Monthly Archives: April 2020

Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat the oven to 450F (230C) with a rack in the top slot of the oven. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450F (230C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.

Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes.

Cover with plastic wrap and refrigerate for 30 minutes.

Step 1: Choose a tortilla

Step 2: Place on piece of aluminum

Step 3: Add Sauce

Step 4: Add Cheese

Step 5: Add toppings

Step 6: Add seasonings

Step 7: Place in oven and watch until cheese melts and tortilla lightly browns

Step 8: Remove from oven and place on plate

Preheat oven to broil.

Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.

Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.

Place into oven and cook until the cheese has melted, about 1-2 minutes.

Serve immediately, sprinkled with Italian seasoning, if desired.

Peel the sweet potato

Cut the sweet potato into cubes

Slice 1/2 cup of onion into thin slices

Slice 1/2 cup of peppers into thin slices

Add the sweet potato to the mug

Pour in 1 cup of water into the mug

Microwave the mug for 3 minutes

Drain the water from the mug

Add in IA cup of pepper

10.Add in lA cup of onion

Add in 2 Tablespoons of grated cheese

Add in 1/4 Tablespoon of butter

Add in 2 Teaspoon of Thyme

Add in a pinch of salt and pepper

Mix everything with a spoon

Microwave the mug for 40 seconds

Enjoy!!

Get a knife and cutting board from kitchen

Wash off celery and bell pepper

Using a knife chop up celery in small sticks

Using a knife chop up bell peppers in long sticks

Place chopped veggies in a ziplock bag

Grab a hot plate and pot

Turn hot plate on medium heat (3-4)

Add water to pot

Boil water until water bubbles

Once water boils add 2 cups rice to pot

Add slice of butter to pot

Cook rice for 10-12 mins or until all water is gone

Remove rice from hot plate when done

Wash the green pepper & carrots

Grab a cutting board and knife

Chop 1/2 cup green pepper into thin slices

Dice ‘A cup onion into thin slices

Chop lA cup carrots

Grab pan and place on hot plate

Turn hot plate on medium heat (3-4)

Add 1 tablespoon vegetable oil to pan

Add all vegetables to pan

Add pinch of garlic salt to vegetables

Cook until vegetables are soft

Add 2 tablespoon soy sauce to pan

Using spatula stir vegetables and soy sauce together until warm

Combine rice and vegetables together in a white bowl and EAT!

Use your hands and the small, sharp knife to separate the cauliflower into florets and chop the stem fine. (“Florets” are the branched clusters at the top of the cauliflower.) Throw away the tough inner core.

Put the pot on the stove, add the cauliflower and water, and bring to a boil over high heat(Setting 6). (You’ll know the water is boiling when you see bubbles breaking all over its surface.) Cover and turn the heat down to low.

Cook the cauliflower until very tender, 15 to 35 minutes depending on the size of the cauliflower florets. If there is liquid left in the pot, drain the cauliflower in the colander and return it to the pot.

Mash, using a potato masher or fork, or blend with a handheld blender or food processor.

Add the olive oil, yogurt and, if using, butter, salt, and pepper and mash until smooth. Serve right away, or cover and refrigerate up to 2 days.