Category: Cooking and Baking Videos

https://hasenchat.tv/wp-content/uploads/2022/10/Spaghetti-and-Mushroom-Bolognese.mp4

Spaghetti with Mushroom Bolognese is a delicious vegetarian twist on the classic Italian Bolognese sauce, which traditionally features ground meat. In this vegetarian version, mushrooms are used to create a hearty, savory, and umami-rich sauce that pairs perfectly with spaghetti. Here’s a basic recipe to get you started:

Ingredients:

For the Mushroom Bolognese Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces (about 2 cups) cremini or button mushrooms, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 red bell pepper, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari (for umami flavor)
• 1 bay leaf
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped

For the Spaghetti:

• 8 ounces spaghetti (or any pasta of your choice)
• Grated Parmesan cheese or vegan cheese (optional, for garnish)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
2. Add the finely chopped mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and start to brown.
3. Stir in the chopped carrot, celery, and red bell pepper. Cook for an additional 5 minutes until the vegetables soften.
4. Season the mixture with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well to combine.
5. Pour in the crushed tomatoes, vegetable broth, tomato paste, balsamic vinegar, soy sauce (or tamari), and add the bay leaf. Stir to combine all the ingredients. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
6. While the sauce is simmering, cook the spaghetti (or pasta of your choice) according to the package instructions until al dente. Drain and set aside.
7. Once the sauce has thickened, remove the bay leaf. Taste and adjust the seasoning as needed. If the sauce is too thick, you can add a bit more vegetable broth to reach your desired consistency.
8. Stir in the chopped fresh basil and parsley.
9. Serve the Mushroom Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese or vegan cheese, if desired.
10. Enjoy your hearty and flavorful Spaghetti with Mushroom Bolognese!

Feel free to customize this recipe by adding your favorite vegetables or herbs. It’s a satisfying and nutritious vegetarian pasta dish that can be enjoyed by everyone.

https://hasenchat.tv/wp-content/uploads/2022/10/Southwest-Sweet-Potato-Hash.mp4

Southwest Sweet Potato Hash is a delicious and nutritious dish that combines the earthy sweetness of sweet potatoes with the bold flavors of southwestern spices and ingredients. It’s perfect for breakfast, brunch, or even as a side dish for dinner. Here’s a simple recipe to make Southwest Sweet Potato Hash:

Ingredients:

• 2 large sweet potatoes, peeled and diced into small cubes
• 2 tablespoons olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, finely chopped (adjust to your preferred level of spiciness)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: avocado slices, sliced green onions, sour cream or Greek yogurt, shredded cheese

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced sweet potatoes to the skillet and season them with salt and black pepper. Cook, stirring occasionally, for about 10-12 minutes or until the sweet potatoes are tender and have some crispy edges. You can cover the skillet to help them cook faster, stirring occasionally.
3. Add the diced red onion, red bell pepper, green bell pepper, and jalapeño pepper to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender and slightly caramelized.
4. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for about 1-2 minutes until the spices become fragrant.
5. Add the black beans and corn to the skillet, stirring to combine with the sweet potatoes and vegetables. Cook for an additional 2-3 minutes, allowing the beans and corn to heat through.
6. Remove the skillet from heat and stir in the chopped fresh cilantro and lime juice. Taste and adjust the seasoning if needed.
7. Serve the Southwest Sweet Potato Hash hot, garnished with optional toppings like avocado slices, sliced green onions, a dollop of sour cream or Greek yogurt, and shredded cheese if desired.
8. Enjoy your flavorful and satisfying Southwest Sweet Potato Hash!

This dish is not only delicious but also versatile. You can make it spicier by adding more jalapeño or hot sauce, or you can customize it with your favorite toppings and ingredients. It’s a great way to enjoy the flavors of the Southwest with the goodness of sweet potatoes.

https://hasenchat.tv/wp-content/uploads/2022/10/Sonoma-Chicken-Salad.mp4

Sonoma Chicken Salad is a delightful and flavorful salad featuring tender chicken, crisp grapes, crunchy almonds, and a creamy dressing. It’s a perfect dish for a light lunch or dinner, and it’s also great for picnics and gatherings. Here’s a recipe to make Sonoma Chicken Salad:

Ingredients:

For the Chicken Salad:

• 2 cups cooked chicken breast, diced (you can use grilled, roasted, or poached chicken)
• 1 cup red seedless grapes, halved
• 1/2 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup slivered almonds, toasted
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

For the Creamy Dressing:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar (optional)
• Salt and black pepper to taste

Instructions:

1. Start by toasting the slivered almonds. Heat a dry skillet over medium heat and add the almonds. Toast them for 3-4 minutes, stirring frequently until they become lightly golden and fragrant. Remove from the skillet and set aside to cool.
2. In a large mixing bowl, combine the diced cooked chicken, halved grapes, chopped celery, chopped red onion, toasted slivered almonds, and chopped fresh parsley. Toss everything together until well combined.
3. In a separate bowl, whisk together the ingredients for the creamy dressing: mayonnaise, Greek yogurt (or sour cream), Dijon mustard, honey, lemon juice, and white wine vinegar (if using). Season the dressing with salt and black pepper to taste.
4. Pour the creamy dressing over the chicken salad mixture. Gently fold everything together until the salad is evenly coated with the dressing. Taste and adjust the seasoning if needed, adding more salt, pepper, or honey to suit your preferences.
5. Refrigerate the Sonoma Chicken Salad for at least 30 minutes before serving to allow the flavors to meld.
6. Serve the chilled chicken salad on a bed of lettuce, in a sandwich, or with crackers. Garnish with additional fresh parsley if desired.
7. Enjoy your homemade Sonoma Chicken Salad!

This salad offers a delightful combination of sweet and savory flavors, making it a crowd-pleaser. You can customize it by adding ingredients like diced apples, dried cranberries, or chopped avocado, depending on your taste. It’s a versatile dish that’s perfect for any occasion.

https://hasenchat.tv/wp-content/uploads/2022/10/Smashed-roast-potatoes.mp4

Smashed roast potatoes are a delicious and crispy alternative to traditional roasted or mashed potatoes. They have a crispy exterior and a fluffy interior, making them a perfect side dish for various meals. Here’s a simple recipe to make smashed roast potatoes:

Ingredients:

• 1.5 pounds (about 680 grams) baby or small potatoes (Yukon Gold or red potatoes work well)
• 2-3 tablespoons olive oil
• Salt and black pepper, to taste
• 2-3 cloves garlic, minced (optional)
• Fresh rosemary or thyme sprigs (optional, for added flavor)
• Grated Parmesan cheese (optional, for garnish)
• Chopped fresh parsley or chives (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to preheat as well.
2. Prepare the Potatoes: Wash and scrub the potatoes, but leave the skins on for extra flavor and texture. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat and simmer for about 15-20 minutes or until the potatoes are fork-tender.
3. Drain and Cool: Drain the cooked potatoes in a colander and let them cool for a few minutes until they are safe to handle.
4. Smash the Potatoes: Place each potato on a clean kitchen towel or paper towel. Use the palm of your hand or a flat surface (like a spatula) to gently press down on each potato until it’s partially flattened but still holds together. Be careful not to completely mash them; you want them to remain in one piece.
5. Season the Potatoes: In a large bowl, toss the smashed potatoes with olive oil, minced garlic (if using), salt, and black pepper. You can also add fresh rosemary or thyme sprigs for added flavor.
6. Roast the Potatoes: Carefully remove the preheated baking sheet from the oven. Brush it with a bit of olive oil to prevent sticking. Place the seasoned smashed potatoes on the baking sheet in a single layer, making sure they have some space between them for crispiness. Roast in the preheated oven for about 20-25 minutes or until the potatoes are golden and crispy.
7. Serve: Once the potatoes are roasted to your liking, remove them from the oven. If desired, sprinkle them with grated Parmesan cheese and chopped fresh parsley or chives for added flavor.
8. Enjoy your crispy smashed roast potatoes as a side dish with your favorite main course!

These smashed roast potatoes are versatile and can be seasoned with various herbs and spices to suit your taste. They make a great addition to any meal, from weeknight dinners to holiday feasts.

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Buffalo-Chicken-Lettuce-Wraps.mp4

Slow Cooker Buffalo Chicken Lettuce Wraps are a delicious and low-carb alternative to traditional buffalo chicken sandwiches or wraps. They are packed with spicy buffalo flavor and served in crisp lettuce cups. Here’s a simple recipe to make Slow Cooker Buffalo Chicken Lettuce Wraps:

Ingredients:

For the Buffalo Chicken Filling:

• 2 pounds boneless, skinless chicken breasts
• 1 cup buffalo sauce (store-bought or homemade)
• 1/2 cup chicken broth
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried dill (optional)
• Salt and black pepper, to taste

For Serving:

• Iceberg lettuce leaves (or any lettuce with large, sturdy leaves)
• Ranch or blue cheese dressing (for drizzling)
• Chopped celery and carrot sticks (optional, for added crunch)

Instructions:

1. Place Chicken in Slow Cooker: Place the boneless, skinless chicken breasts in the slow cooker.
2. Make Buffalo Sauce: In a medium saucepan over low heat, combine the buffalo sauce, chicken broth, unsalted butter, minced garlic, onion powder, dried dill (if using), salt, and black pepper. Stir until the butter is melted and the ingredients are well combined.
3. Pour Sauce Over Chicken: Pour the buffalo sauce mixture over the chicken breasts in the slow cooker.
4. Cook: Cover the slow cooker and cook on LOW for 4-5 hours or until the chicken is tender and easily shreds with a fork.
5. Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the buffalo sauce mixture. Let it sit for an additional 15-30 minutes on LOW to soak up the flavors.
6. Assemble Lettuce Wraps: To serve, take a large lettuce leaf and spoon some of the buffalo chicken filling onto it. Top with chopped celery and carrot sticks for added crunch, if desired.
7. Drizzle with Dressing: Drizzle ranch or blue cheese dressing over the buffalo chicken, and if you like it extra spicy, add a little more buffalo sauce.
8. Serve: Serve your Slow Cooker Buffalo Chicken Lettuce Wraps immediately.

These lettuce wraps are perfect for a light and spicy meal. You can also customize them with your favorite toppings, such as diced tomatoes, sliced green onions, or shredded cheese. Enjoy your flavorful and low-carb buffalo chicken wraps!

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Baked-Potatoes.mp4

Slow Cooker Baked Potatoes are a convenient and fuss-free way to prepare perfectly cooked potatoes with minimal effort. They make a versatile side dish that can be customized with various toppings and served with your favorite main courses. Here’s a simple recipe for making Slow Cooker Baked Potatoes:

Ingredients:

• 4 large russet potatoes, washed and scrubbed
• Olive oil (for rubbing)
• Salt (optional)
• Toppings of your choice (e.g., butter, sour cream, shredded cheese, chives, bacon bits)

Instructions:

1. Prepare the Potatoes: Begin by washing and scrubbing the russet potatoes to remove any dirt or debris. You can choose to peel them or leave the skins on, depending on your preference. Prick each potato several times with a fork to allow steam to escape during cooking.
2. Rub with Olive Oil: Rub each potato with a small amount of olive oil to help the skins become crispy during cooking. If desired, sprinkle a little salt on the potato skins for added flavor.
3. Wrap in Foil (Optional): You have the option to wrap each potato individually in aluminum foil, which can help retain moisture and cook them evenly. However, it’s not necessary, and you can cook them without foil if you prefer.
4. Arrange in Slow Cooker: Place the prepared potatoes in the slow cooker. You can stack them if necessary, but try to arrange them so they are not tightly packed.
5. Cook: Cover the slow cooker with its lid and cook the potatoes on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The cooking time may vary depending on the size and type of your slow cooker, as well as the size of the potatoes.
6. Check for Doneness: To check if the potatoes are done, insert a fork or knife into the center of a potato. It should easily slide in, indicating that the potatoes are tender and fully cooked. If needed, you can cook them for a bit longer.
7. Serve: Once the potatoes are done, carefully remove them from the slow cooker. Cut a slit in the top of each potato and fluff the insides with a fork. Add your favorite toppings, such as butter, sour cream, shredded cheese, chives, bacon bits, or any other toppings you prefer.
8. Enjoy your Slow Cooker Baked Potatoes as a side dish or a satisfying meal!

These slow cooker baked potatoes are a convenient way to enjoy perfectly cooked potatoes without heating up your oven. They make a great accompaniment to grilled or roasted meats, and you can customize them with your favorite toppings to suit your taste.

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Adobo-Chicken-with-Bok-Choy.mp4

Slow Cooker Adobo Chicken with Bok Choy is a flavorful and easy-to-prepare dish that combines the rich flavors of Filipino adobo with the freshness of bok choy. The slow cooker makes it a convenient and hands-off recipe. Here’s how to make it:

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup vinegar (white or apple cider vinegar)
• 1/4 cup water
• 4 cloves garlic, minced
• 1 onion, sliced
• 2 bay leaves
• 1 teaspoon peppercorns (crushed black peppercorns)
• 1-2 bok choy heads, cleaned and chopped into large pieces
• Cooked white or brown rice, for serving
• Chopped green onions and sliced red chili (for garnish, optional)

Instructions:

1. Prepare the Chicken: Place the boneless, skinless chicken thighs in the slow cooker.
2. Make the Adobo Sauce: In a separate bowl, combine the soy sauce, vinegar, water, minced garlic, sliced onion, crushed peppercorns, and bay leaves to create the adobo sauce.
3. Pour Sauce Over Chicken: Pour the adobo sauce over the chicken thighs in the slow cooker.
4. Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should become tender and absorb the flavors of the sauce.
5. Add Bok Choy: About 30 minutes before the end of the cooking time, add the chopped bok choy to the slow cooker. This will allow the bok choy to wilt and absorb some of the delicious adobo flavors while retaining its freshness and crunch.
6. Check for Doneness: Make sure the chicken is fully cooked and tender. It should easily shred or fall apart with a fork when done.
7. Serve: Serve the slow cooker adobo chicken and bok choy over cooked white or brown rice. Garnish with chopped green onions and sliced red chili if you like a bit of heat.
8. Enjoy your Slow Cooker Adobo Chicken with Bok Choy!

This dish offers a wonderful blend of savory and tangy flavors from the adobo sauce, and the bok choy adds a refreshing and healthy element to the meal. It’s a comforting and satisfying dish that’s perfect for weeknight dinners or family gatherings.

https://hasenchat.tv/wp-content/uploads/2022/10/Shrimp-and-Rice-with-Olives-and-Oranges.mp4

Shrimp and rice with olives and oranges is a delightful and flavorful dish that combines the sweetness of oranges with the briny goodness of olives and the succulence of shrimp. Here’s a recipe to make this delicious dish:

Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup orange juice (freshly squeezed if possible)
• Zest of 1 orange
• 1/2 cup pitted green olives, sliced
• 1/4 cup chopped fresh parsley
• 2 green onions, chopped
• Salt and black pepper to taste
• Orange slices or wedges (for garnish, optional)

Instructions:

1. Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with minced garlic, paprika, salt, black pepper, and 1 tablespoon of olive oil. Toss to coat the shrimp evenly, cover, and let them marinate in the refrigerator for about 15-30 minutes.
2. Cook the Rice: In a medium saucepan, combine the white rice, chicken or vegetable broth, and orange juice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
3. Prepare the Shrimp: While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
4. Assemble the Dish: In a large mixing bowl, combine the cooked rice, orange zest, sliced green olives, chopped parsley, and chopped green onions. Toss everything together to mix well. Season with additional salt and black pepper to taste.
5. Serve: To serve, spoon the orange and olive rice mixture onto plates or a serving platter. Top with the cooked shrimp. Garnish with orange slices or wedges if desired.
6. Enjoy your Shrimp and Rice with Olives and Oranges!

This dish offers a delightful combination of citrusy and savory flavors. It’s a perfect choice for a special dinner or a refreshing meal on a warm day. You can customize it by adding other ingredients like roasted red peppers or capers for extra flavor.

https://hasenchat.tv/wp-content/uploads/2022/10/Scrambled-Tofu.mp4

Scrambled tofu is a delicious and vegan alternative to scrambled eggs. It’s a versatile dish that can be seasoned and customized to suit your taste. Here’s a basic recipe for making scrambled tofu:

Ingredients:

• 1 block (14-16 ounces) firm or extra-firm tofu
• 2 tablespoons olive oil or vegan butter
• 1/2 onion, finely chopped
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced (optional)
• 1/2 teaspoon turmeric (for color)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Chopped fresh herbs (e.g., parsley, cilantro) for garnish (optional)
• Sliced green onions for garnish (optional)

Instructions:

1. Prepare the Tofu:

• Remove the tofu from its packaging and drain any excess liquid.
• You can either crumble the tofu by hand or use a fork to break it into small, irregular pieces, resembling the texture of scrambled eggs.

1. Sauté the Vegetables (Optional):

• Heat the olive oil or vegan butter in a large skillet over medium heat.
• Add the finely chopped onion and diced bell pepper (if using). Sauté for about 3-4 minutes until the vegetables start to soften.
• Add the minced garlic (if using) and sauté for an additional 1-2 minutes until fragrant.

1. Add the Tofu:

• Push the sautéed vegetables to one side of the skillet and add the crumbled tofu to the other side.
• Sprinkle the turmeric, ground cumin, paprika, salt, and black pepper over the tofu.

1. Scramble the Tofu:

• Using a spatula, gently stir and toss the tofu and spices to combine. Continue to cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.

1. Adjust Seasoning:

• Taste the scrambled tofu and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.

1. Garnish and Serve:

• If desired, garnish the scrambled tofu with chopped fresh herbs (e.g., parsley or cilantro) and sliced green onions.
• Serve the scrambled tofu hot on its own or with toast, tortillas, or as a filling for breakfast burritos.

1. Enjoy your vegan Scrambled Tofu!

Scrambled tofu is not only a great breakfast option but also works well as a filling for sandwiches, wraps, or as a protein-rich topping for salads. Feel free to customize it with your favorite vegetables and seasonings for added variety and flavor.

https://hasenchat.tv/wp-content/uploads/2022/10/Sausage-Flowers.mp4