Whole Food Recipes

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... Cookbook: Delicious Meals Made With Whole, Organic Ingredients from the Marley... Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley... "ital" food of his family's Rastafari culture. The cookbook, including fifty-four recipes, features... classic Jerk Chicken and fish recipes. The Ziggy Marley and Family ... brings new organic and nutritious recipes to kitchens around the world, ...

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Whole World Vegetarian by Marie Simmons ... our vegetarian recipes have always drawn inspiration from other cultures. In Whole World... under Simmons’ guidance. Genre: Non-Fiction > Food & Drink Download Instructions: https://...

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... our project for the whole Steemit community. If you want...)| |||| ## �   �THE BEST FOOD POST It's the **photo contest** ...tell about your favourite food, the recipes you like to prepare the ... your emotions with the whole Community. **3 winners** will be...---| || [�✨ THE BEST FOOD POST ✨ �RESULTS WEEK #179 ...your emotions with the whole Community. **3 winners** will be ...

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... Sunny Anderson | Food Network Source: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-bacon-cheeseburger-casserole-2697015... tablespoon all-purpose flour, 2 cups whole milk (room temp), 1 pint...

I am new to Asian food but trying to go about it with an open mind. However, i'm really struggling to figure out what to buy as basic pantry staples. Everywhere I go, i'm seeing that I need to buy two kinds of soy sauce, sesame seeds, sesame oil, rice vinegar, sweet and sour, black vinegar, and so on. I am moving in about two months, and I don't want to bring all of this stuff with me. Moreover, my local walmart doesn't actually sell any of these things... and the asian store sells everything in huge quantities for those who regularly cook asian food. - where do I buy this food? - what is the bare minimum I need to get started? - can you guys suggest some vegetarian recipes that are for a absolute beginner? submitted by /u/defenestrateddragons to r/EatCheapAndHealthy [link] [comments]

submitted by /u/poppystitch to r/toogoodtogo [link] [comments]

With the price of food rising and trying to maintain our food budget, I’d love to learn some of your favorite whole food meals. we don’t eat much packaged food due to allergies (gluten free), and for protein sources we stick to eggs, poultry, tuna, tofu, Greek yogurt, and occasionally salmon. submitted by /u/RateMental3881 to r/EatCheapAndHealthy [link] [comments]

One of those foods from my childhood that is so nostalgic haha this time around, there’s no guilt eating it knowing it’s health, high in protein and whole food focused. I’ll drop the recipe below 👇 Makes 6 hefty servings Macros per serving: Cal 530 Prot 46g Carb 42g Fat 10g Ingredients: Beef Base -900g (2 lb) lean ground beef (90/10) -1 medium yellow onion, finely diced -4 garlic cloves, minced -2 tbsp olive oil -1 tbsp Worcestershire sauce -1 tsp smoked paprika -1 tsp garlic powder -1 tsp onion powder -1 tsp dried Italian seasoning -1 tsp salt -½ tsp black pepper Sauce -1 can (400g) crushed tomatoes -2 tbsp tomato paste -2 cups beef bone broth -1 cup whole milk or unsweetened coconut milk -1 tbsp arrowroot powder -1 tsp Dijon mustard -1 tsp smoked paprika -½ tsp salt Pasta -300g (10.5 oz) whole wheat elbow pasta or chickpea pasta (for extra protein) Cheese Finish -1½ cups raw sharp cheddar, freshly shredded -½ cup plain Greek yogurt To Finish -2 tbsp fresh parsley, chopped -Salt and pepper to taste Instructions Step 1: Brown the beef - Heat 2 tbsp olive oil in electric skillet over medium-high heat - Add 900g lean ground beef and break apart with a spatula - Cook 5–6 minutes until fully browned with no pink remaining - Drain excess fat thoroughly, this keeps the dish clean and not greasy - Add 1 finely diced onion and 4 minced garlic cloves - Cook 3–4 minutes until onion is soft and translucent - Add 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, and 1 tbsp Worcestershire sauce - Stir well and cook 2 minutes until fragrant Step 2: Build the sauce - Whisk 1 tbsp arrowroot powder into 2 cups beef bone broth until fully dissolved, no lumps - Transfer browned beef mixture into the crockpot - Add 1 can crushed tomatoes, 2 tbsp tomato paste, arrowroot broth mixture, 1 cup whole milk or coconut milk, 1 tsp Dijon mustard, 1 tsp smoked paprika, and ½ tsp salt - Stir everything together until fully combined - Place lid on and cook on LOW for 4–5 hours or HIGH for 2–3 hours Step 3: Cook the pasta - With 30 minutes left on the crockpot, bring a large pot of salted water to a boil - Cook 300g pasta 2 minutes less than package instructions, it should be slightly undercooked as it will finish in the sauce - Drain and set aside — do not rinse Step 4: Add pasta to crockpot - Remove lid and stir the beef sauce, it should be thick, rich, and deeply flavoured - Add the drained pasta directly into the crockpot - Stir well to coat every piece of pasta in the sauce - Replace lid and cook on HIGH for 20–25 minutes until pasta is fully cooked and has absorbed the sauce - Stir once halfway through Step 5: Add the cheese finish - Turn crockpot to WARM - Remove lid and stir in ½ cup plain Greek yogurt until fully incorporated, this adds creaminess and protein without processed cheese - Add 1½ cups freshly shredded raw sharp cheddar in three batches, stirring between each addition until fully melted and silky - Taste and adjust salt and pepper - The sauce should be thick, creamy, and coat the pasta heavily Step 6: Portion & store - Divide evenly across 6 meal prep containers - Garnish each with fresh chopped parsley (optional) - Let cool completely before sealing and refrigerating - When reheating add a splash of beef bone broth or milk to loosen the sauce as pasta absorbs liquid overnight Save for later and share with a friend! Hope you enjoy 🙏 submitted by /u/cactuschip to r/MealPrepSunday [link] [comments]

submitted by /u/One-Cod7880 to r/lnkyverse [link] [comments]

Recipe here - https://sallysbakingaddiction.com/whole-wheat-bread/ I use this amazing Stop & Shop Whole wheat flour that adds some really nice texture. I swear it makes a difference vs the Whole Foods one I normally use 🤣 Salted pumpkin seeds were a last minute add submitted by /u/myfrontallobe10 to r/Breadit [link] [comments]

I saw on TikTok a while ago that Whole Foods has $26 dollar family meal preps that are suppose to be for a night for a family but, for one person it can last at least 4 days. It was more than enough food and it was tasty perfect for curbing me for going out to eat and great when I’m not up to cooking for the week. I highly recommend it. submitted by /u/Organic_Lifeguard to r/mealprep [link] [comments]

My stomach has been bothering me and I think it’s because I haven’t been eating enough whole foods as I have been very stressed and am stress eating. Cooking and eating good food makes me feel a lot better about life. I want to plan some delicious and fun whole food meals for this week that aren’t soup or salad! This doesn’t mean low calorie. For my stomach issues I’m thinking lower fat and carbs would be beneficial though. submitted by /u/insane-proclaim to r/Healthy_Recipes [link] [comments]

I just need a list of things to buy with really simple instructions on how to prepare. I’m not a good cook and need healthy, nutritious, and easy. submitted by /u/NeurologicalPhantasm to r/Biohackers [link] [comments]

Hi everyone! Seven years ago, I made a promise to myself to learn as many of my 84yo Grandma's Chinese and Vietnamese recipes as I could. She's now 91 and it has been so rewarding to cook her dishes for the family (and get her nod of approval too)! When I first learnt how to cook Grandma's Cantonese and Vietnamese recipes, she did all the cooking while I frantically scribbled down notes and learnt how to guesstimate her measurements because, as she always said, "If you have a larger plate, use more. If you have a smaller plate, use less." But these days, she doesn't cook anymore, so when I cook using her recipes, it really hits home every time I eat it. Fast forward to 2022, I want to celebrate my memories of my 91yo Ma Ma's Braised Chicken Wings and Mushrooms. You can see how the dish looks here. My Favorite Cantonese Side Dish I’ve never known a dish I’ve loved more than Grandma’s Braised Chicken Wings and Mushrooms in Oyster Sauce. The magic of this recipe doesn’t just start when you taste it on steaming hot rice. It starts when you lift the lid off the wok as the wings are gently braising in mushroom juices and you get that first waft…its earthy aromas are just out of this world. And that’s just the beginning! The chicken is so silky it slides right off the bone then slowly melts in your mouth. The whole dish is cooked with oyster sauce, which gets infused in the mushrooms and transforms them into something spectacular. Think of a delicious thick, savoury glaze except it’s inside the mushroom! One bite and you’ll fall in love. Seriously, just look at how the golden wings and mushrooms glow. Which Chicken Cut Do I Use? The best part about this recipe is that you can use any cut of chicken you’d like with oyster sauce and mushroom – breast, thigh, you name it.The reason why we choose wings above all the other cuts is because it has everything a tasty piece of chicken offers: a great meat to fat ratio and a way to cook straight from the bone. We all know that anything cooked with the bone in tact tastes so much better. Now, if you prefer other chicken parts, this recipe will taste amazing with any of them! How Can I Substitute Oyster Sauce? I’ll be completely honest…you can’t replicate the exquisite savoriness in a good oyster sauce. Luckily, they’re fairly easy to come by in Asian supermarkets. But if you don’t have oyster sauce handy in your pantry, don’t panic! There are a few ways to get a flavor that resembles oyster sauce: Vegetarian oyster sauce. Made exclusively from mushrooms, vegetarian flavoured mushroom sauce is a great alternative especially for vegetarians or anyone allergic to shellfish. Soy sauce. While they’re not exactly the same, you’ll get the saltiness oyster sauce offers. Just use less than what you’d normally add for oyster sauce and use some sugar to balance out the salt. Hoisin sauce. The consistency of hoisin sauce is as thick as oyster sauce but has a sharp sweetness that can be adjusted with a little salt. The Recipe Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minute Servings: 6 Ingredients 100 g / 0.22 lb dehydrated shiitake mushrooms (or any mushrooms you have available) 3 US cups water (saved from soaking mushrooms) 1.5 kg / 3.3 lb chicken wings 6 cloves garlic, finely chopped 3 tbsp cooking oil 3/4 tsp salt, or to taste 1 tbsp sugar, or to taste 3/4 tbsp chicken bouillon powder 4 tbsp oyster sauce (3 tbsp for the marinade, 1 tbsp for braising) 1 tbsp dark soy sauce Instructions Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later. Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder. Pour the oil into a wok and brown the garlic on a medium heat. Turn the heat up to high and toss in the mushrooms to sear for 2 minutes. When seared, add the chicken in and stir for 2 minutes. Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce. Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes. Serve over rice! submitted by /u/WokandKin to r/Cooking [link] [comments]

gtfo. There is ONE-THIRD teaspoon PER STICK of butter. If your food was ever made worse by salted butter, that was a YOU problem. When taste is sub-par on anything it's almost always LACKING salt. Don't give me the "bUt MaH bAkED gOoDs" crap. You can double, if not triple the salt content in many recipes with zero issues (miss me with these 5 cups flour but 1 tsp salt bread recipes) Edit to add: I'm an experienced from-scratch great cook/baker. And a woman, because people seem think that matters 2nd Edit: if a whole stick contains 1/3 tsp of salt, one TBSP salted butter contains .04 tsp salt you guys arguing it matters are hilarious submitted by /u/crumblies to r/unpopularopinion [link] [comments]

submitted by /u/gameonlockking to r/EatCheapAndHealthy [link] [comments]

Baklava is definitely the most popular dessert in the Middle East, with dozens of different shapes, sizes and fillings of baklava, it begs the question - has anyone made a "savoury Baklava"? The answer to that is Yes, there are many varieties of "savoury baklava" that are served throughout the Middle East and Balkan region. You may know this as Börek (Burek, Brek) or Spanakopita, but in Egypt and parts of the Middle East we call it Goulash; layers upon layers of crispy Phyllo (Filo) pastry surrounding a filling made of lightly spiced ground beef. More than being a recipe, Goulash or Borek is a cooking technique that can be applied to any filling you can think of. The result is an extremely crispy pastry filled with a delicious savoury centre. If you want to see how I assemble the Goulash, check out the full recipe video here What is Goulash (جلاش أو كلاج) Goulash in the traditional sense of the word refers to a baked Phyllo pastry that is filled with a savoury stuffing. This pastry usually has 16+ layers of phyllo dough, which itself is divided into a top and bottom layer that sandwich the filling. For those of you unfamiliar with Phyllo (Filo), it is an ultra thin pastry sheet (we're talking thinner than paper) that when baked turns extremely crispy. On it's own Phyllo is completely tasteless, and baking a single sheet will not produce a memorable meal. However, when you layer multiple sheets on top of each other and utilise a sweet or savoury filling, the phyllo completely transforms into the perfect vehicle for serving the filling. The most common kind of Goulash that is served in the Middle East is a tray baked goulash that is stuffed with minced beef and onion. This is usually served as a side dish at dinner parties and is a common fixture during the month of Ramadan. There are many kinds of savoury phyllo pastries that exist in the region, and one you've probably seen before is Greek Strifti or Turkish Kol boregi. These are shaped like a spiral and are made by rolling a long sheet of phyllo around the filling before coiling and baking it. Another common kind is Sigara Boregi(cigarette borek) or Asabe Goulash(finger Goulash), these range in size and thickness from the size of a pinkie finger to a spring roll, and contain a wide array of fillings. Probably the most common kind of Phyllo pastry in the Middle East is Sambousek, however calling it a phyllo pastry is a bit of a misnomer. Depending upon the household, Sambousek can either be made with Phyllo Pastry, Spring Roll pastry, or a beautiful bubbly dough (Check out my recipe here). Like the shape, there is also a large variation in the fillings and anything you can think of can be used in a Goulash. The most common filling in the Middle East is a minced meat and onion filling, this is lightly spiced with salt, pepper and whatever the local spice blend is. Sometimes pine nuts are added to the meat filling, however in a tray of goulash, it's usually kept to just the beef and onion. Another common filling is cooked spinach, this features very heavily in the Greek and Turkish varieties where it's usually accompanied by Feta Cheese. One filling I really enjoy is a tangy spinach filling, that is made with Sumac and Pomegranate molasses and contrasts well with the heaviness you can get from all the butter in the dish. The only restriction on the filling is that it can't contain too much liquid, as moisture can impede the cooking of the phyllo. In theory you could make a cheeseburger or chicken tandoori goulash, for the ultimate crispy snack. Making goulash is pretty much an identical process to making a tray of Baklava, except some extra steps are taken towards the end to keep the savoury filling in place. It starts by coating a baking dish in a layer of clarified butter or oil, then laying in a single layer of phyllo pastry. That layer is then liberally coated in another layer of butter or oil, before a second layer of phyllo is added on top of it. This process called lamination is repeated over and over again until a sufficiently thick pastry base has been formed (I'd recommend a minimum of 8 layers). By laminating the pastry we are accomplishing two things; firstly we're creating a barrier between each layer that will prevent it from sticking to the ones above and below it, and secondly we are introducing fat which will crisp up the phyllo but also help it rise. Now it's important to note that clarified butter or ghee is nearly always used when making Goulash, and that's because it has had the milk solids removed and prevents the phyllo from burning. If you try to make this with regular butter you'll find it harder to work with and more susceptible to burning. Once the base has been assembled, a pre cooked filling is added to the baking dish and distributed evenly over the pastry. This should be laid to a depth of about 1 - 1.5cm (3/8 - 5/8in) deep. When filled, a layer of phyllo is placed on top of the filling and the lamination process begins again. This time around you want to use more sheets than in the base, and the more layers you add, the higher the phyllo will rise in the oven (I find a 40:60 split works well). Before adding the last layer, it's best to trim off any excess phyllo from the dish to ensure you get a nice clean top. Once assembled the goulash has to be cut into individual servings as it's too delicate to cut when cooked, and unlike the traditional diamonds of Baklava, this is usually cut into large squares. Prior to baking the last step is to coat the entire goulash in an egg wash. Rather than serve to give the goulash a nice exterior colour, this egg wash seeps down into the filling and functions as a glue to bind the filling and phyllo layers together. The goulash is then baked until the top layers of phyllo turn completely golden brown, before being removed and allowed to cool before serving. If done right, the phyllo layers will have puffed up on the top, and the filling will be suspended in place between the top and bottom layers of pastry. If you've worked with Phyllo pastry before then you'll know it requires patience and time to assemble this goulash. One shortcut my family does when short on time, is to use pre-rolled puff pastry sheets in place of the phyllo. Although this is definitely not an authentic version, a lot of our dinner guests have thoroughly enjoyed it and gone on to make it themselves. It's a huge time saver, because rather than laying individual sheets and laminating them, you can just place a pre rolled sheet in the dish then top it with the filling. This can either be made exactly like the Phyllo version with a top and bottom layer, or you can add a third middle layer of pastry. One draw back of doing this is that the Puff pastry will not crisp up as well as the phyllo, you sacrifice texture for time when using puff pastry. Another draw back is that the puff pastry layers in the middle and bottom will not fully expand and can have a soft squishy texture. I personally find that texture to be quite enjoyable, but to avoid it, you can roll out a single sheet of puff pastry into 2 thin layers to replace them. Cultural Context It's not definitively known which came first, the Baklava or the Borek, however it's almost certain that it originated in either the Ottoman or Byzantine Empire. A number of sources have suggested the food is of nomadic Turkic origin, but what we do know is that this food spread far and wide in the Ottoman empire. The same Borek that's made in Bosnia and Croatia can be found in Egypt and Jordan. As the borek made its way across the Caucasus and central Asia, the fillings changed to reflect the tastes of the local cuisine, foods such as anchovies or local cheeses made their way into it. The Borek then made their way to Mongol ruled China where the recipe was recorded in a 14th century dietary book called Yinshan Zhengyao (飮膳正要, Important Principles of Food and Drink). Borek became a huge part of Ottoman cuisine, where it was often served at court feasts and enjoyed by the regular public alike. At one point it is said there were 4 times more Borek shops in Istanbul than bakeries. More History here Traditionally most boreks are made with a pastry dough called yufka (similar but not identical to phyllo), however it seems that most recipes interchange yufka for filo pastry based on availability. The use of fresh phyllo dough is important when making borek as filo can easily tear or break if it dries out. In most bakeries that make Borek, they either make the Phyllo themselves or purchase it fresh everyday from a phyllo maker. What's interesting about the naming of Goulash (or Güllaç), is that it's also the name of a dessert in some parts of the Middle East and Turkey. In Egypt, this dessert is made by soaking phyllo sheets in sweetened milk, whereas in Turkey a thin pastry made from flour and cornstarch is used instead. Flavour Profile With goulash, the flavour you taste will directly depend upon the filling you add to it. The classic ground meat and onion filling is usually lightly spiced and seasoned to get that classic browned beef flavour, I think it goes great with the Goulash and it's a good introduction to the versatility of this dish. However if you fill the goulash with spinach or cheese, those are what you would taste instead. One thing you may notice about goulash, is the buttery flavour you get from the laminated pastry sheets. It's more of a background flavour and the stronger your filling tastes, the less you'll notice it. Rather than the flavour being important here, it's the crispy texture of the goulash that matters. You'll have three distinct layers in your goulash and should be able to feel each one as you bite into it. The bottom and top layer are both extremely crispy and firm, the texture you get from them is similar to that of potato chips but a lot more delicate and multi layered. Then you have the filling, which usually is quite soft, but depending on what you use, might have some chewiness. The contrasts between the crispy outer layers and the soft filling is what makes borek or goulash so great. Ingredients The following amounts are suitable for a 9 X 12 inch (22 X 30 cm) baking dish. Phyllo Goulash: 500g (1lb) Phyllo (Filo) pastry 250g (1/2 lb) Butter For Puff Pastry Goulash: Half the ingredients for the beef filling 2 300g (10.5 oz) packets of pre-rolled puff pastry Beef filling: 1kg (2 lbs) Beef Mince 2 Medium Brown (Spanish) onions 3 Garlic cloves 2 Tbsp Olive Oil 2 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Bharat or Middle Eastern 7 spice (Optional) substitute with your favourite spice blend Egg wash: 150ml (2/3c) whole milk 1 Large Egg or 2 Small Eggs Directions To make the Beef Filling: Dice the onions into small cubes and mince your garlic Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes Once the onions have softened a little add the garlic and saute for 5 minutes until the onions turn opaque, if you would like to add some other vegetables, then add them in with the garlic Once soft and opaque, add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan Add the Minced beef to the pan and press in firmly, allow it to brown on that side for 5 minutes Break the meat into smaller sections and flip over, allow it to fry for a few more minutes before breaking it up into tiny pieces with your spatula Mix the onions into the meat and cook until a deep brown colour, remove and set aside How to clarify butter: Place your 250g stick of butter in a pot to melt on high heat until completely liquified Allow it to come to a boil and it will foam up. Once it has boiled for a few minutes the foam will evaporate Your clarified butter is done cooking when you can see the bottom of the pot through the golden melted butter, pour out into a jug to cool Note: Make sure not to pour out any of the cooked milk solids into the jug. You will likely not use all of the clarified butter in this recipe, don't feel you have to How to assemble the Phyllo: Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter Lay your first phyllo sheet in the dish allowing any excess to run up the walls of the dish. (You may need to slice your phyllo sheets in half to fit in the dish) Using a pastry brush, coat the sheet of phyllo from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry) Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling Allow to cool for a minimum of half an hour before serving. If there is a lot of butter bubbling in the dish when it comes out of the oven DO NOT pour it out, that will cool and redistribute back into the goulash. Removing it will ruin the dish How to assemble the Puff Pastry Version: Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter Roll out one sheet of puff pastry to twice the size of your baking dish then cut in half. These will become your bottom and middle layer of pastry Add a layer of the rolled puff pastry to the bottom of the dish and trim off any excess Add half of your filling on top of the pastry in an even manner Lay the second rolled layer of puff pastry on top Add the remaining fill on top of this layer of puff pastry Add a full sheet of puff pastry on top, then slice into equal sized portions Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash Bake for 40-50 minutes until the top layer puffs up well Allow to cool for 20 minutes before eating When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2 300g (10.5 oz) pre-rolled puff pastry sheets. Note: The bottom two layers will not puff up, due to the weight of the layers above them and the egg wash holding everything in place. Ingredients The following amounts are suitable for a 9 X 12 inch (22 X 30 cm) baking dish. Phyllo Goulash: 500g (1lb) Phyllo (Filo) pastry 250g (1/2 lb) Butter For Puff Pastry Goulash: Half the ingredients for the beef filling 2 300g (10.5 oz) packets of pre-rolled puff pastry Beef filling: 1kg (2 lbs) Beef Mince 2 Medium Brown (Spanish) onions 3 Garlic cloves 2 Tbsp Olive Oil 2 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Bharat or Middle Eastern 7 spice (Optional) substitute with your favourite spice blend Egg wash: 150ml (2/3c) whole milk 1 Large Egg or 2 Small Eggs Directions To make the Beef Filling: Dice the onions into small cubes and mince your garlic Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes Once the onions have softened a little add the garlic and saute for 5 minutes until the onions turn opaque, if you would like to add some other vegetables, then add them in with the garlic Once soft and opaque, add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan Add the Minced beef to the pan and press in firmly, allow it to brown on that side for 5 minutes Break the meat into smaller sections and flip over, allow it to fry for a few more minutes before breaking it up into tiny pieces with your spatula Mix the onions into the meat and cook until a deep brown colour, remove and set aside How to clarify butter: Place your 250g stick of butter in a pot to melt on high heat until completely liquified Allow it to come to a boil and it will foam up. Once it has boiled for a few minutes the foam will evaporate Your clarified butter is done cooking when you can see the bottom of the pot through the golden melted butter, pour out into a jug to cool Note: Make sure not to pour out any of the cooked milk solids into the jug. You will likely not use all of the clarified butter in this recipe, don't feel you have to How to assemble the Phyllo: Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter Lay your first phyllo sheet in the dish allowing any excess to run up the walls of the dish. (You may need to slice your phyllo sheets in half to fit in the dish) Using a pastry brush, coat the sheet of phyllo from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry) Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling Allow to cool for a minimum of half an hour before serving. If there is a lot of butter bubbling in the dish when it comes out of the oven DO NOT pour it out, that will cool and redistribute back into the goulash. Removing it will ruin the dish How to assemble the Puff Pastry Version: Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter Roll out one sheet of puff pastry to twice the size of your baking dish then cut in half. These will become your bottom and middle layer of pastry Add a layer of the rolled puff pastry to the bottom of the dish and trim off any excess Add half of your filling on top of the pastry in an even manner Lay the second rolled layer of puff pastry on top Add the remaining fill on top of this layer of puff pastry Add a full sheet of puff pastry on top, then slice into equal sized portions Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash Bake for 40-50 minutes until the top layer puffs up well Allow to cool for 20 minutes before eating When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2 300g (10.5 oz) pre-rolled puff pastry sheets. Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. submitted by /u/ObiEff to r/Cooking [link] [comments]

Most people know very little about Libya, and even less about Libyan culture. It's a country that for millenia has been a cross roads of civilisations and an important trading hub even stretching back to the time of the Romans. With so many cultures overlapping, the cuisine has come together as part arab, part african, part berber and part european. It's an interesting blend that leads to dishes such as Mbakbaka, a meat stew to which pasta is added. The result is one of the most amazing and unique pasta dishes I've ever had, and one that is perfectly suited to cold winter evenings. It resembles a traditional Ragu with chunky pieces of meat, however the flavors are far from anything cooked in Italy. If you'd like to support me, or prefer video recipes, here's the link to the full video recipe. I've also left links in the comments to all my previous r/cooking posts. What is Mbakbaka This strangely named food is the pride and joy of Libyan people, and is regarded as a quintessential Libyan food. It gets it's name from the noise it makes (bak-bak-bak-bak-bak) as the thickened stew boils when pasta is added. It's put together by stewing meat (usually lamb, but beef or chicken can be used) with a blend of Libyan spices called Bzaar (like Bazaar without pronouncing the first "a"), which has a warming and earthy flavor composition. Once the meat is cooked through, pasta is added to the stew, where it absorbs the liquid and gets infused with the flavors of the dish. The end product is a pasta dish that's packed full of flavor, contains perfectly cooked chunks of meat, and a delicious thickened broth. The Bzaar spice mix is what makes this dish so unique and delicious, and it's something you can only get premixed in Libya. Just like you have fish mongers, butchers and green grocers, many regions around the world including the Middle East also have spice shops. These spice shops will sell literally hundreds of unique spices and herbal remedies (used for traditional medicine) which they source from every corner of the world. It's also at these spice shops, where they grind and mill whole spices into unique blends that are used in locally cooked dishes. Bzaar itself is a blend of 10+ spices that is uniquely Libyan, but luckily a Libyan friend of mine has a recipe for a homemade Bzaar spice mix, that you can make with store bought spices. Each country can have dozens of unique spice mixes, but because there is no steadfast rules or written recipes on these mixes, every state, city or shop can have differences that make no two blends taste the same. Bzaar is definitely like that, the recipe I have is closer to an Amazigh (Berber) recipe, but I learnt that in western Libya they also add ground cinnamon for some extra warmth. To make the Bzaar I first assemble a Middle Eastern 7 spice which combines Pepper, Cumin, Ginger, Cloves, Coriander, Cardamom and Nutmeg. This 7 spice is a versatile spice mix that can be used to season any proteins or vegetables with a Middle Eastern flavor profile. Then I add Turmeric and Caraway to the 7 spice to put together the Bzaar, apart from that there is still paprika and cayenne pepper that goes into the stew. I opted to use lamb leg cubes for this dish which included pieces of the bone. You can forego the bones and use a softer cut of meat here, however the longer you braise this the more the flavor will develop and so opting to use a slower cooking cut is a great idea. To present it nicely, opt for larger chunks of meat, or get hold of some lamb shanks. You can also make this with beef or chicken, and from what I've read from some Libyan commentors, the chicken one is a great quick alternative and I think the flavors would work really well with it. In terms of pasta, you want to use small elbows or small tube shaped pasta, failing that you can use Penne or a form of Mezzi Rigatoni. Cultural context Like I mentioned above, Libya has long been a crossroads of civilisations. The exact origins of Mbakbaka are not known however the Bzaar spice mix is thought to have an Amazigh origin. In fact many of the Amazigh foods use Bzaar or similar spice mixes to flavor the dishes. Another important spice mix in Libya is called Hararat and this is a blend of "hot" spices, it combines Cinnamon, Cumin, Coriander, Chilli and All spice. Many Libyan dishes are flavored with both Bzaar and Harart such as Mbatan, a potato wedge that is stuffed with a spiced meat mixture (I'll have a recipe for this coming soon). In 1911 Libya was invaded by Italy in a war that resulted in the creation of Italian Libya which lasted until 1943 when it was invaded by British and French forces. During this period over 100,000 Italians emigrated to Libya where they made up over 12% of the population. In the 1970s when the Libyan Monarchy was overthrown the remaining Libyan Italians were expelled from the country and only a few hundred remained into the 2000s. Given the significant size of their population and how long they stayed, it is no suprise that some elements of Italian cuisine were Libyan-ised. One of the interesting cultural overlaps is that some Berber tribes were allied with the Italian invasion against the Ottomans, it is thought that Mbakbaka may have come about when Italian and Berber soldiers shared a meal. Flavor profile The flavors of this dish definitely fall into the Warm and Earthy category with a pleasing profile that even the fussiest of eaters would enjoy. I would say that this pasta tastes similar to a Jamaican Lamb patty and that's probably due to the large amount of Turmeric in it. While Turmeric can become an overwhelming flavor, it is well balanced with the Caraway and other spices. It's hard to distinguish all the individual spices once they are mixed together, but the flavor of the Bzaar mix can only be described as earthy and warming. The Hot Paprika, adds just the slightest amount of back of the throat heat, and a deep complex Umami Flavor. The other flavors in this dish come from the meat, if you opt for Lamb, you will get the slight gaminess of it in the pasta which I think works really well. If you opt for Beef or Chicken, I suspect that their flavor won't really be obvious. Ingredients 7 Spice Mix: (makes 1 Tsp) * 1/4 Tsp Black Pepper * 1/4 Tsp Ground Cumin * 1/8 Tsp Ground Ginger * 1/8 Tsp Ground Cloves * 1/8 Tsp Ground Coriander * 1/16 Tsp Ground Cardamom * 1/16 Tsp Ground Nutmeg Bzaar Spice Mix: (makes 3 Tsp) * 1 1/4 Tsp Turmeric * 3/4 Tsp Caraway Seeds * 1/2 Tsp Coriander * 1/2 Tsp 7 Spice Mbakbaka: (4-5 servings) * 1 Kg (2lbs) Lamb Cubes or Beef * 500g (1lb) Pasta elbows or small tubes * 2 Medium Onions * 2-3 Cloves of Garlic * 2-3 Green Chillies * 1/4 Cup Vegetable Oil * 4 Tbsp Tomato Paste * 2.5 Tsp Salt * 2 Tsp Bzaar mix, you can also add the third if you want * 1.5 Tsp Hot Paprika or 1 Tsp Paprika and 1/2 Tsp Cayenne Pepper * 500ml (17fl oz) Lamb or Beef stock Directions To make the Bzaar: Mix the 7 spice ingredients together into a fine and well mixed powder (you will have twice as much as needed) Crush your caraway in a mortar and pestle Add the ingredients for the Bzaar, as well as the freshly ground caraway and 1/2 Tsp of the 7 spice To make the Mbakbaka: Dice your onion into a medium dice, mince your garlic, and slice your meat into large chunks Add the vegetable oil to a pot on high heat and once heated add half of your meat pieces to the oil Allow them to sear for 3-4 minutes until they have developed a brown crust, then turn over and sear the other side for 3-4 more minutes Once seared all over remove the meat and set aside, sear the remaining meat the same way When all the meat has been seared, turn the heat down to medium and add the onion. Saute for 2 minutes then add your minced garlic in Saute for 5-7 minutes until the onions have softened and any fond in the bottom of the pot has been deglazed Add the meat back to the pot as well as any drained liquid, or vegetables you'd like to incorporate Add the Tomato paste, Salt, Paprika and Bzaar to the pot and add enough stock or water to the pot to cover the meat. Bring to a boil then turn the heat down to medium and cook covered for about 45 minutes or until your meat is cooked through and tender When the meat is ready, add your pasta to the pot (you do not precook it, it goes into the pot straight fromt the packet). I'd recommend removing any bones before doing this Add enough (HOT) water or stock to the pot to just cover the pasta and bring the pot to a boil once more Allow the pot to boil until the pasta is cooked through and the sauce has reduced a little. You should stir it every minute or so to prevent the pasta from sticking to the bottomg of the pot Serve immediately and enjoy Notes and tips If you add cold water to the pot with your pasta, it will cause the pasta to stick to the bottom. Your water must be hot You should serve this at a saucey consistency, if it reduces too much just add more hot water and thin it out once more Test your meats doneness before adding the pasta. If it isn't fall off the bone soft then just wait a little longer To use up your remaining Bzaar or 7 spice, try rubbing it onto some chicken thighs or wings before cooking them in the oven submitted by /u/ObiEff to r/Cooking [link] [comments]

I love seeing people share meals made out of regular food that you might find in a non-dieter’s refrigerator. Fruit. Vegetables. Bread. Meat. Eggs. Milk. A bit of dessert. Not like a muffin recipe that calls for 200 grams of space-age sweetener, a teaspoon of Korean seaweed fiber, a cup of flour made from ground pigeon eggshells, and a tablespoon of $25 non-fat, no-sugar, no-carb, no-color, no-weight butter substitute. And then you cook that in a rice cooker for some reason. Don’t get me wrong - I’ll eat a pint of Halo Top and throw some Diet Coke in my brownie batter no problem. But I do think it’s a mistake to forget that, presumably, most people here want to cultivate a sustainable and healthy eating pattern. I feel like sustainability is easier when you know how to eat and indulge without turning your kitchen into a chemistry lab. Like, maybe the key is learning how not to want an entire pan of brownies. Rather than learning how to make a pan of brownies that taste like sugary Clorox but only have 400 calories so you can eat the whole thing. Just my thoughts. You do you. submitted by /u/woolywooot to r/1200isplenty [link] [comments]

Rice is the most widely consumed food in the world and frankly it deserves that mantle for its versatility and flavor absorbing properties. While the majority of rice is cooked plain, most cultures have at least one dish where the rice is cooked with a seasoned broth, and that results in extremely flavorful rice that sometimes competes with main dishes for flavor. In the Middle East there are many different rice dishes cooked in this manner, but the one you will probably see the most is Yellow Middle Eastern Rice الأرز الأصفر. It pairs amazingly with grilled meats, stews or vegetable dishes and is one of my all time favorite rice dishes. I served my rice with some spatch-cocked baby chickens and this is how it turned out. If you'd like to support me, or prefer video recipes, here's the link to the full video recipe. I've also left links in the comments to all my previous /r/cooking posts. What is Yellow Rice This Yellow rice isn't the only yellow rice that's served in the Middle East, and can easily be confused with Saffron or Safflower rice. Those rice dishes get their bright yellow color and floral flavor from the Saffron or Safflower they are made with, and while they are both insanely delicious, they aren't the topic of this post (let me know if you want a recipe). The Yellow Rice I am talking about gets it's color from ground turmeric, which if you've ever worked with, you'll know it could stain even the darkest of materials a bright golden color. It's also responsible for giving the rice it's earthy flavor and what can only be described as a mild back of the throat heat, though don't worry this dish is not spicy (unless you want it to be). The other key ingredient of this rice is Black Limes (AKA Limo Omani and Loumi) which are basically the citrus version of Black Garlic. Black limes are an essential spice of the Arabian Gulf kitchen, and are thought to have originated in Oman. They're made by placing small limes in the sun to dehydrate and dry out, which just like with sundried tomatoes results in a concentrated, developed and umami flavor. The limes are used widely throughout the Middle East, but are especially used in Arabian Gulf, Iraqi, and Iranian cuisine. Whether used whole, or crushed into a powder, they add a developed citrus flavor with slight fermented notes to all the dishes they touch. As opposed to fresh limes, they impart a lot less acid and a more well rounded flavor than fresh citrus. In Iran, they are crushed into a powder, and used to add a citrus and light acidic flavor to stews. In Iraq they're added to most dishes as a key flavoring. There's also dried white limes which add a similar flavor to the black limes, the difference between them is usually how long they were left to sun dry. Could you make this rice with the white limes? Probably but I've always had it with the black ones and I can only think the additional drying time just further concentrates the flavor even more. Making the rice is quite simple, you saute some diced onion, garlic, chilli, and tomatoes till softened. Add the dried limes, some cloves, bay leaves, and cardamom pods. Then add the rice and cook it with stock. It's a very versatile dish that you can easily customize by adding different vegetables, meat, spices or even nuts to suit your own taste. This version is quite simple but I find it has a flavor that will work well alongside any main dish. Cultural Context There's not much information that points to the origins of this rice, so instead I want to talk about the Black Limes, a precious commodity of Oman. Historically Oman was a very important trading hub, and was part of the Maritime Silk Road that connected Egypt and the Arabian Gulf to India, China and much of south east Asia. One of the key items traded along the silk road was spices, and it was how the Middle East first got ahold of many of the spices that make up the cuisine these days. Cardamom originated in India, Cloves are native to Indonesia and evidence points to the origins of limes coming from the Arabian gulf or Indonesia. In a country where summer temperatures can reach as high as 46c (120f) it's only natural that sun drying foods would become a common practice, and the Omani's sun dry a lot of foods. Common ingredients in their cuisine include sun dried dates, sun dried shark meat, and of course these sun dried limes. Sun dried foods make for great trading commodities, as they are hardy enough to survive long journeys at sea, and it is through the Maritime silk road that these lemons spread outwards to Asia. The Lemons also made it to Iraq via the port city of Basra, and in Iraq to this day they are known as Noomi Basra (Basra limes). While this recipe is generic and easily adaptable, it's quite closely related to Kabsa or Machboos which are the national dishes of many Arabian Gulf countries. Those are made by sauteing meat with the same ingredients as this recipe and adding crushed tomatoes to the dish as it cooks. Once the meat is cooked, it's removed and then rice is added and cooked through before the meat is added back once more. Sometimes nuts and sultanas are added for a sweet and crunchy element that compliments the rice. I wasn't able to find much historical information about the yellow rice, but that's likely because it's such a common preparation method. These days this rice is common all over the Middle East, and while it still has traces of it's Gulf origins, it's not uncommon to find it with added ingredients such as Cinnamon, Meat or herbs. You'll likely be served this rice when you order grilled meat at a Middle Eastern restaurant, and while I haven't tried it, I'm pretty sure this is the same rice served at the Halal guys carts. Flavor Profile Tangy, Earth and Umami, those are the three key flavors of this dish and all three are really noticeable but well balanced. The tangyness comes from the Dried black limes and the fresh lemon juice that is added. They both have different strengths, with the black lime contributing a developed and funky citrus flavor, and the fresh lemon contributing brightness and acidity. The black limes also contribute a lot of Umami flavors, and I suspect that just like with sundried tomatoes, the drying of these limes creates naturally occurring MSG. The earthiness comes from the turmeric, and it's strange how it imparts an almost back of the throat heat, without being spicy at all. It adds a very mellow flavor that I want to describe as golden (even though that makes no sense) as well as the fantastic golden color. The Cardamom, Bay Leaves and Cloves I add are all there for some more traditional Arabian flavors. If you wanted to make this dish the longer way, you would create a chicken stock using those spices and then use the stock to season your rice, however I am adding them in directly to the rice as I'm just using a stock cube. Given how short the time is that they are in contact with liquid, they provide a light perfuming of the rice with their flavors rather than a strong sharp flavor, which I find to be really pleasant. The final components of this dish are sauted onions, tomatoes and chilli. They add a bit of a vegetabley flavor that rounds out the dish, and while the onions aren't caramelized, they do impart their delicious oniony flavor to the rice. The chilli will add heat to your rice, and it's up to you how much you use as well as what kind of chilli, but I recommend using something with a medium heat that will not overpower the rest of the dish. Ingredients 2 Cups Basmati or Long Grain rice 200ml Concentrated Chicken Stock 3 Garlic Cloves 2 Brown or Spanish Onions 2 Plum Tomatoes 2-3 Black Limes (Loumi) 2 Bay Leaves 2 Cardamom Pods 2 Cloves 1 Green Chilli (Optional) 4 Tbsp Lemon Juice 2 Tbsp Butter 2 Tbsp Vegetable Oil 1 1/2 Tsp Salt 3/4 Tsp Ground Turmeric 1/2 Tsp Black Pepper Directions Wash your Basmati rice until the water runs clear. I place it in a mesh strainer in a bowl full of water and massage the grains until all the rice dust and surface starch has come off. I change out the water 2-3 times before setting the rice aside to dry Peel and dice your Onions to a medium-small dice about 1/2cm or 1/4in cubed you want them to be small enough to disappear into the rice but not completely dissolve De-seed and dice your tomatoes into small pieces about the same size as your onion Slice your chilli into small circles, you can remove the seeds if you want less heat Add your Butter and Oil to a heavy bottomed pot on medium heat Once melted, add the diced onion, mince the garlic cloves and add in as well Saute for about 5-7 minutes until the onions have softened and wilted. Do not let the onions brown or caramelize. I would highly recommend stirring every 30 seconds or so. Add your Green Chilli and diced Tomatoes as well as the Black Limes, Cardamom, Cloves and Bay Leaves. Mix well and saute for 3-5 minutes Once the tomatoes have softened add the Salt, Black Pepper, and Turmeric. Add the now dried rice in and stir to combine Add your lemon juice to the pot, then add enough stock to just barely cover the rice (don't do the whole knuckle above thing as that will cause it to come out mushy). It's fine if a few grains of rice are just above the surface of the water. Top up the pot with water if the stock is not enough Turn the heat up to high and bring the pot to a boil. As soon as it boils cover with a tight fitting lid and turn the heat down to your second lowest setting. Allow it to steam for about 20 minutes When 20 minutes are up, remove the lid, the water should have fully evaporated. If not allow it to steam for a few minutes more. Once evaporated, fluff your rice up with a fork. Place the lid back on and allow it to simmer for 2 more minutes When the 2 minutes are up your rice is ready to be served Notes and Tips If you must, you can make this rice without black limes, by dehydrating some regular limes in your oven for at least 6-12 hours. I haven't tested this, but I think it will allow some of the same flavor compounds to develop, just like the homemade black garlic process You can buy Black Limes at any Middle Eastern grocery store and they are also carried at some indian grocery stores too. If not, order them online, I haven't found them on Penzey's but I've seen them on amazon If you are making a stock, add the spices to the stock when it's cooking so they have longer to infuse Cooking time and the amount of water is accurate for basmati rice, but if you are doing any other kind, then you should add as much water as you regularly use and cook for the same amount of time you usually do You HAVE to wash your rice, I get that Adam Ragusea said it's not that important the other day, but you HAVE TO wash basmati rice and here's why. Basmati Rice is delicate and easily breaks, no matter how well you package it, the rice will form a thin film of rice dust on every grain, and if you don't wash it off your rice will have a grainy texture. Another reason is that you want the rice to get super fluffy, if you don't wash basmati, you aren't removing the surface starches and your rice will come out clumpy You can use 4 TBSP of either Butter or Oil, I use half of each because the butter gives a nicer flavor to the rice, and the oil gives it a nicer texture submitted by /u/ObiEff to r/Cooking [link] [comments]

this is the front end of the recipe card back end of the recipe card the results! a slice while it’s still hot It definitely needs more seasoning and more veggies but I wanted to stay true to the original recipe. The up side is all the ingredients cost me less than $3 and it serves 4 people! The cookbook is an old Better Home and Gardens book of recipes from 1944 but sprinkled through out the book are both hand written and typed (from a type writer) recipes. There must be over 100 recipes, many of them use very basic and cheap ingredients, you can tell these are depression/ WWII era recipes made for families living off of very little food and with out fancy spices. I plan to post more as I go through the recipe book. Next on the menu is a tamale pie :) submitted by /u/bulletproof_bitches to r/Cooking [link] [comments]

If you buy a shawarma or grilled meat sandwich at any Middle Eastern restaurant, you've likely had both these sauces without realising. They're so ubiquitous in Middle eastern cuisines and essential for saucing up anything, I've had them with dozens of different foods and have yet to find one they don't go with. Here's how my sauces turned out If you'd like to support me, or prefer video recipes, here's the link to the full video recipe What are Toum and Shatta Toum in arabic means garlic, and it's also the name given to a specific garlic sauce from the Levant region of the Middle East. It's made by finely grinding garlic into a paste, then emulsifying it with oil and lemon to make a fluffy and delicious garlic sauce. It is closely related to the Spanish Aioli, though there is a slight difference in colour and texture. The sauce is also called Thomeya in some countries and has become synonymous with Shawarma partly due to the spread of Syrian shawarma stores throughout the region. Though most countries in the region have their own garlic sauces of some form, few have earned the reputation that Toum has. The primary difference between Toum and most of the other garlic sauces, is that Toum is very simply an emulsion of garlic and oil, other sauces such as the Egyptian Thomeya, or the saudi version usually contain Cream, Milk or eggs. The exclusion of these and the creation of a real stable emulsion, results in a fluffy sauce with the texture of a mayonnaise but 100% vegan, which means it can last a whole month in the fridge without deteriorating. I've had Toum with all manner of foods, from falafel and shawarma, to pizza and chicken wings, and they've all been great. I find that it's also a great mayo substitute in sandwiches particulary smoked turkey or grilled cheese sandwiches. The only downside to this sauce is that you'll have a serious case of garlic breath for a few hours after eating it, but lifes short and you deserve this sauce. Shatta (pronounced Shut-Ta) is the generic name given to chilli sauce, though it can also be known as Salsa Har (Hot Sauce) and this is usually made using a blend of fresh chillies. Unlike Toum there is no one specific recipe or formula that most people or nations follow and it can vary from restaurant to restaurant let alone city to city. The middle east has a number of famous hot sauces such as North African Harrissa and Yemeni Sahawiq (I don't know why some people spell it Zhug or Schug) but Shatta is definitely the most widely spread. I spent some time experimenting to put together a sauce that tastes similar to what you get in most shawarma stores, or with grilled meat platters and I think it came out perfectly. This sauce uses a combination of different pepper varieties to build heat at different levels, as well as some spices that round out the flavors. If you love sauces, I think you should give both of these a try. They're extremely versatile and can be used to fill sandwiches, spice up some grilled meat or vegetables, or even just eaten with some bread as a dip. Historical context Garlic has been consumed in the Middle East for thousands of years, even being found in the tomb of Tutankhamun. It was said to be a highly revered ingredient amongst the ancient Egyptians and was thought of as both a food and medicine. In the Ebers Papyrus a pharaonic medical text, garlic is said to give vitality, soothe flatulence and aid digestion, mild laxative, shrinks hemorrhoids, and rids body of "spirits". Garlic was also used widely in Mesopotamian cuisine, in what is now the site of the Levantine countries, with many recipes still surviving to this day, such a stew with garlic and leeks. I couldn't find any specific mention of Toum as a sauce going back in history, but my search was partly complicated by the name Toum also just meaning garlic. While the process of Making toum has changed in the past century with the introduction of the food processor and blenders, it has been made by hand for a lot longer. The traditional way to make Toum is by grinding garlic in a mortar and pestle, then slowly adding in small amounts of oil and working it in. Some restaurants still make it this way, though it is a labor intensive process. It also results in a more solid sauce than the food processor does, and it has a more gloopy texture. The chilli didn't make it's way out of South America until the 15th century, but it quickly found a home in the Middle East. Many Middle Eastern dishes already utilized heat producing spices such as Pepper and Cumin in large amounts, so it's natural that chilli peppers quickly became a part of local cuisine. The emergence of an alternative to expensive black pepper and the ease of its cultivation, quickly reshaped many dishes in the area. It's thought that by 1569 Hungary (under the rule of ottomans) began cultivating peppers which later became the base of their national dish. Since the introduction of the Chilli pepper, there are variations which have become synonymous with Middle Eastern cuisine such as Aleppo Pepper (Pul Biber), which is thought to have been cultivated and bred in Aleppo, Syria. It's not clear when chilli sauce became a feature in Middle Eastern cuisine, but it's likely that it spread through the Ottoman empire, where it was common for popular dishes to quickly make their way across the different territories. Unfortunately it's not easy to identify what varieties are mostly used in the Middle East and getting fresh Aleppo Peppers is very difficult. So this sauce is my closest approximation to how a Shatta would taste. Flavor profile Garlic Sauce The garlic sauce has an extremely strong garlic flavor that obviously comes from the copious amount of garlic used in the dish. Using fresh garlic will give you a sweeter and more milder garlic flavor, while regular supermarket garlic will give you a more sharp and spicy bite that comes from the Allicin within the garlic. As the garlic ages the amount of allicin grows which is why aged garlic is a lot more pungent. The addition of Lemon Juice adds a necessary brightness and sourness that is desperately needed in the sauce. If you use a neutral vegetable oil (as suggested), you won't get any further flavors in the garlic sauce, however some people do use olive oil and of course that imparts an olive flavor on the sauce. The garlic sauce is also notable for its texture, it has a fluffy and creamy texture that is similar to creme fraiche. It's quite a thick yet light consistency owing to the emulsified oil within it. Shatta (Chilli Sauce) This chilli sauce recipe has a deep and slow burning heat that is common among Middle Eastern chilli sauces. You do of course get a kick of heat when you first eat it, but it slowly builds thanks to the combination of different Chilli pepper types as well as the addition of some "hot" spices. Using fresh chilli peppers also gives you the brightness and freshness that you would expect from eating freshly ground chillies, notably when first made, this sauce will be a little sweet and over the next few days the flavors will develop significantly. The addition of Onion, Garlic and Ginger rounds out the flavor of the sauce so that you aren't just getting a ton of heat. Adding Lemon and Vinegar, turns up the acid in the sauce, which helps make it a bit lighter but also enhances the other flavors. In this recipe I used Habaneros, Cayenne Peppers and fresh paprikas. The Habaneros add a large amount of deep burning heat and a fresh fruity flavor. The Cayenne Peppers add some medium heat, that gives a sharp immediate kick and a long sustained burn. Finally the paprikas are there for a deeper more mellow flavor, as well as their delicious fresh fruity flavor. I also roast the peppers to bring out their cooked flavors rather than raw, as I find it helps to make the heat less sudden and better sustained. The addition of Cumin, Coriander and smoked paprika, is there to round out the sauce and add some more traditional middle eastern flavors. Ingredients Toum (Garlic Sauce) 150g (5.3 Oz) Garlic 135g (about 1/2 cup) Lemon juice 600g (21 oz) Neutral Vegetable Oil - Sunflower preferred 1 Tsp Salt Shatta (Chilli Sauce) 100g (3.5 oz) Habaneros 200g (7 oz) Cayenne Peppers 300g (10.5 oz) Fresh Paprikas 3-4 Cloves of garlic 1 Brown Onion 3 Tbsp Olive oil 3 Tbsp Lemon juice 1 Tbsp White vinegar 1 Tbsp Sugar 1-2 Tsp Cayenne Pepper (optional and should only be used if your sauce isn't spicy enough) 2 Tsp Garlic powder 1 Tsp Fresh ginger 1 Tsp Ground cumin 1 Tsp Ground coriander 1 Tsp Salt 1/4 Tsp Smoked Paprika Directions Garlic sauce directions: Peel your garlic and slice your cloves in half along their narrow side. In the center is a slightly green or yellow section which looks like a small plant, this is the garlic germ and it tastes bitter, pulling it out will make the garlic sauce taste a lot better. Remove the garlic germ from the center of each clove, it should come out if you bend your clove on either side of the germ, but if you want you can cut it out. You should have 150g after degerming your garlic Juice about 2 lemons and strain the juice to remove all pulp and seeds, these can cause the emulsification to break and so must be removed. Place your garlic and salt in your food processor and process until finely minced. This should take about 2 minutes. Every 15-30 seconds scrape down the side of the food processor to get the garlic moving again. The garlic should be very finely minced when you are done with this. When the garlic is finely minced add a teaspoon of lemon juice and process again for a minute, scraping the bowl every 15 seconds. The garlic should slowly form a thick paste Add one more teaspoon of lemon and process for another minute or two until a fluffy and fine paste form. There should be no obvious chunks of garlic left and the paste should be well whipped When the garlic has fluffed up, start your food processor, and slowly drizzle in 1/2 a cup of the oil. You should drizzle it in a flow as thin as a thread, and do not stop the machine until the recipe is completed. It's hard to maintain a constant stream so check my video to see how you can make your own emulsification resevoir out of a plastic cup that will make sure you get a very thin drizzle. As you drizzle the oil in, the garlic will emulsify into a sauce, you should take about 2 minutes with the first half cup. Do not proceed with the recipe until the first half cup has emulsified and thickened and your food processor contains a mixture that looks like a liquid mayonnaise Once the first half cup has emulsified you should slowly drizzle in a tablespoon of lemon juice Alternate drizzling in 1/2 a cup of oil and 1 tablespoon of lemon juice until both have finished. You should drizzle them in as slow as possible. This stage will take about 8-10 minutes. Make sure to wait at least 30 seconds before switching from oil to lemon so that you can ensure it has all been incorporated. Once completed, place the sauce in a container and place a paper towel directly on the sauce, this will wick away any excess moisture or oil. Let it rest overnight before serving I would highly recommend watching the video for this as you need to see the visual queues of when to add your oil and how slow to go with the drizzling, also read the notes below Chilli sauce directions: Wear some gloves for this or you will hate your life Slice the top off of each chilli and remove the pith and seeds Peel your ginger and slice into thin slivers Peel your onion and slice into quarters Place the peppers, onion, ginger and garlic on a baking sheet and drizzle on 1 Tbsp of olive oil as well as 1 Tsp of salt Bake in a 180c or 350f oven for 20-30 minutes until the chillies are cooked and slightly browned. Remove and let cool before moving forward Place all the baked ingredients into a food processor and process into a fine paste Add the remaining ingredients apart from the lemon juice and cayenne pepper, then blend until well mixed and a thick chilli sauce has formed Taste the sauce and see if it's spicy enough, if not, add the cayenne pepper and blend once more Add the lemon juice and mix in, your chilli sauce is ready Place the chilli sauce in a container and refrigerate overnight, the flavors will develop over the next 24-48 hours Notes and tips The emulsification can break really easily, if your emulsification does not work then check out the serious eats toum video where they explain how you can fix it using an egg white Going slow with your oil and lemon is essential, most food processors will come with an emulsification reservoir that you can add liquid to and it will slowly trickle in. If you don't have one, you can make one by poking a hole in the bottom of a plastic cup Heat is the enemy of an emulsification and so placing your oil in the fridge for a couple of hours before using, will help it setup quicker. You can also place the lemon juice in the fridge as well Make sure your food processor, lid and blades are completely dry before starting. Too much moisture at the start of an emulsification can cause it to break Please wear gloves when handling chillies, I did not and my hands burned for hours afterwards. I tried to clean them with Soap, Vinegar, Alcohol, Lemon Juice, Diluted bleach, Hand sanitizer and nothing really helped that much. Don't be an idiot like me submitted by /u/ObiEff to r/Cooking [link] [comments]

Throughout my 30-year career within the food and restaurant industry, I’ve worn many hats and been recognized as an “Iron Chef.” My restaurant empire has earned me a trio of coveted three-star reviews from the New York Times and a Michelin star. I’ve had a 44-season tenure on “Chopped,” and I’ve served as host on the Emmy-nominated talk show “The Kitchen.” But my most important job title is Dad. My wife Margaret and I are parents to three beautiful children, Madeline (12), Anna (10) and George (5). My family and I savor the time we spend connecting and cooking in my favorite kitchen – our home's! I’m here today with Campbell’s as a part of their ‘Kids in the Kitchen' platform to create new dinnertime rituals that engage the whole family by getting parents and kids cooking and enjoying meals together. Let’s chat general cooking tips, how to cook with children of all ages, shortcuts to creamy at-home winter meals, and how to create more quality time with your kids by cooking kid-friendly recipes together. Check out some recipe recommendations on Instagram here and here and connect with me on Facebook, Instagram and Twitter. I’ll be answering questions from 2-4 p.m. ET, ask away! Proof: https://i.redd.it/73agx21av4g41.jpg This is Geoffrey signing off. Thanks so much! submitted by /u/Geoffrey_Zakarian to r/Cooking [link] [comments]

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submitted by /u/marthaskitchen to r/GifRecipes [link] [comments]

Full Disclosure: I don’t have extravagant or complicated cooking sessions. I keep things as simple as possible to help save me time so the things I eat daily are not complicated. I’m also not a picky eater at all and enjoy the taste of everything. 1. An apple avocado a day keeps the doctor away I used to avoid avocados because of their high fat content, but now I often eat one avocado a day, usually as the first thing to break my fast (“breakfast”) and it’s shockingly filling. They are quite literally, the perfect low carb, keto-friendly food. They have very few net carbs, lots of fiber, and it’s mostly just fat. Not just any fat though, it has a magnificent fat profile of mostly monounsaturated fats. (This is the stuff olive oil has a lot of too.) I eat avocados with some... Salt & Pepper (pictured here) or Soy Sauce or Lemon Pepper How to buy and rotate avocados so you always have some ripe ones: I buy 6-8 avocados at a time because it takes several days for them to ripen and I like to have a good supply. An easy way to check if they’re ripe without having to smash the skin is to simply push down on the brown stem (if there is one). If it goes down, it’s ready. If too many avocados are ripening and you want to slow down the process, throw them in the fridge! As simple as that. With that trick in mind, I usually have 5-10 avocados in the fridge and 5-10 over the counter so that I have a constant supply. If you have too many avocados that have ripened, make guacamole! Guamacole is super easy to make! Mash up all the ripe avocados together Add some lime Add some minced up cilantro and you’re good to go! If you’re at a (mexican) restaurant and they serve chips and guacamole, tell them you don’t want the chips, but order some chicken or steak with it and dip it into the guac! Delicious. 2. Eggs Normally I eat 2-3 eggs, a few times a week. They too, like avocados, are a very keto-friendly food. They have zero carbs and are highly nutritious with an excellent amino acid (protein) profile. Pictured here are some fluffy hard boiled eggs with some salt and pepper. Simple and delicious. If I’m boiling eggs for the day, I will boil some extra ones at the same time to keep for egg salad (recipe below). Other keto friendly ways I prepare eggs? Scrambled or sunny side up, fried with coconut oil. Omelette with cheese/veggies Poached eggs (w/ Hollandaise sauce) (Basically “eggs benedict” without the English muffins.) Egg salad (below!) 3. Egg Salad This makes for a nice lunch idea that’s easy to customize and takes barely a few minutes to make because you just mash the ingredients together. Before (Just soft boiled eggs and avocado) After (mash up eggs, avocado and mayonnaise) Recipe: Mash up all these ingredients together: 1 Avocado 2 Soft-Boiled Eggs (hard boiled works too but soft is creamier) 1 tablespoon mayonnaise Optional: add garlic salt and pepper Optional: add some shredded Cheddar Cheese Optional: add cayenne to taste for spicyness 4. Simply Delicious Vegetables The following are common, non-starchy vegetables that I eat regularly: Asparagus & Brussels Sprouts Broccoli & Cauliflower How do I prepare these guys? Easy! I bake them! Don’t be scared of ovens, people, it’s stupid-easy to bake things! Just follow the simple steps below: Preheat the oven to 400F. In a small bowl, mix a few tablespoons of Extra Virgin Olive Oil and Soy Sauce together. Optional: add some minced garlic, maybe some ginger depending on the veggies used. Put the veggies in a big bowl and pour this small bowl of oil and soy sauce into the veggies and mix it well. Put the veggies on a pan with Parchment Paper for 400F for 15 minutes. And that’s it! Ta-daaaa! See how easy it was? I personally like the EVOO and Soy Sauce, but you could also just put it all with BUTTER, too. That’s keto friendly, too. Oftentimes the veggies are actually there to act as a carrier for the butter. 5. Blueberries! The Keto-Candy. Frozen blueberries are my favorite little snack! I love the crunch they provide and since they’re so cold, I can’t eat a bunch of them because then I’ll get brain freeze. This also reminds me to treat berries like candy, so I eat them sparingly and usually NOT daily. When they’re on sale, I stock up on a bunch of them, wash them and keep them in the freezer. (I eat raspberries and strawberries sometimes too, but blueberries are my jam, without the jam.) 6. Baked Fish Fish is something I have ~3x a week that I’m always trying to eat more of. On the days that I don’t eat fish, I take a fish oil capsule to get more Omega 3’s in my diet. This was a fillet of Alaskan Salmon surrounded by potatoes for the non-keto guests. :) I was at a friends and I suggested we bake some fish (tilapia), brussels sprouts and mushrooms and they didn’t even know we were eating a totally keto-friendly meal! Here’s how I bake fish (you could do this to fillets or whole fish): Preheat the oven to 375F Rub salt, pepper, olive oil, lemon and blackened fish seasoning on both sides of the fish. Bake at 375F for 25-35 minutes. Done! How easy is that! Other fish choices: I don’t eat tuna anymore because Wild Sardines in Olive Oil and Smoked Sprats are superior in every way. They are lower on the food chain than tuna and don’t accumulate toxins (such as mercury) and have a superior Omega 3 to 6 ratio! (Btw, I used to buy Riga Sprats but turns out they are stored in rapeseed oil, which is a terrible vegetable oil to eat, not only cause rape is bad, but it’s mostly bad fats… so no more of that brand!) 7. Salmon and Cream Cheese (And Avocado!?) In this photo I put salmon, cream cheese, avocado, green onions and some aleppo pepper on a big piece of lettuce to make a dank meal. Normally people eat the above ingredients sandwiched between a bagel. But you can’t have a bagel on a keto diet. Bagels are just bread. Fuck bread. Why would I want that stuff getting in the way of the deliciousness in the middle? Ingredients: Smoked Salmon Lox Cream Cheese Salt and Pepper to taste Optional: Chopped Green Onions (Scallions) Optional: Capers Optional: Avocado Optional: If you want a “carrier”, you could put it all on a piece of lettuce. 8. Cheese and Olives I’ve been eating this Kerrygold Dubliner Irish cheese as a standalone snack. I love to get a big knife and make extremely thin slices of these. The taste is so complex and satisfying. (They are available on Costco. And speaking of Kerrygold brand, by the way, their Irish butter tastes really good too. All their products come from grass-fed cows.) I may or may not eat this cheese with some olives. Olives have almost no net carbs and have a great fat profile, so they are a great little keto-friendly snack. I love the ones in brine. 9. Cream Cheese and Bastirma (seasoned, air-dried cured beef) One of my favorite dairy things is to get cream cheese and mix it with some Armenian cured deli meat called Bastirma. This is one of those foods that are not well known if you’re not familiar with the culture, but it’s highly spiced, the slices are extremely thin and delicious with some cream cheese. Here are some other Middle Eastern Foods that are keto friendly: Since my father is Lebanese-Armenian and my mother is Armenian-Armenian, I know about some foods that others may not know about that are very low carb and these are my random faves: Lebni / Labneh (Strained yogurt) This is a type of kefir cheese, made in a similar process as Greek Yogurt, but it tastes much more tart, like sour cream. Traditionally it’s spread on a plate and drizzled with olive oil and topped with some dried mint. I personally think it’s dank as fuck. Sujuk / Soujoukh / Yershik This is type of highly spiced, dried beef sausage that you could find at your local international market as well, probably in the deli section. I love to eat them with cream cheese. Note: One of the main drawbacks of deli meat, or highly processed meats is that their protein becomes inferior and a lot of important minerals (like potassium and magnesium) are lost as well, so I don’t make them my main source of protein. 10. Nuts: Macadamia’s and Almonds As you know, when one is on a low carb diet, they should replace those calories with fat and nuts are predominantly high in fat. The top two nuts that are very low in carbs AND have a very healthy fat profile are macadamia’s and almonds! Macadamia Nuts that are Dry Roasted with Sea Salt are one of my favorite snacks. They taste like butter balls that are perfectly salted. (~20cals each) I love these Wasabi & Soy Sauce Almonds. I always get a pound of these that last me the month. These Marcona Almonds with Rosemary are a bit pricey, but have an incredibly luxurious taste. Marcona almonds are fried in olive oil, by the way. Warning for those trying to lose weight: Nuts are high in calories and it’s easy to “accidentally” eat a few hundred calories of these if you are just munching mindlessly. Even if you practice severe carbohydrate restriction, eating more calories than you need can result in fat gain. (I still use MyFitnessPal when I want to ensure weight loss even on keto, but that's just me, YMMV) You could have other nuts too, like cashews and peanuts for example. But as dank as they are, I can’t go to town on them cause they’re somewhat higher in net carbs, so I eat them very sparingly and infrequently. If I’m going to have peanuts, I usually opt for peanut butter, actually. And on occasion, I go for cashew butter. (relevant peanut butter related meme) 11. Milk Alternatives for when I want a creamy drink Unsweetened flax, coconut, soy, hemp, cashew, almond milks. (We live in good times to have access to such variety!) Note that ALL of these must specifically say “UNSWEETENED” on their label. The beauty of these are that they are only 30-45 calories per cup. Coconut Milk: In the summertime, there’s something so brisk and refreshing about coconut milk. (It reminds me of summer, probably thanks to all those dark tanning products that smelled like coconut oil.) Hemp and Flax and Cashew milks: I have only tried these a couple times, they are a bit more fatty, creamy, thick and I like them. Almond milk is my favorite. Some people don’t like it at all and that bewilders me, but… I like it and it’s a yummy drink to me. I sometimes will heat up a cup and drink it hot. Soy Milk is my go to when I’m looking for a more hearty drink (clocking in at 100cals/cup), I really like unsweetened soy milk. It’s also great to add to your tea so it’s like a chai-latte. Protip: If you live near some Asian stores, you can find unfiltered soy milk which tastes like the real thing. But you must make sure it’s not sweetened. 12. Arugula Salad This is stupid easy to make. I just added arugula and avocado and salt & pepper and olive oil. How easy is that? Really easy. You could also do something similar with spinach. Loves me some spinach. 13. Keto-Friendly Foods On The Go If I’m on the go, I usually don’t have hunger and can get away with several hours without eating but… if I do... I like Quest Bars, specifically the Choc Chip Cookie Dough flavor. They are the only truly keto-friendly bars that I know of. (Edit: Costco carries Kirkland Protein Bars that are similar to these apparently and much cheaper!) Sunflower seeds (I love the cracked pepper version) found at most gas stations, are quite a good snack if you like spitting sunflower shells. If you’re not a fan of spitting sunflower shells, already-shelled-for-you roasted and salted sunflower seeds/kernels are also pretty delicious too. These also are found at gas stations. Just make sure they don’t have added sugar. I also take an avocado with me sometimes. Here’s how to eat a ripe avocado without any tools: Bite the skin at the top to remove it and spit it out. Squeeze the avocado out from the bottom up. Eat it as it comes out the top hole. Eventually the seed will come out as well and you just keep squeezing it out into your mouth and into the trash or straight into the trash. Fair warning: Keep the avocado in a place that won’t get mashed in your bag by other things or else it will make a mess. Ask me how I know. :P (Maybe even put it in its own zip lock bag or something) 14. Mineral Management and Daily Supplements Mineral management is especially important on a ketogenic diet to prevent feeling fatigue (especially before strength or endurance training) or if you’re not feeling well while in ketosis. These are the following things I take: Multivitamin: I supplement with a daily one-a-day multivitamin to cover my bases. Sodium & Potassium: It’s no coincidence that many foods I eat are somewhat higher in sodium overall, and that’s because the kidneys excrete more than usual while in ketosis and so I make up for it with the higher sodium intake. But, to not get too much sodium, I use “LoSalt” instead of regular salt because it’s more potassium in it and half the sodium (salt) which makes for a better balance. I also drink bone broth almost daily. Magnesium: Two of these magnesium pills a day (400mg) for 20 days will help stabilize magnesium levels. This improves almost every cellular process in your body (especially important for sleep and muscle cramps). This is doubly important on keto due to the kidneys excreting faster than usual. Fish Oil: If I did not eat fish that day, I’ll take 1-2 capsules of fish oil which has lots of omega 3’s in each capsule. Advisory: Many fish oil brands will say “1200mg” but really, only 300mg of it will only be Omega 3 fatty acids. So read the labels to make sure you're getting one with high DHA/EPA! Protein: If I haven’t ate much protein or I had a particularly hard strength training day, I will drink a scoop of vegan protein powder and add raw cacao and chia seeds in a blender bottle. The unflavored one tastes really blah but the chocolate or french vanilla flavored ones are a good powder that gets the job done with minimal fuss. 15. Special mention for Fiber If I’m feeling like I ate too many things that don’t have any fiber (read: meat, cheese, etc) and feel constipated, then I will have 1-2 teaspoons of organic psyllium husk mixed in water. It’s pure fiber which causes me to poop gloriously sometime later that day. ProTip: Nowadays, if I’m going traveling or camping, I will take a zip lock bag of this stuff with me and my bowel movements won’t feel disrupted from the traveling and it works incredibly well. (relevant meme) Well, that wraps it up Now you know what I eat on a regular basis. All this info above was from a blog post that I published yesterday titled "What I Actually Eat" but since self promotion is not allowed on this sub, I took the hour here to make it reddit-friendly. If you're missing an ingredient or curious to know exactly which product I use, there are a billion links (mostly on Amazon) in the official article. If you like my writing style, here's a link to the beginners guide I created for the keto diet that was very well received. Hope that helps! Edit: This post blew up and I'm glad this was valuable to many of you! I thank YOU for adding VALUE with your nifty comments! (It's not often I am greeted with so many excellent comments... This sub is a great support group!) Oh and thanks for the gold, internet-friend. submitted by /u/Antranik to r/keto [link] [comments]