Category Archives: Homemade

Breakfast/Brunch - FOOD - "The Delicious" - Homemade - Recipes

Recipe: Eggs in a Basket Meets Grilled Cheese Sandwich

March 9, 2017

So I may or may not have a mini crush on this chef, Erwan Heussaff. He’s a fitness buff, speaks French, has dreamy eyes, etc. etc. But I probably fell in love after I tried his Eggs in a Basket Grilled Cheese recipe. Seriously, it’s so good and so easy. I made it for quite a few breakfasts when I was living in Dubai and it was an easy crowd pleaser.

A post shared by Shyema Azam (@beautyndfeast) on


INGREDIENTS
2 slices of a large bread Loaf
3 tbsp Cream Cheese
1 Egg
1/3 cup Frozen Spinach
4 tbsp Butter
1 tbsp Olive Oil
1/3 cup shredded Cheddar
Salt and Pepper
Red pepper flakes (optional)

DIRECTIONS
1. In a pan fry the spinach with the cream cheese on low heat.
2. Spread the mix on a loaf of bread, and top with cheddar. Top with another loaf and press down.
3. Add 1 tbsp of butter to the pan and olive oil. Keep the heat on low. Cook on one side. Until brown. Flip . Add more butter.
4. Cut a hole in the middle. I usually do this by placing a glass over the bread and pressing down so it guides me in creating a perfect circle to cut.
5. Once you make the hole, place an egg, season. Press down until level. Add more butter.
6. Keep the middle part in the pan as well. You can serve this on eat side.
7. Cover until the egg is cooked.

If two breads is a lot of carbs for you, I make a variant of this with just one bread: Use the spinach and cream cheese mix to spread over a toasted bread, and top with a fried egg. Season with salt, pepper, and red pepper flakes. It’s seriously so good — try it and let men now what you think!

And while we’re here, let’s just go ahead and immortalize the moment Heussaff acknowledged me on July 29 when I tried this for the first time.
erwan heussaff

I mean, I think that’s practically a proposal but that’s just me. #notcreepyatall

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Shy

American - FOOD - "The Delicious" - Healthy - Homemade

Recipe: Healthy Spicy Honey Mustard Chicken

February 26, 2017

I’m not sure how many people are into Snapchat’s Discover channels, but I’m pretty obsessed with Tastemade. They always make videos of really enticing dishes in a fun way, like this Spicy Honey Mustard Chicken I caught one time. It’s healthy and the spicy honey mustard has a nice kick to it. It quickly ended up being my go-to while I was living in Dubai. Whomever I made this for always asks for the recipe, so thought I’d share it here:

spicy honey mustard

INGREDIENTS:
1/4 cup honey
1/3 cup spicy brown mustard
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. pepper
2 tbsp. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. cumin
1 tbsp. olive oil
2 lbs. boneless, skinless chicken breast
optional garnish: chopped Italian parsley

Combine all ingredients to make a marinade, then cover chicken with marinade. I either then put it in a Ziplock or mix it all in a bowl and cover it with saran wrap and then leave in fridge for 1-2 hours or overnight. When you’re ready to cook, heat up 2 tbs olive oil in a pan over medium-high heat. I would also cut the chicken breasts in half for thinner pieces so it cooks more evenly. About two minutes on each side should do it. Try it and let me know what you think!

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Shy

FOOD - "The Delicious" - Halaal - Homemade

Recipe: Rosemary Lamb Chops

February 22, 2017

Lamb chops are something I love to eat, but never took a hand at cooking myself. I’ve really wanted to for a while now, but could never justify just making chops for myself.

Rosemary lamb chops

Rosemary lamb chops

So when my friend ordered a rack of lamb from Honest Chops (my favorite halaal/organic butchery in NYC), I decided to take it upon myself to try. And honestly, it’s not that hard at all, but I’ve read different recipes that have different methods of doing it. You can bake it in the oven first, wrap it in foil — I didn’t do any of that fancy stuff. I first consulted with my friend Erica, who’s a chef and always posts the most delicious looking chops (check out her IG: @insta.eggy), and she sent me over some recipes she liked from Ina Garten and Giada. I took a look as a starting point, but ended up with this marination. I pretty much eye’d everything but this it was 1 tsp or so of everything:

Marinade:
Chopped rosemary
Chopped thyme
Sea salt
Black pepper
White pepper
Powdered garlic
Coriander
Olive oil

Season before cooking

Season before cooking

First I sliced the 1 lb. rack of lamb to one bone each, and covered it in this mixture and let it sit in the fridge for an hour. Then I melted butter to baste and seared in a hot pan for 2-3 minutes on each side (any longer made some of them well done). I think it turned out pretty good!

Searing

Searing


Finale

Finale


I read in some of the recipes that they marinate the whole rack before cutting — I’m not sure what is better, but this one worked for me. If you’ve cooked chops before, what method do you use? I’d love to try cooking it another way, too!


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Shy

Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Recipe: Easy Protein Pancakes

September 9, 2015

I found this recipe on Instagram of all places, and I like that it’s an easy, protein-packed, gluten-free pancake recipe that only uses a few ingredients. Besides the fact that it gives me a ton of energy, it tastes great:

Protein pancakes

Protein pancakes



Ingredients
:
3 egg whites
1 scoop of protein powder (I use a vanilla flavored one)
1/2 cup of rolled oats
1/4 cup of low-fat cottage cheese
1/2 tsp of vanilla extract (optional)
1 tsp of almond milk (optional)
Optional: sliced fruits like strawberries

Directions
:

Combine eggs, protein, rolled oats, cottage cheese, and almond milk together in a blender and blend until it liquifies. The almond milk makes it a little thinner (I use Blue Diamond’s Almond Breeze milk in Vanilla/Unsweetened) so you can add it if you have it but you don’t have to have it for this recipe. I also have made this a ton of times without the vanilla extract and it tastes great even without it, so don’t fret if you don’t have those ingredients.

In a small skillet, add a little olive oil or cooking spray over low heat and pour in mixture. After a few minutes, or until edges solidify, flip pancake over and cook other side. This recipe is enough for two pancakes.

After cooking pancakes, top with sliced fruits — I like adding strawberries and blueberries. I’ve also tried different variations of it. Below is one I had using chocolate-flavored protein powder.

Chocolate pancakes

Chocolate pancakes

I also tried adding blueberries to the batter — this made it a little too liquid-ey so it was hard to flip…think I may stick with just topping it with blueberries next time, but since I had the picture of a failed attempt:

Blueberry batter pancakes

Blueberry batter pancakes

Let me know if you try, especially if you tried a different variation of this! My friend at All Sear, another great cooking blog, tried out my pancakes, adjusting the portions a bit for a guy and wrote more about the nutritional value as well, so if you want to check that out, click here


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FOOD - "The Delicious" - Healthy - Homemade - Recipes - Seafood

Recipe: Seared scallops with vegetables

September 4, 2015

I’m the person who runs at the gym while watching the Food Network, and during my down time at work (when not testing lipstick swatches), I’m reading articles on food. I came across one about how to sear scallops the right way, and I became enticed by the idea of trying it myself.

My seared scallops!

My seared scallops!

I realized it’s not difficult at all when prepped the right way. A few things I learned:

1) Make sure to buy DRY scallops as opposed to wet ones. The quality is better and it’s easier to cook. Wet scallops are treated with sodium tripolyphosphate (STP), I learned which makes it difficult to sear because it absorbs so much moisture. A lot of grocery stores serve them this way. DRY scallops are a little more expensive, but more fresh and have a better flavor. Dry ones are more fleshy and translucent compared to wet ones, which look opaque, pale, or white.

2) Cook it in very hot oil.The first problem with scallops occurs before you even buy them.* Many scallops are treated with sodium tripolyphosphate (STP), a chemical that, while perfectly safe to consume, wreaks havoc on your ability to achieve a proper sear. In the industry, chemically treated scallops are called wet scallops, and they’re the norm in most supermarkets, including the one where I’d bought mine.

3) Get friendly with salt.

I went to Whole Foods to buy one, and pricier is right — they were $25 per pound but found worth paying more for. Here’s how I made mine.

First I let them sit in paper towels to absorb any excess moisture. I pressed another paper towel on top to absorb maximum water (I let it sit for about 20 minutes).

Prepping scallops on paper towels with seasoning

Prepping scallops on paper towels with seasoning

I then seasoned it with salt, pepper, and a pinch of garlic salt and let it sit for a few minutes more.

Next, I added canola oil to a frying pan over high heat and let it sit for a minute so it’s really hot.

Cooking the scallops

Cooking the scallops


Next, I placed each scallop in the pan and let it fry for a few minutes until the bottom is slightly brown. Don’t keep turning it to check the scallop — let it fry for a good few minutes before you turn it over.
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When it’s ready, turn it over and sear the other side.

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Et voila. That’s it. It was the first time I’ve ever seared scallops and they turned out delicious if you just prep it right.

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I baked asparagus (just put fresh stems with olive oil, salt, pepper, garlic salt) until slightly browned. I found it’s the best way to serve them so it’s not soggy. I also separately cooked corn over the stove with butter, and added salt, pepper, cayenne, and some Italian seasoning. You can serve it whatever you want, of course — this is just the way I chose to do it to keep it less heavy and it tasted delicious together. Anyone going to try? Make sure to tag me so I can see your creation :).

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American - Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Avocado and pomegranate breakfast

August 15, 2015

I’ve been getting up extra early lately to make breakfast since I’ve realized how much better my days are going when I do (especially the more stressful ones with work). I know it sounds crazy, but I think even trying new recipes and getting creative with it has been giving me more reason to jump out of bed. This was a creation from this past week:

This week in breakfast

This week in breakfast

I needed to use the avocado I had since it was getting bad, so after slicing and peeling one, I squeezed half a lemon over it (to keep it from oxidizing more and for flavor), and put a little salt and pepper over it. I also used halves of Arnold Sandwich Thins to spread farmer’s cheese over it, then the avocado on top of that, and then added some organic pomegranate kernels that I found in the freezer aisle (I couldn’t find fresh pomegranate in the store, so ended up buying it frozen). It was such a good, healthy meal.

The other half of my meal was just two eggs I cooked with some of my favorite ingredients: thyme, chopped onions, jalapeños, sun dried tomato, and cilantro. What have you been making for breakfast lately? Share, and maybe I’ll try it next week :)


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