Cooking and Cooking

Shrimp Soup Ingredients: 🔸️450 g raw large shrimp, peeled and deveined 🔸️4 garlic cloves, minced 🔸️1 large bell pepper, diced 🔸️1 medium onion, finely chopped 🔸️2 large tomatoes, grated 🔸️1 cup beef broth 🔸️3/4 cup milk 🔸️1/2 cup heavy cream 🔸️1/2 cup chopped fresh cilantro 🔸️oil 🔸️2 teaspoons chili powder 🔸️1 teaspoon cornstarch 🔸️salt 🔸️hot sauce to taste Instructions: Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion, bell pepper and garlic, and sauté until tender, about 7 minutes. Add the shrimp and cook covered for 5 minutes. Then add the grated tomato, beef broth, chili powder, salt and hot sauce to taste. Mix the cornstarch and 1/4 cup cold water until smooth and add to the soup. Cover the pot and simmer over medium heat until slightly thickened. Add milk and cream and cook for 2-3 minutes (do not let boil). Adjust seasonings. Garnish with fresh coriander and serve with fresh lemon juice. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Shrimp-Soup

Meatball Stew with Pomegranate & Walnuts Ingredients: 🔸️450 g ground beef 🔸️1 medium onion 🔸️1 teaspoon turmeric powder 🔸️1/4 teaspoon ground cinnamon 🔸️salt and pepper 🔸️3 tablespoons pomegranate molasses 🔸️2 cups finely ground walnuts 🔸️1 tablespoon dried mint 🔸️2 tablespoons dried tarragon 🔸️2 tablespoons dried parsley 🔸️1 tablespoon dried savory leaves 🔸️1/4 tablespoon ground angelica 🔸️vegetable oil 🔸️1 teaspoon sugar (optional) Instructions: Heat 1 tablespoon oil in a frying pan over medium-low heat. Mix all the herbs together and add to the pan. Sauté for 5-7. Set aside. Heat 1 tablespoon oil a pan over medium heat. Add walnuts and sauté for 5 min. Add pomegranate molasses and heat for 2 more min. Add 2 cups cold water and mix well. Simmer covered for 45 min on low heat. Add fried herbs, angelica, salt, pepper & sugar to the mixture and ... Read the Full Recipe Here: 👇 www.cookingandcooking.com/recipe.php?recname=Meatball-Stew-with-Pomegranate-and-Walnuts

Lentil Quinoa Salad Ingredients: 🔸️1/2 cup lentils 🔸️1 cup quinoa 🔸️1 tomato, diced 🔸️1 cup finely chopped parsley 🔸️2 tablespoons minced onion 🔸️1/2 cup coarsely chopped pecan 🔸️3 tablespoons olive oil 🔸️5 tablespoons balsamic vinegar 🔸️2 teaspoons lemon juice 🔸️salt and black pepper Instructions: Place the lentil in a pot and add 3 cups water. Bring to a boil. Reduce heat to medium and cook covered until lentils are tender, about 30-35 minutes. Drain and set aside. Meanwhile, in a small saucepan, bring 2 cups water to a boil. Add the quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15 minutes, or until quinoa is tender and the water has been absorbed. Remove from heat and let stand 5 minutes. Then fluff with a fork. Transfer the quinoa and lentil to a large bowl. Add tomato, parsley, onion, pecan, olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss gently to combine. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Lentil-Quinoa-Salad

Strawberry Honey Butter for Valentine's Day Breakfast  ❤❤❤❤ Ingredients: 🔸️350 g fresh strawberries 🔸️3 tablespoons honey, or more depends on your taste 🔸️1 stick (1/2 cup) unsalted butter 🔸️1/2 teaspoon lemon juice Instructions: Place the strawberries in a food processor and blend until they are pureed. Push the puree through a fine mesh sieve to remove seeds. Place in a saucepan. Add the honey and lemon juice. Bring the mixture to a boil, and cook until slightly thickened, about 3 minutes. Remove from the heat and let the mixture cool to room temperature. Then cream together the butter and strawberry mixture in a bowl. Put the strawberry butter in a nice jar and store covered, in the refrigerator. Source: www.cookingandcooking.com/recipe.php?recname=Strawberry-Honey-Butter

Swirled Chocolate Bark Ingredients: 🔸️300 g semi-sweet chocolate chips 🔸️100 g white chocolate chips 🔸️1 teaspoon red sanding sugar Instructions: Line a baking sheet with parchment paper, set aside. In a microwave-safe bowl, melt the semi-sweet chocolate chips using 30-second intervals, stirring in between until melted. Pour onto the prepared baking sheet and spread evenly with the back of a spoon. In a small microwave-safe bowl, melt the white chocolate chips in 20 second intervals, stirring in between until melted. Drizzle over the chocolate layer. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with sanding sugar. Place in the refrigerator for about 30 minutes to harden and set. Break the bark into pieces. Store in a sealed container in the refrigerator. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Swirled-Chocolate-Bark

Strawberry Mousse 🍧🍓 Ingredients: 🔸️400 g fresh strawberries 🔸️3/4 cup sugar 🔸️1/4 cup cold water & 1/4 cup boiling water 🔸️1 1/2 tablespoons unflavoured gelatin 🔸️2 cups heavy cream (35%) 🔸️1 teaspoon lemon juice Instructions: In a blender, puree strawberries with lemon juice and sugar. Sprinkle gelatin over 1/4 cup cold water and mix well. Add 1/4 cup boiling water and stir constantly until completely dissolved. Add the dissolved gelatin to strawberry puree, mix well and set aside. In a mixing bowl, beat heavy cream until stiff peaks form (I use electric mixer). Gently mix the whipped cream into the puree until well combined. Spoon into individual serving dishes. Refrigerate for at least 2 hours, decorate with strawberry and serve. Source: www.cookingandcooking.com/recipe.php?recname=Strawberry-Mousse

Persian Sesame Candy Ingredients: 🔸️3 1/2 tablespoons thick honey 🔸️3/4 cup sugar 🔸️110 g sesame seeds 🔸️1/2 teaspoon ground saffron 🔸️4 1/2 tablespoons oil 🔸️3 tablespoons boiling water Instructions: Dissolve ground saffron in 3 tablespoons of boiling water and set aside for couple of hours. Place sugar, honey and oil in a saucepan. Cook over medium-high heat until sugar melts and turns golden, stirring occasionally (avoid too much stirring). Add saffron and sesame seeds. Reduce heat to medium and continue cooking while stirring occasionally. Drop a small amount of the mixture on a greased aluminum foil or on a parchment paper. If it quickly solidifies, turn the heat to low. Using a teaspoon, drop small portions of the mixture on the greased aluminum foil, make sure to leave enough space between them. Allow to cool. Then separate the candies from the aluminum foil using a knife. Full Recipe 👇 www.cookingandcooking.com/recipe.php?recname=Sohan-Konjedi

Asian Noodle Salad For salad: 🔸️110 g dried Chinese noodles 🔸️1 orange bell pepper, sliced 🔸️1 red bell pepper, sliced 🔸️2 1/2 cups fresh bean sprouts 🔸️3 green onions, sliced 🔸️1 1/2 cups chopped cilantro 🔸️3 cups romaine lettuce, torn in bite-size pieces 🔸️2 1/2 cups baby spinach For dressing: 🔸️3 tablespoons finely chopped ginger 🔸️4 tablespoons olive oil 🔸️1/4 cup soy sauce 🔸️3 tablespoons lemon juice 🔸️3 teaspoons sugar 🔸️2 garlic cloves, finely chopped 🔸️4-5 drops hot sauce Instructions: Bring 1 1/2 cups water to a boil. Add the noodles and cook uncovered for 3 minutes. Drain off the water in a strainer and set aside. In a large bowl, toss together lettuce, cooked noodles, bell pepper, bean sprouts, green onion, cilantro and spinach. For dressing, mix olive oil, lemon juice, soy sauce, garlic, ginger, hot sauce and sugar. Adjust seasonings. Gradually toss enough of the dressing with noodle salad to coat. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Asian-Noodle-Salad

Butternut Squash Soup Ingredients: 🔸️1 small butternut squash 🔸️2 medium potatoes, peeled and chopped 🔸️1 medium onion, chopped 🔸️3 cups water 🔸️1 cup heavy cream 35% 🔸️1 teaspoon paprika powder 🔸️salt & pepper to taste Instructions: Wash the squash, peel, remove seeds and cut into 2-inches pieces. Place the squash, potato and onion in a pot. Add water and paprika powder. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender (about 20-25 minutes). Blend the squash mixture in a blender until smooth. Return to the pot and heat through for 3-5 minutes. Add the heavy cream. Season with salt and pepper, stir well and serve. If soup is too thick, add more water. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Butternut-Squash-Soup

Tuna Vegetable Salad Ingredients: 🔸️2 cans of tuna (each 198 g), drained 🔸️1/2 cup finely chopped onion 🔸️2 garlic cloves, finely chopped 🔸️3/4 cup sliced Kalamata olives 🔸️1 medium bell pepper, diced 🔸️1 medium tomato, diced 🔸️2-3 tablespoons lemon juice 🔸️2 tablespoons olive oil 🔸️1 tablespoon Worcestershire sauce 🔸️salt & pepper to taste Instructions: In a medium salad bowl, break up the tuna with a fork. Add rest of the ingredients and mix well. Taste and adjust seasonings. Serve tuna salad with any kind of bread you like. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Tuna-Vegetable-Salad

Hot Dog and Mushroom Ingredients: 🔸️8 hot dogs of your choice (450 g), sliced 🔸️1 medium onion, sliced 🔸️10 medium mushrooms, sliced 🔸️6 tablespoons crushed tomatoes 🔸️1 teaspoon turmeric powder 🔸️oil 🔸️1 teaspoon dried oregano leaves 🔸️black pepper, add as much as you like Instructions: Heat 2 tablespoons oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté until mushrooms are golden brown and all liquid is absorbed. Set aside. Heat 2 tablespoons oil in a frying pan over medium heat. Add the onion and sauté until golden. Add the hot dog slices and cook for 10 minutes. Add turmeric and pepper, stir well. Add the crushed tomato and cook for 1-minute. Add the mushroom, oregano and 3/4 cup hot water. Cover the pan and cook over medium heat until thickened, about 20 minutes. Taste and adjust seasonings. Serve with any kind of bread you like. www.cookingandcooking.com/recipe.php?recname=Hot-Dog-and-Mushroom Full Recipe Here 👇

Crustless Cauliflower Quiche Ingredients: 🔸️1 head cauliflower, cut into florets 🔸️1 potato, cooked 🔸️2 cups chopped cilantro 🔸️3 tablespoons chopped mint 🔸️2 garlic cloves, minced 🔸️2 eggs 🔸️1/2 teaspoon dried oregano 🔸️1 1/2 cups shredded Mozzarella cheese 🔸️4 tablespoons panko bread crumbs 🔸️1/4 teaspoon ground cinnamon 🔸️1/4 teaspoon turmeric powder 🔸️1/2 teaspoon ground 🔸️cardamom 🔸️oil 🔸️salt & pepper Instructions: Bring a pot of salted water to a boil. Add cauliflower. Cook until tender. Drain. Mash potato & cauliflower. Add the rest of ingredients except oil and 1/4 cup of cheese. Mix well. Preheat oven to 370F. Brush 6 ramekins with oil. Spoon the mixture into each ramekin, dividing evenly. Pour 1/2 tablespoon oil on top of each of them. Bake in until golden, about 30-35 minutes. Remove from oven. Sprinkle the remaining cheese over them and bake until cheese is melted. Full Recipe Here👇 www.cookingandcooking.com/recipe.php?recname=Crustless-Cauliflower-Quiche

Banana Smoothie Ingredients: 🔸️2 ripe bananas 🔸️1 cup milk 🔸️1/2 cup vanilla ice cream 🔸️1 tablespoon peanut butter Instructions: Add all of the ingredients together in a blender. Blend until smooth and creamy. Serve immediately. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Banana-Smoothie

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Honey Ricotta Dip Ingredients: 🔸️250 g cream cheese, softened to room temperature 🔸️250 g ricotta cheese 🔸️3 tablespoons honey (plus a little more for drizzle) 🔸️2 tablespoons chopped pistachios 🔸️2 tablespoons chopped pecans Instructions: In a large bowl, beat together the cream cheese, ricotta and 3 tablespoons honey until smooth. Taste and add more honey if desired. Transfer to a serving dish and smooth the top. Sprinkle with pistachios and pecans. Drizzle with honey. Serve with cracker or fresh fruit, or refrigerate until ready to serve. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Honey-Ricotta-Dip

Eggplant Feta Salad Ingredients: 🔸️3 eggplants 🔸️crumbled feta cheese 🔸️1 cup sliced green onion 🔸️1/2 cup chopped parsley 🔸️5 tablespoons olive oil 🔸️3 tablespoons balsamic vinegar 🔸️1 tablespoon low sodium soy sauce 🔸️2 tablespoons lemon juice 🔸️1 teaspoon paprika powder 🔸️5 garlic cloves, chopped 🔸️1 1/2 teaspoons ground cumin 🔸️1/2 cup coarsely chopped walnut 🔸️pepper and salt Instructions: Preheat oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Add olive oil, garlic, green onions, cumin, paprika powder, balsamic vinegar, salt and pepper. Toss until coated. Spread on a large baking sheet, lined with parchment. Roast in the oven until very tender and slightly browned, about 45 minutes (stir every 15 minutes). Remove from the oven and cool slightly. Return the eggplant to the bowl and toss with soy sauce and lemon juice. Add walnut and parsley. Sprinkle feta cheese on top. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Eggplant-Feta-Salad

Smoked Salmon Sandwich Ingredients: 🔸️everything bagel 🔸️smoked salmon 🔸️red onion, thinly sliced 🔸️cream cheese 🔸️arugula 🔸️capers 🔸️salt and pepper Instructions: Carefully slice the bagel. Spread both halves with cream cheese. Top one half with onion, a few slices of salmon, arugula and capers. Season lightly with salt and pepper, if desired. Put the halves together, and cut sandwich in half.

Ham and Cheese Omelette Ingredients: 🔸️4 eggs 🔸️5 slices cooked ham 🔸️1 cup shredded mozzarella cheese 🔸️2 tablespoons oil 🔸️salt & pepper Instructions: Crack the eggs into a bowl, add salt-pepper and stir gently until well-beaten. Heat oil in a non-stick frying pan over medium-high heat. Pour the egg mixture into the hot pan and tilt the pan slightly to cover the base. Reduce heat to medium-low and cook. As the omelet begins to set, lift the edges with a spatula to check underneath. When the omelette is just about completely set, sprinkle with a layer of the cheese over half of the omelette. Put all the ham slices on top of the cheese as a second layer. Sprinkle with the remaining cheese on hams. Then slip spatula under the unfilled side, fold the omelette over the filled side and wait till cheese melts. Gently slide your omelette onto a plate. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Ham-and-Cheese-Omelette

Bean Casserole Ingredients: 🔸️1 can (398 ml) refried beans 🔸️1 1/2 cups shredded mozzarella cheese 🔸️2 cups chopped green pepper 🔸️1/2 cup sliced black olives 🔸️1 cup salsa sauce 🔸️1/2 cup sour cream 🔸️2/3 cup chopped fresh basil 🔸️2 tablespoons vegetable oil Instructions: Heat the oil in a skillet over medium heat. Add the green pepper and basil. Sauté for 8-10 minutes. Add olives, refried beans, sour cream and salsa sauce. Cook uncovered for 3 minutes. Preheat the oven to 370 degrees F. Coat the bottom and sides of a baking dish with oil. Pour the bean mixture into the baking dish. Sprinkle with mozzarella cheese. Place on the middle rack of the oven and bake until cheese melts and top is lightly golden brown. Serve with bread or tortilla chips. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Refried-Bean-Casserole

Spicy Mixed Vegetable Ingredients: 🔸️3 medium zucchini, sliced 🔸️1 cup sliced scallion 🔸️1 medium green pepper, chopped 🔸️350 g mushrooms, sliced 🔸️1 medium tomato, chopped 🔸️1 1/2 cups small cauliflower florets 🔸️6 garlic cloves, minced 🔸️3 tablespoons vegetable oil 🔸️6 tablespoons crushed tomatoes 🔸️2 tablespoons lemon juice 🔸️1/2 teaspoon ground cinnamon 🔸️1 teaspoon turmeric powder 🔸️3 tablespoons dried basil salt 🔸️1/2 teaspoon red pepper Instructions: Heat oil in a pot over medium heat. Add garlic and sauté for 1 minute. Add scallion, cauliflower florets and green peppers and sauté for 5 minutes. Add turmeric, cinnamon, salt and pepper and cook for 10 more minutes. Add the chopped tomatoes, crushed tomatoes, zucchini, mushrooms, lemon juice and basil. Pour 1/3 cup water and cook covered until vegetables are tender. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Spicy-Mixed-Vegetable