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Avocados in these states might give you food poisoning

An avocado producer in Southern California has issued a voluntary recall after samples from its facilities tested positive for the toxic bacteria Listeria monocytogenes. The affected products were packed at Henry Avocado Corporation’s plant in Escondido, and then shipped to various retailers across Arizona, California, Florida, New Hampshire, North Carolina and Wisconsin.

The Biggest Food Recalls of 2018

There are currently no reported illnesses in connection to this recall, but consumers are advised to avoid all Henry Avocado products, which can be identified by stickers that read “Bravocado.” Henry Avocado organic products do not carry the “Bravocado” label, but they are labeled “organic” and include “California” on the sticker. Henry Avocado also distributes avocados imported from Mexico, but those are considered safe for sale and consumption.

“We are voluntarily recalling our products and taking every action possible to ensure the safety of consumers who eat our avocados,” Henry Avocado president Phil Henry said in a release.

Ingesting listeria-tainted food could result in fever, muscle aches, nausea, vomiting, diarrhea, headache, stiff neck, confusion, loss of balance and convulsions. According to the Mayo Clinic, healthy people rarely become ill from listeria infection, but the disease can be life-threatening to unborn babies, newborns, pregnant women, people with weakened immune systems and the elderly. In other words, food poisoning can be a major problem. Though there's no guarantee you'll escape it entirely, it is somewhat preventable by following these simple tips for avoiding food poisoning.

Source: https://www.thedailymeal.com/eat/avocado-recall-listeria/032519

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Best Vegetarian Restaurants – Philadelphia

If you think a meatless meal is unsatisfying, think again. Vegetarian fare is not only healthy but also tasty and satisfying.

Don’t believe it? Check out some of these vegetarian restaurants the next time you’re in Philly. These creative and innovative dishes may just have you trading in that cheesesteak for a vegan substitute.

Honest Tom’s Plant-Based Taco Shop

Plant-based tacos in Philly? Yes, this is a great alternative to a Philly cheesesteak. This relative newcomer to the vegan scene switched to an all plant-based menu in 2018. And the results are impressive.

Try some of your Mexican favorites with unique fillings such as the carrot and lentil barbacoa burrito. Or grab some tacos filled with roasted chickpea and plantain. The menu is simple and the price is just right for casual healthy dining on a budget.

Vedge

Are you looking for upscale dining that caters to your vegetarian palate? Look no further than Vedge. Headed by a couple of James Beard-nominated chefs, the menu features innovative dishes that change with the seasons.

If you look up “best vegetarian restaurants in Philadelphia,” you may see Vedge atop the list. And with visionary dishes such as the Eggplant Braciole and Rutabaga Fondue, it’s not hard to see why.

HipCityVeg

Healthy? Check. Fast? Check. Vegetarian? Check. This restaurant delivers healthy fast food that is cheap and vegetarian. Okay, so not all the items on the menu are meatless, but there are so many vegetarian options that you will hardly notice.

Pick up the Buffalo Bella, which is a buffalo sandwich that replaces the traditional chicken patty with a crispy portabella. Don’t forget your side of sweet potato fries with spicy sriracha aioli. And wash it all down with an organic kale lemonade. As convenient as those familiar golden arches, without the added guilt afterward.

Terakawa Ramen

True, most ramen houses feature meat-based broths, but Terakawa Ramen has a couple of vegetarian offerings to soothe that ramen craving. Choose between Shoyu or Miso ramen flavors for a bowl packed with veggie and noodle goodness. Don’t forget the seaweed salad and mocha ice cream to round out your meal.

Next time your meat-eating friends want to go for ramen, head out to Terakawa Ramen and show them that vegetarians can slurp with the best of them.

Miss Rachel’s Pantry

Do you want to know a well-kept secret that vegans all over Philly know about? Miss Rachel’s Pantry. If it sounds quaint, it’s because it is. It’s also very exclusive and requires some advanced planning. However, if you can snag a seat at one of this establishment’s Friday or Saturday dinners, your reward comes in the form of an inventive, all-vegan multi-course meal.

The Pantry is also certified kosher. And if you are lucky enough to attend a dinner, don’t forget to bring your own wine. It’s BYOB and there’s no corkage fee, so bring what you like for a unique dining experience. Don’t forget to add this to your list of best vegetarian restaurants in Philadelphia.

New Harmony Vegetarian Restaurant

Are you craving Chinese food? Tired of ordering your broccoli beef without the beef? New Harmony offers new and classic Chinese dishes with a vegetarian twist. Try their mock seafood selections like walnut imitation jumbo shrimp. Or grab an order of General Tso’s “Chicken.”

They have vegetarian, vegan, and traditional meat dishes. So if you have a mixed party with many different diets to cater to, this is a good option when you want to go to Chinatown.

Charlie Was a Sinner

Was Charlie a sinner? If the food is any indication, the sin may be gluttony. This establishment features whimsical cocktails and a mostly vegan menu. The intimate décor is perfect for a cozy date night with your favorite vegetarian.

Don’t forget to try the mu-shu tofu with fig and black garlic hoisin. Or maybe snack on their version of a crab cake that is made from zucchini. Whether you come for the drinks or stay for the food, this place makes the top of anyone’s list of best vegetarian restaurants in Philadelphia.

V Street

Funky and stylish, V Street features dishes that are inspired by street food all over the world. It’s mostly vegan and a tad bit spicy. The food is also brought to you by the same people responsible for the upscale restaurant, Vedge.

What makes this place unique are the little plates of vegetarian goodness like the Trumpet Mushroom Shawarma and the spicy tacos filled with Korean-fried tempeh and kimchee. Keep in mind that many of the dishes pack a lot of heat, so if spicy food makes you cry, you should probably pass on this one.

Govinda’s Gourmet Vegetarian, To-Go Location

Are you a native Philadelphian that doesn’t eat cheesesteaks? Or maybe you’re a tourist who passes on this regional favorite because you’re a vegetarian? Govinda’s offers veggie options of the famous Philly cheesesteak sandwich, so now you don’t have any excuses to not indulge.

Think along the lines of soy chicken cheesesteaks and pepper soy steak sandwiches. Technically, it isn’t a Philly cheesesteak, but for most of you vegans and vegetarians, it’s close enough. If that style of sandwiches doesn’t do it for you, there are also other offerings like the Kofta Ball Sub with vegan meatballs. Don’t stop there, though. This place also offers vegan ice cream and desserts.

The hybrid cheesesteak options alone make this to-go location one of the best vegetarian restaurants in Philadelphia.

Vegan Commissary

The Vegan Commissary is not exactly the place to go for your anniversary dinner. But this cozy vegan bakery and marketplace offers up meal plans for vegetarians and vegans who don’t have time to cook, or don’t know how to.

If you don’t want to invest in a weekly or monthly meal plan, though, you can always swing by for a revolving selection of vegan-friendly hot sandwiches, soups, and entrees. Choose from Grab & Go options like the gnocchi with basil pesto, or have a meat-less ball sub made for you fresh.

It’s a great option for vegetarians who want daily meal options without the hassle of cooking at home. It’s also what makes it one of the best vegetarian restaurants in Philadelphia.

Source: https://ohmyveggies.com/best-vegetarian-restaurants-philadelphia/

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Virtually fat-free and crazy addictive, Som Tam Thai salad, with Granny Smith Apple

  SOM TAM COMES IN MANY SHAPES AND STYLES… ALL OF WHICH WILL EVENTUALLY COMPEL THEIR SUBJECTS TO SUCCUMB TO INEVITABLE ADDICTION

The other day as I watched again, sneering, yet another TV documentary made in the frantic, nation-wide hunt for the next revolutionary diet that is going to save America from drowning in its own fat — the Atkins, the keto, the 5:2, the Paleo, the HCG, the Zone, the Jenny fucking Craig, you name it — I reached down to my bag of kettle-cooked Texas BBQ potato chips with a grin before I glanced at the clock in wrenching gasps.  Holy mother of god it’s past 9 o’clock?! the feeding window has closed on my 16:8 intermittent fasting diet!

We all do it.  We all do it.  Twitching and turning in an endless cycle of struggles in order to stay in the balance between emotional sanity and the general shape of a socially acceptable humanoid.  So much deliciousness, so little fat cell allowance.  It’s almost as integral a part of the First World Problems as knowing how not to lose it when asking “What do you mean there’s no wi-fi?” at a beachside cafe on a Caribbean island.  I get it.

Having said that, I have to admit my general confusion at America’s difficulty in meeting such task, the final switch from consuming overly processed foods to fresh produce or simply just freshly prepared foods.  I feel this way because I think deep down, I know the answer to this question.  Deep down, I know how to save us all.

America just has to eat as good as A Third World country.

Look, I think we have grown so privileged, so involved with exhausting the last possible way to pair caviar with fried wagyu steaks or stuffing lobsters into a pig that we have, perhaps irreversibly, forgotten how to make poor foods taste good.  Not poor foods as in fast foods, but cooking with cheaper ingredients such as vegetables that is a major part of the diet in less privileged countries where meats are considered a luxury, where eating vegetables is not a choice, but a necessity, and as a result, where they taste really, really, really good, because they have to.

Take Thailand for example, where they have taken a virtually fat-free salad to the brim of an art form — som tam, or better known as Thai green papaya salad.  Som tam comes in many shapes and styles, depending on the region, ranging from mild and friendly to deeply funky and challenging to the foreign tongue, all of which will eventually compel their subjects to succumb to inevitable addiction.  Consider som tam Thai, the focus of our current interest, as the gateway drug.

Without the use of deeply fermented crabs or fishes like its other peers, som tam Thai is as friendly to the untrained tongues as it is delicious.  A mixture of ruptured chilis and garlics, bruised tomatoes and green beans with thinly shredded green papaya, and an acutely savory, sweet and tangy dressing, all pounded under the gentle urgency of a wooden mallet, ushering them onto the way to becoming something greater than the sum of its parts.  Perhaps its greatest wisdom is standing against the western practice of keeping the vegetables as un-wilted and perky as humanly possible in a salad, knowing that the partial breaching of their exterior defenses allows the exchange and absorbance of flavors to deepen.  Practically fat-free but incredibly robust, a celebration between a spectrum of textures, a push for the limit of human sensory, burning, salty, sweet, crunchy, sour, som tam Thai has boldly gone where no American vegetables have gone before.  The only thing standing in our way is perhaps that its main ingredient, green papaya, is somewhat of a tropical monopoly.  But please rejoice in knowing that it works just as beautifully with Granny Smith apples that are more abundant to us than we know what to do with.

So people, put down your kale salad and eat this one.  Feel alive again.  And maybe once in awhile, go get some fried chicken.  Just not a whole bucket.  You see.  It’s not that complicated.

Print

Som Tam salad, with Granny Smith Apple

Serving Size: 2

Ingredients

DRESSING:

2 tbsp (32 grams) seedless tamarind pulp

3 tbsp boiling water

1/4 cup fish sauce

3 tbsp dark brown sugar

2 tbsp lime juice

INGREDIENTS:

2 tbsp dried shrimps (see note *)

5.3 oz (150 grams) extra fine haricot verts, or fresh green beans if unavailable

2 medium-size Granny Smith apples

2 cloves of garlics, peeled

2 Thai red chili

8 cherry tomatoes

Instructions

PREPARE DRESSING: In a blender or the tall cup that comes with immersion blender, soak the seedless tamarind pulp with 3 tbsp of boiling water for 10 minutes until softened (Meanwhile, you can prepare Step Two). Once softened, add fish sauce, dark brown sugar, and lime juice (reserve the lime rinds for later), blend until the mixture is extremely smooth. The dressing is enough for two salads. If you'd like, you can also make a larger batch and keep in an air-tight jar in the fridge until needed.

Saute dried shrimps with 2 tsp of canola oil in a skillet over medium-high heat until lightly browned, set aside. (If you don't mind raw beans, you can skip the next step. But I like to take the raw edge off of the haricot verts). Wash and cut the haricot verts into 2 1/2" segments. Add 1/4 cup of water to a shallow skillet and bring to a boil over medium-high heat, add the haricot verts, cover the pot, and cook for about 1 minute until cooked. Shock in iced water until completely cooled down, set aside.

Peel the Granny Smith apples, then slice each sides into very thin slices, then cut again into very thin strips. If you want to keep then from oxidizing, you can submerge them in salted water. With a large mortar, add garlics, Thai red chili, and the reserved lime rinds (I used lemon because I didn't have enough lime), pound the garlics and remove the skins, and continue pounding until the ingredients are smashed to small pieces (but not ground). Add the dried shrimps and pound again, not to grind it but just to release their flavors. Add the cherry tomatoes and pound ruptured and broken. Add the haricot verts and pound each beans are cracked and bruised. Finally, add the apple strips (drained well if previous soaked) and 3 1/2 tbsp of the dressing, and mix well *(I had to transfer into a large bowl because my mortar wasn't big enough). The salad should taste quite heavily seasoned and robust.

Som Tam usually has crushed roasted peanuts in them. I'm not a big fan. But you can do that if you want to. Serve the salad with steamed sticky rice or just as is as I do.

Notes

* Dried shrimps can be found in almost every Chinese grocery stores or Chinatown. Nowadays they can be easily sourced online as well. Keep them in a zip-lock bag in the freezer and they last an eternity.

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Source: http://ladyandpups.com/2018/09/11/virtually-fat-free-and-crazy-addictive-som-tam-thai-salad-with-granny-smith-apple/

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Labneh Green Goddess

Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Labneh Green Goddess

Labneh Green Goddess switches up the traditional mayo/buttermilk dip with labneh, which offers wonderful flavor and tang. And health! You can use any plain labneh or Greek yogurt with any level of fat content. Use tons of herbs and make plenty so you can use your Labneh Green Goddess as a dip, a dressing, or topping for vegetables cooked any which way.

It was the very first market of the season this summer when I ran into my friend Kathie, who is a fabulous cook and always full of good ideas for the asking. She inquired what I’d bought. I rifled through my new market bag (it’s straw, with navy pom poms) and handed her a snap pea while we discussed what we were going to do with our market spoils.

She told me she’d be making her summer favorite, a Green Goddess with thick yogurt and a profusion of fresh herbs from her massive garden. With that, she would top any and all vegetables, raw and cooked, from that moment on throughout the summer.

Me too, I thought, me too! Great idea! I love to use the herbs from the only kind of gardening I do: the herb garden on the side of the house, where we grow tons of basil, thyme, chives, tarragon (barely—it got too big too fast and then we split it and are trying to grow half; it’s hanging in there, kinda sorta). And of course, the mint, a big huge corner of mint.

Here we are mid-August, and I’m viewing the Green Goddess goal the same way I have to view my book-reading goals: better later than never. I’m fascinated witnessing my niece’s experience as an 18-year-old discovering how fast time flies. Summer used to be long and lazy, she says, and now it’s gone in the blink of an eye! Is it true that time passes more quickly the older we get?

Or is it that we live in a part of the world, northern Michigan, where the softer season is so highly anticipated and so over-the-top in its glory of sun/lake/produce/soft breeze blessing that we gulp it down, thirsty after such a long, sustained dearth of it all (a.k.a. winter).

We don’t really nibble and make our delicious cookie of a summer last as long as possible, no we do not.

What’s comforting to me is that our pop of produce happens now, with the harvest of late summer. So just when we thought the season would drive away with the rest of our summer people up here, she actually is arriving in full splendor: peaches, blueberries, cucumbers, lettuces, radishes, carrots, beans, corn, tomatoes.

And the herbs! What better way to coddle the flavors of every other vegetable and fruit than with our aromatic herbs. And what brilliant soul (in San Francisco, no surprise there) put a whole motherlode of herbs together with a creamy base, inventing the Green Goddess we are ever so happy to worship.

We’re taking the classic Green Goddess and doing as Kathie from the market instructed: change out the traditional mayo/sour cream/buttermilk with labneh, which has perfect tang, full flavor, and can be scaled to lower fat as desired. Anchovies are also traditional. Like flower waters, they’re meant to bring out and deepen flavor rather than stand out on their own here. Use them or not. The main thing, as Kathie said when I passed by her again this week with more Green Goddess chat, is to make it GREEN, very green, with whatever herbs are handy (which reminds me of our green Fresh Mint Hummus). She was headed to her kitchen to roast her radishes and spoon the Green Goddess over that.

Another tip, in addition to making your Labneh Green Goddess green: make A LOT. Keep it in the fridge at the ready for a good week or more, airtight. You’ll follow my recipe a little, but then the beauty is your own Labneh Green Goddess will take on a life of its own at your hands, using the herb-balance you like most or using any herbs you have at the ready.

Labneh Green Goddess makes a wonderful dip for everything from crudité to French fries. Thin your Green Goddess with more lemon juice or a touch of cool water to make a salad dressing. 

Print

1 cup labneh

Juice of 1/2 lemon

Leaves from 1 bunch of flat leaf parsley

Leaves from a few sprigs of tarragon

Leaves from a few sprigs of basil

Several chives

Fronds from 1 bunch of dill

1 teaspoon kosher salt

1 clove garlic, minced (green sprout removed, by slicing the clove lengthwise)

1 teaspoon anchovy paste (optional)

Stir the lemon juice into the labneh.

In a food processor, pulse all of the herbs until they are finely chopped. Stop and scrape down the bowl as you go. Add the salt, garlic, and anchovy paste and pulse to blend.

Scrape the labneh into the herbs and puree, stopping to scrape the bowl, until everything is bright green and well-blended. 

Taste and adjust the seasonings to your taste. Chill the Green Goddess until you’re ready to use it.

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Source: https://www.maureenabood.com/labneh-green-goddess/

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How To Cook Steel Cut Oats 3 Ways

Steel Cut Oats are whole grain groats (which is basically the whole oat kernel), cut into two or three smaller pieces with a steel mill. They have a very hearty, chewy texture, which is super satisfying, especially on cold winter mornings, but they do take about 35 minutes to cook.

I’m going to walk you through three ways of cooking your steel cut oats; on the stove top, in the slow cooker and overnight.

The first question most people have about steel cut oats is, “how are they different from rolled oats”?

Rolled Oats are the entire oat groat (before they are cut into pieces to make steel cut oats), steamed, rolled, re-steamed, and toasted.  They have been through a bit more processing, so they tend to lose some nutritional value and their hearty, chewy texture.

Just to be clear, rolled oats still make for a very delicious and nutritious breakfast and are definitely worth eating when you don’t have the time or desire for steel cut oats. As a matter of fact the nutrition labels of both steel cut and rolled oats are exactly the same as far as calories, carbohydrates, protein and fiber. So technically, the macronutrients are not effected by this processing at all but steel cuts oats will take longer for your body to break down which will help keep you feeling more satisfied after your meal.

On another note, what you might want to beware of are the little pre-flavored, individual packages of oatmeal. They are usually made up of instant oats and packed with a ton of sugar.

image credit: David P. Smith

Oatmeal is a great source of soluble fiber, which is famous for its ability to lower cholesterol.  Here’s how soluble fiber works; when it mixes with water it turns thick, sticky, and gelatinous so as it works its way through your body it pulls the cholesterol along with it, so as it works its way out of your body, it’s bye-bye cholesterol and hello happy, healthy arteries.

Steel Cut Oatmeal is also rich in vitamins, minerals and antioxidants, and is said to help stabilize blood sugar levels.

If you’ve ever made rolled oats then you’ll have no problem making steel cut oats.  They are really easy to make and depending on your lifestyle, you can choose the method that works best for you.

I’ve demonstrated all three methods in the video below, but here are the cliff notes.

If you have time in the morning, keep it simple and cook your oats on the stove.  This can take up to 35 minutes to do, so we usually save this technique for the weekends.

If you want to set your oats up at night to be ready in the morning, try the overnight oatmeal method.  This way the oats cook (without heat) while you sleep and all you have to do is take 5 minutes in the morning to warm them up.

You can also use the slow cooker method if you want your oats to cook while you’re away.  This is my favorite method when I am meal prepping my steel cut oats.  I just set them up in the morning and by the afternoon, I can divide my oats into individual containers to store in the fridge for quick and easy meals during the week.

Once you’ve pick your method, it’s time to have fun with your toppings. There are so many roads to travel but some of my favorite combinations are:

bananas + walnuts

fresh berries + hemp seeds

apples + peanut butter

raisins + brown sugar

chocolate chips + bananas (kid favorite)

I can’t wait to hear which method you choose first!  Be sure to let me know what are your favorite steel cut oatmeal toppings down in the comments below.

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: varies

Total Time: 20 minutes - 6 hours

How to make steel cut oats on the stove top, in the slow cooker, and overnight.  Great for weekend meal prep.

Ingredients:

for stovetop method:

1 cup steel cut oats

2 cups water

2 cups unsweetened almond milk

for overnight method:

1 cup steel cut oats

4 cups water

for slow cooker method:

butter, coconut oil or cooking spray

1 cup steel cut oats

2 cups water

2 cups unsweetened almond milk

pinch of salt *optional

cinnamon stick *optional

Directions:

for stovetop method:

In a medium saucepan, bring water and milk to a boil. Add oats and stir.  Watch them closely for the first couple of minutes because sometimes they like to bubble up and over.

Cover and simmer 20-30 minutes over low heat until oats reach the consistency you like (20 minutes for chewy, al dente oats, 30 minutes for more creamy).

Scoop into bowls and serve with your favorite toppings.

for overnight method:

In a medium saucepan, bring water to a boil. Add oats and stir.

Cover and turn off the heat. Let sit overnight.

In the morning add a splash of water (or milk) to loosen the oats and heat over medium-low heat until warmed through.

Scoop into bowls and serve with your favorite toppings.

for slow cooker method:

Coat the slow cooker with butter, coconut oil or cooking to spray to prevent the oats from sticking.

Add oats, water milk, salt and cinnamon to your slow cooker and stir.

Cover and cook on low setting 4-6hours, or on high for 2-3 hours.

Scoop into bowls and serve with your favorite toppings.

I like using the unsweetened almond milk because it adds a subtle sweetness and creamy texture but, if you prefer, you can use all water for each technique and still have super creamy, delicious oats.

  NUTRIENTS PER SERVING: Calories 150 | Total Fat 3g | Saturated Fat 0g | Cholesterol 0mg | Sodium: 0 | Carbohydrate 27g | Dietary Fiber 4g | Sugars 1g | Protein 5g

Source: https://cleananddelicious.com/2019/01/11/how-to-cook-steel-cut-oats-3-ways/

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Taco Bell's new menu item is their spiciest offering ever

Taco Bell has introduced a new nacho fry-inspired item to its menu, and it’s the chain’s fieriest dish yet. The mouth-searing snack is called “Steak Rattlesnake Fries,” and it’s perfect for fans of Taco Bell’s super popular nacho fries, steak fiends, and anyone who enjoys chugging a large beverage after a couple of spicy bites.

10 Ways Fast Food Chains Are Playing With Your Head

Steak Rattlesnake Fries — a name that is a glaring missed opportunity to introduce “Rattle-Steak Fries” — consists of a base of “boldly” (meaning super) spicy seasoned fries, topped with Taco Bell’s marinated steak, nacho cheese sauce, creamy jalapeño sauce, and a ton of spicy cut up jalapeños.

Our West Coast editor Lily Rose tried the fry dish and found it to be seriously tasty, but also seriously hot. Like, hotter than eating a whole bag of Xxtra Hot Flamin Hot Cheetos and not having any water to wash it down with. Those sliced jalapeños do not play!

For those daring to try Steak Rattlesnake Fries, Taco Bell is selling the snack for $2.99 as an a la carte option, or guests can order it “burrito style” and have their spicy french fry mélange wrapped in a flour tortilla. The fiery fry feast is only available for a limited time, which is good, because too much spicy food can lead to stomach aches and acid reflux.

Source: https://www.thedailymeal.com/eat/taco-bell-steak-rattlesnake-fries/022219

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Avocado Egg Rolls and The Skinnytaste By Vremi Air Fryer

4 Freestyle Points 148 Calories

These easy Air Fryer Avocado Egg Rolls are inspired by the Cheesecake Factory egg rolls, only healthier because they are not fried.

Avocado Egg Rolls

I love making these air fryer buffalo chicken egg rolls so I knew these would turn out great! The avocado filling is so delicious I would even serve it as a salad, it’s made with sun dried tomatoes and red onion, lime juice and cilantro.

The first time I tried these in the Cheesecake Factory I knew I wanted to recreate them. The ones at Cheesecake Factory are served with a tamarind cashew sauce. Rather than making it complicated, I went with a sweet and spicy aioli-esque sauce. With the sauce, it’s 4 points for each egg roll. Without the sauce, it’s 3 points each.

I’m so excited to announce the Skinnytaste by Vremi Air Fryer is finally available for pre-order on Amazon (US only). As the ship date gets closer, Canadians and Hawaii will also be able to order it on the Vremi website, I will be announcing as that gets closer (shipping fees will be extra). This is the air fryer I used to create all my air fryer recipes!

Reasons I love air frying:

Food comes out so much crispier than it does in my oven.

It takes only three minutes to preheat, it doesn’t heat up the kitchen.

It’s safer and healthier than deep frying and it doesn’t smoke up the whole house.

The air fryer has now replaced my oven on most weekdays and nights, whether making hard boiled eggs, whipping up a side dish, heating up leftovers, or making dinner.

In fact, I love it so much I decided to partner with Vremi to brand my own air fryer with improvements from the one I previously owned with a larger basket, built-in presets to make life a bit easier, easy-to-clean PFOA-free nonstick coating, and of course, making it dishwasher safe which is how Skinnytaste by Vremi Air Fryer and the Skinnytaste Air Fryer Cookbook came about.

DO MORE THAN FRY – You can easily fry, bake and roast using only one appliance. Our 1700W power oil-less air fryer uses hot air combined with 360° high rapid air circulation with a temperature range from 100 – 400°F to cook healthier dishes faster than with a standard oven.

DISHWASHER SAFE, NON-STICK and PFOA-FREE – The outer pot, basket and the inside of the air fryer have a black, non-stick coating for super easy cleaning. Both the outer pot and basket are dishwasher safe.

EXTRA LARGE CAPACITY – With a 5.8 QT (5.5 L) large, removable, non-stick basket, it’s large enough to cook meals for the whole family or when hosting friends. It measures 13.8 x 13.8 x 13.4 in thoughtfully designed to fit on your kitchen countertop.

DIGITAL TOUCH-SCREEN WITH 8 COOKING PRESETS – With the touch of a button, quickly select one of 8 cooking presets to easily cook french fries, pork chops, shrimp, bacon, and more. Or, set your own time and temperature when you want greater control. A built-in pre-heat function ensures the unit heats to the desired temperature before you begin to cook.

Avocado Egg Rolls with Sweet and Spicy Dipping Sauce

These Avocado Egg Rolls are inspired by the Cheesecake Factory egg rolls, only healthier because they are not fried. An easy air fryer recipe or bake them in the oven!

Ingredients:

Egg Rolls:

12 ounces (from 3 medium) Hass avocados, cubed

Juice from 1-2 small limes

¼ cup chopped sundried tomatoes (packed in oil), drained

2/3 cup diced red onion

1/3 cup chopped cilantro

1 teaspoon kosher salt

Freshly ground black pepper

10 egg roll wrappers

Small bowl of water for sealing

Olive or canola oil spray

Dipping Sauce:

2 tablespoons mayonnaise

1 tablespoon sweet chili sauce

A few dashes of sriracha, plus more to taste

Directions:

Air Fryer Directions:

In a medium bowl, combine avocado, lime juice, sundried tomatoes, onion, cilantro, salt and pepper, to taste. Gently toss to combine.

One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.

Spoon ¼ cup mixture onto the bottom third of the wrapper.

Dip your finger in a small bowl of water and run it along the edges of the wrapper.

Lift the point nearest you and wrap it around the filling.  Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Set aside and repeat with remaining wrappers and filling.

Spray all sides of the egg rolls with oil.

Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.

Meanwhile, in a small bowl, combine mayonnaise, sweet chili sauce and sriracha and serve on the side for dipping.

To Bake In The Oven:

Preheat the oven to 400F. Spray a sheet pan with oil.

Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.

Nutrition Information

Yield: 10 eggrolls, Serving Size: 1 eggroll with sauce

Amount Per Serving:

Freestyle Points: 4

Points +:

Calories: 148 calories

Total Fat: 8g

Saturated Fat: 1g

Cholesterol: 4.5mg

Sodium: 304mg

Carbohydrates: 17.5g

Fiber: 3g

Sugar: 1.5g

Protein: 3.5g

All images and text ©Gina Homolka for Skinnytaste

Photo credit: Jess Larson

posted May 1, 2019 by Gina

Source: https://www.skinnytaste.com/avocado-egg-rolls/

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8 Easy Slow Cooker Pasta Sauces to Last You All Week

Header image: Slow Cooker Beef Goulash from Chowhound

Generally speaking, pasta isn’t the sort of dish you turn to when you’re looking for a big, complicated cooking project. There are some exceptions, like lasagna. But for the most part, it’s a go-to when you want a quick dinner on the table with minimal effort. And ideally, it should require only three steps: boil water + cook pasta + add sauce.

Okay, water and pasta are simple enough, but what about the sauce? If you’re thinking about that store bought stuff from a jar, fuggedaboutit. You can do so much better than that. Instead, let’s turn to the crock pot: think of it as a sauce-making machine that will turn out homemade, slow cooked bologneses and marinaras that will make that plate of spaghetti all the more amazing to behold.

There’s a little more to it than just throwing some tomatoes all willy nilly into the crock, though. Here are seven recipes that will show you how to make slow cooker pasta sauces that come together at the push of a button.

1. Slow Cooker Spaghetti Bolognese

Chowhound

There’s no way around it: real deal bolognese is a slow simmering affair. Your nonna might have made it by spending hours at the stove, stirring away. We like to throw it in the slow cooker and consider our work done. Get our Slow Cooker Spaghetti Bolognese recipe.

2. Slow Cooker Beef Goulash

Chowhound

Egg noodles love a hearty and rich sauce, the kind that sticks to and coats each piece in a thick, glossy sheen. Our slow cooker beef goulash brings all the beefy, lip-sticking goodness that those twirls demand. Get our Slow Cooker Beef Goulash recipe.

3. Slow Cooker Marinara

Budget Bytes

It’s always a good idea to have some marinara stored away to use on pastas, pizzas, and more. You can easily make a large batch of this one in the slow cooker and freeze up any extras for another day. Get the recipe here.

4. Crock Pot Cheesy Chicken Spaghetti

Lauren’s Latest

There’s nothing like a good cream sauce to satisfy any comfort food cravings. With diced peppers, a healthy dash of spice, and fork-shredded chicken, this recipe takes that hankering to the max, giving classic alfredo something of a Tex-Mex makeover. Get the recipe here.

5. Slow Cooker Beef and Cheese Pasta

The Cooking Jar

Italian-American cuisine has a few signature ingredients: red sauce, herb-based seasonings, and lots of melty mozzarella cheese. Here, they all come together in a sauce that would have its place in Little Italy. Get the recipe here.

6. Slow-Cooker Pork Shoulder With Tomatoes, Fennel, and Pasta

Serious Eats

Just because slow cooker sauces are easy doesn’t mean that they can’t be sophisticated, too. This hearty concoction with chunks of tender pork is definitely worthy of a classy dinner party or special meal with family or friends. Get the recipe here.

7. Crockpot Enchilada Pasta

Crockpot Gourmet

Although it’s got tomatoes at its heart, the beans, corn, and spices in this enchilada-inspired sauce take things in a totally unexpected direction. Break out the hot sauce for this one. Get the recipe here.

8. Spicy Turkey Lasagna

Better Homes & Gardens

Let your slow cooker do the heavy lifting while you relax with a glass of wine. Get the recipe here.

Related video: How to Hack Your Slow Cooker

Source: https://www.chowhound.com/food-news/170366/easy-slow-cooker-pasta-sauces-to-last-you-all-week/

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

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Paleo Vegan Lemon Poppy Seed Scones

Grain-free, dairy-free paleo vegan lemon poppy seed scones made with almond flour, pure maple syrup, and algae oil! This simple vegan scone recipe is so easy to make and turns out so zesty and flavorful! This recipe also includes a low-carb keto option!

This post is sponsored by Thrive Culinary Algae Oil.

It’s brunch season!

Because Easter and Mother’s Day are approaching, I figured it is high time we whip up a highly brunchable lemon poppy seed scone that is both paleo and vegan. When entertaining others, you’re bound to end up with a guest or twelve who eats dairy-free, egg-free, gluten-free, grain-free or some combination thereof.

It has been ages since I’ve made scones, and recently I’ve been on a lemon poppy seed kick. Did you check out my Vegan Lemon Poppy Seed Pancakes? They’re mouth-wateringly fluffy and moist.

Similarly, these vegan paleo lemon poppy seed scones are incredible crowd pleasers! PLUS, they cover so many dietary restrictions (hello, Pegan! <- paleo/vegan).

These scones are basically a modern marvel. They turn out flaky with a crispy outside yet are still nice and moist on the inside. I find them to be perfectly sweet – not too sweet yet not lacking in sweetness. They are so nice and zesty in all their lemon poppy seed glory – a perfect brunch recipe for sharing with friends and family. I made them for friends I was visiting and they went absolutely berserk over them!

Made with almond flour and arrowroot flour and sweetened with pure maple syrup, these scones are grain-free and paleo-friendly. I use Thrive Algae Oil instead of butter to keep the scones dairy-free. Because Thrive has the highest level of monounsaturated fat of any cooking oil, it lends heat-stable healthy fat to the scones, which is awesome for those of us who pay attention to our fat sources and limit saturated fat! Replacing saturated fat with monounsaturated fat by switching to oils like Thrive has been shown to yield heart-healthy results – always a win!

If you’ve never tried baking with algae oil, I highly suggest it! Because its smoke point is up to 485 degrees F, there is so much versatility for baking an array of goods without being concerned about burning.

How to Bake with Algae Oil:

Algae oil works just like avocado oil, olive oil, or canola oil in baking. You can use it as a 1:1 substitute in any recipe calling for oil! Because algae oil has nearly undetectable flavor, you don’t need to worry about what it will do to the flavor in any recipe! I love using it in baking in place of butter or any other oil because it is a healthier alternative to most fat options, and it’s super light, which keeps baked goods fluffy!

You may have already seen algae oil pop up on grocery shelves. You can check Thrive’s store locator here or find it on Amazon here!

How to Make Paleo Vegan Lemon Poppy Seed Scones:

Start by making two flax “eggs.” To do so, whisk together 2 tablespoons ground flax seed with 6 tablespoons of water in a small bowl. Allow this mixture to sit for 15 minutes and stir it occasionally. The mixture should be thick and goopy, the same consistency as beaten eggs.

Transfer the flax eggs to a mixing bowl along with the algae oil, lemon zest, lemon juice, pure maple syrup, and vanilla extract. Whisk these ingredients together until they’re well combined.

In a separate bowl, stir together the dry ingredients: almond flour, arrowroot flour, baking powder, sea salt, and poppy seeds.

Pour the dry mixture into the mixing bowl with the wet mixture and stir well.

Once the scone dough is prepared, you have a few options on how to form the scones. You can use a scone pan, which is what I did, make circular drop scones, or form triangular scones with your hands. If you decide to form the scones with your hands, I recommend refrigerating the dough for a couple hours so that it is less sticky and easier to work with.

Bake in the oven until they’re golden-brown! You can drizzle them with warm coconut butter for a sugar-free glaze or leave them as is. Serve with raspberry chia jam? That would be brilliant!

These Vegan Paleo Scones Are:

Grain-free, gluten-free

Dairy-free

Full of healthy fat

Carry a nice little boost of protein

Super flavorful

Buttery in flavor, yet butterless

Refined sugar-free

As is the case with most of my baked goods, there is plenty of room to improvisation based on what you already have on hand in your pantry. Here are some of the things you can do to change up the recipe:

Recipe Adaptations:

Replace almond flour with hazelnut flour

If you aren’t vegan or allergic to eggs, replace the flax eggs with regular eggs

Substitute tapioca flour for arrowroot flour

You can absolutely use this as a base scone recipe by omitting the lemon zest and poppy seeds and changing up the flavors according to what you’re feeling.

Use orange zest and juice instead of lemon

Add chopped nuts, dried fruit, and/or chocolate chips

Make the scones keto by following the instructions below

How to Make Keto Lemon Poppy Seed Scones:

Omit the arrowroot flour and add an additional 1 cup of almond flour. Omit the pure maple syrup and add ½ cup full-fat canned coconut milk and ½ cup Swerve sweetener.

How to Make Dairy-Free Glaze:

The glaze you see on these scones is nothing more than melted coconut butter. I simply put some coconut butter in a ramekin and heated it up in the oven for a few minutes while the scones were baking. If you want added sweetness or zest, you can add 2 teaspoons of pure maple syrup and/or a teaspoon of lemon zest. The scones definitely do not need a glaze, but I always think glazes are fun 😀

That covers all the lemon poppy seed scone bases! I hope you and your loved ones enjoy them as much as my family does!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make these Vegan Lemon Poppy Seed Scones, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Vegan Lemon Poppy Seed Scones

Grain-free, dairy-free paleo vegan lemon poppy seed scones are so easy to make and perfect for sharing for brunch!

Print

Instructions

Preheat the oven to 375 degrees F.

Stir together the flax seed and water in a small bowl to form flax “eggs.” Allow this mixture to sit for 15 minutes to thicken. Stir occasionally. The mixture should be the consistency of beaten eggs.

In a mixing bowl, whisk together the flax “eggs,” algae oil, lemon zest, lemon juice, vanilla extract, and pure maple syrup.

In a separate mixing bowl, stir together the remaining dry ingredients. Add the dry ingredients to the mixing bowl with the wet ingredients and stir well until a sticky dough forms.

Transfer the scone dough to a lightly-oiled scone pan or line a baking sheet with parchment paper and form drop scones (you can make them any shape you would like).

Bake on the center rack of the oven for 14 to 22 minutes (depending on size of scones), until scones are golden-brown around the edges. If making drop scones, bake for 14 to 18 minutes. If using a scone pan, bake 20 to 22 minutes.

Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.

If making the glaze, heat the coconut butter in a ramekin in the warm oven or microwave until melted. Drizzle scones with coconut butter and serve.

Recipe Notes

*You may use tapioca flour instead of arrowroot flour, or replace it with more almond flour. For a keto version of this recipe, use all almond flour.

Paleo Vegan Lemon Poppy Seed Scones

Amount Per Serving (1 of 8)

Calories 353 Calories from Fat 207

Total Carbohydrates 38g 13%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.theroastedroot.net/paleo-vegan-lemon-poppy-seed-scones/

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Nutella Milkshakes

Nutella Milkshakes

(This post is from 2012, I just updated it with a new video, check it out!)

Last month I was in Boston for my sister Connie’s graduation from Northeastern Law. I’m so incredibly proud of my sister. She has worked so hard and has overcome so much and she’s such an amazing person, sister and student.

She’s the first attorney in the family!! We’re so proud of her and I hope she knows it, for real (I do tell her all the time).

I know she’s going to do great things with her law degree. She cares about others and wants to do a lot of good. It was hard for me not to get emotional during her graduation ceremony, she’s my baby sister. Go Connie!

That’s me and her pictured below.

Don’t ask me why I’m holding her stomach.

I always love visiting Boston, it’s always a fun time with my sister and we always have good food. One of the places we stopped at was Boloco and I ordered a nutella milkshake.

It was so good and made with skim milk and low fat frozen yogurt, I knew I wanted to come up with a recipe for a nutella milkshake. And I felt a little less guilty about umm drinking both milkshakes.

I also have a new video to show you how to make these amazing nutella milkshakes!! It’s just three ingredients!

It’s so easy, I don’t know why I don’t make milkshakes more often.

Recipe

Yield: 2 shakes

Prep Time: 5 min

Total Time: 5 min

Nutella Milkshakes

Ingredients:

1/3 cup nutella

1 cup skim milk

3 big scoops of low fat vanilla frozen yogurt

Directions:

Add all ingredients into a blender and blend.

Serve immediately. Makes two 10-ounce milkshakes.

What’s your favorite milkshake flavor? I want to hear about it!

Other milkshake recipes:

Biscoff Milkshakes Red Velvet Cake Batter Milkshakes

PS I feel the need to say that this is not a sponsored post!

Stay Connected

Sign up today to receive exclusive content and news from The Little Kitchen:

Source: https://www.thelittlekitchen.net/nutella-milkshakes/

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

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Surcando el cielo: quién es quién en la carrera del coche volador

Cuando los más escépticos todavía no acaban de creerse que los coches sin conductor, más pronto que tarde, nos acabarán llevando de un lugar a otro, los hay que ya piensan en la siguiente revolución del transporte. Si bien aún son muchos los visionarios que siguen con los pies en el suelo, desarrollando otras formas de desplazarse como los coches autónomos o el Hyperloop (capaz de alcanzar velocidades de hasta 1.200 kilómetros/hora), los hay que ya miran hacia arriba e imaginan como será el mundo cuando los coches no rueden por el asfalto, sino que surquen los cielos.

Y al contrario de lo que podríamos pensar, no se trata de emprendedores algo chiflados. Para nada. Lejos queda ya la trágica historia del AVE Mizar, el primer y más legendario coche con alas que no pudo pasar de su primer vuelo, en el que sus creadores Harry A. Smolinsky y Harold Blake se dejaron la vida en 1973. Ahora estas iniciativas están en manos de grandes compañías como Airbus, Uber o de magnates tecnológicos como Larry Page, que parecen dispuestos a poner sobre la mesa todos los recursos que sean necesarios para llevar un paso más allá el sueño de Smolinsky y Blake. Y por si no fuera suficiente ración de ciencia ficción ver los coches por encima de nuestras cabezas, algunas de estas compañías pretenden ir más allá: vehículos voladores sin ningún humano a los mandos. ¿Te lo puedes creer?

Kitty Hawk, con Larry Page a la cabeza

Una de las firmas que han nacido para participar en esta gran revolución del transporte es Kitty Hawk, una ‘startup’ cuyo nombre hace referencia al pueblo de Carolina del Norte en el que los hermanos Wright, los pioneros de la aviación, realizaron sus pruebas. Esta compañía cuenta con dos importantes avales que hacen pensar que sus prototipos de coches voladores podrán surcar los cielos de las ciudades de medio mundo más pronto que tarde. Por un lado, su CEO no es otro que Sebastian Thrun, uno de los padres del coche autónomo de Google. Por otro, esta empresa cuenta con el respaldo económico del mismísimo Larry Page, cofundador de Google. Ahí es nada.

Por el momento, han presentado diferentes modelos y prototipos que, viendo su evolución, van ganando enteros. El último con el que han realizado pruebas es Flyer. Se trata de una pequeña aeronave propulsada por energía 100 % eléctrica en la que solo puede viajar un tripulante. Equipada con multitud de sensores que garantizan su estabilidad, está fabricada con un material resistente a la par que liviano, aerodinámico e impermeable.

Su otra gran creación hasta la fecha es Cora, una aeronave que pretenden se convierta en el medio de transporte diario de muchos ciudadanos del planeta, para así ahorra tiempo en sus desplazamientos. Ahora, Kitty Hawk ha llegado a un acuerdo con las autoridades de Nueva Zelanda y será en este país oceánico donde se lleven a cabo las pruebas de la siguiente fase de desarrollo de estos coches voladores.

Terrafugia, por tierra y aire

Si bien Kitty Hawk es una empresa recién llegada a este sector, hay otras que llevan muchos años tratando de conseguir el coche volador del futuro. Una de ellas es Terrafugia. Esta compañía fundada en 2006 por Anna Mracek Dietrich, Carl Dietrich y Samuel Schweighart, lleva más de una década trabajando en un vehículo que podamos guardar en el garaje y con el que circular por carretera hasta tener la pista libre para despegar. Y ya ha conseguido tener algo de lo que muy pocas pueden presumir: fecha de lanzamiento de su aeronave.

El Terrafugia Transition, un vehículo en el que llevan trabajando desde sus inicios, por fin saldrá a la venta. Según ha confirmado la compañía, la aeronave entrará en producción y estará disponible en el mercado a partir de 2019. A lo largo de los años, multitud de cambios se han producido. Sin ir más lejos, ha pasado de ser un ‘coche con alas’ a ser un avión que puede circular por las carreteras. Pero, al margen del concepto, se han sumado multitud de innovaciones tecnológicas que incorporará el modelo que saldrá a la venta. Con un motor mejorado, contará con un sistema de paracaídas, unos airbags optimizados y tres cámaras retrovisoras.

No obstante, pese a que el Terrafugia Transition está cada día más cerca de ser una realidad, no es el único modelo en el que trabaja la compañía estadounidense. Su otro modelo es el TF-2, una aeronave que es capaz de trasladar cápsulas con hasta cuatro pasajeros que se subirán en la puerta de casa al vehículo y no tendrán que abandonarlo hasta aterrizar en el lugar al que viajen.

Airbus y Uber: taxis voladores

En el terreno de los taxis voladores son muchas las compañías que parecen haber puesto sus miras. Además de Terrafugia con su TF-2, otra de las firmas aeronaúticas más importantes del planeta, Airbus, también trabaja para desarrollar un vehículo que vuele de forma totalmente autónomo y que vaya a recogernos allí donde le indiquemos a través de una aplicación de nuestro ‘smartphone’. Por increíble que parezca, el proyecto Vahana ya ha completado su primera prueba de vuelo, que aunque duró tan solo 53 segundos se completó con muy buen resultado.

“En poco menos de dos años, Vahana tomó un boceto conceptual en una servilleta y construyó una aeronave autodirigida a gran escala que ha completado con éxito su primer vuelo”, aseguraba Zach Lovering, Project Executive de Vahana. El propósito de los creadores de este proyecto de Airbus no es otro que democratizar los viajes personales en avión, para ello han diseñado esta aeronave capaz de despegar en vertical de tal forma que podría despegar y aterrizar en las azoteas de los edificios de las grandes ciudades para así aminorar el tráfico sobre el asfalto.

Otros que ya tienen experiencia en carretera y que ahora han puesto sus miras en el cielo han sido los creadores de Uber. Si bien es cierto que las aeronaves que están diseñando sí que irán pilotadas por un humano, esta firma de transportes de pasajeros quiere llevar el habitual ‘ridesharing’, el servicio de coches compartidos, a los cielos de las ciudades. Para ello, la firma se ha aliado con otras compañías con experiencia en el desarrollo de aeronaves, como la eslovena Pipistrel Aircraft o la brasileña Embraer. Por lo pronto, según sus planes, en Dallas y Dubai sus taxis voladores comenzarán a volar a partir de 2020.

Pero junto a las grandes compañías de la aeronáutica o la tecnología que ha puesto sus miras en el transporte del futuro, también existen numerosas empresas más pequeñas y desconocidas que buscan ganar la carrera del coche volador. Por ejemplo, la empresa china Ehang, que propone algo totalmente diferente al resto: un dron de pasajeros. Aunque a bordo de la aeronave no iría ningún piloto, esta estaría controlada desde tierra por un humano que llevaría a los viajeros al lugar indicado. Al igual que Uber, será en Dubai donde esta compañía comience a probar sus taxis-drones a finales de 2018, aunque ya se han realizado algunos test con éxito.

Otras compañías, como la eslovena AeroMobil, ya han comenzado incluso a comercializar sus coches voladores. Eso sí, esto no está al alcance de todo el mundo. La versión 4.0 del AeroMobil se puede reservar ya por entre 1,2 y 1,5 millones de euros.

En definitiva, aunque la mayoría todavía sigamos con los pies en el suelo e imaginando el día en que solamente tengamos que subir al coche y decirle dónde nos tiene que llevar, hay muchos otros que van más allá. De la misma forma que tan solo unas décadas atrás parecía imposible tener toda la información en el bolsillo, quién sabe si más pronto que tarde podremos ir a hacer los recados en nuestro propio coche volador. Si en Blade Runner se las ingeniaban para circular por el cielo, ¿por qué no íbamos a ser capaces nosotros?

————

Con información de Hoja de Router, Kitty Hawk, Autoblog, Airbus y The Verge. Las imágenes son propiedad de Airbus

Source: https://www.cookingideas.es/coche-volador-20180903.html

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

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Fermented Carrot, Chile, and Tomato Sauce

Bonnier Corporation Privacy Policy

This policy was last updated on May 16, 2018.

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Source: https://www.saveur.com/consent.php?redirect=https%3a%2f%2fwww.saveur.com%2ffermented-carrot-chile-tomato-sauce-recipe%3fdom%3drss-default%26src%3dsyn

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Seasonal Soup & Salad Recipes ♥ December

Seasonal Soup and Salad recipes, ideas perfect for the month of December, all from A Veggie Venture's decade+ collection of 1300+ vegetable recipes. December's recipes are mostly veg(etari)an and call for easy-to-find ingredients. Find your December salad (and soup!) inspiration here ...

Let's Give the Gift of Salads!

There's a meme flying around Facebook that upends holiday expectations. "Give Presents" turns to "Be Present." "Make Cookies" converts to "Make Memories." My mantra?

Give The Gift of Salads, celebrating the season and gifted with abandon. Somehow salads embody the "hygge" of the kitchen in a way that even summer's freshest garden salads cannot. Simple but sumptuous. Bright with winter color. Wondrous with tastes that are too rich except during the holidays, fresh, crisp greens paired with dried fruits and glazed nuts and tiny bits of pungent cheeses. And so welcomed, before and after resplendent holiday foods. Gift your family, gift yourself, gift everyone you know ... with a salad. I mean it!

About December's Recipe Collection

These are the salad (and soup!) recipes I've shared on A Veggie Venture during December since 2005. The truth is, I don't actually post often during the month of December. Ha! Should it come as a surprise that readers are more interested in cookie-baking than figuring out new ways to cook vegetables?! even if you'll be back in force in January?! So I'm quite pleased with this many-year collection. The salads are perfect for December, as seasonal as you can get. The soups will sustain you through the month, then help welcome in the new year. Happy cooking, all! Tis the Season! (And let the cookie-baking begin ...)

Quick Lists for December

(click right through or scroll down for more information on why I've chosen each recipe) SALADS of the Month – DECEMBER Simple Dandelion Salad 15min/15min – WW3 – PP3 – SP4 – FS3 – NetCarb5 ♥ Celery & Apple Salad 10min/10min – WW2 – PP2 – SP4 – FS2 – NetCarb8 ♥ Festive Celery, Cauliflower and Apple Salad 10min/10min – WW1 – PP2 – SP3 – FS2 – NetCarb7 ♥ Red & Green Warm Spinach Salad 40min/40min – WW3 – PP4 – SP4 – FS3 – NetCarb4 ♥ Healthy Red & Green Green-Bean Salad 25min/25min – WW1 – PP1 – SP2 – FS1 – NetCarb6 ♥ Festive Holiday Salad (my signature salad!) 10min/10min – WW6 – PP6 – SP8 – FS8 – NetCarb11 ♥ Easy Make-Ahead Endive & Apple Salad 20min/24hrs – WW3 – PP4 – SP5 – FS5 – NetCarb4 ♥

SOUPS of the Month – DECEMBER Cabbage & White Bean Stew 20min/40min(24hrs) – WW1 – PP2 – SP3 – FS0 – NetCarb13 ♥ Hoppin' John Soup 40min/2hrs – WW2 – PP3 – SP3 – FS2 – NetCarb9 ♥ New Year's Soup with Black-eyed Peas & Collard Greens 30min/90min – WW1 – PP2 – SP3 – FS1 – NetCarb10 ♥

Want to Know More?

There's more info about each recipe below. Just scroll down!

Seasonal Salads for DECEMBER

Simple Dandelion Salad

Concept Recipe. Vegetarian but Easily Vegan. Naturally Gluten Free. Low Carb.

It's been eight years but still, I so remember the day when my personal mantra for the holidays became, "Let's Give Salads with Abandon". Truth? I have no idea what the presents were that year, given or received. But I do remember that simple salad, especially how it eased a stressful shopping day. I "give" it every single year.

PS Some of my better writing here too, me thinks. PPS Dandelion greens definitely not required.

Celery & Apple Salad

Quick. Vegan. Low Carb. Naturally Gluten Free. Weight Watchers Friendly. Whole30 Friendly.

One of my very favorite salads on all of A Veggie Venture, a wintry mix of celery leaves, apples and a seductive lemon vinaigrette. Watch the produce section for celery stalks with lots of leaves, this is the salad you want, a celebration of celery leaves! There's a version with cauliflower too, Festive Celery, Cauliflower and Apple Salad.

Red & Green Warm Spinach Salad

Vegetarian. Low Carb. Naturally Gluten Free. Very Christmas-y!

So festive and pretty, yes?! I adore red and green salads for Christmas! This Middle-Eastern spinach-yogurt-pomegranate combination is totally captivating and refreshing, way more than the sum of its parts.

Healthy Red & Green Green-Bean Salad

Vegan. Low Carb. Naturally Gluten Free. Very Weight Watchers Friendly. Whole30 Friendly.

Who's noticed that fresh green beans are prettier in November and early December than most other times of the year, including summer? That makes green beans perfect for this simple salad, a heathy "concept" salad for holiday buffets, potlucks and special meals, a red and green salad that looks as festive as it is healthy.

Festive Holiday Salad

Super Easy to Make, No Measuring! Works for One to Many. Naturally Gluten Free. Low Carb.

Say "hey, beautiful" to my signature salad during the winter months, no recipe really required, just the suggestion of a few common pantry ingredients. I love how it works for one or two (post-shopping, say) or easily feeds a crowd.

Easy Make-Ahead Endive & Apple Salad

Low Carb. Naturally Gluten Free. Great Crunch. Did I mention Easy & Make-Ahead?

This simple endive and apple salad comes from the Alsace in northeastern France on the Rhine River plain. It borders Germany, so the food is a mix of French and German. But for us? It's a great make-ahead choice for holiday buffets or potluck gatherings, adding welcome freshness and a bit of "crunch" to rich food. Better yet for harried holiday cooks? It's good the first day, even better the second!

Seasonal Soups for DECEMBER

Cabbage & White Bean Stew

Quick to Make. Vegan. Naturally Gluten Free. Very Weight Watchers Friendly!

This is one of my oldest, most favorite recipe, just recently I came across the original 3x5 recipe card! It's a quick and simple cabbage soup studded with carrots, celery and beans. Better still? It's spartan and spare, a welcome reset for our bodies and tastebuds after indulging in rich, heavy food. If you're going to a holiday event at lunch? Plan this for supper. If you're going to an evening event? Plan this for lunch. It's a great way to balance the day.

Hoppin' John Soup

Low Carb. Naturally Gluten Free. Hearty Tasting While Still Weight Watchers Friendly.

For a double-dose of good luck in the new year, try a soup version of Hoppin' John, the traditional food of "good fortune" in the American South. It's packed with lucky black-eyed peas and for extra measure, lucky collard greens too. Rave reviews!

New Year's Soup with Black-eyed Peas & Collard Greens

Vegan. Low Carb. Naturally Gluten Free. Very Weight Watchers Friendly.

Another soup for the end of one year, the beginning of the next, a tradition to follow year after year. By southern tradition, black-eyed peas bring "good fortune" to the new year and greens – any green, that's collard greens, turnip greens, kale, chard, etc – bring "financial success". Why risk it?

Still Hungry?

NEVER MISS A RECIPE! Or January's seasonal recipe collection just like this!

For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

MORE SOUP & SALAD RECIPES

~ more soup recipes ~ ~ more salad recipes ~ from A Veggie Venture

~ more soup recipes ~ ~ more salad recipes ~ from Kitchen Parade, my food column

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2018

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/12/seasonal-soup-salad-recipes-december.html

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Netflix Will Finally Release Its Star-Studded ‘Green Eggs and Ham’ Series This Year

Dr. Seuss’s timeless tale of one man’s quest to convince a stranger to eat oddly-colored breakfast foods is finally getting turned into a 13-part animated series for Netflix. The Ellen DeGeneres-produced show will feature vocal performances from an all-star cast that includes Tracy Morgan, Diane Keaton, Michael Douglas, Ilana Glazer, Daveed Diggs, Adam DeVine, Eddie Izzard, Jeffrey Wright, John Turturro, Keegan-Michael Key, and Jillian Bell. It’s a good mix of venerable dramatic actors and comedic favorites, spanning several generations. Michael Douglas is playing protagonist Guy Am I, while Adam DeVine is portraying his rival Sam I Am.

Netflix released a teaser for the series this morning:

Since the source material takes approximately seven minutes to read from beginning to end, the creators of the Netflix show have understandably beefed up the plot a bit. A press release for the series explains that it’s “like a postmodern Plains, Trains and Automobiles” where Sam and Guy will embark on a quest-like adventure and find some common ground, presumably, through sharing the titular breakfast dish.

Green Eggs and Ham has been more than three years in the making. With an original budget projection of $60 million, the series was considered one of the most expensive Netflix projects, ever, when it was first announced back in 2015. All 13 episodes will land in the streaming titan’s library in fall 2019. Check out some early character artwork below, and stay tuned for any and all updates on this most unusual Netflix series.

Netflix/Green Eggs and Ham

• Here’s how Netflix is squeezing 13 episodes out of Green Eggs And Ham [AV Club] • ‘Green Eggs and Ham’: Michael Douglas, Adam Devine, Diane Keaton Among Voice Cast For Ellen DeGeneres’ Netflix Series [Deadline] • Previously: Netflix Orders “Green Eggs and Ham” Animated Series from Ellen DeGeneres [E]

Eat, Drink, Watch.

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Source: https://www.eater.com/2019/2/19/18232033/green-eggs-and-ham-netflix

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The ‘Why Didn’t I Think of That?’ Trick for the Best Chocolate Chip Cookies

Want to Change the Way You Bake? We do. And no, we’re not talking about adopting eight sourdough starters or making cakes with a sous vide machine. We’re talking about smart, savvy, and totally simple tricks that change everything. Or, you know, at least your next batch of baked goods.

Chocolate chip cookies are already perfect, so how do you make them even better? Bakers have been answering this question with new recipes for over a century. (Toll House boasts that Ruth Wakefield debuted her now-famous cookies 81 years ago, but head to Stella Parks’ award-winning cookbook BraveTart for the untold history of chocolate chip cookies, which actually dates back to the late 1800s.)

Search “Chocolate Chip Cookies” on our site and you’ll find—let’s see—a lot of results. All smartypants in their own right! For example:

But! My favorite chocolate chip cookie hack right now is none of these. It’s even simpler and, dare I say, even more obvious: Use different types of chocolate.

The chocolate chip cookie recipe that all other chocolate chip cookies shall be measured against—hi, hello Toll House—uses semi-sweet morsels. But what is semi-sweet chocolate? And what is a morsel? And why should this variety get to have all the fun, huh?

Well, semi-sweet chocolate and bittersweet (which sometimes goes by “dark”) chocolate are not, technically speaking, all that different. According to the FDA, the only requirement for both is that they contain at least 35 percent cacao, so it really depends on the manufacturer what you're going to get. Which means that you could buy a “dark” chocolate expecting a deeply bitter flavor, but get something just as sweet as semisweet. Which is to say: Read the labels and see if you can figure out the percentages yourself; this number will communicate just how sweet or bitter your chocolate will be.

Now, about those morsels. I like to think of this shape, now iconic to the Toll House chocolate chip cookie, as a teeny-tiny, itty-bitty Hershey’s kiss. Because it’s a factory-made product, each one is exactly the same.

The irony is: It’s called a chocolate chip cookie, not a chocolate morsel cookie. When you chop a larger block of chocolate into literal chips, they’re inevitably irregular, yielding a cookie with big pockets of chocolate, wispy streaks, and everything in between.

Despite being raised on the Toll House version (very happily, too—thanks Mom!), I ditched semi-sweet morsels years ago for one reason: I wanted more control. (To know me is to not be surprised by this.) I wanted more control of the chocolate intensity (60 percent cacao or more became my go-to). And I wanted more control of the shape, too (any knife and cutting board does the trick).

But I never thought to mix and match chocolates until I met Julia and Thomas Blaine.

Head with me to North Carolina for a minute. You’re in the countryside, driving along tree-lined roads that roll up, down, up, down, like a roller coaster, until you reach a ranch house. It’s the humble headquarters of Strong Arm Baking.

Bakers are a tight-knit crew in this section of the south and, after I started working as one myself, it didn’t take long for me to meet Julia and Thomas and spend time in their kitchen, where they churn out some of the best-tasting baked goods I’ve ever had. Like, ever. That’s where I learned their chocolate chip cookie secret: equal parts dark and milk chocolate, by weight.

“We wanted dark for richness, and milk for candy flavor and creamy qualities,” Julia told me. “The dark chocolate has to be super high quality, and pack a punch without adding much sweetness. But the milk is all about tempering the richness. It calms the chocolate level down a bit and adds new flavor.”

Their brand of choice is Callebaut for both, but the shape and percentages couldn’t be more different. For the dark, they use 60 percent morsels. For the milk, a 30 percent bar that they chop by hand.

Just because? Of course not.

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The morsels are “for consistency,” to keep the sharp, bitterness of the dark chocolate in check. Meanwhile, chopping the milk chocolate “gives us widely varying sizes.” The tiny shavings, Julia explained, “add a caramelized quality to the dough,” while larger pieces “create big, beautiful pools of chocolate.”

My favorite part? You can apply this trick to literally any chocolate chip cookie recipe. Just take the weight of chocolate recommended and swap in equal parts of dark and milk. Or heck, swap in whatever ratio of whatever chocolates you want.

In BraveTart, Stella Parks also uses this blended-chocolate technique, calling for “mixed dark, milk, and/or white chocolate,” leaving the specifics up to you.

I reached out to Stella and asked when she started using this technique:

"For most of my professional career," she told me, "since restaurants and bakeries often stock all sorts of chocolate percentages and styles for various applications, in blocks or discs or batons." And in professional kitchens, nothing goes to waste. "All that sort of stuff needs to get used up, and chocolate chip cookies are a pretty reliable/low stakes home for all that chocolate."

Like Julia and Thomas, Stella loves the way combining chocolates yields a standout taste: "It creates such an interesting depth of flavor and complexity."

Of course, she pointed out, not mixing chocolate isn't a deal-breaker: "It's not that cookies can't be great with one type of chocolate, but in that case it better be great because every bite is exactly the same."

In other words? Mixing varieties takes the pressure off the chocolate to be super-duper high quality. (Your wallet can thank you later.) Because instead of focusing on Whoa, this is the best chocolate ever! you're being wow-ed by the dynamic, contrasting flavors:

"Each bite can be a little more exciting, ooh, here's a big nugget of that caramely milk chocolate, and ahh, this next bite is so dark and fruity."

Stella Parks

Unlike Julia and Thomas, Stella "almost never" sticks to the same ratio of chocolates. "It really is a 'let's clean out the pantry' sort of affair where I'm just chucking stuff on the scale til I have enough. For me, that's part of the fun."

So the quality of the chocolate you use is important, and whether you buy morsels, chunks, or chop it yourself is also important. But what might be the most important is how you mix those varieties. The only question is: What combination will be just right for you?

There’s only one way to find out.

What makes a perfect chocolate chip cookie, to you? Tell, tell in the comments!

Source: https://food52.com/blog/23629-easy-recipe-trick-for-the-best-chocolate-chip-cookies

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Disneyland named most vegan-friendly amusement park

The happiest place on Earth was just awarded the title of most vegan-friendly amusement park by animal advocacy group PETA. Some of Disneyland’s most iconic snacks include turkey legs, sparkling churros and corn dogs, but there are meat-, egg- and dairy-free options on menus all over the park for those who eat plant-based.

50 Things to Do in California That Aren’t Disney or the Beach

At various restaurants around the California park, diners with dietary restrictions have access to egg-free Mickey Mouse-shaped waffles and soft pretzels, vegan gumbo in a bread bowl, barbecue and portobello Philly sandwiches, and sorbet dipped in dark chocolate and sprinkles. PETA actually has a long-winded list of Disney’s plant-based magic eats — burgers, spaghetti, skewers, burritos and more — which also details ways to ask your waitress to modify a meal in order to make it comply with the diet.

Also, one of Disney’s all-time best desserts ever is vegan-friendly. Has anyone ever heard of Dole Whip? That’s what we thought. The pineapple-flavored, dairy-free, soft-serve and all-around iconic sweet treat is sold at Disneyland, but also at Walt Disney World’s Magic Kingdom, Polynesian Resort and Pop Century Resort in Orlando, Florida.

Vegan-friendly amusement parks that received honorable mentions from PETA include Cedar Point in Ohio, Epcot in Florida and Universal Studios in Hollywood. Not into Splash Mountain or It’s a Small World? Take a load off at any of these vegan-friendly resorts.

Source: https://www.thedailymeal.com/travel/disneyland-vegan-peta/021519

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Crock Pot Pizza Chicken

Need an easy five ingredient or less dinner? Crock Pot Pizza Chicken is a delicious four ingredient dinner that your family is sure to love! 

Easy five ingredient or less dinners are some of my favorite recipes to share. I love how quick they are to make and that they almost always use basic ingredients. 

One of my family’s favorite easy dinners is pizza chicken. Kids love anything that has the word pizza in it. Adults love how easy pizza chicken is to make. 

Making pizza chicken in the oven is easy, but sometimes you need a cook while you are gone type of meal. Crock Pot Pizza Chicken is great for a day like that. 

There are all kinds of different versions for Crock Pot Chicken out there. Most of them are simple with the same basic ingredients. The recipes vary when it comes to how you cook the ingredients. 

Some recipes have you cook all the ingredients all day. My family doesn’t really like it that way. I like to stir in the pepperoni towards the end of cooking and then the cheese when serving it. We like the texture better that way. 

Some recipes also have you cooking pasta or rice in the crock pot with the chicken. I am not a huge fan of cooking pasta or rice in the crock pot with other food, so I don’t do that either. It goes back to the texture thing. We like it separate. 

I will also totally admit that this isn’t the prettiest meal that I have made. Most food cooked for hours in the crock pot isn’t pretty, but it is delicious! 

When I make this it varies how I serve it. The day I took the pictures we just ate it as is with a vegetable side dish. But I have also served it over pasta or rice.

Serving it over pasta or rice helps the meal stretch a little more and makes it more filling. Serving it without the pasta or rice makes it more of a low carb or low grain type of meal. 

Need more easy chicken recipes? You might enjoy these. 

Easy five ingredient or less crock pot meal.

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Ingredients

24 ounces spaghetti or pizza sauce ( You can use a little more or less depending on the size of jar that you have.)

2-3 lbs chicken tenders or boneless skinless chicken breasts cut into strips

4 ounces sliced pepperoni ( I like to use turkey pepperoni)

2 cups shredded mozzarella cheese

Instructions

Place chicken in Crock Pot.

Pour sauce over chicken.

Cook on low for 4-6 hours or until chicken is done. Chicken tenders will take closer to 4 hours and chicken breasts will take closer to 6 depending on the size of the pieces.

About 30 minutes before serving stir pepperoni into the chicken sauce mixture.

Serve with cheese. Can be served over pasta or rice.

Notes

If you are gluten free make sure that your sauce and pepperoni are gluten free.

Source: https://www.lynnskitchenadventures.com/2019/01/crock-pot-pizza-chicken.html