Cooking and Cooking

Potato and Bread Fritters Ingredients: 🔸️1-2 baguette breads 🔸️3 large potatoes 🔸️2 eggs 🔸️1 teaspoon curry powder 🔸️1 teaspoon turmeric powder 🔸️oil sesame seeds 🔸️salt & black pepper Instructions: Place the potatoes in a large saucepan. Cover with water and add salt. Bring to a boil. Cook over medium-high heat until completely cooked. Drain, peel and grate the potatoes. Place the grated potatoes in a large bowl. Add the eggs, turmeric, curry, salt & black pepper. Combine well, taste and adjust seasonings. Slice the baguette into 1-inch thick slices. Hollow out the slices by removing the soft inner bread by hand. Heat oil in a non-stick skillet over medium heat. Place the breads into the skillet. Carefully fill the holes with potato filling. Press down and sprinkle with sesame seeds. Fry until they are golden brown on one side. Then flip and fry the other side. Place on a paper towel to absorb extra oil. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Potato-and-Bread-Fritters

Couscous Salad Ingredients: 🔸️1 cup couscous 🔸️1 1/4 cups water 🔸️1 canned baby corn (398 ml), drained and sliced 🔸️1 cup finely chopped fresh parsley 🔸️1 cup cooked white kidney bean, 🔸️1/3 cup lemon juice (more or less depends on your taste) 🔸️1 teaspoon garlic powder 🔸️1/2 cup walnuts, chopped 🔸️4 tablespoons extra-virgin olive oil 🔸️salt & black pepper to taste Instructions: In a medium cooking pot, bring water to a boil. Remove from heat. Add couscous and salt, and give it a quick stir. Cover the pot and let it sit for 10-15 minutes. Then fluff with a fork. When couscous is ready, stir in olive oil and lemon juice. Add the walnuts, baby corns, white kidney beans, parsley, and garlic powder. Season with salt and pepper to taste. Mix well and serve. Full Recipe 👇 https://www.cookingandcooking.com/recipe.php?recname=Couscous-Salad

Whipped Feta with Roasted Tomatoes Ingredients: For Whipped Feta Dip: 🔸️200 g feta cheese, broken up into pieces 🔸️4 tablespoons olive oil 🔸️4 tablespoons water 🔸️zest of 1 lemon For Tomatoes Topping: 🔸️1 cup cherry tomatoes, about 150 g 🔸️4 garlic cloves, halved 🔸️1/2 cup sliced olives 🔸️3 tablespoons olive oil 🔸️1 teaspoon dried oregano 🔸️pinch of crushed red pepper Instructions: Preheat the oven to 400 degrees F. Toss all the tomatoes topping ingredients in a small baking dish. Bake for 25-30 minutes or until tomatoes are soft and begin to burst. Meanwhile make the feta dip. Add the feta, olive oil, lemon zest and water to a food processor and pulse until smooth. Transfer the dip to a shallow plate or bowl, top with roasted cherry tomatoes and olives. Serve with bread or crackers. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Whipped-Feta-with-Roasted-Tomatoes

Chicken with Mushroom Sauce Ingredients: 5 small chicken breasts 20 mushrooms, sliced 2 teaspoons olive oil 2 tablespoons butter 1 1/2 tablespoons finely chopped ginger 3 garlic cloves, finely chopped 1 onion, finely chopped flour 3/4 cup chicken broth chopped fresh parsley 1/4 teaspoon turmeric powder salt & pepper Instructions: Season the chicken with salt & pepper. Lightly dredge chicken pieces in flour. Heat 1-teaspoon olive oil & 1-tablespoon butter in a pan over medium heat. Add chicken and cook until lightly golden. Remove from pan. Add 1-tablespoon butter & 1-teaspoon olive oil to the same pan. Add onion & cook until golden. Add garlic & mushrooms and cook until golden. Add turmeric ginger, 1-tablespoon flour, salt, pepper & broth. Cook, stirring and scraping up any browned bits from the bottom of pan until thickened. Return chicken & mushrooms to pan. Simmer covered over low heat for 10 min. www.cookingandcooking.com/recipe.php?recname=Chicken-with-Mushroom-Sauce

Breaded Tilapia Ingredients: 2 tilapia fillets (about 400 g) 1/4 teaspoon garlic powder 1/2 cup dry bread crumbs 3 tablespoons all-purpose flour 1 egg 1/4 teaspoon paprika powder 6-7 tablespoons cooking oil 1 tablespoon lemon juice salt & black pepper to taste Instructions: Crack the egg into a bowl. Add salt, black pepper, paprika powder, garlic powder and lemon juice. Beat well. Spread the all-purpose flour and bread crumbs in 2 separate plates. Wash and pat dry the tilapia fillets. Coat them in all-purpose flour, turning to coat. Dip them in the egg mixture, turning to coat. Then dredge in breadcrumbs. Heat oil over medium heat in a frying pan. Place the breaded fillet (breaded on both sides) into the pan and reduce heat to medium-low. Fry until they are cooked through and lightly golden brown on both sides. Place them on paper towel to absorb extra oil. Serve with lemon wedges. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Breaded-Tilapia

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Chicken Tortilla Pie Ingredients: 2 cups shredded cooked chicken 1 1/2 cups refried beans 1 1/4 cups enchilada sauce 3 cups shredded Mexican blend cheese 1 cup ricotta cheese 5 flour tortillas 1 1/2 cups chopped cilantro 2 tablespoons taco seasoning Instructions: Preheat oven to 350 F. Warm chicken in a skillet over medium-heat. Add refried beans, 1-cup enchilada sauce and taco seasoning. Stir and continue cooking for couple of minutes. Remove from heat. Add ricotta cheese and cilantro and stir until thoroughly combined. Set aside. Grease an 8-inch round baking dish with cooking spray. Place one tortilla in the baking dish. Spread a layer of chicken mixture evenly on top. Sprinkle 1/3 cup of shredded cheese on top. Repeat 4 more layers, then pour 1/4 cup of the enchilada sauce on top. Sprinkle with the remaining shredded cheese. Bake in the oven for 20-25 minutes or until cheese is melted. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Chicken-Tortilla-Pie

Affogato Ingredients: 🔸️2 small scoops of vanilla ice cream 🔸️1 shot espresso or 3 tablespoons strong brewed coffee 🔸️whipped cream, for garnish, optional Instructions: Place ice cream scoops in a small serving dish. Pour hot espresso over the ice cream and garnish as desired. Serve immediately. Full recipe here 👇 www.cookingandcooking.com

Roasted Cauliflower with Tahini Sauce Ingredients: 1 whole head of cauliflower 5 tablespoons tahini juice from 1/2 lemon 1 cup fresh cilantro 1/3 cup fresh mint 2 garlic cloves 3 tablespoons water olive oil salt Instructions: Remove leaves of cauliflower & trim off the bottom stem. Fill a pot with about 2 inches of water and bring to a boil. Add cauliflower and cover to steam for about 5 minutes. Drain. Preheat oven to 400 F. Line a baking sheet with parchment paper. Rub the cauliflower all over with the olive oil. Sprinkle with 1/2 teaspoon salt. Place cauliflower stem-side down on the baking sheet. Roast for 50-55 min or until tender & lightly browned. For tahini sauce, place cilantro, mint, garlic cloves, tahini, salt, lemon juice & water in a food processor and pulse until smooth. Remove cauliflower from the oven. Drizzle with tahini sauce, reserving extra sauce for dipping. Full Recipe www.cookingandcooking.com/recipe.php?recname=Whole-Roasted-Cauliflower-with-Tahini-Sauce

BBQ Sloppy Joes Ingredients: 650 g lean ground beef 1 onion, diced 2 tomatoes, diced 3/4 cup ketchup 1/2 cup BBQ sauce 2 tablespoons Worcestershire sauce 2 tablespoons seeded and chopped pickled jalapeno pepper 1/4 teaspoon garlic powder 2 tablespoons oil 1 tablespoon dried oregano 1/2 teaspoon ground cumin shredded cheddar cheese English muffins salt & pepper Instructions: Heat oil in a skillet over medium heat. Add the onion and fry for 6-7 minutes. Increase heat to medium-high; add the ground beef and brown until no longer pink. Drain well and return to the skillet. Add tomato, jalapeno pepper, garlic powder, cumin, oregano, ketchup, BBQ sauce and Worcestershire sauce. Simmer covered over medium-low heat until mixture begins to thicken, about 30 minutes. Adjust seasonings. Meanwhile, toast the English muffins. Serve the Sloppy Joes hot over toasted English muffins; sprinkle with cheese. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=BBQ-Sloppy-Joes

Stuffed Fish Fillet Ingredients: 4 cod fillets, about 600 g 3 tablespoons dry bread crumbs 2 garlic cloves, minced 1 cup finely chopped fresh cilantro 125 g cream cheese, softened 1 tablespoon mayonnaise 1 tablespoon lemon juice olive oil 4 slices lemon salt and black pepper Instructions: Preheat oven to 380 degrees F. Spray a baking dish with non-stick spray. Mix together the cream cheese, garlic, mayonnaise, bread crumbs, cilantro, lemon juice, salt and pepper. Set aside. Pat dry the fish fillets. Season both sides with salt and pepper. Place the cream cheese stuffing in the middle of each fish fillet. Roll up from the small end (use a toothpick to hold together if necessary). Place the stuffed fish fillets seam-side down in the baking dish. Brush with olive oil and place a slice of lemon on top of each one. Bake until fish flakes with a fork, about 30 minutes. Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Stuffed-Fish-Fillet

Potato and Celery Soup Ingredients: 🔸️3 large potatoes, peeled & chopped 🔸️6 stalks of celery, chopped 🔸️23-25 fresh basil leaves, chopped 🔸️1 medium onion, chopped 🔸️3 garlic cloves, chopped 🔸️1/4 cup butter 🔸️4 cups chicken broth 🔸️3 1/4 cups milk 🔸️2 tablespoons Worcestershire sauce 🔸️salt and pepper Instructions: Place the potato, celery, onion, garlic, basil and chicken broth in a pot. Add salt and pepper. Cover the pot and bring to a boil. Reduce heat to medium and cook until vegetables are tender. Remove from heat and let cool slightly. Blend the soup until smooth with an immersion blender or in batches in a regular blender. Return to the pot and add milk, butter and Worcestershire sauce. Stir and cook for about 4-5 minutes over medium heat (do not let boil). If the soup is very thick, add more milk. Taste and adjust seasonings. Garnish with fresh basil and serve fresh lemon juice on the side. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Potato-and-Celery-Soup

Mung Bean Salad Ingredients: 🔸1 cup dried mung beans, soaked in water for 4-6 hours 🔸1 large tomato, diced 🔸1/2 cup coarsely chopped walnuts 🔸2 teaspoons dried mints 🔸1/4 cup chopped fresh chives 🔸2 tablespoons olive oil 🔸3 tablespoons fresh lemon juice 🔸salt & pepper to taste Instructions: Drain and cook your mung beans in a medium saucepan with 4 cups water, simmering for about 25-30 minutes or until just tender. Drain and let cool slightly. Toss the cooked mung beans with chopped tomatoes, mint, chives and walnuts. Mix the lemon juice and olive oil together. Pour over the salad and mix to coat. Season with salt and pepper. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Mung-Bean-Salad

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Potato Salad with Chicken Ingredients: 🔸️4 large potatoes 🔸️4 eggs 🔸️4 tablespoons olive oil 🔸️2 tablespoons lemon juice 🔸️1/2 cup peeled and finely shredded carrot 🔸️1 1/2 cups mayonnaise 🔸️1 1/2 cups diced dill pickles 🔸️3 tablespoons yogurt 🔸️350 g cookrd chicken, shredded 🔸️salt & pepper to taste Instructions: Wash potatoes and place them into a pot. Pour water until potatoes are covered. Add 1 teaspoon salt and bring to boil. Reduce heat to medium-high and cook covered until done - a fork can easily be poked through them. Drain water, peel and finely chop (or grate) potatoes. Cook the eggs. Peel and finely chop (or grate) them. In a large bowl, combine potato, egg, chicken, lemon juice, olive oil, pickles, carrots, mayonnaise, and yogurt. Add salt and pepper to taste. Mix well and chill in the refrigerator. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Salad-Olivieh-or-Potato-Salad

Taco Soup Ingredients: 300 g extra lean ground beef 1 medium onion, finely chopped 1 can (540 mL) black beans, about 2 cups, drained 1 can (341 mL) corn, about 1 1/2 cups, drained 3 tomatoes, diced 2 cups crushed tomatoes 1 package (35 g) taco seasoning 3 cups water 5 tablespoons oil salt and black pepper to taste Instructions: Heat oil in a large pot over medium heat. Add the onions and sauté until tender. Increase heat to medium-high. Add the ground beef and cook until brown, stirring often to break up the beef. Add the crushed tomatoes, diced tomatoes, beans, corn, taco seasoning and water. Simmer uncovered over medium heat until desired thickness (about 35-40 minutes), stirring occasionally. Adjust seasoning and serve with tortillas or any kind of bread you like. Full Recipe 👇 www.cookingandcooking.com/recipe.php?recname=Taco-Soup

Shrimp Chow Mein Ingredients: 🔸️255 g Chinese noodles 🔸️400 g uncooked shrimp, peeled & deveined 🔸️1 onion, thinly sliced 🔸️1 bell pepper, sliced 🔸️3 garlic cloves، chopped 🔸️2 teaspoons paprika powder 🔸️5 tablespoons soy sauce 🔸️2 tablespoons butter 🔸️3 tablespoons olive oil 🔸️crushed red pepper 🔸️chopped peanuts, optional Instructions: Cook noodles according to the package instructions. Drain & set aside. Heat 1-tablespoon olive oil & 1-tablespoon butter in a skillet over medium-high heat. Add shrimps and cook until both sides are pink. Add 1-teaspoon paprika powder & crushed red pepper. Set aside. Heat 1-tablespoon of butter & 2 tablespoons olive oil in a frying pan over medium heat. Add onions & bell peppers. Cook until soft. Add garlic & 1-teaspoon paprika powder. Cook for 2 min. Add noodles & soy sauce. Stir until combined. Add shrimps and stir-fry quickly until everything is well mixed. Top with chopped peanuts. Recipe Here: www.cookingandcooking.com/recipe.php?recname=Shrimp-Chow-Mein

Stuffed Tomatoes with Tuna Salad Ingredients: 🔸️12 medium tomatoes 🔸️2 cooled potatoes, peeled and grated 🔸️2 cans tuna (totally about 400 g), drained 🔸️2 tablespoons lemon juice 🔸️1 cup mayonnaise 🔸️1 1/4 cups diced dill pickles (not sweet) 🔸️chopped fresh parsley 🔸️salt and black pepper to taste Instructions: Cut off the tops of tomatoes with a knife and spoon out any seeds. Set aside. In a bowl combine the potatoes, tuna, pickles, mayonnaise and lemon juice. Season with salt and pepper. Fill each tomato with tuna salad and garnish with parsley. Full Recipe Here 👇 www.cookingandcooking.com/recipe.php?recname=Stuffed-Tomatoes-with-Tuna-Salad

Chicken Cheese Sandwich Ingredients: 🔸️1 1/4 cups warm shredded Cooked Chicken 🔸️8 slices of French toast loaf 🔸️1/3 cup carrot, grated 🔸️1/3 cup green onion, sliced 🔸️2 tablespoons mayonnaise 🔸️1 tablespoon hot sauce 🔸️2 tablespoons butter 🔸️2/3 cup mozzarella cheese, shredded 🔸2/3 cup cheddar cheese, shredded Instructions: Mix chicken, hot sauce, mayonnaise, carrot and green onion in a small bowl. Butter the outside of each slice of bread. Mix the mozzarella cheese and cheddar cheese. Sprinkle a layer of the cheeses on the inside of one slice of bread. Top with chicken mixture. Sprinkle a layer of cheese over mixture. Top with the other slice of bread (butter side up). Heat a non-stick pan over medium heat. Place in the hot pan. Heat until golden brown and cheese is melted, about 2-3 minutes per side. Turn the sandwich over to its other side. Cut in half and serve. www.cookingandcooking.com/recipe.php?recname=Chicken-Cheese-Sandwich

Quinoa Shrimp Salad Ingredients: 1 cup red quinoa 2 cups water 1 cup grape tomatoes, halved 1 garlic clove, minced 340 g shrimp, cooked, peeled and deveined 3/4 cup parsley, chopped 2 celery stalks, thinly sliced 3 tablespoons basil, chopped 1/4 cup lemon juice 4 tablespoons olive oil 1 teaspoon lemon zest salt & black pepper Instructions: In a saucepan, bring water to a boil. Add quinoa, reduce heat to low & simmer covered for 15 min, or until quinoa is tender. Remove from heat and let stand 5 minutes. Then fluff with a fork. Let it to cool. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and sauté for 1 min. Add celery and cook uncovered for 15 min. In a bowl, whisk together lemon juice, 2-tablespoons olive oil, lemon zest, pepper & salt. In a large bowl, combine celery mixture, shrimps, tomatoes, parsley and basil. Stir in quinoa. Pour the dressing over and toss. Source: www.cookingandcooking.com/recipe.php?recname=Quinoa-Shrimp-Salad