#with pine nuts and golden raisins and garlic and butter | Explore Tumblr Posts and Blogs

artemis-entreri · 7 years

Text

Rations for various RPG Races

[[ Source. Original creator: wats6831. Additional information and images linked under each one. Love this project? Support it here! ]]

Universal:

Homemade artisan herb bread, home grown and dried apples and prunes, uncured beef sausage, munster cheese. Made a small bag from cheesecloth and tied it closed.

Discussion thread here.

Human:

Waterdhavian oat loaf (handmade irish soda bread, fresh smoked ham shank, "dessert" pear, Corm Orp "mountain" bleu cheese served on butternut squash, imported Saerloon broccoflower (Romanesco), mixed garden vegetables (carrots and radishes), Misty Forest chestnuts.

More images here. Discussion thread here.

Dwarf:

Garlic chicken livers, smoked and peppered cheese, spiced pork sausages, hard tack, dried vegetables, dried wild mushrooms.

Discussion thread here.

Elf:

Top left to right: Evereskan Honey Comb, Elven Travel Bread (Amaretto Liquer Cake with custom swirls), Lurien Spring Cheese (goat cheese with garlic, salt, spices and shallots), Delimbyr Vale Smoked Silverfin (Salmon), Honey Spiced Lichen (Kale Chips), and Silverwood Pine Nuts.

Discussion thread here.

Halfling:

From upper left: "Honeytack" Hard tack honey cakes, beef sausage, pork sausage mini links, mini whole wheat toast, cranberry cheddar cheese mini wedge, mini pickles, pumpkin and sunflower seeds, lower right is my homemade "travel cake" muesli with raisins, golden prunes, honey, eggs and cream.

Discussion thread here.

Half-Orc:

Wrapped in cheesecloth and tied in burlap package. Forest strider drumsticks, molasses sweet wheat bread "black strap", aged Munster, hard boiled eggs, mixed wild nuts.

Discussion thread here.

Orc:

Orcs aren't known for their great cuisine. Orcs prefer foods that are readily available (whatever can be had by raiding), and portable with little preparation, though they have a few racial delicacies. Toughs strips of lean meat, bones scavenged from recent kills, and dark coarse bread make up the bulk of common orc rations.Fire roasted rothe femur (marrow is a rare treat) [beef femur], Strips of dried meat (of unknown origin) [homemade goose jerky], foraged nuts, only edible by orcs....nut cracker tusks [brazil nuts], coarse black bread, made with whatever grains can be pillaged [black sesame bread], Pungent peppers [Habanero peppers stuffed with smoked fish and olives].

More images here. Discussion thread here.

Gnome:

Pan fried Delimbyr smelt, spiced goat cheese (paprika crusted hand pressed Fontina), Gnome shortbread (savory pistachio), glass travel jar filled with Secomber Red (wine), hard boiled quail eggs packed in rolled oats (to keep safe), dried figs from Calimshan, and Southwood smoked goat sausage (blood sausage).

More images here. Discussion thread here.

Duergar (gray dwarves):

The Duergar (gray dwarves) are the hated subterranean cousins of the surface dwelling Shield dwarves. Vast Duergar kingdoms exist in the Underdark beneath Toril's surface. Duergar are known for their foul tempers, penchant for cruelty, grim and bitter dispositions. Their food is as coarse and uncouth as they are. Clockwise from top left: Sour Deep rothé pepper cheese (Limburger), boiled Deep rothé kidney (whole beef kidney), foraged roots and tubers; skirret and Fellroot (ginger and turmeric roots), contorted strangler fungus (Enoki mushrooms), onion & mushroom gravy hand pies (Morel mushroom with shallot and dill in cream sauce).

More images here. Discussion thread here.

Lizardfolk (This is a MEAL/feast and not a travel ration):

Lizardfolk are known to be omnivores, forage for a surprising variety of foods found within the confines of their marshy environs, in this case the Lizard Marsh near Daggerford. Fresh caught boiled Delimbyr Crayfish on wild chives, coastal carrageen moss entrapping estuary brine shrimp (irish moss, dried brine shrimp), Brackish-Berries (blackberries), Blackened Dart-Frog legs (frog legs) on spring sprouts (clover sprouts), roasted bog bugs on a stick!

More images here. Discussion thread here.

Drow (This is a MEAL/Party Fare and not a travel ration):

From top left: Menzoberranzan black truffle rothe cheese (Black Knight Tilsit), Donigarten Moss Snails (Escargot in shallot butter sauce), Blind cave fish caviar in mushroom caps (Lumpfish caviar), faerzress-infused duck egg imported from the surface Realms (Century egg), Black velvet ear fungus (Auricularia Black Fungus Mushroom).

More images here. Discussion thread here.

Svirfneblin (deep gnome) (This is a MEAL/Party Fare and not a travel ration):

Underdark radishes, mushrooms and edible mosses. Rothé tongue (cow tongue) and rothé cheeses, which are made with wine to be eaten on the side as well as in plain varieties that can be melted into the mushroom caps.

More images here.

Mind Flayer/Illithid (This is a MEAL/Party Fare and not a travel ration):

A Mind Flayer dwelling in the Underdark of the Forgotten Realms might celebrate a special event with a smorgasbord of illithid delicacies. Center: An extra large brain (former minotaur servant who did not go quietly) plated on tinged cerebrospinal fluid. Right: peeled kuo-toa eyeballs in serous fluid (with mithral eating pick) TOP RIGHT: green mushroom wine TOP: drow slave heart (tastes better than human) with savory sanguine sauce. All served amongst various potion bottles, scroll and alchemical vessel.

More images here. Discussion thread here. Some “making of” and reaction photos here.

Ogre Holiday Platter (This is a MEAL/Party Fare and not a travel ration):

Ogres are well known for legendary feats of horrendous brutality, torture, and savagery. It's no surprise they consider flayed skin, fingers, toes and ears (especially elf ears) as special delicacies. Ogres revel in the misery of others. Crushing the smaller races...then eating their crispy bits is considered a true perverse joy, worthy of what passes for brutal ogre celebration. Paired alongside campfire roasted rabbit and coarse grain bread.

Discussion thread here. More images here. ]]

221K notes · View notes

pamperedcooking · 3 years

Photo

BAKED BRIE WITH APPLES & CRANBERRIES

INGREDIENTS

1/2 medium apple

1/4 cup (50 mL) sliced almonds

1/4 cup (50 mL) sweetened dried cranberries

1 tbsp (15 mL) packed brown sugar

1/4 tsp (1 mL) cinnamon

1 tbsp (15 mL) butter or margarine, melted

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

Apple wedges or assorted crackers (optional)

DIRECTIONS

Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield:

8 servings

Nutrients per serving:

(excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips:

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other cheeses, from mild to sharp, bread sticks, crackers, apples, pears and grapes for a sophisticated party offering.

#baking

0 notes

jacobrutledge · 3 years

Text

Continental Charcuteries to Try: Not Just Your Average Boards

The American Diner

Crème Brulee French Toast Pieces

Step 1: Prepare the crème bruléed French toast pieces — Whisk 1-2 medium eggs in a bowl with a splash of heavy cream and ½ teaspoon of vanilla. — Trim 2-3 potato bread slices and cut edges into 2-inch pieces. — Cut trimmed bread into 9 square pieces; you should have a total of 18-27 pieces of bread and 24-36 trimmed pieces.

Step 2: Toss the crème bruléed French toast pieces — Preheat a pan to medium heat and add 1 tablespoon butter at a time. — Toss all pieces of the bread into the egg mixture, letting excess drip off. — Toss the pieces of bread in a separate bowl of maple syrup until they’re evenly coated, allowing excess to drip off. — Transfer to a bowl of granulated sugar and cinnamon.

Step 3: Crème bruléed French toast pieces — Cook pieces of coated bread in the butter until they have a bruléed layer coating the bread. — Allow to cool.

Vanilla Gingerbread Toasted Oats Step 4: Prepare oatmeal — Combine in a bowl 1 cup of whole oats, ½ teaspoon gingerbread spice, ¼ teaspoon ginger, ¼ teaspoon cinnamon, 1 tsp vanilla extract, and salted butter. — Over medium-high heat in a medium sized pan, toast oats, shaking and flipping frequently until fragrant and golden. — Transfer to a bowl with desired amount of vanilla yogurt.

Fruit Platter & Sauces Step 5: Assort fruits. — Chop 1 large banana into 3-inch pieces and decorate onto the charcuterie board. — Combine ¼ cup blueberries and ¼ cup quartered strawberries into a bowl.

Step 6: Make lemon berry sauce + oat milk vanilla frosting. — Mix with the assorted fruit, the juice of ½ lemon and ¼ cup granulated sugar and leave to sit at room temperature for 10-15 minutes. — In a separate bowl, combine 3 tbsp of confectioner’s sugar, 1 tsp pure vanilla extract, and 1 tbsp oat milk.

The Red Sea Sampler

Ingredients you’ll need:

3 medium tomatoes, coarsely chopped (about 6 cups) 1 red bell pepper, seeds and membranes removed, coarsely chopped 2 jalapenos, remove seeds on spice tolerance ½ cup of olive oil 2 white onions, diced 2 garlic cloves, finely chopped (1 tsp minced garlic) 1 tbsp. curry powder 1 tsp. ground turmeric ¼ tsp. ground cardamom 1 tsp. kosher salt ½ cup plain Greek yogurt 1 tbsp. tomato paste 1 large carrot peeled and chopped into ¼” - thick coins 2 lbs. boneless chicken thighs ¼ cup all-purpose flour ½ tsp baking powder 3 tbsp low-fat greek yogurt 1 tsp kosher salt

Step 1: Making the base flavor curry —*recipe*

Customize The Curry Base

Step 2: Individualizing the curries Yemeni: ¼ cup coconut almond creamer ¼ cup cilantro 1 tbsp. ginger 1 tbsp. ground cumin 1 tbsp. unsalted butter Saudi Arabian: 1 tbsp. garam masala 1 tsp. coriander powder 1 tsp. black pepper powder 1 tsp. red chili powder 1 tsp ground cinnamon 2 tbsp. raisins 1 tbsp. pine nuts

Preparing Bread

Step 4: Making the dough

— Preheat a medium pan on medium heat — In a medium bowl, combine your flour, baking powder, and kosher salt. Whisk to combine. — Add in your greek yogurt into the dry ingredients, mix the wet and dry with your hands. Dough will be slightly wet, but should still hold its shape. — Transfer the dough ball onto a lightly floured surface and press down with your fingers, lightly sprinkling the top layer to aid in handling. — At this step, add any additional ingredients you’d like to use in your bread.

Step 6: Dry frying — Transfer your pressed dough onto the heated pan, remember there is no need to add butter or oil. — Cook the dough until the starches have cooked out and both sides have golden brown to dark golden brown spots.

Step 7: Serve — Serve bread with curry arrangements, and enjoy!

The Eurostar Express

#digests

0 notes

planalittleeatalot · 4 years

Photo

I was 50% very excited to try this yogurt and dill pasta recipe from this month’s @bonappetitmag and 50% very skeptical. I’m really glad I took the plunge because it’s a lovely alternative to pesto, super bright and light and flavorful! The recipe offered forgiveness for substitutions in advance, so I boldly used ground beef I had in the freezer (instead of lamb) and golden raisins I had in the cupboard (instead of dried currants). I also had pine nuts in the freezer, elbow macaroni in the cupboard, and goodness knows I always have yogurt these days... I think the only items I had to buy to make this were a single bunch of dill, and a lemon? Bonus! . . . #planalittleeatalot #food #prep #pasta #macaroni #groundbeef #pinenuts #goldenraisins #dill #freshdill #yogurt #egg #garlic #butter #yogurtsauce #yogurtdillsauce https://www.instagram.com/p/CDeEZqQjgTV/?igshid=ai7xu3cxgoby

#planalittleeatalot #food #prep #pasta #macaroni #groundbeef #pinenuts #goldenraisins #dill #freshdill #yogurt #egg #garlic #butter #yogurtsauce #yogurtdillsauce

0 notes

mldisarno · 4 years

Photo

It’s hot, it’s muggy, it’s starting to get warm and I feel like eating lighter fare. It’s the perfect time for fish and seafood. On today’s episode of the Coronavirus Cooking Diaries I give you the humble Dorade or Sea Bream. Dorade or otherwise known as Bream, Gilt Headed (Dorade), Gilt Headed Bream, and/or Sea Bream are found in the coastal waters of the Mediterranean, Atlantic and off the coasts of Australia and New Zealand. The Bream has a large head, a silver oval body and a rounded body. It is a light form white fish that you can cook in many different ways. It is quite delicious and has been popular with NYC chefs for over 20 years. I decided to cook the Dorade With Potatoes and Burst Tomato Sauce recipe and you sed the recipe from @epicurious and I didn’t have all the ingredients so I got a bit creative. The Dorade cooks skin side up on a bed of boiled potatoes. Once the fish is cooked you pull it out and continue roasting the potatoes that are tossed in olive oil, butter, garlic, salt, pepper, thin sliced lemon, bay leaves and white wine. The Dorade is served with a burst tomato sauce where you roast cherry tomatoes and add capers, minced garlic, mint, olive oil, reconstituted craisins (instead of golden raisins) lemon juice, oregano balsamic vinegar (instead of red wine vinegar) and crushed red pepper. I don’t have pine nuts, it didn’t need it. The fish was cooked perfectly and was delicious but next time I might quick pan fry it to crisp the skin then bake it. Either way it was still delicious and the creativity paid off. Cook like a chef, eat like a chef. What’s for dinner? Who’s hungry? Who wants some? Let’s eat! . . . . . . @pierlessfishbk #seafood #dorade #fish #freshseafood #freshfish #seabream #giltheadbream #brooklyn #nycmanofmanytalents #delicious #ilovetocook #mancancook #ilovefood #212 #outrageouslydelicious #chefswhorock #foodislove #nyc #nyc🗽 #nyclife #nyclifestyle #manhattan #greatfood #foodlover #homecook #pierlessfishbk #greatseafood #food #cooking #coronaviruscookingdiaries (at New York, New York) https://www.instagram.com/p/CAzIZikp60-/?igshid=h9k3iovsl7d0

0 notes

044-eu · 4 years

Text

Typical Sicilian recipes

Sicilian cuisine undergoes the cultures of all those who over the centuries have dominated it, starting with the Greeks, Phoenicians, Romans, Normans, Spaniards, just to indicate some of them, but in practice being the island in the middle of the Mediterranean and being its lands very rich is influenced by many cultures. From the Greeks imported olives, from the Byzantines cinnamon and cloves, but from all they obtained some innovation that we still find in the typical recipes of the island. Being an island the fish has its importance in the diet of Sicilians, but there is no shortage of earthly dishes, vegetables and many sweets. Let's start with the starters. The most famous is the Sicilian caponata, which should be eaten cold and can also be considered a good side dish. But there are many other recipes like stuffed olives or sea salad.

Sicilian Caponata

Necessary for the Sicilian caponata 4 small oval aubergines 150 grams of green olives 80 grams of capers 3 celery stalks 2 onions 150 grams of tomato paste 80 grams of sugar 200 grams of white wine vinegar olive oil just enough Preparation of the Sicilian caponata First put the sliced aubergines into marinate in coarse salt. That is, put in a layered bowl with a lot of coarse salt. In this way they lose water and therefore the bitter taste. Once removed from salt wash the aubergines very well under running cold water and dry. At this point fry the slices of aubergines in plenty of olive oil. You can also use seed oil if you want to make them lighter. Once fried, pass the aubergines into the paper towel to remove the excess oil and set aside. Wash and chop the celery ribs and cook them in boiling water for about fifteen minutes. Remove it from the water and set aside. In a large frying pan, fry the finely chopped onions in olive oil. When they are golden add the pieces of celery, the green olives cut into small pieces and the capers that you will have first washed to remove the excess salt. At this point add the tomato paste, sugar, white wine vinegar and a glass of water. Leave to cook for about 30 minutes. At this point add the aubergines, mix very well to make them flavor and turn off the heat. The caponata is usually left to cool and stored for the next day, but it is enough to let it cool completely (so about an hour, an hour and a half) and you can serve it as a starter or as a side dish.

Olives stuffed with Mexican

Necessary for olives stuffed with Mexican 400 grams of pitted green olives 120 grams of bread crumbs 1 garlic clove 60 grams of grated seasoned pecorino cheese 1 bunch parsley or mint 1 pinch of chilli white wine vinegar, salt and black pepper just enough olive oil just enough Preparation of olives stuffed with Mexican Put the bread crumbs in a bowl along with the parsley and garlic clove, finely chopped. Add the grated seasoned pecorino cheese, a pinch of chilli and drizzle with two tablespoons of olive oil, two of white wine vinegar and a couple of tablespoons of water if needed. Mix everything well and stuff the olives, which are nutless opening them only on one side, with the mixture until all the olives are finished. They should then be refrigerated for at least two hours in a closed container.

Sicilian sea salad

A delicious Sicilian appetizer made with crustaceans, seafood, octopus and vegetables. Sicilian sea salad needed 500 grams of octopus already cleaned 500 grams of squid already cleaned 599 grams of mussels 250 grams of shelled prawns 1 bunch parsley 1 carrot 1 rib of celery 1 garlic clove juice of half lemon pepper, salt and olive oil just enough. Preparation of Sicilian sea salad Clean the octopus and squid and cut them into rounds and pieces. Boil them for about ten minutes and remove from the water. Clean the prawns and remove the head and shell. Cook them for a couple of minutes in boiling water. Put the mussels in a pot with the lid on the heat until the valves are open. Remove the shells and leave only the mussels. In a rather large bowl put now the pieces of octopus, squid rings, mussels and shrimp, add the parsley and garlic, finely chopped along with the carrot and celery cut into small pieces and drising with the juice of the middle lemon, salt oil and pepper. Allow the sea salad to cool at least an hour, stirring occasionally to blend all the flavors well. Serve cold.

The first traditional Sicilian dishes

There are many, both land and sea, that mixed. Let's start with the pasta with the sardines. It is a first dish that traditionally prepares in Sicily for St. Joseph, on March 19th. It was once prepared in March and September, periods when wild fennels are found. Today they are found all year round even if cultivated and do not have the intense scent of the wild. Let's talk about Pasta to Norma or Sicilian.

Pasta with sardines

Necessary for pasta with sardines 600 grams of sardines already cleaned 400 grams of wild fennel already cleaned 400 grams of bucatini 1 small onion 1 tbsp sultanas 1 tbsp pine nuts 5 anchovy fillets 1 saffron saffron sachet half a tablespoon of tomato paste salt, black pepper and olive oil just enough Preparing pasta with sardines First, take the wild fennel already cleaned and coarsely chopped and boil them in plenty of salted water for about 30 minutes. Remove them freshly cooked, but do not throw the cooking water that will be used for the preparation of the recipe. Finely chop the onion and fry in plenty of olive oil until golden brown. Now add the chopped anchovy fillets, the raisins and the pine nuts. In two or three tablespoons of water, dissolve the saffron bag and add it to the pan. Put the tomato paste mix and add the wild fennel. Season for a couple of minutes and put the sardines into small pieces. Cook for about 30 minutes, adding a couple of glasses of fennel cooking water, or how much it takes to keep the mixture from being too dry. Always in the usual cooking water of the wild fennel as soon as it boils put the bucatini and let them cook until they are al dente. Season the pasta with the mixture and serve warm.

Pasta with Norma or Sicilian

This pasta dressing is said to have been made in honor of Norma, an opera by the Italian composer Vincenzo Bellini. I think it is the first Sicilian dish best known in the world because it combines all the flavors and smells of classic Mediterranean cuisine. Necessary for pasta to Norma or Sicilian 3 eggplants 700 grams of chopped tomatoes 1 small red onion 1 garlic clove 150 grams of salted ricotta 400 grams of short pasta such as pipes or rigatoni a few basil leaves seed oil just enough olive oil just enough salt and black pepper just enough Preparation of pasta to Norma or Sicilian First prepare the aubergines that should be cut into slices of about one centimeter and put in a drain in layers with the coarse salt and let marinate at least 30 minutes. Prepare the sauce in the meantime. Finely chop the onion and put it in a pan with olive oil until golden brown along with the crushed garlic clove (which should be removed before seasoning the dough). Add the peeled tomatoes into small pieces and cook the sauce for about 20 minutes. Pass the sauce with a vegetable pass and put back on the heat to make it thicken well. Put a few basil leaves that will make the sauce more fragrant. In a frying pan with plenty of seed oil, fry the aubergines that are removed from salt, washed well and dried, cut into small pieces, until golden brown. Meanwhile, cook the pasta in plenty of salted water and once cooked season with the tomato sauce and the chopped eggplant. Finish with a generous sprinkling of grated salted ricotta. Serve warm.

Sicilian arancini

Now let's move on to the world's best-known Sicilian recipe, arancini. I'm not a first course, I'm not a second. Many consider it a unique dish for its components, which are very substantial. They are generally prepared in two ways, with sauce or with cooked ham and cheese. Necessary for Sicilian ragù arancini 400 grams of Carnaroli rice 60 grams of ambient butter 2 saffron sachets salt just enough (this as far as cooking rice) 300 grams of mixed minced pork and veal half onion a carrot a celery rib a bay leaf 3 cloves 300 grams of tomato purée 150 grams of peas half a glass of white wine 50 grams of grated caciocavallo salt, pepper and olive oil just enough (this as for the sauce) breadcrumbs, flour and seed oil just enough (this for breading) Preparation of Sicilian arancini with ragù It is advisable to prepare both rice and sauce several hours before serving the arancini, as both the sauce and the rice must be completely cold before preparing and frying them. Then we start by cooking the rice in plenty of salted water, once cooked and drained add the butter and saffron that should be dissolved in a little water. Mix well and set aside to cool completely. Now let's get the sauce ready. In a frying pan fry in olive oil, the carrot, onion and celery, finely chopped. When the vegetables are golden add the minced meat and let it cook for about ten minutes. Add the white wine and allow to evaporate completely. At this point combine the cloves, bay leaf, tomato purée and peas and with a lid cook for about an hour, stirring occasionally, adding a little water if needed. Season with salt and pepper and leave the sauce to cool completely. Before using the sauce remove the cloves and bay leaf and add the grated caciocavallo. Now take the rice and form a kind of hollow in the palm of your hand. Put a generous spoonful of ragout in this inveg and close with more rice to form a ball. Form so many balls until the ingredients are finished. Let's fry the arancini. Prepare a kind of batter with flour and a few tablespoons of water. Pass the arancino in to the batter throughout its surface. Finally pass it into the breadcrumbs. Once prepared all fry in plenty of very hot peanut oil until golden from all sides. Pass the arancini into paper towels and serve. They are delicious both hot and cold. Read the full article

#cook #English #fishes #italy #kitchen #messina #pasta #recipes #sauces #sicily

0 notes

irisplate9-blog · 5 years

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

0 notes

phynxrizng · 7 years

Text

SOME TRADITIONAL OSTARA RECIPES

Ostara Food Recipes Foods in tune with this day include eggs, egg salad, hard-boiled eggs, honey cakes, fruits of the season, fish, cakes, honey, biscuits and cheeses. You can also include foods made of seeds, such as sunflower, pumpkin, sesame seeds and pine nuts. Sprouts, leafy green vegetables and flower dishes such as stuffed nasturtiums or carnation cupcakes (simply make spice cupcakes, Ice with pink frosting and place a fresh edible flower petal on each cupcake). Stuff nasturtium blossoms with a mixture made of cream cheese, chopped nuts, chives and watercress. Appropriate Ostara meat dishes often contain fish or ham. Deviled Eggs INGREDIENTS: 6 eggs 1/2 teaspoon paprika 2 tablespoons mayonnaise 1/2 teaspoon mustard powder Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve HAM AND SPINACH QUICHE 1 Pillsbury pie crust 1 c. chopped ham 1 c. chopped onion 1 pkg. frozen chopped spinach (10 oz. size) 4-6 eggs, slightly beaten 1 c. milk 1 c. shredded cheese Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside. Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges. SPINACH QUICHE 1 tbsp. and 1 tsp. reduced calorie butter 1 c. onions, diced 1 small clove garlic, minced 1 (10 oz.) pkg. frozen chopped spinach 1 c. frozen egg substitute, thawed 3 oz reduced-fat Swiss cheese, shredded, divided Dash nutmeg Dash white pepper 1 med. tomato, thinly sliced In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes. Cream Biscuits Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely. Ingredients: 4 1/2 cups (or more) bleached all purpose flour 2 tablespoons baking powder 1 tablespoon coarse kosher salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups heavy whipping cream 3/4 cup half and half Preparation: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly. DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving. Hot Cross Buns myspace.com/granniejen 3 cups flour ¾ cup sugar 1 cup evaporated milk ¼ cup melted butter ¼ tsp. salt 1 large egg, well beaten 1 tsp. cinnamon 1/8 tsp.allspice(optional) ¾ cup raisins 1 package (1 oz.) dry yeast Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast in a ¼ cup hot water. Add yeast and eggs to the rest and mix well Cover with a cloth and allow the dough to rise in a warm spot until it has nearly doubled. This will take about an hour. Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting. Frosting 2 cups confectioners' 1 tbsp.sugar Milk 2 cups orange juice Mix all ingredients and drizzle onto hot cross buns. Ostara Peeps Ambrosia Originally posted to Hestias Hearth Everyone knows "Peeps", those overwhelmingly sweet little marshmallow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most colorful results, use yellow or pink Peeps. Ingredients: * 1 pkg of 12 marshmallow Peeps (chicks or bunnies) * 2 cans mandarin oranges * 2 cans pineapple tidbits * 1 jar maraschino cherries * 2 chopped bananas * 2 C. shredded coconut flakes * 4 oz. sour cream * 1 12-oz tub of Cool Whip or other dessert topping Preparation: Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration! Baked Egg Custard Recipe Cook Time: 55 minutes Ingredients: 2 cups milk, scalded 3 egg yolks 1/4 cup sugar 1/8 teaspoon salt 1/2 cup graham cracker crumbs or cookie crumbs Preparation: With a hand-held mixer on low speed, blend together the scalded milk, egg yolks, sugar, and salt. Pour mixture into a baking dish, about 6x10x2-inches. Place in a larger baking pan then add hot water to the larger pan to a depth of about 1 inch. Bake at 325° for 35 minutes. Sprinkle with graham cracker crumbs then bake about 20 to 30 minutes longer, or until set. A clean knife inserted in center should come out clean when egg custard is done. Custard Pie 1/2 (9 inch) unbaked pie crust 6 eggs 1 cup white sugar 2 cups milk 1 pinch salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top. 2. Bake at 425 degrees F for 15 minutes. 3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes. Ostara Egg Hunt Pie Originally posted to Hestia's Hearth Ingredients: 1 Ready-made graham cracker crust 8 oz. package cream cheese , softened 1 can (14 oz.) Eagle Sweetened Condensed Milk (not evaporated milk) 3/4 cup cold milk 1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling 1-1/2 cups non-dairy whipped topping, thawed 16 mini chocolate eggs or other holiday candy Directions: 1. In a large bowl, beat cream cheese until fluffy. 2. Gradually beat in condensed milk until smooth. 3. Add milk and pudding mix; beat on low speed until smooth. 4. Spoon half of filling into crust. 5. Place chocolate eggs evenly over filling. Top with remaining filling. 6. Chill 3 hours. For young children, you may want to substitute holiday marshmallow candies or other *soft* candies. Enjoy! Ostara Mint Tea Cakes from Hearth & Home Witchery 4 C. Flour 6 Eggs, beaten 1 C. Granulated Sugar Crumbled, dried Mint leaves or 1/8 t. Mint flavoring 1 Quart Milk 2/3 C. softened Butter Glaze: 1 C. Powdered Sugar 2 T. Milk 1. Preheat oven to 350 F. 2. Cream butter and sugar together until light. 3. Beat eggs until very light. Add to butter and sugar mixture. 4. Add mint flavoring - taste. Do you want the mint flavoring stronger? 5. Add milk and mix well. 6. Add flour and mix well. 7. Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes. 8. Allow to cool completely. Remove from muffin tin. 9. Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets. We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information! Found in, Raven and Crone.com REPOSTED BY, PHYNXRIZNG

12 notes · View notes

turkeyfeet8-blog · 5 years

Text

savory galette

<![CDATA[.tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

You don’t have to be vegetarian to fall in love with this savory galette recipe. It’s made with kale and beet greens cooked with garlic and sprinkled with feta, currants and pine nuts. It is baked in a free-form whole-wheat buttermilk pastry crust. You can use a combination of kale, chard or beet greens for this recipe.

I originally shared this Savory Galette recipe on June 18th, 2015. I have updated some of the text today.

Last week during our CSA pick-up we got a big bunch of Red Russian kale, rainbow chard and tender baby beet greens as well as a bag of mixed salad greens too! This is a lot, even for a green loving freak like me. Luckily when cooked, greens are not nearly as voluminous as when they are raw, so I knew that the kale, beet greens and chard were destined for the sautee pan.

I decided to make a savory galette, which is basically like a free-form pie. Galettes are made with flaky pastry crust that is wrapped around filling either sweet or savory. This one, loaded up with sauteed greens is decidedly savory (with a touch of sweetness from dried currants.)

How to Make Galette Crust

I made the crust with white whole-wheat flour with a tiny bit of cornmeal added for texture.

I barely cut in the butter, and used a technique called frisage to make the crust flakier. Don’t run away, frisage is no Big Thang! Frisage means smearing the butter into the dough to create little sheets of butter though the dough. When it bakes, the butter melts, creates steam and makes the crust crispy on the outside and flaky on the inside. It’s like cheater croissant dough. Sort of.

I also added in a tiny bit of baking powder to lighten this dough up slightly.

How to Make Savory Galette Filling

You can use any combination of greens you want to make this savory galette filling. I like the balance of earthy beet greens with the slightly bitter kale greens. But if you prefer you can use all kale or even spinach.

The greens are cooked with garlic to wilt them down and to mellow the flavor of the garlic. You want to make sure they are not too wet. So they’ll need to be stirred pretty much continually while in the saute pan.

I love greens with dried fruit, so I added currants to this filling. I think you’ll be surprised by how the flavors go well together. If you are unable to find currants, sub in golden raisins.

I also added in some pine nuts for added flavor and richness. If you prefer another nut, add those in, but chop them first.

I didn’t want it to seem eggy or like a quiche, so I only added in one egg to kind of hold it together, and then a touch more buttermilk for moisture. It set up really nicely after it was baked and sliced easily.

What To Serve With Savory Galette

This savory galette pairs well with dry hard cider. My favorite is Wit’s Up by Citizen Cider which is made here in Vermont. It is sugar free, so it is dry as a bone. I’d love to hear about the artisanal ciders in your area.

For a simple vegetarian supper pair this with Carrot Ginger Soup.

For a festive holiday brunch, this makes a lovely vegetarian main course, but can be served with spiral cut ham and horseradish potato salad.

You can also serve this with maple glazed carrots.

And for dessert, keep things simple and make one bowl brownies.

For more on kale, be sure to check out this Ultimate Guide to Kale!

QUESTIONS:

What have you been making with all of the greens lately?

Have you heard of frisage before?

Have you made a savory galette before?

Thank you for reading. If you make this recipe please come back and let me know by leaving a star rating and review. If you’re new here you may want to sign up for my email list.

<![CDATA[.tasty-recipes-image float: right; .tasty-recipes-yield-scale border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 3px; padding: 0 4px; font-size: 0.7rem; .tasty-recipes-scale-container float: right; padding: 0 0 1rem; .tasty-recipes-scale-container .tasty-recipes-scale-label text-transform: uppercase; font-size: 0.6rem; color: #979599; .tasty-recipes-scale-container button background: transparent; border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 5px; padding: 2px 4px; .tasty-recipes-scale-container button.tasty-recipes-scale-button-active color: #353547; border-color: #353547; .tasty-recipes-scale-container button:focus outline: none; .tasty-recipes-print-button background-color: #666677; display: inline-block; padding-left: 1em; padding-right: 1em; padding-top: 0.5em; padding-bottom: 0.5em; text-decoration: none; a.tasty-recipes-print-button color: #fff; a.tasty-recipes-print-button:hover color: #fff; .tasty-recipes-rating.tasty-recipes-clip-10 -webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-20 -webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-30 -webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-40 -webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-50 -webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-60 -webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-70 -webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-80 -webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); .tasty-recipes-rating.tasty-recipes-clip-90 -webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); .tasty-recipes-nutrition ul list-style-type: none; margin: 0; padding: 0; .tasty-recipes-nutrition ul:after display: block; content: ' '; clear: both; .tasty-recipes-nutrition li float: left; margin-right: 1em; .tasty-recipes-plug text-align: center; margin-bottom: 1em; display: flex; align-items: center; justify-content: center; .tasty-recipes-plug a text-decoration: none; box-shadow: none; .tasty-recipes-plug a img width: 150px; height: auto; margin: 5px 0 0 8px; display: inline-block; @media print .tasty-recipes-no-print, .tasty-recipes-no-print * display: none !important; .tasty-recipes margin-bottom: 4em; max-width: 700px; background-color: #f9f9f9; .tasty-recipes.tasty-recipes-has-plug margin-bottom: 1em; .tasty-recipes-plug margin-bottom: 4em; .tasty-recipes-print-button display: none; .tasty-recipes-image-shim height: 69.5px; clear: both; .tasty-recipes-entry-header background-color: #f9f9f9; padding-top: 2em; padding-left: 2em; padding-right: 2em; .tasty-recipes-entry-header.tasty-recipes-has-image padding-top: 0px; .tasty-recipes-entry-header .tasty-recipes-image float: none; margin-bottom: 1em; @media only screen and (min-width: 730px) .tasty-recipes-entry-header .tasty-recipes-image float: left; margin-right: 16px; .tasty-recipes-entry-header .tasty-recipes-image img float: none; height: 150px; width: 150px; .tasty-recipes-entry-header .tasty-recipes-header-content min-height: 215px; .tasty-recipes-entry-header h2 margin-bottom: 0; margin-top: 0; padding-top: 0; padding-bottom: 0; clear: none; .tasty-recipes-entry-header hr border: 1px solid #eee; background-color: #eee; margin-bottom: 0; margin-top: 1em; margin-right: -2em; margin-left: -2em; .tasty-recipes-entry-header .tasty-recipes-rating-outer width: 100%; .tasty-recipes-entry-header .tasty-recipes-rating-outer a text-decoration: none; border: none; display: inherit; box-shadow: none; .tasty-recipes-entry-header .tasty-recipes-rating-outer a:hover text-decoration: none; .tasty-recipes-entry-header .tasty-recipes-rating-stars font-size: 18px; .tasty-recipes-entry-header .tasty-recipes-rating-stars span margin-right: 2px; margin-left: 2px; color: #aaaaaa; .tasty-recipes-entry-header .tasty-recipes-rating-stars span:first-child margin-left: 0; .tasty-recipes-entry-header .tasty-recipes-rating-label color: #B7BBC6; font-size: .6875em; margin-top: 1em; position: absolute; .tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings font-size: 10px; .tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings .tasty-recipes-cf-ratings-label margin-top: 0; line-height: 1; .tasty-recipes-entry-header .tasty-recipes-details margin-top: 1.5em; color: #606060; .tasty-recipes-entry-header .tasty-recipes-details ul list-style-type: none; margin: 0; padding-left: 0; .tasty-recipes-entry-header .tasty-recipes-details ul li display: inline-block; margin-left: 0; padding-left: 0; margin-right: .5em; margin-bottom: 0; font-size: 1em; line-height: 1.8em; .tasty-recipes-entry-header .tasty-recipes-details .detail-icon height: 1em; margin-top: .4em; .tasty-recipes-entry-header .tasty-recipes-details ul li font-size: 1em; .tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label margin-right: .125em; .tasty-recipes-entry-header .tasty-recipes-details .detail-icon vertical-align: top; margin-right: .2em; @media only screen and (min-width: 730px) .tasty-recipes-entry-header .tasty-recipes-details padding-left: 166px; .tasty-recipes-entry-content padding-top: 0.1em; background: #f9f9f9; color: #606060; clear: both; .tasty-recipes-entry-header .tasty-recipes-buttons margin-top: 1.25em; margin-bottom: 1.25em; width: 100%; .tasty-recipes-entry-header .tasty-recipes-buttons:after content: " "; display: block; clear: both; .tasty-recipes-entry-header .tasty-recipes-button-wrap box-sizing: border-box; .tasty-recipes-entry-header .tasty-recipes-buttons a text-transform: uppercase; text-align: center; display: block; background-color: #f9f9f9; font-size: 1em; line-height: 1.375em; font-weight: bold; padding-top: 7px; padding-bottom: 7px; margin-top: 0; border: 1px solid #aaaaaa;; border-radius: 0; text-decoration: none; color: #aaaaaa; .tasty-recipes-entry-header .tasty-recipes-buttons .button:hover background-color: #f9f9f9; border: 3px solid #aaaaaa; color: #aaaaaa; opacity: 1; .tasty-recipes-entry-content a img box-shadow: none; -webkit-box-shadow: none; .tasty-recipes-entry-header .tasty-recipes-buttons a:hover background-color: #979599; text-decoration: none; .tasty-recipes-entry-header .tasty-recipes-buttons img vertical-align: top; .tasty-recipes-entry-header .tasty-recipes-buttons img.svg-print, .tasty-recipes-entry-header .tasty-recipes-buttons img.svg-pinterest height: 1.25em; margin-right: .375em; margin-bottom: 0; background: none; display: inline-block; box-shadow: none; @media only screen and (max-width: 730px) .tasty-recipes-entry-header .tasty-recipes-button-wrap width: 100%; .tasty-recipes-entry-header .tasty-recipes-button-wrap:nth-child(2) padding-top: 1em; @media only screen and (min-width: 450px) .tasty-recipes-entry-header .tasty-recipes-buttons width: 100%; float: none; .tasty-recipes-entry-header .tasty-recipes-button-wrap:first-child width: 50%; padding-right: 5px; float: left; .tasty-recipes-entry-header .tasty-recipes-button-wrap:last-child width: 50%; padding-left: 5px; float: right; padding-top: 0; @media only screen and (min-width: 730px) .tasty-recipes-entry-header .tasty-recipes-buttons padding-left: 166px; box-sizing: border-box; .tasty-recipes-header-content position: relative; .tasty-recipes-header-content .tasty-recipes-rating-outer position: absolute; top: 155px; width: 150px; text-align: center; .tasty-recipes-header-content .tasty-recipes-rating-label display: block; position: static; margin-top: 0; .tasty-recipes-entry-content h3 color: initial; .tasty-recipes-entry-content h4 font-size: 1em; padding-top: 0; margin-bottom: 1.5em; margin-top: 1.5em; .tasty-recipes-entry-content hr background-color: #eee; border: 1px solid #eee; margin-top: 1em; margin-bottom: 1em; .tasty-recipes-entry-content .tasty-recipes-description, .tasty-recipes-entry-content .tasty-recipes-ingredients, .tasty-recipes-entry-content .tasty-recipes-instructions, .tasty-recipes-entry-content .tasty-recipes-keywords padding-left: 2em; padding-right: 2em; .tasty-recipes-entry-content .tasty-recipes-description p margin-bottom: 1em; .tasty-recipes-entry-content .tasty-recipes-ingredients ul, .tasty-recipes-entry-content .tasty-recipes-instructions ul list-style-type: none; margin-left: 0; margin-bottom: 1.5em; padding: 0; .tasty-recipes-entry-content .tasty-recipes-ingredients ul li, .tasty-recipes-entry-content .tasty-recipes-instructions ul li margin-bottom: .625em; list-style-type: none; position: relative; margin-left: 2.5em; line-height: 1.46; .tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before, .tasty-recipes-entry-content .tasty-recipes-instructions ul li:before background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: .5em; width: .5em; display: block; content: " "; left: -1.25em; top: .375em; position: absolute; .tasty-recipes-entry-content .tasty-recipes-ingredients ol, .tasty-recipes-entry-content .tasty-recipes-instructions ol counter-reset:li; margin-left: 0; padding: 0; .tasty-recipes-entry-content .tasty-recipes-ingredients ol li, .tasty-recipes-entry-content .tasty-recipes-instructions ol li list-style-type: none; position: relative; margin-bottom: 1em; margin-left: 2.5em; line-height: 1.46; .tasty-recipes-entry-content .tasty-recipes-ingredients ol li:before, .tasty-recipes-entry-content .tasty-recipes-instructions ol li:before content:counter(li); counter-increment: li; position: absolute; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.45em; width: 1.45em; color: #FFF; left: -1.25em; transform: translateX(-50%); line-height: 1.5em; font-size: .6875em; text-align: center; top: .1875em; @media only screen and (max-width: 520px) .tasty-recipes-entry-content .tasty-recipes-ingredients ol, .tasty-recipes-entry-content .tasty-recipes-instructions ol margin-left: 0; .tasty-recipes-entry-content .tasty-recipes-notes, .tasty-recipes-entry-content .tasty-recipes-nutrition padding-bottom: 1.25em; padding-left: 2em; padding-right: 2em; .tasty-recipes-entry-content .tasty-recipes-notes ol counter-reset:li; margin-left: 0; padding: 0; margin-bottom: 0; .tasty-recipes-entry-content .tasty-recipes-notes ul margin-left: 0; padding: 0; margin-bottom: 0; .tasty-recipes-entry-content .tasty-recipes-notes p, .tasty-recipes-entry-content .tasty-recipes-notes ul li, .tasty-recipes-entry-content .tasty-recipes-notes ol li padding-left: 1.5625em; padding-right: 1.5625em; padding-top: 1.25em; padding-bottom: 1.25em; position: relative; margin-bottom: 1.5em; list-style-type: none; .tasty-recipes-entry-content .tasty-recipes-notes p, .tasty-recipes-entry-content .tasty-recipes-notes ul li, .tasty-recipes-entry-content .tasty-recipes-notes ol li padding-left: 2.5em; margin-left: 0; margin-bottom: 0; .tasty-recipes-entry-content .tasty-recipes-notes p:before, .tasty-recipes-entry-content .tasty-recipes-notes ul li:before content: "i"; display: block; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.3em; width: 1.3em; font-size: .75em; line-height: 1.3em; text-align: center; color: #FFF; position: absolute; left: 1.167em; top: 2.1em; .tasty-recipes-entry-content .tasty-recipes-notes ol li:before content:counter(li); counter-increment: li; position: absolute; background-color: #aaaaaa; -webkit-border-radius: 50%; -moz-border-radius: 50%; border-radius: 50%; height: 1.45em; width: 1.45em; color: #FFF; left: 2em; transform: translateX(-50%); line-height: 1.5em; font-size: .6875em; text-align: center; top: 2.3em; .tasty-recipes-entry-content .tasty-recipes-notes p:last-child margin-bottom: 0; .tasty-recipes-entry-content .tasty-recipes-keywords margin-top: 1em; margin-bottom: 1em; color: #aaaaaa; .tasty-recipes-entry-content .tasty-recipes-keywords p margin-bottom: 0; font-size: 0.7em; .tasty-recipes-nutrifox text-align: center; margin: 0; .tasty-recipes-nutrifox iframe width: 100%; display: block; margin: 0; .tasty-recipes-entry-content .tasty-recipes-nutrition ul li float: none; line-height: 2em; list-style-type: none; margin-left: 0; padding-left: 0.833em; .tasty-recipes-entry-footer background-color: #fff; padding-top: 1.5625em; padding-bottom: 1.25em; padding-left: 2.5em; padding-right: 2.5em; text-align: center; .tasty-recipes-entry-footer .tasty-recipes-footer-content display: inline-block; .tasty-recipes-entry-footer img width: 65px; .tasty-recipes-entry-footer h3 font-size: 1.25em; line-height: 2.25em; margin-top: .5em; margin-bottom: .125em; padding: 0; line-height: 1em; .tasty-recipes-entry-footer p margin-bottom: 0; font-size: .75em; .tasty-recipes-entry-footer p a text-decoration: underline; box-shadow: none; border-bottom: none; .tasty-recipes-entry-footer:after content: " "; display: block; clear:both; @media only screen and (max-width: 520px) .tasty-recipes-entry-footer h3 margin-top: .5em; margin-bottom: .5em; .tasty-recipes-entry-footer text-align: center; @media only screen and (min-width: 520px) .tasty-recipes-entry-footer img float: left; .tasty-recipes-entry-footer h3, .tasty-recipes-entry-footer p margin-left: 90px; clear: none; text-align: left; .clearfix:after clear: both; content: " "; display: table; /* Print view styles */ .tasty-recipes-print-view font-size: 11px; .tasty-recipes-print-view .tasty-recipes-print-button display: inline-block; .tasty-recipes-print padding:0; .tasty-recipes-print-view .tasty-recipes, .tasty-recipes-print-view .tasty-recipes-entry-content background: #fff; .tasty-recipes-print-view .tasty-recipes margin-top: 1em; .tasty-recipes-print .tasty-recipes-entry-header background-color: inherit; color: inherit; padding-bottom: 0; padding-left: 1em; padding-right: 1em; .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image transform: none; float: left; margin-right: 16px; .tasty-recipes-print-view .tasty-recipes-entry-header .tasty-recipes-header-content min-height: 150px; .tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 margin-top: 0; .tasty-recipes-print .tasty-recipes-entry-header h2 color: inherit; margin-bottom: .5em; .tasty-recipes-print .tasty-recipes-entry-header hr display: none; .tasty-recipes-print .tasty-recipes-header-content .tasty-recipes-rating-outer position: initial; text-align: left; width: unset; top: unset; .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-rating-stars span color: #000; .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul padding: 0; clear: none; .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li line-height: 1.8em; margin-bottom: 0; .tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details .detail-icon display: none; .tasty-recipes-print-view .tasty-recipes-source-link text-align: center; .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ol li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ol li margin-bottom: 0; .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ol li margin-top: 1rem; padding-top: 0; padding-bottom: 0; .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p:before, .tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li:before top: 0.1em; ]]>

Description

A savory vegetarian galette made with kale and beet greens cooked with garlic and sprinkled with feta, currants and pine nuts. It is baked in a free-form whole-wheat buttermilk pastry crust. You can use a combination of kale and beet greens for this recipe or add in chard or spinach if you prefer.

Scale 1x2x3x

Ingredients

Crust

¾ cup white whole-wheat flour

¼ cup all-purpose flour

2 tablespoons cornmeal, preferably stone ground

½ teaspoon baking powder

2 teaspoons sugar

½ teaspoon salt

4 tablespoons cold unsalted butter, cut into small cubes

4 to 5 Tablespoons cold buttermilk

Filling

2 tablespoon extra-virgin olive oil

1 tablespoon chopped garlic

8 cups chopped washed cooking greens, such as kale, chard and beet greens

1 egg, separated

3 tablespoons buttermilk

¾ cup crumbled feta cheese

3 tablespoons dried currants

¼ teaspoon salt

¼ teaspoon pepper, preferably white pepper

pinch nutmeg

1 tablespoon pine nuts

Instructions

Make Crust: Whisk whole-wheat flour, all purpose flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add cubes of butter and toss to coat with the flour. Rub butter together with the flour mixture to work it into the flour mixture slightly, leaving some large chunks remaining. Add buttermilk and toss with a fork to combine. Work with hands to bring the flour mixture together as a dough. Turn out onto a lightly floured surface. Work the butter chunks into the dough by smearing the dough away from you on the work surface two or three times. Wrap in plastic and refrigerate for 40 minutes.

Make Filling: While dough chills, heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant and just starting to brown, 20 to 30 seconds. Add greens and cook, stirring constantly until the greens are wilted and just barely cooked down, 1 to 2 minutes. Transfer the greens into a large heat-proof bowl to cool.

Preheat oven to 350 degrees F.

Beat egg white and buttermilk in a small dish and add to cooled greens. Add feta, currants, salt, pepper and nutmeg and stir to coat the greens completely.

Assemble and Bake Galette: Lay a wide sheet of parchment on work surface. Unwrap the dough and setin the middle of the parchment. Top with another sheet of parchment. Roll dough out to ¼-inch thick round about 11 to 12-inches wide. Transfer the dough to a baking sheet. Peel away top layer parchment. Spread the greens out in the center of the dough, leaving a 2 to 3-inch border. Sprinkle with pine nuts. Fold the edges of the dough around the filling, using a spatula to lift. Brush the egg yolk over the crust.

Bake the galette until the crust is golden and set up, 35 to 40 minutes. Serve warm or at room temperature.

Nutrition

Serving Size: 1/6 galette

Calories: 336

Sugar: 8 g

Sodium: 531 mg

Fat: 19 g

Saturated Fat: 9 g

Carbohydrates: 33 g

Fiber: 6 g

Protein: 12 g

Keywords: galette,savory,beet greens,kale,vegetarian,holiday,easter,christmas,brunch,feta,pine nuts

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/kale-and-beet-green-galette-with-feta/

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

0 notes

sunbus45-blog · 5 years

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.

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

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

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

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

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

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

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.

Yotam Ottolenghi’s vegetarian root vegetable pies

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

Preheat the oven to 200C/gas mark 6.

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

0 notes

afashionpoint · 6 years

Text

How to Cook Couscous Perfectly

What is a Couscous? Couscous is a traditional food of Moroccan cuisine consisting of a kind of grains of semolina and moist wheat. That are very small quantity accompanied, usually served with meat or vegetables. Despite this, there are many possibilities and we can combine couscous with sauces, spices, fish and all those ingredients that we like. In the following article, we will give you the keys on how to cook couscous perfectly. As the preparation of this food much simpler and faster with which you will not have to use pots or pans, you will only have to use the microwave. Traditionally it is served with stewed meat and vegetables, but there is no reason not to enjoy it with other foods, with a curry, with Mexican food or with chilli. This is the favourite dish in Morocco, Algeria, Tunisia, Libya, the West Africa, France, the island of Madeira, and parts of the Middle East. With a little practice, it's surprisingly easy to do. By the way, couscous is traditionally prepared steamed, but today it is usual to pour boiling water over the couscous and leave it to swell for five minutes. Wait we will tell you an easy way on how to cook couscous perfectly.

How to Cook Couscous

How to Cook Couscous Perfectly:

Things You Will Need: 2 bags or large containers Mixing spoon Sieve or strainer Steam Fork Ingredients: 500-750 millilitres (2-3 cups) of water 1 cinnamon stick 1 bay leaf 1 kilo (6 cups) of wheat semolina 1 teaspoon salt 1 teaspoon and 1/2 of flour 250 millilitres (1 cup) vegetable oil Method 1: Make the Couscous from Scratch: Pour the boiling water in a steamer and bring to the boil. Just before the couscous is about to steam, add the cinnamon sticks and the bay leaf. Semolina poured into a bowl, and slowly pour the flour, salt, and about one-third of the boiling water. When the ingredients are well mixed, passing the mixture through a sieve. Be sure to undo any large grits of semolina that do not pass through the sieve. Large lumps are not cooked uniformly. Cook the semolina preparation in a steamer for 15 minutes. Stir steamed semolina. Put it in another bowl and separate with a fork to make it spongy. Add the oil and remaining water. You want the couscous to have a damp texture; add more water until you get the required texture, if necessary. Mix well and let it sit for 10 minutes. Cook the semolina in a steamer for 15 minutes. Put it in the strainer and let it sit a second time. All this can be done in advance. When you are ready to serve, follow some of the following steps. Steam the couscous for the third time, approximately for 15 minutes. After cooking for the third time, the couscous should be completely cooked and fluffy. Serve hot as a delicious dish that can accompany the chicken, or several Moroccan dishes and the Middle East. The couscous is also fabulous with vegetarian dishes and goes very well with the aubergines. Method 2: Prepare the Couscous of the store in a Simple Way: Use this simple trick to preparing the couscous easier and spongier. Most couscous boxes come with instructions on how to prepare it. Although these instructions usually involve steam cooking and are perfectly acceptable, although they do not always give the best results. Try this very simple way to make couscous. Coat the bottom of the pot with 3 cups of couscous. Try to make the couscous as flat as possible in the bottom of the pot. This means your pot should be bigger instead of smaller. Bring to the boil 4 cups and ½ of water. Add salt and oil to boiling water. Remove until well incorporated. Carefully pour the boiling water into the pot. Cover the pot with plastic roll and wait 15 minutes. After 15 minutes, remove the plastic and sponge the couscous with a fork. Tips: Some people like to add raisins and dried fruits to their couscous. This is very delicious if served with stewed meat. You can enjoy the couscous hot or cold, alone or seasoned, as you want. Couscous can be made in advance, so if you prefer, just heat it up again on the steamer the next day as a good complement to your meal. Mixed Couscous Recipe:

Ingredients: 1 glass of tube (long) with couscous 1 glass and a quarter (also of the long ones) with water 1 large carrot 150 grams of mushrooms 50 grams of raisins 30 grams of almonds 15 grams of pine nuts 40 grams of butter (best without salt) 1 clove garlic 1 tablespoon of curried dessert 1 tablespoon olive oil 1 quart of a stock of poultry broth (optional) Recipe for Couscous (for two): Fill up a glass tube top (of the elongate) with couscous and then we pour the couscous into a bowl, extending from the base. Now we fill the glass with water and put it in a saucepan, but now only a quarter, and throw it into the same saucepan. In this way, we will have a glass and quart of water in the saucepan. Put the water to heat. Take another pan of water and bake a peeled carrot. With 20 minutes of cooking you will have enough, so something will remain and not too soft. In a glass with water at room temperature (not cool) put the raisins for rehydration. With 10-15 minutes will be more than enough. While boiling water for couscous peel garlic. Prepare the mushrooms by wiping them well and cut them into slices. Put them in a pan and heat with a tablespoon of oil. Then add the chopped garlic and when it starts to take colour, add the mushrooms. At this point you can, if you want, crumble a quarter of a tablet of concentrated bird broth on the mushrooms. Remove everything well and sauté for 15 minutes. Put the boiling water on the couscous. Make sure that the water permeates the entire couscous. Add the couscous with the butter that is cut into small pieces and mix well. Make sure that all the butter is melted and impregnate well the couscous. Let stand for 5 minutes, swell and take a nice golden colour. In a pan (no oil or anything), place the almonds and pine nuts and sauté slightly (2 or 3 minutes depending on the temperature of the fire). Cut the almonds into strips and add them to the couscous. Reserve the other half to decorate above. Also, add pine nuts and raisins (well drained). Cut the carrot into small cubes and throw them into the couscous with mushrooms. Mix well and eat. Remember decorate the couscous with almonds booked (look at the photograph of the recipe as a suggestion of presentation). After reading all this it is sure that you know very well that how to cook couscous perfectly. Read the full article

#howtomakecouscoustasty howtocookcouscouspearl

0 notes

omgpretzelsblog · 3 years

Link

Happy 2021! We all have high hopes that this year will be better than the last. OMG! Pretzels is here to give you some fun and easy ideas that will make snack time ridiculously delicious and full of crunchy pretzel goodness.

Let’s start things off with some perfect pretzel snack pairings:

Pretzels and Nut Butter. Pick your favorite nut butter – almond, cashew, peanut (we know it’s not really a nut) – and add a little dab onto the OMG! Pretzels flavor of your choice. This snack is great for kids and adds some protein to snack time. For a sweet treat, substitute cookie butter, also known as Speculous spread for the nut butter to pair with our Sweet & Salty Pretzels.

Pretzels and Yogurt. While you could use this as a breakfast idea, we also love it for a great pretzel snack. If you want to make it fancy, you can layer the yogurt and pretzels parfait-style or keep it simple by just adding crushed pretzels to the top of your yogurt. You can even leave it in the container if you’re looking for an on the go snack option.

Pretzels and Hummus. This is a pretty classic pretzel snacking option. Hummus adds protein and these days with so many flavor options for hummus and our variety of OMG! Pretzels flavors, the sky is the limit on combinations. Chocolate hummus with Sweet Chili Pretzels, roasted pepper hummus with Garlic Pretzels, garlic hummus with Lemon Pepper Pretzels… the list goes on and on.

Pretzels and Avocado. You can do slices of avocado or mash it up for more of a guacamole feel; either way, paired with one of OMG! Pretzels’ savory sourdough pretzel nuggets, you have the ultimate pretzel snack in one bite. Pretzels and Cheese. This is another healthy snack idea that has a lot of options. You can pair the flavored pretzels of your choice with a complimentary cheese – think Garlic Pretzels and fresh mozzarella or Chesapeake Spice with creamy Havarti. You could also shake up snack time with Sweet & Spicy Pretzels mixed in with cottage cheese.

If you prefer amazing pretzel snacks you can just munch on out of a container, we’ve got you covered with just a little bit of prep work. All you need is a big zipper-top plastic bag or other air-tight plastic container, then simply mix up the ingredients and get to snacking!

Here are some ideas for bold and innovative trail mixes you can easily put together with various OMG! Pretzels sourdough bites.

Italian Inspired Trail Mix. Start with our Garlic Pretzels and add roasted chickpeas, pine nuts, and oven dried tomatoes for a savory twist on trail mix.

Tex Mex Trail Mix. Our Cheddar Jalapeno Pretzels are the star of this trail mix. We suggest adding pepitas, dried mango, and a handful of corn chips for a great pretzel snack.

Seaside Trail Mix. Another savory pretzel snack, this idea features our Chesapeake Spice gourmet pretzel bites. Throw in some oyster crackers, honey-roasted peanuts, crispy mushroom chips and for a flavor-forward snack.

Sunshine Trail Mix. Lemon Pepper Pretzels are the base of this pretzel snack. Add in banana chips, pistachios, and golden raisins to round out the trail mix.

Sweet & Salty Trail Mix. The perfect pretzel snack for when you want a little of something sweet and a little of something salty. Start with our Sweet & Salty Pretzels, then add some mini chocolate chips, cashews, and dried cherries. Your tastebuds will thank you!

Old Fashioned Trail Mix. For a taste of home, use our Salty Butterscotch Pretzels in this trail mix. Use shredded coconut, slivered almonds, and a few white chocolate chips.

Sweet & Spicy Trail Mix. This pretzel snack uses macadamia nuts, dark chocolate chips, and raisins paired with our Sweet & Spicy Pretzels for a satisfying pretzel snack.

Asian Inspired Trail Mix. Sesame sticks, dried pineapple, and wasabi peas along with our Sweet Chili Pretzels make the perfect pretzel trail mix. Sometimes pretzel snacks are more fun with a dip. Here are some yummy options that highlight a few OMG! Pretzels flavored sourdough pretzel bites.

Sweet Cream Cheese Dip. A great pretzel snack option for any of our sweet-flavored gourmet pretzel nuggets, you can modify this to meet your needs. Simply whip room temperature cream cheese with a half teaspoon of vanilla and 2 tablespoons of heavy cream and then add in cinnamon, sugar, nutmeg or other spices to complete this great pretzel snack dip.

Chocolate Hazelnut Dip. This pretzel snack dip couldn’t be easier. With an electric mixer, blend store bought chocolate hazelnut spread with 2 tablespoons of heavy cream and you’re off to snacking heaven.

Easy Chocolate Dip. All you need for this one are chocolate chips – you choose the variety (dark, white, milk, semi-sweet will all work) – and 2 tablespoons of coconut oil. Warm up the coconut oil and add in about 6 ounces of your chocolate and stir to combine. If the chocolate doesn’t melt right away, you can heat in the microwave at 20-second intervals. Then, pair with Sweet & Salty or Sweet Chili Pretzels and enjoy.

Green Goddess Dip. This herbaceous dip can use sour cream, Greek yogurt or full-fat coconut milk as a base. Simply add lemon juice and a variety of fresh herbs – we recommend garlic, parsley, chives, and basil – into a food processor and blend until smooth. If you want to boost the health factor, avocado is a great bonus ingredient to this pretzel snack dip.

Onion Dip. Again, you can use a few base options for this dip, including sour cream and Greek yogurt. You can opt for the homemade route with caramelized onions and herbs or you can get a store-bought onion soup mix. Either way, this slightly savory and slightly sweet dip is delicious with our Garlic Pretzels and our Chesapeake Spice Pretzels.

Honey Mustard Dip. This pretzel snack dip is also versatile. You can boost a store-bought honey mustard with some chili sauce for a little spice or thicken it with a little mayonnaise. You can also control the flavor with a homemade version; for lots of kick, use whole grain mustard and for a little fun, use a smoked honey.

Cheese Dip. Who doesn’t love warm, gooey cheese? Get some store-bought help with your favorite variety of cheese dip and then use our Cheddar Jalapeno Pretzels for the ultimate cheesy pretzel snack!

Orange Glaze Dip. To close out our awesome pretzel snack ideas, here’s a sweet pretzel dip. You need 1 cup of confectioner’s sugar, 2 tablespoons of orange juice and the zest of an orange. Simply mix. If you want the glaze to be thinner, add a bit more orange juice.

No matter which pretzel snacks you try, we hope these ideas help you kick off 2021 with some ridiculously delicious snacks. Our gourmet sourdough pretzel bites give you a great crunch and bold flavor every time. Happy snacking!

For more information about sourdough pretzels and other products, contact OMG at [email protected] or visit our website.

#Pretzel Snacks #sourdough pretzels #omg pretzels #pretzel nuggets

0 notes

marketerarena-blog · 6 years

Text

15 Imaginative Ways to Cook With Tomatoes

Tomatoes are in season through summer’s peak and the onset of fall (typically May through October), which means they’re ripe, ready, and perfect for incorporating into daily recipes.

But we urge you to think beyond salads and salsas. Or at least take advantage of our well-thought-out list of recipe ideas that reimagine the humble tomato.

Here are 15 ways to make ’em new again.

3 Must-try Cocktail Recipes to Celebrate the End of Summer

1. Caprese 2.0

For a summery twist on the Italian classic, chop 2 tomatoes and 2 peaches or nectarines into equal-size pieces. Toss with 1 tbsp olive oil, 2 tsp white balsamic vinegar, salt, pepper, and let the mixture hang out for 20 minutes. Arrange the salad around a globe of room-temperature burrata and garnish with torn, fresh basil leaves.

2. A Better Bloody Mary Mix

Chop 6 large tomatoes and cook in a covered pot with 2 tbsp grated horseradish and 1 tbsp each Worcestershire sauce, hot sauce, and tomato paste until the tomatoes are soft. Puree and season with lemon and lime juices, salt, and pepper. Stir in minced cilantro and dill. Chill and mix with your favorite vodka.

3. Stuffed Tomatoes

Mix 1 cup cooked couscous and 1⁄2 lb browned ground lamb in a bowl with 1 tsp each cinnamon and cumin, 1⁄4 tsp turmeric, 1⁄2 cup golden raisins, 1⁄4 cup toasted pine nuts, 1 cup chopped parsley, salt, and pepper. Stuff into 4 hollowed- out tomatoes, drizzle with olive oil, and bake at 400°F for about 45 minutes, until tomatoes are soft and slightly shriveled.

Stuffed Tomatoes With Lamb and Couscous Dorling Kindersley / Getty Images

4. Steamed Mussels

Ripe tomatoes bring brightness and sweetness to this classic dish. Saute 1⁄2 chopped onion, 2 minced garlic cloves, and 1⁄2 head chopped fennel in 2 tbsp olive oil and 1 tsp butter until soft, about 7 minutes. Add 1⁄2 cup white wine and 1 cup quartered heirloom tomatoes (or halved cherry tomatoes) and bring to a simmer. Add 1 lb mussels, cover, and steam until opened, about 8 minutes. Finish with torn fresh basil leaves.

5. Succotash

Here’s how to sweeten up this late-summer barbecue staple: Char 2 ears corn on the grill. Cool, cut off the kernels, and toss with 1 lb cooked lima beans, 2 pints halved multicolored cherry tomatoes, 1⁄2 cup chopped parsley, salt, and pepper. Whisk a dressing with 2 tbsp each roasted pumpkin seed oil and champagne vinegar, 1 tbsp each honey and Dijon mustards, and 1 minced shallot. Pour the dressing over the succotash and toss.

Fit Food: The Benefits of Tomatoes

6. Tomato Tart

Arrange thin slices of red, yellow, and green tomatoes on store-bought frozen puff pastry, overlapping them like roof shingles and leaving a 1⁄2-inch border. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Bake according to package directions, topping with 4 oz each chevre and chopped hazelnuts halfway through. Garnish with a drizzle of honey and fresh tarragon or basil.

7. 10-minute Pasta

Toss 2 pints of cherry tomatoes with 1 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Load into a grill pan and cook over direct heat on the grill until tomatoes are blistered, 7 to 10 minutes. Meanwhile, heat 1⁄3 cup extra-virgin olive oil on the stove with a pinch of red pepper and a dozen anchovies. Slowly cook until anchovies melt, then toss with the grilled tomatoes, 1 lb cooked spaghetti, grated pecorino, fresh oregano, and lemon zest.

Spaghetti With Fresh Tomato Sauce Eugene Mymrin / Getty Images

8. Fruity Gazpacho

Peak tomato season intersects with peak melon season. Bring them together in this cold soup. In a blender combine 2 cups each chopped tomatoes and chopped watermelon, 1⁄2 cup cashews, the juice of 1 lime, 1⁄2 red onion, 1 seeded red chili, 2 tbsp each red wine vinegar and olive oil, salt, and pepper. Puree until smooth, chill for 30 minutes, and garnish with fresh cilantro.

9. Smoky Salsa

Slice 2 large tomatoes in half and grill cut side down over direct heat until well charred. Cool, dice, and mix with 2 chopped avocados, 1⁄2 diced white onion, 1 seeded chopped jalapeño, a handful chopped cilantro, the juice of 1 lime, 1 tsp each ground cumin and coriander, and salt.

10. Fattoush

For an easy Middle Eastern bread salad, chop 3 heirloom tomatoes and toss with 1⁄2 sliced red onion, 1 sliced cucumber, 2 cups pita chips, 1⁄3 cup pomegranate seeds, 1 cup each chopped parsley and cilantro, 1 tsp sumac, salt, pepper, and 3 tbsp extra-virgin olive oil.

10 Protein-packed Recipes With Only 5 Ingredients Each

11. Pickled Green Tomatoes

Fill a pot with 2 cups water, 2 cups cider vinegar, 1 cup sugar, and 1⁄4 cup salt, and simmer until the sugar and salt dissolve. Put 1 tbsp yellow mustard seeds, 2 tsp fennel seeds, and 3 sprigs dill in the bottom of a 32-oz jar. Fill the jar with thick slices of green (unripe) tomatoes, pour in the hot brine, seal the jar, and refrigerate for at least a week. Layer on burgers.

12. Ceviche

In a blender, puree 1 cup each coconut milk and lime juice, 1 tsp sugar, and 1⁄2 tsp fish sauce. Pour over 12 quartered scallops, 1 pint halved grape tomatoes, and 1 minced Thai bird chili. Cover and chill for an hour, until the scallops are “cooked” through by the acidity.

13. Tomato Butter

Toss 3 halved plum tomatoes with extra-virgin olive oil and roast cut side down in a 450°F oven until caramelized, about 45 minutes. Puree the tomatoes, cool, then whip in 2 sticks salted room-temperature butter, 1 tsp minced rosemary, 1⁄2 tsp thyme, and 1⁄2 tsp crushed juniper berries. Use as a dip for raw vegetables or finisher for grilled steaks, poultry, and seafood.

14. Tangy Tomato Soup

Roast 5 lbs chopped tomatoes in a 450°F oven until caramelized, about 45 minutes. As they’re roasting, sweat onion, garlic, shallots, 1 sprig each rosemary and thyme, salt, and pepper in 2 tbsp butter. Add 2 tbsp tomato paste and saute. Add the roasted tomatoes and 1 quart buttermilk, and simmer gently for 30 minutes. (Don’t worry if the buttermilk breaks.) Cool and puree until smooth; garnish with minced chives.

Tomato Soup Shruthi Venkatasubramanian / Getty Images

15. Smørrebrød

This open-faced sandwich is go-to comfort food in Denmark. To make it, smear 1 slice of dark rye bread with creme fraiche or cream cheese and top with halved cherry tomatoes, flakes of smoked trout, a drizzle of extra-virgin olive oil, minced chives, salt, and pepper.

25 Genius Meal-prep Recipes That Will Last You All Week

https://askfitness.today/15-imaginative-ways-to-cook-with-tomatoes/

#fitnessblog

0 notes