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Vegan fried green tomatoes in the air fryer or stove

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The only thing that could make vegan fried green tomatoes more inviting are these three words – potato chip crusted.

This tempting appetizer or side dish can be made in the air fryer or in a skillet on the stove. I also give a panko breading option for people who would prefer something on the lighter side.

It’s that wonderful time of year again when summer produce really starts popping. There are cherries, figs, and tomatoes in vibrant green and red.

When it comes to green tomatoes, there’s only one choice – vegan fried green tomatoes.

Vegan fried green tomatoes – in the air fryer or skillet

I use my air fryer all year ’round. But it’s especially handy in the summer when I don’t want to hang out by a hot stove. (Here are 20+ vegan air fryer recipes I think you’ll love!)

Fried green tomatoes work fabulously in an air fryer with less clean-up and no splattering.

No air fryer? No problem! I also include directions for frying in a skillet in the notes section of the recipe below.

What kind of tomatoes should you use?

Green tomatoes can be a little confusing, because there are heirloom tomatoes, like zebra tomatoes, which are also green. That’s not what you want.

For fried green tomatoes, you want unripe tomatoes that would eventually be red, but that haven’t gained their pinkish hue yet.

Firm tomatoes that haven’t started their ripening process work best for frying. They aren’t as juicy as red tomatoes, which makes for easier breading. (And if you’re frying tomatoes in a skillet, less splattering.)

That’s the problem with juiciness. It’s hard to get batter to stick, and the coating wants to come off. So drier is better.

Where can you find green tomatoes?

If you or someone you know are growing garden tomatoes, that’s a great place to start. Just pluck a tomato or two when they are a good size but not starting to turn red.

Or check out your local farmers market. Farmers who usually sell ripe tomatoes may sell green ones as well either early in the season, or late if they don’t think they will ripen by the first frost.

(Or you could even ask if they’d be willing to bring you a few the next week!)

I have gotten them at the Quad Cities farmers market. And family members have given me some from their gardens.

Potato chip crusted fried green tomatoes

Sometimes the gluten-free option of a dish is the wanting, runner-up version. Not this time!

The gluten-free option is the decadent version – potato chip crusted vegan fried green tomatoes. Yeah, you heard me.

This was easily David’s favorite of the two. If you’re having guests over and you want them to lose any preconceptions about vegan food being uber healthy & virtuous, this is the one to make.

Because the chips already have oil in them, you’ll actually see them sizzling when you open the air fryer after the time is up. They have lots of wonderful crunch and a super satisfying flavor.

I used plain salted potato chips. But I bet that flavored potato chips would add something extra to the mix too.

I’d really like to try my favorite potato chip – salt & pepper – and see how that goes. I bet it would be gooooood. (It’s #1 on my list of best vegan junk food!)

Panko crusted fried green tomatoes

If you’re not in the mood for potato chips, the panko breading is lighter in feeling and lower in calories. If you go with this method, I recommend giving a spritz of oil before air frying to help with browning.

This version lets the spices come to the forefront. So you really taste all of that oregano, basil, and granulated onion.

In this post, there are pictures of both the potato chip crusted fried green tomatoes and the fried green tomatoes breaded with panko.

You can tell the difference between the two, because the potato chip version has thicker crumbs and a yellow-ish tone. The panko version is on the whiter side with a thinner crumb.

Get everything ready before you start

For best results with your vegan fried green tomatoes, get everything ready before you start. You’ll want to make a work station with cornstarch, vegan mayo, and your crumb mixture.

It’s all about the breading.

In a way, fried green tomatoes are kind of like fried zucchini. There’s not loads of flavor going on with green tomatoes or zucchini.

So it’s all about the breading. Slice the green tomatoes thin for best crunch factor & breading-to-tomato ratio.

Cornstarch

As I mentioned above, for the optimum frying experience, it helps if things are dry. Green tomatoes vary in their amount of moisture. Some are pretty dry inside while others are on their way to becoming a ripe red tomato.

So for that reason I like to dry them on a clean towel before moving them through the breading station.

Then I use cornstarch to dry them out further. (It also helps with the browning.) Plus, that way when they move to the mayo, they aren’t diluting the mayo with their juices.

If you have an aversion to cornstarch for whatever reason, it can be done without it, but the results aren’t quite as brown and crisp.

Vegan mayo

I’ve used several different bases for breading when it comes to air frying foods. I used a beer batter for air fried pickles. I used chickpea liquid (a.k.a. aquafaba) for vegan fried ravioli.

Fried green tomatoes are often dipped in egg before coating with cornmeal. Since these are vegan fried green tomatoes, obviously I’m not doing that. Instead, I’m using eggless mayonnaise.

It’s handy in that it’s pre-made. So there’s one less step to the process.

(I use Vegenaise. However, if you prefer to make your own, Susan’s recipe for tofu-cashew mayo on Fatfree Vegan is quite good.)

Vegan mayo is brilliant at getting crumbs to stick. I got the idea from Becky Striepe from Glue and Glitter. She’s used mayo as the glue for breading for several recipes, including this one for baked buffalo tofu bites.

(That recipe looks so inviting. And I bet it would work in the air fryer too!)

Serve them hot

As with any fried food, serve them hot. They’re going to be their crispiest, most intoxicating best when they are fresh out of the air fryer. So go ahead and dive into that first batch before you make a second one!

(And remember, subsequent batches will likely cook a couple minutes faster in the air fryer than the first, because it will be warmed up.)

No air fryer? No problem.

These vegan fried green tomatoes can also be made in a skillet on the stove.

Just put a low layer of oil in a non-stick skillet. Bring it to a medium heat. Then lay the breaded tomato slices in an even layer across the pan.

Fry on one side until it’s nutty brown, about 8 minutes. Then flip them and fry for another 4 to 5 minutes, until the other side is equally brown.

(You can also see the directions in the “notes” area of the recipe card. By the way, I haven’t fried the potato chip version on the stove. I’ve only fried the panko version.)

What to serve with vegan fried green tomatoes

These vegan fried green tomatoes are delightful with a batch of vegan BBQ Soy Curls or creamy vegan polenta.

They’re also wonderful in a vegan fried green tomato BLT.

Potato chip crusted vegan fried green tomatoes in the air fryer or skillet

These vegan fried green tomatoes can be made 2 ways in the air fryer - with a potato chip or panko coating. The potato chip coating is extra crunchy and decadent. While the panko coating feels lighter and lets the spices shine. I also give stovetop directions for people who don't have an air fryer. Just check out the notes section.

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Course: Appetizer

Cuisine: American, Vegan

Keyword: air fryer, gluten free

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings: 2 people

Calories: 358kcal

Instructions

If you are using a potato chip coating, start by processing your potato chips into crumbs. Put 3 big handfuls of potato chips (roughly 3 ounces) into a food processor. Grind them on a low setting until they become crumb-sized. You may need to stop occasionally to stir for even grinding. That should make about 1/2 cup of potato chip crumbs. If you don't have enough crumbs, add more potato chips to the food processor and grind them, as needed. (If you're using panko bread crumbs, you can skip this step, of course.)

Next, set up your work area with 3 plates. Put corn starch on one plate, vegan mayonnaise on the second, and potato chip crumbs or panko bread crumbs on the third.

Add dried basil, dried oregano, granulated onion, salt, and pepper to the crumbs. Combine thoroughly with your fingers or a spoon.

Blot the slices of green tomato on a clean towel, so that they are as dry as possible. Then dip each slice into the cornstarch, making sure it's totally covered. Tap each slice against the plate to knock off any excess cornstarch. Then dip each slice in the vegan mayonnaise. Again, make sure it gets fully coated, but wipe off any excess. You don't want there to be big blobs of mayonnaise. It should feel smooth and painted on. Finally, dredge each slice in the crumb mixture, making sure each one is totally covered.

Put the slices in an even layer across the bottom of the air fryer basket.

If you're using a potato crumb mixture, there's no need to spritz oil on the green tomatoes. They have plenty of oil in them already. Air fry the slices at 400 degrees for 7 minutes. Don't flip or shake them. Because the potato chip crumbs are on the heavy side, they will fall off if you jostle them too much in the air fryer.

If you're using a panko bread crumb mixture, give the green tomatoes a spritz of oil. Air fry at 400 degrees for 5 to 7 minutes. Stop to check on them. Once they are nicely browned, they are ready to flip. Flip them, give another spritz of oil, and air fry for 2 more minutes. Add another pinch of salt to the green tomatoes just before serving.

Notes

If you want to make additional batches of fried green tomatoes, they likely won't need to air fry for quite as long, because the air fryer will be warmed up. Remember to only do one even layer of green tomatoes in the basket for every batch. No air fryer? No problem. These breaded green tomatoes can be fried in oil on the stove. Lightly oil a non-stick pan with organic canola oil (or other neutral-flavored, high heat oil). Bring the oil to a medium heat. Evenly lay the slices across the skillet. Fry on one side until it is toasty brown, about 8 minutes. Then flip the slices. Fry for another four or five minutes, until that side is brown. Remove from the skillet. (FYI: I've only fried the panko-breaded tomatoes on the stove. Let me know if you try it with the potato chip breading!)

Nutrition

Originally posted August 2017. Content updated July 2019.

Source: https://cadryskitchen.com/vegan-fried-green-tomatoes/

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tentbat8-blog · 5 years

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Food Photography retreats in Greece, September 2018

Hello everyone! So happy to be returning today (after such a long time, I know…..), especially because I came to share a project I’ve been working on for a few months now.

It’s a good reason!

In conjunction with Saffron Gatherers, I am announcing that I will be holding two beautiful retreats in Greece this fall.

Have you always dreamt of spending time to explore and photograph the blues and whites and the nooks and corners of a Greek island? I have! And I cannot wait to be able to make this adventure happen and take you there with me.

So let’s, shall we?

Serifos Chora–Coco Mat Eco Residences (Photo credit: from top to bottom; left to right: Istock; Coco Mat Eco)

Join me for a fabulous five day retreat (2 set of dates to choose from) staying at the beautiful residences Coco – Mat Eco on the exceptional island of Serifos in Greece.

Serifos Coastline (Photo credit: IStock)

Coco Mat Eco residences are houses built in respect of both local traditional architecture and contemporary eco friendly practices. The lodgings are simply stunning. Located by the lovely Vagià beach, the hotel invites you to ease up and slow down, and enjoy an authentic Cycladic experience away from the hassle of tourists.

In this retreat, we will embrace this splendid setting by the beach, and gather for food styling and photography sessions and inspiring local activities (cooking, pottery making) and touring.

Serifos–Béa’s styled food (Photo credit: from top to bottom, left to right: loannisdg-flickr; Béatrice Peltre)

(Photo credit: Béatrice Peltre)

During our time together, we will discuss DSLR camera basics (ISO, aperture, speed, and white balance, all camera knowledge to use during the entire retreat if you are not yet familiar with the basics), light, composition, and styling.

I will take you through the process of utilizing natural light (especially warm and photogenic in Greece in September) to create a composition and photograph food images with the mood you envision.

You will learn: * fundamentals of styling food thanks to hands-on sessions using beautiful local produce;

* the tricks of the trade to overcome technical challenges to make an image;

* how to choose the right props to create images that tell the story you want.

We will also discuss how important it is to bring the human element in a photo to give it life and movement.

When we tour and visit the island, you will have plenty of opportunity to practice landscape photography, and then action shots when we cook together.

We will cover photo editing, and go through a traditional workflow using Lightroom and Photoshop–an important step with an image to eventually define your style and brand.

And finally, we will take time to reflect and share feedback about the images you will have created, so that you are able to benefit from each other’s creative eye. This is always a beloved time of the retreats I’ve led in the past as collaborative work is key to progress.

In between all of it, you will also swim, relax, take in the slow pace of Greek life, make pottery, ride a bike if you want, and photograph and photograph, more and more.

The choice of this retreat is meant to offer the opportunity to better your photographic skills and take beautiful photographs to enrich your personal portfolio. To feed your passions. We hope you will leave inspired and enriched with new friendships too.

We all need bits of this in the crazy pace of life and our current world, non?

I do.

So……if you are interested in one of these two retreats (September is also one of the best times to visit Greece), read on as the details about the contents–and many interspersed pictures of the hotel and accommodation–and the registration process follow below.

CONTACTS

TO REGISTER, please visit this link to contact Dimitra with SAFFRON GATHERERS at [email protected]

FOR ANY ADDITIONAL QUESTIONS you may have, do not hesitate to contact me at [email protected]

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

Serifos (Photo credit: loannisdg-flickr)

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

(Photo credit: Béatrice Peltre)

Serifos–Béa’s styled food–Coco Mat Hotel

(Photo credit: from top to bottom; left to right: ; loannisdg-flickr; agapozoi; Béatrice Peltre; istock; Coco Mat Hotel)

The details

WHEN:

Retreat 1: SEPT 22-26, 2018 Retreat 2: SEPT 26-30, 2018

WHERE: SERIFOS ISLAND IN GREECE STAYING AT COCO ECO MAT RESIDENCES

FOR WHO: This retreat is open to anyone aspiring to learn more about food styling and photography, to people keen to discover and learn about the slow pace of a traditional Greek island, to food lovers and culinary professionals, food bloggers, cookbook authors, instagrammers, and anyone interested in a wonderful life experience rich in human relationships. You will need to bring a camera (DSLR camera preferred but not mandatory), a tripod and a laptop, and a notebook. We will have many props for you to utilize.

INCLUDED ARE: * 4 nights in single occupancy at the fabulous Coco Mat Eco residences** by Vagià beach on Serifos island, Greece.

* 1 welcome drink upon arrival

* 4 gourmet breakfasts

* 3 gourmet lunches

* 4 gourmet dinners (including wine and cocktails). The food is prepared with local Greek ingredients. Vegetarian options are possible so please let us know about your food restrictions beforehand so that we can make the necessary arrangements.

* 2 food styling and photography sessions taught by Béatrice Peltre

* 1 post production session in Lightroom, Photoshop, VSCO and Snapseed taught by Béatrice Peltre

* 1 feedback reflection session on images created led by Béatrice Peltre

* 1 Greek cooking class taught by talented chef Haris Nikolouzos

* 1 hands on cooking class taught by a local cook to learn how to make a Greek pie using traditional filo pastry

* 1 thematic workshop “Play with clay” held at a local ceramic studio

* Touring of the island including the visit of the village–at the top of the hill–(chora) and its castle (you can read more about the history here)

* Swimming at the gorgeous Vagià beach

* Bike rides around the hotel area

* Transportation to/from Coco-Mat Eco Residences once arrived on the island

** Rooms are based on single occupancy (every room has a double bed).

EXCLUDED ARE: Airfare to Athens, Greece; ferry tickets to/from Serifos island (port of Piraeus); travel insurance (recommended as no refunds are offered once registered. COST, TERMS, AND CONDITIONS

€2.700 per person (airfare is not included)

Deposit: 50 % of the total cost: €1.350 (due when a spot in the retreat is confirmed via email by Saffron Gatherers; Balance due on August 10th, 2018 .

The space is limited to 10 people for each retreat.

Please make sure you can make it before completing registration. There will be no refund for this retreat due to the logistics involved and upfront costs.Travel insurance is highly recommended in the unlikely case of natural disasters or other unexpected events.

Serifos (Photo credit: istock)

Coco Eco Mat Residences (Photo credit: Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: loannisdg-flickr; istock; Béatrice Peltre; Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: loannisdg-flickr)

(Photo credit: Coco Mat Eco; loannisdg-flickr; Béatrice Peltre; loannisdg-flickr; Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: istock; loannisdg-flickr)

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

Serifos (Photo credit: loannisdg-flickr)

ITINERARY DETAILS

DAY ONE: Arrival day at COCO – MAT ECO RESIDENCES IN SERIFOS

According to the current ferry schedule, arrival at the port of Serifos will be between 6:30 and 7:00 PM. We will meet you at the ferry and drive together to Vagià bay located just 6.5 km / 4 miles from the port (10 minutes). Distances in Serifos are rather short and we won’t need more than 35 minutes to travel even to the most remote places of the island during the retreat. Arrival at Coco-Mat Eco Residences and room allocation. Welcome drinks at the reception and dinner at the hotel to get to know each other and feel the aura of the place. Travel tip: Please ensure that your flight to Athens arrives no later than 1:30 p.m. today. If you prefer to arrive one day in advance, we can recommend a central hotel to make a reservation. There are a lot of things to do in Athens if you arrive early. You may visit the Parthenon and the Acropolis Museum, wander through Plaka, Syntagma, Thissio, Monastiraki -the historical center of Athens- or take a Square Walking Tour with a professional guide, while at the end of the day you can enjoy your dinner in an open-air restaurant. This could also be the perfect opportunity for you to visit Greece and the Cyclades. Hop on a boat and visit more islands. If you’re looking for a hotel, we can recommend some great options. Ask us for advice on what to do on the island.

DAY TWO: FOOD STYLING & PHOTOGRAPHY SESSION – 1

After breakfast at the hotel we will start with a first food styling & photography session, introducing the basics about how to use your camera (DSLR) manually. Béa will guide you through her typical workflow to build a food image. We will have a variety of surfaces, props, fabrics, and local produce at our disposal for the session. After lunch at the hotel, we will take a rest to enjoy the crystal clear waters of Vagià beach in front of our hotel. Later on we will drive to Chora to visit the castle at the top and walk in the alleys among the chalk-white houses in order to capture the elusive golden hour, when light is red-orange and soft -a brief window of time elsewhere but long in Greece. The view from Chora and the light before and during the sunset is unique and every minute is precious. Diner will be enjoyed in a traditional restaurant in Chora.

DAY THREE – FOOD STYLING & PHOTOGRAPHY SESSION – 2

After breakfast at the hotel, Béa will lead a second styling & photography session on the terrace and the beach nearby. This is a unique opportunity to tell a story of foods connected to their surroundings. For lunch we will drive to a beachside tavern to experience a meal in a typical traditional Greek island tavern, discovering slow-cooked dishes of totally hearty Greek food, prepared by a local cook who is considered an expert in real Greek home-cooked food. After lunch we will drive to Chora for the thematic workshop “Play with clay”, held in a local ceramic studio. Then we head out for an afternoon tour of the island. Serifos has a long mining history. Its soil is rich in mineral ore deposits, so the island quickly prospered thanks to its various mines and in the past it was known as “the Iron Island”. Today rusting trucks, railway tracks and parts of pithead machinery lie abandoned on the island’s hillsides and several galleries are actually open to visitors in the southwest side of the island. The place is very interesting for photographic exploration; there is a magical atmosphere in which time seems to be standing still. Serifos also boasts an impressive 116 churches and sanctuaries that ought to be admired. We will visit one of them, the Taxiarchon Monastery – a 16th-century monastery – and then we will drop by the Chrysoloras winery, where the owner and winemaker Christos Chrysoloras makes bio certified wine with a local grape variety called Serfiotiko, which produces a unique white wine. Dinner will then be enjoyed at the hotel.

DAY FOUR – HANDS-ON TRAINING ON IMAGE POST-PROCESSING & HANDS – ON GREEK COOKING CLASS

After breakfast at the hotel, a talented chef will teach you how to cook a special dish of Greek cuisine and a local cook will guide the group through the basics of traditional “filo pastry” for a Greek pie (“pita-making”). Most home cooks in Greece do not use the store-bought thin sheets of “filo”, since they make their own: a thick, crunchy “filo” made with olive oil. This “filo” can be used for almost all Greek pies and since it has no butter, it is a crust that can be used in vegan recipes as well. After the cooking class or after lunch (depending on the preferences of the group) Béatrice Peltre will give you a hands-on training on how to best process your images, have review and critique sessions, in order to help you go home with images that are ready to be printed or put online, sharing her favorite tips, tricks, and shortcuts to get you ready for Lightroom (if you are a beginner). Lunch will then be enjoyed at the hotel.

In the afternoon we will rest and and spend time swimming at the beach, walking or riding a bike in the area until dinner time, when we lay the table on the beach. This again will be an opportunity to capture the elusive golden hour when the light is perfect for photographing the dinner table at sunset in front of the sea on Vagià bay.

That afternoon will be an ideal time to soak in the peaceful Greek life by the seaside– wearing your swimming suits for the day if you wish, since formal attire is not required at dinner. Dinner will be an occasion again to raise our glasses to scrumptious food and good health as a seal of the new friendships made.

DAY FIVE – FAREWELL BREAKFAST

After a good, soulful breakfast you will pack your bags and be driven to the port of Serifos where we will say goodbye.

You will board on a ship and sail to the port of Piraeus (2.5-hour trip). The Athens International Airport “Eleftherios Venizelos” is approximately 45 km/27.96 miles from the port (50 minutes by taxi). More information regarding travel arrangements will be sent to you after registration.

This is a prospective itinerary. It is subject to modest modifications, dependent on local weather, new opportunities and the preferences of the group.

About Saffron Gatherers: A team of film production professionals who love to tell untold stories, to capture unseen pictures, to seek out the perfect location, to wait for the perfect light. One of the most compelling elements about our retreats is to bring people from all over the world together and ensure that we have the best conditions to share common passions and knowledge. Join us to make “creative zones” beyond borders and boundaries and become THE GATHERERS of precious ingredients and cherished moments, soulful dishes and joyful experiences, new friendships and up-to-date knowledge, strengthening in this way human interaction through the Mediterranean culture, lifestyle, diet and the astonishing beauty of Greece.

Source: https://www.latartinegourmande.com/2018/03/28/food-photography-retreats-in-greece-september-2018/

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tentbat8-blog · 5 years

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Spicy Shrimp Fra Diavolo With Linguine

An easy 15 minute dinner recipe, this spicy shrimp pasta is made with tomatoes, garlic, chili flakes and linguine.

Is there anything better than a 15 minute dinner recipe? Pasta recipes are IDEAL for a quick and easy dinner because it’s ready in just minutes, versatile and always a crowd pleaser.

Speaking of quick cooking, I love using shrimp in pasta because I always have a bag stashed in my freezer. Of course, fresh shrimp works great as well. Either way, you’ll want to start with raw, peeled and deceived shrimp for this Spicy Shrimp Fra Diavolo recipe.

To pair with the tender shrimp I sauté garlic and chili flakes in a little olive oil between stirring in white wine and whole peeled tomatoes.

This entire dish comes together in just 15 minutes and if you keep a well stocked pantry and freezer, you likely have all the ingredients in your kitchen as I type.

Pro Tip: When cooking shrimp at home, the secret is not to over cook it. Defrosted shrimp takes just 2-3 minutes per side. You’ll know the shrimp is cooked when it turns light pink.

For the pasta I decided to use whole wheat linguine which adds protein and fiber to the dish, along with a hearty texture. That said, use whatever pasta you have on hand.

Before serving, garnish with any fresh herbs you have such as basil or parsley. And of course, don’t forget the parmesan cheese.

Your fork is waiting.

An easy 15 minute dinner recipe, this spicy shrimp pasta is made with tomatoes, garlic, chili flakes and linguine.

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

Course: Dinner, Pasta

Cuisine: Italian

Keyword: linguine recipes, spicy shrimp diavolo

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 426kcal

Author: Liz DellaCroce

Ingredients

8 ounces linguine or pasta of choice

2 tablespoons olive oil divided

12 ounces shrimp raw, peeled and deveined

salt and pepper to taste

3 cloves garlic minced

2 teaspoons chili flakes more or less to taste

1/2 cup white wine

32 ounces whole peeled tomatoes

parmesan cheese to taste

minced basil optional garnish

Instructions

Cook linguine according to package instructions.

Pat shrimp dry with paper towel and sprinkle both sides with salt and pepper to taste.

While pasta is cooking, heat a deep sauté pan over medium high heat. Add 1 tablespoon of the olive oil. Place shrimp in hot pan in single layer and cook for 2 minutes per side or until pink. Remove from pan and set aside.

To the same hot pan, add remaining 1 tablespoon olive oil, garlic and chili flakes. Heat for 20 seconds or until garlic is fragrant. Pour in white wine and deglaze with a wooden spoon. Add tomatoes and gently break them apart with wooden spoon. Sprinkle with a pinch more salt and pepper.

Add reserved shrimp back to pan, along with the reserved cooked pasta. Sprinkle in parmesan cheese to taste and garnish with basil if you wish.

Nutrition Facts

Spicy Shrimp Fra Diavolo With Linguine

Amount Per Serving (1 cup)

Calories 426 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Cholesterol 214mg 71%

Sodium 1006mg 42%

Potassium 670mg 19%

Total Carbohydrates 53g 18%

Dietary Fiber 4g 16%

Sugars 7g

Protein 26g 52%

Vitamin A 11.2%

Vitamin C 30.6%

Calcium 21.6%

Iron 27.8%

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

Recipe by The Lemon Bowl // Photography by Alejandro Photography

Want more healthy, quick dinner ideas? Check out my Pinterest board!

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Source: https://thelemonbowl.com/shrimp-fra-diavolo-with-linguine/

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tentbat8-blog · 5 years

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apple ham and cheddar quesadillas

Move over mac and cheese, these Apple, Ham and Cheddar Quesadillas are about to become every kid’s new favorite meal. They are ready in 15 minutes and easy for the busy back to school season.

DISCLOSURE: This post is sponsored by McKenzie Natural Artisan Deli. I was compensated for my time. All opinions expressed here are my own. Thank you for supporting the brands that make Healthy Seasonal Recipes possible.

Have you ever wished there were more hours in the day? Or that you could clone yourself so you could somehow magically be in two places at once? Or have that nifty Time Turner device Hermione had. At this time of year, I feel that way pretty much ALLLLL THE TIME! It can just get so hectic, and now that my kids are in 4th and 6th grade- there is so much after school driving to do. I had always heard about this phenomenon of the Mommy Cabby, and not really believed it would happen to me. But it happens people. There is a lot of chauffeuring going on. It just happens!

But I try to cut myself some slack. And not get to bummed out about the fact that I don’t have superpowers. Instead I just plan to get interrupted in every task I set out to do, like say for example…. writing this blog post, in which I got to the above paragraph, then had to jump up to drive my daughter to field hockey and to make up for the fact I don’t have said time turner, I got pulled over in a 35 for doing 46 (true story.) (He gave me a warning! Thank goodness!)

So weeknight dinners… those are usually the last thing on my mind. A lot of time, there are left-overs from testing a recipe or doing a photo shoot. But that doesn’t pan out every day the way I would hope it would. So having a simple slam-dunk recipe like this Apple Ham and Cheddar Quesadilla ready is de rigueur. I pretty much always have these ingredients on hand because apples, McKenzie sliced uncured ham and hormone free cheddar are lunchbox favorites. And I always keep whole-wheat tortillas in the fridge for moments like these.

These quesadillas are ready in a matter of 15 minutes. I have a stove-top griddle, so I can make all four at once. Then I just chop up some cabbage for a quick slaw on the side and boom! Dinner is served! We’ve been loving them with a bit of honey mustard on the side for dipping. Try it!

Go here to learn more about McKenzie Natural Artisan Deli Uncured Ham or small-batch hormone-free Cheddar, or follow them on instagram!

More Super Fast Recipes that’ll come in handy this fall:

15 Minute Thai Pumpkin Soup

20 Minute Cheese Tortellini and Veggies

10 Minute Gazpacho

20 Minute Ground Chicken Tacos with Poblano

Spinach Pesto and Cheddar Quesadillas

apple ham and cheddar quesadillas

Ingredients

4 large whole-wheat tortillas

8 slices McKenzie Uncured Ham

½ crisp apple, sliced thinly

4 slices McKenzie Cheddar cheese

Instructions

Lay tortillas on work surface. Top half of each tortilla with 2 slices of ham. Top ham with apple and cheddar cheese. Fold tortilla in half.

Heat griddle over medium-high heat. Add quesadillas, and cook until browned and the cheese is melted, 2 to 3 minutes per side. Serve with honey mustard.

https://www.healthyseasonalrecipes.com/apple-ham-and-cheddar-quesadillas/

Katie Webster | HealthySeasonalRecipes.com

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/apple-ham-and-cheddar-quesadillas/

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tentbat8-blog · 5 years

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Beef Stroganoff Recipe (VIDEO)

Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!

We love one pot beef dinners like our filet mignon, beef stir fry, or beef stew. If you haven’t tried beef stroganoff, you are in for a treat!

This post may contain affiliate links. Read my disclosure policy.

Beef Stroganoff Recipe

There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.

What is the Best Beef for Stroganoff?

This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for best results. A poor quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:

Top Sirloin (be sure it says “TOP sirloin”)

Boneless Ribeye steak

Beef Tenderloin

Filet Mignon tips

If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.

What is Stroganoff Sauce Made of?

Although this recipe calls for a high quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:

Broth (we use beef broth)

Whipping Cream

Sour Cream

Mustard

How to Serve Beef Stroganoff:

Beef stroganoff is packed with flavor from it’s creamy mushroom sauce so pair it with simple grains or starches that won’t compete with the sauce, such as:

Who Invented Beef Stroganoff?

Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.

More Easy Dinner Recipes to try:

How to Make Beef Stroganoff:

Watch Natasha make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and impressive for company.

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!

Beef Stroganoff Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $14-$20

Keyword: beef stroganoff

Calories: 689 kcal

Servings: 4 as a main course

For the Beef Stroganoff:

1 lb top sirloin steak thinly sliced into strips*

2 Tbsp olive oil

2 Tbsp butter

1/2 medium onion finely chopped

1/2 lb brown mushrooms thickly sliced

1 garlic cloves minced

1 Tbsp all-purpose flour

1 cup beef broth

3/4 cup heavy whipping cream

1/4 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

To Serve:

1 Tbsp green onion to garnish

8-12 oz egg noodles to serve

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.

Nutrition Facts

Beef Stroganoff Recipe

Amount Per Serving

Calories 689 Calories from Fat 342

% Daily Value*

Total Fat 38g 58%

Saturated Fat 18g 90%

Cholesterol 198mg 66%

Sodium 608mg 25%

Potassium 1025mg 29%

Total Carbohydrates 48g 16%

Dietary Fiber 2g 8%

Sugars 3g

Protein 37g 74%

Vitamin A 19.2%

Vitamin C 2.5%

Calcium 10.8%

Iron 19.1%

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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/beef-stroganoff/

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tentbat8-blog · 5 years

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Vegetarian Burrito Bowls with Honey Chipotle Vinaigrette

These hearty, vegetarian burrito bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette.

Eating a salad every day can get boring but it doesn’t have to be bland! With a little inspiration from around the world, I’m never very far away from a fresh and flavorful salad.

Whether it’s a Lebanese Fattoush Salad, greens drizzled with Japanese Ginger Salad Dressing or an Italian Garden Salad with Fennel, there are endless ways to avoid getting stuck in a salad rut.

Most recently I decided to recreate one of my favorite fast food burrito bowls bowls at home – minus the meat to make it vegetarian. While I don’t follow a strict vegetarian diet, I am always looking for more plant based meal ideas.

Filled with creamy avocado, black bean salsa and pico de gallo, this protein-packed salad is vegetarian but could easily be topped with grilled chicken, steak or shrimp.

To top, I whisk together a quick and easy vinaigrette made with fresh lime juice, honey and garlic. Drizzle in a little olive oil to thin then season with salt and pepper before serving.

For added texture and crunchy, I top each bowl with tortilla chip strips. If you don’t have any on hand, crushed tortilla chips work great as well.

Want to kick it up a notch? Serve with spicy (or mild!) pickled jalapeños. Fresh jalapeño works well too.

Your fork is waiting.

These hearty, vegetarian taco salad bowls are loaded with avocado, beans and crispy tortilla strips then drizzled with a honey lime vinaigrette.

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

Course: Entree Salad, Gluten Free, Salad, Salad Dressing

Cuisine: Latin American, Mexican

Keyword: burrito bowl

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 282kcal

Author: Liz DellaCroce

Ingredients

8 cups romaine chopped

1 avocado cubed

1 cup Pico de Gallo

1/2 cup tortilla chip strips optional garnish

pickled jalapeños optional garnish

Black Bean Corn Salsa

1/2 cup black beans drained and rinsed

1/2 cup corn fresh or frozen and defrosted

1/2 cup red onion minced

1/4 cup cilantro minced

1/4 cup lime juice

salt to taste

Honey Lime Vinaigrette

1 lime juiced

1 clove garlic minced

1 teaspoon smoked paprika

2 tablespoons honey

2 tablespoons olive oil

salt and pepper to taste

Instructions

To assemble your salad bowls, fill each bowl with two cups of the romaine and 1/4 of the avocado cubes.

In a small bowl, mix together the Pico de Gallo then top each salad with 1/4 dup of the mixture. In another bowl, mix together the black bean corn salsa and top each salad with 1/3 cup of the mixture.

Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.

Nutrition Facts

Vegetarian Burrito Bowls with Honey Lime Vinaigrette

Amount Per Serving (1 bowl)

Calories 282 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 413mg 17%

Potassium 669mg 19%

Total Carbohydrates 38g 13%

Dietary Fiber 8g 32%

Sugars 17g

Protein 5g 10%

Vitamin A 177.8%

Vitamin C 29.7%

Calcium 5.3%

Iron 10.7%

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

Want more satisfying salad recipes? Check out my Pinterest board!

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Source: https://thelemonbowl.com/vegetarian-burrito-bowls/

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tentbat8-blog · 5 years

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MINI ROSE TARTE TATIN

Tarte Tatin is a family recipe for me. There are a few pies and cakes that make the cut: Devil’s food cake with marshmallow frosting, Tina’s pumpkin pecan pie, Spooky’s Rum Cake. Tarte Tatin is yet another to add to the list, and one of my favorites. It’s essentially an upside-down apple tart, made with four ingredients (apples, butter, sugar, pie dough). It could not be simpler, and because of that, it’s flavor is deep and rich, almost like you pressurized the apples until, like diamonds, they changed their form into something wonderful. I love apples and rosewater as a flavor combination, so that’s what I did here, along with candied rose petals for the garnish, but you’re welcome to omit the rose and just serve with whipped cream. This is a recipe where simplicity rules, so don’t get too far in front of the recipe by adding a ton of extra flavors. Enjoy!

INGREDIENTS (TARTE TATIN)

For 4 mini Tarte Tatins (or one 10-inch Skillet)

4 four-inch wide saute pans, preferably with deep side (or one 10 inch skillet)

1/2 cup white sugar, divided 4 ways

1 vanilla bean, seeds extracted and divided 4 ways

1/2 cup (one stick) unsalted butter, divided 4 ways

10-12 small pink lady apples (mine were about 2 inches diameter), any high acid firm apple with a hint of sweetness, peeled, cored, and halved

1 teaspoon rosewater

1 recipe pie crust, rolled out to 1/8 inch thick

INGREDIENTS (PIE CRUST)

This is a double crust recipe, so you will only be using one for the tarte tatin. Refrigerate or freeze the other one for future use

2 1/2 cups all purpose flour

3 tablespoon sugar

1 teaspoon kosher salt

8 ounces (two sticks) unsalted butter

1/4-1/2 cup ice water

INGREDIENTS (CANDIED ROSE PETALS)

16 rose petals, unsprayed (organic is best)

1 egg white

1 cup superfine sugar

DIRECTIONS

For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.

For the candied rose petals, dip each rose petal in the egg white, coating the entire petal. Then dip the petal in the superfine sugar, coating entirely. Place on a rack to set, which should take about an hour. Set aside.

Preheat oven to 400 F. Stir together the sugar and vanilla seeds. Pat down the butter onto the pans and sprinkle the vanilla sugar on top. Place the apple pieces vertically in the pan, snaking in a circle along the edge. Keep repeating until the whole pan is full, then sprinkle with a little rosewater. Repeat for all small pans. Over a medium flame, place the pan for 15 to 20 minutes (up to 25 if making in one large pan), until the butter, sugar, and apples have created a golden brown caramel. It’s ok if it’s a little patchy. Let it cool for a few minutes and roll the chilled pie dough neatly onto the dish, and roll the crust inside the edge of the pan. Put in the oven and bake for about 15 minutes (20 if making in one large pan), or until the apples are bubbling and the crust is golden brown. Bring to room temp (if you can wait) and flip onto a serving dish. Served with candied rose petals. Enjoy!

Source: https://www.thekitchykitchen.com/?recipes=/mini-rose-tarte-tatin/

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tentbat8-blog · 5 years

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Gift Ideas, Cookbooks, Books, and Bookish Things

It is no secret that I love cooking and reading. When I can combine the two I am very happy.

Cookbooks and books make great gifts, especially for those hard to buy for people on your list. I also love that books are not that expensive to give as gifts. You can easily find one in the $10-$20 range.

I love keeping a few of my favorite books and cookbooks on hand to grab when I need a last minute birthday or Christmas gifts.

Today I thought I would share a few of the cookbook, books, and bookish gift ideas that we have shared over on our book website.

If you love reading and books be sure to sign up for our book newsletter that we send out a few times a week.

Now let’s talk cookbook, books, and bookish gifts.

Cookbook Gift Ideas

Have a cook on your gift list? Or maybe someone that just moved out on their own and is wanting to learn to cook? I shared a few of my favorite cookbooks and one or two cookbooks that are on my wish list this year. There are probably a few of these that you could add to your wish list this year too.

Jane Austen Coffee Mug

If you have a Jane Austen fan in your life this Jane Austen coffee mug is so cute! I got it for my daughter for her birthday and she loved it.

Books for Sports Fans

Have a sports fan in your life? We shared a few of our favorite books perfect for sports fans.

Biographies and Memoirs

We also shared some of our favorite biographies and memoirs to give as gifts. If you love biographies or memoirs I think you will find one to add to your to be read list as well.

Bookish Gifts

We also put together a list of bookish gifts. Books darts made the list. So did a few of our favorite book themed shirts and home decor. If you have never used book darts you need to click over to learn about them. I use them all the time.

Story of My Life

I have mentioned the Story of My Life book before, but I couldn’t do this list without mentioning it again. It makes a great gift for a parent or grandparent.

Books for Boys or any Adventure Loving Reader

Have a boy or girl on your gift list that loves to read? Last year we shared a list of books for boys or any adventure loving readers. I have always had more trouble finding my son books to read that he is interested in, so I titled this one books for boys, but really this list is for boys or girls. They are all adventure type of books though that boys tend to love.

Nonfiction History Lovers

Have a nonfiction history lover on your list? We shared a few of our favorite nonfiction history reads. My family loves nonfiction history type of reads. It was hard to narrow down our favorites, but we picked out a few that we think would make great gifts for anyone that loves reading history and nonfiction. Several of these books are on my all time favorites list.

Are you giving any books or cookbooks this year as gifts? I would love to hear what you are giving as gifts. Leave a comment letting me know what you are giving this year.

Source: https://www.lynnskitchenadventures.com/2018/12/gift-ideas-cookbooks-books-and-bookish-things.html

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tentbat8-blog · 5 years

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Spicy Mixed Flour Vada

Mixed Flour Vadas

We were in Belgaum in December and we visited pachi (aayi’s sister). As usual, she had a feast planned for us. I have so many memories associated with her food that I can clearly feel the taste just by looking at the dishes. When I saw her making these, I did a happy dance. These are a variation of Maddur vadas. She said these are usually made with bhajani flour, but she had just mixed a variety of flours she had on hand. We all loved these spicy mixed flour vadas so much that I wanted to make them after coming back home.

I pretty much used all kinds of flours I had in my pantry. I also wanted to spice it up, so I added a little garam masala and chilli powder. These are crispy, spicy and delicious. I served with coconut chutney.

Pictorial: Mix all the dry ingredients. Add mix and make a paste. Take small balls on oiled sheet and flatten it out. Deep fry till golden brown.

Spicy Mixed Flour Vada

Spicy and delicious vadas that are perfect for a snack or breakfast.

½ cup rice flour

¼ cup each oats flour, wheat flour, gram flour(besan), sooji, corn flour

¼ cup coconut

½ tea spn chilli powder

½ tea spn garam masala

½ tea spn cumin seeds

½ cup onion

1 tbl spn coriander leaves

1 tea spn butter

¾ cup milk

Oil

Salt

Mix all the ingredients(except oil) in a bowl. Make sure the mixture is not too thick or too loose.

On a thick plastic(or just use palm of your hand), apply a drop of oil.

Take a ball of the mixture and flatten it out. Make a whole in the center.

Heat oil and deep fry the flattened discs.

Serve hot with butter or coconut chutney.

Source: http://www.aayisrecipes.com/breakfast-or-snacks/spicy-mixed-flour-vada/

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tentbat8-blog · 5 years

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Chocolate Chip Pumpkin Cookies

I've never been the biggest fan of anything pumpkin flavored. Not pumpkin pie. Nor pumpkin cheesecake. And especially not pumpkin spice lattes. The flavor is just "meh" to me. All that to be said, my whole family tends to love the taste. And from the looks of social media, it appears that the rest of the free world feels the same way as my family. #oddmanout

A few years ago I baked this delicious chocolate chip pumpkin bread and...shockingly...absolutely LOVED it.

We've been on a bit of a cookie kick lately and I wanted to take that same bread concept and bake it in cookie form. I don't come up with my own recipes so I set out to find the perfect method already tested and tasted by one of the pros :) And let me tell y'all right now...this one is a WINNER. My new go-to cookie recipe.

This batch lasted a total of 1.5 days in the house. My husband and my boys were CRAZY about them. And while I'm not a fan of pumpkin myself, I have to say that I was crazy about these, too. The pumpkin isn't overwhelming, but you can definitely taste it. They're bakery style soft and fluffy. And even though I try *really* hard not to eat sweets during the week, these were simply irresistible.

PUMPKIN CHOCOLATE CHIP COOKIES

via Chelsea's Messy Apron

1 CUP canned pure pumpkin (NOT pumpkin pie filling)

1 C. granulated sugar

1/4 C. light brown sugar, lightly packed

1/2 C. vegetable oil

1 large egg

1 TBSP. vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 C. all-purpose flour

1 C. semi-sweet chocolate chips

1 C. milk chocolate chips

You'll only need one bowl for this, so cleaning up isn't a beast.

In a large bowl, combine 1 cup of pumpkin, white sugar, brown sugar, vegetable oil, egg, and vanilla. Use an electric mixer to beat ingredients until smooth. Add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both chocolate chips. Beat these in with your electric mixer, but only until combined! DON'T overmix!!

You'll notice that your batter seems more cake batter-like in consistency and that's exactly how it should be. Cover the bowl tightly and chill for 1-10 hours. I chilled mine for approximately 1 hour and 15 minutes.

Remove from fridge and scoop out about 1/4 C. of the batter and place in a mound on a cookie sheet lined with parchment paper. This amount will yield larger, bakery style cookies. If that's white you like, be sure to only place 6 mounds of dough on the baking sheet at a time to prevent it from running together.

Bake for 12-15 minutes at 350.

Remove from oven and place on racks to cool.

Truly, y'all. These cookies are AMAZING. If you're a fan of pumpkin...or just cookies in general...you'll want to add this to your list of things to bake IMMEDIATELY. I'm headed out in just a bit to grab more ingredients because my boys are begging for more.

I'm so grateful for people who actually know how to combine the right ingredients in just the perfect way so that I could, in turn, enjoy the tastiness without any of the frustration :) Chelsea's Messy Apron knocked this one out of the ballpark.

These cookies are a bit thicker than your regular chocolate chip cookies. And they're so unbelievable fluffy and moist. Almost like cake, but not quite. Somehow they're both dense and airy. Easy to prep and bake, quick to disappear.

8 very enthusiastic thumbs up from this family of four!

Source: http://pearls-handcuffs-happyhour.blogspot.com/2017/10/chocolate-chip-pumpkin-cookies.html

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tentbat8-blog · 5 years

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Strawberry Cobbler Recipe

Need an easy old fashioned dessert perfect for spring and summer? Strawberry cobbler is easy to make, tastes great, and is a great dessert to make during strawberry season.

Strawberry cobbler has been a favorite dessert in our family for years. We love making strawberry cobbler during the spring and summer.

When I saw a recipe years ago in Paula Deen’s magazine for strawberry cobbler I knew I needed to try it.

I grew up picking and eating strawberries, yet I do not remember ever having a strawberry cobbler. We ate peach, blackberry, and other types of cobbler, but never strawberry.

However, once I tried strawberry cobbler it quickly become a favorite. I still make blackberry, blueberry, and other cobbler recipes, but strawberry cobbler is perfect for strawberry season.

I have adapted the recipe over the years, but it is the same basic idea.

What Is a Cobbler Exactly?

The answer to what exactly is a cobbler is kind of complicated. Some people will tell you that a cobbler has a biscuit topping while a crisp or crumble has a streusel topping, usually made with oats.

I think the answer to what is a cobbler is regional. In Oregon where I grew up, pretty much any dessert that was fruit with a crumb, streusel, or biscuit like topping was called a cobbler.

Most of the cobblers made on the west coast actually don’t have a biscuit like topping. They are usually made with more of a streusel or cake like topping.

The southern and eastern parts of the U.S. are known more for the biscuit like topping on a cobbler. But streusl toppings are popular as well.

The term cobbler has become a pretty general term for a fruit dessert with a cake, biscuit, or streusel topping. It doesn’t matter if you call them cobbler, crisps, or crumbles, they are a delicious dessert.

How To Make a Cobbler

Most cobblers, this recipe is quick and easy to make. Most cobblers have a bottom mixture of fruit and sugar. You then place the crumble streusal mixture on top and bake it.

Cobblers are best served warmed with a little ice cream, but feel free to eat it however you want to.

Can I Make Gluten Free Strawberry Cobbler?

Yes you can make strawberry cobbler gluten free. I include the directions below. You use gluten free oats and a gluten free flour blend and you will have a delicious gluten free dessert.

When Is Strawberry Season?

California and Florida have a much longer strawberry season than most other parts of the U.S. For most areas of the U.S. May and June are prime Strawberry season.

In the southern part of the U.S you can find strawberries in late April and into May. In the more northern states strawberry season is usually June and can continue in the early July.

Have you ever tried strawberry Cobbler?

Yield: 6 servings

Strawberry cobbler is a simple old fashioned dessert perfect for spring and summer.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 1/2 – 3 lbs strawberries, sliced

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons water

3/4 cup brown sugar

3/4 cup quick cooking oats

1/2 cup flour ( I used Bob's Red Mill 1 to 1 gf blend and it worked great)

1/2 cup butter

Instructions

In a saucepan combine strawberries and regular sugar. Let sit for 30 minutes.

After sitting 30 minutes, cook over medium heat for 5 minutes.

In a bowl combine cornstarch and water. Stir into berry mixture and bring to a boil.

Boil 1 minute or until mixture is thickened.

Spoon mixture into 8×8 or similar pan.

In a bowl combine brown sugar, oats, and flour.

Cut in butter to form a crumbly mixture.

Spread evenly over strawberry mixture.

Bake at 350 for 25-30.

Best served warm with ice cream.

Originally published May 2010. Updated May 2019.

Source: https://www.lynnskitchenadventures.com/strawberry-cobbler/

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tentbat8-blog · 5 years

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Gluten Free Paleo Pumpkin Muffins with Almond Flour

These easy, healthy Gluten Free Paleo Pumpkin Muffins with Almond Flour are SO spicy-sweet and FLUFFY! A yummy, fall breakfast or snack for kids and adults!

PIN Gluten Free Paleo Pumpkin Muffins with Almond Flour

I DID warn you in yesterdays low carb keto pumpkin cheesecake.

I TOLD YA that pumpkin has landed.

So, naturally, I made you gluten free pumpkin muffins because I have your best interests in mind and want you to be able to book-end your day with PUMPKIN SPICE and everything nice.

And, my internet BFFS, pumpkin spice in the form of one of these almond flour pumpkin muffins in the morning, with a little gluten free pumpkin cheesecake night cap, is VRY VRY nice.

Would it be too much to suggest a pumpkin spice latte as well? Is all this pumpkin TOO SOON?

NEVER.

Before you even continue reading, do yourself a favor and get up and make these muffins. No, for real. I see you sitting there. Get up. Liiike, right now.

GO! GO! GO! Run, don’t walk.

You are doing your whole life a disservice if you aren’t getting up close and personal with a FLUFFY but DENSE and CHEWY, spiced and SWEET pumpkin muffin by the end of my nattering. And, considering these muffins need to COOL before any muffin-munchin’ can occur in your real-life-non-internet-life, you need to go NOW.

I always like to tell myself when I am feeling stressed “my life is not an emergency.” But that does not apply to RIGHT NOW.

WE ARE IN A MUFFIN EMERGENCY SITUATION FRIENDS.

The coconut flour pumpkin muffins ingredient list seems very simple and unassuming. Just some easy-peasy pantry essentials like:

The cashew butter is that secret ingredient that gives these gluten free paleo pumpkin muffins with almond flour that DENSE and chewy CRAVEABILITY that is going to make your inner texture freak just SO happy about muffins.

And, really, just life in general.

What can I use instead of cashew butter?

If you don’t have any cashew butter on hand, you can use any nut butter you please! These would be SO good with almond butter. I THINK you could probably even use peanut butter, just not feeling 100 about how peanut butter and pumpkin spice taste together. BUT TRY IT AND TELL ME KAY?

You could even get crazy and add some chocolate to make chocolate healthy gluten free pumpkin muffins!

How do you make pumpkin muffins from scratch?

Like most homemade muffins, you’ll want to mix the dry ingredients and wet ingredients in separate bowls.

Add the dry ingredients right on into the wet and stir until combined. Your batter will be THIICK. Have no fear, you’re on the right path to dense and chewy muffin B-L-I-S-S.

My favorite trick: use a big ice cream scoop to scoop the batter into the pans 2/3 of the way full. This ensures PUFFY and PERFECT domed tops! <– The very definition of a muffin worth eating IMO

Bake until the top is golden brown, about 25 minutes, and cool COMPLETELY in the pan.

See? Just 4 easy steps and an ULTRA simple and wholesome ingredient list.

YOU CAN DO THIS.

I’m actually hoping that you already DID DO THIS because I am about to grab a PSL (because never too much pumpkin) and give you a muffin CHEERS in 3..2..1..

LIVIN’ THAT PUMPKIN SPICE LIFE.

Other Recipes You Might Like:

Pumpkin Spice Paleo Magic Cookie Bars

Paleo Waffles with Pumpkin Spice Cream Sauce

Pumpkin Spice Paleo Vegan Pecan Pie Bars

Gluten Free Paleo Pumpkin Muffins with Almond Flour

These easy, healthy Gluten Free Paleo Pumpkin Muffins with Almond Flour are SO spicy-sweet and FLUFFY! A yummy, fall breakfast or snack for kids and adults!

Ingredients

1 1/2 Cups Almond flour (150g) *

2 1/2 Tbsp Coconut flour, packed (19g)

1/2 Tbsp Baking powder

1/2 Tbsp Pumpkin pie spice

1/2 tsp Salt

1/2 tsp Baking soda

1/2 Cup Canned pumpkin

6 Tbsp Maple syrup

3 Tbsp Cashew butter

1 Large egg, at room temperature

Instructions

Spray a muffin with oil and heat your oven to 350 degrees.

In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.

In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.

Add the dry ingredients into the wet ingredients and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 of the way. Remember to fill the rest with water!

Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.

Recipe Notes

*Please weigh your flour to ensure accurate results

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts

Gluten Free Paleo Pumpkin Muffins with Almond Flour

Amount Per Serving

Calories 233 Calories from Fat 137

% Daily Value*

Total Fat 15.2g 23%

Saturated Fat 2g 10%

Polyunsaturated Fat 0.7g

Monounsaturated Fat 2.3g

Cholesterol 26mg 9%

Sodium 185mg 8%

Potassium 82mg 2%

Total Carbohydrates 20.8g 7%

Dietary Fiber 4.1g 16%

Sugars 11.9g

Protein 7.3g 15%

Vitamin A 43.7%

Vitamin C 0.3%

Calcium 6.6%

Iron 10.7%

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

Weight Watchers Points Per Serving: Freestyle SmartPoints: 8 Points+: 7. Old Points: 5

(per muffin)

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Source: https://www.foodfaithfitness.com/gluten-free-paleo-pumpkin-muffins-with-almond-flour/

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tentbat8-blog · 5 years

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Blue Kitchen

Blue Kitchenhttps://www.blue-kitchen.com Good food. Great stories. I swear.Wed, 05 Sep 2018 17:00:54 +0000en-UShourly1Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Saucehttps://www.blue-kitchen.com/2018/09/05/chinese-eggplant-garlic-sauce/ https://www.blue-kitchen.com/2018/09/05/chinese-eggplant-garlic-sauce/#commentsWed, 05 Sep 2018 05:01:08 +0000https://www.blue-kitchen.com/?p=22634https://www.blue-kitchen.com/2018/09/05/chinese-eggplant-garlic-sauce/feed/1Summertime and the sandwich is an easy choice: seven inventive recipeshttps://www.blue-kitchen.com/2018/08/29/seven-sandwich-recipes/ https://www.blue-kitchen.com/2018/08/29/seven-sandwich-recipes/#commentsWed, 29 Aug 2018 05:01:42 +0000https://www.blue-kitchen.com/?p=22615https://www.blue-kitchen.com/2018/08/29/seven-sandwich-recipes/feed/2Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoeshttps://www.blue-kitchen.com/2018/08/22/romano-beans-cherry-tomatoes/ https://www.blue-kitchen.com/2018/08/22/romano-beans-cherry-tomatoes/#commentsWed, 22 Aug 2018 05:01:26 +0000https://www.blue-kitchen.com/?p=22600https://www.blue-kitchen.com/2018/08/22/romano-beans-cherry-tomatoes/feed/1Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlichttps://www.blue-kitchen.com/2018/08/15/spicy-portuguese-shrimp/ https://www.blue-kitchen.com/2018/08/15/spicy-portuguese-shrimp/#commentsWed, 15 Aug 2018 05:01:35 +0000https://www.blue-kitchen.com/?p=22581https://www.blue-kitchen.com/2018/08/15/spicy-portuguese-shrimp/feed/4Detroit weekend, too condensedhttps://www.blue-kitchen.com/2018/08/08/detroit-weekend-too-condensed/ https://www.blue-kitchen.com/2018/08/08/detroit-weekend-too-condensed/#commentsWed, 08 Aug 2018 05:01:11 +0000https://www.blue-kitchen.com/?p=22566https://www.blue-kitchen.com/2018/08/08/detroit-weekend-too-condensed/feed/1Six surprising recipes for celebrating National Mustard Dayhttps://www.blue-kitchen.com/2018/08/01/national-mustard-day/ https://www.blue-kitchen.com/2018/08/01/national-mustard-day/#commentsWed, 01 Aug 2018 05:01:49 +0000https://www.blue-kitchen.com/?p=22553https://www.blue-kitchen.com/2018/08/01/national-mustard-day/feed/1Slow, seasonal yard-to-table goodness: Romano Beans with Cashewshttps://www.blue-kitchen.com/2018/07/25/romano-beans-cashews/ https://www.blue-kitchen.com/2018/07/25/romano-beans-cashews/#commentsWed, 25 Jul 2018 05:01:23 +0000https://www.blue-kitchen.com/?p=22538https://www.blue-kitchen.com/2018/07/25/romano-beans-cashews/feed/5Notes from the back roads of Quebechttps://www.blue-kitchen.com/2018/07/18/notes-from-quebec/ https://www.blue-kitchen.com/2018/07/18/notes-from-quebec/#commentsWed, 18 Jul 2018 05:01:54 +0000https://www.blue-kitchen.com/?p=22521https://www.blue-kitchen.com/2018/07/18/notes-from-quebec/feed/3Cocktail in a can: just add gin to Trader Joe’s Lemon Elderflower Sodahttps://www.blue-kitchen.com/2018/07/11/lemon-elderfflower-cocktail/ https://www.blue-kitchen.com/2018/07/11/lemon-elderfflower-cocktail/#commentsWed, 11 Jul 2018 05:01:12 +0000https://www.blue-kitchen.com/?p=22509https://www.blue-kitchen.com/2018/07/11/lemon-elderfflower-cocktail/feed/2Happy 4th of July. Pass the kimchi potato salad.https://www.blue-kitchen.com/2018/07/04/4th-of-july-kimchi-potato-salad/ https://www.blue-kitchen.com/2018/07/04/4th-of-july-kimchi-potato-salad/#commentsWed, 04 Jul 2018 05:01:48 +0000https://www.blue-kitchen.com/?p=22503https://www.blue-kitchen.com/2018/07/04/4th-of-july-kimchi-potato-salad/feed/5

Source: http://feeds.feedburner.com/blue-kitchen/arWl

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tentbat8-blog · 5 years

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Mel’s Holiday Gift Guide: For the Kids!

Yesterday was all about our favorite games! And today it’s gift ideas for the kids in your life. This is certainly not a comprehensive list and it won’t fit the bill for everyone because the ages and interests of my kids are probably different from a lot of kids. But hopefully the ideas will be a starting place to explore some fun, creative gifts!

As a point of reference, my kids (4 boys + 1 girl) are currently ages 14, 13, 11, 9, 6.

I feel like a broken record saying this, but just a reminder that none of the ideas below are sponsored! Just things I’ve found, bought/been gifted by friends and family, and loved to the moon and back.

Disclaimer: most of the links below are Amazon affiliate links (where I’ve most likely purchased these items), but feel free to shop around for the best deal!

Here’s a quick link to all the gift guides I’ve posted over the years.

And here are several past KID gift guides (so many of the things my kids still play with are in these gift guides!): Kids Gift Guide 2014 Kids Gift Guide 2015 Kids Gift Guide 2016 Kids Gift Guide 2017

I would love to hear any favorites of your kids over the last year! Your ideas are so helpful for others who have kids in different ages/stages than mine. Plus, sharing favorite things is the best thing ever! And selfishly, I’ve gotten some of our best loved toys/games/etc from your ideas!

1. Smarty Pants Cards: my sister told me about these cards, and they are fantastic! Perfect for car rides and quiet afternoons, they’re so clever and fun, the kids forget they are learning. There are several sets sold by grade level – it helps to read the reviews on Amazon to see which set would be best. We love these!

2. Magnetic Mosaic Picture Maker: we’ve had this little creative kit for a couple years, and it continues to provide hours and hours of entertainment for Cam (6 years old), and usually one of the boys hops in to help/participate/torment. I think Cam still grabs it off the craft stockpile (yep, that pile is as chaotic as it sounds) several times a week after school. I don’t think we’ll ever get rid of this one.

3. Fill in the Blank Love/Awesome Books: I don’t know that I’ve been this excited about a stocking stuffer for a long time! I came across these books and decided to get one for each of the kids for their stockings. There are TONS of different options (enough to get a different theme for each kid), and they are personalized by filling in the question prompts on each page. So creative – I can’t wait for Christmas morning!

4. Electric scooter: Cade (11 years old) got this scooter last year for Christmas, and to say it was the perfect gift for his fun-loving, crazy personality is an understatement. It stays charged for quite a while – and charges quickly when the battery dies. He’s ridden this thing in all weather and all seasons. 🙂

5. Pop Art Beads: our resident craft lover (and her mom) love these pop/snap beads. Cam regularly makes jewelry for all of us to wear, and we do so willingly (ahem, some of us). Again, another craft toy that has given hours of play around here. I’m not going to lie – they are a pain to clean up when they are scattered from here to kingdom come, but on the whole, they are worth it!

6. Coleman Sleeping Bag: at least two of our boys have this sleeping bag (birthday gifts for both), and it is wonderful. Durable (important for teenage scouters), warm, and lightweight.

7. Card Magic Book: Walker (13) got this card magic trick book (it is really more like a kit) for his birthday, and he has spent hours and hours mastering many of the tricks. The kit comes with all the card decks a kid will ever need (several trick decks and several normal decks), and I am honestly shocked at the tricks he can pull off with these newfound skills!

8. Parachute Cord Craft Book: my kids and their cousins are still obsessed with paracord; we gifted this simple but practical and easy to follow book to one of my sister’s sons, and it’s been so fun to see what he has made. My boys have learned a lot of new paracord crafts and skills thanks to this book, too.

9. Animal Drawing Book: Ty (9) asked for a book so he could learn how to draw animals. At first, this book seemed a little too involved, but he stuck with it, and the step-by-step instructions for each animal have made it so he has drawn some amazing and lifelike animals! If you are looking for cartoon-ish animals, this probably isn’t the right drawing book, but for lifelike animals, it’s fabulous!

10. Reading Light: know of any voracious readers? That can’t stop reading in the car once it gets dark? Or who like to make forts in their closets to read Harry Potter? We’ve owned a crazy amount of reading lights over the years, and this one has stood the test of time. As in, best ever. Even when the forts get strewn about the room in the cleanup process and the reading light accidentally gets sucked up halfway in the vacuum.

11. Unique BYU Gear: if you are a BYU fan like we are, you might also be like us and get tired of seeing the same ol’ BYU gear around. I was so over-the-top excited to see this new online store with clever and original BYU t-shirts/hoodies. I laughed out loud at least twice scrolling through the shirts, and I’ve already put in an order for some BYU-loving family members. Also, if you’re a BYU or BSU fan, my kids are still selling their huge sports flags here.

12. Doll House: a Christmas gift last year, Cam has this set up in her room and it’s the first thing she plays with when she has friends over to play. I did a lot of “doll house research” before buying this; I knew I didn’t want to break the bank, and this doll house has been so perfect and so much fun.

13. Off Brand Go Pro: I have no doubt real, live Go Pro cameras are awesome, but guess what? We can attest that so is this off brand version; it was a gift for my 12-year old last year at Christmas, and we have more footage of trampoline tricks, riotous rides on the electric scooter, and crazy basketball shot attempts than I’ll ever know what to do with. Long battery life…and hours of fun.

14. Mini Waffle Iron: Cade (11), my aspiring chef, bought this with his own hard-earned allowance a couple months ago when we were at Crate and Barrel in Portland, OR. I was skeptical the low price tag would yield a reputable waffle iron, but this thing has been a total hit. Whenever we have waffles in the morning, he makes his own – and before I know it, he’s making miniature waffles for everyone while I stand abandoned at the lifesize waffle iron. He’s even made a “fried” egg in this, and it worked surprisingly well! Love this little gadget.

15. Osmo: we bought this Osmo system at the beginning of summer as a resource for structured screen time, and it has been so much fun! It has been the biggest hit with the younger kids under the age of 13, but even the older kids get drawn in when the Newton app is turned on. I love that this system involves a lot of creativity – we have the games that come in the genius kit + the monster game and the coding awbie game.

16. 360 Rip Rider: our 360 rip rider died a slow death earlier this year after the kids had ridden it for almost five years, and it continues to be mourned every day. I think at least four of them are hoping it appears under the Christmas tree again this year. This isn’t a toddler’s trike. No, no, this is for kids who like crazy, spinning, fast rides on a trike that moves like no trike has ever moved before.

17. Disney Puzzle: we are huge fans of every Ravensburger puzzle we own (and we own a lot of them), and this easier, large-piece Disney puzzle is no exception. Cam loves this one and pulls it out very, very often to put together on the kitchen table (or smack dab in the middle of the entryway).

18. Binoculars: I have no idea why, but my kids are seriously obsessed with binoculars. All the boys have gotten a pair at some time or another, and binoculars are currently at the top of Cam’s 6-year old list this year. These are the BEST binoculars for kids. Great magnification and also shatter proof. Can’t beat that combo.

I hope this list of gift ideas has gotten the creative juices flowing as you think of gifts for the kids in your life! Like I mentioned above, I’d love to hear any kid favorites you have in the comments below!

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Source: https://www.melskitchencafe.com/mels-holiday-gift-guide-for-the-kids/

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tentbat8-blog · 5 years

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The Best Summer Dinner Party

Last night was my night to host the couples Date-Night-In dinner party. Usually, it’s just us and another couple but after I shared my menu idea another couple and my mom decided to join us. I ended up cooking for seven. Plus The 14-Year-Old and my niece crashed the party to steal some food.

The menu I pulled together is perfect for a summer party. Most of the cooking happens outside, and all the side dishes could be made ahead. I’ll tell the rest of the story through the food. I’m proud of this one.

Crab Nachos to Start

First I made a cheese sauce by melting butter and mixing it with flour to make a roux. Then I added milk, cream cheese, sharp white cheddar, and a dash of cayenne.

To build the nachos, I did two layers of white corn chips, Old Bay, diced red pepper, diced jalapenos, and the white cheddar cheese sauce. Fresh cilantro went on top to finish them off.

Now, I originally planned on also including diced avocado, but I totally forgot. It would have been an excellent addition, but they were still delicious without them. We devoured two platefuls in minutes! It was a great starter.

Boozy Egg Creams for The Evening’s Cocktail

This is my own creation, and The Husband and I are obsessed. It’s based on the Egg Creams my mom would make me when I was a kid. Her recipe was milk, chocolate syrup, and seltzer water. It sounds gross if you’ve never had one, but it’s an oddly refreshing drink.

My adult version uses:

1 shot Irish Cream

1/2 shot vanilla vodka

1/2 shot chocolate liquor

Black Cherry Seltzer (about a half a can – more or less to taste)

Pour all the ingredients over ice, stir and garnish with a Maraschino Cherry and a sprinkle of the juice.

This drink is a great way to enjoy Irish Cream in the summer and pairs well with spicy foods. I loved it with the nachos.

Dry and Wet Ribs for the Main Course

Confession time: I have never made a rack of ribs on the grill.

Well, now there is no going back. These came out FANTASTIC! Everyone thought so as well, and I know they weren’t just being nice because they gone. Devoured. Not one rib to spare.

I started them the night before by patting them dry and covering them with Trader Joe’s BBQ Rub. Then I wrapped them in aluminum foil and put them in the fridge.

Yesterday I pulled them out and placed them on the grill around 1 p.m., five hours before I planned on serving dinner.

I cooked them bone side down, over indirect heat for 4 hours. After snapping the photo, I turned the ribs and placed them on one side of the grill, shutting it off while leaving the other side on low. It kept the temperature between 225 and 275. About every 30 minutes or so I’d go out and rotate them. Other than that they were hands off.

After 4 hours, I brought them in.

They got to rest a bit while I was preparing other things.

About 45-minutes before I was ready to serve them, I slathered one in BBQ sauce and put them both back on the grill meat-side down over medium heat.

I added a touch of salt to the dry rubbed rack and moved him to the top of the grill after about 5 minutes. For the wet rack, I did three layers of BBQ sauce flipping about every 3-4 minutes.

I pulled them off the grill and let them rest for a few minutes before cutting them. Then I wrapped the rib platters in aluminum foil and a towel to stay warm before serving.

The Rest of the Spread

I probably should have started this post with the beans. I slow cooked these babies for nearly two days!

I started with dried navy beans that I soaked overnight. Then I put them in the crockpot with pureed tomatoes, bacon, sweet onion, molasses, maple syrup, cumin, Worcestershire sauce, apple cider vinegar, chipotle peppers, and a giant meaty beef soup bone.

All I’ll say is, I may never buy Bush’s again!

The next side was my favorite. I loosely followed this Charred Corn Salad recipe on Country Living except I used cherry peppers and made more than the recipe called for with ten ears of corn I par-cooked in the microwave before grilling.

The final side was also a dish inspired by Country Living, Tangy Collard, and Cabbage Slaw. Except for this one, I modified more. Instead of green cabbage, I used red, and I added dried cherries and sunflower seeds. Next time I make it, I’d skip the bacon. It added nothing to the dish, in my opinion. I’d instead go vegetarian with this one.

I made both salads the night before but didn’t add any cheese or seeds until the day of.

As for the entire table spread, it was The Husband’s idea to use plastic for the place settings to go along with the whole outdoor BBQ theme. He hit the nail on the head.

It also saved my ass because I barely have enough place settings for seven people.

Grilled Rum-Soaked Peaches with Cinnamon-Rum Ice Cream for Dessert

I’m not the best baker, so desserts aren’t usually my thing but, I can’t lie, I nailed this one.

Sticking with my summer grill theme, I decided to build something around peaches. At first, I was going to pair fresh grilled peaches with a homemade vanilla ice cream, but then I saw this recipe on Bon Appetit for Cinnamon-Rum Ice cream.

My dessert was born.

I made the ice cream a few days before the party following that recipe exactly. It could not have been more perfect.

The night before, I marinated the fresh peach halves in rum, brown sugar and cinnamon.

After dinner, I toasted sliced almonds in a skillet. Then I grilled the peaches to carmelize some of the sugars. I served a peach half with a scoop of ice cream topped with the toasted almonds.

It came out perfect, and exactly as I envisioned!

Dinner was so good, and everyone was having so much fun we didn’t take any photos except this one attempt at a table selfie.

I’m going to count that as a success!

Source: https://greenlitebites.com/2019/06/30/the-best-summer-dinner-party/

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tentbat8-blog · 5 years

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Berry Buttermilk Scones

We all blasted through the front door a few hours ago, feet dirty and a bit exhausted from a full day of blueberry picking — something that’s become a bit of a family tradition in late July ever since Oliver was born. We have photos out in the field with O in the baby carrier, chubby legs swaying in the breeze while I obsessively applied sunscreen every ten minutes. Last year found Oliver and his friend Lewis traipsing through the rows of berries together in the late morning hours, eating more than we ended up taking home. This year’s photos tell a different story: Oliver and I in a big open field used for overflow parking, he sitting on his little potty, me singing songs and chatting away, the sun beating down on the two of us. We’re deep in the thick of potty training, so as it turned out, Sam and Oliver’s Aunt Christa did the brunt of the picking today. But Oliver and I had some good talks while staying hydrated, people watching, and eating Sour Cream and Onion Kettle chips. Not a bad way to spend a morning. And really, it’s never about how many berries we bring home because neither of these years have proven to be particularly bountiful, but it just never feels like high summer until we get out there and start filling our buckets, however slowly.

I’d promised you a savory baking recipe today but I’m still testing it, so instead I bring you mixed berry scones! And no, I didn’t just whip these up using the berries we picked this afternoon because, well, I’m just not that much of a sorceress. But I love this scone recipe for a few reasons, most importantly: their simplicity. I flirted with the idea of calling them Vacation Scones — you know those recipes you kind of keep memorized or you kind of roughly pull together when you’re traveling and they manage to somehow always taste great? For me, I can make an impromptu fruit crisp wherever I may be without a recipe and can make pretty respectable pancakes. These scones are simple enough to start to add to that list: they don’t have any fussy ingredients (I’m looking at you, lemon zest), they don’t require any rolling or turning or cutting butter into the dough (I use a food processor for ease and speed), and they’re easily adaptable. I dig them.

And I did promise I’d share a few other things I’ve been into lately as the summer ticks on. I have a pretty decent commute now with my new job, so I’ve been listening to more podcasts, have been forcing myself to read more in the evenings, and have bookmarked some new recipes. So here’s a quick and loose list of a few of those things:

An American Marriage by Tayari Jones: I’m ashamed to say I have a few pages left of this novel and there’s no good reason (other than I can’t keep my eyes open at night) because it’s such a rich, beautifully-written story and I can’t recommend it enough. On the surface it’s about a marriage, but it speaks so much to the different kinds of love, how time changes people, and the different versions of ourselves that we discover along the way.

Like a Mother by Angela Garbes: I haven’t read this book! So why recommend it? I have MANY friends who have and it’s on my ‘next to read’ list. I love the recent handful of books coming out that speak to a bit of a different experience of pregnancy, labor and motherhood than is portrayed in What to Expect When You’re Expecting. From the description, “With the curiosity of a journalist, the perspective of a feminist, and the intimacy and urgency of a mother, she explores the emerging science behind the pressing questions women have about everything from miscarriage to complicated labors to postpartum changes.” Let’s read this, shall we?!

Momrage Podcast: My online homie Amelia Morris has come out with a really interesting podcast along with her friend Edan Lepucki. They delve into questions about motherhood that are often unpopular or skirted around. And I love that they’re doing it; it’s about time.

Tully: Ok, so at first I didn’t like this movie. I even texted my friend Julie and commiserated with her about our mutual dislike for it. The day after though, after thinking about it in the shower for quite some time, I decided it actually resonated more than I gave it credit for. I love Charlize Theron and, without giving too much away, this film offers a unique and important glimpse into postpartum mental health.

Girls Night In: While I think I’m not necessarily the target age here (I’m guessing it’s more like early 30’s), I’ve been surprised with how much I enjoy this newsletter. It’s really well done, smartly written and always has a few links that interest me.

Green Chile Chicken Verde (in the Instant Pot!): As I mentioned, I (very) reluctantly gave into the craze: I’m the (reluctant) owner of a new Instant Pot and this recipe is calling my name. What else should I make?!

Instant Pot Tomato White Beans: It’s been really too hot to do major cooking this week, so when I stumbled across this recipe, it was immediately bookmarked. I’ve heard that making beans in the Instant Pot is a real game changer, and I’m looking forward to keying up this recipe to find out what all the hype’s about.

Our Favorite Vegan Ice Cream: More often than not we have a pint of Frankie and Jo’s in the freezer. It’s not cheap, but it’s hands down the best vegan ice cream I’ve ever had and just so happens to be a few blocks from our house (but they also ship!). I love the Berries and Cultured Cream flavor this month. So good.

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These whole grain scones aren’t too sweet and are a great way to use up a glut of summer berries. Strawberries, raspberries, blackberries or blueberries all work great here (I used a mixture of raspberries and blackberries). As you’re making the dough, remember that flour is your friend: if your dough feels too wet or you’re sticking to your work surface, just add a bit more! These are best the day you bake them, but are still great the second day if stored in an airtight container. Beyond that, freeze them for future weekday breakfasts.

Ingredients

2 cups plus 2 tablespoons (280g) Bob's Red Mill organic whole wheat flour, plus more for work surface

1/3 cup (75g) turbinado sugar, plus more for the tops

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup unsalted butter

1 cup buttermilk, plus more for the tops

1 heaping cup (160g/5.5oz) berries

Instructions

Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt.

Add the butter and pulse until it’s incorporated into tiny pebble-size pieces. Slowly add the buttermilk through the feed tube, stopping right when the dough starts to come together.

Turn the dough out onto a well-floured work surface. Place your berries on top and fold the dough over a few times until the berries have been incorporated (they’ll likely be kind of hiding in the center layer there, which is great; you can’t mess this step up … just get those berries in there as messy as it may seem). Add a little more flour to the dough if it’s sticking to the surface.

Form the dough into a rectangle shape (do the best you can here; it’s totally acceptable to have different shaped scones, so it really doesn’t matter). Slice into 9 large scones or 16 small scones.

Quickly transfer to prepared baking sheet. Brush the scones with a little buttermilk and sprinkle with extra sugar. Bake for 20-24 minutes, or until golden brown around the edges. Best if enjoyed within two days of baking.

Source: http://asweetspoonful.com/2018/07/berry-buttermilk-scones.html

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