Keto Lobster Scrambled Eggs#FishFriday

When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

Serves One 
Ingredients
2 Eggs
¼ Teaspoon Dried Tarragon
¼ Cup Cooked Lobster Meat - cut into small pieces
A Pinch Chilly Flakes or Black Pepper powder
1 Tablespoon Butter
Salt to Taste

Method  

Beat eggs and tarragon in a small bowl. Set aside.
Sprinkle lobster pieces with chilly flakes or black pepper.

Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.

Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series

Our Event for the month of January 2023 is Lobster. 

• Keto Lobster Scrambled Eggs by Sneha's Recipe
• Lemon Ricotta Lobster Ravioli by Food Lust People Love
• Lobster Tacos by A Day in the Life on the Farm
• Spicy Lobster Bao by Karen’s Kitchen Stories
• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime
• Warm Lobster Salad by Culinary Cam 

Kesari Semolina Sheera / Kesari Rawa Sheera#SundayFunday

This is my family's all time favorite breakfast. It is a must try recipe as I can guarantee everyone in your family will love it. 

If you do not have Kesari color then omit it.

Serves 2 - 3
Ingredients
1 Cup Heaped Semolina / Rawa - lightly roasted
½ Cup Level Granulated Sugar
¼ Teaspoon Cardamom Powder
2 Cups Milk
1 Cup Water
1 Tablespoon Each Golden Raisins & Cashewnuts
¼ Teaspoon Saffron Strands
¼ Teaspoon Kesar Color - optional
1/3 Cup Desi Ghee

Method

In a another pan add  ½ teaspoon ghee add the cashew nuts and raisins and fry a little. Remove and keep aside.
In a sauce pan bring the milk and water to a boil. Add the kesari color and saffron strands.  

In the same pan add another 1 to 2 tablespoons ghee and fry the rawa/semolina till you get an aroma. Add the boiling milk  and mix well on medium low flame till the semolina absorbs all the liquid. Add the sugar, remaining desi ghee and cardamom powder, mix well. Cover and let the sugar dissolve, keep stirring in between. Once the sugar melts, mix well, add the fried raisins and cashewnuts.

Serve hot, Enjoy with your cup of tea or coffee!!

Check this delicious Caramel Semolina Sheera recipe

Labels: Rawa, Semolina, Breakfast, Saffron, Sunday Funday,

• • Breakfast Martinis from Food Lust People Love
  • Breakfast Quesadilla from A Day in the Life on the Farm
  • Cinnamon Sugar Dutch Baby Pancake from Our Good Life
  • Cottage Cheese Pancakes from Palatable Pastime
  • Egg-Free Wheat Pancakes from Mayuri’s Jikoni
  • Millet Set Dosa from Sizzling Tastebuds
  • Mini Cinnamon Rolls from Amy’s Cooking Adventures
  • Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
  • Maple-Sweetened Overnight Oats from Culinary Cam
  • Quick Kande Pohe from The Mad Scientist’s Kitchen 

Winter Bahar#Improv

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Improv Cooking Challenge 
January Improv Cooking Challenge 

Honey & Ginger 

Honey Ginger Chicken Stir Fry by A Day in the Life on the Farm 

Sesame Ginger Honeynut Squash by Maigcal Ingredients

Winter Bahar by Sneha’s Recipe  

Apricot Braided Breakfast Bread#BreadBakers

This Apricot Braided Breakfast Bread is a sweet, light, tender bread studded with dried apricots. Serve it for breakfast slathered with your favorite jam.

Ingredients
1¾ Cups All Purpose Flour
11/4 Teaspoon Instant Yeast
1 Tablespoons Sugar
½ Teaspoons Salt
½ Cup +- Warm Water
1 Tablespoon Oil
1 Egg - beaten- reserve 1tsbl
2 Tablespoons Dried Apricots - chopped
Egg Wash
Remaining Egg
1 Teaspoon Water

Method

In the bowl of a stand mixer, combine flour, and salt.
In a another bowl add warm water, sugar, yeast, egg and oil mix well to combine then add flour to this mixture. Knead it well to make a smooth dough. Take this dough on to a work surface and knead again till smooth and soft. Then flatten the dough add dried chopped apricots and knead for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. 

Cover, let rise until dough doubles in size.

Punch down dough. Turn dough onto lightly floured surface. Pat into a rectangle.

Cut into equal piece. Shape each piece into a rope.

Then stretch the rope a little by rolling it.

Twist the ropes together. 

Place on a cookie sheet. Cover, let rise until for 25 minutes or until indentation remains after touching.
Mix the egg yolk and water to make wash by beating together. Coat the top of the loaf with egg wash.

Bake in preheated 200°C oven 15 to 20 minutes. 

Cool completely before slicing.

Slice, Enjoy slathered with your favorite jam or butter.

Labels: Apricots, Braided Bread, Bread, Bread Bakers, Breakfast

Dried Fruits - Bread Bakers - January 2023

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Date-Nut Banana Bread from Palatable Pastime
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos