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Showing posts from May, 2017

The best open face veggie burger

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The taste of a good home made veggie burger is unbelievable. All it takes is good ingredients and a bit of love to create a master piece. it is undeniable a healthier way to go for a beloved treat that can run up in the hndreds when it comes to calories.Making this incredible burger calls for:

Veggie Burger

1 cup mushroom; chopped in small pieces
1/2 cup shredded carrot s
1/2 cup shredded zucchini; excess water remove
1/2 cup finely chopped onions
1 tbsp coconut oil
1cup oatmeal; soakedd in 1/2  cup water for 5 mins

1//4 tsp each of dried oregano, basil and thyme.
i tbsp each of barbeque sauce and soya sauce
Salt and pepper to taste

In a sautee pan add the first four ingredients and sautee for five minutes with  coconut oil. Add all other ingredients and combine well. Remove from heat and set aside to cool for 10 mins or cool enough to handle by hand.
Shape into serving size patties. Pplace patties on a line baking tray and bake for 20 minuts at 350 degrees.
Serving options; on a bun …

What's cooking in Reesa's kitchen

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It's been on of those days where you wonder what will be cooking in Reesa'a kitchen. Well, I decided that it was a good day to sautee some chicken and get out the pasta. I have be trying to hold off on pasta for a while, but being a carb-olic makes it darn impossible. So, I have decided to reduce my portions, which has been very hard. Because I love my cooking, it's tasty, very flavorful, where the flavors marry and produce a tantalizing taste to the tongue makes me more than i should. Or, that's what I tell myself.
Well, today I got out a lovely organic chicken breast and seasoned it with my favorite blend of seasons. I t hen, placed the chicken covered, into the refrigerator for two hours. later when I was ready to cook I removed it from the fridge and began sauteing in coconut oil. This
 oil is my choikce of oil since it is a medium fatty chain oil, much healthier. I then sauteed vegetables and seve the chicken with pasta and parmesan cheese.
Dispite my burnt fry p…