The post The Best Frozen Veggies to Keep On Hand appeared first on Cooking 4 All.
]]>You can usually get a combination of frozen peas and carrots, and these are a super versatile veggie mix that can add some nutrients and color to a huge number of meals. From pot pie to curry to stir fry to breakfast hash, a handful of frozen peas and carrots can go a long way.
Brussels sprouts, while the subject of much childhood ridicule, are a delicious and classic side dish for almost any meal. These are a great option for the exact opposite reason of peas and carrots: rather than the perfect add-in, they are a dish entirely on their own. So if all you have on hand is a protein, you can grab your frozen brussels sprouts and have an entire green on your plate.
You can also get veggie mixes that are meant to be used in a specific dish, such as a stir-fry mix, a curry mix, or a pasta dish mix. These are really convenient because having them on hand means you don’t have to go to the trouble of thinking up a good veggie combo. You can prep your sauces and throw in the frozen veggies straight from the bag.
The post The Best Frozen Veggies to Keep On Hand appeared first on Cooking 4 All.
]]>The post How to Make Packaged Meals More Interesting appeared first on Cooking 4 All.
]]>If you’re making some boxed macaroni, what you can do is steam or roast some veggies while the pasta is cooking and mix them in at the end. Good veggies for this include broccoli, mushrooms, and roasted onions, but you can use whatever you like.
One of the quickest and cheapest packaged meals is ramen. It’s yummy and it’ll fill you up thanks to the noodles, but it doesn’t have much nutritional value. If you feel like frying some onions and mushrooms in the pot before making the soup, that’s a great way to add some veggies. Another classic thing to do is fry an egg and set it on top, or even drop the raw egg into the boiling water to cook in the soup.
Rice-a-Roni is often lacking complete proteins, so if you have some leftover chicken or frozen fake meat, throw it in there for a more nutritious meal.
The post How to Make Packaged Meals More Interesting appeared first on Cooking 4 All.
]]>The post The Creepiest Cocktails for Your Adult Halloween Party appeared first on Cooking 4 All.
]]>Named for the famous horror film and combining the evergreen fall flavor of maple with the trendy flavor of cold brew, this boozy coffee-and-rum cocktail uses orange and bitters, maple syrup, and tonic for a unique and refreshing (and creepy) taste.
These super-green margaritas with some eyeball-like decoration from The California Local are a great “zombified” version of a classic drink that’s perfect for Halloween. Use halved and pitted grapes or lychees with blueberries on a toothpick to create “eyes” that sit atop the drink, and matcha for the ultra-green color.
Created by Punk Rock Bar Cart, this blue creation inspired by a creepy hard-rock song is a fizzy, sweet drink that will refresh your guests while getting them in the Halloween spirit.
The post The Creepiest Cocktails for Your Adult Halloween Party appeared first on Cooking 4 All.
]]>The post When to Use Fresh Garlic Vs. Garlic Powder appeared first on Cooking 4 All.
]]>Garlic powder doesn’t burn as quickly as fresh garlic, which means it’s actually the better option for when you’ll be cooking something dry for a long time. For example, mixing some in with roasted veggies or spreading it over garlic bread will work better than minced garlic, which might burn in the oven and affect the taste of your dish.
The other good reason to use garlic powder is if you want to evenly distribute garlic flavor throughout a dish. It’ll do a better job as a rub or coating for a meat, for example, or mixed into a soup or stew where you don’t need the flavor to be very strong. Since it’s made of smaller granules than you’d be able to chop, the flavor is spread out more evenly.
In more or less every other situation, you’ll probably want to use garlic that you mince or grate yourself. The flavor will be fresher and more noticeable too, and will permeate what you’re cooking more effectively.
The post When to Use Fresh Garlic Vs. Garlic Powder appeared first on Cooking 4 All.
]]>The post How to Make Candied Fruit appeared first on Cooking 4 All.
]]>Start with your washed fruit, chopped into bite-sized pieced. You’ll need some long skewers as you’ll be dipping the fruit into boiling hot sugar! Spear the fruit on skewers, arranged how you’ll want to serve it.
You’ll now need granulated sugar and water, 2 parts sugar to 1 part water. Also, if you have a candy thermometer, it will be of great use to you here.
Finally, before you start cooking, have a sheet pan ready with parchment paper on which to place the hot candied fruit. If your parchment paper isn’t as non-stick as you’d like, you can grease it as well.
Now, bring the sugar and water to boil and get it up to 300 degrees F. This may take up to ten minutes. Once it’s at temperature, dip your skewers in the boiling water and immediately place them on the parchment paper to cool. Enjoy as soon as they’ve cooled and hardened, or store in the fridge to maintain the crunch.
The post How to Make Candied Fruit appeared first on Cooking 4 All.
]]>The post Check Out This Easy Fresh Bread Recipe appeared first on Cooking 4 All.
]]>Start by combining all the ingredients in a container of at least six quarts. Then mix, mix, mix until you form a nice sticky dough.
Cover the container with plastic wrap and let it rise for two hours. You can then put your dough in the fridge to bake whenever you like within a week. The longer it’s in the fridge, the more like sourdough it will taste.
When you’re ready to bake it, take it out of the fridge and separate into thirds. Shape each one into a circle or a log, cut a slit down the middle of each loaf, and bake on 450 degrees for 25-30 minutes. Splash a cup of water onto another baking sheet on the bottom of your hot oven as the bread cooks for extra crustiness.
The post Check Out This Easy Fresh Bread Recipe appeared first on Cooking 4 All.
]]>The post Make Food From Your Favorite Shows With “Binging with Babish” appeared first on Cooking 4 All.
]]>Rea is, by his own admission, more of a video creator than a cook. In fact, he more or less learned to cook for his YouTube channel. Today, he has reached great heights of culinary skill simply through experience and experimentation. Still, he sometimes collaborates with chefs-by-trade, and credits them as being more skilled than he is.
In his videos, he often does a “simple” version of the fictional food he is making, using everyday or packaged ingredients, and then a more complex version with fresh and handmade ingredients. It’s hard to say whether he built his skill in order to make these complex recipes or if he makes them thanks to his more developed skill, but they are a lot of fun to watch and try out.
So, if you ever wished to eat something you saw on TV, check out Binging With Babish. He may have a recipe for you to try.
The post Make Food From Your Favorite Shows With “Binging with Babish” appeared first on Cooking 4 All.
]]>The post Why Yogurt is the Universal Condiment appeared first on Cooking 4 All.
]]>Because it is cool and refreshing (and dairy), plain yogurt is often eaten with spicy curry in India and the surrounding region. It can help null the heat of the spicy peppers used in this food. In the Mediterranean, a common breakfast is fresh veggies dipped in plain yogurt. And in the west, plain yogurt with a bit of sweetener, granola, and fruit is a common breakfast.
Yogurt is rich in many important nutrients. It has protein, calcium, and probiotics, so it can help with muscle and bone strength and digestion as well as giving you energy for the day. This makes it a great way to up the health factor of any meal.
Finally, plain yogurt is an essential ingredient within many recipes. Spicing it to use as a chicken marinade will make your chicken tender and tasty when cooked. Adding grated veggies and spices for a classic raita or tzatziki sauce is a great way to top any meal. Plain yogurt is truly a one of a kind food.
The post Why Yogurt is the Universal Condiment appeared first on Cooking 4 All.
]]>The post The Best Frozen Veggies to Keep On Hand appeared first on Cooking 4 All.
]]>You can usually get a combination of frozen peas and carrots, and these are a super versatile veggie mix that can add some nutrients and color to a huge number of meals. From pot pie to curry to stir fry to breakfast hash, a handful of frozen peas and carrots can go a long way.
Brussels sprouts, while the subject of much childhood ridicule, are a delicious and classic side dish for almost any meal. These are a great option for the exact opposite reason of peas and carrots: rather than the perfect add-in, they are a dish entirely on their own. So if all you have on hand is a protein, you can grab your frozen brussels sprouts and have an entire green on your plate.
You can also get veggie mixes that are meant to be used in a specific dish, such as a stir-fry mix, a curry mix, or a pasta dish mix. These are really convenient because having them on hand means you don’t have to go to the trouble of thinking up a good veggie combo. You can prep your sauces and throw in the frozen veggies straight from the bag.
The post The Best Frozen Veggies to Keep On Hand appeared first on Cooking 4 All.
]]>The post How to Make Packaged Meals More Interesting appeared first on Cooking 4 All.
]]>If you’re making some boxed macaroni, what you can do is steam or roast some veggies while the pasta is cooking and mix them in at the end. Good veggies for this include broccoli, mushrooms, and roasted onions, but you can use whatever you like.
One of the quickest and cheapest packaged meals is ramen. It’s yummy and it’ll fill you up thanks to the noodles, but it doesn’t have much nutritional value. If you feel like frying some onions and mushrooms in the pot before making the soup, that’s a great way to add some veggies. Another classic thing to do is fry an egg and set it on top, or even drop the raw egg into the boiling water to cook in the soup.
Rice-a-Roni is often lacking complete proteins, so if you have some leftover chicken or frozen fake meat, throw it in there for a more nutritious meal.
The post How to Make Packaged Meals More Interesting appeared first on Cooking 4 All.
]]>The post The Creepiest Cocktails for Your Adult Halloween Party appeared first on Cooking 4 All.
]]>Named for the famous horror film and combining the evergreen fall flavor of maple with the trendy flavor of cold brew, this boozy coffee-and-rum cocktail uses orange and bitters, maple syrup, and tonic for a unique and refreshing (and creepy) taste.
These super-green margaritas with some eyeball-like decoration from The California Local are a great “zombified” version of a classic drink that’s perfect for Halloween. Use halved and pitted grapes or lychees with blueberries on a toothpick to create “eyes” that sit atop the drink, and matcha for the ultra-green color.
Created by Punk Rock Bar Cart, this blue creation inspired by a creepy hard-rock song is a fizzy, sweet drink that will refresh your guests while getting them in the Halloween spirit.
The post The Creepiest Cocktails for Your Adult Halloween Party appeared first on Cooking 4 All.
]]>The post When to Use Fresh Garlic Vs. Garlic Powder appeared first on Cooking 4 All.
]]>Garlic powder doesn’t burn as quickly as fresh garlic, which means it’s actually the better option for when you’ll be cooking something dry for a long time. For example, mixing some in with roasted veggies or spreading it over garlic bread will work better than minced garlic, which might burn in the oven and affect the taste of your dish.
The other good reason to use garlic powder is if you want to evenly distribute garlic flavor throughout a dish. It’ll do a better job as a rub or coating for a meat, for example, or mixed into a soup or stew where you don’t need the flavor to be very strong. Since it’s made of smaller granules than you’d be able to chop, the flavor is spread out more evenly.
In more or less every other situation, you’ll probably want to use garlic that you mince or grate yourself. The flavor will be fresher and more noticeable too, and will permeate what you’re cooking more effectively.
The post When to Use Fresh Garlic Vs. Garlic Powder appeared first on Cooking 4 All.
]]>The post How to Make Candied Fruit appeared first on Cooking 4 All.
]]>Start with your washed fruit, chopped into bite-sized pieced. You’ll need some long skewers as you’ll be dipping the fruit into boiling hot sugar! Spear the fruit on skewers, arranged how you’ll want to serve it.
You’ll now need granulated sugar and water, 2 parts sugar to 1 part water. Also, if you have a candy thermometer, it will be of great use to you here.
Finally, before you start cooking, have a sheet pan ready with parchment paper on which to place the hot candied fruit. If your parchment paper isn’t as non-stick as you’d like, you can grease it as well.
Now, bring the sugar and water to boil and get it up to 300 degrees F. This may take up to ten minutes. Once it’s at temperature, dip your skewers in the boiling water and immediately place them on the parchment paper to cool. Enjoy as soon as they’ve cooled and hardened, or store in the fridge to maintain the crunch.
The post How to Make Candied Fruit appeared first on Cooking 4 All.
]]>The post Check Out This Easy Fresh Bread Recipe appeared first on Cooking 4 All.
]]>Start by combining all the ingredients in a container of at least six quarts. Then mix, mix, mix until you form a nice sticky dough.
Cover the container with plastic wrap and let it rise for two hours. You can then put your dough in the fridge to bake whenever you like within a week. The longer it’s in the fridge, the more like sourdough it will taste.
When you’re ready to bake it, take it out of the fridge and separate into thirds. Shape each one into a circle or a log, cut a slit down the middle of each loaf, and bake on 450 degrees for 25-30 minutes. Splash a cup of water onto another baking sheet on the bottom of your hot oven as the bread cooks for extra crustiness.
The post Check Out This Easy Fresh Bread Recipe appeared first on Cooking 4 All.
]]>The post Make Food From Your Favorite Shows With “Binging with Babish” appeared first on Cooking 4 All.
]]>Rea is, by his own admission, more of a video creator than a cook. In fact, he more or less learned to cook for his YouTube channel. Today, he has reached great heights of culinary skill simply through experience and experimentation. Still, he sometimes collaborates with chefs-by-trade, and credits them as being more skilled than he is.
In his videos, he often does a “simple” version of the fictional food he is making, using everyday or packaged ingredients, and then a more complex version with fresh and handmade ingredients. It’s hard to say whether he built his skill in order to make these complex recipes or if he makes them thanks to his more developed skill, but they are a lot of fun to watch and try out.
So, if you ever wished to eat something you saw on TV, check out Binging With Babish. He may have a recipe for you to try.
The post Make Food From Your Favorite Shows With “Binging with Babish” appeared first on Cooking 4 All.
]]>The post Why Yogurt is the Universal Condiment appeared first on Cooking 4 All.
]]>Because it is cool and refreshing (and dairy), plain yogurt is often eaten with spicy curry in India and the surrounding region. It can help null the heat of the spicy peppers used in this food. In the Mediterranean, a common breakfast is fresh veggies dipped in plain yogurt. And in the west, plain yogurt with a bit of sweetener, granola, and fruit is a common breakfast.
Yogurt is rich in many important nutrients. It has protein, calcium, and probiotics, so it can help with muscle and bone strength and digestion as well as giving you energy for the day. This makes it a great way to up the health factor of any meal.
Finally, plain yogurt is an essential ingredient within many recipes. Spicing it to use as a chicken marinade will make your chicken tender and tasty when cooked. Adding grated veggies and spices for a classic raita or tzatziki sauce is a great way to top any meal. Plain yogurt is truly a one of a kind food.
The post Why Yogurt is the Universal Condiment appeared first on Cooking 4 All.
]]>