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@ f2e2c80b:1b1b0af9
2024-09-26 15:11:24
## Details
- ⏲️ Prep time: 10 min (+24h to lievitate)
- 🍳 Cook time: 15
## Ingredients
- Toppings:
- Tomato sauce
- Mozzarella fiordilatte
- BIGA
- 200g type 1 flour
- 2g fresh yeast
- 120g water at room temperature
- DOUGH
- 5g fresh yeast
- 5g malt (or honey)
- 50g type 1 flour
- 55g water
- 15g salt
## Directions
1. 1. Place the biga with: 5g fresh yeast, 5g malt or honey, 50g type 1 flour and 35g water in the mixer and start kneading at first speed.
2. 2. Add 15g salt and 20g water.
3. 3. Place on the counter, food and knee for 20 minutes, then shape and leave rinse at room temp. for 1.30 h.
4. 4. When ready shape the pizza and spread tomato sauce.
5. 5. Put in hot oven at 280° for 10min.
6. 6. Take out, add mozzarella and bake again for 5 min.
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@ f2e2c80b:1b1b0af9
2024-09-26 15:01:08
## Details
- ⏲️ Prep time: 10 min (+24h to lievitate)
- 🍳 Cook time: 15
## Ingredients
- 200g type 1 flour
- 2g fresh yeast
- 120g water at room temperature
- .
- 5g fresh yeast
- 5g malt (or honey)
- 50d type 1 flour
- 55g water
- 15g salt
- Toppings:
- Tomato sauce
- Mozzarella fiordilatte
## Directions
1. 1. Place the biga with: 5g fresh yeast, 5g malt or honey, 50g type 1 flour and 35g water in the mixer and start kneading at first speed.
2. 2. Add 15g salt and 20g water.
3. 3. Place on the counter, food and knee for 20 minutes, then shape and leave rinse at room temp. for 1.30 h.
4. 4. When ready shape the pizza and spread tomato sauce.
5. 5. Put in hot oven at 280° for 10min.
6. 6. Take out, add mozzarella and bake again for 5 min.
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@ 44dc1c2d:31c74f0b
2024-09-25 20:15:13
## Chef's notes
Last time I made this I subbed the tomato puréed with some blistered cherry tomatoes. Don't think I'll be using the purée going forward.
I prefer thighs so that's what I use for this but use whatever you want.
Adjust spices based on the size of your onions. If all you have is two massive onions maybe use one and a half onion or just up the amount of spices a little.
## Details
- ⏲️ Prep time: ~10 min
- 🍳 Cook time: ~40 ish min
- 🍽️ Servings: 4
## Ingredients
- 2 Onions
- 2 tbsp tomato purée
- 1/3 cup cashews
- 1.5 tsp Garam Masala
- 2 ish cloves of crushed garlic
- 1 tsp chili powder
- 1 tbsp lemon juice
- 1/4 tsb ground turmeric
- 1 tsb salt
- 1 tbsp plain yogurt
- 2 tbsp of your cooking oil or fat
- 1 tbsp Coriander (Cilantro) plus extra for garnish
- 1 tbsp sultanas (golden raisins)
- 1 lb of chicken cubed
- 6 oz of white button mushrooms
## Directions
1. Quarter the onions and put them in a food possessor for about a minute
2. Add the tomatoes, nuts, garlic, Garam masala, chili powder, lemon juice, turmeric, salt, yogurt and blend for another minute tell its well mixed in.
3. In a wok or a large pan heat your cooking oil and add the onion and spice mix in. Fry gently for around 2-ish minutes, stir frequently.
4. Add the chicken, coriander, and raisins to the pan. Stir-fry for another minute or so.
5. Add mushrooms and water. Bring to simmer and cover the pan cook for 10 min or until the chicken is 100% cooked through.
6. Serve with plain rice and enjoy!
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@ 9fc6b5fc:5bacb10a
2024-09-18 03:54:39
## Details
- ⏲️ Prep time: 45 minutes
- 🍳 Cook time: 40 minutes
- 🍽️ Servings: 4-6
## Ingredients
- 1 frozen puff pastry sheet, thawed
- 2 red organic apples (skin color adds great visual pop)
- Juce of half a lemon
- 1 tablespoon of flour, to sprinkle the counter
- 3 tablespoons of apricot preserve
- Cinnamon (optional)
- Powdered sugar for decorating (optional)
## Directions
1. 1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.
2. 2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel so it will give the red color to your roses.
3. 3. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.
4. 4. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan on the stove.
5. 5. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
6. 6. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
7. 7. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
8. 8. Place the apples on the dough so that the skin side is facing away from you, and the bottom of the slice is at the middle of the dough (see cover image). Sprinkle with cinnamon if you'd like.
9. 9. Fold up the bottom part of the dough over the apple slices, so that it cups them.
10. 10. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it.
11. 11. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked. If using a convection oven, check the roses after 20 minutes and cover if the apple slices are already sufficiently browned. Convection ovens dry out the apples more quickly and will result in 10 minutes shorter cooking time.
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@ 30b99916:3cc6e3fe
2024-09-16 16:54:15
## Chef's notes
Recipe from my Dad who frequently used the term, UBETCHA.
## Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 30 minutes
- 🍽️ Servings: 5
## Ingredients
- 1 Quart/Pint medium sized Oysters
- 1 to 2 packs of regular saltine crackers
- 3 to 4 eggs beaten in a bowl
## Directions
1. Rinse Oysters thoroughly in cold water
2. In a gallon zip lock bag crush saltine crackers as fine as possible. I use a roller pin.
3. Place a portion of the crushed crackers into a bowl.
4. In a frying pan with cooking oil turned to medium.
5. Place rinsed oysters into the egg bowl.
6. Bread each egg soaked oyster in the crushed cracker bowl and place into the frying pan on medium heat.
7. Cook until each oyster is golden brown on each side.
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@ c69b71dc:426ba763
2024-09-16 08:21:02
## Chef's notes
This granola is a wholesome, nutrient-dense option that's free from sugar, oil, and artificial additives. The activated nuts and seeds are sprouted to enhance their nutritional value and digestibility, while the natural sweetness comes from apples and bananas. Dehydrating at low temperatures ensures the ingredients retain their raw, living enzymes. Enjoy this crunchy delight as a breakfast topping, snack, or straight from the jar!
The picture shows my delightful breakfast: creamy oat milk with chia seeds, topped with crunchy granola and fresh cubes of apple and pear 💚
Enjoy your crunchy, nutrient-packed granola⚡️
## Details
- ⏲️ Prep time: 10 min (soaking 24 hours)
- 🍳 Cook time: 16 hours (Dehydration)
- 🍽️ Servings: 6
## Ingredients
- 1 cup raw almonds
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1/2 cup raw cashew or walnuts
- 2 ripe banana
- 1 apple (cored)
- 1 tsp pure vanilla extract
- 1 tbsp raw cocoa powder
- 1/2 tsp ground cinnamon (optional)
- Pinch of sea salt
## Directions
1. Activate and Sprout the Nuts & Seeds: Soak the almonds, sunflower seeds, pumpkin seeds, and cashews or walnuts in water for 24 hours. Drain and rinse thoroughly.
2. Prepare the Fruit Mixture: In a blender, puree the banana and apple until smooth. Add the vanilla extract, cocoa powder, cinnamon (optional), and a pinch of sea salt to the puree.
3. Mix and Combine: In a large mixing bowl, combine the activated nuts and seeds with the fruit puree. Stir well until everything is evenly coated.
4. Dehydrate: Spread the mixture evenly on dehydrator trays. I use silicone sheets with a border. Dehydrate at a temperature at 42°C (115°F) for 12–16 hours, or until the granola is completely dry and crispy. If you don’t have a dehydrator, you can use your oven at its lowest setting, leaving the door slightly open.
5. Break Apart & Store: Once fully dehydrated, break the granola into chunks. Store in an airtight container in a cool, dry place for up to 2 weeks.
6. Serving Suggestions: Sprinkle on top of smoothie bowls, or eat as is!
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@ ffd375eb:4529ed08
2024-09-15 18:08:27
## Chef's notes
The ginger, lemon, and spicy peppers are optional ingredients that can be added to enhance the flavour and potential health benefits of the fermented garlic honey.
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 1 month (or longer)
## Ingredients
- Garlic cloves, peeled and cracked open (if possible)
- Local, unfiltered honey
- Ginger root, peeled and cut into 1/8 to 1/4 inch pieces (optional)
- Lemon, cut into small pieces (optional)
- Spicy peppers like bird's eye peppers (optional)
## Directions
1. Peel and crack open the garlic cloves. The cracked cloves will ferment faster.
2. Add the peeled and cracked garlic cloves to a clean jar, filling about half the jar.
3. Add the honey to the jar, leaving about 1 inch of headspace at the top.
4. If using, add the ginger, lemon, and/or spicy peppers to the jar.
5. Seal the jar tightly and shake well to combine the ingredients.
6. Burp the jar (open it to release built-up gas) and gently shake it once or twice a day for the next 1-2 weeks to allow the fermentation process to occur.
7. After 1-2 weeks, refrigerate the fermented garlic honey. Continue to burp the jar once or twice a week.
8. Use the fermented garlic honey within 2-3 months for best quality and safety.
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@ d7c93c62:467bcf85
2024-09-10 04:07:40
## Chef's notes
This recipe is will need to be broken down into 3 parts.
1 Growing a scobe.
2 Your first fermentation.
3 Your second fermentation.
The length of time that your kumbucha will need to ferment is going to be determined in part by the ambient temperature in the room where you are fermenting. A simple taste test starting with day 3 and proceeding 1 a day for each consecutive day, will help you see the change in flavor for your particular temperature and scoby. My personal ferments are typically done in 3 days.
## Details
- ⏲️ Prep time: 15 minutes
- 🍽️ Servings: 16
## Ingredients
- 4 cups boiling water
- 8 cups room temp water
- 2-3 tbsp. Loose-leaf black tea.(your choice which)
- 3/4 cup raw organic cane sugar
- 1 scoby
## Directions
1. Boil 4 cups of water and place your 2-3 tbsp of loose-leaf black tea and let steep for about 15 minutes. Strain out the tea leaves. Then add the 3/4 cup of sugar and stir till disolved. Do not use other types of sweeteners, you may kill the scoby. After the sugar is disolved add in the other 8 cups of room temperature water, which will bring down the temperature of the tea mixture. Your tea should be under 80f before you add your scoby. Poor this tea mixture into a 1 gallon glass jar, do not use plastic.
2. Add in your scoby and then cover your jar with a clean cloth or I like to put a coffee filter on the top of my jar with a rubber band to keep out any bugs or what not. Put the jar in a shady spot and let it sit for 3 days before testing. You can begin drinking it when the flavor is to your liking after the 3 day period.
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@ b7274d28:c99628cb
2024-09-10 03:52:43
## Chef's notes
Inspiration for this recipe struck me while preparing a traditional PB&J sandwich and my daughter was also preparing herself a grilled cheese sandwich. I saw the sliced cheddar cheese laying out and thought, "Why not?" Everything should be tried once, right? Lo and behold, it was more tasty than I expected!
Optional Modifications: Consider trying this recipe with toasted bread, crunchy peanut-butter, an alternative flavor of jelly, or even pickles or jalapenos if you are the particularly adventurous type.
## Details
- ⏲️ Prep time: 5-10 min
- 🍳 Cook time: NA
- 🍽️ Servings: 1-2
## Ingredients
- Sliced Wheat Bread x2
- Sliced Cheddar Cheese (Enough to cover the area of a slice of bread.)
- Creamy Peanut-Butter (approx. 2 tbsp)
- Strawberry Jelly (approx. 2 tbsp)
## Directions
1. Locate the ingredients and arrange them on the kitchen counter. (Dads: The jelly is probably buried behind everything in the fridge.)
2. If your cheddar cheese didn't come pre-sliced, carefully slice enough 1/8" slices to cover the area of a slice of bread.
3. Spread the peanut butter evenly onto one of the slices of bread. (Note: DO NOT lick the butter-knife... yet.)
4. Spread the jelly as evenly as you can on the other slice of bread. (NOW you can lick the knife.)
5. Place the sliced cheddar cheese onto the slice of bread with the peanut-butter, covering the area without overlapping the cheese slices.
6. Flip the slice of bread with the jelly onto the slice with the peanut-butter and cheese, jelly-side-down, forming the sandwich.
7. Enjoy!
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@ 44dc1c2d:31c74f0b
2024-09-09 01:55:24
## Chef's notes
Makes an excellent Chicken sandwich.
## Details
- ⏲️ Prep time: 6 Ish hours
- 🍳 Cook time: 40 min
- 🍽️ Servings: 1 loaf
## Ingredients
- 3 ½ - 4 cups bread flour, or more as needed
- 1 ⅓ cups warm milk (110°F – 115°F)
- 5 tablespoons honey
- 4 tablespoons salted butter, melted and slightly cooled
- 1 tablespoon instant “rapid rise” yeast
- 1 ½ teaspoons salt
- Oil or butter for greasing the bowl
- 1 tablespoon melted salted butter, for brushing the crust at the end
## Directions
1. To prepare the dough, weigh the flour or measure it by gently spooning it into a cup, then leveling off any excess. In a large bowl, combine the flour with the warm milk, honey, melted butter, instant yeast, and salt. Mix by hand or with the paddle attachment of a stand mixer until a shaggy dough forms, gradually adding more flour, as necessary, to get the dough to come together so that it just pulls away from the sides of the bowl.
2. Switch to the dough hook attachment (or use your hands) to knead the dough until fairly smooth, about 7-8 minutes.
3. Oil a large mixing bowl. Place the dough in the greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 ½ - 2 hours.
4. Punch down the dough. Transfer to a lightly floured work surface. Pat the dough into a 9 x 12-inch rectangle. Starting on one of the short sides, roll up the dough to make a log; pinch the seams. Place the dough seam-side down in a lightly greased 9 x 5-inch loaf pan.
5. Cover the pan with lightly greased plastic wrap; allow to rise for 1-2 hours, until it’s crowned about 1-2 inches over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
6. Bake the bread for 40-45 minutes, tenting the top of the bread loosely with foil towards the end if the top starts to get too brown. The bread should be golden brown, and it should sound hollow when tapped.
7. Brush the top of the warm bread with melted butter.
8. Remove from the pan and cool on a wire rack for at least 1 hour before slicing.
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@ 005bc4de:ef11e1a2
2024-09-07 11:49:51
## Chef's notes
The trick for this "colorful" potato salad is a variety of potato types and a variety of pepper colors.
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 15 minutes
## Ingredients
- 1 quart chopped potatoes
- 2 to 4 snack peppers
- 1/4 cup mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic salt
- 1/2 cup sweet relish, optional
## Directions
1. Chop potatoes and boil for 14 minutes.
2. Dice peppers
3. Strain potatoes, add peppers, mayo, salt, relish, mix and serve.
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@ ffd375eb:4529ed08
2024-09-06 15:39:31
## Chef's notes
Watch the video 🇫🇷: https://youtu.be/cYl4Lb0vbyc
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 3 months
- 🍽️ Servings: Many
## Ingredients
- 1 fennel bulb
- 1 large onion
- 3 garlic cloves
- 1/2 tsp salt per fennel bulb
- 1 tbsp turmeric powder per fennel bulb
- 1 tbsp oil per fennel bulb
- 1 tsp black pepper per fennel bulb
- 1 tbsp honey per fennel bulb
## Directions
1. Thinly slice the fennel bulb, onion, and garlic using a mandoline slicer.
2. In a bowl, mix the sliced fennel, onion, garlic, and salt. Let sit for a bit to allow the salt to act on the ingredients.
3. In a separate bowl, mix the turmeric, oil, black pepper, and honey to make a sauce.
4. Combine the fennel, onion, garlic mixture with the turmeric sauce and mix well.
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@ 9977c3ad:43a20d63
2024-09-06 13:08:49
## Chef's notes
Stabbing your duck with a meat fork, or making a tiny incision to determine the color is a huge no-no. The way that any chef worth his salt determines the temperature of duck is to poke it with a finger.
Bring the tips of your index finger and your thumb together in a circle, to form an «OK» sign. Now press the meaty part of your palm below the thumb – this is how a rare duckbreast feels.
For medium-rare, bring your middle finger and thumb together to form a circle, and press the meaty part of your palm below the thumb, and notice that it gets firmer the farther you go: this is medium-rare. Repeat the process with your ring finger: medium. Repeat the process with your pinky finger: well-done.
## Details
- 🍽️ Servings: 2
## Ingredients
- 1 large apricot
- 1 tsp. Champagne vinegar
- 1/8 tsp. chilly flakes
- 2 Tbsp. honey
- 1 small duck breast, skin-on
- 2 sprigs rosemary
- 1 piece fresh ginger root, 1/2 inch thick
- 1 Tbsp. butter
- 1/2 cup dry white wine
- 1/4 lbs Brie
- 3 oz. Mascarpone
- 1 sprig of mint
- Salt
- Coarsely ground black peppercorn
- Water
## Directions
1. Cut the apricot in half and then in wedges, about 5mm thick. Combine the vinegar, chilly flakes, 1/2 tsp. honey, and season with nutmeg. Toss the fruits in the seasoning and let them sit. Heat a skillet or light your barbecue. Over high heat, dry roast the marinated fruit wedges on both sides until they’re beginning to charr.
2. Preheat your oven to 475°F. Remove the leaves from the rosemary sprigs and peel the ginger. On a cutting board, combine the rosemary and ginger, then cover them with enough salt to season your duck breast. Chop everything together until the ginger and rosemary are finely minced, infusing the salt with their flavors. Season the butter with half of the infused salt. Score the skin of the duck breast and rub the seasoned butter into it. Then, season the skinless side of the duck with the remaining infused salt. Place the duck breast on a sheet tray, skin side up. Roast the duck in the oven for about 7 minutes, then reduce the temperature to 325°F. In a bowl, mix together honey and water. Brush the duck with this honey-water mixture. Continue baking and brushing the duck until it almost reaches your desired doneness (refer to the cooking guide above). Once done, open the oven door, turn off the oven, and let the duck rest for 10-15 minutes.
3. Plating: Cut the mint leaves in thin stripes (chiffonade). Carve the duck into thin slices. Pour the fondue into a flat soup bowl. Plate the fruit wedges and the chicken breast in a fan shape. Sprinkle mint leaves on top.
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@ 9977c3ad:43a20d63
2024-09-05 11:21:09
## Details
- 🍽️ Servings: 2
## Ingredients
- 1 cup Jasmine rice
- 1 Tbsp. lavender flowers, crushed with mortar and pestle
- 1/4 cup apple cider vinegar
- 2 Tbsp. fine cane sugar
- 2 Tbsp. honey
- 1 sprig rosemary
- 1/4 tsp angostura bitters
- 1/2 cup blackberries
- 1/2 cup blueberries
- 4 cups trimmed and quartered shiitake mushrooms
- 1 tsp fresh coriander crushed
- 1/4 tsp fresh cumin ground
- 1/2 tsp red pepper flakes
- 3 sprigs of thyme
- 2 Tbsp. olive oil
- 1 tsp soy sauce
- 1 cup creamy coconut milk
## Directions
1. Combine rice, lavender, 1/4 tsp salt, and 2 cups of water in a saucepan. Bring the rice to a boil, cover the pan with a lid and turn the heat off. Let the rice sit in the pan for at least 20 minutes.
2. Combine 1/4 cup of water, the vinegar, sugar, honey, rosemary, angostura bitters in a saucepan and bring the brine to a boil. Season with a pinch of salt. Add the berries and wait until the brine comes back to a boil. Lower the heat, so the brine simmers but does not boil. When the brine thickens, after about 15 minutes, remove the saucepan from the heat and set it aside.
3. Pre-heat the oven to 400F. In a bowl big enough to hold all the shiitake, combine the olive oil, the soy sauce and the spices. Whisk vigorously, so the oil emulsifies with the other liquid. Toss the shiitake in the mix to marinate, then evenly lay them out on a baking sheet with parchment paper. Bake the shiitake for 10 minutes. When you remove the shiitake from the oven, remove the thyme and throw it out. In a saucepan, bring the coconut milk to a boil. Add the shiitake and reduce the heat to a light boil until the sauce thickens.
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@ 9a35b935:4b4c66af
2024-09-03 01:43:37
## Chef's notes
Easy and flavorful dish that can be prepared cooked in about 30-35 minutes. Just omit the smoke if you want to take it indoors with the oven
## Details
- ⏲️ Prep time: Rub ahead of time
- 🍳 Cook time: 30-35 minutes (temperature though and not time)
## Ingredients
- 2 tablespoons paprika
- 4 tablespoons coconut sugar (can substitute brown sugar)
- 1.5 tablespoons kosher salt
- 1 tablespoon fresh black pepper
- .5 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground mustard
- 1/2 teaspoon cayenne pepper (optional)
## Directions
1. Pat tenderloins dry and season with Rub and let rest for at least two hours
2. Fire up grill / smoker to 350 When appropriate for your grill add a mild wood like pecan.
3. Smoke Roast and pull off a little early to let rest to 145. I like this temp because I think searing becomes optional. If you want to sear go ahead and take it down to 250
4. If sear is desired: Sear for one minute per side in a hot cast iron pan. Check after 30 seconds to be careful not to let the sugar burn
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@ 9bc2d34d:d19d2948
2024-09-02 19:41:40
## Chef's notes
This recipe is designed for home cooks who want to recreate the delicious buttery hollandaise sauce at home without feeling overwhelmed. It focuses on teaching the basics of the sauce, allowing beginners to master the fundamentals before experimenting with seasonings, hot sauces, or herbs.
Please note the thickness of sauce in the picture. This is after ten minutes of blending.
## Details
- ⏲️ Prep time: 3 minutes
- 🍳 Cook time: 10 minutes (blending)
- 🍽️ Servings: 2 - 4
## Ingredients
- 4 egg yolks
- 8 tablespoons of melted butter
- 1 tablespoon of lemon juice
- Pinch of salt
- Pinch of pepper
## Directions
1. Melt butter in the microwave or on the stovetop.
2. Separate the egg yolks from the egg whites (reserve the egg whites for another dish).
3. Place the egg yolks in a blender.
4. Start the blender (medium to high settings for blend mode is fine).
5. Slowly pour the melted butter into the cover opening (it will splatter).
6. Add the remaining ingredients.
7. Blend for ten minutes (seriously, walk away and do something else).
8. Taste and adjust the flavors (add extra lemon juice or salt if desired).
9. Serve over your breakfast!
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@ 0edc2f47:730cff1b
2024-09-02 15:50:08
## Chef's notes
This recipe works with any fat, although butter is generally preferred and traditional. To make it vegan, substitute vegetable oil for the butter and nut milk for the regular cow’s milk. If you want a smokier flavor, try substituting an equal amount of bacon grease for the butter.
## Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 15 minutes
## Ingredients
- 2½ pounds spinach in bulk, or two 10-ounce plastic wrapped bags, blanched, (very well) drained, and chopped (or about 1.75 cups well-drained thawed frozen spinach)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- Grated nutmeg (optional, to taste)
- Black pepper (optional, to taste)
- Salt (to taste)
## Directions
1. Melt the butter (or whatever fat you are using) in a saucepan and add the flour, stirring with a wire whisk.
2. Add the milk, stirring rapidly with the whisk. Cook until the mixture starts to bubble and thicken.
3. Add nutmeg, salt and pepper to taste.
4. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Continue to cook until spinach is heated through and serve.
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@ 0edc2f47:730cff1b
2024-09-02 01:54:55
## Chef's notes
In this case, sweet-and-sour doesn’t mean Americanized Chinese food but rather the sauce that dominated the Shabbos and Pesach dinner table among American Jewish immigrants in the early 20th century.
## Details
- ⏲️ Prep time: 30 minutes
- 🍳 Cook time: 6 hours
- 🍽️ Servings: 12
## Ingredients
- 1 medium onion, peeled and quartered
- 2 tsp ground ginger
- 8-10 large cloves garlic
- 1 cup ketchup
- ¼ cup dry sherry
- ¼ cup sake
- ¼ cup cider vinegar
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon coarsely ground black pepper
- ¼ teaspoon ground cloves
- 1½ cups Coca-Cola, ginger ale, or Dr. Pepper
- 1 first-cut brisket, 6 to 7 pounds (2.7-3.2kg), rinsed and patted thoroughly dry
## Directions
1. Preheat oven to 325F / 160C.
2. Combine all ingredients except brisket in a blender and blend until smooth.
3. Place brisket in a Dutch oven or other large pot with a tight-fitting lid.
4. Pour sauce over brisket, place lid on pot, roast in oven for 3 hours. Flip roast and return to oven for 3 hours or until fork tender.
5. Remove roast to rest. Skim fat from sauce and reduce if desired. Serve immediately with sauce or cool, cover brisket and refrigerate overnight in cooking pan. The next day, defat sauce, reduce if desired, and reheat meat in sauce before serving.
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@ c69b71dc:426ba763
2024-09-01 11:50:28
## Chef's notes
All you need are your favorite vegetables, nori sheets, a bamboo mat, a cutting board, and a knife. For the dip, you can simply use soy sauce, or try this recipe for a delicious creamy dip.
I make my own cream cheese with soaked cashews, nutritional yeast, salt, lime juice, and vinegar. You can also find vegan cream cheese or cashew cheese at a health food store.
Feel free to add other veggies like bell pepper, chili, cucumber, fresh onion or anything you like!
In the image I used also red bell pepper and shiitake.
## Details
- ⏲️ Prep time: 20-30 min depending the amount
- 🍳 Cook time: 0
- 🍽️ Servings: 2
## Ingredients
- 1 carrot medium size
- 300g cauliflower
- 1-2 leaves of red cabbage
- 1 avocado
- 1/2 cup cream cheese (see chef's note)
- 4 tbsp tamari sauce (organic soy sauce)
- 1 tbsp mustard
- 1 tbsp date syrup (optional any other liquid sweetener of your choice like agave or maple)
- 1 tbsp peanut butter (preferable raw quality)
- 1/2 tsp grated ginger (fresh or powder)
- water
- 1/4 tsp garlic, freshly grated or dried ground
## Directions
1. Finely grate the cauliflower by hand or in a blender. This is the rice substitute.
2. Cut the carrot into thin strips using a vegetable peeler.
3. Cut the red cabbage leaves into thin strips and massage them with your hands in a bowl to make them a little more tender.
4. Remove the pit from the avocado and take out the flesh and cut it into thin slices.
5. Now place the nori sheet on the bamboo mat, spread a thin layer cashew cheese or cream cheese evenly on the nori sheet, cover 2/3 of the sheet with the finely grated cauliflower (as if it was rice, press lightly to hold it together).
6. Then use some of the prepared vegetables and roll up the sushi using the bamboo mat.
7. Moisten the end with a little water and finish rolling the sushi. Be careful not to fill it with too much of the ingredients and make sure to roll as tight as possible.
8. Then you can cut the roll into bite-sized pieces on a wooden board and with a sharp knife. Place the individual rolls on a plate. Continue like this until you have no more vegetables.
9. For the sauce, mix all the ingredients (peanut butter, date syrup, mustard, ginger, tamari sauce) in a bowl with a fork and if it is too thick and too salty, add a little water.
-
@ 5b0183ab:a114563e
2024-08-29 03:34:51
## Chef's notes
Growing up there are a few staple foods that stick with you. For me, it was my Grandma Betty's Chicken Dijon. It was my birthday request every year and every time we cook it up it touches my heart. Grandma Betty passed away a 7 years ago. This dish is dedicated to her, directly from her recipe book.
## Details
- ⏲️ Prep time: 10
- 🍳 Cook time: 35
## Ingredients
- 4 Chicken Breasts
- 3 Tbsp Butter
- 2 Tbsp Flower
- 1/2 Cup Heavy Cream
- 3 Tbsp Dijon Mustard
- Tomato Wedges
## Directions
1. In large skillet, cook chicken in butter on medium heat till brown on both sides and cooked through (about 20 min)
2. Remove chicken and set aside
3. Stir flower into skillet drippings. (whisk thoroughly for best flavor)
4. Add chicken broth and cream. Whisk until sauce thickens. (about 5 minutes)
5. Add dijon mustard and stir to combine.
6. Place chicken breasts in skillet. Place lid on skillet and simmer on low. (10 minutes)
7. Slice tomato in wedges
8. Chop Parsley
9. Plate Chicken, pour cream sauce, tomato wedges and garnish with parsley.
10. Pairs well with steamed rice or pasta and your favorite vegetable(s) (I prefer sweat peas and Steamed Rice)
-
@ af9c48b7:a3f7aaf4
2024-08-27 16:51:52
## Chef's notes
Easy recipe with simple ingredients. This recipe uses some store bought, precooked items as way to cut down on cook time. I recommend letting the vegetables thaw if you don't like them on the firm/crunchy side.Feel free to substitute fresh ingredients if you have the time and want to make the extra effort.
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 50 min
- 🍽️ Servings: 8-10
## Ingredients
- 2 (8 oz) packages refrigerated crescent rolls (dough sheets preferred)
- 1 pound cooked rotisserie chicken (deboned and chopped)
- 2 table spoons of butter
- 2 (10 once) packages of frozen mixed vegetables
- 1 (15 once can sliced potatoes (drained)
- 1 (10.5 once) can condensed cream of chicken soup
- 1 (10.5 once) can condensed cream of mushroom soup
- 1/2 cup milk
- salt and ground pepper to taste
## Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line the botton of 9x13-inch baking dish with one can of crescent roll dough. If you don't get the sheet dough, be sure to pinch the seams together.
2. Melt the butter in a sauce pan over medium heat. Then add the chicken, mixed vegetables, and sliced potatoes (recommend cutting into smaller pieces). Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
3. While the mixed vegetables are heating, warm both cans of condensed soup in a seperate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
4. Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough. Feel free to cut some slits in dough if you are using the dough sheets. Cover lightly with foil to prevent the crescent roll dough from browning too quickly.
5. Bake in oven until heated through and dough is a golden brown. Cook time should be around 45-50 minutes I reommend removing the foil for the last 10 minutes to get a golden crust. Be sure to keep a close watch on the crust after removing the foil because it will brown quickly.
-
@ c230edd3:8ad4a712
2024-08-26 01:13:49
## Chef's notes
Allow meat to soak for 1-24 hours. The rougher the cut, the longer the soak. This is great for open flame grilling, as well as pan seared, though the latter is preferable. Petit Sirloin can marinade for approximately 1 hour and still develop tenderness. I like to score the steaks if they will only be resting in the mix for a short time. All seasonings can be adjusted to taste. Base ingredients scale well, for any number of steaks. Equal parts, enough to coat the meat is really all that matters.
I'm terrible at remembering cooking pictures, so image is a random steak. I will try to remember to update that next time I make these.
## Details
- ⏲️ Prep time: 10
- 🍳 Cook time: However long you usually cook your steak to preferred doneness
## Ingredients
- 4 petite sirloin steaks or other cut
- 1/4 cup yellow mustard
- 1/4 cup soy sauce
- 3-5 cloves garlic, depending on size, minced and salted
- 1 tsp dried basil
- 1\2 tsp crushed red pepper
## Directions
1. Mix ingredients and marinade 1-24 hours.
2. Grill or pan sear to your preferred doneness
3. Enjoy!
-
@ be39043c:4a573ca3
2024-08-19 23:36:04
## Details
- ⏲️ Prep time: 5 mins
- 🍳 Cook time: 10mins
- 🍽️ Servings: 2-
## Ingredients
- Shishito
- Butter/ Oil of your choice
- Soy sauce
- Salt
- Sugar (optional)
## Directions
1. 1. Wash shishitos, remove stems, and dry.
2. 2. Heat the pan, add butter or oil, and shishitos. Sauté until shishitos are tender and winkled.
3. 3. Add a bit of sugar (optional), and a bit of salts, and finally soy sauce. Do not add too much soy sauce. Try and adjust with more say sauce if needed.
-
@ 8a3a9236:374b9419
2024-08-19 15:07:59
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 2 (depends how hungry the bears are)
## Ingredients
- 1 pound boneless chicken (thighs or breast)
- 1 can Campbells Cream of Mushroom Soup
- half a can of heavy cream
- 6 ounces white rice
- garlic powder
- cayenne pepper
- onion powder
- salt & pepper
## Directions
1. Start by getting the rice going.
2. generously season chicken with salt and pepper
3. cook chicken
4. prepare sauce: mix cream of mushroom soup with heavy cream (i use 1/2 of the empty soup can to measure)
5. add generous portions of garlic powder and cayenne pepper. Add in some onion powder and salt and pepper as well. stir all these together on low/medium heat
6. once chicken is cooked, chop it up into tiny pieces. The chicken needs to be chopped up to give the sludge the proper consistency
7. add chicken to sludge (sauce) and stir so everything is well mixed.
8. finally, pour the chicken/sludge over the rice and mix all that together. ENJOY!
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@ c69b71dc:426ba763
2024-08-18 14:35:51
## Chef's notes
You will need a blender!
🌱 This breakfast is nutritious, healthy, easy, and quick to make.
🌱 It's gluten free and vegan.
## Details
- ⏲️ Prep time: 10 min.
- 🍳 Cook time: 0
- 🍽️ Servings: 2
## Ingredients
- 1 Apple 🍏
- 2 Ripe Peaches 🍑
- 1 Banana 🍌
- 1/2 cup (Wild) Blueberries 🫐 (frozen or fresh)
- 1/2 cup pine nuts (or optional ground almonds)
- 4 tbsp Almond Butter (or optional cashew butter)
- 2 Pitted Dates
- 1 tbsp Vegan Protein Vanilla Powder (optional)
## Directions
1. Peach, apple, pine nuts, pitted dates, and vanilla protein powder: Blend until smooth.
2. Peel and slice the banana into rounds.
3. Blueberries (thaw in a water bath if frozen) and just mix and stir with a spoon in a little bowl with almond butter. (no need to blend with a blender)
4. Alternate layers of peach-apple mixture, banana and blueberry-almond butter mix in a glass.
5. Garnish with grapes, pine nuts, cacao nibs, and a drizzle of almond butter
6. Enjoy and tag me, when you try the recipe 💜🙏🏽💚
-
@ b22fef18:1bba6e1f
2024-08-16 17:54:13
## Chef's notes
Old family recipe that my grandma used to make during the summer. Creamy and refreshing.
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 4 hours chilled
- 🍽️ Servings: 8-10
## Ingredients
- 3/4 cup shredded cucumber
- 3/4 cup cucumber juice
- 3/4 cup water
- 1 packet lime jello
- 1/4 cup chopped onion
- 1 cup 4% cottage cheese
- 1 cup Miracle Whip
## Directions
1. Shred cucumber and add salt to draw out moisture.
2. Mix juice from shredded cucumber and water.
3. Heat juice/water and dissolve lime jello.
4. Allow to cool slightly. (Add a couple ice cubes to chill it down and remove before melted)
5. Mix together the jello mixture and all other ingredients.
-
@ d1b118c6:4985b38d
2024-08-15 19:34:51
## Chef's notes
I hope you like it, let me know
https://maria.omg.lol
## Details
- ⏲️ Prep time: 10 minutes or so
- 🍳 Cook time: 30 minutes or so
- 🍽️ Servings: 1-4
## Ingredients
- Brussels sprouts cut in half
- Olive oil
- Salt, pepper, garlic powder
- Dried cranberries (craisins)
- Sunflower seeds
- Goat cheese
- Balsamic vinegar
- Sugar
## Directions
1. Preheat oven to 375°F
2. Cut brussel sprouts in half
3. Put them on a baking sheet and mix them up with olive oil and seasoning
4. Throw them in the over for like 20-30 minutes
5. Mix balsamic vinegar and sugar together in a sauce pan, heat up til boil then turn it real low to thicken it up a bit
6. When the Brussels start to brown pull them out of the oven
7. Pour the balsamic sauce on the Brussels to taste
8. Add dried cranberries and sunflower seeds to taste
9. Add goat cheese to taste or use on flatbread/crackers on the side
10. Add bacon bits to taste (if you have already cooked bacon!)
-
@ 9bc2d34d:d19d2948
2024-08-13 22:13:23
## Chef's notes
Enjoy your delicious keto ham, egg, & cheese breakfast cups!
#foodstr #foodjournalist #gastronomy #keto #homecooking #recipe
## Details
- 🍳 Cook time: 15-20 (until the egg is cooked to your desired doneness)
- 🍽️ Servings: 1-12 (make one or fill the whole muffin tin)
## Ingredients
- Slices of deli ham or your choice
- Large egg (one for each slice of deli meat)
- 2 tablespoons shredded cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon thinly sliced shallots
- Salt and pepper to taste
- Optional: herbs or spices (like paprika or chives) for extra flavor OR bacon crumbles
## Directions
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Muffin Tin: Lightly grease a muffin tin to prevent sticking.
3. Form the Ham Cups: Take a slice of deli ham and press it into one of the muffin tin cups, creating a cup shape. Repeat with the remaining slices of ham, using one slice per cup.
4. Add Shallots: Sprinkle a little bit of the sliced shallots into each ham cup.
5. Add Cheese: Add a tablespoon of shredded cheese into each ham cup on top of the shallots.
6. Crack the Egg: Carefully crack an egg into each ham cup, being careful not to break the yolk. If you prefer, you can whisk the egg beforehand and pour it in.
7. Season: Sprinkle with salt, pepper, and any optional herbs or spices you like.
8. Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the egg is cooked to your desired doneness.
9. Cool and Serve: Let the cups cool for a minute before carefully removing them from the muffin tin.
10. Enjoy your delicious keto ham, egg, & cheese breakfast cups!
11. #foodstr #foodjournalist #gastronomy #keto #homecooking #recipe
-
@ 048ecb14:7c28ac78
2024-08-02 00:20:09
## Chef's notes
* Makes 6 buns
* Can be cold fermented over night - do what works for your schedule (for a night event, start in the morning ; for a lunch event, prep the night before and cold ferment).
* Based on a [recipe by the ChainBaker](https://www.chainbaker.com/yudane-buns/) (whose recipes and [YouTube](https://www.youtube.com/c/ChainBaker/videos) I highly recommend).
* This recipe uses a softening technique called Yudane which involves prepping flour + boiling water in advance to making the dough.
* Work with the dough in a cool environment < 24°C (75°F) so that the dough is not too sticky. When it's really sticky, I just use a Slap and Fold kneading method.
## Details
- ⏲️ Prep time: 6-7 hr (start to finish)
- 🍳 Cook time: 25
- 🍽️ Servings: 3 (2 rolls/person)
## Ingredients
- Flour 300g (50g for yudane + 250g for main dough)
- Boiling Water 50ml
- Milk 150ml
- Dry Active/Instant Yeast 4g
- White Sugar 20g (can be reduced)
- Salt 6g
- Butter (softened) 20g
- Egg Yolk 1
- [glaze] Egg White 1
- [glaze] Sesame seeds
## Directions
1. [Yudane] Pour 50ml of boiling water over 50g of flour while mixing. Put in fridge to cool for 1.5 hours.
2. Take butter out of fridge and leave to soften
3. In a big bowl add the yeast, salt, sugar, egg yolk. Pour in the cold milk and mix so that the granules can hydrate/dissolve
4. Add the cooled yudane from the fridge and mix.
5. Add in the rest of the flour and mix. Leave to hydrate for 15mins.
6. Scrape the dough out onto a cold surface for kneading. It will be quite wet (especially in a warm environment). Knead for 5-6 minutes, possibly using the slap and fold method due to stickiness.
7. Add the butter, and knead for another couple of minutes so that it is well incorporated.
8. Collect the dough (it's okay if it's still sticky and difficult and not a pretty ball) and move back into the bowl. Cover with plastic wrap.
9. If baking same day, leave for 2-2.5 hours to proof/ferment at room temperature (~24-26°C/75-78°F). Adjust the time for higher/lower temps. If baking the next day, put the bowl in the fridge overnight.
10. After the bulk proofing time is up, prep a scale and weigh the dough. Calculate what each dough ball should be (this recipe makes 6 balls).
11. Slice the dough into pieces weighing the right amount for each ball. I find this is usually around 85g, but depends on factors like how much dough was lost in moving / evaporation etc. so weighing is important.
12. Frequently dust the working area with flour so the balls don't stick. For each ball, loosely fold the edges of the dough into the center, flip it over and let it rest for 10-20 minutes.
13. Once again flip each ball over and fold the edges again inward. A little tighter/cleaner this time. Flip so the folds are down, and gentle roll the dough in a circular fashion with a cupped hand so that it becomes a ball. You can also try to create some tension at the top of the ball if you know how.
14. Prepare the tray you'll bake the buns in, lining the bottom with a cooking sheet.
15. Line up the balls on the tray with a little space between (they'll grow) and place plastic wrap over them so they don't dry out, dusting the tops and side with just a little flour so the film doesn't stick.
16. Leave the balls to proof/rise for 2 hours.
17. Pre-heat the oven to 160°C/320°F.
18. While waiting for the over to heat up, use the leftover egg whites to brush over the buns. Then sprinkle sesame seeds over the top.
19. Bake for 25 minutes and then let rest for another 30min. I recommend toasting in butter in a frying pan prior to serving with burgers
-
@ a1db88e7:f541cabf
2024-07-22 11:00:59
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 35 mins
## Ingredients
- 4 eggs
- chives
- Onions one chopped
- Mushrooms of your choice
- Salt and pepper
- Cayenne pepper
- Milk - preferably oat or almond
## Directions
1. Blend the eggs with the chopped up onions and chives. Put in the seasoning and whisk well with the milk.
2. In a pan, melt the butter or oil on medium heat. Pour down the eggs. Let it sit for a few minutes and then lower the heat. Let i be för approximately 15 min. Let it set and rest for a few minutes.
-
@ 44dc1c2d:31c74f0b
2024-07-11 19:26:22
## Chef's notes
Make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.
This goes great with rice.
## Ingredients
- 6 skin-on, bone-in chicken thighs (about 2 pounds total)
- Kosher salt
- 2 tablespoons sesame oil, preferably toasted, divided
- 1 pound medium carrots, scrubbed
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 1-inch piece ginger
- 3 scallions
- Toasted sesame seeds (for serving)
## Directions
1. Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low.
2. Pat 6 chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.
3. Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up thighs to allow hot fat to run underneath. If thighs are stubborn and don’t want to release, let them go a bit longer.
4. While thighs are cooking, cut 1 lb. carrots into 4" segments.
5. Cook thighs until meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.
6. Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange so all are side by side in a single layer in direct contact with skillet. Cook, undisturbed, until lightly charred on first side, about 5 minutes. Turn carrots so charred side is facing up, then season lightly with salt.
7. Cook carrots on opposite side until lightly charred, about 2 minutes. Turn off stove and transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily pierces surface of carrot but encounters resistance in the center, 8–10 minutes.
8. While carrots are roasting, stir 2 Tbsp. soy sauce, 2 Tbsp. Sriracha, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and remaining 1 Tbsp. oil in a small bowl. Scrape peel off of ginger root with a spoon; discard peel. Grate ginger into bowl with microplane, then stir to combine.
9. Carefully remove skillet from oven (the handle will be hot!) and place on stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part near the bone will register 165°), juices run clear, sauce is caramelized on chicken skin, and carrots are tender all the way through, 12–18 minutes. Remove from oven and let rest 10 minutes.
10. While skillet is resting, thinly slice 3 scallions.
11. Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.
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@ ee2f41fa:23552fbb
2024-07-10 12:38:57
## Chef's notes
Perfect for the summer days
## Details
- ⏲️ Prep time: 5-10min
- 🍳 Cook time: no cooking time
- 🍽️ Servings: 4
## Ingredients
- 2 cucumbers (about 500 g or 1 lb)
- 500 g plain yogurt (1 lb)
- 2 -3 tablespoons of crushed walnuts (optional)
- 1 bunch fresh dill
- oil
- salt
- water (optional)
## Directions
1. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
2. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
3. If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
4. Put into the refrigerator to cool or add ice cubes.
5. Serve cold
-
@ af9c48b7:a3f7aaf4
2024-07-10 03:41:28
## Chef's notes
I found this recipe online and couldn’t believe I’d never thought about it before. This is the easiest way to prepare corn on the cob for a large group. This is a must try for your next big event.
## Details
- ⏲️ Prep time: 30 minutes
- 🍳 Cook time: 45 minutes
- 🍽️ Servings: 10-20
## Ingredients
- 20-30 ears of fresh sweet corn on the cob
- 3-4 sticks of butter
- Season to taste…salt, pepper, cajun seasoning
## Directions
1. Shuck fresh corn, removing all silk and husks, then rinse if desired
2. Place corn in a cooler (size needed will be based on # ears)
3. Bring pots of water to boil and pour into cooler, covering all the corn
4. Add a stick of butter for every 6-8 ears of corn
5. Add seasoning to taste
6. Seal cooler and allow to sit for 45 minutes
7. Enjoy fresh cooler corn with friends and family
-
@ 0e8c41eb:95ff0faa
2024-07-08 14:36:14
## Chef's notes
Sprinkle a pinch of salt in a bowl. Sift 275 grams of flour above it. Make a well in the center of the flour and sprinkle the yeast into it. Add 50 grams of butter, 25 grams of sugar, and the egg. Pour in the milk and knead the dough with the mixer or by hand into a smooth dough. If necessary, add a bit more flour if the dough is too sticky. Form the dough into a ball. Let the dough rise covered with cling film at room temperature for 1 hour.
Peel the apples. Cut the apples and apricots into pieces. Cook the fruit with 150 grams of sugar and 50 ml of water in 15 minutes into a thick compote. Let this fruit filling cool.
Knead the dough again briefly and roll it out to a round sheet of about 28-30 cm in diameter, so that it fits well over the baking tin. Press the dough into the tin and press it well into the corners. Let the dough rise again for 10 minutes and cut off the excess edges.
Spread the fruit filling over the dough.
Mix the rest of the flour with the remaining 100 grams of butter and 100 grams of sugar and knead it with your fingers into a crumbly mixture. Sprinkle this crumble mixture over the fruit filling. Bake the tart in the preheated oven at 200°C for about 30 minutes until golden brown.
Variations:
Only apple? Make this tart with 1 kilo of apples.
High or low? You can also bake the crumble tart in a low tart tin of 30 cm diameter. If the fruit filling is a bit too voluminous, you can make double the crumble mixture and sprinkle it over the larger surface area.
Additional needs:
Mixer with dough hooks or food processor
Cling film
Round baking tin with a diameter of 28-30 cm, greased
## Details
- ⏲️ Prep time: 45 min + 1 hour Rising
- 🍳 Cook time: 30 minutes
- 🍽️ Servings: 8
## Ingredients
- 375 grams flour
- 1 packet dried yeast (7 grams)
- 125 grams unsalted butter, at room temperature
- 275 grams sugar
- 1 egg
- 100 ml milk, at room temperature
- 500 grams apples
- 500 grams apricots (fresh or from a can)
## Directions
1. Sprinkle a pinch of salt in a bowl. Sift 275 grams of flour above it. Make a well in the center of the flour and sprinkle the yeast into it. Add 50 grams of butter, 25 grams of sugar, and the egg. Pour in the milk and knead the dough with the mixer or by hand into a smooth dough. If necessary, add a bit more flour if the dough is too sticky. Form the dough into a ball. Let the dough rise covered with cling film at room temperature for 1 hour.
2. Peel the apples. Cut the apples and apricots into pieces. Cook the fruit with 150 grams of sugar and 50 ml of water in 15 minutes into a thick compote. Let this fruit filling cool.
3. Knead the dough again briefly and roll it out to a round sheet of about 28-30 cm in diameter, so that it fits well over the baking tin. Press the dough into the tin and press it well into the corners. Let the dough rise again for 10 minutes and cut off the excess edges.
4. Spread the fruit filling over the dough.
-
@ cec2981c:814d4f26
2024-07-08 12:56:36
## Chef's notes
More information about its origins: https://en.wikipedia.org/wiki/Soda_bread
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 45 min
- 🍽️ Servings: 4-8
## Ingredients
- 500 gr whole grain flour
- 450 ml butter milk
- 10 gr (sea)salt
- 15 gr baking soda (not US's "baking powder") (also known as sodium bicarbonate)
- a bit of butter or olive oil
## Directions
1. Pre-heat the oven to 220°C
2. Put all flour in a bowl with baking soda and salt. Mix it well.
3. Create a hole in the middle and pour all butter milk in the center.
4. Stir it from the centre and slowly mixing all together until you get a dough.
5. When mixed, the dough is sticky. Use all purpose flour on counter and bulge to the same size as your skillet.
6. Use a bit of butter or olive oil to wet the skillet to prevent sticky bread. And put the dough in your skillet.
7. Add a but of flour on top of the dough and then cut lightly a X.
8. Bake for ±45 min on 220°C until done (inside temperature must be at least 95°C). Turn up the heat for the last 5 min to get a crust.
9. Let the bread cool down a bit before taking it out the skillet, and let it cool down even more before eating.
10. Donate some sats to me if you like this recipe.
-
@ 77409953:ea177f56
2024-07-02 13:48:50
## Chef's notes
I purchased all ingredients from my local Sprouts Market
The benefits of this Organic Apple Granola Probiotic Bowl go far beyond its delicious taste. The organic ingredients used in our granola are free from harmful pesticides and chemicals, ensuring that you're nourishing your body with the purest, most nutrient-dense foods available. Additionally, the probiotic yogurt in this bowl helps to support a healthy gut microbiome, which has been linked to a wide range of health benefits, from improved digestion to a stronger immune system.
CONTAINS CLEAN SIMPLE INGREDIENTS
NON-GMO
USDA ORGANIC
GLUTEN-FREE
DAIRY-FREE
SOY-FREE
7G SUGAR (14%)
PLANT-BASED
VEGAN
NO ARTIFICIAL OR “NATURAL FLAVORS”
## Details
- ⏲️ Prep time: 10
- 🍳 Cook time: 1
- 🍽️ Servings: 2
## Ingredients
- 2 handfuls of Purely Elizabeth Chocolate Sea Salt Ancient Grain Granola
- 3 tbsp Cocojune Organic Dairy-Free Vanilla Unsweetened Coconut Yogurt
## Directions
1. 10
-
@ af9c48b7:a3f7aaf4
2024-06-30 19:16:15
## Chef's notes
Homemade ice cream was a summertime staple when I was growing up. Use this simple recipe to bring back memories or start new one’s.
## Details
- 🍳 Cook time: 45 minutes
- 🍽️ Servings: 10
## Ingredients
- (1) 14oz can of sweetened condensed milk
- (1) 2lt bottle of your favorite fruity flavored soda
## Directions
1. In a large bowl, whisk the condensed milk and soda until thoroughly blended.
2. Pour into ice cream machine and follow the operating instructions for the machine
3. Enjoy a refreshing bowl of ice cream with friends and family
4. Feel free to experiment with adding fresh fruit or fruit juice. Recommended soda flavors include orange (orange sherbet) and pineapple (famous Dole Whip from Disney World/Land) but any flavor should be good.
-
@ fb1366ab:d78068ac
2024-06-27 05:30:17
## Chef's notes
Double the butter to make it more crumbly and buttery.
## Details
- 🍳 Cook time: 0 min
- 🍽️ Servings: 15
## Ingredients
- 1 lb cream cheese
- 8 oz unsalted butter
- 12 oz pesto
- cherry tomatoes
- toasted pine nuts
- sourdough baguette, sliced
## Directions
1. Bring cream cheese and butter to room temperature.
2. Mix butter and cream cheese in a stand mixer until fluffy.
3. Line a bowl with cheesecloth.
4. Press a small layer of cream cheese / butter mixture at the bottom of the bowl. Add a layer of pesto. Add a layer of cream cheese mixture, then pesto, and continue for three layers of pesto and four layers of cream cheese / butter.
5. Cover and refrigerate for several hours or overnight.
6. To serve, invert on serving platter, peeling away cheesecloth and revealing a nicely compact mound.
7. Slice cherry tomatoes in half and scatter with pine nuts around the mound.
8. Serve with sliced sourdough baguette.
-
@ 6dcaee2b:66134885
2024-06-24 13:38:35
## Chef's notes
I got the idea for this recipe from row 7 seeds.
## Details
- ⏲️ Prep time: 15 to 25 minutes
- 🍳 Cook time: None
- 🍽️ Servings: 8
## Ingredients
- 2 small red onions thinly sliced
- A handful or more of herbs chopped. I like dill, cilantro, parsley
- Dressing:
- 2 tablespoons whole grain mustard
- 1 tablespoon honey
- 1 clove garlic, I used a few garlic scapes.
- 1/2 cup olive oil
- 4 tablespoons rice vinegar or vinegar of choice
- Salt/pepper to taste
## Directions
1. In mixing bowl combine mustard, honey, garlic, salt/pepper, and vinegar. Slowly drizzle olive oil while whisking to emulsify dressing.
2. Combine vegetables in large bowl. Pour dressing over vegetables and combine and mix till dressing has fully coated vegetables. Test for seasoning. Adjust if necessary.
-
@ 1a11c2a7:6f7556b0
2024-06-20 07:51:43
## Chef's notes
**Chef's Note**: These No-Bake Oreo Cheesecake Bars are a delightful treat that combines the beloved flavors of Oreo cookies with a creamy cheesecake filling. The simplicity of this recipe makes it perfect for any occasion, from casual gatherings to special celebrations. Ensure the cheesecake bars are well-chilled before serving for the best texture and flavor. Feel free to customize with extra Oreo cookie crumbles or a drizzle of chocolate sauce for added indulgence. Enjoy the rich, creamy goodness straight from the fridge!
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: Refrigerate for 4 hours
- 🍽️ Servings: 9-12
## Ingredients
- Crust:** - 24 Oreo cookies - 1/4 cup (56g) unsalted butter, melted
- Cheesecake Filling:** - 8 oz (225g) cream cheese, softened - 1/3 cup (40g) powdered sugar - 1 teaspoon vanilla extract - 1 cup (240ml) heavy cream
- **Optional Topping:** - Additional Oreo cookies for decoration
## Directions
1. 1. **Prepare the Crust:** - Crush Oreo cookies into fine crumbs. - Mix with melted butter and press firmly into an 8x8 inch baking dish lined with parchment paper. Chill in the refrigerator.
2. 2. **Make the Cheesecake Filling:** - Beat cream cheese until smooth. - Add powdered sugar and vanilla extract, mix until creamy.
3. 3. **Whip the Cream:** - In a separate bowl, whip heavy cream until stiff peaks form.
4. 4. **Combine and Assemble:** - Gently fold whipped cream into cream cheese mixture. - Spread evenly over chilled Oreo crust.
5. 5. **Chill and Serve:** - Refrigerate for at least 4 hours, or overnight, until set. - Cut into bars, top with crushed Oreo cookies if desired, and serve chilled.
-
@ 1a11c2a7:6f7556b0
2024-06-20 07:37:45
## Chef's notes
### Chef's Note:
### Chef's Tip:
Achieve restaurant-quality Spicy Beef Stir-Fry at home with this simple yet delicious recipe. Marinating the beef in soy sauce and cornstarch ensures it's tender and packed with flavor. High heat and quick cooking are key to preserving the vegetables' crunch and the beef's juiciness. Adjust the heat level by varying the amount of chili garlic sauce to suit your palate. Serve hot over rice for a satisfying meal that's sure to impress!
## Details
- ⏲️ Prep time: 30
- 🍳 Cook time: 10-15
- 🍽️ Servings: 3-4
## Ingredients
- *Beef Marinade:** - 1 lb (450g) beef sirloin or flank steak, thinly sliced - 2 tbsp soy sauce - 1 tbsp cornstarch - 1 tbsp vegetable oil
- Stir-Fry:** - 2 tbsp vegetable oil - 3 cloves garlic, minced - 1-inch piece ginger, minced - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 small onion, thinly sliced - 2-3 green onions, cut into 2-inch pieces
- *Sauce:** - 2 tbsp soy sauce - 1 tbsp oyster sauce - 1 tbsp hoisin sauce - 1 tbsp chili garlic sauce (adjust to taste) - 1 tbsp rice vinegar - 1 tsp sugar - 1 tsp sesame oil - 1-2 tbsp water or beef broth (if needed)
- To Serve:** - Cooked rice - Optional: sesame seeds and chopped cilantro for garnish
## Directions
1. 1. **sPrepare the beef marinade:** - In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, and vegetable oil. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes.
2. 2. **Make the sauce:** - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, rice vinegar, sugar, sesame oil, and water or beef broth. Set aside.
3. 3. **Stir-fry the beef:** - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
4. 4. **Cook the vegetables:** - In the same skillet, add another tablespoon of vegetable oil if needed. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant. - Add sliced red and green bell peppers, and onion. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
5. 5. **Combine everything:** - Return the cooked beef to the skillet. Pour in the prepared sauce and toss everything together to coat evenly. Cook for another 1-2 minutes until heated through and sauce thickens slightly.
6. 6. **Serve:** - Serve the spicy beef stir-fry hot over cooked rice. Garnish with sesame seeds and chopped cilantro if desired.
-
@ 7f21affa:57e19174
2024-06-19 04:33:36
## Chef's notes
Keep heat on the pot, from medium low to medium high.
## Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 45 mins
- 🍽️ Servings: 9
## Ingredients
- 6 tbsp butter / cooking oil
- 1 medium / large yellow onion (chopped)
- 6 cloves garlic
- 3/4 cup all purpose flour
- 1.5 tsp salt
- 1.5 tsp black pepper
- 3 tsp paprika powder
- 3 tsp ground mustard powder
- 0.5 tsp cayenne powder
- 6 cups chicken / vegetable stock
- 4 broccoli heads (chopped into florets : discard stem)
- 6 carrots (shredded)
- 1 cup cornstarch mixed with 1 cup water
- 6 cups dairy milk (no plant-based)
- 9 cups cheddar cheese (shredded)
## Directions
1. Heat up pot on medium heat
2. Add 6 tbsp butter / cooking oil
3. Add a chopped yellow onion
4. Sauté in pot until onion is soft and tender
5. Add 6 cloves minced garlic
6. (If pot looks dry, add splash of water too)
7. Once pot has a nice garlic & onion aroma, add in 0.75 cup of all purpose flour , 1.5 tsp salt , 1.5 tsp black pepper , 3 tsp paprika powder , 3 tsp ground mustard powder , & 0.5 tsp cayenne powder .
8. Mix in the dry ingredients with the vegetables .
9. Add in the 6 cups of chicken / vegetable stock . (One cup at a time on medium high heat)
10. Stir & wait until pot boils .
11. Add chopped broccoli florets & shredded carrots
12. If you want a thicker soup , then add in the 1 cup cornstarch mixed with 1 cup water .
13. Let boil for 15 mins , then check if vegetables are at preferred softness.
14. Add in 6 cups of dairy milk & 9 cups of cheddar cheese .
15. Cook for about 1 - 2 minutes
16. Enjoy & store in fridge with air tight containers !
-
@ 7f21affa:57e19174
2024-06-19 04:32:33
## Chef's notes
Salt the water when boiling water for noodles.
Mix sauce separately, then add to the cold noodles.
## Details
- ⏲️ Prep time: 30 mins
- 🍳 Cook time: 30 mins
- 🍽️ Servings: 8
## Ingredients
- 16 oz bag of elbow noodles
- 1 tbsp of salt
- 16 cups of water in pot
- 2 cup mayo
- 2 tbsp mustard paste
- 4 tbsp white vinegar
- 4 tbsp pickle juice
- 1 tsp black pepper
- 4 tsp white sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 medium / large red onion (diced)
- 2 red / green bell peppers (diced)
- 2 pickles (diced)
- 4 celery sticks (diced)
## Directions
1. Boil 16 cups of water in a pot with 1 tbsp salt & 16 oz elbow noodles
2. Let pot boil for 15 mins ; Start on making the sauce
3. In a medium bowl , add 2 cup mayo , 2 tbsp mustard paste , 4 tbsp white vinegar , 4 tbsp pickle juice , 1 tsp black pepper , 4 tsp white sugar , 2 tsp salt , 1 tsp garlic powder , & 1 tsp onion powder .
4. Mix sauce & set aside .
5. Next , Cut & dice up 1 medium / large red onion , 2 red / green bell peppers , 2 pickles , & 4 celery sticks .
6. Mix half of the sauce in with the diced vegetables .
7. By this time , noodles should be ready to rinse and drain with cold water .
8. ( Noodles should be cold and water drained )
9. In a large bowl , add the cold noodles , vegetables , & the remaining sauce
10. Mix ingredients well & refrigerate for 2 hours +
11. Enjoy & store in fridge with air tight containers .
-
@ e21df944:1d414c31
2024-06-16 05:39:19
## Chef's notes
Never guess your cooking times again – make your air frying experience simple and stress-free!
Tips:
• Shake the Basket: Halfway through cooking for even results.
• Check for Doneness: Use a meat thermometer or cut open to ensure proper cooking.
• Preheat: Preheat the air fryer for best results.
General Recommendations:
• Always preheat your air fryer for 3-5 minutes before cooking.
• Flip or shake foods halfway through the cooking time to ensure even cooking.
• Adjust times and temperatures based on your specific air fryer model and the thickness of the food.
## Details
- 🍳 Cook time: 5-35
## Ingredients
- Vegetables, Frozen Foods, Chicken, Beef
## Directions
1. General Recommendations: • Always preheat your air fryer for 3-5 minutes before cooking. • Flip or shake foods halfway through the cooking time to ensure even cooking. • Adjust times and temperatures based on your specific air fryer model and the thickness of the food.
-
@ c69b71dc:426ba763
2024-06-13 12:50:37
## Chef's notes
Soaking nuts and seeds overnight makes the soup creamier and easier to blend if you have a less powerful blender. You can also use a hand blender.
You can swap out nuts and seeds as needed. Cashews alone or cashews with almonds are also very tasty. More variety provides you with all the essential amino acids and fatty acids your body needs.
If you don't have miso or soy sauce, you can just use salt. But it tastes so much better with the other ingredients.
You will be surprised how tasty this soup will be!
Please let me know if you try it 💚
## Details
- ⏲️ Prep time: 7 minutes
- 🍳 Cook time: 0
- 🍽️ Servings: 2 - 3
## Ingredients
- 200g Cashews (soaked over night)
- 50g Sunflower Seeds (soaked over night)
- 20g Hemp seeds (soaked over night)
- 2 Mushrooms (medium size)
- 2 Shiitake
- 4 tbsp Nutritional Yeast (optional)
- 1 tsp Salt (or more)
- 1 tbsp Miso (optional)
- 2 tbsp Soy Sauce (Nama Tamari)
- 2 cm of a spicy red Chilli (optional)
- 700ml Filtered Water
- 1 Clove of Garlic
- Pepper and Herbs (optional for topping)
## Directions
1. Soak Cashews, sunflower seeds and hemp seeds over night in water.
2. Next day blend all the other ingredients with soaked seeds and nuts.
3. Give it a taste and add more salt, miso or soy sauce
4. Add more water if it's to thick
5. Serve and sprinkle ground pepper and some herbs on top if desired for decoration
-
@ 44dc1c2d:31c74f0b
2024-06-13 06:25:20
## Chef's notes
I really like serving this with a saffron and cardamon rice. Add a few saffron threads and 3 or 4 crushed green cardamon pods while the rice is cooking to make it.
## Details
- ⏲️ Prep time: ~15 min
- 🍳 Cook time: ~1.5 hours
- 🍽️ Servings: 6
## Ingredients
- .5 cups neutral frying oil or ghee
- 2 onions halved and thinly sliced
- ~1 inch piece ginger root cut into thin batons
- 1 garlic clove crushed
- 2 fresh red chilies seeded and minced
- 1 inch piece fresh turmeric crushed or 1 tsp ground turmeric
- 1 lemongrass stalk lower part sliced thin and the top bruised
- 1.5 lbs steak cut into strips
- 14oz coconut milk
- 1 1/4 cups water
- 1 aubergine (eggplant) sliced and patted dry
- 1 tsp tamarind pulp, soaked in ~4 tbsp warm water
- salt and pepper to taste
- Garnish:
- Deep fried onions
- More fresh chilis
- Serve :
- Rice
## Directions
1. Heat half your oil in a wok or large pan. Fry onions, ginger and garlic tell fragrant. Add chilies, turmeric and the lower parts of the lemongrass stalk. Push the contents to the side, crank the heat and add the steak. Stirring tell the meat is browned a bit.
2. Add the coconut milk, water and lemongrass top. Hit it with some salt and pepper. Cover and let simmer for about an hour and a half. You want the meat to be tender.
3. Towards the end of the cook time, use the rest of the oil to fry the aubergines. Brown on both sides.
4. Add the browned aubergines cook for another 15 minutes or so. Stir gently every so often. Strain the tamarind juice and add it to the curry. Taste and adjust seasoning.
5. Garnish with more Chilies and serve with rice.
-
@ 169292c6:e7064967
2024-06-13 00:17:23
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 0
## Ingredients
- 8 oz of Imitation Crab Meat
- 1 small onion
- 2 celery sticks
- 1/2 cup of Mayonnaise
- 1 teaspoon of Garlic Powder
- 3 tablespoons of lemon Juice
- Salted Butter
- 1 teaspoon Onion Powder
- 1 teaspoon Parsley
- king Hawaiian Sweet Rolls
## Directions
1. Dice onion and celery and package of crab. Dice as fine as you'd like. In medium bowl, add mayo, lemon, parsley, garlic and onion powder. Mix. Next add in chopped veggies and crab. Mix together well with spoon. In the meantime, butter the rolls and sprinkle with garlic powder. Toast in the oven until slightly toasted. Remove from toaster oven slice the rolls and place crab mix inside the rolls.
-
@ 5248bc11:f3b26997
2024-06-12 23:39:06
## Chef's notes
Natural Mental Health Solutions
This Zesty Chickpea Veggie Salad for Blood Sugar Control not only stabilizes blood sugar but also aids in mood regulation through serotonin synthesis. Chickpeas, a salad staple, are abundant in vitamin B6, crucial for serotonin production. Serotonin, known as the "feel-good" neurotransmitter, regulates mood, sleep, and appetite.
Vitamin B6 acts as a cofactor in converting tryptophan, found in chickpeas, into serotonin in the brain. By providing sufficient vitamin B6, this salad promotes serotonin synthesis, fostering emotional balance and well-being. Additionally, chickpeas' fiber and protein content stabilize blood sugar levels, averting mood-altering fluctuations.
Furthermore, tomatoes and red onions in this salad contain anthocyanins, flavonoids renowned for their antioxidant and anti-inflammatory properties. Anthocyanins in these ingredients combat inflammation and oxidative stress, implicated in depression development. They may also boost serotonin production, enhancing mood regulation.
Incorporating tomatoes and red onions into your diet, as in this salad, offers a delicious way to harness the potential benefits of anthocyanins for mental health. By nourishing your body with these nutrient-rich ingredients, you support physical and emotional well-being, promoting a happier, healthier lifestyle.
## Details
- ⏲️ Prep time: 5
- 🍳 Cook time: 0
## Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
## Directions
1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss until well combined.
-
@ e9c9cad5:d20c1735
2024-06-10 19:46:38
## Chef's notes
This recipe is versatile and can be served with a variety of side dishes like roasted vegetables, salad, or rice.
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
## Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
## Directions
1. In a bowl, mix olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Add the chicken breasts to the marinade, ensuring they are well-coated. Marinate for at least 30 minutes, preferably 2 hours.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-8 minutes on each side, or until fully cooked.
-
@ 02d1e8e1:485a24e1
2024-06-10 05:27:13
## Details
- ⏲️ Prep time: 30min
- 🍳 Cook time: 55min
## Ingredients
- 4 chicken breast skinless
- 1 1/2 cups of breadcrumbs or panko
- 2 eggs
- Fresh basil about a handfull
- 2 cloves of garlic
- 1 cup of grated parmesan
- 1 cup of flour
- Salt and pepper to taste
- 2 cups of sour Cream
- Zest and juice of one lime
- A pinch of two of rosemary
## Directions
1. Chop up the basil and garlic and mix it with the breadcrumbs and parmesan.
2. Place the eggs in a bowl or deep platter and in another container place the flour, then take the breadcrumbs/parm mix in a third platter. Season the chicken with salt and pepper and dip it into the flour, then in the eggs and last place it in the breadcrumb mix, coat it well and lay them to the side.
3. Take your sour Cream and place it in a bowl and take the zest of a line and the juice, season it with salt,pepper and two Pinches of rosemary. (For a nice yellow color you can add some tumeric) mix it well and put it in the refrigerator
4. Heat butter and a bit of oil in a frying pan and fry the breaded chicken on low to medium heat until fully cooked
5. Serve with rice, fries or oven baked potatoes. Enjoy and hopefully you like this recipe as much as me nd my loved ones 🫶😋
-
@ f63316ca:22ba92a9
2024-06-09 22:29:52
## Chef's notes
Juicing pineapple, mangoes, grapefruit, and coconut water is a simple yet powerful way to nourish your body and unlock the secrets to vibrant health. Embrace the tropical flavors, reap the countless benefits, to become a healthier, more energized you.
*If you don't have a juicer use a blender
## Details
- ⏲️ Prep time: 30 minutes
- 🍽️ Servings: 2
## Ingredients
- 2 ripe organic red mangoes
- 1 fresh organic pineapple
- 1 fresh large organic grapefruit
- 2, 12 oz coconut water (make sure the ONLY ingredient is coconut water, nothing else added) or use the water from 2 fresh green coconuts
## Directions
1. Start by cutting your grapefruit in half, you will only use half for the juice and save the other half for juicing later.
2. Cut the top, bottom, and skin from the pineapple, cut the pineapple into 8 long vertical pieces, you will only need 4 for this juice save the rest to juice later.
3. Next remove the skin from the mangoes and cut the mango into small pieces and set aside.
4. Add all fruits to juicer and juice, add the 2 coconut waters to the juice, stir and enjoy!
5. *Refrigerate any left over fruits to juice at a later time.
-
@ f63316ca:22ba92a9
2024-06-08 20:08:39
## Chef's notes
I purchased all ingredients from my local Sprouts Market
The benefits of this Organic Apple Granola Probiotic Bowl go far beyond its delicious taste. The organic ingredients used in our granola are free from harmful pesticides and chemicals, ensuring that you're nourishing your body with the purest, most nutrient-dense foods available. Additionally, the probiotic yogurt in this bowl helps to support a healthy gut microbiome, which has been linked to a wide range of health benefits, from improved digestion to a stronger immune system.
CONTAINS CLEAN SIMPLE INGREDIENTS
NON-GMO
USDA ORGANIC
GLUTEN-FREE
DAIRY-FREE
SOY-FREE
7G SUGAR (14%)
PLANT-BASED
VEGAN
NO ARTIFICIAL OR “NATURAL FLAVORS”
## Details
- ⏲️ Prep time: 10 minutes
- 🍽️ Servings: 1
## Ingredients
- 2 handfuls of Purely Elizabeth Chocolate Sea Salt Ancient Grain Granola
- 1 medium sized apple, diced
- 3 tbsp Cocojune Organic Dairy-Free Vanilla Unsweetened Coconut Yogurt
## Directions
1. Start by placing the diced apples in a bowl
2. Add the Cocojune Organic Dairy-Free Vanilla Unsweetened Coconut Yogurt
3. Then top it with Purely Elizabeth Chocolate Sea Salt Ancient Grain Granola
4. Mix generously and enjoy!
-
@ b22fef18:1bba6e1f
2024-06-08 18:01:55
## Chef's notes
Simple chipotle chicken done in the air fryer. Great for easy meal prep.
## Details
- ⏲️ Prep time: 1 hour
- 🍳 Cook time: 12 min
## Ingredients
- 600 grams chicken breast
- 6 grams salt (1% of chicken weight)
- 10 grams Kewpie Mayo
- 20 grams chipotle chili in adobo
## Directions
1. Cut chicken breast into chunks.
2. Mix all ingredients together.
3. Let marinate for 1 hour or longer.
4. Preheat air fryer.
5. Cook at 380F in air fryer for 11-13 minutes.
-
@ 7308f407:94057dcf
2024-06-06 18:04:37
## Chef's notes
There are so many variations to make salsas. I don’t make them exactly the same every single time. It all depends on who I am making them for. This salsa was requested by my mother-in-law to bring to her work party. I was more than happy that she asked me. I made sure to get the best-looking produce at the grocery store and make this with all my attention and love. To me and my spiciness tolerance, this will not be a really spicy salsa because of the ratio of tomatoes to chiles. For a spicier salsa, I would suggest adding more jalapenos or Chiles de Arbol.
## Details
- ⏲️ Prep time: Approximately 15 minutes
- 🍳 Cook time: Approximately 10 minutes
- 🍽️ Servings: 6-8 cups
## Ingredients
- 10 Roma tomatoes
- 3 Jalapenos
- 1 Guajillo Chile (optional)
- 1/4 white onion
- 3 Garlic cloves
- 2 teaspoons Chicken Bouillon
- 1 teaspoon pepper
- Salt to taste (I added 1.5 teaspoons)
## Directions
1. Add a pot filled about 75% full with water to the stove and begin to bring it to a boil.
2. After prepping your produce (washing and cutting ends off tomatoes and jalapenos and removing seeds from Guajillo Chile), add the vegetables to the water.
3. Cook in hot water for approximately 8-10 minutes. You will see the color of the jalapenos change and the outer layer of tomatoes begin to peel off.
4. Add all vegetables to the blender cup, along with spices. Blend until smooth.
5. Check for your preference of salt level.
-
@ 7308f407:94057dcf
2024-06-04 22:47:27
## Chef's notes
Telera bread, a beloved staple in Mexican cuisine, serves as the perfect foundation for sandwiches. I recently prepared this homemade Telera bread recipe for our local Nostr meetup group, Nostr Phx, where I crafted delicious ham sandwiches filled with a medley of flavors—Havarti cheese, seared Panela cheese, Butter Lettuce, Campari Tomatoes, Avocados, and a zesty Chipotle Mayonnaise. To add an extra kick, I also made Pickled Jalapenos as an optional topping for the Tortas. It was a joy to share these treats while immersing ourselves in discussions about Nostr, Bitcoin, and Nostr Product Marketing.
## Details
- ⏲️ Prep time: 1 hour and 30 minutes to 2 hours
- 🍳 Cook time: 20 to 25 minutes
- 🍽️ Servings: 8 buns
## Ingredients
- 1.5 cups water (about 115°F)
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 3.5 cups all-purpose flour
- 1.5 teaspoons salt
## Directions
1. In a cup, add warm. (I place water without ingredients in the microwave for about 20-30 seconds to warm it, then I verify with a thermometer to be around 115 degrees Fahrenheit).
2. Mix the water, sugar, and yeast then place them in a warm place to activate the yeast for about 10 minutes. The yeast will feed off the sugar, and the warm water environment will help the yeast expand to activate.
3. In a bowl, mix to combine all dry ingredients: all-purpose flour, salt, and butter.
4. After the activation time for the yeast liquid, start adding it to the dry ingredients in smaller splashes to combine. You will want the dough to be moist but not wet.
5. Begin kneading the dough in the bowl, then transfer it to a countertop. Fold the dough in half towards you. Push the heel of your hand firmly into the dough, then fold it back over itself. Turn the dough 90 degrees and repeat steps 2 and 3. Continue kneading for 5-10 minutes, or until the dough is smooth and elastic.
6. Place the smooth dough back into a lightly oiled bowl and cover it with a kitchen towel. Allow it to rise for about 40 minutes in a warm place. (I add a plastic wrap over the bowl then place the kitchen towel inside of the oven with the light on).
7. After the resting time, remove the dough from the bowl onto the countertop to divide it into 8 parts.
8. Round the 8 parts of dough into a ball shape. As you’re shaping each one, cover them with a kitchen towel to prevent them from drying out.
9. Let the dough rest for about 5 minutes.
10. Grab one of your pieces of dough and add flour to both sides, then lightly flatten it and place it on your countertop. Use your index finger to make two line indentations.
11. After you shape your ball, place it back under your kitchen towel.
12. Once all of them are shaped, bake at 380 degrees Fahrenheit for 21-25 minutes or until the bread is lightly golden brown. Optionally, add 2 cups of water in a separate oven-safe bowl to create steam.
13. Remove from the oven, then place on a wire rack covered with a kitchen towel for a couple of minutes.
14. Enjoy on its own, with butter, or make a delicious Torta.
-
@ fdb2a0b5:8f6d373e
2024-06-01 20:06:25
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min high pressure
- 🍽️ Servings: 6
## Ingredients
- 1 lb ground beef
- 1 kielbasa sausage, cut into bite-size pieces
- 14 of can diced tomatoes with liquid
- 1 can chili beans
- 1 packet chili seasoning (Williams)
- 1/2 to 1 Cup beef broth
## Directions
1. Brown the beef and pour off extra fat.
2. Add beef to pressure cooker along with other ingredients. Use as much broth as you like to reach desired consistency.
3. Cook on high pressure for 30 minutes.
4. Release pressure and let cool slightly to thicken.
5. Serve with chopped white onion, cheddar cheese, and yellow mustard.
-
@ c69b71dc:426ba763
2024-06-01 16:42:10
## Chef's notes
All you need are the following ingredients, a bowl, and a knife.
## Details
- ⏲️ Prep time: 5 min.
- 🍳 Cook time: 0
- 🍽️ Servings: 1
## Ingredients
- 2 Banana
- 2 tbsp Almond butter or Cashew butter
- 1 tbsp Maple syrup (optional)
- 1-2 tbsp Cacao nibs (optional)
- 2 tbsp Pine nuts (optional chopped pecans, pistachios or other nuts)
## Directions
1. Peel and cut the bananas into slices. Place in a bowl. Top with almond- or cashew butter
-
@ 7308f407:94057dcf
2024-05-30 01:54:46
## Chef's notes
Hey there! Ever wanted to whip up some homemade flour tortillas? Well, here's your chance! I'm from Sonora, in North Mexico, where homemade tortillas are practically a way of life. I've been making them for a good few years now and picked up a few neat tricks along the way. Trust me, the effort is totally worth it!
These tortillas? They're not just any old tortillas. They're the real deal—soft, fluffy, and bursting with flavor. Sure, making them takes a bit of time and effort, but once you taste them, you'll never look back.
Most tortilla recipes stick to the basics, but I've added my own twist. Opting for butter instead of lard or vegetable shortening lends a richer flavor that I just can't resist. Plus, a little extra baking powder gives these tortillas an extra fluffy texture that's downright irresistible.
Tools needed:
-Bowl
-Measuring Cups/ Spoons
-Griddle
-Rolling pin
-Kitchen towels
## Details
- ⏲️ Prep time: 20-25 minutes
- 🍳 Cook time: 20-25 minutes
- 🍽️ Servings: yield about 10-14 medium-sized tortillas
## Ingredients
- 2 1/2 cups All-Purpose Flour
- About 1/2 cup AP Flour for rolling tortillas
- 1/3 cup Unsalted Butter (Room Temperature)
- Plus a little extra (if using 1 stick of butter, which measures to 1/2 cup, use the remaining 1/4 of that)
- About 1 cup Warm Water
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
## Directions
1. In a bowl, add dry ingredients which are flour, salt, and baking powder then mix to combine.
2. Then add room temperature butter. Begin by breaking the butter apart into the flour until the butter is mostly dissolved. The flour will form into small clumps with the butter.
3. Use warm water; you can microwave for 15-20 seconds or have the water be a little over room temperature.
4. Start adding water a splash at a time.
5. The temperature of the water helps melt the butter into the flour without being too hot, which can burn the flour. It also assists in keeping the dough well moisturized throughout the process.
6. Using your hand, squish all the dough in different sections to combine.
7. Continue to add water then mix again until the dough starts to hold together. You will want the dough to be moist but not too wet.
8. Use the round surface of the bowl to help mold the dough.
9. Once you have a big roundish ball, you can transfer it to a countertop.
10. Knead the dough for about 5-7 minutes until smooth. The kneading method that works for me is to push half of the dough up, fold it onto itself, then rotate. I continue this motion repeatedly.
11. Lightly push with your finger, and if you see a small bounce back from the dough, it’s ready to rest.
12. Cover the dough with plastic wrap or a kitchen towel, then place it back into the bowl used to mix. Allow the dough to rest for about 30 minutes in a warm place. I usually turn my oven light on and add the covered bowl in the oven.
13. After the resting period, remove the dough from the bowl. You will notice the dough is a little shiny and softer.
14. This is also a good time to turn on your griddle or pan, set it to medium-high.
15. On a countertop, place the round dough, using your thumb and index finger, make a smaller ball. I make medium-sized balls, so it can range from 10-14 tortillas.
16. Grab one small dough ball, pull the outside edges into itself to reshape the ball.
17. Use a little bit of butter on your hands to help keep the dough moistened.
18. Place your ball on your less dominant hand, using the opposite hand over the ball shape, add a little bit of pressure and turn the ball in a circular motion. The ball will turn into an oval shape.
19. Continue to do this with all the dough until they are all shaped into smaller pieces.
20. Cover them with a kitchen towel as you work through the dough.
21. Using the extra flour, keep it in a round container or put it into a pile near your tortillas.
22. Grab your Rolling Pin to form the tortillas on a lightly floured surface. If you add too much flour to the surface, your tortillas will be dry.
23. Dust the ball into your pile of flour on both sides, flatten the ball then lightly pinch the outer edges.
24. Place it on your surface, using the rolling pin, flatten with a roll, then flip.
25. Turn the tortilla 45 degrees (like a half-turn) and from the middle of the dough, press forward, return to the middle, and then roll towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches or when you can somewhat see through the tortilla to the surface underneath.
26. You can start cooking them or place them on your surface to finish with the rest. If you are new to rolling tortillas, be patient; it takes a little practice.
27. Place the flat dough on your griddle. If the griddle is hot enough, within the first 10-15 seconds, you will notice forming air bubbles. If you see this, you can flip it with your fingers or spatula.
28. Approximately 15-seconds on the other side, you will notice the tortilla will have a bigger puff, flip again. For about 5-10 seconds, the tortilla will inflate. You can remove it from the griddle. You will notice that the dough will look cooked because of the color change and could have developed light brown spots.
29. Add the cooked tortilla in between a clean kitchen towel to keep warm.
30. Repeat the process until all have been cooked.
31. If the griddle is too hot, you will see a little smoke from the tortilla burning, reduce the heat. If the griddle is not hot enough, tortillas will take longer than a minute to cook and could become hard.
32. Eat the tortilla on its own, with a little butter then roll it up, or with your full meal. Enjoy!
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@ 9911f8d9:86db6c34
2024-05-25 19:24:44
## Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 15 min
## Ingredients
- 2 eggs
- 1 egg yolk
- 175 g white caster sugar
- zest of ½ orange
- ¼ tsp salt
- 250 grams of whole wheat flour
- 1 tsp baking soda
- 100 ml milk
## Directions
1. Put the eggs, egg yolk, white caster sugar, orange zest and salt in a bowl and beat this with a (hand) mixer with whisk(s) until a very airy batter. This will take at least 5 minutes.
2. Mix the flour with the baking soda and sieve this over the bowl with the airy egg mass.
3. Gently fold in the flour.
4. Fold the milk into the batter and let it rest for 10 minutes in the refrigerator.
5. Preheat the oven to 200°C and line a baking tray with baking paper.
6. Using a large ice cream scoop or spoon, form 5 mounds of batter per baking tray.
7. Make sure you leave enough space between the mounds of batter, because the cakes will still rise quite a bit in the oven.
8. Bake the egg cakes for 7-12 minutes until light brown and done
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@ f63316ca:22ba92a9
2024-05-24 22:42:57
## Chef's notes
***THIS IS THE CORRECT RECIPE; I APOLOGIZE FOR THE MULTIPLE POSTS PLEASE IGNORE THE OTHER TWO***
I created this recipe as I used to struggle with gaining weight for most of my life and being allergic to dairy, gluten, and soy, I had to come up with something that would benefit my overall health and supplement my workout routine. This healthy, plant-based, raw vegan protein shake is best to drink after your workout to gain weight, however, if you don't work out that's ok too, this shake is great for anyone, it is especially great for those looking to move up in weight if you are struggling with gaining weight and want to healthier option when doing so.
## Details
- ⏲️ Prep time: 2HRS, 15MIN
- 🍽️ Servings: 1
## Ingredients
- 8oz Gluten-Free Oats
- 8oz Walnut Milk
- 16oz Coconut Water; if you want a thicker consistency use 8oz
- 2 tbsp Natural Peanut Butter
- 1 tbsp Cacao Powder
- 1 Fresh or Frozen Burro Banana
- 1 Scoop Now Sports Pea Protein Powder
- 1 Scoop Sunwarrior Protein Powder
- 1 Scoop Sunwarrior Ormus SuperGreens Powder
## Directions
1. In a large container, pour in your gluten-free oats, walnut milk and coconut water and soak for 2 hrs prior, put in the fridge.
2. After your oats have soaks for the prep time, to prepare our plant-based, gluten-free protein shake, simply combine the following ingredients in a high-speed blender, and blend for 1 minute and 30 seconds until creamy and smooth, if you like your shake a little thicker add in 8 oz of coconut water instead of 16 oz when soaking your gluten-free oats.
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@ f63316ca:22ba92a9
2024-05-24 22:29:33
## Chef's notes
***THIS IS THE CORRECT RECIPE***
I created this recipe as I used to struggle with gaining weight for most of my life and being allergic to dairy, gluten, and soy, I had to come up with something that would benefit my overall health and supplement my workout routine. This healthy, plant-based, raw vegan protein shake is best to drink after your workout to gain weight, however, if you don't work out that's ok too, this shake is great for anyone, it is especially great for those looking to move up in weight if you are struggling with gaining weight and want to healthier option when doing so.
## Details
- ⏲️ Prep time: 2hrs, 15min
- 🍽️ Servings: 1
## Ingredients
- 8oz Gluten-Free Oats
- 8oz Walnut Milk
- 16oz Coconut Water; for a thicker consistency use 8oz
- 1 Fresh or Frozen Burro Banana
- 1 tbsp Cacao Powder
- 2 tbsp Natural Peanut Butter
- 1 Scoop Now Sports Pea Protein Powder
- 1 Scoop Sunwarrior Protein Powder
- 1 Scoop Sunwarrior Ormus SuperGreens Powder
## Directions
1. After your oats have soaks for the prep time, to prepare our plant-based, gluten-free protein shake, simply combine the following ingredients in a high-speed blender, and blend for 1 minute and 30 seconds until creamy and smooth, if you like your shake a little thicker add in 8 oz of coconut water instead of 16 oz when soaking your gluten-free oats.
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@ f63316ca:22ba92a9
2024-05-24 22:17:09
## Chef's notes
I created this recipe as I used to struggle with gaining weight for most of my life and being allergic to dairy, gluten, and soy, I had to come up with something that would benefit my overall health and supplement my workout routine. This healthy, plant-based, raw vegan protein shake is best to drink after your workout to gain weight, however, if you don't work out that's ok too, this shake is great for anyone, it is especially great for those looking to move up in weight if you are struggling with gaining weight and want to healthier option when doing so.
## Details
- ⏲️ Prep time: 2hrs, 15min
- 🍽️ Servings: 1
## Ingredients
- 8oz Gluten-Free Oats
- 8oz Walnut Milk
- 16oz Coconut Water, if you want a thicker consistency use 8oz
- 2 tbsp Natural Peanut Butter
- 1 tbsp Cacao Powder
- 1 Scoop Sunwarrior Protein Powder
- 1 Scoop Now Sports Pea Protein Powder
## Directions
1. In a large container, pour in your gluten-free oats, walnut milk and coconut water and soak for 2 hrs prior.
2. After your oats have soaks for the prep time, to prepare our plant-based, gluten-free protein shake, simply combine the following ingredients in a high-speed blender, and blend for 1 minute and 30 seconds until creamy and smooth, if you like your shake a little thicker add in 8 oz of coconut water instead of 16 oz when soaking your gluten-free oats.
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@ 52387c6b:49dbdfb2
2024-05-23 02:03:38
## Chef's notes
Easy start to the day, can also put some Woostr in your Bloody Mary. Perfect for washing down the toast. Breakfast of champions.
If you have some sharp cheddar you can melt this on the toast, altho this may prove too complex for the average bloke, just an option. Be mindful this will add significant prep and cook time. 2-3 minutes
## Details
- ⏲️ Prep time: 30 sec
- 🍳 Cook time: 2 min
- 🍽️ Servings: 1
## Ingredients
- 2 slices of bread
- Butter
- Woostr sauce
- Bloody Mary
## Directions
1. Toast bread to your liking, lather a dollop of butter on. Criss cross the toast with a butter knife ( so the woostr dont roll off) and then drizzle on woostr.
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@ 44dc1c2d:31c74f0b
2024-05-22 22:09:19
## Chef's notes
If you don't have peanuts, you can sub it with peanut butter, but you'll want to cook with less salt as the peanut butter can add too much salt to the dish.
## Details
- 🍽️ Servings: 4
## Ingredients
- 2 1/2 cups Coconut Milk
- 3 Tbsp Red Curry Paste
- 3 Tbsp Thai Fish Sauce
- 2 Tbsp Palm sugar or light brown sugar
- 1 LB rump streak cut into thin strips
- 2 Lemon Grass Stalks, Bruised
- 3 oz Ground Roasted Peanuts
- 2 Fresh Red Chilies, Sliced
- 5 Kaffir Lime Leaves, Torn
- Salt and Pepper
- Thai Basil for Garnish
- 2 Salted eggs to serve with
## Directions
1. Put half the coconut milk in a large pan or Wok and heat gently until it begins to boil and separate.
2. Add the curry paste and cook over medium heat until fragrant. Then add the Fish sauce, sugar and lemon grass.
3. Continue to cook until the color of the sauce deepens
4. Add the remaining coconut milk. Bring back to boil. Add the beef and peanuts. Cook for another ~10 min
5. Add the chilies and the torn Kaffir Lime and adjust the seasoning. Garnish with whole Basil leaves and serve with a salted egg and rice.
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@ 166a42fa:3423b80f
2024-05-22 21:58:57
## Chef's notes
All ingredients but the blood oranges from ALDIs
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 0
## Ingredients
- Cheddar chesse
- Blackberries
- Raspberries
- Crackers
- Cucumber
- Bell peppers
- Brie cheese
- Pepperoni
- Blood orange
- Apple
- Coconut chocolate cookies
## Directions
1. Cut up all ingredients
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@ 3f770d65:7a745b24
2024-05-22 18:30:14
## Chef's notes
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.) You may also use a cast iron skillet if so desired.
## Details
- ⏲️ Prep time: 45 minutes
- 🍳 Cook time: 15 minutes
- 🍽️ Servings: 6
## Ingredients
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
## Directions
1. Preheat the oven to 500 degrees
2. Bake for 10 to 15 minutes, depending on your desired level of crisp.
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@ 7308f407:94057dcf
2024-05-22 18:13:34
## Chef's notes
https://youtu.be/t0CBKwPIOLk?si=rLP0-9aDx0PNbumM
## Details
- ⏲️ Prep time: Prep Time for Birria Beans
- 🍳 Cook time: Initial Boiling
- 🍽️ Servings: The serving size for the Birria Beans recipe depends on the quantity of beans and broth used. Given the ingredients listed, this recipe typically serves approximately 8-10 people+.
## Ingredients
- 12 cups broth from birria (previous recipe)
- 1/2 onion
- 4 jalapeños or serrano peppers
- Water
- Salt to taste
- Beef from birria (optional)
## Directions
1. Wash the beans and let them soak for 30 minutes.
2. In a large pot, add all the ingredients above.
3. Set the heat to high and allow the mixture to come to a boil. Let it boil for 10 minutes.
4. Reduce the heat to medium-low and cook for about 2 to 3 hours until the beans become soft.
5. -To check the consistency of the beans, remove one from the pot to a plate. Using a fork, poke through to cut it in half. This method will help you easily tell if they are soft. You can also taste the beans.
6. -If they are not soft yet, continue to cook for another 30 minutes.
7. Every 30 minutes to 1 hour, check the beans to ensure they have enough water to cover them. They will dry out if the water level drops below the beans.
8. You can also add beef from birria into the beans for added flavor.
9. Enjoy the savory and slightly spicy flavor of the pinto beans cooked in red birria broth, topped off with cilantro, onion, and lime.
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@ 7308f407:94057dcf
2024-05-22 17:28:51
## Chef's notes
This recipe is from a YouTube video that my mom sent to me because she wanted to try it. I made the recipe for my family once, and it was a success. We made Birria bowls, Birria nachos, Quesatacos (crispy tacos filled with cheese, birria, cilantro, onion and Salsa Macha.) I have been using this recipe for the last three years.
The YouTube title is "BIRRIA ESTILO TIJUANA en la birriería 'EL HOMMIE'". https://youtu.be/zAn8iM8dR14?si=gdYKBPyqyX13bwyo
## Details
- ⏲️ Prep time: The prep time for the recipe involves several steps, including preparing the vegetables, roasting and preparing the chiles, blending the ingredients, and straining the sauce. Here's a rough estimate of the prep time: Preparing vegetables and chiles (cutting, roasting, and removing seeds): 15 minutes Blending and straining the sauce: 10 minutes Mixing ingredients and initial setup for cooking the meat: 10-15 minutes Overall, the estimated prep time is now approximately 35-40 minutes.
- 🍳 Cook time: The cooking time for the recipe involves several steps: Boiling the sauce: 20 minutes Cooking the meat in the broth: 4-8 hours (The cooking time for the meat in the broth depends on how small or big you cut the meat before cooking.) Additional steps such as cooking down the fat (if using for Quesatacos): 20 minutes Overall, the estimated cooking time is approximately 4 hours and 40 minutes to 8 hours and 40 minutes.
- 🍽️ Servings: This recipe typically serves approximately 8-10 people +, depending on how much meat each person eats or how many tacos you make.
## Ingredients
- 24 Guajillo chiles
- 17 Pasilla chiles
- 1 large onion
- Water (to boil dry chiles)
- 5 cloves
- 2 bay leaves
- 3 tablespoons salt
- 5 garlic cloves
- Salt to taste
- Ingredients for Cooking Birria:
- 1/2 bunch cilantro
- 10 tablespoons dried oregano
- 2 teaspoons dried thyme
- 1 + 1/2 tablespoons ground black pepper
- 2 tablespoons ground cumin
- 6 cups water
- Adobo sauce (from dry chiles listed above)
## Directions
1. Adobo Sauce Preparation:
2. To prepare the vegetables for the Adobo sauce, cut the tomatoes into halves. Next, cut the white onion into quarters.
3. Remove the stem and seeds from the dried peppers. Roast the ancho and guajillo chiles for a couple of seconds on each side.
4. In a medium/large pot, turn the heat to medium. Add water, chiles, onion, tomatoes, five garlic cloves, five cloves, and two bay leaves along with three tablespoons of salt.
5. As some of the vegetables and spices boil, blend the ingredients from the pot. Once combined, add them back to the pot and merge the next batch.
6. Remove the bay leaves to prevent them from blending into the sauce.
7. Once all ingredients are blended, boil the sauce for 20 minutes, removing the foam that rises to the surface. Cooking the sauce down allows the tomatoes to break down and develop a great taste with the spices.
8. After the sauce is finished cooking, use a large bowl and metal strainer to strain the sauce, removing the pepper seeds and any remnants of the tomato.
9. Meat Preparation:
10. In a large pot, add the meat along with 1/2 bunch of cilantro, ten tablespoons of dried oregano, two teaspoons of dried thyme, 1 1/2 teaspoons of ground black pepper, two tablespoons of ground cumin, six cups of water, and the Adobo sauce you previously made.
11. Mix all ingredients in the pot to ensure the Adobo sauce is evenly dispersed.
12. Cook on high heat until it begins to boil. Once boiling, stir the ingredients, cover with a lid, and set to the lowest heat setting on the stove. Cook for about 4-8 hours with the lid on.
13. After the cooking time, verify that the meat is tender by using a fork to cut through. If the meat is not tender enough, add more time to cook on low.
14. If the meat is to your desired consistency, remove it to another bowl. Allow the meat to cool down if you are shredding it by hand. If not, keep it aside to add back to the pot once the broth is strained. You can also chop the meat using a knife to break it down into smaller pieces.
15. Remove the cilantro and discard it along with any other unwanted parts from the broth.
16. Remove the fat from the broth into a bowl and keep it aside if you would like to use it for Quesatacos.
17. If using the fat from the broth, cook it down on medium heat for about 20 minutes. This breaks down the fat from a solid to a liquid. After cooking, strain the fat to separate the solids from the liquid.
18. Strain all sauce using a metal strainer.
19. Leave some sauce on the side if you are making beans with the broth (about 12 cups).
20. Once the broth is strained, add the meat back into the pot.
21. Ready to serve with meat in its broth, as Quesatacos, or however you would like to enjoy the Birria.
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@ deab79da:88579e68
2024-05-20 20:48:09
## Details
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 20-30 min
- 🍽️ Servings: 4
## Ingredients
- 1 lb cod fillets
- 1/4 cup butter
- 1/4 cup white flour
- 1 1/4 cups milk
- 1 tsp salt
- pepper to taste
- 1 small onion
- 1 carrot
- 3 celery stalks
- 1/2 cup breadcrumbs
- 1/2 cup shredded old cheddar
## Directions
1. Preheat oven to 375F. Place cod in a greased baking dish.
2. Make the white sauce in a heavy saucepan. Melt the butter over medium heat and stir in the flour until smooth. Remove from heat and slowly stir in half of the milk, then return to heat and beat until smooth and shiny.
3. Gradually add the remaining milk, followed by salt, pepper, and your vegetables. Cook until sauce is smooth & thickened.
4. Pour sauce over the fish, and sprinkle breadcrumbs and cheese over the top.
5. Bake, uncovered for 20-30 minutes until sauce bubbles and the cheese begins to brown. Let rest 10 minutes after cooking completes.
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@ deab79da:88579e68
2024-05-20 20:03:17
## Details
- ⏲️ Prep time: 30 min
- 🍳 Cook time: ~20 min
## Ingredients
- 4 boneless skinless chicken breast
- 1 small onion
- 1-3 jalapeno pepper, to taste
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1 tsp honey
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp red pepper flakes
- small bunch of fresh cilantro
- Salt & Pepper
## Directions
1. Put all of the ingredients, except the chicken breast, in a blender and blend until smooth
2. Let the chicken marinate ine the mixture for several hours, or overnight
3. Best cooked on a charcoal or gas grill. In a pinch, medium heat in a saute pan will do.
4. Remove the chicken from the marinade and grill or saute until cooked through. While the chicken is cooking, place the remaining marinade in a small saucepan and bring to a boil. Simmer for 5 minutes.
5. When the chicken is cooked, allow to rest for 5 minutes. Before serving brush the chicken with the remaining glaze. Serve with your favorite seasonal vegetables.
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@ deab79da:88579e68
2024-05-20 03:44:25
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 50 min
- 🍽️ Servings: 6
## Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooked rice , cooled
- 1 cup raisins
## Directions
1. Preheat oven to 350 degrees F.
2. Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.
3. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
4. Pour mixture into a greased casserole dish. Any oven-safe dish will work--you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.
5. Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
6. If using a 9x9'' or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm.
7. Leftovers store well in the refrigerator for up to 5 days.
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@ 6aadf4c9:b5ae0fd1
2024-05-18 05:34:09
## Chef's notes
The viral TikTok spaghetti squash recipe that everybody loves! It is super tasty, light and low carb.
## Details
- ⏲️ Prep time: 20 mins
- 🍳 Cook time: 1 hour and 5 mins
- 🍽️ Servings: 2
## Ingredients
- Squash
- Ground turkey
- Onion
- Spinach
- Tomatoes
- Boursin Cheese
- Mozzerella Cheese
- Heavy whipping Cream
- olive oil
- Butter
- Green pepper
- Garlic
## Directions
1. Preheat the oven to 425°F
2. Cut the squash in half, drizzle olive oil and use a pastry brush to spread it around. Season with salt, pepper, onion, garlic powder, oregano and parsley
3. Bake the oven for 1 hour
4. Slice some onions, green pepper, tomatoes, and garlic. Sautee in a pan with butter and olive oil
5. Add heavy whipping cream, boursin cheese and stir
6. Add the mozzerella cheese and the cooked ground turkey or your meat of choice
7. Bring the squash out of the oven, use a fork to pull apart the squash to form spaghetti
8. Add your sauce into the spaghetti squash boat
9. Top it with some mozzerella cheese and leave in oven for about 3mins on broil to melt the cheese
10. Serve and Enjoy!
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@ 7ff2dcb0:c36d340b
2024-05-14 17:48:43
## Chef's notes
You can never go wrong with a chicken sandwich. Enjoy this twist on the Ceaser Wrap inspired by Rachaell's Recipes. Just to mention, Rachaell uses a tortilla press to get her cutlets to be flat. If you have one that's great but I just make sure to cut the chicken breast very thin, about a cm thick as if I'm fileting it lol.
This is a sandwich I saw on TikTok a while ago and finally decided to make it. Credits to Rachaell's Recipes https://www.rachaellsrecipes.com/. I have it at least once a week now and honestly don't plan on stopping anytime soon. The proper name of this recipe is The Crunchy Chicken Ceasar Salad. Hope you enjoy it as much as I do.
The garlic and herb butter you will make in this recipe is my favorite part of the sandwich. This step takes the longest so I recommend doing it first. Spreading it on the bread and toasting it adds a burst of flavor. Personally, I put the bread in the oven on HI broil for about 4 minutes but you can always toast it on the stovetop.
I mention in the recipe you can use your dressing of choice because Rachaell suggests Ceasar dressing but I like mine better with avocado dressing.
Last note, when breading the chicken it is important to add a little water to the dressing you choose if it's a regular thick dressing. If you you run the risk of your chicken having mushy breading in the middle and no one likes that. Enjoy!
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 25 min
- 🍽️ Servings: 4
## Ingredients
- 4 sub rolls
- 1 chicken breats, pounded flat or cut flat
- 2 hearts of romaine lettuce, cleaned, dried, and chopped
- Freshly grated Parmesan cheese
- Juice of 1 lemon
- Dressing of choice, plus 1/2 cup for the breading mixture
- Breadcrumbs or panko for breading
- Flour for dredging
- Oil of choice for frying
- 2 whole heads of garlic, roasted
- 1 tablespoon of chopped parsley
- 8 tablespoons of unsalted butter, softened
- 1/8 cup of freshly grated Parmesan cheese
- Salt and pepper to taste
## Directions
1. Prepare the Garlic Butter and Sub Rolls: Preheat the oven to 350°F (175°C). Mix all ingredients for the garlic butter in a small bowl. Set aside. Cut the sub rolls open, slightly hollow them out, and spread the garlic butter inside, topping with extra grated Parmesan. Arrange on a baking sheet, open side up, and bake for 10-15 minutes until golden. For a crunchier top, broil on high for 2-3 minutes.
2. Bread and Fry the Chicken: Set up a breading station with three parts: flour, dressing of choice mixed with a little water, and breadcrumbs. Dredge each chicken cutlet in flour, dip in the dressing mixture, then coat in breadcrumbs. Heat avocado oil in a large pan over medium heat (test heat by dropping a breadcrumb in; if it sizzles, it’s ready). Fry cutlets until golden on each side and then drain on paper towels.
3. Assemble the Salad: Toss the chopped romaine with Caesar dressing, fresh lemon juice, and extra Parmesan for enhanced flavor.
4. Making the Garlic Butter Spread: Take the roasted garlic heads, squeeze the garlic out of its peel into the softened 8 tablespoons of butter. Add the teaspoon of freshly chopped parsley. Mix well.
5. Assemble the Subs: Build each sub with a crunchy roll, fried cutlet, dressed salad, and a sprinkle of Parmesan cheese.
-
@ c69b71dc:426ba763
2024-05-11 19:15:01
## Chef's notes
You need a blender.
If you want your breakfast to be more filling, you can also mix ground almonds or walnuts with the apples and dates.
Enjoy!
## Details
- ⏲️ Prep time: 5-10 minutes
- 🍳 Cook time: 0
- 🍽️ Servings: 2
## Ingredients
- 2 Oranges
- 2 Sweet Apples
- 3-4 Medjol Dates
- 1 tbsp Vanilla Extract or 1-2 tbsp Vanilla Protein Powder
- optional: 1/4 tsp Cinnamon Powder
## Directions
1. Peel the oranges and cut them into thin slices.
2. Core the apples and dates and mix with the vanilla extract or vanilla protein until a creamy
3. Then alternately layer orange slices and cream in two tall glasses.
-
@ 7e1d20be:0b4a42c2
2024-05-07 16:36:10
## Chef's notes
You can make it much better yourself than any restaurant would care to do for you
## Details
- ⏲️ Prep time: 30
- 🍳 Cook time: 20
- 🍽️ Servings: 4
## Ingredients
- 1 large chicken breast
- 5 tomatoes or puree
- 3 onions
- garlic
- cashews
- some dry green herb like dill or sage or parsley or whatever or the original kasoori methi
- curd
- butter
- cream
- the standard 5 masalas/spices/powders from india
- a bunch of small wrapped cloth bags of what is called solid spices / khada masala
- redchilly powder, chillies and salt as per taste
## Directions
1. look at this video https://youtu.be/zF7dKdIMKvc?si=XRkXB9q3KoRoF_i6
2. make the sauce
3. put in the chicken
4. drizzle with butter and cream
5. bake bread
6. enjoy a better pizza with the same ingredients as a pizza
-
@ dbb9c664:c62a102f
2024-05-06 21:06:13
## Chef's notes
For cleaner fruits, soak them in water, baking soda, and vinegar for 30 minutes and RINSE 🚿
## Details
- ⏲️ Prep time: 2
- 🍳 Cook time: 0
- 🍽️ Servings: 1
## Ingredients
- Any kind of fruit
- Lemon squeeze
## Directions
1. Add lemon juice and honey to any fruit!
2. Enjoy the pop of flavor!
-
@ 0b963191:fc5e7ffd
2024-05-05 23:36:45
## Chef's notes
Can of course substitute in beef for the lamb.
In terms of canned peas, always prefer La Sueur
## Details
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 1 hour
- 🍽️ Servings: 4
## Ingredients
- Potatoes:
- 1 ½ pounds potatoes (Russet)
- ½ cup half-and-half
- 2 ounces unsalted butter
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg yolk
- Meat Filling:
- 2 tablespoons canola oil
- 1 cup chopped white onion
- 3 carrots, peeled and diced
- 1 ½ pounds ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons flour
- 3-4 teaspoons tomato paste
- 1 cup chicken broth
- 3 teaspoons Worcestershire sauce
- 2-3 teaspoons chopped rosemary leaves (fresh)
- 1-2 teaspoons chopped thyme leaves (fresh)
- ¾ cup corn kernels
- ¾ cup peas
## Directions
1. Potatoes:
2. Peel and dice potatoes.
3. Place in a pot and cover in cold water.
4. Bring to a boil.
5. Lower fire to simmer and cook for 15-20 minutes.
6. Heat butter and half-and-half for 30-40 seconds in the microwave.
7. Drain potatoes and put back into the pot.
8. Mash potatoes and add half-and-half, butter, salt, pepper.
9. Continue mashing until smooth and stir in yolk until combined.
10. Preheat the oven to 400 degrees.
11. Filling:
12. Heat canola oil in a 10-12 inch pan over high heat.
13. Add onions and carrots and saute over medium-high heat for 4-5 minutes.
14. Add garlic and combine for 30 seconds.
15. Add Lamb, salt, and pepper and cook until browned.
16. Sprinkle flour and stir to coat lamb and cook for 1-2 minutes.
17. Add Tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme. Stir and bring to a boil.
18. Reduce heat to low, cover, and simmer for 12-15 minutes while sauce thickens.
19. Oven:
20. Add meat filling to baking dish.
21. Add peas and corn and stir in evenly
22. Spread mashed potatoes using a rubber spatula. start at the corners and make sure to seal around the edges.
23. Bake for 25 minutes
24. Remove from the oven and let sit for 15-20 minutes.
-
@ dbb9c664:c62a102f
2024-05-04 23:45:53
## Chef's notes
Soak the veggies in water with baking soda and vinegar for about 30 minutes prior to juicing. 🌱
## Details
- ⏲️ Prep time: 5
- 🍳 Cook time: 5
- 🍽️ Servings: 4
## Ingredients
- 1 bunch of kale
- 1 bunch of celery
- 2 cucumbers
- 4 kiwis
## Directions
1. Soak the vegetables in water with baking soda and vinegar for 30 minutes
2. Cut into juice-sized pieces
3. Put into your juicer!
4. Enjoy!
-
@ dbb9c664:c62a102f
2024-05-04 23:27:51
## Chef's notes
Try to use fresh lemon if you can. It makes the guac taste bangin
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 8-10 min
- 🍽️ Servings: 3
## Ingredients
- 1 sweet potato
- 1 tbsp oil
- Spices (salt, pepper, garlic powder, paprika, brown sugar)
- Dried herbs (oregano & parsley)
- 1 avocado
- Salt & pepper
- Lemon juice
- OPTIONAL: garlic or onion
## Directions
1. Cut the sweet potato in half lengthwise
2. Cut 1/2 inch steaks
3. Cut those in half
4. Cut each fry a little under 1/2 an inch for restaurant quality
5. Combine fries in a bowl with oil and spices
6. Air fry or bake at 375 degrees F for 8-10 minutes
7. Smash avocado with lemon juice and spices and optionally add 2 garlic cloves or 1/2-1/4 an onion
8. Enjoy! 😉
-
@ fec1f0c9:25ee63f5
2024-05-03 19:48:03
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 10-14 days
- 🍽️ Servings: 8
## Ingredients
- 1 gallon of filtered water
## Directions
1. Prepare the sweet tea: Bring 4 cups of water to a boil in a large pot. Remove the pot from heat and add the tea bags and sugar, stirring until the sugar is completely dissolved. Let the tea steep for about 10-15 minutes, then remove the tea bags.
-
@ fec1f0c9:25ee63f5
2024-05-03 19:46:01
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 10-14 days
- 🍽️ Servings: 8
## Ingredients
- 1 gallon of filtered water
## Directions
1. Prepare the sweet tea: Bring 4 cups of water to a boil in a large pot. Remove the pot from heat and add the tea bags and sugar, stirring until the sugar is completely dissolved. Let the tea steep for about 10-15 minutes, then remove the tea bags.
-
@ fec1f0c9:25ee63f5
2024-05-03 19:44:57
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 10-14 days
- 🍽️ Servings: 8
## Ingredients
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of sugar
- 8 bags of black or green tea
- 1 gallon of filtered water
## Directions
1. Prepare the sweet tea: Bring 4 cups of water to a boil in a large pot. Remove the pot from heat and add the tea bags and sugar, stirring until the sugar is completely dissolved. Let the tea steep for about 10-15 minutes, then remove the tea bags.
2. Cool Down the Tea: Add the remaining 4 cups of filtered water to the pot to cool down the tea mixture. You want the tea to be at room temperature before proceeding.
3. Transfer to Fermentation Jar: Pour the sweet tea into your clean fermentation jar. Add Starter Tea and SCOBY: Gently pour the starter tea into the jar, ensuring it's mixed well with the sweet tea. Carefully place the SCOBY on top of the tea. It may sink or float, both are okay.
4. 5. Cover and Ferment: Cover the jar with a cloth or paper towel, securing it with a rubber band. This allows airflow while keeping out contaminants. Place the jar in a warm, dark area, ideally between 75-85°F (24-29°C), and let it ferment undisturbed for 7-14 days. The longer you ferment, the more tart and less sweet your kombucha will become.
5. Tasting for Readiness: After 7 days, begin tasting your kombucha using a straw or non-metal spoon. It should be slightly tangy but still slightly sweet. If it's too sweet, let it ferment longer; if it's too sour, ferment for less time next batch.
6. Bottling: Once the kombucha reaches your desired taste, carefully remove the SCOBY and set it aside in a clean container with some of the kombucha (this will be your starter for the next batch). Use a funnel to pour the kombucha into clean bottles, leaving about an inch of headspace at the top. If desired, now is the time to add flavorings (see below). Tightly seal the bottles.
7. Second Fermentation (Optional): If you prefer fizzy kombucha, let the sealed bottles sit at room temperature for 1-3 days for a second fermentation. This will build up carbonation. Keep an eye on the pressure, as over-fermentation can cause bottles to explode.
8. Refrigerate and Enjoy: Once the second fermentation is complete (if you did it), move the bottles to the refrigerator to chill. Your kombucha is now ready to drink!
9. Flavoring (Optional): Add your preferred flavorings while bottling, before the second fermentation. Check my account for specific flavor recipes (the possibilities are endless).
-
@ 3842def1:e2855211
2024-05-01 18:25:29
## Chef's notes
Next Level Quick and Delicious. Dive into a bowl of sheer delight with our Classic Macaroni and Cheese! Each forkful of our creamy, decadent macaroni is enveloped in a rich, velvety sauce crafted from the finest sharp cheddar and Parmesan cheeses. The perfect blend of spices, including a hint of paprika and garlic, adds a subtle warmth that enhances the cheese's deep, satisfying flavors without overpowering them.
This dish isn't just food; it's a comforting embrace in edible form. Prepare it effortlessly with minimal prep and cook time, making it the perfect solution for a hearty family dinner or a cozy night in. For an added touch of indulgence, top it off with golden, crispy breadcrumbs, baked to perfection, offering a delightful contrast of textures.
## Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 20 min
## Ingredients
- 8 ounces macaroni pasta
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup breadcrumbs (optional for topping)
## Directions
1. Preheat your oven to 350 degrees F (175 degrees C) if you plan to bake the macaroni with a breadcrumb topping.
2. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and keep stirring for about 1 minute to form a roux or in other words the foundation of flavor.
4. Gradually add the milk to the roux while continuously stirring to prevent lumps. Cook until the sauce thickens.
5. Reduce the heat and add the shredded cheddar cheese, Parmesan cheese, salt, pepper, paprika, and garlic powder. Stir until the cheese is melted and the sauce is smooth.
6. Combine the cooked macaroni and cheese sauce in a large bowl, mixing well.
7. (Optional) For a baked version, pour the macaroni mixture into a greased baking dish. Sprinkle breadcrumbs over the top and bake for 20 minutes, or until the top is golden brown.
8. Serve hot and enjoy your creamy, comforting macaroni and cheese!
-
@ 3842def1:e2855211
2024-05-01 17:43:20
## Chef's notes
Thank you Ree Drummand, used your recipe for years and my family has loved it!!!!
## Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 45 min
- 🍽️ Servings: 12
## Ingredients
- Butter, for greasing
- 8 whole eggs
- 1 loaf sourdough or French bread
- 1/2 cup whipping (heavy) cream
- 2 cups whole milk
- 2 tablespoons vanilla extract
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- Topping Ingredients:
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 stick cold butter, cut into pieces, plus more for serving
- Freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup fresh blueberries, for serving
- Hmmmmm Warm pancake syrup, for serving
## Directions
1. 9-by-13-inch baking pan
2. For the French toast: Lubricate the baking dish with butter. Shred the bread into pieces, or slice into cubes, and scatter them throughout the dish. Break the eggs into a large bowl. Combine the eggs, milk, cream, granulated sugar, brown sugar, and vanilla, and beat well. Spread this mixture evenly over the bread. Seal the dish tightly and refrigerate until use (overnight is ideal).
3. For the topping: Blend the flour, brown sugar, cinnamon, salt, and a bit of nutmeg in a different bowl. Mix thoroughly with a fork. Incorporate the butter using a pastry blender, and work it until the mix looks like small pebbles. Keep in a zip-top plastic bag in the fridge.
4. When you're prepared to bake the casserole, heat the oven to 350 degrees F. Take the casserole out of the fridge and scatter the topping over it. Bake for 45 minutes for a softer, pudding-like texture, or for 1 hour or more for a crisper, more solid texture.
5. Serve individual portions. Enhance with butter and a pour of warm pancake syrup, and garnish with blueberries.
-
@ 80185950:ae8205c6
2024-05-01 08:41:41
## Chef's notes
This is perfect for someone who doesn’t want to sit all day in a kitchen to make quality meal. So simple and so yummy.
## Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
## Ingredients
- Bag of King Prawns
- Pasta Fusilli
- Chilli flakes
- Italian herbs
- Mozarella
- Olive Oil
- Sweet Paprika Powder
- Garlic Granules
- Vegetable seasoning powder or liquid
## Directions
1. Cook pasta and leave on the side when ready
2. In seperate pan heat up some olive oil
3. Put prawns and fry them maximum 4 minutes
4. In those 4 minutes add gradually all spices
5. Make sure chilli flakes are crispy and fried
6. Now mix in pasta
7. Sprinkle with mozarella cheese
8. When cheese melts it’s ready to serve
-
@ 80185950:ae8205c6
2024-05-01 08:27:12
## Chef's notes
You don’t need to use gluten free ingredients, you can always use normal breadcrumbs or panko if you desire.
## Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
## Ingredients
- Garlic cloves
- Butter
- Prawns large or King Prawns
- Mozarella
- Basil leaves
- Gluten free bread crumbs
- Sweet paprika
- Vegetable seasoning
- Garlic granules
- Olive oil
- Chilli powder
## Directions
1. Prepare few garlic cloves by mashing them with tool of your choice
2. Wash prawns or king prawns make sure they are pealed, I use entire bag of them
3. Heat up oven or grill
4. While it’s heating up we will prepare a souse first, we will need a baking dish on the side where all ingredients will meet
5. Heat up the pan and melt half bar of butter, yes I know it’s a lot but believe me we won’t be able to eat it it will act like a souse
6. Add garlic
7. Don’t burn the butter just make sure it melts and as soon it bubbles add all the spices, pinch of everything mentioned in ingredients list. If you don’t have vegetable seasoning use salt instead, as the seasoning is already salty
8. Now add some olive oil to mix into the butter approx 2 table spoons
9. Pour it into the baking dish
10. Now in the same pan throw washed prawns for approx 2 minutes not longer we want them to be soft not gummy
11. Turn them around and after 2 minutes place them into the butter souse in a baking dish
12. Now get some Mozarella cheese, slice it and spread on the dish
13. Decorate with basil leaves
14. Sprinkle with bread crumbs
15. Throw to the oven for 15 min
16. Enjoy :)
-
@ 005bc4de:ef11e1a2
2024-04-30 22:50:24
## Chef's notes
In my little hobby garden, I grew these "snack" peppers (green, yellow, orange, red), some hot cayenne peppers, and okra. Pickling them is easy and is great as part of a charcuterie board or added to a cocktail. Mostly, they're just fun, as well as yummy.
The ingredient sizes are estimates, it really doesn't matter. You just want to jam as much as you can into the jar.
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: no cooking, but at least 2 days chill time
- 🍽️ Servings: 4
## Ingredients
- 1 cup snack peppers
- 1/2 cup okra
- several hot cayenne peppers (to taste)
- 1/2 cup white vinegar
- 1 T sugar (optional - I did not use any)
## Directions
1. Clean the ribs from the snack peppers. I saved the seeds (dry them, then plant them...why buy seeds?). Slice the cayenne peppers so the heat gets released from the inside. Also slice the okra so the liquid gets into the inside. Stuff the jar as tightly as you can, no need to waste precious pickling space. Fill the jar half way with vinegar, then top off with water. Add sugar if desired (I did not). Place in the refrigerator to chill. Most recipes call for 2 to 3 days. I usually go for a week. Great as finger food or with a cocktail.
-
@ 80185950:ae8205c6
2024-04-30 22:07:25
## Chef's notes
I usually use Nutella as a chocolate choice, however you can use any spread of your own preference. Make sure pancakes are thin so they can be folded. Enjoy!
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 15 min
- 🍽️ Servings: 4
## Ingredients
- 1 egg
- 1 cup of milk
- 3/4 cup of gluten free flour
- Oil
- Salt
- Gluten free baking powder
- 2 bananas
- Flaked almonds
- Peanut butter
- Chocolate spread
## Directions
1. Mix 1 egg in the bowl untill fluffy
2. Add milk and mix
3. Add pinch of salt and baking powder
4. Add 1 table spoon of oil
5. Add flour
6. Mix until is thick and fully mixed
7. Heat up few drops of oil on the flat pan
8. Pour little mix untill fully covers pan but make sure remains thin
9. Wait until fully set, I usually don’t flip it over
10. Decorate ready pancake with peanut butter spread, chocolate spread and banana slices
11. You should be able to make 7-8 pancakes
12. When you fry them all take handful of flaked almonds and fry them on the same pan untill crispy
13. Sprinkle them all over your pancakes and add extra banana slices
-
@ 80185950:ae8205c6
2024-04-30 21:41:52
## Chef's notes
You can add more texture by adding chopped tomatoes or peppers. Control water level during boiling if you want the dal to be thicker or more watery. Perfect with rice or any fresh flat bread. Delicious as a dinner curry side or lunch time thicker version with paratha or other flap breads.
## Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
## Ingredients
- 1 onion
- Garlic gloves
- Red chilli dried or fresh
- Red lentils
- Butter
- Turmeric
- Vegetable seasoning like Maggi
- Corriander
- Sweet paprika powder
## Directions
1. Chop onions and garlic in thin slices
2. Melt 1 table spoon of butter in a pan
3. Add garlic and mix 30 seconds
4. Add onions and mix few minutes
5. Add half cup of lentils (make sure you wash them before)
6. Add right away 1 tea spoon of turmeric powder
7. Add 1 tea spoon of sweet paprika powder
8. Add 2 tea spoons of vegetable seasoning powder or 1 tea spoon of vegetable seasoning Maggi liquid
9. Add 2 cups of water and bring to boil
10. Add red chillies depending how many you want 1-3
11. Boil on small gas for 20 min mix in between to make sure doesn’t stick to the bottom of the pan
-
@ 80185950:ae8205c6
2024-04-30 20:55:47
## Chef's notes
My personal tips. You want it more thicker, add less water from the beginning but keep an eye that it doesn’t burn and keep adding water. If you want to switch things make it different, you can add baby potatos at the moment of adding water to boil.
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 40 min
- 🍽️ Servings: 4
## Ingredients
- 3 onions
- 4 garlic cloves
- ginger
- Cinnamon stick
- cardamom seeds
- Fenugreek seeds
- Fennel seeds
- Curry powder
- Chilli powder
- Turmeric
- Coriander powder
- Ground cumin / Jeera Powder
- Garam masala
- Salt
- Sunflower Oil
- Baby chicken cut in small pieces 8-12
## Directions
1. Chop onions
2. Grate garlic and ginger
3. Heat up a table spool of oil in a pan
4. Throw few cardamom seeds, piece of cinnamon stick, pinch of fennel seeds for 30 seconds
5. Add grated garlic and ginger and mix another 30 seconds
6. Add chopped onions
7. Add 1 table spoon of salt
8. Fry everything mixing until onions are fried
9. Add powders, max 1 table spoon of each powder
10. Mix all for 1-2 min untill onions are fried with spices
11. Wash chicken pieces and throw it all into a pan
12. Mix it all until spices spread on the chicken
13. Keep frying for another 10-20 minutes until chicken catches fully the spices and colour
14. It gets too dry add a bit water and keep mixing
15. Now add water just to cover the chicken level
16. Mix all and leave on small gas for 30 min
17. Mix occasionally
18. All done!
-
@ 9911f8d9:86db6c34
2024-04-29 20:38:35
## Chef's notes
Apple can be changed with an other fruit like a pear. Type of apple influences the taste of the soup, so if you like a bit more sour, pick a 'Granny Smith' or 'Elstar' for example.
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 4
## Ingredients
- 2 tbsp coconut oil
- 1 onion in rings
- 1 stalk celery, sliced
- 0.5 celeriac, peeled and diced
- 1 apple, without core and cubes
- 1 sprig of thyme without stem
- 0.5 tbsp paprika powder
- 1.5 liters of vegetable stock
- 100-150 ml coconut cream
## Directions
1. Heat the pan and add 1 tbsp coconut oil.
2. Add onion and celery and fry for 5 minutes until soft
3. Add celeriac, thyme and paprika powder. Fry this for 2-3 minutes.
4. Pour in the stock and add salt and pepper to taste. Simmer for 30 minutes until the celeriac is quite soft.
5. Remove the pan from the heat and puree the soup with a hand blender. Stir in the cream coconut.
6. Pour the soup into bowls and garnish with the some fresh herbs.
-
@ c69b71dc:426ba763
2024-04-28 11:10:01
## Chef's notes
Important note: For this recipe it is good to have a powerful blender. Soaking the nuts and seeds overnight also helps the consistency become creamier.
If you are allergic to cashew, feel free to replace the cashews with almonds, pine nuts, tree nuts, etc.
## Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 0
- 🍽️ Servings: 2-3
## Ingredients
- 60g Cashew (soaked over night)
- 40g Sunflower Seeds (soaked over night)
- 50ml Water (you can always add more water if it gets to sticky)
- 6 pieces Sun dried tomatoes (soaked over night with seeds and nuts)
- 4 Tbsp Nutritional yeast
- 1/2 Tsp Salt
- 1/4 Tsp pepper
- 2 Tbsp Olive oil
- 1/4 Lemon or Lime juice
- 2 Tbsp Apple Vinegar
## Directions
1. Blend all the ingredients in a blender, add more water or salt if needed.
2. The Cashew-Cheese should be creamy and kind of sticky, but not to dry and not to liquid.
3. Pour the mixture into a container. Use within 3 days.
4. You can decorate the spread with fresh herbs like parsley, basil, chilli flakes etc.
-
@ 6b7e8d1a:baee28d7
2024-04-25 13:36:28
## Chef's notes
"Recipes Vista" from chef Sarah
## Details
- ⏲️ Prep time: 10 mts
- 🍳 Cook time: 20 mts
- 🍽️ Servings: 4
## Ingredients
- 1 cup fresh pineapple, finely chopped 1/2 cup water 1/4 cup white vinegar 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon fresh ginger, minced 2 garlic cloves, minced 2 teaspoons cornstarch 2 tablespoons water (additional for cornstarch) 1 teaspoon red chili flakes (adjust based on heat preference) Salt to taste
## Directions
1. In a saucepan over medium heat, combine pineapple, 1/2 cup water, vinegar, honey, soy sauce, ginger, and garlic. Bring the mixture to a simmer. Reduce the heat and let simmer for 10 minutes, or until the pineapple is tender. In a small bowl, dissolve cornstarch in 2 tablespoons of water. Stir this slurry into the simmering sauce. Add the chili flakes and salt. Continue to simmer for another 5 minutes, or until the sauce has thickened. Remove from heat and let cool. The sauce will thicken further as it cools.
-
@ c69b71dc:426ba763
2024-04-21 17:45:44
## Chef's notes
This vegan mozzarella recipe consists of cashews, psyllium husks flour and delicious spices.
Of course it doesn't taste like the "original".
Nutritional yeast is essential in this recipe as they give the plant-based cheese alternative a cheesy taste.
You need a good, powerful blender.
## Details
- ⏲️ Prep time: 10 min. (start preparing the day before)
- 🍳 Cook time: 0
- 🍽️ Servings: 4
## Ingredients
- 270 ml Water
- 2 tbsp Psyllium husk (flour or flakes)
- 100 g Cashews soaked in water for at least 4 hours or over night
- 4 tbsp nutritional yeast
- 1/2 Juice of lemon
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic powder
## Directions
1. Soak the cashews in water for at least 4 hours - preferably overnight - and drain
2. Place the cashews as well as the water, lemon juice, yeast flakes and spices in a blender and blend until smooth
3. Add the psyllium husk and blend again until you get a cheesy consistency. It goes quite quickly!
4. Place the cheese mixture in a bowl and let it solidify in the refrigerator for at least two hours - preferably overnight.
5. Finally, turn the cheese out onto a plate and cut into pieces. It can be a bit sticky, but thats fine.
6. Serve with tomatoes and drizzle with olive oil and balsamic vinegar (Aceto Balsamico). Decorate with basil leaves or any sprouts and microgreens.
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@ 28050c32:b88edee5
2024-04-18 15:13:15
## Chef's notes
This super yummy and super easy to make eggplants are gonna leave you wanting more
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 30 minutes
- 🍽️ Servings: 2
## Ingredients
- 2 eggplants 🍆
- 2 or 3 minced garlic cloves 🧄
- 1 finely minced onion 🧅
- 1 bell pepper, diced 🫑
- 2 carrots peeled and diced 🥕
- Salt and pepper to taste 🧂
- Vegan cheese optional 🧀
- Olive oil 🫒
## Directions
1. Prepare the Eggplants: Wash the eggplants and cut them lengthwise into halves. Scrap the inside of the eggplants and then chop them. Reserve. Place the empty eggplants on your a baking sheet lined with parchment paper.
2. Prepare the Filling: In a skillet, heat some of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2-3 minutes. Add the diced bell pepper and cherry carrots along with the inside of the eggplants to the skillet, and cook for another 5 minutes or until they soften slightly. Season the vegetable mixture with salt and pepper. Stir well to combine.
3. Assemble the Dish: Place a some of the vegetable mixture on each eggplant slice.
4. Optional: If desired, sliced some vegan cheese over the top of each eggplant with vegetables.
5. Bake: Put the baking sheet to the oven and bake for 30 minutes at 180 C, or until the cheese is golden brown and crispy.
6. Serve: Once baked, remove from the oven and let cool slightly before serving. Enjoy your delicious vegan baked eggplants!
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@ 1bc70a01:24f6a411
2024-04-17 15:38:30
## Chef's notes
This recipe was created by Alton Brown and was originally featured on Food Network. I usually double the ingredients for a family of 4. You can fridge the batter over night for a smoother consistency but it's not totally necessary. I really like this recipe because it doesn't use any fancy ingredients. Great sweet or savory! My kids like to top with jam, honey, strawberries and bananas. I'm more of an eggs and bacon type of guy. You can stuff literally any breakfast ingredient into these things. If you want less crispy edges (kids sometimes don't like crispy edges) - coat the pan with butter more often.
## Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 2
## Ingredients
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter for coating the pan
## Directions
1. Mix all of the ingredients together in a large bowl using a wisk until the flower particles are mostly broken up
2. Heat the pan and coat it with butter.
3. Pour a ladle-full of batter into the pan and tilt the pan around until totally covered with batter.
4. Wait until the crepe starts forming some small bubbles, then flip.
5. Cook for an additional 20-30 seconds
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@ be9bb3c6:8f7b599a
2024-04-17 02:08:11
## Chef's notes
Gnocchi does NOT need potatoes.
## Details
- ⏲️ Prep time: 40 mins
- 🍳 Cook time: 3 mins
## Ingredients
- 600 g fresh buffalo ricotta cheese
- zest of 1 lemon
- 10 ml lemon juice
- 15 g fine sea salt
- pinch fresh cracked black pepper
- 2 whole free range eggs
- 2 free range egg yolks
- 15 g grated best parmesan
- 150 g flour, sifted
- 1/2 bunch flat-leaf parsley, chopped
## Directions
1. Put the ricotta cheese in a strainer with cheesecloth or clean kitchen towel and let drain in the fridge for 2 hours.
2. Once ready, mix together all the ingredients except for the flour. Be sure to mix until completely incorporated.
3. Once mixed, add the flour and mix until just incorporated, being sure not to overwork the dough. Allow the dough to rest for two hours.
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@ 19dcd48f:97947bcd
2024-04-14 15:42:18
## Chef's notes
*Note: I soak my seeds for about an hour and blend them to get the smoothest and firmest pudding texture, but this pudding will set up by itself overnight in the refrigerator without blending and ends up being more porridge-like. I also use PlantJym Tiramisu flavored protein powder, which I think is sweet enough, but pop in an added sweetener of choice if you need it.
## Details
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 0 min
- 🍽️ Servings: 4
## Ingredients
- 8 tbsp Chia Seeds
- 4 scoops preferred protein powder
- 4 cups preferred plant milk
## Directions
1. Mix protein powder into plant milk and add chia seeds to soak (optional). Blend mixture and refrigerate overnight.
2. Top with favorite toppings such as hemp-seed hearts, fruits, chocolate chips, nuts, etc. Enjoy.
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@ 8d5bed4d:f974dea5
2024-04-14 14:36:22
## Chef's notes
Bramboraky pancakes are pan-fried in pork lard or vegetable oil.
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 2-3 minutes
- 🍽️ Servings: 4
## Ingredients
- Peel raw potatoes and shred them.
- Strain the excess liquid.
- Pour the hot milk over potatoes
- Add flour, egg, salt, pressed garlic and majroram. Stir well.
## Directions
1. Peel the raw potatoes and shred them finely with a box grater.
2. Transfer the grated potatoes to a colander and squeeze out the excess liquid they released.
3. Put the squeezed potatoes in a bowl, pour hot milk over them. Add an egg, flour, pressed garlic, dried marjoram, and salt. Stir. The potato batter should have a semi-fluid consistency.
4. Take a non-stick frying pan, put the lard or vegetable oil in it (1-2 Tablespoons pro pancake), and heat it up to medium heat. Always mix the potato batter evenly before frying, scoop one ladleful and carefully dump it into the middle of the preheated pan. Using a flat spoon, spread the dough into a 1/4 inch (5-6 mm) thick pancake about 8 inches (20 cm) in diameter.
5. Fry each bramborak for about 2-3 minutes on both sides. Flip with a flat spatula once the edges start to turn golden.
6. Stack up the finished bramboraky on a plate. If you want to save calories and make the pancakes healthier, line them with paper towels to soak up excess fat.
7. Serve the bramboraky pancakes immediately while still warm, when they are beautifully crispy around the edges. The colder the pancake, the chewier it will be
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@ 8d5bed4d:f974dea5
2024-04-14 14:32:05
## Chef's notes
Bramboraky pancakes are pan-fried in pork lard or vegetable oil.
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 2-3 minutes
- 🍽️ Servings: 4
## Ingredients
- Peel raw potatoes and shred them.
- Strain the excess liquid.
- Pour the hot milk over potatoes
- Add flour, egg, salt, pressed garlic and majroram. Stir well.
## Directions
1. Peel the raw potatoes and shred them finely with a box grater.
2. Transfer the grated potatoes to a colander and squeeze out the excess liquid they released.
3. Put the squeezed potatoes in a bowl, pour hot milk over them. Add an egg, flour, pressed garlic, dried marjoram, and salt. Stir. The potato batter should have a semi-fluid consistency.
4. Take a non-stick frying pan, put the lard or vegetable oil in it (1-2 Tablespoons pro pancake), and heat it up to medium heat. Always mix the potato batter evenly before frying, scoop one ladleful and carefully dump it into the middle of the preheated pan. Using a flat spoon, spread the dough into a 1/4 inch (5-6 mm) thick pancake about 8 inches (20 cm) in diameter.
5. Fry each bramborak for about 2-3 minutes on both sides. Flip with a flat spatula once the edges start to turn golden.
6. Stack up the finished bramboraky on a plate. If you want to save calories and make the pancakes healthier, line them with paper towels to soak up excess fat.
7. Serve the bramboraky pancakes immediately while still warm, when they are beautifully crispy around the edges. The colder the pancake, the chewier it will be