Summer Mediterranean Quinoa Salad
- cook 1 cup of dry quinoa with 1 tsp oil & 1 tsp garlic powder (follow instructions on the package you buy)
- allow the quinoa to fully cool
In a large bowl add the following:
- 1 whole chopped cucumber (1 & 1/2 cups)
- 3 chopped tomatoes (1 cup)
- the cooked quinoa
- half a chopped onion (1/2 cup)
- 3/4 cup of chopped or crumbled feta
- 1/4 cup of thinly chopped mint
- the juice of half a large lemon
- 1 tbsp of oil
- salt to taste
Once you toss all these ingredients together you have a delicious salad. The nice thing about this salad is that it’s good for a few days after making it because it does not get soggy in the fridge!! .
I hope you enjoy making it and let me know if you like it. 🥗
🆘🥬I totally panicked this morning when I noticed my favorite spinach was starting to bolt. Commence Project Save Our Spinach! I harvested, washed, blanched, shocked, and SQUEEZED it into tiny balls for freezing. 😅 I see spinach dip in my future.
3 626 minutes ago
Learning to cook is one of the greatest skills we can learn. Cooking at home is less expensive than eating out. . . .
Art of tempering food:
I learnt cooking when I was 13, and my mom taught how to temper, she always said the following:
- the dish has to be poured on the tempered mixture and not the other way around, to my surprise all the cooking video that I have seen so far does it the other way around, but I have tried both ways and I like my mom's version.
- the tempered mixture and the dish has to be searing hot so the flavour and aroma s enhanced. (It works because the aroma fills up the entire house)
Do try this way and let me know if it works for you 😊
BUTTER CHICKEN DINNER SPECIAL - We’ve got major wanderlust these days, + are craving the fragrant spices + flavours from across the world! This week we want to transport you to India with our Butter Chicken Dinner Special, available for curbside pickup this Thursday + Friday May 28+29.
Our three-course Butter Chicken Special features a Green Bean + Edamame Salad with Red Chili, Sesame + Cilantro to start, then dive into our classic Dish Butter Chicken with a side of our fresh Grilled Naan Bread + Fresh Herb Basmati Rice Pilaf, + finish things off with an assorted selection of our favourite Dish Kitchen desserts! Order window closes at 4:00 PM this Wednesday May 27. Click the link in our bio for more info! #dishathome#dishcookingstudio
Can you make a salad dressing from scratch? Without a recipe?
If you can't, it is one of the new skills you'll learn when you work with me.
Maybe your laughing, thinking I don't need someone to teach me how to make homemade salad dressing....there are soooo many recipes out there.
And which ones have you made? And did they taste great?
Guess what friend? Recipes SUCK! Most are poorly written and make no sense.
This is why YOU must be able to cook WITHOUT a recipe. You need to call bullshit on the ingredient list. You need to customize it to the amount you need. You need to understand how much a time a recipe will take on your own terms.
You need to be in control of your kitchen and I can coach you!
DM me to learn more about my 1-1 Cooking Coach Packages.
Join Canadian celebrity chef (and many times over MINI Owner) Lynn Crawford as she serves up some of her renowned "elevated comfort food" while dishing out a few tips, tricks, and techniques to spice things up in your kitchen.
📆 May 26, 5PM EDT
Thai foood is the theme of this week! I’m so exited about this theme as I always hold a special place in my heart for Thai cuisine. Have a few exciting recipes planned out for this week. Hopefully, I can try and get a hold of some of the ingredients I need during this time which will be quite difficult. My fave is the classic Thai seafood rice which I will talk about more later.
It was amazing seeing all your chocolatey creations this past week! Huge shoutout to some of the people that did multiple entries 🥰 By now you should know the deal, just tag me with your crazy Thai creations and don’t be scared to experiment if you’re missing a couple of ingredients 🌶 .
1 102 hours ago
While the eid celebration still continues, presenting my easy recipe for mango phirni, which is a perfect mood maker for all occasions.
1. firstly, soak 2 tbsp of basmati rice for 30 minutes.
2. discard the water and blend rice to coarse paste. keep aside.
3. now in a large kadai boil 1 litre milk.
4. stir occasionally, and simmer for 10 minutes.
5. keep the flame on low or till milk thickens.
6. now add in prepared coarse rice paste.
7. stir continuously for 5 minutes. else, lumps might form. simmer for another 5 minutes stirring in between.
8. boil the milk till the rice gets cooked completely.
9. further add ¼ cup of sugar and 2 tbsp saffron milk.
10.mix well till the milk thickens and turn creamy.
11. add in cardamom powder and serve chilled garnished with chopped nuts.
12. allow the phirni to cool completely. now add in ½ cup mango pulp and mix well. add more pulp depending on the sweetness.
13. finally, serve chilled mango phirni garnished with few chopped nuts. .
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0 42 hours ago
𝓨𝓸𝓾 𝓭𝓸𝓷'𝓽 𝓷𝓮𝓮𝓭 𝓽𝓸 𝓫𝓮 𝓪 𝓬𝓱𝓮𝓯 𝓽𝓸 𝓬𝓸𝓸𝓴!
Has the thought of not being perfect at cooking holding you back?
When I first started cooking it was a hot mess! I messed up recipes, burnt things, and had some that just tasted like crap..
But guess what! That's how you get better! I still hesitate to try new recipes or wing it because I know usually the first time is a flop. Take those as lessons and experience 😌 .
I ate EVERYTHING I made because I hate wasting food so if you're holding back because you don't have the money to waste food. Suck it up buttercup and just eat the dang food, unless it's spoiled or not cooked enough, it won't kill you.
What recipe are you going to try?
After successfully baking oat cookies, I couldn't wait more and tried baking another batch. This time I baked some chocochip cookies (eggless) with refined flour and all standard ingredients that you require in making cookies.
A video of @shivesh17 on Youtube inspired me to bake these lovelies. (please ignore the shape🙈)
These cookies turned out to be chewy and were so good to taste.♥️
It's quite easy to make them. The recipe is as follows:
• Put a cup (200g) of softened butter in a bowl.
• Add 1/2 cup (100g) castor sugar and 1/2 cup (100g) brown sugar.
• Mix it well properly and add a Tsp of vanilla extract.
• Take 2 + 1/4 cup of maida in a separate bowl and add 1 Tsp Baking Soda and a Tbsp of corn flour to it.
• Give it a good mix and then add it to the butter + sugar mixture.
• Combine everything well and add 4 Tbsp milk to it.
• Rest the dough in the refrigerator for about 30 minutes.
• Chop some dark chocolates into fine pieces till that time.
• Now after 30 minutes, scoop out a portion of dough and place on a baking tray and top them with chocolate pieces.
• Preheat you oven for 180° and place the cookies inside for 15 minutes or bake them till the edges turn brown.
That's it. Your cookies are ready. Let them cool and then hog on!
צריכת החלבון המינימלית המומלצת לשמירה על תפקוד תקין של הגוף היא 0.8 גרם לק״ג משקל גוף.
במידה ואנחנו מעוניינים לעלות במסת שריר,
ההמלצה לצריכת חלבון נעה בין 1.6-2.2 גרם/ק״ג
(במצב של גרעון קלורי לשם חיטוב נרצה להיות בטווח העליון של המלצה זו). .
אז מאיפה משיגים חלבון?
״חלבונים איכותיים״ יגיעו בעיקר מטופו, דגים, קטניות, ביצים וחלק ממוצרי החלב (סורי, לא ממליצה על עוף ובשר לשום מטרה)
בנוסף לחלבונים ״פחות איכותיים״ שמגיעים מפחמימות ושומנים.
נו... איפה הבעיה?
לאדם רגיל מהשורה ללא מטרות ספורטיביות כאלו או אחרות, לא אמורה להיות שום בעיה להגיע לכמות חלבון בריאה מדי יום.
הבעיה מתחילה כשלא מצליחים להגיע לצריכה היומית רק מהמזון (בעיקר צמחונים וטבעונים)
כשהמטרה היא חיטוב, מסה או ירידה במשקל. .
קיצר, מה עושים?
הפיתרון שהכי נוח לי הוא להעלות את צריכת החלבון ע״י שימוש באבקת חלבון.
חשוב לי להדגיש-
אני תמיד אעדיף לקבל את החלבון שלי מהמזון, תמיד.
כשזה לא עובד,
אבקת חלבון היא לטעמי התוסף הכי נכון.
למה חשוב לשים לב באבקת חלבון?
**רכיבים ואיכות רכיבים ואיכות רכיבים ואיכות**
האבקה שאני צורכת כרגע היא
ללא חומרים משמרים למינהם
ללא ממתיקים מלאכותיים
ללא תוספת סוכר
עשירה בוויטמינים ומינרלים
עשירה בחומצות אמינו ואומגה 3
ומספקת לי תוספת יומית של 20 גרם חלבון במנה.
אם אתם כמוני, מוצאים את עצמכם נתקעים לפעמים עם הגעה לכמות חלבון היומית למטרות שלכם,
אבקת חלבון איכותית יכולה לסגור את הפינה-
בשייק/ שיבולת שועל/ יוגורט-
תתפרעו 💪🏼 .
This. Video I did last year but I thought I’d repost it to encourage someone not to 💯% rely on someone else for your happiness. You MUST also do it for yourself in order to fulfill that feeling that your looking for🙂💪🏻🙏🏼🧡
Simple side dish for you to try! 🤩⠀
Super easy to toss together and very flavorful too! 🙌
6 244 hours ago
“Mainstream media needs more voices and experiences,” says @flybyjing founder, addressing that the media has responsibility in ethnic erasure in food storytelling. With more representation, Chinese cuisine can challenge the existing biases. Watch our latest #TheTakeout panel now, on how xenophobia shapes food taboos, myths, and misconceptions. Link in bio!🥡
Sometimes, you just need to take a moment. Just to sit with yourself, take a deep breath and check in. It's easy to feel like it's selfish or self-indulgent... but it isn't It's self preservation. And if a lavender shortbread helps... I say go for it. 💜
Grill or BBQ these marinated chicken breasts and serve with a lovely salad for a real summery tasting dish.
Ingredients - for 6
6 Chicken Breasts
2 cloves garlic, grated
3-5cm piece ginger, grated
Splash of oil
Salt and pepper
2 tbsps rice wine vinegar (or other vinegar)
2 tsps sugar
½ tsp chilli flakes.
Cut the chicken breasts in half through the middle and flatten them out (butterfly them).
Place in a bowl and add the garlic, ginger and oil. Cover and leave to marinade for at least 20 mins but the longer the better. Season with salt and pepper just before cooking.
BBQ or grill on a high heat for approx 8 mins each side. It will depend on the thickness of the meat so check that it is fully cooked.
Meanwhile shave the mango and cucumber using a vegetable peeler. Combine the vinegar, sugar and chilli in a small bowl and stir to dissolve the sugar. Mix everything in a bowl together.
I served the chicken and salad with steamed broccoli and baked potatoes..... Happy grilling x
Easy tomato soup & grilled cheese croutons.
Tomato soup spiced with saffron served with gruyère cheese croutons. The secret is in the croutons and fresh picual evoo! 😉. Yes ... it’s naturally luminescent green
Ina Garten says, it’s nursery food updated - how bad could it be ? ... May we add, a delicious Monday night meal - dinner under 45 minutes from scratched. 🙌🏻 . .
Instead of butter, we brushed the bread with our “straight of the press” Picual evoo (it has aroma of tomato leaf and tropical fruits) before we grilled it on a cast iron skillet sandwiched with grated gruyère. .
Recipe from @inagarten ‘s cookbook “Barefoot Contessa Foolproof: Recipes you can trust” @clarksonpotter
A May cookbook recipe for #rainydaybitescookbookclub@rainydaybites.
Spaghettoni with Monkfish and Confit Tomatoes made by @lodotambu live with @isoldiperilpranzo .
Hey guys, we are asking you what kind of recipes you would be interested in watching and you voted for Pasta with Fish, so here it is our super easy pasta recipe with Monkfish
Ingredients for 4 servings:
1kg of Monkfish
500gr of Spaghettoni
400g of Tomato Passata
150gr of Cherry Tomatoes
2 gloves of Garlic
Aromas: Parsley, Celery, Onion, Carrot, Chili Pepper, EVO Oil
Turn on your oven at 120 degrees. Cut the cherry tomatoes in half and place them on a baking tray cut side up. Dress them with sugar, salt and a touch of oil and let them slow-cook in the oven until they dry out (approx 30 minutes).
Meanwhile fill 2 large pots with water and bring them to boil. One is going to be for the pasta and the other for fish stock.
Separate the fish meat from its leftovers (bones and skin) and put them in one pot to create the fish stock together with any leftover garlic, celery, onion or carrot you may have in the fridge.
Now prepare the base of the sauce. Put a large pan on medium heat and add some EVO oil, a couple of crushed garlic gloves and some chili pepper. When the garlic starts to fry, add the tomato passata with a touch of sugar and salt. When the sauce simmers, take out the garlic gloves and add the fish meat cut in thumb-size pieces. Let the fish cook in the tomato sauce at a low simmer in order to keep it moist inside.
Boil the pasta in the water until very “al dente” and then finish it in the sauce’s pan for one last minute. Sautè the pasta at high heat, adding a touch of fish stock when needed.
Finally, serve your spaghettoni with a generous amount of fish sauce, cherry tomatoes and some finely chopped parsley. Buon Appetito .
Do you have other recipes you may be interested in? Write it in the comments and we will make them in our next live videos
Eight years ago we met. You were living in Asheville, and I was in Pennsylvania. We wrote each other letters for the better part of a year, and quickly realised this was true love.
I move to Asheville, and within a year we buy a house and farm together, get a dog and build a life.
Fast forward three years, and at the end of a glorious day of riding bikes through Holland, I finally get up the courage to ask you to marry me.
A year later, four years after we met, on a perfect spring day in May, under a rose arbor in full bloom, we get married. Best...Day...Ever!
T H U R S D A Y • T I P:
When you steam rice or cook it in your rice cooker, add some eggs to a steam basket and cook them at the same time.
When your rice is done, you’ll have nearly perfectly cooked “hard boiled” eggs to use for breakfasts, snacks or maybe even to make a delicious egg curry!🥘
B O N U S: the shells slide off steamed eggs so much better than boiled eggs! There’s nearly nothing I hate more than peeling eggs and the shells are so stuck that by the time you get the shell off all you’re left with is the yolk! 😤 Anyone else? 😂
You can find my egg curry recipe—as well as my golden [turmeric fried] egg recipe on my blog! 😃
Follow for more tips! Coming every Thursday! 🥳
15 41021 May, 2020
Hey guys 💕
Hope you’re all hanging in there and doing something that makes you happy at home 🏠
Thanks for everyone asking for recipe to these easy cookies! Something to keep you busy, you’ll need:
2 eggs 🥚
1 and 1/2 cups of flour
1/2 cup of white sugar
1/2 cup of brown sugar
3/4 spoon of baking powder
1/2 tablespoon of salt
1/2 cup of butter .
👩🍳 HOW TO COOK:
Mix butter, sugar and eggs in one bowl, and flour, baking power and salt in another.
In the creamy paste; add in either peanut butter (I did about three spoons) or ferroro rocha (about 7 melted but up to you how chocolately you want it!) until it’s smooth.
Then mix both bowls together until it turns into dough.
Once done, pop it in the oven for 10-12 minutes and bobs your uncle.. done!! Let us know if you’ve made them 🍪!! Enjoy 💕
17 16823 March, 2020
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