How To make Spiced Oil
Ingredients
1/2
each
carrot
1
each
lime, slice
1
each
lemon, slice
1
each
bay leaf, fresh
4
each
basil, leaves, fresh
1
each
thyme, sprig
3
each
garlic, cloves, unpeeled
1
teaspoon
pepper, black
1
each
bell pepper, red, slice
3 1/2
cup
oil, olive
1
each
rosemary, fresh, sprig
1
each
tomato, slice
2
each
shallots
1
teaspoon
pepper, red
1
each
scallion
Directions:
Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.
For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.
How To make Spiced Oil's Videos
How to make a moist Cinnamon Apple Cake! Recipe #Shorts
How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
Subscribe to my channel for more delicious recipe videos that take less than 60 seconds to learn!
If you are new here my name is Eloise and I make super simple recipes across my social channels called Fitwaffle!
Subscribe to my main @Fitwaffle YouTube channel for longer format videos and vlogs.
JOIN THE 'BAKING IT SIMPLE' FACEBOOK GROUP WHERE WE SHARE THE BAKES WE MAKE!
2.1 Million Followers across social platforms:
Socials:
IG: @Fitwaffle
IG: @eloisehead
IG: @fitwaffleKitchen
TT: @Fitwaffle
Main YouTube Channel: fitwaffle
#youtubeshorts #shorts #recipe
Teach me how to make butter chicken ????
More recipes on msshiandmrhe.com
My butter chicken recipe:
(for 4 large chicken breasts)
- For marinating
2 tbsp Kashmiri powder
2 tsp garam masala
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1.5 tsp salt
1 tsp sugar
1 can of plain Greek yogurt (5.3oz)
- For the sauce
2 tbsp oil + 2 tbsp butter (Heat in the pan)
1 large onion (diced)
3 tbsp tomato paste
2 tsp cumin
2 tsp garam masala
1 tbsp Kashmiri powder
1 tsp kasoori methi
1.5 tsp salt
5 cardamom pods
7 cilantro stems
1 tbsp ginger paste
1 tbsp garlic paste
20 cashews
1/3 cup water
(Simmer for 30 minutes, blend until smooth)
- For pan fry the marinated chicken
2 tbsp oil + 2 tbsp butter
- Lastly
1 tbsp butter
1/4 large onion (diced)
Blended sauce
1 cup heavy whipped cream
Pan fried chicken
- Garnish
1 tbsp heavy whipping cream
Cilantro leaves
I’m not a pro on making Indian food yet ???? Let me know if you have any suggestions on this recipe ????
| ORIGINAL RECIPE | 매울라면 Mäulramyun - Spicy noodles with ground pork inspired by Lon Men’s
dyalla_happy_afm_no_copyright_music_
midnight_sun_by_dyalla_royalty_free_background_music_no_copyright_music_beats_vlog_
Easiest Thanksgiving mashed potato recipe - cooks quickly perfectly every time | Feel Good Foodie
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
Try these Instant Pot Mashed Potatoes for your holiday spread - they cook in under 10 minutes and come out perfectly creamy, fluffy and rich!
TASTIEST High Protein Cheesy Beef Taco Potato Bowls???????????? All for 522 Calories! #foodie #fitness
High Protein Cheesy Beef Taco Potato Bowls???????????? All for 522 Calories!
This is without a doubt THE BEST recipe i’ve made this year so far! The flavours are INCREDIBLE!
Macros per serving (4 Total)
522 Calories | 54g Protein | 42g Carbs | 14g Fat
Ingredients (4 servings)
Taco Seasoning Mix
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 1 tsp Oregano
Potatoes
- 800g Raw Cubed Potatoes
- Taco Seasoning Mix
- 2 tsp Olive Oil
Chipotle Spicy Sauce
- 100g Fat Free Yogurt
- 80g Light Mayo (Brand: Hellmans)
- 50g Chipotle Chilli Paste (Brand: Waitrose)
- 20g Hot Sauce
- 20g Honey
- Salt, Paprika, Garlic Powder
Pico de Gallo
- 2 Large Tomatoes Chopped
- 1 Large Red Onion Chopped
- 1/2 Red & Green Bell Peppers Chopped
- Big Handful Coriander chopped
- Salt, Pepper, Garlic, Cumin, Paprika
- 1 Whole Lime Juice
Taco Beef
- 800g Lean Minced Beef (Topside Beef)
- 20g Tomato Paste
- Taco Seasoning Mix
- Grated Mozzarella or any low fat cheese
- 15g Grass Fed Butter for cooking
My New Meal Prep Cookbook will be OUT SOON!????????????
Important Cooking Notes
- Season the potatoes thoroughly and mix till well coated. Make sure you don’t over cook them
- Make the sauce in advance and store in the fridge to use for any other meal
- Same thing with the Pico/Salsa, store in a container in batches
- Cook the beef till brown then add all the ingredients. You can add a little water to add moisture if it’s too dry
- Reheat the potatoes and beef only. You can store the salsa separately to make it easier
.
.
.
.
.
#taco #tacobowl #beef #potato #tacobell #mexicanfood #potatoes #picodegallo #highprotein #healthymeals #healthyrecipes #easyrecipes #mealprep #eathealthy #weightloss #fitness #foodie #healthyeating #lowcalorie
Most addictive Red Chili Oil Recipe to SPICE UP YOUR LIFE!
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy ghost pepper level chilli oil recipe right at home. This ruby red Chinese style chilli oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin.
Ingredients:
1/2 red onion
3 pieces garlic
small piece ginger
3 sticks green onion
1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
1 tsp white sesame seeds
3 cups avocado oil
3 ghost peppers
1/3 cup gochugaru
1/2 tsp salt
Directions:
1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half
2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside
3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers
4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)
5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min
6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching: