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Cooktism | Food & Autism

@cooktism

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A mom & two kids 💙💗
One autistic child, endless love ✨

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Two-Color Chicken with مرغ دو رنگ

Sautéed Vegetables”}
Let’s make a delicious two-color chicken with sautéed vegetables! 🍗🌿❤️

For the green chicken marinade, we need fresh basil, spring onions, parsley, garlic, olive oil, a little water, thyme, and yogurt. Blend everything together until smooth, then coat the chopped chicken wings generously with the marinade.

For the red chicken marinade, blend bell pepper, onion, lemon juice, and tomato paste. Add the mixture to the chicken and let the flavors come together.

Thread the marinated chicken onto skewers and grill until beautifully cooked and slightly charred. 🔥🍢

For the sautéed vegetables, slice the onion, bell pepper, and carrots into thin strips, and slice the olives into rings. Sauté the vegetables with a little olive oil, then add some balsamic sauce, salt, and pepper.

Once the vegetables are tender, add the olives and give everything a final toss.

Serve the colorful chicken with the warm vegetables on the side.

So simple, colorful, and incredibly delicious! 😋❤️💚

Enjoy your meal! by @cooktism

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10 days ago

Fig Salad Recipe
سالاد انجیر

Ingredients:
• Fresh figs: 6–8
• Olive oil: 2 tablespoons
• Balsamic vinegar: 1 tablespoon
• Goat cheese or feta cheese: 100 g
• Chopped walnuts or pistachios: 50 g
• Fresh basil or mint leaves: a few leaves
• Honey: 1 teaspoon (optional)
• Salt and black pepper: to taste

Instructions:

1. Prepare the figs

Wash the figs and cut them in half. Heat the olive oil in a pan and place the figs cut-side down. Cook for about 3–4 minutes until they become slightly soft and caramelized.

2. Prepare the sauce

Add the balsamic vinegar to the pan and let it simmer with the figs for about 1–2 minutes. If you are using honey, add it at this stage and stir well.

3. Assemble the salad

Place the sautéed figs on a large serving plate. Cut the goat cheese or feta into small pieces and sprinkle it over the figs. Add the chopped walnuts or pistachios.

Finally, add a few fresh basil or mint leaves and season with a little salt and black pepper.

Serve immediately and enjoy! by @cooktism

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a month ago

گاهی طولانی‌ترین جاده‌ها، ما را به قوی‌ترین نسخه‌ی خودمان می‌رسانند. taken in Calais, France by @cooktism

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a month ago

Persian Koobideh Kebab
Ingredients for 1 kg of ground meat:
• 1 kg ground beef or lamb
• 2 large onions, grated or blended and squeezed very well
• 100–140 g lamb fat, finely grated
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp baking soda
• 1 tsp turmeric
• 2–4 tbsp brewed saffron

Instructions:
First, grate or blend the onions and squeeze out all the excess juice. Finely grate the lamb fat and add it to the ground meat.

Add the baking soda, salt, black pepper, turmeric, and brewed saffron. Mix and knead everything very well until the mixture becomes smooth, sticky, and well combined.

Shape the meat around the skewers and grill the koobideh over hot charcoal, turning the skewers regularly until the kebabs are beautifully grilled and cooked through.

Serve with Persian rice and enjoy! 🍚🔥❤️ by @cooktism

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a month ago

Borscht

Ingredients: Onion, cabbage, celery, carrots, potatoes, beef, garlic, bay leaves, dried mushrooms, salt, and sour cream.

Peel and chop the vegetables and cut the beef into pieces. Cook the beef with the onion, garlic, and bay leaves. Grate or finely slice the cabbage and cook it separately. Lightly cook the potatoes, celery, and carrots, then add them to the beef broth. Season with salt. Finally, add the chopped dried mushrooms. Serve with a spoonful of sour cream.
#homecooking #autism #silentcooking #homemadefood by @cooktism

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2 months ago

Blanquette de Veau (French Creamy Veal Stew)

Ingredients
• 800 g veal
• 2 onions
• 2 carrots
• 1 leek
• 250 g mushrooms
• 50 g butter
• 2 tablespoons flour
• 200 ml heavy cream
• 1 egg yolk
• 1 teaspoon lemon juice
• A few whole cloves
• Thyme
• 1 bay leaf
• Salt, black pepper, and white pepper, to taste
• Veal or beef stock (or water), as needed

Instructions

First, cut the onions in half and press a few whole cloves into each onion half. Chop the carrots and the leek.

Place the veal, carrots, leek, the onion halves studded with cloves, the bay leaf, and thyme into a large pot. Pour in enough stock or water to cover everything. Bring it to a boil, skim off any foam that rises to the surface, then reduce the heat and let it simmer until the veal is tender.

Slice the mushrooms.

In another pot, melt the butter. Add the flour and stir to make a smooth roux. Gradually whisk in the cooking stock until the sauce is smooth. Add the heavy cream, then stir in the egg yolk and the mushrooms.

Finally, add the cooked veal and vegetables to the sauce, stir gently until everything is well combined and heated through. Do not let the sauce boil after adding the egg yolk.

Serve hot with steamed rice or boiled potatoes.

Enjoy!

Blanquette de Veau by @cooktism

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3 months ago

Rolled Koobideh Kebab

‎رول کباب کوبیده

Ingredients:
• Lamb caul fat (or thin lamb fat)
• Ground beef (or a beef and lamb mix)
• Grated onion (with the excess juice squeezed out)
• Salt
• Cheddar cheese or your favorite melting cheese (such as Gouda or mozzarella)

Instructions:
First, spread the lamb caul fat out flat on your work surface. Place a layer of the koobideh meat mixture (ground meat, grated onion, and salt) in the center. Add strips of cheddar or another good melting cheese on top.

Carefully roll everything up tightly using the caul fat to wrap the filling. For the best results, place the roll in the freezer for a while until it becomes firm. This makes it much easier to slice.

Once chilled, remove it from the freezer, cut it into thick rounds, thread the slices onto skewers, and grill them over hot charcoal or an open flame until beautifully browned and cooked through.

The cheese melts inside while the lamb fat keeps the kebab incredibly juicy and flavorful. taken in Irrland Kevelar Freizeitpark by @cooktism

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3 months ago

Breakfast taken in Irrland Kevelar Freizeitpark by @cooktism

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3 months ago

Caesar Salad

• 1 romaine lettuce
• 2 chicken breasts
• 2 slices of bread (for homemade croutons)
• Freshly grated Parmesan cheese

For the Caesar Dressing:
• 2 egg yolks
• 2 garlic cloves
• 2–3 anchovy fillets
• ½ cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ cup grated Parmesan cheese
• Salt and black pepper

Instructions:

First, make the dressing. Add the egg yolks, garlic, anchovy fillets, olive oil, lemon juice, Dijon mustard, and grated Parmesan cheese to a blender. Blend until the dressing is smooth, creamy, and rich.

Cut the chicken into bite-sized pieces. Heat a little olive oil in a pan and season the chicken with thyme, salt, and black pepper. Cook until golden and fully cooked on both sides.

Cut the bread into small cubes and toast them in a little olive oil until crispy and golden.

Chop the romaine lettuce and place it in a large bowl. Pour the Caesar dressing over the lettuce and toss well. Sprinkle with some grated Parmesan, then top with the cooked chicken and crispy croutons. Finish with another generous layer of Parmesan cheese.

Creamy, fresh, crunchy, and absolutely delicious. Enjoy! by @cooktism

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3 months ago

Quail Cooked in a Jar

This dish is incredibly nourishing and packed with nutrients. It’s a great option when you’re feeling under the weather, recovering from illness, or simply need an energy boost.

Ingredients:
• Clean glass jars with lids
• Quail
• Onion
• Bell pepper
• A pinch of cinnamon
• Rosemary (optional)
• Garlic
• Saffron (I used saffron)
• A little water

Method:
Place all the ingredients into the jar, one layer at a time. Close the lid tightly and place the jar in a pot. Gradually add water to the pot so the jars stay stable and don’t tip over.

Turn on the heat and let everything cook gently for 2 to 3 hours over low heat.

That’s it! Enjoy your delicious and nourishing quail cooked in a jar.

#homecooking #silentcooking #autism #familycooking by @cooktism

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4 months ago

Sabzi Polo with Fish (Herbed Rice with Baked Fish)

First, I massage the fish with salt and then rinse it. This helps clean it and removes any unpleasant smell.

After washing the fish, I chop some onions. I season the fish again with salt and add spices. Garlic powder is important, along with fresh garlic, pepper, and lemon (with the peel). I chop garlic and onion and place them inside the fish cavity and also around the fish. I can also add rosemary both inside and on top of the fish.

Then I let it marinate for about 1 to 2 hours.

After that, I place the fish in the oven. Once it cooks, I spread butter on top and return it to the oven. When it becomes nicely browned and crispy, I take it out.

For the rice, I prepare sabzi polo (herbed rice). I finely chop the herbs and parboil the rice. For the crispy bottom (tahdig), I use bread—adding oil and placing the bread at the bottom of the pot.

Then I layer the rice with the herbs, using both fresh and dried herbs. I let it steam on low heat until fully cooked.

For a special sauce on the side, I chop onions and walnuts. I sauté them together and add some of the same herbs used in the rice. After sautéing, I add pomegranate paste and a little water, letting it cook until the flavors combine.

Finally, I serve everything together. It tastes absolutely delicious. Enjoy!

Sabzi Polo Herbs (Persian Herbed Rice Mix):
Sabzi polo typically includes a mix of fresh herbs such as:

* Dill
* Parsley
* Cilantro
* Chives or green onions
* Fenugreek leaves (a small amount, as it has a strong flavor)

These herbs are finely chopped and mixed with the rice to give it its signature aroma and taste.
#PersianFood
#IranianFood
#SabziPolo
#FishAndRice
#autism by @cooktism

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4 months ago

Homemade Cottage Cheese

Ingredients:
• 2 liters whole milk
• 3–4 tablespoons white vinegar or lemon juice
• ½ teaspoon salt (optional)

Instructions:
1. Pour the milk into a large pot and heat it over medium heat until it is almost boiling (about 85–90°C / 185–195°F).
2. Remove the pot from the heat.
3. Add the vinegar or lemon juice and stir gently.
4. Let it sit for 5–10 minutes until the milk curdles and the white curds separate from the yellowish whey.
5. Line a colander with cheesecloth or a clean kitchen towel and pour the mixture into it.
6. Allow the excess whey to drain for a few minutes.
7. Add salt if desired, then gently break up the curds with a fork to create the characteristic cottage cheese texture.
8. For a creamier texture, mix in 2–3 tablespoons of cream or milk.

Tip:
Traditional cottage cheese is often mixed with a small amount of cream after draining, which gives it the soft and creamy texture found in store-bought versions.

Enjoy!

#homecooking #silentcooking #autism #cheese by @cooktism

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4 months ago