Delicious

by Noora Metanes

Copyright © 2019

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Delicious

by

  • Joined Nov 2019
  • Published Books 1

Copyright © 2019

             breakfasts:

2

1. Avocado Toast and eggs:

Ingredients

2 eggs (fried sunny side up)
2 slices of multi-grain or whole grain bread (toasted)
1 small avocado
1 teaspoon lime juice
sea salt + black pepper (to taste)
parsley (optional for topping)

Instructions

  1. Prepare toast and fried eggs to personal preference.
  2. Peel and mash avocado with the lime juice, salt and pepper.
  3. Spread avocado evenly on each slice of toast then top each with a fried egg and any additional seasonings you prefer. Serve immediately.

 

 

3

2.Microwave egg sandwich:

 

Ingredients

  • 1 piece Canadian bacon
  • 1/4 cup egg substitute
  • 1 tablespoon salsa
  • 1 tablespoon shredded reduced-fat cheddar cheese
  • 1 whole wheat English muffin, split, toasted
  • 3 spinach leaves

Preparation

  1. Place Canadian bacon on bottom of a 6-oz. ramekin or custard cup coated with cooking spray. Pour egg substitute over top. Microwave, uncovered, on high for 30 seconds; stir. Microwave 15-30 seconds or until egg is almost set. Top with salsa; sprinkle with cheese. Microwave just until cheese is melted, about 10 seconds.
  2. Line bottom of English muffin with spinach. Place egg and Canadian bacon over spinach; replace English muffin top.
4

Egg burritos:

 

Ingredients

  • 12 bacon strips, chopped
  • 12 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 flour tortillas (8 inches), warmed
  • 1-1/2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced

Preparation

  1. In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan.
  2. Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.
  3. Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos.
5

   

                    Lunch

6

Provolone Veggie Party Subs:

Ingredients

  •  lb. broccoli rabe, trimmed
  • 2 med. peppers, seeded and cut into eights
  • 1 sm. onion, thinly sliced
  • 2 tbsp. olive oil
  • 4 (10- to 12-in.) hero rolls, split
  • 12 oz. marinated artichokes, drained and chopped
  • 8 oz. sun-dried tomatoes packed in oil, drained and thinly sliced
  • 1/2 c. pickled pepper slices, drained
  • 4 oz. thinly sliced sharp provolone cheese

Preparation

  • 1.  Heat large covered saucepot of salted water to boiling on high. Preheat oven to 425 degrees F.
  • 2.  To boiling water, add broccoli rabe; cook 6 minutes or until stems are tender. Drain; rinse with cold water. Drain well and gently squeeze dry,then coarsely chop; set aside.
  • 3.  On large rimmed baking sheet, toss peppers, onion, oil and 1/4 teaspoon each salt and pepper; spread in single layer. Roast 20 minutes or until brown.
  • 4.  Pull some bread from inside bottom halves of rolls; save for another use. Layer bottoms of rolls with artichokes, broccoli rabe, sun-dried tomatoes, onion mixture, pickled peppers and then cheese .

 

7

Tex-Mex Meatballs:

Ingredients

  • 1 1/2 lb. ground beef
  • 2 c. shredded Mexican cheese blend, divided
  • 1/2 c. panko bread crumbs
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 large egg
  • 1 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1/2 large onion, chopped
  • 1 oz. (15-oz.) can crushed tomatoes
  • 2 tbsp. chopped chipotle chiles in adobo sauce

Preparation

  • In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 
  • In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 
  • Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 
  • Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 
  • Garnish with parsley before serving.
8

Sriracha Meatball Hoagies:

Ingredients

  • 1/2 c. seasoned rice vinegar
  • 1/2 medium jicama, peeled and cut into small strips
  • 1/2 c. shredded carrots
  • 1/4 c. packed fresh mint leaves
  • 3 cloves garlic
  • 1 medium shallot, chopped
  • 1 stalk lemongrass, tough outer layer discarded, sliced
  • 1 1/2 tbsp. fish sauce
  • 1 lb. ground pork
  • 1 tbsp. Sriracha hot sauce, plus more for serving
  • Sriracha Mayo
  • 4 (4″ long) soft hoagie or sub rolls, split and lightly toasted
  • Cilantro sprigs, for garnish
  • Thinly sliced jalapeño chiles, for garnish

    Directions

    1. In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.
    2. Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, 10 to 12 minutes or until cooked through, turning occasionally.
    3. While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños.

 

 

 

9

 

 

 

 

 

 

                   Dinner

10

Buffalo Chicken Enchiladas

 Ingredients

3 tablespoons unsalted butter, melted, plus more for greasing the pan

4 cups shredded rotisserie chicken 

8 ounces cream cheese, at room temperature

2 cups shredded Cheddar

1 cup hot sauce, plus more for serving, such as Frank’s

1 bunch scallions, thinly sliced, white and green parts separated

1/4 teaspoon ground cumin 

16 corn tortillas

2 tablespoons crumbled blue cheese

2 tablespoons blue cheese dressing

Directions

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl. 
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels. 
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes. 
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce. 

Cook’s Note

You can also use 4 cups shredded cooked turkey.
11

One pan healthy sausage and veggies

Ingredients

2 cups (~1 small) red potato
  • 3/4ths pound green beans
  • 1 large head of broccoli (~ 1 and 1/2 cups)
  • 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
  • 9 ounces smoked sausage I use turkey or chicken, not ground sausage
  • 6 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a large sheet pan with foil or parchment paper.
  3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
  4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15×21 inch sheet pan)
  5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
  6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
  7. Enjoy with rice or quinoa and fresh parsley if desired.
12

Hot Sausage Cast-Iron Skillet Pan Pizza

Ingredients

1 cup diced canned tomatoes
2 tablespoons sundried tomato paste 
1 large clove garlic, crushed 
1 scant teaspoon (1/3 palm full) oregano 
A pinch of sugar and salt 
A few leaves of torn basil, plus a few torn to serve 
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows
EVOO, for drizzling, and about 1/4 cup in a cup for brushing 
1/2 pound hot Italian sausage 
1 tablespoon cornmeal 
1/2 tablespoon AP flour 
Salt and pepper
Crushed red pepper flakes
About 2 cups shredded mozzarella cheese 
About 1/4 cup grated Pecorino cheese 
2 tablespoons water 
About 1 tablespoon acacia honey 
1 scant teaspoon Calabrian chili paste or chili flakes 
Basil leaves 
Fennel and Olive Salad, for serving, optional, recipe follows

EZ Pizza Dough:

1 cup warm water
1 package active dry yeast (look for pouches marked “For Pizza”) 
2 tablespoons EVOO, plus some for bowl to rest dough 
1 tablespoon acacia honey 
2 teaspoons kosher salt 
3 cups AP flour

Directions

  1. Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
  2. Gather your ingredients.
  3. In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
  4. Stretch dough into an even round that will cover large skillet.
  5. Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
  6. Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot — reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
  7. To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it’s not warm enough to heat the honey).
  8. Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.

EZ Pizza Dough:

  1. To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
  2. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
  3. Cut dough in half; wrap half the dough and freeze for later use.

Fennel and Olive Salad:

  1. Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

Cook’s Note

You cannot make your own dough in 30 minutes, of course, but here’s a simple recipe that makes 2 pizzas and you can keep it on hand in freezer.
13

 

 

 

 

 

 

               Desserts

14

chocolate banoffee pie

INGREDIENTS

250g McVitie’s Digestive biscuits
125g butter, melted
300ml thickened cream
30g Flake chocolate bar, crumbled
46g Picnic chocolate bar, chopped
53g Snickers chocolate bar, chopped
380g can Nestle Caramel Top ‘n’ Fill
3 bananas, sliced

METHOD

  • Step 1
    Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.
  • Step 2
    Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.
  • Step 3
    Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture
15

Banana split

INGREDIENTS

1 banana, peeled, cut lengthways
2 scoops vanilla ice-cream
3 pecans, chopped

HOMEMADE CHOCOLATE SAUCE (MAKES 2/3 CUP)

100g dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional

METHOD

  • Step 1
    To make chocolate sauce: Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
  • Step 2
    Place banana slices on a plate. Top with scoops of ice-cream.
16

Snickerdoodles

INGREDIENTS

  • 1 cup plain flour
  • 1 tablespoon icing sugar
  • 80g butter, chopped
  • 2-3 tablespoons chilled water
  • 8 fun size Snickers bars
  • 100g milk chocolate, melted

  • METHOD

    • Step 1
      Preheat oven to 200C or 180C. Line a baking tray with baking paper. Process flour, icing sugar and butter until a crumb consistency. With motor running, add enough chilled water until dough comes together.
    • Step 2
      Place dough on a lightly floured bench. Knead into a ball. Divide dough into 8 portions. Roll each portion out to 6cm x 11cm rectangles. Unwrap Snickers bars, place one in the centre of each dough portion. Fold in the sides then roll up to enclose. Place on prepared tray. Repeat. Refrigerate for 15 minutes.
    • Step 3
      Bake for 15 minutes (if they explode slightly, cool briefly then press filling back in). Drizzle with melted chocolate, Set aside for 15 minutes. Serve warm or cold.
17

 

 

 

 

                                                    Smoothies/Milkshakes

18

breakfast super shake

Ingredients

  • 100ml full-fat milk
  • 2 tbsp natural yogurt 
  • 1 banana
  • 150g frozen fruits of the forest
  • 50g blueberries
  • 1 tbsp chia seeds
  • ½ tsp cinnamon
  • 1 tbsp goji berries 
  • 1 tsp mixed seeds
  • 1 tsp honey (ideally Manuka)

Method

  1. Put the ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!
19

kiwi fruit smoothie

Ingredients

  • 3 peeled kiwi fruit
  • 1 mango, peeled, stoned and chopped
  • 500ml pineapple juice
  • 1 banana, sliced

Method

  1. Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.and enjoy!
20

chocolate milkshake

Ingredients

  • 1 tbsp chocolate hazelnut spread (optional)
  • 250ml semi-skimmed milk
  • 2 scoops chocolate ice creams
  • 5 marshmallows
  • 30ml double cream, whipped
  • 1 tsp toasted hazelnuts , chopped

Method

  1. Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside.
  2. Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass.
  3. Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.
21

 

 

 

 

 

 

 

 

           Bonus Recipe

22

lasagna

Ingredients

for 12 servings
  • 3 cups whole milk ricotta cheese(750 g)
  • 3 ½ cups shredded low-moisture mozzarella(350 g), divided
  • 1 ½ cups grated parmesan cheese(165 g), divided
  • 2 large eggs
  • 1 cup fresh parsley(35 g), finely chopped, loosely packed
  • 2 ½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 lb ground beef(455 g)
  • 4 cloves garlic, minced
  • 2 tablespoons McCormick® Savory Spice Blend
  • 6 cups marinara sauce(1.5 kg), divided
  • 1 nonstick cooking spray, for greasing
  • ½ lb lasagna noodle(225 g), cooked according to package instructions

Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
  3. In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.
  4. To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles. Pour 1½ cups (395 G) of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
  5. Bake for 40 minutes.
  6. Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.
  7. Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
23

Mac and Cheese Balls

Ingredients

for 25 balls
  • 5 cups macaroni(500 g)
  • 2 tablespoons butter
  • 2 teaspoons flour
  • 1 ¾ cups milk(400 mL)
  • 2 ½ cups cheddar cheese(250 g)
  • 2 ½ cups red leicester(250 g)
  • salt, to taste
  • pepper, to taste
  • 2 eggs, for egg wash
  • breadcrumb, as needed

Preparation

  1. Boil water, add macaroni and cook until al dente
  2. Melt butter in a pan and mix 2 tsp flour into it.
  3. Add the milk gradually.
  4. Add both cheeses and cook until melted and the sauce is thick
  5. Season with salt and pepper.
  6. Add cooked macaroni and thoroughly cover.
  7. Refrigerate mixture for one hour.
  8. Take mixture out and form into balls on another plate.
  9. Refrigerate for 2 hours.
  10. Dip the solid balls in egg wash, then breadcrumbs.
  11. Fry in hot pan of oil until golden brown on both sides.
24

Pretzel Bites With Mustard Cheese Sauce

Ingredients

for 8 servings
  • 1 ½ lb pizza dough(680 g)
  • ¼ cup baking soda(45 g)
  • 1 egg, whisked
  • coarse salt
  • ¼ cup butter(55 g)
  • ¼ cup flour(30 g)
  • 2 cups milk(480 mL)
  • 1 ½ tablespoons French’s Honey Mustard
  • 2 cups shredded cheddar cheese(200 g)
  • 2 teaspoons apple cider vinegar
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper

Preparation

  1. Preheat oven to 425ºF (218 C)
  2. Roll pizza dough into balls slightly smaller than the size of a golf ball.
  3. Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
  4. Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10–12 minutes, until pretzels turn a deep brown color.
  5. Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2–3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French’s Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
25

Published: Nov 27, 2019
Latest Revision: Nov 27, 2019
Ourboox Unique Identifier: OB-690860
Copyright © 2019

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