#Parmesan Rind hacks

[carolcooks2]

My Green and Healthy Kitchen…March 2024...Is your honey really honey or fake? Parmesan Cheese Rinds, Homemade Sundried Tomato Pesto, Egg Shells? 3D Steaks!

Hello and welcome to March’s edition of my Green and Healthy Kitchen 2024…where I aim to cook chemical-free food, food that is in season and grown either by myself or purchased locally …where you will never see the calorie content of a recipe as I believe you should count chemicals and not calories and to be honest there are plenty of calories counters online if that’s your thing… mine is I eat…

View On WordPress

#3D Steaks #blogging #Carol Taylor&039;s Green Kitchen #Egg shell pest control #Keffir milk and water grains #Parmesan Rind hacks #Regrow lettuce #Sundried Tomato Pesto

[pearlsandpigswisconsin-blog]

Your slow cooker. It’s not just for the winter.

It seems as though all of the blogs and writers that I follow are publishing summer time hacks--nobody wants to be standing over a hot stove or oven when it is 90 degrees outside. I am no exception. However, I would like to make a case that your slow cooker might be the perfect tool for summer time cooking. You can wake up, throw your evening meal in the pot, go about your day (preferably outside) and come back in the evening to enjoy a roasted chicken, soup, braised cabbage, or pot roast. And your apartment isn’t hotter than it was when you started. I am so enjoying the Dane County Farmer’s Market, and many of the wonderful vegetables and meats available to me were BORN to be put in my instant pot. 

All of these gorgeous veggies come from the Dane County Farmer’s Market. See what they look like in the dutch oven, being softened by butter, before joining the cannelini beans and the ham hock in my instant pot.

I took a walk down State Street earlier this week and stumbled upon the most glorious book store I’ve been in since I was fortunate enough to visit Prairie Lights in Iowa City.  A Room of One’s Own sells both new and used books and had an extensive cook book collection. Be still my heart. They had vintage copies of all of Julia Child’s books as well as all of the new, hot titles. I stumbled upon a slow cooker cookbook called, “The Chef and the Slow Cooker,” by Hugh Acheson. It is beautifully photographed, and seemed made for all of the wonderful ingredients available to me in Wisconsin. My first go at using my instant pot and the recipes in the book happened on Wednesday of last week, when I made a pot roast with a chickpea and charred onion salad. I think my dinner guest on Wednesday will confirm that it did not disappoint. Today I am back at it, making a soup that will get me through this week. It is white bean, escarole and ham soup. 

I have befriended The Curious Farmer at the Saturday Farmer’s Market, and I emailed Matt this week to see if he could bring me a smoked ham hock this Saturday that I could use in my soup. Grateful to be given the heads up, Matt proudly pulled out a beautiful Ham Hock on Saturday, which is currently sitting in my instant pot, along with the cannelini beans, a bunch of herbs, carrots, celery, onion and parmesan rind (the escarole comes in after the other items have cooked for 6-8 hours). You should definitely check out The Curious Farmer’s website, Matt does the beef and pigs, and he has co-conspirators who do poultry and vegetables. (https://curiousfarmer.com/)

So, consider this my argument for using your slow cooker in August. Your kitchen won’t be 500 degrees, you won’t be sweating over a dutch oven (or an actual one), and it is a great way to use all the lovely things available to you this time of year. 

Until next time, friends, happy eating!

#instantpot #slowcooker #wisconsingoodness

[searchfileebook]

READ B.O.O.K. Martha Stewart's Very Good Things Clever Tips Genius Ideas for an Easier More Enjoyable Life DOWNLOAD @PDF

Download Or Read Ebook at:

http://read.ebookcollection.space/?book=1328508269

Download/Read Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life Ebook

information book:

Author : Martha Stewart

Pages : 288

Language :

Release Date :2021-1-5

ISBN :1328508269

Publisher :Mariner Books

BOOK DESCRIPTION:

Hundreds of clever tips, solutions, and easy ways to elevate every day, from America’s most trusted lifestyle authority, in one must-have handbook   Inside these pages Martha shares all her best good things—the original life hacks for the home—to make your life easier, more fun, more delicious, and more efficient. These practical tricks cover all areas of Martha’s domestic expertise, including decorating, organizing, homekeeping, cooking, entertaining, and celebrating. From clever ways to solve common problems (use file folder dividers to organize cutting boards and sheet pans in your cabinets) to time-saving tricks (keep a pail stocked with cleaning supplies for easy access and portability to stress reducers (color-code kids’ bathroom gear to make mornings less hectic), every one of these ideas will make you wonder, “Why didn’t I think of that?” Also included are ways to use what you have (a Parmesan cheese rind will add great flavor to soup), streamline your stuff (use certain kitchen tools for many different purposes), or just make life a little more luxurious (add elegance to your table with DIY place cards). Whether functional, delightful, or a little bit of both, these are the details that enliven and inspire every day—that’s a good thing!

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life pdf download

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life audiobook download

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life read online

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life epub

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life pdf full ebook

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life amazon

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life audiobook

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life pdf online

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life download book online

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life mobile

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life pdf free download

download ebook PDF EPUB, book in english language, Download pdf kindle audiobook

#readbook

[anvil-mediabook34]

*Download [PDF] BookMartha Stewart’s Very Good Things: Clever Tips  Genius Ideas for an Easier, More Enjoyable Life

Martha Stewart's Very Good Things: Clever Tips Genius Ideas for an Easier, More Enjoyable Life

 Hundreds of clever tips, solutions, and easy ways to elevate every day, from America?s most trusted lifestyle authority, in one must-have handbook ? Inside these pages Martha shares all her best good things?the original life hacks for the home?to make your life easier, more fun, more delicious, and more efficient. These practical tricks cover all areas of Martha?s domestic expertise, including decorating, organizing, homekeeping, cooking, entertaining, and celebrating. From clever ways to solve common problems (use file folder dividers to organize cutting boards and sheet pans in your cabinets) to time-saving tricks (keep a pail stocked with cleaning supplies for easy access and portability to stress reducers (color-code kids? bathroom gear to make mornings less hectic), every one of these ideas will make you wonder, ?Why didn?t I think of that?? Also included are ways to use what you have (a Parmesan cheese rind will add great flavor to soup), streamline your stuff (use certain

 GET IT NOW

[5reisende]

Rezept: Shepherd's Pie

Wir haben uns vorgenommen, euch in der Zu-Hause-Zeit einige Rezepte aufzuschreiben, die ihr mit der ganzen Familie kochen und genießen könnt. Hier kommt mal ein typisches aus England: Shepherd's Pie Wenn es um deftige Rezepte geht - wer könnte das besser, als Gordon Ramsay. Hier ist er in Aktion zu erleben und das sind sein Rezept und die Zubereitung: Als erstes, wie immer, die Zutaten: 2 El Olivenöl500 g gehacktes Lamm, mager - alternativ Schwein oder Rind, wir nehmen gemischtes Rinder- und Schweinehack Meersalz und schwarzer Pfeffer1 große Zwiebel, gerieben1 große Möhre, gerieben2 Knoblauchzehen, gerieben2 El Worchestershiresauce1 El Tomatenmark250 ml Rotwein (muss kein teurer Delikassenwein sein, den trinkt lieber dazu)Thymian (frisch, alternativ getrocknet - 1 EL frisch entspricht 1 TL getrocknet)Rosmarin (dto.)300 ml Hühnerbrühe1 kg Désirée (sehr wohlschmeckende) Kartoffeln, geschält und in grobe Stücke geteilt, gekocht (werden zerstampft - alternativ gehen natürlich auch normale Kartoffeln, am besten mehlig kochend)2 EigelbParmesan Und schon geht´s los: Die Kartoffeln schälen, würfeln und kochen. Ofen auf 180 °C vorheizen. Jetzt das Öl in der Pfanne erhitzen und das Hackfleisch würzen (Salz und Pfeffer). Dann das Hack in die Pfanne - 2 bis 3 Minuten braten. Jetzt kommen nach und nach Zwiebeln, Karotten und Knoblauch dazu. Als nächstes Worchestershiresauce, Tomatenmark, Kräuter und Rotwein. Die Hitze reduzieren, bis fast der gesamte Wein verschwunden ist. Wenn alles schön durchgebraten ist, die Hühnerbrühe dazugeben. Inzwischen sind auch die Kartoffeln gar und können zerstampft werden. Die Eigelb hinzu, danach ca. 2 EL Parmesan hinein - abschmecken! Jetzt verteilt ihr das Hackfleisch gleichmäßig auf dem Boden einer ofenfesten Form - darüber den Kartoffelstampf, glatt streichen und ganz oben drauf nochmal etwas Parmesan. Die Oberfläche leicht mit einer Gabel einstechen und ab in den Ofen - 18 bis 20 Minuten. Wenn es schön goldbraun ist wünsch ich guten Appetit!

Lust auf noch was very britishes zut Tea-Time? Dann backt doch Scones :-) Read the full article

#GordonRamsay #Rezept #Shepherd'sPie #typischenglischesRezept #zuHausekochen

[sixt-bbq]

#MoinkBalls 😀; #rind #hack, gefüllt mit #parmesan getrockneten #tomaten #bacon 😎 im lecker #Kirschrauch 🍒 #101 Stück 😄 #UDS #uglydrumsmoker #bbq #bbqlife #bbqporn #foodporn #sixtbbq #grillen #food

#parmesan #tomaten #foodporn #bbqlife #kirschrauch #sixtbbq #moinkballs #101 #bacon #rind #bbq #grillen #bbqporn #uds #uglydrumsmoker #food #hack

[bekathwia]

Liked on YouTube: NEW FULL EPISODE! GOOD EATS: THE RETURN 🎉 Alton Brown is BACK!

NEW FULL EPISODE! GOOD EATS: THE RETURN 🎉 Alton Brown is BACK! 🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking — pleading? — for new episodes of Alton’s famous series Good Eats, and we’re so happy to say that it is FINALLY HAPPENING! #AltonBrown is BACK with brand-new episodes of #GoodEatsTheReturn Sundays @ 10|9c AND 10:30|9:30c (that’s right — two new shows every week!) 👏👏 Are you a Good Eats super fan? Comment below! 👇👇👇 Subscribe to Food Network: https://foodtv.com/2WXIIWZ Get the recipe: http://bit.ly/2TShmQO Chicken Parm RECIPE COURTESY OF ALTON BROWN Total: 2 hr 30 min (includes brining time) Active: 1 hr Yield: about 4 servings Ingredients 2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick 2 teaspoons kosher salt 120 grams (1 cup) plain breadcrumbs 20 grams salt and vinegar potato chips, not kettle cooked or thick cut 2 teaspoons dried oregano 2 teaspoons dried parsley 1 1/2 teaspoons garlic powder 70 grams (2/3 cup) all-purpose flour 2 large eggs, beaten 4 tablespoons unsalted butter, divided 2 tablespoons olive oil, divided 1 cup red sauce, divided, recipe follows 2 ounces low-moisture mozzarella, shredded 2 ounces Italian fontina, shredded Chopped fresh flat-leaf parsley, for garnishing Red Sauce 8 large garlic cloves, peeled 2 teaspoons kosher salt 1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided 4 anchovy filets 1/2 teaspoon red pepper flakes Two 28-ounce cans peeled whole San Marzano tomatoes, drained One 2-inch Parmesan rind Directions Special equipment: three baking sheets with wire racks, 9-by-12-inch baking dish, a mortar and pestle and a large wooden spoon Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes. Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal. Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces. Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack. Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by. Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken. Spread 3/4 cup of the red sauce into the bottom of a 9-by-12-inch broiler-proof baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes. Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce. Return to the broiler until the cheese is bubbly and beginning to brown, about a minute and a half. Garnish with the parsley. Red Sauce Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms. Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes. Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.) Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour. Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : http://bit.ly/33PgRM3 Like Food Network on Facebook: http://bit.ly/2TQSIQP Follow Food Network on Instagram: http://bit.ly/33RcvUT Follow Food Network on Twitter: https://twitter.com/FoodNetwork Visit Food Network online: http://bit.ly/2TQDVFG via YouTube https://youtu.be/5kg6regArFY

#IFTTT #YouTube