Category Archives: recipe of the week

Vegan Bowtie Pasta 19.04.2016

Vegan Bowtie Pasta
Yields 7
Vegan food can be comfort food too – this vegan bowtie pasta is a perfect example. Besides, it is really healthy!
Ingredients
  1. Asparagus (trimmed) 1 bunch
  2. Salt
  3. Black pepper
  4. Lemons 2
  5. Olive oil
  6. Garlic (minced) 4 cloves
  7. Bow tie pasta 5 c
  8. Plain almond milk (unsweetened) 2 ½ c
  9. All-purpose flour 4 T
  10. Nutritional yeast 2 T
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Instructions
  1. Preheat oven to 400 F. Roast the asparagus with salt, pepper, lemon slices, and olive oil for 25 minutes. Remove from oven, chop, set aside.
  2. Cook pasta according to package directions.
  3. Meanwhile, in a skillet, add olive oil, garlic, and the flour and nutritional yeast; whisk 30 seconds. Add milk; simmer until thick.
  4. Drain pasta, add some lemon juice to the milk mixture.
  5. In a large serving bowl, combine the pasta, milk mixture, and asparagus; serve.
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Sweet Balsamic Steak 12.04.2016

Sweet Balsamic Steak
Serves 2
If you think you know all about steaks, try this juicy and tender balsamic steak. Who knows, maybe it will become your favorite one!
Ingredients
  1. Cherry tomatoes, 2 c
  2. Balsamic vinegar, 3 T
  3. Fresh basil (chopped), 1 handful
  4. New York strip steaks, 2
  5. Salt, ½ t
  6. Black pepper, ½ t
  7. Garlic powder, ½ t
  8. Extra virgin olive oil
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Instructions
  1. Preheat your oven to 400 F. Combine the cherry tomatoes, a tablespoon of olive oil, salt, pepper, and the balsamic vinegar in a mixing bowl. Coat a baking sheet with nonstick cooking spray.
  2. Place the tomato mixture on the baking sheet, roast for 20 minutes (tomatoes should burst slightly.)
  3. Remove the tomato mixture from the oven, garnish with basil, set aside.
  4. Season your steaks with salt and pepper. In a large skillet, heat two tablespoons of olive oil and saute the steaks on medium-high; about 4 minutes per side (or to desired doneness.)
  5. Transfer the steaks to a serving dish; let sit about 10 minutes. Spohe tomato mixture over the steaks and serve.
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Coconut Crusted Tilapia 05.04.2016

Coconut Crusted Tilapia
Impressing your spouse or significant other does not have to require hours slaving over a hot stove. You also don’t need to resort to taking them out to the most expensive restaurant in town. Go the homemade route and really knock their socks off with this coconut crusted tilapia!
Ingredients
  1. Tilapia filets 2
  2. Salt ½ t
  3. Pepper ½ t
  4. Lemon (halved) 1
  5. Coconut oil 3 T
  6. Unsweetened coconut (shredded) ⅓ c
  7. Pomegranate arils ½ c
  8. Fresh cilantro (chopped) ¼ c
  9. Lime juice (from ½ lime)
  10. Orange juice (from ½ orange)
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Instructions
  1. In a saucepan, heat the shredded coconut for 4 minutes, stirring constantly. Remove from heat; set aside.
  2. Season both sides of tilapia with salt, pepper, and lemon juice. Coat a large skillet with nonstick cooking spray; heat tilapia in coconut oil over medium-high for 4 minutes. Flip the tilapia, sprinkle with toasted coconut, and cook another few minutes so fish flakes with a fork. Transfer to serving dish.
  3. In a separate bowl, combine pomegranate arils, cilantro, lime and orange juices, and pinch of salt. Drizzle mixture over tilapia and serve.
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Berry Semifreddo with Honey 29.03.2016

Berry Semifreddo with Honey
Impress everyone with this deceitfully simple semifreddo dessert. Just a few minutes of prep and you stick it in the freezer for an after-dinner delight!
Ingredients
  1. whole eggs 2
  2. egg yolks 3
  3. liquid honey ⅓ c (plus extra)
  4. whipping cream 1 ½ c
  5. vanilla extract ¼ t
  6. raspberries 1 ½ c
  7. blueberries 1 ⅓ c
  8. sugar 1 T
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Instructions
  1. Take a 9” x 5” loaf pan and line it with saran wrap so that the wrap hangs over the edges. You may also use multiple mini loaf pans.
  2. In a saucepan, boil some water. Place a metal mixing bowl over the pan and whisk together the eggs, egg yolks, and honey. Continue beating the mixture (you can use a whisk or hand-mixer) so that it doubles in volume and takes on a pale color. This should take about 3 minutes.
  3. Take the bowl and the pan off the heat and continue whisking or beating for about 5 to 7 more minutes so that it cools and gets thicker.
  4. In another mixing bowl, combine the whipping cream and vanilla and whisk this so that it forms stiff peaks. Fold the vanilla mixture into the egg mixture in batches. Carefully use a spoon to pour the mixture into the loaf pan; on top of the saran wrap.
  5. Place the loaf pan in the freezer for 3 to 4 hours.
  6. Meanwhile, in a mixing bowl, combine the raspwberries, blueberries, and sugar. Cover the bowl and place it in the refrigerator.
  7. Take the loaf pan out of the freezer and flip it upside so the semifreddo slides out and onto a serving plate. It can help to put the loaf pan in a hot water bath for a moment to help the semifreddo slip out. Place the berry and sugar mixture on top of the semifreddo, drizzle with honey, and serve.
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Steak and Cheese Burrito 22.03.2016

Steak and Cheese Burrito
Get a complete meal in a rolled-up package with these steak and cheese burritos. They are chock-full of ingredients that are quick and simple so you barely have to do any prep!
Ingredients
  1. fresh salsa ½ c
  2. water ½ c
  3. instant brown rice ¼ c
  4. black beans (rinsed) 1 (15-ounce) can
  5. strip steak (trimmed and sliced) 12 ounces
  6. black pepper ¼ t
  7. canola oil 1 T
  8. 8-inch tortillas 4
  9. Sharp Cheddar cheese (shredded) ½ c
  10. guacamole ¼ c
  11. fresh cilantro 2 T
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Instructions
  1. In a small pot, bring the salsa and water to a boil. Add the rice, cover, and simmer for 5 minutes.
  2. Uncover the pot, add the beans, and cook until the rice absorbs the liquid and becomes fluffy (about 5 more minutes.) Be sure to stir occasionally while cooking.
  3. Season the strip steak with black pepper and cook it in an oiled skillet for about 3 to 5 minutes so that it is brown and cooked.
  4. Lay the 4 tortillas down flat and divide the steak, shredded cheese, rice, and guacamole between them. Garnish each one with some cilantro. Roll them up like a burrito and serve.
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California Sushi Rolls 15.03.2016

California Sushi Rolls
You don’t have to be in sunny California to enjoy a delightful sushi roll. Just hit the Asian aisle of your grocery store for the ingredients, and be your own sushi chef!
Ingredients
  • sushi rice
  • nori (seaweed sheet)
  • cucumber (thinly sliced)
  • avocado (sliced)
  • heavy mayo
  • crab sticks
  • sesame seeds (black or white)
Instructions
  1. Place the nori down flat on the table or countertop. Apply a thin layer of sushi rice to the nori, leaving about ½ inch around each side and gently pressing the rice to nori.
  2. Spread sesame seeds over the rice.
  3. Turn it upside down to have nori layer above rice.
  4. Put two crab sticks in the center, horizontally.
  5. Put 2 or 3 slices of avocado next to the crab sticks.
  6. Put 2 or 3 slices of cucumber on the opposite side of the crab sticks.
  7. Use one hand to keep the ingredients in place on the nori. Use your other hand to carefully roll up the nori as you would a burrito. Push down slightly on the sushi roll to ensure that everything stays in place.
  8. Use a sharp knife to cut out 8 pieces of your California sushi roll. Enjoy!

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Banana Pancakes 09.03.2016

Banana Pancakes
Serves: 4
Nothing says a lazy Saturday morning like yummy in your tummy banana pancakes. Our recipe is simple yet super delicious. Mix it up with your own favorite toppings for an easy-going breakfast or brunch!
Ingredients
  • all-purpose flour (leveled), 1 ½ c
  • sugar, 2 T
  • baking powder, 2 ½ t
  • salt, ½ t
  • banana (browned), 1 small
  • low-fat milk, 1 c (plus 2 T)
  • eggs, 2 large
  • vanilla extract, ½ t
  • unsalted butter (melted), 3 T
Instructions
  1. Combine the flour, sugar, baking powder, and salt in a small bowl and whisk.
  2. In a separate bowl, use a fork to mash the banana. Add the eggs, milk, and vanilla and whisk until thoroughly incorporated into the banana. Add this mixture into the bowl with the flour. Pour the melted butter into the mixture; fold everything together using a rubber spatula, being sure not to over-mix. Your pancake batter should be thick with small lumps.
  3. Heat a stovetop griddle or large skillet to medium-high. Use a pat of butter or vegetable oil to grease the griddle or skillet. Using a large spoon, scoop some pancake batter and dollop it on the hot surface. Place each dollop of batter about 2 inches apart.
  4. Cook the batter so that you see tiny bubbles, about 2 minutes. Flip the pancakes and cook for another 1 to 2 minutes. Move the pancakes to a serving platter.
  5. Repeat steps 3 and 4 until you use up the rest of the pancake batter. You can pair the pancakes with sliced bananas and walnuts, or warmed maple syrup.

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Vietnamese Spring Rolls 01.03.2016

Vietnamese Summer Rolls
Serves: 7
Looking for a fun and unique dinner idea? Vietnamese spring rolls are easy to make and add a different spin on a weeknight dinner. Feel free to use other ingredients that you have on hand, such as chicken, peanuts, cucumbers…whatever!
Ingredients
  • Rice paper wrappers, 14
  • Fresh mint leaves, 1 c
  • Shrimp (peeled, deveined, sliced), 7 oz. (cooked, halved)
  • Lettuce leaves, 14
  • Rice vermicelli, 2 c (cooked, cooled)
  • Fresh bean sprouts, 3 c
  • Rice vinegar, 4 T
  • Fish sauce, 4 T
  • Water, 1 c
  • Sugar, 1 T
  • Garlic (crushed), 1 clove
  • Carrots (grated), 1 T
Instructions
  1. Set out a large bowl of warm water. One at a time, carefully dip the entire rice paper wrapper in the water until it becomes malleable (about 1 minute). Lay the wrapper flat on a plate.
  2. Working quickly, place the ingredients on the wrapper: 4 mint leaves, 4 shrimp halves, a lettuce leaf, a handful of vermicelli, and a handful of bean sprouts. Add another lettuce leaf or mint, if desired. You want to make sure to leave about 2 inches of free space along the perimeter of the wrapper.
  3. Now fold the 2 sides of the wrapper into the center; starting at the bottom, roll the wrapper up like a burrito. Repeat this process for the remaining wrappers and ingredients.
  4. To make the dipping sauce, pour the rice vinegar, fish sauce, water, and sugar into a saucepan and heat on high (until sugar dissolves). Let cool; add garlic and carrots, if desired. Sauce keeps in the refrigerator for 7 days.
  5. Place summer rolls on a serving dish along with the dipping sauce. Enjoy!

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Vanilla Bean Ice Cream 23.02.2016

Vanilla Bean Ice Cream
Serves: 5
We all love ice cream! What better way to end your day than with some homemade vanilla bean ice cream? Just try to keep this delicious dessert in your freezer for more than a day!
Ingredients
  • Whole milk, 1 c
  • Salt, 1 pinch
  • Sugar, ¾ c
  • Vanilla bean (split lengthwise), 1
  • Heavy cream, 2 c
  • Egg yolks, 5 large
  • Pure vanilla extract, 1 t
Instructions
  1. In a saucepan, combine the milk, salt, and sugar; heat over medium. Use a paring knife to carefully remove the vanilla bean pod and add it to the milk. Cover the milk mixture, remove from heat, and let sit one hour.
  2. Prepare an ice bath (fill a large bowl halfway with ice water; place a smaller bowl in the large bowl). On top of the smaller bowl, place a sieve and pour in the heavy cream.
  3. In a separate mixing bowl, whisk the egg yolks. Warm the milk mixture; gradually whisk it into the egg yolks. Pour this mixture back into the saucepan; cover; and simmer on low, stirring frequently.
  4. The mixture should become a thick custard; strain it into the heavy cream. Stir this mixture in the ice bath so that it cools. Add the vanilla extract; refrigerate overnight.
  5. Take the vanilla bean pod out and transfer the custard to your ice cream maker. Complete the ice cream according to your ice cream maker’s instructions.

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Traditional Rice Pudding 16.02.2016

Traditional Rice Pudding
Serves: 4
There is a reason why rice pudding continues to be a favorite dessert among many folks. The ingredients are simple, the baking is easy, and there is almost no clean-up afterwards!
Ingredients
  • White rice, 1/3 c
  • Sugar, ½ c
  • Salt
  • Milk, 4 c
Instructions
  1. Preheat oven to 300 F. In a casserole dish, combine the rice, sugar, salt, and milk; stir. Bake, uncovered, for a half-hour. Stir it again and bake another half-hour. Stir once more.
  2. Continue baking and check frequently to see when the rice gets plump (about another half-hour.) Stir and continue baking for another 10-30 minutes (keep checking and stirring until the rice is fluffy.)
  3. Remove the pudding from the oven once you see the milk is thick and the rice is puffy and prominent in the mixture. Allow the pudding to cool to room temperature (or chill it in the refrigerator) before serving.

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