#worcester sauce <3

[terr4ance]

It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

#cooking #baking #pie #food #worcester sauce <3 #salmon #prawns #shrimp #okay but why are my grandma's salmon tarts so tasty #they're so convenient too because they're already cooked and I can just eat them #did I mention tasty? #this pie was really bloody good too #I took a slice to work for lunch and ended up eating another small slice when I got home as a snack #I then ate another slice for tea #I literally ate half of this pie in one day #my family then ate the other half #my brother doesn't like prawns though so he left his filling #so I ate that today #it was still very tasty #is this how tumblrs use tags? #I think so #hi hello I definitely know how this platform works and am not just here for the aesthetic of being a Tumblr user #thats enough tags for today #my fingers hurt

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

#food and drink #food and cooking of the middle kingdoms #parsnips #potato cakes #parsnip cakes

[gaydogonline]

things to say in between kisses when u catch ur breath:

1. your entire recipe for home made meatballs

Ingredients:

- 1 Cup Panko Breadcrumbs

- 1 Cup Milk

- 2lb Minced Beef or 1lb Beef 1 lb Pork

- Couple slices of smoked bacon

- Garlic Powder/Granules

- Oregano

- Basil (dry or fresh)

- Cumin

- Salt (Cooking salt/kosher salt)

- Black Pepper

- 1 White/Yellow Onion OR a couple shallots

- 1 Bulb garlic/some of the easy garlic stuff

- 2 Eggs

- MSG/Worcester Sauce/Soy Sauce/2 Anchovies

- 2 Carrots

- Concentrated tomato paste (optional)

- 3x 500g tins of tomatoes (try to get san marzano tomatoes

Recipe:

- Soak bredcrumbs in the milk for 10 minutes after stirring to combine

- Preheat Oven to 420ish F (200C)

- Mix the beef, optional pork, eggs, 3tsp of basil (or more, the baking cooks most of the flavour out and its just there to make it look green), some salt & pepper, and 3-4 cloves of minced/pasted garlic (can substitute for equal tsp of garlic granules or powder, pref. granules) in the panade bowl

- lay them out on a lined baking tray by scooping big marble sized bits and lightly rolling between 2 hands, you dont need to roll them much since the panade and the eggs are gonna bake and hold them together. I forgot to mention thay you should cut little strips of bacon into the mixture

- Put those in for about 10-12 minutes, they dont need to be fully cooked through just mostly brown. Leave them out to cool while u make the ragu

- Ragu time!! Dice the onions and the carrots small, the carrots need to be extra small to soften during the slow cook. You can also dice up a stick or two of celery in there but I hate how they taste sorry!!!

- Fry those in enough olive oil to coat the bottom of the pan kinda thick (i usually just count to 2 out loud while pouring the olive oil, its roughly 3 tbsp). Fry until onions are transluscent and starting to brown, about 10 minutes, make sure u scrape any burny bits at the bottom with a plastic or wood spoon/spatula to emulsify the fats in the oil.

- Add in your garlic (like 3-5 cloves, to taste) and let fry until fragrant (60ish seconds)

- Add 3-4tbsp of the tomato paste, 4tsp basil, 1.5tsp oregano, 2tsp cumin, a bunch of salt, 2.5tsp MSG, 2tsp garlic powder and fry for another 5-10 mins stirring often, scrapping burning fats off the bottom to emulsify, and adding small amounts of cold water if things are burning, keep stirring etc.

- Add in your tomatoes and the cooled down meatballs.

- Set to either pressure cook on a lowish pressure (Soup/Stew presets are usually good) for about 40 mins OR preferably put on the slow cook setting for 3-4 hours.

#allie.txt #food

[castillon02]

J.W. Pepper’s New Orleans BBQ Shrimp

“I take it this IS your debut when it comes to eating New Orleans barbecue shrimp!” Sheriff J.W. Pepper said after the British agent, that Bond boy, had had the grace to show up and apologize about the incidental damages from the earlier chase. ‘Dreadfully sorry’---ha! Did Bond have to deal with Aunt Thelma grousing like an old hen about lowered property taxes and the tone of the parish? No, he did not. He would be in jolly old Eng-a-land soon enough, far enough that even Aunt Thelma’s voice wouldn’t carry over to him. 

“Why, thank you. I do like barbecue,” Bond said, besuited and formal, as out of place in J.W.'s kitchen as a boiled chicken at a rib-eating contest.   

J.W. smiled and offered Bond a plate of shrimp and rice. Had he been overly generous with the Worcester sauce and the cayenne? Had he avoided telling Destructo-Boy that “barbecue shrimp” from New Orleans had nothing to do with traditional barbecue at all? Well, if he had, that was between him and the Lord—and Aunt Thelma, of course, who would enjoy the vindication when he told her about it.

- Recipe under the cut!

New Orleans Barbecue Shrimp

Ingredients: 

1 cup Butter

0.5 cup Olive oil 

Worcestershire sauce 

2 bay leaves 

6 cloves garlic 

1tbsp Creole seasoning 

1tsp oregano 

1.5tsp paprika 

Black pepper and cayenne pepper to taste 

Green onions (3) 

2tbsp lemon juice

1 lemon, thinly sliced 

2 pounds shrimp 

Directions: 

Combine all ingredients except shrimp in a saucepan over medium heat.

Cooking options: 1) Add sauce to shrimp in a casserole dish. Bake at 350 degrees for 15-20 minutes. OR 2) Add shrimp to the sauce on the stovetop and simmer until shrimp is tender. 

When shrimp is done, serve with rice or rolls to soak up the sauce. 

#007 fest #team00 #jw pepper #food cw #castillon writes #castillon cooks

[ceriseal]

My Mom's brisket uses

- 2 bottles of worcester sauce

- 2 bottles of ketchup

- 3 bottles of chicken broth

o.O

#amaranth

[grimark]

what recipe of beef pie do u use

I use a recipe that I got off the internet so long ago that I am not sure the website still exists! I would love to be able to just link you to it, but after googling a few phrases I still can't find it. As for the pastry section, I personally have about three different flaky pastry recipes I vary between, and I can never remember which one is my favourite. So if you have a preferred puff pastry or flaky pastry recipe to use, go ahead and stick with that, or buy it from the shops if you don't like making pastry.

Recipe under the cut!

BEEF PIE

Ingredients (serves 4)

450g casserole or stewing steak, cut into large chunks

2 heaped tbsp seasoned flour

1 white onion, diced

1 garlic clove, crushed or finely chopped

2 carrots, diced

250g mushrooms, cut into quarters if large

1 tsp dried rosemary

2 tsp dried thyme

1 tbsp balsamic vinegar

Few drops of Worcester sauce

Small glass of red wine or ale (optional)

500ml beef stock

1 tbsp Dijon mustard

1 tbsp red currant jelly

1 bay leaf

Vegetable oil

190g plain flour

100g butter

25g white cooking fat

20 tbsp iced water

1 egg, beaten

Method

1. Preheat the oven to 160C/140C fan/ Gas Mark 3. Toss the cut beef in the seasoned flour. You can do this in a bowl, but I find it easiest to pop everything into a freezer bag, tie the top and give it a good shake.

2. Heat a few tablespoons of vegetable oil in a casserole pan (the casserole pan needs to have a lid and be able to go in the oven). Fry the beef until golden brown and remove onto a plate with some kitchen roll to soak up the excess oil. It’s best to do this in batches, so that the beef is just in one layer at the bottom of the pan. Don’t worry if the meat sticks to the pan, and leaves behind crispy bits – this is all added flavour in the end.

3. Throw the onion, garlic and carrot into the hot oil and use a wooden spoon to scrape up any residue from the beef that has stuck to the bottom of the pan. Cook for 5 minutes until the vegetables are soft and turning golden brown.

4. Tip in the mushrooms and continue cooking for a few more minutes, then add the beef back in, along with the dried herbs, and give everything a good mix.

5. Pour in the balsamic vinegar and let it bubble for a few seconds. If you’re using wine or ale then add this now and bubble for a few minutes until the liquid is reduced a little. Otherwise go ahead and add the stock, mustard and red currant jelly. Bring to the boil, tuck the bay leaf into the stew, top the pan with the lid and pop it into the oven.

6. Cook for about 2 hours or until the beef is tender and the liquid has thickened to a gravy consistency. Check the stew after about an hour – give it a stir and add a little extra stock or water if necessary. Once ready, remove from the oven and leave to cool.

7. While the stew cools you can make the puff pastry. Mix the fats into the flour; add the iced water and bring roughly together with a knife; tip onto a floured surface and shape into a rectangle; fold the top third down, the bottom third up, roll, turn and repeat. Once you have a smooth pastry, cover in cling film and pop into the freezer for 10-15 minutes to rest.

8. Preheat the oven to 200C/180C fan/Gas Mark 6. Spoon the beef stew into your pie dish and spread out evenly. 

9. Roll out the puff pastry until it’s about 1cm thick and bigger than the pie dish. Lift the pastry onto the pie and press down firmly round the edges – a little egg wash round the lip of the pastry dish will help to stick it down. Cut round the pie with a sharp knife to remove the excess pastry.

10. Use the pastry trimmings to decorate your pie if you like. Brush with egg and bake for about 25-30 minutes or until the pastry is golden brown. If you’re not ready to bake the pie right away, you can leave it in the fridge until you are.

#food #recipes #depending on how tough your cut of beef is you might want to cook it for longer than 2 hours #up to you #also this makes like a pot pie sort of thing #but if you want you can double the pastry and transfer it to a pie dish to make a proper pie

[crownedstoat]

Old Pepper cocktail from The Gentleman’s Companion

1 oz Rittenhouse Rye

1 oz Woodford Reserve Bourbon

3/4 oz fresh squeezed lemon juice

1 dash Tabasco

1/2 teaspoon Worcester

1/2 teaspoon chili sauce

Shaken over ice as it is summer and strained into an old fashioned glass.

A pick me up after a long, hard day.

#cocktail #woodford reserve #rittenhouse rye #tabasco #Worcester

[penmeetspage]

Cold tomato soup in a blender!

Ingredience you blend up first:

Tomatoes, peeled (you can make that easier by scoring an x on the bottom, dropping them in boiling water for ~30 seconds, then in ice water for a bit, and then the skins will peel right off). About 2 palm sized ones and 3 to 5 smaller ones, like three-imch ones?

2 green onions chopped bottom to top

2 or 3 purple pearl onions chopped a little smaller

A smallish (for our family) forkful of minced garlic from The Jar

The leftover bacon drippings from a pan of bacon the other day - about a spoon and a half? This was the replacement for the original "some beef stock and a small spoonful of butter"

Ingredience you add next and blend some more till it's all smooth:

Pinch of sugar

Pinch of salt

1/8 teaspoon of majoram

Shy 1/8 teaspoon of paprika

1/4 teaspoon of worcester sauce, plus a splash more because that doesn't look like enough

When you serve it:

Stir in a little milk, any more salt you want, and a little more chopped (not too small, I like the crunchy bits) green onion, while thinking sadly about how I cannot find chives anywhere, and that's really what's supposed to be on top, but actually, these are pretty good too

This makes, uh. Two little glass tupperwares (think they're about a cup and a bit?) and one nice big mug. Good with a crusty bread or sandwiches.

#recipes #food cw #soup!!! #it is Too Hot this week. an unreasonable amount of hot. #the good news is: the tomatoes are very happy amd producing like mad #you can also estimate this as 'two teacups and a mug ' that's a much easier mental picture #but I don't want to put teacups in the fridge

[ppkitchen]

Slow-Cooker Chili

prep: 15 mins • cook: 3 hrs • total: 3 hrs 15 mins • servings: 8

Ingredients 2 lbs ground beef 1 small onion, chopped 4 garlic cloves, minced 1 can tomato sauce, 15 oz 1 can diced tomatoes, 30 oz Small amount of tomato paste 1 can green pigeon peas 1 1/2 tsp salt 1/2 tsp pepper 1 tsp oregano 1 tsp garlic powder 2 tsp paprika 5 Tbsp chili powder 3 Tbsp Worcester sauce 1 Tbsp sugar

Directions

Brown the ground beef in a large skillet over medium heat until mostly cooked through.

Add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes.

Mix all spices for chili seasoning together.

To the crock pot, add browned beef, all other ingredients, and chili seasoning and mix to combine.

Cook on high for 2-3 hours, then serve with cheese, sour cream, etc.

#entree #beef

[hearthandheathenry]

Easy Braised Lamb Chops With Veggies

I originally wasn't going to post a recipe on this, because it was my first time making it and I was a bit intimidated. However, after cooking it today and figuring out how easy it was to actually make, and how absolutely delicious it turned out, I feel like I can share this with confidence that anyone can also recreate it! Both my family and I were absolutely blown away at how tender, savory, and comforting this meal was and even my toddler stuffed her face full of it and asked for even more! Not only that, but I feel like you can recreate this recipe with many substitutions, using beef or whatever vegetables you'd like, along with whatever spices you would like, and it would equally turn out amazing! Although there is a lot of ingredients due to spices, actually cooking it is extremely easy and pretty hands-off, much like a dump-and-go meal! For this recipe, I did use a pressure cooker to speed up the process, because I wanted fall-off-the-bone-tender meat without having to wait 3+ hours. However, you can recreate this recipe using a slow cooker as well, if you don't have a pressure cooker. As long as your lamb reaches 145 degrees, then it is cooked through!

Ingredients:

(Makes about 2 servings)

1-2lb pack of lamb chops

1 carrot, chopped

1/2 a large white onion, chopped

2 stalks of celery, chopped

2 tablespoons of garlic, minced

4 cups of beef broth

1 1/2 tablespoons of tomato bouillon powder

3 tablespoons of balsamic vinegar

1 tablespoon of Worcester sauce

1 bay leaf

1/2 tablespoon cinnamon

1/2 tablespoon of oregano

1/2 tablespoon of basil

1/2 tablespoon of thyme

1/2 tablespoon of rosemary

1/2 tablespoon of fennel seed

1/2 tablespoon of salt

1/2 tablespoon of pepper

1/2 tablespoon of paprika

3 tablespoons of cornstarch

1 tablespoon of preferred oil

Instructions:

Chop all your veggies and place them aside to add later.

If you would like to, season your meat now with preferred seasonings. I used salt, pepper, paprika, garlic powder, and onion powder.

Turn your pressure cooker to the 'Sear' setting on high.

Add in your lamb chops to the pressure cooker and sear them on both sides until browned, then set aside.

Add your oil to the pot then toss your veggies and all your seasonings and bouillon into the pot, but not your liquids or cornstarch. Cook, stirring occassionally, until veggies have softened slightly.

Pour in your broth and all liquids into the pot and stir, then add your meat back into the pot as well.

Turn off Sear mode and turn on Pressure Cook instead, and set to high for 45 minutes, then begin cooking everything but the cornstarch.

Once timer goes off, allow to release steam naturally, then take off lid.

Take out meat and set aside, feel free to pick out the bones now.

Set pot back to sear on high.

Mix cornstarch with a little bit of cold water, then add into pot and stir until thickened. Turn off heat once done.

Serve meat and veggies smothered with the sauce and enjoy! Best served over mashed potatoes or rice.

Condensed Recipe for Pros:

Sear meat in pressure cooker, set aside.

Sear veggies in pressure cooker until slightly tender.

Add meat back to pot along with all liquids and seasonings, keep cornstarch out.

Pressure cook for 45 min on high

Once done, take meat out.

Turn pot back to sear and add in cornstarch mixed with a little bit of water, stir until thickened. Once thickened, turn off heat.

Plate meat and veggies smothered with the sauce over mashed potatoes or rice. Enjoy!

#lamb #braised #veggies #vegetables #cooking #food #recipe #homemaking #healthy #foodie #slow cooker #pressure cooker #easy recipe #savory #delicious #yummy #tender #meat #gravy #sauce #stew #momblr #mom blog #mom vlog #family #wife #mother #meal #meal prep #dinner

[feast-of-plants]

Vegan Chorizo Burgers

Makes 4 burgers

Not the best picture but this was a truly great dinner. Bursting with flavour and very filling, it’s a little involved but easy enough to manage around a work from home day. Based on this recipe by ellysplate, but modified to make it my own and to use what we had in the house.

DH comment - (said with full mouth) very good, mmmh I’m liking this!

INGREDIENTS

Vegan burger mince base

1/2 cup TVP

1/2 cup vegan beef stock

1 tbsp nutritional yeast

1 tbsp vegetarian oyster sauce

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

2 tbsp vegan mayo

1/2 tbsp black treacle

1/2 tbsp tamari

1 tsp vegan Worcester sauce

1/4 tsp liquid smoke

1 tbsp ground chia seeds

15g buckwheat flour

1 slice of gluten free bread, blitzed into breadcrumbs

For the Tofu Chorizo

120g Smoked Tofu

1 tbsp Smoked Paprika

1 tsp cayenne

1/2 tsp cumin

1 tbsp maple syrup

1 tbsp tomato purée

3 tbsp oil (you can use the oil from the jar of sun dried tomatoes)

1 tsp salt

1 tsp pepper

Rest of the ingredients

1 tbsp smoked paprika

1/2 tbsp liquid smoke

1 tsp chilli flakes

1/2 tsp garlic powder

1 shallot, finely diced

5 or 6 sun dried tomatoes, finely diced

Start with the burger base, I sometimes like to make extra and form the leftovers into basic burgers - thy freeze well and make for a good backup dinner. Rehydrate the TVP in the stock for at least 15 minutes. Put the breadcrumbs to one side and add the rest of the ingredients to the TVP. Stir very well before adding the breadcrumbs a little at a time. Keep adding until the mix can hold its shape.

Preheat the oven to 180c. Crumble up the tofu before mixing together with the rest of the tofu chorizo ingredients. Stir well before spreading out onto a baking tray lined with greaseproof paper. Bake for 15 to 20 minutes, or until starting to char around the edges - don’t let it burn! Remove from the oven and allow to cool.

Mix together the burger base, tofu chorizo, and rest of the ingredients. I like to make a tiny test burger at this point and fry it off - use this to test for seasoning. Form into 4 even burger patties and place into the fridge for at least 30 minutes to let them get firm before cooking.

I like to serve them with vegan cheese and all the burger fixings, along side some sweet potato fries.

#vegan #veganfood #veganrecipes #what vegans eat #gluten free #sans gluten

[melanietamble]

Gerösteter Balsamico Rosenkohl mit BBQ Sauce

Der geröstete Rosenkohl mit Balsamico und BBQ Sauce ist eine sehr leckere Beilage. Die Barbecue Sauce ist auch perfekt als Grillparty. Gerösteter Rosenkohl mit BBQ Sauce Die würzige, süß-scharfe BBQ Sauce aus Tomatenpaste, Chili Sauce, Worcester Sauce, Apfelessig, Sirup und Gewürzen schmeckt auch zu anderen Gemüse. Sie ist auch die perfekte Sauce für die Grillparty.  Andere Saucen für diese Zusammensetzung:  - Siracha Sauce - Sweet Hot Chili Sauce selbst machen – Süß-scharfe Chili Soße - Worcester Sauce Das Rezept für den Gerösteten Rosenkohl mit BBQ Sauce Gerösteter Balsamico Rosenkohl mit BBQ Sauce Zutaten für den gerösteten Balsamico Rosenkohl  - 500 g Rosenkohl - 1 Zwiebel  - 2-3 EL Olivenöl  - 1-2 EL Balsamico Essig  - 1/2 TL Muskat, frisch gerieben  - 2 Lorbeerblätter - Salz und Pfeffer nach Geschmack  Zutaten für die BBQ Sauce - 1 EL Olivenöl  - 1 kleine Zwiebel - 3-4 Knoblauchzehen - 1/2 TL Salz  - 1/2-1 TL Isot oder Chili Flocken   - 240 g Tomatenpaste  - 2-3 EL Tomatenmark  - 100 ml Ketchup (ohne Zucker), z.B. Bananen Ketchup - 2-3 EL Sweet Hot Chili Sauce oder Siracha Sauce - 120 ml Apfelessig  - 50 ml Rübenkrautsirup oder Kokosblütensirup  - 3 EL Worcester Sauce - 1 EL Tamari Soja Sauce  - 1/2 TL geräuchertes Paprikapulver  - 1 TL Paprika, edelsüß  - Wasser nach Bedarf  Gerösteter Rosenkohl mit Balsamico und BBQ Sauce Anleitung für den gerösteten Rosenkohl mit BBQ Sauce  - Den Backofen auf 180 °C vorheizen und einen Rost auf die oberste Schiene stellen. - Zwiebeln und Knoblauch schälen und fein hacken.  - Den Rosenkohl waschen, putzen und halbieren.  - Den Rosenkohl in einer großen Auflaufform mit Zwiebeln, Knoblauch, Olivenöl, Muskat,  Lorbeerblättern, Salz und Pfeffer und etwas Balsamico Essig vermischen.  - Mit den Händen umrühren, so dass der Rosenkohl gut geölt und gewürzt ist. - Den Rosenkohl auf der obersten Schiene für 50-60 Minuten in den Ofen schieben. Den Rosenkohl zwischendurch durchmischen, damit der Rosenkohl gleichmäßig geröstet wird. - In der Zwischenzeit die BBQ-Soße zubereiten: In einem großen Topf die Zwiebel und den Knoblauch in Öl bei mittlerer Hitze etwa 5-7 Minuten anbraten.  - Die restlichen Zutaten in den Topf geben, alles mit dem Schneebesen verrühren und die Mischung etwa 30 Minuten lang bei schwacher Hitze kochen lassen. Gelegentlich umrühren und darauf achten, dass die Sauce nicht anbrennt. - mit Salz und Pfeffer und Apfelessig, mehr Schärfe oder Süße abschmecken.  - Die Sauce über den Rosenkohl geben und für die restliche Backzeit im Ofen schmoren.  - Der Rosenkohl sollte gar, aber noch bissfest sein.  - Der würzige Rosenkohl schmeckt toll zu Kartoffeln oder Reis.  - Guten Appetit! Balsamico Rosenkohl mit BBQ Sauce Lesen Sie den ganzen Artikel

[blue-pantry]

Singapore Spice party ramen

Take 1 cup chopped dark Turkey meat

A bag of ramen noodles

1 tablespoon worcester sauce

3 tablespoon beer can poultry rub

16 ounces hot water

Boil the hot water

Place the turkey on bottom of bowl

Place block of noodles on top

Drizzle Worcester sauce

And place poultry seasoning on noodles

Pour hot water on top of noodles In bowl

Let soak for 3 minutes then mix together

By Dr Education Department

[dairyfreefoodie]

Holy Cow, 🐄 i can't believe that's dairy free?! 🥛🚫

Ken's* top 10 (dairy free snacks & sweet treats)

*fyi Ken is mine and my partners names merged together (Katie & Ben, as Ben is also my very willing tester to compare to dairy food)

Marks and Spencers bakery cookies

I've found finding biscuits and sweet snacks especially hard on my new diet but these are my number 1, my partner didn't believe they were vegan😄. Only downside is they sell out quickly so are quite a rare find and cannot stock up due to the use by dates... but still❤️ Thank me (& M&S) later!

2. Marks and Spencer chocolate brownies

M&S to the rescue again! These are great and even better heated up in the microwave with find number 3 below. My auntie buys me these from her local M&S and I can't ever find them in mine so think some stores don't stock always them sadly.

3. Phish food Ice cream

HORAAAY I can have Ben and Jerry's again!!! 😍😍🙏 Tastes very similar from what I can remember...although less chocolate fish🐟 (phish)😔 - maybe mine was just a sad tub! I'll get over it...Still won't buy it full price like the non dairy version though (luckily its on offer quite a bit - this one was found in sainsburys but i think it's in most supermarkets). The cookie dough one is also pretty good - I'm just a chocoholic 🍫

4. Judes salted caramel ice cream

Jude, whoever you are, I love you 😍❤️ These are soooo good - better than most normal dairy ice cream I have had (bold claim) and they are mini so feels like you're being less piggy. Magnum do a similar salted caramel vegan option which is nice but in my opinion no comparison to Judes.

5. The mighty Greggs Yum Yum

Milk free and glorious. Many other supermarket ones have milk in. Greggs was my favourite highstreet destination prior to my new diet (trust me, i have the full greggs outfit, sliders & all!) and it has stayed strong and true with lots of dairy free options 🙏.

(and of course the famous vegan sausage roll... I must admit though I'd rather have slight face pain and take a dose of antihistamines for the normal sausage roll - only thing I still cheat with...it just can't be beaten😍).

6. Greggs Doughnuts

All hail the greggs Doughnuts 😍🍩 These are the only 3 (simply glazed, pink sugar strand and jam) that i think are milk free but that's plenty enough options (compared to most supermarkets where I end up looking very dissapointed at the allergen info). I ❤️ doughnuts, basically a female Homer Simpson.

7. Vegan pains au chocolat

These are a great sweet vegan breakfast option (especially when put in the air fryer for a minute or 2). These are the two brands I have found so far- first one found in sainsburys and the second found in waitrose (stocked up on a ocado order). Delish👌

8. Belvita breakfast bars

I have these for breakfast on my London commute every morning. Dairy free, low in fat (unlike rest of this post) and high in the old fibre💩! I personally love them (strawberry🍓 not the apricot ones) and stock up when they are on offer (most supermarkets) which happens fairly often for £1.75 for 6 👌.

9. Marks & Spencer double chocolate cookies 🍪

More M&S cookies??? Yes, these are very good but would always lose in a competition with number 1 ^ from the bakery section. However the perk of these are you can stock up on them with the longer shelf life and I've found they are better than a lot of other supermarket (and wicked) cookies. 🍪

10. Lastly CHEESE🧀. Cathedral City is in the lead for me.

I actually like this one enough to put on crackers so its made it onto the snack blog post🙀🧀. There is quite a lot of bad vegan cheese out there (especially from the opinion of a dairy cheese lover like me) but maybe my taste buds have finally accepted it will never be perfect...but for me, this is close enough (for now! - keep going cheese makers!!). Amazing grated on toast (another air fryer job) & topped with worcester sauce 😍

Thanks for reading and happy eating 😄

*Not all products may be vegan or suitable for milk allergy sufferers

Next post: DF cooking staples👩‍🍳🍽 (ft. more cheese, pesto, cream and milk alternatives etc).

#dairy free #vegan #plant based #lactose intolerance #dietary needs #foodie #sinus pain #sinus pressure #acid reflux #foodblogger

[eazy-group]

Keto Cacciatore Chicken

New Post has been published on https://eazywellness.net/keto-cacciatore-chicken/

Keto Cacciatore Chicken

This Slow Cooker Chicken Cacciatore is a meal that has the potential to bring people together. It’s simple and delicious, which is a winning combination in any recipe book. With a delectably savory sauce and served with a side of cauliflower rice, you won’t be missing any carbs here! 

This recipe yields a two-layer eight-inch cake. Each serving has approximately 6 g of net carbs depending on how you slice it. This incredibly rich and satisfying low-carb dessert is a perfect way to end a meal.

One of the best things about this Slow Cooker Chicken Cacciatore is how easy it is to put together. Just brown the chicken and vegetables, toss them into the slow cooker and let it cook. This allows you to have the ease and convenience of cooking without a lot of hands-on work. Don’t forget to add a dash of Worcester sauce for depth and a delectable umami flavor. 

If you prefer specific vegetables, you’ll be happy to know that this recipe is entirely customizable. You can swap out the mushrooms and peppers for leek, courgette, or any other seasonal veggies. Don’t forget to add a sprinkle of parsley on top before serving, and you can also squeeze a touch of lime or lemon juice for zest. 

This recipe is rich and hearty, making it a must-have for the colder months. It’s perfect for a simple weeknight family dinner or if you’re hosting dinner guests, so try this recipe if you’re looking for an easy Italian meal idea. You won’t regret it.

Yields 6 servings of Keto Cacciatore Chicken

The Preparation

Slow Cooker Chicken:

2 teaspoon olive oil, divided

32 ounce boneless, skinless chicken

salt and pepper, to taste

1 medium yellow onion, chopped

3 tablespoon fresh garlic, minced

1 tablespoon worcestershire sauce, divided

14 ounce crushed tomatoes

1 medium green bell pepper, chopped

8 ounce cremini mushrooms

2 teaspoon, italian seasoning

Cauliflower Rice:

400 gram cauliflower rice

3 tablespoon olive oil

The Execution

Measure out and prepare all of the ingredients. Season the chicken thighs with salt and pepper.

2. In a frying pan over medium heat, add half of the olive oil and the chicken. Cook the chicken on both sides for 4 minutes each.

3. Add the cooked chicken to the slow cooker. Add in the green bell pepper, cremini mushrooms, onion, and worcestershire sauce. Cover and cook on high for 5 to 6 hours or on high for 3 to 4 hours.

4. In a frying pan over medium heat, add the olive oil and cauliflower rice. Cook for 6 to 8 minutes.

5. Serve the cacciatore chicken over top of the cauliflower rice.

This makes a total of 6 servings of Keto Cacciatore Chicken. Each serving comes out to be 380 calories, 25.3g fat, 9.9g net carbs, and 29.4g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 2.00 tablespoon olive oil 239 27 0 0 0 0 32.00 ounce boneless, skinless chicken thighs 1297 81 0 0 0 153.9 0.00 none salt and pepper 0 0 0 0 0 0 1.00 medium yellow onion 41 0.2 9.5 1.3 8.2 1.3 3.00 teaspoon fresh garlic 13 0 2.8 0.2 2.6 0.5 1.00 tablespoon worcestershire sauce 13 0 3.3 0 3.3 0 14.00 ounce crushed tomatoes 127 1.2 29 7.5 21.4 6.4 1.00 medium green bell pepper 23 0.2 5.4 2 3.4 1 8.00 ounce cremini mushrooms 64 0.2 9.3 1.4 7.9 5.7 2.00 teaspoon italian seasoning 6 0.2 1.2 0.8 0.5 0.2 400.00 gram cauliflower rice 100 1.2 20 8 12 7.6 3.00 tablespoon olive oil 358 40.5 0 0 0 0 Totals 2281 151.7 80.6 21.1 59.5 176.5 Per serving (/6) 380 25.3 13.4 3.52 9.9 29.4

The Preparation

Slow Cooker Chicken:

2 teaspoon olive oil, divided

32 ounce boneless, skinless chicken

salt and pepper, to taste

1 medium yellow onion, chopped

3 tablespoon fresh garlic, minced

1 tablespoon worcestershire sauce, divided

14 ounce crushed tomatoes

1 medium green bell pepper, chopped

8 ounce cremini mushrooms

2 teaspoon, italian seasoning

Cauliflower Rice:

400 gram cauliflower rice

3 tablespoon olive oil

The Execution

Measure out and prepare all of the ingredients. Season the chicken thighs with salt and pepper.

In a frying pan over medium heat, add half of the olive oil and the chicken. Cook the chicken on both sides for 4 minutes each

Add the cooked chicken to the slow cooker. Add in the green bell pepper, cremini mushrooms, onion, and worcestershire sauce. Cover and cook on high for 5 to 6 hours or on high for 3 to 4 hours.

In a frying pan over medium heat, add the olive oil and cauliflower rice. Cook for 6 to 8 minutes.

Serve the cacciatore chicken over top of the cauliflower rice.

Notes

This makes a total of 6 servings of Keto Cacciatore Chicken. Each serving comes out to be 380 calories, 25.3g fat, 9.9g net carbs, and 29.4g protein.

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[colourful-dots]

my worcester sauce is empty should i buy a new one if i move in 3 months???