Adding cilantro may give a sense of freshness into this recipe. But if you do not like cilantro, you can use other alternatives such as parsley or dill. This easy Maple-Mustard Roasted Salmon recipe is so simple that you can serve and enjoy within 20 […]
If you are looking for a savory seafood recipe, here is one great recipe. This dish is ideal for those who want fast but healthy dinner! Preparation time: 15 minutes Cooking time: 15 minutes Yield: 4 servings Ingredients to prepare: ¾ cup of instant grits […]
This homemade strawberry sauce recipe can be used as strawberry toppings for cakes, yogurts, pancakes, waffles, biscuits, oatmeal, or layer it in a parfait or trifle. Use fresh or frozen strawberries in making this easy and quick strawberry sauce giving your desserts something extra perk.
For this recipe, you will need a 1-pound carton of strawberries, or 16 ounces (giving you 3 to 4 cups, or 450 grams). You can also substitute strawberries with other berries like blueberries, blackberries, or raspberries, without changing anything to the recipe. Cherries can work also, but pit and halve them first. If berries are too sweet, you may decrease up to 3 tablespoons of sugar.
Why lemon? Lemons enhance the taste of the strawberry toppings. You will need about 2 teaspoons of fresh lemon juice and 1 teaspoon of lemon zest. You can also skip the lemon zest, if you want.
How much strawberry chunks is up to you. If you prefer less chunks, you can mash up strawberries a little more as it cooks.If you prefer no chunks, just blend the finished strawberry sauce in a blender until you reach your preferred consistency.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Yield: 1 & ½ cups
What you will need:
1 lb fresh strawberries, hulled and sliced in half( if you are using frozen strawberries, avoid thawing them)
1 tbsp cornstarch
3 tbsp (or 45 ml) of warm water
¼ cup (or 50g) of granulated sugar
Zest and juice from ½ lemon
How to Make Homemade Strawberry Sauce
- Whisk cornstarch and together until cornstarch has fully dissolved. For easy mixing, you may use a fork.
- Put the cornstarch mixture and all the remaining ingredients in a small saucepan over medium heat. Stir the mixture as it cooks using a rubber spatula or wooden spoon. As you stir, you may also brea up some strawberries.
- Bring it to simmer and let it simmer for about 5 minutes, while stirring it constantly.
- After 5 minutes, remove pan from heat and let it cool. The mixture thickens as it cools.
- Serve the sauce warm before it cools completely, if you want. Or, you may store it in the fridge up to 1 week. This homemade strawberry topping will be thick after storing it in the fridge, so microwave it for about 15 seconds, or warm it on the stove to thin out (if you desired)
After the strawberry sauce cools down completely, you can freeze it in a freezer-friendly container for up to 3 to 6 months. Then, you can thaw it on the counter, or in the fridge. Or, if you want, you can warm it up in the microwave or on the stove.
Originally published in Sallys Baking Addiction, 2019.
Yes, this is Caesar salad that we love and it’s vegan-inspired recipe. The dressing is made with raw cashews, lemon juice, garlic, capers, and Dijon, making the salad so creamy!
A regular Caesar salads contain anchovies, egg and Parmesan cheese which are not allowed in a vegan diet. This recipe is without egg and dairy ingredients. This salad is also recommended for other dietary restrictions.
This Caesar salad uses whole grain bread for croutons, but if you are following a gluten-free diet, replace it with gluten-free bread. Or, you can leave it out if you prefer low-carb and Whole30 compliant.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
What you will need
2 slices of whole grain bread (or gluten-free bread), 2 0z. Total
½ clove garlic
Extra-virgin olive oil spray
3 heads romaine lettuce
2 radishes, sliced into paper thin
2 tbsp chopped chives
2 tbsp capers, drained
2 tbsp hemp seeds
Pinches of red pepper flakes (optional)
¼ cup microgreens (optional)
Sea salt and fresh ground black pepper
Lemon wedges for serving
What you will need for vegan Caesar dressing (6 servings)
1 clove garlic
½ cup of raw cashews
2 tsp Dijon mustard
2 tbsp fresh lemon juice
2 tsp capers, drained
½ cup of water
Freshly ground black pepper
How to make the recipe
- Preheat oven to 350°F.
- Rub bread slices with the cut side of the garlic clove. Slice the bread into cubes.
- Spray bread cubes with olive oil. Bake for about 10-15 minutes, or until they are crispy.
- Preparing the dressing: In a high speed blender, put the cashews, garlic, mustard, lemon juice, capers, few grinds of black pepper, and water. Blend until it becomes creamy.
- Preheat a grill or grill pan to high heat.
- Slice romaine heads in half lengthwise. Sprinkle with some olive oil and pinch of salt and pepper.
- Grill romaine, cut side down for about 1-2 minutes, or until char marks appear. Flip gently the romaine and grill for about two minutes more.
- Gather the salad ingredients with grilled romaine and a drizzle of the dressing.
- Top the salad with radishes, capers, chives, and croutons.
- Drizzle with microgreens, he,p seeds, and red pepper flakes (if you decide to add this ingredient).
- Serve with lemon wedges and remaining dressing on the side.
Recipe notes: Omit bread for low-carb and Whole30 followers
Originally published at Skinny Taste in 2019.
Try this low-fat Cheesy French Omelette for breakfast. “So hearty and rich-tasting,” says Bernice Morris who shared this breakfast recipe. Preparation & Total Cooking Time: 20 minutes Makes: 2 servings What you will need 2 large eggs 4 large egg whites ¼ cup of fat-free […]
This Pork Dumplings recipe consists of ground pork, shitake mushrooms, and shrimp. Great for appetizer, snack, or even as your main dish.
This dumpling recipe uses a mixture of ground pork and minced shrimp but you can substitute the pork with ground chicken, the shrimp with crab meat, or whatever meat you prefer. You may also remove seafood, if you want, and use all meat.
The chopped shitake mushrooms are added for extra flavor and texture, but you can include shredded napa cabbage to add volume to the meat mixture, or add onions to put some color.
I recommend grating fresh ginger and press it to extract its juice. This will give you the best flavor without any ginger bits to bite into. The cornstarch only acts as a binder and as a tenderizer which will keep the meat moist and juicy.
Get round dumplings wrappers instead of the square ones. Round dumplings wrap around the meat more tightly. But if there none, just use the mouth of a drinking glass as a stencil to cut the dumpling wrappers into round.
If you are using a metal steamer, line its basket with steaming paper or lightly grease with cooking spray to prevent the dumplings from sticking.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time before Serving: 40 minutes
Yield: About 30 dumplings
You will need:
1 lb ground pork
¼ lb large shrimps (peeled, deveined and finely chopped)
6 medium-sized dried shitake mushrooms
1 thumb-sized ginger (peeled, grated, and juice extracted)
1 tbsp soy sauce
1 tsp salt
½ tsp pepper
½ tsp sugar
1 tbsp cornstarch
2 tbsp water
1 pack (30 wrappers) dumpling wrappers
For dipping sauce:
Soy sauce to taste
Chili garlic to taste
calamansi/lemon juice to taste
How to make Pork Dumplings
- In a small mixing bowl with warm water, soak shitake mushrooms until they are softened. Squeeze liquid and mince mushrooms with your hands.
- In another bowl, mix ground pork, mushroom, shrimp, soy sauce, ginger juice, sugar, salt, pepper until well combined.
- In a bowl, mix cornstarch and water. Stir mixture until cornstarch is dissolved. Add the cornstarch mixture to pork mixture. Combine until well-mixed.
- Prepare wrappers into individual sheets. Scoop a tablespoonful of the meat mixture on the center of the wrapper. Gather sides to form a “cup” around the filling. Repeat with the remaining mixture.
- Place and arrange dumplings in a single layer for about ¼-inch apart on the steamer basket. Steam for about 15 to 20 minutes, or until dumplings are cooked through.
- Gently remove from steamer.
- Serve hot with dipping sauce.
How to make the dumpling dipping sauce: In a small bowl, combine soy sauce, calamansi juice, and chili-garlic sauce.
Best way to serve Pork Dumplings
- A great appetizer, snacks, or breakfast with the recommended dipping sauce.
- You can add these dumplings to meat or chicken broths to make a delicious filling soup.
- You can also add dumpling in noodles or vegetable stir fries.
- You can freeze pork dumplings uncooked, but you can also store them already steamed so that they are ready to serve after a fast reheating in the steamer of microwave.
- Arrange dumplings in a single layer in about 1 inch apart on a baking sheet. Freeze until they are solid and transfer them into an airtight containers, so they will not stick together when frozen. Keep them in the freezer for up to 3 months.
Reheating Pork Dumplings:
- In microwave, arrange few pieces of dumplings on a shallow plate and cover with damp paper towel.
- Microwave at medium power for about 20 to 30 seconds, or until heated through.
- Or, if you are using the steamer, arrange in a single layer on the steamer basket and cover with the lid. Steam for about 2 to 3 minutes, or until heated through.
- In a skillet, arrange dumplings in a single layer and add about 2 tablespoons of water.
- Cover pan with lid and steam for about 2 to 3 minutes, or until heated through.
Stir fry recipes are versatile and one of the best! You can use whatever ingredient that you have in your fridge. This hearty Fry Beef and Baby Corn recipe gives you tender beef slices, crunchy vegetables, and baby corn in sweet sauce. This quick easy […]