Sakina Mithaiwala’s Post

In the face of overwhelming requests here is my recipe for Pasta carbonara. The recipe is simple, it's all in the technique. You need 110 grams of pasta per person (Spaghetti works the best), 3/4 cup finely grated pecorino cheese per person, fresh cracked black pepper to taste and about 75 grams of guanciale per person (if you can't locate guanciale diced pancetta works fine). This only takes 13 minutes. Bring the water to a boil and add a small handful of salt to the boiling water. Place the spaghetti in the water. It will take 11 minutes to cook al dente. Immediately start cooking the guanciale/pancetta over medium heat. It will take 11 minutes, or until the pasta cooks to render the fat from the g/p which you want. Fat is good in this recipe. While the pasta and g/p are cooking beat your eggs and add enough pecorino so that the mixture has a porridgey texture. Add black pepper to taste (I like mine quite peppery). When the pasts has cooked (11 minutes) do not drain it! Instead use tongs to lift the pasta directly from the pot into the pan with the cooked g/p. The starch water from the pasta will emulsify with the fat and result in a creamy type of coating. If necessary add a spoonful or two of additional pasta water. If you add too much, don't worry just cook it for a minute or two and the excess will evaporate. Now the important part. Take the pan off the heat and let it sit for 1 1/2 to 2 minutes to cool down a bit. If you don't do this you will end up with pasta with scrambled eggs. Now add the egg, pecorino and pepper mixture and toss. You will have a lovely creamy sauce with bits of crispy g/p and a bite of pepper. Mangia!

Do you make sausage in house? If you want to give it a go, Audrey Kelly has some helpful tips: 1. Know your cuts of meat. Shoulder cuts, also known as the butt, is ideal if you’re using pork, beef or lamb (it has a good blend of muscle and fat that is great for grinding). 2. Cube up your meat and then keep it cold. Don’t let it sit out or it will be harder to grind. 3. Decide which grinder plate you want to use, coarse or fine. You can also use a combination of the two. 4. Don’t throw out all of the fat when cutting and trimming your pork butt. As you know, fat is flavor and is especially important in something like sausage. I aim for a lean-to-fat ratio of 70/30. That’s 70 percent meat to 30 percent fat. You can go higher or lower depending on your preference. If you’re using something other than pork that tends to be leaner, such as lamb, you might need to add in extra fat. 5. Always, and I mean always, keep the grinder attachment in the freezer. This means, wash it, dry it and put it back in the freezer so it is ready to go and you don’t slow down production. Read on: https://hubs.ly/Q02Hr7fm0

Enjoy these delicious smash burger wraps grilled to perfection on a Napoleon cast iron griddle! Ingredients: - 1 lb ground beef - Salt and pepper - 1 small onion, finely chopped - 1 cup shredded cheddar cheese - 8 small flour tortillas - Mac sauce (recipe below) - Toppings (lettuce, tomato, pickles, etc.) Mac Sauce Ingredients: - 1/2 cup mayonnaise - 2 tbsp ketchup - 1 tbsp yellow mustard - 2 tbsp sweet pickle relish - 1.5 tsp smokin Jon’s SPGO spice Instructions: 1. Preheat your Napoleon cast iron griddle on the grill to medium-high heat. 2. Mix ground beef with onion, salt and pepper, then flatten onto a tortilla to form thin patties. 3. Place them onto the hot griddle.Cook for 2-3 minutes on each side until they develop a nice sear and are cooked through. 4. While the patties are cooling, add shredded cheddar cheese to the top of each patty.Let the cheese melt slightly from the residual heat. 5. Prepare the Mac Sauce: In a bowl, mix together mayonnaise, ketchup, mustard, sweet pickle relish, and smokin Jon’s SPGO spice until well combined. 6. Drizzle each smash wrap with mac sauce and your favorite toppings such as lettuce. 7. Serve and Enjoy! Featured Products: Napoleon cast iron griddle Smokin Jon’s SPGO spice

Cherry Tomato Pasta 🍅🍝 This pasta was so easy to throw together! It literally took 15 minutes! It wasn’t real saucy but it had so much flavor! Ingredients: - Thin Spaghetti - Cherry Tomatoes - Onion - Parsley - Garlic - Parmesan Cheese (1/2 cup roughly) - Pasta Water (1/4 cup) - Extra Virgin Olive Oil - Sugar - Salt & Pepper 1. Start by dicing your onion, garlic, parsley. Cut the cherry tomatoes(halved) & grate your cheese. Set those aside for the moment. 2. Then, boil a pot of water and salt it generously. Add your noodles and boil for 8-10 minutes. Save 1/4 cup pasta water & strain your noodles. Set that aside for now. 3. After that, we’re gonna make the sauce so heat up a frying pan and throw a bit of extra virgin olive oil to the pan. Add your garlic and onions. Cook those off for a just a minute. Then, add your cherry tomatoes into the pan. You’ll want to smash the tomatoes pretty good. Let that cook off for about 4-5 minutes. Add a pinch of sugar and salt and pepper for taste. 4. Finally, throw your cheese into the sauce. Add the 1/4 cup pasta water & a portion of noodles into the pan. Toss/ mix thoroughly. Top with parsley and parmesan cheese. Serve immediately & pleasenjoy! 🫶 #pasta #sauce #cooking #eating #food #yum #kitchen #simple

How To Make A Grilled Cheese And Tomato Sandwich: The Ultimate Guide Of The Melty Magic How to Make a Grilled Cheese and Tomato Sandwich? This guide takes your grilled cheese game to the next level with simple steps for the perfect lunch or snack. Want a fancy upgrade to the classic grilled cheese? Try a grilled cheese and tomato! It’s simple to make – just add juicy tomato slices and melty cheese to toasted bread. #lunchbreakhacks #worklunch #entrepreneurlife #workingmom #workingdad #easylunch #vegetarianoptions

Quick and easy beef wrap recipe incoming You’ll need: 180g beef 1 tbsp Sriracha Green Chilli 1 tbsp mayonnaise 1 tortilla wrap 50g Cheddar cheese, finely grated 1/2 red onion 1 tomato 1/2 avocado 1/2 cucumber Handful of lettuce leaves 3, 2, 1 go Start off by prepping the ingredients, chop the onion, tomato, avocado, cucumber and lettuce leaves. Season the beef with salt and pepper (or your favorite spices), move to the grill (or in a hot pan) and cook to your preference. Once cooked, slice the beef into thin strips. Next up, assemble the wrap. Lay out the tortilla wrap and add all of the salad ingredients, layer on the sliced beef and top with Sriracha Green Chili, mayonnaise and the sprinkling of cheese. Roll up the wrap tightly, tucking in the sides as you go. Place the wrapped roll in a pan over medium heat, pressing down slightly to toast it until golden brown and crisp on both sides. Slice the wrap in half, snap a pic and tag us, then enjoy #flyinggoose #greenchilli #recipe #beefwrap #sriracha #srirachagreenchilli

Philly Cheesesteak Pasta Ingredients: 1 lb ground beef or steak strips 🍖 1 green bell pepper, diced 🌶️ 1 onion, diced 🧅 2 cloves garlic, minced 🧄 8 oz cream cheese, softened 🧀 1 cup shredded provolone cheese 🧀 12 oz pasta (penne or rigatoni recommended) 🍝 1 cup beef broth 🍲 Salt and pepper to taste 🧂 1 tbsp olive oil 🌿 Instructions: 1️⃣ Cook Pasta: Boil pasta until al dente. Drain and set aside. 2️⃣ Sauté Vegetables: In a large skillet, heat olive oil. Add diced bell pepper, onion, and garlic. Sauté until softened. 3️⃣ Cook Meat: Add ground beef or steak strips to the skillet. Cook until browned and fully cooked. 4️⃣ Combine Ingredients: Stir in cream cheese and beef broth until creamy. Add cooked pasta and mix well. 5️⃣ Top with Cheese: Sprinkle provolone cheese on top. Broil until the cheese is melted and bubbly. Serve hot.

Cheesy Baked Asparagus. Tender spears of asparagus, glistening from olive oil, scented with garlic, and baked under a blanket of cheese! Perfect for any night of the week! https://lnkd.in/enc3NKvv Serves 4 to 6  INGREDIENTS 1 pound asparagus spears, woody ends trimmed  3 tablespoons olive oil 1 tablespoon minced fresh garlic  Salt and freshly ground black pepper 1 1/4 cups shredded mozzarella cheese 2 tablespoons grated parmesan cheese, preferably freshly grated INSTRUCTIONS Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.  Place the asparagus spears on the prepared pan (you don’t need to spread them out yet).  In a small bowl, whisk together the olive oil, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.  Drizzle the mixture over the asparagus spears and toss to coat evenly. Spread the asparagus out in a single layer (a small amount of overlapping is fine, but do not stack the spears on top of each other).  Bake for 10 to 12 minutes, until just starting to soften. Remove the pan from the oven and preheat the broiler.  Top the asparagus with the mozzarella and parmesan cheeses. Place the pan under the broiler and broil until the cheese is golden and bubbly (note, when using parchment paper, do not put the pan higher than the middle oven rack).  Serve immediately. 

Cheesy Spaghetti & Meatballs 13 min | 6 servings | 2.38 CA/2.02 US per serving ¾ lb (340 g) uncooked spaghetti 1 lb (450 g) lean ground beef 3 tbsp Epicure Sun-Kissed Tomato Dip Mix or Epicure Bruschetta Seasoning divided 1 can (14 oz/398 ml) crushed tomatoes 1 cup grated cheddar cheese 1. In a large pot, cook spaghetti according to package directions until al dente. Drain. 2. Meanwhile, in a large bowl, combine beef and 2 tbsp dip mix. Form into 18 small meatballs. 3. Arrange in a single layer in Round or Multipurpose Steamer (it’s OK if they touch). Cover; microwave on high for 3 min, or until cooked. 4. When meatballs have cooked, carefully drain and discard liquid from Steamer. Add crushed tomatoes and remaining 1 tbsp dip mix; stir to coat. Sprinkle on cheese. Microwave, uncovered, on high 2 min, or until cheese has melted. 5. Serve meatballs and sauce over noodles. Recipe Tip: Use the best quality crushed tomatoes you can find. If the sauce is too acidic, add a pinch of sugar, taste it, and then add another pinch, if necessary. Make it a perfectly balanced plate: Serve with 1 cup sliced veggies. #spaghetti #meatballs #recipe #homechef #instafood #italianfood #freefrom #glutenfree #epicgoodfood #gfbiz #foodie joins #socialselling #networkmarketing #workfromyourphone