#i wilted in some spinach before adding the eggs and topped it with green onion and chili oil for some extra zing lol

[dekuofficial]

just made the best egg drop soup of my life, i will never be able to replicate it ever again lol

[raychleadele]

Lately I’ve been really craving greens. Just absolutely slamming salads, putting them in wraps, on my morning egg toast, wilted into my pasta. Mixed greens everywhere. Spinach and arugula my beloveds. Also tried watercress for the first time and found that delightful. Loving my leafy greens. Figured there must be something in them, a vitamin or other nutrient, that my body really needs, because I’ve been going through them like crazy.

Relatedly, I recently paid an in person visit to the grocery store. I usually order for pickup to save on time, but this day I wasn’t able to for some reason. I was buying canned clams to make my late grandpa’s clam chowder. It’s a traditional Christmas/New Year’s season meal for me, I had to have it.

And when I picked up my can of clams, I became entranced by how many different canned fishes there were on the shelves. Sometimes I buy tuna, but I’d never touched most of them. And I know I was shopping hungry and when you shop hungry everything sounds good, but on that day the canned fish sounded really good. I thought “Idk, maybe I could be the kind of person who likes canned sardines.”

Then I snapped out of it and realized how hungry I was, and thought how insane it is for me to crave unfamiliar canned fish when I hardly eat the familiar variety I do buy, and reassured myself I’d get a meal when I got home, and I walked away without ransacking the shelf of canned fish.

But then I did it again at the fish counter at the Asian market a week later. I stood there for a full ten minutes, studying the dozens of whole fish they had that I’d never tried before, thinking maybe this would be the day I’d finally try filleting a fish for the first time, before deciding there weren’t any in my price range that looked fresh enough (I am in the only triple landlocked state of course), and walking away with no fish.

Then I saw that post here about someone who slammed three cans of fish and then learned they have lots of nutrients that help with seasonal depression. And I remembered how I’ve been slamming so many salads. And I thought huh, maybe my body is trying to tell me something about fish.

Then one of my favorite food YouTubers uploaded a video all about how people eat canned fish around the world and I said OKAY! CLEARLY I NEED TO BUY THE FISH!

So when I ordered groceries yesterday to prepare for the coming blizzard, I ordered canned fish. Specifically, I got one can of sardines, one can of anchovies, and one can of smoked oysters.

Today I cracked open the can of sardines for lunch. I taste tested a small piece and it was delicious! So I toasted an English muffin, spread it with some cream cheese, topped it with some thin sliced red onion and my beloved mixed greens, and added some sardines on top. Drizzled the top with some of the sardine oil and had an open faced sandwich. It was messy, because the minute I tried to bite into it all my toppings fell off, but it was delicious.

So anyway, I guess I am the kind of person who enjoys canned sardines now.

[istoleyoursnacks]

Brunch Time!

I’m posting this on a Saturday night, but it doesn’t matter! Any day is great for brunch, but Sunday brunch is the best, right? Whether you're making the yummy foodies to wake up both yourself and your family (or just yourself like me!), Or if you happen to treat yourself by going out for an omelette, a skillet, or even eggs and pancakes! But a good homemade breakfast/brunch hash is a great way to get everyone out of bed and around the table!

I have a basic hash recipe for you that involves a heaping cup of love. For first time cookers, it's a great thing to get under your belt, and once you feel you've mastered the few ingredients in your pan, you can start adding things, taking them out, and really play around with hash. My hashes are almost never the same (unless I'm being kinda lazy or sick. Sometimes even just the base hash is good enough). You can find it below, as well as a variant or two! Please note that with this hash, I do not use pre-shredded potatoes. I chunk mine into bite-sized pieces!

So, for the very basic hash, I typically use:

1 russet potato OR a couple of handfuls of the small potatoes that come in the one pound bag to equal a russet. Make sure to clean your potato. No need for the extra helping of dirt. Peeling it is optional, but I typically don’t. 

Part of an onion OR one shallot. A shallot is a more subtle onion that doesn’t have that sharp taste, and definitely won’t make you cry when you cut into it! 

Peppers. Depending on what you want in there, I at least start with a green bell. You can add as many as you want after. I throw in part of a green and part of a red for color. 

Butter! They say to use olive oil to be healthier, but let’s face it: butter-fried potatoes are the BEST. Vegan friends can use a hot-temperature oil like canola.

Mushrooms. You can get them pre-sliced, or you can get button ones to slice yourself. Either way, use the stems! They’re edible!

Some kind of meat. This is optional, especially for the vegan/vegetarian friends, but I love a meat in with my hash. You can use leftover steak from the night before, ham steak, bacon, pancetta (which is an italian-style cured bacon/ham. It may be more expensive, and if you can’t tolerate a lot of salt like me, give it an extra rinse in your strainer before adding), etc.

Note here that if I say just butter, you can assume I’m saying butter/oil. :)

So! Here is how I make my hash to make sure it’s cooked all the way! Crunchy potatoes that are underdone are... well, you won’t make the same mistake twice. It has a distinctive crunch. I’ve heard that people used to eat potatoes raw once, but a: I don’t know if that’s actually true, and b: I was very young when I heard this. But anyway! Melt your butter (if you’re making it for two, use 1 Tbsp, use 2 for four people, etc) over med-high heat (my stove is electric, so if you have numbers, I use between 6 and 7. Get that pan nice and hot!). While the butter melts, chunk up your potato(es) to bite sized pieces or smaller if you want, then add to the pan when you start hearing a nice sizzle from the butter/oil. Give the potatoes a nice stir to coat with the butter, then let it be for a minute or two while you slice and dice the onion. If you plan to use pancetta, add it with your potatoes. It needs time to render. If not, then just wait with your meat until the end. Add your onions, then give that pan a stir. Then slice and dice some peppers, then add to your pan. By this time, you should be a: smelling wonderful things from your pan, and b: start to see a nice light brown from your potatoes! Toss in those mushrooms next, then let it sit for a few minutes, stirring occasionally. Let them turn a nice brown, then add your meat that isn’t pancetta or bacon. Give it a nice warm up, and get some fry marks on there if you really want to. 

Ta da! You can serve it with a nice egg on top (I fry mine over easy to let the yolk run in there), put some cheese on if you like, crank some pepper, and make some toast!

That was the basic hash! Below are a couple of nice variants! Also, don’t be afraid to experiment with different spices. I give you some tools to help you, but I also encourage experimentation! That definitely doesn’t mean put dried basil on your tongue and see what it tastes like, or trying a teaspoon of vanilla (spoiler alert: vanilla extract is gross). But use this and then try new things/ spice combinations.

Mexican hash:

Add a poblano pepper to your pepper mix, use chorizo, tomatoes, add some chili powder, garlic powder, cumin, and then (if you really want to get fancy!) some pinto, black, or light red kidney beans! Top it off with some hot sauce, salsa, sour cream, and cilantro (but only if you like it!). If you don’t have those specific spices, taco seasoning will work as well. I personally don’t use the pre-made stuff cause it has so much salt in it. If you use chorizo, add it right away with your potatoes, and use a half amount of butter. Chorizo will release an oil when you cook it down, so it will mingle with the butter nicely and you won’t end up with a greasy mess. (hint: use your toast to help mop up that lovely oil on your plate! ;) )

Mediterranean hash:

Add some greens in there! I like using spinach to get juuuuust to the part where its wilting, but kale works here too. Use garbanzo beans (chickpeas), olives, maybe some dill or za’atar seasoning (you can find this blend in the spice aisle of your grocery store. It’s a blend of sumac, oregano, thyme, and sometimes marjoram. If you can, give it a whiff at the store. It’s a very lovely smell.) Tomatoes would go well in here too. Top with feta cheese!

If you make something else and love it, share it with me! I’d love to hear about what you came up with! Also thank you very much for letting me share these with you. Happy brunching!

-Snacks

[continent-of-wild-endeavor]

Garden Log 8/4/20

Weeds, mostly grass, are getting a little out of control, but it’s producing!

The herb section is good and useful. Basil, oregano, thyme in useful quantities. Dill all went to seed, but it’ll drop those seeds and regrow. Tarragon failed to thrive - not dead, but it must not like the soil or climate or something. I finally added the sage and extra basil seedlings, and an egg carton full of Thai basil a friend gave me recently.

Also added the eggplant and Malabar spinach the other day, just before the rains, in the third bed/second raised bed, at the far end. We’ll see if they do anything.

That bed has been producing me delicious spring onions for months, ready to harvest as needed at any stage. The green tops are dying back now, so I need to get the remaining bulbs out while I can still find them. Also a very nice crop of carrots in there! Not super long, but sturdy, and straight. I should see about planting a fall crop. Chard getting along, making leaves, sure to get even better once it starts to cool off.

The tomatoes don’t look like much in here, but they’re producing plenty. Some hornworm damage, though I pull them off for the chickens when I see them, and one of the Cherokee Purples wilted and died for some reason (at least we got 4 good big tomatoes off of it first). I’m still pruning periodically to keep air circulation up, and harvesting some every day. Yesterday I picked every single one that was even beginning to turn (30+) because we’re getting a hurricane and all the rain (2″ already) would make them split before they could ripen out there. The counter is covered in ripening tomatoes, because I ran out of windowsills.

They do need more frequent stakes, and maybe also twine that won’t stretch so much. But they’re doing all right!

The beans’ll get their own post.

[finding-strong]

Shout out to my bacon and veg scramble this morning, which was so delicious that I forgot to take a photo before scarfing it down.

Ingredients:

- 2 slices of bacon

- 1 clove of garlic, diced

- 1/2 of 1 homegrown Aristotle pepper (#proudpeppermom) OR 1/4 of 1 regular bell pepper, diced

- 1 green onion, sliced

- 2 baby bella mushrooms, roughly chopped

- a handful of spinach

- 1/2 of 1 small avocado, sliced to your liking

- a handful of cherry tomatoes, halved

- 2 eggs, whisked

- salt and pepper to taste

1. Start with the bacon in a clean pan. Not adding oil may be intuitive, but just in case: don’t put oil. Cook them to your liking! I like mine pretty crispy, which took about 6-ish minutes.

2. Once the bacon is done, add the garlic and bell pepper to the pan. Let them cook for about 3 minutes, stirring occasionally.

3. Add the green onion and mushrooms to the pan. Cook until the mushrooms are a tiny bit crisp, about 5 minutes. Meanwhile, crack two eggs into a bowl and whisk. I like whisking some salt and pepper into my eggs!

4. Scoot the veggies to one side and pour the eggs into the pan. Do not disturb for about 1 minute. Then, use a spatula to scramble the eggs in the pan. Once they start to solidify, mix them together with the veggies.

5. Add the spinach and stir until it’s slightly wilted, about 30 seconds.

6. Once it’s plated, top with your bacon (chopped up), avocado, and tomatoes.

Note: it would be super tasty with cilantro or some other fresh herb on top! If you’re doing keto, you could whisk some grass-fed heavy cream into your eggs and top with some parmesan. This recipe IS keto friendly, but if you’re going to cut out a veg, maybe leave the tomatoes out.

Hooray for clean eating ✨💪

[rewind-on-purpose]

I eat a lot of salad, and a friend asked me how I do it when salad is so bland. I gave her the what-the-heck-are-you-talking-about single raised eyebrow look and said, “you must not be doing it right”.

Here is how I salad:

Chop up kale, cabbage, spinach, and romaine lettuce (basically a variety of greens), and fill the bowl. Add your favorite veggies and proteins, and be generous. Above I have diced carrots, onions, chives, olives, lunch meat, hard-boiled eggs, celery, and avocado. Yesterday I added black beans and the day before that some leftover trout instead of the turkey. Top with sunflower seeds, pumpkin seeds, sliced almonds, garlic powder, black pepper, or whatever other seasonings and crunchy bits that you like, and of course your favorite dressing.

My point here is that salad isn’t just iceberg lettuce and cherry tomatoes drowning in vinaigrette. It can be delicious, crunchy, and filling.

Oh, and a tip: if you want to eat salad often, chop up all your ingredients ahead of time and keep them in individual containers in the fridge (because some things, like tomatoes, can wilt your greens), that way you just pull out your ingredients and toss them in your bowl; salad in 5 minutes.

[chibisquirt]

whenas-in-silks replied to your post: Soup-related mysteries

Chibi I want you to know that I love you and that I am confident this love will survive the revelation that you PUT LETTUCE IN YOUR SOUP oh my god I’m

Important and completely relevant information:  it was fancy ramen!

See, what I did was, I fried up a couple pieces of bacon.  Then I took the bacon out and used the same pan to sautee red onion, carrot, celery, and about half a jalepeno because I am a wimpy white woman who cannot handle spice.  I cooked the ramen in a separate pan, added a touch of soy sauce, sri racha, sesame oil, and a fair bit of rice wine vinegar.  Nuked a couple of eggs poaching-style, tossed those in too.  

Then you assemble.  Lettuce and cilantro on the bottom of your container (make it a big one, this makes like four cups of soup); noodles; eggs; pour the broth and veggies over all of that; and then I put the bacon and some pickled beets on top, all fancy like.  Green onion and sesame seeds would also have been good garnishes if I had not been too impatient.

The lettuce doesn’t really get cooked, because you take everything off the heat before it encounters the lettuce.  But it does wilt.  It still has some texture to it, but not crazy.  You can also do this with spinach, arugula, spring mix, etc., but I used red leaf lettuce.  I’ve tried it with romaine, too-- that does fine, but it stays a lot crunchier.  So, it’s good if you want that cronch.  (Which I frequently do.)

If I hadn’t used lettuce, it woulda been cabbage, and I’d have cooked it with the veggies.

[nadiashealthykitchen]

Vegan Cavolo Nero Sausage Rolls

*This post is sponsored by Discover Great Veg*

A plant-based version of a British classic made with added veggie goodness and a bit of heat to make it even more warming and comforting!

This one is for all the sausages roll fans out there looking for a quick and easy plant-based sausage roll recipe. A yummy flaky crust with a chilli sausage cavolo nero filling – great for a speedy weekday dinner or a weekend treat. Also one to make for picnics now that the weather is warming up!

I’m teaming up again with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, kale, and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Spinach, kale and cavolo nero are must-have ingredients for summer dishes, due to their great taste, versatility and nutrition benefits! Today I’m using cavolo nero as an easy way to add veg in a traditional favourite.

Cavolo nero is a type of kale that you can find in most major supermarkets (its sometimes sold as black kale), but some people still haven’t tried it or don’t know how to use it in recipes. That’s why today I’m showing you a really easy way to include it in a delicious and quick recipe. It’s packed with goodness and tastes great too.

Here’s a little more information about cavolo nero and its benefits:

Not only delicious, cavolo nero is also nutritious. It is a good source of vitamins A and C, which help the immune system to function normally, lutein which can help with eye health, and vitamin K which plays a role in maintaining normal bones. A source of fibre and calcium, it also contains manganese, copper and iron.

Whilst it can be used in exactly the same way as its cousin kale, cavolo nero has a rich and delicious taste all of its own that complements a host of dishes – from pasta and risotto, to soups and more.

To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

I hope you enjoy this recipe and keep an eye out for my recipe using kale coming soon! Also, if you missed my spinach patties served with a chilli lemon spaghetti, you can get the recipe here.

Vegan Cavolo Nero Sausage Rolls

Makes – 8

Ingredients

1 tbsp olive oil 2 garlic cloves, crushed 1/4 onion, chopped 100g cavolo nero, central ribs removed and chopped finely 2 tbsp lemon juice 2 tbsp tomato puree 5 tbsp water 1 ½ tsp paprika ½ tsp chilli powder 5 vegan sausages, cooked according to pack instructions Salt & pepper 375g ready rolled puff pastry

Method

Preheat your oven to 200C/180C fan. Heat the olive oil in a pan and cook the onions for 5 minutes. Add the garlic, cavolo nero, lemon juice, water, tomato puree and spices and cook for a few minutes until the cavolo nero is wilted. Break up the sausages into the pan and season with salt & pepper. Mash everything up using a potato masher until everything is well combined and heated through. Allow to cool before moving onto the next step. Roll out the puff pastry sheet and cut into 2 even rectangles. Spoon the filling along one long edge of pastry strip. Brush the other long edge with dairy-free milk or egg wash. Roll up to enclose filling and form rolls. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and brush the top with more dairy-free milk/egg wash. Sprinkle some sesame seeds on top and bake for 20-25 minutes until golden brown. Leave to cool a little and enjoy!

Vegan Cavolo Nero Sausage Rolls was originally published on Nadia's Healthy Kitchen

[asfeedin]

Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos

[Photograph: Vicky Wasik]

In my old, pre-coronavirus life, I aspired not to waste food, but I’ll admit, I wasted a fair amount anyway. I may have intended to use up the rest of that ginger, or those herbs leftover from that recipe I made a few nights ago, or the bag of limes I was sure I needed for daiquiris that I ended up being too tired to actually make. I may have had noble intentions, but life often got in the way and eventually I’d have to toss my shriveled scraps in the compost.

Today is different. Almost overnight, quarantine living has forced me to become a more efficient home cook. It’s also made it easier to be efficient—I’m home and I’m cooking every meal so I have every opportunity to make the most of what I’ve bought.

As I’ve detailed before, one of the main strategies I’m leaning on at home is what I’m calling “component cooking.” I’m not really following too many fully fleshed-out recipes, but instead am building components: blanched or roasted or pickled vegetables; poached or roasted meats; cooked beans; and condiments aplenty. Then I’m mixing and matching them in as many ways as I can dream up, which keeps meals varied and interesting.

One very easy component we can all make with ingredients we probably have in our fridges are herb sauces in the style of pesto or chimichurri. They’re endlessly variable and versatile.

Fennel-frond pesto. [Photograph: Daniel Gritzer]

Here’s an example: This fennel frond “pesto” I made using the tops of four bulbs of fennel I’d bought. The bulbs themselves ended up in a rich bean stew. The fronds went back in the fridge. In my old life I would have found them there a week later, wilted and yellowing. But in this new existence I actually managed to do something with them before they went bad.

I picked the fronds and got about a quart’s worth. Then I added some garlic cloves, some lemon juice and zest, a dollop of Dijon mustard, and a number of anchovies that almost bordered on being obscene. I topped everything off with a big glug of olive oil and blended it until I had more than two cups of sauce. Was it “pesto”? No, not really, but it had that kind of vibe.

It was bright and herbaceous and salty, and it was great spooned over the fennel and bean stew I made. It also made a really good pasta sauce, and was delicious swirled into fresh ricotta cheese as a snack. It was even better as a dressing for a salad of roasted carrots, fresh parsley, and sliced red onions. I didn’t start out with a plan for how to use it, but it’s been easy to find ways. It would’ve been killer tossed with a plain bowl of beans, but I’m all out now, so I’ll have to try that with whatever herbal concoction and pot of beans I whip up next time.

For one dinner, I tossed sliced roasted carrots, parsley, and red onions with my fennel-frond pesto, then mounded them on top of a potato cake with thinly sliced roasted lamb. This wasn’t a recipe, it was just a creative way to combine components I’d whipped up. [Photograph: Daniel Gritzer]

Here are a few tips for making your own herb sauces with whatever you have on hand, whether during quarantine or any other time.

How to Invent Your Own “Pesto” Sauce

Not every green herb sauce is pesto, but you get the point. [Photograph: Vicky Wasik]

“Pesto” is in quotes here because not every herb purée is a pesto, just like not every soup is chicken noodle. But as a shorthand, it’s probably the most widely understood way to talk about puréed, oil-based herb sauces.

Be Open to “Herbal” Possibilities

[Photograph: Vicky Wasik]

When it comes to choosing herbs to turn into pesto, of course there are the obvious options like basil, parsley, and cilantro, but don’t stop there. Chives, scallions, tarragon, and mint would all be great additions, as are fennel fronds and even carrot tops.

You can lean on softer herbs more fully without worry, like parsley or basil or fennel fronds. Others may be a little too assertive to be the only vegetal component. Woodsy herbs like oregano and sage could be tasty in moderation, but they might come across too aggressively on their own. Ditto for oniony scallions and chives. It of course depends how you use it, but it’s often smart to cut very bold herbs and vegetables with more mild ones. Parsley, spinach, and even kale are all good picks for diluting a more pungent herb’s flavor.

Alternatively, you could go all in on the bolder greens, but then be sure add less of the sauce to your food, or cut it another way (see eggs and nuts below).

One more trick that might come in handy is softening and taming the raw flavor of the greens or herbs by quickly blanching them in boiling water before shocking them in ice water and then puréeing (it even works for basil). You can blanch and blend most any herb or vegetable, but it’s especially useful for tougher, fibrous ones like kale that can seem gritty when processed raw.

Go Nuts (Or Don’t)

Mortar and pestle not required. [Photograph: Vicky Wasik]

True Genovese pesto wouldn’t be pesto without pine nuts, and while you certainly don’t need nuts for a flavorful herb sauce, they’re an ingredient worth considering for their fatty richness and thickening abilities.

If you do add nuts, there’s no need to limit yourself to pine nuts. Pistachios, almonds, cashews, walnuts, pecans, and more can work well. One thing to remember is that roasted nuts tend to be drier and may not blend up quite as smoothly as plump raw ones do.

Cheese Ain’t a Bad Idea

[Photograph: Vicky Wasik]

Once again, classic Genovese pesto serves as a template and its inclusion of finely grated hard cheeses like Pecorino and Parmigiano-Reggiano is another option worth considering. Cheeses add yet more richness and fattiness, but they also add complexity and their own form of tang, thanks to their lactic acid content.

Must you add cheese? No. But you probably won’t regret it either. If you do, it’s better to stick to harder grating cheese like Parm, though you may be able to purée in a soft and spreadable cheese like chèvre with good results. Just skip the semi-soft ones like cheddar and the soft-rind ones like brie.

Don’t Sleep on Eggs

Pesto, pesto, pesto. I know, enough with the pesto. So let’s look at another Italian classic: salsa verde from the Northwestern region of Piedmont. It’s a parsley-based sauce that’s served with many things, including bollito misto, a feast of boiled meats.

There’s a lot that’s great about salsa verde, from its salty and herbal capers to briny, funky anchovies. But perhaps coolest of all is the hard-boiled egg that often gets blended in. Sure, it gives the sauce a subtle eggy quality, but it’s not obvious and I’d wager most blind tasters wouldn’t pick it out. What it really does is help thicken and emulsify the sauce for creamier results.

Punch Up the Flavor

[Photograph: Vicky Wasik]

There’s no way to list all the ingredients one might decide to add to a sauce like this, so I’ll just rattle off a bunch off the top of my head. I’m sure you can think of more.

Citrus juice and zest (in particular, lemons and limes)

Capers and caper berries

Olives

Anchovies and tuna, or even a splash of fish sauce

Spices (black pepper, coriander seed, cumin, fennel, etc.)

Garlic and other alliums like shallots

Mustard

Chili peppers (fresh, dried, pastes, or pickled)

Some fresh or roasted tomatoes or bell peppers or rehydrated dried peppers (see romesco and pesto alla Trapanese for ideas)

Ginger

Watch Out for Acid

Acid in the form of lemon juice or vinegar can brighten up a bright green oil-based sauce. I added lemon juice in the fennel frond pesto I made. Do watch out, though, because heavier doses of acidic ingredients can turn bright green vegetables a duller army-green color, and you may lose some of that vibrant, fresh green flavor too.

Speaking of Oil

Olive oil is the real star in these sauces, its grassy green flavor pairing perfectly with whatever herbs and vegetables you’re using in your sauce. But if you don’t have olive oil, a fresh neutral oil (read: don’t use that old sticky bottle you’ve been slowly drawing down for months) like canola, grape seed, or vegetable oil can all work. They won’t add much flavor of their own to the sauce, but if you add enough other flavorful ingredients, that’s just fine.

Get Creative

Sicilian Trapanese pesto has tomatoes mashed in. It’s still a type of pesto! [Photograph: Vicky Wasik]

Don’t be afraid to experiment. Have an eggplant you don’t know what to do with? Maybe roast it, scoop out the flesh, and mash that into your pureed herb sauce as well. It will be a totally different creation, but… why not?

Wondering if some green tomatillos might find a home in your sauce? Well it works in Mexico, so there’s a decent chance you’ll come up with something good.

Point is, take the time to look through your fridge and pantry, think about what you have and what it might taste like as part of your sauce. Really try to imagine the flavors and textures and how they might go together. You have better instincts than you may suspect, so take the risk. You may stumble on a genius idea.

It’s Okay to Use a Blender

I have a history of blathering on and on about the wonders of the mortar and pestle, and I believe it as much today as I always have. But I’m also a very pragmatic cook, and it’s important to remember that we’re not always trying to create the absolute best-possible thing. Often all we really need is something tasty that we can use to make our meals more pleasurable while using up ingredients that might otherwise go to waste. If using a blender is the difference between you actually doing it and just thinking about it, please plug that sucker in and blend away.

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Tags: Flavorful, Greens, Herb, Pestos, Scraps, Turn, vegetable

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[paleorecipecookbook]

The Expert’s Guide on How to Cook Mouth-Watering Vegetables

Overcooked, stinky Brussels sprouts seems to be the culprit of every veggie-fearing adult I know. If you were a victim of being served overcooked, boiled-to death, sulfuric, canned, bland, or soggy vegetables as a child, you never stood a chance. It’s not your fault that you have no idea what vegetables are capable of. Vegetables are actually tasty—really tasty.

Real Food Tastes Great

Most folks, even if they weren’t tortured by mushy broccoli, can find themselves in a rut with veggie preparation. Steamed green beans day in and day out is less than inspirational.

Vegetables are nutrient dense and a vital part of a healthy diet. The more vegetables you eat, the better you look and feel. The trick is to learn to love them. There are so many varieties, textures, flavors, and preparations—there is something for everyone’s tastes, even if you don’t know it yet.

While there are tricks for sneaking veggies into your meals when you’re convinced that you hate them, like hiding them in smoothies, how many pureed beverages can one take before insanity sets in?

Choosing produce seasonally and preparing it properly will highlight natural flavors and make your vegetable dishes delectable, desirable, even craveable. The goal is to actually enjoy eating your veggies so you don’t even want to mask them behind that protein powder!

10 Ways to Cook Mouthwatering Vegetables

Vegetables can taste great without hours of cooking or prep work. Here are 10 simple ways to get the most out of your produce, and some of them don’t even require cooking.

1. Blanching

When you do cook your vegetables, it should be done gently. Boiling tends to get out of hand and quickly turns your vegetable into flavorless, dull mush. Instead, give blanching a try!

Bring a pot of water to a boil and salt well.

Fill a large bowl with ice and water. This ice bath is an important step in the blanching process.

To blanch, gently simmer your veggies, never more than a few minutes, sometimes even just a seconds, and then immediately stop the cooking process by plunging the veggies into the water bath.

Under blanching can stimulate vegetable enzymes and over-blanching will leave you with the colorless, flavorless, less-nutritious mess like over-boiling can, so it is important to check out proper blanching times for each veggie. When you blanch rather than boil you will find it easier to control the final outcome.

Once blanched, you can properly freeze for later use, sauté on the stove top in desired fat to enjoy warm, incorporate into omelets and frittatas, create salads, add to casseroles, or simply dress with a vinaigrette!

The best vegetables to blanch are:

Broccoli, Broccolini, and Broccoli Rabe (with lemon and olive oil, or chili flake, garlic, olive oil)

Asparagus (with orange and garam masala)

Cauliflower (with paprika and olive oil, or with capers, lemon, garlic, chili flake, and olive oil)

Collard Greens, Broccoli leaves, Cabbage leaves (use as a wrap or stuffed woth ground bison, chicken, pork, or turkey)

2. Steaming

Steaming vegetables is similar to blanching in that this method will maintain the brightness and yummy texture when done properly. Steaming has been made popular by dieters who shun fats. Steaming allows you to cook without added calories yes, but to me, this is not the point of steaming.

Creating delicious vegetables means creating appetizing textures, and steaming is just another great way to achieve delectable vegetables. You can use a steam basket or purchase a steamer with a fitted lid to steam your way to tasty dishes. Steaming also takes very little time, seconds for more delicate leafy greens like spinach, and just a few to several minutes for sturdier veggies like sweet potatoes, depending on the shape and size of your cuts.

Check out vegetable cooking time charts to get an idea about different veggie steam times, but it also doesn’t hurt to use a glass lid so you can see when items, like leafy greens, are steaming. Once they are wilted, they are done! Keep a fork on hand too for checking items like beets and hearty squash. Once they are fork tender, you are good to go.

The best vegetables to steam are:

Eggplant (use with a marinade, like coconut aminos, ginger, and avocado oil) Spinach (with lighly pickled red onion) Carrots (with a little orange and thyme or sweet basil)

3. Roasting

Roasting is one of the best ways to prepare vegetables because it involves zero to little processing beforehand, and then you just throw it all in the oven and forget it until the timer goes off.

Cruciferous veggies like cauliflower, broccoli, cabbage, and Brussels sprouts often get the brunt of vegetable hatred due to common association with egg and sulfur vibes. Veggies like these contain a compound called sulforaphane, and when overcooked, that stinky smell and taste is released. The ideal method for preparing items like these so that they are delicious is to gently roast them.

Roasting creates yummy caramel and nutty flavors and delightful textures. Be sure the vegetables are clean, dried, and cut into like-sizes to ensure even roasting. Lightly toss your Brussels, broccoli, or cauliflower in a high smoke point oil—like avocado oil—and season and roast right away in a preheated 350ºF oven, agitating once or twice every 5-10 minutes or so, until golden and with crispy edges. Pro tip: once oiled up, roast right away. Leaving cruciferous veggies out once coated with fat will make for a soggy final product after roasting.

Roasting root vegetables is popular, too. I love to roast my roots by lining a sheet pan with parchment paper, loading it up with chopped sweet potatoes, butternut squash, beets, and the like, rub with coconut oil, and season. Pop in a hot 400ºF oven and 20 or so minutes later you have amazing roasted roots, with no clean up thanks to the parchment paper.

The best vegetables for roasting are:

Kabocha or acorn squash with cinnamon and coconut oil

Whole sweet potatoes, stuffed with steamed spinach and coconut butter or manna

Brussels sprouts with bacon fat and hijiki

Shiitake mushrooms, sliced thinly and roasted in avocado oil

Beets, roasted whole with coconut oil (the skins peel right off after roasting)

4. Braising

Another popular root vegetable cooking technique is braising, when you sear an item stove top and then stew it slowly, covered. This can happen all on the stove top, or use a dutch oven and transfer from stove top to oven.

Braising vegetables along with meat roasts is super tasty. The glory of a one-pot-meal, like a braise, is that you can get a ton of different veggies into one dish, and a richer flavor for both the meat and the vegetables. If you are making a pot roast, see how many different veggies you can braise along with your beef, or add to a vegetable soup, or even toss in your morning egg scramble.

The best vegetables for braising include:

Leg of lamb with beets, parsnips, and celeriac

Pork shoulder with acorn squash, carrots, and apples

Beef roasts with turnip, rutabaga, and collards

5. Seasonal Eating

Choose your veggies seasonally and organic when possible. Tomatoes in the winter taste like mealy mush because they do not typically grow in the cold. When you eat produce without chemicals and pesticides, and from nutritious soil in the proper corresponding season, the produce just simply tastes better. Choosing to purchase from small batch and sustainable farmers is also a great way to experience the optimum potential of vegetables!

Once you are hooked on a particular vegetable, you can take a deep dive into varieties of early season, late season, and heirloom varieties of any given vegetable. When veggies taste amazing on their own, less processing or cooking is needed.

6. Knife Skills

Learning knife skills is one of the major building blocks of becoming a better cook, especially when it comes to vegetables. Knife cuts can seriously make all the difference. Whenever I am asked for tips on how to eat better, I always encourage taking a knife skills course. Consistent cuts create more even cooking, can speed up your prep skills, and creates surface area when you need it for marinades and more.

I once brunoised (1/8’’ dice) eight butternut squashes for a Thanksgiving dinner for my family. I was in culinary school and up for the practice, and these tender little, teeny tiny dices of orange flesh were just titillating! My mom has asked for them every year since. When you have specific knife cuts under your belt, you can reach higher levels of cooking.

7. Mouthfeel

We eat with our eyes first. If the dish in front of you is beautiful and appetizing, your brain will want to eat it! We are similarly triggered by images and cravings, but mouthfeel is also important. Using different knife cuts, tasty fats, dressings, marinades, and cooking methods will change the mouthfeel significantly. You have the power to make your veggies more delectable by finding the mouthfeel that appeals to you.

8. Dressing

Vegetables are made for vinaigrettes. If you are hip on simply prepared vegetable dishes by way of blanching, steaming, or raw, you must up your vinaigrette game! Lightly dressed, steamed asparagus, or blanched broccoli, will elevate your dining experience. Flavor is also in fat, so try sautéing in bacon or duck fat, or drizzling olive oil or nut oils like hazelnut over your veggies. With a little salt and pepper, this can make for melt-away and yummy textures, in a flash.

The best vinaigrettes for vegetables are:

Raw apple cider vinegar, garlic, ginger, and avocado oil, and whisk

Lemon, olive oil, salt, pepper, and whisk

Avocado, basil, spinach, lemon, olive oil, and blend

Carrot, ginger, coconut aminos, sesame oil, and avocado oil, and blend

9. Raw

Raw preparations are perfect when you purchase produce in the peak of their season. My favorite tool for raw vegetable prep is the mandolin.

But aren’t mandolins scary to use? You should be cautious as they are sharp and definitely not the tool to use while catching up on Game of Thrones. Focus and go slow.

Anything that will create noodles is also perfect when it comes to preparing raw items, like a spiralizer. A bowl full of noodles, no matter what the kind, is always fun! Dress them with pestos, add meatballs, or even eat as a salad and use your favorite dressing. If you don’t want to eat your vegetable noodles raw, you can quickly blanch.

The best vegetables for eating raw are:

Beets and zucchini (either paper thin or spiralized, marinated in a vinaigrette, with fresh and chopped herbs)

Heirloom tomatoes (slice or eat like an apple)

Daikon radish (do a quick pickle in a bit of raw apple cider vinegar, turmeric, and fresh pressed apple juice or a touch of maple syrup for sweetness)

Cucumbers

10. Herbs

Herbs can offer buckets of fabulous taste to your veggie dishes. Grow them yourself with minimal space and gardening efforts for a whole new level of enjoyment! Some herbs have detoxifying qualities, soothe digestion, and can even be anti-inflammatory. They also taste amazing!

Making a pesto is a great way to utilize your herbage.

The best pestos are:

Parsley, arugula, walnut

Basil, spinach, pine nut

Dill, caper, almond

Oregano, pistachio, garlic, chili flake

Bottom Line

Eat your vegetables. There is no way around it. Veggies are nutrient dense and good for you. You need to learn to love them, and a variety. Vegetables are loaded with antioxidants, minerals, vitamins, fiber, and tons of essential nutrients. If you start with quality veggies, you don’t have to be a wizard to make them tasty. Get creative, make friends with local farmers and other veggie lovers, bend their ears on their favorite ways to make them tasty, plate nicely, make them beautiful, or grow them yourself. And if all else fails, go ahead and throw them in that smoothie.

SaveSaveSaveSave

The post The Expert’s Guide on How to Cook Mouth-Watering Vegetables appeared first on Paleo Plan.

Source: http://ift.tt/10qRbxJ

[birdshirt1-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

[raychleadele]

I have, for a few weeks now, become interested in the idea of foraging. I love plants, and I love food, and the idea of reconnecting with wild, native food sources is really intriguing to me at the moment. And today I took my first baby step into putting that interest into action.

I discovered that I have a large patch of lambsquarter growing in my backyard. What was, until a couple days ago, some unidentified weed growing wild behind my house, suddenly is something I now see as a big crop of free food! So this morning I took the leap and cooked some of it.

I heated up some bacon fat, cooked up some onions and garlic, and added a big handful of the lambsquarter. It was so fun to watch it transform from this pale, dusty green to a deep vibrant color as it cooked. Seasoned with salt and pepper, of course.

I paired my cooked greens with a runny egg and sourdough toast topped with rhubarb jam for breakfast this morning. (Both the bread and the jam are my own creations too, by the way.)

Lambsquarter is sometimes referred to as wild spinach, and it seems to be a good name for it. When cooked, the flavor is very similar, though it’s a bit less tender and didn’t wilt as much as spinach does. It keeps a bit more bite than spinach, which I found quite pleasant. The leaves have a hydrophobic coating which I feel has transferred to my teeth a little after having eaten it - my mouth feels a little bit like the way tannins in wine do, just a little dry. It’s not unpleasant, but it was a surprising and unexpected sensation.

All in all, lambsquarter gets a big thumbs up from me! I’d be happy to incorporate it into other cooking applications in the future. And there’s still tons of it in my yard, so I’ll have plenty of opportunities to do it.

In the meantime I’m keeping an eye on a few other plants in my yard that I know are edible. It’s a bit late in the season for dandelions, though I’ve identified a small handful that are about to bloom again, and I’m hoping to snatch them up as soon as they’ve opened so I can fry the blossoms. I also have a lot of wood sorrel that took over an otherwise abandoned flower pot in the front yard. I’ve munched on it before and it’s delicious, but I’m thinking about grabbing a lot of it to add to a salad. I think it might be good with some fresh peas. I’ve also got roses growing out front, and when the season is right I want to try to do something with the rose hips, and I’ve identified several places nearby where sumac grows so I’m planning to harvest some berries when the weather starts getting cold.

But today was my first real venture into cooking with foraged plants, and I’d call it a success! This hobby is new to me and perhaps a bit weird to others, but I’m excited by it and hope I can expand my knowledge bit by bit and continue to experiment in the kitchen.

[guideseeder67-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

[riskcause9-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

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what i made today - kuku sabzi

(recipe from salt fat acid heat, pg 306)

big fan of eggs and enjoy fritattas on the like three occasions i've had the chance to eat one, so decided that this would be a good and quick dish to try out

substitutions: recipe in the book calls for green chard and a lot of dill leaves, and the grocery store near my house only carries red chard and ridiculous, tiny containers of dill, and i wasn't spending ten friggin dollars on dill--instead, i used about a pound of spinach (for about 66% of the original recipe) and a bunch of green onion that was already in my fridge

all in all came out delicious, esp eaten with some coconut creme yogurt i already had. was also tasty with some thai pepper jelly i had laying around, but maybe that's just cause i love eating pepper jelly on anything

ingredients:

- 1lb spinach

-1 large leek

-extra virgin olive oil (i've been partial to terra delyssa lately, it's the only one i can find in my store with a "pressed on" date)

- salt

- 4 tblsp unsalted butter

- a bundle of cilantro, finely chopped (book calls for 4 cups, but i used not nearly that much)

- bundle of green onions, finely chopped

- 6 large eggs

instructions:

preheat oven to 350. remove the root and top inch from the leek, then cut it into four lengthwise. cut the four pieces into strips 1/4 in. long, then wash vigorously, remove water, and set aside. heat a 10-12 in. cast iron pan over medium heat, then add olive oil to coat bottom. dump (washed!!) spinach leaves in with a generous pinch of salt, cooking and stirring occasionally until they wilt (took me around 8? mins). set aside wilted spinach to cool.

return the pan to the stove over medium heat, and add 2 tblsp butter. when the butter starts to foam, add the sliced leeks with a pinch of salt. cook until tender and translucent--took me a smidge over 15 mins with the cover on.

while that's going, squeeze your spinach leaves dry and chop them coarsely, then add them to the cilantro and green onion in a large bowl. (you can also chop your cilantro and green onion at this point if you're overeager like me and forgot to do it in advance.)

when your leeks are cooked, add them to the same bowl, let the whole thing cool, then mix them up, salting just a bit more than tastes necessary.

add six eggs (maybe more, maybe less--for me it was six) so that the egg just holds the veggies together. at this point, you can cook a small amount of your mixture to test if it's salted enough, and also to stave off your ravenous hunger.

wash your cast iron, then return it to the stove over medium-high heat. when it heats up, add 2 tablespoons butter and a little more than a tablespoon of olive oil, mixing them together until the butter is nice and foamy before adding the egg-veg mixture.

for the first couple minutes, make sure to pull the egg-veg mixture away from the edges of the pan with a flexible spatula to ensure even cooking, then bump the heat down a little and let it cook for about ten minutes. so long as oil is bubbling up around the sides you're cooking it hot enough, but be sure to rotate the pan every now and then so it cooks evenly.

when it's no longer runny, plop the whole pan into the oven for another eight to ten minutes, so that the middle is *just* set. flip over onto a flat pan, wait to cool, then enjoy!

[ketoguideforweightloss-blog]

Breakfast guide for weight loss

Another recent study found that high-protein breakfast eaters have better control over glucose and insulin levels, which can keep cravings in check and may lower your risk of developing diabetes. Mike Roussell, Ph.D., a Men’s Health nutrition advisor, suggests downing about 30 grams of protein at breakfast from foods such as eggs, Greek yogurt, or a smoothie.

These meals will help get you there.

1. Egg and Tomato Breakfast Sandwich with Herb Mayo If your first human interaction of the day is with a fast food drive-thru intercom, you're off to a bad start. Eat this sandwich, which comes from the Men's Health cookbook A Man, A Pan, A Plan, instead. You'll avoid the grease trap, fill up on fiber, and even sneak in some vegetables before noon. Go, you. More weightloss tips : http://www.weightlossandketodiet.com

What You'll Need:

1 Tbsp mayo 1 Tbsp chopped fresh herbs (basil, rosemary, oregano, and/or thyme) 1 Tbsp butter 1 whole-wheat English muffin, split 1 large egg 1 slice large tomato, 1/2-inch thick

How to Make It:

1. In a small bowl, mixthe mayo and herbs. Set aside. In a large nonstick pan over medium heat, melt half the butter. Add the 2 halves of the English muffin, cut side down. Toast until golden brown, 2 to 4 minutes. Transfer the muffin to a plate and spread the mayo on 1 muffin half.

2. In the same pan, add the remaining butter and swirl to coat. Add the egg and the tomato on separate sides of the pan. Season the tomato with salt and pepper. Cook the egg to your liking, about 1 minute per side for over easy, 2 minutes for over hard. Flip the tomato when you flip the egg. On the muffin with the mayo, add the tomato and egg. Close the sandwich. Chow. Feeds 1.

Nutrition per serving: 412 calories, 13 g protein, 28 g carbohydrates (5 g fiber), 29 g fat

2. Almond, Blueberry, Cinnamon Skillet Granola

Let's call granola what it really is: glorified breakfast cereal. That said, a bowl of Frosted Flake doesn't have nuts, fruit, and flaxseeds, like this A Man, A Pan, A Plan recipe does. Sorry, Tony. Serve this with a heaping heaping of Greek yogurt to hit your protein goals. I Am In Ketosis But Not Losing Weight: A Look On What’s Keeping You Off The Weight Loss Track http://www.weightlossandketodiet.com/i-am-in-ketosis-but-not-losing-weight-a-look-on-whats-keeping-you-off-the-weight-loss-track/

What You'll Need:

2 Tbsp butter 2 Tbsp honey 2 Tbsp flaxseeds 2 Tbsp dried blueberries 1 cup old-fashioned oats 1/4 cup sliced almonds 1/2 tsp ground cinnamon

How to Make It:

1. In a large non-stick pan over medium heat,melt the butter. Stir in the honey and mix well. Add the flaxseeds and blueberries and cook, stirring frequently, until aromatic, 2 to 3 minutes. Add the oats, almonds, and cinnamon and cook, stirring continuously, until the almonds are golden brown and the mixture is slightly sticky, another 2 to 3 minutes.

2. Spread the granola on a sheet of aluminum foil and allow to cool. Store in a lidded container or serve with plain or vanilla Greek yogurt. Feeds 4.

Nutrition per serving (without yogurt): 214 calories, 5 g protein, 27 g carbohydrates (4 g fiber), 10 g fat

3. Lemon Blueberry Banana Pancakes

A good pancake must be equally heart and fluffy. That's where ricotta, the stabilizer of the milk product world, steps in. Its creamy curds buff up the batt, preventing the dreaded feeble flapjack syndrome. Love this recipe? Guess what? It's from A Man, A Pan, A Plan too. (Last product plug, promise.)

What You'll Need:

1 cup ricotta 2 Tbsp sugar 3 eggs, whites and yolks separated Zest from 1 lemon 2 Tbsp melted butter, plus more for brushing 7 Tbsp flour 1 cup blueberries, lightly mashed 1 banana, sliced Maple syrup, for serving (optional) Ketogenic Diet Weight Loss Plan http://www.weightlossandketodiet.com/ketogenic-diet-weight-loss-plan/

How to Make It:

1. In a large bowl, mixthe ricotta, sugar, egg yolks, and lemon zest. Gradually whisk in the 2 Tbsp of melted butter, followed by the flour. Mix till well combined.

2. In a medium bowl, whisk the egg whites until all the bubbles are gone. Add the egg whites and blueberries to the large bowl and mix well.

3. Brush a large nonstick pan with butter and heat over medium. Working in batches, add heaping spoonfuls of the batter to the pan. Cook until golden brown, 2 minutes per side. Serve immediately, topped with banana slices and syrup, if desired. Makes 10 to 14 smallish pancakes. Feeds 4.

Nutrition per serving: 360 calories, 14 g protein, 31 g carbohydrates (2 g fiber), 21 g fat

4. Beet Fritters with Smoked Salmon

Congratulations, you've just found the best dang brunch recipe on this list. It's also the messiest, due the work you'll have to do on the beets. Like, your sink will look like Patrick Bateman stopped by for a visit. Apologies for the not-so-appetizing image. Just keep your guests out of the kitchen.

What You'll Need:

3 large beets, washed, and shredded with the coarse side of a grater 1 egg 4 tsp cornstarch, plus additional 1/4 cup canola oil 1/4 cup sour cream 4 oz smoked salmon 2 Tbsp chopped dill 1/4 small red onion, minced 1 Tbsp capers 1/2 lemon, cut into 4 wedges

How to Make It:

1. Using paper towels,wring as much moisture from the beets as possible. In a large bowl, combine the beets, egg, and the cornstarch. Toss well, adding more cornstarch 1/2 tsp at a time until the mixture is only slightly moist. 2. In a large nonstick pan over medium, heat the oil. When the oil shimmers, add a small pile of the shredded beets and press down with a spatula until the fritter is palm-size. Season with a small pinch of salt and pepper and cook till crisp on the bottom, 1 to 2 minutes. Flip and repeat. Work in batches until all of the beets are gone. Transfer to a plate lined with paper towels to drain. 3. Transfer the fritters to plates and top with sour cream, salmon, dill, red onion, and capers. Serve with lemon wedges. Feeds 2. Nutrition per serving: 619 calories, 41 g protein, 20 g carbohydrates (4 g fiber), 42 g fat 5. Migas Do you like breakfast? Do you like nachos? Then welcome these breakfast nachos in your morning. They're crunchy. They're eggy. They're cheesy. And they're great for using up the tortilla chip shake left at the bottom of the bag.

What You'll Need:

1 Tbsp canola oil 1/4 medium white onion, chopped (About 1/2 cup) 1 cup lightly crushed tortilla chips 3 large eggs 2 Tbsp shredded cheese (pepper jack or Cheddar) 1/2 avocado, cubed Leaves from 2 or 3 cilantro stems

Hot sauce, to taste

How to Make It:

1. In a large nonstickpan, heat the canola oil over medium. Add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the chips and heat until fragrant, about 2 minutes. Then crack in the eggs, lower the heat to medium low, and cook, stirring constantly, until the eggs set, 1 to 2 minutes.

2. Transfer the migas to a large plate and top with cheese, avocado, cilantro, and hot sauce. Feeds 1.

Nutrition per serving: 659 calories, 25 protein, 28 g carbohydrates (7 g fiber), 50 g fat

6. Porcini Mushroom and Goat Cheese Omelet

Leisurely mornings beg for something grander than scrambled eggs and squeeze-bottle ketchup. This recipe uses meaty mushrooms, creamy goat cheese, and freshly chopped herbs to elevate the eggs. Oh, you fancy now. Keto Cabbage Recipes: No Guilt Eating http://www.weightlossandketodiet.com/keto-cabbage-recipes-no-guilt-eating/

What You'll Need:

2 Tbsp dried porcini mushrooms 3 large eggs 1 Tbsp butter 1 oz goat cheese, crumbled 1 Tbsp chopped parsley, for serving

How to Make It:

1. In a medium bowl, cover the mushrooms with water and allow them to soak until rehydrated, at least 30 minutes. Rinse the mushrooms well and chop. Strain the mushroom liquid through a coffee filter and into a small bowl. Set aside.

2. In a medium bowl, beat the eggs vigorously with 1 tsp of the reserved mushroom liquid, along with a pinch each of salt and pepper.

3. In a large nonstick pan, melt the butter over medium-low. Add the eggs and cook, undisturbed, until set, 3 to 4 minutes.

4. Starting one-third of the way in, make a line using all the mushrooms and goat cheese. Using a spatula, fold the edge of the eggs over the mushrooms and cheese. Then carry the pan to the serving plate and use the spatula to gently guide the omelet to the plate, continuing to roll the omelet so that it sits in a tubelike shape on the plate. Top with the parsley. Feeds 1.

Nutrition per serving: 485 calories, 31 g protein, 10 g carbohydrates (3 g fiber), 35 g fat

7. Supergreens Anytime Frittata

Dark, leafy greens are the X-Men of nutrition. Their superpowers include helping you feel full for longer, fighting deadly diseases, and even battling high blood pressure. Use this eggy, cheesy breakfast bake as the ideal delivery vessel. Wolverine loves this recipe.

What You'll Need:

1 dozen eggs 1 Tbsp olive oil 2 cups roughly chopped broccoli 2 cups roughly chopped kale 2 cups spinach 1/2 cup freshly grated Parmesan

Paprika, to taste

How to Make It:

1. Preheat your oven to 350°F. In a medium bowl, beat the eggs with 2 big pinches of salt and pepper. Set aside. 2. In a large, oven-safe, nonstick pan, heat the olive oil. Add the broccoli, kale, and spinach. Cook, stirring occasionally, until wilted, about 5 minutes. 3. Adjust the heat to low and add the eggs. Swirl the pan so that the eggs sit in an even layer. Cook until the edges of the eggs begin to set, 1 to 2 minutes. Top with the cheese and slide the pan into the oven. Bake until the eggs set completely and the cheese melts, about 10 minutes. 4. Using an oven mitt, remove the pan from the oven. Allow the frittata to cool for 5 minutes before transferring to a cutting board and slicing. Feeds 4. Nutrition per serving: 317 calories, 25 g protein, 7 g carbohydrates (2 g fiber), 21 g fat 8. Huevos Rancheros with Black Bean–Avocado Salsa People tend to wig out about huevos when they're on a restaurant menu. Deservedly so, because they're a-maz-ing. Except that it's not that hard to wig out over them while sitting at your dining room table either. Take 10 minutes to cook this. Eat. Rave. Consider opening your own restaurant.

What You'll Need:

1/2 cup canned black beans, rinsed and drained 1/2 avocado, cubed 1/4 small red onion, minced Juice from 1/4 lime 1 Tbsp chopped cilantro 1 Tbsp canola oil 2 small (6-inch) flour tortillas 2 eggs

How to Make It:

1. In a medium bowl, mix the black beans, avocado, onion, lime juice, and cilantro. Season to taste with salt and pepper. 2. In a small nonstick pan, heat the canola oil over medium. When the oil shimmers, add the tortillas stacked atop one another. Cook until the top tortilla puffs, 15 to 30 seconds. Using tongs, flip the stack and then flip the top tortilla. Repeat 4 more times until all sides of the tortillas are cooked. Transfer the tortillas to a serving plate. 3. Adjust the pan’s heat to medium-low. Carefully crack in the eggs, cover the pan with a lid, and cook until the whites are firm, 2 to 4 minutes. Slide the eggs onto the tortillas and top with the salsa. Eat with a fork and knife. Feeds 1. Nutrition per serving: 671 calories, 26 g protein, 60 g carbohydrates (13 g fiber), 39 g fat