Food Recipes

  • Lemon Lime Bars
    by Chef in Training on August 1, 2020 at 11:00 am

    These Lemon Lime Bars are citrusy and refreshing. Each bite is bursting with exciting flavor that is light and fresh. Dessert comes in a variety of forms, for a variety of occasions, for each season. These Lemon Lime Bars are packed with a citrusy and refreshing taste. The filling is smooth and soft and pairs The post Lemon Lime Bars appeared first on Chef in Training.

  • Skillet Italian Herb Chicken Thighs
    by Chef in Training on July 30, 2020 at 11:00 am

    These Skillet Italian Herb Chicken Thighs are tender, juicy and are deliciously seasoned using a wonderful blend of spices. They are cooked in a cast iron skillet and are seared beautifully on the exterior.  Chicken is a universal favorite protein for my family. Chicken is easy to change up when it comes to flavors, ways The post Skillet Italian Herb Chicken Thighs appeared first on Chef in Training.

  • Korean Beef Bulgogi
    by Chef in Training on July 12, 2020 at 12:00 pm

    This Korean Beef Bulgogi is packed with delicious intense flavor. The beef is tender, juicy and marinated in a perfect blend of ingredients. The Gochujang Mayo is amazing and compliments the beef wonderfully. I am not going to lie. This Korean Beef Bulgogi has soared up to one of my all time favorite meals. It The post Korean Beef Bulgogi appeared first on Chef in Training.

  • Fluffy Pumpkin Mousse Pie
    by Shelly on October 26, 2020 at 12:13 pm

    This light and fluffy Pumpkin Mousse Pie is easy to make with a homemade cookie crumb crust and a whipped pumpkin topping. It’s full of pumpkin flavor and warm fall spices! Make sure to check out my Sweet Potato Pie, Apple Pie and Pecan Pie recipes too! This Fluffy Pumpkin Mousse Pie is a Must Try Thanksgiving Dessert This is one of the easiest homemade pumpkin pie recipes you’ll ever make. Continue reading Fluffy Pumpkin Mousse Pie at Cookies and Cups.

  • Pigs In A Blanket
    by Shelly on October 23, 2020 at 10:00 am

    Pigs in a Blanket are the ultimate old school party food…and I’ve taken the classic and amped up the flavor while keeping it easy. A brush of mustard on the pastry, a sprinkle of everything seasoning on top, and a sweet and tangy dipping sauce really sets this recipe apart! Pigs In A Blanket Are Everyone’s Favorite Party Appetizer! Let me start by saying that I am absolutely not reinventing the wheel here. Continue reading Pigs In A Blanket at Cookies and Cups.

  • Cookie Dough Brownies
    by Shelly on October 21, 2020 at 11:45 am

    Cookie Dough Brownies are fudgy brownies topped with cookie dough and chocolate ganache! It’s the ULTIMATE brownie, perfect when you can’t decide between a brownie and a cookie! Cookie Dough Brownies Are Out Of Control Amazing! Today I’m sharing with you basically the most amazing brownie that has ever existed. Imagine a fudgy, deliciously sweet brownie topped with egg-free cookie dough, and a thin layer or chocolate ganache. No, you’re not dreaming…this brownie could very well be in your hands today. Continue reading Cookie Dough Brownies at Cookies and Cups.

  • German Meatballs
    by Shelly on October 19, 2020 at 11:00 am

    This easy German Meatballs recipe is made with a savory mustard gravy sauce. Made with beef, pork and bacon, these meatballs are served on bacon sauerkraut. Pure comfort food! If you’re looking for a more classic meatball recipe, try my Baked Meatballs! Easy Homemade German Meatballs These meatballs are easy to cook on the stove in under 30 minutes, and the simple mustard gravy makes them even more irresistable. Continue reading German Meatballs at Cookies and Cups.

  • Blood Orange Punch
    by Shelly on October 15, 2020 at 1:02 pm

    This Blood Orange Punch is a sweet, citrusy, festive punch that is perfect for all the holidays from October to December! Add a little rum to make this an adult drink, or leave it out for a family friendly party punch! This is a post in collaboration with my partnership with Imperial Sugar. All opinions are my own. Blood Orange Punch Is Perfect For Your Halloween Party! I don’t normally post drink recipes here (except one lonely sangria recipe), but I thought this was a fun and festive party punch that is perfect for the season and can take you from Halloween through Christmas. Continue reading Blood Orange Punch at Cookies and Cups.

  • Paneer Tikka Masala
    by Dassana Amit on October 20, 2020 at 7:08 pm

    Paneer Tikka Masala This restaurant style Paneer Tikka Masala recipe is brimming with bright flavors from the spiced tomato onion curry sauce and delightfully marinated grilled cottage cheese. While this dish may be considered a labor of love, the time and effort are well worth it! This delicious traditional Punjabi dish is something the whole family will love.… READ: Paneer Tikka Masala

  • Shahi Paneer
    by Dassana Amit on October 9, 2020 at 7:35 pm

    Shahi Paneer This Shahi Paneer is deliciously rich and creamy, making it one of the most popular recipes in Mughlai cuisine. Fresh, unmelting cheese is married with a creamy gravy, perfect for serving with naan or roti. “Shahi” means “royalty,” and I can promise this dish is fit for a King! If you are looking for a… READ: Shahi Paneer

  • Navratri Recipes | 104 Navratri Fasting Recipes
    by Dassana Amit on October 6, 2020 at 8:19 pm

    Navratri Recipes | 104 Navratri Fasting Recipes Navratri Recipes – In this post, you will find a compiled list of navratri fasting or vrat recipes that are made during the Navratri festival. Or you can browse the complete collection of Vrat Recipes here. This year Sharad Navratri begins on 17 October 2020 and ends on 25 October 2020. Navratri Festival Navratri is one of the… READ: Navratri Recipes | 104 Navratri Fasting Recipes

  • Upma Recipe | Rava Upma
    by Dassana Amit on October 5, 2020 at 6:35 pm

    Upma Recipe | Rava Upma The upma recipe I share here is adapted from my mom’s recipe and continues to be a favorite in my home. The ingredients used to flavor the rava give it a deliciously satisfying taste that will make this dish one of your new favorite go-to breakfasts. What is Rava Upma Upma is a flavorful South… READ: Upma Recipe | Rava Upma

  • Chocolate Zucchini Bread
    by Dassana Amit on October 4, 2020 at 3:17 pm

    Chocolate Zucchini Bread A Chocolate Zucchini Bread that is moist and soft with a tender crumb made with whole wheat flour. This is an easy eggless & vegan zucchini bread made with your regular pantry staple ingredients. The photos of this zucchini bread recipe is a proof enough to show you the fab texture. About this recipe Zucchini… READ: Chocolate Zucchini Bread

  • Masala Bell Pepper Curry
    by admin on October 22, 2020 at 8:09 pm

    Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

  • Celebrating Navratri!
    by admin on October 21, 2020 at 10:19 pm

    Hello all! I hope everyone is doing well and getting used to our new normal. I know this year our holiday celebrations don't feel the same. We are used to celebrating with large numbers of people and celebrating the festival season. I know it may not be ideal, but we can still make the most of the season by getting together in our backyards with small groups. The post Celebrating Navratri! appeared first on Manjula's Kitchen.

  • Mexican Refried Beans and Salsa
    by admin on October 17, 2020 at 2:18 am

    My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish. The post Mexican Refried Beans and Salsa appeared first on Manjula's Kitchen.

  • Wishing You All A Very Happy Navratri
    by admin on October 16, 2020 at 11:44 pm

    Navratri is an incredibly lively festival that is full of vibrant colors, beautiful clothes, and rhythmic music. Family and friends come together to celebrate Garbha, a traditional dance from the state of Gujarat. Navratri, or “Nine nights”, is a festival which marks the onset of autumn. The nine days of Navratri are dedicated to the The post Wishing You All A Very Happy Navratri appeared first on Manjula's Kitchen.

  • Ras Malai Cake
    by admin on October 10, 2020 at 2:42 am

    Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as “paneer” or “chana”. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy! The post Ras Malai Cake appeared first on Manjula's Kitchen.

  • Easy Coconut Shrimp Curry
    by Karina on June 16, 2020 at 1:11 am

    Easy Coconut Shrimp Curry A flavour-filled shrimp curry with an aromatic coconut curry sauce cooks in no time from scratch! Forget jarred sauces….this sauce will have you licking your plates clean! Cook an incredible dinner with minimal ingredients with our Shrimp Curry recipe. A coconut curry sauce made with minimal ingredients simmers around tender shrimp makes for an incredible... The post Easy Coconut Shrimp Curry appeared first on Cafe Delites.

  • Buttery Garlic Naan Bread Recipe
    by Karina on June 13, 2020 at 1:11 am

    Buttery Garlic Naan Bread Recipe Buttery Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one! This Garlic Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants! These pillowy soft naan breads are so addictive, you will love how quick and easy this recipe is to make! Your... The post Buttery Garlic Naan Bread Recipe appeared first on Cafe Delites.

  • Grilled Steak with Browned Butter
    by Karina on June 9, 2020 at 4:22 pm

    Grilled Steak with Browned Butter Grilled Steak made better with Browned Butter infused with garlic and black pepper! Get the unbeatable browned butter flavour of a Steakhouse Steak right on your barbecue WITHOUT butter dripping right through the grill! Whether you’re grilling steak outside OR inside your house, your menu is not complete without a GOOD steak recipe. No restaurant... The post Grilled Steak with Browned Butter appeared first on Cafe Delites.

  • Crispy Garlic Roasted Potatoes
    by Karina on June 9, 2020 at 1:11 am

    Crispy Garlic Roasted Potatoes Crispy Garlic Roasted Potatoes are a super simple side dish perfect with anything! Buttery, garlicky, fluffy inside with crisp, golden edges… these roasted potatoes tick all my boxes! No need for bowls or pans when you can prepare AND cook your potatoes on ONE PAN! OVEN ROASTED POTATOES A fool-proof recipe, roasted potatoes are a... The post Crispy Garlic Roasted Potatoes appeared first on Cafe Delites.

  • Garlic Mushroom Chicken Bites
    by Karina on June 8, 2020 at 10:31 am

    Garlic Mushroom Chicken Bites Low Carb Garlic Mushroom Chicken Bites is the EASIEST dinner to throw together! Do it all in one skillet and let the flavours BLOW YOUR MIND! Mushroom Chicken Bites seared and cooked in buttery pan juices filled with herbs and spices, you will LOVE this new easy dinner recipe! All you need is one pan,... The post Garlic Mushroom Chicken Bites appeared first on Cafe Delites.

  • Chocolate Chip Peanut Butter Pumpkin Cookies
    by Rachel Maser on October 26, 2020 at 9:00 am

    Chocolate Chip Peanut Butter Pumpkin CookiesAutumn Weekends are for baking, don’t you think?! These cookies contain ALL of my very most favorite things: chewy oats, indulgent PB, glorious pumpkin, and of course chocolate…. You likely already have all the ingredients at home. ➡️When shopping for ingredients: Look for a higher percentage cacao for the chocolate more »

  • Sheet Pan Cajun Chicken
    by Rachel Maser on October 25, 2020 at 9:00 am

    Sheet Pan Cajun Chicken 🥢🥦🌶 Crazy DELICIOUS One-Sheet Pan Magic happening right here. Great for a weeknight dinner, also great for Meal Prep! We have everything coated in a thick homemade tangy + sweet sauce that adds SO MUCH SASS to our chicken & broccoli pieces. I adore sheet pan recipes – and this one more »

  • Crockpot, Instant Pot, or Stove top Cabbage Soup With Beef
    by Rachel Maser on October 24, 2020 at 9:00 am

    Crockpot, Instant Pot, or Stove top Cabbage Soup With Beef Protein Packed + Veggie Packed = Best Combo Soup season is truly my favorite…it’s like a warm comforting hug for your soul. Soup makes for a nutritious and economical way to feed lots of bellies! We’ve been living off of soup lately. With all of more »

  • Loaded + Super Satisfying Bean Soup
    by Rachel Maser on October 23, 2020 at 9:00 am

    Loaded + Super Satisfying Bean Soup Because you’re gonna need something EASY + DELICIOUS to feed all of your people throughout the colder months! Let’s make it hearty, nourishing, inexpensive, & SIMPLE! As with most soups – it tastes even better the next day, so double or triple your batch while you’re at it, and more »

  • Chocolate Energy Brownie Balls
    by Rachel Maser on October 21, 2020 at 9:00 am

    Chocolate Brownie Energy Balls These little energy balls are super satisfying! Try making them using different nut butters such as cashew butter, almond butter, or peanut butter. No-bake, and just 10 minutes hands-on time to make! This is a fun recipe to make with the kids. Perfect for a quick snack or after workout boost! more »

  • Hot and Creamy Artichoke Dip
    by Kelly Senyei on October 26, 2020 at 11:57 am

    Few appetizers can top the classic combination of garlic, two cheeses and artichoke hearts. It's creamy, warm and can be prepped a night in advance, making it the ultimate entertaining recipe. What's not to love?

  • The Best Cheddar Biscuits
    by Kelly Senyei on October 22, 2020 at 9:36 am

    When it comes to making biscuits from scratch, there are a few tricks that separates decent biscuits from slam-dunk biscuits, and it all starts with a simple...

  • Easy Chicken Potstickers with Soy Dipping Sauce
    by Kelly Senyei on October 19, 2020 at 12:03 pm

    New on Just a Taste…

  • Funfetti Marshmallow Popcorn Treats
    by Kelly Senyei on October 15, 2020 at 4:02 am

    Step aside, Rice Krispies. Your role in classic marshmallow treats has been reassigned to an equally as puffy alternative, popcorn. Toss in some rainbow sprinkles for extra pizzazz and you have the latest, stickiest sweet to steal the dessert spotlight: Funfetti Marshmallow Popcorn Treats...

  • Chocolate Swirl Banana Bread
    by Kelly Senyei on October 12, 2020 at 12:33 pm

    A freezer full of overripe bananas can lead to many a wondrous thing, from Banana Nut Pancakes to Banana Granola Muffins. But perhaps the greatest outcome resulting from the almost-past-its-prime produce is the one, the only, banana bread...

  • What the Proposed Ban on WeChat Means for NYC Chinese Restaurants
    by Tony Lin on October 26, 2020 at 8:27 pm

  • ‘This Is What’s Keeping Our Pantry Full’ | ‘De Esto Mantenemos la Despensa’
    by Samanta Helou Hernandez on October 26, 2020 at 7:42 pm

    The nonprofit No Us Without You feeds more than 1,300 undocumented families in Los Angeles that have been impacted by COVID-19. Here are some of their stories. It’s said that prep cooks, dishwashers, and bussers are the backbone of the restaurant industry, but when the pandemic arrived, forcing restaurants to shutter, it was these workers who were hardest hit. About 10 percent of restaurant employees in the United States are undocumented immigrants (many studies estimate that number to be much higher); although they pay taxes, with few exceptions, undocumented workers are unable to receive government aid like unemployment benefits. When COVID-19 put them out of work, many were forced to use up savings, and in the worst cases, choose between paying rent or buying food. As mutual aid efforts sprung up in response nationwide, Los Angeles-based grassroots organization No Us Without You started feeding the families of undocumented restaurant workers. The founders and weekly volunteers, who are all industry veterans, see their efforts as a way to give back to the essential workers that made their own careers possible. (Read more about No Us Without You here.) Below are some of the stories of these workers, in their own words. Gaspar, prep cook originally from Oaxaca, Mexico In Mexico, I didn't cook. I had my parents. They gave me everything. We weren't rich, but we always had enough food. In the '80s, you would hear people saying that in the United States, you make good money. People started leaving, and one of them was me. I was quite young, about 17 years old.The first job I had was in a car wash in Encino, and then I started working in a restaurant washing dishes, and eventually learned to cook. I worked for a Chinese company called Chinese Gourmet Express for like 14 years. I was a sous chef. All jobs are tiring, but there are jobs that kill you little by little; cooking is one of them. I'm already 50 years old. That's why I only work as a prep cook now. We are responsible for everything the cooks need. I was working at an American bar and restaurant when the pandemic started. First they cut our hours, and then they closed. To this day, I don't have a formal job.I went out to look for work standing on street corners. I found steady work two or three days a week cleaning a garden and taking care of cars. We've used the little savings we had to pay rent. Anything that we earn goes to rent.My wife's nephew told me he gets food from this organization and we signed up. It's honestly helped a lot because you can't get much with $100 at the market anymore. Everything is expensive. This help is like getting $100 in cash.I have two kids who graduated from college at UC Berkeley. They are working in San Francisco as nurses at a hospital. We are lucky. What we haven't been able to accomplish, they have accomplished.We aren't accepting help from them, because they have student debt. They have to get out of debt before they can help us.Yesterday I went to work at a [new] restaurant for the first time. They called me back. I hope they keep me. The government is saying that we [immigrants] are a burden: What a lie! They ignore our productivity. Hispanic people in general are the most cautious, they are the hardest workers. That's the reality in this country, everything is backwards.For example, in my case, I'm thankful to [No Us Without You] for this help, but outside of that, I don't get help from anywhere else. We fend for ourselves. We [immigrants] are the backbone of all businesses, not just restaurants. Because if you look at it, Hispanics are in construction, Hispanics are in gardening, Hispanics are in hotels, in the restaurants, fixing the streets, in everything. We are the support nationwide. Hispanics are the pillar of the nation, but it's difficult for people to recognize that. Many people are returning to Mexico. We are thinking of going back too. We have a place to go back to. We built a humble house on the land my parents left me. And I'm planning on starting a business. With my age, and the experience that I have living in this country, I realize that this isn't living. There comes a time where you can get sick, and what do we have here? The government isn't going to help you. En México, yo no cocinaba. Tenía mis papas. Ellos me daban todo. No éramos ricos pero siempre teníamos suficiente comida.En los 80 se escuchaba que la gente decía que ahí en Estados Unidos se gana bien. Entonces la gente se fue saliendo y uno de ellos fui yo. Estaba bastante joven. Tenía unos 17 años.El primer trabajo que tuve fue un car wash en Encino y después empecé a trabajar en un restaurante. Empecé lavando trastes. Y aprendí a cocinar.Trabajé en una compañía china que se llama Chinese Gourmet Express por como 14 años. Yo era sous chef.Yo digo que todos los trabajos cansan pero hay trabajos que te van matando poco a poco. Ya tengo 50. Por eso yo nada más trabajo en preparación. Nosotros somos responsables de todo lo que ocupan los cocineros. Estaba trabajando en un restaurante y bar americano cuando empezó la pandemia primero. Primero quitaron las horas y después cerraron. Hasta la fecha no he conseguido trabajo formalmente.Salía a buscar trabajo en las esquinas. Con suerte conseguí trabajo dos o tres días a la semana limpiando un jardín y cuidando carros. Para la renta hemos estado agarrando el poquito de ahorro que teníamos. Lo que ganamos se va a la renta.Un sobrino de mi señora me dijo que recibe comida de esta organización. Entonces nos inscribimos. La verdad nos ha servido bastante porque ahorita en el mercado ya no se compra nada con $100. Todo está caro. Es como si me hubieran dado unos $100 en dinero en efectivo.Yo tengo dos hijos graduados en el colegio en UC Berkeley. Ellos están trabajando allá en San Francisco. Son enfermeros en un hospital. Somos afortunados. Lo que no hemos podido hacer nosotros, lo hicieron ellos.No les estamos aceptando ayuda porque ellos también tienen deuda de la escuela. Tienen que salir de eso para que nos puedan ayudar.Ayer fui a trabajar con un señor, ya me llamó para que empiece en un restaurante. Ojalá que me diga que me quede.El gobierno está diciendo que somos una carga. ¡Qué mentira! Ignoran que somos productivos. La gente hispana en general son los más precavidos, son los más trabajadores. Esa es la realidad en este país, todo es lo contrario.Por ejemplo, en mi caso, estoy agradecido a [No Us Without You] por esta ayuda, pero de ahí yo no agarro una ayuda de ningún otro lado. Nos la buscamos como sea.Nosotros somos la columna vertebral de todos los negocios, no nada más en restaurantes. Porque si lo vemos, el hispano está en la construcción, el hispano está en la jardinería, el hispano está en las hotelerías, en los restaurantes, arreglando las calles, en todo. Somos el soporte a nivel nacional. Los hispanos somos el pilar de la nación, nada más que es muy difícil que se reconozca.Mucha gente está regresando a México. Nosotros ya estamos pensando en irnos. Nosotros tenemos donde llegar. Hemos hecho una casita humildemente en la tierra de los viejos. Yo voy a hacer mi propio negocio.Con la edad que tengo, la experiencia que tengo viviendo en este país, esto no es vida. Llega el momento en que uno se puede enfermar y ¿qué tiene uno? El gobierno no va a respaldar. José, busser originally from Oaxaca, Mexico I'm a computer technician. I used to work for the state government in Mexico. As my daughters were growing up, I wanted to give them a better education, and due to the limits of my education, I couldn't get better jobs. The economic situation leads us to migrate. I started working in a restaurant when I arrived 13 years ago. I started as a dishwasher in Bel Air and then as a busser at a luxury restaurant in Santa Monica. I currently work as a busser at an American seafood restaurant in West Hollywood. I also work at a Mexican restaurant in Century City. The truth is, living in Los Angeles with only one job isn't enough. I worked almost full time at both of them, but when the pandemic hit, everything closed.We definitely weren't expecting this. As migrants, we have no income from the government, nothing. I was out of work for four months.A friend told me about an organization that's helping immigrants. So I registered by phone.This has been very helpful to my family and my friends. The food they give us is of good quality, it's not just anything. I use the apple and celery to make green juices. I cut the squash and make it with eggs. The tortillas they give us are delicious. The yogurt I use to make smoothies. We use everything.In July, the restaurants reopened and I started working again, but with fewer hours. I work 25 hours in one restaurant and 25 hours in the other. Before, I worked about 35 hours at each.Working al fresco means being out in the sun. Where I work in West Hollywood we set up in the restaurant parking lot. One person sets the tables and chairs in the morning and we have to put them away at night. I'm 48 years old. It's hard work, but there's no other choice.We depend on businesses staying open. We have to be careful not to spread the infection.Exposing oneself [to COVID-19] is delicate for your health, and it also means not working for at least 15 days. Right now there's talk that things will close again. We'll be out of work again, out of resources. I spent the money I had saved up in those first four months of the pandemic.This pandemic came to depress us, to make us dip into our savings. I have a colleague who wasn't called back. They only called back about 70 percent of the staff. It makes you ask, "Why him and not me?"I always try to better myself and my situation, but work consumes me. In 2010, I took a graphic design course. I bought my computer. I have my accessories. Since I was an IT technician for 30 years, I know computers from top to bottom. I also have my camera and my lenses. I was working with a friend years ago taking wedding photos. I have the equipment in case I go back to Mexico; I can start a photography business there. Yo soy técnico en computación informática, estuve trabajando en el gobierno estatal en México. Mis hijas venían creciendo; quería darles una mejor educación y mi educación escolar pues me limitaba a obtener mejores puestos. La situación económica nos hace migrar.Yo empecé a trabajar en un restaurante desde que llegué hace 13 años. Me metí a trabajar en un restaurante en Bel Air como dishwasher. Después trabajé en un restaurante de lujo en Santa Mónica de busboy y ya empiezo. Yo trabajo de busboy en un restaurante americano de mariscos en West Hollywood y también trabajo en uno mexicano en Century City. La verdad, vivir en Los Ángeles con solo un trabajo no es suficiente. Yo trabajaba casi full time en los dos y viene esto de la pandemia y todo cerrado.No nos esperábamos esto definitivamente. Como nosotros somos migrantes, no tenemos ingresos por parte del gobierno, nada. Estuve cuatro meses sin trabajo.Un amigo me dijo de una organización que está ayudando a inmigrantes. Entonces me registré por teléfono. Esto ha sido de bastante ayuda para nosotros y para mis amigos. Los alimentos que nos dan son de buena calidad, no son cualquier cosa. La manzana y apio los uso para hacer jugos verdes. El squash la corto y la hago con huevo. La tortilla que nos dan es exquisita. El yogurt para hacer smoothie. Todo se ocupa. En julio se abrieron los restaurantes otra vez y empezamos con pocas horas. Trabajo 25 horas en uno y 25 horas en el otro. Antes trabajaba unas 35 horas en cada lugar.Trabajar al fresco es estar en el sol y por ejemplo en el trabajo donde estoy en West Hollywood estamos trabajando en el parking del restaurante. Una persona pone las mesas y sillas en la mañana y nosotros en la noche las tenemos que meter, todas las noches. Cuesta el trabajo pero tenemos que trabajar.Dependemos de la apertura. Nos tenemos que cuidar para no extender el contagio. Exponerse es delicado para la salud y también significa perder el trabajo por al menos 15 días. Ahorita se está hablando de que probablemente se vuelva a cerrar. Otra vez nos quedamos sin trabajo, nos quedamos sin recursos. Yo mi dinero que tenía ahorrado pues se me fue en esos primeros cuatro meses de la pandemia.Esto nos vino a deprimir, a echar mano en los ahorros. Tengo un compañero que no lo llamaron para trabajar. Llamaron como a un 70 por ciento a trabajar. Dice uno, "¿Por qué a mí no y a él sí?".Yo trato de superar pero el trabajo me consume. En el 2010 estudié un curso de diseño gráfico. Me compré mi computadora. Tengo mis accesorios, como soy técnico informático de hace 30 años. Entonces conozco la computadora de arriba para abajo. Yo tengo mi cámara fotográfica, mis lentes. Estuve trabajando con una amiga hace años haciendo fotos de bodas. Tengo mi equipo por si regreso a México; puedo trabajar en eso. Esperanza, lonchera cook originally from Michoacan, Mexico I came here because in Mexico there isn't much work, and there's a lot of poverty. If it's difficult here, the situation there is worse.I've been working as a cook at a lonchera [food truck] for 16 years. Before that, I worked as a prep cook at another lonchera.My mom taught me to cook. I cook meat for tacos, chicharrones, chicken, tortas, hamburgers. We also make Mexican dishes like chilaquiles, birria, ribs in green salsa with rice and beans. Mexican food sells very well.We drive around where the car dealerships are. Our clients are car salesmen, car washers, secretaries. We also go to two factories. I like my job, but I've been having a lot of knee problems from being on my feet 10 hours a day.This pandemic affected me a lot. I didn't work a single day for three months.I'm back at work now, but instead of working five days a week, I only work two. Sales have fallen because there aren't as many people at the car dealerships. Many car salesmen, car washers, and secretaries were let go.One day I drove by here and saw that there was food being distributed. We submitted an application. We don't miss a week because this is what's keeping our pantry full. It was a big relief because we're not even making enough money to pay the rent.Many people treat you with a lot of racism here, but they should realize that it's because of Latinos that California functions. Because who picks the fruit, the vegetables, all this that they're giving us in this box? Eggs, meat, milk: Who makes it? We Latinos. Many people don't see that. It's a lot of work. They don't see the effort people are making.I have a 22-year-old son who I brought from Mexico five years ago. But my older girl stayed; she had already made her life there. It's been 22 years since I've seen her.When I'm not at work, I dedicate myself to my home. I also sell homemade food to my friends. I make pozole or chiles rellenos or pupusas to earn a little extra money.My job is important to me because I can support my family and I like to see customers leave satisfied and liking the Mexican flavor. Me vine porque en México no hay mucho trabajo, hay mucha pobreza. Si aquí es difícil, allá está peor.Tengo 16 años trabajando como cocinera en una lonchera. Antes de eso también estaba en una lonchera pero como ayudante picando verdura.Mi mamá me enseñó a cocinar. Yo cocino carne para tacos, chicharrones, pollo, tortas, hamburguesas, todo eso. También hacemos platillos mexicanos como chilaquiles, birria, costillitas en salsa verde con su arroz y su frijol. La comida mexicana es muy bien vendida.Andamos por toda el área de donde están los dealers de carros. Nuestros clientes son vendedores de carro, lavadores de carro, hay secretarias. Vamos también a dos fábricas. Me gusta mi trabajo pero ya he tenido muchos problemas con mis rodillas por estar parada 10 horas al día.La pandemia me afectó mucho. Duré como tres meses sin trabajar ni un día.Ya estoy trabajando otra vez pero en lugar de trabajar los cinco días, solo trabajo dos. Se bajaron las ventas porque en los dealers ya no hay tanta gente. Descansaron muchos vendedores, muchas secretarias, muchos lavadores.Una vez pasamos por aquí y miramos que había distribución de comida. Metimos la aplicación y de ahí no faltamos porque de eso mantenemos la despensa. Nos ha aliviado mucho porque no estamos sacando ni para la renta. Mucha gente te trata con mucho racismo aquí, pero que se pongan a pensar, por nosotros los latinos, es que es California. Porque ¿quién pisca la fruta, la verdura, todo esto que nos están dando? Los huevos, la carne, la leche: ¿Quién lo hace? Nosotros los latinos. Mucha gente no lo ve. Es mucho trabajo. Y no ven el esfuerzo de la gente.Tengo un muchachito de 22 años. Ese me lo traje aquí como hace cinco años. Pero la muchacha ya mayor se quedó; ella ya hizo su vida. Tengo 22 años que no la veo.Cuando no estoy en mi trabajo me dedico a mi hogar. También vendo comida casera a mis amistades. Hago pozole o chiles rellenos o pupusas para ganar un dinerito extra.Para mí es importante mi trabajo porque puedo mantener a mi familia y me gusta ver a los clientes que se vayan satisfechos y que les guste el sazón mexicano. Máxima, prep cook originally from Chihuahua, Mexico I learned to cook from life. When I lived in Mexico, I worked in a hotel with a restaurant. I would make the beds and from there I would run down to the restaurant. I would tell the chefs, "Hey, I'll help you clean the beans, I'll help you choose the rice." I watched from afar how the food was being prepared and wrote everything down. Then, I would run home and I would prepare what I learned. Later, the chef saw that he couldn't get rid of me and asked me to be his assistant. He started showing me how to cook, and I said "I found my place."I love cooking. It's my life.I came here because I'm a single mom and my daughter wanted to go to college. How would I pay for it? I had to find a way. I was in New York for 12 years, where I worked at two Burger Kings and a Wendy's as a cook.I came to Los Angeles because my daughter wanted to come here. She had already finished college. I started working at a Burger King here too.Then I worked at [a West Hollywood restaurant] as a prep cook for four years. I would prepare everything they sold at night. All the cook has to do is take out the trays we prepare to finish cooking and then the dish goes to the table. Things are already measured. People don't see the back of house staff who are marginalized. The people in the back do the most work. And we're the ones who receive the least.From there I went to [a restaurant in Downtown LA] where I stayed for another four years until the pandemic started. They let us go because there was no work.I'm now 54 years old. I don't even know how I did it. I lost my car. This one I'm driving is my brother's. I don't spend anything on food. Because everything they [No Us Without You] give us is useful. It helps us a lot. I'll be honest with you: I owe a month's rent because I can't handle everything.There was a time during the pandemic when I went to Dodger Stadium with my daughter to collect cans and we would sell them. That's how we paid the electric bill.Right now, I'm working at a restaurant three days a week making ceviche. I've learned another job!I know that one day I'll tell this story. I'm going to say, "I survived." What I thank God for the most is that I haven't become infected. The most important thing is that your family is united.The downtown restaurant called me to see if they can hire me again. My hobby is food prep, the smell of the vegetables. What I like most is learning new things every day: That's the beauty of a restaurant that always changes menus. I love it there because the chef told me, "You take care of the spices." The basil, thyme, rosemary, all that passed through these little hands.When I finish all my work and I say, "And now what am I going to do for myself?," I take my grandson and I go hiking up a mountain. When he no longer wants to walk, I have to carry him on my back until we get to the top. I try to go out where there aren't many people. I try to find a way to be myself.My dream is to set up a stall and sell ceviches. I would love that; it's my most precious dream. But it's just a dream. Yo aprendí a cocinar de la vida. Cuando vivía en México, trabajé en un hotel con un restaurante. Yo arreglaba las camas y de ahí bajaba corriendo al restaurante. Les decía a los chefs, "Oye te ayudo a limpiar frijoles, yo te ayudo a escoger el arroz". Veía de lejos como preparaban la comida y apuntaba todo. Me iba corriendo para mi casa y yo preparaba lo que aprendía. Ya después vio el chef que no me podía sacar de la cocina y me preguntó si quería ser su ayudante. Él empezó a enseñarme la cocina y dije "De aquí soy".Me encanta la cocina. Esa es mi vida.Yo me vine aquí porque soy mamá soltera y mi hija quería sacar su universidad y ¿de dónde yo sacaba? Tenía que buscarle. Estuve en Nueva York 12 años. Trabajaba como cocinera en dos Burger Kings y un Wendy's.Me vine para Los Ángeles porque mi hija quería venirse. Ya había terminado la universidad. Empecé a trabajar en un Burger King aquí también.Después trabajé en [un restaurante de West Hollywood] como preparadora por cuatro años. Preparaba todo lo que vendían en la noche. El cocinero nada más saca de los trays que le ponemos nosotros para terminar de cocinar y va para la mesa. Ya están medidas las cosas. La gente no ve que los trabajadores de atrás son marginados. Las personas que están atrás son las que más hacen el trabajo. Y somos los que menos recibimos.Despues me fui a [un restaurante en el centro de Los Ángeles] donde estuve otros cuatro años hasta que empezó la pandemia. Nos despidieron a todos porque no había trabajo.Yo tengo ahorita 54 años. Ni yo sé cómo lo hice. Perdí el carro. Este carro es de mi hermano. No gasto nada en comida. Porque todo lo que ellos [No Us Without You] me dan me sirve. Nos ayuda mucho. Ahorita no te voy a mentir: debo un mes de renta porque no puedo con todo.Hubo una temporada durante la pandemia que me iba al estadio de los Dodgers con mi hija a recoger botes y los vendíamos. Con eso pagamos la luz.Ahorita voy a un restaurante, ahí me dan tres días de trabajo como cevichera. ¡Ya aprendí otro trabajo más!Yo sé que un día voy a contar esto. Voy a decir, "Sobreviví". Y lo que le doy más gracias a Dios es que no me he contagiado de nada. Lo principal es que tu familia esté unida.Ahorita me llamaron del restaurante en el centro para ver si me vuelven a contratar. Mi hobby es la preparación, el olor a las verduras. Lo que más me gusta es cada día aprender cosas. Eso es lo bonito de un restaurante que siempre cambia los menús. Me encantaba ese restaurante porque el chef me decía a mí, "Tú te encargas de los olores". La albahaca, el tomillo, el rosemary, todo eso pasaba por estas manitas.Cuando ya termino toda mi labor y digo, "¿Y ahora que voy a hacer para mí?", me llevo a mi nieto y me voy al cerro a caminar. Donde él ya no quiere caminar tengo que cargarlo en la espalda hasta que llegamos arriba. Trato la manera de salir donde no hay mucha gente. Trato la manera de ser yo.Mi sueño es poner un local y vender ceviches. Me encantaría; es mi sueño adorado. Pero eso es un sueño nada más. Samanta Helou Hernandez is a multimedia journalist and photographer based in LA covering culture, identity, and social issues. Copy edited by Emily Safrin

  • What Is the Future of Restaurant Menus?
    by Amanda Kludt on October 26, 2020 at 7:42 pm

    Restaurateur Wilson Tang talks QR codes and embracing the future on Eater’s Digest Many restaurants across the U.S. are adopting QR code menus to cut down on interactions between waitstaff and customers. Now that both customers and restaurant owners are used to the convenience of the digital menu, will they ever go back to paper? Or is there a level of service, humanity, and engagement that’s missing? This week on the Eater’s Digest podcast, restaurateur Wilson Tang of Nom Wah Tea Parlor talks about the future of the QR code menu system and how the cell phone has taken over ordering and paying at his restaurants in China. He also discusses how the power dynamic between customer and restaurant owner has shifted as the expectations around hospitality changed during this pandemic. Then, Amanda and Dan talk ferris wheel dining, delivery, and Whole Foods trend forecasting. Listen and subscribe to Eater’s Digest on Apple Podcasts.

  • Taking Care of the Back of the House
    by Meghan McCarron on October 26, 2020 at 4:32 pm

    1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. At the first tent, Damian Diaz greeted every arrival with cold Topo Chicos and bright greetings in Spanish. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. Next, the cars pulled up to a second tent, where volunteers loaded boxes of food into open trunks, back seats, and any other space they could find. Each family received two boxes totaling 100 pounds of food, and many cars were picking up for multiple households. Diaz teased one arrival about the full-sized bottle of Tapatio in his cup holder; he greeted dogs; volunteer Mykle Casarin handed a Star Wars book to a little boy and made him promise to tell her what he thinks next week. That day, the nonprofit No Us Without You would distribute food to 300 families of undocumented restaurant workers. Founded by Diaz and Othón Nolasco, veteran bartenders behind some of Los Angeles’s hippest cocktail bars and co-owners of consulting group Va’La Hospitality, the group is dedicated to helping the most vulnerable workers in an industry in slow-motion collapse. No Us Without You serves 1,300 (and counting) families and distributes almost 120,000 pounds of food a week, fueled by official relief programs and massive amounts of donations. The USDA program, provided through Vesta Foods, ends on October 31, but even after that program ends, using their fluency with wholesalers and suppliers, No Us Without You can feed a family of four for $33 a week. From top left: Nolasco behind the wheel; rice, beans, and chorizo; volunteer Cedric Ransburg packs a food box Nolasco says the project was born out of a moment of anger. When Los Angeles locked down in March, Nolasco and Diaz watched restaurant GoFundMes sprout across social media for front-of-house employees, who tend to be better paid and have citizenship status, making them eligible for government relief. “Who was taking care of back of house?” Nolasco wondered. According to a 2014 Pew report, roughly 9 percent of the hospitality workforce is undocumented; in Los Angeles, that number is undoubtedly higher (advocacy group One Fair Wage puts it at 40 percent). Many of these workers have taxes withheld from their paychecks, but when the COVID crisis arrived, the vast majority could not access the unemployment system they contributed to. As restaurants shut their doors en masse, Nolasco and Diaz reached out to 10 undocumented restaurant workers they knew personally; all of them needed help feeding their families. As they expanded to 30 families, then 100, then 500 through Instagram and word of mouth, Diaz and Nolasco strove to build a system that respects the people they’re helping as skilled restaurant workers who know good-quality food, and who are often the first to help their colleagues. “When you come in hungover, who is putting away your liquor order? Who’s making posole for family meal, even at a Japanese restaurant?” Diaz says. He is personally in touch with all 1,300 families weekly, checking in on what they need, vetting and ushering in newcomers (the group turns down anyone who is not a restaurant worker), providing a listening ear, and generally building the trust essential to working with people who are both vulnerable and tend to resist help. Sometimes, when a member of a family finds work, they ask to leave the program, but Diaz urges people to keep accepting food so they can pay off deferred rent or any debt they’ve incurred. To run a bar is to be a master of cold logistics and warm hospitality; it requires the ability to haul kegs and pour a drink for a regular who’s had a bad day; it requires individual ingenuity and a love of working as part of a team. It’s difficult to imagine a set of skills better suited to running a nonprofit. No Us Without You works because it embraces the pandemic’s ethos of mutual aid, not only in its explicit mission of helping former colleagues who once helped you, but in the structure the organization provides for people who have no idea when their industry might come back. From top left: Checking in a new arrival; a volunteer loads food boxes; a box filled with vegetables, cheese, and hard-boiled eggs; a volunteer hands out juice boxes for kids The volunteers — bartenders, bar managers, chefs, liquor reps, and barbacks — are all former colleagues of Diaz and Nolasco’s, and the trust built in the bar trenches makes the operation hum. Before the families arrived that Tuesday, the team loaded USDA food relief boxes, filled with staple vegetables, dairy products, and hard-boiled eggs, with rice, beans, chorizo, pasta, and marinara sauce. Ally DeVellis, a bartender, said building out the boxes is not unlike being behind the bar on a busy night, though the stakes are higher. “If you mess up, it’s different than garnishing incorrectly — a family doesn’t get rice for a week.” DeVellis is currently on unemployment, which covers only her basic necessities, and she bemoaned the government “fighting with itself.” But she said volunteering with No Us Without You was good for her own morale; she takes solace in the hard, sweaty work, and its mission. In the nonprofit’s scrappy early days back in the spring, Diaz and Nolasco had distributed the food boxes from Va’La Hospitality’s office in the working class Latino neighborhood of Boyle Heights, across the river from downtown. But they worried inviting undocumented people to the same location week after week risked attracting the interest of ICE, so now the team goes through the extra steps of packing and unpacking a refrigerated truck and setting up in a rotating series of locations known only to the families they serve. (Diaz scouts for new locations on his bike.) No Us Without You is nimble, and that nimbleness, combined with an abundance of out-of-work and furloughed workers eager to help, has allowed them to grow rapidly, and offer much more than boxes of food. At first, they distributed out of Nolasco’s pickup; then they were able to snag a truck. Va’La hospitality’s office, with its exposed brick walls and stylish bar, now looks less like a clubhouse than a relief center, stacked with crates of rice and beans, the bar scattered with children’s books. Contacts from the beverage world offer everything from corporate sponsorship to makeup kits. For every need that arises, Diaz, Nolasco, and their core volunteers try to meet it. Their organization now feeds the families of mariachis and street vendors, two other groups hit hard by COVID-19. They run a community fridge, maintained to restaurant sanitation standards, to help those struggling in the nonprofit’s immediate neighborhood. If a member doesn’t have a car? Delivery. If their phone doesn’t work? They text over WhatsApp, when the person can get free Wi-Fi at McDonald’s. They’re piloting a tutoring program; growing out their library; surveying their membership about pet food needs (there are several iguanas). Co-founders Othón Nolasco and Damian DiazThat Tuesday, Nolasco made a surprise trip down to South Los Angeles, after a man who usually picked up for a large group of families fell ill. As the day grew hot and the line of cars grew longer, Diaz grabbed a wheeled cooler of Topo Chico and ran cold water down to the people waiting, running up and down in the heat over and over, a smile on his face. No Us Without You gives out water first explicitly to recall the hospitality of a restaurant. “They keep trusting us because they see us wanting to bust our butts for them,” Diaz said. Diaz and Nolasco aren’t sure they will go back to the bar industry. Undocumented workers were exploited, underpaid, and discriminated against before COVID-19, and the hospitality industry has done too little for the people who power it for too long. Daniel Zarate, a bar manager who has been part of No Us Without You since the beginning, said, “I don’t see us going back to the industry. I see us after COVID, we will keep helping families.” He cracked a smile and added, “This is the first job my parents are proud of.” Meghan McCarron is Eater’s special correspondent. Samanta Helou Hernandez is a multimedia journalist and photographer based in LA covering culture, identity, and social issues.

  • Get Wine Chosen by Restaurant Industry Pros Delivered to Your Door Every Month
    by Eater Staff on October 26, 2020 at 3:00 pm

    Introducing Eater Wine Club, a monthly wine subscription One of the things we love most about food is wine. Specifically, the wine you get to drink while dining out at your favorite restaurant, be it your go-to local joint or the fanciest place in town. This is wine selected by someone who knows what they’re doing — a professional who understands how to decode a label and what kind of grapes will make your food taste that much better. So what if, we wondered, we made it possible to experience that kind of hospitality right at home? Well, we did it! We’re so excited to launch Eater Wine Club, a brand-new monthly wine subscription box. Our extensive network of local editors is teaming up with sommeliers and beverage directors from some of our favorite restaurants, bars, and shops across the country to curate a new experience each month, with ever-changing themes and bottles (two or four per box, your choice!) and plenty of perks. Sign up and you’ll get a box full of surprising and highly drinkable wines on your doorstep every month, plus an exclusive newsletter and an invite to our monthly wine party. This month, our debut wine partner is Zwann Grays, the irrepressible beverage director at beloved Brooklyn restaurants Olmsted and Maison Yaki. Grays has curated a box of Greek wines, featuring the kind of ancient grapes that are actually the forebears to many of the very cool wines — skin-contact included! — we love today. So join the club and invite your friends — from the one who geeks out over cool labels and funky tastes to the one who just wants you to hand them a glass of something delicious that’ll make their food pop. Sign up for Eater Wine Club here (and get in soon, as space is limited)! We’ll see you at the party.

  • Bhindi Masala Recipe - Bhindi Tamatar Ki Sabzi
    by (Archana Doshi) on October 26, 2020 at 12:00 am

    The Bhindi Masala Recipe is a simple and quick recipe that you can make in a jiffy for a weeknight dinner. All you need is Bhindi (Okra/lady's finger), tomatoes and onions and a few basic spices. The Bhindi is first cooked along with onions and the chopped tomatoes are added once the bhindi is three-fourth cooked. Full of flavour and taste, this Bhindi Masala can be made quickly to be packed into your office lunch boxes as well.  Bhindi has many health benefits and rich in folic acid and Vitamin B6. Also it is low in calories and so is a good addition to your daily diet.  Serve the Bhindi Masala Recipe along with Phulka and Lauki Chana Dal for a weekday meal. You can also pack it in your Lunch Box along with Tawa Paratha. You can also try other Bhindi Recipes, that you can make for your everyday meals: Dahi Bhindi Recipe Dahi Achari Bhindi Recipe Crispy Fried Kurkuri Bhindi Recipe

  • Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry
    by (Archana Doshi) on October 26, 2020 at 12:00 am

    Kerala Kadala Curry Recipe is a delectable recipe that is a popular dish from the Kerala Cuisine. Kadala in this dish means chickpeas and most popularly the kala chana or the brown chickpea is used to make this dish. The coconut is ground along with fennel and coriander seeds and then cooked along in a gravy that has flavours coming from baby onions, green chillies and curry leaves along with the addition of cooking it in coconut oil. The simple and yet delectable flavours make this Kadala Curry absolutely lip smacking delicious.  Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam. Here are a few more Kerala delicacies to try Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut) Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry) Kerala Cheriya Ulli Sambar Recipe Kerala Chicken Curry Recipe With Freshly Ground Spices

  • Baked Creamy Potato Gratin Recipe
    by (Archana Doshi) on October 26, 2020 at 12:00 am

    Baked and Creamy Potato Gratin along with fresh Spiced Carrot and Onion Soup Recipe and a Toast is a family favorite.It you have a big holiday party for Christmas or Thanksgiving, then this gratin is an exciting and a delectable way of serving potatoes. It makes a perfect dinner and I love to add in a few carrot slices and sweet potatoes to this as well, to give that extra nutrition and taste.  If you like Gratins, then you must try some of our favorites Ultimate Potato Gratin Dauphinois Vegetable Au Gratin with Cauliflower Carrots and Beans Tomato Corn Au Gratin (French Style Creamy Tomato And Corn Bake)  

  • Mangalore Cucumber Chana Dal Subzi Recipe
    by (Archana's Kitchen) on October 25, 2020 at 12:00 am

    Mangalore Cucumber Chana Dal Sabzi Recipe is a nutritious recipe that combined the Bottle Gourd and lentils making it a perfect dish for a wholesome lunch or dinner. This curry is made with mangalore cucumber which is a widely used vegetable in many parts of Mangalore which is in south India. Pulses are an essential part of ingredient in most of the Indian meals. They are low glycemic index. That helps you to keep your sugar levels in control. Mangalore cucumber on the other hand is a good source of potassium and sodium which controls the blood pressure levels. Serve the Mangalore Cucumber Chana Dal Sabzi Recipe along with phulka, raita and jeera rice to make it a complete meal. If you are looking for more Mangalore Cucumber recipes here are some :  Konkani Style Southe Koddel Recipe Maskasangi Magge Koddel Recipe Udupi Style Southekayi Palya Recipe

  • Andhra Style Pachi Pulusu Recipe -Raw Tamarind Rasam
    by (Archana's Kitchen) on October 25, 2020 at 12:00 am

    Andhra Style Pachi Pulusu Recipe (Raw Tamarind Rasam Recipe) is a different way of creating a rasam that has been followed by the people from Andhra Pradesh and Telangana. This rasam is not heated and rather prepared directly with squeezed tamarind water, sliced onions, roasted green chilli, fresh coriander leaves. The rasam is a specialty in those places and it is made very spicy, and thin. Sometimes when there is a huge production of raw mango during the summer, the tamarind pulp is replaced by the stewed raw mango. Serve the Pachi Pulusu Recipe along with hot steamed rice, palya, and Gor Keri Recipe by the side to relish your lunch meals.  If you are looking for more rasam recipes here are some: Pineapple Rasam Recipe Mango Rasam Recipe Thakkali Rasam Recipe

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  • Friday Faves
    by Heidi on October 23, 2020 at 12:00 pm

    Hello and happy Friday! Next weekend we’ll be celebrating Halloween, and what a totally weirdo Halloween it will be. The parties, the pumpkin patches, hay rides, and the haunted houses are all looking and feeling a whole lot different this year. We live on a steep hill so we don’t get many trick or treaters,... continue reading... about Friday Faves The post Friday Faves appeared first on foodiecrush.

  • 30 Dinner Ideas to Make When There’s No Time to Cook
    by Hayley on October 22, 2020 at 11:00 am

    These 30 quick and easy, tasty dinner ideas are the perfect dinner recipes for even the busiest times of the week. Easy Dinner Ideas It’s that time of year where we trade in pool time for school time. As we gear up for shorter yet somehow fuller days that seem to slip right through our busy... continue reading... about 30 Dinner Ideas to Make When There’s No Time to Cook The post 30 Dinner Ideas to Make When There’s No Time to Cook appeared first on foodiecrush.

  • Pumpkin Bread
    by Heidi on October 21, 2020 at 12:00 pm

    So simple to make, you don’t even need a mixer for this perfectly moist pumpkin bread recipe made from scratch. Simple to Make Moist Pumpkin Bread Every time I make a quick bread (hello lovely banana bread), I wonder why I don’t make them more often. They’re so quick and easy to make. But the... continue reading... about Pumpkin Bread The post Pumpkin Bread appeared first on foodiecrush.

  • Swedish Meatballs
    by Heidi on October 19, 2020 at 1:59 pm

    These warm-spiced Swedish meatballs in a lush and easy cream gravy sauce are just like those served at Ikea, but made even more tasty when fixed at home. This post is brought to you by DeLallo Foods Strolling through the maze that is Ikea, who hasn’t arrived at the café mid way through the shopping... continue reading... about Swedish Meatballs The post Swedish Meatballs appeared first on foodiecrush.

  • Friday Faves
    by Heidi on October 16, 2020 at 12:00 pm

    Hey hey and happy Friday. How are you? And what can I do for you? That’s how I started yesterday’s morning conversation with my teenage daughter. It’s how I should start conversations with everyone I love, every day. I’ve been bossy all my life. I come by it honestly. I mean, I was just 5... continue reading... about Friday Faves The post Friday Faves appeared first on foodiecrush.

  • No Bean Chili
    by Maria Lichty on October 26, 2020 at 10:00 am

    No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It also freezes well! A chili with no beans? Is that even possible? Yep! This is a meat… The post No Bean Chili appeared first on Two Peas & Their Pod.

  • Easy Butternut Squash Soup
    by Maria Lichty on October 23, 2020 at 11:30 am

    This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our… The post Easy Butternut Squash Soup appeared first on Two Peas & Their Pod.

  • This and That
    by Maria Lichty on October 22, 2020 at 10:00 am

    His We drove up Mirror Lake Highway and it was beautiful. It got a little chilly at the top. It made me and the boys excited for winter. Maria was just freezing, ha! I watched Alone on Netflix and it was fascinating. I also watched the movie Enola Holmes. I highly recommend it. We voted… The post This and That appeared first on Two Peas & Their Pod.

  • Healthy Pumpkin Pancakes
    by Maria Lichty on October 21, 2020 at 10:00 am

    Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast! Remember my Easy Blender Pancakes? This simple recipe made with pantry ingredients was such a hit that… The post Healthy Pumpkin Pancakes appeared first on Two Peas & Their Pod.

  • Honey Rosemary Baked Salmon with Sweet Potatoes
    by Maria Lichty on October 19, 2020 at 10:00 am

    Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal! Sheet Pan Salmon If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. This Honey Rosemary Baked Salmon recipe fits all of the above. It’s easy,… The post Honey Rosemary Baked Salmon with Sweet Potatoes appeared first on Two Peas & Their Pod.

  • Mini Pumpkin Pies
    by Sally on October 24, 2020 at 9:00 am

    Mini Pumpkin Pies My original pumpkin pie recipe is a huge hit every fall season. One of the most frequent questions I receive is "how can I turn this into mini pumpkin pies?" I'm always happy to answer this, but I figured it'd be most helpful to have a separate post dedicated to Mini Pumpkin Pies. Instead of telling you how I do it, let's show you the process. These are FUN and let's be honest... the cuteness is hard to resist. Best of all: no blind baking the pie crust! The post Mini Pumpkin Pies appeared first on Sally's Baking Addiction.

  • Caramel Apple Upside Down Cake
    by Sally on October 21, 2020 at 2:00 pm

    Caramel Apple Upside Down Cake I can't wait for you to try this recipe. I'm sharing some updates for my Caramel Apple Upside Down Cake today! This recipe, included in today's new blog post, combines a soft cinnamon-spiced cake with buttery caramelized apples. After inverting, the topping's juices seep down into the cake and add unbeatable flavor and moisture. What you'll love most, besides the flavors, is that there’s no fancy decoration required-- the lovely garnish is literally baked into the cake! A fall must-make. The post Caramel Apple Upside Down Cake appeared first on Sally's Baking Addiction.

  • Tiramisu Crepe Cake
    by Sally on October 19, 2020 at 3:00 pm

    Tiramisu Crepe Cake I'm bringing you a brand new cake recipe on my blog today, complete with homemade crepes (which was a Sally's Baking Challenge recipe earlier this year!) and creamy tiramisu mascarpone filling. About 50 layers total! Though it looks and sounds fancy, this is actually a no-bake cake and can be prepped ahead of time. If you're looking for something different to try, put tiramisu crepe cake on the menu! The post Tiramisu Crepe Cake appeared first on Sally's Baking Addiction.

  • Carrot Cake Loaf (Quick Bread)
    by Sally on October 12, 2020 at 4:00 am

    Carrot Cake Loaf (Quick Bread) Unless you keep oodles of baking ingredients on hand, you may be having a hard time finding canned pumpkin right now. And if you're craving fall flavors-- and don't want to make homemade pumpkin puree-- why not turn to pumpkin's equally spiced and readily available cousin? This is carrot cake turned into a carrot cake loaf. It's dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. New recipe on my blog today! The post Carrot Cake Loaf (Quick Bread) appeared first on Sally's Baking Addiction.

  • Pumpkin Baked Oatmeal Cups
    by Sally on October 6, 2020 at 3:33 pm

    Pumpkin Baked Oatmeal Cups These soft & chewy pumpkin baked oatmeal cups are one of my favorite treats to make during the fall season. Not only are they wonderfully flavorful and spiced, they're a relatively healthy option and SUPER easy to make. The whole family, toddler included, loves them. Grab this recipe, plus an apple cinnamon version, on my blog today. The post Pumpkin Baked Oatmeal Cups appeared first on Sally's Baking Addiction.

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  • Chokladbollar: Swedish Chocolate Balls {Vegan + GF}
    by Andrea on October 15, 2020 at 8:35 am

    Vegan Swedish Chocolate balls (chokladbollar) are a super popular sweet treat. The perfect healthy-ish dessert to satisfy chocolate cravings! I discovered these chocolate balls while on holiday in Gothenburg a few years ago. These delicious chocolate balls won my heart at the very first bite. They're SO addicting. Once you try them it takes a... Read More The post Chokladbollar: Swedish Chocolate Balls {Vegan + GF} appeared first on The Petite Cook™.

  • Easy Cottage Pie
    by Andrea on October 4, 2020 at 5:21 pm

    The perfect comforting family meal, this easy cottage pie features a layer of flavourful meat and veggies topped with fluffy mashed potatoes. This delicious and easy cottage pie recipe is a must-try! It’s loaded with flavorful ground meat and vegetables, is topped with creamy mashed potatoes, and then is baked to perfection- making for the... Read More The post Easy Cottage Pie appeared first on The Petite Cook™.

  • Creamy Cannellini Bean Soup with Garlic and Thyme
    by Andrea on September 28, 2020 at 11:15 am

    This Tuscan-inspired creamy cannellini bean soup makes the most out of just 6 simple pantry ingredients and it's ready in just 20 minutes! This easy cannellini bean soup can be whipped up with just a handful of pantry ingredients, such as canned beans, garlic, and potatoes. Fresh thyme and garlic will give this humble soup... Read More The post Creamy Cannellini Bean Soup with Garlic and Thyme appeared first on The Petite Cook™.

  • One-Pot Barley Risotto with Pumpkin
    by Andrea on September 21, 2020 at 7:44 am

    This one-pot pearl barley risotto with pumpkin is healthy comfort food at its best. Simple ingredients create a 30-minute vegan meal perfect for a weeknight dinner! Barley risotto is also called orzotto , and it's like an Italian risotto that features pearl barley instead of rice. Paired with a glass of wine, this is exactly... Read More The post One-Pot Barley Risotto with Pumpkin appeared first on The Petite Cook™.

  • Easy Homemade Mozzarella
    by Andrea on September 16, 2020 at 3:03 pm

    Homemade mozzarella is so tasty! Ready in 30 min, the popular Italian cheese is super easy to make at home, and you need just 4 ingredients. Who doesn't love mozzarella? Soft, juicy, and incredibly milky, it's delicious on its own, and it can instantly brighten up lots of dishes, from pasta bake to salads, and... Read More The post Easy Homemade Mozzarella appeared first on The Petite Cook™.