Beet Top Greens

The green part of the beet is totally edible and delicious. When you cook them, first blanch them to cook them slightly and so their vivacious green color remains. Then, sautee them simply with garlic, salt, pepper, and lemon juice, and you have a fun new take on dark leafy greens.

Grilled Beets

Because beets are so solid, they are perfect for the grill. Just grill them as you would any other vegetables, and leave them whole as a side dish or use them in a salad. Beets go well with cheese like goat cheese but are really versatile.

Beet Chips

If you are looking for a healthy snack, beet chips are for you! Just slice them on a mandolin thin, drizzle with olive oil, and bake!

The post How to Use the Whole Beet appeared first on Cooking 4 All.

Beetroot

Beetroot carpaccio is a fun play on the dish because the deep red color of the beets resembles the raw meat that is normally used. To make it, just take a mandoline and slice them thinly and arrange them on a plate. Chop up small pieces of orange as well as red onion and basil, and sprinkle all over the top. Season with salt and olive oil and serve!

Tomatoes

This tomato carpaccio is stunning because of the multicolored tomatoes. Thinly slice the best and most colorful tomatoes you have and arrange them on a plate. Cover with crushed nuts, chopped parsley and basil, and season with salt, pepper, and olive oil. Finish with micro-greens, sprouts, or some basil and parsley leaves.

The post These Two Vegan Carpaccios are Delicious and Stunning appeared first on Cooking 4 All.

Ingredients

• 3 tablespoons of fish sauce 
• 1  tablespoon of soy sauce
• 5  tablespoons of light brown sugar
• 2  tablespoons of rice vinegar 
• 1  tablespoon of sriracha 
• 2  tablespoons of peanut butter
• 8 oz of flat rice noodles
• 3  tablespoons of oil 
• 3 cloves of minced garlic
• 8 oz of tofu or the protein of your choice
• 2 eggs
• 1 cup of bean sprouts
• 1 red bell pepper
• 3 scallions
• 1/2 cup of peanuts
• 2 limes

Recipe

1. In a medium bowl, whisk the fish sauce, soy sauce, brown sugar, rice vinegar, sriracha, and peanut butter together. 
2. Check the rice noodle package and cook according to the directions. Drain and rinse in cold water after. 
3. Thinly slice the bell pepper and saute it in a skillet with some oil along with the garlic and whatever protein you are using. 
4. Once the protein has cooked, move it over in the pan so there is room for the eggs.
5. Beat the eggs, add more oil to the skillet, and scramble them. 
6. Mix them with the protein once it’s cooked, and then add in the noodles, some of the peanuts, sauce, and bean sprouts.
7. Cook for a few minutes so everything gets coated in the sauce, then serve with more peanuts on top along with the sliced scallions, and a lot of lime juice!

The post Try Homemade Pad Thai for Dinner! appeared first on Cooking 4 All.

Ingredients

• One shallot
• One chile, either Fresno or red jalapeno 
• 3-4 cloves of garlic 
• 1/2 cup of red wine vinegar
• 1 teaspoon of kosher salt 
• 1/2 cup of cilantro 
• 1/4 cup of parsley 
• 2 tablespoons of oregano 
• 3/4 cup of olive oil 

Instructions

1. Finely dice the shallot and chile. Mince the garlic finely or use a garlic press. 
2. Add all of them to a medium-sized bowl along with the vinegar and salt. Mix this and let it stand for 10-15 minutes. This will help take the bite out of the spicy and sharp ingredients, 
3. Chop up the cilantro, parsley, and oregano and add that to the bowl as well. 
4. Use a for or a whisk to whisk in the oil to emulsify the concoction.
5. Season the chimichurri with more salt if needed, and then put into an airtight container and save it for whenever you need it!

The post Chimichurri Will Be Your New Go-To Sauce appeared first on Cooking 4 All.

While the history of the chopped cheese is fuzzy, it’s definitely a New York item, and most people say it was probably created in the Bronx or in Harlem, upper Manhattan. Your best chance of nabbing one of these New York delicacies is in either of these places, but you can get lucky in Brooklyn as well. Go anywhere in lower Manhattan and you might not get as lucky, so explore a new place and try something brand new!

If you want to experience one of the most famous places for chopped cheese, go to Harlem and visit Hajji’s Deli. This place is frequented by several rappers and other famous people for their insanely delicious chopped cheese. But, wherever you go, getting a chopped cheese will certainly make your trip to New York even more authentic. 

The post When You’re in New York, Ask for a Chopped Cheese, You Won’t Regret it! appeared first on Cooking 4 All.

Ingredients:

• 1 eggplant
• 4 Roma tomatoes
• 1 yellow squash 
• 1 zucchini
• Olive oil
• Half an onion 
• 4 cloves of minced garlic 
• 1 bell pepper
• 1 can of crushed tomatoes 
• Fresh basil, parsley, and thyme
• Salt and pepper to taste

Instructions:

1. Begin by dicing the onion and pepper to be about the same size.
2. Heat up olive oil over medium heat in a large skillet and saute the onions for 3-5 minutes. 
3. Put in the peppers and keep cooking until soft. 
4. Add garlic and cook for 30-60 seconds until fragrant, and then pour in the crushed tomatoes.
5. Season with salt and pepper to your taste, turn down the heat and simmer for 10-15 minutes.
6. Put the sauce on the bottom of a baking dish for later. 
7. Using a sharp knife or mandoline, slice all the vegetables the same thickness. 
8. Put them into the baking dish with the sauce, alternating each vegetable so you get everyone in each bite. If you can, make it as circular as possible.
9. Cover it with tin foil and bake at 375 F for 40 minutes. Then, take off the foil and cook for an additional 20 minutes. 
10. Chop up the fresh herbs and mix them with some salt and olive oil. Pour it over the ratatouille once it’s cooked and enjoy!

The post Ratatouille is an Easy French Classic and It’s Vegan! appeared first on Cooking 4 All.

Ingredients:

• 3 tablespoons of olive oil
• 3 tablespoons of soy sauce
• 5 tablespoons of honey
• 4 cloves of garlic
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of freshly ground pepper
• About three pounds of chicken thighs 
• salt and pepper to taste

Instructions:

1. First, chop up the cloves of garlic into a fine mince, or use a garlic press.
2. Mix together the olive oil, soy sauce, honey, garlic, ginger, and pepper in a large bowl so it’s all well combined.
3. Put the chicken into the bowl and coat well in the marinade.
4. Marinade for anywhere from 30 minutes to 6 hours.
5. After the chicken has been marinating, put it onto a baking sheet or into a dish in a single layer and bake for 25 minutes, skin up, in a 425 F oven.
6. Flip the chicken and cook for another 10 minutes. Finally, flip the chicken again, cook for about 10 minutes or until the skin is crispy and a meat thermometer reads 165 F.
7. Take it out of the oven, let it rest for 5 minutes, and then serve and enjoy!

The post You’ll Be Stuck on this Sweet Honey and Soy Chicken appeared first on Cooking 4 All.

1. First, wash off the pineapple. Even though we don’t eat the skin, it’s still a good idea.
2. Lay the pineapple on the side and cut off the top and bottom and leave them to the side. You can use the scraps for other recipes so don’t throw them away!
3. Cut the pineapple in half vertically and work with one half at a time.
4. Cut the pineapple into quarters along the core, because the core is too tough to eat. You can either cut off the viable flesh away from the core or just use the whole thing as scrap for another recipe like kombucha or vinegar.
5. Cut the skin away from the flesh of the pineapple on each of the quarters and then cut the fruit into bite-size pieces or whatever size you need.

The post Learn to Prepare a Whole Pineapple Just in Time for Summer! appeared first on Cooking 4 All.

Method

1. Thinly slice sweet potatoes either into disks or lengthwise. If you have a mandoline, this would be the time to use it.
2. Grease a baking dish with cooking spray or oil and lay down one layer of the sweet potatoes.
3. In a seperate bowl, combine ricotta cheese, an egg, parmsean cheese, salt, pepper, and oregano.
4. Spread some of the ricotta mixture on top of the sweet potatoes.
5. Put down another layer of the sweet potatoes and cover with more of the ricotta mixture. Continue until there is no ricotta left.
6. Lay down the last layer of sweet potatoes and cover with mozzarella cheese.
7. Bake the lasagna for about 30 minutes uncovered. If the mozzarella starts to get too brown cover it with aluminum foil.
8. Sprinkle over basil after it’s come out of the oven. Enjoy!

The post This Gluten Free Vegetarian Lasagna Is Crazy Delicious appeared first on Cooking 4 All.

A mortar and pestle is something no other tool can really replace, and here’s why.

From mole sauces in Mexican culture to curry paste in Thai cuisine, a mortar and pestle is an absolute necessity. You would think that a blender or food processor would break down the food better so an even flavor of every ingredient would come out, but that’s just not the case. Using a mortar and pestle allows each ingredient to shine more and, of course, taste better.

You can make just about anything with a mortar and pestle. Whether it’s Italian pesto, or a chili paste for an Indian dish, a mortar and pestle can do it all. Another great way to use a mortar and pestle is by using it to grind your own spices at home.

The post Why Nothing Can Beat a Mortar and Pestle appeared first on Cooking 4 All.

Beet Top Greens

The green part of the beet is totally edible and delicious. When you cook them, first blanch them to cook them slightly and so their vivacious green color remains. Then, sautee them simply with garlic, salt, pepper, and lemon juice, and you have a fun new take on dark leafy greens.

Grilled Beets

Because beets are so solid, they are perfect for the grill. Just grill them as you would any other vegetables, and leave them whole as a side dish or use them in a salad. Beets go well with cheese like goat cheese but are really versatile.

Beet Chips

If you are looking for a healthy snack, beet chips are for you! Just slice them on a mandolin thin, drizzle with olive oil, and bake!

The post How to Use the Whole Beet appeared first on Cooking 4 All.

Beetroot

Beetroot carpaccio is a fun play on the dish because the deep red color of the beets resembles the raw meat that is normally used. To make it, just take a mandoline and slice them thinly and arrange them on a plate. Chop up small pieces of orange as well as red onion and basil, and sprinkle all over the top. Season with salt and olive oil and serve!

Tomatoes

This tomato carpaccio is stunning because of the multicolored tomatoes. Thinly slice the best and most colorful tomatoes you have and arrange them on a plate. Cover with crushed nuts, chopped parsley and basil, and season with salt, pepper, and olive oil. Finish with micro-greens, sprouts, or some basil and parsley leaves.

The post These Two Vegan Carpaccios are Delicious and Stunning appeared first on Cooking 4 All.

Ingredients

• 3 tablespoons of fish sauce 
• 1  tablespoon of soy sauce
• 5  tablespoons of light brown sugar
• 2  tablespoons of rice vinegar 
• 1  tablespoon of sriracha 
• 2  tablespoons of peanut butter
• 8 oz of flat rice noodles
• 3  tablespoons of oil 
• 3 cloves of minced garlic
• 8 oz of tofu or the protein of your choice
• 2 eggs
• 1 cup of bean sprouts
• 1 red bell pepper
• 3 scallions
• 1/2 cup of peanuts
• 2 limes

Recipe

1. In a medium bowl, whisk the fish sauce, soy sauce, brown sugar, rice vinegar, sriracha, and peanut butter together. 
2. Check the rice noodle package and cook according to the directions. Drain and rinse in cold water after. 
3. Thinly slice the bell pepper and saute it in a skillet with some oil along with the garlic and whatever protein you are using. 
4. Once the protein has cooked, move it over in the pan so there is room for the eggs.
5. Beat the eggs, add more oil to the skillet, and scramble them. 
6. Mix them with the protein once it’s cooked, and then add in the noodles, some of the peanuts, sauce, and bean sprouts.
7. Cook for a few minutes so everything gets coated in the sauce, then serve with more peanuts on top along with the sliced scallions, and a lot of lime juice!

The post Try Homemade Pad Thai for Dinner! appeared first on Cooking 4 All.

Ingredients

• One shallot
• One chile, either Fresno or red jalapeno 
• 3-4 cloves of garlic 
• 1/2 cup of red wine vinegar
• 1 teaspoon of kosher salt 
• 1/2 cup of cilantro 
• 1/4 cup of parsley 
• 2 tablespoons of oregano 
• 3/4 cup of olive oil 

Instructions

1. Finely dice the shallot and chile. Mince the garlic finely or use a garlic press. 
2. Add all of them to a medium-sized bowl along with the vinegar and salt. Mix this and let it stand for 10-15 minutes. This will help take the bite out of the spicy and sharp ingredients, 
3. Chop up the cilantro, parsley, and oregano and add that to the bowl as well. 
4. Use a for or a whisk to whisk in the oil to emulsify the concoction.
5. Season the chimichurri with more salt if needed, and then put into an airtight container and save it for whenever you need it!

The post Chimichurri Will Be Your New Go-To Sauce appeared first on Cooking 4 All.

While the history of the chopped cheese is fuzzy, it’s definitely a New York item, and most people say it was probably created in the Bronx or in Harlem, upper Manhattan. Your best chance of nabbing one of these New York delicacies is in either of these places, but you can get lucky in Brooklyn as well. Go anywhere in lower Manhattan and you might not get as lucky, so explore a new place and try something brand new!

If you want to experience one of the most famous places for chopped cheese, go to Harlem and visit Hajji’s Deli. This place is frequented by several rappers and other famous people for their insanely delicious chopped cheese. But, wherever you go, getting a chopped cheese will certainly make your trip to New York even more authentic. 

The post When You’re in New York, Ask for a Chopped Cheese, You Won’t Regret it! appeared first on Cooking 4 All.

Ingredients:

• 1 eggplant
• 4 Roma tomatoes
• 1 yellow squash 
• 1 zucchini
• Olive oil
• Half an onion 
• 4 cloves of minced garlic 
• 1 bell pepper
• 1 can of crushed tomatoes 
• Fresh basil, parsley, and thyme
• Salt and pepper to taste

Instructions:

1. Begin by dicing the onion and pepper to be about the same size.
2. Heat up olive oil over medium heat in a large skillet and saute the onions for 3-5 minutes. 
3. Put in the peppers and keep cooking until soft. 
4. Add garlic and cook for 30-60 seconds until fragrant, and then pour in the crushed tomatoes.
5. Season with salt and pepper to your taste, turn down the heat and simmer for 10-15 minutes.
6. Put the sauce on the bottom of a baking dish for later. 
7. Using a sharp knife or mandoline, slice all the vegetables the same thickness. 
8. Put them into the baking dish with the sauce, alternating each vegetable so you get everyone in each bite. If you can, make it as circular as possible.
9. Cover it with tin foil and bake at 375 F for 40 minutes. Then, take off the foil and cook for an additional 20 minutes. 
10. Chop up the fresh herbs and mix them with some salt and olive oil. Pour it over the ratatouille once it’s cooked and enjoy!

The post Ratatouille is an Easy French Classic and It’s Vegan! appeared first on Cooking 4 All.

Ingredients:

• 3 tablespoons of olive oil
• 3 tablespoons of soy sauce
• 5 tablespoons of honey
• 4 cloves of garlic
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of freshly ground pepper
• About three pounds of chicken thighs 
• salt and pepper to taste

Instructions:

1. First, chop up the cloves of garlic into a fine mince, or use a garlic press.
2. Mix together the olive oil, soy sauce, honey, garlic, ginger, and pepper in a large bowl so it’s all well combined.
3. Put the chicken into the bowl and coat well in the marinade.
4. Marinade for anywhere from 30 minutes to 6 hours.
5. After the chicken has been marinating, put it onto a baking sheet or into a dish in a single layer and bake for 25 minutes, skin up, in a 425 F oven.
6. Flip the chicken and cook for another 10 minutes. Finally, flip the chicken again, cook for about 10 minutes or until the skin is crispy and a meat thermometer reads 165 F.
7. Take it out of the oven, let it rest for 5 minutes, and then serve and enjoy!

The post You’ll Be Stuck on this Sweet Honey and Soy Chicken appeared first on Cooking 4 All.

1. First, wash off the pineapple. Even though we don’t eat the skin, it’s still a good idea.
2. Lay the pineapple on the side and cut off the top and bottom and leave them to the side. You can use the scraps for other recipes so don’t throw them away!
3. Cut the pineapple in half vertically and work with one half at a time.
4. Cut the pineapple into quarters along the core, because the core is too tough to eat. You can either cut off the viable flesh away from the core or just use the whole thing as scrap for another recipe like kombucha or vinegar.
5. Cut the skin away from the flesh of the pineapple on each of the quarters and then cut the fruit into bite-size pieces or whatever size you need.

The post Learn to Prepare a Whole Pineapple Just in Time for Summer! appeared first on Cooking 4 All.

Method

1. Thinly slice sweet potatoes either into disks or lengthwise. If you have a mandoline, this would be the time to use it.
2. Grease a baking dish with cooking spray or oil and lay down one layer of the sweet potatoes.
3. In a seperate bowl, combine ricotta cheese, an egg, parmsean cheese, salt, pepper, and oregano.
4. Spread some of the ricotta mixture on top of the sweet potatoes.
5. Put down another layer of the sweet potatoes and cover with more of the ricotta mixture. Continue until there is no ricotta left.
6. Lay down the last layer of sweet potatoes and cover with mozzarella cheese.
7. Bake the lasagna for about 30 minutes uncovered. If the mozzarella starts to get too brown cover it with aluminum foil.
8. Sprinkle over basil after it’s come out of the oven. Enjoy!

The post This Gluten Free Vegetarian Lasagna Is Crazy Delicious appeared first on Cooking 4 All.

A mortar and pestle is something no other tool can really replace, and here’s why.

From mole sauces in Mexican culture to curry paste in Thai cuisine, a mortar and pestle is an absolute necessity. You would think that a blender or food processor would break down the food better so an even flavor of every ingredient would come out, but that’s just not the case. Using a mortar and pestle allows each ingredient to shine more and, of course, taste better.

You can make just about anything with a mortar and pestle. Whether it’s Italian pesto, or a chili paste for an Indian dish, a mortar and pestle can do it all. Another great way to use a mortar and pestle is by using it to grind your own spices at home.

The post Why Nothing Can Beat a Mortar and Pestle appeared first on Cooking 4 All.