BK Affiliate Marketing

06/19/2023

Lamb and Mushroom Stew
Ingredients
- Freshly ground black pepper
- 1 cup thinly-sliced carrots
- 5 whl cloves
- 1 tablespoon cornstarch
- 1 cup dry red wine
- 3 tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh rosemary leaves
- 1/2 pound fresh shiitake mushrooms
- 4 garlic cloves minced
- 2 pounds b***d lamb shoulder fat-trimmed,
- 1/2 pound common mushrooms
- 3/4 pound onions peeled, and
- 2 ounces thin-sliced pancetta or bacon chopped
- 1 pkt frozen peas - (10 oz)
- Mashed potatoes or hot cooked rice
- 1/2 teaspoon Salt, or to taste

Preparation
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl. Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps .In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes.

Add lamb and juices, wine, basil, rosemary, and cloves .Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan. Open pan. If desired, discard cloves.

Add peas to pan.

Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.

Serve with mashed potatoes or cooked rice. This recipe yields 6 servings.

Source: Foodista

06/19/2023

Oatmeal Cranberry Cookies
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon all spice
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup shortening
- 3/4 cup brown sugar
- 3/4 ultra find bakers sugar
- 1 1/2 cups oats
- 1 1/2 cups dried cranberries
- 1/2 bag semi-sweet chocolate chips (optional)

Preparation
Cream together shortening and sugars.

Combine well.

Add vanilla, combine.

Add eggs, combining after each.

In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and all spice.

Add in oats and cranberries.

Add dry ingredients to wet, mix well. Stir to evenly distribute.

Bake for 10-12 minutes on 350 degrees.

Source: Foodista

06/19/2023

Asparagus Quiche
Ingredients
- 250 grams asparagus tips, tinned
- 2 slcs bacon
- 3 tablespoons butter or margarine
- 1 cup grated tasty cheese
- 1 cup cream
- 1 egg yolks
- 2 eggs beaten
- 2 tablespoons flour
- 1 teaspoon garlic, crushed
- 1 lemons
- cup milk
- 1 onions, medium
- 2 tablespoons Parmesan cheese
- 1 pch salt

Preparation
Pastry: Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes.

Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside. Slice onion and cut bacon into strips. Melt butter in a pan and cook onion and bacon for 2 minutes until tender.

Spread onion-bacon mixture evenly over pastry. Top with well drained asparagus spears.

Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven for about 30 minutes or until set.

Serves 4.Use commercially prepared short pastry if desired.(Available at supermarket)

Source: Foodista

06/18/2023

06/18/2023

Happy Father’s Day to all the Dads

06/17/2023

https://www.brainyquote.com/photos_tr/en/j/jennifergrant/522533/jennifergrant1.jpg

06/17/2023

Asparagus and Pea Soup: Real Convenience Food
Ingredients
- 1 bag of frozen organic asparagus (preferably thawed)
- 1T EVOO (extra virgin olive oil)
- a couple of garlic cloves
- 1/2 onion
- 2-3c of frozen organic peas
- 1 box low-sodium vegetable broth

Preparation
Chop the garlic and onions.

Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.

Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.

Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like. Top with chives and a small dollop of crème fraiche or sour cream or Greek yogurt.

Source: Full Belly Sisters

06/16/2023

"The most important thing a father can do for his children is to love their mother." – Theodore Hesburgh

06/16/2023

Eggplant pizzette
Ingredients
- 1 large round eggplant, washed, sliced into rounds
- 10 Tbs chopped tomatoes
- 100g Swiss cheese, coarsely grated
- Basil and oregano leaves, fresh or dried

Preparation
Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230C.

Remove the pan from oven, but leave baked eggplant inside.

Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.

Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.

Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.

Source: Foodista

06/16/2023

I want to congratulate all the men out there who are working diligently to be good fathers whether they are stepfathers, or biological fathers or just spiritual fathers.

T. D. Jakes