recipe
Best recipes from the Feast community cookbook for your home kitchen.
Eat Play Stay Spain - A Story of Tapas Part 6 - Chorizo...
Pronounced chor-eetho this famous Spanish sausage is traditionally made from pork and flavoured with pimentón, smoked paprika, which gives it the deep red colour so easily identified with the Chorizo sausage. There are regional variations on the recipe, it may be smoked or unsmoked, mild or spicy and have other ingredients for flavouring such as wine or garlic. There are two main types of chorizo, an air-dried sausage which is sliced and eaten as it is and then there are fresh chorizo sausages, called cooking chorizo that must be cooked before eating. This sausage, whichever variety you have, is so versatile and so very tasty. Slices of air dried Chorizo in a sandwich is delectable, cooked in stew quite divine and as a tapa pure heaven... And according to this next famous story King Carlos IV of Spain thought so too...
By Lisa Haddon8 years ago in Feast
How to Make Scrambled Eggs (Super Easy)
Ingredients: 3 eggs 50g butter (or to taste) Salt Pepper Method Mix your eggs and butter (I use Lurpak butter) together in a bowl until they begin to mix together. You will probably still have lumps of butter in the mixture but that is fine. DO NOT SEASON as it will ruin the constancy of the eggs. Turn on the heat on your cooker to heat up the pan. I usually set it to the highest it will go to. Wait until the pan has heated up. Take your pan off the heat then add your eggs and butter to the pan. You will see it begin to cook immediately, so you want to start mixing with a spatula as soon as you add the mixture. Put the pan on and off the heat to make sure the eggs never get too hot and overcook the eggs and continue to mix constantly. The eggs will be done as soon as they look light and fluffy and do not bounce back when you move them with the spatula. As soon as they are cooked take them out of the pan and place them onto what you intend to serve them on, otherwise they will continue to cook and will become rubbery. Season to taste. I use salt and pepper.
By Matthew Harrison8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 5 - Pimientos de Padrón...
Pimientos de Padrón or Padrón peppers are named after the municipality of Padrón where they are grown. Padrón is in in the province of A Coruña, in Galicia, northwestern Spain and these small green peppers are mild in taste but a small amount will be quite spicy which is what makes these peppers so unusual. It is said to be down to not only how much water and sunlight they receive but strangely how they are watered. It is believed that if just the roots are watered then mild pimientos will grow but if the whole plant is watered then they will end up being spicy. However there is no actual knowing as to whether what you are about to taste will be spicy or mild, it is literally a Russian roulette of tasting...
By Lisa Haddon8 years ago in Feast
Black Bean & Shiitake Quesadillas With Easy Guacamole
Quesadillas were one of my favorite childhood meals. Even now when I eat one, it brings me back to summers spent at my grandmother’s house, where my little sister and I would beg for the little cheesy triangles for lunch nearly every day. Of course, back then they consisted simply of a plain cheese quesadilla microwaved until melty and consumed with the scent of chlorine in our hair by the pool, but they still hold a special place in my heart. These days, I’m typically not wearing a bathing suit when I eat quesadillas, and they usually have a few more nutritious fillings inside. My favorite way to eat them lately is stuffed with black beans, shiitake mushrooms, and spinach, and served with creamy guacamole and tangy sour cream for dipping. They make a perfect Meatless Monday dinner because the meaty-textured Shiitake mushrooms are a great vegetarian substitute, and the black beans are packed with protein. Spinach elevates the meal by giving a pop of freshness and vibrance amid all that gooey cheese.
By Ivy DeLucia-Bradley8 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 4 — Tortilla de Patatas...
There is nothing simpler that can taste so good as a Tortilla de Patatas. Whether it is served cold or warm straight from the pan, it is delicious, filling, and is traditional España through and through. This inexpensive tapa is often served in bars across Spain as a complimentary eat with your drink and is present on every discerning Tapas menu to order and purchase. It is distinctly Spanish and so delicious that no self respecting Tapas restaurant could be without it...
By Lisa Haddon8 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 3 — Ajo/Garlic... A Culinary Essential in Any Spanish Kitchen...
Garlic, or Ajo in Spanish, is a must-have in many kitchens commercially and domestically across the world and in the culinary world of Spanish food there is no escaping it. Once known as the poor man's spice and even banished by Kings of Spain from bygone eras, it is now one of Spain's exports with almost 50% of their crops being exported out of the country, evidence enough that the country grows some of the very best garlic in the world. From the field to the cupboard to the table, garlic is a not only a universal product, but a real essential in Spanish cooking...
By Lisa Haddon8 years ago in Feast
Instant Pot Vegan Vermicelli Noodle Soup
Since the flu and colds seem to be going around my office I have had delicious soup on my mind for a long time. To me lately, soup is a very healing meal. The steamy broth and delicious ingredients in a soup almost seem to have a healing power of their own. I instantly feel better when I eat bowl of soup, especially in the cold weather of the winter season.
By Liana Hewitt8 years ago in Feast
Under Ten Meal Series: Chicken and Dumplings
For today’s dinner I chose to make a comfort food favorite because my husband was feeling a bit blue. Chicken and dumplings was today’s menu item that I decided to tackle. I personally love this meal because it is so filling and hearty. However, I had never made this meal before and was a little unsure of how it was done. So I called up my mom and had her impart motherly wisdom upon my cooking venture. She always loves when I call her for recipes or cooking tips because I have never been the girliest girl on the block, so we haven’t bonded over cooking much and mom loves a chance to spend time with me even if I am an hour away from her. Not saying that cooking makes you girly, only saying that there is a special bond between mother and daughter that is formed over sharing recipes from family that has now passed on. Mom suggested that I use a dutch oven for this meal as it cooks the dumplings nicely. However, if you don’t own one of those you could use any old pot thats fairly deep and that you have a properly fitting lid for. As always, my shopping was done at Walmart if you would like to price compare to keep your meal cost as low as I have shown below.
By Hannah Lorrelle8 years ago in Feast
French Toast Casserole Recipe
Breakfast is arguably best meal of the day. Plus scientists have claimed it is the most important meal of the day. Sure. What I do know is that it is the only meal I can eat foods that should be classified as desserts as my main course and no one will judge me (pancakes, crepes and French toast, anyone?). You can’t eat a piece of cake for dinner in public and not have someone ask you if you had a rough day. So I have made it a mission to find great breakfasts and never settle for a piece of toast and orange juice again - nothing against those of you who enjoy that.
By Kathryn Brown8 years ago in Feast
Spice for the Right Price
How many times have you looked at a recipe online or even in a cookbook and thought, "I would really like to make this but I don't want to spend a lot on ingredients, I wonder how much they are?" This article will show you a recipe that is one of my favorites at home plus I will also list the price of the ingredients that you can find at your local Walmart.
By Brooke Clarke8 years ago in Feast
