to 12 Organic Chicken Drumsticks
- 1/4 cup Flat-Leaf Parsley Leaves
- 5 Garlic Coves, halved (Anti-Oxidant and Anti-Bacterial Agent)
- 1/4 cup Honey
- 5 Fresh Rosemary Sprigs (Potent Antioxidant and Anti-Inflammatory Agent)
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons Soy sauce
- 1/2 cup Turbinado Raw Sugar
- 2 tablespoons Organic Molasses unsulphured (a good source of Potassium, Ca

Preparation
Combine all ingredients in ziplock bag, dissolve the honey & brown sugar.

Add chicken to bag and seal. Marinate in refrigerator for 2 hours. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.

Remove chicken from bag, reserve marinade. Arrange chicken on baking sheet.

Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan. Bring to boil, the reduce heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to baste chicken.

Sprinkle with toasted sesame seeds and chopped parsley, and serve! Bon Apptit!

Source: Foodista

26/04/2024

Honey Citrus Chicken
Ingredients
- Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 1 clove Garlic, minced
- 2 tablespoons honey
- 1 jalapeno pepper
- Kosher salt
- 2 limes
- 3 large oranges
- 2 cups diced pineapple
- 6 to 7-ounce boneless, skinless chicken breast halves, trimmed of excess fat
- 3 tablespoons soy sauce
- 3 tablespoons Vegetable Oil

Preparation
Grate enough orange peel from oranges to yield 1 teaspoon and then juice them to yield 1 cup. Grate enough lime peel from the limes yield 1 teaspoon and then juice them to yield 1/2 cup. Set aside both zests and juices.

Combine diced pineapple, jalapeno, and garlic in a food processor in a food processor or blender and process until mixture is almost smooth.

Pour marinade into a large, nonreactive shallow dish, and add orange and lime zests and juices, soy sauce, chopped cilantro, chopped basil, and 1 tablespoon black pepper. Stir to blend.

Remove 1/3 cup of the marinade to a small nonreactive bowl and whisk in honey. (Cover and refrigerate the honey mixture until ready to grill chicken.)

Add chicken to dish and turn to coat in marinade. Cover and refrigerate 4 to 5 hours, turning several times.

Remove chicken from marinade and using a rubber spatula, scrape excess marinade from breasts. Strain marinade into a heavy, medium saucepan. To make sauce, boil marinade in saucepan until reduced to 1 1/2 cups, about 15 minutes.

Whisk in butter and season with additional pepper and salt if desired. Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature).

Brush chicken with oil and grill, turning several times and basting with reserved honey mixture, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side. Arrange breasts on a serving platter with sauce.

Source: Foodista

24/04/2024

Honey Crescents
Ingredients
- 1 sachet dry yeast (7 gr)
- 1 teaspoon salt
- 2 tablespoons honey
- 250 mls lukewarm milk
- 2 tablespoons butter
- 550 grams all-purpose flour
- 1 egg for brushing

Preparation
In a bowl cream the yeast with 1/4 cup milk.

Let stand about 10 minutes.

The rest of the milk mix it with the melted butter and honey.

Mix the flour with salt and make a well.

Add the yeast mixture.

Gradually add the milk-butter mixture to make a soft dough, kneading for 3-5 minutes.

Put the dough in a greased bowl, cover with plastic wrap and let it double in size, about 45 minutes.

When the dough doubled, place if on the working table and flattened it.

Cut it in (almost equal) 12 - 16 triangles.

Roll them and place on 2 baking sheets. Leave another 5 - 10 minutes at room temperature.

Brush them with the lightly beaten egg.

Bake them in preheated oven at 350 F for 15 minutes.

Source: Foodista

22/04/2024

Caramel ice cream
Ingredients
- 4 eggs
- 2 cups heavy cream
- ½ cup powdered sugar
- Pinch of salt
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup hot water

Preparation
Heat sugar and cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.Gradually stir in remaining cup water. Cool to room temperature and set aside.Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.Stir in cream, salt and vanilla.

Add caramel mixture, gently stir until smooth.Cover and chill for at least 4 hours or overnight.

Pour the mixture into an ice cream machine and churn until frozen.

Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Source: Foodista

19/04/2024

Popcorn Ice Cream
Ingredients
- 300ml full cream milk
- 300ml thickened cream
- 200g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 200g buttered popcorn + extra to serve

Preparation
Heat the milk, cream, 100g sugar and popcorn on medium heat till it starts to simmer.

Remove and let the popcorn sit and infuse into the warm milk for 30 minutes to 1 hour.

Strain the mixture into a large bowl, pressing down hard on the popcorn to extract all the liquid and flavour (it is strong now, but will lessen as it goes through the churning and freezing process)

Meanwhile, whisk the egg, remaining sugar and vanilla extract until light and fluffy.

While whisking, pour the cream mixture into the egg mixture, then pour the whole mixture back into a clean saucepan (the day I can take a photo of this will be a milestone or actually a kilometre stone)

Over medium low heat, keep stirring the custard until it thickens to coat the back of a spoon (roughly 6-7 minutes)

Pour into a steel bowl and let cool for 10 minutes.

Place cling wrap over the top, so it touches the surface of the custard (to avoid a skin forming) and refrigerate for 3 hours to overnight.

Remove from fridge and churn the ice cream according to the ice cream manufacturers instructions.

Serve with more buttered popcorn on top and a sprinkling of sea salt

Source: Foodista

17/04/2024

Cherry ice cream
Ingredients
- 1 ½ cups pitted cherries (from about ¾ lb cherries)
- 1 tsp corn starch
- 1 ¾ cups cream
- 1 tsp lemon juice
- ¾ cup milk
- 1 pinch salt
- ½ cup sugar

Preparation
Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan.

Heat on medium heat until the mixture is steamy, then lower the heat and let sit for about 15 minutes.

Remove from heat.

Pour mixture into a blender, and carefully pure ( because of the hot liquid).Put mixture into a large bowl and stir in the remaining cup of cream. Chill for several hours in the refrigerator until completely cold.Stir in cornstarch, lemon juice and Amaretto.

Pour the mixture into an ice cream machine and churn until frozen.

Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

Source: Foodista

15/04/2024

Bacon Ice Cream
Ingredients
- 1 pound bacon
- 1 pint of Dulce de Leche Ice Cream, warmed just enough so you c
- 1/4 cup of chopped pecans

Preparation
Mix bacon and nuts in bowl. Set aside a teaspoon of bacon and nuts for topping.

Mix chopped bacon and nuts into ice cream, then place back in freezer.After Bacon Ice Cream is frozen, scoop into cup and top with bits of bacon and nuts. Enjoy!

Source: Foodista

12/04/2024

Roasted Pistachio Pesto
Ingredients
- 2 cups packed fresh basil leaves
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- ¼ cup roasted pistachios, plus more for optional garnish
- ⅔ cup olive oil, more to less for desired consistency
- 1 tablespoon lemon juice
- ½ cup Pecorino Romano cheese, shredded
- Salt, to taste

Preparation
Shell pistachios and preheat your oven to 350 degrees F.

Spread the pistachios on a rimmed cookie sheet. They should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or until the pistachios are fragrant and lightly browned.

Source: Foodista

10/04/2024

Almond Pistachio Cookied With Saffron Icing
Ingredients
- 140 grams - whole wheat flour (atta)
- 5 tablespoons - sunflower oil
- 7 tablespoons - low fat milk
- 6 tablespoons - muscovado sugar / castor sugar
- 1/4 teaspoon - vanilla essence
- 1/4 cup - almonds, blanched and sliced thinly
- 1/4 cup - pistachio, coarsely powdered
- 1/4 teaspoon - bicarbonate of soda
- a pinch of salt
- Icing - 2 1/2 tbsp castor sugar, 3 drops of warm milk and 3 strands of s

Preparation
Preheat the oven to 190 degree C and line a baking tray.

Mix together the oil, milk, sugar and vanilla essence in a bowl.

In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.

Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.

Scoop 1 tsp of the mixture and roll into balls.

Place them on the lined baking tray, spaced well apart and flatten slightly.

Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.

Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.

Drizzle the icing on the cookies. Leave to set.

Source: Foodista

08/04/2024

Chewy Pistachio Pretzel Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- ¼ cup granulated sugar
- 1 ¼ cups brown sugar
- 1 ¼ cups brown sugar
- 2 ¼ cups AP flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground coffee
- 1 cup semisweet chocolate chips
- 1 cup chopped pretzels
- 2 ounces chopped dark chocolate
- ½ cup salted and chopped pistachios
- 1 egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 ½ teaspoons vanilla extract

Preparation
Melt butter in a medium saucepan over low heat.In a medium bowl, sift the flour, salt, baking soda, and ground coffee.In another bowl, mix the chocolate chips, pretzels, dark chocolate, and pistachios.

Pour the butter into the work bowl of a standing mixer or a large mixing bowl.

Add the granulated sugar and brown sugar, then cream on medium speed (will take a few minutes).

Add the egg, egg yolk, milk, and vanilla extract.

Mix them until everything is well combined.Slowly add the flour mixture.Once that has been incorporated, add stir in the chocolate chip and pretzel mixture.Chill the dough at least an hour.

Heat oven to 375.Scoop the dough out in about cup-size portions.

Bake about 12 minutes, or until golden brown.Cool on wire racks.

Source: Foodista

05/04/2024

Mango Pistachio Muhallebi Dessert
Ingredients
- 2 cups almond milk
- 2 heaping tbsp. corn starch
- 1 tsp orange blossom water
- 1 mango
- 3-4 tbsp. chopped or ground pistachios
- ¼ cup sugar

Preparation
Divide the diced mango between 6 ramequins, saving about 1-2 tbsp. for decoration. Top with the pistachios, again saving about 1 tbsp. for decoration.In a small bowl, combine 2 heaping tablespoons corn starch with 2 tbsp. almond milk.

Mix until well combined.In a saucepan over medium heat, combine the remaining almond milk, corn starch mixture, sugar and orange blossom water.

Whisk until it becomes a thick cream.

Pour immediately into the ramequins.Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.Refrigerate for at least 2 hours.Before serving, decorate with the remaining mango dices and pistachios.

Source: Foodista

03/04/2024

Pistachio Milk Chocolate Chip Cookies
Ingredients
- 2 1/4 cups (11.25 oz) all purpose flour
- 2 teaspoons almond extract (I replaced wt vanilla extract
- 1 teaspoon baking soda
- 2 extra-large eggs (I used large egg instead)
- 3/4 cup (6oz) granulated sugar( I reduced to ½ cup)
- 3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup)
- 3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup)
- 1 1/2 cups (7.5 oz) milk chocolate chips
- zest of 2 oranges
- 1 1/2 cups shelled pistachios
- 1/2 teaspoon salt
- 2 sticks unsalted butter (8 oz),room temperature

Preparation
Place the butter,granulated sugar and brown sugar in a large mixing bowl.Using an electric mixer set on high speed,beat the mixture until it is light and fluffy,about 2 minutes.Reduce the mixer speed to low and add in the eggs,one at a time, and mix zest and finally the flour.When the flour mixture is totally incorporated,mix in the chocolate chips and nuts.Drop the dough by rounded tablespoons on the prepared sheets,placing the portions 2 inches apart.

Bake the cookies,one sheet at a time, until they just begin to brown around the edges,10-12 minutes.The center should remain pale.

Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.

Bake the remaining cookies in the same way. (You do not have to replace the lining material for subsequent batches).Store in an airtight container at room temperature for up to 2 weeks.

Source: Foodista

01/04/2024

Pistachio and Lime Financiers
Ingredients
- 1/4 cup of buckwheat flour
- 185 grams of melted butter
- 6 egg whites
- 1 1/2 cups of icing sugar
- 1 tablespoon of lime juice
- 2 teaspoons of finely grated lime rind
- 1 1/2 cups roasted pistachios
- 1/4 cup of rice flour

Preparation
Add in butter, sifted sugar, flours, lime juice and rind and nuts.

Mix well.Spoon the mixture into pans and bake about 20 minutes. Stand them in pans for 5 minutes and take them out onto a wire rack to cool.

Brush with hot sugar syrup.

Source: Foodista

Daily Healthy Habits