Holiday Cooking with Chef Mark Kaba

Is there a time and place for snacks? We say snacks can be any where and any time.  Join our conversation about our favorite snacks, home made snack ideas and some twists on a few classics.  Power Bite Recipes Below.  Granola Almond Butter Power Bites 1 cup almond butter ½ cup brown sugar ½ cup honey ½ cup bittersweet chocolate chips 1 serving whey protein powder (approx. 26 g protein) ½ cup almonds 1 cup dried cranberries 1 cup old fashioned oats 1 ½ cups puffed rice cereal 1. Microwave almond butter, brown sugar, honey for 1 – 1 ½ minutes in microwave safe bowl, stir. 2. Add chocolate chips and protein powder, stir until melted until well-mixed. 3. Combine remaining ingredients in large bowl. Pour melted mixture over dry ingredients and stir until everything is combined. 4. Form into ~2 Tbsp. size balls. 5. Place in airtight container in fridge for up to 1 week. Cranberry Pistachio Power Bites Raisins, Seedless 1 Pound Honey, Bulk 1-5/8 Cup Pistachios, Shelled 14-1/3 Ounce Chocolate Chips, Dark, 1000 Ct 1-3/4 Pound Oatmeal-Old Fashioned (Steam Table) 1-1/8 Quart Cranberries, Dried, Sweetened, 1-1/4 Pound Preparation 1 Place raisins and honey in a food processor and process until a paste forms. 2 Add pistachios and chocolate chips. Pulse grind until course chopped. 3 Add oats and cranberries. Continue to process for 1 minute or until mixture comes together and no large nuts or raisins remain. May need to scrape down bowl between pulses. 4 Using a tablespoon measure, shape into 2/3 oz balls. Got questions about cooking at home? Want to be featured on one of our episodes?  Email us at [email protected]  Check us out at www.YomasCookingCast.com Instagram @YomasCookingCast Music: Yung Kartz - Too Grimy

Cast Iron Cooking dates back to the 3rd 4th and 5th century BC.  Join us as we go over how to cook with, clean and care for your cast iron pans without spending hours on end rubbing it down with oil like Robert Kraft  Got questions about cooking at home? Want your cooking topic featured on the next episode?  We want to hear from you!  Email us at [email protected]  Check us out at www.YomasCookingCast.com  Instagram: @YomasCookingCast Music: Yung Kartz - Too Grimy

It is believed that Pasta has been around since 4th Century B.C., and the process of making it by hand hasn't changed much. Join us along with our guest Chef Jeremy Lett as we discuss how to improve your store-bought pasta, how to make homemade pasta, and why you don't need any fancy gadgets to make this classic world-renowned staple. Longer pasta dough recipe (Fettuccini, Pappardelle, Tagliatelle): 300gm of All Purpose or Bread Flour (Recommended: Caputo All Purpose Flour) 2 Whole Eggs and 3 Egg yolks (totaling 185gm - if the eggs do not equal 185gm in weight, add water to get to 185gm) Shaped pasta dough recipe (Macaroni, Cavatelli, Orecchiette): 300gm Semolina Flour (Recommended: Caputo brand) 185gm warm water Sift the flour onto a cutting board or counter top and create a well in the center of the flour Add your eggs (or water) to the center of the well and slowly begin incorporating the flour into the liquid until it starts to form into a shaggy dough  Continue to mix the dough till it forms the shape of a ball Knead the dough for at least 10 minutes by hand to create the gluten network within the dough If the pasta feels a little sticky, add additional flour until it feels smooth. if the pasta feels too tough, add a little additional water Once the dough feels silky smooth, wrap the dough in plastic wrap for 30 minutes Additional resources on shaping pasta: Orecchiette - https://youtu.be/w3Uz0z9_oOA  Pappardelle - https://youtu.be/oQtzr1cCsUQ?t=300 Check out Jeremy's awesome instagram account - https://www.instagram.com/jeremylett/ Have questions or topics you want us to cover in future episodes? Send them to us! Email: [email protected] Instagram: https://www.instagram.com/yomascookingcast/ Website: www.YomasCookingCast.com Music: Yung Kartz - Too Grimy  

Pork is the worlds most widely consumed meat at 44%.  Join us in our Pork Series exploring common cuts, ways to cook them and how the pig plays a significant cultural role in our lives.  Have questions or topics you want us to cover in future episodes?  Send them to us!  Email: [email protected] Instagram: @YomasCookingCast Website: www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

Join us in answering your questions! On this episode we cover an array of questions from our listeners from tip on how to make pizza at home and some personal questions too! Have questions you want us to answer for future episodes?  Send them to us! Email: [email protected] Instagram: @YomasCookingCast Website: www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

It is believed that the cooking technique of braising has been used for more than 300,000 years, proving the age old adage "if it ain't broke, don't fix it".  Join us as we discuss the braising technique. Now, go forth and braise!  We want to hear from you! Email us at [email protected] with your questions, suggestions or comments!    Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

A new year comes with new resolutions.   Join us along with RDN Board Certified Sports Dietetics and expert, Allison Knott as we go over fad diets, meal planning vs meal prepping and some trick and hacks on how to plan healthy home made meals.   Allison's Vegetable Frittata   Leftovers Without Flavor Fatigue    Become a member at ANEW Sports Nutrition! Click Here   We want to hear from you! Email us at [email protected] with your questions, suggestions or comments!    Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

Much like trimmings of a beautiful tenderloin, these trimming episodes are the best little pieces of fun and delicious parts of cooking.  Enjoy our 5 - 15 min trimming episodes and recipes.  Reminder: Coquito is meant to be sipped and shared. Enjoy it with friends, family and your grouchy neighbor.  Coquito - Below is the recipe that had been passed down my family for three generations.  3 egg Yolks  1 cans of 14oz condensed milk  2 can of 12oz evaporated milk  2 cans of 15oz coconut cream ( we use Coco Lopez when available)  1 teaspoon of vanilla extract  1 teaspoon of ground cinnamon   1 cup of white rum (you can adjust this to your preference)  - Place all ingredients into a blender. Blend until smooth. It it optional to strain your coquito.  Bottle your coquito and keep in you fridge. *Disclaimer: The use or sharing of coquito will result in neighbors liking you, friends inviting you to parties, and overall happiness.  We want to hear from you! Email us at [email protected] with your questions, suggestions or comments!    Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

Cooking for the holidays around the world has many cultural differences.  Join us and our guest chef, Chef Mark Kaba, in our holiday cooking stories and some tips on how you can be better home cook this holiday season!  We want to hear from you! Email us at [email protected] with your questions, suggestions or comments!   Check us out on www.YomasCookingCast.com  

Try this, it tastes like chicken. Because it is!!  Join us in how to improve you chicken game at home!  We'll go over buying, cleaning, cooking and eating chicken and how to improve it with a side of banter.  We want to hear from you! Email us at [email protected] with your questions, suggestions or comments!   Check us out on www.YomasCookingCast.com  Lavatools PT12 Javelin Digital Instant Read Meat Thermometer Chicken Nugget Video  Music: Yung Kartz - Too Grimy