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Home > pages > copied-recipes > 2016
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Asian Sesame Cucumber Salad [Will Cook for Friends] -- back to top
Asian Sesame Cucumber Salad (from Will Cook for Friends) -- Original Post
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a julienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)
Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.
Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an air tight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)
Honey can be replaced with maple syrup or other liquid sweetener, if you wish to make this salad vegan
Avocado Pickles [The Kitchn] -- back to top
Avocado Pickles (from The Kitch) -- Original Post
Serves 2 to 6
Optional flavoring ingredients:
Place the vinegar, water, sugar, salt, peppercorns, red pepper flakes, and any additional flavoring ingredients in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and let cool to room temperature.
Meanwhile, prepare the avocados. Peel and pit the avocados, then cut into 1/2-inch-wide slices or cubes. Place them in 2 (18-ounce or larger) canning jars. Pour the cooled brining liquid into the jars, completely covering the avocado pieces, and seal the jars. Refrigerate for at least 2 hours before serving.
Recipe Notes
Storage: Store pickled avocados in the refrigerator for up to 1 week.
Bacon Guacamole Chicken Bombs [Buzzfeed] -- back to top
Bacon Guacamole Chicken Bombs (from Buzzfeed) -- Original Post
Makes 8 chicken bombs.
Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows [Serious Eats] -- back to top
Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows (from Serious Eats) -- Original Post
Type of fire: two-zone indirect
Grill heat: medium-high
Bell Pepper Taco Skillet [Inspiralized/MBG] -- back to top
Bell Pepper Taco Skillet Inspiralized/MBG -- Original Post
Serves 4
For the fajita seasoning
For the skillet
1. Mix together all the fajita seasoning ingredients in a small bowl.
2. Place the corn in a medium pot and add water to cover and a pinch of salt. Bring to a boil, cook for 2 to 3 minutes until fork-tender, and drain.
3. While the corn cooks, place a 12-inch skillet (cast iron, if you have it) with a lid over medium heat. When water flicked onto the skillet sizzles, add the beef or protein of your choice. Season with salt and black pepper. Add the garlic and oregano and cook for 10 minutes or until the meat is browned, breaking it up with the back of a spoon as it cooks. Remove it from the skillet and set aside.
4. Add the olive oil to the skillet and heat over medium-high heat. When the oil is shimmering, add the onion and bell peppers and cook for 5 minutes or until the vegetables begin to soften.
5. Return the beef to the pan and add the tomatoes and 1 tablespoon of the fajita seasoning. Toss together and cook for 2 to 3 minutes. Using a knife, slice the corn kernels straight off the cob into the skillet. Sprinkle the cheese over the top and cover. Cook for 5 to 7 minutes or until the cheese melts.
6. Uncover the skillet and garnish with the avocado slices and cilantro. Serve immediately.
Chilled Black Bean, Feta & Cucumber Salad [The Kitchn] -- back to top
Chilled Black Bean, Feta & Cucumber Salad (from The Kitchn) -- Original Post
Serves 6 to 8
Combine the black beans, corn, cucumber, cilantro, celery, and feta in a large bowl and toss until mixed evenly. Add lime juice and vinegar, stir, and taste. You may want to add more lime to taste. Add a dash of salt, pepper, and cumin, and adjust to taste.
Chill for at least one hour before serving.
Add one or two fresh diced jalapeños for the perfect kick.
Zucchini Buffalo Chicken Salad and Croutons -- back to top
(This is really two recipes)
from The Kitchn
Serves 4
Place the blue cheese, milk, and olive oil in a blender and process until smooth. Stir in the black pepper; set aside.
Divide the spiralized zucchini into 4 bowls, then divide the chicken and carrots over the zucchini.
When ready to serve, divide the croutons over the bowls, drizzle with the dressing, and garnish with the chives.
from The Kitchn
Serves 6 to 8
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the hot sauce and stir to combine. Add the bread cubes, sprinkle with the salt, toss to combine, and spread into a single layer. Toast the bread cubes, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.
Remove from the heat and transfer to a large bowl. Immediately sprinkle with the blue cheese and toss to combine. Serve immediately or the same day they're made.
Chicken Cordon Bleu [Betty Crocker] -- back to top
Chicken Cordon Bleu (from Betty Crocker) -- Original Post
1. Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
2. Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
3. In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
4. Bake 25 to 30 minutes, or until chicken is no longer pink in center
Cooking Lobster Tails [LobsterGram] -- back to top
How to Bake Lobster Tails (From LobsterGram) -- Original Post
Baking lobster tails at home is a quick and simple process that any cook can perform. Start by thawing your lobster tails in cool water (roughly 30 minutes, though you may need to change the water and thaw them for another 30 minutes if the tails are larger). Once the tails have thawed, you should:
Curry Chicken Salad [The Cozy Apron] -- back to top
Curry Chicken Salad (from The Cozy Apron) -- Original Post
To make the salad, add all ingredients through the chopped cilantro leaves into a bowl, and mix together until well combined.
To assemble, cut the piece of toasted naan in half; spread the remaining 1/2 tablespoon of mayo over the two halves, and layer the greens over one of the halves; add the curried chicken salad on top of the greens and cover with the other half of the naan; to store, wrap the sandwich in foil or in plastic wrap, and keep cold in the fridge until ready to enjoy.
Egg Clouds [The Perfect Egg] -- back to top
Egg Clouds (From The Perfect Egg -- Book by Teri Lyn Fisher & Jenny Park) -- Original Post
This simple dish is as delicious to eat as it is appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, add one or more of your favorite ingredients to the beaten whites before baking. We’ve enjoyed mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
8 eggs
1 tablespoon grated Parmesan cheese
½ teaspoon salt
Freshly ground black pepper
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or hand held mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using ½ to ¾ cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
Season with salt and pepper and serve hot.
Foi Thong (Golden Egg Yolk Threads Recipe) [Siam Sizzles] -- back to top
Foi Thong (Golden Egg Yolk Threads Recipe) (from Siam Sizzles) -- Original Post
(Note: I also have a PDF print with pictures)
A famous and tasty Thai dessert that is available at food markets all over Thailand. not only does it taste great, but it also looks great. The egg is drizzled into boiling syrup, which gives it a fine thread like golden appearance.
The technique can be a little tricky to get right, but once you have it down, this is a very quick and easy Thai dessert to make whenever you fancy something sweet!
The threads are too thick: This means the hole you made is too big! Try using a smaller hole.
The threads are breaking up: This could be a sign that the hole is to small, meaning that the egg does not flow through in one continuous drizzle. Try enlarging the hole, and make sure you have added another small hole to allow air in to keep the yolk flowing.
The threads are not keeping their shape: Make sure that the syrup is bubbling before adding the egg, so that the egg yolk threads cook near instantly upon making contact with the syrup.
Greek-Style Kohlrabi Pie or Gratin With Dill and Feta [NYTimes] -- back to top
Greek-Style Kohlrabi Pie or Gratin With Dill and Feta (from NYTimes) -- Original Post
If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It’s delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
Advance preparation: The kohlrabi filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freeze. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the pie ahead, but you must re-crisp the phyllo in a medium-low oven (325 degrees) for 10 to 20 minutes.
Variation: For a gratin, omit the phyllo and all but 1 optional tablespoon of the additional oil for brushing it (so you will only need 1 to 2 tablespoons olive oil). Oil a 2-quart baking dish and place the filling in the dish. Drizzle 1 tablespoon of olive oil over the top if desired and bake 40 minutes in a 375-degree oven, until the top is nicely browned.
Grilled Artichokes [Simply Recipes] -- back to top
Grilled Artichokes (from Simply Recipes)
Prep time: 15 minutes cook time: 45 minutes yield: Serves 4
Directions
1. Place chopped fresh herbs in a small bowl (not the bay leaf), cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stovetop until warm). Let the herbs steep in the warm olive oil while you prepare the artichokes.
2. Prepare a large pot with an inch of water at the bottom. Add the cut cloves of garlic and the bay leaf, and place a steamer rack in the pot.
To prepare the artichokes, have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation.
Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half.
Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
3. Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack.
Cover. Steam for 20 minutes (less or more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.
4. Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.
To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.
Grilled Eggplant Burgers with Halloumi Cheese [The Kitchn] -- back to top
Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn) -- Original Post
In the bowl of your food processor, blend together the cilantro, parsley, mint leaves, pistachios, garlic cloves, shallot, olive oil, lemon juice and zest, white wine vinegar, chili flakes and salt and pepper until pesto comes together. Set aside the prepared pesto until you are ready to assemble the burgers.
Season the eggplant rounds with salt and freshly ground black pepper. Generously grease a grill pan with olive oil spray and heat over your largest flame. Once the grill pan is hot, add a layer of the seasoned eggplant slices and cook for 5 to 6 minutes on each side or until dark grill marks appear. Add more olive oil spray as needed to prevent sticking. Transfer the cooked eggplant to a serving plate.
Spray the pan with more olive oil and add the halloumi slices in a single layer. Cook for 1 to 2 minutes on each side, until grilled.
Once the eggplant and the halloumi slices are grilled, assemble the burgers. Generously spread the pesto on the inside of the buns and layer on the eggplant rounds and halloumi slices. (In the pictures above, I halved the halloumi slices into square pieces). Serve warm with your favorite toppings.
Recipe Notes
Grilled Strawberry Shortcake [Joy the Baker] -- back to top
Grilled Strawberry Shortcake (from Joy the Baker)
(JW Note: See original post for high altitude changes)
Hatch Chile Breakfast Casserole [The Kitchn] -- back to top
Hatch Chile Breakfast Casserole The Kitchn --Original Post
Serves 6 to 8
Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the potatoes and chiles, and season with 1/2 teaspoon of the salt. Transfer the mixture to the baking dish and spread into an even layer. Top with the cheese.
Beat the eggs in a large bowl and whisk in the milk, sour cream, cilantro, and remaining 1/2 teaspoon salt. Pour over the vegetable mixture.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing and serving hot.
Recipe Notes
Hemingway's Daiquiri [WSJ] -- back to top
Hemingway's Daiquiri (from WSJ) -- Original Post
Combine in a blender and frappe until the drink is foaming. Serve in a large cocktail glass, champagne saucer, or goblet. Note: maraschino liqueur is NOT the same thing as syrup from a cherry jar. Fire any liquor store that tells you otherwise
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Indian Lentil Soup (Dal Shorva) [Food.com] -- back to top
Indian Lentil Soup (Dal Shorva) (from Food.com) -- [Original Post]
Rinse the beans or lentils.
Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
Let simmer until the beans or lentils are very soft (ca 30 minutes).
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
Sauté the garlic and mustard seeds lightly in the fat and add to the soup.
Let simmer for another 5 minutes.
Add salt, pepper and squeezed lemon to taste.
Serve hot with pita or paratha bread.
Indian Scrambled Eggs (Egg Bhurji) [The Kitchn] -- back to top
Indian Scrambled Eggs (Egg Bhurji) (from The Kitchn) -- Original Post
Serves 2
Heat the oil in a skillet and add the mustard seeds. When the seeds start to splutter, about 30 seconds, add the onion. Sauté for 3 to 4 minutes, until just beginning to soften.
Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric (if using). Cook together for 2 to 3 minutes, until the tomato is just beginning to break down. Turn down the heat to medium-low.
Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
Home style Jerk Chicken [Nigella Lawson via The Food Network] -- back to top
Home style Jerk Chicken (from Nigella Lawson via The Food Network) -- Original Post
(JW Note: I split this up in order of how much I will care about it. First is the chicken, her notes, the rice and peas, and then her discussion)
Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight.
Preheat oven to 400 degrees F. Double-line a shallow roasting pan with aluminium foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.
Take the pan out of the oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a further 30 minutes, by which time the chicken will be cooked through and tender with a thick fiery crust. You could get started on the Rice and Peas once the chicken's back in the oven for its final stint.
For serving: Pile up each dinner plate with coconutty rice and sit a piece of hot-crusted chicken proudly on top.
Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. This seems too much of a waste to me.
Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. It's a miracle all round. I'm stunned, but grateful. I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well.
Don't cook this, though, unless you like it hot. And I mean hot. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve.
Jerk Chicken [Serious Eats] -- back to top
Jerk Chicken (from Serious Eats) -- Original Post
To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
Note: Scotch bonnet peppers are extremely hot. Handle with caution. Wash knife, cutting board, and all surfaces immediately after working with them. Do not touch your face or any sensitive areas until you've thoroughly scrubbed your hands. If they are unavailable, substitute habanero peppers.
To split a chicken, start by using sharp poultry shears to remove the backbone by cutting along both edges of the spine. Next, flip the bird over and flatten it slightly by pressing down. Cut the bird in half along the center of the breastbone with a sharp knife. Your butcher should be able to do this for you. You can also substitute 4 chicken leg quarters if you prefer more dark meat (I do).
This recipe can easily be doubled. To double, use twice the amount of chicken but the same amount of marinade. Cook all four chicken halves on the grill at the same time.
Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.
Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.
When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.
Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.
Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.
Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.
Kimchi Fried Rice [Food52] -- back to top
Kimchi Fried Rice (from Food52) -- Original Post
Author Notes: If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi lose (…more) —Allison (Spontaneous Tomato)
Food52 Review: As Allison (Spontaneous Tomato) suggests, this recipe is fine without the addition of meat. I made a vegetarian version, using a kimchi without seafood
Serves 4
1. Heat canola or vegetable oil in a large, deep frying pan over high heat. Then add chicken, pork, or raw shrimp (if using) and cook, stirring frequently, for several minutes until the meat changes color and begins to look nearly cooked. Add more oil if necessary.
2. Add the scallion whites, and cook while stirring for 1 to 2 minutes. Next add kimchi and kochujang, and cook while stirring for 3 to 5 minutes until the kimchi starts to get soft. (If using pre-cooked shrimp, add now, and stir to coat with kimchi flavors.)
3. Add the rice, sesame oil, and soy sauce. Then mix well until the rice is coated with the kimchi. (You can always add a little bit of the briny liquid from the kimchi jar if it seems like there’s not enough color or spice for all of your rice!)
4. Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Add the garlic chives in the last minute of cooking, and stir well until they start to wilt. Season with salt, to taste.
5. Serve topped with a fried egg and sprinkled with scallions or shredded seaweed.
Mango, Cucumber and Sumac-Onion Israeli Salad [Zahav] -- back to top
Mango, Cucumber and Sumac-Onion Israeli Salad (from Zahav, book) -- Original Post
See Also: Simple Sumac Onions
2 mangoes, peeled and cut around the pit into small cubes (3 cups)
1 cucumber, diced (3 cups)
¼ cup Simple Sumac Onions (see recipe), plus more for topping
3 tablespoons chopped fresh mint
3 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon kosher salt
Combine all the ingredients in a bowl, toss to combine, and serve with additional sumac onions on top.
Oyster Mushrooms With Bacon and Teriyaki Glaze [Serious Eats] -- back to top
This has been added to My Recipe Book on 2017-03-27. See that page for changes
Oyster Mushrooms With Bacon and Teriyaki Glaze from Serious Eats -- Original Post
Mushrooms are often skewered whole and gently grilled in yakitori restaurants, but I decided to see if I could up the flavor factor by alternately skewering slices of king oyster mushroom and slices of bacon, stacking the slices of mushroom on the skewers so that they ended up reassembling themselves. As the bacon crisps up, it renders its juices, which are subsequently absorbed into the juice-hungry mushrooms.
I strongly suggest making your own teriyaki sauce instead of using store-bought; it will taste much better. For an even more flavorful sauce, try adding a few smashed garlic cloves, slices of ginger, and roughly chopped scallions to the saucepan as the sauce reduces.
Cut mushrooms into 1-inch lengths, keeping the pieces next to each other so that you can reconstruct the mushrooms on a skewer.
Thread mushroom pieces onto metal or wooden skewers, alternating mushrooms with 1 to 2 pieces of bacon. When threaded, mushrooms should be reconstructions of themselves, with bacon in between each section.
Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place mushrooms directly over hot side of grill and cook, turning frequently and sprinkling with salt and pepper 2 to 3 times during grilling, until mushrooms are fully tender and browned on the exterior and bacon is crisp, about 15 minutes total. Brush mushrooms with teriyaki glaze and cook for 30 seconds. Turn and brush second side with teriyaki and cook for 30 seconds longer. Remove from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.
Homemade Paneer [Food for 7 Stages of life] -- back to top
How to make [Organic and Fat Free] Paneer at home? (from Food for 7 Stages of life) -- Original Post
JW Note: I also found the pictures to be really helpful. As such, here is a PDF of the website
(Makes 180 gms of Paneer approx)
(All the below mentioned ingredients are Organic)
Add only 1/2 tbsp lemon juice at a time. Stir. Add more if milk has not curdled properly. This will ensure that you don’t pour more than what is needed and hence control the flavor of lemon.
Remove from heat after the milk reaches its boiling point (around 212 F). This will help the milk from burning.
Do not throw away the whey (Liquid that you obtain after your strain cheese). You can replace them instead of water while kneading dough or in soups, stews and curries. You can even create your next batch of paneer with sour whey.
You can place paneer in a zip lock bag and refrigerate up to 1 week. Otherwise, you can freeze them and use it need per basis. If you are planning to freeze I would recommend to cut them into cubes and then freeze. So that you don’t have to thaw the entire block of paneer.
Update: Add ice cubes after the milk curdles. It becomes easier to handle paneer and stops the cooking process of milk. Thanks Sandhya for letting me know about this tip from VahreVah.com.
Pepperoni Ground Beef Jerky [Off the Cutting Board] -- back to top
Pepperoni Ground Beef Jerky (from Off the Cutting Board) -- (Original Post)
Place the crushed red pepper and the fennel seed into a plastic sandwich bag and seal the bag. Lay the bag on a hard counter top or on the floor and roll a rolling pin over it to crush the seeds and flakes. (Don’t try this on a soft wood table or you are going to scratch it all up.)
Add the ground beef, the crushed ingredients from the sandwich bag, and all of the remaining ingredients to a large mixing bowl. Combine them all together. Get in there with your hands and mix the meat and the spices very well. Mix them a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.
Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.
If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.
We dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our Jerky express only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.
Pickled Carrots [Vietnamese Home Cooking] -- back to top
Pickled Carrots (From Vietnamese Home Cooking by Charles Phan) -- Original Post
These quick pickles are the perfect foil for rich foods. They are often served alongside fried things and are always piled on top of meat-filled bánh mì sandwiches. If you like, use julienned daikon in addition to carrots.
Makes ½ cup
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before before using.
Pigs In A Blanket From Scratch With Only 4 Ingredients [Maya's Kitchen] -- back to top
Pigs In A Blanket From Scratch With Only 4 Ingredients (from Maya's Kitchen) -- Original Post
Pressure Cooker Beans [Fast cooking] -- back to top
Pressure Cooker Beans (from Fast cooking)
| Bean/Legume | Soaked Natural Release (minutes) | Soaked Quick Release (minutes) | Unsoaked Quick Release (minutes) | Pressure Level |
|---|---|---|---|---|
| Adzuki | 2 to 3 | 5 to 9 | 14 to 20 | High |
| Anasazi | 1 to 2 | 4 to 7 | 20 to 22 | High |
| "Beans, black" | 3 to 6 | 5 to 9 | 8 to 25 | High |
| "Beans, garbanzo (chickpeas)" | 9 to 14 | 13 to 18 | 30 to 40 | High |
| "Beans, great northern" | 4 to 8 | 8 to 12 | 25 to 30 | High |
| "Beans, lima, baby" | 2 to 3 | 5 to 7 | 12 to 15 | High |
| "Beans, lima, large" | 1 to 3 | 4 to 7 | 12 to 16 | High |
| "Beans, navy or pea or white (haricot)" | 3 to 4 | 6 to 8 | 16 to 25 | High |
| "Beans, pinto" | 1 to 3 | 4 to 6 | 22 to 25 | High |
| "Beans, red kidney" | 5 to 8 | 10 to 12 | 20 to 25 | High |
| "Beans, soy (beige)" | 5 to 8 | 9 to 12 | 28 to 35 | High |
| "Beans, soy (black)" | 16 to 18 | 20 to 22 | 35 to 40 | High |
| "Beans, white kidney (cannellini)" | 6 to 8 | 30 to 40 | High | |
| "Chickpeas (chick peas, garbanzo bean or kabuli)" | 9 to 14 | 13 to 18 | 30 to 40 | High |
| Cranberry (romano or borlotti) | 5 to 8 | 9 to 12 | 30 to 34 | High |
| Gandules (pigeon peas) | 2 to 5 | 6 to 9 | 20 to 25 | High |
| "Lentils, French green" | - | - | 10 to 12 | High |
| "Lentils, green, mini (brown)" | - | - | 8 to 10 | High |
| "Lentils, red, split" | - | - | 4 to 6 | High |
| "Lentils, yellow, split (moong dal)" | - | - | 4 to 6 | High |
| "Peas, split, green or yellow" | - | - | 6 to 10 | High |
| "Peas, dried, whole" | 4 to 6 | 8 to 10 | 16 to 18 | High |
| "Peas, black eyed" | - | - | 10 to 11 | High |
| Scarlet runner | 8 to 10 | 12 to 14 | 17 to 20 | High |
Altitude Adjustment (from Hip pressure cooking)
Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.
| above... | increase by.. | or multiply by.. |
|---|---|---|
| 2,000 feet | 5% | 1.05 |
| 3,000 feet | 10% | 1.1 |
| 4,000 feet | 15% | 1.15 |
| 5,000 feet | 20% | 1.2 |
| 6,000 feet | 25% | 1.25 |
| 7,000 feet | 30% | 1.3 |
| 8,000 feet | 35% | 1.35 |
| 9,000 feet | 40% | 1.4 |
| 10,000 feet | 45% | 1.45 |
Saag Paneer [Vegetarian Times] -- back to top
Saag Paneer (from Vegetarian Times) -- Original Post
30 minutes or fewer
This traditional Indian dish of spinach cooked with Indian spices, yogurt, and cheese is filling enough for a main course. Look for paneer, a fresh Indian cheese, in Indian grocery stores, or substitute fresh mozzarella. A wok makes light work of steaming down a big bunch of spinach. Serve with rice and warm naan (Indian flat bread).
Sticky Seared Salmon and Asian Crunch Salad [Cook Republic] -- back to top
Sticky Seared Salmon and Asian Crunch Salad (from Cook Republic) -- Original Post
(place all ingredients in a shallow bowl. Mix and marinade for 15 minutes)
(mix in a bowl)
(place in a bowl and toss)
Seven Layer Dip [Brown Eyed Baker] -- back to top
Seven Layer Dip (from Brown Eyed Baker) -- Original Post
Place the refried beans in a medium sauté pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.
Layer on the jalapeño, avocado, tomato, sour cream and black olives.
Serve immediately with tortilla chips.
Chicken and Roasted Vegetable Sheet Pan Meal [The Kitchn] -- back to top
Chicken and Roasted Vegetable Sheet Pan Meal (From The Kitchn) -- Original Post
Serves 4
What You Need
Ingredients
Equipment
Instructions
1. Heat the oven and baking sheet: Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
2. Season the chicken and potatoes: Season the chicken and potatoes all over with the salt.
3. Start roasting the chicken and potatoes: Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl.
4. Add the broccoli: Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the broccoli to the baking sheet.
5. Bake until crispy: Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
Recipe Notes
15-Minute Shrimp, Snow Pea, And Ginger Stir Fry [A Beautiful Plate] -- back to top
15-Minute Shrimp, Snow Pea, And Ginger Stir Fry (from A Beautiful Plate) -- Original Post
My biggest tip for buying ginger is to find the least knobbly piece available at the grocery store. It saves a ton of time and frustrating when peeling, and you end up with less waste and extremely fibrous bits and pieces. I prefer to peel ginger with the edge of a spoon, but a vegetable peeler will work as well!
These are local copies of useful web sites with respect to Smart Points
Sous Vide Smoked Brisket Recipe [Serious Eats] -- back to top
Sous Vide Smoked Brisket Recipe (from Serious Eats (recipe) and Food Lab) -- Original Post
(Recipe Only. Original Food Lab (LOCAL PDF))
Good brisket is often called the Holy Grail of barbecue. This is an apt description, given how rarely you find good smoked brisket in the wild. I've tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it's a dry, bland disappointment. Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart.
You can grind pepper in a pepper mill, a food processor, or a blade grinder, but the easiest way to get a consistent coarse grind in bulk is to use a burr grinder. If you'd like a pink smoke ring for a more traditional look, use pink curing salt, available from spice stores or Amazon. Liquid smoke can be used to add smoke flavor to the beef if you're not planning on smoking it outdoors.
Combine pepper, salt, and pink salt (if using) in a small bowl. Rub 2/3 of mixture evenly over surface of brisket. Reserve remaining 1/3 of mixture. Slice brisket in half crosswise in order to fit into large vacuum bags.
Place each brisket half in a vacuum bag. (Fold over the top of each bag while you add brisket so that no rub or juices get on the edges of bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) of liquid smoke to each bag, if using. Seal bags using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.
Set your precision cooker to 135°F (57°C) for brisket with a tender, steak-like texture, or 155°F (68°C) for more traditionally textured brisket that falls apart when you pull at it. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F. Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.
To Finish on the Grill: Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.
Remove brisket from bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of brisket. Place brisket on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F, and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 7.
To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F. (If your oven has a convection setting, turn it on and adjust heat to 275°F instead.) Remove brisket from sous vide bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 7.
Transfer brisket to a cutting board and tent with foil. Allow to rest for 15 minutes. Slice against the grain into thin strips and serve with white bread, dill pickles, and sliced onion.
Sous Vide Pork Chops [Serious Eats] -- back to top
Sous Vide Pork Chops (from Serious Eats) -- Original Post
| Texture | Temperature | Timing Range |
|---|---|---|
| Rare: Tender, juicy, and a little slippery | 130°F (54°C) | 1 to 4 hours |
| Medium-rare: Tender, juicy, and meaty (my favorite) | 140°F (60°C) | 1 to 4 hours |
| Medium-well: Quite firm and just starting to dry out | 150°F (66°C) | 1 to 4 hours |
| Well-done: Firm, a little dry and tough, but still moist | 160°F (71°C) | 1 to 4 hours |
1. Preheat a sous vide cooker to the desired final temperature according to the chart above. Season pork chops generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart above.
2. To Finish in a Pan: Turn on your vents and open your windows. Remove pork from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to smoke. Working in batches if necessary, gently lay pork chops in skillet, using your fingers or a set of tongs. If desired, add 1 tablespoon butter; for a cleaner-tasting sear, omit butter at this stage. Carefully lift and peek under pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds.
3. Flip pork chops. If desired, add 1 more tablespoon butter, along with thyme, rosemary, garlic, and/or shallots. Spoon butter over pork chops as they cook. Continue cooking until second side is browned, about 45 seconds longer.
4. When pork is browned, pick it up with a pair of tongs, rotate it sideways, and make sure to brown the edges as well. Transfer cooked pork chops to a wire rack set over a rimmed baking sheet and repeat with remaining pork chops as necessary.
5. Just before serving, reheat the drippings in the pan until sizzling-hot, then pour them over pork chops in order to re-crisp their exteriors. Serve immediately.
6. To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove pork chops from water bath and bag and carefully pat dry with paper towels. Place pork chops directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as pork chops drip fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer pork chops to the cooler side of the grill using a set of long tongs until the flames subside. Do not allow pork chops to become engulfed in flames. Transfer cooked pork chops to a cutting board or serving platter and serve immediately.
Spanish Roast Chicken with Romesco and Grilled Onions Recipe [Serious Eats] -- back to top
Spanish Roast Chicken with Romesco and Grilled Onions Recipe (from Serious Eats) -- Original Post
Adjust oven rack to lower-middle position and preheat oven to 375°F. Pat chicken dry with paper towels and place on a v-rack in a roasting pan, tucking wing tips behind shoulder of the bird.
Mix smoked paprika, 2 teaspoons kosher salt and 1/2 teaspoon pepper in small bowl. Drizzle olive oil and orange juice over chicken, sprinkle with spice mixture and massage evenly over the bird until it’s an even, burnished red hue. Place garlic cloves in the bottom of the roasting pan.
Place chicken in oven to cook. Using tongs, remove garlic cloves and transfer to a small plate when tender, about 30 minutes. Continue to cook chicken basting with pan juices every 30 minutes after the first half-hour of cooking, until thermometer inserted into thickest part of thigh registers 175°F and the breast registers at least 145°F, 1 1/2 to 2 hours.
Meanwhile, prepare the Romesco. Combine roasted garlic, almonds, hazelnuts, bread, peppers, tomatoes, sherry vinegar, and pepper flakes, in a blender. Prepare romesco by adding all ingredients, except olive oil, to a blender. Pulse a few times to break up large chunks, then puree, adding olive oil in a slow, steady stream, about 30 seconds total. Season to taste with salt and pepper.
Remove chicken from oven, tent it lightly with foil and allow it to rest. Meanwhile, preheat a grill or grill pan on high. Toss onions with olive oil then grill until charred on first side, 2 to 3 minutes. Flip and cook until charred on second side and tender, another 2 minutes. Season to taste with salt and pepper.
Carve chicken or transfer to platter to carve table side. Drizzle with pan drippings, scatter platter with grilled onions and serve with romesco sauce for passing.
Note: Smoked paprika can be found in the international or spice aisle of most high end supermarkets. It is also labeled pimentón de la vera. It comes in sweet (dulce), medium (agrodulce), and hot (picanté) varieties. This recipe calls for hot.
Simple Sumac Onions [Zahav] -- back to top
Simple Sumac Onions (from Zahav, book) -- Original Post
1 red onion, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon ground sumac
½ teaspoon kosher salt
Combine all the ingredients in a bowl and toss to combine. Serve immediately.
Sweet Potato Winter Caprese Salad [Whole Foods] -- back to top
Sweet Potato Winter Caprese Salad (from Whole Foods) -- Original Post
(JW Note: We just used this for inspiration. See Original Post)
Preheat the oven to 375°F. Prick sweet potato a few times with a fork and place on a parchment-paper-lined baking sheet. Roast until just soft when pressed but not mushy, about 45 minutes. Cool, then remove skin. Cut into slices about 1/4 inch thick.
Combine oil, parsley, thyme, rosemary, vinegar, garlic and salt in a blender and pulse until chopped. With the motor running, pour in 2 tablespoons water and blend until fairly smooth.
On a platter, alternate slices of cheese and sweet potato. Drizzle with herb dressing and sprinkle with pine nuts and pepper.
Sweet Potato Waffles [Inspiralized (book)] -- back to top
Sweet Potato Waffles (From Inspiralized) -- [Original Post]
Makes: 2 Waffles
Time To Prepare: 15 minutes
Time To Cook: 10 minutes
Nutritional Information
Serving Size: 1 Waffle + ½ Tablespoon Pure Maple Syrup
Calories: 150
Fat: 3 G
Carbohydrates: 28 G
Sodium: 70 Mg
Protein: 4 G
Sugar: 13 G
These waffles are as clean eating as it gets. When you take your first bite, you will taste the plump blueberries, spicy cinnamon, and soft sweet potato. Instead of using flour, sugar, and butter—or, worse, something frozen in a box—try this recipe. While they don’t have the fluffiness of traditional waffles, they do offer an interesting texture, and the natural sugar in the sweet potatoes gives them a special sweetness. With warmed blueberries and maple syrup to accompany, these waffles are sure to become a brunch favorite.
Preheat a waffle iron. Place the sweet potato noodles in a bowl and toss with the cinnamon. Place a large skillet over medium heat and coat with cooking spray. When water flicked onto the skillet sizzles, add the seasoned sweet potato noodles and cover. Cook for 5 to 7 minutes or until the noodles have completely softened.
Transfer the noodles to a large bowl and add the egg, vanilla, and blueberries. Toss gently to combine until the noodles are coated, taking care not to break them.
Coat the waffle iron with cooking spray and carefully pour in half of the noodle mixture, taking care to fill all the cavities with noodles. Cook the waffle following the manufacturer’s instructions. When the waffle is done, transfer to a plate and keep warm while you make the second waffle. Drizzle a bit of maple syrup over each and serve.
Add dairy-free chocolate chips for extra sweetness.
Teriyaki Sauce [Serious Eats] -- back to top
Teriyaki Sauce from Serious Eats (and this) -- Original Post
(JW: This is from Oyster Mushrooms With Bacon and Teriyaki Glaze (Local))
For an even more flavorful sauce, try adding a few smashed garlic cloves, slices of ginger, and roughly chopped scallions to the saucepan as the sauce reduces.
Mix soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.
Thai Beef with Basil [Shutterbean] -- back to top
Thai Beef with Basil (from Shutterbean) --Original Post
serves 4
recipe from Bon Appetit Magazine
Heat 1 tablespoon oil in a lark skillet over high heat. Add garlic and jalapeño and cook until fragrant, about 30 seconds. Add beef, season with salt and pepper and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add broth and 2 cups basil leaves and cook, stirring until basil has wilted, about 2 minutes.
Toss carrots, scallions, 1 tablespoon lime juice, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in a small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve with lime wedges.
Tofu and Broccoli Salad with Peanut Butter Dressing [The Kitchn] -- back to top
Tofu and Broccoli Salad with Peanut Butter Dressing (from The Kitchn) -- Original Post
Serves 4
Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.
Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.
Recipe Notes
Tortilla Soup [Aaron Sanchez] -- back to top
Tortilla Soup (from Aaron Sanchez via The Examiner) -- Original Post
Ingredients
Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Preparation:
In a large soup pot, place olive oil over medium heat. Add tomatoes, tomatillos, onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until all is very soft and mushy. Add 5 ounces of the tortilla chips to the pot along with the chicken stock or water and bring to a boil. Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper. Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings.
Pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of Cacique® Crema Mexicana, crumbles of Cacique® Queso Fresco, avocado and a sprig of cilantro.
Warm Lentil and Potato Salad [Smitten Kitchen] -- back to top
Warm Lentil and Potato Salad (from Smitten Kitchen) -- Original Post
Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette
Adapted from a few David Tanis recipes
If you can find tiny dark green French lentils de Puy or Italian lenticcie Castelluccio, you’ll be glad you did; they’re miner ally, nutty and not starchy at all — nothing like your average “for your health!” lentil mush soup. I tend to grab two bags or boxes whenever I find them, and keep them in the coolest, darkest place I can find in my steam-heated sauna of an apartment. I’ve also ordered the French lentils online before from here, though I actually brought these inexpensive lentils — and the capers and olive oil, used here — back from Castroni, the greatest food store in Rome, last summer.
Before you ask, Can you put kale in this too? Of course you can.
Makes 4 lunch servings, 6 servings as a side dish
Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.
Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.
Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.
Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.
Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.
Keeps in fridge for up to 5 days.
Yakitori Soy grilled quail eggs with sesame salt [Ottolenghi] -- back to top
Yakitori Soy grilled quail eggs with sesame salt (From Ottolenghi) -- Original Post
These were inspired by a Japanese yakitori restaurant we often go to. The marinating and grilling gives the eggs a sweet, smoky aroma, accentuated by the milder sesame flavour. Ideally, they should be somewhere between soft-boiled and hard-boiled when you serve them, but this is not always easy to achieve. They will be delicious nonetheless. Serve as a snack, and make more than you think you'll need - they're very good.
Scatter the sesame seeds inside a nonstick pan and place it on medium heat. Jiggle them around for four minutes or so, until toasted evenly, then remove from the heat. Once cool, tip into a food processor, add the salt and blitz in a few pulses, to break up the seeds just a little.
Fill a medium pan with water and bring to a boil. Place the eggs inside and simmer for two minutes for soft-boiled (leave for another minute if you like them harder). Remove, refresh in cold water and peel. Mix the soy and oil in a bowl, add the eggs, coating them in the mixture, and marinade for 30 minutes.
Place a griddle pan on a medium to high flame and leave until hot. Lift the eggs out of their marinade and place on the griddle. After 20 seconds, turn them and leave for another 20 seconds, to get char marks on all sides. Remove, stick each egg on a wooden skewer and serve warm, or at room temperature, with the sesame salt alongside for dipping into.