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Part 1 😀 Welcome to episode 1 of my rice series! Today, we’re making Arroz con Gandules, a classic Puerto Rican dish with lots of flavor. As a proud Dominican, I couldn’t resist adding my twist to this dish using my Dominican-style sofrito. Make sure to visit my website asimpletweak.com for tips and tricks for this recipe and MORE! INGREDIENTS:👇 4 cups white rice 6 cups of water or chicken broth if preferred 2 teaspoons of oil 1 pkg sazon of achiote/culantro 1 cup cured salted pork diced 1/2 red bell pepper 1/2 green bell pepper cubanelle 1/2 red or yellow onion 2 recao leaves culantro 6 sprigs of cilantro 1-2 tablespoons of sofrito 2 garlic cloves minced 1 tablespoon tomato paste 2 (15.5oz) can pigeon peas (gandules) drained 2 teaspoons of salt ½ teaspoon black pepper INSTRUCTIONS👇 🍚 HOW TO MAKE THIS ARROZ CON GANDULES Heat the oil in a large pot or caldero over medium heat. Add the diced ham and cook for 3-5 minutes until crisp around the edges. I also added a packet of Sazon, which has achiote, which helps to enhance the color of the dish. You can use achiote oil instead if you want. Add the chopped onion, bell peppers, two tablespoons of homemade sofrito, minced garlic, and olives. Saute for two minutes. Then, add tomato paste and stir. Add the pigeon peas (gandules) and incorporate the rinsed and drained rice into the pot. Mix everything and pour in the water. Adjust the salt to your taste and stir to combine. Add the herbs. I added cilantro, culantro, and a few fresh oregano leaves. Next, allow the rice to cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is to see bubble pockets in the pot. (about 8-10 minutes). Turn the heat to low and cover with the lid. Let the rice cook for 15 minutes. Then, uncover and, using a large cooking spoon, stir the rice over itself. Cover the rice and cook it for 15-20 minutes. The rice will be fluffy and tender. Serve warm and enjoy this Puerto Rican classic with a touch of Dominican love!!

After brine no need to wash and directly cook to oven?

VEGETARIAN CHILI RECIPE This vegetarian Chili is a hearty and delicious meal loaded with flavorful veggies, beans, and the best spice combination. It’s always a hit with family and friends and is the perfect way to warm up on a cold day. • 2 tablespoons olive oil • 3/4 cup onion finely diced • 1 cup red bell pepper diced • 1 tablespoon minced garlic • 1 28 ounce can diced tomatoes do not drain • 1 8 ounce can tomato sauce • 1 cup vegetable broth • 2 tablespoons chili powder • 2 teaspoons ground cumin • 2 teaspoons smoked paprika • 2 teaspoons cocoa powder • 1 teaspoon sugar • 1 teaspoon kosher salt or more to taste • 1/2 teaspoon pepper • 1' 4 ounce can diced green chilies drained • 2 15-ounce cans pinto beans drained and rinsed • 1 15-ounce can black beans drained and rinsed • 1 cup corn kernels, fresh, thawed from frozen or canned 1-2 cups diced sweet potato • Toppings such as shredded cheese, sour cream, lime and tortilla strips Start by adding oil to a large pot. I like to use my Dutch oven but any large pot works. Then, add the onion and cook until translucent. Add garlic, stir, and cook for 30 seconds. Add the red bell peppers to the pot and cook for 5-7 minutes or until softened. Next, add beans, tomatoes, green chilies, sweet potatoes, corn, and vegetable broth to the pot, along with a variety of spices. Cover and let the chili simmer over medium-low. Cook for 30 minutes, stirring occasionally, or until chili has thickened. Taste and add more salt and pepper if desired. Serve immediately with toppings of your choice.

Lovely❤

I'm not sure which I enjoyed more, song or food preparation 😂

This looks amazing😋

Looked amazing!!

What do you drizzle in the soup?

Roasted Tomato Red Pepper Soup: A Simple, Flavorful Comfort Food! Looking for a delicious, comforting meal that's easy to make and perfect for any weeknight? This Roasted Tomato Red Pepper Soup is the perfect choice! It's a simple, healthy recipe that combines the rich flavors of roasted tomatoes and red peppers, giving you a bowl of goodness that's both creamy and full of flavor. 3-4 peppers 6 Roma tomatoes 4 carrots 1 medium onion 1 whole bulb garlic olive oil salt and pepper If you like it spicy Chilli flakes 2 cups of vegetable stock Fresh basil How to Make It: Roast the Vegetables - Start by preheating your oven to 400°F. Wash and remove the seeds of the peppers. Then, Cut the tomatoes and red peppers in half, and place them on a baking sheet along with carrots and onion chunks. Drizzle with olive oil, and season with salt and black pepper. I also added fresh thyme and red pepper flakes (optional). Roast for 40 minutes until the vegetables are soft and slightly charred. Blend to Perfection - Once the vegetables are roasted, transfer them to a blender. Or you can transfer all into a large pot and use an immersion blender. Add vegetable stock, salt, and pepper, and blend until smooth. Simmer and Serve - Pour the blended mixture into a pot, add cream and simmer for 10 minutes to let all the flavors come together. Serve warm with a side of crusty bread for the ultimate comfort food experience. Perfect for Meal Prep This roasted vegetable soup is great for meal prep too! Make a big batch and store it in the fridge or freezer for those busy weeknights when you need something quick, healthy, and satisfying. Whether you're looking for a low-calorie soup or a rich, flavorful dish to warm you up, this recipe is a go-to. Variations: Vegan Tomato Soup: For a lighter version, skip the cream and use coconut milk or leave it out entirely. Dairy-Free Soup: Same as above-just swap any dairy for your favorite non-dairy alternatives. Add Protein: Want to make it heartier? Add some cooked chicken for an extra protein boost. This Roasted Tomato Red Pepper Soup is the perfect blend of comfort food and healthy eating, making it an excellent choice for fall or any time you’re craving something warm and delicious. Enjoy!

EASY CINNAMON SWIRL CAKE This EASY CINNAMON SWIRL CAKE is perfect for your morning cup of tea or coffee, or even with a glass of cold milk for the kiddos! This cake will remind you of cinnamon rolls. It is moist and soft with a thick delicious cinnamon sugar swirled inside. 4 large eggs ½ cup) of granulated sugar 1 tablespoon of vanilla extract 1 ¼ cups) of all-purpose flour 2 teaspoons of baking powder ⅓ cup of almond flour ⅔ cup of melted butter For the cinnamon layer: ⅓ cup of melted butter ⅓ cup) of brown sugar 2 tablespoons of flour 3 large tablespoons of ground cinnamon The first step is to make the cinnamon mixture. In a bowl add melted butter, brown sugar, ground cinnamon, and 2 tablespoons of all-purpose flour. Mix until well combined and set aside. Preheat the oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan. Set aside. In a separate large bowl, add the eggs, granulated sugar, and vanilla extract, and whisk to combine. Then, add the sifted all-purpose flour, almond flour, baking powder, and melted butter. Whisk until combined. Pour half of the cake batter into your prepared baking pan Add the cinnamon mixture on top, then pour the remaining batter over it. Use a table knife or toothpick to swirl it into the batter. I topped it with some chopped pecans however this is optional. Bake for 45-50 minutes in a preheated oven. Let cool before serving. Enjoy!

Ingredients: Pumpkin and sweet potatoes are the stars of this recipe. However, this soup is so much more in flavor. This soup is a combo of well-balanced flavors. Pumpkin: I prefer using fresh sugar pie pumpkin, but pumpkin puree can also be used. I advise against using Jack-o-lantern-style pumpkins as they are tough and have little flavor. Sugar pie pumpkins are usually available in the produce section of most grocery stores during the fall and winter. Sweet potatoes Red pepper Tomatoes Onion. I used yellow onion, but white or red works as well. Garlic Spices: I added paprika, cinnamon, and nutmeg. All of them add a touch of heat and spice, which compliments the soup well. Vegetable Stock: You can substitute for chicken stock if is preferred Oil. I use avocado oil or olive oil Heavy cream adds creaminess to the soup. Vegan substitute: coconut cream. Pumpkin Seeds (optional) Prepare and roast the veggies Wash and peel the sweet potato and pumpkin. Scoop out the seeds of the pumpkin, then chop them into rough chunks. Peel and chop the onion and garlic. You can also just roast the garlic whole and then squeeze when adding to the blender. It’s up to you! Roughly chop tomatoes and red pepper Take a baking dish or sheet pan and arrange the chopped veggies in one single layer. Sprinkle it with olive oil (2 Tbsp), add paprika, nutmeg, and cinnamon, and season generously with salt and pepper. Toss until you mixed well. Preheat the oven and bake them at 350 Fahrenheit. Bake for 40-50 minutes until the veggies are soft and fork-tender and the edges are slightly caramelized. Blend it Using your blender, add all the roasted veggies. Blend it until creamy. Always make sure that, according to the manufacturer of your blender, you should avoid hot liquid. If that is the case, just wait a bit to cool it down before blending. Safety first! Purée until smooth and transfer to a large pot. Place the pot on the stove and add vegetable stock (or chicken stock). Cover the pot with a lid and cook on medium heat for 5-10 minutes, stirring regularly. taste for salt and pepper or any other spices you desire to add. I kept it simple as is, and the soup shines. But if you want, you can add some more nutmeg and cinnamon. If the soup is too thick, add more stock as needed until the desired consistency is reached. and voila! You will end up with a smooth, thick, delicious-looking pumpkin sweet potato soup! Garnish To make this soup extra spectacular, I drizzled some cream and topped it with some pumpkin seeds. They go perfectly together with this creamy pumpkin and sweet potato soup. The soup pairs perfectly with a piece of toasted cheesy bread.

Yes😮 a few by mistake has the skin. However I agree with you , to make this soup it’s recommended to Wash and peel the sweet potato and pumpkin. Scoop out the seeds of the pumpkin, then chop them into rough chunks.

You left the skin on the pumpkin

This sweet potato hash recipe is a healthy skillet meal made with diced sweet potatoes and vegetables like peppers and onions, perfectly seasoned. It's so versatile that the toppings and variations are endless! I like to serve it with some scrambled eggs for a complete meal, but you can also serve it with avocado slices and even some sausages. INGREDIENTS: 4 large sweet potatoes (washed, peeled and diced) 1 ½ tablespoon oil 6 mixed mini sweet peppers (chopped) 1 jalapeno pepper (optional) 1 small onion Fresh parsley or cilantro Salt and pepper to taste This easy one-pan dish is packed with savory flavors and is the perfect way to start your day! Sweet potato hash is a great recipe to make in a large batch and enjoy throughout the week. It reheats well and is a perfect breakfast option. To make the hash, start by peeling and dicing the sweet potatoes. I like to dice small and thin to make the cooking process faster. I also chopped the peppers and onions. After all the veggies are prepared, it is time to sauté. In a large skillet, add oil and heat over medium-high heat. When the oil is hot, add the diced sweet potatoes. Add salt and black pepper and stir to combine. Cook for about 1 minute. Then, add ⅓ cup of water, to create some steam, and cover the pot. Cook until the sweet potatoes are soft. Next, uncover and stir the sweet potatoes, then set them to one side of the skillet to create a space for sautéing the peppers and onions. Add some oil, then add the onions first. Stir and cook until the onions are translucent, which should take about a minute. Next, add the peppers and season with salt and pepper. Stir, making sure to avoid the sweet potatoes. Cover and let it cook for about 2 minutes. Lastly, add finely chopped fresh parsley or cilantro and stir to combine. I also sprinkle some red pepper flakes for a nice kick (optional). Enjoy. Let me know what you think when you make it 😀🍂🍁

Hey! can u tell greyson i said hi pls tell him Jacob said Hi!

Really? What temp, what broth, how long? 😊

I am excited to share a simple yet delightful recipe perfect for the summer- Mango Ice Cream! This recipe is as easy as it gets. It requires only three ingredients. It’s a refreshing treat that will please everyone, from kids to adults. ⬇️⬇️⬇️⬇️⬇️⬇️⬇️ Get Recipe ⬇️⬇️⬇️⬇️⬇️⬇️⬇️ PRINT THIS RECIPE 👉www.asimpletweak.com/easy-mango-ice-cream-recipe-just-3-ingredients/

😋 yummy looking

I was looking for this exact meal plan for a family reunion TOMORROW!!! Thank you! its all in the pot cooking right now, very short to the point Thank you again. i subed for you and look forward to more of your recipes.

Baked Eggplant Topped with a Garlic Yogurt Sauce 1 large eggplant cut into rings The Yogurt topping/sauce ½ cup plain yogurt 1 teaspoon salt, to taste 1 tablespoon lemon juice, to taste 1 teaspoon olive oil 1 tablespoon fresh parsley finely chopped 1 garlic clove minced 1 large eggplant cut into rings WET RUB 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 -2 tablespoon olive oil ¼ salt (I use sea salt) ¼ teaspoons black pepper Preheat the oven to 350 degrees F. Slice the eggplant. I recommend cutting them into thick slices. Then, score their insides with the tip of a sharp knife so that you create a diamond crosshatch pattern. Be careful not to pierce the skin. I sprinkle a little bit of salt and let it sit for 5 minutes. The eggplant starts to release moisture. Using a paper towel pat them dry. In a large baking dish, place eggplant slices in a single layer. Top each eggplant on both sides with the wet rub. Drizzle with a little bit of oil ( about a teaspoon). Bake for 20-30 minutes or until very soft. Remove from the oven. In a small bowl mix Greek yogurt, lemon, salt and fresh parsley. Top the baked eggplant with a dollop of yogurt on each slice. Serve immediately. You can be as creative as you want. You can add cheese, topped them with a beef picadillo or simply eat them as is. LET ME KNOW IN THE COMMENT SECTION ⬇️ if you enjoy this type of recipes and what other recipes you will like me to share. Thanks for the support 😊

CHICKEN AND BROCCOLI STIR FRY This Chicken and Broccoli Stir Fry is an easy 30-minute meal that satisfies the craving for takeout and is a budget-friendly option. The chicken is so juicy and tender and the sauce makes the whole dish worth trying. I hope you get inspired to make this easy and tasty dinner! For information on this recipe and More go to my blog www.asimpletweak.com/ For the marinated chicken 2 chicken breasts skinless boneless (cut into small thin slices) 3 tablespoons water ½ teaspoon Kosher salt ¼ teaspoon baking soda 2 tablespoons cornstarch 1 tablespoon oil any neutral oil is fine 2 tablespoons Rice cooking wine For the stir-fry sauce ¾ cup water 2½ tablespoons low-sodium soy sauce 1½ tablespoons granulated sugar ¼ teaspoon dark soy sauce optional for color 2 tablespoons cornstarch 1 teaspoon toasted sesame oil To complete 1 pound mixed vegetables of your choice cut into desired size I used broccoli and red, bell peppers. Other vegetables that can be used are carrots, zucchini, and mushrooms. 1 tablespoon garlic minced (about 2-3 cloves) 1 tablespoons ginger peeled and minced Oil as needed for cooking (any neutral oil) I sprinkled some green onions and served them with fluffy white rice. Let me know what you think when you make it. I love to have your feedback! For the recipe to make the fluffy white rice go to www.asimpletweak.com/how-to-cook-the-perfect-fluffy-white-rice-on-the-stove/

THIS MUSIC THO, WHYS IT SO FIRE

Pasta Salad with a Zesty Italian Salad Dressing This pasta salad is the perfect side dish for summer BBQs and cookouts. It's fresh, vibrant, and can easily feed a crowd. You can customize it in various ways to fit your budget and add your personal touch. Ingredients: Pasta Salad 1 pound rotini pasta (bowtie pasta also works well) Cook following packaging instructions. 1 cups cherry tomatoes, halved 1 cup fresh mozzarella cheese pearls (or regular mozzarella cut into bite size) 1 cup Mixed Mini Bells Sweet Pepper ½ cup black olives, sliced ½ red onion, diced or red pearl onion ( about 4-6) ½ cup mini cucumbers diced bite pieces 2 Tablespoons fresh chopped parsley 1 teaspoon basil leaves ½ cup freshly grated parmesan cheese ⅓ cup pepperoncini, sliced (optional) If you prefer, you can add some protein. I chose to add crispy bacon, but other options include chicken, salami, pepperoni, or sausage. Ingredients: Homemade Zesty Italian Salad Dressing 3/4 cup olive oil 1/4 cup red wine vinegar or Apple cider 2 teaspoons dried parsley flakes 2 teaspoons onion powder 2 teaspoons fresh lemon juice 1 teaspoon dried oregano 1 teaspoon dried basil (optional) 1 teaspoon sea salt 1 teaspoon granulated sugar 1/4 teaspoon freshly ground black pepper I added 2-3 red onion pearls (optional) Instructions: For the Pasta Salad: Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes. I did place mine in the fridge (optional) Add pasta to a large bowl, add the remaining ingredients and dressing, and toss everything to combine. Cover and refrigerate for 1 hour or longer, before serving. This pasta can be Stored in the fridge for 4-5 days. Salad Dressing. Combine olive oil, red wine vinegar, parsley, onion, lemon juice, basil, oregano, salt, sugar, and pepper. I hope you make it!

How is it that big cooking channels make amazing looking food, and small cooking channels make dubious food?

wow

Looks yummy ❤

You go mama!

Bread 👍

Looks tasty! Thanks for sharing !

I haven't had a sandwich like this in so long 😢

This Caprese Sandwich is made with fresh ingredients and is full of flavor. It’s the perfect lunch or dinner, especially during the summertime. The creamy texture of the burrata and the freshness and smooth flavors of the homemade pesto spread on a crispy ciabatta bread topped with roasted cherry tomatoes make this sandwich worth trying. For the complete recipe, visit www.asimpletweak.com/caprese-sandwich-recipe/ Thank you for your support!

That looks delicious

I wish I could cook like you that look delicious I cant wait to see your channel blow up so I can see more amazing videos from you😁

Mexican Street Corn Recipe If you're looking for a delicious way to elevate the flavors of your corn on the cobs, here's an easy recipe for you. The cobs are covered with a creamy sauce packed with the beloved Mexican flavors. These corn on the cob can be prepared in several ways, depending on your preference. Whether you bake, boil, or grill them, the creamy sauce will make the corn shine at any celebration. 8-10 cobs of corn 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup cilantro, finely chopped ( some for garnish) 1 garlic clove, finely minced 1/4 tsp garlic powder 1/4 tsp cayenne pepper 2 Tbsp lime juice, (plus lime wedges to serve) 1/2 cup cotija cheese, (crumbled) 1/2 tsp chili powder or Tajin, to garnish

THE ULTIMATE BAKERY-STYLE CHOCOLATE CHIP MUFFIN RECIPE Ingredients Wet: 4 tablespoons unsalted butter, melted & cooled ( 1/4 cup olive oil (or vegetable oil) 1 cup granulated sugar 1 large egg + 1 egg white (room temperature) 1 ½ tsp. vanilla extract ½ cup buttermilk (room temperature) Dry: 1 ¾ cups all-purpose flour 2 tsp. baking powder 2 tsp. cornstarch ½ tsp. table salt 1 cup chocolate chips ⅓ cup brown sugar (for that crunchy top!) Directions Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it. In a large bowl, mix the melted butter, oil, and granulated sugar until well combined. Add the egg, egg white, and vanilla extract. Whisk until smooth. Stir in the buttermilk. In another bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips. Divide the batter evenly among the muffin cups. Sprinkle the tops with brown sugar. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool for a few minutes, then transfer to a wire rack to cool completely. Perfect for breakfast or a snack, these muffins are sure to be a hit!

That looks amazing 😋

German Pancakes Ingredients 3 large eggs at room temperature 1/2 cup all-purpose flour 1/2 cup whole milk at room temperature 1 Tbsp sugar 1 tsp vanilla extract Pinch of salt Cinnamon (optional) 3 Tbsp unsalted butter

That's looks good but how are we supposed to make it without actual measurements and product list. That was a bit pointless I'm sorry. Not being mean but I hate that

Yum, I'm going to make this in the morning. Thank you for sharing!

Greysons brother!

Buono. Complimenti. Iscritto al tuo canale 😋

Follower from Iraq 🇮🇶 Baghdad and I love you that's beautiful thanks ❤⚘

That looks good!!

Yummmm!!!

💃 *PromoSM*

U take home made to the grain 😂

Carsenogenic.. educate yourself about the consequences of eating dairy meat eggs 🥚 🐟...The Real Truth About Health Hippocrates Health Institute The Physicians Committee Chef AJ Dr McDouagl Healthy Vegan Cooking

Осадок 😮от масло то зачем

Amazing job 😁