Geert Vanden Bossche – Second call to WHO: Please, don’t vaccinate against Omicron.
incoherent Ramblings
Geert Vanden Bossche – Second call to WHO: Please, don’t vaccinate against Omicron.
Juicy, seared steak smothered in a creamy mushroom sauce.
Source: https://www.instagram.com/p/CB-3R4fgF9M/
Blend together and add 2-3 bay leaves.
Soak cashews in milk. Heat the oil in a large saucepan. When hot, toss in the cinnamon stick, mace, star anise, cloves, cinnamon stick, green cardamoms and the bay leaves and fry for about 30 seconds. Add the butter and chili powder, paprika, cumin, and coriander. After about 30 seconds, the butter will darken. Throw in the sliced onions and garlic and let them fry on low heat for about 30-45 minutes until caramelized, stirring occasionally. After 15 minutes or so, sprinkle a little salt over the top. This will help release some of the liquid from the onions. Then add tomatoes, water, ginger, chili, cinnamon, vinegar, cashews and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to medium and cook uncovered at a hard simmer, stirring occasionally, until sauce thickens to about 2 1/2 quarts, about 25 minutes. Pick out the larger spices, then blend the sauce in batches until smooth. While the curry is simmering away, melt 3 tbsp butter in a small frying pan. When melted, add the turmeric and fenugreek leaves to the butter. After about 30 seconds, the butter will darken. Add butter and chicken to sauce, then simmer for 10 minutes. To finish the curry, add the garam masala, finely chopped cilantro and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Season to taste with salt and pepper, then add the honey. Serve with 4 cups basmati rice.
Rinse the rice several times or put it in a bowl first, then swish it around to bring any impurities to the top. Drain the water out and rinse the rice a couple of times. In a deep bottom sauté pan, heat the butter and oil. Add the rice and sauté slightly, then add the water and salt. Bring to a boil then immediately lower the heat. Place the lid onto the pan. Keep heat on low and cook this way for 20 minutes without opening until the very end. Once opened, remove the lid and let the remaining steam out. Serve immediately, as desired.
Copy/Pasta from https://www.reddit.com/r/Cooking/comments/axmknw/ultimate_restaurant_quality_butter_chicken/
Whisk together honey, soy sauce, ginger, hot sauce, garlic, and onion in a bowl. Coat salmon well with mixture and marinate for 1 hour. Remove salmon from marinade and place in a steamer; reserve marinade. Steam salmon for about 10 minutes or until fish flakes easily with a fork. When fish is almost ready, boil marinade for 30 seconds. Place salmon on a plate, drizzle with reserved marinade and sprinkle with coriander. Prepare side salad.
Heat grill. Combine lemon juice, chili sauce, Dijon mustard, basil, and parsley in a baking dish; mix well. Place chicken in a baking dish. Cover dish and marinate chicken in refrigerator for 5 minutes. Drain chicken. Grill over medium heat for about 10 minutes. Bake a sweet potato in the microwave for 8 to 10 minutes. Serve chicken with baked sweet potato, broccoli and side salad topped with pecans.
Mix spices together. Heat oil in a pan over medium heat until very hot but not smoking. Rinse fish and pat dry with a paper towel. Rub some oil on both sides of fish. Sprinkle both sides with spice mixture (if you want it spicier, add more of the mixture). Sear the fish in the hot pan for about 1 minute, just until the fish is golden brown; flip and sear other side. If the fish is cut thick, you will need to turn down the heat, over and cook so that the fish cooks through. Serve with steamed vegetables.
Heat oil in a nonstick pan. Add chicken, mushrooms, onion, Worcestershire sauce, lemon-and-herb seasoning, apple cider vinegar, salt & pepper. Sauté until cooked through. Drain off excess liquid. Simmer for 3 to 5 minutes. Toss lettuce in a bowl with dressing. Top with chicken and serve.
Place lettuce, cucumber and tomatoes on a plate. Top with tuna, beans, olives, and onion. Drizzle with olive oil and vinegar dressing.
Heat oil in a nonstick pan over medium-high heat and sauté veggies and spices together. Add turkey and cook until it browns. Drain thoroughly. Add salsa and black beans and warm through. Serve over mixed-greens and top with shredded cheese.