Nigerian Lazy Chef

Okra with stew on Garri

techman — Thu, 20 Jan 2022 13:18:48 +0000

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Okra and Stew Soup, with Garri

Sweet and Savory easy to make soup. The most work you'll will be in prepping the tomatoes. The resti is just chop, heat and assemble

Course Side Dish, Soup

Cuisine American, Indian

Prep Time 3 30

Cook Time 3

Calories 1000kcal

Cost 50

Equipment

You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).

Ingredients

4 lbs Orange Roma Tomatoes enough tomatoes halves to cover two baking sheets
1/3 cup plus 2 Tbs Extra Virgin Olive Oil
1 1/2 Cup Onions white and red Can substitute with Leeks or Shallots
1 Cup Finely diced Purple Thai Basil
1 Tbs Fresh Thyme can substitute with 1/4 tsp dried Thyme
6 Cloves Finely chopped Garlic
1 Tbs Salt
1 tsp White Pepper
2 Quarts Chicken Bone Broth Use organic if possible for a richer flavor
2 Tbs Red Wine Vinegar

Instructions

Preheat oven to 400 degrees, 375 if you are using a convection oven
Prep your baking sheets (sheet pans) by either brushing them lightly with olive oil or lining the pans with parchment paper. Both will keep the tomato skins from sticking to your pans. The paper will make for quicker cleanup.
Cut the stems off the tomatoes and slice them in half. See the photos for how your tomatoes should look with the stems removed. Place the tomatoes skin side down on the pans and use the 1/3 cup olive oil to brush or drizzle the olive oil on the tomatoes.
Roast the Tomatoes for 20 minutes if you are using a convection oven and 28 minutes if using a regular oven, or until they have darkened and softened. You can refer to the photos for how they should look coming out of the oven.
While the tomatoes are roasting, prep the rest of your ingredients. Let your chopped onions and garlic sit for a good 10 minutes before adding them to the hot oil. This will enhance and preserve their flavor and health benefits.
Coat the bottom of your pan with the remaining 2 Tbs of olive oil. Heating your pan on medium, add your onions, sweating them until they are translucent, about 5 minutes.
Add the roasted tomatoes, garlic, herbs, salt, pepper and broth, cooking for 20 minutes.
Blend the soup mixture using an immersion blender, standing blender, or food processor. Whatever you have handy.
Return the soup to the pot. Add the Red Wine Vinegar and heat for 10 more minutes.
Soups Done! Grab some crusty bread and dig in.

Spring Vegetable Salad with Mint Pesto

techman — Thu, 20 Jan 2022 13:14:19 +0000

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Donec nec justo eget felis facilisis fermentum. Aliquam porttitor mauris sit amet orci. Aenean dignissim pellentesque felis.

Spring Vegetable Salad with Mint Pesto

This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with: Honey Glazed Grilled Chicken Lamb Burgers Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a terrific vegetarian supper.

Course Salad, Side Dish

Cuisine French, Italian

Prep Time 4 50

Cook Time 3 29

Cost 100

Equipment

You’ll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).

Ingredients

INGREDIENTS
1/4 cup whole almonds with skins
6 ounces green beans ends trimmed
6 ounces sugar snap peas halved on the diagonal
1 1/2 cups fresh or frozen peas
4 radishes thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup mint pesto
1/2 cup fresh mint leaves
2 ounces 1/2 cup crumbled feta, or to taste

Instructions

DIRECTIONS
Toast the almonds:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
Blanch the beans, snap peas, and peas:
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
Dress and serve the salad:
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.

Make authentic Italian margherita pizza at home

techman — Thu, 20 Jan 2022 13:05:31 +0000

Donec nec justo eget felis facilisis fermentum. Aliquam porttitor mauris sit amet orci. Aenean dignissim pellentesque felis.

Make authentic Italian margherita pizza at home

Every night can be pizza night, if you ask me. Throw whatever vegetable leftovers you have on there and you’re guaranteed a delicious meal.

The following is just some example text, representing a regular blog post. The recipe itself can be found at the bottom of the page!

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Course Appetizer, Side Dish

Cuisine Italian

Keyword healthy, italian, pizzas

Prep Time 3 30

Cook Time 2

RESTING TIME 2

Total Time 3 5 30

Servings 2 Pizzas

Calories 482kcal

Author techman

Cost 50

Equipment

Pizzza Peel
Pizza Cutter

Ingredients

Pizza Dough

1 Cup water lukewarm
2 Cups all-purpose flour
1 tbsp instant yeast
1 tbsp salt

Instructions

Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
Combine the flour and salt.
Add the yeast mixture and knead until you get a soft ball.
Place in a bowl and cover. Let rise for 30 minutes.
Divide the dough and form pizzas.
Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.

Video

Notes

Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!

Roasted Tomato Basil Soup

techman — Thu, 20 Jan 2022 13:00:12 +0000

Nigerian Puff-Puff

Sweet and Savory easy to make soup. The most work you'll will be in prepping the tomatoes. The resti is just chop, heat and assemble.

Course Main Course, Side Dish, Soup

Cuisine American, French

Keyword healthy

Prep Time 3 30

Cook Time 3 50

Calories 1000kcal

Author techman

Cost $100

Equipment

You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).

Ingredients

4 lbs Orange Roma Tomatoes enough tomatoes halves to cover two baking sheets
1/3 cup plus 2 Tbs Extra Virgin Olive Oil
1 1/2 Cup Onions, white and red Can substitute with Leeks or Shallots
1 Cup Finely diced Purple Thai Basil
1 Tbs Fresh Thyme can substitute with 1/4 tsp dried Thyme
6 Cloves Finely chopped Garlic
1 Tbs Salt
1 tsp White Pepper
2 Quarts Chicken Bone Broth Use organic if possible for a richer flavor
2 Tbs Red Wine Vinegar

Instructions

Preheat oven to 400 degrees, 375 if you are using a convection oven
Prep your baking sheets (sheet pans) by either brushing them lightly with olive oil or lining the pans with parchment paper. Both will keep the tomato skins from sticking to your pans. The paper will make for quicker cleanup.
Cut the stems off the tomatoes and slice them in half. See the photos for how your tomatoes should look with the stems removed. Place the tomatoes skin side down on the pans and use the 1/3 cup olive oil to brush or drizzle the olive oil on the tomatoes.
Roast the Tomatoes for 20 minutes if you are using a convection oven and 28 minutes if using a regular oven, or until they have darkened and softened. You can refer to the photos for how they should look coming out of the oven.
While the tomatoes are roasting, prep the rest of your ingredients. Let your chopped onions and garlic sit for a good 10 minutes before adding them to the hot oil. This will enhance and preserve their flavor and health benefits.
Coat the bottom of your pan with the remaining 2 Tbs of olive oil. Heating your pan on medium, add your onions, sweating them until they are translucent, about 5 minutes.
Add the roasted tomatoes, garlic, herbs, salt, pepper and broth, cooking for 20 minutes.
Blend the soup mixture using an immersion blender, standing blender, or food processor. Whatever you have handy.
Return the soup to the pot. Add the Red Wine Vinegar and heat for 10 more minutes.
Soups Done! Grab some crusty bread and dig in.

Zucchini Cherry Muffins

techman — Thu, 20 Jan 2022 03:08:10 +0000

Donec nec justo eget felis facilisis fermentum. Aliquam porttitor mauris sit amet orci. Aenean dignissim pellentesque felis.

Zucchini Cherry Muffins

A gluten free alternative to Zucchini bread, this muffin recipe combines frozen cherries with lemons and zucchini to create a slightly sweet richly textured treat.

Course Snack

Keyword Gluten Free, Zucchini cherry lemon walnut muffins, Zucchini Muffins

Prep Time 30

Cook Time 25

Servings 12 muffins

Ingredients

2 cups Gluten Free Flour Mix The best GF pre-mixed flour blends for muffins use rice and potato flours, and can also have sorghum and tapioca. Stay away from the mixes that use beans when making lighter bake goods like muffins, cakes and cookies. Pre-mixed blends that have Xanthan Gum already added make your job much easier. If your mix does not, add 1/4 tsp per cup of of flour.
2 tsp Baking Powder
1/4 tsp salt
2 Large eggs
1/2 cup brown sugar
1/2 cup Grapeseed or Safflower Oil Both oils have a neutral flavor
1 Tbs Vanilla extract Use pure Vanilla extract, not imitation. The rich flavor adds warmth to the muffins
1 cup finely grated Zucchini no need to drain
1 cup Frozen Cherries thawed and drained
1/2 cup chopped Walnuts optional if you are not a nut fan, but does add a layer of texture and flavor
1 whole lemon – zest and juiced organic if you can get it because you will be using the peel for the zest

Instructions

Preheat oven to 350 degrees and grease well with butter, making sure you get both top and bottom well so no muffin is left in the pan.
Put the frozen cherries in a colander and rinse them under hot water. Place the colander over a small bowl for the cherries to drain while you are mixing the other ingredients together.
In a Medium bowl mix the flour, salt and baking powder well. Set bowl aside
2 cups Gluten Free Flour Mix, 2 tsp Baking Powder, 1/4 tsp salt
beat the sugar and eggs in small bowl
2 Large eggs, 1/2 cup brown sugar
add the vanilla and oil to the eggs and sugar mixture, mix well
1/2 cup Grapeseed or Safflower Oil, 1 Tbs Vanilla extract
add the zucchini and nuts to the wet mixture and mix well
1 cup finely grated Zucchini, 1/2 cup chopped Walnuts
add the wet ingredients to the dry and mix just until blended.
Zest and Juice your lemon, and add both to the just blended mixture. As you mix it in, the texture and color will become lighter. The lemon adds just as much, if not more, to the texture as to the flavor.
1 whole lemon – zest and juiced
Gently fold in the drained cherries. This will insure your mixture is light, doesn't turn pink from your cherries, and the cherries and walnuts won't sink to the bottom.
1 cup Frozen Cherries
Fill your greased muffin tin. You will have enough batter to fill each to just below the rim.
Bake at 350 for 25 minutes, turning pan half-way through, until they are a golden brown. Let sit until they are cool. Gluten Free bakery can be gummy straight out of the oven. Once cool, the texture is much lighter.

Notes

This recipe can be converted to wheat flour with these substitutions

Substitute GF Flour with 1/2 white wheat, 1/4 cup almond flour 1 cup white flour
Substitute 2 tsp of baking powder for 1/2 tsp baking powder and 1/2 tsp baking soda
Substitute a whole lemon for 2 Tbs plus the zest. You’re only looking for added flavor here. No need to add more to adjust the texture.

Gluten Free Zucchini – Cherry Muffins with Walnuts and Lemon

Amazing Vegetable Pizza

techman — Wed, 19 Jan 2022 13:02:16 +0000

Amazing Vegetable Piza

Every night can be pizza night, if you ask me. Throw whatever vegetable leftovers you have on there and you’re guaranteed a delicious meal.The following is just some example text, representing a regular blog post. The recipe itself can be found at the bottom of the page!Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec vitae ipsum in metus luctus vestibulum. Phasellus fringilla et nisl sed dictum. Nulla interdum ultrices dolor, dictum sagittis tellus ultrices quis. Donec pharetra, ex quis condimentum faucibus, velit turpis dapibus lectus, a venenatis sapien elit vel nisl. Sed non varius magna, ultrices ultricies dui. Fusce elit turpis, maximus ut commodo vel, blandit vel nulla. Nam tortor tellus, lobortis ac maximus vel, semper ac metus. Vivamus volutpat luctus egestas. Vivamus in neque vel justo auctor molestie. Morbi risus massa, elementum in mollis eu, viverra eu purus. Sed vel eleifend justo, non pretium justo. Curabitur vel nisi ligula. Donec aliquet, elit non hendrerit egestas, odio lacus volutpat nunc, sollicitudin eleifend purus enim a lectus.

Course Appetizer, Snack

Cuisine American, Italian

Keyword pizzas

Prep Time 1 20

Cook Time 30

Servings 3

Calories 500kcal

Cost 10

Equipment

Pizza Peel
Pizza Peel
Pizza Cutter

Ingredients

Pizza Dough

1 cup water lukewarm
2 cups all-purpose flour
1 tsp instant yeast
1 tsp salt
1 tsp sugar

Pizza Toppings

red sauce
¼ red onion
¼ green pepper
¼ red pepper
rosemary

Instructions

Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
1 cup water, 1 tsp instant yeast, 1 tsp sugar
Combine the flour and salt.
2 cups all-purpose flour, 1 tsp salt
Add the yeast mixture and knead until you get a soft ball.
Place in a bowl and cover. Let rise for 30 minutes.
Divide the dough and form pizzas.
pinning wheel spreading dough
Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.
red sauce, 1/4 red onion, 1/4 green pepper, 1/4 red pepper, rosemary