#Kitchen Recipes Today

[kitchenkosmos]

The Kitchen Recipes Today Katie Lee

The Kitchen Recipes Today Katie Lee: Culinary Delights

If you are a food enthusiast or enjoy experimenting with new recipes, you have likely come across the popular cooking show “The Kitchen.” One of the talented hosts of the show, Katie Lee, has captivated audiences with her delightful culinary creations. In this article, we will explore some of the mouthwatering recipes that Katie Lee has shared in “The Kitchen” and discover the culinary delights that can grace your own kitchen.

Introduction

In the world of culinary artistry, few personalities capture the essence of food and flavors as effortlessly as Katie Lee. With her creative recipes and engaging personality, she has become a prominent figure in the culinary world. In this article, we will delve into the world of “The Kitchen Recipes Today: Katie Lee” and explore the delightful dishes she shares with food enthusiasts around the globe.

The Early Journey of Katie Lee

Katie Lee’s passion for cooking ignited at a young age, inspired by the rich culinary heritage of her upbringing. Growing up in a family that cherished food and shared meals as a centerpiece of their daily lives, Katie developed a profound appreciation for flavors and ingredients. Her journey into the culinary world began with her grandmother’s kitchen, where she learned the importance of fresh produce, traditional recipes, and the art of cooking from scratch.

Exploring Katie Lee’s Culinary Influences

Katie Lee’s culinary influences encompass a wide range of styles and flavors. From her travels around the world to her interactions with renowned chefs, she has curated a diverse repertoire of recipes that reflect her passion for global cuisine. Drawing inspiration from Mediterranean flavors, Asian spices, and traditional American comfort foods, Katie brings a unique fusion of tastes to her dishes.

The Signature Recipes of Katie Lee

The Perfect Pasta Primavera

Indulge in the vibrant flavors of spring with Katie Lee’s Pasta Primavera. This dish combines al dente pasta, sautéed seasonal vegetables, and a light cream sauce for a refreshing and satisfying meal. With hints of garlic and a sprinkle of Parmesan cheese, each bite is a burst of garden-fresh goodness.

Savory Spinach and Artichoke Dip

No gathering is complete without Katie Lee’s Savory Spinach and Artichoke Dip. This crowd-pleasing appetizer combines creamy spinach, tangy artichokes, and a blend of cheeses for a dip that’s both comforting and addictive. Serve it with warm pita bread or crispy tortilla chips for the perfect party snack.

Mouthwatering Mango Salsa

Transport your taste buds to the tropics with Katie Lee’s Mouthwatering Mango Salsa. This zesty and refreshing salsa combines juicy mangoes, crisp bell peppers, red onions, and a squeeze of lime juice. It pairs perfectly with grilled fish, or chicken, or as a vibrant topping for tacos.

Scrumptious Chocolate Chip Cookies

Indulge your sweet tooth with Katie Lee’s Scrumptious Chocolate Chip Cookies. These cookies strike the perfect balance between chewy and crispy, with chunks of rich chocolate in every bite. Baking these cookies will fill your kitchen with an irresistible aroma that will have everyone eagerly awaiting their turn to taste.

Katie Lee’s Tips for Home Cooking Success

As an accomplished home cook, Katie Lee shares her insights and tips for success in the kitchen. She emphasizes the importance of using high-quality ingredients, experimenting with flavors, and adapting recipes to suit personal preferences. Her friendly and approachable style makes cooking accessible to beginners and inspires seasoned cooks to expand their culinary horizons.

Embracing Seasonal Ingredients in Katie Lee’s Recipes

Katie Lee’s recipes celebrate the beauty of seasonal ingredients, ensuring that each dish is bursting with freshness and flavor. Whether it’s the vibrant asparagus of spring, the bountiful harvest of summer, the comforting produce of fall, or the warming ingredients of winter, she embraces the unique characteristics of each season and incorporates them into her creations.

Spring-Inspired Salad with Fresh Asparagus

Welcome the arrival of spring with Katie Lee’s Spring-Inspired Salad. This refreshing dish combines crisp greens, tender asparagus spears, tangy goat cheese crumbles, and a drizzle of lemon vinaigrette. It’s a delightful way to showcase the best flavors of the season.

Summer Grilling Delights with Katie Lee

Fire up the grill and embark on a culinary adventure with Katie Lee’s Summer Grilling Delights. From juicy burgers and succulent kebabs to charred vegetables and tantalizing marinades, she shares her tips and recipes for sizzling summer feasts that will impress family and friends.

Fall Comfort Foods to Savor

As the weather cools, Katie Lee’s Fall Comfort Foods provide warmth and nourishment. From creamy butternut squash soup to hearty casseroles brimming with autumnal flavors, her recipes offer a taste of comfort that will make you feel right at home.

Winter Warmers from Katie Lee’s Kitchen

When winter arrives, cozy up to the comforting dishes from Katie Lee’s Kitchen. Whether it’s a steaming bowl of homemade chicken noodle soup, a decadent hot chocolate with a twist, or a slow-cooked roast that fills the house with tantalizing aromas, her winter warmers are sure to keep you content during the colder months.

The Allure of Comfort Food: Katie Lee’s Homestyle Favorites

Katie Lee’s Homestyle Favorites bring the nostalgia of comforting dishes to the modern kitchen. From ooey-gooey mac and cheese to hearty pot pies and soul-soothing stews, these recipes evoke a sense of coziness and joy with every bite.

Creamy Mac and Cheese

Experience the ultimate comfort with Katie Lee’s Creamy Mac and Cheese. This indulgent dish combines al dente macaroni with a velvety cheese sauce that’s rich, creamy, and utterly satisfying. Topped with a golden breadcrumb crust, it’s a classic that will never disappoint.

Hearty Chicken Pot Pie

Katie Lee’s Hearty Chicken Pot Pie is the epitome of comfort in a dish. Tender chunks of chicken, vibrant vegetables, and a luscious gravy are enveloped in a flaky crust. With every forkful, you’ll be transported to a world of warmth and contentment.

Classic Beef Stew

Warm your soul with Katie Lee’s Classic Beef Stew. This slow-cooked marvel is packed with tender chunks of beef, hearty vegetables, and a rich broth that’s seasoned to perfection. Serve it with crusty bread for dipping and savor the ultimate winter comfort food.

Delectable Apple Pie

No comfort food list is complete without Katie Lee’s Delectable Apple Pie. With a buttery, flaky crust and a spiced apple filling that’s sweet and tangy, this timeless dessert captures the essence of homemade goodness. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.

Exploring Global Flavors with Katie Lee

Katie Lee’s culinary journey takes us around the world, where she explores the vibrant flavors and ingredients of different cuisines. With her innovative twists and thoughtful combinations, she brings global inspiration to your kitchen.

Asian-Inspired Shrimp Stir-Fry

Transport yourself to the bustling streets of Asia with Katie Lee’s Asian-Inspired Shrimp Stir-Fry. This quick and flavorful dish combines succulent shrimp, crisp vegetables, and a savory sauce infused with ginger, garlic, and soy. Serve it over steamed rice for a satisfying meal that’s ready in minutes.

Mexican Fiesta: Enchiladas with a Twist

Spice up your dinner table with Katie Lee’s Mexican Fiesta: Enchiladas with a Twist. This zesty and cheesy dish features tender tortillas filled with seasoned meat, beans, or vegetables, smothered in a tangy enchilada sauce, and baked to perfection. Top it with fresh cilantro, diced tomatoes, and a dollop of sour cream for a fiesta of flavors.

Mediterranean Delights: Greek Salad

Immerse yourself in the sun-soaked flavors of the Mediterranean with Katie Lee’s Greek Salad. This refreshing and vibrant dish combines crisp cucumbers, juicy tomatoes, briny olives, tangy feta cheese, and a drizzle of olive oil and lemon juice. It’s a perfect accompaniment to grilled meats or a satisfying light lunch.

Indian Spices Unleashed: Chicken Tikka Masala

Embark on a flavor-packed journey with Katie Lee’s Indian Spices Unleashed: Chicken Tikka Masala. This aromatic and creamy dish features tender chicken marinated in yogurt and spices, simmered in a luscious tomato-based sauce. Serve it with fluffy basmati rice and naan bread for an Indian feast that will delight your taste buds.

Conclusion

Katie Lee’s passion for cooking and her ability to create delicious recipes that resonate with people’s taste buds have made her an influential figure in the culinary world. From comforting classics to global inspirations, her recipes reflect her love for flavors, ingredients, and the joy of sharing good food with loved ones.

So, whether you’re a seasoned cook or a beginner in the kitchen, don’t hesitate to try out Katie Lee’s recipes and embark on a culinary adventure that will ignite your passion for cooking and leave you craving for more.

FAQs (Frequently Asked Questions)

1. Can I substitute ingredients in Katie Lee’s recipes?

Yes, feel free to adapt the recipes to suit your taste preferences or dietary restrictions. Experimenting with ingredients can lead to exciting flavor combinations.

2. Where can I find more of Katie Lee’s recipes?

You can find more of Katie Lee’s recipes on her official website, in her cookbooks, or by following her on social media platforms where she frequently shares her culinary creations.

3. How did Katie Lee gain her culinary expertise?

Katie Lee’s culinary expertise developed through years of passion, exploration, and hands-on experience in the kitchen. Her upbringing in a food-centric family and her travels around the world have also influenced her culinary knowledge.

4. Are there vegetarian options in Katie Lee’s recipe collection?

Absolutely! Katie Lee offers a variety of vegetarian recipes that highlight the beauty of plant-based ingredients. Her recipes are adaptable and cater to diverse dietary preferences.

5. Can I adjust the spice levels in Katie Lee’s dishes?

Yes, you can adjust the spice levels in Katie Lee’s dishes to suit your personal taste. Add more or less spice depending on your preference for a milder or spicier flavor profile.

6. Are Katie Lee’s recipes suitable for beginner cooks?

Absolutely! Katie Lee’s recipes are designed to be approachable and easy to follow, making them perfect for beginner cooks. She provides detailed instructions and helpful tips to ensure success in the kitchen.

7. Can I make adjustments to the portion sizes in Katie Lee’s recipes?

Yes, you can easily adjust the portion sizes in Katie Lee’s recipes to accommodate your needs. Whether you’re cooking for a larger gathering or a smaller family, simply scale the ingredients accordingly.

8. Are there healthy options in Katie Lee’s recipe collection?

Yes, Katie Lee offers a range of healthy recipes that emphasize fresh, whole ingredients. From nutritious salads to light and flavorful dishes, she provides options that align with a balanced and wholesome approach to cooking.

9. Can I find allergy-friendly recipes in Katie Lee’s repertoire?

Katie Lee understands the importance of catering to different dietary needs and allergies. She includes allergy-friendly recipes that offer alternatives for common allergens, allowing individuals with specific dietary restrictions to enjoy her delicious creations.

10. Does Katie Lee provide alternative cooking methods, such as vegan or gluten-free options?

Yes, Katie Lee is mindful of different dietary preferences and provides alternative cooking methods in some of her recipes. Whether you’re looking for vegan, gluten-free, or other specific dietary adaptations, she offers creative solutions to accommodate a variety of needs.

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[angelmush]

meals for the near future:

today i made a pasta dish by searing some ground breakfast sausage in a pan, deglazing w homemade chicken stock, adding some pumpkin puree, big ribbonlike farfalle pasta bowties, sage, a pad (pat? idk) of butter, and swirling it all together w some pasta water and topping w parsley and breadcrumbs toasted in sage oil (was good but would've been better w parm but i was all out)

chicken vesuvio ! roast chicken w potatoes in a wine sauce except sans wine and instead just using my homemade chicken stock bc i don't have any wine to cook with and don't feel like picking it up lol w some good bread from my fave patisserie to sop up the sauce

using the leftover chicken shredded in a grilled cheese of sorts w jammy caramelized onion and brie and crisp tart granny smith apples on crusty sourdough

and using even MORE leftover chicken (hopefully i have enough lol) to make a chicken noodle soup w oriechette, ginger, carrot, herbs, and rice

buttery seared scallops and shrimp (scallops for me and shrimp for my gf bc she's not a scallop girl) with an herby sauce and (again) with a side of that good bread to soak it all up

an apple pie maybe!!! or gallette, or tarte tatin, im not sure yet but i have apples galore and some pie dough in my freezer

been drinking lots of chai lattes and apple cider in the mornings, just fully and deeply embracing the cold weather here

i have leftover pumpkin puree from the pasta i made today so if anyone has any suggestions, it's a small amount, probably half to a quarter cup. not sure what to use it for!

#i felt ambitious last week but this week is even more so!!! #something abt the snow and the cold does activate some desire to cook haha #the steam from my chicken stock was fogging up the kitchen window today LOL #it is COZY #and smells delicious in here still #personal #recovery #recipe

[why-the-heck-not]

29.06.23, thursday

I had a presentation today, and there's nothing (and I mean nothing) I hate more than those, so as a treat I made the rest of the day real cozy. Baked bread & listened to podcast while cleaning my apartment; good chill times

#also no it's not the absolute best bread; i used to be lots better at bread some years ago but i can't for the life of me remember what #modifications i made to that recipe (like it was basically just a rough guideline at the end) and i am a dumbass and never wrote any of it #down so i gotta now do some bread research and start again with tinkering everything #but the problem is that I live alone now and i can't bake like multiple big loafs a week bc it's just me eating #so it'll be lots slower this time #yea i should/could have also just been productive bc the thing i had that presentation on is still not like entirely done #but it's like almost there and I could afford a chill evening #presentations take lots of energy out of me anyways even if it's just a small quick one like today was like I am just done for the day afte #so nothing too great would've come out of it anyways #at least I now have a clean kitchen and no longer and actual mountain of clean unfolded laundry on my couch #studyblr #bookblr #booklr #aesthetic #books #study #reading #read #book #studyspo #dark academia #chaotic academia #june 2023 #2023

[ophexis]

"Next week" is a bit tentative but if I do I'll make a post about it.

Anyway I've recently put a gajillion post-it tabs into all of my cookbook and considering my now somewhat ridiculously sized collection of nerdy cookbooks I really want to make more recipes from all of them, on the regular. I live alone so I cook less in the first place but I've also been working OT a lot orz but I'd really like to at least try to make something new once a week, or once every few weeks lmao.

I thought it might be fun to make a poll about it.

#Phex cooking adventures #i dont expect a huge amount of responses but it would be fun #some of them don't have as many 'main meal' options and i dont have a fully furnished kitchen yet #so its possible i take the second option depending on the book and my ability to actually make the thing #but ill try my best to stick to the winner if i can #i was gonna do groceries today but ill probably go tomorrow instead so i can take results into account lmao #id like to do this regularly and just remove whatever book won last #and that way i can explore all these recipes over time! hopefully

[cookingwithleiblog]

Pork Chop Noodles

#food #recipe #cooking #foodie #tasty #food photography #delicious #foodporn #yummy #recipes #tastygram #today on tumblr #kitchen

[steelycunt]

good morning ridi!!!!!! how are you how's the weather what cookies will you be making......

hello!! the weather is a bit overcast here but still warm!! i was going to go the library today but it is. only open three days a week and today is simply not one of those days xx so i am planning on making chocolate chip cookies!! now that ive landed on a good recipe i really fancy some : ^ )

#im home alone most of the day also so i might. make the challah recipe that anon gave me a few days ago if not today then tomorrow… it #sounds so good :-) everyone is welcome to a cookie btw once they’re made…they’ll be in the kitchen come and help yourselves xx #telegram #anon

[cecilianotthesaint]

Making some white turkey chili in a little bit and I’m honestly so excited

Bf and I are coming to a time of semi rest before he starts a new (full time!!) job at the start of the year but there’s still a lot of residual stress lingering around and I think we could def use some comfort food

And imho soups/stews/chilis are some of the easiest foods to transition to magic as well, so there’s definitely gonna be some of that in there too (especially because this is my first chance to bust out my giant stew pot since we moved in and there are few things that feel more like making potions to me)

#kitchen witchcraft #hey y’all I’m alive #planning to be posting more (and interacting with other people more) soon with the transition to the new year and everything #but yeah idk #just kinda been in maintenance mode lately #we both have #and I’m trying to move back into ‘living life’ mode without overwhelming myself #anyway I also made shortbread today and I’ve got the chili coming and I think that’s a pretty good way to do it #I know that cooking and baking makes me feel better #especially when I do it with love and attention #but lately I’ve just been too in my head to do it at all really #I do have to cut onions tonight though and I am Extremelh #y #sensitive to the whole crying thing #but it’ll be okay either way #i’m just happy to be here #this is a new(ish) recipe also so hopefully it turns out alright #if it’s any good I might post it idk #food magic #Is like the highest kind of magic to me in a lot of ways #anyway I’ll be quiet now but I’m feeling pretty good #hope y’all are too

[icejello]

It's just a little mistake

A/N: Here's some Kavehtham angst (if you can consider it as that) that I thought off just before falling asleep. This is also in honor of Kaveh's character story bcs i love that man so much (tw: anxiety attack?)

A delicious aroma wafted through the house and eventually reached Al Haitham's nose as he tried to focus on the task he had to solve as the Acting Grand Sage, which really in his defense he would rather not do it but Lesser Lord Kusanali insisted on making him the Grand Sage and-

He snapped out of his train of thoughts when he felt someone poke his shoulder. He turned his head to see his roommate standing behind him with his arms crossed. They stared at each other in silence before Kaveh rolls his eyes and started to make some hand gestures. Turn off your noise cancelling. Seeing that, Al Haitham realized that he indeed has his noise cancelling on and Kaveh had probably spent the last few minutes calling him.

"What is it, Kaveh? I'm working." He turned it off and the sounds of his surroundings greeted his ears, along with the sound of Kaveh's annoyed foot tapping.

"I've been calling, no yelling your name for the past few minutes just so you know," Kaveh stated with a glare thrown at him.

"Oh really? I did not hear you," Al Haitham shrugged and turned back to the papers on his desk.

"An apology would be nice, Acting Grand Sage," Kaveh emphasized on his title and Al Haitham did not held back the small smile on his face as he replied, "I don't see why I should, Light of Kshahrewar." With his face turned around, Kaveh wouldn't be able to see the small smile on his face anyways and if Al Haitham had to be honest, bantering with Kaveh right now would be a thousand times better than dealing with the papers on his desk.

"You are so annoying," Al Haitham merely hums at his words as he rereads the words written on the paper. "Hey! Don't ignore me!" "Well hurry up and say what your purpose is for coming here then," was all the answer Kaveh received and the blonde contemplated smacking the back of his junior's head.

"I made some pie and was calling you to eat it together," Al Haitham stopped reading when he heard those words, "but you can forget about eating it now with that attitude of yours!" Al Haitham turned around in surprise to look at the blonde, a slight blush seems to decorate his face. "You made pie?" "Did you not hear a single word I said-" "Why?" Kaveh stopped talking when Al Haitham cut him off and stared at him before looking away and answering, "you just seemed stressed these days with your job so I thought I'd make you some pie since you like them and-"

"You made pie for me?" Al Haitham was even more surprised now. "I- yes- You know what forget it, I'm just going to go and eat it alone now," Kaveh turned around to leave and Al Haitham quickly followed after him. "Why are you following me?" "This is my house, I can go anywhere I want," "Is there a reason you're going to the dining room with me right now?" "... There's pie,"

Kaveh stops and turns to look at him. "Are you kidding me, Al Haitham? I just said you can't have it," "You also said you made it for me specifically," "That is not the point!" Al Haitham simply walks past him and pulls out a chair at the dining table. He could hear Kaveh muttering to himself from the door as he walks to the kitchen counter to take the pie, pretty sure he also heard some curse words there but it only made Al Haitham amused.

"Here, take it since you want to eat it so badly." Al Haitham stared at the slice of pie in front of him before staring at Kaveh who was standing beside him. "What? What is it? Why are you staring at me?" "There's only one slice," "Are you seriously asking for more you-" "No, where's yours?" Kaveh shut his mouth at that question.

"Where's yours, Kaveh?" Al Haitham repeated his question again. "I'll eat mine later so stop your complaining and just eat it," "You said you wanted to eat together," "I also said you weren't supposed to get any," Kaveh glared at him so he just sighs and turn his attention back to the slice of pie. He was about to eat it but turned his gaze back to Kaveh again, "aren't you going to sit?" "I- I'm fine with standing." Kaveh crossed his arms and threw yet another glare at Al Haitham. "Can you eat it already?" "Why are you being so nervous about this pie?" "I made it! Of course I want to know what you think of it!" "This is the usual pie you make for me though, isn't it?" "Just shut your mouth and eat it already!" Kaveh had enough and immediately took the spoon and shoved a spoonful into Al Haitham's mouth which did an amazing job at shutting him up.

"So? How is it?" Kaveh didn't understand it himself why he's feeling nervous about what Al Haitham's opinion is. Knowing his roommate, it definitely would only be criticism to mock him and rile him up even more but still he was nervous about it. Al Haitham was silent for a while even after Kaveh could see that he had swallowed it. "What is it? You're being so silent, was it that good that it made you speechless?" Kaveh would prefer to be optimistic because surely it couldn't be that bad that Al Haitham is rendered speechless.

"Kaveh did you..." Al Haitham trailed off as he stares at the pie before looking at the blonde. "Did I what? Al Haitham finish that sentence, did I what?" He became even more nervous as the feelings of anxiety starts to flood in. "... did you change your recipe? Or is it just me that tasted it differently?" Kaveh felt his heart seemed to stop dead at that time. Stopped before racing up and the sound of his thundering heartbeat seemed to fill his ears. He did not change the recipe.

He instantly ate a spoonful of the pie and the world seemed to stop dead as realization washed over him. He had messed up the recipe. Panic rushed over him as he starts running through the process while he was making the pie, was it the sugar? It seemed to taste a bit plain or did he not cook it enough? Where did he messed up? How did he messed up? What did he do wrong? He stood there frozen as his hand gripped the spoon harder.

"Kaveh...?" Kaveh muttered something under his breath which Al Haitham didn't quite catch. "Kaveh? What did you say?" "I... I messed up the recipe," the answer was barely a whisper which Al Haitham almost didn't hear. He studied the blonde's face and recognize the look on his face. Kaveh was having anxiety attack.

"Kaveh, its alright, the pie still tastes fine, I can still eat it." Al Haitham made a move to reach for the plate but Kaveh quickly pulled it away. "Kaveh...?" "No, don't- don't eat it anymore, don't even- don't touch it." His eyes seemed to shake in fear and Al Haitham notes the way his hands are shaking while holding onto the plate and spoon. "Kaveh I'm telling you its alright, the pie can still be eaten-" Kaveh shook his head as he slowly backs away.

"It- it can't Al Haitham, I messed the recipe up, I should- I should throw this away. Yeah, I'll throw it away and maybe..." He stopped talking as he stares at the slice of pie. "No, what am I kidding? I can't make a new one, I'll mess it up again, I'm- I'm sorry Al Haitham, I wanted to make this for you but I can't even do something like this nicely." Kaveh turned around and went to take the rest of the pie.

"Kaveh, listen to me, the pie is alright, you don't need to throw it away." Al Haitham felt a slight panic inside him. He wasn't the best person to go to when it comes to comforting someone. He was awkward with it especially with his difficulty to really express feelings. Right now, he needs to comfort Kaveh and bring him out of his head. Al Haitham watches as Kaveh seemed to ignore him but he knows it wasn't intentional, Kaveh must be having a rush of thoughts in his head, it would be filled with panic that Haitham needs to pull him out of. "Kaveh snap out of it and listen to me. Look at me Kaveh please, listen to me."

Al Haitham grabbed Kaveh's face to force him look at him. His cheeks were damp and Al Haitham could see the tears in his eyes. Kaveh was crying. "Why are you crying?" "I messed up the recipe, you must be annoyed I mean these are your ingredients after all and I just wasted them like that, I'm sorry I'll buy it again to replace it. You probably wouldn't want to accept that I mean-" Kaveh continued rambling as more tears spilled down his cheeks.

"Why are you crying, Light of Kshahrewar?" There was a new softness in Al Haitham's voice as his gaze seemed to soften and look at Kaveh with a rare gentleness and care. "I don't- I don't know, aren't you mad? I just wasted the ingredients you brought and we can't even eat it and.... I don't know, Al Haitham, I don't know." The softness seemed to made him feel worse, his voice cracked as he questions why Al Haitham is looking at him so softly instead of angry, pissed or annoyed.

"No, Kaveh, I'm not angry at you and you did nothing wrong." Al Haitham wiped Kaveh's tears away with his thumb and gave his cheeks a soft caress. "But I messed up the recipe, I ruined the pie I-" "You did nothing wrong, my love." Al Haitham rarely referred to Kaveh as that. Actually, he rarely ever calls him anything other than his name or Light of Kshahrewar. He was not the type to use nicknames but there were rare moments where he would. Kaveh's lips trembled as Al Haitham continues to show that rare softness and tenderness of his.

"Are you... Are you really not angry? At all?" Instead of answering, Al Haitham kissed his cheeks where he had just wiped his tears off. The left side and then the right side. Surprisingly, he pressed another kiss at his forehead, this time longer than the other two were before pulling back to look into Kaveh's eyes. "I'm not angry, now stop crying, you're ruining your make-up."

It was not a surprise to Kaveh that Al Haitham does not try to comfort him more. He understood well enough that he struggles to even express his true feelings but seeing him try nonetheless was more than enough. "Shut up, I know my face looks alright or you would have a smudge on your lips." "What do you know? I already wiped your tears before kissing you," realization crashed over Kaveh as he grabbed Al Haitham's hands. "Is my make-up really ruined? Oh my archons, I must look hideous right now."

A chuckle slipped past Al Haitham's lips as he smiles at Kaveh. "I'm joking, you look fine." Kaveh squints his eyes at him, "no I don't believe you." He tried to pull away but Al Haitham wrapped his arms around Kaveh's waist instead, trapping him in an embrace. Kaveh froze before slowly wrapping his arms around Al Haitham's neck and nuzzling his face into the crook of his neck, catching a whiff of Al Haitham scent.

"Thank you, love," it was a whisper quiet enough to make sure only Kaveh would hear it even though it was only them in the house. It was as if those words were for him and him alone, not for the world or the archons to hear. He simply hugged Al Haitham tighter as an answer. "Care to join me and eat some pie?" Al Haitham offered him a smile as he pulled away. "Alright but I'm going to check my check my face first, no doubt I look like a mess." With one last kiss, Al Haitham let Kaveh go as he walks away towards the bathroom. Al Haitham busied himself by cutting a slice for Kaveh and that's when a yell that he was sure the whole of Sumeru could hear. "Al Haitham, you liar! I hate you!" The Acting Grand Sage just smirks as he eats a spoonful of pie.

#kavehtham #fanfic #if anyone is curious what prompted this #it's myself #i was cooking some curry but fucked up #nothing big like accidentally setting the kitchen on fire or anything #but i did messed up the recipe #which on my defense it was the first time i cooked it myself without supervision or guidance #and i only ever cooked it once before #but the mistake I did was perfectly fixable and could still be fixed #and note that i was home alone at that time #and i just had a mental breakdown and anxiety attack in the kitchen #i fixed it and it was better but i was still not able to accept it that i threw all of it out #and ended up not eating anything for lunch today #took me a while to calm down #and the only reason i threw it out was bcs i just felt like it would make my parents absolutely idk disappointed? #ik they wouldn't be mad and would instead tell me what to improve but dear god i could not accept my own flaws and fear it #well that's that #ocelwrites #mine

[angelmush]

meals this week:

fried chicken sandwiches im making w a chocolate cake for my gf's bday tomorrow :3

a lemony pasta dish w fennel, smoked sausage, and peas

chicken caesar salad w homemade dressing n croutons

tuna poke bowls w avocado and rice and spicy mayo

some kind of prosciutto cantaloupe mozzarella balsamic plate

#got a bit of cooking spark back today #it's crazy how much taking a few days off of work can do for my urge to be creative in the kitchen #when i work a lot i find myself feeling so trapped and tired of having to cook but as soon as i get a day or two off im like !!! #food is magic !! it is so fun 2 cook !! #personal #recovery #recipe

[witchy-batsquatch]

DIY slushy recipe

You will need:

Snow

Grenadine or any other fruit syrup

Sprite

Pack your snow into an insulated cup (or in a normal one you’ll just have to drink it fast) add half a shot of grenadine and pour enough sprite to cover the snow. I used a ten ounce cup so feel free to fiddle until it tastes good to you.

#kitchen witch #cottagecore #witchblr #beginner witch #cottage witch #baby witch #home witch #home and hearth #food #garden witch #slushy #snowday #it snowed today #snow recipe

[keirametzbrassknuckles]

I'm actually a pretty decent cook I'm just surrounded by people who are actually trained and it makes me feel like a wimp in comparison (and has also made me lazy)

#like today i (inspired by a mutual lol) made mushroom gnocci with a white wine cream sauce and pea shoot + mint salad #and it knocked my fucking socks off #i didnt even use a recipe i just... threw some stuff together and its delicious #but also when your bf used to work in a michelin ☆'ed kitchen and learned Some Things #you differ to his expertise in the kitchen

[nerdie-faerie]

Shout-out to microwave recipes for keeping me sane when the thought of cooking might just send me over the edge

#ace tries cooking #sometimes i try cooking but sometimes i just wanna be able to eat without the time and stress of prep and dishes #i have a lil microwave 'mug' cake recipe i like to use infrequently and i just made microwave pasta cus despite the painkillers kicking in #i still feel a lil rough and i think i might be coming down with something which is the last time you wanna thinking about cooking but #i finished my leftovers and i ran out of instant noodles and my kitchen is surprisingly sparse on easy to make food it all at least #requires a pan and that was not the vibe today sometimes you just need to be able to make food without having to agonise over the cooking #microwave and one pot recipes are a student/broke persons best friend we dont have time for that faff nor can we afford it

[cookingwithleiblog]

Authentic Sweet And Sour Pork

#tasty #food photography #foodie #cooking #delicious #yummy #foodporn #recipe #recipes #food #kitchen #eating diary #today on tumblr

[crutchie-morris]

canning is fucking hard as shit y’all

#we discovered that the people who lived in this house before us planted a grape vine! so I said oh I’ll make jelly #i picked the grapes yesterday because they were already overripe and we had to use them or lose them #and then I sorted them to only use the least overripe ones and squished and cooked them down yesterday #then bought mason jars and pectin today only to find that our pot is too short to sterilize the jars #so I need either smaller jars or a bigger pot #so I decided to just strain the juice for tonight and worry about the jar thing tomorrow #which straining the juice took forever and made an absolute disaster mess of my kitchen #so I cleaned that up finally after straining juice forever #also once I got all the solids out I have less than 4 cups of juice. from three and a half pounds of grapes!!! #so i don’t even have enough grape juice for the jelly recipe I was using now because ????? our grapes didn’t have any fucking juice in???? #i might just go buy strawberries tomorrow and make refrigerator jam and give up on the grapes #i just need some kind of win on this stupid canning front #or I could buy a bigger pan and try to keep trucking on the grapes but that seems. really fucking annoying. #maybe I’ll just add a buttload of sugar and call it grape juice and my roommates and I can all taste it and go ‘hmm that tastes bad’ #and then throw it away #or I could save myself the time and dump it down the sink now!!! also a choice!!! #anyway. in terms of jelly we have no jelly despite MANY HOURS OF EFFORT #just kidding it was like three #but that’s still too many hours to have nothing to show for it #delaney talks to statues

[snowandstarlight]

fall baking is the best baking

#medblr baking club #whole wheat apple muffins (recipe from smitten kitchen) #today i learned i don’t own a muffin tin #but this actually worked out fine

[yummydessert]

Share a Healthy and Balanced Recipe: Preppy Kitchen Banana Cream Pie

Except for a black and white pudding pie, is there anything better than a cream pie such as a chocolate cream pie or banana cream pie? When I found this delicious-looking banana cream pie dish by Preppy Kitchen, on YouTube, I needed to try it! Banana cream pie has actually been a household favorite in my family considering it since I was a kid. Whenever my mama made it, I keep in mind wished to lick the beaters of the delicious custard cream after it was added to the baked pie crust. 

(Image by Bakingmoment)

All the components for this banana lotion pie are fresh, and also the entire pie can be assembled in about 6 minutes. You can make use of a store-bought graham cracker pie crust or make one from the ground up. Absolutely nothing can top a homemade crust, and also graham cracker pie crusts are actually simple to make. Whichever crust you choose for this pie will be delicious. This dish is so scrumptious, as well as the appearance of the completed item is sure to thrill guests as well as liked ones.

Ingredients For the Preppy Kitchen Banana Cream Pie:

For Pie Crust:

2 & 1/2 cups of all-purpose flour (plus extra for rolling).

4 tablespoons of granulated sugar.

1/2 tsp of sea salt.

1 mug of unsalted butter.

4 tbsps of ice water.

1 tablespoon of lotion (for egg laundry).

For The Filling up:

2 eggs.

2 egg yolks.

1/4 tsp of Kosher salt.

1/4 cup of corn starch.

1 & 1/4 cups of granulated sugar.

3 mugs of milk.

1 tablespoon of vanilla remove.

4 tsp of butter(unsalted).

For The Garnish:

2 mugs of heavy light whipped cream.

1/4 mug of powdered sugar.

2 tsp of vanilla extract.

For The Setting up:

4 cut bananas.

Steps For the Preppy Kitchen Banana Cream Pie:

Step 1/23

Include the flour, the sugar, and also the sea salt in a food processor, then pulse to incorporate whatever together. Add the cubed butter, as well as pulse a few times. With the mixer running, drizzle in the cold water.

Step 2/23 Turn onto a pastry mat or a floured working surface. To bring it together, fold up the bread floor covering over the mix and press on it. Squash right into a disc. Cover in stick film. Refrigerate for at least 1 hour, yet overnight is ideal.

Step 3/23

Set the stove to preheat to 220 ° C (425 ° F).

Step 4/23

Area the dough on a freely floured working surface area. Present right into a circle that's about 1/4 inch (0.6 centimeters) thick-- roll the dough from the facility out, transforming and also powdering the dough as you do.

Step 5/23

Roll the dough onto a moving pin, after that delicately unroll over the pie plate. Fit the dough into the pie plate without stretching it. Cut off any type of dough that is more than 1-inch (2.5 centimeter) bigger than the pie pan, and kink the sides. After that, prick the all-time low of the pie covering with a fork.

Step 6/23

Cover all-time low and the sides of the pan with parchment paper . Then, position a tin aluminum foil on top of the parchment paper-- the bottom demands to be covered and the sides sustained. Loaded with bread weights or beans.

Step 7/23

Bake for 15 minutes in a 220 ° C (425°F) oven.

Step 8/23

Take out the aluminum foil with the beans and also the parchment paper.

Step 9/23

Mix the egg and also the cream, after that comb the pie shell with the said combination. Cover the beyond the pie shell with tin aluminum foil. Puncture all-time low of the pie shell with a fork.

Step 10/23

Cook for 15 minutes on a 220 ° C (425° F) stove. Then, reduced the temperature level to 190 ° C (375 ° F). Get rid of the tin foil. Cook until golden brown.

Step 11/23

Include the egg as well as the yolks in a dish and also whisk.

Step 12/23

To a heavy-bottomed pan, include the sugar, the corn starch, the salt, and also the milk, and whisk to integrate. Prepare the milk over medium-high warmth, constantly stirring, till enlarged, regarding 5-7 mins.

Step 13/23

To solidify the eggs, include half a mug of the hot and thickened milk mixture to the eggs, constantly blending as you include. After that, include an additional half a mug of the warm mix, frequently blending as you include.

Step 14/23

Currently, including the tempered egg mix to the thickened milk mixture, blending as you include.

Step 15/23

Prepare over medium heat for 2 mins to thicken the mixture a little bit extra, whisking frequently.

Step 16/23

Transfer the custard right into a dish.

Step 17/23

Whisk the vanilla remove and also the 60g of butter right into the custard.

Step 18/23

Peel the bananas and cut them.

Step 19/23

Spread out all-time low of the pie shell with a slim layer of custard, after that organize a layer of banana slices on the bottom of the pan, and pour over with the remainder of the custard into the pie covering.

Step 20/23

Cover the pie with stick film, so it sticks to the custard, as well as refrigerate for a minimum of 4-5 hours, however best overnight.

Step 21/23

Whip the hefty light whipping cream with confectioners' sugar, making sure not to overbeat

Step 22/23

Then, with speed on the low, whip in the vanilla.

Step 23/23

Spread out the top of the pie with the whipped cream, then top with a ring of banana pieces.

Several Questions for the Banana Cream Pie- Preppy Kitchen

(Image by Bakingmoment)

Does banana cream pie need to be cooled?

You ought to definitely cool banana cream pie as it is full of dairy, which must not be excluded for longer than an hour or so. Cover with a large cloche or prepare some tin foil freely over the pie and also cool for as much as 3 days.

Just how do you keep sliced-up bananas from transforming brownish?

Spray a light layer of lemon juice, lime juice, orange juice, or vinegar atop the fruit. For a sweeter taste, you can lightly layer cut bananas in an easy syrup and touch of lemon juice to prevent oxidation, Hurrying includes, or gently throw them in honey.

Last words

Do not be alarmed by the size of the dish instructions. As usual, I attempted to be as outlined as possible, so you can enjoy one of the most delicious banana lotion pies ever before! Did I get you yearning for some banana lotion pie yet? Hope you'll enjoy your extremely own pie quickly.  And let me know if you give this Banana Cream Pie recipe a try. Plus, you can prepare yourself a cup of iced coffee chilled by nugget ice.

#Preppy Kitchen Banana Cream Pie #dessert #recipe #home & lifestyle #pastry #recipes #delicious #pie #banana pie #today i learned #share #i love it #amazing #awesome #helathylifestyle #food #homemade