by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
Calling all beer and bacon fans! (Cue sound of feet skidding on the floor as dads race into the room.) These beer and bacon flapjacks are for you.
You will need:
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 egg
1/2 to 3/4 cup beer
2 tablespoons melted butter
3 pieces cooked bacon, cut into pieces
What to do:
In a bowl, briefly whisk together the flour, baking powder, sugar, and salt.
In a separate, larger bowl, beat the egg. Add the butter and 1/2 cup of beer and stir together. Add the dry mixture all at once and stir until well blended. Add additional beer as needed to get the consistency you prefer for pancakes, about an additional 1/4 cup.
Heat a skillet or griddle on medium heat. Grease with butter OR canola oil non-stick spray. Pour 1/4 cup of batter on the skillet. Sprinkle some of the bacon on top. Cook until the underside is golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.
Serve with warmed maple syrup. Makes 8 pancakes.
Thank you The Decorated Cookie for this scrumptious recipe!
by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
I tried something very different with my batch of chili – I added quinoa, and lots of it!
Ingredients:
- 1 cup quinoa
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can diced green chiles
- 1 1/2 tablespoons chili powder, or more, to taste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels, frozen, canned or roasted
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime, optional
- 1 avocado, halved, seeded, peeled and diced
Instructions:
- In a large saucepan of 2 cups of water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
- Serve immediately with avocado, if desired.
Thank you Damn Delicious for this scrumptious recipe!
by capedemo | May 25, 2022 | Cooking with Cape Demo
This spicy tofu recipe is spicy, tangy, rich with coconut flavor, and easy to make. Pair this up with a side of grains and vegetables, and you’ll have a meal in about 30 minutes.
Ingredients:
- Firm or extra-firm tofu, cut into approximately 1.5cm blocks
- 1 Cup of full-fat canned coconut milk
- Ready-bought Sambal Oelek paste (4 spoons for medium spiciness)
- 1 tsp ground coriander
- 2 tbsp ground ginger
- 1 cup shallots
- 4 tsp red curry paste
- 1 ½ tsp coconut or brown sugar
- 1 tsp crystal salt
- 1 pinch salt
- 2 tbsp Canola or vegetable oil
- 2 tbsp coconut oil
Instructions:
Pan fry the sides of the tofu until golden brown, about 2 to 3 minutes. The first side may take a little longer as the pan is still heating up. You can pan fry 4 or 6 sides.
While pan frying the tofu, start making the sauce. Sauté thinly sliced shallots in coconut oil for a few minutes, until softened. Add the minced ginger, and sauté until they start to turn fragrant. Then, add the coconut milk, sambal oelek, curry paste, coriander, salt, and sugar. The coriander is optional but ground coriander adds an earthy flavor. After simmering the sauce for a few minutes, add the tofu pieces and stir to coat the tofu with the sauce. Serve with steamed jasmine rice.
Thank you to Healthy Nibbles and Bits for this great recipe!
by capedemo | 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:
- Heat the olive oil in a large heavy bottomed pan. Gently saute the shallot, garlic, and ginger for a few minutes until softened.
- Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
- 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.
- 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.
- 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!
by capedemo | 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
- 2/3 cup sweetened coconut flakes, divided
- pink food coloring
- orange food coloring
- 200g sweetened condensed milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- 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.
- In a large bowl, stir sweetened condensed milk and vanilla together.
- In a large separate bowl, beat whipping cream until stiff peaks are achieved.
- Fold whipped cream into sweetened condensed milk mixture. Add coconut flakes and fold into mixture just until evenly distributed.
- 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/
by capedemo | 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!
