My dad has a way of cooking that delights the palate as well as the eye, especially when he uses fire as the highlight.  When I asked for his “recipe”, he came up with this since he doesn’t use recipes, he creates as he goes.  This flambe spinach salad is one of our favorites that really shows off your skills in the kitchen!  Get ready for a show and then enjoy the fruits of your labor.  

Video Overview

Ingredients and Preparation Instructions

One head of spinach per 1-2 people depending on if it is an entrée or side dish
Wash spinach thoroughly at least three times as it can be gritty and sandy
Use just the leaves and not the stems
Dry thoroughly before dressing, cut or tear into bite-size chunks
Keep cold in the refrigerator with a paper towel over it until ready to serve 

Fry one pound/package of bacon until it is crispy
Drain and wrap cooked bacon in paper towels to absorb the grease
Save at least one to two TEAspoons of the bacon grease
When bacon is cooled down, crumble into small bits 

5 hard-boiled eggs chopped
Separate shot or two of cognac or brandy for flambe’
One or two shots of cognac for cook along the way 

Dressing: 

• 4 tablespoons Olive Oil
• Juice of one lemon
• 2 tablespoons Dijon Mustard
• Three to four cloves pressed garlic
• 2 teaspoons of honey
• 2 tablespoons soy sauce
• 1 shot of brandy or cognac
• 2 teaspoon of the bacon grease

Whisk all together and really press the garlic with a fork into the dressing so it becomes a part of the liquid

Add salt and pepper to mix after whisked

Sequence: 

• Clean the frying pan you used for the bacon of excess fat
• Put all the bacon in a bunch in the middle of the pan and add more olive oil and high heat until the bacon is hot
• Pour cognac into the opposite end of fry pan holding away from you so you don’t burn your eyebrows off
• Light the cognac as soon as you hear the frizzle
• Stir the bacon around and let the flame die down
• As it does, pour the dressing into the pan and continue to stir until it starts to thicken and bubble
• Pour the dressing on the dry spinach in a big bowl, add the eggs and thoroughly coat all the spinach
• Salt and pepper to taste

Eat right away so you have the hot dressing and cold spinach experience

Drink the rest of the cognac  

For more recipes, click here. 

The post Flambe Spinach Salad appeared first on Always Eat Good.

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Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

Course Dinner, Lunch, Vegan

Cuisine Italian

Keyword italian food, mac and cheese, mac n cheese, sweet porato, sweet potato mac and cheese, vegan, vegan food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 people

Calories 2699kcal

Author Angela H.

Cost 20

Equipment

• Oven
• Spatula

Ingredients

• 2 tbsp olive oil
• 1 tsp garlic
• 1/4 tsp tumeric
• 1/4 tsp paprika
• 2 sweet potatoes
• 2 cups almond milk
• 1/3 cup nutritional yeast
• 3/4 tsp lemon juice
• 1 lb gluten free pasta
• 1 cup vegan cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Instructions

• Instruction #1
• Instruction #2
• Instruction #3

Video

Notes

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

Video Overview

Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

You will need a potato peeler, cutting board, sharp knife, grater, large skillet, measuring spoon, blender, pot to boil water for pasta, water, strainer, serving spoon and large bowl to mix pasta and sauce.

Easy Vegan Sweet Potato Mac and Cheese

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 teaspoon minced garlic
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 2 large sweet potatoes peeled and cubed
• 2 cups of cashew milk or almond milk
• 1/3 cup nutritional yeast
• 3/4 teaspoon lemon juice
• 1 pound whole wheat or gluten free elbow pasta (or any shape of pasta)
• grated vegan cheddar cheese Violife or Bute Island
• salt and pepper to taste

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

For more recipes, click here.

The post Vegan Sweet Potato Mac and Cheese appeared first on Always Eat Good.

This is a yummy recipe for quinoa stuffed avocados. There are many health benefits to avocados. They are very nutritious and have Vitamin K, folate, Vitamin C, potassium, Vitamin B5, B6 and E. An avocado has protein and healthy fats. They have more potassium than eating a banana. It has no bad fats and contains oleic acid known to reduce inflammation in the body.

Video Overview

Avocados are high in fiber and aids in digestion and have antioxidants. Finding tasty recipes to make using this vegetable is good for your health. Quinoa is a gluten-free grain that contains protein, fiber, vitamins, and minerals. It is a seed that is cooked as a grain. This gluten-free grain is high in antioxidants that prevent illness. They are quercetin and kaempferol. It helps control blood sugar and aids in losing weight when dieting.

You will want to try this healthy version of quinoa stuffed avocados in your diet. It is very nutritious for children and adults. It can be served as an appetizer, or snack after school or when you entertain friends and family.

Ingredients needed for the Quinoa Stuffed Avocados

4 avocados

1 cup of quinoa

2 cups of water

1 red, yellow, or green bell pepper chopped

1 small white or red onion peeled and chopped

1/2 cup fresh spinach chopped

1 tablespoon coconut oil

1 tablespoon olive oil

1/4 cup diced black olives pits removed

1 cup sour cream or Greek yogurt

1 teaspoon lime juice

1 teaspoon hot sauce

How to Prepare The Quinoa stuffed Avocado

Place the avocado on a flat cutting board and with a sharp knife cut them lengthwise. When you cut them twist them apart in opposite directions. Cut around the pit and remove with a spoon. Use the spoon to dig under the skin to carefully remove the pit. Try to remove the skin without breaking the fruit. Place them on a flat plate.

Pour the grain into a strainer and rinse under warm water before cooking. On top of the stove in a pan pour two cups of water and the quinoa into a pan. Bring to a boil then cook over medium heat about 15 minutes until all water has evaporated. Take off the burner and put it in a small bowl.

Wash the pepper and dice into small pieces remove seeds and core. Put aside and remove peel from onion and dice. Wash and strain spinach and dice into bite-size pieces. In a skillet add the coconut oil and let it melt. Over medium heat cook the peppers, onions, and spinach until soft. Add chopped olives to mix.

Mix one cup of sour cream or Greek yogurt with cooked vegetables, 2/3 cup of cooked quinoa, 1 teaspoon of lime juice, and one teaspoon of hot sauce. Mix well and spoon into each avocado half and serve. This version of quinoa stuffed avocados will be a big hit.

Check out more healthy lifestyle choices here.

The post Quinoa Stuffed Avocado Recipe appeared first on Always Eat Good.