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Learn how to make healthy and gluten-free quinoa crepes just from 3-ingredients. ►Full written recipe: ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 cup (185g) Quinoa, uncooked 1¼ cups (300ml) Water 1/4 teaspoon Salt 1 tablespoon Olive oil *optional Optional: Other spices like cumin, paprika, turmeric Chia seeds Maple syrup Direction: 1. Rinse the quinoa under cold running water in a fine-mesh strainer, drain all excess water. Transfer to a large bowl and cover with water. Use enough water to submerge the quinoa completely. Allow the quinoa to soak for at least 3 hours or overnight. 2. When ready to cook drain the quinoa and rinse again under cold water to remove any remaining residue. 3. Add drain quinoa to a high-speed blender, then add water, salt, olive oil and any other additions that you like (read notes). 4. Blend until completely smooth. Then, let the batter rest for 5 minutes. 5. Heat a non-stick pan or skillet and pour in the batter, about 1/3 cup at the time. Twirl the pan to spread out the batter and make it thinner. If you don't have a good non-stick pan you may need to use a bit of oil. Cook for 1 minute, flip and cook for another 30 seconds. 6. Repeat.
Healthy 3-Ingredient Quinoa Crepes | Gluten-Free Crepes
Learn how to make healthy no-bake 3-ingredient chocolate oatmeal cake. ►Full written recipe: https://thecookingfoodie.com/recipe/3ingredient-chocolate-oatmeal-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 6oz (170g) Dark chocolate, high quality 375ml Coconut milk, full fat 2¾ cups (220g) Quick oats Directions: 1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside. 2. Chop the chocolate and lace in a heat proof bowl. 3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth. 4. Add quick oats and stir until combined. 5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours. 6. Serve with fresh fruits. Notes: • This cake is not so sweet as we not using any sugar except the chocolate, If you prefer a bit sweeter cake add 1-2 tablespoons of sugar or any other sweetened while simmering the coconut milk. • Keep refrigerated up to 5 days.
No-Bake 3-Ingredient Chocolate Oatmeal Cake
Learn how to make homemade pita bread on a stove and without an oven. ►Full written recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 1¼ (300ml) water 3/4 tablespoon (7g) Instant dry yeast 1 tablespoon (14g) sugar 500g Bread flour 1½ teaspoons Salt 2 tablespoons olive oil Directions: 1. Sift the flour into the mixer bowl. Add the dry yeast, sugar, and salt, and mix well. 2. Add the olive oil and water. Start mixing with your hands or a wooden spoon until a dough forms. 3. Transfer the dough to a floured surface and knead until a smooth and elastic dough forms, about 10 minutes. If you have a stand mixer, this process will be much easier. 4. Transfer the dough to a lightly oiled bowl and leave to rise for about an hour or until it doubles in volume. 5. Punch the dough to release the air and divide it into 8 equal parts, about 100g each. Roll them into balls. 6. Place the dough balls on a large tray or floured surface and cover with a towel to rise again for 15-20 minutes. 7. Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. 8. Roll the dough balls into 1/2 cm (1/4 inch) thick circles. Place one pita at a time in the hot pan and cook for about 1-2 minutes on each side, or until puffed and golden spots appear. 10. Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.
Easy Pita Bread Recipe | Skillet Pita | Stovetop Pita
Healthy and delicious Oatmeal bars
Healthy Oatmeal Bars (Sugar-Free) Recipe
Learn how to make easy and healthy edamame salad that is packed with protein and vegetables. ►Full written recipe: https://thecookingfoodie.com/recipe/edamame-salad-recipe-healthy-and-easy/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the salad: 14 ounces (400g) Frozen Edamame, shelled 1 large Cucumber, diced 1 Bell pepper, diced 1 Avocado, diced 1/2 Red onion, chopped 1/2 cup (100g) Black lentils For the dressing: 2 tablespoons Olive oil 2 teaspoons Sesame oil 2 tablespoons Lemon/lime juice 1 tablespoon Orange juice (optional) 1 tablespoon Maple syrup (optional) 1 teaspoon Grated ginger Salt to taste Pepper to taste Directions: 1. Cook the edamame: fill a large pot with eater and bring to a boil. When boiling add the edamame, bring to a boil again. When boiling, cover and cook for 3-4 minutes. Drain and transfer to a large mixing bowl. 2. Cook the black lentils: rinse the lentils under running cold water, then, transfer to a pot, add 3-4 cups of water, bring to a boil, when boiling, reduce the heat to low and cook for 15-20 minutes, or until al dente. Drain, rinse under cold water and transfer to the salad bowl. 3. Meanwhile chop all the vegetables. Then, add then to the bowl. 4. Make the dressing: to a jar add olive oil, sesame seed oil, lemon/lime juice, maple syrup, grated ginger, salt and pepper. Close the jar and shake for a few seconds until emulsified. 5. Pour the dressing over the salad and mix until evenly combined. 6. Serve!
Healthy Edamame Salad Recipe | High Protein Salad
Learn how to make healthy jam oat bars with 0 added sugar. ►Buy Podo Pure's healthy sugar-free jam here: https://podopure.com/?ref=FOODIE Use promo code: FOODIE to get a 20% discount! ►Full written recipe: https://thecookingfoodie.com/recipe/healthy-oatmeal-jam-bars-refined-sugar-free/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the Oat Base and Crumble: 1½ cups (135) Rolled oats/quick oats 1 cup (125g) Whole wheat flour/AP flour 1/4 teaspoon Salt 1/2 teaspoon Baking powder 1/2 teaspoon Cinnamon (optional) 1/2 cup (115g) Butter, melted 1/4 cup (60ml) Honey/maple syrup 1 teaspoon Vanilla extract For the filling: 1 cup (300g) Sugar-free jam Extra fruit *optional Instructions: 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal. 2. Prepare the Oat Base and Crumble: In a large mixing bowl, combine the rolled oats, flour, salt, baking powder and salt. 3. Pour in the melted butter (or coconut oil), honey (or maple syrup), and vanilla extract. Mix well until everything is evenly combined and forms a crumbly texture. 4. Reserve 1/3 of this mixture for the topping. Press the remaining mixture firmly into the prepared baking pan to form the base. 5. Spread the sugar-free jam evenly over the pressed oat base. If using fresh or frozen berries, mix them with the jam before spreading for added flavor and texture. 6. Sprinkle the reserved oat mixture evenly over the jam layer. 7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling slightly. 8. Remove from the oven and let the bars cool completely in the pan to allow the jam layer to set. 9. Once cool, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.
Healthy Jam Oat Bars | Sugar-Free
15 quick, easy and delicious breakfast recipe ideas that anyone can make! ►Full written recipe: https://thecookingfoodie.com/recipe/15-quick-and-easy-breakfast-recipes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:13 Oatmeal crepes 1:39 Classic French crepes 3:12 Egg Tortilla 4:19 Cottage cheese pancakes 5:18 Pistachio overnight oats 6:15 Tiramisu chia pudding 6:59 Almond Pancakes (Gluten-free) 8:00 Classic Pancakes 9:18 French omelette 10:16 Apple oatmeal snack cake 11:42 Banana bread toast 13:16 Scrambled eggs 13:59 French toast 15:06 Apple oatmeal muffins 16:17 Avocado egg sandwich
15 Easy Breakfast Recipes
This foolproof banana bread recipe is the best recipe you can find. It's moist, light and super easy to make. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Moist-Banana-Bread-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 3 Ripe bananas 1/2 cup (100g) White sugar 1/4 cup (50g) Brown sugar 2 Eggs 1 teaspoon Vanilla extract 1/2 cup (115g) Melted butter 2 cups (250g) Flour 1/2 teaspoon Baking soda 1/2 teaspoon Baking powder 1/4 teaspoon Salt 1 teaspoon Cinnamon (optional) 1/2 cup (80g) Chocolate chips (optional) *or nuts of choice 1 Banana for topping Directions: 1. Preheat the oven to 350°F (175°C). Grease a 4x8-inch loaf pan line with parchment paper and grease with butter the paper as well. Set aside. 2. In a large mixing bowl place 3 bananas and mash with a fork until smooth as possible. Add both sugars and mix until combined. Add eggs, vanilla extract and mix until combined. Add melted butter and mix until combined. 3. Sift in flour, baking soda, baking powder, salt and cinnamon. Stir until incorporated, do not over mix. 4. Add chocolate chip (note: at this stage you can also add chopped nuts of your choice) and mix. 5. Pour the batter into prepared pan. Slice one banana in half longwise and put it on top of the batter, cut side up. 6. Bake for 50-60 minutes, or until a toothpick inserted into center of the loaf comes out clean. 7. Allow to cool for 5-10 minutes, release from the pa and allow to cool completely.
The Best Banana Bread Recipe | Moist and Foolproof Recipe
Learn how to make the best-baked ziti with Italian sausage, ricotta cheese, parmesan cheese and mozzarella cheese. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Baked-Ziti-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 pound (450g) Ziti pasta Olive oil 1 Onion, chopped 3-4 Garlic cloves, crushed 1 pound (450g) Italian sausage/ground beef/ground pork 2-14oz cans (800g) Tomato sauce or marinara sauce Salt to taste Pepper to taste 1 teaspoon Paprika 1/2 teaspoon Red chili flakes (optional) 1 teaspoon Oregano 1 cup (250g) Ricotta cheese 8oz (225g) Mozzarella 1/2 cup Parmesan 1/2 cup (120ml) water Directions: 1. Cook the pasta: to a large pot water add 1 tablespoon of salt and bring to a boil. When water is boiling add the pasta cook to al dente. Drain when ready. 2. Meanwhile: in a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté until slightly golden, add minced garlic and cook for 1-2 minutes. 3. Add the beef and cook over high heat, breaking it apart with a wooden spoon until no longer pink, about 4-5 minutes. Season with salt, pepper, paprika and chili flakes. Add tomato sauce and water. Simmer for 4-5 minutes and turn the heat off. 4. Preheat oven to 350F (180C). 5. Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan. Then combined drained pasta with the meat sauce. Pour half of the pasta-meat mixture into the dish. Then dot the surface with half the ricotta cheese and sprinkle half of the mozzarella cheese and half of the parmesan. Pour the rest of the pasta-meat mixture of the cheese layer, then, dot the remaining ricotta cheese over the pasta, and sprinkle on top with the remaining mozzarella and Parmesan cheese. 6. Bake for 25-30 minutes, or until cheese is melted and golden. 7. Allow to rest for 10-15 minutes before serving.
The Best Baked Pasta Recipe | How to Make Baked Ziti
This video will show you how to make the perfect pistachio tres leches cake, from the sponge to the syrup and frosting, with tips along the way! ►Full written recipe: https://thecookingfoodie.com/recipe/pistachio-tres-leches-cake-recipe/ ► Homemade pistachio paste: https://youtu.be/BqGtg3N5EWA ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 1 cup (125g) All-purpose flour 1/3 cup (50g) Ground pistachios 1½ teaspoons Baking powder 5 Eggs, separated 1 cup (200g) Sugar, divided 1 teaspoon Vanilla extract 1/3 cup (80ml) Milk 1/4 teaspoon Salt For the milk mixture: 7oz (200g) – 1/2 can Sweetened condensed milk 1¼ cups (300ml) Evaporated milk 1/3 cup (80ml) Whole milk 1 tablespoon Pistachio paste For the cream: 1¼ cups (300ml) Heavy cream, cold 4 tablespoons (30g) Powdered sugar 1 teaspoon Vanilla bean paste 3 tablespoons (45g) Pistachio paste Directions: 1. Make the sponge: Preheat the oven to 340°F (170°C), line a 9x13” (22x32cm) pan with parchment paper, lightly grease it and set aside. 2. In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined. 3. Sift in flour, ground pisatchios, baking powder and salt. Mix until combined (don’t over mix). Set aside. 4. In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks. 5. Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and fold gently until evenly distributed. Pour into prepared pan. 6. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup. 7. Make the milk syrup: To a bowl add all 3 milks, pistachio paste, and whisk until combined. 8. Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the Tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight. 9. Make the frosting: In a large bowl place pistachio paste, sugar and vanilla bean paste. Beat until smooth. Add heavy cream and whip to stiff peaks. 10. Decorate: Release the cake from the pan and spread the cream over the top of the cake. Refrigerate for at least two hours before serving. Trim the edges (optional), then cut into squares. Serve!
Pistachio Tres Leches Cake Recipe
Want to try a treat that’s been loved for over 2000 years? In this video, I'll show you how to make homemade nougat, or torrone, from scratch. Follow my easy steps for a nutty, sticky, and delicious result! ►Full written recipe: https://thecookingfoodie.com/recipe/torrone-italian-nougat-recipe/ ► Equipment I used in this video: Candy thermometer: https://amzn.to/3Df7zPH 8-inch square pan: https://amzn.to/3OyLvCd Stand Mixer: https://amzn.to/4inEB0a More here: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: Cooking spray 1 cup (340g) Honey 1¼ cups (250g) Sugar 1½ cups (220g) Almonds 1½ cups (180g) Pistachios 2 Egg whites, large Pinch Salt 2 teaspoons Vanilla extract Orange/lemon zest Direction: 1. Line an 8-inch (20cm) pan with parchment paper. Grease with non-stick cooking spray and set aside. Note: Traditionally, wafer paper is lined at the bottom and top to prevent sticking. 2. Toast the nuts: Preheat oven to 350F (180C). 3. Spread nuts on a baking sheet and toast them for about 8-10 minutes or until golden. Turn the oven off and leave the nuts there so they remain warm. Note: if the nuts are cold, they might reduce the meringue temperature and make mixing and spreading process much harder, so make sure your nuts are warm. 4. Make the meringue: In a bowl of a stand mixer, fitted with a whisk attachment, beat egg whites and salt until soft peaks form. Note: make sure your bowl is very clean and grease-free, otherwise you might have issues with making the meringue, remember, fat is the enemy of meringue. When you achieve soft peaks, turn the mixer off and move to the syrup. 5. Make the syrup: In a medium-large saucepan, combine sugar and honey. Cook and keep stirring the sugar mixture while heating, and use a candy thermometer to check the temperature. Once it reaches 280°F (138°C), stop stirring. At this point, the honey won't boil over, so let it continue to boil on its own. 6. Combine Syrup and Egg Whites: Keep an eye on the thermometer, and when it reaches 295°F (145°C), take the saucepan off the heat and then, slowly pour the syrup in a thin stream into the whipped egg whites, while mixing on low speed. Avoid pouring it directly onto the whisk to prevent splashing. Increase the mixer speed to high and whip for 6-8 minutes until the mixture is glossy, thick, and starts to pull away from the sides of the bowl. 7. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla. Work quickly to scoop and spread the torrone into the prepared pan, using lightly greased spatula, press this evenly into the pan and let it cool completely (3 hours) before slicing. 8. Once ready to serve, release the torrone from the pan and slice it into bars or squares.
Torrone – Italian Nougat Recipe | Easy Homemade Nougat
Learn how to make the best carrot cake in the world. Moist, soft with a tangy cream cheese frosting. ►Full written recipe: https://thecookingfoodie.com/recipe/carrot-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 2¼ cups (280g) All-purpose flour 1½ teaspoons Baking powder 1/2 teaspoon Baking soda 1½ teaspoons Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Salt 4 Eggs, large 3/4 cup (150g) Brown sugar 3/4 cup (150g) White sugar 1¼ cup (300ml) Vegetable oil 1 teaspoon Vanilla extract 3 cups (300g) carrots, grated (about 5-6 medium carrots) 1 cup (120g) walnuts/pecans, chopped For the frosting: 1/2 cup (115g) Butter, softened 2 cups (450g) Cream cheese 1 cup (130g) Powdered sugar 1 teaspoon Vanilla extract 1/3 cup (80ml) Heavy cream, cold For decoration: Pecans Instructions: 1. Preheat the oven to 350°F. Lightly grease two 9-inch (23cm) round cake pan, and line the bottoms with parchment paper. Set aside. 2. Make the cake: In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. 3. Peel and grate the carrots. Set aside. 4. In a separate bowl mix oil, white sugar, brown sugar, eggs and vanilla extract. Whisk for about 2-3 minutes. 5. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. 6. Add grated carrots, and chopped walnuts and gently fold until incorporated. 7. Pour the batter intro prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool. 8. Make the frosting: In a bowl place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes. 9. Assemble: Cut parchment paper into squares and place them around your cake stand or a large flat plate (see video), this will help keep a clean work suface and easy frosting. 10. Place one cake on top, then frost a genoures layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up). *Read notes. 11. Spread the remaining frosting on top and the side of the cake. 12. Decorate: decorate the cake with halved pecans around the edges of the cake (see video). 13. Refrigerate the cake for at least 3-4 hours or better, overnight.
The Best Carrot Cake Recipe
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