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There is nothing better than a homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

Pizza is from Italy, but it has become famous and popular in many areas of the world. Besides being famous, this is a dish that almost everyone likes.

Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

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5 from 1 vote

100% Whole Wheat Pizza Crust Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Italian
Keyword: Appetizer, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Grain, Homemade bread, Nut-free, Oven-Baked, Party, Recipe, Snack, Whole Wheat
Servings: 8 slices

Ingredients

  • ¾ cup Water 40-45º C/104-113ºF
  • 2 tbsp Olive oil extra virgem
  • 2 cups Whole wheat flour
  • 1 tbsp Vital wheat gluten
  • ½ tsp Salt
  • 1 tsp Sugar
  • 2 tsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Dough” and Press the Start button.
  • Open the lid and firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
  • Transfer to a well-floured work surface. I use Parchment Paper .
  • At this point you may form the pizza, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out.
  • Grease the pizza pan with olive oil or cooking spray. If using a peel and stone, dust the peel with cornmeal to prevent the pizza from sticking.
  • Roll it out on a lightly floured or cornmealed surface or hand stretch until a nice circle is formed. It may never be a perfect circle but that is just part of homemade pizza. Dust the dough with flour or cornmeal only as needed to prevent sticking. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so that a slight lip is formed, and crimp the edges.
  • Makes enough dough for a 14-inch pizzas, or a 12-inch thick-crust pizza.
  • For a thin crispy crust, place your toppings on the pizza and bake iimmediately. For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes. The longer the rise, the thicker the dough.
  • Place your toppings on. You should place sauce first, followed by cheese, meat, vegetables and seasonings.
  • Spread pizza sauce (Tomato or Basil Pesto) over dough.
  • Sprinkle toppings over sauce. At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
  • Place the pizza on the bottom rack of the oven or directly on the pizza stone and bake at 200ºC (400ºF) until cheese is melted and crust is golden brown, about 20 minutes.

Notes

For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
 

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.

Will certainly use this recipe for all my last minute bread needs.

I have tried lots of bread machine recipes and this is my new favourite white bread. Excellent white bread and soft for making sandwiches or whatever!

This recipe is to be used only with Express (58 min) or Rapid/Quick (80 min) bake cycles (NOT to be confused with 90 min Cake cycle) that take less than 2 hours to process the bread. My machine has both 60 (ExpressBake) and 80 minutes (Rapid/Quick) cycles and it comes out great from either one.

Read more about ExpressBake at Bread Maker Cycles Settings.

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5 from 1 vote

Express (58-minute) White Bread Fast2eat

A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Prep Time5 mins
Cook Time58 mins
Resting time15 mins
Total Time1 hr 18 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: American, Italian, Mediterranean
Keyword: 58 minutes bread, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, ExpressBake, Fast, Homemade bread, Nut-free, Party, Quick, White Bread
Servings: 16 slices
Calories: 110kcal

Ingredients

  • 280 ml Water (1 cup and 2 tablespoons - hot (46-52°C/115–125°F))
  • 2 tbsp Olive oil or butter
  • 3 cups Bread flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 4.5 tsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “ExpressBake” (58 min – or Rapid/Quick Bake - NOT Cake - or whichever cycle will process yeast bread in about 1 hour). If available Choose loaf size (1.5LB) and Press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Notes

Important for 58 min ExpressBake Setting Recipes:
  • DO NOT raise the lid when using the EXPRESS BAKE Breadmaker setting. Doing so can affect the rising of the dough.
  • Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
  • Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
  • Only use Quick Rise dry yeast when using the EXPRESS BAKE Breadmaker setting.
  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as Cake cycle (90 min). Cake cycle (90 min) is bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake , sometimes called Quick bread by some breadmakers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
  • You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • You should only use “Bread Machine” flour for the ExpressBake setting recipes.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 0.2mg
Olives & Garlic Express (58-minute) White Bread Fast2eat
Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Broken Glass Jello (or jelly) is a beautiful and impressive looking dessert. It is beautiful and mesmerizing to look at and is not complicated at all!

This gorgeous jello seems very complicated, but I assure you this Broken Glass Jello is super simple to put together, it isn’t difficult at all to make, in just a few steps you’ll have a delightful flavourful jello in no time. Plan in advance of your event as you will need to account for the time needed for the Jello to set up, but really, that is the hardest part!

It reminds a mosaic. It’s pretty, delicious, fun, eye-catching and perfect for parties, or even work potlucks …especially summer ones! 

It’s something that – I promise you – kids love and even the grown-ups do, too. You’ll surely have your guests ask how you made such a beautiful dessert. Just send them to my blog! 😉

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5 from 1 vote

Colourful Broken Glass Jello Fast2eat

Prep Time10 mins
Total Time8 hrs 10 mins
Course: Desserts
Keyword: dessert, jello
Servings: 30

Ingredients

For the Jello Cubes

  • 4-6 boxes Jelly powder (different colours/ flavours to tastei.e. Green, yellow, red, purple, orange, blue… - I used: orange, blueberry, lime, strawberry, raspberry and cherry flavours)
  • Water boiling
  • Water Cold

For the mousse

  • 1 can Sweetened condensed milk
  • 1 cup Whipping cream or heavy cream or thick cream
  • 1 box Jelly powder I used strawberry flavour

Instructions

Prepare all the jello boxes separately

  • Dissolve each flavour of jello separately into 150-200 ml (5-6.7 oz) of hot water each, once it’s completely dissolved, add 150-200 ml (5-6.7 oz) of cold water.
  • Notes:
    150 ml (5 oz) hot + 150 ml (5 oz) cold water if you prefer it harder, 200 ml (6.7 oz) hot + 200 ml (6.7 oz) cold water if you prefer if softer but is must be less water than box instruction, which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water.
  • Make sure the Jello powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jello has set.
  • Pour each flavour into separate rectangular or square containers, and chill in the fridge for at least 4 hours or overnight.

Prepare the mousse

  • Dissolve strawberry flavour (or your favourite one) jello into 200 ml (6.7 oz) of hot water, then add 200 ml of cold water. Less water than box instruction (which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water)
  • In a blender mix whipping/heavy/thick cream, add sweetened condensed milk, and the prepared strawberry (or your favourite one) flavour jello (it isn’t set at this point, so is liquidly).

Assembling

  • Once the jellos are set, cut them into cubes. No worries if you aren’t able to cut the jello into perfect cubes, the random shapes make the dessert look even cuter.
  • Pour half of the prepared mousse (it isn’t set at this point, so is liquidly) into a large glass serving dish (or divide them into two separate containers), and then plop in the colourful jello cubes randomly. Pour the other half of the prepared mousse over it. Gently mix everything with a silicone spatula and refrigerate until firm consistency.
  • It is jiggly and really needs to be served in a bowl.

Notes

It can last for up to seven to 10 days in Refrigerator.
You can use as many flavours of jello you want. I used six flavours: orange, blueberry, lime, strawberry, raspberry and cherry flavours.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This is everything an omelette should be and more, with the condensed flavour of the chopping Homemade oven-dried tomatoes, Turkey deli ham, Broccoli, and lots of cheese for a little extra delicious flavour.

You will have a meal that is sure to please… trust me… Soooo yummy!

For a complete meal, serve with a green salad.

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5 from 1 vote

Sun-Dried Tomatoes, Ham & Cheese Omelette Fast2eat

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast & Brunch, Main Dish
Keyword: 5 Minutes, Breakfast, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, Healthy, Homemade oven-dried tomatoes, Low carb, Nut-free, onion, oven-dried tomatoes, Quick, Smoked Ham
Servings: 1 person
Calories: 530kcal

Ingredients

  • 2 Egg
  • 1 Green onion chopped
  • 1 tbsp Milk
  • Basil dried or fresh
  • Oregano dried
  • Parsley dried or fresh
  • Garlic powder
  • Paprika or black pepper

Filling

  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Mozzarella cheese grated
  • 2 Turkey ham slices chopped – or chicken or pork ham
  • Sun-Dried Tomatoes chopped – use this recipe for Homemade oven-dried tomatoes
  • Broccoli florets diced – or fresh chopped spinach
  • Onion sliced - Sauté or fresh – optional
  • Cream cheese optional

Instructions

  • In a small bowl, whisk eggs, green onion, milk, and seasonings until blended.
  • Lightly grease a large nonstick skillet and heat over medium-high heat.
  • When hot, pour in egg mixture without stirring. Mixture should set immediately at the edge.
  • Cook, lifting the edge with a spatula and tilting pan to allow uncooked portion of the egg to run underneath the set edges, until the base is almost set.
  • When eggs are thickened and with almost no liquid egg remains, top one side with filling.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelette in half to form a semi-circle; continue cooking over low heat until set and cheese is melted.
  • Transfer to serving plate. If you like, drizzle with balsamic reduction (or pearl) before serving.
  • For a complete dinner, serve with a green salad.

Notes

Important: Use a nonstick pan for this recipe.
Also check
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Nutrition

Calories: 530kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 490mg | Sodium: 1544mg | Potassium: 556mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 38mg | Calcium: 580mg | Iron: 4mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It’s the simplest way to prepare a white fish fillet (such as Fresh Cod or Haddock or Tilapia or Bass). So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!

It’s a “lemony” variation from this “cheesy” Crispy Oven-Baked Fish Fillets Fast2eat.

 

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5 from 1 vote

Oven-Baked Lemon Fish Fillets Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Keyword: 10 Minutes, Bake, Easy, easy-to-prepare, Fast, Fish, Healthy, Low calories, Low fat, Nut-free, Oven-Baked, Quick
Servings: 4 people

Ingredients

  • 4 Fish fillet such as Fresh Cod or Haddock or Tilapia or Bass or any other white fish fillets

Mix1

  • 5 tbsp Lemon juice
  • 5 tbsp Butter melted or Margarine
  • 1 tbsp Garlic minced
  • 1 tbsp Hondashi
  • Parsley
  • Cilantro also known as coriander (fresh leaves chopped or dried)

Mix2

  • 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • Paprika

Garnish (optional)

  • Parsley Fresh
  • Lemon zest

Instructions

  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small container mix lemon juice, Margarine (or melted Butter), Garlic, Hondashi, Parsley and Coriander.
  • In a separate container, mix flour, salt and paprika
  • Dip fillets in lemon juice mixture, then in flour mixture to coat both sides.
  • Transfer the prepped fish to parchment-covered baking sheet. Drizzle with remaining lemon juice mixture. Bake (uncovered) until fish just begins to flake easily with a fork, about 15 minutes (or more depending on thickness). If need, broil for about 60 seconds to get a little bit of a golden crust.
  • When it’s done baking, if you like, garnish with parsley and lemon zest or any other fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this Crispy Oven-Baked Fish Fillets Fast2eat.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!
Crispy Oven-Baked Fish Fillets Fast2eat Recipe
Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-togethers but also for a weekend meal prep.

Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.

If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelets, sandwiches and more.

No more boring, flavorless hams for you… It’s sweet, tangy, and full of flavor… The light and citrusy sauce is what makes this ham so special.

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5 from 1 vote

Smoked Ham with Orange Sauce Fast2eat

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time3 hrs 40 mins
Course: Main Dish
Keyword: brown sugar, Dijon, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Holidays, Honey, Low carb, mint, orange juice, Orange Sauce, Party, Sauce, Smoked Ham
Servings: 10 people

Ingredients

  • 1 Smoked ham 2kg/4.5Lb for each 10 people
  • Cloves optional to taste
  • 1 cup Orange juice

Orange sauce

  • 1 cup Orange juice
  • 2 tbsp Brown sugar
  • 4 tbsp Honey
  • 2 tbsp Corn starch
  • 1 tsp Dijon mustard
  • 1/2 tsp Ginger grated
  • 1 tbsp Chicken broth mix
  • 1 tbsp Mint minced fresh

Instructions

  • Soak the ham into orange juice for about 2 hours.
  • With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
  • Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
  • Position oven rack in the lower ⅓ of the oven.
  • Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
  • Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
  • Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
  • Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
  • Carve ham just before serving.

Orange sauce

  • While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
  • Save the sauce until ready to use.

Serving

  • Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
  • Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).

Notes

If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

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5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:
This Vegetable Soup is incredibly freezer friendly!
Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).
With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.
Freeze up to 3 months.
To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).
* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.
Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

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5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.
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Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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