#warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

#Garlic Beefsteak with Mushrooms and Béchamel Sauce #Ingredients: #Steak: #2 beef steaks (such as ribeye or sirloin) #about 1-inch thick #2 tablespoons olive oil #2 cloves garlic #minced #Salt and freshly ground black pepper to taste #Fresh rosemary sprigs (for garnish) #Mushrooms: #1 cup mushrooms #sliced (such as cremini or button) #1 tablespoon butter #1 clove garlic #Salt to taste #Béchamel Sauce: #2 tablespoons unsalted butter #2 tablespoons all-purpose flour #1 1/2 cups milk #Salt and white pepper to taste #A pinch of nutmeg (optional) #Instructions: #Prepare the Steak: #Season the steaks generously with salt and black pepper. #In a skillet over medium-high heat #warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant. #Add the steaks to the skillet and cook to your desired doneness #about 3-4 minutes per side for medium-rare #depending on thickness.

[drinkyourvillainjuice]

will there be a scene where we gotta be like "I know a safe space but you cant tell anyone" and so we take the gang to our reclusive home and its just a fucking shipping container, like no one will find us here.

Hello public message #13! You will be receiving a pasta recipe after a short ad for your question! Thank you for taking a moment to NOT click on skip ads since we need the money, god dammit.

"The whole gang just sitting on the floor of the container and everyone's too polite to pull a 'damn you live like this' on Dime. :)"

Thank you for your time, here it is.

Ingredient Notes

To make this delicious RECIPE, you will need the following ingredients (full measurements in recipe card below):

pasta - use your favorite pasta shape. Penne, rotini, or cavatappi are great shapes for holding sauce.

butter - you can use olive oil instead or a plant-based butter substitute if you are vegan.

garlic - use fresh garlic if you can, or make it easier by using 1 teaspoon of pre-minced garlic in place of each garlic clove used here.

tomato sauce - homemade and store-bought both work.

tomato paste - you can use tomato puree in place of tomato paste at a 3:1 ratio.

heavy cream - you can also try a heavy coconut cream if you prefer to make it a little lighter, but it will change the taste of the pasta making it slightly sweeter.

Parmesan cheese - Parmesan cheese adds a rich, nutty flavor to the sauce and helps to thicken it. Asiago or pecorino romano are both great swaps for Parmesan.

salt and pepper

fresh parsley - highly recommended for serving on top, but you can leave it out if you don't like parsley. Chopped basil works well too.

How to Make the Best Creamy Tomato Pasta

Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente, about 10 minutes or according to package directions. Drain the pasta well and set aside.

Sauté garlic. Meanwhile, heat butter in a large skillet over medium-high heat until bubbly hot, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.

Add tomato sauce. Pour in tomato sauce and tomato paste. Stir and bring it to a simmer, about 4-5 minutes.

Add cream. Reduce the heat to low and stir in heavy cream and Parmesan cheese. Cook until thickened to a desired consistency, about 3 minutes. Season with salt and pepper.

Toss in pasta. Add in the cooked pasta and toss well to coat evenly. Garnish with parsley and serve warm.

#ask #mc (dyvj)

[najia-cooks]

[ID: A brown loaf on a large plate. The top layer of the loaf is a deeper, richer brown color; the loaf is garnished with minced orange peel and a slice of blood orange. End ID.]

Lentil and mushroom loaf with apple stuffing and onion-orange chutney

This sweet-savory loaf is perfect for anyone looking for a homemade vegetarian centerpiece for the Christmas table. The depth of crimini mushrooms, mixed lentils, and soy sauce is paired with a subtly sweet apple-and-fennel filling and topped with a chutney of caramelized onion, chili, and orange zest.

This loaf is moist and flavorful enough with the addition of the chutney to be eaten without a sauce; it would also work well paired with a mushroom gravy or a cranberry sauce.

Recipe under the cut!

Patreon | Tip jar

Serves 4-8, depending on your sides.

INGREDIENTS:

For the loaf:

1/2 yellow onion, diced

2 cloves garlic, crushed and chopped

1 Tbsp olive oil

1 tsp black pepper

1/2 tsp ground coriander

2 tsp herbes de Provence

1/2 cup (90g) dried red lentils

1/2 cup (90g) dried green lentils

2 1/2 cups vegetarian 'beef' broth from concentrate (or vegetable stock), divided

3 cups (230g) diced crimini mushrooms

3 Tbsp chia seeds, ground and mixed with 1 Tbsp water

1/2 cup (60g) flour or besan (gram flour)

1 cup (105g) breadcrumbs

1/4 cup (40g) chopped dried cranberries, soaked

1/4 cup (40g) chopped dried apricots, soaked

1 tsp salt, or to taste (if your broth is salted, you may need less)

1 Tbsp fresh thyme, chopped

1/2 Tbsp soy sauce

1/2 Tbsp vegetarian oyster sauce (or substitute more soy sauce)

For the apple stuffing:

2 baking apples, cored and diced

1/2 yellow onion

1 Tbsp non-dairy margarine

1/2 tsp fennel seeds, or 1/2 tsp ground fennel

1/2 tsp coriander seeds, or 1/2 tsp ground coriander

1/4 tsp black peppercorns, toasted and ground

Pinch ground cinnamon

1 whole clove, toasted and ground, or pinch ground cloves

2 tsp herbes de provence

Large pinch salt

1/2 tsp sugar

For the onion chutney:

450g (3 medium) yellow onions, finely sliced

2 Tbsp non-dairy margarine

1 red chili, diced

1/2 tsp yellow mustard seeds, toasted and ground

1/2 freshly grated nutmeg, or 1/4 tsp ground nutmeg

4 whole cloves, toasted and ground, or 1/4 tsp ground cloves

1 green cardamom pod (elaichi), toasted and ground

1/4 tsp black peppercorns, toasted and ground, or 1/4 tsp ground black pepper

5 Tbsp jaggery (or substitutive dark brown sugar)

1/2 tsp salt

Zest of one orange (2 tsp)

INSTRUCTIONS:

For the loaf:

1. Soak dried cranberries and apricots in warm water for about half an hour until partially reconstituted. Grind chia seeds in a blender or mortar and pestle and soak them in 1 Tbsp water in a small bowl. Dice mushrooms, or pulse them in a food processor.

2. Meanwhile, heat 1 Tbsp olive oil in a large pot on medium high. Add bay leaf and fry 30 seconds. Sauté garlic and onion for 3-5 minutes, until onion is translucent.

3. Add black pepper, coriander, and herbes de Provence (or other dried herbs) and allow to bloom in the oil, about 30 seconds.

4. Add brown lentils and toast for two minutes. Add 1 1/4 cup broth or stock and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.

5. Add red lentils and the remaining broth and cook, covered, for 10-15 minutes until all lentils are tender and a bit mushy. Add more stock as necessary if it is all absorbed before the lentils are cooked. At the end of the cooking time, uncover the pot and allow any additional broth to cook down.

6. Meanwhile, in a large pan, sauté mushrooms and a pinch of salt in a bit of olive oil on medium to reduce (until they release their water and this water evaporates).

7. Mash about half of the lentils with a fork or an immersion blender. Add all loaf ingredients to a large bowl and knead to combine.

For the stuffing:

1. Heat margarine in a large pan on medium-high. Add whole spices (if using) and fry until a shade darker. Add onion and cook for 3-5 minutes until translucent.

2. Reduce heat to medium. Add ground spices and herbes de Provence and bloom for 30 seconds.

3. Add apples, salt, and sugar and cook until apples are tender and liquid is reduced.

For the chutney:

1. Melt margarine in a large pan. Cook onions and chili on low for 25-30 minutes until onions are softened and reduced.

2. Add remaining ingredients and increase the heat to medium. Cook another 5 minutes, until well-combined and thick.

To assemble:

1. Line a 2 pound (8.5 x 4.5", or 21 x 11,5 cm) loaf tin with parchment paper. Spread the onion chutney in an even layer across the bottom of the tin.

2. Fill the tin with about half of the loaf mixture. Lay apple stuffing in a line lengthwise down the center of the loaf, then top it with the remaining loaf mixture.

3. Bake at 400 F, covered with aluminum foil, for 35 minutes. Remove the foil and cook for another 10-15 minutes, until set. Allow to cool slightly.

4. Tip out of the loaf tin onto a serving plate and serve hot.

#vegan cooking #vegan recipe #cooking #vegan #christmas #lentils #mushrooms #American #gluten free

[therealvalkyrie]

Spicy Jalapeño Cheddar Tater Bacon Soup

Cut a mire poix. Mince as much garlic as your heart desires.

Chop 8-10 potatoes into relatively equal 1 inch cubes.

Bake off 10 slices of bacon at 375 for 20 minutes, rotating tray halfway through. Save the bacon fat.

Slice 5-10 (depending on your desired level of spice) jalapeños into discs, toss in olive oil, and roast at 375 for 10 minutes.

Sweat your mire poix and garlic in a soup pot on the stove in olive oil until celery starts to turn slightly soft. Add in roasted jalapeños. Sauté.

Add potatoes, then barely cover veggies with vegetable or chicken stock. Simmer until both potatoes and carrots are easily smushable.

Remove about 1/3 of the broth and save to the side.

Add a healthy splash of whole milk or heavy cream.

Blend with an immersion blender, or transfer to food processor and blend.

Add a little less than half your bacon fat and a shit ton of yellow shredded cheddar. Stir until combined and creamy. If thicker than desired, add back in some broth you saved earlier.

Chop up and add your bacon.

Add spices as desired, like cumin, ground mustard seed, or other warm flavors.

Salt and pepper to taste.

#valkyrie talks #soup

[sweethoneyrose83]

Can you make a Glamrock Foxy El Chip's menu item?

Glamrock Foxy's Cheesy Steak Burritos

Ingredients: - 1 pound steak, thinly sliced - 1 tablespoon olive oil - 1 onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Flour tortillas - Optional toppings: salsa, sour cream, guacamole, chopped tomatoes, lettuce

 Instructions: 1. Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook until browned. Remove the steak from the skillet and set it aside.

2. In the same skillet, add a little more oil if needed. Sauté the diced onion and bell pepper until they're softened, then add the minced garlic. Cook for another minute.

3. Return the cooked steak to the skillet with the veggies. Season with salt and pepper to taste. Stir to combine and cook for a few more minutes until everything is heated through.

4. Warm the flour tortillas in a separate skillet or in the microwave for about 20 seconds.

5. Assemble the burritos by placing a spoonful of the steak and veggie mixture onto a warmed tortilla. Sprinkle some shredded cheese on top.

6. Fold in the sides of the tortilla and then roll it up tightly, securing the ends.

7. Optionally, heat the assembled burritos in a panini press or in a skillet for a crispier texture and melted cheese.

8. Serve the burritos with your choice of toppings like salsa, sour cream, guacamole, chopped tomatoes, or lettuce.

Enjoy!

#video game #five nights at freddy's #pizzaparty #spooky vibes #fnaf security breach #fnaf movie #glamrock foxy #glamrock animatronics #glamrock

[cuisinedusud]

Provençal Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed

2 tablespoons olive oil

1 onion, finely chopped

2 cloves of garlic, minced

2 tomatoes, chopped

1 zucchini, chopped

1 cup of cooked rice

1/2 cup of grated Parmesan cheese

2 tablespoons chopped fresh basil

Salt and pepper to taste

Instructions:

Preheat your oven to 375 degrees F (190 degrees C).

Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until they are soft and fragrant.

Add the tomatoes and zucchini to the skillet. Season with salt and pepper, and sauté until they are tender.

In a large bowl, combine the cooked rice, sautéed vegetables, Parmesan cheese, and basil. Stir well until everything is evenly mixed.

Spoon the rice and vegetable mixture into each bell pepper cavity. Arrange the stuffed peppers in a baking dish.

Bake in the preheated oven for about 30-35 minutes, until the peppers are tender and the filling is heated through.

Serve the Provençal stuffed bell peppers warm. You can garnish with additional basil or Parmesan cheese if desired.

Enjoy this delicious Provençal Stuffed Bell Peppers recipe !

#Stuffed Peppers #Provençal Stuffed Peppers #Bell Peppers #Mediterranean Cuisine #Healthy Eating #Vegetarian Recipe #Easy Cooking #French-inspired #cookbook #recipe #vegetarian #cooking #food

[cookingwithmemu]

🥣 Memu's Hearty Chicken Noodle Soup Recipe 🍲

Welcome back to Cooking with Memu! Today, I'm excited to share a comforting and nourishing recipe: Hearty Chicken Noodle Soup. This classic soup is packed with tender chicken, wholesome vegetables, and flavorful broth – perfect for warming you up on a chilly day or whenever you need a comforting bowl of goodness!

Ingredients:

1 tablespoon olive oil 🫒

1 onion, diced 🧅

2 carrots, sliced 🥕

2 celery stalks, sliced 🌿

2 cloves garlic, minced 🧄

8 cups chicken broth 🍗

2 cups cooked chicken, shredded 🍗

1 cup uncooked egg noodles 🍜

1 teaspoon dried thyme 🌿

Salt and pepper to taste 🧂

Fresh parsley, chopped (for garnish) 🌿

Instructions:

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Add Garlic and Herbs: Add the minced garlic and dried thyme to the pot, and sauté for an additional minute until fragrant.

Pour in Chicken Broth: Pour in the chicken broth, and bring the soup to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

Add Chicken and Noodles: Stir in the cooked shredded chicken and uncooked egg noodles. Continue to simmer for another 8-10 minutes, or until the noodles are tender.

Season to Taste: Season the soup with salt and pepper to taste. Adjust the seasoning as needed.

Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a pop of color and flavor.

Enjoy! Serve this hearty chicken noodle soup hot and enjoy its comforting warmth.

Tips:

Feel free to customize this soup by adding your favorite vegetables, such as peas, corn, or spinach.

For an extra boost of flavor, consider adding a squeeze of fresh lemon juice just before serving.

This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep or leftovers.

There you have it – a soul-warming recipe for Hearty Chicken Noodle Soup that's sure to become a family favorite. I hope you enjoy making and savoring this comforting bowl of goodness as much as I do!

Stay tuned for more delicious recipes and culinary inspiration on Cooking with Memu. Until next time, happy cooking!

With love, Memu 🥣

image from Pexels.

#souprecipe #food #foodblogger #soup #cozyfood

[nimblermortal]

Butter Paneer

because the idea of people not feeding people makes me sad, apparently

Specialized equipment: a rewarding blender

For the marinade: 28 oz (800g) paneer/other protein in bite-sized pieces 1/2 cup plain yogurt 1 1/2 tablespoons (3 big cloves) minced garlic 1 tablespoon minced ginger (or finely grated) 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon of salt

For the sauce: 2 tablespoons olive oil 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) (let's be real I just whack some butter in the pan to keep stuff from sticking) 1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced 1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes (2 medium tomatoes, +3 to add after for sharper tomato flavor) (26 oz) (you can reverse this ratio if you prefer a more cooked/caramelized flavor) 1 teaspoon red chili powder (adjust to your taste preference) 1 1/4 teaspoons salt (or to taste) 2 birds-eye chili peppers + cayenne, black pepper (or however you like to add spice to things; the black pepper makes a big difference)

1 cup of heavy or thickened cream (or evaporated milk to save calories) (or regular milk if that's what you have around) 1 tablespoon sugar 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Marinade the protein in its ingredients. If it’s a meat, brown the sides, then set aside and keep warm.

Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes); add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, add extra tomato, and scoop mixture into a blender. Blend until smooth (longer than you think), adding water if needed to help it blend and not overloading the blender. (You will not need water if you use the amount of tomatoes I have crammed into this recipe. You may wish to drain the mixture a bit before returning it to the pan.)

Return sauce to pan. Stir in cream, sugar, and crushed kasoori methi through the sauce. Add the protein and its sauce/juices and cook for an additional 8-10 minutes until protein is cooked through and the sauce is thick and bubbling.

#food #long post

[pizza-store]

How to make pizza 4 steps?

There's something magical about the aroma of freshly baked pizza wafting through the kitchen—the anticipation of that first savory bite, the satisfaction of creating a culinary masterpiece from scratch. or You Can also visit https://www.fgbpizza.com

Making pizza at home is not only a rewarding experience but also allows for creative customization to suit your taste preferences.

Here's a straightforward guide to crafting mouthwatering pizza in just four simple steps.

Step 1: Prepare the Pizza Dough

Ingredients: Gather flour, water, yeast, salt, and olive oil.

Mixing: In a mixing bowl, combine the flour, water, yeast, salt, and olive oil. Knead the dough until it forms a smooth, elastic ball.

Rising: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place until doubled in size, usually about an hour.

Punching and Shaping: Once the dough has risen, punch it down to release the air bubbles. Divide the dough into portions and shape each into a ball. Allow the dough balls to rest for 15-20 minutes before rolling them out into pizza crusts.

Step 2: Prepare the Pizza Sauce

Ingredients: Gather canned tomatoes (or tomato sauce), garlic, olive oil, dried basil, dried oregano, salt, and pepper.

Sautéing: Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, being careful not to brown.

Simmering: Add canned tomatoes or tomato sauce to the saucepan. Stir in dried basil, dried oregano, salt, and pepper to taste. Simmer the sauce for about 15-20 minutes until it thickens slightly and the flavors meld together.

Blending: For a smoother sauce, use an immersion blender or transfer the sauce to a blender and blend until smooth.

Step 3: Assemble the Pizza

Preheat the Oven: Preheat your oven to the highest temperature possible, typically around 475°F to 500°F (245°C to 260°C).

Roll Out the Dough: On a floured surface, roll out the pizza dough into your desired shape and thickness. Transfer the rolled-out dough to a pizza peel or baking sheet dusted with cornmeal or flour.

Add Sauce and Toppings: Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges for the crust. Sprinkle shredded cheese evenly over the sauce, then add your favorite toppings, such as pepperoni, mushrooms, bell peppers, onions, olives, or fresh herbs.

Bake: Carefully transfer the assembled pizza to the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Step 4: Serve and Enjoy!

Cool and Slice: Allow the pizza to cool for a few minutes before slicing it into wedges or squares.

Garnish: For a finishing touch, drizzle the pizza with a bit of olive oil and sprinkle with freshly chopped herbs, such as basil or parsley.

Serve: Serve the homemade pizza hot and enjoy the delicious fruits of your labor with family and friends.

Making pizza at home is a delightful culinary adventure that allows you to experiment with flavors, textures, and toppings to create your perfect pie. With these simple steps, you can elevate your pizza-making skills and enjoy the satisfaction of crafting delicious homemade pizza right in your own kitchen.

#pizza #pizza restaurant #pizza recipe #pizzaparty #pizzalover #Youtube

[deliciously-vegan]

Vori Vori (Paraguayan Dumpling Stew)

[[MORE]]

Vori Vori (Cornmeal Dumplings)

1 cup masa harina 1/2 tsp sea salt 1/2 tsp sugar

1 tbsp butter-flavoured coconut oil, melted

1 cup shredded vegan mozzarella cheese

1 cup warm water

In a large mixing bowl, sift together the masa marina, sea salt and sugar. Pour in the melted coconut oil. Work oil in with hands until well-distributed. Stir in the vegan cheese. Stir in the warm water until everything is well combined and you have a thick malleable batter. 

With clean damp hands, form small balls (about the size of a large grape). Place balls in a sealable container and set aside while you prepare the stew.

Vegetable Stew

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves  garlic, peeled and minced

10 cups veggie bouillon 2 carrots, peeled and chopped 2 stalks celery, chopped 2 tomatoes, chopped 2 sweet potatoes, peeled and chopped 2 white potatoes, peeled and chopped 1 tbsp oregano 1 tbsp cumin 1 tsp turmeric 1 tsp chili paste 2 bay leaves

cornmeal dumplings

2 cups frozen corn kernels

1 can (540 ml) chick peas, drained and rinsed 1 tbsp sugar 1 tsp sea salt 1/4 tsp black pepper  a large handful of fresh parsley, chopped the juice of one lemon

Heat olive oil in a large cooking pot over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. 

Stir in the; vegetable broth, carrots, celery, tomatoes, sweet potatoes, white potatoes, oregano, cumin, turmeric, chili paste, and bay leaves. Turn heat to high. As soon as soup comes to a boil, reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Carefully drop the dumplings into the soup. Continue to cook for another 5 minutes, until veggies are fork tender and dumplings have floated to the service.

Stir in the corn kernels and heat through for another two minutes. Turn heat off. Pluck out the two bay leaves.

Stir in the; chick peas, sugar, sea salt, black pepper, parsley, and lemon juice.

Ladle into bowls and serve.

#vegan vori vori #vegetarian vori vori #vegan Paraguayan #vegetarian Paraguayan #vegan South American #vegetarian South American #vegan stew #vegetable stew #vegan Paraguayan stew #vegetarian Paraguayan stew #soup

[mycolancer]

Budget-Friendly Mushroom Risotto Recipe:

Ingredients:

- 1 cup Arborio rice

- 8 oz (about 225g) mushrooms, thinly sliced (use affordable mushroom varieties like button mushrooms)

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 4 cups vegetable broth (you can use bouillon cubes to save money)

- 1/2 cup white wine (optional, you can omit or use a non-alcoholic substitute)

- 2 tablespoons olive oil

- 2 tablespoons butter (or margarine for a more budget-friendly option)

- 1/2 cup grated Parmesan cheese (or a cheaper alternative like Pecorino Romano)

- Salt and pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Mushroom Broth:

- In a saucepan, bring the vegetable broth to a simmer and keep it warm on low heat.

2. Sauté the Mushrooms:

- In a large skillet, heat the olive oil over medium heat.

- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Remove some for garnish, if desired.

- Set aside the cooked mushrooms.

3. Sauté the Onions and Garlic:

- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.

4. Toast the Arborio Rice:

- Add the Arborio rice to the skillet with the onions and garlic. Cook for 2-3 minutes, stirring constantly, until the rice becomes translucent at the edges.

5. Deglaze with Wine (optional):

- If using wine, pour it into the skillet and stir until most of it is absorbed by the rice.

6. Begin Adding Broth:

- Add a ladle of warm vegetable broth to the rice and stir. Allow the liquid to be mostly absorbed before adding more.

7. Continue Cooking:

- Keep adding broth, one ladle at a time, and stirring frequently. Allow each addition of broth to be absorbed before adding more. This will take about 18-20 minutes.

8. Add Mushrooms:

- When the rice is almost cooked (after about 15 minutes), add the sautéed mushrooms back into the skillet and stir.

9. Finish the Risotto:

- Stir in the butter (or margarine) and grated cheese, and season with salt and pepper to taste. The risotto should be creamy and the rice should be al dente.

10. Serve:

- Garnish the risotto with reserved sautéed mushrooms and chopped fresh parsley (if desired).

- Serve hot and enjoy your budget-friendly mushroom risotto!

This recipe serves 4 and can be adjusted according to your budget and preference.

#mushrooms #recipe #mushroom recipe #mushroom risotto #yummy yum yum #fall favorites #food #make good food #yum #foodie #recipes #mycolancer #mushroom blog #tastyfood #mushroom #budget friendly

[askwhatsforlunch]

Conchiglie ai Funghi Gratin

If yesterday’s Mushrooms were a sweet treat to enjoy after dinner or with a cup of tea or coffee, today’s are real, and cooked in a comforting bake, this tasty and heart-warming Conchiglie ai Funghi Gratin. A delicious meal, and wonderful to tuck in when there’s frost in the air and on the grass. Happy Wednesday!

Ingredients (serves 3 to 4):

255 grams/9 ounces Conchiglie pasta

2 tablespoons unsalted butter

1/2 tablespoon olive oil

about 255 grams/9 ounces cremini mushrooms

the fronds of 4 Baby Carrots

4 sprigs Garden Parsley

4 sprigs Garden Chervil

1 large garlic clove, minced

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

250 grams/8.8 ounces fresh Ricotta cheese

salt and freshly cracked black pepper, to taste

1/2 tablespoon unsalted butter

1 level tablespoon plain flour

1 cup semi-skimmed milk

1/4 cup double cream

Pecorino Romano (or Mature English Cheddar)

In a large pot of salted boiling water, cook Conchiglie according to package’s directions, generally 9 to 11 minutes, until al dente.

Meanwhile, heat a skillet over medium-high heat.

Melt butter with olive oil. 

Dust cremini mushrooms and cut them into thick slices. Once the butter is just foaming, add mushrooms to the skillet, and sauté, 3 minutes, coating in butter and oil until softened. 

Finely chop Carrot fronds, fresh Parsley and Chervil, saving a few for garnish. Add to the skillet, and cook, a couple of minutes more. Stir in minced garlic, and cook, another minute. Season with fleur de sel and black pepper.

Spoon Ricotta into a small bowl. Beat it with a fork, to loosen. Then, fold in two-thirds of the mushrooms, and season with salt and black pepper, stirring well to mix. Set aside.

Once the pasta is cooked, drain thoroughly, saving its cooking water.

Return skillet with remaining mushrooms over medium heat. Add butter, and once foaming, sprinkle with the flour. Give a good stir, to coat the mushrooms, and cook out, 1 minute. Remove from the heat, and gradually stir in the milk, to prevent lumps, so the mixture is smooth and loose. Return over medium heat, and cook, stirring constantly until the sauce thickens. Once the béchamel thickens, you may want to add about 1/3 to 1/2 cup of the pasta’s cooking water so it is thinner and just coat the back of your wooden spoon. Add as little or much as necessary, then, stir in double cream. Keep warm on a low heat

Preheat oven to 200°C/395°F.

Generously butter a baking dish. 

Stuff conchiglie pasta with Ricotta mushroom mixture, and arrange them snuggly in the prepared dish, in two layers if necessary. Then, pour mushroom béchamel all over the stuffed pasta. Grate about 1/3 cup Pecorino generously all over, and place in the middle of the hot oven.

Bake, at 200°C/395°F, 30 minutes until bubbly and a lovely golden brown colour. Sprinkle with reserved Chervil and Parsley.

Serve Conchiglie ai Funghi Gratin hot, with a glass of chilled white wine, like a good Pinot Grigio or Bordeaux Blanc.

#Recipe #Food #Conchiglie ai Funghi Gratin #Conchiglie ai Funghi Gratin recipe #Pasta Gratin #Pasta Bake #Pasta Bake recipe #Mushroom Pasta Bake #Conchiglie #Pasta and Noodle #Mushrooms #Cremini Mushrooms #Butter #Chestnut Mushrooms #Olive Oil #Carrot Fronds #Parsley #Fresh Parsley #chervil #Fresh Chervil #Garlic #Fleur de Sel #Black Pepper #Black Peppercorns #Ricotta #Flour #Milk #Béchamel #Béchamel Sauce #Mushroom Bechamel

[ispychef]

#ComfortFood #HeartyMeal #PortugueseCuisine #Soup #TraditionalRecipe

[merikus]

Cajun Pork Tenderloin Alfredo Recipe

Cajun Pork Tenderloin Alfredo combines the bold flavors of Cajun seasoning with the creamy richness of Alfredo sauce for a delicious and satisfying dish. Here's a simple recipe to get you started:

Ingredients:

For Cajun Pork Tenderloin:

1 pork tenderloin (about 1 lb)

2 tablespoons Cajun seasoning

Salt and pepper to taste

2 tablespoons olive oil

For Alfredo Sauce:

1 tablespoon butter

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

Chopped fresh parsley for garnish

For Pasta:

8 oz fettuccine or pasta of your choice

Instructions:

1. Prepare the Cajun Pork Tenderloin:

Preheat your oven to 400°F (200°C).

Rub the Cajun seasoning, salt, and pepper all over the pork tenderloin.

Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until browned, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for a few minutes before slicing.

2. Prepare the Alfredo Sauce:

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream, stirring continuously until it starts to simmer.

Gradually add the grated Parmesan cheese while stirring constantly until the sauce thickens, about 3-5 minutes.

Season with salt and pepper to taste. Keep warm over low heat while preparing the pasta.

3. Cook the Pasta:

Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

4. Assemble:

Slice the Cajun pork tenderloin into thin slices.

Toss the cooked fettuccine with the Alfredo sauce until well coated.

Serve the pasta onto plates and top with slices of Cajun pork tenderloin.

Garnish with chopped fresh parsley and additional Parmesan cheese if desired.

Serve immediately and enjoy your Cajun Pork Tenderloin Alfredo!

This dish pairs well with a side of steamed vegetables or a fresh green salad.

[teganduplessis]

Slow Cooked Lamb Shanks in Red Wine Sauce

serves 3

Ingredients

3 lamb shanks

1 tsp salt

1 tsp pepper

3 tbsp olive oil 

1 onion , finely diced

3 garlic cloves , minced

2 cups red wine (full bodied (good value wine, not expensive)

2 tbsp tomato paste

2 cups chicken stock 

2 tsp dried thyme

Directions

Preheat the oven to 340°F (all oven types – fan and standard).

Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.

Brown – Heat olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 3 batches until brown all over, about 5 minutes. Remove lamb onto a plate.

Sauté aromatics – Turn the heat down to medium low. Add the onion and garlic, cook for 2 minutes.

Braising liquid – Add the red wine, chicken stock, tomato paste, and thyme. Stir to combine.

Add shanks – Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.

Oven 2.5 hours covered – Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2.5 hours.

Uncovered 30 minutes – Remove lid, then return to the oven for another 30 minutes at 375F. Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.

Remove lamb onto plate and keep warm.

Sauce – Optional, bring to a simmer over medium heat and reduce slightly to a syrupy consistency. Taste then add salt and pepper to taste as desired.

Serve the lamb shanks on mashed potato or cauliflower puree

Adapted from https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/#wprm-recipe-container-86758

[masalamingles]

Chicken Alfredo Pasta

Classic Chicken Alfredo Pasta recipe for you:

Ingredients for Chicken Alfredo Pasta:

8 oz. Fettuccine pasta

2 boneless, skinless chook breasts, cut into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish, optionally available)

Instructions for Chicken Alfredo Pasta:

Cook the fettuccine pasta according to the bundle commands in a pot of salted boiling water till it is al dente. Drain the pasta & keep it aside.

Season the chook breast portions with salt and pepper. In a massive skillet, warm 1 tablespoon of olive oil over medium-high heat. Add the bird pieces and cook dinner until they’re golden brown and cooked through, about 5-6 minutes in keeping with the aspect. Remove the cooked chook from the skillet and set it apart.

In the identical skillet, add every other tablespoon of olive oil if wished. Add minced garlic and sauté for about 1 minute until fragrant, being cautious now not to burn it.

Reduce the heat to medium-low. Add the heavy cream and butter to the skillet, stirring continuously until the butter is melted and the aggregate starts off evolve to simmer.

Gradually upload the grated Parmesan cheese to the skillet, stirring continuously till the cheese is melted and the sauce thickens about 2-3 mins. Season the sauce with salt and pepper to taste.

Add the cooked fowl returned into the skillet with the Alfredo sauce, stirring to coat the chook pieces inside the sauce. Allow it to simmer collectively for a couple of minutes until heated.

Add the cooked fettuccine pasta to the skillet, tossing it lightly with the Alfredo sauce till the pasta is nicely coated.

Serve the Chicken Alfredo Pasta hot, garnished with chopped fresh parsley if desired. Enjoy!

Chicken Alfredo Pasta Masalamingles.com

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