Black Pepper Tofu Last week I got an awesome compliment comment on an old post. They said, “Funny how I get some of my favorite vegan recipes from a non-vegan… I can always count on you for full flavor!” It’s true that I’m not a vegan but I do end up making a lot of accidentally vegan things. This recipe might be one of the most flavorful and interesting vegan dishes I’ve ever made or had. Trust me, it works. Directions 1) Slice tofu block into three or four large slices and press them between a few paper towels with some weight on top for about five minutes to press out some of the water. 2) Cube tofu and toss with cornstarch until the cubes are lightly coated. 3) Heat oil in a large wok or frying pan and fry tofu in two batches at 350 degrees until the tofu is nicely crisp, about 6-8 minutes per batch. 4) Remove tofu and let drain on a paper towel. 5) Add butter to wok and once melted, add shallots, chiles, garlic, and ginger. 6) In a separate bowl, whisk together soy sauce, sugar, and sesame oil. The Tofu
Cinnamon Sticky Buns Recipe 1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. 2 Make the filling. 3 Roll dough out into a 12" x 18" rectangle. 4 Make the topping. 5 Place dough slices, flat side down, on top of prepared topping. 6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats.
cheesy, oozy guacamole bean dip - The Kind Life - StumbleUpon I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version. We like to make this for football games. Reminder: this recipe doesn’t belong in the superhero family, but it’s loads better than what you usually find in party dips. Serves 8 Ingredients 1 (16-ounce) can refried beans3 large avocados3 tablespoons fresh lime juice2 (8-ounce) containers nondairy sour cream1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)1/2 cup diced mild green chiles, drained1/2 cup sliced black olives, or more if you like 5 tomatoes, chopped2 cups shredded vegan Cheddar cheese Steps Preheat the oven to 350 degrees. Do you guys have any kind snack ideas for the game this weekend? Related Stories: My Husband’s Fave After Breakfast SnackMissi Pyle’s Adventures with SeitanDelicious Sunday DinnersCheese, Chicken, and Mud Pies! Recommended
Date cake with milk sauce I love dates and I never tire of them; here in Beirut one finds in all the pastry shops (especially now during Ramadan) dates stuffed with all sorts of goodies and beautifully packaged for gift-giving. This cake is a great way to use leftover dates; you simply chop them up and cook them in a little bit of water (or orange juice) and purée them; then you incorporate the purée into the cake batter. 1 1/2 cups of dates ( 250 g.), already pitted1/3 cup of water2 tbsp of brown sugar2 tbsp of unsalted butter1 tsp of rose water1 cup of chopped walnuts1/2 cup of oil2 large eggs3/4 cup of sugar (brown or regular)1 tsp of vanilla1/2 tsp of cardamom (optional) or cinnamon2 1/4 cups of all-purpose flour1 tsp of baking soda1 1/2 tsp of baking powderpinch of salt1 cup of sweetened condensed milk1 tbsp of date molasses or grape molasses or dark honey
Garlic Knots Recipe 1 Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit. 2 In a large bowl, whisk together the flour, salt and sugar. 3 When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in half. 4 Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. 5 Once all the knots are tied, paint them with a little olive oil. 6 Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top. 7 Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. 8 When the knots are done, take out of the oven and let cool for 5 minutes.
Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
Pearl Barley Kasha (Перловая каша) - a Russian recipe Another chicken feed favorite (millet being the first one), barley is a tough grain. Chickens swallow small rocks to help their gizzards grind it but what are humans left to do? One way is to follow the chickens’ lead and grind barley (not in one’s stomach with swallowed rocks though) into a meal. The end result will be called barley grits or ячневая крупа in Russian. It makes another kind of tasty kasha, “yachnevaya,” (ячневая каша). Even after the outer bran layers of barley are milled away taking a lot of nutrients with them, what is left behind, called pearl or pearled barley, still requires some effort to make it palatable. Meeting the challenge will require some extra work but it is well worth a try. You’ll need a water bath also known as bain-marie (pronounce it any way you like) or double boiler for this process. Once the equipment is set up, the rest is not particularly time consuming. Pearl Barley Kasha (Перловая каша) Author: Russian Recipe Book Recipe type: Entree, Side Dish
Pumpkin Cheesecake Recipe 1 Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. 2 Drain or strain any liquid from pumpkin purée. 3 Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. 4 In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). 5 Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). 6 Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. 7 When ready to serve, gently remove the cake from the springform pan. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
Warm Bacon Potato Salad Recipe Thursday, October 6, 2011 Warm Bacon Potato Salad A couple of years ago, my husband, Scott, asked me to make a potato salad. He’s not a man who asks very often for something so specific, 95% of his requests center around the one-syllable, “meat” so I took his request pretty seriously. I’ve always considered potato salad one of those “filler sides” that come with your lunch order at a deli – it’s cheap, easy to make and generally all taste the same. So I set out to make a version of potato salad that would be show-stopping memorable and that I actually could brag about. I definitely wanted to pair them with loads of warm chopped bacon, this was going to be a potato salad served warm with salty bacon that had just come from the skillet. Instead of mayonnaise, I went lighter and made a tangy vinaigrette out of red wine vinegar, mustard and the bacon drippings. Bingo! Warm Bacon Potato Salad Ingredients Here’s what you will need for the salad: How to make Warm Bacon Potato Salad Leave a Comment
Homemade ricotta for cheesepalooza #1 - Junglefrog Cooking