Vegetarian chilli - Homemade Recipe

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!

Ingredients: 

400g pack oven-roasted vegetables

1 can kidney beans in chilli sauce

1 can chopped tomatoes

1 ready-to-eat mixed grain pouch

Procedure: 

STEP 1

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

Easy huevos rancheros - Homemade Recipe

An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate. 

Ingredients:

1 tbsp vegetable oil or sunflower oil

1 corn tortilla wrap

1 egg

200g can black beans, drained

juice ½ lime

½ ripe avocado, peeled and sliced

50g feta, crumbled

hot chilli sauce (we like sriracha)

Procedure: 

STEP 1

Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.

STEP 2

Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.

STEP 3

Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Frying pan pizza with aubergine, ricotta & mint- Homemade Recipe

This recipe ensures a crispy-bottomed pizza without ever turning on the oven. It's easy, veggie and 2 of your 5-a-day. 

Ingredients:

For the dough:

200g strong white bread flour , plus a little for dusting

½ tsp fast-action dried yeast

¼ tsp golden caster sugar

a little oil , for greasing

For the toppings:

4 tbsp olive oil , plus a little extra

1 garlic clove , thinly sliced

200g passata

pinch of golden caster sugar (optional)

1 small aubergine , sliced into discs

100g ricotta

small handful mint , roughly chopped

extra virgin olive oil , for drizzling

Procedure: 

STEP 1

Weigh the ingredients for the dough into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.

STEP 2

Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn’t brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce – add a pinch of sugar if it tastes a little too tart. Set aside.

STEP 3

When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.

STEP 4

Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set – this should take about 6 mins, but it’s best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.

Unbelievably easy mince pies - Homemade Recipe

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids. 

Ingredients:

225g cold butter, diced

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg, beaten

icing sugar, to dust

Procedure: 

STEP 1

To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.

STEP 2

Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

STEP 3

Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

STEP 4

Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

STEP 5

Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.

STEP 6

Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Easy Beef Hotpot - Homemade Recipe

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night. 

Ingredients:

2 onions

300g carrots

1kg potatoes

450g lean minced beef

2 beef stock cubes

400g can baked beans

splash of Worcestershire sauce

handful of roughly chopped parsley (optional)

Procedure: 

STEP 1

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.

STEP 2

Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.

STEP 3

Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.

STEP 4

Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Easy meatballs - Homemade Recipe

BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce. 

Ingredients:

300g good-quality pork sausage (about 4 large or 8 chipolatas)

1 small onion

1 carrot

1 tbsp dried oregano

500g lean beef mince

50g parmesan , finely grated, plus extra to serve

75g dried breadcrumb

1 medium egg

1 tbsp olive oil

For the tomato sauce: 

1 carrot (finely grated)

2 sticks of celery (grated)

1 courgette (coarsely grated)

3 garlic cloves (finely grated)

2 red peppers

1 tbsp olive oil

1 tbsp tomato purée

pinch golden caster sugar

splash red wine vinegar

3 x 400g tins chopped tomatoes

cooked spaghetti , to serve

handful basil leaves , snipped

Procedure: 

STEP 1

KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.

STEP 2

Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.

STEP 3

Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.

STEP 4

Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.

STEP 5

Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls – counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.

STEP 6

Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.

STEP 7

Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.

STEP 8

Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It’s ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

Piri-piri chicken with smashed sweet potatoes & broccoli - Homemade Recipe

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day. 

Ingredients:

3 large sweet potatoes (about 900g), peeled and cut into large chunks

oil , for drizzling

6-8 chicken thighs, skin left on

2 red onions , cut into wedges

25g sachet piri-piri spice mix (or a mild version, if you like)

300g long-stem broccoli

Procedure: 

STEP 1

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.

STEP 2

Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Easy carrot cake - Homemade Recipe

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Ingredients:

230ml vegetable oil, plus extra for the tin

100g natural yogurt

4 large eggs

1½ tsp vanilla extract

½ orange, zested

265g self-raising flour

335g light muscovado sugar

2½ tsp ground cinnamon

¼ fresh nutmeg, finely grated

265g carrots (about 3), grated

100g sultanas or raisins

100g walnuts or pecans, roughly chopped (optional)

For the icing: 

100g slightly salted butter, softened

300g icing sugar

100g soft cheese

Procedure: 

STEP 1

Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

STEP 2

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

STEP 3

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

STEP 4

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Paleo Egg Roll - Food Easy Recipe

What’s an egg roll in a bowl? It’s the saucy, savory interior of your favorite Chinese takeout finger food, minus the outer shell. While this recipe calls for ground pork, you could substitute ground turkey or chicken without issue. And to make the bowls gluten-free, use tamari instead of soy sauce.

Ingredients: 

1½ tablespoons sesame oil

3 carrots, peeled and shredded

¼ head red cabbage, shredded

¼ head green cabbage, shredded

1 bunch scallions, sliced on the bias

2 garlic cloves, minced

1 tablespoon minced ginger

1 pound ground pork

2 tablespoons soy sauce or tamari

1½ tablespoons unseasoned rice vinegar

1 tablespoon sriracha

Sesame seeds, cilantro leaves and thinly sliced red chiles, for serving

Procedure: 

1. In a medium skillet, heat the oil over medium heat. Add the carrots, red and green cabbage, and cook until tender, about 3 minutes.

2. Add the scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the pork and sauté until fully cooked and no longer pink, 6 to 7 minutes.

3. Season the mixture with the soy sauce, rice vinegar and sriracha. Serve topped with sesame seeds, cilantro and red chiles.

Shrimp with Cauliflower “Grits” and Arugula - Food Easy Recipe

We’ve officially found a new way to cook with our favorite veggie of all time, cauliflower. Presenting shrimp with cauliflower “grits” with arugula. With this healthy swap, you can lose the carbs but keep the flavor. Bonus: It’s ready in 30 minutes.

Ingredients: 

SPICY SHRIMP: 

1 pound peeled and deveined shrimp

1 tablespoon paprika

2 teaspoons garlic powder

½ teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

CAULIFLOWER GRITS: 

1 tablespoon unsalted butter

4 cups riced cauliflower

1 cup whole milk

½ cup crumbled goat cheese

Salt and freshly ground black pepper

GARLIC ARUGULA: 

1 tablespoon extra-virgin olive oil

3 garlic cloves, thinly sliced

4 cups baby arugula

Salt and freshly ground black pepper

Procedure: 

1. MAKE THE SPICY SHRIMP: Place the shrimp in a large zip-top plastic bag. In a small bowl, stir the paprika with the garlic powder and cayenne to combine. Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Refrigerate while you make the grits.

2. MAKE THE CAULIFLOWER “GRITS”: In a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.

3. Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower absorbs some of the milk, 6 to 8 minutes.

4. Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir in the goat cheese and season with salt and pepper. Keep warm.

5. MAKE THE GARLIC ARUGULA: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and set aside.

6. In the same skillet, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked, 4 to 5 minutes. Season with salt and pepper.

7. To serve, divide the grits among four plates and top each with a quarter of the arugula and a quarter of the shrimp. Serve immediately.

Pasta Limone - Food Easy Recipe

Looking for proof that dinner doesn’t have to require a trip to the store or an overflowing pantry? Look no further. This one-pot, 15-minute pasta limone is like dinner in your back pocket: You likely have most of the ingredients in your kitchen already, and it comes together in practically no time . Best of all, it’s completely hands-off, because all you do is throw all the ingredients into a pot and boil them.

Ingredients: 

12 ounces spaghetti, linguine or bucatini

2 leeks, thinly sliced

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon, plus more lemon zest for serving

3 sprigs basil, plus more for serving

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper, plus more for serving

1 cup grated Parmesan cheese

Procedure: 

1. Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.

2. Bring the water to a boil and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes.

3. Add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.

Mezze Plate with Toasted Za’atar Pita Bread - Food Easy Recipe

Yep, we officially give you permission to eat a giant plate of snacks for dinner. Meet the 15-minute mezze plate with toasted za’atar pita bread. It’s a medley of tasty hors d’oeuvres, creamy spreads and irresistible herbed pitas. The best part? It requires practically zero cooking.

Ingredients:

 

4 whole-wheat pita rounds

4 tablespoons extra-virgin olive oil

4 teaspoons za’atar

1 cup Greek yogurt

Kosher salt and freshly ground black pepper

1 cup hummus

1 cup marinated artichoke hearts

1 cup sliced roasted red peppers

2 cups assorted olives

2 cups cherry tomatoes

4 ounces salami

Procedure: 

1. Heat a large skillet over medium-high heat. Brush both sides of each pita with olive oil and season with the za’atar.

2. Working in batches, add the pita to the skillet and toast until golden brown, about 2 minutes per side. Slice each pita into quarters.

3. Season the Greek yogurt with salt and pepper.

4. To assemble, divide the pitas, Greek yogurt, hummus, artichoke hearts, roasted red peppers, olives, tomatoes and salami among four plates.

Honey-Lime Chicken and Veggies in Foil - Food Easy Recipe

Dinner doesn’t seem so hard when there’s no cleanup involved. Each portion of this honey-lime chicken and veggies cooks inside a little foil packet that you place directly on the grill. Once everything’s cooked, just throw away the foil.

Ingredients: 

3 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon minced ginger

2 tablespoons honey

Zest of 1 lime

Four 6-ounce chicken breasts

1 teaspoon cumin

½ teaspoon smoked paprika

1 bunch asparagus

Kosher salt and freshly ground black pepper

2 ears corn, halved

2 tablespoons chopped fresh cilantro

¼ cup thinly sliced green onion

Procedure: 

1. In a small bowl, stir together the butter, olive oil, garlic, ginger, honey and lime zest.

2. Using 12-inch sheets of foil, build four packets. Place a chicken breast in the center of each. Season it with cumin and paprika. Divide the asparagus among the packets. Brush the chicken and asparagus with the honey-ginger sauce and season with salt and pepper. Fold the foil over the food inside and crimp several times to seal.

3. Preheat a grill or grill pan over medium-high heat. Grill the packets until the chicken is cooked through, 10 to 12 minutes.

4. About 5 minutes before the chicken is finished, add the corn to the grill and cook until it’s browned on all sides, about 5 minutes.

5. Garnish the chicken with cilantro and green onion before serving.

Mini Chicken Shawarma - Food Easy Recipe

Chicken, we love you, but sometimes you fall into a rut. These mini chicken shawarma sandwiches are the perfect way to invigorate our relationship. Typically cooked on a rotisserie and shaved off in thin slices, our take on this classic Middle Eastern dish is much simpler to make at home. Thanks to a quick marinade and a creamy herb sauce, these two-bite pita pockets are delightfully zesty and flavorful. And the best part? They’re small, so you can eat as many as you like. 

Ingredients: 

1 pound chicken tenders

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

2 teaspoons garlic powder

1 teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon smoked paprika

1 teaspoon freshly ground black pepper

Sauce: 

1¼ cups Greek yogurt

1 tablespoon lemon juice

1 garlic clove, grated

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper

½ red onion, thinly sliced

4 leaves romaine lettuce, shredded

½ English cucumber, thinly sliced

2 tomatoes, chopped

16 mini pita breads

Procedure: 

1. MAKE THE CHICKEN: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour. 

2. MAKE THE SAUCE: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.

3. Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it’s well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.

4. To assemble, divide the chicken, onion, lettuce, cucumber and tomato evenly among the pitas.

Easy Gyudo - Food Easy Recipe

Ingredients:

1/2 lb sliced beef (sukiyaki style if you can find it)

1 medium onion (sliced)

2 bowls of steamed rice

1 tsp hon-dashi (soup stock powder)

3 tbsp soy sauce

2 tbsp sake

2 tbsp sugar

1 tsp grated ginger

Cooking Instructions:

1. Place hon-dashi, sliced onion, and 1 cup of hot water in a medium saucepan

2. Boil, then simmer for 6 minutes over medium heat

3. Add mixed spices (soy sauce, sake, sugar, ginger) and beef

4. Boil, then simmer on medium heat (covered) for 10 minutes

5. Serve gyudon atop a bowl of steamed rice, along with some liquid from the saucepan (adjust to your preference, but it shouldn’t be soupy)

Beef Salpicao - Food Easy Recipe

Ingredients:

2 pounds ribeye steak, cut into 1-inch cubes

salt and pepper to taste

¼ cup Worchestershire sauce

¼ cup soy sauce

1 teaspoon sugar

¼ teaspoon red chili pepper flakes

2 tablespoons butter

1 tablespoon olive oil

1 head garlic, peeled and minced

Cooking Instructions:

1. In a bowl, combine beef and salt and pepper to taste. Marinate for about 10 minutes.

2. In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar and red chili pepper flakes. Whisk together until sugar is dissolved. Set aside.

3. In a wide, thick-bottomed pan over medium heat, add butter and oil. When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.

4. Increase heat to high, stirring garlic continously to prevent from burning. Make sure pan is very hot. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes and then turn to sear on other side.

5. Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

Famous Rodic’s-Style Beef Tapa - Food Easy Recipe

Ingredients:

500 g beef sirloin tapa cut, slice into 1 cm strips against the grain

1/4 cup brown sugar

1/4 cup soy sauce

1/2 tsp garlic powder

1/4 tsp pepper

1 tsp oil

2-4 cups water

garlic rice, to serve

sunny side up egg, to serve

tomato wedges, to serve

Cooking Instructions:

1. Boil together beef, sugar, garlic powder, pepper, oil and water.

2. Boil until beef is tender and easily pulls apart.

3. Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.

4. After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.

5. Turn off fire and set aside.

6. Put rice on plate, top with shredded beef.

7. Serve with fried egg and tomato wedge on the side.

Pinoy Shawarma Rice - Food Easy Recipe

Ingredients for the Shawarma Rice:

Beef tapa, chopped (recipe below)

Oil for cooking tapa

Cucumber salad (recipe below)

Garlic yogurt sauce (recipe below)

Ingredients for the Cucumber Salad:

1 pc cucumber, seeded, havled & sliced thinly

4 pcs tomato, seeded, sliced

Ingredients for the Garlic Yogurt Sauce:

1 small tub yogurt (125ml)

1/4 tsp garlic powder

1/4 tsp minced fresh garlic

1/8 tsp salt

Ingredients for the Shawarma Rice:

2 cups long grain rice (Jasmine or basmati)

2 cups water

1/4 cup margarine

1/2 tsp kasubha

Ingredients for the Beef Tapa:

500 g beef sirloin, tapa cut

1/4 cup soy sauce

2 tbsp brown sugar

1 tsp garlic powder

1/2 tsp black pepper

Bird’s eye chili, optional

Procedure:

1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.

2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.

3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would. Once cooked, fluff rice to distribute color. Set aside and keep warm.

4. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.

5. Pan fry marinated tapa in oil until browned. Chop into pieces.

6. To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.

7. Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side. Enjoy.

Easy Callos - Food Easy Recipe

Ingredients:

2 lbs. beef tripe

4 pcs. Chinese sausages, sliced diagonally

1 (16 oz.) can pork and beans

6 to 8 pcs. small bell peppers (green and red), sliced

1 medium yellow onion, diced

1 tbsp. green onions, chopped

1 (8 oz.) can tomato sauce

1 cup beef broth

½ tsp. garlic powder

3 tbsps. cooking oil

1 tsp. whole peppercorn

salt to taste

Cooking Procedures:

1. Cook the beef tripe in a pressure cooker for 50 minutes or until tender. Set aside.

2. In a cooking pot, heat oil then sauté the onion. Add the whole peppercorn and cook until the onion get soft.

3. Add the cooked beef tripe. Sauté for 2 to 3 minutes.

4. Put-in the Chinese sausages. Stir and cook for 2 minutes.

5. Pour-in the tomato sauce and the beef broth then stir. Let boil then cover and simmer for 30 minutes.

6. Add the pork and beans then stir. Cook for 5 minutes.

7. Put-in the bell peppers. Cook for 4 to 6 minutes.

8. Add the garlic powder and salt to taste. Stir.

9. Transfer to a serving bowl. Top with chopped green onions.

10. Serve and enjoy your callos!

Steak With Stout Beer Mushroom Sauce - Food Easy Recipe

INGREDIENTS:

For The Steak:

1 tbs unsalted butter

4, 6 oz Steaks

Salt and pepper for seasoning

For the Mushroom Sauce:

3 tbs butter

1/4 cup shallots, chopped

4 cloves of garlic, minced

4 cups Crimini mushrooms, sliced

2 tbs olive oil (if necessary)

12 ounces Stout Beer

1/2 tsp salt

1 tsp sugar

1 tbs balsamic vinegar

 

INSTRUCTIONS:

1. Preheat oven to 350.

2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor.

3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below).

4. Once the sauce has reduced, add the remaining ingredients and stir to combine.

5. Pat the steaks dry with a paper towel, and season all sides generously with salt. Sprinkle liberally with pepper.

6. In a sperate pan, heat 1 tbs butter until melted and the pan is very hot but not smoking. Add the steaks and cook on each side until a brown seared crust has formed, about 2 minutes per side. Don’t crowd the pan or the the cooking temperature will fall below what the steaks need for a good sear. Cook in two batches if necessary. Move steaks to a sheet pan or baking dish.

7. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.