Recipes to remember

 https://www.lemonblossoms.com/blog/sheet-pan-chicken-shawarma-with-vegetables/   Ingredients 4 tablespoons olive oil 1 tablespoon water 1 tablespoon lemon juice, freshly squeezed 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon turmeric 1 teaspoons salt A pinch of ground cinnamon, cayenne pepper and black pepper 2 pounds chicken tenders, cut in half 1 large red onion, sliced 1 large yellow bell pepper, sliced 1 pint cherry tomatoes Chopped parsley for garnish (optional) Instructions Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.  On a sheet pan lined with aluminum foil or parchment paper, place the chicken tenders, onion, bell pepper and cherry tomatoes. Drizzle the chicken and vegetables with the spice mixture and toss well to combine. Bake for 15 to 20 m

 https://foodal.com/recipes/breakfast/vegan-belgian-waffles Ingredients 2 Tbsp ground flax seed 5 Tbsp water 1 1/2 cups almond milk 1 Tbsp apple cider vinegar 3/4 cup all-purpose flour 3/4 cup whole wheat pastry flour 1 Tbsp baking powder 1/2 tsp salt 3 Tbsp vegan granulated sugar or coconut sugar 5 Tbsp vegan margarine (I used Earth Balance) 2 tsp pure vanilla extract Instructions Preheat your waffle iron. Combine the flax seed and water in a small bowl to make a flax egg. Set aside. Combine the almond milk and apple cider vinegar in a measuring cup, and set aside. Add the flours, baking powder, salt, and sugar to a medium bowl and mix well. Melt the margarine in the microwave in a heatproof medium-sized bowl. Slowly add the almond milk mixture to the butter, whisking vigorously while you pour it in. Add the flax mixture and the vanilla, and mix well. Add the flour mixture to the butter mixture and mix well, until few lumps remai

  Ingredients Ingredient Checklist Cake: ¾ cup granulated sugar

  Ingredients Ingredient Checklist ½ cup blanched almonds 3 tablespoons brown sugar

  Ingredients   1 1/2 pts. blackberries (about 9 oz.)   1/4 cup sugar   1 1/2 qts. vanilla ice cream, softened   1/2 cup roughly chopped dark chocolate   How to Make It Mash berries with a fork in a microwave-safe bowl. Stir in sugar. Microwave, stirring every 20 seconds, until sugar has dissolved, 1 minute. Let cool completely. Beat ice cream in a stand mixer with the paddle attachment just until smooth, about 30 seconds. Scoop ice cream into a freezer-safe straight-sided container, alternating with blackberry mixture and chocolate. Fold ice cream to form a swirl, pulling up from the sides and bottom. Press plastic wrap onto surface; cover. Freeze until firm.  

  Ingredients Ingredient Checklist Topping: Cooking spray

Ingredients Ingredient Checklist 6 ¾ ounces all-purpose flour (about 1 1/2 cups) 1 ½ teaspoons baking powder

  Ingredients 1 1/2 pounds ground beef 2 cloves garlic, chopped 2 tablespoons ( 30 ml) oil 1 1/2 cups onion, diced, about 1 large onion 1/2 cup chopped celery, about 1 stalk 1 1/2 cups carrots,peeled and diced, about 4 medium carrots 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 4 cups zucchinis, diced, about 2 – 3 medium zucchinis 1 15-ounce can tomato puree or tomato sauce 1 15-ounce can diced tomatoes Instructions In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir ev

  Ingredients 1 Tbsp vegetable oil 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces 1 cup matchstick carrots 4 green onions , divided, sliced 1 Tbsp Thai green curry paste 4 cups water 1 (14 oz.) can can light coconut milk 1 Tbsp fish sauce 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz) 1 Tbsp fresh lime juice 1/2 cup roughly chopped cilantro , divided 1/3 cup Unsalted peanuts, chopped (optional) 1 tsp Sesame seeds (optional) Instructions Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.  Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.  Ladle out 1 cup of the water mi

INGREDIENTS  2 cans coconut milk (28 oz total,  not light) 1 qt chicken stock (homemade or good quality store-bought) approx 1.5 lbs thinly sliced chicken breasts (see note below) 4 dried bird’s eye chiles (or one fresh, or a chopped Serrano if easier to find) 2 limes, juiced, plus 1 lime cut into wedges for garnish 4 kaffir lime leaves (or lime zest, see note below) 1 lemongrass stalk 4 slices fresh galangal or ginger, about 1/2 inch thick 2 tsp fish sauce (or salt if preferred), plus more as desired 1 large handful baby shiitake mushrooms, approx 15-20 (oyster or straw work well, too) 1 small sweet pepper, thinly sliced- optional- cook in soup or use as garnish 1 cup water chestnuts 1 cup snap peas 1/2 cup chopped green onions handful chopped cilantro, plus more for garnish   to garnish: fresh basil (preferably Thai), cilantro, lime wedges, crushed red pepper or sriracha (for some spice), and some sliced pepper or a whole chile if desired for presentation    *

  Ingredients For the dressing: 1/3 cup vegetable oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 4 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 medium red onion, finely chopped For the salad: 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or  mixed bag from trader joes 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, coarsely chopped Kosher salt Freshly ground black pepper Instructions Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste an

  Ingredients Ingredient Checklist 1 cup halved heirloom grape or cherry tomatoes 1 teaspoon salt, divided