Hello Everyone! Creole sauce is a tomato sauce or gravy made with cooking vegetables in oil and chicken stock. This sauce is a Caribbean delight, and it is also enjoyed very well in the southern part of America. Creole sauce is great for topping meats […]
Hello Everyone! This is another one of those recipes I have been meaning to blog about and to be frank I have been lazy getting to it 😀 Moi Moi is a Nigerian delight made from blended beans as the base and steamed in a […]
We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast food. Not to worry anymore, this post is for you. This easy and quick week day meal is so affordable and not time consuming, that it is only ready in 30 mins! Yes I said it “30 MINUTES”😱 Because you have a busy schedule, does not mean you do not get to have a delicious, healthy meal for work; my love for food will not let me eat food that is not up to par. This recipe is not only affordable, it is simple, quick and you do not need to have any level of cooking skills to achieve this. All you need to do is follow the instructions and viola! deliciousness for lunch, I bet your co-workers will be salivating over your lunch until their throats run dry, sorry not sorry (In my demi lovato voice😀) Zinny Factor I am sure your readers will love to try this recipe, this will assist them in achieving their daily goals😀
Now let’s get to it.
Garlic Chicken & Mushroom Quinoa
- 1 Cup of Quinoa
- 1 lbs of Chicken thighs (sliced for stir fry)
- 1 Cup of sliced Cremini Mushrooms
- 4-5 Cloves of Garlic (minced)
- 1 Medium yellow Onion (finely diced)
- 2 Cups of Chicken Stock/broth
- 1 tsp of Italian Seasoning
- 1 tsp of Black Pepper
- Olive Oil
- Parsley Flakes for garnish
- Step 1 To prepare quinoa, add chicken stock and quinoa in a pot stir and bring to a boil. Turn of heat, stir, cover and leave to sit so the quinoa can soak up all liquids.
- Step 2 In a saute pan or skillet, add 1 tbsp of olive oil on medium high heat and stir fry chicken for 2-3 minutes. Remove and set chicken aside, discard liquid.
- Step 3 Clean pan and add 2 tbsp of oil. When hot add your onion and cook until soft. Add mushrooms, garlic and italian seasoning
- Step 4 saute for 3-4 minutes. Season with salt and pepper and then add your chicken and quinoa
- Step 5 Saute for an additional 3-5 minutes. Adjust seasoning if needed.
- Step 6 Your food is ready!!
Hello Everyone! CATFISH!! Ahh my favorite kind of fish ❤ This stew is definitely one of my favorite meals to prepare. I enjoy this with white Basmati or Jasmine rice on a nice Sunday morning. If you are Nigerian, you know rice is a must on […]
Hello Everyone! I have been waiting to write about this recipe for a while now and I have found the perfect time. If you love chicken gizzards, here is a lovely recipe you can achieve. I loveee me some chicken gizzards especially when it is […]
TGIF!! Been looking forward to the weekend from like Monday, this week was a hassle right from the very first day; and I could not wait for it to be over already. Today’s recipe is one of those special dishes I enjoy, but I only get to cook once in awhile or on special occasions. Osso Buco is an Italian dish made commonly with veal shank in a rich tomato based sauce. I had this dish at a restaurant downtown Toronto about a year ago, and I just had to learn how to make it. I have been preparing this in my home for a while now trying out different recipes and I have come to love this one; it hits the spot for me every time.
Osso Buco usually takes in total over 3 hours to prepare because it is cooked on low heat, so that the ingredients marry together in the tomato sauce and the veal, so you can achieve a beautiful rich flavor, and the meat cooks so soft until it literally falls off the bone. It’s a bit pricey to prepare and time consuming, that is why I do not make it often. However, it is a thousand percent worth your time, I promise you😋. This is definitely a dish you can prepare if you want to leave an impression on someone special😉 or if you want to properly dine your friends and family; give them a taste of luxury in your own home. To learn how to prepare this, continue reading.
PS: You can use Pork Shank, if you are not able to find veal or if it is too expensive for you. Pork will also do the job.
Now let’s get to it.
Osso Buco (Veal)
- 3 Veal Shanks
- 1 Medium Carrot (diced)
- 2 Stalks of Celery (diced)
- 1 Large Onion (chopped)
- 4-5 Strips of Bacon (diced)
- 1 Large Can of Whole Peeled Tomatoes
- 1 Cup of Dry White Wine
- 1 Cup of Veal/Beef Broth
- 1 tsp of Thyme
- ½ tsp of Oregano
- 1 tsp of Rosemary
- ½ tsp of dry crushed Bay Leaves
- 1 tsp of Cinnamon (recommended but optional)
- 4-5 Tbsp of Butter
- ½ Cup of Flour
- ½ tbsp of Black Pepper
- 1 Cup of Parsley
- 1 Lemon
- 3-4 Garlic (minced)
- ⅓ of a Olive Oil
- Kitchen twine
- Step 1 Tie your veal shanks with kitchen twine to prevent it from breaking off, as the sauce will be cooking for a long time.
- Step 2 In a small bowl, add your flour and season with black pepper and salt. Before coating your veal shank, season both sides lightly with salt and black pepper. Add salt and pepper according to preference. After seasoning veal, coat both sides with your seasoned flour and set aside.
- Step 3 In your dutch pot or cast iron, add olive oil and butter on medium heat. Add veal when oil is hot and cook both sides until brown or rather caramelized. Take out your veal shanks and set aside. Add onion and let it cook down for 2-3 minutes, add bacon, stir for about 2-3 minutes until caramelized and then add your garlic. I added Bacon because of the extra flavor it brings plus bacon has a lot of fat in it which will flavor the sauce beautifully, hey everything’s better with bacon😋.
- Step 4 Add your wine to deglaze, stirring frequently for about 1-2 minutes. Now add your dry herbs, cinnamon, carrots and celery. Cover and allow to cook down for 4-5 minutes. Now add your veal shanks, broth and tomatoes. Before putting tomatoes, crush tomatoes a little bit with your fingers before adding to your pot. Stir carefully, cover and cook on low heat. Do not cover pot completely, leave the pot cover slightly open, when I say slightly, like it is almost closed but not completely. I do this so that some steam can escape while cooking.
- Step 5 Leave to simmer for about 3 hours, check within the hour and carefully stir.. Do this until sauce has completely reduced in size and you have a lovely thick tomato sauce.
- Step 6 In a blender or food processor, blend your parsley, 2-3 cloves of garlic and lemon juice to make your gremolata. Top your veal with gremolata during your last 10 mins of cooking time, cover and leave to simmer for 10 minutes.
- Step 7 Your food is ready!!!
- Step 8 Serve with Polenta, Pasta or Baguette
Hello Everyone! I hope you are having a nice day. Today’s recipe is a quick meal you can whip up in no time, yet it still feels like you are eating from a fancy restaurant in your own home. My simple but rich Seafood Tomato […]
I hope you are having a great week! Today’s recipe is perfect for a nice Sunday lunch or dinner with your friends and family. I had this deliciousness on Sunday for lunch with my friends. They came over for the weekend and I just had to treat them right😃. I know this recipe is a bit late on the blog but definitely worth it. It is super easy to prepare and quick, that is how I like my meals to be. I am always busy and also like to eat good, so I am always into recipes that will not keep me in the kitchen for more than 2 hours tops;😏 okay an 1 hour 30 mins during the week, I can spend my entire day in the kitchen during the weekend💃. As a lover of food, I appreciate the intricacy when it comes to food preparation and I know good quality food takes time and patience. Zinny Factor I am sure this is a recipe your readers will love, I can not keep this deliciousness away from your readers 😁
Now let’s get to it.
Spicy Red Thai Curry
- 2 lbs of Cervettes (cleaned with head on)
- 2-3 tbsp of Thai Red Curry Paste
- Coconut milk (750 ml)
- 1 Lemon Grass
- 1 Red Bell Pepper (sliced)
- 1 Cup of Baby Corn
- 6-7 Dry Chili Pepper
- 1 tbsp of Palm Sugar (or Regular Sugar)
- Basil Leaves
- 1 tbsp of Fish Sauce
- 1 tsp of Sesame Oil
- 1 tbsp of Soy Sauce
- 1 Lime
- 3 tbsp of Vegetable Oil
- Step 1 Clean and prepare Cervettes and Vegetables. Cut baby corn in half or leave as a whole. Slice bell pepper and lemon grass. Cut Chili Pepper in half or leave as a whole.
- Step 2 Heat pan on medium heat. Add vegetable oil and when it is hot, add red curry paste and stir fry for 1-2 minutes. I used store bought red curry paste, it is so much easier and less stressful.
- Step 3 Gradually add your coconut milk and stir until both ingredients marry together. Allow to cook for 1-2 minutes and add your vegetables.including dry chili pepper.Simmer for 8-10 minutes. Add your sugar, fish sauce, sesame oil, soy sauce and corvettes
- Step 4 properly stir and leave to simmer for an additional 5-7 minutes. Stir carefully to avoid shrimps from breaking apart.
- Step 5 Garnish with Basil leaves and about 1 tbsp of freshly squeezed lime juice and simmer for an additional 1-2 minutes.
- Step 6 Your food is ready!!!
- Step 7 Serve with Rice or Pasta
- Step 8
Hello Everyone! I hope you are having a great week! It has been a while since I posted a recipe on the blog, and I did not want to leave you all hanging. So here is a simple recipe to my Skillet Roast Chicken. It […]