Blogs / Recipes

Prep Time 15 mins 
Cook Time 45 mins 
Total Time 1 hr 
Servings:10

INGREDIENTS 

• 10 oz unsalted butter 
• 1 1/2 cup granulated sugar 
• 5 large eggs 
• 2 cups cake flour 
• 2 teaspoon baking powder 
• 1/4 cup freshly squeezed orange juice 
• 1 teaspoon vanilla extract 
• 1 teaspoon almond extract 
• 2-3 tablespoons orange zest 

 DIRECTIONS 

1. Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside. 
2. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4- 5 minutes. 
3. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated orange zest , juice , almond, and vanilla extract. 
4. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. 
5. Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles. 
6. Bake at 325 F until a tester inserted into the center comes out clean,about 45–50 minutes. Transfer to a wire rack. 
7. Sprinkle cake with powdered sugar and serve with orange curd or drizzle over cake.
   

Source – Immaculate Bites

INGREDIENTS 

• 1 lb Ground Beef 
• ¼ lb Beef Liver, finely chopped 
• 1/2 cup Onion, diced 
• 2 tsp Smoked Paprika 
• 1 tsp Garlic Powder 
• 1/2 tsp ground Cinnamon 
• 1 tsp Black Pepper 
• 1/2 tsp Salt 

 DIRECTIONS 

1. In a medium skillet, melt butter or ghee.  
2. Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.  
3. Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.  
4. Add more salt if necessary and pulse a few more times to blend well. 
5. Transfer to a mason jar and store in the refrigerator for up to 2 weeks. 

Source – Primal Palate 

INGREDIENTS 

• 2 cups milk or buttermilk (optional) 
• 3 tablespoons olive oil 
• 3 garlic cloves, minced 
• 1 ½ lb Rumba Meats Liver, sliced into strips 
• Salt and black pepper to taste 
• 1 tablespoon butter 
• 3 onions, thinly sliced 
• ½ cup white wine 
• Fresh parsley, chopped 

DIRECTIONS 

1. To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver.  
2. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Remove liver from skillet with a slotted spoon. Set aside on a plate or bowl. 
3. Add the remaining tablespoon of oil and the butter in the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 - 3 minutes. 
4. Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.
   

Recipe Notes -  

To add more flavor season the liver with cumin and/or paprika. You can also add cayenne pepper if you like the heat. 

If desired, use the pan drippings to make a gravy. Just add 1- 2 tablespoons of flour for each to the drippings. Cook the flour briefly for 1 -2 minutes, stirring constantly, then add 1 cup of beef stock for each tablespoons of flour. Cook and stir until thickened. Serve over liver and onions. 

Source – Mommy’s Home Cooking 

1. Meal planning saves you money
   Take out and delivery add up, and how many freezer meals would you need to feed a family?! In general, cooking at home is more cost effective, but especially if your menu plan is based on ingredients that are on sale and in season.
2. Meal planning saves you time
   It may take some extra time upfront when you’re sitting down to put the menu plan together, but once you know what you’re cooking for the week you know exactly what to get at the supermarket (no wasted time perusing the aisles) and you can do some meal prep ahead of time.
3. Meal planning reduces food waste
   If you plan your menu around what’s already in your fridge, freezer, and pantry, you’ll avoid throwing out leftovers and spoiled food (another money saver).
4. Meal planning helps ensure a balanced plate
   Thinking through what you’re serving ahead of time allows you to plan out a protein, carbohydrate, and fruits and vegetables for every meal.
5. Meal planning allows for more variety
   You’ll be less likely to fall into the rut of serving the same few dishes over and over again when you plan your menu in advance (especially if you plan more than one week at a time).

Next week we will discuss tips on meal planning for busy families.

Source – Jessica Levison.com

Abbreviations are often found in recipes and on food labels, in order to help you understand any that you come across we have compiled a comprehensive list of common abbreviations sorted into the following categories: weight, liquid volume, length, temperature, spoon sizes, energy, time, amount and serving. 

Weight Abbreviations 

• lb, lbs - pounds 
• oz, ozs - ounces 
• kg - kilograms 
• g - grams 
• mg - milligrams 
• μg - micrograms 

Liquid Volume Abbreviations 

• gal, gals - gallons 
• qt, qts - quarts 
• pt, pts - pints 
• fl oz, fl ozs - fluid ounces 
• l or L - litres 
• cl - centilitres 
• ml - millilitres 

Length Abbreviations 

• in - inches 
• cm - centimetres 
• mm - millimetres 

Temperature Abbreviations 

• °C, C - celsius, formerly known as centigrade 
• °F, F - fahrenheit 
• Mk, Gas - gas mark 
• Th - thermostat (French gas mark) 
• Stufe - gasherd stufe (German gas mark) 

Spoon Size Abbreviations 

• tsp, tsps, t, ts, tspn - teaspoons 
• tbsp, tbsps, T, tb, tbs, tbl, tblsp, tblspn - tablespoons 
• dsp, dsps, dspn, dstspn - dessertspoons 

Energy Abbreviations 

• kcal, cal, cals - kilocalories (often referred to as calories colloquially) 
• kj - kilojoules 
• RI - reference intake 
• NRV - nutrient reference value 

Time Abbreviations 

• hr, hrs - hours 
• min, mins - minutes 
• sec, secs - seconds 

Amount Abbreviations 

• c, C - cups 
• sm - small 
• md, med - medium 
• lg, lge - large 
• doz - dozen (12) 
• ½doz - half dozen (6) 
• btl - bottle 
• ½btl - half bottle 
• ¼btl - quarter bottle 
• dp - drop 
• pn - pinch 

Serving Abbreviations 

• srv, serv - serving 
• ea - each 
• pers - person(s) 
• DF - dairy free 
• GF - gluten free 
• V, VG - vegetarian 
• VN - vegan 
• WF - wheat free 

Source – Cooking Conversions

Measuring ingredients can make or break a recipe. Before you try your next recipe, check out this video. It shows how to measure ingredients correctly.

Being able to quickly convert measurements of recipes is a fairly important task/ skill when you are cooking. Memorizing conversions can be confusing, so here’s a conversion chart.

Source – Kathy Maister’s Start Cooking 

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

TOTAL TIME: 30 mins
PREP: 15 mins
SERVINGS: 4

INGREDIENTS
2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

DIRECTIONS
1. Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.

2. Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.