Monday, December 9, 2019

Healthy Barley Soup Recipe

Homemade healthy barley soup formula. An ideal choice to add whole grains to your diet. Able to relish in regarding thirty minutes. 

What may be a additional comforting food than a heat bowl of soup throughout chilly winter nights?

Healthy Barley Soup Recipe
Healthy Barley Soup Recipe

I guess the soup can get the foremost votes for winter foods. Once this soup is healthy what else will our body ought to fight the chilly temperatures outside.  I started incorporating additional whole grains rather than refined flour into our diet than before. That’s what the healthy organic phenomenon suggests to own for a diet.

This barley soup is filling, contains terribly easy ingredients that ar common and without delay offered. Initially, I created it impromptu with ingredients that I had in my larder at that point. We have a tendency to likeable it such a lot that we have a tendency to set to share this easy version of soup with you all. One bowl of barley soup and dinner is finished.

Healthy Barley Soup Recipe


  • 3/4 cup pearl barley
  • 1 celery stalk finely diced
  • 2-3 cloves garlic finely chopped
  • 3 cups chicken broth (or vegetable broth if vegan)
  • 2 cups water
  • 1 onion finely diced
  • 1/2 cup finely diced carrots
  • 1 tomato finely diced
  • 1 tsp finely chopped ginger
  • 1/4 cup chopped spring onions
  • 1 tbsp cooking oil
  • 1 tsp dried thyme
  • salt and pepper


  1. Heat oil in a large pot over medium heat. Add ginger, garlic and saute until fragrant for about 30-40 sec
  2. Add onions and saute until lightly golden brown for about a min. or two
  3. Then add all the remaining ingredients except spring onions and let it boil.
  4. Simmer on low heat for about 30 min. or until the barley is tender
  5. Garnish with spring onions and serve warm to enjoy a bowl of barley soup

Stuffed Potato Cakes

These vegetarian potato cakes square measure filled with mushrooms, veggies, and vegetarian cheese. This superb comfort meal is ideal for lunch or dinner. The formula is vegetarian (dairy-free), gluten-free, and simple to form.

I wished to form the vegetarian potato cakes very special and that’s why I stuffed them with mushrooms, veggies, and vegetarian cheese. And also the result very convinced Maine.

Stuffed Potato Cakes
Stuffed Potato Cakes

For the dough, you’ll want potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to form these vegetarian potato cakes gluten-free.

However, you'll be able to conjointly use flour or Triticum spelta flour, just in case you don’t have a protein intolerance. You would possibly want a touch bit less flour although however you'll notice at once if the consistency of the dough is correct.

The great factor concerning this formula is that you simply will vary it as you prefer. For instance, you'll be able to conjointly use tomatoes, corn, spinach or alternative vegetables. The potato cakes perpetually style delicious and ne'er get boring.

Stuffed Potato Cakes


  • 80 g white rice flour (1/2 cup) (see recipe notes)
  • 40 g cornstarch or tapioca flour (1/3 cup)
  • 1 kg potatoes (see recipe notes)
  • salt, pepper, nutmeg (to taste)


  • 1/2 of a zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 250 g mushrooms, sliced (about 3 cups)
  • 2 cloves of garlic, minced
  • salt & pepper to taste
  • spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes

Additional ingredients:

  • oil for frying
  • vegan cheese to taste (optional)


  1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
  2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
  3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.


  1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
  2. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  3. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Tomato Spinach Chicken Spaghetti

This chicken alimentary paste formula has various contemporary ingredients: garlic, tomatoes, and spinach.  This straightforward and fast dinner can become a family favorite! 

This chicken alimentary paste includes a sensible kind of contemporary ingredients:  spinach, tomatoes, basil, garlic.  Add chicken, preserved tomatoes and sensible quality vegetable oil to the combo – and you get a healthy and light-weight dinner! Therefore good!  This formula jogs my memory of tomato spinach shrimp alimentary paste that's conjointly flash and refreshing! This Mediterranean vogue meal is jam-choked with vegetables, macromolecule and sensible oils.

Tomato Spinach Chicken Spaghetti
Tomato Spinach Chicken Spaghetti

  • When we have confidence chicken alimentary paste, we tend to typically image a alimentary paste dish with various bechamel and white cheese.   Like this chicken and bacon alimentary paste with spinach and tomatoes in garlic bechamel.  This spinach tomato chicken alimentary paste has no bechamel.  It’s a healthy version of chicken alimentary paste.  And, it tastes like nutrient.
  • This spirited chicken pasta one in all the foremost in style recipes on my web site. it's been fastened one.6 million times and visited by lots of individuals.  I hope you are trying this Tomato and Spinach Chicken pasta alimentary paste.   See for yourself why it's therefore popular!
  • Did I forget to say that this alimentary paste formula is simple to create and takes solely half-hour from begin to finish? giant for a well-favoured dish that tastes like comfort food! And, it's stunning, spirited and colorful!

Tomato Spinach Chicken Spaghetti


  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 cup sun-dried tomatoes chopped, drained of oil
  • 2 tablespoons olive oil drained from sun-dried tomatoes
  • 1/4 teaspoon salt
  • 4 roma tomatoes chopped
  • 1/4 cup fresh basil leaves chopped
  • 8 oz spinach fresh
  • 3 garlic cloves chopped
  • 8 oz spaghetti pasta
  • 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
  • 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)


  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. 
  2. Add chopped chicken.  I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well. 
  3. Add red pepper flakes, and salt over all of the ingredients in the skillet.  
  4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
  5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken.  Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. 
  6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  7. Cook pasta according to package instructions, until al dente. 
  8. Drain.  Add cooked and drained pasta to the skillet with the chicken and vegetables. 
  9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil.  It's optional but really tasty!   Or you can add more olive oil from the jar from the sun-dried tomatoes.

Saturday, December 7, 2019

Mushroom Ravioli With Spinach

Mushroom pasta with Spinach - this simple meatless food dinner needs solely half dozen ingredients and thirty minutes! Mushrooms area unit saute with spinach, garlic, preserved tomatoes and combined with pasta. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

My family loves Italian crammed food combined with a flavourous mixture of vegetables and mushrooms! This instruction has been galvanized by my Italian pasta that conjointly options various veggies. I used factory-made pasta crammed with four cheese combine.

Mushroom Ravioli With Spinach
Mushroom Ravioli With Spinach

You can use any sort of pasta to mix with mushrooms: pesto crammed pasta, cheese pasta, spinach crammed pasta, etc. you'll be able to even build your own pasta from scratch if you prefer. I even have two homespun pasta recipes on my website that I extremely suggest. attempt homespun pasta with chevre and spinach filling and pasta with spinach and cheese cheese filling.

Only half dozen ingredients. This instruction needs spinach, mushrooms, preserved tomatoes, olive oil, garlic, and factory-made or homespun pasta. easy and easy!

Mushroom Ravioli With Spinach


  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 1/4 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon red pepper flakes
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 2 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 tablespoon olive oil
  • salt and pepper


  1. Cook ravioli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  6. Season with salt and pepper.

Friday, December 6, 2019

Reese’s Peanut Butter Cup Cookies

Reese’s spread Cup Cookies – soft and chewy spread cookie cups full of a Reese’s spread cup. Created in mini gem pans, they're a fun treat to serve and eat!

Like a ton of you, i'm a heavy spread lover, thus these cookies square measure a favourite. I conjointly love spread Nutella Cookies and Reese’s spread Swirl Brownies.

Reese’s Peanut Butter Cup Cookies

But guess what? After I post a main dish or dish instruction, I solely get some comments. However, after I post a course, I buy waaaay a lot of. Thus I will tell you all like attempting new desserts even as very much like I do. 

Over the years I’ve tried many styles of spread cookies with spread cups, however this is often positively my favorite instruction. I got it from my friend Jeni, and as presently as I created them my entire family declared them the most effective. They need been a family favorite ever since.

They are invariably nice and soft with simply the proper quantity of spread flavor. And in fact the Reese’s spread cup within the middle makes them wholly addicting!

Reese’s Peanut Butter Cup Cookies


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened to room temperature
  • 1 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 (11 oz) bag mini Reese’s peanut butter cups


  1. Preheat oven to 350 degrees.
  2. Cream butter, peanut butter, and sugars in a large bowl. Add vanilla extract and eggs, beat till well combined.
  3. Stir in dry ingredients.
  4. Roll dough in balls and place in well greased mini muffin pans.
  5. Bake for 8-10 minutes. (While they are baking, unwrap all the Reese’s.)
  6. Remove from oven and immediately press a Reese’s in the middle of each cookie till even with the top. Let cool in pans for a few minutes before removing to cooling racks.

Baked Chicken Taquitos Recipes

These home-brewed Baked Chicken Taquitos rival something you’ll patronise the shop. Victimisation chopped chicken, cheese, and flour tortillas, they’re super simple and saporous. And they freeze fantastically therefore you'll build further and have a meal for later!

Who wants the Superbowl as associate degree excuse to try and do away with forks and spoons I actually have enough snacks bookmarked to last Pine Tree State a whole year. I can’t keep up!

Baked Chicken Taquitos Recipes
Baked Chicken Taquitos Recipes

And it doesn’t facilitate after I realize one thing I actually like, so build it repeatedly, getting into the manner of attempting others. Food bloggers ar invariably backlogged with recipes to undertake and make, therefore you higher believe one thing is nice once we build it for our families all the time. Like these Baked Chicken Taquitos!

If you opt to create these Taquitos for a crowd, then I like to recommend multiplication the recipe; They won’t last long. I conjointly suggest creating them for a replacement mommy or a disciple recovery from surgery United Nations agency lack the energy or ability to cook. Bring them some and they’ll be grateful!

Baked Chicken Taquitos Recipes


  • 3 ounces cream cheese, softened
  • 1/4 cup salsa (red or green)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 2 small scallions, diced
  • 2 cups shredded cooked chicken
  • 3 tablespoons chopped cilantro or parsley
  • 1 cup pepperjack cheese
  • 12 6-inch flour tortillas
  • cooking spray
  • kosher salt


  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
  4. Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
  6. Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
  7. Bake for 15-20 minutes or until crisp and golden.
  8. Serve with salsa, sour cream, or guacamole.

Oatmeal Cream Pie Layer Cake

I have perpetually been an addict of oatmeal cream pies. They're one among my guilty pleasures and that I can’t get enough of them. The chewy cooky paired with a delicious marshmallow-like filling is what my course dreams area unit created of!

The oatmeal cream pie cake has been one among those flavor combos I even have wished to form forever. I experimented with a do-it-yourself oatmeal refined sugar cake. Many recipes I even have seen use either poached oatmeal, oatmeal, or fast cook oats. However, I selected to pre-soak my Flahavan’s oatmeal with milk for these layers. In short, it clad just about evidently, however I will be able to in all probability still tweak it many times within the future.

Oatmeal Cream Pie Layer Cake
Oatmeal Cream Pie Layer Cake

Most significantly, you can’t create associate Oatmeal Cream Pie cake while not a downlike, marshmallow-like filling. The filling may be a totally different flavor than the particular buttercream. I wished a distinction between that and also the topping outside. 

Marshmallow fluff is that the excellent option to get that flavor. Boughten fluff is a straightforward semi-homemade thanks to create the filling, however if you have got time, do-it-yourself fluff is that the best!

Oatmeal Cream Pie Layer Cake

Oatmeal Brown Sugar Cake:

  • 2 tablespoons molasses
  • 1/2 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 cup Flahavan's Rolled Oats
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup Dixie Crystals Light Brown Sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 tablespoons Taylor & Colledge Vanilla Bean Paste
  • 4 large eggs

Vanilla Bean Frosting:

  • 2 cups unsalted butter
  • 8 cups Dixie Crystals Confectioners Powdered Sugar
  • 1/8 teaspoon salt
  • 2 teaspoons Taylor & Colledge Vanilla Bean Paste
  • 3 tablespoons heavy whipping cream

Marshmallow Filling:

  • 3/4 cup prepared Vanilla Bean Frosting
  • 7 oz Marshmallow Creme or Marshmallow Fluff
  • 1 cup Dixie Crystals Confectioners Powdered Sugar, sifted


  • 7 pre-packaged oatmeal cream pies

Oatmeal Brown Sugar Cake:

  1. Place oatmeal, milk, molasses and oil in a medium bowl, stir, and set aside.
  2. Heat oven to 350F. Grease and flour, or use baking spray, to prepare 2 8-inch round cake pans.
  3. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside
  4. In bowl of stand mixer, fitted with the paddle attachment, beat butter on medium speed until smooth. Add in granulated sugar, brown sugar, and vanilla bean paste and beat until light and fluffy, 3-5 minutes. Scrape down the sides and while mixer is on low, add eggs one at a time, scraping down sides as necessary.
  5. While mixer is on low, alternate flour mixture and oat mixture in 5 additions, beginning and ending with the flour mixture. Scrape side of mixing bowl to make sure batter is completely combined, then evenly divide between two cake pans.
  6. Bake for 30-35 minutes, or until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Let cool in pans for 10 minutes, then place on wire rack to cool completely.

Vanilla Bean Frosting:

  1. Cut butter into small slices and place into bowl of stand mixer with paddle attachment. Add salt. Whip butter for 5-7 minutes until light and airy. Scrape down sides of bowl as necessary.
  2. Add 3 cups powdered sugar and mix on low to combine. Add in vanilla bean paste and 1 tablespoon heavy cream, then combine.
  3. Add 3 cups powdered sugar and mix on low to combine. Add 1 tablespoon heavy cream. Scrape down sides as necessary. Add in remaining 2 cups powdered sugar and remainging tablespoon heavy cream and and mix to combine. Beat on medium-high for 5 minutes to whip. Scrape sides of bowl and re-whip if needed.
Marshmallow Filling:
  1. Place frosting, marshmallow creme and powdered sugar in small bowl. Using hand mixer, combine completely


  1. Level cake tops. Slice each cake in half to create 4 even cake layers. Place a small amount of frosting on cake board to secure cake or place cake on serving plate. Using a piping bag fitted with a large round tip, pipe around the top of the cake to create a dam for the marshmallow filling. Fill with 1/3 of the marshmallow filling. Repeat with layers 2 and 3.
  2. Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes.
  3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Place extra into piping bag with Wilton 2D star tip. Pipe 12 swirls on top
  4. Cut 3 oatmeal cream pies into quarters and place one piece on each swirl. Crumble remaining oatmeal cream pies and place around base of cake. Serve or refrigerate then bring to room temperature before serving.