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How to Make Mini Pickled Peppers. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Mei Chin, editorial intern at Food52, recreates her favorite pickled peppers in the name of a perfect sandwich. I have a confession. At the risk of making myself into a complete outcast, with the knowledge that honesty is the best policy (right?) , I need to tell you something. Uh oh, I can hear you thinking. You’re getting squirmy over there in your seat, I can feel it. Here goes nothing: I don’t really like sandwiches. More: If you, too, are a sandwich hater, these might help you see the light. That being said, a few years ago I found that sandwiches aren't all terrible—once I discovered hot pickled peppers. At the last restaurant I worked at, the chef introduced me to Mama Lil’s oil-cured sweet-and-hot peppers made in the Pacific Northwest.

Unfortunately for me, Mama Lil's are tricky to come by way over on the East Coast. Makes 1 pint. Momofuku_s_soy_sauce_eggs_recipe_the_perfect_protein_supplement_for_any. Photo by James Ransom This post originally appeared on Food52. This recipe goes out to all those times that you’ve stooped at the open fridge door, hoping for a respectable dinner to show itself. And to all the 1 p.m.’s at your desk in a scramble for takeout, cursing yourself for not planning ahead. To all the salads that aren’t quite filling enough, the sandwiches that lack heft, the toast that stops short of fueling you through the morning.

In the interest of being one step ahead of all of those moments, take a break on Sunday (or tonight!) , and make soy sauce eggs, or shoyu tamago. If you've ever lived in Japan or tackled making your own ramen, this simple fridge-enhancing trick won't be news to you. The trick to these model eggs is cooking them exactly 6 minutes and 50 seconds, stirring gently for the first couple minutes to center the yolks via a whirlpool of centrifugal force. Since these will be your new weekly fridge companion, you’ll have plenty of opportunity. Ginger Veggie Stir-Fry Recipe. Potato and Cheese Pierogi Recipe. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce.

Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion.

Love That Quinoa Burger! | November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper Like this:

Secret Recipes and Hummus. We all have our secret recipes. Recipes that we are proud of, that we offer to bring to get togethers, and that everyone adores and coos over. After the party is over the bowl has been scraped clean and everyone is asking - nay begging- for your recipe. Naturally you are flattered that everyone has loved it so much to not only finish it all but to beg for the recipe, and you begin sharing the recipe with everyone. Except when it is a secret recipe. Thousands of dollars funding my education in political science has helped me self-diagnose myself as a 'realist' who believes in 'zero-sum gain', as in they feel like only one person can win while everyone else loses. So, I have concluded that I am probably insane, and like most insane people I need to rehabilitate back into normal society.

Especially since it seems that when I share my secret recipes everyone else seems to love them as much as I do! Today I am sharing with you my 'secret' but now not so secret hummus recipe. Directions: 1. Potato and Cheese Pierogi Recipe. Two Potato and Beet Hash with Poached Eggs and Greens Recipe. Marinated Roasted Red Bell Peppers. 1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil.

It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe. 2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster). Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). 2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. 3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover.

Cauliflower Crust Pizza. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. Since the cauliflower is mixed with cheese, you mostly taste the cheese instead of the cauliflower, as well as the yummy veggies and meats on top of your pizza. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) *The original recipe makes 1-9 inch pizza.

Chickpea Burgers & Tahini Sauce -EW. Orange Beef-Style Tofu Stir-Fry Recipe.