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Kiana Khansmith
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Sweet Seals For You, Always
trying on a metaphor
Love Begins
"I'm Dorothy Gale from Kansas"
i don't do bad sauce passes
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DEAR READER
Keni
Three Goblin Art
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Stranger Things
❣ Chile in a Photography ❣
occasionally subtle
Misplaced Lens Cap
he wasn't even looking at me and he found me
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@missespider
DIN TAI FUNG CUCUMBER SALAD!
Would you try this?!
The hype is so real with all of these cucumber recipes so I had to try another version! Ilb: @logansfewd
All you need is:
Cucumbers
Red onion
Grilled chicken
Green onion
Peanuts
Garlic
Sesame oil
Rice vinegar
Tamari
Honey
Chili oil
Sesame seeds
Guys... I'm telling you, adding chicken to this is a game changer! It was delicious!!!
That right there is a good solid burger patty with the intriguing addition of middle eastern spices 👀👀👀 (and as we all know variety is the spice of life, and spice is the variety of food.) I’m also intrigued by how she put the patty in the pita(?) which makes it a sort of burger panini. It looks good and I am going to have to try it.
I want to make this for my family, but my mom’s pretty iffy on beef that is anything but well done (dry as fuck) so I’m wondering how to cook it throughly enough without burning the bread.
You can cook it in very thin pita with a thin layer of minced beef/lamb so that the meat is cooked brown all the way through in only 1 minute per side.
But also! Red Meat is "Well Done" at 160F/72C (white meat is 165F/75C). Bread actually doesn't even toast until 255F/123C!!
So, if you make the full size patties in a frying pan on a low-medium heat, or an oven set to 300F/150C, it will take about 20 minutes to cook instead of only 3 minutes, but it will DEFINITELY not burn the bread, and the meat will be VERY well done.
Here is the oven based recipe I suggested elsewhere on the post
The first time I had this dish was in Lebanon when a childhood friend took me to a restaurant called Taaj El-Moulook (meaning The kings’crow
@bananafosters In case you are interested also!
Smoked Paprika Roasted Potatoes
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yo mr white check this out
@rosetower
ok this one's not that hard i recommend it. it looks like a lot of steps but its really a lot more simple. i made twice as this for the amoutn of bread i made in the pic for reference:
-yeast 15 gr
-flour 165 gr (15 for the yeast*)
-lukewarm milk 75cc aprox (25 for the yeast*)
-wheat bran 30-35 gr
-salt 7 gr
-brown sugar 10gr (this one im not sure how its in english bc apparently azucar negra and black sugar arent the same? idk just like. a dark sugar)
-lukwarm water 25cc aprox
-butter 25gr
-egg for adorning
-asorted seeds
1) mix the yeast, flour and milk together with half a teaspoon of white sugar and let it proof on its own on
2) mix the bran with the remaining milk, hydrating it
3) mix the flour, salt, sugar, and bran together in a bowl, leaving a hole in the middle
4) add the yeast mix and the softened butter to the middle, mixing and adding water as its needed
5) knead for around 10 minutes until its soft and flexible
6) let it proof then cut into 30 grams pieces (just make sure theyre all around the same size)
7) once made round, let it proof again in a greased pan until it doubles in size
8) paint the top with the egg and some water and add the seeds
9) bake in a preheated oven at 180°c (360 farenheit) for around 20 minutes. take out of the oven and slightly paint wiht water
side note: if youre making bread you probably want to mix the yeast with a bit of flour and the liquid youre using + a tiny bit of sugar regardless of what youre making
also when youre kneading dont press too hard, roll it all the way up to your elbow and try not to break the surface of the bread
Pesto Chicken Pillows
Follow for recipes
Is this how you roll?
oh u made a lemon pound cake?? I've been meaning to make something lemony recently... do u have any recommendations for a beginner bc i don't bake too often >_< just muffins
Oh um! Let me search for it later but there was this very good lemon pound cake recipe I did a while ago that was an orange one but the lemon switched out. The best part about that one is that you could completely do it on a blender so it's good for beginners! If not I'll send another one I'll do it in an hour or so
@23exe dont know why but i cant add you but heres the ingredients and the recipe
2 eggs 100 ml of oil 2 lemons cut in pieces with their skin and without seeds 250gr of sugar vanilla essence a pinch of salt 300gr of leavening flour (note that if you dont have you can use regular flour and baking powder) preheat oven at 340F or whatevers the approximate on american ovens
put all ingredients except the flour on a blender and turn it on (if you want to do it a lot or leave bits of lemon here and there its up to you)
add the flour and mix (you can do it on the blender but if it doesnt work you can just do it on a bowl)
add the mix to poundcake molds or any kind of mold you want (the molds need to be floured already) and put them in the oven for about 40 minutes or until its done
cooking greek meal this week
spanakopita: https://www.allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/
stuffed grape leaves: https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/
gyro: https://www.christinascucina.com/homemade-greek-gyros-with-tzatziki/
coconut white chocolate cheesecake: https://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/
Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to
dozen lavender honey cupcakes: https://localhivehoney.com/blog/lavender-cupcakes-with-honey-cream-cheese-frosting
Check out our fan-submitted recipe featuring Local Hive Honey.
https://tasty.co/recipe/macarons macaron
https://preppykitchen.com/how-to-make-french-buttercream/ buttercream
Here's what you need: powdered sugar, almond flour, salt, egg whites, granulated sugar, vanilla extract, pink gel food coloring, unsalted bu
This creamy, custardy buttercream is made with egg yolks and so delicious you'll be making it over and over!
phyllo dough: https://www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/
baklava: https://www.aboutamom.com/baking-fantasy-baklava/
Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
Baklava is such a wonderful, decadent dessert. This classic Greek Baklava recipe is finger licking good.
Best kitchen tip my Grandma ever taught me
I keep veggie peelings, cuttings, herb clippings and all other veggie compost in a freezer bag in your freezer for up to a month. At the end of every month I dump this bag into my crockpot, add 6-8 cups of water and cook on low for 6 hours. I drain out the veggies and herbs, and viola! You have like 8 cups of veggie broth.
I save things from veggies like: celery, garlic, onion, carrots, kale, squash, parsnips, peppers, etc. Basically any vegetable that would go into a soup, I save.
I also save bits of herbs that don’t make it into other recipes, or veggies about to go bad I have no other intention for. It’s an amazing way to cut back on costs and food waste. This stock can make enough soup to feed a whole family, or you can freeze it if you are only feeding yourself and thaw as needed.
You can customize with herbs and spices now, or when you go to make your soups. I like to at least toss in garlic, onions, a bay leaf, pepper and rosemary to the broth itself.
I havent bought soup broth in years, and I can make sure my broth is salt free or at least low salt!
It’s such a simple thing to do, and its noticable in your food budget.
Baked Sweet and Sour Chicken!
Skip the takeout and have a Chinese favorite at home: a delicious sweet and sour sauce poured over tender chicken with a crispy breading.
GET THE RECIPE: http://homemadehooplah.com/recipes/baked-sweet-and-sour-chicken/
Really nice recipes. Every hour.
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No bake blackberry bars
Ingredients
Crust
1 cup graham crumbs
6 tablespoons butter, melted
Filling
1/2 cup milk
1/2 cup sugar
3 egg yolks ( I recommend Safest Choice™ Pasteurized Eggs )
1 package knox gelatin
1/2 cup cold water
2 cups heavy cream
4 oz fresh blackberries or other berries
Topping
2 tablespoons graham crumbs
15 fresh blackberries
Instructions
Line an 11X7" pan with parchment paper. Set aside.
To make the crust, pour the melted butter over the graham crust and stir to combine.
Evenly press the crumbs on the bottom on the prepared pan. Refrigerate until the filling is ready.
Filling
In a sauce pan combine the milk, sugar and the 3 egg yolks.
Place the saucepan over low heat, stirring constantly until the sauce starts to thicken, foams and increases in volume and the temperature reaches 180F.
Turn the stove off and let it cool for 20 minutes, stirring occasionally.
Once the egg mixture is slightly cooled, in a small bowl dissolve the gelatin in 1/2 cup cold water. Once dissolved (should take around 3 minutes) stir into the egg yolks mixture. Leave to cool completely.
In a clean bowl whip the heavy cream until stiff peaks. Slowly mix the whipped cream into the egg mixture.
Arrange the fresh blackberries over the crust and slowly pour the filling over them.
Sprinkle the remaining graham crackers crumbs and refrigerate the pan for a few hours.
When ready to serve, cut into bars, decorate with a fresh blackberry and enjoy!
https://runningonrealfood.com/coconut-ginger-carrot-soup-2/ replace cumin and corriander with garlic ginger and cardamom
Fight colds this fall and winter with this immunity-boosting Coconut Ginger Carrot Soup. You only need a few ingredients to make this nutrit
Fried Ravioli
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French apple jam recipe
Ingredients
about 6 apples I mixed Granny Smith and Honeycrisp
2 1/2 cups sugar
5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)
juice of 2 lemons divided
2 Tbsp pectin powder this is totally optional, the jam will set without it
Instructions
Fill a large bowl with cold water and add the juice of 1 lemon.
Peel, core, and quarter the apples and add them to the lemon water as you work.
Remove the apples from the water (discard the water) and finely dice them.
Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil.
Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.
Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating.
