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citizenin3ane · 3 years

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Kickass vegan lasagna for feeding an army

Lasagna being lasagna, there are a few components to prepare and put together. BUT this one is so worth it! It’s delicious and you will be able to feed an army (actually 8-10 people). Feel free to halve the recipe :)

Ingredients

Marinara

3 T olive oil

1 large onion, finely diced

3 celery stalks, finely diced

2 carrots, finely diced

4 cloves garlic, minced

3 T tomato paste

2 tins of whole peeled tomatoes

3 chipotles in adobo sauce (optional, adds a kick; sub for some chilioh flakes or smoked paprika for a milder version)

2c veggie broth

2 T dried Italian herbs

3 T coconut sugar or other sweetener

salt and pepper

Pumpkin and feta layer

2 kg pumpkin, diced in 1/2 inch dice

1 large onion, minced

3 T olive oil

4 cloves garlic, finely diced

2 t salt

2 t freshly cracked black pepper

1 batch of the best vegan feta ever (you’ll need super firm tofu, deodorised coconut oil, onion powder, apple cider vinegar, lemon juice)

Leek and mushrooms

2 leeks, halved, cleaned, thinly sliced

2 c dried mushrooms (a mix of shiitake and porcini, from Asian stores), put to rehydrate in a bowl with 2c boiling water.

3 T olive oil

1 T freshly cracked black pepper

2 t salt

4 cloves garlic, thinly diced

And

18-20 sheets lasagna

2 T olive oil

1/2 c vegan mozzarella or cream cheese for the topping (optional)

fresh flat parsley or oregano for topping (optional)

Methods

Preheat the oven at 180 degrees C

While it heats, start the marinara: sauté the onion, carrot and celery in olive oil with 1t salt, stirring occasionally.

When the onions are translucent, add the garlic and sauté for 30 seconds, until fragrant.

Add the tomato paste and fry for about 1 minute, until it begins to caramelise.

Add the tins of tomato (rinse them and add the water to the pot too) and the rest of the ingredients. Scrape well the bottom of the pan to release all that had started to stick. Bring to a boil, then lower the heat and let it simmer for about 1/2h.

In a big salad bowl, stir well the pumpkin, salt, pepper and olive oil, to coat

Spread the pumpkin on a prepared baking sheet, add the garlic and onion on top. Bake for about 25 minutes, until fork tender.

Sauté leek, salt and oil in a medium pan.

Remove the mushrooms from their soaking water, keeping the water. Squeeze them as much as you can and dice them.

Add to the leek along with the cracked pepper, stir, and sauté everything for 10-15 minutes, until everything is tender. By the end, deglaze with the mushrooms soaking water.

Process the marinara with a stick mixer, until relatively smooth.

Prepare a large baking dish (mine was about 50x50cm, 10cm deep): spread the olive oil and about 1.5 c marinara at the bottom.

Lay a first layer of lasagna sheets.

Spread evenly the roasted pumpkin, spread about 2c marinara on top and the feta.

Add a sheet of lasagna and spread the leek mixture and a little bit of marinara.

Put a last layer of lasagna sheets and spread evenly the remaining marinara on top. Add 1/2 c water in your empty marinara pan, swirl and add this water to the lasagna pan as well, aiming at the sides (so the water goes down to the bottom).

Bake for about 45 minutes. 15 minutes before the end, add the cream cheese or mozzarella on top.

I’ll confess I finished mine with a blowtorch, because my oven’s grill is pathetic, but please don’t try this at home.

#vegan #veganrecipes #lasagna #autumn #pumpkin #leek #mushrooms #feta

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fattywrites · 4 years

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Cheap, Simple Recipes

So I’ve put together 10 of my cheapest recipes. Each one - according to my grocery costs - runs about ~$5 to feed ~6 people (or one very, very hungry fatty).

1. cabbage and sausage >>put like half a stick of butter in a pan (this is necessary). Get in melting. Go in with a sliced onion and one of those rul cheap smoked sausage links cut into slices (I cut mine super thin so that I get more bites of sausage). When the sausage is looking brown and the onions are soft, hit it with an entire head of cabbage. You can cut the cabbage how you want to. Sometimes I slice it thin like slaw, and this only takes like 40 minutes. Other times I cut it in bite-size squares, and this takes an hour and a half. It’s up to you. Anyway throw a whole head of cabbage sans core in there. If you can barely stir the pan, you’re doing it right. Season with seasoned salt or creole seasoning (or regular salt, I guess) and let it cook covered low and slow, stirring it like every 10-15 minutes until the cabbage is all softened and buttery and your mouth is watering. I honestly make this like every two weeks cuz it’s life, so be warned, it’s addictive.

2. haluski >>Shred an entire head of cabbage and start melting some butter in a rul big sautee pan. When the butter’s melted throw in the cabbage. You can also throw in a sliced onion if you want. Don’t forget to salt and pepper (I use creole seasoning, keep in interesting). Get that going. Heat a pot of salted water (I use creole seasoning to salt the water, too. No chill) to a boil while the cabbage is going. Add in a bag of egg noodles to the water, cook & drain them. The cabbage should be ready. Add in the egg noodles. Carefully fry them up with the cabbage, adding more butter if you need to. Once it’s getting a little crispy, take it off the heat and serve.

3. congris >>I’m going to be honest, I have about 7 different recipes for congris and I don’t remember which one is my favorite so I’m going to give you 2 options Option one: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil, fry up a lil garlic, a small onion, and like half of a green bell pepper. Add in 2 cups rice and fry it in the oil for 3 mins (I actually set a timer cuz I’m bad at noticing when the rice is toasted). Hit it with the beans, then take your measuring cup to your water supply and fill it to the 3 cup mark (move fast don’t burn your rice). Add the water in (stand back it’s gone bubble up). Mix it. Season it with EITHER adobo seasoning OR a chicken bouillon cube (Maggi is the best ijs). Add a touch of oregano. Bring it to the boil, boil it until the water’s looking kind of evaporated and you can see the rice, then cover it, drop it to low, and let it steam for 30 minutes. You actually want the rice to be dry not sticky, and for there to be a crust on the bottom of the pan. Option two: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil and fry up like a 1/4 or a 1/3 cup of sofrito (the green one. It has a different name in the grocery store but literally everyone I know whose latinx calls them both sofrito lmao). This is not going to take long. Add in your 2 cups rice, toast it 3 minutes. Add the black beans in. Fill your bean-juice filled cup up to 3 cups, add it in. Use EITHER adobo seasoning to taste OR add a chicken cube (Maggi is best). Boil it until the extra water has evaporated off, drop it to low-low and cover it, let it cook 30 minutes until the rice is cooked by dry and there’s a crust on the bottom of the pan.

4. split pea soup >>Heat your oil of choice in the bottom of a pot, then add in some onion, garlic, a carrot cut into pieces, and if you have any, some sweet pepper. Let it cook a little. Wash and drain 2 cups (or a 1lb bag) of split peas. Add them in. Cover in water, add in chicken bouillon for your salt, then throw in a leftover steak bone. Cook for 2-3 hours or until the peas have turned to mush. Can be eaten on its own but I like to crumble a piece of corn bread in the bottom of my bowl and then ladle the soup over it, oh ma god.

5. bacon beans >>Cut up like half a package to a full package of bacon and fry them in your soup pot. When the fat is rendered out, add in 1-2 jalepenos diced finely with their membranes and seeds removed (you can put the seeds if you want but that’ll make this rul spicy). Wash and sort 2 cups or a 1 lb bag of dry pinto beans (no soaking required). Add them into the pot when the bacon’s looking incredible, then add enough water to cover the beans by like an inch. Add a chicken bouillon cube and about 1/3 cup of red salsa (whatever’s in your fridge is fine). Mix it up, and cook it covered (or uncovered if it looks soupy) for a few hours. It’s done when the beans are soft and tender and when your entire house smells so good you don’t even know what to do about it. Like the split pea soup, I usually serve this over a crumbled up slice of corn bread.

6. ham and peas >>Dice up a package of fully cooked ham (you can use those precut ham chunks, you can use a ham slice, you can use ham slices for sandwiches if that’s all you have, you can also use smoked sausage cut in quarters and diced or hot dogs diced up, I won’t tell on you lol). Add a good amount of butter to a sauce pan, add some sliced garlic, put it on medium heat, go in with your ham and sautee it. When it’s starting to get brown, add in a bag of frozen peas. Let it heat through and mix around until the peas are that gorgeous bright green color they get. Then take it off the heat. This literally takes like 10 minutes.

7. pasta e ceci >>fun fact, I got this recipe from my Italian Renaissance history professor. This dish predates the use of tomatoes in Italy and it was a staple dish among the peasants. Put some olive oil in a pan. Slice up a few garlic cloves, put them in the cold oil, then turn the heat on. Once that’s sizzling dump in a can of chickpeas with their juices. Add a little bit more water to make sure they’re covered, change the heat to high. Add adobo seasoning (or salt, I guess) and like a half tablespoon of dried rosemary depending on how old your rosemary is. Let it boil for like 5 minutes, then mash 1/2-3/4 of the chickpeas. Add in 2 cups of a small pasta shape - elbows, shells, bowties, etc - then add enough water to cover the pasta by like an inch. Still on high heat, cook it, stirring occasionally, until the pasta is done and the chickpea sauce is thicc. This takes about 15 minutes but it also depends on how much water you add and I am a lawless hellion who doesn’t measure things so I can’t help you there. This tastes amazing asf though.

8. beans and greens >>Soake a 1lb bag of washed/sorted white beans the night before.Day of, add garlic to a good amount of butter or olive oil in a soup pot, then heat it. Water your outdoor plants with the bean water, then add the beans to the pot and add fresh water to cover the beans by an inch or two. Add in some chicken bouillon as salt, a can of diced tomatoes, some herbs (I like italian seasoning here), a little red pepper flake, and lots of black pepper. If you have any old hard cheese rinds, add it in here, too. Cook it for like 2 hours until the white beans get rul thicc and break down. Then add some finely sliced dark, leafy greens and let them break down (if you’re using collards just add them when you add the beans, btw. But I typically use a bag of frozen kale cuz it’s already cut small asf). Also this might take a lot longer than 2 hours to cook if you have old beans, fair warning. After the greens are tender, the soup is done. As a Next Level flavoring, if you have miso paste on hand and you mix a little in at the end it takes this soup to the next level. This is definitely optional, though.

9. john bisseti >>This is another old family recipe from my great-grandmother during the Great Depression. One time her sister published the recipe and she didn’t talk to her for a few years. My great-grandmother passed away like 40 years ago but I don’t want to be haunted so I’ve adapted this from her original a little, it is not the recipe I use. Brown a package of ground sausage with green pepper, onion, and celery, and cook a bag of egg noodles. Mix up a can of condensed tomato soup. Grease a 9x13 baking dish. Add half the noodles, then add half the sausage mix. Add the rest of the noodles, then add the rest of the meat. Sprinkle shredded cheese on top, then pour the soup mix over everything. Bake at 375 for 1 hour. You want the noodles at the top to be crisp and crunchy.

10. kimchi soup >>This isn’t authentic at all but it’s friggin delicious and I highly recommend it. Heat oil in the bottom of a soup pot. Sautee a sliced smoke sausage link and the white parts from a full bunch of green onions. If you want to splurge for mushrooms, dice some up and add those as well. Once it’s a bit brown, go in with a jar of kimchi that’s already cut up. If you don’t want this to clear your sinuses I recommend draining the brine off* first. Saute it a little bit, then add an entire head of cabbage cut in bite-size pieces (shredded, square, your choice). If it’s hard to mix, you’re doing it right. Season with adobo or creole seasoning or salt--kimchi is salty so don’t use too much, and especially if you put the brine it, you may not need to add salt at all. Let it go on low like 20 minutes, then go mix it up so your sausage doesn’t burn. Then cook the shit out of it. Low and slow for like 2-3 hours. You shouldn’t need to add any liquid beyond what cooks out of the cabbage. Just before serving add in all the green parts from your green onion bundle. This soup is the best.

PROTIP: you can reserve the kimchi brine (or the brine of any pickles you like) in a jar, add in freshly cut vegetables, put it back in the fridge, and in a few days you can enjoy refrigerator pickles.

#fattywrites #recipes #cheaprecipes #affordablerecipes #foodie #soup #stew #beans

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reimagination · 4 years

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I made jambalaya tonight. For me, coming from New Olreans, it’s nothing special, but it’s cheap and easy, so I figured if you aren’t from here, maybe you’d like to know how to make it. So I typed up the recipe for y’all.

Let me know if you want more recipes. I was thinking of making risotto later this week.

Jambalaya recipe

1 large yellow or white onion

1 green bellpepper

3 stalks celery

1 head of garlic

1 long link of sausage. This time I used Manda's spicy sausage, but any sausage you like will be good. What I mean buy long link is the ones that come in a loop (think Hillshire Farms Polish sausage).

4 chicken thighs

16 oz. of long grain rice, rinsed*

1 stick of butter

a small amount of apple cider vinegar (or white vinegar, white wine, lemon juice, or champagne if ya fancy)

water

*I used a container that said 8oz. on it to measure my rice and broth, so it might actually be weight oz. instead of oz. My bad.

Spices:

Adobo

Tony Chachere's

Mrs. Dash Spicy Blend

Mrs. Dash Garlic and Herb Blend.

Optional, but is really good (I just forgot to buy it at the store) a big heaping tablespoon of creole mustard.

Fill a big pot of water and plonk your chicken thighs in. When the water comes to a boil, add a generous amount of Chacheres and Adobo. Cook chicken until fully done (about 45 mins.) Remove from pot, and pour your broth into a separate bowl. Allow chicken to cool.

Meanwhile, chop up an onion and put it in your pot on medium heat with half a stick of butter. Stir until butter melts. Stir periodically until onions are clear. Chop bell pepper and celery and put in and stir. Stir periodically, and occasionally ladle a bit of broth into the pot.

Peel and mince garlic. Make a nest in your pot, and let it simmer a bit in the nest before stirring. We do not want the garlic to burn. Continue to stir periodically adding more broth if necessary.

After your vegetables become a nice caramel color (maybe 30-40 mins?I don’t know, I was also watching a movie, so I didn’t pay attention to time), deglaze the bottom of the pot with some apple cider vinegar. After this, throw in the second half of the butter stick.

Slice up your sausage and throw it into the pan. My sausage was precooked, which is easiest, but you can use whatever you like. Andouille is a common choice, which I like, but today my goal was cheap, and Mandas is really good and only $2.

Pick your chicken. Also, tear up the skin into little bits. Put your chicken meat and skin into the pot and stir. Again, you should be adding bits of the broth as you go so it doesn't dry out.

Add your rice. Let it cook a few minutes, stir, cook a few minutes, stir. This can add a nice nuttiness and create a nice texture for your rice. Add generous amounts of all four of your spices. If you remembered to buy creole mustard, this is the time to add it too. Mix it all together. Then add 32 oz. of broth. If you do not have enough broth, shame on you. But you can finish it off with water. Allow to simmer on low heat for 25 minutes, then, without removing the lid, take off the burner and let sit for another 5 minutes at least.

And there you go. It's really just a traditional jambalaya, but it's really good. I believe all of my ingredients except Mrs. Dash and Adobo are from Louisiana, but I believe they are easy to find elsewhere. If you don't have Adobo, you can use bouillon or just salt or even msg, but I always have Adono because I put it in everything. You can also use Zatarain's box mix which is pre spiced, but that's not spicy enough for my taste, but it is a cheaper alternative because the spices are the priciest part. You could substitute the meat for any meat really, and that's kind of in the spirit of creole cooking. I've used just chicken, various sausages, shrimp, crawfish, catfish, livers, whatever. And for you vegetarians, jambalaya is also very good without meat. I've had that plenty of times, especially after just paying rent. But I might add an extra bellpepper and maybe more celery. I mean, the celery is probably going to go bad anyways if you don't put it in here. Has anyone ever successfully used the entire head of celery? And you can use stock instead of broth if you want to go through that trouble. Also, some people add tomatoes or red peppers. I'm on the “tomatoes don't belong in my Louisiana cuisine” side despite being Italian. But hey, whatever. I'll only judge you slightly.

But all in all, it's really cheap, incredibly filling, great for families, and it's super customizable.

#jambalaya #creole cuisine #cajun cuisine #home cooking #recipe #rice dish #new orleans cuisine #louisiana cuisine #louisiana cooking #easy recipe #cheap food #inexpensive food #one pot recipe

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muppetsilas · 4 years

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Recipes

I’m by no means even an average cook, but I know what I like, what works for me, and what I can physically do with my disability.

I’ve stressed the importance of a protein heavy diet and low to no carbs, so I thought I’d just list a couple things I make weekly and/or monthly the are easy, tasty, healthy, and easy to store and reheat. Being disabled, i can’t cook every day, so storage and reheating is crucial.

Chili: -Pound of Ground Meat (I don’t like beef, so I use ground chicken, but you can use beef, venison, or turkey too). -3 cans of beans (any you like; I use one can of black, one pinto, and one either navy or kidney). -cumin -garlic powder -chili powder -any other fun things you want to add (you’ll see this in my recipes a lot; I like to improvise and you should try to keep it fun!) *Brown the meat with anything else you like. I add mushrooms and if I’m feeling sassy, sometimes peppers and/or mushrooms. *Throw that in a crock pot (or large pot on stove set to the lowest heat possible) with the beans and spices to taste. *Simmer it for a couple hours.

Shrimp Tacos: -In a bowl, combine a cup or shredded cabbage (I use the ore-shredded in a bag kind bc I can’t do my own chopping), 1 tsp plain greek yogurt, 1 tsp sour cream, 1 tsp mayo, and a few squirts of lime juice. Set that aside. -in a skillet or wok pot, sautee up some shrimp with whatever spices you like. I do a bit of garlic powder, adobo, and taco seasoning. At the very end, when they are cooked, throw in some chopped green onions. -Heat up a couple tortillas in the microwave or on a pan and then place scoops of the cabbage mixture into them and place the shrimpys on top. -EAT THE HECK OUTTA THEM *for storage, you would store the cabbage separate from the shrimp in the fridge and then just heat up the shrimp before assembling. Do not freeze the cabbage, but you can freeze the shrimp).

Crack Slaw: -Your favorite meat. Any kind at all! Brown it in a skillet or whatever. -Add in the rest or that cabbage leftover from the shrimp tacos and then pour in some soy sauce, garlic powder, and sesame oil. Some ginger paste and green onions are great in there too. -Have fun with it, throw in anything that seems tasty. Just lean toward an Asian feel and you can’t go wrong. *This one shouldn’t be frozen, just stick it in the fridge and eat on it all week.

Egg Salad: -Hard boil some eggs. -Smush em up in a bowl/container with mayo and a tsp of mustard. I hate mustard, but a little really does add some pizzazz. -Dash of salt and that’s it! Have it by itself as a snack or on a slice of whole wheat. Also great on a wheat tortilla.

Tuna Salad: -4 cans of tuna. -Chopped peppers, celery, and onions; diced really small. -Mix those up and add however much mayo you like. *I love this on my protein chips or wheat thins. Also amazing on spinach or tomato tortillas (really any tortillas), crackers, etc. Or just spoonfuls shoved into your mouth at 2am when you can’t sleep.

Quiche: -Grease your baking dishes. Trust me on this. -Put in all the stuff you like in omelettes. I use a random assortment of onions, peppers, spinach, cheese, ham, sausage, ground pork, and/or mushrooms. You can put anything in there. -Scramble up some eggs or use the liquid pourable eggs in the carton. If you use real eggs, add a splash of milk and it’ll make the eggs fluffier. Sometimes I even put in a tsp of sour cream to make it creamier. -Pour the eggs in and stir up the contents so that the eggs don’t just float on top. -Cover with foil. -Bake/instant pot for about 15 minutes. -They can be refrigerated or even put into airtight containers in the freezer. *When you microwave them, they may be a bit watery, but still yummy. I used to make this in a pan in the oven, but they come out SO much more moist if you can use smaller containers in an instant pot. I use those little ceramic/glass ramekin thingies and I put them in the instant pot on a tiered metal stand; I fit four at a time.

Let me know how these go for you and what you think!

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rokhal · 4 years

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I was describing my favorite stew base to my mom and she was like, “So, basically French Onion Soup?”

And, yes. It is!

This is a very simple meat stew that takes 3-4 hours to bake but you don’t need to buy wine, broth, stock, etc.

Ingredients:

Onions (like 3 large or 5 small), sliced, or more if they fit in your pot. A Lot Of Onions

Cheap meat with bones in, maybe 1 pound or 1/2 pound. Some fat is helpful. The bones are Very Important

Chipotles in adobo sauce, 4oz can (optional, but recommended)

Tomato paste (optional)

Root vegetables like turnips, carrots, parsnips, celery root (optional) cut into chunks

Beets (optional)

Greens, like the tops from the beets, or collards, or cabbage (optional) shredded

Trim the fat off the meat and put it in a Dutch Oven or other large pot. Stick it in the oven. If there’s less than 1/4 cup fat from the meat, you’ll need butter or something. Sprinkle salt on the meat.

Preheat oven to 325F or maybe it needs to be hotter, I’m honestly suspecting it might need to be hotter. Wait twenty to forty-five minutes, until the grease renders out of the fat and the pot is thoroughly warm.

Pick the gross dried-up bits of fat out of the pot. Or don’t. It’s all good.

Add the onions. All the onions! Stir off and on until they start to get soft. They should fill the pot at the beginning, and then slump until they fill about two thirds of the pot. 5-20 minutes, I don’t know time, I was doing other things.

Take half the 4oz can of chipotles, chop and mush it up, add it to the onions. Maybe add 1-4 tablespoons of tomato paste, I don’t know, you feel that stuff in your heart.

Dump the meat and bones on top of the onions. Bake for 2 or 3 hours.

Congratulations! If you want, you can stop here. The onions will basically dissolve and turn into your cooking liquid. The bones will thicken the broth. The meat will brown itself from sitting on top of the onions in the 325F oven. When you’re done, take the pot out, salt and pepper to taste, and then either cut or peel the meat off the bones and discard. If the meat isn’t falling off the bones yet, and you still have time, just keep baking.

If you don’t have canned chipotle chiles, you’ll have to make up your own seasoning, idk. Bay leaves. Garlic. Rosemary? Black pepper for sure.

If you want to add vegetables and/or greens, add them about 30-45 minutes before you need to eat. Otherwise they get over-cooked. Cut into small-ish bites, add them to the stew. If they don’t all fit, then you have bought too many

Beets take longer to cook. If you want beets, roast them in the oven on a pan for an hour or two, let cool, peel, cut into chunks, and add them to the stew at the last minute. Or cook them in the stew from the beginning, for that uniform hot fuchsia look.

Serve with incredibly dense whole-wheat sourdough flatbread you baked yourself and are too ashamed to show the Internet, and either red wine or dark beer.

#food #stew #beef #beefstew #recipe #it me #onion

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ceciliatan · 5 years

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Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

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The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

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chefdan-calhoun · 4 years

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Sun-Dried Tomato Pesto

Sun-dried tomatoes are part of a holy list amongst chefs of “cheat” ingredients. These are ingredients that, when added to a recipe, all but guarantee a delicious final product -- it feels like cheating. Other examples that make my list are classics such as: coconut milk, chipotle peppers in adobo, bacon, Tabasco sauce . . . I could go on. You might notice that all of these ingredients have been processed in some way, and that’s where my chef-guilt starts to creep in. Imagine that you were working on a project with a classmate, and your partner put in weeks of research, experimentation, late nights and hair pulling. The night before the project is due, you put all of their hard work in a pretty binder, and turn it in for an A+. This pesto is me putting a pretty bow on someone else’s hard work and getting all the credit. So before I share it - how about a round of applause and acknowledgement for all the, ermm, tomato driers (??) out there.

Well, this post certainly took an unexpected turn . . but all kidding aside, the issue of credit in the food world is an important and sometimes controversial one; at the very least, I hope my little note about sun-dried tomatoes make you pause and think about where your food comes from, and to be grateful for all the work that goes into it. Now before I ramble any longer -- a simple pesto recipe that tastes good on just about anything:

- 1 cup sun-dried tomatoes (if packed in oil, save that oil!)

- 5 cloves roasted garlic

- 1/4 cup nuts or seeds (pine nuts, pumpkin seeds, walnuts, etc.)

- 1/4 cup olive oil (or reserved packaging oil)

- 1/4 cup water

- 2 T red wine vinegar

- salt and chili flake to taste

The instructions are simply to throw all the ingredients in a blender, and puree until your desired consistency is reached. A couple of notes: I like to toast the garlic in a small pan with olive oil - just until it is golden all around - and then use that oil for the pesto. And with regards to nut/seed selection . . you can really use whatever you have in your pantry. Just understand that strongly flavored nuts will have an impact on the flavor, so don’t use anything you don’t enjoy on it’s own.

Use this spread on anything: crostini, pasta, crudite, sandwiches, etc. You can keep it in a big jar in the fridge and it should last for weeks. It makes for a great gift too . . enjoy!

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rikrakyarnncrafts · 7 years

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Holiday Food and Drink Round-up

Spending time with family for the holidays is always nice, but I have to admit I’m usually most excited for the food. Seems to me most everyone on the KP team feels similarly. I asked everyone what their favorite holiday meals and drinks were, and they had a LOT to say. Read to the end for Jennifer’s Bloody Mary recipe!

Alexis: I really love Thanksgiving because it’s the only time of year I indulge in some of my favorite comfort foods that have ties to lots of family memories. Especially the roasted turkey with homemade giblet gravy. You can only get that gravy from the delicious juices for the roasted turkey and man alive it is a full-on sense memory overload. Combined with homemade cranberry sauce and apple-sage sausage stuffing I am in complete bliss for the entire weekend.

Hannah: The holidays are just an excuse to make the craziest, best recipes in your arsenal, right? For me, that means Smitten Kitchen’s Better Chocolate Babka. This recipe makes two loaves, perfect for sharing or the second loaf can be frozen and thawed between different holiday parties.

Beyond the usual mulled wine and hot cider, Thanksgiving marks the beginning of French Connection season around my house. Sweet, easy to make and perfect on cold nights, this is my favorite mixed drink to make before snuggling on the couch to watch movies. A basic French Connection recipe is as follows: 1.5 oz Cognac/ Brandy mixed with 1 oz Amaretto (pssst! You can make your own Amaretto!) and I like to add a brandied cherry to my glass too.

Daniel: I was hoping to beat Hannah to expressing unashamedly abject adulation for Smitten Kitchen, where one of my favorite holiday recipes comes from. Pecan pie has always been my favorite holiday dessert. I was 12 when I made my first pie because my mom wasn’t going to make it that year. And I will be forever indebted to Deb for introducing me to Golden Syrup in her pecan pie recipe, which I’ve since made every Thanksgiving and Christmas (and randomly at other times throughout the year). It has a richer, less sugary taste than the corn syrup recipes you mostly see. (If you’re the type, I recommend adding the optional bourbon. I like it with rye too, and I have been known to avoid careful measuring for a little extra flavor.) If you like pecan pie, you’ll love this; even if you don’t, it might cause you to reconsider.

Stacey: Maybe unconventional but it’s become tradition that our Thanksgiving dinner has included poutine instead of the more traditional potato dishes. The last couple of years, my partner and I have opted to not travel for the holiday so we’ve experimented with putting our own twist on holiday dinners. The dish of gravy, cheese curds, fries, and whatever else we opt to add is our ultimate comfort food dish and perfect for a lazy day, hanging out and watching TV. Messy? Sure. But oh so good.

Alison: Oh no, I’m another Smitten Kitchen obsessive. Deb’s fig and olive oil challah is my favorite holiday bread to make for the whole family. The fancy-pants braid is way easier than it looks, and I make extra fig paste for spreading on toast over the next week. This bread makes some of the most amazing French toast, so I never feel bad baking a huge loaf along with one thousand other competing dishes.

Elaine: My sister, mother, and I love to cook so it’s pretty amazing when we can all get together for the holidays (like this year) and cook together. We will be roasting a small traditional turkey, and because my husband loves to experiment we will also be deep frying one (fingers crossed it goes well) with all the traditional thanksgiving sides. This year, we have decided to each bring a recipe that we’ve previously tried. This year I’m doing Nealy Dozier’s Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean . It’s a wonderful twist on the holiday tradition. They are just rich enough without adding the marshmallow topping. The trick is to use vanilla bean paste and coconut milk, they add a sweetness without being overly rich. They are sure to pair nicely with all of our other sides we will be making.

Jennifer: I don’t know when my husband and I decided that Bloody Marys were a Thanksgiving tradition, but it’s definitely a good one! My husband and I – along with our boys – always enjoy a lazy Thanksgiving breakfast at home before we head to my in-laws for a big Fish Family Thanksgiving Extravaganza. We keep the breakfast pretty simple – eggs, bacon and hashbrowns – plus my mother-in-law’s Almond Kringle. Layers of a simple pastry and cream cheese filling are combined with a delicious icing and toasted almonds. It’s dessert, really … and a very good one! Her recipe is a closely guarded family secret, but it’s very similar to this one at Rabbit Food Rocks. (psst… the Fish version includes cream cheese, if you’re the experimenting type)

Now, back to the Bloody Marys! I mix up a big pitcher of the the mix, so I have it on hand for the holidays:

large can (46 oz.) tomato juice

1/2 cup worestershire sauce

3 T. lime juice

2 T. soy sauce

1 T. celery salt

1 T. black pepper

1 t. cayenne pepper*

1 t. finely chopped chipotle peppers in adobo sauce*

1/2 t. smoked paprika

about 2 t. grated horseradish (I do this to taste, so start with a bit less and go from there)

* omit or reduce the cayenne and chipotle peppers if you don’t like it spicy

To make your drinks:

Use a lime wedge to wet your glass, then dip in coarse salt.

If you like it really spicy, muddle a few jalapeno slices in the bottom of the glass.

Fill glass with ice and add your liquor. We like ours with tequila, but they are also delicious with lime or pepper vodka! We do ours about 1/3 liquor to 2/3 mix, but of course you can adjust to your taste.

Add a few dashes of hot sauce to taste.

GARNISH. For Thanksgiving, we use bacon! (Because, tradition.) We also love to use dilly green beans and garlic-stuffed olives.

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allwayshungry · 5 years

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Mark Bittman: 10 Fast Spring Salads

1. BLT Salad Fry a few small cubes of slab bacon for about five minutes or until crisp. Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water. Mix a head of Bibb or romaine lettuce with sliced tomatoes and chopped red onions. Add the bacon to the vegetables and dress with the pureed mixture. Serve with warm, crusty bread.

2. Artichoke Heart Salad Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can certainly use canned or frozen for this), and combine them with thinly sliced fennel, sliced snow peas, chopped green olives, crumbled feta, olive oil and lemon juice. If you want some croutons, chop up some pita (I like the pocket-less kind that looks like flatbread), and cook it in olive oil in a skillet until crisp. Toss those with the salad before serving.

3. Salade Niçoise Boil and salt a pot of water. Chop a couple of potatoes (peeled or not) into half-inch dice and boil until a knife can be easily inserted, about eight minutes. When the potatoes are nearly done, add a handful of trimmed green beans or haricots verts and cook until crisp-tender, just a minute or two. Drain the vegetables and plunge them into ice water to stop the cooking process. Put a bunch of mixed baby greens in a bowl with the beans, the potatoes, a handful of good-quality black olives, a few chopped anchovies, a diced tomato, and half a sliced red onion. Combine one-quarter cup of olive oil, a few tablespoons of sherry vinegar, a teaspoon or so of Dijon mustard, salt, and pepper and dress the salad. Top the salad with a drained can of tuna packed in olive oil.

4. Sichuan Salad with Tofu or Chicken Toss together bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil, and a bit of sugar. While those flavors meld together a bit, sauté some chopped or sliced tofu (the firmer the better) or chicken in neutral oil in a skillet until just cooked through. If you like, stir in some minced garlic, a pinch of cumin seeds, and some fermented black beans (if you have them) during the last few minutes of cooking. Toss with the vegetables, and top with chopped peanuts and cilantro.

5. Spinach Salad with Smoked Trout and Apples Toast a handful or two of sliced almonds in a dry skillet until just fragrant. Core two apples and cut them into thin slices. In a large bowl, whisk together a quarter cup of olive oil, the juice of a lemon, and a tablespoon of Dijon mustard. Add the apples and toss to coat. Break a smoked trout into bite-size pieces and add it to the bowl along with a mound of fresh spinach, the toasted almonds, and a handful of currants or raisins. Season with salt and pepper.

6. Roasted Red Pepper and White Bean Salad Slice a bunch of roasted red peppers (if you’re going to use canned ones, try to find piquillos; those are the best). Toss with chopped fresh mozzarella, cooked white beans, olive oil, red wine vinegar, a finely chopped shallot and some fresh rosemary and/or parsley. If you feel like adding meat to this salad, chop up some thick-cut salami and stir it in.

7. Seared Scallops with Escarole, Fennel, and Orange Salad In a large salad bowl, mix together about one-quarter cup olive oil, a few splashes of white wine or sherry vinegar, some salt and pepper, and the zest of an orange. Now peel the orange, getting as much pith off as you can, and divide the fruit into sections. Core and thinly slice a head of fennel and toss this into the bowl with a couple of cups of chopped escarole and the orange sections. Sear eight to 12 scallops in olive oil until nicely browned on both sides, sprinkling them with salt and pepper. Give the salad another good toss and serve the scallops on top.

8. Chipotle-Lime Black Bean Salad Smoky, spicy, and really tasty. Combine cooked black beans (drained and rinsed if they’re canned), chopped tomato, chopped avocado, and some chopped jicama in a salad bowl. For the dressing, in a blender or mini food processor, combine one chipotle in adobo, neutral oil, lime, a pinch each of ground cumin and coriander, and salt and pepper. Blend until smooth, then toss with the black bean mixture. Stir in some chopped cilantro and thinly sliced scallions, and garnish with queso fresco.

9. Spicy Pork Salad Coat thin, boneless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate. Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado, and a small handful of toasted pine nuts. Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad. Grill, broil, or pan-cook the pork until it’s just done; cut into strips; and serve on top of the vegetables with the dressing drizzled over all.

10. Tuna and Egg Salad with Cucumbers and Dill The title kind of says it all. Combine canned tuna, chopped hard-boiled eggs, and chopped English cucumbers in a salad bowl (I like the ratio to be 1/3, 1/3, 1/3, but adjust as you like). Add some mayo, a bit of Dijon mustard, a drizzle of olive oil, salt and pepper, and a good handful of chopped fresh dill (tarragon and parsley are nice additions too). Stir to combine, and serve on a bed of greens, or with toasted bread on the side.

#mark bittman #spring salads #salad #salad dressing #blt salad #Artichoke Heart Salad #Salade Niçoise #Sichuan Salad #spinach salad #spinach salad with smoked trout and apples #roasted red pepper and white bean salad #Seared Scallops with Escarole Fennel and Orange Salad #Chipotle-Lime Black Bean Salad #spicy pork salad #Tuna and Egg Salad with Cucumbers and Dill

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theveganstoners · 8 years

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Hey all!

So yesterday morning I was totally feeling like home, and what my mom used to make for me as a child. One main breakfast I always remembered eating was Arepas con Perico, which is essentially a corn meal bread, with scrambled eggs. Long story short, heres my veganized version of this dish, presented in a little more of a modern way :)

Venezuelan Style Breakfast Bowl:

Perico (eggs) ingredients:

1 tbsp Earth Balance Olive Oil Spread

1/2 a large onion, roughly chopped

1 heirloom tomato, chopped

1/4 cup Follow Your Heart Vegan Egg

1/2 each tsp salt, turmeric and garlic powder

1/4 tsp each saltless adobo and black pepper

1 cup COLD water

Mini-Arepa ingredients:

1 tbsp Earth Balance Olive Oil Spread

6 tbsp P.A.N brand white cornmeal mix

1/4 tsp salt

water

Additional toppings include 1 cubed hass avocado, and 2 Field Roast Sausages of your chosing (I used the Italian style ones), cut into quarters.

Start by taking a pan and melting the butter for the perico over medium heat. Add the onion and the tomato and cook down until softened.

While that cooks, take the Vegan Egg powder and add all the seasoning to it. Wisk in the cold water until there are no more powdery lumps left, then add it to the onion pan. Scramble immediately and lower heat to medium low.

Grab a griddle pan (another normal pan will do if you dont have one) and melt the remaining butter over medium heat. Put the cornmeal into a small bowl with the salt, and slowly add water until a uniform dough forms. You should be able to roll the dough into 1 inch spheres without it being crumbly or too wet. So roll the mixture into 6 spheres and gently flatten with your hands. Place the arepas in the pan and cook until golden brown on one side before flipping. You can go ahead and add the sausage to this same pan to cook it until the other side of the arepas browns.

You can basically plate this however you want, but I like to put the egg mixture into the bottom of a bowl, then rest the sausage pieces on the side with the arepas leaning against them. The avocado goes right on top and youre all set! You can also enjoy this with your favorite hot sauce for an extra kick!

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vegancookbooks0 · 4 years

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Guacamole (4 Ways!)

Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn & poblano.

Guacamole is my secret weapon in Mexican cooking. It makes pretty much anything taste better! That’s why I include it in a lot of my Mexican-inspired recipes on this site.

It seemed like about time for me to share a go-to guacamole recipe that you could use in any of those dishes. So that’s what I’m doing today…sort of. Instead of one recipe, I’m giving you 4 variations.

Guacamole Ingredients

Here’s what you’ll need for basic (classic) guacamole:

Red onion (white onion works too)

Tomato

Jalapeño pepper (optional)

Fresh cilantro

Salt

Avocado

Lime juice

How to Make Guacamole

There are two ways to go about this:

Make it with a molcajete.

Use a fork and regular bowl.

What is a molcajete? A molcajete is essentially a large mortar and pestle made out of granite, and specifically created for making guacamole. While it’s not a required tool, it’s great for really grinding up your ingredients and infusing your guac with maximum flavor.

Not ready to invest in a molcajete? No problem! A fork works just fine.

Molcajete Method

If you are using a molcajete, make sure to season it before using it. You can find a good tutorial on how to do that here.

Place your onion, tomato, jalapeño, cilantro, and salt into the bowl of your molcajete. I like to chop my veggies beforehand, but you can put them in whole, if you like. Now use the grinder to mash everything to a pulp.

Now add your avocado and continue mashing, until the mixture is super creamy. Lime juice goes in last. Once you’ve got a nice consistency, give the mixture a taste-test and adjust any seasonings to your liking.

Fork and Bowl Method

The avocado goes in first for this method. Mash it up really well, then add your lime juice, followed by everything else. Continue mashing and stirring until your guacamole is creamy. Taste-test and adjust the seasonings.

Guacamole Flavor Variations

Want to take your guac to the next level? Try one of these variations!

Mango Guacamole

Simply dice up a mango and stir it into your guacamole. Do this after mixing/mashing — you’ll want to keep the mango pieces intact for some delicious bursts of sweetness.

Poblano Corn Guacamole

Place some fresh corn kernels and diced poblano pepper on a baking sheet and toss them with a bit of oil. Roast until tender and browned, then stir them into your guacamole, along with some ground cumin.

Chipotle Guacamole

For this version you’ll need to crack open a can of chipotle peppers. Mash up one pepper before mixing the guacamole. If you’re using a molcajete, you can mash it right along with the onion, tomato, and cilantro.

If you’re using a fork and bowl, mash the chipotle with your fork before adding the avocado.

After mixing everything, season the mixture with a bit of adobo sauce from your can of chipotles.

Guacamole Tips & FAQ

For the best guacamole, make sure your avocados are perfectly ripe! This means they’re soft but not mushy, vibrant green in color, with little or no browning.

A good way to test your avocado for ripeness is to try and remove the stem. If it wont come out easily, the avocado is underripe. If it comes out and the avocado is brown underneath, the avocado is past its prime. You want it to come out easily and show green beneath it.

Shelf life & storage: Homemade guacamole is best served immediately. It’ll start turning brown after a few hours. If you have leftovers or don’t plan on serving it right away, seal it up tightly in a storage container and freeze it for up to 3 months. Let it thaw at room temperature for a few hours when you’re ready to serve.

Is guacamole gluten-free? It is!

Guacamole serving ideas:

Use it as a dip for chips or veggies.

Stuff it in a burrito.

Use it to dress sandwiches.

Pile it on nachos.

Eat it from a spoon!!

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Guacamole (4 Ways!)

Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn poblano.

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Calories 150 kcal

Author Alissa Saenz

Ingredients

1/4 cup chopped red onion

1/4 cup diced fresh tomato

1 jalapeño pepper, finely chopped, seeds and stem removed (optional)

1/4 cup fresh cilantro

1/2 teaspoon salt, plus more to taste

3 medium avocados, peeled and pitted

2 tablespoons lime juice

Additional Ingredients for Mango Guacamole

3/4 cup diced mango

Additional Ingredients for Chipotle Guacamole

1 chipotle pepper (from a can)

1 tablespoon adobo sauce (from your can of chipotles), plus more to taste

Additional Ingredients for Poblano Corn Guacamole

1/2 cup fresh corn kernels

1/2 cup diced poblano pepper

1 teaspoon olive oil

1 teaspoon ground cumin

Instructions

Molcajete Method

Place the onion, tomato, jalapeño, cilantro, and 1/2 teaspoon salt into your molcajete base. If you’re making chipotle guacamole, include the chipotle pepper as well. Use the grinder to mash everything to a pulp.

Add the avocado and mash until creamy. Add the lime juice and continue mashing.

Taste-test and add more salt or lime juice if needed.

Fork and Bowl Method

Place the avocados into a medium bowl and use a fork to mash them up until creamy.

Add the onion, tomato, jalapeño, cilantro, lime juice, and 1/2 teaspoon of salt.

Continue mashing and stirring everything until well-mixed.

Taste-test and add salt or lime juice if needed.

Additional Steps for Mango Guacamole

Stir in the diced mango.

Additional Steps for Chipotle Guacamole

Stir 1 tablespoon of adobo sauce into the guacamole. Taste test and add more sauce if desired.

Additional Steps for Poblano Corn Guacamole

Preheat the oven to 450°F.

Place the corn and poblano pepper onto a baking sheet or into an oven-safe skillet. Drizzle with oil and toss to coat.

Roast the corn and poblano mixture until tender and browned, about 15 minutes.

Remove the baking sheet or skillet from the oven and allow the mixture to cool for a few minutes.

Stir the corn, poblano pepper, and cumin into the guacamole.

Recipe Notes

Nutrition information is for classic guacamole.

Nutrition Facts

Guacamole (4 Ways!)

Amount Per Serving

Calories 150 Calories from Fat 121

% Daily Value*

Fat 13.4g21%

Saturated Fat 1.8g9%

Sodium 202mg8%

Potassium 480mg14%

Carbohydrates 9g3%

Fiber 6.2g25%

Sugar 0.9g1%

Protein 1.9g4%

Calcium 15mg2%

Iron 1mg6%

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

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from http://easyveganrecipes.info/guacamole-4-ways/?utm_source=rss&utm_medium=rss&utm_campaign=guacamole-4-ways from http://easyveganbreakfasts.blogspot.com/2020/09/guacamole-4-ways.html

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easyveganbreakfasts · 4 years

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Guacamole (4 Ways!)

Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn & poblano.

Guacamole is my secret weapon in Mexican cooking. It makes pretty much anything taste better! That’s why I include it in a lot of my Mexican-inspired recipes on this site.

Guacamole Ingredients

Here’s what you’ll need for basic (classic) guacamole:

Red onion (white onion works too)

Tomato

Jalapeño pepper (optional)

Fresh cilantro

Salt

Avocado

Lime juice

How to Make Guacamole

There are two ways to go about this:

Make it with a molcajete.

Use a fork and regular bowl.

Not ready to invest in a molcajete? No problem! A fork works just fine.

Molcajete Method

If you are using a molcajete, make sure to season it before using it. You can find a good tutorial on how to do that here.

Fork and Bowl Method

Guacamole Flavor Variations

Want to take your guac to the next level? Try one of these variations!

Mango Guacamole

Simply dice up a mango and stir it into your guacamole. Do this after mixing/mashing — you’ll want to keep the mango pieces intact for some delicious bursts of sweetness.

Poblano Corn Guacamole

Chipotle Guacamole

If you’re using a fork and bowl, mash the chipotle with your fork before adding the avocado.

After mixing everything, season the mixture with a bit of adobo sauce from your can of chipotles.

Guacamole Tips & FAQ

For the best guacamole, make sure your avocados are perfectly ripe! This means they’re soft but not mushy, vibrant green in color, with little or no browning.

Is guacamole gluten-free? It is!

Guacamole serving ideas:

Use it as a dip for chips or veggies.

Stuff it in a burrito.

Use it to dress sandwiches.

Pile it on nachos.

Eat it from a spoon!!

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Guacamole (4 Ways!)

Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn poblano.

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Calories 150 kcal

Author Alissa Saenz

Ingredients

1/4 cup chopped red onion

1/4 cup diced fresh tomato

1 jalapeño pepper, finely chopped, seeds and stem removed (optional)

1/4 cup fresh cilantro

1/2 teaspoon salt, plus more to taste

3 medium avocados, peeled and pitted

2 tablespoons lime juice

Additional Ingredients for Mango Guacamole

3/4 cup diced mango

Additional Ingredients for Chipotle Guacamole

1 chipotle pepper (from a can)

1 tablespoon adobo sauce (from your can of chipotles), plus more to taste

Additional Ingredients for Poblano Corn Guacamole

1/2 cup fresh corn kernels

1/2 cup diced poblano pepper

1 teaspoon olive oil

1 teaspoon ground cumin

Instructions

Molcajete Method

Add the avocado and mash until creamy. Add the lime juice and continue mashing.

Taste-test and add more salt or lime juice if needed.

Fork and Bowl Method

Place the avocados into a medium bowl and use a fork to mash them up until creamy.

Add the onion, tomato, jalapeño, cilantro, lime juice, and 1/2 teaspoon of salt.

Continue mashing and stirring everything until well-mixed.

Taste-test and add salt or lime juice if needed.

Additional Steps for Mango Guacamole

Stir in the diced mango.

Additional Steps for Chipotle Guacamole

Stir 1 tablespoon of adobo sauce into the guacamole. Taste test and add more sauce if desired.

Additional Steps for Poblano Corn Guacamole

Preheat the oven to 450°F.

Place the corn and poblano pepper onto a baking sheet or into an oven-safe skillet. Drizzle with oil and toss to coat.

Roast the corn and poblano mixture until tender and browned, about 15 minutes.

Remove the baking sheet or skillet from the oven and allow the mixture to cool for a few minutes.

Stir the corn, poblano pepper, and cumin into the guacamole.

Recipe Notes

Nutrition information is for classic guacamole.

Nutrition Facts

Guacamole (4 Ways!)

Amount Per Serving

Calories 150 Calories from Fat 121

% Daily Value*

Fat 13.4g21%

Saturated Fat 1.8g9%

Sodium 202mg8%

Potassium 480mg14%

Carbohydrates 9g3%

Fiber 6.2g25%

Sugar 0.9g1%

Protein 1.9g4%

Calcium 15mg2%

Iron 1mg6%

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

Sharing is caring!

from http://easyveganrecipes.info/guacamole-4-ways/?utm_source=rss&utm_medium=rss&utm_campaign=guacamole-4-ways

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obsessivelydetailedrecipes · 4 years

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Beef Chili

Reading time: 10 minutes

Prep time: 1 hour

Stove-top time: 2-5 hours

Serves 8 or so, keeps well.

Dried chiles: 6 ancho, 4 guajillo, 2 pasilla, 0-6 chile de arbol

0-2 chipotles in adobo

0-1 fresh cayenne peppers (or 0-2 fresh jalapeños)

½ pound bacon

4 pounds chuck roast

1 large onion

6 cloves garlic

1 cup brewed coffee

⅓ disc Mexican hot chocolate

Beer: 1 bottle stout or porter; 1-4 bottles pilsner

Salt

and optional fixings

In Northern California, at least when (and among those with whom) I was growing up, chili was a bean soup, usually with tomatoes and other unpredictable vegetable ingredients, typically very bland. I was relieved to learn the dish is much better elsewhere. In Texas, it usually doesn’t have any beans, but always has beef and, sensibly and unlike in California, chiles. It’s different everywhere, though. In Cincinnati, they put in on spaghetti.

I won’t pretend any authority to say what ought to be considered chili, except that it better have some fucking chiles in it. “Chile” is the Spanish spelling of a Nahuatl word, which I’ll continue using here, to describe, of course, what we Americans also call peppers—all the capsiceae, most notably capsicum annuum, comprising the bell pepper, jalapeño, serrano, cayenne, and more. So, if you make a bean and tomato soup and add enough paprika, I guess I won’t fight you if you want to call it chili.

But you shouldn’t. “Chili con carne” definitely originated in what is now Northern Mexico and Texas as a peasant food made from beef and chiles. Like most stew, it made use of the otherwise less desirable parts of an animal by cooking them slowly for a long time. The beef fat and tough cuts of meat provided calorie density, while chiles had the dual purpose of adding lots of flavor and cheap bulk. Dried into bricks, it was also a trail food, called the “pemmikan of the Southwest.” It seems to me there would not have been a lot of use for beans or tomatoes in this context.

That’s really a historical semantic dispute though, not a culinary one. If chili is better with beans, we should put beans in it. But, in my opinion, it isn’t. This chili, modified from a recipe by Lisa Fain, Homesick Texan, is by far the best chili I’ve ever tasted, and frankly one of the best things I’ve ever eaten.

Ingredient notes

There’s a reason we use dried chiles. Drying concentrates the contents of the cells in the fruit walls and produces lots of complex, desirable flavors. But I like a little fresh chile in the mix too, to liven it up. I picked cayenne, but if you can’t find fresh cayenne, or if you just want a more vegetal note, go for the jalapenos. If you are trying to minimize spiciness, half a bell pepper would do fine here too.

Speaking of which, you should know that if you use my maximum quantities above, your chili may be much too spicy for most people. If you want to make it milder, by degrees, cut the chiles de arbol first, then the cayenne, then the chipotles. Even if you use none of those, you’ll still get a pleasant kick from the guajillos and pasillas. If you or your guests prefer zero spiciness, cut those also. Add anchos to get your quantity back up to at least a dozen chiles. (The anchos are not at all spicy.) A lot of the complexity of flavor comes from the variety of chiles, though, so you are losing something with every type of chile you omit.

It’s tempting to shortcut quality when adding things like coffee and beer to a stew, but I recommend against it. I brew a pretty strong cup of dark roast for the coffee. Porters can be made with all different kinds of spices, so if you go that route for your dark beer, it may have a noticeable influence on your flavor. I prefer stout, so that I have total control over which spices go in my chili. I personally use an oyster stout for my dark beer, but Guinness is fine. For my light beer I like a crisply hopped pilsner, like Trumer, or Peroni.

Chuck roast is usually from the shoulder and neck of the cow. Anything labeled shoulder steak, chuck shoulder, or even pot roast or stew meat should be fine. Don’t trim the fat.

Prep

Preheat an iron skillet over medium heat.

Remove the seeds and stems from the dried chiles. For larger, drier chiles, the seeds are just rattling around in there; you can pop the stem off and just shake them out. For the wetter ones, probably anchos, you may have to pick the seeds out more carefully. Try to preserve as much of the flesh of the chile as you can.

Heat the prepared chiles for a few minutes on either side in the skillet. Leave it totally dry; no oil or water. You may have to do this in batches, but when you’re done, throw them all in and add enough water to submerge them. Remove from heat, cover, and leave to soak in the warm-to-hot water.

Cut the bacon into smallish pieces, skinny lardons, half-inch squares, or whatever. Cut the onion in a medium dice. Halve your fresh chile(s) and remove the seeds, then cut in a fine dice. Peel the garlic and pound it into a puree, or just put it through a garlic press.

Cut the chuck into cubes. I prefer larger cubes, about an inch, because I think they benefit from the tissue breaking down more slowly as we stew them. However, there’s an argument to be made for smaller cubes, even as small as ¼ inch, so that we get more flavor from the Maillard reaction in our initial browning. There’s no significant impact on the texture of our chili: either way, the meat will be mostly broken down to fibers by the time we’re finished.

Stewing

Cook the bacon over medium heat in a large heavy pot until crispy. This will be your chili pot, so a large dutch oven is good if you have one. Remove the bacon with a slotted spoon and set it aside, leaving behind as much fat as you can. We will add the cooked bacon back to the chili in a moment, but it’s not too important, so snack on it as much as you want.

Adjust the heat to somewhere between medium-low and medium-high; the larger your cubes of chuck, the higher the temperature. Add the chuck and cook, stirring occasionally and/or turning the cubes, until slightly browned on all sides, 5-10 minutes. Remove with a slotted spoon (again, leaving the fat behind) and set aside.

Add the diced onions to the pan and cook over medium-low heat, low enough that you won’t brown the edges, high enough that they won’t take forever to cook. Salt them generously. Cook until translucent, about 10 minutes. Add the diced fresh chile and garlic and cook for another 1 minute, stirring constantly.

Add back in the beef and bacon, along with 1 cup of coffee and 1 bottle (12 ounces) of your dark beer. Grate in the chocolate. Add water if necessary to cover the meat by about an inch. Turn the heat to high and watch closely. Reduce the heat to the barest simmer immediately when it boils.

After your chiles have been soaking for at least half an hour, drain and rinse them. Discard the soaking water; it will be very bitter. Throw the rinsed chiles in a blender along with the chipotles. Blend them into as smooth a slurry as you can, then stir them into the chili along with a few generous pinches of salt.

Check the temperature and the level of liquid every fifteen minutes or so. You should maintain the barest simmer, and keep the meat covered by about an inch. Add water (or more dark beer, to taste) when necessary. It may look thin and brothy, but it will thicken a lot before we’re through. Taste it about once an hour for salt.

After at least two hours, preferably about four, turn off the heat and let cool to room temperature. There’s nothing wrong with eating it now, but it will get better and better over the coming days. Put anything you don’t eat in the fridge.

Reheating and Serving

I think the chili is best three or four days after you first stew it. It should keep a week or more in the fridge, and it freezes fine. Whenever you’re ready to serve it, give yourself half an hour to reheat it slowly on the stovetop. It will probably be quite thick, even once it’s heated to serving temperature. Add the pilsner as your liquid to get the consistency you want. It can be better a little soupier, for example, as a tortilla chip dip, or a little thicker, for example, to put on a chili dog.

You can be as simple or as elaborate as you like with the fixings. It’s great simply served in a bowl with warm soft tortillas or chips, or you can put it on top of french fries, hot dogs, or Fritos. It’s usually offered with a garnish station, commonly including chopped scallions, cilantro, sour cream, and shredded cheddar, jack, or cotija cheese. This chili is delicious on its own, but it is nice to have at least something fresh to brighten it up, if only a little diced white onion.

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unwritrecipes · 5 years

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Peanut-Mushroom Tacos with Easy Homemade Chipotle Salsa

Maybe you didn’t exactly eat as healthily as you wanted to all weekend long. Maybe there were french fries, chicken nuggets, some chocolate cake and 2, ok 3, of these chocolate biscotti and you somehow didn’t manage to hop on the elliptical. No worries. It’s Monday, it’s the beginning of a new month, (hello March!) and we get to reset. But that doesn’t mean it has to be boring or bland.

Enter these Peanut-Mushroom Tacos with Easy Homemade Chipotle Salsa.

So much flavor, so much color, so much crunch!

And so good for you too! Hearty without being heavy!

Time to put that weekend eating behind us and jump on the healthy bandwagon!

Not only are these meatless, which makes them a perfect fit for Meatless Mondays but they’re also vegan and easy enough to tackle on a weeknight.

You start by putting together the simple chipotle salsa which takes just minutes to toss together and cooks while you prepare the filling. It’s all about the multi-tasking!

Meanwhile, you whiz some unsalted peanuts into bits in the food processor and then lightly toast them with salt and a bit of cayenne pepper until they’re golden brown, crunchy and a little zingy too. The hardest part of this is stopping yourself from nibbling on them while you’re preparing the rest of this dish. They’re so addictively good!

Next up, you sauté some cremini mushrooms with fresh garlic until they’re browned, crispy and almost meaty.

Then the whole things gets tossed together so that the flavors can meld before you build your tacos.

A little bit of crisp lettuce, some smoky chipotle salsa and a whole lot of peanut-mushroom goodness atop a warmed tortilla and…you’ll forget that eating healthy was the goal and instead be crossing your fingers that there are leftovers, which everybody knows is the true measure of culinary successl!! Happy Monday!

Peanut Mushroom Tacos with Easy Homemade Chipotle Salsa

Makes 4 servings

Prep Time for the Salsa: 40 minutes (most of this is hands-free); Prep Time for Tacos: 30 minutes

Ingredients

For the Salsa

2 tablespoons vegetable oil

1 large onion, chopped

Salt and pepper to taste

One 28 ounce can diced tomatoes, with juices

2 canned chipotle chiles in adobo sauce, chopped, plus additional adobo if you want it spicier

1 teaspoon sugar

Juice of 1 lime

For the Tacos

2 cups unsalted, roasted peanuts

4 tablespoons vegetable oil, divided

Pinch of cayenne pepper

1 pound cremini mushrooms, cleaned and diced

1-2 garlic cloves, minced

Salt and black pepper to taste

Corn or flour tortillas

Lettuce for tacos (I used spring mix)

Sour cream, plain yogurt, hot sauce, shredded cheese for serving (optional)

The Recipe

1. To make the salsa: Place 2 tablespoons oil in a large, deep pot over medium-high heat. Add the onion and and pinch or two of salt and pepper. Cook for about 10-12 minutes, stirring often, until the onion is softened and starting to brown.

2. Add the tomatoes, chiles and sugar and bring to a boil. Lower the heat to a simmer and let cook for about 15-20 minutes, stirring every so often, until mixture reduces and thickens. Stir in lime juice. If you have an immersion blender, puree the mixture right in the pot or transfer it to a blender and do it in batches. Taste and season with more salt, pepper or adobo sauce if needed. Thin out with a little water if it’s too thick. You can make this ahead and store in the fridge for a few days and reheat when ready.

3. To make the Tacos: Pulse the peanuts in the food processor until chopped into bits but don’t overdo it—you don’t want them to turn into a paste. Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add the peanuts. Season with salt and pepper and cook for a few minutes, stirring often and watching closely. You want them to be golden brown, not burned. Sprinkle with the cayenne, stir and remove from the heat. Transfer to a bowl and use a paper towel to wipe out the pan.

4. Add the remaining 2 tablespoons of the oil to the skillet and heat over medium-high. Add in the mushrooms and garlic and season with salt and pepper. Cook for 10-15 minutes, until the liquid from mushrooms has disappeared and mushrooms are browned and crisp. Add the peanuts back in and stir well. Let heat for a few minutes.

5. Warm the tortillas and layer on the lettuce, salsa and peanut mixture. Serve immediately with extra salsa and sour cream or any other toppings you like on the side.

Enjoy!

Note: Recipe adapted from Dinner For Everyone by Mark Bittman. I tinkered a lot with this.

#Vegetable Oil #Onion #Salt #Black Pepper #Canned Diced Tomatoes #Chipotle Peppers in Adobo #Sanding Sugar #Sugar #Lime Juice #Roasted Peanuts #Cayenne Pepper #Cremini Mushrooms #Garlic Cloves #Corn Tortillas #Lettuce

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