Dole Pineapple Whip Ingredients ½ cup pineapple juice 2 cups frozen pineapple chunks, 10 ounces 1 cup vanilla ice cream, dairy or dairy-free How To Make Dole Pineapple Whip Add the Ingredients – In a high-speed blender, add the pineapple juice, frozen pineapple, and ice cream. Blend – Cover and process on medium speed for about 1 ½ to 2 ½ minutes, until thick and smooth. If needed, add more pineapple juice, 1 tablespoon at a time. To Serve – Immediately scoop and add to a cup or bowl.
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AUBERGINE MOUSSAKA 🌱 We’re bringing back the BEST plant-based Moussaka for you guys this rainy Tuesday. Layers of roasted aubergine are cooked until soft, layered and topped with a smooth, creamy béchamel sauce - this is one showstopper you’ll want to make time and time again. For the full recipe head to the link in our bio.
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Arakas Latheros – Naturally Vegan Greek Peas and Potato Stew
Greek cuisine is a celebration of fresh, simple wholesome ingredients, and bold, Mediterranean flavors. Among the many dishes that capture the essence of Greece is Arakas Latheros, a comforting and flavorful stew of peas and potatoes simmered in a tomato-based sauce and seasoned with lots of fresh dill.
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Pasta with turkey
For breading : egg flour cornflakes cheese parsley spices (salt, pepper) 1. First dip the chicken in the flour with salt and pepper, then in the egg, and then in the cheese and parsley flakes mixture. 2 - Fry on both sides until golden and crispy 🤤. For the sauce: butter garlic cream (if you don't have cream like me, you can replace it with milk) cheese (any kind) cottage cheese spices (chili pepper, salt, paprika, Italian herbs) ladle of pasta water 1. Combine everything, add cooked pasta (I have fettuccini nests) to the sauce. 2. Place turkey on top.
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Stromboli, made with pizza dough, veggies + prosciutto
25min · 2 servings Stromboli, the butter addition developed a wonderfully crispy exterior. It is an exquisite bread and like the pizza, you can customize it with your favorite fillings. Note: if you like doughy and soft, make a thicker rectangle and skip the butter on top. Filling: • Soft butter and parsley, Mozzarella, Cotija cheese, spinach & prosciutto. Dough: (1 medium) • -250g 00 Flour @mulinocaputo • -170 Water 68% • -25gr sourdough starter • -10gr olive oil • -1/4 teaspoon of dry garlic -4gr Salt Process: • -Mix all ingredients until a rough mass is formed and rest 35min, then knead until you reach a smooth surface. Rest 30min • -Two sets of stretches and fold, 40min apart. • -Let the dough rest covered for a total of ~4 hours at room temp. Then take it to the
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creamy Cajun salmon pasta (aka blackened salmon + creamy marinara rigatoni) Catching up on the blog today 🥳 so every recipe I’ve posted in the past week is about to be yours. @pappadeaux go ahead and add the blackened salmon option to the pasta Mardi Gras PLEASE 😭 #dinnerideas #rigatonipasta #creamymarinara #blackenedsalmon #hungrymockingbird
Hungry Mockingbird