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. Here goes nothing: I don’t really like sandwiches. 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!) 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.
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! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 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. 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. 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. 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) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat. Chickpea Burgers & Tahini Sauce -EW.
Orange Beef-Style Tofu Stir-Fry Recipe.