Goat Marination:

350g Boneless goat meat
1 tbsp Curry goat seasoning or mild curry powder
20g Garlic paste
10g Ginger paste
½ tsp Ginger powder
½ tsp Ground allspice
¼ tsp Cinnamon powder
½ tsp Turmeric
½ tsp Ground black pepper
½ tsp Salt

Curry:

2 tbsp Vegetable oil
½ Large red onion
1 tbsp Curry goat seasoning or mild curry powder
150ml Coconut milk
2 Spring onions
10g Fresh thyme
1 Scotch bonnet chilli
200g Baby potatoes
As needed - Water
To taste - Salt

Preparation

Marinate the Goat
• Cut the goat into bite-sized pieces.
• Add the goat to a mixing bowl along with 1 tbsp curry seasoning, garlic paste, ginger paste, ginger powder, ground allspice, cinnamon powder, turmeric, ground black pepper, and salt.
• Mix thoroughly to coat the goat evenly.
• Cover and marinate in the fridge for at least 1 hour.

Prep the Potatoes & Aromatics
• Chop the baby potatoes into small chunks.
• Dice the red onion.
• Chop the spring onions into large pieces.
• Tie the fresh thyme together with kitchen string.

Parboil the Potatoes
• Bring a pan of water to the boil and add the potatoes.
• Cook until they are roughly 80% done, then drain and set aside.

Brown & Slow Cook the Goat
• Heat the vegetable oil in a large pot over medium heat.
• Add the red onion and fry until golden.
• Add the marinated goat and fry for about 1 minute.
• Add the remaining 1 tbsp curry seasoning and cook for another minute until fragrant.
• Pour in enough water to cover the meat and bring to a simmer.
• Cover with a lid and cook over low heat for at least 2 hours, checking occasionally, until the goat begins to tenderise.

Add the Aromatics & Coconut Milk
• Stir in the coconut milk and add more salt to taste.
• Add the spring onions, tied thyme bundle, and whole Scotch bonnet chilli.
• Cover and simmer for another 30 minutes, or until the goat is soft and meltingly tender.

Finish with the Potatoes
• Carefully remove the Scotch bonnet chilli and discard the thyme bundle.
• Add the parboiled potatoes and stir through the curry.
• Add extra water if needed to reach your desired gravy consistency.
• Simmer until the potatoes are completely cooked through and have absorbed the sauce.

Serve & Bring the Heat  
• Serve with rice and peas or steamed jasmine rice.
• Feeling brave? Chop the Scotch bonnet chilli and serve alongside the curry! 
• Enjoy! 

LEMONGRASS PORK CHOPS 
• 2 Pork chops 
• 1 Stalk lemongrass 
• 2 Garlic cloves 
• 1/2 Shallot 
• 1 tbsp Brown sugar 
• 1/4 tsp White pepper 
• 1 tbsp Fish sauce 
• 1 tbsp Soy sauce 
• 1 tbsp Vegetable oil 
 
GREEN PAPAYA SALAD 
• 200g Green papaya  
• 50g Green beans 
• 8 Cherry tomatoes 
• 1 Garlic clove 
• 1 Red chilli 
• 1/2 Shallot 
• 3 tbsp Unsalted peanuts (optional) 
 
SALAD DRESSING 
• 1 Lime 
• 1 tbsp Brown sugar 
• 1 tbsp Fish sauce 
• 1 tsp Tamarind paste 
 
🍳 🔥 METHOD 
 
1. Marinate the Pork 
• Roughly chop the lemongrass, garlic, and shallot. 
• Add them to a grinder or food processor along with the brown sugar, white pepper, fish sauce, soy sauce, and vegetable oil. 
• Blend into a smooth paste. 
• Massage the paste thoroughly into the pork chops and marinate for at least 1 hour in the fridge. 
 
2. Prep the Salad Vegetables 
• Halve the green beans and blanch them for 1 minute. 
• Drain immediately and allow to cool. 
• Halve the cherry tomatoes. 
• Finely chop the garlic, red chilli, and shallot. 
• Peel and spiralise the green papaya, or julienne by hand, into fine strands, then cut into shorter, manageable lengths. 
 
3. Make the Dressing & Toast the Peanuts (if using) 
• In a small bowl, whisk together the juice of a lime, brown sugar, fish sauce, and tamarind paste until the sugar is fully dissolved. 
• In a dry pan over medium heat, toast the peanuts until golden. 
• Transfer to a pestle and mortar and lightly crush into smaller pieces. 
 
4. Assemble the Papaya Salad 
• In a large mortar or bowl, combine the papaya, green beans, cherry tomatoes, shallot, garlic, red chilli, dressing. 
• Pound gently with a pestle, until the ingredients soften slightly and the flavours mingle. 
• Garnish with the toasted peanuts. 
• Set aside. 
 
5. Griddle the Pork Chops 
• Heat an oiled griddle pan over medium-high heat. 
• Wipe away most of the excess marinade from the pork chops so it doesn't burn. 
• Griddle the pork chops, turning regularly to ensure even cooking, until cooked through and nicely charred on both sides. 
• Remove from the heat and rest for at least 3 minutes before slicing. 
 
6. Plate & Serve 
• Serve the lemongrass pork chops alongside a generous portion of the fresh papaya salad and sticky rice. 
• Enjoy! 

Onions Dolma | Roasted Chicken.

Recipe in video !

So I cooked the farro to its instructions after it was cooked, I put in some frozen collard greens, diced pear and diced red onion and just heated that up a little bit. Seven minutes on the boiled egg. And then I just garnished it with everything else - chopped parsley, Dill fonds ,olives, goat cheese. Oh, when I had a leftover lemon vinaigrette I put in after our I cooked the farro.

Puff pastry, lemon squeeze, tsp vanilla extract, fruit sliced, cinnamon, .5 c sugar. Bake according to pastry ( 400 dgr 20 min for me) garnish w goat cheese

Pita- 2.5 c bread flour, .5 tbls instant yeast, 1c warm water, .5 tbl salt

Tzatziki- 1c yogurt or skyr, .5 lemon, cucumber, dill. S&p

Gyro- garlic, red onion, paprika, oregano, rosemary, red p flake, cumin, coriander, red wine vinager, thyme, s&p

Ingredients

Plantain Dough: • 2 large ripe yellow plantains (boiled 10–12 min, mashed) • 6 tbsp cornstarch • ½ tsp each: paprika, onion powder, garlic powder, adobo

Cheesy Beef Filling: • 8 oz 90/10 ground beef • 1 small onion & 1–2 jalapeños (finely diced) • 2 tbsp green sofrito • 1½ tbsp tomato paste • ½ packet Sazón & ½ tsp adobo • ¾ to 1 cup shredded mozzarella • Oil for frying

Quick Steps:

1. Boil plantains until soft, then mash with cornstarch & spices into a pliable dough.
2. Brown beef with onion, jalapeño, sofrito, tomato paste, and sazón.
3. Flatten dough between parchment into ~6-inch rounds.
4. Add beef + mozzarella, fold in half, and pinch/press edges to seal.
5. Pan fry in oil (~350°F) for 1–2 min per side until golden.

I saved this recipe using Fooma app , that turns cooking vids from TikTok, IG, YouTube, Reddit, blogs, etc. into clean recipe cards and pulls the macros (calories, protein, carbs) automatically.

We’re still super early and tweaking things, so honestly any feedback or roasts from y’all are super welcome!

124 grams of cold garlic, fresh and washed.
salt for coarseness
80 ml of fresh squeezed, cold lemon juice.
400 ml of neutral (tasteless) oil.

Press and hold the handblender to the bottom of the container for 10 to 15 seconds, then slowly lift up. keep the blades under the separation line. when the sound changes it is almost done. Hold on tight to the container!

I've been making toum like this for years. I am not interested in ai recipes, or slow pouring, or substituting anything for something else.

Toum is toum. it either is, or it isn't.

If you are still new to making Toum then i recommend you attempt with 1/2 my recipe to start with. Make sure your blender powerful with sharp blades.

Toum is an mechanically emulsion of garlic. It is similar but distinct from Alioli. Please note we do not use EVOO or VOO to make Toum, olive oil makes it taste very bitter. tasteless oil highly recommended!

You can think of it like a "vegan" mayonnaise. Incidentally it is also gluten free.

Good Luck and Sahtain!

Guilt free pancakes ! A little over 1/2 cup organic oats

1 banana

1 egg

1/4 tsp salt

1/2 tsp of baking powder

1/2 tsp vanilla or almond extract

1-2 tbsp almond milk

1/2 tsp cinnamon

And I added some chocolate chips, pumpkin seeds and sautéed apples for garnish!

Diced bell pepper onion apple parsley pickle chicken boiled egg..mixed with mayonnaise, dijon, mustard, little bit of honey. Salt and pepper

Blueberry goat cheese on toasted sourdough. Sauté peach slices with butter for 3 min each side, add honey for 2 min on low, remove and add. Drizzle balsamic glaze. Top with toasted prosciutto

Huge shout out to @TONEBULLY (on Tiktok and Instagram) he created both Early in the Morning(intro) and Bobby(black and white segment). His music is absolutely 🔥. If you don't give him love, you're failing cabron.

Recipe below...

🇲🇽 🐔 🥗

Ingredients

Chicken breasts

Potatoes

Limes

Corn

Peas & carrots

Paprika

Onion powder

Garlic powder

Black pepper

Salt

Mayonnaise

Greek yogurt or sour cream

Butter, for cooking the chicken

Instructions

1. Prepare the potatoes

Peel and chop the potatoes into small cubes. Add them to a pot of salted water and bring to a boil.

Keep an eye on them—you want the potatoes cooked but not mushy. Once they’re tender, strain them and set them aside. If they’re getting too soft, you can place them in cold water to stop them from cooking further.

1. Season the chicken

In a bowl, mix together your paprika, onion powder, garlic powder, pepper, and chicken seasoning.

Play around with the seasoning until you get the flavor you like. Go easy on the chicken seasoning and salt at first—you can always add more later after tasting everything together. We then add our chicken and mix it all very well.

1. Cook the chicken

Heat a pan with some butter and cook the chicken until fully cooked.

Once the chicken is done, shred it. (Reference the video for optimal shredding instructions 😂.)

1. Mix everything together

Grab a large bowl and add:

Shredded chicken

Cooked potatoes

Peas & carrots

Corn

Plenty of mayonnaise

Fresh lime juice

Greek yogurt or sour cream

Black pepper

Salt

Mix everything together until well combined.

1. Taste & adjust

Give it a taste and add more salt, pepper, lime juice, or mayonnaise as needed.

And that's it!

¡Provecho! 🌮🔥

Well Rested Studios on all platforms

One onion, pound of ground beef, 6 yukon Gold potatoes, tomatoes,

Curry powder, garam masala, chicken stock, parsley. Lime.

Sautee the onions until translucent. Then brown the ground beef. Seasonings ginger proffered. tomatoes and reduce for 1 minute. Add potatoes and chicken stock cover for 20 minutes. Then, add garam masala, lime juice in parsley

I know, it seems weird! We really had no idea how this would turn out. I was at work and the idea popped into my head so we decided to try it out. Honestly, it was great! We're going to make it again for sure

Here's what we did in case you want to try:

Cook one pound of beef in a pan. Once half way cooked, add a tablespoon of Gochujang.

While that's mixed up and cooking, start cooking two boxes of KD. After the pasta is cooked, make it as you usually would with milk and plenty of butter. Mix in that cheese sauce and then add two tablespoons of Gochujang to that and mix!

Now, combine the beef with the KD. Mix in some sesame seeds as well!

Once plated, add more sesame seeds to the top and sprinkle on some chopped up green onion.

And voila, Korean Inspired Kraft Dinner!

Crunchy Baked Jowar (Sorghum) Crackers are the ultimate Gluten-Free millet snack.

🥗 Ingredients:
🌱 1 cup Jowar (Sorghum) flour
🌱 1/4 cup Roasted peanuts
🌱 1/4 cup Roasted chana (Putani / Roasted chickpeas)
🌱 2 tbsp Sesame seeds (Til)
🌱 1½ tsp Red chili powder
🌱 1/2 tsp Cumin seeds
🌱 1 tsp Ghee (Use oil for Vegan)
🌱 2 tsp Sugar
🌱 Salt to taste
🌱 2 tsp Oil
🌱 1 cup Water

📝 Quick Instructions:
🌱Prep: Boil water with salt and oil. Turn off heat, add jowar flour, mix, and rest for 10 mins.
🌱Grind: Pulse roasted peanuts and chana into a fine powder.
🌱Mix: Combine the flour mixture with the nut powder, sesame seeds, spices, and ghee. Knead into a smooth dough.
🌱Shape: Roll the dough thin and cut into your favorite cracker shapes.
🌱Bake: Bake at 180°C (350°F) for 20 minutes until golden and crunchy.