¿Qué tal este sanduche? con nuestros roastbeef y aderezos
1 28 minutes ago
Burning the calories with my love. Working out is just as important as the diet, those arm flaps and back fat ain't gonna get rid of itself! Matching outfits totally unplanned, we're not those kinda weirdos!
Chilli Garlic Hakka Noodles (An Indo Chinese Recipe): Chinese Dishes from mainland China came to India and evolved and got a separate identity as an IndoChinese dishes. Let us see how to make one such Indochinese dish: Hakka Noodle. Hakka noodles are a type of boiled noodles that are tossed and mixed with vegetables, and sauces. The dish comes from the land of Hakka Han or Han Chinese that majorly comprise the Chinese regions of Fujian, Hunan, Sichuan, Jiangxi, Guangxi and Guangdong. Since a lot of people from these regions migrated to India, especially Kolkata, the Indian version has Bengali flavors to it. By Bengali flavors, we mean the usage of lots of green Chillies, Chilli garlic sauce and hot garlic sauce. So in simple words, Hakka noodles are noodles that are cooked in the Hakka Han style.
The Indian-style Hakka noodles are mostly vegeterian and consist of a lot of veggies and Paneer (but that is not absolute). Some places serve Hakka noodles along with scrambled egg as well. The dish is served as is and very rarely served with a gravy dish.
Let us see how to make this spicy Chilli Garlic Hakka Noodles for the Noodle Lovers.
Is there anything worse than finishing a lovely meal and then seeing a horror of dishes piled high in the sink? Say no more. These Skillet-Braised Spiced Potatoes and Chickpeas use one (1!) pan — and they're so good you could even save on a plate by eating them straight out of the pan! With a little bit of spice, creamy chickpeas and crispy potatoes, it's a simple but hearty dinner you'll be sure to enjoy. For more one-pan dishes, follow the link in our bio. (📸: @laurachasedeformigny; food styling: @lisacherkasky)⠀
6 1841 hour ago
Not sure if I ever mentioned to you that I am the world's laziest Nutritionist when it comes to cooking?
Oh, I didn't? Ha ha ha, I'm not sure how I failed to disclose that... Well now you know: cooking is not my thing. I buy healthy foods and slap them together. It's more preparation than cooking... But there's been a lot of buzz around delicata squash lately, so when I saw it at my local grocery store I snagged a few.
A quick google search later, I learned that the skin is edible. FOR SERIOUS?
Yes. How much better did your life just get? Be honest.
The other nice thing? It's easy to cut. I don't attempt cutting other squashes because, well, a knife through my hand just isn't worth it 🤷♀️. Making this was easy peasy. Slide ➡ to see how I made it step by step.
1. I washed them
2. I cut them in half
3. I scooped them
4. I cut them smaller
5. I put them all in a bowl, added 1 tablespoon of avocado oil and some salt (I'm like a little kid, I like things bland, you can add big people spices if you fancy them).
6. I spread on cookie sheets and baked in the oven on 425 for around 10-15 minutes (I can't actually remember, just keep an eye on them and test for softness). Then I ate them.
Squash is a marvelous complex carb (you know, the good kind with fiber and nutrients that help you keep full so you can eat fewer calories? yeah, those). And now that I found my soulmate squash, I'm going to make it all the time.
All. The. Time.
28 372 hours ago
Just a 1/2 a pound of ground and whatever else can be found.
Versatility... that is what I love about ground beef! Its so easy to make into a meal. Along with the fact that it is an excellent source of protein, iron and vitamin B12!
Try using only 1/2 the amount of beef, and save the other half for another recipe.
After you fry it, it is so easy to bulk it up with veggies! (I always start with onions and garlic.) Than you can add pasta, rice, potatoes or whatever you are feeling! Shepherds pie, lasagna, chili, burgers.. the possibilities are endless!
Buying Ground beef tips: 》find lean or extra lean
》buy local (the flavor difference amazing) * * * * * * * * *
Flan casero 🤩
Mis alumnas me sugirieron esta receta y si si si, tenía que hacer esta pruebita y ver que tal salía el flan sin azúcar y sin caramelo. Hice un par de cambios para hacerla saludable. Es fácil, y sabe igual al común y corriente!
Necesitas para esta porción individual:
250 cc de leche
1/2 cdta de stevia o la cantidad necesaria del edulcorante que uses para endulzar aprox 1 taza
Use 1 cdita de miel como alternativa al caramelo pero funciona perfectamente sin miel.
Tan simple como meter todo a la licuadora menos la miel. Luego al molde que elijas, le pasas la miel si la usaras de forma que quede extendida por toda la base y añadir la mezcla de la licuadora.
Aquí viene la parte "difícil" que es meter tu molde al horno en baño maría. Debe quedar sumergida la mitad del molde en agua. Adjunto imagen. Y al horno por aproximadamente 30 a 35 minutos. Si hicieras más cantidad debe estar más tiempo en el horno. Hornear a 180° y luego apagar el horno y dejar enfriar. Desmoldar con cuidado y servir. Le puse un toque de dulce de leche y una frutilla y 🔝. .
Espero que lo hagan en casa es super sencillo! Y deli
Shrimp & Ricotta “raviolis” using ... you guessed it.. Wonton wrappers. Can’t stop, won’t stop. Assuming these turn out aiiiiight- will post the recipe in the comments later. But if they don’t....ill prob still post to let you guys know what NOT to do. 🤷🏼♀️ .
My poor @pamperedchef Deluxe Cooking Blender hasn’t had a day off since I got her... Poor Glenda the Blenda.
In fact, most days she working doubles and triples, and today is no exception—Glenda whipped me up a delicious batch of hot cocoa this afternoon with @krogerco heavy whipping cream, @swervesweetie brown sugar substitute, and some @lilys_sweets semisweet chocolate chips. And tonight, she’s making dinner—fresh Alfredo sauce that I don’t have to stir or babysit.
Veggies Cheese Balls 🧀 .
1 cup grated boiled potato
2-3 tbsp of Mix Veggies (onion, bell peppers, etc)
1 tsp Red Chilli Flakes
½ tsp Oregano
½ tsp Salt
¼ tsp Black Pepper
1 Grated Garlic
¾ cup grated mozzarella cheese
2 cups Bread Crumbs
6 tbsp Refined Flour (Maida)
6 tbsp Corn Flour
½ tsp Salt
Oil to fry
1.) Take the grated boiled potatoes and mix veggies in the mixing bowl.
2.) Add 1 tsp Red Chilli Flakes, ½ tsp Oregano, ½ tsp Salt, ¼ tsp Black Pepper, 1 Grated Garlic clove and some grated cheese .Mix it well.
3.) Using a tablespoon, scoop out this mixture, flatten on your hand place some cheese in the centre of it, wrap the potato mixture around the cheese and shape into ball Repeat for the remainder of the potato mix.
4.) Place the refined flour and corn flour in separate bowl , Mix salt and pepper and make a slurry like mix.
5,)Place bread crumbs on a plate then take a potato ball, coat first with slurry mix and then coat with breadcrumbs.
Repeat for the rest of the balls.
6.)Heat oil over medium-high heat using a frying pan or a kadhai. Cover a plate with paper towels to absorb excess oil for when the balls are finished frying.
7.) Place 3-4 potato balls into the hot oil. Let one side of the ball fry, getting crispy and golden before turning the ball over to fry the other half. Remove the balls and place on paper towels. Repeat for the remaining balls. Serve hot with green chutney or ketchup.
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❌Don’t waste Food ❌
Do any gardeners out there have chiles coming out of their ears right now? Make some hot sauce!
Quick instructional on two, beyond easy hot sauces in my stories today. I didn’t even touch a cutting board, I used only scissors. This makes a great gift that lasts a while (unless they are flame thrower eaters) I add it to the end of cooking beans, on fried eggs, amping up a salad dressing, anything to do with rice.
One is a a fermented chili sauce with garlic (using cheap @amazon silicone air locks) and the other sauce is a Bay Area famous Puerto Rican hot sauce that tastes good on everything!
Check it out! #🔥 🔥 🔥
6 263 hours ago
We are giving away $500 of Gomae Meals for free!
To enter follow the instructions 👇
Comme promis la recette de la soupe aux tomates... Pour les pizzas en flou derriére je bous en parle demain 😉
4 gousses d'ail
Un oeu d'huile d'olive
Une feuille de laurier
1/2 c à c de thym séché
2 c a s de farine
1c a s de miel
6 tomates épluchées et coupées en petits morceaux
2 c à s de concentré de tomate
200ml De coulis de tomate
Environ 1,500 ml d'eau
Dans une casserole faites revenir l'oignon et l'ail dans l'huile d'olive, saler, poivrer , cuire 5 min à couvert , rajouter le paprika, le thym, la feuille de laurier et la farine, mélanger et ajouter un peu d'eau pour évitee que ca attache au fond.
Ajouter les tomates coupés, le concentré de tomate et le coulis de tomate. Puis le miel
Ajouter l'eau bouillante et couvrir. Cuire à feu doux pendant 30min.
Une fois cuite, retirer la feuille de laurier et mixer au blender ou mixeur plongeant
Servir avec un filet de créme fraiche ou une quenelle de creamcheese et des croûtons.
Oatmeal has to be my number one go-to breakfast 😋 This bowl of warm spiced apple and pear oatmeal will be sure to get your morning off to a cracking start 🌄
Recipe: 🍎 Spiced apple and pears:
- Dice 2 apples and pears and add 2tsp cinnamon, 1 tsp nutmeg and 1/2 cup of water to a saucepan. Simmer until soft, add 1 tsp of psyllium husk to thicken. Store leftovers in the fridge. 🥣 Oatmeal:
- Add 1/3 cup of rolled oats and 2/3 cup of water to a bowl and microwave for 2 mins. Dust with cinnamon and top with warmed spiced apples and pears. Then add a drizzle of raw honey and enjoy 🍯
Wednesday: Asian Inspired Fish TRAYBAKE!...you all know I love a traybake!...who doesn’t right?! 🤷🏻♀️...quick, easy, minimal washing up 👍🏼👍🏼...and this one definitely didn’t disappoint! 👍🏼😋😋😋
Have been craving something like this after seeing a version from @daddelicious the other week! 😋 YUM!
The photos don’t really do this justice...shot in a rush as hubby walked through the door HANGRY!! He’s worse than the kids! 😂🤣...but it was super tasty and we finished the entire tray! 🙈
So for this you’ll need:
• Marinade ingredients
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp soy/tamari
1 red chilli - finely sliced
1 garlic clove - crushed
1 inch ginger - finely chopped
Salt and pepper ~
You’ll also need:
Fish (cod, salmon, haddock fillets would all work)
Red onion - sliced
Carrots - thinly sliced
Broccoli - cut into florets
For your garnish
Extra dash of soy if needed
Squeeze of lime
• Start by mixing your marinade ingredients in a bowl and leave aside.
• Grab and baking tray and lime with greaseproof paper.
• Add your onion, carrots and broccoli and drizzle over half of the marinade and mix well so the veg is coated.
• Pop this into the oven at 190C for 15 mins
• remove from oven and add your fish, box choi and your remaining marinade..
• Pop back into the oven for a further 12/15 mins until the fish is cooked all the way through...
• finally scatter with your garnish ingredients..
• and serve with some noodles, cooked as per packet instructions, drained and then stir through a little sesame oil...
Kids had packed teas at swimming today!...🏊🏼♂️...and we had a bit of a revelation with Maisie! 😱...see stories!! 🤗 ~
Stories Quiz Answer is 📣B A R L E Y Grass!! That's the superfood I tried for the first time this week. That's also the superfood that got the least votes on my Stories.
Honestly, I never researched enough about it and never tried it. Until the other day when I read someone raving about it.
I use it on my smoothies three days jow and I can't feel any big difference other than the grass-y taste (better if you add a banana) and the way you feel cool you really eat something seriously green and healthy. I mean, it's grass lol how healthier can you go?
But I do feel it kind of works good on my energy levels. Or it might be placebo🤔. I'll give it a month and I'll report back. In the meantime, here's what I found out about Barley Grass ✔️rich in vitamins A, C, B and minerals iron, calcium, potassium, magnesium, and phosphorus. It is also very high in absorbable protein and contains 20 amino acids
✔️Barley grass is the leaf of the barley plant, as opposed to the grain so better if you're sensitive with grains 🙋♀️
✔️ It's suggested that it has many health benefits (like improving cholesterol levels) but I didn't find any scientific support for these claims.
But as long as it's packed with vit and minerals and antioxidants and chlorophyll... I'm sold.
½ Kg de tomates maduros
1 pan de hogaza
1 pimiento verde (no muy grande)
1 pimiento rojo (si queréis un toque más rico, con los pimientos asados la receta gana)
1 diente de ajo
1 buen chorro de aceite de oliva virgen extra
3 cucharadas soperas de vinagre de vino
Sal (al gusto)
Guarnición a elegir: huevo duro, jamón serrano picado, atún en aceite
هر دفعه این رولت و درست کردم میخواستم از مرحله به مرحله اش عکس بگیرم نشده، دیگه گفتم فقط رسپی اش و بزارم با توضیحات کامل انشالله که درست کنید و دوست داشته باشید ،این رولت یک نوع فینگر فود به حساب میاد.
تخم مرغ ۵ عدد
روغن مایع ۱۰ ق غ
شیر ۱ لیوان
نمک و فلفل
آرد ۱ پیمانه سرخالی
اول مواد داخل رولت و آماده میکنیم، سیب زمینی ۳ عدد آب پز خرد شده رو با خیار شور نگینی شده و ۱ عدد هویج پخته و ریز شده رو با هم مخلوط کرده نمک و فلفل و سس مایونز زده و میزاریم داخل یخچال تا سرد بشه .
تخم مرغ ها رو همزده تا حجمش دو برابر بشه بعد روغن مایع و قاشق قاشق اضافه کنید سپس شیر و میریزیم و در آخر هم آرد الک شده رو کم کم اضافه میکنیم و در آخر هم نمک و فلفل مواد خمیری باید مثل ماستی که با قاشق هم میزنیم باشه نه رقیق نه غلیظ. بعد از اینکه آمده شد تابه رو روی حرارت ملایم گذاشته و کمی روغن اسپری میکنیم و حدود ۱.۵ ملاقه از مواد رو داخل تابه که گرم شده میریزیم و میزاریم تا سفت بشه و خمیر خودش و بگیره، بعد که پخته شد روی سینی خمیر و میزاریم تا سرد بشه ، بعد ۱ قاشق سس مایونز روی خمیر کامل پخش میکنیم و کالباس میزاریم و روی کالباس ها سس زده و بعد مواد سیب زمینی رو میزاریم و به آروم خمیر و لوله میکنیم به حالت رولت روی خمیر ها سلفون کشیده و میزاریم داخل یخچال به مدت چند ساعت تا خودش و بگیره و بعد برش میزنیم با این مقدار مواد ۵ عدد خمیر رولتی در میاد.
My date night dinner in from Saturday- Roasted Rosemary Garlic Pork Loin, with Roasted Carrots and Celery, and Mushroom Cauliflower Rice. This rice is hands down my favorite to make!
Pork Tenderloin- salt/pepper/garlic all sides and pan fry to brown all side. Preheat oven to 425°. Slice celery and carrots into large pieces. Toss with EVOO/salt/pepper/garlic/thyme and place in the bottom of a baking dish. Add the pork tenderloin on top veggies (I had 2 pieces which were about 2.5 lbs each.) Chop about 5-6 garlic cloves and 1 stalk fresh rosemary- mix with about a 1/4c EVOO and smear on top of Pork - save a tbsp or so for sauce. Bake for about 40 minutes or until temp inside reaches 160°. For a sauce, use pan that browned pork in and add 1 cup chicken stock, splash of white wine and couple slabs of butter and the rosemary/garlic you saved. When the pork is done, remove from pan and let rest. Add any juice from pan to sauce. Reduce by half and it's ready.
Mushroom Cauliflower Rice- I used 2 leeks chopped (can use 1 whole onion) and a container and half of baby bellas chopped/sliced. Put in a pan with 2 slices of butter, EVOO, salt/pepper and saute. When the mushrooms start to cook down add a few chopped up garlic cloves, thyme and sage. Add in cauliflower rice (I used half package of fresh) and 1/4 to 1/2c of beef broth. Saute until rice is soft and broth is mostly evaporated.
1 2819 hours ago
a boiled broccoli
It can be eaten cooked in a salad, and it is also delicious in a soup.
We’re starting our day off right with traditional Turkish coffee ☕️
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126 3,45913 September, 2019
Pesto Pasta Freezer Prep Dinner Bake 💚
By: Mercedes Sandoval and Tasty
(for 4 servings)
4 cups whole wheat pasta, cooked al dente (800 g)
2 cups broccoli floret (300 g)
2 cups yellow squash, quartered (250 g)
2 cups cherry tomato (400 g)
½ cup pesto (115 g)
1 cup shredded mozzarella cheese, optional (100 g)
fresh basil, to serve
Preheat oven to 350˚F (180˚C).
Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
Sprinkle mozzarella cheese on top (optional).
If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
Bake uncovered for 10-15 minutes.
Top with fresh basil and serve.
198 8,01616 September, 2019
One Pot Chicken Fajita Pasta 🍝💪 -
(for 4 servings)
3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk (1 ¼ L)
4 cups penne pasta (400 g)
1 cup pepper jack cheese, shredded (100 g)
Heat oil in a large pot over high heat
Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
Add the cheese and mix until melted.
472 30,23316 September, 2019
Egg White Breakfast Cups (Under 50 Calories) 🍳
By: Robin Broadfoot and Tasty
(for 6 servings)
2 cups spinach, 14 calories (60 g)
1 roma tomato, 11 calories
2 cups egg white, 250 calories (480 mL)
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories
Preheat the oven to 350˚F (180˚C).
Lightly grease a muffin tin.
Then divide equally the spinach across 6 cups.
Dice the tomato, then fill the cups with the tomato and egg whites.
Season with salt and pepper.
Bake for 15 minutes, or until the whites have set.
165 7,38817 September, 2019
Meal Prep Chicken Burrito Bowls 🍗
By: Joey Firoben and Tasty
(for 4 servings)
2 large, boneless, skinless chicken breasts, cubed
15 oz black beans, 1 can, drained and rinsed (390 g)
1 white onion, diced
2 cloves garlic
16 oz medium chunky salsa, 1 jar (455 g)
1 cup brown rice, cooked (200 g)
1 tablespoon olive oil
1 bundle green onion, sliced, for garnish
salt, to taste
black pepper, to taste
Heat the oil in a large skillet over medium-high heat.
Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
Add the garlic and mix until fragrant, about 30 seconds.
Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
Let the mixture simmer for 5 minutes or until the chicken is cooked through.
Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
Peanut Butter S’mores Dip Easy Dessert
By: Alvin Zhou and Tasty
(for 6 servings)
1 lb mini peanut butter cup (455 g)
1 lb large marshmallow (455 g)
15 graham crackers -
Preheat the oven to 350°F (180°C). Place the peanut butter cups in an even layer on the bottom of a large oven-safe skillet. Add the marshmallows in a single layer on top.
Bake for 20 minutes, until the marshmallows are golden brown.
Serve with graham crackers for dipping.
67 5,8688 hours ago
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