Raspberry Coulis

Making raspberry coulis is a perfect way to top pancakes in the morning, or ice cream for dessert, and making it couldn’t be easier. Simply combine water and sugar in a saucepan and heat until the sugar dissolves. Puree the syrup with raspberries, strain through a fine-mesh sieve, and store from anywhere from 4-5 days or freeze for a couple of months.

Parsley Coulis

This sauce is a great way to jazz up any dish, and also sneak in your greens. Whether it’s plain chicken or some sauteed vegetables, every dish needs a sauce. Blanch some spinach and parsley and dry well. Puree with some warm stock and butter, strain and you have a flavorful and healthy sauce. You can also omit the butter if you’d like to make it vegan.

The post You Need to Learn How to Make a Coulis appeared first on Cooking 4 All.

Mayonnaise

If you love mayo and want to give it a try making it yourself, now is a perfect time! All you have to do is combine 2 egg yolks with 1 teaspoon of vinegar or lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of dry mustard if you want. Take an immersion blender and start mixing the ingredients, while you slowly pour in 1 cup of any kind of oil you want. It’s that easy!

Key Lime Pie

The custard part for Key lime pies are egg yolks, so all you have to do is combine 4 of them with a can of condensed milk as well as 1/2 cup of freshly squeezed juice and you have your filling! Pour into a graham cracker crust and you’re set.

Lemon Curd

This dessert spread is super easy to make because you are only combined egg yolks with sugar and lemon juice! Cook over low heat to combine until it thickens and serve at any breakfast or brunch.

The post Here’s How To Use Your Extra Egg Yolks appeared first on Cooking 4 All.

Mirepoix

Almost every soup will begin the same way – with a mirepoix. A mirepoix is a combination of onions, carrots, and celery. Even if you don’t like one of these ingredients, they won’t be recognizable by the end of the process, they’re just there at the beginning to provide a base flavor that you probably have liked without evening know those were the ingredients.

Onions and Garlic

Whether you’re making a Latin-inspired dish, Italian, or anything in between, most sauteed vegetable and even meat dishes need a base of garlic and onions. Again, like the mirepoix, the ingredients probably won’t be recognizable by the time the dish hits the table, but in order to build those flavors, it’s so important you add them.

Salt

Salt brings out the natural flavors of every food, so you cannot skip seasoning your food. Whether you want to do it with regular salt, soy sauce, or another salty element, you need salt in every dish you make, including desserts!

The post Steps In a Recipe You Just Can’t Miss appeared first on Cooking 4 All.

Ingredients

• Two quarts of water
• 1 1/4 cup of basmati rice
• One or two teaspoons of salt
• Five cardamom pods
• One cinnamon stick
• Two garlic cloves
• Three dry or fresh curry leaves 

Instructions

1. Bring the water to a boil with the cardamom pods, a cinnamon stick, smashed garlic cloves, and dry of fresh curry leaves. 
2. If you can’t find the curry leaves in the grocery store, you can get them online or omit them entirely!
3. Then, once the water is boiled, put in the salt and rice. 
4. Cook the rice for 12 minutes, and after it’s cooked, drain out the excess water and rinse in hot water. 
5. Remove the aromatics, and use it in all your favorite dishes and curries!

The post Basmati Rice is the Fastest Rice to Cook Ever! appeared first on Cooking 4 All.

Ingredients 

• 3/4 cup of sugar
• Two teaspoons of dried lavender buds
• One lemon 
• 1/2 cup of softened  butter
• Two eggs
• 1/2 cup of honey
• 1/2 cup of the non-dairy milk of your choice
• One teaspoon of vanilla
• 1 1/2 cups of flour
• 1/2 teaspoon of salt
• One teaspoon of baking powder
• 1/4 teaspoon of baking soda

Recipe

1. Put the sugar, lavender, and the zest of the lemon into a food processor. Run until smooth. Take out 1/4 cup and leave it to the side. 
2. Take the remaining sugar mixture and cream it with the butter until fluffy. Add in the eggs and continue to beat. 
3. Pour in the honey, non-dairy milk, the juice from the lemon and vanilla extract and beat to combine. 
4. Fold in the flour, salt, baking soda, and baking powder into the wet ingredients until just combined. 
5. Fill up a muffin tin with the batter and bake for 20 minutes at 350 F. 

The post Lavender Lemon Muffins are Delicately Delicious appeared first on Cooking 4 All.

Spinach artichoke dip is a classic party dish that everyone loves. Though it’s not the healthiest, you can make it lighter by using light cream cheese, sour cream, and mayonnaise. But, this delicious treat is well worth it.

Ingredients

• 8 oz of softened cream cheese 
• 1/4 cup of sour cream 
• 1/4 cup of mayonnaise 
• 1 garlic clove
• 2/3 cup of parmesan 
• 1/2 cup of mozzarella 
• 2 cups of artichoke hearts, frozen or canned
• 6 oz of thawed frozen spinach 
• Pepper to taste

Recipe

1. First, take the thawed spinach and make sure you squeeze as much liquid out of it as possible. 
2. Then, defrost or drain the artichokes from their can, again making sure there is little to no liquid left. Then, chop up both the spinach and artichokes into small pieces. 
3. Then, grease a 1-quart baking dish and leave to the side. 
4. Mix together the cream cheese, sour cream, and mayo. 
5. Mince the garlic and add it to the bowl as well, along with both kinds of cheese. 
6. Fold in the spinach and artichokes and season with pepper to your taste. 
7. Pour the mixture into the dish and spread evenly. 
8. Bake for 20 minutes, let cool slightly, and eat right away!
9. You can also make the dip in advance, just don’t bake it until you serve it!

The post Spinach Artichoke Dip is a Yummy Party Treat You Can Have Any Time! appeared first on Cooking 4 All.

Ingredients:

• 1 cup of cooked quinoa 
• 1 can of pinto beans
• 2 cups of sliced mushrooms
• 1-2 tablespoons of soy sauce
• 2/3 cup of pecans 
• Salt and pepper to taste
• 4 cloves of minced garlic
• 1 tablespoon of chopped thyme, rosemary, or sage
• 2 teaspoons of smoked paprika
• 1/2 teaspoon of fennel seeds
• 1/4 teaspoon of ground cayenne pepper 
• 1 date 
• Olive oil 

Instructions:

1. Rinse and dry the beans, spread them on a parchment-lined baking sheet and bake for 10 minutes at 350 F. 
2. Saute mushrooms in oil over medium heat with the soy sauce until soft. 
3. Add quinoa and pecans to a food processor and pulse just a few times so the pecans are smaller. Add in the beans, mushrooms, salt, pepper, garlic, herbs, spices, and date. Pulse to combine but you don’t want it to be a smooth puree! 
4. Make the mixture into balls and then flatten into patties. Cook in the oven with some oil drizzled over or in a skillet on medium for 3-4 minutes on each side. 

The post You Won’t Believe How Incredible These Homemade Vegan Burgers Taste appeared first on Cooking 4 All.

Ingredients:

• 1 1/2 cups of brown sugar
• 1/3 cups of neutral-tasting oil
• 1 egg
• 1 cup of buttermilk 
• 1 teaspoon of vanilla extract 
• 1 teaspoon of baking soda
• 2 1/2  cups of flour
• 2 1/2 cups of chopped apples
• 1/2 cup of white sugar
• 1 teaspoon of cinnamon
• 1 tablespoon of melted butter

Instructions:

1. Put the brown sugar and oil of your choice into a large bowl. Using a whisk or wooden spoon mix until well combined. 
2. Mix in the egg so it’s combined well, and then follow that with the buttermilk and vanilla extract. Once everything is very well combined, you can start adding in the dry ingredients. 
3. Add in the baking soda and flour and mix with only a wooden spoon until everything has just come together. You don’t want to mix too much or you will make the batter tough and it won’t come out light and airy. 
4. Then, fold the apples into the batter gently, grease a 9×13 dish and pour the batter into it. 
5. Mix the white sugar, cinnamon, and butter in a small bowl and cover the top of the batter with it. 
6. Bake at 325 F for 40-45 minutes until golden brown and enjoy!

The post Nothing Says Fall Like Apple Cake! appeared first on Cooking 4 All.

If you find it hard to eat spicy food, you can build your spice tolerance with these steps.

Black Pepper

Black pepper is a great place to start on your spice journey. A few cracks of black pepper is something almost everyone can handle, but if you use enough of it, it can start to get a little spicy. By adding a bit of extra pepper to your meals or making a dish like cacio e pepe — which literally means cheese and pepper — you can start to build up your tolerance.

Gradually Build

After you’ve experimented, try to add other spicy foods to the side of your dishes, like spicy sauces such as salsa. That way you can use a little bit on your food without overwhelming your palette, which will help gradually build up your tolerance.

Coolants

Once you start eating more spicy food, make sure you have things to cool down your mouth in case it gets too extreme. Any sort of dairy product is great because it has casein, which helps coat your mouth and level out the spiciness.

The post How to Build Up Your Spice Tolerance appeared first on Cooking 4 All.

Brown Rice

Brown rice notoriously takes a long time to cook, anywhere from 45-55 minutes. Because of this, you should definitely take any measure to shorten the cooking time. Luckily, soaking will help you do this! Even soaking for as little as 20-30 minutes will speed up the cooking process, so why wouldn’t you?

Nuts

Soaking nuts is really helpful for so many reasons. First of all, if you’re buying them in bulk, it helps get rid of any excess dirt on them. Second, if you’re going to be blending them to make any other ingredient, they will incorporate a lot better after being soaked. And third, you are breaking down the phytic acid which makes nuts harder to digest in your gut!

The post You Should Really be Soaking These Dry Ingredients! appeared first on Cooking 4 All.

Raspberry Coulis

Making raspberry coulis is a perfect way to top pancakes in the morning, or ice cream for dessert, and making it couldn’t be easier. Simply combine water and sugar in a saucepan and heat until the sugar dissolves. Puree the syrup with raspberries, strain through a fine-mesh sieve, and store from anywhere from 4-5 days or freeze for a couple of months.

Parsley Coulis

This sauce is a great way to jazz up any dish, and also sneak in your greens. Whether it’s plain chicken or some sauteed vegetables, every dish needs a sauce. Blanch some spinach and parsley and dry well. Puree with some warm stock and butter, strain and you have a flavorful and healthy sauce. You can also omit the butter if you’d like to make it vegan.

The post You Need to Learn How to Make a Coulis appeared first on Cooking 4 All.

Mayonnaise

If you love mayo and want to give it a try making it yourself, now is a perfect time! All you have to do is combine 2 egg yolks with 1 teaspoon of vinegar or lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of dry mustard if you want. Take an immersion blender and start mixing the ingredients, while you slowly pour in 1 cup of any kind of oil you want. It’s that easy!

Key Lime Pie

The custard part for Key lime pies are egg yolks, so all you have to do is combine 4 of them with a can of condensed milk as well as 1/2 cup of freshly squeezed juice and you have your filling! Pour into a graham cracker crust and you’re set.

Lemon Curd

This dessert spread is super easy to make because you are only combined egg yolks with sugar and lemon juice! Cook over low heat to combine until it thickens and serve at any breakfast or brunch.

The post Here’s How To Use Your Extra Egg Yolks appeared first on Cooking 4 All.

Mirepoix

Almost every soup will begin the same way – with a mirepoix. A mirepoix is a combination of onions, carrots, and celery. Even if you don’t like one of these ingredients, they won’t be recognizable by the end of the process, they’re just there at the beginning to provide a base flavor that you probably have liked without evening know those were the ingredients.

Onions and Garlic

Whether you’re making a Latin-inspired dish, Italian, or anything in between, most sauteed vegetable and even meat dishes need a base of garlic and onions. Again, like the mirepoix, the ingredients probably won’t be recognizable by the time the dish hits the table, but in order to build those flavors, it’s so important you add them.

Salt

Salt brings out the natural flavors of every food, so you cannot skip seasoning your food. Whether you want to do it with regular salt, soy sauce, or another salty element, you need salt in every dish you make, including desserts!

The post Steps In a Recipe You Just Can’t Miss appeared first on Cooking 4 All.

Ingredients

• Two quarts of water
• 1 1/4 cup of basmati rice
• One or two teaspoons of salt
• Five cardamom pods
• One cinnamon stick
• Two garlic cloves
• Three dry or fresh curry leaves 

Instructions

1. Bring the water to a boil with the cardamom pods, a cinnamon stick, smashed garlic cloves, and dry of fresh curry leaves. 
2. If you can’t find the curry leaves in the grocery store, you can get them online or omit them entirely!
3. Then, once the water is boiled, put in the salt and rice. 
4. Cook the rice for 12 minutes, and after it’s cooked, drain out the excess water and rinse in hot water. 
5. Remove the aromatics, and use it in all your favorite dishes and curries!

The post Basmati Rice is the Fastest Rice to Cook Ever! appeared first on Cooking 4 All.

Ingredients 

• 3/4 cup of sugar
• Two teaspoons of dried lavender buds
• One lemon 
• 1/2 cup of softened  butter
• Two eggs
• 1/2 cup of honey
• 1/2 cup of the non-dairy milk of your choice
• One teaspoon of vanilla
• 1 1/2 cups of flour
• 1/2 teaspoon of salt
• One teaspoon of baking powder
• 1/4 teaspoon of baking soda

Recipe

1. Put the sugar, lavender, and the zest of the lemon into a food processor. Run until smooth. Take out 1/4 cup and leave it to the side. 
2. Take the remaining sugar mixture and cream it with the butter until fluffy. Add in the eggs and continue to beat. 
3. Pour in the honey, non-dairy milk, the juice from the lemon and vanilla extract and beat to combine. 
4. Fold in the flour, salt, baking soda, and baking powder into the wet ingredients until just combined. 
5. Fill up a muffin tin with the batter and bake for 20 minutes at 350 F. 

The post Lavender Lemon Muffins are Delicately Delicious appeared first on Cooking 4 All.

Spinach artichoke dip is a classic party dish that everyone loves. Though it’s not the healthiest, you can make it lighter by using light cream cheese, sour cream, and mayonnaise. But, this delicious treat is well worth it.

Ingredients

• 8 oz of softened cream cheese 
• 1/4 cup of sour cream 
• 1/4 cup of mayonnaise 
• 1 garlic clove
• 2/3 cup of parmesan 
• 1/2 cup of mozzarella 
• 2 cups of artichoke hearts, frozen or canned
• 6 oz of thawed frozen spinach 
• Pepper to taste

Recipe

1. First, take the thawed spinach and make sure you squeeze as much liquid out of it as possible. 
2. Then, defrost or drain the artichokes from their can, again making sure there is little to no liquid left. Then, chop up both the spinach and artichokes into small pieces. 
3. Then, grease a 1-quart baking dish and leave to the side. 
4. Mix together the cream cheese, sour cream, and mayo. 
5. Mince the garlic and add it to the bowl as well, along with both kinds of cheese. 
6. Fold in the spinach and artichokes and season with pepper to your taste. 
7. Pour the mixture into the dish and spread evenly. 
8. Bake for 20 minutes, let cool slightly, and eat right away!
9. You can also make the dip in advance, just don’t bake it until you serve it!

The post Spinach Artichoke Dip is a Yummy Party Treat You Can Have Any Time! appeared first on Cooking 4 All.

Ingredients:

• 1 cup of cooked quinoa 
• 1 can of pinto beans
• 2 cups of sliced mushrooms
• 1-2 tablespoons of soy sauce
• 2/3 cup of pecans 
• Salt and pepper to taste
• 4 cloves of minced garlic
• 1 tablespoon of chopped thyme, rosemary, or sage
• 2 teaspoons of smoked paprika
• 1/2 teaspoon of fennel seeds
• 1/4 teaspoon of ground cayenne pepper 
• 1 date 
• Olive oil 

Instructions:

1. Rinse and dry the beans, spread them on a parchment-lined baking sheet and bake for 10 minutes at 350 F. 
2. Saute mushrooms in oil over medium heat with the soy sauce until soft. 
3. Add quinoa and pecans to a food processor and pulse just a few times so the pecans are smaller. Add in the beans, mushrooms, salt, pepper, garlic, herbs, spices, and date. Pulse to combine but you don’t want it to be a smooth puree! 
4. Make the mixture into balls and then flatten into patties. Cook in the oven with some oil drizzled over or in a skillet on medium for 3-4 minutes on each side. 

The post You Won’t Believe How Incredible These Homemade Vegan Burgers Taste appeared first on Cooking 4 All.

Ingredients:

• 1 1/2 cups of brown sugar
• 1/3 cups of neutral-tasting oil
• 1 egg
• 1 cup of buttermilk 
• 1 teaspoon of vanilla extract 
• 1 teaspoon of baking soda
• 2 1/2  cups of flour
• 2 1/2 cups of chopped apples
• 1/2 cup of white sugar
• 1 teaspoon of cinnamon
• 1 tablespoon of melted butter

Instructions:

1. Put the brown sugar and oil of your choice into a large bowl. Using a whisk or wooden spoon mix until well combined. 
2. Mix in the egg so it’s combined well, and then follow that with the buttermilk and vanilla extract. Once everything is very well combined, you can start adding in the dry ingredients. 
3. Add in the baking soda and flour and mix with only a wooden spoon until everything has just come together. You don’t want to mix too much or you will make the batter tough and it won’t come out light and airy. 
4. Then, fold the apples into the batter gently, grease a 9×13 dish and pour the batter into it. 
5. Mix the white sugar, cinnamon, and butter in a small bowl and cover the top of the batter with it. 
6. Bake at 325 F for 40-45 minutes until golden brown and enjoy!

The post Nothing Says Fall Like Apple Cake! appeared first on Cooking 4 All.

If you find it hard to eat spicy food, you can build your spice tolerance with these steps.

Black Pepper

Black pepper is a great place to start on your spice journey. A few cracks of black pepper is something almost everyone can handle, but if you use enough of it, it can start to get a little spicy. By adding a bit of extra pepper to your meals or making a dish like cacio e pepe — which literally means cheese and pepper — you can start to build up your tolerance.

Gradually Build

After you’ve experimented, try to add other spicy foods to the side of your dishes, like spicy sauces such as salsa. That way you can use a little bit on your food without overwhelming your palette, which will help gradually build up your tolerance.

Coolants

Once you start eating more spicy food, make sure you have things to cool down your mouth in case it gets too extreme. Any sort of dairy product is great because it has casein, which helps coat your mouth and level out the spiciness.

The post How to Build Up Your Spice Tolerance appeared first on Cooking 4 All.

Brown Rice

Brown rice notoriously takes a long time to cook, anywhere from 45-55 minutes. Because of this, you should definitely take any measure to shorten the cooking time. Luckily, soaking will help you do this! Even soaking for as little as 20-30 minutes will speed up the cooking process, so why wouldn’t you?

Nuts

Soaking nuts is really helpful for so many reasons. First of all, if you’re buying them in bulk, it helps get rid of any excess dirt on them. Second, if you’re going to be blending them to make any other ingredient, they will incorporate a lot better after being soaked. And third, you are breaking down the phytic acid which makes nuts harder to digest in your gut!

The post You Should Really be Soaking These Dry Ingredients! appeared first on Cooking 4 All.