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Avocado “NO Pasta” Sauce

Ingredients:

Into a small chopper or food processor add the following-

1 Avocado peeled and sliced

2 trimmed green onions

Juice from one lemon (save the peel for zest)

Handful of fresh basil, plus a little extra to chop and sprinkle on dish

1 – 2 cloves garlic

Pulse or chop ingredients until fully incorporated, pour over Zucchini noodles or spaghetti squash

Top with zest of one lemon and a bit of fresh basil sprinkled over it!

Roasted Brussels Sprouts

Ingredients
  1. 1 pounds Brussels sprouts
  2. 2 garlic cloves, minced
  3. ½ tsp cayenne pepper (optional)
  4. 4 tbsp olive oil
  5. 2 tsp lemon juice
  6. salt to taste
Instructions
  1. Preheat oven to 400 F.
  2. Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
  3. Add the minced garlic, cayenne pepper and olive oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
  4. Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

Mashed Cauliflower

Mashed Cauliflower

To add  more flavor I boil my cauliflower in 1/2 chicken stock and 1/2 water

1 head of white cauliflower cut, cleaned and boiled until very soft

I slowly introduced this to my family like this – The first time I boiled the cauliflower with 2 small red potatoes and mashed it up together, the second time I only added 1 red potato to it.  The third time just leave out the potato and see who complains.  If you must, then go back to the 1 potato, at least you are trying and cutting a lot of starch out by going with the cauliflower.

1/2 stick of butter

1 tsp Nutmeg

1 tsp Allspice

1 tsp Garlic powder or salt

2 tsp parsley flakes

Mash everything together with a masher or hand mixer, add salt and pepper to taste.

Essential Oils for Fish

Olive oil

This is great for any seafood dish!

8 oz Extra Virgin Olive Oil

Add the following essential oils (I only recommend these for ingesting)

8 drops Lemon

3 drops Orange

1 drop Black Pepper

Keep this handy for any time you are having fish, drizzle over the top to ad a spark to the meal!

Dipping Oil/Marinade/Italian Drizzle

dipping oil

Put 8 oz of Extra Virgin Olive oil in a container

Add the following essential oils (I only recommend these as safe for ingesting)

8 drops Basil

3 drops Oregano

3 drops Thyme

1 drop Marjoram

1 drop Black Pepper

Mix with your favorite Balsamic Vinegar or drizzle over pasta or Spaghetti Squash

This can also make a great meat marinade

Chemical Free DIY Styling Gel

DIY Styling Gel

12 oz spray bottle (or larger)

2 tsp Epsom salt

1/4 tsp citric acid (I get mine on AMAZON)

20 drops Lemon essential oil (I get mine here)

16 drops Cedarwood essential oil (I get mine here)

30 drops Lavender essential oil (I get mine here)

20 drops Rosemary essential oil (I get mine here)***SEE NOTE BELOW***

8 drops Geranium essential oil

10 oz distilled water

2 oz cheap vodka or organic wheat grain alcohol (I get mine here) or 2 oz Witch Hazel (I personally like this one)

Directions:

Combine citric acid and Epsom salt into spray bottle, add essential oils and let them absorb.  Now add the water and spirits and shake until all the salt and citric acid is dissolved.  Shake before each use and spray on wet hair before drying and styling.

***NOTE*** omit the Rosemary Oil if taking ACE inhibitors for high blood pressure

 

Balsamic Garlic Chicken

BALSAMIC GARLIC CHICKEN

6 cloves of garlic peeled and set aside

2 Tbl flour in a shallow plate

Add salt and pepper to taste – mix with a fork

4 skinless and boneless chicken breast, seasoned with salt and pepper

Dredge in flour mixture coating all sides.

2 Tbl olive oil in a pan and heat

Add chicken breast and garlic cloves, brown on all sides

Add to the pan:

¾ lbs sliced mushrooms

¼ C Balsamic Vinegar

¾ C chicken stock

1 bay leaf

¼ tsp thyme

Cover tightly and simmer for 10 mins. Turning occasionally then transfer to a plate and cover with foil.

Turn heat up and cook for 7 minutes Add 1 Tbl butter and discard bayleaf and pour the mushroom sauce over the chicken.

Cilantro Lime Brown Rice

Cilantro Brown Rice

Courtesy of sharedappetite.com

  • 1 tablespoon neutral-tasting oil
  • 1 small to medium onion, finely chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 cup brown rice
  • 2 cups chicken broth or water
  • 1 or 2 limes (I also add a drop of Young Living Lime Essential Oil) Get yours here
  • ⅓ cup loosely packed cilantro, chopped
INSTRUCTIONS
  1. Heat the oil in a large skillet over medium heat. Add the onions, season generously with Kosher salt and cook, stirring occasionally for 3-4 minutes. Add garlic and cook for 1 minute, stirring to avoid burning.
  2. Reduce the heat to low and add rice. Cook for 2-3 minutes, stirring constantly. Add broth, the zest and juice of 1 lime, and a pinch of salt. Raise heat to medium-high and bring mixture to a boil. Reduce heat to maintain a gentle simmer, cover, and cook until the rice is done as per the directions on your bag of rice (my brown rice took 40 minutes to cook, but different brands and types of rice have different cooking times).
  3. Once liquid is completely evaporated and rice is cooked, fluff rice with a fork and stir in cilantro. Taste and add the juice of the second lime if needed. Mine did not need the second lime because the first one was really juicy.

Crock Pot Chili (no beans)

CROCK POT CHILI (No beans) – Easy

    • 2 lbs. of ground beef or turkey
    • 1 onion, diced
    • 3 cloves of garlic, minced
    • 1 red and 1 green bell pepper, both diced
    • 1 cup of carrots, finely diced
    • 1 cup of celery, diced
    • 1 jalapeno, minced
    • (1) 28-ounce can of crushed or stewed tomatoes
    • (1) 14-ounce can of diced tomatoes
    • (1) 15-ounce can of tomato sauce
Spices
    • 3 Tbsp. of chili powder
    • 1 Tbsp. of oregano
    • 1 Tbsp. of basil
    • 2 tsp. of cumin
    • 1 tsp. of salt
    • 1 tsp. pepper
    • 1 tsp. onion powder
    • 1/2 tsp. of cayenne
Garnish (optional but highly recommended!)
  • About 4 strips of cooked bacon, crumbled
  • 1 or 2 avocados, diced

Instructions

  1. Sauté onions and garlic together in a large saucepan over medium heat
  2. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
  3. Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
  4. Add all the above vegetables and spices (except garnish ingredients) to the crockpot
  5. Give the pot a good stir
  6. Set crockpot to LOW, cover, and slow cook for about 6 hours
  7. Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
  8. Serve hot and enjoy!

If it does not seem like a big bowl (or two) of this will fill you up, have a side of broccoli or zucchini prepared to go along with it.