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harborstock0-blog · 6 years ago

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The 20 Most Useful Things You Can Do With Peppermint Oil

All the hot, sunny weather we’ve been having lately has me feeling especially appreciative of anything I can use to cool off (no matter how briefly!) I’ve been singing the praises of our air conditioning system, my big floppy hat that keeps the sun out of my face, and my secret weapon for beating the heat: peppermint essential oil!

Many people (myself included) consider peppermint oil to be one of the most useful essential oils you can have in your home collection. But I feel that it’s high time to revisit this particular oil, so I can show you just how many uses for peppermint oil there actually are! So today I’ll be sharing a list of 20 useful things you can do with peppermint essential oil, from beating the heat to settling an upset stomach!

A Quick Note About Dilution

Essential oils are highly concentrated, so it’s always a good idea to dilute them with a carrier oil before applying them to your skin. And it’s especially important to do so if you have sensitive skin like I do! I wanted to make that clear from the start, because it seemed redundant to include the phrase “dilute before applying” alongside every tip in this list. :-)

Personally, my go-to carrier oil for diluting essential oils is fractionated coconut oil. It’s affordable, widely available, and plays well with most skin types. If you’re interested in learning more about other types of carrier oils, feel free to check out my blog post about them at the link below!

Related: The Best Carrier Oils For Your DIY Health & Beauty Products

1. Help For Headaches

Dab a drop or two of peppermint oil over your temples, neck, and sinuses to help ease the pain of a stubborn headache!

2. Banish Allergies

Both peppermint essential oil and lemon oil can help open up your airways during allergy season. Add a few drops of both oils to a diffuser and breathe deeply to help relieve allergy symptoms naturally.

3. Boost Productivity

Need an energy boost to help you get stuff done at work or around the house? Just add some peppermint essential oil to your favorite diffuser!

4. Instant Pick-Me-Up

Peppermint can help improve blood circulation and mental awareness, leaving you feeling more energized and alert. You can even inhale it right out of the bottle if you’re on the go!

5. Stay Alert While Driving

It’s important to stay alert while you’re driving, especially on long drives when it’s easy to zone out. Add a few drops of peppermint oil to a cotton ball and clip it to your air vents. The energizing scent of peppermint will keep you alert (and freshen the air in your car too!)

6. Toothache Relief

Peppermint oil contains menthol, which is well known for its ability to dull pain and relax muscles. Apply a few drops around your jawline after dental work, or to help relieve the pain of a toothache.

7. Control Trash Odor

Put a few drops of peppermint oil in the bottom of your garbage can. The minty fresh scent will control odors in your trash, while also helping to deter pests like ants and mice!

8. Ease Constipation

Massage peppermint oil over the lower abdomen to relieve constipation and help get things moving again.

9. Cool A Fever

When someone has a fever, it can take a while for fever reducing medicines to kick in. In the meantime, grab your bottle of peppermint oil for quick cooling relief! Rub several drops on the soles of the feet for a cooling effect.

10. Deter Spiders

You don’t need chemicals to keep spiders at bay if you have peppermint oil on hand! Spiders hate peppermint oil, and and will avoid areas where you apply it.

11. Appetite Control

The scent of peppermint oil can help you curb cravings and feel more full. Keep a bottle nearby to help stave off those afternoon junk food cravings.

12. Relief From Motion Sickness

Peppermint oil is great for settling feelings of nausea. After a roller coaster ride, bumpy plane landing, or other nausea-inducing event, rub a few drops of peppermint on your stomach to ease discomfort.

13. Tame Tummy Troubles

Indigestion or upset stomach? Rub a few drops of peppermint oil on your stomach for quick relief. (This makes it a great traveling companion!)

14. Cool Tired Feet

Spending the day on your feet can leave them feeling hot and tired, but peppermint oil can help! Add a few drops to a foot bath or bucket of cold water, then soak your feet for cooling relief.

15. Stimulate Your Scalp

The energizing effect of peppermint can help stimulate and cleanse your scalp. Add a few drops of peppermint to your shampoo and conditioner when you wash your hair for scalp stimulation and a boost of natural energy.

16. Workout Booster

Inhale peppermint oil before and even during a workout to boost your energy levels and reduce fatigue.

17. Clean Naturally

Peppermint oil has anti-fungal and antibacterial properties that make it excellent for cleaning. Add it to your favorite cleaning products, or use it alone to clean countertops and bathroom surfaces!

18. Workout Recovery

Sore muscles after a strenuous workout? Add about 5 drops of peppermint oil to a teaspoon of your favorite carrier oil, and use it as a massage oil to soothe muscle tension and soreness.

19. Arthritis & Tendonitis Relief

Thanks to its menthol content, peppermint essential oil can be just as helpful for arthritis pain as any of those store-bought menthol creams! Apply it to areas affected by arthritis, tendonitis, and other forms of joint pain for cooling pain relief.

20. Kick Ticks

Use peppermint oil on a cotton swab to smother pesky ticks. They will remove their heads to come up for air, then you’ll be able to pick them off with a pair of tweezers.

What are your favorite uses for peppermint oil?

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Source: https://www.onegoodthingbyjillee.com/uses-for-peppermint-essential-oil/

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harborstock0-blog · 6 years ago

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No-Churn Mascarpone Ice Cream Makes an Easy and Elegant Summer Dessert

[Photographs: Vicky Wasik]

I'd like to say that every recipe I share on Serious Eats is the result of carefully crafted formulas conceived through meticulous testing, but occasionally, as with my ricotta cookies, I arrive at a recipe through a more technically advanced process that I like to call "Doofing Around the Kitchen."

This generally happens when I run out of some ingredient, but refuse to abandon the idea of dessert, forcing myself to make something from nothing, Rumpelstiltskin-style. (Like when I ran out of butter, but desperately needed chocolate chip cookies in my life.)

Which brings us to this recipe, a silky mascarpone ice cream inspired by the conspicuous lack of milk, cream, and sugar in my kitchen when I came home from a long trip.

What I wanted was ice cream, but what I had on hand was three eggs, a trickle of cream in the bottom of a carton, an unopened tub of mascarpone left over from a failed plan to make tiramisu, a scant half cup of sugar, and a handful of La Perruche brown sugar cubes from my bar.

In short: enough to squeak by with. And I'm so glad I did, because the mascarpone flavor shines through loud and clear, underscored by butterscotch-y notes of brown sugar, with a creamy, gelato-like texture.

To better explain how I arrived at certain ratios and substitutions, I'll walk through the logic of my experimental run, but the recipe itself is straightforward in terms of technique, and virtually identical to the processes for the no-churn ice creams I've already shared on Serious Eats.

Given the lack of milk in my kitchen on that fateful day, I ruled out traditional ice cream formulas in favor of my low-moisture no-churn vanilla ice cream.

That recipe gets its liquid content (and volume) from whole eggs, cooked over a water bath with sugar, then foamed up till fluffy and light, with a bit of whipped cream folded in at the end for richness. It has a texture much like that of store-bought vanilla ice cream: ultra airy and soft, with a custardy flavor backed by a hit of vanilla.

I didn't have quite enough sugar or cream for that recipe as written, but I managed to top off those quantities with the aforementioned brown sugar cubes and that tub of mascarpone. And so my plan emerged.

Truth be told, "topping off" the cream with mascarpone proved to be a slight understatement. The original recipe called for six ounces of cream, but I had only two. Rather than use four ounces of mascarpone to make up the difference—I was loath to hang on to half a container of mascarpone—I threw in the whole eight-ounce tub.

Given mascarpone's relatively low moisture content compared with cream, I knew it would make the ice cream richer, not icier. On the flip side, the added fat could certainly make the ice cream harder, warranting more sugar to lower the freezing point. Sugar that I didn't have.

So I rustled up that handful of brown sugar cubes from an ancient box stashed in our bar. (For those making this recipe on purpose, light brown sugar, turbinado, Demerara, jaggery, or any sort of raw sugar will work beautifully.)

Over a water bath, I warmed the whole eggs, sugar, and brown sugar to approximately 160°F (71°C), constantly stirring and scraping along the way. In the bowl of a stand mixer, this should take only about five minutes; a slower timeline simply means the heat needs to be adjusted.

Once the eggs come to temperature, they're whipped on a stand mixer fitted with a whisk attachment until they're fluffy, thick, and pale. Intense aeration is what makes this no-churn ice cream possible, so pay closer attention to those visual and textural cues rather than to any given timeline, as the latter will vary from mixer to mixer.

When the eggs and sugar are thick enough to hold some very soft peaks for a few seconds (these will melt away after a bit, but that's okay), fold in the whipped cream. Or, in this case, the whipped mascarpone. Work gently, using an open balloon whisk or flexible spatula, taking care not to deflate the airy base.

After it's homogenized, scrape the "ice cream" into a nonreactive container, whether that's a small baking dish (great for scooping), a loaf pan, or an empty yogurt container. Cover with plastic wrap pressed directly against the surface of the ice cream, then cover again with a sheet of foil. Together, these layers will help minimize exposure to any funky freezer odors.

The time it takes for the ice cream to freeze until it's firm enough to scoop will depend entirely on your freezer settings and the size/shape/material of the ice cream container, but expect to wait between six and eight hours—or less, if you'd enjoy a softer, gelato-like texture.

Thanks to the mascarpone, the ice cream has a strong cultured-dairy flavor that's quite lovely on its own, though it also shines when paired with fresh fruit, particularly berries and cherries. Or grab a biscuit and serve it à la mode for a peaches-and-cream shortcake.

Of course, the mellow complexity of mascarpone also makes this ice cream a natural match for any sort of Italian dessert, whether it's served over a slice of olive oil cake or doused in a shot of espresso for a sophisticated affogato.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2019/06/mascarpone-no-churn-ice-cream.html

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harborstock0-blog · 6 years ago

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Friday Things

Home > Unplugged > Friday Things > Friday Things

1. Joseph started preschool this week! While this is the first year of “official” preschool, we did send him last year to the program for 2.5 year olds, so he already has a year under his belt. This year he goes three days instead of two and for an additional half hour. His first day this week was just one hour and a parent stayed the whole time, as a way for the kids to get acclimated. There are seven kids from his class last year in this class, so I was thrilled that he would have old friends that are familiar. When it was time to sit on the carpet for a story, the group of them all clustered together in one corner like old buddies, it was so cute :) He did SO much growing and maturing last year, so I’m excited to see all of the things he’ll learn and experience in school this year!

2. Yesterday Isabelle turned 5 months old! I have no words for how insanely fast the time has gone since she was born. I mean, I feel like I was just waddling around with a baby squirming inside of my belly no less than two weeks ago. And yet, it feels like she has always been a part of our family. So crazy how that feels, isn’t it? She is babbling and giggling, rocking her activity jumper, working on sitting up (still assisted), and seems to be working on a first tooth – so much drool and smacking gums and trying to eat both of her hands at the same time lol. She continues to be such a sweet and easy going baby. She goes to sleep most nights by 7/7:30 and some nights she wakes up somewhere in the 2-5am window, and other nights will sleep a solid 11-12 hours straight through.

3. Dominic seems so grown up lately, talking and understanding so much. Also, I think we’ve officially landed in terrible two territory. I vividly remember Joseph’s 15-month or 18-month checkup (not sure which!) and my husband and I gushed to the pediatrician about what a wonderfully happy toddler he was, just constant smiling, giggling and sheer joy. He told us to hold on to our hats because he predicted that by the time we returned for his 2-year checkup things would likely be different. We scoffed at it because of course our wonderfully happy child would stay that way. HA. Joke was on us. Our pediatrician was so right. In marched whining and tantrums before his second birthday. We’re less than a month away from Dominic’s 2nd birthday and we’re having some serious deja vu right now, haaaaaaaaaa.

(Also, why do my boys now look like teenagers in pictures??!)

4. I still have a lot of Joseph’s artwork and school projects from last year hanging up in the kitchen and stashed in the office, and I’d like to find a permanent home for them. I’m eyeing up these storage boxes; do you have any awesome storage recommendations for things that you can’t possibly get rid of?

5. And on the flip side of long-term storage, I am still trying to purge, purge, purge! I read somewhere recently that a woman’s stress levels are directly proportional to the amount of clutter in the home. AMEN. I just cannot stand STUFF. It’s been a couple of years since I first did a major purge with the Konmari method, and I’ve started to go back through some areas of the house, and have found tons more stuff to sift away that does not get used. It feels so great to clear out space!

6. Football season is officially upon us, so whip up a batch of buffalo chicken dip for watching the game!

7. The site update is underway and should be live in a couple of months. I can’t wait to share all of the new and improved functionality with you!

8. Does anyone use a curling wand? I’ve been so tempted to get one but wonder if it’s as great as every tutorial I’ve seen make them out to be??

9. Who’s watching Jack Ryan? Would I love it? We haven’t started yet because we’re still binging Justified!

10. TGIF! I hope you have a ridiculously happy weekend!

Source: https://www.browneyedbaker.com/friday-things-289/

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harborstock0-blog · 6 years ago

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italian pasta salad

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Dear taste buds, prepare yourselves for the flavor sensation that is this Italian Pasta Salad! It’s loaded with artichoke hearts, basil, tomatoes, black olives and a big bright and bold garlic and red wine vinegar dressing to make it pop!

It’s the newest recipe to make the BEST OF list here on Healthy Seasonal Recipes, and I cannot wait for you all to try it and let me know what you think.

With only a week away from the unofficial start of summer, I knew I had to get this Italian Pasta Salad into your hot little hands, my friends, because you’re gonna consider it your new favorite pasta salad recipe.

Pasta Salad With Italian Dressing

Creamy Dressing Vs Oil and Vinegar Dressing: I am not saying I don’t like pasta salad with creamy mayonnaise dressing (I usually cut the mayo with Greek Yogurt, like in this Healthy Macaroni Salad with Cheddar.) But there is something so refreshing about a pasta salad with an oil and vinegar based dressing instead. The red wine vinegar and extra-virgin olive oil really adds a bright acidity that goes well with so many other cookout side dishes and grilled meat and chicken.

It’s Vegan: Because mayonnaise and greek yogurt aren’t vegan, many pasta salads are off limits for plant-based picnics. But this pasta salad is completely vegan!

Make The Italian Dressing From Scratch: I like to make my Italian Dressing from scratch, and it’s really easy to do it right into the bowl where the pasta salad will be mixed. This saves a dish!

Make it Flavorful: This Italian Dressing is quite bold. But remember it’s the main flavoring for an entire batch of pasta, plus all the veggies. So it’s quite strong for a reason.

Dressing Ratios: Use a little bit more oil than vinegar, so as to make the dressing not too tart. Remember that salt and vinegar balance each other, so use the full amount of salt if your diet can allow. If you are on a lower sodium diet, and need to drop the salt, use less vinegar too.

Food Safety: Mayonnaise also has a bad rep for going bad when it is left out in the sun at barbecues and picnics, so that isn’t as much of a factor with this pasta salad recipe. It’s vegan in fact! That said, don’t leave any food (with or without mayo) out in the heat for too long! Two hours is about all you can safely count on. Four hours maximum if it isn’t super hot/sunny. You can read more about the temperature danger zone here in my post about how to thaw chicken safely.

Sub In Bottled Italian Dressing: If you have a store-bought Italian dressing you like, you may certainly sub 1 cup of it in, but I would recommend adding a little bit more garlic, a splash of vinegar and a pinch of salt to it. The pasta needs the extra boost of flavor.

How to Make Italian Pasta Salad

First Cook the Pasta:

This recipe only takes about 15 minutes of actual prep work. Much of the start to finish time is waiting for the pasta water to boil and allowing the pasta to cool. So getting that pot of water on at the very beginning before prepping the veggies or making the dressing should be the first step.

Which Pasta To Use:

I like the fusilli in this recipe because I love the way the oil and vinegar based Italian dressing clings to all that surface area! It really makes it so much more flavorful. I did test this with brown rice pasta, for a gluten-free option. I didn’t love how the pasta was a little limp in appearance when it was cooked according to the package instructions. But we all agreed that we liked the flavor and texture of it.

Prep Dressing and Veggies While the Pasta Cooks:

While you’re bringing that pot of water up to a boil and while it is cooking, you can get your dressing made. See above. And you can also prep the veggies.

Add the Hot Drained Pasta To the Italian Dressing:

The key to maximum flavor is to add the pasta to the oil and vinegar dressing when it is still hot. No need to rinse the pasta once it is drained, the dressing will coat the pasta so it won’t stick together. The hot pasta will absorb the dressing as it cools, and impart overall delicious Italian dressing flavor.

Add the Veggies to the Cooled Pasta:

After the pasta has cooled with the dressing for about 20 minutes, you can add in the artichoke hearts, roasted red peppers, olives, basil and scallions.

Make Ahead Tips for Italian Pasta Salad

The dressing can be made up to 5 days in advance. Store it in a jar in the refrigerator. It will become solid in the fridge, just bring it up to room temperature and whisk it in a large mixing bowl before adding the hot pasta to it.

The entire recipe can be prepared through step three up to twelve hours in advance.

All the veggies, except the tomatoes, can be cut and stored separately in covered containers in the fridge up to 12 hours ahead.

Another option would be to prepare start to finish but omit the tomatoes and basil up to 12 hours ahead. Add them right before serving.

What To Serve With Italian Pasta Salad

Marinate and Grill Something. I love making a batch of My Favorite Garlic Marinade and using it for which ever meat looks good or is on sale. The flavors of the garlic and herbs mimic those in the pasta salad dressing, and would make a nice compliment. The marinade works with chicken, fish, tofu or pork.

Shrimp Kebabs. These Rosemary Shrimp and Tomato Kebabs are a summery grilling treat that would go great with the basil and olives in this pasta salad.

Grilled Steak. This Tomato Herb Flank Steak is a great recipe for entertaining and folks always compliment it when I serve it.

Panzanella. Another Italian salad I love is Panzanella, and this Rainbow Panzanella is so colorful. It would be an easy make ahead side to serve as well.

Italian Inspired Pork Chop Dinner. This Italian Pasta Salad would round out the rest of the meal with this Pork Chops with Arugula Salad

Thanks for reading. If you make this Italian Pasta Salad please come back to let me know by leaving a review and star rating. It really helps a lot! Thanks so much and Happy Cooking!

~Katie

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Description

This easy Italian Pasta Salad is so good! It’s loaded with artichoke hearts, basil, tomatoes, black olives and a big bright and bold garlic and red wine vinegar dressing to make it pop!

Scale 1x2x3x

Ingredients

1 16-ounce box fusilli (gluten-free if desired)

1 clove garlic, minced

½ cup best quality extra-virgin olive oil

¼ cup plus 2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried Italian Seasoning

1 ½ teaspoon salt

½ teaspoon pepper

1 14-ounce can quartered artichoke hearts, drained

1 12-ounce jar roasted red peppers, drained and chopped

1 cup chopped scallions

1 cup cherry tomatoes, red and/or yellow, halved

½ cup black olives, pitted and chopped

½ cup chopped fresh basil

Instructions

Cook pasta according to package instructions until al dente, about 12 minutes.

While pasta cooks, whisk garlic, oil, vinegar, mustard, Italian Seasoning, salt and pepper in a large bowl.

Drain pasta, and immediately add it to the dressing. Toss to coat. Let cool, tossing once or twice, at least 20 minutes. To make ahead, cover and refrigerate up to 12 hours.

Stir artichoke hearts, roasted peppers, scallions, tomatoes, olives and basil into the pasta. Serve immediately or chill.

Notes

The entire recipe can be prepared through step three up to twelve hours in advance.

If you cannot find dry Italian Seasoning, substitute 1/2 teaspoon dry oregano and 1/2 teaspoon dry basil

Nutrition

Serving Size: 1 cup

Calories: 239

Fat: 10 grams

Carbohydrates: 31

Fiber: 3 g

Protein: 6 g

Keywords: pasta salad,pasta,Italian,summer,picnic,barbecue,easy,vegan,healthy

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Source: https://www.healthyseasonalrecipes.com/italian-pasta-salad/

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harborstock0-blog · 6 years ago

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Lentil Minestrone with Swiss Chard and Arborio Rice

Sometimes only lentils will do, and they shine in all their seemingly humble glory in soups. Puy lentils (also known as French lentils) are a favorite of mine because of their unique earthy flavor and also because, unlike many other lentils, they hold their shape well, so providing a chewy texture to that which they feature in.

Here the lentils feature in a hearty minestrone with earthy Swiss chard and Arborio rice, which I have used instead of the more traditional inclusion of pasta. The rice adds additional chewiness, and proves an ideal vehicle for the fragrant and rich flavors of the other components of the soup.

The soup can also be made ahead of time, and as it will thicken over time, especially if made the day before, simply add water to thin it out when reheating or serve spread over some toasted crusty bread to make a thoroughly enjoyable bruschetta.

I made this soup as part of an intimate Mediterranean-themed meal for two, which also featured roasted dggplant involtini and a homemade crusty bread with olives and herbs that I will be sharing soon. In the meantime, if you want to make a bread to go along with this soup, you may want to consider this rustic sun-dried tomato bread, which would also proudly complement the meal, as does a nice glass of robust red wine.

Lentil Minestrone with Swiss Chard and Arborio RiceRecipe by Lisa Turner Cuisine: Italian Published on April 6, 2019

Hearty and savory Italian lentil minestrone with Swiss chard and rice — a complete nourishing meal in one bowl

Print this recipe

Ingredients:

2 tablespoons olive oil

1 onion, chopped

1 large carrot, diced

2 large cloves garlic, minced or crushed

14 oz (400 mL) can diced tomatoes (preferably salt-free)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 to 1 teaspoon chili powder, to taste

1/4 teaspoon ground cayenne

1 1/2 cups French (Puy) lentils, rinsed

8 cups water

1 bay leaf

1/2 tablespoon red wine vinegar

2 teaspoons sea salt, divided, or to taste

1/2 cup Arborio rice or small pasta (shells or macaroni)

1/2 lb (250 g or 2 cups, packed) Swiss chard, stalks removed and leaves chopped

1/4 cup fresh chopped parsley, divided

fresh cracked black pepper to taste

vegan Parmesan for garnish

Instructions:

Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and carrot and sauté for 5 to 7 minutes until softened. Stir in the garlic and sauté for another minute until the garlic is fragrant. Stir in the tomatoes, thyme, oregano, paprika, chili powder and cayenne. Simmer, stirring often, for 5 to 8 minutes, until the tomatoes are thickened. Stir in the lentils, water and bay leaf and bring to a boil.

Reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally. Stir in the red wine vinegar and a teaspoon of the salt, and simmer for another 15 minutes until the lentils are tender and the broth has thickened somewhat.

Stir in the rice or pasta, Swiss chard and about 1/4 teaspoon of black pepper, and cover. Simmer for another 20 minutes, stirring occasionally, until the rice is cooked. If necessary, add more water to achieve your desired consistency.

Stir in half of the chopped parsley, the remaining teaspoon of salt, and more black pepper. Taste and adjust seasonings accordingly.

Serve hot garnished with the remaining fresh chopped parsley and vegan Parmesan (or fresh grated Parmesan cheese).

Makes 6 to 8 servings

Other lentils soups to enjoy from Lisa's Vegetarian Kitchen: Puy Lentil and Tomato Soup French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale French-Style Lentil Soup with Goat Cheese Beet, Lentil and Vegetable Soup Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

On the top of the reading stack: BOSH!: Simple Recipes * Amazing Food * All Plants

Audio Accompaniment: Drowning in Daylight by bvdub

Source: https://foodandspice.blogspot.com/2019/04/lentil-minestrone-with-swiss-chard-and.html

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harborstock0-blog · 6 years ago

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Cheesy Sour Cream Baked Pork Chops

Looking for a low carb way to prepare ordinary pork chops? I have a dish for you, it’s Sour Cream Baked Pork Chops. So easy to make, they are moist, and perfect for the keto diet.

Are you looking for a new way to prepare pork chops? These Cheesy Sour Cream Baked Pork Chops are super easy to make, and they can be put together in a quick minute. They have ingredients you already have in your pantry to in no time at all you will have dinner on your table.

What’s in Cheesy Sour Cream Baked Pork Chops?

These pork chops can be made with boneless pork chops or bone-in pork chops. I often let the grocery store prices dictate what I am going to buy I like to use pork chops that are about 3/8-inch thick for these, as they cook up in a reasonable amount of time. I also use sour cream, and a sprinkle of Cheddar cheese, if you don’t have Cheddar on hand, Swiss cheese is also fantastic.

How long do these take to make?

These pork chops can be made in under 30 minutes, and that’s from start to finish. Most of that time, the pork chops are going to be baking away in the oven. While they are baking you could add some mashed potatoes or even a nice rice pilaf, and you practically have a meal ready. If you are on the Keto diet, you could make some roasted Brussels sprouts or some keto cheesy broccoli.

Love pork chops? Be sure to check out these pork chop recipes

Shake ‘N’ Bake Pork Chops Easy homemade pork chops

Cheesy Sour Cream Pork Chops

Savory cheesy sour cream pork chops are the perfect way to enjoy a keto and family friendly pork chop recipe.

Ingredients

1 1/2 pounds pork chops

1 teaspoon seasoned salt or salt and pepper

1/2 cup sour cream

1/2 cup shredded Cheddar Cheese

Instructions

Preheat oven to 350 degrees.

Place pork chops into a 9 x 13-inch baking dish. Season with seasoned salt or salt and pepper.

Add 2 tablespoons of sour cream to each pork chop. Spread evenly over pork chop to over the meat.

Add a small sprinkle of cheese to the pork chop.

Bake for 20 to 25 minutes.

Source: https://copykat.com/cheesy-sour-cream-baked-pork-chops/

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harborstock0-blog · 6 years ago

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Fresh Tomato Salsa Recipe

Restaurant style salsa! Fresh tomatoes, jalapenos and lime make this homemade fresh tomato salsa recipe exactly the salsa you want to dip your chips in. I am always making this recipe when I’m in the mood for homemade salsa.

I don’t know about you, but I have a hard time containing myself from buying too much every time I’m at my farmer’s market or favorite local produce shop.

How could you resist not going home with one of everything here??

Greens of every kind (I came home with swiss chard, fresh spinach and dandelion greens on this trip), local tomatoes (ours typically come from Ruskin, FL and you can literally smell the freshness as you walk up to the boxes of tomatoes), and a variety of beautiful eggplants, peppers and squashes you don’t typically see on your regular trip to the grocery store. Produce heaven!! I love it. Absolutely love it.

I pretty much always come home with a big bag of tomatoes. That’s a given.

One of my favorite things I like to make with fresh tomatoes is salsa. Have you tried making your own salsa? It’s so easy! I sometimes use fire roasted canned tomatoes, but when it’s a season I can get my hands on awesome tomatoes I use those instead – the flavor is so fresh and incredible.

ripe tomatoes

onion,

jalapeños

limes

olive oil

fresh cilantro

ground cumin

Coarse salt and fresh ground pepper

That’s the basic line up to make the freshest homemade salsa you will ever dip your chips into.

Put everything in a large food processor (or blender) and pulse several times.

Build your own salsa bar with these fresh homemade salsa recipes – and don’t forget to have some good chips and margaritas to go with them!

Mango, Avocado and Black Bean Salsa

Pineapple Salsa

Zesty Corn Salsa

Peach Salsa | She Wears Many Hats

Tomatillo Salsa Verde | Add A Pinch

Roasted Tomato Salsa | Healthy Joyful Eats

Zucchini, Corn and Avocado Salsa | Two Peas and Their Pod

Roasted Chili Corn Salsa | From Valerie’s Kitchen

Ingredients

1 1/2 pounds fresh, ripe tomatoes, cut into large pieces

1 small onion, cut into large pieces

1 or 2 jalapeños, seeded and cut in large pieces (1 or 2 jalapeños depends on your desired heat level)

2 limes

1 tablespoon olive oil

1 handful (1 cup) fresh cilantro

1/2 teaspoon ground cumin

Coarse salt and fresh ground pepper, to taste

Instructions

Before adding the tomatoes to the food processor, gently squeeze out juices (this will avoid salsa becoming to watery). Cut the onions into large pieces.

Add the tomatoes to the KitchenAid® 14-Cup Food Processor along with onion, jalapeño, juice of two limes, olive oil and fresh cilantro. Season the batch of tomatoes, onions and jalapeños with cumin, a big pinch of salt and pepper.

Process salsa by hitting the Pulse button of the KitchenAid® Food Processor 15-20 times, until it is at the consistency you are looking for.

Taste for salt and pepper and adjust if necessary.

Serve immediately or store in an airtight container for up to 3 days for best flavor.

(Disclosure: I am a paid contributor for the KitchenAid blog, The Kitchenthusiast. I was provided a food processor and compensation for this recipe and article. There are affiliate links in this post, I make small earnings through any purchases made through these links. Thank you so much for supporting Aggie’s Kitchen!)

Follow Aggie’s Kitchen’s board Appetizers, Snacks & Party Food! on Pinterest.

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There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!

Source: https://aggieskitchen.com/fresh-tomato-salsa/

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harborstock0-blog · 6 years ago

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Vanilla Sauced Bread Pudding

We had a lovely lunch at our friend's Tina and Tony on Thursday. Tina is an excellent cook, and also used to cook for a living like I did. I love going there for lunch. Aside from the wonderful food, I know we are going to enjoy some great companionship with two people we really love to spend time with.

Our meal was really lovely (no surprise)! We feasted on Beef Pot Roast, roasted potatoes, carrots, string beans and cauliflower cheese. It was all very tasty. (It always is!)

She actually had two desserts. One was a slimming world friendly Jelly Dessert with fruit, and the other was this fabulous Vanilla Sauced Bread Pudding!

She very graciously shared the recipe with me so that I could share it with you and here it is. Twenty four hours later I was making it for Todd, that's how good it was and how much we enjoyed it! High accolades indeed!

I just happened to have a stale French stick that needed using up, so it all seemed to be meant to be. I have a box of diet food arriving today, that I will be trialing a new Diet Plan all next week, so I wanted to get any desserts out of the way and out of the house before then!

This really is a fabulous pudding and very simple to make. Its basically just bread, milk, butter, sugar and eggs, with some vanilla and nutmeg for seasoning.

Here's a handy tip if you are like me and grate your own fresh nutmeg. I always end up with little bits from the ends of the nutmegs, which I have always been afraid to grate on my micro plane. I don't relish the idea of grated knuckles or finger tips.

What I do now is to save up a bunch of the ends until I have a few and then I grind them in my Cook House Coffee/Spice grinder. It works a charm! No waste and perfectly ground nutmeg!

Basically you soak the bread and raisins in milk and butter until it softens and then beat in eggs, sugar, vanilla and nutmeg, pour it into a buttered baking dish and bake.

If you are not fond of raisins you could use chocolate chips, or vanilla chips, or dried cherries or cranberries . . . . chopped dried apricots, figs or dates . . . any dried fruit or even mix of dried fruits in the same quantities would work well!

Once the pudding is baked you make a simple vanilla caramel sauce, which goes together in a flash on top of the stove.

I like to pour just a little bit of this on top of the hot pudding when it comes out of the oven . . . it glazes it very nicely.

After that it is ready to be spooned out into bowls . . . with some more of the sauce on the side . . .

ready to pour over each serving . . . mmm . . . .

This is so, so, soooooo good . . .

The pudding is a but crisp on the outsides, but soft and unctuously moreish on the insides . . . studded with sticky raisins . . .

This is wonderful just as is with just more of the sauce spooned over top . . . or with some pouring cream or warm custard . . . the North American in me would enjoy this with cold vanilla ice cream! The glutton in me would enjoy it with anything, or even nothing at all! 😉

Yield: 8Author: Marie RaynerPrint Recipe

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Vanilla Sauced Bread Pudding

prep time: 15 minscook time: 45 minstotal time: 60 mins

This delicious bread pudding was served at my friend Tina's the other day. She was gracious enough to share the recipe with us. Serve on it's own with more of the sauce poured over top, along with cream, warm custard or even vanilla ice cream if you wish!

ingredients:

240g stale white bread, cut into cubes (4 cups, or 8 thick slices)

75g raisins (1/2 cup)

480ml whole milk (2 cups)

60g butter (1/4 cup)

95g sugar (1/2 cup)

2 large free range eggs, beaten lightly

1 TBS vanilla

1/2 tsp ground nutmeg

For the sauce:

120g butter (1/2 cup)

95g sugar (1/2 cup)

100g soft light brown sugar (1/2 cup, packed)

120ml heavy cream (1/2 cup whipping cream)

1 TBS vanilla

To serve: (optional)

pouring cream, warm custard sauce, or vanilla ice cream

instructions:

Put the milk for the pudding in the microwave along with the butter. Heat just to melt the butter. Put the cubed bread into a large bowl along with the raisins. Pour the milk/butter mixture over top, pressing down to submerge completely. Let stand for 10 minutes.

Preheat the oven to 180*c/350*F/ gas mark 4. Butter a large shallow casserole dish. (1 1/2 litre/1 1/2 Qt) Whisk the eggs, sugar and vanilla into the bread mixture along with the nutmeg. Pour into the prepared baking dish. Bake in the preheated oven for 40 to 50 minutes until just set in the centre.

Measure the butter, both sugars and cream into a saucepan. Cover over medium heat, stirring occasionally, until the mixture comes to the boil and thickens. Remove from the heat and whisk in the vanilla.

Spoon a bit of the sauce over the pudding to cover. Serve warm, spooned into dessert dishes with the extra sauce on the side to pour over top. Pass cream or custard if desired, or serve with some vanilla ice cream.

I know . . . most bloggers out there are posting diet dishes now, helping you to shed the pounds after all of the holiday excess. I am not one to follow trends. You won't find veganuary on here or any other gimick. I won't pretend to be what I am not. I also don't do New Year's resolutions, but am looking forward to trying this new Diet Plan next week. Thankfully I will still be able to cook for Todd! Happy weekend and Bon Appetit!

Source: https://theenglishkitchen.blogspot.com/2019/01/vanilla-sauced-bread-pudding.html

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harborstock0-blog · 6 years ago

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Palak Paneer (Spinach with Paneer Cheese)

Palak paneer (or saag paneer) is a very popular North Indian dish that regularly appears on menus throughout the world. Succulent pieces of paneer cheese are served up with creamy cooked spinach and a blend of spices. I adore this dish and as with most dishes that can be enjoyed at restaurants, there is nothing finer than making your own version at home.

There is a subtle difference between the terms palak and saag, though this dish is sometimes served as palak paneer and at other times as saag paneer. Palak means spinach, whereas saag can mean any mixture of greens, which can include spinach but also mustard greens and fenugreek leaves for example. There are many variations of the dish and I've provided a straightforward one that takes very little time to make and pairs well with other dishes. No matter what you wish to call it, this favorite is popular for a reason. Just try it and see and experiment according to your tastes.

Palak Paneer (Spinach with Paneer Cheese)Recipe by Lisa Turner Cuisine: North Indian Published on October 23, 2018

Classic North Indian dish of cooked spinach with spices and fried paneer cheese

Print this recipe

Ingredients:

5 tablespoons ghee or oil

14 oz (400 g) paneer cheese, cut into 1-inch cubes

1 medium onion, chopped

1-inch fresh ginger, minced or grated

2 cloves garlic, minced or crushed

3 fresh red chilies, seeded and finely chopped

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon ground turmeric

1 teaspoon garam masala

1/2 teaspoon ground cumin

1 medium tomato, diced

2 lbs (900 g) fresh spinach, washed, trimmed and roughly chopped

1 to 1 1/2 teaspoons sea salt, to taste

1 teaspoon fresh lemon juice, or to taste

Instructions:

Heat 2 tablespoons of the ghee or oil in a large non-stick frying pan over medium heat. When hot, add the cubes of paneer cheese and fry, flipping the cubes often, until golden brown on all sides. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.

Heat the remaining ghee or oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until the onion begins to soften. Add the ginger, garlic and chilies, and stir for another few minutes. Now add the cumin seeds and spices, and continue to stir for another minute or two or until fragrant.

Now stir in the tomato and add the spinach a few handfuls at a time, stirring often, and adding more spinach gradually, until all of the spinach is added and wilted. Sprinkle in a few teaspoons of water if needed.

Stir in the fried pieces of paneer cheese and salt, reduce the heat to medium-low, and simmer uncovered until most of the liquid has evaporated, stirring often.

Stir in the lemon juice, cover and let sit for a few minutes before serving.

Serve hot with Indian flat breads, fresh cooked basmati rice, and a soup on the side.

Makes 6 to 8 servings

Other paneer dishes to enjoy from Lisa's Vegetarian Kitchen: Aloo Palak Paneer Pie Curried Red Kidney Beans with Paneer (Paneer Rajma) Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy) Classic Mattar Paneer

I'm sharing this with Eat Your Greens, a monthly event alternately hosted by Shaheen of Allotment to Cooking and The VegHog.

On the top of the reading stack: The Devil Tree

Audio Accompaniment: Carbon Based Lifeforms - The Path

Source: https://foodandspice.blogspot.com/2018/10/palak-paneer-spinach-with-paneer-cheese.html

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harborstock0-blog · 6 years ago

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New Orleans Style Shrimp and Grits

If you have never had Shrimp and Grits in New Orleans you are missing out. Next to beignets and po boys I can’t think of a food that defines New Orleans for me as Shrimp and Grits do.

Every time I go to New Orleans I seek out certain dishes. For me, Shrimp and Grits are one of those dishes that I have to have when I go to town. If you have never had Shrimp and Grits you are missing out on one of those dishes that is simply perfect.

The Grits

If you don’t live in the South you may not have had this corn-based cereal in a magical way. What makes these grits amazing? By using half water and half whole milk the grits are creamy and flavorful. When you prepare them with just water, the corn doesn’t open up as it does with milk.

The Barbecue Shrimp

The Barbecue Shrimp was originally prepared at Pascale Manale, if you are ever in New Orleans, I would highly recommend going to this old school restaurant. White table clothes, attentive service, and spectacular food is the way to spend an evening.

Barbecue shrimp is shrimp that is cooked in a cajun-spiced, garlic, and beer marinade, typically the cooking sauce is thin, but this one is different. This version creates a thick and savory sauce to enjoy with the grits.

Love Southern Cooking? Be sure to try these Southern-inspired recipes

Popeyes Red Beans Copycat Popeyes Cajun Rice Cheesy Jalapeno Cornbread

New Orleans Style Shrimp and Grits

Make delicious New Orleans style Shrimp and Grits at home with this classic dish.

Ingredients

Grits

1 cup stone-ground grits

2 cups water

2 cups whole milk

1 cup shredded Romano Cheese

Shrimp

1 tablespoon butter for sauteing shrimp heads

2 pounds large shrimp heads on are preferred

1/4 pound butter

1 tablespoon minced garlic

2 tablespoons Worcestershire sauce

1/2 cup beer Budweiser, Abita, or other light tasting beer

1 tablespoons cajun seasoning like Slap Ya Mamma

1 teaspoon crab, shrimp & crawfish boil

1/2 teaspoon thyme leaves

1/8 teaspoon oregano

1/2 teaspoon rosemary leaves crushed

5 tablespoons butter for finishing dish

Instructions

Grits

Add 1 cup of grits to 2 cups of water, and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent sticking.

Add cheese just before serving, and stir through until the cheese has just melted.

Shrimp

Rinse shrimp in cold water. Pinch off heads of shrimp and place in a large skillet with 2 tablespoons of butter. Saute shrimp heads until the fat in the shrimp heads melts. The oil will turn red in color. Remove heads.

While the shrimp heads are sauteing, peel and devein the shrimp.

In the large skillet add the 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire sauce, crab boil, and cajun spices. Add the beer and stir.

When the sauce begins to bubble add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more, and remove shrimp.

Continue to cook the sauce until it reduces by 1/3, and remove from the stove. When you remove the sauce from the stove, add the 5 tablespoons of butter. Shake and stir the sauce in the pan until the butter melts into the sauce. The sauce should be thick now.

To Serve

Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl.

Nutrition Facts

New Orleans Style Shrimp and Grits

Amount Per Serving

Calories 924 Calories from Fat 486

% Daily Value*

Total Fat 54g 83%

Saturated Fat 32g 160%

Cholesterol 715mg 238%

Sodium 2586mg 108%

Potassium 525mg 15%

Total Carbohydrates 42g 14%

Dietary Fiber 1g 4%

Sugars 7g

Protein 62g 124%

Vitamin A 49.6%

Vitamin C 14.8%

Calcium 76.4%

Iron 34.6%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://copykat.com/new-orleans-style-shrimp-and-grits/

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harborstock0-blog · 6 years ago

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Pilot orders pizza for passengers stuck on snowy tarmac

From www.dailynews.com By DAVID MATTHEWS

Talk about a first-class act.

Passengers on an Air Canada Toronto-to-Halifax-bound flight were rightly bummed out when a snowstorm forced them to make an unscheduled landing in New Brunswick Monday night.

Luckily for them, the flight’s pilot ordered 23 pizzas to be delivered the plane as it waited on the tarmac.

The pilot ordered the fresh pepperoni-topped pies from Minglers Restaurant and Pub in Oromocto.

The manager of the restaurant said the staff found the unusual order hilarious.

[More U.S. News] Melania Trump is using her 'Be Best' anti-bullying platform to criticize the media now »

"We told him we could have them made in an hour or hour and a half," manager Jofee Larivée told CNN.

When the pies were ready, they was delivered to the plane’s door on the tarmac.

On tarmac in Fredericton on flight #608 flight diverted from HALIFAX PIZZA had arrived! #cbc #aircanada pic.twitter.com/VlXxdbiOty

— Bill Karsten (@bill_karsten) March 5, 2019

The passengers were stuck on the plane for about eight hours after boarding in Toronto. The flight typically takes about two hours.

[More U.S. News] Michael Cohen’s fraud allegations prompted New York regulators to subpoena Trump Org insurance broker »

According to Larivée, the pilot even called back on Tuesday to thank her and her staff for getting the pizzas to the plane so quickly.

America’s Favorite Pizza Chains101 Best Pizzas in AmericaThe Best Pizza in Every State GalleryAmerica's 15 Best Cities for Pizza

After being waylaid for the night, the flight landed in Halifax Tuesday afternoon.

Source: https://www.thedailymeal.com/eat/ny-news-pilot-orders-pizza-passengers-snow-20190305

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harborstock0-blog · 6 years ago

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Popcorn Broccoli Recipe | Perfectly Roasted Broccoli

Salt + pepper + avocado oil + garlic. This, my friends, is a winning combination that will never let you down.

I pair this combination with my roasted broccoli on the regular to create a go-to side dish that will make your broccoli as delicious and as addictive as a bowl of popcorn.

It’s quick. It’s simple. And yes, it just so happens to be be good for you (lol, don’t tell my kids!).

Sometimes we make double batch, toss it all in and big bowl and eat it with out fingers (it’s really that good!).

I’m telling you, once you try your broccoli this way, you will be obsessed (in a very good way!).

Do you have leftover broccoli stems? TRy this Soup

more easy veggie Recipes

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1 large head of broccoli

2 teaspoons avocado oil

Fat pinch of kosher salt and ground pepper

1 teaspoon garlic powder

1 tablespoon grated Parmesan cheese

Directions:

Pre heat oven to 400.

Clean and dry the broccoli before cutting the florets into small bite size pieces (save the stems for another time).

Place all the florets in a large bowl and drizzle with olive oil, salt, pepper, garlic, powder, and Parmesan cheese. Using your hands, toss all of the ingredients together being sure that all the broccoli has a nice thin coating of the oil and spices.

Spray a rimmed baking sheet with cooking spray and place all the broccoli on the sheet. Be sure that the broccoli is not over crowded.

Pop in the oven for 15 minutes and then flip the broccoli and pop back in for another ten minutes or until the broccoli is tender on the inside and crispy on the edges. Enjoy!

Source: https://cleananddelicious.com/2018/12/28/video-popcorn-broccoli/

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harborstock0-blog · 6 years ago

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Vegan bun noodles with tofu

Summer is a quieter time for most blogs, as people go on holiday or simply spend less time on their digital devices and in the kitchen. If you are not ready for it, it can be a bit demoralising to see your traffic stall all of a sudden. As I’ve been blogging for over 4 years now, I am finally getting used to all the ebbs and flows of an online business and try to embrace them rather than to fret. Instead, I take as much time off as I can in between the recipes and try to do more things for myself.

I went to my first yoga class in ages this week. It was challenging as I definitely never push myself this much when I do my 15 minute morning practice at home, but I enjoyed how it made me feel afterwards. I am a touch tender today, but I am planning to incorporate it into my weekly schedule, especially that I am able to cycle there and back along a leafy bicycle path, which makes it all the more enjoyable.

I’ve also started doing some pottery workshops. I (or rather Duncan as the first workshop was my b’day present from him – ain’t he lovely?) found a great teacher and I have been to two day long workshops so far and I am scheduled to do another one soon. I already have three bowls I made on a wheel during my first session and although they are far from perfect, I am amazed that I managed to produce something half decent. I am looking forward to getting better at this and who knows, maybe one day I will be able to shoot food on my own pottery? That’s definitely the dream.

I think it’s pretty common that your appetite for cooking and your appetite in general decreases in warm weather. I could live on salads, iced coffees, fruit and perhaps I could find some room for vegan ice cream. Who am I kidding, I totally could!! This Vietnamese inspired dish is a perfect heat buster. To begin with, it is eaten cold. It’s loaded with heaps of raw veggies, sprouts, herbs and if you want a bit more substance, some pan-fried (or baked) tofu is a perfect low-effort addition. Both me and Duncan love this dish and we often order it in a Vietnamese fusion restaurant in town.

Traditionally, bun noodle bowl is served with nuoc cham, which is a simple dressing of lime juice, fish sauce, chilli and sugar. As vegan fish sauce can be tricky to get, I decided to shake things up a little and paired my bowl with a simple 2 in 1 dressing that is made from commonly available ingredients. It doubles up as a dressing and tofu marinade too, so that you can spend more time relaxing with your loved ones or reading a good book in the sun rather than slaving by the stove 😉 .

PS: If you make my vegan bun noodles, don’t forget to tag me on Instagram as @lazycatkitchen and use #lazycatkitchen hashtag. I love seeing your takes on my recipes!

serves: 2

prep: 15 min

cooking: 5 min

Ingredients

MARINADE AND DRESSING (2 in 1)

NOODLE BOWL

200 g / 7 oz firm (cotton not silken) tofu, pressed and cubed

peanut oil (or other high smoke oil), for frying (optional)

3 tsp cornflour / cornstarch (optional)

100 g / 3.5 oz bun rice noodles (or rice vermicelli)

2 large handfuls of sprouts

2 small carrots, ribboned

½ long cucumber, sliced thinly

6 radishes, sliced thinly

1 baby gem lettuce, leaves shredded roughly

a large handful of mint and coriander leaves

1 spring onion/scallion, finely sliced

¼ cup roasted (unsalted) peanuts, crushed

Method

Prepare the marinade by mixing all of the ingredients together.

Place cubed tofu in a single layer in a shallow container. Pour a quarter of the marinade over it. Allow it to absorb the flavours for as long as you can (overnight is ideal but 30 minutes will do), spooning the marinade over the exposed tofu cubes now and again to ensure all the tofu is evenly flavoured.

Set the rest of the marinade aside for the flavours to infuse, it will act as a dressing later.

Heat up 2 tbsp of peanut oil in a medium, non-stick pan (or wok). Remove the tofu from the marinade and just before you are ready to place it on the hot oil, sprinkle a thin layer of cornstarch over the top of it.

Place the tofu on the hot oil and fry until golden brown on one side, then flip and continue frying until golden brown on all sides. Alternatively, you could simply bake the tofu on a lightly greased baking tray in a 180° C / 355° F oven for about 20-25 minutes, turning the pieces over once halfway through the baking time.

Cook your noodles according to the instructions on the packet. Refresh under a cold tap and set aside.

Blanch the sprouts by pouring boiling water over them for a few seconds, draining them and immersing them in ice cold water immediately after.

Divide cold noodles, fresh veggies, blanched sprouts and tofu between two bowls. Top with lots of fresh herbs, spring onion and crushed peanuts.

Notes

Typically, this dish gets topped with fried shallots, which you can buy in a good Asian grocer. I skipped this ingredient to make the dish healthier.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

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Source: https://www.lazycatkitchen.com/vegan-bun-noodles-tofu/

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harborstock0-blog · 6 years ago

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Tteokbokki (Spicy Stir-fried Rice Cakes)

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

What is tteokbokki?

Tteokbokki (or ddeokbokki), 떡볶이, is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home.

Unlike gungjung tteokbokki, which has been around for hundreds of years, the red spicy tteokbokki has a relatively short history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack.

The dish has continued to evolve over time. Other ingredients such as fishcake, ramen, dumplings, egg, seafood and even cheese have been added, and it has become highly commercialized by small vendors and restaurants.

By the time I was growing up as a child, tteokbokki had become quite popular as a street food. The tteokbokki I grew up with was in its classic form without all the add-ins you see today. I have fond memories of eating it from street carts or market stalls as an after-school snack.

This tteokbokki recipe was originally posted in March 2012. I’ve updated it here with more information, new photos and minor changes to the recipe.

Tteokbokki rice cake

Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. The thick type is sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter type is used for tteokbokki, hence the name tteokbokki tteok (떡볶이떡).

You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe, or it will take much longer to cook.

Tteokbokki rice cakes are sold freshly made, refrigerated, or frozen at Korean markets. They come in various shapes and sizes. Needless to say, locally made fresh ones are the best ones to use, but good quality refrigerated ones are fine as well. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy.

Tteokbokki sauce

The spicy tteokbokki sauce is usually made with a combination of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean red chili pepper flakes). Some people simply make it with gochujang, and some only use gochugaru.

If you don’t like it too spicy, simply use gochujang without any red chili pepper flakes. To make it really spicy, adding more red chili pepper flakes is the way to increase the heat level without altering the saltiness and sweetness.

In this updated recipe, I provided another ratio of gochujang and gochugaru for you to try. It gives a cleaner-tasting spicy kick.

In any case, be aware that the level of spiciness varies widely among different brands of gochujang and gochugaru.

Other ingredients

As mentioned above, other ingredients such as ramen, dumplings, boiled eggs, seafood, and even cheese are often added to this dish.

Here, I kept the recipe simple with eomuk (fish cake), green cabbage, and scallions, which is how we used to eat tteokbokki growing up.

Anchovy broth is typically used for a depth of flavor, but you can simply use water if you like. For vegan tteokbokki, use water or vegetable broth and omit the fish cake.

More tteokbokki variations

Gungjung tteokbokki Seafood cheese tteokbokki Soupy tteokbokki

Did you make and love this tteokbokki recipe? Please rate the recipe below in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Tteokbokki - Spicy stir-fried rice cakes

Spicy stir-fried Korean rice cakes

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) - See note.

1 sheet eomuk 어묵 fish cake - aka oden

4 ounces green cabbage yangbaechu, 양배추

1 - 2 scallions

3 cups anchovy broth or water

3 tablespoons Korean red chili pepper paste gochujang, 고추장 - see note)

1 - 3 teaspoons Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see note

1 tablespoons soy sauce

2 tablespoons sugar (or use 1 tablespoon if you like it less sweet)

1 tablespoon corn syrup or 1 more tablespoon sugar

1 tablespoon minced garlic

1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Locally made fresh rice cakes are the best ones to use, but good quality refrigerated ones are okay too. Try avoiding frozen ones if you have other options.

2. Another combination I like that you should try: 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1-1/2 tablespoons soy sauce. Everything else stays the same.

3. Finely ground gochugaru works better with this recipe. You can grind your normal gochugaru in a spice grinder to make it finer.

4. Tteokbokki doesn't reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.

5. This recipe is an update of the tteokbokki recipe that was originally posted in March 2012. I've updated it here with more information, new photos, and minor changes to the recipe.

Source: https://www.koreanbapsang.com/tteokbokki-spicy-stir-fried-rice-cakes/

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