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Sunday, May 31, 2020
I put too much ground cloves in my pasta sauce
The recipe called for 2-3 cloves, which I couldn’t find available anywhere so I used ground cloves (unfortunately too much) Turns out cloves are a very strong herb - Who knew? (Beginner foodie here) Any help would be so much appreciated in making my pasta sauce still work.
4 hours later - still smelling like cloves
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Looking for a detailed Caribbean rice recipe that looks like this? By detailed I mean measurements included please! Thank you!!!
https://ift.tt/2XkNVKI
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Hey! Would anyone have a general tsos sauce recipe I can use? It would be extremely helpful.
Also how does everyone create new recipes because I feel like I need to improve at this to get anywhere in the industry thank you for any and all feedback!
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[Monday] What are your recipe questions?
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
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Help adjusting Gumbo recipe
I want to make a smaller version of this gumbo recipe. The recipe calls for 3-4 quarts of stock and I wish to use 1. I'm not so worried about the veggies and meat proportions. Mainly the roux. How much oil and flour should I adjust for? Any other hot tips for adjusting this gumbo recipe I'd love to hear.
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Anyone has an authentic good korma curry sauce recipe?
Hi guys. I've tasted korma sauce from all around restaurants and recipes all over, but never could nail down a truly good and authentic one. Anyone has a recipe of their perhaps homemade one or one they highly recommend? Thanks
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Mascarpone cheese and strawberry stuffed French Toast. Recipe in comments.
https://ift.tt/3diXtvq
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Homemade Seasoned Salt recipe
Ingredients list :
- 1/4 cup kosher salt
- 4 teaspoons ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground red pepper
Stir about 5 minutes and store in a container.
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Mixed drink with spicy vodka
I was gifted a bottle of spicy vodka and wanted some ideas for cocktails! I will likely be making caesars but I was wondering if anyone had any other creative ideas?
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Veggies Noodles with coriander omelette ribbons
video recipe: https://youtu.be/rO2uq8z5Raw
I had a lot of coriander back home, so I needed to use it! Reading and thinking, I come up with this idea. I am quite pleased about the result, taste, easiness. It is undoubtedly an unusual dish! So,
WHAT’S IN THERE?
FOR THE NOODLES
30 Mins time
250g of Noodles
Sunflower oil
1 Shallot
2 Carrots
1 Zucchini
1 Eggplant
A bit of dry, spicy pepper
Soya Sauce
Salt
FOR THE OMELETTE:
50g of coriander
3 eggs
Salt
COOKING STEPS:
Mince the coriander, cut the base and put it in the pan with the water.
Cut The carrots, eggplant and zucchini in stripes and cut the shallot.
Warm up the oil in a pan, stir fry the veggies, add spicy pepper, add soya sauce and cook them until they are done.
Meanwhile, boil the water for the noodles and cook them.
Also, whisk the egg with the coriander in a bowl and make an omelette in a pan, flip it, and cut it in stripes.
Join all together in the final dish and add a bit of fresh coriander!
LITTLE FUNNY FOOD FACT:
Did you know that most of the people perceive coriander as lemon/lime taste? Still, there is also a range between 3 and 21%, according to the ethnicity, that recognises it as soap taste! I find it extremely funny!
Well Done, by reading until here you just enhanced your Culture!
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Any good Filet Mignon and Lobster recipes?
We’re making some delicious petite filet mignon and some lobster (not surf n turf, it’s just options for the people) on the grill today.
Does anyone have any breath taking recipes for either? Thanks!
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What is the best tortellini recipe you ever made ?
What is the best tortellini recipe you know?
I always love tortellini and I want to make the pasta myself. Which recipe is the best you’ve ever tried?
Looking forward to try them!
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What’s your favourite vegetarian meal?
Trying to consume less meat and save costs! What’s your favourite vegetarian meal that is filling and tasty?
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No cook/cold recipes anyone?
Hey everyone!
I’m living in an environment where it’s so hot I don’t even want to eat let alone cook, so I was wondering besides sandwiches and standard salads, what recipes people might have that you eat cold and/or don’t have to cook.
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How to make protein balls 😊
Ingredients:
1 scoop protein powder 30g Peanut butter 60g Oats Drizzle of Honey
Method down here 😁 https://www.youtube.com/watch?v=tHC8HCnngdA
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Homemade vanilla extract
Ingredients :
1.vanilla beans
- vodka
But it needs to aged at least 6-12 months before using.
Take 4 vanilla beans per 8 ounces of alcohol.Put them in to small bottle and age it at least for 6 months
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Saturday, May 30, 2020
Needed some help with jerky :)
Hi everyone!
I wanted to make lamb jerky, as recently I got a dehydrator.
My question was is there a need to pre cook my meat to kill all Bactria before hand? Since this goes up to 70°C... I'm just slightly unsure and just want to be safe as this is my first time making jerky.
Thanks :)
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Homemade Mozarella Sticks
Cooked this lovely sticks for my family today and they went crazy for it.... Obliterated after serving. haha...
RECIPE:
INGREDIENTS:
- 12 pcs Mozzarella String Cheese or cut an 8oz block of mozarella into sticks
- 1 pc Egg large size
- 1 cup All Purpose Flour
- 1 1/4 cup Breadcrumbs
- 1 1/4 tsp Garlic Sea Salt (or 1 tsp salt plus 1/4 tsp garlic powder)
- 1 tsp Dried Parsley Flakes
- Vegetable Oil for frying
- 1 cup Marinara Sauce store bought or homemade
INSTRUCTIONS:
- Put flour and bread crumbs in separate rimmed plates or shallow bowls.
- Add 1/2 tsp of garlic salt on flour.
- Put 1/2 tsp garlic salt and 1 teaspoon dried parsley flakes on bread crumbs. Mix well.
- Beat egg in a shallow bowl and season with 1/4 tsp garlic salt .
- Peel string cheese.
- Line up the bowls or dishes as follows – string cheese, flour, egg, bread crumbs then empty plate at the end for a smooth flow of work.
- First, dredge the string cheese in the seasoned flour with one hand then dip it in the beaten egg with the other hand and using the same hand you use with flour, roll the cheese sticks into the bread crumbs and coat evenly .
- Repeat with the remaining cheese.
- Repeat the process again of dipping the string cheese in flour, egg, bread crumbs for the second coating.
- Put breaded cheese stick in the freezer for at least an hour before frying.
- When ready to cook, heat a frying pan with 1/2 cup to a cup of cooking oil and heat over medium high heat.
- When oil is hot, carefully lay mozarella sticks one at a time in the pan to fry. Cook until golden in color.
- Serve with your favorite marinara sauce. Enjoy!
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Cheese & Black Beans Tortilla Pinwheels, decided to try something new this weekend and I´m glad I did . Recipe
Video Tutorial: https://youtu.be/A9jYQcbuqsw
Picture of Results: https://i.redd.it/res7wmx9e0251.jpg
Ingredients:
- 1 Cup Cream Cheese
- 1 Cup Sour Cream
- 1 Cup Monterey Jack Cheese
- 1 Cup Pepper Stuffed Olives
- 1/4 Cup Purple Onion
- 2 Cups Black Beans (Grain)
- Large Flour Tortilla
- Red Sauce ... Video Tutorial: https://youtu.be/6_ps4KumNaY
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
Decor:
- Basil
Instructions:
- Whisk cream cheese and sour cream in a medium bowl until well combined. Add the monterey jack cheese, stuffed olives, and diced red onion. Mix, add the salt and garlic powder.
- Cover with transparent paper, refrigerate 2 hours. Blend the black beans until you get a smooth cream.
- Spread each tortilla with a firm layer of beans. Spread a firm layer of cheese mixture on top of the bean.
- Roll the tortilla with precision until it forms a roll. Cover with transparent kitchen paper and refrigerate for at least 1 hour.
- Remove the transparent film. Cut slices 1 to 2 inches thick. Serve a base of hot red sauce, add the rolls and decorate with basil.
Video Tutorial: https://youtu.be/A9jYQcbuqsw
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Recipe Request: Chef Garvin 5 Cheese Mac & Cheese
Does anyone have this recipe? It was on his website but the domain recently expired. It’s in his cook book “Turn Up the Heat”, but there is no PDF available online to purchase. Looking for this recipe specifically, not his no bake Mac & cheese. Or is there another sub I could ask this in?
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[Sunday] Your recipe of the week!
It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.
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Gluten-Free Sweet and Smoky Chipotle Barbecue Sauce Recipe
This barbecue sauce recipe is really good. If you are not gluten-free just use regular ketchup and regular Worcestershire sauce in the recipe.
Gluten-Free Sweet and Smoky Chipotle Barbecue Sauce Recipe
(Printable recipe link at the end of this post)
Barbecuing season is here and it’s time to dust off the grill and start cooking. This sweet and smoky barbecue sauce is flavored with chipotle chili powder, smoked paprika, brown sugar, and just a touch of apple cider vinegar that gives it a delicious, tangy taste. It’s perfect for barbecued ribs, barbecued chicken, or to use as a sauce for grilled hamburgers.
Ingredients
1 cup gluten-free tomato ketchup (see notes)
1 15-oz can tomato sauce (substitute two 8-oz cans tomato sauce)
1/4 cup apple cider vinegar
1 TBSP gluten-free Worcestershire sauce (see notes)
1/4 cup brown sugar, firmly packed
1/4 tsp salt
1/2 tsp black pepper
1 tsp dried onion flakes
1/2 tsp granulated garlic (see notes)
3/4 tsp ground Chipotle Chili powder
3/4 tsp cayenne pepper
1 1/2 tsp smoked paprika
NOTES:
Ketchup usually has vinegar added to it to give it a tangy taste. If the vinegar is made from corn it will be gluten-free. If the vinegar is made from wheat those who are highly sensitive to gluten may have a reaction to residual gluten in the vinegar. For those who are highly sensitive always select a ketchup that is labeled as ‘gluten-free’.
At the time of this writing Lea & Perrins Worcestershire Sauce was certified by the manufacturer as being gluten-free.
Granulated garlic is dried garlic that has been ground into fine granules. It has a gritty, sand-like texture and a mellow flavor. Do not use powdered garlic (which looks like flour) as the garlic flavor will be too intense. Do not use garlic salt (which has added salt) as the flavor will be too salty.
Cookware and Utensils
1-quart liquid measuring cup or bowl
Instructions
-
Add the ketchup, tomato sauce, apple cider vinegar, and the Worcestershire sauce to the measuring cup or bowl. Stir to combine.
-
Firmly pack the brown sugar into a measuring cup. Add the packed brown sugar to the ketchup mixture. Stir well to combine.
-
Add the salt, black pepper, dried onion flakes, granulated garlic, Chipotle Chili powder, cayenne pepper, and the smoked paprika to the ketchup mixture. Stir well to combine.
-
Cover the barbecue sauce with plastic wrap and transfer it to the refrigerator. Chill for 30 minutes before use to combine flavors. Refrigerate unused barbecue sauce.
For a printable recipe card, see the link below:
https://www.easygfcooking.com/blog/2020/5/20/chipotle-barbecue-sauce
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I love a Friendly Hobbit
Friendly Hobbit
1 oz Chocolate Liqueur
1 oz Metaxa
1/4 oz Red Wine
Dash of Seagrams 7
Serve in a Champagne flute. Add a handful of chocolate chips.
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recipe request: Mexican street food recipes with no weird "Martha Stewart" touch in them. Street food, basically.
Title says it. My wife really digs Mexican food, but it seems like the top hits on Google always lead me to "Oh, add a touch of Crème Fraîche" or other weird food-y stuff. She just tends to like the regular stuff. For example,
-
For a treat I made her tamales from scratch a few months back -- chicken slow roasted in adobo and stock, packed into masa, wrapped in corn and steamed. We had more dough than stuff, so I made a few more using Oaxaca cheese and beans.
-
We enjoy having our own refried beans. They're just pinto beans simmered for a few hours with garlic and salt. Mash and enjoy.
-
I made "Mexican" toast the other day to use up some stuff we had in the fridge, so basically it was toast brushed with a mayo/egg mixture, re-toasted, and I dropped a spoonful of refried beans, cheese and a blorp of salsa. It was pretty good.
OK so I just watched a video about making tortillas without a press. The lady just made dough balls and mushed the ball under a cutting board. See, that's the kind of stuff we want, just plain stuff someone would have as leftovers, not a big fancy-pants dinner.
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Black Sesame Dalgona Latte - Creamy sweet sesame latte with a whipped dalgona inspired topping
Full Video Recipe here including a guide to how to make black sesame powder at home
Ingredients (for 1 drink)
For the black sesame sauce
30g black sesame powder
30g hot water
5g/1tsp honey
*just this sauce and milk is 10/10 hot or cold, I think of it as a black sesame latte even though it’s coffee-less, please try it out as well!
For the black sesame dalgona
60g heavy cream/double cream
15g black sesame powder
5-10g / 1/2tbsp castor/white sugar
a few drops of vanilla extract
+ a milk of your choice (any milk substitute works really well, especially the nut based ones actually taste so good)
Instructions
- For the black sesame sauce: combine sesame powder, hot water and honey in a bowl or in the bottom of your cup. Set aside.
- For the black sesame dalgona: whip the cold heavy cream/double cream in a bowl until medium soft peaks, add the sesame powder, sugar and vanilla extract and mix thoroughly. You can taste and adjust the sweetness to your own preference.
- To assemble: add the sesame sauce into your cup if you didn’t already mix it in the cup, add ice, milk, and top with the black sesame dalgona cream.
- Enjoy! Please feel free to add more honey to sugar, everyone’s taste preferences are so different so although this sugar level is fine for me (I don’t really weigh anything normally I just add some and adjust) , it might not be for you.
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How to make Protein Mug Cake 😊
Ingredients:
- 1 whole egg
- 1 scoop protein powder
- 15g peanut butter
- 5g cocoa powder
- Splash of milk
Mix everything in a mug and microwave it at high heat for about 50 secs. Link below on how to create the cale 😊😊
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Lentils
Here is my favourite recipe for lentils:
1 cup lentils 1 onion chopped 2 clove garlic fine chopped 1/2 tsp cumin powder 1/2 tsp chilli powder 1/2 tsp turmeric Salt to taste
Rinse lentils to wash for a couple minutes. Drain and put in a pan. Cover with water, add onion, garlic, spices and salt. Cook on a low to moderate heat, with lid on, for half an hour, stirring and topping up with water on occasion where it seems dry. Half way through cooking, add in 1 chopped green chilli
It's very simple, cheap, and good on health, it has no oil or butter.
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Can't find the last leg of lamb recipe I used
Hello all,
A while ago I followed a leg of lamb recipe in which the lamb was cooked directly on the grill of the oven, letting the juices fall into the vegetables in a pan on the grill below. There was also a mint sauce to go with the lamb. The result was absolutely amazing and all my guests loved it (even those who didn't like lamb in the first place).
Now I'm trying to do the same thing again and can't find the recipe anywhere online. If anyone has that recipe or a similar one or just a very good lamb recipe it would be very appreciated!
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Anybody got a recipe for Hannibal sauce?
I’ve had this sauce as a dipping sauce with fries, I know it’s onion based but not much more about it. It is absolutely delicious and moreish. Does anyone know how to make it?
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Jamaican Jerk Seasoning
INGREDIENTS NEED :
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp smoked paprika (regular paprika is fine)
- 1 tsp allspice ground
- 2 tsp salt
- 1 tsp black pepper ground
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin ground
- 1/2 tsp nutmeg ground
- 1/2 tsp cinnamon ground
- 1 tbsp brown sugar
- 1 tsp thyme dried
- 1 tbsp parsley dried
Mix all them to jar and store in a container
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How to make a strawberry, date and oat milk shake?
I brought a lot of frozen strawberries however my freezer isn't working properly and they'll probably defrost. It is cool enough to store drinks inside it though. I also have a kilo of dates from Ramadan and another kilo rolled oats. I want to use all these before they go bad.
I was googling however in some recipe I saw people straining out oatmilk and then adding strawberries. And in some I saw people blending oats and strawberries together. I haven't tried any of these before so I would love if someone can help me out!
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Oreo Whoopie Pies
https://homemadeonawhim.blogspot.com/2020/05/oreo-whoopie-pies.html
Prep time: 30 minutes
Cook time: 8 minutes
Servings: 30 whoopie pies
INGREDIENTS:
Butter Base:
2 ½ sticks (20 Tbsp) unsalted butter (at room temperature)
1 ¾ cup sugar
1 ¼ tsp salt
2 tsp vanilla extract
2 eggs
Dry Ingredients:
325 g all-purpose flour (2 ½ cups)
75 g cocoa (¾ cup)
¼ tsp baking soda
2 tsp baking powder
Filling:
6 Oreo cookies
½ stick (4 Tbsp) butter (at room temperature)
1 cup powdered sugar
1 tsp vanilla extract
4 oz mascarpone cheese or cream cheese
COOKIE INSTRUCTIONS:
Preheat the oven to 350°F.
Combine the butter base ingredients. Using a stand mixer fitted with the paddle attachment (or hand mixer), beat on medium speed for 5 to 10 minutes, until the mixture turns pale yellow and fluffy.
Combine and sift the dry ingredients. Keep in mind the proper way to measure flour is to spoon it into the measuring cup and level off with a straight edge, else you might end up with too much flour and crumbly cookies. I recommend using a food scale to get more precise measurements.
Add the dry ingredients to the butter base and mix on low until well-combined.
Using a cookie dough scoop, scoop 1-inch dough balls onto a baking tray lined with parchment paper. Make sure the dough are at least 2 inches apart because it will spread during baking.
Bake for 8 ½ minutes on the middle rack.
Press the cookies with the bottom of a glass gently as soon as they’re out of the oven.
You must cool the cookies completely before assembling.
FILLING INSTRUCTIONS:
Separate the cream from the Oreo cookies.
Combine the powdered sugar, butter, vanilla extract, and Oreo cream in a clean bowl. Using a stand mixer with paddle attachment, beat the mixture on low until everything is combined (to avoid powdered sugar bombs), then on medium high for 10 to 15 minutes until the buttercream turns very pale and almost doubles in volume.
Cut the cold mascarpone or cream cheese into 4 portions and add them into the buttercream one portion at a time while the mixer is moving. Continue beating until everything is combined. This might seem a bit unconventional, but the cold cheese will solidify the butter just a little and allow the frosting to become extra fluffy.
Crush the Oreo cookies into a fine crumble, and gently fold it into the buttercream with a spatula.
Make sure the cookies are completely at room temperature, then fill the buttercream into a 16-inch piping bag fitted with a Wilton 2A round tip. Fit the piping bag over a tall glass first to prop it up if you’re doing this by yourself. Alternatively, you can use a freezer bag as the pastry bag: fill one side of the bag with the buttercream and make a quarter inch cut at the bottom corner.
Flip half of the cookies up-side-down. Pipe a large dollop of buttercream on these cookies and sandwich it with the other half of the cookies.
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Oreo Whoopie Pies
Prep time: 30 minutes
Cook time: 8 minutes
Servings: 30 whoopie pies
INGREDIENTS:
Butter Base:
2 ½ sticks (20 Tbsp) unsalted butter (at room temperature)
1 ¾ cup sugar
1 ¼ tsp salt
2 tsp vanilla extract
2 eggs
Dry Ingredients:
325 g all-purpose flour (2 ½ cups)
75 g cocoa (¾ cup)
¼ tsp baking soda
2 tsp baking powder
Filling:
6 Oreo cookies
½ stick (4 Tbsp) butter (at room temperature)
1 cup powdered sugar
1 tsp vanilla extract
4 oz mascarpone cheese or cream cheese
COOKIE INSTRUCTIONS:
Preheat the oven to 350°F.
Combine the butter base ingredients. Using a stand mixer fitted with the paddle attachment (or hand mixer), beat on medium speed for 5 to 10 minutes, until the mixture turns pale yellow and fluffy.
Combine and sift the dry ingredients. Keep in mind the proper way to measure flour is to spoon it into the measuring cup and level off with a straight edge, else you might end up with too much flour and crumbly cookies. I recommend using a food scale to get more precise measurements.
Add the dry ingredients to the butter base and mix on low until well-combined.
Using a cookie dough scoop, scoop 1-inch dough balls onto a baking tray lined with parchment paper. Make sure the dough are at least 2 inches apart because it will spread during baking.
Bake for 8 ½ minutes on the middle rack.
Press the cookies with the bottom of a glass gently as soon as they’re out of the oven.
You must cool the cookies completely before assembling.
FILLING INSTRUCTIONS:
Separate the cream from the Oreo cookies.
Combine the powdered sugar, butter, vanilla extract, and Oreo cream in a clean bowl. Using a stand mixer with paddle attachment, beat the mixture on low until everything is combined (to avoid powdered sugar bombs), then on medium high for 10 to 15 minutes until the buttercream turns very pale and almost doubles in volume.
Cut the cold mascarpone or cream cheese into 4 portions and add them into the buttercream one portion at a time while the mixer is moving. Continue beating until everything is combined. This might seem a bit unconventional, but the cold cheese will solidify the butter just a little and allow the frosting to become extra fluffy.
Crush the Oreo cookies into a fine crumble, and gently fold it into the buttercream with a spatula.
Make sure the cookies are completely at room temperature, then fill the buttercream into a 16-inch piping bag fitted with a Wilton 2A round tip. Fit the piping bag over a tall glass first to prop it up if you’re doing this by yourself. Alternatively, you can use a freezer bag as the pastry bag: fill one side of the bag with the buttercream and make a quarter inch cut at the bottom corner.
Flip half of the cookies up-side-down. Pipe a large dollop of buttercream on these cookies and sandwich it with the other half of the cookies.
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Hey guys, this is probably going to be a long shot, but I’m hoping to compile a list of authentic, passed down from your great grandma, Italian recipes. More details below, and thanks!
My best friends mom had a recipe book that she put together with Italian recipes handed down through her family. Unfortunately her husband had a rage fit and threw it out in the rain, ruining all her recipes. These were mostly hand written and very old. I guess I’m just hoping to put together a new book for her that would be similar. I know it won’t be the same, but I thought it might be nice. Also I’d like to include a name (you don’t have to include your full name obviously, maybe like Mrs. Moretti) and what part of Italy you or your relatives that gave you the recipe are from! I think that would be a neat touch. Thank you!
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Is it possible to make anything with cheese and macaroni only?
Got no milk, no butter. Only some cheese, macaroni, flour, black pepper, salt and eggs. Will probably end up going shopping soon anyways, but just curious if there's any recipes with these ingredients only in case there's a similar scenario in the future.
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What else can I make with pizza dough?
I made a lot of pizza dough and while I know I can freeze it and use it later, I was interested in seeing what else I can make with it.
I've done a search on the sub and didn't get anything. I've googled it and all I got was other types of pizza... One of the options I was toying with was sausage rolls. Will it translate well to buns? Such as the Japanese 7/11 pizza man or with other fillings, like pork etc like a Chinese bun?
Sorry if this is relatively simple, I am not a beginner cook (or an expert cook) but I am exploring a lot lately.
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How to Italian cuisine - learn how to cook: Sweet and sour pepperoni
https://www.youtube.com/watch?v=OgrHkLs-XHw
4 savings
time of preparation: 45min or less
Ingredients:
- 2-3 Pepperoni depending on the size
- Salt - Sugar
- Apple cider Vinegar
- Olive oil
Procedure:
Start by cleaning up the interior of the pepperoni like you see in the video and slice them up in quite big squares. Put some olive oil in a pan with a peel of lemon, this will add flavor to the frying, and as soon as the oil gets hot add the slices of pepperoni. Stire the content of the pan from time to time and add salt, salt is needed shortly after you insert the pepperoni into the pan, that way it will help get rid of the excess water. As you see the pepperoni change their consistency add the vinegar and let the liquid dry out completely. Finally, add sugar two or three coffee spoons are enough, and let it caramelize for around five minutes. And there you have it a delicious way to prepare your beloved pepperoni
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I need help reading a recipe
So basically I have a recipe that goes like that :
10-1/4 oz diced Mozzarella
2-3/4 oz grated Parmesan
4-1/2 lb ripe tomatoes
And as a French European, I just don't understand what these refer to? I mean, I don't know how to write that in a oz/lb to grams converter, is it 10 times 1/4oz, or 10 minus 1/4 or... am I just dumb? Probably, but I can't figure it out!
Thank you so much!
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What is a healthy recipe for a sweet lover?
I love sweet and salty and eat like a 5 year old.i hate blood in meat and love candy. I want to eat healthier but idk what to make. The healthiest things i can eat is mostly fruit (apples, bananas, green grapes, etc) and hate most veggies except potatoes and corn. I can eat broccoli and carrots but not for long. Any healthy-healthyish recipes?
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Friday, May 29, 2020
Wife bought five boxes of Teddy Grahams any unique uses?
Dear wifey bought two boxes of honey and one of the rest. So I'm looking for fun recipes that include Teddy Grahams.
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question
do I NEED a crock pot for gumbo? I’m going to be making some within the next week or so and was wondering if it’s essential? any advice is appreciated
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Chicken with Creamy Fennel Broth! Fennel broth is my new favorite thing.
PIC: https://i.imgur.com/umRMbP8.jpg
Recipe here originally: https://triedtrue.us/ChickenCreamyFennelBroth
Chicken with Creamy Fennel Broth
This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!
Equipment
- Sheet pan
- Large skillet
- Large pot
Ingredients
- 4 chicken thighs skin-on, bone-in
- 2 teaspoons neutral cooking oil for frying
- 8 ounces orzo
- 2 cups reserved pasta cooking water
- 1 fennel bulb with stalks and fronds
- 1 yellow onion peeled and diced
- 1/2 cup heavy cream
- Salt, pepper, and crushed red pepper to taste
Fennel Gremolata:
- 1/2 cup fennel fronds
- 1 lemon juiced
- 3 ounces pine nuts
- 1 teaspoon fennel pollen optional
- Salt and pepper to taste
Instructions
Fry the Chicken:
- Preheat oven to 425ºF. Heat the neutral cooking oil in a skillet over medium-high heat. Once hot, pat the chicken dry and season all over with salt and pepper. Place into the skillet and cook in batches, skin-side down, until the skin is crispy and golden (about 5 minutes).
- As the chicken finishes cooking, transfer it to a sheet pan, skin-side up. Drain off all but 2 tablespoons of chicken fat and set the skillet aside.
- Place a small piece of aluminum foil in the corner of the sheet pan and add the pine nuts in an even layer.
- Transfer the sheet pan to the oven. After 5-7 minutes, remove the pine nuts and set aside.
- Continue baking the chicken for another 30 minutes or until an instant-read thermometer reaches 165ºF. Turn off the oven and leave the chicken in the warm oven until you are ready to plate the dish.
Cook the Orzo:
- Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente. Scoop out 2 cups of pasta cooking water and set aside. Drain and rinse the orzo.
Prepare the Fennel:
- Remove 1/2 cup of fennel fronds from the stalks. Pick off the remaining fronds and reserve for another use. Thinly slice the fennel stalks into rounds. Remove the core from the bulb and slice the bulb into strips. Set aside.
Prepare the Creamy Fennel Broth:
- Heat the skillet used to fry the chicken over medium heat. Once hot, add the fennel and onion and cook, stirring occasionally, for 8-10 minutes until softened and golden brown.
- Add the reserved pasta cooking water and bring to a boil. Season liberally with salt, pepper, and crushed red pepper. Cook for 5 more minutes until reduced slightly. Slowly whisk in the heavy cream and reduce heat to low. Cook for an additional 5-6 minutes until thickened. Turn off the heat.
Prepare the Fennel Gremolata:
- Roughly chop the fennel fronds and toss them in a bowl with the toasted pine nuts. Add the lemon juice, salt, pepper, and fennel pollen (if using) and toss to combine. Set aside.
To Serve:
- Divide the orzo between shallow bowls and ladle the broth on top. Place a chicken thigh on top and garnish with the fennel gremolata. Enjoy!
Nutrition
Calories: 765kcal | Carbohydrates: 57g | Protein: 31g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 151mg | Sodium: 134mg | Potassium: 827mg | Fiber: 6g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 4mg
bon appetit
bon appetit
The BEST Garlic Tahini Sauce I Ever Made
Here's the recipe! It's from www.nestandnature.com. Please enjoy.
Equipment
- Food Processor
Ingredients
- 1/2 Cup Tahini
- 3 Cloves of Garlic
- 2 Tsp Honey
- 2 Tbsp Lemon Juice
- 2 Tsp Olive oil
- 2 Tsp Vinegar Can use white, apple cider or rice vinegar
- 2 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Paprika
- ¼ Cup Cold Water
Directions
- Add your garlic cloves to your food processor and pulse until minced. Next, add the rest of your ingredients except for your water.
- Turn your food processor on and slowly add water as it mixes. Add until you get the perfect creamy consistency. If you would like your sauce a little thinner, add 1 tbsp more of water until you get your desired consistency.
- Top with parsley and enjoy!
- If you're a visual learner, here's the video of me making it: https://www.youtube.com/watch?v=Y2Tv638EnHA&feature=youtu.be
bon appetit
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