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maiddegree71-blog · 5 years

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Orange peel vatha kuzhambu, orange skin puli kuzhambu recipe

Orange peel vatha kuzhambu is a south Indian gravy pairs with rice, prepared in a tangy tamarind base, no onion no garlic orange peel vatha kuzhambu that is so simple to prepare. A reader friend (Bhavadharini Krishna) sent me Orange peel vatha kuzhambu recipe couple of months back, I wanted to try it out as I love such citrus fruit fragrance when we prepare something from it. Lemon pickle, narthangai pachadi, orange peel rasam. Now since it is Chinese New Year nearing by, I was so tempted to buy oranges from Fairprice as there are variety of oranges available during this time in Singapore. Orange peel rasam was totally different flavour by which orange peel blends with those spices. Vatha kuzhambu was tasting really delicious, I loved it best. So if you have not tried this yet, please go ahead and try it out. She asked me to try it out with idli milagai podi prepared with sesame seeds, I used my sambar powder too along.

Orange peel vatha kuzhambu recipe Recipe Cuisine: Indian | Recipe Category: Lunch Prep Time: 10 mins | Cook time: 20 mins | Serves: 3 | Author: Raks anand Click here for cup measurements Orange peel vatha kuzhambu is a south Indian gravy pairs with rice, prepared in a tangy tamarind base, no onion no garlic orange peel vatha kuzhambu that is so simple to prepare.

Recipe ingredients:

Orange peel, chopped - 3/4 cup Tamarind - 1 tbsp packed Green chilli - 3 Turmeric - 1/4 tsp Sambar powder - 2 tsp Idli milagai podi - 1 tsp Jaggery - 1/2 tsp Salt as needed To temper Sesame oil - 2 tbsp Methi seeds/ vendhayam - 1/4 tsp Mustard - 1/2 tsp Toor dal - 1 tsp Red chilli - 1 Asafoetida - 1/8 tsp Curry leaves - 1 sprig

Method

Soak tamarind in hot water and extract tamarind juice. Make it 2 cups. I usually pressure cook it when I cook rice, keeping separately in a small bowl. It is easy for extraction.

Heat a kadai with oil, temper with 1/4 tsp methi seeds, 1/2 tsp mustard, 1 tsp toor dal, 1 torn red chilli, asafoetida and curry leaves.

Add 3/4 cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.

Add 1/4 tsp turmeric, little salt and cook further more for a minute.

Add to tamarind extract. Add 2 tsp sambar powder, required salt and boil for 4-5 minutes.

Once it reduces in volume, add idli chilli powder, mix well.

Add jaggery, boil until the kuzhambu thickens. Switch off flame.

Notes

Peel the orange skin, soak in water for 5 mins and wash to use.

I used mandarin orange's skin.

If kuzhambu does not thicken, add 1 tsp rice flour dissolved in water.

If you do not have sambar powder, but you have idli chilli powder, you can skip sambar powder and use just 1 tbsp of idli chilli powder towards end in step 6.

You can use kashmiri red chilli powder in place of sambar powder for a lovely colour.

Jaggery balances all the spices. so don't skip.

Tags:orange peel, orange skin, vatha kuzhambu, south Indian

How to make orange peel vatha kuzhambu step by step:

Wash and chop the peeled orange skin roughly.

Soak tamarind in hot water and extract tamarind juice. Make it 2 cups. I usually pressure cook it when I cook rice, keeping separately in a small bowl. It is easy for extraction.

Heat a kadai with oil, temper with 1/4 tsp methi seeds, 1/2 tsp mustard, 1 tsp toor dal, 1 torn red chilli, asafoetida and curry leaves. Add 3/4 cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.

Add 1/4 tsp turmeric, little salt and cook further more for a minute.

Add to tamarind extract. Add 2 tsp sambar powder, required salt and boil for 4-5 minutes.

Once it reduces in volume, add idli chilli powder, mix well.

Add jaggery, boil until the kuzhambu thickens. Switch off flame.

Serve with hot rice, sutta appalam and potato curry (suggestion by the reader)

Source: https://www.rakskitchen.net/2019/02/orange-peel-vatha-kuzhambu-orange-skin.html

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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Small Batch Chocolate Peppermint Bark Cookies

Ah, the small-batch cookie. You’re craving a warm, chewy-soft cookie but not enough to spend an hour making a big batch and then rotating pans through the oven and getting full and sick from eating cookie dough about half-way through. So many of you have fallen in love with these Small Batch Cookies, which are just a scaled down version of everything you love. They only requires one bowl and maybe 5 minutes to whip up and it makes just one pan- we’re talking 6-8 cookies depending on how you scoop them. Perfect for eating and being done and not getting stuffed! I had a craving for a festive holiday Chocolate Peppermint Bark Cookie a while back so I whipped up this variation for Small Batch Chocolate Peppermint Bark Cookies and we’ve been enjoying them all winter long! They’re perfect for a quick fix when you just need a few cookies to enjoy!

A small mixing bowl and a hand mixer (or even spoon!) is all you need here. Butter, sugar, vanilla and peppermint extract get a quick mix.

Cocoa powder makes a quick chocolate cookie dough and I fold in white chocolate chips to stand out.

After you create those dough-balls, they get a quick dunk in a shallow dish of crushed candy canes, and if you want them to look exceptionally pretty, then hand-place a few extra white chips on top (pro tip!)

That’s it. A quick bake and you are literally just minutes away from a warm gooey-soft chocolate peppermint cookie.

They’ve got all the flavors of Christmas in one delicious bite.

And you didn’t have to trash your kitchen, OR slave away to make them.

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Description

Chewy-soft chocolate peppermint cookies studded with white chocolate and peppermint and topped with festive candy canes.

Ingredients

3 tablespoons real butter, softened

1/4 cup packed brown sugar

1 tablespoon white sugar

1 large egg yolk

1/2 teaspoon vanilla

1/2 teaspoon peppermint

1/2 cup all purpose flour

2 tablespoons unsweetened cocoa powder

1/8 teaspoon baking soda

1 pinch table salt

1/2 cup white chocolate chips

1-2 large candy canes, crushed (or crushed hard peppermint candies)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment or non-stick mat.

Place butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay. Add sugars and beat with a rubber spatula or wooden spoon till fluffy. Add in egg yolk, vanilla and peppermint and mix well until fully incorporated. Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.

Use a cookie scoop, or roll into balls. Place your crushed candy canes in a shallow dish and dunk the top side of cookies in candy before placing on baking sheet. Bake for about 9-10 minutes. Cool for 1-2 minutes on baking sheet and then transfer to cooking rack.

Source: https://ourbestbites.com/small-batch-chocolate-peppermint-bark-cookies/

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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How to get a dozen Krispy Kreme doughnuts for free

Diet, who? New Year’s resolutions are out the window (or put on pause, at least) for brand-new Krispy Kreme doughnuts. From January 14 through January 27, the chain will be offering decadent chocolate versions of four classic filled doughnuts at shops in the U.S. and Canada.

Ways You Didn’t Know You Were Sabotaging Your Diet

First is the Chocolate Glazed Cake Batter Doughnut, which features chocolate dough glazed with more chocolate, dipped in chocolate icing, topped with sprinkles and filled with cake batter. That’s launching alongside a Chocolate Glazed Raspberry Filled Doughnut that starts with a raspberry-filled chocolate shell covered with chocolate glaze, chocolate frosting and a red icing swirl.

Here’s where things get seriously chocolatey. The Double Chocolate Glazed Kreme Filled Doughnut is made with vanilla cream-filled chocolate dough glazed with chocolate that’s chocolate-frosted and decorated with white icing. And last but not least is the Chocolate Glazed Oreo Cookies and Kreme Doughnut that starts with an Oreo cream-filled chocolate shell, which is glazed in chocolate and then chocolate-frosted and topped with Oreo cookie pieces and additional decorative chocolate icing.

Krispy Kreme is a temptress, and there’s more where that came from. If you join the chain’s rewards app now through January 27, you’ll receive a dozen Original Glazed Doughnuts for free if you purchase any dozen doughnuts at regular price. Sorry Canada, this promotion is available in the U.S. only.

Representatives for Krispy Kreme claim the company isn’t trying to sabotage those who’ve vowed to make healthier decisions in 2019, though they were inspired by them. Apparently, people trying to stick to their fitness goals crave chocolate more than any other flavor, according to a survey by TRUE Global Intelligence (the in-house research arm of FleishmanHillard, a public relations firm that represents Krispy Kreme). So that’s where all the chocolate comes in. But let’s face it: Doughnuts aren’t the only things keeping you from sticking to your New Year’s resolution.

Source: https://www.thedailymeal.com/eat/krispy-kreme-chocolate-doughnuts/011419

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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Gustavo’s Great Tortilla Tournament, week 1 recap: Trader Joe’s makes good corn tortillas?

Cover photo by Julia Navarro.

That was a lot of eating. Evan Kleiman, Nick Liao and Connie Alvarez and I plowed through the first round of 64 tortillas. And we now have our second round contestants!

Excuse us if we don’t offer many tasting notes this time around, but we’re stuffed. We tasted each tortilla at our homes, from packs obtained that day to ensure maximum freshness. Each judge had their own personal criteria for taste, but it boiled down to whether corn tasted like corn, and whether flour had taste, period— because most retail flour tortillas in Southern California are little better than wallpaper.

As the tournament advances, we’ll have more to say on each winning contestant.

For now, here are brief notes on the Round 1 matchups. Results of Round 2 will be revealed next Wednesday!

Follow the competition here.

CORN

EVAN KLEIMAN BRACKET

Evan wants everyone to know that the losers, in general, were either “sour, bitter from additives, or lacked that supple, nearly gel, quality of a great tortilla.”

#1 La Princesita vs. #16 Guerrero: La Princesita.

East LA classic beats America’s top-selling corn tortilla.

El Metate tortillas. Photo by Christopher Ho.

#8 El Metate vs. #9 La Tolteca: La Tolteca.

Evan found the tortillas of this Azusa tortilleria at a carniceria near Squrl and has loved them ever since. La Tolteca beat one of OC’s pioneering tortillerias.

#5 La Venadita vs. #12 Cardenas: La Venadita.

South Bay mini-chain advances past the biggest Mexican supermarket chain in the Inland Empire.

#4 Puntas Cabras vs. #13 La Corona: La Corona

Upset alert of sorts. The popular Santa Monica eatery makes great corn tortillas, but they were no match for this long-running San Fernando Valley spot.

#6 El Gallo Giro vs. #11 Kernel of Truth: Kernel of Truth

I’m not sure why we ranked Kernel of Truth—one of the big, local players in the heirloom masa scene—so low but the El Gallo Giro taco chain (which also makes great aguas frescas) ain’t no slouch, either. Nevertheless, Kernel advances.

#3 Amapola Market vs. #14 La Mano Tortilleria: Amapola.

The Downey institution rebounded from its masa debacle from a couple of years ago to beat a Pico Rivera tortilleria with one of the best tortilla labels in the Southland—literally, a photo of a hand.

#7 Northgate vs. #10 La Mazorca: La Mazorca.

Riverside for the win against the largest Latino supermarket chain in Orange County.

Trader Joe’s corn tortillas. Photo by Christopher Ho.

#2 La Flor de Mexicali vs. #15 Trader Joe’s: Trader Joe’s

The biggest upset of the tournament by far. La Flor de Mexicali is widely acknowledged as making the best corn tortillas in Orange County, yet lost to Trader Joe’s (whose corn tortillas Evan described as a “decent everyday tortilla”). Maybe La Flor had an off day? Maybe LA is better than Orange County?

EVAN BRACKET ROUND 2 MATCHUPS

#1 La Princesita vs. #9 La Tolteca.

#5 La Venadita vs. #13 La Corona

#11 Kernel of Truth vs. #3 Amapola

#15 Trader Joe’s vs. #10 La Mazorca

NICK LIAO BRACKET

Taco Maria’s blue corn tortillas. Photo by Christopher Ho.

#1 Taco Maria vs. #16 El Super: Taco Maria

No surprise here—Taco Maria chef Carlos Salgado gets heirloom corn from Mexico and nixtamalizes it himself. El Super mass-produces theirs.

#8 Ruben’s Tortilleria vs. #9 Vallarta’s: Ruben’s

Most taco trucks in Orange County uses Ruben’s, and they make a fine product. They beat the pioneering L.A.-area Vallarta’s supermarket chain.

#5 Los Cinco Puntos vs. #12 Maria’s Tortillas: Los Cinco Puntos

Another East L.A. classic advances.

#4 La Imperial vs. #13 Tortilleria La Fiesta: Tortilleria La Fiesta

Strong Beach in the house! The small La Fiesta beats yet another East L.A. standard.

#6 Miramar Tortilleria vs. #11 Hornitos Mercado: Miramar

Miramar is currently the corn tortilla of choice for the parents of Gustavo, and Gustavo says they’re “thick, dark yellow to the point of brown, and perfect for quesadillas.”

#3 El Toro Market vs. #14 La Gloria Mexican Foods: La Gloria

Evan swears by the tortilla chips of El Toro, a famous Santa Ana tortilleria. But La Gloria has been in business since 1954, and has kept its reputation intact for fine corn. Statistically a big upset, but ultimately, not really.

#7 Tortilleria La California vs. #10 Expresion Oaxaqueña: La California

A Glassell Park favorite beats one of the few tortillerias in Southern California that specializes in Oaxacan-style corn tortillas.

Superior corn tortillas. Photo by Christopher Ho.

#2 Guisados vs. #15 Superior Grocers: Guisados

The Boyle Heights taqueria easily beats the largest locally owned Latino supermarket chain in Southern California.

NICK BRACKET ROUND 2 MATCHUPS:

#1 Taco Maria vs. #8 Ruben’s Tortilleria

#5 Los Cinco Puntos vs. #13 Tortilleria La Fiesta

#6 Miramar Tortilleria vs. #14 La Gloria Mexican Foods

#7 Tortilleria La California vs. #2 Guisados

FLOUR

CONNIE ALVAREZ BRACKET

#1 Burritos La Palma vs. #16 Mission: La Palma

An easy win. La Palma was one of the caterers at Jonathan Gold’s funeral; Mission is the top-selling flour tortilla in the United States, because Americans don’t know any better.

Nancy’s flour tortillas. Photo by Christopher Ho.

#8 Nancy’s Tortilleria vs. #9 Northgate: Northgate

The biggest Latino supermarket chain in Orange County beats a Pomona tortilleria

#5 Romero’s vs. #12 Leyva’s Mexican Food: Romero’s

The battle of Santa Fe Springs! Costco’s go-to flour tortilla brand advances against a smaller competitor.

#4 Mexicali Taco vs. #13 El Marranito: Mexicali Taco

One of the pioneers of the Sonora-style tortilla movement in SoCal beats a Pico Rivera spot.

#6 Homestate vs. #11 La Reina Market: Homestate

The one Tex-Mex entry in this tournament beats an Orange County mini-chain whose flour tortillas Gustavo likes.

Ortega 120 flour tortillas. Photo by Christopher Ho.

#3 Carrillo’s Tortilleria vs. #14 Ortega 120: Carrillo’s

Carrillo’s has been in business in the San Fernando Valley for over 70 years for a reason: Their thick tortillas are buttery and wonderful. Ortega 120 makes in-house flour tortillas for their restaurant, but can’t get past the legend.

#7 Jimenez Market vs. #10 Casablanca: Jimenez Market

Casablanca is a pioneering restaurant on the Westside; Jimenez has locations only in Pomona and Santa Ana, and only make tortillas once a week. But they’re powdery and fluffy and move on into the next round.

#2 Loqui vs. #15 Trader Joe’s: Loqui

Trader Joe’s flour tortillas aren’t better than their corn ones, so they don’t advance here versus the Culver City restaurant.

CONNIE BRACKET ROUND 2 MATCHUPS

#1 Burritos La Palma vs. #9 Northgate

#5 Romero’s vs. #4 Mexicali Taco

#6 Homestate vs. #3 Carrillo’s

#7 Jimenez Market vs. #2 Loqui

GUSTAVO ARELLANO BRACKET

#1 La Azteca Tortilleria vs. #16 El Super: La Azteca.

El Super makes surprisingly good flour tortillas that puff up like a good flour tortilla is supposed to. But they can’t beat the pride of East Los Angeles’ flour tortilla scene.

Ramona’s flour tortillas. Photo by Christopher Ho.

#8 Acapulco Tortilleria vs. #9 Ramona’s Mexican Foods: Acapulco

Two decades-old tortilla factories go head-to-head, and Acapulco advances.

#5 La Monarca vs. #12 Cardenas Market: La Monarca

La Monarca is more famous for its pan dulce, but they started selling flour tortillas in packs a couple of years ago. They advance past Cardenas.

Diana’s flour tortillas. Photo by Christopher Ho.

#4 Diana’s vs. #13 Maxi Foods: Diana’s

Even if you’ve never tasted Diana’s you know their label: a blue-tinted photo of a young girl who’s the titular Diana. She advances past the Riverside mini-chain.

#6 Graciana Tamale Factory vs. #11 El Comal: Graciana

The El Comal label is a relative newbie compared to Graciana, which is more than 80 years old and sells its flour tortillas across Southern California. El Comal is a relative newcomer to SoCal’s tortilla scene—still time to improve!

#3 Salazar vs. #14 First Street: Salazar

First Street is the okay brand for Smart & Final; unsurprisingly, they lose to the Frogtown restaurant.

#7 La Fortaleza vs. #10 Vallarta’s: La Fortaleza

La Fortaleza is another mass tortilla maker with a decades-long presence in Southern California. They beat Vallarta’s.

#2 Sonoratown vs. #15 Superior Grocers: Sonoratown

Sonoratown is the only entry in the tournament that doesn’t sell their tortillas retail, or in a bunch—to taste their wonder, you’ll have to go and order one of their Sonora-style burritos or tacos. Maybe they’ll sell you one individual one. That’s how precious and delicious they are. Superior Grocers stood no chance.

GUSTAVO BRACKET ROUND 2 MATCHUPS

#1 La Azteca vs. #8 Acapulco

#5 La Monarca vs. #4 Diana’s

#6 Graciana Tamale Factory vs. #3 Salazar

#7 La Fortaleza vs. #2 Sonoratown

Source: http://blogs.kcrw.com/goodfood/2018/08/gustavos-great-tortilla-tournament-week-1-recap-trader-joes-makes-good-corn-tortillas/

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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Our Favorite Videos of 2018

We put out a lot of videos this year, but the ones we've chosen to highlight below were are our personal favorites, the ones we cooked from and watched the most. These videos made us hungry, made us laugh, and helped us become better cooks. We learned how to roll out flaky and crisp paratha, cook dosa batter, emulsify a perfect pasta alla gricia, and more.

[Video: Serious Eats Team]

This is a great video. Maybe it's because Stella uses the term "Flufftown, USA;" maybe it's because of the really sexy chocolate-dipping shot to kind of Batman-ish soundtrack; or maybe it's because "Boop Boop Boop" has made it into Serious Eats vernacular. Aside from that, I truly appreciate the effort Stella made to develop the recipe. These Klondike bars are absolutely perfect, and the video made me feel like perhaps I could be successful at making them myself. —Ariel Kanter, director of commerce strategy and editorial

What Wouldn’t You Do for a Homemade Klondike Bar? »

[Video: Serious Eats Video.]

I don't think Stella will mind me telling you that she really, really doesn't like being on camera. I, however, love watching Stella on camera. Not because I'm sadistic and like seeing someone in discomfort; it's because she so successfully takes that "I don't want to be here" feeling and converts it into a perfectly snarky, yet still very likable, persona. This video is just one good example of Stella doing the thing she hates doing so well. —Daniel Gritzer, managing culinary director

Texas Sheet Cake Forever »

[Video: Natalie Holt]

Every time I eat dim sum (read: every single weekend), I marvel at the enormous towers of bamboo steamers coming from the kitchen. Providing a behind-the-scenes look at how these restaurants function is a fascinating idea, but doing so from the vantage point of a dim sum cart is both hilarious and revealing. Plus, the video illustrates just how talented—not to mention hard-working—the chefs and waiters at our favorite dim sum establishments are. —Elazar Sontag, editorial assistant

A Day in the Life of a Dim Sum Cart »

[Video: Serious Eats Team]

I really love this short and fun video. It’s a great combination of Sohla’s delightful energy and fun camera angles, and Vicky and Daniel’s hilarious cameo certainly help. Not to mention how fantastic the elote risotto pancake looks! —Grace Chen, office manager

Elotes Meet Risotto al Salto in an All-Star Mashup »

[Video: Serious Eats Team]

This starts out as an elegant but straightforward recipe video for a pressure cooker corn risotto, playing out to what looks like an orderly conclusion, only to carry on into an anarchic “next day” epilogue. It's a celebration of the impulsive spirit of making new dishes from leftovers. —John Mattia, video producer

Pressure Cooker Corn Risotto Cooks in Four Minutes, Tastes Like Summer »

[Video: Serious Eats Video]

Before I start, I need to give y'all a preface: I'm allergic to shellfish, and therefore did not eat this crab. But I did get to participate in the filming of it, where we hauled a big vat of crabs out into the courtyard of our office complex and had ourselves a little afternoon respite. I have happy memories of sitting and drinking beer in the sunshine, watching my coworkers savagely tear open crabs with their bare hands while following Daniel's instructions. The final product was one of our most-viewed videos of the year, which incited a lively debate in the comments on the semantics of "crab feast" versus "crab boil," which I moderated with great joy. — Kristina Bornholtz, social media editor

Zen and the Art of the Maryland Crab Feast »

[Video: Vicky Wasik]

I never jumped on the slime video bandwagon, and I think this is as close as I'm ever going to get. Equal parts strangely satisfying, suspenseful, and trypophobia-triggering, it’s got all the components of those videos you watch on the internet but you’re not really sure why. Plus, I learned how to griddle a dosa. —Maggie Lee, designer

Dosa (Indian Rice-and-Lentil Crepes) Recipe »

[Video: Natalie Holt]

In my personal life, I strive to maintain a nonjudgmental attitude, but my professional self knows that strong, sometimes unpopular, and well-founded convictions make good food writing, and, as it turns out, good food videos. (The "well-founded" aspect is an element I find to be missing from a lot of clickbait-y food opinion pieces out there.) Plus, food waste is a pet peeve of mine, so I had to love Wing Hysteric Daniel Gritzer's office exposé/mini tirade against those half-hearted eaters who lose interest in their chicken wings once they catch even a glimpse of bone. C'mon, people! Even your dog knows better than that! I especially like the theatrically sneaky jog into the kitchen around 1:05. —Miranda Kaplan, senior editor

The Right Way to Eat Chicken Wings Is All the Way »

[Video: Serious Eats Video]

I'll be honest: I really thought this video had a chance of going viral. Then I showed it to my sister-in-law, who looked confused and asked me what an Instant Pot is. Having to explain a joke isn't an encouraging sign about its quality; it also isn't really the kind of thing you want to do for a second time when you show it to your mom. And a third when you show it to your best friend. But, BUT! I'll do it for you anyway, because really, I promise, once you get it, you'll think it's just about the most hilarious thing you've ever seen. Premise: Instant Pots are all the rage! And they're great. They're also just...electric pressure cookers. When we decided to do this video, we thought we'd poke some inside-jokey-fun at the fact that Pinterest/Instagram/Facebook/The Whole Internet had become obsessed with a specific brand of a product that's been around for a long time. So...how about now? Is it funny now? DO YOU GET IT? I hope so. It's pretty great. —Niki Achitoff-Gray, executive managing editor

How to Get the Most Out of Your Instant Pot »

[Video: Serious Eats Team]

Toum really is the garlicky eggless mayo that goes with everything—watch the video—and it really is easy to make, and you really should make some yourself. But I picked this video as a reminder and warning for my past and future colleagues and friends: If you visit the Serious Eats office, you, too, might get tricked into singing Toumbop (to the tune of Mmmbop) on camera. —Paul Cline, VP of product

Traditional Toum (Lebanese Garlic Sauce) Recipe »

[Video: Serious Eats Team]

There's a lot to love about this video: parathas are one of my favorite foods; the double-coil technique; the weird, kind of creepy jazz. But the main reason I love this video is because of the "ooh" Sohla lets out when she puts her back into flattening the dough. — Sho Spaeth, features editor

Paratha (Flaky South Asian Flatbread) Recipe »

[Video: Serious Eats Team]

I could watch pasta videos for hours. Let's be honest, I have definitely done that. —Sasha Marx, culinary editor

Gricia Is the Silky, Porky Roman Pasta Everyone Should Know »

[Video: Natalie Holt]

As much as I love copycat recipes AND Lao Gan Ma brand chili crisp, it never occurred to me this was something I could make from scratch. But Sohla's excitement for breaking down the complexities of the recipe and straightforward technique won me over, and I wound up making a life-changing batch for myself. The video made it look like a lot of fun to try at home, and it was! —Stella Parks, pastry wizard

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything »

[Video: Serious Eats Team]

I love this video because it took Stella and Sohla out of their comfort zones, and let their natural instincts shine through. This was one of the more chaotic/labor intensive/challenging shoots to date, but getting them out into the world at the farmer's market and then back in the kitchen was worth it for all the fun moments. I also think it gave the audience a closer look into how the Serious Eats test kitchens work. —Vicky Wasik, visual director

Mystery Box Cooking Challenge: Sohla Versus Stella »

[Video: Natalie Holt]

I'm a sucker for a Sohla video, and this one doesn't disappoint. Not only is it doubly informative, teaching you how to make a pan sauce and fix a broken one, but there's also a bit of comic relief towards the end. Two dogs, a Brad, and Sohla's crack-up laugh really round out a cooking video. —Tim Aikens, front-end developer

How to Make a Pan Sauce, and How to Fix a Broken One »

[Video: Serious Eats Video]

This video has changed my life. Okay, maybe a bit extreme, but it's true—I'll never pronounce "pestle" wrong again. The main reason I love this video so much is that it shows the level of research and obsession Daniel and the rest of the Serious Eats crew have for food, and all the ways you can prepare and cook it. Seeing Daniel test out and speak his mind about what applications each M&P succeeds and struggles with, I finished the video feeling like an expert. —Joel Russo, video producer

How to Pick the Best Mortar and Pestle »

[Video: Serious Eats Team]

How can you not love Stella's videos when she says stuff like, "Scraping a bowl is a way of showing a dough you care." It doesn't matter to me that this video is all about holiday gingerbread cookies, which I don't even like. I love this video for the same reason I love all of Stella's videos for Serious Eats. I think the way she interacts with the camera ends up putting the viewer at ease, and makes her incredibly delicious work seem all the more approachable. —Ed Levine, founder

Quick Gingerbread Cookies for Busy Holiday Bakers »

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/roundups/our-favorite-videos-2018

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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Skinnytaste Meal Plan (February 25-March 3)

posted February 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25) B: Loaded Baked Omelet Muffins* (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki *(0) D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0) D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**

WEDNESDAY (2/27) B: Loaded Baked Omelet Muffins (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**

THURSDAY (2/28) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1) B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1) L: Egg Tomato and Scallion Sandwich (4) and an apple (0) D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**

SATURDAY (3/2) B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1) L: Spicy California Shrimp Stack (5) D: DINNER OUT!

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3) B: Low Fat Blueberry Scones (7) and an orange (0) L: Loaded “Nacho” Chicken Tostadas (5) D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night. Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

2 medium bananas

2 medium pears

1 medium apple

4 medium oranges

1 (8-ounce) container fresh strawberries

1 (6-ounce) container fresh blueberries

4 large portobella mushroom caps

1 small jalapeno

2 small and 3 large cucumbers

2 (10-ounce) bags/clamshells fresh baby spinach

3 small and 2 medium avocados

3 medium red potatoes

1 large head garlic

2 medium carrots

2 medium bunches scallions

2 large bunches Lacinato kale (or 8 cups pre-chopped)

1 (2-inch) piece fresh ginger

1 small bunch/container fresh chives

1 small bunch/container fresh dill

1 small bunch/container fresh basil

1 small bunch fresh cilantro (can sub 2 tablespoons scallions or chives in Tostadas, if desired)

1 small lemon

1 medium lime

1 (10-ounce) bag/clam shell mixed greens

1 small and 2 medium red bell pepper

3 medium and 2 large vine ripened tomatoes

1 small white onion

3 medium yellow onions

Meat, Poultry and Fish

1 small package center-cut bacon (can buy a few extra ounces of sausage to sub in Omelet muffins, if desired)

1 ½ pounds (3) boneless, skinless chicken breasts

1 1/3 pounds 99% lean ground turkey

1 pound 93% lean ground beef

14 ounces Italian chicken or turkey sausage

½ pound cooked shrimp (or ¾ pound raw)

1 ¼ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

Grains*

1 small whole grain roll

1 small package all-purpose flour

1 small package tostada shells

1 large bag dry medium or short grain brown rice (or 6 1/3 cups pre-cooked)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Garlic powder

Mild Harissa sauce (I like Mina)

Light Italian dressing (or make your own with ingredients in list)

Low sodium taco seasoning

Reduced sodium soy sauce*

Crushed red pepper flakes

Gochujang

Sesame seeds

Sesame oil

Light or regular mayonnaise (I like Sir Kensington’s)

Adobo seasoning salt (can sub kosher salt in Huevos Pericos, if desired)

Unseasoned rice vinegar

Furikake (such as Eden Shake, or you can sub sesame seeds in Shrimp Stack, if desired)

Sriracha sauce

Honey

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) bag reduced fat shredded Mexican blend cheese

1 small wedge Parmesan cheese

1 (15-ounce) container part-skim ricotta cheese

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 (8-ounce) tub light sour cream

1 pint reduced fat buttermilk

1 small box butter

1 (17.6-ounce) container nonfat plain Greek yogurt (I like Fage)

1 (8-ounce) box 1/3 less fat cream cheese (I like Philadelphia)

1 pint half and half

Frozen

1 small box/bag chopped spinach (can sub 3 tablespoons chopped, cooked fresh spinach in Omelet Muffins, if desired)

Canned and Jarred

1 (10-ounce) can RoTel tomatoes with green chilies

1 (15-ounce) can corn (can sub frozen, if desired)

1 (15-ounce) no salt added kidney beans

1 (8-ounce) can tomato sauce

1 (16-ounce) can fat free refried beans

1 small jar marinara sauce

1 (15-ounce) can black beans

1 (2.25-ounce) can sliced black olives

1 (32-ounce) and 1 (48-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

1 small box/bag light brown sugar

1 small package chopped peanuts

1 small box/bag granulated sugar

Baking soda

Baking powder

*You can sub gluten-free, if desired

posted February 23, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-february-25-march-3/

#read more #see more #check it out #interesting #learn more

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maiddegree71-blog · 5 years

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52 Easy Instant Pot Recipes for Back to School

On August 11, 2018 by Once a Month Meals

The Instant Pot (commonly known as the programmable pressure cooker) is our favorite kitchen appliance for getting dinner on the table fast. What better way to prepare yourself for back-to-school than to put together some easy Instant Pot meals for the freezer?!

All recipes listed below are:

easy to assemble

keep well in your freezer

are prepared in the Instant Pot (or other programmable pressure cooker)

and all when you’re ready to eat

Did we mention you cook these FROM FROZEN?!

We also have resources, tips, and Instant Pot Menus to introduce you to freezer cooking with an Instant Pot!

Instant Pot Menus come with:

Organized Grocery Shopping List

Prep Instructions

Step-by-step Cooking Instructions

Individual Recipe cards

Labels

Thaw sheet

ALL INSTANT POT MENUS ALL INSTANT POT RECIPES

Learn how to create your own custom menu from these recipes using our Membership! Make your own Back to School Dinner Menu to make this school year your best yet!

Try an Instant Pot Freezer Meal Plan for FREE on us!

Receive a complimentary Mini Freezer Menu of your choice and get started with easy freezer meals!

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Source: https://onceamonthmeals.com/blog/series/instant-pot/52-easy-instant-pot-recipes-for-back-to-school/

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maiddegree71-blog · 5 years

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Sausage Alfredo Pasta

Creamy, Sausage Alfredo Pasta is a quick and versatile dinner recipe that is on the table in under 30 minutes!

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If you’re looking for a versatile, easy dinner idea, I’ve got you covered with this Creamy Sausage Alfredo Pasta recipe ready in 30 minutes!

Here’s the thing, you can use any meat you like with this recipe:

chicken (diced and cooked, or a rotisserie)

leftover turkey from Thanksgiving

sausage, any type (I used turkey sausage)

Or go meatless! Try adding in some fresh spinach and broccoli, or asparagus!

And don’t even get me started on the pasta….

We love bow tie pasta with this dish, but you can do fettucini, spaghetti, penne, rigatoni….see what I mean?

Finally. If you want to make this in advance….DO IT. Get it all made, to the final step, then pour it into a 2 qt serving dish and cover with foil. Stick it in your refrigerator and bake it at dinner time (foil on).

Now, are you drooling yet? Are you trying to figure out which winning combination you will make?

One last thought….like a little spice in your dish? Add a sprinkle of crushed red pepper flakes right before serving! You’re welcome!

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Love pasta recipes? Here are a few of my favorites….

Chicken Pesto Pasta: a delicious, quick dinner recipe for busy weeknights!

Cajun Chicken Pasta: so easy and tasty!

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Sausage Alfredo Pasta recipe and video tutorial:

Sausage Alfredo Pasta

Yield: serves 6-8

Prep Time:5 minutes

Cook Time:15 minutes

Creamy, Sausage Alfredo Pasta is a quick and versatile dinner recipe that is on the table in under 30 minutes!

Ingredients:

1 lb dry pasta (I use bow ties, but any pasta is fine)

1/2 cup unsalted butter

3 cloves garlic, pressed

3 cups heavy cream

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes, optional

1 1/2 cups grated Parmesan cheese

12 oz fully cooked smoked sausage, sliced (any variety...I use turkey sausage)

Directions:

Cook pasta according to package directions, drain.

While pasta cooks, add butter and garlic to a large skillet over medium high heat. Cook for about 2-3 minutes, until butter is melted and garlic begins to brown.

Slowly add in heavy cream, salt, and pepper. Simmer until sauce thickens on medium heat, about 8-10 minutes. Stir frequently.

Add in Parmesan cheese and red pepper flakes (optional). Stir in sliced sausage and add to pot with drained pasta. Stir together, serve, and enjoy!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

*Today’s recipe for Sausage Alfredo Pasta was originally published on Shugary Sweets on October 13, 2016 and has been republished in September 2018.

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Source: https://www.shugarysweets.com/sausage-alfredo-pasta/

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maiddegree71-blog · 5 years

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Highly Recommended: Pastry Murder Mysteries

Murder-as-entertainment was never my thing. Having spent a short chapter of my life working on a true-crime television show that resulted in daily calls to my mom to tell her I loved her, I’m not one to rush towards grisly Netflix docs or podcasts about someone’s favorite murders. But one afternoon while waiting in the checkout line at a grocery store, I noticed an ad on the conveyor belt divider for the newest book by Joanne Fluke, a New York Times bestselling author who apparently holds the much-coveted title of “Queen of Culinary Capers.”

The book was called Raspberry Danish Murder, a title that, given my tendency to request the dessert menu at the start of every restaurant meal I partake in, instantly caught my attention. As it turns out, Raspberry Danish Murder, which was released in February of this year, is the 22nd (!) book in an ongoing series surrounding a fictitious bakery owner/detective named Hannah Swensen. Each installment features a new murder for Hannah to solve, along with at least a dozen recipes for baked goods and (an occasional) savory dish, each mentioned somewhere in the story. The most accurate way to describe these books might be “cookbooks with smatterings of fiction woven in” — which is precisely why they’re my favorite guilty-pleasure reading material.

The protagonist, Hannah, is a red-headed 20- or 30-something (depending on how far along in the series you are) living in the fictional small town of Lake Eden, Minnesota. She lives with her giant orange cat, Moishe, is very close with her mother and sisters, and, despite being an innocent bakery owner, manages to find herself entangled in multiple murders each calendar year. Don’t be fooled by the seemingly macabre elements — they’re about as scary as Dr. Seuss stories, complete with a small-town setting that adds a dose of provincial charm. Hannah knows everyone in town by name (in addition to their favorite sweet treat), and her bakery, the Cookie Jar, acts as a community meeting place for Lake Eden’s locals. Murder might be what excites the town, but Swensen’s desserts are what unite it.

The Hannah Swensen series belongs to the “cozy mysteries” genre, books that downplay the graphic violence or overt noir often found in other mysteries. “The heart of why readers love cozies is they know what they are getting,” mystery writer Amanda Flower wrote in Publisher’s Weekly earlier this year. “The cozy lesson is an average person can make a difference. It doesn’t matter if the protagonist is a knitter, a librarian, or a gardener — that person can solve a murder.” (The genre also extends beyond books — Hallmark produced five made-for-television films based on Fluke’s series, with former soap star and The Biggest Loser host Alison Sweeney starring as Hannah.) Part of the appeal of the pastry murder mystery series is the element of reader interaction: Clues surrounding the murders are scattered throughout, a la Encyclopedia Brown. Plus, there’s no need to get sad when someone gets killed off because they were likely a minor character with an offensive personality trait. In fact, the prospect of Hannah burning her cookies stresses me out more than the criminal activity itself.

Hannah’s desserts, of course, are actually Fluke’s recipes, which, as she told the New York Times in 2017, come from her own kitchen experiments, her family’s recipe books, and from fans. The featured recipes often have nothing to do with the actual plot line of a book — for instance, a quick reference to deep-fried candy bars made during a visit to the county fair in Key Lime Pie Murder warrants the inclusion of “Ruby’s Deep-Fried Candy Bars” in the recipe index. (That said, some of the more recent books can have as many as 20 recipes, so I can appreciate the impossibility of each one being a critical story device.) And though I haven’t yet tried my hand at any of them, they have quite a healthy digital presence — they’re featured on literary food blogs like Mysterious Eats and appear on dedicated Pinterest boards.

From a reader’s (if not a cook’s) perspective, I’m a sucker for the little modifications or suggestions the “characters” (via Fluke) insert into their recipes — some are courtesy of Hannah, and others from supporting characters in the story. The secondary character notes get thrillingly specific: In the recipe for a fruit pastry from one of Hannah’s employees, Lisa, Fluke writes: “Since pineapple is Herb’s favorite fruit, I’m going to try it with pineapple jam next, if Florence can order it at the Red Owl. I’m pretty sure that Smucker’s makes it.” Herb is Lisa’s boyfriend, and the Red Owl is the town grocery store. How can you not admire such commitment to fictitious world-creation?

There’s no need to get sad when someone gets killed off — they were likely a minor character with an offensive personality trait.

It should go without saying, but these books are not literary masterpieces. Fluke jumps at any opportunity to drop a food reference: Hannah’s truck is described as “candy apple red,” and she wears sweaters emblazoned with phrases like, “Got Cookies?” Almost every character Hannah encounters, as minor as they may be, reveals a specific relationship to food; we learn that Reverend Bob Knudson has a soft spot for Red Devil’s Food Cake (haha), while Herb Beeseman, the town marshal, is partial to Hannah’s Molasses Crackles. Even Moishe can’t escape food comparisons: “Once his whole body was stretched taut, he began to quiver like the proverbial bowl full of Jell-O.”

For the blood and guts-averse like me, it’s a blessing that the writing is straightforward and avoids gory details. Aside from (maybe) Hannah, there’s no risk of attachment to characters. Even the “good” characters are written with as much depth as a kiddie pool. Frustratingly, our heroine tends to put herself down for superficial, sexist reasons; i.e. her weight and fears of becoming a “spinster” at 30 (eye roll), though she ultimately shrugs off her insecurities in favor of consuming the baked goods she holds so dear. The food always wins in the end, which makes it marginally more tolerable, but Joanne, let’s cut this archaic nonsense moving forward, yeah?

That said, food is unquestionably the main character — the people are simply the vessels through which it’s presented and served to the reader. I find the often clunky, contrived food references to be one of the series’ most endearing qualities. “Their bakery and coffee shop, the Cookie Jar, was as empty as one of Hannah’s cream puffs before it was filled with vanilla custard,” Fluke writes in Peach Cobbler Murder. How much more delightful would life be if we started speaking in pastry-centric similes? And that’s to say nothing of the quirky wordplay, which Fluke uses to comedic effect just in case the docile nature of the books wasn’t obvious enough. In fact, puns abound throughout the cozy mystery genre at large, as evidenced by titles like: Till Death Do Us Tart; Another One Bites The Crust; Butter Safe Than Sorry: A Pennsylvania Dutch Mystery; and one that speaks to recent trends called Purrder She Wrote: A Cat Cafe Mystery.

The true beauty of these stories lies within their celebrations of pastry and sugar and excess, which is so enjoyable to read about because our own daily routines don’t typically include consuming four slices of carrot cake for breakfast. It’s harmless voyeurism at its best, too, because while the confection-laced content is entirely imaginary, it’s also entirely relatable and enviable for sugar fiends like me. With all of the rules, disappointments, and curveballs daily life throws at us, it’s comforting to escape to a world where even muffins outshine murders — and the answer to “whodunit” can be solved, easily, by a baker who just happens to be an accidental gumshoe.

Brittany Ross is a freelance writer based in New York City. Sarah Tanat-Jones is a UK-based illustrator with a love of drawing with Indian ink. Editors: Daniela Galarza and Erin DeJesus

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Source: https://www.eater.com/2018/10/9/17934884/hannah-swensen-detective-series-joanne-fluke-murder-mystery-books

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maiddegree71-blog · 5 years

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GREEN ALMOND MILK

In honor of the month, I’m adding a bit of green to some of my favorite classics. Almond milk is a fantastic canvas on which to build flavors, and adding a bit of fiber and vitamins with some kale, spinach, and romaine, is a great way to add a bit more oomph. What will you add to your almond milk? Let me know in the comments!

INGREDIENTS

Makes 3 cups of Milk

1 cup raw almonds, preferably organic

2 1/2 cups water, plus more for soaking

1 vanilla bean, split and scraped

2 medjool dates, pitted and chopped

1 pinch of sea salt

2 ounces spinach

1 ounce kale, stalk removed

1 large romaine leaf

1 tablespoon almond butter

1 tablespoon coconut butter

DIRECTIONS

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, vanilla seeds, dates, pinch of salt, greens, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth, and place over a bowl (or use a nut milk bag). Pour the almond mixture into the strainer. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible.

Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days. It will separate, so shake before drinking. Enjoy!

Source: https://www.thekitchykitchen.com/?recipes=/green-almond-milk/

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maiddegree71-blog · 5 years

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Light Red Cabbage & Carrot Slaw ♥ for Late-Winter Color

Today's easy coleslaw: A quick mix of grated carrot and red cabbage tossed with a super-light dressing. This colorful slaw makes a great side salad but is also wonderful tucked into a taco or sandwich. Low Carb. Low Fat. Weight Watchers Friendly & Freestyle Friendly. Vegetarian Not just vegan, Vegan Done Real. Naturally Gluten Free.

Skip Straight to the Recipe

Oh! The color! I so remember the color!

I wasn't long out of university – though settled into my first apartment, my first grown-girl suits and pumps and even my first first job – when one Friday night, I fell into a string of potent cocktails. Singapore slings, I think they were although unsurprisingly due to time and said-string, my memory's a little fuzzy on the detail. What I do remember is the appeal the outright seduction of the bejeweled color of those sweet cocktail concoctions.

Those looooong-ago cocktails popped into my brain as I grated first cabbage and then carrot the other night. Like dazzling jewels! Such lavish brightness!

This is one of those "recipes" that's so more than the sum of its parts, a total keeper for versatility as much as for color. A quick side salad, for sure. With a few bitter greens added, a bed for a poached or soft-boiled egg, absolutely. But also a wintry substitute for tomato and/or lettuce in sandwiches and tacos.

It's not summer at the moment, of course, but this recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

RECIPE for LIGHT RED CABBAGE & CARROT SLAW

Hands-on time: 10 minutes Time to table: 10 minutes Makes 3-1/4 cups

Just six ingredients! 2 cups grated red cabbage (225g) 2 cups grated carrot (225g) 2 tablespoons rice vinegar 1/2 tablespoon sugar 1/2 teaspoon olive oil 1/2 teaspoon kosher salt

Stir together all the ingredients, a few times, make sure the vinegar, especially, has the chance to wet the grated vegetables. Okay, now eat!

MAKE-AHEAD Sure, make this slaw a few hours ahead of time. But it's not necessary, it's quite wonderful on the spot. And after 24 hours, the colors start to muddy.

VARIATIONS Grated cucumber? Sure, it would turn this a little more summer salsa-direction, however. Grated mango? Love that idea! Garnish with fresh orange sections? Very pretty! Toss with fresh herbs, perhaps dill or cilantro or chive? Great idea! For the photo, I topped arugula with the Slaw and added a few slices of avocado: what a totally satisfying, filling lunch.

ALANNA'S TIPS & KITCHEN NOTES HAND GRATER? FOOD PROCESSOR? Either one works but me, I find the and grating, especially for a small volume, quite contemplative – without all the dishes. BABY CARROTS No baby carrots here, please, they're not even really carrots, more like "carrot material". But no fancy carrots are required either ... THE MATH How 2+2=3.25? That is, how do two cups each of cabbage and carrot add up to only three cups salad? Once the grated vegetables are wet with vinegar, the salad compacts. Go figure! Ha, literally!

NUTRITION INFORMATION Per Half Cup: 29 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 72mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 1g Protein. WEIGHT WATCHERS WW Old Points 0, WW PointsPlus 1, WW SmartPoints 1, WW Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1-3/4 cup (2g protein).

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from an old 3x5 recipe card I've ignored since 1993. My notes then say "light, so refreshing" so ... big mistake! The source was an issue of the still much-missed Gourmet magazine.

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

cabbage & sauerkraut carrots

MORE FAVORITE COLESLAW RECIPES

~ Mighty Perfect Cabbage & Broccoli Coleslaw ~ ~ Kohlrabi & Apple Slaw ~ ~ Asian Slaw with Sugar Snap Peas & Almonds ~ ~ more slaw recipes ~ from A Veggie Venture

~ Alice Waters' Coleslaw ~ ~ Holy Slaw! ~ ~ Favorite Summer Salad Recipes ~ ~ more salad recipes ~ from Kitchen Parade

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

White on White Purée Vegan Chickpea Gumbo Mom’s Favorite Leftover Magic Curried Vegetable Bisque Simple Braised Celery Potato & Ridge Gourd Curry Parsnip Fries Candied Fennel Ice Cream Provencal Green Monster Soup Carrot Buttermilk Pancakes Simple Butternut Squash Soup Pepper Sandwiches with Goat Cheese Pepper Spread Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ( Spinach Ricotta Gnocchi with Creamy Tomato Sauce Kale Salad To-Go with Avocado & Apple Cajun Dirty Rice with Eggplant Spinach Recipes – Alphabet of Vegetables

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: https://www.aveggieventure.com/2019/02/light-red-cabbage-carrot-slaw.html

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maiddegree71-blog · 5 years

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Flourless Peanut Butter Cookies

January 15, 2019 Leave a Comment

These delicious, 5-Ingredient flourless peanut butter cookies are so easy to make and naturally gluten free.

I couldn’t resist dipping these flourless peanut butter cookies into dark chocolate once they were cooled. But you certainly could skip the extra step and enjoy the peanut butter cookies as-is, sans the chocolate.

Flourless Peanut Butter Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup all natural peanut butter (I used salted)

1 egg

1/3 cup erythritol*

1 teaspoon vanilla extract

4 ounces dark chocolate

Directions:

Pre Heat oven to 325º F and line a rimmed baking sheet with parchment paper or a silicone mat.

Combine all ingredients in a large bowl and mix until well combined.

Scoop a tablespoon of the dough into your hands to form a ball and then flatten out into a disc-like cookie shape. Place on baking sheet and repeat until you have worked through all of the dough. You should end up with 16 cookies.

Bake for 10-12 minutes or until the cookies are cooked through, golden brown and fragrant.

Allow to cool to room temperature and then melt chocolate in the microwave or in a double boiler. Dip one half of the cookie into the chocolate and then place back on the cookie sheet. Repeat until you have worked thought all of the cookies.

Place the baking sheet in the fridge for one hour or until the chocolate has set up.

Transfer cookies to an airtight container and store in the fridge for up to one week. Enjoy!

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram. I LOVE to seeing your C&D creations. ❤︎ Dani

Reader Interactions

Source: https://cleananddelicious.com/2019/01/15/flourless-peanut-butter-cookies/

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maiddegree71-blog · 5 years

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QUICK REVIEW: Nestle Toll House Seasonal Batch Maple Walnut Cookie Dough

What is it?

A seasonal offering that isn’t pumpkin!

Nestle offers up their break-n-bake cookie dough in a Maple Walnut flavor for all those looking for something else fall-related after they tire of pumpkin-flavored donuts, coffees, snack bars, cereals, muffins, and, of course, after they’ve already indulged in the Nestle Toll House’s Pumpkin Spice Cookie Dough. This seasonal batch of cookie dough is chock-full of walnuts and what Nestle is calling maple flakes.

How is it?

I much prefer maple-flavored things over pumpkin, so I was very excited to try these, and in a nutshell (sorry!!) they didn’t disappoint. As mentioned above there are a good amount of walnuts present here, and the maple flavor is intense. It smacked me in the face when I opened up the package but in no way am I complaining about that.

After baking, the nuts still offer a nice earthy kick even if they’re rendered a little rubbery instead of crisp and crunchy. I didn’t see any so-called flakes, but the maple flavor is present regardless. It’s almost as if maple syrup was just poured into the batter. They are definitely a tad sweet with the maple intensifying the sugar notes.

Is there anything else I need to know?

The singular squares of these usually come out a little a crispy for me so if you like your cookies a bit softer and chewier make sure to keep some clusters of squares together when baking.

Conclusion:

As always these cookies are a cinch to prepare and, while very sweet, they do have a strong maple flavor that’s a nice indulgence for a chilly fall night and to offer respite from that pumpkin spice hangover.

Purchased Price: $3.19 Size: 16 oz. Purchased at: Giant Rating: 7 out of 10 Nutrition Facts: (1 Cookie) 80 calories, 4 grams of fat, 1.5 grams of saturated fat, 0 grams of trans fat, 5 milligrams of cholesterol, 75 milligrams of sodium, 11 grams of carbohydrates, 0 grams of dietary fiber, 6 grams of sugar, and less than 1 gram of protein.

Source: https://www.theimpulsivebuy.com/wordpress/2018/09/12/quick-review-nestle-toll-house-seasonal-batch-maple-walnut-cookie-dough/

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maiddegree71-blog · 5 years

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Here Is the Full List of 2019 James Beard Foundation Media Award Winners

Tonight the James Beard Foundation announced its Media Awards winners for 2019. Formerly known as the Book, Broadcast, and Journalism Awards, the ceremony in New York City honored work created in 2018 across these same categories.

The memory of Jonathan Gold and Anthony Bourdain loomed over the awards, the first since the deaths of both food world legends last summer. Gold, the only food writer to win a Pulitzer, was celebrated with a tribute by Ruth Reichl as she introduced the first-ever Jonathan Gold Local Voice award, which went to Nola.com’s Brett Anderson. Gold was also honored with a posthumous Craig Claiborne Distinguished Restaurant Review Award for his reviews at the LA Times. Bourdain’s show CNN show Parts Unknown, which had two nominations this year, won for visual and technical excellence; accepting the award, the Parts Unknown team thanked Bourdain, the show’s “misfit-in-chief.”

Also in the broadcast categories, David Chang took home a medal for outstanding reporting for his work for NBC covering the Olympics; Salt Fat Acid Heat won for television program (on location); Pati’s Mexican Table won for television program (in studio or fixed location), and Marcus Samuelsson won for outstanding personality.

In the books category, tonight’s festivities saw wins for Chicken and Charcoal by Yard Bird’s Matt Abergel in the restaurant and professional category, Between Harlem and Heaven by Eater Young Gun JJ Johnson (‘14) and Alexander Smalls in the American category, and Cocktail Codex was named book of the year.

Restaurant and chef awards categories will be announced from at the James Beard Awards gala in Chicago on Monday, May 6.

2019 James Beard Foundation Book Awards

For books published in English in 2018.

American

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day JJ Johnson and Alexander Smalls (Flatiron Books)

Baking and Desserts

SUQAR: Desserts & Sweets from the Modern Middle East Greg Malouf and Lucy Malouf (Hardie Grant Books)

Beverage

Wine Folly Madeline Puckette and Justin Hammack (Avery)

General

Milk Street: Tuesday Nights Christopher Kimball (Little, Brown and Company)

Health and Special Diets

Eat a Little Better Sam Kass (Clarkson Potter)

International

Feast: Food of the Islamic World Anissa Helou (Ecco)

Photography

Tokyo New Wave Andrea Fazzari (Ten Speed Press)

Reference, History, and Scholarship

Canned: The Rise and Fall of Consumer Confidence in the American Food Industry Anna Zeide (University of California Press)

Restaurant and Professional

Chicken and Charcoal: Yakitori, Yardbird, Hong Kong Matt Abergel (Phaidon Press)

Single Subject

Goat: Cooking and Eating James Whetlor (Quadrille Publishing)

Vegetable-Focused Cooking

Saladish Ilene Rosen (Artisan Books)

Writing

Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine Edward Lee (Artisan Books)

Book of the Year Award: Cocktail Codex

Cookbook Hall of Fame inductee: Jessica B. Harris

2019 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018.

Documentary

Modified Airs on: Film festivals and Vimeo

Online Video, Fixed Location and/or Instructional

MasterClass – Dominique Ansel Teaches French Pastry Fundamentals Airs on: MasterClass

Online Video, on Location

First We Feast’s Food Skills – Mozzarella Kings of New York Airs on: YouTube

Outstanding Personality

Marcus Samuelsson, No Passport Required Airs on: PBS

Outstanding Reporting

Deep Dive and Food for Thought, 2018 Pyeong Chang Winter Olympics Reporter: David Chang Airs on: NBC, NBCSN

Podcast

Copper & Heat – Be a Girl Airs on: Copper & Heat, iTunes, Spotify, and Stitcher

Radio Show

The Food Chain – Raw Grief and Widowed Airs on: BBC World Service

Special (on TV or Online)

Spencer’s BIG Holiday Airs on: Gusto

Television Program, in Studio or Fixed Location

Pati’s Mexican Table – Tijuana: Stories from the Border Airs on: WETA Washington; Distributed Nationally by American Public Television

Television Program, on Location

Salt Fat Acid Heat – Salt Airs on: Netflix

Visual and Technical Excellence

Anthony Bourdain: Explore Parts Unknown, Yuki Aizawa, Sarah Hagey, Nathalie Karouni, Kate Kunath and August Thurmer Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

2019 James Beard Foundation Journalism Awards

For articles published in English in 2018.

Columns

What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés” Mari Uyehara Taste

Craig Claiborne Distinguished Restaurant Review Award

Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent” Jonathan Gold Los Angeles Times

Dining and Travel

“Many Chinas, Many Tables” Jonathan Kauffman and Team San Francisco Chronicle

Feature Reporting

“A Kingdom from Dust” Mark Arax The California Sunday Magazine

Food Coverage in a General Interest Publication

New York Magazine Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine

Foodways

“A Hunger for Tomatoes” Shane Mitchell The Bitter Southerner

Health and Wellness

“Clean Label’s Dirty Little Secret” Nadia Berenstein The New Food Economy

Home Cooking

“The Subtle Thrills of Cold Chicken Salad” Cathy Erway Taste

Innovative Storytelling

“In Search of Water-Boiled Fish” Angie Wang Eater

Investigative Reporting

“A Killing Season” Boyce Upholt The New Republic

Jonathan Gold Local Voice Award

“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure” Brett Anderson Nola.com | The Times-Picayune

M.F.K. Fisher Distinguished Writing Award

“What is Northern Food?” Steve Hoffman Artful Living

Personal Essay, Long Form

“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter” Geraldine DeRuiter Everywhereist.com

Personal Essay, Short Form

“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left” Fatima Ali Bon Appétit

Profile

“The Short and Brilliant Life of Ernest Matthew Mickler” Michael Adno The Bitter Southerner

Wine, Spirits, and Other Beverages

“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency” Corby Kummer Vanity Fair

Publication of the Year: New York Times food section

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

• All James Beard Awards Coverage [E]

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Source: https://www.eater.com/2019/4/26/18513497/james-beard-foundation-awards-2019-media-winners-cookbooks-journalism

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