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tech-mobilereviews · 3 years

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Best Deliciously Easy keto Recipes

Introduction

The ketogenic diet or as like some people prefer to call it; the Keto diet or low carb diet is about consuming a lot of protein and fats but fewer carbs. This diet makes the body send the fats that we consume to the liver, which the latter transform it into energy to keep the body strong and active for a long time without feeling tired quickly.

The keto diet prevents you from consuming the lot for carbs that are the main reason of gaining weight because the sugar makes you hungry most of the time. When you consume carbs with small portions and focus more on protein and fat; your body doesn’t push you most of the time to eat; instead, it uses those fats to satisfy your hunger and keep you active.

If you are looking for a diet that will help you lose weight in a very short term, the ketogenic diet is the perfect diet for you because it not only helps you achieve great lean body; but also provides immense health benefits.

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The Benefits of The Ketogenic Diet

So far, there are a lot of great benefits of the keto diet, but no negative effects have appeared yet at all; which makes it the delicious diet that fits everybody. Here are other health benefits of keto diet:

1. Increases the level of HDL:

One of the best aspects of the ketogenic diet is that it increases the level of HDL in the body, which is the good cholesterol that helps in lowering the risk of heart diseases.

2. Helps in Alleviating Diabetes Type 2:

By removing carbs from your daily meals, you say goodbye to sugar and insulin because your body already has what it needs, and you won’t have to be worried about what you eat.

3. Lowers Blood Pressure:

High blood pressure is a catastrophe because it might lead to kidney failure, heart diseases, strokes...

With this diet, you can say goodbye to all those worries and live a healthy life away from all those malignant diseases that threaten your life.

4. Gum Disease:

Gum disease is one of the worst and most painful diseases which is commonly caused by the consumption of too much sugar. When you eliminate sugar from your daily meals, you can avoid gum diseases and toothaches.

While on the keto diet, most of your diet will consist of foods high in fats coupled with a measured intake of proteins and low carbohydrate intake. Some of the food categories allowed in this diet include:

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1. Proteins

Poultry: Free-range Cornish hen, quail, goose, pheasant, chicken, duck, and turkey.

Fish and Seafood: Cod, tuna, scrod, anchovies, mackerel, flounder, catfish, trout, mahi-mahi, halibut, sole, sardines, salmon, halibut, snapper, and calamari. Always opt for wild caught fish to avoid toxins present in commercially reared fish.

Grass-fed Meat: These include beef, venison, goat, and lamb. Meat from wild animals are also acceptable; however, avoid sausages and meats that come with sugary sauces and those covered in breadcrumbs. Choose the chunks of meat with more fat since they contain less protein and more fat.

Pork: Boston butt, pork chops, ham pork, and loin. When choosing ham, be on the lookout for added sugar.

Bacon and Sausages: Preferably, you should buy these at specialty health food stores. If this is not possible, always read the labels to avoid those which contain fillers such as soy or sugars.

Canned Tuna and Salmon: Canned tuna and salmon are okay to consume while you are on the keto diet. However, avoid seafood rich in fillers, breaded seafood, and fried seafood.

Vegetable Protein Powders: Protein supplements such as whey protein, hemp protein, pea, and rice are acceptable.

Whole Eggs: This includes chicken eggs, and quail eggs which you can prepare through any mean desired; fried, soft or hard boiled, deviled, scrambled, or omelet style.

Shellfish: Oyster, mussels, lobster, shrimp, crab (not imitation crab that contains additives), clams, scallops, and squid.

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2. Fats and Oils

Because these are your main sources of energy while you are on this diet, go for the types of fats and oils you enjoy. These may include:

* Omega 3 fatty acids from fish such as tuna, shellfish, and salmon

* Fish supplements or krill

* Monounsaturated fats such as egg yolks, avocado, and butter

* Vegetable oils such as olive oil, coconut oil

* Non-hydrogenated beef tallow, ghee, and lard.

* Duck and chicken fat

In order to make it easier to stick to this diet, be aware of which types of fat your body can tolerate. Many people seem to have zero or very low tolerance of vegetable oils and mayo. This may be a good thing because most of these oils are rich in omega 6 fatty acids - the kind that is bad for your body’s cholesterol levels.

In this case, work with the listed monounsaturated fats to reduce the inflammatory effect brought about by polyunsaturated fats. Nevertheless, work to balance both fats because you cannot survive on monounsaturated fats alone (You need a lot of fats and oils). Even then, avoid hydrogenated fats such as margarine to reduce the amount of trans-fats you eat.

3. Fresh Vegetables

For these foods, opt for organic ones or better yet, grow your own to avoid all pesticide toxins. Avoid starchy vegetables (corn, sweet potatoes, potatoes, peas, and winter squash) that are high in carbs. Instead, opt for moderate intake of sweet vegetables (squashes, peppers, tomatoes, and carrots). Vegetables that make it to the list are:

Celery

Collard Greens

Onions (high in sugar; moderate intake)

Alfalfa Sprouts

Beet Greens

Broccoli

Spinach

Dandelion Greens

Bamboo Shoots

Cabbage

Brussels sprouts

Garlic

Mushrooms

Shallots

Kale

Bok Choy

Sauerkraut

Chives

Celery Root

Swiss chard

Cauliflower

Snow Peas

Bean Sprouts

Olives

Cucumbers

Salad greens and lettuces: Romaine, Arugula, Fennel, Bok Choy, Boston lettuce, Endive, Mache, Escarole, Sorrel, Radicchio, Chicory Water Chestnuts

Turnips

Scallions

Dill Pickles

Leeks

Radishes

Chard

Asparagus

4. Dairy Products

Mascarpone cheese

Unsweetened whole milk yogurt (limit intake of this type of yogurt because it is a little high in carbs)

All soft and hard cheeses

Cream cheese

Full fat sour cream (do not forget to check for additives)

Full fat cottage cheese

Heavy whipping cream

In any case, always go for raw milk products and if you do not have easy access to them, go for the organic ones.

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5. Beverages

Bulletproof coffee

Decaf Tea

Flavored seltzer water

Decaf coffee

Water

Herbal tea

Lemon and lime juice (limit intake)

Clear broth or bouillon

6. Nuts and Seeds

Nuts: almonds, macadamias, pecans, and walnuts are the nuts with the lowest level of carbs meaning you can consume them in small amounts. Other nuts such as chestnuts, pistachios, and cashews contain a higher amount of carbs; thus, you should carefully monitor their intake. Nuts are best soaked for some time before roasted.

Nut flours: these are necessary because while you are on this diet, it does not mean baking no longer fits into your life. Nut flours such as almond flour will suffice.

7. Sweeteners

Some options include:

Erythritol

Splendor-liquid

Inulin and Chicory root

Lo Han Guo

Liquid Stevia

Xylitol

Swerve

8. Spices

Here are spices allowed on the keto diet:

Sea salt

Peppermint

Ginger

Basil

Chili pepper

Cloves

Thyme

Cilantro or coriander seeds

Rosemary

Black pepper

Cumin seeds

Oregano

Turmeric

Cayenne pepper

Cinnamon

Mustard seeds

Parsley

Dill

Sage

As you can see from the above very detailed list, keto diet is NOT a highly-restrictive dieting lifestyle, it also offers you a variety of foods to choose from; thus, you should not feel overwhelmed.

However, there are foods you should avoid to achieve optimal ketosis as your body makes the switch from using glucose to synthesizing fats for ketones.

In the next section, we shall outline the foods you should avoid:

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Achieving Optimal Ketosis: Foods to Avoid

If you stick to the food listed in the previous section, you do not have to worry about not achieving optimal ketosis. On the same note, as you increase intake of those foods, you should also be on the lookout for the following foods that may hinder ketosis:

Avoid all grains, whole meal included (rye, wheat, oats, barley, corn, millet, rice sorghum and buckwheat). Also, avoid all products made from grains; these include foods such as crackers, pasta, pizza, and cookies.

Avoid refined fats and oils like sunflower, canola, grape seed, corn oil, soybean, and Trans-fats such as margarine.

Avoid milk (only full-fat raw milk is acceptable). For coffee, replace milk with reasonable amounts of cream.

Avoid tropical fruits such as bananas, pineapples, mango papaya, etc., and some high carb fruit.

Avoid fruit juice.

Avoid factory-farmed pork and fish.

Avoid all artificial sweeteners containing Aspartame, Sucralose, Saccharine, etc.

Avoid alcoholic sweet drinks such as beer, and sweet wine

Avoid Soy products

Now that you know what to eat and what to avoid, is there a way to guarantee faster adoption of ketosis? The answer is yes. The following section illuminates such tips:

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How to Get Into Ketosis ‘Fast’: Invaluable Tips

It takes 48 hours to get into ketosis. To get there, you must correctly adapt the keto diet. Below are tips that should help you do just that and get your body into ketosis faster:

Tip 1: To get into ketosis faster, eat less than 20g of carbs a day.

Tip 2: Drink water, about 100 ounces per day. Drink more to lose more.

Tip 3: Purchase some Ketosis. Getting some validation that the diet is actually working will be a great motivation to keep you on a diet considering the intimidating nature of the first few days of the diet.

Tip 4: Do not panic. Be aware of the keto flu coming your way. The dizziness, the irritability, and fatigue you will be feeling on the first three days may have you experiencing mood swings; but don’t give in just yet. Reward yourself with bacon and delicious keto friendly foods as you crave for carbs and sugars. The craving will disappear as long as you’re full.

Tip 5: Consume more salt. This is really important. While on a keto diet, your body does not retain water as it normally would; hence, electrolytes like sodium quickly flush out of your body. Therefore, you need constant replenishing; otherwise, you will feel awful. As indicated earlier, opt for sea salt.

Tip 6: Never open the door to hunger. When you feel the tiniest bit of a hunger pang, immediately eat high-fat low-carb foods. The moment you get too hungry, it forms the temptation pathway. Remember: go simple. Do not over plan things because when you do, you may end up making everything strict and less fun. The keto diet is fun; keep it so.

Tip 7: Remember: this is not a high protein diet. The keto diet is high fat, low carb, and moderate protein diet. Moderate is the key word here.

Tip 8: Embrace the fat. Eat fat to lose fat that is your new motto. Do not shy away from the fat because it is your ticket to a healthier you.

Common Keto Diet Mistakes You Should Avoid

Nobody is perfect, and no diet is perfect. As you adopt this diet for good health and weight loss, you are bound to make several mistakes; this is normal. The best way to avoid, or minimize the effects of mistakes is by learning and preparing for common mistakes. Below is a list of common keto diet mistakes dieters make:

Eating Too Many Carbs

There is no exact definition of what ‘low carb’ means. Some would say it is simply anything under 100 to 150 grams a day simply because they get amazing results with this range. However, this may be excessive if your aim is to have plenty of ketones in your bloodstream. Most keto dieters go for under 50-grams of carbs per day to get into optimal ketosis. Anything beyond that is termed as excessive.

Eating Too Much Protein

Remember: the keto diet is all about protein moderation.

Impatience

As you adopt a keto diet, you need patience: patience to get into ketosis and patience to adapt to ketosis. Understand that previously, your body’s main source of energy was carbs; now, it has to adapt to a new source of energy, fats. The body requires time to do this; therefore, be patient.

Obsessing Over The Scale

The number on your weigh scale should not determine your keto diet success. Let this be the least of your worries. Just live life and enjoy your diet. Weight loss will happen; do yourself a favor and keep away from that scale.

Not Eating Enough Fats

The unrestricted consumption of fats may seem excessive. However, the keto diet is a high-fat diet. Just trust keto and enjoy the fat. However, you should eat the right kind of fats, preferably monounsaturated and saturated fats.

Eating Processed Keto’ Foods

When you are on a keto diet, always think about it this way: the intention is to eat natural ingredients and not foods that come in wrappers such as Atkins bars and Quest bars. Although you can occasionally eat these, the idea is for a large portion of your diet (we are talking about 70-80% of your entire diet) to consist of natural ingredients.

Being After A Quick Fix

If this is your aim, do not start the diet. The Keto diet is more of a lifestyle change than a short-term diet plan. Dropping a few pounds and then going back to your normal bad eating habits will be a waste of time.

Indecisiveness

Half-heartedly adopting the keto diet could be the worst thing you could do to yourself because you are just wasting time. If you are not all in, you will not survive through the temporary effects that come with adopting the diet. Decide on what you want and think of everything you will gain by going keto to keep you motivated.

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Product Information

Our custom meal plan service was designed to help men and women all over the world turn their lives around and take charge of their health and figure.

The custom keto diet is a brand new product that allows someone to create their very own keto diet plan based on their food preferences, daily activity levels, height, weight and target weight goals.

We use scientific research and proven studies to create personalized ketogenic diet plans that maximize fat burning via the correct calories and macronutrients for each individual.

The customers keto diet plan is available to access immediately after payment.

Here’s what they will get:

An eight-week meal plan created based on the expertise of certified nutritionists, personal trainers, and chefs.

Meals that have calorie and macronutrient content tailored to their specific situation and goals.

A nutrition plan with food variety to ensure they will get a wide range of nutrients and boost the likelihood of sticking to their diet.

Meals that are based on personal food preferences to make their diet enjoyable and help them stay on track with their plan.

Detailed recipes with step-by-step instructions to make meal preparation super simple (no prior cooking experience needed).

A downloadable shopping list each week that details every needed ingredient they will need in the upcoming seven days.

Options on how they can customize every meal even more to suit your taste buds.

We’ll show them what to eat every day to reach their goals in the fastest and most enjoyable way.

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#ketodiet #ketodrinks #keto plan #ketotransformation #ketoliving #ketocommunity #health & fitness #weighttraining #weightloss #fitwomen #natural body #keto recipes #keto #fatloss

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lgcjaesun · 3 years

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FOURTH VLIVE - FALL SEASON RECIPE

jaesun loves this quarter’s prompt for the vlive because if anyone knows him even a little, he loves to cook. the tricky bit, though, is the type of recipe they’re supposed to choose. what qualifies as a fall recipe? can anything be a fall recipe?

he's not entirely sure, but he decides to pick out something that his mom used to make a lot when they were kids and living in the states. something that she specifically made during thanksgiving which is during the fall season, right? certainly that has to count for something.

"hello everyone! lgc's ahn jaesun here," he bows towards the camera. "it probably comes as no surprise to all of you how excited i am for today's vlive show. after all, i have named myself legacy's own resident foodie," he jokes.

"anyway, in all seriousness, i am here to share with you something many of you might not have tried before. my mom used to make it for all of us during our thanksgiving holiday. have you guys heard of scallion cornbread? if not, hopefully, you’ll try it sometime after this show so you can experience the deliciousness of it as well.”

"there aren't too many ingredients," he notes, though as he starts listing each of them off and lining them up, perhaps there are more than he had originally anticipated. "well, maybe more than i thought," he chuckles. "but the recipe is super simple, i promise," he nods his head.

"first, let's preheat our oven to 230 degrees celsius. that will take some time so if we don't want to idle around, we should get that on first," he explains before he returns back to his skillets. "we then have this 8-inch cast-iron skillet here and we'll go ahead and butter that and set it aside."

"i've already pre-measured everything that we need so that i wouldn't spend half this vlive spilling flour everywhere," he jokes, "so when you make this, it will probably take a little longer than what i'm showing you now, but otherwise, it's pretty easy. first toss in all the dry ingredients together ... the flour, cornmeal, sugar, baking powder, salt, and baking soda. whisk whisk whisk." he says the words as he's going through the motions as well. "and then grab a separate bowl for the wet ingredients." his hands reach for a second bowl as he pours in the buttermilk, butter, and egg.

"so we have the two here," he holds them up carefully, "and we'll whisk the wet ingredients into the dry ones until they're all combined. make sure you don't have any lumps in your batter," he points out. it takes him a few minutes to get everything to a smooth consistency and he holds it up to the cameras to see. "and then finally we just fold in the cheese and scallions. you could leave out scallions if you don't like them. i personally love them so i am adding a bit more than it asks for," he explains as he folds in these last two ingredients.

"pour them into the pan. there we go," he uses a spatula to scrape out the last of it. "and let's check on our oven." right as he says that, it beeps. carefully, he opens it up and places the pan in. "we'll put it in for 23 minutes first. once we reach that, we'll just double check it looks fine and use a toothpick to see if the center comes out clean. if not, we'll leave it in for a little longer."

since he knows that they only have a ten-minute segment, he presumes the next section will be cut out and when his oven timer dings, he prepares himself to finish off the segment. "looking good. it also smells amazing," he notes to the camera as he grabs his oven mitt and takes it out carefully, setting it down on the trivet. "doesn't that look so good?" he grabs a toothpick and pokes in the center before holding it up. "looks like it's cooked through. there's no batter left on it." grabbing something that he can use to cut into the bread, he cuts out a small square and plates it on a simple white plate. "how does that look?" he grins proudly. "if you do get to try it sometime, please let me know how it turns out! i'm excited for you all to try it! thank you for joining me today!"

#ajs:solo040 #lgc:fourthvlive #wc:746

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virginia-is-for-prepsters · 4 years

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Quarantine Recipes

Hey y’all! When I did polls I got a lot of interest in sharing recipes that are perfect to make during quarantine. Let’s all avoid gaining the Quarantine 15 together!

Mc’s Southwest Salad (this is my sister’s recipe)

Ingredients

Spinach

Small, red onion

1 can of black beans

Shredded 4 cheese mexican blend

1 avocado

Directions

Rinse the spinach.

Dice the onion and avocado.

Make dressing from lime juice, olive oil, salt and pepper, and chili powder to taste.

Combine spinach, onion, black beans (rinsed), and avocado.

Toss with dressing.

Sprinkle cheese on top.

Mc’s Bowtie Pasta Salad

Ingredients

Bowtie pasta

Real lump crab meat

Scallions

Mandarin or satsuma oranges

Black Beans

Ken’s raspberry walnut dressing

Directions

Cook the pasta.

Chop the scallions.

Peel the oranges and separate into slices.

Rinse the black beans.

Combine the ingredients.

Toss with half the dressing while the pasta is warm.

Let pasta sit in the refrigerator for 1 hour.

Toss with remaining salad dressing before serving cold.

Sunday Morning French Toast

Ingredients

1 cup all purpose flour

2 tsp baking powder

1 tsp sugar

1 tsp ground cinnamon

1 cup milk

2 eggs

1 tsp vanilla extract

12 slices of Texas Toast Bread (thick sliced bread)

Directions

In a bowl combine all the dry ingredients

Stir together well

In an 8x8 square dish or wide bowl whisk together the wet ingredients

Add dry ingredients and wet ingredients together and whisk vigorously

Batter will be lumpy

Heat a large nonstick skillet over medium high heat

Begin dipping bread slices into the batter

Dip one side of the bread, flip it over, and dip the other

Let excess batter drip off then place coated bread immediately onto the pre-heated skillet

Flip when browned and then brown the other side. About 4-5 minutes per side.

Garlic Basil Butter Pasta

Ingredients

1 lb bucatini pasta

6 tablespoons salted butter

2-3 cloves of garlic minced or grated

1 ½ teaspoons freshly cracked pepper

½ cup pecorino cheese, freshly grated

1 cup of fresh basil, roughly chopped

2 cups of cherry tomatoes, halved

2 tablespoons extra virgin olive oil

Crushed red pepper flakes

Kosher salt

Directions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.

Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add ½ cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from heat, add ¾ cup basil and toss, adding in more pasta water if needed to thin the sauce.

In a bowl, combine the tomatoes, remaining ¼ cup basil, olive oil, red pepper flakes, and a pinch of salt.

To serve, divide the pasta among bowls and serve topped with tomatoes.

Chocolate Almond Fat Bombs

Ingredients

1 cup of coconut oil

12 oz almond butter

½ cup of cocoa powder

2 tbsp of coconut flour

2 tbsp of butter

Dash of salt

Directions

Put all ingredients in pan or microwave safe bowl. Heat until melted.

Pour into 9x12 glass pan and freeze until solid.

Pizza Crust

Ingredients

1 package of dry yeast

1 cup warm water

1 teaspoon of salt

1 tablespoon of olive oil

2 ¾ cup flour

Directions

Dissolve yeast in warm water and add olive oil.

Mix dry ingredients and add to yeast. Form into dough.

Grease with olive oil. Let rise in greased bowl for 1 ½-2 hours.

Pat crust out.

Bake 15-20 minutes at 425.

White Chili Ingredients

1 skinless boneless chicken

4 chicken buillon cubes

2 cans of water

1 can of white corn

1 can of garbanzo beans

2 cans of cannelini beans

1 teaspoon of cumin

1 medium sized onion

1 clove of garlic (chopped)

1 can of green chiles Directions

1.DraIn canned items.

2.Pour all ingredients into large pot.

3.Cook 2-3 hours.

4.Shred Monterey Jack on top.

Joanna Gaines’ Chicken and Dumplings

Ingredients

2 48 oz cans of chicken broth

1/2 cup of all-purpose flour

2 16.3 oz cans of refrigerated Pilsbury Grands Southern Homestyle Original Biscuits

1 cup of half and half

4 cups of shredded chicken from 1 rotisserie

1 teaspoon of kosher salt

1 teaspoon of freshly ground pepper

Directions

In a large soup pot, bring the broth to a boil over medium heat. Reduce the heat to a simmer.

Dust a cutting board with some flour. Remove the biscuits from the cans and separate them. Place the biscuits on the floured board and cut each one in thirds in one direction and in thirds at a 90 degree angle to the first cut to make 9 pieces.

As you cut the biscuits put them in the pot.

Stir in the half and half, shredded chicken, and salt and pepper. Cover and simmer gently until heated through and the dumplings are cooked, about 20 minutes.

Ladle into bowls and serve hot.

#food #recipe #comfortfood

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gelasssoek · 3 years

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Midwest Corned Beef & Egg Hash on Rye.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, midwest corned beef & egg hash on rye. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Midwest Corned Beef & Egg Hash on Rye is one of the most popular of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Midwest Corned Beef & Egg Hash on Rye is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook midwest corned beef & egg hash on rye using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Midwest Corned Beef & Egg Hash on Rye:

{Get 1/2 lb of corned beef.

{Get 1/3 C of shredded swiss cheese.

{Get 1/3 C of shredded cheddar cheese.

{Take 1/3 C of shredded smoked gouda cheese.

{Prepare 2 of heaping T clarified butter.

{Take 1 C of shredded Russet potato.

{Get 1/2 of small yellow onion; medium dice.

{Get 1/4 C of sweet corn.

{Take 1 t of fresh rosemary; minced.

{Prepare 1/2 of red bell pepper; medium dice.

{Prepare 1 clove of garlic; minced.

{Make ready 4 of eggs.

{Get 1 T of sour cream.

{Take 1 T of milk.

{Take 8 slices of rye bread; toasted.

{Prepare as needed of kosher salt & black pepper;.

Instructions to make Midwest Corned Beef & Egg Hash on Rye:

Heat a large saute pan. Add 1 heaping T of clarified butter. Alternatively, use a flat top griddle..

Squeeze all water out of shredded potatoes. Place in a mixing bowl. Add onion, bell pepper, rosemary, and a large pinch of salt and pepper. Mix to combine..

Add potato mixture to pan. Spread out as much as possible to increase surface area and therefore decrease cooking time. Cook over medium-high heat for approximately 3-4 minutes, or until one side of potatoes are golden brown and crispy. Add more butter or decrease heat if necessary..

Flip potatoes. Add another heaping T of clarified butter. Cook 2-3 minutes, or until potatoes are almost caramelized. Using the side of metal spatula, cut the potatoes in the pan..

Add corned beef and saute 1-2 minutes or until thoroughly heated. Add garlic and corn during last 30 seconds. Add more clarified butter if necessary..

Whisk eggs, sour cream, and milk together until smooth. Add a pinch of salt and pepper..

Spread potato mixture out in pan. Pour eggs atop. Sprinkle cheeses..

Bake at 375° for approximately 8 minutes or until eggs are no longer liquid..

Assemble sandwich. Serve..

Variations; Parsley, sage, coriander, roasted poblano/garlic/tomatoes, cucumber, white pepper, mustard, mushrooms, sauerkraut, caramelized onions, caraway, carrots, smoked-corned beef, shallots, jalapeños, habanero, celery, bacon, ham, celery seed, fennel, fennel seed, beef stock, demi glace, grilled corn, gruyere, spinach, arugula, parmesean, romano, paprika, smoked paprika, applewood seasoning, dried ranch seasoning, pork belly, roasted bell peppers, vinegar, avocado, chives, scallions, ginger, honey, thyme, basil, oregano, zucchini, asparagus, mint, tamarind, maple, lemon zest, sourdough, foccacia, roasted garlic baguette, onion roll, Italian loaves, aioli, fried eggs, pancetta, prosciutto, apple cider, curry powder, apple cider vinegar, peppercorn melange,.

So that's going to wrap it up with this special food midwest corned beef & egg hash on rye recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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biayahlife · 3 years

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Onion and Cider Soup (Plus EXTRAS!)

I save recipes in my Google Docs. Like a dragon that hoards treasure, I find a neat looking recipe in a cookbook, or on a random website, or in one of my friends’ personal repertoire, and I steal them away into my online repository. Many of these recipes have never been made, probably at this point nearly half, and there are delights such as Whiskey Lucky Charms Ice Cream, Pumpkin Spice Truffles, Honeyed Duck Breasts, and Scallion Herb Chickpea Salad. This Onion and Cider Soup has languished untouched in my collection of recipes for over two years, and I decided that this sad streak would end today.

You will be delighted to discover that this is actually three recipes in one; the original O&CS includes toast so it was necessary to make bread. To make bread, I needed to put together a Gluten Free flour blend to boot. So….. three recipes! The basis for our bread recipe came from a lovely book called “Gluten-Free: The Complete Series;” we have modified it fairly heavily to fit into my allergies, but it still turns out really well.

Let’s get into it :D

Ingredients:

Gluten Free Flour Blend:

400g Superfine besan

400g Rice flour

200g Glutinous rice flour

200g Tapioca starch

Bread:

2 Tbsp Gelatin

1 Tbsp White sugar

2 Tbsp Dried yeast

1 Whole duck egg

2 Duck egg whites

1 tsp Salt

450g Gluten free flour blend

60g Tapioca starch

½ cup Avocado oil

Onion and Cider Soup:

115g Salted butter

3lb 5oz Onions, finely sliced

1 Tbsp Sugar (optional)

250ml Dry cider

2 Pints Chicken bone broth

3 Sprigs Fresh thyme leaves

2 Slices Toasted bread

1 Goat Brie

15g Melted butter

Instructions for Flour Blend:

Measure out the denominations of ingredients and mix together thoroughly.

We have this delightful plastic tub with a strong seal that we use for the gluten free flour. Once the flours have all been put in, we seal up the container and shake it until everything is uniform. It’s easier than using a spoon or a whisk which can be really messy.

Instructions for Gluten Free Bread:

Grease a loaf tin (11in L x 4in W x 3in D) and line with parchment paper.

We chose a different shape of loaf tin on purpose for this recipe. I’ve found that a lot of gluten free breads that we’ve made don’t rise very well in the middle if the batter is too deep/thick. This tin is longer and more shallow which gives it a much better rise.

Place the gelatin into 1 cup of cold water and let it soak until it sinks. Heat the gelatin mixture until it is clear. Set aside to cool.

I recommend doing this first (hence its location in the recipe!) as the gelatin mixture has the ability to scramble the eggs used later if it’s too hot when combined.

Place ½ cup of cold water and ½ cup boiling water in a small bowl and add the sugar and yeast. It will become frothy in a few minutes.

With this step make sure that the water isn’t super hot. You should be able to comfortably put a finger into the water; if it’s too hot this will kill the yeasty boys and you won’t get any rise in the bread.

Combine the gluten free flour and tapioca starch in a bowl. Whisk together until the tapioca starch has blended.

Definitely combine these two dry ingredients before adding them to the wet so the tapioca starch ends up evenly distributed.

Whisk the egg and whites with the salt. While beating the egg, add the gelatin mixture a spoonful at a time.

The actual recipe used in the book calls for three egg whites, rather than one whole egg and two whites, and suggests whisking until stiff. With the addition of the yolk you will not be able to get the eggs to be stiff however you’ll be able to achieve a very strong froth. This is a-ok. Also, adding the gelatin a spoonful at a time is VERY important since the gelatin mixture is not going to cool particularly quickly. You don’t want to end up with scrambled jello eggs.

Remove bowl from the mixer. Slowly add the flour and tapioca starch mixture to the egg mixture, whisking each fourth of the flour.

This will get very thick as you mix; the next step will loosen everything up completely.

Fold in the frothy yeasty boys, then the oil.

The mixture will be hella lumpy at first but don’t panic. Use a gentle folding motion again and again until the oil and yeast are fully incorporated.

Once fully incorporated, whisk the mixture to ensure that the ingredients are blended and preheat the oven to 400 degrees Fahrenheit.

Cover the bowl with plastic wrap and leave the bread mixture to stand for about 15 minutes. Don’t be surprised if there isn’t a notable change in size. Resting the batter is important though. It gives the yeast time to work.

There won’t be as much rise as you’d think. The oil retards the rising but especially with the residual heat from the gelatin mixture you’ll absolutely have some puffiness happen.

Whisk the mixture once more and pour into the prepared bread tin. Place the bread on a lower shelf in the oven and bake for 50 minutes.

You’ll know the bread has finished baking when you tap on the top of the loaf, and it sounds hollow all the way across. You can use a wooden spoon to do the tapping; it’s very satisfying.

Remove from oven and cool in the tin before slicing.

Instructions for Onion and Cider Soup:

Melt the butter in a heavy bottomed saucepan and add the onions. Sauté them gently, turning them round in the butter, until they start to soften.

This was my very first experience with caramelizing onions so this was a bit of a mystery. I will say, the combo of butter and onions together is a god-tier smell.

Add a splash of water, cover with a lid, and sweat the onions until they are very soft and start to caramelize. This can take up to 50 minutes.

You will need to add a splash of water every so often and turn the onions over in the buttery juices. I don’t recommend adding as much water as I did during this time. When the recipe says a “splash” of water, we’re talking about an ounce or so at a time. Especially if you have weepy onions like me, you’re not going to need a lot of water. If you add too much water the sweating process will take significantly longer. The recipe says 50 minutes but I ended up sweating these for an hour and 20.

Take the lid off and turn the heat up to medium so that the juices can evaporate and the onions caramelize.

If the onions are not caramelizing well you can add the optional sugar, but before you do so, let it go by itself. You’re looking to have the vast majority of the water gone. Once this is uncovered you’ll need to monitor it much closer. It will burn in a split second when you’re not looking.

When the onions are dark, add the cider, stock, and thyme and bring to a boil. Simmer for 10 minutes.

The next time I do this I will probably change this part up. I think the cider should be added first, cooked off a bit, and THEN add the bone broth. I think the cider waters the whole thing down a little too much in retrospect. Additionally, I ended up with dried thyme instead of full fresh sprigs and I definitely regret that. The mouthfeel of dried thyme isn’t nearly as nice as I wanted it to be.

While the soup is simmering, take a slice of the homemade bread, brush butter over the bread then pop into the oven under the broiler for a few minutes. Remove and then add a couple slices of Brie, brush a little more butter over the cheese, and put it back under the boiler on low until bubbling.

Of course you can pick any cheese you want for this. The bread is great for dipping and the salt in the butter is the only salt that I added to this, so a salty cheese is a great addition. It is 100% up to you!

Ladle the soup into a heavy bowl. Place the slice of toast with Brie on top of the soup.

Serve immediately and enjoy!

0 notes

thisislizheather · 3 years

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March Magic 2021

Above Photo: Cherry Blossoms are in bloom at the University of Washington right now - Photo By Kai Wang

Am I alone in thinking that was the longest March of all time? It truly felt like it would never end. Usually I love my birthday month, but with everything still the way it’s been for the past year, there really didn’t feel like much of a reason to celebrate. Also, Nathan got COVID. It was awful and scary and I was worried about how he’d be, but all is well and he just got his vaccine this past weekend, which is incredible. So a real roller coaster type of month, but thank god it’s over.

Here’s everything that went down last month.

I recapped how my winter list of things to do went.

Forever an optimist, I made a list of spring things that I’d like to do. One of my favourite things to do is get a pedicure on the first day of a season. I don’t get them very often at all, so it’s a nice way to usher in some new weather.

I finished watching Superstore, which is such a great show. I would’ve never watched it on my own, so this is why you have to listen to your best friend’s recommendations sometimes. They know more than you. Also, it was weird as hell to hear the Smashing Pumpkins song Today in one episode. Just seemed like a strange pairing, them and this show. Or any show, really. But I mean they did lend a song to that Apple ad, so I guess the old days of Billy Corgan complaining about everything are over.

I read and reviewed Joan Rivers’ book Enter Talking.

I made my way back to Lilia with Irene to devour their seasonal leek focaccia & green salted butter, which is always heaven on a plate. (Me and focaccia have had a pretty strong love affair going on for some time now. I plan on making it at home soon, but I can’t decide on the flavouring I’ll want to add to it. There are too many possibilities.) We also shared two pastas: the corzetti with pine nuts, marjoram & parmigiano reggiano as well as the sheep’s milk cheese agnolotti with saffron, dried tomato & honey. Always a good meal here. Might benefit from some new pastas, though.

Above Photo: My sweet baby girl, leek focaccia & her green salted butter

Above Photo: Stunning Irene & pasta

Above Photo: I’m very excited for bread

I got my first Moderna shot! I usually have tons of anxiety around needles, but somehow it wasn’t a problem this time (maybe because I had the kindest nurse on the planet). It sounds so simple, but she told me to look away, to take a deep breath and while I was taking that breath she put the needle in and THAT WAS IT. So grateful for that advice. Must remember that for life now. I have my next shot on April 8th! (I did get COVID arm, but it went away in 24 hours so it really wasn’t a big deal.) Also, I’ll definitely ask a medical professional, but if it’s allowed then I’m definitely getting my card laminated for free.

There’s this great, cute new store called Gift Box on Broadway in Astoria. It’s very similar to Lockwood, only better. Lots of cards, gifts, beauty products, candles, that kind of thing.

It’s green garlic season and we must all celebrate! I’ve also decided that I might devote my life to compound butters. Making them, eating them, giving them away as gifts potentially. Maybe this is what’s been missing.

Google image search the vagar faroe islands and let’s go.

I can’t stop putting this Esti vegan feta on everything, it tastes exactly like regular feta only slightly less salty.

Everything from the brand Umbra is gorgeous.

These are officially (and my niece Layla can attest to it) the greatest socks on the planet. Not too tight, not too short or high, and soft as a cloud.

Best kale caesar dressing I’ve had in months. And I love the idea of using breadcrumbs instead of croutons to liven things up a bit.

I made this roasted winter citrus and wow was it hot fruit. It should be a crime to make something look this good, but taste average as hell.

I started using the app Google Keep to organize all of my lists and tasks and I love it. It’s so much better than using Notes.

HOW have I never even HEARD of Shake Shack’s Innovation Kitchen?! AND HOW HAVE I NEVER BEEN. It’s moved to the top of my current Must Visit list.

I may or may not have fallen down a rabbit hole of incredible Melissa Clark recipes. Love this woman.

If you live in Englewood, New Jersey, how do you not just LIVE at this bakery? My god. Every item. In my mouth. Now.

And listen, I’m no scientist, but this seems like huge news…?

If you find yourself anxious or unsettled, this video of lasagna being made from scratch is the most soothing thing I’ve come across in months.

Target sells candles?! I’m the last person on earth who learned this. $4 for an actually great mini candle is wild.

Tried a slice of the red velvet cake from Milk Bar and it was unexpectedly good. I don’t usually care about red velvet (because it’s a scam?), but honestly their cakes always find a way to taste amazing.

I made this cajun linguine and it was so lackluster, I hate when a pasta recipe doesn’t work out. It’s so upsetting. Also, cajun seasoning can blow me.

They’re opening a Sonic in Manhattan, which I’ve never been to before, is it worth going?

I know Eataly is for tourists, but once in awhile I like to stop in to peruse. I tried one of their prepackaged foods (the eggplant parmesan) and it was a hard pass. Just no flavouring at all. The only thing that saved the day were their individual little Italian chocolates. Always amazing. I do want to eventually try their dried pasta Afeltra since I’ve heard such good things about it.

I don’t know about you, but I’m definitely not ready to watch documentaries about the pandemic yet. I don’t know if I’ll ever want to. I mean… we’re still IN IT, for christ’s sake. HBO needs to just sit down.

Tell me that you know the song Sea of Love.

You had me at “cheese-oozing focaccia.”

Great piece on diet culture by Julia Turshen.

When I was in Seattle in April a few years ago, I wandered onto the University of Washington’s campus and was blown away by their gorgeous cherry blossoms. They have a livestream of them right now, if you’d like to take a look.

With plastic bags officially banned now, I desperately need a basket bag to take when I go to the farmer’s market. So f-ing lovely. Everyone will think I’m Belle or some shit.

I don’t think I’ve ever had a fresh Jamaican patty in my life, so I’m definitely going here the next time I’m in Mississauga.

I love this chickpea salad, especially after adding basil.

Some of these are actually really great tips.

How on earth have I never heard of the restaurants Dell’anima or Anfora?! They’re both under the Joe Campanale umbrella (of L’Artusi fame)! I’m so excited to go. Just look at those menus.

Speaking of, I can’t go for too long without eating the wagyu steak tartare at L’Artusi. It’s a problem. (It also makes me want to buy a really great finishing olive oil, so I’m looking into that. I’m thinking either Monini or Frantoia.)

Above Photo: Wagyu steak tartare at L’Artusi

One thing I’ve started to do that you should too: buy good butter. I stopped buying margarine many years ago and thought I was a better person for buying regular grocery store butter. But sweetie, you can do more. The butter (specifically European butter) in specialty shops or some bakeries or markets is EONS better than the run-of-the-mill basic grocery butter. And it enhances literally everything that you use it in. Right now, the butter in my fridge is beurre de baratte butter and it’s ridiculously good. Obviously I’m not going to use this butter when I’m baking because I’m not a millionaire, but when I’m making something savory for dinner? Or a compound butter? Or on top of asparagus? On some bread as a snack? It’s unreal.

Speaking of food advice: don’t buy your parmesan at the grocery store either. I’ve never had amazing parmesan from there. It’s always the same, even the expensive stuff. Get your ass to a cheese shop. Enough already, you’re an adult.

I tried a CBD chocolate and just as I thought: it’s a scam. Just like red velvet. It did nothing for nobody.

I bought this tea tree toner on a whim from The Body Shop and I might keep buying it for the rest of time. I use it on my face right when I get out of a hot shower and it’s kept my face feeling incredible lately.

A new coffee shop opened up in my neighbourhood called Coffee Avenue and I can’t recommend it enough. The macadamia milk hot chocolate blew my face off.

I finally ate at Bar Primi in the city and it was spectacular. We had the ricotta crostino with hazelnuts & truffle honey (which is almost like a dessert, it’s so good), the linguine with 4 cloves of garlic & breadcrumbs as well as the penne ragu alla bolognese with ricotta which was the very best. Can’t wait to go again. Loved the atmosphere of the place, too.

The seasonal candle is out at Trader Joe’s and it’s grapefruit, which smells perfect. I’ve finally stopped hoarding their candles and have started burning them. Only took me a year of lockdown to realize I should try to enjoy my life.

Lemon Kit-Kats exist and all is right with the world. Delicious.

I don’t go very often, but I’ll always love The Dutch. Perfect cornbread. Perfect tartare. You can’t go wrong.

Above Photo: Housemade scallion-chipotle cornbread with whipped butter

Above Photo: Wagyu steak tartare, capers, bearnaise aioli

*Note: if it seems like I eat a lot of steak tartare - I do. Good observation. It’s incredible.

Controversial opinion but the Dove chocolate peanut butter eggs are one millions times better than Reese’s peanut butter cups. I couldn’t believe it either.

This leads me to another declaration: Easter candy might be better than Halloween candy. Hear me out. Halloween candy is almost chaotic when you think of the candy options, it’s overwhelming and more often than not, disappointing. Easter candy, however, is usually always new and fresh each season. They’ve got to work harder to get you to notice Easter candy, so infact you’re getting a more well thought out product, which usually tastes better. Anyway, can you tell I’m depressed…?

I went to the new Ulta location in NYC in Herald Square and it’s great, it seems bigger than the UWS one and it’s way more convenient to visit. Must remember. Oh! But speaking of Ulta, remember how last year they had such great birthday gifts? They really dropped the ball this year. They’re trying to give a $5 Mario Badescu facial spray as the March gift?! Are you fucking serious?! That’s the worst. Literally the worst gift of all the months. Fighting every urge in my body to write them a strongly-worded letter about this. Just insanity. I didn’t even go claim it. Keep your damn gift, no spray can calm me down from this.

New love: macadamia milk in my iced coffee in the morning. Just heavenly.

I rewatched Wall-E and what a great movie. For all ages. Too perfect.

Love the song Team by Lorde.

I watched the Woody Allen & Mia Farrow documentary on HBO and it’s obviously a must watch. So many things I didn’t know about that story were shown, this man needs to be stopped.

If you ever get a new phone and you want to transfer over all of your WhatsApp messages to your new phone (and you’ve never backed them up), you can pay $40 and use this site to do it.

The new Super Mario World in Japan looks incredible.

Do not judge me, but I ordered (and returned) a SKIMS bralette. I was swayed by a few photos of women wearing it and wanted to see for myself what it felt like. Verdict: crap. Sure, the material is soft but only because it’s so poorly made and unsupportive. An immediate return. The beautiful colours of the bras are what sells the product, in my opinion. It’s so hard to find well made, beautiful browns and neutrals in undergarments.

Speaking of what’s her name, I also ordered this KKW mini lip liner set that I’m unfortunately in love with. I use it as a lip liner and filler, and each fucking one is gorgeous. I’m going to do a post to show you. You’ll see what I mean.

I came across this wonderful stationary store in Chelsea, City Papery. I could spend hours roaming the aisles in there. Made a mental note to go back to get some really beautiful envelopes (why on earth am I still buying the basic-ass white envelopes at CVS??), such a great store.

I’m proofreading a book right now about the idea of living with intention and I’ll post a link to it as soon as it’s released later this year. It’s honestly one of the best self help things I’ve read in a long time.

I’ve had a Pinterest account forever and I recently organized a lot of the recipes into seasonal categories, which has inspired me to make so many new meals this season. Check it. Also, I haven’t tried these yet, but these spring recipes (below) sound delicious.

Blueberry Ricotta Cake with Lavender Glaze

Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

Lemon Almond Pudding Cake

Asparagus Quiche with Hash Brown Crust

Apricot Shortbread Bars

Buttermilk Lavender Scones

Carrot Cake Bread with Nutella Cream Cheese Frosting

Lemon Olive Oil Cake with Lavender Mascarpone

I’ve mentioned my filmmaker friend Dusty before (his film Violation was at Sundance this year), well his movie is a Critic’s Pick in the The New York Times this month, which is amazing and so well deserved. Truly could not happen to a better person.

I have eaten approximately five pounds of asparagus since spring began and I can’t see myself stopping anytime soon. It’s so fucking good. One grievance: that huge, fat asparagus. Why’s it so big like that?? Unnatural as hell. Give me that thin, beautiful asparagus that’s increasingly so hard to find any day. And to anyone who’s like, “Don’t you hate how it makes your pee smell?” - why you gotta go smell your pee? Be normal, weirdo.

I did Nathan’s podcast and we talked about how it’s been so beneficial to get some intentional offline time each Sunday.

Here were the best tweets of the month.

Some things that I’m looking forward to this month: I’m trying so hard to find a way to stream the last three episodes of Stanley Tucci’s Searching For Italy which has been impossible to find, will definitely go check out Little Island, excited to maybe go to the Kusama exhibit, I’d really like to make the Carbone garlic bread, I want to locate and try milk bread, my brother Robbie told me to mix balsamic vinegar & mayo and put it on a burger so I’ll try that soon, I bought some dried Rao’s pasta so I can’t wait to make it, I’m so excited that movie theatres are opening on the 2nd here (I’ll be fully vaccinated very soon so this is great), and I’m adding a resolution: I’d like to do one new thing on the first of every month (examples: buy stock in something, eat ramen, etc.).

If you’ve got any interest in reading last month’s roundup, you can see what went down in February over here.

#best of NYC #NYC #NYC 2021 #this is liz heather #Liz Heather #march 2021 #things to do in NYC 2021 #Kusama exhibit #Stanley Tucci #Positive Anger #monthly post March 2021 #monthly post #best tweets #how to spend spring

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easyfoodnetwork · 4 years

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A Chewy and Crispy Korean Bing Bread Recipe That Chicago Diners Obsess Over

Parachute’s most celebrated dish is stuffed with potato, bacon, cheese, and scallions

A staple in Chinese food is bing, a wheat flour-based flattened or disk-like item that resembles the parathas, crêpes, and pancakes of non-Chinese cuisines. In stateside Chinese restaurants, you’ve likely encountered it on the menu as “scallion pancakes,” also known as cong you bing. But there’s also chun bing, which is a bit thinner, and other kinds of bing that might include egg in the batter. In Taiwan, dan bing is a traditional breakfast food sold by street vendors every morning that’s a thin crepe with an egg on top. Jianbing is one of China’s most popular streetside breakfasts and bing variations; here, the batter is made of wheat and grain flour, and egg is generally a main ingredient. Some bing are cooked on a griddle or skillet while some are baked.

In other words, bing has become shorthand for an endless array of flour-based, round, and flat items that can be the vehicle for sauces like hoisin and chili and fillings like scallions, ham, and pickled things. In Chinese, pizza is commonly referred to pisa bing, crêpes are keli bing, and tortillas for tacos are known as Mexican thin bing.

The “Korean bing bread” by chef Beverly Kim at Chicago icon Parachute, a restaurant celebrated for its modern approach to Korean food, is another departure. “The dish is Chinese by way of Korea with a detour through the American Midwest,” say its creators. Namely, Parachute’s bing is still round and flat but uses yeast, where nearly all other forms are unleavened pieces of dough. And the kitchen there stuffs the bread (stuffings include scallions, potatoes, bacon, and cheddar) before it’s fried, baked, and then brushed in bacon fat.

A menu mainstay since the day Parachute opened in 2014, this is just about as good of a bread starter at a restaurant as you can get; it’s the most-ordered dish at the restaurant by a wide margin. The crispy exterior offsets a fluffy and chewy filling that the diner coats with a whipped sour cream butter that’s served alongside.

Kim and Parachute co-chef/partner Johnny Clark released a micro cookbook ($12) that details for readers who are up for the weekend task — according to Kim and Clark, it takes at least three months before a new cook can tackle the dish solo — how to recreate the prized item. The book, which the couple worked on with James Beard Award-winning food writer Kevin Pang, is 32 pages with more than 5,000 words detailing the exact method used at the restaurant for the best shot at Parachute’s bing bread. For now, there’s a simplified version of the recipe below.

Ingredients:

For the sour cream butter: ½ cup (1 stick) unsalted butter, room temperature 2 tablespoons sour cream ¾ teaspoon kosher salt

For the bread and assembly: 1 ¼-ounce envelope active dry yeast (about 2 ¼ teaspoon.) 2 tablespoons plus 1 ½ teaspoon sugar 2 ½ teaspoons kosher salt, divided 4 cups all-purpose flour, plus more for surface 1 large russet potato, unpeeled, cut into ½-inch pieces 3 tablespoons vegetable oil, divided 1 pound bacon, cut crosswise into thirds 2 tablespoons toasted sesame oil, divided 8 ounces white cheddar, grated (about 2 cups) 1½ cups thinly sliced scallions (from about ½ bunch) 1 tablespoon soy sauce 2 tablespoons sesame seeds, divided

Step 1: To make the sour cream butter whisk butter, sour cream, and salt in a medium bowl until smooth and set aside. Butter can be made 3 days ahead. Cover and chill.

Step 2: Combine yeast, 2 tablespoons sugar, 2 teaspoons salt, and 2 cups warm water in a large bowl, whisking to dissolve. Let sit until appearing to foam, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, about 50 to 70 minutes.

Step 3: Meanwhile, preheat oven to 400 degrees. Toss potato with 1 tablespoon vegetable oil and remaining ½ teaspoon salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, about 15 to 20 minutes. Let cool.

Step 4: While potato is roasting, chill bacon in freezer until firm, 12 to 15 minutes (the bacon should not be frozen). Transfer to a food processor and pulse until coarsely chopped. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 15 to 20 minutes. Using a slotted spoon, transfer bacon to paper towels.

Step 5: Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and only slightly sticky).

Step 6: Divide dough in half and flour a work surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the second piece of dough, adding more flour as needed to prevent sticking, to a 13-inch round about ¼-inch thick. Brush excess flour from dough, then brush with 1 tablespoon sesame oil. Sprinkle with half of potato, bacon, cheese, and scallions.

Step 7: Roll up dough like a jelly roll. Pinch together seam and each end to seal. Gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.

Step 8: Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9-inch circle, sprinkling lightly with more flour if needed to prevent from sticking. Cover and repeat with remaining dough, potato, bacon, cheese, scallions, and 1 tablespoon sesame oil. Whisk soy sauce, 1 ½ teaspoon sugar, and 2 tablespoon water in a small bowl until sugar is dissolved; set aside.

Step 9: Heat a 10-inch cast-iron skillet over medium. Add 1 tablespoon vegetable oil to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with soy glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5 to 10 minutes (rotate skillet on burner as needed for even browning). Uncover and flip bread. Brush top with soy glaze and sprinkle with 1 tablespoon sesame seeds.

Step 10: Transfer skillet to oven and cook, uncovered, until underside is golden brown, 15 to 18 minutes (tent with foil if top gets too dark before bottom is golden brown). Transfer to a wire rack and let cool 15 minutes. Repeat with remaining round of dough, soy glaze, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. Cut warm bread into wedges and serve with sour cream butter, enjoy immediately.

from Eater - All https://ift.tt/3mOxzVs https://ift.tt/3kLk1rX

Parachute’s most celebrated dish is stuffed with potato, bacon, cheese, and scallions

Ingredients:

For the sour cream butter: ½ cup (1 stick) unsalted butter, room temperature 2 tablespoons sour cream ¾ teaspoon kosher salt

Step 1: To make the sour cream butter whisk butter, sour cream, and salt in a medium bowl until smooth and set aside. Butter can be made 3 days ahead. Cover and chill.

Step 7: Roll up dough like a jelly roll. Pinch together seam and each end to seal. Gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.

from Eater - All https://ift.tt/3mOxzVs via Blogger https://ift.tt/304cmgm

#Blogger #cooking #Eater #food #recipes

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ketoeasyrecipes · 4 years

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healthy dinner recipes

Looking For Healthy Dinner Recipes?

These are the best healthy dinner recipes thoughts that our perusers return to over and over for delicious and nutritious recipes. For quite a long time, we've been composing healthy dinner recipes here on A Easyrecipes.info. Because: if you’re going to the trouble of eating dinner, why not make both delicious and nourishing? This is the energy that energizes us without fail, creating recipes that you'll love to prepare for your loved ones. I needed to make an assortment of a portion of the recipes that have gotten overwhelming applause from our perusers and supporters for being good, however healthy dinner thoughts. What's our meaning of healthy? I don't follow any diet plan explicitly. How we eat by and large follows the Mediterranean diet: parcels and heaps of vegetables and natural products, entire grains, and healthy fats like olive oil. Our concept of health is less about carbohydrate contents and progressively about supplements and a variety of veggies. Did I notice bunches of and loads of vegetables? Huge numbers of the recipes you'll discover here are vegetarian or vegan; however, they taste so delicious you don't feel like you're doing any penances. We trust you'll appreciate these healthy dinner recipes as much as we do!

And now, our best healthy dinner recipes!

healthy dinner recipes

1. Best Grilled Shrimp Foil Packets Recipe

Try these easy & delicious Grilled Shrimp Foil Packets from Easyrecipes.info at your next BBQ!

healthy dinner recipes

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined

2 cloves garlic, minced

2 smoked andouille sausages, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 lb. red bliss potatoes, chopped into 1-in pieces

2 tbsp. extra-virgin olive oil

1 tbsp. Old Bay seasoning

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped parsley

1 lemon, sliced into thin wedges

4 tbsp. butter

DIRECTIONS

Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

NOTES

Also try this 14 Healthy Recipes to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

2. Chicken and Avocado Burritos

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

healthy dinner recipes

INGREDIENTS

4 burrito sized tortillas (corn tortillas for gluten-free), warmed

1 pound cooked chicken, sliced or shredded

1 large avocado, diced

1 cup Monterey Jack cheese, shredded

1/4 cup salsa verde

1/4 cup sour cream or greek yogurt

2 tablespoons cilantro, chopped

DIRECTIONS

Assemble the burritos, optionally toast, and enjoy!

Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

3. Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Looking for easy crockpot chicken recipes? This shredded buffalo chicken is made with just 4 simple ingredients! It's so dang good in a hoagie roll, or even on a salad if you're keeping it low carb. Cook it on high or low in your slow cooker, and enjoy it for lunch or dinner recipe.

healthy dinner recipes

INGREDIENTS

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank's Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

DIRECTIONS

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

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healthy dinner recipes

4. Oven Baked Chicken Parmesan

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

Healthy Dinner Recipes

INGREDIENTS

2 tablespoons olive oil

2 chicken breasts About 1 pound of chicken total

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese fresh grated

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup marinara sauce

1 ½ cups shredded mozzarella

2 tablespoon minced parsley optional, for garnish

DIRECTIONS

Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

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healthy dinner recipes

5. Whole30 Steak Bites with Sweet Potatoes and Peppers

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe that's ready in under 45 minutes.

healthy dinner recipes

INGREDIENTS

1 large sweet potato (about 12 ounces), diced into 1" pieces

1 tsp sea or kosher salt

1 lb flat iron steak, diced into 1" pieces

3 tbsp olive oil, divided

2 cloves garlic, minced

2 bell peppers, seeded and diced into 1" pieces

4 green onions, thinly sliced

2 tbsp coconut aminos

2 tsp cracked black pepper

2 tbsp fresh chopped cilantro

DIRECTIONS

Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.

Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.

Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.

Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.

Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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healthy dinner recipes

6. Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.

healthy dinner recipes

INGREDIENTS

2 cups shredded chicken

1 ripe avocado- mashed

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

1 ½–2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper- to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5–6 Tortillas (8 or 10 inch diameter)

DIRECTIONS

NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

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healthy dinner recipes

7. Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!

healthy dinner recipes

INGREDIENTS

Shrimp Marinade

1lb shrimp, uncooked, peeled, deveined, tails removed

1 tsp dark chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

1 tsp garlic minced, (or 1/2 tsp garlic powder)

1/2 tsp red pepper flakes

1/2 tsp kosher salt

Juice of 1 lime (about 2 tbsp)

3 tbsp avocado oil

Taco Elements

1 cup shredded green cabbage

1 cup shredded purple cabbage

8–10 small flour or corn tortillas, lightly toasted

Garnish:

Fresh cilantro

Lime wedges

Avocado Crema

1 medium avocado, seed removed and flesh scooped out

1/2 cup cilantro

1 jalapeño, seeds removed

3 cloves of garlic, peeled

2 limes, juiced (3 tbsp)

1/2 cup plain greek yogurt

3 tbsp avocado oil

3 tbsp water

1/2 tsp kosher salt

DIRECTIONS

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a cast iron skillet or grill them.

Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.

Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!

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healthy dinner recipes

8. Healthy Baked Eggplant Parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

healthy dinner recipes

INGREDIENTS

2 medium eggplants, sliced into 1/2” thick rounds

2 large eggs

1 cup almond flour*

1 cup freshly grated Parmesan, divided*

2 teaspoons Italian seasoning

1/2 teaspoon sea salt

Freshly ground black pepper

Cooking spray

1 24 oz jar (3 cups) marinara sauce

2 cups shredded mozzarella*

1/3 cups thinly sliced basil

DIRECTIONS

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.

In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.

Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.

In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.

Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

NOTES

If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.

If you want to keep this dairy-free, use dairy-free cheese options.

Inspired by Eating Well Magazine.

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healthy dinner recipes

9. Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

healthy dinner recipes

INGREDIENTS

1 and half pounds boneless chicken breasts

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 can 20 oz. sliced pineapple save the juice for the sauce

1 tablespoon cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves minced

4 servings of cooked rice.

DIRECTIONS

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Add dijon mixture to the pan, reduce heat and cover.

Allow to simmer for 15 minutes.

Remove chicken from the pan.

Stir the cornstarch mixture and add to the pan and bring to a boil.

Stir for 2 minutes.

Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.

Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.

Serve over rice.

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healthy dinner recipes

10. Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!

Healthy Dinner Recipes

INGREDIENTS

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes (petite for regular)

1 8 oz can tomato sauce

1 Tbs balsamic vinegar

1 cup long grain white rice

1-2 cups Colby Monterey Jack cheese

DIRECTIONS

In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.

Add in garlic and cook until aromatic, about 1 minutes.

Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.

Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.

Remove from heat and stir in 1 cup cheese.

Top with remaining cheese and place cover back on to melt.

Serve with chopped parsley if desired.

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healthy dinner recipes

11. Spinach Lasagna Roll Recipe

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

healthy dinner recipes

INGREDIENTS

2 cups homemade marinara sauce, plus more for serving

9 uncooked lasagna noodles, wheat or gluten-free

10 oz package frozen chopped spinach, thawed and squeezed well

15 oz part skim ricotta cheese, I like Polly-o

1/2 cup grated Parmesan cheese

1 large egg

kosher salt and fresh pepper

9 tbsp about 3 oz part skim mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

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healthy dinner recipes

12. Crispy Garlic Parmesan Brussels Sprouts

Easy-to-make roasted brussels sprouts that will win anyone over. Even the little ones! This recipe comes together in under 30 minutes and is FULL of amazing flavor!

healthy dinner recipes

INGREDIENTS

1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)

2 tbsp unsalted butter, (melted)

2 tbsp olive oil

1/2 tsp salt, (more or less - to taste)

1/4 tsp pepper, (more or less to taste)

1 tsp garlic powder

1/2 tsp onion powder

1/3 cup panko breadcrumbs, (or regular breadcrumbs)

1/4 cup grated parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.

If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.

To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.

Next, add in the panko and parmesan cheese. Toss gently to combine.

Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.

If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.

Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.

Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

NOTES

BAKE TIME: Please keep in mind that roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there.The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them.

MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.

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healthy dinner recipes

13. Asian Chicken Lettuce Wraps

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat from Easyrecipes.info is a great low-carb dinner!

healthy dinner recipes

INGREDIENTS

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. freshly grated ginger

1 lb. ground chicken

1/2 c. water chestnuts, drained and sliced

2 green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

DIRECTIONS

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

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healthy dinner recipes

14. Healthier Broccoli Chicken Casserole

This healthier Broccoli Chicken Casserole recipe is made with tender chicken and broccoli, your choice of pasta, and the BEST creamy cheddar mushroom sauce.

healthy dinner recipes

INGREDIENTS

8 ounces uncooked pasta* (I used whole-wheat rotini)

1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)

2 tablespoons butter or olive oil

1 small white onion, thinly sliced

8 ounces baby bella (cremini) mushrooms, thinly sliced

4 cloves garlic, minced

3 tablespoons flour

1 cup chicken or vegetable stock

1 1/2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 cups diced (or shredded) cooked chicken

DIRECTIONS

Heat oven to 400°F.

Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.

Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.

Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.

In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.

Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.

Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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healthy dinner recipes

15. Black Bean Avocado Crunch Wrap

When I'm craving a Cruchwrap Supreme, I don't go to Taco Bell, I stay at home. In fact, I can proudly say that I have perfect Crunchwrap Supreme Recipe.

healthy dinner recipes

INGREDIENTS

CRUNCH WRAP

4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)

1 15 ounce can black beans, rinsed and drained

1 cup Skinny Nacho “Cheese” Sauce

2 jalapeños

2 cups cooked brown rice

2 Avocados, pit removed, and cut into bite sized pieces

1 cup grape tomatoes, diced

1 yellow onion, diced

DIRECTIONS

Prepare all vegetables

Lay one tortilla on a plate surface

Place a 1/4 cup of cooked brown rice in the middle

Place 1/4 of the can of black beans on top of the rice

Continues with 1/4 of the remaining ingredients.

Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.

Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.

Heat a Non-Stick Pan for Oil-Free Cooking to medium low

Place tortilla folded side down first; this will seal the folds

Cook for about 7 minutes; check to make sure golden brown before flipping over

Gently flip crunch wrap over

Cook another 7 minutes, checking to make sure it is golden brown.

Make remaining 3 (I use different pans to have them all done at once).

Serve with salsa or guacamole or BOTH!

I cut in half to share 🙂

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healthy dinner recipes

16. Grilled Chicken and Asparagus Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce.

healthy dinner recipes

INGREDIENTS

2 boneless skinless chicken breasts

1 teaspoon Italian seasoning

1 pound asparagus, woody ends cut off

Olive oil, kosher salt and fresh ground black pepper to taste

12 ounces rotini pasta, gluten free if needed

1/3 cup pesto

1/2 of a lemon, juiced

3 tablespoons shredded Pecorino Romano or parmesan cheese

2 tablespoons toasted pine nuts

Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

Cook the pasta according to package instructions. Drain and put into a large serving bowl.

While the pasta cooks, preheat the grill to medium-high heat.

Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.

Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.

While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.

Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

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healthy dinner recipes

17. Loaded Burger Bowls with "Special Sauce" (Whole30, Paleo, Low Carb)

Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! These low carb burger bowls are Whole30 and paleo, too.

healthy dinner recipes

INGREDIENTS

Burger Bowls Meat

1 pound ground beef any %

4 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon avocado or refined coconut oil

Burger Bowls

2 small heads romaine sliced and root discarded

1 1/2 cups cherry or grape tomatoes halved

1/2 cup pickles plus more to taste

1 cup red onion thinly sliced

8-10 slices bacon cooked til crisp and roughly crumbled

2 avocados peeled and pitted

1/2 tablespoon lemon juice

1/2 teaspoon salt

Special Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon coconut aminos if on Whole30, see note for details

2 teaspoon maple syrup if not on Whole30, see note for details

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

Pinch crushed red pepper

pinch salt

INSTRUCTIONS

In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.

Meanwhile, prepare remaining elements for the burger bowls.

Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.

Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.

When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.

Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.

NOTES

You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!

Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.

If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup.

Whole30 Special Sauce Ingredients:

1/2 cup Whole30-compliant mayonnaise

2 tablespoons Whole30-compliant ketchup

1 tablespoon coconut aminos

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

Non-Whole30 Special Sauce Ingredients:

1/2 cup mayonnaise

2 tablespoons ketchup

2 teaspoons pure maple syrup

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

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healthy dinner recipes

18. Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

healthy dinner recipes

INGREDIENTS

For Casserole:

5-6 cups mashed potatoes

1 cup corn

1 cup cheddar cheese, freshly grated

6 Frozen Chicken Strips

.87 oz. packet Brown Gravy Mix

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.

Spread the potatoes on the bottom of a 9 x 13 casserole dish.

Note: If your mashed potatoes are cold, warm them first.

Top with corn and cheese.

Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.

Bake for 20 minutes, until the chicken is crisp.

Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.

Drizzle desired amount of gravy over the casserole dish and serve!

NOTES

Milk may be used instead of half and half. You can also use cream for ultimate decadence.

If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.

For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.

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healthy dinner recipes

19. Healthy White Chicken Chili

Healthy white chicken chili that's easy, creamy and dairy free. This family favorite recipe includes options to make it in the slow cooker!

healthy dinner recipes

INGREDIENTS

½ tablespoon olive oil

1 medium white onion, chopped

1 can mild green chiles (or sub 2 seeded and diced jalapenos)

1 tablespoon ground cumin

2 teaspoons chili powder

¼ teaspoon coriander

1/4 teaspoon dried oregano

4 cups low sodium chicken broth

2 (15 ounce) cans chickpeas, rinsed and drained

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken thighs (or chicken breast)

½ cup frozen corn

1 medium lime, juiced

1/3 cup fresh, chopped cilantro

For garnish:

Tortilla strips or chips

Extra cilantro

Avocado slices

Extra lime wedge

INSTRUCTIONS

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.

Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.

After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.

Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

NOTES

Make this in your slow cooker:

Making healthy white chicken chili in the slow cooker is EASY.

Simply add all ingredients except the lime juice and cilantro to your slow cooker.

I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.

Cook on high for 3-4 hours or low for 6-7 hours.

Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro.

Season to taste.

That's it!

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

You don’t want to sabotage your whole day by eating a bad meal. You’ve had a long day and you just want a quick, inexpensive, healthy meal to eat while you snuggle up in your PJs and catch up on your favorite Netflix show. Since I’m also one for quick and healthy meals, I’ve compiled a list of my 18 Keto Dinner Recipes favorite meals for those who share in my attitude. I hope you enjoy them!

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siva3155 · 4 years

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300+ TOP FOOD and NUTRITION Objective Questions and Answers

FOOD and NUTRITION Multiple Choice Questions :-

1. A substance needed by the body for growth, energy, repair and maintenance is called a _______________. A: nutrient B: carbohydrate C: calorie D: fatty acid Ans: A 2. All of the following are nutrients found in food except _____. A: plasma B: proteins C: carbohydrates D: vitamins Ans: A 3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease Ans: D 4. Amylases in saliva begin the breakdown of carbohydrates into __________. A: fatty acids B: polypeptides C: amino acids D: simple sugars Ans: D 5. Your body needs vitamins and minerals because ___________. A: they give the body energy B: they help carry out metabolic reactions C: they insulate the body's organs D: they withdraw heat from the body Ans: B 6. Food passes through the stomach directly by _________. A: the large intestine B: the small intestine C: the heart D: the pancreas Ans: B 7. About half of your diet should be made up of __________. A: grains and vegetables B: fruits and milk C: milk and cheese D: fats and sugars Ans: A 8. A mineral that the body needs to work properly is _____________. A: calcium B: silver C: gold D: lead Ans: A 9. According to the MyPyramind food guidance system, a person should obtain most of their fat from ____________. A: beef, chicken, and fish B: vegetables oils, nuts, and fish C: fats, oils, and sweets D: milk, yogurt, and cheese Ans: B 10. A(n) ___________ is a unit of energy that indicates the amount of energy contained in food. A: label B: food guide pyramid C: calorie D: basket Ans: C

FOOD NUTRITION MCQs 11. This food group is our body's best source of energy? A. Meat Group B. fats,oils and sweets C. breads and cereals D. milk and cheese Ans: C 12. Which of these is NOT considered a nutrient? A. vitamins B. minerals C. fiber D. fats Ans: C 13. Which of these is added to the food label because people sometimes don't eat ENOUGH of this? A. fat B. calcium C. sodium D. cholesterol Ans: B 14. Which of these is required on the food label? A. total carbohydrate B. sugars C. iron D. all of the above Ans: D 15. The bread, cereal, rice and pasta group is a good source of _______? A. carbohydrate B. vitamin C C. calcium D. vitamin D Ans: A 16. Citrus fruits are an excellent source of _______? A. calcium B. vitamin c C. vitamin B D. calories Ans: B 17. Foods from the meat, poultry, fish dry beans, eggs and nuts group are an important source of ________? A. iron B. fiber C. beta carotene D. calcium Ans: A 18. Which food contains the most fat? A. graham crackers B. brownies C. pudding D. angel food cake Ans: B 19. The milk, cheese & yogurt group are important for ________? A. strong bones B. teeth C. muscles D. all of the above Ans: D 20. How many servings of vegetables do we need each day? A. 6-11 B. 2-3 C. 3-5 D. 1-2 Ans: C 21. Which of the following nutrients is needed to build and maintain the structural components of the body? A. Carbohydrates B. Protein C. Fat D. Fiber Ans: B 22. Which of the following nutrients is known as the sunshine vitamin? A. Vitamin C B. Vitamin A C. Vitamin K D. Vitamin D Ans: D 23. All of the following are needed for strong bones except: A. Thiamin B. Calcium C. Magnesium D. Vitamin D Ans: A 24. Which of these nutrients is the preferred energy source for the body? A. B Complex Vitamins B. Carbohydrates C. Fats D. Fiber Ans: B FOOD NUTRITION Objective type Questions with Answers 25. This nutrient is needed for a healthy immune system and strong connective tissue: A. Fiber B. Vitamin K C. Vitamin C D. Fluoride Ans: C 26. Which of the following is the best source for omega-3 fatty acids? A. Corn oil B. Wheat products C. Pork D. Sardines Ans: D 27. This mineral is essential for healthy red blood cells and a deficiency might cause anemia. A. Iron B. Magnesium C. Iodine D. Chromium Ans: A 28. This vitamin is needed to prevent a birth defect called Spina Bifida A. Vitamin D B. Vitamin A C. Folate D. Vitamin E Ans: C 29. This nutrient is needed for making hormones, healthier skin, and to make cell membranes: A. Fat B. Carbohydrate C. Fiber D. Vitamin B12 Ans: A 30. This nutrient is most important for healthy vision: A. Vitamin K B. Iron C. Calcium D. Vitamin A Ans: D 31. The United States Department of Agriculture's Daily Food Guide suggests that the Fats, Oils and Sweets Group be used ___. A. once a week B. four times a day C. never on Sundays D. sparingly E. every Tuesday Ans: D 32. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Bread, Cereal, Rice and Pasta Group. A. 1-3 B. 4-5 C. 6-11 D. 12-15 E. 16-20 Ans: C 33. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Milk, Yogurt, and Cheese Group. A. 0-1 B. 2-3 C. 3-4 D. 5-6 E. 6-7 Ans: B 34. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Fruit Group every day. A. 0-1 B. 2-4 C. 4-5 D. 5-6 E. 6-7 Ans: B 35. Which of the following beverages has no fat, sugar, or oils? A. milk B. root beer C. coffee with cream D. iced tea unsweetened E. lemonade Ans: D 36. What food doesn't belong to this food group? A. noodles B. crackers C. scallion D. macaroni E. cous cous Ans: C 37. What food doesn't belong to this food group? A. cookies B. candy C. sald dressing D. cherries E. butter Ans: D 38. What food doesn't belong to this food group? A. chocolate milk B. cream cheese C. ice cream D. salad dressing E. yogurt Ans: D 39. _________is an example of a hydrogenated fat. A. Butter B. Margarine C. Olive oil Ans: B 40. If you order hot oatmeal in a restaurant it may taste flat because A. no sugar was added. B. no salt was added. C. it was cooked in a microwave. Ans: B 41. Fruits and vegetables are usually considered as good sources of A. protein. B. vitamins & minerals. C. unsaturated fats. Ans: B 42. Degenerative diseases are most closely associated with A. diets deficient in protein. B. affluent lifestyles. C. heredity. Ans: B 43. The "bottom line" in determining the quality of a recipe is A. nutritional value. B. taste testing. C. cost. Ans: B 44. Eggs, milk, and meat are usually classified as good sources of A. carbohydrates. B. protein. C. fat. Ans: B 45. The human body and the food that fuels it came together as a consequence of A. chance, time, and circumstance B. the activity of an intelligent designer C. neither of the above Ans: B FOOD NUTRITION Questions and Answers pdf Download Read the full article

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lionwall08-blog · 5 years

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candy pork

What’s in a cooking repertoire? Is it basics, like how to make rice and a go-to method for roasting chicken? Is it your family’s classics, like a plum cake or the roast a cousin makes on Christmas Eve? Is it a collection of durable, flexible recipes that might be the last you ever need? I’ve been thinking about this since getting Jessica Battiliana’s first cookbook, Repertoire, this spring. I loved the concept immediately: the recipes she relies on most — not demanding but rewarding; not fancy, but special. There are recipes for parmesan chicken cutlets, meatballs, and a simplified eggplant parmesan; chicken tortilla soup, pretzel rolls, and corn fritters. There’s a recipe for the thing that most quickly went into my repertoire — a negroni (although I made it boulevardier-style) and potato chips (spoiler: they’re from a bag) — and birthday cakes too. But it was this candy pork that I couldn’t forget about, and I’m so glad I chose it, well, second.

[I wondered what my cooking repertoire would look like but realized with 1200 recipes in the archives and 105 in each of my cookbooks, it’s probably a little late for that, as I could never choose, although I did my best here.]

Battilana is a food columnist for the San Francisco Chronicle but also works on cookbooks, such as the incredible Vietnamese Home Cooking book (we made the pho here) from Charles Phan. From Phan, she learned about Vietnamese-style caramel sauces laced with Thai chilies, ginger, garlic, and shallots. At his restaurant, The Slanted Door, it’s applied to clay-pot chicken but in Repertoire it’s used to braise chunks of pork shoulder and it’s one of the best things I’ve made this year. [Her kids call it candy pork because kids know: nobody can resist candy.]

There are so many things I like about it: a more salty-than-sweet sauce that’s glossy and dark, the short ingredient list that’s still wildly complex with flavor, the fact that it cooks so much faster than a full pork shoulder, and you can use the braising time to have fun with sides, like rice, and vegetables, or, I don’t know, snack on a negroni and potato chips, right? It was kid-friendly and the leftovers were perfect, which means it’s real life friendly too. And with a name like candy pork, how could you not want to make on the rainy, cold pre-Halloween weekend we have ahead?

Some news! Speaking of kid-friendly… This month I start as columnist for Bon Appetít, with a focus on cooking for kids without descending into a steady diet of halved grapes and chicken nuggets (although I, in fact, adore chicken nuggets). It’s called “Picky Eaters Club” and the first column is in the November issue, on newsstands now, and online right here. The recipe is for a hearty dinner strata with heaps of mushrooms, kale, and leeks bound with cubes of sourdough (I prefer whole wheat, if you can find it), eggs, and cheese, glorious cheese (which seals the deal) and I hope you love it as much as we do.

Previously

One year ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies Two years ago: Russian Honey Cake and Pumpkin Bread Three years ago: Cannoli Pound Cake and The Broccoli Roast Four years ago: Better Chocolate Babka and Fall-Toush Salad Five years ago: Purple Plum Torte and Lazy Pizza Dough + Favorite Margherita Pizza Six years ago: (Quick) Chicken Noodle Soup and Pancetta, White Bean, and Swiss Chard Pot Pies Seven years ago: Pear, Cranberry and Gingersnap Crumble Eight years ago: Roasted Eggplant Soup and Apple and Cheddar Scones Nine years ago: Breakfast Apple Granola Crisp and Jalapeno Cheddar Scones Ten years ago: Beef, Leek and Barley Soup and My Family’s Noodle Kugel Eleven years ago: Butternut Squash and Caramelized Onion Galette and Pumpkin Bread Pudding [New!] Twelve years ago: Winter Squash Soup with Gruyere Croutons

And for the other side of the world: Six Months Ago: Crispy Tofu Pad Thai 1.5 Years Ago: Granola Bark 2.5 Years Ago: Carrot Tahini Muffins 3.5 Years Ago: Carrot Graham Layer Cake, Wild Mushroom Pate, and Why You Should Always Toast Your Nuts 4.5 Years Ago: Baked Eggs with Spinach and Mushrooms

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.

Heat your oven to 300°F.

In a large Dutch oven over high heat — I use this pot for this, and most braises, although it exists at many lower price points — heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me muh longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.

When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.

Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.

After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it’s bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate. Remove from the oven and serve with rice.

[We also had some yellow wax beans (trimmed, cooked for 2 minutes, plunged in ice water, then drained), carrots (I cut them with a julienne peeler and doused them with a a couple glugs of rice vinegar, an equal amount of water, plus sugar and salt to taste and let them sit in the fridge and lightly pickle until the pork was done and up to two days, then drizzled it with a little toasted sesame oil before eating) and I put extra sliced scallions and chiles on the side so the adults who like them could add them to their plates to taste.]

Source: https://smittenkitchen.com/2018/10/candy-pork/

#read more #see more #check it out #interesting #learn more

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