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No-Bake Lemon Creme

 

Any meal is never complete when you do not have a dessert to compliment everything that you have eaten throughout the meal.

 

A good dessert can help in washing your mouth of all the tastes that you experienced. It is a good way of ending with a new and light experience.

 

 No-Bake Lemon Crème is one of the many dessert recipes that are available among a lot of dessert choices. The main advantage could be the part where it does not need to be baked. This way you can enjoy it immediately.

 

Furthermore, what make No-Bake Lemon Crème more unique are the many variations that you can come up with it.

 

One example of a No-Bake Lemon Crème is a tart, and just like any variation, it is important that you prepare the needed ingredients beforehand which include the following:

 

  • Ten tablespoons or 1 ¼ sticks of unsalted butter
  • ¼ cup of golden brown sugar
  • Seven pieces of crushed whole graham crackers
  • Half cup of whole milk
  • A teaspoon of unflavored gelatin
  • A cup and one tablespoon of sugar
  • Half a cup of fresh lemon juice
  • Two teaspoons of grated lemon peel
  • Two pieces of large eggs
  • 1 ¼ cup of chilled whipping cream

 

After being able to gather these ingredients, you are now ready to make the tart variation of the No-Bake Lemon Crème recipe which requires you to obey the following instructions:

 

  1. Melt six tablespoons of unsalted butter over a medium fire while it is in a medium sized skillet and then whisk in the brown sugar until the mixture starts to bubble thickly. Recommended time of whisking is approximately two minutes.
  2. The cracker crumbs are to be added and mix it with the mixture for an additional one minute
  3. With the back of the fork, press the crumbs towards the bottom of the pan and its sides and let it cool completely
  4. Pour the milk into a small sized custard cup before you sprinkle the gelatin over. Wait for an estimated 15 minutes or until the gelatin starts to soften
  5. Whisk the cup of sugar, lemon juice, lemon peel, eggs, and the remaining unsalted butter in a medium sized saucepan. Let it boil over medium heat until it thickens, before you remove it. That would be an approximate of five minutes
  6. Add the mixture of gelatin and whisk it until the gelatin dissolves, and let it stand for 10 minutes or until the gelatin begins to set
  7. Pour the warm crust and chill until it is firm to the touch. This would take about three hours to one day
  8. Beat cream and the last tablespoon of sugar until you see formation of peaks
  9. Pour in the cream over the tart, and you now have you tart variation of the No-Bake Lemon Crème

 

This recipe can be served immediately or you can chill it up first for at least four hours. It might be better if it is the latter so that it will be solid enough to make the experience not only sweet but also cool. This way, you will go home feeling satisfied of what you eat especially at the end of the course, and it will be something that you will remember. 

STINGING NETTLE SALAD (new)

 

  • Chop up the leaves of the stinging nettle in a bowl.

  • Add some spinach to it also

  • cut up some cherry tomatoes in halves to add a colour of contrast to it.

  • sprinkle lemon over it.

  • Add a simple dressing  for taste.

Always remember that simplicity is best, expecially when it comes to diet.

AFTER WORKOUT PUNCH (new)

 

After a hard workout you need a drink that will reignite the energy back into your body and stimulate muscle growth.

 

Add to your blender:

  • 2 1/2 frozen ripe bananas

  • 1 1/2 tbs of wheat germ

  • 2 tbs of Frshly grounded ginger

  • 1/2 cup of Soy Milk

  • 1 cup of alkaline water

  • 1 tbs of black strap molases

  • 2 tbs of peanut butter

  • 1/2 cup of maple syrup

  • BLEND THE INGREDIENTS

  • Add 2 tbs of moringa powder

  • Finally add about 4-6 cubes of ice

This is an amazing drink, you wont want to stop drinking it. 

Feel free to add any spice, etc to your liking.

Remember: "Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. 1 Corinthians 10:31

 

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Classic Stuffed Mushrooms

 

There are certain recipes which are destined to be a mainstay in every chef’s menu, and one of this is the Classic Stuffed Mushrooms.

 

It is easy to cook and the possibility of being creative is endless. If you look around the internet, the variations from which you can choose from are endless. That is why the prejudice towards the recipe can be justified.

 

However, this article will be focusing on the Classic Stuffed Mushrooms recipe. This is the traditional means of coming up with a stuffed mushroom.

For the classic recipe of stuffed mushrooms, the ingredients that you need are the following:

 

  • 18 – 24 pieces of mushroom (the kind is according to your preference) – it should be cleaned; caps and stems should be separated from each other

  • A tablespoon of butter

  • Two tablespoons of minced shallots; approximately, two small pieces

  • One large minced clove of garlic

  • Two tablespoons of chopped walnuts

  • Salt

  • Two tablespoons of chopped parsley

  • A teaspoon of dried thyme

  • Two tablespoons of breadcrumbs

  • Two tablespoons of either sherry or chicken stock

  • Two tablespoons of olive oil

  • Two tablespoons of grated parmesan cheese

 

Again, any chef should always consider that the kind of mushroom used is never fixed. You can use whatever your preference is. Once that is established, the instruction that needs to be followed in order to come up with the Classic Stuffed Mushrooms is the following:

 

  • Preheat the oven until it reaches 375 degrees Fahrenheit

  • Chop the mushroom stems into fine pieces while you heat a tablespoon of butter in frying pan which is small in size using heat set at medium

  • Sautee the mushrooms and shallots for four to five minutes. Then, add the garlic and the walnuts and sprinkle the salt. Stir and sauté it for two more minutes

  • Turn off the heat and add the parsley, dried thyme, and the breadcrumbs

  • Pulse the sherry along with the other stuffing until you are able to attain a fine mixture

  • Toss the mushrooms caps with olive oil to add some flavor

  • Put in the filling of each mushroom and sprinkle each with grated parmesan cheese; bake it for 20 – 25 minutes, or until the cheese turns to brown

  • Allow it time to cool down before you serve it; recommended cooling down time is five minutes

 

It is important that this is only the Classic Stuffed Mushrooms recipe. If you have your personal variation, then, it is alright. This is why it is one of the mainstays in every culinary skill because of its flexibility.

 

Most of the times, this flexibility is found in the way you come up with the filling. You can always be creative in this aspect of a stuffed mushroom recipe.

 

You can go around the internet if you do not have your own version of the Classic Stuffed Mushrooms recipe. If you are too lazy to go through them one by one, here are some of the variations of the classic recipe.

 

  • Crab stuffed mushrooms

  • Blue Cheese Stuffed Mushrooms with Grilled Onions

  • Crab Stuffed Mushrooms

  • Bacon and Cheddar Stuffed Mushrooms

  • Sausage Stuffed Mushrooms

  • Stuffed Mushrooms with Spinach

  • Renaissance Stuffed Mushrooms

 

Search the recipes for these variations of the Classic Stuffed Mushrooms recipe and take delight in the many flavors that you are able to come up. You will never know how you may also come up with your own with its help. 

Quinoa Salad with Kale, Cherry Tomatoes & Avocado

 

This beautiful salad is nutrient-dense and fragrant with fresh basil. It can be prepared a day ahead and it keeps well in the refrigerator. This is an ideal potluck dish that transports well and gives other gluten-free guests a safe and nutritious item to enjoy.

TIP It’s a good idea to rinse quinoa before cooking. The tiny seeds are naturally coated with bitter-tasting saponins, which keep birds from nibbling.

  • 1½ cups quinoa, preferably tricolor or red

  • 2½ cups water, divided, more as needed-Coarse kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 medium bunches black kale (about 1 pound total), stems and ribs removed, finely chopped

  • 3 cups cherry tomatoes, halved crosswise¾ cup chopped fresh basil

  • 2 medium avocados, pitted, peeled, sliced

  • ¾ cup (about 6 ounces) crumbled goat cheese or dairy-free replacement, optional-Roasted salted pumpkin seedsDressing-Grated zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • 1 small shallot, minced

  • 6 tablespoons extra-virgin olive oil-Salt and pepper, to taste

  • 1. Measure quinoa into a small saucepan. Cover with cold water, swirl and drain. Repeat 3 more times. Return quinoa to pan, add 2¼ cups water and a pinch of salt. Cover and bring to a boil over high heat. Reduce heat to low and cook until water has been absorbed, about 15 minutes for tricolor quinoa, 20 minutes for red quinoa. Turn off heat and let stand covered 5 minutes. Fluff with a fork. Transfer to a large, shallow bowl and let cool.

2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add kale and toss to coat with oil. Sprinkle with salt and pepper and add ¼ cup water. Cover and cook over low heat until almost tender, about 5 minutes. Add to quinoa.

3. To make dressing, combine lemon zest, lemon juice and shallot in a small bowl. Gradually whisk in 6 tablespoons oil. Season dressing with salt and pepper to taste.

4. Add tomatoes and basil to quinoa. Mix in enough dressing to season to taste and toss to coat. Taste and adjust seasoning.

5. Arrange avocado slices atop salad. Sprinkle with cheese (if using) and pumpkin seeds and serve.

Each serving contains 422 calories, 28g total fat, 7g saturated fat, 0g trans fat, 11mg cholesterol, 191mg sodium, 35g carbohydrate, 8g fiber, 3g sugars, 12g protein, 17 Est GL.

 

Potato Salad with Pumpkin Seed Oil
 
Very Delicious!
Ingredients:

As a side dish for 3 persons.

  • 500 g of your favorite potatoes

  • 1 Red onion

  • 2 pinches of salt

  • 1 small head of dandelion or your favorite lettuce

  • 2 tbl spoons of pumpkin seed oil

  • 2 tbs spoon of your favorite vinegar salt and pepper to taste.

Preparation:

Wash the potatoes and boil. peel for

 

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© 2014 by healthy cooking. 

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