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The Bakers Dozen, Улица Липинского, Lviv (2026)

20/03/2023

RECIPES
Sweet and Sour Onions Recipe

How would you invest 50 of your day's caloric intake? On a single Oreo cookie? On five or six potato chips? How about a few sips of Coke? Or, how about a big mound of gooey glazed onions bursting with the yin-yang balance of sugar (most of it natural) and vinegar? Yeah, that's what we thought. Figuring out where you want to splurge and save on calories is a major part of eating healthy—it's all about balance. Serve a scoop of these brilliant bulbs with your next steak or roast chicken and offer silent thanks to the genius who invented frozen pearl onions. It's all about replacing the things that we crave that are not good for us, with things that are better for us, but still taste as good (if not even better) than the junk-food we're trying to avoid. Adding these caramelized onions to your main meal will fill you up and are much more satisfying to eat than greasy potato chips. You just might find that these sweet and sour onions replace your craving for sweet and sour potato chips, and it will save you hundreds of calories in the process, too! They'll create a more satisfying, filling meal that you'll actually look forward to, rather than getting empty calories from things like chips and candy. With this recipe, you'll get sweet and savory in one dish!

NUTRITION: 50 calories, 0 g fat (0 g saturated), 190 mg sodium
SERVES 4
YOU'LL NEED
1 bag (16oz) frozen pearl onions
3⁄4 cup water
3⁄4 cup white or red wine vinegar
1⁄4 cup sugar
Pinch of red pepper flakes
Salt and black pepper to taste

HOW TO MAKE IT
Combine the onions, water, vinegar, sugar, and pepper flakes in a medium saucepan.
Place over medium-low heat, cover, and cool for 10 minutes. Remove the lid and cook for another 10 minutes, until the liquid has reduced and begins to cling to the onions.
The onions should be tender but not falling apart. Season with salt and pepper.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

20/03/2023

RECIPES
A Fresh Pepperonata Recipe Ready to Spice Up Any Dish

Before you read any further, say "pepperonata" three times fast! Don't worry, we'll wait. Okay, now back to your regularly scheduled recipe reading. But what is the magic dish that is described by this tongue twister of a word? Well, this dish is best described as a magical pepper trifecta and is beloved by Italians and Italian food addicts, alike. Pepperonata is spicy, tangy, and sweet dish of sliced peppers. You can serve it with pastas, salads, or sandwiches. It adds a nice pop of spice and flavor to pretty much anything and everything it touches. And while you can, of course, use any color pepper your heart and mouth desires, it's nice to have a bit of variety to give this dish as delightful a color palate to go with the delicious tastes it will add to your food palate. So have a little fun picking out peppers in all different colors, ideally one each of red, yellow, green and orange, ideally at the freshest market you have access too. The fresher the ingredients, the yummier the pepperonata.
MAKES ABOUT 3 CUPS
YOU'LL NEED
1 Tbsp olive oil
2 cloves garlic
1⁄2 tsp red pepper flakes
3 bell peppers, cut into 1⁄2" chunks
2 Tbsp red wine vinegar
Salt and black pepper to taste

HOW TO MAKE IT
Heat the olive oil in a large stainless steel skillet or sauté pan over medium-high heat.
Add the garlic cloves and pepper flakes and cook just long enough to infuse the oil, about 1 minute.
Toss in the peppers and cook, stirring occasionally, until the peppers are soft and lightly blistered (the best way to do this is with a screaming hot pan).
Add the vinegar and cook for a minute. Season with salt and pepper.
Store tightly covered in the fridge for up to 1 week.
Eat This Tip
Pepper Your Pepperonata:

You know we love a good variation on a classic. This recipe for pepperonata is great as it is, but who says you can't add or subtract a few variations to make this recipe your own? Food is best when we keep it exciting. Are you a meat eater? Add a few pieces of chopped sausage. Want to spice it up a bit more? Chop up a jalapeño pepper into the mix.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

16/03/2023

RECIPES
A 5-Ingredient Buttery Keto Shortbread Cookie Recipe

Shortbread is a traditional Scottish biscuit made with sugar, butter, and flour. This keto version subs the sugar for a low-carb alternative sweetener, and regular flour for almond flour, which is lower in carbs and higher in fat content. A touch of vanilla extract and salt help flavor this crumbly cookie, but you can also dip it into melted sugar-free chocolate for a festive holiday keto treat. Crumbly and buttery, shortbread is always a treat, but this keto version will definitely be on your go-to keto cookie recipe shortlist in no time.

If you are just starting out on the keto diet, you might find that there are a few keto-friendly baking staples you'll need to order online or look for in a specialty store. But once you fill your pantry with low-carb dessert ingredients, there are countless keto desserts you can make.

You can freeze these cookies for up to 3 weeks if you won't be eating them right away—they'll still maintain their crumbly texture.

MAKES ABOUT 32 COOKIES
INGREDIENTS
2 cups (224g) blanched almond flour, like Bob's Red Mill
1/4 tsp fine sea salt
6 Tbsp (3 oz) unsalted butter, at room temperature
1/3 cup (64g) Lakanto Golden Granulated Sweetener
1 tsp vanilla extract
HOW TO MAKE IT
1. Preheat oven to 350ºF. Line 2 large baking sheets with parchment.

2. In a mixing bowl of a stand mixer, combine all ingredients and beat on low speed until a dough forms. Place dough on a sheet of parchment; place another sheet on top. Roll out into a roughly 12-by-8-inch rectangle, about 1/8-inch thick (don't worry about forming a perfect rectangle). Remove top sheet of parchment and cut dough into squares (or other shapes) using a knife, but do not separate them. Transfer parchment to a large baking sheet.

3. Bake until the cookies just start turning golden around the edges, about 10 to 13 minutes, rotating the sheet front to back halfway through. Using a knife, cut through cut marks while still hot. Let cool on baking sheet on a wire rack for 5 minutes, then transfer cookies directly to the rack to cool completely.

14/03/2023

RECIPES
Grilled Mahi-Mahi With Salsa Verde

Confusingly enough, both Mexicans and Italians have their own salsa verde, and both are ridiculously good condiments that can be used in a staggering number of dishes. This, the Italian version, is based on parsley, anchovies, capers, and lemon juice, a bright herbal punch that pairs especially well with the smoke and char of a grill.
Like Mexico's version, this is equally good on meat as it is on fish. It's no slouch on vegetables either, so make a big batch and keep it in the fridge for instant flavor upgrades.

NUTRITION: 280 calories, 15 g fat (2.5 g saturated), 390 mg sodium

SERVES 4
YOU'LL NEED
3⁄4 cup chopped fresh parsley
1⁄4 cup chopped fresh mint (optional)
Juice of 1 lemon
1⁄4 cup olive oil, plus more for grilling
2–3 anchovy fillets, minced
2 Tbsp capers, rinsed and chopped
2 cloves garlic, finely minced
Pinch of red pepper flakes
Salt and black pepper to taste
4 mahi-mahi fillets, or other firm white fish like halibut, sea bass, or swordfish (about 6 oz each)

HOW TO MAKE IT
Preheat a grill. Make sure the grate is cleaned and oiled.
Combine the parsley, mint if using, lemon juice, olive oil, anchovies, capers, garlic, and pepper flakes in a mixing bowl.
Season with black pepper.
Set the salsa verde aside.
Rub the fish with a thin layer of oil, then season all over with salt and pepper.
Place the fillets on the grill skin side down and grill for 5 minutes, until the skin is lightly charred and crisp and pulls away freely (if you mess with the fish before it's ready to flip, it's likely to stick).
Flip and cook on the other side for 2 to 3 minutes longer, until the fish flakes with gentle pressure from your fingertip.
Serve the fillets with the salsa verde spooned over the top.
Eat This Tip
How to Get Crispy Fish Skin

Too often we peel off the skin from fish fillets and toss it, discarding one of the healthiest and tastiest parts of the fish. When properly cooked, skin provides a crisp textural counterpoint to the fish's soft flesh.

Whether cooking skin-on fillets on a grill or in a hot pan, start skin side down and cook for nearly 75 percent of the time on that side, then flip and finish on the flesh side.

Not all fish have skin made to be crisped. While the skin of salmon, sea bass, and mahi-mahi are great eats, halibut, tilapia, and swordfish skin should be discarded, either before or after cooking.

12/03/2023

RECIPES
Instant Pot Buffalo Chicken Wings

While ordering a plate of chicken wings at your favorite bar is certainly a special treat, you'd be shocked to learn how easy it is to make a plate of chicken wings right at home. Thanks to a very handy appliance, you can enjoy Instant Pot buffalo chicken wings at home with this easy recipe. The best part? You won't need to deep fry these wings to get them crispy! Between cooking those wings in the Instant Pot and doing a quick broil in the oven, you'll have yourself a delicious and tasty appetizer to enjoy with a crowd—or just eat all of them for dinner yourself!

Here's how to make perfect chicken wings using your Instant Pot.

INGREDIENTS
20 chicken wings
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 cup water
1 stick butter
1/2 cup Buffalo Sauce

HOW TO MAKE IT
1 Cook the wings in the Instant Pot.
cooked chicken wings inside an Instant Pot
Kiersten Hickman/Eat This, Not That!
Mix together the seasonings to make a rub for the chicken. With clean hands, rub the seasoning onto the chicken wings. Fill the Instant Pot with 1/2 cup of water, then add the trivet inside the Instant Pot. Place the rubbed chicken wings inside the basket, then close and seal the Instant Pot. Cook on high pressure (Manual, or Pressure Cook) for 10 minutes. Release the pressure immediately.

2 Dip in sauce, then broil.
chicken wings after broiling in the oven
Kiersten Hickman/Eat This, Not That!
To make the buffalo sauce, melt the butter in a microwavable bowl, then whisk in the buffalo sauce. Set the oven to broil. Line a baking sheet with a piece of parchment paper. When the chicken wings are finished cooking, dip them in the sauce then place it on the baking sheet. Broil for 5 to 10 minutes, or until the wings get nice and crispy. I found 10 minutes to be perfect, but it depends on how hot your broiler gets.

Hot tip: If the wings are too hot to touch, use tongs to get the wings out of the Instant Pot and into the bowl of sauce.

3 Want extra crispy wings?
chicken wings on a plate with celery and dip
Kiersten Hickman/Eat This, Not That!
Getting wings to be super crispy like they've been fried can be difficult in the oven. However, there's a nifty trick that can help you achieve the crispiest wings right from your oven!
When you reach the step where you have to broil the wings in the oven, don't place the wings directly on the lined baking sheet. Instead, place a cooling rack on top of the lined baking sheet, then add the chicken wings to the rack. That way the bottoms will get nice and crispy as well as the tops.

FULL BUFFALO CHICKEN WINGS RECIPE
Mix the garlic powder, paprika, salt, and pepper in a small bowl.
With clean hands, rub the seasonings onto both sides of the chicken wings.
Add the 1/2 cup water to the Instant pot, then place the trivet inside the Instant Pot.
Add the seasoned wings to the rack, then close the Instant Pot with the lid.
Cook at high pressure on manual (Pressure Cook) for 10 minutes. Wait for the Instant Pot to come to pressure, then it will cook the amount of time you set.
While the chicken is cooking, melt the butter in a medium-sized bowl in the microwave. Once melted, whisk in the buffalo sauce.
When the timer goes off, release the pressure right away, then open the lid.
Set the oven to Broil.
Line a baking sheet with parchment paper.
Carefully take the wings out of the Instant Pot with tongs. Dip the wings into the buffalo sauce until they are fully covered, then place onto the lined baking sheet.
Broil in the oven for 5-10 minutes, or until the skins get nice and crispy.
Serve with blue cheese and celery.
RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

12/03/2023

RECIPES
Instant Pot Creamy Chicken with Spinach

When you have to cook for more than four people, finding a main dish that's easy (and quick) to throw together can be rather challenging. Sure, you could bake some kind of casserole. But if you're looking for a meal that can appease all kinds of diets—keto, low-carb, gluten-free, you name it—this Instant Pot creamy chicken recipe is one that will not disappoint. Made with two whole pounds of chicken, you can easily have dinner on the table for up to eight people in under 30 minutes.

This Instant Pot creamy chicken will go well with all kinds of dinner sides. For a low-carb option, serve this creamy chicken with some extra vegetables like cauliflower rice and parmesan-roasted broccoli. For a balanced meal, enjoy this chicken with our oven-baked fries and roasted carrots.
MAKES 8 SERVINGS
INGREDIENTS
2 Tbsp butter
1 onion, diced
2 garlic cloves, minced
1/2 cup chicken broth
2 lb. chicken tenderloins
1 cup heavy cream
2 cups spinach, loosely packed
1/2 cup shaved parmesan cheese

HOW TO MAKE IT
Turn on the Saute feature of the Instant Pot. Once warm, add in the butter, diced onions, and minced garlic cloves. Cook for 2 minutes.
Pour in the chicken broth and add in the chicken tenderloins.
Cook on high pressure (Manual or Pressure Cook) for 7 minutes.
When the timer goes off, let the Instant Pot naturally depressurize for 10 minutes. Then release the rest of the pressure.
Remove the chicken to a plate using tongs. Switch the Instant Pot back to the Saute feature and add in the heavy cream and the shaved parmesan cheese. Stir until the cheese has completely melted and mixed in.
Add in the spinach and cook for one more minute.
Place the chicken back in the Instant Pot. Coat the chicken with cheese sauce, then serve.

The Bakers Dozen

20/03/2023

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12/03/2023

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