Cooking

Ingredients: 14 oz. 1 Wholly Wholesome Gluten-Free Pizza Dough 5.5 oz. Cheese grated 2.6 oz. Sun-dried tomato 2 oz. Minced garlic 2 tbsp. Tomato sauce 1/2 cup Baby arugula Pinches red pepper flakes Directions: - Defrost pizza dough completely and preheat oven to 400°F. - Place pizza stone in oven as its preheating - For easier rollout and transfer, lay down a piece of parchment paper and sprinkle with flour of choice. - Place dough ball on parchment paper , dust with additional flour of choice and cover with another piece of parchment paper. - Prepare pizza dough by rolling to desired shape/size - Place dough onto the pizza peel with parchment paper underneath - Spread garlic and tomato/pizza sauce onto pizza dough - Sprinkle with layer of cheese and Sun-dried tomato - Place pizzas in the oven for 12-14 minutes or until the dough is fully cooked through. #CookingWithAlus #GlutenFree #GlutenFreePizza #Vegetarian

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​

This easy cabbage salad recipe is super tasty and nourishing too. The sweet and sour dressing goes quite well with the simple crunchiness of fresh apple, cucumber and cabbage. 1/2 green cabbage (shredded) 1 English cucumber (sliced) 1/2 cup carrots (shredded) 1 stem fresh cilantro (chopped) 2-3 green onion (chopped) 1/2-1 apple (sliced) 1-2 tablespoons olive oil 1 teaspoon sherry vinegar salt (to taste) The steps are pretty basic and just require some simple chopping and mixing. Start by slicing up the cabbage into shreds and chopping the other veggies. Combine them in a bowl, let that sit while you make the cabbage salad dressing. For the dressing, you’ll need sherry vinegar (or apple cider vinegar, white wine or champagne vinegar), oil oil, salt and pepper. Cover the bowl and store the salad in the fridge for at least 10-15 min so the cabbage can soften. Stir before serving. #CookingWithAlus #GreenCabbageSalad

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

ActiFry french fries are low in oil, calories and salt, plus they taste perfectly delicious. Ingredients - 2 medium Russet potatoes (you can also substitute frozen fries or sweet potato) - 1/2 tsp olive oil Instructions - Peel potatoes and slice into julienne strips of 2/3 of an inch (13 mm) maximum. - Rinse thoroughly to in cool water and drain. - Next, dry the potatoes thoroughly with a dry, clean cloth dish towel or paper towel. - This step is important to make sure your fries are crispy. - Put the fries in the ActiFry pan, and drizzle with 1 ActiFry scoop of oil. - Cook for 25 to 30 minutes. The fries should be golden, crisp, and thoroughly cooked. Amy's Sonoma Burgers Made with organic vegetables, mushrooms and quinoa. Gluten free/dairy free/soy free/lactose free/vegan/kosher/plant based Instructions Cook from frozen. These burgers are fully pre-baked. Please do not overcook. Overcooking will make them too dry. STOVETOP: Heat on a lightly oiled skillet on medium heat for 3-4 minutes on each side or until heated throughout. #CookingWithAlus #ActiFry #ActiFryFrenchFries #Amy's #OrganicVeggieBurger

Surprising Smoothie by Anar #CookingWithAlus #Smoothie #SurprisingSmoothie #Anar

Ingredients 10 oz. Frozen Broccoli Florets 10 oz. Frozen Mixed Mushrooms 1 medium bell peppers cored, chopped 1/2 sweet potato, peeled and sliced 16 oz. jumbo lump crabmeat 1 Tablespoon mayonnaise 1 Large egg, beaten 2 tsp. Worcestershire sauce 1 Tablespoon garlic, minced 1-2 Tablespoon cheese Salt and freshly ground black pepper Combine crab meat, mayonnaise, salt, egg, Worcestershire sauce, garlic, cheese into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. Form crab cakes into individual patties and place them on top of vegetables. Preheat the oven to 350 degrees. Roast the vegetables and crab cakes approximately 25-30 minutes or until golden brown. #CookingWithAlus #RoastedVegetablesCrabCakes #RoastedVegetables #CrabCakes

One of our favorite family recipes of all time is this simple and easy fish soup. It takes less than 30 minutes, start to finish, and is absolutely delicious! INGREDIENTS 2-6 tablespoons extra virgin olive oil or avocado oil 1 1/2 cup onion and leeks, chopped 1 tablespoon garlic, minced 1 cup celery, chopped 1 cup carrots, chopped 1 cup Red Bell pepper, chopped 1/2 cup Rice 1/2 cups of fresh chopped tomato (about 2 medium sized tomato) and 3 tablespoon tomatoes sauce 88 oz. of water 1.6 lb. fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces Pinch of dry oregano Pinch of dry thyme 3-4 Bay Leaves 1/8 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon of salt, plus more to taste Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion, leeks, red bell pepper, celery, carrots and sauté 4 minutes, add the garlic, tomato and tomato sauce and cook a minute more. Add 3 cups of boiling water and rice . Add 6 more cups of boiling water and potato. Add 2 cups of boiling water and fish. Add parsley, bay leaves and bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 5 to 7 minutes. Add seasoning —salt, pepper, oregano, thyme, dill, cilantro. Add more salt and pepper to taste. Ladle into bowls and serve. Great served with crusty bread for dipping in the fish soup broth. #CookingWithAlus #FishSoup

Ingredients: 1 cup rice 3 cups butternut squash, halved, seeded, peeled and cut into 1/2-inch (12-mm) pieces 2 1/2 cups water 1 cup diced dried apricots 1 cup dried raisins Salt and freshly ground pepper, to taste Add the rice, butternut squash, apricots, raisins 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 #Butternut_Squash_Pilaf #Pilaf #Squash #Butternut #Vigan #Vegetarian

Mouthwatering Vegan Dinner/Lunch recipes.

Very easy recipe for an incredibly moist and fluffy Almond yogurt cake. Made with almond flour, this cake is also low carb and gluten free. INGREDIENTS Avocado oil spray for pan 3 large eggs 1 cup plain yogurt 1 ½ teaspoons stevia (equals ½ cup sugar) 1 tablespoon vanilla extract ¼ teaspoon sea salt 1½ cups blanched finely ground almond flour ½ teaspoon baking soda Raisin and nuts INSTRUCTIONS Preheat oven to 325 degrees F. - Spray baking form with olive oil. - In a bowl, whisk together the eggs, yogurt, stevia, vanilla and salt. - Mix in the baking soda. - Mix in the almond flour, whisking until batter is smooth and lump free. - Mix in raisin and nuts. - Transfer the batter to the prepared baking form. - Bake until the top is golden brown and a toothpick inserted in center comes out clean, about 30 minutes. - Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve. #CookingWithAlus #Almond #AlmondYogurtCake #GlutenFree #LowCarb

This is a thick, soup with tons of flavor. Super easy, quick, and a great way to use squash. An instant hit at my house. #CookingWithAlus #ButternutSquashSoup #Soup #Squash

I decided to pair Cauliflower & Brussels Sprouts together in this simple but flavorful sauté. I know that cauliflower 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. Ingredients 3-4 tablespoon avocado oil 1 cup onions, chopped 1 cup carrots, chopped 12 oz. Brussels Sprouts 12 oz. Cauliflower 2 tablespoon tomato sauce 1 tablespoon Garlic, minced salt and pepper to taste Put a large skillet over medium-high heat and add the chopped onion, carrots, cauliflower and brussels sprouts . Sauté for 3-4 minutes or until it tender and add the tomato sauce 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 #Cauliflower #BrusselsSprouts #Vegetarian #Vegan

My Instant Pot Bean Soup has tremendous flavor and wonderful bean texture. You don’t have to pre-soak the beans at all and in about 30 - 40 minutes, you have a delicious bean soup for the whole family. INGREDIENTS 1 cup Mixed Beans 2.5 - 3.5 cups water 4.23 ounces chopped onion and leeks 3.6 ounces chopped mushroom 2.4 ounces diced pepper 2.3 ounces diced carrots 1.76 ounces diced celery 3 cloves garlic, minced 2 tablespoons olive oil 1 medium diced tomato Salt , seasoning and freshly ground black pepper to taste #CookingWithAlus #Vegeterian #BeanSoup #InstantPot

Whole Foods Pizza dough - 0.8 lbs. Tomato sauce/ Pizza sauce – 2 tbsp. Shredded Gouda cheese – 1 cups Mushroom – 8 to 10 Pepper - 0.14 lbs. Garlick - 1 tbsp. Onion – 0.28 lbs. Red chili flake – as needed (for garnish) Arugula – as needed (for garnish) Oil – 1 tsp

Green Split Pea Soup is comforting vegetarian lunch or dinner, quick cooking and ready in about 30 minutes! This easy to make soup is dairy free + vegan. t’s really delicious! Ingredients 1 cup green split peas rinsed & drained 1 cup leeks and onion finely chopped 1 cup carrots chopped 1 cup celery and peppers chopped 1 cup dried mushrooms 2-3 tbsp. avocado or olive oil 5 cups water 2 bay leaves 5 peppercorns 1 tsp salt Ground black pepper to taste Green onion dill or parsley, for garnish Instructions Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive or avocado oil. Add the onion, celery, leeks, pepper. Cook, stirring occasionally, until onion starts to turn translucent. Add the mushrooms, carrots, garlic and tomato sauce. Cook for a minute. Stir in the split peas. Add water. Place the lid on the pot and lock it in place. Cancel the sauté function and Choose Soup/Broth. When the pin in the lid drops down, carefully open the lid, facing away from you. Taste and add the salt as desired. Serve hot. #CookingWithAlus #GreenSplitPeaSoup #Vegan #vegetarian #SplitPeaSoup

Kozinaki can be made from sesame seeds, sunflower seeds, peanuts, nuts, and flax seeds are added if desired. Nuts – 500 g (finely chopped) Honey – 300 g Sugar – 1 tablespoon #CookingWithAlus #kozinaki

Makes 16 cookies Ingredients 325 grams all-purpose flour 227 grams unsalted butter, softened 145 grams brown sugar 51 grams egg (about 1) 7 grams cashews 5 grams fine salt 5 grams vanilla extract 3 grams raisin Instructions 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and salt at medium speed until creamy, 2 to 3 minutes. 2. Add egg and vanilla, and beat until combined. 3. With mixer on low speed, gradually add flour, beating until dough starts to form a ball. 4. Add raisin and cashews. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper. Use an ice cream scoop to scoop out 16 scoop shaped cookies. Bake until edges begin to brown, 17 to 20 minutes. #CookingWithAlus #FrenchButterCashewsCookies #Cookies

Save money and eat healthier by making your own lunch/dinner.

Keep Calm and Eat Pizza!!!!!!!

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

No one wants to enter a house or kitchen and face a bad smell. Sticking cloves into oranges and your kitchen smells like citrus and spice heaven. #CookingWithAlus #ClovesOranges #HouseSmellsAwesome

INGREDIENTS Egg - 3 oz. Banana - 4.4 oz. Sour Cream - 4.5 oz. Vanilla Extract - 0.1 oz. Lemon Zest - 0.5 All Purpose Flour - 7.4 oz. Baking Soda - 0.2 oz. Salt - 0.1 oz. Raisin - 2 oz. Unsalted Butter - 4 oz. Brown Sugar - 5.6 oz. Powdered Sugar - 3 oz. DIRECTIONS Preheat oven to 350°F. Grease baking pan. Beat 2 eggs. Mash the banana with a fork. Set aside. Stir sour cream, vanilla extract, lemon zest. Set aside. Dry mix flour, baking soda, salt, raisin and cinnamon in bowl. Set aside. Mix unsalted butter, brown sugar, eggs, bananas, sour cream . Add dry mix. Mix until combined. Pour into prepared pan. Bake in center of oven 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Dust Cake With Powdered Sugar. #CookingWithAlus #BananaRaisinCake

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

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