Ingredients:

• 1 lb penne pasta
• 1 15-oz can pumpkin puree
• 1/4 teaspoon nutmeg
• 3 garlic cloves
• 1/2 teaspoon chili powder
• 1/4 cup greek yogurt
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1/2 cup shredded parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

Instructions:

1. Fill a pot with water and salt and wait for it to start boiling. Once it does you can include the pasta and wait for it to be done.
2. When the pasta is done, discard the water and leave the pasta in the pot.
3. Get a skillet and heat the olive oil. Mince the garlic and add it to the oil. Let it cook for 1 to 2 minutes.
4. Pour the broth and pumpkin puree to the mix. Add the nutmeg, chili powder, kosher salt, black pepper, and red pepper flakes. Mix all the ingredients very well together.
5. Cover the pot and wait for it to start simmering. Let it cook for 10 to 15 minutes.
6. When the pumpkin sauce becomes thick, add 1/2 cup of the sauce in a bowl and mix it with the greek yogurt.
7. Transfer the mix back to the pan and pour in the parmesan cheese.
8. Serve the pumpkin pasta right away, topped with parmesan cheese.

The post Creamy Pumpkin Pasta For the Win appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

• 2 tablespoons sugar for the fruit base
• 1/2 cup fresh cream for the fruit base
• 2 tablespoons butter
• 2 tablespoons cornstarch/cornflour
• 1/3 cup sugar for the custard batter
• 6 cups plums
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup fresh cream for the custard batter
• 1 cup whole milk
• 1 teaspoon vanilla

Instructions:

1. Set the oven to 320 F degrees.
2. Wash the plums, dry them, then cut them into half. Then, cut each half into 6 slices.
3. For the batter, combine the 1/2 cup fresh cream, 1/3 cup sugar, 2 large eggs, 1 cup whole milk, 1 teaspoon vanilla, 2 tablespoons cornstarch/cornflour, and 2 tablespoons all-purpose flour.
4. Blend everything together to get a smooth mixture.
5. Add some butter on the bottom and walls of a baking dish.
6. Start by placing the plums, then top them off with sugar.
7. Add the batter on top of the plum.
8. Put the baking dish in the oven and bake for 35 to 40 minutes on the middle rack.
9. When the time is up, take the dish out and let the plum clafoutis cool down.
10. You can also try it while it’s warm and decide how you like it better. Top it off with powdered sugar, ice cream, or whipped cream.

The post Try This Delish French Plum Clafoutis appeared first on falafelandcaviar.com.

Ingredients:

• 1 14-oz can coconut milk
• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 chopped medium onion
• 4 peeled garlic cloves
• 5 oz baby spinach
• 2 1/2 teaspoons mild curry powder
• 2 1/2 inches piece ginger, peeled
• 1 1/2 teaspoons yellow and/or black mustard seeds
• 1 1/2 teaspoons kosher salt
• 2 tablespoons virgin coconut or vegetable oil
• 1/4 cup raw cashews, chopped
• 1/2 teaspoon freshly ground black pepper
• cilantro leaves with tender stems and cooked rice or naan

Instructions:

1. Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
2. Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
3. Cook it for about 2 minutes until it becomes soft and translucent.
4. Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
5. Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
6. When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
7. When they’re done, pour everything from the small skillet into a bowl.
8. Add the spinach to the chicken and cook for 1 minute.
9. Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
10. Add rice or naan to finish it off.

The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.

Ingredients:

For the Salad:

• 1 lb fresh strawberries, hulled and sliced
• 1/3 small red onion, thinly sliced
• 10 oz baby spinach
• 5 oz crumbled feta cheese

For the Dressing:

• 1/2 cup olive oil
• 1 tablespoon honey
• 1/2 cup balsamic vinegar
• salt
• 1 tablespoon dijon mustard
• freshly ground black pepper

For the Pecans:

• 1 1/2 tablespoon brown sugar
• 3/4 cup broken or roughly chopped pecans
• 1/2 tablespoon butter

Instructions:

1. Start by making the dressing. Get a saucepan and pour in the vinegar.
2. When it starts boiling wait for about 3 minutes until it’s reduced to one half.
3. Transfer it to a bowl and combine it with the dijon mustard, olive oil, honey, then add pepper and salt. If it’s too thick feel free to add water.
4. Prepare the pecans by cooking them in a skillet together with the butter and brown sugar.
5. Use medium heat and cook for 2 to 3 minutes. Make sure that you mix constantly to avoid that they stick to the pan.
6. Get a large salad bowl and mix the strawberries, pecans, spinach, one half of the feta, and the red onion.
7. Top the spinach strawberry salad off with 1/3 of the dressing then add the rest of the feta cheese. You can add the rest of the dressing as you wish.

The post Spinach Strawberry Salad Can Be Your Next Fresh Treat appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1/2 cup hot chocolate mix
• 1 cup marshmallow bits
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1 teaspoon baking soda
• 2 3/4 cup flour
• 2 eggs
• 2 teaspoons vanilla
• 1 cup chopped milk chocolate
• 1 cup butter at room temperature

Instructions:

1. Set the oven to 350 F degrees and prepare a baking sheet with paper or cooking spray.
2. Mix the brown sugar and butter together at medium speed for about a minute.
3. Next, include the hot chocolate mix and mix everything together for half a minute.
4. Add the vanilla and eggs. Mix once again to combine the ingredients.
5. Set the speed to low then pour in the flour, baking soda, and salt. Mix once again.
6. To finish off, include the marshmallow bits and milk chocolate and then mix everything together.
7. Use a tablespoon to make the hot chocolate cookies on the baking sheet. Make sure that they are 2 inches apart.
8. Bake the cookies for 9 to 11 minutes, then take them out to cool down a little.

The post Hot Chocolate Cookies are Next Level Good appeared first on falafelandcaviar.com.

Ingredients:

• 12 dinner rolls
• 45 slices pepperoni
• 3/4 cup pizza sauce
• 1/2 cup cooked and crumbled sausage
• 12 slices mozzarella cheese

For the Topping:

• 1 teaspoon garlic
• 1/2 cup melted butter
• 1 tablespoon dried oregano
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon crushed red pepper
• 1 teaspoon onion powder

Instructions:

1. Set the oven to 350 F degrees and prepare a 9×13 baking dish with spray.
2. Cut the dinner rolls horizontally, then place all the 12 bottom parts on the bottom of the baking dish.
3. Pour the pizza sauce on top of the bun. Top the pizza sauce with the slices of cheese.
4. The next layer is pepperoni, and crumbled sausage on top.
5. Finish off with the 6 slices of cheese you have left.
6. Add the top buns on the pizza sliders and you can start making the topping.
7. Mix all the ingredients for the topping together.
8. Get a brush and cover the sliders with the topping and go over the sides.
9. Add aluminium foil on top of the baking dish and bake the sliders for 15 minutes.

The post Pizza Sliders are the Best Party Trick appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the Custard:

• 1 cup milk
• 3 egg yolks
• 2 cups heavy cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup of sugar

For the Caramel:

• 3 tablespoons water
• 1 cup sugar

Instructions:

1. Set the oven to 325 F degrees and prepare 8 6-oz ramekins in a deep baking pan.
2. Boil water in a pot and let it stay on the side.
3. Melt the sugar in a pot with boiling water and let it simmer. When it gets a dark caramel color you can divide it into the 8 ramekins.
4. Twist the ramekins to cover the bottom of each one with caramel.
5. Mix the cream, milk, salt, and sugar together in a saucepan. Let the ingredients simmer and then set the saucepan aside.
6. Use a bowl to combine the eggs, vanilla, and egg yolks.
7. Start adding the hot milk mixture to the eggs very slowly, while also mixing all the time.
8. Use a sieve to remove lumps from the mix, then add it to the 8 ramekins.
9. Fill the deep baking pan with hot water, then place the ramekins in. The water should reach 1/3 from the height of the ramekins.
10. Bake them for 35 minutes and then take them out of the baking dish.
11. Place them on a wire rack so that they cool down. When they’re cold, transfer them to the fridge for at least 12 hours. Your caramel flan is done.

The post This is the Easiest Caramel Flan Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb penne pasta
• 1 15-oz can pumpkin puree
• 1/4 teaspoon nutmeg
• 3 garlic cloves
• 1/2 teaspoon chili powder
• 1/4 cup greek yogurt
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1/2 cup shredded parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

Instructions:

1. Fill a pot with water and salt and wait for it to start boiling. Once it does you can include the pasta and wait for it to be done.
2. When the pasta is done, discard the water and leave the pasta in the pot.
3. Get a skillet and heat the olive oil. Mince the garlic and add it to the oil. Let it cook for 1 to 2 minutes.
4. Pour the broth and pumpkin puree to the mix. Add the nutmeg, chili powder, kosher salt, black pepper, and red pepper flakes. Mix all the ingredients very well together.
5. Cover the pot and wait for it to start simmering. Let it cook for 10 to 15 minutes.
6. When the pumpkin sauce becomes thick, add 1/2 cup of the sauce in a bowl and mix it with the greek yogurt.
7. Transfer the mix back to the pan and pour in the parmesan cheese.
8. Serve the pumpkin pasta right away, topped with parmesan cheese.

The post Creamy Pumpkin Pasta For the Win appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Ingredients:

• 2 tablespoons sugar for the fruit base
• 1/2 cup fresh cream for the fruit base
• 2 tablespoons butter
• 2 tablespoons cornstarch/cornflour
• 1/3 cup sugar for the custard batter
• 6 cups plums
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup fresh cream for the custard batter
• 1 cup whole milk
• 1 teaspoon vanilla

Instructions:

1. Set the oven to 320 F degrees.
2. Wash the plums, dry them, then cut them into half. Then, cut each half into 6 slices.
3. For the batter, combine the 1/2 cup fresh cream, 1/3 cup sugar, 2 large eggs, 1 cup whole milk, 1 teaspoon vanilla, 2 tablespoons cornstarch/cornflour, and 2 tablespoons all-purpose flour.
4. Blend everything together to get a smooth mixture.
5. Add some butter on the bottom and walls of a baking dish.
6. Start by placing the plums, then top them off with sugar.
7. Add the batter on top of the plum.
8. Put the baking dish in the oven and bake for 35 to 40 minutes on the middle rack.
9. When the time is up, take the dish out and let the plum clafoutis cool down.
10. You can also try it while it’s warm and decide how you like it better. Top it off with powdered sugar, ice cream, or whipped cream.

The post Try This Delish French Plum Clafoutis appeared first on falafelandcaviar.com.

Ingredients:

• 1 14-oz can coconut milk
• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 chopped medium onion
• 4 peeled garlic cloves
• 5 oz baby spinach
• 2 1/2 teaspoons mild curry powder
• 2 1/2 inches piece ginger, peeled
• 1 1/2 teaspoons yellow and/or black mustard seeds
• 1 1/2 teaspoons kosher salt
• 2 tablespoons virgin coconut or vegetable oil
• 1/4 cup raw cashews, chopped
• 1/2 teaspoon freshly ground black pepper
• cilantro leaves with tender stems and cooked rice or naan

Instructions:

1. Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
2. Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
3. Cook it for about 2 minutes until it becomes soft and translucent.
4. Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
5. Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
6. When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
7. When they’re done, pour everything from the small skillet into a bowl.
8. Add the spinach to the chicken and cook for 1 minute.
9. Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
10. Add rice or naan to finish it off.

The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.

Ingredients:

For the Salad:

• 1 lb fresh strawberries, hulled and sliced
• 1/3 small red onion, thinly sliced
• 10 oz baby spinach
• 5 oz crumbled feta cheese

For the Dressing:

• 1/2 cup olive oil
• 1 tablespoon honey
• 1/2 cup balsamic vinegar
• salt
• 1 tablespoon dijon mustard
• freshly ground black pepper

For the Pecans:

• 1 1/2 tablespoon brown sugar
• 3/4 cup broken or roughly chopped pecans
• 1/2 tablespoon butter

Instructions:

1. Start by making the dressing. Get a saucepan and pour in the vinegar.
2. When it starts boiling wait for about 3 minutes until it’s reduced to one half.
3. Transfer it to a bowl and combine it with the dijon mustard, olive oil, honey, then add pepper and salt. If it’s too thick feel free to add water.
4. Prepare the pecans by cooking them in a skillet together with the butter and brown sugar.
5. Use medium heat and cook for 2 to 3 minutes. Make sure that you mix constantly to avoid that they stick to the pan.
6. Get a large salad bowl and mix the strawberries, pecans, spinach, one half of the feta, and the red onion.
7. Top the spinach strawberry salad off with 1/3 of the dressing then add the rest of the feta cheese. You can add the rest of the dressing as you wish.

The post Spinach Strawberry Salad Can Be Your Next Fresh Treat appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1/2 cup hot chocolate mix
• 1 cup marshmallow bits
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1 teaspoon baking soda
• 2 3/4 cup flour
• 2 eggs
• 2 teaspoons vanilla
• 1 cup chopped milk chocolate
• 1 cup butter at room temperature

Instructions:

1. Set the oven to 350 F degrees and prepare a baking sheet with paper or cooking spray.
2. Mix the brown sugar and butter together at medium speed for about a minute.
3. Next, include the hot chocolate mix and mix everything together for half a minute.
4. Add the vanilla and eggs. Mix once again to combine the ingredients.
5. Set the speed to low then pour in the flour, baking soda, and salt. Mix once again.
6. To finish off, include the marshmallow bits and milk chocolate and then mix everything together.
7. Use a tablespoon to make the hot chocolate cookies on the baking sheet. Make sure that they are 2 inches apart.
8. Bake the cookies for 9 to 11 minutes, then take them out to cool down a little.

The post Hot Chocolate Cookies are Next Level Good appeared first on falafelandcaviar.com.

Ingredients:

• 12 dinner rolls
• 45 slices pepperoni
• 3/4 cup pizza sauce
• 1/2 cup cooked and crumbled sausage
• 12 slices mozzarella cheese

For the Topping:

• 1 teaspoon garlic
• 1/2 cup melted butter
• 1 tablespoon dried oregano
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon crushed red pepper
• 1 teaspoon onion powder

Instructions:

1. Set the oven to 350 F degrees and prepare a 9×13 baking dish with spray.
2. Cut the dinner rolls horizontally, then place all the 12 bottom parts on the bottom of the baking dish.
3. Pour the pizza sauce on top of the bun. Top the pizza sauce with the slices of cheese.
4. The next layer is pepperoni, and crumbled sausage on top.
5. Finish off with the 6 slices of cheese you have left.
6. Add the top buns on the pizza sliders and you can start making the topping.
7. Mix all the ingredients for the topping together.
8. Get a brush and cover the sliders with the topping and go over the sides.
9. Add aluminium foil on top of the baking dish and bake the sliders for 15 minutes.

The post Pizza Sliders are the Best Party Trick appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the Custard:

• 1 cup milk
• 3 egg yolks
• 2 cups heavy cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup of sugar

For the Caramel:

• 3 tablespoons water
• 1 cup sugar

Instructions:

1. Set the oven to 325 F degrees and prepare 8 6-oz ramekins in a deep baking pan.
2. Boil water in a pot and let it stay on the side.
3. Melt the sugar in a pot with boiling water and let it simmer. When it gets a dark caramel color you can divide it into the 8 ramekins.
4. Twist the ramekins to cover the bottom of each one with caramel.
5. Mix the cream, milk, salt, and sugar together in a saucepan. Let the ingredients simmer and then set the saucepan aside.
6. Use a bowl to combine the eggs, vanilla, and egg yolks.
7. Start adding the hot milk mixture to the eggs very slowly, while also mixing all the time.
8. Use a sieve to remove lumps from the mix, then add it to the 8 ramekins.
9. Fill the deep baking pan with hot water, then place the ramekins in. The water should reach 1/3 from the height of the ramekins.
10. Bake them for 35 minutes and then take them out of the baking dish.
11. Place them on a wire rack so that they cool down. When they’re cold, transfer them to the fridge for at least 12 hours. Your caramel flan is done.

The post This is the Easiest Caramel Flan Recipe appeared first on falafelandcaviar.com.