Grandma's Kitchen, 1031 W Albion Ave (2026)

14/06/2024

🙏SPAGHETTI & MEATBALLS 😍😋

Ingredients:
- 1 lb (450g) lamb
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 24 oz (680g) marinara sauce
- 12 oz (340g) spaghetti
- Additional grated Parmesan and fresh basil for garnish

Directions:
1. In a large bowl, mix together the lamb, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper until well combined.
2. Form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until all sides are browned, about 10 minutes.
4. Pour the marinara sauce over the meatballs and simmer on low heat for 20 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain.
6. Serve the spaghetti with meatballs and sauce. Garnish with additional Parmesan and fresh basil.

12/06/2024

Lemon Blueberry Cheesecake

Indulge in the perfect blend of tart lemon and sweet blueberries with this stunning Lemon Blueberry Cheesecake. An ideal summer dessert that's creamy, refreshing, and absolutely delightful!

Ingredients:

For the Crust:
- 1 1/2 cups graham cracker crumbs 🍪
- 1/4 cup sugar 🍬
- 1/2 cup unsalted butter, melted 🧈

For the Filling:
- 3 (8 oz) packages cream cheese, softened 🧀🧀🧀
- 1 cup sugar 🍬
- 3 large eggs 🥚🥚🥚
- 1 cup sour cream 🍶
- 1/4 cup lemon juice 🍋
- 1 tablespoon lemon zest 🍋
- 1 teaspoon vanilla extract 🍦
- 2 cups fresh blueberries 🍇
- 1/2 cup blueberry jam 🍇

For the Lemon Glaze:
- 1/4 cup powdered sugar 🍬
- 2 tablespoons lemon juice 🍋

Instructions:

1️⃣ Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2️⃣ In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

3️⃣ In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.

4️⃣ Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.

5️⃣ Pour one-third of the cream cheese mixture over the crust. Drop spoonfuls of blueberry jam on top and swirl gently with a knife. Pour the remaining cream cheese mixture on top.

6️⃣ Bake in the preheated oven for 60-70 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour.

7️⃣ To make the lemon glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the cooled cheesecake.

8️⃣ Before serving, garnish with fresh blueberries, lemon slices, and a sprinkle of lemon zest.

9️⃣ Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Enjoy this Lemon Blueberry Cheesecake with friends and family on warm summer days! Sagar Jung Rana

26/05/2024

ᴍᴀᴄᴀʀᴏɴɪ sᴀʟᴀᴅ

Ingredients:

2 cups uncooked elbow macaroni

3 large eggs, hard-boiled

3 sticks celery, chopped

1 onion, chopped or diced

2 tbsp sweet pickle relish

3 tbsp yellow mustard

1 small red bell pepper, stemmed, seeded, and chopped

2 cups Miracle Whip salad dressing

¾ cup white sugar

2 ¼ tsp white vinegar

½ tsp celery seed

Salt and pepper to taste

Directions:

Cook macaroni according to package directions

In a large bowl, combine the eggs, relish, red pepper, and onion
In a small bowl stir together the salad dressing, mustard, vinegar, salt, sugar, and celery seed

Pour this dressing mix over the vegetables

Add in the macaroni and stir to combine

Cover and refrigerate for one hour before serving

Enjoy

24/07/2022

Crispy fried chicken

Ingredients:
4 pieces chicken drumsticks (skinless,
cleaned)
1 large egg
1/2 cup all-purpose flour
1 1/2 cups cornflakes
Salt to taste
1/2 tsp red chilli powder
1/3 tsp garam masala
Oil/ghee for frying
1. Fill a wok/kadhai about 1/3 with oil and let it
heat over medium heat until hot.

2. In a shallow bowl, mix together the allpurpose
flour, 1/4 tsp salt, and 1/4 tsp red
chilli powder.

3. Whisk an egg in a shallow bowl along with
the remaining salt, red chilli powder, and
garam masala.

4. Crush cornflakes into another shallow bowl.
5. Roll the chicken pieces in the seasoned allpurpose flour so that a they are coated thinly.
Shake off the excess.

6. Next, dredge them in egg mixture, letting
excess drip off, then in cornflakes, pressing to
help adhere.

7. Fry chicken, turning once, until golden and
just cooked through, 5 to 6 minutes total.
Drain on paper towels..

15/12/2020

This recipe was taken from an old diary, a compilation of traditional Catalan recipes, And although I have followed the recipe as is, I have given it my special touch with a few clams that I had forgotten in the freezer

INGREDIENTS:
(1 - 2 people)
~ 4 chicken thighs (Drumstick) (free range)
~ 15/20 pitted prunes
~ 100 g. pinions(Pine's Nuts)
~ 2 cloves garlic
~ 1 medium onion
~ 1 cinnamon stick
~ Brandy or cognac
~ chicken broth
~ salt and pepper
~ Extra Virgin Olive Oil

PREPARATION:
1️ Lets hydrate the plums by covering them with a little hot water and cognac / brandy.

2️ Peel and chop the onion into tiny pieces (brunoise)
In the casserole where we are going to prepare the chicken, add a good drizzle of oil, season the chicken and brown it, once well browned, add the onion, the garlic cloves and the cinnamon stick,mix all of them well. the ingredients and leave to fry for about 10/15 minutes over medium / low heat.

3 I added a good splash of cognac / brandy (more or less a glass of those of wine) stir a couple of minutes to evaporate the alcohol.

4️ We cover the chicken with the broth and let it reduce a half hour over low heat.

5️ Once the time has elapsed, it is time to add the pine nuts (which we will have toasted a little with oil) and the plums well drained, mix and add salt if necessary. (At this point I have put the clams that I had in
water so that they open).

6️ Cook for about 10 minutes and that's it.
BON PROFIT !!
•

,

16/10/2018

“MUTTON -STUFFED EGGPLANTS
PREPARATION: 40 minutes
COOKING TIME: 1½ hours

INGREDIENTS”

“Serves 6
- 2¼ lb (1 kg) leftover slow-cooked mutton (shoulder, leg) or mutton shoulder cooked in a tagine
- 3 large round or long eggplants
- 7 oz (200 g) pine nuts
- 2 tomatoes
- 2 yellow onions
- 4 oz (120 g) grated Parmesan cheese
- 2 tbsp cumin seeds
- ⅔ cup (150 ml) olive oil
- salt, freshly ground pepper
Pre-heat the oven to 355 °F (180 °C).

Wash the eggplants and cut them in half lengthways. Put them in an ovenproof dish. Score the flesh into a crisscross pattern with the blade of a knife. Pour over 7 tablespoons (100 ml) of olive oil and season with salt and pepper. Cover the dish with aluminum foil and cook in the oven for 35–40 minutes.
Tear the cooked meat into shreds.
Scald the tomatoes for 20 seconds in boiling water then plunge into a bowl of cold water. Drain, remove the skins, de-seed and crush.
Peel and thinly slice the onions. Heat the remaining olive oil in a skillet and cook them for 10 minutes over low heat. Add the pine”

“nuts and brown for 3 minutes.
Add the crushed tomatoes to the skillet, followed by the meat, cumin seeds, and 1 large glass water. Stir then cook for 15 minutes over low heat.
Take the eggplants out of the oven (keeping it switched on) and allow to cool. Carefully scoop out the flesh with a spoon and chop it with a knife. Stir it into the tomato and meat mixture.
Stuff the eggplants with the mixture then sprinkle grated Parmesan cheese over the top. Place in the ovenproof dish once more.
Put the stuffed eggplants in the oven to reheat and brown for 25–30 minutes. Serve very hot.”

( Note :- all pictures shot by iphone with App called foodie specially designed and crafted for shooting foods)

15/10/2018

Biggest Festival of Nepal and India is about to Start here is brand new Mutton (lamb) Recipe “MUTTON SHOULDER STUFFED WITH DRY FRUIT

PREPARATION: 30 minutes

“COOKING TIME: 55 minutes
STANDING TIME: 15 minutes

INGREDIENTS

Serves 6
- 1 Mutton shoulder, boneless, weighing about 2¾ lb (1.2 kg)
- 5 large dry figs
- 8 large dry apricots
- 1 large yellow onion
- 2 cloves garlic
- 7 tbsp (100 ml) olive oil
- 1 tsp five-spice powder
- 2 pinches cinnamon
- 2 pinches cumin
- 1 oz (25 g) green walnuts
- 1 oz (25 g) whole almonds
- 1 oz (25 g) hazelnuts
- salt, freshly ground pepper
Pre-heat the oven to 355 °F (180 °C).
Cut the figs and apricots into very small pieces.
Peel and chop the onion and the garlic cloves. Heat 3½ tablespoons (50 ml) of olive oil in a skillet and cook them for 10 minutes over low heat. Season with salt and pepper. Add all the spices, the figs, and apricots. Mix well and allow to cool.”

“Coarsely chop the green walnuts, almonds, and hazelnuts. Add them to the mixture.
Open out the lamb shoulder in two. Season the inside with salt and pepper. Stuff with the dry fruit mixture and truss up tightly with twine.
Put the lamb in an ovenproof dish and pour over the remaining olive oil. Cook in the oven for 45–50 minutes, turning the shoulder every 15 minutes, and basting it with the cooking juices.
Take the lamb shoulder out of the oven, wrap in aluminum foil, and allow to rest for 15 minutes.
Thinly slice the meat and serve immediately”

"Happy Holidays to you all " stay tune for more

24/11/2016

Turkey Tuscan (Recipe For Thanksgiving)

Active time 1 hr Total time 4 hrs, 45 mins
Yield Serves 16 (serving size: about 6 oz.)

If the turkey you know is a bland vehicle for gravy, this will change your mind. A rub of roasted garlic and fresh sage permeates every ounce of the bird, while a Dijon and white wine baste locks in moisture for juicy, tender meat. If your turkey comes with giblets (various organ meats), save and simmer with the turkey carcass for a rich stock, or use in Classic Turkey Gravy. If your turkey starts to overbrown after the first hour in the oven, cover loosely with foil, and continue roasting. Remember to let the turkey rest so juices can redistribute and the bird can cool enough to carve.

Ingredients

3 garlic heads
6 tablespoons unsalted butter, softened
1/4 cup chopped fresh sage
1 tablespoon grated lemon rind
2 teaspoons kosher salt
2 teaspoons crushed red pepper
1 (14-lb.) whole fresh or frozen turkey, thawed
5 sage sprigs
1 lemon, halved
1 yellow onion, quartered
Cooking spray
1/2 cup water
1/4 cup olive oil
1/3 cup dry white wine
1 tablespoon Dijon mustard

How to Make It

1 - Preheat oven to 300°F.

2 - Cut about 1/2 inch from top of garlic heads; wrap heads in foil.
Bake at 300°F for 1 1/2 hours or until very soft. Remove from
oven; cool completely. Separate garlic cloves; squeeze to
extract garlic pulp. Discard skins. Combine garlic pulp, butter,
chopped sage, rind, salt, and red pepper in a bowl.

3 - Increase oven temperature to 425°F.

4 - Remove giblets and neck from turkey; reserve. Pat turkey dry.

5- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Place sage sprigs, lemon, and onion in body cavity. Secure legs with kitchen twine. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Add 1/2 cup water to pan. Bake at 425°F for 40 minutes.

6 - Combine oil, wine, and mustard in a bowl, stirring with a whisk. Baste turkey with half of oil mixture.

7 - Reduce oven temperature to 350°F (do not remove turkey from oven). Bake at 350°F for 1 hour and 15 minutes. Rotate turkey from front to back; baste with remaining half of oil mixture. Bake at 350°F for 10 to 20 minutes or until a thermometer inserted into thickest part of thigh registers 160°F. Remove from oven; place turkey on a cutting board. Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Remove skin before carving. Reserve pan drippings and neck for gravy, if using.

and last Happy Thanks giving ... Enjoy... the recipe ;)

09/10/2016

PERSIAN MUTTON STEW
------------------------------------
Ingredients

oil for frying
onions 2, chopped
red chilli 1, seeded and diced
garlic 2 cloves, crushed
lamb leg steaks 2 (about 450g), fat trimmed and cut into chunks
ground cinnamon 1 tsp
ground cumin 1 tsp
cardamom 3 pods, bashed
saffron a pinch or ½ tsp turmeric
chicken stock 400ml
tomato purée 1 tbsp
pomegranate molasses 1 tbsp
chickpeas 400g tin, rinsed and drained
mint or coriander a small bunch, chopped
pomegranate seeds 4 tbsp
cucumber ½, seeded and sliced

step 1
Heat 1 tsp oil in a casserole, and fry the onions with a pinch of salt for 5 minutes until soft. Add the chilli and garlic for a minute, then add the lamb and cook for 5 minutes until brown. Stir in the spices, fry for a minute, then add the stock, purée and molasses. Cover with a lid, and cook for 40 minutes, stirring occasionally.
step 2
Add the chickpeas, season and cook for another 30 minutes until the lamb is tender. Scatter some herbs and pomegranate seeds over the lamb and serve with the remaining pomegranate tossed with the cucumber.

nutritional info
PER SERVING 314 kcals, fat 10.4g, saturates 3.3g, carbs 18.8g, fibre 5.6g, protein 33.3g, salt 0.8g

03/05/2016

Koiralo ko Phool ko Achaar (Mountian Ebony Flower Pickle)

It is almost the end of Koiralo ko Phool season now. Scientifically know as Bauhinia Variegata L., it can grow up to 1900m of altitude and can grow in dry infertile land. It is one of the most popular among the few edible flowers we Nepalese eat. It starts flowering from late winter and blooming period lasts until early summer. The flowers are also used to cure the digestive problems and have medicinal values.

Here is the simple recipe of Koiralo ko Phool ko achaar.

Ingredients

300 gm Koiralo ko Phool
3 medium size Potatoes
1 medium size Onions
2 medium size Tomatoes
2 green garlic leaves
Coriander leaves
½ tsp Turmeric
1 tsp Coriander seed
1 tsp Cumin seed
2 tbs Sesame seed (white)
½ tsp Sinchuan pepper (Timur)
½ tsp Fenugreek seed
2-3 dry Red chilies

2-3 Green chilies
2 tbs roasted Mustard seed oil
1 lime/lemon
Salt

Methods

Boil the Koiralo ko Phool and potatoes separately. Boil the Koiralo ko Phool for around 12 mins in medium heat until it becomes slightly soft. Transfer the boiled flower to large bowl immediately. Peel the boiled potato, break it with your hands into small chunks in the bowl.

(You can also remove brown stigma (in the center of flower) before boiling which is slightly bitter in taste)

Chop onion, tomatoes, green garlic leaves, coriander leaves and green chilies, and add them in the bowl with boiled flower and potatoes.

In a pan, roast coriander seed, cumin seed, sesame seed and timur until it becomes light brown and aromatic. Grind them together using mortar and pestle, and sprinkle them in the mixture.

In a small pan, pour two tbs of roasted mustard oil, fry fenugreek and dry red chilies and pour them in the mixture.

Squeeze one lemon and mix them together using your hand. The achaar is ready to be served.

Grandma's Kitchen

14/06/2024

12/06/2024

26/05/2024

24/07/2022

15/12/2020

16/10/2018

15/10/2018

24/11/2016

09/10/2016

03/05/2016

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