Tuesday, January 31, 2017
This is a super simple, super fast dinner - Boneless Pork Chops with a Green Curry Sauce! Full recipe in the comments! [OC]
http://ift.tt/2kSHhp8
bon appetit
What can I make with "salted lemons"?
Had to repost this because I forgot the flair!
Yesterday, my neighbors gave me a jar of salted lemons. She said she just packs a sterilized jar with fresh picked lemons and a bunch of kosher salt and then keeps it in the fridge. They are not fermented (she said sometimes that's how people use them). I was thinking about picking up some chicken and chopping a few chopped lemon quarters to a pan, but is there something more I could do with this?
Question about cooking sugar syrup
I have a recipe for Fluffy Brown Sugar Icing {Pat's recipes} and it calls for cooking the sugar syrup "until the syrup drops like a hair from a spoon (about 10 minutes." I would love to know what temperature that is on a candy thermometer. Can anyone help?
Homemade French Bread Baguette Recipe - Perfect for any kind of filling (sandwich)
A traditional French Bread Baguette bread is the icon of French cuisine. Very tasty and easy to digest bread can be eaten with a variety of main dishes. It can be eaten at breakfast, lunch and dinner. You can make a baguette without a bread machine with this recipe. Let’s get started.
Servings: 2 pieces of Baguette Bread
Ingredients for French Baguette Recipe
-
50 g yeast
-
5 cups warm water
-
2 teaspoon salt
-
1 tablespoon olive oil
-
About 14 cups bread flour
Method
-
Mix the yeast with water, add salt and oil and mix them well until a smooth dough. Knead the dough preferably 10-12 minutes by hand. Cover and let it rise for 30 minutes.
-
Press the dough in the bowl and let rise for another 30 minutes.
-
Knead the dough properly on the work surface. Divide it into four parts, roll out lengths and place on an oiled sheet.
-
Lightly flour them on the top. Cut a few cuts in the bread with a sharp knife and let rise 20 minutes under a cloth.
-
Preheat oven to 250 °C. Bake in the oven for about 15 minutes until they are golden. Let baguette cool without the canvas, so they retain the crisp crust.
-
Your French baguette bread is ready to eat. Make a sandwich with your favorite filling and enjoy.
I need a quick and easy bread pudding recipe.
I am craving something comforting that is sweet and savory. I think a delicious bread pudding would do just the trick. I have never made one before and need ideas on how to make this happen!
**Duck Chow Mein** This duck chow mein recipe is so simple and easy to make and is packed full of flavor.
If you are on a low-carb diet, serve without the noodles or over a bowl full of riced
cauliflower or quinoa. You can also add other assortments of vegetables such
as bell pepper, red cabbage, bok choy, baby corn and bean sprouts.
Serves 6
Marinade
Clean duck breasts and slice into 1/4 inch thin strips and place into a glass dish
or pan. Mix all marinade ingredients in a small bowl and pour over meat.
Cover with plastic wrap and marinate for 1 hour or overnight.
- 6 Duck breasts
- 1 cup orange juice
- 1 teaspoon rice wine vinegar
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
Chow Mein Ingredients
- 24 ounces chow mein noodles (cook as directed)
- 2 tablespoons canola or avocado oil
- 1 cup carrots, finely chopped
- 4 green onions finely chopped
- 1 teaspoon garlic finely chopped
- 8oz sliced water chestnuts
- 2 cups shredded cabbage
- 2 cups snow peas
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
Directions
- Drain duck meat from marinade and set aside. Heat a large pan or wok over
medium-high heat and add oil. Add duck and quickly cook for about 1-2 minutes. - Stir in carrots, onions, garlic and water chestnuts and cook for about 1 minute.
- Add cabbage, snow peas and continue to cook for about 1-2 minutes until cabbage
is wilted. - Add the soy sauce and hoisin sauce and stir everything together.
- Add the chow mein noodles and toss to coat. Serve immediately.
Garnish with chopped cilantro, green onions and hot chili oil.
This Recipe Is Published Here
Eggs, Avacado, and Steel-Cut Oats. Simple, but filling and delicious
http://ift.tt/2kc7Cz2
bon appetit
These are the top words used in /r/recipes titles this month weighted by score. You guys really love your chicken!
http://ift.tt/2kcb4ts
bon appetit
Creamy Sweet Potato Thai Red Curry
Ingredients 1 tablespoon coconut oil 1 medium sized white onion, peeled and finely diced 2 large sweet potatoes, peeled and cubed 1 cup green beans, chopped into three bite sized pieces) 1 red pepper, thinly sliced 3 tablespoons red thai curry paste 1 400g can coconut milk 8 kaffir lime leaves (optional but highly recommended) Salt + pepper, to taste Fresh coriander, to garnish 2 cups cooked white or brown rice, for serving 1 lime, cut into wedges (optional)
Directions Add the onion to a large frying pan or wok with the coconut oil. Fry for approximately five minutes. Add the curry paste and stir into the onions. Fry for a couple of minutes before adding the coconut milk. Add the vegetables and turn the stove to a high heat. Bring the curry to boil and leave boiling for the remainder of the cooking time. Stir occasionally. Add the kaffir limes leaves, salt + pepper and chopped chilli if desired. While the curry is cooking, prepare your rice. Cook as per instructions on packet. Strain and set aside. White rice should only take ten minutes to cook, so is a much faster option than brown rice for nights when you are short on time. To serve, top with fresh coriander and a slice of lime.
Visit the website here: http://ift.tt/2jQwNq7
crispy Vegetable Pancakes with Soy-Garlic Dip!
Hi, I made this with my family over Lunar New Years in Seoul. Perfect for a family lunch on the weekends or mid-day snack. Plus, its healthy and fun! Make a mess, have fun and enjoy this dish! Quick video walk-thru and prep-tips
Pancake ingredients (Serving size for 4):
- Potato – Length of pointer finger (explained in video)
- Carrot – Length of pointer finger
- Zucchini – Length of pointer finger
- Onion – Half of one onion
- Chives – 15 stalks
- Cayenne Red pepper ( – 1 pepper (optional)
- Chungyang Green Chili Pepper – 1 pepper (optional)
- Flour – 2 cups
- Water – 1 and 1/3 cups
- Salt – 1 tablespoon
- Sugar – 1/2 tablespoon
Dipping Sauce:
- Soy sauce – 3 tablespoons
- Vinegar – 1 tablespoon
- Minced garlic - 0.5 tablespoon
- Korean red chili flakes – 0.5 tablespoon
- Sugar – 0.5 tablespoon
- Spring Onion or Scallions – 1/3 of the stalk
- Sesame seeds - Handful (Garnish – optional)
Instructions:
- Cut potato, carrot, zucchini into the length of your pointing finger
- Then cut them into julienne cuts (long thin strips)
- Slice onions into thin strips and cut both peppers into thin circles
- In a mixing bowl, pour in the flour, salt, sugar and water.
- Beat two eggs in a separate bowl and then pour into mixing bowl; then mix all ingredients thoroughly
- Then mix vegetables thoroughly into the batter (Get in there with your hands!)
- Turn on frying pan onto medium low heat and coat with some vegetable oil (be generous with the oil)
- Take one tablespoon of the batter and vegetables and gently place onto frying pan (you can use another spoon over the top to prevent from falling)
- After about 30-45 seconds, give the pancakes a flip (Check to see if they have browned on the other side) (explained in video)
- Pour one tablespoon of oil into the frying pan after you flip – then let the other side brown as well
- For the dipping sauce, slice the spring onions into small thin circles and then mix in with all of the other ingredients listed above in a small bowl
Further comments:
- Make sure not to press down on the pancakes while it is cooking
- How long it takes to brown really depends on your heat and type of frying pan – play around with first batch!
- Make sure to try it out with the dipping marinade sauce!
Monday, January 30, 2017
**Molasses baked beans with apple and sage** – classic comfort food with a twist…
Ingredients:
- 2 cups dried white beans (navy is my favourite)
- 1 slice bacon (omit for vegetarian version)
- 1 onion, chopped
- 1 carrot, chopped
- 2 apples, peeled and cut in chunks
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup maple syrup
- 1 Tbsp Dijon mustard
- 1-2 Tbsp. chopped fresh sage (or ½-1 Tbsp. dried)*
- 2 cloves garlic, minced
- 1/2 tsp. salt
- Generous pinch of pepper
- 1 1/2 cups water
*Can substitute thyme.
Instructions:
-
Soak 2 cups of dried navy or white beans in water overnight.
-
The next day, drain the beans, put them in a pot and cover with water.
Bring to a boil, and simmer for 45 minutes. -
Fry the bacon, discard pan drippings and roughly chop.
-
Drain the beans and put them in a large ovenproof pot with a tight fitting
lid, or a bean crock. Add the bacon, chopped carrot, onion and apple. -
Mix together the molasses, maple syrup, Dijon, sage, garlic, salt,
pepper and water and pour over the beans. (Add additional water, if
required, so beans are just covered.). -
Cover the pot and cook at 275 F for 4-6 hours, until tender.
Stir occasionally and add water if necessary so the beans do not dry out.
Take the lid off for the last hour of cooking to help the beans brown and to
thicken the sauce.
This Recipe Is Published Here
Looking for refriend beans like I've had for breakfast in Central America. Please help, the cravings are real!
In both Nicaragua and Guatemala I've been served a very dry, slightly salty bean paste for breakfast. Any help replicating this in my Canadian home would be greatly appreciated!
**Shorwa Birinj (Rice Soup)** Below you will find the recipe for Afghan rice soup. This soup is full of vegetables, meat, and rice.
If you are feeling under the weather or know someone who is, make this soup.
It will help soothe the soul.
Ingredients
- ½ cup short-grain rice
- 2 - 4 oz lamb or chicken
- ½ cup vegetable oil
- 1/4 cup fresh dill
- 1 tomato
- 1 medium potato
- 1 medium carrot
- 1 medium fresh onion
- salt and pepper
Directions
-
Peel and cut potatoes into 1 inch cubes. Scrape and cut carrot into 1 inch cubes,
Peel, halve and finely chop the onion. Finely chop the dill and tomato. Cut the meat
into small pieces -
Heat the oil in a soup pot over medium-high heat, add the onions and meat
along with a pinch of salt and a few grinds of pepper, saute until soft and golden. -
Wash the rice and put in the pot and cover with about 4 cups water.
-
Add the dill and vegetables
-
Bring to a boil, cover with a lid, leaving it slightly ajar, then turn down the heat
and simmer until the rice is soft and the meat and vegetables cooked, stirring from
time to time, for about 40 minutes. -
Taste the soup and season with salt and pepper.
-
Serve with fresh naan.
This Recipe Is Published Here
[help] Have ingredients but not recipe (Cambodian/Chinese Chicken)
I've had this list on my fridge for over a year now; back when I lived with my chinese friend his mom made some great chicken and she listed off the ingredients but never gave me the quantities. I was wondering if anyone could recognize what it is from that alone:
Chicken Breast
Maranaded with:
Oyster Sauce Soy Sauce Sesame Oil Brown Sugar Honey Powdered Garlic Black Pepper Clove Garlic Onions
All I know is it tasted super special awesome and I'd like to make some tonight. If yall can't figure it out I'll just put things in a bowl and call it good _^ Thanks
Looking for recipes for a hibrow/lowbrow potlatch
A couple of friends are having a get together that involves mixing high end and low end recipes. Some of the ideas are buffalo frog legs, or foie gras poutine.
I'm having trouble coming up with anything that fits the theme and am hoping to find some ideas somewhere.
Thanks for any leads.
Looking for a Pickle Soup recipe.
At a potluck recently I tried pickle soup. I would love to recreate it but unfortunately couldn't get the recipe. Here's what I know about it...
It was a Polish recipe
There were drop noodles
There was dill
Was thickened with sour cream
Broth tasted like chicken broth
Pickles were shredded and added at the very end
4-Ingredient Seasoning Mix - Put it on everything!
I've been playing around with ratios to make a good savory seasoning mix, and I've finally found the sweet spot. I have this in a shaker in my kitchen next to my salt and pepper now. It goes well on a large variety of things.
-
4 parts smoked paprika
-
2 parts ground mustard
-
1 part granulated garlic (1/2 if using garlic powder)
-
1 part cayenne pepper
The smoked paprika is in the foreground for a smokey/sweet flavor, followed up by a savory base of ground mustard and garlic. Then a little cayenne pepper for just enough kick. Since it's majority paprika, which is somewhat mild compared to other spices, you can liberally add it directly to what you're eating without worrying too much about overdoing it (unlike straight up garlic powder, etc.). No salt either, so you don't have to worry about increasing the sodium of whatever you're eating. And the 4 ingredients keep the flavor relatively simple, so it won't conflict with too many other flavors.
It goes great on eggs, chili, french fries, grilled chicken / other meats, potatoes, in grilled cheese, mac and cheese, soups, burgers. I'm experimenting with making a sauce version of it for sandwiches, I'm thinking equal parts ketchup and mayo with some amount of the seasoning mix.
I don't have a title for it right now, so I'm just labeling it Food Improver in my kitchen.
My Grandmothers Hamburger Soup
This is my favorite meal, my Grandmothers Hamburger Soup. My Grandmother used to make this all the time for my mother as a child, then my mom would make it for us, and now I've started to make it. It's sort of like a stew and a chilli had a baby. It's great for cold winter dinners. Eat it with some delicious bread, dip it in. I hope someones tries it and loves it as much as me. I've made it for friends before, and they've told me I could sell it in a restaurant! (i don't know if it's that good)
Hamburger Soup
1 1/2lbs Hamburger
1 28oz diced tomatoes
2 cup water
3 cans consume (beef broth)
1 can tomato soup
4 carrots chopped
3 cellery chopped
1 bay leaf
1/2 tsp thyme
8 table spoons barley
1 med onion chopped
optional: Hot sauce to taste.
Instructions:
cook ground beef and onions
combine with everything else
bring to a boil
reduce heat, simmer 2 hrs
stirring often
eat
Delicious Beef Stroganoff With gentle Mashed Potatoes
Hi guys, my name is Nikita and today i wanna show you easiest and really tasty recipe - Beef Stroganoff With Mashed Potatoes. Even a kid can do that. I hope you like it - https://www.youtube.com/watch?v=_k8atDIsd-g :) Sorry, if i breaking rules of that site and can't post any links there, thanks;)
Grilled Mozzarella Chicken
This is such a simple, easy dish to make, you will go to this recipe time and again when you are time poor and looking for a meal with great flavour and little effort required. Grilled chicken provides the base of this dish which is marinated in a wonderful honey, soy & worcestershire sauce. Wrapped in bacon, topped with BBQ sauce and mozzarella cheese which is also melted under the grill and you have a mouth watering result.
Ingredients
• 4 Chicken Fillets breast fillets
• 8 slices Bacon
• 8 tbsp BBQ Sauce
• Shredded Mozzarella Cheese
Marinade
• 3 tbsp Honey
• 3 tbsp Soy Sauce
• 3 tbsp Worcestershire Sauce
• 1/2 tsp Minced Garlic
• 1/2 tsp Salt
Instructions:
1. In a medium bowl mix the honey, soy sauce, worcestershire sauce, garlic and salt. Stir until well combined
2. Cut breast fillets in half, add to bowl and cover with the marinade. Marinate for 15 minutes.
3. Place chicken pieces on a baking tray and baste with the marinade.
4. Place under grill and cook for 5 minutes.
5. Remove from grill, turn chicken pieces over and baste with marinade.
6. Place under grill and cook for a further 5 minutes.
7. Remove from grill and wrap each piece with a slice of bacon.
8. Place under grill and cook a further 7 - 8 minutes, until bacon is cooked.
9. Remove from grill and spread 1 tbsp of BBQ sauce on each chicken piece.
10. Spread shredded mozzarella over each piece and place back under grill. Grill a further 1 - 2 minutes until cheese is melted.
11. Remove from grill and serve.
For pictures & more follow the link below:
Grilled Mozzarella Chicken
Sunday, January 29, 2017
[Question] What recipes can Worcestershire and Hoisin sauces can be used?
I heard they are good for marinades. I've also tried sauted porkchops in hoisin sauce (kinda good actually). But is there anything else I can cook with these? Thanks
Looking for tacos
Okay people, this is coming from a starving college student. Tuesday is right around the corner and that means Taco Tuesday. I'm looking for your best taco recipes. Anything is fine, though if it is too expensive I probably won't be able to afford it.
Mongolian Beef BBQ Sauce
So we had Lee Kum Kee Mongolian Beef BBQ the other night and it tasted so good -- sweet and tangy. But my SO found it too spicy -- chili peppers are the third ingredient listed. Anyone got a recipe similar in taste that I could make from scratch and control the heat level?
I love this subreddit, so I decided to put together a post of my 10 favorite recipes with pictures! Hope you like them! [OC]
I really love this subreddit and I wanted to share a few of my favorite recipes that I love to make regularly. I was torn between posting these individually vs. a mega post, but I think it'd be nice to have them all in one spot. I'm going to do the cliffs notes versions in this post and I've also linked out to the full recipe if you want to see process pictures or read the full recipe! Most of these are recipes that I make throughout the week, so if you want to shake up your weeknight routine, this might be a good place to start!
As always, feel free to PM me with any questions or issues with the recipes!
1. Skirt Steak with Grilled Scallions, Mushrooms, and Baby Sweet Potatoes and a Light Salad. Recipe and pictures here.
Make the homemade dressing by pulsing lemon juice, mascarpone cheese, garlic cloves, whole grain Dijon mustard, extra virgin olive oil, and salt and pepper together in a food processor. Chill until dinner.
In a grill pan or roasting pan, toss halved baby sweet potatoes in olive oil and salt and pepper. Roast for 20 minutes until cooked through. After 20 minutes, add whole scallions and sliced shiitake mushrooms and roast until all vegetables are cooked through and charred around the edges. 15 mins before the veggies are finished, sear the skirt steak (seasoned w/salt and pepper) for 3-5 mins per side until cooked to your liking. Rest for 5-ish minutes before thinly slicing cross-wise.
Serve: Divide veggies and sliced steak between plates. Arrange arugula around the veggies and drizzle with the dressing. Enjoy!
2. This is my favorite chili ever! Chipotle Chicken Chorizo Chili. Recipe and pictures here.
Boil a whole 3-4lb chicken with 5 cloves of garlic in 7 cups of water for 40 minutes until cooked through and very tender.
While the stock cooks, dice several bell peppers and a medium onion. Remove any casings from your chorizo if using links. Drain and rinse black beans.
Remove the chicken from the stock and discard the garlic. Strain the stock through a fine mesh sieve and then chill the stock in front of a window to bring the fat to the top. Wipe out the stock pot and then brown the chorizo in it. Remove the chorizo from the pot. Heat olive oil in the same pot and cook the peppers and onions until beginning to darken around the edges about 10-15 minutes, stirring regularly.
While the vegetables are cooking, shred the chicken flesh and discard the carcass. Skim the fat from the stock and set aside 2-1/4 cups for the chili. The rest of the stock can be frozen for later use.
Crank the heat on your veggies and add the stock, using a spoon to scrap up browned bits on the bottom of the pot. Add a small can of chipotle sauce, green chilis, beans, fire-roasted tomatoes, chicken and chorizo, and a dash of cayenne powder if desired. Season with salt and pepper and cook for 20 minutes.
Serve: Divide soup between bowls and top with sour cream, minced chives. minced red onions and serve with lime wedges.
3. Creamy Clam Linguine with Spicy Fennel & Pancetta. Recipe and pictures here.
Brown pancetta until crispy in a large pot. Set aside, reserving the fat in the pot.
Add the finely chopped fennel, garlic, and Thai chili peppers and turn the heat to medium high. Cook, stirring frequently, until browned and softened, about 10 minutes. Season lightly with salt and pepper.
Make the fennel salad by adding finely sliced fennel to a bowl with minced Thai chili pepper, lemon juice, parsley, extra virgin olive oil, salt and pepper. Toss to coat and refrigerate.
To the pot with the cooked fennel, add chicken stock and lemon juice and strips of lemon zest to the pot and stir, scraping up any browned bits from the bottom of the pan. Carefully add the clams and then cover the pot. Cook for 5-7 minutes or until the clams have opened up.
Boil broth for 10 mins until reduced, add drained white beans and cook for an additional 10 minutes. Add heavy cream and reserved pasta water and cook until thickened. Add linguine and toss to coat. Add the clams.
Serve: Divide clams and linguine between bowls. Top with the spicy fennel salad and crispy pancetta.
4. Steak, Eggs, and Mushroom Barley Bowls. Recipe and pics here.
Make barley according to package instructions.
Make sauce base: in a medium bowl, combine the soy sauce, Chinese rice wine, sugar, and fish sauce and stir to dissolve the sugar. Set aside.
Heat butter and olive oil until melted. Brown some mixed mushrooms (like maitake, shiitake, cremini, oyster, etc.) until well browned and crispy around the edges.
In a saucepan, heat 1/3 cup canola oil until hot. Brown sliced shallots until crispy, just a few minutes. Immediately remove from heat and transfer to paper towels. Once the shallot oil has cooled, transfer to the sauce base and whisk to combine.
Once the mushrooms are browned, add sliced scallion whites, sliced garlic, and 1 tablespoon more of butter. Cook until the garlic has just started to brown. Transfer the mixture to a bowl and wipe out the pan.
Meanwhile, make 2 soft boiled eggs. (7 minute eggs)
Sear skirt steak until cooked to your liking.
Serve: Divide barley between bowls and top with mushroom sand sliced steak, halved soft-boiled eggs and crispy shallots. Garnish as you like! I recommend cilantro, thinly sliced jalapeño, and sliced scallion greens.
5. My favorite weeknight meal, so tasty and SO easy to throw together! Ginger Scallion Tilapia with Crispy Ginger. Recipe and pics here.
Make rice according to package instructions,
Microwave 3 tablespoons rice wine, the soy sauce, sugar and 5 tbsps water. Microwave for 45 seconds and stir to dissolve the sugar.
In a baking dish, arrange tilapia and sprinkle with 3 tbsps Chinese rice wine and top with very thinly sliced ginger. Season with salt and pepper and bake for about 12 minutes. Do not overcook.
Remove the baking dish from the oven & remove the ginger from the tilapia. Arrange sliced whole scallions over the fish and then pour half the sauce over the tilapia.
Fry the reserved ginger slices in 1/3 cup canola oil for 45 seconds to 1 minute until very crispy and browned. Pour the oil and ginger slices over the tilapia and serve.
Serve: Divide rice between bowls and top with tilapia, scallions, and a few slices of crispy ginger. Serve with additional sauce.
6. Easy Lemon Butter Swordfish. Recipe and pics here.
Heat olive oil in a skillet and fry swordfish steak (seasoned with salt and pepper) until it reaches 135ºF, about 5-6 minutes per side. Add 1 tablespoon of butter to the skillet and melt it. Add 1/4 cup chicken stock, juice of half a Meyer lemon, minced herbs (like thyme, sage, rosemary), and minced garlic.
Serve: Spoon sauce over the fish and serve with two thin slices of Meyer lemon.
7. Chicken Piccata! Recipe and pics here.
Dredge seasoned, thin sliced chicken breasts (you may need to pound them to 1/4'' thickness) in Wondra. Brown chicken in batches in olive oil and keep in a warm oven.
In the same skillet, add minced shallots and cook until translucent, add chicken broth and thin lemon slices, scrape up any brown bits from the skillet. Cook for 20 minutes until the lemon slices are very soft before adding capers and lemon juice and bring to a boil. Reduce heat to a simmer and stir in heavy cream, butter, and minced parsley. Simmer for 10 minutes until thickened. Toss angel hair pasta and a bit of reserved pasta water in the sauce to coat before removing from heat.
Serve: Divide noodles between bowls and top with chicken and a few slices of lemon wedges.
8. Super Simple Shrimp Chowder. My husband almost lost his mind when I made this...he absolutely loved it. Recipe and pics here.
Peel and devein 3 lbs of shrimp. (You can use less shrimp, but I really went nuts.) Roughly chop most of the shrimp, leaving about 15-20 whole. Reserve the shrimp shells
Heat 2 tablespoons of butter in a large pot and then add the shrimp shells, mashing them against the bottom of the pot as you cook them. Add 8 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain and reserve the stock. Discard the shrimp shells.
Wipe out the stock pot and cook bacon lardons until crispy. Add chopped leeks and cook until softened. Add chopped potatoes, tomatoes, and a can creamed corn. Pour in reserved stock and bring to a boil. Reduce heat to a simmer and season with salt, pepper, celery salt and cayenne powder to taste. Simmer for 30 minutes. Increase to medium high before adding all the shrimp and cook for about 7 minutes until shrimps are mostly cooked through. Add heavy cream and cook for another 5 minutes until shrimp are completely cooked through and the soup is a little thickened.
Serve: Divide soup between bowls and top with minced chives and a sprinkle of cayenne powder.
9. Shrimp Pasta with Parsley Breadcrumbs. Recipe and pics here.
Toast sliced Italian bread, each topped with a drizzle of olive oil, salt, pepper, and one lightly crushed garlic clove. Bake until very crusty and browned, about 20 minutes in a 300ºF oven.
Heat olive oil in a skillet and add sliced garlic and crushed red pepper. Cook very quickly until aromatic (don't burn the garlic!). Add anchovies and capers, lightly mashing the anchovies with your fork until they've melted. Add a drizzle of oil from the anchovy tin. Add 28 oz. can of whole tomatoes and use a wooden spoon to break up the tomatoes. Add a pinch of sugar and cook for 20-30 mins on low heat. Season with salt and pepper.
Remove bread from oven and add all the garlic cloves plus 2 slices of bread to a food processor and pulse until crumbly. Add parsley and Parmesan cheese and pulse until well combined. Season lightly with salt and pepper. Reserve the rest of the bread for dippin!
Add whole, peeled shrimps to the sauce and cook until just cooked through. Add reserved pasta cooking water and spaghetti to the sauce and toss to coat.
Serve: Divide shrimp pasta between plates and top with parsley breadcrumbs. Enjoy!
10. Bonus, Brunch! Salmon Scrambled Egg Toasts! Full recipe here.
In a small bowl, whisk 6 large eggs, minced chives, and 2 tbsps crème fraîche. Melt butter in a skillet and add eggs. Season lightly with salt and pepper. Cook, gently scraping the eggs up from the pan until the large curds formed and the eggs have just set. About 3-4 minutes. Don't overcook.
Top toast with scrambled eggs and a few pieces of smoked salmon and sprinkle of minced chives. Serve with a light salad and sliced tomatoes.
[Monday] What are your recipe questions?
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
Easy dessert for large group of guys?
I am looking for an easy dessert idea for a group of 50 college guys. Previously my layered cookie, oreo and brownie mash up was a big hit with them. It was relatively few ingredients and I am looking for something like that again. I would prefer something that I would just make in a pan instead of small individual items like cake pops, etc. Thank you in advance!
North African Spiced Salmon Over French Lentils
Go to any French bistro, and you’ll likely find a dish of lentils and salmon.
It’s a classic for good reason: Lean, mellow lentils complement the richness
of the fish. This version includes a Moroccan-inspired spice rub on the salmon.
As you eat, flake the salmon into the lentils to better distribute those aromatic
spices throughout the dish.
Ingredients
- 1 cup French lentils (lentils du Puy), rinsed
- 1/3 cup dried apricots, finely diced
- 2 Tbs. olive oil
- 1 large onion, chopped (about 2 cups)
- 1/4 cup chopped fresh flat-leaf parsley; more for serving, if you like
- 1 Tbs. drained capers
- 1/2 tsp. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- Fine sea salt
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground turmeric
- 1/8 tsp. ground allspice
- 1/8 tsp. cayenne
- 4 6-oz. salmon fillets, skinless or skin on
- Lemon wedges, for serving
Instructions
-
In a 4-quart saucepan, bring the lentils and 3 cups water to a boil over
medium-high heat. Reduce to a simmer, add the apricots, and gently simmer
until the lentils are tender but still hold their shape, 35 to 45 minutes. Drain. -
Meanwhile, heat 1 Tbs. of the oil in a 12-inch skillet over medium heat.
Add the onion and cook, stirring occasionally, until soft and golden, 6 to 8 minutes.
Add the lentils, parsley, capers, lemon zest and juice, and 1/4 tsp. salt, and stir
to combine. Keep warm over low heat. -
Combine the cumin, paprika, cinnamon, ginger, turmeric, allspice, cayenne,
and 1/2 tsp. salt in a small bowl. Pat the spice mix onto the salmon. -
Heat the remaining 1 Tbs. oil in another 12-inch nonstick or cast-iron skillet
over medium-high heat. Add the salmon, flesh side down, and cook until golden
brown, 3 to 4 minutes. Turn and cook to your liking, another 2 to 3 minutes for
salmon that’s barely opaque in the center. Serve the salmon over the lentils,
garnished with more parsley, if you like, and with the lemon wedges.
You Can See This Recipe and More Salmon Recipes Here
Easy Blueberry Scones
Ingredients Ingredients
- 2 cups flour
- 2 tbsp. sugar
- 2 1/2 tbsp. baking powder
- 1/8 tsp. salt
- 3/4 cups butter, melted
- 2 eggs, beaten
- 1/4 cups milk
- 2/3 cups blueberries
Preparation
- Preheat oven to 350 degrees.
-
Combine flour, sugar, baking powder and salt in a large bowl and mix well.
-
In a small bowl, stir together butter, eggs and milk.
-
Pour into flour mixture, and mix until ingredients bind together.
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Stir in blueberries.
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Turn dough out on a floured surface.
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Pat out to a 9 inch circle and cut into 8 wedges.
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Transfer with a spatula to a greased cookie sheet.
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Bake for 20 minutes or until golden. Makes 8.
Link: http://ift.tt/2jskJu0
Broken Jaw Recipes
I broke my jaw on both sides of my face about 3 weeks ago and now have about another 3 weeks left. Does anyone have any good liquid diet recipes and or experience with what they ate with a wired jaw?
I can not open my teeth so I can not chew. I have to inject the food with a syringe through a tube that is push to the back of my mouth, so the food has to be pretty liquid. I've been eating enough to keep me alive tbh. I've been surviving off of mixed berry shakes with frozen berries, tomato bisque soup, premier protein shakes and Panera Bread cheddar and broccoli soup. But I am looking for something a little more filling. Any suggestion is cool.
"Moroccan" oven baked chicken
1 tin diced or whole tomatoes (the ones with garlic already in them are the best) 1 can of chickpeas 1 can of butter beans 2 whole chicken breast or equivalent chicken thighs Moroccan seasoning
Throw everything into an ovenproof dish.
Give it all a generous helping of Moroccan seasoning.
Stir it up a bit and cover with foil.
Cook for 1hour to 1 1/2 hours on 200°c depending on oven.
Make cous cous on stove and serve with a dollop of natural yogurt and hommus.
Substitute chicken for beef or fish or whatever.
I've made it with all sorts of vegetable combos on the side too. (Grilled eggplant and zuchini, fresh English spinach, cous cous stuffed capsicum) all insanely delicious and easy.
Saturday, January 28, 2017
Looking for a Chinese Salt and Pepper fish recipe.
Tried one on youtube didn't turn out too great. Fish got soggy after a few minutes and it wasn't crispy. So i'm here to see if someone knows how to make it. I know cornstarch is the main thing that makes it crunchy, but i want to know how to keep it crunchy. Any help would be appreciated.
Slow Cooker Tom Kha Gai (Thai Chicken and Coconut Soup)
Some of the ingredients are a bit difficult to find, such as the galangal, kaffir lime leaves, and red Thai chilies (surprisingly). I was able to find some at Uwajimaya, but if that's not available to you, ginger, lime zest, and dried chilies can be easily substituted.
Ingredients
1.5 lbs chicken thighs, chopped
5 oz oyster mushrooms
2 oz galangal (or ginger)
2 stalks lemongrass
5 kaffir lime leaves (or ½ tbsp. lime zest)
2-7 Thai chilies (fresh or dried)
3 13.5 oz cans coconut milk
4 cups high quality chicken stock
1/3 cup cilantro
1 lime
Directions
1. Cut off ends of lemongrass. Discard outer leaves.
2. Chop lemongrass into small pieces.
3. Slice galangal/ginger.
4. Slice chilies.
5. Put lime leaves, lemongrass, and galangal slices on a piece of cheesecloth. Tie ends of cloth together, making sure the aromatics will not escape during cooking.
6. In a crockpot, add chicken thighs, mushrooms, chilies, aromatics, coconut milk, and broth.
7. Cook on low 7 hours, or high 3 hours.
8. Discard aromatics.
9. Add cilantro and juice of 1 lime.
10. Enjoy as a soup or with a side of rice.
NOTES
If using dry chilies, chop them very small, or keep them whole – they are a little tough even after a long cooking time.
Some brands of coconut milk will separate. For best results and if available, use the carton variety.
If the soup does separate, whisk it with a wire whisk and slowly add ½ to 1 cup hot broth. Whisk until incorporated again.
If not using very high quality, flavorful stock (such as homemade), the soup will taste watery. If homemade stock is not available, use chicken bouillon. For 4 cups of water, use 6 tsp of bouillon to create a more flavorful broth.
**Shakshuka - Meatballs and Eggs Tagine** Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes. Tunisia.
Ingredients
Serves 4
- 450 gr kefta
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 can peeled tomato (400gr/14 oz.) or 5 ripe tomatoes, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- pinch of cayenne pepper (or 1/2 teaspoon paprika)
- ½ teaspoon salt
- 4 eggs
- 1 teaspoon chopped fresh coriander for garnish
Instructions
-
Shape the kefta into small meatballs (2,5 cm diameter), cover and reserve in the fridge.
-
In a large frying pan (or deep skillet) stir in the rest of the ingredients, except the
eggs, over medium heat. Bring to the boil and cover with a lid under low heat.
Let simmer until it becomes a thick sauce, about 25min. -
Return the meatballs to the sauce and cover until they are almost cooked, about 7 min.
-
Gently break the eggs into the sauce and cover until the eggs are poached; egg
white set and yolk still runny (4 to 5 minutes). -
Garnish with fresh chopped coriander and serve immediately with bread.
Kefta Recipe
Ingredients
450 gr minced beef and/or lamb 1 medium onion, grated 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh coriander Leaves of 4 mint sprigs, chopped 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper pinch cayenne pepper
Directions
• In a large bowl, combine all the ingredients together. Use your hands or a large
spoon to incorporate the meat, the onion, the herbs and the spices together.
• Add salt according to your taste.
• Shape and cook as desired.
This Recipe Is Published Here
Crunchy, Nutty Apple Crisp with a Sprinkling of Bacon ++ Bacon is optional but it sure is a delicious option!
Prefer seeing photos with a recipe - I've included a link below
I always have such good intentions. I always buy lots of fruit and I always throw away some of that fruit. This time I put those soft apples to good use and baked one of my favorite old-fashioned desserts – Apple Crisp. Sprinkling on bits of crispy bacon towards the end of the baking time gives this dessert an new twist.
You know, I actually prefer eating apple crisp at room temperature, but that didn’t keep me from giving myself a big serving while it was still hot.
Except for coring, peeling and cutting the apples, this dessert takes very little time to prepare.
8 – 9 inch square cake pan --- Bake at 350F for 30 – 35 minutes
Add chopped, cooked bacon 5 minutes before apple crisp is ready to come out of the oven.
INGREDIENTS
**Apple Filling**
-
7 cups peeled, sliced apples
-
1/3 cup sugar
-
1/4 tsp. cinnamon
-
3 pinches nutmeg
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1 Tbs. flour ---- Flour helps thicken the apple juices
-
1/4 tsp. salt
Topping
-
1/2 cup brown sugar Just leveled, not ‘packed’
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3/4 cup all-purpose flour
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4 Tbs COLD butter, cut into small pieces
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2 pinches salt
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1/2 cup chopped walnuts or pecans
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2 – 3 Tbs. roughly chopped cooked bacon ---- To be added during last few minutes of baking.
As the old expression goes, “Live and Learn’. I learned that finely chopping the cooked bacon was NOT the way to go, so I recommend doing a rough chop. Also, it’s better if the bacon is slightly crispy… not super crispy.
METHOD
In a large bowl mix 7 cups peeled, sliced apples, 1/3 cup sugar, 1/4 tsp. cinnamon, 3 pinches nutmeg, 1 Tbs. flour and 1/4 tsp. salt. Pour into a square baking pan.
Place 1/2 cup brown sugar, 3/4 cup all-purpose flour, 4 Tbs cold butter (cut into small pieces) and 2 pinches salt in a medium bowl. Using a pastry cutter, or two knives, mix ingredients until it resembles coarse crumbs. Add 1/2 cup chopped walnuts or pecans. (Do NOT add the bacon!)
Sprinkle crumb mixture evenly over the sliced apples. Bake at 350F for 30 – 35 minutes. The apple filling should be bubbling and the topping should be browned.
Remember - If adding 2 – 3 Tbs. chopped cooked bacon – sprinkle it on 5 minutes before apples crisp is fully cooked. Enjoy!
Friday, January 27, 2017
**Uruguayan Steak Sandwich (Chivito)** This is chef Ignacio Mattos' version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay.
Ingredients
- 1 tbsp. canola oil
- 1 (1⁄4") boneless strip loin steak
- 2 tbsp. mayonnaise
- 1 milk bun or kaiser roll
- 2 slices bacon, cooked
- 1 (1-oz.) slice fresh mozzarella
- 1 hard-boiled egg, cooled, peeled, and sliced
- 2-3 pickled hot peppers
- Lettuce, to serve
- Tomato, to serve
Instructions
-
Heat oven broiler.
-
Heat oil in a 12″ skillet placed over medium-high flame. Season steak with salt
and pepper; cook, flipping once, until browned and cooked through, 3–4 minutes. -
Spread mayonnaise on insides of a sliced milk bun or kaiser roll; broil until
lightly toasted, 1–2 minutes. -
Place bacon and fresh mozzarella over one half of roll; broil until cheese is
melted, about 1 minute. -
Add reserved steak; top with egg, pickled peppers, lettuce, and tomato.
Serve with french fries, if you like.
Great sandwiches don't happen by accident: You've got to balance moistness
and crunch, weigh toppings and main components, choose bread that will make
each element shine, and construct them so that every bite yields the ultimate
satisfaction.
Here are 50 of our best sandwich recipes, from grilled cheese to pan bagnat.
Back to Basics: Homemade Chicken Stock
Ever wander through somewhere, pick up a certain smell and immediately find yourself lost in a sea of memories? You’re not alone. The human brain’s anatomy is designed to link your sense of smell to the parts of your brain linked with memory (Interesting read http://ift.tt/1B7IijT). For me, the smell of chicken stock immediately reminds me of winter at mom’s house. Mom makes some of the best chicken noodle soup out there and always makes her own chicken stock from scratch. The smell of it bubbling away brings me back to memories of slurping away at soup over dinner or the one time I ate 7 bowls of it in one sitting and instantly cured the bronchitis I had been suffering from. Knowing how to make your own stock will help you waste fewer food scraps, improve the depth of flavor in any dish you’re making, fill you with a sense of self-sufficiency and fill your home with some wonderful smells.
Ingredients:
Bones from two chickens (you can keep these bones in the freezer and then use them when you’re ready to make stock) 6 cups water 1 cup mini carrots Bulb and tops from one bunch of celery 1/2 onion, with the skin on 5 small cloves of garlic, smashed with the skin on 2 bay leaves 10 whole black peppercorns 1 teaspoon salt 4 sprigs fresh rosemary 10 springs fresh thyme
Directions:
-
Preheat oven to 450 degrees. Roast chicken bones in a shallow glass baking dish with a drizzle of olive oil sprinkle of salt and pepper for a half hour.
-
Remove bones and place them into a large soup pot. Deglaze your baking pan with 1 cup of the water, scraping off any of the tibdits that the bones left behind. Add that water to the bones in the soup pot.
-
Add remaining 5 cups of water and all the other ingredients to the soup pot. Stir to combine. Cover and increase heat to high.
-
Bring stock to a boil then reduce to a simmer and simmer for one hour, stirring occasionally and skimming off foam that forms on top.
-
After the stock has simmered, pass it through a fine-mesh strainer then through a cheesecloth-lined strainer. Double fold the cheesecloth to make sure it does its job.
-
Freeze or store your gorgeous stock in the fridge. Enjoy!
Recipe with photos here: http://ift.tt/2kbicsk
Simple & Delicious: 3 ingredient Swiss Steak!
I thought I'd share this absolutely delicious recipe with you all! Me and my Mother absolutely love this dish. Somewhat inexpensive, and surprisingly simple to make!
INGREDIENTS:
- 1 Beef Chuck Steak
- 1 Whole Yellow Onion
- 2 Cans of Hunts Whole Tomatoes (28oz)
- Salt and Pepper
DIRECTIONS:
- Thoroughly pepper the meat.
- Salt meat to preference.
- [OPTIONAL] Quickly sear the sides of the meat in a pan until it just turns brown.
- Add 1 can of tomatoes into your Crock Pot. Break the tomatoes into smaller pieces with your hands.
- Add the seasoned Beef Chuck to the Crock Pot and repeat step 4 with the other can of tomatoes on top of the meat.
- Slice the whole onion into rings. Separate the rings and place in Crock Pot. You can cut the rings in half if you desire (but they should break apart while cooking).
COOKING:
My Mother and I prep the meal at night before bed, then let it cook in the Crock Pot on the 10 hour setting all night and through the afternoon the next day. After the 10 hours is up, just reset the timer for the remaining cook time.
It is recommended to let the roast cook for as long as possible for the best results. Letting it cook overnight is still not enough. You may have a tough steak if cooked for less than 12 hours. The meat and onions should easily break apart upon mixing if cooked correctly. The fat should melt in your mouth as well, yum!
MEAL PREP:
This meal is great on its own, though my Mother enjoys it with pasta. 20 mins before serving, add around 2 cups of your preferred pasta noodles to the Crock Pot and continue to let it cook. If you would like to use rice, cook it separately and serve over it.
Thursday, January 26, 2017
[Friday] What are you cooking this weekend?
It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!
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