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‘Rainbow Soup’ that is detoxing and healthy!

‘Rainbow Soup’ that is detoxing and healthy!

by | May 25, 2022 | Cooking with Cape Demo

One hears ‘slimming’, ‘detox’ and ‘soup’ in one sentence and it conjures up images of a bland, see-through soup. Not this vibrant, tasty and healthy veggie soup…

Ingredients:

2 Tbsp olive oil

1 large shallot peeled and thinly sliced

2 cloves garlic minced

1 thumb sized piece of fresh ginger peeled and grated

1 liter of unsalted Chicken Broth

1 large carrot peeled and thinly sliced

1 medium golden beet or several baby beets, peeled and sliced

a handful of small broccoli florets

a handful of small cauliflower florets

1 hot chili pepper (optional)

a handful of pea pods any type, halved if large

several mushrooms sliced

a handful of shredded red cabbage

1 bell pepper any color, cut in strips

salt and black pepper to taste

handful of baby kale and or spinach leaves

handful of small grape tomatoes cut in half

Garnish:

a sprinkling of grated Parmesan or other hard Italian cheese

Instructions:

  1. Heat the olive oil in a large heavy bottomed pan. Gently saute the shallot, garlic, and ginger for a few minutes until softened.
  2. Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
  3. Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
  4. Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don’t require much cooking at all. Season to taste with salt and black pepper.
  5. When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.

Thank you The View from Great Island for this scrumptious recipe! 

Easy Easter Coconut Ice Cream

Easy Easter Coconut Ice Cream

by | Apr 16, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

Super easy, super creamy Coconut Ice Cream, no ice cream machine needed! This no-churn ice cream recipe is a colorful and festive, simple, and fun option for Easter dessert.

Ingredients 

  1. 2/3 cup sweetened coconut flakes, divided
  2. pink food coloring
  3. orange food coloring
  4. 200g  sweetened condensed milk
  5. 1 cup heavy whipping cream
  6. 1 teaspoon vanilla extract

Instructions:

  1. Place 1/3 cup of coconut flakes in a small bowl and the other 1/3 cup of coconut flakes in another small bowl. Add pink food coloring to one bowl and mix the coloring into the flakes using a fork. Mix until food coloring is evenly distributed and add more coloring if necessary. Repeat this process with the yellow food coloring with the other bowl of coconut flakes.
  2. In a large bowl, stir sweetened condensed milk and vanilla together.
  3. In a large separate bowl, beat whipping cream until stiff peaks are achieved.
  4. Fold whipped cream into sweetened condensed milk mixture. Add coconut flakes and fold into mixture just until evenly distributed.
  5. Place mixture in a loaf pan and place in the freezer for six hours. Serve as desired and store in the freezer.

Thank you to Seasonally Creations for this great recipe! https://www.seasonlycreations.com/easy-colorful-coconut-ice-cream-your-perfect-easter-recipe/

Berber Bread – Especially For Ramadaan

Berber Bread – Especially For Ramadaan

by | Apr 11, 2022 | Cooking with Cape Demo

Ingredients 

  • 3 ½ cups all-purpose flour
  • 1 ¼ teaspoons salt
  • 4 teaspoons vegetable oil
  • 1 cup hot water 

How to make berber bread

On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

Thank you to AllRecipies for this great recipe!

Easy Watermelon Sorbet

Easy Watermelon Sorbet

by | Feb 8, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

With summer in full swing, there is nothing like a tasty, refreshing and COLD treat to cool off and enjoy. This Easy Watermelon Sorbet Recipe is easy to make. The most time intensive part of the recipe is cutting up the watermelon.

This sorbet makes a delicious after-lunch or after-dinner dessert. It’s also yummy for a refreshing snack at any time!

And if you just happen to have a party and are wondering what to do with leftover watermelon, this is your perfect solution!

You won’t have to feel bad about tossing the watermelon once it goes bad and instead will have it turned into a delicious frozen watermelon treat in your freezer.

An extra nice thing about this recipe is that it lets you make watermelon sorbet without an ice cream maker.

All you need is a 9×13 pan to let it freeze in your freezer. A pan with a lid makes time in the freezer a lot easier, but you can also cover your pan with plastic wrap or foil.

To puree the watermelon before freezing, you can use a blender or you can use a food processor.

If you’re planning a summer BBQ or backyard party, this is a dessert that can be made many days before your event and stored in the freezer. It does a good job of cooling everyone off if the weather gets hot!

Easy Watermelon Sorbet Recipe

Watermelon Sorbet Ingredients:

1 cup Sugar

1 cup Water

8 cups Seedless Watermelon

2 tbsp Lemon Juice

How to Make Watermelon Sorbet:

In a small pan, add sugar and water and bring to a boil.

Cook until sugar is dissolved, then set aside to cool.

Puree watermelon in batches and place in a large bowl.

Add sugar syrup and lemon juice and mix well.

Place in a 9×13 dish, cover and place in the freezer until firm.

Puree frozen mixture before serving.

If you’re serving outside you may want to serve your sorbet in plastic cups, but if you’re planning a more special meal, sorbet looks really pretty served in bowls.

Easy Watermelon Sorbet Recipe

This Easy Watermelon Sorbet Recipe makes a perfect dessert or afternoon treat, especially on a hot summer day!

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients

  • 1 cup Sugar
  • 1 cup Water
  • 8 cup Seedless Watermelon
  • 2 tbsp Lemon Juice

Instructions

In a small pan, add sugar and water and bring to a boil. 

Cook until sugar is dissolved, then set aside to cool.

Puree watermelon in batches and place in a large bowl.

Add sugar syrup and lemon juice and mix well.

Place in a 13×9 dish, cover and place in the freezer until firm. 

Puree frozen mixture before serving.

Thank  you to https://thriftyjinxy.com/easy-watermelon-sorbet-recipe/ for this wonderful recipe!

Summer Delight Shrimp Avocado Salad

Summer Delight Shrimp Avocado Salad

by | Feb 8, 2022 | Cooking with Cape Demo

Ingredients

  • Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
  • Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
  • Red onions: They give great flavor to the shrimp avocado salad without overpowering it.
  • Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that. The dressing really brings the salad together wonderfully!

How to make shrimp avocado salad

Steam the shrimp

I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked. 

After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!

Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.

Assemble the salad

Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.

Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for best presentation.

Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.

Tips To Make Shrimp Avocado Salad

  1. Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overripe it will be difficult to cut and not ripe enough and it will be hard to peel.
  2. Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
  3. Cut the red onion into small pieces. If the pieces are too large they can over power the other ingredients. If you are not a fan of red onion you can substitute them with green onions.

Thank you to Feel Good Foodie for this great recipe! https://feelgoodfoodie.net/recipe/shrimp-avocado-summer-salad/