Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado

One-pot Enchilada Rice Recipe by Tasty

minced garlic, minced

red onion, chopped

bell pepper, chopped

tomato, chopped

water

rice

black beans

fresh cilantro, chopped

tomato sauce

chili powder

cumin

salt

pepper

cheese,

½ avocado, cubed,

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Tasty

Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.

Add pepper and sauté 2-3 minutes or until peppers have softened.

Pour water into the skillet and wait for it to come to a boil.

Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.

Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.

Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.

Bake in a preheated oven for 20-25 minutes.

Garnish with cilantro and avocado (optional).

https://vid.tasty.co/output/21638/mp4_640x640/1485200330

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

How To Cook A Perfect Risotto Recipe by Tasty

low-sodium chicken stock, or vegetable stock

olive oil

shallot, finely chopped

lb shiitake mushroom,

unsalted butter

garlic,

thyme,

salt,

pepper,

arborio rice

white wine

parsley,

Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Top with parsley, Parmesan, salt, and pepper.

https://vid.tasty.co/output/90516/landscape_480/1524262798

Ketodiet Blog

yellow onion, diced (70 g/ 2.5 oz)

carrot,

celery (80 g/ 2.8 oz)

1.4 kg veal shanks, bone

tsp sea salt,

tsp coarse black pepper,

tbsp

ghee

duck fat

tallow (45 ml)

tomatoes (200 g/ 7 oz)

bay leaves

thyme

lemon juice (30 ml)

water (120 ml/ 4 fl oz)

extra virgin olive oil

(30 ml)

best served with

Gremolata Cauli-Rice

Quick & Easy Gremolata

A beacon of hope on a cold winter's night, this pie has tender bite-sized pieces of potato, mushroom, and carrot nestled in a hearty red wine and thyme lentil gravy. Best served warm with all the tomato sauce your heart desires.

Double Potato, Mushroom & Lentil Pot Pies

frozen dairy free pastry

celery stalks, finely diced

golden onion, finely diced

3-4 large field mushrooms,

garlic, crushed

sage

coriander

rosemary

potatoes,

sweet potato,

red wine

x 400 g tins lentils, drained but not rinsed

vegan beef-style stock

Worcestershire sauce

soy sauce

cornflour (or vegan instant gravy powder)

peas

parsley

Dairy-free milk,

Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.

In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.

Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.

Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional). 

Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.

Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.

Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.

Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.

Remove from the oven and allow to stand for a couple minutes before serving.

A decadent dessert, perfect for any occasion.

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE

Double Stuffed Oreo Cookies (with filling)

packs room temp cream cheese

sour cream

tbsp sugar

tbsp unsweetened cocoa powder

eggs

oz semi sweet melted chocolate

vanilla

Ganache

chocolate chips

heavy whipping cream

½ cup chocolate chips

½ cup heavy whipping cream

Ganache for topping:

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.

Place in the freezer until the filling is ready.

To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.

Add in your sugar and mix until just combined.

Add in sour cream and mix until just combined, being careful not to overmix.

Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.

Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.

Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place your pan in your pot, and place the lid on, and make sure it is sealed.

Place on high pressure for 35 minutes.

After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.

Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.

Serve and enjoy!

How Do I Make an Oreo Crust?

A lot of ingredients go into making this hearty dish, but it's worth the trouble, and is easy to make.

Chinese Sichuan chicken pot

fresh chicken, about 1.2kg (2lb 10 ounces), cut into pieces

(1 ounces) Chinese chilli sauce

(2 ounces) doubanjiang (Sichuan chilli soybean paste)

(2 ounces) oyster sauce

(2 ounces) chu hou paste (soybean and garlic paste)

milliliters (2tbsp) light soy sauce

(3½tsp) granulated sugar

(1tsp) fine sea salt

cornstarch

8-12 dried bird’s-eye chillies,

Sichuan peppercorns

cinnamon sticks, depending

nutmeg

star anise

green cardamom pods

black peppercorns

fennel seeds

cumin seeds

garlic cloves,

shallots, peeled

(1 ounces) peeled fresh ginger

red bird’s-eye chillies,

Chinese celery stalks,

spring onions

coriander (cilantro) sprigs

cooking oil,

1.5 litres (1½ quart) unsalted chicken broth, preferably homemade (or use water)

meat, seafood and vegetable hotpot ingredients

sesame oil

sesame paste

chilli oil

peanuts

chillies

garlic

onions

coriander (cilantro)

null

Make the chilli paste mixture. In a bowl, mix together the chilli sauce, doubanjiang, oyster sauce, chu hou paste, soy sauce, rice wine, sugar and salt. Put the cut-up chicken in a bowl and pour about half of the chilli-paste mixture over the meat. Mix well so the chicken pieces are evenly coated. Set aside the chicken and remaining chilli-paste mix­ture while preparing the other ingredients.
 

Pull the stem ends from the dried chillies and shake out and discard as many seeds as possible. Put the chillies in a bowl, cover with hot water and leave for about 15 minutes, then drain before blotting them with paper towels.
 

Remove and discard as many black seeds as possible from the Sichuan peppercorns, leaving behind the husks. Loosely wrap the nutmeg in a paper towel and put it on a cutting board. Hit the nutmeg with a meat mallet to break it into two or three pieces. Break each star anise into two pieces. Cut the garlic cloves in half. Place the chunk of ginger on the cutting board and hit it with the meat mallet to lightly crush it. 
 

Sprinkle the cornstarch over the marinated chicken and mix well. Pour cooking oil to a depth of about 8cm (3⅜inch) in a wok (or use a wide, deep pan and add oil to the depth of about 4cm [1½inch]) and heat to 180ºC (350ºF). Fry the chicken pieces in batches for about a minute - just long enough to set the exterior but not to fully cook the meat. Drain the chicken on paper towels. 

Heat 30ml (2tbsp) of cooking oil in a large Chinese clay pot that holds about two litres (two quarts). When the oil is hot, add the dried chillies, Sichuan peppercorns, cinnamon stick, nutmeg, star anise, cardamom pods, whole black peppercorns, fennel seeds, cumin seeds, garlic, shallots, ginger and fresh chillies. Cook, stirring frequently, until the spices are toasted and fragrant.  

Add the remaining chilli-paste mixture and stir constantly for about 30 seconds. Add the chicken pieces and about 120ml (½cup) of water. Bring to the boil and stir well to combine. Lower the heat then cover the pot with the lid. Simmer for about 45 minutes, stirring occasionally, or until the chicken is cooked through. The sauce should lightly coat the chicken, but shouldn’t be entirely dry; if the meat is in danger of sticking to the bottom and sides of the pot, stir in more water. Taste the sauce and correct the seasonings, if necessary. 

Cut the Chinese celery and spring onions into 3cm (1¼inch) lengths. Stir them and the fresh coriander (cilantro) sprigs into the pot and simmer until wilted. Serve the chicken pot with hot steamed rice and a dish of stir-fried vegetables. 

After eating most of the chicken, add about 1.5 litres of unsalted chicken broth (or water) to the pot and place it over a portable burner. Bring to the boil, then serve with an array of raw meats, seafood, vegetables, noodles and other hotpot ingredients. Let your guests mix their own dipping sauce from ingredi­ents that include soy sauce, sesame oil, sesame paste, chilli oil, crushed peanuts and chopped fresh chillies, garlic, spring onions and coriander (cilantro) sprigs.

Weed brownies, THC brownies, CannaBrownies, whatever you call them, these weed galaxy brownies will turn you into an astronaut. Make them less potent by substituting one-third of the cannabutter with regular butter

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