Ingredients: (Serves 4)

• 2 pounds potatoes
• 1 large brown onion
• 3 cloves garlic
• 3 large carrots
• ½ white cabbage
• 1 large can of sweet corn
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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A post shared by Robin Pritchard (@robinpr71)

Instructions:

1. If you are starting from scratch, then chop the potatoes into 2-centimeter pieces and add them to a pot of salted, boiling water. Leave to simmer for 10-15 minutes.
2. Meanwhile, finely slice the onion, garlic, carrots, and cabbage. 
3. Heat some oil in a large frying pan and add the onion and carrot. Fry for 10 minutes. 
4. Drain the potatoes and then add them and the cabbage to the pan. Add the thyme, paprika, salt, and pepper. 
5. Fry for a further 5-10 minutes and then add the garlic and the drained sweet corn. 
6. Continue to fry for another 10-15 minutes, stirring regularly. You want to see plenty of browning on all the vegetables and the potatoes. 
7. Serve hot with your choice of protein.

The post The Most Delicious Potato and Veg Hash Recipe appeared first on falafelandcaviar.com.

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A post shared by Shadi HasanzadeNemati (@unicornsinthekitchen)

Ingredients:

• 3 zucchinis
• 6 large tomatoes
• 1 large eggplant
• 3 yellow bell peppers 
• 1 large yellow onion
• 3 cloves garlic
• 1 cup fresh basil leaves, torn up
• 2 teaspoons dried thyme
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

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A post shared by Adele Nicols (@veggiesouthernsoulfood)

Instructions:

1. Prepare all the vegetables by peeling, trimming, and chopping them into small chunks.
2. Heat a little oil in a large pot and add the chopped zucchini. Add a little salt and gently fry until slightly browned and then put to one side.
3. Repeat this with the bell peppers and eggplant. 
4. Heat a little oil in the pot and add the chopped onion. Season with a little salt and pepper and gently fry until soft and slightly browned. 
5. Add the garlic and the thyme and continue to fry for a further 5 minutes. 
6. Add the sliced tomatoes and cook until it begins to resemble a sauce. 
7. Remove from the heat and then add the cooked zucchini, bell peppers, and eggplant. 
8. Pour the extra virgin olive oil in and gently stir to ensure the sauce and oil are mixed throughout. You can arrange the veg into slices or leave all mixed, it’s entirely up to you.
9. Return to hob on low heat and place a lid on. Leave to simmer for 25-30 minutes.
10. Remove from the heat and stir through the basil leaves.
11. Leave to stand for 5-10 minutes before serving. 

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A post shared by Hungry Soul Food (@hungrysoulfood)

The post You Have to Try Making this Delicious Ratatouille appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Nyle Ferrari (@nyleferrari)

Ingredients:

• Sliced assorted vegetables (such as bell peppers, zucchini, eggplant, mushrooms, and onions)
• Veggie burgers or plant-based sausage links
• Barbecue sauce or marinade of your choice
• Olive oil
• Salt and pepper to taste

Optional sides:

• Grilled corn on the cob
• Baked beans
• Coleslaw
• Potato salad

View this post on Instagram

A post shared by Готовим с Марией (@cooklikemary)

Instructions:

1. Preheat your barbecue grill to medium-high heat.
2. Prepare the assorted vegetables by slicing them into evenly sized pieces. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
3. Place the vegetables on the preheated grill and cook until they are tender and slightly charred, turning occasionally to ensure even cooking. Cooking times will vary depending on the type and thickness of the vegetables, but most will take around 5-10 minutes per side.
4. While the vegetables are grilling, cook the veggie burgers or plant-based sausage links according to the package instructions. Brush them with barbecue sauce or marinade during the last few minutes of cooking to add extra flavor.
5. Once the vegetables are cooked to your liking and the veggie burgers or sausage links are heated through, remove them from the grill and transfer them to a serving platter.
6. Serve the Vegetarian Barbecue Assortment hot, accompanied by optional sides such as grilled corn on the cob, baked beans, coleslaw, or potato salad.
7. Encourage guests to customize their plates with their favorite grilled vegetables and toppings, and enjoy a flavorful and satisfying outdoor feast.

The post Impress Your Friends With Vegetarian Barbecue! appeared first on falafelandcaviar.com.

Origins Unveiled

Forget what you thought you knew—macarons actually have Italian roots! Catherine de’ Medici brought these fancy treats to France in the 16^th century, and the French took them and ran with them.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎江口和明　ショコラティエの創るパティスリー‎‏ (@‏‎eguchikazuaki‎‏)‎‏

Mix-Up Alert

Before you make a crucial mistake, macarons and macaroons are two totally different things. While Macarons are made of a mix of almond flour, egg white, and sugar, macaroons are all about dense, coconut-based chewiness.

Calorie Check

You might want to sit down for this one—macarons are surprisingly low-calorie, with just 70 to 100 calories per cookie. So go ahead, indulge in all the flavors without the guilt trip.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marina Voronkov‎‏ (@‏‎everything_marina‎‏)‎‏

DIY Dream

Thanks to the Ladurée Sucré cookbook, macaron lovers everywhere can now whip up these Insta-worthy treats in their own kitchen. Get ready to flex your baking skills and impress your feed.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎MACARONS | КУРСИ ОНЛАЙН | НАВЧАННЯ МАКАРОНС | МАКАРОНС‎‏ (@‏‎marta_valkova‎‏)‎‏

Evolutionary Eats

Did you know that back in the day, macarons only had a single layer? In the 20^th century, they leveled up into double-deckers, adding even more flair to this fancy French favorite.

The post 5 Fascinating Facts About Macarons That’ll Surprise You appeared first on falafelandcaviar.com.

Ingredients:

• 8 cooked Irish sausages
• 6 scallions
• 1/2 cup unsalted butter
• 1/2 cup half-and-half
• 2 tablespoons cooking oil
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 2 1/2 pounds peeled russet potatoes
• 1 large onion
• 1 clove garlic
• 1/2 cup dark stout beer
• 1 1/2 cups beef or chicken stock
• 1/4 teaspoon ground pepper
• Salt to taste

Instagram-এ এই পোস্টটি দেখুন

The Barn (@thebarnbali) -এর দ্বারা একটি পোস্ট শেয়ার করা হয়েছে

Instructions:

1. Boil a pot of salted water. In a separate heatproof bowl, mix 2 teaspoons of salt with butter and half-and-half. Put the potatoes into the salted water and cook for 20 to 25 minutes until very soft.
2. Once ready, remove the potatoes from the pot and drain before putting them in the butter mixture. Mash the potatoes in the bowl and add scallions.
3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook sausages in the skillet until brown on all sides, for about 6 to 8 minutes. Put the sausages on a plate.
4. In the same skillet, cook the onions and the remaining oil. Cook for about 30 minutes, until onions are caramelized.
5. Sprinkle garlic into the skillet and stir for about 1 minute. Add the beer, stock, and mustard to the mix and stir, lowering the heat to medium-low. Cook for about 10 minutes.
6. Mix the sausages with the gravy for about 2 minutes before serving.

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A post shared by Willowtree Farm (@willowtree_farm)

The post Make These Irish Sausages For a Wholesome St. Patrick’s Day Meal appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup or more of walnuts

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𝗟𝗨𝗡𝗔 𝗕𝗔𝗞𝗘𝗥𝗬 [달제과](@lunabakery.toronto)がシェアした投稿

Instructions:

Using an Oven:

1. Preheat your oven to 375°F. Pour the walnuts onto a baking sheet and make sure that they are all spread out and lying flat on the tray.
2. Once the oven hits the required heat, then bake the walnuts for 5 to 10 minutes, until they start to brown and smell toasted.
3. Place the walnuts on a chopping board and cut them up for serving.

Using a Stovetop:

1. Heat a pan over a medium heat. Add as many walnuts as you can to the pan without overlapping.
2. Cook for about five minutes, until the walnuts start to brown.
3. Chop up the walnuts and serve.

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A post shared by Kevin | Kevin Is Cooking (@keviniscooking)

The post These Toasted Walnuts Are a Perfect Party Appetizer appeared first on falafelandcaviar.com.

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A post shared by Kizz Everard (@kizzyetrance)

Ingredients:

• 1 cup of long-grain white rice
• 2 cups of chicken or vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 cup of diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup of cooked chicken, shrimp, or sausage (optional)
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

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A post shared by >>>>> (@speciial.food)

Instructions:

1. In a medium saucepan, combine the rice and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
2. While the rice cooks, heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
3. Add the diced bell pepper to the skillet and cook for another 2-3 minutes until slightly softened.
4. Stir in the diced tomatoes, smoked paprika, saffron threads (if using), dried thyme, and dried oregano. Cook for 5-7 minutes, allowing the flavors to meld together. Once the rice is cooked, add it to the skillet with the vegetable mixture. Stir well to combine, ensuring that the rice is evenly coated with the flavorful sauce.
5. If desired, add cooked chicken, shrimp, or sausage to the skillet, stirring until heated through. Season with salt and pepper to taste. Adjust seasoning as needed. Serve the dish hot, garnished with freshly chopped parsley or cilantro, and accompanied by lemon wedges for squeezing over the rice before eating.

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A post shared by Alyviah Howard (@alyviahhoward)

The post This Rice Dish is a Cross Between Paella and Stir Fry appeared first on falafelandcaviar.com.

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A post shared by Mal Arora (@snarkybutdelish)

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
• Zest of 1 lemon
• 1/4 teaspoon salt
• Optional: Lemon slices or mint leaves for garnish

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A post shared by @superfoodylicious

Instructions:

1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, and the mixture forms a simple syrup. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.
2. Once the simple syrup has cooled, stir in the freshly squeezed lemon juice, lemon zest, and salt. Mix well to combine, ensuring that the lemon juice is fully incorporated into the syrup.
3. Pour the lemon mixture into a shallow dish or baking pan. Cover with plastic wrap and place it in the freezer.
4. Every 30 minutes, remove the sorbet mixture from the freezer and use a fork to scrape and fluff the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the sorbet reaches your desired consistency.
5. Once the sorbet is firm but still scoopable, transfer it to an airtight container and store it in the freezer until ready to serve. When serving, scoop the sorbet into bowls or glasses. Garnish with lemon slices or mint leaves for an extra touch of freshness, if desired.
6. Enjoy this refreshing lemon sorbet on its own as a light and tangy dessert, or pair it with fresh berries, shortbread cookies, or a drizzle of honey for added indulgence.

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A post shared by Historical Sewing Blog (@sewhistorically_costumes)

The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.

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A post shared by Burcu (@wooptonight)

Ingredients:

• 1.5 pounds of lamb shoulder, trimmed of excess fat and cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup of diced tomatoes (canned or fresh)
• 1 cup of beef or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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A post shared by Madeleine Jones (@madsfoodiejourney)

Instructions

1. Preheat your oven to 325°F (160°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the diced lamb pieces to the pot, season with salt and pepper, and brown on all sides, about 5-6 minutes. Stir in the diced carrots and celery, and cook for another 2-3 minutes until slightly softened.
3. Add the diced tomatoes, beef or vegetable broth, tomato paste, dried thyme, and dried rosemary to the pot. Stir well to combine all the ingredients. If you prefer a thicker sauce, sprinkle the flour evenly over the mixture and stir until well incorporated.
4. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-2.5 hours, or until the lamb is tender and the flavors have melded together.
5. Once done, remove the Lamb Casserole from the oven and garnish with freshly chopped parsley before serving. Enjoy this comforting dish with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.

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A post shared by delicious. magazine UK (@deliciousmag)

The post A Lamb Casserole Recipe Like Nothing You’ve Had Before appeared first on falafelandcaviar.com.

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A post shared by Travelandmunchies (@travelandmunchies)

Ingredients:

• 16-ounce bottle Guinness
• 1 yellow onion
• 2 pounds beef chuck stew meat cubes
• 2 carrots
• 2 stalks celery
• 2 teaspoons fresh thyme
• 3 tablespoons olive oil
• 3 cloves garlic
• 3 russet potatoes, cut and peeled
• salt to taste
• ground black pepper to taste
• 4 cups beef broth
• Chopped parsley

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A post shared by The Shannon Rose Irish Pubs (@shannonrosepubs)

Instructions:

1. In a large Dutch oven, heat a pot of 2 tablespoons of olive oil on medium heat. Season the beef cubes with salt and pepper and add them to the pot, heating them for 10 minutes. Place the beef chunks on a plate when cooked.
2. Pour the final tablespoon of oil into the pot and add carrots, celery, and onion. Season with salt and pepper and cook for 5 minutes. Add garlic and cook for another minute.
3. Transfer the beef back to the pot and add the beef broth, Guinness beer, potatoes, and themes, bringing the mixture to a boil. Reduce the heat to a simmer and season with salt and pepper, allowing to cook for a further 30 minutes until beef and potatoes are tender.
4. Sprinkle chopped parsley over the stew before serving.

The post Irish Beef Stew Recipe Came In Time For St. Patrick’s Day appeared first on falafelandcaviar.com.

Ingredients: (Serves 4)

• 2 pounds potatoes
• 1 large brown onion
• 3 cloves garlic
• 3 large carrots
• ½ white cabbage
• 1 large can of sweet corn
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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A post shared by Robin Pritchard (@robinpr71)

Instructions:

1. If you are starting from scratch, then chop the potatoes into 2-centimeter pieces and add them to a pot of salted, boiling water. Leave to simmer for 10-15 minutes.
2. Meanwhile, finely slice the onion, garlic, carrots, and cabbage. 
3. Heat some oil in a large frying pan and add the onion and carrot. Fry for 10 minutes. 
4. Drain the potatoes and then add them and the cabbage to the pan. Add the thyme, paprika, salt, and pepper. 
5. Fry for a further 5-10 minutes and then add the garlic and the drained sweet corn. 
6. Continue to fry for another 10-15 minutes, stirring regularly. You want to see plenty of browning on all the vegetables and the potatoes. 
7. Serve hot with your choice of protein.

The post The Most Delicious Potato and Veg Hash Recipe appeared first on falafelandcaviar.com.

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A post shared by Shadi HasanzadeNemati (@unicornsinthekitchen)

Ingredients:

• 3 zucchinis
• 6 large tomatoes
• 1 large eggplant
• 3 yellow bell peppers 
• 1 large yellow onion
• 3 cloves garlic
• 1 cup fresh basil leaves, torn up
• 2 teaspoons dried thyme
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

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A post shared by Adele Nicols (@veggiesouthernsoulfood)

Instructions:

1. Prepare all the vegetables by peeling, trimming, and chopping them into small chunks.
2. Heat a little oil in a large pot and add the chopped zucchini. Add a little salt and gently fry until slightly browned and then put to one side.
3. Repeat this with the bell peppers and eggplant. 
4. Heat a little oil in the pot and add the chopped onion. Season with a little salt and pepper and gently fry until soft and slightly browned. 
5. Add the garlic and the thyme and continue to fry for a further 5 minutes. 
6. Add the sliced tomatoes and cook until it begins to resemble a sauce. 
7. Remove from the heat and then add the cooked zucchini, bell peppers, and eggplant. 
8. Pour the extra virgin olive oil in and gently stir to ensure the sauce and oil are mixed throughout. You can arrange the veg into slices or leave all mixed, it’s entirely up to you.
9. Return to hob on low heat and place a lid on. Leave to simmer for 25-30 minutes.
10. Remove from the heat and stir through the basil leaves.
11. Leave to stand for 5-10 minutes before serving. 

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A post shared by Hungry Soul Food (@hungrysoulfood)

The post You Have to Try Making this Delicious Ratatouille appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Nyle Ferrari (@nyleferrari)

Ingredients:

• Sliced assorted vegetables (such as bell peppers, zucchini, eggplant, mushrooms, and onions)
• Veggie burgers or plant-based sausage links
• Barbecue sauce or marinade of your choice
• Olive oil
• Salt and pepper to taste

Optional sides:

• Grilled corn on the cob
• Baked beans
• Coleslaw
• Potato salad

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A post shared by Готовим с Марией (@cooklikemary)

Instructions:

1. Preheat your barbecue grill to medium-high heat.
2. Prepare the assorted vegetables by slicing them into evenly sized pieces. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
3. Place the vegetables on the preheated grill and cook until they are tender and slightly charred, turning occasionally to ensure even cooking. Cooking times will vary depending on the type and thickness of the vegetables, but most will take around 5-10 minutes per side.
4. While the vegetables are grilling, cook the veggie burgers or plant-based sausage links according to the package instructions. Brush them with barbecue sauce or marinade during the last few minutes of cooking to add extra flavor.
5. Once the vegetables are cooked to your liking and the veggie burgers or sausage links are heated through, remove them from the grill and transfer them to a serving platter.
6. Serve the Vegetarian Barbecue Assortment hot, accompanied by optional sides such as grilled corn on the cob, baked beans, coleslaw, or potato salad.
7. Encourage guests to customize their plates with their favorite grilled vegetables and toppings, and enjoy a flavorful and satisfying outdoor feast.

The post Impress Your Friends With Vegetarian Barbecue! appeared first on falafelandcaviar.com.

Origins Unveiled

Forget what you thought you knew—macarons actually have Italian roots! Catherine de’ Medici brought these fancy treats to France in the 16^th century, and the French took them and ran with them.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎江口和明　ショコラティエの創るパティスリー‎‏ (@‏‎eguchikazuaki‎‏)‎‏

Mix-Up Alert

Before you make a crucial mistake, macarons and macaroons are two totally different things. While Macarons are made of a mix of almond flour, egg white, and sugar, macaroons are all about dense, coconut-based chewiness.

Calorie Check

You might want to sit down for this one—macarons are surprisingly low-calorie, with just 70 to 100 calories per cookie. So go ahead, indulge in all the flavors without the guilt trip.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marina Voronkov‎‏ (@‏‎everything_marina‎‏)‎‏

DIY Dream

Thanks to the Ladurée Sucré cookbook, macaron lovers everywhere can now whip up these Insta-worthy treats in their own kitchen. Get ready to flex your baking skills and impress your feed.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎MACARONS | КУРСИ ОНЛАЙН | НАВЧАННЯ МАКАРОНС | МАКАРОНС‎‏ (@‏‎marta_valkova‎‏)‎‏

Evolutionary Eats

Did you know that back in the day, macarons only had a single layer? In the 20^th century, they leveled up into double-deckers, adding even more flair to this fancy French favorite.

The post 5 Fascinating Facts About Macarons That’ll Surprise You appeared first on falafelandcaviar.com.

Ingredients:

• 8 cooked Irish sausages
• 6 scallions
• 1/2 cup unsalted butter
• 1/2 cup half-and-half
• 2 tablespoons cooking oil
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 2 1/2 pounds peeled russet potatoes
• 1 large onion
• 1 clove garlic
• 1/2 cup dark stout beer
• 1 1/2 cups beef or chicken stock
• 1/4 teaspoon ground pepper
• Salt to taste

Instagram-এ এই পোস্টটি দেখুন

The Barn (@thebarnbali) -এর দ্বারা একটি পোস্ট শেয়ার করা হয়েছে

Instructions:

1. Boil a pot of salted water. In a separate heatproof bowl, mix 2 teaspoons of salt with butter and half-and-half. Put the potatoes into the salted water and cook for 20 to 25 minutes until very soft.
2. Once ready, remove the potatoes from the pot and drain before putting them in the butter mixture. Mash the potatoes in the bowl and add scallions.
3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook sausages in the skillet until brown on all sides, for about 6 to 8 minutes. Put the sausages on a plate.
4. In the same skillet, cook the onions and the remaining oil. Cook for about 30 minutes, until onions are caramelized.
5. Sprinkle garlic into the skillet and stir for about 1 minute. Add the beer, stock, and mustard to the mix and stir, lowering the heat to medium-low. Cook for about 10 minutes.
6. Mix the sausages with the gravy for about 2 minutes before serving.

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A post shared by Willowtree Farm (@willowtree_farm)

The post Make These Irish Sausages For a Wholesome St. Patrick’s Day Meal appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup or more of walnuts

この投稿をInstagramで見る

𝗟𝗨𝗡𝗔 𝗕𝗔𝗞𝗘𝗥𝗬 [달제과](@lunabakery.toronto)がシェアした投稿

Instructions:

Using an Oven:

1. Preheat your oven to 375°F. Pour the walnuts onto a baking sheet and make sure that they are all spread out and lying flat on the tray.
2. Once the oven hits the required heat, then bake the walnuts for 5 to 10 minutes, until they start to brown and smell toasted.
3. Place the walnuts on a chopping board and cut them up for serving.

Using a Stovetop:

1. Heat a pan over a medium heat. Add as many walnuts as you can to the pan without overlapping.
2. Cook for about five minutes, until the walnuts start to brown.
3. Chop up the walnuts and serve.

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A post shared by Kevin | Kevin Is Cooking (@keviniscooking)

The post These Toasted Walnuts Are a Perfect Party Appetizer appeared first on falafelandcaviar.com.

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A post shared by Kizz Everard (@kizzyetrance)

Ingredients:

• 1 cup of long-grain white rice
• 2 cups of chicken or vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 cup of diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup of cooked chicken, shrimp, or sausage (optional)
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

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A post shared by >>>>> (@speciial.food)

Instructions:

1. In a medium saucepan, combine the rice and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
2. While the rice cooks, heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
3. Add the diced bell pepper to the skillet and cook for another 2-3 minutes until slightly softened.
4. Stir in the diced tomatoes, smoked paprika, saffron threads (if using), dried thyme, and dried oregano. Cook for 5-7 minutes, allowing the flavors to meld together. Once the rice is cooked, add it to the skillet with the vegetable mixture. Stir well to combine, ensuring that the rice is evenly coated with the flavorful sauce.
5. If desired, add cooked chicken, shrimp, or sausage to the skillet, stirring until heated through. Season with salt and pepper to taste. Adjust seasoning as needed. Serve the dish hot, garnished with freshly chopped parsley or cilantro, and accompanied by lemon wedges for squeezing over the rice before eating.

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A post shared by Alyviah Howard (@alyviahhoward)

The post This Rice Dish is a Cross Between Paella and Stir Fry appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Mal Arora (@snarkybutdelish)

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
• Zest of 1 lemon
• 1/4 teaspoon salt
• Optional: Lemon slices or mint leaves for garnish

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A post shared by @superfoodylicious

Instructions:

1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, and the mixture forms a simple syrup. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.
2. Once the simple syrup has cooled, stir in the freshly squeezed lemon juice, lemon zest, and salt. Mix well to combine, ensuring that the lemon juice is fully incorporated into the syrup.
3. Pour the lemon mixture into a shallow dish or baking pan. Cover with plastic wrap and place it in the freezer.
4. Every 30 minutes, remove the sorbet mixture from the freezer and use a fork to scrape and fluff the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the sorbet reaches your desired consistency.
5. Once the sorbet is firm but still scoopable, transfer it to an airtight container and store it in the freezer until ready to serve. When serving, scoop the sorbet into bowls or glasses. Garnish with lemon slices or mint leaves for an extra touch of freshness, if desired.
6. Enjoy this refreshing lemon sorbet on its own as a light and tangy dessert, or pair it with fresh berries, shortbread cookies, or a drizzle of honey for added indulgence.

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The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.

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Ingredients:

• 1.5 pounds of lamb shoulder, trimmed of excess fat and cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup of diced tomatoes (canned or fresh)
• 1 cup of beef or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 325°F (160°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the diced lamb pieces to the pot, season with salt and pepper, and brown on all sides, about 5-6 minutes. Stir in the diced carrots and celery, and cook for another 2-3 minutes until slightly softened.
3. Add the diced tomatoes, beef or vegetable broth, tomato paste, dried thyme, and dried rosemary to the pot. Stir well to combine all the ingredients. If you prefer a thicker sauce, sprinkle the flour evenly over the mixture and stir until well incorporated.
4. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-2.5 hours, or until the lamb is tender and the flavors have melded together.
5. Once done, remove the Lamb Casserole from the oven and garnish with freshly chopped parsley before serving. Enjoy this comforting dish with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.

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The post A Lamb Casserole Recipe Like Nothing You’ve Had Before appeared first on falafelandcaviar.com.

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Ingredients:

• 16-ounce bottle Guinness
• 1 yellow onion
• 2 pounds beef chuck stew meat cubes
• 2 carrots
• 2 stalks celery
• 2 teaspoons fresh thyme
• 3 tablespoons olive oil
• 3 cloves garlic
• 3 russet potatoes, cut and peeled
• salt to taste
• ground black pepper to taste
• 4 cups beef broth
• Chopped parsley

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Instructions:

1. In a large Dutch oven, heat a pot of 2 tablespoons of olive oil on medium heat. Season the beef cubes with salt and pepper and add them to the pot, heating them for 10 minutes. Place the beef chunks on a plate when cooked.
2. Pour the final tablespoon of oil into the pot and add carrots, celery, and onion. Season with salt and pepper and cook for 5 minutes. Add garlic and cook for another minute.
3. Transfer the beef back to the pot and add the beef broth, Guinness beer, potatoes, and themes, bringing the mixture to a boil. Reduce the heat to a simmer and season with salt and pepper, allowing to cook for a further 30 minutes until beef and potatoes are tender.
4. Sprinkle chopped parsley over the stew before serving.

The post Irish Beef Stew Recipe Came In Time For St. Patrick’s Day appeared first on falafelandcaviar.com.