Almond crackers

 EASY!!! I added salt, garlic powder and dried crushed rosemary.GF, dairy free and no added oil. Takes minutes!! These are even great frozen and eaten frozen!

Found this recipe here: https://www.powerhungry.com/2022/02/02/easy-no-roll-almond-flour-crackers/

The post gives lots of easy directions and they give the oil version and the oil free directions in the notes. 

Ingredients 

3/4 cup finely ground almond meal

2 tablespoons water 

Whatever seasoning you desire

Go to link for other details. Also she has an Instagram account with loads of recipes @powerhungrycamillia

300 F 10-13 min makes 20 nice sized one or up to thirty really small ones.

Creamed cannellini pasta sauce

 

Nice way to use cannellini beans. I cooked too much pasta so I added some marinara sauce to it 🤣/ I like it this way. We also added chopped green olives, and Italian seasoning, nutritional yeast, and fresh basil.  Here is the link for the original recipe: https://vegancocotte.com/white-bean-pasta-sauce/

Original ingredients:

Ingredients

• 8.8 oz (250 g) pasta
• 3 tablespoons olive oil, divided ( me omit )
• 2 cans (14 oz/ 400 g) cannellini beans ( I used one and just mashed it thoroughly with a potato masher in the pan)
• 2 medium red onions, diced (I only used part of a large one since I used only one can of beans)
• 2 large garlic cloves, chopped
• 1/4 teaspoon red chili flakes (me just a bit)
• 1 tablespoon fresh thyme, finely chopped
• 2 cups baby spinach
• 1/2 cup sundried tomatoes, chopped (didn’t have any so-sautéd some cherry tomatoes with the purple onions).
• 1/2 cup roasted red pepper, chopped
• Salt and pepper to taste

Go to link for the directions. I added the additional ingredients mentioned. At very end sprinkled some nutritional yeast and powdered cashews.

Arugula vegetable soup/ Soup with arugula

I needed a way to have arugula since eating it raw can sometimes be too bitter and or spicy. I found several recipes here for cooked arugula: https://www.mtairynews.com/features/53051/big-bad-greens-arugula-out-of-control

The one below is a nice light soup good to serve with sandwiches or whatever.

The one below I have copied for the most part:

Pot Herb Soup (Mustard Greens, Spinach, Arugula)

You can-“Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Trader Joe’s sells gnocchi ready to heat and eat. Or serve this with garlic-rubbed croutons floating in the soup. “I didn’t use the gnocchi, but it would be very nice. Anyways cooking the arugula this way is great.

1 onion, finely diced

1 leek, white part only, chopped

1 stalk celery, diced

1 large carrot, chopped into small pieces

1 large baking potato cubed

1/3 cup chopped parsley and celery leaves, mixed

2 bay leaves

7 cups chicken broth, divided (I used vegetable broth and did add a few dried chicken bullion)

4 cups mustard greens stems removed and chopped (I didn’t have these😂 so just add more of spinach and arugula))

Salt

3 cups spinach leaves, stemmed and finely chopped

2 cups arugula leaves, stemmed and chopped

In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes. Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.

Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.

Oatmeal pizza

This is delicious— I found this posted on Facebook. The only thing I would change is I cooked it probably 5 or 10 minutes longer. I used a 13 by 9 parchment lined dish and transferred it to a cookie sheet on the parchment for the extra minutes. I topped with a little extra sauce when serving. I used the sauce below in the recipe and then used some other for topping. ALSO this would be great as a dip especially with some can of corn chip.

 Sorry found out I couldn’t share.the oatmeal pizza recipe itself.This recipe came from well your world private membership. So it is on my fridge 🥴

Ps not the consistency of pizza but really tasty. 

Swiss Chard

 

Very tasty recipe and I omitted the oil. Recipe found here: https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/print/18249/

Ingredients 

Swiss chard — one or 2 bunches 

One good sized onion chopped 

Pinch of nutmeg and thyme

3 cloves garlic

Salt and pepper 

Water

Balsamic vinegar after cooking 2 Or more teaspoons.

See link for details. Basically you chopped the stems and cook them with the onions and seasonings (I did use a small bit of olive oil spray, but you can use just a bit of water or broth. After they are tender around 8 minutes you then add the chopped greens with a few tablespoons of water. Cover and cook 2-3 minutes until greens wilted. Remove from heat and add balsamic vinegar which really makes the difference in flavor. You can do different additions which the link gives at the end— such things as slivered almonds or golden raisins etc.

Bacon tofu

 This hits the spot. I found this on Facebook.

I did have to turn my oven up higher to 425 and I ended cooking it more like 20 minutes per side. Next time I will turn it up to 425 at the start and it may reduce cooking time. Not sure if the foil on the pan hindered the timing. Next time I’ll try parchment. 

Here is the original recipe; 

ingredients
8 oz extra-firm or super-firm tofu
1/4 cup low-sodium soy sauce (use tamari for gluten-free)
1 tbsp maple syrup
1 tbsp tomato paste(substituted ketchup)
1 tbsp liquid smoke
1 tsp apple cider vinegar
1/2 tsp ground black pepper(me-just a sprinkle)
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp olive oil (I omit)

Instructions
Drain the tofu. If not using vacuum packed super-firm tofu, wrap it in a clean towel and stack a heavy object (like a cast iron pan) on top of it to press out excess liquid. (Or, use a tofu press if you've got one). Leave the tofu to press while you measure out the other ingredients.
Preheat the oven to 400 degrees Fahrenheit. Place a metal rack on top of a baking sheet and lightly grease it. (If desired, put a piece of parchment on the baking sheet to catch drips, for easy cleanup).
Whisk together the remaining ingredients in a medium sized bowl.
Cut the tofu into thin strips, approximately 1/8 inch thick. Take each tofu slice and dip it fully into the marinade, then place it on the prepared baking rack. Repeat until all of the tofu slices are dipped, spacing them out evenly on the rack. Set aside the excess marinade.
Bake for 10 minutes. Remove the baking sheet from the oven. Gently flip over each piece of tofu. Brush or dab the tops of each tofu piece with some of the remaining marinade. Return to the oven and bake for another 5 to 10 minutes, or until browning around the edges and starting to take on a firm texture - it can burn quickly so keep a close eye on it. Remove from the oven, let cool, and enjoy!

Sweet potato curry

 Serve on rice. I added 2 apples, some golden raisins..,And some fresh cauliflower to mine. Note: the ingredients below were a tad too hot for me so next time use less. This was way less than the original called for🤪.This was way too hot for us..

INGREDIENTS 

3 cups cubed sweet potatoes ( was about 1 and 1/2 large potatoes)

1 cup chickpeas from can ( I use the whole can which is about 1 and 1/2 cups)

1 can diced tomatoes drained 

1/2 chopped purple onion

3 cups fresh spinach 

Juice from 1 lime

3 minced cloves of garlic

NOTE: reduce greatly the amount of seasoning for us;

1/2 tablespoon garam masala ( I use about 1/2 teaspoons)

1/2 teaspoon curry powder ( me- about 1/4 teaspoons)

1/2 teaspoons paprika ( me less)

1/4 teaspoon cumin 

I add turmeric ( about 1/2 teaspoons)

1 can(13.5 ounces) lite coconut milk— I use about 2 cups of the drinkable kind as less fat)

Salt and pepper to taste

Optional: a cup or so cauliflower, 2 apples with skin chopped . At end 1/4-1/2 cup golden raisins.

DIRECTIONS 

In my largest iron skillet cook onions and tomatoes for about 8 minutes until onions are tender and any leftover liquid in tomatoes is evaporated.

Add sweet potatoes, chickpeas, coconut milk and seasoning.  Also add cauliflower and apples if using. Cook covered 20-30 minutes until sweet potatoes are tender. 

Add 3 cups fresh spinach, raisins, and lime juice. Cover and after a minute turn off heat. Stir spinach until wilted, 

Serve over rice.

Chocolate date bars

 You can make small balls or little bar bites

1/2 cup chopped unsweetened dates soaked in water for an hour or so and then drained. You want them soft.

1/2 cup oats (I used quick)

1/2 teaspoon cinnamon 

1 & 1/2 tablespoons unsweetened cocoa powder 

Handful unsweetened shredded coconut 

Tablespoon peanut butter (optional)

Blend in food processor and form in balls or spread in small pan for bar bites. Cool in fridge. Delicious.? I like adding the peanut butter as it holds together well. I found soaking the dates is needed with the brand I buy, otherwise it is too crumbly.

Zucchini salad 2

 Easy and nice

Spirals of zucchini 

Cherry type tomatoes cut up

Black olives Italian dressing 

Toss 

Red cabbage broccoli salad

 

Small head of broccoli chopped 

Red cabbage chopped- a cup or so

Golden raisins 

Slivered almonds 

Mix with favorite Italian dressing with a tablespoon or 2 or 3 of orange juice

Waffles- dairy free, oil free

 

. I enjoyed this. I did only make half the recipe and it made about 7 waffles about 4” by 3”.each. Pictured is 4 of the waffles, Below is the full recipe.

4 cups gf rolled oats (sometimes I use a bit more- if batter too thin.

3 cups plant based milk 

2 bananas (ripe)

I tablespoon vanilla 

1 tablespoon baking powder 

Optional mu hubby adds flaxseeds to his( 1 tablespoons for 1/2 of the recipe,)

Mix in blender and cook as usual. PS I like to toast mine in the toaster forr extra crispy texture after cooking first in waffle maker. Good reheated this way as well.

My waffle maker takes about 7 -8 minutes for these particular waffles. Normally it takes 5 minutes for the other kind of waffles. But these are 7. You wait till the iron is not sticking closed on mine.

Ps if adding flaxseed if you let the batter rest a bit it gets thicker. If I overfill mine it takes longer than 8 minutes. 

Note: we toast these if we want them extra crispy.

Basil pesto without liquid oil

 Nice especially with pasta or gnocchi 

1 overflowing cup of basil leaves

A couple of baby spinach leaves 

1/4 cup walnuts

1 -2 tablespoon of lemon juice however much you like,

1 teaspoon of minced garlic

Salt  to taste 

Enough added water to purée in food processor 

Gnocchi gf

 Fun dish. I haven’t had gnocchi for about 20 years! You can get help on all the detailed how to do here https://www.glutenfreepalate.com/gluten-free-gnocchi/#mv-creation-455-jtr

For my part I did about 1/2 the recipe, but not sure. This made 4 servings for us. This is my list of ingredients:

2 large baking potatoes 

1 cup plus about 1/4 cup more of King Arthur gf measure for measure flour,

1/2 teaspoon of salt

Garlic powder would be nice too.

For serving:

We used a veggie pasta sauce, some homemade basil pesto, and some vegan pinto meatballs. Recipe for pinto beanballs here https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html?m=1

Directions:

Peel, chop, potatoes and cook for 15 minutes or until tender. Drain and mash them. Let them cool about 5-10 minutes in fridge. Add the flour enough to make it like play dough consistency (I had to add a tiny bit of water by wetting my hands a little when forming the ropes) along with salt and garlic powder if using. (Note- if your gf doesn’t have xanthan gum you may need to add 1/4 teaspoon.)

Dived dough into 1 inch long ropes or rolls and slice into bite sized equal pieces. You can mark sides of pieces with a fork— link shows how.

Place them in boiling salted water. Cook until they rise to the top and float . Mine took about 2-3 minutes. 

Remove with a slotted spoon and serve with basil pesto and pasta sauce or whatever.

Brown Rice salad

 

Tasty and also good in a wrap with hummus and picante sauce.

2 medium yellow squash lightly cooked

1/2 cup cubed carrots cooked

1/2 cup garden peas thawed or lightly cooked

1/2 cup chopped red or yellow bell pepper 

4 green onions just white part minced 

2 cups coked, cooled brown rice

2 tablespoons chopped fresh parsley 

Dressing:

1 and 1/2 tablespoons lemon juice

1 tablespoons rice vinegar 

2 tablespoons sesame tahini (me a teaspoon)

1 tablespoons olive oil (me-omit)

1 or more tablespoons water

1/2 teaspoon ground cumin 

Salt and pepper to taste

Optional- 5-6 fresh mint leaves chopped 

Optional-5-6 drops tobasco sauce

Directions 

Mix together the salad dressing ingredients.Mix the rice vegetable ingredients and then mix dressing into it. Serve ,

Millet oat bread gf

 Simple ingredients so you can assemble fast. Make sure to rinse millet first. Nice taste, texture and some nice crunch on edges.

The details on how to do our here: https://www.powerhungry.com/2021/01/05/flourless-millet-oat-bread-vegan-gf/

Note: I have directions on fridge if link fails🤓

Here are the ingredients 

2 cups rolled oats (gf if needed)

1 and 1/2 cup water 

1 tablespoon vinegar (apple cider vinegar or a light vinegar or lemon juice)

1 cup whole millet

2 teaspoons baking powder 

1/4 teaspoon baking soda

Optional: 1/2 teaspoon fine sea salt

Go to link for all the directions.

Note: after mixing as the link tells how you must bake immediately as the reaction of vinegar to rising agent makes bubbles and creates a bit of height.

The link gives directions if your millet is already ground and if oats are already ground. That would be easier as they have to be ground. The measure changes if you have ground ones. The recipe gives a technique for grinding ingredients,

Lentil chili and macaroni

 Easy dish and tasty.

INGREDIENTS 

1 and 1/4 cup dry lentil beans 

8 cups vegetable broth

1  can (15 and 1/2 ounces) of crushed tomatoes 

1/2  of a large onion - chopped 

1/2 bell pepper- green- chopped

6 minced garlic cloves 

2 teaspoons chili powder ( more if you like)

1 teaspoon basil

1 teaspoon thyme 

2 teaspoons oregano 

2 bay leaves

Salt and pepper to taste

Macaroni of choice— I cook it separately 

DIRECTIONS 

Place onions and bell pepper which have been chopped into soup pot. Add a bit of the vegetable broth and cook 5 minutes or until softened. Add the rest of the ingredients including the rest of the broth EXCEPT leave out the macaroni. Cook 25-30 minutes or until your lentils are done to your liking.

Cook your macaroni separately and then serve together with as much of each as you desire.

Tofu scramble baked

 Easy and tasty for supper or breakfast!

Ingredients:

,One block extra firm Tofu broken into pieces with your hand to look like scrambled eggs. Squeeze out some of the water as you’re doing this, not reserving the water.

1 can pinto beans drained ( can omit)

1 bell pepper chopped small

1 potato chopped small

1/4 teaspoon turmeric 

1 teaspoon garlic powder 

2 teaspoons onion powder 

1/2 teaspoon salt

Black pepper sprinkle over.

Directions:

Preheat oven to 400 degrees F 

Break up tofu to look like scrambled eggs

Add the rest of the ingredients mixing gently. Place on a cookie sheet and bake for 25/or30 minutes or until veggies are tender.

Can serve with salsa or picante sauce by itself or in wraps.

Chicken tacos

Love this.

Ingredients 

1 rotisserie chicken or two large cooked chicken breasts— chopped or shredded 

Bottled barbecue sauce 

Mix the above two together— use as much sauce as desired.

Salsa: 

mix 2 cups frozen corn that have been thawed.

      1/2 cup chopped purple onion

      1 cup red or green bell pepper 

      Juice of one lime

      Pepper and salt to taste.

Serve the bq chicken with the corn salsa in hard or soft tacos.

Taco chicken soup

 Nice!

Ingredients

• 1 pound chicken breasts chopped
• 1 teaspoon olive oil
• 2 bell peppers, seeded and chopped
• 1 red onion, peeled and chopped
• 4 cloves garlic, minced
• 15 ounces black beans (drained)
• 15 ounces fire roasted diced tomatoes
• 8 cups chicken broth
• 1 fajita seasoning packet or taco seasoning 
• 1 and 1/2 cups cooked rice— optional— however much you want

I used an orange bell pepper as I was out. I also added a small summer squash.

Sauté the onions, peppers, and garlic about 5 minutes. Add all but the cooked rice. Cook everything about 20 minutes or until all is tender. Add rice at end. Note: I added the summer squash during the last ten minutes chopping really small.

Meatloaf/ vegetarian using impossible beef

 

This was nice especially because it is a change from using beans in a “ meatloaf “

I basically used the recipe found here: https://tyberrymuch.com/the-best-vegan-meatloaf-with-beyond-meat/

I did sub prepared bq sauce, omitted the egg and the bread crumbs, but did use the oats. Used one large onion instead of 2 medium. Also didn’t have parsley—had a red bell instead of green bell pepper— came out great.

Go to link for directions, but here are the ingredients listed. 

I only used 1 , 12 ounce package of impossible beef and didn’t realize it also called for a package of vegan sausage or another of the vegan beef!!!!!!!!  I also cooked mine less- did the 45 minute covered and then about 25 uncovered at the 375F temperature— maybe a tad more?

 

Ingredients

BBQ sauce—(can substitute picante for mixing in the vegan meat and use ketchup with added grain mustard and a bit of picante for the topping) or use ingredients below for the BQ sauce

• 15 oz tomato sauce 
• 1 cup ketchup 
• 5 tbsp brown sugar 
• 1/4 cup white vinegar 
• 1 tbsp vegan Worcestershire sauce 
• 1/4 cup yellow mustard 
• Salt and Pepper, to taste

Meatloaf

• 1 1/2 cups old fashioned oats, pulsed into a flour
• 2 medium yellow onions, quartered
• 2 stalks of celery, chopped into 3" pieces
• 1 green bell pepper, chopped into 3" pieces
• 1-2 tbsp olive oil (omitted)
• 2 cloves garlic, minced
• 1 13 oz package vegan frozen ground "beef", thawed, I used Gardein Beefless Ground (or sub more Beyond Meat)
• 1 14 oz package Beyond Sausages or Ground Beef  (omitted)
• 2 tsp garlic powder 
• 2 tsp dried oregano 
• 1/2 cup chopped fresh parsley 
• 1/4 cup fine bread crumbs (omitted)
• 1/4 cup Just Egg (omitted)
• 1/4 tsp salt & pepper

Go to link for directions— it came out well omitting one package of the “beef” when I omitted the egg, and extra bread crumbs.

Shepherd pie 4 minutes!

 Note: fast version 

1   16 ounce can yams drained and mashed

1 can of the stew

DIRECTIONS

Dump stew in small casserole. Top with mashed potatoes. Microwave 3 minutes or until hot.

Strawberry blueberry Toss salad

 Nice spring salad

Romaine lettuce 

Strawberries 

Blueberries 

Slivered almonds 

Purple onions

Feta or goat cheese would be good also

Dressing of choice

Caesar chicken pasta

 Easy and tasty. I made it GF

Makes about 5-6 servings 

1   16 ounce package gf brown rice  pasta COOKED 

1  package shredded Parmesan (mine 6 ounces)

1/2 cup shredded mozzarella if desired

1 bottle gf creamy Caesar dressing or if prefer can use Ranch so not so tart

1 rotisserie chicken- skin and bones removed and chopped in bite sized pieces 

Option some petite frozen peas, garlic powder

DIRECTIONS 

Mix all together and place in 13 by 9 inch pan. Bake in preheated 350F oven for 20-25 minutes until hot.

Potato sausage casserole in rice cooker

 Easy dish- takes around 45 minutes in rice cooker set on white rice setting,

Potatoes—5- any kind desired / chopped 
Sausage 16 ounces cut up
1 cup chicken broth
Salt
Italian seasoning 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 chopped green bell pepper 
1/2 chopped onion

DIRECTIONS 

Sauté sausage a bit first. Spay my rice cooker a bit( mine is stainless on inside).

Layer 1/3 potatoes and sausage, 1/3 peppers and onions, and 1/3 seasonings. Repeat 2 more times. Pour in broth. Cover and cook on white rice setting until done. I believe mine was finished around 45 minutes,

Oatmeal Apple breakfast cake

 Easy, moist, good, Gluten free if using gf oats

INGREDIENTS

• 1 cup oats (I used gf quick oats)
• 1 large apple, peeled and chopped
• 3 Tbsp honey or maple syrup 
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3 tbsp yogurt
• 2 eggs
• 1 Tbsp butter or coconut oil

Directions 

Preheat oven 350F

Line 8 inch round pan with parchment paper on bottom. Grease sides.

Mix all ingredients together in food processor or whatever. Put into pan and sprinkle a few more outs on top cook 20-22 minutes until toothpicks comes out clean.

.

Chicken Biryani

 Easy dish made in my rice cooker. Serves 3-4

2 tablespoons of oil or ghee

1 pound boneless skinless chicken cut in bite sized pieces 

1/2 teaspoon salt if desired

1/2 teaspoon black pepper if desired 

1 cup jasmine rice or basmati rice

1 and 1/4 cup chicken broth

1 small onion chopped 

1 cup frozen green peas thawed

1 carrot- peeled and diced

I tablespoon fresh ginger grated

2 cloves minced garlic

1/2 tablespoons garam masala 

1 teaspoon groun turmeric 

1/2 cup plain Greek yogurt 

1/4 cup golden raisins 

1/4 cup toasted slivered almonds 

2 tablespoons fresh chopped cilantro 

Directions 

1. Turn on rice cooker to white rice setting 

2. Melt ghee or oil. Add chicken, salt and pepper. Let children cook 2 minutes without stirring.

3. Add rice, broth,, onion, peas, carrots, ginger, garlic, garam masala and turmeric, Stir. Close lid

4. When cooking cycle is done- fluff rice. Serve topped with yogurt, raisins, almonds and cilantro if desired.

Ps I accidentally put a tablespoon of the turmeric and I still liked it.

Tortilla pizza gf

Nice for lunch or snack Very easy and delicious.

1 large gf tortilla 

Marinara or pizza sauce - few tablespoons 

Toppings of choice— I used some mozzarella and Parmesan, onion and black olives and a few dabs of refried beans

Directions 

Preheat oven 400F

Place tortilla on parchment paper and spread with sauce and toppings. Cook 5-8 minutes or until edges are crispy. 

Note: If desired you can make a thicker base using a tortilla placed on the top of another tortilla then spread the toppings and bake.
 

Refried beans fat free

 My store is out of the fat free refried beans. So I found this recipe and it’s great.

1 can pinto beans Drained and rinsed 

1 teaspoon  ground cumin 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

1-2 tablespoons water

Directions mix all together and mash to the consistency you desire.

Ham and cheese crustless quiche

 

This came out creamy. Nice

Ingredients 

6 eggs large

2/3 cup plus 1/4 cup of half and half

1 cup chopped ham

1/2 cup onion, chopped

1/4 teaspoon minced garlic

7 ounces Swiss cheese chopped or grated 

Pinch of nutmeg and black pepper 

Directions 

Preheat oven 350F

Grease 9” pie pan

Sauté onion in a bit of butter for about 5 minutes until limp. Add garlic for a minute.

Place ham and cheese and onion/ garlic in bottom of pie plate.

Mix half and half and eggs. Mix in seasoning.

Pour over the ham mixture. Let sit 5 minutes and then cook in oven for 30-40 minutes not overcooking.  The temperature of the pie should reach 165-180 . If you overcook it won’t be creamy.  You just don’t want the center to be liquid 😀.

Remove from oven and let it sit at least 10 minutes— longer is fine. The longer it sits the easier it is for serving,

Banana split

 So good!!!

Split a banana (I used just a half split here)

Place plain Greek yogurt on top.

Add frozen or fresh blueberries 

Fresh strawberries 

A drizzle of chocolate and peanut butter

Banana oat clusters for cereal

 Really nice for a change up for breakfast. These might be good baked as well. Takes minutes in the pan, however.

1 large banana mashed 

1 cup oats

1 tablespoon maple syrup (can do less)

1/2 teaspoon cinnamon 

Pinch of salt

Really good with peanut butter drizzled over them just before eating 

Mix well and place in nonstick pan cooking on medium for 8-10 minutes- you break into clusters as you cook it.