Page 25 – CWEB

Red Wine Stewed Oxtail

CWEB

-

November 15, 2022

Some people turn their noses up at the mention of oxtail, but this underrated meat is succulently delicious. When slow cooked for many hours or quickly blasted in a pressure cooker, which we did, the gelatinous meat turns tender and fall-off-the-bone fantastic. Oxtail is also quite inexpensive, making it easy on the pocketbook, which I’m sure we can all appreciate right now. Use up that leftover red wine for stewing and this meal just gets more economical by the minute! Delightful served over couscous and sprinkled with a tasty gremolata.

Ingredients

Approximately 2 lbs. oxtail

1 16 oz. can of chopped tomatoes

3 cloves garlic, roughly chopped

1 medium yellow onion, sliced

Red wine

1 Bay leaf

Salt and pepper

Olive oil

Preparation

1. In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil. After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail. Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper.

2. Bring to a boil, then reduce to simmer; cover. If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone. If you are using a pressure cooker, cook for about 40 minutes.

Credit: Foodista

Red Wine Beef Broccoli with Mushroom

CWEB

-

November 14, 2022

0

In less than 30 minutes, you can make a classic Red Wine Beef Broccoli With Mushroom at home without having to go out whenever you crave Chinese food!

Ingredients

1 pound beef sirloin, thinly sliced

3 cups broccoli florets

2 cups white or crimini mushroom, sliced

3 tablespoons vegetable oil

3 slices fresh ginger

3 cloves garlic, pressed or minced

1 tablespoon red wine

1 tablespoon soy sauce

1 tablespoon cornstarch

2 teaspoons sesame oil

1/2 teaspoon ground black pepper

2 tablespoons oyster sauce

1 teaspoon brown sugar

1/4 cup chicken broth

1 tablespoon cornstarch

1 tablespoon Worcestershire sauce

Preparation

1. Stir together the beef marinade ingredients in a medium bowl until cornstarch is dissolved. Add prepared beef into the marinade and coat well. Set aside.

2. Prepare the cooking sauce by mixing the sauce ingredients in a small bowl. Stir well.

3. Heat a large skillet or sautÃ© pan over high heat until a drop of water sizzles. Add vegetable oil and swirl.

4. Place ginger and garlic into the pan and quickly add beef, then immediately spread out beef in a single layer. Cook until beef reaches desired doneness (about 1-2 minutes).

5. Remove beef from the pan and set aside. Use the remaining oil in the pan, cook broccoli over high heat for 3 minutes, and then stir in mushroom. Cook for another 2 minutes or until the broccoli is tender-crisp.

6. Return beef to the pan and pour the cooking sauce over all the ingredients. Stir for another 30 seconds until even. Serve over rice.

Credit: Foodista

Red Palm Oil, Fish Fillet with Mushrooms & Kale

CWEB

-

November 11, 2022

0

Red Palm Oil, Fish Fillet with Mushrooms & Kale

Dr. Oz’s first miracle solution of 2013 is red palm oil, an amazing fat that helps stop the signs of aging inside and out! Learn all about this new nutrient powerhouse and how it can help you add years to your life. So here is a recipe made just for you!

Ingredients

1 1/2 Lb Fish Fillet

1 Bundle of Scallion

1 Big Onion

1/2 Cup Juka’s Red Palm Oil

1 Spoon Of Garlic

2 Handful Of Mushroom

1/2 Habanero Pepper (Optional or to taste)

2 Handful Of Kale

1 Tea Spoon Of Lemon

1 Tea Spoon Of Chopped Ginger

1 Hand Full Of Cherry Tomatoes

1 Pinch of Salt

1 Maggie Seasoning Cube

Preparation

1. Clean fish, season it with salt tea spoon of lemon and pinch of salt.

2. Add palm oil into pot for 2 seconds and add the seasoned fish right away. SautÃ© fish on both sides for 4 mins at a time or until semi done. Then remove fish from the pot.

3. Add chopped onions, chopped scallion, garlic, habanero pepper, chopped ginger, cherry tomatoes, seasoning magi cubes and pinch of salt to taste. Mix it all up and let it sautÃ© for 5 minutes.

4. Add the sautÃ©ed fish back in the pot on top of everything add mushrooms and kale on top and mix it slightly. Cover it half way, let it cook for 4 minutes and turn off the stove.

5. Serve this delicious meal over brown or white rice or over wheat couscous for a healthier choice. Cheers!

Credit: Foodista

Ratatouille my way

CWEB

-

November 10, 2022

0

Sharing with Cook, Coupon, Work is so much fun, and I enjoy preparing a meal around the specials that our local and nationwide grocery stores have to offer.

Lots of vegetables and fruits on special and what a perfect opportunity to prepare a ratatouille. A medley of eggplant, zucchini, tomatoes and bell peppers, all of course blended with wine. Yummy!!

The original ratatouille requires green bell peppers. This is one vegetable that I am not thrilled to eat, therefore I substitute it with yellow and red bell peppers and really enjoyed the combination. Make sure that you correct the seasoning if using yellow or red peppers as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.

Ratatouille is a perfect side dish to any fish , meat or chicken. We had pan seared chicken tights alongside.

Ingredients

2 eggplants, sliced and scored on both sides

4-6 zucchini

3-6 tablespoons olive oil

2 onions, peeled and thinly sliced

10 small red — orange bell peppers, seeded and cut into 1 inch pieces

1 large garlic clove, minced

2 pound ripe tomatoes, peeled and quartered

2 teaspoons chopped fresh basil

Salt and pepper

½ cup red wine

Preparation

1. Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.

2. Slice the zucchini thickly and set them aside.

3. Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.

4. Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.

5. Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.

6. Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.

7. Add basil, salt, pepper and wine and bring to the boil over moderate heat.

8. Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.

9. When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.

Credit: Foodista

Rainbow trout with basil pea puree

CWEB

-

November 9, 2022

0

This is a great light summer meal and tastes wonderful served at room temperature as well. Serve with lemon or lime wedges so diners can adjust the level of acidity they require.

Ingredients

1 large filet of rainbow trout

1/2 Zest of a lime

Sprinkle of cayenne pepper

Salt and pepper to taste

For the pea puree:

3 cups frozen peas

Handful of fresh basil leaves

1 clove of garlic

1/2 Juice of a lime

Salt and pepper to taste

Preparation

1. Heat some olive oil in a pan.

2. With kitchen towels dab the filet to make sure it is dry. Sprinkle the filet on both sides with the salt, pepper and cayenne.

3. Place the filet skin side down in the pan. Sprinkle the zest on the flesh. Cook until the skin is golden and crisp, about three minutes. Then flip over and continue to cook for another three to five minutes, depending on the level on doneness you prefer.

4. While the fish is cooking, blend all the ingredients for the puree together. I tasted it and then found I would like some more basil so I added more in. Add the lime juice last.

5. Serve the trout with the puree and some more lime wedges on the side. Enjoy!

Credit: Foodista

3 Vegan Side Dish Recipes That Are Perfect For Home Table

CWEB

-

August 6, 2022

0

3 Vegan Side Dish Recipes That Are Perfect For Home Table

Do you have difficulty deciding what you should serve with the main course at the upcoming family dinner? Honestly, the procrastination at this point is real. No matter how many dinners or lunches you can have hosted earlier, it always feels like a new experience. We are here to help you choose what else you should bring to the home table other than the juicy meat and desserts; vegetable sides dish it is! Vegetables are a great source of nutrients, and people love having them on the table. Here are some amazing vegan side dish recipes that will surely make your meal perfect:

Roasted Vegetables:

Roasted vegetables indeed are one of the best side dishes that you should consider adding to your menu. They are colourfull and healthy. Moreover, you can add any seasonal vegetable you want and bring as much variation to it as you wish. There are no specific measurements to make the dish; you can simply balance the spices according to the quantity.

Ingredients:

Olive oil, carrots, cauliflower, bell pepper, mushroom, garlic, fresh thyme, parsley, asparagus, salt, black pepper

Toss all the ingredients on the sheet pan and bake them for 20 to 30 min until all the vegetables are tender. Let them cool slightly before you serve.

This is one of the easiest and most delicious vegan side recipes everyone will enjoy eating.

Roasted Cheesy Cauliflower:

Cauliflower is an essential ingredient in almost every other vegan dish. You can mix it with other vegetables or can cook it separately; its enhanced taste is always a pleasure for your taste buds. This recipe will surely be a great addition to your meal since it is very easy to cook, and the taste it offers is beyond perfection.

Ingredients:

Cauliflower, olive oil, salt, cayenne pepper, nutritional yeast, paprika

Add raw chopped cauliflower to a bowl with olive oil, yeast, salt, paprika and cayenne pepper. Mix it thoroughly with your hands. Spread cauliflower on a baking sheet and let it get roasted in preheated oven. It will take 30 min for cauliflower to get tender. You can check and serve if it is done or bake it for a few more minutes until it is ready to be served.

You can serve it with pine nuts, pistachios and walnuts. Your guests will love this form of cauliflower. Fewer ingredients elevate the taste of cauliflower while maintaining its original one.

Baked Potatoes Fries:

Who on earth does not like fries? Whether they are served with a stake or eaten as a snack, they have got our heart and it is hard to let them go, so that this recipe will be a new addition to your favourite vegan side dishes.

Ingredients:

Peeled sweet potatoes, oregano (dried), onion powder, garlic powder, grounded cumin, salt, grounded black pepper, sweet paprika, olive oil

Cut the peeled potatoes in the shape of fries. Add them to a bowl and mix thoroughly with all the other ingredients. Make sure they are combined well. Put all the fries on a baking sheet and in a preheated oven. Bake them until they are golden brown. This might take 20 minutes to get baked.

Another easiest and yet flavoursome vegan side dish that you should not miss trying. You will love how it will turn out to be.

To Some it up:

Vegan dishes are not just rich in flavour, but they also elevate the aesthetics of your prepared dinner table. They are easy to cook and take very less of your time and ingredients. Make sure to try these three recipes and bring newness to your meals. Your friends and family will surely love this new addition to the menu.

Quick Shrimp curry

CWEB

-

August 2, 2022

0

Shrimp-one of my kids fav.They just love everything i put shrimp in.be it rice,Bread or pasta.its so easy for me to feed them with shrimp on the plate.if you are the one who cook frozen shrimps,i wud suggest you to try fresh ones just once and feel the difference.as we used to have frozen ones all the time(coz its ready to cook),once my hubby bought fresh ones from the chinese store and i was like-oh why did you bring these,its such a pain to clean it.we did the cleaning part together and when i cook it-you cant believe how happy was i to taste it.fresh ones are so soft that they melt in my mouth. it was really worth it.but i still hate cleaning it.

Ingredients

1 pound Shrimps

Salt

1/2 teaspoon Cumin seeds

1/2 teaspoon Turmeric

1 teaspoon Ginger garlic paste

1 Onions- medium thinely sliced

1 sprig Curry leaves

1 Tomato- small chopped finely

1 teaspoon Red chilli powder

1/2 cup Coconut milk

1 teaspoon Coriander powder

1/2 teaspoon Cumin powder

1 teaspoon Curry masala

1/4 teaspoon Garam masala

Preparation

1. Heat oil in a pan.Add cumin seeds,add sliced onions.

2. Fry til golden brown,add curry leaves and then add in the ginger garlic paste and fry well.

3. Add the chopped tomatoes and saute well.

4. Add the spices,pour in the coconut milk and saute for 2 mins.

5. Wait till the mixture oozes oil.

6. Dump in the shrimps and saute well in both sides.

7. Add a cup of water and cover it and cook for 15 mins and your soft delicious shrimp is ready to eat.(Do not overcook).

8. Serve it with bread or rice.

9. Happy Eating…!!!

Credit: Foodista

Quick and easy juicy garlic chicken and vegetable stir fry

CWEB

-

August 1, 2022

0

Quick and easy juicy garlic chicken and vegetable stir fry

This recipe is quite versatile as you can spice-it-up with extra chili sauce or make it a little more exotic by adding curry spices to the noodle dish. The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit — in under an hour.

Ingredients

Preparation time: 10 minutes

Cooking time: 50 minutes

4 chicken breasts

1 Tbsp canola oil

1 x pack Maggi So Juicy Garlic

12 button mushrooms, sliced

1 small head of broccoli, cut into florets

1 small onion, sliced thinly

1 carrot, sliced thinly

450g package of egg noodles

1 Tbsp sesame oil (optional)

1 lime, juiced

2 green onions, finely sliced

2 tsp sesame seeds (optional)

Preparation

1. Preheat the oven to 350 °F (180 °C) or 320 °F (160 °C) for convection oven and cook the chicken according to the pack instructions.

2. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.

3. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.

4. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.

5. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.

6. Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

Credit: Foodista

Qorma/korma

CWEB

-

July 30, 2022

0

Qorma is one of the most popular eid days , wedding days and weekend dish in Pakistan.

Ingredients

1 Meat (Beef/Mutton/Chicken) 1 kilogram

2 Yoghurt beaten 1 cup

3 Oil 1 cup

4 Ginger crushed 1inch long piece

5 Garlic crushed one medium pod

6 Onion chopped 3- 4 nos

7 Spices: Salt to taste, chilli powder to taste,Turmeric p

Preparation

1. Fry onion in oil till golden brown.

2. Now add meat , ginger garlic, spices and fry for few minutes.

3. Now add 2 glass of water and cook on medium flame till meat is tender. (lesss water is required for chicken)

4. Now add yoghurt and cook on low flame for 15-20 minutes till oil is separates out.

5. Delicious Qorma is ready

6. Serve with Taftaan/Naan/Roti and salad

Credit: Foodista

Tandoori Chicken

CWEB

-

July 29, 2022

0

Tandoori is one of the world most popular dish from Punjab. It is an eye appealing, mouth watering and tasty dish of Red Colour.

Ingredients

8 Chicken pieces from 2 chickens

2 tablespoons Ginger crushed

1 tablespoon Garlic crushed

2 tablespoons Lemon juice

1 cup Yoghurt

Red Chilli powder to taste

Salt to taste

1 teaspoon Cumin powder

1 teaspoon Fennel powder

1/2 teaspoon Cardamom green

1 pinch Red Food Colour

1/4 cup Oil

Preparation

1. Add garlic, ginger, lemon juice , oil, spices to beaten yoghurt and make a paste.

2. Coat the paste on chicken pieces and leave to marinate.

3. Grill over charcoal fire or bake in an oven or Tandoor till meat is tender.

4. Serve with lemon wedges , chutney and Roti/Naan.

Credit: Foodista

CWEB

CWEB

CWEB Inc.

CWEB NEWS

Red Wine Stewed Oxtail

Ingredients

Preparation

Red Wine Beef Broccoli with Mushroom

Ingredients

Preparation

Red Palm Oil, Fish Fillet with Mushrooms & Kale

Ingredients

Preparation

Ratatouille my way

Ingredients

Preparation

Rainbow trout with basil pea puree

Ingredients

Preparation

3 Vegan Side Dish Recipes That Are Perfect For Home Table

Roasted Vegetables:

Roasted Cheesy Cauliflower:

Baked Potatoes Fries:

Quick Shrimp curry

Ingredients

Preparation

Quick and easy juicy garlic chicken and vegetable stir fry

Ingredients

Preparation

Qorma/korma

Ingredients

Preparation

Tandoori Chicken

Ingredients

Preparation

About us

Company

Account

Subscribe to get Latest News Updates