Ted’s Cassava Flat Bread

Ted’s Cassava flatbread is a versatile and delicious alternative to traditional wheat-based bread. Made from cassava flour, this gluten-free option is perfect for those with dietary restrictions or sensitivities. The flatbread has a light and fluffy texture, making it a great base for a variety of toppings or fillings.

One of the benefits of cassava flatbread is its nutritional profile. Cassava is a good source of carbohydrates, fiber, and vitamins such as vitamin C and folate. This makes it a great choice for those looking to add more variety to their diet while still meeting their nutritional needs.

Overall, cassava flatbread is a delicious and nutritious option for those looking to switch up their bread game. Whether enjoyed on its own as a snack or used as a base for sandwiches or pizzas, cassava flatbread is sure to become a staple in any kitchen.

  • 1 cup cassava flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon Coconut oil
  • 1-2 3/4 cup of warm water

Whisk together all dry ingredients in large mixing bowl. Add coconut and rub into flour with your hands until crumbly. add warm water and mix with spoon until dough feels well hydrated.

let sit for ten minutes till dough is firm and springy.

Next preheat skillet over medium heat.

Portion about two tablespoons into balls.

Using a tortilla press and line with two pieces of wax paper, and flatten round ball.

Place flat breads into hot pan, one at a time and fry till light brown on each side (2-3 minutes)

Use immediately or wrap in plastic wrap and refrigerate.

I sometimes freeze mine and use coconut oil and fry them . Warning use protective eye-wear at all times when frying.

Cassava Brownies

Cassava brownies are a delicious twist on a traditional chocolate dessert. Instead of using traditional flour, these brownies are made with cassava flour, which is a gluten-free, grain-free alternative that adds a unique flavor profile to the dessert. The cassava flour gives the brownies a slightly denser texture and adds a subtle sweetness that pairs perfectly with the rich, chocolatey flavor.

One of the benefits of using cassava flour in brownies is that it is rich in fiber and essential nutrients like vitamin C, manganese, and magnesium. This makes cassava brownies a healthier alternative to traditional brownies, allowing you to indulge in a sweet treat without compromising your nutritional goals. Additionally, cassava flour is a great option for those with gluten sensitivities or allergies, allowing them to enjoy a decadent dessert without any adverse reactions.

Overall, cassava brownies are a delicious and nutritious dessert option that adds a unique twist to a classic treat. With their rich, chocolatey flavor and dense texture, these brownies are sure to satisfy your sweet tooth while also providing a good dose of beneficial nutrients. Whether you have dietary restrictions or simply want to try something new, cassava brownies are a fantastic option that is sure to impress even the most discerning dessert connoisseurs.

Delicious brownies gluten free !

Ingredients:

3/4 cup Dark Chocolate Chunks (divided)

1/2 cup maple syrup

1/4 cup coconut oil

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

1/4 cup cocoa powder

1/4 cup cassava flour

Preparation:

Preheat the oven to 350 f and lightly oil a 8×8 inch pan.

In a small saucepan, over low heat, melt 1/2 cup chocolate chunks, maple syrup, cocoa powder and coconut oil. Wish frequently while melting. Remove from heat and let cool to slightly warm.

While chocolate mixture cools, combine flour, salt and baking soda in a small bowl. In a medium bowl whisk eggs and vanilla until thick and foamy

Fold cooled chocolate mixture into into eggs until evenly combined. Add dry ingredients and remaining 1/4 cup of chocolate bits and fold into chocolate mixture until no streaks of flour are visible

Pour into prepared pan and smooth evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool completely before slicing and serving.

Makes 9 brownies.

Castella Cake

Castella cake, also known as kasutera cake, is a popular Japanese sponge cake that has been enjoyed for centuries. It has a unique texture that is fluffy, light, and moist, making it a favorite treat for many. The origins of the castella cake can be traced back to Portuguese merchants who introduced it to Japan during the 16th century. Since then, it has been modified to suit the tastes of the Japanese people and has become a beloved dessert in the country.

The key ingredients in a castella cake are eggs, sugar, flour, and sometimes honey for added sweetness. The batter is whipped to incorporate plenty of air, which results in the cake having a delicate and airy crumb. Traditionally, castella cakes are baked in wooden molds lined with parchment paper, giving them a unique shape and appearance. The cake is then sliced into thick slices and enjoyed with a cup of tea or coffee.

In recent years, castella cakes have gained popularity worldwide as more people discover and enjoy this delicious treat. You can find variations of the traditional recipe that incorporate different flavors such as matcha, chocolate, or even fruit such as lemon or orange. Whether you enjoy it plain or with a twist, castella cake is a delightful dessert that is sure to satisfy your sweet tooth.

Ingredients:

2 tablespoons of milk

2 tablespoons of honey

4 eggs

3/4 cup of sugar

3/4 cup self-rising flour

Preparation:

1. Preheat the oven to 160º. Put baking paper in the mold and spread with a little butter.

2. Mix the honey with the hot milk and set it aside.

3. Beat the egg whites to the point of nine, gradually adding the sugar.

4. Add the beaten egg yolks little by little to the whites until stiff.

5. Add the sifted flour little by little and mix everything well.

6. Add the honey mixture with milk and stir well.

7. Pour the mixture into the mold, tap it a little to make sure there are no air bubbles.

8. Bake it in the oven until the cake detaches itself from the walls and when it touches the surface it goes down and up again (approximately 40-50 minutes).

9. Once cooked, unmold the cake upside down, keeping it like this for several hours so that it cools down, covering it with transparent film so that it does not sink or lose moisture.

10. After a few hours you can cut the cake into thick slices (about 2cm).

EASIEST HOMEMADE MARINARA

Making your own marinara sauce at home is easier than you think. With just a few simple ingredients, you can have a delicious and fresh sauce that is perfect for pasta, pizza, or as a dipping sauce for breadsticks. All you need is a can of crushed tomatoes, some garlic, olive oil, and a few dried herbs such as basil and oregano.

Start by sautéing the minced garlic in olive oil until fragrant. Then add the crushed tomatoes and herbs, simmering the sauce for about 20-30 minutes to let the flavors meld together. You can also season with salt and pepper to taste. If you prefer a smoother sauce, you can blend it with an immersion blender or in a traditional blender.

Once the marinara sauce is ready, you can use it immediately or store it in the refrigerator for later use. It’s a great way to elevate your dishes with a homemade touch and you can customize the flavors to suit your taste preferences. Homemade marinara sauce is a versatile and delicious addition to any recipe.

Ingredients 

  • 2 Tablespoons Olive Oil
  • 1 small Yellow Onion finely diced
  • 2 15-ounce cans of Stewed Tomatoes
  • 1 6-ounce can of Tomato Paste
  • 1 Tablespoon Italian Seasoning
  • 3 Garlic Cloves minced
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Tablespoon Sugar
  • 1/2 cup Chicken Broth or Water

Instructions 

  • In a medium-sized saucepan over medium-high heat add the olive oil and onions. Sauté until tender.
  • In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar. Pulse until smooth.
  • Add onions to the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.

Nutrition

Serves: 16

Calories 22k cal (1%) Carbohydrates 2g (1%) Protein1 g (2%) Fat2g (3%) Saturated Fat1 g (5%) Sodium 147mg (6%) Potassium 13mg Fiber 1g (4%) Sugar1g (1%) Vitamin A5IU Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 1mg (6%)

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Cool Whip No Bake Cheesecake

The Cool Whip No Bake Cheesecake is a delicious and convenient dessert option for those who love the creamy and rich flavor of cheesecake. This no-bake version eliminates the need for a traditional oven-baked crust, making it a quick and easy dessert to whip up for any occasion. With the addition of Cool Whip, the cheesecake has a light and fluffy texture that is sure to please even the pickiest of eaters.

One of the best things about the Cool Whip No Bake Cheesecake is its versatility. You can easily customize the flavor by adding different mix-ins or toppings, such as fresh fruit, chocolate ganache, or caramel sauce. This allows you to create a dessert that suits your personal taste preferences or to match the theme of a specific event. Whether you prefer a classic New York-style cheesecake or want to experiment with unique flavor combinations, this recipe is a great starting point.

Overall, the Cool Whip No Bake Cheesecake is a fantastic option for anyone looking for a delicious and stress-free dessert option. With its light and airy texture, customizable flavor profile, and simplicity of preparation, this cheesecake is a crowd-pleaser that is sure to impress your family and friends. Give it a try for your next gathering or special occasion and enjoy the delectable taste of this no-bake treat.

What You Need
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup granulated sugar
1 tub (1 L) thawed Cool Whip, Whipped Topping
1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust
fresh fruit or canned pie filling

Make It
BEAT cream cheese and sugar until smooth and creamy.
STIR in whipped topping and spoon into crumb crust.
Chill for 3 hours.
Top with fruit or pie filling.

DIY Rice water for your hair!

Make your own rice water. Great for hair or even fertilizer for your plants.

Ingredients:

  • 1/2 cup of rice
  • 2 cups of water
  • Stainer
  • 2 bowls
  • 1 container with a lid
  • A spray bottle

Directions for Soaking:

  • Pour ½ cup of uncooked rice in a strainer
  • Rinse well
  • Place rice in a bowl with 2 cups of water
  • Soak for up to 24 hours at room temperature
  • Strain the rice water into a clean bowl
  • Funnel rice into a spray bottle and refrigerate until you’re ready to use

Directions for Boiling:

  • Pour ½ cup of uncooked rice in a strainer
  • Rinse well
  • Boil 2 cups of water
  • Pour rice into boiling water and boil into the water is cloudy
  • Let the water cool
  • Strain
  • Funnel into a spray bottle
  • Refrigerate until use (up to a week, max)

Instructions:

  • Wash hair with shampoo and rinse
  • Towel dry hair
  • Pour the rice water onto the hair
  • Massage into hair and scalp
  • Cover with a plastic cap or bag (a shower cap works, too)
  • Leave on for up to 20 minutes
  • Rinse thoroughly with warm water and style as desired

Pepper Steak

This pepper steak recipe is loaded with tender beef, onions, and green peppers in a delicious tomato gravy that is best served over rice or egg noodles.

Ingredients 

  • 1.5 pounds beef sirloin tips or round steak cut into strips across the grain
  • salt and pepper
  • 2 tablespoons butter
  • 1 cup onion thinly sliced
  • 1 tablespoon paprika
  • 2 large garlic cloves minced
  • 1 1/2 cups beef broth
  • 1 medium green bell pepper cut into strips
  • 1 medium yellow or red bell pepper cut into strips ( optional )
  • one 14.5 ounces can of diced tomatoes

Cornstarch Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/3 cup cold water
  • Cooked rice to serve it on

Instructions 

  • Season your beef tips with salt and pepper.
  • In a large, lidded skillet heat the butter until melted. Add in the beef and onions and sauté until browned. Add in the paprika and garlic and sauté until browned and fragrant.
  • Add a small amount of the broth into the pan, and using a wooden spoon scrape the browned bits off the bottom and into the broth. Add all the broth and stir.
  • Cover and simmer on low heat until the meat is almost fully tender, around 25 minutes. If needed add beef broth to continue cooking the beef until tender.
  • Add the tomatoes, and green pepper and cook for another 10-15 minutes until the peppers are tender-crisp.
  • Whisk together the ingredients for the cornstarch slurry. Whisk into the meat mixture and bring to a low boil Simmer for another 5 minutes until thickened. Season to your liking with salt and pepper.
  • Serve over rice or egg noodles.

Recipe Notes

  • Make your own beef broth with a bouillon cube or concentrated beef bullion added to water

Pork Chops – Air Fryer

Delicious pork dish that cooks up quick !

Ingredients 

  • 2 Bone-in pork chops (1½ – 2 inches thick)
  • 2 Tablespoons olive oil
  • 2 Tablespoons Pork chop seasoning
  • 1½ Tablespoons brown sugar

Instructions 

  • Preheat the air fryer to 400°.
  • Pat dry the pork chops completely with a paper towel.
  • mix together, in a small bowl, the pork chop seasoning and the brown sugar.
  • Coat the pork chops with olive oil on all sides, rubbing it all over.
  • Sprinkle the pork chops with the seasoning blend and rub the mix well into the pork chops using all of the seasoning mixes.
  • Cook the pork chops in your air fryer at 400° for 6 minutes, then flip the pork chops over and continue to cook for another 6-7 minutes. The pork chops are cooked when a minimum internal temperature of 145° is reached.
  • Remove from the air fryer and let them rest for 5 minutes covered, then serve.
  • Garnish with sprigs of parsley on the plates.

Always put any leftovers immediately into your fridge or cooler in a sealed container. Should stay good (cooked) for 3 days.

Italian Seasoning

Ingredients 

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried sage
  • 2 tablespoons dried thyme
  • 2 tablespoons dried savory

Instructions 

  • Combine all of the seasonings together and store them in a closed container for up to a year. Storing them longer however does affect the potency of the seasoning.

Recipe Notes

You have two choices when making this, you can put it all in a food processor and grind it up until it’s more powdery, or you can use it as-is. I don’t mind rosemary being larger in my seasonings, but you can grind it all up if you prefer! 

Nutrition Information

Calories: 8kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 2mg

All calories and info are based on a third-party calculator and are only an estimate. Actual nutritional info will vary with the brands used, your measuring methods, portion sizes, and more.

Shrimp Seasoning

Ingredients 

  • 2 tablespoons garlic powder
  • 2 tablespoons Italian seasoning
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper

Instructions 

  • Whisk together all ingredients.
  • Store in a closed container in a dark place.
  • Use to season shrimp in your favorite recipes.

Nutrition Information

Calories: 110kcal, Carbohydrates: 25g, Protein: 5g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 05mg, Potassium: 0mg, Fiber: 9g, Sugar: 2g, Vitamin A: 4614IU, Vitamin C: 1mg, Calcium: 206mg, Iron: 7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.