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A Fresh Pepperonata Recipe Ready to Spice Up Any DishBefore you read any further, say "pepperonata" three times fast! Do...
22/10/2022

A Fresh Pepperonata Recipe Ready to Spice Up Any Dish
Before you read any further, say "pepperonata" three times fast! Don't worry, we'll wait. Okay, now back to your regularly scheduled recipe reading. But what is the magic dish that is described by this tongue twister of a word? Well, this dish is best described as a magical pepper trifecta and is beloved by Italians and Italian food addicts, alike. Pepperonata is spicy, tangy, and sweet dish of sliced peppers. You can serve it with pastas, salads, or sandwiches. It adds a nice pop of spice and flavor to pretty much anything and everything it touches. And while you can, of course, use any color pepper your heart and mouth desires, it's nice to have a bit of variety to give this dish as delightful a color palate to go with the delicious tastes it will add to your food palate. So have a little fun picking out peppers in all different colors, ideally one each of red, yellow, green and orange, ideally at the freshest market you have access too. The fresher the ingredients, the yummier the pepperonata.

MAKES ABOUT 3 CUPS
YOU'LL NEED
1 Tbsp olive oil
2 cloves garlic
1⁄2 tsp red pepper flakes
3 bell peppers, cut into 1⁄2" chunks
2 Tbsp red wine vinegar
Salt and black pepper to taste
HOW TO MAKE IT
Heat the olive oil in a large stainless steel skillet or sauté pan over medium-high heat.
Add the garlic cloves and pepper flakes and cook just long enough to infuse the oil, about 1 minute.
Toss in the peppers and cook, stirring occasionally, until the peppers are soft and lightly blistered (the best way to do this is with a screaming hot pan).
Add the vinegar and cook for a minute. Season with salt and pepper.
Store tightly covered in the fridge for up to 1 week.
Eat This Tip
Pepper Your Pepperonata:

You know we love a good variation on a classic. This recipe for pepperonata is great as it is, but who says you can't add or subtract a few variations to make this recipe your own? Food is best when we keep it exciting. Are you a meat eater? Add a few pieces of chopped sausage. Want to spice it up a bit more? Chop up a jalapeño pepper into the mix.

The Single Best Way to Make French ToastGrowing up, breakfast at my house was always simple during the school week. Slic...
22/10/2022

The Single Best Way to Make French Toast
Growing up, breakfast at my house was always simple during the school week. Slices of toast with peanut butter or a bowl of cereal would usually suffice. But Saturday mornings were a completely different story. My mom would get up and make some kind of lavish breakfast. Usually it was pancakes, but sometimes, if we were lucky, she would whip up her French toast recipe. I would help my mom whisk together the eggs and milk, dip the leftover bread we had from our school sandwiches that week, and watch as she would fry them on the pan. So basically, I was learning how to make the best French toast from a young age!

I may not be able to experience those special mornings at home as often, but I sure do love to wake up and make a plate of French toast on a Saturday morning, especially using the few tricks I've picked up over the years.

The secret to making the best French toast
So what makes my French toast recipe different from the kind I grew up with? A little bit of added vanilla extract! This small amount of added flavor turns the French toast from a slice of simple eggy bread into a delectable meal to wake up to. Ever since I started adding vanilla extract to my French toast recipe, I never looked back. I would absolutely consider it the single best way to make French toast.

Use any bread you like
The best thing about this recipe is how versatile it can be. You can make French toast with whatever bread you have on hand. You can try it with simple sliced sandwich bread, or my personal favorite, slices of a leftover crusty French baguette or Italian loaf. For this example, I actually used a leftover semolina bread loaf which had some sesame seeds sprinkled on top—a unique added touch to this French toast recipe.

RECIPESThe Ultimate No-Bake Keto Cookie Dough RecipeI'm sure all of us know and love a cookie dough eater. These no-bake...
20/10/2022

RECIPES
The Ultimate No-Bake Keto Cookie Dough Recipe
I'm sure all of us know and love a cookie dough eater. These no-bake keto chocolate chip "cookies" are basically melt-in-your mouth low carb cookie dough. They are soft and scrumptious and sure to please anyone on the keto diet once the sweet cravings hit. And they won't knock you out of ketosis! We all know eating raw cookie dough is bad for you, but this edible (and keto!) version is guaranteed to satisfy your sweet tooth in no time. In fact, these cookies take mere minutes to make, so you'll be ready to treat yourself ASAP.

This cookie dough recipe is simple to make, but does require a bit of planning ahead, especially if you're just starting out on the keto diet. It calls for a few low carb baking ingredients that you might need to order off the internet or look for in a specialty store. But things like almond flour, alternative sweeteners, and sugar-free chocolate chips are so worth the investment as they're very versatile and can be used to make a plethora of low carb keto desserts. Once you've stocked your pantry with these keto staples, you'll be able to whip these babies up last-minute.

Do you have a keto kid in your life? This just might become their favorite dessert of all time. They can even make this no-bake treat themselves.

MAKES ABOUT 22 COOKIES
INGREDIENTS
3 Tbsp (1 1/2 oz) unsalted butter, melted
1/4 cup smooth unsweetened almond butter
1 1/4 cups (150g) blanched almond flour, like Bob's Red Mill
1/4 tsp fine sea salt
1/4 cup Lakanto Maple-Flavored Syrup
1 Tbsp Swerve Brown Sweetener
2 tsp vanilla extract
1/4 cup sugar-free chocolate chips, like ChocZero

HOW TO MAKE IT
1. In a large bowl, combine the butter, almond butter, almond flour, salt, syrup, sweetener, and vanilla extract until well mixed. Add in chocolate chips and mix to combine.

2. Portion into small- to medium-sized pieces and roll into balls (you should have about 22). Alternatively, you can press into a zippered storage bag and refrigerate or freeze until firm, then cut into squares.
3. Serve immediately or cover and refrigerate up to 5 days.

Low-Calorie Chicken and Black Bean NachosWe've never found a nacho worth recommending in the restaurant world. The sad t...
18/10/2022

Low-Calorie Chicken and Black Bean Nachos
We've never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth?

This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering. Don't worry, we've got plenty of shredded Monterey Jack cheese melted on top to keep you satisfied. A nacho is not a nacho without cheese, after all.

NUTRITION: 330 calories, 12 g fat (6 g saturated), 500 mg sodium

SERVES 6
YOU'LL NEED
6 oz tortilla chips
1 can (16 oz) black beans, rinsed and drained
1 1⁄2 cups shredded Monterey Jack cheese
1 cup shredded chicken (preferably from a store-bought rotisserie chicken)
1⁄2 red onion, diced
Juice of 2 limes
1⁄2 cup light sour cream
Chopped cilantro
Salsa (make your own, or pick up your favorite premade version)
Thinly sliced jalapeños (optional)

HOW TO MAKE IT
Preheat the oven to 425°F.
Arrange the chips in a single layer on a large baking sheet.
Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion.
Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
Combine the lime juice, sour cream, and cilantro. Spoon over the nachos.
Top with the salsa and jalapeños.
Eat This Tip
Don't you hate how your nachos arrive covered in copious amounts of cheese and greasy add-ons, only to find the toppings all but disappear as you work through the layers? The secret to a great nacho is all about balance. Put too much on, and that little chip grows soggy and overburdened. Add too little, and they're not really nachos, are they? To hit the sweet spot, spread a single layer of chips (the bigger, the better) on a baking sheet. Start with beans, followed by cheese, meats, and vegetables. Save all cold toppings (guac, salsa, etc.) for after the nachos emerge from the oven.

Flavorful Caramelized Onions RecipeIs there anything not made better by the addition of syrupy sweet slow-cooked caramel...
16/10/2022

Flavorful Caramelized Onions Recipe
Is there anything not made better by the addition of syrupy sweet slow-cooked caramelized onions? If there is, we haven't found it just yet. You can use this simple and delicious recipe to add to so very many different meals: to top your favorite roasted vegetable or meat, to mix into a nice stir-fry, to stir into a thick creamy soup, to top a batch of garlic bread, or you could even top a dip or spread with some before you serve it. The possibilities are endless! In this caramelized onions recipe, you can cook them for as long as you would like, depending on what you'll be using the final product for. We promise, they will only improve the longer you let them cook! But if you do plan to cook these down to an oniony jam (a consistency that is achieved after about 45 minutes of cooking), add an extra onion or two (you might as well, if you're taking the time to do this) and keep the flame really low. Don't have the time but still want the sweetness? Add a splash of balsamic vinegar in the final moments of cooking and you'll have yourself a whole new recipe!

MAKES 1 CUP
YOU'LL NEED
1 Tbsp olive oil
2 large red onions, sliced
1⁄2 tsp salt

HOW TO MAKE IT
Place all ingredients in a food processor and pulse until thoroughly blended.
Keeps for 1 week covered in the refrigerator.
Eat This Tip
What is onion jam anyway?

Okay, so above we mentioned that if you cook these onions long enough, they will slowly (yes, 45 minutes is slow for onions) turn into an oniony jam, of sorts. Most people classically tend to associate jam with sweeter ingredients like blueberries, strawberries or even raspberries. But there is a whole other world of savory and even spicy jams for you to play with here, and many of them taste just as great on a piece of toast or English Muffin in the morning as a sweet jam does. Next time you try this recipe, try adding a few additions like garlic or a few chili flakes. If you get really brave, try cartelizing a few strawberries in with your onions for a delicious contrast!

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