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<!DOCTYPE html>
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<head>
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<title>RECIPES</title>
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<br><br>
<h3 text align="center">MEALS</h3>
<br><br>
<div class="card-deck">
<div class="card">
<img src="https://images.unsplash.com/photo-1512058564366-18510be2db19?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8Nnx8ZnJpZWQlMjByaWNlfGVufDB8fDB8&auto=format&fit=crop&w=300&q=60" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">MEXICAN RICE</h5>
<p class="card-text">Ingredients<br>
2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
1 small yellow onion, root end trimmed and quartered
2 cloves garlic, roughly chopped
¼ cup extra-virgin olive oil
2 cups long-grain brown rice (do not rinse!)
1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
2 ½ cups vegetable broth
1 tablespoon tomato paste
1 teaspoon salt, to taste
½ cup finely chopped fresh cilantro
Red pepper flakes, optional, for extra heat
1 lime, sliced into wedges, for serving
<br> Method <br>
Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.
</p>
</div>
</div>
<div class="card">
<img src="https://images.unsplash.com/photo-1547592180-85f173990554?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8MTB8fHF1aW5vYXxlbnwwfHwwfA%3D%3D&auto=format&fit=crop&w=300&q=60" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">QUINOA PESTO BOWL</h5>
<p class="card-text">Ingredients<br>Veggies: red onion, red bell pepper, grape tomatoes and baby bella mushrooms. Feel free to mix it up with veggies you have on-hand!
Chickpeas: for a delicious and affordable plant based protein.
Spices: you’ll use garlic powder, dried oregano, salt and pepper to give the veggies and chickpeas the perfect flavor.
Olive oil: you’ll need just a bit of olive oil to coat your veggies and chickpeas.
Quinoa: the base of this amazing pesto quinoa salad. It gives the salad a wonderful nutty flavor and boost of protein.
Homemade pesto: made with fresh basil leaves, fresh lemon juice, water, garlic, chopped cashews (or sunflower seeds), grated parmesan and a pinch of salt.
<br>Method<br>First you’ll roast your veggies and chickpeas. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.
Drizzle olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes or until veggies are tender and roasted.
While the veggies are roasting, make the quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. (see below for the BEST tips for making fluffy quinoa!)
After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
Next make the pesto: In the bowl of a food processor, add basil, lemon, water, garlic, cashews and parmesan cheese. Process until smooth, about 1 minute, adding another tablespoon of water if necessary. Pesto will be on the thicker side.Once your veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold.</p>
</div>
</div>
<div class="card">
<img src="https://images.unsplash.com/photo-1521986329282-0436c1f1e212?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8OHx8c2FuZHdpY2h8ZW58MHx8MHw%3D&auto=format&fit=crop&w=300&q=60" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">SANDWICH</h5>
<p class="card-text">Ingredients<br>Tuna sandwich<br>
2 bread slices, whole grain
1 Tuna can
2 tablespoons Low fat mayonnaise
1 teaspoon Mustard
Green onion
1/4 Red onion, chopped
1-2 Lettuce leaves
Seasoning to taste
Caprese sandwich<br>
2 bread slices, whole grain
2oz (60 grams) Mozzarella cheese, low fat
2 slices Tomato
4-5 Basil leaves
2 teaspoons Olive oil
Seasoning to taste<br>Bread of your choice. I used a wholegrain sandwich bread.
Fresh salad vegetables. Lettuce (or other leaves), tomato, cucumber, onion, carrots, beetroot, peppers, spinach, avocado etc.
Cheese. Optional.
Mayonnaise. Alternatively you can use Greek yogurt.
Fresh herbs. I used basil, chives and parsley.
Lemon juice.
Salt and pepper.
<br>Method<br>Tuna sandwich<br>
In a bowl mix all ingredients together.
Spread tuna mixture over the bread. Serve.
Caprese sandwich<br>
Lightly brush bread slices with olive oil and toast.
Place basil leaves as a first layer, then mozzarella cheese, then tomatoes. Serve.<br>Make the herb mayo: Combine the mayonnaise (or yogurt) with lemon juice, fresh herbs, salt and pepper. Blend with an immersion blender or food processor until smooth then set aside.
Prep the vegetables: Thinly slice the tomato, cucumber and red onion and julienne the cucumber. I added sliced Monterey Jack as well but that’s optional.
Assemble the sandwich: Spread a generous amount of the herb mayo onto two slices of bread then top with all your prepped vegetables and cheese. Slice and serve.
</div>
</div>
</div>
<br>
<div class="card-deck">
<div class="card">
<img src="https://images.unsplash.com/photo-1590947132387-155cc02f3212?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8NXx8cGl6emF8ZW58MHx8MHw%3D&auto=format&fit=crop&w=300&q=60" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">PIZZA</h5>
<p class="card-text">INGREDIENTS<br>1/2 cup whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
2-1/2 cups all-purpose flour
1 cup water
2 tablespoons olive oil
SAUCE:
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
TOPPINGS:
1 teaspoon olive oil
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/2 cup chopped green or red pepper
1/4 cup chopped onion
1-1/4 cups shredded part-skim mozzarella cheese
<br>Method<br>Preheat oven to 450 degrees
Lightly spray a pizza pan with cooking spray – use as the base to spread out the dough. One tip for spreading out the dough – don’t try to use a rolling pin if you’re using a premade dough (like the Trader Joe’s Whole Wheat pizza dough)! Use your hands: sprinkle flour on the dough and on your hands, knead it, and then spread it with the palms of your hands.
Once the dough is spread out, top with pizza sauce
Sprinkle garlic, red pepper, onion and tomato slices over the sauce
Top with grated Parmesan and chopped spinach leaves
Bake in the oven for 10-12 min until the crust is golden brown and the cheese is bubbling/slightly golden
</p>
</div>
</div>
<div class="card">
<img src="https://images.unsplash.com/photo-1567188040759-fb8a883dc6d8?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8NHx8cGFuZWVyfGVufDB8fDB8&auto=format&fit=crop&w=300&q=60" height="290px" width="400px" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">PANEER TIKKA</h5>
<p class="card-text">
Ingredients<br>6 Paneer cubes
9 capsicum pieces in cubes
9 slices Tomatoes
9 slices onion
2 tsp Ginger garlic paste
1 tsp Lemon juice
1 tsp Red chilli pow
1/2 tsp garam masala
1 tbspn mustard oil
To taste Salt<br>Method<br>Cut the paneer into squares. Cut the capsicum, tomato and onion into 1 inch cubes. Fine chop the coriander leaves.
2
Keep the curd in a fine sieve to strain the excess water.
3
Heat 1 teaspoon of oil and add besan to it. Toast till it turns a light golden color. Set aside.
4
In a mixing bowl add ginger garlic paste along with spices, except chat masala.
5
Add the strained curd, besan and mix well (marination should be thick enough to coat the veggies and paneer).
6
Toss the paneer squares along with vegetables in the marination and coat well. Cover and set aside for at least half an hour (refrigerated).
7
Skewer paneer cubes alternating with onion, capsicum, and tomato. Repeat with other paneer cubes (each skewer should have two paneer pieces). To cook the paneer tikka, place marinated skewers on a baking tray and roast at 220 degrees C for 6-8 minutes. Apply a little oil while roasting.
8
Once done, the skewers will look roasted on the outside. Remove and place on a plate. Sprinkle chat masala and coriander leaves. Serve hot with green chutney.
</p>
</div>
</div>
<div class="card">
<img src="https://images.unsplash.com/photo-1592778024292-d6782d22add7?ixlib=rb-1.2.1&ixid=MXwxMjA3fDB8MHxzZWFyY2h8Mnx8bm9vZGxlc3xlbnwwfHwwfA%3D%3D&auto=format&fit=crop&w=300&q=60" class="card-img-top" alt="...">
<div class="card-body">
<h5 class="card-title">NOODLES</h5>
<p class="card-text">Ingredients<br>
150 grams Veg Hakka Noodles
50 grams small soy nuggets, soaked in warm water for 30 minutes
an inch piece ginger, finely chopped
3 carrots, julienned
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 -1/2 cups cabbage, thinly sliced
10 to 12 green beans, cut lengthwise
1 large onion, thinly sliced
1/4 cup green onions, chopped
5 to 6 spring onion, stalk and leaves chopped
1 teaspoon black pepper powder
salt to taste
1 tablespoon Saffola oil
1 tablespoon of Asian Red chilli sauce
1 teaspoon of green chilli or white vinegar
<br>Method<br>
To begin making the Vegetarian Hakka Noodles recipe, first cook the noodles according the instructions in the package
Cool, the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy
Add a tablespoon of oil to the cooled noodles and keep aside
Heat oil in a large frying pan on high heat; add ginger, sliced onions, spring onions, carrots, beans, bell peppers, cabbage, soy nuggets and sauté on high until it has a cooked and crisp texture. Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness
Stir in the cooked noodles, black pepper and the sauces if you plan to add. Stir on high until all the vegetables get blended well with the noodles
Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian</p>
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