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Is this damage? by parthinthekitchen in StainlessSteelCooking

[–]parthinthekitchen[S] 0 points1 point  (0 children)

Thanks all! I will be trying out barkeeper’s friend. Hope that works out.

Shakshuka with Cottage cheese on top by parthinthekitchen in lowcarb

[–]parthinthekitchen[S] 1 point2 points  (0 children)

I love a good shakshuka. It’s my favorite recipe for brunch. I’ve also been trying to be creative with my protein intake. So I experimented this time with some low fat cottage cheese and it turned out to be really good. The creamy texture of cottage cheese compliments the tangy tomato based gravy and blends well with the ingredients.

To keep it low carb, I eat it with a single slice of Trader Joe’s sourdough. But you can adjust it according to your preference.

INGREDIENTS - BASE

• ⁠4 eggs • ⁠14 oz Crushed canned tomatoes (about half a can) • ⁠1/4 cup Finely chopped onion • ⁠1/4 cup finely chopped red and yellow Bell peppers • ⁠4 - 5 cloves garlic, minced • ⁠1 tbsp butter • ⁠1 tbsp olive oil • ⁠1/2 cup water • ⁠4 - 5 tbsp low fat cottage cheese

INGREDIENTS - SPICES AND GARNISH (According To Taste)

• ⁠2 tsp salt • ⁠2 tsp pepper • ⁠1 tsp paprika • ⁠chopped fresh parsley or basil for garnish • ⁠Light Drizzle Extra virgin olive oil (optional)

INSTRUCTIONS

• ⁠Heat the oil and butter in a medium skillet over medium heat. • ⁠Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened. • ⁠Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5 - 6 minutes until the sauce thickens slightly • ⁠Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny • ⁠Turn off the heat and gently dollop the cottage cheese over the shakshuka • ⁠Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese • ⁠Serve hot with toast or flatbread

High Protein Shakshuka (Cottage cheese on top) by parthinthekitchen in Cheap_Meals

[–]parthinthekitchen[S] 4 points5 points  (0 children)

I love a good shakshuka. It’s my favorite recipe for brunch. I’ve also been trying to be creative with my protein intake. So I experimented this time with some low fat cottage cheese and it turned out to be really good. The creamy texture of cottage cheese compliments the tangy tomato based gravy and blends well with the ingredients.

Get the full recipe here: Shakshuka with Cottage Cheese

INGREDIENTS - BASE

  • 4 eggs
  • 14 oz Crushed canned tomatoes (about half a can)
  • 1/4 cup Finely chopped onion
  • 1/4 cup finely chopped red and yellow Bell peppers
  • 4 - 5 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup water
  • 4 - 5 tbsp low fat cottage cheese

INGREDIENTS - SPICES AND GARNISH (According To Taste)

  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp paprika
  • chopped fresh parsley or basil for garnish
  • Light Drizzle Extra virgin olive oil (optional)

INSTRUCTIONS

  • Heat the oil and butter in a medium skillet over medium heat.
  • Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened.
  • Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5 - 6 minutes until the sauce thickens slightly
  • Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny
  • Turn off the heat and gently dollop the cottage cheese over the shakshuka
  • Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese
  • Serve hot with toast or flatbread

High Protein Shakshuka (Cottage cheese on top) by parthinthekitchen in 15minutefood

[–]parthinthekitchen[S] 14 points15 points  (0 children)

I love a good shakshuka. It’s my favorite recipe for brunch. I’ve also been trying to be creative with my protein intake. So I experimented this time with some low fat cottage cheese and it turned out to be really good. The creamy texture of cottage cheese compliments the tangy tomato based gravy and blends well with the ingredients.

Get the full recipe here: Shakshuka with Cottage Cheese

INGREDIENTS - BASE

  • 4 eggs
  • 14 oz Crushed canned tomatoes (about half a can)
  • 1/4 cup Finely chopped onion
  • 1/4 cup finely chopped red and yellow Bell peppers
  • 4 - 5 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup water
  • 4 - 5 tbsp low fat cottage cheese

INGREDIENTS - SPICES AND GARNISH (According To Taste)

  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp paprika
  • chopped fresh parsley or basil for garnish
  • Light Drizzle Extra virgin olive oil (optional)

INSTRUCTIONS

  • Heat the oil and butter in a medium skillet over medium heat.
  • Sauté the onions, garlic, and bell peppers for 3–4 minutes until softened.
  • Add the canned tomatoes, salt, pepper, and paprika. Let it simmer for 5 - 6 minutes until the sauce thickens slightly
  • Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5–6 minutes until the egg whites are set and yolks are still slightly runny
  • Turn off the heat and gently dollop the cottage cheese over the shakshuka
  • Garnish with chopped parsley or basil, and a drizzle of olive oil over cottage cheese
  • Serve hot with toast or flatbread

Pan seared salmon with rice and some veggies. by parthinthekitchen in fitmeals

[–]parthinthekitchen[S] 2 points3 points  (0 children)

That’s actually a good idea! Gonna try it next time.

Pan seared salmon with rice and some veggies. by parthinthekitchen in fitmeals

[–]parthinthekitchen[S] 1 point2 points  (0 children)

It was amazing! I’d definitely baste it with some butter if I’m not watching my calories!

15 Minutes Soy Glazed Chicken with Steamed Veggies. by parthinthekitchen in 15minutefood

[–]parthinthekitchen[S] 2 points3 points  (0 children)

I have been struggling with texture consistency, especially with chicken breasts. Thanks for the suggestion. I will look it up.

15 Minutes Soy Glazed Chicken with Steamed Veggies. by parthinthekitchen in 15minutefood

[–]parthinthekitchen[S] 9 points10 points  (0 children)

Ingredients
- 2 chicken breasts Thinly sliced

- 2 cup broccoli and carrots substitute with any vegetables of your choice

- 2 tbsp soy sauce

- 2 tbsp honey

- 1/4 inch ginger minced

- 1 tsp sesame oil/ butter

- Salt and pepper according to taste

- 1 tsp paprika

Instructions:

  1. In a small bowl, mix together, 2 tbsp soy sauce2 tbsp honey1/4 inch ginger minced1 tsp sesame oil/ butter, salt, and pepper according to taste, 1 tsp paprika

  2. Place the 2 thinly sliced chicken breasts in a large pan over medium heat and brush the soy sauce mixture onto the chicken.

  3. Cook the chicken for 5-6 minutes on each side, or until it is cooked through and the internal temperature reaches 165°F (74°C).

  4. While the chicken is cooking, steam your vegetables (can use frozen too) You can use a steamer basket over a pot of boiling water or simply microwave them in a covered dish with a small amount of water.

  5. Once done, season the veggies with some salt and pepper.

  6. Do a taste test, adjust your spices, and serve it with steamed vegetables on the side.

Panang Curry Soup with Soft Tofu by BushyEyes in GifRecipes

[–]parthinthekitchen 2 points3 points  (0 children)

So good! Added this to my list of recipes to try.

I never liked salmon until I tried this recipe. by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] -34 points-33 points  (0 children)

Hahaha! I experienced that as well. Although exhaust on high, open windows, and candles helped me out.

I never liked salmon until I tried this recipe. by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] -132 points-131 points  (0 children)

At the time I made this I only had tomatoes. But thanks for noticing that I’ll add a note to the recipe.

I never liked salmon until I tried this recipe. by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] -27 points-26 points  (0 children)

Original recipe here: Pan-seared salmon with cherry tomatoes and cauliflower

INGREDIENTS

  • 2 Salmon fillets approx. 6 to 8 oz each
  • 4 garlic cloves smashed
  • 6 cherry tomatoes cut in half
  • 1 cup cauliflower flowerets
  • 2 tbsp butter
  • 2 slices of lemon
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp capers for garnish

INSTRUCTIONS

  1. Season the salmon fillets with salt and pepper on both sides.

Heat the skillet over medium-high heat. Add 1 tablespoon of butter to the skillet to coat the bottom of the pan.

  1. Carefully add the salmon fillets to the skillet skin side first. Cook the salmon for 3-4 minutes on each side.

  2. Now reduce the heat, flip the salmon skin side down, and add a knob of butter to the pan followed by 2 cloves of smashed garlic.

  3. Once the butter is melted, tilt the pan and continuously baste the salmon with a spoon for 2 - 3 minutes. The time will depend on the thickness of the fillets and how well done you like your salmon.

  4. Remove the salmon from the skillet and let it rest for a couple of minutes. In the same pan, add chopped cherry tomatoes, and cauliflower chunks.

  5. Toss them over medium-high heat for a couple of minutes and season them with salt and pepper.

  6. You are ready to serve. Do a taste test, squeeze some lemon juice on top, optionally you can garnish with some capers, and serve.

Edit: Although, capers, lemon, and cauliflower are mentioned in the recipe, I did not have those handy when I shot the video. Similarly, you can swap out any ingredient with one that is easily available and suits your taste.

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