tag:blogger.com,1999:blog-21532598725880072032024-03-13T16:15:28.694-04:00Grub PostUnknownnoreply@blogger.comBlogger326125tag:blogger.com,1999:blog-2153259872588007203.post-36352764847594164332023-01-02T15:24:00.001-05:002023-01-02T15:24:00.175-05:00Okara Patties<p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 0px 0px 1.25em; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">Okara is a versatile ingredient that can be used in a variety of dishes. Here is a simple recipe for Okara Patties that makes for a tasty and healthy vegetarian option.</span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">Ingredients:</span></p><ul style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: flex; flex-direction: column; font-size: 16px; list-style-image: initial; list-style-position: initial; margin: 1.25em 0px; padding: 0px 0px 0px 1rem; white-space: pre-wrap;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 cup okara</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/2 cup grated carrots</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/2 cup chopped green onions</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/4 cup chopped fresh parsley</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">2 cloves garlic, minced</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 teaspoon ground cumin</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/2 teaspoon ground coriander</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">Salt and pepper to taste</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/4 cup whole wheat (or any) flour</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/4 cup breadcrumbs (or similar dry ingredient)</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">Olive oil for frying</span></li></ul><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">Instructions:</span></p><ol style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; counter-reset: item 0; display: flex; flex-direction: column; font-size: 16px; list-style-image: initial; list-style-position: initial; margin: 1.25em 0px; padding: 0px 0px 0px 1rem; white-space: pre-wrap;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">In a large mixing bowl, combine the okara, carrots, green onions, parsley, garlic, cumin, coriander, salt, and pepper. Mix well to combine.</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">Add the flour and breadcrumbs and mix until the mixture comes together and forms a dough.</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">Divide the dough into 8 equal-sized balls and flatten them into patties.</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">Heat a large frying pan over medium heat and add enough olive oil to coat the bottom of the pan.</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><span style="background-color: white; font-family: inherit;">Serve the patties with a side of your choice, such as a mixed green salad or roasted vegetables.</span></li></ol><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">This recipe makes 8 okara patties that are perfect for a light lunch or dinner. You can also experiment with different seasonings and herbs to give the patties a unique flavor. Enjoy!</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-79265759140906313852022-12-09T15:30:00.005-05:002022-12-09T15:30:48.805-05:00Okara Stir-Fry<p><span style="background-color: white; font-family: inherit;"><span style="font-size: 16px; white-space: pre-wrap;">Okara is a byproduct of the soy milk-making process. It is a high-protein, high-fiber ingredient that can be used in a variety of dishes. Here is a new recipe that uses okara:</span></span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; white-space: pre-wrap;"><span style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-weight: 600;"><span style="font-family: inherit;">Okara and Mushroom Stir-Fry</span></span></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">Ingredients:</span></p><ul style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: flex; flex-direction: column; font-size: 16px; list-style-image: initial; list-style-position: initial; margin: 1.25em 0px; padding: 0px 0px 0px 1rem; white-space: pre-wrap;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 cup okara, fresh or frozen</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 cup sliced mushrooms (any kind)</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/2 cup diced onion</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1/2 cup diced bell pepper (any color)</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 clove garlic, minced</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 tablespoon oil</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">1 tablespoon soy sauce</span></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; display: block; margin: 0px; padding-left: 0.375em; position: relative;"><span style="background-color: white; font-family: inherit;">Salt and pepper, to taste</span></li></ul><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">Instructions:</span></p><ol style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; counter-reset: item 0; display: flex; flex-direction: column; font-size: 16px; list-style-image: initial; list-style-position: initial; margin: 1.25em 0px; padding: 0px 0px 0px 1rem; white-space: pre-wrap;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">In a large frying pan or wok, heat the oil over medium-high heat.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Add the onion, bell pepper, and garlic to the pan and stir-fry until the vegetables are tender.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Add the mushrooms to the pan and continue stir-frying for another minute or two, until the mushrooms are softened.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Add the okara to the pan and stir-fry for another minute or two, until it is heated through.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Add the soy sauce and stir to combine.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Season with salt and pepper to taste.</span></p></li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px; padding-left: 0.375em;"><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; margin: 0px;"><span style="background-color: white; font-family: inherit;">Serve the stir-fry over rice, noodles, or your favorite grain.</span></p></li></ol><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; font-size: 16px; margin: 1.25em 0px 0px; white-space: pre-wrap;"><span style="background-color: white; font-family: inherit;">This okara and mushroom stir-fry is a simple and delicious way to use up this versatile ingredient. The protein and fiber in the okara make it a healthy and satisfying meal. Enjoy!</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-50424344546111554962016-02-05T11:30:00.000-05:002016-02-09T11:08:36.472-05:00Pressure Cooker Thai Coconut CurryThe beauty of this recipe is that it is 1) very quick, and 2) very forgiving. What that means is that you can play around with the veggies a great deal. Want sweet potatoes instead of potatoes? Done. Want winter squash instead of that? Done. Want to throw in green beans or eggplant or mushrooms? Go or it. Just don't overload your pressure cooker, and you'll be fine. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Pressure Cooker Thai Coconut Curry</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal5bQSOEldji9r7B1bKR6xPkp3qfY9Ejv5FhKzCnQG5XJWMSIMOvGkG3xEFRn84qTmzLyuk972u76w0L0V2ivfE2srHA67MaUBJrF3ju46-0I5BKPPgvvRRMP7jD6BCDKDzbENyEy2Zg/s320/IMG_0600.JPG" /><br />
Yield: <span class="yield">6 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">oil</span>
</li>
<li class="ingredient">
<span class="amount">3 cloves</span>
<span class="name">garlic, crushed</span>
</li>
<li class="ingredient">
<span class="amount">optional: 3</span>
<span class="name">Thai green chilis</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">ground coriander</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">ground cumin</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">Thai curry cowder</span>
</li>
<li class="ingredient">
<span class="amount">OR 2 tablespoons</span>
<span class="name">Thai curry paste</span>
</li>
<li class="ingredient">
<span class="amount">1 14-oz can</span>
<span class="name">coconut milk</span>
</li>
<li class="ingredient">
<span class="amount">6 cups</span>
<span class="name">potatoes, cubed</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">carrots, sliced 1/2-inch thick</span>
</li>
<li class="ingredient">
<span class="amount">1-2 lbs</span>
<span class="name">chicken pieces</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">Kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">fish sauce</span>
</li>
<li class="ingredient">
<span class="amount">4 oz (4 packed cups)</span>
<span class="name">spinach</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup loosely packed</span>
<span class="name">fresh herbs</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">fresh black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1/4 - 1/2 cup</span>
<span class="name">cooked rice or grain</span>
</li>
<li class="ingredient">
<span class="amount">6</span>
<span class="name">lime wedges</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies (if using), ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry powder or paste and cook, stirring, until it has darkened slightly, about 2 or 3 minutes.
</li>
<li class="instruction">
Add coconut milk, stir, bring to a simmer, and cook for 1 minute. Sprinkle salt on chicken pieces. Add half the potatoes and carrots. Add chicken and top with the remaining potatoes and carrots. Sprinkle on a little salt. Seal pressure cooker and cook on high pressure for 20 minutes.
</li>
<li class="instruction">
Release pressure with the quick-release method, remove lid, and stir in the fish sauce, spinach, and 3/4 of any fresh herbs. Season with salt and pepper to taste. Ladle the stew into serving bowls and place remaining herbs on top. Serve with rice (or grain) and lime wedges.
</li>
</ol>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2153259872588007203.post-56198511673531374372016-01-15T12:30:00.000-05:002016-01-15T12:30:00.140-05:00Spinach SouffleMaybe this is a souffle, maybe it isn't. I'm still unclear. One thing for certain is that it is delicious, nutritious, and fun to boot. Simple, easy, and foolproof. Play around with the spices, amount of cheese, and other leafy greens. Anything light will work. Enjoy!<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Spinach Souffle</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYu3g8lZ0J0e5tiQXAm15uKx_FIYo_wT4OC-DwMReZvVCgJJ3yz-hTm-we3m-_91_Er3J-xwfW0Qk9XGs1mcIhc6PLa7IkKOmCO7MbVhNh4jFkEWFyFfYzobvlAULqRuCCp4J-njlZVAc/s320/IMG_0594.JPG" /><br />
Yield: <span class="yield">6 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">10</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">garlic, diced</span>
</li>
<li class="ingredient">
<span class="amount">5 tablespoons</span>
<span class="name">parmesan</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">5 ounces</span>
<span class="name">spinach</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">pepper</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Steam or microwave the spinach for 2 minutes. Drain.
</li>
<li class="instruction">
Preheat the oven to 375 F.
</li>
<li class="instruction">
In a loaf pan, whisk the eggs until slightly frothy.
</li>
<li class="instruction">
Whisk in the salt, pepper, and any other spices, 3 ounces of parmesan, and the garlic.
</li>
<li class="instruction">
Melted the butter and mix into the eggs.
</li>
<li class="instruction">
Mix in the spinach.
</li>
<li class="instruction">
Sprinkle the remaining parmesan on the top.
</li>
<li class="instruction">
Bake for 30 minutes, until browned on top. Serve immediately, otherwise the souffle will start to deflate.
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-84121585234649851142016-01-01T11:30:00.000-05:002016-01-01T11:30:07.601-05:00Fresh Semolina Egg PastaFresh pasta is so easy with the right machine. By hand it can be laborious and tiresome. But with a machine roller and cutter (via KitchenAid), it is a relative breeze. Either way it takes a long time to mix the eggs into the flour though, so be prepared. Enjoy!<br />
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<div class="hrecipe">
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<div class="fn">
<span class="item">Fresh Semolina Egg Pasta</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrreh1VDq3v2RDbS7rGMjb4EgF-GK6lYTiNpU9_ugb3kGLYtKYnMzTtIVXS76Nw0uiGrNzCri3AxDdQNpBNHqE308QrkVziCE8Vw6rGnX3pyJDSgfhHWrnc6k1OQXFegniCjgdg4QFcso/s320/pasta.JPG" /><br />
Yield: <span class="yield">16 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">semolina flour</span>
</li>
<li class="ingredient">
<span class="amount">6</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1 pinch</span>
<span class="name">salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a deep well in center of the flour.
</li>
<li class="instruction">
Crack the eggs into the well and add the olive oil.
</li>
<li class="instruction">
Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. This will take a long time! When mixture becomes too thick to mix with a fork, begin kneading with your hands.
</li>
<li class="instruction">
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with either flour as needed to keep dough from becoming sticky.
</li>
<li class="instruction">
Wrap dough tightly in plastic and allow it to rest at room temperature for at least 30 minutes.
</li>
<li class="instruction">
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot. Cook pasta until tender but not mushy, 2 to 6 minutes, based on thickness. Drain immediately and toss with your favorite sauce.
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-31110201111242173672015-12-04T11:30:00.000-05:002015-12-04T11:30:01.112-05:00Pressure Cooker Split Pea SoupA delicious recipe for a vegetarian split pea soup made in a pressure cooker. Simple, quick, and effective. Just how I like it. Enjoy!<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><br /></span></div>
<div class="fn">
<span class="item">Pressure Cooker Split Pea Soup</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWStQjyFA4iMXjwnEe9UIR4IxS7um-6RtOE_PjdREe0rv4BO4otNg8JndVvoolXTmHcKkVBU6iv1P3yF63pCbtPqutXCFMdKm-ZPKFS2IarQ7EftxEgdjTaEyLwl_k8faTsxKhnX5GV-U/s1600/IMG_3431.JPG" /><br />
Yield: <span class="yield">6-8 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 lb</span>
<span class="name">split peas, soaked and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">1 medium</span>
<span class="name">onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">celery, diced</span>
</li>
<li class="ingredient">
<span class="amount">OR 1 tablespoon</span>
<span class="name">dried celery leaf</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">oil</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">bay leaves</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">6 cups</span>
<span class="name">water</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Add everything to the pressure cooker. Mix well.
</li>
<li class="instruction">
Close and lock the lid.
</li>
<li class="instruction">
Cook on high pressure for 5 minutes.
</li>
<li class="instruction">
Let cool via the natural release method off the burner.
</li>
<li class="instruction">
Open the pressure cooker, remove the bay leaves, mix, and serve.
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-24125304319748346062015-11-20T11:30:00.000-05:002015-11-20T11:30:00.181-05:00Garlicky Roasted Butternut SquashThis is sooo simple. And seriously delicious. The hardest part is cutting through the dang butternut squash! It's always my favorite holiday dish. Enjoy!<br />
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<span class="item">Garlicky Roasted Butternut Squash</span></div>
<span class="item">
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<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfy_e7HDYd3qYwaLSjWHZGD0pORDSypCpDoq5T9ileg1dLz1TwJANfA0xFKynnQ5Ny_mV_Ur7BYuAJ8OQf0YK78YOCQyOELg46kwPB6042CM_ULsy0noHQ619iYPm2I9QOglct2CHuWfc/s1600/IMG_3435.JPG" /><br />
Yield: <span class="yield">8-12 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">butternut squash, peeled and cut into 1-inch cubes</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">dried parsley</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">garlic cloves, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">pepper</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large bowl, combine the parsley, oil, garlic, salt, and pepper. Add squash and toss to coat.
</li>
<li class="instruction">
Transfer to an ungreased baking sheet. Bake at 350 degrees F for 45-60 minutes or until squash is just tender and browned on the bottom.
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-70596423058285484052015-09-25T11:30:00.000-04:002015-09-25T11:30:01.690-04:00Pressure Cooker Carnitas<div class="separator" style="clear: both; text-align: center;">
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Delicious carnitas made so quickly and easily in a pressure cooker. It takes almost as long to cut up the pork into cubes as it does to cook it in the pressure cooker. I don't think I'll ever go back to slow cooking again. Just amazing. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
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<div class="fn">
<span class="item">Pressure Cooker Carnitas</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhvE4gOkp4zlbjgiTmx8torbT6i6YOcvwz_VxhR2TG_FkY5AkTeS4EwMUfhdG9Hys98Tl0OdmAvTfqVi44EbGxtDR0gj_2V95dvUFaGDUxFQLfKZHErMYFaceZJGovg8NdS694WlXlvc/s320/IMG_2574.JPG" /><br />
Yield: <span class="yield">12-16 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 4-5 lbs.</span>
<span class="name">pork shoulder, trimmed of excess fat (outside only), cut into 1-1.5 inch "cubes"</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">medium onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">chili powder</span>
</li>
<li class="ingredient">
<span class="amount">1.5 teaspoons</span>
<span class="name">ground cumin</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">dried oregano</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">ground coriander</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">ground cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1.5 cups</span>
<span class="name">water</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Combine dry ingredients.
</li>
<li class="instruction">
Heat stove top pressure cooker over medium high heat. Brown meat on most sides, if possible.
</li>
<li class="instruction">
Add spices and mix.
</li>
<li class="instruction">
Add onions and mix.
</li>
<li class="instruction">
Add water and mix. Add the bone (from the pork shoulder) and push to the bottom.
</li>
<li class="instruction">
Cook at medium to medium high pressure for 45 minutes.
</li>
<li class="instruction">
Release pressure via the quick release method.
</li>
<li class="instruction">
If you want it crispy, continue below. Otherwise, serve immediately.
</li>
<li class="instruction">
Remove pork. Uncover and cook one hour to reduce cooking liquid.
</li>
<li class="instruction">
Set oven to broil.
</li>
<li class="instruction">
Transfer pork and cooking liquid to large baking sheet.
</li>
<li class="instruction">
Pull apart larger pieces with two forks, and then press pork into roughly uniform thickness.
</li>
<li class="instruction">
Place under broiler for 2-5 minutes until browned. Use a large, flat spatula to flip the pork and brown again for 2-5 minutes more.
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-90152214761970713332015-05-22T11:30:00.000-04:002015-05-22T11:30:01.060-04:00Banana Blossom Stir Fry<div class="separator" style="clear: both; text-align: center;">
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A meal my wife made up on the fly (winged it, as she likes to say). Once you've gone through the long, long, long processing of the banana blossom, it's pretty easy. That info you can find <a href="http://veganmiam.com/how-to/how-to-prepare-banana-blossom">here</a>.<br />
<br />
The banana blossom gives an almost coconut-like taste to the dish. It's texture is reminiscent of green onions, perhaps. Not hard, slightly crunchy. Plus, it's just fun to try a new ingredient! Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Banana Blossom Stir Fry</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXUURzm0YgQzAKGVOpOJohNNzO7AfwbXfPiVr-GW7oNcziQfSNyAe1qWKXkb1NWWMXKQpyuw5H_8ly5XMhJHsmjb1wYhIXHXask2N0w9ugzVLHUeRSpsEag893eXnWKZ_gKe9SW_Syns/s1600/IMG_0879.JPG" /><br />
Yield: <span class="yield">4 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">banana blossom, prepared</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">canola oil</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">onion, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">carrot, peeled and chopped</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">turmeric</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">garlic cloves, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">cooked rice, dry</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Boil the prepped banana blossom for a minute. Drain.
</li>
<li class="instruction">
Heat the canola oil, stir fry the onion and carrot, then the banana blossom a few minutes later. Add turmeric.
</li>
<li class="instruction">
Add the cooked rice until heated through. Add whatever sauces and seasonings you like. Set entire mixture aside.
</li>
<li class="instruction">
Scramble the eggs, add the garlic, then add the rice mixture back to the pan. Stir well and enjoy.
</li>
</ol>
</div>
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Here is our sourdough take on our classic <a href="http://grubpost.blogspot.com/2013/06/thin-crust-pizza-on-steel.html">Thin Crust Pizza on a pizza steel</a>. If you like a little bit of that sourdough favor (but not a full-blown San Francisco punch), you're going to be into this. It's a little different and good in its own way. Let us know how it turned out for you. Enjoy!<br />
<br />
<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Thin Crust Pizza on Steel</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoaUrQYS67D1X6xsTSpi6sgz00hfiIH9wqrmXaM_0oYC8EgZf2xPhSihrZEFn36AggmSSi0ktoyfMhP3EBUPVMKBLW2RQJuCgo4U0Uib-_OeTk6h7IRHso9dTRGKf5TxBwJ1Drj1GuJE/s1600/00.JPG" /><br />
Yield: 3<span class="yield"> pizzas</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">205 g</span>
<span class="name">lukewarm water</span>
</li>
<li class="ingredient">
<span class="amount">1 cup (183 g)</span>
<span class="name">sourdough starter</span>
</li>
<li class="ingredient"><span class="amount">1/2 tablespoon</span>
<span class="name">kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">1/8 cup</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">345 g</span>
<span class="name">all-purpose flour</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Mix the starter, salt, and olive oil with the water in a non-airtight lidded container.
</li>
<li class="instruction">
Mix in the flour without kneading, using a spoon.
</li>
<li class="instruction">
Cover and allow to rest at room temperature until dough rises and flattens. This could take longer because of the sourdough.</li>
<li class="instruction">
At this point, you can store it in the fridge for up to a week or dust the top with flour and cut into three pieces. The other pieces may be wrapped tightly with plastic wrap and stored in the freezer for several months.</li>
<li class="instruction">
Preheat oven to its highest temperature and place baking steel or stone on the middle or lowest rack. Let preheat for 20-40 minutes.
</li>
<li class="instruction">
Shape dough into a ball by stretching the surface around to the bottom on all four sides. Do this minimally.
</li>
<li class="instruction">
Flatten with your hands on a well-floured surface. Get the dough to 1/8 inch thick. Use a floured rolling pin if needed. The dough will spring back some, so you may need to stretch it further than you think of stretch it again. Once stretched and relaxed, place onto a cornmeal-covered pizza peel.
</li>
<li class="instruction">
Place your toppings on the dough. Be minimalistic.
</li>
<li class="instruction">
Slide the pizza directly onto the steel or stone. Pizza may be done in as little as 4 minutes, so check to make sure it's not overcooking.
</li>
<li class="instruction">
Allow to cool for a minute on a rack to allow the cheese to set.
</li>
</ol>
</div>
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<br />
This goes particularly well with some stir-fried veggies and rice, in soup, or in spring rolls. The leftovers freeze quite well too. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Vietnamese Ham (Cha Lua)</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLqdxZrNE5SAi1ihFyx9xF_aT39vgutzMjX_4yHgg-Txpa-tVya3pjtRuaov30nPsgjdQ3-iWIe8AatSoxxMZ1SxZWHHTCd_HnjJJFT2OK5cq84rUsNdyPq7Vdh3h8fdOKVXtqWX_bNc/s1600/IMG_0837.JPG" /><br />
Yield: <span class="yield">8 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 lbs</span>
<span class="name">ground pork</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">fish sauce</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">tapioca flour</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large bowl, add the pork and fish sauce and mix.
</li>
<li class="instruction">
In a separate bowl, add the water, tapioca flour, and baking powder and mix.
</li>
<li class="instruction">
Fold this into the pork. It will be quite moist.
</li>
<li class="instruction">
Cover and allow to rest at least 6 hrs in the fridge - preferably overnight.
</li>
<li class="instruction">
When ready to cook, grind the mixture in small batches in a food processor. It’s very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth.
</li>
<li class="instruction">
You can either wrap it up in banana leaf or in plastic wrap. Wrapping it in plastic wrap is much faster and easier. The meat will rise and expand a bit when cooked too.
</li>
<li class="instruction">
Steam for about 20-25 minutes.
</li>
</ol>
</div>
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</div>
This one's a little tricky and takes a little time, yet the roast that emerges is savory with a not-too-sweet stuffing. It's huge and well worth it. It also works extremely well without the stuffing. The brine is just that delicious. Enjoy!<br />
<div class="hrecipe">
<div class="fn">
<span class="item"><br /></span>
<span class="item">Stuffed Roast Pork Loin</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tuMmJGFZG5_tpo55iW_SrYbuZpGJwb5UGlq8_KzVPXrqhTB9WrGT95_NtQY9JyulD33FXQJdGLLaGQHp5DWgj9hUXeFOdz9wr2vkApKnKYsX8dEPEeL3feMHAa50JgP133EMtItdack/s1600/00.JPG" /><br />
Yield: <span class="yield">8-10 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 quarts</span>
<span class="name">pork brine</span>
</li>
<li class="ingredient">
<span class="amount">2.5 pound</span>
<span class="name">pork loin roast</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">fennel, cut into 1 1/2 by 1/2 inch pieces</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">canola oil</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">garlic, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">onion, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">fig and balsamic jam</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">stock</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">dried thyme</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">kosher salt and fresh black pepper</span></li>
<b>
Pork Brine
</b>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">12</span>
<span class="name">bay leaves</span>
</li>
<li class="ingredient">
<span class="amount">3 tablespoons</span>
<span class="name">rosemary</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">dried thyme</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">dried parsley</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">garlic cloves, crushed, skin on</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">black peppercorns</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">8 cups</span>
<span class="name">water</span>
</li>
<b>
Fig and Balsamic Jam</b>
<li class="ingredient">
<span class="amount">0.8 pounds</span>
<span class="name">figs, preferably Black Mission or Kadota, stems removed and coarsely chopped</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">balsamic vinegar</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">black peppercorns, tied in a sachet</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">lemon juice</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions"><b>
Pork Brine
</b>
<li class="instruction">
Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using.</li>
<b>
Fig and Balsamic Jam
</b>
<li class="instruction">
Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature.
</li>
<b>
Pork Roast
</b>
<li class="instruction">
Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
</li>
<li class="instruction">
Remove pork and rinse. Pat dry or let air dry. Discard brine.
</li>
<li class="instruction">
With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
</li>
<li class="instruction">
Set a rack over a baking sheet and line with paper towels.
</li>
<li class="instruction">
Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
</li>
<li class="instruction">
Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
</li>
<li class="instruction">
Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
</li>
<li class="instruction">
Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
</li>
<li class="instruction">
Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
</li>
<li class="instruction">
Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.
</li>
</ol>
</div>
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</div>
These are the perfect basic collard greens. As is, they're vegan. From here, you can fancy them up however you like. They go great with some mac and cheese. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Perfect Collard Greens</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP7Z0oZTvOGduubXrMBA_kHIlaxu4RjbRz9ZRiDsZK3cXkpp0uEuvzabfyr5mDTgy1OF3Z53XoqwgjJCK1hgpeFzFhUW94uwZaIiaertfsC22Dk4718NFyE3TuIUx6L8xqvt1xPsJKFg/s1600/00.JPG" /><br />
Yield: <span class="yield">6 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 large bunch</span>
<span class="name">collard greens</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">hot sauce</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large pot, bring 3 quarts of water to a boil and add seasoning and hot sauce. Reduce heat to medium.
</li>
<li class="instruction">
Wash the collard greens thoroughly. Slice into 1/2 to 1-inch thick slices.
</li>
<li class="instruction">
Place greens in pot and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.
</li>
</ol>
</div>
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</div>
Deliciously sinful baked mac and cheese is a luxury. A luxury in that it's so rich, you should probably only have a small portion and have a large salad and steamed veggies with it. It's not, however, a luxury in time or cost. Extremely easy and simple, this will fulfill any mac and cheese craving you're likely to have for a long time. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Sinful Baked Mac and Cheese</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9Ln7qbcG3SK3CFgKCf4RBNAVIZIkpue8GjLmhroT2NIa6y8xhDJnNXLexwdQ6eiZ8-6SYmpTrdIN_1cZuly_O-8fLPE9pflKXflXmI6JPygYRLPS31GUAxmhFb67LTDZ5fHBRBYSWno/s1600/00.JPG" /><br />
Yield: <span class="yield">8-12 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4 tablespoons</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">2 3/4 cups</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">flour</span>
</li>
<li class="ingredient">
<span class="amount">1/8 teaspoon</span>
<span class="name">nutmeg</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">cayenne pepper</span>
</li>
<li class="ingredient">
<span class="amount">2 cups (8 ounces)</span>
<span class="name">sharp white cheddar cheese, grated</span>
</li>
<li class="ingredient">
<span class="amount">1 cup (4 ounces)</span>
<span class="name">Gruyere, grated OR</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">parmesan, grated</span>
</li>
<li class="ingredient">
<span class="amount">1/2 pound</span>
<span class="name">macaroni or similar</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 375 F. Butter a 3-quart casserole dish; set aside.
</li>
<li class="instruction">
Warm the milk in a medium saucepan over medium heat.
</li>
<li class="instruction">
Melt the remaining butter in a large skillet over medium heat. When it bubbles, add the flour. Cook, stirring, for 1 minute.
</li>
<li class="instruction">
While whisking, slowly pour in the hot milk a little at a time to keep the mixture smooth. Continue whisking constantly until the mixture bubbles and becomes thick, 8 to 12 minutes.
</li>
<li class="instruction">
Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cups Gruyère (or 1/4 cup parmesan). Set the cheese sauce aside.
</li>
<li class="instruction">
Bring a large pot of salted water to a boil. Cook the macaroni until the outside of is cooked and the inside is underdone, 2 to 3 minutes. Rinse under cold water and drain the macaroni. Stir the macaroni into the cheese sauce.
</li>
<li class="instruction">
Pour the mixture into the baking dish. Sprinkle the remaining cheeses over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes to set, then serve.
</li>
</ol>
</div>
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<br />
The best part is that the recipe below can be tweaked to your liking. Don't like dates? Sub in raisins. Want to cut back on the honey? Go for it. Got a thing against peanut butter? Well then you're crazy and I just can't help you. Or use a nut/seed butter. The possibilities are endless! Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Healthy Granola Bars</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCFOGkKJvXXj_g_k2iFRmMwfdzFID0MLe1evu4vaT8r2Fo5DpgoboedkJjWMKID5YjYWdVM-r9DFFeeSciVkxjNh8lG-o4xAgyQlwSKpSPhOl77qdgS4MMn2VnWcc85AjtVR34RmAjfY/s1600/00.jpg" /><br />
Yield: <span class="yield">16 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">dates</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">peanut butter</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">walnuts, roasted</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">peanuts, roasted</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 cups</span>
<span class="name">rolled oats</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Soak dates in water for 10 minutes.
</li>
<li class="instruction">
Process dates in a food processor until small bits remain (about 1 minute). It should be able to roll into a ball, with a dough consistency.
</li>
<li class="instruction">
Toast the oats at 350 F in the oven until slightly golden brown, about 15 minutes.
</li>
<li class="instruction">
Place oats, nuts, and dates in a bowl.
</li>
<li class="instruction">
Warm honey and peanut butter in a small pan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates.
</li>
<li class="instruction">
Once mixed, transfer to an 8x8 or 7x11 dish lined with parchment paper.
</li>
<li class="instruction">
Press down until uniformly flat. Cover with parchment paper, and let set in the fridge for 15-20 minutes to harden.
</li>
<li class="instruction">
Remove bars from pan and chop into 16 bars. Store in an airtight container in the fridge or wrapped up in the freezer.
</li>
</ol>
</div>
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</div>
Flourless chocolate cake is one of those delicacies that seems difficult but is not. There are only a few ingredients, and the hardest part is letting a mixer beat the egg whites into stiff peaks. If you're gluten free, then you can have your cake and eat it too! Unless you eat the whole thing at once. And top is off with some fruit, whipped cream, and/or a caramel sauce. When it's this good, this becomes a judgement-free zone. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Flourless chocolate cake</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4hRMoFEdFMv1Ra-iown_foRoBhuQcdooioziC40JID9LbINIbJuUh2o_kUT9KWZgFtXtH6SZiyNkFzhR8L09sgmUM-qm8_gONWDSzJSi0nDEhDUPmrkT7Jw6_HhXEQzxJX0dZQutAU8/s1600/00.JPG" /><br />
Yield: <span class="yield">16 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 lb</span>
<span class="name">bittersweet chocolate, chopped into small pieces</span>
</li>
<li class="ingredient">
<span class="amount">1 stick</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">9</span>
<span class="name">eggs, separated</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 375 F.
</li>
<li class="instruction">
Butter a springform pan.
</li>
<li class="instruction">
Put the chocolate and butter into a stainless steel mixing bowl and heat over (but not touching) about 1 inch of simmering water until melted, stirring occasionally.
</li>
<li class="instruction">
Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until pale yellow in color.
</li>
<li class="instruction">
Whisk the chocolate mixture into the egg yolk mixture.
</li>
<li class="instruction">
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.
</li>
<li class="instruction">
Pour into the cake pan and bake until the cake is set and a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 minutes. Let stand at least 10 minutes, then remove sides of pan.
</li>
</ol>
</div>
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This is such a powerful yet simple dish. The braising really tenderizes and brings out the flavor of the short ribs, like it does to so many other delicious dishes (e.g. <a href="http://grubpost.blogspot.com/2014/03/osso-buco-with-beef.html">Osso Buco</a>). Serve this on its own, with potatoes, polenta, or, as pictured, risotto. Enjoy!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Red wine braised short ribs</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIc9TfawDMn_MSoTn-d85HhzUKEujKYh3Gsw41idmrbsoPYiq9yeszaE3BWcXPJlTZGUTjM1HwhCicr3DSNzY-hqUFtF7v2CAAG5__RImT8elJFr47GUGAshQZSh5y7ALGy4nPhgsRbmY/s1600/00.JPG" /><br />
Yield: <span class="yield">1 piece per serving</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3 pounds</span>
<span class="name">boneless beef short ribs</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">seasoned flour</span>
</li>
<li class="ingredient">
<span class="amount">4 tablespoons</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">onions, diced</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">carrots, diced</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">celery ribs, diced</span>
</li>
<li class="ingredient">
<span class="amount">8</span>
<span class="name">garlic cloves, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">red wine</span>
</li>
<li class="ingredient">
<span class="amount">1 14 oz. can</span>
<span class="name">plum tomatoes, broken up</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">chicken stock</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">fresh oregano, chopped</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">dried herbs de Provence</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">salt and pepper</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 400 F.
</li>
<li class="instruction">
Coat the shortribs with seasoned flour and brown in the oil.
</li>
<li class="instruction">
Remove from the pan and add the onion, celery, mushrooms, garlic, and carrots.
</li>
<li class="instruction">
Sauté another 5 minutes, add the wine, and reduce by half.
</li>
<li class="instruction">
Add the tomatoes, stock, and herbs. Cover and braise covered in the oven for 1 hour at 400 degrees then reduce the heat to 350 F, uncover, and continue cooking for another hour or until tender.
</li>
<li class="instruction">
Season with salt and pepper to taste.
</li>
</ol>
</div>
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</div>
This is a wonderful, fresh, and flavorful salad. Rich but not too rich. The asparagus gets tender, the dressing is outstanding, and the goat cheese is crispy yet smooth. Serve it as a starter or just as a light meal. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Roast asparagus salad with baked goat cheese</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAv7GO00wOpyKJHCDp_1IGKCk88ne5mU9iXlJhTqmWk-8uufqIUUPIklnEPtryeoQMIBCK8VDIWT4vp5S-Y3dby54djA5YJBOqZoZr5TZEwLm8W0ZTWW-PWucXOxM9OweCa1TiggBnBA/s1600/00.JPG" /><br />
Yield: <span class="yield">4 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">shallot, minced</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">balsamic vinegar</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">Dijon mustard</span>
</li>
<li class="ingredient">
<span class="amount">4 cups</span>
<span class="name">frisee</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">salt and pepper</span>
</li>
<li class="ingredient">
<span class="amount">2 pounds</span>
<span class="name">asparagus</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">kosher salt</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">flour</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">egg, beaten</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">panko breadcrumbs</span>
</li>
<li class="ingredient">
<span class="amount">4 slices</span>
<span class="name">goat cheese (3/4 inch slices)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Place the shallot and olive oil in a skillet and cook for 2 minutes over medium heat.
</li>
<li class="instruction">
Add the vinegar, mustard, salt, pepper, and stir well to incorporate. Set aside and cool to room temperature.
</li>
<li class="instruction">
Preheat the oven to 375 F.
</li>
<li class="instruction">
Break off the tough ends of the asparagus, and, if they're thick, peel them.
</li>
<li class="instruction">
Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
</li>
<li class="instruction">
Roast the asparagus until tender but still crisp.
</li>
<li class="instruction">
Meanwhile, put the flour in one bowl, mix the egg and milk in one bowl, and put he breadcrumbs in one bowl.
</li>
<li class="instruction">
Dip the cheese slices into the flour, then the egg-milk wash, and then into the breadcrumbs, alternating your hands.
</li>
<li class="instruction">
Refrigerate until ready to use.
</li>
<li class="instruction">
When ready to use, turn the oven broiler to low. Place the goat cheese discs onto an oiled pan and place under the broiler on high. Broil until brown.
</li>
<li class="instruction">
Toss the frisee in the dressing until well-coated, then season with salt and pepper.
</li>
<li class="instruction">
Plate, and top each salad with a goat cheese disk and asparagus spears. Finish with extra salt and pepper.
</li>
</ol>
</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Stuffed Peppers</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEDHEYwp_vXaF1VG-PZjuN0WjiH3FpnRTHRydqr3-1P4oCuPigQgTQx-2gB5QfFDkz-jiyXoRn7BjuK9wh1_NhbkUQC3eJ8YSg9IZLYRy-1XixDAqknzyDJyPJKfhvClBLdR0IV22guU/s1600/00.jpg" /><br />
Yield: <span class="yield">4 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">bell peppers, tops removed, cored and seeded</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">rice</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 tablespoons</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">onion, minced</span>
</li>
<li class="ingredient">
<span class="amount">12 ounces</span>
<span class="name">ground meat</span>
</li>
<li class="ingredient">
<span class="amount">3</span>
<span class="name">garlic cloves, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 14.5 ounce can</span>
<span class="name">diced tomatoes, drained</span>
</li>
<li class="ingredient">
<span class="amount">5 ounces (about 1 1/4 cups)</span>
<span class="name">cheese, shredded</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">fresh parsley, chopped</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">salt and pepper</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Boil 4 quarts of water with 1 tablespoon salt in a large pot. Cook peppers until they begin to soften, about 3 minutes. Remove and drain peppers with a slotted spoon or tongs.
</li>
<li class="instruction">
Add the rice to the pot and cook until tender, about 13 minutes. Drain rice and transfer to a large bowl.
</li>
<li class="instruction">
Heat the oil in a large skillet over medium-high heat. Add the onion, stirring occasionally, until it begins to brown, about 5 minutes. Add the ground meat, breaking it into small pieces until no longer pink, about 4 minutes. Stir in the garlic and cook for 30 seconds. Transfer to the bowl with the rice.
</li>
<li class="instruction">
Add the tomatoes, 1 cup of cheese, the parsley, and salt and pepper to taste.
</li>
<li class="instruction">
Heat the oven to 350 F with the rack in the middle.
</li>
<li class="instruction">
In a 9-inch square baking dish, place the peppers cut side up. Divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top.
</li>
<li class="instruction">
Bake until the cheese in browned and the filling is heated through, 25 to 30 minutes. Serve immediately.
</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU82s7UZPlFjV2bmbAcx0Wj49clEaUrlTPaWQHwJ0ZHV1vqdQSzDHp-2AGwRBzI1XkP1M4kgySv0p-tuDB2am7BxyNYKOvJcV1mlu9uqRtsq_wuK0Z7SP10HuygmoJGflzF3Qp4a9BrI/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU82s7UZPlFjV2bmbAcx0Wj49clEaUrlTPaWQHwJ0ZHV1vqdQSzDHp-2AGwRBzI1XkP1M4kgySv0p-tuDB2am7BxyNYKOvJcV1mlu9uqRtsq_wuK0Z7SP10HuygmoJGflzF3Qp4a9BrI/s1600/2.JPG" height="240" width="320" /></a></div>
<div>
<br />
This is the simplest and easiest macaron recipe I have come across that actually works well. It's not complicated, nor does it require a lot of time. Even better, the almond meal mentioned in the recipe is the very cheap one that is sold at Trader Joe's. Did you know they also sell cashew meal? I've yet to try it but it'd probably make a delicious macaron as well.<br />
<br />
Be sure to not get any yolk mixed in with the egg whites, otherwise it won't make the meringue correctly. And no stiff, glossy peaks makes everyone sad. Let me know how yours turn out and what you like filling yours with. Enjoy!<br />
<br /></div>
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">The Easiest Macarons</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L9q3g0R6oipzWAslaTJzOhhtpFTaoN5penU3KbHiyLWV6BY85Kug-zHC7wT0sHMXetONVY_smqx0tXD0Cf8h7jkOvMdhgqODXTsvTxltKX7fj5Hlhbm5b3F6V3_inLBjqtjSjq29iPQ/s1600/1.JPG" /><br />
Yield: <span class="yield">about 30 macarons</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 1/3 cups</span>
<span class="name">powdered sugar</span>
</li>
<li class="ingredient">
<span class="amount">2/3 cup</span>
<span class="name">almond meal</span>
</li>
<li class="ingredient">
<span class="amount">3</span>
<span class="name">egg whites, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">white sugar</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Through a sieve, sift the powdered sugar and almond meal together to remove large pieces.
</li>
<li class="instruction">
Using a stand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
</li>
<li class="instruction">
Fold half of the almond mixture into the egg whites. Add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly from the spatula.
</li>
<li class="instruction">
Put the batter into a pastry bag. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
</li>
<li class="instruction">
Preheat the oven to 350 degrees F.
</li>
<li class="instruction">
Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be switched to prevent browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
</li>
<li class="instruction">
You will know the macarons are done when you can touch them and the top of the macaron is set, and it does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
</li>
<li class="instruction">
Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite fillings. A honey buttercream recipe follows. Allow the completed macarons to sit for at least a few hours.
</li>
</ol>
</div>
<div>
For the honey buttercream:</div>
<div>
<div>
Makes enough to fill about 40 macarons</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
1/2 cup butter (1 stick), room temperature</div>
<div>
1 cup powdered sugar</div>
<div>
2 tablespoons honey</div>
<div>
<br /></div>
<div>
Cooking Directions:</div>
<div>
In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes. Slowly add the powdered sugar, and whisk until everything is incorporated. Do the same with the honey. Beat another minute or so to get everything well incorporated.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2153259872588007203.post-57371168256834285802015-02-06T12:00:00.000-05:002015-02-06T12:00:02.519-05:00The Best Cheddar Biscuits<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHpZfokUM6AkLSyhT4x4ammY-Be9iitqUK9zj4-YxRBepBOY-Lb7YT6XfI0dMPx-O9SGDZhtTRMiumptmKmBKeSogFTSHVW1uyTbUPrsh6kPLug9qQht71CsKq1qaEMrSQaNxKqCOvkY/s1600/bis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHpZfokUM6AkLSyhT4x4ammY-Be9iitqUK9zj4-YxRBepBOY-Lb7YT6XfI0dMPx-O9SGDZhtTRMiumptmKmBKeSogFTSHVW1uyTbUPrsh6kPLug9qQht71CsKq1qaEMrSQaNxKqCOvkY/s1600/bis2.jpg" height="240" width="320" /></a></div>
<br />
Biscuits are easy to make, but don't mess with it too much. The secret to flaky and tender biscuits is all in how the butter is distributed throughout the dough. If done correctly, it'll melt and puff up the biscuits when they bake at a high temperature. This is an adaptation from America's Test Kitchen, so you know it's perfect. Enjoy!<br />
<br />
If you don't have buttermilk, just use milk mixed with lemon juice or vinegar. Add one tablespoon of lemon juice or vinegar to a measuring cup. Fill to 1 cup with milk. Let sit 5 minutes before using.<br />
<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">The Best Cheddar Biscuits</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5ZJS4vzhWckqff34cT74pncMy8KhWrKR39don9FPFBSeWWmxvcSoYUzxjxlgavtZt2-3kpAfns4omZaNPzzORUxCucDi9smA6zDWqQ3VHVAvkNd4VU3tqDZAWBil2KPvQToAiGIuQvQ/s1600/bis1.jpg" /><br />
Yield: <span class="yield">20-24 biscuits</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">3/4 teaspoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">4 oz.</span>
<span class="name">cheddar cheese, grated</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">buttermilk (or substitute)</span>
</li>
<li class="ingredient">
<span class="amount">8 tablespoons</span>
<span class="name">butter, melted and cooled</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">butter, melted, for brushing biscuits</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">garlic clove</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">fresh parsley, minced</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper.
</li>
<li class="instruction">
Melt 1 stick of butter first and set aside to cool.
</li>
<li class="instruction">
Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until evenly mixed.
</li>
<li class="instruction">
Add the grated cheese and mix it into the dry ingredients.
</li>
<li class="instruction">
Pour the cold buttermilk (or substitute) into a medium bowl. Pour in the cooled, melted butter and mix it together with a whisk or a fork.
</li>
<li class="instruction">
Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and mix the batter quickly and gently, just until the batter is moistened and comes together. Do not over-mix the batter.
</li>
<li class="instruction">
Use a large spoon to scoop up and portion out the batter onto the baking sheet for 20-24 biscuits.
</li>
<li class="instruction">
Bake the biscuits in the preheated oven for 12-14 minutes, until golden brown.
</li>
<li class="instruction">
While the biscuits are baking, melt the remaining 2 tablespoons of butter. Add the garlic and the minced parsley to the butter.
</li>
<li class="instruction">
When the biscuits are baked, brush the biscuits with the melted garlic-parsley butter.
</li>
</ol>
</div>
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<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Ribbon Finger Jello</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i2ba6YIlUy2dcHEPuLzktDy3MDh8zVR9uF4CEAAUpjrUzAEymCt5oxecarz20_sxvrZ4m0uyRj_PeDrRxH93B2jT0XTknOOSzw559l3Tpq_zuRoKEtyyZw71whafMJqjYWWYjHRsrYM/s320/jello.jpg" /><br />
Yield: <span class="yield">1 big pan of jello</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3 oz package</span>
<span class="name">orange gelatin</span>
</li>
<li class="ingredient">
<span class="amount">3 oz package</span>
<span class="name">lime gelatin</span>
</li>
<li class="ingredient">
<span class="amount">3 oz package</span>
<span class="name">lemon gelatin</span>
</li>
<li class="ingredient">
<span class="amount">3 oz package</span>
<span class="name">strawberry gelatin</span>
</li>
<li class="ingredient">
<span class="amount">6 envelopes</span>
<span class="name">unflavored gelatin</span>
</li>
<li class="ingredient">
<span class="amount">14 oz can</span>
<span class="name">condensed milk</span>
</li>
<li class="ingredient">
<span class="amount">5 3/4 cup</span>
<span class="name">boiling water</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">cold water</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Dissolve the orange gelatin and 1 envelope of unflavored gelatin in 1 cup of hot water. Pour into a 3 x 9 x 13 inch pan which has been lightly sprayed with oil. Chill until almost firm, approximately 20 minutes. If too firm, the next layer will slide off.
</li>
<li class="instruction">
Soften 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add 3/4 cup hot water. In a separate bowl, mix the condensed milk with 1 cup boiling water. Combine both mixtures. Pour 1 cup of the new milk mixture over the first layer and add 1 cup between each subsequent layer.
</li>
<li class="instruction">
Repeat each gelatin procedure in this order: orange, lime, lemon, strawberry. Alternate with milk mixture and ending with a gelatin layer. While each layer is chilling, mix the next layer. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size.
</li>
<li class="instruction">
For a quick method, place the pan with gelatin in the freezer for approximately 12 minutes, then approximately 8 minutes for each subsequent layer.
</li>
</ol>
</div>
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</div>
If you've ever had a craving for baklava but really don't want to spend the next few hours making it, this will satisfy you. It's simple and much quicker. I threw this together with some extra filo dough and nuts we had around. It really hits the spot for a healthy filo dessert. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Honey Walnut Cigars</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmgiylzuVWJpBVMa7Iq_D3XS75kyiqf1ozsTQbO9lBQ5l_ibb_FqW-grA_1PQkJ39sIr_SDhzktTHNyhU30Bsw-0thQKzxy-l3e0lpLE2wT-zaBT4CLyvmawy1NsB9H1KYZU_UI39roY/s1600/IMG_0302.JPG" /><br />
Yield: <span class="yield">8 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4 sheets</span>
<span class="name">filo dough</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">walnut pieces</span>
</li>
<li class="ingredient">
<span class="amount">3 tablespoons</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">3 tablespoons</span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">citrus juice</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Tear a sheet of filo in half length-wise.
</li>
<li class="instruction">
Put some walnut pieces in the sheet, and roll it around the walnuts.
</li>
<li class="instruction">
Do this for all 8 cigars.
</li>
<li class="instruction">
Arrange in a dish, and bake in 350 degree oven until golden brown. This shouldn't take too long.
</li>
<li class="instruction">
Remove from oven to cool.
</li>
<li class="instruction">
Meanwhile, bring the honey, citrus juice, and water to a boil and then simmer.
</li>
<li class="instruction">
Lightly pour the honey mixture over the cigars. Let cool.
</li>
</ol>
</div>
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</div>
This falafel is extremely easy. All you need is a food processor to make the falafel dough and you're all set. Even better, they're baked and still get a crispy crust on the outside. Enjoy with your favorite sauces, hummus, whatnot. The only thing you really have to prep for in the sprouting, but that super easy. Make them bigger ro smaller too. Experiment and go crazy. I'd like to see one giant falafel. Enjoy!<br />
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<div class="hrecipe">
<span class="item">
</span>
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<div class="fn">
<span class="item">The Easiest Gluten-free Sprouted Baked Falafel</span></div>
<span class="item">
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<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93omBcH04BV2ymgNtcf2QRefzyo_VwDtpmX15U56W1zPqolepwrAifENGg-mjawxIMsB92zztzhbbMTJ5TZPcUdUI5RFXk0XuBa0LOua8DmzzmVdxGCst5DlBc-_DS6tYFBoY9jW8Jq8/s1600/IMG_0299.JPG" /><br />
Yield: <span class="yield">6-8 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">dried chickpeas</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">garlic clove, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1/2</span>
<span class="name">onion, quartered</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">cumin</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">cayenne pepper</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">fresh parsley</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tablespoon</span>
<span class="name">lemon juice</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">olive oil</span>
</li>
</ul>
</div>
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Labneh is a pretty good substitute for cheese, especially if you like yogurt. This labneh is made from kefir, so it's kefir cheese. It's even more impressive when you form little balls of super intense spices of it. Enjoy!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Kefir Labneh Balls</span></div>
<span class="item">
</span>
<img class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvyFYKn6tTQY0UkJmLFQsoKxz3JGObjvwNFtxjrq2-yedV1ghV4yzIsGF3fKy3c_J8HQADdRmjFMgibZKHqEVsAQ6MxUkPmTdAwwZfXm_QGqkIZNlIKBqC8Ym2V2rL6CYqxAt1v4wYOA/s1600/IMG_0294.JPG" /><br />
Yield: <span class="yield">10+ balls</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 quart</span>
<span class="name">kefir</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">paprika</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">cayenne pepper</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">ginger powder</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">onion powder</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">bread crumbs</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Prepare kefir like you normally would but let it ferment longer until it completely separates from the whey.
</li>
<li class="instruction">
Gently place the yogurt in the center of cheesecloth folded a couple times. Gather up the ends of the cloth and tie up tight, gently gathering up the kefir curds to form a ball. Save the whey for your own uses.
</li>
<li class="instruction">
Hang the kefir overnight. The next morning, much of the whey will have drained out - firm on the outside and soft and creamy on the inside.
</li>
<li class="instruction">
Put your spice mix in a bowl and bread crumbs in another bowl. The amount you need will vary according to preferences, so season the spices to taste. Pinch off chunks of cheese, dunk them in the spices, then gently roll them to form balls.
</li>
<li class="instruction">
They can be served immediately or left in the fridge for a couple days. The bread crumb ones are also pretty good baked.
</li>
</ol>
</div>
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