Jas C, Author at falafelandcaviar.com

4 Simple Tips for Making Perfect Coleslaw at Home

Jas C — Wed, 16 Apr 2025 06:28:00 +0000

Coleslaw is always so yummy when you order it at restaurants, barbecue places, and street food joints. But when you’re making it at home, it might seem like a mission impossible to get it on the same level.

No, food places don’t have some secret ingredient to make their coleslaw taste better. Instead, they are following just a few simple tips.

Use Fresh Ingredients

Fresh ingredients are crucial if you want to make perfect coleslaw at home. This way they’ll be at the peak of their flavors and texture to provide you with the taste.

Go for Even Shredding

When shredding your cabbage and other veggies like carrots, make sure to go for even cuts. This way, the dressing will be distributed evenly and you’ll get more uniform bites.

Get the Dressing to Taste Just Right

Dressing is as important as the veggies, so you have to make it taste just right. This means experimenting with different combinations of flavors in order to find the one that suits you.

Don’t Mix Straight Away

While it might be tempting to mix the cabbage and the dressing straight away, you’re better off keeping them separate until you’re ready to actually serve the coleslaw. If you mix them ahead of time, the cabbage will lose its crunchiness and result in a soggy side dish.

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Scrambled Eggs and Hummus Are a Game-Changing Combination

Jas C — Wed, 19 Mar 2025 08:02:00 +0000

Scrambled eggs are a quick and easy way to treat yourself to a tasty breakfast. That is especially the case if you are willing to take some extra steps and make them more exciting. There are all sorts of ways to elevate scrambled eggs. You can serve them on toast, add ham and cheese, or sprinkle some spices on them. But, did you ever try to add hummus to the equation?

The two might seem like an odd couple, but once you try it, you’ll see that they are a game-changing combination. Hummus will add more flavors to the scrambled eggs, make them creamier, and provide and pack them with even more protein. It also opens a lot of opportunities to experiment with different humus flavors.

How to Make Scrambled Eggs and Hummus

There are two ways you can make scrambled eggs and hummus. You can test out both methods and see which one you like the most.

The first one is to start cooking eggs and moving them around the pan with a spatula until they form curds and are partially set. Then you stir in the hummus and wait until the eggs are fully cooked.

For the second method, add eggs and humus in the same bowl and whisk until they are combined. You can use one or two tablespoons of hummus per egg depending on how intense you want the flavor to be. Then you simply proceed using your preferred method of cooking scrambled eggs.

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A post shared by Anosmic Kitchen (@anosmickitchen)

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4 Easy Tips for Making Perfect Homemade Pesto

Jas C — Wed, 06 Nov 2024 08:11:00 +0000

Store-bought pesto is always a convenient route when you are in a hurry and want to make a quick pasta dish. But true pasta lovers know that nothing beats homemade pesto. It is better compared to the jarred version in taste, consistency, and everything else. The recipe for homemade pesto is fairly simple, although getting it right can seem like an impossible task. But it doesn’t have to be if you use the following tips.

Use High-Quality Ingredients

Don’t opt for basic ingredients for your homemade pesto. If you want it perfect, you have to use high-quality stuff. This includes Genovese basil, Italian pine nuts, extra virgin olive oil, and either Parmesan or pecorino cheese.

Fresh Garlic is a Must

Garlic is an essential addition if you want to have a perfect pesto. You should only use fresh garlic, preferably spring garlic, and add a single clove to avoid pesto having an overpowering garlic taste.

Swap Food Processor for Mortar and Pestle

The food processor is the fastest and most convenient method for making pesto, but it isn’t the best one. To make perfect pesto, you will have to turn to manual methods of mortar and pestle. Making pesto with mortar and pestle allows you to achieve the proper texture and make individual flavors mesh better.

Taste as You Go

Finally, it is crucial to taste the pesto as you are making it. This will allow you to add the right amount of salt and adjust the ingredients until you get the perfect taste.

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This Hack for Squeezing Lemons is a Game Changer

Jas C — Sat, 11 May 2024 21:55:48 +0000

We all know that the best and easiest way to squeeze the juice out of a lemon is by using a lemon squeezer. However, if you don’t have one in your kitchen, you are probably doing it by hand and hating every moment of it. But what if we told you that there is a lot more efficient and simpler way to do it, and you only need one kitchen utensil that is probably already sitting in your utensil drawer?

In a recent video shared on Instagram, video creators Wes and Alison shared a genius hack for squeezing lemons without a lemon squeezer that will make your life a lot easier. All you need to do is take a pair of tongs, place the lemon halfway between the arms, and squeeze.

The lemon juice will pour out with minimum effort, and you won’t even have to make your hands dirty. If you think there is more juice that is worth the squeeze, simply rotate the lemon and squeeze again.

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A post shared by Wes & Alison’s Lifehacks (@wesandalisontips)

Instagram users were quite impressed with the hack, saying it will become a part of their kitchen routine. Some even added suggestions that improve it.

“but flip the lemon the other way so the seeds don’t fall in, “one Instagram user wrote in the comments section.

We will definitely be trying out this hack next time we are making lemonade. How about you?

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You Can Make Amazing Chili Every Time If You Avoid These Common Mistakes

Jas C — Tue, 05 Mar 2024 16:13:00 +0000

Making a fantastic chili is a lot easier than you might think. You only need to use quality ingredients, follow the recipe, and make sure to avoid these common mistakes.

Skipping the Browning

Browning the meat and veggies before assembling chili is the key. This way, you will get more flavor out of them and avoid undercooked elements in your chili.

Using the Wrong Spices

Spices are a key to great chili, so it is important to really nail this part. Make sure you use fresh spices and include chili powder, garlic powder, cumin, and oregano, among others.

Waiting Until the End to Season the Chili

You should always season your chili at the beginning or midway through the cooking process. This will allow all the flavors to mix together and blend properly. If you opt to season when the chili is already cooked, herbs and spices won’t do a good job of coming together.

Rushing It

The best kind of chili is slowly cooked at a low temperature. This method results in more flavor and tender meat. If you opt to rush the chili, you will probably end up with a disappointing batch.

Not Adding Toppings

Adding some topping to your chili will make it go over the top. Even something as simple as grated cheese or a dollop of sour cream will do the trick.

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Make Authentic Fettuccine Alfredo in Just a Few Minutes

Jas C — Sun, 25 Feb 2024 10:43:00 +0000

Just like all amazing pasta dishes, Fettuccine Alfredo originated in Italy. But what’s surprising is that the Fettuccine Alfredo you have eaten your entire life is much different than the authentic version.

In the United States and most other parts of the world, Fettuccine Alfredo is made with heavy cream and is usually paired with chicken or seafood. However, the original dish only contains three ingredients: fettuccine pasta, butter, and Parmesan cheese.

If you would like to see how authentic Fettuccine Alfredo tastes, you can cook it up yourself in just a few minutes.

Authentic Fettuccine Alfredo Recipe

The recipe for authentic Fettuccine Alfredo was recently shared on TikTok by user @aripastaclub and it became quite popular among foodies due to its simplicity.

Prepare a warm plate that you will top with several slices of butter. After your fettuccine is cooked, drain it, but save up a cup of pasta water. Transfer the drained fettuccine to the butter plate and cover generously with grated Parmesan cheese. Add pasta water and mix well using a spoon and a fork until the butter and cheese turn into a creamy sauce. It’s ready to eat.

If you would like some video instructions on how to make an authentic Fettuccine Alfredo, check out @aripastaclub’s clip below.

@aripastaclub
Fettuccine al Fredo like in Rome #fettuccinealfredo #italianfood #pasta
♬ „The Four Seasons” – Winter – part 1 60″ (Vivaldi) – Orchestra of Classical Music

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Check Out This Love(ly) Technique for Cutting Cucumbers

Jas C — Mon, 12 Feb 2024 08:10:00 +0000

Looking to make your salad more eye-pleasing? Then we have just a thing for you. All you need is a cucumber and a love(ly) slicing technique shared by TikTok user @wevaper_us.

In a video shared on social media a while back, @wevaper_us demonstrated a cucumber-slicing technique that allows you to end up with heart-shaped cucumber slices. Sounds great? It looks even better.

To make heart-shaped cucumber slices, cut the end of the cucumber around a fourth of its length while placing your knife diagonally. Then, split the cucumber end down the middle, place the two pieces you got skin-way up on the cutting board, and join them together to form a heart.

Next, slice the cucumber lengthwise to get heart-shaped slices. The number of slices will depend on the thickness of the cucumber. Repeat the same with the other end of the cucumber.

These love(ly) cucumber slices are not just perfect for salad. You can also use them to visually improve all sorts of other dishes, and they are an amazing addition to the charcuterie board.

To make sure you are doing everything right and get the best results, check out the video from @wevaper_us with full instructions below.

@wevaper_us
Heart cucumber for you#cucumberlovesyou #learnontiktok #foryou #foryoupage #fypシ
♬ She Taught Me How to Yodel (Remastered) – Frank Ifield

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Make Perfect Caramelized Onions By Avoiding These Common Mistakes

Jas C — Fri, 02 Feb 2024 12:01:00 +0000

Most people prefer caramelized onions compared to their raw counterparts, and it’s easy to see why. Caramelized onions have a richer and sweeter taste and go well with almost anything. But people still don’t cook them up so often, and you probably know why.

Making caramelized onions is a fine skill. Just a single mistake and your onions become unusable instead of caramelized. To prevent this from happening to you and to get perfect caramelized onions with every batch, check out some common mistakes you need to avoid.

Cutting Them Too Thin or Too Thick

You really want to be measured when cutting the onions. Slice them too thin, and they will burn. Make them too thick, and they won’t cook well. Aim for an eighth of an inch, and you’ll get the best result every time.

Doing Big Batches at Once

We understand that you would want to have a big batch of caramelized onions because, let’s face it, it is hard to get enough of them. However, make sure not to cook it all at once. If you overcrowd the pan, they will need a lot longer to get caramelized and might not cook evenly.

Using High Heat

Forget about high temperatures and rushing things. Caramelizing onions takes time and requires a steady temperature. If you try to do it on high heat to speed up the process, they will just get burnt. Instead, use medium-low heat and watch the magic happen in front of your eyes.

Forgetting to Deglaze the Pan

As the onions caramelize, they release all sorts of flavorful juices that turn to glaze at the bottom of your pan. This is where the majority of the flavor sits. So make sure to deglaze the pan by adding water or wine and stirring it in order to get those flavors attached to the onions.

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3 Best Methods to Pit Cherries Without a Cherry Pitter

Jas C — Sun, 21 Jan 2024 10:15:00 +0000

The quickest and easiest way to pit cherries is by using a cherry pitter. But what if you need some pitted cherries for a cake or a jam and cherry pitter is nowhere to be found? Then, you should use one of the following methods.

Straw

Straws, either plastic or reusable ones, proved themselves to be a great tool for pitting cherries. You simply need to remove the stem and then push a straw through the cherry from the stem-end. The straw will push the pit to the other side, and you’ll end up with a pit-less cherry.

Chopsticks

If you are out of straws, then chopsticks can serve as the best alternative because the method works similarly. After removing the stem, push the pointed end of a chopstick from the stem-end all the way through, and the pit will pop right out. You will be able to pit large quantities of cherries once you get a hold of it.

Paper Clip

This is an efficient method if you don’t mind a bit of mess. Take a brand new paper clip and shape it into the letter “S.” Then, insert the round part through the stem end and twist a bit. Once you pull the paper clip out, the pit will pop out as well.

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Expensive Ingredients You Can Swap With Cheaper Alternatives

Jas C — Sat, 16 Dec 2023 12:14:00 +0000

Cooking at home has always been considered a cheap alternative to dining out. But that isn’t always the case. Sometimes your recipe will call for expensive ingredients that will bring the cost of your homemade dish closer to the prices in restaurants that you are comfortable with. But there is a way around this.

A number of expensive ingredients can actually be swapped with cheaper alternatives, and it won’t even affect the dish. Check out some examples below.

Kale

The prices of kale have skyrocketed recently thanks to its great nutritional benefits. But you don’t have to be the one paying the price for its popularity. Instead, opt for collard greens or spinach, which are just as good and healthy but cost less.

Pine Nuts

Pine nuts are notoriously scarce and pricey, but you can’t have a good pesto without them, right? Well, you actually can. Just use toasted sunflower seeds or toasted cashews.

Fresh Berries

Fresh berries are not cheap, even when they are in season. This is why your preferred choice should be frozen berries. They are just as good for making desserts and cakes as the fresh versions, but you’ll get them for half of the price.

Saffron

Saffron is known as one of the world’s most expensive and rarest spices, but some dishes really benefit from its sweet/bitter nature and distinctive color. If you want to achieve the latter but avoid paying a lot of money, turmeric will do for the majority of the recipes.

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