recipe
Best recipes from the Feast community cookbook for your home kitchen.
Seaweed Soup Recipe - My Savior Food
Growing up as an Asian, my Mom had taught me to eat rice 3 times a day; once for breakfast, then lunch and lastly dinner. There would always be rice on our dining table. But most of the time, I found myself enjoying it the most while eating it along with any soup or broth. On the other hand, I have married someone who almost never eats soup. My husband much prefers anything that is potato-based (wedges, chips, waffles or hash browns) and roasted chicken (totally plain with no added seasoning).
By Ratri Kelana5 years ago in Feast
Chili So Soon
So for the past two mornings we wake up to temperatures in the 40s. Can this be possible in the middle of September? Well, after the year we have had, anything is possible. Thankfully, the forecast looks better towards the end of the week and we may even hit 75!
By Elaine M. Gallagher5 years ago in Feast
Lubed Up and Fully Loaded Hazelnut Brownies
It all started with John Barrowman aka Big Hair Boy, and his lockdown videos that kept his fans sane during the seemingly endless months of nothingness. One morning I awoke to the video that would begin my own food challenge. John aka Captain Jack, had created a tutorial for three ingredient Brownies and it seemed so simple I decided that I would give it a go. They were delicious but I became convinced that I could make them better, stronger and ever more chocolatey. For months, I have slaved over the great Brownie conundrum. I have made so many different versions of these Brownies. Some had marshmallows (which while tasty made the texture so wrong) , some were cooked at 200C for 20 minutes others at 160C for an hour. Gradually I made the recipe my own until finally, I bit into that first perfect batch.
By Clara Elizabeth Hamilton Orr Burns5 years ago in Feast
Up in Smoke
I can't remember the last time that I cooked over an open fire, at least not anything more than hot dogs or marshmallows. At one point, it was a regular occurrence, as much a part of my life as school, sleep, and cereal. Even though it's been years, the smell of an open fire still brings me back to those wonderful moments of family and community around an open fire.
By Matthew Woodall5 years ago in Feast
Banana Bread Heaven
Come in really close! Even closer! I'm about to share a recipe that I've held close since I was a child, if not for how light and spongy the outcome is, then how simple the recipe itself is, making it the first thing I baked when I moved out of my childhood home. Even when set aside and frozen for another day, (which happened a lot for us growing up), it was still always my first pick.
By Najah Muhammad5 years ago in Feast
THE ONE SECRET INGREDIATE FOR MAKING BREAD PUDDING
There isn't anything better than eating Bread Pudding. In my Italian family, my mom made the best bread pudding. My dad loved it so did I and my sisters. My mom would put raisins in it and when she took it out of the oven we all could not wait to eat it. Sometimes she would serve it to us with ice cream. Boy was that good we all wanted more bread pudding with ice cream. My mom liked to cook and bake and taught me and my two siblings to cook and bake too. Making bread pudding is pretty easy but if you have never made it before it could be overwhelming. In my Italian family, my mom always made sure everyone ate first. Then she would serve her self last and eat. No one walked away from the table hungry.
By rose m lewis5 years ago in Feast
Grandma Ruth's Fruity Oatmeal Cookies
Each year as the fall months begin and the holidays are nearing, I begin to have a very distinct craving of something very special. Cookies! But, not any ordinary cookies. These cookies are the best of the best in oatmeal cookies. They are so very special that I get a warm and cozy feeling just thinking about them. It is said that certain smells and tastes can trigger emotions and memories. Well, these cookies do just that. For me, they represent a special kind of love that only a mother can have for her child. When I eat them, they give me a special kind of comfort of home, tradition and love. Who knew a cookie could bring so much emotion?
By Marcella Mitchell5 years ago in Feast
Vegetarian Chili
In 1975, I was a bilingual teacher in the Barrio of Palm Springs. I had twenty four wonderful children from Mexican families that were farm workers in the area. None of them spoke English and all communication was in Spanish. I was using my high school Spanish while taking extended Spanish lessons at the local college to improve my vocabulary. Most years I would wind up with an entirely different roll of students by the end of the year because of the migrant workers moving on to different farms and new families moving in. I loved teaching these children because they were always respectful and willing to learn as much as they could. The parents were always supporting and willing to do all they could to help their children. I never had any discipline problems to deal with which gave me way more teaching time. I loved every bit of this great experience. One fall day I decided to do a food experiment with the children and we explored different tastes of spices. It was quite an experience to see the reaction to different flavors from cilantro to cinnamon. I guess word got out that I liked to cook and one of my student's grandmother came to the scheduled parent - teacher conference. She spoke no English and I had to wing it in my broken Spanish. We got through with the fact that her Grandson was doing very well and to keep up the good work with him. It was a challenge and I seemed to understand most of her dialogue. At one point she indicated that she had something very special for me. She reached into her large bag, pulled out a bundle, and gently unwrapped a hand embroidered cloth and it revealed a small ceramic pot that she had with her. She was talking the whole time and I got smatterings of family and tradition and recipe in the mix. When she lifted the lid of the pot a wonderful smell of chili reached my nose. I peeked inside and there was the most wonderful mix of chili and beans that was much different from the traditional American chili that I was familiar with. As I tentatively tasted it, because I thought it was going to be real spicy, she gave me this recipe all in Spanish. It was mild and not too hot. It was the best tasting chili that I ever had! She told me it was a family recipe from her home town of Oaxaca, Mexico. I got paper and pencil out right away and began taking down her recipe. She got a kick out of me trying to write and eat at the same time, but it was so good and it was past lunch time and, yes, I was hungry. This is the only way I cook chili from now on and my family loves it. Of course it included meat among the other ingredients. Recently I have cut down on the meat intake and am exploring meat substitutes. I have discovered a new vegetarian meat substitute that works perfectly. It doesn't get all mushy when cooked in the chili. I love the convenience of this one pot meal because it allows me to keep working on my art as I am now retired and a visual artist. During the COVID-19 pandemic I found this to be a great and easy meal to cook allowing me to concentrate on my painting and work at home without having to cook every night. My husband is very happy that he is able to have a bowl any time he wants and sometimes for lunch as well as for dinner. This pot can last for a good three days in the fridge and the last bit is great on hot dogs to make the greatest chili-dogs ever! The recipe follows:
By Marcella Mitchell5 years ago in Feast
THE ITALIAN IN ME
I was brought up in an Italian home eating good food! My Mom was nine years old when she came to America to live. Her father came to America first then had his family make the trip to America. My mom was a great cook and she loved cooking for her family. My mom is one of five siblings, she had two sisters and two brothers. Her mom taught my mom to cook and my mom taught me to cook. Then I taught my two daughters to cook and they are great cooks! I like to cook for my family but cooking just for my self not so much! I learned to cook many different meals, Italian and American. I learned to cook spaghetti and meatballs. I learned to cook pizza and many other Italian dishes. I am a senior now and I can cook all the Italian dishes my mom taught me years ago!
By rose m lewis5 years ago in Feast
