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apple and honey pizza + wheat harvest!
Today is the last day of wheat harvest! It was earlier than expected this year because it was such a hot and dry summer. The wheat fields are soooo pretty so I'm kind of sad they'll all be picked now but one perk of this earlier wheat harvest is that Eggboy will have some breathing time before beet harvest, some of which will be spent at summer camp!!! Since it’s been a good few years since I took a camera out to the fields, I thought it would be fun to have Chantell and Brett come out and capture the harvest, the wheat, and a fun thing to do with the wheat: mill it into flour and make pizza with it!
Wheat harvest is less intense of a harvest than sugar beet harvest because you can only harvest the wheat when it’s very dry, meaning that you can’t really start until 11am, and then you have to stop at sundown, so there’s still time at night to sit on the couch and eat a taco and watch half an episode of Breaking Bad. (Sugar beet harvest goes 24 hours a day… no time for couch or TV.) But that doesn’t mean it’s less dramatic!! The way the fields are so golden and create big poofs of dust when the combines roll through creates the coolest scene.
Once it’s harvested, the wheat, which is hard red spring wheat, gets brought to the mill in town where it’s ground into flour and shipped all over the country. Some of it becomes King Arthur Flour! Some goes into pancake mix. And some of it (the high protein variety) gets sent to the Bronx to make bagels!!!
And then there’s like .00000001% of it that Eggboy has brought in for me to blend in the Vitamix and play around with. I added some to challah and it came out reeeeally dense. It was bad. But that density works really well in pizza dough, so I’ve been adding it to my current favorite pizza dough, which is based on the recipe in Bread Toast Crumbs. It’s a no-knead recipe that only needs to rise for an hour and a half, so it’s the best on pizza Fridays when I forget to make dough the day before. And the nutty whole wheatiness of our home-milled flour goes splendidly with this new concoction: apple and honey pizza! With apples from our trees!!!
Apple and honey pizza is a Rosh Hashanah-ready recipe I’ve been wanting to make for a while and it works because sharp sharp cheddar, pepper-y arugula, and punchy balsamic all balance out the sweetness of the apples and honey so it definitely does still feel like a good salty savory situation. In a slightly dainty move, the crust here is really thin and crisp, so you could totally house the whole thing for supper or serve it as an appetizer flatbread thing. There’s no real sauce, just some slow cooked olive oily onions, and brie would be en excellent alternative to the sharp cheddar. Overall it strikes a perfect combo of sweet, salty, and acidic, so it's fully ready for a sweet (yet balanced!) new year!
apple and honey pizza
serves 2-4
ingredients
Dough:
1 1/3 c (173g) all-purpose flour, plus more for dusting 2/3 c (86g) whole wheat flour 1 tsp kosher salt 1/2 tsp instant yeast 1 c (236 ml) lukewarm water
Toppings:
1/4 c (50g) olive oil 1 yellow onion, thinly sliced 2 sprigs fresh thyme 6 oz (170g) sharp cheddar, shredded 1 apple, thinly sliced leaves of 1 sprig of rosemary, chopped Black pepper Kosher salt 4 tsp honey Crushed red pepper 2 handfuls of arugula A drizzle of balsamic glaze
clues
In a medium bowl combine the flours, salt and yeast. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours (or overnight).
Meanwhile, heat the olive oil in a skillet over low heat and add the onion and thyme sprigs and cook for about 45 minutes, until very very soft.
Preheat the oven (ideally with a pizza stone) to 500ºf, cut out two big sheets with parchment paper, and dust liberally with flour. Divide the dough into two parts, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out until the dough is very thin, just a little thicker than 1/4” (and again, feel free to dust dust dust with flour as you're rolling).
Discard the thyme leaves from the onion mixture and transfer the onions and the excess olive oil to the dough, spreading it around to distribute evenly. Top with the cheese, apple slices, rosemary, and black pepper, and sprinkle the edges with salt. Using a pizza peel or baking sheet, slide the dough onto baking stone and bake until the cheese is splotchy with brown marks; begin checking for doneness at 7 minutes. If you don’t have a baking stone, you can simply bake on a baking sheet.
Drizzle the pizzas with honey, sprinkle with crushed red pepper, top with arugula, and a drizzle of balsamic glaze. Enjoy!
Source: http://mynameisyeh.com/mynameisyeh/2018/8/apple-and-honey-pizza-wheat-harvest
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Grilled Chili Lime Flank Steak
Flank steak is an odd cut of beef. I don’t care what anyone says. It’s fairly lean, relatively affordable, and its texture has a coarse, ropy look. At first glance you might say, “No thanks, I’ll take the New York Strip!”
But flank steak, also known as London Broil, is a delightful cut of meat! It cooks quickly, takes marinades beautifully, and is easy to serve to a crowd! You’ve probably eaten it before and never realized it because it’s the cut most often used for fajitas.
THE SECRET TO TENDER, JUICY FLANK STEAK
You really need a three-pronged approach.
Use acid in your marinade. It helps to break down proteins in the meat, making it more tender.
Flank steak is lean. Like most lean meats you need to cook it fast and hot!
Finally, slice it thin across the grain of meat, which shortens the muscle fibers, creating a more tender bite of meat.
That’s it!
WHAT MAKES A GOOD FLANK STEAK MARINADE?
Flank steak needs a little acid to help tenderize the fibrous muscle and provide flavor. Do this, and you will have tender, succulent slices of beef. Skip this step, and there’s a good chance you’ll be chewing shoe leather.
Vinegar and lime juice are both great with flank steak. I also tested this recipe with buttermilk, but I personally didn’t care for it and thought the vinegar and lime juice did a better job of both seasoning and tenderizing the beef.
For this recipe, I used a combination of white wine vinegar and lime juice.
HOW LONG SHOULD I MARINADE FLANK STEAK?
I came across some research that said you shouldn’t marinade flank steak longer than two hours because it could “scorch” or toughen the meat. The reason you’ll see this is because acid breaks down proteins, and when those proteins break down too much water is released and the muscle becomes tough.
But marinades in tighter cuts of meat like flank steak really don’t penetrate deep into the tissue like they would with fish, so you have a little more leeway.
I tested this marinade after two hours, and again after eight hours. Both times the meat was tender and flavorful. I also tried it after 24 hours and found the meat a little tough compared to the others. Just to be on the safe side, I wouldn’t marinade this overnight.
CAN YOU MARINADE AND FREEZE FLANK STEAK?
Feel free to freeze this steak with the marinade! Make the marinade in a zip top bag, add the steak and turn to coat. Squeeze as much air out as possible, then store it in the freezer for up to 3 months.
Take the steak out of the freezer and thaw it in a bowl of water a couple of hours before you want to grill it or the morning before you plan to grill it.
HOW TO GRILL FLANK STEAK
Flank steak is an odd shaped cut where one end is usually thicker than the other by as much as an inch. This alone can make cooking it a challenge, but this is actually an easy problem to solve using one of two methods.
Method 1: Pound it thin. Cover the surface of the steak with parchment or plastic wrap. Then use either a meat mallet or heavy skillet to pound the thickest part of the steak until it’s closer in size to the thinner parts. Then marinade as directed.
Method 2: Cook it over two heat zones. Create a hot and warm zone in your gas or charcoal grill. Place the thickest part of the steak on the hot zone, and the thinner part over the warm zone. This is my preferred method.
HOW LONG TO GRILL FLANK STEAK
Lean cuts of meat like flank steak are really best when served medium rare. If you cook it to the medium stage or beyond, the meat is tough and chewy rather than juicy and succulent, so shoot for medium rare even if it’s not your normal range.
Remember, too, that time is variable. To get a perfectly cooked steak every time, insert a meat thermometer through the side of the thickest part of the steak.
Medium: 8 minutes per side (145°F)
Medium Rare: 6 to 7 minutes per side (135°F)
Rare: 5 to 6 minutes per side (125°F)
These times are based on cooking the steak with the two-zone method, not the method of pounding the meat thinner. The cooking times may be faster if you used the pounding method.
NEED MORE GRILLED MEAT? TRY THESE!
Source: https://www.simplyrecipes.com/recipes/grilled_chili_lime_flank_steak/
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Vegan Japanese Potato Salad
Potato salad is a classic summer food in my mind. It goes so perfectly with other picnic foods or foods that you might cook on the grill. My FAVORITE style of potato salad is Japanese potato salad, which I’ve written about before.
As I previously wrote, Japanese-style potato salad is bit different because you roughly mash the potatoes before adding the other ingredients. You also use Japanese mayonnaise, which I loooooooove, and add sliced cucumbers and carrots. It’s made with Japanese-style mayonnaise, which is a bit tangier, sweeter, and creamier than American mayonnaise, which also influences the final flavor of the potato salad. Veganizing my Japanese potato salad recipe is super easy. Just replace the mayo with a veganized mayo (and hey, I just shared a recipe for a vegan Japanese-style mayonnaise…how convenient!), and do not add the egg. In place of the egg you can always add a bit of Indian black salat (kala namak), which has a distinct egg smell and flavor. (I buy mine at either an Indian market or Asian market.)
This is a veganized version of my Japanese potato salad recipe. Japanese-style potato salad is bit different because you roughly mash the potatoes before adding the other ingredients. You also use Japanese mayonnaise and add sliced cucumbers and carrots.
Author Rachael Hutchings, www.LaFujiMama.com
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into large 2-inch chunks
1 small carrot, peeled
5 inches Japanese cucumber, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
1/8 small red onion, finely chopped
3/4 cup vegan Japanese-style mayonnaise
1 tablespoon unseasoned rice wine vinegar
1/2 teaspoon Indian black salt (kala namak), plus more to taste, optional
Instructions
Put the potatoes, carrot, and a large pinch of fine grain sea salt in a large pot and cover them with cold water. Bring the water to a boil over medium heat and let the potatoes simmer until they are fork tender. Remove the carrot when it is starting to soften, but before it can be pierced through with a bamboo skewer. Start checking the carrot and potatoes after they’ve been simmering for about 8 minutes. When the potatoes are done, drain them well.
While the potatoes are cooking, sprinkle the cucumber slices with 1 teaspoon of fine grain sea salt, toss, and let them sit for 5 to 10 minutes, then gently squeeze them and drain out the excess cucumber water.
Slice the cooled carrots in half lengthwise, then slice each half into thin half-moons. Coarsely mash the potatoes so some small chunks of potato still remain, then let the mash cool.
After the potato mash has cooled, stir in the cucumbers, carrots, red onion, and hard-boiled eggs. Gently stir in the mayonnaise and rice wine vinegar. Add additional mayonnaise, if desired. Cover the potato salad with plastic wrap, or place it in an airtight container and let it chill in the refrigerator for at least 1 hour.
Recipe Notes
If you don’t have access to Japanese cucumbers, use a thin-skinned cucumber like a Persian cucumber or small snacking cucumbers. If you only have regular cucumbers, peel them, slice them in half lengthwise and remove the seeds, then thinly slice them.
Japanese mayonnaise is typically made with rice vinegar, which gives it a different flavor from American mayonnaise which is made from distilled vinegar or lemon juice and is a bit sweeter and creamier than American mayonnaise. The most well-known Japanese brand of mayonnaise is Kewpie, sold in plastic squeeze bottles in many Asian markets here in the US. Since Kewpie mayonnaise is not vegan, you can make your own! Or you can just substitute your favorite vegan mayo.
This potato salad is also delicious with other veggies thrown in, like fresh peas or corn. Get creative!
Tagged as: gluten-free, Japanese food, Japanese Potato Salad, plant-based, potato salad, vegan, vegan potato salad
Source: https://www.lafujimama.com/vegan-japanese-potato-salad/
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16 Must-Read Books for Summer
Summer has arrived, and with it (hopefully) long stretches of time that can be filled perfectly with a good book. Here are some the best books to read this summer. Throw in your tote or carry-on this season and enjoy!
16 Must-Read Books for Summer
Cozy up in the sun with your new favorite read.
TOTALLY BEACHY
Maybe you’re looking for the perfect book to toss in your beach bag as you prepare to spend the day luxuriating in the sun (with proper sunscreen, of course!). Or maybe you can’t quite make the time in your busy summer schedule to escape for a beachy getaway, and you just want to feel like you have the sand between your toes and the rush of the ocean in your ears. These reads will do the trick!
1. The Light in Summer by Mary McNear: Find yourself transported to the idyllic world of Butternut Lake, a summery retreat where main character Billy Harper feels most like herself. Follow Billy’s journey on Butternut Lake for one fateful season, during which she comes to terms with the past, faces changes in her relationships, and realizes that happy doesn’t always have to mean perfection. So relatable, right?
2. The Summer Cottage by Viola Shipman: Adie Lou Kruger returns to her family’s home on Lake Michigan after navigating a devastating divorce and totally beats the odds when she decides to turn their old cottage into an inn instead of selling it. There’s a cast of eclectic and lovable characters and plenty of empowering moments.
3. Summer of ’69 by Elin Hilderbrand: Bestselling author Elin Hidlerbrand is basically the queen of all things beach reading, and she’s done it again with her latest novel. The cover alone will make you want to put on your bathing suit and go for a swim, and the story it tells of a family experiencing the sixties will keep you busy for many summer hours.
4. The Friends We Keep by Jane Green: Jane Green’s new release explores what happens when four best friends reunite after thirty years — on a vacation! It touches on themes of love, forgiveness, disappointment, and more. All the feels!
FAB + FUN FICTION
There’s nothing like some good fiction — a little romance, a little humor, a good story, you know the drill. No matter where your summer takes you, these fun titles will be the perfect companion.
5. Mrs. Everything by Jennifer Weiner: Prepare to see this book everywhere this summer, no matter where you find yourself! (It’s a good thing the cover is so pretty.) Mrs. Everything follows two sisters as they seek very different dreams in difficult circumstances. There’s bound to be something for everyone in this one!
6. The Wedding Date by Jasmine Guillory: If the word “wedding” is in the title, you already know this is going to be a fun one. The Wedding Date is a rom-com on paper, featuring a main character who agrees to go to a wedding with a guy she meets in an elevator when she finds herself without the all-important plus-one. What happens next? Grab your favorite sunglasses and find out.
7. The Unhoneymooners by Christina Lauren: Doesn’t this cover alone make you want to throw on your favorite maxi dress and drink something delicious out of a coconut? The Unhoneymooners is your classic odd couple story. Sworn enemies, weddings, Hawaiian resorts, a free vacation — it’s all there.
8. Star-Crossed by Minnie Darke: Childhood sweethearts Justine and Nick reconnect unexpectedly, and if their astrological signs are any indication, a love affair seems almost inevitable. Justine attempts to take their relationship — and the stars — into her own hands to make it happen. Obviously, the dramatics unfold from there.
PAGE-TURNING THRILLERS
If you’re the kind of reader who likes to balance out afternoons of summer relaxation with some extra excitement, it sounds like you might want to consider grabbing a thriller to get lost in. Any of these four books will make you feel like you’re smack in the middle of a fast-paced, high-stakes scenario… and you won’t even have to leave your beach chair or put down your drink.
9. The Girl Before by JP Delaney: I promise you that you will not be able to put this one down. The book is about two women, each of which has gone through a serious personal transition when the story begins. You won’t believe how they cross paths in the end.
10. The Breakdown by B.A. Paris: Cass has been haunted by the sight of a murdered woman in an abandoned car in the woods, and no matter what she does, she can’t get the murder or the memory out of her mind. The Breakdown takes readers inside her brain as she figures out how to move forward from that chilling moment in the woods.
11. Into the Water by Paula Hawkins: After a few women are found dead at the bottom of a local river, you know that there are secrets just waiting to come out. And since Paula Hawkins is the well-known author of The Girl on the Train, there isn’t anyone better to share just how it all goes down.
12. No Exit by Taylor Adams: This book packs a serious punch, with everything from kidnappings to blizzards to psychopaths. Bring this one to the beach and I guarantee that you’ll look up to find the sun setting in what feels like the blink of an eye.
LEARN SOMETHING
Non-fiction can get a bad rap, but you’d be surprised by how much variety there is in this genre. Truth can really be crazier than fiction — and even when it’s not, it’s often just as well-written. Consider adding at least one non-fiction book to your reading list this summer. I promise that you’ll be excited about what you can learn.
13. American Girls by Nancy Jo Sales: We all spend a lot of time talking about social media and the effect that its had on us, especially the kids and teens in our lives. In American Girls, award-winning Vanity Fair writer Nancy Jo Sales embarks on a deep dive into the issue, taking you inside the world of kids and social media.
14. Bad Blood by John Carreyrou: A book about the rise and fall of a multibillion-dollar tech startup may not sound like your typical beach read, but you might be surprised! This true story is so wild that you may find yourself assuming that it’s fiction as you fly through the story. People are going to be talking about this one everywhere — don’t miss out!
15. Text Me When You Get Home by Kayleen Schaefer: A fun and fascinating take on non-fiction, Text Me When You Get Home will teach you everything you never knew you wanted to know about the history and importance of female friendships. You’ll discover how our friendships have changed over time, how they’re influenced by pop culture, and so much more.
16. How to Do Nothing by Jenny Odell: Trying to keep those relaxing summer vibes going into fall and beyond? How to Do Nothing can help you get there. Artist and critic Jenny Odell shares her thoughts on the many things that are competing for attention in our day-to-day lives… and gives you the tools you may need to start streamlining them.
What books are you reading this summer?
Source: https://lexiscleankitchen.com/16-books-for-summer/
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Creamy Sausage Mushroom Orecchiette
I have a thing for sausage and mushroom. It’s always what my Mom ordered on her pizza and the combination became all time favorite too. See also: pizza bowls
This Creamy Mushroom Sausage Orecchiette dish is comfort in a bowl. It’s actually my cousin Elaine’s recipe, although I took the liberty and added a bunch of arugula to the mix.
It’s January. It’s practically salad now, huh?
My cousin Elaine has always been my cooking mentor. It’s probably because anytime my Mom went to visit her in back east, she would launch into a “Tracy! You should have seen what Elaine made us!” conversation followed by her showing off a handwritten recipe from Elaine. She’d wave around the paper like Charlie with the golden ticket. My Mom really admired Elaine’s ease in the kitchen and how it never seemed to phase her having 20+ people over at her house. She can whip up anything at any time, just like my grandma could. In my eyes, my cousin Elaine is basically Martha Stewart.
After my Mom died my Dad’s cousins from New York came out for a week. It was like having cooking fairy godmothers come to visit. They stayed with my Dad and cooked for him, stocking up his freezer with meals for him to reheat in my Mom’s absence.
Elaine made my family this pasta dish that I COULD NOT GET ENOUGH OF. It was something that both my parents loved and it felt so special that I got experience too. The mascarpone makes the pasta creamy and each bite is just wonderful. I didn’t want my bowl to end! I’m thinking that maybe mascarpone needs to make more of an appearance in our pasta life? Next time I have company, I’m going to wow them with this dish. Thank you, cousin!
Let’s gather our ingredients:
First thing to do is brown the sausage! Take it out of the casing. Cook. Set aside.
Butter and onion. Followed by garlic.
Mushrooms enter the picture.
Sausage returns!
Pasta has been cooked! Let’s mix it all together.
Start with the mascarpone.
Hello, sausage and mushrooms.
Use chicken broth to thin the sauce.
Arugula if you’re into it. Parsley too!
I love how the arugula adds a bite to it. Look at that creamy sauce!
You’re going to want more than one bowl.
This, I promise you.
Top with red pepper flakes and Parmesan. Fresh lemon juice brightens up leftovers (if you have any).
Dreamy Creamy Mushroom Sausage Orecchiette.
Creamy Mushroom Sausage Orecchiette
serves 4-5
1 1lb. Italian sausage
1/2 stick salted butter
16 oz. sliced mushrooms
1 medium onion, chopped
2 cloves garlic, chopped
10 oz. mascarpone
1 1lb. pasta shells
1 cup chicken broth
1/3 cup chopped parsley
2-3 handfuls fresh arugula
fresh cracked pepper
parmesan cheese, for serving
red pepper flakes, for serving
Remove the sausage from its casing and cook in a medium saucepan with a splash of olive oil over medium-high heat until browned and cooked through. Set aside. Add butter to the pan and cook onions until softened, about 3-4 minutes. Mix garlic into the onions and cook for another 2 minutes. Add mushrooms to the pan, saute with onion garlic mixture until softened, about 5-6 minutes. Return the sausage to the pan and keep warm.
Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook according to instructions. Drain pasta and return to pot. Stir in mascarpone followed by sausage and mushroom mixturer until well combined. To loosen the sauce, add chicken broth, a little bit at a time. Mix in the parsley and arugula. Season with fresh cracked pepper and serve with parmesan and red pepper flakes.
Source: http://www.shutterbean.com/2019/creamy-sausage-mushroom-pasta/
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Instant Pot Low-Carb Zuppa Toscana Soup
posted by Kalyn Denny on January 8, 2019
If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup! Use Pressure Cooker Recipes to find more soups to make in the Instant Pot!
Click here to PIN Instant Pot Low-Carb Zuppa Toscana Soup!
I’m still enjoying sunny Costa Rica but this Instant Pot Low-Carb Zuppa Toscana Soup is a new recipe I had ready to go so I could share it with you while I’m here! Sometimes when a recipe idea pops into my mind I’ll google it to see if there are lots of other bloggers who have already made similar things. But when I had the idea for a low-carb version of Zupppa Toscana Soup, I didn’t need to google it. I knew there would be other bloggers who had made their version of this tasty soup, and I didn’t care. I love the ingredients in Zuppa Toscana soup so much I wanted to make it even if it wasn’t that original or creative.
And wow, was it ever a winner! My version of Zuppa Toscana has bacon, my favorite spicy Italian sausage, onion, garlic, chicken stock, chopped cauliflower, red pepper flakes, chopped kale, heavy cream, and Parmesan cheese to add at the table. How can anything with those ingredients possibly taste bad? I know some people aren’t big on cauliflower or kale, but all these ingredients are a big yes from me!
And because the onion, garlic, and sausage are cooked in the Instant Pot before you lock the lid and cauliflower cooks in a flash in the Instant Pot, this soup is super quick! So when you need a quick dinner that’s easy, tasty, and low-carb, give this Instant Pot Low-Carb Zuppa Toscana Soup a try!
Start by chopping the bacon, onion, cauliflower, and the kale. You could do that ahead and keep those ingredients in containers in the fridge if you want to be ready to cook when you get home from work. Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until it’s nicely crisp. Remove bacon with a slotted spoon. If there’s a huge amount of bacon fat you can remove some (or not) but leave at least a tablespoon of bacon fat to cook the onion. Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.
Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.) If you’re using turkey Italian sausage it may release some water, but keep cooking until that’s evaporated and the turkey is starting to brown. Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.
After the cooking time of two minutes is up, use QUICK RELEASE to release the pressure. Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.) Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)
Serve hot, with plenty of freshly-grated Parmesan cheese to add at the table.
More Low-Carb Soups in the Instant Pot:
The BEST Low-Carb Instant Pot Soup Recipes ~ Kalyn’s Kitchen 50 Amazing Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup ~ Kalyn’s Kitchen Instant Pot Chicken Fajita Soup ~ All Day I Dream About Food Instant Pot Low-Carb Ham and Cabbage Soup ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Instant Pot Low-Carb Zuppa Toscana Soup
Yield: about 8 servings
Total Time: 22 minutes, plus additional cooking time or individual ingredients
Prep Time: 20 minutes
Cook Time: 2 minutes pressure cook time, plus additional cooking time for individual ingredients
If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup!
Ingredients:
3 thick slices bacon, but into short cross-wise slices (Use more bacon if you prefer.)
1 yellow onion, chopped small
1 T minced garlic (garlic from a jar is fine for this)
5 links (19.5 oz.) hot or mild Italian Sausage (see notes)
4 cups chopped cauliflower (one small head)
6 cups chicken stock or canned chicken broth (4 cans chicken broth is slightly more than 6 cups, but it will be fine)
pinch red pepper flakes
salt and fresh-ground black pepper to taste
4 cups chopped kale
1 cup heavy cream (or use half and half or milk if you prefer)
freshly-grated Parmesan to add at the table
Directions:
Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale. (I would use large pieces of kale, cut the kale away from the ribs, and then chop. But you could use pre-chopped kale or baby kale if you prefer.
Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon. Remove some bacon fat (or not) but leave at least a tablespoon of bacon fat to cook the onion.
Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.
Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.)
Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.
After the time to cook to pressure and cooking time of two minutes is up, use QUICK RELEASE to release the pressure.
Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.)
Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)
Serve hot, with freshly-grated Parmesan cheese to add at the table.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Instant Pot Low-Carb Zuppa Toscana Soup is a good soup recipe for any low-glycemic or low-carb diet. Soup with bacon and heavy cream would be outside the approve fat guidelines for the South Beach Diet, but I bet you could make a pretty tasty soup using lower-fat ingredients if you’re a South Beach fan.
Find More Recipes Like This One: Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Nutritional Information? If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.
posted by Kalyn Denny on January 8, 2019
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Source: https://kalynskitchen.com/instant-pot-low-carb-zuppa-toscana-soup/
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Overnight Brioche Cinnamon Rolls with Cream Cheese Frosting
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var _this = this; if (document.addEventListener) this.form.addEventListener('submit', function(e) _this.onFormSubmit(e); ); else this.form.attachEvent('onsubmit', function(e) _this.onFormSubmit(e); ); ;
extend(Mimi.Signups.EmbedValidation.prototype, initialize: function() this.form = document.getElementById('ema_signup_form'); this.submit = document.getElementById('webform_submit_button'); this.callbackName = 'jsonp_callback_' + Math.round(100000 * Math.random()); this.validEmail = /.+@.+\..+/ ,
onFormSubmit: function(e) e.preventDefault();
this.validate(); if (this.isValid) this.submitForm(); else this.revalidateOnChange(); ,
validate: function() this.isValid = true; this.emailValidation(); this.fieldAndListValidation(); this.updateFormAfterValidation(); ,
emailValidation: function() var email = document.getElementById('signup_email');
if (this.validEmail.test(email.value)) this.removeTextFieldError(email); else this.textFieldError(email); this.isValid = false; ,
fieldAndListValidation: function() var fields = this.form.querySelectorAll('.mimi_field.required');
for (var i = 0; i = 0) return 'checkboxes'; else return 'text_field'; ,
checkboxAndRadioValidation: function(field) var inputs = field.getElementsByTagName('input'), selected = false;
for (var i = 0; i = 0) if (type === 'text_field') this.textValidation(input); else this.dropdownValidation(field, input); this.htmlEmbedDropdownValidation(field); ,
textValidation: function(input) if (input.id === 'signup_email') return;
if (input.value) this.removeTextFieldError(input); else this.textFieldError(input); this.isValid = false; ,
dropdownValidation: function(field, input) if (input.value) field.className = field.className.replace(/ invalid/g, ''); else if (field.className.indexOf('invalid') === -1) field.className += ' invalid'; this.onSelectCallback(input); this.isValid = false; ,
htmlEmbedDropdownValidation: function(field) var dropdowns = field.querySelectorAll('.mimi_html_dropdown'); var _this = this;
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Source: https://alexandracooks.com/2018/12/24/overnight-brioche-cinnamon-rolls-with-cream-cheese-frosting/
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Coconut Chicken Fingers
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Coconut Chicken Fingers are wonderfully crispy with a little sweetness and spice. Dip them in a flavorful honey sriracha sauce for a fantastic appetizer or lunch.
These Coconut Chicken Fingers have so much more flavor than regular chicken fingers. I love how golden they get. Shredded coconut pairs with panko crumbs to make a wonderful coating.
A creamy mayonnaise-based sweet and spicy sauce is just the thing to dip them in. I also love them dipped in honey mustard.
Leftovers taste great on a salad.
Be sure the oil temperature is right. It should be between 350 and 360 degrees F. If it is too low, your chicken will soak up too much oil and if it is too high, the coating will burn before the chicken is cooked all the way through.
I prefer buying boneless chicken breasts and cutting them into strips, but you could also use chicken tenderloins.
They are best eaten right away but if you have an Air Fryer, you can easily crisp the leftovers back up.
To bake this recipe instead of frying, arrange the chicken fingers on a baking sheet, spray them with cooking spray and bake at 425 degrees for 15 to 17 minutes.
More Chicken Fingers Recipes:
Coconut Chicken Fingers are wonderfully crispy with a little sweetness and spice. Dip them in a flavorful honey sriracha sauce for a fantastic appetizer or lunch.
Course: Appetizer, Main Dish
Keyword: fried chicken tenders
2 to 3 boneless, skinless chicken breasts
salt and pepper
3/4 cup all-purpose flour
1/4 cup milk
1 tablespoon Sriracha sauce
1 1/2 cups shredded sweetened coconut
1 cup Panko crumbs
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil
Stir together all sauce ingredients in a small bowl and refrigerate until needed.
Cut each chicken breast lengthwise into 4 or 5 pieces depending on how big they are.
Season chicken lightly with salt and pepper and coat in flour.
Whisk together eggs, milk, and 1 tablespoon Sriracha sauce in a shallow bowl.
Combine coconut, Panko crumbs and salt and pepper on a plate.
Dip chicken in egg mixture and then press the coconut mixture onto all sides of chicken.
Pour 1 inch of oil into a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees.
Working in batches, fry for about 3 minutes per side or until golden brown and cooked through. Place on a paper towel-lined plate. Serve with sauce.
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: This post contains affiliate links.
Source: https://spicysouthernkitchen.com/coconut-chicken-fingers/
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Paneer tikka masala recipe, paneer tikka on tawa
Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures. Paneer tikka is family favorite at home. Aj and Vj loves it. I too like it, but rarely make at home, mostly have it at restaurants. We love the flavour that tandoor gives to paneer tikka, that's why we love it in restaurant rather homemade. When preparing at home, I found butter is main ingredient also giving a slight char so that we get the restaurant style flavour in paneer tikka. Butter + smokey flavour is what I love about tikkas. I have not tried paneer tikka masala before. This is the first time I made and thought I will post too. I made it with 2 tbsp of cream and it was rich according to Aj's preference. I would suggest to add less cream to get a spicy and more darker gravy if you want. Though it looks like more steps, it only two parts - prepare tikka, prepare masala.
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Paneer tikka masala recipe Recipe Cuisine: Indian | Recipe Category:Lunch Prep Time: 30 mins | Cook time: 30 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures.
Paneer tikka masala ingredients
Paneer - 200 gms Capsicum - 1/2 Onion, small - 1 Tomato, small - 1 Curd - 1/4 cup Kashmiri red chilli powder - 1 tsp Kitchen king masala* - 1/2 tsp Chaat masala - 1/2 tsp Roasted cumin seeds powder - 1/4 tsp (optional) Lemon juice - 1 tsp Turmeric - a pinch Butter as needed For gravy Onion - 1 Tomato - 2 Ginger garlic paste - 1 tsp (or) Garlic - 5 cloves + ginger, chopped - 1 tsp Red chilli powder - 1 & 1/2 tsp Coriander seeds powder - 1/2 tsp Kitchen king masala powder* - 1/2 tsp Kasoori methi - 1 tsp Turmeric - a pinch Fresh cream - 1 tbsp Butter or oil - 2 tbsp Cardamom - 2 *You can use garam masala or tandoori masala too
Paneer tikka marination
Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl.
Mix well until smooth.
Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut.
Mix gently to coat evenly. Keep inside fridge for marination until prepare gravy.
Paneer tikka masala preparation
In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir.
Add roughly chopped onion and fry till transparent.
Chopped tomatoes goes in and cook for a minute or until tomato is soft.
Cool down completely. Grind to a smooth paste.
Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs.
Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.
Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.
Add 3/4 cup water and boil for 2 mins.
Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling.
Switch off the stove.
Prepare paneer tikka on tawa
Heat a tawa, smear with a tsp of butter.
Add 1/2 the marinated cubes and arrange it properly.
Cook in medium flame and add butter if necessary.
Turn occasionally to roast all the sides.
Remove in plate once done. Add to gravy.
Mix gently and repeat for the remaining marinated cubes.
Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.
Notes
*I used fresh paneer, so just washed and used as such. If using frozen, need to keep immersed in hot water until soft, before using.
You can use 2 tbsp sour cream instead of curd.
Add a pinch of kasoori methi in tikka too for extra flavour.
Instead of cumin seeds powder, use ajwain in paneer tikka.
Use kashmiri red chilli powder, mild in spice, bright in colour. If using others, reduce accordingly.
If the tikka is cooked properly, it wont stick. Make sure to cook in medium flame after you place the cubes on tawa.
If you have metal skewers, you can insert the prepared tikka in skewers and show over direct flame quicky for a great flavour of tikka.
Adjust water and cream accordingly as per your preference.
Tags:paneer tikka, on tawa, paneer tikka masala ingredients
Paneer tikka marination
Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl. Mix well until smooth.
Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut. Mix gently to coat evenly. Keep inside fridge for marination until prepare gravy.
Paneer tikka masala preparation
In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir. Add roughly chopped onion and fry till transparent.
Chopped tomatoes goes in and cook for a minute or until tomato is soft.
Cool down completely. Grind to a smooth paste.
Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs. Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.
Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.
Add 3/4 cup water and boil for 2 mins.
Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling. Switch off the stove.
Prepare paneer tikka on tawa and mixing
Take the marinated paneer from fridge. Heat a tawa, smear with a tsp of butter. Add 1/2 the marinated cubes and arrange it properly.
Cook in medium flame and add butter if necessary. Turn occasionally to roast all the sides. Remove in plate once done. Add to gravy. Mix gently and repeat for the remaining marinated cubes.
Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.
Serve with mild pulao or dal and steamed rice, roti like the one below I posted in my Instagram.
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A post shared by Rajeswari Vijayanand (@rakskitchen) on Dec 7, 2018 at 10:17pm PST
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Source: https://www.rakskitchen.net/2018/12/paneer-tikka-masala-recipe-paneer-tikka.html
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Smoky Blood Orange Margarita Recipe
Cinco de Mayo is just under two weeks away, and I’m already planning out the festivities.
Agave drinks (margaritas especially) are a must on May 5. I’ve got plenty of margarita recipes in the archives, but I thought I’d share something a little new this year. Hued a vibrant shade of pink-red, these Smoky Blood Orange Margaritas pack quite the boozy citrus punch. To make one, shake up some silver tequila with blood orange juice, lime juice, orange liqueur, simple syrup and the secret ingredient, mezcal. Just a 1/2 ounce of this smoked agave spirit adds plenty of smoldering intrigue to the drink. Garnish simply with a lime wedge. Blood oranges are in season right now, so be sure to pick some up at the market while you still can! Continue reading for the recipe.
The recipe below is for just one cocktail, but you can certainly scale things up to make drinks for a crowd. You’ll want to juice the blood oranges and limes the day of the party (or at most, the night before). Citrus juice loses some of its sparkle if you squeeze it too far in advance. Right before the party, mix all of the ingredients in a big pitcher or beverage dispenser, and do one final taste. Add more lime juice or simple syrup if needed. If you can’t find blood oranges, you can certainly use regular oranges here. The color and flavor will be a little different.
Check out some other agave cocktails in my archives:
Author Brandon Matzek
Yield 1 cocktail
Ingredients
1 1/2 ounces silver tequila
1/2 ounce mezcal
2 ounces freshly squeezed blood orange juice
3/4 ounce fresh lime juice
1/2 ounce simple syrup
1/2 ounce orange liqueur
Lime wedge, for serving
Instructions
Add tequila, mezcal, blood orange juice, lime juice, simple syrup and orange liqueur to a cocktail shaker filled with ice. Cap and shake until well chilled. Strain into a rocks glass filled with ice*. Garnish with a lime wedge.
Notes
* You can salt the rim of the glass if you'd like.
12
Source: https://www.kitchenkonfidence.com/2018/04/smoky-blood-orange-margarita-recipe
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Slow Cooker Brisket
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Slow Cooker Brisket is coated in a spice mix and slow cooked with beer. It’s so tender and juicy. Cut it into slices and serve it with an easy 2-ingredient sauce. There’s no easier way to make a brisket.
For a cut of meat, briskets are a little on the pricey side, but the layer of fat they have gives them so much incredible flavor. They are great for feeding a crowd, especially if you serve them with lots of sides.
My all-time favorite brisket recipe is this Oven-Barbecued Beef Brisket, but the slow cooker does a great job of producing tender, juicy meats. To add more flavor to the brisket, I think it’s important to sear it first. It only takes a few minutes and gives the meat a nice caramelized crust that you just wouldn’t get in the crock pot otherwise.
The key to making flavorful meats in the crock pot is to make sure you don’t skimp on seasonings, especially the salt and pepper.
The spice rub for this Slow Cooker Brisket consists of ancho chili powder, garlic powder, paprika, and cayenne pepper. I really recommend the ancho chili powder over regular chili powder. It has so much more flavor and a wonderful deep smokiness. A combination of beer and chili sauce (the kind stocked next to the ketchup that you make cocktail sauce with) forms the liquid that the brisket cooks in.
I use Guinness for the beer but you can use whatever you like. Just stay away from beers that are too hoppy or bitter.
To make an easy sauce for the brisket, I mix equal parts of the cooking liquid with jarred bbq sauce.
This brisket makes great sandwiches or you can serve it sliced with a few of these awesome southern sides:
Slow Cooker Brisket is coated in a spice mix and slow cooked with beer. It's so tender and juicy. Cut it into slices and serve it with an easy 2-ingredient sauce. There's no easier way to make a brisket.
1 medium onion, coarsely chopped
1 (4-pound) beef brisket
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1 cup beer, I use Guinness
1/2 cup chili sauce, I use Heinz
1/2 cup bbq sauce
Lightly grease a 6-quart slow cooker and place onion in the bottom.
Trim excess fat from brisket. You want to leave about 1/2-inch thick layer on top.
Rub brisket with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add brisket and cook for 2 to 3 minutes per side to brown. Transfer brisket to slow cooker.
Sprinkle both sides of the brisket with chile powder, garlic powder, paprika, and cayenne pepper.
Pour beer and chili sauce around the brisket.
Cover slow cooker and cook on LOW for 8 hours.
Remove brisket from slow cooker and place on a cutting board or serving platter.
Mix 1/2 cup of the cooking liquid with the bbq sauce and serve with the brisket. You can drizzle extra cooking liquid over the brisket once you slice it to keep it moist.
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: This post contains affiliate links.
Source: https://spicysouthernkitchen.com/slow-cooker-brisket/
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A Mediterranean Adventure to Celebrate Patience Gray’s *Honey from a Weed*
Bonnier Corporation Privacy Policy
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May + a gingery, seed-y collard green salad
I did my first, real-deal season-extending gardening this year. This means that as opposed to planting things in the spring, I actually planted them in October and protected them as they slowly grew through the winter. By the time spring rolled around, we had mature lettuce and leafy greens earlier in the year than we’ve ever had them before, which is great, in some ways, but has also started to weird me out a little. We tend to think of leafy things as tender, young, springy food, but the lettuce I am harvesting is eight months old. Kind of crazy, right?
It has been the wettest, coolest, cloudiest spring in memory, and while reasonably happy for the water, all of our growing plants are a little slower on the uptake than normal—so, weirdness aside, I’m happy for the early glut of greens. (I am also posting not-relevant photos of one of the rare sunny afternoons we’ve had to remind myself what the sunshine looks like.)
I’ve been writing about growing collard greens and eating them for almost as long as this site has existed, but always in cooked form. This raw collard salad takes its cue from the raw kale salads that have dominated public consciousness in the past few kale-crazy years: thick, hearty greens, sliced thinly or torn into small pieces, dressed aggressively with assertive flavors, and then massaged or left to break down a little.
Just like when I first tried those raw kale salads, I was a skeptic about this collard version; just like when I first tried those raw kale salads, I was wrong. Unlike the kale, however, collards have a smoother leaf, resulting in a mouthful that’s a little less textured and is a little less shout-y about the fact that you’re eating such a hearty, cabbage-family plant raw. Raw collards are a bit peppery and make a nice change-up from your normal greens, falling somewhere between a true slaw and a tender, young salad.
After being dressed and tossed with a gingery, nutty vinaigrette, the ribbons of collards transform from waxy and stiff into a glossy, relaxed tangle. The original Bon Appétit recipe that I adapted this from called for making a seed brittle out of sesame and pepitas; you should definitely try that if you have the time. But toasted sesame seeds alone, thrown on top, are good enough for a quicker version, sticking pleasantly to the dressed leaves and crunching nicely in contrast with the slick collards.
Gingery, seedy raw collard greens salad
Adapted from Bon Appetit
You’ll need
2 tablespoons apple cider vinegar
1½ teaspoons finely grated peeled ginger
1/2 teaspoon Aleppo pepper or a pinch crushed red pepper flakes
1 teaspoon honey
3 tablespoons olive oil
1 teaspoon toasted sesame oil
Kosher salt
3/4 to 1 pound collard greens, center stems removed, leaves thinly sliced
Optional: Toasted sesame seeds
For seed brittle, if making:
1/2 teaspoon Aleppo pepper or pinch crushed red pepper flakes
2 teaspoons honey
2 tablespoons raw sunflower seeds
1 tablespoon raw pumpkin seeds (pepitas)
1 tablespoon raw sesame seeds
Directions
In a bowl, whisk (or shake in a jar, or for a more emulsified dressing, blend with an immersion blender) the vinegar, ginger, Aleppo pepper or crushed red pepper flakes, 1 teaspoon honey, and olive and sesame oils. Taste and season for salt, making it a bit saltier than you might otherwise like.
If making seed brittle, combine the rest of the Aleppo pepper, honey, and 1 tablespoon water in a small bowl. Toast the seeds in a skillet heated over medium heat until they are aromatic and becoming golden (do not allow them to burn), 2-3 minutes. Add the honey mixture and cook, stirring, until the mixture starts to clump. This happens fairly quickly, in another 1-2 minutes. Using a rubber spatula, scrape the mixture onto a piece of parchment paper on a flat surface, allow to cool, and break it into small clusters.
Put the collards in their serving bowl and pour the dressing over. Using your hands or tossing vigorously with tongs, coat the leaves with the dressing. Massage the leaves briefly until they become darker and glossier, just a couple minutes, or allow the collards to sit for up to 15 minutes to soften and absorb the dressing.
Top with toasted sesame seeds or the seed brittle as desired before serving.
Tagged Collard greens, Collards, Garlic, Ginger
Source: http://casayellow.com/2016/05/23/may-a-gingery-seedy-collard-green-salad/
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A Soothing Persian Rice Pudding for Ramadan
Every year, there are a handful of telltale signs that Ramadan has arrived in our home: fingers running through rice in a bowl full of water, washing and rewashing at least five times to get rid of the starch; a couple of ice cubes, melting with golden saffron brew; rose water and cardamom pods, carefully placed on a tray with slivered almonds, awaiting their turn.
Ramadan is the ninth month in the Islamic lunar calendar, falling on different dates each year since the Islamic calendar differs a little from the Gregorian calendar. Muslims observe Ramadan as a month to reflect, to focus on spirituality, and to engage with their communities. It’s also a holy month during which those who observe refrain from eating or drinking from sunrise to sunset.
As this year’s fasting comes to a close, I reflect on the food that’s given me strength. Ramadan always has its own delicious, majestic foods that aren’t as common in other months of the year. Each country and family has their own favorite meals which help them stay hydrated and energetic during the day while they’re fasting.
In Iran, for instance, families will have sahur (the meal before sunrise) and iftar (the meal at sunset) together. For sahur, rice is always a staple in a Persian household as it keeps one full for a long time. Served with some chicken, lamb, or beef, humble rice can turn into a mighty meal to finish before the sun rises. Some of the common dishes served for sahur are Kabab Tabei and Lubia Polo (Persian green bean rice). For times when we want to take a break from meat, Persian One-Pot Tomato Rice or Mujadara are good choices because they’re packed with nutrients that keep us full during the day.
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When it comes to iftar, the preparation starts a few hours beforehand by washing fruit, brewing tea, making some food including soups or frittatas, and finally, setting the table. Iftar can be as simple as a breakfast spread, with bread, cheese, cucumbers, tomatoes, and tea or it can be as big as a feast. This completely depends on the family, their traditions, and their budget. But there’s always dates at an iftar spread because of its nutrients and sweetness; it’s one of the best items to break the fast with. In my family, we usually serve a light meal at iftar alongside some bread, cheese, herbs, walnuts, and dates.
One common recipe that’s made during Ramadan is [Sholeh Zard], a Persian saffron rice pudding that’s flavored with saffron, rosewater, and cardamom. My mother used to make this dessert often because it was a favorite in our home. The rice has been cooked long enough that it has almost turned into pudding. Then, sugar, saffron, and cardamom are added and just a few minutes before the heat is turned off, the rosewater follows. We divide the rice pudding among serving cups or bowls and top it with cinnamon.
As this year’s fasting comes to a close, I reflect on the food that’s given me strength.
Although Sholeh Zard is mostly served cold, I always love mine warm because I find that the heat soothes my fasting body very well. Which is why I always keep some of it in a saucepan for myself so I can heat it before serving. Whether you eat it warm or cold, this Persian saffron rice pudding is the definition of happiness in each and every spoonful.
Ramadan teaches us every year to be thankful for what we have, to be patient when times are hard. A basic item like water, or rice, can become unbelievably precious if you’re fasting in the summer, and that teaches us to be grateful for every little thing that life gives us.
Sholeh Zard (Persian Saffron Rice Pudding)
View Recipe
Ingredients
1 cup jasmine rice 2 cups granulated sugar 8 cups water 1 teaspoon ground saffron 3 ice cubes 3 cardamom pods 1/4 cup rose water 2 teaspoons cinnamon
1 cup jasmine rice 2 cups granulated sugar 8 cups water 1 teaspoon ground saffron
3 ice cubes 3 cardamom pods 1/4 cup rose water 2 teaspoons cinnamon
What foods have you found keep you going and feeling good while fasting? Share your favorites in the comments.
Source: https://food52.com/blog/24216-a-soothing-persian-rice-pudding-for-ramadan
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Skittles' Super Bowl ad goes where no commercial has gone before
Colorful Skittles candy is known for pushing the limits with its outrageous Super Bowl commercials: Last year, it created an ad that was shown to only one person. This year, the candy company is turning its big ad into a one-show-only Broadway musical.
Old-School Snacks We Bet You Completely Forgot Existed
How is that going to work, exactly? Playwright Will Eno, who was a finalist for the Pulitzer Prize in drama in 2005, is writing the play, which is literally called, “Skittles Commercial: The Broadway Musical.” A 17-member cast and live band will perform the show only once, for a live audience at The Town Hall performance space in New York on Feb. 3, Super Bowl Sunday.
It’s still an ad, but for a good cause. Ticket proceeds will be donated to Broadway Cares/Equity Fights AIDS, and Skittles will match the donation. (No, we don't know if the cat in the poster has anything to do with the play, but we sure hope so.)
“We're always looking for opportunities to innovate and entertain our fans in new ways around football's biggest stage," Debbie Litow, Skittles brand director, said in a statement. "And what better way to do that this year than by bringing our ad to the world's most famous stage: Broadway."
The musical’s cast will be led by an as-yet-unrevealed celebrity, theater magazine Playbill reports, and the cast will include actors from such Broadway shows as “The Lion King,” “42nd Street,” and “Natasha, Pierre, & the Great Comet of 1812.”
Playbill reports that the musical will take a “self-reflective look” at consumerism and brand advertising.
It’s unclear how people watching the Super Bowl will be able to see the ad/musical, or if, like last year’s one-person commercial, it’ll play only to a limited audience. Skittles did not immediately respond to a request for comment. While you have candy on the brain, here are surprising facts about your 20 favorite candy brands.
Source: https://www.thedailymeal.com/skittles-super-bowl-ad-broadway-musical/011619
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Indo Treats At Martabak Cafe, Ultimo
Love Indonesian food and martabak? This quaint little cafe on Harris Street in Ultimo sells sweet and savoury martabak pancakes as well as other Indonesian goodies like nasi lemak, roti and noodles.
It has been years since I had tried a martabak, that spongy, crumpet-like Indonesian treat. And when looking for a cheap and cheerful place to have dinner with Celia and Pete, we decided to try Martabak Cafe after driving past it on Harris Street in Pyrmont.
"You go order," said Celia who was tired and hot. It was an unseasonably and sudden 38C night and there is no air conditioning at Martabak Cafe. At first we are the only people eating but come 7pm when you can park outside other Indonesian families arrive.
I go up to the counter to order and then Celia sidles up beside me. "I came to make sure that you wouldn't order 12 things," she said cheekily. She knows me too well.
I ask for recommendations - it is salad weather but Celia doesn't like the look of the picture of the gado gado so we order a few items from each category including some drinks. They ask us about the sweetness level we want in our drinks which is nice as sometimes they can be too sweet.
Es Cendol $5.95 and Iced Lemon Tea $3.90
We try a few drinks to start with. The iced lemon tea is just what we need for this humid heat although the es cendol with its green pandan tapicoa "worms" and sweet coconut milk woujd serve just as well as dessert.
Ice Durian Drink $6.95
Mr NQN's choice is always the durian shake. Nobody else at the table likes durian except for him and I leave him to it after trying a sip (yes it's pungent and no I did not love it although I don't like durian).
Roti Canai Dengam Kari Ayam Flat bread with chicken curry $12.95
We also order the roti canai with chicken curry. Celia's heritage is Malaysian so she expects the curry to have more punch than it does and to be a darker red in colour from the spices. To me, this is like a mild Thai green curry with a sweetness to it that I like. The roti are quite good although I think I like them a bit crispier and flakier.
Martabak Telur Sapi $16.95
I always feel that if a place has the name of a dish in the title, you should probably order it. There are sweet and savoury martabaks and there is a choice of 4 savoury ones. The beef martabak comes out sizzling hot and crispy wrapped around a beef and egg filling. Savoury martabaks are different from sweet ones which are more spongey and crumpet-like.
Siomay Bandung $12.95
I liked the soimay bandung which is a siu mai dish sort of like gado gado-except with siu mai dumplings and stuffed tofu pieces, steamed cabbage and potatoes in place of crispy vegetables. I particularly like the satay sauce on it.
Mango Shake $6.95
Mr NQN is super thirsty this evening and downs another shake. This time it's a mango shake that tastes like fresh fruit and is just the right level of sweetness.
Ayam Penyet Lengkap $15.95
This plate has a bit of everything. There's East Javanese smashed fried chicken (really just fried chicken, not sure where the smashed comes into it) with tomatoes, cucumber, steamed rice, fried giblets, fried liver and fried egg. They bring this out with a hot sambal paste. Special note must be made of the sambal that they bring by the pot to the table. While the food is actually quite mild, the chilli sambol packs enough fiery heat to have our tongues tingling very nicely. I call it a workout for my tongue.
Mie Goreng Saus Tiram $12.95
The only dish that we left mostly behind is the mee goreng or thickish fried egg noodle with chicken, tomato, meatball, garlic chives. It's not bad but we've had much better noodle dishes.
Chocolate Peanut Cheese Martabak half $12.95
You can get all the sweet martabaks as either a plain or pandan flavoured martabak. We all love pandan flavour, that sweet, rich tropical South East Asian flavour so we pick that along with the filling that has chocolate, peanuts and cheese in it. I love the sponginess of martabak and although some can be quite heavy this is quite light in texture. I love crumpets and that spongy honeycomb pattern although the weirdo in me would probably love this stuffed with honey butter or peanut butter instead.
So tell me Dear Reader, if a place has a dish in their name, do you feel compelled to order it? Have you ever tried sweet or savoury martabak?
This meal was independently paid for.
439 Harris St, Ultimo NSW 2007 Monday Closed Tuesday to Thursday 4–9pm Friday 12–9pm Saturday & Sunday 12–9:30pm Phone: (02) 9566 4178 martabakcafe.com.au/
Source: https://www.notquitenigella.com/2019/04/07/martabak-cafe-ultimo/
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Cheesy Shrimp and Spinach Dip
Cheesy Shrimp and Spinach Dip is an unbelievably creamy and rich seafood dip. Two kinds of cheeses, mozzarella and Parmesan, give the dip plenty of cheese flavor. It’s just a little bit spicy but can easily be spiced up a lot more. This easy to make dip tastes great served with toasted pita wedges, crackers, tortilla chips of veggie sticks.
I can never resist a shrimp dip or any kind of seafood dip. If you love shrimp, but not the price tag, this shrimp dip is a great way to stretch a pound of shrimp into a recipe with plenty of shrimp flavor to feed a crowd.
If you have leftovers, they taste great on a baked potato or as an omellet filling. It also tastes amazing mixed in with pasta.
Cook some onion and garlic in butter until soft.
Make a simple roux by adding flour and then slowly stirring in the cream.
Add Worcestershire sauce, Creole seasoning, crushed red pepper flakes and a pinch of nutmeg for seasoning.
Next, stir in the cheese until melted.
Stir in the sour cream and spinach leaves, and then the shrimp. Since the shrimp are chopped into small pieces, they will have plenty of time to cook in the oven. Be sure the spinach is chopped up quite a bit or it will make scooping the dip difficult.
Bake for 15 minutes to get the shrimp cooked and the dip bubbly and golden.
More Shrimp Dip Recipes
Cheesy Shrimp and Spinach Dip
Cheesy Shrimp and Spinach Dip is an unbelievably creamy and rich seafood dip. Two kinds of cheeses, mozzarella and Parmesan, give the dip plenty of cheese flavor.
2 tablespoons butter
1/2 cup diced onion
2 garlic cloves, minced
2 1/2 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon Worcestershire sauce
1/4 teaspoon Creole seasoning
1/4 teaspoon crushed red pepper flakes
pinch of nutmeg, optional
2/3 cup freshly shredded Parmesan cheese
2/3 cup shredded mozzarella cheese
1/4 cup sour cream
2 cups fresh spinach leaves, chopped up some
1 pound shrimp, peeled and deveined and cut into bite-sized pieces
Preheat oven to 350 degrees.
Melt butter over medium heat in a large nonstick pan. Add onion and cook until soft.
Add garlic and cook 1 more minute.
Sprinkle flour into pan. Cook and stir for 1 minute.
Gradually whisk in heavy cream. Add Worcestershire sauce, Creole seasoning, red pepper flakes, and nutmeg.
Stir in cheeses until melted.
Stir in sour cream and spinach until spinach is wilted. Remove from heat and stir in shrimp.
Transfer mixture to a baking dish. Bake for 15 minutes.
You want to use uncooked shrimp for this recipe. They can either be fresh shrimp or frozen shrimp that you have defrosted.
Since the shrimp are cut into small pieces, they will have plenty of time to cook while the dip bakes in the oven.
Cheesy Shrimp and Spinach Dip
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: This post contains affiliate links.
Source: https://spicysouthernkitchen.com/cheesy-shrimp-and-spinach-dip/
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