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  • mealpreprecipes - Meal Prep Recipes @mealpreprecipes 1 month ago
  • Avocado Salmon Rice Bowl🙌😋 @mealpreprecipes
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By @willcookforsmiles ❤️
Servings 2
Calories 897 kcal

Ingredients
Rice
1 cup jasmine rice
1 1/2 cups water
Salt
1/2 lime, juice only
2 Tbsp minced fresh cilantro
1 Tbsp honey
3 Tbsp chicken or vegetable stock
Salmon:
1 lb salmon fillets skin on
1 Tbsp lime juice
1 Tbsp honey
2 Tbsp minced fresh cilantro
Salt to taste
Avocado Topping:
1 ripe avocado
1 tbsp lime juice
1 tbsp minced fresh cilantro
1/4 tsp chili powder less for milder topping
Salt to taste
Instructions
Rice:
Cook rice in salted water per package instructions. Take off heat when it's just done.
Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
Salmon:
Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
Avocado:
Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture. Avocado Salmon Rice Bowl🙌😋 @mealpreprecipes . By @willcookforsmiles ❤️ Servings 2 Calories 897 kcal Ingredients Rice 1 cup jasmine rice 1 1/2 cups water Salt 1/2 lime, juice only 2 Tbsp minced fresh cilantro 1 Tbsp honey 3 Tbsp chicken or vegetable stock Salmon: 1 lb salmon fillets skin on 1 Tbsp lime juice 1 Tbsp honey 2 Tbsp minced fresh cilantro Salt to taste Avocado Topping: 1 ripe avocado 1 tbsp lime juice 1 tbsp minced fresh cilantro 1/4 tsp chili powder less for milder topping Salt to taste Instructions Rice: Cook rice in salted water per package instructions. Take off heat when it's just done. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside. Salmon: Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.) Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets. Avocado: Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
  • Avocado Salmon Rice Bowl🙌😋 @mealpreprecipes . By @willcookforsmiles ❤️ Servings 2 Calories 897 kcal Ingredients Rice 1 cup jasmine rice 1 1/2 cups water Salt 1/2 lime, juice only 2 Tbsp minced fresh cilantro 1 Tbsp honey 3 Tbsp chicken or vegetable stock Salmon: 1 lb salmon fillets skin on 1 Tbsp lime juice 1 Tbsp honey 2 Tbsp minced fresh cilantro Salt to taste Avocado Topping: 1 ripe avocado 1 tbsp lime juice 1 tbsp minced fresh cilantro 1/4 tsp chili powder less for milder topping Salt to taste Instructions Rice: Cook rice in salted water per package instructions. Take off heat when it's just done. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside. Salmon: Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.) Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets. Avocado: Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
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  • 365cleaneats - Minako Umehara-Kazama @365cleaneats 2 months ago
  • Raw white chocolate & blueberry cheesecake 🌱
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My son moved to Tokyo for Uni yesterday. He requested me to make some of his favourite cakes before moving, and this was one of them. He was the most helpful cooking advisor, I’m on my own now😂
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Thank you so much to @bestofvegan @thefeedfeed.vegan @letscookvegan @veganbombs for the lovely shares🙏💗
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[Recipe] ◆Ingredients:(φ60×h35mm(90ml)x8
■Base: 
1/2 cup (50g) raw walnut
2 Tbsp. melted cacao butter
3-4 Medjool pitted dates (50-60g)
2 Tbsp. shredded coconut
2 Tbsp. sun flower seeds
1 Tbsp. raw cacao powder
1 Tbsp. raw cacao nib
pinch of pink salt
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■Blueberry layer: 
1cup (120g) raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (60g) blueberries 
4 Tbsp. coconut cream 
4 Tbsp. melted cacao butter
3-4 Tbsp. maple syrup
2 Tbsp. lemon juice 
pinch of pink salt.
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■White Chocolate layer: 
1/2 cup (60g) raw cashews (soaked 4-6hours and rinsed)
1/3 cup (80ml) coconut cream
2 Tbsp. melted cacao butter
2 Tbsp. maple syrup
1/4 tsp vanilla paste
pinch of pink salt
.
◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the blueberry layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool them in the freezer until set. (3)Repeat the same process for the white chocolate layer and cool them in the freezer until set. (4) Take out from the moulds and let them thaw at room temperature for 10-15 minutes before serving. .
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RAWホワイトチョコレート&ブルーベリーチーズケーキ .
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9月から東京の大学に進学する息子が昨日メルボルンを発ちました。これは最後にいくつかリクエストされたケーキの一つ。「お母さんのケーキ、暫く食べられないなぁ…」と言いながら食べていました。
.
今日から夫も出張で、19年振り❗️に一人で暫くお留守番です。家事も子育ても気にせず溜まっている仕事に没頭したいと思います💪
.
まだ日本語レシピを書いていませんが、希望があれば作成しますのでご希望の方はメールアドレスをDMして下さい。ちなみに今回は冷凍ブルーベリーを使用しました。
.
今週は
かなさん @lilac.01 がオレンジチョコレートケーキ
ひろこさんが @hirokoskitchen  ティラミ
のりこさんが @muguet_journal チリコンカルネを素敵に作って下さいました💗皆さま、ありがとうございました🙏💕 Raw white chocolate & blueberry cheesecake 🌱 . My son moved to Tokyo for Uni yesterday. He requested me to make some of his favourite cakes before moving, and this was one of them. He was the most helpful cooking advisor, I’m on my own now😂 . Thank you so much to @bestofvegan @thefeedfeed.vegan @letscookvegan @veganbombs for the lovely shares🙏💗 . [Recipe] ◆Ingredients:(φ60×h35mm(90ml)x8 ■Base: 1/2 cup (50g) raw walnut 2 Tbsp. melted cacao butter 3-4 Medjool pitted dates (50-60g) 2 Tbsp. shredded coconut 2 Tbsp. sun flower seeds 1 Tbsp. raw cacao powder 1 Tbsp. raw cacao nib pinch of pink salt . ■Blueberry layer: 1cup (120g) raw cashews (soaked 4-6 hours and rinsed) 1/2 cup (60g) blueberries 4 Tbsp. coconut cream 4 Tbsp. melted cacao butter 3-4 Tbsp. maple syrup 2 Tbsp. lemon juice pinch of pink salt. . ■White Chocolate layer: 1/2 cup (60g) raw cashews (soaked 4-6hours and rinsed) 1/3 cup (80ml) coconut cream 2 Tbsp. melted cacao butter 2 Tbsp. maple syrup 1/4 tsp vanilla paste pinch of pink salt . ◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the blueberry layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool them in the freezer until set. (3)Repeat the same process for the white chocolate layer and cool them in the freezer until set. (4) Take out from the moulds and let them thaw at room temperature for 10-15 minutes before serving. . . RAWホワイトチョコレート&ブルーベリーチーズケーキ . . 9月から東京の大学に進学する息子が昨日メルボルンを発ちました。これは最後にいくつかリクエストされたケーキの一つ。「お母さんのケーキ、暫く食べられないなぁ…」と言いながら食べていました。 . 今日から夫も出張で、19年振り❗️に一人で暫くお留守番です。家事も子育ても気にせず溜まっている仕事に没頭したいと思います💪 . まだ日本語レシピを書いていませんが、希望があれば作成しますのでご希望の方はメールアドレスをDMして下さい。ちなみに今回は冷凍ブルーベリーを使用しました。 . 今週は かなさん @lilac.01 がオレンジチョコレートケーキ ひろこさんが @hirokoskitchen ティラミ のりこさんが @muguet_journal チリコンカルネを素敵に作って下さいました💗皆さま、ありがとうございました🙏💕
  • Raw white chocolate & blueberry cheesecake 🌱 . My son moved to Tokyo for Uni yesterday. He requested me to make some of his favourite cakes before moving, and this was one of them. He was the most helpful cooking advisor, I’m on my own now😂 . Thank you so much to @bestofvegan @thefeedfeed.vegan @letscookvegan @veganbombs for the lovely shares🙏💗 . [Recipe] ◆Ingredients:(φ60×h35mm(90ml)x8 ■Base: 1/2 cup (50g) raw walnut 2 Tbsp. melted cacao butter 3-4 Medjool pitted dates (50-60g) 2 Tbsp. shredded coconut 2 Tbsp. sun flower seeds 1 Tbsp. raw cacao powder 1 Tbsp. raw cacao nib pinch of pink salt . ■Blueberry layer: 1cup (120g) raw cashews (soaked 4-6 hours and rinsed) 1/2 cup (60g) blueberries 4 Tbsp. coconut cream 4 Tbsp. melted cacao butter 3-4 Tbsp. maple syrup 2 Tbsp. lemon juice pinch of pink salt. . ■White Chocolate layer: 1/2 cup (60g) raw cashews (soaked 4-6hours and rinsed) 1/3 cup (80ml) coconut cream 2 Tbsp. melted cacao butter 2 Tbsp. maple syrup 1/4 tsp vanilla paste pinch of pink salt . ◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the blueberry layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool them in the freezer until set. (3)Repeat the same process for the white chocolate layer and cool them in the freezer until set. (4) Take out from the moulds and let them thaw at room temperature for 10-15 minutes before serving. . . RAWホワイトチョコレート&ブルーベリーチーズケーキ . . 9月から東京の大学に進学する息子が昨日メルボルンを発ちました。これは最後にいくつかリクエストされたケーキの一つ。「お母さんのケーキ、暫く食べられないなぁ…」と言いながら食べていました。 . 今日から夫も出張で、19年振り❗️に一人で暫くお留守番です。家事も子育ても気にせず溜まっている仕事に没頭したいと思います💪 . まだ日本語レシピを書いていませんが、希望があれば作成しますのでご希望の方はメールアドレスをDMして下さい。ちなみに今回は冷凍ブルーベリーを使用しました。 . 今週は かなさん @lilac.01 がオレンジチョコレートケーキ ひろこさんが @hirokoskitchen ティラミ のりこさんが @muguet_journal チリコンカルネを素敵に作って下さいました💗皆さま、ありがとうございました🙏💕
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