Domestic Geek: “Chinese Fried Quinoa
2-3 cups cooked quinoa
1 small onion, chopped
1 clove garlic, finely chopped
2 carrots, peeled and diced
½ cup frozen peas
2 eggs (optional)
1 tbsp soy sauce
1 tsp sriracha (optional)
2 green onions, chopped

Tangy Thai Quinoa

2-3 cups cooked quinoa
1 red bell pepper, chopped
¼ red cabbage, shredded
2 carrots, shredded
½ cup edamame, cooked

1 tsp peanut butter
1-2 tbsp soy sauce
1 tsp honey
½ lime, juiced
1 clove garlic, minced
½ tsp ginger, grated
chili flakes to taste

Cheesy Broccoli Quinoa

1 cup quinoa
2 cups vegetable broth
1 crown broccoli, cut into small pieces
1 cup white cheddar, shredded
½ tsp paprika
salt and pepper”

allnigerianfoods: “Ingredients for making ewedu soup is as follows; this would make a simple pot of soup for about six people. You can increase or decrease the ingredients depending on the number of people you are looking to feed and of course their stomach sizes.

Ingredients:
Ewedu leaves (corchorus olitorius) 300g
1/2 teaspoon of powdered potash
1.5 cups of water
Ewedu Broom or a blender
Salt to taste
Maggi (1 or 2 cubes)
Chilly Pepper to taste
4-5 spoons of ground crayfish

There are more simple ways to prepare this soup without the use of the mashing broom. You can slice the leaves to tiny bits and commence cooking
or you can follow the process below with a mashing ewedu broom, the normal way.

One of the qualities of the the ewedu leaf is the ability to draw, perhaps the reason you can not make this soup with any other leaf.

How to Prepare Ewedu Soup

Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it

Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.

Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.

Alternatively, You can also transfer into a blender and pulse a couple of times, I think this way is easier and better. That was how I made the soup above, couldn’t find the ewedu broom.

Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup.

Serve ewedu soup plus stew and meat with either amala, eba, semo or pounded yam, the exact way a Yoruba man would love it.”

 

Chef John “Tiramisu was invented in an Italian BROTHEL (Whaaaat??!  LOL), where it was a popular snack with customers looking for a little restorative treat after certain strenuous activities. Tiramisu actually means “pick-me-up,” which of course makes it the best culinary double entendre in history.

Besides the great story, it really is the perfect romantic occasion dessert. This heady, mood-elevating concoction is a rich and deeply satisfying, yet remarkably light in texture. I know someone will ask, so yes you can use regular cream cheese, but mascarpone is far superior, and it is Valentine’s Day after all.

As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey’s. The other key liquid in this is the espresso, and I highly recommend that’s what you use. Regular coffee doesn’t have the same punch. You can use instant, but the last time I checked there was literally a café on every corner of every city.

I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Don’t over-think it; no matter what you use, it’s basically three layers of mascarpone mixture around two layers of coffee-dipped ladyfingers.

They say you can tell how good your Valentine’s dessert was, by whether or not you end up also having to cook breakfast. Which reminds me, if you make this, be sure to not use up the last of the eggs. I really hope you give this tiramisu a try soon. Enjoy!

Recipe Ingredients for 2 large or 4 small portions:

1/2 cup espresso with 2 tbsp Marsala wine for dipping cookies

10 or 12 ladyfinger cookies, broken in half if making cups

2 large egg yolks

2 tablespoons plus one teaspoon white sugar

1/2 tsp vanilla

pinch of salt

3/4 cup mascarpone cheese (6 oz)

2 large egg whites

cocoa for dusting

dark chocolate for shaving”

Bellesea Africa: “This tutorial was for a high-fashion shoot. It shows how I applied foundation, and how I contoured and highlighted Lola’s face. She has lovely caramel skin, perfect for showcasing exactly how to shape the face using dark and light shades of foundation. I shot this video in bright natural daylight, and as the sun disappeared and reappeared behind clouds, it changed the shades of the foundation. In the video she sometimes is quite yellow, other times she is quite natural. But in normal daylight the colours matched her skin.

PRODUCTS
– CoverGirl Queen Collection Cream Foundations- Q525 (Golden Honey) for highlighting and Q535/540 (Soft Copper/Sheer Espresso) for contouring.

All E.L.F. Tools are available in Nairobi, Kenya.”

“Patti’s “Over The Rainbow” Mac & Cheese Recipe

Ingredients:
1 tablespoon vegetable oil

1 lb macaroni

8 tablespoons butter

1 tablespoon butter

1/2 cup muenster cheese, shredded

1/2 cup mild cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

1/2 cup monterey jack cheese, shredded

2 cups half-and-half

8 ounces Velveeta cheese, cubed

2 eggs, lightly beaten

1/4 teaspoon seasoning salt

1/8 teaspoon fresh ground pepper

Directions:
1 Preheat oven to 350.
2 Lightly butter a deep 2 1/2 quart baking dish.
3 Fill a large pot with water and bring to a rapid boil.
4 Add macaroni and the 1 TB oil.
5 Cook for 7 minutes, or until somewhat tender.
6 Drain well, and return to the pot.
7 Meanwhile, in a small saucepan, melt 8 TB of the butter.
8 Stir into macaroni.
9 In a large bowl, combine all of the shredded cheeses.
10 To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11 Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12 Dot with remaining 1 TB of the butter.
13 Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14 Serve hot.
15 Serves 8.”

BenjiMan TV: “Chocolate Chip Cookies Recipe- INGREDIENTS
1 cup butter softened- ROOM TEMPERATURE
1 1/2 Cup Sugar
2 large eggs – ROOM TEMPERATURE
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups of Chocolate Chips- Ones you would eat by themselves

Directions
1. Preheat Oven to 375 degrees Fahrenheit

2. Stir Flour, Baking Soda, and Salt together and set aside.

3. Beat butter and sugar together on medium speed till mixed together. Make sure not to over mix.

4. Add vanilla and egg to butter mixture and beat slowly.

5. Gradually Stir in Flour Mixture. Don’t over mix, just mix until flour is mixed into it.

6. Stir in Chocolate Chips in by hand.

7. Grease Cookie Sheet and place cookies on at even sizes.

8. Put the cookies in the pre heated oven for 9-12 minutes. Cooking times vary.

9. Watch cookies in the oven. Make sure not to over cook the cookies or else you will have crunchy cookies.

10. Take cookies out of the oven, let them rest on cookie sheet for 2 minutes and then place them on a cooling rack.

Tips
1. Make sure to use high quality and organic ingredients if possible.
2. Room Temperature for eggs and butter. VERY IMPORTANT.
3. For Gooey cookies, slightly undercook and let them cool for 30 minutes.”

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