#sprinkle a little salt or adobo

[fogerist]

Culture things I’ve learned from moving to the US: every white person I’ve met hates tomatoes

[baker-of-bread-ect]

My favorite black beans and idk how authentic they are but they sure are delicious

Warning! These are my best approximations on measurements

First you are going to rinse 2 15oz cans of black beans and add them to a sauce pan

Pour in chicken stock (we prefer the low sodium kind) until the beans are just about or a little less than covered

On top of this, pour about half a cup of salsa (we use herdez and it's about half of a normal jar), 2 pinches of thyme, 1 pinch of oregano, and sprinkle to lightly dust the whole top with cumin and then with Adobo all purpose seasoning without salt

Stir to combine and cover to cook on medium heat for a little bit

Stir occasionally and smash the beans as you stir

Take off the lid and cook on low and cook until they are nice and gloopy

[imthefailedartist]

Lazy-ish lunch (dinner) Spinach & Artichoke dip topped chicken with mashed potatoes.

I had a leftover breast from when I made chicken n dumplins' and the dip was on sale.

Chicken: S & P, adobo all purpose seasoning, garlic powder, a hint of onion powder, a dash of paprika.

Microwave the dip to thaw. Top chicken with however much or little you want.

Sprinkle of parmesan cheese on top.

400° for 12-20 minutes, depending on the thickness of your chicken.

Add crushed croutons for some texture.

If not browned to your liking broil for a minute.

The mashed potatoes came from a box, from the day before when someone made porkchops. wanting something to go with it, I made a quick mash. Gussied up with salt, pepper, garlic, nutritional yeast, and sour cream.

TGI Fridays frozen spinach and artichoke dip. It was okay. The dip didn't have any salt. Which I could've added, but this was meant to be a lazy meal, and by the time I realized it, it was already in the oven and I had also touched, butterflied, and seasoned raw chicken. Therefore, making it a labor-intensive lazy meal.

[michimonie]

Three Caballeros' Vegetarian Burritos

(Disney Recipes: From Animation to Inspiration)

Page 1

"In the famed movie 'The Three Caballeros' (1945), Donald Duck heads south of the border to sunny Mexico with pals Jose Carioca and Panchito. Wearing their enormous sombreros, the three lovable 'amigos' take off on a magical 'flying serape' to discover the traditions and customs of this extraordinary land - with lots of snappy local music in the background. As the wacky threesome's euphoria tends to be contagious, perhaps you'd like to undertake a Mexican exploration of your own. The traditional burrito is as colorful and spicy as Donald and his friends - perhaps a little too spicy for some, in which case all you need to do is cut down on the amount of jalapeno pepper used."

"Here, amigos. Donald! Jose! Ha, ha, ha! Caramba! Now we are three caballeros! Yaaaa!"

Pages 2 - 3

HOW TO MAKE IT

4 Servings

1 1/4 Hours Preparation Time

INGREDIENTS

SALSA

6 small - Roma tomatoes, seeded, finely diced

1/2 small - onion, finely chopped

1 - jalapeno, finely diced

2 tablespoons - chopped cilantro

1/2 teaspoon - salt

GUACAMOLE

1 - avocado, peeled, seeded, mashed

juice of 1/2 lime

1/4 teaspoon - salt

1/2 small - onion, finely diced

1 small - Roma tomato, seeded and diced

BURRITOS

1/4 cup - olive oil

1/2 clove - garlic

1 pound - pinto beans

6 ounces - cooked white rice

1/4 bunch - cilantro, chopped

juice of 2 limes

1/2 - jalapeno, finely diced

1/2 - red bell pepper, julienned

1/2 - green bell pepper, julienned

1/2 - medium onion, peeled, julienned

4 - flour tortillas

2 ounces - cheddar cheese, shredded

2 ounces - sour cream

SALSA

Finely dice tomatoes and add to chopped onion, jalapeno, cilantro, and salt. Refrigerate until needed.

GUACAMOLE

Combine avocado, lime juice, salt, diced onion, and tomato. Refrigerate until needed.

BURRITO FILLING

Heat 1 teaspoon olive oil in a nonstick pan, and saute garlic until fragrant, 1-2 minutes. Mash cooked pinto beans, then add to sauteing garlic, continuing to mash with a wooden spoon. Cook for several minutes, then remove and keep warm.

Combine cooked white rice, chopped cilantro, lime juice, and finely diced jalapeno, and keep warm. In a nonstick pan, heat remaining amount of olive oil, and saute both bell peppers and onion on high heat until just wilted.

ASSEMBLY

Heat flour tortillas in a microwave under a damp tea towel until hot, 1-2 minutes. Place tortillas on work surface and divide rice mixture among them, placing it at bottom third of each tortilla.

Next add refried beans, then the sauteed vegetables. Sprinkle with cheddar cheese and begin rolling up from the bottom; then fold in the sides and place on plate, seam side down.

Return to microwave for about 1 minute to melt cheese. Top with sour cream, guacamole, and salsa

MENU IDEAS

Serve burritos with chips and salsa, cups of "Saludos Amigos' Gazpacho" and slices of watermelon for dessert.

SERVING SUGGESTIONS

Wrap burritos in foil, the way they're served at any favorite taqueria, and enjoy them outside on a nice day. Also, try some sodas imported from Mexico for a different taste treat.

VARIATIONS

Feel free to use different sauteed mixed vegetables and different varieties of beans. For those of you who desire maximum heat, use canned chipotle chilies in adobo, but be sure to have a fire extinguisher ready!

Disney Recipe Poll Round 3

Previous Poll

For my sanity, if there are any ties, I'll make a decision on which one will be posted.

[mune-writes]

Not too sure if you’re still taking requests but can we get more love for an Eddie x Filipina! Reader. It’s super nice having some representation (especially with your OC series)!!!

a/n: I acc am still taking reqs !! most of them are in my drafts tho bc I haven’t finished them hehe whoops

Eddie Munson w a Filipina!gf headcanons

ok first of all he would be so interested to learn about you and your culture, he just wants to know everything abt you really and since your culture is a big part of your identity he wants to learn more

i personally hc that eddie is like not a picky eater at all this man will eat anything,,, that being said he ADORES sinigang and (surprisingly) dinuguan

even when u tell him it’s basically a dish made of uhhh chicken/pork blood,,, he just blinks while he processes that info and then shrugs

“idc what it’s made of, if it tastes good it tastes good—also how fucking metal is that????”

when u guys start dating u explain to him the courtship process back in the Philippines

his eyebrows raise when he learns about harana (basically serenading someone)

literally shows up at your window under the dark of night w his guitar and sings and plays for u

learns all your favorite OPM songs on the guitar too :”D

ok we all know that eddie has this whole ‘tough metalhead dude’ look in spite of him being a total nerd so ur parents are a little apprehensive

but then when they hear him play for you outside your window and see how absolutely lovesick you are for him they just let it slide

also as they get to know him more and see how devoted he is to you they’d be like ok thumbs up bery gud

your mom will probably adore him bc he constantly asks for seconds whenever you guys have dinner at your place and it warms her heart that he appreciates her cooking so much

TEACHING EDDIE HOW TO SWEAR IN FILIPINO

“okay so one of the more popular swear words is ‘putangina mo’.”

“what does that mean?”

“it literally translates to ‘your mother is whore’ but—“

“holy shit???? that’s so mean tho I don’t wanna say that abt anyone’s mom :((“

“baby it’s ok sometimes it’s taken out of that context and usually just means fuck you.”

“yeah but still >:/“

when u teach him how to say yawa,,, or like hayop ka he uses that every time someone messes w him and they just stare at him like,,, what did u just say while ur cheering for him on the sidelines like “U TELL EM BABE”

always there to help u translate words when u forget the English translation, but like not in the he’s like an English Filipino dictionary tbh it’s more like charades.

“eds can you pass me the um… wait what’s that called again??”

“ooo act it out act it out!”

after a few minutes of charades and random hand gestures a lightbulb goes off in his head “OH U MEAN THIS—“

while he learns a lot of words from u he asks ur mom about words of endearment and then surprises u one day while giving you a hug like “hello mahal, did you eat yet?”

calls you super cute nicknames like “mahal”, “sinta”, “palangga”,

sometimes he calls you by food names which sounds weird but is actually kinda sweet such as “my little siopao” or “my sweet ensaymada”

one time he called u his cute little adobo flake and you swore you’d pass out from laughter right then and there

slowly picks up on your mannerisms, like whenever he needs to point something out he purses his lips to point at it instead of his finger

LOVES LOVES LOVES when you tell him abt Filipino creatures !!!

absolutely obsessed with the idea of the manananggal (a creature who takes the form of a woman by day then by night she separates from her torso and sprouts bat wings to feast on people) because he thinks it’s honestly so cool how there are so many different fantastical creatures around the world.

“so say I wanted to kill one, how would I do that?” “you sprinkle chili, salt, vinegar, and garlic into its lower half”

he paused for a minute.

“isn’t that basically the blend of vinegar you have in your kitchen?”

SLOW DANCES WITH YOU TO PANALANGIN BY APO HIKING SOCIETY

he honestly just loves you so much with all his heart and being, and admires how passionately you talk about your culture and history. sometimes he goes out of his way to make things/buy you things that remind you of home.

[queen-susans-revenge]

Three children’s remote learning supervised, 500 words of space pirate novel written (I’m well over 40k words total now!) and a brisket slow cooked, what a day. Here’s how to make oven barbequed brisket. Start with a brisket, obviously. It gets a spice rub (4 teaspoons brown sugar, 4 teaspoons smoked paprika, 2 teaspoons dry mustard, 2 teaspoons ground black pepper, 2 teaspoons salt, and a teaspoon each onion powder, garlic powder, and ground cumin, plus a sprinkle of cayenne) and a bacon wrap as pictured here:

Cook it in the oven at 275 degrees for four hours and let it sit in the heated oven for an additional hour after that. While it’s sitting, though, you can make a barbeque sauce by chopping up the bacon from the brisket and simmering it with a chopped onion in a medium saucepan until the bacon is just little brown bits and the onion’s nearly carmelized, at which point add 1/2 cup cider vinegar, 1/3 cup dark brown sugar, 1/2 cup ketchup, a single minced canned chipotle chile in adobo sauce, and a cup of chicken broth. Simmer till reduced. It’s one of those recipes that takes a lot of time but isn’t hard, if you get the distinction. For most of the five hours that the brisket’s cooking you can be doing other things.

[fattywrites]

Cheap, Simple Recipes

So I’ve put together 10 of my cheapest recipes. Each one - according to my grocery costs - runs about ~$5 to feed ~6 people (or one very, very hungry fatty). 

1. cabbage and sausage >>put like half a stick of butter in a pan (this is necessary). Get in melting. Go in with a sliced onion and one of those rul cheap smoked sausage links cut into slices (I cut mine super thin so that I get more bites of sausage). When the sausage is looking brown and the onions are soft, hit it with an entire head of cabbage. You can cut the cabbage how you want to. Sometimes I slice it thin like slaw, and this only takes like 40 minutes. Other times I cut it in bite-size squares, and this takes an hour and a half. It’s up to you. Anyway throw a whole head of cabbage sans core in there. If you can barely stir the pan, you’re doing it right. Season with seasoned salt or creole seasoning (or regular salt, I guess) and let it cook covered low and slow, stirring it like every 10-15 minutes until the cabbage is all softened and buttery and your mouth is watering. I honestly make this like every two weeks cuz it’s life, so be warned, it’s addictive.

2. haluski >>Shred an entire head of cabbage and start melting some butter in a rul big sautee pan. When the butter’s melted throw in the cabbage. You can also throw in a sliced onion if you want. Don’t forget to salt and pepper (I use creole seasoning, keep in interesting). Get that going. Heat a pot of salted water (I use creole seasoning to salt the water, too. No chill) to a boil while the cabbage is going. Add in a bag of egg noodles to the water, cook & drain them. The cabbage should be ready. Add in the egg noodles. Carefully fry them up with the cabbage, adding more butter if you need to. Once it’s getting a little crispy, take it off the heat and serve.

3. congris >>I’m going to be honest, I have about 7 different recipes for congris and I don’t remember which one is my favorite so I’m going to give you 2 options Option one: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil, fry up a lil garlic, a small onion, and like half of a green bell pepper. Add in 2 cups rice and fry it in the oil for 3 mins (I actually set a timer cuz I’m bad at noticing when the rice is toasted). Hit it with the beans, then take your measuring cup to your water supply and fill it to the 3 cup mark (move fast don’t burn your rice). Add the water in (stand back it’s gone bubble up). Mix it. Season it with EITHER adobo seasoning OR a chicken bouillon cube (Maggi is the best ijs). Add a touch of oregano. Bring it to the boil, boil it until the water’s looking kind of evaporated and you can see the rice, then cover it, drop it to low, and let it steam for 30 minutes. You actually want the rice to be dry not sticky, and for there to be a crust on the bottom of the pan. Option two: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil and fry up like a 1/4 or a 1/3 cup of sofrito (the green one. It has a different name in the grocery store but literally everyone I know whose latinx calls them both sofrito lmao). This is not going to take long. Add in your 2 cups rice, toast it 3 minutes. Add the black beans in. Fill your bean-juice filled cup up to 3 cups, add it in. Use EITHER adobo seasoning to taste OR add a chicken cube (Maggi is best). Boil it until the extra water has evaporated off, drop it to low-low and cover it, let it cook 30 minutes until the rice is cooked by dry and there’s a crust on the bottom of the pan.

4. split pea soup >>Heat your oil of choice in the bottom of a pot, then add in some onion, garlic, a carrot cut into pieces, and if you have any, some sweet pepper. Let it cook a little. Wash and drain 2 cups (or a 1lb bag) of split peas. Add them in. Cover in water, add in chicken bouillon for your salt, then throw in a leftover steak bone. Cook for 2-3 hours or until the peas have turned to mush. Can be eaten on its own but I like to crumble a piece of corn bread in the bottom of my bowl and then ladle the soup over it, oh ma god.

5. bacon beans >>Cut up like half a package to a full package of bacon and fry them in your soup pot. When the fat is rendered out, add in 1-2 jalepenos diced finely with their membranes and seeds removed (you can put the seeds if you want but that’ll make this rul spicy). Wash and sort 2 cups or a 1 lb bag of dry pinto beans (no soaking required). Add them into the pot when the bacon’s looking incredible, then add enough water to cover the beans by like an inch. Add a chicken bouillon cube and about 1/3 cup of red salsa (whatever’s in your fridge is fine). Mix it up, and cook it covered (or uncovered if it looks soupy) for a few hours. It’s done when the beans are soft and tender and when your entire house smells so good you don’t even know what to do about it. Like the split pea soup, I usually serve this over a crumbled up slice of corn bread.

6. ham and peas >>Dice up a package of fully cooked ham (you can use those precut ham chunks, you can use a ham slice, you can use ham slices for sandwiches if that’s all you have, you can also use smoked sausage cut in quarters and diced or hot dogs diced up, I won’t tell on you lol). Add a good amount of butter to a sauce pan, add some sliced garlic, put it on medium heat, go in with your ham and sautee it. When it’s starting to get brown, add in a bag of frozen peas. Let it heat through and mix around until the peas are that gorgeous bright green color they get. Then take it off the heat. This literally takes like 10 minutes.

7. pasta e ceci >>fun fact, I got this recipe from my Italian Renaissance history professor. This dish predates the use of tomatoes in Italy and it was a staple dish among the peasants. Put some olive oil in a pan. Slice up a few garlic cloves, put them in the cold oil, then turn the heat on. Once that’s sizzling dump in a can of chickpeas with their juices. Add a little bit more water to make sure they’re covered, change the heat to high. Add adobo seasoning (or salt, I guess) and like a half tablespoon of dried rosemary depending on how old your rosemary is. Let it boil for like 5 minutes, then mash 1/2-3/4 of the chickpeas. Add in 2 cups of a small pasta shape - elbows, shells, bowties, etc - then add enough water to cover the pasta by like an inch. Still on high heat, cook it, stirring occasionally, until the pasta is done and the chickpea sauce is thicc. This takes about 15 minutes but it also depends on how much water you add and I am a lawless hellion who doesn’t measure things so I can’t help you there. This tastes amazing asf though.

8. beans and greens >>Soake a 1lb bag of washed/sorted white beans the night before.Day of, add garlic to a good amount of butter or olive oil in a soup pot, then heat it. Water your outdoor plants with the bean water, then add the beans to the pot and add fresh water to cover the beans by an inch or two. Add in some chicken bouillon as salt, a can of diced tomatoes, some herbs (I like italian seasoning here), a little red pepper flake, and lots of black pepper. If you have any old hard cheese rinds, add it in here, too. Cook it for like 2 hours until the white beans get rul thicc and break down. Then add some finely sliced dark, leafy greens and let them break down (if you’re using collards just add them when you add the beans, btw. But I typically use a bag of frozen kale cuz it’s already cut small asf). Also this might take a lot longer than 2 hours to cook if you have old beans, fair warning. After the greens are tender, the soup is done. As a Next Level flavoring, if you have miso paste on hand and you mix a little in at the end it takes this soup to the next level. This is definitely optional, though.

9. john bisseti >>This is another old family recipe from my great-grandmother during the Great Depression. One time her sister published the recipe and she didn’t talk to her for a few years. My great-grandmother passed away like 40 years ago but I don’t want to be haunted so I’ve adapted this from her original a little, it is not the recipe I use. Brown a package of ground sausage with green pepper, onion, and celery, and cook a bag of egg noodles. Mix up a can of condensed tomato soup. Grease a 9x13 baking dish. Add half the noodles, then add half the sausage mix. Add the rest of the noodles, then add the rest of the meat. Sprinkle shredded cheese on top, then pour the soup mix over everything. Bake at 375 for 1 hour. You want the noodles at the top to be crisp and crunchy.

10. kimchi soup >>This isn’t authentic at all but it’s friggin delicious and I highly recommend it. Heat oil in the bottom of a soup pot. Sautee a sliced smoke sausage link and the white parts from a full bunch of green onions. If you want to splurge for mushrooms, dice some up and add those as well. Once it’s a bit brown, go in with a jar of kimchi that’s already cut up. If you don’t want this to clear your sinuses I recommend draining the brine off* first. Saute it a little bit, then add an entire head of cabbage cut in bite-size pieces (shredded, square, your choice). If it’s hard to mix, you’re doing it right. Season with adobo or creole seasoning or salt--kimchi is salty so don’t use too much, and especially if you put the brine it, you may not need to add salt at all. Let it go on low like 20 minutes, then go mix it up so your sausage doesn’t burn. Then cook the shit out of it. Low and slow for like 2-3 hours. You shouldn’t need to add any liquid beyond what cooks out of the cabbage. Just before serving add in all the green parts from your green onion bundle. This soup is the best.

PROTIP: you can reserve the kimchi brine (or the brine of any pickles you like) in a jar, add in freshly cut vegetables, put it back in the fridge, and in a few days you can enjoy refrigerator pickles.

[kalymeraskooking]

Stuffed Shells

Ingredient List

- Italian Sausage - Two raw eggs - Jumbo Shells  - Ricotta cheese, 48 oz - Shredded mozarella & parmesan  - Red sauce  - Fresh basil - Fresh chopped garlic (about 4 cloves) - Fresh chopped white or yellow onion  - Heavy whipping cream

Place your chopped garlic, onion and italian sausage in a large sauce pan over medium heat. Continue to mince the meat as it browns, and season to taste. Italian sausage is already a very flavorful meat, so go easy on the salt. I usually do a few pinches of smoked paprika, pepper and shake of Adobo. While you’re waiting for the meat to brown, now is a good time to start a boiling pot of water for your shells.

Get the shells cooked to the point where they are still a little firm, “al dente” if you will. Strain and set aside. 

Once your italian sausage is thoroughly cooked, we add the red sauce, fresh (chopped) basil, & heavy whipping cream

I use a “splash” of whipping cream. Approximately 1/3rd to a half of a cup, but this isn’t required, I just love a slightly creamy red sauce. Stir these ingredients, then bring the heat to low and let simmer with a cover. Move onto your shell filling, you will need a large mixing bowl.

Put your ricotta, raw eggs, shredded cheese and 1/2 cup of heavy whipping cream into the bowl and stir. Add salt and sample frequently until it is at the taste you desire. When everything is evenly stirred, start lining your empty noodle shells up in a lightly greased pan. You will begin the stuffing process now.

I like to overly stuff my shells. 

Get the shells lined up similar to this, then take that pan of red sauce and pour it over. Use a spoon to make sure the sauce fills the gaps of the pan and evenly coats the shells. Sprinkle more shredded mozarella over the dish, and place in the oven at 350 for 30 minutes.

Voila!

[mexicantaste]

Spicy Chicken Taquitos Recipe

 INGREDIENTS FOR TAQUITOS

Cooking spray

3 c. shredded cooked chicken

1 (8-oz.) block cream cheese, softened

1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce

1 tsp.cumin

1 tsp.chili powder

Kosher salt

Freshly ground black pepper

12 small corn tortillas

1 1/2 c. shredded cheddar

1 1/2 c.shredded Pepper Jack

Pico de Gallo, for serving

Crumbled queso fresco, for serving

FOR AVOCADO CREAM SAUCE

1 large avocado, pitted

1/2 c.sour cream

1/4 c.packed cilantro leaves

1 clove garlic

Juice of lime

Kosher salt

Freshly ground black pepper

DIRECTIONSFOR OVEN:

Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.

Bake until crispy and golden, 15 to 20 minutes.

Serve with avocado cream sauce, Pico de Gallo, and queso fresco

FOR AIR FRYER:

In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.

Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.

Serve with avocado cream sauce, pico de gallo, and queso fresco.

FOR AVOCADO CREAM SAUCE:

In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

[litte-baby-girl]

Tips to make your Food more Spicier

Zesty nourishment was not a piece of my culinary experience growing up, yet when I was acquainted with it further down the road, I was snared. At whatever point I requested nourishment, I went for the fiery decisions. In the event that a dish on a menu had a star or a little chile pepper beside it, that was the dish I needed. I had my cutoff points, nonetheless. I recall when my companions at school went to get grill and got the most sizzling, spiciest kind – the thoughtful that accompanied portions of white bread for coolants. They stayed there eating it while their countenances turned red and sweat spilled out of them. I'm almost certain their lips and tongues were too numb to even think about evening taste the nourishment. That didn't appear to be charming to me. Fiery is acceptable; combustible isn't to such an extent.

Nothing makes me more joyful than cooking with bunches of flavors. Fiery nourishment doesn't really need to be hot. It can simply be stuffed with season, yet hot can be fun, as well. Perhaps hot nourishment is unfamiliar to you or you need to expand your resilience. At the point when I met my significant other, he didn't care for hot nourishment and now his resistance is much higher than mine. Possibly it's not how to eat zesty nourishment that you need to adapt however how to prepare fiery nourishment. How would you make nourishment hot and tasty however not require a fire quencher? How would you offset hot flavors with different tastes, for example, sweet or severe? Here are some useful hints on the most proficient method to prepare hot nourishment.

1. Find out About Different Spices and Cuisines

Making fiery dishes isn't just about dumping hot sauce on your nourishment. There are numerous sorts of flavors and distinctive fiery cooking styles. In Chinese cooking, Szechuan nourishment will in general be hot from bean stew oil and Sichuan peppers. Japanese cooking has fiery toppings, for example, wasabi and shichimi which is a mix of seven flavors including hot red peppers. Some Thai dishes additionally utilize a ton of chiles. South Indian food will in general be spicier than North Indian with heaps of red chiles and dried bean stew powder. Cajun and Creole dishes use flavor mixes with cayenne, paprika and chile peppers while Jamaican nourishment utilizes super-hot scotch hat peppers. Mexican food utilizes hot peppers, for example, habanero and jalapeno.

On the off chance that you intend to prepare fiery nourishment, there are a few flavors and sauces you should have in your storeroom.

Allspice is developed in Jamaica. Its fragrance and taste is warm and sweet. Individuals at times erroneously think it is a mix of flavors since it is like the blend of cinnamon, cloves and nutmeg. Allspice is utilized in Caribbean cooking just as in preparing.

Chile peppers arrive in a wide assortment of warmth levels from gentle ringer peppers to jalapenos to seriously hot habanero and Scotch hood peppers.

Squashed red pepper, otherwise called red chile pieces or red pepper drops, is produced using an assortment of red peppers, for example, ancho, ringer and cayenne. You may know this flavor from the shaker bottles on the tables at Italian eateries and pizza places. Be that as it may, the root of red pepper chips is India. While new chiles have direct warmth and sweetness, dried chile pepper is all the more full-bodied and smoky. Furthermore, hot!

Curry powder is a mix of flavors including cumin, coriander, turmeric, fenugreek and numerous others. There are an assortment of curry powders that vary in flavor and length a wide scope of warmth from gentle to hot. Curry powder is utilized in Indian, Thai and Jamaican nourishment.

Chile powder, which is utilized in Mexican and Latin plans, is likewise a mix of flavors. It contains an assortment of peppers just as garlic, cumin and oregano and can likewise have various degrees of warmth relying upon the mix.

Ginger is utilized in Asian food just as in preparing. It is warm and fiery. You may not consider ginger a hot zest yet a lot of it can consume.

Harissa is a well known hot sauce utilized in Tunisia. It is normally produced using grounded red winged creatures eye stew peppers with olive oil, garlic, cumin and coriander.

Hot sauce, otherwise called stew sauce or pepper sauce alludes to any zesty sauce topping produced using bean stew peppers and different fixings. In the United States, hot sauces are ordinarily produced using bean stew pepper, vinegar and salt. The assortments of peppers that are utilized frequently are cayenne, chipotle, habanero and jalapeno.

Sriracha hot sauce is a customary Thai hot sauce made basically of ground chilies, garlic, vinegar, sugar, and salt. Sriracha is frequently called "chicken sauce" after the most generally sold U.S. brand's name. You can figure out how to make your own right now.

Wasabi is a hot sauce predominantly eaten with sushi and other Asian nourishment. It is a green assortment of Japanese horseradish. You can purchase wasabi in powder, glue and sauce.

2. Start Small

On the off chance that you are new to fiery nourishment, I wouldn't suggest beginning with habanero peppers. Take a stab at adding modest quantities of flavors to your dishes. Keep in mind, you generally include all the more yet you can't take it out once it's in the nourishment. Perhaps the greatest error individuals make with respect to flavors is to include excessively or too much. Test with only each kind of hot zest in turn to check whether you like it and on the off chance that it works for the dish you are making. Flavors should improve the kind of nourishment, not spread it up.

At the point when you are cooking aromatics, for example, onion and garlic for your sauteed greens or pasta dish, include a spot of squashed red pepper to the oil. This Asian Cucumber Avocado Salad has only a touch of cayenne in it to make it zesty. Take a stab at spiking your ketchup with a scramble of hot sauce for a hot kick. Swap out chime peppers in a formula for poblano or jalapeno peppers. Whenever you make macintosh and cheddar or need a cheddar sauce for your nachos, attempt this Spicy Vegan Cheese Sauce. Rather than simply salt, sprinkle some chile powder on your fries like these Spicy Raw Jicama Fries. Appreciate old top picks like Buffalo Tofu Fries with the perfect measure of warmth for you.

3. Increment the Heat Slowly

So you had a go at adding poblano peppers to your paella and you cherished it. That doesn't mean you should hop to habaneros next. At the point when you discover a flavor that you like and can endure, increment the level a tad. Take a stab at utilizing chipotle peppers in adobo sauce, being mindful so as to evacuate the seeds where a large portion of the warmth lies. You can utilize them to make this Chipotle Cashew Cream or this Smoky White Bean and Yellow Pepper Hummus. Add some minced jalapeno to your next dish and afterward attempt a fruity serrano pepper like right now. Attempt this Spicy Eggless Coriander Quiche which has reasonably hot green chiles for heat. Construct your resilience gradually until you discover the warmth level that is directly for you. In the event that you accomplish stir your way up to habanero peppers, attempt these Habanero Kale Chips and these Raw Habanero Pepper Crackers.

4. Serve the Heat as an afterthought

On the off chance that you are worried that your dish will be destroyed on the off chance that you don't care for the flavor or you have to oblige individuals with various tastes and resiliences, as opposed to placing the zest in the dish, serve it as an afterthought. Make fiery salsas, toppings and sauces and let every individual choose for themselves what they need and the amount of it they eat. This Black Bean and Corn Salsa utilizes two … check them, two sorts of tobasco sauce. This Vietnamese Tofu Banh Mi Sandwich is presented with a vegetarian mayo spiked with Sriracha and my Tempeh "Crab" Cakes accompany a Horseradish-Dill Mayo as an afterthought. These Crunchy Couscous Tacos are presented with a Sweet and Spicy Jalapeno Dressing.

5. Equalization the Heat

At the point when you serve something hot, make certain to adjust the warmth in the dish with different flavors that will chill it off. Numerous Mexican and Indian dishes will in general have harsh cream or yogurt just as lime and cilantro which all have cooling impacts. My Indian Curry Potato Latkes are presented with Cucumber Raita to chill them off. In the event that you are making a curry, offset the zest with coconut milk which will likewise include richness as right now Curry with Green Beans, Fried Tofu and Bean Sprouts. These Cajun Quinoa Cakes are presented with a Lemon-Dill-Sriracha Remoulade which is an ideal case of adjusting corrosive, herbs, warmth and smoothness.

6. In Case of Fire

In the event that you eat something that is excessively hot and your mouth is ablaze, water won't help. Have a go at eating a spoon of non-dairy sharp cream or yogurt, or eat a bit of bread, rice or a few saltines. Boring nourishments help assimilate a portion of the capsaicin so make a point to have some close by.

Notice

What's more, shouldn't something be said about the dish? Try not to stress, if it's excessively zesty, there are things you can do to fix it. Include some sharpness by pressing some lemon or lime on it or include something sweet like sugar or agave to adjust the warmth. On the off chance that you have a greater amount of the fixings other than the zest that went into the formula, include them so the level of flavor will diminish. In the event that you can, include coconut milk or other non-dairy milk to the dish. I once made a group of my Southwestern Tofu Scramble and added an abundant excess zest to it. It was truly unappetizing. Rather than tossing it out, I blended a couple of enormous spoonfuls of veggie lover mayo into it and put it in the ice chest. The following day, I had the most heavenly fiery vegetarian "egg" plate of mixed greens ever!

Zesty nourishment is scrumptious and it tends to be fun yet it's far and away superior when you are the one controlling the warmth level. I trust these tips assist you with increasing pressure on your cooking and get you to adore preparing and eating fiery nourishment.

[angelkin-food-cake]

Steak and Potato Bites

1½ lb. of steak

4 Tbsp. butter more or less to taste

salt and pepper to taste

1-2 Tbsp. your preferred marinade

Potatoes:

1 bag of baby potatoes

½ cup butter divided

1 cup mozzarella

1-2 chipotle peppers in adobo diced super small

½ tsp. onion salt or powder more or less to taste

½ tsp. garlic salt or powder more or less to taste

¼ tsp. smoked paprika more or less to taste

salt and pepper to taste

¼ cup olive oil

Preheat the grill to a medium heat!

Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won't fall apart when hollowing them out.

Drain your potatoes and allow to cool slightly.

Take a small measuring spoon or melon-baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that's been fitted with a steel blade for mixing. Set your hollowed out potatoes aside.

Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn't mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.

Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan.

Add butter, don't fear the butter. It's game day, live a little.

Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt.

Obviously this is not a dish you flip over, just putting that out there in case there's anyone out there who thought it was a good idea. Don't flip over stuffed potatoes, it's bad news folks.

Make sure you keep an eye on them while cooking. And add more butter if they stick.

Cut the beef into bite sized pieces, think tips when you go to a restaurant.Add half your butter a cast iron pan, pop that on the grill and allow it to sizzle a bit and start to turn to brown butter, then toss in your beef. Cook and stir as it cooks.

Sprinkle with salt and pepper, then toss the rest of the butter and the rub marinade in the pan. You're not using it as a marinade, you're using it as a sauce for flavor. Continue to cook and allow the marinade to coat the meat. Total cooking time should only be about 6 or 8 minutes tops, depending on the size of your pieces. Remove from heat and transfer to a serving bowl or plate.

[ceciliatan]

Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

[zip001]

this recipe looks awesome - below the cut

[[MORE]]

2 tablespoons olive oil

2 medium yellow onions, finely chopped

1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces

4 garlic cloves, peeled and thinly sliced

Kosher salt and black pepper

1 ½ teaspoons ground cumin

1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)

2 teaspoons chili powder

½ teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)

¼ cup sour cream, plus more for serving, optional

2 (15-ounce) cans black beans, rinsed

5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)

10 to 12 (6-inch) soft corn or flour tortillas

Fresh cilantro leaves and stems, for serving

PREPARATION

Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.

Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)

Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.

Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauc (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.

Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.

Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

[keitheatsketo]

Sweet and Spicy Pork Tenderloin 🤤 I did 2... Of course I could only barely eat one medallion and a little bit of each of the other things...🤣🤣 But it was really good. I made Everything Fotatoes, Cream Beans and a Peach Cobbler to go with it. Same cauliflower mash recipe I posted in the past, with added cheddar cheese chives and bacon crumbles. Cream Beans are one can of Frenched green beans, two tbsp sour cream, 1 oz cream cheese, bacon crumbles and salt/pepper. Poured the drained can into the pot over medium. Added everything else and cooked it down. Cobbler is the same as the Carbquik blackberry I've posted, except I used 1 can of no sugar added peaches. 2-3 carbs per slice. Ingredients 2 pork loins 1 15 oz can Chipotle in Adobo sauce 1.5 cups Allulose Parsley for garnish Directions Blend can of Chipotle's in Adobo sauce and 1 cup Allulose until smooth. Stab each tenderloin quite a few times with a fork so the marinade penetrates. Put each tenderloin in a large ziplock with half of the sweet Chipotle sauce. Marinade in fridge overnight. Mix 1/2 cup of hot water with 1/2 cup Allulose. Cook marinated tenderloins in oven at 400 degrees until internal temp reaches 145 degrees. Baste a few times with the Allulose water mixture. Pull out and set on board to rest 10 minutes. Baste again with Allulose water while resting. Cut into medallions and sprinkle with parsley. Enjoy!! https://www.instagram.com/p/Cdj64v-rK_0/?igshid=NGJjMDIxMWI=

[nutritiondork]

Discover The Secret Ingredients In Puerto Rican Cooking +Recipe: Asopao De Gandules

The secret to Puerto Rican cooking comes from various spices and herbs like culantro aka recao, cilantro, oregano, and other vegetables native to the island. Vegetables like garlic, onions, and peppers are a staple in Puerto Rican cuisine. 

The primary spice blends are Adobo and Sazón. That with the addition of Sofrito, the base in almost all the recipes. Together these create the traditional flavors found in most Puerto Rican foods. I call it the Puerto Rican trifecta! 

Below I will explain a little more of each of the primary spice blends and sofrito. 

Adobo 

A blend of garlic, salt, black pepper and oregano.

Adobo is mainly used to marinate meats like chicken, beef, and pork. Adobo is the primary blend that gives the pork roast its delicious flavor during the holidays in Puerto Rico. Whether for the traditional pig’s roast “lechon a la barra” or the famous pernil, adobo is a must. Adobo can be made with fresh ingredients in a mortar and pestle and dehydrated into a spice blend for everyday use. As a spice blend, adobo can also be used as a seasoning salt in various foods and recipes, like sprinkled on top of fried plantains, in rice and beans, soups, stews, and so much more. 

Sazón 

A colorful spice blend made with annatto aka “achiote molido”. 

Sazón is used primarily to add color to the foods. Traditionally Latin/Puerto Rican foods are vibrant and colorful. They are definitely more appealing that way. Sazón is used in rice, beans, stews, soups, and more. It is what gives the food it’s nice orange/yellow color. The color comes from a seed called annatto aka achiote. The color can be extracted with oil or water. The seeds can be used whole infused in oil or grinded and added directly into the foods. Throughout the years and the evolution of Latin cuisine, the sazón blend was created. It’s a blend of grounded annatto seeds mixed with salt, garlic, and other spices like black pepper, oregano, or cumin. The spice blend can vary but ultimately has the same goal: adding vibrant color and delicious, unique flavor to traditional Latin/Puerto Rican foods.

Learn more about “what is sazón?” and “how to use a sazón seasoning?” here: 

https://nutritiondork.com/how-do-you-use-a-sazon-seasoning/

Sofrito

A blend of onions, sweet peppers, cilantro & culantro, garlic, and sometimes tomatoes.

Sofrito is the key ingredient in Puerto Rican cooking. It is what gives the food its authentic, delicious flavor. Sofrito is used in almost all cooked foods, including rice, beans, soups, stews, and various meat recipes. According to Google’s dictionary, sofrito means; a Caribbean and Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. You will find a variation of sofrito recipes depending on the country of origin. To make sofrito, Puerto Rican’s blend all the ingredients together and save them in the refrigerator or freezer for the next time they are making a meal. In some countries, the sofrito is cooked, jarred, and kept as a base or sauce in their foods.  

You can find out more here: 

https://nutritiondork.com/how-to-make-puerto-rican-sofrito-from-scratch/

The Puerto Rican Trifecta

Together, Adobo, Sazón and Sofrito create the Puerto Rican trifecta. Individually they are great,and together they are even better. Example: There is nothing like a Puerto Rican beef steak smothered in onions (“bistec encebollado”). Flank steak marinated in adobo, sazón, and sofrito, then slowly cooked to tenderness perfection. It’s an absolute favorite, and all due to the sofrito and mixture of the flavors. Or, how about a delicious plate of arroz con gandules, with a side of bean stew, and the most flavorful meat that was marinated in abobo and sazón before cooking. Just yum!! 

You can find the recipes for arroz con gandules and bistec encebollado here: 

https://nutritiondork.com/puerto-rican-arroz-con-gandules-and-bistec-encebollado/

Here’s a delicious recipe to get you started and experience the delicious flavors of Puerto Rican cuisine: 

An Asopao is a Puerto Rican version of a rice stew. According to Wikipedia, it is actually Puerto Rico’s national soup and one of the most important gastronomic recipes in Puerto Rico. The word “Asopao” comes from the Spanish word “Sopa.” Its meaning is soupy, or soup-like in Spanish. In this variation of soupy stew, rice is the show’s star instead of the meat predominantly found in most stews.  

There are different variations of Asopao, which include; chicken, pork, beef, sausage, seafood, vegetables, and/or any combination of these. For Asopao de Gandules, we use pigeon peas as the protein of choice. *Traditionally, Asopao de Gandules is made with sausage, especially “salchichón”. Salchichón is like a salami. However, it is a bit spicier and smaller in diameter. Almost like salami and pepperoni had a baby. It is basically the Spanish version of salami, as salami is mainly Italian (salami can also be used if salchichón is not available). I’ve omitted the sausage to keep it healthy and generic for this recipe, as it is a recipe that anyone can enjoy. 

Vegetarian Asopao de Gandules 

“Pigeon Peas & Rice Soup”

Ingredients:

1 tbsp avocado oil (or cooking oil of choice)

2 tbsp sofrito or 2 tbsp dehydrated Healthy Rican Sofrito (hydrated in ¼ cup of water)

1 tbsp stuffed spanish olives (optional)

2 tbsp red peppers

1 tbsp vegetarian bouillon (Better than Bouillon) 

2 tbsp tomato paste

1 tsp Healthy Rican Sazón

2 cups or 1 can cooked gandules

¼ cup jasmine or white rice

½ cup chopped carrots

½ cup chopped celery

½ cup chopped onions

1 cup chopped squash

1 cup chopped potatoes

4 cups water

1 tsp Healthy Rican Adobo or Salt and Pepper to taste

Directions:

Bring a large pot and boil to high/medium heat. Quickly add the oil, sofrito, olives, red peppers, bouillon, tomato paste, and sazón. Stir fry until the sofrito releases its aroma and the ingredients are mixed well. 

Add the cooked gandules, rice, carrots, celery, onions, squash, potatoes, and water. 

Mix well, and add the adobo or salt and pepper to taste. Try the liquid to make sure it’s to your liking. Add additional seasonings if preferred at this time. 

Allow for the liquid to come to a boil. 

Cook on medium heat until the vegetables and rice are completely cooked through. 

Enjoy!

*For the non-vegetarian version of this soup, you can add the chopped sausage aka salchichón, when stir-frying the sofrito and other ingredients. 

Check out our quick tutorial video on YouTube:

References:

TikTok post:

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A note from Nutrition Dork:

This soup is a great healthy alternative to high in sodium canned soups. You can prepare a big batch and save it for lunches throughout the week or freeze them for a later day. In addition, this soup provides a great deal of nutrition from vegetables, and it is high in protein due to the gandules. Gandules are also high in potassium and magnesium, which are important for our overall health. Plus, this recipe is gluten-free friendly and a great complete meal for vegetarians or those who enjoy having meatless Mondays. This recipe is also completely plant-based, as it’s made with all-natural, wholesome ingredients. All of that, without losing the authentic Puerto Rican flavors we all love and enjoy. 

[gelasssoek]

Chicken Tortilla Soup.

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Chicken Tortilla Soup is one of the most popular of current trending meals on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Chicken Tortilla Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Tortilla Soup:

{Take 1 medium of pre-roasted chicken.

{Make ready 6 tbsp of cooking oil.

{Take 8 of corn tortillas, halved and cut into strips.

{Get 1 large of yellow onion, chopped.

{Get 4 clove of garlic, chopped.

{Take 4 of chipotles in adobo sauce, chopped.

{Take 32 oz of chicken broth (low sodium).

{Take 12 oz of crushed tomatoes.

{Prepare 12 oz of corn, frozen or fresh.

{Prepare 1 bunch of cilantro, chopped.

{Get 1 can of black beans, washed and strained.

{Prepare 2 medium of fresh ripe tomatoes, diced.

{Get 2 of bay leaf.

{Make ready 1 tbsp of paprika.

{Make ready 1 tsp of chili powder.

{Get 2 tsp of ground cumin.

{Make ready 1 tsp of ground coriander.

{Take 2 tsp of salt (or to taste).

{Make ready 1 of avocado, diced.

{Make ready 1 of lime wedges.

{Prepare 6 oz of queso panela, crumbled.

Instructions to make Chicken Tortilla Soup:

Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup..

In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips..

Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender..

Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves..

To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges..

So that's going to wrap this up with this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!