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    Latest Recipe Testing – Sallys Baking Addiction


    Pie weights


    I love sharing these behind the scenes posts with you! So far this year:

    And that brings us to today. I’m transitioning my way out of winter baking into bright and fresh springtime recipes. Easter is early this year! The first recipe on my to-bake list was lemon meringue pie. This has always been a challenging recipe for me. I ALWAYS have trouble stabilizing the meringue. And if it’s not the weeping meringue, it’s the pie crust tasting soggy. And if it’s not the weeping meringue or soggy pie crust, it’s the watery and too-sweet lemon filling.

    Question I asked myself: is lemon meringue pie really worth this work?

    Meringue topping

    YES IT IS! I began by properly blind baking the pie crust. Admittedly, I never used to blind bake pie crusts quite long enough. This always resulted in soggy central. Not the place you want to be. (By the way, here are the pie weights I always use when I blind bake pie crusts.) Additionally, I reworked the lemon filling and took a closer look at the classic meringue topping– a French meringue using just egg whites and sugar. (1) Adding cream of tartar to the meringue and (2) beginning with room temperature egg whites both helped with the stabilization issues.

    I’m really looking forward to sharing the pie recipe with you. What has consistently resulted in recipe disasters has finally become a triumph. Lemon meringue pie is not difficult to prepare; it’s the proper ratio of ingredients and mixing techniques that help guarantee success. I’ll share my lemon meringue pie recipe, tips, tricks, and a helpful video in the beginning of March, so stay tuned!

    (Oh and lemon meringue pie is not the March Baking Challenge! That new recipe is coming next week. How is it already March 1st soon?)

    Lemon meringue pie

    Also! One of my assistants, Hilari, was here this past week for some kitchen assistance. We tested 2 new cakes, a new dinner roll recipe, brownies for St. Patrick’s Day, and decorated sugar cookies together. All new recipes. All coming soon.

    1 QUESTION

    • Speaking of meringue, have you ever made pavlova? It’s SO good. Lots of texture between the crisp meringue, soft whipped filling, and you can top it with just about anything. Want to share it sometime!

    And Jude wanted to say hi. Have a good weekend!



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    Mushroom Stroganoff | Gimme Some Oven


    Easy30 minsVegetarian

    This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.

    Vegetarian Mushroom Stroganoff in pan


    My recipe for traditional Beef Stroganoff has long been one of the most popular posts on this blog.  And with good reason — it’s one of my faves.  But!  As more and more of us are eating less meat nowadays (oh hey), or are going full-on vegan or vegetarian (oh hey, husband of mine), I’ve been getting more and more questions about how to make this classic comfort food sans-beef.  And my answer?

    Totally do-able.

    Also?  Totally delicious.

    Seriously.  I know people like to toss around the phrase “you won’t even miss the meat!” when vegeterian-izing some dishes, which, in my experience, seems to more often than not feel like wishful thinking.  But as someone who downright loves beef stroganoff, and was served it more times than I can count growing up, I can honestly vouch that the mushrooms totally carry this recipe.  And honestly, I now prefer it to the original…which bodes well for our omnivore-vegetarian household.  😉

    So if you too have some nostalgic love for old-school stroganoff…but might err toward a vegetarian version for whatever reason nowadays…trust me.  This is a recipe you’ve gotta try. 

    Vegetarian Mushroom Stroganoff in bowls

    More good news?  This recipe is incredibly simple to make, and can be on the table in just about 30 minutes.

    To begin, bring a pot of water to a boil for your noodles.  (You can use egg noodles, traditional pasta, quinoa…you name it.)  And while that’s heating up, get to choppin’.

    You’ll need a full pound of mushrooms for this recipe.  But the type is up to you!  I just kept mine simple and used a bunch of baby bellas (a.k.a. cremini mushrooms), since they were the only ones available at the little “tienda” by us this week.  But white button mushrooms would also work.  Or — even better — grab a mix at the store for even more delicious mushroom flavors.  (That’s totally happening here the next time I make this.)

    Once you have all of your ingredients prepped and chopped, sauté them all together in a large sauté pan or stockpot.  Then once it’s time to add the veggie stock mixture (see below), add your noodles to the boiling water, and the timing should work out well for everything to be ready to go in the end.

    Vegetarian Mushroom Stroganoff Sauce

    Once the sauce and noodles are ready to go, you can either plate up your noodles and serve the sauce on top…

    Vegetarian Mushroom Stroganoff in bowl

    …or, combine the noodles and sauce altogether in the pan, and then serve.  Big choices here, folks.

    Then, just sprinkle on your favorite toppings (I’m a big fan of freshly-grated Parm, a sprinkle of chopped fresh parsley or thyme, and extra black pepper)…

    Vegetarian Mushroom Stroganoff closeup

    …dive in…and enjoy!

    Yield: 4-6 servings

    Mushroom Stroganoff (Vegetarian)

    This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.  Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.

    Ingredients:

    • 1 pound wide egg noodles
    • 3 tablespoons butter, divided
    • 1 small white onion, thinly sliced
    • 4 cloves garlic, minced
    • 1 pound baby bella mushrooms*
    • 1/2 cup dry white wine
    • 1.5 cups vegetable stock
    • 1 tablespoon Worcestershire sauce
    • 3 1/2 tablespoons flour
    • 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
    • 1/2 cup plain Greek yogurt or light sour cream
    • Kosher salt and freshly-cracked black pepper
    • optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

    Directions:

    1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
    2. Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
    3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
    4. Serve immediately over the egg noodles, garnished with your desired toppings.

    *Feel free to use whatever mushrooms you have available.  A mixture of your faves would be great!

    Difficulty: EasyCategory: Vegetarian



    All images and text ©

    If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I’d love to see what you cook!



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    Lemon Sheet Cake – Lemon Sheet Cake Recipe from Scratch


    Predictably, lemon and I are having a moment.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting


    I’ve been lemon-ing all the things. Like chicken and now sheet cake and even chia pudding that I’ll tell you about soon. I get in lemon mode and I can’t get out.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    This is not the first lemon cake I’ve made either. EMBARRASSING.

    MY OTHER RECIPES

    I’ve made a lemon cake with marshmallow frosting, a lemon loaf cake, a lemon pudding cake, a lemon pistachio bundt cake and lemon cupcakes with coconut whipped cream. Apparently I can’t get enough.

    And I’ll always stand by the fact that I need a bite of chocolate dessert and a bite of lemon dessert. They are two totally different taste buds! And dreamy ones at that.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    I based this lemon cake off of this stunning strawberry rhubarb cake by my friend Adrianna. She makes the BEST sheet cakes that are gorgeous and perfectly frosted and I attempted to make one as pretty as hers and attempt her style but it isn’t even possible. Hers are just so stylish and stunning!

    And the cake base is perfection. I swear.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    I’m a big believe in cream cheese frosting. I think it makes all cakes taste better. Has that little extra bite and sort of tastes like cheesecake and just has more flavor overall. But really? This is probably because I am not a frosting person. Nope. Not at all! I’ve never liked frosting by itself and always ask for the cake with the least amount of frosting.

    There has to be a perfect cake-to-frosting ration for me to be impressed. Which basically means lots of cake and very little frosting.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    However, I do make a few exceptions when it comes to cream cheese frosting. It’s just SO darn good. And it’s really fantastic with lemon! And coconut. Chocolate too.

    Basically, don’t even give me cake with other frosting, okay?

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    On top of the cream cheese icing, I added the little candied lemon rounds from Trader Joes! Do they still have these or are they seasonal?

    I bought them in December and even did a Trader Joes haul on Instagram stories – figuring I’d use them for cocktails over the holidays. But then I had the flu of death on Christmas and felt generally awful until New Years, so that didn’t happen. Leaving me with a bunch of candied citrus!

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    Not that I’m complaining.

    Okay, maybe I am a little.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    Oh oh and! The sprinkles come from Sweetapolita and she makes the most amazing sprinkle mixes in the universe. I seriously love love love them all. So fun!

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    Now I have my favorite dessert for the next two months! Until my next favorite dessert comes along… of course.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    Lemon Sheet Cake with Cream Cheese Frosting

    Ingredients:

    lemon cake

    • 2 3/4 cup cake flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter
    • 1 1/2 cups white granulated sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon extract
    • 1 cup milk
    • 1 tablespoons freshly grated lemon zest
    • sprinkles for the frosting
    • candied lemon slices if you want!

    cream cheese frosting

    • 2 (8-ounce) blocks cream cheese
    • 1/2 cup unsalted butter
    • 2 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Directions:

    Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick or baking spray and line it with parchment paper. Spray it one more time,

    In a bowl, whisk together the flour, baking powder and salt.

    Place the butter and sugar in the bowl of your electric mixer and beat until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time until they are combined. Beat in the extracts. Add half of the dry ingredients, then add the milk and beat until combined. Beat in the rest of the dry ingredients. Beat in the lemon zest.

    Pour the mixture into the greased pan. Bake for 25 to 30 minutes, or until the cake is set in the center. Let cool completely before frosting. Once cool, lift the parchment paper on the edges to lift the cake out and frost.

    cream cheese frosting

    Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cake, then top with the sprinkles!



    All images and text ©.

    lemon sheet cake with cream cheese frosting I howsweeteats.com #lemon #cake #sheetcake #dessert #creamcheesefrosting

    My kind of spread right there.



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    Southwestern Roasted Vegetable Salad – What’s Gaby Cooking


    It’s been a minute since we’ve done a salad and today that all changes. This Southwestern Roasted Vegetable Salad is giving me all the feels.



    Southwestern Roasted Vegetable Salad from www.whatsgabycooking.com (@whatsgabycookin)


    Remember that sweet potato bowl I posted a few weeks back? Well there were a TON of leftovers after making it one night and rather than dream up a new recipe the following night, I decided to repurpose those roasted vegetables and fold them into what is now my new favorite winter salad!

    This salad is loaded with black beans (which I have perfected in the instant pot and that recipe is coming on Monday), plenty of roasted sweet potatoes and butternut squash, kale, avocados, cotija cheese and my cilantro vinaigrette. To add to all of that, I tossed in some crispy quinoa to give it a little bit of a crunch and add in some protein. It’s perfection and its also something that can easily be prepped ahead of batches and then mixed together every morning to take into work for lunch. (Always thinking ahead guys, that’s the name of the game!) Make this, trust me, you’ll be obsessed.

    Southwestern Roasted Vegetable Salad

    Southwestern Roasted Vegetable Salad

    Ingredients

      For the Crispy Quinoa

    • ¼ cup cooked quinoa
    • 3 tablespoons olive oil
    • For the Salad

    • 2 bunches kale, finely sliced
    • 2 tablespoons olive oil
    • 1 medium lime, juiced
    • ½ teaspoon salt
    • 2 avocados
    • 1 14 ounce can black beans, rinsed and drained
    • ¼ cup crumbled cotija cheese (optional)
    • Kosher salt and freshly cracked black pepper
    • Red pepper flakes to taste
    • For the Roasted Vegetables

    • 2 cups diced sweet potatoes (¼ -inch cubes)
    • 1 cup diced butternut squash (¼ -inch cubes)
    • 2 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • Kosher salt and freshly cracked black pepper
    • For the Cilantro Vinaigrette

    • 1 shallot, roughly chopped
    • 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
    • 1 clove garlic
    • 1/2 teaspoons red pepper flakes
    • 1/2 cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon salt

    Instructions

      For the Roasted Vegetables

    1. Preheat oven to 425 degrees F.
    2. On a large baking sheet, toss together the cubed veggies, olive oil, salt, pepper, cumin and paprika. Once coated, evenly distribute the vegetables on the baking sheet.
    3. Transfer the baking sheet into the oven and roast for 25-30 minutes until they are fork tender.
    4. For the Crispy Quinoa

    5. Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
    6. For the Salad

    7. Toss the kale, olive oil, lime juice and salt in a large bowl and then add piles of the avocados, quinoa, black beans, cotija and roasted vegetables. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
    8. For the Cilantro Vinaigrette

    9. Combine everything in a high powered blender and blend until smooth. Taste and adjust salt and pepper as needed.

    3.1

    https://whatsgabycooking.com/southwestern-roasted-vegetable-salad/



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    Winter Super Food Bowls with Peanut Sauce


    I’m all about Super Food Bowls! I pile my bowl high and load them up with healthy toppings and dressing.  This Winter Super Food Bowl was originally posted in 2015 but I thought it was worthy or re-sharing!  Apparently you all like super food bowls too because they are one of my top 5 posts year after year, alongside my Matcha Green Tea Lattes and my Baked White Cheddar Mac and Cheese (love the contrast between healthy and indulgence here :)).  So I decided to reinvent my super food bowls with winter-y fruits vegetables like broccoli, cauliflower and pomegranate.  Then I topped these bowls off with a light drizzle of a peanut sauce that I’m sharing over on Food52.  At first I was a little hesitant on how all of these flavors would meld together but after tasting, I promise it is a match made in heaven.

    Winter Super Food Bowls with Peanut Sauce • theVintageMixer #healthy #superfoods

    The pomegranate gives the bowls a bright boost that the earthy veggies needed and the creamy peanut butter dressing is like a visit with an old friend.  Speaking of, the day I made these my friend Ashley came over for a visit.  We made the final touches to the bowls then filled our bowls each to our liking before enjoying. That’s the brilliance of these bowls.  You can just line up all of the ingredients and let your family and friends make up his or her own special blend.

    Winter Super Food Bowls with Peanut Sauce • theVintageMixer #healthy #superfoods

    As for the my peanut sauce recipe, it’s uses are many.  I’m sharing 5 more ideas of how you can use it today on food52. Once you have it around your kitchen I don’t think you’ll have a problem putting it to use.  It’s a kitchen staple for us.

    Winter Super Food Bowls with Peanut Sauce • theVintageMixer #healthy #superfoods

    Print

    A winter vegetable super food bowl packed with goodness and topped with a creamy peanut sauce.

    Course:

    Main Course

    Cuisine:

    vegetarian

    Servings: 4 servings

    • 1/2
      cup
      peanut sauce paste
    • 1/4
      cup
      light coconut milk
    • 2
      cups
      cooked quinoa
    • 1
      head
      broccoli
    • 1/2
      head
      cauliflower
    • 1
      medium
      sweet potato
    • 1
      tablespoon
      olive oil
    • 1
      can
      chickpeas,
      rinsed and drained
    • 1
      avocado,
      sliced
    • 1/2
      cup
      pomegranate seeds
    1. Preheat oven to 400 degrees. Break apart the cauliflower and broccoli into florets or slice into bite sized pieces. Peel then cut sweet potato into 1 inch cubes. Toss, these veggies with 1 tablespoon of olive oil then bake on a rimmed baking sheet for 35 minutes or until sweet potatoes are soft and broccoli is crispy.

    2. In a small sauce pan over medium low heat whisk together the peanut sauce paste with the coconut milk. Once warm and combined, set aside.

    3. Lay out all of the bowl ingredients: quinoa, roasted veggies, chickpeas, avocado slices, pomegranates and peanut sauce. Assemble bowls to your preference and drizzle with sauce.



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    5 Essential Techniques to Master


    Cake making is a science. No two ways about it. While we all like to get creative with cooking, successful cake making is all about accurate measurements, temperature control and a few key methods.

    If you don’t end up with a soggy bottom, a sunken middle or disaster bake that even the dog won’t touch, there are 5 different methods to cake making to master.

    Once you understand these, there’ll be many happy baking days ahead. Here they are:

    5 Different Methods of Cake Making 

    1. Creaming Method

    We start with perhaps the most technically accomplished of the methods known as the creaming method.  With this method the butter and sugar are beaten together using plenty of elbow grease until the mix turns pale and creamy. At this point the eggs can be added, bit by bit, followed by the dry ingredients.

    The tricky bit is to avoid the mixture curdling once the eggs are added which can split the mixture resulting in an less than appetizing tough or dry bake.

    Victoria sponge cake is a classic example of one of the most delicious cakes using the creaming method.

    2. All in one method

    If you want to save on washing up, go for a simple all in one bake. Exactly as the name suggests, all the measured ingredients go into the bowl together and the mixing is done in a matter of minutes. 

    Try making this moist and lemony drizzle cake using the all in one method. It’s as simple as weighing out the ingredients, beating them together and then baking.

    3. Melting Method

    Another very straight forward technique, this method tends to yield moister and denser cakes like a rich chocolate cake or fruit cake, as there’s no beating or whisking involved to aerate the mix.

    Instead butter is usually melted before the eggs and then the dry ingredients are added and a chemical raising agent, like baking powder is used to help the cake rise.

    Again, don’t be over enthusiastic with this one – overworking the mixture will result in a dry and tough bake. 

    Put your method to the test with this chocolate cake recipe.

    4. Whisking Method

    This method uses whisking instead of a raising agent to work air into the mix and is ideal if you’re looking for a lower fat lighter sponge as they usually contain no butter.

    Eggs and sugar are whisked together before the dry ingredients are sieved and then folded gently through the egg mixture in batches, being careful not to knock the air out of the mix – otherwise you’ll lose the desired light and airy texture.

    This chocolate log recipe is a great example of the whisking method.

    5. Rubbing Method

    Roll up your sleeves and prepare to get stuck in for this simple method. With this method the fat is first rubbed into the flour, using the finger tips lightly until the mix becomes breadcrumb like. Next goes in the sugar followed by the liquid, like milk. As soon as the liquid is incorporated stop working the mix to avoid a tough end texture. 

    This technique is commonly used for cumble as well as shortcrust pastry and perfect scones. Find the recipe for savoury cheese scones here. 

     

     

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    Oven Fries | Cookstr.com


    Updated February 22, 2018


    This image courtesy of Joseph DeLeo

    Everyone loves French fries, but who’s going to make them at home? They’re messy and require too much babysitting—and besides, they’re hardly the healthiest side dish on the planet. So here is the baked alternative—crispy as you please, but much less fatty than the fried kind. Try them once and see if your family doesn’t love them.

    Serves4 servings

    Preparation Time – Text10 minutes

    Cooking MethodBaking, Roasting

    Easy

    Dietary ConsiderationVegetarian

    Five Ingredients or LessYes

    Taste and TextureCrisp, Salty

    Ingredients

    • 2 large baking potatoes, scrubbed (about 1½ pounds)
    • 2 tablespoons extra virgin olive oil
    • Kosher salt

    Instructions

    1. Preheat the oven to 500°F. Generously grease a large baking sheet.

    2. Cut the potatoes lengthwise into 1/3-inch-thick French fries. Toss them with the oil and ¼ teaspoon salt in a large bowl. Spread them on the pan and roast them in the lower third of the oven for 15 minutes. Turn them over and roast until golden on all sides, about 10 minutes. Sprinkle with salt to taste and serve.


    YOUR RECENTLY VIEWED RECIPES




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    The Miso Soup Recipe That Can Actually Satisfy Me for Dinner


    Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the miso soup recipe that contributing web editor Sarah Jampel just couldn’t live without.

    I can’t tell you the number of times I’ve laughed friends and loved ones straight out of the kitchen for suggesting I eat soup for dinner. Soup?! For dinner?! I’m laughing right now just thinking about it!

    While not quite as outrageous as cookies for breakfast, soup for dinner is, for me, always a straight slide to cereal, macaroni and cheese, and popcorn for dessert. After a draining day, I have no faith that soup—especially one that’s, er, mostly water—can replenish what I’ve lost. Soup with dinner? Sure. Soup for dinner? That’s almost as preposterous as a dinner smoothie.

    Vegan Coconut Lentil Soup

    Well, I’d like to introduce you to the soup that changed my mind, showed me the light, gave this old dog a new trick. This green miso soup from senior food editor Claire Saffitz has the scaffolding of the classic—dashi, miso paste, wakame—but becomes a full meal with the addition of soba (I see you, starch!), edamame (protein, hello), and so many herbs (a sufficient salad, I’d say). It’s also ready in under an hour, with enough hands-off time that I can take a quick nap as I wait.

    dashi

    Peden + Munk

    Dashi, you are not dinner—yet.

    Here’s how it happens. As soon as I get home from work, I climb on the counter in order to fish the kombu and wakame from the high-up area of my pantry that I call “Seaweeds I’ve Collected Over the Years.” This is the most (and only) physically-taxing part of the whole affair. (If you don’t have a seaweed section, you likely have a much more streamlined pantry than I do. Buy some seaweed: It’ll last in a cool, dark spot in your kitchen for practically ever.)

    Before I’ve even shed my coat, I get the kombu soaking in water. Since it hangs out there for 25 minutes, I now have plenty of time to change into sweatpants, feed the begging cats, and gather the other ingredients I’ll need: bonito, miso, frozen edamame, noodles, and herbs.

    I’m still 20 minutes away from a flavorful dashi (next steps: adding the bonito, bringing to a simmer, and letting it steep), but I use this as an opportunity to get lost in Instagram prep all the other ingredients: wash and chop the herbs, prep the wakame, which also needs a 15-minute soak, and bring a pot of water to a boil for the soba.

    cooking-without-recipes-pasta-pantry-soba

    Now that the dashi is done, and the wakame is plump, all that’s left to do is boil and rinse the soba (this halts the cooking process and washes away the excess starch that would otherwise turn the noodles into a gummy nest), return the strained broth to the heat, and add the edamame and wakame. And—most importantly and satisfyingly—the miso! Our star.

    Claire, who’s got four other miso soups up her sleeve, recommends mellow white miso (she likes the South River Brand, and I trust her—she makes puff pastry in her free time, for crying out loud). She also has a super smart method for incorporating the paste while avoiding any clumps: Dollop it into a small sieve, then submerge the set-up in the warm soup and whisk until the miso melts through the holes. Any problematic bits will be caught in the net.

    jammy-soft-boiled-eggs.jpg

    Stir in the herbs, ladle the soup over the soba pile, and there you have it—a soup that actually constitutes dinner. If you are on protein parole, you could add cooked shrimp, silken tofu, a jammy egg, or a fillet of delicately steamed white fish (how dang lovely). This soup would also gladly welcome mustard greens or kale (just spoon the hot broth over top and watch ‘em wilt), sautéed mushrooms, cooked kabocha squash, a squeeze of lime juice, or a splash of fish sauce. Chile oil, why not?

    Look how far I’ve come! Now here I am, suggesting that you eat soup for dinner. So what if I still ate some popcorn for dessert? But I promise I did not reheat any leftover mac and cheese.

    Get the recipe:

    green-miso-soup-with-soba.jpg



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    healthy orange chicken – Hungry Happens


    Have been wanting to make orange chicken for years now and just haven’t gotten around to it.  I knew it would be good but this is exceptional.  Its been a while since I’ve had any form of Chinese takeout.  I used to eat it all the time when I was in my teens and twenties.  Now not so much.  Way too much sodium for this body to process.  But this is definitely going to be in my rotation.  Its healthier and super quick.  And the flavor is superb.. you can really taste the orange flavor through the zest and the juice.  Serves great with rice or quinoa.

    Would like to try this recipe with shrimp next.

    Chicken Ingredients:

    • 1.25 lbs chicken breasts, cubed
    • 2 egg whites
    • 2 tbs arrowroot (or tapioca starch)*
    • salt to taste
    • sesame oil

    Orange Sauce Ingredients:

    • 1/2 cup fresh squeezed orange juice**
    • 1 or 2 heaping tsp orange zest
    • 1 tbs soy sauce
    • 1 tbs brown rice vinegar
    • 1 heaping tbs honey
    • 1/4 tsp sesame oil
    • salt & crushed red pepper to taste
    • 1 large clove garlic, crushed
    • 1 tsp arrowroot +1/4 cup water

    Directions:

    For the Chicken:  In a medium bowl, whisk the egg whites and the arrowroot for about a minute.  Transfer the chicken cubes to the bowl and season with salt to taste, toss to coat.  Let them sit.

    For the Sauce:  In a small pan, add all of the ingredients up to the arrowroot.  Heat on medium until it simmers, then lower heat.  In a small bowl, make the arrowroot slurry.  Whisk together the arrowroot and water.  Cook the sauce for 4-5 minutes and then add the slurry.  Mix in constantly until sauce is thickened, about 1 minute.  Remove from heat.

    Cook the chicken:  Heat 1 tbs sesame oil in a large skillet.  When hot, add the chicken and cook the chicken on low heat for about 7 minutes, moving the chicken around.  You will have to cook in two batches.  When done, toss the chicken with the sauce to coat.  Serve immediately.

    OPTIONAL:  Garnish with scallions and sesame seeds.

    Yields 4 servings.

    NOTES:

    *You can substitute in corn starch or tapioca starch for the arrowroot.

    **You can use store bought OJ.  I tried both ways and the store bought sauce was obviously sweeter.

    …delicious happens



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    Instant Pot Classic Pot Roast


    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There’s something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    Classic Pot Roast….is there anything better? It’s a meal we come back to again and again. It’s loved by all, SO flavorful, and makes me think of home. The only thing better than the ole standby is if it gets easier…which is what this recipe is for! INSTANT POT CLASSIC POT ROAST is all my foodie dreams come true. A fast and easy recipe that cooks all by itself and is sure to please the masses. This is the kind of recipe I always wanted to be able to cook but didn’t know I could. How silly…it’s SO simple. What are you waiting for?

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    If you haven’t had my Mom’s Pot Roast…and I guess none of you have :), then you’re in for a treat. This sauce is TO DIE FOR and you’ll never find a better recipe. This meal just takes me back. Takes me back to family dinners, takes me back to “everybody raise your hand if Mom made a great meal”, takes me back to the basics. I want Henry to grow up knowing these flavors and having those memories. This is what comfort food is all about. It doesn’t take much…just meat, potatoes, and carrots. The perfect recipe.

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    If you’re new to the Instant Pot revolution, be sure to check out our other pressure cooked favorites. We have everything from turkey breast to chicken tortilla soup. Something for everyone!

    In the “Shop This Post” section below I’ve linked to two of my favorite Instant Pots…both 6 and 8 qt. If cooking for a family of 4…I think the 6 quart is more than big enough. If you have a larger family, you might consider the 8 quart. I’m in LOVE with this new found wonder and hope you have fun using it!

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    Enjoy!

    Instant Pot Classic Pot Roast

    Recipe adapted from Simply Sated Perfect Pot Roast

    This INSTANT POT CLASSIC POT ROAST is the only recipe I need in life! There’s something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. My all-time favorite meal.

    Recipe Image

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    5 based on 1 review(s)

    Ingredients

    Instructions

    1. Set Instant Pot to “Sauté”.
    2. Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
    3. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
    4. Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
    5. Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
    6. Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to “Pressure Cook or Manual” on HIGH and set for 55 minutes.
    7. Place the roast in the Instant Pot on top of the trivet.
    8. Place the rosemary and thyme sprigs on the roast.
    9. If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
    10. Pour the broth over the vegetables and roast.
    11. Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
    12. When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
    13. Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
    14. Set the Instant Pot to “Sauté”.
    15. To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
    16. While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
    17. Serve the root vegetables and roast with the hot gravy.
    18. Enjoy!

    7.6.7

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    https://www.thecookierookie.com/instant-pot-classic-pot-roast/

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    Meet The Author: Becky Hardin

    Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!



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    Triple Almond Energy Balls (vegan, grain-free, naturally sweetened) — Oh She Glows


    One of my biggest challenges when photographing beige- or blah-coloured recipes is making them look as appealing as they taste…the struggle is real! Dishes like curries, brownies, oatmeal, energy balls, etc. tend to look a bit sad through the camera’s lens. If you want a giggle, check out one of the very first beige/brown recipe photos I ever took on the blog. I posted this Pumpkin Banana Bran & Oatmeal Muffin recipe way back in 2008 (holy cow, I’m a blogging DINOSAUR! lol). 

    A good trick I’ve learned through countless trial and error (mostly error…and a few curse words) is that I need to add a lot of colour to photos even if the food itself isn’t colourful. It probably seems obvious, but with so many other things going on for a photo shoot (cooking, food styling, camera settings, lighting, etc.) it can be easy to forget the importance of planning for colour. If I’m shooting oatmeal or plain Jane muffins, I try to add some enticing fruit on top and more pops of colour on the table itself—a bright green Matcha tea, fresh flowers, a glass of OJ, or a colourful cloth napkin (without being too busy) can all create a gorgeous photo when the food itself looks pretty blah. This approach helped me photograph these flourless breakfast muffins (recipe to come!) and I’m pleased with how the app photo turned out!

    I wasn’t quite as happy with the photo shoot of these energy balls because I had to rush (when naptime’s over, it’s OVA), but they’ll just have to do! I love how the colourful garnishes I added made the energy balls go from blah and beige to vibrant and enticing. I rolled them in fun pops of colour and a variety of textures: beet-coloured shredded coconut, ground pistachios (so pretty and chewy!), hemp hearts, and cocoa powder. I loved them all. I also tried rolling some in Matcha green tea powder, but they were soooo bitter. That one was a big NOPE! Cutting the Matcha with powdered icing sugar might’ve worked better, but I wanted to keep these bad boys naturally sweetened, so I opted to skip the Matcha altogether. To make the pink-hued shredded coconut, I added some beet juice (prepared the same way as my Vegan Sugar Cookies’ Pink Frosting) to the shredded coconut in a bowl. I put a plastic bag over my hand so it wouldn’t get stained in the process (#fancy) and then I “massaged” the beet juice into the shredded coconut until it was dispersed. It worked wonderfully and the result was so pretty! I sprinkled my leftover coconut on oatmeal.

    Rest assured though, these nutty energy bites are just as good eaten as-is!  I love keeping a stash in the freezer for quick snacking, and find the texture gets even better when they’ve been frozen too.

    Also a quick note that I won’t be posting this Friday’s Ask Angela as I’ve come down with the flu (luckily today’s blog post was created last week so I could still share it). It was bound to happen as I’ve been taking care of two sick little ones, while up a lot at night and nursing to boot. I hope everyone has a very happy weekend and that you’re feeling well. I know where I’ll be…curled up with a big bowl of soup (hopefully my Golden Spiced Lentil Soup!) and warm lemon water. I’ll be a bit delayed replying to your reviews, questions, and comments this week, but please know that I will reply as soon as I’m feeling better!


    Yield
    11 to 12 balls
    Prep time
    Cook time
    0 Minutes
    Chill time
    60 Minutes (optional)

    Ingredients:

    • 1 cup (155 g) raw almonds
    • 1/2 cup (75 g) raw cashews
    • 1/2 cup (115 g) tightly packed pitted Medjool dates*
    • 2 tablespoons (30 mL) roasted almond butter or raw cashew butter
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon fine sea salt, or to taste
    • 1/4 teaspoon almond extract, or to taste
    • 5 teaspoons (25 mL) water, or as needed**
    • Shredded coconut, hemp hearts, ground shelled pistachios, or cocoa powder, for rolling

    Directions:

    1. Add the almonds and cashews to a food processor and process into a coarse crumb. Be sure not to overprocess the nuts into butter.
    2. To the nut mixture, add the pitted dates. Process again until the dates are finely chopped.
    3. Next, add the roasted almond butter (or raw cashew butter, if using), cinnamon, salt, almond extract, and water (starting with a couple teaspoons) to the processor bowl and process again until the mixture comes together into a dough. You should be able to easily roll the dough into balls without them feeling dry or crumbly. If the dough is too dry, add more water one teaspoon at a time and continue processing until the mixture moistens to desired consistency.
    4. Roll the dough into 11 to 12 golf ball-sized balls. If using, roll each ball in your garnish of choice: shredded coconut, hemp hearts, ground shelled pistachios (or other nuts), or cocoa powder.
    5. Chill the balls in the freezer for about an hour to firm up, or feel free to eat them at room temperature if you can’t wait that long! Leftover balls will keep in an airtight container in the freezer for a few weeks. You can also store them in the fridge in an airtight container for several days if you prefer.

    Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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    Abundance Kale Salad with Tahini Dressing


    ABUNDANCE Green Salad with Savory Tahini Dressing! 30 min, full of fiber and nutrients! #vegan #glutenfree #salad #plantbased #healthy #recipe #minimalistbaker

    Who else hates airplane food? Assuming that’s just about everybody, allow us to offer up a better alternative.

    Lately when flying, we’ve been craving big, hearty salads. Bonus: They’re easy to pack to go for travel! This 30-minute salad is customizable and insanely satisfying, and it features my NEW favorite savory tahini dressing! Let’s do this!

    ABUNDANCE Green Salad with Savory Tahini Dressing! 30 min, full of fiber and nutrients! #vegan #glutenfree #salad #plantbased #healthy #recipe #minimalistbaker

    This salad starts with roasted vegetables, which we love adding to salads for extra flavor and heartiness.

    You can choose your favorites. We went with sweet potato, cabbage, and zucchini. You can even keep them oil-free by following this Oil-Free Roasted Vegetable recipe.

    ABUNDANCE Green Salad with Savory Tahini Dressing! 30 min, full of fiber and nutrients! #vegan #glutenfree #salad #plantbased #healthy #recipe #minimalistbaker

    The dressing is kind of the star of the show. It starts with tahini and is flavored with fresh garlic, garlic powder, a pinch of sea salt, and coconut aminos. The result is a creamy, luxurious, savory dressing that pairs perfectly with the flavors in this salad (and just about every other salad, for that matter).

    All that’s left do to is choose your additional toppings, such as kimchi, quinoa, crispy chickpeas, or sprouts! And don’t forget the avocado – always avocado.

    ABUNDANCE Green Salad with Savory Tahini Dressing! 30 min, full of fiber and nutrients! #vegan #glutenfree #salad #plantbased #healthy #recipe #minimalistbaker

    We hope you LOVE this salad! It’s:

    Mega satisfying
    Customizable
    Super delicious
    Healthy
    Colorful
    Portable
    & So easy to make

    This would make the perfect weeknight meal or side when you need something on the table fast. As we mentioned before, it would also pack up nicely to take along on road trips or flights (we just keep it refrigerated as long as possible and then eat it as soon as the plane takes off for freshness).

    This salad would pair well with my Romesco Soup with Smashed Chickpeas, Sweet Potato Black Bean Burgers, Rich Red Curry with Roasted Vegetables, 1-Pot Everyday Lentil Soup, or Vegan Pumpkin Mac ‘n’ Cheese!

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

    ABUNDANCE Green Salad with Savory Tahini Dressing! 30 min, full of fiber and nutrients! #vegan #glutenfree #salad #plantbased #healthy #recipe #minimalistbaker

    Abundance Kale Salad with Savory Tahini Dressing

     

    An abundant kale salad with roasted sweet potato, zucchini, avocado, sprouts, crispy chickpeas, and kimchi! Topped with a savory tahini dressing, this salad makes the perfect 30-minute meal or side.

    Author:

    Recipe type: Entrée, Salad

    Cuisine: Vegan, Gluten-Free

    Serves: 4

    Ingredients

    ROASTED VEGETABLES

    • 1 zucchini (150 g), sliced in 1/4-inch rounds
    • 1 medium sweet potato (150 g), sliced in 1/4-inch rounds
    • 1 cup (70 g) shredded red cabbage
    • 1 Tbsp (15 ml) melted coconut oil (or sub water or use our method for oil-free vegetables)
    • Pinch sea salt
    • 1/2 tsp curry powder (or store-bought)

    DRESSING

    • 1/3 cup (80 g) tahini
    • 1/2 tsp garlic powder, plus more to taste
    • 1 Tbsp (15 ml) coconut aminos, plus more to taste (or sub tamari or soy sauce)
    • Pinch sea salt (omit if using tamari or soy sauce, as the flavor is more intense)
    • 1 large clove garlic, minced (~3 g)
    • Water to thin (~1/4 cup or 60 ml)

    SALAD

    • 6 cups (~300 g) mixed greens (kale, romaine, mixed greens, etc.)
    • 4 radishes, thinly sliced (18 g)
    • 3 Tbsp (30 g) hemp seeds
    • 1 ripe avocado, cubed (146 g)
    • 2 Tbsp (30 ml) lemon juice or apple cider vinegar

    TOPPINGS optional / choose your favorites

    Instructions

    1. If serving with quinoa or crispy chickpeas, prepare at this time (follow links / see notes for instructions). Otherwise, proceed to step 2.
    2. Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet. Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.
    3. In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.
    4. Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.
    5. Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.
    6. Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days. Chickpeas should be stored separately at room temperature to maintain crispiness.

    Notes

    *To prepare quinoa, add 1 cup (184 g) quinoa, a pinch of salt, and 1/2 tsp curry powder (optional) to a small saucepan over medium heat. Toast for a few minutes, stirring occasionally. Then add 1 3/4 cups (420 ml) water and bring to a boil. Once boiling, reduce heat to low and simmer covered for 18 minutes or until all water is absorbed. Remove from heat and let cool (uncovered) until serving.
    *Nutrition information is a rough estimate for 1 of 4 servings with all of dressing, with oil, and without optional toppings (quinoa, chickpeas, etc.).

    Nutrition Information

    Serving size: 1/4 of salad with dressing Calories: 410 Fat: 30.6 g Saturated fat: 7 g Carbohydrates: 27.6 g Sugar: 3.5 g Sodium: 143 mg Fiber: 8.7 g Protein: 12 g

    3.5.3226

     



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