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kcrossvine-art · 11 months

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Heya folks n friends! Today on our LotR cooking series, we're going to be making something inspired by Mrs. Maggot, wife of Farmer Maggot. Originally we were going to do a cream of mushroom soup, but the idea of adding meat as a cheeky lil joke on their last names was too good to pass up. In my mind meat goes better with thin soups than creamy ones.

And thus Mrs. Maggots Meat 'N Mush Stew was born.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Mrs. Maggots Meat 'N Mush Stew?” YOU MIGHT ASKFor the stew portion itself we're going to be using a hearty base, aiming for a layering of flavors. If you feel comfortable making a roux, feel free to do so, but I did not due to energy levels and thus the flour in this recipe is only used for searing the meat before its added to the pot.

Cubed beef

Flour

Peanut oil

Beef stock

Dried porcini mushrooms

Carrots, chopped

Onion, diced

Garlic, crushed

Scallion, chopped

Bay leaf

Salt and pepper

Ground red pepper

Cumin

Zatarins gumbo file

For the other mushrooms, were going to cook them separate and throw them in at the end (but they'll have friends to keep them company!!).

Cremini mushrooms, sliced

Half an onion

Carrots

Garlic

Salt and pepper

Thyme

Olive oil

This took about 4 hours in total. If you have a slow cooker itd probably be easier to use that, but as is isn't too bad either. I mostly worked on commission stuff in the kitchen in-between stirring. "The best food is the one you don't have to make, the second best food is the one you don't have to think while making."

AND, “what does Mrs. Maggots Meat 'N Mush Stew taste like?” YOU MIGHT ASK

HOT HOT HOT

Tastes like walking from the cold into the cramped but cozy bar your friend works at

Meat was so tender and juicy, melts in your mouth. Makes you cry

It wanst actually carmelization but the onions had a hint of tasting caramelized

Mushrooms- a strong umami flavor with a bit of smokeyness

Once you get that Perfect level of gumbo file, it just makes every other element stick out more

Like an energy booster for the ingredients

A spotlight on the bay leaf, and oils, and spices

. If you don't want to use beef, feel free to use vegetable stock instead and replace the cubes with strips of king oyster mushrooms. Exclude the flour but still cook them in the pan. . this isnt officially part of the recipe since im not sure itd be 'on theme', but feel free to start your rice cooker around the 3 hour mark so you can have some hot rice ready for serving as filler.

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When I was looking through food and food mentions in LotR, Mrs.Maggot just stook out to me. 'Queen amongst farmers wives' is both really sweet and a fuckin killer description. What a legend. I wanted to do something based on her and our two options were either beer, bacon or raw mushrooms. Beer while very appealing is also not something you can whip up in a day, while raw mushrooms have a chance of killing my beloved readers. I don't want to talk about me and bacons sordid past.

And so as praise to this funky farmer women, may you add this stew to your collection of potpie, lasagna, and roast recipes.

Did i mention i started my first grease fire when making this? Yeah. Don't cover any empty greased pan even if your intent is to keep water from splashing into it.

Anyway, this recipe is a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) The partner has already made me pledge to cook it again hehehe

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 lbs cubed beef

A little bit of flour to 'tumble' the meat in, in a bowl

Peanut oil to sear the beef, as needed

3 kilograms beef stock

28g dried porcini mushrooms

4 carrots, chopped

1 white onion, diced

4 cloves garlic, crushed

1 scallion branch, chopped

Salt and pepper to taste

Ground red pepper to taste

Cumin to taste

3 bay leafs

A pinch of Zatarins gumbo file

Ingredients… . . TWO:

1 lb cremini mushrooms

Half of a white onion, diced

1 carrot, chopped

2 cloves garlic, crushed

Salt, pepper, and thyme to taste

Olive oil as needed to pan-fry

Method:

Put the porcini mushrooms into a bowl, add enough warm water to cover. Give them roughly 20 minutes, or until softened and the waters turned color.

Cut the carrots, onion, and garlic.

Get a large pot with a lid, pour in your stock (or water and bouillon cubes). Pour in the porcinis and the mushroom water. Turn the burner to medium-high.

Add your bay leaves, carrots, onion, and garlic to the pot. Add extra salt if you'd like.

Tenderize and cut your beef into roughly 1 inch cubes.

In a small bowl, pour a handful of flour along with pepper, cumin, and ground red pepper. Mix until combined.

Lightly toss each cube of beef in the mixture, get a little coverage on each side.

Heat a frying pan to medium heat and add peanut oil. If using an electric stovetop it will take time to heat up.

Add some of your beef cubes to the pan, don't overcrowd it. Flip to check sides are a light brown with dark brown edges, its good for some pink/red to poke through.

Add beef cubes to the pot when done, careful of splashing.

Keep doing this in batches until all beef cubes are added.

Once the pot has reached a simmer, turn the heat down a few notches and cover.

Set a timer for 4 hours. Taste test every so often. Aim to stir the pot every 10-15 minutes.

(You can do steps 14-21 immediately or optionally wait a bit)

Rinse and dry your cremini mushrooms.

Slice them vertically. Cut the carrots, onion, and garlic.

In a frying pan on medium-low heat, add olive oil, carrots, and onion. Keep the vegetables moving! When they start to change texture, add your cremini mushrooms.

Bring the pan up to medium heat.

Once your mushrooms have cooked off the liquid inside, theyll start turning a deeper brown. Add the garlic. Keep! the! vegetables! Moving!

If the pan gets overcrowded, take some out and set it aside in a bowl. Smaller batches.

This process took roughly 15 minutes, but youll know its done once everything has a nice sear on it and the garlic is brown but not burnt. Add salt, pepper, and thyme to taste.

Set everything aside in a bowl.

Once the 4 hours are up the meat should be cooked all the way through and tender enough to pull apart. Strain the bay leaves out. Cut and add scallions. Add the bowl with cremini mushrooms.

Add a pinch of gumbo file to start, stir and taste test.

#cross cooks lotr #food recipe #j.r.r. tolkien #soup recipes

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prolibytherium · 5 months

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whats your favourite less popular Meat. ans how do you prepare it (i consider u the resident meat expert on tumblr)

It's an honor

(I tend to slow cook basically anything I'm not planning on eating rare bc I like tender wet meat so there's a heavy slow cook bias here.)

My fave 'less popular meat' in the US at least (not so much the rest of the world) is goat, I prefer it over lamb by a long shot. I'll usually slow cook it in a stew with garlic+onions and heavily spice it (exactly how really depends but I use cumin in everything so that's a guarantee.)

Otherwise I really like dark game meat in general- venison, pheasant, etc. I also like it cooked slowly and allowed to get fork-tender and I really like doing a sweet-savory thing with them via a fruit based sauce and/or glaze. Wild berries if I have them (tends to be raspberries or currants in my case). I'll make the sauce with a base of berries + red wine + rosemary/thyme. The other options depend on what exact kind of sauce you're going for but you'll want something bitter/acidic to balance it out, like dijon or balsamic vinegar or something. Garlic and/or ginger is usually good. A chutney is always good too. And I prefer everything I eat to be at least mildly spicy so I'll usually include jalepeños or habenero in it.

Not AT ALL an unpopular meat but an unpopular ingredient- salmon heads make the absolute BEST fish broth imo. It is basically impossible to fuck up (unless you forget to remove the gills). For salmon broth I usually make a standard stock (using garlic onions carrots celery, all roasted together with the salmon head), let it cook for 4-5 hours. For the broth I add soy sauce, coconut milk, more garlic, green onions and/or leeks, ginger, mala, cumin, coriander, lemongrass, lime leaves if I have them, usually chili oil... Etc. Take or leave some of those ingredients but I usually end up tossing them all in to taste.

Also chicken feet I fucking love chicken feet but have yet to cook my own in a way I'm satisfied with enough to give ANY advice on lol. Just try it at a good Sichuan restaurant. (If you're someone who likes eating the skin and gnawing connective tissue off bones you will probably like chicken feet. If not you probably won't)

#I've only ever personally hunted rabbit/squirrel/grouse and cooked with them all but they're not really favorites.#There's other more niche meats I like but haven't gotten the chance to cook with myself #I would kill to cook with wild boar #That poll that inspired this makes some weird choices they're missing about 20 more obvious game meats in favor of like #'cougar' or on the other end really Not niche shit like lamb #Like do bear or something that's a predator that is actually eaten on a semi frequent basis

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nest-being · 4 months

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ooooh my god i've made a soup so decadent 🥺 it's got roasted butternut pumpkin and cauliflower blended up and added to a base of slow cooked caramelised onions and garlic, chopped carrots, chopped zucchini and cannellini beans which was simmered in white wine and veggie stock. it's rounded off with a touch of chilli powder, smoked paprika, cumin and a sprinkling of italian herbs. It seems simple but it's literally so delicious, it's simmering right now and soon i am going to devour it with garlic bread!!!!

#soup core #i love soup

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maeskitchen · 1 year

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Feliz Navidad!

Dinner for Christmas Eve was relaxed this year. I get so tired of the big production so, instead I made ... CARNITAS.

Three steps: Sear and brown in a skillet, slow cook in crockpot with stock, spice and allium matter, and shred/caramelize under a broiler. Sooooooo good, melt in your mouth goodness.

Mae secret spices: I season my pork shoulder with carribean jerk seasoning in addition to cumin, salt/pepper, cumin and marjoram. TrY It!

Accompianments:

Cabbage slaw: green cabbage, shredded carrot, cilantro with sour cream/lime dressing.

Refried pinto/black beans: onions, garlic, leak, bacon, beans and stock added from the carnitas slow cooker. Season with smoked paprika, dash of worchestershire, cumin and oregano.

Roasted Salsa Roja: peppers, onion, tomatoes, garlic, blended with fresh cilantro, dash of white vinegar, and 1/2 lime. Salt/pepper to taste.

Normally I would press my own tortillas but this year, my energy was a bit low. So, I totally cheated and bought the shells. The flour ones were decent, but yeah, I missed the taste of fresh, warm corn tortillas.

Cheers, all, and Happy Eats!

#my christmas eve dinner #feliz navidad #carnitas #recipes

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merit-rose · 1 year

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Sweet potato peanut soup!

Vegan if you need it! Spicy if you want it!

This is one of the first recipes I mastered (meaning I never need to look at the recipe card and it always comes out a smash hit). My mom made it for us a lot when I was a kid, leaving the more complex spices on the side for the adults. She made sure I had the recipe when I moved out, and it was a cheap and nutritious lifesaver in my early apartment days.

Ingredients:

Two large sweet potatoes

One whole bulb of garlic

One bell pepper, diced

One medium onion, diced

1 heaping cup carrots, diced

Ginger: about one teaspoon powdered or one palm-size nub of fresh, grated

4-6 cups broth of your choice

1 cup smooth peanut butter

2 cups tomato sauce or puree, low-sodium

Salt

Pepper

Suggested spices: chili powder, smoked paprika, and/or cumin. Alternates: curry, garam masala, harissa.

Cooking oil of your choice

1. Roast the sweet potatoes for about one hour at 400 degrees Fahrenheit, pricking each a couple of times with a fork so they don't explode. Let cool and remove skin, then roughly chop.

2. Chop the top off of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 to 40 minutes at 400 degrees. Let cool, then squeeze garlic out of skin like a gogurt.

3. Saute diced carrot, pepper, and onion in small batches without crowding. If using grated fresh ginger, add in the last minute of one saute batch. Set aside finished sautes in a large, combined bowl.

4. Combine sautéed vegetables, roasted garlic, salt, and spices in a large, deep sauce pan or stock pot over medium heat for a few minutes. Add sweet potato and cook for a few more minutes, then add broth.

5. Here you can choose to simmer the mix until it is completely reduced, or you can simmer for about 30 minutes, take off of the heat and let cool, then blend thoroughly in small batches with the tomato puree.

6. Return to heat at least long enough to incorporate the peanut butter or to finish reducing. A low, slow simmer is a sexy thing to do.

Season to taste, and taste often! Great with a dash of chipotle hot sauce!

Make it a meal with spinach toast! My go-to bread recipe is a triple batch of J. Kenji Lopez-Alt's no-knead bread, baked in a cast-iron Dutch oven.

(This bad boy makes delectable crackling sounds when it's cooling, like a hot, gluteny glacier)

#cooking #kitchen witch

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discoverybody · 1 month

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The Best Soup Choices for Diabetics

This article highlights the need of a well-balanced diet for diabetics, as well as how soups can help with meal planning. It underlines the importance of diabetic-friendly soups in managing blood sugar levels and improving general health. The article emphasizes the importance of carbohydrates and fiber in diabetes management, with a preference for complex carbohydrates such as whole grains and vegetables over simple carbs.

It also emphasizes the role of fiber in blood sugar regulation, boosting sensations of fullness, and weight management. The post then offers tips for making nutritious soups for diabetics. It recommends eating greens like kale, carrots, onions, and celery, which are low in calories but high in fiber. Lean protein sources such as chicken, turkey, and beans are advised because they help manage blood sugar levels. Herbs and spices such as garlic, basil, and almonds are highlighted for their anti-inflammatory characteristics and ability to reduce the incidence of diabetes problems.

In terms of cooking methods, the article suggests using pureed vegetables or low-fat milk instead of heavy cream to make soups creamy. Slow-cooking soups is recommended for enhancing flavors while maintaining nutritional value of components. Herbs and spices like cumin, chili powder, and ginger can enhance flavor without adding too much sodium or fat. Roasting veggies before adding them to soups is recommended to improve their flavor.

#best soup #diabetics #healthy soup #healthy eating #good health #healthcare #health #food

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adamgant · 3 months

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10 Gluten-Free & Dairy-Free Soup Recipes

10 Gluten-Free & Dairy-Free Soup Recipes https://ift.tt/rtMEy6w Sharing 10 gluten-free, dairy-free soup recipes: nourish your body with flavorful, allergen-friendly soup recipes made with wholesome ingredients. Hi friends! How’s the day going? I hope you’re having a great one so far! It’s finally WINTER here in AZ. our warm weather has transformed into a wintery tundra, and all I’m craving is a hot, comfy bowl of soup. For today’s post, I’m sharing a roundup of 10 delicious and healthy soups you can try this winter! 10 Gluten-Free & Dairy-Free Soup Recipes 1. Sausage Kale Soup via Fit Mitten Kitchen This Sausage Kale Soup (also known as, “Zuppa Toscana”) is a comforting dairy-free soup classic. A healthier take on the Olive Garden recipe with a variety of ways to lighten things up. Make in the Instant Pot, slow cooker or on your stovetop! Dairy-free, Paleo, and Whole 30 friendly. 2. Instant Pot White Chicken Chili via The Almond Eater Easy Instant Pot White Chicken Chili is a creamy and delicious soup recipe that’s both gluten free and dairy free. It’s made with beans, corn, chicken, and plenty of spices, and then topped with cilantro, avocado and tortilla strips, making it incredibly filling, too. 3. Roasted Butternut Squash Soup via Cookie & Kate This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. 4. Detox Soup via Eating Bird Food Give your body a reset with this veggie filled detox soup. It’s healthy, filling and packed with anti-inflammatory ingredients like turmeric, ginger, lemon and cayenne pepper. It comes together quickly in just one pot and is perfect for meal prep! 5. Dairy-Free Tomato Basil Soup via The Whole Cook This creamy tomato soup is completely dairy free but you’d never be able to tell from the taste! Plus it’s loaded with fresh ingredients and ready in only 30 minutes. 6. Coconut Curry Soup via Fit Foodie Finds This coconut curry soup is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor. It’s ready in 30-minutes and perfect for leftover soup, too. 7. Broccoli Soup via Love & Lemons You’d never guess that this creamy vegan broccoli soup is totally dairy-free! It’s made of a rich, savory blend of potatoes, veggies, and herbs. 8. Creamy Carrot Ginger Soup via Minimalist Baker A creamy, spicy vegan carrot ginger soup made in 1 pot with just 8 ingredients! SO vibrant, warming, and perfect for chilly weather. Stovetop and Instant Pot versions included. 9. Vegan Coconut Tomato Lentil Soup via Ambitious Kitchen Nourishing vegan coconut tomato lentil soup simmered with delicious, warming spices like cumin, coriander and turmeric. This creamy tomato lentil soup recipe has plenty of plant-based protein and makes a wonderful meal prep lunch or dinner! 10. Mediterranean Lentil Soup via Downshiftology Lentil soup is a classic vegetarian soup recipe. It’s hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can’t go wrong with a simple, delicious Mediterranean version. You may also enjoy: Our Favorite Healthy Fall Soup Recipes Single Serving Bone Broth Soups The Best Black Bean Soup Liv’s Favorite Soup The post 10 Gluten-Free & Dairy-Free Soup Recipes appeared first on The Fitnessista. via The Fitnessista https://ift.tt/gscIDXV January 11, 2024 at 02:42PM

#The Fitnessista

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toptireorthodontistblog · 8 months

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Creating a Memorable Holiday Feast with a Decadent Brisket Main Course

As the holiday season approaches, it’s time to start planning a festive feast for family and friends. One of the most important decisions you’ll make is choosing a main course that will be the centerpiece of your meal. While traditional turkey or ham might come to mind, why not try something a little different this year? A mouthwatering, succulent brisket can make an excellent alternative, proving to be the highlight of your holiday spread. In this post, we’ll explore how to create a holiday feast with a decadent brisket main course, making your gathering unforgettable.

First things first, let’s talk about the brisket. A well-marbled beef brisket is the ideal cut for braising, and it’s incredibly flavorful due to its high fat content. Henderson Ribs are a popular cut for those who are looking for a truly flavorful meat that is perfect for a holiday feast. Once you've selected your brisket, begin by rubbing it with a blend of aromatic spices. The spice blend typically includes kosher salt, black pepper, olive oil, garlic, and cumin, among others. It's best to prepare the aromatic spices beforehand and make perfect blends on your own. Once you've seasoned the brisket, refrigerate for a couple of hours or, better yet, overnight, to allow the flavors to develop.

The key to a delicious brisket is taking the time to cook it low and slow. Preheat your oven to 300 degrees F and place the brisket into your oven-safe dish with beef stock and some vegetables like onions, carrots, and celery. Cover the dish tightly with a lid or seal it tightly with foil and place it in the oven. The brisket will need to cook for several hours, basting it occasionally, to maintain the moisture in the meat. The end goal is to have a brisket that is fork-tender and flavorful; meat that falls apart at the slightest touch.

Once your brisket is cooked, Henderson Ribs can be used to add an additional burst of flavor to your meal. These ribs come from a premium beef cut, famous for their unique flavor and tenderness, making them perfect for any special occasion. Smoked for hours over hickory wood, Henderson Ribs are then roasted with special spices to further enhance their texture and taste. The result is the perfect complement to your brisket, creating a mouthwatering masterpiece that your guests will love.

For sides, consider serving mashed potatoes, roasted vegetables, and a fresh green salad for a well-rounded meal. Mashed potatoes are perfect when served with brisket; their creaminess balances the flavorful beef. Roasted veggies will add color to the plate while offering another layer of texture, and the salad will add freshness and acidity that will help to cut through the richness of the meat.

For dessert, consider something traditional like a pumpkin pie, or something more decadent, such as a chocolate pecan pie. Both are classic holiday desserts that perfectly complement the richness of the brisket. You could also serve a cheese board or chocolate truffles to round out the meal and provide the perfect finish to an unforgettable holiday feast.

Creating a holiday feast that will impress your family and friends is a challenging task, but it’s also an opportunity to showcase your culinary skills. A decadent brisket main course is a fantastic way to make a statement, and if you add Henderson Ribs into that, all the better. With a bit of planning and preparation you can elevate a simple meal into a festive feast. We hope these tips have been helpful and have inspired you to create a memorable holiday spread that you and your guests will remember for years to come.

Learn more about this subject here: https://en.wikipedia.org/wiki/Roasting#:~:text=Some%20vegetables%2C%20such%20as%20brussels,a%20popular%20snack%20in%20winter.

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pickleonline · 8 months

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Homemade Mix Veg Achar

XemaOrganic's Delightful Homemade Mixed Vegetable Pickle: A Flavorful Fusion

Introduction: Embracing the goodness of homemade pickles is an age-old tradition that brings a burst of flavors to our meals. Among the delightful variations of pickles, XemaOrganic's homemade mixed vegetable pickle stands out as a vibrant and wholesome addition to your culinary adventures. In this article, we'll dive into the delightful recipe for XemaOrganic's mix veg pickle, combining the richness of assorted vegetables and expertly blended spices.

What sets XemaOrganic's handmade mix veg pickle apart is its dedication to using only the highest quality organic ingredients. The blend of spices that infuse this pickle is thoughtfully curated to complement the vegetables' natural flavors. This ensures that every bite is a symphony of taste, with each ingredient contributing to the overall harmony.

XemaOrganic's homemade mix veg achar is a result of meticulous craftsmanship and time-honored techniques. The vegetables are marinated with the spices, allowing the flavors to meld together over time. This slow infusion process creates a pickle that captures the essence of each component while adding a complex layer of taste.

Ingredients You'll Need:

Assorted fresh vegetables (carrots, cauliflower, green beans, bell peppers, etc.)

Cold-pressed mustard oil

Organic spices (fenugreek seeds, fennel seeds, cumin seeds, nigella seeds)

Red chili powder

Turmeric powder

Asafoetida (hing)

Mineral-rich salt

Freshly squeezed lemon juice or apple cider vinegar for tanginess

The Flavorful Process:

Vegetable Medley: Begin by washing, drying, and finely chopping the assorted vegetables. The combination of colors and textures will lend a beautiful visual appeal to your pickle.

Sautéing the Spices: In a dry pan, gently roast fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds until they release their aromatic fragrance. Allow them to cool before grinding them into a fine powder.

Creating the Spice Mix: Mix red chili powder, turmeric powder, ground spice mix, a pinch of asafoetida, and XemaOrganic's mineral-rich salt in a bowl.

Vegetable Spice Coating: In a separate mixing bowl, combine the chopped vegetables with the spice mixture. Ensure that each vegetable is thoroughly coated with the aromatic blend.

Infusing the Oil: Heat cold-pressed mustard oil until it reaches a smoking point. Allow it to cool down slightly before pouring it over the spiced vegetables. The oil will help preserve and infuse the flavors into the pickle.

Tangy Twist: To add a delightful tanginess, incorporate freshly squeezed lemon juice or apple cider vinegar into the mixture. This step will balance the flavors and enhance the overall taste.

Jarring and Maturing: Transfer the prepared mixture into clean, dry glass jars. Seal the jars tightly and place them in a cool, dry place. Allow the pickle to mature and develop its flavors over time.

An Enchanting Culinary Experience

When it comes to relishing XemaOrganic's Handmade Mix Veg Pickle, the possibilities are endless. Its tangy and robust flavors make it an excellent complement to any meal. Whether you pair it with rice, roti, or even a simple sandwich, this pickle adds a burst of flavor that will leave your taste buds craving for more. The subtle heat from the spices and the crunchiness of the vegetables create a delightful textural contrast, making every bite an experience to savor.

Conclusion: XemaOrganic's handmade mix veg pickle is a testament to the beauty of using organic ingredients and expertly blended spices. With a harmonious fusion of vegetables and flavors, this pickle is a versatile companion to a wide range of dishes. Elevate your dining experience and relish the goodness of XemaOrganic's mix veg achar– a true embodiment of tradition and taste.

Contact Us: 8287121348

#Homemade mix veg achar #Mix veg pickle #Buy homemade Pickle #Handmade mix veg pickle #Mix veg Achar #Buy mix veg achar

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doodledrag · 9 months

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Cuban Black Bean Soup in the Slow Cooker This straightforward, tangy Cuban black bean soup is made with vegetables, fire-roasted canned tomatoes, and black beans. 1 tablespoon vegetable oil, 1 can fire-roasted diced tomatoes, 1 large carrot diced, 3 cloves garlic crushed, 2 stalks celery cut into thirds, 1 teaspoon ground cumin, 1 teaspoon hot chile flakes, 1 onion diced, 1 tablespoon red wine vinegar, 2 bay leaves, 1 package dry black beans, 1.5 teaspoons salt, 3 dashes hot pepper sauce or to taste, 1 can water, 1 green bell pepper diced

#soup #tasting #vegetables #mother #cooker #slow cooker #spice packets

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eazy-group · 10 months

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Paleo Duck À L’Orange

New Post has been published on https://eazywellness.net/paleo-duck-a-lorange/

Paleo Duck À L’Orange

Last Modified: Jun 22, 2023 by Katie Hale · This post may contain affiliate links · Leave a Comment

Duck lovers rejoice, the world-famous Duck À L’Orange is here to tantalize your taste buds. This delicacy is a classic combination of two flavors that have always complemented one another- the richness of duck with the tanginess of oranges. With this recipe at your fingertips, you can recreate this popular French dish in the comfort of your own home with relative ease. You will love the combination of flavors in this dish, and it’s perfect for the paleo lifestyle.

Duck À L’Orange

When it comes to cooking duck, many people feel intimidated as it has a reputation for being difficult to keep moist and tender. However, this recipe removes any guesswork.

This pairs wonderfully with things like mashed sweet potatoes, slow cooker artichokes, garlic mushrooms, or simple garlic green beans on the side.

Ingredients

Serves: 8 Prep Time: 25 min Cook Time: 1 hr 40 min

• 1 duck, about 6 lbs • 1 orange, halved • 4 thyme sprigs • 4 marjoram sprigs • 2 parsley sprigs • 1 onion, cut into 8 slices • 1 cup chicken or duck stock • 1 carrot, chopped • 1 celery stalk, chopped • 1 teaspoon ground coriander • ½ teaspoon ground cumin • Sea salt and freshly ground black pepper to taste

Sauce

• ⅓ cup freshly pressed orange juice • 2 tablespoon apple cider vinegar • About 4 tablespoon chicken or duck stock • 1 tablespoon orange zest

How to Make Duck À L’Orange

Preheat your oven to 475°F. Then, mix your seasonings together, combine coriander, cumin, salt, and black pepper together in a bowl.

Now, sprinkle the seasoning over the duck, both inside and outside the cavity. Then, quarter the orange, and stuff it into the duck cavity along with 4 slices of onion and all of the fresh herbs.

In a roasting pan, place the remaining onion, carrot, and celery. Then, place the duck on top of the vegetables, and roast for 30-minutes.

While this roasts, whisk together the juice from the reamining orange along with the stock. After 30 minutes of cooking, pour this over the duck, then lower the temperature to 350°F.

Continue cooking the duck for an additional 1 hour and 15 minutes. Check the internal temperature, and continue cooking for another 10 minutes if needed. The temperature at the thickest part of the duck should read 170°F.

Once cooked, remove the duck from the oven and turn on your broiler. Then, place the duck about 4 inches from the broiler, and cook for 4 minutes until the skin is golden brown. Transfer the duck to a cutting board and let it rest for 15 minutes while you prepare the sauce.

Remove the cooked vegetables from the pan, strain the pan juices to remove any lumps, and skim off some of the fat that you can keep to cook other meals. Add enough stock to the pan juices to obtain 1 cup of liquid, and pour into a small saucepan with ⅓ cup of orange juice, 2 tablespoons of apple cider vinegar, and 1 tablespoon of orange zest. Bring to a simmer, and let it simmer for about 5 minutes until it has somewhat thickened. Add back about 1 tablespoon of the skimmed off duck fat to thicken the sauce a bit more, if needed.

Carve the duck and serve with the orange sauce on the side. Remember, you can always add more sea salt and freshly ground black pepper to taste.

More Duck Recipes

If you’ve never had duck, you are missing out! Below are some family favorite duck recipes for you to add to your meal plan. Take a moment to bookmark your favorites. You can also print them out or pin them to Pinterest so they are handy.

📖 Recipe

Paleo Duck À L’Orange

Oranges and duck are two items that go wonderfully well together and this recipe is the classic orange stuffed duck served with an orange sauce. Sauces are normally thickened with flour, but here we use some duck fat to thicken it somewhat, but it’ll still be a runny, yet delicious sauce.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine French

Servings 8

Calories 1418 kcal

Ingredients

1x2x3x

6 lb whole duck

1 orange halved

3 tablespoon fresh thyme leaves

3 tablespoon fresh marjoram

2 tablespoon fresh parsley

1 onion cut into 8 slices

1 cup broth chicken or duck

1 carrot chopped

1 celery stalk chopped

1 teaspoon ground coriander

½ teaspoon ground cumin

Sea salt and freshly ground black pepper to taste

Orange Sauce Ingredients

⅓ cup orange juice

2 tablespoon apple cider vinegar

4 tablespoon chicken or duck stock

1 tablespoon orange zest

Instructions

Heat your oven to 475°F.

To season the duck, combine 1 teaspoon of ground coriander and ½ teaspoon of ground cumin in a bowl. Season it with 1 teaspoon each of sea salt and freshly ground black pepper to taste. Sprinkle the coriander and cumin seasoning both outside and inside the cavity of the duck. Cut one half of an orange into 4 pieces and stuff the duck’s cavity with the orange pieces, fresh herbs, and 4 slices of onion.

6 lb whole duck, 1 orange, 3 tablespoon fresh thyme leaves, 3 tablespoon fresh marjoram, 1 teaspoon ground coriander, ½ teaspoon ground cumin, Sea salt and freshly ground black pepper, 2 tablespoon fresh parsley

In a roasting pan, add the remaining onion, 1 chopped carrot, and 1 chopped celery stalk underneath the stuffed duck.

1 onion, 1 carrot, 1 celery stalk

Roast the stuffed duck for 30 minutes in the preheated oven.

Mix the juice from the remaining half of the orange with 1 cup of chicken or duck stock. Pour the mixture over the duck once the initial 30 minutes are done. Lower the temperature of the oven to 350°F. Cook the duck for another 1 ¼ hours, until the thermometer inserted into the thickest part of the thigh reads 170°F.

1 cup broth

Once fully cooked, remove the duck from the oven, and turn on the broiler. Then, place the duck on a new roasting pan and broil for 4 minutes. This should give the skin a golden brown texture. Place the cooked duck on a cutting board and let it rest for 15 minutes.

Remove the vegetables from the original roasting pan and strain the juices to remove unwanted bits of debris. Keep some of the fat. Add enough chicken or duck stock to the pan juices to obtain 1 cup of liquid, and pour it into a small saucepan. Add ⅓ cup of fresh orange juice, 2 tablespoons of apple cider vinegar, and 1 tablespoon of orange zest to the saucepan. Then, let the sauce simmer for about 5 minutes until it has thickened. If the sauce has not yet thickened to your liking, add back in 1 tablespoon of the skimmed-off duck fat and mix it in.

⅓ cup orange juice, 2 tablespoon apple cider vinegar, 4 tablespoon chicken or duck stock, 1 tablespoon orange zest

Serve the duck with the orange sauce. Remember, you can taste the dish and adjust it to your liking by adding more sea salt and freshly ground black pepper.

Notes

Make sure the duck has reached 170°F internally at the thickest point for safety, before serving.

If the duck begins browning too fast while cooking, cover with aluminum foil.

Nutrition

Serving: 8gCalories: 1418kcalCarbohydrates: 10gProtein: 40gFat: 134gSaturated Fat: 45gPolyunsaturated Fat: 17gMonounsaturated Fat: 64gCholesterol: 259mgSodium: 351mgPotassium: 904mgFiber: 2gSugar: 6gVitamin A: 2269IUVitamin C: 45mgCalcium: 72mgIron: 9mg

Keyword Duck A L’Orange, Paleo Duck Recipe

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thedisneychef · 10 months

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Mouthwatering Beef Brisket: Slow-Cooked to Perfection

Beef brisket is a classic meat dish that is popular for its rich and savory flavor, tender texture, and versatility. This flavorful cut of meat comes from the breast section of the cow and is known for its marbling and connective tissue, which make it ideal for slow cooking. Our investigation of beef brisket revealed that the key to making a great beef brisket is to use high-quality meat and to slow cook it to perfection. The brisket should be seasoned with a blend of spices and herbs, such as salt, pepper, garlic, onion powder, paprika, and cumin, to create a complex and aromatic flavor. The meat should be cooked low and slow for several hours, until it is fork-tender and infused with rich and savory flavor. Beef brisket is a versatile dish that can be customized to suit a variety of taste preferences. You can experiment with different rubs and marinades, or add different vegetables and aromatics, such as onions, carrots, and celery, to add depth and flavor to the dish. You can also serve the beef brisket with a variety of side dishes, such as mashed potatoes, roasted vegetables, or cornbread, to complete the meal. More Delicious Recipes You Will Love: - Classic Comfort Food: How to Make the Best Beef Meatloaf - Slow-Cooked Perfection: A Guide to Delicious Beef Pot Roast - Hearty Beef Chili: Flavorful and Comforting for Any Occasion Overall, beef brisket is a delicious and satisfying dish that is perfect for a cozy dinner at home or a special occasion. With its tender and flavorful meat, fragrant herbs and spices, and rich and savory sauce, beef brisket is sure to become a favorite in your recipe collection. FAQ: Q: What is beef brisket? A: Beef brisket is a cut of beef that comes from the breast section of the cow, known for its marbling and connective tissue, which make it ideal for slow cooking. Q: What is the best way to cook beef brisket? A: The best way to cook beef brisket is to slow cook it in the oven, smoker, or slow cooker for several hours until it is tender and infused with rich and savory flavor. Q: What seasonings should I use for beef brisket? A: Some common seasonings for beef brisket include salt, pepper, garlic, onion powder, smoked paprika, chili powder, cumin, and dried thyme. You can also experiment with different rubs and marinades to create your own unique flavor profile. Q: How long does it take to cook beef brisket? A: It takes about 4-5 hours to cook a 5-6 lb beef brisket in the oven at 300°F (150°C). Cooking times may vary depending on the size and thickness of the brisket, and the cooking method used. Q: What can I serve with beef brisket? A: Beef brisket can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, cornbread, or coleslaw. You can also serve it with a variety of sauces and condiments, such as BBQ sauce, gravy, or horseradish sauce. Q: Can I freeze beef brisket? A: Yes, you can freeze cooked beef brisket for up to 3 months. To freeze, wrap the beef brisket tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag. Thaw in the fridge overnight before reheating. Q: Can I use a slow cooker or smoker to cook beef brisket? A: Yes, you can use a slow cooker or smoker to cook beef brisket for a different flavor and texture. Just adjust the cooking time and method accordingly. Q: What should I do with the leftover beef brisket? A: Leftover beef brisket can be used in a variety of dishes, such as tacos, sandwiches, or chili. You can also freeze the leftover beef brisket for later use. Conclusion: Based on our use of this product, we can conclude that beef brisket is a delicious and versatile dish that is perfect for any occasion. The rich and savory flavor, tender texture, and versatility of beef brisket make it a popular choice for slow cooking, smoking, or roasting. Our experience with beef brisket revealed that the key to making a great beef brisket is to use high-quality meat and to slow cook it to perfection. The beef brisket should be seasoned with a blend of spices and herbs to create a complex and aromatic flavor. The meat should be cooked low and slow for several hours until it is fork-tender and infused with rich and savory flavor. Beef brisket is a versatile dish that can be customized to suit a variety of taste preferences. You can experiment with different rubs and marinades, or add different vegetables and aromatics to add depth and flavor to the dish. You can also serve the beef brisket with a variety of side dishes and sauces to complete the meal. Overall, beef brisket is a delicious and satisfying dish that is perfect for a cozy dinner at home or a special occasion. With its tender and flavorful meat, fragrant herbs and spices, and rich and savory sauce, beef brisket is sure to become a favorite in your recipe collection. Read the full article

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joinsmarty · 11 months

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Heart-Healthy Recipes That Are Easy and Yummy!

Heart-healthy eating helps you have the right food and keeps a check on your heart health. It aids in weight loss, reduces cholesterol, inflammation, blood pressure, and other heart risks, and increases lifespan.

According to WHO, “cardiovascular diseases (CVDs) are the leading cause of death globally, taking an estimated 17.9 million lives each year”. One-third of these deaths occur prematurely in people under 70 years of age. Four out of five CVD deaths are due to heart attacks and strokes.

This definitely is a problem of concern and needs to be addressed soon. But as it’s said – “Prevention is better than cure” It’s always better we start to visualize the problem, spread awareness, and follow practices that help us. Altering our lifestyle and incorporating a healthy diet are the best ways to stay safe from heart risks. And our heart-healthy recipes could be a great choice to start with!

Diet Changes that Can Eliminate the Risk of Heart Disease

Increase the intake of whole grains, veggies, fruits, and seeds in your regular diet. This makes a balanced diet and reduces heart problems.

Limit your consumption of Sodium, saturated fats, and trans fats like sugary foods & drinks, fried food, and processed meat.

Cook your meals at home. This ensures you eat healthy food regularly.

Complement these practices with regular exercise; quit smoking and alcohol consumption to prevent heart disease.

Read the Article: Everything You Should Know About Diabetes

Heart-Healthy Recipes You Need to Try

Home-cooked-meals don’t just fill your belly, you also become mindful of what you feed your body by selecting healthier ingredients and practicing portion control. Not to forget, home-cooked meals help us save money and bring our loved ones around the table.

Grab the chance and try out our heart-healthy recipes that are easy to make and extremely tasty. Our list has a combination of foods covering veggies to whole grains that keep you satiated until your next meal.

1. Black Salmon with Roasted Vegetables

Salmon, rich in Omega-3-fatty acid, is a healthy fat. It can reduce cholesterol, control blood pressure, and is great for your heart and brain. When Salmon is paired with carrots, bell peppers, onions, or other veggies, it adds vital nutrients, making it a perfect dish that could make your heart crave for more.

This nutritious dish is a quick recipe that can be prepared within 30 minutes. You first need to preheat your oven to 400O F, place the salmon filets seasoned with salt and pepper on a baking sheet and roast the fish for up to 15 minutes. Now add the roasted vegetables seasoned with salt, pepper, and olive oil and transfer it to a platter along with the Salmon, and your delicious recipe is ready to taste!

2. Slow Cooker Butternut Squash Soup

Butternut squash is a rich source of vitamins, Potassium, Magnesium, Manganese, and fiber. It is low in saturated fats and cholesterol and, thus, is an excellent heart-healthy appetizer.

Saute diced onions, carrot, and garlic, with butternut squash in olive oil for 5-10 minutes. Transfer this mixture to a slow cooker and add vegetable or chicken broth and coconut milk. Lastly, add your desired spices (salt, pepper, cumin, chili flakes, and curry powder) and cook on low. This heart-healthy soup is ready to serve after 6-8 hours and tastes like heaven.

3. Lentil and Vegetable Stew

Lentils reduce the risk of heart disease by lowering cholesterol and blood pressure. They are a good source of plant protein and are rich in iron, Vitamin B1, and folate, which helps your heart be healthy. Additionally, the vegetables in this dish provide essential vitamins and minerals, making it a balanced diet.

Saute onions, garlic, celery, and carrots in the olive oil for 5 minutes. Add lentils, tomatoes, herbs, and vegetable broth and bring it to a boil. Add the seasoning, simmer the stew, and boil the lentils and vegetables until they are tender. Lastly, garnish the stew with parsley and serve it hot as is or with quinoa or brown rice.

4. Grilled Chicken and Veggie Skewers

Unlike red meat, chicken is healthy as it is comparatively low in saturated fats and is a great food choice for non-vegetarians. And when you add your favorite veggies to it, don’t you think it’s a medley of rich flavors?

To make this incredible heart-healthy recipe, cut the chicken breast into small pieces, marinate them in a mixture of olive oil, lime juice, spices, and herbs and add these chicken pieces to the skewers along with tomatoes, zucchini, onions, or bell pepper. Grill the skewers until the chicken is cooked. This dish can satisfy your taste buds and is something you would love to devour.

5. Quinoa and Black Bean Salad

You can’t go wrong with this recipe when you are looking for a dish that is heart-friendly. Quinoa and black bean salad is a classic cuisine that is extremely healthy, with its main ingredients being Quinoa – a superfood high in amino acids and nutrients, and black bean – which is power-packed with proteins. This dish is delicious and can be made in a jiffy.

Cook the Quinoa as per the package instructions and add the canned black bean to it. Mix them with chopped bell peppers, tomatoes, onions, corn, and your desired spices, and serve them hot.

6. Roasted Root Vegetable Salad

Root veggies can protect you from heart diseases as they are low in calories and sodium and have higher amounts of potassium and fiber. Thus, they curb your hunger pranks and are healthy.

To make this salad, dice your favorite veggies, and sprinkle salt, pepper, and olive oil. Now spread these veggies on a baking sheet and roast them in the preheated oven for up to 35-40 minutes. Add the roasted vegetables to a bowl of greens, walnuts, crumbled cheese, and vinaigrette; toss them with the dressing, and voila! You got a healthy and yummy salad to savor.

#Heart-Healthy Recipes #heart-healthy soup #smartyblog

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awesomecaptainfan · 1 year

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Captain Shrimp BBQ Grill Holiday Season & Lunar New Year Menu 2023

A special occasion like holiday for extraordinary food. Whether your gathering is big or small, casual or formal, here’s the spread you need to create a crowd-pleasing holiday feast. The chefs at Captain Shrimp Petaling Jaya responding to present day demands with new approaches and new products and consumer's increasing reliance on the caterer for the nutritional balance of menu intake, hence new menu added such as below :

Classic with a twist is certainly a theme here where the humble slider is given an extra makeover. Sink your teeth into the new Ultimate Slider Series (mini burger) with varieties of Beef Bacon, Dual Cheese, Crispy Fish & Chicken Ham. Red Cheddar, Dill Pickles, Mustard, greens, secret sauce and onion rings sneak into the mini burger to provide meaty mouthfuls and the whole dish is served in 10 nos.

Cheesy Mashed Potatoes

Many cultures around the world eat mashed potatoes for Christmas. It involves the same process of boiling and mixing them together with milk, butter, and herbs. Shredded Beef bacon.diced chicken added for extra kick

Classic Roast beef

Rubbed with a savoury mixture of garlic, lemon zest, and herbs & slow-roasted to perfection.

Spicy Shrimp Corn Salsa

awesomely simple, light, and refreshing salsa topped with fresh shrimp and corn

Braised Lamb Shank

Tender lamb slowly simmered with fresh rosemary, garlic , tomatoes, this masterpiece is perfection to light up the holiday dining for 5 – 6 people. includes: 2 leg of lamb

(Approx. 1kg), mashed potatoes, Black Pepper Sauce,Mint Sauce

Charcoal Grilled Chicken Breast

The rub that's on there along with the smoke infused from the charcoal make this a great tasting dish. Salt and pepper add the basic savuory and slightly spicy element. Paprika provides a red hue and smokiness if using the smoked variety. Cumin is nutty, earthy, and bitter, while coriander adds a lemony, sweet, floral note. Garlic powder and onion powder add a roasted allium taste instead of raw and intense.

Fried Mozzarella

You just can’t beat the gooey, stringy, fatter version and utterly yummy taste sensation that you get with this addictive dish

Grilled Corn on the Cob

Essential BBQ side dish with that buttery, smoky, is a magnificent combination of flavors. Perfecto!

Oven Baked Potato Skins

Absolute favourite appetizer! These easy baked potato skins are deliciously crispy with a garlic buttered exterior and then fully loaded with beef bacon, cheese and green onions

Smoky BBQ beef ball

combines ground beef and Italian sausage to create delicious meatballs with a sweet and smoky barbecue twist.

Beef Bacon Aglio Olio

Unique pasta sauce made from garlic and oil and with fat left from cooking bacon slices

Chimichanga

a baked burrito with fillings such as black beans, corn kernel, red sauce, greens and red cheddar

Apple Coleslaw

This tasty and refreshing apple coleslaw has the perfect balance of crunch, sweetness, and tang. Red and white cabbage, carrot, granny smith apple, mayo, vinegar made this a great dish to serve at a summer meal alongside your favourite entrees!

Enchiladas

Typically consists of a combination of meats, vegetables, cheese, corn tortilla and enchiladas sauce

Nachos with Salsa & Queso dip

Nachos with salsa is a quick snack made using nachos chips. Served with uncooked salsa and creamy cheese sauce.

Beef Bacon, Corn & Peas Salad

These ingredients added with lettuce and tomatoes, the flavors are terrific and the ingredients and ratios are very flexible

Strawberry-Chocolate Bread Pudding

This pudding benefits from an extra-special touch from melted chocolate & strawberry sauce poured over the top after the baking process. The end result is creamy, gooey, and oh-so irresistible.

Captain Shrimp Chinese New Year Feast Of Abundance menu this year comes in a set with Tex-mex twists and East meets West combo (8pax and 12pax servings), one will definitely be spoilt for choice. The festive takeaways/delivery, also on the other hand, come with indulgent seafood and meats that are bound to keep you stuffed even after a night of revelry at home. Expect Captain Shrimp iconic dishes like the Butter Cereal Prawn, Grilled Otak-Otak, Orange Boneless Chicken, Tuna Quesadilla, Famous BBQ Wings, Mushroom fungus pasta, Strawberry Chocolate Bread Pudding. Sets available from 16th January 2023 to 27th January 2023.

We're sure you're as excited as us to get together with your loved ones ! So whether it is the office/home party or getting the family together before an event for MIni Catering (drop-off buffets concept) that include all food as well as brown paper plates, black cutleries and aluminium foil disposable with delivery charges promotion available all time. There really is something for everyone at Captain Shrimp Petaling Jaya daily. Do WhatsApp us and we'll help you with your reservation here http://watsap.my/60162505891

https://linktr.ee/captainshrimp

016-2505891

#petalingjayafood #petalingjaya #captainshrimp7

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sweeetchillies · 1 year

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CHOLE RICE

Chole Chawal is a typical North Indian street food made with rice and chickpeas, which makes a delicious and healthy meal.

Every market in Delhi is always crowded, with both wide and narrow lanes. One could spot hawkers every two minutes. It is unbelievable, but true. From rich to poor, everyone would crowd up these hawkers and eat their favourite food. There are many perfect places to explore the flavours of street food.

There are many chole walas in the market, but this one in the Gaffar market in Karol Bagh is one of the best. His stuff sells like hotcakes. The rice is made with some peas and tiny cubes of paneer. It is beautifully decorated with tomatoes, chillies, paneer, etc. The interesting part of this dish is the cottage cheese, where the vendor fills a plate with rice, tops it with chole, and then tops it with some spicy spinach. The spinach is topped with a slice of cottage cheese and some freshly made mango or carrot pickles, depending on the season.

One achieves a great sense of satisfaction after eating this protein-rich bowl. a street food bowl with high chilly content, low oil, fresh green spicy spinach that tastes like chutney, crunchy onions, tangy mango pickles to bite in between, and if you get that sharp chilly taste, bite into the paneer piece…wow…can you absorb the flavours?

Chole chawal, also known as chole rice, is my all-time favourite north Indian dish, and it can be found in almost every household during weddings, parties, or festivals. 80% of the people you meet will have this on their favourite menu.

Since I am very talkative so as not to waste much of your time, I will bring to you my Mom’s Secret recipe straight from her kitchen!!!!

INGREDIENTS

RICE

1 cup of rice

1 large cardamom

2 small cardamoms

1 or 2 bay leaves

cumin

1 teaspoon oil

1/2 teaspoon cumin seeds

Salt to taste

Chole/Chickpeas

1 /2 cup chickpeas , soaked overnight

Salt to taste

4 tablespoons oil

2 tbsp Ghee

3-4 cloves

2 bay leaves

1 tsp cumin seeds

2 green chilly, slit into two

3 medium tomatoes , puréed

1 tomato, chopped

2 tsp coriander powder

1 tsp red chili powder

1 tsp red pepper powder or Kashmiri red chili powder

1 tsp black pepper powder

1 tsp. amchur powder

½ asafoetida

½ garam masala

Fresh coriander leaves for garnishing

Rice

In a large mouth vessel, heat 1 tablespoon of oil.I chose this so that the grains of rice can get enough space to spread and cook.

Add the bay leaves, cloves, cardamom, and cumin.

Roast till we get an amber colour.

Add 2 cups of water. We took one cup of rice, so we always took twice as much water as rice.

Let boil, and add salt.

Add rice and cook till it’s done.

(You may also add peas at the point when the rice is 80% cooked, cover, and cook on a slow flame till done .)

Chole

Pressure Cook the chickpeas with bay leaves (you may also add tea bags, gooseberry tied in muslin cloth) salt for 4-5 whistles or until completely done. (Remove the tea bags and gooseberries, once boiled.) .

Purée three tomatoes and chop one tomato.

Add the slit green chili to the hot oil.

Next, add the puréed tomatoes, and as soon as you add the puree, add salt to taste.

(Remember your boiled chickpeas’ water also contains salt, so add accordingly.)

Add red pepper powder/Kashmiri red chilli powder, amchur powder, black pepper powder and pomegranate powder.

(NOW IT’S TIME FOR THE SECRET INGREDIENT.)

On a hot tawa, take coriander powder, cumin, and cloves, and on low flames, roast them until they change colour and turn aromatic.

Remember not to burn it.

Then combine them with the tomato puree and cook until the oil separates.

This gives a good black and brown colour to your chickpeas.

(You can use tea bags and soda together while)

Add the drained chana and simmer for 5–10 minutes.

Turn off the heat.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies