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urcookingmum 🍳

@urcookingmum

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not a certified chef but a certified lover of cooking 🧑🏾‍🍳
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i know i said “healthier” and then added a bunch of stuff that lowered the healthiness but it’s still relatively up there, filling, and tastes so good. def a good meal to power me through studying so much these days. ingredients: chicken: • boneless chicken thighs (skin optional) • olive oil • 6 cloves of garlic, minced • black pepper and salt, to taste • 1 tbsp garlic powder • 1 tbsp onion powder • 1/2 tbsp smoked paprika • 1 tsp cayenne pepper • 1/2 tbsp dried thyme • 1 tsp italian seasoning • at least 2 lemons, thinly sliced honey glazed carrots: • snack carrots (200g) • olive oil • black pepper and salt to taste • 1 tsp garlic powder • 1 tsp dried parsley • 1 tsp dried thyme • about 3 tbsp honey roasted parmesan broccoli: • one large broccoli, chopped with whole florets • olive oil • 1/2 cup parmesean cheese • black pepper & salt to taste • 1 tbsp garlic powder • 1 tsp smoked paprika 1. preheat oven to 400°f (204°c) and line a baking sheet with parchment paper for your chicken. also have two other pans for broccoli and carrots. 2. prepare your chicken by seasoning it with all of the ingredients listed under chicken. arrange on baking sheet and lay lemon slices on top. set aside. 3. toss your snack carrots in all ingredients under „honey glazed carrots“ with a rubber spatula. set aside. 4. season and toss your broccoli with the remaining ingredients under „roasted parmesan broccoli“ and set aside. 5. put everything into the oven, chicken on the middle-top rack and broccoli and carrots at the lower rack beneath it and roast for 30 minutes. after 30 mins, remove carrots and broccoli from the oven and switch to a broil for 2-3 minutes so chicken gets crispy. serve or portion for meal prep as desired. enjoy! (german ingredients in comments, couldn’t fit) #cooking #germany #lifeabroad #recipes #healthyrecipe by @urcookingmum
on the weekends, my dad would make us pancakes or savoury french toast (usually with guyana bread) and it was the thing in the week that i looked most forward to. now, on these peaceful sundays in germany when the world seems to quiet and the streets are empty— i find myself craving those same meals more and more. now, i make them for my husband and i sometimes for our “sunday breakfast.” ingredients: • 2 cups flour • about 2 tsp baking powder • 1 tsp baking soda • 1/2 tsp salt • 2 1/2 tbsp granulated sugar • 2 tsp of cinnamon • 1 1/2 tsp nutmeg • roughly 2 cups buttermilk • 2 large eggs, lightly beaten german ingredients: • ca. 250 g Mehl (meist: Weizenmehl Type 405 oder 480) • ca. 2 TL Backpulver (≈ 8–10 g) • 1 TL Natron (≈ 5 g) • ½ TL Salz • 2½ EL Zucker • 2 TL Zimt • 1 ½ TL Muskatnuss (≈ 30–35 g) • ca. 480–500 ml Buttermilch • 2 große Eier, leicht verquirlt 1. whisk together dry ingredients first. 2. then, pour in buttermilk, your lightly beaten eggs, and vanilla extract. mix until only a few clumps are still visible in the batter. let batter sit for about 10 mins. 3. grease a frying pan or skillet with butter to melt over medium/medium high heat. use a ladle to pour your batter onto the pan once it’s hot. 4. once the top of the batter begins to “bubble” (you can see multiple holes forming throughout), time to flip your pancake. you should also check the edges underneath before doing so until it’s golden brown. cook on each side about 3 minutes. 5. serve with maple syrup (or nutella if you’re german) and a dab of butter. enjoy! #newyearnewyou #cooking #germany #lifeabroad #recipes by @urcookingmum
i’ve been so excited to post this one, you have no idea. i LOVE eggnog during the holiday season, but i’m not a fan of eierlikör at all because it does have an insane amount if alcohol in it and it’s nearly impossible for me to find. ingredients: • 6 egg yolks • 3/4 cup sugar • 1 1/2 cup milk • 1 1/2 cup heavy cream • about 1 tbsp of nutmeg & cinnamon (each) but adjust to your liking • 6 Eigelb • 150 g Zucker • 360 ml Milch • 360 ml Schlagsahne (Sahne mit ca. 30–33 % Fett) • je ca. 2 TL Muskatnuss & Zimt, nach Geschmack anpassen 1. whisk together egg yolks and sugar in a large bowl until pale yellow and creamy without large chunks. 2. in a large pot, mix together heavy cream, milk, vanilla extract, nutmeg, and cinnamon. bring to a boil, and then immediately remove from heat. 3. temper your eggs by pouring in your hot cream mixture slowly and gradually— ladle by ladle while whisking constantly. it’s really important not to rush this part, or you’ll end up with a large batch of scrambled, curdled eggs. do so until only about a quarter of your liquid is still in your pot. 4. now pour tempered egg/cream mixture slowly back into pot with rest of the remaining liquid, while now stirring the pot constantly. if you’d like add alcohol, you could do so now. 5. pour your eggnog into an airtight bottle and store in the fridge for up to three days. serve with whipped cream and a dash of extra cinnamon ontop for garnish and enjoy! #cooking #christmasrecipe #germany #lifeabroad #christmas by @urcookingmum
happy december!! there’s no better way to ring in the christmas season than to bake some fresh cookies to snack on alongside a warm glass of milk. 🌲🫶🏾 • 2 1/4 cups flour • 1 tsp baking soda • 1 1/2 tsp cornstarch • 1/2 tsp salt • 12 tbsp unsalted butter, melted and cooled • 3/4 cup brown sugar • 1/2 cup granulated sugar • 1 large egg and 1 egg yolk (room temp) • 2 1/2 tsp vanilla extract • 200g chocolate chunks (german): • 280 g Weizenmehl (Type 405 or 480) • 1 TL Natron • 1½ TL Speisestärke • ½ TL Salz • 170 g ungesalzene Butter, geschmolzen & abgekühlt • 150 g brauner Zucker • 100 g weißer Zucker • 1 großes Ei + 1 Eigelb (Zimmertemperatur) • 2½ TL Vanilleextrakt (≈ 12 ml) • 200 g Schokoladenstücke / Schokodrops 1. mix together your flour, baking soda, cornstarch, and salt in one large bowl. set aside. 2. in a separate bowl; whisk together melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. 3. pour wet mixture of sugar into dry mixture of flour and with a rubber spatula, fold in to combine into a soft dough. 4. add in your chocolate chunks and also fold in to combine. cover with plastic wrap and put in the fridge to chill for min. 2 hours (best overnight). 5. preheat oven to 325°f or 163°c. arrange your somewhat cylinder shaped dough 3 inches apart on a lined baking sheet with parchment paper. bake for 12 minutes until golden around the edges. enjoy!! #cooking #germany #recipes #lifeabroad #christmasrecipes by @urcookingmum
as an american living abroad in germany, things can get a little lonely since my family and most of my friends are in new york. the biggest reason i love to cook is that it makes me feel closer to not only my guyanese roots, but also close to the memories i have in astoria— reigniting the feelings i had when i would eat certain meals, and the comfort i overlooked and underappreciated when i was younger. cook with me & bring that cosy nostalgic feeling to düsseldorf. 🥦🧀 ingredients: • 1 stalk broccoli, chopped • 5-6 garlic cloves, minced • 1 shallot, minced • half onion, finely chopped • 2 carrots, shredded • 3 tbsp all purpose flour • 8 tbsp of butter, divided • 1 1/2 cup chicken broth (low sodium) • 1 cup heavy cream • 1 cup full fat milk • 2 tbsp garlic powder • 1 tbsp onion powder • black pepper and salt to taste • 2 tsp dried thyme • 2 tsp smoked paprika • dash of nutmeg • 500g cheddar cheese, shredded 1. preheat your oven to 375°F (190°c). chop your broccoli, drizzle with olive oil and toss with black pepper, salt, and a bit of nutmeg and on a baking sheet lined with parchment paper; roast in the oven for 20 minutes. 2. prep carrots, garlic, shallot, and onion. in a large pot, melt down half your butter over medium high heat and add in your carrots, onion, and shallot. sauté for about 3-4 mins. remove from the pot. 3. lower the heat to medium, melt down your other half of butter and add in your garlic. sauté for about 2 mins until garlic is fragrant, then sprinkle in your flour gradually while stirring quickly to form your roux. once the roux turns a light golden tan (3-5 mins), add back in your carrots, onions, and shallots and mix in thoroughly. 4. pour in your chicken broth and stir well. next pour in your heavy cream and your milk and whisk in to incorporate. 5. add in your remaining seasonings listed, with more black pepper, garlic powder, and a touch of salt. let soup simmer for another 5 minutes, then add in your roasted broccoli. 6. add in your cheese gradually, stirring in every batch. 7. [optional] blend with immersion blender if you prefer it smooth. 8. serve hot with a baguette. #cooking #lifeabroad #germany #fallrecipes by @urcookingmum
with my german classes, the last thing i feel like doing is cooking a long meal if i’m being honest— with all the studying you need to do. if you’re looking for a low-effort, quick cook— this creamy one pan tomato gnocchi is just for you. • 500g boiled gnocchi • 12 cherry tomatoes, halved longways • 5-6 garlic cloves smashed • 4 tbsp of olive oil • 1 tbsp italian seasoning • 1 tbsp garlic powder • black pepper and salt to taste • 1 tbsp tomato paste (tube) • 250g of heavy cream • 1/4 cup reserved pasta water • about a cup of mozzarella cheese (or 2 handfuls) 1. salt and oil a pot of boiling water and boil your gnocchi til al dente (as per package instructions, about 5 minutes until gnocchi floats to the top). reserve pasta water before draining. 2. in the same pot, over medium high heat, pour in your olive oil and then throw in your cherry tomatoes, garlic, italian seasoning, garlic powder, and black pepper and salt to taste. sauté til the tomatoes are softened, stirring everything frequently for about 3-5 minutes. you can flatten the tomatoes by pressing into the backs of them so they get softer faster. then add in your tomato paste and mix in. 3. lower the heat to medium because it’s time to add in your heavy cream and a splash of your reserved pasta water. gradually stir to combine evenly. let it simmer til it thickens, about 6-7 minutes (stirring occasionally) til you can see the bottom of the pot when you scrape your spoon. give your sauce a taste and add in some extra seasoning if necessary. 4. next, add your gnocchi in and fold into your sauce to coat evenly. sprinkle in your mozzarella cheese and cover the pot for about 2-3 minutes to allow it to melt down. mix in the melted cheese and serve immediately! enjoy (: #recipes #cooking #germany #lifeabroad #foodstagram #recipe #comfort by @urcookingmum
this dish blooms with flavour and creaminess and is perfect for the cosy autumn weather !! this was a quick cook (especially after my german integration courses) so let’s get into it • spaghetti half length • 6-7 cloves of garlic, minced • 2 bell peppers, 1 orange and 1 red, sliced • 1 shallot, minced • about 1 1/2 cups chicken sausage, chopped • olive oil • about 3/4 cup parmesean cheese, shredded • 3 cups chicken broth • 1 cup heavy cream • cajun seasoning of your choice or homemade (for cajun seasoning blend) • 3 tbsp smoked paprika • 2 tbsp salt • 2 1/2 tbsp garlic powder • 1 tbsp ground black pepper • 1 tbsp ground white pepper • 1 tbsp onion powder • 1 tbsp dried oregano • 1 tbsp cayenne • 1/2 tbsp dried thyme 1. heat oil in a large deep skillet or pot over medium high heat. throw in your chopped sausage and add in about two teaspoons of your cajun seasoning. fry until the sausage is a little charred around the edges and golden and then remove from the pan. 2. in the same pan, add in your onions first and sauté for about 3-4 minutes before adding in your bell peppers. cook them for another 3-4 minutes and lastly, throw in your garlic and sauté until fragrant (about 2 minutes) 3. pour in your chicken broth and bring the broth to a boil then to the pot, add your half length spaghetti. stir frequently so the pasta doesn’t burn at the bottom, but allow the pasta to soak up most of the broth before adding in your heavy cream, shredded parmesean, and additional cajun seasoning. stir in throughly. 4. lower the heat to medium and let the sauce thicken up on a simmer. then, toss in your sausage again and carefully fold them in to combine with the pasta. serve immediately and enjoy. #autumn #fallrecipes #americaningermany #cooking #recipes by @urcookingmum
guyana independence just passed but i’m still celebrating 💛🇬🇾 these ingredient measurements are estimated since i eyeball when i cook so adjust accordingly as you taste while you cook. i’m also very heavy handed. (in my pjs for this one since curry powder and turmeric stains and i’m unwilling to stain my cute clothes sorry) ingredients: • a large pot worth of water, or 8 cups • 1 tsp curry powder • 1 tsp garam masala • 1/2 tsp turmeric • 1/2 tsp ground cumin (geera) • salt to taste (i used a little over 1 teaspoon) • black pepper to taste • 250 grams or 1 cup yellow split peas • 6-7 garlic cloves minced (reserve 1 to slice thinly for chunkay) • 1 onion, diced • 1-2 wiri wiri or chili peppers chopped up fine (or chili powder if inaccessible) • 1 teaspoon worth of whole cumin (whole geera) seeds (for chunkay) • 1 tbsp of cooking oil (for chunkay) 1. boil a pot of hot water over high heat to a rapid boil. add in your rinsed split peas, then your chopped garlic, onion, wiri wiri pepper or chili pepper. 2. add in the seasonings listed above and stir in thoroughly to combine. once stirred in, cook the peas down for 45 minutes til they’re practically falling apart and very softened. blend with immersion blender or swizzle stick to make it smooth. keep it over medium/low heat for another 15 minutes or so to get it thick. 3. heat up oil in a small pot and add in your thinly sliced garlic and whole cumin seeds. fry them up til they get a little burnt and quickly add to the dhal (please be careful because hot oil pitches), using the cover of the dhal pot to shield yourself. mix in thoroughly and serve hot with roti and/or over rice. 💛 #recipes #cooking #germany #lifeabroad #foodstagram #recipe #comfort #guyana #caribbeanfood by @urcookingmum
moving to germany from america has encouraged me to learn many things but i believe the most valuable was making my own pasta sauce 😭 in america, they sell every sauce imaginable in jars— especially alfredo sauce, so the need to bother making your own is gone. however, making my own sauces have opened my palate up to so many different flavours and it’s not a bother whatsoever. living in europe promotes cooking everything fresh— and i’m in love with it. i truly believe that my relationship to cooking has blossomed since moving here in comparison to living in new york. here’s my recreation of this brown butter sage tortellini that my husband and i had at this italian restaurant for our anniversary last year!! 💛 ingredients: • store bought fresh cheese tortellini • 4-5 tosp unsalted butter • 1 shallot, minced • 5-6 cloves of garlic, minced • about 3 tosp fresh sage leaves, chopped • 1/2 cup chicken broth • 11/2 cup heavy cream • about 1/3 cup of freshly grated parmesan • 1/2 tsp chili flakes • 1/2 tsp nutmeg • black pepper and salt to taste • 1/2 tsp of garlic powder 1. boil your tortellini per package instructions in generously salted and oiled water. in the meanwhile, prep your garlic, shallot, sage leaves, and parmesan. 2. in a pot over medium heat, melt down your butter and stir frequently til it gets foamy and turns a sort of golden hue for browning. then, add in your shallot and sauté til translucent before adding in your garlic; sautéing for another minute til fragrant, and then lastly your sage leaves and a bit of italian seasoning. 2. pour in your chicken broth and stir well and frequently as you slowly incorporate the heavy cream. this prevents it from separating so take your time adding your heavy cream and taking care to stir steadily. then, add in the rest of the seasonings and mix well to combine. 3. toss in your parmesan cheese and stir to melt in. cover for a few minutes, about 3-5 minutes (stir intermittently to prevent it from burning at the bottom) and lower the heat to medium low to let simmer so the sauce thickens. add tortellini and serve. #recipes #cooking #germany #lifestyle #lifeabroad #foodstagram #recipe #comfort #italianfood by @urcookingmum
my german husband’s favourite food is lasagna and while i stronglyyyy dislike the process of making lasagna; when he requested this tiktok famous meal— i had a great time preparing it so here’s my take on lasagna soup!! • 2 tsp olive oil • 500g ground beef • 1 can crushed tomato in sauce • 2 cups beef broth • 11/2 cups heavy cream • lasagna sheets (broken up, between 10-12 pieces) • 1 tosp tomato paste • 1 tosp ricotta cheese • 5 garlic cloves, minced • black pepper, to taste • sea salt, to taste • 1 tbsp italian seasoning • 1/2 tosp dried parsley • 1/2 tosp dried basil • 1 tsp paprika • 2 tosp onion powder • 1 tosp garlic powder (these seasoning measurements are for the soup itself) 1. season your beef with black pepper and salt to taste, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tsp italian seasoning, 11/2 tsp dried parsley 2. heat oil over medium high heat. add in your seasoned beef and cook until brown but just before the beef gets completely brown, add in your minced garlic and sauté for about 1 minute or 2 (the beef will also finish browning in this time). 3. lower heat to medium/medium low. add in your tomato paste and stir in to combine. then, add in your canned tomato and stir quickly for about 2 minutes. 4. add in your beef broth and stir in really well, then add in your heavy cream. mix frequently and quickly to avoid cream from separating from oil content. 5. add in your pasta sheets (cut up or broken up in fat chunks or squares). follow it up with that ricotta cheese !! you can add to your liking but i added roughly 1 tbsp - 2 tbsp. stir in real good and cook for another 10 minutes or so on medium-medium low heat; stirring often. 6. serve hot with a bit of extra ricotta on top and chopped fresh parsley to garnish. (best served with a warm baguette for dipping). enjoy 💛 #cooking #recipes #lifestyle #lasagna #pastalovers #trendingrecipe #foodstagram #recipe by @urcookingmum
give me anything with guac and i’m there 💛 ingredients (measurements are estimated) POTATOES • about 1kg (2 lbs) gold potatoes • olive oil • black pepper (to taste) • salt (to taste) • 2 tsp onion powder • 2 tsp garlic powder • 1/2 tsp paprika • 1 tsp oregano • 11/2 tsp chilli flakes PICO: • 3 fresh tomatoes diced • 1 red onion diced • half a jalapeño, finely chopped • 1/2 cup cilantro, freshly chopped • juice of 1 lime • black pepper to taste • salt to taste GUAC: • two avocados • 1 tomato diced • juice of 1 lime • 1/2 cup chopped cilantro • 6 cloves garlic, mined • black pepper to taste • salt to taste • 1/2 tsp garlic powder • 1 tsp ground cumin • 1/2 tsp onion powder • 1/2 tsp dried coriander • 1/4 tsp chili powder • 1/4 tsp paprika BEEF: • 500g ground beef • black pepper to taste • salt to taste • about 1 tsp garlic powder • about 1 1/2 tsp onion powder • 11/2 tsp ground cumin • 2 tsp oregano • 1 tsp paprika • 1 tsp chili flakes • 2 tbsp packet taco seasoning TOPPINGS: • shredded mozzarella cheese • sour cream by @urcookingmum
@newkierealaa requested chicken alfredo so of course i had to deliver!! this is how i personally make chicken alfredo & i hope y’all enjoy 💛 • fettucine or tagliatelle pasta • olive oil • chicken breast • 1/2 tsp freshly ground black pepper • 1 tsp sea salt • 1 tbsp italian seasoning • 1 tsp paprika • 1/4 tsp nutmeg • 5 tbsp unsalted butter • 4-6 cloves of garlic, minced • 1 1/2 cup of heavy cream • about a cup of freshly shredded parmesan cheese • fresh parsley, chopped (for garnish) 1. salt and oil your water and put it on to boil. add in your pasta and cook according to your instructions until al dente. 2. halve your chicken breast lengthwise for quicker and more even cooking. then season on both sides with black pepper, salt, garlic powder, paprika, and italian seasoning. 3. heat olive oil in a pan over medium high heat and cook the chicken on both sides 5-7 minutes to get golden brown colour/crust. let cool for a few minutes before slicing. 4. in a different pan, melt down your butter over medium heat. sauté your minced garlic for about 1-2 minutes until fragrant but don’t let it brown. then add in about 2 tsp of italian seasoning and stir frequently for another minute or two, still making sure garlic doesn’t brown. 5. lower the heat to medium-low or low, add in the heavy cream, and whisk frequently to avoid sauce from separating, about 5 minutes. 6. add in shredded parmesan, slowly incorporating it into the sauce. add in some additional black pepper, salt, garlic powder, and then your nutmeg. stir until it thickens enough to see the bottom of the pan briefly when you stir. 7. fold your pasta into the sauce gently, then add your chicken and fold in thoroughly. garnish with chopped parsley and parmesan cheese. enjoy (: #cooking #food #pasta #cravings #recipes #easyrecipes by @urcookingmum

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