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Catalogue en ligne !

Recettes à petits prix

Découvrez des recettes délicieuses et économiques pour
conquérir les papilles de toute la famille

Spinach Salad
Zucchini Bolognese
Chia Seed Pudding

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Mentions Légales

Spinach Salad

  1. Cook the orzo in salted water according to package directions. Drain pasta and rinse in cold water. This prevents the pasta from being too warm when added to the salad.

  2. Make the Basil Vinaigrette: Add all of the vinaigrette ingredients to the base of a high-powered blender or a food processor. Blend until mostly smooth. Season to taste with more salt or lemon juice, if needed.
  3. In a large bowl, toss the spinach with the cooked orzo, tomatoes and feta. When ready to serve, toss with the basil vinaigrette until fully combined. Sprinkle with pine nuts and ribboned basil leaves. Serve immediately.
Credits to: themodernproper
https://themodernproper.com/spinach-orzo-salad-with-feta-tomatoes-and-a-basil-dressing

Zucchini Bolognese

1. Heat a cast-iron skillet (or another oven-safe skillet) with oil over medium heat. Add the carrot, onion and garlic. Cook, stirring, until onions are slightly tender; about 4 minutes.

2. Once onions are softened, add the ground beef, kosher salt, freshly ground black pepper, crushed red pepper flakes, dried thyme and dried oregano. Cook, breaking up meat with back of a spoon, until meat is browned, 5 to 7 minutes. Drain off excess fat and return to the skillet over medium heat. Add the marinara, water, bay leaf and dairy-free creamer to the skillet and stir to combine. Reduce heat and let the sauce simmer over medium-low heat, uncovered, while you prepare the zucchini roll ups.

3. In a medium bowl, combine the ricotta, egg, salt, pepper and parsley. Stir until well combined, set aside. Trim the ends of the squash. Using a mandolin (or with a sharp knife), slice lengthwise into thin strips. (I used a mandolin on the 1/16 of an inch setting). Lay slices a single layer on a kitchen hand towel and continue until all are sliced thin.

4. To assemble, slightly overlap two slices of the zucchini. Add one tablespoon of the ricotta mixture at on end then gently roll. Once rolled, nestle each zucchini roll-up seam side down into the simmering sauce. Continue until all are rolled and nestled. (You should end up with 12-14 roll-ups). If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet.

5. Transfer skillet to the preheated oven and cook, uncovered, until the zucchini is just tender, about 10 minutes. You want your zucchini to still have a slight bite to it, and not be soggy. Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil, serve and enjoy!
Credits to: thedefineddish.com
https://thedefineddish.com/dairy-free-zucchini-roll-ups-in-easy-bolognese-sauce/

Chia Seed Pudding

1. Whisk together the 1 Can Light Coconut Milk, ½ Cup Chia Seeds, 2 Tablespoons Maple Syrup, and ¼ Cup vanilla protein powder. (or if you are using 1/4 cup of yogurt)

2. Cover the bowl and place in the refrigerator for at least 2 hours or until the mixture has thickened.

3. Serve and top the pudding with fresh berries if desired.
Credits to: healthyfitnessmeals.com
https://healthyfitnessmeals.com/coconut-chia-pudding/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/