A Bride Worth Billions
Page 60
2 cups boiling water
½ teaspoon turmeric
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon ground coriander
½ cup parsley, chopped
¼ cup almonds, chopped
½ cup feta cheese, crumbled
Directions:
Heat olive oil in a pan and sauté turmeric and coriander for 1 minute. Add quinoa to the pan and stir for 1 minute. Add water to the pan and simmer for about 10 minutes or until quinoa is cooked. Add lemon juice, parsley, feta cheese, and almonds to the mixture and stir.
6. Rice Noodles
Ingredients:
250 grams rice noodles
2 cloves garlic, minced
½ cup sun-dried tomatoes
½ cup basil, chopped
3 tablespoons olive oil
¼ cup Parmesan cheese, grated
Directions:
Follow the package instruction in cooking the rice noodles. Heat olive oil in a pan and sauté garlic and tomatoes. Add the noodles, basil, and Parmesan cheese and then toss to combine.
7. Chicken Apple Salad
Ingredients:
4 chicken breasts, cooked and flaked
1 apple, pitted and diced
¼ cup celery, sliced thinly
¼ cup mayonnaise
3 tablespoons sour cream
1 teaspoon tarragon, minced
¼ cup pecans, chopped
½ teaspoon salt
¼ teaspoon pepper
Directions:
Put apples, pecans, celery, and chicken in a salad bowl. In another bowl, whisk sour cream, tarragon, mayonnaise, salt, and pepper. Pour the mixture over the salad and toss to combine.
8. Tofu Cabbage Cup
Ingredients:
2 packages tofu, crumbled
2 cloves garlic, minced
1 tablespoon sugar
½ cup basil, chopped
1 red onion, sliced thinly
½ cup mint, chopped
¼ teaspoon red pepper flakes
½ cup lime juice
½ teaspoon sesame oil
1 tablespoon fish sauce
1 tablespoon coconut oil
1 teaspoon salt
10 large cabbage leaves
Directions:
Combine lime juice, fish sauce, and sugar and set aside. Drain tofu thoroughly. Heat coconut oil in a pan and sauté garlic, onion, and pepper flakes for 2 minutes. Add tofu to the pan and cook for another 6 minutes. Add juice mixture to the pan and cook for another minute. Add mint and basil to the mixture and stir well. Put tofu mixture on each cabbage leaf and then serve.
9. Easy Potato Salad
Ingredients:
½ kilo potatoes
¼ cup olive oil
1 tablespoon fresh tarragon, chopped
1 red onion, sliced thinly
3 tablespoons champagne vinegar
Pinch of salt and pepper
Directions:
Scrub potatoes and cut them into bite-size chunks. Put them in a pan and cover with water. Season with a pinch of salt. Cook them for 20 minutes or until tender. Drain the potatoes and transfer them to a large bowl. Add onion, tarragon, olive oil, and vinegar to the bowl and then toss to combine. Season the salad with salt and pepper.
10. Egg Salad
Ingredients:
2 hard-boiled eggs, peeled
1 tablespoon green onion, chopped
3 tablespoons lime juice
½ teaspoon cumin
2 tablespoons cilantro, chopped
1 cup mixed greens
Pinch of salt and pepper
Directions:
Mash the eggs in a bowl using a fork. Add lime juice, cilantro, onions, and cumin to the mashed eggs and combine well. Season with a pinch of salt and pepper. Put the egg mixture on top of salad greens and then serve.
11. Triple Beans Salad
Ingredients:
1 cup garbanzo beans
1 cup kidney beans
1 cup cannellini beans
1 cup sweet corn
3 tablespoons olive oil
1 tablespoon honey
½ cup red vinegar
1 small red onion, diced
1 teaspoon cumin
3 tablespoons fresh cilantro, chopped
1 teaspoon cayenne pepper
Pinch of salt and pepper
Directions:
Rinse all the beans and drain well. Put them in a bowl together with onion, cumin, cilantro, and cayenne pepper and then set aside. In another bowl, whisk together olive oil, honey, and vinegar. Pour the mixture on the salad and toss to combine. Season it with salt and pepper.
12. Tangy Greek Salad
Ingredients:
6 pieces sardines in olive oil
1 cucumber, cut into chunks
2 medium tomatoes, diced
1 small red onion, sliced thinly
1 cup chickpeas, rinsed
2 cloves garlic, minced
2 tablespoons Kalamata olives
2 tablespoons olive oil
2 teaspoons dried oregano
3 tablespoons lemon juice
½ cup feta cheese, crumbled
¼ teaspoon pepper
Directions:
Combine cucumber, onion, kalamata olives, tomatoes, chickpeas, and feta cheese in a bowl. In another bowl, whisk together olive oil, oregano, lemon juice, garlic, and pepper. Pour the mixture on the salad and toss to combine. Top with sardines and then serve.
13. Soba Noodle Salad
Ingredients:
250 grams buckwheat noodles or soba
1 chicken breast, cooked and shredded
1 garlic, minced
¼ cup soy sauce
1 teaspoon sugar
3 scallions, sliced
2 tablespoons white vinegar
1 teaspoon ginger, grated
2 cups cabbage, sliced thinly
Directions:
Follow the package instructions in cooking the noodles. In a large bowl, mix together vinegar, garlic, soy sauce, ginger, and sugar. Add the noodles, scallions, cabbage, and chicken into the bowl and toss gently.
4: Gluten-Free Dinner Recipes
1. Baked Chicken
Ingredients:
4 chicken breasts, deboned and cut into strips
½ cup hempseeds
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ cup almond flour
½ teaspoon paprika
2 eggs, beaten
1 tablespoon olive oil
Pinch of salt and pepper
Directions:
Lightly oil the baking sheet with olive oil. Meanwhile, combine hempseeds, garlic powder, cayenne pepper, almond flour, paprika, salt, and pepper. Dip the chicken strips in the beaten eggs and then dredge in breading mixture. Lay the chicken strips on baking sheet and bake at 350 °F for 20 minutes.
2. Spiced Pork Chops
Ingredients:
4 pork chops
2 apples, cored and sliced thinly
2 tablespoons brown sugar
½ cup heavy cream
2 tablespoons butter
1 onion, sliced thinly
2 teaspoons cinnamon
½ cup apple cider
¼ teaspoon cayenne pepper
Pinch of salt and pepper
Directions:
Season the pork with salt and pepper. Heat the butter in pan and then cook the pork chops for 4 minutes per side and set aside. Cook onion and apple in the same pan. Add cinnamon, cayenne pepper, brown sugar, heavy cream, and apple cider and stir well. Place the pork chops back in the pan and coat them with the sauce. Cover the pan and simmer for 5 minutes.
3. Chicken ‘N’ Broccoli
Ingredients:
2 chicken breasts, diced
2 cups broccoli florets
2 tablespoons soy sauce
2 tablespoons honey
1 clove garlic, minced
¼ c
up green onions, sliced thinly
2 tablespoons white vinegar
1 tablespoon cornstarch
½ teaspoon ginger, grated
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions:
Combine vinegar, cornstarch, soy sauce, honey, ginger, and garlic in a bowl and set aside. Heat olive oil in pan and cook chicken for 5 minutes. Add broccoli to the pan and cook for 3 minutes. Pour the sauce mixture into the pan and stir well. Cook for another 1 minute or until sauce is slightly thickened.
4. Beef Stir-Fry
Ingredients:
250 grams sirloin, sliced into strips
1 cup button mushroom
2 cups kale
2 cloves garlic, minced
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons white vinegar
1 teaspoon ginger, grated
½ cup water
2 tablespoons cornstarch
Pinch of salt and pepper
Directions:
Mix soy sauce, vinegar, water, and ginger and then marinate the beef for 2 hours. Heat the olive oil in a pan and sauté garlic and beef for 2 minutes. Add the kale, mushroom, and remaining marinade to the pan and stir well. Cook for 5 minutes or until cooked through.
5. Easy Baked Polenta
Ingredients:
500 grams polenta, ready-made
2 cups tomatoes, chopped
2 tablespoons olive oil
2 cups spinach, blanched and chopped
½ cup goat cheese, crumbled
Pinch of salt and pepper
Directions:
Combine tomatoes, garlic, salt, and pepper and then spread the mixture on a large baking pan. Spread the spinach on top of the tomatoes. Cut the polenta according to desired sizes and then place on top of the spinach. Drizzle polenta with olive oil. Top with cheese and bake at 350°F for 15 minutes.
6. Cabbage Casserole
Ingredients:
250 grams ground beef
1 cup tomato sauce
2 onions, chopped
1 cup rice, uncooked
1 cup water
2 cups cabbage, chopped
1 tablespoon olive oil
Directions:
Heat oil in a skillet and cook beef for 5 minutes or until browned. In a large bowl, mix tomato sauce, rice, cabbage, onion, water, and salt. Add beef to the mixture and combine well. Put the mixture in a baking dish and bake at 350 °F for about 45 minutes.
7. Fried Potatoes
Ingredients:
5 large potatoes, cubed
½ cup coconut oil
½ teaspoon paprika
½ teaspoon pepper
½ teaspoon salt
½ teaspoon garlic powder
Directions:
Heat coconut oil in a skillet and cook potatoes until golden. Add the seasonings and toss well. Serve immediately.
8. Easy Hash Browns with Corned Beef
Ingredients:
4 large potatoes, diced
1 onion, chopped
1 cup corned beef chunks
1 cup water
Pinch of salt and pepper
Directions:
Put corned beef, potatoes, water, salt, and pepper in a pan. Cover and cook for about 5 minutes or until potatoes are very tender.
9. Mashed Potato Cakes
2 cups potato, mashed
¼ cup cheddar cheese, grated
1 egg, beaten
1 tablespoon butter
Pinch of salt
Directions:
Mix mashed potato, cheese, egg, and salt. Heat butter in a pan and spoon some of the potato mixture into it and flatten using a spatula. Cook the cakes for about 5 minutes per side.
10. Cheesy Frittatas
Ingredients:
3 large potatoes, diced and cooked
6 eggs, beaten
1 onion, sliced thinly
½ cup ham, cubed
½ cup cheddar cheese, grated
1 tablespoon olive oil
Pinch of salt and pepper
Directions:
Heat the oil in a skillet and sauté onion until translucent. Add eggs, ham, potatoes, salt, and pepper to the skillet. Cook until egg is set. Top with cheese and bake at 350 °F for 8 minutes.
11. Spiced Rice
Ingredients:
1 cup rice, uncooked
1 apple, cored and chopped
1 cup apple juice
¼ cup parsley, chopped
½ teaspoon cinnamon
1 cup raisins
Pinch of salt
Directions:
Combine all ingredients except parsley and put the mixture in a pan. Cover and cook for 20 minutes. Sprinkle parsley and mix well.
12. Cabbage Rice Noodles
Ingredients:
250 grams rice noodles, cooked
2 cups cabbage, shredded
1 teaspoon vinegar
½ cup butter
1 apple, cored and chopped
2 tablespoons brown sugar
Directions:
Melt butter in skillet and sauté apple and cabbage. Add vinegar and sugar to the pan and continue to cook until ingredients are tender. Add rice noodles and season with salt and pepper.
13. Sautéed Zucchini
Ingredients:
3 zucchinis, sliced
2 tablespoons butter
1 tablespoon Parmesan cheese, grated
½ cup toasted pecans, chopped
Directions:
Melt butter in skillet and sauté zucchini until soft. Add cheese and pecans to the skillet and stir well.
5: Gluten-Free Snack Recipes
1. Almond Bars
Ingredients:
2 cups almonds
½ cup coconut flakes
½ cup coconut oil
1 tablespoon flaxseeds
½ cup nut butter
1 teaspoon vanilla
Directions:
Put all ingredients in a food processor and pulse until a coarse paste is formed. Press the paste into a square mold and chill overnight before cutting it into bars.
2. Quinoa Bars
Ingredients:
1 cup quinoa flakes
1 cup rice flour
1 cup almond flour
3 eggs
¼ cup coconut oil
2 teaspoons baking powder
½ teaspoon ginger
1 teaspoon almond extract
½ cup maple syrup
3 tablespoons almond milk
½ cup raisins
Directions:
Combine all ingredients in a bowl. Put batter in an oiled baking pan and bake at 350 °F for 25 minutes.
3. Mixed Seeds Bar
Ingredients:
1 cup rolled oats
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup flaxseed meal
¼ cup sesame seeds
1 tablespoon chia seeds
¼ cups cashews
½ cup maple syrup
1 cup peanut butter
Directions:
Combine all seeds in a bowl, add maple syrup, and toss to coat. Add peanut butter to the mixture and combine well. Put the mixture in a square mold and chill overnight.
4. Sweet Toasted Pecans
Ingredients:
2 cups pecans
2 tablespoons honey
1 tablespoon olive oil
½ teaspoon salt
Directions:
Combine all ingredients and put the mixture on a baking pan. Bake the pecans at 350 °F for 10 minutes.
5. Easy Trail Mix
Ingredients
2 cups cranberries, dried
2 cups macadamia nuts
2 cups raisins
Directions:
Combine all ingredients well. Place the mixture in an airtight container.
6. Sweet Potato Fries
Ingredients:
2 tablespoons olive oil
Pinch of salt and pepper
Directions:
Cut sweet potatoes into strips and coat them with olive oil. Season them with salt and pepper and spread them on a baking sheet in a single layer. Bake at 450 °F for 15 minutes.
7. Apple Chips