Bedeviled Derpy

Tri Colour Dosa is a delightful and colorful variation of the traditional dosa. In this recipe, we make three different dosa batters – white, green spinach, and red tomato – to create a visually appealing and flavorful dish. It's not only attractive but also delicious and nutritious.

Ingredients: 1 cup rice. 1/2 cup urad dal split black gram. 1/4 cup soaked and chopped spinach. 1/4 cup chopped tomatoes. 1/2 tsp fenugreek seeds. Salt to taste. Oil for cooking.

Instructions: Each type of rice, dal, and seeds should be washed and soaked in its own bowl for 4 to 6 hours. Separate the rice and urad dal and grind them into smooth batters. If necessary, add water. Cut both batters in half and then into three equal pieces. Leave some of the batter alone for the white dosa. This is the batter for the white dosa. To make the green dosa, wash and chop some spinach and add it to another part of the batter. Blend it all together to make a green batter. For the red dosa, add chopped tomatoes to the rest of the batter and mix it together to make a red batter. To each batter, add salt to taste and mix well. Warm up a griddle or nonstick pan and add a little oil to it. There should be a white dosa in the middle. Add some white dosa batter and spread it out evenly. Also, pour some green batter to make a green dosa and some red batter to make a red dosa. The edges of each dosa should be golden brown and crispy. Then flip them over and cook the other side. When both sides of the dosa are crispy, take them out of the pan. Warm it up and serve it with sambar or coconut chutney. Have fun with your mix of spinach and tomato dosas and tri-color dosa!

Prep Time: 360 minutes

Cook Time: 30 minutes

This Holiday Ham has a spiral-cut ham that is baked to perfection and glazed with a sweet and sour citrus mixture that will wow your guests. It will look great as the center piece of your holiday meal!

Ingredients: 1 spiral-cut ham 8-10 lbs. 1 cup brown sugar. 1/2 cup Dijon mustard. 1/4 cup orange juice. Zest of one orange. 1/4 cup honey. 1 teaspoon ground cloves.

Instructions: Preheat your oven to 325F 163C. In a saucepan over medium heat, combine brown sugar, Dijon mustard, orange juice, orange zest, honey, and ground cloves. Stir until well combined and sugar is dissolved. Simmer for 5 minutes, then remove from heat. Place the spiral-cut ham in a roasting pan, flat side down. Brush the ham with the citrus glaze, making sure to get the glaze into the slices. Tent the ham with foil, leaving enough space for the glaze to caramelize. Bake the ham in the preheated oven for about 10-12 minutes per pound, or until the internal temperature reaches 140F 60C. During the last 30 minutes of baking, uncover the ham and baste it with the citrus glaze every 10 minutes. Once the ham is cooked through and has a beautiful glaze, remove it from the oven and let it rest for 15 minutes before carving. Slice and serve the Holiday Ham with the remaining citrus glaze on the side. Enjoy a festive and flavorful holiday ham with a delightful citrus twist!

Prep Time: 20 minutes

Cook Time: 2.5 hours

These Spelt and Oat Banana Muffins are a wholesome and tasty treat. Made with spelt flour and oats, they have a nutty flavor and are perfect for breakfast or snacking.

Ingredients: 1 1/2 cups spelt flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 ripe bananas, mashed. 1/4 cup vegetable oil. 1/4 cup Greek yogurt. 1 egg. 1 tsp vanilla extract. 1/2 cup chopped nuts optional. 1/4 cup chocolate chips optional.

Instructions: Start by heating the oven to 350F 175C. Mix the brown sugar, spelt flour, rolled oats, baking powder, baking soda, and salt in a large bowl. Put the mashed bananas, vegetable oil, Greek yogurt, egg, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add chocolate chips or chopped nuts, if you want. Spread out paper liners in a muffin tin and fill each cup two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way through. Have fun with your tasty Spelt & Oat Banana Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Chunky Monkey Banana Donuts are a delicious twist on the classic banana and chocolate combination. With a moist banana donut base, crunchy walnuts, and sweet chocolate chips, they are topped with a luscious banana-chocolate glaze for the ultimate treat.

Ingredients: 1 cup mashed ripe bananas. 1/4 cup unsalted butter, melted. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped walnuts. 1/2 cup chocolate chips. 1/4 cup mashed ripe bananas for glaze. 1 cup powdered sugar for glaze. 1/4 cup cocoa powder for glaze. 1/4 cup milk for glaze. 1/2 teaspoon vanilla extract for glaze. Sliced bananas and additional chopped walnuts for garnish.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large bowl, mix together the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture and mix until just combined. Stir in the chopped walnuts and chocolate chips. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the glaze by mixing together the mashed bananas, powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Once the donuts are done, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dip each cooled donut into the banana-chocolate glaze and garnish with sliced bananas and additional chopped walnuts. Allow the glaze to set before serving. Enjoy your Chunky Monkey Banana Donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Crunchy No-Bake Chocolate Peanut Butter Bars are a delightful treat that requires no baking. With a perfect blend of chocolate and peanut butter, they offer a satisfying crunch from crispy rice cereal. Customize them with your favorite toppings for an extra layer of flavor and texture.

Ingredients: 2 cups of chocolate chips. 1 cup of creamy peanut butter. 1/2 cup of honey. 3 cups of crispy rice cereal. 1 teaspoon of vanilla extract. 1/2 teaspoon of salt. 1/2 cup of chopped peanuts optional. 1/4 cup of shredded coconut optional.

Instructions: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and honey. Microwave the mixture in 30-second intervals, stirring after each interval, until it's smooth and well combined. Stir in the vanilla extract and salt. Fold in the crispy rice cereal until it's evenly coated with the chocolate mixture. If desired, add chopped peanuts and shredded coconut for extra crunch and flavor. Line a square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Transfer the chocolate peanut butter mixture into the pan and press it down evenly using a spatula or your hands. Place the pan in the refrigerator for at least 2 hours or until it sets and becomes firm. Once set, remove the bars from the pan using the parchment paper overhangs. Cut into squares or bars and serve. Enjoy your Crunchy No-Bake Chocolate Peanut Butter Bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan version of the traditional Kung Pao dish swaps out the chicken for protein-rich chickpeas, making for a tasty and filling meal. With the salty sauce, crunchy peanuts, and fragrant spices, this dish is a delicious Asian-style treat.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/4 teaspoon red pepper flakes. 1 tablespoon cornstarch. 2 tablespoons water. 1/4 cup peanuts. 2 green onions, chopped. Cooked rice, for serving.

Instructions: In a small bowl, mix soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes. In another small bowl, whisk cornstarch and water until smooth. In a pan over medium heat, add the sauce mixture and bring to a simmer. Add chickpeas and peanuts to the sauce and cook for 5-7 minutes, until chickpeas are heated through and sauce has thickened. Serve over cooked rice, garnished with chopped green onions.

Prep Time: 10 minutes

Cook Time: 10 minutes

These veggie burgers made with sweet potato squash are vegan and full of healthy ingredients. They're great for making a burger without meat that everyone will enjoy. Add your favorite toppings and sauces to these burgers and eat them.

Ingredients: 1 cup mashed sweet potatoes. 1 cup mashed butternut squash. 1/2 cup cooked quinoa. 1/2 cup black beans, mashed. 1/4 cup finely chopped onion. 1/4 cup breadcrumbs gluten-free if needed. 1/4 cup chopped cilantro. 1 tsp ground cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. Burger buns vegan. Lettuce leaves. Tomato slices. Avocado slices. Vegan mayo or sauce of choice.

Instructions: In a large bowl, combine the mashed sweet potatoes, mashed butternut squash, cooked quinoa, mashed black beans, finely chopped onion, breadcrumbs, chopped cilantro, ground cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into burger patties of your desired size and thickness. Heat a grill or grill pan over medium-high heat and lightly oil it to prevent sticking. Place the burger patties on the grill and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Toast the burger buns on the grill for a minute or two until they are lightly toasted. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a veggie patty, tomato slices, avocado slices, and a dollop of vegan mayo or your favorite sauce. Top with the other half of the bun and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

A quick and flavorful weeknight pasta dish featuring linguine, hearty chickpeas, and tender zucchini, all tossed in a garlic-infused olive oil sauce. Perfect for a delicious and satisfying dinner in no time!

Ingredients: 8 oz linguine. 1 can 15 oz chickpeas, drained and rinsed. 2 medium zucchini, thinly sliced. 3 cloves garlic, minced. 1/4 cup olive oil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons fresh parsley, chopped.

Instructions: As directed on the package, cook the linguine; then, drain and set it aside. Heat the olive oil in a big skillet over medium heat. Garlic powder should be added and sauted until aromatic. Slicing the zucchini, cook for about 5 minutes, or until tender. Add the dried oregano, red pepper flakes, and chickpeas if using. Add salt and black pepper according to taste; cook for a further three to four minutes. Toss well to coat cooked linguine with the skillet's chickpea-zucchini mixture. Before serving, top with chopped parsley and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cheddar Bacon Egg Salad is a delicious and satisfying salad that combines the rich flavors of cheddar cheese and bacon with the creaminess of hard-boiled eggs. It's a perfect choice for a quick and easy lunch that's both flavorful and filling.

Ingredients: 4 hard-boiled eggs, diced. 1/2 cup shredded cheddar cheese. 4 strips of bacon, cooked and crumbled. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh chives. Salt and pepper to taste. Lettuce leaves for serving optional.

Instructions: Put the hard-boiled eggs, cheddar cheese, and bacon crumbles in a bowl and mix them together. Whisk the mayonnaise and Dijon mustard together in a different small bowl until they are well mixed. Add the mayo and mustard mix to the egg mix and gently stir to cover everything evenly. To make it taste better, add chopped chives and salt and pepper to taste. Mix it again. You can put the Cheddar Bacon Egg Salad on a bed of lettuce leaves if you want to. Have a nice quick lunch!

Prep Time: 15 minutes

Cook Time: 0 minutes