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1. Recipes You’d Be Proud To Photograph For Instagram
The “Cooking For Bae” Instagram account has become an infamous display of disgusting imagery called #struggleplates.
From women’s first attempts at cooking to men bragging about their culinary skills, this site is purely gross entertainment.
We want to help all the non-cooks of Instagram out with some delicious recipes to recreate.
Check out some easy recipes you could cook for you “bae” without making them gag.
2. Kielbasa with Peppers and Potatoes
1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Heat the oil in a saucepan over medium heat. Place kielbasa & potatoes in the saucepan. Cover & cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix red bell pepper & yellow bell pepper into the pan & cook 5 min.
3. Soy Garlic Salmon With Coconut Cilantro Jasmine Rice & Broccoli
2 6oz pieces of salmon
3 tablespoons soy sauce
4 cloves garlic, finely chopped
1/2 tablespoon lemon juice
1 stalk of broccoli
2 bags of boil-in-bag Jasmine rice
1 can of coconut milk
1 bunch of cilantro
Mix soy sauce, garlic, & lemon juice. Spread the above mixture evenly over salmon. Let salmon marinate in fridge for 15 minutes, then bake at 350 for 25 minutes.
4. Soy Garlic Salmon With Coconut Cilantro Jasmine Rice & Broccoli (continued)
Bring an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put trimmed and cleaned broccoli florets in the steamer basket, set over the boiling water, cover and steam until tender.
Pour about one and a half quart of water into a medium saucepan and submerge bags or rice. Bring water to a boil and boil uncovered 8-10 minutes. Remove bags with a fork or tongs and drain.
5. Soy Garlic Salmon With Coconut Cilantro Jasmine Rice & Broccoli (continued)
Cut bag open and empty cooked rice into bowl and stir with coconut milk. Add in cilantro and fluff.
Spoon rice in bowl, top with broccoli and carefully place salmon on top. Spoon your salmon’s juice over top of the salmon and sprinkle with sesame seeds. Enjoy!
6. Cranberry Orange Relish
2 cups frozen cranberries (defrosted and allowed to drain)
1 cup diced celery
¼ cup chopped sweet onions
2 tbsp grated ginger root
¾ cup coconut palm sugar
1 tbsp Psyllium powder
2 cups Orange segments, chopped
1 cup chopped sweet and salty walnuts (optional)
To quickly defrost cranberries, place them in a 125°F Excalibur dehydrator for 30-40 minutes. To make orange segments… (continued)
7. Cranberry Orange Relish Directions (continued)
Peel & section oranges, removing the seeds. Chop each segment into about 4 pieces. Put the defrosted, drained cranberries, celery, onions, ginger root, coconut, sugar & Psyllium powder in a food processor outfitted with “S” blade and pulse until coarsely chopped. Transfer the mixture in a shallow glass dish and place it in an Excalibur dehydrator for 2-3 hours at 115°F. Transfer to a glass quart jar and refrigerate
8. Holiday Nut Nog
1 Quart Almond Milk, Strained
2/3 Cups of Macadamia Nuts
8 Soft Pitted Dates
2 tsp vanilla extract or ½ vanilla bean
2 tsp maple syrup
2 tsp flax oil
2 frozen peeled bananas
½ tsp nutmeg
Dehydrate macadamia nuts in 105°F in an Excalibur dehydrator for 12 hours. If using vanilla bean, sit the bean lengthwise, scrape out the soft center (seeds) and discard the outer shell. (continued)
9. Holiday Nut Nog
10. Chipotle-Cheddar Corn Casserole
5 cups frozen corn
1 cup heavy cream
1/2 cup shredded cheddar
1 tbsp minced chipotle in adobo
Whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375 degrees F, 30 minutes.
11. Kale Casserole
3 bunches of kale
1 lb mushroom
2 tbsp butter
1 cup Chicken Broth & half-and-half
1 tsp garlic, kosher salt
1 cup shredded gruyere
2 tbsp parmesan
Can of fried onions
1/4 tsp allspice
Cook 3 bunches kale in boiling salted water until crisp-tender, 5 minutes; drain. Saute the kale with 1 lb sliced button mushrooms in 2 tbsp butter in a large ovenproof skillet over medium heat, 5 min.
12. Kale Casserole (continued)
Add 1 teaspoon each minced garlic and kosher salt, and 1/4 teaspoon allspice; cook 2 minutes. Add 1/4 cup instant flour. Whisk in 1 cup each chicken broth and half-and-half; bring to a boil. Top with canned fried onions, 1 cup shredded gruyere and 2 tablespoons parmesan. Bake at 400 degrees F until bubbly, 15 to 20 minutes.
13. Mashed Carrots
2 lbs carrots
3 tbs olive oil
1 tsp ginger/orange zest
Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
14. Mashed Beets
2 1/2 lbs beets
1 Russet potato
3 tbsp butter
Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water.
Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
15. Tofu Stuffed Bell Pepper
1 package (14 oz) Tofu Extra Firm, drained and pressed
1 cup brown rice, cooked
1 (15 oz) can tomato sauce
4 bell peppers, seeded
1/3 cups onions
Cheese for sprinkling
Salt and pepper to taste
Heat vegetable oil on stove and sauté onions until lightly browned.
Cut tofu into ½” cubes and add to pan. Heat tofu until browned and add salt and pepp
16. Garlic-Parmesan Green Beans
1 1/2 lbs green beans
4 garlic cloves
red pepper flakes
Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute 4 sliced garlic cloves and 1/2 teaspoon red pepper flakes in 3 tablespoons olive oil over medium heat until golden, 1 minute. Stir in the green beans; cook 5 more minutes. Season with salt. Top with shaved parmesan.
17. Mashed Celery Root
3 lbs celery roots
2 1/2 cups water & milk
1/3 cup heavy cream
2 tbsp mustard
2 tbsp butter
Peel and roughly chop 3 lbs celery root. Place in a pot & cover with bout 2 1/2 cups milk & water; add a pinch of salt.
Bring to a simmer and cook until soft, 20 to 25 minutes; drain.
Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and mix.