Let's Eat Yummy!

        Grain-free PeanutButter Chocolate Chip Bites

Do you like peanut butter? what about chocolate? This recipe is easy and delicious, and perfect to enjoy with your family and friends.

Let’s do it!

Ingredients:

1 1/4 cups canned chickpeas, well-rinsed and patted dry with paper towel.

2 tablespoons vanilla extract 

1/2 + 2 tablespoons (165 grams) natural peanut butter.

1/4 cup (80 grams) honey

1 teaspoon baking powder

a pinch of salt if your peanut butter doesn’thave salt in it

1/2 cup (90 grams) chocolate chips or dark chocolate chips

Directions:

perheat your oven to 175°C. Combine all the ingredients, except fot the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get  the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The misture will be very thick and sticky. With wet hands, from into 1 1/2″ balls. Place onto a Silpat or piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies. 

                                            Enchiladas

This dish is awesome! Enchilada with spicy sauce. It is really good, not too much spicy, but still really tasty. 

Let’s do it!

Ingredients:

450 gr. ground beef or 450 gr. boneless skinless chicken breast

60 ml. chopped onion

5 ml. garlic powder (I prefer fresh minced

15 ml. Worcestershire sauce

220 gr. can tomato sauce

5 gr. paprika

5 gr. oregano

10 gr. chili powder (more or less for your taste)

3 gr. cumin

3 gr. black pepper

700 gr. shredded cheese

280  gr. can enchilada sauce 

olive (optional)

12 corn tortillas

oil

Direction: 

                            Halloween Eye of Witch

Bubble, bubble. Toil and trouble! This appetizer is commonly known and used in Halloween parties. Its an easy and fast recipe that you can try for these Days of the Dead!

Let’s do it!

Ingredients:

12 eggs

1 tablespoon sweet pickle relish

1 tablespoon mayonnaise

1 pinch salt

1 tablespoon prepared yellow mustard

2 drops green food coloring, or as needed

1 (6 ounce) can sliced black olives, drained

Directions:

1.   Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.

2.   Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Enjoy! 

                                      Pumpkin Pancakes

These make a special breakfast on Halloween’s mornings. Delicious pumpkin pancakes are a good idea to share with your family and friends.

Let’s do it!

Ingredients:

1 cup all-purpose flour 

1 cup quick cooking oats 

1/4 cup brown sugar 

2 teaspoons baking powder

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/2 teaspoon salt 

1 cup milk

1 egg, beaten 

3/4 cup canned pumpkin 

2 tablespoons vegetable oil 

3/4 cup semisweet chocolate chips

Directions:

Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.

Heat a lightly greased griddle over medium high heat.

Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

                                           Brain cake

                            Do you want a piece of brain?

This cake is a great idea to share with your friends in Halloween. It is a disgusting and yummy recipe!

                                     Pumpkin Mousse

Are you looking for something delicious and sweet for this Halloween? This recipe its perfect to enjoy with your friends this Halloween.

by @eatgoodforlife 

Let’s do it!

Ingredients:

225 gr of soft tofu 1 cup pumpkin puree 2 tsp pumpkin spice 2 tsp vanilla extrat ½ cup heavy cream or coconut cream ¼ cup maple syrup

Directions:

·         In your food processor add the tofu, pumpkin puree, pumpkin spice, 2 tablespoons of truvia and vanilla extrarct. Pulse until the mixture combines.

·         Divide mixture between 3 small glasses. In a stan mixer add the heavy cream and remaining 1 tablespoon of truvia and whip until the cream forms soft peaks.

·         Top pumpkin mousse with the heavy cream and sprinkle with some cinnamon. Refrigerate for at least 2-3 hours before serving.

                                     Halloween’s Recipes

                                               Tiramisu

Are you looking for something delicious and sweet? This new recipe its perfect when you want to pamper yourself. 

Let’s do it!

Ingredients:

2 cups strong black coffee 3 eggs, separated 1/3 cup caster sugar 250 g mascarpone 300 ml thickened cream, lightly whipped 1 large packet of sponge fingers cocoa, for dusting.

Directions:

1. Pour coffee into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

                                 Empanada Dough Recipe

This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust. it has a tender texture that soaks up the filling.

This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).

Let’s do it!

INGREDIENTS:

4 cups flour

1-2 teaspoons salt

2-3 tablespoons sugar

2 tablespoons butter, chilled

12 tablespoons lard or vegetable shortening, chilled

3/4 - 1 cup water

2 egg yolks

DIRECTIONS:

1. Sift the flour into a bowl. Stir in the salt and the sugar.

2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.

3. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.

                                     Chilean-style beef empanadas

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. Theempananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Let’s do it!

INGREDIENTS:

Empanada dough 

3 large onions, finely chopped

2 cloves garlic, minced

1 pound ground beef

2 teaspoons cumin

1 teaspoon chile powder

1 tablespoon paprika

1 beef bouillon cube, dissolved in 1/4 cup hot water

2 tablespoons flour

1/2 cup raisins

1/2 cup chopped olives

2 hard boiled eggs, sliced

1 egg yolk

2 tablespoons milk

DIRECTIONS:

Prepare empanada dough and chill.

Melt the vegetable oil and butter in a skillet over medium-low heat.  Add the chopped onions and cook, stirring, until the onions are softened and fragrant.  Add the garlic and cook for 1 minute more. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.

Cook the beef, stirring and crumbling the meat with a spatula, until well browned. Add the flour and continue to cook for 2-3  minutes more.

Remove the skillet from the heat and stir the olives and raisins into the beef mixture.  Let filling cool completely. The filling will keep up for up to 2 days in the refrigerator.

Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling and a slice of hard boiled egg to the middle of the circle.

Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.

                                     Protein Coconut Balls

Do you like chocolate? what about coconut? This is a good recipe if you need a sweet recharge of energy!

Let’s do it!

Ingredients:

1 cup desiccated coconut

1/4 cup coconut oil

1 tablespoon agave nectar/ maple syrup/ coconut sugar

( 1 scoop coconut protein powder and 1/3 cup almond milk if desired)

For the raw chocolate coating:

3 tablespoon cacao butter or coconut oil

2 1/2 tablespoon cacao powder

1 tablespoon maple syrup/ agave nectar

Directions:

Put half of desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for  few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.

Lemon Pie

This is a very fun recipe to follow, because it’s sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Let’s do it!

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions:

Preheat oven to 175 degrees C.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

                           Healthy Spinach Lasagna Rolls

Don’t you know what to cook today?

Well this recipe could be a good option today it’s tasty and healthy.

Let’s do it!

Ingredients:

9 Lasagna noodles, cooked (can use whole grain)

1 Package frozen chopped spinach, thawed ad completely drained

1 Container fat free ricotta cheese

1/2 Cup grated Parmesan cheese

1 Egg

1/2 Teaspoon minced garlic

1/2 Teaspoon dried Italian seasonings

Salt and fresh pepper

Directions:

Preheat oven to 180°C. Make sure you drain the spinach well. Combine spinach, ricotta, parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9x13 baking dish. Place a piece of wax paper on the cunter and lay out lasagna noodles. Make sure noodles are dry by patting them with paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a tittle sauce on the plate and top with lasagna roll.

Cazuela de Vacuno (Traditional Chilean Meat Casserol)

This dish is perfect for a cold day! 

Let's do it! 

Ingredients: 

Oil for frying 

600-800g diced stewing beef 

1 onion cut in to quarters 

1 carrot cut into strips 

Salt snd pepper 

Oregano 

Cumin 

Parsley 

1/2 cup of green beans 

4 potatoes 

4 slices of pumpkin 

4 slices of corn on the cob 

3 tablespoons of rice 

Corriander.

Directions: 

1. In a big pot fry the meat in the oil until brown for approximately 8-10min 

2. Add the onion and carrot and cook fry for a further 5 min 

3. Add the salt, pepper, oregano and cumin and cook for a further 1 min 

4. Add 6-8 cups of cold water and bring to the boil 

5. Add the potatoes, pumpkin, green beans, corn on the cob, rice, parsley and more water if necessary. Simmer on a low heat for 1 to 2 hours until the sauce has thickened up a bit and it tastes delicious.

                     Garlic Parmesan Chicken Fingers.

This is a good idea to cook when we want to spend time with our friends.

Let’s do it!

Ingredients:

2 Chicken breast, sliced into long pieces

2 Egg whites

1/2 Cup of flour

1/2 Cup of Panko breadcrumbs

2 Teaspoon of garlic powder

1 Teaspoon of dried parsley

1 Teaspoon of pepper

2 Teaspoon of grated parmesan cheese

salt

olive oil spray

Directions:

Mix all dry ingredients in a bowl. Dip each chicken strip in theegg whites and then in your dry mix ingredients. place on baking sheet about  1 cm apart. Spray the chicken fingers with olive oil spray. Bake in  200°C oven for a half hour. Serve with your favorite dip.