The Recipes to Remember

THE RECIPES TO REMEMBER

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THE RECIPES TO REMEMBER

Darbha Anupama

Hi, I’m Anu — a home cook, recipe explorer, and travel enthusiast based in suburban Chicago. I started this blog to honor the home chefs who filled my childhood with love and flavor.

Every recipe here is personally tried, tasted, and tweaked in my kitchen—with stories, memories, and a dash of heart in every bite.

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Cooking Sautéed Mushrooms and Green Beans

Cooking Sautéed Mushrooms and Green Beans

Cooking is one of my favorite pastimes, and today, I want to share with you a delightful recipe for sautéed mushrooms and green beans. This dish is not only delicious but also incredibly easy to prepare. Let’s dive into the ingredients and steps involved in making this savory side dish.

Ingredients

Mushrooms: I love using Portobella mushrooms for this recipe. They have a rich, earthy flavor that pairs perfectly with the green beans. Mushrooms are also a great source of vitamins and minerals, including vitamin D, selenium, and potassium.

Green Beans: Fresh green beans are a must for this dish. They add a nice crunch and vibrant color. Green beans are packed with nutrients like vitamins A, C, and K, as well as fiber and folate.

Red Onion: I love the

Garlic: Garlic adds a wonderful aroma and depth of flavor. It’s also known for its health benefits, including boosting the immune system and reducing blood pressure.

Olive Oil: I prefer using extra virgin olive oil for sautéing. It has a fruity flavor and is rich in healthy monounsaturated fats.

Steps Involved

  1. Preparation: Start by washing and trimming the green beans. Cut them into bite-sized pieces. Clean the mushrooms with a damp cloth and slice them.
  2. Sautéing: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until they start to release their juices and turn golden brown.
  3. Adding Green Beans: Add the green beans to the skillet and continue to sauté for another 5-7 minutes, until they are tender but still crisp.
  4. Garlic and Soy Sauce: Add minced garlic to the skillet and sauté for another minute. Then, add a splash of soy sauce and stir to combine. Cook for another 2 minutes, allowing the flavors to meld together.
  5. Serving: Remove from heat and serve immediately. This dish pairs wonderfully with grilled chicken or fish, or it can be enjoyed on its own as a light meal.

I hope you enjoy making and eating this delicious dish as much as I do. Happy cooking!

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Greek Lentil Salad

Greek Lentil Salad

I recently embarked on a culinary adventure to create a delightful Greek Lentil Salad. This dish is not only nutritious but also bursting with flavors that transport you straight to the Mediterranean. Let me take you through the ingredients and steps involved in making this refreshing salad.

Ingredients Insight

  1. Lentils: The star of the dish, lentils are packed with protein and fiber. They have a mild, earthy flavor that pairs perfectly with the other ingredients.
  2. Cucumbers: Crisp and refreshing, cucumbers add a delightful crunch to the salad. They are also hydrating and low in calories.
  3. Cherry Tomatoes: These little gems bring a burst of sweetness and acidity, balancing the earthy lentils.
  4. Red Onion: Thinly sliced red onions add a sharp, tangy flavor that complements the other ingredients.
  5. Feta Cheese: Creamy and tangy, feta cheese adds richness and a salty kick to the salad.
  6. Olives: A staple in Greek cuisine, olives provide a briny, savory element that enhances the overall flavor.
  7. Fresh Herbs: Parsley and mint add a fresh, aromatic touch that brightens the salad.
  8. Lemon Vinaigrette: A simple dressing made with lemon juice, olive oil, garlic, and oregano ties everything together with a zesty finish.

Steps Involved

  1. Cook the Lentils: Start by rinsing the lentils under cold water. Then, cook them in a pot of boiling water until they are tender but not mushy. This usually takes about 20-25 minutes. Drain and let them cool.
  2. Prepare the Vegetables: While the lentils are cooking, chop the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Set these aside.
  3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried oregano. Season with salt and pepper to taste.
  4. Combine Everything: In a large mixing bowl, combine the cooked lentils, chopped vegetables, crumbled feta cheese, and olives. Pour the dressing over the salad and toss gently to combine.
  5. Add Fresh Herbs: Finally, sprinkle chopped parsley and mint over the salad. Give it one last gentle toss to distribute the herbs evenly.

I hope you enjoy making and savoring this Greek Lentil Salad as much as I did. It’s a perfect dish for a light lunch or a side at dinner. Enjoy!

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