Mini Naan French Toast | Everyday Gourmet S8 E64
As seen on Everyday Gourmet.
One Can of Chickpeas Could Change The Way You Think About Lunch - Part 1
Use code SAUCESTACHE135 to get $135 off across five boxes plus free shipping on your first Green Chef box at
I recently made dinner and a burger using one can of chickpeas and I thought I wanted to give breakfast a go so I made fluffy pancakes and falasausage** So I wanted to give lunch ago and I came up with a few ideas, so here it is Part 1 and I'm telling you it was REALLY GOOD!
One can of chickpeas can do a LOT... So lets grab our can of beans and lets go!
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Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!
Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.
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Recipe Ingredients:
2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)
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Nutritional Info:
per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Seared Salmon Asian Salad | Healthy & Delicious Recipe
How to make this delicious, easy, and healthy seared salmon salad with an amazing Asian-inspired salad, coated in incredibly easy-to-make ginger, lime, and sesame dressing. With this easy-to-follow recipe and instructions, you’ll be left fulfilled knowing you’ve created this delicious salad that’s actually good for you.
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Equipment Used In This Video -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Combination Honing Steel -
Peugeot 9-Inch Pepper Mill -
Maxwell & Williams Salt Pig -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Stainless Steel Tongs -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Baking Tray, Carbon Steel/Black -
Essteele per Vita Sauteuse 28cm -
Maxwell & Williams Caviar High Rim Plate, 24.5 cm -
Serves - 4
Ingredients -
Salad -
1 - Daikon (Chinese White Radish), Shredded (See Notes)
2 - Carrots, Tips removed & Julienned
5 - Red Radishes, Thinly Sliced
100g (3.5oz) - Snow Peas, Julienned
1 - Long Red Chilli, Julienned
1/2 Bunch (15g) - Thai Basil, Leaves Picked
1/2 Bunch (15g) - Mint, Leaves Picked
1 Bunch (50g) - Coriander (Cilantro), Roughly Chopped
1 Tbsp (15g) - Black Sesame Seeds
800g (1.7lb) - Skinless Salmon Fillets
Seasoning To Taste
Ginger, Lime & Sesame Dressing -
30g (1.6oz) - Ginger, Peeled & Minced
2 - Limes, Juiced
1 tsp (5ml) - Sesame Oil
2 1/2 Tbsp (50ml) - Extra Virgin Olive Oil
Seasoning To Taste
Garnish -
Thai Basil
Coriander
Black Sesame Seeds
Notes -
The daikon (Chinese white radish) can be substituted with red cabbage, white cabbage, or left out completely. If you leave it out, use two more carrots.
Music List -
Song - Struggle
Artist - Damma Beatz
Link -
Song - Sweet Talk (Instrumental Version)
Artist - Tyra Chantey
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Song - Shorts Shorts
Artist - Timothy Infinite, Jobii
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Song - Eclipse
Artist - AGST
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Thanks for watching!
#Salmon #Salad #Healthy
VEGAN Tuna Salad Recipe | Interview and Cooking with The Plant Based Cooking Show’s Jill Dalton
5 DELICIOUS DINNER RECIPES to support your weight loss:
Jill Dalton & Jeffrey Dalton are the visionaries behind The Whole Food Plant Based Cooking
Show (plantbasedcookingshow.com), a YouTube channel and media platform. The couple knew, after making the switch to a whole food plant based diet and experiencing profound changes in their own health, they needed to share the power of a plant based diet with the world.
Together over the past 5 years they have been creating the popular cooking show from their
home kitchen in Cary, North Carolina. The Dalton’s original recipes, cookbooks, and courses
have been used by millions of viewers the world over as they too make the switch to a plant
based lifestyle. Jill hosts the show and shares her mastery for creating tasty and easy to prepare recipes that incorporate all of the leading research on plant based nutrition. Jeffrey works behind the scenes writing, designing, filming, producing, and supporting the technical aspects of the show.
YOU CAN FIND TODAY'S RECIPES HERE:
How to make Ramen Noodles! Happy Pear vegetarian Ramen Recipe
Super Food vegetarian ramen noodle hack! This fast and delicious homemade Ramen Noodle Soup recipe is cheap to make and super easy to put together. What do you put in yours? Please tell us in the comments below!
Ingredients:
2 litre veg stock
Thumb sized piece of fresh ginger grated
2 tbsp tamari/soy sauce
Juice of 1 lime
1 tbsp honey/liquid sweetener
200g of noodles (4 nests of portioned out noodles)
300g oyster (use button mushrooms works fine)
3 tbsp tamari
3 tbsp water
juice 1 lime
1 tbsp honey/liquid sweetener
1 red chilli
Most of 1 pack of bean sprouts (200g)
4 scallions
1 large carrot
Sesame seeds to top
Directions:
Add the veg stock, 2 tbsp tamari/soy sauce, the grated ginger, the juice or 1 lime and 1 tbsp honey to a suitable sized pan and bring to the boil.
Tear/chop the mushrooms into bite size pieces
Mix the 3 tbsp tamari, the 3 tbsp water, juice of 1 lime and the 1 tbsp honey in a bowl and add to a separate pan on a medium heat. Add the mushrooms and cook for about 5 mins or so stirring occasionally till the mushrooms have absorbed all the sauce and they taste great.
Once your broth is boiling reduce to a simmer and add the noodles and cook as per instructions on back of packet.
Grate your carrot, finely chop up scallions and deseed and finely chop the red chilli.
Once noodles are cooked, with a slotted spoon, spoon out the noodles dividing between 4 deep bowls. Ladel out the broth dividing between the 4 bowls just slightly covering the noodles. Now layer the bean sprouts on top dividing between the 4 bowls. Add the grated carrot to one side of each bowl and top the centre with the chopped scallions and chili.
Finally, sprinkle with some sesame seeds and serve.
Ways to pimp out your Ramen
Add some dried seaweed such as arami
2 tbsp miso into your broth
Fresh coriander to garnish
Pickled ginger - takes it from very good to great!
All the best,
Dave & Steve.
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