Simple vegetable side dishes I have made up for a childhood of hating most vegetables in adulthood and love them in abundance. In summer I want salads at most meals, and in winter I love cooked vegetables. My favourite way of eating vegetables in winter is simply oven roasted mixed vegetables. Olive oil, garlic (or not), herbs, salt (or smoked salt) and then to roast them until the outer flesh is slightly caramelised and the inner flesh is nice and soft. I also like to think of ways to wake up and add flavour to simple vegetables. As this has become such a popular post, I have decided to keep it updated with more recent recipes for side vegetables. Oven roasted beetroot (improved recipe) with pistachios and dukkah the best ever carrots cooked in carrot juice peas with salsa verde new potatoes with salsa verde zucchini shoestring and ribbon fries Jamie Oliver’s best cauliflower and broccoli cheese cauliflower and cheese croquettes black mushrooms stuffed with goats cheese butter and dill grilled & baked aubergine ‘pizza’
Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Make Your Own Ketchup, Mustard, Mayo … Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth. Homemade Mustard Ingredients: 1/2 cup dry mustard 1/2 cup cider vinegar 1/2 cup water 2 egg yolks 1 cup sugar 3 teaspoons cornstarch Directions: Dissolve mustard in vinegar. Directions: In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow.
Sugar Cookie Cupcakes Accidentally Delicious #Recipe Here I am in my kitchen with this gorgeous hot pink mixer prepped and ready to stir the heck out of my cake batter masterpiece. I’ve got my bag of flour, sugar, eggs, butter and miscellaneous ingredients ready to go. In my mind I’m envisioning this fluffy cupcake richly flavored with white chocolate and topped with a mound of white chocolate buttercream. The reality is, there’s not a drop of white chocolate in the cupcakes I made. Why? Anyways, so I burned the chocolate but I didn’t give up. Maybe it was the vanilla bean paste or perhaps the crapload of sugar I poured in the batter, whatever the magical ingredient was, it made cupcakes that taste just like sugar cookies. Oh and aside from totally messing up the white chocolate, it dawned on me after I finished baking the cupcakes that the reason my batter was so thick was because I forgot the milk. These are so good no icing, frosting, or whatever you typically cover cupcakes with is necessary. Sugar Cookie Cupcakes Recipe Ingredients
How to BBQ Ribs ~ BBQ Institute, How to Barbeque, Barbecue More BBQ Pictures Here There are two basic cuts of ribs from different parts of the pig Baby Back aka Loin Back ribs and Spare ribs. Small under 1.3 lbs Loin Back ribs are baby Back ribs. Back backs are are leaner, tender and have a milder flavor comparable to Beef Filet Mignon. Click on the pictures for a larger version First remove the outer membrane, if you remove the second inner membrane the bones will fall out. This little flap under the knife blade is the skirt aka diaphragm and it needs to be trimmed off Skirt removed and the flap from the narrow end with no bones in it removed. This is the trimming into St. The flap from the above picture removed and the rib tips removed. A very thin translucent layer of mustard is applied, the less the better. Low and Slow in the Pit with lots of "Tasters". Rib Success: Both our Montana State Championships were won with 1st place Pork (Spare) Rib wins. Related PagesBBQ Secrets | Charcoal | Smoker Mods | BBQ Tips
Vegan Enchiladas Oh yes I did. This shiz will blow your cabeza. I cannot put into words how awesome this recipe was. Even Kyle was making googly eyes at it. Ingredients: small green bell pepper (I used 2/3 medium bell pepper) 1/2 yellow onion 1 tbsp garlic (I used garlic gold nuggets) 1 tomatillo 1 can (2 cups) black beans 10 corn tortillas 4 oz. diced green chilies 1 tsp lime juice 1 tsp cayenne pepper 28 oz. can of green enchilada sauce (optional) vegan cheese (I just sprinkled Daiya on top) Preheat oven to 350 degrees. Add onion, bell pepper, and tomatillo to food processor and pulse until it looks like the below photo Next add the drained and rinsed beans and pulse again until it’s blended and mostly smooth, but still with some chunks. Then add the garlic, cayenne pepper, and diced chilies. Once the guts of the enchilada are blended, spoon reasonable portions into corn tortillas like so. One by one, add them to a pan lined with some of the enchilada sauce… All lined up! Not too shabby! Nope, not poisonous.
Grill Setup: The best setup for a charcoal grill for indirect heat smoke roasting of ribs, pork butt, and beef brisket "A man can be short and dumpy and getting bald, but if he has fire, women will like him." Mae West By Meathead Goldwyn The key to success in any grilling project is control over time and temp. Water pans are a great addition to the cooking environment. Hardwood or fruitwood adds smoky flavor and complexity. Now this is important: Every grill design is different. There are several ways to start a charcoal fire, but my favorite is with a chimney (click the link for more on the subject). Weber and other grill manufacturers recommend a method of banking the coals on two sides with a pan of water in the center, underneath the food (shown at left). Bank the coals against only one side, not two. If space allows, place another pan of hot water directly above the coals. And while we're at it, let's debunk a myth. Make a burnt offering Here's a neat trick: Set up for 2-zone cooking with meat on the indirect side. Controlling temperature Crack the bottom vents so they are open half way.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.