High Protein Chipotle Cheese Spread ! Super yummy & Healthy #easycooking
Chipotle Cheese Spread ! High protein & super healthy. 1 spoon of 20 g is about 4.5 protein
The reason why I love to make this at home is because I exactly know what all has gone into it. It tastes light , cheesy & is perfect for a cheese lover like me who wants to be healthy.
You need only 10 to 15 mins to make this !
1 litre Milk
2 to 3 tbsp Lime Juice + 2 tbsp water or you can use vinegar too
2 tsp Salt (this add to the flavour & will eventually be drained out)
This will give about 180 to 200 g Chenna (Don’t over squeeze & make like Paneer)
150 g Hung curd (300 g curd which is hung)
1 cheese cube
A little more salt
3 Kashmiri Red Chillies, soaked
2 to 3 tbsp Chopped Olives
2 to 3 tbsp Chopped Jalapenos
2 to 3 tbsp Chopped Sun Dried Tomatoes
1/2 tsp crushed oregano
1 tbsp chopped coriander
1 tbsp Crispy Garlic
A little black pepper
???? Vishesh Tippani
- Just make sure the curd is hung well & so is the chenna. We don’t it to be super liquidy
- Store in an Air Tight Container in the fridge
- Salt here will act as a preservative & this will give you about 350 g Cheese spread
Grilled Shrimp with Creamy Avocado-Lime Vinaigrette | Emeril Lagasse
When you need to whip up an easy weeknight meal, think shrimp! Emeril’s Grilled Shrimp with Creamy Avocado-Lime Vinaigrette will have you out of the kitchen and onto the patio in no time at all. Marinated in a zesty mixture, the shrimp are grilled and served with a cool, creamy vinaigrette for a healthy and delicious meal.
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The Foreign Cinema Cookbook | Gayle Pirie & John Clark | Talks at Google
Join James Beard nominees and chefs/owners Gayle Pirie and John Clark as they demonstrate three recipes from their restaurant’s debut cookbook, “The Foreign Cinema Cookbook: Recipes and Stories Under the Stars.”
Foreign Cinema — a critically acclaimed culinary destination in San Francisco — integrates food and film to create a unique dining experience that features an ever-changing California-Mediterranean inspired menu. Gayle Pirie and her partner John Clark strive to be part of the catalyst for re-vitalizing the mid-Market theater district by providing high-quality organic meals. During the event, get a first-hand look at the visionaries behind the iconic restaurant as they prepare a versatile ceviche recipe, a farro and grilled kale salad and grilled seasonal fruit.
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Just Picked#7: Grilled broccoli with blistered tomato vinaigrette & a Ton-o-greens RFFR jungle curry
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Cooking outside on a ranch proves to be an exciting endeavor when several curious horses crash the cooking scene. We also get to see the future generation of farmers and ranchers at work. Carrying on the Robinson Family Farm & Ranch philosophy of getting families and kids engaged in their food.
Recipes cooked:
• Grilled broccoli with blistered tomato pan vinaigrette
• Ton-o-greens RFFR jungle curry with pork rib meat
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lettuce
spinach
kale
collards
chard
mustard greens
turnips
broccoli
scallions
new potatoes
garlic scapes
Just Picked, Cooking Through a CSA
A weekly web series, that empowers viewers to embrace their CSA’s abundance by providing ingredient focused, seasonal recipes and simple techniques for food preparation, planning, cooking and storage.
Foodterra
Change your Food • Change the World
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LocalHarvest
LocalHarvest connects people looking for good food with the farmers who produce it.
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Robinson Family Farm and Ranch
@robinsonfamilyfarmandranch
Mountain Brand Pies
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H-E-B Cooking Connection Virtual Class | Cook with Celebrity Chef Chris Shepherd
In this Cooking Connection Virtual class, Chef Chris Shepherd takes us through how to make some delicious recipes from his book, Cook Like A Local.
Whole Fish with Nuoc Cham and Peanut Pesto
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Ingredients:
3 garlic cloves
1 ½ bunches cilantro, plus a few leaves for garnish
½ bunch mint, stems discarded
1 bunch scallions, trimmed and cut in half, plus slices for garnish
½ cup fish sauce
½ cup packed dark brown sugar
Juice of 1 ½ limes
1 cup roasted peanuts
1 (2 pound) whole fish, cleaned and scaled
Kosher salt and freshly ground pepper
½ cup Nuoc Cham
Nuoc Cham
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Ingredients:
1 cup water
1/2 cup sugar
1/4 cup distilled white vinegar
1/3 cup fish sauce
1 Tbsp. chopped garlic
2 tsp. sambal oelek (chili paste)
1/4 cup fresh lime juice
Butter Lettuce Salad with Grapefruit, Carrots, and Fish Sauce Vinaigrette
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Ingredients:
The dressing:
3 Tbsp. rice vinegar
2 Tbsp. fish sauce
1 Tbsp. honey
1 Tbsp. yellow mustard
1 large egg yolk
1/2 cup vegetable oil
The salad:
2 cups sliced carrots
2 heads Butter lettuce, cored and leaves separated
2 Ruby Red grapefruit, segmented
1/4 cup sliced shallots
2 Tbsp. fresh mint leaves
2 Tbsp. fresh cilantro leaves
1 Tbsp. sesame seeds
Roasted Brussels with Shallot Vinaigrette
Recipe Link:
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Ingredients:
1 Lb. Brussel sprouts, cut in half
2 Tbsp. olive oil is good
1 Tbsp. kosher salt
1 tsp. ground black pepper
Shallot Vinaigrette
1/3 cup seasoned rice vinegar
2 Tbsp. honey
3 Tbsp. neutral oil
1 ½ tsp. Dijon mustard
2 tsp. shallot
The Best Pescatarian Dishes Part 2 | MasterChef Canada | MasterChef World
As you enjoyed the first video so much, we are back with a second video of the best pescatarian dishes you can try! In this video you can see Glazed Salmon, Seafood Paella, Crab and Ricotta Stuffed Cannelloni and many more! See how many you can make.
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