Cooking

Vegetarian barley ,lentil and peas soup combines whole grains, high-protein lentils, and plenty of healthy and high-fiber vegetables, so it just couldn't possibly be better for you. Ingredients 1 onion, chopped 1 tablespoon tomato puree or Marinara sauce 1 teaspoon Sun-Dried Tomato Pasta 2-3 stalks celery, chopped 1 large or 3small chopped pepper 2 medium-sized carrots, chopped 1 fresh corn 4 small mushrooms, chopped 1 small zucchini, chopped 1 cup barley, peas & lentils mix 4 -6 cups of water or vegetable stock 4 tablespoon olive oil salt, pepper to taste fresh chopped herbs: parsley, chives, thyme #CookingWithAlus #Soup #Vegan #BarleyPeasLentilsSoup

You can make these rolls with what ever you want. Just add your favorite ingredients and make them your own! Ingredients 6-8 rice wrappers 6-8 large cooked shrimp 3 tablespoon green onion 1/2 cup carrots, finely shredded 1/2 cup red bell pepper, finely shredded 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 1/2 medium cucumber , cut into thin strips 1/2 teaspoon sesame oil 1/2 teaspoon sesame seeds #CookingWithAlus #FreshSpringRolls

Corn has always been one of my favorite foods. The recipe is simple: 10 ingredients total, and likely things you have on hand right now. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy. I blended mine, but it would also be delicious left as is. Ingredients 2-3 Tbsp. olive oil 1/2 large white onion (chopped) 4-5 small potatoes (quartered) 4 fresh corn 2 -4 cups water 1 cup unsweetened plain almond milk 2-3 stalks celery (chopped) 1 large chopped pepper 1 Tsp. ground black pepper and salt 1-2 Tbsp. tomato paste/sauce #CookingWithAlus #CornSoup #VeganCornSoup

Fish balls are such a great alternative to meatballs — they’re just as easy to make, but are much lighter. Cooked in tomato sauce these fish balls are packed with flavor and are so quick to put together. We never get bored of having them! INGREDIENTS 3-4 tbsp. Extra Virgin Olive Oil 1 small yellow onion, finely chopped (about 1 cup) 2 lb. skinless fish fillets (cod, tilapia, salmon) and scallops 1/4 cup butter, melted 2 large mushrooms 1/2 Yellow pepper 1/2 cup carrots ¾ tsp. Pink salt ¼ tsp. Black Pepper 1 egg 1 cup Tomato Pasta Sauce 1 tbsp. Sundried Tomato Pesto 1/2-1 cup Water - prepared pasta, rice, couscous or bread, for serving #CookingWithAlus #FishBalls

Crunchy. Toasty. Creamy. Heavenly. This Avocado, Egg, Salmon Sandwich is so many wonderful things. This is the number one favorite breakfast in our house. Ingredients Your favorite bread or whatever you have on hand, sliced and toasted 1 ripe avocado, sliced 2 peeled hard-cooked egg Salmon Olive oil Salt and pepper, to taste #CookingWithAlus #AvocadoToast

Give eggplant a chance because this Baked Eggplant is easy to prepare and delicious! Eggplant high in fiber and gluten-free. Ingredients 1 large eggplant, peeled 1 small onion, coarsely chopped 3 tablespoons olive oil 2-4 small tomato, chopped 3/4 teaspoon salt Rinse and dry the eggplant: Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel. Bake the eggplant: Heat the oven to 350°F. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool and peel: Use tongs to remove the eggplant to a cutting board or wire rack and let cool. Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the flesh. Transfer to a large bowl; stir in olive oil, salt, tomato and onion. Sprinkle with parsley and dill. Serve with chips, flatbread and vegetables as desired. #CookingWithAlus #OvenBakedEggplant #MediterraneanStyleEggplant #Eggplant #Vegetarian #GlutenFree

The base of this dough is kefir a sour dairy product commonly found in Eastern European cuisines. It gives baked – or in this case, fried – goods a tangy flavor and pillowy texture. Aromatic, chewy and satisfying, this is pretty much my favorite food. The yeast-free dough is very hard to mess up, so I hope this recipe will help you usher in spring as much as it helped me. Ingredients 1 cup kefir, or watered down plain yogurt 1/4 teaspoon fine sea salt 3-5 teaspoon olive oil for frying 2-4 cups all-purpose flour, 1 teaspoon baking powder/soda 1-2 tablespoon sesame seeds Add more Half-and-half or flour if necessary for dough to be the correct texture. Instructions In a large bowl, combine kefir, yogurt, baking soda , salt and mix well with a fork or electric mixer. Sift in the flour and mix well. The dough should be soft yet dense, and a bit sticky. Generously dust a work surface with flour and knead dough until it is homogeneous and holds together, about 1 minute. Divide dough into 8 pieces and roll into balls. Roll out each ball into a circle 6 inches in diameter sprinkle with sesame seeds . In a large frying pan heat up enough oil to cover the bottom. Fry breads one at a time, for three minutes per side, adding more oil if needed. Transfer breads to a paper-towel lined platter to drain excess fat before serving. Leftover flatbreads can be kept wrapped in plastic wrap in the fridge up to 4 days. Reheat flatbreads in a skillet. #CookingWithAlus #Flatbread

These homemade crepes are ultra thin and delicate. Easy to make, they’re ready for your choice of sweet or savory fillings and toppings. No special pans required. And, best part of all, you only need 6 basic ingredients! Ingredients 150 g flour 1 Tablespoon granulated sugar 1/2 teaspoon salt 1/2 liter (500 g) whole milk, at room temperature 3 large eggs, at room temperature 100 g avocado oil #CookingWithAlus #Crepes

There is just something about crispy fried potatoes that brings me back to my childhood! I love everything about them from the smell when they’re cooking, to the crispy outside when you bite into them. This pan fried potatoes recipe will be an instant family favorite! You won’t believe just how easy they are to make! INGREDIENTS 1 lb. baby potatoes, scrubbed clean 3-4 tbsp. avocado oil 1 medium onion 1 tsp. garlic powder (optional) Kosher salt Freshly ground black pepper DIRECTIONS Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes , onion and season with salt and pepper. Cook until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more. Sprinkle with garlic powder and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm. #CookingWithAlus #PanFriedPotatoes

These soft and moist Meatless Mushroom Meatballs are simple to prepare and make a perfect vegetarian/vegan dinner! 8 oz. mushrooms 1 onion, diced 1-2 tbsp. garlic, minced 1.8 oz. walnuts 2.7 oz. rolled oats 1 flax egg (1 tbsp. flax seeds + 2.5 tbsp. water) 1 tbsp. Worcester sauce 2 tbsp. nutritional yeast 1 tbsp. parsley 1 tsp. dried oregano 1/2 tsp. red chili flakes 1/2 tsp. salt 1/2 tsp. black pepper 1/2 cup bread crumbs Blend oats and walnuts to make a coarse meal, similar to breadcrumbs consistency add nutritional yeast and transfer to a mixing bowl. Sauté onions, garlic and mushrooms until soft add dried herbs, salt and pepper. Roughly blend the mushroom mixture add Worcester sauce, flax egg and mix. Then add to the bowl of oats/walnuts. Preheat oven to 180C/350F - Roll the mixture into balls and place on a greased baking tray and bake for 20-25 minutes. #CookingWithAlus #meatballs #Vegan #Vegetarian

Ingredients Kosher salt 1/2 lb. cavatelli 2-5 Tbs. olive oil 3.5 oz. shiitake mushrooms, stemmed and sliced 1/2 inch thick 1/2 large onion 1 tablespoon garlic, finely chopped 1 Tbs. homemade or store-bought tomato basil pesto Freshly ground black pepper 1 cup (2small) tomato Torn fresh cilantro and dill, for garnish Instructions Heat up a large pot of water with a couple of teaspoons of salt added to cook the pasta in. When the pot of water comes to a boil, gently add Cavatelli pasta to the water and give it a stir to keep it from sticking. Cook for 14 minutes or just before al dente. Chop the mushrooms and slice the onion. Heat a large fry pan over medium heat until hot. Sauté the mushrooms for 5 minutes until they release their water, soften and start to brown. Add onion , oil and/or butter and cook for 1-5 minutes. Add tomato, garlic, pesto. Serve pasta in bowls; top with mushrooms, cilantro and dill . #CookingWithAlus #CavatelliWithShiitakeMushrooms #Cavatelli #ShiitakeMushroom #Pasta

A spoonful of sour cream is the secret ingredient that gives eggs a fancy spin with a rich, ultra-creamy texture. Ingredients 4 large eggs 1 tablespoon sour cream 1/2 teaspoon salt Fresh ground black pepper, to taste 3 tablespoons olive oil 1 green onion, chopped Cilantro and dill (optional) In a bowl beat eggs sour cream, salt, pepper, cilantro, green onion and dill just until blended. Melt 3 tablespoons of butter or 3 tablespoon of olive oil in skillet until sizzling. Pour in egg mixture and cook over low heat turning portions of egg mixture with spatula as it begins to thicken. #CookingWithAlus #EggsSourCream

This recipe simple and delicious. It’s quick enough for a weeknight dinner, but flavorful enough to serve at a holiday dinner party. Ingredients 1.25 lb. butternut squash, diced Salt and pepper 2 cups Basmati Rice 2-3 cups water Instructions Add the rice, butternut squash, and water to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the water is absorbed and the rice and butternut squash are tender, about 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. #CookingWithAlus #ButternutSquashBasmati Rice #Vigan #Vegetarian

Healthy, quick and easy baked salmon with veggies is ready in just 15-20 minutes and makes the perfect weeknight meal. Ingredients 2-4 cups Frozen Mixed Vegetables 1 cup Frozen Mixed Mushrooms 1/2 teaspoon salt 1/2 teaspoon pepper 1-3 tablespoon olive oil 2 Salmon fillets Instructions Pre-heat oven to 375 Degrees F. Combine veggies in a large sheet pan. Bake for 5-6 min. Season the veggies with salt, pepper, and olive oil. Place the fillets on top of the veggies and bake 8-10 minutes or until the salmon is cooked and the veggies are tender. #CookingWithAlus #BakedSalmonWithVeggies

Moist and Fluffy Almond flour and banana pancakes are super easy to make with just few ingredients. They’re great for gluten-free and low carb diets and come together in minutes! Ingredients 1 ripe banana 3 medium eggs 1 cup almond flour 1/2 tsp. baking powder 1/2 tsp. vanilla extract 1 tsp. cinnamon 1 tbsp. apple cider vinegar 3 tbsp. avocado oil pinch of salt butter or oil for greasing pan Instructions Mash the banana in a medium mixing bowl, using a fork. In a large mixing bowl add the eggs, almond flour, baking powder, cinnamon, apple cider vinegar, avocado oil and vanilla; beat with a fork (or whisk) until combined then add mash banana. Optional, add chocolate chips or add-in of choice. Heat a skillet over medium heat, lightly grease with butter or oil. Drop batter and cook until bubbles form; about 2-3 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with the remaining batter. Serve immediately. #CookingWithAlus #AlmondFlourBananaPancakes #Pancakes #BananaPancakes #GlutenFree

A very simple recipe for how delicious it is! Ingredients 1/2 pound scallops 1/2 large onion 4-5 small peppers 3 small tomato 3 tablespoons avocado or olive oil 1 tablespoon Marinara Sauce 1 tablespoon Organic Sundried Tomato Pesto 1 tablespoon diced garlic #CookingWithAlus #Scallops #ScallopsWithVegetables

An easy recipe for a quick, filling and tasty almond flour bread. INGREDIENTS 5 large eggs 5 tablespoons avocado oil 1 teaspoon apple cider vinegar (don't skip - helps the bread rise) ¼ teaspoon Diamond Crystal kosher salt 1 ¾ cup blanched finely ground almond flour (7 oz) ½ teaspoon baking soda 1 teaspoon seasoning INSTRUCTIONS Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan . You can also line the pan with parchment paper for easy removal. In a medium bowl, whisk the eggs. Whisk in the oil, vinegar, salt. In a large bowl, mix almond flour, salt, baking soda and seasoning. Pour the batter into the prepared loaf pan. Bake until bread is golden brown 30-40 minutes. Cool for 10 minutes in the pan on a wire rack. Cool to room temperature, about 20 minutes more, before slicing and serving. #CookingWithAlus #AlmondFlourBread #Keto #Paleo

It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snack time will do. This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries this is a recipe everyone will love. INGREDIENTS Blueberry - 2⅞ oz Granulated Sugar - 3/4 oz Ground Cinnamon - 0.04 oz Blueberry - 6⅛ oz All Purpose Flour - 3/8 oz All Purpose Flour - 10¼ oz Baking Powder - 3/8 oz Kosher Salt - 1/4 oz Unsalted Butter - 8 oz Egg - 5⅜ oz Milk - 7⅞ oz Granulated Sugar - 3¾ oz Brown Sugar - 5¼ oz Directions 1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. 2. Mix Blueberries (0.5 cup), granulated sugar (1.5 tablespoon) and cinnamon (0.5 teaspoon) in a medium bowl. Toss or stir carefully and set aside until later. 3. Mix Blueberries, ( 1 cup ), flour (1 tablespoon ) in a small bowl. Toss or stir carefully to coat blueberries. 4. Mix Flour (2 cups), baking powder (2.5 teaspoon), kosher salt (1.5 teaspoon) and dry mix in a large bowl. 5. In the bowl of an electric mixer, beat Butter (2 sticks), eggs (about 3), milk (1 cup), granulated sugar (0.5 cup), brown sugar (0.67 cup) for 1 min. 6. Mix while adding : large bowl, medium bowl, 1 cup nuts (almonds) and a small bowl. 7. Pour batter into Bundt pan and spread evenly. 8. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, until deep golden brown. 9. Remove Bundt pan to wire rack to cool. 10. Invert onto a plate after cake has cooled, and dust with confectioners' sugar. #CookingWithAlus #BlueberryCoffeeCake

I always keep a variety of vegetables in the freezer for quick and easy meals. I was skeptical that I could cook frozen vegetables in my ACTIFRY without them getting soggy. However, I discovered that the ACTIFRY actually keeps the vegetables a little more crisp than sautéing them in a pan with oil. There is no need to defrost before cooking. Ingredients: 2 cups frozen mixed vegetables 1 cup frozen mushrooms 1 cup sweet potato, peeled and cut into 1/2-inch pieces 1 TBS avocado oil 1 tsp minced garlic 1 tsp Organic Sundried Tomato Pesto with Basil Salt and freshly cracked pepper Total time:20-25 min – Prep time:5 min – Cook time:15-20 min #CookingWithAlus #ACTIFRY #FrozenVegetables #Vegetarian

Barramundi is known by many around the world as Asian Seabass, although its Scientific common name is Barramundi Perch. This pan fried barramundi recipe is perfect for a busy week night. It is on the table in less than 15 minutes and has the flavor that you’d get from dinner at a trendy café. Ingredients 1 medium tomato 1 small onion ¼ bunch dill and cilantro (for garnish) 3-4 tablespoon olive oil 3 Barramundi fillets, skin on 1-2 tablespoon Organic Sundried Tomato Pesto with Basil Salt and pepper Pat the barramundi fillets dry with a paper towel. Season each side. Heat 3-4 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown. Turn the fillets and add onion ,tomato, Sundried Tomato Pesto with Basil and cook for another 3-4 minutes, or until just cooked through. #CookingWithAlus #Pan_FriedBarramundi #Barramundi

Instructions Remove your frozen coconut shrimp from the freezer bag and load into the air fryer. Make sure that your frozen coconut shrimp is not overcrowded and that there is no loose breading. Cook for 6-9 minutes Serve with your Thai Chili Dipping Sauce. #CookingWithAlus​ #ThaiChiliDippingSauce​ #CoconutShrimp​ #Costco​

I decided to Sauté Broccoli, Coleslaw Mix, Carrots & Brussels Sprouts in this simple but flavorful dish. I know that Broccoli and Brussels sprouts top many people's least favorite lists but cooked like this, they are amazing. I love this as a side dish or as a light meal and very quick lunch. Ingredients 3-4 tablespoon avocado oil 1 cup carrots, chopped 12 oz. Brussels Sprouts 12 oz. Broccoli Florets 16 oz. Coleslaw Mix 1-2 tablespoon Organic Sundried Tomato Pesto with Basil 1 tablespoon Garlic, minced salt and pepper to taste Put a large skillet over medium-high heat and add the Broccoli, Coleslaw Mix, Carrots & Brussels Sprouts . Sauté for 3-5 minutes or until it tender and add the Sundried Tomato Pesto with Basil and garlic. Cook for five minutes, stirring occasionally, and then lower the heat to medium-low. Cook an additional 3-5 minutes. Season with salt and pepper to taste. #CookingWithAlus #Broccoli #BrusselsSprouts #Vegetarian #Vegan #Coleslaw

This Easy Roasted Veggies recipe is great because you can’t go wrong with roasted vegetables, right? They’re absolutely tasty with good seasonings and your favorite type oil such as olive oil, avocado oil or coconut oil. Also, they’re so easy to make and really great this time of year (winter) when you just want to use your oven and roast everything you can. Ingredients 1 lb. small potato - peeled and chopped 1 lb. Frozen Stir-Fry Blend (ORGANIC BROCCOLI, ORGANIC CARROTS, ORGANIC GREEN BEANS, ORGANIC ONIONS, ORGANIC RED BELL PEPPERS, ORGANIC MUSHROOMS) 2-4 tablespoon avocado oil 1 teaspoon garlic 1 tablespoon tomato sauce 1 tablespoon Organic Sundried Tomato Salt and black pepper to taste Instructions Preheat the oven to 350ºF degrees. Arrange your vegetables on the prepared baking dish. Roast for 5-10 minutes. Toss earlier prepared sauce. Roast until the potato ready. #CookingWithAlus #EasyRoastedVeggies #Vegetarian

After several requests for my borscht recipe, here it is. Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup. I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans, beets, carrots, potatoes, cabbage. Ingredients 12 cups water, vegetable broth or stock low sodium 15 oz. green cabbage thinly sliced 1 large onion chopped 3 medium carrots chopped 1 can Butter Beans 1 cup red and yellow bell pepper 2-4 tablespoon olive or avocado oil 1-2 small beets peeled and cut into matchsticks 1 large potatoes peeled and cubed 1-2 tablespoon tomato sauce 1-2 tablespoon Organic Sundried Tomato Pesto with Basil 3 bay leaves 3 large garlic cloves grated Ground black pepper and salt to taste 1/4 cup dill and green onion finely chopped Instructions It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht. Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use. Use gloves when handling beets or your fingertips will stain red for a couple of days. To peel beets, use a simple potato peeler. You can slice the beets into matchsticks. Heat a large soup pot (5 1/2 Qt. or larger) over medium heat and add 2-4 tablespoon olive/avocado oil. Add onion, peppers, celery, carrots and beets and sauté 2-5 minutes, stirring occasionally until beets are softened. Add 8 cups water. Add sliced potatoes then cook for 6-10 minutes or until easily pierced with a fork. When potatoes reach desired softness, add tomato sauce, garlic, cabbage and 1 can of beans, bay leaves, salt, black pepper. Add more boiling water. Simmer for an additional 10-15 minutes and add chopped dill and green onion and more salt to taste. #CookingWithAlus #Gluten Free #UkrainianBorscht #Beets #Vegetarian

Believe me, this Shrimp with Vegetables is definitely one of the easiest and quickest recipes I know. All you have to do is chop the onion, bell pepper, zucchini, mushroom, celery, sweet potato then you are ready to go. Add the veggies to the skillet, and sautéed. Of course, this shrimp with vegetables will be easier to make if you buy shrimp that is already peeled and deveined and cooked. Add the shrimp to skillet, and stir few times. Cook for 1 minute more, and you are ready to serve. Seriously, there is nothing else to do. Easy meal! Ingredients 13 oz. cooked shrimp 1 tsp. salt 1 tsp. fresh ground black pepper 2 tsps. tomato sauce 2 tsps. Organic Sundried Tomato Pesto with Basil 2 tsps. garlic minced 2-4 tbsps. olive/avocado oil VEGGIES 1 medium onion 1 large zucchini 1 large mushroom 1 cup red and yellow bell pepper 1 cup sweet potato 1 cup carrots 1/2 cup celery #CookingWithAlus #ShrimpWithVegetables