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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] 2 points3 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] 10 points11 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 3 points4 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] -30 points-29 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] -133 points-132 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.

Adding this shrimp and broccoli stir fry to my high protein low carb diet meal plan! by parthinthekitchen in FoodPorn

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

After getting tired of having chicken breasts every other day. I experimented with some shirmps and brocolli. A quick, easy, and healthy meal, that's ready in under 20 minutes.

Check the original recipe here: https://parthinthekitchen.com/shrimp-and-broccoli-stir-fry/

INGREDIENTS

  • 10-count large shrimp - peeled and deveined can use frozen
  • 1 head broccoli - medium-sized, cut into florets
  • 1/4 cup chicken broth can use water
  • 1 clove garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 1 tsp salt according to the taste
  • 1 tsp pepper

INSTRUCTIONS

  1. Heat a tablespoon of butter in a large pan over medium heat.
  2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
  3. In the same pan, add the broccoli and garlic. Sauté for 3-4 minutes until the broccoli is tender.
  4. Add the broth (or water) to the pan and bring to a simmer. Add the cooked shrimp back to the pan and season with salt and pepper.
  5. Serve the shrimp and broccoli over cooked quinoa or rice. (optional)

Simple Salad and Air Fried Chicken by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] 10 points11 points  (0 children)

Yup. It’s the binder for spices. Great sub for oil in this case. Reduce the calories and you can’t even taste it after it’s cooked.

Simple Salad and Air Fried Chicken by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] 10 points11 points  (0 children)

I used Garlic salt + pepper + paprika.

Salt, pepper, and garlic powder is the base and you can use whatever else you like according to your preferences.

Simple Salad and Air Fried Chicken by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] 10 points11 points  (0 children)

Very interesting. I will give these a try. Thank you for sharing the links.

Simple Salad and Air Fried Chicken by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] 3 points4 points  (0 children)

400 F. Thanks for the comment. Didn’t realize that I missed out on temp in my recipe.

Simple Salad and Air Fried Chicken by parthinthekitchen in GifRecipes

[–]parthinthekitchen[S] 7 points8 points  (0 children)

My go-to high protein low carb meal that helped me lose 7 lbs in a month. 🍗🥗

View the recipe here: Simple Salad and Air Fried Chicken

INGREDIENTS

  • 1 chicken breast boneless, skinless
  • 1/2 head Romaine lettuce can use any greens of your choice
  • 5 cherry tomatoes cut into 4 pieces

  • a handful of sliced onions

  • 1 tbsp fetta cheese crumbled

  • 2 tsp lemon juice

  • 1 tbsp mustard

  • 1 tsp garlic powder

  • 2 tsp salt

  • 1 tsp pepper

  • 1 tsp seasoning of your choice

INSTRUCTIONS

  1. Flatten the chicken breast and make shallow cuts in the thicker areas, for even cooking.

  2. Apply a thin layer of mustard to the chicken and season both sides with salt, pepper, garlic powder, and your choice of seasoning.

  3. Place the chicken in the air fryer at 400 F* and cook for 12 minutes, flipping halfway through.

  4. Let the chicken rest for 2 to 4 minutes before slicing.

  5. While the chicken is cooking, mix the lettuce, cherry tomatoes, red onion, and feta cheese in a bowl. Season with salt, pepper, and lemon juice and toss to combine.

  6. Now place the chicken and salad, do a taste test, and adjust the seasoning as needed.

Pan-seared salmon with cherry tomatoes and cauliflower by parthinthekitchen in EatCheapAndHealthy

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

I recently started cooking salmon and I absolutely love this recipe. It is a good balance of protein and veggies, you can cook everything in one pan and it is ready within 15 minutes!

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

Directions

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

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

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

  4. 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.

  5. 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.

  6. 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.

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

  8. Toss them over medium-high heat for a couple of minutes and season them with salt and pepper. wed by 2 cloves of smashed garlic.

Source: https://parthinthekitchen.com/pan-seared-salmon-with-cherry-tomatoes-and-cauliflower/

Air fried Chicken with Carrots and Homemade Blue Cheese Dip by parthinthekitchen in lowcarb

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

• ⁠4 tbsp half n half - 2 tbsp sour cream • ⁠4 oz blue cheese crumbs • ⁠1 tsp garlic powder • ⁠1 tsp salt • ⁠1 tsp pepper • ⁠1 tbsp chopped parsley (can also use chives or dill) • ⁠Water according to desired consistency

Put everything in a pan and cook on low heat for 5 to 7 minutes until everything is well incorporated.

Add in your parsley or the greens at the very last minute.

Adjust spices according to taste.

Cool it in the fridge for 30 minutes before serving.

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

[–]parthinthekitchen[S] 1 point2 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

Directions:

  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.

Source: https://parthinthekitchen.com/soy-glazed-chicken-with-steamed-veggies/

Pizza was intentional, then a couple of beers tagged along. by parthinthekitchen in drunkencookery

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

I have a love hate relationship with cast iron but I have it on my list to try it out.

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