The Trick For Getting The Most Juice Out Of Your Lemons - Best Lemons For Juicing - Delish

stratupnation.blogspot.com

We’ve all been there: Desperately squeezing a lemon over a bowl in hopes that we’ll get anything out of it, even a drop. It's not exactly a fun time. We can all agree that the pre-squeezed stuff in the lemon-shaped bottle isn’t great—and is it even real juice? But it’s easy to get so fed up with dry citrus that we might actually consider buying it.

There are lots of hacks for juicing citrus floating around the internet. Microwave your lemons before juicing. Roll them against the countertop. Cut them top to bottom instead of around the equator. And my personal favorite: buy a citrus squeezer. But none of these tricks will coax juice from a lemon or lime that doesn’t have much juice to begin with. The best way to get more juice out of your citrus is to choose the correct fruit from the supermarket.

When we think of lemons, most of us picture the gorgeous, bright yellow ones with a thick, textured peel. These lemons may look great on Instagram, but they contain the least amount of juice. The best lemons for juicing are actually the ugliest. They are pale yellow in color with smooth, thin skin. They should feel slightly soft and—surprise—a bit juicy when you pick them up.

The same rule applies for limes: Pale green, thin-skinned limes will yield much more juice than their darker, bumpy-skinned siblings. And if you find one with balding brown patches on it, even better.

Merethe Svarstad Eeg / EyeEm//Getty Images

So, how do you make sure you’re getting the right kind of lemons when you go to the store? Well, start by actually going to the store. Grocery-delivery services are convenient, but there’s no way to ensure that whoever is packing your order will give you that imperfectly perfect citrus for juicing. (And if you’re thinking about putting it in the “notes” or “special request section,” forget about it.)

When you’re in the store, skip the prepackaged bags. You can’t possibly judge anything when it’s sealed inside those nets. Instead, handpick your citrus, one by one, from the bulk produce bin. Pick them up and run your fingertips over their skin. Give them a light squeeze to assess their juicy potential, then choose the best candidates.

When you get home, store your lemons in a dry zip-top bag in the fridge. They’ll keep much longer there than in that pretty bowl on your counter. Besides, if you bought the right ones, they’re not exactly beautiful specimens anyway, are they?

Assistant Food Editor

Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?

Adblock test (Why?)

"food recipes" - Google News
February 01, 2023 at 01:20AM
https://ift.tt/0O83vcL

The Trick For Getting The Most Juice Out Of Your Lemons - Best Lemons For Juicing - Delish
"food recipes" - Google News
https://ift.tt/SNmEenl
https://ift.tt/BfCWHyn

Don't throw away your scraps if you're worried about birds struggling to survive in the winter - Daily Mail

Hearty Beef Stew Recipe: The Most Delicious Beef Stew Takes Less Than an Hour - 30Seconds.com

stratupnation.blogspot.com

There's nothing like the comfort of a big bowl of beef stew. In fact, beef stew may just top the list of the world's greatest comfort foods. But, who has the time to cook beef stew all day long? Not us! 

That's why we love this easy beef stew recipe. This hearty beef stew is ready in less than an hour. Seriously! 

Just brown the beef, add the vegetables to the pot, add the beef back to the pot and simmer all the ingredients. Voila, piping hot beef stew before you know it. Enjoy every delicious bite for dinner with some fresh baked bread!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 5

Ingredients

• 1 pound beef stew meat, cut into small pieces
• 1 tablespoon canola oil
• 1 large potato, cut up
• 1 large onion, cut up
• 2 large carrots, cut up
• 3 ribs celery, cut up
• 1 cup button mushrooms
• 1 can (14 ounces) beef broth
• 1 can (8 ounces) tomato sauce with basil, garlic and oregano

Here’s how to make it:

1. Heat the oil in a large pot. Season the meat with salt and pepper and cook until browned on all sides, about 6 minutes. Remove from the pan.
2. Add the vegetables to the pot and cook, stirring, about 5 minutes.
3. Add the beef back into the pot along with the broth and tomato sauce. Turn heat to low and cook about 30 minutes, stirring occasionally. Serve with your favorite bread. 

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Adblock test (Why?)

"food recipes" - Google News
January 28, 2023 at 04:58AM
https://ift.tt/8nTbufw

Hearty Beef Stew Recipe: The Most Delicious Beef Stew Takes Less Than an Hour - 30Seconds.com
"food recipes" - Google News
https://ift.tt/w6Mdpkt
https://ift.tt/x8NvLgo

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times

stratupnation.blogspot.com

A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.

When Amy Thielen was a child, she was a gabber: someone who needed to verbalize the thoughts out of her head before they overwhelmed her. To “pour the foam off,” as she put it. While her mother cooked at the stovetop, the young Thielen sat on a yellow vinyl-padded swivel stool at the kitchen island, twirling and talking her mother’s ear off about seventh grade. This proximity to the “action” of cooking, a sort of learning by absorption, would form the foundation of Thielen’s culinary education as she moved through her life later as a restaurant line cook and cookbook author. Details like how to cut the mushrooms and when to flip the chicken, and what to do with the fond that collects on the bottom of the pan (make a sauce, of course). “It was like I could be watching Food Network,” she said to me over the phone, “but it was live.”

Years later, Thielen would surmise that attention to such details was the key to what I consider her best chicken breast recipe to date, from her forthcoming cookbook, “Company.” Here’s the idea: If you treat something as humble as a chicken dinner with the care you would, say, a butter-basted rib-eye or a miso-glazed cod fillet, then the end result will be restaurant-quality. The best cooking requires attention — to your guests, to your food, to yourself and your movements. “Be prepared to stand stoveside and watch the bottom of the pan with predatory focus,” she advises in the recipe’s headnote, “because if you let yourself be called away, the precious browned foundation will burn and the whole sauce will be thrown.”

The dish is a culmination of all the minute details that make something good great.

Though she fondly recalls her mother cooking in sturdy Club Aluminum pans, these days she recommends using stainless steel, something “semistick.” That’s how you get what Thielen’s grandmother used to call pan schmutz (and what Thielen calls, in her first cookbook, “The New Midwestern Table,” pan smut, “that delicious stuck-on crud, the pure flavor shellacked to the bottom of the pan”). This simple feat of magic is the basis of many a stew, sauce and chicken supper.

Most pan sauces rely on stock or wine for deglazing, but this one has a twist. “If someone were to stand over a pan of sautéing chicken holding an ice-cold martini and happen to slosh it into the pan, you would have this sauce,” Thielen writes. The gin idea came from her time cooking on the line at the French restaurant Bouley, which closed in 2017. But that version used duck, and the broth was a concentrate that took forever to make. (Thielen’s chicken is a little more streamlined, though still detailed.) The dish is, as she learned in restaurant kitchens like Bouley, a culmination of all the minute details that make something good great.

As with any recipe, this golden, crispy-skinned chicken — complete with killer pan sauce — could be considered more of a general technique than a strict formula, one you can adapt to your own kitchen. But there’s one caveat: The breast should still have its skin. In most supermarkets in the United States, chicken breasts are sold either boneless and skinless or bone-in and skin-on. Boneless works, but “if there’s no skin, there’s no recipe,” she told me. That’s because the chicken cooks almost entirely on the skin side, relying on the insulation, and fat, to keep the meat moist, not to mention that you end up with the most crackly crust. To achieve this, Thielen advises carving the meat off the rib cage of a bone-in breast, or do as she does in the remote woods of northern Minnesota, where she lives with her family: Remove the breasts from a whole bird yourself. If we want nice things, sometimes we have to work for them a bit.

When I made this chicken for the first time, for my boyfriend and me, he sat at the kitchen island talking to me while I cooked. I’m a terrible multitasker, but I can listen. Like a good true-crime podcast on a long road trip, his chitchat helps me maintain my focus, and when I don’t have a third or fourth hand to dry the sage leaves before I fry them in the butter or to pound the breasts into an even thickness, I know I can turn to him. Every cook needs a gabber, someone to keep you company in the kitchen, but even better and more useful are their taste buds. When he took a bite, he said, “This is the best chicken I’ve ever had.” I agreed. The perfectly cooked white meat with the savory, juniper-pierced jus, in between chomps of crispy sage leaves, is full of delights and surprises you can achieve only by paying close attention.

This is, for me, the chicken dinner of chicken dinners, comforting and familiar but fancy enough to cook for company, or for Valentine’s Day. Even better if your date is sitting at the kitchen island gabbing.

Recipe: Crispy Smashed Chicken Breasts With Gin and Sage

Adblock test (Why?)

"food recipes" - Google News
January 25, 2023 at 05:00PM
https://ift.tt/Hh4u8z0

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times
"food recipes" - Google News
https://ift.tt/Q0lIZd5
https://ift.tt/WxjJZB7

Alon Shaya Pairs His Pimiento Cheese with Fried Saltines for a Winning Super Bowl Snack - PEOPLE

stratupnation.blogspot.com

Alon Shaya's 25-minute pimiento cheese dip makes for the "perfect party snack for watching sports games or getting the night started," says the chef-owner at Saba in New Orleans and Safta in Denver.

To pair with it, Shaya uses ghee, or clarified butter, to turn up the flavor of a simple cracker. "Ghee can be cooked for longer and at a higher temperature than butter so it will impart the same rich flavor without scorching. Using it to fry the saltines is easy to do and transports a common pantry item into a real showstopper," he says.

"The final dish should have a kick of spice from the pimento peppers, tang from the hot sauce and vinegar and a creamy, spreadable texture," adds Shaya. "A rich, buttery saltine that helps to balance the flavors."

Alon Shaya's Pimiento Cheese with Butter-Crisped Saltine Crackers

8 oz. aged sharp white Cheddar cheese, grated (about 2 cups)

8 oz. aged sharp yellow Cheddar cheese, grated (about 2 cups)

½ cup mayonnaise

½ cup thinly sliced scallions (from 6 scallions)

1 (4-oz.) jar pimientos, drained and chopped

2 Tbsp. apple cider vinegar

2 Tbsp. hot sauce

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup ghee (clarified butter)

1 (4-oz.) sleeve saltine crackers (about 36 crackers)

1. Stir together Cheddar cheeses, mayonnaise, scallions, pimientos, apple cider vinegar, hot sauce, salt and pepper in a large mixing bowl until fully combined.

2. Melt ghee in a large skillet over medium heat until shimmering. Working in batches, add saltines to skillet in a single layer. Fry until crisp and golden, about 30 seconds per side. Transfer crackers to a paper-towel-lined plate to drain. Repeat with remaining crackers, adding additional ghee to skillet as needed. Serve crackers with pimiento cheese. (Pimiento cheese can be stored in an airtight container in the refrigerator for up to 5 days.)

Serves: 12
Active time: 25 minutes
Total time: 25 minutes

Adblock test (Why?)

"food recipes" - Google News
January 27, 2023 at 05:46AM
https://ift.tt/3lgVBLJ

Alon Shaya Pairs His Pimiento Cheese with Fried Saltines for a Winning Super Bowl Snack - PEOPLE
"food recipes" - Google News
https://ift.tt/Q0lIZd5
https://ift.tt/WxjJZB7

Quinoa and Broccoli Spoon Salad Recipe - NYT Cooking - The New York Times

stratupnation.blogspot.com

David Malosh for The New York Times. Food Stylist: Simon Andrews.

This easy chopped salad fits loads of texture and flavor onto a spoon by combining finely chopped raw broccoli with chewy dried cranberries, crunchy pecans, fluffy quinoa and chunks of sharp Cheddar cheese. The mixture is tossed in a punchy mustard vinaigrette that soaks into the florets, only getting better as it sits. Feel free to substitute the quinoa for any grain, like brown rice, farro or buckwheat groats, though the cook time may vary. 

Advertisement

---

Ingredients

Yield: 4 to 6 servings

• Kosher salt
• 1cup quinoa, rinsed
• 1lemon
• 3tablespoons extra-virgin olive oil
• 3tablespoons Dijon mustard
• 2tablespoons honey
• 2tablespoons apple cider vinegar
• Freshly ground black pepper
• 1large bunch broccoli (about 1½ pounds)
• 1medium tart and crisp apple
• 4ounces sharp Cheddar
• ¾cup toasted pecans, roughly chopped
• ½cup dried cranberries

Preparation

1. Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.

2. While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.

3. Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.

4. Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days.

Adblock test (Why?)

"food recipes" - Google News
January 25, 2023 at 05:01AM
https://ift.tt/A20OrWw

Quinoa and Broccoli Spoon Salad Recipe - NYT Cooking - The New York Times
"food recipes" - Google News
https://ift.tt/mMdZ40B
https://ift.tt/u6jUbiE

18 authentic Punjabi recipes for foodies - Recipes

stratupnation.blogspot.com

[unable to retrieve full-text content]

18 authentic Punjabi recipes for foodies  Recipes

"food recipes" - Google News
January 24, 2023 at 10:33AM
https://ift.tt/vxEwtZd

18 authentic Punjabi recipes for foodies - Recipes
"food recipes" - Google News
https://ift.tt/kTUIK7J
https://ift.tt/mp5JchG

Two Kinds of Sheet-Pan Recipes - The New York Times

stratupnation.blogspot.com

Make a simple salmon dinner, or a riff on a Middle Eastern fried eggplant sandwich.

Dane Tashima for The New York Times. Food Stylist: Erika Joyce.

Most of the time, I’m an eager beaver in the kitchen, but there are days when life gets so busy that by dinnertime I become more of a languid cat.

A few nights ago, I made a dinner so easy that I didn’t even get out a knife. Here’s my no-chop, no-recipe recipe: I tipped whole cherry tomatoes onto a sheet pan, coated them with olive oil and salt, and roasted them at 425 degrees until they shriveled and sweetened. Then I nudged them to one side of the pan, laid salmon fillets on the other side and topped everything with more salt, oil and a sprinkle of dried oregano and chile flakes. Less than 10 minutes later, I drizzled on rice vinegar and served it all with a baguette, a green salad and salted yogurt. It was a tasty, satisfying meal prepared in under 30 minutes, without so much as dirtying a cutting board.

The thing is, I like to chop. I like grabbing my big chef’s knife and reducing unruly mounds of vegetables and herbs to tidy piles. I’ll put on some music and sway, knife in hand. There’s a lot of satisfaction in this kind of busy-beaver energy. And a good place to direct it is Kay Chun’s new recipe for sabich bowls (above), based on the beloved Middle Eastern fried eggplant sandwich and prepared on a sheet pan. It takes a lot of chopping, slicing and dicing to make, but the glorious results are well worth it — a mix of velvety eggplant, crisp chickpeas, hard-cooked eggs and a cucumber-tomato salad all coated with a creamy tahini dressing.

For those more languorous evenings when it feels hard to even pull out a food processor, The Times’s Food and Cooking editor, Emily Weinstein, has a fantastic newsletter devoted to easy, speedy weeknight dishes. Some of my favorites include my very minimalist baked fish (any fish, though I’m partial to hake) served with a smear of chile crisp; my lemony chicken with potatoes, all cooked in one pan; and Lidey Heuck’s lovely, savory-sweet sheet-pan sausages with caramelized shallots and apples.

For easy meatless meals, Tanya Sichynsky, a senior staff editor at The Times, writes a terrific weekly vegetarian newsletter called The Veggie that’s brimming with suggestions. Some of the hits in my current rotation: Ali Slagle’s silky refried white beans with chile-fried eggs; Alexa Weibel’s umami-filled creamy miso pasta, topped with slivered seaweed snacks that I always keep around for munching; and Hetty McKinnon’s creamy, tangy silken tofu with spicy soy dressing.

Another time-honored, lazy-cat-mode strategy is serving breakfast for dinner. Ultra-creamy scrambled eggs, oven bacon, avocado toast and even savory oatmeal all taste just as good at night as they do when you wake up.

Don’t sleep on getting a subscription so you can find all the recipes, and subscribing to New York Times Cooking couldn’t be any easier. We are also on YouTube, TikTok and Instagram, where you can watch Yotam Ottolenghi’s butternut squash lasagna pie being made.

Now, back to cats: The tradition of library cats has persisted at least since the Middle Ages, and, like bookstore cats and museum cats, it is very much alive. Back in 1997, Greg Roma released a fun documentary, “Puss in Books: Adventures of the Library Cat.” His website even has a clickable map of library cats around the globe, last updated in 2021 in case you care to investigate locally.

And let us not forget the beaver: “Beaverland: How One Weird Rodent Made America,” written by Leila Philip, documents how the eagerness of beavers has reshaped their (our) environments much for the better. Another book, “Once They Were Hats,” mentioned in Jennifer Szalai’s incisive book review of “Beaverland,” captures the reason for the animal’s steep decline. But one hopes that some humans’ recent conservation efforts will help. Chop-chop.

I’ll see you on Wednesday.

Adblock test (Why?)

"food recipes" - Google News
January 23, 2023 at 11:00PM
https://ift.tt/QUWedhu

Two Kinds of Sheet-Pan Recipes - The New York Times
"food recipes" - Google News
https://ift.tt/kTUIK7J
https://ift.tt/mp5JchG

20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell

stratupnation.blogspot.com

This healthy smoothie is not only delicious--it also boosts your daily dose of anti-inflammatory foods. It starts with a base of creamy gut-friendly kefir and includes cherries, which can lower the inflammatory marker C-reactive protein. Heart-healthy fats in avocado, almond butter and chia seeds deliver additional anti-inflammatory compounds to the body, while spinach offers a mix of antioxidants that sweep up harmful free radicals. Fresh ginger adds zing, plus a compound called gingerol, which preliminary studies suggest may improve inflammatory markers of heart disease if consumed daily.

Adblock test (Why?)

"food recipes" - Google News
January 21, 2023 at 06:19PM
https://ift.tt/9Gtfy8H

20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell
"food recipes" - Google News
https://ift.tt/AeZic8w
https://ift.tt/IE85TQU

This Au Kouign-Amann Recipe Is Worth Making - The New York Times

stratupnation.blogspot.com

I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

On Avenue du Mont-Royal Est in the heart of Montreal’s Plateau neighborhood is a patisserie called Au Kouign-Amann, specializing in a classic version of the pastry that gives it the name.

The kouign-amann (Breton for “butter cake”) has always been among my favorite pastries for how it manages to convey comfort with a few simple ingredients, but I’ll never forget my first bite of the bakery’s version. I leaned against the slate-blue framed glass windows of the brick storefront on a warm late-June afternoon, holding two slightly warm slices tucked neatly in a brown bag, and took my first bite. I walked away wondering what had just happened to me. That delicate slice had managed to balance light buttery layers with a deep nutty flavor and slightly caramelized crust.

And, in that moment, balance was just what I needed.

I was on holiday with my family of four for the first time, and the preceding weeks had been deeply challenging. Covid had made its rounds through our home, starting with Aṣa, my 3-year-old. Within 12 hours of a positive test, she had a fever so high that she had a febrile seizure, losing consciousness. Another 10 hours in a hospital passed before she woke again, an ordeal that left me feeling like my spirit had fled my physical body. She immediately wanted everything to go back to normal, asking for her iPad and demanding to go home. But I wasn’t anywhere near normal — and wouldn’t be for a very long time. For weeks afterward, I experienced a kind of grief that seemed to follow me everywhere like a ghostly companion, casting its shadow across my work, lingering in my Brooklyn home and coming with me on our trip.

I sought refuge in the kitchen, where I’ve always found grief to be at its most reasonable. Grief occupies all of the senses, but in the kitchen, it neither aids in my cooking nor meddles with it.

A round of a butter mixture is placed on top of the dough to begin the lamination process.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

The dough is folded over the butter to create a kind of package, then rolled and folded repeatedly to create alternating layers of butter and dough. This process results in flaky layers in the finished pastry.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

So I rolled up my sleeves and made as many recipes as I could in an attempt to gently nudge my spirit back into my body. I kept returning to that kouign-amann, and what I had experienced outside the bakery. I wanted anything to keep me from the memory of Aṣa’s small, sweaty body, shaking and unconscious, being loaded into an ambulance.

I needed an all-consuming project, something that didn’t come easily to me. And that’s when I reached out to the patisserie in Montreal and asked if I could observe a shift.

Nicolas Henry, the bakery’s chef and owner, encouraged me to do more than simply watch. He offered me the opportunity to put on an apron and chef’s whites and work a morning shift. So I did.

I talked with Mr. Henry and his assistant Agnès Julià Maset about my search for a recipe that demanded the kind of attention and determination that would keep my mind occupied, a recipe like kouign-amann.

I nodded as Mr. Henry focused on the dull golden dough on the wooden counter before us. His version starts out as simple dough, leavened with both sourdough starter and yeast. The dough is left to ferment and develop its deep flavor overnight, then laminated with a mix of creamed butter and sugar. Unlike the mini kouignettes I have encountered, Mr. Henry’s is made in a skillet as a large, round cake.

Back in Brooklyn once more, I set about trying to make my own version, recalling what Ms. Maset had said as I worked beside her: Keep your hands moving and work with intention. Work the dough as little as you can. Don’t touch it until you know what your next steps will be.

Serve a slice of kouign-amann with a cup of coffee for an ideal breakfast or afternoon snack.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

Making a kouign-amann at home is no small feat. Each step is simple and straightforward, but you have to work quickly and with precision. As with most laminated doughs, there is an ease in working the dough that comes only with time.

And time offers many gifts. It creates distance from grief, as each day layers over the experience like thin sheets of ice, obscuring it but never fully concealing it. It also allows you to grow in a practice.

I made the pastry six times over a period of months before I felt assured enough to work with ease. Each kouign-amann seemed to mark the passage of time, each one a step forward as I got closer to uncovering the secrets in Mr. Henry’s dough and farther from my grief.

I’m not recreating Mr. Henry’s method exactly here, though it’s close. For the real thing, you’ll have to go to Montreal. But for a recipe that feels like healing, a gift in process and result — warm slices of a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top — take the time to make mine.

Recipe: Classic Kouign-Amann

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 21, 2023 at 04:45AM
https://ift.tt/WQkybcd

This Au Kouign-Amann Recipe Is Worth Making - The New York Times
"food recipes" - Google News
https://ift.tt/AeZic8w
https://ift.tt/IE85TQU

18 best comfort food from around the world - Recipes

stratupnation.blogspot.com

[unable to retrieve full-text content]

18 best comfort food from around the world  Recipes

"food recipes" - Google News
January 18, 2023 at 12:00PM
https://ift.tt/ZgKu2sa

18 best comfort food from around the world - Recipes
"food recipes" - Google News
https://ift.tt/Bhr8D1g
https://ift.tt/NyzXME7

Batch cook like a pro: freezer recipes that top chefs recommend - The Times

stratupnation.blogspot.com

Yes, you can be parsimonious and batch cook a billion cheap bags of bolognese for your freezer. But it remains a great time-saving option for those who wish to eat like kings but are extremely time-poor. Here are some great recipes from Britain’s best-loved cooks that are suitable for a big batching session . . .

Who else would you trust to make this classic? Stein uses pollock, smoked haddock and prawns in his recipe, which can be found at rickstein.com. It will store in the freezer for three months — simply defrost overnight in the fridge before reheating, and serve with peas and a white wine with big enough flavours to cut through the creaminess of the dish, such as a white burgundy

Adblock test (Why?)

"food recipes" - Google News
January 19, 2023
https://ift.tt/31ESVyU

Batch cook like a pro: freezer recipes that top chefs recommend - The Times
"food recipes" - Google News
https://ift.tt/5iRoN1v
https://ift.tt/niusAIj

Here's How To Make This Delicious Viral Pastina Soup - BuzzFeed

stratupnation.blogspot.com

For those of you who read the recipe above and are now thinking to yourselves, "This is NOT the version I grew up with," never fear. As mentioned, pastina recipes tend to differ pretty heavily from person to person, so here are some equally-tasty variations that are totally worth trying, if you'd like:

• Brothy, No-Egg Pastina — Use double the amount of stock called for in the recipe above, omit the egg and butter, and wait to add your Parm and black pepper until you've ladled the soup into bowls for serving. This version is especially great for small kids, FYI!

• Pastina with Veggies — Sauté some finely diced onion, celery, and carrot in butter or olive oil until just softened before adding your stock and bringing everything to a boil.

• Chicken-y Pastina — Start with the method for either of the variations above (it's up to you!), adding pre-cooked shredded or cubed chicken to the boiling stock at the same time you stir in the uncooked pastina.

Adblock test (Why?)

"food recipes" - Google News
January 16, 2023 at 07:19AM
https://ift.tt/6Za40rg

Here's How To Make This Delicious Viral Pastina Soup - BuzzFeed
"food recipes" - Google News
https://ift.tt/6PoIJEr
https://ift.tt/YhTqIkb

20 Low-Carb, High-Protein Lunch Recipes for Winter - EatingWell

stratupnation.blogspot.com

This low-carb meal-prep version of the classic composed salad comes together in about 10 minutes thanks to a handful of shortcut ingredients, like pretrimmed green beans and prepared olive tapenade. With a whopping 41 grams of protein per serving, these bowls will keep hunger at bay all afternoon. To switch things up, feel free to swap in canned tuna or leftover roasted salmon for the shrimp. We love going to Trader Joe's for fast shortcut ingredients--see Tip (below) for our product recommendations.

Adblock test (Why?)

"food recipes" - Google News
January 14, 2023 at 06:09PM
https://ift.tt/sXpfnVA

20 Low-Carb, High-Protein Lunch Recipes for Winter - EatingWell
"food recipes" - Google News
https://ift.tt/rGY5Nsc
https://ift.tt/TEHXCnP

Cheap Food Items to Buy When They’re on Sale - The New York Times

stratupnation.blogspot.com

And inflation-friendly recipes for how to make the most of them once you have them.

Ten-dollar cartons of eggs. Seven-dollar gallons of milk. Two-dollar apples. Everyone — even Cardi B — is feeling the pain of jaw-droppingly high food costs driven by inflation and a flurry of other factors. It’s scary to see your grocery bill skyrocket, but while no one can predict what’s going to happen to food prices in the coming year, stocking up on certain ingredients when you spot them at a lower price can help you save significantly. We talked to a few budget experts and several New York Times editors and writers about what items they buy and how they make the most of them.

Before You Start

• You may be new to budget shopping. If so, embrace grocery store circulars (you can use the Flipp app to track them). Make a list before you go, and if your grocery store has an online presence, compare prices.

• Take a tip from Ali Slagle, a recipe developer and New York Times Cooking contributor, and stroll by your staple ingredients whenever you visit a store. You might discover a surprise sale.

• Finally, the key to budget grocery shopping is being open to sacrificing convenience for a lower price. Consider visiting a couple of different stores to take advantage of sales. It can be worth it.

Dairy and Eggs

Slice and freeze mozzarella for use on quick pizzas.Melina Hammer for The New York Times

1. Cheese: Can you freeze hard cheeses like mozzarella and Cheddar? The answer is “yes” if you plan on melting it. (The thawed texture might be a bit weird for eating out of hand.) Krysten Chambrot, an associate editor for New York Times Cooking, chops up fresh mozzarella and freezes the slices on a sheet pan, then pops them into a resealable plastic bag for quick pizzas. “It keeps us from ordering in and keeps waste down for two people,” she said. Buy shredded cheese (or block cheese and shred it yourself) and freeze it.

Recipes: Pizza Margherita | The Original Nachos | Broccoli and Cheddar Soup

2. Butter: Genevieve Ko, a deputy editor for New York Times Cooking, freezes butter or, if she has the time, turns it into cookie or pie dough, or fully baked treats, and freezes them to enjoy later. (Keep an eye out for sales around major cooking holidays like Thanksgiving and Christmas.)

Recipes: Chocolate Chip Cookies | All-Purpose Biscuits | All-Butter Pie Crust

3. Milk: Natasha Janardan, a social video producer for New York Times Cooking, buys milk at a Brooklyn dollar store, where she can get a gallon for $4.19 instead of $7. Consider ditching dairy milk altogether if you don’t use a lot of it to begin with. These days, alternative milks are typically cheaper, and “a half gallon of oat milk lasts longer than whole dairy milk,” said Caroline Lange, a writer, recipe developer and tester in Brooklyn. You can also freeze milk. The consistency will change slightly, but it still works perfectly fine in baked goods. (The same goes for yogurt and buttermilk.)

4. Eggs: Don’t be afraid to buy a few cartons if you spot them at a good price. They keep for three to five weeks in the fridge (or longer). You can also freeze beaten eggs in ice cube trays, then pop the cubes into a resealable plastic bag to thaw for later use in baked goods or for scrambled eggs. Or, make a couple frittatas — or bake mini frittatas in muffin tins — and freeze them for busy mornings.

Recipes: Loaded Baked Frittata | Best Scrambled Eggs Recipes

Meat and Fish

If you find a good deal on meat, you can prepare meatballs and freeze them for quick dinners.Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

5. Ground meat: Alli Powell, creator of The Grocery Getting Girl, an Instagram account dedicated to budget shopping and cooking, buys ground meat in bulk or on sale, then divides it into half- or one-pound portions for freezing. Genevieve Ko suggests making meatballs, samosas or dumplings, which freeze well and can be cooked straight from the freezer.

Recipes: Korean Barbecue-Style Beef Meatballs | Keema Samosas | Pork Dumplings

6. Stew meats: Stock up on bone-in chicken thighs, beef chuck, short ribs, pork or lamb shoulder. Genevieve Ko makes big batches of stew and keeps containers in the freezer and in the fridge for future fast meals.

Recipes: Old-Fashioned Beef Stew | Air-Fryer Chicken Thighs | Brown Stew Pork Shoulder

7. Fish: Nicole Donnell, the creator of Black Girl Budget, a financial coaching service dedicated to teaching Black women the benefits of budgeting, buys a large piece of fish and cuts it into pieces to freeze instead of buying individual, vacuum-sealed servings. If you score a couple of pieces of fresh salmon, but you’re not quite ready to eat them, you can marinate them for up to two days before cooking.

Recipes: Miso-Glazed Fish | Gravlax

8. Rotisserie chicken: Take it from Vaughn Vreeland, a supervising producer for New York Times Cooking. “Never underestimate the power of a rotisserie chicken (especially if you live alone).” His grocery store has them on sale for $8.99 every Monday, so he eats some for dinner, then shreds the remaining meat and uses the bones for stock. Half of the shredded chicken gets turned into chicken salad, and the other half goes into soup. (Here are even more ways to use a rotisserie chicken.)

Recipes: Turkey Barley Soup | Slow Cooker Chicken Tortilla Soup | Easiest Chicken Noodle Soup

Produce

“If you buy a big cabbage, it will feed you forever,” Ali Slagle said. And this caramelized cabbage and walnut pasta from Hetty McKinnon is just one way it can.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

9. Fruit: Once you’ve eaten your fill of fresh fruit, make muffins, cakes, quick breads or pie filling that you can freeze to enjoy later. Or slice and freeze berries, stone fruits, pineapple and mango on a sheet pan and store in a resealable plastic bag to use in smoothies or baked goods. You can also make jam or preserves. If you have a surplus of apples and pears, which don’t freeze well, turn them into applesauce.

Recipes: Jordan Marsh’s Blueberry Muffins | How to Make Jam | Cinnamon Maple Applesauce

10. Hearty vegetables: “If you buy a big cabbage, it will feed you forever,” Ali Slagle said. Opt for vegetables with a long shelf life, like root vegetables, onions, cauliflower, brussels sprouts and cabbage. Then, make quick pickles with past-their-prime sturdy vegetables: Submerge them in leftover pickle brine and refrigerate. In a few days, they’ll make a great giardiniera-like topping for sandwiches and salads.

Recipes: Hearty Cabbage Recipes | Roasted Sweet Potatoes | Stir-Fried Brussels Sprouts

11. Dark leafy greens and herbs: If you spot them on sale — or you have a big bunch that are about to turn — Genevieve Ko suggests cooking them down or turning them into sauce to keep in the fridge or freezer because they take up so much space otherwise. And if you have a bag of greens just about to turn slimy, no need to wilt if you’re in a rush. Toss them into the freezer as-is and grab a handful to use in smoothies or soups.

Recipes: Braised Collard Greens | All-Purpose Green Sauce | Basic Pesto

12. Frozen foods: Look for deals on frozen fruit and vegetables, especially for out-of-season produce that your family loves. It’s flash frozen at peak freshness, so the taste is comparable especially when used in soups, baked goods, stews and stir-fries. And most are already chopped, so you don’t have to prep. Try serving your kids frozen fruit — berries, peaches, mango or pineapple — when they want something sweet but not sugary.

Recipes: Shrimp Fried Rice | Berry Buttermilk Cake | Creamy Spinach-Artichoke Chicken Stew

13. Lemons and limes: Buying a bag of lemons or limes is far cheaper than buying them individually. Set aside a few, but freeze the rest. According to Beth Moncel, the founder of Budget Bytes, the popular budget cooking website, “Frozen citrus is easier to grate, and once they thaw, they’re so easy to juice.”

Recipes: Crispy Parmesan Roast Chicken With Lemon | Lemon Bundt Cake | Cumin Lime Shrimp With Ginger

Pantry

Turn stale bread into French toast for an easy, economical breakfast.Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

14. Beans: “Buy dried beans,” Ali Slagle said. They cost about the same as a can of beans but will yield four times as much. Drain most of the cooking liquid, and freeze in airtight containers to use for future soups, veggie burgers, hummus and bean salads.

Recipes: How to Cook Beans | Big Pot of Beans | Slow-Cooker Beans

15. Canned tomatoes: A can of tomatoes goes a long way, so it’s never a bad idea to add more to your pantry. Make big batches of tomato sauce, minestrone or tomato curry, and freeze them.

Recipes: Marcella Hazan’s Tomato Sauce | Quick Minestrone | Butter-Roasted Paneer With Tomato Curry

16. Bread: Instead of leaving bread out on the counter, store it in the refrigerator or freezer. Use stale bread to make croutons, French toast, bread pudding or bread crumbs. Krysten Chambrot revives old bread by spritzing it with water and putting it in the oven at 350 degrees for about five minutes.

Recipes: French Toast | Bread Pudding | Torn Croutons

17. Cereal: How can something made from mostly flour be so expensive? If you spot a good sale on your favorite, stock up! Unopened, it’s good for at least a year, and opened, for about three months. You can also freeze any opened cereal in a resealable plastic bag. If you have an excess, make cereal treat bars or press-in pie crusts. You can also use crushed, unsweetened cereal like cornflakes as a stand-in for bread crumbs.

Recipes: Rice Krispie Treats | S’mores Crispy Treats | Milk and Honey Pie With Cereal Crust

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 14, 2023 at 12:58AM
https://ift.tt/q7kWIMK

Cheap Food Items to Buy When They’re on Sale - The New York Times
"food recipes" - Google News
https://ift.tt/xY4kGNM
https://ift.tt/BwyMYXV

Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times

stratupnation.blogspot.com

SINGAPORE – Leap into the Year of the Rabbit and surprise your guests by pulling two bunny-themed dishes out of your home chef’s hat.

Jazz up fried rice with premium ingredients such as dried scallops and sakura ebi (shrimp), and add a fun touch by shaping the rice into bunny balls.

Adblock test (Why?)

"food recipes" - Google News
January 14, 2023 at 01:00PM
https://ift.tt/r9x1485

Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times
"food recipes" - Google News
https://ift.tt/xY4kGNM
https://ift.tt/BwyMYXV

How to make South Indian Ven Pongal at home - Recipes

stratupnation.blogspot.com

[unable to retrieve full-text content]

How to make South Indian Ven Pongal at home  Recipes

"food recipes" - Google News
January 13, 2023 at 11:39PM
https://ift.tt/KpFzrih

How to make South Indian Ven Pongal at home - Recipes
"food recipes" - Google News
https://ift.tt/xY4kGNM
https://ift.tt/BwyMYXV

Birthday girl Fatima Sana Shaikh loves baking Red Velvet Cupcakes; here's proof - Recipes

stratupnation.blogspot.com

​Ingredients required

1 cup refined flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tbsp cocoa powder, 1/2 cup melted butter, 1/2 cup condensed milk, 1/2 tsp vanilla essence, 1/4 cup curd, 3/4 tsp red colour, 1/4 cup unsalted butter, 3/4 cup cream cheese, and 3/4 cup powdered sugar.

Adblock test (Why?)

"food recipes" - Google News
January 11, 2023 at 02:19PM
https://ift.tt/jIM3uR7

Birthday girl Fatima Sana Shaikh loves baking Red Velvet Cupcakes; here's proof - Recipes
"food recipes" - Google News
https://ift.tt/xY4kGNM
https://ift.tt/BwyMYXV

A One-Pot Salmon and Rice Recipe You’ll Turn to Again and Again - The New York Times

stratupnation.blogspot.com

For the simplest one-pot meal, fish and grains steam in the same pot, at the same time, on the stovetop.

Salmon is one of those pliant proteins that you can successfully cook almost any way you want. Sear it hot and fast, until the skin crisps and the fillet browns. Roast it low and slow, covered in olive oil until it collapses into a silky confit. Or swathe it in aromatics and steam it, letting it cook gently while it suffuses with flavor. It’s all good: Salmon’s happy to go with the flow.

For this one-pot salmon and rice dish, I went the steaming route because it is the easiest way to get dinner on the table and can be the most flavorful.

Spinach, scallions and cilantro add some heft to a coconut milk-infused rice.David Malosh for The New York Times. Food Stylist: Simon Andrews.

The idea started with a pot of coconut rice, a staple side at our house that we sometimes eat plain and pristine, and other times zipped up with spices and vegetables. Since there was an open can of green curry paste in the fridge, I added some to the rice, along with a handful of spinach, scallions and loads of cilantro.

Usually, while a pot of rice simmers, I’ll separately cook whatever protein we’re having, be it a sheet pan of chicken or sausages, or a couple of skillet-fried eggs.

But since salmon’s so easygoing, draping the fillets right on top of the rice to steam struck me as the simplest way to go, with the fewest dishes to wash afterward.

Green curry paste coats the salmon, adding depth of flavor.David Malosh for The New York Times. Food Stylist: Simon Andrews.

I coated the salmon with the rest of the green curry. After the rice had cooked about halfway, I added the fish to the pot, covered it and let it slowly cook until everything was done at the same time. It made for a zero-fuss weeknight meal that, because of the lively depth of flavor from the curry paste, tasted a lot more elaborate than it really was.

Bear in mind that different brands of rice absorb water differently, so their cooking times can vary. If your rice looks dry or starts to stick to the bottom of the pot, be sure to add more water. On the other hand, if the salmon is done before the rice, just transfer the fish to a plate, tent with an overturned bowl or foil to keep warm, and continue to cook the rice until done.

Then serve it all forth. It’s a laid-back, crowd-pleasing meal that didn’t send you swimming upstream.

Recipe: Green Curry Salmon With Coconut Rice

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 12, 2023 at 01:25AM
https://ift.tt/ABhC8tM

A One-Pot Salmon and Rice Recipe You’ll Turn to Again and Again - The New York Times
"food recipes" - Google News
https://ift.tt/J7n1uZU
https://ift.tt/CzQ7U1p