#budgetbasics Made Kuku Paka today (Coconut Chicken Curry) which is a traditional East African dish. This goes well with Mahambri which is a Swahili doughnut and is very popular in Tanzania.There are many different versions of it, but mine is simple and turned out to be delicious!

This is a traditional easy food among Iranian people. It can be prepared in half an hour, if you have vegetables.

💯 eggplant patties#iran_cookeryFor those who need exact Persian name: کوکو بادمجون

💯 cheesy potato pattiesKuku is a mixture of egg and vegetables, the vegetable's name comes before the word kuku.We have carrot kuku, potato kuku, zucchini kuku, eggplant kuku, etc.For those who need exact Persian name: کوکو سیب زمینی پنیری

The basil growing on my balcony was getting weaker so I wanted to use it up.When you don't have any fresh basil at Step 3, use dried basil instead.When you grill the meat, put the toppings on in this order: bread crumbs - olive oil - Parmesan cheese - dried basil.Please feel free to substitute with basil paste, mayonnaise and so on.Try it with lightly flavored breast meat, or rich tasting thigh meat whichever you prefer. Recipe by Kaz0731

With our lifestyle chicken can get boring fast. One way I've kept chicken interesting is growing and using fresh herbs and ingredients! This lemon balm and rosemary was picked from my indoor garden. My husband asked me to make this again , it was so good!

#mycookbook I have some rosemary in the garden, so I decided to make this for dinner. I used a cast iron skillet, but you can also use a regular non-stick pan. Adjust the time to cook the chicken accordingly, because the heat depends on the stove type as well.

I was inspired by a Tuscan dish. You only need to spread the ingredients out in a dish and roast! So simple, and perfect for Christmas.Note: The Rosemary is only added for the aroma, and should not be eaten.This is a simple dish that brings out the natural flavors of the ingredients, so it's best to use high-quality chicken. Be sure to use an oven-safe dish. A lot of oil will gather in the bottom of the dish during cooking – it tastes great spread on potatoes or bread. Recipe by ai_yui

If you like to cook and you haven't looked into sous vide i suggest you do. Many are turned off because of the fancy french sounding name. But it's a pretty simple concept and with a little investment it can become a great tool in the kitchen. Basically you vacuum seal anything you'd like to cook (meat is the most common, but I've seen everything from vegetables to 6 different ways to cook egg). And using an immersion circulator (a machine that contains a heating element and a pump to cieculate the water so you can maintain a specific temperature) you heat up a large enough amount of water to circulate your food and you let it cook. Kind of like boiling, but you won't loose flavor, nutrients or anything else to the water cuz its stuck inside the bath. The purpose of the vacuum seal is so that you're food only has a thin layer of plastic between it and the hot water, allowing the heat to transfer to the food most efficiently. If you don't have a vacuum sealer you can use a ziplock bag and some water in you sink (this method is detailed on the Serious Eats website). Anyways, this method of cooking allows you to cook a meat to a desired temperature all the way through as opposed to other methods of cooking which will challenge the inner meat to heat up before the outer meat is overcooked. You also have a large window of time where you can remove the meat from the bath and no resting is required because the whole meat is at the temperature you want to serve it at. Once you remove

Near my parents' house, there's a delicious salted fried chicken restaurant, and sometimes I get a craving for the chicken, but since it's too far away, I came up with my own recipe.This recipe is light tasting. (It's a recipe for those who want to chow down only on meat.)If serving with rice, add more salt.You may think that it needs more salt when brining, but be careful not to add too much salt! If you add too much, it will be too salty to eat! Recipe by Ah*mi

I wanted to use the rosemary that I'm growing in my garden!If you put water in the marinade the meat will absorb some of it, preventing it from getting tough when it's cooked.In the photo I show the chicken with potatoes. Cut 2 small potatoes into 4 pieces and cook them along with the chicken in between the pieces. If the potatoes haven't cooked through yet when the chicken is done, leave the potatoes to cook a bit longer. For 2-3 servings. Recipe by Ayatan

These flavors go crazy good with each other. Grab a good loaf of bread to sop up the sauce it creates when roasting! Delish!