Wheelchair Chef's Ratatouille: A Delicious Twist on a Classic Dish

Ratatouille is a traditional Provencal stewed vegetable dish that originated in Nice, France. It's typically made with eggplant, zucchini, bell peppers, onions, and tomatoes, all cooked in olive oil and seasoned with herbs like thyme, basil, and oregano. The dish is known for its vibrant colors, rich flavors, and comforting aroma.

Ingredients for Ratatouille

2 bell peppers

Two eggplants

1/2 package of zucchini spirals

2 tablespoons canola oil

1 medium onion

1 can tomato juice

2 tablespoons olive oil

1 can diced tomatoes

2 tablespoons lemon

1/2 can of tomato juice

Instructions

Ratatouille with a Twist
My version of Ratatouille offers a unique twist on the classic dish, showcasing a delightful medley of seasonal vegetables infused with a secret ingredient for an extra burst of flavor.
To begin, thinly slice eggplant and bell peppers. To simplify the process, opt for zucchini spirals for added convenience.
In a large pot, heat two tablespoons of canola oil over high heat. This usually takes about 5 minutes. Once the oil is hot, add minced garlic and chopped onions. Sauté until the onions are nearly translucent before incorporating the zucchini, eggplant, and bell peppers. Cook until the vegetables have softened.
Next, introduce 2 tablespoons of lemon juice, 3 tablespoons of sugar, a can of diced tomatoes, half a can of tomato paste, and a can of tomato juice into the pot. Stir well to combine all the ingredients thoroughly.
Enjoy this flavorful and unique take on Ratatouille that elevates the traditional recipe with a special touch.

Straw Saviors: How Smoothies Became My Lifeline

Smoothies quickly became a lifeline during a challenging time when I could only consume liquids through a straw. Their versatility allowed me to get creative with ingredients, ensuring I received the nutrients I needed. Even now, long after being able to eat normally again, I find myself turning to smoothies several days a week. The refreshing and easily customized nature of smoothies has not only helped in my recovery but has become a beloved staple in my diet. Creativity with Smoothies

When it comes to smoothies, the possibilities are truly endless. Mixing and matching various ingredients to create a delicious and nutritious concoction can be a fun and creative experience.

One way to jazz up your smoothie game is by experimenting with different flavour combinations. Think beyond the typical banana and berry blends and consider adding unexpected ingredients such as herbs like basil or mint, spices like cinnamon or turmeric, or even vegetables like spinach or avocado. These additions can add unique nuances to your smoothie and take your taste buds on a flavorful journey.

Texture is another element where creativity can shine. Add-ins like flax seeds, or nuts can provide a satisfying crunch, while ingredients like yogurt, or nut butter can enhance creaminess. Playing around with the balance of liquid and solid ingredients can help you achieve the perfect consistency for your smoothie.

Don't be afraid to mix things up and try new combinations. Have fun experimenting with different fruits, vegetables, proteins, and liquids to see what exciting flavours you can create. And remember, the beauty of smoothies lies in their versatility, so feel free to get creative and make a blend that's uniquely yours.

My very first smoothie recipe

Prep time 5 minutes

Blend time 5 minutes

1 banana

2 cups oat milk (cashew, almond etc.)

1 handful of frozen strawberries

1 scoop of whey protein powder

1 tablespoon Yogurt

1 tablespoon flax seeds

1 handful of frozen avocado

1 handful of spinach

2 cups of ice

1 tablespoon honey

To create a perfectly smooth and creamy texture for your recipe, start by placing a generous amount of ice into the blender first. Then, carefully add all the remaining ingredients into the blender. Turn the blender on high speed to ensure everything is well combined. Remember to pause and scrape down the sides when the mixture is almost blended. Resume blending on high until your mixture transforms into a delightfully smooth and creamy consistency.

Lighter Chicken Cordon Bleu: Breadcrumb-Free Delight with a mustard cream dipping sauce

Prep time 15 minutes

Cook time 12 minutes

Serves 6-8 people

Ingridients

4 chicken breasts

8 teaspoons dijon mustard

8 teaspoons garlic mayo

6 pieces of ham

6 pieces of swiss cheese

8 pinches of salt

parchment paper

Meat hammer or rolling pin

Optional cream sauce

2 tablespoons canola oil

3/4 cup of heavy cream

1/4 cup of plain yogurt or sour cream

1 handful of spinach

2 tablespoons of dijon mustard

Step 1:

Cut chicken breasts into half vertically (If needed which I did a PSW can help you cut the chicken), then proceed to put it on parchment paper. Once on parchment paper with a meat mallet or a rolling pin pound your chicken to about 1/4 inch thick .

Step 2: Add a pinch of salt to each of your chickens

Step 3: Add 1 teaspoon of dijon mustard and garlic mayo to each chicken breast

Step 4: First put one slice of ham onto the chicken and then put half a slice of swiss cheese

Step 5: Roll up chicken breasts tightly

Step 6: Spray air fryer with cooking spray and put chicken breasts in at 400c for 12 minutes

Step 7: Cook for 12 minutes and ready to serve

Optional Mustard cream sauce

Step 1: Heat oil in pan on high (should take 3-4 minutes

Step 2- Once heated pour 3/4 cup of heavy cream and 1/4 cup of yogurt stir with whisk once boiling add in one handful of spinach and 2 tablespoons dijon mustard.

Baked Brie Perfect for company:Impress Your Guests with Baked Brie

Elevate your hosting game with a delectable baked brie that is sure to wow your company. This elegant yet effortless appetizer features creamy brie cheese enveloped with mushroom, onions and apricot jam creating a mouthwatering combination of flavours and textures. Whether garnished with sweet honey and nuts or savoury herbs and spices, baked brie is a versatile dish that suits any occasion. Serve it warm and gooey from the oven, and watch it disappear within minutes as your guests savor every decadent bite. Add this simple but sophisticated recipe to your entertaining repertoire and make every gathering truly memorable.

Recipe for Baked Brie:

Ingridents

Brie

1/4mushrooms

1/2onions

Apricot Jam

2 tablespoons garlic

Step 1:Using your rocker knife finely chop up your mushrooms and tomatoes. Sautee your mushrooms and onions in a pan.

Step 2: Score your Brie about 8 times. Within the slits add in your mushroom, onions as well as apricot jam

Step 3: Bake for 12 minutes on 350f.

Serve warm with crackers

Panko-Crusted Turkey Scaloppini with Lemon Marinade

Elevate your weeknight dinner routine with this delightful Panko-Crusted Turkey Scaloppini with Lemon Marinade. Tender turkey cutlets are coated with crispy panko breadcrumbs, adding a satisfying crunch to every bite. The sweet lemon marinade enhances the flavours, bringing a burst of freshness to the dish. Serve these golden-brown cutlets with a side of roasted vegetables or a light salad for a well-rounded and flavorful meal. Experience a delicious twist on a classic recipe with this easy-to-follow dish.

Recipe Serves 6-8 people

Marinade recipe

1 tablespoon cornstarch

1/4 cup of sugar

2 tablespoons butter

1/4 cup fresh squeezed lemon juice

1/4 cup lemon juice

2/3 cup of chicken broth

1/8 teaspoon salt

Ingridents for Turkey Scaloppini

1 cup flour

2 eggs

2 cups of panko

Instructions

Lemon Turkey Scaloppini Recipe

To prepare a delightful Lemon Turkey Scaloppini, follow these simple steps:

Ingredients:

  • Turkey Scaloppini:

    • Use a better breader to marinate the turkey in the following mixture for 30 minutes:

      • 1 tablespoon cornstarch

      • 1/4 cup sugar

      • 2 tablespoons butter

      • 1/4 cup fresh squeezed lemon juice

      • 1/4 cup lemon juice

      • 2/3 cup chicken broth

      • 1/8 teaspoon salt

  • Coating Mixture:

    • 1 cup flour on one plate

    • 2 cups panko on another plate

    • 2 eggs beaten in a bowl

Instructions:

  1. Dip the marinated turkey in the flour, then egg, and finally the panko.

  2. Preheat the air fryer to 325°C and spray with cooking spray.

  3. Cook the turkey in the air fryer for 12-16 minutes depending on size.

  4. Pour any remaining sauce from the better breader over the turkey before serving.

Enjoy your flavorful Lemon Turkey Scaloppini created effortlessly in the air fryer!.

Simple Cherry Pie Recipe

A straightforward recipe for a delicious cherry pie that anyone can master.Cherry Cheesecake Puff Pastry Recipe

Filling Ingredients:

  • 3/4 cup cream cheese

  • 1 cup yogurt

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla

  • 1 can cherry pie filling

Instructions:

  1. Prepare the Filling:

    • In a medium mixing bowl, combine 3/4 cup of cream cheese, 1 cup of yogurt, 1/4 cup of sugar, 1/2 teaspoon of vanilla, and 1 can of cherry pie filling. Mix well until smooth and well combined.

  2. Assemble the Pastry:

    • Roll out your puff pastry dough.

    • Fit the puff pastry into a springform pan, making sure it covers the bottom and sides evenly.

  3. Building the Cheesecake:

    • Pour the prepared cherry cheesecake filling onto the puff pastry in the springform pan.

    • Spread the filling evenly to ensure a uniform layer.

  4. Baking:

    • Bake for 40 minutes at 350F

  5. Serve and Enjoy:

    • Once baked, allow the cherry cheesecake puff pastry to cool before slicing and serving. Enjoy the delightful combination of cherry pie filling and creamy cheesecake in a flaky puff pastry crust.

This Cherry Cheesecake Puff Pastry recipe is a delicious treat that merges the classic flavours of cherry cheesecake with the convenience of a puff pastry crust. Perfect for sharing with family and friends!

Spinach and Goat Cheese Bourekas

Spinach and goat cheese bourekas are a delightful combination of flaky pastry filled with a savory mixture of spinach and creamy goat cheese. These delectable pastries are perfect for a light lunch, a snack, or a party appetizer.

To make spinach and goat cheese burekas, start by preparing the filling. Sauté mushroom, onions and fresh spinach with garlic until wilted, then mix it with creamy goat cheese, a touch of salt, Next, roll out your puff pastry and in the centre of the puff pastry add in in your filling. Fold the puff pastry in half then cut puff pastry into squares or rectangles. Sprinkle on sesame seeds to add another level of flavour.

Bake the burekas in a preheated oven until golden brown and puffy. The aroma of buttery pastry and savory spinach and goat cheese will fill your kitchen, making it hard to resist indulging in these warm and flaky treats.

These burekas are sure to be a hit with family and friends, showcasing a flavorful combination that satisfies both vegetarians and cheese lovers alike.

Enjoy the delightful blend of earthy spinach and tangy goat cheese in every bite of these spinach and goat cheese burekas. Their irresistible combination of flavors and textures will make them a favorite for any occasion.

Stuffed Mushrooms

Stuffed Mushroom Recipe

Prep time 15 minutes

Cook time 20 minutes

Ingredients:

For the Filling:

  • 2/3 cup cottage cheese

  • 1/3 cup grated Parmesan cheese

  • 1 egg

  • 10 large mushrooms, stems removed and reserved

  • 1/4 onion, finely chopped

  • 2 tablespoons minced garlic

For Coating:

  • 1/4 cup cornstarch

  • 1 egg, beaten

  • 1/2 cup Italian seasoning breadcrumbs

Instructions:

  1. Prepare the Mushrooms:

    • Preheat your oven to 350°F (175°C).

    • Remove the stems from the mushrooms and finely chop them. Set aside.

    • Place the mushroom caps on a baking sheet lined with parchment paper or aluminum foil, cavity side up.

  2. Prepare the Filling:

    • In a skillet, heat a little oil over high  heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

    • Add the chopped mushroom stems to the skillet and continue cooking until they are darkened and tender. Remove from heat and transfer the mixture to a mixing bowl.

    • In a separate small mixing bowl, combine the cottage cheese, grated Parmesan cheese, and egg. Blend together using a hand blender until smooth.

    • Add the mushroom and onion mixture to the bowl with the cheese and egg mixture. Stir until well combined.

  3. Coat the Mushrooms:

    • In one shallow dish, place the cornstarch. In another shallow dish, place the beaten egg. In a third shallow dish, place the Italian seasoning breadcrumbs.

    • Dip each mushroom cap into the cornstarch, then the beaten egg, and finally the breadcrumbs, ensuring they are evenly coated.

  4. Stuff the Mushrooms:

    • Once coated, place the mushrooms back on the baking sheet.

    • Using a spoon, fill each mushroom cap with the prepared filling, distributing it evenly among the mushrooms.

  5. Bake the Stuffed Mushrooms:

    • Lightly spray the tops of the stuffed mushrooms with cooking spray to help them brown.

    • Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden on top.

  6. Serve and Enjoy:

    • Once cooked, remove the stuffed mushrooms from the oven and let them cool slightly before serving.

    • Serve these delicious stuffed mushrooms as a delightful appetizer or a flavorful side dish. Enjoy the creamy filling and crunchy breadcrumb coating with every bite!

 

Hoisin Chicken Lettuce Wraps

Chicken and Vegetable Lettuce Wraps Recipe

Chicken Marinade Ingredients:

  • 2 pounds chicken breast, cut into chunks (or ground chicken)

  • 1/4 cup hoisin sauce

  • 3 tablespoons soy sauce

  • 1 teaspoon crushed ginger

  • 1 tablespoon rice wine vinegar

Chicken Marinade Instructions:

  1. Combine all marinade ingredients in a bowl.

  2. Add chicken to the marinade and let it marinate for about half an hour.

Vegetable Ingredients:

  • 1 small onion

  • 2 tablespoons garlic

  • 2 Chinese eggplants

  • 1 can of water chestnuts

  • 1 package of bean sprouts

  • 2 tablespoons hoisin sauce

  • 2 tablespoons soy sauce

Vegetable Instructions:

  1. Chop up the onion, garlic, eggplants, and water chestnuts.

  2. Heat up a wok with canola oil.

  3. Sauté onion and garlic until almost translucent.

  4. Add the rest of the vegetables to the wok.

  5. Stir in hoisin sauce and soy sauce.

  6. Cook until vegetables are softened (about 6-8 minutes).

Cooking Chicken and Vegetables:

  1. Heat the wok on high with canola oil.

  2. Cook the marinated chicken for 4-6 minutes.

  3. Remove chicken from the wok once cooked.

  4. Add more oil to the wok and sauté onions and garlic.

  5. Add all vegetables and sauces to the wok.

  6. Stir in the cooked chicken.

  7. Mix everything together.

  8. Serve the chicken and vegetable mixture on romaine or Bibb lettuce for lettuce wraps.