Salad Isn't Boring, You're Just a Terrible Cook
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Song: Plastic Love -mariya takeuchi
MAGICAL HOME-COOK RECIPES
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Cherry Tomato Puttanesca (serves 3-4)
1 tin tomatoes
300g cherry tomatoes
50g tinned anchovies
30g capers (rinsed)
5 big garlic cloves
1 white onion
100g olives
½ chilli flakes (less or more if needed)
1 1 tbsp. dried oregano
1 tsp. fresh oregano
20g fresh parsley
sea salt + black pepper
extra virgin olive oil
Roasted Cauliflower, New Pot & Butterbean Curry (serves 4)
250g butterbeans
1 tin plum tomato
400ml coconut milk
2 white onions
4-5 garlic cloves
1 inch thumb ginger
1 tsp. nigella seeds
6-8 whole cardamom pods
½ tsp. coriander seeds
1 tsp. cumin seeds
½ tsp, turmeric powder
6 new potatoes
1 tsp. garam masala
½ tsp. ginger powder
Handful fresh coriander
1 – 1½ cup water
coconut oil
sea salt + black pepper
Roasted Cauliflower
½ large cauliflower
1 tsp. garlic powder/ granules
1 tsp. oregano
1 tsp. garam masala
1 tsp. cumin powder
Olive oil
sea salt + black pepper
Asparagus, Spring Onion & Wild Garlic Frittata (serves 2)
300g asparagus
5-6 spring onions
4 eggs
goats cheese (optional)
sea salt + black pepper
Wild Garlic Pesto
fresh wild garlic
parsley
lemon juice
extra virgin olive oil
toasted pine nuts
crushed coriander seeds
sea salt + black pepper
Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
Links & Stuff
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► Useful Kitchen Gear
- Budget Whetstone for sharpening:
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- (NOT cheap) Amazing Pan:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions
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Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#chickpeas #chickpearecipe #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #plantbaseddiet
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
#entertainingwithbeth #cookingchannel #easyrecipes
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
SUBSCRIBE to my cooking channel for more great recipes!
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VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe
White Wine Chicken Recipe
15-Minute Chicken Dijon Recipe
Orange Chicken Recipe
Cast-Iron Skillet Roast Chicken
Frequently Seen in My Videos!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE REAL TIME RECIPES
Chicken Dijon Recipe
Omelette for Dinner
Cod Provencal
Feed Me Fast Chicken
Vegetable Gnoochi Pesto
CLICK HERE FOR ROASTED POTATO RECIPE:
FIND AMORA MUSTARD HERE:
WATCH MORE FAMILY-FRIENDLY RECIPES!
Easy Shrimp Stir Fry
5 Great Lunchbox Ideas
Quick Breakfast on the go!
Soy Glazed Roasted Chicken
Provencal Chicken Stew
Chicken Lettuce Wraps
Grilled Chicken Brochettes
Easy Minestrone Soup
Chinese Chicken Salad
Cheesy Pasta Pizza Bake
Easy Omelette for Dinner
Spinach Ravioli & Caramelized Onions and Tomatoes
Healthy Shrimp Tacos
Curried Carrot Soup
BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE!
Garlic Butter Shrimp
This succulent Garlic Butter Shrimp is perfect as an appetizer or as a full meal! It’s also extremely quick and easy to make and ready in less than 20 minutes. The shrimp are lovingly pan-fried in an amazing garlicky butter, with a hint of heat from red pepper flakes.
⬇️⬇️ PRINT RECIPE ⬇️⬇️
✅ INGREDIENTS ✅
2 tablespoons olive oil
4 tablespoons butter unsalted
6 cloves garlic minced
1 pound shrimp large or jumbo, shelled
¼ teaspoon salt or to taste
½ teaspoon red pepper flakes
3 tablespoons lemon juice freshly squeezed
¼ cup fresh parsley chopped
⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):
►12-inch Cast Iron Skillet -
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