Tuesday, July 31, 2018
How to Cook Aubergine - Aubergine Recipe
How to Cook Aubergine
Method 1 Prepping Aubergine for Cooking
1 Wash the aubergine thoroughly.
Check for brown spots or bruises. If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat. Peel the skin with a vegetable peeler if you think it’s wise – younger aubergine skin is fine to eat, but older, more ripened aubergine skin has a bitter taste. Cut off the stem and base, too.
Leave the skin on if you are baking aubergine whole in the oven or roasting it on the grill. It’s also best left on if you want to scrape out the insides later and make an aubergine mash.
2 Cut the aubergine however your recipe dictates.
It could be halved lengthwise, cubed, diced or sliced. It’s sometimes a matter of personal preference, too. Just remember that if you're grilling it, keep it in larger chunks so it doesn't fall through the grates.
If your recipe calls for mashed or pureed aubergine, do not cut it since you can bake it whole. This is the easiest way, too.
3 Salt the exposed flesh of the aubergine.
This helps to draw out the bitterness that an aubergine can typically have. Salting also creates a denser flesh, making it less sponge-like so it will not absorb fat so easily. Keep them sitting in a colander for 20 to 30 minutes.
If you need, you can skip this step. The aubergine will still be tasty, but it may have a slightly different consistency and be a little more bitter.
4 Rinse the aubergine under water to remove the salt and thoroughly dry it.
This action keeps the aubergine from absorbing too much oil when cooking, keeping the aubergine's crunch.
Make sure the aubergine is actually dry. Water left on may absorb into the meat of the veggie, making it chewier than is desirable.
Method 2 Roasting Aubergine
1 Preheat the oven to 230°C (450°F).
You’ll also need to line a baking pan with foil or lightly grease it. Alternatively, if you have one, you can use a Silpat (though a little greasing still wouldn't hurt).
2 Peel the aubergine, if desired, and cut to size.
Consider a few of these variations:
Cut it into 3/4-inch cubes. Toss the cubes with garlic, olive oil, salt, and black pepper. Once all the cubes are covered, place into the pan.
Bake your aubergine whole. Pierce the skin a few times when baking so it does not explode from expanding moisture. You can then scoop out the flesh for mashing or pureeing.
Slice the aubergine length-wise and brush with olive oil and seasoning (diced onion, pepper, grated cheese, breadcrumbs and spices all work wonderfully).
3 Roast the aubergine about 20 minutes or until tender.
If you're working with cubes, you may wish to stir them up about halfway through, or 10 minutes in. And if your oven cooks unevenly, turn the pan around as well. You want each piece to have that hint of crunch while still being tender.
If you're roasting a whole aubergine, pierce it with a fork. If there is initial pressure and then it slides right in, your aubergine is fully cooked.
Method 3 Sauteing Aubergine
1 Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
If you don't have olive oil, you can substitute avocado oil, coconut oil, grapeseed oil, or palm oil – and it'll still be healthy.
Don't be tempted to use much more oil than that; oil will be brushed on the aubergine later. If you bombard the aubergine with even more, it'll take on a fried yet soggy texture.
2 Slice the aubergine and brush with olive oil on both sides.
Slice it in 1/2 inch (1.25 cm) slices, or however your recipe calls for. Sprinkle with salt and pepper to taste. You can also add any other spices you'd like to accompany the aubergine, too.
If you’d like, coat the aubergine slices in breadcrumbs and Parmesan cheese. You’ll need around ? cup of breadcrumbs and 1 or 2 tablespoons of Parmesan for one, good-sized aubergine. Mix it up and dip each slice in before adding it to the pan.
3 Add the aubergine slices to the hot oil.
Each side will need to cook for about 5 minutes or until golden. Don't walk away from the pan – there's a window of perfection that, if missed, will result in your slices blackening too much. Keep turning as need be for browned perfection.
Looking for a zestier kick? Add some soy sauce into the mix (but keep some for dipping later). Introduce whatever other flavors you think would pair well, too.
4 When the slices are evenly browned, take them off the heat.
Place them onto a paper towel to sop up the extra oil. Give them a few minutes to cool down and then it's chow time.
Aubergine is tasty with soy sauce, ranch, or even plain. They're a great complement to any meal, putting a new twist on boring ol' veggies.
Method 4 Grilling Aubergine
1 If you’re using a gas grill, preheat it.
Put it on medium heat with a grill rack on top. If you’re using a charcoal grill, get the coals going nice and hot.
Make sure your grill is clean before you use it. Put some vegetable oil on a paper towel and wipe down the grate, one by one. Using oil can also help to prevent sticking.
2 Peel the aubergine, if desired, and cut into 1/2-inch slices.
You can also halve small aubergines lengthwise instead of slicing vertically. Brush slices on all sides generously with olive oil, melted butter, or cooking oil. This adds flavor and keeps them from sticking to the grill rack, too.
Alternatively, you can grill eggplant whole or sliced in half over a medium to hot flame for 15 to 20 minutes until the skin is blackened. Pierce the skin when cooking aubergines this way to get heat into the center.
3 Season as desired with herbs, salt, and ground black pepper.
You can also brush the aubergine with oil-based marinade instead of the oil or butter. Any marinade that works on other vegetables will work on aubergine, too.
4 Line the grill with foil or place it directly onto the rack.
If you’re working with small slices, lining the grill with foil will be best to keep the slices from falling through the grate. It also keeps the oil on top and redistributable.
Pierce a few holes into the foil to allow the heat to transfer more quickly.
5 Grill for about 8 minutes or until crispy and tender, turning occasionally.
For both a charcoal and gas grill, place the aubergine on a rack directly above the heat. A gas grill should be covered; a charcoal grill should not.
When finished, turn off the heat, leave the foil, and transfer the aubergine to a plate. Give both the aubergine and the foil a few minutes to cool down before either are touched.
The aubergine is now good to be added to a salad or a stir fry, or even eaten alone with your dipping sauce of choice. It can even be kept for later as part of a soup or stew.
How to Make Asparagus Wrapped in Bacon
Ingredients
1 1/2 lb (680g) asparagus, green or white, all about the same diameter
Bacon, center cut, thick cut
Olive oil
Salt and pepper
How to make it
Steps
1 Prepare the asparagus.
Take about 1 1/2 lbs (680 g) of asparagus and remove the root ends so that the asparagus are all about 5 inches (13 cm) long.
Carefully wash each stalk of asparagus under cold running water to remove any dirt. Asparagus shoots grow up through the dirt so they can be quite dirty. Optionally, carefully peel the skins of the stalks with a peeler below the tips. The skin can be slightly bitter, so removing them can improve the overall taste of the dish.
Lightly dry the asparagus with a clean kitchen towel, then toss it with 1 tbsp. (15 ml) of good quality olive oil and season it lightly with salt and pepper.
2 Prepare the bacon.
Quickly count the number of asparagus spears. You need one strip of bacon to wrap each bundle of 4 to 5 asparagus spears. Divide the number of spears by 4 or 5 and use that number of bacon strips.
Lay the strips of center cut, thick cut bacon on a cookie sheet. Alternatively, trim the fatty ends from 4 strips of thick cut bacon and lay them on a baking sheet.
3 Bake the bacon in a preheated 450ºF (230ºC) oven for about 10 minutes until partially cooked but not crisp.
Remove the bacon to a paper towel to allow it to drain and cool.
4 Assemble the bundles.
Lay one strip of bacon horizontally in front of you on a clean work surface. Lay 4 to 5 asparagus spears, bud ends all together, perpendicularly at one end of the bacon. The spears cut ends should be hang about 1/2 inch (1.5 cm) below the bacon.
Wrap the bacon tightly around the asparagus as you roll the asparagus bundle. Allow the bacon to wind its way up the asparagus but stop before you get to the tips. Lay the wrapped bundles, seam side down, on a cookie sheet or other transportable flat surface. Now you can either roast or grill the asparagus.
5 Roast the asparagus bundles.
Preheat the oven to 450ºF (230ºC). Place the asparagus on the flat top of a broiler pan with slots to allow the bacon to drain. When the oven is heated, place the asparagus in the oven and let it roast for about 10 minutes, slightly longer if the asparagus spears are thick. The bacon should be crisp and the asparagus tender.
6 Grill the asparagus.
Preheat the grill to medium high. When the grill has reached the appropriate heat level, transfer the bundles to the grill with tongs. Lay the bundles seam side down. Let them grill for about 5 minutes then turn the bundles and cook for an additional 5 minutes. Turn the heat down if you get flare-ups. The bacon should be crisp and the asparagus tender. Remove and serve immediately.
7 Finished.
How to Fry Eggplant - Fry Eggplant Recipe
How to Fry Eggplant
How to make it
Method 1 Prepare Eggplants for Cooking
1 Select eggplants that feel heavy and firm.
When you cook eggplant, you want to choose eggplants that have smooth skin that shines.
2 Store your eggplants in the refrigerator until you are ready to fry them.
Eggplants are delicate and will perish quickly.
3 Remove the skin of large or white eggplants.
Peel the skin with a stainless steel paring knife. To prepare eggplants for cooking, don't use a carbon steel knife because carbon reacts with eggplants phytonutrients and will turn the eggplant black.
4 Cut your eggplant into thin slices with a stainless steel knife.
5 Tenderize your eggplant.
When frying eggplant, you want soft and tender pieces. Sprinkle the eggplant with salt and let it set for 20 to 30 minutes. This will pull some of the moisture out of the eggplant and prevent it from soaking up cooking oil.
6 Rinse off the eggplant with water.
When you prepare eggplants for cooking, you may want to remove some of the salt.
Method 2 Fried Eggplant
1 Mix 1 tsp.
(4.929 cc) turmeric powder, 1 tsp. (4.929 cc) minced garlic and 1 tsp. (4.929 cc) salt in a bowl.
2 Put 1/4 cup (60 ml) cooking oil in a frying pan.
Put the pan on the stove and turn the burner to medium low. When frying eggplant, you want the oil heated up before you cook the eggplant.
3 Place the sliced eggplant in the bowl of seasoning, and move them around to coat them with the spices.
4 Fry the eggplant slices for 2 to 4 minutes on each side.
When cooking eggplant, you want to cook it completely to bring out all of the flavor.
5 Finished.
Method 3 Breaded Fried Eggplant
1 Pour 1 inch (2.54 cm) of cooking oil into a frying pan.
When you cook eggplant, you may use sesame oil, olive oil, wok oil, butter or vegetable oil.
2 Put the frying pan on a burner and turn the burner to medium heat.
3 Break 1 egg and beat it in a bowl for 1 to 2 minutes.
4 Dip the eggplant slices into the egg.
The egg will help the breaded mix stick to the slices when you prepare eggplant for cooking.
5 Mix 1/2 cup (118.29 ml) flour, 1/4 tsp.
(1.232 cc) cornstarch, 1 tsp.salt (4.929 cc) and 1/2 tsp. (2.464 cc) pepper in another bowl.
6 Roll the egg coated eggplant slices in the flour mix, covering them completely.
7 Put the battered eggplant slices into the frying pan.
Frying eggplant may cause the oil to bubble, so be careful not to burn yourself.
8 Cook the eggplant until they turn golden.
Turn them over several times so they don't burn.
9 Remove the battered eggplant and drain on paper towels.
10 Finished.
Monday, July 30, 2018
How to Make Caponata - Caponata Recipe
How to Make Caponata
Ingredients
4-6 small or 4 medium eggplants/aubergines
2 tablespoons olive oil
1 onion, sliced
5 large tomatoes, peeled and chopped
1 tablespoon of capers
50gm green olives, pitted and sliced
3 celery sticks, cut into 3 centimeter (1.2 in) pieces
4 tablespoons of white wine vinegar or balsamic vinegar
1 tablespoon raw sugar
Salt and cracked black pepper to taste
2 tablespoons parsley, chopped finely, for garnish
How to make it
Steps
1 Wash the eggplants.
Leave the skin on unless the eggplants are very tough (older, larger ones).
2 Dice the eggplant.
3 Sprinkle salt over the eggplant pieces.
Leave them salted for half an hour, sitting in a strainer. This will allow the juices to run.
4 Rinse off the salt.
Dry the eggplant pieces on kitchen paper towel.
5 Fry the eggplant pieces in hot olive oil.
They should be cooked until they brown and are tender. Drain again on kitchen paper towel and set to one side.
6 Fry the onion.
Use the same pan with a dash more olive oil. Fry until golden in color.
7 Add the tomatoes and season with salt and pepper.
Leave to simmer gently for 15 minutes.
8 Blanch the capers, olives and celery for 1 minute.
Drain them and add them to the simmering tomato mixture.
9 Pour in the vinegar and sugar.
Stir the sugar through evenly. Leave to simmer gently for another 15 minutes. During this time the sauce should reduce.
10 Remove from the heat.
Add the eggplant pieces and stir through evenly.
11 Let the caponata stand for a minimum of 30 minutes.
The longer it is permitted to marinade, the better, so that the flavor infuses through.
12 Serve in a small dish.
Sprinkle the cut parsley over the top as a garnish. Provide small crackers or pieces of bread for eating with the caponata.
How to Reduce the Bitterness of Eggplants - Reduce the Bitterness of Eggplants Instructions
How to Reduce the Bitterness of Eggplants
How to do this
Steps
1 Slice or dice the eggplant as required for your recipe.
2 Sprinkle salt over the slices or diced pieces.
3 Leave to sit for half an hour with the salt on the flesh.
4 Remove the salt by washing it off once you are ready to cook with the eggplant after the half hour is up.
5 Consider avoiding the bitterness by buying younger, smaller eggplants.
When the pips are the same colour as the flesh, the eggplant is not bitter. As soon as the seeds are brown, however, the bitterness will have set in.
How to Make Besan Ladoo - Besan Ladoo Recipe
How to Make Besan Ladoo
Ingredients
Makes 10 large or 15 small besan ladoos
2 cups (184g) coarse besan
½ to ? cup (110–150g) ghee
1 cup (125g) powdered sugar
1 tsp (5 mL) cardamom powder (elachi powder)
Optional:
1 tbsp (15 mL) milk
1 tsp (5 mL) cinnamon powder
2 tbsp (30 mL) golden raisins
15 slivered almonds, cashew halves, or pistachios
How to make it
Part 1 Making Besan Ladoo
1 Melt the ghee.
Warm the ghee in a pan to melt it. Pour it into the besan, stirring constantly.
Start with ½ cup (110g) ghee. If there is still dry besan after the next step, or if you like extra-shiny, soft ladoos, add more one spoonful at a time.
Ghee is clarified butter that's been toasted for a nutty, caramelized flavor. You can substitute plain unsalted butter, but it will have much less flavor.
2 Roast the besan over medium-low heat.
Stir constantly for about 10–12 minutes, watching the besan brown evenly. This is the most important step. Too little cooking will leave an unpleasant raw taste, while too much can burn the flour. Constant stirring will help prevent these problems.
Use an Indian karahi (kadai), a wok, or a deep saucepan.
Besan is the Hindi word for gram flour. It is also sold as chickpea flour, garbanzo bean flour, cece flour, chana flour, or (in Tamil markets) kadalai maavu.
3 Add cardamom and milk.
Add the cardamom powder (elachi) at this point. If you are using milk and/or cinnamon for more flavor, add those as well. Stir for just a few seconds, then turn off the heat.
Milk adds a richer taste and fluffier texture, but shortens the shelf life.You can skip the milk if you like.
4 Let it cool in a mixing bowl.
Move the mixture to a large bowl. Keep stirring for a minute to avoid burning the besan. Set it aside and let it cool for ten minutes. This will stop the sugar from melting, but not cool it so much that the sugar can't blend in.
While waiting, you can make boora if you want to use it instead of sugar.
5 Mix in powdered sugar.
Add sugar to the besan mixture. Stir until combined. Do not add the sugar while the besan is still hot, or it may burn. Leave the mixture to cool to room temperature.
If you only have granulated sugar, turn it into powdered sugar with a food processor, coffee grinder, or spice grinder.
6 Shape into balls.
Wash and dry your hands. Shape the mixture into balls with your hands. Store in an airtight container. If you want to decorate them, see below for optional instructions.
If it is too dry to form balls, mix in another teaspoon (5 mL) of ghee and try again. Keep adding ghee until the balls stick together.
They will also be easier to form if you put the mix in the fridge for 20–30 minutes.
Part 2 Adding Ingredients
1 Mix in golden raisins.
You can add these directly to the mix, or poke one into each ball. Deep fry them in ghee first for even better flavor. Pat them dry after frying, with a paper towel.
Chopped, dry fruit will work as well.
2 Decorate with nuts.
Put a slivered almond, a cashew half, or a pistachio on the top of each ladoo. Press lightly to push it into the dessert.
3 Coat in almond meal.
Coarse almond meal adds a tasty, crunchy outside. Roll each ball in it.
This is sold as badam powder at Indian markets.
4 Use boora instead of sugar.
Many people make their own boora and use it instead of sugar in besan ladoo. This is quick, easy, and uses common ingredients. Here's a larger batch so you can store extra for other recipes:
Mix 2¼ cup (450g) granulated sugar and ½ cup (120 mL) water.
Heat in a karahi or other deep pan. Bring to a boil. Stir constantly for 2 or 3 minutes.
Add a spoonful of milk and stir. Use a ladle to skim off the dirty foam that appears at the top. (May not be necessary if sugar and water is clean.)
Add a spoonful of ghee to prevent lumps. Cook until the syrup is very thick and nearly transparent. Keep stirring vigorously. This takes about ten minutes.
Turn the heat off. Move it to a cool surface. Keep stirring constantly until the mixture cools.
How to Make Baked Eggplant and Ricotta Rolls - Baked Eggplant and Ricotta Rolls Recipe
How to Make Baked Eggplant and Ricotta Rolls
Ingredients
2 medium eggplants
480g (2 cups) fresh ricotta
1/2 chopped fresh basil
70g (1 cup) finely grated Parmesan
575g primavera pasta sauce
85g (3/4 cup) coarsely grated mozzarella
How to make it
Steps
1 Preheat oven to 200ºC.
2 Spray two large baking trays with olive oil; spray to lightly grease.
3 Cut the eggplants into 1 centimeter (0.4 in) thick slices lengthwise.
Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray.
4 Bake in oven for 10 minutes or until golden.
5 Meanwhile, place the ricotta, basil and three quarters of the Parmesan in a medium bowl and stir until well combined.
Taste and season with pepper.
6 Place 1 tablespoon of the ricotta mixture on 1 eggplant slice.
7 Roll up firmly to enclose filling.
8 Place the roll, seam side down, in the baking dish.
Repeat with the remaining ricotta mixture and eggplant.
9 Pour the tomato sauce evenly over the rolls.
Sprinkle with mozzarella and remaining Parmesan.
10 Bake in oven for 10 minutes or until the mozzarella melts.
11 Finished.
How to Salt Eggplant - Salt Eggplant Recipe
How to Salt Eggplant
Ingredients
Eggplant
Salt
Water (optional)
How to make it
Method 1 Salting the Eggplant Dry
1 Wash and cut the eggplant.
Rinse off the outside of the eggplant. You can peel the eggplant if you prefer, but you can also leave the skin on.[1] Cut the eggplant to the shape you need for your recipe, such as slices or cubes.
2 Add salt.
You'll need a lot of salt for this process, so use more than you think you need, about 1/2 tablespoon for each (medium) eggplant. You can use regular table salt, kosher salt, or whatever you have on hand.[3] Sprinkle the salt on, or toss the cubes in the salt. Spread the cubes out in a colander or over a cooling rack, as water will drip off them.
A medium eggplant is about a pound by weight. If you're eggplant is larger or smaller, adjust the amount of salt in the same ratio. For instance, if you have an eggplant that is 1 1/2 pounds, add 3/4 tablespoon of salt for each eggplant.
3 Let the cubes rest.
This process takes time, as the salt is drawing moisture out of the eggplant. You'll need 30 minutes at the minimum, but you can leave them up to an hour and a half. Watch for moisture beading up on the eggplant, which is what you want.
4 Rinse the salt off.
Run the eggplant under water for a minute or two, making sure you get most of the salt off. Leaving too much salt on will make the final dish too salty.
5 Press the eggplant dry.
For most applications, you want to dry the eggplant off as much as possible. Place the eggplant between two paper towels, and press it down on a hard surface with your hand, which will remove much of the water. Use immediately.
Method 2 Soaking Eggplant in Saltwater
1 Cut the eggplant.
If you're using small eggplants (such as Japanese eggplants, which are about the size of a small apple), you can simply peel some of the skin off (about half of it in stripes), or poke holes in it with a fork. For larger eggplants (such as the typical American ones that weigh in at a pound), cut it into cubes or slices, whatever you need for the final dish.
2 Create your saltwater.
Get a bowl big enough for the eggplant to soak in. Add room-temperature tap water to it, leaving room for the eggplant. Pour in salt. You'll need about a tablespoon per cup or two of water. Mix it up to dissolve the salt.
3 Soak the eggplant.
Place the eggplants in the bowl. Mix the water and eggplant around to get the process started. Leave the eggplants to soak in the water. You'll want them to soak for about 30 minutes or so. Drain the water off at the end, but you don't need to rinse the eggplant off with this method.
4 Pat dry.
Before cooking, you should pat the eggplant dry between paper towels. It can help to press down slightly on it to release a bit of the water. Use the eggplant immediately. This method works especially well before frying.
Sunday, July 29, 2018
How to Make a Chocolate, Banana and Nut Smoothie - Chocolate, Banana and Nut Smoothie Recipe
How to Make a Chocolate, Banana and Nut Smoothie
Ingredients
1 banana
250 ml (10 fl oz) chocolate milk
2 tbsp (32 grams) peanut butter
1 tbsp (15 ml) honey
8 ice cubes
How to make it
Steps
1 To give the drink a thicker consistency and keep it cold, freeze the banana in advance.
2 Peel the banana and chop it into quarters.
3 Wrap it in grease-proof paper and put it in the freezer for a couple of hours.
4 Pour the 250ml of chocolate milk into the blender.
5 Add 2 tablespoons of peanut butter and a tablespoon of honey.
6 Remove the banana from the freezer, unwrap and add to the blender.
7 Then add about 8 ice cubes.
8 Place the lid on firmly, and blend until the mixture is smooth, or the consistency you'd like.
9 Remove the lid and pour the smoothie into a tall glass.
Drop in a couple of straws and enjoy.
10 Finished.
How to Use a Blender - Blender Instructions
How to Use a Blender
Part 1 Mastering the Basics
1 Make sure the blender is plugged in, clean, and in working condition.
You can pretty much eyeball this one if it looks like it's in okay condition, it's probably safe to use.
2 Put your ingredients inside.
We'll cover the things you can put inside in the next section, but for now just know that it all goes in there, pretty much however you want. It's a good idea to get a little liquid near the bottom to get everything going -- otherwise the solid stuff doesn't move around very easily.
If you're blending ice, you'll need a little bit of liquid to get it going. The ice floats in water, letting the blades do their thing. No water and the ice will just wedge itself against the sides, slowly melting.
3 Close the lid and hold the cover tightly.
That little cap that comes off? That's the feeder cap. You can leave your blender going, remove the feeder cap, and add in a few more (albeit small) things if you'd like. But other than that, it's best to leave the lid on -- or else you might end up with blender goo on your walls.
If it doesn't start, make sure the bottom of the blender is placed securely in the base. If the base and the blender aren't meeting just so, it can't make the connection to start whizzing and whirring.
4 Blend!
Try experimenting with the buttons. Choose an appropriate speed setting depending on what you are blending. Generally speaking, the further you go to the right, the higher the speed.
Chop, grate, grind, blend, mix, stir, puree, whip, and liquefy -- don't worry too much about these. You can't really use any "incorrectly." If it isn't the consistency you want it to be, try a higher speed. If that doesn't work, stop the blender, take off the lid, mix it up, and start again.
5 Open it up and pour it out.
If you're done that is. You may need to scrape out the bottom or undo the blades to get it all out of there, especially if it's thick. That's it!
6 Clean the blender.
Take off the blades from the jar and wash the two parts separately. Just run them under warm water with a little soap; alternatively, you can put them in your dishwasher. It's safe.
Never, ever, ever put the base in water! If you get it gunky, take a wet cloth or sponge to it. It's hard to hurt it -- and water (or any other liquid) is really the only way.
Apart from fire and all.
Part 2 Getting Creative
1 Make shakes, gelato, smoothies or ice creams.
The most quintessential way to use your blender is for sugary, sweet goodness. Throw in some fruit, ice, sugar, milk and you're just about good to go. And when you do it yourself, you can come up with your own crazy flavors, too.
2 Make salsas, hummus, and dips.
No more buying that packaged crap -- with your blender, you can make just about anything. Your blender might very literally get your party started. Just make sure if you're making salsa you don't end up liquefying your tomatoes!
3 Make cocktails.
The moment you've been waiting for is upon us. Cocktails. Every blended drink you've ever wanted and even those you didn't know you did can be made with your blender. A little ice, some alcohol, and your favorite flavors and you're set. wikiHow has you covered for this, too:
4 Make soup and sauces.
Yep, you can make soups and sauces in your blender, too. At least the kind of soups and sauces that you want to be creamy and smooth! Check out these recipes:
5 Make jams and butters.
And you thought the list was over. Homemade jams and butters are slowly becoming trendy, so why not join in on the fun? And you'll save tons of money by making your own. Here's four to get you started:
6 Grate cheeses, make bread crumbs, and grind seeds.
If it can be disintegrated, it can be put in your blender and grinded, chopped or shredded. Just don't put rocks in there or anything. Thaw out your stuff before you throw it in!
Grind seeds or oats, popcorn, and other grains to make flour or spices
Grate your cheese for garnish on virtually any dish
Throw small, stale cubes of bread in for easy bread crumbs
How to Make Peanut Butter Smoothie - Peanut Butter Smoothie Recipe - Recipes For You
How to Make Peanut Butter Smoothie
Ingredients
Peanut Butter Smoothie
½ cup ice cubes
¼ cup milk
1 tbsp peanut butter (creamy recommended)
6 oz (170 g) vanilla yogurt
Peanut Butter and Banana Smoothie
2 chunked and frozen bananas
2 tbsp honey
2 cups ice cubes
2 cups milk
1/2 cup peanut butter (creamy recommended)
Chocolate Peanut Butter Smoothie
2 tbsp. chocolate syrup
1/2 cup milk
2 tbsp creamy peanut butter
8 oz (227 g) vanilla yogurt
How to make it
Method 1 Whipping up a Peanut Butter Smoothie
1 Gather your smoothie making supplies.
This plain peanut butter smoothie recipe can be easily modified. For example, you could easily add other fruits, like strawberry or concord grapes, which are often used in jellies. This could cause your smoothie to taste like a peanut butter and jelly sandwich!
2 Add ingredients to the blender.
But before you do, make sure the blender is unplugged to prevent accidentally pressing a button before its lid is on and making a mess. Once the ingredients are inside your blender, seal the top firmly in place and plug it in.
Especially when making a double batch, try not to pack ingredients too densely into your blender.
Over packing a blender can tax its motor and cause it to wear out more quickly, or could create more resistance than your blender can handle, in which case your blender may not start.
3 Blend your smoothie.
Depending on your blender, there may be several settings to choose from. For making a smoothie, use the "Blend" button. Try to run your blender in short intervals, as this will help keep its motor from burning out.[7] Blend until the mixture is a smooth consistency.
If your blender is too densely packed and the blades won't turn and blend, unplug it and use a spoon to remove some of the contents. Then reseal it, plug it in, and try again.
4 Store extra smoothie for later.
Store your smoothie in an airtight container with as little air in the container as possible. The air remaining in your container will interact with the nutrients in the smoothie, causing it to break down faster.
Generally, you can expect most smoothies to stay good for 12 hours to a day after being prepared, so long as they are adequately sealed and stored in the refrigerator.
Method 2 Blending a Peanut Butter and Banana Smoothie
1 Assemble your materials.
Banana and peanut butter are flavors that go very well together, and this recipe is perfect for those who love that flavor combo. Bananas should be cut into chunks and frozen first, though.
2 Combine your ingredients in the blender.
Check to see that your blender is unplugged. Accidentally hitting a button while adding ingredients could make a big mess. After your ingredients are inside, attach the lid firmly on top, and plug in the blender.
Avoid over packing your blender. Doing so will put stress on its motor and cause it to burn out more easily.
The addition of honey may make this smoothie too sweet for some people. You may want to add honey to taste, or skip it altogether.
3 Use your blender to mix the smoothie and enjoy.
Your blender may have several blending options. Press and hold the "Blend" button for short intervals until the mixture is smooth throughout. Transfer the smoothie to a cup and enjoy.
Overexerting the motor by running it for too long or trying to blend densely packed material can cause damage to your blender.
4 Seal extra in a container and save it.
You may have smoothie left over, or you may have made a double batch to save for later. If so, store your smoothie in an airtight container. Try to reduce the amount of air left in the container, too, as this can cause the nutrients to break down faster.
In most cases, you can expect your smoothie to last 12 hours to a day as long as it is in an airtight container and refrigerated.
Method 3 Treating Yourself to a Chocolate Peanut Butter Smoothie
1 Collect smoothie necessaries.
This version of the peanut butter smoothie is a little less healthy, but it makes a great treat or dessert and still has plenty of protein.
2 Insert your ingredients into the blender.
Unplug the blender, if necessary, then add your ingredients to it. This will prevent you from accidentally starting the blender while adding things to it, which could send food flying. Once you're finished adding ingredients, snap the lid into place firmly and plug in the blender.
Packing ingredients too tightly in your blender can sometimes prevent the blades from turning. Avoid over packing your blender.
3 Blend the mixture until it is smooth.
While your blender may have other settings, the "Blend" setting will be sufficient for your smoothie. Press and hold the button for short intervals until the mixture is smooth and no chunks of ingredients remain.Pour the smoothie into a cup and enjoy.
4 Preserve extra smoothie in the refrigerator.
Any extra smoothie left over can be stored in an airtight container and refrigerated. Try to leave as little air in the container with your smoothie as possible. Air will cause nutrients in your smoothie to break down.
If properly stored and refrigerated, your leftover smoothie should last from 12 hours to a day.
5 Finished.
How to Make a Breakfast Smoothie - Breakfast Smoothie
How to Make a Breakfast Smoothie
Ingredients
¼ cup (25 grams) rolled oats
1 cup (240 milliliters) liquid (milk, juice, or both)
¼ cup (65 grams) yogurt
1 cup (100 to 200 grams) fruit (fresh or frozen)
Optional
1½ teaspoons (7.5 grams) dried chia seeds (optional)
1 to 3 teaspoons (5 to 15 grams) honey, maple syrup, or agave nectar
1 to 3 tablespoons (15 to 45 grams) fruit jam or preserves
1 pinch to ½ teaspoon (2.5 grams) cinnamon
1 to 3 teaspoons (5 to 15 grams) cocoa powder
¼ to ½ teaspoon (1.25 to 2.5 milliliters) vanilla extract
How to make it
Method 1 Making a Custom Smoothie
1 Pulse ¼ cup (25 grams) of rolled oats into blender until finely ground.
You are looking for something that looks like flour.[2] For extra nutrients, add 1½ teaspoons (7.5 grams) of dried chia seeds. If you don't like chia seeds, consider a protein powder instead. You can use all sorts of varieties of protein powders, from hemp-based to brown rice.
2 Stir in 1 cup (240 milliliters) of your desired liquid.
Use a long-handled spoon or spatula to mix in some milk, juice, or a combination of the two. You can use any type of milk, including non-dairy milk, such as almond or soy. Great juice options include orange juice.
Be sure to scrape the bottom of your blender. This will help "lift" any oats or chia seeds that may have settled, and help your smoothie blend better.
3 Add ¼ cup (65 grams) of yogurt.
You can use plain yogurt, Greek, or even flavored yogurt. Plain, unflavored yogurt will give you the greatest control over the final flavor of the smoothie, however.
4 Add 1 cup (100 to 200 grams) of your favorite fruit.
You can use fresh fruit or frozen fruit; if the fruit is frozen, however, you might want to thaw it first. Small fruits, such as berries, can go right into the blender and don't need to be cut. Larger fruits, such as strawberries or bananas, should be sliced.
Fruits that work well in smoothies include: bananas, berries (blueberries, raspberries, blackberries, and strawberries), peaches, and mangos.
Remember to cut off any stems, and to cut out any seeds or pits.
5 Consider adding some flavoring extras.
At this point, your smoothie is almost ready. You can enhance it further, however, by adding in some optional ingredients, such as cooking spices or sweeteners. Listed below are some ideas to get you started:
Spices and flavors, such as cocoa powder, ground cinnamon, or vanilla extract.
Add-ins, such as shredded coconut, chopped nuts, jams, or preserves.
Sweeteners, such as chocolate syrup, honey, maple syrup, agave nectar
6 Blend until smooth.
From time to time, you may want to open up the blender, and use a spatula to push the smoothie down the walls of the blender. This will help the ingredients mix in more evenly.
7 Taste, and make any adjustments, if necessary.
If the smoothie is too thick, add some more of your liquid ingredient; if it is too thin, add some more ice or yogurt. If the smoothie is too sweet, you can add some more yogurt or oatmeal; if it is not sweet enough, simply add more of your sweetener. Be sure to blend your smoothie one more time if you do add anything to it.
8 Pour the smoothie into 1 or 2 tall glasses.
You can serve the smoothie as is, or let them chill for 4 to 8 hours. This will give the oats enough time to soak up the liquids and expand, resulting in a thicker, creamier smoothie.
9 Finished.
Method 2 Trying Variations
1 Make a very-berry smoothie with berries and oatmeal.
In a blender, combine ½ cup (50 grams) of rolled oats, 1 cup (240 milliliters) of milk, and ½ cup (50 grams) of frozen berries. Add 3 tablespoons (45 grams) of honey, 1/3 cup (85 grams) of yogurt, and ¼ cup (25 grams) of ice. Blend until smooth, and pour into 1 to 2 glasses. Serve immediately.
2 Try a honey oatmeal smoothie with yogurt if you like things sweet.
In a blender, combine 1/3 cup (35 grams) of rolled oats, ½ cup (120 milliliters) of milk, ¼ cup (65 grams) of plain yogurt, 3 to 4 ice cubes, and 1 tablespoon (15 grams) of honey. Add 1 tablespoon (15 grams) of your favorite nut butter, such as peanut or almond, and blend until smooth. Pour into a tall glass, and enjoy.[6]
This recipe can also be made using almond milk instead.
For an extra thick smoothie, make it the night before, and leave it in the fridge.
3 Add some cold-brewed coffee for an extra dose of caffeine.
In a blender, combine ½ to 1½ cups (50 to 150 grams) of ice, ¾ cups (180 milliliters) of cold coffee, and ½ cup (125 grams) of vanilla yogurt. Blend until smooth, then pour into a tall glass. Serve immediately.
For extra sweetness, add 1 tablespoon (15 grams) of honey or agrave nectar.
For extra flavor, add ¼ cup (cc grams) of semi-sweet chocolate chips and 4 tablespoons (60 milliliters) of chocolate syrup. Garnish with whipped cream and more chocolate sauce.
If you don't have cold-brewed coffee, you can simply use chilled coffee instead.
For extra goodness, add ½ banana, sliced.
4 Get off to a right start with an orange smoothie.
In a blender, combine 1 cup (240 milliliters) of orange juice, ½ cup (125 grams) of vanilla yogurt, and 1 to 2 cups (100 to 200 grams) of ice. For extra flavor, add 1 sliced banana. For extra sweetness, add 1 to 3 teaspoons (5 to 15 grams) of honey. Blend until smooth, pour into a tall glass, and enjoy.
If you don't have orange juice, use 1 orange, peeled and seeded.
5 Try a chocolate-banana smoothie for a quick dose of protein.
In a blender, combine 1 cup (240 milliliters) of milk, ¾ cup (75 grams) of ice, and ¼ cup (65 grams) of creamy peanut butter. Add 2 tablespoons (30 grams) of cocoa powder and ½ teaspoon (2.5 milliliters) of vanilla extract. Blend until smooth, pour into 2 glasses, and serve.
Saturday, July 28, 2018
How to Make Orange Juice - Orange Juice Recipe
How to Make Orange Juice
Method 1 Squeezing Orange Juice by Hand
1 Soften the orange.
Tightly squeeze or roll the oranges firmly with the palm of your hand across the counter or table to soften them up.2 Cut the orange.
Slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges.3 Juice the orange.
Grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out.4 Add pulp.
Scrape the orange with a spoon and add the pulp directly to the juice if you use a hand juicer. If you prefer clear juice, pour the juice through a strainer before drinking.Add some pinch of black salt or sugar for more flavor. Some oranges are already sweet.5 Drink up!
Enjoy a crisp, cold glass of freshly squeezed, unpasteurized orange juice, the way it was intended to be!Method 2 Squeezing Orange Juice with an Electric Juicer
1 Prepare the oranges.
Peel and quarter the oranges in sections. Smaller oranges such as mandarins may only need to be broken in half.2 Process the oranges through the feed tube.
Make sure you have something to catch all that delicious juice coming out the other end!Note that some juicers have the ability to adjust how much pulp is extracted with the juice. Check out How to Find a Good Juicer for more information.
Method 3 Squeezing Orange Juice with a Blender or Food Processor
1 Prepare your oranges for blending.
Peel the oranges, then cut or tear them into 1-inch chunks. If the oranges are seeded, be sure to remove those as well.2 Pulse a few times to break up the oranges.
Then process continuously until the oranges are pureed.3 Taste test the juice.
If it is too dry, add some water. If not sweet enough, add sweetener to taste.4 Run the blender again.
Run until it is liquified.5 Let sit for a few minutes to settle, then serve!
How to Make a Peach Smoothie - Peach Smoothie
How to Make a Peach Smoothie
Ingredients
2 ripe peaches
1 to 3 cups (240 to 700 milliliters) orange juice
½ cup (125 grams) yogurt
4 to 5 ice cubes (optional)
How to make it
Method 1 Making a Basic Peach Smoothie
1 Peel and slice the peaches, and add them into the blender.
You don't have to be neat or precise when cutting the peaches. You simply want to cut them up so that they are easier to blend. Discard the pits and skins.For a thicker smoothie, use frozen peaches.
2 Pour in the orange juice.
The more juice you add, the thinner your smoothie will become. You can use store-bought orange juice or freshly-squeezed orange juice.
3 Add the yogurt.
You can use plain, vanilla, or even peach-flavored yogurt. This will help make your smoothie thick and creamy.4 Top it off with 4 to 5 ice cubes for an extra-thick smoothie.
The ice is not completely necessary, especially if you are using frozen peaches, but it will help thicken your smoothie even more. It will also make it extra cold—perfect for a hot, summer day!5 Blend until smooth.
From time to time, you may have to pause the blender, and push the smoothie down the sides to help everything blend together. When you are done, there should be no lumps, clumps, streaks, or swirls.6 Pour the smoothie into tall glasses and serve.
If you'd like, you can garnish each glass with a fresh mint leaf or a slice of peach.7 Finished.
Method 2 Trying Tasty Variations
1 Add sweetness and complexity with honey or baking spices.
This will make your smoothie taste more like a yummy peach pie or peach cobbler. You don't have to add all of the spices listed below; you could just add honey and cinnamon. Here are some ideas and measurements to get you started:1 to 2 tablespoons honey
¼ teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg or ground ginger
2 Make a banana-peach smoothie for extra protein.
You can simply toss in a peeled and sliced banana into the mixture, or use the following recipe: ½ cup (120 milliliters) of milk, 1 peeled and sliced banana, 2 to 3 peeled and sliced peaches, 2 to 3 ice cubes, and ¼ teaspoon of ground cinnamon. If you like your smoothies extra-sweet, add a drizzle of honey. Blend everything together in a blender, and pour into 2 or 3 glasses.3 Use milk instead of orange juice for an extra creamy smoothie.
Use 1 cup (240 milliliters) of milk, 1 sliced and peeled peach, ½ cup (125 grams) of yogurt, and a few ice cubes. For a hint of sweetness, add 1 tablespoon of honey and a pinch of cinnamon. Blend everything together pour into 1 or 2 glasses.For an even sweeter smoothie, use vanilla yogurt instead.
4 Add some oatmeal for a tasty breakfast smoothie.
In a blender, combine 2 to 3 sliced and peeled peaches, 1 cup (240 milliliters) of milk, and 3 tablespoons of old-fashioned oats. Add 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and 1 to 2 tablespoons of honey honey. Blend everything together, and pour into 1 or 2 glasses.For a thicker smoothie, use frozen peaches instead. You will need about 2 cups (450 grams). You can also use a handful of ice cubes instead.
5 Try a strawberry-peach smoothie for a tasty, summer treat.
Pour 1 cup (240 milliliters) of orange juice, ½ cup (125 grams) of yogurt, and 3 to 4 ice cubes into a blender. Add 1 peeled and sliced peach, a drizzle of honey, and ¾ cup (150 grams) of strawberries. Blend until smooth, and pour into 2 glasses.For a creamier smoothie, use milk instead of orange juice.
If you like an even sweeter smoothie, try vanilla or strawberry yogurt instead.
How to Make Your Own Fresh Raw Almond Butter - Fresh Raw Almond Butter Recipe
How to Make Your Own Fresh Raw Almond Butter
Ingredients
2 1/2 to 3 cups raw almonds
1/2 to 1 tablespoon (14.8 ml) Celtic sea salt
Water to cover
7 to 8 Tbsp light flavored, unrefined oil
additional 1/8 to 1/4 tsp Celtic sea salt
Tiny bit (1/32 tsp?) pure stevia powder or other sweetener to taste, if desired
How to make it
Steps
1 Purchase raw almonds.
These are available in health food stores and co-ops, usually in the bulk department.2 Soak the almonds.
Place 2 1/2 to 3 cups of almonds in a quart jar, add 1⁄2 to 1 tablespoon 7.4 to 14.8 ml Celtic sea salt and fill to the brim with filtered water. Soak overnight or a minimum of seven hours.3 Dry the almonds.
Drain the almonds and spread them in a single layer on a cookie sheet or several pie plates. Place them in the oven on warm setting, no higher than 175 °F (79 °C). Allow them to remain in the oven around 12 hours, stirring with your hand occasionally and taste-testing for crispness.4 Cool the almonds for 20 to 30 minutes.
They will become slightly more crisp as they cool.5 Grind the almonds.
Place the cooled almonds in a food processor with the chopping blade in place. Replace the lid and tube pusher to prevent escapees. Grind on high until almonds are a coarse powder.6 Add oil.
With the processor still running, add 7 to 8 tablespoons 100 to 120 ml of a light oil. Raw almond oil does not seem to be widely available, but unrefined walnut oil works well. Continue to process until nut butter is moving slowly but freely around the processor bowl.7 Salt.
Taste the almond butter and add up to 1/4 tsp more sea salt or to taste. If using sweetener, add it now.8 Store.
Place in a glass jar and refrigerate for a long shelf life and maximum health benefits.Friday, July 27, 2018
How to Make a Peanut Butter and Jelly Sandwich - Peanut Butter and Jelly Sandwich Recipe
How to Make a Peanut Butter and Jelly Sandwich
Ingredients
Bread (usually one or two slices per sandwich)
Peanut butter
Jelly or jam
How to make it
Part 1 Making a Basic Sandwich
1 Collect your ingredients.
You will want peanut butter, some jam or jelly, and some bread. You may also want to grab some butter, as butter can enhance the flavor of the sandwich. There are lots of different kinds of bread and spreads to choose from, so you'll have to do a little experimenting to know what you like.
Lots of types of peanut butter come with lots of added sugar and partially hydrogenated oils that are bad for your health. If you're looking for a healthier option, try an organic peanut butter. Natural peanut butter may have a layer of oil on top, but if you carefully stir it in when you open the jar and then keep the jar of peanut butter in the refrigerator, the oil will not separate out again.
There are lots and lots of flavors for jellies and jams. The two most commonly used are grape and strawberry. However, you could branch out to a sharper taste like raspberry, or a mixture of several different kinds.
For your bread you'll probably want something that doesn't overwhelm your other flavors (like a rye or sourdough), so you'll probably want to go for plain whole wheat or white.
2 Spread peanut butter evenly onto one slice of bread using a knife.
You'll decide how much peanut butter you want, but if you're going to be taking the sandwich somewhere, you'll probably want to go a little light on the peanut butter, otherwise it will get everywhere before you get to eat it.
Stir your peanut butter beforehand to soften it and make it easier to spread on the bread slice. Another tip for spreading peanut butter, especially the kind with peanuts in it, is to put some of the peanut butter in a bowl and microwave it on high for about 20 seconds. It will spread on the bread like soft butter.
If you do use butter, you'll put the butter on the same slice of bread as the peanut butter, before you put the peanut butter on.
3 Spread jelly or jam evenly onto the other slice of bread.
You'll want to use a teaspoon or knife. Again, unless you're going to be eating it right there, and you really like jelly, try to avoid overwhelming your sandwich with jelly.
4 Press the two slices of bread together.
To avoid having peanut butter and jelly run everywhere, do this quickly. A good way is to take both slices at the same time and quickly press them together.
5 Cut the sandwich.
The best way to cut the sandwich is diagonal, from one corner to another, giving you two triangle shaped pieces. Otherwise, you can cut directly across the sandwich, leaving you with two rectangular shaped pieces.
6 Enjoy your easy and yummy looking sandwich!
Just make sure that you wash your hands afterwards, because you'll be certain to get the gooey mixture of peanut butter and jelly on them.
Part 2 Getting Creative
1 Add crunch.
Make your sandwich a little more interesting by adding things like granola, pretzels, or Ritz crackers. The added benefit of granola is that it gives you more fiber and nutrients and is a healthier option.
2 Add more sweetness.
There are lots of different sweet things you can add to your sandwich, like syrup (especially maple syrup), a cut up banana, some honey, brown sugar, or different kinds of berries (blueberries, pomegranate seeds, etc.).
3 Toast your bread.
This will give your sandwich a little more crunch and a little more taste. It is also helpful when spreading peanut butter, because it doesn't tear as easily as regular bread.
You could also try using biscuits instead of bread, because the peanut butter and jelly would spread really nicely and there would be a little different taste.
4 Use french toast for the bread.
You'll need 2 slices of bread, 1 egg, 2 tablespoons milk, some cinnamon, some brown sugar, and the peanut butter and jelly.
Mix together cinnamon, egg, milk, and brown sugar. Dip your slices of bread into the mixture, making sure you don't coat it too much. Put bread in skillet and cook for a couple of minutes. Flip the bread and cook a couple more minutes. Remove from skillet and spread with peanut butter and jelly and return to skillet, cooking for about a minute on medium heat. Put on plate, cut in half, and eat!
5 Use banana bread for the bread.
Whip up some homemade banana bread and spread it with your usual peanut butter and jelly. This a delicious treat and gives you the benefit of the bananas with the bonus of the sweetness of cake.
How to Make a Smoothie Bowl - Smoothie Bowl Recipe
How to Make a Smoothie Bowl
Ingredients
Each of the ingredients lists makes one serving.
Basic Fruit Smoothie Bowl
1 Banana
½ cup blueberries
½ cup strawberries
¼ cup almond milk
¼ tsp vanilla extract (optional)
Chocolate Hazelnut Smoothie Bowl
2 tbsp hazelnut spread
1 tbsp cocoa
1 ½ banana, frozen
¼ cup almond milk
¼ tsp salt
¼ tsp cinnamon (optional)
¼ tsp vanilla extract (optional)
How to make it
Method 1 Basic Smoothie Bowl
1 Prepare your blender.
If you don’t have blender, feel free to substitute tools such as an immersion blender or a food processor.
2 Prepare your fruit.
Frozen fruit will typically give your smoothie bowl a thicker texture. If using fresh fruit, you may need to add in some ice to achieve the proper "smoothie bowl" consistency. You may also substitute any of the fruit in the recipes. Here are some options of fruit that you make like to try:
Cherries
Blueberries
Raspberries
Pineapple
Melon
Mango
Pomegranate
To achieve a thicker and creamier consistency, you can add avocado. It will make your smoothie bowl richer.
You can also change the amount of fruit in the recipe if you feel that it requires more for taste or texture.
3 Add the liquid.
Smoothie bowls do not require as much liquid as a smoothie. Begin by adding a tablespoon when blending the fruit, and add more until you reach your desired consistency. There are several options to what type of liquid can be used. Try the following:
Dairy-free milks: soy, almond milk, cashew milk, coconut milk, etc.
Water
Fruit juice
Yogurt, either natural or flavored
Tea
4 Add flavoring.
Putting in extra flavorings is a great way to be more creative and add more flavor into your smoothie bowl. Here are some options:
Vanilla extract
Cinnamon
Nutmeg
Mint
Allspice
Cocoa
Nut butter, such as peanut or almond.
5 Add some greens.
This is a great way to add more nutritional value into your smoothie bowl. It is very easy to mask the flavor, so you - or your kids - won’t even know it’s there! Some popular options are:
Spinach
Kale
Lettuce
Cucumber
Cilantro
6 Add sweetener.
If you prefer a sweeter smoothie, bowl then feel free to add some sweetener to balance the flavor. Try adding dates, honey, or agave for a healthy sweetener.
If you're adding dates to your smoothie bowl, soak the dates in hot water for a couple of minutes before blending to make it easier to blend.
7 Blend.
Once you have added all of your ingredients, secure the blender's lid and begin blending on a low speed. Slowly begin increasing to the highest speed on the blender. Blend for 10-30 seconds or until smooth.
8 Plate.
Now that we have completed the base, grab a bowl and plate your smoothie.
9 Garnish.
Now it’s time to add your favorite toppings! In fact, one of the main parts in creating a smoothie bowl is the garnish. Try some of these options:
Sliced fruit
Chia seeds
Oats
Granola
Chocolate chips
Crushed nuts (such as almonds, cashews, or walnuts)
Coconut flakes
Pumpkin seeds
Method 2 Chocolate Hazelnut Smoothie Bowl
1 Put all the ingredients in a blender.
Gather all the ingredients listed above and put them in the blender.
2 Blend.
Secure the lid of the blender and start by blending on a low speed. Slowly increase the speed of the blender, and blend it for about 10-30 seconds, or until smooth.
3 Plate.
Take a bowl and pour your smoothie into it.
4 Garnish your smoothie bowl.
Try garnishing your meal with any of the options below.
Sliced fruit
Chia seeds
Oats
Granola
Chocolate chips
Crushed nuts (such as almonds, cashews, or walnuts)
Coconut flakes
Pumpkin seeds
Thursday, July 26, 2018
How to Make a Pineapple Banana Slushy - Pineapple Banana Slushy Recipe
How to Make a Pineapple Banana Slushy
Steps
1 Get out your blender
2 Measure 2.5 cups of pineapple banana juice
3 Pour into blender
4 Fill the measuring cup with 3 cups of CRUSHED ice
5 Put ice in blender
6 Pulse for 5 seconds
7 Shake the blender
8 Repeat four times.
9 It is ready when the slushy will not form a tornado in the middle of the drink.
The drink will be lumpy and ice should not be chunky
10 Enjoy your drink!
11 Finished.
How to Make Strawberries and Cream - Strawberries and Cream
How to Make Strawberries and Cream
Ingredients
Original Recipe
2 cups fresh strawberries
2 cups half & half
1/2 cup sugar
1 teaspoon vanilla extract (optional)
3 tablespoons balsamic vinegar (optional)
Strawberries with Mascarpone Cream
2 cups fresh strawberries
2 tablespoons sugar
1 vanilla pod/bean
1 cup mascarpone cream cheese
1 cup plain yogurt
Strawberries with Orange Cream
2 cups fresh strawberries
2 cups half and half
1/2 cup sugar
1 orange, juice and zest
1 lemon, juice and zest
1 vanilla pod/bean
1 cup orange sorbet
How to make it
Method 1 Making the Original Recipe
1 Select the strawberries.
Strawberries and cream is a pared-down, simple presentation of strawberry flavor at its best. Making strawberries and and cream with frozen or soft strawberries just won't do; choose the freshest strawberries you can find, at the peak of their ripeness. They should be ruby red and firm, with bright green tops.
2 Wash the strawberries.
Place them in a colander and rinse them gently with water, taking care to clean them on all sides. Don't handle the strawberries too roughly or you may bruise them.
3 Cut the strawberries.
Strawberries and cream is classically prepared with strawberries cut into halves or quarters, but you may cut them according to your personal preference.
Begin but cutting off the green tops with a paring knife. Try not to chop off too much of the strawberries' flesh.
Cut the strawberries in half lengthwise.
Slice the halves in half to make quarters.
4 Mix the cream ingredients.
Combine the half and half, sugar, and optional vanilla and balsamic vinegar in a bowl. use a whisk to fully incorporate the ingredients and help the sugar dissolve.
Taste the cream. Add more sugar if you'd like additional sweetness.
If you'd like to try another sweetener, consider honey or agave nectar.
5 Layer the strawberries into cups.
Each person you're serving should get about 1/2 cup of strawberries.
6 Pour the cream over the strawberries.
Add equal portions of cream to each cup, pouring it slowly over the strawberries. Serve immediately.
Method 2
1 Process the strawberries.
Place them in a colander and rinse them carefully. Use a paring knife to slice off the green tops. Slice the strawberries in half lengthwise, then cut them into quarters.
2 Place the strawberries in a bowl and sprinkle them with 1 tablespoon (14.8 ml) sugar.
Let the strawberries sit in the bowl for 5-10 minutes, until their juices have been released.
3 Prepare the mascarpone mixture.
While the strawberries react with the sugar to release their juices, get the mascarpone ready.
4 Serve the dish.
Spoon a generous serving of the mascarpone cheese onto a serving plate. Push a well into the center of each cream serving, using the back of a spoon. Place strawberry slices inside the mascarpone well on each serving.
Drizzle over the top of the strawberries using the leftover juice from the strawberries bowl.
If you wish, crumble some shortbread over each serving. It's now ready to serve immediately.
Method 3 Making the Strawberries and Orange Cream
1 Process the strawberries.
Place them in a colander and rinse them carefully. Use a paring knife to slice off the green tops. Slice the strawberries in half lengthwise, then cut them into quarters.
2 Place the strawberry quarters in a large bowl.
Add the sugar, orange zest, and lemon zest. Toss the ingredients with a spoon so the strawberries get completely coated. Cover the bowl and place it in the refrigerator to marinate for half an hour.
3 Juice and zest the orange and lemon.
Wash the orange and lemon carefully, then dry them off. Use a zester (or in a pinch, a cheese grater) to scrape off the top layer of peel, the zest, into a bowl. Continue until the zest has been scraped away, then half the orange and lemon and squeeze out their juices.
4 Make the orange cream.
Place the cream in a mixing bowl. Add the scraped out vanilla seeds and the orange and lemon juice. Beat the mixture until the cream thickens to form soft peaks.
5 Serve the strawberries and orange cream.
Prepare each serving in an individual martini glass or small glass bowl.
Place one scoop of orange sorbet in the base of a martini glass.
Add a generous layer of marinated strawberries.
Finish with a dollop of orange cream.
Sprinkle with grated dark chocolate or chopped walnuts for garnish.
6 Finished.
How to Make a Chicken Burrito - Chicken Burrito Recipe
How to Make a Chicken Burrito
Ingredients
4 large flour tortillas
1 pound (450 grams) chicken thighs, boned and skinned
1/2 cup (113 grams) refried beans
1/2 cup (113 grams) chopped onion
1/2 cup (113 grams) chopped tomatoes
1/2 cup (113 grams) chopped bell peppers
1/2 teaspoon chopped garlic
Salt and pepper to taste
Sour cream
Guacamole
Pico de Gallo or salsa
Steps
1 Heat a pot over medium heat.
Add the tomatoes, chicken, bell pepper, onions, salt, and pepper to the pot.
2 Mix and coat the chicken with the ingredients.
Cover the pot with a lid and cook for 45 minutes. Stir occasionally to allow the chicken to braise.
3 Remove from the heat and allow the chicken to cool.
4 Shred the chicken into pieces with your hands or a fork
5 Heat the refried beans in a saucepan over medium heat for 5 minutes or until it gets warm.
6 Use a frying pan or griddle to heat the flour tortillas. Fry for a minute on both sides for each tortilla.
7 Spoon a scoopful of beans in the center of the tortilla.
Spread it out vertically.
8 Add about a cup of the chicken mix to the tortilla.
Sprinkle this out along the refried beans.
9 Add your toppings.
Go zesty with your burrito and pile on the guacamole, salsa, and sour cream.
10 Fold in each side of the tortilla.
While applying pressure around the middle, fold the piece closest to you over the center of the tortilla. Just continue to roll the tortilla over until the center is resting on the other end of the tortilla.
11 Finished.
How to Make Shrimp with Chinese Lobster Sauce - Shrimp with Chinese Lobster Sauce
How to Make Shrimp with Chinese Lobster Sauce
Ingredients
2 pounds (910 grams) of fresh or frozen extra large shrimp (de-veined)
1/2 pound (230 grams) of ground pork
2 eggs
3 cloves garlic
2 slices fresh ginger
1 large white onion
1 large (or 2 small) green bell peppers
1 green (AKA California) chili pepper
1 cup (240 mL) chicken stock
1 cup (240 mL) water
1 tablespoon cornstarch
3 tablespoons Lee Kum Kee brand black bean garlic sauce (or smashed Chinese fermented black beans)
4 tablespoons cooking oil (1/2 for ground pork, 1/2 for shrimp)
1 tablespoon of soy sauce
1 pinch of white pepper
Handful of chopped scallions (optional for garnish)
Method 1 Preparation
1 Rinse, peel, and de-vein shrimp thoroughly.
2 Crack the 2 eggs in a bowl and beat.
3 Finely chop the 2 cloves of garlic.
4 Finely chop the 2 slices of fresh ginger.
5 Chop into 1 inch (2.5 cm) square size the onion, bell pepper and chili pepper.
6 Mix 1 tbsp.
of cornstarch in 1 cup of water.
7 Set aside.
Method 2 Cooking Directions
1 Place the wok on stove and put on high heat along with 2 tbsp.
of cooking oil until the oil is hot (any ingredients placed in the oil should begin to sizzle).
2 Add in the ground pork, and stir around until all of the meat is brown.
When the pork is about halfway done, add the chopped garlic and ginger to the wok and brown with the pork.
3 Remove the meat from the wok and set aside in separate bowl.
4 Add the remaining 2 tbsp.
of cooking oil until heated through, then add in the Lee Kum Kee garlic black bean sauce.
5 Toss in the shrimp, onion, bell pepper and chili pepper and, like the pork, stir it around.
This should be done until the shrimp has barely turned from its translucent gray color to an opaque pinkish color. Do not over-cook!
6 Mix in the ground pork.
7 Pour in 1 cup of chicken stock and 1 cup of water.
Heat thoroughly until the mixture begins to bubble.
8 Drizzle in the beaten eggs slowly, while continuing to mix the shrimp.
9 Add 1 tbsp.
of soy sauce and stir.
10 Thicken the sauce by adding the cornstarch and water.
11 Add a pinch of white pepper for a bit of a kick.
12 Taste sauce mixture.
If it is too salty, add more water. If it is too bland, add more soy sauce, salt, white pepper or chicken broth. Experiment until you find the perfect blend.
13 Remove from wok and assemble on serving platter.
14 Garnish the dish by sprinkling the sliced scallions over it.
Wednesday, July 25, 2018
How to Make Crispy Prawns With Garlic and Chilli Butter - Crispy Prawns With Garlic and Chilli Butter Recipe
How to Make Crispy Prawns With Garlic and Chilli Butter
Ingredients
1 Tbsp Butter500ml Oil1/2 Tsp Garlic Paste6 Tbsp & 2 Tsp Cornflour (100g)360g Prawns
Marinate
1/2 Tsp Salt1 Egg White1 Tbsp Cornflour
Steps
1 Marinate prawns with salt, egg white and flour.
2 Dust prawns with flour.
3 Dust prawns with flour.
4 In a wok, add a little water, then add the butter, garlic paste and pepper.
Season.5 Toss prawns in and stir-fry.
6 Serve hot.
How to Make Lemon Chicken - Lemon Chicken Recipe
How to Make Lemon Chicken
Ingredients
3 tablespoons (23 g) all-purpose flour
¼ teaspoon (1.25 g) black pepper
4 boneless, skinless chicken breast halves (approximately 1 ½ pounds or 680 g)
2 tablespoons (30 ml) vegetable oil
1 medium onion, chopped
1 tablespoon (14 g) butter
1 cup (237 ml) chicken broth
3 tablespoons (44 ml) lemon juice
2 teaspoons (5 g) dried basil
½ teaspoon (2.5 g) dried thyme
4 lemon slices
2 tablespoons (30 g) minced fresh parsley
How to make it
Part 1 Browning the Chicken
1 Preheat the oven.
To ensure that the oven will be hot enough when you’re ready to bake the chicken, it’s important to preheat it. Set the temperature to 350 degrees Fahrenheit (177 degrees Celsius) and allow it to heat fully.
Pay attention to the oven so you know when it’s reached the desired temperature. It should beep or flash an indicator light to alert you.
2 Combine the flour and pepper to dredge the chicken.
In shallow bowl, mix 3 tablespoons (23 g) all-purpose flour with ¼ teaspoon (1.25 g) of black pepper together. Next, take 4 boneless, skinless chicken breast halves (approximately 1 ½ pounds of 680 g) and roll them through the flour and pepper mixture. Press the chicken into the seasoned flour to ensure that it’s well coated. Set the remaining flour mixture aside for later use.
The flour mixture will stick better to the chicken breasts if you dry them slightly between pieces of paper towel before dredging them.
Make sure to shake off any excess flour from the chicken before browning them. An excess of coating on the chicken may cause them to burn.
3 Brown the chicken in a skillet.
In a large skillet, heat 2 tablespoons (30 ml) vegetable oil over medium-high heat.Add the chicken breasts to the pan, and cook until they are browned. That typically takes 3 to 4 minutes for each side.
Make sure that the skillet you use is large enough to fit all of the chicken breasts in a single layer. If you crowd the chicken into the pan, it won’t cook evenly.
You don’t have to worry about the chicken breasts being cooked all the way through because they will finish cooking in the oven.
4 Place the browned chicken in a baking dish.
Once the chicken breasts are browned, remove them from the skillet and place them in a single layer in a 9-inch (23-cm) square baking dish. Don’t grease the dish because the other ingredients will prevent the chicken from sticking during baking.
Use tongs to transfer the chicken breasts from the skillet to the baking dish. That will keep you from burning yourself.
Part 2 Making the Lemon Sauce
1 Saute the onion in the butter.
In a medium saucepan, melt 1 tablespoon (14 g) butter over medium-high heat. Add 1 medium onion that’s been chopped to the pan, and cook for approximately 5 to 7 minutes or until the onions are tender.
Stir the onions frequently with a wooden spoon or heat-safe spatula to ensure that they cook evenly.
2 Add the leftover flour to the pan.
When the onion is tender, mix the remaining flour mixture left over from dredging the chicken into the pan. Stir the ingredients together until a thick paste forms.
3 Mix in the chicken broth, lemon juice, and herbs.
After the flour mixture is fully incorporated with the onions and butter, start to add the rest of the seasonings. Slowly pour 1 cup (237 ml) chicken broth and 3 tablespoons (44 ml) lemon juice into the pan. Next, sprinkle 2 teaspoons (5 g) dried basil and ½ teaspoon (2.5 g) dried thyme over the mixture. Mix well so all of the ingredients are fully combined.
Take care when you’re pouring the chicken broth and lemon juice into the hot pan so you don’t get any splashback that might burn you.
4 Bring the lemon mix to a boil.
When all of the ingredients are well blended, bring the lemon mixture to a boil over high heat. Allow the ingredients to cook for approximately 2 minutes or until the mixture thickens and starts to bubble.
Make sure to stir the sauce constantly so it cooks evenly and doesn’t stick to the bottom of the pan.
Part 3 Baking the Chicken
1 Add the lemon sauce, lemon slices, and parsley to the chicken.
Once the sauce is done, pour it over the chicken breasts in the baking dish. You may want to use a spoon to ensure that all of the chicken is evenly covered. Next, place a lemon slice on each breast and sprinkle 2 tablespoons (30 g) minced fresh parsley over the chicken as well.
If you don’t have any minced fresh parsley on hand, you can substitute 1 tablespoon (15 g) dried parsley flakes.
2 Cover and bake for 25 to 30 minutes.
After the chicken breast halves are arranged in the dish with the sauce, lemon slices, and parsley, cover the dish with a lid and place it in the preheated oven. Allow it to bake for approximately 25 to 30 minutes or until the juices from the chicken run clear.
If you don’t have a lid for your baking dish, you can cover it with a piece of foil.
3 Allow to rest before serving.
Once you remove the lemon chicken from the oven, it’s important to let it rest so the juices have time to settle. Give the chicken about 10 minutes to rest before you serve it.
Make sure to spoon some of the lemon sauce over the chicken breast halves when you place them on plates for serving.
How to Make Pad Thai - Pad Thai Recipe
How to Make Pad Thai
Ingredients
4 ounces dried Thai rice noodles
1 ounce tamarind paste
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon rice wine vinegar
6 ounces smoked tofu
1 to 2 tablespoons peanut oil
1 cup scallions
2 teaspoons garlic
2 eggs, beaten
2 teaspoons cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup shelled peanuts, divided
Freshly ground dried red chili peppers, to taste
1 lime, cut into wedges
How to make it
Preparing the Ingredients
1 Roast the peanuts.
Preheat the oven to 400 degrees. Place the peanuts in a single layer on a baking sheet. Sprinkle them with salt. Roast the peanuts for about 15 minutes, until they are fragrant and golden brown.
2 Chop the vegetables.
Wash and dry the scallions, then set them on a cutting board and dice them. Mince several garlic cloves.
3 Soak the noodles.
Fill a bowl with hot water and submerge the noodles inside it. Let the noodles soak and soften for several minutes. When they are soft, drain the water and set the noodles aside.
4 Make the sauce.
Stir the tamarind paste into 3/4 cup of boiling water. After five minutes, strain the paste through a fine-mesh strainer and place it in a bowl. Add the fish sauce, sugar, and rice wine vinegar to the bowl and whisk the ingredients together. Set the bowl aside.
5 Sauté the tofu.
Cut the tofu into strips. Heat a teaspoon of peanut oil in a wok or cast iron skillet over medium high heat. When the oil is hot, place the tofu strips in the pan and fry them on one side until they turn golden brown. Flip them to the other side and cook until golden brown. Place the tofu in a bowl and set it aside.
Part 2 Cooking the Pad Thai
1 Sauté the scallions and garlic.
Place the other teaspoon of peanut oil in the pan. Turn the heat to high. Add half of the scallions and Sauté for 30 seconds. Add the garlic and Sauté for another 10 seconds.
2 Cook the eggs.
Pour the eggs into the pan and immediately stir them around to scramble them and break them up. The eggs should cook for no more than 30 seconds before you add the remaining ingredients.
3 Add the noodles and sauce.
Place the noodles in the pan and use tongs to toss them with the other ingredients. Pour the sauce over the noodles and continue tossing. Sauté the mixture for about 30 seconds.
4 Add the cabbage and bean sprouts.
Toss them with the other ingredients to thoroughly incorporate them.
5 Add the shrimp and half of the peanuts.
Continue tossing the ingredients until everything is heated through. The entire process shouldn't take more than 2 minutes.
Part 3 Finishing the Pad Thai
1 Transfer the pad thai to a serving dish.
Carefully empty the wok or skillet into a large bowl or serving platter.
2 Garnish the pad thai.
Sprinkle the remaining scallions and peanuts over the cooked pad thai, forming a little pile in the center. Sprinkle crushed red pepper over the dish, adding as much as you want to make it spicy.
3 Serve the pad thai.
This hearty dish is a meal in and of itself. Serve it warm on large plates or in bowls with a wedge of lime.
4 Finished
How to Make Burrito Bowls - Burrito Bowls Recipe
How to Make Burrito Bowl
Ingredients
Makes four servings
Chicken
4 chicken thighs or 3 chicken breasts, boneless and skinless
1 tablespoon vegetable oil
2 chipotle peppers in abodo, finely chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
Rice
1 cup basmati rice (185 g)
1 teaspoon vegetable oil
2 cups water (473 ml)
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
Salt to taste
Toppings
1 cup cooked pinto beans (265 g)
1 cup corn (164 g)
1 cup guacamole
1 cup pico de gallo
½ to ¾ cup shredded Monterey Jack cheese (56.5 to 84.75 g)
How to make it
Part 1 Preparing the Chicken
1 Make your marinade.
First, finely slice two chipotle peppers, if not already sliced, into thin strips. Place that in a small mixing bowl. Then add 1 tablespoon of vegetable oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, ½ teaspoon of dried oregano, and ½ teaspoon of black pepper. Stir until they are evenly mixed.
For extra spice, be generous with the amount of adobo sauce you include from the chipotle peppers’ can.
To reduce spice, pat the peppers with paper towels to remove as much sauce as possible.
2 Marinate your chicken.
Put 4 chicken thighs or 3 chicken breasts (boneless and skinless) into a large sealable freezer bag. Then pour in the marinade. Seal the bag shut. Hold it by two corners and flip the bag over and over to soak the chicken. Then put the bag in the refrigerator and leave for one hour so the marinade soaks into the meat.
3 Grill your chicken.
Set your indoor or outdoor grill to medium-high heat (roughly 400 degrees Fahrenheit or 204 Celsius). Once it reaches the desired temperature, set your chicken on the grill. Cook each side for five to six minutes.
The Food and Drug Administration advises cooking chicken to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before consuming. Use a meat thermometer to verify each piece is safe to eat.
4 Cool and chop your meat.
Once the chicken has cooked, remove it from heat. Let it sit for about ten minutes so it can be safely handled without burning yourself. Once it’s cool enough to touch, cut each piece into bite-sized portions.
Part 2 Preparing the Rice and Serving
1 Sautee your rice.
First, line a heavy saucepan on your stovetop with 1 tablespoon of vegetable oil. Set the burner to medium-high heat. Allow the oil to heat up, then add 1 cup (185 g) of basmati rice and 2 tablespoons of lime juice. Stir to mix the juice and rice and spread the rice evenly. Let the rice sautee for one minute.
If starches are a concern, rinse the rice in a strainer under the faucet before adding it to the pan.
2 Cook the rice in water.
Once the rice has toasted in the oil for a minute, pour 2 cups (473 ml) of water into the saucepan. Wait for the water to begin boiling. Then cover the saucepan and turn the heat down to low.
For white rice, leave the pan covered for roughly 18 minutes before checking to see if the rice has become tender and absorbed all the water. For brown rice, wait for 30.
Avoid checking earlier than needed, which will cause moisture to escape as steam.
3 Dish out your rice.
First, fluff it with a fork once it’s cooked. Then stir in 2 tablespoons of fresh chopped cilantro. Finally, dish equal portions out into four bowls.
4 Add other ingredients.
Divide your chicken into four equal portions. Use each portion to top one bowl of rice. Then top each bowl with ¼ cup of cooked pinto beans, ¼ cup of cooked corn, ¼ cup of guacamole, and ¼ cup of pico de gallo. Finally, divide ½ to ¾ cup of shredded monterey jack cheese into quarters, sprinkle it on top of each serving, and enjoy.
Canned corn and beans are already cooked and ready to serve.
5 Finished
Tuesday, July 24, 2018
How to Make Hibachi Noodles - Hibachi Noodles Recipes - Recipes For You
How to Make Hibachi Noodles
Ingredients
1 pound dry noodles or linguine pasta
3 tablespoons butter
1 tablespoon garlic, minced
3 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon teriyaki sauce
Salt and pepper to taste
1 tablespoon sesame oil
1 tablespoon sesame seeds
Steps
1 In a large pot of salted water, boil the dry pasta until cooked al dente.
2 Drain the pasta using a colander and shake to remove any excess water.
3 Drain the pasta using a colander and shake to remove any excess water.
4 Stir in the garlic and saute until the mixture is fragrant.
5 Pour in the soy sauce, teriyaki sauce, and sugar.
Mix with a wooden spoon until well-combined.
6 Season the noodles with salt and pepper.
7 Remove the noodles from the heat.
8 Toss and stir in the sesame oil.
9 Serve.
Place the Hibachi noodles in serving bowls. Sprinkle a few sesame seeds into each bowl while the noodles are hot. Enjoy!
How to Make Gyudon - Gyudon Recipe
How to Make Gyudon
Ingredients
Traditional Gyudon
Makes 2 servings
1/2 lb (225 g) beef ribeye (or similar cut of steak)
2 Tbsp (30 ml) butter
1 large onion
4 to 5 shiitake mushrooms
1/4 cup (60 ml) sake
1/4 cup (60 ml) mirin
1/2 cup (15 ml) water
1/2 tsp (2.5 ml) Dashi powder
1/4 cup (60 ml) soy sauce
2 Tbsp (30 ml) sugar
1/2 tsp (2.5 ml) minced garlic
1 tsp (5 ml) grated ginger
2 large, fresh organic eggs
Altered Gyudon
Makes 2 servings
1/2 lb (225 g) boneless beef short ribs
2 Tbsp (30 ml) vegetable oil, divided
1 large onion, sliced thinly
1/2 cup (125 ml) beef broth
1/4 cup (60 ml) teriyaki sauce
2 large eggs, lightly beaten
Serving Suggestions
For 2 servings of gyudon
2 cups (500 ml) hot cooked rice
2 Tbsp (30 ml) beni shoga (pickled red ginger)
1 Tbsp (15 ml) shichimi togarashi (Japanese Seven Spice powder)
2 cups (500 ml) steamed vegetables (broccoli, cauliflower, carrots)
2 cups (500 ml) prepared miso soup
Method 1 Traditional Gyudon
1 Slice the beef and vegetables.
Use a sharp knife to shave the beef into very thin slices. Cut the onion and shiitake mushrooms into moderately thin slices, as well.
To save yourself time and effort, ask the butcher to slice the beef very thinly before packaging it.
If the butcher does not slice the beef, freeze it for 1 hour before slicing it yourself. Partially frozen meat is easier to cut than fully thawed meat.
The slices of beef should be just a little thicker than cold cut lunchmeat is. This thinness is key. Beef that is too thick will not cook quickly enough.
The slices of onion and mushroom should both be approximately 1/3 inch (1 cm) thick.
2 Melt the butter.
Place the butter in a medium saucepan and set it on the stove. Heat over medium for a few minutes, just until the butter is completely melted.
3 Sauté the onion and shiitake mushrooms.
Add the sliced onions and sliced shiitake mushrooms to the melted butter. Cook, stirring frequently, for 4 to 5 minutes.
The onion should become translucent and the shiitake mushrooms should feel notably tender.
4 Mix in the sake and mirin.
Add both alcohols to the saucepan. Cook for another 2 minutes
During this time, most of the actual alcohol should burn away, leaving only the flavor behind.
5 Stir in the water and remaining seasonings.
Add the water, Dashi powder, soy sauce, sugar, grated ginger, and minced garlic to the contents of the saucepan. Stir to combine.
Allow the contents of the pan to reach a steady simmer before continuing.
6 Add the beef and simmer gently.
Place the thin slices of raw beef in the saucepan. Reduce the heat to low and cook gently for 3 to 5 minutes.
Use cooking chopsticks or tongs to carefully separate the beef slices as they cook. Doing so can help prevent the beef from sticking together.
This may seem like an abnormally short cooking time, but if the beef has been sliced to an adequately thin size, it should be plenty. Do not overcook the beef since it can easily become dry.
7 Serve over rice.
Fill two serving bowls with freshly steamed white rice. Divide the gyudon evenly and spread it over the rice in both bowls.
For an even more authentic experience, prepare Asian-style sticky rice or sushi rice instead of relying on instant rice.
8 Top with the egg.
Top each serving of gyudon with an organic raw egg. Crack the egg directly over the beef, allowing the yolk to remain intact in the center of the bowl when you serve the dish.
Please exercise caution when consuming raw eggs. Organic eggs from a clean, reliable source might be safe to eat, but the USDA discourages the consumption of raw eggs altogether due to the risk of salmonella.
If you feel squeamish about consuming raw eggs, you may skip this step.
If you do opt to include the raw egg, mix it into the beef and rice as you eat the gyudon. Doing so can give the taste of the dish a rich, creamy undertone.
9 Add any other desired accompaniments.
Gyudon is frequently topped with a bit of shichimi togarashi and beni shoga. Pair it with sides like miso soup and steamed vegetables.
A combination of broccoli, cauliflower, and sliced carrots will pair especially well with this dish, but you can serve it with any vegetables you prefer. Consider steaming the vegetables for a few minutes, allowing them to become tender-crisp without turning into mush.
Method 2 Altered Gyudon
1 Slice the beef.
Using a sharp knife, cut each boneless beef rib into smaller strips. Each of these strips should be roughly 1/2 inch (1.25 cm) thick.
The strips should also be about 3 to 4 inches (7.6 to 10 cm) long. Cut them on a diagonal for the best texture and appearance.
Note that these strips of beef are slightly thicker than the slices called for in traditional gyudon, so they will need to be cooked for a slightly longer period of time.
Boneless short rib beef works well for this version because it is tender, flavorful, and more affordable than comparable cuts of beef.
2 Heat 1 Tbsp (15 ml) of oil in a skillet.
Pour the oil into a large skillet with deep sides. Heat it over medium-high for 1 to 2 minutes.
The oil should be hot but not yet smoking. Test the oil by dropping a small splash of water in it. If the water sizzles when it reaches the pan, both the pan and oil should be sufficiently hot.
3 Sear the beef.
Place the strips of beef in the hot oil and cook until browned on all four sides. Remove the beef from the pan and set it aside.
If the oil and the pan are hot enough, you should only need to sear each side of the beef strips for 30 to 60 seconds. The exact amount of time can vary, though, so your best bet is to turn the pieces every 30 seconds or so to continually check on their progress.
Transfer the browned beef to a plate. Cover the plate and keep it close to the stove so that it remains fairly warn.
4 Heat the remaining oil.
Temporarily remove the skillet from the heat when adding the remaining oil. Once the oil is in the pan, return it to the heat source and warm it up for approximately 30 seconds.
It is strongly recommended that you allow the pan to cook for a minute or so before adding more oil. Adding cool or room temperature oil to a searing hot pan can cause the oil to splash and splatter, which may result in burns.
5 Cook the onion.
Place the sliced onion in the hot oil and stir-fry for 4 to 5 minutes, or until it becomes fragrant and translucent.
6 Mix in the teriyaki.
Carefully pour the teriyaki sauce over the onions. Stir until the onions are thoroughly coated.
Wait another minute or so before continuing. Doing so gives the teriyaki sauce a chance to warm up and blend with the onion flavor.
7 Add the broth and partially cooked beef.
Return the strips of beef to the hot pan. Pour the beef broth into the pan, as well. Bring the contents to a simmer, then reduce the heat to medium-low and cook until most of the liquid has evaporated.
It may take 8 to 12 minutes before the beef is fully cooked. Check frequently to prevent it from overcooking and drying out.
8 Quickly stir in the beaten eggs.
Reduce the heat to low and evenly pour the gently beaten eggs over the beef and onions. Cover the skillet and cook for another 2 minutes, or until the egg has set.
Adding the egg before removing the gyudon from the heat will cook it. Even though this is a non-traditional way to serve egg in gyudon, it is a safer way to prepare the dish since it reduces the risk of spreading salmonella and food poisoning.
9 Serve over hot, cooked rice.
Prepare two bowls and place 1 cup (250 ml) of hot, cooked rice in each one. Evenly divide the finished gyudon and serve it over the rice in both bowls.
You can take the time to prepare traditional Japanese-style rice, but for this altered version of gyudon, instant rice or standard rice prepared in a microwave, on the stove, or in a rice cooker will work just as well and may save some time and effort.
10 Add any desired garnishes or accompaniments.
If desired, you can garnish the gyudon with pickled red ginger or Japanese seven spice powder. Steamed vegetables and miso soup can be great sides, too.
Consider pairing this dish with freshly steamed carrots, broccoli florets, cauliflower florets, or a combination of the three.
Monday, July 23, 2018
How to Make Calzones - Calzones Recipe
How to Make Calzones
Ingredients
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water
2 tablespoons olive oil, plus extra oil
For the Filling
1 pound loose Italian sweet sausage
1 onion, diced
2 cloves garlic, chopped
1 16-oz can stewed tomatoes
1 cup baby portobello mushrooms, chopped
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups shredded mozzarella
How to make it
Method 1 Making the Dough
1 Combine the ingredients.
Place the flour, sugar, yeast, and salt in a mixing bowl. Use a stand mixer or a hand mixer to mix the ingredients. Keep the mixer running while you add the water and 2 tablespoons of the oil. The dough will be sticky at first, but should soon form into a ball.
If the dough seems too dry, add 1 teaspoon of water at a time to moisten it until it forms a ball.
If the dough seems too sticky, add 1 teaspoon of flour at a time until it holds its shape.
2 Knead the dough.
Turn the dough onto a floured work surface. Use your hands to knead the dough until it comes together into a firm ball. The surface of the dough should begin to look smooth and a little shiny.
3 Let the dough rise.
Rub a large bowl with a few teaspoons of olive oil so the inside is thoroughly coated. Place the dough ball into the bowl. Cover the bowl with plastic wrap and set the bowl in a warm part of the kitchen. Let it rise until it has doubled in size, which should take 1 - 2 hours.
4 Rest the dough.
Remove the dough from the bowl and punch it down. Divide it into 8 parts, one part for each calzone you want to make. Set the dough pieces on a tray, cover it with plastic wrap, and let them rest for 10 minutes.
If you want to make larger calzones, divide the dough into fewer parts. For more calzones, divide the dough into smaller parts.
At this point you can place the dough in the refrigerator and use it at a later time, or go ahead and complete the calzone recipe.
Method 2 Making the Filling
1 Brown the sausage.
Heat a little cooking oil in a skillet over medium heat. When the oil is hot, place the sausage in the pan. Brown the sausage on one side for 5 minutes, then turn it over and brown it on the other side. Cook the sausage until it has thoroughly cooked through. Remove the meat from the skillet and set it aside.
2 Sauté the onions and garlic.
Add the onions to the skillet and sauté them until they become translucent, about 5 minutes. Add the garlic and cook for one minute more.
3 Add the seasonings.
Place the salt, pepper, and oregano in the pan and stir well.
4 Add the tomatoes and mushrooms.
Place the tomatoes and mushrooms in the skillet with the onions. Let the mixture simmer for 20 minutes, stirring occasionally. The filling should become thick and fragrant. If it seems too runny after 20 minutes, continue cooking for another 10 minutes.
5 Add the sausage meat.
Stir the meat back into the skillet. Remove the skillet from heat and prepare to fill the calzones.
Method 3 Assembling the Calzones
1 Preheat the oven to 425 degrees.
2 Roll out the dough.
Remove the plastic wrap from the tray of dough pieces. Place the first piece of dough on a floured surface and use a rolling pin to roll it into disc shape. Continue until all the dough pieces are rolled into discs.
3 Add the filling.
Spoon filling into the center of each disc of dough. The filling should take up about 1/3 of the dough; don't add so much that it spreads to the edges, as this will prevent the calzones from cooking properly.
4 Fold and pinch the dough.
Lift one side of a dough circle and fold it in half over the filling. Use your fingers or a fork to crimp the dough where the edges meet, so that you now have a half-moon shaped calzone. Repeat with the remaining dough circles.
5 Bake the calzones.
Lay the calzones on a greased baking sheet. Use a fork to poke a hole in the top of each calzone. Brush the calzones with a little olive oil. Place the baking sheet in the oven and bake the calzones until the tops turn golden brown, about 15 minutes. Remove them from the oven and serve warm.
6 Finished.
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