Ragu alla Bolognese (serves 8-10) Recipe by me Music by Little Joy Olive Oil 6 slabs of bacon 4-5 cloves of garlic 1 carrot roughly chopped 1 1/2 celery stalks, roughly chopped 1 onion, roughly chopped 1 bay leaf 3 heaping tablespoons tomato paste 1 cup dry white wine 1 pound ground pork 1 pound ground beef 2 1/2 cups milk, warmed through 1 cup tomato puree 1 cup stock (chicken, vegetable, etc) 1/2 teaspoon nutmeg salt and pepper to taste 1 teaspoon crushed red chili flakes Equipment: food processor and heavy bottomed pot or a crock pot. Directions: – To make the pestata: Add garlic and bacon and mix in a food processor until a paste forms. – To make the mirepoix: Add carrots, celery, and onion into the food processor and process until chopped fine but not a paste. – Add some olive oil to a pot and saute the bacon and garlic paste intil browned and crisp. Add the mirepoix, bay leaf and chili flaked and saute until cooked tender. – Meanwhile, combine the pork, beef, and white wine together. – Add the meat mixture with the mirepoix and pestata. mix all together. The meat will begin to release a lot of juice. Cook the meat mixture on medium/high heat until all the juice is evaporated. ( if using a crock pot, this is the point you add it to the crock pot. Turn it on high. Continue to follow directions accordingly) – Add the tomato paste and saute 3 minutes. – Add 1 1/2 cups hot milk. Mix, cover and simmer until liquid is almost gone. Then add the rest of the milk. Add the …
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Almonds, picked with our own hands from our very own tree, sea salted and roasted with a drizzle of olive oil.
This homemade chicken stock is rich in flavor and far better than the canned version, plus it’s better for you. Ingredients: The carcass and neck of 1 cooked chicken (you can also buy a raw chicken and cut it into pieces) Vegetable scraps (Onion, Celery, Carrot, Tomato) OR 2 onions, 4 carrots, 4 celery stalks, and 1 tomato, chopped 1 head garlic, cut in half horizontally 1 Tbsp. Tomato Paste 2 Bay Leaves 1 sprig Thyme 1 handful Flat-leaf Parsley Water to cover Put all the ingredients in a stock pot and add just enough water to cover all of the ingredients. Bring to a boil. While it’s coming to a boil, skim the foam that comes to the surface and discard. Once boiling, turn heat to low and simmer uncovered for eight hours. Adjust heat as needed to maintain a simmer. Once done cooking, remove pot from heat. Strain the stock through a sieve lined with a few layers of cheesecloth. Put the stock to sit in the refrigerator overnight. In the morning, skim off the fat that has risen to the surface, and discard the fat. Your stock is ready to be used.
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Ingredients: 1. Organic quinoa (with lentils, or bought mixed together) 2. Package of Kashmir Chickpea and Spinach (or make it yourself, I’m sure you can YouTube that as I’m clueless about masalas) 3. Boiling Water 4. Chicken Bouillon or chicken stock or vegetable stock Cooking Instructions: 1. Bring water to a boil in a pot. Add your flavoured stock. 2. Add in quinoa. Cook like rice for 30 minutes, controlling temperature as it gets more glutinous by lowering it gradually, and stirring occasionally with no rinsing. 3. Once quinoa is cooked, boil your packaged curry. 4. Gather some quinoa on a plate, place a spoonful of the Chickpea and Spinach on top, add some Thyme if desired, and enjoy!
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3 chicken breast halves 1/3 c flour 1/2 t paprika 1/2t salt 1/2 t thyme Dash of pepper 5 T butter 1/4 c finely chopped onion 1c canned chicken broth 1/2 c light cream 1/4 t lemon juice 2 T pimentos Coat chicken in flour, paprika,salt,pepper and thyme Satie in pan with 3 T butter until golden brown place in crackpot (do not through away dredge)!! In a pan put 2T butter with onions cook 5 min add chicken broth cook until thickened add cream, lemon juice and pimentos cook high 4 Ish hours or low 6-8 hours
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Taro’s Japanese home cooking. Let’s cook Japanese food at home!! Today is chicken teriyaki!! easy to cook and tasty! Japanese way.
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Hey, first vlog. It’s functional, but not bad, just cooking a bit. I’ll do a talking one sooner or later. possibly this weekend. 2 boneless chicken thighs cut bitesized ~1/2 cup onion ~1/2cup chopped bell pepper 6 cloves of garlic seasoning and chicken broth. Cook in a crock pot for 4-7 hours. Delicious with rice and/or biscuits. Cheers!
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★ Twitter twitter.com ★ Fan Page tinyurl.com ★ Blog heisgrizz.tumblr.com ★Lyrics I got expensive taste, fine china flow the kinda guy that’d be hitting on models at designer shows the best of the best and honestly you stepping on my damn toes ain’t the way to go so you best jet i swear i’m so swelly, xaphoon you crazy knockin on the beat like chris brown’s ex-lady yea, i know that was un-called for but half of the things i say are just that damn raw yung grizzly bear, shout out to the hipsters spread that nutella on your bread and just take a picture i blossom on the track, call it rose music i was blessed with a dope flow and chose to use it to the best of my abilities, i’m iller see the music that i make is doper then you just pretend to be yea, and please no cameras i’m about to get buck on this beat like some antlers (Chorus) please bring the beat back i wasn’t done yet saying yung grizz over is to farfetched you clucking like a rooster, you a chickenhead thinking to myself damn this must be in a chicken den i swear i’m truthfully the dopest around flow so fly, i still hold down the ground but i beat down the beat call it ground and sound and if don’t pick up the phone hold down the pound uh, flow so tight, virgin and you know i speak the truth, eric sermon and i get rid of wack rappers vermin throw them in the snake pit and get all squirming yung grizz is on a diet, peanut butter swell xaph and chiddy are the chefs so i cook it yea, and please no cameras vacation …
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