#Cooking with Nutmeg

[reachablewellness]

Nutmeg: The Hidden Herbal Gem for Holistic Wellbeing

Nutmeg is one of my favorite spices in the fall season. I will often times place this herb in cookies to give them a special flavor (and it is one of my secret ingredients). More than just a culinary spice on a spice rack, nutmeg holds a treasure full of health benefits for health just waiting to be explored. As a seasoned nurse, herbalist, and founder of a wellness brand, I’ve taken a deep dive…

[lxvvie]

Simon Riley definitely eats beans on toast. I’m pretty most of the 141 does 😂😂😂

Absolutely. Positively. Quick breakfast. All that jazz.

Imagine the look on their faces when they find out about baked baked beans, though. I'm talking about the ones you eat with some barbecue.

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[sportsandlaughs]

[norsesuggestions]

18th century swedish fancy cooking be like:

"And for spice. Add nutmeg. More nutmeg. More!!"

- Cajsa Wargs cook book, basically

[tomatoluvr69]

Just watched a relative try to skip the work of shredding cheese for baked mac and cheese by cutting it into little cubes and stirring them into the mac and cheese sauce. It’s in the baking dish now and there are still big orange cubes all through it. Life is so hard when the options are either know-it-all micromanaging or having to eat a dish somewhere in the subpar to abysmal range…

[seven-deadly-dishes]

Baked Pears With Almonds, Honey And Ricotta

via The Mediterranean Dish

[hungersauce]

"why does adding butter to coffee make you have more energy for longer as opposed to black" you added nutritional value that's why. the human body NEEDS fat, it's why we can survive off of mostly-meat diets way better than meatless (look up rabbit starvation). Fat is fuel, and like most fats, butter provides more than just fat - it has vitamins, protein, electrolytes, cholesterol - regular coffee just doesn't have those things. (and yes, cholesterol IS good for you! Much like everything else, it's all about dosage in relation to your body's individual factors!)

Butter is probably one of the more 'palette friendly' fats you can add to coffee but mind the quality of the butter you add - coconut oil is also very nice in my personal experience. anyway yeah it doesn't give you a crash because you're actually fucking eating something and not just shoving stimulants in your brain to tell it you ate something

[reptilian-angel]

Day 12: Spicey

With fall baked treats, it’s all about the spice

[marnz]

made this banana bread on my lunch break today. It slaps!

[sylphwing]

i'm not gnna play pkmn x for a fair while but i'm just having fun thinking abt what to call everyone. i love making lists and diagrams ❤️

[hearditinapastlife2019]

making a beautiful rich pork bolognese with sake and loads of fresh thyme 🤍

[fieriframes]

[Approachable? Yeah. Not the 80 pounds I put in the brine at a time. 80 pounds in at a time? Oh, yeah. We've got to start with pink salt, allspice. Coriander. Whole cloves, whole black peppercorn, nutmeg, mustard seed.]

[mesaryth]

going to sleep now btw but i have one more thing to share I made mulled wine and it tasted good but tbh I diid make some dumb substitutions my mom was laughing at me

my drank ☕

[astridcookie]

terrible things have ensued. just btw.

[rubys-kitchen]

Pumpkin Chocolate Chip Bread

Chef’s Notes: Batter tastes pumpkiny. I don’t taste it as much once baked, but it is a nice bread with a crunchy crust.

Did I actually overbake it? Is it dry?

Ingredients

Cooking spray

8 tbsp (1 stick) unsalted butter, melted

1 cup white sugar

1 cup pumpkin puree (I roasted a pumpkin and took out the insides instead of using a can puree)

1/4 cup sour cream

2 large eggs

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

3/4 tsp Kosher salt 

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup mini chocolate chips

Instructions

0. Preheat the oven to 350°F.

1. Line a 9x5x3-inch loaf pan with parchment paper, then grease with cooking spray.

2. In a large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

3. In a different medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Fold in chocolate chips, reserving 2 tablespoons for topping the loaf

6. Transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if the top appears to be getting too dark.

I recommend the tenting, even if it’s not brown yet

8. Let cool for 15 minutes before removing from the pan and slicing.