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chaoticgabby · 4 years

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My Cheap & Relatively Healthy Grocery List for College Students

Context: I had been used to eating fast food so much because it was cheap that when I went to the doctors' they said I had high glucose content. That wasnt good. So I started eating healthier. Anyway let's skip the BS and get straight into it:

Ramen: the OG cheap food. I personally don't own ramen bc I dont like it that much, but if you want to save money this is the meal, at least add an egg or some veggies to make it healthier.

Frozen Veggies: anywhere from 50 cents to a dollar or two a bag. Can easily be kept in your freezer (if you have one) for months

Mac n' cheese: my all-time favorite. Of course, it might not be healthy for everyone to eat pasta all the time, but I do it anyway. Add some real cheese and spices for taste or chicken and veggies in it / on the side.

Other Pasta boxes (Pasta Roni, Velveeta, Hamburger Helper, etc.): basically as cheap or almost as cheap as Kraft macaroni, but maybe you arent a fan of mac n cheese.

Soup (Soup!!): Cambell's Tomato soup is often $1 a can. I like to eat mine with grilled cheese. Thats a whole ass meal. But of course you can get other soups just as cheap. Basically, any canned foods.

Canned foods & veggies: this one goes without saying. Although, the better options are sometimes $2 to $3 the same can be said for frozen veggies, but just heat these up and cook them in fried rice or just add butter and eat them aside a nice entré

Chunk light tuna: speaking of canned foods, canned tuna is soooo cheap and is a great option (if you even like tuna). Dont actually get the "pack tuna" for $1 a pack unless you want to keep it in your bag bc canned tuna is around 60 cents a can. Mix it with Miracle Whip (or mayo) and spread it over break for a good sammich.

Grilled cheese (or cheese toastie if you arent American I think??): similar to previous options, youre getting your cheese and your butter and your bread. Not as healthy as other options but way better than fast food calories.

Quesadillas: similar to grilled cheese, except spICY. My brother only eats these and he has no meal plan. I do it now too. Honestly, adding up tortillas, cheese dip, shredded cheese, & chicken is kind of costly but worth it. Also cooking chicken is annoying bc I dont have time for that. But. Yknow. A great option.

Pillsbury Crescents: a little costly, about $2+ per tube, but still fookin delicious. Also imma be real: actually havent checked the nutrition label to see if these are actually healthy. But these are sO useful. Make them by themselves for breakfast (with jam, eggs, or alone) or use the dough for other recipes. I use these with Manwich sauce, cheese, and ground beef for snacks :)

Manwiches: manwich sauce cans are $1 and although they have some sugar, its not nearly as bad as fast food. Just cook up some ground beef to go with it & maybe add cheese, sliced bread, or hamburger buns

PB&J: Another OG. I could never get tired of these. You just gotta make sure you have soft bread and the pb&j and youre good to go. Although..like.. some people apparently like theirs toasted or with different jams (I like strawberry).

Eggs!!!! : Just keep these in your fridge. Just do it. You never know when youre going to run out of food. Boiled? Scrambled? Fried? Soft boiled? With ramen? Omelet? In fried rice? Egg sandwich??? Eat them with bread, eat them with toast, eat them as a breakfast sandwich, scramble them with cheese, the list goes on. If you dont eat them often, get a smaller carton, but always have eggs! Also, for baking.

Rice, or fried rice: If you like rice, have been cooking rice for a long time, and can actually make it without burning, make sure you have rice. If you like rice but have never actually made it yourself, it takes trial and error in a pot. Or just invest in a rice cooker. Additionally, fried rice is not that difficult to learn & it fits the bill for healthy bc you can add unlimited veggies and meats. Im not here to educated you but the more ingredients, the better, is how i see it.

Fresh Food:

Fruit: I literally have "an apple a day" for breakfast. It's just good for you. Keep them in your fridge to keep them fresh. Keep one in your bag in case you get hungry. Bananas? Awesome! Use them in smoothies or a milkshake or eat them with your cereal or even with peanut butter. Possibilities are endless with fruit. Just make sure they dont spoil. Apples are OG bc they dont spoil as easily.

Vegetables: Make sure to only periodically get them so that they dont go to waste. Make some broccoli with butter & eat it alongside pasta. Or asparagus. Anything you want. Just make sure to have some with your meals sometimes. Greens are good. Additionally, carrots can get addicting if yoh eat them with ranch. The plus side is they are filling. If you have a tendency to want to munch on something: carrots.

Deli Meat / Sandwich Options: I personally dont make deli sandwiches because ham (as well as roast beef or turkey) can be expensive and then wanting to add lettuce and tomato to a sandwich sounds amazing but I'm scared they will spoil. Dont let me stop you though! Sandwiches are amazing.

Meat: you dont want to be cooking meat all the time bc it can get expensive, but the basics I always get are ground beef and chicken. I prefer "boneless skinless chicken thigh fillets" but you would need to cut off the fat. You could always get rotisserie if you arent feeling to for cooking. Also, if you're feeling expensive one week, salmon is just sooo good. I ate it with asparagus and seasoned with lemon. Delicious.

Snack / Dessert Options:

(I personally don't keep snacks or dessert in my home very often bc you dont want to binge eat. But here is what I have)

Peanut butter: classic, filling, can be potentially bad if you eat a shite ton

Nuts: peanuts, almonds, cashews, and especially pecans

Cookies: make your own, a lot of simple cookie recipes exist and it's a lot easier than you think. Baking essentials like flour, sugar, milk, and eggs are not that expensive to keep around in an apartment kitchen. Difficulties may be vanilla extract (the avg student doesnt have this lying around) a baking sheet, a big bowl, and possible a whisk. Store bought cookie dough isnt too bad either.

Box-cakes / box-brownies: simple and easy. Takes a few eggs sometimes and some oil, milk or water. The same goes for pancake mix. Honestly, I had an out-of-country roommate and he had never heard of boxed cake mix or brownie mix. They always made from scratch where he lived.

Low-calorie ice cream: okay ice cream can be pretty expensive and filled w/ added sugars. I used to eat this strawberry icecream sweetened with stevia and it was SO delicious, but I couldnt find that at my grocery store. Other options are "low-calorie" ice cream or "no added sugars" ice cream. I have one of these and the thing abt it is that its just the right amount of sugar to taste like ice cream and the neat thing is that you dont feel like binging it bc it doesnt have addicting added sugars.

Milkshakes / smoothies: this is a tough one bc me and most other students dont own a blender or juicer. I personally get my smoothies from a local smoothie place that only uses fresh fruit and then I ask not to add the natural sugars bc it is sweet enough with the fruit. Natural smoothies are delicious & I find that you can kind of make then if u freeze your fruits and blend w a fork. "Handmade" milkshakes are actually super easy w this method.

Yogurt: just...mmm.

"Healthy" snack food section, often called the gluten-free aisle: im not too experienced with this and im sure they have added sugars too but what I do know is I tried these gluten free oreos once and they were delicious

Fruits: I mentioned earlier but apples are great snacks

Veggies: also like I said earlier, carrots are great snacks. Not exactly a veggie but possibly potatoes for a meal or snack.

Granola Bars: for when youre too lazy to keep up with fruit and if fruit will spoil, granola bars (they healthy kind, not the chewy sugary kind) are so good to have in your pantry or keep in your backpack for a snack (and to keep you from on campus temptations). Also I used Nature Valley ones instead of cereal. They actually dissolve and are delicious with milk, since some cereals are so sugary.

Since my last college tips post got some notes I figured I'd keep writing these advice posts. For reference, I am hoping to become an RA next year at my college, so I'm not just speaking out of my ass. I generally have experience at college thus far and want to help students.

#Im American and Im not Vegan so sorry if this didnt help non americans and definitely not vegans :(#college tips #college advice #life hack #healthy living #food

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asecondyelping · 4 years

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Black Angus Steakhouse

⭐️⭐️⭐️⭐️⭐️

Ever wake up Sunday morning with the "steak starvies"? I'm sure you have. Abby and I woke up one Sunday morning in October and felt a particularly sharp craving for some of that true steak, the kind a real cattleman would fix over a desert wood fire, under a full coyote moon, sitting under a canopy of desert pricklies. Luckily for us, down the freeway from our church proudly stood a steakhouse made entirely out of wood (remember those?) like it could've been erected in the Old West by a herd of cattlemen. Don't forget- Hayward is an Old West Town in it's own right and tucked next to the H&R Block, a simple memorial to heavenly steaks and dusty cattlemen still stands. Abby and I got there early and eager, so we had to wait a few minutes. When the doors swung open at 11a.m., we swaggered in and were promptly seated.

We opened up our slippery menus (usually a good indicator of the juiciness of the steaks, trust me) and took a gander at the selections. I already knew what I was getting. I had to order a 16oz. cut of the Ribeye Steak. Medium Rare. Typically, I'd order up a Pittsburgh Rare cut of steak, but I've been having some health problems with my colon and my doc advised me to "Give up red meat or there would be hell to pay". I think Medium Rare instead of Pittsburgh Rare is a good enough step in the right direction. I only bring this up because I think it's proof that I would know what a good steak is having eaten enough to be officially prohibited lol. Along with the steak came a choice of two sides. I ordered the Traditional Baked Potato and Steak Soup. The missus ordered the Cobb Salad, which I wasn't expecting since we came in hungry for slabs of cow, but hey, we are all entitled to a change of heart I suppose. We handed the menus over to our delightful waitress who, after placing our order, walked back with a warm round loaf of native grain bread seeded with what looked and tasted like barley. This wasn't my first rodeo. I knew the deceptive friendliness of that loaf. I've made the mistake before of filling up on the delicious and complementary bread so much so I couldn't finish my steak. That wasn't going to happen this time, I vowed… as I mashed another buttered hunk into my mouth.

The soup came out first. A delightful little stew of barley, kidney beans, and cubes of beef. The aroma alone took me back to a campfire dinner I had with my family as a kid out on outskirts of Vista, California, putting cans of Campbell's Chunky directly on the coals to heat up. I had a few spoonfuls of the slurry before I had a thought: it tasted EXACTLY like Campbell's Chunky, just like my dad used to make on those camping trips back in the day! I believe that taste can be a powerful channel for nostalgia and Black Angus's Steak Soup was a slow flood of boyhood memories.

Though I knew I had a massive platter of steak on the way, I basically inhaled that stew in 2 minutes flat, which is remarkable now that I think of it considering it seemed like the recipe called for 8 ounces of everything in the kitchen roughly blended together with a stick of butter throw in. It was not light. At this point, I was seriously doubting that I could manage to finish a 16 oz'er along with potato. As I glanced around nervously for the waitress touting my impending meal, my eyes landed on a television screen hung above our booth; an infomercial for the Copper Chef was on! In fact, it was playing on all the TVs hung on walls of Black Angus! Imagine that… at a steakhouse, watching the Copper Chef fry up steaks, hot dogs, corn on the cobs, and potatoes au gratin in the same pan. Actually, a few minutes of watching Copper Chef was all I needed to regain my "zeal for the meal". Just as though my stomach had sent out a specific frequency only audible by experienced waitstaff, our server appeared around the corner with our plates followed by an older lady that seemed like the owner of the establishment.

Abby was looking dumbfounded at the size of her Cobb Salad. I love gazing across the table and seeing Abby's face light up like that. It happened at Romano's Macaroni Grille, and it happened at the Nordstrom Cafe. Just typing this part makes my heart swell :' >. This is why you should take your lady to decent restaurants, fellas. I looked down at my own plate with tantamount dumbfoundedness. The ribeye had a beautiful cross-hatch char on it and the potato was split in the middle and in it burbled butter and sour cream. The presentation was incredible. Turns out, the older lady that looked like she was the owner was one of the most special members of the staff: she came out from the back of the Black Angus whenever someone ordered the 16 oz rib to personally deliver it. She took a special silverware setting out from her back pocket and placed the knife in my right hand, the fork in my left hand, and unrolled the napkin onto my lap. "Sir, would you mind slicing into your steak to confirm the doneness for me?", she said. Just wow. This had never happened to me at a Black Angus before. I cut into my steak (with some difficulty admittedly, the knife was really not very sharp I think) and it indeed was cooked to a perfect Medium Rare. She nodded and a proud smile broke discreetly onto her face. "Enjoy you steak sir, and madame, I hope you enjoy your Cobb Salad."

Everything after that was a blur. Bite after bite went into my mouth and I chewed every piece as if I was gnawing through a rope that bound me to a sinking ship. I ordered extra butter upon extra butter and drowned my potato in it. Steakhouses probably have access to really good butter, now that I think of it. I couldn't recall now, but it seemed that Abby was grimacing at me through the haze. She says now that she was smiling, so maybe I am just projecting, but I was unashamedly just devouring my meal like a nasty scoundrel. To tell you the truth, I don't quite remember the taste of the steak. I knew it must have tasted good, since I was tearing it to bits, but I honestly was more spurred on by the act of chewing the meat. "Steak Starvies" really means "I am starving for steak". I just remember my vision had dimmed to a tunnel that framed everything with a lurid glow. I should wrap this review up here actually, I'm sorry it's so long! I'm getting hungry again ahaha!! Anyway, if you're ever looking for a traditional American Western restaurant for the domesticated cowboy within, hop on your horse (or get in your car) and mosey on over to the Hayward Black Angus where they'll treat you right and ask you if they're doing a good job. It's right off the freeway! Oh, and I finished the steak and potato :)

Abby’s take: you know it’s going to be a good Sunday when the day begins at Black Anus. Unfortunately, they do not yet have a country breakfast menu, but they do open at 11am ! Perhaps true steakmen don’t see a need for labels when it comes to steak, unlike us city people. To the true steakman, steak is steak no matter the hour or gender. It seemed we were not the only patrons who wanted to begin Sunday in the atmospheric American darkness of a high-end ranch house. A fine way to escape the fast paced city life, slow down and take some notes from the locals! It really is a different way of life over at the steakhouse... I myself have always dreamt of country living. Blame it on my freckles, or my collection of Kenny Chesney fan fiction, I have always wondered if I was meant for the farm.

I ordered the vegetable Cobb, curious to try a “Country” take on a “City” classic. It was delectable! The cuisine equivalent of the musical masterpiece “Old Town Road”. I’m hoping Kenny Chesney is able to hop on that horse as well, perhaps accompanied with the always masterful Marshall Mathers (M&M). Those two on a musical horse would be quite the sight and sound!

The hubby, perhaps in an attempt to impress the locals, ordered a steak, medium rare, with no cityman dizzle-dazzle-add ons or subtractions. I for one, was impressed with his restraint, and took the moment to reflect. How accustomed have we city people become, to custom orders - “no tomatoes, no gluton” even picking and choosing particular Kenny Chesney songs to purchase from the ITune store, instead of purchasing the whole album. While I so enjoyed the cob salad remainders we took home, this lesson may have been my most valuable “takeaway”.

Local tip: “No Shoes, No Shirt, No Problems” is a great starter album for the Kenny Chesney novice.

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easyfoodnetwork · 4 years

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How to Stock a Pantry

A shopping list to make your cooking that much better

With the restaurant world continuing its devastating free-fall and more cities issuing stay-at-home orders, it’s a fair assumption that you will be cooking at home, potentially more than ever.

If you’re used to going out to restaurants, this can feel like a jarring transition at first. Professional chefs are professionals for a reason; they have an arsenal of techniques and ingredients that few home cooks — even the most enthusiastic ones — can match. That said, there are a few things you can do to load your pantry with both the basics and a few restaurant-style secret weapons to take your home cooking to the next level.

A few things to keep in mind: There is no one-size-fits-all shopping list. Take a look at what you already have, and think about how you actually eat. Sure, beans are so hot right now, but do you like beans? Be realistic with your cooking plans and ability — if spending hours on an intricate pastry project is soothing for you, by all means, but if you just need to get a meal on the table for you and your family, that’s absolutely okay too. Not every meal needs to be blockbuster; even the most food-obsessed among us sometimes just eat to live.

When it comes to shopping, make a list and have a plan so you can get in and out of the store quickly. If the store doesn’t have what you need, it’s probably not worth going to another — be flexible and try something you maybe wouldn’t have picked up before. It’s also worth noting here that many restaurants are selling pantry items and produce as part of their takeout packages — check their Instagrams or websites for up-to-date info on where to shop.

Stocking your pantry: the basics

Consider these items the foundation of a well-stocked kitchen — essential building blocks to cooking all kinds of dishes. Many of the items here are shelf-stable, and we’ve provided tips for shopping and storing meat, dairy, and produce as well.

Pasta and grains

Long pasta, short pasta, tubular pasta — whatever you can get your hands on, really.

Grain-wise, rice is an obvious choice (short and long grain, all colors), but don’t forget whole and ancient grains like farro, barley, bulgur, freekeh, and quinoa.

Canned and jarred goods

Canned tomatoes (whole provides the most versatility — you can always crush or blend them yourself)

Coconut milk for enhancing soups and curries, cooking rice, or poaching meat

Stock/broth (though you can also make your own, it doesn’t hurt to have backup)

Jarred salsas/simmer sauces (great for tying together a bunch of refrigerator loose ends in a pot)

Nut butters

Pickles

Condiments (mustard, jam, soy sauce, etc.)

Beans and legumes

Nutritious and long-lasting, and can be eaten on their own, or added to soups, stews, salads, stir-fries, and more. Dried beans are all the rage, and generally taste better if you’re willing to put in the time to cook them, but canned also work.

Yes, you should definitely get chickpeas and cannellini beans, but don’t forget lentils, split peas, and black-eyed peas, too.

Baking supplies

Flour (and alternative flours if that’s how you roll)

Sugar (brown, white, confectioners)

Baking soda and powder

Yeast for that bread you’re going to make

Bread

Homemade or not, can be pre-sliced and frozen for easier heating

Oil, vinegar, spices

Olive is standard, though grab canola too, which is better for high-heat cooking.

Vinegar (apple cider and rice are good starting points)

Whatever spices you frequently cook or bake with — allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.

Produce

Lemons, limes, onions, garlic, and root vegetables (potatoes, squash, carrots, beets) last a long time.

Hearty greens like kale and collards will keep for a week, as will most uncut fruit.

Frozen fruit and veggies are also an option, and you can do it yourself — on the fruit front, berries, bananas, and mango do well; veggie-wise, peas, corn, kale, and edamame are easy to throw in a plastic bag, squeeze all the air out, and pop in the freezer.

Fresh soft herbs such as parsley, cilantro, and mint can keep for up to a week if washed, dried, and covered loosely in the fridge. If a bunch is on the verge of collapsing, blitz it into pesto, chimichurri, or an herby vinaigrette. Fresh herbs can also be chopped or pureed with oil and frozen in ice cube trays.

Dairy and eggs

Hard cheeses like Parmesan (in block form) last for weeks; cheddar, Gruyere, and feta are also safe bets.

Eggs are good for breakfast, baking, and tying a bowl of odds and ends together; they keep in the refrigerator for several weeks, as does butter (which also freezes well).

Meat and seafood

The best meats to freeze are cuts that can stand up to a long cook (braising or roasting) without losing their integrity — think ground meat, bone-in chicken legs and thighs, beef brisket or chuck. Frozen shrimp and fish filets are also convenient to keep on hand.

Stocking your pantry: the not-so-basics

Consider these your next-level flavor enhancers — not strictly essential but the welcome-if-you-can-get-’em ingredients that chefs frequently employ to add more depth, spice, tang, or zip to a dish.

Texture boosters

Fried shallots: Fried shallots make it easy to add crunch to rice and noodles, salads, and baked pastas or casseroles. Buy a big bag at an Asian grocer, or turn to the classics (French’s fried onions) in a pinch. They’re also easy (if a little time consuming) to make yourself if you bring home enough shallots from the market.

Chile oil/chile crisp: Add a spicy, garlicky, crunchy kick to everything from rice to veggies to chicken and fish. If you’re feeling frisky, try it on vanilla ice cream.

Fermented and pickled things

Kimchi, sauerkraut, pickled beets, and miso are all instant flavor enhancers and keep indefinitely in the fridge. Miso in particular is a versatile umami-booster that’s at home in soup, marinades, cookies, and more.

Preserved lemons: They last forever, add a cured citrus brightness to stews, curries, grain dishes, and more, and are easy to make.

Cured meats and tinned seafood

Tinned fish: anchovies for melting into sauces and dressings; sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.

Charcuterie: In addition to being good snacking material, cured meats like salami and smoked meats like bacon keep well, and can be added to broths and stir-fries, and baked into or on top of bready things.

Spreads and stir-ins

Fancy dairy: Labneh and/or creme fraiche are exactly the type of rich, creamy, tangy, dairy-based comfort that can pump a dish up. Throw a dollop on top of roasted vegetables, soups, or baked goods.

Tahini: Use the creamy ground sesame paste in salad dressings, veggie dips, and baked goods.

Next-level seasoning

Turmeric: It’s been popular in India for thousands of years, and with good reason — its vibrant golden hue and electric flavor enhance everything from curries to cakes to eggs to smoothies.

Harissa: A spicy North African chile paste that zips up sauces, eggs, marinades, dips, stir-fries, and more.

Finishing salt: Kosher salt is the type most commonly called for in recipes, but finishing dishes with a sprinkle of flaky sea salt (Maldon for purists, Jacobsen’s for modern tastes) is an easy way to feel fancy at home.

Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photo credits: Kale photo, Lew Robertson/Getty; Olive oil photo, George Clerk/Getty; Dried pasta photo, Brian Hagiwara/Getty; Loaf of bread photo, Diamond Sky Images/Getty; all other product images courtesy vendors

from Eater - All https://ift.tt/33WrJIp https://ift.tt/3bDwREc

A shopping list to make your cooking that much better

With the restaurant world continuing its devastating free-fall and more cities issuing stay-at-home orders, it’s a fair assumption that you will be cooking at home, potentially more than ever.

Stocking your pantry: the basics

Pasta and grains

Long pasta, short pasta, tubular pasta — whatever you can get your hands on, really.

Grain-wise, rice is an obvious choice (short and long grain, all colors), but don’t forget whole and ancient grains like farro, barley, bulgur, freekeh, and quinoa.

Canned and jarred goods

Canned tomatoes (whole provides the most versatility — you can always crush or blend them yourself)

Coconut milk for enhancing soups and curries, cooking rice, or poaching meat

Stock/broth (though you can also make your own, it doesn’t hurt to have backup)

Jarred salsas/simmer sauces (great for tying together a bunch of refrigerator loose ends in a pot)

Nut butters

Pickles

Condiments (mustard, jam, soy sauce, etc.)

Beans and legumes

Yes, you should definitely get chickpeas and cannellini beans, but don’t forget lentils, split peas, and black-eyed peas, too.

Baking supplies

Flour (and alternative flours if that’s how you roll)

Sugar (brown, white, confectioners)

Baking soda and powder

Yeast for that bread you’re going to make

Bread

Homemade or not, can be pre-sliced and frozen for easier heating

Oil, vinegar, spices

Olive is standard, though grab canola too, which is better for high-heat cooking.

Vinegar (apple cider and rice are good starting points)

Whatever spices you frequently cook or bake with — allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.

Produce

Lemons, limes, onions, garlic, and root vegetables (potatoes, squash, carrots, beets) last a long time.

Hearty greens like kale and collards will keep for a week, as will most uncut fruit.

Dairy and eggs

Hard cheeses like Parmesan (in block form) last for weeks; cheddar, Gruyere, and feta are also safe bets.

Eggs are good for breakfast, baking, and tying a bowl of odds and ends together; they keep in the refrigerator for several weeks, as does butter (which also freezes well).

Meat and seafood

Stocking your pantry: the not-so-basics

Texture boosters

Chile oil/chile crisp: Add a spicy, garlicky, crunchy kick to everything from rice to veggies to chicken and fish. If you’re feeling frisky, try it on vanilla ice cream.

Fermented and pickled things

Preserved lemons: They last forever, add a cured citrus brightness to stews, curries, grain dishes, and more, and are easy to make.

Cured meats and tinned seafood

Tinned fish: anchovies for melting into sauces and dressings; sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.

Spreads and stir-ins

Fancy dairy: Labneh and/or creme fraiche are exactly the type of rich, creamy, tangy, dairy-based comfort that can pump a dish up. Throw a dollop on top of roasted vegetables, soups, or baked goods.

Tahini: Use the creamy ground sesame paste in salad dressings, veggie dips, and baked goods.

Next-level seasoning

Turmeric: It’s been popular in India for thousands of years, and with good reason — its vibrant golden hue and electric flavor enhance everything from curries to cakes to eggs to smoothies.

Harissa: A spicy North African chile paste that zips up sauces, eggs, marinades, dips, stir-fries, and more.

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#Blogger #cooking #Eater #food #recipes

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hellohackedtechposts · 4 years

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35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make | Real Simple

Whether you’ve been a vegetarian for years or you're just in the mood for something meat-free this evening, we've got you. This roundup of easy-to-make meatless recipes is anything but rabbit food. Each delicious idea is super satisfying (think: buttery pappardelle with pumpkin and caramelized onions, tacos with goat cheese, potato pierogi with sauteed cabbage and apples, and more) and—we promise—won't leave you wondering whether you should order a pizza to get full. After all, a plant-based meal plan is better for your body and for the planet. So grab that chef's knife (chopping ahead!) and let's get after it. RELATED: 22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey Cauliflower Tartine With Romesco Sauce This delicious open-faced sandwich may look fancy, but we promise it's super easy to make. You'll start with the delicious combination of Romesco and cauliflower, then add golden raisins and fresh parsley to the mix for a bright—and subtly sweet—kick. Don't love one (or both)? No problem: you can use cilantro and chopped dates instead. Get the recipe: Roasted and Pickled Cauliflower Sandwiches With Romesco

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Eggplant-Mushroom Meatball Sub Talk about a trifecta: this recipe combines eggplant meatballs, salty-savory mushrooms, and fluffy whole-wheat hoagie buns. These sandwiches are so flavorful, your dinner dates will wonder why they ever ate meatball sandwiches with actual meat in them. Get the recipe: Eggplant-Mushroom Meatball Sub

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Flaky Mushroom and Gruyère Tarts An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party. Get the recipe: Flaky Mushroom and Gruyère Tarts

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Slow-Cooker Vegetarian Chili With Sweet Potatoes Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite. Get the recipe: Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Thai Curry Vegetable and Tofu Soup Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note. Get the recipe: Thai Curry Vegetable and Tofu Soup

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Roasted Eggplant With Miso and Sesame Seeds In this Asian-inspired recipe, the eggplants roast at high heat, making the outside skin crispy and the inside succulent. The rich miso dressing gives it a salty umami flavor that’s sure to be a crowd-pleaser. Serve over a bed of cooked whole grains (like brown rice or farro) with lots of fresh herbs for an easy and impressive vegetarian meal. Get the recipe: Roasted Eggplant With Miso and Sesame Seeds

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Tofu and Vegetable Curry With Rice When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice. Get the recipe: Tofu and Vegetable Curry With Rice

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Roasted Eggplant and Olive Pasta Salad Who doesn’t love pasta salad? Salty olives and feta cheese combined with fresh tomatoes, chewy pasta, and tender cubes of roasted eggplant make this the perfect satisfying and healthy lunch or dinner. The longer it sits, the more the flavors meld together, so make extra and eat well all week long. Get the recipe: Roasted Eggplant and Olive Pasta Salad

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Mustardy Kale Salad With Roasted Sweet Potato and Apple Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands. Get the recipe: Mustardy Kale Salad With Roasted Sweet Potato and Apple

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Spicy Coconut Noodles To make this dish’s easy Asian-inspired sauce, simply combine the coconut milk, tomato paste, chili powder, salt, and chili paste in a large saucepan. Stir the fettuccine or rice noodles into the sauce, toss, and top with scallions, sprouts, basil, and coconut to add depth of flavor. Get the recipe: Spicy Coconut Noodles

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Vegetarian Tacos With Goat Cheese These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein. Get the recipe: Vegetarian Tacos With Goat Cheese

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Buttery Pappardelle With Pumpkin and Caramelized Onions Don’t settle for a simple spaghetti with marinara sauce just because you’ve chosen not to eat meat. Instead, use seasonal ingredients to put a sophisticated spin on pasta night. In this dish, sautéed pumpkin and caramelized onions add fancy flair and a hint of natural sweetness, while rosemary lends an earthy note. Get the recipe: Buttery Pappardelle With Pumpkin and Caramelized Onions

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Barley and Lentil Salad With Goat Cheese To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles. Get the recipe: Barley and Lentil Salad With Goat Cheese

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Cheese Tortellini With Spinach, Peas, and Brown Butter Melt butter in a saucepan and let it cook until the milk solids begin to brown to create a nutty and intensely rich sauce. Add the spinach and tomato and cook until the spinach is wilted and the tomato starts to soften. Stir in the cheese tortellini and peas, and then finish with a dose of lemon juice and a sprinkling of fresh zest. Get the recipe: Cheese Tortellini With Spinach, Peas, and Brown Butter

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Portobello Mushroom Burgers With Oven Fries This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. Get the recipe: Portobello Mushroom Burgers With Oven Fries

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Stuffed Portobello Mushrooms With Feta and Almonds Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. Get the recipe: Stuffed Portobello Mushrooms With Feta and Almonds

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Sweet Potato and Apple Soup With Cheese and Walnuts Spiced with nutmeg, this cream-free soup of pureed sweet potatoes and apples makes a warm, comforting meal to enjoy on cold autumn nights. Serve the subtly sweet soup with a spread of blue cheese, walnuts, crackers, and sliced apples. Get the recipe: Sweet Potato and Apple Soup With Cheese and Walnuts

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Polenta-Stuffed Poblano Peppers Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through. Get the recipe: Polenta-Stuffed Poblano Peppers

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Slow-Cooker Bean and Spinach Enchiladas This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day. Get the recipe: Slow-Cooker Bean and Spinach Enchiladas

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Potato Pierogi With Sauteed Cabbage and Apples Store-bought potato-and-onion pierogi make this comfort meal easy to prepare. While the pierogi cooks, whip up the tangy cabbage side by sautéing together the onion, apple, cabbage, and vinegar until slightly wilted but still crunchy. Serve the pierogi atop the cabbage mixture with sour cream on the side. Get the recipe: Potato Pierogi With Sauteed Cabbage and Apples

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Thai Spiced Tofu Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans. Get the recipe: Thai Spiced Tofu

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Vegetable Shepherd’s Pie Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree. Get the recipe: Vegetable Shepherd’s Pie

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Butternut Squash Flat Bread With Cheddar and Pine Nuts Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party. Get the recipe: Butternut Squash Flat Bread With Cheddar and Pine Nuts

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Pasta With Kale and Walnut Pesto This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta. Get the recipe: Pasta With Kale and Walnut Pesto

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Zucchini With Quinoa Stuffing Skip traditional breadcrumbs and stuff hollowed out zucchini halves with protein-rich ingredients—like quinoa, beans, tomatoes, and almonds—to craft a nutritional meal that’s both vegetarian and gluten-free. Get the recipe: Zucchini With Quinoa Stuffing

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Baked Polenta With Mushrooms and Gorgonzola Instant polenta tastes just like the homemade variation when it’s stirred with butter, cream cheese, and sharp gorgonzola. To make the dish even more decadent, top with an earthy mushroom mixture and the remaining crumbled gorgonzola before baking. Get the recipe: Baked Polenta With Mushrooms and Gorgonzola

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Vegetable Fried Rice Put down the phone—this takeout fake-out is full of fresh vegetables and so much better than the real thing. To make your own, first sauté the vegetables until tender but still slightly crispy, and then add cooked rice, scallions, and a homemade soy sauce mixture. To finish the dish, stir in scrambled eggs. Get the recipe: Vegetable Fried Rice

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Beets, Spinach, and Goat Cheese Sandwich Whether you’re packing lunch or prepping a light dinner, this loaded sandwich features layers of creamy goat cheese and nutrient-rich vegetables, like beets and spinach. If your beets come with beet greens, swap them for the spinach to save on ingredients and decrease your food waste. Get the recipe: Beets, Spinach, and Goat Cheese Sandwich

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Black Bean Soup With Roasted Jalapeno Salsa This black bean soup is easy to make in a single pot and takes just 35 minutes from start to finish. Top the protein-packed meal-in-a-bowl with a homemade salsa made with cilantro, lime juice, chopped onions, and charred jalapenos, which lend a deep, smoky flavor. Get the recipe: Black Bean Soup With Roasted Jalapeno Salsa

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Butternut Squash Salad With Hazelnuts and Blue Cheese Roasted squash and toasted hazelnuts add a rich, nutty flavor to this sensational main-course salad, while the red onion and creamy blue cheese provide a contrasting bite. Complete the salad with a drizzling of tangy homemade vinaigrette. Get the recipe: Butternut Squash Salad With Hazelnuts and Blue Cheese

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Peanut-Squash Stew This stew’s secret ingredient—smooth peanut butter—gives the dish a complex nutty flavor. If you’re feeding meat-lovers, too, split the finished product in half and add cooked chicken breast to one portion. When ready to serve, ladle the stew on top of rice and sprinkle with chopped roasted peanuts. Get the recipe: Peanut-Squash Stew

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Smashed White Bean and Avocado Club Roughly mash canned white beans with oil, salt, and pepper to create this sandwich’s flavorful spread (if you’re in a hurry, use store-bought hummus instead). Then, stack the open-faced sandwiches with crunchy cucumbers, red onions, sprouts, and avocado slices. Get the recipe: Smashed White Bean and Avocado Club

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Spinach and Goat Cheese Frittata Frittatas are protein-packed and versatile. Don’t like spinach? Just swap in your favorite veggies and herbs instead. To round out the meal—whether a light dinner, lunch, or brunch—serve a slice of the frittata with a simple green salad and a slice of thick country bread. Get the recipe: Spinach and Goat Cheese Frittata

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Spinach and Ricotta-Stuffed Shells Pack jumbo pasta shells with a mixture of ricotta, chopped baby spinach, and parmesan cheese and place in an oven-safe baking dish. Top with your favorite jarred marinara sauce, sprinkle with shredded mozzarella cheese, and bake until the cheese begins to brown and bubble. Pair the rich and creamy dish with a simple green salad. Get the recipe: Spinach and Ricotta-Stuffed Shells

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Chickpeas With Chard and Pan-Roasted Tomatoes To draw out the fresh flavor of the tomatoes (even out-of-season fruits), place them cut-side down and cook, shaking the pan occasionally, until browned and softened. Then, add the chard, raisins, chickpeas, and fresh lemon juice and cook until heated through. Serve the flavorful stew over a bowl of rice. Get the recipe: Chickpeas With Chard and Pan-Roasted Tomatoes. Read the full article

#Food

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theurbanologist · 7 years

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From Haute Cuisine to Hot Dogs

My first restaurant experience in Chicago was when I walked into Morry’s Deli on 55th and Cornell in Hyde Park. I was hungry and they sold me a bagel of dubious quality along with a hefty slab of cream cheese which in form and substance resembled the celebrated U-boat that draws visitors from near and far to the Museum of Science and Industry a few blocks away.

I didn’t give up and I later found the joys of Hyde Park favorites such as the Medici, Siam Thai, and Ann Sather’s. My favorite restaurant in Chicago remains the Valois Cafeteria where you’ll “see your food” and pick up breakfast for under $6.

This is a rare feat in these increasingly pricey times, no?

It was with great anticipation that I picked up the Chicago Food Encyclopedia, which covers a vast range of culinary territory from O’Hare Airport down to the one and only Calumet Fisheries.

Ably edited by a who’s who of Chicago food writers (including Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen), the book is an expert antidote to an increasingly crowded world of banal blather regarding cuisine.

I reached out to Bruce Kraig (PS: He’s the author of Hot Dog: A Global History) for a set of meditations on crafting this work, hot dogs, and related matters.

He did not disappoint.

Why the Chicago Food Encyclopedia? Can you say a little about the project’s origins?

The story I like to tell is this: I have worked on encyclopedias before as the Senior Editor of the Oxford Encyclopedia of Food and Drink in America and have written entries for a number of others. When Andrew F. Smith, with whom I worked, told me that he and friends were editing a New York food encyclopedia, called Savoring Gotham, I knew that we in the Second City had to do something: New York is a great food city but Chicago holds prime place as historically America's food collection, production and distribution center AND it is now America's leading restaurant city. The world should know it, and now with the Encyclopedia it will.

Immediately upon this inspiration smacking me I emailed Colleen Sen my friend and collaborator on our book Street Food: Everything You Need to Know About Open-Air Stands, Carts, and Food Trucks Across the Globe asking what she thought. Yes, she said, she had had exactly the same idea. Colleen is one of the world’s leading authorities on the history of Indian food and has written entries for lots of encyclopedias.

She said that we'd have to work fast to try to beat the New Yorkers (we missed but not by too much in university press publishing terms). Because I work with the University of Illinois Press and as a friend of the editor-in-chief, why not expedite matters and take it to them, we thought. We quickly wrote a proposal and brought it to the U of I Press. They quickly agreed – about 10 minutes and we were off and running.

Because we'd done this kind of book before, Colleen and I drew up a tentative headword list and began thinking about possible contributors. We knew lots of people, but one name came up more often than most, our old friend Carol Haddix. She had actually written a book about the Chicago dining scene from 1980 to the present and as the former and long-time multi-award winning editor of the Chicago Tribune food section she knew more about the current state of Chicago food than we did. And she knew lots of potential writers, many of whom had written article for her in the past. It did not take to long for Colleen and I to say to each other, let's ask Carol to join us as co-editor. She agreed and thus our happy editorship began.

In reality I'd been talking about a Chicago book with the U of I Press for years. Other collaborators didn't work out and I was too busy writing other books and lots more papers and articles to really get into the project.

As you likely know, Carol had me put together a Chicago food history timeline for the Tribune's sesquicentennial - it is the basis of the encyclopedia's timeline and chronological order, so I'd been working on the earlier era for some time. When this project occurred to us it seemed just right to finally get a volume with the right people to tell the full story that I could not do on my own, or at least as well as this. Second, Andy Smith and the New Yorkers are old friends and I did entries (on guess what?) for Savoring Gotham, but we still wanted to compete with them.

Your introduction is a masterful overview of Chicago’s diverse and complex relationship with food (prepared or otherwise). Were there any sections that didn’t make the cut for this section of the book?

Thank you. The only restriction we had was on length. The full history of Chicago’s food is deep and complex, more than one book-length treatment. The introduction is brief guide to a fuller history that lies within the entries themselves. Look at the ones on labor, fin de siècle diets, literature or cookbooks as examples. These, too, are brief but serve to fill out more of the story.

As I read the entries, I saw old friends that have left us, including the Cape Cod Room, Gordon, and the original Pump Room. Do you have a few favorite restaurants that are no more?

I put this to my colleagues. Here’s what they said:

Carol: I would like to go back in time and visit the original Glunz Tavern on Wells Street in the late 1800s, and then compare it to the family’s recent resurrection of the tavern.

Colleen: I would like to have visited Rector's restaurant at corner of Clark and Monroe to try the oysters and the rich fin de siecle food.The old Maxim's -- it was terrific. When I was in NYC in the late 60s Ashish [her husband, a professor at UIC] would go by himself and order a bowl of billibi soup and a dessert. He'd go very early just as they opened so he wasn't interfering with the regular clientele. The total cost was around $5.00

Bruce: I agree about classic old restaurants-Kinsley’s, the Boston Oyster House, and the early-day Henrici’s. But I’d also like to go to one of the Toffenneti’s because they remind me of places I visited in my youth in NYC, like Schrafft’s…and in fact Toffenetti’s in Times Square.

Colleen and I agree that we’d like to visit places discussed in John Drury’s 1931 classic Dining in Chicago. As Colleen says: “… one of the Japanese restaurants mentioned was: Mrs. Shintani's which specialized in sukiyaki. In 1939 Mrs. Football opened a Japanese restaurant on Oak street that served fish dinners "marinated in a special sauce." I'd like to have tried both.

We have to take on a very important topic in this interview: Hot Dogs. Your entry only uses the word ketchup once and that’s in reference to French fries.

I thank you for this.

American tomato ketchup is an abomination. Other earlier ketchups, on the other hand, like nut versions, well that’s another story.

How difficult was it to craft this entry?

If you are asking me about the hot dog entry, the only problem was cutting it down-we did impose word limits on ourselves.

Second part: When I came to Chicago you could buy a hot dog on State Street in the Loop. Now there are no carts selling hot dogs in the Loop. What can we do to remedy this problem?

As we emailed each other, once upon a time street food was common in and around the Loop. What needs to be done is political action to get the Aldermanic council and mayor to allow street food carts and stands. New York is an example (though flawed). Putting them on South State Street would increase foot traffic greatly and not interfere with the relatively few restaurants in the area.

What restaurants from Chicago’s past would you like to visit if time travel were a viable option?

See above.

As an expert, can you offer up a few restaurants you’d recommend to folks with a penchant for experiencing just a small sample of Chicago’s culinary scene?

Also from my colleagues:

Carol: To get a quick taste of Chicago’s current, more casual restaurants, head to the Food Revival Hall, 125 S. Clark, where you can sample from stands selling great barbecue, fried chicken, tacos, and even dessert (from well-known chef Mindy Segal of HotChocolate restaurant.)

Colleen: Re Drury, one of the Japanese restaurants mentioned ws: Mrs. Shintani's which specialized in sukiyaki. In 1939 Mrs. Futaba opened a Japanese restaurant on Oak Street that served fish dinners "marinated in a special sauce." I'd like to have tried both.

I would have recommended Katsu's but it is about to close. Tank Noodles at Argyle and Broadway serves great banh mi. Of Indian restaurants, hard to say since they change all the time. Gharib Nawaz on Devon and near UIC is very popular for its very inexpensive and pretty good Indian food.

Bruce: You know that I would say Chicago’s historic hot dog stands: Jim’s Original and the nearby Express, Jimmy’s on Grand (Depression dogs), and the best pure Chicago stand, Murphy’s on Belmont. That’s Chicago’s ongoing food history.

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jimdsmith34 · 6 years

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40 Genius Recipes With Three Ingredients or Less That ANYONE Can Make

How many times have you looked at a recipe and thought it looked great only to discover that the list of ingredients was a mile long and would cause even an Iron Chef to roll their eyes and stick a frozen pizza in the oven? Exactly.

Cooking doesnt have to be complicated and it can be delicious with only three ingredients or less. Now, were not talking about peanut butter and jelly or a bowl of cereal with milk although theres nothing wrong with those but rather more innovative creations like Nutella cake, jalapeno poppers, pulled pork, and ice cream.

Youll wonder, Why didnt I think of that?

One Ingredient Banana Soft Serve

Via: The Kitchn

The recipe that has been sweeping the Internet for the past couple of years is so simple its not even a recipe.

Its actually frozen bananas thrown in the food processor until they reach the consistency of soft serve ice cream. Seriously.

Its really that good, and the possibilities for modifications are endless peanut butter, cookies, other fruit, and so many other things.

Youre welcome.

Shells and White Cheddar

Via: She Makes and Bakes

Forget the blue box. Make thisstovetop version in which you slowly cook the pasta right in the milk, so it gets super creamy. Then just stir in cheese and the sauce makes itself.

Salted Caramel Truffle and Chocolate Fudge Brownie Pie

Via: Chelseas Messy Apron

This looks complicated, but it really only requires a graham cracker crust, a tub of chocolate and caramel ice cream, and toppings. You. Are. Welcome.

Three Ingredient Tomato Soup

Via: Enjoy Tribute

Soup with just tomatoes, onions or peppers, and olive oil. It doesnt get any simpler than that.

Peanut Butter Waffle Sandwiches

Via: Crazy for Crust

If you have a waffle maker, Pillsbury biscuit dough, and peanut butter (and optional syrup or honey)youre ready to make this mealthat can be frozen for easy treats later.

Slow Cooker Cocktail Meatballs

Via: Mom on a Timeout

Whether youre gearing up for a big game, a potluck, or just a quick dinner, all you need are meatballs, grape jelly, and chili sauce.

Two Ingredient Flourless Nutella Cake

Via: Kirbie’s Cravings

Do you have Nutella? Of course you do. Do you have eggs? Lets hope so, because after 25 minutes of baking you have a decadent dessertand happiness.

BBQ Chicken Stuffed Sweet Potatoes

Via: The Comfort of Cooking

Just three ingredients and 30 minutes give you tender sweet potatoes stuffed with shredded BBQ chicken and an easy weeknight meal.

Two Ingredient Pizza Dough

Via: The Slow Roasted Italian

Its not delivery, its Greek yogurt and flour coming together to make everything from pizza dough to variations such as garlic bread and calzones.

Oreo Bark

Via: Bakers Royale

Need a quick treat to bring somewhere? Try this two ingredient, sweet and simple dessert filled with Oreo goodness thats ready in 20 minutes and probably devoured in 20 seconds.

Two Ingredient Cheese Crisps

Via: Celebrations at Home

These cheese crisps are little bites of heaven. They makegreat snacks for the kids,appetizerswith a glass of wine, or an accompaniment with a salad.

Three Ingredient Peanut Butter Cookies

Via: Barefeet In the Kitchen

This recipe is a classic with just eggs, peanut butter, and sugar, which means youre just minutes away from satisfying your craving for a delicious treat.

Coca-Cola Chicken

Via: When East Meets West

Boil the chicken, replace the water with Coca-Cola and add in soy sauce to create a meal thats literally done in minutes.

Two Ingredient Chocolate Mousse

Via: Oh Lady Cakes

The only thing standing between you and thisdecadent treat is chocolate, your milk of choice, and whatever toppings you want to go nuts with including, well, nuts.

Two Ingredient Healthy Pancakes

Via: Top With Cinnamon

While there are a few modifications and pinches of things here and there, thisrecipe basically consists of two things eggs and bananas. Thats it. Im not kidding. Get your pancake on.

Super Easy Mozzarella Sticks

Via: Mommy Savers

Why are they super easy? Because they only require egg roll wrappers, string cheese and an egg. Of course you have to have sauce for dipping, but were not counting that.

No Churn Coconut Ice Cream

Via: Dessert Now, Dinner Later

If your tastes lean more towards coconut than banana, as mentioned above, this ice cream recipes comes together with two ingredients and no ice cream maker required.

Sinfully Easy Chocolate Croissants

Via: Inspired Taste

No, theyre not real croissants, but cheating is totally recommended when all you need is puff pastry, chocolate chips, and one egg to make these treats.

Roasted Fennel, Red Onion, and Orange Salad

Via: Food52

Yes, you have to roast the three ingredients, but its a salad that dresses itself.

Three Ingredient Flourless Peanut Butter Cake

Via: Kirbie Cravings

Eggs, peanut butter, and sugar are all you need to make a cake thats both light and dense, sweet and delicious.

Pretzel Coated Honey Mustard Chicken Tenders

Via: Cooking With Cakes

Juicy, moist chicken tenders, a crunchy crispy crust, and the sweet taste of honey mustard all done with three ingredients.

Kiss Pies

Via: Picky Palate

Hershey Kisses + refrigerated pie crust + 1 egg white = perfect little pies filled with your Hershey Kiss flavor of choice.

Perfect Tomato Sauce

Via: Food52

Once called the most famous tomato sauce on the Internet, this recipe from Marcella Hazan’sEssentials of Classic Italian Cooking requires only tomatoes (canned or fresh)butter and onion. Bon apptit!

Three Ingredient Peanut Butter Cups

Via: Leeves and Berries

Chocolate chips? Check. Peanut butter? Check. Sea salt? Check.

Betterthan those store-bought treats you spend money on? Check and checkmate.

Bacon-Wrapped Jalapeno Poppers

Via: Betty Crocker

This technically calls for chives and cream cheese as two separate ingredients, but you can get chive-flavored cream cheese, so yes, there are still just three ingredients and they make a perfect appetizer.

Frozen Mint Chocolate Chip Pie

Via: Thirty Homemade Days

Whoever said money cant buy happiness didnt know you can buy an Oreo pie crust, a tub of ice cream and Cool Whip to create this.

The best part? Any flavor of ice cream will work.

Two Ingredient Biscuits

Via: The Kitchn

If you thought a biscuit recipe had to include Bisquick, youre wrong. This one requires only flour, buttermilk, and optional sugar and butter.

No Bake Salted Caramel Slice

Via: Big Man’s World

Crispbread crackers, caramel sauce, and chocolate sauce are all that you need for this twist on a childhood favorite.

New England Baked Haddock

Via: Bowl of Delicious

If cooking fish intimidates you, this is a great place to start cooking it. Why? All you need is the fish, bread crumbs, and butter.

Two Ingredient Nutella Brownies

Via: Diethood

The tasteand texture are similar to a fudgy brownie and require only two ingredientsNutella and eggs.

Cookies and Cream Icebox Cake

Via: Food52

While any cookies could be used and combined with just whipped cream, the classicuses chocolate wafers.

Three Ingredient Pulled Pork

Via: Tablespoon

The only things standing in your way of moist, flavorful pulled porkthat can be prepared in minutes and cooked in a slow cooker are pork, root beer, and BBQ sauce.

Flourless Chocolate Cake

Via: Gimme Some Oven

A decadent, gluten-free flourless chocolate cake recipewith no added sugar necessary. Plus, it just looks super fancy.

Tostones with Spicy Coleslaw and Avocado

Via: Mommyhood’s Diary

Basically,tostonesare fried plantains, pounded flat and then fried again to create a delicious plantain slices.

And guess what? You can top them with whatever you like, such as spicy coleslaw and avocado.

Two Ingredient Maple Souffle

Via: Sugar Laws

It sounds weird to pair eggs with maple syrup, but eggs insoufflsare essentially an invisible ingredient they give structure and density to something that otherwise tastes like flavored air. So in this creation, maple flavor for the win!

Three Ingredient Chili

Via: I Heart Naptime

Mix the meat, beans, and tomatoes together in large pot, bring it to a boil, and then simmer for about 30 minutes. Then you can top it with whatever you want, but the base is only three ingredients.

Iced Coffee Milkshakes

Via: The Nerd’s Wife

Forget those expensive blended drinks from the coffee shop. All you need for a quick pick-me-up is iced flavored coffee, chocolate chips, ice, and whipped cream to top.

Individual Parmesan Hash Brown Cups

Via: The Yummy Life

Crispy on the outside, moist on the inside, and made in muffin tins, these easily come together with shredded potatoes, parmesan, and scallions.

Three Ingredient Hazelnut Cookies

Via: Easy As Apple Pie

Also called Ugly But Good cookies because they dont look too attractive but vanish off the serving plate in minutes, they only require three things hazelnuts, sugar, and egg white.

Cheddar Broccoli Egg Muffins

Via: Fit Mama, Real Food

Cheddar broccoli soup is delicious. Broccoli topped with cheddar cheese sauce is genius. These egg muffins? Right up there with those, but so much easier.

See? As easy as 1, 2…and sometimes 3.

source http://allofbeer.com/40-genius-recipes-with-three-ingredients-or-less-that-anyone-can-make/ from All of Beer http://allofbeer.blogspot.com/2018/02/40-genius-recipes-with-three.html

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allofbeercom · 6 years

Text

40 Genius Recipes With Three Ingredients or Less That ANYONE Can Make

Youll wonder, Why didnt I think of that?

One Ingredient Banana Soft Serve

Via: The Kitchn

The recipe that has been sweeping the Internet for the past couple of years is so simple its not even a recipe.

Its actually frozen bananas thrown in the food processor until they reach the consistency of soft serve ice cream. Seriously.

Its really that good, and the possibilities for modifications are endless peanut butter, cookies, other fruit, and so many other things.

Youre welcome.

Shells and White Cheddar

Via: She Makes and Bakes

Forget the blue box. Make thisstovetop version in which you slowly cook the pasta right in the milk, so it gets super creamy. Then just stir in cheese and the sauce makes itself.

Salted Caramel Truffle and Chocolate Fudge Brownie Pie

Via: Chelseas Messy Apron

This looks complicated, but it really only requires a graham cracker crust, a tub of chocolate and caramel ice cream, and toppings. You. Are. Welcome.

Three Ingredient Tomato Soup

Via: Enjoy Tribute

Soup with just tomatoes, onions or peppers, and olive oil. It doesnt get any simpler than that.

Peanut Butter Waffle Sandwiches

Via: Crazy for Crust

If you have a waffle maker, Pillsbury biscuit dough, and peanut butter (and optional syrup or honey)youre ready to make this mealthat can be frozen for easy treats later.

Slow Cooker Cocktail Meatballs

Via: Mom on a Timeout

Whether youre gearing up for a big game, a potluck, or just a quick dinner, all you need are meatballs, grape jelly, and chili sauce.

Two Ingredient Flourless Nutella Cake

Via: Kirbie’s Cravings

Do you have Nutella? Of course you do. Do you have eggs? Lets hope so, because after 25 minutes of baking you have a decadent dessertand happiness.

BBQ Chicken Stuffed Sweet Potatoes

Via: The Comfort of Cooking

Just three ingredients and 30 minutes give you tender sweet potatoes stuffed with shredded BBQ chicken and an easy weeknight meal.

Two Ingredient Pizza Dough

Via: The Slow Roasted Italian

Its not delivery, its Greek yogurt and flour coming together to make everything from pizza dough to variations such as garlic bread and calzones.

Oreo Bark

Via: Bakers Royale

Need a quick treat to bring somewhere? Try this two ingredient, sweet and simple dessert filled with Oreo goodness thats ready in 20 minutes and probably devoured in 20 seconds.

Two Ingredient Cheese Crisps

Via: Celebrations at Home

These cheese crisps are little bites of heaven. They makegreat snacks for the kids,appetizerswith a glass of wine, or an accompaniment with a salad.

Three Ingredient Peanut Butter Cookies

Via: Barefeet In the Kitchen

This recipe is a classic with just eggs, peanut butter, and sugar, which means youre just minutes away from satisfying your craving for a delicious treat.

Coca-Cola Chicken

Via: When East Meets West

Boil the chicken, replace the water with Coca-Cola and add in soy sauce to create a meal thats literally done in minutes.

Two Ingredient Chocolate Mousse

Via: Oh Lady Cakes

The only thing standing between you and thisdecadent treat is chocolate, your milk of choice, and whatever toppings you want to go nuts with including, well, nuts.

Two Ingredient Healthy Pancakes

Via: Top With Cinnamon

While there are a few modifications and pinches of things here and there, thisrecipe basically consists of two things eggs and bananas. Thats it. Im not kidding. Get your pancake on.

Super Easy Mozzarella Sticks

Via: Mommy Savers

Why are they super easy? Because they only require egg roll wrappers, string cheese and an egg. Of course you have to have sauce for dipping, but were not counting that.

No Churn Coconut Ice Cream

Via: Dessert Now, Dinner Later

If your tastes lean more towards coconut than banana, as mentioned above, this ice cream recipes comes together with two ingredients and no ice cream maker required.

Sinfully Easy Chocolate Croissants

Via: Inspired Taste

No, theyre not real croissants, but cheating is totally recommended when all you need is puff pastry, chocolate chips, and one egg to make these treats.

Roasted Fennel, Red Onion, and Orange Salad

Via: Food52

Yes, you have to roast the three ingredients, but its a salad that dresses itself.

Three Ingredient Flourless Peanut Butter Cake

Via: Kirbie Cravings

Eggs, peanut butter, and sugar are all you need to make a cake thats both light and dense, sweet and delicious.

Pretzel Coated Honey Mustard Chicken Tenders

Via: Cooking With Cakes

Juicy, moist chicken tenders, a crunchy crispy crust, and the sweet taste of honey mustard all done with three ingredients.

Kiss Pies

Via: Picky Palate

Hershey Kisses + refrigerated pie crust + 1 egg white = perfect little pies filled with your Hershey Kiss flavor of choice.

Perfect Tomato Sauce

Via: Food52

Three Ingredient Peanut Butter Cups

Via: Leeves and Berries

Chocolate chips? Check. Peanut butter? Check. Sea salt? Check.

Betterthan those store-bought treats you spend money on? Check and checkmate.

Bacon-Wrapped Jalapeno Poppers

Via: Betty Crocker

Frozen Mint Chocolate Chip Pie

Via: Thirty Homemade Days

Whoever said money cant buy happiness didnt know you can buy an Oreo pie crust, a tub of ice cream and Cool Whip to create this.

The best part? Any flavor of ice cream will work.

Two Ingredient Biscuits

Via: The Kitchn

If you thought a biscuit recipe had to include Bisquick, youre wrong. This one requires only flour, buttermilk, and optional sugar and butter.

No Bake Salted Caramel Slice

Via: Big Man’s World

Crispbread crackers, caramel sauce, and chocolate sauce are all that you need for this twist on a childhood favorite.

New England Baked Haddock

Via: Bowl of Delicious

If cooking fish intimidates you, this is a great place to start cooking it. Why? All you need is the fish, bread crumbs, and butter.

Two Ingredient Nutella Brownies

Via: Diethood

The tasteand texture are similar to a fudgy brownie and require only two ingredientsNutella and eggs.

Cookies and Cream Icebox Cake

Via: Food52

While any cookies could be used and combined with just whipped cream, the classicuses chocolate wafers.

Three Ingredient Pulled Pork

Via: Tablespoon

The only things standing in your way of moist, flavorful pulled porkthat can be prepared in minutes and cooked in a slow cooker are pork, root beer, and BBQ sauce.

Flourless Chocolate Cake

Via: Gimme Some Oven

A decadent, gluten-free flourless chocolate cake recipewith no added sugar necessary. Plus, it just looks super fancy.

Tostones with Spicy Coleslaw and Avocado

Via: Mommyhood’s Diary

Basically,tostonesare fried plantains, pounded flat and then fried again to create a delicious plantain slices.

And guess what? You can top them with whatever you like, such as spicy coleslaw and avocado.

Two Ingredient Maple Souffle

Via: Sugar Laws

Three Ingredient Chili

Via: I Heart Naptime

Mix the meat, beans, and tomatoes together in large pot, bring it to a boil, and then simmer for about 30 minutes. Then you can top it with whatever you want, but the base is only three ingredients.

Iced Coffee Milkshakes

Via: The Nerd’s Wife

Forget those expensive blended drinks from the coffee shop. All you need for a quick pick-me-up is iced flavored coffee, chocolate chips, ice, and whipped cream to top.

Individual Parmesan Hash Brown Cups

Via: The Yummy Life

Crispy on the outside, moist on the inside, and made in muffin tins, these easily come together with shredded potatoes, parmesan, and scallions.

Three Ingredient Hazelnut Cookies

Via: Easy As Apple Pie

Also called Ugly But Good cookies because they dont look too attractive but vanish off the serving plate in minutes, they only require three things hazelnuts, sugar, and egg white.

Cheddar Broccoli Egg Muffins

Via: Fit Mama, Real Food

Cheddar broccoli soup is delicious. Broccoli topped with cheddar cheese sauce is genius. These egg muffins? Right up there with those, but so much easier.

See? As easy as 1, 2…and sometimes 3.

from All Of Beer http://allofbeer.com/40-genius-recipes-with-three-ingredients-or-less-that-anyone-can-make/

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alldayieat · 7 years

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Daniel Restaurant **

In the 2017 Michelin Guide for New York City, Daniel is listed as a two star Michelin restaurant.

It’s located on the Upper East Side near Central Park and is known for French influenced cuisine.

The Chef (Daniel) actually has two restaurants and we ate at his cafe first.

The food there was delicious and that review can be found at this link New York City April 2017 Part 2: Cafe Boulud Restaurant Review

As usual, I did my research and the reviews seemed very promising here.

Of all the places we investigated, this seemed to be the best and that was one of the reasons I saved it for the end.

We decided to go with the four course dinner for 148 per person.

If you go a bit earlier, around 5pm, they also have a three course theatre option which is a little bit cheaper but allows you to choose from the same menu.

So that’s something I might consider next time. If that gives anything away already 🙂

Daniel First Impressions

We walked over to Daniel from our hotel and it was a nice walk along the side of Central Park.

The entrance almost looks like a hotel or theatre on Broadway, but we made sure it was the restaurant before stepping in.

Once you go in, you take a few steps downstairs passing a dimly lit bar on the right.

Then down some more stairs into another dimly lit dining room.

I liked the layout of the restaurant as there were two levels, coliseum style, if coliseums had two levels that is.

There was a center area with tables and around it, maybe one foot higher, tables that surrounded that lower level.

We sat on the outside circle and got to look over the center group of tables.

When we arrived at 630 for our reservation, the restaurant was already 3/4 full, but quiet.

One thing I’ve noticed in these fine dining restaurants is that they are always relatively quiet.

Have you noticed that before?

The service was perfect and we got lucky that our server had a good sense of humor and joked with us the whole time we were there.

The Eating Experience

We started off with several small bites all of which were delicious.

The first was an onion sable with spinach and next came langoustine, asparagus soup, smoked salmon.

All of these were bite size and very delicate and flavorful. A very good omen of things to come!!!

Next came the bread! My favorite!!

We had 5 options to choose from – buckwheat, garlic parmesan, a round flaky bread similar to a croissant, mulitgrain bread, and baguette. Can you guess my favorite?

It was the buckwheat because of the deep earthy and grainy flavor it had. I now need to try making bread with buckwheat! 🙂

First courses

Emi had the langoustines with a savory panna cotta. It had very light and refreshing flavors. The coconut and fennel really made the dish unique and memorable. When’s the last time you had coconut and fennel!?

I had the hamachi which was also very good, with each slice of fish wrapped around a red pepper/tomato puree (hidden) and topped with caviar. The green sauce underneath and the dollops of citrus all worked well together and made for a well executed dish.

Second courses

I was choosing between a fish and frog. I decided to be adventurous and try the frog since I haven’t had it before and it’s a classic French dish.

The dish was very peppery with both whole and pureed lentils. The flavor overall could also be described as deep and dark, with earthy notes from the lentils and then some sort of parsley and oyster sauce like flavors.

All of this was the perfect way to eat the frog leg meat, which tasted like… frog!

I definitely wouldn’t say chicken, because it had a briny and unique flavor. If someone served frog to me as chicken, I think I would know something was up. Anyways, it came with a nice buttery foam that was the perfect way to round out all the flavors in the dish.

Emi got her favorite foie gras which was flambeed table side. Want to see the video? I recorded it right here – Foie Gras Flambe Daniel Restaurant New York City April 2017

Foie gras isn’t really one of my favorite things to eat, but I had a taste and it was pretty good. Definitely well-done and the Bordeaux sauce was very flavorful.

Main courses

I was again choosing between fish and duck for my main. Since we had already eaten a lot of fish at the restaurants before Daniel, I decided to go with duck.

Plus, the pastilla was what caught my eye. The duck was very well done and came with a perfectly crisped piece of skin on the side. It was very ‘ducky’ thanks to the duck jus. Quack quack.

The pastilla was also good, but not as good as what I had eaten when I visited Morocco a few years ago.

Emi got the Wagyu, which came medium-rare (how we like it) and with a dark and rich sauce. I liked this more than my duck dish, maybe because the flavors were stronger. But now that I think about it maybe I don’t like duck that much too.

Dessert just about killed us

We were already full from the food and then came a seemingly never-ending barrage of desserts.

First, we got our main desserts one with kiwi and one with poached pear (actually little balls of poached pear). Both were delicious and showcased each of the fruits and their respective flavors prominently. Accentuating each, were other subtle flavors and textures that really made them unique.

For example, the kiwi dish came with kiwi meringue (little green discs) and was fun to eat. Especially since meringues usually don’t come in small tart pieces like that. The little balls of poached pear was also novel and each bite was bursting with cold grapey peary flavor.

After that I got my birthday dessert, which was a dark chocolate cake with a white chocolate candle (edible). The cake itself was actually sandwiched in between two firmer layers of cake, so there was a textural contrast that was unexpected and interesting. The white chocolate was a good way to sweeten everything up!

After this, we got our post-dessert which was a vanilla sable, chocolate banana meringue, and a hollow fruit ball. (i forgot what this was 😦 ). All of these were delicious.

Then came Daniel’s signature madeleines. Nice and warm, but we had no space left and took them back in a box for later. These were good too and exactly the same as they were at his Cafe.

We thought we were done, but then out came more chocolate. (Not pictured) There were 4 pieces total – passion fruit, yuzu, blood orange, juniper berry and two boxes with a freshly baked Canelé to take home!

Overall Impression

We had a very good time eating here and would recommend coming for the four course dinner.

This was the most stuffed we were out of all the places we ate that weekend and probably the best restaurant overall in terms of food and service.

So that just about wraps up our fine dining extravaganza in New York City!

If you liked this post let me know by leaving a comment and thanks for stopping by!

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amuse bouche 1

amuse bouche 2

butter -salt from japan and New Jersey

bread!!

HOMARD Maine Lobster Salad Coconut – Fennel Panna Cotta Coral Cream, Pickled Buddha Hand Lemon

hamachi red pepper with tomato and caviar

GRENOUILLE Florida Frog Legs Fricassée Ramp – Parsley Émulsion Green Lentils, Pioppini, Myoga Shavings

FOIE GRAS Flambéed Hudson Valley Foie Gras Chickweed Salad, Pickled Cape Gooseberries Chilean Muscat, Mojave Grapes

CANARD Liberty Farm Duck Roasted Breast with Dates, Black Radish Braised Leg Pastilla, Mostarda Di Frutta Sauce

WAGYU * Scharbauer Ranch Wagyu Striploin Bone Marrow “Soubise”, California Carrots Cipollini Onion, “Bordelaise Sauce”

KIWI Matcha Tea, Nigelle Seeds Meringue Finger Lime, Tarragon Coulis Kiwi and Arugula Sorbet

POIRE Cardamom Poached Pear, Mexican Vanilla Cream Gingerbread, Honey Kumquat Sorbet

chococake w white choco candle

post dessert

Madeleines

In case you missed them, here are some of my other trip reports!

If you are interested in traveling with points and miles, I am working on an online course that will guide you through the process start to finish.

All you have to do is click for details and sign up for exclusive access to the beta available now through June 15, 2017! (Enrollment is limited to the first 20 people.)

New York City April 2017 Part 5: Daniel Restaurant Review Daniel Restaurant ** In the 2017 Michelin Guide for New York City, Daniel is listed as a two star Michelin restaurant.

#new york city #restaurant #travel

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easyfoodnetwork · 4 years

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A shopping list to make your cooking that much better With the restaurant world continuing its devastating free-fall and more cities issuing stay-at-home orders, it’s a fair assumption that you will be cooking at home, potentially more than ever. If you’re used to going out to restaurants, this can feel like a jarring transition at first. Professional chefs are professionals for a reason; they have an arsenal of techniques and ingredients that few home cooks — even the most enthusiastic ones — can match. That said, there are a few things you can do to load your pantry with both the basics and a few restaurant-style secret weapons to take your home cooking to the next level. A few things to keep in mind: There is no one-size-fits-all shopping list. Take a look at what you already have, and think about how you actually eat. Sure, beans are so hot right now, but do you like beans? Be realistic with your cooking plans and ability — if spending hours on an intricate pastry project is soothing for you, by all means, but if you just need to get a meal on the table for you and your family, that’s absolutely okay too. Not every meal needs to be blockbuster; even the most food-obsessed among us sometimes just eat to live. When it comes to shopping, make a list and have a plan so you can get in and out of the store quickly. If the store doesn’t have what you need, it’s probably not worth going to another — be flexible and try something you maybe wouldn’t have picked up before. It’s also worth noting here that many restaurants are selling pantry items and produce as part of their takeout packages — check their Instagrams or websites for up-to-date info on where to shop. Stocking your pantry: the basics Consider these items the foundation of a well-stocked kitchen — essential building blocks to cooking all kinds of dishes. Many of the items here are shelf-stable, and we’ve provided tips for shopping and storing meat, dairy, and produce as well. Pasta and grains Long pasta, short pasta, tubular pasta — whatever you can get your hands on, really. Grain-wise, rice is an obvious choice (short and long grain, all colors), but don’t forget whole and ancient grains like farro, barley, bulgur, freekeh, and quinoa. Canned and jarred goods Canned tomatoes (whole provides the most versatility — you can always crush or blend them yourself) Coconut milk for enhancing soups and curries, cooking rice, or poaching meat Stock/broth (though you can also make your own, it doesn’t hurt to have backup) Jarred salsas/simmer sauces (great for tying together a bunch of refrigerator loose ends in a pot) Nut butters Pickles Condiments (mustard, jam, soy sauce, etc.) Beans and legumes Nutritious and long-lasting, and can be eaten on their own, or added to soups, stews, salads, stir-fries, and more. Dried beans are all the rage, and generally taste better if you’re willing to put in the time to cook them, but canned also work. Yes, you should definitely get chickpeas and cannellini beans, but don’t forget lentils, split peas, and black-eyed peas, too. Baking supplies Flour (and alternative flours if that’s how you roll) Sugar (brown, white, confectioners) Baking soda and powder Yeast for that bread you’re going to make Bread Homemade or not, can be pre-sliced and frozen for easier heating Oil, vinegar, spices Olive is standard, though grab canola too, which is better for high-heat cooking. Vinegar (apple cider and rice are good starting points) Whatever spices you frequently cook or bake with — allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc. Produce Lemons, limes, onions, garlic, and root vegetables (potatoes, squash, carrots, beets) last a long time. Hearty greens like kale and collards will keep for a week, as will most uncut fruit. Frozen fruit and veggies are also an option, and you can do it yourself — on the fruit front, berries, bananas, and mango do well; veggie-wise, peas, corn, kale, and edamame are easy to throw in a plastic bag, squeeze all the air out, and pop in the freezer. Fresh soft herbs such as parsley, cilantro, and mint can keep for up to a week if washed, dried, and covered loosely in the fridge. If a bunch is on the verge of collapsing, blitz it into pesto, chimichurri, or an herby vinaigrette. Fresh herbs can also be chopped or pureed with oil and frozen in ice cube trays. Dairy and eggs Hard cheeses like Parmesan (in block form) last for weeks; cheddar, Gruyere, and feta are also safe bets. Eggs are good for breakfast, baking, and tying a bowl of odds and ends together; they keep in the refrigerator for several weeks, as does butter (which also freezes well). Meat and seafood The best meats to freeze are cuts that can stand up to a long cook (braising or roasting) without losing their integrity — think ground meat, bone-in chicken legs and thighs, beef brisket or chuck. Frozen shrimp and fish filets are also convenient to keep on hand. Stocking your pantry: the not-so-basics Consider these your next-level flavor enhancers — not strictly essential but the welcome-if-you-can-get-’em ingredients that chefs frequently employ to add more depth, spice, tang, or zip to a dish. Texture boosters Fried shallots: Fried shallots make it easy to add crunch to rice and noodles, salads, and baked pastas or casseroles. Buy a big bag at an Asian grocer, or turn to the classics (French’s fried onions) in a pinch. They’re also easy (if a little time consuming) to make yourself if you bring home enough shallots from the market. Chile oil/chile crisp: Add a spicy, garlicky, crunchy kick to everything from rice to veggies to chicken and fish. If you’re feeling frisky, try it on vanilla ice cream. Fermented and pickled things Kimchi, sauerkraut, pickled beets, and miso are all instant flavor enhancers and keep indefinitely in the fridge. Miso in particular is a versatile umami-booster that’s at home in soup, marinades, cookies, and more. Preserved lemons: They last forever, add a cured citrus brightness to stews, curries, grain dishes, and more, and are easy to make. Cured meats and tinned seafood Tinned fish: anchovies for melting into sauces and dressings; sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta. Charcuterie: In addition to being good snacking material, cured meats like salami and smoked meats like bacon keep well, and can be added to broths and stir-fries, and baked into or on top of bready things. Spreads and stir-ins Fancy dairy: Labneh and/or creme fraiche are exactly the type of rich, creamy, tangy, dairy-based comfort that can pump a dish up. Throw a dollop on top of roasted vegetables, soups, or baked goods. Tahini: Use the creamy ground sesame paste in salad dressings, veggie dips, and baked goods. Next-level seasoning Turmeric: It’s been popular in India for thousands of years, and with good reason — its vibrant golden hue and electric flavor enhance everything from curries to cakes to eggs to smoothies. Harissa: A spicy North African chile paste that zips up sauces, eggs, marinades, dips, stir-fries, and more. Finishing salt: Kosher salt is the type most commonly called for in recipes, but finishing dishes with a sprinkle of flaky sea salt (Maldon for purists, Jacobsen’s for modern tastes) is an easy way to feel fancy at home. Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photo credits: Kale photo, Lew Robertson/Getty; Olive oil photo, George Clerk/Getty; Dried pasta photo, Brian Hagiwara/Getty; Loaf of bread photo, Diamond Sky Images/Getty; all other product images courtesy vendors from Eater - All https://ift.tt/33WrJIp

http://easyfoodnetwork.blogspot.com/2020/03/how-to-stock-pantry.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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