whatsjococookin

[whatsjococookin]

Homemade spaghetti and meatballs (to go) So I made this dinner to take to someone’s house the other night. Typically I would have it all mixed together but I didn’t want it to dry out so I kept it deconstructed. Honestly these meatballs were so good though they didn’t even need sauce, but this sauce recipe (thank you @evahsimmons) is to die for, so it makes it even better! The meatball recipe is from a cooking class in Florence and are full of flavor and so moist. 300 g ground beef 200 g ground pork 2 eggs 1 cup of breadcrumbs or soaked bread (I used panko) 1 tbsp grated Parmesan 1 clove of garlic 1 glass of dry white wine Splash of milk Olive oil Salt and pepper Half of a yellow onion 6-8 garlic cloves Sprinkle of dried herbs (basil, oregano, thyme, rosemary, red pepper flakes) 1/2 cup of red wine 28 oz can of crushed tomatoes OR 5-6 fresh tomatoes 1 tbsp of tomato paste Meatball directions:

Put the bread in water or milk for a few minutes or if using bread crumbs place in bowl and add a splash of water. In a large bowl put the meat with 2 tbsp of oil. Combine the breadcrumbs, cheese (optional), a clove of garlic chopped, eggs, and salt and pepper. Mix all ingredients together. I find it easiest to just mix with my hands. Let stand for a half hour and then shape into balls. Put oil in a pan and when hot, put the meatballs in and cook until nicely browned. Pour over the wine and let it evaporate for a few minutes, then lower the heat and finish cooking for 5 mins. The metballs should be done when they feel firm but I always like to cut one in a half to double check that its cooked all the way through. 

Sauce directions: 

Dice onion and garlic. Sautée in oil until soft. Add dried herbs (basil, oregano, thyme, rosemary) and red pepper flakes and cook for one minute. Add tomato paste and red wine and cook until it thickens. Add 28 oz can of crushed tomatoes (or fresh tomatoes)  and add salt and pepper and cook for at least 30 minutes or until it gets to the consistency you like! 

Cook the pasta and enjoy. The meatballs are so moist that they are good on their own without sauce as well! 

#pasta #meatballs #italianfood #sauce

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Hot spiced apple cider ⁣ ⁣ This was the perfect drink for a cold and rainy morning. The infused flavor of the fruit in combination with the spices add so much to the cider and is definitely my new favorite way to drink it! I really just guessed on the measurements and did it by taste but this should be a rough guide! ⁣ ⁣ Note: you can make this alcoholic by adding spiced rum, bourbon, or fireball ⁣ ⁣ Half of a container of fresh apple cider ⁣ A pinch of cinnamon or one cinnamon stick for more cinnamon taste ⁣ 1 star anise ⁣ A pinch of ground cloves ⁣ A pinch of brown sugar ⁣ ⁣ Add all the ingredients and turn on low heat. Cook for 25-30 mins, stirring occasionally. Strain and serve or feel free to serve with the fruit as well! Enjoy!!⁣ #hotcider #applecider #fallvibes #falldrinks #appleseason #cocktails #fallcocktails

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Tagliatelle Alla Bolognese ⁣ ⁣ This is a recipe from one of my favorite italian cookbooks “Classico E Moderno.” If you’re looking for some unreal tasting recipes, highly recommend it! This recipe slow cooks for hours and turns out absolutely delicious. ⁣ ⁣ 1 tbsp canola oil ⁣ 8 oz of pancetta⁣ 1 small Spanish onion, diced ⁣ 1 carrot, diced⁣ 1 celery stalk, diced ⁣ 1 pound of ground beef (ideally 80% lean)⁣ 3 tbsp of tomato paste ⁣ 1/2 cup of dry white wine ⁣ 2 tbsp of flour ⁣ 2 1/2 cups of chicken stock (I would go a little less next time)⁣ 1/2 cup of whole milk ⁣ 1/8 tsp of nutmeg ⁣ Fresh tagliatelle is best but boxed works too ⁣ 1 tbsp of unsalted butter ⁣ Parmesan for topping ⁣ Salt and pepper ⁣ ⁣ Heat a large pan over medium heat. Add the oil to coat until it is shimmering. Add the pancetta and cook until it is brown and crispy about 6 mins. Stir in the onions, carrots, and celery and cook until soft but not browned about 6 mins. Add the ground beef and cook thoroughly about 6 mins. Add the tomato paste, coating the other ingredients and cook until it turns a shade darker, about 2 minutes. Pour in the wine and bring to a boil, stirring to loosen any flavorful bits cooked onto the bottom. Boil until the wine has evaporated about 7 mins. Scatter the flour over the contents of the pan, stir it in and cook stirring constantly for one minute. Stir in the stock, add salt and pepper and bring to a simmer. Stir in the milk and nutmeg and bring to a simmer then lower the heat and simmer covered until thick and aromatic about 2 hours or longer if you prefer thicker sauce. During that time remove the lid, skim any fat with a tablespoon and continue to season with a sprinkle of salt and pepper (But not too salty or spicy. When the sauce is almost finished cook the pasta. Drain and add the bolognese. Add the butter and toss well until it thickly coats the pasta. Enjoy!! #bolognese #italianfood #pasta #dinner

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Caprese pasta salad ⁣ ⁣ This is a super refreshing, light, and easy meal that’s perfect to meal prep and bring on the go or eat at home. Thanks to @clarenhesburgh for the recipe. This recipe would be for multiple servings I just eyeballed it all and made it to taste to make enough for only one serving. ⁣ ⁣ 1 lb. pasta cooked (I used penne) ⁣ 8 oz. ciligini mozzarella halved⁣ 2 pt. grape tomatoes, halved⁣ 1/4 c. thinly sliced basil, plus more for garnish⁣ Balsamic glaze, for drizzling⁣ ⁣ The dressing ⁣ 1/2 c. extra-virgin olive oil⁣ 3 tbsp. red wine vinegar⁣ 1 tsp. Italian seasoning⁣ 1 clove garlic, minced⁣ kosher salt⁣ Freshly ground black pepper⁣ ⁣ If you’re making the pasta fresh, let it cool before using so it’s room temperature and doesn’t melt the cheese. In a large bowl, combine pasta, mozzarella, tomatoes and basil. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve. Enjoy!!! ⁣ ⁣ #pastasalad #pasta #capresesalad #lightmeals #mealprep #lunchbox

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Seared Tuna Steak with Citrus Vinaigrette ⁣ ⁣ This was a super delicious, easy, refreshing recipe that I would 100% make again. I have a few changes and suggestions I will include below, but it was a really awesome dish. ⁣ ⁣ Suggestions: The recipe calls for Ahi tuna but I used a tuna steak instead. It worked but I imagine using ahi tuna would make it a little more rare and thinner slices so would do that going forward! The recipe also doesn’t involve cooking the tuna on the stove, only “cooking” it using the acidity from the grapefruit. If I had sushi grade fish I would absolutely do this but since it wasn’t I opted to cook it to be medium rare instead. Lastly the recipe calls for 2-3 hot peppers and I used one and was on fire so I would definitely just do a half a pepper next time or use a more mellow one. ⁣ ⁣ The recipe is the original but if you do cook it just sear it on all sides on the stove until cooked to your liking! I still marinated it beforehand but only for about 10 mins since I was cooking it. ⁣ ⁣ Serves 2⁣ One pink grapefruit ⁣ 1/2 tbsp of fish sauce ⁣ Yellowfin, blue bigeye or Ahi Tuna (sushi grade preferably) ⁣ 1 tbsp sesame oil ⁣ 3 tbsp of olive oil plus a little extra for cooking⁣ 1/2-1 fresh red chili pepper finely sliced (or less if you want less heat)⁣ Fresh mint leaves ⁣ Optional: cilantro ⁣ Glass or cellaphane noodles (also called bean threads or Chinese vermicelli) ⁣ ⁣ Squeeze the grapefruit juice into a plastic bag with the fish sauce. Add the tuna and release all of the air so the tuna is fully covered. Leave for 40 mins. Pour the grapefruit juice mixture into a bowl. When the time is up the outside of the tuna will be pale and “cooked. Put it aside. For the dressing mix the sesame oil, olive oil, and chilies into the grapefruit juice. Chop up mint and cilantro (if you like it) and pat it onto the tuna to encrust it. Wrap in plastic wrap and put in fridge. Boil noodles for 1 minute. Drain. Add olive oil to a nonstick pan and add the noodles until they are crisp on one side. Now flip and do the same on the other side. Place the noodles on a plate and slice the tuna to be 1/4 inch thick and place on noodles. Drizzle dressing

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Honeynut squash ⁣ ⁣ Fall=squash season. You can really use any type of squash for this but I like to use either honeynut or acorn especially. Honeynut squash are related to buttternut and have a slightly similar flavor but are much more nutritious. In fact it’s estimated that a single serving has twice the amount of vitamin A of an equal amount of butternut squash.⁣ ⁣ One honeynut squash ⁣ 1 tbsp of olive oil ⁣ Salt and pepper to taste ⁣ A sprinkle of Cinnamon ⁣ A sprinkle of nutmeg ⁣ Optional: 1 tsp of butter, 1 tsp of brown sugar ⁣ ⁣ Preheat the oven to 450. Slice the squash in half and scoop out the seeds. Using a spoon or brush, brush olive oil on the inside of each squash. Sprinkle with cinnamon, nutmeg, salt and pepper. Place the squash cut side down on the baking sheet and bake for 15-20 mins. Then flip it over and bake 10 mins on the other side. Using a fork make sure it’s soft and easy to put the fork through before stopping cooking. Optional: When you take it out take the butter and spread it and then sprinkle with brown sugar. Scoop out and enjoy! #squash #honeynutsquash #fallrecipes #veggies #fruit

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Raspberry brownie pastries ⁣ ⁣ This was one of my favorite recipes when I was a kid but I totally forgot about it until yesterday. I couldn’t find the recipe anywhere so I just guessed as much as I could (if I find it I will update). It was very easy and looked pretty fancy if I do say so myself. There’s nothing better than the combo of raspberry and chocolate in my book. ⁣ ⁣ Brownies (I used a box mix but feel free to make homemade) ⁣ One box of phyllo dough sheets⁣ One container of raspberries⁣ 2 tbsp of melted butter ⁣ ⁣ Optional drizzle:⁣ One small carton of heavy cream ⁣ One handful of chocolate chips (I used milk) ⁣ ⁣ Bake the brownies at least an hour prior to when you want to make these so that they can fully cool. Once cool take out the phyllo dough sheets. Preheat the oven to 350. Place the brownie on the side of the full sheet (2 layers of sheets I would say). Add 2-3 raspberries on top and wrap up the brownie sort of rolling the phyllo dough around it so it is fully encased. Fold the sides underneath. It will look like a little package. Continue with as many as you want to make. Melt the butter and drizzle a little over the tops to make it golden and crispy in the oven. Cook until golden. Once out of the oven combine the cream and chocolate chips and melt. Drizzle over the top. Serve hot! #dessertrecipe #dessert #brownies #rasberry #fancydessert #dinnerparty #chocolatedessert #chocolaterecipes

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Ultimate grilled cheese ⁣ ⁣ Alright here’s a super easy one for ya! 3 ingredients, 5 minutes, and sometimes you just need some good old fashion comfort food. ⁣ ⁣ Two slices of your favorite bread ⁣ Butter (I prefer the spreadable kind for this)⁣ Mozzarella cheese (I used 5 cherry size cilegine balls and sliced it)⁣ 1-2 slices of Sharp cheddar cheese ⁣ ⁣ So there’s a couple keys to getting the bread perfectly toasted and cheese perfectly melted. Butter both sides of both pieces of bread. Preheat a pan to low medium. Place the plain bread (no cheese yet) in the pan and cook one side until just about golden. Next, remove the bread from the pan and set up the cheese on both slices of bread on the side that you just toasted. Leave it as two slices next to each other (as you see in the photo) and cover, cooking for about 5 minutes until almost fully melted. When it is just about completely melted put one slice on top of the other and cook for another 1-2 mins on each side. The cheese will be perfectly melted and bread toasted but not burned! Slice diagonally of course. Enjoy!! ⁣ ⁣ #grilledcheese #lunch #comfortfood #recipesforkids #rainydayfood

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Xi’an Famous Foods Spicy Biang Biang Noodles ⁣ ⁣ Xi’an Famous Foods is famous for its cumin lamb noodles. Although it’s hard to compare, this recipe is a fabulous recreation and tastes almost identical to the actual thing. The noodles are homemade as well as the chili oil. You can purchase the restaurants chili oil on their website and I’m sure that would save a bit of time and buying a lot of spices but homemade is pretty good. This is  @omnivorescookbook noodle and chili oil recipe and @thewoksoflife sauce recipe! This Serves 4⁣ ⁣ 8 oz Lamb shoulder (you could use ground lamb too. I think I would do this next time to make it easier)⁣ 1 tbsp of vegetable oil ⁣ 3 tbsp rice wine (split into 2 tbsp and one tbsp)⁣ 1 tsp cornstarch ⁣ 1 1/2 tbsp cumin seeds or 1 tbsp of ground cumin ⁣ 2 tsp of coriander seeds or 1 1/2 tsp ground coriander⁣ 1/4 tsp ground white pepper ⁣ 1 tbsp grated ginger ⁣ 7 cloves of minced garlic ⁣ 1 long hot red or green chili pepper⁣ 3 tbsp of chili oil (4 tbsp chinese chili flakes, 2 tsp five spice powder, 1 tsp sichuan peppercorns, 1 whole star anise, 2 bay leaves, 1 cup vegetable oil, 1 piece of thinly sliced ginger)⁣ 1 tsp sugar ⁣ 1 tsp of black or rice vinegar⁣ 1 tbsp soy sauce⁣ 1/2 tsp salt⁣ 1 small red onion⁣ 3 cabbage leaves roughly chopped⁣ 1/2 cup finely diced celery ⁣ Noodles: 2 2/3 cup all-purpose flour, 1/2 tsp of salt, 1 cup minus 1 tbsp of room temp water, vegetable oil⁣ ⁣ To make the chili oil (https://omnivorescookbook.com/how-to-make-chili-oil/)  combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster. Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly. When the oil cools down a bit, scoop out and discard the star anise and bay leaf. The oil is now ready to use! Its flavor will mature if you let it rest for a day ( I gave it a few hours), allowing the spices to infuse into the oil. The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.

This gives perfect step by step directions how to make the noodles with either a mixer or by hand. https://omnivorescookbook.com/recipes/hand-pulled-noodles. I used a stand mixer to make my life easier so I’ll include those directions below but I highly recommend using the link for further directions. Mix the flour and salt in the bowl of the KitchenAid mixer and mix with the dough hook. Slowly drizzle the water down the side, all along the bowl. This should take about 1 minute. Once the water is incorporated, turn to setting 2 and knead until a rough dough ball is formed, another 2-3 minutes. Cover the dough with plastic wrap and let it rest for 20 minutes. Either knead in the machine on setting 4 for 30 seconds or by hand for 1-2 minutes. FOR WIDE NOODLES: Cut the dough into 8 pieces. Roll each piece into approximately 3”x5” (8×13 cm) ovals, 1/4” (1/2 cm) high. Coat the dough(s) generously with oil and cover with plastic. Let rest for 2 hours. I cut into slices but you can just pull the full pieces as well. One at a time, grip the ends and pull it apart in one swift motion. Cover with plastic once you pull them all so they don’t dry out

About an hour and a half into the two hour dough resting period begin to make the sauce. This is the recipe to follow: https://thewoksoflife.com/cumin-lamb-biang-biang-noodles/  Combine the sliced lamb (against the grain) with 1 tablespoon vegetable oil, 1 tablespoon rice wine, and 1 teaspoon cornstarch. I also sprinkled in some of the spices to add a little extra flavor. Set aside to marinate.

If the spices are already ground skip this next part. In a clean, dry pan over medium heat, add the cumin seeds, coriander seeds, and white pepper. Toast the spices until fragrant, about 5 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside. Prepare all your vegetables, and set those aside as well. Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook, so make sure you time it right so that they’re cooked and drained around the same time that your sauce is done.

To make the sauce, heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the ginger and cook for 1 minute. Add the garlic and chili pepper, and cook for another 30 seconds. Crank up the heat to high and add the marinated lamb. Stir-fry the lamb until just browned, and immediately add 2 tablespoons rice wine, along with your prepared spice mixture, the chili oil, sugar, vinegar, soy sauce, salt, onions, and celery. If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it. While that’s going, throw your noodles and the cabbage into boiling water, and cook for 90 seconds to 2 minutes. Transfer the cooked noodles and cabbage to the pan and toss until everything is completely coated in the sauce. 

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Beef Wellington⁣

⁣I can’t believe I have never had this before! If you’re looking for a dinner for date night or to impress at a dinner party, this is the perfect recipe for you. ⁣

⁣I would go with 1-1.5 filets each depending on size and you can do two if you want leftovers! This serving size is for 4 filets.⁣

⁣4 filet mignon 1.5-2 inches tall⁣

2 medium shallots⁣

1 pound of white button or baby Bella mushrooms⁣

Fresh chives⁣

Parsley ⁣

1 peppercorn encrusted Boursin cheese⁣

2 packages of Pepperidge farm puff pastry sheets (4 total sheets) you can also use phyllo Dough to be less thick of dough it’s just tough to work with ⁣

1 clove garlic ⁣

1 stick of butter (you don’t use it all) ⁣

Filling: Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible. Heat 2 tbsp butter in a pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with salt and pepper to taste.

The steak: Season the filets mignons generously on all sides with salt and pepper. Heat the 1 tbsp butter in pan over medium-high heat until very hot and sizzling. Put the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Cover and refrigerate for at least 1 hour. Preheat the oven to 400 about a half hour into the refrigeration.

To assemble: Mash the Boursin with a fork in a small bowl until spreadable. Lay a single puff pastry sheet on a clean, dry surface. Melt about 1/4 cup of butter. Set the filet in the middle of sheet and Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling. Fold the dough tightly around the steak in four sections.  Brush the outside surface lightly with butter and sprinkle chives. Transfer to a baking sheet and position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake for medium rare, 17 to 22 min. Serve immediately.

Note: If using phyllo dough follow the directions on this link instead https://www.finecooking.com/recipe/individual-beef-croustades-with-boursin-mushrooms

⁣Enjoy!! ⁣

#beefwellington #filetmignon #steak #fancyfood

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Magic chocolate ball ⁣ ⁣ How cool does this look?! It’s something you would literally go to a restaurant to get but now you can easily make it at home! This is a @buzzfeedtasty recipe that is so easy and so perfect for impressing people. It tastes even better than it looks :) ⁣ ⁣ For two servings of full circles (I broke it in half so it made four) ⁣ ⁣ 8 oz milk chocolate⁣ ½ cup assorted berries, for serving⁣ One scoop of ice cream (I used coffee chip and it was AMAZING) ⁣ 8 oz dark chocolate 70% cacao or higher chopped⁣ 1 cup heavy cream⁣ **need a plastic fillable ornament you can buy at craft stores like Michael’s or baking stores** 6 inch makes this size but I also did 3 inch ones⁣ ⁣ Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth. Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes. Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.⁣ Twist back and forth with a gentle motion, making sure that you’re not applying too much pressure it’s fragile. This is to make the base flat. I didn’t do this part becuase I accidentally broke them in half anyway). On a plate place a scoop of ice cream then slowly place the chocolate ball on top. Surround with berries. Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.⁣ Pour the chocolate sauce over the ball in a circular motion.⁣ Enjoy!⁣ ⁣ #dessert #magicchocolate #chocolate #partyideas

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Middle Eastern Chicken Kebabs⁣ ⁣ This was @onceuponachef recipe and it was super easy and delicious! I loved the combination of flavors and it was healthy too! I served it over saffron rice (recipe posted previously) and it was a great balance of flavors. ⁣ ⁣ 1 cup plain whole milk Greek yogurt ⁣ 2 tablespoons olive oil⁣ 2 tsp paprika ⁣ 1/2 tsp cumin⁣ 1/8 tsp cinnamon ⁣ 1 tsp red pepper flakes (or 1/2 for less spice)⁣ Zest from one lemon ⁣ 2 tbsp fresh lemon juice ⁣ 5 garlic cloves minced⁣ 2 pounds of boneless skinless chicken thighs (you can use breast but it will be a little more dry)⁣ Salt and pepper⁣ One red onion ⁣ ⁣ In a bowl combine the yogurt, olive oil, paprika, cumin, red pepper flakes, cinnamon, lemon juice, zest, salt pepper and garlic. Thread the cubes chicken onto the skewers with the onion. Spread the chicken out a bit. Brush the marinade all over the meat coating well and refrigerate at least 8 hours or overnight. Heat the grill to medium high. Grill until golden brown and cooked through 10-15 mins. Enjoy!! ⁣ ⁣ Original recipe: https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html⁣ ⁣ #chickenskewers #onceuponachef #kebab #chicken #grilling

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Spicy tuna on crispy rice ⁣ ⁣ This is an awesome recipe that is perfect for dinner parties or a quick and easy meal on your own. The only important thing is making sure you get sushi grade fish which you can get from most local fish markets. I cheated a bit and bought sushi rice from a restaurant but you can make it yourself as well. ⁣ ⁣ Makes 2-3 servings ⁣ 1 container of sushi rice⁣ Small piece of sushi grade tuna (it makes more than you think)⁣ Half of a jalapeño ⁣ Vegetable oil ⁣ Spicy mayonnaise (I got it from a restaurant premade)⁣ ⁣ Spray a square or rectangular pan with nonstick cooking spray. Using your hands or a fork flatten the rice to be about 1/2 inch-1 inch thick. Put it in the freezer for about 20 minutes until it is firm to work with. If you are making it in advance you can put it in the fridge for a few hours instead. In a food processor mix the tuna and spicy mayo to be whatever texture you prefer. When the rice is finished heat vegetable oil over medium heat in a pan. Once it’s hot cut out rectangular pieces of rice and place in the pan, cooking for 3-4 mins until crisp and then flipping. You don’t want it to be too hot that it burns but you want it to get crispy. You may have to adjust temp a little. Once finished add the tuna mixture on top and top with a jalapeño. Enjoy immediately (with a side of spicy mayo for dipping)! ⁣ ⁣ #sushi #spicytunacrispyrice #sushitime

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Vegetarian lettuce wraps ⁣ ⁣ ‼️Vegan and Vegetarian‼️Even if you’re aren’t a tofu person these are still delicious and super easy to whip up! ⁣ ⁣ Half a package of tofu⁣ 1 carrot, julienned⁣ 1/2 cup of mushrooms diced (I used shiitake, Bella, and ouster) ⁣ 1/2 tsp of minced garlic ⁣ 1/2 tsp of minced ginger ⁣ 1.5 tbsp of soy sauce ⁣ 1.5 tbsp of hoisin sauce ⁣ 1 tsp of rice vinegar⁣ 1 tsp of sesame oil ⁣ Olive oil for cooking ⁣ Romaine/butter lettuce ⁣ Sweet chili sauce to top/ sriracha/ or fresh red chili paste (I use the brand Huy Fong) ⁣ ⁣ ⁣ Drain and press the tofu. Crumble it with your hands or mash it with a fork.⁣ Heat a large pan over medium-high heat, add two tablespoons of oil and fry the tofu, stirring regularly, until browned. Transfer to a bowl and reserve. Add more oil if the pan is dry and then add the ginger and garlic until soft and fragrant. Add the mushrooms and stir until beginning to brown. Then add the carrots and cook for 2-3 minutes. I wanted them to still have some crunch but you can cook longer if you want them to be soft. Combine the hoisin sauce, soy sauce, vinegar and sesame oil in a bowl. Add the tofu back to the pan and mix in the sauce. Cook for another 2-3 minutes over low medium heat. Wash and dry lettuce. Add the mixture to the top and top with chili sauce. Enjoy!! #tofu #lettucewraps #veganrecipes #vegetarianrecipes #lunchtime #lunchathome #dinner #dinnerathome #eatyourveggies

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Secret veggie pasta (4-5 servings)⁣ ⁣ So I literally just came up with the ingredients for this as I was making it. It started off as a homemade tomato sauce with tomatoes from the garden and then turned into a healthy pasta dish filled with hidden veggies. I added some chicken sausage as well but that’s definitely optional! ⁣ ⁣ 1 carrot diced small⁣ 1 celery diced small ⁣ 1/4 cup of white onion diced small⁣ 1 cup of spinach ⁣ 2 tsp of minced fresh garlic ⁣ 4 medium large red tomatoes⁣ 3/4 package of chicken spinach sausage sliced ⁣ 1/8 tsp of Trader Joe’s Italian bomba sauce/any Calabrian chili pepper (I promise this wasn’t spicy at all so add more if you want spice)⁣ Optional: 1-2 spoonfuls of favorite tomato/marinara sauce ⁣ 1/2-3/4 box of any shape pasta (I used penne)⁣ 1/4 cup of olive oil ⁣ 1/4 cup of pasta water ⁣ Salt to taste ⁣ ⁣ Heat a pot on medium. Once hot add olive oil and garlic. After 2 minutes add the carrots, onion, and celery. Cook for 2-3 mins while stirring. In a separate pan add and cook the sausage until fully cooked. Start boiling the water for the pasta. Going back to the veggies, cut the tomatoes in half and squeeze all of the inside into the pot. Add the skins that are in tour hand by breaking them into small pieces (you can make it smaller with your spatula as you cook as well). Now here if you want to add a spoonful or two of your favorite jar of sauce you can do that as well or you can keep it fully homemade. I added one small scoop of Rao’s marinara to give it a little more thickness. Mix it all together and add a little more olive oil if needed. A lot of this is going to be taste testing and adjusting based on what you like. Add the Italian bomba sauce and mix again. Turn the heat to low and let it simmer, but be sure to stir every few mins so that it doesn’t dry out. Cook the pasta and before draining add the 1/4 cup of pasta water to the sauce. Once the sausage is fully cooked add that as well and continue to stir until fully coated. In a pan over medium heat cook the spinach for 2-4 mins with olive oil and then add to the pasta. Add salt and pepper to taste. Enjoy!! #pasta #homemadesauce #tomatosauce #eatlocal #gardenveggie

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Sourdough bread ⁣ ⁣ Pretty proud of myself for this one... only took three days to get the final product 🤯 This was my first time ever using a sourdough starter and it turned out pretty well! I’m just going to put the link of the recipe that I followed (although I didn’t follow the super specific things like temperature). So if anyone has any questions I’m happy to try to answer them but this guide is very helpful!! ⁣ ⁣ https://www.theperfectloaf.com/beginners-sourdough-bread/⁣ ⁣ A couple notes:⁣ -I used bread flour and all purpose flour instead of wheat and rye ⁣ ⁣ - I started the levain the night before instead of 8 am and let it sit overnight instead of a few hours to really get the flavor ⁣ ⁣ - I didn’t split it into two I made one big one ⁣ ⁣ Enjoy!!! ⁣🥖🍞 ⁣ #sourdoughstarter #sourdough #sourdoughbread #bread #letsgetthisbread #breadmaking ⁣#theperfectloaf

[whatsjococookin]

Coconut crepes with passion fruit curd ⁣ ⁣ Passion fruit is one of my favorite fruits and this was the perfect recipe that really emphasized the passion fruit flavor. It’s a recipe from @kaluhiskitchen and absolutely delicious. You do need to use actual passion fruit and not juice but it is so worth it! ⁣ ⁣ This is supposed to make two servings! I split it in half and got three crepes which was the perfect amount for me. It’s a little tricky to split because of the eggs but just guesstimate the best you can. ⁣ ⁣ ⁣ For the crepes⁣ 1 cup of all purpose flour (can also substitute coconut flour with the correct ratio) ⁣ 1 egg⁣ 3 tabespoons of sugar⁣ 3/4 cup of milk⁣ 2 tablespoons of desiccated/shredded coconut⁣ ⁣ For the curd⁣ 1 egg yolk⁣ 2 passion fruit⁣ 3 tablespoons of confectioners sugar ⁣ 1 tablespoon of unsalted butter⁣ ⁣ ⁣ First, begin working on your curd. In a bowl, add your egg yolk and the granulated sugar. Whisk those together until combined. Put a double boiler on the stove or a metal bowl over a pot. You don’t want direct heat or the egg will cook too much. Pour in the mixture and stir for 5 mins. Then add the butter and combine. Lastly add the passion fruit and stir for 5 more mins. Once done remove from the heat and put through a sieve to remove the seeds. I personally didn’t do this because I like them but totally your choice! Put in the fridge to chill. ⁣ ⁣ Now, for the crepes!⁣ ⁣ Place your egg and your sugar in a bowl and whisk until frothy and pale yellow. In another bowl, combine your flour and the desiccated coconut until well mixed. A little coconut goes a long way. Be careful not to add too much as it will weigh down your batter.⁣ ⁣ Add the frothy egg mixture and fold it in. Once roughly combined, add your milk bit by bit until the batter had the consistency of a light yoghurt. The lighter your batter, the thinner your crepes. Spray a pan and allow the crepe to get golden brown on each side. Top with the curd. Enjoy! (Trust me you will) #passionfruit #crepes #breakfast #tropicalfruit #breakfastathome #brunch #coconut