Cooking and Cooking

Osso Buco (veal shank) Ingredients: 🔸️2 veal osso bucco 🔸️1 celery stalk, diced 🔸️1 medium carrot, diced 🔸️2 medium tomatoes, chopped 🔸️4 garlic cloves, minced 🔸️1 medium onion, finely chopped 🔸️1/4 cup flour for dredging 🔸️1 1/4 cup chicken broth 🔸️1 bay leaf 🔸️oil 🔸️1/2 teaspoon turmeric powder 🔸️fresh coriander, chopped 🔸️salt & pepper Instructions: Season both sides of shanks with salt & pepper. Dredge in flour. Heat 2 tablespoons oil in a skillet over medium-high heat. Brown the shanks on both sides. Transfer to a platter and set aside. Heat 2 tablespoons oil in a pot over medium heat. Add onion, carrot, celery, salt & pepper. Cook until tender. Add garlic and turmeric. Cook for 2 more minutes. Add tomato, chicken broth & bay leaf, bring to a boil. Return the shanks to the pot. Reduce heat to low, and simmer covered until completely tender and pulling from the bone, about 1 1/2 hours. Adjust seasonings. Garnish with coriander. Full Recipe:👇 www.cookingandcooking.com/recipe.php?recname=Osso-Buco

Roasted Zucchini Salad with Feta Ingredients: For salad: 🔸️4 medium zucchini 🔸️1/2 cup crumbled feta cheese 🔸️2 tablespoons roasted sunflower seeds 🔸️1 tablespoon dried mint 🔸️1 tablespoon pomegranate seeds for garnish For dressing: 🔸️2 tablespoons white vinegar 🔸️2 tablespoons olive oil 🔸️1 tablespoon lemon juice 🔸️2 garlic cloves, minced 🔸️1 tablespoon dried oregano 🔸️salt & pepper Instructions: Cut zucchini in half lengthwise and cut into thin slices. Heat up a large, non-stick skillet on medium-high heat. Add zucchini. Dry roast the zucchini without any oil until golden and soften a little. Transfer into a salad bowl. Add mint and sunflower seeds. To prepare the dressing, in a bowl whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Pour over the salad and toss gently to coat. Top with feta cheese and garnish with pomegranate seeds. Serve at room temperature. Full Recipe: 👇 www.cookingandcooking.com/recipe.php?recname=Roasted-Zucchini-Salad-with-Feta

Curried Meatball Ingredients: 🔸️600 g ground beef 🔸️1/2 cup milk 🔸️6 slices of loaf bread, cut the crust off 🔸️1 onion, grated 🔸️5 tomatoes, grated 🔸️1 egg 🔸️3 tablespoons crushed tomatoes 🔸️1 teaspoon turmeric powder 🔸️2 teaspoons dried oregano leaves 🔸️2 teaspoons curry powder 🔸️oil 🔸️salt & pepper Instructions: Soak bread slices in milk until soft. Transfer to a bowl, add onion, ground beef, egg, curry powder, turmeric powder, 1-teaspoon oregano, salt and pepper. Mix well. Form into meatballs. Heat 3 tablespoons oil in a pan over medium-high heat. Fry them until brown all over. Set aside. Mix grated tomatoes, crushed tomatoes, 1-teaspoon oregano, salt & pepper. Spread 4-tablespoons of tomato sauce in a large pot. Place meatballs into the pot and pour the remaining sauce over them. Cover the pot and bring to a boil. Simmer covered until cooked through and sauce is thickened, about 30-40 minutes. Recipe Here: www.cookingandcooking.com/recipe.php?recname=Curried-Meatball-or-Kofta-Curry

Stuffed Cheesy Bread Ingredients: 🔸️1 package (250 g) cream cheese at room temperature 🔸️1 French baguette 🔸️1 cup shredded mozzarella cheese 🔸️1 cup finely chopped cilantro 🔸️1 cup sliced green onion 🔸️1/2 cup sliced black olives 🔸️2 tablespoons butter Instructions: Preheat oven to 350 F. In a bowl mash cream cheese, using a fork. Add cilantro, mozzarella cheese, green onion and olives. Mix well & add salt if needed. Cut the baguette into 3 pieces. Use a long knife to hollow out the insides. Stuff bread pieces with cream cheese mixture. Slice the baguette into slices that are approximately 1 inch thick. Tear 3 pieces of heavy duty foil. Place 5-6 of stuffed slices on the foil and fit together. Melt the butter and brush the bread with it. Wrap the foil around the bread. Place them on a baking tray. Bake in the oven for 15 minutes. Unwrap the bread and bake for 5 more minutes, or until the top browns slightly. Full recipe: www.cookingandcooking.com/recipe.php?recname=Stuffed-Cheesy-Bread

Coconut Muffins Ingredients: 🔸️3 cups of sweetened grated coconut 🔸️1 cup whole wheat flour, sifted 🔸️2/3 cup sugar 🔸️1/2 cup milk 🔸️1/4 cup oil 🔸️2 eggs 🔸️1 1/2 teaspoons baking powder 🔸️1 teaspoon vanilla extract 🔸️pinch of salt Instructions: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the flour, grated coconut, baking powder, and salt together in a bowl and set aside. In another bowl, beat the eggs, sugar, oil, and vanilla extract with an electric mixer until smooth. Slowly add the flour mixture and milk to the egg mixture and mix gently until just combined. Do not overmix. Fill each lined muffin cups about 3/4 full. Bake in the oven until a toothpick inserted in the center comes out clean, about 25-28 minutes. Remove from the oven and let cool completely on a baking rack. Full recipe here: www.cookingandcooking.com/recipe.php?recname=Coconut-Muffins

Ham and Cheese Quesadillas 🥙 Ingredients: 🔸️2 large flour tortillas 🔸️1 green onion, sliced 🔸️7 cooked ham slices, chopped 🔸️1 cup shredded mozzarella and cheddar cheese blend 🔸️3/4 cup salsa sauce 🔸️cooking spray Instructions: Lightly spray a pan with cooking spray and heat over medium heat. Place a tortilla into the pan. Spread the salsa sauce over half of the tortilla and top with cheese. Top with ham, green onion and with a layer of cheese. Slip spatula under the unfilled side, fold the tortilla over the filled side. Press down gently. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Transfer the quesadilla to a cutting board, and let it cool for 2-3 minutes. Using a large knife, cut the quesadilla into wedges. Serve with sour cream and additional salsa, if desired. Full recipe here: www.cookingandcooking.com/recipe.php?recname=Ham-and-Cheese-Quesadillas

Baked Pesto Chicken 🍖🍗 Ingredients: 🔸️650 g boneless & skinless chicken breast 🔸️1 onion, finely chopped 🔸️2 stalks celery, cut into chunks 🔸️1/2 cup basil pesto 🔸️1/2 cup shredded mozzarella cheese 🔸️salt & pepper Instructions: Cut chicken lengthwise into 1-inch strips. Preheat oven to 375 F. Lightly spray an 11x8-inch baking dish with cooking spray. Spread 1/4 cup basil pesto on the baking dish. Add onion and celery. Lay the chicken strips over. Season with salt & pepper. Spread 1/4 cup basil pesto over chicken. Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the chicken is cooked through. Remove the foil. Sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 7-8 minutes. Then switch the oven to broil and broil until cheese is golden, about 3-4 minutes. Discard the celery. Serve! Full Recipe: www.cookingandcooking.com/recipe.php?recname=Baked-Pesto-Chicken

Spicy Breaded Chicken Drumsticks 🍗🍗 Ingredients: 🔸️6 skinless chicken drumsticks 🔸️1/2 cup mayonnaise 🔸️1/4 cup mustard 🔸️1/2 cup panko bread crumbs 🔸️2 teaspoons soy sauce 🔸️vegetable oil 🔸️1/4 teaspoon paprika powder 🔸️1/2 teaspoon garlic powder 🔸️black pepper to taste Instructions: Preheat oven to 400 degrees F. Coat the bottom of a baking sheet with a little of oil. In a small serving bowl, mix together the mayonnaise, mustard, soy sauce, paprika powder, garlic powder and pepper. Set aside. Place the bread crumbs in a separate medium bowl. One by one, dip each drumstick into the mayonnaise mixture, then coat with bread crumbs. Place the drumsticks on the prepared baking dish. Bake until just cooked through and juices run clear (not pink) when poked with a sharp knife, about 40-45 minutes. Full Recipe: www.cookingandcooking.com/recipe.php?recname=Spicy-Breaded-Chicken-Drumsticks

Potato and Ham Salad 🥗 Ingredients: 🔸️4 medium potatoes 🔸️3 eggs, cooked and finely chopped 🔸️2 tablespoons olive oil 🔸️3 tablespoons lemon juice 🔸️150 g slices cooked ham, cubed 🔸️1 cup sliced green olives 🔸️2/3 cup mayonnaise 🔸️2 tablespoons yogurt 🔸salt & pepper to taste Instructions: Wash the potatoes and place into a pot. Pour water until potatoes are covered. Add salt and bring to a boil over high heat. Reduce heat to medium and simmer covered until done - a fork can easily be poked through them. Drain the potatoes, peel and finely chop. Set aside. In a large bowl, combine potato, egg, olive oil, ham, olives, lemon juice, mayonnaise and yogurt. Season with salt and pepper to taste. Mix well and refrigerate for several hours before serving. Serve with French bread. Full Recipe: www.cookingandcooking.com/recipe.php?recname=Potato-and-Ham-Salad

Chocolate Flakes 🧆 Ingredients: 🔸️30 g semi sweet chocolate chips 🔸️90 g milk chocolate chips 🔸️1/2 cup whipping cream 35% 🔸️1 teaspoon vanilla extract 🔸️50 g peanut butter 🔸️50 g crushed toasted corn flakes 🔸️60 g unsalted peanuts Instructions: In a small saucepan, bring the whipping cream to a simmer, stir occasionally. Meanwhile, place the chocolate chips in a bowl. Pour the hot whipping cream over them and allow to stand for 30 seconds. Add the vanilla extract and peanut butter, and stir well until smooth. Then add the corn flakes and peanuts into the melted chocolate mixture and combine well. Using a tablespoon, scoop out and drop onto a waxed paper or aluminum foil; flatten slightly. Refrigerate until they are set. Store them covered in the fridge. Full Recipe: www.cookingandcooking.com/recipe.php?recname=Chocolate-Flakes

Olive Bread 🥯 Ingredients: 🔸️2 1/4 cups flour plus 1 tablespoon for dusting 🔸️1 1/4 cups milk 🔸️2 eggs 🔸️1 cup sliced green olive 🔸️1 cup sliced kalamata olives 🔸️2 tablespoons Parmesan cheese 🔸️4 tablespoons olive oil 🔸️2 teaspoons baking powder 🔸️1/4 teaspoon salt Instructions: Preheat oven to 350 degrees F. Generously butter a cake pan or a loaf pan and dust with flour. In a bowl, mix flour, baking powder, and salt. Set aside. In another bowl, whisk eggs, olive oil, and milk. Add the flour mixture and stir until just combined. Add the olives and Parmesan cheese. Combine well. Pour the batter into prepared pan. Bake until a fine skewer inserted in the middle of the loaf comes out clean, about 45-55 minutes. Remove from oven. Leave in the pan for 5-6 minutes before turning out onto wire rack. Full Recipe: www.cookingandcooking.com/recipe.php?recname=Olive-Bread

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Coconut Chocolate Balls 😋 Ingredients: 🔸170 g dark chocolate 50%, cut into small pieces 🔸️80 g milk chocolate, cut into small pieces 🔸️1 cup unsweetened desiccated coconut 🔸️1 tablespoon butter 🔸️1/2 teaspoon vanilla extract 🔸️powdered sugar for garnish Instructions: Place the chocolate and butter in a microwave safe bowl. Heat in microwave in 30 second intervals, stirring well between intervals until chocolate is melted and smooth. Add the coconut and mix well. Leave it to cool for a minute and then add the vanilla extract and stir. Line a large baking sheet with wax paper, set aside. Using a tablespoon, scoop a spoonful of the mixture. Wet your hands and roll into a ball and place on the baking sheet. Refrigerate until set. Dust with powdered sugar and serve. Store in an airtight container. Full Recipe: www.cookingandcooking.com/recipe.php?recname=Coconut-Chocolate-Balls

Baked Peaches with Almond 🍑 Ingredients: 🔸️2 ripe peaches 🔸️2 teaspoons unsalted butter 🔸️4 teaspoons brown sugar 🔸️4 teaspoons ground almond 🔸️ground cinnamon, to taste 🔸️vanilla ice cream for serving Instructions: Preheat oven to 375 degrees F. Halve the peaches and remove pit. Place them in a baking dish, skin side down. Place a-teaspoon ground almond and a-teaspoon sugar in the hollow of each peach. Then place 1/2 teaspoon butter on top and sprinkle with cinnamon. Bake until topping is golden brown and peaches are tender, about 30 minutes. Serve the baked peaches warm with a scoop of vanilla ice cream. Full recipe: www.cookingandcooking.com/recipe.php?recname=Baked-Peaches-with-Almond

Italian Chicken Ingredients: 🔸1 can (398 ml) artichoke hearts, drained and chopped 🔸️6 thin boneless and skinless chicken breasts (about 800 g), if they are thick, cut in half 🔸️7 medium tomatoes, diced 🔸️1 1/2 cups shredded mozzarella cheese 🔸️fresh basil 🔸️3 tablespoons olive oil 🔸️3 garlic cloves, thinly sliced 🔸️2 tablespoons flour 🔸️salt and black pepper Instructions: Place artichoke, tomato, garlic, olive oil and flour in a large bowl. Season with salt and pepper to taste and combine well. Preheat oven to 370°F. Place the chicken breasts into an 11x8-inch baking dish. Spread the tomato mixture over the chicken evenly. Bake in the oven until chicken is cooked. Remove from the oven and sprinkle mozzarella cheese over the top. Set the oven to broil, and broil until cheese is melted. Top with chopped basil and serve alone, with pasta or any kind of bread you like. Full recipe: www.cookingandcooking.com/recipe.php?recname=Italian-Chicken

Sugar Plum Cookies ☺ Ingredients: 🔸️1 cup almonds (about 100 g), finely chopped 🔸️1/3 cup hazelnuts (about 50 g), finely chopped 🔸️1/4 cup honey 🔸️3/4 cup dried apricots (about 130 g) 🔸️1 1/2 cups pitted dates (about 240 g) 🔸️1/2 teaspoon ground cardamom 🔸️1/2 teaspoon ground nutmeg 🔸️1 1/2 teaspoons ground cinnamon 🔸️1/4 teaspoon ground allspice 🔸️3 tablespoons icing sugar Instructions: Place the apricots and dates in the food processor. Pulse briefly until finely chopped and sticky. Place the almonds, hazelnuts and apricots-dates mixture in a large bowl. Add honey, cinnamon, allspice, cardamom and nutmeg. Mix well. To roll the sugar plums, pinch off about a teaspoon of the mixture and roll it into a bite-size ball. Dust with icing sugar and refrigerate in single layer in airtight containers. Full recipe: www.cookingandcooking.com/recipe.php?recname=Sugar-Plum-Cookies

Bell Pepper Chicken Nachos Ingredients: 🔸️4 bell peppers 🔸️2 cups shredded Cooked Chicken 🔸️4 green onions, sliced 🔸️2 garlic cloves, finely chopped 🔸️1 teaspoon chili powder 🔸️3/4 cup sliced kalamata olives 🔸️1 cup salsa sauce 🔸️2/3 cup chopped fresh cilantro 🔸️1 1/2 cups shredded cheddar cheese 🔸️oil 🔸️salt & pepper Instructions: Heat 1-tablespoon oil in a skillet over medium heat. Add green onion & garlic, sauté for 2 min. Add chicken & chili powder. Toss until well coated and chicken is warm. Remove from heat. Add salsa sauce, olive, salt & pepper. Set aside. Preheat oven to 350°F. Cut the bell peppers into 2-inch pieces & remove seeds. Press each piece open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet. Spoon chicken mixture evenly over pepper. Top with cheddar. Bake for 15 mins, or until cheese has melted. Remove from oven and top with cilantro. Full recipe: www.cookingandcooking.com/recipe.php?recname=Bell-Pepper-Chicken-Nachos

Mango Kale Smoothie 🥭🥤 Ingredients: 🔸️3 cups frozen mango cubes 🔸️1 cup chopped green kale 🔸️1 banana 🔸️1 tablespoon grated fresh ginger 🔸️1 cup cold milk (or almond milk for dairy-free version) 🔸️1/4 teaspoon ground cardamom 🔸️1/4 teaspoon ground cinnamon 🔸️1-2 tablespoons honey, optional Instructions: Place all ingredients into a high-speed blender and blend on high until smooth. Serve immediately! Full recipe: https://www.cookingandcooking.com/recipe.php?recname=Mango-Kale-Smoothie

Persian Egg and Spinach 🍳 Ingredients: 🔸️10 cups chopped spinach, about 500 g 🔸️5 garlic cloves, finely chopped 🔸️1/4 teaspoon turmeric powder 🔸️1 medium onion, finely chopped 🔸️4 tablespoons vegetable oil 🔸️4 eggs 🔸️salt & black pepper to taste Instructions: Heat the oil in a skillet over medium heat. Add the onion and sauté until golden. Add the spinach and garlic and cook until cooked and all the liquid is absorbed. Add the turmeric, salt and pepper and give it a quick stir. Flatten the surface using the back of a spoon. Carefully break the eggs over the spinach and cook covered until the yolks are set and still soft. Serve hot with bread. Full recipe: https://www.cookingandcooking.com/recipe.php?recname=Nargesi-Esfenaj-or-Persian-Egg-and-Spinach

Halloween Witches Broomstick  Ingredients: - 8 tiny pretzel rods - 4 Mozzarella string cheese sticks - chives Instructions: Cut the cheese sticks in half. Carefully cut the bottom part of each half into strips. Insert a pretzel rod into the uncut end of the cheese stick. Tie a single fresh chive (or ribbon) around the top. 🎃😈👹 https://www.cookingandcooking.com/recipe.php?recname=Witches-Broomstick