eatsandends

[eatsandends]

Salted Chocolate Chip Cookies

[eatsandends]

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies, by Broma Bakery

Brownie Ingredients

1/2 cu Countryside Creamery Unsalted Butter, melted

1 cu Baker’s Corner Granulated Sugar

2 eggs

1 1/2 tsp red food coloring

2 teaspoons Stonemill Pure Vanilla Extract

1/2 tsp salt

3/4 cu Baker’s Corner All Purpose Flour 3 Tablespoons Baker’s Corner Baking Cocoa

Cream Cheese Swirl Ingredients

8 oz Happy Farms Cream Cheese, room temperature

1 egg, room temperature

1/3 cup Baker’s Corner Granulated Sugar

Instructions

Preheat the oven to 350°F and line an 8 x 8 pan on all sides with parchment paper. Set aside.

In a medium bowl combine the melted butter and granulated sugar. Whisk together until glossy.

Add the eggs and whisk until it emulsifies and is slightly foamy, about 2 minutes. This will give you that nice crackly top.

Add the vanilla extract and food coloring and stir to evenly distribute.

Add the flour, cocoa powder and salt and mix until combined and no streaks of flour remain.

Pour the batter into the prepared pan, spreading into an even layer.

Next, make the cream cheese swirl. Combine all the ingredients in a mixing bowl and whisk together until smooth and creamy.

Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. Use a butter knife to make big swirls.

Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Allow to cool before slicing into 9 huge brownies or 16 smaller ones! Enjoy!

[eatsandends]

Vegan Garlic Noodles

Vegan Garlic Noodles, by ZardyPlants

Ingredients

8 oz pasta of choice (see note 1)

1 small head garlic, minced or slice cloves thinly (use less or more to taste)

½ bunch green onions, sliced (separate white and green parts)

½ cu canned coconut milk (see note 2)

3 TBSP reduced sodium tamari or soy sauce (or use no-soy)

Vegan parmesan

1 tsp hoisin sauce, optional

Vegan Parmesan Ingredients + Instructions

½ cu hemp seeds (see note 1)

½ cu nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 tsp pink Himalayan salt

Measure out your ingredients and put them in a jar or container with a lid, and stir or shake it up until well combined.

Taste and adjust quantities as needed.

Refrigerate in an airtight container for up to two weeks… if you can make it last. We always polish it off pretty quickly!

Instructions

Cook the Pasta: Begin cooking your pasta in a large pot on the stove. When the pasta is fully cooked, drain it and return it to the pot until the sauce is ready. Everything else can be made in the meantime.

Prep Garlic and Onion: Chop your garlic and green onions, keeping the green parts of the onion separate from the white parts.

Cook the Garlic and Onion: Heat a large skillet over medium high heat, empty for 1 minute. Then add the garlic with a tablespoon of water. Stir. When the garlic starts to stick, add a touch more water. Cook the garlic until very fragrant, about 1-2 minutes. Now add the white parts of the onion, adding a tablespoon of water if needed. Sauté for 3 minutes, stirring often and adding a splash of water if it sticks.

Put It All Together: Add the coconut milk and tamari or soy sauce. Stir well and heat for one minute. Then add the green parts of the onion and stir well. Finally, add the pasta into the skillet and toss well with tongs or forks.

Serve: Serve hot and enjoy! Sprinkle with vegan Parmesan, chili flakes, and extra green onion if desired.

Store: Like most pasta, this is best the first night. If you have leftovers, refrigerate in an airtight container for up to 5 days. Add a little coconut milk or water when reheating.

Notes

Any pasta will work. If you want that light, delicate, slurpy noodle, I recommend using noodles like angel hair pasta, thin spaghetti, or ramen noodles. This really allows the garlicky flavor to shine. Use gluten-free pasta if needed.

The base of the sauce for this recipe is a small amount of canned coconut milk. This has the right texture and flavor, as opposed to the watered down stuff from the carton. I don’t eat butter or vegan butter (I don’t use oil at home), so this is my substitute. But the flavor is actually amazing! It isn’t very coconut-y at all, and it makes the sauce creamy and delicious. Can’t have coconut? Melt vegan butter in the skillet with the garlic, or use olive oil if you’d like.

[eatsandends]

Pasta Primavera

Pasta Primavera, by Cooking Classy

Ingredients

10 oz. dry Barilla Penne Pasta

Salt

1/4 cu olive oil

1/2 med red onion, sliced

1 large carrot, peeled and sliced into matchsticks

2 cu broccoli florets, cut into matchsticks

1 med red bell pepper, sliced into matchsticks

1 med yellow squash, sliced into quarter portions

1 med zucchini, sliced into quarter portions

3 - 4 cloves garlic cloves, minced

1 cu (heaping) grape tomatoes, halved through the length

2 tsp dried Italian seasoning

1/2 cu pasta water

2 TBSP fresh lemon juice

1/2 cu shredded parmesan, divided

2 TBSP chopped fresh parsley

Instructions

Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

Add red onion and carrot and sauté 2 minutes.

Add broccoli and bell pepper then sauté 2 minutes.

Add squash and zucchini then sauté 2 - 3 minutes or until veggies have nearly softened. 

Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

[eatsandends]

Stuff You May Wish to Know About Curry

Indian gourmet Sukhi Singh says:

"In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that’s super spicy. 

There are many different ways to make curry and each region will have its specialty. My family’s Chicken Tikka Masala could vary from your family’s recipe, and that’s okay! Curry is what you make it." 

History of curry according to Wikipedia:

Evidence dating back to 2600 BCE from Mohenjo-daro archaeological site in Sindh, Pakistan suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. Black pepper, or peppercorn, is native to the Indian subcontinent and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.

The three basic ingredients of the spicy stew were ginger, garlic and turmeric. Using a method called "starch grain analysis," archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India. Examining the human teeth and the residue from the cooking pots, signs of turmeric and ginger were evident.

The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading center in Goa in 1510, resulting in the introduction of chili pepper, tomatoes, and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.

The British lumped all sauce-based dishes under the generic name 'curry.' It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940's and the 1970's. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.

Curry by Indian region, by Table Agent

Northern Indian Cuisine:

Perhaps the most prevalent culinary style found outside of India, Northern Indian cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North, giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavor. A significant number of Northern dishes make regular appearances on Indian menus. Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma, another menu staple from Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish.

Western Indian Cuisine:

Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies.

Eastern Indian Cuisine:

Eastern Indian cuisine is primarily known for its desserts. These desserts are not only favored by other regions in India, but are frequently found at Indian restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat consisting of semolina and chenna, or cheese curd, balls that are boiled in a light sugar syrup. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions.

Southern Indian Cuisine:

Southern Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency, or those favoring a more soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differ in their primary ingredients and degrees of liquidity. Sambars are essentially tamarind flavored pea and vegetable stews that are more watery than curries from other regions, but are thicker than rasams. Rasams are more similar to soups in their consistency, and are composed primarily of tomato, tamarind, and a myriad of spices. Kootus are more similar to curries found in other regions, but, rather than being creamy like the dairy-based curries of the North, kootus get their consistency from boiled lentils.

Aside from curry-style dishes, Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Uthapams are similar to dosas, but are thicker with the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar to savory doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants are pappadams, a fried crispy rice cracker usually spiced with black peppercorns.

[eatsandends]

brown butter snickerdoodle cookies

[eatsandends]

Erin's Tofu Curry

Tofu Curry, by Well Plated

Ingredients

4 tablespoons extra virgin olive oil divided

3 tablespoons low sodium soy sauce plus additional to taste

1 block extra firm tofu (14 ounces) pressed dry and cut into 1-inch cubes

1 yellow onion chopped (about 2 cups)

2 tablespoons minced fresh ginger

1 tablespoon tomato paste

1 tablespoon minced garlic about 3 cloves garlic

1 tablespoon curry powder

1 bay leaf

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1 can diced tomatoes with their juices

3/4 cup whole milk plain Greek yogurt at room temperature*

1/4 cup water

2 cups frozen green peas thawed

Cooked brown rice for serving

Chopped fresh cilantro for serving

Instructions

Heat 3 tablespoons olive oil in a non-stick large skillet or wok over medium-high heat. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), drizzle with 1 tablespoon soy sauce and stir to coat. Remove tofu from pan and set aside.

Add remaining tablespoon olive oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes.

Add tomato paste, garlic, curry powder, bay leaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes. Add remaining 1 tablespoon soy sauce.

Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bay leaf and discard. Serve warm with brown rice and garnish with cilantro. Top with additional soy sauce as desired.