Cool Runnings Foods’ Post

#LugawIsEssential this rainy season! 🥣 Lugaw is a classic comforting Filipino rice porridge that is served during breakfast and especially on rainy days. Here are the steps to making a delicious bowl of lugaw: 1. Sauté Aromatics: Sauté chopped onions, minced garlic, and julienned ginger in oil until fragrant and translucent. 2. Cook the chicken: Add chicken pieces and cook until lightly browned. 3. Add Rice and Liquid: Add rice, stir to coat, then pour in water or chicken broth. Bring to a boil, reduce heat, and simmer, stirring occasionally. 4. Season and Simmer: Season with fish sauce or salt and pepper. Simmer for 30–40 minutes until the rice becomes porridge. Add more liquid, if needed. 5. Garnish and Serve: Remove chicken, shred meat, discard bones, and return meat to the pot. Serve hot with green onions, fried garlic, hard-boiled eggs, and a squeeze of calamansi or lemon. Enjoy your warm, comforting bowl of Lugaw on a rainy day, served in Ready-Wrap Food Containers, with your partner in any season. Learn more about our food container solutions ➡️https://lnkd.in/gT7Eyjrp  #RainyDaysTreat #RainyDayCraving #FoodContainer #MicrowavablePlasticContainer #FoodContainerManufacturer #ClearContainer #FoodPackaging #Lugaw #PinoyRecipe

Sanpiau is an important part of Mizo food culture. It is prepared with rice porridge, which is garnished with fish sauce, onion, coriander paste, black pepper and powdered rice. Many people also add garlic and scrambled egg to the dish to make it more flavourful. Drop the right answer in the comment section below! And don’t forget to keep relishing these delectable  #CuisinesOfNorthEast🇮🇳

#veganuary Sign us up! Here is a #simple #recipe on how you can cook our sugar snap peas, snow peas or French beans into a mouthwatering dish in under 10 minutes! Ingredients: - #frenchbeans/#snowpeas/#sugarsnappeas from PJ Dave Fruits - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 lemon (zest and juice) - Salt and pepper to taste - Chives from PJ Dave Fruits Instructions: 1. Trim ends of French beans. 2. Sauté minced garlic in olive oil until golden. 3. Add beans, cook until crisp-tender. 4. Zest and juice lemon over beans. 5. Season with salt and pepper. 6. Toss well and serve. Garnish with finely chopped chives #veganrecipes #veganuary #veganfood #veganlifestyle #freshproduce #freshveggies #vegetarianrecipes #easyrecipes #januarychallenge #businessgrowth #greenbeans #frenchbeans #AgriBusiness #womeninag #farmbusiness

The warm weather is coming, and this is a great recipe for a spring lunch or dinner with friends! SALMON WITH ORANGE ROSEMARY VINAIGRETTE Serves 4 4 salmon fillets 1 tablespoon coconut oil Sea salt and black pepper, to taste 1 large orange, juiced 2 tablespoons apple cider vinegar 1 teaspoon garlic powder 1 teaspoon dried rosemary Pinch of sea salt Black pepper, to taste 2 tablespoons extra virgin olive oil 1. Place a large sauté pan over medium heat. 2. Add coconut oil. 3. Season the salmon with sea salt and black pepper. 4. Place the fillets in the hot Pan. 5. Cook for about 5 to 7 minutes per side. 6. Remove from the pan and set to the side to cool. Vinaigrette: Add the orange juice, apple cider vinegar, garlic, Rosemary, sea salt, black pepper, and extra virgin olive oil to a mixing bowl. Whisk well and drizzle over the salmon. Enjoy!

𝗖𝗮𝗿𝗻𝗶𝘃𝗼𝗿𝗲 𝗠𝗼𝗻𝗱𝗮𝘆'𝘀: Carnivore Breakfast Sausage Patties Ingredients: 1 pound ground pork 1 teaspoon dried sage 1 teaspoon fennel seeds 1/2 teaspoon garlic powder Salt and pepper to taste Instructions: In a bowl, combine ground pork with sage, fennel seeds, garlic powder, salt, and pepper. Form the mixture into small patties. In a skillet over medium heat, cook the patties for 3-4 minutes per side until browned and cooked through. Serve hot, perfect for breakfast or a quick meal. #FathersWithAMission #CarnivoreMonday #BreakfastFuel

Here at CROSSRAY, we're all about getting back to the base-ics of BBQing – creating great flavour profiles that level up your favourite meats. These flavourful bases are the secret weapon for juicy, tender, and mouthwatering grilled meats. From smoky to sweet, we've got some base ideas to inspire your next grill up! 💨 Smoky Kiss: Spice things up with a chipotle in adobo marinade, balanced with brown sugar and a squeeze of lime. Perfect for chicken, steak, or even tofu! 🥢Oriental Twist: Embrace umami with a base of soy sauce, ginger, garlic, and a touch of honey. Ideal for salmon, pork, or even grilled veggies. 🌿Herb Haven: Keep it fresh and herbaceous with a base of chopped rosemary, thyme, and parsley mixed with olive oil and lemon zest. This light and flavourful option complements any protein. 🍊Fruity Flair: Don't be afraid to experiment! Try a marinade of orange marmalade, Dijon mustard, and a splash of balsamic vinegar. Perfect for chicken or pork tenderloin. 🔥 Hot Tip: Let your base marinate your meats for at least 30 minutes, or even overnight, for a maximum flavour explosion. Follow CROSSRAY for more BBQing hacks, tips and tricks! #Crossray #BBQRecipes #BBQIdeas #BBQFoodRecipes

I love beetroot! It has a lovely earthy flavour with a sweetness when roasted. It also turns your pee pink, which is hilarious to small children. Here's why beetroot is so good for you! 3 ways to use it... 1. Juice - delicious blended with apple or orange juice. Also good with a dash of celery juice & root ginger. 2. Vegetable - grate coarsely, heat through in a pan with a little olive oil and either garlic or orange rind. 3. Roast - this is my favourite! Roast with a drizzle of oil, salt & pepper. On its own or with other roots. Eat as roasted vegetables or make into Roasted Root Soup, by simmering in either chicken or veg stock & blending. How do you like to eat beetroot? #cookingschool #cookingclass #privatechef

Try this mouth-watering salmon recipe that pairs perfectly with the our Lemon Pepper seasoning! 🍴🐟 Learn More about our Lemon Pepper Seasoning: https://lnkd.in/eXKjtAar #salmonlovers #deliciousdinner

Sausage of the month: Rookworst "Rookworst" or "Gelderse Rookworst" is a traditional Dutch Sausage in which a mixture of ground meat, spices and salt is placed in a natural casing. The resulting sausage was then smoked to preserve it. Nowadays people smoke this meat product more because of its valued taste. At least 100 butchers still produce artisanal smoked sausage in Gelderland and South Holland. The smoked sausage is inextricably linked to Dutch dishes, especially pea soup (snert) and stews. Traditionally, sausages were made in the slaughter month of November. And because November is also the month that kale is harvested, this became a classic combination. Served with mustard, smoked sausage is also eaten as a snack. #SausageoftheMonth; #Rookworst; #GelderseRookworst; #TheNetherlands; #Dutch; #DutchSausage; #April; #NaturalCasings; #TeijsenBV; #YourSausageOurCase; #Highquality; #Family; #Traditions; #FamilyCompany; #Qualitymatters!;

Recently, I've explored oven-simmering beans as opposed to stove-top simmering, yielding creamier and more flavorful results. Method: Presoak 500g dried cannellini beans overnight. Then, place them in a Dutch oven and cover with water, ensuring it is 1-2cm above the beans. Add salt, 6 tablespoons of olive oil, chili flakes, 2 heads of garlic, onion, and herbs (3 sprigs rosemary, 3 sprigs sage, and a bay leaf). Bake at 170°C for 75 minutes. Serve in a bit of their broth with extra virgin olive oil and the juice of a lemon. They can also enhance soups or other dishes. #OvenSimmering #CookingAdventures #FlavorfulBeans #PresoakMethod #DutchOvenMagic #HomemadeCuisine #FoodieDiscoveries #DeliciousEats #BeanRecipes #EasyCooking #HealthyOptions #KitchenCreativity