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CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
INGREDIENTS
  • Hazelnut Crust
  • 1 cup hazelnuts
  • 1¼ cups quick oats
  • ¼ teaspoon salt
  • ⅓ cup coconut oil- melted ( or butter)
  • 2 Tablespoons maple syrup, rice syrup or honey
  • Filling
  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla
  • Garnish with ….shaved chocolate, toasted hazelnuts

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART 1( VEGAN & GF)

INSTRUCTIONS
  1. Preheat oven to 350 F
  2. In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
  3. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
  4. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
  5. make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
  6. While the tart shell is baking, make the filling.
  7. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
  8. Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
  9. Set aside.
  10. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  11. Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.
  12. Refrigerate 2 hours or overnight.
  13. Crust will surprisingly remain crisp.
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

BREAKFAST STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME 1
INGREDIENTS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME2

  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese
INSTRUCTIONS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME3

  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Crock Pot Honey Sesame Pulled Pork

Carmencitta Magazine - Honey Sesam Pulled Pork 1
Ingredients:

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.

Christmas Shrimp Tree

Ingredients
8 servings 128 cals

1 bunch beet greens
1 slice process American cheese
1 pound cooked medium shrimp with tails intact
1 can baby corn, drained
1 can whole black olives, drained
1 jar pimiento-stuffed green olives, drained
1 can jalapeno pepper slices

 

Directions

Ready In 45 m

Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.

Incredible Chicken

Ingredients
8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Directions
Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

 

 

LIGHTNING SPEED PHOTON SOUP

Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 1

INGREDIENTS

  • Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 24 cups beef, chicken or veggie broth
  • 4-5 thin slices of ginger (OK to leave peel on)
  • 1-2 rough chopped garlic cloves (optional)
  • 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon cracked pepper
  • 12- 14 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash of soy sauce
  • Splash of fish sauce
  • generous pinch of sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.

INSTRUCTIONS

  1. Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 3Place stock, ginger, garlic, scallions (white parts only), 5 Spices, and pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil.
  3. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
  4. Add greens (optional)
  5. When wontons float, they should be done.
  6. Add the green scallions, soy sauce, fish sauce and sugar.
  7. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  8. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

PINEAPPLE CHIPOTLE SHRIMP SKEWERS

Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 1
INGREDIENTS
  • Carmencitta-Magazine-PINEAPPLE-CHIPOTLE-SHRIMP-SKEWERS-2.j1 pound large raw, peeled and deveined shrimp ( 21-15 or 16-20 size)
  • 1 pound pineapple chunks- cut to same thickness as shrimp ( about ¾ inch thick)
  • Marinade:
  • 3 tablespoons olive oil
  • 1 lime – ⅛ cup lime juice and it’s zest
  • 1 orange- ¼ cup orange juice
  • 1 tablespoon honey or maple
  • 3 cloves rough chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle powder, more for spicy ( or ½ of a canned chipotle chili in adobo sauce)
  • Garnish – limes, cilantro, Jicama Mango Slaw
INSTRUCTIONS
Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 3
  1. Soak skewers if using wood.
  2. Place shrimp in a bowl or ziplock bag.
  3. Blend marinade ingredients together in a blender until smooth.
  4. Pour marinade over shrimp and marinate 30 minutes or overnight. Prep pineapple.
  5. Pre-heat grill to medium.
  6. Drain the marinade from the bag or bowl into a small sauce pan.
  7. Skewer shrimp and pineapple, alternating on skewers ( Skewer pineapple the flat way so shrimp and pineapple are about the same wide, and both lay flat on the grill. That way you will have good grill marks on both. This should make 10-12 x 10 inch skewers.
  8. Give the marinade a quick simmer, until it thickens and darkens a bit. Turn heat off
  9. Grease the grill well.
  10. Lay the skewers down, grilling each side about 3 minutes, or until good grill marks develop, and shrimp is cooked, but not overcooked.
  11. Place on a serving platter. Drizzle with reduced marinade or lime.
  12. Serve immediately.

BACON TOMATO BASIL BREAKFAST PASTA

Bacon Tomato Basil Breakfast Pasta | thekitchenpaper.comINGREDIENTS
  • 4 strips thick-cut bacon, cut into thin strips
  • 30 oz. diced tomatoes
  • 3 garlic cloves
  • ¼ cup fresh basil leaves (plus more for garnish)
  • salt & pepper
  • 8 oz. dry pasta (I used ziti)
  • 2-4 eggs
  • ½ cup shredded mozzarella
 Bacon Tomato Basil Breakfast Pasta | thekitchenpaper.com
INSTRUCTIONS
  1. In a 8″ castiron skillet, cook the bacon until crispy. Remove the bacon, but leave the fat behind. Set the bacon aside.
  2. In a blender, combine the tomatoes, garlic, and basil leaves. Blend until smooth, add ¼ tsp salt, and pour into the skillet with the bacon fat. Bring the tomato sauce to a simmer, lower the heat, and add the dry pasta. Stir to coat.
  3. Let the tomato sauce simmer, stirring occasionally, until the pasta is al dente. This should take around 25 minutes. When the pasta is done, stir in the bacon, as well as salt & pepper for seasoning.
  4. Make divots in the pasta for the eggs, and crack one egg into each divot. Sprinkle the grated cheese over the entire thing, and broil on the top rack of the oven for 4-6 minutes. The eggs should be set, and the cheese should be bubbling and brown.
  5. Remove and eat immediately!

Scallion Oil Noodles

Carmencitta Magazine - Scallion Oil Noodles 1

3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste

Method:

Carmencitta-Magazine-Scallion-Oil-Noodles-2Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.

Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.

Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.

Garlic Herb Sauteed Mushrooms

Carmencitta Magazine - Garlic Herb Sauteed Mushrooms
Ingredients:

1 tablespoon olive oil
8 oz cremini or white mushrooms, bottom parts trimmed
2 cloves garlic, finely minced
3 pinches salt, or to taste
1 teaspoon chopped parsley leaves
Parmesan cheese, for topping

Method:

Clean the mushrooms with cold running water, drained and pat dry with paper towels.

Here is a super-easy, healthy, absolutely nutritious and delicious dish that takes only 10 minutes from prep to dinner table. I sauteed the mushrooms with olive oil, garlic, parsley, seasoned with a bit of salt, and topped with some shredded Parmesan cheese. It goes well with simple noodle dishes such as garlic noodles, parmesan garlic noodles, or as a side to your main entrees.

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