Cooking and Cooking

Stuffed Portobello Mushrooms 🍄 Ingredients: 🔸️4 Portobello mushroom caps, stems removed 🔸️1 cup ricotta cheese 🔸️1/2 cup shredded mozzarella cheese 🔸️7 cups chopped spinach 🔸️1/3 cup chopped fresh cilantro 🔸️2 garlic cloves, minced 🔸️4 tablespoons chopped sundried tomato 🔸️olive oil 🔸️salt & pepper to taste Instructions: Heat 2 tablespoons oil in a pan over medium heat. Add spinach and cook uncovered until spinach is completely wilted. Squeeze out all of the excess liquid from spinach in a colander with the back of a spoon. Add cilantro, garlic, sundried tomato, salt and pepper. Mix well and set aside. Preheat the oven to 400 F. Rub the olive oil all over the outer part of each portobello mushrooms and place them on a oven tray. Spoon 1/4 cup ricotta cheese in each mushroom cap. Spread a layer of spinach mixture. Top with mozzarella cheese. Bake until cheese is melted and mushrooms are tender, about 18-20 minutes. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Stuffed-Portobello-Mushrooms

Persian Olive and Pomegranate Ingredients: 🔅3 cups pitted green olives, drained 🔅1/2 cup pomegranate paste or concentrated pomegranate 🔅1 1/4 cups (about 120 g) walnuts 🔅1 tablespoon dried mint 🔅1 teaspoon dried oregano leaves 🔅3/4 tablespoon ground angelica, also known as Golpar 🔅5 garlic cloves 🔅1 tablespoon olive oil 🔅salt Instructions: Note: If olives are is too salty, soak in the cold water for 20-25 minutes or until desired level of saltiness and then drain. Grind walnuts and garlic in a food processor until finely ground. Place in a medium-sized bowl. Add pomegranate paste, olive oil, mint, oregano, angelica and pepper; combine well. Add olives and mix well. Adjust seasoning and add salt if needed. Refrigerate at least for 4 hours before serving. Zeytoon Parvardeh can be stored covered in the refrigerator for about a week. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Zeytoon-Parvardeh-or-Persian-Olive-and-Pomegranate

Lentil and Butternut Squash Ingredients: 🔅1 medium butternut squash (about 1 kg) 🔅150 g lentils 🔅1 medium onion, finely chopped 🔅3 tablespoons vegetable oil 🔅2 tablespoons lemon juice 🔅3 cups water 🔅salt & pepper to taste Instructions: Wash the squash, peel, remove seeds and cut into 2-inches pieces. Heat the oil in a pot over medium heat. Add the diced onions and sauté until slightly golden. Save 2 tablespoons of sautéed onions to garnish. Add the lentils, water, salt and pepper to the remaining onions. Cover the pot and simmer over medium heat until lentils are tender, stirring occasionally. Add the squash and cook covered until tender. Add more water during cooking if necessary. Add the lemon juice, stir and cook until almost all the liquid is absorbed. Garnish with onions and serve with bread. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Lentil-and-Butternut-Squash

Granola Yogurt Breakfast Bowl Ingredients: 🔅1/4 cup granola 🔅1/2 cup plain Greek yogurt 🔅1/4 cup grapes or any kind of fruits you have 🔅1 tablespoon pumpkin seeds 🔅1 tablespoon sliced almonds 🔅1 tablespoon coconut flakes, optional Instructions: Place the yogurt in a bowl. Add the granola. Top with the almonds, pumpkin seeds, fruit and coconut. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Granola-Yogurt-Breakfast-Bowl

Muhammara (Roasted Red Bell Pepper Dip) Ingredients: 🔸️1 (17.5oz) jar roasted red bell peppers, drained 🔸️1 cup chopped walnuts 🔸️1 garlic clove 🔸️1/3 cup Panko breadcrumbs 🔸️1 tablespoon pomegranate molasses 🔸️2 tablespoons olive oil 🔸️1 teaspoon ground cumin 🔸️1 teaspoon paprika powder 🔸️salt and black pepper Instructions: Place the roasted red peppers in a food processor. Add the rest of the ingredients to the food processor, and blend until mostly smooth but still a bit chunky. Transfer to a small serving bowl. Drizzle with olive oil, garnish with chopped walnuts and fresh mint and serve with pita bread. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Muhammara

Quick Quiche Ingredients: 🔅2 cups small broccoli florets 🔅2 scallions, sliced 🔅1/3 cup finely chopped basil 🔅4 eggs 🔅1/2 cup milk 🔅1/2 cup shredded mozzarella cheese 🔅1/2 cup shredded cheddar cheese 🔅1/4 teaspoon turmeric powder 🔅1 tablespoon flour 🔅salt and pepper Instructions: Bring 3 cups water to a boil. Add broccoli florets and 1/2 teaspoon salt. Cook until tender, about 6-7 minutes. Drain well and chop into fine pieces. Set aside. In a bowl, whisk together eggs, milk, flour and turmeric powder. Stir in broccoli, basil, scallion, mozzarella cheese and 1/4 cup of cheddar cheese (keep 1/4 cup of cheddar cheese for sprinkling on top of the quiche). Season with salt and pepper. Preheat oven to 350F. Spray 4 ramekins with cooking spray. Spoon the mixture into each ramekin. Sprinkle with remaining cheddar cheese. Bake until golden brown, about 35-40 minutes. Serve with crusty bread or green salad, if desired. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Quick-Quiche

Stuffed Shells with Ground Beef Ingredients: 🔅30 jumbo pasta shells 🔅370 g ground beef 🔅2 medium bell peppers, diced 🔅2 cups finely chopped cilantro 🔅2 cups shredded mozzarella cheese 🔅1 tablespoon Parmesan cheese 🔅1/2 teaspoon dried oregano 🔅1 medium onion, finely chopped 🔅3 garlic cloves, finely chopped 🔅3/4 cup crushed tomatoes 🔅2 cups White Sauce 🔅oil 🔅1 teaspoon turmeric powder 🔅salt & pepper Instructions: Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until golden. Add garlic and sauté for a minute. Increase heat to medium-high; add ground beef and brown until no pink remains. Reduce heat to medium, add the diced bell pepper, crushed tomato, turmeric, oregano, salt and pepper. Stir well and cook for 2 minutes. Add 1/4 cup water and cook covered over medium heat for 20 minutes. Remove from heat, add Parmesan cheese and cilantro. Adjust seasonings and... Full Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Stuffed-Shells-with-Ground-Beef

Baked Potato Casserole Ingredients: 🔅4 medium potatoes 🔅1/2 cup milk 🔅3/4 cup sour cream 🔅1 tablespoon butter 🔅125 g cream cheese 🔅1 1/2 cups shredded cheddar cheese 🔅chopped sundried tomatoes 🔅2 green onions, sliced 🔅1/4 teaspoon chilli powder 🔅salt & black pepper Instructions: Place potatoes in a large saucepan. Cover with water. Add salt. Bring to a boil. Cook over medium-high heat until tender, about 45-50 minutes. Drain and peel the potatoes. Mash potatoes in a bowl with potato masher. Add butter, cream cheese, milk, sour cream, 1/2 cup of cheddar cheese, chili powder, salt and pepper. Stir well. Preheat oven to 350F. Spray an 8-inch round baking dish with cooking spray. Place the potato mixture in the baking dish. Bake for 20-25 minutes. Remove from oven and sprinkle remaining cheddar cheese on top. Return to oven and bake until cheese melts. Garnish the potato casserole with sundried tomato and green onion. Recipe Here: https://www.cookingandcooking.com/recipe.php?recname=Baked-Potato-Casserole

Cookie Ball Pops Ingredients: 🔅1 cup (about 250 g) cream cheese, room temperature 🔅1 cup (about 170 g) semi sweet chocolate chips 🔅180 g plain biscuits 🔅popsicle sticks, optional Instructions: Place the biscuits inside a plastic bag. Finely crush them with a rolling pin. Set aside. Place cream cheese in a bowl and microwave for 10 seconds on high or until softened. In a large bowl, mix cream cheese and crushed biscuits with your hands until blended. Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. Chill for about 15 minutes in the refrigerator. Melt the chocolate chips in the microwave on high for 1 to 2 minutes, or until chocolate is completely melted, stirring every 30 sec. One by one, dip the sticks into the melted chocolate and insert them about 1/2-way into the balls. Then dip balls in chocolate. Immediately, sprinkle the ball pops with the decoration and... Read Recipe Here: https://www.cookingandcooking.com/recipe.php?recname=Cookie-Ball-Pops

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Energy Bites Ingredients: 🔅1 cup quick oats 🔅1/2 cup peanut butter 🔅1/3 cup honey or maple syrup 🔅1 teaspoon vanilla extract 🔅1/3 cup ground wheat germ 🔅1/2 cup sunflower seeds 🔅unsweetened cocoa powder Instructions: Combine all ingredients together in a bowl until thoroughly mixed. Let chill in the refrigerator for 30 minutes. Once chilled, roll into balls and sprinkle with cocoa powder. Store in an airtight container in the refrigerator. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Energy-Bites

Vegetable Noodle Soup Ingredients: 🔅1 bunch spinach, about 300 g, chopped 🔅2 medium onions, diced 🔅3 tomatoes, diced 🔅3 garlic cloves, finely chopped 🔅1 1/2 cups cooked chickpeas, drained 🔅dried mint 🔅80 g Persian noodles (Reshteh) 🔅1/2 cup Persian whey (Kashk) 🔅1 teaspoon ground turmeric 🔅cooking oil 🔅1/2 teaspoon black pepper 🔅salt to taste Instructions: Heat 3-tablespoons oil in a pot over medium-high heat. Add onions and sauté until softened, about 6-8 minutes. Add turmeric powder and tomatoes, stir well. Add 2-teaspoons dried mint, garlic and black pepper. Cook for 7-8 minutes. Add 7 cups of hot water. Bring to a boil. Add spinach and chickpeas. Cook covered over medium heat for 30 minutes. Break off the Persian noodles into three sections and add to the pot. Cook covered for 15 minutes, stirring occasionally. Then add the Persian whey and cook for another 20 minutes and... Read Full Recipe Here: https://www.cookingandcooking.com/recipe.php?recname=Vegetable-Noodle-Soup

Persian Marzipan Candy Ingredients: 🔅1 2/3 cups unsalted slivered almonds, about 170 g 🔅1 cup icing sugar 🔅1 teaspoon ground cardamom 🔅4-5 tablespoons white sugar 🔅4 tablespoons rosewater 🔅slivered pistachios Instructions: Using a food processor, grind the almonds into a fine powder. Combine the ground almonds, icing sugar, and cardamom in a mixing bowl. Gradually add the rosewater and mix until you have a soft dough. Spread the white sugar on a plate. Take a small amount of dough, shape it like a mulberry, and roll in white sugar. Then insert a sliver of pistachio as a stem. Repeat the process until you are done with the dough. Store in air tight container. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Toot-Confection-or-Persian-Marzipan-Mulberry

Celery Soup Ingredients: 🔅8 stalks of celery, washed and chopped 🔅3 medium potatoes, peeled and chopped 🔅1 medium onion, chopped 🔅3 cups chicken broth (or vegetable broth) 🔅25 g butter 🔅3 tablespoons lemon juice 🔅3 teaspoons curry powder 🔅salt to taste Instructions: Place celery, potatoes, onion and chicken broth in a cooking pot. Add salt and curry powder. Cover the pot and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 20-25 minutes. Remove the pot from heat and let the soup cool slightly. Use a blender or food processor to puree the soup. Then return to the pot, add butter and lemon juice. Cover and cook for 3-5 minutes. If soup is too thick, add milk. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Celery-Soup

Couscous and Lentil Salad Ingredients: 🔅1 cup couscous 🔅1 can (540 ml) lentil, drained 🔅2/3 cup chopped Kalamata olives 🔅2/3 cup chopped green olives 🔅2/3 cup chopped sun-dried tomatoes (in oil), drained 🔅2 tablespoons olive oil 🔅1 1/4 cups water 🔅1 teaspoon dried oregano leaves 🔅lemon juice to taste 🔅salt and pepper to taste Instructions: In a medium pot, bring water to a boil. Remove from heat. Add couscous and give it a quick stir. Cover the pot and let it sit for 12-15 minutes. Then fluff with a fork. In a large bowl, mix couscous, lentils, olives, sun-dried tomatoes, and oregano. Add salt and pepper to taste. Toss with olive oil and lemon juice. Serve! Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Couscous-and-Lentil-Salad

Mushroom Sauce Ingredients: 🔅3 tablespoons butter 🔅3 tablespoons flour 🔅2 1/2 cups cold milk 🔅3 tablespoons cooking oil 🔅300 g mushrooms, washed and sliced 🔅1/4 teaspoon turmeric powder 🔅salt & pepper to taste Instructions: Heat the oil in a skillet over medium heat. Add the sliced mushrooms and cook uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside. Dissolve flour in the cold milk and set aside. Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Then add the mushrooms to the sauce and mix well. Add more salt and pepper if needed. Note: For richer sauce, add a few tablespoons of heavy cream. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Mushroom-Sauce

Couscous Feta Cakes Ingredients: 🔅1 cup couscous 🔅1 cup green bell pepper, minced 🔅1 cup red bell pepper, minced 🔅2 garlic cloves, minced 🔅1/2 cup onion, minced 🔅2 eggs 🔅1/4 cup flour 🔅1 cup crumbled feta cheese 🔅oil 🔅salt and & pepper 🔅garlic sauce for serving Instructions: Bring 2 1/2 cups water to a boil in a pot. Remove from heat. Add couscous and salt. Give it a quick stir. Cover the pot and let it sit for 10-15 min. Fluff with a fork. Set aside. In a small frying pan, heat 1-tablespoon oil over medium heat. Add onions, garlic and bell peppers; sauté for 5 min. Place couscous, eggs, flour, onion mixture and feta in a bowl. Mix well. Season with salt & pepper. Heat 3 tablespoons oil in a non-stick skillet over medium heat. Place about 1/3 cup couscous mixture for each portions into skillet. Lightly press with a spatula to flatten. Cook until lightly browned, turning cakes carefully. Serve with garlic sauce. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Couscous-Feta-Cakes

Crispy Smashed Parmesan Broccoli Ingredients: 🔅2 broccoli heads, cut into florets 🔅1/2 cup Parmesan cheese, grated 🔅1 cup Mozzarella cheese, shredded 🔅1 teaspoon lemon pepper seasoning 🔅olive oil 🔅salt 🔅preferred sauce for serving Instructions: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Bring a large pot of water to a boil. Add the florets and 1-teaspoon salt. Boil for 4-5 minutes until fork tender but not too soft. Drain immediately and pat dry with a paper towel. Combine the Parmesan and Mozzarella cheese, then spread them evenly in a single layer on the prepared baking sheet. Arrange the broccoli florets on top. Gently smash them with a glass. Brush the smashed broccoli florets with olive oil. Sprinkle with salt and lemon pepper seasoning. Bake in oven for 20-25 minutes or until crispy and golden brown. Allow to cool slightly and then break apart to serve. Recipe Here 👇 https://www.cookingandcooking.com/recipe.php?recname=Crispy-Smashed-Parmesan-Broccoli