The post Best Caffeine-Free Morning Beverages appeared first on Cooking 4 All.
]]>Herbal Teas
Herbal teas come in a wide range of flavors with different health benefits. They’re an excellent choice for a morning beverage. Try chamomile, peppermint, and ginger teas to start.
Lemon Water
Starting your day with a glass of warm lemon water is a simple but effective way to wake up your body. Lemon water can help with digestion, boosts the immune system with Vitamin C, and helps hydrate your body.
Fruit Smoothies
If you prefer a more substantial morning drink, fruit smoothies are an excellent choice. You can mix and match fruits like bananas, berries, or mangoes. Add ingredients like yogurt, almond milk, or oatmeal for extra nutrition.
Best Smoothie Weight Loss
(@smoothieclean)Golden Milk
Golden milk, also known as turmeric milk, is a warm, spicy beverage that has gained popularity for its anti-inflammatory and antioxidant properties. Made with turmeric, ginger, cinnamon, and milk (dairy or plant-based), it’s a comforting and healthful drink perfect for coldor days.
The post Best Caffeine-Free Morning Beverages appeared first on Cooking 4 All.
]]>The post The Right Way to Store Potatoes So They Don’t Sprout appeared first on Cooking 4 All.
]]>Choose the Right Environment
Potatoes thrive in cool, dark, and well-ventilated spaces. The ideal storage temperature is between 45 to 50 F. Temperatures lower than this can cause the starches in potatoes to convert into sugar, altering their taste and texture when cooked.
Avoid Light Exposure
Exposure to light can cause potatoes to develop green patches, which indicate the presence of solanine, a natural toxin that can be harmful if ingested in large quantities. To avoid this, store your potatoes in a dark place, such as a pantry or cupboard.
Provide Good Air Circulation
Avoid storing potatoes in airtight containers. Instead, use a basket, a netted bag, or even a cardboard box with openings that allow air to circulate freely around each potato. This setup helps keep them dry and extends their shelf life.
Keep Potatoes Away From Other Produce
Lastly, potatoes should be stored away from onions and other fruits that release ethylene gas, like apples and bananas, as it can also promote sprouting.
The post The Right Way to Store Potatoes So They Don’t Sprout appeared first on Cooking 4 All.
]]>The post This Classic Southern Quiche is Packed with Bacon, Veggie, Cheese appeared first on Cooking 4 All.
]]>Ingredients:
- 1 ready-made pie crust (or homemade if you prefer)
- 6 large eggs
- 1 cup heavy cream
- 1/2 pound bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, grated
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- Optional garnishes: chopped chives, parsley, or additional cheese
Instructions:
- Preheat your oven to 375°F.
- Fit the pie crust into a 9-inch pie plate, crimping the edges. Prick the bottom with a fork and bake for 8 minutes until slightly browned.
- In a skillet, melt butter and sauté diced onions and bell peppers until soft; set aside to cool.
- Whisk eggs, heavy cream, salt, black pepper, and optional cayenne pepper in a bowl. Add in the vegetables, bacon, and cheese. Mix well.
- Pour the mixture the crust and bake for 35-40 minutes until set.
- Cool for 10 minutes before slicing and garnish with chives, parsley, or extra cheese.
The post This Classic Southern Quiche is Packed with Bacon, Veggie, Cheese appeared first on Cooking 4 All.
]]>The post This Easy Quinoa Bread is Healthy and Delicious appeared first on Cooking 4 All.
]]>
feelgood food (@melissa.hemsley)Ingredients:
- 1 cup uncooked quinoa
- 1/4 cup chia seeds
- 1 cup water (plus more for soaking)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar
Instructions:
- Rinse the quinoa thoroughly under cold water.
- Soak the quinoa in water for at least 8 hours, or overnight.
- Preheat your oven to 375°F. Line a loaf pan with parchment paper.
- Drain the quinoa and place it in a blender or food processor. Add chia seeds, 1 cup of water, olive oil, salt, baking soda, baking powder, and apple cider vinegar. Blend on high until the mixture is smooth.
- Pour the batter into the prepared loaf pan. Place in the oven and bake for about 90 minutes, or until the bread is firm and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool before cutting in.
The post This Easy Quinoa Bread is Healthy and Delicious appeared first on Cooking 4 All.
]]>The post This Ragu Makes for a Great Pasta Night appeared first on Cooking 4 All.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound of ground beef
- 1 tin of diced tomatoes
- 1 tin of tomato paste
- 1/2 cup of beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Cooked pasta, for serving
- Grated Parmesan cheese, for topping (optional)
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, add the diced tomatoes (with their juices), tomato paste, beef or vegetable broth, dried oregano, dried basil, and dried thyme to the skillet. Stir to combine.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken. Season the ragù sauce with salt and pepper to taste, adjusting the seasoning as needed.
- While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside. Serve the ragù sauce over the cooked pasta, tossing gently to coat the pasta evenly.
- If desired, sprinkle grated Parmesan cheese over the top of each serving before serving. Enjoy your delicious ragù sauce with pasta and savor the rich flavors of this comforting dish.
The post This Ragu Makes for a Great Pasta Night appeared first on Cooking 4 All.
]]>The post Tips for Spring Cleaning the Kitchen appeared first on Cooking 4 All.
]]>Declutter Your Pantry
Make your pantry the first stop of your spring cleaning. Dispose of expired goods, donate items you won’t use, and organize shelves with labeled containers. Streamlining your pantry not only creates space but also makes meal planning easier.
Deep Clean Appliances
Show some love to your kitchen appliances by giving them a thorough cleaning. Wipe down the refrigerator shelves, scrub the oven and stovetop, and descale the coffee maker. A fresh and clean appliance lineup ensures optimal performance and longevity.
Green Cleaning Solutions
Ditch the harsh chemicals and opt for eco-friendly cleaning solutions to keep your kitchen clean and safe. Vinegar, baking soda, and lemon are natural cleaners that effectively tackle grease and grime while minimizing environmental impact.
Refresh Cabinets and Countertops
Revamp your kitchen cabinets and countertops with a deep clean and organization overhaul. Remove everything from cabinets, wipe down surfaces, and reorganize items with designated spaces for easy access.
The post Tips for Spring Cleaning the Kitchen appeared first on Cooking 4 All.
]]>The post This Spinach and Walnut Pesto is So Good appeared first on Cooking 4 All.
]]>Ingredients:
- 2 cups of fresh spinach leaves, washed and dried
- 1/2 cup of walnuts, toasted
- 2 cloves of garlic, peeled
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions:
- In a food processor or blender, combine the fresh spinach leaves, toasted walnuts, peeled garlic cloves, and grated Parmesan cheese. Pulse the ingredients a few times to break them down and combine them.
- With the food processor or blender running, slowly drizzle in the extra-virgin olive oil until the mixture comes together into a smooth and creamy paste. You may need to stop and scrape down the sides of the bowl with a spatula to ensure all the ingredients are evenly incorporated.
- Add the juice of half a lemon to the pesto and season with salt and pepper to taste. Blend again until everything is well combined and the pesto reaches your desired consistency. Taste the pesto and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preferences.
- Transfer the pesto to a clean jar or airtight container and store it in the refrigerator until ready to use. Pesto can be kept refrigerated for up to one week or frozen for longer storage.
- Serve the pesto tossed with cooked pasta for a quick and delicious meal, spread it onto sandwiches or wraps, or use it as a flavorful dip for crusty bread and vegetables. Enjoy the vibrant flavors of this spinach and walnut pesto as a versatile addition to your favorite dishes, bringing a touch of savory elegance to every bite.
The post This Spinach and Walnut Pesto is So Good appeared first on Cooking 4 All.
]]>The post Try This Recipe for the Fluffiest Homemade Marshmallows appeared first on Cooking 4 All.
]]>Ingredients:
- 1 cup cold water, divided
- 3 1/2 envelopes unflavored gelatin (about 2 tablespoons + 2 1/2 teaspoons)
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract (or any other flavorings you like)
- Powdered sugar, for dusting
Instructions:
- Prepare a 9×13-inch pan with parchment and a light cooking spray coating. Dust with powdered sugar.
- In a bowl, soak 1/2 cup cold water with gelatin for 10 minutes to bloom the gelatine.
- Cook sugar, corn syrup, salt, and 1/2 cup water in a saucepan until dissolved, then boil until reaching 240°F.
- Pour the syrup into the bloomed gelatin slowly, then mix on high for 12-15 minutes until thick and fluffy, adding vanilla in the final minute.
- Spread the mix into the pan, dust with sugar, and let set for 4 hours.
- Lastly, cut the marshmallows into squares, tossing in powdered sugar to prevent sticking.
The post Try This Recipe for the Fluffiest Homemade Marshmallows appeared first on Cooking 4 All.
]]>The post Try This Incredible Recipe for Green Lentil Dhal appeared first on Cooking 4 All.
]]>Ingredients:
- 1 cup of green lentils, rinsed and drained
- 3 cups of water
- 2 tablespoons ghee or vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (optional, adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 tin of diced tomatoes
- 1 tin of coconut milk
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- In a large saucepan or pot, combine the rinsed green lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
- In the same saucepan, heat the ghee or vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for another 2-3 minutes, or until the garlic becomes fragrant.
- Add the cumin seeds to the saucepan and cook for 1-2 minutes, or until they start to sizzle and release their aroma. Stir in the ground turmeric, ground coriander, ground cumin, ground cinnamon, ground cloves, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices.
- Add the diced tomatoes to the saucepan, along with any juices from the can. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce. Pour in the coconut milk and cooked green lentils, stirring to combine all the ingredients. Bring the mixture to a simmer and let it cook for an additional 10-15 minutes, allowing the flavors to meld together and the dal to thicken slightly.
- Taste the dhal and adjust the seasoning with salt, if needed. Once the dhal is cooked to your liking and has reached your desired consistency, remove the saucepan from the heat.
- Serve the flavorful green lentil dhal hot, garnished with freshly chopped cilantro leaves and accompanied by lemon wedges for squeezing over the dal. Enjoy the wholesome goodness and aromatic flavors of this delicious Indian classic, savoring each spoonful as you embrace the rich cultural heritage of Indian cuisine.
The post Try This Incredible Recipe for Green Lentil Dhal appeared first on Cooking 4 All.
]]>The post This Rum Runner Cocktail Is The Perfect Summer Drink appeared first on Cooking 4 All.
]]>Ingredients:
- 1 ounce light rum
- 1 ounce banana liqueur
- 1/2 ounce blackberry liqueur
- 1 ounce dark rum
- 1 drop grenadine
Instructions:
- Pour all of the ingredients into a cocktail shaker.
- Fill with ice and shake well until the mixture is blended.
- Pour ice into a cocktail glass and add the rum runner.
- Garnish with some fruit of your choice and enjoy.
The post This Rum Runner Cocktail Is The Perfect Summer Drink appeared first on Cooking 4 All.
]]>