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Ideas Recipes, 1108 Frankford Avenue, PA, Philadelphia, NY (2025)

04/25/2025

Hi there, food lover! 👋 Ready to make something tangy, sweet, and spreadable that captures the essence of spring? Rhubarb Butter is a delightful fruit spread that’s perfect on toast, swirled into yogurt, or even served with scones!

🍓🌸 Rhubarb Butter 🌸🍓

Ingredients:

4 cups chopped rhubarb (fresh or frozen)

1/2 cup apple juice (or water)

3/4 cup granulated sugar (adjust to taste)

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon ground ginger (optional)

1 teaspoon lemon juice

Pinch of salt

Directions:

Cook the Rhubarb: In a medium saucepan, combine the chopped rhubarb and apple juice. Bring to a gentle boil over medium heat, then reduce to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until the rhubarb breaks down and becomes very soft.

Blend Until Smooth: Remove the saucepan from heat and let cool slightly. Use an immersion blender directly in the pot, or transfer the mixture to a blender, and blend until smooth. Be careful with hot liquids!

Sweeten and Spice: Return the smooth puree to the pot. Stir in the sugar, cinnamon, ginger (if using), lemon juice, and a pinch of salt. Simmer uncovered on low heat for 20–30 minutes, stirring often, until thick and spreadable. The mixture will darken slightly and reduce as it cooks.

Check Consistency: Test the thickness by placing a spoonful on a cold plate — if it holds its shape and doesn’t run, it's ready. If it’s too runny, cook a bit longer, stirring to prevent scorching.

Cool and Store: Let cool completely. Transfer to clean jars or containers and refrigerate for up to 3 weeks, or freeze for longer storage.

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 40 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~40 (per tablespoon) | 🍽️ Servings: About 2 cups

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

Hi there, food lover! 👋 Get ready to bake a stunning, flavor-packed dessert that’s rich, nutty, fruity, and downright elegant. This Pistachio Raspberry Cake brings together soft pistachio sponge, bright raspberry notes, and a creamy finish that’s perfect for any special occasion (or just because)!

🍰💚 Pistachio Raspberry Cake 💚🍰

Ingredients:

For the pistachio cake:

1 cup shelled unsalted pistachios (plus extra for garnish)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup plain Greek yogurt (or sour cream)

1/2 cup milk

1 teaspoon vanilla extract

For the raspberry filling:

1 1/2 cups fresh or frozen raspberries

2 tablespoons sugar

1 tablespoon lemon juice

2 teaspoons cornstarch mixed with 1 tablespoon water

For the pistachio cream frosting:

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

1/2 cup powdered sugar (adjust to taste)

1/4 cup pistachio paste or finely ground pistachios

1 teaspoon vanilla extract

Directions:

Prep the Pistachios: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a food processor, grind the pistachios into a fine meal — not a paste, just very finely chopped.

Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, salt, and ground pistachios. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in yogurt and vanilla.

Combine Wet and Dry: Add the dry ingredients in two parts, alternating with the milk, starting and ending with the dry. Mix until just combined — don’t overmix!

Bake the Cakes: Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare Raspberry Filling: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for 5–7 minutes until the berries break down. Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened. Cool completely.

Make the Frosting: Beat butter and cream cheese until smooth and fluffy. Add pistachio paste or ground pistachios, vanilla, and powdered sugar. Beat until creamy and spreadable.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of pistachio cream frosting, then spoon and spread raspberry filling on top (leaving a 1-inch border). Place the second cake layer on top and frost the top and sides with the remaining pistachio cream.

Decorate: Garnish with crushed pistachios, fresh raspberries, and a dusting of powdered sugar if desired.

Nutritional Information:

⏰ Prep Time: 30 minutes | 🔥 Baking Time: 30 minutes | ⏳ Total Time: 1 hour 30 minutes
⚡ Calories per serving: ~400 | 🍽️ Servings: 10–12 slices

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

Hi there, food lover! 👋 Ready to whip up a nostalgic treat that tastes just like Brach’s Maple Nut Goodies? These sweet and crunchy candies combine roasted peanuts with a maple-flavored candy coating — pure old-fashioned goodness!

🍁🥜 Maple Nut Goodies (Brach’s Style) 🥜🍁

Ingredients:

For the nut center:

2 cups roasted, unsalted peanuts

1/4 cup brown sugar

2 tablespoons maple syrup

1 tablespoon butter, melted

1/4 teaspoon salt

For the maple coating:

2 cups powdered sugar

1/3 cup pure maple syrup

1 tablespoon milk (or more if needed)

1/2 teaspoon maple extract

1/2 teaspoon vanilla extract

Pinch of salt

Directions:

Prepare the Nut Center: In a mixing bowl, combine roasted peanuts, brown sugar, maple syrup, melted butter, and salt. Stir well to coat all the peanuts evenly.

Form the Centers: Scoop small clusters of peanuts using a teaspoon and place them on a parchment-lined baking sheet. Gently press to form compact clusters. Freeze for 15-20 minutes until firm.

Make the Maple Coating: In a medium bowl, whisk together powdered sugar, maple syrup, milk, maple extract, vanilla extract, and salt until smooth. The glaze should be thick but pourable. If too thick, add a few drops of milk; if too thin, add more powdered sugar.

Coat the Nut Clusters: Remove the chilled clusters from the freezer. Dip each one into the maple glaze using a fork, letting excess drip off. Place back onto parchment paper. For a thicker coating, let the first layer set and repeat the dip.

Set and Serve: Let the candies sit at room temperature for about 1 hour or until the coating firms up. You can also pop them in the fridge for quicker setting.

Store: Keep the goodies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🔥 Cooking Time: 0 minutes | ⏳ Total Time: 1 hour 20 minutes (including chilling)
⚡ Calories per serving: ~150 (per 2 pieces) | 🍽️ Servings: About 20 pieces

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

Hi sweet treat lover! 🍍🧁 Looking for a tropical twist on a classic dessert? These Pineapple Upside Down Cupcakes are mini versions of the nostalgic favorite — with gooey caramelized fruit and fluffy vanilla cake in every bite. Perfect for parties or a fun anytime bake!

🍒🍍 Pineapple Upside Down Cupcakes 🍍🍒

Ingredients:

For the topping:

1/4 cup unsalted butter, melted

1/2 cup brown sugar

6 pineapple rings (canned or fresh), cut into small pieces

6 maraschino cherries, halved

For the cupcake batter:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup pineapple juice (from the can or fresh)

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin (no paper liners needed for this one).

Prepare the topping: In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup. Place 2–3 small pineapple pieces over the sugar, then nestle half a cherry in the center.

Make the batter: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, mixing well after each. Stir in the pineapple juice and vanilla extract.

Add dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined — don’t overmix.

Fill the cups: Spoon the batter over the fruit mixture in each muffin cup, filling them about 3/4 full.

Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool and invert: Let the cupcakes cool in the pan for just 5 minutes (not longer — or the topping may stick!). Run a knife around the edges, then invert the pan onto a baking sheet or wire rack. Let gravity do its thing and watch those pretty cupcakes pop out!

Serve warm or chilled: These cupcakes are amazing slightly warm, or you can chill them and serve with a dollop of whipped cream!

Nutritional Information:

⏰ Prep Time: 20 minutes | 🔥 Baking Time: 25 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per cupcake: ~230 | 🍽️ Servings: 12

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

Hey there, home baker! 🥒🧀 Ready to fill your kitchen with the cozy aroma of fresh-baked goodness? This Zucchini Cheddar Bread is moist, savory, and loaded with cheesy flavor — the perfect snack, breakfast side, or soup companion!

🍞🧄 Zucchini Cheddar Bread 🧄🍞

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme or Italian seasoning (optional)

2 large eggs

1/3 cup olive oil or vegetable oil

1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, let sit 5 mins)

1 1/2 cups shredded zucchini (about 1 medium zucchini, moisture squeezed out)

1 1/4 cups shredded sharp cheddar cheese

2 tablespoons chopped fresh chives or green onions (optional)

Directions:

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.

Prep the zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is key to avoid soggy bread.

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and herbs (if using).

Combine wet ingredients: In a separate bowl, whisk the eggs, oil, and buttermilk until smooth. Stir in the shredded zucchini.

Bring it all together: Add the wet mixture to the dry ingredients and gently fold until just combined. Don’t overmix. Then fold in the shredded cheddar and chives or green onions.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Cool before slicing: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm, toasted, or just as is!

Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 50 minutes | ⏳ Total Time: 1 hour 5 minutes
⚡ Calories per serving: ~260 | 🍽️ Servings: 10 slices

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

🍫🍰 Caramel Brownie Cheesecake 🍰🍫

Ingredients:

For the brownie base:

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

For the cheesecake layer:

2 packages (8 oz each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Pinch of salt

For the caramel topping:

1/2 cup store-bought caramel sauce or homemade

Optional: sea salt flakes for garnish

Directions:

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper at the bottom and lightly grease the sides.

Make the brownie base: In a mixing bowl, whisk together melted butter, both sugars, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt just until combined. Spread the batter evenly into the bottom of the prepared pan.

Bake the brownie layer: Bake for 15 minutes — just enough to partially set it. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.

Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then add vanilla, sour cream, and a pinch of salt. Beat until smooth, scraping down the bowl as needed.

Assemble and bake: Pour the cheesecake batter gently over the brownie base. Smooth the top. Bake for 40–45 minutes or until the center is just set and the edges are lightly golden. It should have a slight jiggle in the center.

Cool and chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours, or overnight for best texture.

Add caramel topping: Before serving, drizzle the caramel sauce generously over the cheesecake. Sprinkle with sea salt flakes if you like that sweet-salty combo.

Slice and serve: For clean slices, dip your knife in warm water and wipe between cuts. Enjoy every creamy, fudgy, caramelly bite!

Nutritional Information:

⏰ Prep Time: 25 minutes | 🔥 Baking Time: 55 minutes | ⏳ Total Time: 6+ hours with chilling
⚡ Calories per serving: ~500 | 🍽️ Servings: 10–12

Bon appétit and happy cooking!

04/25/2025

🍏🧀 Ready for a gourmet twist on classic pork chops? These Apple, Bacon, and Blue Cheese Stuffed Pork Chops are savory, slightly sweet, and totally indulgent—perfect for a special dinner or whenever you're craving bold flavors!

🍎🥓 Apple, Bacon & Blue Cheese Stuffed Pork Chops 🥓🍎

Ingredients

4 boneless pork chops (about 1½ inches thick)

Salt and pepper, to taste

2 tbsp olive oil

For the Stuffing:

4 slices bacon, chopped

1 apple (such as Granny Smith), peeled and diced

1 small onion, finely chopped

¼ cup chopped walnuts (optional)

½ tsp dried thyme

½ cup crumbled blue cheese

Directions

Prep the Pork Chops:
Carefully slice a pocket into the side of each pork chop, making sure not to cut all the way through. Season the chops inside and out with salt and pepper.

Cook the Bacon:
In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving a bit of fat in the pan.

Sauté the Filling:
Add onion and apple to the pan. Sauté for 3–4 minutes until softened. Stir in thyme and walnuts (if using), then remove from heat. Let it cool slightly, then mix in the cooked bacon and crumbled blue cheese.

Stuff the Pork Chops:
Spoon the filling into each pork chop pocket. Press gently to seal—use toothpicks if needed to hold them closed.

Sear & Roast:
Preheat your oven to 400°F (200°C). In an oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chops for 2–3 minutes per side until golden. Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).

Rest & Serve:
Let the pork chops rest for 5 minutes before serving. Pair with mashed potatoes, green beans, or a light salad for a perfect balance!

Nutritional Information:

⏰ Prep Time: 20 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~500 | 🍽️ Servings: 4

04/25/2025

🍝🌿 Want something fresh, flavorful, and super simple? This ravioli dish is bursting with juicy tomatoes, crisp asparagus, and fragrant herbs — perfect for a light but satisfying meal any night of the week!

🍅🌱 Ravioli with Tomatoes, Asparagus, Garlic, and Herbs 🌱🍅

Ingredients:

1 package (about 9 oz / 250 g) fresh or frozen cheese ravioli (or any filling you love)

1 tablespoon olive oil

2 cloves garlic, thinly sliced

1 cup cherry tomatoes, halved

1 bunch asparagus, trimmed and cut into 1-inch pieces

Salt and black pepper, to taste

1/2 teaspoon red pepper flakes (optional, for a little heat)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Grated Parmesan cheese or vegan alternative (for serving)

Zest of 1 lemon (optional, for brightness)

Directions:

Cook the ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside, reserving 1/4 cup of the pasta water.

Sauté garlic and asparagus: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant (not browned). Add asparagus and cook for 3–4 minutes until just tender but still crisp.

Add tomatoes: Toss in the cherry tomatoes and cook for another 2–3 minutes, until they begin to soften and release their juices. Season with salt, pepper, and red pepper flakes if using.

Combine with ravioli: Add the cooked ravioli to the skillet along with a splash of reserved pasta water. Gently toss to coat everything in the garlicky tomato mixture.

Finish with herbs and cheese: Sprinkle in the fresh basil, parsley, and lemon zest if using. Toss once more and serve warm with a generous dusting of Parmesan or your favorite topping.

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 25 minutes
⚡ Calories per serving: ~380 | 🍽️ Servings: 3

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

🍫🍮 Get ready for dessert heaven — this Caramel Brownie Cheesecake is rich, decadent, and perfect for when you want to impress (or indulge yourself). Fudgy brownie base, creamy cheesecake center, and a luscious caramel drizzle? Yes, please!

🍫🍰 Caramel Brownie Cheesecake 🍰🍫

Ingredients:

For the brownie base:

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

For the cheesecake layer:

2 packages (8 oz each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Pinch of salt

For the caramel topping:

1/2 cup store-bought caramel sauce or homemade

Optional: sea salt flakes for garnish

Directions:

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper at the bottom and lightly grease the sides.

Make the brownie base: In a mixing bowl, whisk together melted butter, both sugars, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt just until combined. Spread the batter evenly into the bottom of the prepared pan.

Bake the brownie layer: Bake for 15 minutes — just enough to partially set it. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.

Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then add vanilla, sour cream, and a pinch of salt. Beat until smooth, scraping down the bowl as needed.

Assemble and bake: Pour the cheesecake batter gently over the brownie base. Smooth the top. Bake for 40–45 minutes or until the center is just set and the edges are lightly golden. It should have a slight jiggle in the center.

Cool and chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours, or overnight for best texture.

Add caramel topping: Before serving, drizzle the caramel sauce generously over the cheesecake. Sprinkle with sea salt flakes if you like that sweet-salty combo.

Slice and serve: For clean slices, dip your knife in warm water and wipe between cuts. Enjoy every creamy, fudgy, caramelly bite!

Nutritional Information:

⏰ Prep Time: 25 minutes | 🔥 Baking Time: 55 minutes | ⏳ Total Time: 6+ hours with chilling
⚡ Calories per serving: ~500 | 🍽️ Servings: 10–12

04/25/2025

Hey dessert lover! 🍰🗽 Craving that ultra-rich, dense, and creamy slice of heaven? New York-style cheesecake is the queen of all cheesecakes — indulgent, velvety, and perfect for any celebration (or solo sweet craving)!

🍓🍰 New York-Style Cheesecake 🍰🍓

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

6 tablespoons unsalted butter, melted

Pinch of salt

For the filling:

4 packages (8 oz each) cream cheese, softened

1 1/4 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs, at room temperature

2/3 cup sour cream

2/3 cup heavy cream

2 tablespoons all-purpose flour (helps with structure)

For the topping (optional):

Fresh strawberries or berries

Fruit compote or sauce

Whipped cream

Directions:

Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan in a double layer of foil to protect it during the water bath.

Make the crust: Mix graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl until combined like wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.

Make the filling: In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add sugar and vanilla, and beat until fully incorporated. Mix in the eggs one at a time, beating on low speed to avoid incorporating air.

Add sour cream, cream, and flour: Mix until just combined — don’t overbeat. Scrape down the bowl to ensure it’s smooth and even.

Assemble the cheesecake: Pour the filling over the cooled crust and smooth the top.

Bake in a water bath: Place the cheesecake in a large roasting pan. Pour hot water into the outer pan to come halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until the edges are set but the center still jiggles slightly.

Cool gradually: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill: Remove from the oven, take off the foil, and chill in the refrigerator for at least 6 hours or overnight.

Serve and enjoy: Slice with a warm knife for clean cuts. Top with fresh berries, sauce, or whipped cream if desired.

Nutritional Information:

⏰ Prep Time: 25 minutes | 🔥 Cooking Time: 1 hr 30 mins | ⏳ Total Time: ~8 hours with chilling
⚡ Calories per serving: ~480 | 🍽️ Servings: 12

Bon appétit and happy cooking! 👩‍🍳🍽️

04/25/2025

Hey pizza fan! 🍕🥧 Craving something extra indulgent? Let’s go big with a Stuffed Deep Dish Pizza Pie — gooey cheese, rich tomato sauce, and your favorite fillings all wrapped in a buttery, golden crust. It's like pizza and pie had a delicious baby!

🧀🍕 Stuffed Deep Dish Pizza Pie 🍕🧀

Ingredients:

For the dough (or use store-bought pizza dough):

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

3/4 cup warm water (110°F / 45°C)

2 cups all-purpose flour

1/4 cup yellow cornmeal (for a classic deep-dish texture)

1/2 teaspoon salt

1/4 cup olive oil

For the filling:

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 bell pepper, chopped

1 cup mushrooms, sliced

1/2 cup black olives, sliced (optional)

1 cup baby spinach (optional)

2 cups shredded mozzarella cheese

1/2 cup ricotta cheese or vegan alternative

Salt and pepper, to taste

For the sauce:

1 tablespoon olive oil

2 garlic cloves, minced

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

1/2 teaspoon sugar

Salt and pepper, to taste

For topping:

1/2 cup shredded mozzarella or provolone cheese

Grated Parmesan or vegan Parm (optional)

Directions:

Make the dough: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. In a large bowl, mix flour, cornmeal, and salt. Add the yeast mixture and olive oil. Knead until smooth (about 5 minutes), then cover and let rise for 1 hour or until doubled.

Sauté the filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until fragrant. Add bell pepper, mushrooms, and spinach (if using). Cook until softened. Season with salt and pepper, then set aside to cool slightly.

Make the sauce: In a small saucepan, heat olive oil and garlic over medium heat. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes until thickened.

Assemble the pizza pie: Preheat oven to 400°F (200°C). Grease a 9-inch springform pan or deep pie dish. Divide dough into two pieces, one slightly larger than the other. Roll out the larger piece and press it into the bottom and up the sides of the pan.

Layer it up: Spread half the mozzarella over the dough base. Add the sautéed veggie mix. Dollop ricotta over the veggies. Top with the rest of the mozzarella.

Seal it in: Roll out the second piece of dough and lay it over the filling. Pinch the edges together to seal. Cut a few slits in the top to vent.

Bake: Place the pie in the oven and bake for 25 minutes. Remove, spoon tomato sauce on top, sprinkle with extra cheese, and return to the oven for another 10–15 minutes until golden and bubbling.

Rest and serve: Let it cool for 10 minutes before slicing — it’ll help everything set up beautifully.

Nutritional Information:

⏰ Prep Time: 30 minutes (plus rising time) | 🔥 Cooking Time: 40 minutes | ⏳ Total Time: 1 hr 10 mins (plus rise)
⚡ Calories per serving: ~450 | 🍽️ Servings: 6

04/25/2025

Hey there, plant-based foodie! 🌱🥖 Ready for a fun, brunch-worthy twist on a classic egg dish — without the eggs? These Baked Vegan Egg Boats are cozy, protein-packed, and perfect for sharing (or not, we won’t judge!).

🥖🌞 Baked Vegan Egg Boats 🌞🥖

Ingredients:

For the "egg" filling:

1 block (14 oz / 400 g) firm tofu, pressed for 15 minutes

1/4 cup unsweetened plant milk (like almond, soy, or oat)

2 tablespoons nutritional yeast

1 tablespoon olive oil

1/2 teaspoon turmeric (for color)

1/2 teaspoon black salt (kala namak, for eggy flavor)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Add-ins (customize to taste):

1/2 cup diced bell pepper

1/4 cup chopped spinach or kale

1/4 cup red onion, finely chopped

1/4 cup vegan cheese shreds (optional)

1 tablespoon chopped fresh herbs (like chives or parsley)

For the boats:

2 small baguettes or long sandwich rolls

Olive oil for brushing

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the baguettes: Slice the tops off each baguette and hollow out the insides, leaving about 1/2 inch around the edges to form a sturdy shell. Brush lightly with olive oil and set aside.

Make the tofu “egg” base: In a blender or food processor, combine tofu, plant milk, nutritional yeast, olive oil, turmeric, black salt, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.

Fold in your veggies: Transfer the tofu mixture to a bowl and gently fold in bell pepper, spinach, red onion, herbs, and vegan cheese if using.

Fill the boats: Spoon the tofu mixture evenly into the hollowed baguettes, pressing gently to pack it in. Don’t be afraid to mound it up a bit!

Bake: Place the filled boats on the prepared baking sheet. Bake for 20–25 minutes, or until the tops are golden and slightly firm to the touch.

Cool and slice: Let cool for a few minutes before slicing into portions. Serve warm, topped with extra herbs, hot sauce, or avocado slices if you like.

Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 25 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~320 | 🍽️ Servings: 4 (half baguette per serving)

04/25/2025

Hey comfort food lover! 🥬🍅 Want all the cozy, home-style flavors of cabbage rolls without the rolling or fuss? This one-pan Cabbage Roll Skillet is hearty, healthy, and weeknight friendly — everything you love in a deconstructed version!

🥘🥬 Cabbage Roll Skillet 🥬🥘

Ingredients:

1 tablespoon olive oil

1 lb (450 g) ground beef or ground turkey

1 small onion, chopped

2 garlic cloves, minced

1/2 head green cabbage, chopped (about 4 cups)

1 can (14.5 oz) diced tomatoes, with juices

1/2 cup tomato sauce or crushed tomatoes

1 tablespoon tomato paste (optional, for richer flavor)

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cooked white or brown rice (or more, depending on preference)

1 tablespoon fresh parsley or dill (optional, for garnish)

Directions:

Brown the meat: In a large skillet or deep pan, heat olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Add aromatics: Stir in the chopped onion and garlic. Cook for 2–3 minutes until the onion softens and turns translucent.

Add the cabbage: Add the chopped cabbage to the skillet. Cook for 5–7 minutes, stirring occasionally, until it begins to soften and shrink down.

Stir in tomatoes and seasonings: Pour in the diced tomatoes, tomato sauce, and tomato paste (if using). Add paprika, oregano, salt, and pepper. Stir to combine everything evenly.

Simmer: Cover the skillet and reduce heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded beautifully.

Add cooked rice: Stir in the cooked rice and heat through for 2–3 minutes. Taste and adjust seasoning if needed.

Garnish and serve: Sprinkle with fresh parsley or dill and serve hot, right from the skillet!

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~350 | 🍽️ Servings: 4

Bon appétit and happy cooking! 👩‍🍳🍽️

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