Til Bota/Tilor chutney....(Black Sesame seed chutney)

তিল বতা 

Ingredients....

• 1/2 cup of cleaned and toasted Black sesame seed (Toast the sesame seed in a hot tawa or karai for 1-2 minutes)
• 1-2 garlic cloves
• Chillies (according to your taste)
• Few drops of mustard oil
• Salt to taste

Method....

Grind all ingredients with little bit of water and make a fine paste...Before serving add 3-4 drops of raw mustard oil to enhance the flavor...

Bacon Tomato And Cheddar Pasta Bake Recipe

INGREDIENTS:

•   1 (16 ounce) package pasta of choice
•   1 tablespoon vegetable oil
•   1 onion, chopped
•   1 cup chopped bacon, or Canadian bacon, or ham
•   salt and pepper to taste
•   1 (10.75 ounce) can condensed tomato soup
•   2 cups shredded Cheddar cheese, divided
•    1/2 cup milk

INSTRUCTIONS:

1. Lightly salt a large pot of water and bring to the boil.
2. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large saucepan, heat the oil and add onion, bacon, salt, and pepper.
4. Cook until bacon is crispy and onion is soft. Drain fat.
5. Pour in tomato soup and stir; bring to boil.
6. Reduce heat to low; add 1 cup Cheddar cheese and the milk.
7. Stir until cheese is melted.
8. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
9. Combine sauce with pasta in a baking dish.
10. Sprinkle with remaining 1 cup cheese.
11. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Source : Get Cookin with Chef Ron lock

Party Veggie Pasta Salad Recipe

INGREDIENTS:

•   16 ounces dry whole grain rotini or other pasta shape
•   1/2 cup extra virgin olive oil
•   2 cups fresh bite-size broccoli florets or chopped asparagus
•   1 large clove garlic, minced
•   1/3 cup red wine vinegar
•   3/4 cup grated Pecorino-Romano or Parmigiano-Reggiano cheese
•   1 (6 ounce) jar marinated artichoke hearts, drained and chopped
•   1 large orange bell pepper, diced
•   1 pint grape tomatoes, halved lengthwise
•   1 small or 1/2 large red onion, halved and thinly sliced
•   1/2 cup sun-dried tomatoes (not oil-packed), thinly sliced, rehydrated (if need)
•   1/3 cup hot banana pepper rings or thinly sliced pepperoncini, drained
•   1/2 cup thinly sliced fresh basil
•   2 teaspoons finely chopped fresh oregano, or to taste
•   1 1/4 teaspoons sea salt, or to taste
•   3/4 teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS:

1. Cook the pasta according to package directions until al dente, about 9 minutes.  Drain the pasta (do not rinse) and, while hot, toss with 1/4 cup of the oil, the broccoli, and garlic in a large bowl. Set aside to cool for 30 minutes. Then chill in the refrigerator.
2. Add the vinegar to the cool pasta and toss to coat. Add the cheese and toss to coat. Add the artichoke hearts, bell pepper, grape tomatoes, onion, sun-dried tomatoes, hot pepper, basil, oregano, salt, and black pepper and toss to combine. If not serving immediately, chill covered in the refrigerator.
3. When ready to serve, toss with the remaining 1/4 cup oil, adjust seasoning, and serve at room temperature.

Source : Jackie Newgent

Homemade Minestrone Soup Recipe

INGREDIENTS:

•   2 cans (14.5 oz) diced tomatoes
•   2 tablespoons tomato paste
•   ¼ cup sun-dried tomato pesto
•   1 Parmesan rind
•   4 cups vegetable stock
•   2 cups water
•   1 cup carrots, diced
•   1¼ cup celery, diced
•   1½ cup white onion, diced
•   4 - 5 cloves garlic, minced
•   1 teaspoon dried oregano
•   1 sprig rosemary (or ½ teaspoon dried)
•   2 bay leaves
•   salt and pepper to taste
•   1 can (15 oz) red kidney beans, drained and rinsed
•   1 can (15 oz) great northern beans, drained and rinsed
•   1½ cups zucchini, diced
•   1½ cups tubular (ditalini) pasta
•   1 cup frozen green beans, thawed
•   2½ cups baby spinach, chopped
•   Finely shredded Parmesan cheese, for serving (or Romano)

INSTRUCTIONS:

1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.

Source: Little Spice Jar

Zesty Red Lentil Tomato Soup Recipe

INGREDIENTS:

Sauce

•   1/2 White Onion (lighter sauce) or Red Onion (richer sauce)
•   2 to 3 Cloves Garlic
•   2-3 Tablespoons Extra Virgin Olive Oil
•   1/4 Cup of Dry White (lighter sauce) or Red Wine (richer sauce)
•   1 Tablespoon Fresh Oregano
•   1 Jar of Eden Organic Crushed Tomato Sauce for a rich sauce or Bionaturae for a lighter        sauce. Or a can of BPA free Muir Glen.
•   1/2 Cup Filtered Water
•   1 1/2 to 2 Teaspoons Sea Salt

Lentils and veggies

•   3 Cups Red Lentils
•   12 Cups Filtered Water
•   4 Small Potatoes – 1/2 inch diced
•   3 Large Carrots – sliced
•   1 Cup Fresh or Frozen Corn
•   3 Cloves Garlic – whole
•   2 Unsalted Vegetable Bouillon Cube
•   1/4 Cup Extra Virgin Olive Oil

Spices

•   1 Tablespoon Garlic Powder
•   1 Tablespoon Onion Powder
•   1 Tablespoon Paprika Powder
•   1 Tablespoon Sea Salt or to Taste
•   1/2 Teaspoon Cayenne Pepper or to taste (Optional)
•   Optional Garnishes – crushed red peppers, micro sprouts, fresh oregano, chili oil (olive oil      & paprika)

INSTRUCTIONS:

Marinara sauce

1. Dice the onion and mince the garlic then put in straight sided pan with 2 tablespoon of extra virgin olive oil.
2. Saute on medium-high heat untill soft and slightly golden. About 5-7 minutes.
3. Add oregano, dry white or red wine and saute until wine reduces.
4. Add the tomato sauce and pour filtered water into the jar then shake to get all the remaining sauce from jar, pour in and stir.
5. Let simmer for 1/2 hour on medium-low heat.
6. Add 1-2 more tablespoons of olive oil, sea salt and simmer for another 1/2 hour.

Lentils and veggies

1. While the marinara is simmering add lentils to a 5 1/2 quart soup pot, rinse thoroughly and strain.
2. Add the water to the lentils, potatoes, whole cloves of garlic and the bullion cubes then bring to a boil on medium-low heat. Cook for about 20 – 30 minutes or until potatoes are soft. As the starchy foam surfaces, scoop it off.
3. While lentils are cooking, in a medium pot add water and then a steam basket, steam carrots on high until soft and add to lentils when potatoes are soft.
4. After the lentils and potatoes are cooked add the marinara, corn, olive oil, salt and spices.
5. Simmer on low for 20 more minutes.

Source : CaliZona

Coconut Bulgur And Butternut Squash Bowl Recipe

INGREDIENTS:

• 1 cup bulgur wheat
• 2 cups water
• 1 small butternut squash (about 1 and ½ pounds)
• 2 TBS olive oil, divided
• pinch of salt
• ⅓ cup shredded unsweetened coconut
• 6 oz. baby spinach
• 3 TBS low-sodium soy sauce
• 2 tsp sesame oil
• 1 stalk of green onion, finely chopped
• ¼ cup pomegranate tendrils

INSTRUCTIONS:

1. Pour the water and bulgur in a small saucepan, and bring it to boil. Reduce the heat to medium low, and let the bulgur simmer until the liquids are nearly evaporated, about 10-13 minutes. Turn off the heat and cover the saucepan with a lid. The bulgur should continue fluffing up.
2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
3. Peel and seed the butternut squash, and then chop the squash into ½-inch cubes. Toss the cubed squash with a tablespoon of olive oil and a pinch of salt. Spread the squash onto the baking sheet in a single layer. Bake the squash for 22 to 25 minutes, or until it can be easily pierced with a fork.
4. While the squash is cooking, toast the coconut in a pan. Heat the pan over medium heat, and spread the coconut in there. When the coconut starts to turn yellow, start stirring. Keep stirring until about 50% of the coconut is brown. Remove the pan from heat.
5. Heat another pan with a tablespoon of olive oil over medium-high heat. When the pan is hot, pour in the spinach and start stirring. You just want the spinach to soften, so wilting the spinach should take no more than a minute. Remove from heat.
6. In a large bowl, pour the bulgur and mix it with soy sauce and sesame oil. Mix in the butternut squash, spinach, green onion, coconut, and pomegranate tendrils.
7. Serve immediately, and refrigerate any leftovers in an airtight container.

Source: Healthy Nibbles And Bits

Shakshouka With Kale And Mushrooms Recipe

INGREDIENTS:

• 2 tablespoons olive oil 
• ½ medium-sized yellow onion, chopped 
• 2 bell peppers, chopped* 
• 2 cups baby bella mushrooms, chopped 
• 4 cloves garlic, minced 
• 1 tablespoon ground cumin 
• 1/8 teaspoon ground cayenne pepper, optional 
• ½ teaspoon salt 
• 1/3 cup Mina Harissa mild harissa paste 
• 2 14.5-ounce cans unsalted diced tomatoes, undrained 
• 3 tightly packed cups lacinato (dino) kale leaves 
• 4 to 6 eggs

INSTRUCTIONS:

1. In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
2. Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
3. Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
4. Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
5. Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
6. Dig small wells into the shakshouka and carefully crack eggs into them.
7. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
8. Scoop eggs and sauce into bowls and serve with toasted bread.

Source: The Roasted Root

Korean (Ground) Beef Recipe

INGREDIENTS:

• 1 pound lean ground beef 
• 1/4 - 1/2 cup brown sugar 
• 1/4 cup soy sauce 
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced
• 1/2 - 1 teaspoon crushed red peppers 
• salt and pepper 
• 1 bunch green onions, diced

INSTRUCTIONS:

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Source: The Pastry Chef's Baking

Barbacoa Beef Bowls Recipe

INGREDIENTS:

• 4 cups cooked white rice, warmed
• Juice of 1 lime
• 2 cups Barbacoa Beef, warmed
• 2 cups halved cherry or grape tomatoes
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• ½ cup chopped green onion
• 1 large avocado, pitted and diced
• 4 tablespoons chopped cilantro leaves

INSTRUCTIONS:

1. In a large bowl, toss together the warm rice and fresh lime juice. Divide evenly among four serving bowls. 
2. Into each bowl, place ½ cup beef, ½ cup tomatoes, ¼ of the beans, ¼ cup corn, ⅛ cup green onion, and ¼ of the avocado. 
3. Garnish each bowl with a tablespoon of chopped cilantro leaves. 

Source : The Wanderlust Kitchen

Veggie Delight Salad Recipe

INGREDIENTS:

LEMON AND HERB DRESSING

• 2 teaspoons grated lemon zest plus 1/4 cup lemon juice (from 2 lemons) 
• 2 teaspoons sugar/honey 
• 2 teaspoons Dijon mustard 
• 1/2 cup extra-virgin olive oil 
• 2 tablespoons finely chopped fresh chives 
• 2 tablespoons finely chopped fresh parsley 
• Salt and ground pepper to taste 

Mix everything Well and Store it in an Air-tight jar.

VEGGIE DELIGHT SALAD

• Roughly chopped Lettuce 
• Cucumber chopped into cubes 
• Carrots chopped into cubes 
• Shredded Beetroot 
• Sweet corn 
• Cherry Tomatoes, Halved 
• Red/Yellow Bell Pepper 
• Chives, finely chopped 
• Lemon and Herb Dressing to taste 
• Mayonnaise (Optional) 
• Salt and Pepper to taste 

INSTRUCTIONS :

1. Mix all the vegetables in a big bowl. 
2. Add Lemon and Herb dressing. Add Mayonnaise and mix everything well together. 
3. Add Salt and Pepper to taste. 

Source : Crispyoven

Moroccan Meatballs Over Couscous Recipe

INGREDIENTS:

• 2 tablespoons olive oil
• ½ small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• ½ cup pitted and chopped briny olives
• ½ cup white wine
• ¼ cup chicken stock or broth
• 1 (14-ounce) can crushed tomatoes
• 1 teaspoon light brown sugar
• ½ teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

Meatballs:

• 1 egg
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• ¾ pound ground beef
• ⅓ cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves

Couscous:

• 1 cup water
• 1 cup chicken stock or broth
• 1 tablespoon olive oil
• ¼ cup finely chopped dried dates
• 1 cup quick-cooking couscous
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. If baking the meatballs, preheat the oven to 350ºF. If frying, ignore this step.
2. In a medium bowl, combine egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and ground oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
3. If baking, place on a foil-lined baking sheet. Bake the meatballs about 15-20 minutes, or until almost browning...
4. If frying, In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed.
5. Now, to make the sauce! In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
6. If you baked your meatballs, once they've finished cooking, transfer them gently to the saucepan with the sauce and let simmer for 10 minutes. If you fried your meatballs, transfer them to the saucepan with the sauce and simmer for 20 minutes or until cooked through completely. Meanwhile, make your couscous!
7. Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
8. Divide up your couscous into individual bowls, spoon meatballs and sauce over couscous, and garnish with fresh parsley. 

Source : 40aprons

Colombian Beef Stew (Carne Guisada Recipe)

INGREDIENTS:

For the Carne Guisada

•     2 tablespoons vegetable oil
•     1¼ pounds stew beef
•     3 cups chopped ripe tomatoes (about 4 tomatoes)
•     2 cups chopped yellow onion (about 2 medium onions)
•     4 tablespoons minced garlic
•     ¾ teaspoon ground cumin
•     ½ teaspoon ground cayenne pepper
•     2 cups beef broth
•     1 tablespoons white vinegar
•     1 pound baby red potatoes, cut into uniform bite-sized pieces

For the Creamy Avocado-Cilantro Sauce

•     ½ of a large, ripe avocado
•     Juice of half of one lime
•     ½ cup cilantro leaves and stems
•     1 scallion (green onion)
•     ¼ teaspoon salt
•     4 tablespoons extra virgin olive oil

INSTRUCTIONS:

1. Heat the oil in a 5-quart or larger Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer and let cook, undisturbed, until the meat is browned and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat process to brown on each side.
2. Add the tomatoes and onion to the pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper and cook for 30 seconds. Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
3. Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
4. Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
5. Serve the stew warm topped with the creamy avocado-cilantro sauce.
   Source : The Wanderlust Kitchen
   
   

CRISPY HEALTHY VEG ROLLS

INGREDIENTS :-

For Dough : Maida - 2 cups, Baking Powder, Salt & Oregano, Oil - 1 tsp

For Filling : Peas, Potato, Capsicum, Carrot, Coriander, Butter, Sweet Corn,Beans, Cabbage,Onion, Ginger Garlic Paste, Chilly Powder, Chat Masala powder, salt to taste.)

Corn Flour coating - Two teaspoon Corn Starch in half cup water and Bread Crums

PROCEDURE :-

STEP 1 - Make a Soft Dough and keep it aside for two Hours

STEP 2 - For the filling : On a Frying Pan add one spoon butter , 1/2 Spoon Ginger Garlic Paste and ,Onions. After 1 minute add rest of the Vegetables and half cup water, Cover it with a Lid and Cook it Properly. Add all Masala, Coriander and mix it well till it's dry and there is no water. 

STEP 3 - Cut square shape roti and add the filling and roll it as shown in the picture below

STEP 4 - Roll in Corn Slurry and Coat with Bread Crum as shown in picture below

STEP 5 - Airfry for 15 minutes @ 200 degree. Until golden brown. Serve hot with green chutney or ketchup.

Orange-Marinated Flank Steak Recipe

INGREDIENTS:

• 6   tablespoons soy sauce
• 6   tablespoons red-wine vinegar
• 1/4  cup honey
• 1/4  cup orange juice
• 2   tablespoons vegetable oil
• 1   teaspoon red-pepper flakes
• 2   pounds flank steak

INSTRUCTIONS:

1. Combine soy sauce, vinegar, honey, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Add flank steaks; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2. Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3. Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4. Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.

Source : The Recipe File

Eggs Benedict Casserole Recipe

INGREDIENTS:

• 12 oz Canadian bacon - chopped
• 6 English muffins cut into one inch cubes
• 8 eggs
• 2 cups whole milk
• 1 teaspoon salt
• ½ teaspoon pepper
• a few dashes of hot sauce (optional)
• Hollandaise (if using package)
• 2 package Knorr Hollandaise Mix
• 2 tablespoon lemon juice
• 4 tablespoons cream cheese
• Prepare mix per package instructions.
• Add lemon juice and cream cheese and whisk.
• Hollandaise (from scratch)
• 4 egg yolks
• ½ cup heavy cream
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ cup melted butter

INSTRUCTIONS:

For casserole:

1. Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top. Refrigerate, covered, 4 hours or overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. Hollandaise (using package) 

For Hollandaise (from Scratch)

1. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. 
2. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Source: Laughing Spatula

Basil Knots Recipe

INGREDIENTS:

Basil Knots:

• 1 cup of warm water
• 2 tbsp of butter, softened
• 1 egg
• 3¼ cup of flour
• 1 tbsp of sugar
• 1 tsp salt
• 3 tsp regular active dry yeast

Garlic Basil Butter:

• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp chopped basil

INSTRUCTIONS:

1. In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast becomes frothy.
2. In the bowl of your mixer, mix the flour and salt together. Add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
3. Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
4. After dough doubled in size, preheat oven to 400° F / 205° C. Cover baking sheet with parchment paper.
5. Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
6. Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
7. If there's any garlic basil butter left, brush again on knots before serving.

Source: Baking Glory

Cucumber With Red Onion Salad Recipe

INGREDIENTS:

• 1 big cucumber, thinly sliced
• 2 Red onions, thinly sliced in half rounds
• 1 cup plain yogurt
• 1/2 cup chives, finely chopped
• Salt and Pepper

INSTRUCTIONS:

1. Mix cucumber and Red onions in a bowl.
2. and fresh chives.
3. Pour the yogurt into the bowl.
4. Mix everything together and refrigerate for an hour.
5. Add salt and pepper to taste.
6. Serve chilled.

Source: CrispyOven

Vegan Pizza Bites Recipe

INGREDIENTS:

For the Pizza Dough:

• 2 cups of All Purpose Flour
• 1 tsp Salt
• 1 tsp Sugar
• 2 Tbsp of Extra Virgin Olive Oil
• 1 Cup of Warm Water
• 1 Tbsp of Yeast

For Stuffing:

• 1/2 tbsp oil
• 1/2 Cup Pizza Sauce
• 1 large Onion, Chopped
• 1 bellpepper, chopped
• Few Jalapeño Peppers, Sliced
• Few black olives, Sliced
• Salt and Pepper
• Mozzarella Cheese
• Italian Seasoning, Optional / Sesame seeds

INSTRUCTIONS:

For the Pizza Dough:

1. Take 3 tbsp of warm water and add the yeast and sugar. set it aside for about 5 minutes.
2. In the bowl, mix together the flour, salt, and olive oil. Stir the yeast in the water to make sure it’s all dissolved and add it to the flour mixture. Now you can do it in the stand mixture or with your hands. Knead a smooth dough adding little bit of warm water slowly. The dough should be smooth and not sticky.
3. Oil a large bowl with some olive oil and set aside. Place the dough in the oiled bowl and brush the top with a little oil as well. Cover with plastic wrap and place it somewhere warm to rise and double in volume. It can take up to 1-2 hours.

For the Stuffing:

1. Add 1/2 tbsp oil in a non-stick pan and add onions and bell peppers. Cook for 3-4 minutes and add Jalapeño Peppers, black olives and pizza sauce. Add salt and pepper and cook for 3-4 minutes. The stuffing mixture should be thick. So add pizza sauce little bit at a time.
2. Let it cool down completely.

Vegan Pizza Bites:

1. Preheat your oven to 220 degrees Celsius.
2. Knead your dough again for 2 minutes and divide it into 12 balls.
3. Roll your dough into 4 inch diameter and Fill each piece with a stuffing and cheese.
4. Seal the dough shut around the filling, and place them seam side down onto the prepared baking pan. I used my brownie tin.
5. Brush the top with olive oil, and then evenly sprinkle some Italian seasoning or sesame seeds.
6. Bake them for about 20 minutes or until golden brown.
7. Serve hot with your favorite sauce.

Source: CrispyOven

Chicken And Broccoli Stuffed Shells Recipe

INGREDIENTS:

Pasta:

• 8 oz large pasta shells
• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 1 lb steamed broccoli, chopped
• 8 oz cream cheese, softened
• 1 egg
• 4 oz shredded Mozzarella cheese
• ½ cup grated Parmesan
• 1 tablespoon fresh parsley, minced

Sauce:

• ½ cup butter
• 1 clove garlic, minced or grated
• 2 cups whipping cream
• 4 oz shredded Mozzarella cheese
• ¾ cup grated Parmesan

INSTRUCTIONS:

1. Preheat the oven to 350ºF. Spray a large baking dish with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
3. Meanwhile, heat the olive oil in a sauté pan over medium-high heat. Season the chicken with salt and pepper, and add it to the pan. Cook until browned and cooked through.
4. In a large bowl, beat together the cream cheese and egg. Stir in the 4 oz Mozzarella, ½ cup Parmesan and parsley. Add the chicken and the broccoli and stir until combined.
5. Fill each of the shells with a large spoonful of the filling. Place in the prepared baking dish. Set aside.
6. In a large sauté pan, melt the butter. Add the garlic and cook for 30-60 seconds, until fragrant. Whisk in the cream. Bring the mixture to a simmer, then add the half of the Mozzarella and the Parmesan. Simmer for 5-10 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper.
7. Pour the sauce over the top of the prepared shells. Top with the remaining Mozzarella cheese. Cover the baking dish with foil and bake for 30 minutes, then uncover and cook an additional 10-15 minutes, until the sauce is bubbling.
8. Remove from the oven and let sit for 10 minutes before serving.

Source: Taste and Tell

15-Minute Curried Ham With Mangoes Recipe

INGREDIENTS:

• 1 lb. cooked lean ham, cut into bite sized pieces
• 2 c. peeled and diced ripe mango
• 2 Tbsp. cold butter, cut into small pieces
• ¼ c. packed brown sugar
• 1 tsp. curry powder

INSTRUCTIONS:

1. Preheat your oven's broiled to high. Adjust an oven rack to be about a foot from the heat source.
2. Place the ham in an oven-safe casserole dish, then top with the mango pieces.
3. Dot the top of the mangoes with the butter, then sprinkle the brown sugar and curry powder on top.
4. Broil until the brown sugar starts to bubble, 5-10 minutes (depending on how hot your oven's broiler is)
5. You may wish to broil on low if you're not sure how hot the "high" setting gets. Put your oven rack about 8 inches below the heat source if you're broiling on low.

Source: The Wanderlust Kitchen

Curry Roasted Cashews Recipe

INGREDIENTS:

• 1 lb. raw cashews
• ⅛ cup. coconut oil
• 1 Tablespoon curry powder
• 1 teaspoon salt
• ⅛ teaspoon ground cayenne pepper (optional)

INSTRUCTIONS:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
3. Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
4. Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.

Source: The Wanderlust Kitchen