Ingredients:

• 2 pounds broccolini
• 1/4 cup chopped almonds
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper
• 4 tablespoons olive oil
• 1 large shallot

View this post on Instagram

A post shared by Cooking The Books (@we_cook_books)

Instructions:

1. In a small bowl, mix the almonds, crushed red pepper, lemon zest, and parsley, until well blended.
2. Pour 2 tablespoons of olive oil into a large skillet and throw in garlic and shallot. Cook and stir for about 4 minutes until softened.
3. Add the broccolini and remaining olive oil and salt to the skillet. Coat the broccolini in the mixture and add 1/2 cup water.
4. Cover the skillet and cook for about 4 minutes, until broccolini looks tender. Uncover and cook for another minute so the liquid evaporates.
5. Add lemon juice and serve.

View this post on Instagram

A post shared by Chaval (@chavalmaine)

The post This Broccolini Recipe is Scrumptious Yet Healthy appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Eddy Fragliasso Food Influencer (@elbarbafood)

Ingredients:

(Serves 4)

• 14 oz spaghetti
• 4 large eggs
• 10 oz pancetta 
• Salt and pepper, to taste
• Parmesan cheese, to serve

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Instructions:

1. Bring a large pot of water to the boil. Once the water is rolling add some salt and then add the spaghetti. 
2. Cook the spaghetti for the time stated on the packaging. 
3. Meanwhile, fry the pancetta for 3-5 minutes. 
4. When the spaghetti has cooked, drain most of the water out but leave some in the pan. 
5. Add the pancetta to the pot with the spaghetti in and stir through.
6. Crack the eggs into a jug and whisk them until smooth. 
7. Put the spaghetti pan on a medium heat, and then pour the eggs in.
8. Continue to stir thoroughly until the eggs are cooked throughout the pot. 
9. Add some freshly ground black pepper.
10. Dish into bowls, and then grate over some parmesan.
11. Serve with a fresh green salad.

The post Easy and Delicious Carbonara appeared first on Cooking 4 All.

Asparagus

The often-grilled vegetable makes for a fantastic pickled treat, as the bitter flavors mellow out while blending great with the briny pickling solution.

Garlic

Garlic lovers are often ostracized by those who have to be around their pungent breath at all times, but there may be a solution! Pickling garlic cloves tones down the odorous nature of garlic and allows you to eat it without cooking on salads or just straight out of the jar!

Shrimp

If this sounds like a turn off, don’t let it be! It’s a popular dish in the Southern US for many reasons, but especially because it tastes great! Pickling helps to bring out the fresh sea flavor while giving a consistent snap to each piece of shrimp.

Watermelon

Pickling sweet fruit may seem counterintuitive, but watermelon has just enough bitterness to make it work. The sourness from pickling plays well with the juicy, sweet watermelon for a unique flavor you won’t find anywhere else.

The post Think Outside the Box Next Time You’re Pickling appeared first on Cooking 4 All.

Add Chopped Chives

After cooking, topping your eggs with chives is a no-hassle way to guarantee they will taste better. They add a bright, fresh flavor without overtaking the taste of the eggs.

Crème Fraiche

By adding a dollop of crème fraiche right before you are done cooking, you ensure that the eggs won’t overcook, and give a creamy, succulent texture that is sure to impress.

Melted Cheese

This is a common addition to eggs, but it is definitely something to experiment with as you cook. Cheddar, mozzarella, cream cheese, and brie all create a wide range of flavors and textures that will keep your eggs more interesting every time you cook.

Soy Sauce

This isn’t traditional in the Western World, but it is used often in the east. Soy sauce provides more umami than standard salt and can be mixed with other ingredients like chili paste or rice vinegar to really elevate the flavor of your eggs.

The post Simple Upgrades to Your Scrambled Eggs appeared first on Cooking 4 All.

Flavored Seltzer Waters

No calorie and low calorie flavored bubbly waters have taken the world by storm, and they are great for mixing. Sweet, fruity flavors work great with vodka, while citrusy sodas pair perfectly with a good gin.

Bitters

Okay, so bitters technically aren’t mixers, but if you’re the type that likes just a little bit of flavor to cut down the booze, adding a dash of mixers on top of your bourbon can do wonders.

Juice

Juice is a classic cocktail mixer and there’s a good reason for it. If you don’t love the taste of vodka, gin, or whiskey, juice can help cover it up while still letting you relax.

Tea

There is a wide range of teas, and most are low in calories, so you can enjoy mixing them with your favorite spirits while maintaining your slender figure.

The post The Best Easy Cocktail Mixers appeared first on Cooking 4 All.

Macadamia

Macadamia nuts are a great snack to have if you don’t feel like you can make it to your next meal. They are high in vitamin B-6 and are very low in carbohydrates. You can blitz them up in a food processor and sprinkle over grilled fruit for a healthy, sweet, and a filling snack or dessert.

Walnuts

Walnuts are wonderful because they are really high in vitamin E which helps keep your skin young, firm, and healthy. They also contain melatonin, which is a hormone that makes us feel sleepy. If you have trouble falling asleep or staying asleep, try eating some walnuts before bedtime.

Pistachios

Pistachios are one of the lowest calorie nuts, while still being high in vitamin B-6 and potassium. Eat these if you are calorie counting but want something nutritious and filling.

The post Why You Should Add These Nuts to Your Diet appeared first on Cooking 4 All.

It’s a very healthy and fast soup that can last in the fridge for several days. The total cooking time for the recipe is half an hour.

Ingredients

For the celery soup, you need:
2 cups of very finely chopped celery
1/3 cup all-purpose unbleached flour
1/4 cup butter
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon sugar
1 finely chopped small yellow onion
1 1/2 cup quality chicken broth
1/8 teaspoon freshly ground pepper
1 minced large clove garlic

Instructions

• Set the stove to medium-high heat and melt the butter.
• Add the celery, onions, and garlic to the mix. Cook them together for 5 to 7 minutes. You should wait for the onion to become translucent.
• Now add the flour and continue cooking for one more minute.
• Once that’s done, pour in the milk, chicken broth and start stirring the mixture. It should become thicker.
• Turn the heat up and wait for the celery soup to start simmering. Once it does, lower the heat.
• Cook it for 15 more minutes, without a lid.

The post Try This Tasty, Creamy Celery Soup appeared first on Cooking 4 All.

Ingredients

• 1 cup light or dark corn syrup
• 3 eggs
• 1 cup of sugar
• 2 tablespoons of melted, unsalted butter
• 1 teaspoon of vanilla extract
• 1 1/2 cups of chopped pecans
• 1 (9-inch) pie crust, either homemade or store-bought

Recipe

1. First, if using a frozen pie crust, you don’t have to thaw it. But, you do want to heat up a baking sheet in the oven while it’s preheating so when you put the filled crust onto it can bake fully through. 
2. Preheat your oven to 350 F and put in a baking sheet if using a frozen crust. 
3. In a medium-sized bowl, mix the corn syrup, eggs, sugar, butter, and vanilla extract together. 
4. Gently fold in the pecans and then pour the mixture into the pie crust.
5. Bake 60-70 minutes or until the pie registers 200 F on a thermometer. 
6. The last step is very important! Make sure you let the pie cool on a cooling rack for at least 2 hours before serving. If you want it to be warm, you can put the slices into the microwave, but you need the pie to cool all the way to have the filling set. 
7. Enjoy with ice cream or on its own!  

The post Get Your Home Smelling Like Fall with this Pecan Pie Recipe appeared first on Cooking 4 All.

Ingredients 

• 2 skin-on fillets of trout 
• Kosher salt to taste
• Black pepper to taste
• All-purpose flour 
• 1 tablespoon of olive oil
• 3 tablespoons of unsalted butter
• 3-4 tablespoons of lemon juice
• 1/4 cup of finely chopped parsley
• 1 1/2  tablespoons of capers
• 1/4 cup of toasted sliced almonds

Instructions

1. First, start by seasoning the trout fillets. Put a thin layer of flour at the bottom of a shallow dish and lightly coating the fillets in flour. 
2. Heat the olive oil over medium heat in a non-stick skillet, and fry the fish skin side down for 2-3 minutes. To get very crispy skin, make sure to press down on the fish so the skin makes contact with the skillet. 
3. Flip the fillets and cook for another 1-2 minutes. 
4. Take the fillets out, wipe out any excess oil, and add in the butter and cook for 1-2 minutes. 
5. Pour in the lemon juice, parsley, capers, and almonds and turn off the heat. Mix everything together, season with pepper if necessary, and then pour the sauce over the trout fillets and serve!

The post Trout Almondine is an Easy, Sophisticated French Recipe appeared first on Cooking 4 All.

Chipotle Mayo

Everything goes well with chipotle mayo, and you can use it as a spread on sandwiches or even as a dip! All you have to do is combine 1/2 cup of mayo with 1-2 teaspoons of lime juice, 2-3 tablespoons of adobo sauce, and a pinch of salt and mix it together! If you want a more intense chipotle taste, add more sauce, and if you want less, add less!

Beans

Making dry beans from scratch is hard. No matter if you cooked them with lots of aromatics like garlic, onions, bay leaves, and more, they end up still tasting bland by the time they’re soft. Don’t fear, adobo sauce is here! Once your beans are soft, drain any excess liquid from the pot, and add in a can of adobo sauce. This will bring all the seasoning you need to your beans, and all you need to add is add a pinch more salt, a squeeze of lime, and you’re set! 

The post Two Dishes to Make With a Can of Adobo Sauce! appeared first on Cooking 4 All.

Ingredients:

• 2 pounds broccolini
• 1/4 cup chopped almonds
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper
• 4 tablespoons olive oil
• 1 large shallot

View this post on Instagram

A post shared by Cooking The Books (@we_cook_books)

Instructions:

1. In a small bowl, mix the almonds, crushed red pepper, lemon zest, and parsley, until well blended.
2. Pour 2 tablespoons of olive oil into a large skillet and throw in garlic and shallot. Cook and stir for about 4 minutes until softened.
3. Add the broccolini and remaining olive oil and salt to the skillet. Coat the broccolini in the mixture and add 1/2 cup water.
4. Cover the skillet and cook for about 4 minutes, until broccolini looks tender. Uncover and cook for another minute so the liquid evaporates.
5. Add lemon juice and serve.

View this post on Instagram

A post shared by Chaval (@chavalmaine)

The post This Broccolini Recipe is Scrumptious Yet Healthy appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Eddy Fragliasso Food Influencer (@elbarbafood)

Ingredients:

(Serves 4)

• 14 oz spaghetti
• 4 large eggs
• 10 oz pancetta 
• Salt and pepper, to taste
• Parmesan cheese, to serve

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Instructions:

1. Bring a large pot of water to the boil. Once the water is rolling add some salt and then add the spaghetti. 
2. Cook the spaghetti for the time stated on the packaging. 
3. Meanwhile, fry the pancetta for 3-5 minutes. 
4. When the spaghetti has cooked, drain most of the water out but leave some in the pan. 
5. Add the pancetta to the pot with the spaghetti in and stir through.
6. Crack the eggs into a jug and whisk them until smooth. 
7. Put the spaghetti pan on a medium heat, and then pour the eggs in.
8. Continue to stir thoroughly until the eggs are cooked throughout the pot. 
9. Add some freshly ground black pepper.
10. Dish into bowls, and then grate over some parmesan.
11. Serve with a fresh green salad.

The post Easy and Delicious Carbonara appeared first on Cooking 4 All.

Asparagus

The often-grilled vegetable makes for a fantastic pickled treat, as the bitter flavors mellow out while blending great with the briny pickling solution.

Garlic

Garlic lovers are often ostracized by those who have to be around their pungent breath at all times, but there may be a solution! Pickling garlic cloves tones down the odorous nature of garlic and allows you to eat it without cooking on salads or just straight out of the jar!

Shrimp

If this sounds like a turn off, don’t let it be! It’s a popular dish in the Southern US for many reasons, but especially because it tastes great! Pickling helps to bring out the fresh sea flavor while giving a consistent snap to each piece of shrimp.

Watermelon

Pickling sweet fruit may seem counterintuitive, but watermelon has just enough bitterness to make it work. The sourness from pickling plays well with the juicy, sweet watermelon for a unique flavor you won’t find anywhere else.

The post Think Outside the Box Next Time You’re Pickling appeared first on Cooking 4 All.

Add Chopped Chives

After cooking, topping your eggs with chives is a no-hassle way to guarantee they will taste better. They add a bright, fresh flavor without overtaking the taste of the eggs.

Crème Fraiche

By adding a dollop of crème fraiche right before you are done cooking, you ensure that the eggs won’t overcook, and give a creamy, succulent texture that is sure to impress.

Melted Cheese

This is a common addition to eggs, but it is definitely something to experiment with as you cook. Cheddar, mozzarella, cream cheese, and brie all create a wide range of flavors and textures that will keep your eggs more interesting every time you cook.

Soy Sauce

This isn’t traditional in the Western World, but it is used often in the east. Soy sauce provides more umami than standard salt and can be mixed with other ingredients like chili paste or rice vinegar to really elevate the flavor of your eggs.

The post Simple Upgrades to Your Scrambled Eggs appeared first on Cooking 4 All.

Flavored Seltzer Waters

No calorie and low calorie flavored bubbly waters have taken the world by storm, and they are great for mixing. Sweet, fruity flavors work great with vodka, while citrusy sodas pair perfectly with a good gin.

Bitters

Okay, so bitters technically aren’t mixers, but if you’re the type that likes just a little bit of flavor to cut down the booze, adding a dash of mixers on top of your bourbon can do wonders.

Juice

Juice is a classic cocktail mixer and there’s a good reason for it. If you don’t love the taste of vodka, gin, or whiskey, juice can help cover it up while still letting you relax.

Tea

There is a wide range of teas, and most are low in calories, so you can enjoy mixing them with your favorite spirits while maintaining your slender figure.

The post The Best Easy Cocktail Mixers appeared first on Cooking 4 All.

Macadamia

Macadamia nuts are a great snack to have if you don’t feel like you can make it to your next meal. They are high in vitamin B-6 and are very low in carbohydrates. You can blitz them up in a food processor and sprinkle over grilled fruit for a healthy, sweet, and a filling snack or dessert.

Walnuts

Walnuts are wonderful because they are really high in vitamin E which helps keep your skin young, firm, and healthy. They also contain melatonin, which is a hormone that makes us feel sleepy. If you have trouble falling asleep or staying asleep, try eating some walnuts before bedtime.

Pistachios

Pistachios are one of the lowest calorie nuts, while still being high in vitamin B-6 and potassium. Eat these if you are calorie counting but want something nutritious and filling.

The post Why You Should Add These Nuts to Your Diet appeared first on Cooking 4 All.

It’s a very healthy and fast soup that can last in the fridge for several days. The total cooking time for the recipe is half an hour.

Ingredients

For the celery soup, you need:
2 cups of very finely chopped celery
1/3 cup all-purpose unbleached flour
1/4 cup butter
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon sugar
1 finely chopped small yellow onion
1 1/2 cup quality chicken broth
1/8 teaspoon freshly ground pepper
1 minced large clove garlic

Instructions

• Set the stove to medium-high heat and melt the butter.
• Add the celery, onions, and garlic to the mix. Cook them together for 5 to 7 minutes. You should wait for the onion to become translucent.
• Now add the flour and continue cooking for one more minute.
• Once that’s done, pour in the milk, chicken broth and start stirring the mixture. It should become thicker.
• Turn the heat up and wait for the celery soup to start simmering. Once it does, lower the heat.
• Cook it for 15 more minutes, without a lid.

The post Try This Tasty, Creamy Celery Soup appeared first on Cooking 4 All.

Ingredients

• 1 cup light or dark corn syrup
• 3 eggs
• 1 cup of sugar
• 2 tablespoons of melted, unsalted butter
• 1 teaspoon of vanilla extract
• 1 1/2 cups of chopped pecans
• 1 (9-inch) pie crust, either homemade or store-bought

Recipe

1. First, if using a frozen pie crust, you don’t have to thaw it. But, you do want to heat up a baking sheet in the oven while it’s preheating so when you put the filled crust onto it can bake fully through. 
2. Preheat your oven to 350 F and put in a baking sheet if using a frozen crust. 
3. In a medium-sized bowl, mix the corn syrup, eggs, sugar, butter, and vanilla extract together. 
4. Gently fold in the pecans and then pour the mixture into the pie crust.
5. Bake 60-70 minutes or until the pie registers 200 F on a thermometer. 
6. The last step is very important! Make sure you let the pie cool on a cooling rack for at least 2 hours before serving. If you want it to be warm, you can put the slices into the microwave, but you need the pie to cool all the way to have the filling set. 
7. Enjoy with ice cream or on its own!  

The post Get Your Home Smelling Like Fall with this Pecan Pie Recipe appeared first on Cooking 4 All.

Ingredients 

• 2 skin-on fillets of trout 
• Kosher salt to taste
• Black pepper to taste
• All-purpose flour 
• 1 tablespoon of olive oil
• 3 tablespoons of unsalted butter
• 3-4 tablespoons of lemon juice
• 1/4 cup of finely chopped parsley
• 1 1/2  tablespoons of capers
• 1/4 cup of toasted sliced almonds

Instructions

1. First, start by seasoning the trout fillets. Put a thin layer of flour at the bottom of a shallow dish and lightly coating the fillets in flour. 
2. Heat the olive oil over medium heat in a non-stick skillet, and fry the fish skin side down for 2-3 minutes. To get very crispy skin, make sure to press down on the fish so the skin makes contact with the skillet. 
3. Flip the fillets and cook for another 1-2 minutes. 
4. Take the fillets out, wipe out any excess oil, and add in the butter and cook for 1-2 minutes. 
5. Pour in the lemon juice, parsley, capers, and almonds and turn off the heat. Mix everything together, season with pepper if necessary, and then pour the sauce over the trout fillets and serve!

The post Trout Almondine is an Easy, Sophisticated French Recipe appeared first on Cooking 4 All.

Chipotle Mayo

Everything goes well with chipotle mayo, and you can use it as a spread on sandwiches or even as a dip! All you have to do is combine 1/2 cup of mayo with 1-2 teaspoons of lime juice, 2-3 tablespoons of adobo sauce, and a pinch of salt and mix it together! If you want a more intense chipotle taste, add more sauce, and if you want less, add less!

Beans

Making dry beans from scratch is hard. No matter if you cooked them with lots of aromatics like garlic, onions, bay leaves, and more, they end up still tasting bland by the time they’re soft. Don’t fear, adobo sauce is here! Once your beans are soft, drain any excess liquid from the pot, and add in a can of adobo sauce. This will bring all the seasoning you need to your beans, and all you need to add is add a pinch more salt, a squeeze of lime, and you’re set! 

The post Two Dishes to Make With a Can of Adobo Sauce! appeared first on Cooking 4 All.