#cookathome

[flavorsprouthub]

Lemon Rosemary Chicken Recipe - Simple & Delicious

[designdukans]

Electric Pressure Cooker Uni 6qt, 9-in-1 Multi-Functional Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Sauté Pan, Steamer, Food Warmer, Soup Maker

Online Shopping for Kitchen Small Appliances from a great selection of Coffee Machines, Blenders, Juicers, Ovens, Specialty Appliances, & mo

About this item

9 Appliances In 1:Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Sauté Pan, Steamer, Food Warmer and Soup Maker.

12 Customizable Presets: Features 12 one-touch preset programs including Pressure Cook, Slow Cook, Poultry, Steam, Porridge, Soup, Beans/Chili, Cake, Meat/Stew, Rice/Grain, Sauté, and Yogurt, offering maximum versatility for a wide range of cooking needs.

Fast & Energy Efficient: Cooks meals up to 70% faster than traditional methods while saving energy, perfect for busy lifestyles.

Enhanced Safety Features: Includes over 10 safety features, plus overheat protection, safety lid lock, and pressure control. The Seal/Vent button is positioned away from the steam release valve, and the 30° backward-angled steam release design ensures safer, hands-free venting with less risk of burns.

PFOA-Free: Health-conscious design with a non-stick, PFOA-free inner pot for easy cooking and cleaning without harmful chemicals.

Easy To Clean: The fingerprint-resistant stainless steel housing, along with the dishwasher-safe lid, inner pot, and accessories, ensures effortless cleanup.

Family-Sized Capacity:The 6-quart capacity is perfect for preparing meals for families or large gatherings.

[thegioinongsanglobal]

#cookathome #cookingtips #yum #yummy #cooking #recipesforyou

[thestudentfarmer]

Hello~

Not much going on in the garden yet, but it has been rainy so thought I'd share a few pics of what I've cooked the last week :)

I made tomatilla salsa~

I had never made it before a month ago and now, my partner asks I make it weekly :). I'd like to get some tomatilla plants growing this upcoming spring/summer season.

Veggie stock (which I used in rice, cabbage dishes and soup) made from the bits.

Cabbage, sausage and peppers w/ some garlic + black pepper and steamed w/ veg stock.

Even the most die hard cabbage naysayers in the house enjoyed this meal :)

Homemade chicken nuggets. We've been on a quest to replace quick meals with homemade versions, this one is similar to one I posted awhile ago, only I left out the potato for a carb-less version.

Stir-fried veggie and chicken rice. We used leftover rice from a night out to try someplace new for this one :)

I know it looks like fried chicken, it's not lol. It's apple fritters without the powdered sugar. (We're cutting unnecessary sugars out)

The recipe from this one's an old one, but honestly it's really good and simple. I will be sharing this recipe at a later date :)

I'm feeling A bit hungry now looking at these food pics. so I think I'm off to make something to eat again~

🥧🌱Happy Homesteading 🌱🥧

11 17 2023

[zubosi9000]

茶色いものを作ったらアップする垢、地味に活動中。 （何の変哲もない家カレー。具は潔く豚肉と玉ねぎのみ。花粉症が酷すぎてこんなもんしか作れん。） #cooking #cookathome #homecooking #curry #japanesecurry #ポートレートモード使いたいおじさん #糖尿病は食べて治す　 https://www.instagram.com/p/Cq0bfuvJM28/?igshid=NGJjMDIxMWI=

[meaganelaine]

Honey Glazed Carrot and Ginger Soup

It’s that’s time of the year when spring is just around the corner yet it’s still cold enough to enjoy a big bowl of warm winter soup. This spin on carrot soup gives an extra warming feeling in the belly with its addition of honey and ginger, not to mention both of these ingredients are healthy and can help boost immunity; perfect during cold and flu season. Check out this easy and delicious…

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[dendro80]

Some swedish food. 😃 Swedish meatballs, with cream sauce and chantarelles. Mashed potatoes. ❤️

February 2023

Avesta, Dalarna, Sweden

[heeatshere]

Coconut aminos- Where have I been?

My prep routine has been changed forever!

So, each week, I marinate pounds and pounds of meat in a variety of different flavors. My number one go to is the Grill Mates line. I use their Wine, Garlic & Herb, Bourbon Brown Sugar, Mojito Lime, Baja Citrus, and Mesquite marinades a few times a month. It’s helpful to have the meat marinated beforehand so that I can pull the meat and the put it right on the heat. 

Inflation

Currently, the marinade packets are $0.99 at my closest grocer- they were $2+ a few months back. The store I shop at the most doesn’t sell these packets for under $3. The stores I frequent for pickups don’t carry these items at all. One day while checking out it hit me, I should begin making my own marinades. The packets aren’t necessarily fresh, I have no control over the ingredients, the cost of EACH packet adds additional costs to EACH meal but didn’t know where to start.

Coconut Aminos to the rescue!

Typically, MOST things require soy as an ingredient, and I cannot have soy. So, I needed to research for a replacement ingredient and was able to find a product that is used as a soy substitute called Coconut Aminos. For some reason the name sounds familiar, but I’d thought I came across it in a hair conditioning recipe- or maybe I’m just thinking about silk aminos LOL. So away with the packets and onto these coconut aminos! 

My marinade faves

I usually like a wine marinade, being from the South I love a smoky marinade, and herby/zesty flavors as well. After researching what I needed for marinades: Acids- I usually use Balsamic, white, and apple cider vinegars. Oil which is basically the fat- I always use Olive oil, and the herbs or spices I’d settled on. For the mesquite I used my dry rub recipe and added it to water and oil since I didn’t need acid for that flavor. Some individuals do add an acid to their BBQ marinades- I didn’t for this particular batch.

The results!

I made the 4 following marinades:

1. An everyday marinade- to be used as my quick go to as I have ALL of these ingredients 100% of the time.

2. Zesty herb marinade- to be used on meats to top salads.

3. Citrus marinade- to be used on meat for “bowl” night.

4. Teriyaki marinade- to be used in stir-fry since I hadn’t been able to have it in so long in an attempt to avoid soy. 

I discovered I needed a larger capacity food processor. I had to do quite a bit of chopping and working my ingredients in multiple batches because my mini food processor (Wal-Mart black 2013 Friday special) was too small to hold all of the ingredients at the same time. Check out this video for the ingredients and any bloopers I had while mixing the marinades.  The teriyaki was my favorite! It browned nicely and was slightly sweet. The second pheasant is still stored away.