Two Bees and a Cat

So this is an original recipe I just made up today and it turned out DELICIOUS. I am going to give the rendered duck fat credit for this (I had previously used it in my duck confit recipe). Sorry there are no step-by-step instructions on this, since I was just winging it. But next time I make it, I'll be sure to include step-by-steps for this one! Fontina Alfredo Penne Pasta with Herbed Chicken Thighs ·          Ingredients a.        Protein                                                                i.       6 bone-in, skin-on chicken thighs b.     ...

I found this recipe accidentally. I had some lamb for stew and was trying to figure out what to make with it. Because of my Nepalese background, I own a LOT of spices. I mean...a LOT. I have a whole section of my cabinet dedicated to spices. I sometimes feel like this: Anyway--because of the large number of spices I have, I was able to whip this dish up in no time! Although marinating it make take a while, it is not necessary to do it more than one hour (but more is better, obviously). So first the marination part. Gather up the spices! I used salt, paprika, ground cumin, turmeric,  lamb seasoning  from Penzy's, ground cinnamon, ground cloves, ground cardamom, garlic powder, coriander, and ground ginger. In a large Ziplock® bag, I added 2 tablespoons of olive oil. Then I added lamb for stew (about a pound of it) in there, added salt to taste, and mixed it all up.   Next, I added the spices to the mixture. For those who have a hard time with teaspoon vs. tabl...

Pizza is probably the most popular food in America. Who knew it was so easy to make?? I found this recipe and it is super  easy to make! The toppings are whatever you want, and it takes less than a half hour to prepare! A and I make this whenever we have leftover ingredients from other recipes. It's a delicious way to use the other half of the tomatoes you don't use for your last recipe. Gather ingredients. First, you take the package of active yeast and put it in warm water with a teaspoon of sugar. This causes an activation of the yeast. Let it sit for about 10 minutes. Preheat your oven to 450°F after this. After about 10 minutes, add yeast solution to flour, salt, olive oil, and mix together. Let sit for 5 minutes. After about 5 minutes, put the flour mixture onto a surface that has dry flour on it and using a rolling pin, make the dough flat. Transfer to a pizza stone or a lightly greased pizza pan. Put tomato sauce on the dough and in a circular man...

So I'm super excited for my Christmas gift from my in laws: a pursue cooker! And A Got Me Curtis Stone Apron. Its going to make life so much easy when I don't have much time to cook. I'll be posting delicious pressure cooker recipes soon.

Dear Readers, Sorry about the absence. It has been a busy month for one reason or another. This recipe was what I made for Thanksgiving, but it would be perfect for your Christmas entertaining as well! For this recipe, I will not put nutritional information. Mostly because I do not know how to calculate it with the duck confit. What is duck confit (pronounced "con-fee" or [ kɔ̃fi ])? Well, it literally means "prepared" (comes from French confire , i.e. "to prepare"). It is slow cooked duck in rendered duck fat. It sounds peculiar, but duck confit is probably one of the best things I have ever tasted. Duck meat may be a little gamey, but it melts in your mouth and tastes succulent. However, even though the duck is cooked in its own fat, it doesn't taste oily. This dish may be on the expensive side too. Mostly because it calls for duck leg and rendered duck fat. Both of these ingredients were very  difficult to find in Iowa. In fact, I searched t...

If you ask any Nepali what their favorite foods are, they will most likely say 1. dal-bhat-tarkari, or 2. Momo. If I decided what I could eat in my Last Supper, it would be momo. Why is it called "Momo"? I have no idea. But I always have said that once you have one, you want MO(re) MO(re) MO(re). This is a delicious fusion of Tibetan/Chinese Cuisine with the curries of South Asia. This was the first dish I made that A said she really loved . The secret lies in the sauce and the curry kick in the meat itself. A's coworkers love this as well, so I decided to make it for their Holiday Potluck. Here are the major ingredients that I gathered for momo. Making the sauce I always cooking the momo sauce first. This momo sauce is my mom's recipe, and I got it from her when she visited me last time. It's got the aromas that I grew up with, and every time I make it, it reminds me of eating momos at the Bakery Cafe in Nepal. I first start with sauteing onions and...