freonsuit52-blog

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Easy Peach Jam Recipe

I’ve made peach jam several times, thanks in part to an annual delivery of peaches courtesy of the Washington Stone Fruit Growers, but I continue to look for ways to simplify the canning process. Standard peach jam recipes call for a lot of sugar and some powder or liquid pectin. The result is good, but can be a bit on the sweet side and a little rubbery. My preference is for a softer jam with less sugar and frankly less fuss. I wondered if there might be a way to make jam without bothering with the tedious job of peeling peaches? It turns out, there is. 

The key to this recipe is the peels. Lemon peel and peach peel are high in pectin and so if you cook the peaches with them, you won’t need to add any additional pectin. I started with a recipe from A Sweet Spoonful, but the main difference was I skipped peeling the fruit and used the lemon peel as well as the juice. I added some slices of fresh ginger in my first batch but I didn’t find it added much flavor so I’m skipping it. You could certainly add some powdered ginger, candied ginger or even scraped vanilla bean if you like. 

This jam is in between jam and preserves. It has some skin in it, but it’s silky smooth and doesn’t detract from the texture or flavor of the peaches. The pureed skins add a pretty rosy tint. How much you puree is up to you, I estimate I pureed about 1/3 cup or so. Note: You could can this in half pint or pint jars. I used  a combination of both. 

Easy Peach Jam

Makes 2 1/2 pints

Ingredients

4 pounds washed peaches, pitted and cut into chunks, about 8 cups 

2 cups ganulated sugar

1/4 cup freshly squeezed lemon juice

Lemon rind from one lemon, cut into large pieces

Instructions

Fill a canner with water and bring to a boil. Place the jars in the canner and boil. Put a small plate in the freezer so you can test the jam later. 

Place the peach chunks in a large non-reactive bowl. Sprinkle with sugar and lemon juice. Don’t stir–just let the sugar sit and macerate, this helps to release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.

Add the fruit along with the lemon peel to a large pot and bring to a boil. Using a potato masher mash the peaches. Continue stirring the peaches as they cook, using a wooden spoon. After about 10 minutes skim as much of the peels out of the pot using a slotted spoon and puree them in a blender then add them back to the pot. Remove the lemon peel and discard. Continue cooking until the mixtures thickens, about another 20 minutes. Test the thickness by placing a teaspoon full of the jam on the chilled plate and let it rest for about 30 seconds. Run your finger through the dollop and if it stays separated where your finger was, it’s thick enough. 

Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the jam into the jars, leaving 1/2 inch headspace. After filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the jam and the inside of the jar. Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and process/boil for 10 minutes. Remove from the canner and let rest overnight, you may hear the lids pop. Store for up to one year. 

Enjoy!

Disclaimer: Peaches were provided to me as part of the canbassador program by Washington State Stone Fruit Growers and to Ball Home Canning for the jars. 

Source: http://cookingwithamy.blogspot.com/2018/08/easy-peach-jam-recipe.html

[freonsuit52-blog]

buttercream flower tutorial

This time last summer, I had left my full-time job at Yelp and was gearing up to move back to Portland and focus on writing my cookbook, Weeknight Baking. Given that I had spent many years balancing my day job with this blog, I thought that finally just focusing on one thing would allow me to pursue everything I'd always wanted to do with Hummingbird High but never had time to do so: mostly, more interiors posts, party posts, travel posts, step-by-step tutorials, elaborate pastries, GIFS, videos and more!

Needless to say, none of that happened, lol. Although many of my friends and peers who'd written cookbooks warned me about how much work it all was, I'd secretly ignored their warnings because I was just too friggin' cocky. Despite their horror stories, I figured that after balancing a full-time corporate job and this blog for so long, it would be a breeze. Ha! Nope. Long story short, the book replaced Yelp as my full-time job and Hummingbird High was once again pushed to the sidelines as I raced to develop, test, and photograph recipes for Weeknight Baking.

There is light at the end of the tunnel though! I've finally met the first of my major deadlines, turning in my manuscript at the start of last month and all the photos this past Monday. I have about a month off before I get the first round of edits, during which I'm planning to relax, go on the Whole 30 in attempt to lose all the scary book-related weight I've gained in the last year, and finally stop neglecting my blog and start working on all of the ideas and plans I've had for it since yesteryear. Get excited!

First up: a decorating tutorial with the help of my talented friend, Lyndsay Sung of Coco Cake Land! Her new cookbook just came out and is dedicated to all things cake decorating and is just SO. MUCH. FUN. Lyndsay is known for her badass feminist cakes, her super kawaii animal cakes, and her general boss cake decorating skills. She is one of my favorite bakers, and is such an inspiration both inside and outside of the kitchen. Real talk — she wrote part of the book while she was fighting (and winning!) against breast cancer. I told you she was fierce.

One of the cakes in Lyndsay's book is the Buttercream Flower Power cake, which is a layer cake topped with beautiful and 100% edible buttercream roses in bright neon colors (I tried to channel them for this cake, but I think my colors came out more muted than Lyndsay's — oh well). Buttercream flowers kinda blew up on the internet last year, and of course, I'm late to the party. I'm not going to lie — I avoided piping them for a really long time because I was super intimidated to do so, but they're actually pretty easy! It helps to have a good video tutorial or two to guide you (as much as I love photos, sometimes a video really does do the job better) so I've included a pretty bare bones instructional video on how I pipe my roses:

What do you guys think of the video? Is it too bare? Should I add music and flashing lights? I know that those Buzzfeed Tasty-style videos are super popular, but for more instructional videos, I decided to keep it minimalist so you can actually see what I'm doing without any distractions. Tell me your thoughts!

Also, be sure to check out the rest of the post below for some formal instructions on how to pipe the flowers as well a quick guide on literally everything you need to get started on piping flowers of your own. And don't miss my post on Instagram, where I'm giving away a copy of Lyndsay's cookbook and a jar of some of her custom made Sweetapolita sprinkles. Super fun, right??? I'm so excited, you guys. I feel like this is a fresh start to Hummingbird High, and I am so excited to kick it off with Lyndsay and her new book. Yay!!!

featured:

book || cake stand || bowl

Buttercream Flower Tutorial

(inspired by Coco Cake Land)

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TOOLKIT

What Tools You Need for Swiss Meringue Buttercream

a heatproof rubber spatula

a candy thermometer, preferably digital (I use this one)

a freestanding electric mixer with a whisk and paddle attachment (I use a KitchenAid mixer)

What Tools You Need for Cake Decorating

4 pastry piping bags

4 pastry bag couplers

a petal piping tip (I recommend Wilton #102 for small flowers, and Wilton #125 for large ones)

an open star piping tip (I recommend Wilton #1M)

a flower nail 

one 12 x 16-inch sheet of parchment paper, cut into 2- or 3-inch squares

a half sheet pan 

flower lifter scissors

What Ingredients You Need for the Flower Power Cake

one 8-inch cake of your choice, smoothly frosted

one recipe Lyndsay's Swiss Meringue Buttercream (included below)

pink, purple, green and blue food coloring (I used colors from this awesome Americolor set)

sprinkles (duhhhh)

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SWISS MERINGUE BUTTERCREAM 101

Lyndsay's Swiss Meringue Buttercream Frosting Ingredients

1 cup (8 ounces) large egg whites, from about 7 to 8 large eggs

2 1/4 cups (15.75 ounces) granulated sugar

2 1/2 cups (20 ounces) unsalted butter, cut into 1-inch cubes and at room temperature

2 teaspoons pure vanilla extract

a pinch of kosher salt

Recipe

In the bowl of a freestanding electric mixer, combine 1 cup large egg whites and 2 1/4 cups granulated sugar. Mix with a heatproof rubber spatula to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn't touch the water.

Heat the egg and sugar mixture until it reaches 160 (F) on the candy thermometer, using the rubber spatula to scrape down the sides of the bowl to prevent any ingredients from burning and stirring the mixture occasionally. This process should take around 10 minutes, so if you find that it's taking longer, don't be afraid to crank up the heat! 

Use oven mitts to carefully transfer the mixer bowl onto the stand mixer and fit a whisk attachment in place. Turn the mixer on to its highest setting and beat the mixture for 10 minutes, or until you've created a meringue with medium-stiff peaks and the sides of the bowl are only slightly warm or at room temperature. 

Scrape down the whisk, and replace it with the paddle attachment. With the mixer on low speed, add 2 1/4 cups cubed unsalted butter a few cubes at a time, continuing to mix until the butter is incorporated. At this point, it should look like a thick soup, and that's totally okay. Add 2 teaspoons pure vanilla extract and a pinch of kosher salt, and turn the mixer up to its highest speed. Beat the mixture on high speed for about 2 to 3 minutes, or until a fluffy, silky, magical buttercream frosting has formed. 

Troubleshooting Swiss Meringue Buttercream Frosting ... if your Swiss Meringue Buttercream is too soupy: That likely means that the meringue wasn't cool enough when you started adding the butter, and/or it's a super hot day, and/or your butter was way too soft. No worries! Place the whole bowl in the fridge for about 10 minutes to cool it down before beating it again, first on low speed and gradually increasing it to high speed.

... if your Swiss Meringue Buttercream looks curdled and/or mottled: That likely means that the butter you used was way too cold and refuses to emulsify with the meringue. We can fix it, don't even worry. Eyeball out a 1/4 cup scoop of the curdled/mottled Swiss Meringue buttercream and transfer to a liquid measuring cup. Microwave on low speed for about 15 to 20 seconds, or until the frosting is soupy, liquidy, and warm. Pour back into the rest of the frosting and turn the mixer back on to high speed for about 2 to 3 minutes — the melted frosting should have helped bring the entire batch down to the right temperature for whipping.

If you don't have a microwave, you can try Lyndsay's suggestion: lightly heat the whole bowl over a low-boing pot of water. Once it's warmed up a teensy bit, try mixing it again.

Storing Swiss Meringue Buttercream Frosting Swiss meringue buttercream will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer. Just be sure to store in an airtight container to prevent the frosting from absorbing any weird fridge/freezer flavors.

To use chilled buttercream, bring it back to room temperature by letting it sit uncovered at room temperature for about 1 hour or so. Transfer to the bowl of a freestanding electric mixer and gently rewhip before using. If you find that the buttercream looks mottled, use the tricks above to incorporate it fully. To use frozen buttercream, thaw the buttercream in the fridge overnight and follow the steps for thawing chilled buttercream.

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BUTTERCREAM FLOWERS 101

How to Pipe Buttercream Roses

First, prep your ingredients and tools: divide the buttercream into four even batches, dying each batch with a different color. Fit 4 pastry bags with couplers, and fill each pastry bag with its own batch of buttercream. For one of the pastry bags with the petal tip.

Squeeze a tiny amount of buttercream onto the center of the flower nail. Pat a parchment paper square on top of the buttercream, pressing down and rubbing it across the surface of the nail to "glue" it onto the nail. Arrange the parchment paper so that it is relatively centered on the nail. Brilliant! You're ready to pipe flowers.

Start by piping a small blob of buttercream in the center of the parchment paper. It doesn't have to be a specific shape or even pretty — a small blob will do. Next, hold the piping bag at a 45-degree angle with the wide end of the piping tip at the bottom of the nail; squeeze the piping bag, turning the nail at the same time, so that it pipes a half circle around the blob of buttercream frosting. Pipe another half circle, starting from the halfway point of the initial half circle. Repeat until you've got a circle that forms the base of the rose. Repeat this process for the outer petals of the rose — as your flower grows, you'll notice that you'll need to pipe longer and longer half circles. Continue making the layers of petals until you've reached the desired size for your rose — smaller ones will look more like conventional roses, whereas larger ones will look almost like peonies, succulents, or even cabbage flowers. 

Once satisfied with your flower, carefully remove the parchment paper from the flower nail with the flower attached and place it on the half sheet pan. Repeat the process for however many roses you wish to make, moving the petal tip to different piping bags for different colored flowers. Go crazy and make as many flowers as you want, but be sure to reserve some frosting for finishing the cake and gluing the flowers on to the actual cake itself. Once done, transfer the sheet pan to the freezer to freeze for at least 1 hour, or until the flowers are cold and firm to the touch. 

How to Assemble a Buttercream Flower Power Cake

Once the flowers are frozen and firm to the touch, it's time to decorate the cake. Remove the sheet pan from the freezer. Use the flower lifter scissors to carefully lift up each flower from its parchment paper square, discarding the paper and transferring the flower to the top of the cake. To transfer them to the sides of the cake, pipe a blob of reserved frosting onto the sides of the cake to use as glue to hold the flower in place. 

Use a pastry bag with an open star piping tip to pipe quick stars in between the flowers, eliminating any "naked" space on the top of the cake. Garnish with sprinkles.

How to Save Buttercream Flowers for Future Cakes If you find yourself with leftover flowers, you can save your hard work for future cakes! Leave any leftover flowers on their individual parchment paper squares on the sheet pan and transfer to the freezer to chill overnight. Once the flowers have frozen solid, carefully transfer the flowers on their parchment squares into a Ziploc bag and seal tightly. The flowers will keep in the freezer for several months. When ready to use, you can use them straight from the freezer: simply unpeel each flower from its square and arrange on your cake as desired.

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Source: https://www.hummingbirdhigh.com/2018/08/buttercream-flower-tutorial.html

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Quick and Easy Avocado Boats from College Vegan

[Super easy to prepare and delightfully tasty, these Avocado Boats are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]

One of the requests I hear all the time from readers and students in my programs is, “Can you provide recipes that are quick and easy?”

Now, don’t get me wrong: just because I love cooking and truly enjoy a complex, multi-faceted recipe that’s perfect for a holiday or dinner party, I know that there are many quick and easy recipes that fulfill this requirement, too.

Enter these avocado boats. While simple, they are definitely appetizer-worthy at your next shindig or as a buffet offering at the outdoor patio party. And despite all that, they’re also easy and quick enough to become a dinner staple on weeknights.

This recipe is one of more than 140 “affordable, healthy and delicious plant-based recipes” from my friend Heather Nicholds’s new book, College Vegan Cookbook. 

Apart from Heather’s easy writing style, comprehensive information and no-nonsense recipes, what I love about the book is that it’s applicable to so many more people than vegans starting college. If you’re new to plant-based cooking, or if you’re looking for simple, affordable and healthy options, everything in this book applies to you, too.

As Heather aptly points out in the book’s opening chapter, these recipes and this cooking style is good for your health, your budget, the environment, social justice and the animals on our planet. And those are good for everyone, not just college students.

The book begins with a chapter on how to eat a balanced diet, followed by a list of necessary tools and pantry basics. It also includes a section called “Navigating the Grocery Store,” which is really a crash course in best practices while shopping.

Recipe chapters include “Breakfast,” “Soups and Stews,” “Sandwiches and Salads,” “Snacks and Sides,” “Main Courses,” “Desserts and Staples” and “Sauces and Dressings.”

Some of the recipes that intrigued me most were the Green Kickstart Smoothie, Chia Pudding Parfaits, Savory Chickpea Omelet Cups, Hot and Sour Tofu Soup, Pumpkin Pear Soup, Italian Wedding Soup, Tomato Pesto Grilled Cheese Sandwich, Meatball Subs, Greek Potato Salad, 5-Layer Dip, Sliding Scale Nachos, BBQ Cauliflower Wings, Pineapple Fried Rice, Sesame-Lime Tofu, Jambalaya, Chocolate-Coconut Bars and Freezer Blueberry Coconut Pie. And yes, they’re all a breeze to make!

While some of Heather’s ingredients aren’t candida-diet friendly, I could easily sub my own all-purpose gluten-free flour for the all-purpose flour and find ACD-friendly alternatives for the sweeteners. Since most of the recipes are savory, this didn’t seem like a problem.

The book wraps up with a section on food prep techniques and a conversion chart so that you can cook the recipes whether your college is based in North America, Europe, or anywhere else.

The recipe I chose to make was the super-easy Avocado Boats. I mean, I already adore avocado, plus everything else in the recipe was already on hand. I thought they’d make a lovely appetizer for me and the HH one weeknight, but as it turned out, there was leftover salad (used to stuff the avocado halves), so we just polished that off with a piece of toast and called it a meal. Light and very satisfying!

If you know a university student who’s interested in cooking or someone starting out in the realm of home cooking, College Vegan is a perfect choice.

    Print This!    

Avocado Boats

from College Vegan by Heather Nicholds

reprinted with permission from the publisher, Callisto Media 

[From Heather: “These look fancy, but they are really easy to make. Serve them as an appetizer if you have friends over for dinner or just enjoy them on your own.  Unless you have a really big avocado, there will probably be leftover salad, which you can enjoy on the side.”]

For the salad:

1 celery stalk, chopped, or 1/4 cup (60 ml) diced cucumber

1/2 apple, cored and chopped

1/2 cup (120 ml) raw spinach, finely chopped

2 Tbsp (30 ml) Cilantro-Lime Dressing (I used a bit more)

1 ripe avocado, halved lengthwise and pitted

For the dressing:

1/4 cup (60 ml) chopped fresh cilantro

3/4 cup (180 ml) canned coconut milk

1 Tbsp (15 ml) tahini or 1/4 cup (60 ml) plain nondairy yogurt [I used tahini]

3 Tbsp (45 ml) freshly squeezed lime juice

1 Tbsp (15 ml) sugar (I used stevia; you could also use xylitol or Lakanto)

Fine sea salt, to taste

Make the dressing: In a small blender or food processor, combine the cilantro, coconut milk, tahini, lime juice, sugar and salt. Blend for about one minute until smooth. Taste, and add more salt as needed. Store in an airtight container in the refrigerator for up to one week. Makes about one cup.

Make the salad: In a medium bowl, toss together the celery, apple and spinach. Drizzle with your dressing of choice and toss to coat.

Scoop out some of the avocado halves to make a large hollow area. Mix the avocado you scooped out with the apple mixture. Divide the mixture between the avocado halves, and eat directly from the shells with a spoon.

Makes 2 servings. Not suitable for freezing.

Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2019/03/avocado-boats/

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FAST FOOD NEWS: Taco Bell Grande Burritos

Did you spend most of your cash on holiday gifts? Don’t worry, Taco Bell has two new burritos that you can afford with what little money you have left — the $1 Three Cheese Nacho Grande Burrito and Chicken Enchilada Grande Burrito.

The Three Cheese Nacho one has seasoned beef, nacho cheese sauce, a 3 cheese blend, reduced fat sour cream, and crunch red strips. It has 420 calories, 18 grams of fat, 6 grams of saturated fat, 0 gram of trans fat, 30 milligrams of cholesterol, 910 milligrams of sodium, 50 grams of carbohydrates, 5 grams of fiber, 4 grams of sugar, and 14 grams of protein.

The Chicken Enchilada version has shredded chicken, seasoned rice, cheese, red sauce, and reduced fat sour cream. It has 370 calories, 13 grams of fat, 5 grams of saturated fat, 0 gram of trans fat, 40 milligrams of cholesterol, 990 milligrams of sodium, 50 grams of carbohydrates, 4 grams of fiber, 3 grams of sugar, and 15 grams of protein.

If you’ve tried either one, let us know what you think of it in the comments.

(Images via Taco Bell.)

Source: https://www.theimpulsivebuy.com/wordpress/2018/12/28/fast-food-news-taco-bell-grande-burritos/

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Eau de Printemps, a Perrier Strawberry Watermelon Vodka Spritz

Today it is snowing in Colorado, but I know that in a matter of days the trees will start to pop and spring will be in full bloom with summer following closely behind.  I cannot wait for warm days, sundresses, picnics, and the new bounty of fresh fruit that comes into season with the warm weather.  Strawberries have always been one of my favorite summer treats, picked off the vine and popped straight into my mouth, my feet chilled by the wet soil of the garden. 

Summer means more hours of sunlight, and more opportunities for imbibing while basking in the sun.   While I’m never one to pass up a good party, I do believe in the art of secretly hydrating whilst enjoying a delicious libation (long time followers of Gastronomista have heard me wax on about this over and over).  I love making spritzers in the summer, so I get an extra dose of water with my cocktail, and I love building on seasonal flavors to create complexity.  Enter Perrier Strawberry Carbonated Mineral Water, one of Perrier's flavors that tastes like fresh strawberries and is perfect for mixing. 

This cocktail is made with Perrier Strawberry, homemade strawberry and watermelon syrup, vodka, and garnished with fresh mint, fresh strawberries and tiny white flowers that remind me of the white strawberry blossoms that pop up every spring.  Extra points for anyone who uses a real strawberry flower, they should be coming into bloom any moment now.

Cheers!

Eau de Printemps Created by Gastronomista 2 oz Grey Goose Vodka 1-1/2 oz Strawberry & Watermelon Syrup 4-6 oz Perrier Strawberry Carbonated Mineral Water Watermelon, Mint, and Fresh Strawberries to Garnish

Build Perrier Strawberry, vodka, and syrup in a double rocks glass and add a large cube of ice.  Garnish with watermelon slices, fresh mint, and half of a fresh strawberry.

Enjoy!

Strawberry, Watermelon Syrup ½ Cup White Sugar ½ Cup Water ½ Cup Chopped Strawberries ½ Cup Chopped Watermelon

Over low heat, simmer water, sugar and fruit.  When soft, muddle the fruit in the sugar mixture.  Let simmer for 2-3 minutes and let cool.  Strain into a non-reactive container and store in the refrigerator for up to a month. 

-sponsored-

This is a sponsored post written by me on behalf of Perrier Sparkling Water. All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible.

Source: http://www.gastronomista.com/2018/04/eau-de-printemps-perrier-strawberry.html

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Salmon Tacos With Avocado Cilantro Cream

Lunches are most often not that elaborate at the house during the week and they most often turn into brunch during the weekends. I am more of a nosher from morning til dinner if left to my own devices but Mama Ruth isn't. Though not complicated or demanding, she can't graze all day long. It's mostly soups and big salad with a little protein. A big plate of crudites and some hummus while editing pictures or responding to emails. Always good but nothing that requires multi pans preparation.

However, once in a while, I get a wild hair and make us something special. Especially if she saw something in a magazine and found it "inte-resting". She pauses on the word like so when she clearly thinks "unusual" or "weird". It makes me smile everytime. It's like the challenge is on for me to make her discover new things.

I got to say most of said interesting dishes were received with lots of "hmmm this is good". Thai green curry, Char Sui, ramen noodle soups, bouillabaisse, ratatouille, etc... Tacos are still on the undecided camp, mostly because they are not as easy to eat. Food falls, liquids end up all over your hands. They're messy. So while we roll them up, she eats them open faced. Still with a smile of satisfaction.

These Salmon Tacos with Avocado Cream were very warmly received albeit for the "it's messy, isn't it?" comment. At least not a crumb was left and they are now on rotation at the house so I must be doing something good!

Salmon Tacos With Cilantro Avocado Cream

Makes 4 tacos:

Ingredients:

For the salmon tacos:

4 corn tortillas 2 teaspoon olive oil

1 pound fresh salmon, skin on (fillets or one 1-lb piece)

4 large or 8 small Bibb lettuce leaves

1/2 medium red onion, sliced

salt and pepper to taste 1/2 to 3/4 cup cotija cheese 1 jalapeno, thinly sliced 1/2 avocado cut up in small cubes

fresh cilantro to garnish

For the avocado cilantro cream:

1 ripe avocado, pitted and skinned

1 garlic clove

1/4 cup cilantro, roughly chopped

1 jalapeno, cut in half, stems and seeds removed

juice and zest of 1/2 a lime

1/2 cup creme fraiche 

2 Tb to 1/4 cup heavy cream 

Directions:

On a grill or in a skillet place on the stove on medium high heat, grill the tortillas until warm and just blistered on both sides. Remove from the heat, cover with foil and keep warm.

In a the olive oil in a skillet set over medium heat,  add salmon fillet, skin down and let it get crispy for about 5 minutes. Cover with a lid and cook until the fish is cooked through about 8 to 10 minutes, depending on thickness.

Drain on paper towels. Remove the skin and discard. Flake the fish with your fingertips in medium large pieces. Set aside while you prepare the sauce. 

In a food processor, place the avocado, garlic. cilantro jalapeno, lime zest and juice and process until smooth. Remove from food processor and place in a large bowl. Add the creme fraiche or sour cream and stir with a spoon. Add enough light cream or half&half to make it a drizzle consistency. Add salt and pepper to taste.

Assemble the tacos by layering one tortilla with one large or a couple of smaller Bibb lettuce leaves, a few pieces of salmon, cotija cheese, red onion slices, avocado, jalapeno slices, fresh cilantro and the avocado-cilantro cream. 

Source: http://www.tarteletteblog.com/2016/02/recipesalmon-tacos-with-avocado.html

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Ridiculously Creamy Vegan Fettuccine Alfredo

I'm calling this entree recipe a showstopper because it's just that good. My Ridiculously Creamy Vegan Fettuccine Alfredo has a velvety, dairy-free Alfredo sauce drenched over top tender fettuccine pasta. The flavor is cheesy with a hint of lemon and garlic -- yet ironically has zero cheese or even nutritional yeast! And this recipe can be made in about thirty minutes, no prep needed! Get the recipe...

It's all about this sauce..

And then the pasta goes for a swim...

And yes, you can use any variety of pasta if you do not have fettuccine.

A sprinkling of chopped herbs (or anything green to brighten the plate) and serve!..

Pair this entree with some roasted veggies, a side salad or your favorite vegan protein and you have a meal worth craving.

My Ridiculously Creamy Vegan Fettuccine Alfredo is: - Fast! Easy to whip this up in about thirty minutes.

- Plant-Based. Made using simple plant-based ingredients.

- Lovable. Cravable. Comfort food.

- Easy to liven up with veggies! Fold in peas, garlicky kale, broccoli or chopped asparagus. Here is one example of mine.

- This sauce is epically velvety and airy. Must have: high speed blender or food processor to really whip those cashews and fluff the sauce.

Raw cashews give creaminess! And big bonus.. you do not need to soak them prior to starting this recipe.

Roux. I used a roux to thicken the sauce to a velvety state. A roux may sound like a fancy technique, but it took me about two minutes to melt the vegan butter and whisk in the flour. Then I simply added the cashew blend, whisked again and done.

Vegan Fettuccine Alfredo

By Kathy Patalsky

Published 01/16/2019

Rich and velvety vegan Alfredo sauce is the perfect pairing with tender fettuccine pasta.

Ingredients

1 cup raw cashews

1 1/2 cups hot water - or use 'pasta water'

2 Tbsp fresh lemon juice - 2 small lemons

1 Tbsp white miso paste

pinch of black pepper

1 small raw garlic clove - optional

1/4 tsp salt

2 Tbsp vegan butter

2 Tbsp flour (whole wheat pastry flour used)

garnish: chopped basil or parsley

fettuccine pasta - about 6-8oz

Instructions

Bring a large pot of water to a boil and add the fettuccine pasta. Stir your fettuccine to break any pieces apart. Tip: Adding a teaspoon of oil can help prevent your fettuccine from sticking. Cook until tender.

As your pasta cooks, start your sauce. Add to a high speed blender: cashews, miso, lemon, pepper, salt and the HOT water. Also add the optional garlic clove. For the water, you can use purified water that you boil, very very hot tap water - or scoop out some of the hot, starchy pasta water from your pot as the fettuccine cooks.

Blend everything from low to high. Keep the blender at the highest speed for about two minutes to really create a silky sauce base.

In a medium sauce pan, add the vegan butter over medium heat. Using a whisk, stir and melt the butter. When the butter is just about melted, reduce the heat to low and add in the flour. Briskly whisk to create a roux base. Turn off the heat when your roux forms - you do not want to burn it.

Pour your blended cashew mixture into the roux base and briskly whisk everything together. Turn the heat back to low for a minute or two to allow the sauce to thicken just a bit. When your sauce is nice and whisked and creamy. Turn off the heat and set aside.

Your pasta should be done by now, so if you haven't already, drain the water. Using tongs, transfer the cooked pasta to the sauce pot and toss gently until the pasta is coated in sauce. Note: You could also do the sauce-tossing in a separate large mixing bowl if you want to control the sauce amount a bit more precisely.

Transfer the tossed pasta to serving bowls, top with a pinch of chopped basil or parsley and serve!

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 15 mins.

Total time: 25 mins.

Nutrition

Calories: 475

Tags: pasta,entree,fettuccine,fettuccine alfredo,vegan,dairy-free,dinner,italian,

Pin it for later..

Source: http://kblog.lunchboxbunch.com/2019/01/ridiculously-creamy-vegan-fettuccine.html

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Let’s Stay In: Pre-Order Giveaways!

Intro

“Soft dough rippling under my fingers, the scent of honey and yeast, make me eager for the piece of warm baked bread to come (slathered with a good bit of salted butter, of course). Sharp vinegar tames finely minced shallot as I toss it with blushing cherry tomatoes still warm from the garden. A hefty pour of grassy olive oil unites them and a few flakes of vanilla salt insist you stand up and take notice. Flour and water slowly evolve with a bit of hearty kneading (which I’ll consider my workout for the day) from a shaggy heap into a soft dough that easily yields under my palms to form long, irregularly shaped noodles. After a quick bath in rolling water salted to mimic the sea, they are tossed with caramelized cremini mushrooms and a few ladles of the starchy pasta water until the sauce submits to a cohesive creaminess.

The only thing that comes close to the enjoyment I receive from cooking and eating is talking (or writing) about cooking and eating. I don’t overly fuss with either.The food I enjoy the most is simple and comforting and yet you can tell there’s a passionate cook behind the dish. There’s no question that I derive great pleasure from the kitchen, and since you are reading this, I’ll assume the same of you.

While writing my first book, Date Night In, I thought often of this book, the one you now hold in your hands. I knew even then that I wanted to tell the story of how food happens in our home: our everyday food. The food in Date Night In is special, as it should be: it is date night, after all. Our typical food, however, rarely takes more than forty-five minutes from idea to table, is very reliant on our pantry, and leans heavily on vegetables and comfort. For the last few years I’ve kept a running journal of some favorites, the dishes that get requested most and the ones I turn to again and again. This book tells that story and shares those recipes.”

I’m sitting at my computer this morning slowly meandering through the massive file that is my second cookbook, Let’s Stay In. Tears stream down my face as I read about my Grandmother’s pie crust. I wrote it long before she passed and it’s what I read at her memorial service. I’m so thankful that such a stunning part of her will now be a part of your kitchen. I’m nodding in agreement at my own words as I lament the dinner routine while at the same time find joy in preparing a recipe that takes days to create (I’m looking at you, Beef Wellington). The paragraphs above open the book and although the release is still a couple months away I couldn’t wait any longer to share them with you.

I wrote this book with you all in mind. The questions that fill my inbox, the comments on the blog and on Instagram kept ringing through my head as I wrote. While Date Night In told the story about our relationship and how I used food as a way of reconnecting with my partner, Let’s Stay In, is you and I at the table talking honestly about how to get dinner on the table when the kids are “starving”. It’s about how a passionate home cook stays inspired when the passion feels more like something to check off on the to-do list than a joy. And it’s about celebrating life through food. Spending hours in the kitchen on a meal that will be gone in minutes because through cooking we can truly understand that life really is about the journey and not the destination. Let’s Stay In is about  life lived at the table.

I can’t believe it’s almost time! I’ve been working on this cookbook for over two years, but really I started it even before I jumped into writing Date Night In.  And now it’s ALMOST TIME!

“Our kitchen and our table, like yours, I’m sure, are the center of our home. So often it’s a far cry from the picturesque Norman Rockwell paintings, but I don’t expect perfection: I long for relationship. Food brings us to the table and my goal in life is to spend as much time there as possible.And that’s my goal for all of you as well because, for me, nothing in life is more beautiful, healing, and life-giving than time spent at the table.”

– Let’s Stay In

Pre-Order Bonus!

Now let’s get down to the real exciting news; Let’s Stay In is available for pre-order! Pre-ordering is a huge deal for the author as it boosts sales right from the get-go and makes bookstores stand up and take notice. For you guys it means you will be among the first to get your hands on the book AND as a thank you for pre-ordering we have some super fun things in store.

If you pre-order the book you will be sent a link to a downloadable PDF of one of my absolute favorite recipes from the book. I’ve teased this recipe for years in a matter of a couple of minutes it could be yours!

It’s the Blue Ribbon Tomato Tart. Tomatoes are just coming into their prime and I want you to have this tart rather than wait an entire year to make it. It’s a stunningly savory Parmesan crust with a simple herb laced whipped creamy chevre filling. On top a thick layer of heirloom and cherry tomatoes. To finish a flurry of flakey vanilla salt (or regular flake salt) that crunches as you bite. You guys, this recipe won a blue ribbon at our Farmers Market here in Seattle but more than that you all have been asking for it for years and NOW it is time.

First Giveaway!

Barebones Living is one of my most favorite brands. They are the best in outdoor living gear. Their cast iron pans are sturdy, beautifully designed and lighter than most on the market. They are giving away my favorite set; the 10’ inch Dutch Oven Classic Kit:

“Our Dutch Oven Classic Kit features a cast iron skillet with an ergonomic, heat dispersing handle, a triple sanded smooth interior, dual pour spouts, and side handles for easy carrying. Our pre-seasoned cast iron dutch oven classic includes a venting lid, and heat dispensing coil handles. Wide feet at the bottom allow for a sturdy cooking base, and the wood trivet protects your table from the heat.”

Pre-order the book and email me a copy of your receipt and you will be entered into this giveaway and more of our pre-order giveaways to follow between now and October. 

Win a trip to Seattle for two and tickets to a dinner at the SHOP!

I can’t believe this is real life. You guys, Alaska Airlines has offered two main cabin round-trip flight vouchers to Seattle from anywhere in the U.S that Alaska Airlines flies. Why am I sending you to Seattle? Well, because I want you and a guest to sit at my table in the Not Without Salt Shop for dinner October 2 to celebrate the official launch day of Let’s Stay In. I can think of no better way to honor this book then inviting you to the table.

For the rest of your stay in Seattle I’ll help create a curated itinerary so you’ll be sure to hit all my favorite spots.

To enter this giveaway pre-order the book then be sure you are following @ashrod and @alaskaair on Instagram. Unfortunately employees/immediate family members of employees are not eligible. Also, it must be said (for legal reasons and such) this contest is in no way sponsored by Instagram.

How to Pre-Order:

Let’s fill the world with Blue Ribbon Tomato Tarts! Here’s how to pre-order, get your recipe and enter into our upcoming giveaways.

1. Pre-order at your local bookstore (some other options: Book Larder here in Seattle, Powell’s in Portland, Indiebound, Target or Amazon).

2. Email me a copy of your receipt that shows where you purchased the book.

3. Once you’ve pre-ordered enter your name and email below to get the Blue Ribbon Tomato Tart recipe delivered to your inbox.

  Source: http://notwithoutsalt.com/lets-stay-pre-order-giveaways/

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Easy 6-Ingredient Vegan Eggnog

December 5, 2018

Growing up, we really weren’t an eggnog family. My first encounter with it, I think, was actually well into adulthood – in the form of an eggnog latte. That easily segued into the real stuff whenever possible every December.

Eu-frickin’-reka! What had I been missing?!

Cue record screech when, many years later, I discovered dairy hated me. Well, shoot. There goes eggnog. Christmastime took on a dull glow from there on out. (Just kidding, but it was a bummer).

And then I discovered Vegan Eggnog! (And now we hear angels singing.) Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?

After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist. But more often than not, this Easy 6-Ingredient Vegan Eggnog is what I’m all about every December. I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.

We’ve got cashews, coconut milk, dates, vanilla, nutmeg, and sea salt. And that’s it! Okay, and a little water, but I don’t count that.

Cashews give this egg nog that luscious creaminess, while coconut milk adds a rich sweetness. Caramelly sweet medjool dates help thicken it up while adding an almost molasses-y note. Vanilla – either in the form of vanilla bean paste, pure vanilla extract, or even couple of vanilla beans, is a must. And then copious amounts of nutmeg. Because of course. 

Just blend it all up, chill, and done! It’s SO EASY. 

Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Vegan Eggnog a try, and I hope you love it as much as we do!

P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)

Yield: About 6 cups

Prep: 1 hour 25 minutes**

Total: 1 hour 25 minutes

Decadent and velvety, this egg-free, dairy-free nog is sure to be the hit of the party. The season. The year! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Ingredients:

2 cups raw cashews, soaked*

1 1/2 cups water

2 (15-ounce) cans lite coconut milk

8-10 medjool dates

2 tablespoons freshly ground nutmeg + more for garnish

2 tablespoons vanilla bean paste or pure vanilla extract

1/4 teaspoon fine-grain sea salt

Optional cinnamon rims:

1 teaspoon ground cinnamon

2 tablespoons granulated sugar

Directions:

Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you’d like it a bit sweeter. Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.

For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

If the egg nog thickens up more than you’d like after chilling, puree with a bit more water to loosen it back up.

You can also freeze it! Just thaw in the refrigerator, add a bit of water, and puree until your desired consistency.

* To soak cashews, add to a heat-safe medium bowl. Pour boiling water over the top. Let sit for 20 minutes. Pour off water and rinse. Cashews can also be soaked in lukewarm or cold water, they just need more time to soften (between 4 and 12 hours).

** Recipe time includes including cashew soak time and chilling time. Hands-on time is more like 10 minutes, if that.

Nutrition Information

Yield: About 6 cups, Serving Size: 1 cup (1/6 of recipe)

Amount Per Serving:

Calories: 416 Calories

Total Fat: 26g

Saturated Fat: 7g

Sodium: 157mg

Carbohydrates: 43g

Fiber: 3g

Sugar: 28g

Protein: 9g

All images and text ©Kare for Kitchen Treaty.

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

Source: https://www.kitchentreaty.com/easy-6-ingredient-vegan-eggnog/

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‘Top Chef Kentucky’ Recap: A Fusion Feast in Macau

Continuing their stay in Macau, the contestants on Top Chef Kentucky encounter new challenges and a few major surprises during the second part of the finals.

At the start of the episode, the four remaining cheftestepants — Eric, Michelle, Sara, and Kelsey — seem excited and a little nervous about moving onto the next round of the finals. “Whatever happens next is going to determine who’s going to make it into the finale,” Eric says. “If you don’t feel the pressure, you ain’t really alive.” Although Kelsey had a triumphant victory in the Lunar New Year challenge, she’s also anticipating another intense round of cooking ahead. “These chefs are really, really good,” Kelsey remarks. “I know exactly how hard they work. Knowing that I’m amongst a group like that, that’s a lot of intimidation.” Michelle, meanwhile, is eager to face off against her friends in the next competition, telling the camera, “My plan is to pick them off one by one.”

When the chefs arrive at the A-Ma Temple, a historic space dating back to the Ming Dynasty, they are greeted by host Padma Lakshmi and James Beard Award-winning chef Abe Conlon of Macau-inspired Chicago restaurant Fat Rice. Padma and Abe have brought a trunk full of Durian with them, because this week’s Quickfire challenge — the last of the season — is all about cooking with the pungent local delicacy. The winner will get an extra hour in the elimination round.

“Durian smells like if you took really stinky French cheese and put it in a plastic bag with socks that you had just mowed your lawn in,” Sara observes. Meanwhile, Kelsey quips, “My idea of making a dish with this thing is throwing it away and making a dish.” Clearly, none of the chefs are used to cooking with the famously smelly fruit, but they all manage to whip up fairly complicated dishes using durian in the short amount of time allotted for this challenge.

Left to right: Michelle Minori, Eric Adjepong, Sara Bradley

Carmo Correia/Bravo

Michelle cooks an “espuma of chilled durian” with coconut cream and shrimp ceviche. Eric prepares a tomato and celery salad with pickled sea bass and a durian vinaigrette. Kelsey puts together a “breakfast parfait” with yogurt and durian. And Sara makes crispy sea bass with durian curry. The judges determine that Sara and Michelle’s dishes are the most balanced, while the others suffer from execution problems. Ultimately Padma and Abe decide that Michelle has the best dish of the challenge. “You did what the fruit does —you had a dish that was both savory and sweet,” Padma tells the chef from San Francisco. “It feels amazing,” Michelle says. “If I can do what I just did, then I’m feeling really confident going into the finale.”

Now that the Quickfire has drawn to a close, Padma reveals that this week’s elimination challenge is all about the chefs cooking dishes based on their heritage while also highlighting local Chinese ingredients. “As a young chef, I read about the Macanese people preserving their heritage through a unique blend of Portuguese [and] Chinese, but also with Malay and Indian flavors,” Abe explains to the crew. To help them get a better understand of that style of fusion, the Chicago chef takes the contestants to one of his favorite Macanese restaurants, Cafe Litoral.

Once they arrive in the dining room, the four chefs are surprised to see members their families sitting in the restaurant: Kelsey, Sara, and Michelle’s moms all made the trip to Macau along with Eric’s sister. The chefs and their family members are also joined by Cafe Litoral’s proprietor, Manuela Ferreira. As they sample the various Macanese dishes, the chefs start to get ideas for their elimination challenge creations. “Dish after dish is unique and layered with flavor, and I love how simple and clean the flavors are, which is very similar to the way that I cook,” Kelsey says.

Carmo Correia/Bravo

After lunch, the chefs and their family members go shopping at a local market for their ingredients. The grocery excursion goes relatively smoothly, although Kelsey’s mom loses her cart at one point, much to her daughter’s chagrin. “If my mother doesn’t find this cart in like the next five minutes, I might throw like a 13-year-old temper tantrum,” Kelsey says. “I was really good at those then. I do not need to kill my mother on national television.”

The morning of the challenge, Michelle tells the other chefs that the event marks a special moment for her. “This is the first time that my mom’s really eating my food — like, restaurant-style food,” she explains. Michelle started cooking for her family as a teenager, right after her dad died, and now she can show her mom how much she’s grown as a chef. She’s preparing a ciopinno with beans and vegetables, as a nod to her Mexican-Italian heritage. Sara is working on a version of matzo ball soup. Eric is cooking a West African-inspired egusi stew with fufu dumplings and shrimp balls. And Kelsey is planning a version of a Lowcountry boil with local seafood.

The elimination round meal is served in 360° Cafe, a rotating restaurant at the top of the Macau Tower. As a special surprise, after serving each of their courses, the chefs get to sit down and eat with their family members as well as Tom, Padma, Abe, Manuela, and judge Nilou Motamed. Most of the judges like the flavor of Michelle’s cioppino, but a few of them wish that she had used a sauce in her dish instead of a broth. Sara’s matzo ball soup goes over well with the judges, while Eric’s stew and Kelsey’s seafood boil generate mixed reactions from the crowd.

Left to right: Abe Conlon, Padma Lakshmi, Eric Adjepong.

Carmo Correia/Bravo

When the meal has wrapped up, Tom tells the chefs, “It is hard when you’re shopping in another country, with packages that you don’t understand, and I thought you all did a great job just jumping in.” Abe from Fat Rice also remarks, “You all embraced what China and Macau is all about by getting those local ingredients, and taking some risks.” Padma notes that they all served “beautiful, soulful, creative food” but there was one standout from the meal: Sara’s matzo ball soup. Tom has had a lot of matzo ball soup in his day, and her broth really impressed him.

Moving onto the bottom three plates, the judges mostly liked Kelsey’s seafood boil but thought that Michelle’s cioppino was perhaps too complicated. Meanwhile, Eric’s stew had some elements that didn’t quite gel for all the judges. “You know, chefs, this has really been a fantastic season,” Tom tells the crew. “I think that the four of you have really proved that you guys can cook on a world’s stage. There are no losers right now.” But, unfortunately, the judges have to eliminate one chef, and that chef is Michelle. “The challenge was to get Chinese flavors into your dish, and we just didn’t feel that you went far enough,” Tom explains. This is, of course, Michelle’s second time being asked to pack her knives and go, since she was eliminated after the Rupp Arena challenge and later reentered the competition by winning Last Chance Kitchen.

“To go home so close to the end is disappointing, of course,” Michelle says. “I’ve gained a lot of closure in my personal life, and a lot of self-awareness. There were a lot of times where I didn’t see a future, and it was really dark. And I’m so glad that I had this adventure here on Top Chef, and I’m ready for what the future has in store.”

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Source: https://www.eater.com/2019/3/8/18256078/top-chef-the-tao-of-macau-recap-season-16-episode-14

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Coconut Curry Risotto with Crispy Salmon

I find it very fitting that it appears a giant pumpkin exploded all over today’s Coconut Curry Risotto with Crispy Salmon, seeing as it’s the week after the unofficial end of summer.

While it isn’t officially fall until the calendar strikes September 22nd, with Labor Day in the past, I’m deeming it appropriate to slowly dip our toes into the foods that make us all warm and cozy inside. Even though the thermostat still currently reads 75 and sunny.

Risotto is one of those dishes that just feels good to eat this time of year. It’s warm, creamy, and comforting — all attributes that equate to a killer fall food. It’s also a dish a lot of people seem intimidated by, and rightfully so. The way most people talk about it insinuates the time, effort, and skill used to pull it off isn’t worth it. Luckily, I’ve found this to be categorically false, because if my ten-year-old self can do it, so can you.

I wish I could say that I remember the first time I made risotto with astute accuracy, but it’s blurry, at best. All I remember, is that according to Martha Stewart, I needed aborio rice, and by gosh, I was going to get that rice. Back then (22 years ago, but who’s counting??), aborio rice wasn’t nearly as readily available as it is now, so tracking it down was a challenge, well that, and the fact that I didn’t have a driver’s license. Lucky for me, my Mom was well-versed in all things food, and happily provided it for me.

I have flashes of standing over my Mom’s hot Viking stove, relentlessly stirring a pot of aborio rice that never seemed to cook. I couldn’t understand why it was taking so long, and as I was getting increasingly more frustrated, I had a epiphany — adding cold or room temperature broth to something hot will inevitably bring the temperature of the entire dish down, which will in turn, slow the cooking process down and create a mushy risotto.

Problem solved.

I’ve been able to make killer risotto dozens of times since then, and now I’m going to share my wisdom with you.

How to make perfect risotto:

1.) Always use hot liquid! I like to keep a pot of simmering chicken stock to the side when I’m making risotto and then I just use a ladle to transfer small amounts of the stock to the rice.

2.) Season as you go! Don’t wait until the end to season your risotto. Taste as you go. If you think it needs salt, add it!

3.) Keep an eye on it! It’s a myth that you need to constantly stir your risotto. Yes, you need to do it frequently, but you can tend to other things while it cooks, just make sure to keep an eye on it, you never want the rice to stick to the bottom of the pan.

4.) It’s done before you think it’s done! Classic risotto is creamy and soft on the outside, but has a slight bite to it on the inside, much like aldente pasta, so don’t overcook it!

The great thing about risotto, is it’s basically a blank canvas, so changing the flavor profile is easily done. Of course when we think of variations on risotto, they almost always come back to their Italian roots, but I thought it would be fun to put a different type of spin on it this time, and the additions of red curry paste and coconut milk were the first things that came to mind.

Surprisingly the flavors are rather subtle, but delicious and such a nice departure from the classic preparation. We’re big into salmon these days, so I topped it with a buttery portion of crispy Atlantic Salmon – sautéed shrimp, grilled chicken or even lobster would also be a wonderful compliment.

Coconut Curry Risotto with Crispy Salmon

Coconut Curry Risotto with Crispy Salmon: Red curry-laced risotto packed with sweet coconut flavor and topped with a crispy salmon filet and toasted coconut. Plus tricks for perfect risotto every time! 

24-28 oz low-sodium chicken broth see instructions

1 tbsp coconut oil

1/2 cup diced onion

2 tbsp Thai red curry paste

1 cup arborio rice

1/2 tsp kosher salt

2 large garlic cloves, minced

1 - 13.5 oz can reduced fat coconut milk

1 tsp packed brown sugar (light or dark)

4 - 5 oz portions center-cut salmon

1/2 tsp ground ginger

1/2 tsp ground garlic powder

1/2 cup shredded coconut

Add 24 ounces chicken stock to a medium pot. Bring to a simmer, turn down to low and keep hot. 

Heat a dutch oven or large medium pot to a medium heat. Add coconut oil. Add onion and sweat for 2-3 minutes until translucent. Add rice, stir and cook for 1-2 minutes. Add garlic, salt and red curry paste. Cook another 1-2 minutes. 

Using a ladle, slowly start to add hot chicken stock, about 1/2-3/4 cup at a time to rice. Stir with a wooden spoon. Stir once or twice until almost all the liquid has absorbed. Repeat process until all chicken stock is gone. Season to taste with salt and you go. Add coconut milk to pot chicken stock was in and bring to a simmer, keep hot. 

Once all the chicken stock has been absorbed, add brown sugar and a ladle of coconut milk. Repeat the same process until all coconut milk has evaporated. Season to taste with salt and pepper. If necessary, add a little bit more chicken stock. You want the rice to be creamy, have a soft outside and slight bite to the inside. See above photo for reference. Set aside. 

Season salmon liberally with salt. Evenly sprinkle ginger and garlic powder over salmon. Set aside. 

Heat a large cast-iron skillet to a low heat. Add coconut. Toast until golden brown, set aside. Heat the same pan to a medium-high heat. Add salmon, cook until crispy, about 3-4 minutes. Flip and cook another 2-3 minutes for medium-well.

Serve salmon over risotto. Sprinkle with toasted coconut. 

(Visited 496 times, 30 visits today)

Source: http://www.cookingforkeeps.com/coconut-curry-risotto-with-crispy-salmon/

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SPOTTED ON SHELVES: State Fair Brand Jumbo Pizza Flavored Corn Dogs

How crazy would it be if the edge crust of a pizza was made using pizza-flavored corn dogs? Just a thought that popped into my head when I saw this. (Spotted by Robbie at H-E-B.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email (theimpulsivebuy@gmail.com) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something or if the product is old, don’t worry about it. Let us worry about it.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/11/15/spotted-on-shelves-state-fair-brand-jumbo-pizza-flavored-corn-dogs/

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Indo Fijian Food

I’m fascinated by the Pacific Islands, maybe it's because the San Francisco Bay Area is home to one of the largest populations of Pacific Islanders outside of the Pacific Islands. While I’ve spent a fair amount of time in Hawaii most of the other islands in the region are on my bucket list including Fiji. I was lucky enough to meet some Fijians recently and here is what I learned. 

1. Fijians put family ahead of everthing else and are known for being very talented health care workers who say “caregiving is in our blood.” 

2. Fijians are passionate about rugby and were the world champtions in the Rugby World Cup Sevens twice and won the gold medal at the 2016 Summer Olympics. 

3. Fijians partake in drinking kava made from the root of the Piper methysticum plant. It’s has sedative, anesthetic and euphoric properties and relieves anxiety. Originally used in ceremonites, it’s now enjoyed socially and served out of a bowl, if you’re lucky by a charming and handsome Fijian. 

4. Fiji was formerly a British colony, over 40% of their population is Indo Fijian. So much of their cuisine is influenced by Indian food. 

5. Just as the Hawaiian word aloha means many things and is used as a greeting, Fijians use the word bula (boo-lah) which means life but implies good health. 

In addition to meeting Fijians, I got to try some Indo-Fijian food. Here are a few dishes made by James Raven Chand, proprietor of Curryous? Catering. The food was outstanding and if you’re looking for something a little out of the ordinary, James is your man. 

First off, crunchy fried cassava served with pineapple cilantro chutney. In the middle are some of the tastiest meatballs, made from a combination of beef for flavor and chicken for tenderness, marinated in a spice paste and coated with a red pepper coconut glaze. Finally on the right, some classic samosas, filled with potatoes and peas. Light and crisp and delicious served with a tamarind chutney.

Last but not least, the Fijians are in San Francisco for their beloved rugby so if you’d like to meet them, head to the Rugby World Cup Sevens Welcome Ceremony at Embarcadero Plaza at 5 pm on Thursday July 19, 2018 or get tickets to see them play at AT&T Park. Or learn more about visiting Fiji. 

Source: http://cookingwithamy.blogspot.com/2018/07/indo-fijian-food.html

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granarium

From my house in Umbria I’ve been able to see the changes in farming first hand. One by one the fields have become fallow as my older neighbors pass away and the new generation either lacks the skills or will to farm, or just sells the entire farm.

That said, there are still farms that manage to make a go of it. And these farms usually have some sort of retail business attached to them, which makes them both easy, and delicious, to visit.

It’s hard enough to find a good bakery these days, but when you find one that also grows their own wheat, mills it, and then bakes it into delicious breads, cakes and savory treats, it seems like a small miracle.

Granarium, created by the Lucarelli family,  is located in the plains near Bevagna, in the middle of fields full of wheat. The wheat from the farm is threshed into grain that is stored in silos behind the mill. The only means of preservation is movement and air: there is no refrigeration involved. As the grain is needed, it is brought inside and stone mills grind it into various grades of flour. Then, in the room next door, natural yeast is added and the loaves of bread are formed and baked in wood fired ovens. Finally, the bread reaches the public in the darling store in the front. The entire cycle  — from field to table — takes place on one estate.

This type of set up is extremely rare, and is the only one I know of in Umbria, and I actually don’t know of any other place that goes from seed to bread, organically, by one family. In fact, it was extremely difficult to obtain the permits to even open this type of operation, since Granarium is  not simply a farm, or just a mill, or only a bakery. But the Lucarelli family persisted and managed to create something completely unique.

Their aim was to reconnect the links along the broken chain. “Up until 100 or even 50 years ago, a baker would buy his flour directly from a mill, and so know what flour he was getting and how it changed from year to year. Just as the miller dealt directly with the farmer who grew the wheat, dealing with the vagaries of weather and able to adjust. And the person at the end of the chain, the consumer, would buy their bread from the same baker for most of their lives. They would have long discussions about the bread itself: how long it took to rise, if there was any problems, or if a batch came out particularly good. All of these personal contacts and interactions were an integral part of the loaf of bread which came to the table. Our hope is to recapture that essential fact of life before it is too late.”

The owners are very proud of what they have created, and very generous with their hard earned knowledge. The entire farm, mill and bakery is open to visits. In addition to selling bread, and other baked goods, they also sell their flours as well as legumes all grown on their farm.

This post is an excerpt from my new book, Eating My Way Through Italy.

Granarium Via Madonna della Pia 14 06031 Bevagna PG tel: 0742.361114 Open daily 7am to 1:30pm

For more information about eating in Umbria and elsewhere download my app, EAT ITALY, available for iPhone or Android.

And for more culinary and travel inspiration please buy my books: Eating My Way Through Italy Eating Rome

And for my design oriented followers: Italian Rustic: How to Bring Tuscan Charm into Your Home.

Source: http://www.elizabethminchilli.com/2018/07/granarium/

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Best Things To Do in Quito, Ecuador

If you’re planning a trip to Ecuador to visit the Galapagos Islands, the rainforest, or just passing through on a trip to South America, you’ll definitely find yourself in the capital city of Quito at some point.

Quito is a historic city built on the foundations of an ancient Incan empire. Its colonial center is very well-preserved with many beautiful churches from the 1500 and 1600s.

If you’re wondering how many days to spend in Quito, you’ll definitely want 1-2 days to explore Quito itself, and perhaps 1-2 more for day trips outside of Quito.

Here are our recommendations for the best things to see and do in Quito, plus 2 of the best day trips to take from Quito that you won’t want to miss!

Calle La Ronda

Calle La Ronda is a colorful cobblestone alley with shops, restaurants, and a lively nightlife scene. Don’t miss Chez Tiff, a delicious artesanal chocolate shop on this street! Definitely stop in and get some truffles to try or take for later!!

GPS Location

Loma El Panecillo

The best views of Quito are from Loma El Panecillo. We stopped here on our Live Like a Local tour in Quito with Metropolitan Touring.

GPS Location

At the top of this volcanic hill you’ll find a 100-foot tall statue of the Virgin Mary with wings!

You can take an Uber to the top and walk down back to Quito for great views of the city along the way. I highly recommend Uber in Quito! It is so inexpensive, and the app will tell you exactly how much the price will be before you decide to call it.

Use this link to sign up with Uber to get your first ride free!

Convento De San Francisco

Because of its extremely well preserved historic center, Quito was the first city to be named a UNESCO World Heritage Site.

GPS Location

The Convento De San Francisco was established in 1536 by Franciscan monks. There is a museum in the convent with art from the 16th and 17th centuries. Because we were guests of the Casa Gangotena Hotel and Metropolitan Touring, we had a special tour of the Convento De San Francisco with one of the monks still living there today. Above is a view of the incredible chapel from the choir loft.

The monk took us up to the bell tower of the church for a  view of the San Francisco Plaza. To the right you can see the Virgin Mary statue on El Panecillo.

If you’d like to go up in the bell tower, you must be a guest of the Casa Gangotena Hotel. Reservations must be made 24 hours in advance. You can make a reservation at the front desk of Casa Gangotena.

More To Do In Quito

Here are a few other places you definitely shouldn’t miss in Quito!

Church of the Jesuits — One of the most breathtaking churches I have ever seen!! Unfortunately you can’t take pictures inside and I was DYING. It’s SO beautiful! There is SO MUCH gold!! Everything was covered in gold!! Honestly, this is a MUST see in Quito, even if you can’t take pictures!

Independence Square — The main square in the heart of the historic center of Quito.

Casa del Alabado Museum — Museum with a collection of pre-Columbian artifacts and a 100 year old fig tree. Be sure to ask for a demonstration of the whistling bottle!

Cotopaxi National Park is an awesome, easy day trip from Quito. It’s a must-see if you love nature and stunning scenery. The national park is less than 1.5 hours from Quito and is known for the active, snow-capped Cotopaxi Volcano. You can even hike to the top of the volcano!!

Cotopaxi National Park is free to enter (you don’t need a guide), but you will need to register with your passport. If you are driving there, set your GPS for the welcome center. Here you will find bathrooms and a cafe where you can buy water and snacks for the day.

From the welcome center, it’s about a 15 minute drive to the lake. There is a big parking lot and a nice trail around the lake with views of the volcano and wild horses in the area.

You could spend a lovely morning or afternoon here, there are even tables for picnics with a view of the volcano in the background!

However if you’re looking for a bit of a challenge, you can do some hiking on the volcano!! It’s about a 5 mile drive from the parking lot at the lake to the parking lot where the volcano hike starts. We were warned that the road was too rough to take our small, old, beat-up rental car, and that it would be better to hire a guide with a 4×4 to take us to the volcano trailhead parking lot (for $60). However we decided to risk it and go on our own. The gravel road did get pretty rough with lots of rocks and large potholes in some places, but we were able to make it. However definitely go at your own risk if you decide to try it. We could’ve easily popped a tire on that road and that would’ve been a huge hassle.

From the volcano hike parking lot, there are two paths you can take. We took the one on the left, which is a bit longer, but much less steep. Look for the sign with an arrow to the left that says 1500 meters. From here it took us about 40 minutes to get to the refugio (the building you can see from the parking lot).

The refugio is the perfect place to stop for a break with bathrooms and warm up with some hot chocolate!!

After a break at the refugio to catch our breath, we then hiked up to the beginning of the glacier… nearly 17,000 feet in elevation!! It took me about 30 minutes at a very, very slow pace. The trail was so steep and slippery, and the air was so thin from the elevation!

View of Cotopaxi National Park from the Cotopaxi Volcano Glacier!

Tips for Hiking Cotopaxi Volcano

Wear plenty of sunscreen

Wear very good hiking shoes

Dress very warmly! It can be very cold and windy at the top

Be very careful coming down! The trail is very steep and super slippery with sand and rocks

Happy to have made it this far, but seriously exhausted!! I will not judge you if you just want to go to the park and have a picnic by the lake! :)

If you’re going to Ecuador you have to go to the equator line!! Where else can you stand with a foot in each hemisphere, or hop back and forth from the north to the south??

Just outside of Quito is the Mitad del Mundo, a large stone monument right on top of the equator, signifying the “Middle of the World“. You can easily get there and back from Quito by Uber.

There is some discussion on whether the monument is on the 100% accurate REAL equator or not… Or if it’s at a nearby museum, or if it’s in a different place all together!

Either way, this monument is definitely worth visiting if you are in Quito. You can go up in the tower for a 360 degree panoramic view of the mountains around Quito.

From here you can also walk to the Intiñan Solar Museum, a nearby museum with fun equator-related science experience you can try yourself!

On our way to the rainforest, our guide from Metropolitan Touring took us to a different spot altogether that is claimed to be the real equator. He had us perform a few experiments that honestly blew my mind. Try these on on the equator and see what happens!!

Equator Tricks

Hold your arm straight out in front of you and have someone try to push it down. Standing 5-10 feet away from the equator, it is a bit difficult — the person pushing your arm will definitely have some resistance. On the equator your arm can be pushed down very easily!!!

Pinch your index finger and thumb together, and hold them together tightly. Have someone try to pry them apart. Off the equator, it will be difficult. On the equator, they’ll come apart very easily!

Someone please explain these to me!!!!

If you’re looking for the best location to stay in Quito, it’s definitely the historic center so you’re walking distance to everything. Casa Gangotena is a three-story historic mansion turned boutique hotel overlooking Plaza San Francisco right in the heart of the historic center.

This beautiful mansion was voted by Travel + Leisure as one of the Best Hotels of the World. Rooms have air conditioning, free WiFi, and the water pressure in the shower is amazing! The service at Casa Gangotena was outstanding. The staff went above and beyond to make sure all our needs and requests were met.

Casa Gangotena also offers unique, free experiences to all guests. A difference experience is offered every night of the week, from complimentary guided walking tours of the city to chocolate taste-testings!!

Be sure to go up to the Panoramic Terrace for a fabulous view of Plaza San Francisco!

For more help planning your trip to Quito or Ecuador, check out Metropolitan Touring’s Quito tours and packages.

See more posts from Ecuador!

Source: http://www.kevinandamanda.com/quito-ecuador/

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4 Travel Snacks to Munch On While Traveling

Disclosure: This post was made in partnership with California Almonds. Thank you for supporting the growth of Food Heaven

People always wonder how Wendy & I are able to create weekly content (for our blog, podcast & accountability community) while living on opposite coasts.

It’s simple: We travel. A LOT.

For example, right now we are in Washington DC for the annual Food and Nutrition Conference and Expo (also known as FNCE). The following week, we’ll be in LA recording an entire season of our podcast. The week after that, we’re going to Morocco for our annual nutrition retreat.

We basically live on the road.

One of the ways we’re able to stay balanced while traveling is by planning ahead. For example, when we’re on long flights across the globe, we like to bring nourishing snacks that can balance our blood sugar until our next meal.

For this post, we partnered with our friends at California Almonds to bring you four snacks to munch on while traveling. Bon Voyage!

1. DIY Trail mix

Snacks like trail mix — that contain protein, fiber, and good fat — will keep you energized and curb your hunger, so you won’t have a meltdown when traveling (aka: me when I DON’T have my snacks handy). We like to make DIY trail mix using the bulk bins at our grocery store. My go-to trail mix recipe includes a mixture of:

Almonds (one ounce provides 6 grams of protein and 4 grams of fiber!)

Raisins or dried cranberries (they’ll give you an energy boost)

Pumpkin seeds (they contain antioxidants like carotenoids and vitamin E)

Create your own trail mix by mixing your fav ingredients together and then storing it in mini mason jars with a screw on lid.

2. Almonds + fruit

If you don’t have time to make homemade trail mix, no worries! You can simplify the equation by bringing almonds plus your favorite fruit.  Almonds are jam-packed with antioxidants, which help protect the body against oxidative stress (the kind that can cause damage to molecules in your cells and contribute to inflammation and disease). Note: make sure to wash your fruit before you leave the house. It will make your life a lot easier!

3. String cheese and a banana

A lot of our clients are afraid to eat cheese for fear that it’s high in calories and fat. The truth is, in moderation, cheese is actually a good source of calcium, protein, and sometimes even vitamin D. These are all nutrients that benefit your health.

We like to balance the protein and fat in the string cheese with a carbohydrate that will provide a boost of energy. A banana is one of our fav fruit choices because there’s absolutely no fuss involved. (No place to wash? No problem.) The banana is also a good source of fiber (at almost 3 grams per serving) and it contains key nutrients like potassium, vitamin B6, and vitamin C.

4. Bars (protein bars, fruit/nut bars, natural fruit bars or granola bars)

Energy bars can be another great way to get in some nutrition before you board. When shopping for a bar at your local grocery store, we recommend you look for the following:

At least 6 grams of protein

Less than 6 grams of added sugar

At least 3 grams of fiber

Simple ingredients (stick to things you recognize)

Healthy fats (known as monounsaturated or polyunsaturated)  

And there you have it! Our four favorite snacks to munch on while traveling. Now we want to hear from you! What are your favs? Let us know in the comments below which snacks you can’t travel without! We love hearing from you. Xo

Source: https://foodheavenmadeeasy.com/4-travel-snacks-to-munch-on-while-traveling/

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Review: JetBlue Mint, one of the most luxurious ways to travel domestically

If you’re flying internationally and are looking for a premium business class product with all the familiar trappings — a lie-flat seat, full meals, complimentary drinks, and a huge in-flight-entertainment screen with plenty of high-quality viewing options — you don’t have to look too far. But if you’re traveling domestically, your options are far more limited. JetBlue’s Mint offers all of the above and is widely regarded as being up there with the best premium-class domestic offerings (Delta One is also pretty great), and we recently had the opportunity to put it to the test on a flight between New York and San Francisco.

JetBlue planes have a Mint cabin on a variety of long-haul domestic flights, in cities including Boston, New York, Fort Lauderdale, Seattle, San Francisco, Los Angeles, San Diego, and Las Vegas. On my flight, as on most Mint flights, there were five Mint rows in the front of the plane, alternating between a 2-2 and a 1-1 layout. (The four single seats have their own sliding doors, making them essentially private minisuites.)

There’s no dedicated JetBlue lounge at JFK (though there’s an AerLingus lounge in the same terminal, so it would be great if Mint passengers were allowed access), but priority boarding allowed us onto the plane first. I was unfortunately not seated in one of the single-seat “thrones,” but there was a small privacy divider between me and my seatmate.

Waiting at my seat were a blanket, pillow, and amenity kit as well as a welcome note from the two flight attendants, a nice personal touch. As I was getting situated, one of the flight attendants came by to introduce herself and acclimate me to the seat; she also offered a refreshing welcome drink of mint, lime, and club soda, with or without vodka. 

The amenity kit contained all the essentials: moisturizers, socks, an eye mask, earplugs, toothbrush and toothpaste, and a pen.

For someone who’s used to being crammed into an economy seat, the Mint offering was incredibly spacious, 22 inches wide and converting into a 6-foot-8-inch lie-flat bed. Power outlets, a nook holding a bottle of water, and a reading light were to my left, a remote for the TV and seat controls were in the left-side armrest, a large table swung down from between the seats (which were also separated by a small cocktail table), and a mesh pouch beneath the screen provided enough space for the essentials.

The in-flight entertainment monitor was also absolutely massive, 15 inches across and operated by touch as well as a remote. I love that JetBlue offers live TV through DirecTV, and the selection of about 60 movies was also well-curated.

But onto the food. The menu here is created by the well-regarded New York restaurant Saxon + Parole, and it’s clear that a lot of thought went into it.

A welcome snack of onion dip and taro chips were served after takeoff — nothing special, but a nice way to start the meal.

Next, we had our choice of three of five entrees, served as small plates: a butter lettuce salad with orange segments, creme fraiche dressing, and pistachios; roasted butternut squash salad with arugula, pomegranate, pumpkin seeds, and cotija; shrimp and grits with tomato ragout, mascarpone, cheddar, and pickled peppers; roast chicken breast with parsnip puree, Brussels sprouts, pickled blackberries, and chicken jus; and five spice-braised short rib with Parmesan polenta.

I opted for the butternut squash salad, the shrimp and grits, and the chicken, and — no exaggeration — it was the best meal I’ve ever eaten on an airplane. Just the fact that I was served three individual dishes was very appreciated, but I would have been very satisfied if I’d received any of these as standalones (either on a plane or at a nice restaurant). The roll was warm and soft, served with a bright, high-quality olive oil. The salad was fresh and bright, with a little crunch from the pumpkin seeds and pomegranate and plenty of chunks of nicely roasted squash. The chicken was tender and not dried out at all, the parsnip puree was creamy and flavorful, the blackberries gave it a bright pop, and the rich jus tied it all together. The shrimp were large and perfectly cooked, the grits were nice and creamy, and the tomato ragout and pickled peppers helped kick the flavor up a few notches.

For dessert, we were served a fruit plate with lots of fresh blackberries, orange slices, strawberries, and fresh mint, as well as scoops of caramel and vanilla ice cream from Brooklyn’s acclaimed Blue Marble. It was a stellar cap to an essentially perfect in-flight meal.

It’s notoriously difficult to nail down in-flight dining because the dryness of the cabin dulls our palates, but each dish was perfectly seasoned and full of big, bold, and vibrant flavors in some unexpected places. (Seriously, who would think to pair chicken breast with pickled blackberries?) The wine selection, chosen by wine writer Jon Bonné, was also on point, with a dry sparkling Raventos rose from Spain, a bright chardonnay from Leo Steen in Santa Cruz, a floral gruner veltliner from Santa Barbara County’s Tatomer Meerseboden, a bold young zinfandel from California’s Turley, and berry-forward, easy-drinking Sonoma Coast pinot noir from Failla on offer.

Snacks, fruit, cappuccino and espresso from Brooklyn Roasting Co., coffee and tea from Dunkin’ Donuts, and drinks including Angry Orchard cider, Brooklyn Lager, Lagunitas Pale Ale, Sam Adams IPA, Bacardi rum, Bombay Sapphire gin, Bulleit bourbon, and Grey Goose vodka were also available on demand. Flight attendants were always nearby, were always very friendly, and always remembered my drink order.

After the meal (and a jaunt down the aisle to help with digestion), I decided to settle in for a nap and lowered the seat down to lie-flat mode. There’s something insanely novel and luxurious about being able to lie completely flat, with a comfortable pillow under your head and a warm blanket covering you, 35,000 feet in the air, and it’s something that everyone should experience at least once. (A word of warning, though: It’ll completely spoil you for ever sitting in economy again.) Cocooned into my little space, I dozed off and got a couple hours of blissfully uninterrupted sleep before repositioning the seat into my best approximation of a La-Z-Boy recliner, ordering a bourbon, and watching a movie in the deep blue mood lighting. A cookie from Christina Tosi's Milk Bar was served as we begun our descent, another nice touch.

When we landed shortly after the movie finished, and I got up from my seat and emerged blinking into the bright and hectic terminal, my thoughts weren’t of the days of sightseeing ahead of me, but on the insanely luxurious and comfortable flight I’d just had. From the friendliness of the flight attendants to the size and softness of the seat to the absolutely delicious meal, flying JetBlue Mint was one of the finest flight experiences I’ve ever had, and I’m certifiably spoiled for all other economy flights I’ll ever take.

An upgrade from economy to Mint was provided at no cost to the author.

Source: https://www.thedailymeal.com/travel/review-jetblue-mint