Kale and Bacon

Ah yes, kale. The superfood. The vitamin C and K powerhouse. The veggie that i just happen to be mixing with fatty, meaty, BACON.

And you will thank me for this.

Because this tastes like heaven.

Kale and Bacon

Ingredients:

2 bunch of lancinato kale, leaves removed and thinly chopped

6 slices of bacon, cut in 1/4” strips

Kosher salt

Directions:

Fry up all of the bacon and remove from pan. Wilt the kale, and then mix in the crispy banon and salt to taste.

Moroccan Turkey Stew

This recipe appealed me to specifically because i love Moroccan food. The spices are so nice and warm! 

Make sure you dice the apricots really well, and don't omit them! They add a really nice flavor to the stew. Really, you shouldn't omit anything from this stew. If anything, you should just add things. I would love to try sweet potatoes in it next time! If you find any flavor combination for this that you like, comment!

Moroccan Turkey Stew

Ingredients:
1 teaspoon ground allspice
Kosher salt
4 skinless turkey breast (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium parsnips, cut into 11/2-inch pieces
2 tbsp. chili powder
1 clove garlic, minced

Directions
Combine all ingredients and cook in a slow cooker on HIGH until turkey is cooked through.

One more recipe for today, hang in there!

Rack of Lamb

With such few ingredients, I was astounded with the flavor in this lamb. The lamb that I had got had very little shanks, so one serving was about four shanks.

They were delicious. This is definitely one for the books!

Rack of Lamb
1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon lemon juice
2 racks of lamb
Directions
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and lemon juice and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Two more recipes for today! Keep going!

Maple Roast Chicken with Sweet Potatoes

I honestly would never think to put maple syrup on chicken, but I guess there's one lesson that we can take from Elf: maple syrup is ALWAYS good.

For thia recipe, you could use a variety of vegetables, but I think sweet potatoes work the best.

Also, always use 100% pure maple syrup, not that artificial pancake crap. Get the good stuff, your taste buds will thank you!

Maple Roast Chicken with Sweet Potatoes

2 lb chicken thighs
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
3 tablespoons maple syrup
6 sprigs fresh rosemary
Directions
Heat oven to 400° F.
Rinse the chicken and pat it dry. Arrange the chicken and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt. Toss to coat. Drizzle with the maple syrup and top with the sprigs of rosemary
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

More to come for today, loves!!

Vegan Vanilla Cupcakes with Vegan Mango Frosting

Vegan cupcakes. Vegan cupcakes. I wouldn't believe it either, but these are great! My friend Alex is vegan so I decided that I would make cupcakes that he could eat! I'm so thoughtful and fabulous and great and lovely like wowza. Anyways mango frosting? Yeah, with spring break being next week, I figured that something tropical was needed. People can pretend to be in Hawaii while eating them. Again, I am SO nice.

Vegan Vanilla Cupcakes with Vegan Mango Frosting

Ingredients:

1/2 cup Earth Balance or other vegan butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup vanilla almond milk + 1 teaspoon white vinegar

1 1/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

Vegan Mango Buttercream

3 sticks + 2 tbsp (26 tbsp total) Unsalted Butter, room temperature

3 cups Powdered Sugar, *sifted*

1/8 tsp Fine Sea Salt

1/2 tbsp Pure Vanilla Extract

3 tbsp Heavy Whipping Cream

6 tbsp Fresh Mango

Directions:

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.

These are great for vegans and non-vegans so eat up!

Until next time, lovelies😘

Tikki Masala: gluten free, dairy free, onion free

this was my first time making Tikki Masala and i am SO MAD THAT I DIDN'T GET A FINAL PICTURE. it was beautiful.

the flour i used in this was amaranth flour, and i highly reccommend it. it is a lot finer than a lot of flours and created a very even crust! 

Tikki Masala: gluten free, dairy free, onion free

4 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 cup amaranth flour
1 pound chicken tenders
4 teaspoon canola oil, divided
6 clove garlic, minced
4 teaspoon fresh ginger, minced
1 canplum diced tomatoes, drained

Stir together garam masala, salt, and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour).
Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened, 3 to 5 minutes. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes.

Five Bean Chili: gluten free, dairy free, onion free

this chili is KILLER. the flavors are all there, no meat needed. all the beans have different textures, so your mouth is super happy! it is also perfect for allergies because it is:

gluten free

dairy free

onion free

Five Bean Chili

3 cloves garlic, minced

1 1/2 tablespoons chili powder, preferably Mexican style

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 bay leaves

1 (28-ounce) can whole peeled tomatoes, broken up with your hands

3 cups beef stock or canned, low-sodium beef broth

1 1/2 cups great northern beans

1 1/2 cups cooked and drained pinto beans

1 1/2 cups cooked and drained kidney beans

1 1/2 cups cooked and drained black beans

1 1/2 cups cooked and drained navy beans

2 tablespoons chopped cilantro leaves

Directions

Add the garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.

enjoy my lovelies!!!

Red Velvet Cupcakes with Cream Cheese Frosting

i started off today with such a good run and it was so great that i'm running again! i've drunk green tea and ran today...i would say it's a good day!

today, the cupcakes are for a birthday party! i think i have a serious love for red velvet. they make everyone think it's a holiday, even if we're not celebrating anything important at all! 

i got these cupcakes papers that are good for the Earth!

Red Velvet Cupcakes

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt 

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Beat butter and cream cheese until fluffy. Slowly add in sugar. Add in vanilla.

proceed to every EVERY DAMN CUPCAKE by yourself.

             don't share.

         you'll regret it.

have a good day lovelies!

Vanilla Cupcakes with Brown Sugar Cream Cheese Frosting

is it socially acceptable to sing in latin while i bake? 

i hope so.

i am so excited for this post! my first recipe! i even got some new cupcake papers! aren't they cute.

ALRIGHTY. on to the baking!

(fill them pretty well, they shrink)

Vanilla Cupcakes and Brown Sugar Cream Cheese Frosting

adapted from Martha Stewart

3 cups cake flour, (not self-rising)

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

2 1/4 teaspoons baking powder

1 1/2 teaspoons coarse salt

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature

2 1/4 cups sugar

5 large whole eggs plus 3 egg yolks, room temperature

2 cups buttermilk, room temperature

3 1/2 teaspoons pure vanilla extract

For Frosting:

1 stick of unsalted butter

1 cup brown sugar

8 oz. cream cheese

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

For Frosting:

Beat all ingredients together.

i really hope everyone enjoys this as much as i did!

hi everyone!

so this is my first post on my new food blog! my name's alyssa moukhieber, and i absolutely love to cook and to bake. on here, i'll be posting my recipes from my cupcakes that i make every friday and from my work as a personal chef! i'm so excited for this, SO SPREAD THE NEWS!