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Scalloped Potato Roll Recipe

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Ingredients for 8 servings 6 potatoes, peeled 2 cups grated parmesan cheese (220 g), divided 3 teaspoons salt, divided 4 tablespoons olive oil, divided 1 sweet onion, diced 1 lb ground beef (455 g) 14 ½ oz diced tomato (410 g), 1 can, drained 4 tablespoons fresh parsley, chopped, divided 1 teaspoon paprika (2 g) ½ teaspoon pepper 6 cups spinach (240 g) 2 cloves garlic, minced 1 cup ricotta cheese (250 g) 1 cup shredded mozzarella cheese (100 g) Preparation Preheat oven to 350˚F (180˚C). Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until ...
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Creamy Shrimp & Mozzarella Pasta

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Ingredients Seafood 1 lb Shrimp Produce 2 tbsp Basil 1 Basil 4 cloves Garlic 1/2 cup Sun-dried tomatoes Condiments 2 tsp Lemon juice Pasta & Grains 2 cups Penne pasta source : https://www.tastemade.com/videos/creamy-shrimp-and-mozzarella-pasta
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Vegan chickpea tacos recipe

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Ingredients 6 soft tortillas Taco filling 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I d...
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QUINOA AND BLACK BEAN TACOS

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INGREDIENTS 1 tablespoon olive oil 1 small red onion, chopped 2 tablespoons minced garlic 1 cup water 1⁄2 cup organic quinoa 1 teaspoon ground cumin 1⁄2 teaspoon red pepper flakes 1 (15-ounce) can organic black beans, drained and rinsed 1⁄4 cup freshly squeezed lime juice 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 6 to 8 small organic corn tortillas, warmed 1 small avocado, halved, pitted, peeled, and sliced INSTRUCTIONS In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent. Add the water, quinoa, cumin, and red pepper flakes. Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy. Stir in the black beans, lime juice, salt, and pepper. Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve. This article and recipe adapted from site
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Lentil Bolognese

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INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r...
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Instant Pot Butter Chicken (Low Carb)

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INGREDIENTS 2 cups Onion, diced 5 cloves Garlic, minced 4 tablespoons Butter 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces 15 ounces Tomato sauce, no added sugar 3 tablespoons Tomato paste 2 tablespoons Red curry paste 2 teaspoons Garam masala 1 1/2 teaspoons Ground ginger 1 teaspoon Salt ½ teaspoon Smoked paprika 1/2 cup Heavy cream Cilantro, garnish INSTRUCTIONS Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker. Remove the lid and using a slotted spoon remove the chicken ...
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Instant Pot White Chicken Chili

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Ingredients 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note) 1 tablespoon olive oil 2 tablespoon unsalted butter divided 1.5 lbs chicken breast or thighs 1 teaspoon salt 1/2 teaspoon black pepper 3 garlic cloves minced 1 small yellow onion 2 celery stalks chopped 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 2 cups water 2 cups low-sodium chicken stock 2 cans green chiles 4 ounces each 1 cup half and half see note 1 tablespoon cornstarch 1 cup whole kernel corn optional 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes. The Instant Pot will beep and start coming to pressure...
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