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recipe #17: garam masala
By: Kartik Das
Tags: Food, Myrecipes, Recipe, Cooking, Indian

Garam masala translates to “hot mixture of spices” and everyone has their preference. Store-bought options work great but if you feel like creating a blend used in a high-end Indian restaurant in London, give this a shot.

In addition to several Indian recipes, garam masala makes a great dry rub for ribs, brisket, or pork shoulder. Alternatively, sweat some onions in butter, mix with the garam masala, and toss with Israeli Couscous for a simple, delicious side!

Photo by Andrea Leon on Unsplash

Ingredients

10 pods green cardamom

3 tbsp coriander seeds

2 tbsp fennel seeds

2 pods star anise

1 tsp cumin seeds

2 pods black cardamom

3 cinnamon sticks

2 bay leaves

1/2 piece of nutmeg

10 cloves

1/2 tsp black peppercorns

8 curry leaves

Method

Dry roast spices and leaves in a frying pan or a 350F / 175C oven for 2–3 minutes until they release their flavors. Then grind to a fine powder using a blender or a coffee grinder. Store in an air-tight container away from direct sunlight.
How to Make Easy Appetizers for Quick a Dinner Party
By: Cook, Cuffs Keys
Tags: Easy Recipes, Dinner Parties, Chefs, Cooking, Cooking Classes

*Prosciutto Wrapped Figs stuffed with Honey &Herb Goat Cheese drizzled with Wildflower Honey

* Mediterranean Lamb Meatballs with a Lemon and Mint Yogurt sauce.

Stuffed Figs

Have you ever been in a situation where your 90 minutes away from having a house full of guests and there isn’t anything prepared to eat? I grew up in the age of the “pigs in the blanket” and Cheese Whiz and crackers as suitable appetizers. I wanted to create something pretty to the eye and pleasing to the palette.

I love Figs! I love anything that is fig inspired, I want everything to have figs in it; Ice cream pies, steak, anything. I mean come on guys figs are simply delicious. Yesterday while thinking of recipes to make for my Zoom cooking class I came with two recipes that pack a lot of flavor and both are easy to make.

I give the world Prosciutto wrapped Figs stuffed with Herb and Honey Goat cheese Drizzled with Wildflower honey. Can you all say yum! try really hard not to lick the screen ok! These are little delicious bombs figgie salty cheesy heaven. If you don’t eat meat, you can easily omit the Prosciutto and just add a sparkle of flake salt to give the same effect. The figs I’m using today are Brown Turkey Figs. These aren’t as sweet as my favorite Black Mission Figs but they stand up well to baking.

Below is the recipe for These lovely figs and some pictures that will give you the superb visuals needed to create something as delicious in you home!
How to make a No-Oven giant Oreo cake!
Tags: Baking, Cake, Recipe, Cooking, Cookies

Procedure for making Oreo cake without oven is as follows.

Ingredients: 40 Oreo confectionery, milk (2 cups of paper), baking powder

Separate Oreo cookies and cream.

Put the cookie in a zipper bag, push it with a pusher, crush it finely or grind it finely with a mixer.

Mix the cookies with 2 tablespoons of baking powder and 2 cups of milk, and then add half the cream separated from the cookies and mix them.

Spread melted butter on bottom of pot.

Pour the dough into the pot.

Cover and cook on very low for 40 to 45 minutes.

Turn off the heat, let it cool for 10 minutes, then take it out.

Put it on the plate.

I’m going to make whipped cream this time.

Add 3 cups of whipped cream and stir with a hand blender.

Put a cold ice pack or ice under the bowl and

stir it to make the whipped cream well.

Whipped cream doesn’t come off. It’s well made.

Apply a thick layer of whipped cream.

I made the same bread again to make a cake.

Sprinkle Oreo powder on top.

I’ll make Oreo letters with sugar powder.

Oreo cake complete!

Neat recipe

Oreo Cake

Ingredients: 40 Oreo confectionery, milk (2 cups of paper), baking powder

1. Separate Oreo cookies and cream.

2. Put the cookie in a zipper bag, push it with a pusher, crush it finely or grind it finely with a mixer.

3. Mix the cookies with 2 tablespoons of baking powder and 2 cups of milk, and then add half the cream separated from the cookies and mix them.

4. Put it on low heat (very weak), cover it with a lid, and cook it gently. (It takes about 40 to 45 minutes)

5. Cool for 5–10 minutes and take out.

6. Make 2 finished breads and apply the cream in the middle.

7. Sprinkle oreo powder on the top.

Oreo cake complete!

Making whipped cream

Ingredients: Whipping cream (3 cups of paper)

1. Put 3 cups of Whipping cream in a bowl, stir with a hand mixer, and make it so that it won’t drop with bubbles.

(Since the whipped cream is sweet, no sugar is added, but you can add a little sugar depending on your preference)

2. Place an ice pack or ice under the bowl and stir to cool it down, making it easier to make whipped cream.

Whipped cream complete!

Video recipe: https://youtu.be/OPokqW42V-4
Book Review: “Notes From A Young Black Chef”
By: Badees Nouiouat
Tags: Food, Books, Memoir, Book Review, Cooking

Kwame Onwuachi’s life story unfolds in a whirlwind of events that each seem to upstage the last in his memoir, Notes From A Young Black Chef.

From being sent to a remote Nigerian village to “learn respect” as a teenager, to opening and tragically closing a high profile restaurant in the nation’s capital, the young chef has experienced a lifetime of events in his 27 years.

Kwame brilliantly leads us through the highs and lows of his life, making a pit stop at every pivotal moment that led to where he is now. He incorporates the soul-searching he grappled with in his youth that inspires young readers to discover who they are and where they come from. With the influences of African American, Cajun, Jamaican, and Nigerian cuisines in his life, Kwame learned to weave his story into a menu at his restaurant, the Shaw Bijou.

Being black had a significant impact on Kwame and the challenges he faced breaking into the world of fine-dining. From being ignored in the upscale kitchens he worked in to facing harassment from racist business partners, he has had to fight an uphill battle most of his life. Sometimes, he had to play into stereotypes he hated, such as when he was pressured to make soul food while participating in Top Chef. Other times, he stood up for his identity such as when he rejected an offer to open a high end fried chicken restaurant just because he was black.

Although Kwame has had a lot of successes, he is not shy to be transparent about his failures. In the closing story of the memoir, Kwame describes in eloquent detail the complicated, confusing emotions he felt after his restaurant shut down. As we root for him throughout the book, we also learn from his mistakes and try to replicate that self-awareness in our own selves.

Coming away from this book, I am inspired to hustle harder, as Kwame hustled selling candy bars in the subway as a teen, and to pursue cooking in a more professional way, as Kwame did when he left his catering company to enroll in the Culinary Institute of America. I might not be as pursuant of a career in cooking as Kwame is, but I will attempt to discover the food that defines my identity and share it with the world.

Kwame’s book also comes sprinkled with delightful recipes throughout that are near to his heart and not too complicated to try at home!

Find his book here.
Scallops and Rice Noodles
By: Needs More Lemon
Tags: Food, Fish, Pescatarian, Recipe, Cooking

I’m glad I took an ordinary Friday that happened to be Christmas and turned it into another cooking escapade in my little kitchen.

It was a Christmas not quite like years past. My family deciding if it’s safe or not to even see each other for something that we have often taken advantage of over the years — what a strange and fascinating time we are living in.

So our holiday felt open. Just like an ordinary Friday, with a few Christmas carols playing in the background. No big family meal. No coffee drinking with my mom and sister while everyone else buzzed around us. Just me, my quiet little household, and an oddly spring-like day.

I had to do something festive. I wanted something that felt fancy. Normally my folks put out the good china for the holidays with a wintry, elegant centerpiece. Those things are not available at my home. Its… grubbier than what fancy dishes and tablecloths will allow for.

But you know what I had? Scallops. And rice noodles. Some pretty weak vegetables that needed used, and a brand new ginger peanut sauce to try.

The scallops were great, but everything else, while beautiful, tasted all wrong. My family was at least gracious.

🍋🍋🍋🍋

Here is what I did:

*Chopped mushrooms, bok choy, and carrots into large chunks

*Finely chopped cilantro and green onion

*Added carrots to pan first, mushrooms second, bok choy last. Adding in the peanut sauce at the mushrooms stage, letting it cook down, then adding more as needed

*Tossed in peanuts, cilantro, a few green onions (reserving the rest for a garnish), and a squeeze of lime

*In the meantime, I cooked the rice noodles and set aside

*I seared the scallops in a separate pan, threw in half a pat of butter, seasoned with salt, lemon, pepper, and a touch of garlic

*Placed it all on a plate. So pretty…

And here is everything I did wrong:

*The carrots were the wrong choice. Too sweet for what I wanted

*Either not enough peanut sauce, or too much lime. I couldn’t decide. But the two flavors would not play well together

*The noodles really needed about 2 more minutes to be cooked just right

*Speaking of cook time — the carrots were too crunchy, the bok choy and cilantro were cooked to a slow death, and don’t even get me started on the green onions…

🍋🍋🍋🍋

I knew better. That was the frustrating part. But I was happy for the scallops. If I haven’t already mentioned it — we are currently on a pescatarian adventure, so if I successfully cook something from the sea, that is progress right there.

Next time — I plan on picking entirely different veggies, trying a different brand/variety of peanut sauce (or maybe curry sauce), and take a “less is more” approach. This dish just had too much going on, and in all the wrong directions.

But I’m glad I tried it. I’m glad I took an ordinary Friday that happened to be Christmas and turned it into another cooking escapade in my little kitchen.

Here is to trying new things, and remaining hopeful even after things don’t turn out quite right,

xoxo

www.facebook.com/needsmorelemon

www.instagram.com/needslemon

www.twitter.com/needsmorelemon
Sunday
By: Maria Del Pilar
Tags: Sunrise, Food, Sun, Cooking, Relationships

All my duties done before leaving for sunrise. A brisk walk to near the river, a brisk walk to countryside paths, a brisk walk to be warm in this frost landscape.

People and dogs, runners, cyclists and my daily dance to the sun. To feel my body before sunshine. Suddenly the Sun flourishes, opening happiness, a new day.

Returning indoors to eat yesterday’s leftovers. With my conscious chewing food practice I eat less and for longer periods.
Ham & bean soup with a mess of veggies.
By: Nicole Straight
Tags: Soup, Ham And Bean Soup, Bean Soup, Cooking, Soup Recipe

After a great couple of days with the family, it was nice to enjoy a quiet lazy day yesterday. We had a ham for Christmas and I brought the bone home with the intention of making a soup. If you don’t have ham, a few smoked turkey wings will work beautifully in this soup. You can use almost any type of canned bean and vegetable. That’s the beauty of a soup like this, you don’t need exact measurements, and most vegetables will work beautifully.

Saute 1/2 onion, 3 chopped carrots, 4 stalks chopped celery, a couple diced cloves of garlic and the diced ham and bone. Add a pinch of salt and pepper. When veggies begin to turn translucent add 8 C. chicken stock, 4 C.frozen chopped spinach, 2 cans cannellini beans, 2 C. frozen riced cauliflower, 2 bay leaves, a sprig of thyme and rosemary, a hearty pinch of Italian seasoning and 1/2 C. white wine. The exact quantities are really not that important, I promise the soup will still be delicious. Adding the riced cauliflower adds a nice thickness to the soup. Cover and cook on medium heat for at least an hour. Taste and add more salt and pepper as needed. You can also use celery salt instead of salt which is what I used. I added a handful of uncooked roughly chopped haricot vert (small green beans) and the juice from 1/2 lemon about an hour after cooking.

Ladle into a bowl and garnish with a pinch of grated Pecorino before serving.
Cutlets of cod
By: Elena, Sunshine, Petrova - Elena Sunshine Magazine
Tags: Elenasunshinemagazine, Fish, Cooking, Recipe, Fod

Cod cutlets are one of the most delicious options for fish dishes. Fragrant, rosy, with a crisp crust. In addition, cod fillet is incredibly useful, it contains unique fish oil and healthy vitamins. And cod dishes go well with sauces. Try serving burgers with Tabasco sauce or tartare. Just delicious!

Photo by the author

Ingredients

Designed for 8 servings

Olive oil 6 tablespoons

Celery stalk 2 pieces

Onion 1 head

Garlic 1 clove

Potatoes 14.11 oz (400 g)

Cod fillet 15.87 oz (450 g)

Breadcrumbs ½ Cup

Mayonnaise 3 tablespoons

Dill 2 tablespoons

Parsley 1 bunch

Egg yolk 1 piece

Lemon juice 1 tablespoon

Butter 2 tablespoons

Salt to taste

Ground black pepper spoons to taste

ENERGY VALUE PER SERVING

Calories 358 k cal

Proteins 13.3 grams

Fat 25.1 grams

Carbohydrates 21 grams

Instruction

Cooking time 1 hour 50 minutes

Heat 2 tablespoons of oil in a frying pan over medium heat. Add the celery, chopped onion, and garlic and simmer, stirring, until soft for about eight minutes.

Cover the potatoes with salted water, bring to a boil, reduce the heat to medium and cook for about fifteen minutes until soft. Drain the water and put half the potatoes on a plate. Transfer the remaining part to a bowl and knead, adding the onion mixture.

Season the cod fillet with salt and pepper to taste. In a large frying pan, heat 2 tablespoons of olive oil, put the cod and cook, turning once, for ten minutes. Cool the finished fish and break it into small pieces.

Add breadcrumbs, mayonnaise, herbs, egg yolk and lemon juice to a bowl with potatoes and onion mixture, mix well with the remaining potatoes and fish fillet. Divide with your hands, form cutlets (8 pieces), put them on baking paper, cover with clingfilm and put in the refrigerator for thirty minutes to harden.

In a pan over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter, lay out the cutlets and bake, turning once, until golden about eight minutes. Bon Appetit!
Drinks for the festive table
By: Elena, Sunshine, Petrova - Elena Sunshine Magazine
Tags: Elenasunshinemagazine, Drinks, Festive, Cooking, Recipe

Festive non-alcoholic drinks will delight you with flavor and brightness. Fun bubbles and explosive flavor are included, and the spices in the drinks will help you better assimilate new year’s treats.

Photo by the author

Orange-cranberry cruchon

Ingredients for 4 servings

Cranberries 7.05oz

Large orange (cut) 1pc

cinnamon Sticks 2pcs

Mineral water 40.58oz

Honey liquid or cane sugar 3 tablespoons

You can make it in the apple-cranberry version.

Photo by the author

Instruction

Put cranberries and sliced oranges in a jug, add sugar. Crush a little so that the berries and fruits give juice.

Add cinnamon sticks, let stand for about half an hour. Before serving, pour mineral water into a jug.

Sangria with winter fruits

Ingredients for 5 servings

Cranberries 7.05oz

Large orange (cut into cubes) 1 PC

Apple (cut into cubes) 1 piece

cinnamon Sticks 3 pieces

Fresh ginger (finely chopped or crushed) 1 tablespoon

Cane sugar 3 tablespoons

Apple cider 33.81oz

Mineral water 1 Cup

Photo by the author

Instruction

Put cranberries and sliced oranges in a jug, add sugar. Crush a little so that the berries and fruits give juice.

Add cinnamon sticks, let stand for about half an hour. Before serving, pour into a jug successively: white wine, apple cider, mineral water.

Pear punch

Ingredients for 8 servings

Natural pear juice 10.58oz

lemon Juice 1 PC

Cane sugar 2 tablespoons

Ginger ale 67.63oz

Pear, cut into thin slices — for decoration and put in glasses 1 PC

Photo by the author

Instruction

In a jug, pour the pear juice, squeeze the lemon juice, mix thoroughly with the sugar and add the ginger ale. Garnish with sliced pear slices.

Strawberry apricot cocktail

For the new year’s table, you always want to cook something special, the same applies to drinks. Fruit cocktails are perfect for this.

Ingredients for 4 servings

Apricot nectar 21.16oz

Canned apricots 2 cups

Ice cubes 12 PCs

Honey 1/4 Cup

Frozen strawberries 1 Cup

Photo by the author

Instruction

How to make a strawberry cocktail with apricots:

In a blender, add the apricots, ice, honey and nectar and beat until smooth. Then add the frozen strawberries and grind until large pieces form in the cocktail, but not until pureed.

Watermelon cocktail

During the holidays, this watermelon-lime cocktail, made based on Mexican cuisine, is especially good. Among the many refreshing drinks, the most popular are fruit extracts with honey and chilled water.

Ingredients for 4 servings

Watermelon 1 PC

Chilled water 10.58oz

Juice of 2 limes

Honey to taste

Photo by the author

Instruction

Cut the flesh of the watermelon into pieces and peel off the seeds. Fill the watermelon with water and leave for 10 minutes.

Drain the liquid into a bowl through a sieve. Use a wooden spoon to squeeze the juice out of the watermelon. Add lime juice and honey. Pour the watermelon cocktail into a jug, add the ice cubes, stir and serve. Bon Appetit!
New Year, New… Naked Cooking Show?
By: Penelope Banks
Tags: Shows To Watch, Fetish, Cooking, YouTube, New Year

New Year, New… Naked Cooking Show?

@calumlewis

New year, new publication, new… naked cooking show? Yep, you heard that right. I’ve been looking for inspiration for quite some time now for what I should do next. And this morning, I finally found it.

I thought about naked yoga, naked teaching, and naked outdoor adventures. Who knows maybe I’ll do all of those things. But for now, I’m now I’m thinking about naked cooking.

I really enjoy cooking, and I’m just now getting to experience it again after being on the road for two years. Though you can cook while living on the road it was kind of difficult the way I was doing it. Eating out was just easier. Needless to say, I’ve been so happy (and thankful) to have a kitchen again, this just seems right.

And of course, I’m not the first person to do this. I did not invent naked cooking. So I will not pretend as if I did. However, I can put my own twist on it and make it my own show. Which is what I plan to do.

I also plan to collaborate with another naked cooking queen to really help set the tone for the new show. Once I get things up and running I plan to post weekly clips on Pornhub and YouTube, with full episodes on OnlyFans.

I’m so happy to be creating something new and exciting again. I hope you will join me on this adventure and I can’t wait to see what’s in store for 2021.

Follow me on Chaturbate.
今週の料理
Tags: Cooking, 料理, 自炊

Learn more. Medium is an open platform where 170 million readers come to find insightful and dynamic thinking. Here, expert and undiscovered voices alike dive into the heart of any topic and bring new ideas to the surface. Learn more

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Week 250: A Simmering Stew
By: Aaron Charles
Tags: Food, Short Story, Marriage, Cooking, Life

I’m writing this to you on Christmas Day. It’s been quite a bit different than Christmases past. Sarah and I have been home. We did not have a big family gathering as usual. There are no pithy sayings or cute metaphors to get around it — this year has been hard. It’s been hard in large and small ways for all of us. And that really hits home during the holidays. There is no way around it. And yet, time marches on, as they say.

These Cooking With Sarah posts are always written looking back. Sometimes the recipe from a few weeks prior is memorable and sometimes I have to strain to pull out the story. Other times, as on this occasion, the recipe seems to have a unique message for me. My hope, as it is every week, is to jot it down in such a way that it has some impact for you, too. I may not succeed in that, but I will try.

That’s all any of us can really do these days, isn’t it? Try. There is so much beyond our control. So much going wrong. But we can get up and put one foot in front of the other. That’s enough. The rest will happen as it does.

But we can try.
My Nana did doth too.
By: William J Spirdione
Tags: Cooking, Nana, Poetry

I will not be told what to think. It can be explained to me.
Chocolate Nutella Soufflé
By: Cooking At Home
Tags: Food, Baking, Dessert, Cooking, Recipe

Photo by: Cooking at Home

This Chocolate Nutella Soufflé recipe is an irresistible sweet treat made and served in individual ramekins. To prepare, combine the dry and wet ingredients in each ramekin, add a dollop of Nutella in the center and gently cook on the stovetop in a water bath for 15 minutes! You will be amazed at how easy this dessert is to put together, and the results are impressive! Accompanied by a hot coffee or tea, served with a fresh-sliced strawberry and a dusting of powdered sugar on top, this soft chocolate soufflé in a decadent Nutella filling is a dessert your whole family will enjoy!

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Yields: 1 serving

Ingredients:

3 tablespoons all-purpose flour

2 tablespoons organic cacao

1 tablespoon sugar

¾ teaspoon baking soda

2 tablespoons extra virgin olive oil

3 tablespoons milk

1 tablespoon Nutella

Instructions:

In a ramekin, combine flour, cacao, sugar, and baking soda and mix well.

Photo by: Cooking at Home

Photo by: Cooking at Home

2. Add the olive oil and milk and stir well until thoroughly combined.

3. Add a dollop of Nutella in the center of the ramekin. Do not mix.

Photo by: Cooking at Home

4. In a shallow pan with a lid, line the bottom with a paper towel. Add 1–1 ½ inch of water.

Photo by: Cooking at Home

5. Place ramekins in the water bath uncovered and place on the stovetop on medium heat. Once the water comes to a boil, cover the pan with the lid and cook for 15 minutes.

Photo by: Cooking at Home

Photo by: Cooking at Home

6. Serve warm with a dusting of powdered sugar and a freshly sliced strawberry on top with coffee or tea.
Meatballs
By: Gina Pacelli
Tags: Foodies, Food, Cooking, Recipe, Culture

Meatballs

Photo by Hannah Busing on Unsplash

Earlier this year, my sister had contracted COVID. Since she was knocked out, I dug into the family recipes and cooked for her and her husband. I figured meatballs and sauce were easy to heat up and enjoy. Plus, she could freeze the meatballs and eat them at a later date.

Bon appetite!

Ingredients

>3 lbs hamburger/ground beef

>3 eggs

>1 onion, finely chopped

>1 1/2 cups of bread crumbs

>Himalayan, pink salt, a little

>Garlic powder, a lot

>Water, if stiff

Directions

>Mix all ingredients together in a bowl.

>Roll up the meat into balls.

>Back on 350 degrees for 30 minutes.

>Optional: Drop into a tomato sauce and add cheese.

Photo by the author

Photo by the author

Photo by the author
Keto recipes you must try!
By: Gatka Only
Tags: Keto, Keto Diet, Cooking, Recipes For Cooking, Ketogenic Diet

What Is The Keto Diet?

There’s no denying that the keto diet still reigns as one of the most popular — and highly researched — diets out there right now. But there are two clear sides to the keto debate: There are folks who are all for the high-fat lifestyle and those who, well, absolutely isn’t.

Short for “ketogenic diet,” this eating plan is all about minimizing your carbs and upping your fats to get your body to use fat as a form of energy, says Scott Keatley.

While everyone’s body and needs are slightly different, that typically translates to:

60 to 75 percent of your calories from fat

15 to 30 percent of your calories from protein

5 to 10 percent of your calories from carbs

That usually means eating no more than 50 grams of carbs a day (some strict keto dieters even opt for just 20 grams a day).

The first keto recipe for today is GARLIC BUTTER STEAK AND SCALLOPS

SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!

yield: 2 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

INGREDIENTS:

2 (1 1/2 inch thick) beef tenderloin fillets (about 6 to 8 ounces)

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, divided

8–10 large sea scallops

FOR THE GARLIC BUTTER SAUCE!

3 cloves garlic, minced

6 tablespoons unsalted butter, cubed

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh chives

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a 12-inch cast-iron skillet over medium-high heat for 8–10 minutes. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste. Melt 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed about 4–6 minutes. Using tongs, flip, and cook for an additional 3–4 minutes, or until the desired doneness; set aside, loosely covered. While the steak rests, wipe the skillet clean and melt the remaining 1 tablespoon butter. Remove the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2–3 minutes per side. Set aside and keep warm. To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley, chives, lemon juice, and lemon zest; season with salt and pepper, to taste. Serve steak and scallops immediately with garlic butter sauce.

Enjoy your keto steak!

More at desire to cook!
Trending Recipes
By: Shuaib Iqbal
Tags: Christmas, Cooking, Homecooking, Recipes For Cooking, Trending

Learn more. Medium is an open platform where 170 million readers come to find insightful and dynamic thinking. Here, expert and undiscovered voices alike dive into the heart of any topic and bring new ideas to the surface. Learn more

Make Medium yours. Follow the writers, publications, and topics that matter to you, and you’ll see them on your homepage and in your inbox. Explore
NEOKAVE Small Bamboo Knife Block
Tags: Knife Block, Wooden Knife Holder, Cooking, USA, Kitchen

NEOKAVE Small Bamboo Knife Block — Scissors, Utensil, Cleaver, Knife holder without knives for Kitchen Counter — Holds 7" Blades — with Utensil caddy
Festive brownie with nuts and ginger
By: Elena, Sunshine, Petrova - Elena Sunshine Magazine
Tags: Elenasunshinemagazine, Dessert, Cooking, Recipe, Brownies

Exceptionally delicious, and most importantly a quick recipe for baking for the holiday. Ginger and orange will give you a spicy taste, and chocolate and nuts will finish their job of conquering your soul completely and irrevocably! The dessert disappears so quickly-you don’t have time to blink.

Photo by cindy fernandez on Unsplash

Ingredients:

Designed for 6 servings

Dark chocolate 7.76oz

Butter 7.05oz

Sugar 7.05oz

Eggs 4 pieces

Flour 4 tablespoons

Cocoa 6 tablespoons

Salt to taste

Ginger (minced) 1 tablespoons

Zest of 1 orange

Walnuts 7.41oz

Photo by the author

Instruction

Cooking time one hour

We make a water bath — pour water into the pan so that the bowl used does not touch the bottom of the water and let the water boil. It is better to take a heat — resistant bowl, if you do not have it, then put a glass one, but immediately, until the pan is heated.

When the water boils, put a bowl of butter and chocolate broken into pieces on the bath. Stir the butter and chocolate until completely dissolved. Cool for about 20 minutes.

We make a water bath — pour water into the pan so that the bowl used does not touch the bottom of the water and let the water boil. It is better to take a heat — resistant bowl, if you do not have it, then put a glass one, but immediately, until the pan is heated.

When the water boils, put a bowl of butter and chocolate broken into pieces on the bath. Stir the butter and chocolate until completely dissolved.

Meanwhile, combine the dry ingredients in another bowl — flour, cocoa, sugar and salt. Salt will reveal the taste of chocolate and enhance it.

A smooth mass should eventually turn out. Set it aside for a couple of minutes to cool slightly. Meanwhile, three peeled ginger on the smallest grate. Pour the chocolate and butter into the dry ingredients and mix. Add one egg at a time and mix each one.

Then add the ginger, mix — the dough is ready. Tear off a piece of paper commensurate with your shape. Wet it with water, squeeze it out and shake it off. This is wet paper won’t let the cupcake dry, it will be deliciously wet.

Photo by the author

Spread the baking paper in a mold, cut off the edges with scissors, which hang down and lubricate with butter. Walnuts are coarsely chopped with a knife.

Pour the dough into the mold, level, sprinkle with nuts. Rub the orange zest only the orange part of the peel, in no case white! Otherwise it will be bitter! Sprinkle with the zest of our brownies. We send it to the preheated oven to 392F degrees for 15 minutes.

The brownie turns out to be chocolate, moist inside and deliciously delicious! Cool completely on a wire rack and cut into squares. Serve the brownies cold.

Ideally-with vanilla ice cream. Bon Appetit!
Lunch That Your Mouth + Stomach Will Love
By: Deana Elwood, Head Bee
Tags: Food, Chefs, Health, Cooking, Future Of Food

My husband is a chef and he loves to make lavish dishes. Me, I do the best I can, but plating and decor are my thing. Pregnancy has surely brought in some random cravings, but one craving I’m thankful for is healthy vibes. Now there requires some frying aspect so I know all the health nuts are backing up, but the rest is a so yummy and filling at the same time. Other perk you ask… you can work with a protein, vegetable, or fish! So what is it that I’m so excited about to share that turns any lunch into a glorious one, Milanese with eggplant, chicken, or cod.

My husband will prep the chicken, eggplant, or cod for me so that when I get home I plate and eat. We use panko in this house because well crunch factor is a must and for me when I eat I love textured mixtures within my food. After the prep and frying, add arugula, cubed fresh mozz, and plum tomatoes with onion that were soaked in balsamic vinegar. If you prefer the glaze, have at it! Easy, light, filling, and I’m always sad when it is over.

Well, time to finish some lunch prep and dinner for the holidays! Enjoy these next few days with those you can and don’t forget you can always tune into my podcast every Sunday 12 noon. Look up on Apple podcast, Google podcast or Spotify (plus 5 more platforms) 4.0-ing Life.

Xx

Deana
Easy Vegan Tofu Mayo
By: Enchanted Seashells Princess Rosebud
Tags: Cooking, Vegan, Veganism, Vegan Recipes

While everybody is posting pics of beautifully decorated cookies and cakes, I decided to go back to basics with a recipe for vegan mayo.

No need to panic if you run out; it’s really easy to make your own!

I used to love Trader Joe’s vegan mayo but they’ve either been out of it for a long time or maybe they just stopped selling it, so I decided to experiment with my own version.

It’s simple and tasty but next time I’ll use vegetable oil instead of olive oil–that’s a personal preference because I don’t really like the taste of olive oil.

Easy Vegan Tofu Mayo

–7oz silken tofu

–1/3 cup oil

–1TBS lemon juice

–1tsp vinegar

–1 tsp (or more to your taste) dijon mustard

–1/4–1/2 tsp sea salt (to your taste)

Place all of the ingredients in the cup of an immersion blender and blend until smooth and thick.

Add a little more lemon juice if too thick. It should look exactly like mayo and spread easily.

If you don’t have silken tofu, you can try it with the firm option, but it won’t be as velvety.

That’s IT. Nothing fancy. Easy peasy lemon squeezy.

And VERY healthy; packed with protein thanks to the tofu.
Happy Holidays!
By: Cooking At Home
Tags: Food, Baking, Dessert, Cooking, Recipe

Photo by: Cooking at Home

Thank you to all my readers, viewers, and followers! I appreciate your comments and support of Cooking at Home. It has been a pleasure sharing my recipes with you this year and I am thrilled to know that you are trying them and enjoying them too.

I hope you join me for more Cooking at Home recipes in 2021! I wish you and your family a joyful holiday season -filled with food, family, and memories. Best wishes for a happy and healthy new year!

Happy Holidays from my family to yours!

Cooking at Home
Basteeya, The Moroccan Burrito
By: Nicholas Hayward
Tags: Food, Cooking, Travel, Life, Culture

Basteeya Come in Two Carnations

The poultry, and the seafood; both baked in a warqa* wrapper. Poultry basteeyas are sweet and salty, with onions, almonds, and ras el hanout. Seafood Basteeyas are usually flavored with lemon, saffron, and often with some cheese as well.

*‘Warqa’ is similar to the French ‘Pate de Bric’, made by pouring batter onto the bottom of a semi-heated pan. It peels off after just a few seconds, coming out transparently thin.

Being from California, I love burritos. So of course, I had to come up with my own version of this new burrito-like dish! So rest your sandaled feet, and lean against a stucco-walled alley with me, and get ready to munch on a: Saffron-Crab Basteeya.

Recipe: Saffron Crab Basteeya

In a medium pan on medium heat, place; ½ cup white wine, 1 tsp saffron, a pinch ground coriander, a pinch espelette chili flake, and 1/2 tsp. of chopped golden raisins. After the saffron and spices have bloomed in the wine for 4 minutes, add 1 Tbs. of cooked white rice, and allow to sit overnight in the refrigerator. Squeeze some moisture out of an 8oz of crab meat (if canned), and combine with the saffron rice mixture. Sauté until the crab is just cooked (no more than 3 minutes). Flavor, off heat, with salt and lemon juice, then cool in the refrigerator. Spread out 6"x 6” squares of phyllo dough a couple sheets thick — for assembling two basteeyas. When the stuffing is cool, place 7oz of stuffing onto each dough square, and roll up like a burrito. Place basteeya onto individual wax paper squares on a sheet tray, and add a light sprinkle of finely grated Parmesan on top of each. Roast at 375F, until lightly golden on top.
7 Healthy High Protein Snacks You Can Eat Every Week
By: Alyssa Atkinson
Tags: Food, Fitness, Health, Lifestyle, Cooking

7 Healthy High Protein Snacks You Can Eat Every Week

Photo by Brenda Godinez on Unsplash

When you hear the phrase “snack food”, you probably think of the sugary, processed, packaged foods that line the aisles of grocery stores. At least, that’s what I think of.

When I was a child, some of my favorite snacks included chocolate chip granola bars, fruit gummies, toaster pastries, and snack cakes. However, they did the opposite of what snacks are supposed to do. They never kept me satisfied and I always experienced a sugar crash soon after eating them.

Fortunately, I have learned a lot about nutrition over the years, and I now understand that snacks can be made healthy, taste good, and provide you with lasting energy.

I love to sneak protein into my snacks throughout the day because I’m an active individual, and protein helps build and repair muscle. It’s also used as an energy source and will keep you satisfied longer.

The following are seven high protein snack options you can try out, all of which are completely vegan. Most of them are extremely budget friendly and quick and easy to make. Even if you don’t have much experience cooking, you will have no problem preparing these satisfying snacks.
Hi everyone!
By: Bacinska Anna
Tags: Cooking

Hi everyone!

Welcome to my first cooking blog.

First I would like to introduce myself. My name is Anna, everyone call me Anicka. I am 33 years old and currently based in London. I live with my fiancé in cosy one bedroom flat with small kitchen, where I love to cook and bake. In this blog I would like to share with you simple and easy recipes but very tasty. We can bake together bread with turmeric, yoghurt cake or nice lasagne.
The Lemons
By: Needs More Lemon
Tags: Lemon, Foodies, Food, Cooking

What if life doesn’t hand you lemons?

Then perhaps you should get some. I mean, they’re relatively cheap and all…

I love lemons, of course. They are a grocery staple for me.

I am not a gourmet chef, I’m really just an average stay-at-home-mom who cooks.

I prepare 3 square meals a day (on a good day…), and feed four mouths at each meal on the days I remember to also feed myself.

I like to think of myself as a Frozen Food Expert, a Chicken Strip Chef, a One Pan Miracle Woman.

But honestly, it is sometimes even MORE boring than it sounds. Which is why I love the lemon. Who cares if it makes a recipe “better” or not. You know what it does? It smells good, it looks good, and its naked flavor will light. you. up.

So when life has forsaken you. When your fabulous gray t-shirt collection suddenly looks more depressing than usual…

order those lemons. Put them in a bowl and just look at them. Let that earth-made yellow hit the back of your retinas. They’re beautiful. They’re enticing. They’re sweetly spicy, and they will bring you back to life.

In this blog, I will talk to you about the ordinary things in life. I am not fancy, I like to think that I’m not a complete zealot, but I do have quite a lot of passion, curiosities, and “happy dance moments” about any number of day-to-day things that tend to get overlooked.

You can expect to hear about food stuff, of course. Tips, tricks, grievances, and celebrations. I hope to provide insight on how to make lazy cooking delicious, healthy enough, and a tiny bit joyful. A little window into how we (you and I) can manage to keep afloat.

And if we’re both lucky, I’ll even have some really pretty photos to look at.

Until next time,

xoxo

www.instagram.com/needslemon

www.facebook.com/needsmorelemon

www.twitter.com/needsmorelemon
Yum, your recipes look delicious.
By: Ashley Noel
Tags: Food, Recipes For Cooking, Cooking, Delicious, Sardine

Hi. I'm Ashley. I enjoy reading and writing. I look forward to connecting with other writers on Medium
Turmeric with milk
By: Elena, Sunshine, Petrova - Elena Sunshine Magazine
Tags: Elenasunshinemagazine, Drinks, Cooking, Recipe, Turmeric

Milk with turmeric, has numerous useful properties. This “golden” drink is a real source of health and longevity.

Photo by the author

Turmeric is an inexpensive and common spice. Its useful properties are known and widely used in home remedies. Turmeric is good for the immune system, joints, and circulatory system. This spice is made from the turmeric plant, which has a strong anti-inflammatory effect and is used as an antioxidant.

The simplest and most delicious recipe is a drink from turmeric for immunity in combination with milk. First, prepare the mixture: a third cup of ground turmeric; two-thirds of a glass of water.

Stir the turmeric in water, put the resulting mixture on medium heat and warm for 10 minutes. In the process of stirring, the mixture will thicken and become like a paste, remove from the heat, cool. The shelf life of this preparation in the refrigerator is up to 30 days.

Recipe for “ golden milk»

A glass of milk is poured into a suitable container and put on the stove.

Without letting the drink boil, add 1 tsp of pasta to it. To improve the taste, you can add sweet syrup to the milk.

To make the drink better absorbed, 1/2 tsp of coconut or almond oil is introduced into it, you can also add purified ghee to the glass.

The milk itself can be any: cow, goat, soy, coconut or almond. It all depends on personal preferences.

For those who do not like honey and milk, the mixture can simply be diluted with boiled water. Take a drink by the glass once a day, immediately or divided into several receptions.

Photo by the author

How to drink milk with turmeric?

In order for the drink to have the desired effect, you need to drink it correctly.

If you take golden milk for the prevention and treatment of simple diseases, then drink it as needed.

The first intake of turmeric should be started with small doses. So, paste in a glass of milk is added in an amount of no more than 1/4 tsp. If the body reacts normally to the spice, you can gradually bring its volume to a full teaspoon.

Milk prepared according to the main recipe is enough to take in the amount of 1 Cup per day. Although each organism is different. Some people help small portions, and others need to increase the dose.

You need to drink golden milk in a heated form, but not hot. Do this before a meal or 2 hours after. Some people drink the drink in the morning, on an empty stomach, and others-in the evening, before going to bed. The second option is more preferable, since warm milk with turmeric has a calming effect, thanks to which you can improve the quality of sleep.

Before starting treatment, you need to study the contraindications to taking turmeric. Bon Appetit!
Amaretti Cookies
By: Cooking At Home
Tags: Food, Baking, Dessert, Cooking, Recipe

Photo by: Cooking at Home

Amaretti cookies are a traditional almond cookie found at every Italian gathering or celebration. With a delicate chocolate almond macaroon-like texture, beautifully coated with powdered sugar on their lightly crinkled top, this recipe requires few pantry staples and a couple of specialty ingredients such as ground almonds and organic cacao. The cookie dough is prepared by hand in one bowl and yields four dozen cookies! To make these cookies, I use two 13 x 18-inch cookie sheets and bake one at a time to allow the cookies to rest and cool completely before removing them as they need to set before transferring on the cookie tray. I have been baking these delicious cookies as a teenager; they are simple to prepare for both novice and experienced bakers! You can store these cookies in an airtight container and defrost them as needed at room temperature. These amaretti are a delicious dessert cookie that complements a coffee, hot chocolate, or tea. They are a delightful sweet treat to enjoy with family and friends or just for yourself with your afternoon coffee!

Preparation Time: 10 minutes

Baking Time: 12 minutes (2 baking sheets = 24 minutes)

Total Time: 34 minutes

Yields:

4 dozen

Ingredients:

4 eggs

1 ½ cups white sugar

1 cup ground almonds

4 ½ teaspoons baking powder

2 teaspoons organic cacao

3 cups all-purpose flour

1 cup confectioner’s sugar for rolling

Instructions:
Great!!
By: Sarika Arora
Tags: Cooking, Food

Hello.. My Name is Sarika Arora from india and I am a house wife with more than 20 years of cooking experience. To know my recipes visit my blog Saheli Ki Rasoi
5 most popular recipes for 2020
By: Gatka Only
Tags: Food, Chefs, Cooking, Recipe, Recipes For Cooking

What is your desire to cook? If you have no idea, inspiration or just want something new, we are here for you!
Cranberry Orange Nut Bread
By: Mary Andino
Tags: Baking, Dessert, Cooking, Recipe, American

Cranberry Orange Nut Bread

Cranberries tend to only get a starring role at Thanksgiving, as a saucy accompaniment to turkey. This recipe makes a case for highlighting fresh cranberries throughout the fall and winter months. This dessert-like quick bread is a perfect vehicle for fresh cranberries: the fruit's tartness is a delicious counterpoint to the sweetness of the dough and the acidity of the orange. Since it is only possible to get fresh cranberries in the holiday season, I buy several bags in December and freeze them. Then, if the desire for cranberry orange nut bread strikes me in April, I use the cranberries straight from frozen, follow this recipe, and an hour later, fulfill my craving. The instructions are also almost ludicrously easy: combine the dry in one bowl and the wet in another. Cut in the butter, then mix everything together; it’s that simple. This recipe offers minimal cleanup and prep time, with maximum flavor and results!

Recipe

Ingredients

2 cups all-purpose flour

1 cup of sugar

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 c unsalted butter

Zest of one orange

3/4 c orange juice

1 well-beaten egg

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped nuts ( I use walnuts or pecans)

Instructions

Preheat oven to 350 F.

2. Stir together dry ingredients (flour, salt, baking powder, baking soda, sugar, cinnamon) in a large bowl.

3. Cut in the butter using a fork, pastry cutter, or food processor. The mixture should resemble coarse sand.

4. Combine peel, juice, and egg in a small bowl.

5. Add wet ingredients to dry, mixing just to moisten. Do not over mix.

6. Fold in berries and nuts until everything is just combined.

7. Bake for 50–60 minutes until a toothpick inserted comes out cleanly.
How To Make Far Cry 5: Hours of Darkness
By: Nathan Morgan
Tags: Cooking, Far Cry 5

Ubisoft gives Far Car a ‘nam makeover in the first DLC from their 2 year old season pass.

How to make :

Step 1:

Reskin the map from the base game and make everything green.

Step 2:

Add a pinch of bamboo.

Step Three:

Add one 60’s rock song with a sprinkle of generic war archetypes.

Step Four:

Add a bunch of meaningless side objectives.

Step Five:

Mix together, then bake, for 3 hours.

Step Six:

Take out the oven, and season with framerate drops, occasional glitches and connection failures.

Result:

Despite it’s long baking time and odd seasoning, the meal is pure comfort food, 6/10.
The Cat Comes Running When I Chop a Shallot
By: Annie Siebert
Tags: Cooking, Tuna, Food, Pandemic Food

As you can see, 20 consecutive days of yoga have not fully centered me. I feel crazy! I am tired of cooking. And I love cooking! My husband’s birthday was in mid-December, and I always make whatever he requests for his birthday because that’s just what you do if you care about other people.

This year, he asked for lemon meringue pie, which sounded like a fun challenge at first. And then I settled on a recipe, which reminded me why I am and forever will be firmly on Team Cake. Cake is both easier and more delicious. Why would one try to make a pie crust from scratch when grocery-store buttercream is an option?!

Anyway, whatever. Because I possess a stand mixer and at least nine spatulas, I’ll agree to make you whatever dessert you want for your birthday. Just in the last month, I’ve made four birthday babkas and one lemon meringue pie. Tucked in there was a for-the-hell-of-it tiramisu. Like I said, sugar is part of maintaining my mental health.

I made the pie dough, threw away half of it after it got all gooey, and successfully rolled out and situated in a pie dish the remaining half after chilling it for a few hours. Ten minutes after it was supposed to be done baking, it was still, in the words of Paul Hollywood, “a bit pale,” which I know from watching every season of GBBO is not a good thing; no one likes a soggy bottom. So I sat sukhasana in front of the oven and waited.

Ugh, pie crust. Photo: Annie Siebert

Like most 30-something white women with generalized anxiety disorder, I’ve been listening to a lot of Taylor Swift and doing yoga with Adriene. Head over heart. Heart over pelvis. Why won’t this crust turn chestnut brown!?

After a 30-minute standoff with the crust, I kicked up the oven temperature 25°F and it finally turned brown.

The pie was good, I guess, but it was still not cake. If you’re feeling under-sugared and in need of a dessert, hit me up. By the time I get vaccinated, I hope to be able to contort myself into crow pose and bake a pie crust without having a breakdown.

But tuna melts? That routine dies with the pandemic.