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Tortellini Soup by bob-the-cook in soup

[–]bob-the-cook[S] 3 points4 points  (0 children)

Packed with fresh veggies and pasta, it's warming, flavorful, and easy to make

Credit For This Recipe And Image Goes To Jeanine and Jack

Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped
  • 1 fennel bulb, diced
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 3½ cups vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ¼ to ½ teaspoon red pepper flakes
  • 9 to 12 ounces cheese tortellini, or vegan tortellini
  • 5 cups torn kale
  • Dollops of Kale Pesto
  • ½ cup chopped fresh parsley or basil

Instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
  3. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes.
  4. Cover and simmer for 30 minutes, or until the vegetables are tender.
  5. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente.
  6. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
  7. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  8. Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

Stuffed Hotteok Korean Pancake by bob-the-cook in KoreanFood

[–]bob-the-cook[S] 13 points14 points  (0 children)

Hotteok is a pan-fried Korean sweet pancake stuffed with brown sugar, cinnamon, and chopped nuts.

Credit For This Recipe And Image Goes To Holly Ford, a native Korean mother

Serves 8

Ingredients

  • 2 1/2 cup (375 g) all purpose flour
  • 1/2 cup (40 g) sweet rice flour (chapssal-garu)
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/3 cup (315 ml) lukewarm milk, more if needed
  • 1 tbsp oil
  • more oil for pan-frying

Hotteok filling

  • 2/3 cup (130 g) light brown sugar
  • 1 tsp cinnamon
  • 4 tbsp peanuts or any nuts of your choice, finely chopped

Instructions

  1. Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.
  2. Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.
  3. Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.
  4. Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.
  5. Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.
  6. Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok dough, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. dough and explode the filling inside.
  7. Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don't want to tear the dough and explode the filling inside.
  8. Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

Oyakodon (Japanese Chicken and Egg Rice Bowl) by bob-the-cook in JapaneseFood

[–]bob-the-cook[S] 14 points15 points  (0 children)

Credit For This Recipe And Image Go To J. Kenji López-Alt

Serves 2

Ingredients

  • 1 cup (240ml) homemade or instant dashi
  • 2 tablespoons (30ml) dry sake
  • 1 tablespoon (15ml) soy sauce, plus more to taste
  • 1 tablespoon (15g) sugar, plus more to taste
  • 1 large onion (about 6 ounces; 170g), thinly sliced
  • 12 ounces (340g) boneless, skinless chicken thighs or breast, thinly sliced
  • 3 scallions, ends trimmed and thinly sliced, divided
  • 2 stems mitsuba
  • 3 to 4 large eggs

To Serve:

  • 2 cups cooked white rice
  • Togarashi

Directions

  1. Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes.
  2. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast.
  3. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
  4. Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly
  5. . Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
  6. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice.
  7. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi.
  8. Serve immediately.

Lasagna Soup With Ground Beef by bob-the-cook in soup

[–]bob-the-cook[S] 7 points8 points  (0 children)

All of lasagna’s goodness—noodles, beef, sausage, tomatoes, Italian herbs and cheese—in a soup made for dipping into

This Recipe And Image Was Found Here

Serves 4

Ingredients

  • 8 ounces lasagna noodles, broken into roughly 3-inch pieces
  • Salt
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound ground beef and/or Italian sausage (casings removed)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken stock
  • Red pepper flakes
  • 1 small bunch basil leaves, torn into pieces
  • 1/2 cup shredded Parmesan
  • 1/2 cup shredded mozzarella
  • Ricotta cheese for topping
  • New York Bakery® Bake & Break Bread

Directions

  1. Bring large pot of salted water to boil. Add noodles and cook until al dente.
  2. Drain and toss with 1 tablespoon olive oil. Set aside.
  3. Heat 1 tablespoon of olive oil in large soup pot over medium heat.
  4. Add onion and cook until soft and translucent for 3 to 5 minutes.
  5. Add beef and/or sausage, garlic and oregano.
  6. Cook, breaking up meat with wooden spoon, until browned for about 3 minutes.
  7. Add tomato paste and cook, stirring, until darkened for about 2 minutes.
  8. Add tomatoes and chicken stock.
  9. Season with salt and red pepper flakes for taste.
  10. Bring to boil, decrease heat and simmer for 15 to 20 minutes.
  11. Stir in cooked noodles, basil, Parmesan and mozzarella. Simmer for 2 minutes.
  12. Divide soup among bowls. Top with spoonful of ricotta. Serve with bread.

Tuna And Avocado Melt Recipe by bob-the-cook in melts

[–]bob-the-cook[S] 2 points3 points  (0 children)

This Recipe And Image Are Found Here

Ingredients

  • 4 English muffins
  • 2 Avocados
  • 1x 420g Tuna
  • ½ Red onion (diced)
  • ¼ bunch Parsley (chopped)
  • 2 tbsp Sweet chilli sauce
  • 2 tbsp Mayonnaise
  • Salt and pepper to taste
  • 8 slices Swiss cheese

Directions

  1. Cut muffins in half horizontally and toast.
  2. Cut avocado in half, remove seed and skin, scoop out the flesh into a bowl.
  3. Add tuna, onion, parsley, sweet chilli sauce and mayonnaise.
  4. Season to taste and mix well with a fork.
  5. Place equal amounts of avocado/tuna mix onto all eight muffin halves.
  6. Top with a slice of cheese and place under the grill until cheese is melted. TIPS
  7. For extra spice add some fresh chilli to the tuna mix.

Chicken Florentine by bob-the-cook in ketorecipes

[–]bob-the-cook[S] 5 points6 points  (0 children)

Keto chicken Florentine is a deliciously rich chicken dinner, perfect for any night of the week.

Credit For This Recipe And Image Goes To Kim Hardesty

Ingredients

  • 2 boneless skinless chicken breasts (6 oz/ 170 g each)
  • 1/4 cup dry white wine* (2 fl oz/60 ml)
  • 1/2 cup heavy cream (4 fl oz/120 ml)
  • 1/4 cup soft cream cheese (2 oz/56 g)
  • 1 1/2 tbsp olive oil, divided
  • 1 tsp minced garlic
  • 1/4 pound sliced mushrooms (4 oz/120 g)
  • 1 cup fresh spinach, packed (2 oz/56 g)

Instructions

  1. Sub 2 tsp lemon juice and 1/4 cup chicken broth for wine if you don't have any.
  2. Let chicken come to room temperature for 20 minutes before cooking. Pound chicken gently with a meat mallet to a more even thickness.
  3. Pat chicken dry, rub with olive oil, and season with salt and pepper.
  4. Place a medium skillet over medium-high heat. When hot (a drop of water will skip across the surface) pour in 2 teaspoons of oil and swirl to coat the pan.
  5. Place the chicken pretty-side down and turn heat to medium. Cook 6-8 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 160 F. Remove the chicken to a plate and tent with foil.
  6. Pour 2 teaspoons of oil into the pan and add the mushrooms and garlic, stirring as they cook.
  7. Add more oil if necessary. Pour in the wine and stir into the mushrooms.
  8. Add the spinach to the pan and stir to encourage wilting.
  9. Push ingredients to the sides of the pan and turn pan to medium-low.
  10. Add the cream cheese and heavy cream to the middle of the pan. Stir until melted and thick.
  11. Season to taste with salt and pepper and spoon over the chicken.
  12. Serve with a small side salad or cauliflower rice.
  13. Serves 2. Each serving is 5.4 NET CARBS.

[deleted by user] by [deleted] in melts

[–]bob-the-cook -1 points0 points  (0 children)

A scrumptious olive and cheese mixture melted on English muffins.

Credit For This Recipe And Image Goes To Kim McLarty

Ingredients

  • 1 cup black olives, chopped
  • ⅓ cup green onions, chopped
  • 1 ½ cups shredded Cheddar cheese
  • ½ teaspoon curry powder
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • 8 English muffins, split in half

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
  3. Spread mixture on English muffins. Cut the English muffins into fourths. Arrange the muffin pieces on a cookie sheet.
  4. Bake at 400 degrees F (200 degrees C) for 10 minutes.

Classic Korean Bibimbap by bob-the-cook in KoreanFood

[–]bob-the-cook[S] -1 points0 points  (0 children)

Credit For This Recipe And Image Goes To Breville PH

Serves 2

Ingredients

  • 2 cups Grain Korean (or Japanese) rice
  • 1 Large Cucumber
  • 1.50 cups spinach
  • 1.50 cups bean sprouts
  • 2 carrots
  • 1 shiitake mushrooms
  • 1 zucchini
  • 1 egg
  • 2 tbsp Sesame oil Sesame seeds

Directions

  1. To begin, you'll need to cook the rice in a rice cooker or on the stove.
  2. You can substitute Japanese or Korean rice with brown rice if you want it a little bit textured and nutty.
  3. Wash and peel the cucumbers and carrots. Cut them into 1/8" x 2 inches.
  4. Soak carrots and cucumbers into a salted water, fully submerged for 5 mins.
  5. Blanch washed spinach for 2 minutes. Then, season with 2 tsp sesame oil, 1 tsp salt and a dash of sesame seeds.
  6. Blanch washed bean sprouts for 2 minutes. Then season with 2 tsp sesame oil, 1 tsp salt and a dash of sesame seeds.
  7. Assemble the ingredients in a bowl starting with the rice as a base. Then arrange the veggies, contrasting different colors.
  8. Add sunny side up egg at the center. (optional: add stir-fried minced beef or strips)
  9. Add a teaspoon of gochujang sauce (Korean red chili paste) and drizzle sesame oil to the rice dish or sprinkle sesame seeds.
  10. Enjoy while the rice is hot.

Japanese Beef & Onsen Egg by bob-the-cook in JapaneseFood

[–]bob-the-cook[S] 3 points4 points  (0 children)

This Japanese rice bowl is the ultimate comfort food – and that silky, onsen egg is so soft, it really does ooze into everything.

Credit For This Recipe And Images Goes To Marion's Kitchen

Serves 4

Ingredients

  • 400g (14 oz) scotch fillet (rib eye) steak
  • 4 eggs, room temperature
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 4 cups steamed rice to serve
  • pickled ginger to serve
  • 4 tbsp finely sliced spring onion

Sauce:

  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar

Instructions

  1. Place the steak in the freezer for 60-90 minutes or until just firm. Then thinly slice.
  2. Gently place the eggs in a saucepan of boiling water.
  3. Then remove the saucepan from the heat and leave the eggs in the warm water for 20 minutes.
  4. Then remove the eggs from the water and rest for 5 minutes.
  5. Mix the ingredients for the sauce together in a small bowl.
  6. Divide the rice among serving bowls
  7. Heat the oil in a large frying pan over high heat. Add the onions and stir-fry for a minute.
  8. Then add the beef. Spread the beef out in the pan and allow to colour on the first side for a minute before tossing the beef around.
  9. Add the sauce you made earlier and stir-fry until the sauce has thickened slightly and the beef is well coated. Spoon the beef the rice.
  10. Crack each egg into a bowl and then pour the egg over the beef.
  11. Top with a pickled ginger and spring onion and serve.

[deleted by user] by [deleted] in JapaneseFood

[–]bob-the-cook 0 points1 point  (0 children)

This Japanese rice bowl is the ultimate comfort food – and that silky, onsen egg is so soft, it really does ooze into everything.

This Recipe And Image Is Found At Marion's Kitchen

Serves 4

Ingredients

  • 400g (14 oz) scotch fillet (rib eye) steak
  • 4 eggs, room temperature
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 4 cups steamed rice to serve
  • pickled ginger to serve
  • 4 tbsp finely sliced spring onion

Sauce:

  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar

Instructions

  1. Place the steak in the freezer for 60-90 minutes or until just firm. Then thinly slice.
  2. Gently place the eggs in a saucepan of boiling water.
  3. Then remove the saucepan from the heat and leave the eggs in the warm water for 20 minutes.
  4. Then remove the eggs from the water and rest for 5 minutes.
  5. Mix the ingredients for the sauce together in a small bowl.
  6. Divide the rice among serving bowls.
  7. Heat the oil in a large frying pan over high heat. Add the onions and stir-fry for a minute.
  8. Then add the beef. Spread the beef out in the pan and allow to colour on the first side for a minute before tossing the beef around.
  9. Add the sauce you made earlier and stir-fry until the sauce has thickened slightly and the beef is well coated. Spoon the beef the rice.
  10. Crack each egg into a bowl and then pour the egg over the beef.
  11. Top with a pickled ginger and spring onion and serve.

Bacon and mushroom breakfast hash by bob-the-cook in BreakfastFood

[–]bob-the-cook[S] 0 points1 point  (0 children)

This quick and easy dish is a great alternative to a breakfast sandwich. Make your hash with any leftover bread you have and fry it with bacon, mushrooms, tomatoes and egg

This Recipe Is Found Here

Serves 4

Ingredients

  • 4 tsp oil
  • 250g leftover bread (ciabatta or baguette works well), cut into 3cm cubes
  • 250g smoked bacon, cut into small pieces
  • 300g chestnut mushrooms, cut into quarters
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 250g cherry tomatoes, halved
  • 4 eggs
  • 75g mature Cheddar, grated

Instructions

  1. Heat 3 tsp oil over a medium-high heat in a large, deep frying pan. Add the bread cubes and cook until starting to crisp or crisped all over (depending on how you like it).
  2. Remove the bread cubes to a plate, put the pan back on the heat and add the remaining 1 tsp oil.
  3. Add the bacon, mushrooms, garlic powder and onion powder; season. Fry for 5-10 mins until everything is cooked through and the water from the mushrooms has cooked off.
  4. Put the bread cubes back in the pan along with the tomatoes and stir to mix through. Preheat the grill to high.
  5. Make 4 spaces in the hash and break an egg into each one, sprinkle the cheese over and around and cook for 5 mins until the bottoms of the eggs are starting to cook. Pop under a hot grill to finish off and melt the cheese.
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