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From Fritters to Omelettes: Here’s How to Create a Recipe for the Books

The purpose of recipes the world over is more than a simple ‘how to cook’ instruction. People search for recipes to try ingredients they’ve never had before, or to find out healthier ways to eat their favorite meals.

A recipe is a doorway to tell you how to do something better, easier, or with fewer calories. How to take something from bland to brilliant.

Cooking, cookbooks and having a fire food blog means big business. Do it like the pros. Find out here how to create a recipe for the books.

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A recipe or cookbook starts with a tasty thought that transforms into something entirely different down the line.

The trick before you start is to do your research. You might have a great idea for a certain type of fish or meat, but doing research into how that type of fish or meat is ideally cut or what it shouldn’t be paired with is a good starting point.

Finding recipes that are out there already can help you form a basic plan for the recipes you want to create, find a few for the main ingredient you have in mind and use them to create your recipe roadmap. How long are they generally cooked for? Do people brown or braise the meat first? Are there consistent ingredients added throughout?

Get Really, Really Creative 

If you’re after trying to create something unique and totally different, then you need to get crazy and get creative!

Take existing recipes and use them for guidance, instead of using sugar as they tell you to, try using something else perhaps syrup or treacle. Really change it up and experiment creatively. This is how you discover the best-kept secrets when it comes to creating amazing recipes.

Remember, there are common ingredient substitutes, but you’ll be looking for a something a little more out of ordinary.

Making Preparations to be Busy

When you’re going to go ahead and make your own recipes, you need to be prepared for one thing: a messy kitchen! You’ll need to start with the basics, and you’re going to cook that piece once, twice and three times.

And then you’re going to clean up, and you’re going to start all over again. Tweaking the amounts of garlic, ginger, and sugar that you add. Then you’re going to clean up, and you’re going to start again! And you’re going to add new ingredients that you didn’t add the first time. Which leads us to our last tip!

Write Every, Single Thing Down

You’re going to want to get a new notepad, preferably a non-stick hard-cover, and keep it in the kitchen with you. Get a pen that’s comfortable behind your ear, or clips conveniently into your apron.

And then? Write every, single thing down that you do, from start to finish.

Not only the way you prepare, slice, dice and chop things. But the amounts that you use, the order in which you added it and everything in between.

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Make a Final Copy of Your Recipe

Now you’re ready! Take all your oil dripped notes, coffee-stained and torn and start to organize them into a logical fashion. After re-creating your recipe a few times, maybe even a couple hundred, you’ll know which one is your favorite and which one will be the winner.

The best way to showcase what you’ve come up with? Consider recipe cards as an amazing way to create your recipe.

Now You Know How to Create a Recip

Now that you know how to create a recipe, you’re aware of the process and you’re ready to rock and roll.

Strap on that apron and get to work, keep all your notes in order and be consistent. Try not to forget any of the steps, that way you won’t have to retrace your steps if you drop the ball.

If you need to know what herbs are great for what, read up on herb articles in my blog and use it as a resource for your recipes!

Portobello Mushrooms Stuffed With Cauliflower Couscous

This vegetarian dish is perfect for lunch ?

Ingredients:

  • 2 Portobello mushrooms
  • Half cauliflower
  • Bunch of fresh parsley
  • 1 tablespoon canola oil
  • 1 tablespoon milled golden flax seed
  • 1 teaspoon cardamom
  • 1 teaspoon sweet red pepper
  • 1 cup cashew nuts
  • Half a cup dried cranberry
  • Half a cup raisins
  • Salt for taste

Directions:

  1. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash and cut the cauliflower into smaller pieces. Put it into oven for 15 minutes (keep checking if it isn’t burning and flip it after every 5 minutes). Don’t turn off the oven – you will need it for later.
  2. Meanwhile chop the whole parsley and cashew nuts.
  3. Take the roasted cauliflower out of the oven and let it cool down.
  4. Grate the cauliflower into the bowl. Add parsley, oil, cardamon, sweet red pepper, cashew nuts, dried cranberry and raisins. Add salt for taste. Mix everything finely.
  5. Wash mushrooms, cut the mushroom legs off, smear mushroom hats with oil and add a little salt on both sides.
  6. Put the couscous into the mushroom hats and sprinkle with flax seed on the top. Put it into heat resistant dish (without cover).
  7. Bake it for around 15 minutes.

Enjoy your meal!


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Vegetarian Tacos (Two Ways)

With Cinco de Mayo right around the corner, these vegetarian tacos are the perfect recipe to help keep you fueled as you dance the night away! As farmers, markets and CSA’s (Community Supported Agriculture) are kicking back into full swing it is the perfect time to start incorporating all of the gorgeous vegetables coming from the farm to our table.

If you want it even healthier, try serving the filling in wrapped collard greens; it is still delicious and just perfect for a healthy dinner.

Ingredients:

  • 1 cup (184 g) tri-color, white, or red quinoa
  • Pico de Gallo mix
    • 2 avocados
    • 2 on the vine tomatoes
    • ½ white onion
    • 1 jalapeno
    • ½ cup fresh cut cilantro
    • 1 juice of a lime
    • Pinch of salt and pepper for taste
  • Cilantro Lime Crema:
    • 1 cup of Siggis plain yogurt
    • 1 juice of a lime
    • ½ cup of fresh cut cilantro
    • Pinch of salt and pepper for taste
  • Wrap
    • Corn tortilla
    • Collard greens

Directions:

Quinoa:

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Remove quinoa from the stove, place in a bowl and set to the side 

Pico de Gallo Mix:

  1. Dice avocado, onion, tomato and jalapeno (I used a dicer to create even size throughout) and add to bowl once each item has been diced
  2. Squeeze lime juice over the mixture
  3. Add cilantro and a pinch of salt and pepper for taste
  4. Toss mixture
  5. Place in fridge for a half hour

Cilantro Lime Crema:

  1. In a blender add yogurt, lime juice and cilantro – blend until a smooth consistency is smooth
  2. Add a pinch of salt and pepper, blend for 30 seconds
  3. Pour into a jar or sealable container that easy to pour or drizzle

Wrap: (if opting for corn tortilla)

  1. Set your stove top to medium heat and drizzle olive oil in your pan
  2. Place tortilla’s one at a time based on pan size for 30 seconds on each side to create a warm and crispy tortilla

Assembly:

  1. Using a spoon scoop one spoonful of quinoa onto each shell
  2. Add one two scoops of Pico de Gallo mix
  3. Drizzle or pour the desired cilantro lime crema mix inside or over your tacos
  4. If desired squeeze fresh lime and top with extra cilantro

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 – 25 mins

Corn Tortilla
Serving Size: 4 people (3 tacos per person)
Calories: 350 per serving

Collard Greens
Serving Size: 4 people (3 tacos per person)
Calories: 200

 

The Perfect Paleo Waffle

When Saturday and Sunday roll around, I love waking up and making waffles; they are my favorite weekend treat. Having little bite-sized pieces makes my sense of creativity feel endless- from dipping it in dark chocolate to adding a variety of fruit to my new favorite or sprinkling any type of nut spread. My current obsession is any nut butter from Wild Friends. If you have not heard of Wild Friends, I suggest checking them out my favorites are Chocolate Almond Butter, Cinnamon Raisin Peanut Butter, and Chocolate Coconut Peanut Butter.

These are the only flavors I have tried and I LOVE them all so much, I simply cannot choose between them. If you have not had Wild Friends, I suggest trying them and letting us know which flavor is YOUR favorite. If you have, can you give us suggestions as to which flavor we should try next?!

Ingredients:

  • 3 egg yolks
  • 3 egg whites
  • ¼ cup coconut or nut milk
  • 1 cup gluten free flour (substitutes; almond or brown rice)
  • 1 teaspoon maple syrup
  • 2 tablespoons coconut oil, melted
  • Pinch of salt for taste

Toppings:

  • Wild Friends Chocolate Almond Butter
  • Strawberries
  • Blueberries

Directions:

  • Preheat the waffle iron
  • In a medium bowl, whisk the egg yolks and milk or choice
  • Add in flour and pinch of salt. Combine until smooth, once smooth add in the coconut oil
  • Whisk egg whites for roughly one minute
  • Combine egg whites and batter until smooth
  • Add maple syrup, mix well
  • Scoop desired amount onto a preheated and greased waffle iron
  • Cook until golden

Prep Time: 10 mins
Cook Time: 10 – 15 mins
Total Time: 20 – 25 mins
Serving Size: 4
Calories: 320

Almond Joy Date Bites

I consider medjool dates my best friend. Not only do they taste like candy, they satisfy my craving for chocolate. They are packed with bone strengthening-minerals, filled with triglyceride-lowering antioxidants. This recipe is key to helping curve my candy cravings.

almondjoydates1

What you’ll need:

  • 1 cup Dates
  • 1/4 cup unsweetened Coconut
  • 1 cup Almonds
  • 2 tablespoons Cacao powder
  • 1/2 tsp Vanilla extract
  • Pinch of sea salt

almondjoydates2

Prep Time: 10 mins
Total Time: 10 mins
Serving: 5 (3 bites per serving)
Average Calories per Serving: 250 calories

Directions:

  1. Add the dates to the food processor and process until they have broken up and formed a ball if the consistency seems dry add ½ tbsp. at a time until desired consistency.
  2. Add the almonds, cocoa powder, vanilla extract, unsweetened coconut, and sea salt.
  3. Process until all parts are evenly blended and the mixture forms into a ball again.
  4. Remove mixture from the food processor and roll into roughly 15 bites
  5. If desired, roll each ball in the shredded coconut.
  6. Keep refrigerated

Bittersweet Chocolate Cake

Still thinking about what to contribute to tomorrow’s Thanksgiving feast? We’ve got you covered with Le Colonial‘s Bittersweet Chocolate Cake. This is the perfect amount of sweet at the end of a filling, savory meal. Just make sure you leave some space! ‘Tis the season to indulge (a little) after all.
We’ve got a week left of National Diabetes Awareness Month- which means you still have time to drop by both Le Colonial and Brasserie Ruhlmann to check out our curated and healthy prix-fixe menu, perfect for when you’re tired of cooking and over of all of the Thanksgiving leftovers.
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Bittersweet Chocolate Cake
INGREDIENTS:
  • 6 tablespoons stick butter or margarine
  • 4 ounces dark chocolate (61%)
  • 1/3 cup fat-free milk
  • 1/3 cup sugar-free apricot preserves or apricot spreadable fruit
  • 2 teaspoons instant coffee crystals
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1-1/2 cups Equal Spoonful or Granulated*
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 oz of Frangelico liqueur * May substitute 36 packets Equal sweetener
INSTRUCTIONS:
  1. For Torte, heat 6 tablespoons butter, 4 ounces dark chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
  2. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth.
  3. Whisk in egg yolk and vanilla.
  4. Add Equal and Frangelico, whisking until smooth.
  5. Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper.
  6. Beat egg whites and cream of tartar to stiff peaks in large bowl.
  7. Fold chocolate mixture into egg whites; fold in combined flour and salt.
  8. Pour cake batter into pan.
  9. Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake.
  10. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools.
  11. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
  12. Remove cake from pan and place on serving plate.
  13. Garnish top of cake with dollop of crème fraiche, fresh raspberries and fresh mint, if desired.
  14. Cut cake into wedges.

ENJOY!

Spiced Grain Salad

We continue to bring you healthy recipes from our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month. Today, check out how to make this spiced grain salad! Including the sauce, the couscous, the vegetables, all the way down to the vinaigrette!

And don’t forget- you can order this and more from a Diabetes friendly menu at both Brasserie Ruhlmann and Le Colonial through the end of the month!

grain-salad

Spiced Grain Salad with roasted vegetables and a curried sherry vinaigrette.

Romasco Sauce

  • 16oz Piquillo pepper
  • 0.5oz Jalapeno chopped
  • 2oz Almonds chopped
  • 1oz Breadcrumbs
  • 1pc Garlic
  • 0.1oz Cumin
  • 0.1oz Cayenne
  • 2oz Sherry wine
  • 4oz Olive oil

Combine the peppers, jalapeno, almonds, crumbs; cumin, cayenne and sherry within a blender until smooth slowly drizzle in the oil until thickened. add salt and pepper

Spiced Couscous Salad

  • ¼ cup olive oil
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seeds
  • 4 to 5 cardamom seeds
  • 2 strings of saffron
  • ½ cup chopped dried cranberry
  • 1 pound couscous
  • 2.5 cups of vegetable stock
  • 2 teaspoons olive oil
  • 3 cloves garlic (peeled/diced or crushed)
  • 1 teaspoon grated ginger
  • pinch of diced / dried chili pepper
  • ½ of each bell pepper diced, red, yellow and green
  • 1 Spanish onion diced
  • 1 cup cooked quinoa
  • 1 cup cooked faro wheat
  • 1 cup cooked wheat berry
  • 1/2 fennel bulb – diced
  • ¼ cup grated carrot
  • 4 diced Portobello mushroom – roasted in a pan
  • ¼ cup parsley – chopped

To make the Spiced Couscous: Bring vegetable stock to a boil and reserve.

Heat the olive oil, add spices and cook till its aromatic, add the couscous and lightly toast, 2-3 minutes. Top with the boiling stock, stir once and cover with plastic wrap. Allow this to cook for 10-15 minutes. Once the couscous is cooked and all liquid absorbed, separate all the grains using a fork.

Heat up 2 tablespoon of olive oil, add ginger, chili, onions and garlic, and then add bell peppers, cook lightly, reserve.

In a large bowl, combine the quinoa, wheat berry, faro wheat, spiced couscous, bell pepper mixture, raw fennel, roasted Portobello, grated carrot, parsley and season with salt and pepper. Reserve hot.

Roasted Root Vegetables (equal parts)

  • Bell pepper
  • Baby carrots – peeled

Blanched vegetables

  • Asparagus
  • Wax beans

Row vegetables

  • Snap peas
  • Avocado

To make the Roasted Root Vegetables: In a large bowl, toss each individual vegetables in olive oil, honey, crushed garlic, thyme, rosemary, salt and pepper; put each vegetable onto a sheet pan and roast at 500°f until tender and caramelized; repeat for all vegetables separately.

Curried Sherry Vinaigrette

  • 2 tablespoons madras curry
  • ¼ cup honey
  • 1 cup olive oil
  • ½ cup sherry vinegar

To make the Curried Sherry Vinaigrette:  In a medium sauce pot over low heat, toast the madras curry powder for 5-7 minutes until fragrant; add the honey and slightly caramelize. Combine with the olive oil and sherry vinaigrette. Cool and reserve.

To make the Spiced Couscous Salad:  Season the grain salad with a small amount of the curried sherry vinaigrette. In a salad bowl, spoon a small amount of the warm grain salad in the bottom. Warm a mixture of the roasted vegetables in the oven and place above the grain salad. Finish with a small amount of the curried sherry vinaigrette and sage and thyme from the roast vegetables.

ENJOY!

Panna Cotta

This delicious Panna Cotta recipe comes from our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month. Try making it for your friends and family this holiday season!

Don’t forget you still have time to enjoy our curated prix-fixe menus at both Brasserie Ruhlmann and Le Colonial until November 30th! Part of the proceeds will go towards raising awareness of how it is to live with diabetes and how to prevent the disease.

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Panna Cotta (Serves 6)

INGREDIENTS:
  • ¾ cup milk
  • 1 vanilla bean, split
  • 1/3 cup + 2 tablespoons sugar
  • 1 cup + 2 tablespoons heavy cream
  • 1 cup + 2 tablespoons
  • Vermont Butter & Cheese
  • Crème fraiche
  • ¼ cup + 2 tablespoons buttermilk
  • 3 gelatin sheets
INSTRUCTIONS:
  1. In a small saucepan set over medium-high heat brings the milk, scraped vanilla bean and sugar to a boil.
  2. Remove from heat and add the gelatin sheets, buttermilk and the heavy cream.
  3. Using a fine sieve strain mixture into a clean mixing bowl.
  4. Carefully fold in the crème fraiche into the milk and sugar mixture.
  5. Pour into six 4-ounce ramekins and refrigerate for a minimum of 4 hours before serving.
TO SERVE:
Served cold, top the Panna Cotta with fresh seasonal fruit
ENJOY!

Roasted Organic Chicken

As part of our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month, please enjoy this roasted chicken recipe!  Also, remember that all month long, you can order a diabetes friendly menu at Brasserie Ruhlmann and Le Colonial NYC, curated by Lyfebulb.

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INGREDIENTS

  • 1 whole roaster chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
  • 1 tablespoon olive oil
  • 2 teaspoon Dijon mustard
  • 1 clove garlic, finely minced
  • 1 teaspoon onion, finely minced
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

 INSTRUCTIONS

  1. Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.
  2. In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around.
  3. Use the remaining mixture to rub all over the rest of the bird. Tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly
  4. Put the chicken in the oven and reduce the temperature to 375 degrees, roast for about 2 hours.
  5. When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes.

Lyfebulb Partners with Le Colonial NYC: Coconut Chicken Soup

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The Team at Lyfebulb is proud to partner with a Lyfebulb Favorite in NYC:  Le Colonial NYC in honor of Diabetes Awareness Month!

During the month of November, Le Colonial will feature a very special diabetes friendly three course prix-fixe menu, proceeds from which will benefit the Lyfebulb Foundation and support our mission to improve the lives of those living with chronic disease!

Make sure you stop by the 57th street location during the month of November to try it out – much more information to come.

As a teaser, here is the recipe of one of the sumptuous, and healthy, dishes that will be featured on the menu:

Coconut Chicken Soup or súp gà dừa

coconut-soup

Ingredients

  • 3 cups (24 fluid ounces) sodium ­free chicken stock
  • 1 lb boneless, skinless chicken breasts, cut into bite size pieces across the grain
  • ½ lb (8 ounces) fresh or canned straw mushrooms (drained)
  • One stalk lemongrass
  • 6 fresh bird’s eye chilies (more or less depending on your heat preference)
  • 2­ inch piece of fresh galangal, sliced thinly crosswise
  • 5 fresh kaffir lime leaves
  • 5 limes
  • ¼ cup fish sauce (but have more ready)
  • ½ cup fresh cilantro leaves
  • 1½ cups (12 fluid ounces) full fat coconut milk

Instructions

  • First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan (to ensure fast evaporation), bring it to a boil, and reduce it over medium­ to high heat until the liquid measures half its original volume.
  • Halve (or quarter) the straw mushrooms into bite size pieces; set aside. Any meaty, mild ­flavored mushrooms will do.
  • Cut the lemongrass stalk into 1 ­inch pieces and smash them set aside.
  • Do to the chilies what you just did to the lemongrass; set aside.
  • Remove the stems and the tough veins that run through the middle from the kaffir lime leaves, and tear them up into small pieces. You can also bruise them a little. Set aside.
  • Juice 2 limes; set aside.
  • Put the coconut milk into a 4­ quart pot, followed by concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.
  • Bring the mixture slowly to between 160° and 180°F (slightly below a simmer), allowing the herbs to infuse the liquid for about a minute.
  • Keeping the temperature steady, add the mushrooms and the chicken to the liquid; adjust the heat to maintain the temperature. The liquid should never at any point come to a rapid boil. Don’t worry; at 160°­180°F, your chicken will be thoroughly cooked.
  • Stir gently to ensure that the chicken is evenly cooked. (If you want more liquid, add more plain water or unconcentrated broth.)
  • Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately.
  • Add the juice of 2 limes and the fish sauce to the pot, stir, and taste. Add more lime juice and fish sauce, if necessary. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.
  • Stir in the cilantro leaves and serve your soup!

 

Kale Chips

If you want a salty crunchy snack, but are attempting to maintain a low-carb diet, these are for you. It is extremely easy and tasty.

Pre-heat the oven to 25 degrees Fahrenheit.

Combine kale leaves with olive oil, salt, pepper, and whatever spices you like. The great thing about these chips (as is the case with all chips), is that you can experiment with different flavors. If you like garlic, add some garlic powder, if you like spice, add some cayenne pepper. Regardless, the kale is delicious even on its own.

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Once you have mixed the kale with your seasoning, spread it out on a baking tray and place it into the oven.

Let the kale bake for about twenty minutes and then turn your oven to broil to get it extra crispy. Voila! Extremely easy to make and delicious to eat – Kale Chips!

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Chicken Salad with Couscous

Ingredients:

 1 chicken breast

 1 yellow onion

 1 shallot

 1 package of baby kale

 ¼ package of Casablanca pearled tri-color couscous

 Olive Oil

 Balsamic Vinegar

 Soy Sauce

 Dijon Mustard

 Goya Abobo Seasoning

 Oregano

 Salt, Pepper, and Cayenne Pepper

This is a hearty salad that is a complete meal all wrapped in one. Begin by cutting the chicken breast into small pieces and marinate it in olive oil, salt, pepper, oregano, and Abobo seasoning. Prepare your salad dressing by combining a finely chopped shallot, olive oil, balsamic vinegar, pepper, soy sauce, cayenne pepper, and Dijon mustard. Set the dressing aside.

Chop up the onion and begin to sauté in a skillet. Once the onion is soft, stir in the chicken and sauté everything together until the chicken is fully cooked. At the same time, prepare the couscous according to the package instructions.

Once the chicken with onion and the couscous are done, remove from heat and mix the baby kale with the homemade salad dressing.

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Combine the chicken with onion and couscous once both have had the chance to cool down slightly.

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Finally, serve the salad in a bowl and place a portion of your chicken mixture on top. The result is a well-balanced combination of vegetables, carbs, and protein. Hearty enough for a cold winter evening and easy enough to do after a long day at work!

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