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steve-rogers-new-york · 4 years ago

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Recipe Wednesday #36

Happy Recipe Wednesday!

These are real period recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Tuesday 7 August 1923 and Saturday 11 August 1923 editions of the Brooklyn Daily Eagle. For context, Steve would have been 3 (comics) / 5 (MCU), so these are recipes that Sarah Rogers may have made, or which Steve might have learnt or inherited from his mother.

Pineapple-Cheese Salad Put crisp lettuce leaves on individual salad plates. Place a slice of pineapple on each plate on the bed of lettuce, and top with a little mound of cream cheese which you have pressed through a wide-meshed strainer. Serve with any desired dressing.

Kidney Bean Stew Put into a pot one tablespoon of butter or suet; when melted add one minced onion and one chopped green pepper and let cook ten minutes. Then add one pound of chopped lean beef, one can of kidney beans and one can of tomato soup. Simmer for an hour and serve hot.

Potato Salad Boil pared potatoes till done, then slice them into a salad dish. While they are still warm mix with them the following sauce: Pit into a saucepan 1/2 cup of vinegar, 1/4 cup of hot water, 1/2 teaspoon of salt, 3 tablespoons of sugar, 2 tablespoons of butter, a dash of paprika and 1 teaspoon of minced raw onion; boil these ingredients together for 15 minutes, then pour it over the hot potatoes. Sprinkle with chopped parsley and serve.

Sponge Gingerbread Cream together 1 heaping tablespoon of butter and 1/2 cup of sugar; add 1 beaten egg, 1/2 cup of molasses, 1/2 cup of sour milk in which 1 teaspoon of soda has been dissolved, 1/4 teaspoon of salt, 1 teaspoon of ground ginger and, last, 1 1/2 cups of pastry flour (ordinary bread flour may be used instead if two teaspoons of dry cornstarch are added to a cupful. This makes bread flour very similar to pastry flour). Turn the batter into a buttered pan and bake for 25 minutes in a moderate oven.

Quick Chocolate Dessert Blend well in the top of a double boiler 1 cup of sugar, 3/4 of a cup of flour and 3 tablespoons of dry cocoa powder. Put the pan into the lower part of boiler (containing rapidly boiling water) and add, gradually, 2 cups of boiling water to this dry mixture. Stir till thick, then remove from fire and add a pinch of salt and 1 teaspoon of vanilla. Turn the mixture into a pudding dish and, when cold, serve with cream—either whipped or plain.

Date and Nut Pudding 3 eggs 3/4 cup sugar 1 cup chopped dates 1 cup chopped nuts 2 tablespoons flour 1 teaspoon baking powder Cinnamon Mix nuts, dates, flour and baking powder. Beat thoroughly 3 eggs. Add sugar, beat thoroughly. Add nuts and date mixture and beat. Place in pudding dish. Sprinkle cinnamon over top. bake about 40 minutes in a slow oven. Serve with whipped cream. This makes a delicious, attractive and wholesome dessert, simple to make.

Otz Pie Mix together the yolks of 4 eggs and 2 cups of granulated sugar, add 1 tablespoon of melted butter, 1 cup of either English walnut meats or pecan-nut meats, 1 cup of raisins, 2 tablespoons of vinegar, the stiffly whipped whites of the 3 eggs and, last, add 1 teaspoon each of ground cinnamon and cloves. Bake with one crust and serve topped with whipped cream. This recipe makes two pie fillings, but you can halve it if you wish.

Quick Coffee Cake 2 tablespoonfuls of butter 1 small cup of granulated sugar 2 eggs beaten 1 cup of milk and 1 cup of water mixed 2 cups of flour sifted 2 teaspoonfuls of baking powder 2 teaspoonful of salt Mix butter and sugar to a cream, add eggs and milk, then sifted flour with salt and baking powder gradually until a thick soft dough to drop in greased baking pans; then mix 1/2 cup of sugar with a teaspoon of cinnamon to sprinkle over the top of dough, with bits of butter here and there; bake in a moderately hot oven until nicely browned and done. This will make 2 good-sized nice coffee cakes.

Brown Cake Cream together 3/4 of a cup of butter and 1 3/4 cups of sugar. Add 3/4 of a cup of butter-[mily?] in which are dissolved 1/2 teaspoon of soda, the beaten yolks of 3 eggs, and 3 cups of flour mixed and sifted with one heaping teaspoon of baking powder and the following spices: 1/2 teaspoon of ground cloves, 1 teaspoon of ground cinnamon and 1 teaspoon of ground nutmeg. Stir in 3 tablespoons of dry cocoa and 1 teaspoon of vanilla, then pour 1 cup of boiling water over all (after the cake has been mixed and beaten). Stir a moment, then turn the batter into a buttered loaf-cake pan and bake 40 minutes in a medium-hot oven.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

[ Support SRNY through Patreon and Ko-Fi ] And join us on Discord for fun conversation! I also have an Etsy with up-cycled nerdy crafts

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iamtaran · 5 years ago

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Mushroom Leek Soup with Parsley Dumplings - ATTBTA

There have been multiple people who have asked after this soup recipe. It is hands down my favourite soup I’ve ever made, both at home as well as professionally. It’s the kind of soup that makes my dad say things like, “now, that’s so good it’d ‘bout make your tongue slap your brains out,” which always makes my mum look at him as if he’s lost his mind. Hopefully you will enjoy it just as much, brain-slapping notwithstanding. Measurements of spices have been guestimated as best I can, but in the end it all was eyeballed from the start and so will be more like alchemy and art than following a recipe. Try it yourself! Add more onion, more mushrooms, use shallots, mix it up! Figure out how you like it, what looks right, and enjoy! As a warning, this soup can take quite a while to make (a couple hours, I’d say?) as there are multiple pots used and, of course, making dumplings takes a bit of time. If you’ve someone to help you, make an event of it. Eat snacks, drink beverages, laugh and listen to music. Or, if you are working by yourself, have the same fun with yourself. :) Recipe details below the cut.

INGREDIENTS

SOUP

2 cups water

3/4 ounce dried porcini mushrooms. Very important that they’re porcini!

2 1/2 Tbsp oil, olive or rapeseed

3 Tbsp butter

6 garlic cloves, minced

1 pound crimini (baby bella) mushrooms, sliced

1 Tbsp dried thyme. Fresh works too.

Fine sea salt

2 tablespoons red wine vinegar

1/3 cup red wine (minimum), any kind-- fruity, dry, tart, been open for 3 weeks (oops)

1 large onion, quartered and sliced

3-4 leeks, washed, halved, cut into wee half moons up to the pale green. Tops can be kept frozen with other veggie bits to make homemade vegetable broth later.

8 cups vegetable or chicken broth, chef’s choice. Never tried it with beef but I don’t doubt it would be good

Pinch of red pepper flakes; heavy pinch if it’s cold out.

1 heaping Tbsp of paprika

Big handful of fresh chives, chopped, for garnish. You’re going to want a lot, trust me.

1 tsp white sugar

A whole bunch of black pepper. Don’t be shy. A bay leaf. Two bay leaves. The whole tree. (No, only 2) **Optional: a heavy dash of worcestershire in with the broth/liquid!

DUMPLINGS

1/3 cup sour cream

6 tablespoons (3/4 stick) butter, room temperature, chopped into cubes or pats

2 large eggs, room temperature

1 cup all purpose flour, divided

1 teaspoon fine sea salt

Heavy pinch of ground nutmeg

1/4 cup finely grated Parmesan cheese

3/4 cup finely chopped fresh Italian parsley. Or just a bunch. Eye ball it, all the above measurements are made up with a shrug anyway.

PREPARATION

Bring 2 cups water and porcini mushrooms to boil in small saucepan. Let that sit to the side, covered, while you do the next few steps.

Heat oil in heavy large skillet over medium heat. Add crimini mushrooms and saute a couple minutes until they start releasing moisture. Dump in thyme, paprika, chopped garlic, black pepper, and red pepper flakes. Sprinkle with sea salt and sauté another couple minutes until the garlic is fragrant. Pour in the red wine and red wine vinegar and let it bubble away for a bit until there’s a bit less liquid and your mushrooms and done.

Melt the butter in another heavy large skillet over medium-high heat. Add onion; saute until they start to go limp and translucent. Add in the sugar and stir, continuing to cook until they start to brown juuuust a bit. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about another 15 minutes. Don’t worry if the bottom of the pan starts to get little brown ghosts of onions appearing on it. That’s a good thing, scrape all that up with the onions and dump them into your soup pot where you cooked the mushrooms.

Return to your porcini mushrooms. Take them from the (now dark brown) mushroom liquid, squeeze out the excess, and shop them small. Toss your porcini bits into the pot with everything else. Pour in reserved mushroom cooking liquid, through a sieve to catch any sediment. Pour in your broth of choice and bring to a boil. Simmer 10-15 minutes so the flavors can percolate and deepen.

DUMPLINGS:

Mix together your flour, salt, nutmeg, and parmesan. Add in the two eggs and mix, with a fork or with your fingertips, until you have a bunch of semi-moist lumps of flour. Add in your sour cream and 6 Tbsp butter and work together, again with fork or with finger tips. As the dough begins to come together, toss in your chopped parsley and fold it in. This dough is wet and sloppy, but should be workable. Add up to another 1/2 cup flour; it all depends on your humidity, you want it still sticky but workable! Once it’s come together, fold for another 2-3 minutes. Add a little more flour if you want firmer dumplings similar to pierogie dough or if it’s too wet and sticky to manage;

Bring large pot of salted water to boil. Using a teaspoon or just your fingers, scoop pieces/pinches of dough about the size of a cherry. Drop into boiling water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. Make double dumplings if you, like me, are here for the dumps. Also, if the water isn’t too heavily salted (though the dumplings do absorb some as they cook), let it cool and dump it on your garden or lawn for a little pick me up for the plants. Or maybe ladle one ladlefull into the main soup pot for a bit extra of that flavor. Whatever pleases you.

Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until browned on each side, 2 to 3 minutes per side.

Chop chives. Place 6-10 little dumplings in a large bowl. Put 12 in. Put a solid 15 dumplings in your bowl. Ladle soup over top. Sprinkle generously with chives. Enjoy the best soup you’ve ever had.

#taran cooks #ATTBTA #that's the only way i can think to tag things related to that fic #its not terribly interesting but it should make things easier i suppose

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bentonpena · 5 years ago

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Tofu Freaking Rules

Tofu Freaking Rules https://bit.ly/350TvUV

We need to talk about tofu. As Beyond Meat and Impossible Burger mania sweeps the globe, the OG vegan protein is getting left behind—and I, for one, hate to see it. If you’re serious about reducing your reliance on animal products, tofu has the potential to change your diet—and life—for the better.

To some extent, I get why so many people, particularly American meat-eaters, are resistant to the entire concept of tofu. Western culture has ruthlessly (and racist-ly) slandered the humble soy-based protein for as long as we’ve known about it, so a lot of us were basically programmed from birth to think it’s garbage.

I’m begging you to reconsider. When correctly prepared, tofu is a textural marvel, running the gamut from delicate and custardy to deep-fried and crunchy. Its unmatched flavor-absorbing powers make it a total chameleon; it truly can be anything you want it to be. I’ve loved tofu my whole meat-eating life, and I’m here to convert the naysayers. Welcome to my Tofu Manifesto.

You’re probably thinking about tofu all wrong

The biggest, wrongest tofu misconception is that it’s strictly a meat substitute. Sure, it can be that if it needs to—but tofu’s closest animal protein analog is actually the egg. On their own, eggs are bland; it’s their ability to morph into a staggering array of forms and textures that makes them so special. However you like your eggs—fried crisp with lacy edges, scrambled soft with lots of butter, or cooked into a puffy, tender frittata—I’m willing to bet your preferences come down to texture rather than flavor.

The same is true for tofu, which is why I’m skeptical when people insist they don’t like how it tastes. Soft and silken tofu has a more noticeable soy milk vibe than the firm stuff, but for the most part, it adds no flavor whatsoever to a dish. Tofu only tastes as good as the sauce it’s served in—texture is basically the whole point.

It’s embarrassingly easy to make tofu taste amazing

Contrary to popular assumption, delicious tofu takes barely any work at all. In fact, all the usual hacks try way too hard: Pressing takes forever (and freezing even longer); marinating often yields profoundly mediocre results; a cornstarch dredge too easily sogs out. None of these techniques work particularly well on medium-to-soft tofu, and with the exception of marinating, they also offer absolutely nothing in the way of seasoning.

For all of these reasons and more, the salt water trick is the only tofu hack worth knowing. Hot, salty water is a tofu prep triple threat: It dehydrates firm tofu so it crisps up quickly, sets super-fragile soft tofu so it doesn’t fall apart, and seasons everything through and through. It also adds as much work to your dinner prep as boiling pasta. I’ll get into the specific techniques in a bit; for now, just know that the salt water hack promoted tofu from something I’d buy occasionally to a legit, can’t-live-without-it staple.

If you remain unmoved, I’ve collected my favorite tofu products and preparations in one place, starting with the most hater-friendly ones. This isn’t a recipe post—it’s all about the technique. (Where applicable, I’ll link to specific recipes that I used and explain how I adjusted them to work with tofu, with the hope that you’ll soon be doing the same.)

Even hardline skeptics love fried tofu puffs

Tofu puffs are cheap, delicious, deep-fried flavor sponges that need zero prep; in other words, they’re easy to love. You can toss them whole into curries and stews for a fun textural element, but I strongly recommend taking 30 seconds to slice them in half. With their honeycomb-like interiors exposed, these puffy little nuggets soak up sauce like nobody’s business—without compromising their crispiness.

To show them off, I made my favorite Maangchi recipe—cheese buldak, or fire chicken with cheese—with halved tofu puffs instead of chicken breast.

Those two ingredients are obviously nothing alike, but the swap totally works thanks to the insanely powerful sauce. Red-hot both in color and spice level, surprisingly sweet, and with enough fresh ginger and garlic to put hair on your chest, it more than picks up the slack for something as bland as chicken breast or unseasoned tofu. Having made this dish with chicken dozens of times, I have to say—I prefer the puffs. Even when saturated with sauce, they stay light and puffy, which is the perfect contrast to the ultra-chewy texture of sliced rice cakes and melted mozzarella.

Pressed tofu does (most of) the prep work for you

As the name implies, pressed tofu has already been pressed to remove most of its moisture, resulting in a pleasantly toothsome texture. You can buy it pre-seasoned with soy sauce and five spice powder, but I like it plain so I can season it however I like.

Here, I whipped up a vaguely Spam-inspired mixture of roughly 2 tablespoons each of soy sauce and sugar, plus a teaspoon of garlic powder and a few shakes of smoky hot sauce (El Yucateco Black Label Reserve for life). I added some cubed pressed tofu and let everyone hang out about 20 minutes, flipping them around halfway through. You don’t need much marinade; a shallow layer is plenty.

I then used it to bulk up a super basic batch of fried rice with ginger, garlic, carrots, and frozen peas. The cubes got nicely crispy and charred on the edges, and were just what I needed to add some substance to a huge bowl of fried carbs.

Unseasoned pressed tofu also makes great vegan “paneer:” Cube it up and marinate in lemon juice with a few pinches of salt for 30 minutes, or longer if you have the time. As with regular paneer, you can pan-fry the tofu or leave it alone; either way, you’ll be surprised at how closely the marinated tofu mimics the texture and flavor of the real thing.

Medium-to-firm tofu needs a little TLC

This range of the tofu spectrum is the most recognizable and the least immediately appealing. I mean, just look at this:

In my experience, the variations between medium, firm, and extra-firm tofu are pretty meaningless, and I use them all interchangeably. Left uncooked, they all have a texture best described as “rubbery,” with no discernible flavor at all. Their highest calling is getting crispy in a hot skillet and doused in a flavorful sauce.

All you need to make crunchy pan-fried tofu is salt water, a good nonstick pan, and all of 20-30 minutes. That’s it. Here’s my usual procedure for a standard 1-pound block.

Before I do any other ingredient prep, I bring 2-3 cups of salted water and 2 teaspoons of table salt to a strong boil in a saucepan. Then I cut the heat, slide in my tofu, and let it sit while I prepare the rest of the recipe. After 15-20 minutes, I drain off the water and either pat the tofu dry on clean towels or leave it in the colander until I need it.

To get that crispy surface going, I coat my big cast-iron skillet with a thin layer of neutral oil and heat it over medium-high. I then add the tofu, spread it into an even layer, and leave it completely alone for at least 5 minutes.

Once the edges start to brown, I flip it over and do the same on the other side.

Boom. Done. Obviously, I used crumbled tofu here—it’s my favorite—but this works just as well with cubes, slabs, triangles, or any other shape you can dream up.

Don’t sleep on crumbled tofu

I know I said that tofu isn’t a meat substitute, but crispy tofu crumbles get really fucking close. In many cases, I prefer them to meat because they hold their shape—and a surprising amount of crunch—even when simmered for a long time. Sure, they don’t give you the specific richness you get with ground pork or beef, but with the right recipe you won’t miss it at all.

Speaking of the right recipe, Bon Appétit Test Kitchen director Chris Morocco’s spicy sweet sambal pork noodles are flawless—but, despite the name, I’ve actually never made them with meat. I only had tofu the first time I made them, and they turned out so well that I’m fine with never learning how they taste with pork.

I make the recipe exactly as written, except—obviously—I leave the pork out. Instead, I fry up soaked, crumbled firm tofu in a separate skillet while the sauce simmers, then dump ‘em in and toss everything together with cooked noodles. This cuts at least 30 minutes off the cook time without compromising on anything except porkiness, which I promise won’t even register.

You can also use tofu crumbles like ground beef. I usually throw in some minced onion and garlic in once the tofu is nice and crispy, then cook it down with a little tomato paste, taco seasoning, and cheap beer if I’ve got it.

It’s not beefy, exactly, but it tastes incredible in its own right—and makes a killer vegan-friendly crunchwrap filling.

You can roast tofu, too

Maybe you’d rather not spray your stovetop with oil in the name of crispy tofu. In that case, roasted tofu is for you. The results are directly comparable to pan-frying—they just take a little longer to get there.

Start with soaked, drained tofu, preferably cut into triangles or flat slabs so they’re easy to flip. Arrange on a clean towel and let them dry out while your oven preheats to 450ºF.

If you like, cut a vegetable of your choice into similarly-sized pieces and toss them with a tablespoon or two of neutral oil; I’m using kabocha squash here.

Place a sheet pan on the lowest oven rack. After about 3 minutes, add 2-3 tablespoons of neutral oil to the pan, put it back in the oven, and heat for another minute or two. Carefully transfer the tofu and vegetables to the hot oiled pan, return to the bottom rack, and roast for at least 20 minutes. Flip everything over and roast for another 15-20 minutes, until the tofu is super crispy on both sides and the vegetables are browned and soft.

You can eat the whole shebang straight off the pan—perhaps drizzled with spicy peanut sauce or chili oil—but I added mine to a quick curry made with Maesri panang curry paste, palm sugar, and coconut milk. (Maesri is the only brand I’ve found that doesn’t use shrimp paste or fish sauce; if you usually avoid prepared curry paste for allergy or vegan reasons, give it a try.)

To be completely honest, the kabocha was a miss—the flesh was too dry, and the skin was super tough. The crispy roasted tofu, however, slapped. They can’t all be bangers; such is the nature of experimentation.

When you feel ready, silken tofu is there for you

The next stop on our tour de tofu is the most controversial, misunderstood one yet: Soft or silken tofu. Yes, it’s bland. Unseasoned coagulated soy milk isn’t going to blow your mind with super-concentrated umami or whatever. But when prepared correctly, soft tofu is more than just delicious—it’s absolutely sublime. I will go to bat for it all day long, and I would love to tell you why.

The dish that changed my mind about silken tofu came from Biwa, a now-closed izakaya-style bar in Portland. It was deceptively simple: A whole block of chilled silken tofu drizzled with sweet soy sauce and topped with bias-cut scallions, fistfuls of toasted sesame seeds, and paper-thin bonito shavings. I ordered it every time, and my friends would always be like—“Cold tofu? Why?” But if I could convince them to take a bite, they’d understand. It was like eating a deeply savory panna cotta.

Unfortunately, my dearly departed Tofu Slab is no more—and my attempts to recreate it have been so unsuccessful that I’m forced to settle for the next best thing: Salt water-soaked silken tofu mounded on hot white rice and drowned in chili oil, soy sauce, and black vinegar.

I’m not complaining. The salt water, once again, is key: It turns a cold, slimy block of tofu into a piping-hot savory custard, which is the perfect canvas for condiments. Sure, there’s not much in the way of textural contrast, but the softness is so comforting and nice that I think a crunchy element would actually defeat the purpose. It’s a delicious, balanced, reasonably nutritious meal you can throw together in the time it takes to cook a pot of rice.

Putting it all together: All-tofu mapo tofu

Neglecting to mention mapo tofu in an article about tofu is basically journalistic malpractice. The iconic Sichuanese tofu dish is rich, meaty, spicy, funky, sour, and savory all at once—and slicked with lip-numbing Sichuan peppercorn oil for good measure. It’s a top 3 dish for me; I make it all the time, usually using Maggie Zhu’s recipe from the Omnivore’s Cookbook.

Being a big vegetable fan, I’ve experimented with using minced veg—eggplant, mushrooms, and even carrots—in place of the traditional ground meat. But this time, I decided to follow my vision and make a variant I’m calling “Oops! All Tofu.” I approached this recipe just like the sambal noodles, swapping crispy tofu crumbles in for the ground pork—but this time, I also soaked some cubed soft tofu in a fresh pot of salt water while the sauce simmered away.

This was one of the most delicious things I’ve ever made. The nubbins of soft tofu were literally melt-in-your-mouth tender, while the crispy crumbles turned downright meaty as they soaked up the spicy, salty, rich sauce. It made me even more certain of all of the (correct) tofu opinions I just laid out before you and, if you’ll let it, it has the power to convert you too.

Internet via Lifehacker https://bit.ly/2VwWgKq April 24, 2020 at 12:01PM

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techmomma · 6 years ago

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Steph’s Toikey Dinner

So you too can experience the joy of jostling around a turkey carcass and handling its inners! Warning as such!

If Steph can never make a turkey before and make one as nice as this, you too can! All you need are:

a heavy roasting pan, preferably not those tinfoil ones. mine looked like this (handles are VERY VERY NICE especially when handling a FATASS 17 POUND BIRD)

a ladle. or a baster.

a nice food thermometer

a whole shitton of butter that you leave out on the counter all day to warm up (two sticks did me fine)

teriyaki

soy sauce

oranges (more than one)

orange marmalade

a can of whole berry cranberry sauce

honey

sprigs of herbs you like

like two or three onions

flour

garlic

salt

pepper

lemonpepper

ginger?

other spices???

brown sugar

a dead bird. preferably a turkey. goose, pheasant, peacock, and ostrich sufficeable

probably an oven that works.

optional: some stalks of celery, some carrots, a small onion (tennis ball sized)

So first up, since this was my first time making a turkey and it might be your first time: giblets are stored in the body cavity AND the neck hole. The neck usually goes in the body cavity. Chances are the butcher tucked the legs into a flap they made using the turkey’s ass. You gotta untuck the legs and pull down the flap to get to the body cavity. To get to the neck cavity, you gotta lift up the neck fat. You do not need to cut it. There should be a plastic baggy, and it should have the heart, liver, and gizzard (a muscly part of the stomach that grinds food). I threw away the liver because I heard you’re not really supposed to use it, but that’s optional.

I put the giblets and neck aside and refrigerated them since I wouldn’t be using them till way later, while the bird was cooking.

If you defrosted the bird, there’s probably like. A lot of blood and lipid-y water in the cavity. Drain that. There will be more. There is always more. As per @askmerriauthor‘s suggestions, I brined my bird with a salt and brown sugar mixture of 1/2 cup kosher salt, 1 tbsp brown sugar. If you brine something, you rub the salt all over and inside it. Then I wrapped it in saran wrap and put it back in the fridge for about nine hours, since I was doing the prepwork early. (I forgot to mention I brined the giblets too.)

Yes. By the end of the day, the smell of raw turkey will not come out of your hands. You will smell it while you are eating. It’s not quite pleasant.

Time for THE SAUCE. Get a big bowl. Open the cranberry sauce can. Put into bowl. It comes out looking like this. Add 3/4 cup teriyaki sauce. Then two tablespoon of soysauce. Or 1/2 cup of teriyaki, and a half cup of soy sauce, like I did, because I didn’t have enough teriyaki and goofed up. Then add 1/2 cup honey, 1/2 cup orange marmelade. Then take one of the oranges, and microwave it for about 10-12 seconds (hear me out). When it comes out, roll it on the counter while pressing on it. Then cut it in half and squeeze those orange halves for every drop of goddamn juice they have, into the sauce. Keep the rinds in a baggy. Mix everything together. Cover and put in the fridge for however long until cooking time.

Now take them onions. Peel them, cut them in half from top to bottom where the root-things are, then in half again across the middles. Now cut into wedges. Put in bowl. Now peel garlic. It’s not enough garlic. It’s still not enough garlic. Add more garlic. Put into bowl with onions. Now cut another orange into slices, and add them to the garlic and onions. Cover and put in fridge. I used a tupperware container because I’m mean but not that mean to my room-mates to put a bowl full of onions and garlic in the fridge with just saran wrap covering it.

COOK TIME.

About an hour and a half before the actual cook time is gonna start, I take out the turkey and all those ingredients for the sauce, and the butter and the salt and spices and shit. I took the two sticks of butter, put them in a bowl, put a 1/2 tsp of salt, pepper, and some lemonpepper and ginger and other things that smelled nice in the butter too. Mushed it together into a buttery something. As per Merriauthor’s advice, again, I I shoved my hands under the turkey skin, and started separating it from the muscle. This process is tedious, cold, and gross. Or fun, if you’re a madman. It was both for me. You won’t separate all of the skin from the breast and thighs, but that’s a good thing. You want some of it to stay together because then, after you shove butter in there, the butter won’t all melt away and out of the skin. Make sure you get under the neck flaps too.

As hinted at, once you’re done, you’re gonna shove that butter under the skin and over it. Gordon Ramsay makes this look easy. It is not. It is a nightmare and will not feel like enough when you run out of butter. It is enough. Just do your best.

Now take that onion-garlic-orange mixture, and the rind you saved. Shove one rind half into the cavity, way into the back. Shove more of the onions and garlic and oranges inside after it. Shove in a sprig of thyme or sage or rosemary or whatever you like inside with it. Put the rest of the onions and stuff around the bird, in the pan.

Pre-heat the oven to 325 F.

Now take out the sauce. Do the same thing with the sauce. It will suck even more than the butter because it’s liquid, and the butter is already inside. Try not to disturb the butter. Do your best. Shove some cranberries under the skin too. Then drizzle the rest over the top.

Tuck the legs back into the flap you took them out of. Really awkwardly put the wings under the body, under I guess the shoulderblades. Stick the bird in the oven. Try to leave enough space between the bird and the top of the oven that you can fit a ladle in there without too much work. Don’t be like Steph who almost melted the ladle one or twice or every time she basted it.

Basting is when you take the juices from the pan and drizzle them over the turkey to keep it moist. You’ll wanna do this every 30-45 minutes, over about 3 to 3.5 hours. Every so often, stick that fancy thermometer in there, in the thick parts of the meat, try not to hit any bones. You wanna reach at least 160 degrees by the end.

If you want to make a sickass gravy to go with it, then take out those giblets when there’s about an hour and a half left. Heat up a saucepan to where if you flick water at it, the water takes about a second to boil off, which should be about medium heat. While it’s heating, clean and chop up those stalks of celery, those carrots, and that small onion. Put those and two tablespoons of butter in the saucepan. Cook those together for about two minutes, you should see the onions turn a little darker. Add a pinch of salt and pepper.

Now add that turkey neck and giblets. Now add water until the giblets are covered. Put that back onto the heat, turn it up so that it boils, then turn it down so that it boils gently. That’s simmering. Let it simmer an hour.

Timer goes off. Your back is aching and you’re tired. Take the turkey out. It has to rest and cool off for at least twenty minutes. If you’re not making gravy, it’s done. If you are, ladle out the juices in the pan into another saucepan. Take the saucepan that’s been simmering the giblets out, and use a sieve to strain out the carrots, onions, celery, and giblets, and collect the broth. Once the giblets are cooled off, cut them up into little pieces, and pull off as much meat as possible from the neck. You can chop up that meat too but I liked leaving it like pulled meat.

Stick the cut-up giblets in the saucepan with the turkey juices. Simmer that. Add a tablespoon of flour at a time until it reaches the consistency you like. If you want to cut down on the saltiness, add the broth too in parts, to your liking. You’re gonna need to play it by ear, depending on how much turkey juice you collect. But add a little salt and pepper to taste, and you’ve got your giblet gravy!

With everything done, carve up the turkey like a barbarian, enjoy your feast, and try not to fall asleep in your plate because you’ve been up since midnight!! Proceed to pass out in bed anyway. Enjoy your work in dreams.

AND THAT’S HOW YOU MAKE STEPH’S TOIKEY DINNER

#recipe

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ketoeasyrecipes · 4 years ago

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healthy recipes to lose weight

Looking for Healthy Recipes to Lose Weight?

If certainly one of your targets is to prepare dinner extra (and more healthy) at residence to stay to your weight loss targets, you may need to set your self up for achievement. A key a part of that's ensuring you've got received an arsenal of recent healthy recipes to lose weight to whip up, which are *additionally* scrumptious. It can really feel rattling close to torturous to place collectively one thing nutritious and flavorful after an extended day of labor. But upon getting a meal-planning playbook, your dinner recreation goes to enhance. Also, you will not be tempted to order takeout if you have already got a yummy, weight-loss pleasant meal prepped and able to go. These 14 healthy recipes to lose weight every have 500 energy or much less and can depart you glad sufficient to stave off cravings till breakfast. Eating wholesome after 5 p.m. simply received a lot simpler.

healthy recipes to lose weight

1. Chunky No Bean Chilli

I’ve stacked this recipe at the start of the article because it’s one of my all-time favorites. There are a couple unusual substitutions found in this recipe but as you’ll see, they pack an extra punch of savory satisfaction.

healthy recipes to lose weight

INGREDIENTS

1 ¼ pounds ground beef

2 cloves garlic

1 tablespoon dried onion or ¼ cup finely chopped fresh onion

28 oz can crush tomato

15 oz can dice tomatoes

2 tablespoons chili powder

¼ cup balsamic vinegar

1 teaspoon salt

½ teaspoon allspice

½ tsp ground cayenne pepper

1 teaspoon cumin

1 tablespoon Worcestershire sauce

1 packet sweetener optional

INSTRUCTIONS

Brown the meat and drain fat if needed.

Add the garlic, onion and chili powder and cook with meat for a couple minutes.

Add the remaining ingredients.

Simmer for about an hour.

NOTES

Also try this 19 Quick an Easy Dinner Recipes

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healthy recipes to lose weight

2. Egg & Bacon Muffins

healthy recipes to lose weight

INGREDIENTS

1 to 3 packs of smoked or unsmoked bacon (at least 12 strips)

6 small organic eggs

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5.

Grease 6 wells of a non‑stick muffin pan (or ramekins) with butter, then wrap two or three strips of bacon around the inside of each muffin cup. You may need more or less bacon depending on the size of each strip.

Gently crack one small egg into each muffin cup lined with bacon. Sprinkle a little salt and pepper.

Bake for 30-35 minutes or until bacon is crispy and eggs are cooked through to your taste.

Serve with fresh grilled juicy tomatoes.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

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healthy recipes to lose weight

3. Thai Fish Cakes

Fish cakes are a tasty treat and infusing them with Thai flavors make them even better, these will definitely activate your taste buds and leave you wanting more.

They have great texture on the exterior and the interior is light with a slight crispness from the green beans. When accompanied by a sweet dipping sauce it really amplifies the dish. You have an amazing plate that can be served as a snack, side or an appetizer.

healthy recipes to lose weight

INGREDIENTS

18 oz. white flesh fish fillet, boneless and skinless

2 tablespoons Thai red curry paste

1 tablespoon corn starch

1 beaten egg

4 kaffir lime leaves, finely minced

Salt and pepper to taste

5 green beans, trimmed and thinly sliced

Olive oil for frying

Dipping Sauce

3 tablespoons Reduced Sugar Tomato Ketchup

2 tablespoons chili sauce

INSTRUCTIONS

Add the fish fillet to a food processor along with the red curry paste, corn starch, beaten egg and lime leaves. Season with a little salt and pepper then process until a paste forms. Transfer the paste to a

bowl, add the thinly sliced green beans and fold into

the fish cake mixture.

When the mixture is done divide it into 8 equal portions, form the fish cakes with your hands and place them onto a platter. Once this is done fill a deep pan or wok with enough oil to deep fry the cakes and

heat oil until hot.

Fry the fish cakes in small batches for 3 minutes or until golden brown. When they are fried place them on paper towels to drain the excess oil.

As the fish cakes are draining make the sauce by adding the reduced sugar tomato ketchup and chili sauce into a small bowl. Mix well.

Plate and serve the fish cakes with the dipping sauce and enjoy every bite!

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healthy recipes to lose weight

4. Salad Niçoise

Salad niçoise is the ideal way to display a wonderful bounty of fresh ingredients. This salad is packed with protein and features seared tuna, anchovies, eggs, asparagus spears and an array of vegetables. This French salad recipe is definitely unlike any other salad you have ever had. It is loaded with great ingredients that work surprisingly well.

healthy recipes to lose weight

INGREDIENTS

Vinaigrette

¾ cup olive oil

½ cup fresh lemon juice

1 small shallot, minced

1 ½ tablespoons fresh basil leaves, minced

½ tablespoon fresh thyme, minced

1 teaspoon Dijon mustard

Pinch of dry oregano

Salt and pepper to taste

Salad

2 tuna steaks, 8 oz. each

Olive oil

½ lemon, juiced

1 tablespoon sesame oil

1 tablespoon soya sauce

Salt and pepper to taste

10-15 asparagus spears

1 cup fresh green beans

2 heads lettuce

2 ripe tomatoes

1 red onion, thinly sliced

6 hard-boiled eggs, peeled and sliced in half

¼ cup olives

Anchovies

INSTRUCTIONS

Add tuna steaks to a baking dish and coat with olive oil, lemon juice, sesame oil, soya sauce, salt and black pepper. Cover and marinade in the fridge for one hour.

Heat a large pan over medium high heat and add tuna steaks. Get a nice sear on each side. This should take about 2 minutes per side. Remove from the pan and set aside.

In a bowl add all the vinaigrette ingredients. Whisk until emulsified.

Place asparagus spears in a pot and cover with hot water from a kettle. Bring to a boil. Cook until tender. Drain, sprinkle with a little salt and pepper. Set aside.

In a smaller pot bring salted water to a boil.

Prepare an ice bath.

Blanch green beans for 3 minutes or until tender.

Place into the ice bath to maintain that lovely color. Drain beans and set aside.

Tear lettuce leaves and place into a salad bowl. Add some of the vinaigrette and toss.

Arrange on a serving platter.

Cut tuna into ½ inch strips and coat with a little vinaigrette. Place in the center of the lettuce.

Toss green beans in about 3 tablespoons of vinaigrette. Place at the end of the bed of lettuce along with the asparagus spears.

Toss tomatoes, red onion and 2 tablespoons vinaigrette in a bowl and place on the lettuce.

Add hard boiled eggs, olives and anchovies

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healthy recipes to lose weight

5. Pan Fried Steak Tomato Salad

There is nothing like a steak dinner that allows the meat to shine on the plate. All that is needed with it is a simple, lightly dressed salad. One great meal that encompasses these characteristics is a pan-fried medium steak with a tomato and rocket salad. The steak is juicy, simply seasoned, and has a nice crust on the outside. The salad has a nice peppery kick.

The sweetness from the tomatoes and a balsamic vinaigrette made with olive oil to dress the salad. The steak will be restaurant quality and the salad is light and fresh with a very satisfying depth of flavor. The first thing to do is focus on making a perfect pan-fried medium steak.

healthy recipes to lose weight

INGREDIENTS

Steak

Sirloin steak, about 1 inch thick

Salt and pepper to taste

1 teaspoon garlic granules or powder

Unsalted butter

1 teaspoon honey

Salad

1 cup cherry tomatoes

1 cup rocket

2 tablespoons olive oil

1 ½ tablespoons lemon juice

Salt and pepper to taste

INSTRUCTIONS

Steak

Bring the steak to room temperature.

Season steak liberally on both sides with salt, pepper and garlic.

Heat a large skillet over high heat.

When skillet is hot adding about 1 tablespoon of butter into the non-stick pan.

Immediately place strip steak on top of the butter (the butter helps to create a nice crust on the exterior).

Allow to sear for about 3 minutes undisturbed.

Turnover and cook for 3-4 more minutes for a medium rare steak.

Remove from skillet.

Allow to rest (resting helps retain juices).

Salad

Halve cherry tomatoes.

In a large bowl combine tomatoes and rocket.

Make a quick dressing by whisking olive oil, lemon juice, salt and pepper.

Add to salad and toss to coat. Season with a bit more salt and pepper if desired.

Now that your steak is rested and the salad is ready, slice and serve on top of salad.

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healthy recipes to lose weight

6. Stir Fry Shirataki Shrimp Noodles

Japanese Shirataki noodles are a great alternative to pasta, they contain no bad carbohydrates, the noodle is low calorie and low carb. Stir fry shrimp noodles is everything you want in a stir fry and so much more.

All the textures and tastes in this dish just work. You have your crisp elements thanks to the veggies, tender shrimp and softness from the Shirataki noodles. Aside from texture, the aroma is truly unforgettable.

healthy recipes to lose weight

INGREDIENTS

4 tablespoons dark soy sauce

2 tablespoons sesame oil

1 tablespoon Chinese cooking wine or sherry (optional)

1 thumb size piece of fresh ginger, peeled and minced

1-2 teaspoons ground white pepper

1 teaspoon granulated sugar (optional)

¼ cup olive oil

1 lb. shrimp, peeled and deveined

4 celery ribs, thinly sliced diagonally

4 scallions/spring onions thinly sliced diagonally

2 medium sized carrots, shredded

1 head of garlic, peeled and minced

1 package Shirataki noodles

INSTRUCTIONS

Prepare the sauce for the stir fry by combining the soy sauce, sesame oil, cooking wine, ginger, white pepper, sugar and mix well.

Once the sauce is done, add half of the oil to a deep saucepan or wok and heat over medium high. Add the shrimp to the hot oil and cook for 4‑5 minutes or until pink and opaque. Remove the shrimp and set those aside.

In the same pan or wok add the remaining oil along with the celery, green onions, carrots and garlic. Stir fry for about 10 minutes or until the vegetables are warmed through but still have crispness and bite. When they are done set them aside.

As for the Shirataki noodles, they are packaged in water so just take them out of the packaging and run them under hot water. Once this is done add the noodles to the hot pan or wok and stir fry for 3 minutes before adding in the sauce, shrimp and vegetables.

When all the components come together stir fry until everything is warmed through and coated with sauce. Now that the dish is ready, serve and enjoy every bite.

NOTES

Also try this 19 Vegan Dinner Recipes

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healthy recipes to lose weight

7. Baked Cod with Vegetables & Herbs

Cod is a wonderful product to cook with. It is a very delicate, mild fish that pairs well with so many ingredients.

With a few super fresh fillets and some thyme, it is easy to create an impressive dish that pleases all the senses.

One dish in particular that is quite phenomenal is cod fillets baked in foil accompanied by leeks and carrots. This trio is then seasoned with herbs and spices and cooked until flakey.

Baking in the foil allows the fish to steam until it is perfectly flakey and the vegetables cook down while still maintaining their bite. As for the herbs and spices, they bring the dish to new heights.

In the end you have little packets of elegance to serve and enjoy.

healthy recipes to lose weight

INGREDIENTS

Salt and pepper to taste

Dry white wine of choice

2 cod fillets (6 oz each), boneless and skinless

Lemon wedges

2 tablespoons unsalted butter

3 garlic cloves, minced finely

2 teaspoons lemon zest

1 teaspoon fresh thyme, minced

1 ½ tablespoons fresh parsley, chopped

1 cup baby carrots

2 leeks, cut into matchsticks, white and light green part only

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5. Add the butter, a little garlic, a portion of the lemon zest and all of the fresh thyme to a small bowl along with a sprinkle of black pepper.

Mix to create a seasoned butter for the cod.

Once this is done, add the remaining garlic, parsley, and lemon zest to a separate bowl and mix to combine.

In a medium sized bowl toss together the carrots and leaks along with some salt and pepper.

Tear off two sheets of aluminum foil and lay them flat on the counter.

Place a mound of the leek and carrot mix in the center of each sheet of foil and add a splash of white wine along with the juice of a lemon wedge.

Add a fish fillet on the top of the vegetables and season with black

pepper.

Top each with half of the seasoned butter and fold the foil to create little packets.

Place both packets onto a baking sheet and bake for 15 minutes. After this time remove from the oven, unwrap each package to allow steam to escape and check for doneness by making sure that the fish flakes easily with a fork.

When the fish is done top with the garlic, parsley and lemon zest mixture and serve with lemon wedges.

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healthy recipes to lose weight

8. Chicken Chasseur

Chicken chasseur, which translates to hunter’s chicken, is a classic French dish. This super easy main course is exceptional. The chicken is super tender, the tomatoes add some acidity, the herbs provide a pronounced flavor and the mushrooms bring an amazing earthiness. Making the entire recipe in one vessel ensures that the end result is a beautiful dish that pleases all the senses.

healthy recipes to lose weight

INGREDIENTS

1 can chopped tomatoes

2 sprigs fresh thyme

2 bay leaves

4 sprigs fresh tarragon

1 small pot double or heavy cream

2 tablespoons all-purpose flour (optional)

Salt and pepper to taste

4 skinned and boned chicken thighs

2 tablespoons olive oil

1 large onion, peeled and sliced (or shallots)

1 cup sliced chestnut mushrooms

3 garlic cloves, minced

½ cup dry white wine

2 cups chicken broth

INSTRUCTIONS

Pre-heat an oven to 425ºF/220ºC/Gas Mark 7.

Quickly season the 2 tablespoons of flour with a little salt and pepper. Once seasoned coat the chicken thighs with flour and shake off the excess (this will help brown the chicken).

When the chicken is coated, add oil to a large pan and place over medium high heat. Put chicken thighs into the pan and cook until golden brown on both sides. As soon as the chicken is brown add the sliced onions along with the mushrooms and garlic. Stir continuously until the onions and mushrooms are fragrant then pour in the wine and bring to a boil for 3 minutes.

Follow by pouring in the chopped tomatoes and let the sauce boil and reduce once again for 5 minutes. Add the chicken stock, thyme, bay leaves as well as the fresh tarragon and give it a good stir. Transfer the dish to the preheated oven.

Bake for 30 to 40 minutes. After the 30 to 40 minutes have passed check the chicken for doneness (it should not be pink). Remove from the oven, stir in the heavy cream and serve with vegetables.

NOTES

Also try this 16 Chicken Dinner Recipes

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healthy recipes to lose weight

9. Stuffed Cabbage Rolls

healthy recipes to lose weight

INGREDIENTS

1 large white cabbage

Olive oil

1 onion, peeled and finely diced

2 garlic cloves, minced

1 carrot, peeled and finely diced

½ cup mushrooms, finely chopped

2 pounds ground meat of choice(beef, turkey, chicken or pork is fine)

18 oz. can of tomato sauce

1 tablespoon tomato puree

1 teaspoon brown sugar (optional)

1 tablespoon lemon juice

Pinch of red chili flakes

1 cup chicken broth/stock

Salt and pepper to taste

INSTRUCTIONS

With a sharp knife carefully core the cabbage and place it into a large pot. Cover the cabbage with water and bring to a boil over medium high heat. Cook for 7-10 minutes or until the leaves are pliable and tender.

When the cabbage is cooked, drain and remove it from the pot. Once cool enough to be handled remove the leaves and lay them flat. Allow to cool for a few additional minutes.

As the cabbage leaves are cooling add about a tablespoon of oil to a large pan. Heat over medium and sauté the onions, garlic, carrots and mushrooms until softened. Once this is done add the ground meat and brown. As the meat is browning preheat the oven to 350ºF/180ºC/Gas Mark 4 and grease a large baking dish with olive oil. When the meat is cooked the filling is done.

Now that you have the filling add about 2 tablespoons in the center of each cabbage leaf, fold in the sides and roll. If the leaves are too thin use two per roll (just make sure to align the spines). Once the rolls are done place them in an even layer in the non-stick baking dish.

In a medium saucepan add the tomato sauce, tomato puree, brown sugar, lemon juice, red pepper flakes and chicken broth/stock. Season with salt and pepper. Once seasoned bring the sauce to a quick and pour this over the cabbage rolls. Now just cover the dish with foil, and bake for 45 minutes. After this time uncover and cook for an additional 5-7 minutes.

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healthy recipes to lose weight

10. Cauliflower Mashed Potatoes

If you like mashed potatoes it is time to try mashed cauliflower. The appearance is very similar but the taste is so much lighter and brighter. Mashed cauliflower still has that rich quality and is packed with essential vitamins and minerals. It is also low carb and low in calories! Here is how to make this healthy mashed potato alternative.

healthy recipes to lose weight

INGREDIENTS

1 large head of cauliflower

2 tablespoons unsalted butter

2 - 3 garlic cloves, minced

Olive oil

Salt and pepper to taste

INSTRUCTIONS

Fill a large pot with water, attach a steamer basket and bring to a boil over high heat. If you do not have a steamer basket on hand simply cover pot and bring water to a boil.

As the water is heating up cut the head of cauliflower in half with a sharp knife and carefully remove the stem. Once this is done chop the cauliflower into small pieces.

Steam or boil the cauliflower for about 15 minutes. During this time drizzle a little oil in a small pan and sauté the minced garlic. Sauté while stirring until softened and fragrant.

Check that the cauliflower is tender and remove pot from the heat. Drain the water and transfer vegetable to a mixing bowl along with the garlic, use a hand held potato masher to crush the cauliflower, then add the butter, some salt and a generous amount of pepper. Pound until smooth, taste and adjust seasonings as needed.

Now that the mashed cauliflower is done simply transfer to a plate and serve as desired.

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healthy recipes to lose weight

11. Zucchini Lasagna

Lasagna is a lovely dish. It has the signature layers, the richness, tomato sauce and of course cheese. Although often made with lasagna noodles, why not reduce the carbs and replace the noodles with zucchini (courgetti)? Doing so brightens up the dish and takes out the heaviness while retaining the richness that every lasagna should have.

healthy recipes to lose weight

INGREDIENTS

Olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 lb. ground beef or turkey

24 oz. tomato sauce

1 teaspoon oregano

2 sprigs fresh basil, chopped

16 oz. shredded skim-milk mozzarella plus more for topping

½ cup freshly grated parmesan plus more for serving

2 eggs

4 medium zucchini (courgetti’s), cut in ⅛-inch-thick slices

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350ºF and heat a large skillet over medium. Add some olive oil into the skillet along with the onion and garlic. Cook until softened and fragrant. Add the ground meat into the skillet and brown. Season generously with salt and pepper.

Pour the tomato sauce into the pan with the browned meat, add in the oregano, basil and simmer for 10-12 minutes.

As the meat sauce is simmering, combine the mozzarella, parmesan cheese and egg in a bowl to make the mixture for the cheese layer. Mix until the egg is evenly distributed into the cheese.

Direct your attention to the sauce. Taste and adjust seasonings as needed. When the sauce and cheese mix is done, lightly coat a 9 by 13 inch baking dish with oil and arrange the slices of zucchini in an even layer on the bottom. Top this layer with half of the meat sauce and a layer of the cheese mixture. Repeat the layers and finish with zucchini.

Top with mozzarella cheese and cover the lasagna with foil. Bake in the oven for 45 minutes before removing the foil and returning it to the oven for an additional 15 minutes.

Remove from the oven, cool for about 5 minutes, plate and serve with a little parmesan cheese if desired.

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healthy recipes to lose weight

12. Gluten-Free Pizza

healthy recipes to lose weight

INGREDIENTS

3 cups (440 g) gluten-free flour blend

1 cup (160 g) white rice flour

1 cup (160 g) brown rice flour

1 cup (120 g) tapioca flour

¾ tsp xanthan gum)

1 tsp salt

½ tsp baking powder

3 Tbsp (37 g) sugar, divided

1 Tbsp (10 g) yeast

1 ¼ cup (300 ml) warm water, divided

1 Tbsp (15 ml) olive oil

Sugar-Free Pizza sauce

1 cup pepperoni

1 cup skim-milk mozzarella & and desired veggies

INSTRUCTIONS

Preheat oven to 350 degrees F (176 C).

In a small bowl, combine yeast and ¾ cup (180 ml) warm water about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional ½ cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon.

Lightly coat a baking sheet or pizza stone with nonstick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the

dough out to the edge. You want it to be pretty thin, less than ¼ inch.

Put the pizza in the oven to pre‑bake for roughly 25‑30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.

Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy‑free. Pop back in oven for another 20‑25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve. Reheats well the next day in the oven or microwave.

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healthy recipes to lose weight

13. Coconut Lime Chicken

This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.

healthy recipes to lose weight

INGREDIENTS

4 skinless, boneless chicken breasts, about 1 ½ pounds

¼ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon coconut oil

½ cup red onion

1 whole red chili, chopped optional

1 cup organic chicken stock

2 tablespoons lime juice, about 1 large lime

1 tablespoon chopped cilantro

½ teaspoon red chili flakes

½ cup full fat coconut milk from a can or coconut cream

pinch turmeric powder (optional for color)

1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness.

This will help the chicken cook evenly and make for more tender chicken.

Sprinkle each side of the chicken with salt and pepper.

Melt the coconut oil in a large skillet over a medium high heat on the stove.

Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side.

Remove the chicken and set aside on a plate.

The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.

Wipe down the pan with a paper towel to remove black/brown bits. Add a little more oil along with the chopped onion to the same skillet and sauté for a few minutes to soften.

Add the chili pepper if you're using it.

Sauté another couple of minutes.

Add the chicken stock, lime juice, cilantro and chili flakes.

Bring the mixture to a boil and then reduce down to a simmer.

Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes.

Add the starch and water at this time if you're using it.

You may need to raise the heat slightly higher to bring this to a boil to activate the starch.

Once the sauce thickens reduce it back down to a simmer.

Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top. Add an extra sprinkling of cilantro & chilies and enjoy!

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healthy recipes to lose weight

14. Chicken Nuggets

healthy recipes to lose weight

INGREDIENTS

2 lbs. boneless, skinless chicken breasts

½ Cup Dill Pickle Juice

2 eggs, Beaten

1 can Full-Fat Coconut Milk

½ C. Arrowroot Powder

2 Tbsp Paprika

2 tsp garlic powder

¼ tsp cayenne pepper

Salt and pepper to taste - I like to use sea salt

½ Cup coconut oil for frying

INSTRUCTIONS

First, prepare the chicken by dicing into 1-2-inch cubes.

Add diced chicken and pickle juice to a mixing bowl and cover.

Refrigerate for at least 6 hours and up to 24 hours.

After chicken has marinated in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken.

Toss the chicken in the mixture and let sit for at least 5 minutes.

Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan.

Add batches of chicken to the dry ingredients.

Make sure to cover each piece of chicken completely with dry ingredients.

Shake off excess powder and place on lined baking sheet.

Heat a cast iron skillet with the coconut oil on mediumhigh heat.

Once the oil is hot, add one batch of chicken at a time.

Do not crowd the chicken- this will take 3 or 4 batchesand make sure to turn each piece individually once the

crust has browned, about 3 or 4 minutes per side.

Drain cooked chicken on a drying rack over a baking sheet.

Keep cooked chicken warm in the oven at 170 degrees.

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healthy recipes to lose weight

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irisplate9-blog · 5 years ago

Text

A simple bean salad and a build-your-own tortilla bowl: 20 best vegetarian and vegan recipes – part 3

David Frenkiel and Luise Vindahl’s vegetarian family-style tortilla bowls

For Luise and me, this recipe is all about building our own Mexican-inspired tortilla bowl, but for the kids it’s just another reason to eat with their hands.

We usually keep the ingredients in the bowls on the table quite simple and fresh; a mashed avocado bowl, herb bowl, bean bowl, greens and yogurt. And we have a couple of favourites that we spend a little extra time on – a smoky tomato and walnut sauce, a herby mango and corn salsa, and sweet and spicy cashew nuts.

Serves 4 For the tomato and walnut sauce virgin coconut oil or olive oil 1 tbsp ground cumin 1 tsp ground smoked paprika 1 tsp ground coriander 1 tsp chilli flakes ½ tsp (optional) red pepper 1, seeds removed and finely chopped tinned tomatoes 800g tomato puree 3 tbsp walnuts 150g, coarsely chopped

For the mango and corn salsa ripe mango 1 fresh corn cob 1 fresh red chilli ½, deseeded fresh coriander 1 large handful (30g), leaves picked extra-virgin olive oil 1 tbsp lime juice of 1, to taste sea salt to taste

For the sweet and spicy cashew nuts virgin coconut oil 2 tsp ground cayenne pepper ½ tsp ground cumin ½ tsp sea salt 1 tsp cashew nuts 125g pure maple syrup 1 tbsp

To serve tortilla chips 1 large bag (we prefer organic, GMO-free) ripe avocados 2, stones removed, flesh scooped out red pepper 1, stalk, core and seeds removed limes 2 black beans 1 × 400g tin (or kidney beans), drained and rinsed thoroughly plain thick yogurt 250mlpaprika to sprinkle mixed leafy green lettuce 1 bag fresh coriander

To make the tomato and walnut sauce, heat the oil in a saucepan and add the cumin, paprika, coriander and chilli (if using). Fry, stirring, until the spices are fragrant, then add the red pepper and cook for a couple of minutes. Add the tinned tomatoes and tomato puree and cook for a further 20 minutes, adjusting the seasoning to taste, then stir in the walnuts. Remove from the heat and set aside.

For the mango and corn salsa, cut the mango in half along the stone. Scoop out and dice the flesh. Cut the corn kernels off the cob, finely chop the chilli and roughly chop the coriander. Place all of the ingredients in a bowl and drizzle over the olive oil and lime juice. Season with salt and toss to combine.

For the sweet and spicy cashew nuts, heat the coconut oil and spices in a frying pan on medium-high heat. When fragrant, add the nuts and let them toast for a couple of minutes, stirring frequently. Drizzle over the maple syrup, stir and toast for a further 30 seconds, then remove from the heat and set aside.

When you’re ready to serve, preheat the oven to 200C/gas mark 6. Scatter tortilla chips on a baking tray and bake for 5 minutes until warm and slightly toasted. Check on them often to make sure they do not burn.

Mash the avocado, dice the red pepper, and cut the limes into wedges. Place

all the serving elements in bowls on the dinner table and let everyone build their own tortilla bowl. From by David Frenkiel and Luise Vindahl (Hardie Grant Books, £25)

Simon Hopkinson’s vegan caponata

Simon Hopkinson’s vegan caponata. Photograph: Martin Poole for the Observer

Serves 4 aubergines 2 large (the fat, purple and white Sicilian ones if possible) salt olive oil 5-6 tbsp red onion 1 large, peeled, halved and thickly sliced celery sticks 4, peeled, halved lengthways and sliced into small lengths yellow pepper 1 small, halved, deseeded and thickly sliced red pepper 1 small, halved, deseeded and thickly sliced water 100ml red wine vinegar 3 tbsp sugar 1 rounded tbsp tomato puree 2 tsp raisins 1 heaped tbsp green olives about 12, pitted and halved capers 1 heaped tbsp, drained and lightly squeezed dry freshly ground white pepper pine nuts 1 heaped tbsp

Peel the aubergines and thickly slice into half rounds. Spread them out on a kitchen surface and sprinkle with enough salt to season generously. Gather them up in your hands, mingle together in a colander, place upon a plate and leave to exude their juices for at least 40 minutes.

Meanwhile, using a frying pan, and in four separate stages, quietly stew the onion, celery, yellow and red peppers separately, each in 1 tbsp of the oil, until softened and only just coloured. For the fifth stage, wash and dry the aubergines and similarly soften in olive oil. Place all five vegetables in a bowl and mingle together.

Now add the water, vinegar, sugar, tomato puree and raisins to the frying pan. Bring to the boil and simmer for several minutes until lightly thickened and the raisins have plumped somewhat. Stir in the olives and capers and tip the entire contents of the pan into the bowl of vegetables. Gently heat the pine nuts in a dry frying pan until golden brown. Add them to the caponata, season with pepper to taste and check for salt. Lubricate with a little more olive oil if you think it warrants it and serve at room temperature. From by Simon Hopkinson (Quadrille, £9.99)

Nigel Slater’s vegetarian salad of beans, peas and cheese

Nigel Slater’s vegetarian salad of beans, peas and cheese. Photograph: Jonathan Lovekin/PR

Among the charcoal and garlic of midsummer’s more robust cooking, a quiet salad of palest green can come as a breath of calm. Last June, as thousands joined hands around Stonehenge in celebration of the summer solstice, I put together a salad of cool notes – a bowl of appropriate gentility and quiet harmony.

Enough for 4 shelled broad beans 250g shelled peas 400g ciabatta 4 small slices olive oil a little salad leaves 4 generous handfuls mint leaves a good handful vegetarian hard cheese 8og, in thin shavings

For the dressing lemon 1 olive oil (fruity and peppery) 4 tbsp balsamic vinegar 1 tsp

Put a pan of water on to boil, then salt it lightly. Cook the beans in this, drain them, then rinse in cold water. Put more water on and cook the peas. Drain them and mix with the beans. Both peas and beans will need barely more than a couple of minutes if they are small and sweet.

Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake).

Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil on to each one, then shake over a light dusting of sea salt.

Toss the salad leaves and mint in the dressing, then add the peas, beans and cheese shavings. Tuck in the toasted ciabatta and serve. From by Nigel Slater (Fourth Estate, £30)

Nigel Slater’s vegetarian bucatini with spinach and courgette

Nigel Slater’s vegetarian bucatini with spinach and courgette. Photograph: Jonathan Lovekin for the Observer

Serves 2 Rinse 200g spinach, removing any tough stems. While the leaves are still wet, cook them for a minute or two in a pan with a tight lid, so they soften in their own steam. If you are worried about them sticking, add a tablespoon or two of water. As soon as the spinach has wilted, plunge it into a bowl of iced water to stop it cooking, squeeze it dry with your hands, then roughly chop it. Bring a pan of water to the boil then add 125g sugar snap peas, let them cook for 2 minutes then remove and drain them.

Bring a large pan of water to the boil, salt it, then cook 200g bucatini or other thin pasta for about 9 minutes till just tender, and drain.

Cut 1 large courgette into thick slices and then into quarters. Melt 30g butter in a shallow pan then add 2 tbsp olive oil. Fry the courgette for 3 or 4 minutes until it starts to colour, then add the spinach leaves and the cooked sugar snaps. Roughly chop a small bunch of parsley and add it to the vegetables.

Pour 25ml double cream into the vegetables and combine it gently. Let it simmer for a minute then pour it over the drained pasta and toss together gently. Garnish with lemon and pass round a bowl of grated vegetarian Italian hard cheese.

Yotam Ottolenghi’s vegetarian root vegetable pies

Yotam Ottolenghi’s vegetarian root vegetable pies. Photograph: Martin Poole for the Observer

The filling is also delicious on its own, as a vegetarian rice topping. These are also great reheated and eaten the next day, so don’t be afraid to make the whole batch if there aren’t six of you to eat them first time around.

Makes 6 plain flour 240g, plus extra for dustingunsalted butter 190g, fridge-cold, dicedsoured cream 60g olive oil 3 tbsp curry powder 1 tsp caraway seeds 2 tsp black mustard seeds 2 tsp ground cardamom ½ tsp onion 1 large (180g), roughlychopped green chilli 1, deseeded and finely choppedthyme leaves 1 tbsp, choppedgarlic 2 cloves, crushed baking potato 1 small (160g),peeled and cut into 2cm dice carrot 1 medium (100g), peeled and cut into 2cm dice parsnip 1 medium (100g), peeled and cut into 2cm dice vegetable stock 250ml butternut squash ½ small (250g), peeled and cut into 2cm dice caster sugar ¼ tsp mature cheddar 120g (vegetarian cheddar is readily available), coarsely gratedcoriander 15g, chopped egg 1, beatensalt and black pepper

Place the flour, butter and soured cream in a food processor, with 1 teaspoon of salt, and work until the mixture comes together. Transfer to a lightly floured work surface and gently knead for 1 minute, adding a little flour if needed, until soft and malleable. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.

Place a large lidded sauté pan on medium–high heat. Add 2 tablespoons of oil and, once hot, add the curry powder, caraway seeds, mustard seeds and cardamom. Cook for just a few seconds, stirring and making sure the spices don’t burn, before adding the onion, chilli and thyme. Cook for another 4 minutes, add the garlic and cook for another minute, stirring. Add the potato, carrot and parsnip, stir and then pour in the stock. Reduce the heat to medium, cover and cook for 5 minutes. Add the squash, sugar, ¾ teaspoon of salt and a generous grind of black pepper, and continue to simmer, covered, for 10 minutes, stirring from time to time, until the vegetables are cooked through and most of the liquid has evaporated: you should have about 3 tablespoons of liquid left; add a little water if needed. Uncover, remove from the heat and set aside to cool totally before stirring in the cheese and coriander.

Preheat the oven to 200C/gas mark 6.

Use the remaining oil to brush the sides and bases of an extra-large 6-hole muffin tin (each hole should be 6cm wide and 4cm deep). Line the bases with circles of baking parchment and place the tin in the fridge. Roll out the pastry 2–3mm thick, cut out 6 circles, 14cm in diameter, and press down into the tin. Trim the edges, reusing the spare pastry to roll out for a second time. Cut out 6 more circles, 8cm in diameter – these will form lids.

Fill each pie with about 120g of filling, brush the rims with egg and place the lids on top. Pinch the edges together securely, brush the lids with the remaining egg and prick each pie with a fork in a few places. Allow to rest in the fridge for 10 minutes. Place in the oven and bake for 30–35 minutes, until golden-brown. Remove from the oven and set aside for 5 minutes before serving warm or at room temperature. From by Yotam Ottolenghi (Ebury Press, £27)

Source: https://www.theguardian.com/lifeandstyle/2018/jul/25/best-vegan-vegetarian-recipes-yotam-ottolenghi-nigel-slater-pies-pasta-salads

#read more #see more #check it out #interesting #learn more

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lavellanlove · 8 years ago

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for TMI Tuesday; all of your OC's and their favorite comfort foods

(art by the ever-talented @destinyapostasy)

AVIRA: Amaranthine Sweet Vegetable TartsConsidering the lack of space within Alienage walls, city elves had to make the most of all they had, making rooftop gardens a common sight. Food was often scarce, so they prioritized produce that didn’t take up much space and could keep for long periods of time, which made root vegetables such as potatoes, carrots, onions and garlic a staple of city elven cuisine. Since sugar was often too expensive to buy, most elven food was sweetened with honey, instead. Given the ingredients were readily available, sweet vegetable tarts were a common treat. Eating them still takes Avira back to life in the city.

KATSURO: Silent Plains Lentil Stew with Hard Rolls & Sweet CrumbleThe cuisine of the Silent Plains reflects both the availability of ingredients in its arid, unforgiving terrain and its war-like history. Scarcity of water and fresh green vegetables have all had their effect on the food. Meals that can last for several days and can be eaten without heating are preferred. Lentil stew was well-balanced, filling, and with the deep fried bread combined with the sugary topping of the crumble, somewhat indulgent. As a child, Katsuro had been known to eat the crumble straight out of the bowl.

MALEUS: Rialto Oyster ChowderWith its expansive coastline and the abundant fish in the Rialto Bay, seafood is both a fact of life and a dietary staple in Rivain. But given that Llomerryn is a bustling trading hub, culinary influences from across Thedas can be seen in the food there. Maleus’ personal favorite is a Fereldan x Rivaini hybrid: bringing together some of the heartier elements of a Southern chowder with the spice palette and the fresh-yet-briny seafood of the North. He eats it with Llomerryn Red, but then, he eats almost everything with Llomerryn Red.

Recipes under the cut!

AVIRAAmaranthine Sweet Vegetable Tarts

2c. Rye Flour

1/3c. Lard

1/2c. Warm Water

1T. Caraway seed, crushed

3 Potatoes

1/2c. Buttermilk

1/4c. Sour cream butter

4-5 carrots

2 eggs

2c. sour cream

1/2c. + 1T. honey

1/4t. Vanilla

1/4t. Cinnamon

1/2t. Salt

Cut carrots and potatoes into quarters. Place in saucepan, cover with water, and boil until tender.

Preheat the oven to a medium heat (~200 degrees F)

In a large bowl, mix the lard, water and caraway. Knead 5-7 minutes.

Roll out dough to 3-5mm thickness. Cut into discs with a cup or a bowl (depending on desired size.) Turn up the edges of each to height of about 3/4in. Place on a baking tray.

Mash together the boiled potatoes with milk, butter & salt. Set aside.

Rub carrots through a sieve. Mix with 12/c honey, 1c sour cream, & eggs.

Fill each tart 1/3rd of the way with a layer of the potato mash, 1/3rd with a layer of the carrot mixture.

Place the baking tray in the oven. Bake at medium heat for 15-20 min, or until the pastry is dry & crusty and the filling turns slightly golden.

While the pastries are making, mix 1c sour cream with 1T honey and vanilla. Just after baking, cover the tarts with the mixture, then scatter with cinnamon as desired.

Serve warm or cooled with buttermilk and honey.

KATSUROSilent Plains Lentil Stew with Hard Rolls & Sweet Crumble

Hard Rolls & Sweet Crumble

4c. Whole wheat flour

1c. Pure ghee butter

1/2c. Semolina

Milk, as required

Salt, to taste

3/4c. Powdered sugar

1/4t. Green cardamom powder

10 Cashew nuts, chopped

10 Almonds, chopped

10 Raisins

Mix flour and semolina in a bowl.

Add half cup of melted ghee and mix well.

Add milk as required and knead into a stiff dough.

Split the dough in half, adding salt to only one side.

Divide the dough into two dozen, lemon-sized balls, keeping the salted and unsalted halves separate.

Heat sufficient ghee in a saucepan and deep-fry the balls on medium heat, until well-done. Drain. Place on an absorbent paper and cool.

Set the salted rolls aside. Coarsely grind the unsalted ones in a mixer.

Add powdered sugar, cardamom powder, cashews, almonds and raisins and mix.

Lentil Stew

1c. lentils, cooked.

3t. chilli powder

1/4t. turmeric

1t. coriander

1/2t. garam masala

3 cloves

2 bay leaves

1t. cumin seeds

2 green chillies, slit

Pinch of asafoetida

2t. dried mango powder

2t. tamarind pulp

3T. ghee

3T. water

Salt, to taste

In a bowl, combine the chilli powder, turmeric powder, coriander powder, and garam masala with 3T. of water and mix well. Set aside.

Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the mixture from the other bowl and saute for 1 to 2 minutes.

Add the lentils, mango powder, tamarind pulp, and salt. Simmer for 5 to 7 minutes. Adjust the consistency of the stew before serving and if required, add some water.

Serve over hard rolls, with sweet crumble and ghee.

MALEUSRialto Oyster Chowder

4 slices thick-cut bacon, diced

1 large onion, chopped

2c. chicken or vegetable broth

3 medium potatoes, peeled & diced

1 pint fresh shucked oysters, drained and liquor reserved

1c. heavy whipping cream or half-and-half

Green onions, sliced

Oyster crackers

Salt & freshly ground pepper

Llomerryn Red, to taste

Cook the bacon in a large saucepan over medium heat until the bacon is crisp, turning as needed. Drain the bacon on a paper towel-lined plate. Crumble the bacon when it has cooled and reserve.

Drain all but two tablespoons of the bacon drippings from the pan. Add the onions to the skillet and cook for five minutes or until tender, stirring frequently.

Add the broth, potatoes and the reserved oyster liquor, then bring to a boil over medium-high heat.

Reduce the heat to medium-low, cover the pan and simmer five minutes or until the potatoes are tender, yet still firm.

Add the oysters and the cream, cook for five minutes or until the edges of the oysters begin to curl.

Season with salt and pepper and ladle into bowls. Top with crumbled bacon and green onions. Serve with oyster crackers and Lloymerryn Red.

#long post #wotv2 #avira lavellan #Katsuro #maleus abano #destinyapocalypse #sorry this took so long #i wanted to do a bit more and do recipes!#lavellan loves meta #lavellan loves cooking

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biteblue81-blog · 6 years ago

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Yotam Ottolenghi’s summer recipes

Today I am celebrating the season with three dishes that are perfect for summer dining. To keep things light on a hot day, serve these olive oil flatbreads with a selection of cold cuts and salads. You can whip up my strawberry tiramisu cake the day before, then flip it impressively on to a plate so you can enjoy a hassle-free outdoor lunch. And for a vibrant meal-in-one to accompany good wine and conversation, there’s a crunchy, sweet and sharp chicken and egg salad. Three very good reasons to bask in the summer sun.

Olive oil flatbreads with three-garlic butter (pictured above)

The garlic butter is the star of this dish, combining mellow, slow-roasted garlic, sweet black garlic and pungent raw garlic. The recipe will make more butter than you’ll need for the flatbreads, but it keeps for up to a week in the fridge and is great spread on toast, melted over steak or stuffed into chicken kievs.

Prep 5 min Cook 1 hr 10 min Makes 4

200g strong white bread flour 1 tsp fast-action dried yeast 1 tbsp olive oil, plus extra for greasing and drizzling Flaked sea salt and black pepper 120ml lukewarm water

For the three-garlic butter 1 whole head garlic, the top fifth of the bulb cut off to expose the cloves 1 small garlic clove, peeled and roughly chopped 4 cloves black garlic, peeled and roughly chopped 100g unsalted butter, softened 10g parsley leaves, finely chopped 1½ tsp caraway seeds, toasted and crushed

To serve 2 ripe vine tomatoes 2 cloves black garlic, peeled and thinly sliced 1 tsp picked thyme leaves 1 tsp picked oregano leaves

Heat the oven to 200C/390F/gas 6. Put the flour and yeast in a large bowl with a tablespoon of oil and half a teaspoon of salt. Pour in the water and use a spatula to combine. Transfer to a lightly oiled work surface and, with lightly oiled hands, knead the dough for five minutes, until soft and elastic (add more oil if it starts to stick to the surface). Transfer to a large bowl, cover with a slightly damp, clean tea towel and leave in a warm place to rise for about 40 minutes, until nearly doubled in size, then cut into four equal pieces.

While the dough is rising, drizzle the head of garlic with a teaspoon of oil and sprinkle with a little salt and pepper. Wrap tightly in foil and bake for 40 minutes, until the cloves have softened. Discard the foil and, when cool enough to handle, squeeze out the flesh from the papery skins.

Put the roast, raw and black garlic in a mortar with a teaspoon and a half of flaked salt and a good grind of pepper. Pound to a rough paste, then put in a bowl with the butter, parsley and caraway, and mix well.

Grate the tomatoes on a box grater, discarding the skin, then put the flesh in a sieve set over a bowl.

Turn the oven to its highest setting (250C/480F/gas 10) and heat a large baking tray on the middle shelf. Transfer the four pieces of dough to a lightly oiled work surface and use your hands to stretch each one into a rough circle about 18cm wide and 5mm thin.

Remove the hot tray from the oven and quickly put two flatbreads on it, spacing them well apart. The dough will be very thin, but should have enough elasticity not to break. If you do get a hole, don’t worry: it just adds to the rustic look.

Quickly return the tray to the oven and bake for eight minutes, until the dough is golden brown and crisp. Repeat with the remaining dough.

Spread each flatbread with a teaspoon of the garlic butter, then top with the drained tomatoes and the slices of black garlic. Sprinkle over the herbs, and finish with a drizzle of oil, a generous pinch of flaked salt and a grind of pepper.

Asian chicken and egg salad

Yotam Ottolenghi’s Asian chicken and egg salad. Photograph: Louise Hagger for the Guardian

I have packed chicken, eggs and potatoes into this to turn a summer salad into a light meal. Play around with the ingredients: green beans, asparagus and peppers will all work as well as the chicken and vegetables listed.

Prep 25 min Cook 1 hr Serves 4

3 tbsp soy sauce 2 tbsp maple syrup 2 tbsp vegetable oil Salt and black pepper 4 garlic cloves, peeled and crushed 7cm piece fresh ginger, finely grated 6 boned and skinned chicken thighs 250g small or medium new potatoes, halved 1 small kohlrabi, peeled and very thinly sliced (use a mandoline, ideally) 1 cucumber, cut in half lengthways, seeds and watery centre discarded 5 limes – 4 juiced, to get 60ml, and 1 cut into wedges, to serve 3 eggs 2 tbsp rice-wine vinegar 2 tbsp mirin 4-5 spring onions, finely sliced into 5cm strips 5g coriander leaves 1 large red chilli, deseeded and julienned 2 tbsp mayonnaise ½ tbsp black sesame seeds

Heat the oven to 220C/425F/gas 7.

Put the soy, syrup, oil and an eighth of a teaspoon of salt in a bowl with two teaspoons of crushed garlic and a tablespoon of grated ginger. Cut each chicken thigh into three strips, then toss in the bowl and leave to marinate for 10 minutes. Lay the chicken on an oven tray lined with baking paper, then roast for 30-35 minutes, stirring once, until cooked and golden brown. Leave to cool, then roughly shred with two forks.

While the chicken is cooking, put the potatoes and a teaspoon of salt in a medium saucepan, cover with water and bring to a simmer. Cook for 20-25 minutes, until soft but still holding their shape, then drain.

Stack the kohlrabi into piles, then cut into 1cm-wide strips and put in a large bowl. Cut the cucumber into 6cm x 5mm batons and add to the bowl. Add the lime juice and half a teaspoon of salt, and toss to coat.

Fill a small saucepan with water and put on a medium-high heat. Once boiling, turn the heat to medium, gently lower in the eggs and cook for seven minutes. Drain the eggs and, once cool, peel them.

Mix the remaining teaspoon and a half of garlic and two teaspoons of ginger with the vinegar and mirin, and pour over the kohlrabi. Add the spring onion, coriander and chilli, and toss. Stir the mayo into the potatoes and cut the eggs in half.

Using your hands – they’ll act as a natural sieve – lift the kohlrabi and cucumber on to a platter with a lip. Top with potatoes, then strew the chicken over. Add the eggs yolk side up, then scatter with the sesame seeds. Sprinkle with a little salt and serve with the lime wedges.

Strawberry tiramisu cake

Yotam Ottolenghi’s strawberry tiramisu cake. Photograph: Louise Hagger for the Guardian

This impressive-looking dessert is like a summery tiramisu. It doesn’t cope too well against time or heat, so eat it straight out of the fridge. The espresso adds a grown-up twist, but you can leave it out if you prefer.

Prep 10 min

Cook 45 min Set 5 hr Serves 6

850g strawberries, hulled 135g caster sugar 1½ tsp vanilla bean paste 1 tbsp orange zest 2 egg yolks 50ml sauternes dessert wine 80g mascarpone, at room temperature 80ml Grand Marnier 1 shot (30ml) espresso (optional) 150ml double cream 140g Savoiardi biscuits (also known as sponge fingers or ladyfingers)

Heat the oven to 200C/390F/gas 6. Line a 24cm x 14cm loaf tin with clingfilm, so it drapes over the sides.

Cut the larger strawberries into quarters and smaller ones in half.

Put 550g strawberries in a 30cm baking dish, then stir in 100g sugar, a teaspoon of vanilla bean paste and two-thirds of the orange zest. Roast for 30 minutes, stirring once halfway, until the strawberries have produced a syrup, then leave to cool.

To make a sabayon, whisk the egg yolks, sauternes and 20g sugar in a medium heatproof bowl, then set over a saucepan of simmering water (ensure the base is not in contact with the water). Whisk for four to five minutes, until the mixture resembles a thick, foamy cream, then take the bowl off the pan and leave to cool, whisking once or twice as it does so. Set aside to cool, then mix in the mascarpone using a spatula.

In a small bowl or cup, mix the Grand Marnier with the shot of espresso, if using.

Put the double cream and the remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks – about a minute.

Blitz the remaining strawberries with the remaining tablespoon of sugar for 30 seconds.

To assemble the cake, pour the roasted strawberries and their syrup into the lined loaf tin. Cover with a row of biscuits, pushing them down so they soak up the syrup. Turn over the biscuits and push them down again, to soak the other side, too. Drizzle half the Grand Marnier mix over the biscuits, then spread the sabayon on top in an even layer. Spread the whipped cream evenly over the sabayon, then pour the blitzed fresh strawberries over the cream. Top with a second layer of biscuits (you may need to cut some in half lengthways to fill in any gaps) and drizzle the remaining Grand Marnier evenly over the biscuits. Push the biscuits into the blitzed strawberries, then turn them over to soak the other side. Pull the clingfilm tightly over the top, and refrigerate for at least five hours, or overnight.

To serve, unwrap the clingfilm lid and put a large plate on top of the loaf tin. Hold the plate and tin together, then quickly flip over to invert. Gently lift off the tin: the cake should release itself from the tin and on to the plate; if it does not, tap the tin gently until it does. Peel off the clingfilm and serve at once.

Source: https://www.theguardian.com/lifeandstyle/2018/jul/14/yotam-ottolenghi-summer-recipes

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hedgeradish9-blog · 6 years ago

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Heirloom Cherry Tomato Salad with Garlic Confit Toast

This Heirloom Cherry Tomato Salad with Garlic Confit Toast is the perfect way to highlight beautiful Summer tomatoes!

For me, the absolute best part of Summer cooking is when you come upon a beautiful lot of Summer’s best produce and then you plot how to best enjoy it.

I came upon a basket of these beautiful heirloom cherry tomatoes recently and there was absolutely no way I was leaving the market without them! I knew they’d need to be enjoyed in their most delicious, natural state, so I set out to create a salad worthy of them.

This combination of tomatoes and bread is classically a panzanella salad, but to make it even more special (and befitting the beautiful tomatoes), I substituted simple toasted bread cubes with garlic confit toast cubes.

The choice of garlic confit toast was not completely random. You see, I picked up some fresh garlic at the market several weeks ago and I have been curing it myself. It sounds complicated, but curing fresh garlic is super simple. You can see one of the garlic I cured in the photo above!

How to Cure Fresh Garlic

Do not rinse off dirt or trim roots or green tops. Hang up in a cool, dark place by the green tops. Allow to “cure” for at least 2 weeks before using. To use, simply trim off the tops and roots and rinse off and dry.

Cook’s Notes for Heirloom Cherry Tomato Salad with Garlic Confit Toast

While making this salad with fresh Summer, heirloom cherry tomatoes is the absolute best, you can enjoy this salad any time of year with cherry or grape tomatoes. If you can get a variety of colours, even better!

While perfect as it is, you can change this tomato salad up with the addition of crumbled feta or goat cheese or even some Parmesan shavings.

Another way to change this one up is to swap the red wine vinegar for balsamic, for another great flavour combination.

When simmering the garlic in butter, watch it like a hawk and don’t move the temperature above low. It can and will burn and burnt garlic is not a pleasant taste.

Heirloom Cherry Tomato Salad with Garlic Confit Toast

Simple cherry tomato salad with garlic confit toast cubes. Tossed in a simple red wine vinegar dressing.

Ingredients

Garlic Confit Toast:

1/2 head garlic about 3-4 cloves peeled

1/4 cup unsalted butter

1/2 cup freshly grated Parmesan

1 tsp chopped fresh oregano or 1/4 tsp dried oregano leaves

1/4 tsp crushed red pepper flakes

Pinch of salt and freshly ground pepper

1/2 baguette

Salad Dressing:

3 Tbsp olive oil

2 tsp red wine vinegar

Salt and freshly ground pepper

For the salad:

3 cups Cherry tomatoes halved

1/4 red onion thinly sliced

6 large fresh basil leaves chopped

Salt and freshly ground pepper

Instructions

For the Garlic Confit Toast: Melt butter in a small saucepan over LOW heat. Add garlic cloves. Cover saucepan and cook, stirring and checking regularly, for 10-15 minutes. Watch closely and don't raise heat above low, or garlic and/or butter may burn. Transfer garlic (and any butter) to a medium bowl and let cool completely.

Once garlic has cooled, add Parmesan, oregano, and red pepper flakes. Mash to a paste and season with a little salt and freshly ground pepper.

Preheat your oven broiler with rack about 6-8 inches from heat. Line a baking sheet with aluminum foil. Slice the 1/2 baguette in half lengthwise. Place two baguette pieces on baking sheet and broil, cut side down, until golden brown, about 1-2 minutes (watch carefully). Remove from oven, let cool slightly, then flip over and spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Cut one of the baguette slices into bite-sized cubes. Set aside.

For the salad: In a large bowl, combine the halved cherry tomatoes, red onion slices and chopped basil. Season with a bit of salt and pepper. Whisk together the salad dressing ingredients in a small bowl. Drizzle over tomato mixture and toss to combine. Add only enough to moisten. Add some of the garlic bread cubes. Toss to combine. Serve immediately.

Recipe Notes

You'll have more garlic confit toast that you need for one salad. Wrap and refrigerate any extra to use for another salad or as garlic bread.

Source: https://www.seasonsandsuppers.ca/heirloom-cherry-tomato-salad/

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maiddegree71-blog · 6 years ago

Text

Heirloom Cherry Tomato Salad with Garlic Confit Toast

This Heirloom Cherry Tomato Salad with Garlic Confit Toast is the perfect way to highlight beautiful Summer tomatoes!

For me, the absolute best part of Summer cooking is when you come upon a beautiful lot of Summer’s best produce and then you plot how to best enjoy it.

How to Cure Fresh Garlic

Cook’s Notes for Heirloom Cherry Tomato Salad with Garlic Confit Toast

While perfect as it is, you can change this tomato salad up with the addition of crumbled feta or goat cheese or even some Parmesan shavings.

Another way to change this one up is to swap the red wine vinegar for balsamic, for another great flavour combination.

When simmering the garlic in butter, watch it like a hawk and don’t move the temperature above low. It can and will burn and burnt garlic is not a pleasant taste.

Heirloom Cherry Tomato Salad with Garlic Confit Toast

Simple cherry tomato salad with garlic confit toast cubes. Tossed in a simple red wine vinegar dressing.

Ingredients

Garlic Confit Toast:

1/2 head garlic about 3-4 cloves peeled

1/4 cup unsalted butter

1/2 cup freshly grated Parmesan

1 tsp chopped fresh oregano or 1/4 tsp dried oregano leaves

1/4 tsp crushed red pepper flakes

Pinch of salt and freshly ground pepper

1/2 baguette

Salad Dressing:

3 Tbsp olive oil

2 tsp red wine vinegar

Salt and freshly ground pepper

For the salad:

3 cups Cherry tomatoes halved

1/4 red onion thinly sliced

6 large fresh basil leaves chopped

Salt and freshly ground pepper

Instructions

Once garlic has cooled, add Parmesan, oregano, and red pepper flakes. Mash to a paste and season with a little salt and freshly ground pepper.

Recipe Notes

You'll have more garlic confit toast that you need for one salad. Wrap and refrigerate any extra to use for another salad or as garlic bread.

Source: https://www.seasonsandsuppers.ca/heirloom-cherry-tomato-salad/

0 notes

chalkegg9-blog · 6 years ago

Text

Yotam Ottolenghi’s summer recipes

Olive oil flatbreads with three-garlic butter (pictured above)

Prep 5 min Cook 1 hr 10 min Makes 4

200g strong white bread flour 1 tsp fast-action dried yeast 1 tbsp olive oil, plus extra for greasing and drizzling Flaked sea salt and black pepper 120ml lukewarm water

To serve 2 ripe vine tomatoes 2 cloves black garlic, peeled and thinly sliced 1 tsp picked thyme leaves 1 tsp picked oregano leaves

Grate the tomatoes on a box grater, discarding the skin, then put the flesh in a sieve set over a bowl.

Quickly return the tray to the oven and bake for eight minutes, until the dough is golden brown and crisp. Repeat with the remaining dough.

Asian chicken and egg salad

Yotam Ottolenghi’s Asian chicken and egg salad. Photograph: Louise Hagger for the Guardian

Prep 25 min Cook 1 hr Serves 4

Heat the oven to 220C/425F/gas 7.

Fill a small saucepan with water and put on a medium-high heat. Once boiling, turn the heat to medium, gently lower in the eggs and cook for seven minutes. Drain the eggs and, once cool, peel them.

Strawberry tiramisu cake

Yotam Ottolenghi’s strawberry tiramisu cake. Photograph: Louise Hagger for the Guardian

Prep 10 min

Cook 45 min Set 5 hr Serves 6

Heat the oven to 200C/390F/gas 6. Line a 24cm x 14cm loaf tin with clingfilm, so it drapes over the sides.

Cut the larger strawberries into quarters and smaller ones in half.

In a small bowl or cup, mix the Grand Marnier with the shot of espresso, if using.

Put the double cream and the remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks – about a minute.

Blitz the remaining strawberries with the remaining tablespoon of sugar for 30 seconds.

Source: https://www.theguardian.com/lifeandstyle/2018/jul/14/yotam-ottolenghi-summer-recipes

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quiltdeer52-blog · 6 years ago

Text

Yotam Ottolenghi’s summer recipes

Olive oil flatbreads with three-garlic butter (pictured above)

Prep 5 min Cook 1 hr 10 min Makes 4

200g strong white bread flour 1 tsp fast-action dried yeast 1 tbsp olive oil, plus extra for greasing and drizzling Flaked sea salt and black pepper 120ml lukewarm water

To serve 2 ripe vine tomatoes 2 cloves black garlic, peeled and thinly sliced 1 tsp picked thyme leaves 1 tsp picked oregano leaves

Grate the tomatoes on a box grater, discarding the skin, then put the flesh in a sieve set over a bowl.

Quickly return the tray to the oven and bake for eight minutes, until the dough is golden brown and crisp. Repeat with the remaining dough.

Asian chicken and egg salad

Yotam Ottolenghi’s Asian chicken and egg salad. Photograph: Louise Hagger for the Guardian

Prep 25 min Cook 1 hr Serves 4

Heat the oven to 220C/425F/gas 7.

Fill a small saucepan with water and put on a medium-high heat. Once boiling, turn the heat to medium, gently lower in the eggs and cook for seven minutes. Drain the eggs and, once cool, peel them.

Strawberry tiramisu cake

Yotam Ottolenghi’s strawberry tiramisu cake. Photograph: Louise Hagger for the Guardian

Prep 10 min

Cook 45 min Set 5 hr Serves 6

Heat the oven to 200C/390F/gas 6. Line a 24cm x 14cm loaf tin with clingfilm, so it drapes over the sides.

Cut the larger strawberries into quarters and smaller ones in half.

In a small bowl or cup, mix the Grand Marnier with the shot of espresso, if using.

Put the double cream and the remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks – about a minute.

Blitz the remaining strawberries with the remaining tablespoon of sugar for 30 seconds.

Source: https://www.theguardian.com/lifeandstyle/2018/jul/14/yotam-ottolenghi-summer-recipes

0 notes