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Canlis Salad

Today’s 5 star secret recipe comes from Canlis, a longtime Seattle institution.  This fine-dining restaurant offers Pacific North West fare in a mid century-modern home.

A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar. But a strong scent of the Middle East flows through it as well, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.

Enjoy!

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Canlis Salad

2  heads of romaine, outer leaves discarded, chopped 4  slices bacon, chopped 1  cup cubed fresh Italian bread 1  egg ¼  cup freshly squeezed lemon juice ½  cup olive oil Kosher salt and freshly ground black pepper to taste ½  cup scallions, thinly sliced ¾  cup fresh mint, roughly chopped 1  tablespoon fresh oregano leaves, roughly chopped 12  cherry tomatoes, halved ¾  cup freshly grated Romano cheese

Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.

In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.

Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.

In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

Serves 4-6

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Source: https://www.recipesecrets.net/blog/recipes/canlis-salad/

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20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Pumpkin Hummus

Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.

Spicy Thai Pumpkin Noodle Soup

Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Vegan Morning Glory Muffins

Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.

Essentially Raw Pumpkin Bites

These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.

Pumpkin Energy Bites

Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.

Pumpkin Pie Pudding with Banana and Avocado

Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.

Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

Pumpkin Chocolate Chunk Cookies

Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.

Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html

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Cappellacci al cacao con la zucca per l’ultimo dell’anno

Eccoci all’ultimo post dell’anno, eccoci ai giorni della bolla, quei giorni in cui il Natale è già passato, hai ancora sulle labbra il sapore dello zucchero a velo e delle spezie del panforte, ma se ti volti non lo vedi più, è come avvolto da una cortina di nebbia. L’ultimo dell’anno deve ancora venire: senti da lontano, come da dietro una porta, i brindisi e i tappi di spumante che saltano, ti immagini i lustrini e le lenticchie, ma ancora non riesci a afferrarlo.

Sono giorni sospesi, e proprio per questo sono i più creativi.

Sono i giorni delle grandi decisioni, dei colpi di testa e dei bilanci rimandati a anno nuovo.

In queste ore inauguro l’agenda del nuovo anno buttando giù con la mia miglior calligrafia i primi impegni e i proponimenti nati guardando le luci dell’albero di Natale che ballano nel buio, ma scrivo ancora sulla vecchia, con affetto, per tenere traccia di quello che è passato e non lasciare indietro nulla. 

La accarezzo, quasi fosse un compagno di avventure che sta per andare in pensione: in quelle pagine ho pianificato progetti che siamo riusciti a portare a termine con una buona dose di coraggio e caparbietà, progetti che abbiamo rimandato a malincuore al nuovo anno, progetti che abbiamo archiviato con nostalgia, un matrimonio fai da te e un viaggio di nozze sulle strade della Scozia e dell’Irlanda.

In questi giorni sbocconcello pezzetti di Christmas Cake e sgranocchio carciofi crudi a pinzimonio, cuocio pentoloni di brodo di pollo e di fagioli zolfini, ma anche uova al tegamino, preparo il pane integrale per colazione, ma anche un’insalata al volo con foglie di radicchio rosso croccante, una scatoletta di tonno e il fondo di una giardiniera avanzata.

Sono giorni fatti per sospendere il giudizio, soprattutto su noi stessi, per leggere gialli inglesi di P.D. James e perdersi nella sua campagna brumosa, per camminare fuori in una campagna toscana ugualmente affascinante e fangosa.

Sono giorni per fare colazione tutti insieme, scendendo in pigiama dai miei con un pan brioche in mano, una fetta di panettone e una spremuta, per bere una tisana mentre si guarda un film o su fa un gioco da tavolo, per fare la pasta fresca alla prima occasione.

Cappellacci al cacao con la zucca per l’ultimo dell’anno

Ricetta in collaborazione con Arborea

La pasta fresca ha il gusto dei giorni di festa: le lasagne per Natale, le tagliatelle al sugo di cinghiale per la sera della vigilia, tanti pici quanto un’intera spianatoia può contenere per festeggiare un compleanno in giardino.

Per l’ultimo dell’anno, però, volevo una pasta fresca diversa dal solito, che mi aiutasse a salutare questo 2018 così ricco di eventi e ricordi, un anno che porterò con me per tutta la vita.

Ho iniziato dal ripieno: zucca cotta al forno fino a diventare tanto morbida da poter essere raccolta con un cucchiaio, una polpa densa, saporita e asciutta. Noci tostate in padella per esaltarne il sapore, perché la frutta secca fa subito festa, serate infinite con la tombola e i giochi da tavolo e chiacchiere al sapore di ricordi. Per amalgamare il tutto, qualche cucchiaio di Gran Campidano di Arborea grattato, che rende il ripieno saporito.

La pasta è al cacao amaro, tanto semplice da preparare quanto insolita: ha solo un vago sentore di cacao, non aspettarti una pasta al cioccolato, ma si sposa perfettamente con la dolcezza dolce del ripieno alla zucca, bilanciandolo.

Questi cappellacci possono essere facilmente preparati in anticipo: puoi farli la mattina per la sera, lasciandoli in un vassoio coperto di farina di semola in una stanza al fresco, oppure anche in anticipo di qualche giorno. In questo caso basta congelarli su un vassoio, anche questo spolverato di farina di semola, e, una volta congelati, li puoi raccogliere in un sacchetto.

Quando arriva il momento di cuocerli, buttali congelati direttamente in pentola, e considera solo un minuto o due in più di cottura.

La pasta è al cacao amaro, tanto semplice da preparare quanto insolita: ha solo un vago sentore di cacao che si sposa perfettamente con il dolce del ripieno alla zucca.

Piatto: Primo

Cucina: Italiana

Keyword: cacao, cappellacci, pasta fresca

Porzioni: 4 persone

Per il ripieno

½ zucca noce di burro circa 500 g

2 cucchiai di olio extra vergine di oliva

60 g di Gran Campidano di Arborea grattato

60 g di noci

¼ cucchiaino di noce moscata grattata

Sale

Pepe

Per la pasta fresca

100 g di farina 00

100 g di farina di semola

15 g di cacao amaro in polvere

2 uova

½ cucchiaino di sale

1 cucchiaino di olio extra vergine di oliva

Per il condimento

60 g di burro Arborea

Una decina di foglie di salvia

Gran Campidano di Arborea grattato

Iniziate cuocendo la zucca. Scaldate il forno a 200°C.

Sistemate la zucca con il lato tagliato in alto, conditela con olio, sale e pepe e infornatela in forno caldo per circa 35 minuti, finché non sarà ben cotta: sarà dorata in superficie e tanto morbida da poter essere facilmente scavata con un cucchiaio.

Togliete la zucca dal forno e fatela raffreddare.

Nel frattempo, preparate la pasta. Mescolate la farina di semola, la farina 00 e il cacao amaro su una spianatoia in legno e formate una fontana con un buco ampio e profondo nel mezzo.

Lì rompete le 2 uova, aggiungete l’olio e il sale e cominciate pian piano con una forchetta ad amalgamare uova e farina.

Quando la consistenza è briciolosa, iniziate a impastare con le mani. Quando la palla di pasta sarà liscia, vellutata e non più appiccicosa, avvolgetela nella pellicola trasparente o copritela con una ciotola e lasciatela riposare per 30 minuti a temperatura ambiente.

Mentre la pasta si riposa, preparate il ripieno dei cappellacci. Scavate la polpa della zucca con un cucchiaio e raccoglietela in una ciotola.

Tostate le noci in padella a fuoco medio per circa 5 minuti, poi tritatele finemente e aggiungetele alla polpa di zucca. Aggiungete anche il Gran Campidano grattato e la noce moscata. Mescolate bene con una forchetta per amalgamare il ripieno. Assaggiate per regolare di sale e pepe.

Dopo i 30 minuti di riposo, tirate la sfoglia. Qualunque sia il modo che preferite usare – con la macchina a mano, elettrica o il mattarello -, tirate una sfoglia il più possibile sottile, larga e regolare.

Stendete la sfoglia su una spianatoia e tagliatela a quadrati di 5x5 cm.

Con un cucchiaino o con una sac-a-poche sistemate il ripieno all’interno del quadrato di sfoglia, piegatelo e triangolo e sigillate bene i bordi premendoli con le dita. Richiudete ora gli angoli in basso, incrociandoli e saldandoli tra loro. È meglio procedere con poca sfoglia per volta, in modo che non si asciughi troppo nel frattempo. 

Via via che i cappellacci sono pronti, spostateli su un vassoio cosparso di farina di semola.

Cuocete i cappellacci in abbondante acqua bollente salata e conditeli con un po’di burro che avrete fatto sciogliere in un padellino con la salvia.

Aggiungete ancora Gran Campidano grattato e servite.

Completa il menu con…

Per l’ultimo dell’anno non abbiamo riti, menù o tradizioni da rispettare. Facciamo spesso le lenticchie, a volte un cotechino o uno zampone, molto però dipende da dove siamo e con chi festeggiamo. Se potessi decidere il menù pescando dal blog, sceglierei il paté di olive e carciofi come antipasto, insieme a un tagliere di formaggi con i crackers di avena all’olio di oliva da fare in casa, questi cappellacci come primo, una faraona all’arancia secondo, magari accompagnato dalle lenticchie e da un purè cremoso. Per chiudere la cena di festa unirei vino bianco, vinsanto e frutta secca per ricreare un dessert vecchio di secoli, senese, ma perfettamente adeguato allo spirito del momento. 

Un paté di olive e carciofi. È un paté che risveglia l’appetito grazie alla presenza delle olive e dei capperi. Un ottimo olio extra vergine di oliva e il succo di mezzo limone bilanciano la cremosità e l’acidità del paté, rendendolo adatto sia per spalmare sui crostini di pane che come condimento per un pinzimonio.

Crackers di avena all’olio di oliva. In Scozia con i formaggi servono dei particolarissimi cracker di farina d’avena fatti con burro o strutto. In una versione più italiana e salutare possono essere facilmente realizzati con un buon olio extra vergine di oliva per accompagnare un tagliere di formaggi nostrani.

Faraona all’arancia. La faraona di per sé è inoltre molto più saporita del pollo, con una carne leggermente più scura che conserva un sentore di selvatico, di cacciagione. I colori poi, aranciati e caldi, raccontano di feste in famiglia e di cucine invase dall’odore rassicurante delle lunghe cotture.

Composta saporita. L’unica accortezza è quella di tenere sempre in dispensa un po’ di frutta secca e qualche prugna e albicocca secca, ma anche mele o fichi, per le emergenze. Se ancora non lo fai, ti consiglio di attrezzarti perché in pochi minuti avrai a disposizione uno di quei dessert che lasciano il segno. Una manciata di frutta secca, un po’ di spezie, il vino bianco avanzato e un po’ di zucchero, e il gioco è fatto. Servila con un cucchiaio di crema di mascarpone e una fetta di panettone appena tostata. 

E con questo, ci salutiamo e salutiamo il 2018. Ci risentiamo i primi giorni dell’anno con nuovi post, ricette, storie, corsi di cucina e occasioni per incontrarci, on line e off line.

Buon Anno!

Giulia e Tommaso

Source: https://it.julskitchen.com/primi-piatti/pasta-fresca/cappellacci-al-cacao

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The Amazing Italian Spiedini | Behind the Scenes | Jamie Cooks Italy

Source: http://www.youtube.com/oembed?format=xml&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D7-kHIPVx3R4

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The Essential Guide to Breakfast at Disney World

At Walt Disney World, nearly everything qualifies as a breakfast. Hot dogs are slung by 10 a.m., last night’s desserts double as sugary morning fare, and the Dole Whip stand opens earlier than your usual workday begins. Truly, there are no rules.

But while the options are boundless, sitting down to a full meal of eggs, bacon, and toast here can be a merciless catch-22: You either cannibalize your early-morning park time (precious hours when ride lines are shorter than usual) with dining, or forego the serious sustenance required for the long day ahead.

There are, in fact, some fantastic eye-openers on the property, but you’ll have to know where to find them. Which is why we’ve highlighted the best breakfast tacos to scarf on the run, specialty foods worth taking a break for, and when you should just rely on the emergency granola bars in your backpack.

Desperate for caffeine? The most obvious options are called out below, but refer to Eater’s comprehensive guide to coffee and tea across the property for info on where to get hopped up throughout the day.

The famous Cat Tail pastry at the Cheshire Café

Magic Kingdom

With an updated park entry procedure, having a reservation no longer gets you into the park as early as it used to. Character dining options are either the Crystal Palace buffet with Winnie The Pooh & Friends (don’t knock it, Eeyore is a delight) or the iconic Cinderella’s Royal Table, with tableside princess visits inside the castle’s upper towers. The only other sit-down options are Plaza Restaurant, which just introduced breakfast, and Be Our Guest (more on that below).

Signature morning sweets include Cheshire Café’s eponymous “cat tail,” a pink and purple icing-drizzled Danish log, and the warm jumbo cinnamon roll at Gaston’s Tavern; both are fine, not great. If you prefer to start the day with a macaroni-and-cheese-topped hot dog, you’re in luck, because Cosmic Ray’s, Lunching Pad, and Casey’s Corner all start serving lunch fare bright ’n’ early at 10 a.m — with the frozen pineapple favorite, Dole Whip, up for grabs as early as 9 a.m.

Top Pick: Sleepy Hollow, whose freshly made sweet and savory waffle sandwiches hit the spot, unless you indulge in a Mickey-shaped one instead. (Late risers, take note: the ham, egg, and cheese waffle sammy is served ’till noon.) Avoid: Be Our Guest. The hottest ticket in town is a travesty at breakfast time, when a chaotic pre-order format ruins its delightful Beauty and the Beast-themed interiors. The food isn’t terrible and comes out lightning quick, but it remains a pricey breakfast that’s not entirely worth it. Coffee: The Main Street Bakery (halfway down the main drag, right-hand side) hides the park’s very own Starbucks, while a Joffrey’s Revive stand in Tomorrowland (by Space Mountain) serves solid coffee without the long lines.

Disney’s Hollywood Studios

Morning options are tough to come by inside this timeless take on Tinseltown, with most quick-service locations opening early with lunchtime foods in busy months, but grab-and-go eats, such as the whoopie pie-like carrot cake cookie, at the Trolley Car Café Starbucks are a reliable choice. That is, if you’re not eating omelets and Mickey waffles with familiar Disney Junior faces at Hollywood & Vine, the only spot in the park offering character dining.

Top Pick: Woody’s Lunch Box in Toy Story Land. The strange delights at this quick-service stand are worth stopping for, particularly the indulgent scrambled-egg bowl with smoked brisket, gravy-smothered tater tots, and a s’mores French toast breakfast sandwich with graham-crusted brioche. It’s less sweet than it sounds, and you can even use Disney’s mobile-ordering service to skip the line. Avoid: ...eating lunch fare at 10 a.m. It won’t end well. Coffee: Starbucks is located within the Trolley Car Café (at end of the entrance’s central stretch, right-hand side), but a Joffrey’s Coffee stand is conveniently lurking at the entrance of Toy Story Land.

Cheesy stuffed croissants at Les Halles Boulangerie

Epcot

Epcot’s World Showcase is the place to chow down on international cuisine within themed pavilions during the day, but only Mexico, Norway, and France are open pre-11 a.m. If you’re back there — most likely for a morning ride on Frozen Ever After — there are sweet Scandinavian pastries and a salmon-and-egg bagel at Kringla Bakeri Og Kafe, or Mexican specialties like chilaquiles and pambazo de chorizo con huevo at Cantina de San Angel.

You won’t totally destroy your plans by sitting down for breakfast, so munch on a family-sized platter of hearty staples with Chip ’n’ Dale, Pluto, and Mickey Mouse at Garden Grill or with a bevy of princesses at Norway’s part-buffet, part-restaurant Akershus Royal Banquet Hall, the park’s two character dining locations. If you’re just putzing around Future World between morning Fastpass reservations and need a quick bite, Sunshine Seasons, with its souffle, croissant egg sandwich, and healthy options like a tofu wrap and overnight oats, is your best bet.

Top Pick: Les Halles Boulangerie in the World Showcase’s France pavilion for a tempting bakery case of croissants and chocolate-filled pastries, along with ham- and cheese-stuffed croissants, quiches, and croque monsieurs. Avoid: Waiting until World Showcase opens at 11 a.m. Have a little something, even if it’s a piece of fruit — you’ll want to pace yourself once the real eating begins. Coffee: Here, Starbucks is called Fountain View; walk past Spaceship Earth and it’ll be on your right-hand side, across from the fountain. Can’t wait? There are Joffrey’s Coffee kiosks beneath the monorail station, over by Test Track, and within the World Showcase.

Disney’s Animal Kingdom

Given that your morning plans likely include waiting for the immensely popular Avatar: Flight of Passage ride, skip the sad pastries sold at pop-up stands nearby and send a family member to retrieve French toast sticks, sausage-and-egg biscuits, or sweet pineapple lumpia from Pandora’s nearby Pongu Pongu stand. (The line now snakes through an outdoor walkway between Pandora and Africa, alleviating any difficulty of shimmying through a proper queue to find them — a big Disney no-no.)

Your only true sit-down options are Tusker House, a character breakfast buffet with good food and a few African options (mealie pap, beef bobotie) or, gulp, Rainforest Cafe, so opt for the former if you’re inclined. It’s got the core characters — Mickey, Daisy, Donald, and Goofy — and some of the best grub, too.

Top Pick: Yak & Yeti Local Foods Cafe. The quick-service counter in Asia has an array of made-to-order sunrise sandwiches — bacon and egg on challah toast, sausage and egg on an English muffin — as well as a breakfast burrito and tacos, all served with herbed hash-brown bites. Avoid: Kusafiri Coffee Shop, the kiosk in Africa whose oversized Mickey-shaped cinnamon roll is not as good as Instagram would have you believe. Coffee: Creature Comforts houses the park’s Starbucks (take the left at the park’s emblematic Tree of Life; it’ll be on your left-hand side), but if you’re headed toward DinoLand U.S.A., Isle of Java is more convenient.

Tonga toast at the Polynesian Village

Around the Resort

All Disney Resort hotels offer breakfast, but only some are worth changing your plans for:

Disney’s Polynesian Village Resort: Kona Cafe offers loco moco and macadamia-nut pancakes, but is most famously known for the cinnamon sugar-crusted, banana-stuffed sourdough loaf that is Tonga Toast. Reservations can be tough to nab, so you can also grab the toast to go (sans strawberry compote) at Capt. Cook’s.

Disney’s Yacht Club: Ale & Compass offers one of the best breakfast buffets in the park (they’ve even got whitefish salad!) as a small upcharge to its selection of inventive entrees that are, for the time being at least, priced competitively.

Disney’s Animal Kingdom Lodge: Sanaa’s limited but substantial breakfast menu, paired with up-close views of animals, makes it a top choice time and time again.

Disney’s BoardWalk Inn: If you’re looking to give your kids some princess magic and yourself a table-service breakfast (poached eggs with fennel sausage; sopressata-stuffed breakfast calzone) far superior to the character buffets, Trattoria al Forno is the spot.

Disney’s Grand Floridian Resort & Spa: 1900 Park Fare is the ol’ standard when it comes to character dining, but Grand Floridian Cafe not-so-secretly has one of the best breakfast menus (and calmest atmospheres) on property.

Walt Disney World Swan & Dolphin Resort: Fuel is the ideal lobby pit-stop, with a full espresso bar, egg sandwiches, and endless packaged snacks ideal for scarfing while waiting for the Magic Kingdom bus.

Four Seasons Resort Orlando at Walt Disney World Resort: Ravello not only has a superior breakfast buffet, but hosts character dining a couple days a week, giving you quality time with Goofy, Mickey, and Minnie alongside a gourmet spread of charcuterie, house-made granola, and eggs made to order.

Disney’s Caribbean Beach Resort: The perk of staying at a Disney hotel that recently underwent renovations is an updated quick-service menu that almost always includes unexpected surprises. Enjoy breakfast Cubans, coconut waffles, and a chorizo tostones Benedict at Centertown Market or try the cream cheese-guava French toast and yucca hash at the hotel’s Spyglass Grille.

Disney’s Port Orleans Resort — French Quarter: Load up on breakfast po’ boys, baguette French toast, breakfast shrimp and grits bowls, and beignets from the quick-service counters at Sassagoula Floatworks & Food Factory.

Disney’s Art of Animation: Long heralded as the best quick-service food of all value-tier hotels, Landscape of Flavors delivers a strong and varied bounty, with breakfast sandwiches on naan bread, challah French toast, and vegan seitan scrambles.

Source: https://www.eater.com/2018/12/21/18138029/best-breakfast-restaurants-walt-disney-world-florida

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Chocolate Nut and Seed Bars

In my twenties I wanted so badly to own a bakery. A few failed lease attempts (thank God) led to a wholesale granola company that I kept working away at because, well, that’s my personality. I work away at things. I know a lot of people romanticize entrepreneurship and I get it: you’re working for yourself, setting your own hours, and presumably following your dream. But as small businesses grow, what often happens is the reason you were so excited to start the business in the first place (for me, baking and interacting with my community) gets lost in the mires of bookkeeping and lawyers and vendor contracts and hiring and firing. The dream can get lost.

I remember three or four years ago I was invited to a lunch at The Pantry geared towards people who wanted to start a food business. I was there with a few other local business owners, and all the participants could ask questions that we’d each take turns fielding. There was midday wine and beautiful springtime salads and, it turns out, tough questions. One of the women asked where we see ourselves and our business in five years. Not a crazy question. In fact, a pretty common and even a good question, so I was shocked to feel my eyes welling up and my face become hot. When I thought about my business in five years, I couldn’t see a thing. I saw a black hole. And when I thought about myself? I saw a mother. I wanted to have a family.

This was the first time I’d had this realization. I wasn’t one of those women that pretended to be a mommy when I was a little girl or pined for motherhood throughout college. But in realizing that my dream with Marge Granola was feeling like it was coming to an end point, I was worried that — as I tiptoed into my late 30’s — another dream would, too. Sam and I started trying to get pregnant soon after and today Oliver is downstairs singing Old Macdonald with his Aunt Christa after begging me for a second piece of toast with “buttah” and waving to the garbage man from the living room window.

After selling Marge in October, everyone asked me, “What’s next?” While I didn’t know the specifics, I knew that I wanted to work for someone else. I was ready to no longer work for myself. Years ago, I’d fought against the idea of a more traditional career path with everything I had. Maybe it’s because my Dad’s a staunch entrepreneur and I admire and love that about him. Maybe it’s because I found my own success in that lifestyle, which is affirming and validating. But today, with a small singing Oliver in the house and time to think about my next move, I know it’s time for more stability. That’s the season we’re in now.

So next week I start a new job! A real job. I’ve been excited to tell you all about it. I’ll be working over at Simply Recipes as the Director of Sales and Marketing. They’re based here in Seattle, so it’ll be a legit desk job which I haven’t had in many, many years (and yes, it has had me slightly reevaluating my current wardrobe of Madewell jeans + Birkinstocks day in and day out).

My friend Tara once said to me years ago as we were headed out on a walk: “You know the hardest part about freelancing? You have to work so hard to find the work.” That stuck with me, deeply, for years. I’m tired of working so hard just to find the work (I know all my freelancing homies feel me on some level);  Now, I’m ready to stop looking and hustling to drum up work, and settle in and spend all of my time doing the work.

What does this mean for the blog? Don’t worry. I’m continuing with the site; I can’t imagine giving up the blog after so many years of checking in with you, and sharing recipes and photos. But to be honest I’ll need a little time to settle into my new role. I know many of you are inspired by the quicker weeknight meal ideas, and I’d love to start sharing a few healthy dinners we’ve been making lately that fuel us, so I’ll plan for that. And of course on the brink of berry season, there will likely be baking! Sharing quicker, more impromptu content is always easier on Instagram, so if you’re not following along over there, that’s a great place to connect, too.

So I’ll see you back here soon-ish. With new stories of commutes, and the balancing acts of full-time employment, motherhood, cooking, gardening, summering, dreaming, and doing good work. I can’t wait.

Pin recipe Print recipe

These grain-free bars are refined-sugar free and full of flavor, thanks to the toasted almonds, pecans, cashews and handful of different seeds. As long as you keep the proportions the same, you can use any nuts or seeds you like here — a great excuse for a good old fashioned pantry clean-out. The bars are great as is or, for an elevated approach, the chocolate drizzle feels pretty special. 

Ingredients

For the Bars:

1 cup (145g) toasted almonds

3/4 cup (82g) raw pecans

3/4 cup (97g) raw cashews

1/2 cup (70g) raw pepitas

3 tablespoons sesame seeds

1/4 cup (30g) raw sunflower seeds

1/4 cup plus 1 tablespoon brown rice syrup

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

For the Chocolate Drizzle (optional):

1/3 cup dark chocolate, optional

1/2 teaspoon coconut oil

Instructions

Preheat the oven to 325 F.

Grease an 8×8 inch square baking pan with butter (or coconut oil) and line with parchment paper, leaving a 1-inch overhang on two of the sides to help with removing the bars once they’re set.

In a medium mixing bowl, toss together the almonds, pecans, cashews, pepitas, sesame seeds, and flax seeds.

In a small saucepan, warm the brown rice syrup, vanilla extract and kosher salt and stir until well combined.

Pour the wet mixture into the nut mixture and stir to coat. Quickly transfer to prepared pan. The mixture is sticky! My trick at this point is to quickly grease the back of a spatula and use it to press the mixture firmly and evenly into the pan in a nice even layer.

Bake for 20-22 minutes, or until the tops are just slightly golden (this can be tough to tell visually, so just trust that they firm up once cool). Allow bars to cool for at least 1 hour in the pan.

Once the bars have cooled completely, use the parchment paper as handles, lifting the bars out of the pan, and slice into 10 even bars (or 20 smaller squares). 

In a small, microwave safe bowl, combine the chocolate and coconut oil and microwave on high until melted, 40-60 seconds (stir halfway through to ensure it doesn’t burn in spots). Dunk a teaspoon in the chocolate and use it to drizzle over each bar in a zigzag design.

Let the chocolate firm up before handling the bars, at least 25 minutes. Store in an airtight container at room temperature for up to 1 week, or in the fridge for 3-4 weeks.

Source: http://asweetspoonful.com/2018/05/chocolate-nut-and-seed-bars.html

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Curry Chicken Salad

Home » Recipes » Chicken & Poultry » Curry Chicken Salad

This Curry Chicken Salad is perfect when you’re looking for new flavor variations from a classic chicken salad. It’s great for lunches, picnics, or for keeping on hand in the fridge!

Chicken salad is so underrated, and I think it’s one of the best foods out there.

Since James is starting school this week, I’ve been trying to think of some lunchbox friendly foods to send with him.

Something better and a bit more nutritious than a PB&J, you know?

Chicken Salad was one of the first things to come to mind.

It’s one of those instances where chicken is pleasant to eat cold, it packs lots of protein and healthy fats (if you use a good quality mayo), and most importantly, it’s quite delicious.

I regularly rotate between many of the salads I’ve posted on this blog over the years, like Cranberry Chicken Salad, Egg Salad, and Salmon Salad, keeping them in the fridge for quick protein and lunches.

Curry Chicken Salad is a variation I’ll make every once in a while, when I want to switch it up.

I love how the flavors seem so exotic and different, but it’s actually really easy to make, with totally accessible ingredients.

How to Make Curry Chicken Salad:

In a large bowl, combine mayonnaise, yellow curry powder, salt, black pepper, and lemon juice:

The lemon juice might seem slightly unusual, but its brightness balances out the rich mayo, and it also gives it a more buttermilk-like consistency that I find really delicious.

I also recommend using a high quality mayonnaise here. You can buy one that uses a healthy oil, or make your own homemade mayonnaise.

Whisk that to combine, then add cooked chicken breast, chopped apple, raisins, cashews, celery, and fresh chives:

I use this Crockpot Chicken Breast for the salad.

It’s really easy (basically just throw the chicken into the slow cooker), and makes for very moist chicken.

Also, I love using apples for this recipe, but you can also make curry chicken salad with grapes for a different type of sweetness.

I sometimes see cilantro in curry chicken salad, but don’t find it to be a good flavor affinity for these ingredients (and I say that as someone who likes cilantro).

I like the chives because they provide a nice freshness and onion-like flavor, without being too harsh.

Stir everything together, until evenly coated:

Ideally, like with any protein-based salad recipe, you want to let it sit for an hour or two so the flavors can meld, and the raisins can plump, but you are free to eat it right away too.

Keep in mind that the cashews will soften as they sit, so if you prefer a crunchy texture when eating, you can save those until you’re ready to eat, and stir them in at the end.

Steak Salad, California Cobb Salad, and Zucchini Ribbon Salad are a few of my other favorite salad recipes. Enjoy!

Curry Chicken Salad

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 mins

This Curry Chicken Salad is perfect when you're looking for new flavor variations from a classic chicken salad. It's great for lunches and picnics!

Ingredients

1/2 cup mayonnaise

2 tbsp freshly squeezed lemon juice

1 tbsp yellow curry powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

3 cooked crockpot chicken breasts, cut into bite-size chunks*

1 tart apple, peeled and cut into bite-sized pieces**

2/3 cup chopped celery

1/2 cup roasted, salted cashews

1/3 cup raisins

1/4 cup sliced chives

Directions

In a large bowl, whisk to combine the mayonnaise, lemon juice, curry powder, salt, and pepper. It should have a relatively thin texture, like buttermilk.

Add the chicken breast, chopped apple, celery, cashews, raisins, and chives. Stir well to coat.

Ideally, refrigerate the curry chicken salad for an hour or two before serving, so the flavors can meld and the raisins can plump. Then enjoy!

by Joanne Ozug

Recipe Notes

*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless chicken breasts

**Pink Lady is my favorite to use here, but granny smith is great too. You can also do Fuji for something sweeter, but overall I recommend a crisp apple.

Loading nutrition data...

All images and text ©Fifteen Spatulas.

Source: https://www.fifteenspatulas.com/curry-chicken-salad/

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Heads Up At Banh Xeo Bar, Rosebery

Banh Xeo Bar is a Vietnamese eatery in the dining and retail precinct called The Cannery in Rosebery. There's plenty of Vietnamese classics with a twist from banh mi to pho but take a closer look and there are other dishes like half a pig's head or of course, as the name suggests, a range of banh xeo crispy pancakes.

"I can't think of another person that would come to eat a pig's head with me," says Monica to me. It's true, the similar way that we order is almost scary like two attention deficit disordered toddlers with a cash. We'll shout things like "This!" "What about this?" and "Want!". We both understand the want, nay NEED to order lots of things and what we don't eat, we'll inevitably take home (she's a chef at OzHarvest and we both hate waste) and find intriguing things to do with (or feed them to our hapless spouses).

Take the pig's head. Monica had seen it on the menu at Banh Xeo Bar and ordered ahead. She had even called them check on said head even though it appears on the menu because she knows that there's nothing worse than missing out on something that you have been looking forward to eating.

Our waitress who is very sweet tries to dissuade us from ordering too much because she knows that we have a pig's head coming (technically half a head). But we remain undeterred. Monica fends off a call from a used car salesman (really!) and lets me do the job of ordering. Which means that things will get a bit messy and random and based on things that sound interesting but make no sense to eat together.

Pork trotter, dried shrimp butter and lime $10.50

Like the pork trotters. I mean for goodness sakes you'd think we had enough pork already with the pig's head but Your Honour this is served with dried shrimp butter, coriander and lime. It is cooked until soft and then deep fried. It's bony sure, there's no elegant way of eating these and if you hate the boniness of chicken's feet you'd best stay away from these but oh that sauce!

Vietnamese Coffee $5.50 and Lime soda $6

Drinks are also ordered -a Vietnamese coffee with condensed milk for me and a limeade for Monica. I really prefer the limeade out of the two because it is so refreshing.

Beef Tongue and onion banh mi $16

Banh Mi is life. I am pretty sure I would order one as a last meal as I do love to sandwich. There's a choice of fillings and we go for the beef tongue which is thinly sliced and delicious with a lemongrass relish, salad and pate. It's so good that I finish my half only meaning to have two bites. The roll itself is super crispy and light and it doesn't feel like a heavy, carby sandwich.

Banh Xeo Pancake lemongrass chicken $24.50+$2

The Banh Xeo pancake comes in a variety of fillings and we figured we should order one as they're called Banh Xeo bar. For both of us it's fine but we've had better and more moreish ones. It is huge but needs a bit more seasoning or oomph. Also the chilli sauce is $2 extra which seems a bit much and isn't actually really needed.

1/2 roast pig's head, lettuce cups and condiments for 3-5 ppl $79.50

And then the half pig's head arrives. Now you'll need time for this as it takes around 40 minutes to cook. And it's really meant for 3-5 people which actually seems about the right amount given its size.

It comes out with corn cobettes with cos lettuce leaves, lemongrass relish, pickles, fish sauce, chilli sauce on slices of bread that have soaked up the pork fat. The meat is lusciously soft and the skin crispy crunchy and addictive. We fork some meat, add it to the lettuce leaf with the condiments and enjoy. And what we don't eat they happily package up for us.

Vanilla and rum panna cotta with ginger syrup $11

We both agreed that panna cotta is not our favourite dessert but this one has an Asian twist and we feel like ending on something sweet. It's wonderfully wobbly and doused in rum and candied ginger syrup that is actually very addictive. And soon I find myself eating spoon after spoon of this with the hot, sweet ginger slices. Perfect for after you've been eating pig's head!

So tell me Dear Reader, do you like roasted pig's head? Do you tend to order random things that don't necessarily go together or are you more ordered?

This meal was independently paid for.

The Cannery, 11/61-71 Mentmore Ave, Rosebery NSW 2018 Tuesday to Friday Saturday 12–3:30pm, 5:30–9:30pm Monday Closed Phone: 0401 526 100

Source: https://www.notquitenigella.com/2019/04/19/banh-xeo-bar-rosebery/

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Red Robin Onion Rings

Love Red Robin Onion Rings? You can make these crispy Panko encrusted onion ring at home.

Red Robin is renowned for its wide array of burgers that can satisfy just about any burger lover – you can even get a veggie burger. Along with your burger, you have a choice of sides including onion rings. When I go to Red Robin, I always order their onion rings. They are thickly cut and evenly breaded which makes them so crunchy. And, they taste really good! You can even order a tower of onion rings that your kids will love to help make lower.

The Name Red Robin Came From the Song

Red Robin got its start around 1940 when the owner (Sam) of a Seattle tavern changed its name to Sam’s Red Robin. This was because he loved to sing When the Red, Red Robin Comes Bob, Bob, Bobbin’ Along with the barbershop quartet that he was part of. In 1969, Gerry Kingen bought the bar and dropped “Sam’s” from the name but kept Red Robin. After ten years of success, Kingen decided to sell franchises, and today there are more than 550 Red Robins bobbin’ along across the United States and Canada.

What Type of Onions are Best for Onion Rings?

There is really no right answer to this question. A sweet onion like Vidalia or Walla Walla is an excellent choice, but if you prefer a milder taste, red or white onions will be just fine. If you want a bit more “bite” in your onion ring, go for a yellow onion. Click here for a guide to cooking with every type of onion.

What is Panko?

Panko is a type of breadcrumbs, but a little bit different from your average breadcrumbs – Panko is lighter, crispier and flakier. Because of its comparative lightness, Panko will absorb less oil and grease making it perfect for breaded fried foods like onion rings. The word panko is a translation of a Japanese word and panko is widely used for light breading in Japanese dishes. If you would like to learn more about panko breadcrumbs and how to make your own, copykat will tell you – just click here.

Like more Copykat Red Robin recipes? Just Check out all of these recipes

Red Robin Campfire Sauce Red Robin Pickle Nickels – Fried pickles – why not? Red Robin Screaming Zombie Drink – Warning – highly alcoholic! Red Robin Freckled Lemonade

And, if you really love onion rings, try these CopyKat onion ring recipes.

Dairy Queen Onion Rings Fat Ronnie’s Fried Onion Rings Simon and Seafort’s Onion Rings Sonic Onion Rings

Red Robin Onion Rings

Make your own Red Robin Onion Rings at home with this easy copycat recipe. These onion rings make the perfect appetizer or side dish. 

Ingredients

2 large sweet onions

1 cup flour

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1 cup whole milk

2 eggs

2 cups panko breadcrumbs

vegetable oil for frying

Instructions

Preheat vegetable oil to 350 degrees.   Add enough oil to fill the cooking container to 3 inches deep.

Peel onions, and cut into ½ to ¾ inch rings. Separate onions into rings. Take the center rings and save for another recipe. You can chop those small rings for chopped onions in another recipe. 

Set up a breading station by placing three small bowls or dishes into a row. In the first shallow container add flour, seasoned salt, and black pepper, stir to combine. In the second dish combine the eggs with 1 cup of milk. Whisk the eggs and the milk together until they are well-combined. Finally, in the third container, add the panko breadcrumbs. 

Breading the Onion Rings

First, dip the rings into the flour, and allow them to rest a couple of minutes on a wire rack. Then dip the floured onion ring into the egg wash mixture. Shake the onion ring gently to remove the excess egg wash, then place into the panko breadcrumbs. Coat the panko breadcrumbs over the onion ring well. Place the onion ring back onto a wire rack and allow it to rest a minute or two before cooking. This will help keep the coating in place.

Cooking the Onion Rings

Make sure you heat the oil to 350 degrees. You can use a deep fryer, or you can simply use a frying pan with 2 or 3 inches of oil in the frying pan. Cook for two to three minutes filling flipping half way through cooking. Remove onion ring and drain on a wire rack before serving. 

Nutrition Facts

Red Robin Onion Rings

Amount Per Serving

Calories 446 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 2g 10%

Cholesterol 6mg 2%

Sodium 550mg 23%

Potassium 369mg 11%

Total Carbohydrates 60g 20%

Dietary Fiber 3g 12%

Sugars 13g

Protein 10g 20%

Vitamin A 2%

Vitamin C 9.6%

Calcium 16.2%

Iron 18.5%

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

Source: https://copykat.com/red-robin-onion-rings/

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Chocolate-Flecked Mint Ice Cream

Using fresh mint as opposed to mint extract adds bright flavor to this ice cream. Instead of large chocolate chunks, which can be both hard to bite into and difficult to scoop, the chocolate is finely grated, creating thin shards that melt easily in your mouth. To make the pretty little ice cream sandwiches shown here, place a scoop of ice cream between two homemade or store-bought chocolate wafer cookies. For even more chocolate flavor, you can even roll the edges of the sandwich in miniature chocolate chips.

Chocolate-Flecked Mint Ice Cream

Ingredients

1 3/4 cups (14 fl. oz./430 ml) heavy cream

1 1/2 cups (12 fl. oz./375 ml) whole milk

3/4 cup (3/4 oz./20 g) lightly packed fresh mint leaves

4 egg yolks

3/4 cup (6 oz./185 g) sugar

1/8 tsp. salt

2 drops green food coloring (optional)

5 oz. (155 g) bittersweet chocolate, finely grated

Directions

1. In a heavy saucepan, combine the cream, milk and mint leaves. Warm over medium-high heat, stirring occasionally, until the mixture barely simmers, about 5 minutes.

2. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

3. Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup (8 fl. oz./250 ml) of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan over medium heat, whisking constantly. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1 to 2 minutes. Do not let the mixture boil.

4. Meanwhile, have ready an ice bath in a large bowl, and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl, stirring occasionally until cool. Remove the bowl from the ice bath, stir in the food coloring, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.

5. Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the grated chocolate during the last minute of churning. Spoon the ice cream into an airtight freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

Couples will find recipes and ideas to make every gathering memorable in our brand-new Newlywed Entertaining Cookbook.

Summary

Chocolate-Flecked Mint Ice Cream

Source: https://blog.williams-sonoma.com/chocolate-flecked-mint-ice-cream/

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A Sideshow in Prague

This is an unexpected turn of events: I have a favorite boat.

It’s called Lod’ Tajemství—which means ‘Mystery Boat’ in Czech—and it’s usually moored on the náplavka along the river, just two blocks from our flat. Before we knew it’s real name, my husband David and I called it the Circus Boat because of its striped awnings and illustrations on its side that mimic advertisements for an old-time sideshow.

We weren’t too far off: you can enjoy cocktails on the deck of Lod’ Tajemství on tables hand-painted with cartoony ocean scenes, and the stage inside is used for theater productions, live music shows, and swing dance extravaganzas.

Our plan last night was to find comfy chairs on the deck to watch the sunset and play tabletop games while enjoyed the last of the warm evenings in Prague, now that most of the tourists have departed.

But fate intervened, and this story is not about that boat. This story is about a boat farther along the náplavka.

To us, it’s the Flea Market Boat because on Saturdays, during the farmers market, it hosts vendors with vintage clothing, old Soviet medals, fragile lace tableclothes, Czech glass, and dusty LPs. It has a rusty metal hull dotted with wooden tables and chairs—and when Lod’ Tajemství was, mysteriously (and, therefore, appropriately) not in its berth, we took our seats at a table on the Flea Market Boat where circus music played just loud enough to hear.

A few minutes later, we saw the woman in velvet.

She strode by our table to join a group of people near the bow of the boat: a man with glasses in a purple three-piece suit, a little person in a wheel chair with a rabbit mask on his head and a ukulele in his hands, and a pale dude in black shorts, tank, and hoodie with tufts of bleached blonde hair standing on end.

The music continued: galloping side show music, Romani songs, and a sinister calliope. As the moon rose, bats circled and dipped overhead. It was perfect Prague magic. We rolled dice, enjoyed our drinks, and wondered what might happen next.

When the spotlight came on in the bow, the man in the purple suit introduced the little person—his name was the Velvet Crayon—then he rolled his wheelchair to center stage and sang Neil Young’s “Hey Hey, My My” followed by “The Rainbow Connection” made famous by Kermit the Frog—all accompanied by jangly ukulele. Slightly out of tune, somewhat devoid of rhythm.

Then the man in the purple suit requested a volunteer from the audience. I pulled my sweater sleeves down over my hands—lest I accidentally raise my hand—and stared intently at the table. Eventually, a woman across the way jumped to her feet. She was tasked with hammering a long, thick nail through a red clown nose and into the face of the man in the purple suit. I covered my eyes with my hands until it was over. When I was brave enough to peek again, the man in the purple suit had stuffed a miniature light-up light saber into his nasal cavity and was making visits to each table to show off his feat. I re-covered my eyes.

Next up:  the blonde tufted dude in black. He started with a silly jig, then stretched a rubber glove until it fit over his head. It exploded almost immediately. “Don’t worry,” said the man in the purple suit. “We’re professionals. He has another glove.” So the blonde in black went through the whole schlimel again: jig, glove, stretching. This time, the glove stayed in place and he puffed air through his nose—dancing all the while—until the glove finally expanded like a rooster’s comb and… exploded. Ta-da!

As his dance music came to an end, he  explained that the Velvet Crayon would be making his way through the audience with a bucket for donations, then he asked us to direct our attention to the náplavka where the last act would take place, as it was “too dangerous to perform here on board the boat.”

The mysterious and beautiful woman in velvet stood in the shadows of the stone walls of the náplavka as belly dancing music replaced the sounds of the circus. With a loud *woof* she lit a torch on the end of a chain, twirling and dancing with the flames in the semi-dark… then she dropped her torch and kinda wobbled on the cobblestones a bit as a cyclist rode by on the bike path. The ball of flame was reduced to an orb of sparks that she twirled in the shadows of the stone walls, blending into the dark.

And then: It was over.

I wish I could say it was a magical and transformative experience. Mostly, it made us wonder if we were having some kind of shared hallucination.But that’s the thrill of Prague: sometimes you get the magic, and sometimes you just get the weird.

Source: https://meljoulwan.com/2018/09/18/sideshow-prague/

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Gluten Free Pesto Pasta Salad Recipe

There’s nothing better than a dish that you can make ahead and eat for a few days. Lunches and dinners are quicker that way and you end up eating something more filling for a snack rather than munching on several junk food items. One of my favorite dishes to keep in the fridge for a few days at a time is pasta salad. This Gluten Free Pesto Pasta Salad is my newest fave!

With some store-bought pesto (or make this unique pesto recipe) and mayo and some fresh, raw veggies, this pasta salad is quick, easy AND nutritious! I like to use elbow or spiral pasta from Sam Mills. These pastas hold up to the dressing and are perfectly sized for the raw veggies, so you get some of everything in each bite.

If you’re trying to dine out less or want a more substantial dish on hand for snacking or afternoon lunches, this is a must-try dish!

Ingredients

Kosher or fine sea salt 12 ounces Sam Mills gluten-free pasta of choice (elbows or spirals work best) 1 (7-ounce) jar prepared pesto 1/3 cup mayonnaise 1 medium red or green bell pepper, seeded and chopped 1 small red onion, diced 3 medium celery stalks, diced 2 cups grape tomatoes, halved 1/3 cup (not packed) fresh basil leaves, chopped Black pepper

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and rinse with cold water, and drain again.

In a large mixing bowl, combine the pesto and mayonnaise, whisking until smooth. Add the pasta, bell pepper, onion, celery, tomatoes, and basil. Mix well. Taste and add salt and pepper, to taste.

Can be stored, covered, in the refrigerator for up to three days.

Servings

A gluten free recipe that serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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pasta, pasta salad, pesto, Sam Mills, tomato

Source: https://simplygluten-free.com/blog/2018/08/gluten-free-pesto-pasta-salad-recipe.html

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How to Make Cashew Sour Cream

May 3, 2018

How to Make Cashew Sour Cream

by Kare Comfort Food, Dips & Spreads, Fast (20 Minutes or Less), Healthy, Kid Friendly, Protein Powered, Recipes, Sauces, Jams, and Condiments, Tutorials 3 Comments / Leave a Comment »

I can confidently say you’ll be blown away when you try your first taste of this vegan cashew sour cream. At least, if you’re anything like me.

Because holy yum. If you’ve been avoiding dairy, you might think to yourself, “Holy crap – this is what I’ve been missing. This is life-changing. LIFE CHANGING!!!” You might also do a happy dance – a literal one that’s sort of a combination of that classic Flashdance scene and Snoopy kicking his feet like a bunny.

I mean, if you’re anything like me.

Cashew sour cream is super DUPER easy to make, and guys. It is SO good. Plopped on chili, served up with quesadillas, plopped on nachos. Basically, you’ll be doing a lot of cashew sour cream plopping when you make this recipe. It’s totally plop-worthy.

It’s also silky smooth and – with lemon and apple cider vinegar lending a good amount of tartness – really does taste a lot like sour cream.

You’ve probably at least heard of cashew sour cream by now, but if you haven’t, let me assure you that I am definitely not the brilliant mastermind that came up with the idea. I’ve been making it for years – well, over two, to be exact – since I had to cut dairy from my diet. I don’t remember where I originally saw the idea that has gradually morphed into my own cashew sour cream recipe, but the earliest instance I can find online is here, on a blog called Gluten Free Bay.

So what’s in cashew sour cream, you ask? Well, cashews, of course. Soaked in water to soften them up and ensure a nice, smooth consistency when pureed. Then, you add lemon juice and apple cider vinegar for that classic sour cream tang. Then some salt for savoriness. And a bit of water. Then puree the heck out of all of it and watch it come together into a glorious substitute for sour cream that’ll make your dairy-free days so much more pleasant.

Especially when a bowl of chili is involved.

Plop-worthy!

Okay! Here’s how to make cashew sour cream (hint: it’s so, so easy)

1. Choose the right cashews.

We’re talking raw, unsalted, whole cashews. That’s it.

2. Soak the cashews.

This is so they blend up all nice and smooth and perfect.

You can do the quick-soak method or the not-so-quick-soak method.

Quick soak: Pour about 3 cups of boiling water over 1 cup of cashews. Let soak at room temp for 15 minutes.

Not-so-quick soak: Pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours, up to 18 hours (any longer than that and you should refrigerate).

3. Drain and rinse the cashews.

Yup, just pour them into a colander or wire mesh sieve to drain the soaking water. Rinse, then place the cashews in the blender. Because next up, it’s time to …

Cashews, soaked and rinsed

4. Transform those cashews into cashew sour cream!

Add 1/3 cup water, 2 tablespoons lemon juice, 2 teaspoons apple cider vinegar, and 1/2 teaspoon sea salt to a high-speed blender (like a Vitamix) along with the soaked cashews.

Then puree for about a minute until it’s silky smooth.

Mixing it all together. About halfway there!

By gosh, you’ve done it. Delicious, right?!

Here’s the full-blown, printable recipe. Happy plopping!

Print Recipe

Did you make this recipe?   Leave a review »

Yield: About 1 cup

How to Make Cashew Sour Cream

Prep: 20 minutes (including time for quick-soak)

Total: 20 minutes

Silky-smooth, rich, and creamy sour cream – with not a lick of dairy! Only 5 ingredients – cashews, lemon juice, apple cider vinegar, salt, and water – will get you there. A batch of this vegan sour cream is in our fridge 24/7!

Ingredients:

1 cup whole raw cashews, soaked (at least 15 minutes in hot water; 2 hours in cold water)

2 tablespoons freshly squeezed lemon juice (from approximately 1 medium lemon)

2 teaspoons apple cider vinegar

1/2 teaspoon kosher salt or sea salt + more to taste

1/3 cup water

Directions:

Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).

Drain soaked cashews in a colander or sieve and rinse with cold water.

Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.

Puree on max speed until completely smooth, 1-2 minutes.

Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I’m looking for some extra tangy tang.

Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it – score!

All images and text ©Kare for Kitchen Treaty.

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Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

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Source: https://www.kitchentreaty.com/how-to-make-cashew-sour-cream/

[shortsrifle7-blog]

Spicy Whelk MuChim

GolBaengI MuChim is a popular dish that Korean people eat as a snack when they drink. Of course people who don’t drink, like me, eat it too. You can get a can of sea snails in an Asian or Korean store. This dish is great with thin noodles if you have them. The taste is a little spicy, sweet, and sour. Depending on your tastes, you can adjust the amount of sugar and vinegar. It tastes best when just the right amount of sweet and sour flavor is in the dish. Thanks to all of the concern and prayers you sent us. Each day I feel better. Thank you so much. I’m such a blessed person to get all the love from different countries. God bless you all.

Yield: 2 Servings

Short Korean Lesson

GolBaengi (골뱅이) = Whelk

GaRiBi (가리비) = Scallops

Video Instructions

Main Ingredients

1 Can Whelk (GolBaengI) (1 Cup)

1 Cup Cucumber

½ Cup Cabbage or Romain Lettuce

½ Cup Onion

⅓ Cup Carrot

¼ Cup Green Onions

5 Perilla Leaves (¼ Cup)

1 Tbsp Red Hot Pepper

1 Tbsp Green Hot Pepper

Sauce Ingredients

Directions

Drain the liquid from the can.

Rinse the sea snails and drain the water.

If the snails are too big, cut them into bite sized pieces.

Cut 1 cup worth of cucumber.

Slice ½ of an onion (about ½ cup) thinly.

Chop 1 handful of cabbage (or Romain lettuce) into bite sized pieces. If you use cabbage, slice it into thin strips.

Cut 1 carrot (about ⅓ cup) thinly. Cut 1 hot red pepper and 1 hot green pepper into ½-inch pieces.

Cut 2-3 green onions thinly. I didn’t have sesame leaves, but if you can get them, it would be very good to add 5 of them. Slice them like the cabbage.

In a small bowl, combine 3 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, ½ Tbsp of soy sauce, 2-2½ Tbsp of sugar, 2-2½ Tbsp of vinegar, ⅛ Tsp of garlic powder, and ½ Tbsp of sesame seeds. Mix them all together. As I mentioned, start with 2 Tbsp of sugar and vinegar and add more, depending on your tastes.

In a large bowl, add all of the sea snails and the prepared vegetables.

Pour the sauce on the vegetables and mix.

  Does it looks delicious? If you don’t want to eat sea snails, you can substitute them with boiled squid or shrimp. Thank you! See you again~~~

Source: http://aeriskitchen.com/2018/12/spicy-sweet-sour-sea-snail-dish-골뱅이-무침golbaengi-muchim/

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REVIEW: Reese’s Puffs Treats (2018)

The reborn Reese’s Puffs Treats have cocoa and real Reese’s Peanut Butter. But don’t automatically think this is going to taste anything like a Reese’s Peanut Butter Cup.

As a wise man once said, “Don’t go looking to obtain something that can be easily obtained without looking.” Okay, I pulled that line out of the air, and I hope I’m not plagiarizing some minor Greek thinker. But what I’m trying to say philosophically is, why expect something to taste like a Reese’s Peanut Butter Cup when you can easily get that with the actual candy?

With that said, I’m someone who thinks Reese’s Peanut Butter doesn’t taste like the gritty stuff inside the famous candy. So I’m not expecting this cereal bar to be anything like the iconic candy. I’m also one of those people who, despite running a junk food blog for almost 15 years, did not try the original Reese’s Puffs Treats that debuted in 2014.

As I mentioned at the beginning of the review, this new version has real Reese’s Peanut Butter, but it’s not just in the stuff drizzled on top and dipped on the bottom. It’s also in the cereal, and there are Reese’s Peanut Butter-flavored chips. It’s a triple threat treat. Okay, say that five times really fast.

Triple threat treat. Triple tret treat. Tripper tret treet. Turple threat treat. Thurple thrat treat.

All that Reese’s Peanut Butter goodness amounts to a cereal bar that makes me say, “Oh, my goodness.”

If you enjoy Reese’s Puffs Cereal, you will adore this. It’s like eating an enhanced bowl of the cereal. The combination of peanut buttery coating, chips, and cereal create a nutty kick that makes it taste as if the I was eating a bowl of Reese’s Puffs with the leftover milk from a bowl of Peanut Butter Cap’n Crunch.

Yes, with all that nuttiness, the cocoa takes a backseat. I’m not talking a car backseat. I’m talking school bus backseat. It’s hardly noticeable, but I hardly care because these are so good that my lack of willpower caused me to inhaled three of them within two hours of purchase.

As for its texture, it’s what you’d expect from a prepackaged mass-produced bar made with ingredients that have enough moisture to soften the usually crunchy texture of the cereal slightly. It’s not like chomping on dry cereal, but it’s also not super soft.

Overall, Reese’s Puffs Treats, the reboot, is a tasty snack that’ll satisfy fans of the cereal.

Purchased Price: $2.99 Size: 8 bars/box Purchased at: Target Rating: 8 out of 10 Nutrition Facts: (1 bar) 100 calories, 35 calories from fat, 4 grams of fat, 2 grams of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 120 milligrams of sodium, 16 grams of carbohydrates, less than 1 gram of fiber, 8 grams of sugar, and 2 grams of protein.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/12/reeses-puffs-treats-2018-review/

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Skillet Cajun Chicken and Gravy

This one pot skillet meal starts with a butter roux based gravy, cooked with the trinity of veggies, chicken is tossed in and the dish spooned over steamed rice.

Skillet Cajun Chicken and Gravy

Most times when folks think of a chicken and rice dish, it's the classic version where they are baked together in a casserole form, and, it's delicious no doubt. We love it! But, even though kids are mostly already back in school down here, it's actually still summer, and skillet meals are definitely a go-to.

I especially love this one because it utilizes already cooked chicken and cooked rice. I always have cooked chicken in my freezer because when you use a FoodSaver sealer, (I love mine!) it keeps it so nice and fresh and free of freezer burn for a pretty long time. Having already cooked chicken in the freezer sure is a big time saver and comes in handy for those hurry-up meals. Rice is so common here with meals that it's not at all unusual to have some leftover. It's also super easy to make in your Instant Pot.

Starting with raw chicken?

No problem. You can certainly cook some chicken breasts super easy from scratch too. One of my favorite ways to make chicken at the ready is in the oven, rather than sauteeing or boiling it on the stovetop, but on those days you just can't bear the thought of turning on the oven, your electronic pressure cooker aka Instant Pot does a mighty fine job too. I've also put an easy saute in the Cook's Notes for you.

A simple, one pot method, the classic Cajun way.

I patterned this skillet meal off of the way that The Cajun's Dad makes this dish. Simple. Easy. One pot. Veggies are sauteed in a little butter, flour cooked to a blonde roux, broth add to form a gravy, cooked chicken stirred in to warm through, all spooned over hot steamed rice.

Diced veggies have more texture.

For the veggies, I personally prefer a dice over a chop for this dish. The difference between dicing and chopping, is that chopped veggies have very little continuity in size and cut. When sauteed, they sort of just melt into the skillet, generally as intended. Diced vegetables, on the other hand, are uniformly square, and hold their texture more once cooked, resulting in a completely different texture and flavor from sliced or even chunks of vegetables. If you prefer them to be less obvious and more melted in, do a chop.

It's a bit of a nod to Lowcountry chicken bog.

If you're familiar with Lowcountry chicken bog, it's a bit like a deconstructed version of that I suppose - hardy and delicious, but easy - it's a skillet meal you're sure to enjoy, any day of the week.

Serve over hot cooked rice with a green veggie or salad and some buttered bread, cornbread hot pistolettes or rolls.

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Yum

Recipe: Skillet Cajun Chicken and Gravy

©From the Kitchen of Deep South Dish Prep time: 10 min Cook time: 20 min

Total time: 30 min

Yield: About 4 servings

Ingredients

3 cups cooked chicken

1/4 cup butter

1-1/2 cups diced Vidalia onion

1 cup diced bell pepper (any color)

1 rib celery, diced

1 garlic clove, minced

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1/4 teaspoon freshly cracked black pepper

1/2 teaspoon Creole or Cajun seasoning, or to taste, optional

1 teaspoon dried parsley

Cooked rice

Instructions

Chop or shred chicken and set aside. Heat butter in a skillet over medium heat add onion, bell pepper and celery and cook until tender, about 4 minutes. Add garlic and cook another minute. Stir in flour and cook for 3 minutes. Slowly stir in 2 cups of the chicken broth and continue cooking until slightly thickened, adding additional chicken broth as needed to reach desired consistency.

Add seasonings and taste to adjust, adding salt only if needed.. Add chicken to skillet and toss until warmed through. Serve over hot cooked rice with a green veggie or salad and some buttered bread, cornbread, hot pistolettes or yeast rolls.

Cook's Notes: While I prefer to serve over rice, you may stir the cooked rice in, adding enough for the consistency you like. I use Better Than Bouillon Chicken and water for the broth, which contains sodium. If you are using unsalted products, be sure to taste and adjust the gravy before adding the chicken.

To start with raw chicken, cut 2 boneless, skinless chicken breasts into 1-inch chunks. Heat 2 teaspoons bacon drippings or other cooking oil with 2 teaspoons butter in a skillet and cook chicken until browned and completely cooked through; remove and set aside. Proceed with recipe above, returning chicken to the skillet at the end to warm through.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y’all!

Cajun Style Chicken Gumbo Old Fashioned Homestyle Chicken and Noodles Southern Chicken Casserole

Posted by Mary on August 9, 2018

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Source: http://www.deepsouthdish.com/2018/08/skillet-cajun-chicken-and-gravy.html

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Pasta with Cheese and Broccoli

This pasta with cheese and broccoli is a fast and simple dish to prepare.

To make this dish even more complete, you can add diced tofu. The cheddar can be replaced by another grated cheese according to your tastes. For a crunchy touch you can also sprinkle crushed nuts like cashews or hazelnuts on top.

Preparation: 10 min

Cooking time: 15 min

Serving: 4

Ingredients

3 1/2 cups broccoli, cut into bunches and stems

300 g fettuccine pasta

2 tablespoons unsalted butter

2 tablespoons white flour (all-purpose)

1 1/3 cup milk

2/3 cup cheddar cheese

1 pinch of nutmeg grated

1/2 cup pasta cooking water

1 pinch salt

pepper to taste

¼ cup parmesan cheese

Preparation

Prepare the broccoli: Wash and separate the bouquets. Peel and remove the fibrous part of the stems and cut them into small pieces. Add them to boiling water for 3-4 min, drain, and keep warm.

Cook pasta as directed on the package

In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes while stirring. Gradually add milk while whisking. Bring to a boil, then add the grated cheese while stirring until smooth.

Add the broccoli and nutmeg. Salt and pepper. Lengthen the sauce with a few spoonfuls of the pasta cooking water.

Pour the drained pasta into the pan. Mix well.

Sprinkle with parmesan cheese.

Source: https://ohmyveggies.com/pasta-with-cheese-and-broccoli/