Cookies and cream

  Tunisian Couscous Credits to creator of recipe, Mike Benayoun,  (original recipe) . I decided to post it on here to be more available. Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish. ⏲️ Prep time: 20 min 🍳 Cook time: 1 hr. 40 min 🍽️ Servings: 6 Ingredients 2 lb. lamb stew meat, cut into large pieces 6 cups couscous fine semolina (or medium) 2 onions, finely chopped 2 cloves garlic, pressed 4 tablespoons tomato paste 2 tablespoons harissa 2 tablespoons ground caraway 1 tablespoon ground coriander 1 teaspoon chili powder 4 turnips, cut in half 6 medium carrots, peeled 4 zucchini, peeled lengthwise, alternately leaving a layer of skin 6 small potatoes, peeled 10 oz. chickpeas (canned) 4 green hot peppers, fried in oil (optional) Vegetable oil Salt Pepper Equipment Tajine pot Dir...

  Sopa de Lentejas Traditional-spanish dish. Typical spanish! ⏲️ Prep time: 5 min 🍳 Cook time: 35 min 🍽️ Servings: 4-6 Ingredients 1 carrot, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 1 large onion, chopped 1 cup dry brown lentils, soaked overnight and drained 2 plum tomatoes, chopped 2 cups water, or as needed 1 bay leaf 1 tbsp extra-virgin olive oil 1/2 tsp of paprika 1/4 spicy chorizo (optional) Directions Heat olive oil in a large pot over medium heat. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.

  Autumn Soup You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use pumpkin instead of squash. ⏲️ Prep time: 20 min 🍳 Cook time: 40 min 🍽️ Servings: 4 Ingredients 1 Medium Squash 3 Potatoes 4 Carrots 1 Small Onion 1 Chicken Bullion Cube 1 cup Water 2 cups Milk Salt Pepper Directions Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot. Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft. If there is too much stock, don’t be scared to pour some down the drain. Puree (I use electric beaters) while adding the milk. Add the salt and pepper, as desired.

  Brown Sauce A very basic sauce that can be used for various dishes. ⏲️ Prep time: 5 min 🍳 Cook time: 20 min 🍽️ Servings: 6 Ingredients 1 onion 75g butter 1dl flour 1l bouillon Black pepper freshly grounded Directions Chop and sauté the onions and put the aside for a while Melt the butter on a pan and add the flour to it Brown the flour on medium heat until the mixture is dark brown Add the bouillon in small batches while stirring with a whisker Let the sauce boil and thicken for few minutes Add the onions and ground some pepper in the sauce (optional) Add preferred meat to the sauce or use as is

  Pepper Sauce A very basic pepper sauce that is great for steaks and other dishes ⏲️ Prep time: 2 min 🍳 Cook time: 20 min 🍽️ Servings: 4 Ingredients 1 tablespoon freshy ground rose pepper, green pepper and black pepper 1 teaspoon dijon mustard 1dl bouillon 2dl cream Salt if needed Directions Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your spatula Mix in the mustard and bouillon and bring to a boil Add in the cream and let the sauce thicken on medium heat for about 10-20 minutes Taste the sauce and add salt if needed

Loaded Mexican Rice A tex-mex style mexican rice with beans and meat. Adding the beans and meat take it from a side dish to good good burrito filling. :x Ingredients 5 serving 1 Cup uncooked long grain white rice 1/2 Cup frozen peas 1/2 Cup frozen corn 2 Caned adobo chilies chopped 5 Tbsp tomato paste 1 Can of black or pinto beans 1/2 Cup ground meat (optional) 1/4 Onion diced (optional) Directions Cook rice per manufactures instructions. Pore enough neutral oil in a large pan to cover the bottom entirely, and turn on to medium heat. Once pan is hot add rice, brake up the rice to ensue there are no clumps. Add tomato paste and chilies to the pan, mix until rice is coated add water if needed. Strain and add the beans, corn, and peas; if you are adding meat and or onion do so now. Mix well, ensue peas and corn thaw. Serve hot as either a burrito or bowl with your choice of fillings/toppings.  

  Spinach-Rice Casserole ⏲️ Prep time: 10 min 🍳 Cook time: 40 min 🍽️ Servings: 6 Ingredients 4 cups Brown Rice, cooked 2 lbs raw Spinach, chopped 1 cup Onion, chopped 2 cloves Garlic, minced 3 Tbsp Butter 4 Eggs, beaten 1 cup Milk 1 1/2 cups Cheddar, grated 1/4 cup Parsley, chopped 2 Tbsp Tamari 1/2 tsp Salt (or more, to taste) 1/4 cup Sunflower Seeds A few dashes each - Nutmeg; Cayenne; Paprika Directions Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole dish and sprinkle sunflower seeds and paprika on top. Bake, covered, 35 minutes at 350F.

  Turkish Yogurt Soup ⏲️ Prep time: 15 min 🍳 Cook time: 35 min 🍽️ Servings: 4 Ingredients yogurt 1/3 cup rice 2 tablespoon flour 1 egg yolk butter Directions wash the rice put water in the pot and wait for water to boil add some salt and rice wait for 15 minutes mix yogurt, egg and flour and salt in a different bowl add water from the soup and mix by warming when the rice is soft, add the yogurt mixture to the soup and mix quickly cut down the heat, wait for 15 minutes for the sauce, simply melt the butter in a separate small pan and stir in the dried mint add sauteed dried mint to the soup and stir well serve warm

  Crab salad ⏲️ Prep time: 10 min 🍳 Cook time: 30 min 🍽️ Servings: 3 Ingredients Сrab meat (300 grams) Egg (3) Rice (50 grams) Corn (1 can) Cucumber (1) Carrot (1) Onion (1) Mayonnaise (100 grams) Directions Boil rice, eggs and carrot Chop crab meat and all other ingredients Combine and mix all ingredients Add mayonnaise Chill before serving

  Kettle Corn Recipe can be expanded or contracted to your needs. I personally divide the recipe in half to fit my 2 quart saucepan (recipe calls for a 3 quart). I recommend using Orville Redenbacher’s popcorn kernels, as they are specifically formulated to pop consistently. Follow these directions precisely, and I will guarantee you will have no burnt or unpopped kernels. ⏲️ Prep time: 2 min 🍳 Cook time: 5 min 🍽️ Serving 14 Ingredients 2 tablespoons vegetable oil, or oil of your choice 1/4 cup of popcorn kernels 2 tablespoons of sugar (brown sugar works too) salt to taste Directions Add oil into your saucepan and 3 popcorn kernels. Cover with lid and set stove to medium-high heat. Once all 3 kernels pop, add in the rest of your kernels and shake to coat in oil. Pour sugar directly onto the kernels. Shake the pot for 3 seconds, rest for 3 seconds, and repeat till the kernels start to pop steadily. Depending on your stove, you may need to lift the pot to shake. Once kernels start ...

  Korv Stroganoff This easy Swedish dish makes for a great weeknight dinner. ⏲️ Prep time: 5 min 🍳 Cook time: 20 min 🍽️ Servings: 4 Ingredients 1/2 kg Swedish  falukorv 1 yellow onion 1 tbsp olive oil 4 tbsp tomato purée 2 1/2 dl cream 1 dl milk 1 tbsp soy sauce 1 tbsp Dijon mustard Directions Cut the sausage into sticks and dice the onion. Fry the sausage and onion in oil for about ten minutes. Add the tomato purée and cook for another minute. Stir in cream, milk, soy sauce and Dijon mustard. Let it simmer for at least five minutes. Season to taste with plenty of pepper, and possibly salt. Serve with boiled rice. Optionally top with freshly ground pepper and/or garnish with chopped parsley.

  Kettle Chips Credits to creator of recipe, Ethan Chlebowski,  (original recipe) . I decided to post it on here to be more available. ⏲️ Prep time: 3 min 🍳 Cook time: 11 min 🍽️ Servings: 1~2, about 1 plate full Ingredients 1 Russet Potato, or other potato with high starch and low moisture. The amount of starch effects the crunchiness of the chip. Peanut Oil for frying (at least 1 to 2 inches in the pan) Salt or seasoning of your choice Directions Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315 F (157 C). Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler cut the potatoes into thin chip slices. Add the potatoes to the hot oil and cook for 9 to 11 minutes while stirring fairly constantly. Note: The oil should drop to roughly 250 F in the first few minutes before stabilizing and increasing back to 315 F. This ma...

  Parmesan potatoes You can have this as a side dish, or for breakfast. Well, you can have it whenever and wherever you want if you are cooking it! We are grown ups here after all. Ingredients As you can already probably imagine, this dish doesn’t require a lot of ingredients. The quantities are for one average hungry student. If you want to have it as a side dish this should be enough for two persons. 2-3 medium-sized potatoes Butter Parmesan cheese Rosemary; dried should be fine, but fresh is obviously better Directions Cut the potatoes into small cubes. Add some butter to a frying pan and heat up. Add potatoes to frying pan, salt them and fry over medium heat for about 20 minutes moving the potatoes from time to time. About 3-5 minutes before removing the potatoes from the heat, add some rosemary leaves a stir the potatoes. Remove potatoes from pan, serve and add shredded Parmesan and some freshly ground pepper on top. Enjoy!

  Marinated pork steaks A tasty simple marinade that fits well with pork. ⏲️ Prep time: 35 minutes 🍳 Cook time: 10 minutes 🍽️ Servings: 3-4 people Ingredients 6 tablespoons olive oil ¼ cup soy sauce ¼ cup of honey Juice from 1 lime 3 peeled cloves garlic 4 ¼ inch thick boneless pork shoulder steaks Directions Mix olive oil, soy sauce, honey and lime juice until you have an even marinade. Add pepper and crushed garlic. Add the pork steaks to the marinade and leave in room temperature for 30 minutes or a bit longer. Preheat your grill/frying pan. Add marinated steaks, grill for 2 minutes, flip, repeat until you’ve grilled them for 10 minutes total. Towards the last minutes pour the remaining marinade over the steaks. Let the steaks rest for 10 minutes before serving. And just like that you got yourself some tasty pork steaks.

  Merchant's Buckwheat Buckwheat is not very popular outside Russia, the former USSR, and some Asian countries; but it is a nice grain full of nutrients which can be used to prepare delicious and nutritious dishes. Ingredients The ingredients below are for 2 hearty portions. 400g pork meat 1/2 metric cup (~125ml) buckwheat 1 1/5 metric cup (~300ml) water 1 medium-sized carrot 1 small onion 6-8 tablespoons tomato paste Wheat flour Curcuma Chili powder (optional) 3-4 garlic cloves Parsley 3-4 bay leaves Directions Chop the onion and cut the pork into small pieces. Dust the pork with some flour. I sometimes like to do this once I’ve added the pork to the pan, just because I am lazy and I haven’t noticed much difference between either approach. Heat the frying pan add a bit of oil, add the pork and onion, and fry for about 10-15 minutes over medium-high heat. While the pork and onion are being fried, cut the carrot into small pieces and chop the parsley. Once the pork and onion are fri...

  Chorizo & Chickpea Soup Recommend serving with corn bread. 🍳 Cook time: 10-15 min Ingredients Chorizo Sausage(s) 2 Garlic cloves Ginger Paprika, 2 Tsp Cumin, Parsley Juice from whole Lemon Chickpeas, 400g ( drained ) Butter and sunflower oil, for frying Directions Fry the sliced Chorizo in butter, along-with diced Ginger and Garlic. Add oil after a couple mins. Pour in Lemon-juice, Chickpeas, and Cumin & Paprika. Then 100ml of water. Allow to boil for 5 or so min. Add Parsley and then salt to taste.

  Almeirim Stone Soup It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food. Ingredients well-washed stone kidney beans or fresh pig’s ear (blanched and sliced thin) chouriço negro or firm type of blood sausage mixed meat chouriço or mediterranean smoked sausage pork belly, fatback or bacon potatoes, cubed onions, chopped garlic cloves bay leaf cilantro/coriander, chopped Directions In a saucepan, boil the kidney beans with the pig’s ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste. If necessary, add more water while it’s boiling. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot. Let the potatoes cook on medium to high heat for about 30-35 minutes. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and sti...

  Ceviche Ceviche is a South American dish which originated in Peru. The following recipe will only cover the bare minimum ingredients, so feel free to experiment by adding things like garlic, ginger, peppers tomatoes, cilantro, other citrus juices, and anything else you feel might taste good in there. ⏲️ Prep time: 10 min Ingredients Seafood Red Onion Lime Juice Directions Slice your onion as thinly as you can then let them all sit in a bowl of cold water for a while. Soaking your onion slices like this will make it so that their flavor is not as strong so that it won’t overpower everything. While your onion is soaking cut your chosen seafood into cubes. Ceviche can be made with any type of seafood but fish with white meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt and pepper and place in a bowl. Squeeze the juice of several limes onto your seafood, remember when shopping for limes the softer ones will have t...

  Sausage Rolls ⏲️ Prep time: 10 min 🍳 Cook time: 30-60 min Ingredients Eggs Puff pastry Pork meat / sausage meat Directions Place baking paper onto a tray Whisk eggs Lay out pastry, brush or pour egg whisk so it lightly covers the pastry Prepare sausage meat onto pastry Fold pastry around the meat, apply extra egg whisk to the ‘seal’ where the pastry is folded together Bake until golden brown.

  Älplermagronen (Alpine macaroni) A swiss favorite,  Älplermagronen  combines pretty much everything you have at your disposal in your alpine chalet. It’s the definition of comfort food for the Swiss. 🍳 Cook time: ~30 minutes 🍽️ Servings: 4 Ingredients ~150g (1/3 lb) bacon cubes 3 onions (medium size) 400g (15 oz) potatoes (firm/waxy) 1 - 2L (1/4 - 1/2 gal) milk 400g (15 oz) macaroni (dry weight) ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative. a jar of apple sauce Feel free to vary these amounts, it’s not like this is anything strict. Directions Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one). Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough. Peel potatoes and cut them into ~1 cm/half inch cubes. When the onions have become sufficiently cooked, add potatoes. Top everything with milk and let the potatoes co...

  Ardei umpluti with meat Farcie tomatoes with rice. ⏲️ Prep time: 10 min 🍳 Cook time: 40 min 🍽️ Servings: 4 Ingredients 2 yellow peppers per person Around 120g of ground beef meat per person. 1 or 2 onions. Condiments of your choice: Parsley, origan or cumin. Olive oil Salt and pepper. Optional: Bechamel. Directions Heat the oven to 200C. Empty the peppers and remove the seeds. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a little bit to make them stand together. (Hint: Put the peppers inside a pan over the oven tray). Cover the peppers with aluminum and cook in the oven for 1h30min. Meanwhile sauté the onions, garlic and last, the meat. Mix with fresh tomato soup. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45 minutes. Optionally: (Not traditional!) Add the bechamel a couple of minutes before the time is up and finish cooking in the oven. Optionally: Instead ...

  Chicharrones Ingredients Pork Butt with fat Adobo Goya all purpose Cumin Goya Naranja juice Corn oil (preferred) Directions Cut pork butt to around bite sized pieces with fat attached for frying and flavor. Add Adobo Goya and spread evenly throughout the pork Add Black pepper 1 ml Add Cumin 1 ml Add Salt 5 ml Add Goya Naranja 15 ml Rub all of it to spread the spices along the meat Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some paper inside for oil Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it’s cooked, turning to make sure everything is cooking evenly After it dries up at around 30-35 mins put the temperature to High (6-7) without the lid Put some oil to make sure it doesn’t stick too much Use spoon to spin/stir and fry until a golden brown Take out the Chicharrónes and put into the colander. You may keep some of the fried bits that come off to eat as wel...

Slow-cooked Pork Carnitas This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many people will be eating it). Leftovers can be refrigerated for 4-5 days. ⏲️ Prep time: 15 min 🍳 Cook time: 8 hr 30 min 🍽️ Servings: 10-11 Ingredients 2 ½ lbs. boneless pork shoulder 6 cloves of garlic, cut into slivers 1 ½ teaspoons cumin ½ teaspoon sazon ¼ teaspoon dry oregano ¾ cup low sodium chicken broth 2-3 chipotle peppers in adobo sauce 2 bay leaves ¼ teaspoon dry adobo seasoning Directions Season pork with kosher salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides. Remove from heat and allow to cool, about 10 minutes. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can. Pour chicken broth in slow cooker. Add pork and season with cumin, adobo, sazon, and oregano. Add bay leaves and chipotle peppers. Cover and cook low for 8 hours. After 8 hours, sh...

  Corn Salsa ⏲️ Prep time: 10 Minutes 🍳 Cook time: 1 Hour+ in fridge Ingredients 2 pounds frozen corn, defrosted 1/2 Red onion, finely chopped 4 Radishes, sliced thin and chopped Few pinches of Cilantro, finely chopped 1-2 Jalepenos, finely chopped (optional) Juice of 2-3 Limes Salt and pepper, to taste Directions Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.

  Dianne's Southwestern Cornbread Salad Dianne’s Southwestern Cornbread Salad is as colorful as it is delicious. ⏲️ Prep time: 30 min 🍳 Cook time: 15 min 🍽️ Servings: 10-12 🥶 Chill: 2 hrs Ingredients 1 (6-ounce) package Mexican cornbread mix 1 (1-ounce) envelope buttermilk Ranch salad dressing mix 1 small head romaine lettuce, shredded 2 large tomatoes, chopped 1 (15-ounce) can black beans, rinsed and drained 1 (8-ounce) package shredded Mexican four-cheese blend 6 bacon slices, cooked and crumbled 5 green onions, chopped Directions Prepare  cornbread according to package directions, cool, and crumble. Then set aside. Prepare  salad dressing according to package directions. Layer  a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

  Salsa Verde Ingredients 1 pound (450g) tomatillos, husks removed 1 clove garlic 2 jalapeño or serrano chilies 1/2 cup (26g) chopped onion 3 Tbsp (40ml) oil cilantro Directions Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes. Makes about 2 cups (475mL). Refrigerate leftovers

  Mushroom Stroganov Prep time: 10 Minutes Cook time: 20 Minutes Servings: 2 Ingredients 8 oz uncooked pasta (spaghetti or any other long noodle will work. Stroganov can also be served over rice.) 12 oz mushrooms (I reccommend shitake, but white, portabello, or maitake will also work.) 2 cloves of garlic, minced 1 small yellow onion, minced 2 Tbsp butter 1 Tbsp general purpose flour 1 Cup vegetable broth 1 Tsp dijon mustard 1 Tsp Smoked paprika 4 Tbsp creme fraiche (can be made by mixing equal parts heavy and sour cream) 2 Tbsp parsely Directions Bring a large pot of salted water to a boil and cook pasta al dente In a cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain. While pasta is cooking, melt butter in a medium skillet and over medium heat. When the butter is melted, add onions and cook until softened. Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Add garlic and cook f...

  Potato Soup Serves many people or one person for many days. Ingredients Potatoes (yellow or brown), I don’t count but 10+ Butter, a stick or two Whole Milk Garlic Cheese (optional) Onion Greens (optional) Sour Cream (optional) Directions Bake the potatoes at 450° for about an hour. Take them out and leave them to cool for a good 10 minutes. Begin heating up a big pot to about medium temperature, and put the butter in to melt. Cut the potatoes in half and scoop them directly into the pot. Once you are finished with that, begin mashing them until they are a nice mashed-potato-like consistency. Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon or so. Shred cheese into the soup. Then add garlic, salt, pepper, cayenne, onion greens, and anything else you can think of. Let the soup reach a boil, stirring constantly. Remove from heat and serve. I usually eat it with sour cream mixed in to cool it down and get that extra d...

  Zarangollo Simple veggie starter/side dish from Murcia (Southeastern Spain) ⏲️ Prep time: 5 min 🍳 Cook time: 10-15 min 🍽️ Servings: 2 Ingredients 1 White onion 1 Eggplant Olive oil Egg (optional) Directions Cut onion in julienne (a third or half of an onion ring) Cut the eggplant in slices or chunks that can fit in a teaspoon Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the vegetables Cook and stir in medium heat until they are tender, caramelized and translucent Kick up the heat to give them a crispy touch, but not for long (Optional) Turn off the heat and crack open an egg on top (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn’t call for anything fancy You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff

  Liver Pate Good start for trying to eat more organs. It even tastes very nice. The last step before eating it raw someday. Ingredients 1lbs./500g liver (chicken, beef, poultry etc.) 1 Cup Carrots 1 Cup Onions 2 Teaspoon Nutmeg 2 Tablespoon Butter or Ghee Directions Cut liver into cubes. Put into a pot and cover with cold water, add 1tsp salt. Bring to a boil and boil for 10-15 minutes. Grate carrots and dice onions. Stew in a frying pan with a little bit of water until soft. In a food processor blend all ingredients together. Notes With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and remove the vessels that are inside it. They are not very tasty and are impossible to chew.

  Turkish Red Lentil Soup Serve with a squeeze of lemon and alongside turmeric flatbread. ⏲️ Prep time: 10 min 🍳 Cook time: 30 min 🍽️ Servings: 6 Ingredients 1 cup Red Lentils 5 Tbsp Olive Oil 1 Tbsp Paprika 1/2 Tbsp Red Paper Flakes 1 large Onion, finely diced 1 large Carrot, diced 4 tsp Tomato Paste 2 tsp Cumin 1/2 tsp Dried Mint 1/2 tsp Thyme or Oregano 4 cup Vegetable Broth 4 cup Water Directions Reserve half the paprika and red pepper flakes, set aside. Pick through lentils for any foreign debris, rinse two or three times, drain and set aside. In a large pot over medium-high heat, sauté 2 Tbsp of the olive oil and onion with a pinch of salt for 3 minutes. Add the carrots and sauté for another 3 minutes. Add the tomato paste and stir it around for 1 minute. Add cumin, mint, thyme, and the paprika/pepper flakes not reserved - and sauté for 10 seconds to bloom the spices. Immediately add the lentils, water, broth, and salt. Bring the soup to a boil. Once boiling, reduce heat to...

  Lebanese Lentil Soup author: skipper-davies Lebanese-Style Lentil Soup with Swiss Chard and Lemon ⏲️ Prep time: 10 min 🍳 Cook time: 30 min 🍽️ Servings: 8 Ingredients 3 cups red lentils 12 cups water 1 large red onion, diced 2 small Yukon gold potatoes, diced 1 medium zucchini, diced 4 cups Swiss chard, chopped 1 bunch of cilantro, chopped ¼ cup of lemon juice, more to taste 1 teaspoon cumin Directions In a large pot, add lentils and water and place on medium heat to boil. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water. Add salt and pepper to taste. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes. Add the chopped cilantro. Stir and cook for about 5 minutes. Add lemon juice and cumin before serving....

  Sticky Porkchops Simple chinese inspired sticky porkchops. ⏲️ Prep time: 3 hours 🍳 Cook time: 10 min 🍽️ Servings: 4 Ingredients 4 Pork chops 2 heaped tbsp Set honey 3 Garlic cloves, crushed Soy sauce Ginger (thumb sized piece), sliced 1 tbsp Chinese Five Spice Directions Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn’t be able to fully submerge them. Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice. Place your porkchops in the dish, then flip them. Cover the dish with clingfilm, then chill in the fridge for 1h 30mins. Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins. Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through. Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.

  Miso-soup Miso-soup is Japanese traditional home cooking. Ingredients dashi stock miso paste tofu(optional) seaweed(optional) green onion(optional) Directions put about half of the water in the pot and bring the water to a boil. put the dashi stock in the pot. if you use tofu or seaweed, cut the ingredients into bite-sized pieces, place the ingredients in the pot and bring to a boil. Melt the miso in the water and bring the water to a boil. serve into small bowls. if you use green onion, slice them and put in a small bowls.

  Okonomiyaki Okonomiyaki is a Japanese savory pancake. Instead of using air bubbles to lighten the pancake, thin strips of cabbage provide levity to the cake. This is a very popular street food in Japan and can be topped with all sorts of different ingredients, as “Okonomiyaki” roughly translates to “Grilled how you like”. ⏲️ Prep time: 10 min 🍳 Cook time: 10 min 🍽️ Servings: 1 Ingredients 125g flour 1 egg 125ml water Thinly sliced meat, any kind can do, sliced pork, beef, even bacon Dashi powder or any desired seasonings 2-4 leaves cabbage Pinch salt to taste The following options are traditional but can be substituted with any desired toppings Tonkatsu sauce (sometimes known as Bulldog sauce) in squirt bottle Mayonnaise in squirt bottle Siracha in squirt bottle Katsuobushi (Dried bonito flakes) Nori (Dried roasted seaweed) Directions Chop cabbage into thin strips. Whisk water and egg together in a bowl and then whisk in flour, salt, and seasonings. Fold cabbage into batter wit...

  Miso Ginger Pork Ingredients ground pork sushi rice green onion fresh ginger miso paste pickled daikon zucchini or bok choy sesame oil (or olive oil) broth (optional) Directions cook sushi rice slice daikon, and pickle in a quick brine (rice vinegar, sugar, water) dice white parts of green onion, mince green ends for garnish mince fresh ginger chop zucchini or bok choy into half inch (1-1.5 cm) chunks heat up 2 tablespoons sesame oil break up and brown ground pork till almost cooked through salt and pepper the pork add 1/2 cup to 1 cup (250-500 mL) water or broth add white parts of green onion and ginger add miso paste to taste simmer stirring occasionally add zucchini or bok choy, cook al dente serve pork & veggies over bed of rice, garnish with green onion (optional) add some spice! Sriracha or crushed red pepper are great.

  Red Sauce (Ragu all'Italiana) My great-grandma’s red sauce. All purpose: good for pastas, lasagnas, subs, etc. ⏲️ Prep time: 12 mins 🍳 Cook time: Simmer all day 🍽️ Servings: 7 Ingredients 1/3 lb salt pork 2 lb chuck roast 3 Cloves of garlic Crushed hot red pepper Sweet onion Large carrot 2 Bay leaves 2 tbsp. Olive oil (she used mazola oil) 12 oz. Can tomato paste 29 oz. Diced tomatoes 29 oz. Tomato puree Directions Mince the garlic, peel the carrot, peel and cut the onion in half. Pour the oil in a large pot at medium low heat. Chop the salt pork and chuck roast simmer in oil with garlic. Simmer until the meat has browned. Add the tomato, full carrot, and onion. Add bay leaf and red pepper then give it a good stir. Lower heat let simmer for a few hours. Occasionally stir, and add water if sauce gets too thick. Add salt and pepper to taste.

  Cinque Pi This is a nice simple dish made up of five ingredients: panna, pomodori, parmigiano, pepe, e prezzemolo ⏲️ Prep time: 15 min 🍳 Cook time: 15 min 🍽️ Servings: 4 Ingredients pasta: 800g | 1 1/2 lb Cream: 4dl | 1 1/2 cups Tomato paste 2 TS Parmigiano (grated) Parsley Directions Start cooking the  pasta . Mix the cream with the tomato paste and bring to a boil. Turn the heat down to medium and add as much grated parmigiano as you like. Let it cook on medium to low heat until the pasta is done. Add chopped parsley and pepper. You can either add the sauce to the pasta or serve separately. Serve with some additional parmigiano and a leaf of parsley.

  Spaghetti alla puttanesca author: postbellum Easy and delicious Italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, “Gaeta” olives, and anchovy fillets give this spaghetti a unique taste. ⏲️Prep time: ~18 min 🍳 Cook time: 6-7 min 🍽️Servings: 4 Ingredients Pot of water 320g Italian spaghetti 2 garlic cloves 10g salted capers 25g anchovies in oil 800g peeled tomatoes “sugo” 1 bunch of parsley 100g Gaeta olives 2 chopped chilies A pinch of salt Directions Wash capers from salt, then cut them Pit and crush Gaeta olives Wash and chop the bunch of parsley Start  cooking the pasta  until al dente. Pour the oil, the peeled garlic cloves and the chopped dry chili peppers into a large pan Add the anchovy fillets and capers Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat When the sa...

Spaghetti aglio e olio Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It’s quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal. 🍳 Cook time: 15 min 🍽️ Servings: 4 Ingredients 1 pound (500g) spaghetti (or similarly shaped pasta) 1/2 cup (110g) extra virgin olive oil 5-6 cloves of garlic 1/4 tsp red pepper flakes A bunch of fresh parsley Directions Heat a large skillet on medium-high heat, start  cooking the pasta . Finely slice or mince the garlic and finely chop the parsley. Add the oil and garlic to the skillet and gently cook it until it’s lightly golden brown. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the p...

  Mushroom risotto ⏲️ Prep time: 5 min 🍳 Cook time: 20-30 min 🍽️ Servings: 4 Ingredients Olive oil 1 shallot 4 cloves of garlic 300g button or cremini mushrooms 400g risotto rice (Arborio, Carna Roli or Vialone Nano) 1/2 cup white wine (optional) Mushroom or chicken stock Butter Grated Pecorino or Parmesan cheese Directions Finely mince the shallot and garlic and slice the mushrooms into large pieces. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job. Sauté the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they’re nicely browned, about 10 minutes or so. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors but overdoing this will affect the creaminess of the finished dish. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for ...

  Lasagna A nice recipe for amazing fully home-made lasagna. ⏲️ Prep time: 1 hour 🍳 Cook time: 45 min 🍽️ Servings: 6 Ingredients Parmesan cheese Emental cheese (optional) Dry mozzarella cheese Fresh Bolognese sauce  or about 1 litre worth of store-bought sauce Béchamel sauce  or  ricotta lasagna filling Lasagna pasta sheets Directions Prepare the bolognese or jared pasta sauce. When the sauce is almost done cooking prepare your béchamel or ricotta filling. If you want you can add 3-4 handfuls of grated emental cheese to the béchamel. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F. Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese. Rinse and re...

  Baked Mostaccioli Pasta baked in dish with spicy sauce ⏲️ Prep time: 15 min 🍳 Cook time: 15-20 min 🍽️ Servings: 8 bowls Ingredients 24 oz or 1 jar of Fradiavolo Sauce ( Victoria ) 1 box Mostaccioli Rigati or Penne Rigati ( Ronzoni ) ~8 oz shredded Mozzarella Cheese ( Poly-O ) I’ve found that pre-shredded cheese doesn’t taste as good as shredding it right before cooking. 2x 2 quart (8") baking dishes or 1 large baking dish (see picture below) Directions Bring a pot to a boil and  cook pasta  for 6 minutes (very al dente). Put pasta and sauce in baking dish(es) and mix well. Cover pasta and sauce generously with grated cheese until you can’t see the pasta. Bake at 350°F / 175°C for 20 minutes Or 375°F / 190°C for 15 minutes on convection bake.

  Bolognese Sauce Basic bolognese sauce for lasagne or pasta dishes ⏲️ Prep time: 45 min 🍳 Cook time: at least 4 hours Ingredients extra virgin olive oil 2 carrots 2 celery sticks 1 large onion 2 garlic cloves (optional, but not traditional) 200 grams pancetta (optional) 300 grams beef mince 350 grams pork mince 350 grams veal mince (if you cant find veal replace with pork) 140 grams concentrated tomato paste 690 grams diced tomatoes water 1 can peeled tomatoes 1-2 glasses wine (whatever you have open) 1 glass of milk (optional) 1 glass of beef/vegetable stock (optional) Directions Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft. If you are using garlic add it h...

  Spaghetti all 'amatriciana Ignore the fact that those in the photo are pennete and not spaghetti, that’s all I had that day. ⏲️ Prep time: 5 min 🍳 Cook time: 25 min 🍽️ Servings: 4 Ingredients Pecorino Romano cheese preferably or Parmesan 1.5oz (40g) Fresh chili pepper (as many as you’d like) Extra virgin olive oil 1/4 cup (40g) Guanciale preferably or Bacon 3.5oz (100g) White wine 1/4 cup (60g) Tomato passata 10oz (300g) Spaghetti or similar long pasta 12oz (350g) (optional) Extra pecorino Romano or parmesan Directions Grate the pecorino and keep it aside. Mince the chili pepper(s) and keep it/them aside. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated. Start  cooking the pasta . Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. Once finished, drain the pasta and ...

  Ravioli ⏲️ Prep time: 30 min 🍳Cook time: 2 min 🍽️ Servings: 4 Ingredients Dough 4 eggs 400 g 00 flour Drizzle of olive oil Cheese Filling 1 lemon 50 g grated Pecorino Romano cheese 250 g ricotta 1 egg Seafood Fillings Chopped leftover lobster legs, lobster tail, or minced crab (optional) Directions The basic rule of thumb I use for pasta is 100g, 1 egg per person For this recipe you can go two ways, the old school “well” method or a kitchen aid mixer (skip to step 7) For the well method, pile the flour onto the counter and with your hand carve a hole or a well in the center Crack the eggs into the center of the well, and drizzle a bit of olive oil into the center With a fork, begin slowly breaking up, mixing, and incorporating the egg into the flour until there is no longer any loose egg that can escape the outer well border At this point use your hands to bring the sandy mixture together and knead the dough for about 5-10 minutes or until the dough is smooth For the stand mixe...

  Ragu Napoletano This recipe is known by Italian Americans as “Sunday Gravy”, which originated from the Southern Italian dish Ragu Napoletano. This is my variation of my family’s version which was passed down 3 generations to me. ⏲️ Prep time: 30-60 min 🍳Cook time: 4-5 hrs. 🍽️ Servings: 10-12 Ingredients Tomato Sauce 6-10 lbs. San Marzano plum tomatoes (fresh or canned peeled) Tomato paste (optional) Aromatics and Herbs 8 cloves garlic 1.5 white onions 6-8 oz red wine 8 fresh basil leaves Dry oregano Red pepper Meat 1-2 lb. pork tenderloin 1-2 lb. sweet and or spicy Italian sausage 1 lb. cubed stewing beef (chuck, short rib, or oxtail) Meatballs 1-2 lb. total of ground beef chuck, veal, and pork 1 1/2 cups grated Pecorino Romano cheese 1 1/2 cups breadcrumbs (baked stale bread, oregano, salt and pepper pulsed in a food processor) 2-3 eggs Splash of milk Handful of fresh parsley chopped Sprig of fresh basil chopped 1/2 onion minced 4-8 cloves garlic minced Directions If you alrea...

  Pasta Arrabbiata ⏲️ Prep time: 5 min 🍳 Cook time: 20 min Ingredients Pasta Olive oil Chilli flakes or diced chilli peppers Crushed garlic cloves Crushed tomatoes (about 800 gramms for 500 gramms of pasta) Chopped parsley Grated Pecorino Romano or Parmigiano Reggiano (optional, but highly recommended) Directions Start heating up water for the pasta. Heat up a few tablespoons of olive oil over low heat. Crush several cloves of garlic into the olive oil, add the chilli flakes or chilli peppers and fry them for a short time, while being careful not to burn the garlic. Add your crushed tomatoes, together with some salt and pepper, increase the heat to medium and let simmer for 10-15 minutes or until it looks nicely thickened. When the water starts boiling, put a handful of salt into it and then your pasta of choice. Ideally leave the pasta slightly undercooked, because it will go in the hot sauce and finish cooking there. When the sauce is almost ready, add most of your chopped parsl...

  Shrimp Fettuccine Alfredo Shrimp fettuccine alfredo is one of the best tasting and low effort dishes. The recipe i give below yields an alfredo sauce that is a bit on the thicker side. If you want a thinner sauce, adding a touch or two more milk will thin out the sauce. This is a great meal for 3-4 people or you can eat one serving and freeze the rest for 2-3 more dinners. Prep time: 5-10 minutes Cook time: 10-20 minutes (Noodles take most of the time) Servings: 3-4 Ingredients 1 8oz cream cheese 1lb uncoocked peeled shrimp 1/3 cup milk (more milk for thinner sauce) 3/4 cup grated parmesan cheese 2 tblsp butter 1 tsp garlic powder Pasta noodles of choice (e.g. approximately 9oz of fettuccine noodles) Directions Initial Preparation (5-10 minutes) Grate your Parmesan Cheese Peel your shrimp The dish has two main parts–the Pasta and the Alfredo Sauce. In order that you can have both finish about the same time, I have given estimates on the individual cook times. Preparing the Pasta ...

  Wholemeal Pizza This is a recipe combining two others and adding stuff on top. This is more of an example of possible ingredients, you can replace any of them with others. ⏲️ Prep time: 5 min 🍳 Cook time: 10 min 🍽️ Servings: 1 Ingredients 1 serving  Wholemeal Wheat Flour Pizza Dough 1 serving  Easy Pizza Sauce ~80g mozzarella cheese ~40g Edam cheese ~40g Tilsitter cheese salami (optional) ham (optional) salsiccia (optional) aubergine (optional) zucchini (optional) mushrooms (optional) olives (optional) arugula salad (add after pizza is done) (optional) fresh basil leaves (add after pizza is done) (optional) Directions Cover a baking tray fully with a thin layer of olive oil. Roll out the dough until it barely fits in the baking tray and place it in there. Spread the sauce on the pizza. Add any ingredients you want to add on top of the sauce (cheese last). Bake the pizza for 10 minutes in the oven at 250°C. Add any fresh ingredients now. Cut into slices and serve.