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Recipes with Whole Wheat Pasta

Best Things to Make in a Toaster Oven: 15 Ideas and Recipes

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Are you thinking about kicking your toaster on the curb? Does it seem like it takes up far too much counter space and is used far too infrequently? You can fix this – just read up on the best things you can make in a toaster. It is capable of much more than you ever thought it could do.

Yes, you can toast your bagel or reheat it to take away without having to turn on the actual oven. But since the toaster is just a tiny version of the large oven on your countertop, there’s really next to nothing you can’t cook there as long as you shrink the portions: a single chicken leg or breast, or even a whole (depending on oven capacity) half chicken? Check. Grilled salmon for two? Absolutely. A small batch of roasted vegetables, kale chips, nachos, or muesli? Yes, yes, yes and yes. A miniature lasagna? Sure, as long as you have a small enough pan! Don’t forget the mini tin pan dinner either.

Some things are better suited for this smaller device – like roasted and roasted and melted things. Or one or two servings of food to warm up (for example, the meatballs that you prepared in advance and kept in the freezer). But it can still surprise you too – so see how to get the most out of your toaster with these 15 recipes and delicious ideas:

1. Rotten grilled cheese (or melted tuna)

True, you won’t get the perfectly golden brown, crunchy outer layer you get from mayo-flavored bread hitting a hot pan, but this is a solid way to make a no-fuss processed cheese sandwich of your choice and the bread will still be crispy. Put down a piece of foil for easier cleaning. And follow our rules for the best tuna melt.

2. Potato peels

If you have a potato, you have dinner. You can bake a potato or two in your toaster and then top it with anything you want (which makes this a great meal for using leftover meat, vegetables, or even staple foods). But for a snack option, baked potato peels that get crispy and melting in the mini oven are unbeatable. Check out our guide to perfect potato peels with recipes.

3. Basic baked eggs

Ramekins are a great investment – they serve, among other things, as prep bowls when setting up your mise en place, as small spice containers, and as cooking vessels for melted chocolate cake, among other things. Beat an egg into an egg, add some butter and cheese – and whatever else you want, from condiments to a dash of milk for extra creaminess – and slide it into your toaster for an easy, quick breakfast or meal Having lunch. Serve with bacon or sausage for breakfast or add a salad and piece of toast later in the day. Get our baked egg recipe.

4. Toaster oven bacon

Bacon is best cooked in the oven. So it’s best to make a small portion of bacon in a toaster. Just keep an eye on him in case he sheds a lot of fat – and maybe have a fire extinguisher handy. If too much fat builds up in the pan, take it out and let it drain (carefully) as it cooks.

5. Mac and cheese canapes

When buying a mini muffin pan for your toaster, don’t banish it as a sweet chore – use it for all kinds of individually portioned treats. Mac and cheese leftovers, for example, are brought to new life in crispy prosciutto cups. You can make mini frittatas, quiches, meatloaf, and more. Basically, anything you can make in a muffin pan can be scaled down to make it in a toaster muffin pan!

6. Pita pizzas

Store-bought bagel bites are great and all, but you can make many other types of small pizzas in your toaster as well. A particularly easy option is to stack your toppings on top of a pita (or naan, or other flatbread) and bake them until they’re done to your liking. Check out some funky topping ideas and lighter pizza topping combinations that are perfect for summer, just to get started.

7. Toaster Oven Biscuits

The joy of using the toaster to bake cookies is that you can bake one or two at a time with no fuss (and without feeling guilty about leaving a huge oven mostly empty). Slice-and-bake cookie sticks can be stored in the freezer so you can just cut off as much as you want to chew. Other cookie doughs (like chocolate chips) can be pre-portioned, frozen on a baking sheet, and then stored in zip-lock freezer bags.

You should use the bake function, preheat the toaster, and keep an eye on your cookies as the baking time may differ from your normal oven (especially if you are baking the dough straight from the freezer, which you totally can). No frozen dough ready? No problem. You can find many small-volume biscuit recipes online – as well as other dessert recipes for two that are small enough to fit perfectly in a small oven.

8. English muffins with bruléed bananas

For a rather early treat that is still sweet, try topping your English muffins with caramelized bananas. It’s as easy as sprinkling some sugar on top and sliding it back into the toaster for a few minutes (just keep an eye on, of course). Get our recipe for English muffins with bruléed bananas.

9. Toaster oven hard-boiled eggs

Eggs in the oven? It’s unusual, but a great way to get along when you don’t have a hob or can’t boil water … and of course don’t have an instant pot (that’s still the best “alternative” method). A toaster oven takes a little longer to use (around 30 minutes), but if you’re making a large amount of egg salad you can easily scale it up and put the whole dozen in the toaster at once. Learn how to prepare hard “boiled” eggs in the oven – and see more tips here.

10. Spinach and artichoke dip

This rich and creamy dip is definitely not low in calories. So if you’re just up for a snack or two, cut our baked spinach and artichoke dip in half – and a small amount is perfect for the toaster. Just make sure you have the correct size ovenproof pan.

11. Small batch jalapeño poppers

Another snack that can be easily reduced in size: jalapeño poppers. Just prepare as many peppers as you want to eat and grill them in the toaster for a quick snack. These are also a great way to use up leftover cream cheese.

12. Portobello burger

You can make a regular hamburger in your toaster if you like, but we honestly believe that it works better in a scorching cast iron pan or on a grill. A meaty portobello mushroom cap, on the other hand, can be roasted well (and you can add a smoky flavor with spices if you’d like). It’s juicy and flavorful even without cheese, but that obviously melts like a dream in the toasting machine. Also, toast your buns or bread, then put them together and sprinkle with any seasoning – chimichurri, pesto, or homemade mayo are all good options. (Use our Portobello burger recipe as a guide, but tweak it for the toaster.)

13. Tomato confit

Pro tip: your toaster is the perfect size to toast a few cloves of garlic to use for the next week or two (hello, compound butter) – but it can also be used on a small amount of confit tomatoes, which also goes well with everything. Get our tomato confit recipe.

14. Melted Chocolate Lava Cakes

I told you these casserole cases would come in handy! This melted chocolate lava cake recipe only makes four desserts, and you could cut the ingredient amounts in half pretty easily for a total of two servings. (Otherwise prepare the whole batch and simply store the dough in the refrigerator for two or three days, baking one cake at a time. You’re welcome.)

15. Crème brûlée with 3 ingredients

Another way to make these casserole molds really pay off: make a crème brûlée for one serving with just three ingredients! This brilliant 3-ingredient creme brulee recipe recently took TikTok by storm, and it’s clear why. You need to plan ahead, and you will need a mini casserole dish for your toaster to set up the water bath (i.e. water bath), but it will be SO worth it.

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Recipes with Whole Wheat Pasta

Use your noodle to make tasty, quick dishes

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Pasta, pasta pasta!

When it comes time to indulge in some carbohydrates, many avenues and recipes lead to pasta.

Instead of heating regular frozen lasagna, enjoy the ease of no-bake noodles, head over to Alfredo and add the veggies.

You may need to look carefully for Fideo – Spanish for noodle – a short, thin spaghetti that gets even better before cooking if it’s lightly browned.

Chicken Fideo Soup

Buckle up and try whole grain egg noodles. Even if they take a little longer to cook gently, the hearty taste is worth it. Any leftover pasta – if available – make a great kid-style snack with butter and salt.

The easiest way to thoroughly drain frozen spinach is to squeeze it between two cake plates.

ALFREDO LASAGNA FLORENTINE WITH MUSHROOMS

9 lasagna noodles without baking

1 15-ounce mug of full-fat ricotta

1 16-ounce bottle of Alfredo sauce

1½ cups of whole milk

1 teaspoon of oregano

1 teaspoon of basil

2 tablespoons of olive oil

1 16-ounce packet of fresh mushrooms, rinsed and chopped

2 teaspoons of chopped garlic in oil

1 10-ounce packet of frozen spinach, thawed and drained thoroughly

2 cups of grated mozzarella cheese

2/3 cup of grated parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lubricate a 9×13 inch baking dish with nonstick spray.

2. In a large bowl, whisk together the ricotta, alfredo sauce, milk, oregano and basil; Mixture should be pourable. Put aside.

3. Heat olive oil in a large pan. Fry the mushrooms and garlic over medium heat until the mushrooms are tender. Set aside to cool.

4. Fold the spinach and mushrooms into the alfredo mixture. Spread 1/3 cup in the prepared bowl and shake it to coat the bottom. Add three rows of lasagna pasta lengthways,

5. Cover with half of the alfredo-spinach mixture; Sprinkle with 1 cup of mozzarella cheese, 1/3 cup of parmesan. Repeat. Cover with greased foil.

6. Bake for 45 minutes; uncover and bake for another 15 minutes or until pasta is tender. Cool 20 minutes before cutting. Makes 12 servings.

CHICKEN FIDEO SOUP

1 8-ounce packet of Fideo noodles

3 tablespoons of olive oil

2 plum tomatoes peeled, halved, pitted and diced

½ white onion, diced

1 clove of garlic, peeled

8 cups of chicken broth

1 cup shredded chicken

Salt to taste

Lime wedges

Directions

1. Puree tomatoes, onions and garlic in a blender or food processor.

2. In a Dutch oven, heat olive oil over medium to high heat. Add the noodles and stir until the noodles are evenly golden brown.

3. Add tomato mixture and chicken broth to the pasta. Bring to a boil and cook for 10 minutes until the pasta is tender.

4. Season with salt and stir in the chicken to warm up. Serve with lime wedges. Makes 8 servings.

BEEF BOUGNION ON NOODLES

2 pound chuck roast, trimmed and diced

3 tablespoons of all-purpose flour

½ teaspoon dry rosemary

½ teaspoon dry thyme

3 tablespoons of olive oil

4 cloves of garlic, chopped

2 medium-sized yellow onions, finely chopped

1 tablespoon of tomato paste

1 bay leaf

3 cups of beef stock or broth

3 cups of red wine

Salt and pepper to taste

1 16-ounce package of whole grain egg noodles

Directions

1. Preheat the oven to 350 degrees. Pat the stewed meat dry with kitchen paper. Mix the flour, rosemary and thyme in a large bowl. Fold in stew meat until coated.

2. Heat the olive oil in a Dutch oven over medium to high heat. Add stew meat in batches and brown evenly; put aside.

3. Add onion and garlic to pan, reduce heat and cook until onion is translucent. Add beef; Stir in tomato paste, bay leaves, broth and wine until the meat is just covered. Bring to a simmer, then cover and place in the oven.

4. Cook 3 hours checking at 2 hours; Add more broth when the pan gets dry. If the meat is tender and easily shredded, keep it warm until ready to serve.

5. Prepare pasta al dente according to the instructions on the packet; drain. Serve beef and sauce over hot noodles. Makes 6 servings.

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Recipes with Whole Wheat Pasta

How to Bake Vegan: The Ultimate Guide to Egg, Milk, and Butter Substitutes

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It’s always the right time to make cookies, cakes and anything sweet. To solve the mystery of buttery, fluffy confections, we went straight to one of the cutest candy experts out there. Fran Costigan, a virtual queen of vegan baking, reminds us to use high quality, healthy ingredients that are of course free from any animal products. “Without butter, eggs and white sugar,” says Costigan, “I know the ingredients taste fresher.”

An important part of substituting vegan ingredients in baking is understanding the properties of certain ingredients and getting a feel for how it all works together. They do this through testing, as Costigan says. Try cutting a recipe in half and giving it a try, and then make the changes afterward. Whether you spend hours in the kitchen or just want to quickly prepare something, VegNews has the baking replacement guide for you. Have fun baking!

Prohibit butter

What it does: When baked, butter adds flavor and a rich and sometimes spongy texture. It also helps baked goods rise evenly and increases both density and sweetness.
How to replace: Butter is extremely easy to replace in vegan baking when plant-based butter is nowhere to be found. If you’re baking a recipe with natural spices or flavors, like seasoned cookies or gingerbread cookies, olive oil or unroasted sesame oil will work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness of butter, and canola oil works in recipes with liquid sugar (think agave) or solid fats, like peanuts or chocolate in cakes. Vegan shortening works well with cookies and pies. And of course there is margarine, which creates the buttery flavor that so many cookies need.
The delicious butter recipes include:
Chewy vegan chocolate brownies
Vegan Chocolate Chip Peanut Butter Cookie Pizza
Cake crust

Go over there, milk

What it does: Milk gives flavor and body and creates texture when baking.
How to replace: Milk is definitely the easiest to replace in vegan baking, as there is already a lot of dairy-free milk available. Whole-fat soy milk will help create the richness of whole milk, while rice milk is lighter. Almond milk can sometimes add a subtle almond flavor, as can coconut milk, and both add to the richness of a recipe. For extra vanilla pop, try vanilla-flavored dairy-free milk.
For rich recipes without milk, try:
Vegan and gluten-free banana cream cupcakes
Vegan cinnamon crumble muffins
Mini Pumpkin Chocolate Bread

Displacing eggs

What it does: Eggs donate moisture and act as a binding agent during baking. They are also a leavening agent and help rise foods in baking.
How to replace: Milk is perhaps the easiest ingredient to replace, but egg substitutes come close to second. Ground flaxseed is a popular substitute that is also nutritious – three tablespoons of water to one tablespoon of ground flaxseed is the same as one egg. Banana puree and applesauce are other healthy alternatives that completely eliminate the cholesterol that eggs add in baking. “Baking soda, baking soda, and vinegar are aces,” says Costigan. And soy yogurt is a creative way to substitute for eggs and can add rich texture to your baking, as can pureed black beans.
Delicious recipes that omit the eggs include:
Vegan Marizpan Challah
Chocolate vegan coffee scones
Vegan zucchini snack cake

Get on your way, honey

What it does: Honey acts as a natural sweetener. It also helps brown your baked goods, adds color, and retains moisture.
How to replace: Just use other viscous liquids like maple syrup, rice syrup or agave nectar. They give the same natural sweetness and add to the tanning effects. Costigan recommends boiling them a little to simmer out some of the water for a thicker syrup.
Recipes that use these natural sweeteners include:
Vegan Boozy Holiday Profiteroles
Vegan chickpea and banana bread
Vegan blueberry-banana French toast casserole

It can, cream

What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds fullness and can make for a satin-like quality.
How to replace: The rich coconut milk can be a good substitute for cream. For a homemade substitute, mix one part cashew nuts and one part water until smooth. There are also a variety of non-dairy creams and creamer on the market.
For creamy treats, try:
Vegan chocolate eclairs
Vegan almond butter pudding cake
Vegan soft-batch sugar cookies

Would you like to get to know some of VegNews’ favorite vegan baking substitute products? Continue reading!
agave
Egg substitute
Maple syrup
Raw cashew nuts
Rice syrup
Unrefined coconut oil
Vegan shortening

Do you love the plant-based lifestyle as much as we do? Find out why VegNews is the world’s leading plant magazine by subscribing to it today!

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Do you love the plant-based lifestyle as much as we do? Find out why VegNews is the world’s leading vegan magazine by subscribing to it today!

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Recipes with Whole Wheat Pasta

Milkshakes vs. Malts: Differences, Origins, and Recipes

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What is the difference between a milkshake and a malt? is a question you could ask your waiter in any 1950s style diner or retro soda fountain and you could get all sorts of answers, but the only significant difference is the addition of malted milk powder to the one drink. But how does it taste and where does each one come from? We also have these answers.

A milkshake – as we know it – is a glass of mixed ice cream, milk, and other mixes or flavors. (A malt or malt milkshake is simply a special type of milkshake that involves adding malt milk powder.)

The term “milkshake” was first used in 1885 when it was described as a robust, healthy eggnog drink made with eggs, whiskey, and more that served as both a tonic and a treat. Around 1900 people thought of milkshakes as healthy drinks made with chocolate, strawberry, or vanilla syrup.

The milkshake made it mainstream in 1922 when a Walgreens employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream. This blend quickly caught on and became part of pop culture in the 1930s (ha!) Eventually, malts got an old-fashioned, retro glitz, but milkshakes stayed up to date (although Kelis really released “Milkshake” in 2003?).

Malt, the stuff in Whoppers – you know, those chocolate balls that you buy in cinemas (or that you crave and don’t buy) – is a sweet, toasted syrup or powder made from barley or other grains that have been soaked, sprouted , and dried. Barley malt is used to make beer. (So ​​if you eat something that has malt in it, it’s like eating beer. Cheers!)

Malt milk is malted barley, wheat flour and whole milk evaporated into a powder. Some Ovomaltine flavors contain malt. Carnation also makes a malt mix in chocolate and simple flavors. All of this can be added to ice cream or baked goods for the grainy-sweet malty taste. You can also buy pure dry malt and malt syrup online.

Check your local grocery store for malted milk powder, the main ingredient in malted milk shakes, alongside powdered chocolate milk and other drink mixes. (Or when you have all the other ingredients just make a milkshake. We don’t want to let you down. It’s still drinkable ice cream. And ice cream is good.)

If you have malt milk powder on hand, add it after you’ve mixed your shake, according to CTL Foods, a Colfax, Wisconsin-based company that sells malt powder, syrups, and slushes. Malt milk powder enhances the taste of the other ingredients and gives you a sweetish, richer malt with the characteristic buttery-toasty note. One rounded teaspoon per shake is sufficient. You can add it to any flavor of milkshake to enhance the experience.

Try some of our milkshakes and malts and turn your own kitchen into a lemonade shop.

1. Chocolate malt milkshake

Look for Hershey’s Whoppers who should look familiar if you’ve ever ordered food from an American cinema concession. Or try other brands. They are crucial to adding to the awesomeness of this shake. Get our Chocolate Malt Milkshake Recipe.

2. Locust milkshake

It’s minty-fresh, but with a chocolate infusion with a little alcohol to smooth things over. This is not a shake for kids, but it can make you feel playful. Get our Grasshopper Milkshake Recipe.

3. Strong chocolate malt

Grab your favorite stout or porter beer for an adult milkshake with rich and malty hints. To do this, buy some malt milk powder. Get our stout chocolate malt recipe.

4. Oatmeal biscuit milkshake

Have you ever looked at your oat biscuit and thought, “That’s good, but it would be even better if I could drink it …”? No? Well it’s a good idea as this recipe proves. Vanilla ice cream, crispy biscuits, cinnamon and caramel – clearly a great idea. We’d bet a dash of malt would only improve the experience. Get our Oatmeal Biscuit Milkshake Recipe.

5. Drumstick milkshake

Milkshakes have more flexibility than we think they can. If you miss the lovely, honey-sweet, crackling crunch of the sugar cone, you can have that and drink your shake too. Roasted, salted peanuts contrast the sweetness of the fudge so it isn’t too sweet. Get our drumstick milkshake recipe.

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