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seedertitle0-blog · 6 years ago

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Bulgogi tofu sandwich with kimchi

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Bulgogi tofu hot off the grill, spicy kimchi, and avocado makes for a sandwich that pops with flavor. Think of it as Korean reuben fusion. It is a hearty vegan sandwich that truly satisfies.

A while back I shared my bulgogi tofu bowl recipe with sautéed spinach, kimchi, and brown rice. Today I’m offering a great option for what to do with any bulgogi tofu leftovers.

Or if you’re just looking for a way to cure any cravings you may have for a savory sandwich that doesn’t pull any punches, make this sandwich all on its own!

Bulgogi tofu sandwich with kimchi

This bulgogi tofu sandwich doesn’t shy away from flavor. It includes sweet & savory grilled tofu, bold kimchi, vegan mayo, and avocado.

With fermented cabbage as a layer & rye bread encasing it, you could almost say it’s Korean reuben fusion.

How to make grilled tofu sandwich

If you’re not using leftover bulgogi tofu, then the first step is to marinate the tofu. (If you are using leftover bulgogi tofu, then obviously you can skip this step!)

Cut 10 ounces of vacuum-packed tofu into half-inch slices.

I use Trader Joe’s high protein tofu, which is one of my favorite Trader Joe’s vegan products. Wildwood also makes vacuum-packed tofu. It’s available at a lot of health food stores.

If you don’t have vacuum-packed tofu, no worries. You’ll just need to press water-packed tofu first. To make up for the difference in water weight, use a 14-ounce package of water-packed tofu.

Pressing tofu makes the texture firmer. And it makes room for the tofu to pick up all of the flavors of this bulgogi-style marinade.

To make the bulgogi marinade put the following into a glass dish:

Tamari

Gochujang

Agave syrup

Brown rice vinegar

Toasted sesame oil

Granulated onion

Ginger powder

Minced garlic

Black pepper

Allow the tofu to marinate for at least an hour and up to 24 hours. The longer the tofu marinates, the more flavorful it will become.

Be sure to flip the tofu halfway through, so that every part is evenly coated.

Time to grill!

After the tofu is fully marinated, bring the outdoor grill to 500 degrees. Grill the tofu slices for two to three minutes on each side, until dark grill marks form.

No grill? No problem! You can grill the tofu on an indoor grill pan or even a skillet instead.

Don’t forget to toast the bread!

Spread non-dairy butter on each side of the bread. Then brown it on each side for a couple of minutes.

You can toast it in a skillet, grill pan, or outdoors on the grill. Your call!

Would you like cheese with that?

If you’d like melty non-dairy cheese on your sandwich, add it to two of the bread slices, cover the grill, and allow it to melt. I recommend a smoked gouda-style vegan cheese.

Compile those sandwiches!

Now it’s time to put the sandwiches together.

Slather the bread with vegan mayo.

Top with slices of bulgogi tofu, drained kimchi, avocado, and the last layer of bread.

Serve right away alongside french fries or a pile of sesame kale.

A note on vegan kimchi

Kimchi is sold in the refrigerated section of most grocery stores. It’s often by the sauerkraut.

Kimchi is made by fermenting cabbage with vegetables, garlic, and chili peppers. Some brands include fish sauce as well. So when you’re looking for kimchi, be sure to turn that label around and check for fish sauce.

My go-to brands are Sunja’s and Gold Mine.

Where can I find gochujang?

Gochujang is a fermented hot pepper paste that’s made with red chili, glutinous rice, and soybeans. It adds a full-bodied flavor that’s reminiscent of miso meets Sriracha.

Gochujang is sold in tubs at Korean grocery stores. You can also find it in jars & bottles at many natural grocery stores in the Asian section.

One jar or tub lasts a long time in the refrigerator since you just need a little bit for a lot of flavor.

Bulgogi tofu sandwich with kimchi

Think of this sandwich as a Korean-inspired spin on a reuben. Savory bulgogi tofu is the main event. Then it's topped with kimchi and your choice of non-dairy smoked gouda or avocado slices.Be aware that the time listed here is for making the sandwich with leftover bulgogi tofu. (Link to the recipe below.) If you're making the bulgogi tofu from scratch, you'll need to allow extra time for marinating & grilling it.

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #ffffff; ]]> Print Pin Rate

Course: Sandwich

Cuisine: Korean, Vegan

Keyword: bulgogi, grilled sandwich

Cook Time: 10 minutes

Total Time: 10 minutes

Servings: 2 people

Calories: 463

Ingredients

Non-dairy butter for buttering bread

4 slices rye bread

2 Tablespoons vegan mayonnaise I like Vegenaise

1 batch bulgogi tofu

1/2 cup kimchi divided**

1 avocado pitted and cut into slices, or 2 slices of non-dairy smoked cheese*

Instructions

Heat outdoor grill to 500 degrees. Use a knife to spread non-dairy butter on each side of bread.

Grill bread on one side for a couple of minutes, until grill marks have formed. Flip bread and top two of the bread slices with non-dairy smoked cheese, if using. (If you're using avocado, you'll add that later.)

Grill for a couple more minutes with the grill lid closed, so that the cheese melts. Once grill marks have formed on the second side, remove bread from grill.

Now it's time to compile the sandwiches. Slather vegan mayo onto each of the slices. Top each sandwich with two slices of bulgogi tofu. Squeeze the kimchi with your hands over the sink to remove any excess liquid. Place 1/4 cup of kimchi on each sandwich. Top with a few slices of avocado, if using, and the last layer of bread. (That's the one with the melted cheese, if using.) Serve immediately.

Notes

*You may have extra avocado left over. **Some brands of kimchi aren't vegan. Be sure to read the label and look out for fish sauce.

Nutrition

Originally posted April 2016. Content and photos updated August 2019.

Source: https://cadryskitchen.com/kimchi-reuben-bulgogi-tofu/

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seedertitle0-blog · 6 years ago

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Vitamin D Deficiency and Thyroid Disease

It’s estimated that at least 75% of Americans are deficient in Vitamin D. Ironically, Vitamin D isn’t a vitamin at all, but a steroid hormone responsible for a number of processes in the body, ranging from regulating mineral absorption to disease prevention and gene expression.

With the growing epidemic of thyroid disease, it’s vital that we understand how important Vitamin D is for proper thyroid hormone production.

Two of the most common and important forms of Vitamin D are Vitamin D2 and D3.

Vitamin D2 is found in some plant foods and has only about an 8% positive effectiveness in the body. There’s also a synthetic version of D2 made by irradiating fungi and plant matter. This is the form of Vitamin D most often prescribed by doctors in the U.S.

Unfortunately, Vitamin D2 is what you’re most likely to find in the majority of supplements on the market.

To make matters worse – Vitamin D2 is toxic in excess and can cause a softening of the hard tissues and a hardening of the soft tissues in the body. I would encourage anyone considering a D supplement to do your research and make sure you are not getting D2.

Note: For several years, the dairy industry used D2 in their fortified milk products, but has since replaced it with D3. However if you are drinking fortified imitation milks such as soy, rice, almond, or oat – you are most likely still being exposed to D2.

Vitamin D3 is a fat-soluble vitamin and obtained from sun exposure and from certain animal foods. (see the list below)

Here’s how Vitamin D influences thyroid hormone balance:

In order for iodine to be used to create thyroid hormones, Vitamin D needs to be available. Without adequate Vitamin D, you will often see a decrease in FT4 and/or FT3.

Several clinical studies have reported low Vitamin D in those with Hashimoto’s or Graves’ disease, indicating an association between Vitamin D deficiency and thyroid autoimmunity.

Impaired Vitamin D signaling has been reported to encourage thyroid tumorigenesis.

Vitamin D deficiency has been strongly associated with higher TSH levels (aka: hypothyroidism).

Vitamin D regulates insulin and balances blood sugar. When blood sugar is imbalanced, this can cause thyroid hormones to go off balance.

Most people just want to take a supplement, but it’s not always that clear-cut. Here are a few reasons why…

Genetic Polymorphism

Each person has a Vitamin D receptor (VDR) in the body that must be activated in order for Vitamin D to perform its functions. Many people with thyroid disease have a genetic VDR mutation that can create Vitamin D deficiency even if levels are normal.

If you have a VDR mutation, then you often need to have higher than normal blood levels of Vitamin D to avoid the effects of Vitamin D deficiency.

Nutrients Work Together

It’s also important to understand that nutrients like Vitamin D and Vitamin K work synergistically together, so f you take too much Vitamin D, you can throw off Vitamin K levels and vice-versa.

Fat Digestion Problems

Vitamin D is a fat-soluble vitamin, so if you don’t eat enough fats or don’t digest fats properly, then you can create a deficiency. People on low-fat diets or those with digestive conditions that impair fat absorption such as IBS, fatty liver disease, gall bladder disease, IBD, etc. are more likely to have low levels of Vitamin D.

Why You Should Stay Away from Conventional Vitamin D Supplements

The majority of Vitamin D supplements you’ll find at your local vitamin store or in the vitamin aisle of the supermarket will only offer you Vitamin D2 or a mix of D2 and D3, and as we said before, D2 can have a negative impact on your health.

Vitamin D cannot be adequately synthesized in your body without its cohorts – Vitamin K2 and Vitamin A (retinol). Most vitamin manufacturers are just looking to make a profit, without actually knowing the ins and outs of true nutrition and will not provide you with the right supplementation.

Vitamin D taken without the necessary K2 will lead to Vitamin D toxicity. Vitamin K2 is responsible for activating certain proteins which are responsible for distributing Vitamin D and calcium to where it should be (in your bones), and keeping it out of where it should not be (in your arteries).

Vitamin A curbs the excessive production of Vitamin K2 proteins to ensure you have just the right amount.

As you can see, these nutrients all work together, so you never want to just take one in isolation because you can throw the others off balance!

Eating foods rich in fat-soluble vitamins is a great way to get the proper balance of these nutrients as they are found in nature.

Here’s a list of Vitamin A, D and K2 rich foods:

Pastured egg yolks

Pastured butter

Grass fed beef

Liver and organ meats from pastured animals

Raw milk

Raw cream

Oily fish (mackerel, tuna group, herring, anchovies, wild salmon, sardines, herring)

Cod liver oil

Animal fat from pastured animals (such as butter, ghee, lard, tallow, or duck fat)

How to Get Enough Vitamin D to Help Keep Your Thyroid Balanced:

1. Eat foods that are rich in Vitamin A, D3, and K2 on a regular basis. (see list above)

2. Get 20-30 minutes of unfiltered sunlight daily (without sunscreen). It’s best to go out in the middle of the day when the sunlight is the strongest.

3. If you’re concerned that you may have a Vitamin D deficiency, I recommend getting tested by your practitioner. Our office, Biodynamic Wellness, can order the testing and also recommend the proper short-term supplementation or diet to get you back on track.

Most people are able to increase their Vitamin D levels within 30-90 days through proper supplementation and can keep them at normal levels through a whole food, nutrient dense diet going forward.

4. Get tested to see if you you have a VDR polymorphism. If you have this mutation, then it’s very important that you get plenty of sunlight and also regularly eat animal foods that are rich in the fat-soluble vitamins A, D and K2.

Recommended Vitamin D Supplements:

1. D-Synergy Max is my very favorite and the one we use most often at our practice. It contains all of the Vitamin D synergists – K2, A, B6, chromium, magnesium, zinc and boron. If you’d like to order it, you can contact our office to purchase.

2. Throne D3 with K2 is another one I recommend, but do keep in mind that it doesn’t contain Vitamin A, so you’ll want to make sure to eat Vitamin A (aka: retinol) rich foods daily when taking this supplement.

If you need personalized nutritional help, I recommend booking a Lab Work Analysis consult with me via my office, Biodynamic Wellness.

Source: https://deliciouslyorganic.net/vitamin-d-deficiency-and-thyroid-disease/

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seedertitle0-blog · 6 years ago

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Target's 5 new wines are all under $10

Making a quick trip to Target for cotton balls only? Try again. The retailer has announced an exclusive new line of wines expected to hit stores this March. “The Collection” features five varietals including cabernet sauvignon, a red wine blend, rosé, pinot grigio and chardonnay.

We Bet You Didn’t Know These States Made Wine

So how do they taste? According to the retailer, the cabernet sauvignon is dark and dense with notes of black cherry and spice; the red wine blend is well-structured and juicy with mocha, caramel, blackberry and dark chocolate flavors; the rosé is fresh and crisp with floral aromas and strawberry and watermelon tastes; the pinot grigio is medium-bodied and crisp with notes of honeysuckle, melon, white peach and nectarine; and the full-bodied chardonnay has aromas of freshly baked buttered biscuits with flavors of roasted marshmallow.

In addition to The Collection, Target will exclusively welcome a sauvignon blanc varietal to its California Roots line, which currently features chardonnay, pinot grigio, moscato, cabernet sauvignon and a red blend for $5 a bottle. If you prefer your vino in a can, Target’s boxed wine, dubbed Wine Cube, will be available in Bubbles Rosé Wine and Bubbles White Wine flavors for $10.99 per four-pack. Lastly, the retailer will launch gluten- and sugar-free Crook & Marker Hard Seltzer drinks in peach, mango, grapefruit, blackberry lime, strawberry lemon, coconut pineapple, tangerine and black cherry for $8.99 per four-pack or $16.99 per eight-pack.

Customers 21 and older can find Target’s new adult beverages on shelves starting March 3. Why run to the liquor store when you can find cheap alcohol after aimlessly strolling the aisles for makeup, clothing, home goods, jewelry, and the 10 foods you should always buy at Target. Boozing responsibly on a budget is just one of many reasons to drink a glass of wine every day.

Source: https://www.thedailymeal.com/drink/target-collection-wines/022119

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seedertitle0-blog · 6 years ago

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Receiving Alchemical Knowledge

By Margaret Maurer

On two of the last leaves of receipt book compiled by Margarett Baker in the late-seventeenth century, there is a brief treatise that defines the practice of alchemy (fols. 133v-134r). Written in the same clear, italic script that on previous pages instructs how “To take out stayns or ink out of a linen Cloth” (38v) or recounts Mistress Malltes’ recipe “To make a… Cake” (42r), it begins:

Alchimy or spargyrike are accointed amongst the fore pillers of meddecen and w[hi]ch openeth and demonstrateth the compositions & desolutions of all boddies together w[i]th ther preparations terations & exaltations [th]e same I saie is shee w[hi]ch is the inuenter & scoole mistres of distllations…

Margaret Baker, V.a.619, Folger Shakespeare Library.

The passage continues by discussing different examples of alchemical transformation and outlining various alchemical processes. Using Early English Books Online, I found the original source of the passage was Thomas Tymme’s 1605 translation of Joseph du Chesne’s The practise of chymicall, and hermeticall physicke, for the preseruation of health. While it is possible that there are untraceable intermediary links that connect Du Chesne’s work with Baker’s, her manuscript also mimics the printed text’s form, separating out each alchemical procedure with its corresponding definition. The visual replication of the printed text signals a close connection between Tymme’s translation and Baker’s transcription.

Baker’s receipt book, fol. 133v. Credit: Folger Shakespeare Library.

Tymme’s translation of Du Chesne, p. AA4r. Credit: Folger Shakespeare Library.

Cross-referencing Baker’s receipt book with EEBO reveals that many of the recipes and passages contained within the volume replicate over a dozen printed sources, including numerous medicinal and alchemical texts. Much of the content is copied verbatim, although some passages have been restructured or given new titles. The most significant change is Baker’s non-standard spelling, which creates deviations that complicate database searches. Undoubtedly, the source texts found using EEBO are a small fraction of the total sources, printed and otherwise, that Baker appropriated when compiling her receipt book. However, identifying these passages illustrates the wide circulation and permeable boundaries of medicinal, alchemical, and domestic texts in early modern England.

Baker’s receipt book utilizes a wide array of medical and alchemical texts to construct a distinctively Paracelsian approach to domestic medicine. Apart from these hints about her intellectual world, we know relatively little about Margaret Baker’s life. Her name is preserved in three extant recipe books, but there are no further records about her life. The University of Essex’s “Baker Project” provides a detailed examination of the receipt book, including information and inferences about its author, construction, and provenance.

Baker’s receipt book draws from a diverse range of sources: surgery manuals and books of secrets, treatises on Paracelsian medicine and herbals. Alongside English physicians and surgeons, Baker copied English translations of continental writers from Switzerland, Italy, France, and the Netherlands. Additionally, the passages within Baker’s book span over 100 years − from John Day’s translation of Konrad Gesner’s The treasure of Euonymus (1559) to John Church’s A compendious enchiridion(1682). As Karen Bowman thoughtfully observes, Baker’s collection of receipts contains ingredients that illustrate a global market, but the texts contained within her book also point towards an international trade of ideas.

Simultaneously, the collection of sources that Baker gathered signals a specific and curated Paracelsian viewpoint. Many of the texts she has collected, including the passage copied from Du Chesne, reference Paracelsus, a Swiss doctor who rejected Hippocratic-Galenic medicine in favor of a chemical understanding of the human body. Paracelsus originally wrote that alchemy − along with philosophy, astrology, and ethics − was one of the four pillars of medicine. Du Chesne, a French physician and alchemist, transmitted this idea into Baker’s receipt book. Both Paracelsus and Du Chesne were associated with female alchemical and medical practitioners, who acted as the syncretic counterparts to university-trained doctors.

There is one difference between Baker’s transcription and Tymme’s translation of Du Chesne. While Tymme writes that, “ALchymie or Spagyrick, which some account among the foure pillers of medicine,” Baker’s version reads, “Alchimy or spargyrike are accointed amongst the fore pillers of meddecen,” removing “which some account” making alchemy’s foundational place a certainty. Since Paracelsian medicine became increasingly popular in England over the course of the seventeenth century, this change could reflect a larger cultural shift between Tymme’s translation and Baker’s transcription.

By definition, receipt books collect received knowledge, inherently entangled within dynamic social networks. Baker’s book is an assembly of ideas that she “received” from an impressive number of sources, both printed and unknowable. Even though Baker is not the original author of passages identified, she has a hand in constructing their shared meaning: a distinctly Paracelsian and thereby chemical approach to medicine. Acknowledging the sheer number of choices necessary for the book’s construction sheds a light on her role. For every passage she chose to copy over, she omitted hundreds, if not thousands, of additional recipes and treatises from her printed source material. Her role as the compiler was not only to receive knowledge, but also to choose what knowledge should be preserved on the page − what knowledge we, as readers, in turn, receive.

Source: https://recipes.hypotheses.org/12129

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seedertitle0-blog · 6 years ago

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BURRATA WITH STONEFRUIT + CHILI + MINT

Burrata is one of my favorite things. It’s up there with brown butter. Basically, if it’s in a dish, it’s somehow improving it, and I must eat it. During the summer, I love pairing this fresh, creamy cheese with bright stone fruit. The acid in the peaches, plums, and nectarines are a fantastic counterpoint to the cheese’s mild sweetness, and the mint and chilies add a fun herbaceous layer and kick. This is hardly a recipe, more of a collection of things that are awesome together, so feel free to mix it up and make these your own. Enjoy!

For 8

1 pound stone fruit, sliced (peaches, plums, nectarines)

1 serrano or thai chili, thinly sliced (more if you want it quite spicy)

1 small handful mint leaves, torn

2 tablespoons balsamic vinegar

5 ounces arugula

1 pound burrata, sliced

1/4 cup olive oil

salt and pepper to taste

DIRECTIONS

Combine the fruit, chili, and mint in a bowl, and drizzle with a tablespoon of balsamic vinegar. Toss to combine. Lay the arugula in a ring on a plate, place the fruit in the center, and lay the burrata slices on top. Drizzle a tablespoon of olive oil on the burrata, then drizzle the entire salad with the remaining olive oil and balsamic vinegar. Top with a little salt and pepper.

Source: https://www.thekitchykitchen.com/?recipes=/burrata-stonefruit-chili-mint/

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seedertitle0-blog · 6 years ago

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Bacon Avocado Potato Salad

Quick and easy, hearty Bacon Avocado Potato Salad with a creamy and flavorful dressing. This amped up potato salad is the hit of the party every time!

You’d think by now I would have run out of potato recipes. But, what can I say, I’m always looking for a new twist on one of my favorite side dishes! Scalloped, mashed, grilled, baked, sliced, diced, or served as french fries, I can’t get enough. (And neither can anyone in my family, for that matter.)

For this new twist on an old favorite, I cut down on adding in gobs of mayo and instead cut the mayo with Greek yogurt. To me, a dressing should be the major vehicle for flavor in a potato salad and not just simply for disguising a way to add more mayo into your life. Plus, cutting the dressing with other ingredients makes this salad healthier, too. I find that yogurt has the same creamy texture and also adds a nice little zing to the dressing while complementing the dijon and apple cider vinegar components as well.

And, I would be remiss to not also mention the creaminess that the avocado and eggs bring to this Bacon Avocado Potato Salad. Then, to that add in the crispy, salty, smoky bacon, the tangy onion, and the crunchy celery, and, mmmm…I don’t even have enough food adjectives to describe what I’m feeling right now. You might need a moment alone in silent reflection after making this dish (and eating it all, too.)

Simple Potato Salad Substitutions

Okay, so I know some of you might be saying “But I don’t eat meat,” or “I so want to make this but I hate onions.” That’s no problem. I like to think potatoes (like myself) are pretty adaptable.

If you want to skip the bacon, skip it. You’ll still be left with plenty of texture from the potatoes, celery, onions, and hard boiled eggs. You’ll be missing a little bit of crunch and salt, but overall the potato salad will still be a hit.

And, if you don’t like onions, I get that. I do. They’re not for everyone. Whether you hate all kinds of onions or just specifically the red or the green ones found in this recipe, fear not. I have a solution for you, too. I’ve found that scallions, leeks, and chives can make good substitutes as they aren’t as pungent as your typical onion.

For the dressing, if you prefer all yogurt or all mayo, hey that’s your prerogative, and it won’t change the dressing too much. But keep in mind, you need to use Greek yogurt. It’s thicker and tangier and will hold up a lot better than regular, plain yogurt. You can substitute white or red vinegar for the apple cider, or mustard powder or regular mustard for dijon, etc. Feel free to get creative.

What else? If you don’t like eggs or avocados, then you can leave those ingredients off, too. But guys, if I’m being honest, you’re really starting to bum me out with all of your hypothetical substitution requests. Maybe this Bacon Avocado Potato Salad isn’t for you. That’s okay. No hard feelings. Try this recipe for 3 Ingredient Oven Roasted Potatoes or this Garlic Herb Potato Hash instead. You’ll get your potato fix and I won’t be offended. Win-win.

Do I Have to Leave the Potato Skin On?

If you are not a fan of potato skin, then by all means, go ahead and peel those little suckers before you boil them. On second thought, you might want to pick a bigger potato for the salad (like Yukon Gold or Idaho), simply because those will be easier to peel. Just cut them into bite-sized pieces after peeling, but before boiling.

You can also remove the peels after boiling, if you prefer. To do this, you need to score the potato all the way around the center first, then boil.

Then — and this is important — make sure you cool the potatoes all the way in an ice water bath before removing the skin with your thumbs. Just rub the skin off, starting at that cut you made, and push it toward opposite ends. It should peel off fairly easily with very little effort.

Bacon Avocado Potato Salad

Quick and easy, hearty Bacon Avocado Potato Salad with a creamy and flavorful dressing. This amped up potato salad is the hit of the party every time!

Ingredients

3 pounds baby gold and/or baby white potatoes quartered

3 celery stalks chopped

3 green onions diced

1/2 small red onion diced

6 hardboiled eggs roughly chopped

2 avocados chopped

4 slices of bacon cooked and chopped

Dressing

1 cup mayo I use light mayo

1/2 cup plain Greek yogurt I use 0 percent fat

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

1/2 teaspoon garlic powder

salt and pepper to taste

1/4 teaspoon smoked paprika optional but highly recommended

Instructions

Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.

Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.

Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.

Cover and chill for at least 1 hour or up to 8 hours before serving.

Recipe Notes

If you are making this potato salad ahead of time and plan on not serving after 1 hour of chilling time, I recommend reserving the avocados until the end, just before serving, to keep them from browning.

Source: https://www.lecremedelacrumb.com/bacon-avocado-potato-salad/

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seedertitle0-blog · 6 years ago

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Finding the Time to Eat as a New Parent

This post is sponsored by The Popcorn Board.

Adjusting to parenthood is really hard. It’s almost impossible to prepare for the shift between childless and taking care of a newborn. For the months leading up to James’s birth I pictured my life and honestly, I was pretty naive. I basically pictured a version of my current life just holding an adorable baby. Sure, I knew I would get a lot less sleep. But, I always considered myself someone who was able to function on little sleep. I knew our schedule would revolve around his needs, but there would be two of us working from home, we could get everything done.

The first couple weeks were a rude awakening into how all encompassing it is caring for a newborn. I knew he would wake frequently to eat, but I didn’t anticipate it being constantly. I knew I could function on little sleep, but wasn’t prepared for none. I never pictured a reality where having the time to eat a meal or even a snack was a luxury. Finding quick and easy snacks to eat became critical to my health and my sanity.

One of the best criteria I found for snacks was things I could eat one-handed. Something I could reach for while I was rocking him or something that wouldn’t jostle him too much if he had just gotten to sleep. Any parent will know that soul-crushing moment when you inadvertently wake a baby after spending half an hour getting him to shut his eyes. Popcorn became a go-to snack for us. It was easy to prepare, it met the “one-handed” criteria, and it’s naturally low in fat and calories. It also happens to be non-GMO, gluten-free, and whole grain, so it keeps me full for longer than some of my other simple snack cravings. When I’m really short on time, I love to pop up a bag of microwave popcorn which is super convenient!

Popcorn is also comforting to me, as it had been such a part of my pre-parenting life.

Daniel and I used to go to the movies at least 2-3 times a month. There was nothing better than sitting in a dark theater as the previews ended and reaching for that huge tub of popcorn. I would savor each kernel one at a time while Daniel would shove handfuls into his mouth to the point where Cookie Monster might pull him aside and ask him if he might have a problem. Our days of spontaneously seeing a matinee are over, for now. Luckily, popcorn is super easy to make at home. As our family gathers around our TV at home with a big bowl of it, I like to picture the day when our little man will be able to reach into the bowl and share that happiness with us. I realize I don’t have to grieve the life we lost, because we’ve gained so much more.

*As a note, popcorn shouldn’t be fed to children under the age of 5 since it can be a choking hazard for tiny tots!

Source: http://www.andiemitchell.com/finding-time-eat-new-parent/

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seedertitle0-blog · 6 years ago

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Coconut Oil Is Key to These 18 Dessert Recipes

[Photographs: Vicky Wasik]

At a recent stop on my book tour, someone asked if I had any "pet" ingredients that the average baker may not have on hand. In the heat of the moment, all I could think of was malted milk powder, what I call the "umami bomb" of dessert. As handy as malted milk powder can be when it comes to layering a toasty/malty flavor into desserts, the secret workhorse of my kitchen is undoubtedly coconut oil.

Like any oil, it's a pure fat, but what sets coconut oil apart is that it's solid but creamy at room temperature (well, when "room temperature" falls between 70°F and 74°F). That means it behaves more like butter or shortening in baked goods, creaming up light and fluffy when beaten with sugar.

Coconut oil melts quickly on the tongue due to a melting point well below body temperature, so it doesn't feel greasy like shortening or cold butter. Refined coconut oils like LouAna or Nutiva are absolutely neutral, with no taste or aroma whatsoever, while virgin coconut oil can have flavor that ranges from mild to intense depending on the brand (Coco Vita is my favorite when it comes to coconuttiness).

These properties allow coconut oil to wear a number of hats in the kitchen, functioning like shortening in snickerdoodles, like fry oil with doughnuts, like butter in scones, like liquid oil in banana bread. While this is by no means a complete list of desserts where coconut oil comes in handy, these recipes go a long way in demonstrating the scope of its utility.

[Video: Serious Eats Team]

Oil's a common ingredient in quick breads, but switching from liquid oils such as canola to solid coconut oil gives my banana bread a lingering richness that's hard to beat. To use coconut oil as a replacement for liquid oil in other quick breads, all you have to do is melt it down. As the coconut oil cools, you may notice the batter is thicker than usual, but this won't cause any ill effects (in fact, it will encourage the quick bread to crown in the oven, a rather beautiful touch).

Banana Bread Recipe »

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Because refined coconut oil is odorless, flavorless, and solid at room temperature, with a shelf-life of more than a year, it's the perfect foundation for homemade brownie mix. Keep a jar on the shelf, and when you're ready to bake simply add eggs, water, and vanilla. The results are as chewy as any store bought brownie, and just as glossy, but with the deep, complex flavor of top notch Dutch cocoa and dark chocolate.

Homemade Brownie Mix Recipe »

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Thanks to its neutral flavor, refined coconut oil makes a fantastic replacement for butter in recipes, as in this recipe for lemon blueberry scones. By taming down the toasty, brown butter flavor scones usually develop as they bake, coconut oil puts the spotlight on the the bright flavor of fresh fruit while producing a scone that's even more rich and tender.

Coconut oil has a slightly lower melting point than butter, so when using it as a replacement in your favorite recipes, it may help to refrigerate the dough after shaping it into a wheel. Once it firms up, slice and bake as directed.

Lemon Blueberry Scones Recipe »

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[Video: Natalie Holt]

As in fresh fruit scones, coconut oil limits browning in rolled sugar cookies. Not only does this keep the cookies pale—snowflakes stay snowy white—but coconut oil enriches the cookies and extends their shelf life beyond those made from butter alone.

Of course, sugar cookies should taste like butter, so I use a roughly 50/50 blend for the best of both worlds. Trading a bit of butter for coconut oil is a great way to help your favorite cookies last a little longer, which is especially useful for shipping holiday care packages.

Rolled Sugar Cookies Recipe »

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Refined coconut oil is an essential ingredient in these homemade Wheat Thins, where its neutral flavor lets the taste of whole grains and barley malt really shine—these distinctive little crackers brown too deeply when made with butter, giving them a dark and nutty sort of character.

Homemade Wheat Thins Recipe »

Back to the full list

[Video: Serious Eats Team]

If you never make doughnuts because you're turned off by that notorious fried food smell, frying with refined coconut oil's gonna rock your world. Compared to most liquid fry oils, refined coconut oil contains fewer volatile organic compounds, giving it a cleaner aroma and flavor. When I fried up these DIY Donettes in our tiny office last year, no one even realized I was in the kitchen.

Aside from giving you the ability to stealth-fry at home, refined coconut oil returns to its solid state at room temperature, which gives fried foods a lighter, crisper texture once they cool, so fried foods taste less greasy, whether you're making fish and chips or cannoli. While the same could be said of any solid fat, alternatives like lard and palm oil can be difficult to source in bulk for many folks, whereas refined coconut oil can be purchased by the gallon from warehouse clubs like Costco and Sam's, or online (by the gallon, Nutiva coconut oil is just 14 cents per ounce).

Homemade Donettes Recipe »

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Due to its size and density, pound cake takes ages to bake, so adding a bit of refined coconut oil can help keep it from drying out after a long stint in the oven; better yet, the added fat from coconut oil improves the shelf life of the finished product as well. Coconut oil's a key player in my own sour cream pound cake, but it's a trick you can make use of in your own favorite recipes. Next time you make a pound cake, try replacing 25% of the butter with coconut oil for an extra dose of richness.

Sour Cream Pound Cake »

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Copycat recipes are a great place to make use of refined coconut oil, where its richness and neutral flavor help baked goods better mimic their store bought counterparts. Beyond that, refined coconut oil is a great tool for developing vegan variations of your favorite commercial snacks, such as chocolate digestive biscuits. Even my Homemade Oreos can be veganized on the fly with an equal weight of coconut oil in place of butter.

Digestive Biscuits Recipe »

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I love refined coconut oil for its neutrality for the most part, but the flavor and aroma of virgin coconut oil can be used to strategic effect. My coconut layer cake and creamy coconut frosting are based on my vanilla butter cake and Swiss buttercream, with virgin coconut oil standing in for a portion of the butter (among other tweaks). Aside from lending its signature flavor, coconut oil improves the shelf life of the frosted cake with its added richness.

Coconut Layer Cake Recipe »

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As in my lemon blueberry scones, coconut oil's neutral flavor keeps the lemon flavor of my ginger lemon creme filling bright and fresh. Since coconut oil is solid at room temperature and free from water, it also keeps the powdered sugar filling thick and sturdy so it doesn't go squishing out with every bite. If you'd like to take advantage of that fact with your own favorite sandwich cookies, try using refined coconut oil instead of butter in the filling (or virgin coconut oil if you'd like to add a hint of flavor).

Ginger Lemon Cremes Recipe »

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Since refined coconut oil melts at a relatively low temperature, about 75°F, it's the perfect foundation for making creamy, spreadable speculoos cookie butter at home. Blended with a thick paste made from dissolved cookie crumbs, it makes a fun alternative to peanut butter in no-bake applications.

Cookie Butter Recipe »

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[Video: Serious Eats Team]

Refined coconut oil is the key to our shelf-stable pancake mix, which can sit on the shelf for months on end. Because the oil is added up front, the mix itself couldn't be easier; when you're ready for breakfast, the batter is ready to go as soon as you stir in a splash of milk and an egg.

Homemade Pancake Mix »

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In this recipe, coconut oil stands in for 50% of the butter in what amounts to a basic sugar cookie dough. That cuts back on the toasty brown butter notes that cookies develop as they bake, giving the finished product a clean vanilla flavor that contrasts beautifully with the bold, bitter flavor of crumbled Oreos (whether store bought or homemade) for a cookies and cream-themed cookie.

Cookies 'n' Cream Cookies Recipe »

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Like butter, coconut oil can be creamed with sugar until fluffy and light, so it's my go-to choice for vegan-izing chocolate chip cookies. To make up for refined coconut oil's lack of flavor, I spike the dough with dry malt extract to evoke the same nutty, toasted notes that butter develops as it browns in a traditional dough. So while these chocolate chip cookies may be vegan, they sure don't taste like it.

Vegan Chocolate Chip Cookies Recipe »

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On its own, pure chocolate seems waxy when frozen because eating ice cream or gelato will chill our tongues down, making it difficult for the chocolate to warm and melt. As a result, long after the ice cream has melted away, the chocolate itself will linger in our mouths as a cold, unmelting lump. These problems disappear with a spoonful of refined coconut oil, a flavorless, odorless addition that lowers the chocolate's melting point, for stracciatella gelato with crisp and snappy chips that melt-in-your-mouth.

Stracciatella Gelato Recipe »

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[Video: The Serious Eats Team]

As with the chocolate shards in stracciatella, refined coconut oil gives the outer shell of homemade Klondike Bars a satisfying snap. To keep that coating whisper thin and delicate, the ratio of coconut oil is bumped all the way to 50% of the chocolate by weight. That proportion creates a chocolate coating that's runny and thin while warm, making the ice cream bars easy to dip, and beautifully glossy once set.

Homemade Klondike Bars Recipe »

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[Video: Serious Eats Team]

To help the freeze-dried strawberry and crispy rice coating stick, these berries 'n cream ice cream bars are dipped in white chocolate cut with refined coconut oil. As with our homemade Klondike bars, coconut oil serves to keep the white chocolate shell snappy and thin, so as not to detract from the crispy, colorful, and fruity outer layer of an old-fashioned strawberry shortcake bar.

Homemade Strawberry Shortcake Bars Recipe »

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A little coconut oil helps enrich our banana granola while keeping it crisp and dry. Use refined coconut oil for a neutral flavor, or let the flavor and aroma of virgin coconut oil elevate banana's tropical vibe.

Banana Granola Recipe »

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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/baking-with-coconut-oil

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seedertitle0-blog · 6 years ago

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Instant Pot Chicken (or Turkey) and Rice Soup

This is seriously the easiest chicken soup with rice. It is ready in 20 minutes thanks to the Instant Pot pressure cooker.

It also only takes 8 ingredients to make this. You can make it with chicken or this would be a great way to use up leftover turkey after Thanksgiving. If making with chicken, I use a rotisserie chicken from Costco. It’s a simple and tasty soup.

Instant Pot Chicken and Rice Soup

1 cup long grain rice

2-3 cups diced chicken or turkey

2 cups diced carrots

1 cup diced celery

8 cups chicken broth

1 Tbsp diced garlic

1 Tbsp Better Than Bouillon

½ Tbsp dried parsley

Rice rice in cold water until water is no longer cloudy. Add to the instant pot along with the other ingredients.

Put the lid on and seal. Set to manual for 2 minutes. Once finished manually release, Serves 4-6.

Recipe adapted from epressurecooker. Source: https://www.realmomkitchen.com/26237/instant-pot-chicken-or-turkey-and-rice-soup/

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seedertitle0-blog · 6 years ago

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This is the most popular item at Trader Joe’s

While it may seem like there is a new cult-favorite Trader Joe’s item every month, some products are consistently more popular than others. And as it turns out, TJ’s shoppers across America tend to especially love one particular product. Customer service software company WorkWise compiled Google search interest data on the top-purchased and most-searched-for Trader Joe’s products in every state and found that the supermarket chain’s Sweet Chili Sauce is the most popular Trader Joe’s item in America.

10 Things You Didn’t Know About Trader Joe’s Products

WorkWise’s data discovered that TJ’s Sweet Chili Sauce was the top product in 13 states including Alabama, Georgia, Indiana, Iowa, Kansas, Kentucky, Louisiana, Missouri, Nebraska, North Carolina, Oklahoma, Tennessee, and Virginia.

The sweet dipping sauce which features a blend of chiles and garlic is known for pairing well with Trader Joe’s frozen appetizers — especially their Asian-inspired dishes.

The second most popular Trader Joe’s product is their Macaron Variés. The recent customer favorite is the top TJ’s product in 10 states. Surprisingly, Everything but the Bagel seasoning came in third place as the favorite in nine states. We’re only stunned it didn’t make number one, because we know how much Trader Joe’s customers love their seasonings.

Other most-popular Trader Joe’s products include their vegan banana bread, key lime pie, kung pao chicken, and frozen spanakopita. It’s no wonder a few frozen dishes made the list — when paired with something like TJ’s Sweet Chili Sauce, these Trader Joe's products can really save weeknight dinner.

Source: https://www.thedailymeal.com/eat/most-popular-trader-joes-item-america/022519

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seedertitle0-blog · 6 years ago

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Scrambled Eggs with Sausage, Onions, and Peppers

Scrambled Eggs with Sausage, Peppers, and Onions is a quick and easy breakfast, lunch, or dinner.

Sometimes the simplest meals are the best.

By simple meals, I mean the kind that go together in just a few minutes using basic ingredients from the fridge and pantry.

When people find out the my family deals with food issues and allergies they often ask how we manage it. The answer can get complicated, but the reality it that most of the time I keep it simple with basic real food ingredients.

Life in the kitchen, with or without food issues, doesn’t have to be complicated.

One of my goals here on this site is to help make life in the kitchen easier for you. I love sharing how food can be quick, easy, and delicious for both those that eat normal and those that deal with gluten free or food allergies.

The best way I know how to keep life in the kitchen simple is to use basic everyday ingredients.

Yes, gluten free and food allergies can be complicated and expensive. Specialty flours and foods are not cheap. Baking when you are gluten free, nut free, or whatever else free, can be challenging. I get that, but the reality is I keep meals simple with very few baked goods most of the time.

Recipes like eggs, sausage, and vegetables, makes life in the kitchen easier and also allows us to keep our food budget lower.

One of the cheapest and easiest sources of protein is eggs. They are easy to buy. They don’t cost very much. And they are easy to keep on hand in the fridge.

Ground meats are another quick, easy, and inexpensive protein. Yes, meat can be expensive, but in general ground meat stretches to serve more people than most other types of meat.

Vegetables are not always inexpensive, but you can easily find them on sale or keep them on hand in the freezer.

Another way that I keep meals simple and inexpensive is to make one pot meals. The kind of meal where you can make everything in one pan or pot.

Making everything in one pot or pan keeps both the cooking and the clean up easier.

I also love to make meals that I can have leftovers of for easy breakfasts, lunches, or dinners later one.

This recipe for scrambled eggs with sausage, peppers, and onions is one that I haven’t shared before because it is so basic. But it fits all the requirements for one of my go to quick and easy meals and ends up on the menu plan often. I decided it was time to share it with you.

It is easy to make. It uses basic inexpensive ingredients. It can easily be stretched to feed more people by adding a few more ingredients. And it is regular inexpensive everyday food that fits all our family’s food needs.

It is something that we eat often because it works for breakfast, lunch, or dinner. The leftovers work well reheated and they also freeze great.

Looking for other inexpensive easy meals? You might enjoy these as well.

Yield: 8

Quick, easy, and inexpensive recipe that works for breakfast, lunch, or dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

12 eggs

1 pound ground breakfast sausage

1 onion, diced

2 bell peppers diced, green, red, yellow, or orange work fine

sliced mushrooms, optional

Instructions

In a large skillet or pan cook sausage, onions, and peppers until sausage is browned and onion and peppers are tender. (If using mushrooms add them into the mixture when cooking.)

Remove meat mixture from pan leaving about 2 tablespoons of grease in the pan for cooking the eggs. .

Crack eggs into a bowl and whisk until scrambled.

Pour eggs into skillet and cook, scrambling until done.

Add meat mixture back to pan and stir to combine.

Serve as is, with cheese, or with tortillas as a burrito filling.

Source: https://www.lynnskitchenadventures.com/2019/01/scrambled-eggs-with-sausage-onions-and-peppers.html

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seedertitle0-blog · 6 years ago

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salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

Because my priorities are straight, it was the first thing I made when I got home. This isn’t officially it — I didn’t call the restaurant and beg for the recipe or anything. I prefer to recreate things the way I remember them, even imperfectly. I recalled a good toasty caramel (I use brown butter, dark brown sugar, and golden syrup or honey here) like a pecan pie would have, but much less goopy (a higher concentration of nuts in the filling does the trick); a thin, crisp cookie-like crust with a whiff of vanilla (here we make it quickly and press it in); and no matter how strange the dollop of sour cream to finish might sound (not sweetened, although you could if you wish) it is chocolate to the peanut butter here, harmonious and complementary in a way that no other toppings could come close. I hope you love this too.

Previously

One year ago: Quick, Essential Stovetop Mac-and-Cheese Two years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Three years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian Four years ago: Perfect Corn Muffins and Spaghetti Pangrattato with Crispy Fried Eggs Five years ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel Six years ago: Blood Orange Margaritas Seven years ago: Double Coconut Muffins and Fried Egg Sandwich with Bacon and Blue Cheese Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds and Spaghetti with Lemon and Olive Oil Nine years ago: Walnut Jam Cake, Ginger Fried Rice and Chocolate Souffle Cupcakes with Mint Cream Ten years ago: Whole Lemon Tart, Alex’s Mom’s Stuffed Cabbage and Toasted Coconut Shortbread Eleven years ago: Pasta Puttanesca and Pear and Almond Tart Twelve years ago: Fusilli with Baked Tomato Sauce and Aloo Gobi.

And for the other side of the world: Six Months Ago: Layered Mocha Cheesecake 1.5 Years Ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija 2.5 Years Ago: Peach Melba Popsicles, Chile-Lime Melon Salad and Chocolate Peanut Butter Icebox Cake 3.5 Years Ago: Frozen Hot Chocolate and Angel Hair Pasta with Raw Tomato Sauce 4.5 Years Ago: Blueberry Crumb Cake, Cold Noodles with Miso, Lime, and Ginger, Apricot Pistachio Squares and Raspberry Swirl Cheesecake

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for 10 minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

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seedertitle0-blog · 6 years ago

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Chana Masala (Easy and Simple)

Chana masala is a staple Indian dish that has been described as vegetarian curry in India. It is known for its strong but perfectly balanced mix of spicy, tangy, and sweet flavors. Added bonus: almost all of the spices used have anti-inflammatory properties! This dish will bring some warm and comfort during these cooler months.

Making the traditional chana recipe can be a bit overwhelming, because there’s a pretty long ingredients list and the process is very detailed. This is a simplified version that’s just as delicious!

Let’s get rollin. Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside. Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat. Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper). Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon. Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover. Enjoy with fresh cilantro and rice!

Chickpeas offer an excellent source of protein and fiber. Pair with a side of brown rice or quinoa for a complete meal. Planning on making this? Let us know what you think in the comments below! Xo

Chana Masala (Simple and Easy)

4 cloves garlic

1 red onion, chopped

1 ” piece ginger, peeled

2 tablespoons of ghee or vegetable oil

1 1/2 tsp garam masala

1 1/2 tsp coriander

1 tsp cumin

1/2 tsp turmeric

3/4 tsp salt

Pinch of cayenne pepper and black pepper

28 oz can of peeled tomatoes

3 cups of cooked chickpeas

Optional: Cilantro

Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside.

Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat.

Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper).

Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon.

Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover.

Enjoy with fresh cilantro and rice!

Source: https://foodheavenmadeeasy.com/channa-masala-the-simple-way/

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seedertitle0-blog · 6 years ago

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CrockPot Peppercorn Steak

Peppercorn Steak recipe -- made in the slow cooker. Uses fresh mushrooms, peppers, tomato sauce, Worcestershire sauce. Easy and delicious! Originally written during my Year of Slow Cooking experiment.

Day 193.

I have been getting so many wonderful emails and comments with recipes! I'm having a ball sorting through them all.

Krystle emailed me and shared one of her family's favorite meals with me--peppercorn steak.

I just so happened to have a package of frozen steaks in the freezer, and gave it a try yesterday. Her original recipe called for using canned tomato soup, but after a trip to the grocery store, I learned that many cans of tomato soup are thickened with wheat starch--not good in our house. So I tweaked a little, and was quite happy with the results!

The Ingredients. serves 4 to 6

4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.) (approximately 3 pounds of meat; can use stew meat or chuck roast, too, if you'd like) 1 cup tomato sauce 1/2 cup Worcestershire sauce (Lea Perrins is GF) 1/4 cup of water 2 chopped bell peppers (I used one yellow, one green) 1 chopped yellow onion 8 ounces sliced mushrooms 1 tablespoon Italian seasoning 1/4 teaspoon black pepper

The Directions.

Put the meat in the crockpot; mine was still frozen solid. Cover with the chopped vegetables. Pour in the tomato sauce, Worcestershire, and water. Add the Italian seasoning and black pepper.

No need to stir.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner for 6 hours on high.

The Verdict.

I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the oven or on the grill. The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery. I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.

This makes a lot of sauce. I bet you could use the remaining sauce as a soup base or to make a fabulous gravy. We ate our meat and veggies separate on the dinner plate, with a spinach salad.

One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast. And maybe sometimes for snack. After I eat my banana. Of course." And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days. She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...

thank you, Krystle, for a great meal, and a keeper recipe!

Source: https://www.ayearofslowcooking.com/2008/07/crockpot-peppercorn-steak.html

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

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seedertitle0-blog · 6 years ago

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Chocolate Vegan Zucchini Bread (dairy-free, vegan, nut-free, oil-free)

Every summer I have a reader ask “Dreena, do you have a vegan zucchini bread recipe?”

For so long I’ve been meaning to create one.

In ed&bv I did do a muffin recipe that included grated zucchini. But, not enough for me to categorize it as zucchini bread.

At last, the time has come…

we both have a vegan zucchini bread!

Even better?

It’s a chocolate vegan zucchini bread!

Even better than that?

You don’t have to grate the zucchini!

hoo-ahh, I love a kitchen shortcut!

Actually, I think the reason it took me so long to get to this vegan zucchini bread recipe was the grating.

Silly, zucchini grates pretty easily and swiftly. But something about grating is a royal pain to me.

Am I alone here? I don’t think I am, but geez chime in and give me company!

Don’t worry, there aren’t any chunks of zucchini in this bread. 😷

Instead, I pop the zukes with all the wet ingredients into the blender and voila! Ready!

Another perk of this vegan zucchini bread…

The chocolate disguises the zucchini! You know, for people that may look at it and say “what are those flecks”?

Chocolate = no questions asked.

Hope this one is a hit for you, guys! x Dreena

Ingredients

2 cups whole-wheat pastry flour

1/2 cup cocoa powder

2 tbsp coconut sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 cups thickly sliced zucchini

1 cup sliced ripe/overripe bananas

2/3 cup pure maple syrup

2 tbsp hemp seeds (can omit if you don't have them)

1/4 cup water

2 tsp vanilla

1/4 cup non-dairy chocolate chips

Instructions

Preheat oven to 350 degrees. Prepare a loaf pan by spraying/wiping with a touch of oil, and lining with a strip of parchment paper (for easy removal after cooling) In a large bowl, add dry ingredients: flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Stir through until well combined. Add zucchini, bananas, maple syrup and hemp seeds (if using) to a blender. Puree until smooth (this takes just a minute in a high speed blender, a regular blender will take longer). Once well pureed, add water and vanilla and blend again. Add wet mixture to dry and stir through until just well combined, and add chocolate chips if using. Transfer mixture to loaf pan. Bake for 50 minutes, or until set in the centre (test with a toothpick if unsure). Remove and let cool in the pan on a cooling rack. Once cool, remove loaf and cut into slices.

Recipe Notes

Muffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes.