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Basil Cheese Bread
The perfect summer breakfast.
Looking for a delicious homemade bread recipe? Check out my Basil Cheese Bread, made effortlessly in my Cuisinart bread machine! This flavorful bread pairs perfectly with my homemade Fruit of the Forest jam and scrambled eggs for a delightful meal. Here’s the recipe:
**Ingredients:**
– 2 cups rolled oats
– 2 cups water
– 2 eggs
– 2 tbsp dried basil
– 2 tbsp Himalayan salt
– 2 tbsp baking powder
– Queso Blanco (as desired)
**Instructions:**
1. Add the rolled oats, water, and eggs into the bread machine.
2. Sprinkle in the dried basil, Himalayan salt, and baking powder.
3. Cut the Queso Blanco into small cubes and add to the mixture.
4. Set your Cuisinart bread machine to the desired bread setting and start the machine.
5. Once the bread is done, let it cool slightly before slicing.
**Serving Suggestion:**
Top each slice with a generous spread of my homemade Fruit of the Forest jam and serve with a side of scrambled eggs. Enjoy!
Privacy Policy
**Last updated June 9th 2024**
This Privacy Policy describes how Sunny Carrandi (“we,” “us,” or “our”) collects, uses, discloses, and protects the personal information of visitors and users (“you” or “your”) on our website, www.sunnycarrandi.com). We are committed to safeguarding your privacy and ensuring the security of any information you provide to us. By accessing and using our website, you consent to the terms and practices described in this Privacy Policy.
## Information We Collect
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Welcome to Our Gluten-Free Haven
Welcome to our cozy corner of gluten-free delights, where we celebrate the simple joys of homemade crepes and breads! This recipe book is a labor of love, created to share delicious alternatives for those who adore these comforting treats but need to avoid gluten or simply want to explore new ingredients.
As a fellow enthusiast of vegetarian and gluten-free cooking, I’ve discovered delightful ingredients like oats, millet flour, lentils, and chickpeas. Now, I’m thrilled to invite you on this culinary adventure!
Inside, you’ll find a collection of carefully crafted recipes designed to tantalize your taste buds and warm your heart. From fluffy pancakes and savory crepes filled with veggies to crusty breads and indulgent sweet treats, there’s something for every occasion and craving.
Whether you’re a seasoned chef or a kitchen novice, join me in exploring the wonderful world of gluten-free crepes and breads. Let’s create meals that nourish both body and soul, filling your home with the irresistible aromas of homemade goodness.
The Importance of Breakfast: My Favorite Meal of the Day
Breakfast has always been my favorite meal of the day. It sets the tone for everything that follows, providing me with the energy and positivity I need to have a wonderful day. As a seasoned Software Engineer with over 20 years of experience, I’ve learned that starting my day with a nutritious breakfast is crucial for maintaining my focus and productivity.
For me, breakfast isn’t just a meal—it’s a ritual that prepares me both mentally and physically for the challenges ahead. From vibrant fruit salads and hearty oatmeal to protein-packed eggs and smoothies, my breakfast choices are varied and thoughtfully selected to fuel my body and mind.
Embracing this routine has transformed my mornings. It’s not just about eating but about nourishing my body with the right nutrients. The energy I gain from a well-balanced breakfast helps me tackle my tasks with enthusiasm and clarity, making every day more productive and enjoyable.
Through my breakfast book, I aim to share the importance of this vital meal and inspire others to start their day with the same vigor and joy that I experience. Here’s to making breakfast the best part of your day, just as it is for me!
My Salads
My Journey to Health Through Salads.
As a seasoned Software Engineer with over 20 years of experience, I decided to make a significant change in my life in 2012. Struggling with health issues and weight gain, I took a personal, doctor-free initiative to transform my eating habits.
I transitioned from consuming red meat to incorporating fresh, vibrant salads into my daily diet. Initially, salads were a mere side dish, but over time, they evolved into the centerpiece of my lunch. Chicken and seafood became my primary sources of animal protein, but gradually, even chicken took a back seat.
Exploring plant-based options like tofu and jackfruit opened up new culinary horizons for me. These alternatives not only satisfied my palate but also proved to be gentle on my stomach. While I’ve embraced many plant-based foods, my love for seafood remains unwavering. Salmon, tuna, and shrimp are my culinary passions, providing both nourishment and joy.
This journey, driven by a desire for better health and personal well-being, has reshaped my relationship with food. Salads and seafood are now the stars of my plate, and I couldn’t be happier with the results.
How to Cook Instant Pot Black Beans
Among other benefits, black beans may help strengthen bones; they contain quercetin and saponins, which can protect the heart, and also have around 114 kilocalories per half-cup. The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several severe medical conditions and help your body process calories more effectively.
Source:
- Everything you need to know about black beans
- Black Beans: Health Benefits, Nutrition Facts, and How to Prepare Them
Ingredients:
- 1/2 butter lettuce
- 1 cup dry black beans, rinsed and sorted
- 1/4 medium white or yellow onion, skin on (NOT chopped — keep in a wedge // optional)
- 1 tbsp of paprika (optional)
- 1 tbsp of turmeric (optional)
- 1/2 tsp sea salt
- 1 cup vegetable broth (or sub water)
- 2 cups water
Preparation:
- Add beans, onion, paprika, turneric (optional), salt, vegetable broth, and water to the Instant Pot.
- Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don’t push any buttons — we recommend setting another time so you’ll remember to remove the lid after 20 minutes).
- Carefully remove the lid once the steam has fully escaped.
- The beans should be tender and perfectly cooked, but if they’re not that’s usually caused by having old beans or hard water – you can seal the lid again and pressure cook on high for an additional 10-20 minutes, or until they’re tender.
- Remove onion and strain off any excess cooking liquid (or sauté for 10 minutes with the lid off, stirring frequently, to evaporate excess liquid).
Let me know your comments after tasting them.
How to cook chickpeas on instant pot (SOAKING IS OPTIONAL!)
How to Cook Chickpeas in the Instant Pot
I will show you how to cook chickpeas in the Instant Pot using two different methods, with both soaked and un-soaked dry beans. Soaking the beans ahead of time means your cooking time will be much faster, but it also involves planning, so it is up to you what your preferred method is after reading these steps.
I remember my grandmother saying that I needed to soak my beans overnight before cooking them to remove some of the indigestible sugars that cause gas and bloating. I haven’t felt a difference either way when I eat them.
If you prefer to soak your beans but forgot to do it the night before, there’s another way– the quick-soak method. Cover 1 cup of dried beans with 3 cups of water and cook them in the Instant Pot for 2 minutes. Let the pressure release naturally for 10 minutes, then move the steam release valve to the vent to release any remaining pressure. Rinse and drain the beans, and now they’re ready to cook as if they’ve been soaked overnight. Use fresh cooking water and follow the directions below.
Do not add salt to your cooking water until AFTER the beans are tender, as salt can restrict the cooking process. If you’d like to make seasoned chickpeas, it is recommended to cook them until they are tender, then add any seasoning of your choice.
The pressure cooker makes the cooking process fast & easy!
PREP TIME: 10 minutes
COOK TIME: 50 minutes
PRESSURE RELEASE: 10 minutes
TOTAL COOKING TIME: 1 hour 10 minutes
SERVINGS 6 cups
Ingredients
1 pound dried chickpeas (about 2 1/4 cups)
6 cups water
Instructions
SOAKED METHOD
Cover the chickpeas with 3 inches of water in a large bowl and let them soak for 8 hours overnight; I often leave my beans covered with water inside the pot instead of in a large bowl. On the next day, drain the chickpeas and add them to your Instant Pot bowl.
Cover the soaked chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the “Manual” or “Pressure Cook” button and cook at high pressure for 12 minutes, then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
When the floating valve in the lid drops, it’s safe to remove the lid. Test the chickpeas for tenderness by mashing one against the pot’s side with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.
NO-SOAK METHOD:
Cover the dry chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the “Manual” or “Pressure Cook” button, cook at high pressure for 60 minutes, and then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
When the floating valve in the lid drops, it’s safe to remove the lid. Test the chickpeas for tenderness by mashing one against the pot’s side with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.
NUTRITION
Calories: 275kcal | Carbohydrates: 45g | Protein: 14g | Fat: 4g | Sodium: 30mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 87mg | Iron: 4.7mg
How to cook roasted eggplant
How to Cook Chickpeas in the Instant Pot
Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
To know about more health benefits of eggplant click here.
PREP TIME: 5 minutes
COOK TIME: 50 minutes
PRESSURE RELEASE: 10 minutes
TOTAL COOKING TIME: 55 minutes
Ingredients
- one1-2 poundsglobe eggplant
- 1 tablespoonsea salt
- 4-6tablespoons olive oil
Instructions
- Set your oven to Pre-heat to 400 °F. Wash the eggplant on the outside.
- Cut the eggplant into slices.
- Put 2-3 tbsp of olive oil over each slice.
- Sprinkle with the flaked sea salt.
- Roast in the oven for 40-45 minutes, until the eggplant starts to brown and soften.
- Once the eggplant is soft, turn on your broil oven option. You can flip the eggplant and broil the eggplant on the other side.
- Remove and cool so that it’s just warm to the touch. Scoop out the interior of the eggplant and use as desired.
NUTRITION
Calories: 275kcal | Carbohydrates: 49g | Protein: 14g | Fat: 82g | Sodium: 581mg
How to boil shrimps
Boiling shrimp is one of the speediest and easiest methods of cooking shrimp. They’re perfect for classic salads, shrimp cocktails, salsa, pasta, sushi, and more! Shrimp cooks quickly; the secret is to take them out before they turn elastic and then cool them down to stop the cooking process.
Why boil them instead of cooking them on a stove? It keeps well at room temperature, making it perfect for sitting out on a platter of shrimp cocktails while entertaining. Here’s our simple method.
You ask yourself how to boil shrimp. The cook time is just 2 minutes until they are pink and cooked through! You’ll have to factor in the time to boil a large pot of water. And if you’re using shrimp with the shell on (which we recommend), you’ll need to remove the shells after cooking them. The overall time it takes for the entire process is about 15 to 20 minutes.
Ingredients:
1 pound of large shrimp, I buy the wild-caught sold in my closest farmers market
Kosher salt
Lemon
Preparation:
You’ll bring a large pot of salted water to a boil with some fresh lemon juice. Once boiling, add the shrimp until pink and cooked; remember about 2 minutes. Remove the shrimp to an ice bath, water bowl, and ice. This process will stop the cooking immediately, leaving the shrimp perfectly tender. If you cooked the shrimp with the shell on, remove it — but if you’re serving for a shrimp cocktail, leave the tails on.
