I will be the first to admit that I always viewed no churn ice cream recipes with a lot of skepticism, especially when folks touted it as only taking 2 ingredients. Well…I have to eat crow. After making some. I have to say that this will be my go to for the summer. The ice cream is quick and easy to make; light in terms of texture and consistency; and far better tasting than most store brands. I know, I know you think I’m exaggerating. But I challenge you to try the recipe for yourself and see how it goes.
1 can of Sweetened Condensed Milk
1 Pint of Heavy Whipping Cream
1 teaspoon of vanilla
Toppings of your choice (In my case crispy m&ms and twix)
Freezer safe container
Pour the heavy whipping cream into the bowl.
Take you hand mixer and place on a medium setting and whip.
Initially you will just be looking at a liquid but as a couple minutes go by the cream will start to thicken.
Add vanilla and whip the cream until its mixed well.
Now pour in all the condensed milk.
Whip the cream again to till the consistency is thicker and matches what is seen in the picture.
Now add your toppings. (I attempted to crush the twix in the wrapper…it didn’t work too well -_-‘.)
Whip until the candy is evenly distributed.
Spoon your cream mixture into you freezer safe container and freeze overnight.
The next day take out your icecream, serve and enjoy!
These days I find myself getting home pretty late. And because I don’t feel liking prepping a full meal, I “graze”. Which literally means that I snack on whatever is available in the fridge or pantry. In an effort to stop this habit and have some semblance of a healthy snack, I started making hummus to have something to eat with veggies, crackers, or pretzels with. It’s extremely simple and very quick to make.
You will need:
1 can Garbanzo Beans (Chickpeas)
1/2 a small yellow onion
1/2 a bell pepper
1 clove of garlic
1/4 cup olive oil
First take the your veggies and cut them into pieces that can be processed easily by your food processor.
Next drain, and rinse your chickpeas and place it in the food processor. Followed by the veggies.
Add the olive oil and salt to taste. Blend.
Blend until the hummus has a smooth consistency. Voila! You now have hummus. Enjoy ;).
Awhile back I was going through a vegan phase, and wanted to experiment with ways to eat my veggies apart from stewing and steaming. I tried coconut cream of Spinach at a restaurant and had to give it a go. A traditional Cream of Spinach dish is dairy based. You start with heavy cream, add seasoning and them the spinach. It’s really the not the healthiest. Coconut Cream of Spinach has the same idea but instead the cream base is substituted with coconut milk. This gives the spinach a light sweet subtle coconut flavor which is absolutely delish. So let’s get started!
1 tablespoon Extra Virgin Olive Oil
½ yellow onion, chopped
Pinch of salt
3 teaspoons Yellow Curry
1 can Coconut Milk
4 cups of Spinach
Take your pan and lightly oil. Then place on the burner for a minute or so until the oil warms up.
Add the onions. Mix so it’s lightly coated and let it cook until tender.
Take the can of coconut milk, shake vigorously to mix it. Now open and add to the pan. Allow it to cook for about 10 minutes.
Add the curry and Salt to the coconut milk, stir in. And wait for the combination to come to a low boil.
It’a now time to add the spinach. Add handfuls at a time to the pan and spoon the coconut milk over it. It initially seems like it’s too much spinach but it wilts so don’t worry.
Cover and let it cook for 5 minutes, and add more spinach if you wish. Voila! You’re done, a vegan tasty concoction that can go with pretty much anything from rice to meats. 😉
My week has been pretty hectic and I’ve been looking for meal ideas that are delicious, but require little prep work. So while at the grocery store when I came across a 6 dollar bird a light bulb went off and I immediately knew what I would be making. Roasted Chicken with potatoes, a “one pot meal” of sorts.
What You Need:
1 Small Whole Chicken
1/2 A head of Cabbage
1 Yellow Bell Pepper
1 Yellow Onion
6 Baby Red Potatoes
1 tablespoon of unsalted butter
2 tablespoons of Chimichurri
2 tablespoon Olive Oil
1 baking pan
First preheat the oven to 450 degrees. Wash and cut vegetables and place in baking pan.
Drizzle olive oil over them and add a dash of curry, salt and Mrs. Dash. Toss the vegetables to make sure everything is covered with the oil and seasoning.
Take the chicken, rinse with water and remove the giblet and other goodies. Pat dry with paper towels. Place in the pan with the vegetables and rub with the unsalted butter. Follow with the chimichurri and rub all parts of the bird with as much of the sauce as you desire. (You can replace this with the seasoning of your choice). Stuff the bird with some of the potatoes you’ve seasoned.
Take a piece of aluminum foil and cover the pan. Place in the oven and cook for an 1 hour 20 minutes. 40 minutes into the bake time remove the foil.
After the the bird has finished baking take it out and enjoy. As you can tell from the picture below I got carried away and forgot to take a picture before i started to serve myself :). Enjoy!!