#chop parsley and 1-2 cloves garlic

[mothpdf]

been getting really into chicken picatta lately

[foodshowxyz]

🍤 Garlic Parmesan Shrimp Scampi Pasta! 💖 So easy & Only 15 Minutes! 💖

Craving something delicious but short on time? This Garlic Parmesan Shrimp Scampi Pasta is your answer! Juicy shrimp, garlicky goodness, and a sprinkle of Parmesan come together in just 15 minutes for a meal that’s sure to impress.

Ingredients:

225 g linguine

1 teaspoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1 tablespoon olive oil

60 ml white wine or chicken stock

60 ml freshly squeezed lemon juice

55 g salted butter (4 tablespoons)

450 g medium shrimp, peeled and deveined

6 garlic cloves, pressed or grated

Salt and freshly ground black pepper to taste

Zest of 1 lemon

2 tablespoons chopped fresh parsley

100 g freshly grated Parmesan cheese

Instructions:

Cook the Pasta: In a large pot of boiling salted water, cook 225 g of linguine according to package instructions. Drain well.

Cook the Shrimp: In a large, deep skillet, melt 55 g of butter over medium-high heat. Add 450 g of shrimp, 1 teaspoon Cajun seasoning, 1 teaspoon crushed red pepper flakes, 1 tablespoon olive oil, and 6 garlic cloves (pressed or grated). Stir periodically until shrimp is fully cooked, about 3 minutes.

Add Flavour: Stir in 60 ml of white wine (or chicken stock) and 60 ml of fresh lemon juice. Season with salt and pepper. Lower heat to a simmer.

Combine: Remove from heat and stir in the cooked pasta, lemon zest, HALF of the 100 g Parmesan cheese, and mix until fully incorporated.

Finish: Top with the remaining Parmesan cheese and chopped parsley. Serve immediately and enjoy!

[toprecipe24]

One-Pan Chicken with Creamy Buttered Noodles 🍗🍝

Looking for a hassle-free dinner that packs a flavor punch? This one-pan dish featuring juicy chicken and creamy buttered noodles will become a weeknight favorite in no time!

Ingredients:

- 3 garlic cloves, minced

- 1 cup heavy cream

- 4 boneless, skinless chicken breasts

- 2 tbsp olive oil

- 8 oz egg noodles

- Salt and pepper, to taste

- 2 cups chicken broth

- 3 tbsp butter

- 1/4 cup grated Parmesan cheese

- Fresh parsley, chopped (optional)

Instructions:

1. Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-6 minutes on each side until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

2. Prepare the noodles: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.

3. Cook the noodles: Stir in the egg noodles and cover the skillet. Allow the noodles to cook for about 8-10 minutes, or until they reach the desired tenderness. Stir occasionally to prevent sticking.

4. Combine ingredients: Once the noodles are cooked, reduce the heat to low. Add the butter and grated Parmesan cheese, stirring until both are melted and the sauce becomes creamy. Return the chicken to the skillet, allowing it to heat through for a couple of minutes.

5. Serve: Garnish with chopped parsley if desired, and serve the dish warm, making sure to spoon some of that delicious creamy sauce over everything!

Nutritional Information: This recipe yields approximately 4 servings. Each serving contains about 450 calories, 23g of fat, 40g of carbs, and 30g of protein, making it a fulfilling meal choice.

Time: Preparation time: 10 minutes | Cooking time: 25 minutes.

Thanks

❤️

[healthyfood-24]

Red snapper with creamy Creole sauce

Ingrédients:

- 4 red snapper fillets

- 2 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp smoked paprika

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

For the Creamy Creole Sauce:

- 2 tbsp butter

- 1 small onion, finely chopped

- 1 bell pepper, finely chopped

- 2 cloves garlic, minced

- 1 can (14.5 oz) diced tomatoes

- 1 cup heavy cream

- 1 tsp Creole seasoning

- 1/2 tsp smoked paprika

- 1/2 tsp thyme

- 1/4 tsp cayenne pepper (optional)

- 1/4 tsp salt

- 1/4 tsp black pepper

- 2 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 375°F (190°C).

2. Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.

4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish is baking:

5. In a separate skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

6. Add the minced garlic and cook for another minute until fragrant.

7. Stir in the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.

8. Remove from heat and stir in the chopped parsley.

9. Serve the baked red snapper fillets topped with the creamy Creole sauce. Enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Calorie Count per serving: 460 kcal Serving Size: 4 servings

[bixbiboom]

Cover reveal for the upcoming Critical Role cookbook!

Check out all the Easter eggs hidden in that art, lol

Plus a sneak preview of one of the included recipes: De Rolos’ Revenge Pasta!

De Rolos’ Revenge Pasta

For generations, the traditional dish of the de Rolos, rulers of the city of Whitestone, was a warming pasta puttanesca. Then the Briarwoods took over the city, slaughtered all but two of the de Rolos, and reigned for years of gloom and terror. After the survivors, Percy and his sister Cassandra, reclaimed Whitestone with Vox Machina's help, some old traditions were bound to evolve. Now a new dish has been added to the celebratory rotation. The topping is white, like Percy's hair, rather than the red of blood, and the pasta contains two entire heads of garlic. Partake in good health and stinky breath. Unless you're a vampire, in which case: go straight to hell, and say hi to the Briarwoods for us.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

Kosher salt

1 pound / 450g dried spaghetti

½ cup / 120ml extra-virgin olive oil, plus more for serving

20 garlic cloves, thinly sliced (about ½ cup / 100g)

½ teaspoon crushed red pepper flakes

Freshly ground black pepper

1 cup / 15g finely chopped fresh parsley leaves (from about 1 small bunch)

1½ cups / 360g whole milk ricotta cheese

Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions, 9 to 12 minutes. Drain in a colander.

Heat the olive oil in the now-empty pot over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is very fragrant and soft, 2½ to 3½ minutes. Remove the pot from the heat and add the cooked spaghetti, 1 teaspoon of salt, ½ teaspoon of black pepper, and the parsley. Toss the pasta to evenly coat it with the infused oil.

Transfer the pasta onto serving plates and top each portion with a generous dollop of ricotta cheese. Drizzle with olive oil and finish with additional black pepper.

[thoughtportal]

Another delicious Palestinian recipe for you to try. This might be new new favourite dinner! Kofta do bandora are baked ground meat patties layered between vegetables in a tomato sauce. There’s a few variations of this dish across the Middle East!

1 bread slice 1 small onion 1 pepper 2 tomatoes 6 garlic cloves Handful of corriander / parsley 500g ground beef

1 tsp chilli powder 1 tsp cumin 1 tsp mixed spice 1 tsp salt & pepper

2 potatoes sliced 2 peppers sliced 2 cans chopped tomato 6 garlic cloves chopped Salt & pepper

[recipess01]

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

Calories per Serving: ~550

Ingredients

For the Salmon:

🐟 Salmon Fillets: 4 (about 1 lb total)

🌶️ Paprika: 1 tsp

🌿 Garlic Powder: 1 tsp

🧂 Salt & Pepper: To taste

🍋 Lemon Juice: 1 tbsp

🛢️ Olive Oil: 1 tbsp

For the Cheesy Asparagus:

🥦 Asparagus: 1 bunch (trimmed)

🧀 Mozzarella Cheese: 1/2 cup, shredded

🧂 Salt & Pepper: To taste

🧄 Garlic Powder: 1/2 tsp

🛢️ Olive Oil: 1 tbsp

For the Garlic Herb Potatoes:

🥔 Baby Potatoes: 1 lb, halved

🧈 Butter: 2 tbsp, melted

🌿 Fresh Parsley: 2 tbsp, chopped

🧄 Garlic: 2 cloves, minced

🧂 Salt & Pepper: To taste

[kitchenwitchtingss]

WITCHY MUSHROOM LINGUINE

A whimsical pasta that makes you feel like a forest dweller~

INGREDIENTS

8 oz chopped mushrooms (you could use any kind, or even mix different kinds! Just make sure they are edible.)

1/2 cup chicken stock

1 tbsp red wine vinegar

1 1/2 cups half and half

4 cloves garlic, minced.

4 shallots, chopped.

1/2 cup parmesan cheese

1 box linguine pasta

4 tbsp butter

1 tbsp thyme

Salt and pepper

Italian seasoning

DIRECTIONS

Melt butter in a pan and cook shallots and garlic until soft on medium heat. Add in the mushrooms, thyme, Italian seasoning, salt, and pepper, and cook until tender. (About 4 minutes.) Add chicken stock and red wine vinegar and cook for another 4 minutes on medium heat.

Add in half and half and simmer for about 3 minutes, or until the sauce thickens a little more. Add in parmesan cheese. Cook pasta according to the directions on the back of the box with a salted pot of water.

Taste the sauce to see if it needs more seasonings, then add to taste..

Drain the pasta, reserving about 1/4 cup of pasta water. Add your pasta into your sauce and toss to coat. Add in your pasta water so it combines well.

Top with parsley and enjoy!

Editors Notes:

You could add some shredded mozzarella to make it super cheesy!

Use an assortment of different mushrooms!

Using fresh thyme from your own garden is a good pick

Source your ingredients locally!

[flavorcraftrecipes]

Mushroom and Spinach Lasagna

Ingredients: For the Lasagna: 9 lasagna noodles (regular or no-boil) 2 tbsp olive oil 1 small onion, chopped 3 cloves garlic, minced 2 cups fresh mushrooms, sliced (such as cremini or button mushrooms) 4 cups fresh spinach (about 4 handfuls) 1/2 tsp dried oregano 1/2 tsp dried basil Salt and pepper, to taste 1 1/2 cups ricotta cheese 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 egg 2 cups marinara sauce (store-bought or homemade) For Assembly: Extra shredded mozzarella cheese (about 1 cup) for topping Instructions: Prepare the Lasagna Noodles:

Cook the lasagna noodles according to the package instructions. If using no-boil noodles, you can skip this step. Once cooked, drain and lay the noodles flat on a clean surface to prevent sticking. Prepare the Mushroom and Spinach Filling:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until the mushrooms release their moisture and become golden brown. Stir in the spinach and cook until wilted, about 2 minutes. Season with oregano, basil, salt, and pepper. Remove from heat and set aside. Prepare the Cheese Mixture:

In a mixing bowl, combine ricotta cheese, 1 1/2 cups mozzarella, Parmesan cheese, and egg. Mix until smooth. Season with salt and pepper to taste. Assemble the Lasagna:

Preheat the oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles on top of the sauce. Spread one-third of the ricotta cheese mixture over the noodles, followed by half of the mushroom and spinach mixture. Top with a layer of marinara sauce and repeat the process: add another layer of noodles, the remaining ricotta mixture, and the remaining mushroom and spinach mixture. Finish with a final layer of noodles and top with the remaining marinara sauce. Sprinkle with the remaining mozzarella cheese. Bake the Lasagna:

Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Serve:

Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil or parsley, if desired.

MushroomSpinachLasagna #VegetarianLasagna #ComfortFood #LasagnaRecipe

[sexhaver]

writing to encourage you to post a recipe of your successful smashed potatoes!🙌 that shit looked nutritionally dense and I love more food per food when possible especially if tasty

ingredience:

3lbs fingerling potatoes (i used a 50/50 mix of yellow and red but whatever works)

6ish cups broth (if you use veggie broth this is vegetarian)

1 pint heavy cream

3-4tbsp butter

6ish cloves garlic (literally impossible to overdo the garlic here, go with your heart)

salt, pepper, thyme, and parsley

flour

BONUS: cayenne pepper and mustard powder

steps:

wash the dirt off your potatoes and dump them in a big pot (ideally one with close to 90 degree angles on the bottom instead of a curve). pour in all the broth. if the potatoes aren't entirely submerged, add water until they are (but just barely), then turn the heat on high and put a lid on it

while the potatoes start boiling, crush and peel your garlic WITHOUT CHOPPING IT

add 2 tbsp of butter to a sauce pot and heat on medium high until melted and sizzling

add the garlic cloves and swirl/baste them in the butter for a few minutes until they and the butter both start to turn brown

dump in all of the heavy cream, then add salt, pepper, parsley, thyme, cayenne pepper, and powdered mustard to taste. unfortunately i do not have measurements for any of the spices because i cooked this while drunk. follow your heart here

reduce the heat on the heavy cream mixture until it's simmering (not all the way down to low, you still want some bubbles). by this point the potatoes should be boiling (leave the lid on). set a timer for somewhere around 23-25 minutes

come back and stir the heavy cream mixture every few minutes, and stir the potatoes once or twice throughout their cooking process

when the timer goes off, strain the potatoes out from the broth, BUT make sure to save at least two cups of the broth before pouring the rest down the drain

use a potato masher to mash the potatoes, skin and all (none of this fucking around with the back of a spoon). ideally you should probably do this in a separate bowl to avoid microplastics in your food, but im not a cop (this is why we picked a pot with 90 degree angles in step 1)

once the potatoes are properly mashed, dump most (but not all!) of the reduced heavy cream mixture in with them and continue mashing to spread it out evenly (this will also mash in the garlic cloves, which is why we didn't need to slice/dice them earlier). you should leave behind enough heavy cream to coat the bottom of the pot and then some

let the potatoes rest for a second and put the heavy cream back on medium-high heat. add 2 tbsp of butter and wait until it melts, using the whisk to mix it in with the remaining heavy cream

once the butter is melted, sprinkle in some flour, using the whisk to integrate it with the butter + cream mixture. again, i don't have exact measurements for this because i was drunk, but you want to keep adding flour and whisking until you're left with some pretty thick clumps of what looks like brown dough

crank the heat just a little higher while whisking the dough around to get it nice and burnt all over. once you're satisfied with your work and/or you start smelling burning, dump in some of the saved broth to deglaze the stuff burnt to the bottom of the pan (it should sizzle at first, that's good + normal). keep up the whisking motion so the added liquid is integrated with the dough, then add more liquid and repeat over time. eventually you should end up with something recognizable as gravy. congrats, you just made gravy from roux!

use the rest of the broth to thin out the mashed potatoes if necessary, mashing it in just like the heavy cream mixture

????

profit!

[violet-hearth]

Herb Butter

Also known as compound butter and is a way to preserve herbs and flavour butter.

Best used for savory foods, can be an amazing way to elevate kitchen witchcraft.

Generic Recipe Base

8 tablespoons or 1/2 cup butter

1-3 teaspoons of finely chopped fresh herbs of choice (combine herbs for more flavour profiles)

rosemary, coriander, chives, parsley, dried chilies, sage, dill, garlic, lemon, edible flowers etc.

optionally 1 teaspoon lemon zest

optionally salt to taste

Soften butter at room temperature then add to a bowl with the herbs and zest. Using a fork, mask it all together until thoroughly combined.

Add salt to taste and combine

Scoop the butter onto a piece of waxed or parchment paper and roll into a log - optionally place in a shaped dish. Place in fridge to set

Fisherman's Butter

To be added to a seafood salad, white fish, shrimp, or on bread. Would pair amazingly with a holiday featuring fish, a holiday honouring an ocean deity, or to bring to a group meal.

8 tablespoons butter

1 tablespoon parsley

1 tablespoon lemon juice

1/2 tablespoon rosemary

1/2 - 1 tablespoon fish sauce (vegan works too)

salt and pepper to taste

Yuletide Butter

Serve in a communal or partnered meal to bring in love, prosperity and community during the colder months - best served with chicken, warm bread, or potatoes.

3 tablespoons butter

OPTIONAL: 1 table spoon of scotch

2-3 cloves crushed garlic (protection, love, lust)

1/2 teaspoon zest of clementine (love, home blessing, luck)

1/4 teaspoon clove (love, money)

1/4 teaspoon cinnamon (love, protection, prosperity)

1/4 teaspoon smoke paprika (heat, energy, fire)

1/2 teaspoon salt (protection)

Adapt the recipes as needed for what you have and to your own practice <3

[spacelazarwolf]

shakshuka - maghrebi

cookbook: jewish flavors of italy

total time from start to finish: 50 minutes

rating system

difficulty: 2 this recipe required chopped veggies and some sautéing, and it does require a couple of different timed steps (like watching the eggs to make sure they don’t overcook... oops...), but overall it wasn't difficult to make. the recipe did call for harissa, which i found (hechschered) at my local international market, or felfel u ciuma. you can make the harissa yourself, it just takes some extra time. i don't know if you can find the felfel u ciuma in any international markets.

rating: 5 absolutely fucking delicious. 100/10.

this particular recipe comes from the libyan jews of rome. there is a substantial population of libyan jews in rome because of the increasing levels of persecution faced by the jewish community in libya in the 20th century, culminating in violence and pogroms during and after the six day war, until around 6000 libyan jews were airlifted out of libya to rome by the italian navy in 1967. the refugees were forced to leave their homes, their businesses, and most of their possessions behind, but despite these hardships, libyan jews have become an integral part of the roman jewish community.

and i can’t mention libyan jews without mentioning david gerbi, a libyan jew who has spent years trying to restore synagogues and cemeteries in libya and hopes to eventually make libya safe enough for libyan jews to return. so far his attempts have been met with a lot of violent pushback, but b”h someday they will get their home back.

recipe:

shakshuka:

preparation: 15 minutes cooking: 50-55 minutes serves 2-4

ingredients:

3-4 tbsp extra virgin olive oil

3-4 garlic cloves, crushed

2 tsp ground cumin or caraway (i used cumin, which is most commonly used, but the author of the cookbook likes to use caraway)

1 tsp paprika

1 tsp felfel u ciuma or harissa

3 red, yellow, or orange peppers; stems, seeds, and white membranes removed, and flesh cut into 5mm (1/4 in)-thick strips

2 ripe vine tomatoes, diced, or 10 cherry tomatoes, halved (optional) (i used 2 cans of diced tomatoes)

500g (1lb 2oz/generous 2 cups) passata (an italian tomato puree, you can use pureed tomatoes but passata is a bit thicker)

1 tbsp finely chopped fresh italian parsley

4 eggs

sea salt and black pepper to taste

bread to serve

many middle eastern cuisines claim this dish as their own. libyan jews are no exception, and those who migrated to italy took it with them. shakshuka has become popular all around the world and today, many of rome's kosher restaurants have it on their menus, reflecting not just the city's large libyan jewish population but also the food of israel, where shakshuka is very well known.

put the oil, garlic, 1 tsp of cumin or caraway, paprika, and felfel u ciuma or harissa (i used harissa and added an extra tsp) in a large, non-stick frying pan, stir and cook over a low heat for 5 minutes. (before this, i sautéed some yellow onions)

add the peppers to the pan, stir, add a pinch each of salt and pepper and cook, covered, over a low to medium heat for about 15 minutes until the peppers start to soften.

add the tomatoes (if using) and toss for 5 minutes, then add the passata with a pinch each of salt and pepper and cook for another 20-25 minutes, covered, and stirring occasionally. remove the lid, add half the parsley, and the second tsp of cumin or caraway, stir and taste for seasoning. you can cook the eggs in the mixture straight away, or make the recipe up to this point and keep the sauce ready in the fridge for up to 3 days.

when you're ready to cook the eggs, make four dips in the sauce (reheating the sauce if you've made it ahead of time) with the back of a spoon and gently break an egg into each one. cover and simmer over a low to medium heat for 6-8 minutes until the egg whites are just set but the yolks are still runny (oops...)

sprinkle with the remaining parsley and, if you like, a little more cumin or caraway. serve hot, ideally with bread.

harissa (from saffron shores):

4 large red bell peppers or pimientos, seeded, deribbed, and cut into pieces

3 large cloves garlic, minced

1 tbsp ground coriander

1 tbsp caraway seeds, toasted and ground

1.5 to 2 tsp cayenne pepper

1 tsp salt

extra virgin olive oil as needed

in a meat grinder, food processor, or blender (you could probably also use mortar and pestle, it would just take longer), grind or puree the bell peppers or pimientos. strain, pressing on the solids with the back of a large spoon. you should have about 3/4 cup puree. stir in the garlic, spices, and salt. add oil for spoonability.

alternate harissa (also from saffron shores):

3 dried ancho chili peppers, soaked in hot water for 1 hour

3 garlic cloves, minced

2 tsp cumin seeds, toasted and ground

1 tsp caraway seeds, toasted and ground (optional)

1 tsp salt

cayenne pepper to taste

extra virgin olive oil for filming

drain the peppers. in a blender, combine the peppers, garlic, and seasonings, puree to a paste (could probably do in a mortar and pestle). pack in a hot sterilized jar and film the top with olive oil. seal and refrigerate for up to 6 weeks.

felfel u ciuma (from jewish flavors of italy):

6 garlic cloves, crushed

1/2 tsp chilli powder

1 tbsp paprika

1/2 tsp sea salt

juice of 1/2 lemon

1/2 tsp ground caraway (optional)

2 tbsp water

simply combine all ingredients in a small bowl and stir well to create a paste.

[foodshowxyz]

Moroccan-Style Lamb Cottage Pie with Sumac Carrots

Ingredients:

• Lamb Filling:

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 lb ground lamb

• 1 large carrot, diced

• 1 red bell pepper, chopped

• 1 can (14.5 oz) diced tomatoes

• 1 tbsp tomato paste

• 1 tsp each: ground cumin, coriander, cinnamon, paprika

• 1/2 tsp each: ground ginger, turmeric

• Salt and pepper

• 1/4 cup each: chopped parsley, cilantro

• Potato Topping:

• 2 lbs potatoes, peeled, chopped

• 1/4 cup milk

• 2 tbsp butter

• Salt and pepper

• Sumac Carrots:

• 1 lb carrots, cut into sticks

• 2 tbsp olive oil

• 1 tsp sumac

• Salt and pepper

• Fresh parsley, chopped (for garnish)

Instructions:

1. Lamb Filling:

1. Heat oil, cook onion until soft. Add garlic, cook 1 min.

2. Add lamb, cook until browned.

3. Add carrot, bell pepper, cook 5 mins.

4. Stir in tomatoes, paste, spices, salt, pepper. Simmer 15-20 mins.

5. Stir in parsley, cilantro. Set aside.

2. Potato Topping:

1. Boil potatoes until tender. Drain, mash with milk, butter, salt, pepper.

3. Assemble & Bake:

1. Preheat oven to 375°F (190°C).

2. Spread lamb in baking dish, top with potatoes. Bake 25-30 mins.

4. Sumac Carrots:

1. Preheat oven to 400°F (200°C).

2. Toss carrots with oil, sumac, salt, pepper. Roast 20-25 mins.

5. Serve:

1. Serve pie with sumac carrots, garnish with parsley.

Enjoy!

[dream2bu]

Ingredients:

1 lb (450g) beef stew meat, cut into small cubes

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 celery stalks, diced

1 cup (200g) pearl barley

2 carrots, diced

6 cups (1.5L) beef broth

1 cup (240ml) water (optional, for a thinner consistency)

1 tsp dried thyme

Salt and pepper to taste

1 cup (150g) chopped mushrooms (optional)

2 tbsp chopped fresh parsley for garnish

1 can (14.5 oz or 410g) diced tomatoes

1 bay leaf

Directions:

Prepare the Beef:

Warm the olive oil in a large pot or Dutch oven over medium-high heat. Place the beef cubes in the pot, season with salt and pepper, and sear until browned on all sides, approximately 5-7 minutes. Take the browned beef out of the pot and set it aside for later.

Cook the Vegetables:

In the same pot, add the onions, garlic, carrots, celery, and mushrooms (if using). Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.

Combine Ingredients:

Return the browned beef to the pot. Add the barley, beef broth, water (if using), diced tomatoes, bay leaf, and thyme. Stir well.

Simmer:

Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.. Cover and let it simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked. Stir occasionally.

Season and Serve:

Adjust seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley.

Serving and Storage Tips:

Serving: This soup is best served with crusty bread or a side salad. It’s even more flavorful the next day after the flavors meld together.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Once the soup reaches a boil, lower the heat to a simmer. Reheat on the stove or in the microwave.

Tips for Success:

Use Quality Beef: Opt for beef stew meat or a cut like chuck roast for tender results.

Brown the Beef: Don’t skip browning the beef, as it adds depth to the soup’s flavor.

Soak the Barley: If you have time, soak the barley for a few hours before cooking to reduce cooking time and ensure even tenderness.

Customize the Vegetables: Add potatoes, parsnips, or green beans for extra heartiness.

Health Benefits:

Rich in Fiber: Barley is a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.

Protein-Packed: Beef provides a significant amount of protein, supporting muscle repair and growth.

Loaded with Vitamins and Minerals: The vegetables contribute vitamins A, C, and K, along with minerals like potassium and iron.

Low-Fat Option: This soup is naturally low in fat, especially if you choose lean cuts of beef.

Nutritional Information (per serving):

Calories: 350

Protein: 25g

Fat: 10g

Carbohydrates: 40g

Fiber: 8g

Sodium: 650mg

Variations and Substitutions:

Vegetarian Version: For a vegetarian option, skip the beef and use vegetable broth instead. Add beans or lentils for protein.

Gluten-Free Option: Substitute the barley with quinoa or rice for a gluten-free alternative.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Herb Swaps: Try rosemary or oregano in place of thyme for a different flavor profile.

[healthyfood-24]

Chicken and Potato Bake

Ingredients

4 boneless, skinless chicken breasts

1 1/2 pounds potatoes, peeled and cut into bite-sized pieces

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 bell pepper, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Grease a large baking dish with olive oil.

Prepare the Vegetables:

In a large bowl, combine the potatoes, chopped onion, minced garlic, and bell pepper.

Drizzle with 1 tablespoon of olive oil and season with dried thyme, dried rosemary, paprika, salt, and pepper. Toss to coat the vegetables evenly.

Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Sear the chicken breasts for 2-3 minutes on each side until golden brown. They do not need to be cooked through.

Assemble the Bake:

Spread the seasoned vegetables in an even layer in the prepared baking dish.

Pour the chicken broth over the vegetables.

Place the seared chicken breasts on top of the vegetables.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil, sprinkle the mozzarella cheese and Parmesan cheese over the top, and bake uncovered for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

Serve:

Garnish with chopped fresh parsley.

Serve hot and enjoy!

#health #healthyfood #healthyeating #healthylifestyle #healthyliving #foodie #food #foodlover #foodblogger

[caribbeanvibesblog]

*Best Oxtail Rasta Pasta Recipe*

INGREDIENTS

-Oxtail

3-4 pounds oxtail meat

2 tsp adobo all purpose seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground allspice

2 tbsp wet Jamaican jerk seasoning I used the Walkerwood brand in mild

1/2 tbsp brown sugar

2 tbsp ketchup

1/2 tbsp Jamaican browning I used the Grace brand

2 tbsp garlic minced

3 cups water

3 sprigs fresh thyme

1 medium onion chopped

1 medium red bell pepper chopped

1 tbsp olive oil extra virgin

-Pasta

1 tbsp olive oil extra virgin

1 medium red bell pepper chopped

1 medium green bell pepper chopped

3 sprigs green onion chopped

3 cloves garlic minced

2 cup heavy cream

1/2 cup chicken broth

5-8 ounces parmesan cheese shredded

16 ounces penne noodles

1/2 tsp adobo all purpose seasoning

1/8 tsp ground black pepper

1 tbsp jamaican jerk seasoning Walkerwood brand in mild

1/2 tsp thyme

1/4 tsp paprika

parsley optional garnish

INSTRUCTIONS

Oxtail

In a large bowl, clean the oxtail meat with vinegar and cold water before cooking.

After the oxtail meat is clean, in another clean bowl, season the meat with all-purpose seasoning, garlic powder, onion powder, allspice then add wet jerk seasoning,sugar,ketchup and browning-mix well.

Add thyme, minced garlic, and green onion to the bowl-mix the contents of the bowl well and allow it to marinate for 30 minutes to 4 hours.

In a large, heated pot, add olive oil and on medium high heat, brown the oxtail for 6-8 minutes.

Reduce the heat to medium and add chopped onions, and red bell pepper, sauté for another 3-5 minutes.

Add water, give it another stir and allow it to cook for 3 hours (stir the contents of the pot every 20-30 minutes to prevent sticking).

Drain any oil from off the top of the finished oxtail gravy.

Your oxtail meat should be tender at the end of the cook time, if not allow them to continue to simmer on low.

Remove from heat

Serve over pasta

Pasta

Cook noodles according to packaging, then drain and set aside

In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat

Add the red pepper, green pepper, and green onion then sauté for 3-5 minutes or until tender

Stir in heavy cream and chicken broth and allow it to simmer for 8-10 minutes while stirring every few minutes

Season sauce mixture with all purpose seasoning , pepper, jerk seasoning, paprika and thyme -stir well

Slowly Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )

Add the noodles to the sauce mixture and cook for another 8-10 minutes, stirring every few minutes

Remove from heat and serve!