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SALTED HONEY CHICKPEA SALAD WITH RAMPS + TZATZIKI

1 can chickpeas, drained and rinsed
3 teaspoons honey
2 big pinches of coarse sea salt
1 bunch of ramps, cleaned thoroughly,
with greens separated, bulbs diced + set aside

10-12 stems of watercress
2 cups fresh baby arugula
Tzatziki, recipe to follow

  • Preheat oven to 400°
  • Spread the chickpeas across a baking sheet evenly, and drizzle with honey and sea salt. Roast for 20-22 minutes (until browned and a bit crunchy), rotating the pan and flipping the chickpeas halfway through. 
  • Prepare a skillet with olive oil over medium heat. Sauté the ramp greens until limp, adding a pinch of sea salt before finishing, and set aside to cool.
  • In a small mixing bowl, add 2 tbsp Tzatziki and arugula together. Using tongs, coat the arugula in the dressing and set aside. 

  • Tzatziki
    makes about 8 servings

    2 cups plain Greek Yogurt
    1 medium cucumber, peeled, seeded, and diced
    2 garlic cloves, chopped fine
    2 tbsp extra-virgin olive oil
    1 tbsp fresh dill
    2 tsp lemon juice
    ¼ tsp kosher salt

    • Combine all ingredients in a food processor until smooth.
    • Transfer to an airtight container and let chill for 1 hour before serving. 

    to Plate

    • Add the chickpeas, ramps, watercress, and dressed arugula to a plate.
    • Top with reserved ramp stems.
    • Serve with extra Tzatziki on the side.

Hummingbird Cake

Hummingbird Cake

Ingredients:

  • 2 cups (250g) Diamond of California chopped pecans
  • 3 cups (370g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 cups mashed banana (4 ripe bananas)
  • one 8 ounce can crushed pineapple1
  • 3 large eggs, at room temperature
  • 2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
  • 3/4 cup (175g) unsalted butter, softened to room temperature
  • 5 cups (600g) confectioners' sugar
  • 1 Tablespoon milk
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt, or more to taste

Directions:

  1. Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C), then grease and lightly flour three 9-inch cake pans.
  2. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
  3. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.)
  4. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  5. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
  7. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
  8. Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.

Recipe Notes:

  1. Slightly drain the crushed pineapple. You want a little juice, but not all of it!

Want to make cupcakes? This recipe will make at least 32-35 cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through. You can halve the recipe for less cupcakes, but things get tricky with the eggs. I recommend using 1 egg plus this: crack a 2nd egg in a separate bowl, whisk it, and use about half.

CROCK POT CHICKEN TACO CHILI

CROCK POT CHICKEN TACO CHILI

The perfect slow cooker dish because you just dump all the ingredients in, turn it on and come back to the best tasting meal!

INGREDIENTS:

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3) boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

DIRECTIONS:

  1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  3. Half hour before serving, remove chicken and shred.
  4. Return chicken to slow cooker and stir in.
  5. Top with fresh cilantro and your favorite toppings!

NUTRITION INFORMATION

Yield: 10 servings, Serving Size: About 1 cup

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 5
  • Calories: 220
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: 44mg
  • Sodium: 729mg
  • Carbohydrates: 28g
  • Fiber: 8.5g
  • Sugar: 6g
  • Protein: 21g


 

1,051 COMMENTS LEAVE A COMMENT »

  1. When following your seasoning recipe, do i add in the additional 1tbsp of cumin and 1 tbsp of chili powder. Im a little unclear on that

    • No, sorry for the confusion!

      • I’m sorry, but now I’m unclear.  The instructions say”To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead…”
        Doesn’t that mean we should omit the seasoning packet and the tablespoon of both the cumin and chili and use only the home made version?
        Thanks for a reply since it’s in the crockpot right now! :o)

      • Sorry, that was a typo. You do not add the cumin and chili powder.

    • Has the typo been fixed?

      It seems you intend for the cumin and chili powder to be used if using a packet of taco seasoning, but not if you make your own, right?

  2. Can I do this in an instant pot?

  3. What do you suggest I do to make this more “soupy”, I’d like to eat it in a bowl rather than over rice. Should I add one more can of tomato sauce?

  4. Could i use ground turkey instead?

  5. What size crock pot is this recipe for?

  6. yum yum yum!! made this today easy & delicious!! we ❣️ it.. can’t  wait to try another recipe from Skinnytaste! tysm Jodi

BREAKFAST BLT SALAT

BREAKFAST BLT SALAD

Salad for breakfast? Yes!! This Breakfast BLT Salad can be eaten anytime of the day really, but eggs and bacon served over this simple massaged kale salad with avocado and tomatoes is a delicious, savory, healthy breakfast idea.

INGREDIENTS:

  • 3 cups shredded Lacinto kale (no stems)
  • 1 teaspoon red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • kosher salt
  • black pepper, to taste
  • 2 large eggs
  • 4 strips cooked center cut bacon, chopped
  • 2 ounces sliced avocado
  • 10 grape tomatoes, halved

DIRECTIONS:

  1. In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
  2. Cook eggs to desired likeness, I prefer them soft boiled. How to Make Perfect Eggs in the Instant Pot.
  3. Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
  4. Finish with pinch of salt and pepper.

NUTRITION INFORMATION

Yield: 2 servings, Serving Size: 1 salad

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 8
  • Calories: 292
  • Total Fat: 18g
  • Saturated Fat: 4.5g
  • Cholesterol: 191mg
  • Sodium: 335.5mg
  • Carbohydrates: 18g
  • Fiber: 7g
  • Sugar: 3g
  • Protein: 17.5g

image: http://www.skinnytaste.com/wp-content/uploads/2017/04/Breakfast-BLT-Salad-1.jpg

Salad for breakfast? Yes!! This Breakfast BLT Salad can be eaten anytime of the day really, but eggs and bacon served over this simple massaged kale salad with avocado and tomatoes is a delicious, savory, healthy breakfast idea.

 

3 COMMENTS LEAVE A COMMENT »

  1. I’ve been doing this same thing for breakfast the last few weeks! The only difference is that I blanched the kale instead of massaging it with vinegar and oil. And used turkey bacon! It’s such a great way to get your vitamins and minerals for the day.

  2. Salad for breakfast?! I have to try this! This looks delicious, Gina

HEARTY BEET GREENS & CHICKPEA STEW

Hearty Chickpea & Beet Greens Stew
 
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
Serves: 4-6
Ingredients
  • 1 aubergine (eggplant), cut into 1.5 cm / 0.5” cubes
  • 1 teaspoon sea salt
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 400g or 1 can cooked chickpeas
  • 1 cup (150g) cherry tomatoes, halved
  • 4 tablespoons tomato paste (look for sugar free varieties)
  • ½ cup veggie broth or water
  • 1 bunch beetroot greens, leaves chopped and stems discarded
  • 1 lemon, juiced
  • Coconut oil, for cooking
  • Chopped coriander (cilantro) leaves, to serve
  • Cooked quinoa, rice, or millet, to serve

Instructions
  1. Start by placing your chopped aubergine (eggplant) in a colander over a bowl or sink and tossing with the 1 teaspoon salt. Leave to “sweat” for 30 minutes then rinse and pat dry before using. This is optional, but helps get rid of any bitterness and also keeps it from getting soggy and oily in the pan. If you’re short for time or your aubergine is small and fresh, skip it.*
  2. Heat ½ tablespoon of coconut oil in a large skillet and cook your onions over medium-low heat until softened. Add your garlic and spices and cook for a further minute before adding in your aubergine (eggplant), chickpeas, cherry tomatoes, and tomato paste along with ½ cup water or broth.
  3. Simmer, covered, for 15-20 minutes or until the aubergine (eggplant) is tender. If the stew still looks too water-y let cook uncovered for a few minutes until liquid reduces.
  4. Stir in your beet greens and lemon juice and take off the heat, letting the residual heat wilt the leaves.
  5. Taste and adjust any seasoning.
  6. Serve hot with some cooked quinoa, extra slices of lemon, and the chopped coriander (cilantro) leaves.

Notes
*If you haven’t salted the eggplant before cooking, add in some salt along with the spices.

Vegetarian Scotch Eggs

VEGETARIAN SCOTCH EGGS


I just finished reading a book called Still Alice and I have never cried so much reading a book in my entire life. Poor Maths dude had to comfort me a lot. It’s a fictional story about a 50-year-old Harvard psychology professor who is diagnosed with early onset Alzheimer’s disease, and Claudia recommended it to me, but I imagine her reading it and maintaining at least a small degree of medical interest and objectiveness next to me just being completely inconsolable over everything. You feel like you’re in Alice’s head a lot of the time, and since I already told you the book is about Alzheimer’s, it’s probably not a spoiler to say that it’s heartbreaking to read about the all-too-quick degradation of Alice’s cognitive abilities.









I’m sooo damn proud of these veg-ified scotch eggs!

Wait, if you’ve never had a scotch egg before, let me explain. Boiled egg, coated in sausage, coated in breadcrumbs, deep-fried. Normally, the egg is hard-boiled, but I like it to be a teeny bit runny in the middle still. That’s actually super easy to achieve with this recipe, because you don’t really have to fry the scotch eggs for too long since there is no meat to cook thoroughly. So the middles of the eggs stay nice and tender!

I’ve tried to stay true to a proper scotchie at least on the flavourings front, opting for dijon, onion and dried herbs to flavour the chickpea mixture, but I think it could be nice with falafel-style flavourings, like coriander and lemon, etc. I will be trying that next time! We’ve already broken the rules by omitting the sausage mince, so what the heck?!

PS It’s not too late to join the pulses party. Throughout April, as part of our Cook Better project, Josie and I are trying to incorporate pulses into our recipes as much as possible and see how creative we can get with them! Join us and tag your pics on Instagram – #CBpulses!





Vegetarian scotch eggs




Serves: 4
 
Ingredients
  • 4 extra large eggs (at fridge temp), plus 1 extra large egg
  • 2 x 400g cans chickpeas, drained and rinsed
  • 1 tbsp dijon mustard
  • 1 tbsp dried oregano
  • ¾ tsp salt
  • 2 spring onions, roughly sliced
  • ⅓ cup / 50g flour
  • 1½ cups / 135g panko breadcrumbs
  • oil, for deep-frying
  • salad leaves and cherry tomatoes, to serve

Instructions
  1. Begin by boiling the four eggs. Fill a medium saucepan with water to two inches below the rim, and bring to the boil. Lower the eggs one at a time into the boiling water using a tablespoon, and boil for 6 minutes.
  2. Once cooked, drain, and run under cold water to cool them down. Peel, and set to one side.
  3. Add the chickpeas, dijon, oregano, salt and spring onions into a food processor with the S-blade fitted. Process until it forms a chunky paste, around 20-30 seconds.
  4. Take about a quarter of the chickpea mixture and flatten it down in your hand. Place a boiled egg in the centre, and then wrap the chickpea mixture around it, and roll it around in your hands to seal it. Repeat with the remaining boiled eggs.
  5. Cracked the extra, uncooked egg into a bowl, and whisk it with a fork briefly. Tip the flour and the breadcrumbs each onto a separate plate.
  6. Take a scotch egg and roll it in the flour, dip it in the egg, and then coat it in the breadcrumbs. Repeat with the remaining eggs.
  7. Fill a medium saucepan with around 3 inches of oil with a high smoke point (I use rice bran oil). Heat the oil to 190C, and cook the scotch eggs one at a time for 2-3 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on a piece of paper towel.
  8. Serve with salad leaves and sliced cherry tomatoes. Can be enjoyed warm or cold and would be perfect for a picnic!
16 Jun, 2018