Ingredients
- 2 cups (480 ml) heavy cream
- ½ cup (99 g) dark brown sugar
- 2½ tablespoons golden syrup, or molasses
- Pinch salt
- 6 ounces (170 g) pitted dates, chopped
- 1 cup (240 ml) water
- 1 teaspoon baking soda
- 1¼ cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons (57 g) unsalted butter
- ¾ cup (149 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
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Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
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Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
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To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
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In a small bowl, whisk together the flour, baking powder, and salt.
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In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
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Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
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Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
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Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Click here to find out more. --> Traditional Sticky Toffee Pudding Recipe - Brown Eyed Baker
Ingredients
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, rinsed and roughly chopped
- 1 quart homemade or store-bought low-sodium chicken stock
- 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground nutmeg
- Sliced chives or scallions, for serving
Instructions
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Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
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Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
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To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
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Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.
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To Finish With a Blender (Faster): Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.
Click here to find out more. --> The Best Potato-Leek Soup Recipe
Ingredients
- 2 lbs frozen langoustines*
- ½ cup (1 stick) butter, salted Irish or European style, softened
- 3 cloves garlic, minced (or to taste)
- 1 tbsp chopped fresh parsley (more to garnish)
- 1 tbsp chopped fresh dill (or to taste, more to garnish)
- ½ tsp red pepper flakes (otional)
- 1 tbsp lemon juice
- salt and pepper, as needed to season butter
- 5-6 lemon wedges, for serving
Instructions
- Defrost the langoustines by leaving them in the refrigerator overnight. Quickly rinse, pat dry and set aside to prepare (keep chilled).
- Make the compound butter by working the garlic, parsley, dill, red pepper flakes and lemon juice with a fork in the softened butter. Taste and season with salt and pepper as needed. Set aside.
- Prepare the langoustines. Take each one and place it onto a cutting board. Hold the langoustine body with two fingers and drive a chef’s knife down the middle of the tail. Turn it around and drive the knife down the body and head. Press if necessary and then split the langoustine in two halves. Remove the ‘sandbox’ and vein. See pictures in post.
- Preheat broiler to high, make sure oven rack is about 8 inches underneath. Arrange langoustine halves onto a baking sheet and place dabs of the herb butter all over (use half the butter prepared).
- Broil while watching them carefully. The flesh only needs about 2-3 minutes to cook through and become opaque. Do not overcook.
- Plate and drizzle with the melted leftover butter, garnish with lemon wedges and serve immediately with crusty bread.
Click here to find out more. --> Langoustine (Norway Lobster) Broiled with Garlic Butter & Herbs
Ingredients
- 6 ounces bacon , diced
- 2 pounds beef chuck
- 3 tablespoons all-purpose flour
- 2 medium-large yellow onions , chopped
- 3 cloves garlic , minced
- 4 medium-sized firm yellow potatoes , (e.g., Yukon Gold), cut in 1-inch pieces
- 2 large carrots , chopped in 1/2 inch pieces
- 2 ribs celery , chopped in 1/2 inch pieces
- 1 large parsnip , chopped into 1/2 inch pieces
- 16 ounce bottle Guinness Extra Stout
- 1 cup strong beef broth (e.g., Better Than Bouillon, add an extra teaspoon or two)
- 2 tablespoons Worcestershire sauce
- 1/4 cup tomato paste
- 1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- Salt and pepper to taste
Instructions
-
Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
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Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
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Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
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Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine.(**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours). Bring it to a boil.
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Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
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Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.
Click here to find out more. --> Traditional Irish Guinness Beef Stew - The Daring Gourmet
Ingredients
- 2 cups cold mashed potatoes (can be made well in advance), use a starchy/mealy variety such as russets
- 2 cups grated raw potatoes , use a starchy/mealy variety such as russets
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk , plus more as needed
- Butter, bacon grease, or lard for frying
- Optional add-ins: Chopped green onions/scallions, shredded white cheddar cheese
Instructions
1. Boil, drain, and mash the potatoes. Chill until cold or overnight.
2. In a small bowl, combine the flour, baking soda and salt. Set aside.
3. Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).
4. Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 1/2 cups buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra.
5. Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.
6. Transfer the boxty to a warm oven while you fry the remaining boxty.
7. Serve immediately while hot.
Click here to find out more. --> Boxty (Irish Potato Pancakes) - The Daring Gourmet
Ingredients
- 1 4-pound boneless pork shoulder roast
- Salt to taste
- 1 cup prepared salsa (use your favorite!)
- 1 canned chipotle chili + 2 tablespoons of the adobo sauce from the can
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 3 teaspoons minced garlic
- 1 small onion, peeled and cut in half
- 10-12 6-inch tortillas
- Favorite toppings such as lettuce, cheese, hot sauce, green onions, cilantro, or lime wedges (optional, for serving)
Instructions
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Trim excess fat from the pork and cut into 4 pieces. Season on all sides generously with salt.
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Put the salsa, chipotle chili, adobo sauce, cumin, smoked paprika, garlic and 1 teaspoon salt in a slow cooker and stir to combine.
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Add the onion and pork to the slow cooker and turn to coat with the sauce. Cook on low for 6-8 hours or on high for 4 hours.
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Transfer the pork to a bowl and shred with two forks. Pour the sauce through a strainer and skim the fat with a spoon or a fat separator if you like. Add enough sauce to the pork to moisten it.
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To serve, warm the tortillas and fill with pulled pork and desired garnishes.
Click here to find out more. --> Slow Cooker Pulled Pork Tacos - Creme De La Crumb
Ingredients
- 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
- 1 medium onion
- 50 g (½ stick) of unsulted butter
- 50 g (⅓ cup) of all purpose flour
- 100 ml (½ cup) of dry white wine
- 600 ml (2 cups) of meat broth
- 1 tablespoon of tomato paste
- 2 tablespoons of extra virgin olive oil
- a pinch of fine salt
- freshly ground black pepper
- a bunch of parsley
- ½ lemon zest
- 1 garlic clove
Instructions
-
Prepare the veal shanks. IMPORTANT: Cut the white connective tissue surrounding the shank in a few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
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In a large pan, put the butter and oil, add the finely chopped onion, and cook over low heat for 3 minutes until the onion becomes transparent.
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Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
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Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
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Add the tomato paste, stir, and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
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In the meantime, prepare the Gremolata. Chop the parsley and the clove of garlic. Then mix them thoroughly with the lemon zest.
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Add the Gremolata a few minutes before the end of cooking. Serve the osso buco piping hot, perhaps with some lemon peel as decoration.
Click here to find out more. --> Authentic Italian Osso Buco Recipe (Alla Milanese) - Recipes from Italy
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 4 (8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Instructions
- Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In the same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
- Arrange chicken on a platter. Spoon sauce over. Top with basil.
Click here to find out more. --> The Original Marry Me Chicken Recipe - How To Make Marry Me Chicken
Ingredients
- 2 cups water
- 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)
- ½ cup sake
- ½ cup mirin
- 3 Tbsp sugar
- ½ cup soy sauce
- 4 leaves napa cabbage (12 oz, 340 g)
- ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
- 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
- 6 inches gobo (burdock root) (1.6 oz, 45 g)
- ½ onion (3.5 oz, 100 g)
- ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
- ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
- 1½ inches carrot (optional, for decoration and color)
- ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
- ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
- 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))
- 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)
- 1 serving udon noodles (cooked and drained)
Instructions
- Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.
- To make the cold brew Kombu Dashi, put 2 cups water and 1 piece kombu (dried kelp) in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.
- To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.
- Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.
- Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.
- Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.
- Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide.
- Cut the pieces in half or thirds down along the thick white center of the leaves.
- Cut ¼ bunch shungiku (chrysanthemum greens) 2 inches (5 cm) wide.
- Slice the white part of 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) pieces.
- Scrape off the outer skin of 6 inches gobo (burdock root) with the back of a knife. The gobo‘s flavor is just under the skin, so don‘t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.
- Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.
- Cut ½ onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of ½ package enoki mushrooms and tear it into smaller clusters.
- Cut off and discard the root ends of ½ package maitake mushrooms and separate the maitake bunch into 2 small clusters.
- Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V". Bevel these cuts toward each other by inserting the knife at an angle.
- Make a second cutout in the same manner to form an "X" with the first cutout. You can keep this "X" pattern or add one or two more cutouts. Watch my video on "shiitake hanagiri" that demonstrates this Japanese cutting technique.
- Cut ½ package broiled tofu (yaki dofu) into smaller pieces. We usually double the tofu portion and cut one block into 6–8 pieces.
- If you‘d like to make flower-shaped carrots (optional), first slice 1½ inches carrot into ¼-inch (6 mm) rounds.
- Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.
- Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.
- Place ½ lb thinly sliced beef (chuck or ribeye) and suet (if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained 1 serving udon noodles and set them aside for the final course.
- Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.
- Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp neutral oil (or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about ⅛–¼ inch of sauce.
- Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.
- If you are using 2 large eggs (50 g each w/o shell) that are pasteurized, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg. If you‘re not using eggs, drizzle in a bit of kombu dashi to dilute the sauce in the pot, to your liking; otherwise, it might taste too salty.
- Add some vegetables, tofu, mushrooms, and other ingredients (except the udon) to the pot. Pour in enough sukiyaki sauce to partially submerge the ingredients in the sauce, about one-third of the way or about ¼ inch of sauce. If you aren’t using eggs for dipping, drizzle in a small amount of kombu dashi into the pot to dilute the sauce to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until cooked through. You can add more beef now, as it cooks fast. Taste the sauce and drizzle in a tiny bit of dashi or water if it‘s getting too salty.
- Transfer some of the cooked ingredients to the individual bowls and enjoy the first round of sukiyaki. Taste the food and adjust the seasoning in the pot as needed; drizzle in a bit of dashi or water if it‘s too salty or add a few drops of sukiyaki sauce if it needs more seasoning. Tip: Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki.
- When there is less cooked food in the pot, portion what‘s left into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While it's cooking, you can continue to eat the rest of the first round of sukiyaki or any side dishes. Eventually, you can cook a third round to finish any remaining uncooked ingredients. Tip: Continue to adjust the broth seasoning. If your sukiyaki sauce runs out, add soy sauce and sugar to the broth in a pinch. If your dashi runs out, use water instead.
- We usually end the sukiyaki meal with a final course (shime) of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the sukiyaki pot. Heat through and enjoy.
Click here to find out more. --> Sukiyaki Recipe すき焼き • Just One Cookbook
Ingredients
- Good olive oil
- 4 ounces pancetta, ½-inch-diced
- 1½ cups chopped yellow onions
- 2 cups (½-inch) diced carrots (3 carrots)
- 2 cups (½-inch) diced celery (3 stalks)
- 2½ cups (½-inch) diced peeled butternut squash
- 1½ tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 26 ounces canned or boxed chopped tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (see recipe)
- Freshly grated Parmesan cheese, for serving
Garlic Bruschetta
- 1 baguette
- Good olive oil
- 1 garlic clove, cut in half lengthwise
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
- Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
- Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Garlic Bruschetta
- Preheat the oven to 425 degrees.
- Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
Click here to find out more. --> Barefoot Contessa | Winter Minestrone & Garlic Bruschetta | Recipes
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth, or water
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes, or more if you like a lot of heat!
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped cilantro
For the Lemony Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt + cracked black pepper
- 3 tablespoons water, or more depending on the consistency
Instructions
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
- In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine. Cover the pan and simmer for about 10 minutes, stirring occasionally.
- To make the dressing, combine all the ingredients in a blender (or you could whisk all the ingredients together) and blend until smooth. Feel free to add more water one tablespoon at a time until you get the desired consistency.
- To assemble the bowls, spoon about a 1/2 cup of quinoa in a bowl along with a heaping 1/2 cup of the chickpea mixture and drizzle with tahini sauce, if desired. Other additions could be leafy greens, cucumbers, extra cilantro and lemon slices.
Click here to find out more. --> Spicy Chickpea Quinoa Bowls - Eat Yourself Skinny
Ingredients
-
2 tablespoons extra-virgin olive oil
-
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
-
3 celery stalks, cut on the bias into ½-inch-thick pieces
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3 medium carrots, cut into cubes
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2 garlic cloves, crushed
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2 pinches red-pepper flakes
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Coarse salt and freshly ground pepper
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5 ¼ cups homemade or store-bought low-sodium chicken stock
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1 ½ cups water
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1 small (1 to 1 ½ pounds) butternut squash, peeled and cut into cubes
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2 Yukon Gold potatoes (about 12 ounces), cut into cubes
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1 head escarole, cut into 1-inch-thick ribbons
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1 can (15 ounces) chickpeas, drained and rinsed
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2 tablespoons fresh lemon juice
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2 tablespoons thinly sliced fresh mint
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2 tablespoons thinly sliced fresh dill
Instructions
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Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
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Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
Click here to find out more. --> Hearty Winter-Vegetable Soup Recipe
Ingredients
- 1 white onion, sliced (approx. 2 cups chopped, 300 g)
- 4 carrots, chopped (approx. 3.5 cups chopped, 450 g)
- 2 zucchini, chopped in large chunks (approx. 4 cups chopped, 500 g)
- 1 medium sweet potato, cubed (approx. 3 heaping cups, 425 g)
- 1 tbsp chopped fresh rosemary, or 1 tsp dried
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 1 cup uncooked green or brown lentils
- 2 1/4 cups vegetable broth or water, for cooking lentils
- 4 tbsp hemp seeds, optional
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup or raw honey
- Salt and pepper
Instructions
- Pre-heat oven to 425 degrees F.
- Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it’s easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they’re well-coated.
- Roast the veggies in the oven for 35-40 minutes until tender and browned.
- While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
- Mix together the balsamic vinegar and maple syrup in a bowl or container.
- Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution. : Season with salt and pepper if desired and serve right away.
Click here to find out more. --> Roasted Vegetable Lentil Salad - Running on Real Food
Ingredients
- 2 cups rolled oats
- 3 3/4 cups water
- 3 small sweet apples or 2 cups apple pieces, diced small
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- Dash of nutmeg
- 1/4 cup plus 1-2 tablespoons brown sugar, adjust to taste
- Butter (a teaspoon or so for on top of each serving)
- Optional: chopped pecans, just a sprinkling for serving each bowl
Instructions
1. Combine the oats, water, apples, cinnamon and nutmeg in a medium size saucepan. Bring to a boil over medium high heat, stirring occasionally.
2. As soon as it boils, reduce heat to low and simmer for just a few minutes, until the oats are soft and the apples are tender. Remove from the heat and add brown sugar to taste.
3. The sweeter the apples, the less brown sugar you will need. Scoop into serving bowls and top with butter and pecans if desired. Enjoy!
Click here to find out more. --> Apple Cinnamon Oatmeal - Barefeet in the Kitchen
Ingredients
- 8 chicken thighs or drumsticks, seasoned with salt, pepper, and paprika
- 1 cup fresh or frozen cranberries
- Fresh thyme sprigs
- ½ cup sweet barbecue sauce (like honey garlic)
- ¼ cup soy sauce
- ¼ cup cranberry juice
- 2 tbsp maple syrup
- ¼ cup balsamic vinegar
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 garlic cloves, minced
- ½ tsp mustard (maple-flavored preferred, but any kind works)
- 1 heaping tbsp dark brown sugar
Instructions
- In a small pot over medium heat, whisk together the barbecue sauce, soy sauce, cranberry juice, maple syrup, balsamic vinegar, sea salt, black pepper, minced garlic, Dijon mustard, and dark brown sugar. Bring the mixture to a gentle boil, stirring constantly until the sugar dissolves and the glaze thickens slightly. Remove from heat and set aside to cool.
- Set your oven to 375°F (190°C) to prepare it for baking the chicken.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Sear the chicken thighs or drumsticks on both sides until golden brown (about 3-4 minutes per side). This step locks in the juices and adds a crispy exterior, but the chicken will not be fully cooked at this point. Be sure not to overcrowd the pan. Drain off any excess fat or liquid to keep the chicken crispy.
- Pour the prepared cranberry glaze over the seared chicken pieces, making sure each piece is well-coated. Scatter fresh or frozen cranberries and thyme sprigs over the top for extra flavor and visual appeal.
- Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). If there's excess liquid in the skillet after baking, you can drain it off before serving to ensure the glaze coats the chicken beautifully.
- Once the chicken is baked, remove it from the oven and serve hot. The combination of sweet cranberries, tangy balsamic vinegar, and fresh thyme will infuse every bite with rich, savory flavors. Pair with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.
Click here to find out more. --> Sweet and Savory Cranberry Glazed Chicken - Miarecipes
Ingredients
- 6 slices brioche bread
- 1 ½ cup eggnog
- 2 teaspoon rum extract
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup chopped pecans
- ¼ cup maple syrup
- ½ cup granulated sugar
Instructions
- Leave the brioche bread out on a baking sheet overnight to dry out and become slightly stale.
- In a large bowl, whisk together the eggs, eggnog, rum extract, vanilla extract, cinnamon, and nutmeg until well combined and the eggs are fully incorporated into the eggnog mixture.
- Spray the bottom of a 9"x13" baking pan with non-stick cooking spray. Arrange the slices of brioche bread in the baking dish.
- Pour the eggnog custard mixture over the bread slices, ensuring the bread is well soaked. Cover the pan and refrigerate for at least 2 hours, or up to overnight, to allow the bread to soak up the custard.
- When ready to bake, preheat the oven to 350°F (175°C).
- Remove the pan from the refrigerator and flip the bread slices over so they bake evenly. If using a glass pan, bring the pan to room temperature before placing it in the oven.
- Bake for 30 minutes, or until the top of the bread is golden brown and slightly crispy.
- In a small saucepan, combine the sugar, maple syrup, and chopped pecans.
- Over medium-high heat, bring the mixture to a boil, stirring frequently.
- Once it starts boiling, reduce the heat to low and let it simmer for an additional 4 minutes, stirring occasionally to ensure the pecans are evenly coated and the syrup thickens slightly.
- Remove from the heat and serve the candied pecan topping over the baked eggnog French toast.
Click here to find out more. --> Delicious Eggnog French Toast Recipe | Christmas Morning Breakfast
Ingredients
- 2 pork tenderloins, (~2 lbs total), trimmed of fat and connective tissue
- 1/4 cup olive oil
- 2 tsp lemon zest
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- 1 tbsp kosher salt
- 4 medium apples
- 2 tbsp olive oil
- 2 tbsp granulated sugar, optional
- 2 tbsp finely chopped fresh sage
Instructions
- Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight.
- One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter.
- Preheat the grill.
- While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage.
- Take the pork out of the marinade and pat it mostly dry, just so it doesn't have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Lay out the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples. Then lower the heat to low, cover the grill and continue cooking until the the pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more.
- Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Serve.
Click here to find out more. --> Grilled Pork Tenderloin with Apples and Sage - Just a Little Bit of Bacon
Ingredients
- 3 lb skin-on, bone-in chicken legs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups red wine (preferably Burgundy or another dry red wine)
- 1 bay leaf
- 2-4 fresh thyme sprigs
- 4 oz bacon, diced
- 1 onion, diced
- 1 carrot, peeled and diced
- 8 oz button mushrooms, trimmed and quartered
- 2 minced garlic cloves
- 1½ teaspoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 8 oz pearl onions, peeled
- ¼ cup flat-leaf parsley, chopped
Instructions
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate for at least 30 minutes, or up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and transfer the bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels, reserving the marinade. Heat the bacon fat in the Dutch oven over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook for about 4 more minutes until brown on the other side. (If needed, work in batches, adding a little olive oil if the bacon fat runs out.) Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes. Add the garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the reserved marinade and bring to a boil over medium-high heat. Reduce the liquid by half, skimming off foam as it appears.
- Add the chicken, pearl onions, and half of the bacon. The liquid should just cover the chicken; if not, add a little water or chicken stock. Cover and simmer over low heat until the chicken is tender, about 1 hour. Uncover, transfer the chicken to a plate, and continue to simmer for about 10 minutes.
- Whisk the flour and butter together into a smooth paste. Stir the beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to coat the back of a spoon, about 2 more minutes.
- Taste and adjust seasoning with salt and pepper if needed. Return the chicken to the Dutch oven and simmer until warmed through, no more than 5 minutes. Remove from heat and garnish with the remaining bacon and chopped parsley.
Click here to find out more. --> Traditional French Coq au Vin Recipe - 2024 - MasterClass
Ingredients
- 2 lb Butternut Squash , peeled and cubed
- 3 – 4 tbsp Olive Oil
- 1 large onion , chopped
- 2 lb beef chuck
- 32 oz Beef Stock *see notes for whole30/paleo , gluten free
- 2 cloves garlic , crushed
- sprig fresh thyme , or dried
- sprig of rosemary , or dried
- 1 tsp salt
- 1 tsp pepper
Instructions
-
Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
-
If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
-
Heat the oil on a medium heat in large pan with a solid bottom (like a Dutch Oven) then add the onion and saute for a couple minutes, now add the beef and brown it for a couple of minutes.
-
Add the beef stock, herbs, salt and pepper.
-
Cook it on the stove top on a low simmer for one to two hours with a lid on the pot, do not boil and check after one hour for doneness.
-
Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
-
Follow the directions as before and saute the onions and brown the beef.
-
Now you want to add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.
-
Cook it on low for 5 – 6 hours, or high for about 3 – 4. how long it takes will depend on the heat of your slow cooker, I would check it after 3 hours so see if the meat is tender and the squash is soft.
Click here to find out more. --> Beef and Butternut Squash Stew recipe - Gluten Free, paleo, whole30
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- 5 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 10 – 12 lb. whole turkey
- 1 white onion, peeled and quartered
- 1 lemon, quartered
- 3 – 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- Extra fresh herbs
- Sliced lemons
- Fresh cranberries
Instructions
-
In a small mixing bowl, add all butter ingredients (butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper), and stir well to combine.
-
Set aside for now.
-
Move oven rack to the lower third position, and preheat the oven to 350°F.
-
Add a rack to a roasting pan (or you can use a large rimmed baking sheet topped with an oven-safe cooling rack).
-
Remove the turkey neck and giblets from inside the turkey, and pat the turkey very dry with paper towels.
-
Add turkey to roasting rack. To the turkey cavity, add the quartered onion, quartered lemon, and sprigs of rosemary, thyme, and sage.
-
Use kitchen twine to tie the turkey legs together (this helps ensure even cooking), or you can use a piece of turkey skin to hold the legs together.
-
Gently pull the skin away from the meat, loosening it so you can add the butter. Using a paper towel to grip the skin may help if it's slippery.
-
Liberally slather the butter under the skin, then over the top as well. I like to use my hands for this so I can really get it everywhere.
-
Carefully add roasting pan with turkey to the preheated oven and roast for approximately 13 minutes per pound, basting with the pan juices occasionally (I like to baste every 20-30 minutes).
-
Please know that all ovens cook differently, so use the time as a guide and look for golden brown skin and a thermometer inserted into the thickest part of the breast registers 165°F.
-
If the turkey skin is getting too dark for your liking, you can tent some aluminum foil over the top as it cooks.
- Remove turkey from oven and tent some aluminum foil over the top to help seal in the juices.
-
Let rest for 15-20 minutes, then discard the onion, lemon, and herbs from inside the turkey cavity. Carve and serve.
Click here to find out more. --> Garlic and Herb Roasted Turkey - The Chunky Chef
Ingredients
- 1 5-ounce bag mixed baby greens
- 2 ripe Bartlett pears
- 3/4 cup dried cranberries
- 1/3 cup very thinly sliced red onion
- Our Favorite Vinaigrette (see recipe) or other salad dressing of your choice such as a balsamic vinaigrette
- 3/4 cup Spiced Pecans (see recipe)
- 3/4 cup crumbled goat cheese (blue cheese may also be substituted)
Instructions
- Place the mixed baby greens in a large bowl.
- Peel the pears and cut into thin slices, removing the core and any seeds.
- Add the pear slices, cranberries and sliced red onion to the bowl with the greens. Toss with enough Favorite Vinaigrette to lightly coat everything in the bowl.
- Sprinkle the Spiced Pecans and the goat cheese over the top of the tossed salad.
- Serve immediately.
Click here to find out more. --> Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans - A Family Feast®
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
- 15 ounce can pure pumpkin puree (1 ¾ cups), not pumpkin pie filling, or use homemade pumpkin puree
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
crust:
-
Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
-
Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.
-
Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down firmly against the dish. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.
Filling:
-
Preheat oven to 375° F.
-
In a large bowl, combine pumpkin puree, eggs, brown sugar, heavy cream and milk. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined and no clumps of cornstarch or spices remain.
-
Pour the filling into the unbaked pie crust. Bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan. The pie will continue to set up as it cools. (Overbaking can cause cracks in the pie filling as it cools.)
-
Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day.
Click here to find out more. --> This Pumpkin Pie Recipe is the BEST!
Ingredients
- ¾ cup milk (whole, 2% or almond milk will all work)
- ¼ cup granulated sugar
- 2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
- ¾ cup pumpkin puree
- ¼ cup melted butter
- 1 egg, at room temperature
- 4 cups bread flour
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
- 2/3 cup dark brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- 1/4 cup powdered sugar
- 4 tablespoons pure maple syrup
- Pinch of salt
- pinch of ground cinnamon
Instructions
-
Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
-
Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
-
Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
-
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
-
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
-
Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even rolls.
-
Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
-
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls
-
To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!
Click here to find out more. --> Best Pumpkin Cinnamon Rolls You'll Ever Eat | Ambitious Kitchen
Ingredients
- 2 teaspoons cooking oil
- ½ teaspoon cumin seeds
- ½ inch ginger, grated
- 2 garlic cloves, grated
- 1 onion, chopped
- 2 tablespoons tomato paste
- ½ teaspoon cayenne powder
- ¼ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 ½ cups cubed potatoes
- 4 cups cubed pumpkin
- Salt to taste
- ½ cup coconut milk
- 1 ½ cups water
Instructions
- Wash and peel the skin of the pumpkin and potatoes, then cut them into bite-size cubes.
- Heat two teaspoons of cooking oil in a large pot over medium heat. Add cumin seeds and sauté until they start to sizzle.
- Add grated ginger, grated garlic, and chopped onions. Continue to sauté until the onions turn translucent (about 1-2 minutes).
- Add tomato paste and all the spices one by one, then sauté for about 40 seconds.
- Add salt, cubed pumpkins, cubed potatoes, and 1 ½ cups of water. Cover with a lid and cook for 8 minutes or until the vegetables are soft over medium heat.
- Add coconut milk and stir gently, cooking for another minute. Switch off the heat and garnish with cilantro.
- Indian pumpkin curry is ready to enjoy with rice.
Click here to find out more. --> Indian Pumpkin Curry • Simple Sumptuous Cooking (mrishtanna.com)
Ingredients
- 1 medium yellow onion, quartered
- 1 medium green bell pepper, quartered and seeded
- 1/2 cup coarsely chopped, lightly packed fresh cilantro leaves and stems, more leaves for garnish
- 4 medium garlic cloves, smashed
- 2 tablespoons olive oil, divided
- 2 pounds chicken drumsticks, skin removed
- 1 1/2 teaspoons fine salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 1 (8-ounce) can tomato sauce
- 1 tablespoon adobo all-purpose seasoning
- 1 1/2 teaspoons sazón with achiote
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 16 cups (4 quarts) chicken stock, more as needed
- 1/2 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
- 1/2 pound yuca root, peeled, woody center removed, cut into 3/4-inch dice
- 1 medium green plantain, peeled and cut into 1-inch thick rounds
- 1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into 3/4-inch dice
- 1 medium ear of corn, cut into 1-inch rounds
- Cooked white rice, for serving, optional
Instructions
- Make Puerto Rican sofrito (recaito) by pulsing and processing the onion, bell pepper, cilantro, garlic, and 1 tablespoon olive oil in a food processor or blender until it resembles a chunky sauce. Set aside 1/2 cup of the recaito and freeze the rest for future preparations.
- Add the remaining 1 tablespoon olive oil to a very large, heavy-duty pot over medium-high heat.
- Dry the drumsticks with a paper towel and season them with salt and pepper.
- Brown the chicken in batches. Remove from the pot as they are seared and set aside.
- Lower the heat to medium. Remove any excess fat from the pot, leaving about two tablespoons. Add the reserved 1/2 cup of recaito and sauté until fragrant, about 2 minutes.
- Add the tomato sauce, adobo, sazón, oregano, and bay leaves. Sauté for 1 minute to bloom the spices, scraping up any brown bits on the bottom of the pot with a wooden spoon.
- Add the chicken stock and bring to a boil over high heat. Add salt and pepper to taste, keeping in mind that as the broth cooks and evaporates, it becomes saltier.
- Decrease the heat to medium-low. Add the chicken back to the pot and cover, leaving the lid slightly cracked. Simmer on low for 1 hour.
- Skim the fat off the top of the stew with a spoon. Add the potatoes, yuca, plantain, calabaza, and corn. If necessary, add more chicken stock to cover the ingredients in the pot. Cover, leaving the lid slightly cracked, and simmer on low until the vegetables are fork tender, about 30 minutes more.
- Taste the broth and season with salt and pepper if necessary. Serve the stew in large bowls and garnish with cilantro leaves. Serve as is or with a side of white rice.
Click here to find out more. --> Sancocho Recipe (Puerto Rican Meat and Vegetable Stew) (thespruceeats.com)
Ingredients
- 1 chicken cut into pieces
- 8 cups of water
- 1 corn tortilla
- 1 slice of day-old bread
- 1 ½ cup dried chilies (ancho, mulato, pasilla) lightly fried in oil
- 1 small white onion
- 3 garlic cloves, peeled
- 1 cup raisins
- 1 cup peanuts
- 1 cup almonds
- ½ cup pumpkin seeds
- ½ cup sesame seeds
- ¼ teaspoon coriander seeds
- 1 cinnamon stick
- 3 cloves, whole
- 3 large black peppercorns, or 5 small
- 1 disc of Mexican table chocolate
- 4 cups chicken broth
- 2 chicken bouillon cubes
- 3 ½ tablespoon vegetable or pork lard
- 2 tablespoon salt
Instructions
-
Place the chicken in a large pot and cover with water (about an inch above the chicken). Bring to a boil over high heat, then lower to a simmer and cook for 15-20 minutes until no longer pink inside. Remove the chicken and set aside, reserving the broth.
-
While the chicken cooks, cut the tops off the dried chilis and remove seeds and veins. In a large pot (preferably clay), heat lard or oil over medium-high heat. Add the chilis in batches, frying for about a minute until they darken. Drain and reserve the chilis.
-
In the same pot, add another tablespoon of lard. Once melted, add almonds, peanuts, and pumpkin seeds. Toast, stirring constantly for about two minutes, then drain and set aside.
-
Next, fry the bread in the pot for about a minute until dark brown. Remove and set aside.
-
Fry the garlic cloves until golden, then remove. Add a cinnamon stick and fry until darkened, then remove.
-
Fry raisins for about 30 seconds until plump, then drain.
-
In a blender, combine the fried chilis, toasted nuts and seeds (half reserved), fried bread, garlic, cinnamon stick, plumped raisins, and salt. Purée, adding reserved chicken broth as needed for a smooth paste. The paste should be deep reddish-brown. Transfer to a bowl and set aside.
-
In the same pot, toast sesame seeds for 30 seconds, then add peppercorns, cloves, and coriander seeds. Cook until darkened. Transfer to the blender with the broken-up fried tortilla and the remaining reserved nuts and seeds. Blend until smooth.
-
Cut the onion into slices and sauté in ½ tablespoon lard until golden. Blend until smooth and add to the pot with the second batch of nut and seed paste. Stir in half of the mole paste, breaking up the Mexican chocolate into the pot, and adding chicken bouillon cubes until melted. Stir in the remaining mole paste and chicken stock to reach desired consistency (medium thickness).
-
Simmer over medium heat until reduced by about an inch. Add the cooked chicken, turning to coat with the mole sauce.
-
For serving, plate pieces of chicken, spoon over mole sauce, and sprinkle with sesame seeds. Enjoy your mole poblano with shredded chicken!
Click here to find out more. --> How to Make Authentic Mole Poblano with Chicken (mexicanfoodjournal.com)
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 3 tsp Kosher salt
- ½ tsp cracked pepper
- 1 ½ tsp cinnamon
- 2 tsp coriander ground
- 2 tsp paprika
- 1 tsp ginger ground
- 3 lbs lamb shoulder or leg cubed into 1" pieces
- 1 onion large, sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 Tbsp tomato paste
- 2 tsp cornstarch
- 4 cardamom pods
- 2 Tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 Tbsp pistachios shelled
- 2 baking potatoes sliced thin
Instructions
1. In a small bowl mix together all the spices.Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
2. Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. Place in the refrigerator for 3 hours or overnight.
3. Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
4. Slowly, add the meat, and break up any pieces that are stuck together.
5. Cook for about 20 minutes, uncovered, and stirring often.
6. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
7. Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
8. Stir in the apricots and pistachios.
9. Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
10. Line with the potatoes forming concentric circles over the simmering lamb.
11. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.
Click here to find out more. --> Moroccan Lamb Tagine with Apricots - Analida's Ethnic Spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 medium Vidalia sweet onion, thinly sliced
- 2 cups mushrooms, thinly sliced
- 2 medium cloves garlic, minced
- 1 tablespoon fresh minced thyme
- Salt and pepper to taste
- 1 cup shredded gruyere cheese
- 1/4 cup grated Parmesan cheese
- 3 medium naan flatbreads
- Balsamic glaze, fresh arugula, and additional grated Parmesan for serving
Instructions
-
Preheat oven to 400F and place a pizza stone in oven to heat. (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
-
In a large skillet over medium heat, melt olive oil and butter, swirling pan to evenly coat. Add onions and cook over medium heat, stirring occasionally until onions are a deep golden brown, about 20 minutes.
-
Add mushrooms, garlic, and thyme to pan and saute an additional 3-4 minutes or until mushrooms are softened. Season with salt and pepper to taste.
-
Sprinkle cheeses over flatbread and top with caramelized onion/mushroom mixture. If using pizza stone, use a peel to slide flatbreads onto stone. If using baking sheet, transfer flatbreads to baking sheet.
-
Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and topping is lightly browned.
-
Remove flatbreads from oven and top with balsamic glaze, arugula, and additional grated Parmesan cheese. Slice flatbread into wedges, serve warm, and enjoy!
Click here to find out more. --> Caramelized Onion Mushroom Flatbread (wholeandheavenlyoven.com)
Ingredients
- 5 ounces baby kale or spinach
- 2 cups cubed butternut squash (or a 12-ounce bag of pre-cut butternut squash)
- 2 cups halved Brussels sprouts
- 1 Honeycrisp apple, sliced
- 1 cup shredded carrots
- 5 ounces crumbled goat cheese
- 1/2 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/3 cup pumpkin seeds
Maple Vinagrette:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon rubbed sage or thyme (whichever you prefer or have on hand)
- 1/4 teaspoon ground cinnamon
Instructions
1. Preheat oven to 400 degrees F. Put the butternut squash and Brussels sprouts onto a pan, spray with olive oil, add salt and pepper and roast in the oven for 30 minutes.
2. While the veggies roast, make the dressing. In a medium bowl, add the olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and cinnamon and mix until the mixture has thickened.
3. Once the veggies are roasted, you can put the salad together in two ways. 1) Mixing it all together or 2) Making individual plates.
Click here to find out more. --> Fall Harvest Salad Recipe with Maple Vinaigrette - Perchance to Cook
Ingredients
- 1 pound ground beef
- 1/2 cup long grain white rice (uncooked)
- 1 cup water
- 6 green bell peppers
- 2 (8 oz) cans tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
- In a skillet, cook the beef over medium heat until browned.
- Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then, arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
- In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
- Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
- Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.
Click here to find out more. --> Stuffed Bell Peppers Recipe - Insanely Good (insanelygoodrecipes.com)
Ingredients
- 1 small onion, chopped
- 1 tablespoon butter
- 1 garlic clove, minced
- 6 cups cubed peeled butternut squash
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 1 large apple, peeled and chopped
- 1/2 cup water
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 cup half-and-half cream
Directions
- In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
Click here to find out more. --> Butternut Squash Apple Soup Recipe: How to Make It (tasteofhome.com)
Ingredients
- 5 peaches , peeled, cored and sliced (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 Tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon
Instructions
-
Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
-
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
-
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
-
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
-
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
-
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Click here to find out more. --> Old Fashioned Peach Cobbler - Tastes Better From Scratch
INGREDIENTS
- 1 pound carne seca (see notes for substitutions)
- 3 large (about 1 pound) smoked calabresa sausages
- 2 (about 8 ounces) paio sausages
- 5 cups (about 2.2 pounds) dried black beans
- 3 dried bay leaves
- ½ large orange
- 1 tablespoon vegetable oil
- 6 slices thick-cut bacon, diced
- 1 large onion, chopped
- 12 cloves garlic, minced
- Salt and freshly ground pepper, to taste
INSTRUCTIONS
-
The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
-
Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
-
Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they’re all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
-
Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
-
After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
-
Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
-
Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
-
Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
-
Return the meats back to the pot.
-
Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!
Click here to find out more. --> Feijoada (Brazilian Black Bean Stew) - Olivia's Cuisine (oliviascuisine.com)
Ingredients
For The Honey-Lime Dressing
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 to 2 tablespoons quality extra virgin olive oil I used Greek Early Harvest
- pinch of salt
For The Watermelon Salad
- ½ watermelon peeled, cut into cubes
- 1 English or Hot House cucumber, cubed (about 2 cupfuls of cubed cucumbers)
- 15 fresh mint leaves, chopped
- 15 fresh basil leaves, chopped
- ½ cup crumbled feta cheese, more to your liking
Click here to find out more. --> Watermelon Salad with Feta | The Mediterranean Dish
INGREDIENTS
For the Homemade Mentsuyu (Concentrated Noodle Soup Base)
- ¼ cup sake
- ½ cup soy sauce
- ½ cup mirin (+ 1 Tbsp, to taste)
- 1 piece kombu (dried kelp) (1 x 1 inch, 2.5 x 2.5 cm per piece)
- ½–1 cup katsuobushi (dried bonito flakes) (packed)
For the Zaru Soba
- 4 oz dried soba noodles (buckwheat noodles) (3.5 oz, 100 g per serving)
- shredded nori seaweed (kizami nori)
- 6 Tbsp mentsuyu (concentrated noodle soup base) (homemade; ingredients above)
- 1⅛ cups iced water
- 2 green onions/scallions
- wasabi (optional)
INSTRUCTIONS
To Make the Homemade Mentsuyu (Concentrated Noodle Soup Base)
-
In a medium saucepan, add ¼ cup sake and bring it to a boil over medium-high heat. Let the alcohol evaporate for a few seconds.
-
Add ½ cup soy sauce and ½ cup mirin. Tip: I add an extra 1 Tbsp mirin for my family‘s preference.
-
Add 1 piece kombu (dried kelp) and ½–1 cup katsuobushi (dried bonito flakes). Use the maximum amount of katsuobushi for more intense bonito flavor.
-
Bring it to a boil and simmer on low heat for 5 minutes. Turn off the heat and let it cool completely. Strain the mentsuyu and set aside. Tip: You can keep this concentrated soup base in an airtight container and store it in the refrigerator for up to a month.
To Boil the Soba Noodles
-
Boil a lot of water in a large pot. Unlike pasta, you do not add salt to the cooking water. Add 14 oz dried soba noodles (buckwheat noodles) to the boiling water, distributing them around the pot in a circular pattern to separate the noodles from each other. Cook the soba noodles according to the package instructions. Stir the noodles occasionally so they don’t stick to each other. The noodles are done when they are just tender; do not overcook. Before you drain the noodles, reserve 1 to 1½ cups of the cooking water called sobayu (read how to use sobayu in the blog post).
-
Drain the soba noodles in a sieve and rinse them under cold running water with your hands to get rid of the excess starch. This is a very important step to keep the noodles from sticking to each other.
-
Shake the sieve to drain the water completely. Then, transfer the noodles to a large bowl of iced water. Chill the noodles for 30 seconds, drain well, and set aside.
To Serve
-
To serve the noodles, place bamboo sieves or mats over individual plates (to catch the draining water from the noodles). Place one serving of soba noodles on each mat and garnish with shredded nori seaweed (kizami nori) on top.
-
Prepare the soba dipping sauce using a 1-to-3 ratio of homemade mentsuyu to water. Combine 6 Tbsp mentsuyu (concentrated noodle soup base) and 1⅛ cups iced water in a measuring cup and check the taste. If it‘s salty, add more water, and if it‘s too dilute, add more mentsuyu. Divide the dipping sauce into individual cups.
-
Chop 2 green onions/scallions and put on individual small plates. Add a bit of wasabi to the plates. Serve with the soba noodles and individual cups of dipping sauce.
-
For a more substantial meal, enjoy Zaru Soba with a variety of vegetables like mushrooms, carrots, daikon radish, and lettuce/cabbage-based salads. It‘s also common to serve Zaru Soba with tempura, called tenzaru (天ざる). Try it with Vegetable Tempura and Shrimp Tempura.
Click here to find out more. --> Zaru Soba (Cold Soba Noodles) ざるそば • Just One Cookbook
INGREDIENTS
- 3 1/2 cups fresh or frozen strawberries (thawed, if frozen)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2–3 Tbsp. honey or agave (adjust, to taste)
- 3/4 cup water, to blend
INSTRUCTIONS
- Place strawberries, lemon juice, 2 Tbsp. honey, and water in a blender.
- Puree until smooth.
- Taste and add additional lemon juice or honey, as desired.
- Pour into popsicle molds* (a funnel can make this easier!)
- Cover with lid (if you have one), and insert popsicle sticks.
- Freeze 3-4 hours, or until completely solid & enjoy!
Click here to find out more. --> Strawberry Lemonade Popsicles (Vegan or Paleo!) • One Lovely Life
Ingredients
- 4 ears sweet corn , Soaked, husks on, fiber removed.
- 2 tablespoons extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese, You can also use Cotija cheese.
4 tablespoons herb compound butter:
- 1 stick soft unsalted butter
- Herbs – Use a single or combination of your favorite herbs. Plan 1 tablespoon of herbs per stick of butter.
- Garlic minced to taste
- Kosher Salt to taste
Instructions
-
Prepare the grill for two-zone grilling using lump charcoal targeting 450 degrees Fahrenheit in the cooking chamber.
-
Dry the soaked corn, and gently pull back the husks. Apply olive oil and close the husks.
-
Place corn over direct heat, wrapped in husks. Grill for five minutes. After five minutes there should be some grill marks on the husk, rotate the corn a quarter turn and continue grilling 5 minutes.
-
Repeat the quarter turn two more times so all sides of the corn husks have grill marks. Remove from the grill and add an herb compound butte and sprinkle with parmesan cheese.
Click here to find out more. --> Grilled Corn on the Cob Recipe with Herb Compound Butter - Vindulge
Ingredients
- 1 pound short pasta , such as fusilli, orrechiette, penne
- 16 ounces mozzarella balls , ciligiine or pearls
- 3 cups cherry tomatoes
- ½ cup slivered fresh basil
- ⅓ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt , plus more for salting the pasta water
- 1 teaspoon freshly ground black pepper
- 1 garlic clove , pressed or minced
Instructions
-
Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
-
While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
-
In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Click here to find out more. --> THE BEST Caprese Pasta Salad - foodiecrush.com
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- ¼ cup soy sauce
- 3 Tablespoons honey
- 1 Tablespoon vegetable oil
- juice of 1 lime
- 2 teaspoons Sriracha
- 2 cloves garlic minced
- 2 Tablespoons cilantro chopped
- 4 skewers
Instructions
-
In a small bowl, combine soy sauce, honey, oil, lime juice, Sriracha sauce, garlic and cilantro. Stir to combine.
-
Add the diced chicken pieces to marinade.
-
Gently stir to coat in marinade.
-
Cover bowl tightly. Place in fridge and let marinate at least 1 hour, up to 3 hours (even overnight.)
-
Thread 8 to 9 pieces of chicken onto each skewer. (if using wooden skewers make sure to soak in water at least 15 minutes)
-
Grill over medium heat, 7 to 8 minutes on each side, or until fully cooked in center.
Click here to find out more. --> Grilled Honey Lime Chicken Skewers - The Country Cook
For the Strawberry Spinach Salad:
- 3/4 cup raw pecans
- 1/2 small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
-
Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
-
Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
-
Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
-
Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Click here to find out more. --> Spinach Strawberry Salad {With Poppy Seed Dressing!} - WellPlated.com
Ingredients
- 1 ripe tomato
- 1 avocado
- 4 slices bread (like Homemade Bread, Whole Wheat Bread, Sourdough Bread or Dutch Oven Artisan Bread)
- Butter or mayonnaise
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese (optional)
- Kosher salt
Instructions
- If you’d like, pre-toast the bread slices in the toaster (this makes sure to get them perfectly crunchy before grilling the sandwich).
- Slice the tomatoes, place the slices on a plate, and sprinkle with kosher salt. Slice the avocado (see the video instructions) and sprinkle it with salt.
- Spread butter or mayo on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread ¼ cup mozzarella cheese, a sprinkle of shredded Parmesan, tomato slices, avocado slices, the other ¼ cup mozzarella cheese, Parmesan, a sprinkle of kosher salt, and the other piece of bread (spread with mayo if you’d like).
- When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
Click here to find out more. --> Avocado Grilled Cheese Sandwich – A Couple Cooks
Apple Cider Glazed Donut Holes tickle the taste buds with the flavors of fall. A touch of sweetness and the warm spices of apple cider make these donut holes the perfect morning treat to eat with a cup of steaming coffee.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 30 donut holes
INGREDIENTS
For the donut holes:
2 cups (255g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (100g) sugar
1 large egg
3/4 cup (6oz/170g) sour cream
1/2 cup apple cider
2 tablespoons unsalted butter, melted
1 1/2 quarts canola oil for frying
For the apple cider glaze:
2 cups powdered sugar
4 tablespoons apple cider
Pinch of kosher salt
METHOD
1 Prepare your drying station: Set a wire cooling rack over a baking sheet. You will let the donut holes dry here after you’ve dipped them in the glaze.
2 Make the batter: In a large mixing bowl whisk together the flour, baking powder, salt, and sugar.
In medium bowl, whisk together the egg, sour cream, and apple cider.
Add the wet mixture to the dry mixture, followed by the melted butter, and fold to combine until you get a very thick batter.
3 Prepare to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a medium cookie scoop (about 1 1/2 tablespoons), to scoop up the batter. Fry the donut holes in batches, cooking each side for about 2 minutes, until the donut holes float to the surface and turn golden brown. Drain on paper towels. Repeat until all the batter is used up.
4 Make the glaze: In a medium bowl whisk the powdered sugar with 2 tablespoons of apple cider and pinch of salt, adding more cider a few teaspoons at a time, until you get a thick, heavy glaze. You may not need all 4 tablespoons of cider. Remember that the glaze will thin as it hits the hot warm donuts.
5 Dip the donut holes: Pour the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the warm (or even hot) donuts into the glaze, using a spoon to coat the donut hole completely.
Lift the donut hole from the glaze using a fork. Let the glaze set and drain by placing the dipped donut holes on the wire rack set over a baking sheet. Enjoy immediately!
https://www.simplyrecipes.com/recipes/apple_cider_glazed_donut_holes/
"But, as with all dessert dilemmas, there is a sweet solution. Enter: the naked cake. These cakes have been all the rage for good reason—they’re easy to make and don’t require full frosting or any complicated decorations. Plus, less frosting makes for less of a sugar bomb, something I’m often grateful for come holiday time, when it’s normal to eat sugar from breakfast through bedtime. My favorite combo is a simple cake, like my sour cream sponge cake (I multiplied the recipe x2 and baked it in two 9 inch cake pans), paired with an easy frosting, like American buttercream (I doubled this one, too). A few keys for the perfect “naked” cake..."
Read the rest of Food52's recipe and directions here. Enjoy!!
Every Thursday we like to remember culinary icons, big moments in the industry, or all the past food trends that we secretly loved (or hated). Every 90's kid was fully equipped with many of these snacks posted by Buzzfeed. How many of these snacks were regulars in your household? We miss you, Dunkaroos!
If you love wine and need gift ideas, here ya go!!
See more here!
The James Beard Foundation celebrated it's 30th anniversary this past year and created a video series. This series is titled "30 Years in 30 Days" and is an exclusive 30-episode digital series featuring noteworthy chefs and culinary icons who help to tell the story of the James Beard Foundation.
Watch this video from James Beard Foundation featuring Rick Bayless.
Ingredients
- 2 cups (18 ounces) 2% or whole milk Greek yogurt
- ¼ cup mayonnaise
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- ½ teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons chopped fresh chives (optional but recommended)
Instructions
- Mix all ingredients in a medium bowl. Serve immediately or refrigerate up to 1 week.
Get the recipe here! --> Easy Ranch Dip – A Couple Cooks
Ingredients
- 1 ½ ounces (3 tablespoons) tequila blanco or reposado**
- 1 ½ ounces (3 tablespoons) 100% cranberry juice (not sweetened)*
- 1 ounce (2 tablespoons) Cointreau
- ½ ounce (1 tablespoon) fresh lime juice
- ½ ounce (1 tablespoon) simple syrup or maple syrup,* or more to taste
- Kosher salt or flaky sea salt, for the rim (optional)
- Ice, for serving (try clear ice)
- For the garnish: cranberries, rosemary sprig
Instructions
- Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
- Place all ingredients in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice, garnish with cranberries and a rosemary sprig, and serve.
Get the recipe here! --> The Christmas Margarita – A Couple Cooks
Ingredients
- 24 large Medjool dates, pitted
- 4 oz. crumbled goat cheese
- 12 slices bacon, halved
- 1/4 c. maple syrup
- 3/4 tsp. crushed red pepper flakes
- 1 tsp. finely chopped rosemary
- 3/4 tsp. freshly ground black pepper
Directions
- Step 1 - Preheat oven to 400°. Line a baking sheet with parchment and fit with a wire rack; set aside.
- Step 2 - Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date making sure the ends meet underneath the date.
- Step 3 - Place dates, seam side down, on prepared baking sheet. Bake until bacon fat is beginning to render out, about 15 minutes.
- Step 4 - Meanwhile, in a small bowl, mix together maple syrup, red pepper flakes, rosemary, and black pepper. Brush each date with maple syrup mixture.
- Step 5 - Continue to bake brushed dates until bacon is crispy, 15 to 20 minutes more.
Get the recipe here! --> Best Bacon Wrapped Dates Recipe - How To Make Bacon Wrapped Dates (delish.com)
Ingredients
- 3 lb. boneless pork loin, well trimmed
- 3 cloves garlic, minced
- 2 tbsp. grainy mustard
- 1 tbsp. chopped rosemary
- 1 tsp. chopped thyme leaves
- kosher salt
- Freshly ground black pepper
- Fresh rosemary sprigs
- 3 tbsp. melted butter
- 1 tbsp. brown sugar
Directions
- Step 1 - Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top.
- Step 2 - Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
- Step 3 - In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
- Step 4 - Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
- Step 5 - Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.
Get the recipe here! --> Pork Loin Roast Recipe - How to Make Roasted Pork Loin (delish.com)
Ingredients
- 1 tube refrigerated crescent rolls
- 24 mini hot dogs
- 1/4 c. Dijon mustard
- Egg wash
- 2 tsp. poppy seeds
- Rosemary sprigs (for decoration)
- Ketchup, for serving
Directions
- Step 1 : Preheat oven to 375° F. Line a large baking pan with parchment paper. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
- Step 2 : Arrange the pigs in a blanket, side by side, in a circle on the baking sheet. They should be touching! Brush with egg wash and sprinkle with salt and poppy seeds.
- Step 3 : Bake for 15 to 20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
- Step 4 : Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.
INGREDIENTS
- 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion, roughly 2 large onions
- 2 cups diced celery
- 6 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- a mixture of fresh herbs for sprinkling
INSTRUCTIONS
-
Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
-
My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
-
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
-
Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
-
Pour the onion celery mixture over the bread crumbs and toss well to coat.
-
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
-
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
-
I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
-
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
-
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
Find the recipe here! --> Best Stuffing Recipe - Our Favorite Buttery Herb Stuffing (howsweeteats.com)
Ingredients
-
1 (1 pound) sweet potato, with skin
-
½ cup butter, softened
-
1 cup white sugar
-
½ cup milk
-
2 large eggs
-
½ teaspoon ground nutmeg
-
½ teaspoon ground cinnamon
-
1 teaspoon vanilla extract
-
1 (9 inch) unbaked pie crust
Directions
-
Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Remove sweet potato from the pot and run under cold water. Remove and discard skin.
-
Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.
-
Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.
-
Pour filling into unbaked pie crust.
-
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
-
Remove from the oven and let cool before serving.
Tips
Pie will be puffed up like a soufflé when you remove it from the oven, but will deflate as it cools.
Get the recipe here! --> Sweet Potato Pie Recipe (allrecipes.com)
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
- Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
- Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Get the recipe here! --> Green Bean Casserole Recipe | Ree Drummond | Food Network
Ingredients
For the broth:
For the gravy:
Directions
- When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
- When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
- Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
- Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
Ingredients
- 1 lime, halved
- 2 tbsp. sugar
- 1 c. sweetened cranberry juice
- 1 bottle champagne
- 12 fresh cranberries
- 4 small sprigs fresh rosemary
Directions
- Step 1 : Line champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
- Step 2 : Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.
Get the recipe here! --> Best Cranberry Mimosas Recipe - How To Make Cranberry Mimosas (delish.com)
Ingredients
- 16 ounces 1 bag Frozen Sliced Peaches
- 750 ml 1 bottle Rosé Wine
- ¼ cup honey
- Peach Slices and Fresh Rosemary for Garnish
Instructions
-
Fill a high powered blender with the frozen peaches, Rosé, and honey.
-
Blend on high until fully combined and smooth.
-
Garnish with peach slices and fresh rosemary.
-
Serve immediately. Enjoy!
Find the recpie here! --> Peach Frosé Recipe (Frozen Rosé) - The Cookie Rookie®
Ingredients
For the Stewed Meat
- 6 dried Guajillo chiles stemmed and deseeded
- 4 dried Ancho chiles stemmed and deseeded
- 3 pounds chuck roast cut into 4 chunks
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 3 vine tomatoes quartered
- 1 white onion quartered
- 8 cloves garlic peeled and smashed
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar
For the Tacos
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh limes wedges for serving
Recommended Equipment
Instructions
For the Stewed Meat
-
Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes.
6 dried Guajillo chiles,4 dried Ancho chiles
-
While the peppers soak, season the chuck roast chunks with salt and pepper to taste.
3 pounds chuck roast,Kosher salt,Ground black pepper
-
Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.
2 tablespoons vegetable oil
-
Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes.
3 vine tomatoes,1 white onion,8 cloves garlic
-
Pour in the beef broth to deglaze the pot.
4 cups low sodium beef broth
-
Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.
1 ½ pounds bone-in short ribs,1 tablespoon ground coriander,2 teaspoons ground cumin,2 teaspoons dried oregano,1 teaspoon chili powder,1 cinnamon stick
-
Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
-
Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
-
Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours.
½ cup orange juice,¼ cup apple cider vinegar
-
When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
For the Tacos
-
Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat.
15 corn tortillas
-
Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
2 cups shredded Monterey Jack cheese,1 cup chopped yellow onion,½ cup chopped fresh cilantro
-
Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top.
Fresh limes wedges
-
Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Find the recipe here! --> Content Management System (culinarycultivations.org)
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons butter divided
- 3 tablespoons flour divided
- 1 tablespoon powdered mustard divided
- 3 cups milk divided
- 1/2 teaspoon paprika divided
- 1 large egg whisked and divided
- 1 teaspoon kosher salt divided
- Fresh black pepper
For the Bacon and Onion Mac and Cheese:
- 1/4 cup yellow onion finely diced (sautéed optional)
- ¼ cup cooked bacon crumbles
- 8 ounces sharp cheddar shredded
- 4 slices sharp cheddar
For the Garlic Parmesan Mac and Cheese:
- 1/4 cup grated Parmesan Cheese
- 8 ounces shredded Mozzarella Cheese
- 1 teaspoon McCormick Garlic Powder
- 4 slices Mozzarella Cheese
Topping:
- 3 tablespoons butter
- 1 cup panko bread crumbs
- 2 cups French’s French Fried Onions
Instructions
-
Preheat oven to 350 degrees F.
-
In a large pot of boiling, salted water cook the pasta to al dente.
-
While the pasta is cooking, we will make our two sauces in two separate small saucepans. In each saucepan, melt 1 ½ tablespoons butter. Whisk in 1 ½ tablespoons flour and ½ tablespoon mustard powder, whisking constantly for 2-3 minutes. Stir in 1 ½ cups milk and ¼ teaspoon paprika. Reduce both to a simmer for 6-8 minutes.
-
Add half the egg to each sauce mixture, whisking to combine. In one pot, stir in the ingredients (except for the sliced cheese) for the Bacon and Onion Mac and Cheese (onion, bacon, and shredded cheddar) and in the other saucepan stir in the ingredients (except for the sliced cheese) for the Garlic Parmesan Mac and Cheese (grated parm, shredded mozzarella, and garlic powder). Stir to combine and season both with salt and pepper to taste,
-
Add half the macaroni to each mixture and stir to coat.
-
Pour half of the bacon onion macaroni mixture into its half of the casserole dish and top with two slices of cheddar cheese. Top with the remaining half of the macaroni mixture and then top with two more slices of cheddar. Repeat with the Garlic Parmesan Macaroni mixture, using sliced mozzarella this time.
-
In a separate small saute pan, melt the butter for the topping and toss in the bread crumbs to coat. Remove from the heat and stir in the French Fried Onions. Top both sides of macaroni mixture with the topping.
-
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Find the recipe here! --> Baked Mac and Cheese Recipe 2 Ways {VIDEO} - The Cookie Rookie
Ingredients
- 1 tablespoon olive oil
- 1 beef flank steak (1-1/2 pounds)
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/3 cup Mexican beer
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 corn tortillas (6 inches), warmed
- Optional toppings: pico de gallo, crumbled Cotija cheese, cubed avocado and fresh cilantro leaves
Directions
- Brown the steak. In a large skillet, heat olive oil over medium-high heat. Brown the steak on each side to give it color and extra flavor. Transfer the steak to a 3- or 4-quart slow cooker.Editor’s Tip: The best way to get perfectly browned meat is to pat the raw meat completely dry with a paper towel and then let it rest at room temperature for 40 to 45 minutes before putting it on the heat.
- Make the marinade. Leave the remaining oil in the skillet and add the onion and garlic. Stir until crispy and tender, about one to two minutes. Add the beer and cook for 30 seconds, stirring to loosen the browned bits from the pan. Add the orange juice, lime juice, vinegar, soy sauce and seasonings and stir to combine. Bring to a boil, then carefully pour the mixture over the steak in the slow cooker.
-
Combine and slow-cook. Set the slow cooker to low and cook, covered, for four to five hours, until the meat is tender.
-
Slice and serve.
Once it has finished cooking, lift the steak with tongs and let the juices drip into the slow cooker for a few seconds. Place the steak on a cutting board and slice it across the grain into thin strips. Put the sliced steak back in the slow cooker so it can soak up the cooking juices.
Serve the carne asada in tortillas with your favorite toppings.
Editor’s Tip: When cutting steak, we recommend a cutting board that has groves around the perimeter to catch any juice run-off. It’ll help keep your countertops clean.
Find the recipe here! --> Slow-Cooker Carne Asada Recipe: How to Make It (tasteofhome.com)
Ingredients
Pineapple-Basil Vodka
-
1 1/2 cups chopped fresh pineapple
-
1 (750-ml) bottle vodka
-
1/2 cup fresh basil leaves, plus more for garnish
DIY Sour Mix
-
1 cup sugar
-
1 cup water
-
1 cup freshly-squeezed lime juice (about limes)
-
1 cup freshly-squeezed lemon juice (about 6 lemons)
Additional
-
ice as needed
-
club soda as needed (optional)
-
fresh pineapple weges and fronds, for garnish
Directions
-
For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain.
Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.
-
In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil.
Cook's Note:
Consider this the only vodka sour recipe you’ll ever need. For a single cocktail, shake together 1 ½ ounce pineapple-basil vodka and 1 ½ ounce DIY sour mix in a shaker, then strain and serve over ice.
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1 teaspoon salt
-
3 ripe bananas, mashed
-
1 tablespoon milk
-
1 teaspoon ground cinnamon, or to taste
-
1 cup white sugar
-
½ cup butter, softened
-
2 large eggs
-
1 cup semisweet chocolate chips
Directions
-
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
-
Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Find the recipe here! --> Banana Chocolate Chip Bread Recipe (allrecipes.com)
Ingredients
-
4 teaspoons vegetable oil
-
2 cups chopped cremini mushrooms
-
3/4 cup chopped red bell pepper
-
1/3 cup chopped onion
-
2 cups chopped kale leaves
-
4 eggs, lightly beaten
-
4 egg whites, lightly beaten
-
1/2 cup shredded Monterey Jack cheese with jalapeños
-
1 (4-ounce) can green chiles, undrained
-
8 (6-inch) whole wheat flour tortillas
-
1/4 cup salsa
-
optional toppers: Mexican crema, chopped fresh cilantro, sliced green onions, and/or chopped black olives
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
-
Heat 1 teaspoon oil in a large nonstick skillet heat over medium heat. Add mushrooms, bell pepper, and onion; cook until tender, stirring occasionally, about 4 minutes. Add kale. Cook and stir until wilted, about 1 minute. Remove from skillet.
-
Add eggs and egg whites to the hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but still glossy and moist, 2 to 3 minutes. Return vegetable mixture to skillet with cheese and chiles; stir gently to combine.
-
Fill each tortilla with about 1/3 cup filling; roll up as tightly as possible. Arrange taquitos, seam side down, on the prepared baking sheet, leaving space between each. Brush evenly with remaining 3 teaspoons oil.
-
Bake in the preheated oven until evenly browned and crispy, about 15 minutes or. Serve with salsa and, if desired, toppers.
Find the recipe here! --> Baked Breakfast Taquitos Recipe (allrecipes.com)
Ingredients
-
5 pounds chicken leg quarters
-
2 gallons water
-
2 tablespoons minced garlic
-
2 tablespoons salt
-
1 tablespoon garlic powder
-
1 cube chicken bouillon
-
4 large carrots, peeled and cut into large chunks
-
4 large potatoes, peeled and cut into large chunks
-
4 zucchini, cut into large chunks
-
1 chayote, cut into large chunks
-
1 large white onion, cut into large chunks
-
½ bunch fresh cilantro, chopped
Directions
-
Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
-
Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
-
Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
-
Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
Find the recipe here! --> Caldo de Pollo Recipe (allrecipes.com)
Ingredients
-
2 pounds fresh cantaloupe cubes (6 cups)
-
2 cups water
-
6 tablespoons freshly squeezed lime juice (from 2 limes)
-
3 tablespoons honey
-
1/4 teaspoon salt
-
2 cups club soda, chilled
-
cantaloupe melon balls or cubes, for garnish
-
lime zest twists, for garnish
Directions
-
Working in batches if needed, blend cantaloupe, water, lime juice, honey, and salt in a blender until smooth. Press through a sieve; discard solids. Add strained juice to a pitcher.
-
Chill until ready to serve. Add club soda just before serving. Serve over ice, and garnish glasses with melon balls and lime zest twists.
Find the recipe here! --> Sparkling Cantaloupe Agua Fresca Recipe (allrecipes.com)
Ingredients
-
1 cup creamy peanut butter
-
¾ cup firmly packed brown sugar
-
2 tablespoons firmly packed brown sugar
-
1 large egg, at room temperature
-
1 teaspoon baking soda
-
1 ½ teaspoons vanilla extract
-
¼ teaspoon salt
-
⅛ teaspoon ground nutmeg
-
½ cup mini candy-coated chocolate pieces (such as mini M&M's®)
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
-
Mix together peanut butter, 3/4 cup plus 2 tablespoons brown sugar, egg, baking soda, vanilla, salt, and nutmeg until combined. Mix in mini chocolate M&Ms.
-
Scoop out 1 1/2 tablespoon sized balls of dough and place 1 inch apart on the baking sheets. Flatten dough balls to about 1/2 inch thickness.
-
Bake in the preheated oven until tops of cookies begin to slightly crack, about 10 minutes. Allow cookies to cool 10 minutes on baking sheets before removing to a wire rack to cool completely.
Cook's Note:
I used a natural and unsweetened peanut butter for this recipe. Depending on the kind of peanut butter you use, you may need to adjust the amount of brown sugar and salt to better suit your tastes.
Find the recipe here! --> Peanut Butter M&M Cookies Recipe (allrecipes.com)
Ingredients
-
1 chorizo sausage link, casing removed and meat crumbled
-
2 tablespoons chipotle peppers in adobo sauce
-
4 corn tortillas
-
2 tablespoons chopped onion, or to taste
-
2 tablespoons chopped fresh cilantro, or to taste (Optional)
Directions
-
Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
-
Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
-
Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.
Find the recipe here! --> Easy Chorizo Street Tacos Recipe (allrecipes.com)
Ingredients
-
6 slices bacon, cut into 1-inch pieces
-
1 link smoked pineapple-bacon chicken sausage, cut into slices
-
1 tablespoon canola oil
-
1 teaspoon butter
-
2 ½ cups frozen hash brown potatoes, thawed
-
½ onion, chopped
-
¾ teaspoon garlic powder, divided
-
½ teaspoon onion powder
-
¼ teaspoon salt, or more to taste
-
¼ teaspoon ground black pepper, or more to taste
-
1 cup shredded Cheddar cheese
-
6 large eggs
-
1 tablespoon milk
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Place bacon in a 10-inch skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard 1/2 of the bacon fat using a spoon.
-
Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.
-
Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Stir in 1/2 teaspoon garlic powder, onion powder, salt, and black pepper. Spread hash brown mixture evenly in the skillet; cook, undisturbed, until browned, about 5 minutes. Turn hash browns over and sprinkle with Cheddar cheese.
-
Whisk together eggs, milk, and remaining 1/4 teaspoon garlic powder in a medium bowl; season with salt and pepper. Pour egg mixture over cheese-covered hash browns in the skillet. Sprinkle the top with bacon and sausage pieces.
-
Bake in the preheated oven until the top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
Find the recipe here! --> Cheesy Bacon, Sausage, and Egg Hash Brown Skillet Recipe (allrecipes.com)
Ingredients
-
Canola oil, for grill
-
12 oz. short pasta
-
2 small zucchini, halved lengthwise
-
1 small eggplant, sliced lengthwise
-
1 red bell pepper, halved and seeded
-
1 yellow bell pepper, halved and seeded
-
1 red onion, cut into rounds
-
2 tbsp. olive oil
-
Kosher salt and freshly ground black pepper
-
1 tbsp. red wine vinegar
-
1 c. basil, roughly chopped
-
1 oz. Parmesan, grated (about 1/4 cup)
Directions
- Step 1
- Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Cook pasta according to package directions.
- Step 2
- Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces.
- Step 3
- Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil if mixture seems dry). Fold in basil and grated Parmesan.
Find the recipe here! --> Grilled Ratatouille Pasta Salad Recipe (countryliving.com)
Ingredients
- 1 c. blanco tequila
- 1/2 c. mezcal
- 1 jalapeño pepper, halved, plus slices for garnish
- 3 c. cubed seedless watermelon (preferably from small watermelons)
- 6 tbsp. fresh lime juice, plus wedges for garnish
- 6 tbsp. simple syrup
Directions
- Step 1
- Combine tequila, mezcal, and jalapeño in a jar or bowl. Let stand at least 20 minutes or up to 1 hour. Discard jalapeño.
- Step 2
- Place watermelon in a pitcher and muddle until broken down. Add tequila mixture, lime juice, and simple syrup. Serve chilled in pitcher or a hollowed-out watermelon over ice garnished with jalapeño slices and lime wedges.
Find the recipe here! --> Spicy Watermelon Cocktail (countryliving.com)
Ingredients
-
Canola oil, for grill grates
-
1 tsp. lime zest plus 1/3 cup lime juice
-
1 tbsp. olive oil
-
1 tbsp. pure maple syrup
-
1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
-
2 small sweet potatoes, cut into 3/4-inch pieces
-
Kosher salt and freshly ground black pepper
Directions
-
- Step 1
- Set up grill for direct cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. Whisk together lime zest and juice, olive oil, and maple syrup in a bowl; transfer half to a small bowl and reserve for basting. Add chicken and sweet potatoes to remaining marinade and toss to coat; let stand 5 minutes.
- Step 2
- Thread chicken and sweet potatoes onto skewers; discard marinade. Season chicken with salt and pepper. Grill, covered, turning occasionally, and brushing twice with marinade, until chicken is cooked through, 10 to 15 minutes.
- Step 1
Find the recipe here! --> Best Chicken and Sweet Potato Kebabs Recipe (countryliving.com)
Ingredients
-
1 lb. dried navy beans
-
Cooking spray
-
6 strips uncooked bacon, chopped
-
1/2 c. packed light brown sugar
-
1/2 c. ketchup
-
1/2 c. molasses
-
2 tbsp. dried mustard
-
1 tsp. smoked paprika
-
1/2 tsp. freshly ground black pepper
-
1/8 tsp. ground cloves
-
1 tbsp. Worcestershire sauce
-
1 sweet onion, chopped
-
Kosher salt
Directions
- Step 1
- Soak beans in 3 quarts cold water 8 hours or overnight. Drain and rinse.
- Step 2
- Lightly grease a 6-quart slow cooker. Place beans and half of bacon in prepared slow cooker. Stir together brown sugar, ketchup, molasses, mustard, paprika, pepper, cloves, Worcestershire, onion, and 2 cups water in a bowl. Pour over beans. Top with remaining bacon.
- Step 3
- Cover and cook on low until beans are tender and liquid has thickened, 8 to 10 hours. Season with salt.
Find the recipe here! --> Best Slow Cooker Baked Beans Recipe (countryliving.com)
Ingredients
- 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)
- 1 cup granulated sugar
- 1 cup fresh or frozen blueberries
- 6 cups water, divided
- 16 ounces vodka
- To garnish: lemon wedges and fresh blueberries
Instructions
- Juice the lemons.
- Add the blueberries, sugar, and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into a large pitcher, using a spatula to push the liquid through.
- Add 4 cups cold water and the fresh squeezed lemon juice to the pitcher. Fill each highball glass with ice, then pour in 1 cup blueberry lemonade and 2 ounces (¼ cup) vodka. Garnish with lemon wedges and fresh blueberries.
Click here to find out more. --> Blueberry Vodka Lemonade – A Couple Cooks
Ingredients
- 1 Homemade Pie Crust (or your favorite recipe)
- 6 cups diced rhubarb (about 2 pounds)
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
- ½ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 4 tablespoons salted butter, melted
Instructions
- In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!).
- Make the pie crust. Refrigerate while you make the topping.
- Preheat the oven to 400°F.
- Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven).
- Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms.
- Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges. Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
- Place the pie on a large baking sheet and bake for 15 minutes.
- Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
- Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.
Click here to find out more. --> Classic Rhubarb Pie – A Couple Cooks
Ingredients
- 1 tablespoon salted butter or coconut oil
- 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
- 1 cup water
- ½ cup milk of choice (2% or oat milk)
- 1 cup blueberries, fresh or frozen*
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- For topping: maple syrup, fresh blueberries, sliced almonds, milk
Instructions
- Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
- Turn the heat to low and carefully pour in the water, milk, blueberries, brown sugar, cinnamon, allspice, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the blueberries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its purple color.)
- Remove from the heat. Top with desired toppings and serve.
Click here to find out more. --> Easy Blueberry Oatmeal – A Couple Cooks
Ingredients
- 1 to 2 4-ounce balls burrata cheese
- Summer fruit: heirloom tomatoes, ripe peaches, watermelon, cantaloupe or honeydew, berries, etc (we used 2 peaches and 1 handful cherry tomatoes)
- 1 handful fresh basil leaves and thyme sprigs
- Extra virgin olive oil
- Chunky sea salt
Instructions
- Place 1 ball burrata on the plate.
- Surround it with the summer fruit (sliced tomatoes or peaches, or berries).
- Top with torn basil leaves and other herbs. If desired, add torn pieces of another ball of burrata to add texture and visual appeal.
- Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.
Click here to find out more. --> Easy Burrata Recipe – A Couple Cooks
Ingredients
For the salad
- 1 crisp tart apple (like Pink Lady)
- 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
- ¼ cup candied pecans or toasted pecans
- ¼ cup goat cheese or feta cheese crumbles
- ¼ cup pomegranate seeds or dried cranberries
- Optional: chopped fresh thyme, for garnish
For the maple vinaigrette dressing (use 6 tablespoons)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider or white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- Fresh ground black pepper (optional)
Instructions
- If using, prepare the candied pecans in advance (or use purchased).
- Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
- Thinly slice the apple.
- Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)
Click here to find out more. --> Crisp Apple Salad – A Couple Cooks
Ingredients
- 2 pounds strawberries, hulled
- 1 cup granulated sugar
- 3 tablespoons lime juice
- 1 pinch kosher salt
- ½ cup ice
Instructions
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
- Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
Click here to find out more. --> Easy Strawberry Sorbet – A Couple Cooks
Ingredients
- 2 ounces* gin
- 1 ½ ounces POM Wonderful 100% Pomegranate Juice
- ½ ounces lemon juice
- ¾ ounce simple syrup
- 1 egg white**
- 1 ounce soda water
- For the garnish: rosemary sprig (optional)
Instructions
- Place the gin, POM juice, lemon juice, simple syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds.
- Fill the shaker with ice and shake for 30 seconds until cold.
- Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a rosemary sprig. Serve immediately.
Click here to find out more. --> Pomegranate Gin Fizz – A Couple Cooks
Ingredients
- 4 purchased naan breads (or other purchased flatbread*)
- 8 ounces fresh mozzarella cheese
- 1 cup Easy Pizza Sauce or purchased pizza sauce (or omit for a simpler flatbread)
- ¼ cup shredded Parmesan or Pecorino cheese
- 1 pint cherry tomatoes, sliced in half
- 1 large handful basil leaves, thinly sliced
- Balsamic reduction or glaze (purchased or homemade)
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Slice the mozzarella cheese into ¼ inch thick pieces. Allow it to sit on a paper towel to remove moisture for about 15 minutes while you prepare the pizzas, then dab the mozzarella with the paper towel to remove any additional moisture.
- Make the pizza sauce (time saving tip: you can also stir together the ingredients in a bowl instead of blending them!).
- Place the naan bread directly on the oven grates. Bake 3 minutes. Flip and bake another 2 minutes until lightly crisped on the outside and toasted.
- Carefully remove the naan from the oven grates and place them on 2 baking sheets. Spread each with a thin layer of pizza sauce, then add the mozzarella cheese, Parmesan or Pecorino cheese, cherry tomatoes, and a sprinkle of kosher salt.
- Place the baking sheets in the oven and bake until the cheese melts, about 7 to 8 minutes. Remove from the oven. (You may notice some extra moisture after baking: you can dab lightly with a paper towel as necessary.) Slice the flatbread into pieces and top with thinly sliced basil. Drizzle with balsamic glaze and serve. This works as a main dish or an appetizer (can be served room temperature on a platter).
Click here to find out more. --> Caprese Flatbread – A Couple Cooks
Ingredients
- 100ml rosé wine
- 25ml (you’ll need a handful of fresh rose petals) rose petal cognac
- 15ml Cocchi Americano Rosa
- 5ml sugar syrup
- (or other raspberry eau de vie) 2.5ml Miclo Framboise
- to serve raspberries or mint or dried rose petals
Directions
- Make the rose petal cognac by steeping a few fragrant rose petals in a bowl or large jar with a bottle of VS cognac for an hour or so, checking occasionally for flavour.
- Once the cognac is ready, remove the rose petals and pour all of the ingredients into a large wine glass, fill with crushed ice and stir to mix well. Add more ice and garnish with some raspberries, petals and a sprig of mint.
Click here to find out more. --> Rows of roses cognac cocktail recipe | olivemagazine
Ingredients
- 40ml Botanist gin
- 20ml Martini Rosso
- 20ml Campari
- 1 tsp Rhubarb and ginger jam
- to serve orange zest or candied ginger
Directions
- Stir all ingredients over ice in a rocks glass.
- Garnish with orange peel and ginger candy on a cocktail stick.
Click here to find out more. --> Rhubarb and Ginger Negroni Recipe | olivemagazine
Ingredients
- 100g classic 74% dark chocolate, chopped, plus extra shards to decorate (optional)
- 25g butter, cubed
- 3 large eggs, separated
- 2 tbsp caster sugar
- 2 tbsp whipping cream (optional)
Directions:
- Put the chocolate, butter and 75ml warm water (see tip, below) in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it melt, but avoid stirring too much. Once three-quarters of the butter and chocolate is melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm.
- Working quickly, use a spatula to stir the egg yolks into the chocolate mixture, one at a time. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking, until stiff peaks form.
- Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in the rest, being careful not to knock out the air bubbles. Pour into wine or dessert glasses, cover with clingfilm and chill overnight to set.
- When ready to serve, whip the cream (if using) to soft peaks. Top each glass with a spoonful of cream and decorate with chocolate shards, if you like.
Click here to find out more. --> 10 Delicious Dessert Recipes | Easy Desserts | Tesco Real Food
Ingredients
- 12 to 16 ounces frozen or refrigerated cheese tortellini
- 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 3 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 4 ounce goat cheese log
Instructions
- Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
- Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
- When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
Click here for more --> Cheese Tortellini in Creamy Marinara – A Couple Cooks
Ingredients
- 10 ounces frozen chopped spinach
- ¼ cup minced shallot
- 2 green onions
- 14 ounce can (8.5 ounce dry weight) quartered artichokes
- 1 ½ cups Greek yogurt
- ½ cup mayonnaise
- ¾ cup shredded Parmesan cheese, plus more for topping
- ¼ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Paprika, for sprinkling
- For serving: pita chips or bread
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
- In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
- Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
- Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.
Find out more here! --> Spinach Artichoke Dip – A Couple Cooks
Ingredients
- 12 tablespoons (170g) unsalted butter
- 3/4 cup (159g) light brown sugar or dark brown sugar, packed
- 3/4 cup (255g) molasses
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/4 teaspoon allspice or cloves
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 3/4 cups (450g)
Instructions
-
In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
-
Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
-
Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
-
Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
-
Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
-
Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
-
Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
-
Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
-
Decorate the cookies with Royal Icing or Simple Cookie Glaze, if desired.
Ingredients
- 2 teaspoons Dijon mustard
- 2 Tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 3/4 cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste
- 1/3 cup finely grated Parmesan cheese
- 8 oz. uncooked pasta, such as rotini or penne
- 2 hearts of Romaine
- Shredded rotisserie chicken or chopped chicken breasts
- Croutons (optional)
- Parmesan cheese, for serving
Directions
-
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and ¼ teaspoon pepper then set the dressing aside while you make the salad.
-
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
-
Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
-
Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred
- ¼ cup (56mL) vegetable oil
- 1 Tablespoon (21g) Rodelle vanilla paste
- ½ cup (100g) granulated sugar
Directions
-
Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
-
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
-
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
-
Stop the mixer, add the egg, vegetable oil, and vanilla paste, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
-
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue. Once it is dropped into the sugar, it will decrease in stickiness.
-
Place the granulated sugar into a small bowl, then, using a cookie scoop, drop balls of dough into the sugar and use your fingers to gently roll the ball in the sugar. When dough ball is completely covered in sugar, place on prepared baking sheet (8 per sheet).
-
Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Do not roll in sugar, thaw in refrigerator overnight, and roll in sugar before baking.
Ingredients
- 4-5 large sweet potatoes peeled and cut into 2 inch chunks
- 5 tablespoons unsalted butter divided
- 1-2 chipotle peppers in adobo finely chopped
- 3 teaspoons adobo sauce
- Kosher salt and pepper to taste
Directions
-
Place the chopped sweet potatoes in a large pot of water. Place over medium high heat and boil until the potatoes are fork tender. Drain the water from the pot, leaving the potatoes in the pot.
-
Add 3 tablespoons of the butter, chipotle pepper and adobo sauce to the sweet potatoes. Using a potato masher, mash the potatoes until smooth. Season with salt and pepper. Add extra adobo sauce or chipotle peppers once seasoned depending on how hot you'd like the sweet potatoes. Drizzle with the remaining 2 tablespoons of melted butter.
INGREDIENTS
- 2 Tbsp Kosher Salt
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tbsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
Take your flank steak one to two pounds encoded with a garlic infused olive oil. Coat the outside of the flank steak well with the dry rub. Let’s sit for one Let’s sit for one hour. Grill on an extremely hot grill a few minutes on each side taking the temperature to make sure that it does not exceed 125 degrees Fahrenheit. Also, cut onions into one inch slices coat with oil and seasoning and grill till soft as well as a poblano pepper. Let steak rest for 10 minutes then slice against the grain on a bias.
Ingredients
- Cilantro-Lime Crema
- 1 cup (heaping) cilantro (about 1 ounce)
- 2 tablespoons fresh lime juice, plus more to taste
- 1 cup sour cream
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt, plus more
- Skillet-Grilled Fish Tacos
- 1 pound fillet of haddock, cod, or grouper, 1/2 to 1 inch thick
- Kosher salt
- Cayenne pepper
- 1 tablespoon (or more) grapeseed or other neutral oil
- 2 to 4 tortillas (I like Whole Foods' soft corn tortillas)
- Slaw, see above
- Lime wedges, for serving
Directions
- Cilantro-Lime Crema
- Set a cast-iron skillet on a grill. Close the grill, set it to high, and let it heat up to 550°F or 600°F.
- In a food processor, pulse the cilantro and 2 tablespoons of the lime juice until finely chopped. Add the sour cream, sugar, and 1/4 teaspoon of the salt and purée until smooth. Taste, adjusting the seasoning with more salt or lime juice. Alternatively, finely chop the cilantro by hand, then add the lime juice, sour cream, sugar, and salt and whisk until smooth.
- Skillet-Grilled Fish Tacos
- If the fillet of fish is long, cut it in half so it will fit in your skillet. Season the fish generously with the salt on both sides. Season with the cayenne according to your heat tolerance—go light if you are sensitive to heat. Gather your tools for the grill: a reliable potholder, a spatula, a platter for the cooked fish, the oil, and the tortillas.
- Lift the lid of the grill. Pour the oil into the hot skillet—enough to coat the bottom in a thin layer. Using the potholder if necessary to bring the skillet closer to you, carefully lower the fish into the skillet. If you are slow and controlled, the oil won’t splatter.
- Close the lid. Set a timer for 3 minutes. Check the fish by prodding it with a spatula—it should flake fairly easily. If it doesn’t, close the lid and cook for 1 minute more. Remove the fish with a spatula, using the potholder as needed, and transfer to the platter.
- Turn off the grill. Throw the tortillas on the grill, leaving it open. Check after 20 seconds or so, flip, and cook for another 20 seconds, until the tortillas are soft and have nice grill marks on each side. Transfer to the platter.
- To serve: Spoon the slaw into the tortillas. Break the fish into pieces over the top. Drizzle with the crema. Squeeze lime wedges over top and serve with more wedges on the side.
Yield: 4 as a side
Ingredients
- 3 ears of grilled corn on the cob
- 1 red pepper, diced
- 1 green pepper, diced
- ½ small cucumber, diced
- 2 ripe peaches, pitted and diced
- 1 small avocado, pitted and diced
- 8 basil leaves, thinly sliced
- juice of 1 lime, plus lime wedges for serving
- 3 tablespoons Chile Lime Dressing, plus more to taste
- sea salt
Chile Lime Dressing (this makes extra)
- ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
- 1 tablespoon olive oil
- ¼ cup chopped cilantro, including stems, plus more for garnish
- 1 tablespoon fresh lime juice, plus extra slices for serving
- ⅓ serrano chile, plus more to taste
- pinch of garlic powder
- pinch of onion powder
- sea salt
Instructions
- Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
- Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.
Ingredients
Salad
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 1 head Romaine lettuce, finely chopped
- 1 pint (2 cups) fresh blueberries
- 1 cup roughly-chopped toasted pecans
- 2⁄3 cup diced red onion
- 1⁄2 cup blue cheese (or any soft cheese)
- Dijon vinaigrette (see below)
Dijon Vinaigrette
- 1⁄3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
To make the salad:
Season chicken breasts on both sides generously with salt and pepper.
- Heat oil in a large sauté pan over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside.
- Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces.
- Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately.
To make the vinaigrette:
Whisk all ingredients together until combined.
Yield: serves 4
Ingredients
Basil-Edamame Spread: (this makes extra)
- 1½ cups edamame
- ¼ cup basil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- ½ small garlic clove
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- ½ teaspoon sea salt, more to taste
for the sandwiches:
- 1 large baguette
- handful of baby salad greens (or arugula)
- 2-3 medium tomatoes, sliced
- 10 basil leaves
- 10 jarred roasted artichokes, cut into quarters or roughly chopped
- pine nuts, optional
Instructions
- Make the basil-edamame spread: Place the edamame, basil, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be in advance and stored in the fridge for 3 to 4 days.
- Slice one large baguette in half and assemble with the basil-edamame spread, greens, tomatoes, basil, artichokes and pine nuts. Close the baguette, wrap it in foil and place in the fridge until you're ready to divide into servings. Slice into 4 individual servings and either wrap them to go or enjoy!
INGREDIENTS
Lemon blueberry filling
- 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*
- ⅓ cup maple syrup or honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon)
- 2 tablespoons lemon juice (from 1 to 2 lemons)
- ¼ teaspoon cinnamon
Gluten-free oat and almond topping
1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- ½ cup packed almond meal or almond flour
- ½ cup sliced almonds
- ⅓ cup lightly packed brown sugar
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Ingredients
- 2 tablespoons sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper (more or less to taste)
- 1 cup sliced shiitake mushrooms
- 1 green bell pepper, sliced into thin strips
- 1 small head of broccoli, chopped into small pieces
- 1 1/2 cups chicken broth
- 1/4 cup peanut butter (or almond butter)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 pound carrots (about 8 medium carrots)
- 2 tablespoons sliced scallions (optional)
- 2 tablespoons toasted sesame seeds (optional)
- 3 tablespoons chopped roasted, salted peanuts (optional)
Directions
- In a large skillet over medium-heat, heat the sesame oil.
- Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly.
- Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes.
- Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
- Reduce the heat to medium-low and cook for about 5 minutes, or until the broccoli is cooked but retains some crunch.
- Meanwhile, using a spiralizer or a vegetable peeler, shave the carrots into thin ribbons. (A peeler works fine here! The ribbons will just be flatter than they would be if made with a spiralizer)
- Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce.
- Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.
Ingredients
for the sofrito
- 1 pound carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 garlic cloves
- ½ pound ripe tomatoes, chopped
- ½ cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- kosher salt
- 1 tablespoon fresh lime juice
for the filling
- 9 ounces Cotija cheese
- 1½ cups frozen peas, thawed
- 1½ cups fresh cilantro, roughly chopped
- ¼ cup finely chopped white onion
for serving
- Grapeseed oil, or other neutral oil, for frying
- 16 (6-7 inch) corn tortillas
- 2 tablespoons pepitas, lightly toasted
- 2 tablespoons sunflower seeds, lightly toasted
- 1 avocado, cut into small chunks and tossed with lime juice
- ½ cup tomatillo salsa, optional
Instructions
- Make the Sofrito: In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
- In a deep, medium skillet, heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the cumin seeds and toast until they pop, 1 to 2 minutes. Add the carrot mixture and a generous pinch of salt and cook, stirring every once in a while, until softened slightly and nearly dry, about 5 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
- Stir in the remaining 6 tablespoons olive oil, reduce the heat to low, and cook, stirring occasionally, until the carrots are very soft, about 1 hour and 30 minutes. Stir in the lime juice and season with salt. (Jeanine's note: my carrots were pretty wet and soft at this point, so I only added 2 (of the 6) tablespoons olive oil, and I continued to cook it for about 30 minutes instead of 1½ hours).
- Make the filling: In a large bowl, toss the cheese with the peas, cilantro, and onion.
- Assemble the enchiladas: In a small skillet heat ¼ inch of the grapeseed oil. When the oil is warm, use tongs to cook the tortillas, one by one, until pliable, about 20 seconds for each. Transfer to a plate.
- When the tortillas are cool enough to handle, place a scant ¼ cup of the pea-cheese filling onto each tortilla and roll up. Arrange them on a platter or shallow baking dish. Spoon the sofrito on top, and sprinkle with the remaining filling, the pepitas and sunflower seeds, and the avocado, if using. Serve with salsa, if desired
Ingredients
- 6 ounces penne pasta
- 1½ cups sliced cherry tomatoes
- 1½ cups thinly sliced leeks
- 1 cup zucchini, sliced into ¼-inch thick half moons
- ½ cup thinly sliced red bell pepper
- 3 small garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, plus 1 teaspoon zest
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- 1 sprig of basil
- 2¼ cups water
top with:
- chopped parsley
- toasted pine nuts
- grated parmesan cheese or Vegan Hemp Seed Topping, optional
Vegan Hemp Seed Topping
- ½ cup hemp seeds
- 2 tablespoons nutritional yeast
- 2 tablespoons raw sunflower seeds
- pinch of sea salt
Instructions
- In a large pot, combine the pasta, tomatoes, leeks, zucchini, bell pepper, garlic, olive oil, lemon juice and zest, oregano, salt, red pepper flakes and basil. Add the water and stir. Bring to a boil, cover, and boil for 8 minutes. Give it a stir around the 5 minute mark to make sure nothing is sticking to the bottom of the pan and put the the cover back on. At 8 minutes, test the pasta for doneness. Remove the pot from the heat, stir, and let it sit for about 2 minutes to allow the sauce to thicken.
- Make the Vegan Hemp Seed Topping: In a food processor, combine the hemp seeds, nutritional yeast, sunflower seeds and salt and pulse to combine.
- Serve with the chopped parsley, toasted pine nuts and parmesan cheese or Vegan Hemp Seed Topping, if using.
Ingredients
dressing:
- 1 tablespoon tamari
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 1 tablespoon cane sugar or agave
- ½ teaspoon sesame oil
bowls:
- 5 cups cubed watermelon
- ¼ cup chopped scallions
- 1 small cucumber, thinly sliced
- ¼ cup macadamia nuts
- 2 tablespoons pickled ginger
- 1 small jalapeño or thai chile, diced
- ½ ripe avocado, pitted and diced
- Furikake (recipe below) or toasted sesame seeds
- Handful of microgreens, optional
furikake (toasted nori topping):
- 1 sheet nori
- 2 tablespoons sesame seeds
- ¼ teaspoon sea salt
- ¼ teaspoon sugar
Instructions
- Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until it’s darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.
- Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.
- Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeño, avocado and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.
Ingredients
- 4 medium sized sweet potatoes (about 2 1/2 pounds), scrubbed and cut into matchsticks or batons
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (more to taste)
- 15 ounces can vegan bean chili (spicy, medium, or mild)
- 1 batch truly amazing cashew queso sauce (https://food52.com/recipes...)
- Pickled jalapenos, diced red or white onion, chopped green onion tops, avocado slices, fresh cilantro (optional, for topping)
Directions
- Preheat your oven to 400F and line two baking sheets with parchment or foil. Place the sweet potato fries into a large mixing bowl and toss with the oil and all of the seasonings. Transfer the fries to your prepared baking sheets and place them in the oven. Bake for 35 minutes, or until the fries are quite crispy, stirring a few times during cooking.
- While the fries bake, blend up the cashew queso sauce and gently warm the chili.
- When the fries are ready, remove them from the oven and transfer them to a serving platter. Top with the chili and as much cashew queso as you like. Serve with toppings of choice.
Ingredients
- Olive oil
- 2 tablespoons tomato paste
- 1 medium to large onion, chopped
- 5 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon hot paprika
- 1/2 teaspoon dried coriander
- 1/4 teaspoon oregano
- Dash of cinnamon
- 1 pound ground turkey breast
- 1 cup dark beer, such as Leffe Brown
- one 28-ounce can diced tomatoes
- one 15 1/2-ounce can kidney beans, drained
- 1/2 teaspoon hot sauce or chile paste
- Salt and pepper
- Sour cream, chopped chives, cilantro, and/or shredded cheese, for topping
Directions
- Heat a bit of olive oil in a large pot over medium heat. Add the tomato paste, onion, garlic, and red pepper, then cook, stirring occasionally, until softened. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and allow to cook until aromatic, 1 minute.
- Add the ground turkey and cook, breaking it up with a spoon, until lightly browned. Pour in the beer and allow to cook down slightly.
- Add the tomatoes, beans, and hot sauce or chili paste.
- Allow the chili to simmer, uncovered, until thickened, about 40 minutes. Season with salt and pepper to taste. Top with sour cream, chopped chives, cilantro, and/or shredded cheese.
INGREDIENTS
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup milk of choice or water
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…
- Pinch of ground cinnamon, for sprinkling on top
INSTRUCTIONS
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Ingredients
- 10 tablespoons unsalted butter, at room temperature, plus more for greasing
- 3 tiny apples, peeled, halved, and cored
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons light brown sugar
- 6 tablespoons granulated sugar
- 2 tablespoons honey plus 1 ⁄4 cup
- 2 teaspoons vanilla extract
- 3 eggs, yolks and whites separated
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon freshly squeezed orange juice
- Coarse sea salt
- 1/2 cup heavy cream, beaten to soft peaks
Directions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, then line the bottom of the pan with a round of parchment paper and grease the paper as well. Place the apple halves, cut side down, on a cutting board. Use a knife to cut halfway through the apple halves in thin parallel slices, so that they stay intact. This is hasselbacking. In a bowl, toss the apples with the lemon juice and the light brown sugar.
- Beat together the butter and granulated sugar in a bowl with an electric mixer until fluffy, about 5 minutes. Add the 2 tablespoons of honey and beat until combined. Add the vanilla and egg yolks, beating until just combined. Sift together the flour, baking powder, and kosher salt in a small bowl. Fold the flour mixture into the butter-sugar mixture until just combined.
- In another bowl with clean beaters, beat the egg whites until stiff peaks form, about 5 minutes. With a rubber spatula, stir half of the egg whites into the batter, then gently fold in the remaining egg whites until just combined. Pour the batter into the prepared cake pan, smoothing the top. Arrange the apple halves, flat side down, onto the cake batter, pressing them down slightly. Pour the accumulated apple juices onto the cake. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes.
- Let cool on a rack for 5 minutes, then slide a knife around the edge of the cake and remove the sides of the springform pan. Let the cake cool completely.
- When ready to serve, make a glaze in a small pot by warming the remaining ¼ cup honey with the orange juice and whisking together until loose. Brush the honey mixture all over the cake and sprinkle with the coarse sea salt. Serve with the whipped cream.
Ingredients
- 1 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped Italian parsley
- 1/2 small clove garlic, peeled and minced
- 1 pinch Kosher or sea salt, to taste
- 1 pinch Freshly ground pepper, to taste
- 2 cups fresh bread crumbs
- 2 cups lukewarm water
- 1 cup good quality olive oil, for cooking
- Your favorite marinara sauce (we like Marcella Hazan's Tomato Sauce with Onion and Butter, also on Food52)
Directions
- Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 1/2 to 3-inch balls.
- Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.
- Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.
Ingredients
Cookie Pizza:
Raspberry Drizzle:
Pizza Toppings:
Directions
- Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
- For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
- In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
- Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
- Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.
Ingredients
For the pie
- 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
- 2 cups pumpkin puree
- 1/4 cup granulated sugar
- 1/2 teaspoon each cinnamon, nutmeg, and ginger
- Pinch of salt
- 3 lightly beaten eggs
- 1 tablespoon dark rum or bourbon
- 1/2 cup half-and-half
For the pecan crunch
- 1/2 cup light brown sugar
- 3 tablespoons melted butter
- 2 tablespoons heavy cream
- 1 cup chopped pecans
- 1/2 cup pecan halves (optional)
- Whipped cream for serving (optional)
Directions
For the pie
- Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.
For the pecan crunch
- Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Optionally: Decorate with pecan halves (be sure to nestle them down into the brown sugar mixture). Protect crust rim with a ring of foil and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly (watch carefully!). Again let cool. Serve with whipped cream if desired.
Ingredients
- 6 Yukon gold potatoes, peeled and grated (about 2 pounds)
- 1 tablespoon salt
- 1 to 1 1/2 teaspoons white pepper
- 4 tablespoons finely chopped chives, or more to taste (divided use)
- 2 eggs
- 2 tablespoons pastry flour (or substitute 1 tablespoon AP flour + 1 tablespoon cake flour)
- 3 cups panko breadcrumbs (extra crispy)
- 1 cup sour cream
- 1 cup canola oil
Directions
- Wash, peel and (medium) grate Yukon gold potatoes. Squeeze and drain excess potato liquid once grated.
- Add salt, white pepper, and 3 tablespoons of finely chopped chives. In a separate bowl beat 2 eggs till frothy.
- Add eggs to potato mixture. Add in flour and mix thoroughly. Form into patties as noted below and cover with the panko breadcrumbs so you no longer see the potato.
- Before you begin the frying process, mix the sour cream together with another tablespoon (or more to taste if you wish) of the finely chopped chives and refrigerate.
- Using a large skillet, heat oil which should cover the bottom of skillet and 1/2 way up the sides of the patties. Test first by dropping a teaspoon of mixture into hot oil. It should quickly fry but not so hot it burns (just like when making falafels). The secret is getting the oil to the correct frying temperature so as to flash cook the potatoes to crispy perfection on the outside but remain soft yet cooked on the inside. When forming the patties they should be about 3 inches wide and 1/2 inch thick. Once you've cooked the potato pancakes serve hot immediately along with the cold sour cream & chive mixture. Of course if you prefer you can go with the sour cream and applesauce omiting the chives, but I always prefer savory vs. sweet. My Italian partner Louis (originally from Brooklyn) on the other hand prefers ketchup since he thinks he's eating hashbrowns -- just shaped like a patty!
Ingredients
- 2 cups bittersweet chocolate chips (or chopped bittersweet chocolate), divided into 1 1/2 cups and 1/2 cup
- 2 tablespoons unsalted butter
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
- 3 tablespoons flaky sea salt
Directions
- In a double boiler, melt together 1 1/2 cups of the chocolate with the butter. Set aside.
- Beat together the eggs and sugar until pale and fluffy, about 2 minutes. Slowly add the warm chocolate mixture, beating as you add.
- Add the vanilla to the egg/chocolate mixture and mix well.
- Add the flour, baking powder, salt, and espresso powder (if using) and mix thoroughly.
- Add the remaining 1/2 cup of chocolate (if the batter is still rather warm from the chocolate, let it cool until it's warm but not hot before adding the chocolate so that it doesn't melt the additional chocolate), and stir to combine.
- Chill the batter for 10-15 minutes, while you preheat the oven to 350°F.
- Using a spoon or scoop, scoop heaping tablespoonfuls of the batter onto parchment-lined baking sheets. Sprinkle liberally with flaky sea salt, and bake for 7-8 minutes. Remove the cookies as soon as they start to look dry on the top and develop cracks—do not overbake!! They will still look a bit too soft; that's okay.
- Remove from the oven and let cool.
Ingredients
- 3/4 to 1 pounds skirt steak, thinly sliced across the grain
- 3 tablespoons olive oil or grapeseed oil, divided
- 3 teaspoons sugar, divided
- Kosher salt and pepper, to taste
- 3 tablespoons rice vinegar
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 7 ounces Romaine lettuce or other (see note)
- 1 cup thinly sliced red onion
- 3 to 4 scallions, white and green parts, cut into 1-inch pieces
- 6 ounces other vegetables, optional, such as shiitake mushrooms, carrots, shaved Brussels sprouts, cabbage (see notes above)
- 1 tablespoon minced garlic
- fresh lime wedges for serving, optional
Instructions
- Place the steak in a bowl with 1 tablespoon of the oil, 1 teaspoon of the sugar, 1 teaspoon kosher salt, and pepper to taste. Toss to coat. The steak can sit like this for as long as one day in the fridge.
- In a small bowl, stir together the remaining 2 teaspoons of sugar, the vinegar, mirin, soy sauce, and fish sauce. Place the Romaine in a large serving bowl.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, and when it shimmers, add the steak. Cook undisturbed for about a minute, then stir and cook until done, about 1 more minute. Transfer steak to a plate. Discard oil in wok, and add the remaining tablespoon of oil. Immediately add the red onion, and scallions. Cook for 1 minute, stirring occasionally. Add any other vegetables, the garlic and cook for 1 more minute or until the vegetables just begin to soften. Return the steak to the wok and add the sauce. Bring to a simmer (it should happen immediately), toss to coat, then turn off the heat.
- Pour the contents of the wok over the Romaine. Let sit for a minute to allow the heat to soften the Romaine. Toss gently to combine. Serve with lime wedges if using.
INGREDIENTS
- ⅓ cup sliced almonds
- 1 pound green beans, trimmed and cut into 2 to 3” long pieces
- ¼ cup water
- ½ teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (about ½ lemon)
- 2 teaspoons Dijon mustard
- 1 small-to-medium clove garlic
- Several twists of freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup crumbled feta cheese, divided
- 3 to 4 large basil leaves, torn or chopped, for garnish
- Lemon zest from about ½ lemon, for garnish
INSTRUCTIONS
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
- Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
- Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.
Ingredients
- 14 ounces baby spinach or 9 ounces frozen, cooked spinach, thawed
- 2/3 cup crumbled feta cheese
- 1 tablespoon mixed dried herbs
- 1 egg
- ½ cup oat flour (process ½ cup rolled oats in a food processor or blender) or bread crumbs
- ¼ cup olive oil (for cooking, optional)
- 10 ounces dry spaghetti (gluten-free, if necessary)
- 2 tablespoons unsalted butter or extra virgin olive oil
- 2 tablespoons soy sauce or tamari
- 1 medium zucchini, shredded
- 5 ounces cherry tomatoes, halved
- Freshly ground pepper
Instructions
- If using fresh baby spinach, add to a large saucepan with a small splash of water. Place over medium-low heat and cover with a lid. Cook until wilted, 3 to 5 minutes, then rinse under cold running water. Squeeze the spinach out over the sink to remove as much liquid as possible, then coarsely chop and set aside. (Tip: using frozen spinach helps cut prep time; we’ll try that next time.)
- In a medium bowl, mix the feta, dried herbs, a generous amount of black pepper, the egg, and oat flour or bread crumbles together. Stir in the chopped spinach, then scoop heaping tablespoons of the mixture and roll into balls. You should get about 20 balls. You can either place them on a baking sheet lined with nonstick parchment paper and bake in an oven preheated to 350ºF for 20 to 25 minutes, or fry them over medium heat in 2 batches, in 2 tablespoons oil per batch, turning, until golden on both sides, 3 to 5 minutes. (Tip: we tried it both ways, and found the baked version was easiest!)
- Boil the pasta, then drain.
- Return the pasta to the pan off the heat, then stir in the butter, soy sauce, or tamari, and shredded zucchini. Toss with halved cherry tomatoes and serve.
Ingredients
- 2 teaspoons olive oil
- 1/2 small yellow onion, minced
- 1 1/2 cups diced zucchini (1 small diced zucchini)
- 1 cup sweet corn kernels (1 ear of sweet corn)
- Juice from 1/2 lime
- 1/4 teaspoon sea salt
- 3 tablespoons minced fresh cilantro
- 2 large eggs
- 3 to 4 tablespoons roasted tomato salsa, for serving
Instructions
- In an 8″ skillet, preferably cast iron, heat olive oil over medium-low heat. Dice onion and add to skillet, sautéing until translucent, 6-8 minutes. Stir in zucchini and corn kernels and cook until tender soft, 6-8 minutes. Add lime juice and sea salt and stir.
- Create well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks are set to desired consistency (5-10 minutes).
- Remove from heat and serve with queso fresco, salsa, and a sprinkle of cilantro.
Ingredients
For the rice
- 2 cups short grain rice, white or brown
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
For the roasted vegetables
- 2 large sweet potatoes (1 1/2 pounds)
- ¾ teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 ½ tablespoons olive oil, plus additional for drizzling
- 2 to 3 ears corn, enough for about 2 cups* (if desired, use frozen corn and thaw)
For the dressing (makes more than enough for salads)
- 4 ounce can diced mild green chiles
- 2 teaspoons soy sauce (or tamari or coconut aminos)
- 2 tablespoons sherry vinegar
- 12 tablespoons olive oil
- ¼ teaspoon pepper
For the salad
- 12 cups mixed greens
- 1 cup cherry tomatoes
- 1/2 small red onion
- ¼ cup roasted and salted pepitas
Instructions
- Preheat the oven to 450°F.
- Make the rice: Follow the package instructions or use our Instant Pot rice method. Then stir in the olive oil, cumin, chili powder, and kosher salt.
- Meanwhile, make the roasted vegetables: Chop the sweet potatoes into bite-sized pieces. Mix with garlic powder, salt and olive oil. Place on a parchment lined baking sheet and roast for 20 to 25 minutes, until tender.
- Shuck the corn cobs and cut off corn kernels. Place on a parchment lined baking sheet in a single layer, and roast in the same oven for about 5 minutes until tender and bright yellow.
- Make the dressing: Thoroughly drain the green chilies. Using an immersion blender or blender, blend the chilies, soy sauce, and sherry vinegar. Add 2 tablespoons of olive oil and blend. Then gradually add another 2 tablespoons olive oil at a time and blend, until a creamy emulsion forms. (Makes more than enough for the bowls; leftovers keep in the refrigerator; warm to room temperature prior to serving.)
- Serve: Slice the tomatoes and dice the red onion. Sprinkle the tomatoes with a bit of kosher salt. To serve, place the greens in bowls, then top with rice, roasted sweet potatoes and corn, tomatoes, red onion, and pepitas. Serve the dressing on the side; store leftover dressing refrigerated.
Ingredients
- ½ tablespoon olive oil
- 2 15-ounce cans refried beans (or make homemade refried beans)*
- 1 large garlic clove (or as a shortcut, ¼ teaspoon garlic powder)
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- Romaine lettuce, chopped
- 1 bell pepper (or 1/2 yellow and 1/2 orange), finely diced
- Pickled Red Onions or sliced red onion
- Taco sauce (purchased or homemade) or Chipotle Sauce, required!
- Fresh cilantro, torn
- 8 tortillas, corn or flour
- Optional: Shredded cheese, feta or queso fresco, sour
Instructions
- Make the filling: Mince the garlic. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned (or skip this step and use garlic powder instead). Heat the refried beans, cumin and kosher salt until warmed, about 3 minutes. Taste and adjust flavors as desired.
- Prep the veggies: Chop the lettuce. Dice the bell pepper. Prep the other toppings as desired. (If using pickled red onions, it’s easiest to make them in advance.)
- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Serve: Place the refried beans in the tortillas, then top with toppings and enjoy.
INGREDIENTS
Salad
- ⅔ cup pepitas (green pumpkin seeds)
- ½ teaspoon olive oil
- ½ teaspoon chili powder
- Pinch of salt
- 5 ounces baby spring mix
- 6 ounces romaine lettuce, chopped
- 2 cups grated cauliflower (about ½ small cauliflower—you can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
- 2 cups finely chopped purple cabbage (about ½ small cabbage)
- 1 pint (2 cups) cherry tomatoes, quartered
- 1 small cucumber, halved, seeded and thinly sliced (no need to peel)
- 1 small red onion, chopped
- ⅔ cup crumbled feta cheese
- 2 ripe avocados (thinly slice just before serving)
Jalapeño-Cilantro Dressing
- ½ cup extra-virgin olive oil
- ½ cup lime juice (from about 4 limes)
- ½ cup lightly packed cilantro (mostly leaves)
- 1 small jalapeño, seeds and ribs removed, and roughly chopped
- 1 tablespoon tahini (optional, for a more creamy dressing)
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon Dijon mustard
- 1 clove garlic, roughly chopped
- ¼ teaspoon fine sea salt
- Pinch of red pepper flakes (optional, for extra heat)
INSTRUCTIONS
- First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
- To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
- Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.
Ingredients
- 1 recipe Homemade Pita Chips (with za’atar seasoning optional)
- 1/2 English cucumber
- 1 cup quartered grape tomatoes
- ½ cup diced Kalamata olives
- 15-ounce can navy beans
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt, plus more for sprinkling
- Black pepper
- Creamy Cilantro Sauce, to serve
Instructions
- Start soaking the cashews for the Creamy Cilantro Sauce (or soak the cashews in advance or overnight).
- Make the homemade pita chips.
- Dice the cucumber and quarter the tomatoes; sprinkle both lightly with kosher salt. Chop the olives. Drain and rinse the beans; in a small bowl, mix the beans with the olive oil, kosher salt, and a few grinds of fresh ground black pepper.
- Make the Creamy Cilantro Sauce.
- To serve, place the pita chips on a plate. Top with veggies and beans, and drizzle with cilantro sauce and additional olive oil (if desired). Sprinkle with torn cilantro and serve.
Ingredients
- 1 large wheat flour tortilla
- 1 1/2 ounces shredded cheddar, jack, or something similar
- [url]1/2 cup spiced zucchini∞https://naturallyella.com/spiced-zucchini/[/url]
- 1/3 cup cooked pinto beans, drained and rinsed if using canned
- Salsa/Hot sauce, for serving
- Olive oil, for brushing
Instructions
- Preheat a griddle or large, flat skillet over low heat- the pan should be large enough to fit the tortilla. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. On half of the tortilla, sprinkle with 1/2 of the cheese, followed by the spiced zucchini, pinto beans, and finish with another layer of cheese.
- Fold the tortilla in half, covering the mixture.
- Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Cut into wedges to serve.
Ingredients
- 1 dash Kosher salt, as needed
- 8 ounces regular or whole-wheat elbow macaroni
- 1/3 cup heavy cream
- 1 1/4 cups 1 1/4 cups grated cheddar cheese (5 ounces)
- 1 dash Freshly grated nutmeg to taste
- 1 pinch Freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until it is al dente, about 1 minute less than the package directions. Drain.
- Return the empty pot to medium-high heat. Add the cream, and cook until it is thick, bubbling, and reduced by half, about 2 minutes. Stir in the cheese, whisking until it has melted. Then stir in the pasta and cook until well combined. Season to taste with nutmeg and pepper, add more salt if needed, and serve immediately.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 16 ounces cremini mushrooms, de-stemmed and sliced
- 8 ounces Spaghetti, plus ⅓ cup reserved pasta water
- 2 garlic cloves, minced
- ¼ cup dry white wine (such as chardonnay or pinot grigio)
- ¼ to ⅓ cup cashew cream (below)
- ⅓ cup chopped fresh tarragon
- ⅓ cup chopped fresh chives
- ⅓ cup shaved Parmigiano Reggiano cheese
- Sea salt and freshly ground black pepper
savory cashew cream (this makes extra)*
- ⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream)
- ½ clove garlic (a small one)
- ½ teaspoon fresh lemon juice
- ¼ teaspoon dijon mustard
- ⅛ teaspoon sea salt
Instructions
- Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
- In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.
- Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.
- To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.
- Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.
Yield 16
Ingredients
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 eggs at room temperature
- 3/4 cup canola oil
- 1 1/2 cups unsweetened apple sauce
- 1 1/2 tablespoon vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee hot (or warm apple cider)
Salted Caramel
- 2 cups heavy cream
- 2 cups sugar
- 1 cup honey or corn syrup
- 1 cup apple cider
- 1/2 cup (1 stick) salted butter
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt + flakey salt for sprinkling
- 3 your favorite SMALL apples * I used granny smith and honeycrisp
- 6 twigs or wooden sticks
Snickers Frosting
- 1 cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1/2 cup creamy peanut butter not the oily kind
- 1/3 cup salted caramel ingredients above
- 2 teaspoons vanilla extract
- 1/2 cup salted peanuts chopped + more for garnish
Chocolate Coating
- 8 ounces bittersweet chocolate chopped
- 1/2 cup heavy cream
Instructions
To make the Cake
-
Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
-
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
-
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, canola oil, apple sauce, and vanilla until smooth.
-
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
-
Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
To Make the Caramel + Frosting
-
Place sugar, honey and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter, bourbon, and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
-
Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.
To Assemble the Cake
-
Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
-
To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.
To Finish.
-
Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
-
When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.
Ingredients
*2 ounces 100% agave silver tequila
1 ounce lemon juice
8 blackberries
5 fresh sage leaves
1 teaspoon maple syrup
Dash of orange bitters
Garnish: (optional)
Dried sage leaves
Blackberries
Dry Ice*
Instructions
-
Muddle the blackberries and sage together in a cocktail shaker until broken down and fragrant.
-
Pour in the tequila, lemon juice, bitters, and maple syrup. Give it a good shake and pour over either a cube of dry ice (if using) or regular ice if using the dried sage leaf. If using the dried sage light the tip on fire right before serving.
Ingredients
Marinade
¼ cup olive oil, plus additional for basting
¼ cup Worcestershire
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1-2 tablespoons garlic, minced
Fresh ground peppercorn, to taste
Kebabs
2 pounds tri-tip, trimmed and cubed
1-2 red onions, chopped
2 large bell peppers, chopped
Several white button mushrooms, rinsed and stems removed
4 cobs of corn, each chopped into 6 rounds
Kosher salt and fresh ground peppercorn, to taste
Fresh parsley and green onion, chopped, to garnish
Skewers
6-8 12-18" bamboo skemphasized textewers, soaked in water for 30 minutes before grilling
Instructions
- Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolved. Let the sauce cool entirely.
- Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight
- Remove marinated beef from refrigerator, discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.
- Load individual skewers with marinated steak and prepared vegetables.
- Place skewers over the hottest grill grates, searing the kabobs with grill lid open, turning the skewers a quarter turn every 2-3 minutes, until internal temperature of the steak reaches 140F.
- Remove skewers from grill and place under tin foil tent for 5 minutes.
- To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.
Ingredients:
2 small spaghetti squash
extra virgin olive oil
salt and pepper
1/2 a yellow onion, chopped
3 cloves garlic, sliced thin
8-10 oz baby spinach or kale
8 oz./ 1 cup ricotta
1 tsp. dried Italian herbs (or dried oregano or fennel seeds if that's what you have)
4 oz. / 1/2 cup shredded mozzarella, plus more for topping
1/3 cup parmesan, divided
juice of half a lemon
2 cups homemade or your favorite store-bought marinara
fresh parsley, for garnish
Instructions:
Preheat the oven to 400'. Halve your squash and scoop out the seeds. Rub all sides with a thin coat of oil and roast the squash, cut side down, for about 45 minutes, or until the squash shreds easily. Let them cool for 15 minutes and then carefully shred all the strands into a bowl, keeping the squash shell intact. Reserve squash shells. Squeeze them with a dishtowel to remove some of the moisture if the squash looks soggy.
Warm a generous tablespoon of oil in a large skillet over medium heat. Add the onions along with a pinch of salt and saute for a few minutes until fragrant and softened. Add the garlic and saute another minute. Add the baby spinach and saute until just wilted, about 1-2 minutes. Add the spinach to the bowl of squash, along with the ricotta, dried herbs, mozzarella, half of the parmesan and the juice of half a lemon. Stir everything to mix. Taste for salt and pepper, it will likely need both.
Line the bottoms of the squash shells with marinara and sort of push it up the sides. Add the cooked ground meat here, if using. Be generous on the sauce, it needs the acid to balance the creaminess. Distribute the squash mixture on top. Sprinkle the tops with a little extra mozzarella and parmesan. Line a baking tray with parchment and bake the squash for 20 minutes to warm through. Broil them for a couple minutes at the end to finish and brown the tops.
Garnish the tops with fresh parsley and serve warm.
Ingredients
- 2½ cups small shell pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
- ¼ cup toasted pine nuts
- lemon wedges, for serving
For the creamy vegan pasta sauce:
- 1½ cups cooked white beans, drained and rinsed
- ¼ cup vegetable broth, more as needed
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup nutritional yeast*
- 1 garlic clove, minced
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
- Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
- Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Yield: 4
Ingredients
- 4 large tortillas
- Several handfuls of spinach leaves - about 8 per wrap
- 1 cucumber, cut into long thin slices - 2 per wrap
- 2-3 mixed (mild) peppers - about 6 slices per wrap
- Fresh parsley sprigs, optional
- Tofu or other choice of protein, optional
- Sprinkle of hemp seeds, optional
Instructions
- Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
- To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.
Ingredients
-
Preheat the oven to 400°. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
-
On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300° and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160°.
-
Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
-
In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
- Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
-
Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.
Seared bison loin laid across deep purple mashed potatoes and carrot-ginger puree…yes, please!
Beautiful creations like this are being made by the inmates at the Lakeland Correctional Facility in Coldwater. Lakeland’s Food Technology program is one of eleven around the state that teaches inmates everything they need to know about the food industry.
This program is helping to prepare inmates to develop much-needed work skills for when they re-enter the job force at the time of their release.
Read more about this amazing program over at the Detroit Free Press.
Ingredients
1 large green apple
1 tablespoon maple syrup
½ cup water
¼ cup raw cashews
3 cups spinach
10 ice cubes
1 tablespoon fresh squeezed lemon juice
Instructions
Core the apple and cut it into chunks, leaving the skin on.
Place all ingredients a blender and blend. Add the lemon juice and blend for a few seconds again. Taste, and add a touch more maple syrup and/or lemon juice as desired. Serve immediately, or refrigerate for up to 1 day.
Credit: Gerald Ford, CMC, Ford Plantation National Culinary Review, July 2019
Ingredients
2 Eggs
40 g Powdered Mustard
100 g Cajun Spice
1 Gal. Buttermilk
50 g Oldbay
20 g Onion Powder
20 g Garlic Powder
15 g Black Pepper
50 g Salt
Instructions
- Combine Dry Ingredients
- Add Buttermilk
Yield
1 Gallon (16 birds)
Ingredients
10-12 lbs. whole brisket
1/3 cup kosher salt
1/3 cup cracked black pepper (not finely ground)
Instructions
- Trim excess fat from brisket, leaving 1/8-¼ inch fat cap.
- To make rub, mix salt and pepper in small container. Sprinkle over meat surface; pat down. Let seasoned brisket sit uncovered at room temperature about 1 hour.
- Heat smoker to 210ºF. Place brisket in smoker once smoke is thin and white. Maintain smoker at 210ºF.
- Smoke meat for approximately 12 hours until fork tender.
- Remove from heat; rest meat for 1 hour. Slice cooked meat against grain.
Ingredients
1 (1-1¼ lb.) American lamb top round ½ cup prepared balsamic dressing 1 t. Dijon-style mustard ½ t. coarse ground pepper 24 medium portobello mushrooms, stems removed ¼ cup + 2 T. olive oil, divided ¼ cup balsamic vinegar 1 large red onion, thinly sliced 48 thin roasted red bell pepper strips, 2 inches long 24 petite rolls, sliced 24 frill picks
Instructions
-
Trim all visible fat off lamb. Place in plastic bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal, rotate meat to coat. Refrigerate at least 4 hours to marinate. Remove lamb from marinade (discard marinade). Place lamb on roasting rack in pan. Roast in 325°F oven 50-60 minutes or until desired degree of doneness. Remove from oven; cover, let stand 10 minutes. Thinly slice. Cover; refrigerate.
-
Place mushrooms on baking sheet. In small bowl, whisk together ¼ cup olive oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375°F oven 15 minutes. Remove; cool.
-
In large skillet, heat remaining 2 T. olive oil over medium-high heat. Add onion made into rings; saute 6-8 minutes until lightly browned. Cool; set aside.
-
Place 1 mushroom on base of roll; add 2 bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick.
Yield
24 (appetizer) servings
Credit: Recipe courtesy of the American Lamb Board
The National Culinary Review, May 2016
Hot Toddy Cocktail
What you need
- boiling water, to fill a mug
- 4 cloves
- 1 lemon peel or wheel
- 2 tsp Demerara sugar or brown sugar
- 1/4 ounce fresh lemon juice
- 2 ounces bourbon, rye whiskey, Irish whiskey or scotch
What to do
-
Fill a mug with boiling water and let stand for a minute or two to warm.
-
Meanwhile, stick the cloves into the lemon peel or wheel and set aside.
-
Empty the mug and fill about halfway with fresh boiling water.
-
Add the sugar and stir to dissolve.
-
Add the prepared lemon peel or wheel and stir.
-
Add the lemon juice and whiskey, and stir again.
Visit Liquor.com for more cocktail ideas!
Here's a nice easy recipe that's vegetarian friendly by Food52!
Serves 4 (makes about 8 pancakes)
For the citrus compote
About 300g of any leftover citrus (about 6 clementines, 1 large grapefruit or 3 small oranges)
2 tbsp honey
A pinch of saffron (optional)
For the pancakes
250g ricotta cheese
125g flour
1 tbsp baking powder
A good pinch of salt
2 eggs, separated
2 tbsp golden caster sugar
200ml milk (I use almond milk)
100g cooked chestnuts, roughly chopped
Grated zest of 2 lemons
Grated zest of ½ an orange or 1 clementine
Butter or coconut oil, for frying
1 Put the ricotta into a sieve and leave it over a bowl for 10 minutes or so, to allow the excess liquid to drain off.
2 Meanwhile, make the citrus compote by peeling the fruits and removing any large pieces of pith.
3 Put the flesh into a pan with the honey and the saffron, if you are using it. Cook slowly for about 10 minutes until you have a loose, jammy consistency.
4 Mix the flour, baking powder and salt in a large bowl.
5 Whisk the egg yolks with the milk in a jug. Add to the flour mixture a little at a time and gently beat until smooth. Fold in the chestnuts then the lemon and orange zest.
6 In another bowl, whisk the egg whites until frothy, then add the sugar and whisk until you have stiff meringue-like peaks.
7 Using a spatula or metal spoon, gently fold half the egg whites into the flour and egg mixture. Now fold in the ricotta, then the rest of the egg whites. You should have a light and fluffy batter.
8 Put a large nonstick frying pan on a low heat and add a tiny bit of butter or coconut oil. Working in batches, add about half a ladleful of the batter to the pan for each pancake. Cook the batter until the bottom is golden and the edges are cooked. Once bubbles have risen to the top of the pancake, flip it and cook on the other side for a minute. Once each one is done, keep your pancakes in a warm oven while you cook the rest.
9 Stack the pancakes high on your plate and serve with the clementine marmalade spooned over the top.
IN THE MEDIA | Nutrition & Foodservice Edge Magazine // Responsible Procurement by Shawn Kohlhaas
Read MoreRead the article by Culinary Cultivations' president and resident food safety expert, Shawn Kohlhaas, on 'Responsible Procurement and Receiving of Local Food' in the Sept-Oct edition of the Nutrition & Foodservice Edge Magazine below:
This is a recap of the August 13th 'Operating Food Service Safety During COVID-19 Webinar'.
Current regulations are according to Michigan Executive Orders and CDC standards --updated 8/1/2020 per new EO's.
***You will receive a certificate of completion for this webinar sent to the email associated with your signup information.***
DATE + TIME: Thursday, August 13th, 2020 10am
KEY POINTS
- What to do + how to follow current regulations with food service operations
- How to market your safety precautions
- What to do when there's a positive COVID case in your restaurant + how to reopen safely
Other topics: Opening Food Service Operations for Dine In Service
FEATURING:
Shawn Kohlhaas (Principal Partner – Culinary Cultivations, President – Grand Rapids American Culinary Federation, Board Member - Food Safety Advisory Board of Kent County, Board Member – Great Lake Conference for Food Protect, Host – The Local Feed on WYCE, and Gold Standard Food Safety Instructor - Servsafe)
CJ DeVries (Owner/operator - GRNow, President - Innovative Social Exchange MKTG, President - The ON BRAND Agency, Marketing Committee Member - Friends of Grand Rapids Parks, Marketing Committee Member - United Way, past panelist for Grand Rapids Area of Black Businesses)
Questions are welcome. Please use chat function during the webinar to ask questions and we will answer them at the end.
As coronavirus containment efforts grow across the country, it's important to know best practices. Check out the National Restaurant Association's COVID-19 webinar via their response team:
Preparing for the Coronavirus: Steps for Foodservice and Restaurant Readiness
From where vanillia grows to the health ingredient contribution and varities, learn why the American Culinary Federation appointed Vanillia Extract the featured ingredient for March in this article.
Check out this recipe from My New Roots! Looks great :)
http://www.mynewroots.org/site/ - Recipe
Time is the enemy of any reluctant cook. We could slave at the stove for an hour - or we could swipe a few times on an app and just wait for a delivery driver to arrive at our doors.
But cooking at home can be much healthier and satisfying. Besides, chefs prove it's possible to whip up mouthwatering meals in the blink of an eye. To find out how, we asked some top chefs for their time-saving cooking tips.
Andrew Dargue
head chef of vegetarian restaurant Vanilla Black in London
If you are rolling out pastry do so between two sheets of parchment paper. This will save you having to clean the surface afterwards. Also, when roasting vegetables line your tray with parchment so that you don’t have to scrub the tray afterwards.
Lee Skeet
runs a self-titled pop-up restaurant. He is based in Cornwall
If I'm filleting mackerel I've got a technique I've developed where I can fillet and clean the fish by making eight knife strokes. It's not the standard way to fillet, it's just something I've got comfortable with and I do it religiously. Plan ahead, find a method of working that suits you and refine it over time.
Tilesh Chudasama
founder and chef at London’s Indian street food restaurant Chai Naasto
Cook once, eat twice. Make extra so that you can freeze a meal, use it the following day or make something new from the leftovers. Great during the week, when you have to work.
Chop and freeze. If you can’t resist a veggie bargain or the fruit you thought you were going to eat starts to look like its seen better days; chop it up, whack it in a freezer bag and save it for another day. Time and money saver.
One-pot meals. Casseroles with an Indian twist are my favourite. It’s a great way of making a hearty meal packed full of veg and goodness, without spending hours standing at the stove, or the sink!
Read over speed! If you’re making something new from a recipe book, read it from start to finish before you lift a spoon. You’ll save yourself a whole lot of time and hassle if you do.
Cook and clean. Who can face a mountain of dirty pots, pans and dishes after cooking a culinary masterpiece?! Clean as you go and the mountain will look more like a molehill.
Tom Cenci
executive head chef of Duck & Waffle, London which specialises in British cuisine with continental European influences
When you need a lot of garlic soak the cloves in warm water the skins are super easy to peel off.
Mary Sue Milliken
co-chef and owner of Border Grill restaurants and trucks in Los Angeles
Buy one sharp expensive chef’s knife made from high carbon stainless steel- I like Japanese - and keep it dry and clean at all times. Never put it in the washer, and learn how to practice good knife skills, and that will save you more time than any other thing you could do.
Shrimoyee Chakraborty
owner of the Calcutta Street Bengali restaurant
Invest in a really good pressure cooker. It will save you hours. It's a bit of an old Indian grandma technique, but they know best, and it works.
Daniel Fletcher
head chef at Fenchurch Restaurant, in Sky Garden, London
"The tin foil trick". When your tin foil roll is nicked and you can’t unroll the roll, take another piece of tin foil and rub up and down on the roll and all the tin foil will magically unwrap. It saves that annoying 20 minutes picking away at a roll to untangle it.
Claudio Cardoso
executive chef of Japanese-Brazilian-Peruvia fusion restaurant Sushisamba in London
If you baking are making your favourite Sunday roast, first thing to do before anything else is switch on your oven!
Read the full article by Kashmira Gander here.
Like Negronis? Then you're going to love the Boulevardier! Made with Campari, sweet vermouth, and whiskey instead of gin, it's an autumnal take on the Negroni: a bit more warming, a bit spicier, and fantastic for sipping on a cool evening.
Prep time: 2 minutes
Yield: 1 cocktail
INGREDIENTS
- 2 ounces whiskey (rye or bourbon)
- 1 ounce sweet (Italian) vermouth
- 1 ounce Campari
- Ice
- Orange peel for garnish, optional
METHOD
1. Make the cocktail: Place all ingredients in a mixing glass. Add ice and stir for 30 seconds. Allow to sit for 30 seconds, and then strain into a rocks glass with ice. Garnish with orange peel.
Read the full article here.
Amp up store-bought ravioli with a few simple ingredients.
YIELDS: 4
TOTAL TIME: 0 hours 25 mins
Ingredients
- 1 lb. cheese ravioli
- 2 small bell peppers
- 1 medium onion
- 3 slices bacon
- 1 tsp. fresh thyme leaves
- 1/2 c. fresh or frozen corn kernels
- a 12-inch skillet
Directions
- Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
- Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
- Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
- Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
- Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
- Then, add 1/2 cup corn and cook for 2 more minutes.
- Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.
Nutritional Information (per serving): Calories 490; Protein 19g; Carbohydrate 57g; Total Fat 21g; Saturated Fat 10g; Dietary Fiber 5g; Sodium 985mg.
Read the full article here.
What’s the difference between stock and broth? Are they interchangeable? What are the ingredients? We tell all.
*We can’t be the only ones who’ve wondered what the difference is between stock and broth. It’s confusing, is it not?! The terms have been bandied about seemingly interchangeably for decades, and to make matters more confounding, there’s now bone broth to contend with in terms of what the heck it is. And can you use broth instead of stock. And we find the answer is as murky as a stock or broth or bone broth that’s been brought to a boil. We found the below excerpt from Bone Deep Broth to be a pretty darn understandable articulation of the attributes of each type of liquid loveliness. This post has been updated. Originally published February 18, 2016. – Renee Schettler Rossi**
We’re often asked what the difference is between broth, stock, and bone broth, and there is no exact answer. Different books, blogs, and articles have different views on the meaning of each. Culinary experts tend to say that stock is made with bones and water only and minimally seasoned for use in the preparation of soups, stews, and sauces. They state that stocks are gelatinous and impart a fuller mouthfeel because of the cartilage and connective tissues attached to the bones, making stock perfect for adding texture and richness to dishes. They call broth, on the other hand, a preparation of water, meat, vegetables, aromatics, and seasonings. These broths are flavorful and may be consumed on their own. They are usually clear and not necessarily gelatinous. Most people use both terms interchangeably. The bone broth that has gained attention in health-minded circles is a combination of all of these with meaty bones for flavor and nutrition—rich in gelatin for its health benefits, with vinegar for optimal extraction of nutrients from the bones, and with seasonings and aromatics to make the broth delicious and easy to drink on its own.
[Editor’s Note: Still a little confused? We understand. When conducting our due diligence in researching this topic, most authorities tended to concur that, as explained above, stock tends to be prepared with more bones, requires a longer simmer, and ends up more gelatinous compared to broth. Bone broth, for most intents and purposes, is sort of an amalgam of stock and broth. And bear in mind, it’s not that any one sort is better than another. They’re just different. Wherever your preferred technique for the long, slow extraction of minerals and nutrients from meaty bones, consider this an excuse to go make some. ...]
*Stock or broth turns cloudy when it is permitted to come to a rolling boil. This is because the vibrations emulsify the protein molecules with the water molecules, which results in an irreversibly cloudy liquid. For crystal clear stock, keep the stock at a bare simmer with only an occasional bubble percolating to the surface.
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When I started as an intern for Alton Brown’s production company in Georgia, I thought I’d be in Atlanta doing grunt work on Good Eats for six months, tops. A series of fortunate circumstances kept me on the team. First, I was asked to stay an additional six months to cover someone on maternity leave. Then, an opportunity to help with a cookbook kept me for another year. I ended up staying on for a decade.
Nearly four years later, I can see some of the major effects my time on Alton’s team have had on my life. It’s where I met my best friend, my husband (we met on Good Eats), and where I learned some of my most valuable cooking strategies.
Over that decade, I cooked almost every single recipe from Good Eats at least once. I worked on four different cookbooks alongside Alton, and I gained insight at every turn on the values of intelligence, creativity, and confidence in solving a variety of cooking problems. And I’ve been fortunate enough to bring those values to my own cooking, and to my subsequent work. It would be impossible to boil everything I learned down to a simple list, but here are five major lessons I learned from both working with Alton Brown and cooking his recipes. Hopefully you can apply them to your own cooking!
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Question everything.
This will probably come as no surprise to Alton fans, but working with him (especially on Good Eats) meant that every ingredient or step needed a reason or story. While it made for great television, it also forced all of us to look at classic recipes with fresh eyes. Why just stick to cinnamon in apple pie when citrusy, peppery grains of paradise would be wildly more interesting? Or why buy a dehydrator to make jerky when a box fan and some air filters would do?
This approach has made me a better, more rigorous recipe writer — something I continue to use when writing recipes here at Kitchn. But it also helps me when cooking for my family. Just because a recipe calls for a certain step or ingredient doesn’t mean that you have to keep it there. By questioning — and experimenting — I’ve been able to make innumerable recipes simpler, better, or more innovative.
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Consider the entire experience when it comes to recipes.
I’ll never forget watching Alton taste a kale salad I was testing for Alton’s EveryDayCook. He took a bite and exclaimed, “This is really delicious and terrible to eat!” It turned out the beautiful ribbons of kale we’d made looked great in the bowl, but were hard to get all the way into your mouth.
This is often overlooked in recipes: Presentation is fine, but isn’t nearly as important as how comfortable or fun a recipe is to eat. That kale salad didn’t make the book. Instead we made a similarly delicious quinoa salad with roasted vegetables. The ingredients were way easier to spoon into your mouth, and the dish was more fun to eat.
I use this technique when introducing my 4-year-old son to new foods now. If I’m making a dish, I’ll often play with the shapes of, say, the carrots or squash until I find one that is fun. And voilà! He’s much more likely to eat it. Whether you’re a new cook or a seasoned pro, it’s worth remembering there’s more to a dish than the flavors that go in, or the way it looks.
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Cook smarter, not harder.
I will never forget watching Alton spatchcock a chicken on my tiny culinary school TV from a borrowed DVD the night before my interview. (Y’all, I had never watched an episode of Good Eats in my life before I worked there!) I remember thinking: Why had I not learned this technique in school? It cuts the cook time in half!
Alton was never afraid to take a classic dish and try to improve it. And that approach is what produced some of his greatest techniques, like tempering chocolate in a microwave or cooking meringue with a hair dryer bonnet. I might not be revolutionizing the food world in my own kitchen, but asking myself Can I do this smarter? has led me to do things my culinary training might have had me dismiss, like use shears to chop herbs, lean heavily on canned tomatoes, and, yes, even spatchcock a chicken to save time.
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If you can’t find it, make it.
We deconstructed (broke) more pieces of equipment in the Good Eats test kitchen than I can legally tell you about, but we also made smart modifications to things like whisks (for making cotton candy, obviously), and we folded aluminum foil into every shape and size imaginable (looking at you, ring of fire chicken).
Cooking with Alton taught me that I didn’t actually need to own dozens of single-use tools, because I could often build (or hack) anything I didn’t have with a little ingenuity.
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Use one salt, but use it well.
Certain ingredients in the Good Eats test kitchen had to be the same brand, always. We used Diamond Crystal Kosher salt, Land O Lakes Butter (mostly), and King Arthur Flour. Why? Because we could depend on their consistency and quality.
This doesn’t mean that you need to use these products. But being a confident and consistent cook actually starts with your pantry. If you find yourself constantly switching brands of, say, salt or flour, hoping it will improve your cooking, try to stick with one brand for a while and get to know it. If you’re seasoning a dish with salt, don’t just follow the recipe instructions, but get a feel for how your salt works in the dish. Taste, season, and taste again. A good rule of thumb is to season most things before cooking, during cooking, and just before serving.
There are many more lessons I learned from working on Good Eats (and cooking with Alton himself) that are less about being in the kitchen, and more about work, about television, and life outside of all those things. Still, I enjoyed working on Alton’s team and am grateful that so many people have learned to cook from him and from Good Eats.
Inevitably when Alton comes up in conversation, I hear “Oh I learned to make better pancakes from that one episode,” or “We always make his turkey!” I get to think about how I was a part of making that dish happen — of helping make that person’s life a little easier, or their food a little better. That’s a powerful feeling.
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French Apple Tart (Tarte normande)
8 servings
Choose a full-flavored baking apple, and one that won't fall apart once baked. A trip to the apple stand at your farmers' market would be a good place to get advice about a local variety that's good for baking. You want one that's full-flavored, and to my taste, on the tart side. (If you like sweet apples, you could certainly use those.) I offered up a few varieties that are widely available in the post.To dial down the richness, you can swap out half-and-half for the cream in the recipe. Calvados is apple brandy from Normandy. You can substitute another apple brandy. If they're not available, you can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the taste will be different.
For the tart dough
6 tablespoons (3 ounces, 85g) unsalted butter, cubed, at room temperature
1/4 cup (50g) sugar
1 large egg yolk
1 cup (140g) flour
1/8 teaspoon salt
For the filling
4 medium apples, (see headnote), about 1 1/2 pounds, 700g
2 large eggs
1/2 cup (100g) granulated sugar, plus 2 tablespoons granulated or raw cane sugar, for finishing the tart
3/4 teaspoon vanilla extract
pinch of salt
1 cup (250ml) heavy cream (or half-and-half)
2 1/2 tablespoons calvados
1. Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute. (But do not whip.) Add the egg yolk and mix on low speed for 30 seconds. Mix in the flour and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't overmix it. (I often stop the mixer before the dough is done and mix it by hand, to avoid overmixing.)
2. Shape the dough into a disk and place in the center of a 9-inch (23cm) removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.
3. To bake the tart, preheat the oven to 350ºF (180ºC). Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.
4. In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.
5. Pour the filling over the apples in the tart dough. Sprinkle the top with 2 tablespoons of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes. (The tart should not leak but if you are concerned it will, bake it on a parchment or foil-lined baking sheet.) Remove from oven and let cool on a wire rack.
Serving: Serve the tart warm or at room temperature. Normally tarts like this are served on their own but you can serve it with whipped cream or ice cream.
Storage: The tart is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.
Blockquote
: https://www.davidlebovitz.com/aux-pommes-french-apple-tart-tarte-normande/
YIELD: 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
INGREDIENTS
1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
1 large egg
PREPARATION
Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
Per serving: 260 calories, 14 g fat, 2 g fiber
Source: https://www.epicurious.com/recipes/food/views/skillet-chicken-pot-pie-with-butternut-squash-51143240
Ingredients
2 tbsp. olive oil
1/2 tsp. smoked paprika
1/2 c. panko (Japanese-style bread crumbs)
8 oz. fresh chorizo (or hot Italian sausage), casings removed
1 tbsp. tomato paste
1 c. chicken broth
chickpeas, rinsed and drained
2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)
12 oz. rigatoni
2 oz. Manchego cheese, finely grated, plus more for serving
Directions
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In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.
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Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.
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Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
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Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.
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Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.
Nutritional info (per serving): About 600 calories, 26g protein, 65g carbohydrates, 25g fat (9g saturated), 7g fiber, 670mg sodium.
Source: https://www.goodhousekeeping.com/food-recipes/a46044/chickpea-and-kale-rigatoni-recipe/
YIELD: 6 Servings
PREP TIME: 10 mins
COOK TIME: 45 mins
TOTAL TIME: 55 mins
INGREDIENTS
1 large head cauliflower, cored and roughly chopped
3 garlic cloves
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground
black pepper
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 dried bay leaf
½ teaspoon dried thyme
¼ cup all-purpose flour, you can use gluten-free flour
3½ cups vegetable broth
1¼ cups milk
½ cup shredded cheddar cheese, we prefer white cheddar
INSTRUCTIONS
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Preheat the oven to 400°F.
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Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
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Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
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When cool enough to handle, remove the garlic from its skin and finely chop.
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In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
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Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
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Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
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Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
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Discard the bay leaf. Ladle the chowder into bowls and serve warm.
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To make it thicker, you can puree some of the soup and mix it together.
Serving: 11/2 cups, Calories: 205kcal, Carbohydrates: 20g, Protein: 7.5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 460mg, Fiber: 5g, Sugar: 8g Freestyle Points: 6Points: +5
Source: https://www.skinnytaste.com/creamy-roasted-cauliflower-chowder/
Yield: 4 cups
Prep Time: 10 minutes, plus cooling time and 2 days steeping
Cook Time: 5 minutes
Total Time: 15 minutes, plus cooling time and 2 days steeping
INGREDIENTS
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1 teaspoon whole clove
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1 teaspoon whole allspice
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¾ teaspoon white pepper
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4 cinnamon sticks
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1 whole nutmeg
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One 2-inch piece ginger, thinly sliced
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2½ cups vodka
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2 cups sugar
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1 cup water
DIRECTIONS
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In a small skillet, toast the clove, allspice, white pepper, cinnamon and nutmeg over medium heat until fragrant, 2 minutes. Transfer to a sealable quart jar with the ginger and pour in the vodka. Seal and steep for 2 days, shaking the jar every 12 hours.
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After 2 days, strain out the solids and transfer them to a small saucepan with the sugar and water. Bring to simmer and cook until the sugar dissolves, 2 minutes. Let cool completely.
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Strain the syrup into the jar with the infused vodka and shake to combine. Serve on the rocks, in a cup of coffee or stirred into your favorite cocktails.
Link: https://www.tastingtable.com/cook/recipes/pumpkin-spice-liqueur-recipe
Assessing some of the key sustainability trends
In many ways, millennials are leading the charge when it comes to sustainability. Back in 2015, Nielsen reported that 73% of millennials would spend more money on products or services marketed as sustainable. Nielsen conducted a similar survey in 2018, and that percentage increased:
- 90% of millennials now say they're willing to spend more on "environmentally friendly or sustainable ingredients."
- 86% would pay more for natural and organic ingredients.
- 80% will pay more for products and services that have claims of social responsibility.
- 83% said it is "extremely important" that companies have environmental improvement programs.
This isn't to suggest that other age groups don't care about sustainability. In fact, 66% of Gen-Xers and 62% of baby boomers also said it's extremely important for companies to participate in environmental improvement programs – which is still a clear and overwhelming majority.
Overall, Nielsen estimated that consumers spent nearly $130 billion on sustainable products in 2018, and expect that amount to go up to $150 billion by 2021.
Using locally sourced, whole ingredients whenever possible can help you curry favor with millennials.
What does this mean for restaurants?
Diners clearly care about the origins of the food they eat as well as the impact of the ingredients on the environment. This doesn't necessarily mean you should upend your restaurant's business model and make sustainability its foundation. However, it may be worth exploring some of the small ways you can improve sustainability:
- Adding a few vegan and vegetarian menu items.
- Sourcing locally when you can.
- Working more with sustainable and organic vendors.
- Highlighting the use of local and/or sustainable ingredients on your menu.
- Using compostable packaging.
- Encouraging recycling and composting at your restaurant with clearly labeled receptacles.
- Using Energy Star-rated appliances.
- Ditching the paper towels.
For restaurateurs who are highly committed to sustainability, there are a few ways to really lean into being environmentally friendly:
Zero-waste cooking
Zero-waste cooking was listed as the third-most prominent culinary trend in 2019 by the National Restaurant Association. The idea is to come as close to possible as creating no waste in your restaurant. This requires careful menu building, and it may require a bit of ingenuity to use less conventional ingredients such as carrot greens and vegetable scraps. Composting, recycling and donating leftovers are also key components of achieving zero waste.
Farm-to-table
The goal of farm-to-table is to bring locally products ingredients into the restaurant, and it typically involves dealing directly with the producers of those ingredients. Being a farm-to-table restaurant comes with its unique challenges, such as adjusting menus to seasonality, building connections with local growers and crafting a menu around what's locally available.
Culinary sustainability can be learned
Becoming a sustainable chef, restaurant owner or manager isn't necessarily something you have to figure out as you go.
Read further on Escoffier.edu
Frikadeller is a classic Danish dish, up there with the likes of aebleskivers and smørrebrød (Denmark’s famous open-faced sandwiches). Danes typically serve frikadeller hot with potatoes and braised red cabbage. Leftovers can be eaten cold and sliced on top of buttered pieces of rich, dark rye bread. While the Danish version is the most popular, varieties of these fried meatball-patties can be found across the globe — from the German frikadellen to the South African frikkadel.
Classic frikadeller contain veal or pork (or a combination of both); common variations include beef or fish. For this recipe, turkey features as the main protein — a lighter, healthier alternative to red meat and a cheaper option than seafood. Egg and panko breadcrumbs hold the meat together while frying, whole milk adds a bit of fat to the lean turkey, and a pinch of ground cloves adds a depth of flavor that sets these apart from the average stovetop meatball. Though they may take a bit of time and effort, the browned, buttery crust that comes from searing them in a hot skillet makes it all worth it. Turkey Frikadeller (Danish Meatballs) Course Snack Cuisine Danish Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutesstrong text
Ingredients
1.5 lbs ground turkey
1 onion grated or minced fine
1/2 cup panko breadcrumbs
1 egg + 1 egg yolk
⅓ cup whole milk
½ tsp salt
¼ tsp pepper
¼ tsp ground cloves
Butter and/or oil for frying
Instructions
Grate or mince the onion.
Place all of the ingredients except the butter/oil in a large bowl.
Mix thoroughly, using a spoon or your hands, for three to five minutes until completely combined into a smooth batter. You can also use a stand mixer on medium speed for about one minute.
Cover the bowl containing the meat mixture with plastic wrap and place it in the refrigerator for about 20 minutes.
Heat butter and/or oil in a large skillet over medium heat. Use enough to cover the bottom of the skillet.
Drop large spoonfuls of the turkey mixture into the preheated skillet. Flatten slightly with the back of a spoon and let cook for 8-10 minutes, until dark brown on one side.
Flip the frikadeller using a spatula and cook for another 8-10 minutes on the other side, or until cooked through. Add butter as needed.
Scoop the frikadeller out of the skillet with a spatula and serve. You may drain them on a paper towel prior to serving if you prefer.
For further details, please see: https://www.jenreviews.com/turkey-frikadeller-danish-meatballs/
"My Favorite Vegan Pizza," by Dana A food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.
Prep time 20 mins
Cook time 20 mins
Total time 40 mins
The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sautéed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying.
Author: Minimalist Baker
Recipe type: Pizza
Cuisine: Vegan, Italian
Serves: 2
Ingredients
PIZZA
- 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
- 1/2 cup each Red, Green and Orange bell pepper
- loosely chopped 1/3 cup red onion
- chopped 1 cup button mushrooms
- chopped 1/2 tsp each dried or fresh basil
- oregano and garlic powder 1/4 tsp sea salt
SAUCE
- 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
- Sea salt to taste (~1/4 tsp)
TOPPINGS
- 1/2 cup vegan parmesan cheese
- Red pepper flake + dried oregano
Instructions
- Preheat oven to 425 degrees F and position a rack in the middle of the oven.
- Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
- Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
- Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
- Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
- Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
- Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through. Bake for 17-20 minutes or until crisp and golden brown.
- Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.
Nutrition Information Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59g Sugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g
Original Source: http://minimalistbaker.com/my-favorite-vegan-pizza/
Still need some dessert ideas for the holidays and feeling like trying something new?? Take a look at this recipe from The Wine Spectator!
Add something sweet to your holiday table this year with Alexandra's Kitchen's sweet potato fry recipe!
If you’re short on time and want to get to know a city, food is the ultimate passport. Slow-braised vegetables in Berlin or moreish tostadas in Mexico City will tell you more about a place, its history and culture than a whole afternoon on an open top-tourist bus.
For the ultimate inside scoop, top chefs in six international cities have shared what they like to eat once they’ve hung up their whites for the night.
Berlin
On a desolate street, just minutes from the former Check Point Charlie site, isn’t where you’d expect to find one of Germany’s best restaurants – but that’s where Nobelhart and Schmutzig sits with its Michelin star and innovative menu that’s redefining German cuisine. Owner and sommelier Billy Wagner is usually behind the restaurant’s distinctive counter pouring fine German wines alongside the 10-course tasting menu, but if you turned up at his house after a busy weekend shift, you’d likely be served vegetables picked up at Markthalle Neun market.
Nobelhart and Schmutzig is redefining German cuisine (Nobelhart and Schmutzig) “I’ll roast, braise or boil it using butter and oil, then add acidity like apples, vinegar or grape verjus. If the ingredient is really good you don’t have to do too much. As I like to have time with guests, I try not to make it too complicated.”
London
Between Victorian townhouses and St Peter’s Church in the leafy streets of Notting Hill, Clare Smyth’s Core restaurant has won her two Michelin stars and the honour of catering Harry and Meghan’s wedding. A classically trained Northern Irish chef, Clare turns out artisanal British dishes like jellied eel with malt vinegar, Isle of Mull scallop tartare and her signature confit potato with fish roe. But at home, Clare is all about the traditional Sunday roast: “Roast chicken is a special meal for me. It was something we looked forward to as a family and never missed. With a busy lifestyle, I rarely have time these days, so it’s even more special now and a great way of bringing people together. My favourite part is the roast potatoes cooked in duck fat, and I like stealing all the little nuggets of meat on the back of the bird, including the oysters.”
New York
Daniel Humm’s Eleven Madison Park restaurant might be a hop across the Atlantic, but he’s a big fan of roast chicken too. “It’s my go-to dish. It’s an easy-to-prepare crowd pleaser, and it’s a great centrepiece to build a meal around, with salads, sides, some French bread and a nice bottle of wine. My mother made roast chicken when I was growing up, and I’ve found it an important to dish in my culinary career. It’s comforting, familiar, and you can make it simple or use it as a canvas for diverse flavours.”
Tasting menus are served in Eleven Madison Park's art deco dining room (Eleven Madison Park) Eleven Madison Park is one of the city’s most prestigious dinner spots,overlooking New York’s iconic Madison Square Park. An eight to 10-course menu is served in the impressive art deco dining room, and while roast chicken doesn’t make a regular appearance, the restaurant is famous for serving possibly the oldest steak in New York, with its 140-day dry-aged beef.
Chicago
Chicago’s food scene has the buzz of New York without the Big Apple attitude. Everest is one of the city’s oldest fine dining institutions, rising above the South Loop like its mountainous namesake on the 40th floor of the Chicago Stock Exchange building. With one Michelin star, chef J Joho’s menu is firmly rooted in Alsatian cuisine, including his renowned Maine lobster with Gewürztraminer butter. Chef J Joho’s favourite family meal is another Alsatian classic: “Baeckeoffe or ‘baker’s oven’ is a traditional casserole I remember fondly from my childhood. It’s a hearty dish that’s meant to be shared with friends and family. It’s cooked slowly and the aroma of meat, simmering with potatoes, leeks and Alsace Riesling wafts through the room. It’s perfect for a winter evening in Alsace, or in Chicago, where I live now.”
Mexico City
Pujol restaurant is in the affluent Polanco district of Mexico City, just a few blocks from the largest and most iconic park, El Bosque de Chapultepec. Enrique Olvera’s restaurant playfully elevates Mexican street food to haute cuisine, serving aged moles or smoked baby corn with chicatana ant dust. But his favourite dish is pulpos en su tinta, or stewed octopus. “My mother always made it for my birthday,” he says. “I love it with white rice. It’s a very simple dish.”
Tokyo
In the buzz of Chiyoda in central Tokyo, opposite the immaculate Hibiya Park and Imperial Palace, you’ll find Chef Seiji Yamamoto’s three-Michelin starred Nihonryori RyuGin restaurant. Yamamoto is credited as the first chef to bring modern techniques to the ancient multi-course tradition of kaiseki cuisine, which showcases hyper-seasonal ingredients in a dazzling 12-course menu. At home, his food is pared back: “I love cooking yosenabe Japanese hot pot with crab, prawns, meat, and vegetables. The yuzu, kombu kelp and bonito flakes are my favourite flavours, and I prepare many kinds of sauces and condiments. I’ll share one hot pot with all my friends; each person makes their own dipping sauce and with a beer and some Japanese sake we always have a lively conversation.”
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YIELDS: 4 servings
PREP TIME: 0 hours 10 mins
TOTAL TIME: 0 hours 25 mins
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 tsp. caraway seeds
- 1 Gala apple, sliced
- 1/2 small red cabbage, cored and shredded
- 1/2 c. balsamic vinegar
- 4 small bone-in. pork chops (1-inch thick)
- 2 tsp. olive oil
- 1/2 c. flat-leaf parsley, roughly chopped
- 1 tsp. Kosher salt
- 3/4 tsp. pepper
Directions
- Cook bacon in Dutch oven on medium heat until crisp. Use a slotted spoon to transfer to a paper towel.
- Add onion and caraway seeds and cook, stirring occasionally for 6 mins. Stir in Gala apple (cut into 1/2-inch pieces) and cabbage, balsamic vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally until the cabbage is just tender, 6 to 8 minutes.
- Meanwhile, season pork chops with 1/2 teaspoon each salt and pepper. Heat oil in large cast iron skillet on medium-high and cook pork until browned and just cooked through, 2 to 3 minutes per side.
- Fold parsley and reserved bacon into cabbage and serve with pork.
Nutritional information (per serving): About 525 calories, 27.5 g fat (9.5 g saturated), 39 g protein, 820 mg sodium, 26 g carb, 4 g fiber.
What you'll need: Dutch oven ($28, amazon.com)
See full article here
INGREDIENTS
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons canola or vegetable oil, divided
- 8 ounces peeled fresh pearl onions (about 20)
- 1/3 cup all-purpose flour
- 1 cup apple cider or unfiltered apple juice
- 2 cups low-sodium chicken broth
- 1 tablespoon whole-grain mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 bay leaf
- 8 ounces medium red potatoes, quartered
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 medium apples, peeled, cored, and cut into 1-inch pieces
INSTRUCTIONS
- Pat the pork dry with paper towels. Generously season with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Working in batches, add the pork in a single layer and sear until browned on all sides, 3 to 5 minutes per batch. Transfer to a 6-quart or larger slow cooker. Repeat with the remaining pork.
- Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the flour and cook 2 minutes more.
- Pour in the apple cider and deglaze the skillet, using a wooden spoon to scrape the browned bits from the bottom of the skillet. Whisk in the broth, mustard, salt, and pepper, and bring to a boil.
- Add the thyme, sage, bay leaf, carrots, potatoes, and apples to the slow cooker, then pour the broth mixture over top. Cover and cook until the pork is tender, 6 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
RECIPE NOTES
Serves: 6
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months.
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Eat green this St. Patrick's day by taking a look at this spin on a caesar salad! Give it a shot!
Read more at Oh She Glows
Definitely going to be trying this rice bowl soon!
Take a look on how to make it yourself here:
http://www.acouplecooks.com/mediterranean-rice-bowl/[A Couple Cooks]1
Make this 5-step shrimp and avocado stir-fry here by The Food Network and let us know what you think!
Avocados serve the body in many ways. Take a look at this article by the Health and Fitness Shop and see for yourself all the benefits avocados provide!
Grilling apples??? I'll try it
http://food52.com/blog/16976-give-your-apples-grill-marks-this-summer
The 24th is coming up soon! Get a head start by practicing this recipe from The Food Network for your family get together.
Ingredients
Orange Serrano Salsa: 3 tomatoes, cored, chopped ½ yellow onion, peeled 2 serrano chilies, peeled, seeded 1 garlic glove, peeled ¼ bunch fresh cilantro leafs 2 oranges, halved, juiced 1 lime, zest only Salt and pepper to taste
Slaw: ¼ head napa cabbage, cored, shredded 1 carrot, peeled, turned into ¹/8-inch strings 1 lime, juice only Pinch ground coriander Salt and pepper to taste
Duck: 1 t. whole cumin ½ t. whole coriander ¼ t. chili powder ½ t. whole black peppercorns 1 poblano, roasted, peeled, seeded, ¼ inch diced ½ red onion, peeled, halved, grilled, ¼ inch diced ½ red pepper, seeded, ¼ inch diced 1 clove garlic, peeled, minced 1 t. duck fat 4 duck thighs, confit, meat only 12 4-inch flour tortillas, for service 3 red radishes, shaved, for service
Instructions
Orange Serrano Salsa:
- Evenly char tomatoes, onion and chilies. (Excess charring adds bitterness and black flakes to salsa.)
- Place tomatoes, onions, chilies, garlic and cilantro into blender. Puree until combined, leaving some texture. Stir in orange juice and lime zest. Season with salt and pepper. Cover; chill.
Slaw:
- Place cabbage shreds in mixing bowl.
- Rough chop carrot strings. Add to cabbage. Add lime juice. Season with coriander, salt and pepper to taste. Cover; chill.
Duck:
- Over low flame, toast cumin, coriander, chili powder and peppercorns in non-stick pan until fragrant (about 45-60 seconds). Remove from heat, cool and grind.
- In hot saute pan, saute poblano pepper, red onion, red pepper and garlic in duck fat until onion and garlic soften.
- Add ground spices to incorporate. Add duck confit; toss just to heat through and incorporate. Add more duck fat as needed. Set aside.
To Assemble:
- Heat flour tortillas on griddle or warm saute pan until soft.
- Place about 2 ounces of warm duck confit in center of tortilla.
- Artfully garnish each tortilla with 2 or 3 slices of shaved red radish.
- Place ½ cup of slaw to one end of rectangle plate.
- Shingle tacos along length of plate.
- Portion 2 ounces of orange serrano salsa into ramekin. Place on plate opposite slaw.
- Garnish top of slaw with fresh cilantro leafs.
Many of the first recorded wines were rosé. These lighter libations were watered-down field blends of both white and red grapes. In ancient Greece, it was considered civilized to dilute wine, but these early examples were a far cry from the rosés of today. Instead, they were slightly off-dry and tannic from contact with the grape skins, seeds, and stems....
Read more of Victoria James' article on The History of Rosé and visit Food52 for a wide array of fun and healthy drink, food, and dessert recipes!
Fresh herbs are our number 1 tip for delicious, fresh and healthy food. Why? They add extraordinary flavor without adding calories. While you might not have a yard with garden space for herbs, all you need is a sunny front step, porch, or ledge for growing herbs.
Herbs are on our mind, as this past weekend we were in Portland teaching herb planting demos (which was such fun, HI! to all of you who stopped by). It’s also a subject on our latest podcast, which features 17-year-old visionary Katie of Katie’s Krops, whose life mission is to end hunger by encouraging youth to grow gardens. (Amazing!).....Read more and learn how to grow your own by visiting A Couple Cooks!
Let Food52 show you the best ways to host for the holidays with 5 easy tips to follow with some awesome drink and appetizer recipes!
Using just three ingredients of ultra high quality, you’ve got a stunner of a dessert that’s simple and sumptuous. This recipe is also gluten-free and vegetarian.
Visit A Couple Cook's for the full recipe.
Have no fear, your last minute Valentine's Day dinner ideas are here! This article from Martha Stewart has several great dinner and gift ideas that you can pull together at the last minute. Your sweetheart will love a romantic home cooked meal, especially when it involves breakfast for dinner!
Did you know that the Sloppy Joe became popular in the 1980's? Check out this article from The Kitchn to see all the foods that made the 80's great...or not so great.
Happy Earth Day 2018!
While we typically celebrate Earth Day by planting a tree, spending time in nature, or cleaning up local parks, there are plenty of things that we can do every single day to make a bigger impact.
Sustainability and the food industry actually go hand in hand. They should definitely be best friends.
According to FAO, approximately one-third of the food produced in the world for human consumption every year gets lost or wasted. This is roughly 1.3 billion tons of food.
Plastic is another byproduct of the food industry that has been making detrimental effects on the environment. According to National Geographic, 8 million tons of plastic are deposited into the ocean every year, killing over 100 million sea creatures. You can help by selecting reusable products and recycling the plastic that you do use.
Food waste and plastic waste from food products is without a doubt a global problem but here are five small things that we can all do to combat this waste.
- Stop Overbuying Food. We've all been here, looking at that bag of rotten spinach. Sitting down to plan your meals once a week can help you in many ways. This will help determine how much food you need to buy (creating less waste) and help you stick to a grocery budget (saving you money).
- Shop Local and Seasonal. Buying from local farmers helps to support our local economy and your food has less of a carbon footprint since it does need to travel far to your table.
- Eat Appropriate Portions. Ordering more food than you can eat often leads to big amounts of food waste if you're not taking leftovers to go. But also, how many times have you thrown out those leftovers? Plus, monitoring your portion sizes is better for overall health and can help prevent unwanted weight gain. For more information on portion sizes and nutrition needs, visit https://www.choosemyplate.gov
- Use Reusable Bags. Plastic bags are a large contributor to waste. The average American family uses 1500 plastic bags a year and less than 1% of all plastic bags are actually returned for recycling according to WasteManagement. Buying reusable bags is a great way to eliminate plastic bag waste entirely.
- Say No to Straws. Every single year 175 billion straws end up in our landfills and oceans, which endangers the lives of wildlife and pollutes our planet. By going straw-less, you help contribute to a cleaner, safer earth. To learn more about living without straws, visit https://thelastplasticstraw.org