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travelonlinetipsofficial · 3 years

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These are the 10 best restaurants in Paris, ranked by local expert

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These are the 10 best restaurants in Paris, ranked by local expert

There’s something comforting about wandering outside and seeing the familiar – familiar surroundings, familiar faces, familiar bakeries, butchers and, yes, bistrots. It’s always a challenge to update this ‘Best Restaurants’ list for Paris. It’s like having to choose your favorite child. And with 44,896 restaurants in Paris (as of last count in 2017, compared to NYC’s 26,697 also from 2017 tally) I’d be fibbing if I said I’d tried them all.

But that said, there are some bstrots and neighborhood favorites that remain with you long after the meal has stopped lingering. So this update of Best Paris Restaurants is for all of you who yearn to visit the City of Light just one more time, for those of you who dream of visiting for the first time, and for those of us who never left. It’s for all of us who have come to love and appreciate the familiar, the familial, and the faces at the corner bistro we see as we pass on our daily comings-and-goings. In other words, sometimes the simplest really is the best.

After wandering the streets and visiting the landmarks of Paris, there are times when all you really want is a good meal. Those times seem to occur quite often in Paris where excellent bistros and restaurants line nearly every street you walk down. And that’s not to mention all those ‘must’ places, you know, the ones that have all the user recommendations and Instagram photos.

But image doesn’t always equate with quality. So when the only thing that will do is a satisfying, taste-good, sure-fire meal, you can have confidence that any of these restaurants on this list won’t let you down. Some offer haute cuisine, what some men might call frilly food, and others offer just that perfectly grilled, thick steak served with potatoes and an excellent glass – or bottle, why not? – of red wine.

Many of today’s noteworthy chefs here in Paris have begun to practice the cult of personally sourced ingredients. There was a time when restaurants made their purchases at the big fresh market called Rungis out by Charles De Gaulle airport, every morning. Many still do that, but you’ll find that the really finicky chefs have their fish provider, their meat cultivator and their butter and cheese curator on speed dial on their portable phones. And some even have their own vegetable gardens. Here on this list, many of these chefs meet that telling criteria.

‘In the heart of the gariguette;’ That is this Provençal Restaurant/Bistrot’s moniker. Lets air that out a bit. Ready for a mini-deep dive into French nostalgia and romantic cultural references? ‘Gariguette’ refers to the potpourri of scents you find when hiking the dry, hot country trails of the S. of France. The scent is evocative of sagebrush, thyme, rosemary and a distant hint of lavender. For a French person it prompts memories of long, langourous summer afternoons spent playing petanque while sipping pastis on summer holiday. And this is exactly where you step into when you enter Chez Janou. Time stops and all of a sudden you are ‘en Provence’ once again. The central, classic zinc bar is lined with over 80 types of different pastis that you can order by the glass. The menu is just as classic and full of nostalgia. Much of it is market driven.

Recommended for Best Restaurants because: Leave room for chocolate mousse, it’s served in a big soup terrine and is enough for a table of four. Also prepare to taste pastis!

Paige’s expert tip: I love Paris, but sometimes you really do wish you were ‘en Provence.’ At this neighborhood bistrot, you get to have it both ways. As you enter Chez Janou, you get to step into a France that’s been immortalized in the caper films of Louis de Funes. All that is good and right, classic and delicious about France, you’ll find here at this simple, neighborhood bistrot hidden just a stone’s throw away from Place des Vosges and Bastille. Here you can always find an abundant selection of fresh-caught seafoods and shellfish. And, of course, succulent meats grilled ‘à point’ round out the choices. The bistrot’s sprawling terrace in the summer not only encircles the angular sidewalk but overtakes the little ‘place’ across the street, too. The decor is full of Jacques Tati posters from 1950s films.

Read more: 10 Best Beginner Plants

Catmint (Nepeta) Don’t plant this anywhere near any precious plants as cats just love rolling around on this plant.

Citronella (Lemon Grass; East Indian Plant) (Cymbopogon citratus) This is a tall (180cm; 6’) grass which will form a large clump. It is not that common in the UK but is available from a few specialist nurseries. It likes moist soil in full sun but is not hardy so in the UK it must be brought into a frost free environment over winter. It is propagated by dividing the large clump into smaller pieces in spring. It can also be used in Asian and Thai cooking, having a slight lemony taste. It has anti-fungal properties and can be dried and drunk as a tea.

Eucalyptus The most effective way of deterring insects with this plant is to crush the leaves and scatter around the seating or BBQ area. They can become quite large trees so make sure you keep cutting them back to keep them to a manageable size, unless you have the space for a 9m (30’) tree.

Garlic Cut the bulbs into small pieces and scatter around the seating or BBQ area.

Geranium,scented leaved (Pelergonium citrosum) The lemon scented leaved variety is most effective at deterring insects, but the annual bedding varieties will also work to a lesser extent, especially if they are planted en masse. Take the plant indoors over the winter and keep it on the dry side, just giving it a little water to stop it drying out. Cut it back in the spring to about 5cm (2”) and re-pot if it has filled its pot with roots. It will then be ready to put outside again once the frosts have finished.

Lavender This is an aromatic plant which can be planted besides the seating or BBQ area or cut and placed besides the windows and doors to deter insects from entering the house. If you are planting it in the ground make sure the soil is well-draining by adding a little horticultural grit if necessary. They can easily be grown in a pot, just plant in good quality loam based compost mixed with a little grit to improve drainage. Position it in a sunny spot. For more advice on growing lavender click here.

Lemon balm (Melissa officinalis) This herbaceous perennial is easy to grow in most soils except where it stays wet in winter; if it becomes unruly it can be cut back to the bottom. The leaves can be crushed and rubbed on the skin to act as an insect repellent.

Lemon thyme (Thymus x citriodus) This is an easy to grow herb just needing a sunny, well-draining position. It is an excellent ground cover plant which looks fantastic growing in cracks in the paving or in a wall. This can be used on the skin as a repellent. It is also attractive to bees.

Read more: Using Gardening Trowels – When And How To Use A Trowel In The Garden

Lemon verbena (Aloysia citrodora) This can be used in the same manner as the thyme and the balm. It is an herbaceous perennial which needs a light, free-draining soil in a sunny position which will be sheltered in winter. It also makes a delicious herbal tea.

Marigolds These pungent flowers can be planted near seating or BBQ areas at the doorways; or the flowers cut and put in the house near the window to deter insects from entering.

Pennyroyal (Mentha pulegium) This invasive member of the mint family is best contained in a pot; just plant in any good quality, free-draining peat free compost. Keep pinching out the tips to keep it bushy and under control. Dried leaves can also be used in pet bedding to deter fleas. On no account ingest the plant; even though it is a member of the mint family it can have serious side effects if eaten, so don’t use it on the BBQ or as a herbal tea. Don’t plant it if you have children.

Peppermint (Mentha x piperita) This will grow almost anywhere except in a dry, hot spot; but it does prefer a moist, shady position. It can be invasive so unless you have plenty of space for it to run amok it would be better planted in a container in good quality compost. Unlike the Pennyroyal it is safe to eat and can be used as a herbal tea or as flavouring in sweets and cakes. It has the added bonus of being a good nectar source for bees.

Rosemary This needs the same conditions as Lavender.

Home-made citronella spray: Put a cup of distilled water (it doesn’t contain any impurities) into a spray bottle and add 3 tbsp. citronella oil, I tbsp. eucalyptus oil and 2 cups vinegar then shake vigorously. Don’t spray it anywhere near the face.

If you would like to learn more about growing herbs check out these blog articles: ‘How to plant up an herb container’, ‘How to grow mint’ and ‘How to grow basil’. Or for great barbecuing tips & recipes check out our blog on ‘How to grill chicken with nectarine and basil salad on the Weber Go Anywhere charcoal BBQ’, ‘How to grill lamb leg steaks with rosemary and garlic on the Weber Q1200 BBQ’ and ‘How to cook crepes with summer fruit on the Weber gas griddle’.

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/how-to-use-garden-plants-to-deter-midges-and-mosquitos/

#livingcornernews

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fileepublibrary · 3 years

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044-eu · 4 years

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Typical Abruzzo recipes

Abruzzo, the land of the famous spaghetti on guitar, which must be eaten there, in Abruzzo, since to make them you need special equipment that is difficult to find. There are imitations around, for those who don't have a chance to go. We also find here recipes with polenta, fish recipes, since one of its faces is on the sea, and recipes of meat, sheep, pork and more. But with its own way of cooking that sets it apart from other regions. Starting with bread, which is made here with potatoes. An ancient custom of the mountains made to save flour. And still the typical Abruzzo roasts, but there are many recipes one better than the other. Let's start with potato bread, soft and tasty.

Potato bread

Necessary for potato bread 400 grams of white flour 150 grams of boiled potatoes 8 grams of brewer's yeast 120 grams of semolina 10 grams of salt water as much as you need Preparing potato bread You start preparing the night before when you take the white flour, if you find the soline flour, which is a typical Abruzzo flour of soft wheat, and grami 4 of brewer yeast dissolved in a little warm water. Work on the pavement until you get a hard and elastic dough adding a little water at a time. This compound should be left to rest for at least 18 - 24 hours in a bowl covered with a cloth. After this time take the mixture and add the semolina, the remaining brewer's yeast, boiled and crushed potatoes and salt. Knead well until the mixture becomes firm and elastic and let it rest for about an hour always covered with a cloth. Take the dough and with your hands formed a kind of rectangle. Fold the pasta 3 times and still store to rise for about 60 minutes. After this time, resume the dough and work with your hands give it the classic round shape: Engrave the crust and bake in an already hot oven at 220 degrees for about 10 minutes, lower the temperature to 200 and cook for another 20 minutes. Lower again to 180 degrees and continue cooking for another 20 minutes.

Starters: Fried cacio

Necessary for fried cheese 500 grams of semi-seasoned pecorino cheese 4 eggs flour, salt, seed oil to fry just enough Preparation of fried cheese First cut the cheese into slices about 1 centimeter thick. Prepare the batter with the beaten eggs, add the flour slowly until it becomes a thick batter, but not too much, add a pinch of salt. In a frying pan bring the seed oil to temperature and when ready put to fry the slices of cheese that have been passed into the batter, turning them very well so that the slices are covered well of batter from all parts. Fry for about a minute and a half, until the outside is lightly browned. Remove the excess oil with the paper towel and serve very hot. Let's move on to the first. To start a minestrone that in Abruzzo is called Virtue. It is more than a minestrone, it is a very rich and very tasty soup. It is considered a unique dish given the calories it brings. It is a typical dish of Teramo where it is usually traditional to cook on the first of May, but it is a very laborious dish. Its preparation begins several days before May 1. Vegetables and other components should be cooked separately from each other. The difficult thing is the union of all the ingredients that must take place with a single temperature, that is, never mix cold ingredients with hot ones.

Virtue

Necessary for Virtue 500 grams of mixed pork (lard, bacon, ham, ribs etc.) 300 grams of dried legumes (beans, chickpeas, lentils) 250 grams of fresh legumes (peas, pods) 700 grams of fresh vegetables of your choice (e.g. potatoes, carrots, zucchini, bottom, celery, chicory, spinach, cleft, etc.) 1 onion 2 cloves garlic 2 tbsp chopped parsley a bunch of aromas consisting of mint, handaman, wild fennel and thyme a few sage leaves 150 grams of raw ham, diced 40 grams of lard a pinch of nutmeg cheese, salt, pepper and olive oil just enough Preparation of Virtue Put the dried legumes in the bath from the night before, each on its own, with a pinch of baking soda. Fresh vegetables should be washed and cleaned and cut into rather large pieces, Boil mixed pork in a pot for at least an hour. Always separately, boil the legumes soaked the night before, in lightly salted water. Drain and set aside the water. Fresh pulses should also be boiled in lightly salted water. All the vegetables and cereals should then be put in the pot where the pork is boiled, along with your own cooking broth. Cook over a very low heat for about an hour. Now in a saucepan, sauté in a little olive oil, the lard and raw ham cut into dice, together with the bunch of aromas, the garlic cloves, the chopped parsley, the onion, also very finely chopped, the leaves of Sage. Adjust the salt and pepper and put a pinch of nutmeg. This sauté is combined with the broth of vegetables and meat and boil again. At this point put the pasta, about 400 grams of the preferred type and cook. Serve by dusting the dish with fresh pepper, a drizzle of olive oil and grated pecorino cheese.

The Patellette Other typical Abruzzo soup

Necessary for patellettes For the pasta: 350 grams of white flour 250 grams of cornflour a pinch of salt water just enough For the dressing: 1 small onion 500 grams of chopped tomatoes 300 grams of diced pork belly chopped chilli, olive oil, salt and grated pecorino cheese just enough Preparing the patellettes Mix the two doughs, put a pinch of salt and knead everything by gradually adding water until you get a firm and smooth dough. Let him rest at least an hour under a cloth. Take the dough and with a rolling pin get a not too thin pastry. Cut the pastry into strips and then triangles. In a saucepan fry the finely chopped onion in a little olive oil. When golden add the pork belly and when the chopped tomatoes are browned. Adjust the salt. Meanwhile, cook the pasta in plenty of salted water for about ten minutes. Just al dente drain the pasta leaving a couple of cups of cooking water. Add the pasta to the pan and 2 cups of water to form a broth soup. Serve with a sprinkling of grated pecorino cheese and chilli. Now to the second and the famous roasts

Roasts

Necessary for roasters 700 grams of sheep pulp cut into rather small pieces olive oil, salt and rosemary just enough Roastpreparation Put the pieces of sheep pulp in the skewers alternating pieces of very lean pulp with those with fat. In this way, melting the fat will tend to make even lean meat soft. Season with a sprinkling of salt, a drizzle of olive oil and a few rosemary leaves. Cook on a grilled grill or in the absence of even a steak. Cook a few minutes on or off and serve warm.

Cacio and egg lamb

Necessary for lamb cacio and eggs 900 grams of lamb pulp, cut into small pieces 4 eggs 3 cloves garlic 1 glass of dry white wine 60 grams of grated pecorino cheese 1 sprig of rosemary salt, pepper and olive oil as required Preparation of cacio lamb and eggs Fry the pieces of lamb meat in a few tablespoons of olive oil, along with the rosemary sprig and the 3 whole crushed garlic cloves. When the lamb pulp is browned remove the rosemary sprig and garlic cloves and put the glass of wine. Season with salt and pepper and cook until the sauce has thickened. In a dish beat the eggs and add the grated pecorino cheese. This mixture put it together with the meat and cook a few minutes to make the egg. Serve warm. Now the typical Abruzzo sweets.

Abruzzo footballs

Necessary for Abruzzo footballs For the pasta: 600 grams of white flour half a sachet of baking powder 1 glass of white wine For the filling: 400 grams of chestnuts boiled and peeled 60 grams of almonds 100 grams of chocolate 170 grams of sugar a pinch of cinnamon icing sugar seed oil for frying Preparation of Abruzzo footballs On a baking sheet prepare the dough for the pastry with flour, half a sachet of baking powder and the glass of white wine. If the dough is too hard to process put a few tablespoons of olive oil. Form a ball and let stand covered with a cloth for about an hour. Now let's get the filling ready. Cook the chestnuts, ground almonds, chocolate, sugar and a pinch of cinnamon in a pan until you get some kind of jam. Resume the dough and with a rolling pin make a very thin pastry. With a cut out glass of circles in the middle of which to put a spoonful of compound. Close the rims to the crescent and use a fork to seal the edges. Fry the crescents in plenty of seed oil. Drain and dry of excess oil, garnish with icing sugar.

Abruzzo leaflets

Required for Abruzzo puff pastles For the pastry: 500 grams of white flour 60 grams of sugar 3 eggs a glass of dry white wine 60 grams of lard. For the filling: grape jam, ground almonds, chocolate, cinnamon and the zest of half a grated lemon enough. Preparation of Abruzzo puff pasts Prepare the dough of the pastry adding to the flour the icing sugar, beaten eggs, the glass of white wine and the softened lard. Make a firm and elastic dough and let it rest for an hour under a cloth. Meanwhile, prepare the filling by mixing the grape jam with the ground almonds the chocolate flakes, a pinch of cinnamon and the zest of a grated lemon. Now let's get the pastry ready. With a rolling pin make a very thin pastry. Cut into strips of about 10 centimeters all over the pastry and overlay the strips by brushing between strip and strip with molten lard. Roll up all the strips and let it rest for about an hour in the refrigerator closed in a sheet of cling film. After this time resume the roll and cut slices about 1 centimeter thick. With a rolling pin, smooth the slices until they become about 4 millimeters thick. Place a tablespoon of filling on the slice and close to a crescent. Place the puff pastles on the oven plate and bake in a pre-hot oven at 180 degrees for about 15 minutes. Take the oven from the oven to sprinkle with icing sugar and serve both hot and cold. Read the full article

#abruzzo #bread #cook #eggs #English #italy #kitchen #potatoes #recipes #sfogliatelle

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binsofchaos · 4 years

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INTERCHANGEABLE INGREDIENTS LIST

Whenever a recipe calls for something you don’t have, use this list for Plan B. The ingredients not in bold can be substituted for those in bold and vice versa. Cooking times may vary a bit, but building some flexibility and adaptability into your everyday cooking will not only make it faster, but more enjoyable.

PRODUCE

Winter

BEETS: Turnips or rutabagas

CAULIFLOWER: Broccoli, broccoflower, Romanesco, or broccoli rabe

BRUSSELS SPROUTS: Cabbage

FENNEL: Celery

ORANGES: Grapefruit, pomelos, clementines, tangelos, or tangerines

COOKING GREENS LIKE KALE, CHARD, ESCAROLE, MUSTARD, BEET GREENS, OR BOK CHOY: All interchangeable; cooking time will vary depending on the thickness of their leaves and stems; or use cabbage

LEEKS: Onions, shallots, or scallions

JÍCAMA: Radishes, especially daikon; kohlrabi

PINEAPPLE: Oranges

Spring

ASPARAGUS: Green beans, snap peas, or broccoli rabe

LETTUCE AND SALAD GREENS LIKE ARUGULA, MESCLUN, ICEBERG, ROMAINE, SPINACH, AND SO ON: Raw, they’re all virtually interchangeable

TENDER GREENS FOR COOKING, LIKE SPINACH OR ARUGULA: Watercress or Napa cabbage

RHUBARB: Cranberries or tart cherries

FAVA BEANS: Lima beans or edamame (frozen are fine)

SNAP OR SNOW PEAS, OR FRESH PEAS: Frozen shelled peas

Summer

MANGO: Papaya or cantaloupe

BASIL: Cilantro, mint, chives, or parsley

PEACHES: Apricots, plums, or nectarines

CHERRIES: Currants, raspberries, blueberries, or grapes; for tart cherries, try cranberries

CUCUMBER: Celery, kohlrabi, or water chestnuts

CORN: Frozen corn

TOMATOES: Canned tomatoes

APRICOTS OR PLUMS: Dried apricots or plums

BELL PEPPERS: Mild cabbage like Napa or Savoy, or frozen bell peppers

Fall

SHALLOTS: Any onion, especially red, or the white part of leeks

EGGPLANT: Zucchini or summer squash; celery root

APPLES: Pears

SWEET POTATOES: Carrots, parsnips, or winter squash

PARSNIPS: Carrots

PANTRY AND FRIDGE STAPLES

STOCK: Water, wine, beer (to taste, of course)

NUTS AND DRIED FRUIT: Any nut or dried fruit can be substituted for another.

VINEGAR: Any type will work; lemon and lime juice too.

FISH SAUCE: Soy sauce

DRIED OR FRESH RED CHILES: Red Chile flakes or cayenne

COOKED/CANNED BEANS: Totally interchangeable

SOUR CREAM: Yogurt

HEAVY CREAM: Half-and-half (unless you’re whipping it)

CANNED/JARRED TUNA: Canned sardines

Herbs

CILANTRO: Parsley, basil

TARRAGON: Dill, mint, chives, chervil

ROSEMARY: Thyme, sage, oregano

SHALLOTS: Onions, leeks

LEMONGRASS: Lemon or lime zest

MEAT, POULTRY, AND SEAFOOD

GROUND BEEF: Ground pork, lamb, chicken, turkey, or duck

MEAT FOR STIR-FRY: Flank or sirloin steak; pork shoulder, leg, or loin; lamb shoulder; boneless chicken (preferably thighs)

MEAT FOR STEW: Boneless beef chuck or round, cubed beef brisket, pork shoulder or fresh ham (pork leg), leg of lamb or lamb shoulder.

PORK CHOPS: Bone-in chicken thighs (which will require more cooking) or pork medallions cut from the tenderloin (which will cook more quickly)

BONELESS, SKINLESS CHICKEN BREASTS: Boneless chicken thighs (they generally take a little longer to cook); pork chops or steaks; turkey or veal cutlets; tofu steaks

SALMON: Trout

COD: Halibut, hake

SNAPPER: Catfish

SHRIMP: Scallops, squid

MUSSELS: Clams (they’re heavier so go by count not weight)

#interchangeable ingredient list #mark bittman #ingredients #substitutions #cooking #resource

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awesome-longgrainrice · 7 years

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How to make cornmeal porridge Jamaican style | how to make cornmeal porridge with coconut milk - https://youtu.be/wEIfINchiF4 Watch this video fully, so you will learn How to make cornmeal porridge Jamaican style. At the end of this video a valuable FREE Bonus is given away to the Subscribers. Please Share This Video – https://youtu.be/wEIfINchiF4 Subscribe to my YouTube Channel: http://bit.ly/2pqlCcT Please visit my official website - http://bit.ly/2oE9Ac1 My Blog: http://bit.ly/2fMX5t6 Follow Me: https://santhimadona.tumblr.com/ https://twitter.com/santhimadona https://www.facebook.com/santhi.madona https://plus.google.com/1062025588483... spaghetti with ground beef and sausage - https://youtu.be/cbKBZu70L7A deep frying catfish nuggets - https://youtu.be/YdBq_FZahXc Japanese spaghetti meat sauce - https://youtu.be/S86_fzwk4Fk pasta with meatballs and marinara sauce - https://youtu.be/ETfHuIq8kAQ heart shaped eggs fried - https://youtu.be/RNcOxApBjMY smoked salmon with brown sugar - https://youtu.be/bTWIo8PKnJI trout salad sandwich recipe - https://youtu.be/SIx9fq82o1Y slow cooker chicken recipes tasty - https://youtu.be/ahQyECnAAYY new orleans shrimp and grits recipe - https://youtu.be/wdcUEEQ8YVw southern buttermilk biscuits recipe - https://youtu.be/kZaxssViXAM grilled rosemary lamb chops - https://youtu.be/qLJ8JD8bmEM sopapilla cheesecake recipe oven - https://youtu.be/vEIgcQkV_iE chocolate banana chia seed pudding - https://youtu.be/lQsCn3IqjIM how to make potato wedges in microwave - https://youtu.be/_V5Wy0YiKSI cauliflower and mushroom burger - https://youtu.be/uU3vqpu9RH0 jello dessert recipes with cool whip - https://youtu.be/Gmhkv27gz6A how to grill steak on charcoal grill - https://youtu.be/tERGchfB3UQ Cómo hacer empanadilla de manzana- https://youtu.be/sbWsGVpxIO8 pizza gummy candy best price - https://youtu.be/SGwKI8uDoMg how to make tuna melt sandwich in the oven - https://youtu.be/xIMulEDJcLU how to make pork and shrimp dumplings - https://youtu.be/z9WPzvx2fgw how to cook turkey tacos - https://youtu.be/YIxI10I9WRY instant pot whole chicken cooking time - https://youtu.be/37dh_s2ZDlc watermelon lime mint drink - https://youtu.be/8twY12oJqF8 puff pastry pizza recipe ideas - https://youtu.be/qe2aVfw5IVE Sicilian pizza dough recipe authentic - https://youtu.be/ZPwXU04Mzvk quick and easy breakfast recipes - https://youtu.be/bZBJSke1lC0 How to make rocky road fudge - https://youtu.be/6_dig57dt80 honey bbq boneless chicken wings recipe - https://youtu.be/pCdX4zs1LCA mochi recipe with glutinous rice flour - https://youtu.be/haFh92RZz7s gluten free dairy free sugar free cake mix - https://youtu.be/qqVxx9fyrNU persian saffron chicken and rice recipe - https://youtu.be/Aw2kC_2Khqg Salisbury steak with beef and mushroom gravy - https://youtu.be/YSTbvOhNF1E Onion patties better than onion rings - https://youtu.be/kCiY0gz3OFw Deep fried pickles recipe easy - https://youtu.be/j4Q1FklhszY How to toast bread without a toaster - https://youtu.be/ndIFBBBrr54 Eggless tutti frutti cake in pressure cooker in hindi - https://youtu.be/YtccTGqYbjk Cucumber avocado soup cold - https://youtu.be/pmxn4Q4QfRY how to make pork cutlet bowl - https://youtu.be/AqwqCbafMms How to make pesto pasta with ready made pesto - https://youtu.be/ThgIImA1QMg Remix Creative Commons videos Images licensed under CC: commons.wikimedia.org pixabay.com Images from Google - Labelled for reuse. Video Source: https://www.youtube.com/watch?v=Z_B7Q9FrdlY License Creative Commons Attribution license (reuse allowed) I wish your endeavor every success, Santhi Madona P.S. Adrian Isen & pewdiepie know How to make cornmeal porridge Jamaican style. FAQ: Is it interesting is to watch How to make cornmeal porridge Jamaican style? How long it takes to view this video How to make cornmeal porridge Jamaican style? Is How to make cornmeal porridge Jamaican style suitable for all age group? Is How to make cornmeal porridge Jamaican style healthy to everyone? Can How to make cornmeal porridge Jamaican style be prepared in micro? References: Encounters with American Ethnic Cultures - http://bit.ly/2i2vjNa Pre-cooked corn flour - http://bit.ly/2kFhNAk La storia della polenta - http://bit.ly/2i2vGaw Definition of porridge in US English - http://bit.ly/2xyseXr The Oxford companion to Sugar & sweets - http://bit.ly/2yXPH5C Food from the New EU - http://bbc.in/2xxf0z9 The Slaves ate the Cornmeal - http://bit.ly/2yfV2YI Practical Cookery book - http://bit.ly/2yElbkS Oxford symposium on Food & Cookery - http://bit.ly/2yaPMpw Makan Pagi Tinutuan di Wakeke - http://bit.ly/2xwT47a

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ama-accountability · 5 years

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“If you've been to a grocery store's dairy aisle lately, you've probably picked up on the fact that Greek yogurt is becoming pretty darn popular. At Greatist, we think this stardom is well earned: We consider the stuff a superfood thanks to its high protein and probiotic content. But frankly, we’re getting a little sick of the classic Greek yogurt and granola combo that’s been a staple of our breakfasts since who-knows-when. So we’ve rounded up 51 healthy recipes from around the web that use Greek yogurt in surprising, delicious ways — and not just for breakfast (okay, we’ve got some breakfast recipes too — but we guarantee that they’re equally surprising).

Breakfast

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Recipe Girl

1. Greek Yogurt Pancakes

These pancakes aren’t only beautiful; they’re also loaded with protein and antioxidant-rich blueberries — and not much else. To increase the health “oomph” even more, substitute in whole-wheat pastry flour.

2. Eggs Florentine with Sun-Dried Tomato Pesto

Olive oil provides some healthy fats, spinach adds iron and calcium, and sun-dried tomato pesto and pepper add a zap of flavor to these creamy, protein rich eggs Florentine.

3. Yogurt Breakfast Bowl

This ain’t no ordinary breakfast yogurt. Curry powder, cilantro, and honey add unique flavor to this yogurt bowl, which is packed not only with granola (choose whole-grain and low-sugar options if you’re so inclined) but also with loads and loads of vitamin-rich fruit.

4. Breakfast Berry Enchiladas

Fill a whole-wheat tortilla with heaping spoonfuls of berries and Greek yogurt, add in flavorful seasonings such as super healthy cinnamon and nutmeg. Superfood almonds top off this concoction with a dash of protein, healthy fat, and fiber.

5. Scandinavian Eggs Benedict with Yogurt Sauce

Research suggests that a protein-rich breakfast is the best breakfast, and this meal delivers: Salmon and poached egg top a whole-wheat English muffin, then get smothered in a lighter version of Hollandaise sauce using Greek yogurt and fresh herbs and spices to pack a flavorful punch.

6. Lightened-Up Blueberry Lemon Greek Yogurt Bread

Two large eggs and Greek yogurt pack a protein punch, while a heaping cup of fresh blueberries infuses this moist, delicious bread with a whole bunch of vitamins and antioxidants.

7. Apple Pie Parfait

These pretty little delights are full of protein, thanks to Greek yogurt and quinoa, along with superfoods apple and cinnamon and heart-healthy walnuts.

Main Dishes

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Ezra Poundcake

8. Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce

This colorful bowl of pasta uses whole-wheat linguine, protein-rich Greek yogurt, and hearty doses of zucchini, tomatoes, and garlic, which is packed with vitamins C and B6 and manganese.

9. Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt

Take a plain ‘ol baked potato up about six notches with the addition of Greek yogurt (a healthier alternative to sour cream) and 2 cups of broccoli, which contributes Vitamin C, fiber, and folate.

10. Skinny Greek Yogurt Chicken

The recipe promises that this chicken will “melt in your mouth,” and we don’t doubt it. Greek yogurt and just half a cup of grated parmesan cheese add protein and a creamy texture, while garlic powder and freshly ground black pepper make the flavor pop.

11. Healthy Mac and Cheese

This lighter take on a childhood classic uses whole wheat macaroni, a whole bunch of onions and garlic, and spicy cayenne pepper, which contains a compound that may help boost metabolism. The recipe calls for much less cheese than the traditional style, but don’t worry — it still tastes plenty creamy thanks to our dear friend Greek yogurt.

12. Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

This fancy, colorful dish is chock full of good-for-you ingredients, including eggplants, cherry tomatoes, cucumbers, shallots, olive oil, Greek yogurt, rosemary, and pine nuts. It’s light, but hearty enough for a filling lunch.

13. Blackened Chicken Breast over Cilantro Lime Quinoa

In the mood for something fancy? Whip up these flavorful, protein rich chicken breasts and lay them over a bed of cilantro and quinoa. Top with a puree of Greek yogurt, avocado, cilantro, and some lemon juice, and you’ve got a meal sure to dazzle dinner guests.

14. Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

“Yogurt-marinated chicken kebabs” might not sound tasty, but we’re pretty sure this recipe will change your mind. Chicken and Greek yogurt add a whole heap of protein, while olive oil contributes healthy fats, garlic ratchets up the nutrient profile, and spicy seasonings pack a wallop of flavor.

15. Cheesy Chicken Quesadillas

For a healthier take on creamy, delicious quesadillas, swap in whole-wheat tortillas, a whole bunch of veggies, and some good-for-you cumin. Top with salsa and Greek yogurt (instead of sour cream), and enjoy.

16. Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds

We’re big fans of Sriracha here at Greatist, and this recipe has just given us another reason to embrace the spicy paste. Chickpeas add protein and fiber, superfood cauliflower packs vitamin C and phytochemicals, olive oil adds some healthy fats, and Greek yogurt helps balance out the heat while adding even more protein.

17. Roasted Eggplant Salad with Saffron Yogurt

We couldn’t find something wrong with this recipe if we tried. Eggplants, olive oil, saffron, Greek yogurt, black pepper, basil leaves, and pine nuts are all that’s required, and they’re all good with us!

18. Steak Salad with Chive-Yogurt Dressing

This hearty salad calls on Greek yogurt, lemon juice, and just a tiny bit of mayonnaise to make a light, flavorful dressing that complements the steak’s rustic flavor.

Soups, Salads, and Sides

51 Healthy Greek Yogurt Recipes for Any Meal Photo: The Faux Martha

19. Garlic-Yogurt Mashed Potatoes

This healthier take on a classic dinner table staple uses only two tablespoons of butter and — it gets the rest of its protein and (healthy) fats from Greek yogurt and olive oil. Garlic, sea salt, and freshly cracked black pepper add flavor.

20. Creamy Tomato Orzo Soup

This hearty vegetarian soup is stuffed with Orzo pasta, onions, tomatoes, garlic, basil, red pepper flakes, and (you guessed it) Greek yogurt. Perfect alongside a whole-grain grilled cheese sandwich!

21. Spicy Chopped Chicken Salad

This filling salad is chock-full of protein thanks to chicken, Greek yogurt, and fiber-rich chickpeas. It’s also jam-packed with vitamin-rich produce (including cucumbers, tomatoes, romaine lettuce, and onions) and flavor-rich spices such as ancho chile powder and cayenne pepper.

22. Butternut Squash Soup

This creamy, low-sugar, flavorful soup is stuffed to the gills with produce (including celery, squash, leeks, and shallots) and seasonings (including garlic, black pepper, lime juice, and cilantro). A quarter cup of Greek yogurt adds protein and a smooth, delicious texture.

23. Greek Yogurt Egg Salad

Just in time for potlucks: This healthier take on egg salad replaces mayonnaise with protein-rich Greek yogurt and adds in celery and onions for at least a partial serving of veggies.

24. Creamy Mashed Cauliflower

Don’t be fooled: These are no ordinary mashed potatoes. Instead, it’s cauliflower! But when you smother it in Greek yogurt, a little bit of butter and cheese, and some garlic, shallots, and scallions, we bet you won’t miss the original variety.

25. Greek Yogurt Chicken Salad

This healthier take on chicken salad replaces mayo with Greek yogurt and adds in a whole bunch of produce (including celery, grapes, and apples) for a vitamin kick. A sprinkle of walnuts adds some healthy fats. Eat the salad on its own as a side or roll it up in a whole-wheat tortilla for a filling lunch.

26. Smoky Deviled Eggs with Greek Yogurt

There’s no need to balk at having seconds: These deviled eggs skip the mayo and go straight to the Greek yogurt (we’re sensing a trend here…). Sun-dried tomatoes add a flavorful twist to this springtime classic.

27. Spicy Tuna Salad with Greek Yogurt

You’ve been warned: This recipe means spicy. Three tablespoons of jalapenos ratchet up the heat while tuna and Greek yogurt add a heap of protein and chopped onion, salt, and pepper bring on the flavor.

28. Creamy, Lighter Macaroni Salad

Surprise! This healthier take on macaroni salad subs out almost all of the mayo in favor of Greek yogurt. Celery, radishes, and lemon juice add light crunch and flavor to the dish, while hard-cooked eggs add even more protein. For an even healthier option, sub in whole-wheat macaroni.

29. Lemony Roasted Potato Salad

Speaking of remaking classic potluck dishes: This light, citrusy take on potato salad uses Greek yogurt, olive oil, and fresh mint to add so much flavor and creaminess that you won’t miss the mayo.

30. Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

Check out this recipe for an even fancier take on classic potato salad. Modeled after Mediterranean-style food, this salad draws on loads of produce including green beans, celery, cucumber, red onions, and fennel. Light (but sour) lemon juice is balanced out by Greek yogurt’s smooth texture.

31. Stuffed Grape Leaves

These beauties are remarkably simple (provided you know where to get some ground goat meat). Combine the meat with onions, garlic, sweet corn, and roast pepper sauce, then wrap ‘em up in giant grape leaves for a delicious, hearty side. (Of course, if goat isn’t available, you can use beef, chicken, lamb, or pork instead!).

32. Greek Yogurt Dinner Rolls

These airy, low-sugar rolls are made with whole-wheat flour and just a touch of honey or agave. Greek yogurt adds a unique buttery texture.

33. Greek Yogurt Biscuits

These scrumptious biscuits use just a tiny bit of sugar and no butter at all thanks to Greek yogurt. For an even healthier take, swap out regular all-purpose flour in favor of a whole-wheat variety.

Dips

51 Healthy Greek Yogurt Recipes for Any Meal Photo: So Let's Hang Out

34. Kale, Spinach, and Artichoke Dip with Greek Yogurt

This delicious (and delicious-sounding) artichoke dip is already so full of veggies that we’re tempted to suggest eating it with a spoon. Superfoods kale and spinach combine with carrots, red onion, artichoke hearts, and garlic in a hearty Greek yogurt base.

35. Chocolate Chocolate Chip Yogurt Dip

Yup, you read that right: This fruit dip is full of creamy, chocolately richness (but still relatively low on sugar) thanks to unsweetened cocoa powder, a small handful of chocolate chips, vanilla extract, just one tablespoon of maple syrup, and (of course) Greek yogurt.

36. Creamy Avocado Yogurt Dip

Guacamole, meet Greek yogurt. This creamy, delectable dish is full of protein, healthy fats (thanks to our favorite superfood, avocado), garlic, and loads of flavorful seasonings, including cilantro, lime juice, and cumin.

37. Beet Tzatziki

No yogurt recipe roundup would be complete without mention of tzatziki. This recipe adds a quirky twist with the addition of colorful beets. The rest of the ingredients — garlic, lemon juice, Greek yogurt, parsley, ground pepper, and srirarcha add flavor and a spicy kick.

38. Raspberry Dip

This sweet, simple raspberry dip is incredibly simple to make: Just combine Greek yogurt with raspberries and a touch of sugar, and voila! Time to get dipping.

39. Dilly Snack Dip

This healthier take on veggie dip uses Greek yogurt, heart-healthy walnuts, minced garlic, and some fresh, chopped dill. Serve with sliced fresh veggies or whole-wheat pita triangles.

40. Apple Dip

This hearty, delicious apple dip is full of Greek yogurt, peanut butter (for even more creaminess), honey, and cinnamon. It almost qualifies as dessert!

Sweets

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Happyolks

41. Lemon Tart with Rosemary Crust

This wholesome, delicious tart uses Greek yogurt to cut down on sugar and butter. The simple spelt flour crust is infused with rosemary and just a hint of sugar, while the filling gets light, citrusy tartness from the juice and zest of lemons.

42. Cookie Dough Greek Yogurt

The “recipe” is absurdly easy, and pretty darn healthy (especially for a dessert!): Just open up an individually sized container of plain Greek yogurt, add ¼ teaspoon vanilla, a pinch of sea salt, your favorite nut butter and sweetener (such as maple syrup or honey), and a tablespoon of mini chocolate chips. Swirl it all together and nom on down.

43. Baked Pears with Maple Greek Yogurt and Granola

This sweet little dish gets its sweetness from pears, apples (a superfood in our book), and a dash of honey and maple syrup. Add Greek yogurt, half a cup of granola, and a sprinkle of chopped walnuts, and you’ve got a “dessert” fit for breakfast.

44. Homemade Frozen Greek Yogurt

Make-your-own frozen yogurt? Yup, it’s easy. Just combine water, sugar, egg whites, Greek yogurt, and some vanilla extract, freeze, and enjoy.

45. Greek Yogurt Brulee

This pretty dessert is simple and way low in sugar: Just combine Greek yogurt, a little honey, and only two tablespoons of sugar, then top them with almonds and fresh fruit. Bonus: You get to use a torch!

46. Greek Yogurt Banana Bread

This creamy, low-sugar take on a bread classic is as tasty as it is pretty to look at. Whole-wheat flour, bananas, and healthy fat-rich walnuts all add to the health factor.

47. Chocolate Chip Banana Bread Made with Greek Yogurt

For an even sweeter take on banana bread, try this recipe — featuring chocolate! And it remains pretty healthy thanks to whole-wheat pastry flour, naturally sweet bananas, and Greek yogurt (which cuts down on sugar).

48. Greek Yogurt Cheesecake

We dare you to look at the picture for this recipe without salivating. Once you see how delicious it looks, you might be surprised to learn that it’s made with Greek yogurt, tofu (!), lemon juice, vanilla extract, a natural sweetener (such as agave or maple syrup), and arrowroot flour or corn starch — and that’s it! The result is a creamy, protein-rich, delectable treat.

49. Greek Yogurt Frosting

This healthier take on cake and cupcake frosting is incredibly easy: Just whisk together Greek yogurt, vanilla extract, and half a cup of powdered sugar for a much less sugary (but still delicious) frosting.

50. Greek Yogurt Chocolate Mousse

Oh man does this look good. Antioxidant-rich dark chocolate combines with milk, just a hint of sugar, Greek yogurt and (bonus!) an optional tablespoon of Amaretto or Grand Marnier. The result is creamy, melt-in-your-mouth, chocolatey goodness.

51. Greek Yogurt Pound Cake

This light, creamy pound cake gets its texture from Greek yogurt and its flavor from vanilla extract, nutmeg, and cinnamon. Sub in whole -heat flour for an extra healthy kick.”

#Greek yogurt #recipe

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almohamady-blog · 4 years

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Slow-cooked Moorish lamb with buttermilk dressing

Serves 6-8

Hands-on time 15 min, oven time 4½-5 hours, barbecue time 30 min, plus marinating and resting

Lamb is marinated in bold Middle Eastern flavours, slow-cooked to perfection and then covered in a garlicky buttermilk dressing. We’ve finished it off on the barbecue for 30 minutes too, to add extra smoky flavour.

If you love the idea of lamb cooked in plenty of spice, then check…

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#Barbecue recipes #Butterflied leg of lamb with rosemary salt and slow-roasted tomato salad #Chermoula lamb leg steaks with minted cucumber yogurt #How to butterfly a leg of lamb for the barbecue #Satisfyingly slow roasts #Slow-cooked curried leg of lamb

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jenguerrero · 6 years

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#johnwhaleniii #paleogrilling #cidermillpress

Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.

I wanted to share with you his recipe for Killer BBQ Spare Ribs. It’s such a neat recipe. The barbecue sauce is not overly sweet. It gets natural sweetness from pineapple, tomatoes, honey, and molasses. Oh, I love the depth of flavor that molasses brings to the party. Yeah, pretty much any party. The ribs do the majority of their cooking in the oven and then get the sticky, oozey sauce caramelized onto them on the grill. We’re team barbecue around here, so I *did* add just a little wood to the grill for some smokiness, and my kiddo added 2 teaspoons of liquid smoke to the barbecue sauce. These are delicious and people are going to be happy when you make them. Sugar haters are gonna hug you extra!

A big thanks to Cider Mill Press for letting me share the recipe with you! I’ll show you the rest of my pics and thoughts on the other dishes we tried after the recipe.

If you love it, come find me again or hit that follow button! 😀

Killer BBQ Spare Ribs

Makes 6-8 servings * Active time: 1 hour 45 minutes * Total time: 4 to 5 hours

2-3 cloves of garlic, sliced extra thin 1 clove of crushed or minced garlic 1 cup of local honey 1/3 cup of dark molasses 1/3 cup of local dark maple syrup 1 ½ Tablespoons paprika <Be sure to use the smoky kind! ~Jen> 1 teaspoon sea salt 1 ½ teaspoons fresh ground pepper 1 Tablespoon ancho chili powder (more if you like extra spicy) 2 teaspoons ground cumin ½ cup apple cider vinegar (the more you add, the tangier the flavor) 1 ½ cups organic strained tomatoes 5-6 ounces organic tomato paste (no sugar added) ¼ cup chili sauce ¼ cup Worcestershire sauce 1 ½ Tablespoons fresh squeezed lemon juice 5 Tablespoons chopped onions 1 teaspoon mustard powder ½ pineapple, cubed (if fresh juice collects on your cutting board, add that in, too!) 4-5 pounds baby back pork ribs

1. Preheat the oven to325°F. Meanwhile, mix the BBQ sauce ingredients – all the ingredients except the ribs themselves – in a large saucepan over low to medium heat allowing the sugars to melt. Line the bottom of the roasting pan with a thick layer of the BBQ sauce.

2. Place each rack of ribs into the roasting pan, layering them with a solid basting of the sauce so both sides of each rack of ribs are fully coated. Cover and allow the ribs to cook for 2 ½ – 3 hours. No need to turn or recoat the ribs during this process.

3. About 15 to 20 minutes before the ribs have finished cooking, fire up your grill. A gas grill will work just fine, but there’s nothing better than wood-grilled BBQ ribs, so consider your options carefully! Look to achieve a medium heat from your grill.

4. Use long tongs that will allow you to slide the tong the full length of the rack of ribs. This will help prevent the ribs from breaking off as the ribs will be soft and tender from their time in the oven.

5. Basting is perhaps the most important final step in preparing killer ribs. I continually baste the ribs, always trying to achieve a beautiful dark brown and black glazed surface. As soon as the flames char the edge of the meat, I quickly baste over that area with a fresh coat of sauce and turn the ribs so the opposite side can be lightly and evenly charred by the fire as well. Unlike steaks on the grill, I turn the ribs over and over, basting and turning each rack in order to achieve the best and most flavorful results. Do not worry about a little bit of blackening and charring: paint over all the charred areas with a fresh coat of BBQ sauce and the two flavors wed together beautifully. <We like having sauce to pass at the table, so I removed some of the sauce to a little pan to baste the ribs and let the rest simmer away on the stove to thicken up a bit while I grilled. I quickly blotted the fat that was on the surface with paper towel. You lose a little sauce that way, but it’s easier than skimming with a spoon… ~Jen>

6. As soon as the ribs reach the level of browning and blackening you desire, remove the ribs from the grill and place them onto a serving tray. Do not place them back into the roasting pan. Bring the ribs directly to the table and allow them to cool to the touch before digging in.

Continuing my review of the book…..

Paleo Grilling By John Whalen III Format: Hardcover

My thoughts and pics of the recipes we tried: 1) Classic Caesar Salad – p 44. Great, rich, garlicky-anchovy taste. 2-3) Steak au Poivre – p 102. If you’re familiar with the dish, he has coconut milk stand in for the cream. Killer peppery, brandy sauce. We loved it.

4) Grilled Artichokes with Garlic – p 274. I had no idea you could grill artichokes. It works beautifully! The smokiness penetrates right through the artichoke hearts. Quick note – the recipe calls for ½ olive oil and misses the unit. It has to be ½ cup because ½ Tablespoon would be way too little. 5-6) Killer BBQ Spare Ribs – p 174. We loved these. They’re fall-apart tender and juicy. The bbq sauce is not an overly sweet one because there’s no sugar. My kids loved it. He keeps them paleo and gets natural, complex sweetness from pineapple, tomatoes, and molasses. They do the majority of their cooking in the oven and are finished on the grill. I did add some wood to the fire for smokiness, and my youngest added 2 teaspoons of liquid smoke to the sauce. These are total keepers.

7) Grilled Beets with Walnuts – p 281. I never grilled beets before either. Fabulous. Mine took about twice as long before a fork penetrated them to my liking. I’ll add parsley next time for a little purple/green color pop. 8) Grilled Peach Scallops with Basil-Cilantro Puree – p 230. Really quick grilling. I was surprised by how much the scallops picked up the peach flavor. The peaches were all supposed to be diced. I halved two just because they look so cute on the plate that way. We loved the chimichurri with it. 9) Chorizo-Stuffed Mushrooms – p 27. Really interesting. It’s the hard Spanish chorizo that you’d use in paella. Here, he has you pulse it down in the food processor, so you get all that flavor without the chewiness. I wish I’d thought of that before – lol!

10) Jamaican Jerk Chicken with Grilled Pineapple – p 187.

Some others I have flagged to try: Bacon Deviled Eggs – p 34 * Portuguese Kale and Sausage Soup – p 47 * Balsamic Glazed Flank Steak with Vidalia Onions and Mushrooms – p 96 * Bistecca Alla Florentina – p 100 * Porterhouse with Chimichurri Sauce – p 104 * Skirt Steak with Olive Tapenade – p 113 * Red Wine and Herbs Marinated Tri-Tip Steak – p 115 * Filet Mignon with Red Wine Reduction – p 116 * New York Strip with Pizzaiola Sauce – p 120 * Blackened Texas Brisket with Coleslaw – p 122 * Paleo Hamburger with Sun-Dried Tomato Pesto and Portobello Mushrooms – p 126 * Marinated Steak Kabobs with Salsa Verde and Grilled Cherry Tomatoes – p 133 * Leg of Lamb with Rosemary-Mustard Marinade – p 144 * Marinated Lamb Kebabs with Mint Chimichurri – p 152 * Grilled Roast Pineapple Pork Loin – p 165 * Blueberry Pork Chops – p 173 * Red Wine-Marinated Chicken with Chipotle Cauliflower – p 182 * Seared Tuna Steaks with Dill Aioli – p 220 * Grilled Lime Mahi-Mahi and Smoked Green Beans with Prosciutto and Pine Nuts – p 224

*I received a copy to explore and share my thoughts.

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, I get a tiny percentage. Thank you!

Paleo Grilling

Killer BBQ Spare Ribs recipe (oven/grill combo) and Cookbook review: Paleo Grilling #johnwhaleniii #paleogrilling #cidermillpress Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled.

#Barbecue #BBQ #cook book #cookbook #food porn #grill #grilling #Jennifer Guerrero #JenniferGuerrero #John Whalen III #Paleo #pineapple #pork #recipe #review #Ribs

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dear-renae · 6 years

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Real Life Entertaining...

This is a double day feature! Because it’s so extraordinarily special you’ll get two posts for the price of ONE! Ha! I said that TOTALLY wrong, but you get the idea! This is for you weekend lovers!

Soooo as you may or may not know, I’m a foodie! And since being a new pescatarian, I have to be extremely creative with my food palette. With that being said, I’ve always wanted to do a progressive dinner party. My husband and I ABSOLUTELY LOVE to entertain! In the past it’s been more of a buffet style, but that’s about to change. I can’t wait until my next dinner party!

I have a few great recipes to share. I want to start with the ideal number of guests, four to eight. Keeping it simple and fun! Who do you invite, you say? Well of course the usual answers are friends and family, but what about neighbors? That is if you have great ones....lol. That’s another topic of discussion.

The best thing I always tell my guests to bring is their appetite, but based on this book I’m currently reading, Real Life Entertaining by Jennifer Rubell, I am going to start asking guests for a little more than that. I would start with a bottle of wine, or warm bread, because I want to impress my guests with my exciting food choices.

Now to set the mood, set the table with sophistication and subtlety. I like clean and simple, myself, but you choose the mood you’re trying to obtain.

I love fresh flowers; the smell is intoxicating! Simple yet refined, which is my goal for this dinner party.

Let’s start with a salad prior to the appetizer. I’m deciding on a Watercress and Goat Cheese Salad with Dijon Vinaigrette. Then we move on to our appetizers, Grilled Shrimp with Garlic and Citrus, Seared Tuna with Olives and Tomatoes, and Grilled Skirt Steak with Orange Mint Chimichurri for the non-pescatarians. Oh, and for the hubster, who is vegetarian, I will serve Cannellini and Rosemary Topping. These will be shared later on. I know your mouth is watering...

And the main course will be Roast of Lamb with Chickpeas and Burnt Onions, Mashed Potatoes with Figs and Parmesan, and Thyme-Roasted Brussels Sprouts! Yummmmmm! For dessert, Vanilla Ice Cream with an Apple Pie Sauce! Goodness gracious guys!

Watercress & Goat Cheese Salad w/ Dijon Vinaigrette (Serves 4)

1.5 teaspoons Dijon Mustard

1.5 teaspoons red wine vinegar

3 tablespoons extra virgin olive oil

2 bunches watercress, stems removed, torn into bite sized pieces

4 ounces goat cheese, crumbled

A pinch of freshly ground black pepper

In a salad bowl, combine the mustard and vinegar and stir with a spoon. Slowly drizzle in the olive oil a little at a time, stirring vigorously and adding more only after the previously added oil has been completely incorporated. The mixture should maintain a thick consistency. Add the watercress and toss well. Sprinkle the goat cheese on top and add the pepper.

Grilled Shrimp w/ Garlic and Citrus (serves 4)

1.5 pounds medium large shrimp

2 cloves of garlic

4 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 orange, sliced into wedges

1 lemon, sliced into wedges

1 lime, sliced into wedges

Prepare a medium hot grill or place a grill pan over high heat. Peel the shrimp, leaving the tail on and the section right before the rail. Make a shallow cut all the way down the back and pull out the vein. Wash and dry the shrimp. In a bowl, combine the garlic, olive oil, salt. & pepper. Add the shrimp & toss to coat. Place the shrimp in a single layer on the grill and cook until the bottom starts to turn pink, about 2 minutes. Using tongs, flip the shrimp, being careful not to let them fall through the grill. Cook until the other side iturnz pink, about 2 more minutes. Serve immediately, with the sliced citrus, and squeeze a little of each fruit on top.

Seared Tuna w/ Olives and Tomatoes (serves 8)

1/4 Cup plus 2 tablespoons extra virgin olive oil

3/4 cup pitted Kalamata olives, roughly chopped

2 tablespoons capers, chopped if large

8 plum tomatoes, chopped into 1/2 inch dice (4 cups total

5 thyme sprigs

Four 12-14 ounce tuna steaks 1 inch thick

2 teaspoons freshly ground black pepper

Place a wide, heavy bottomed pan over high heat. Add 1/4 cup of olive oil, the olives, capers, tomatoes, and thyme. Cook, stirring occasionally, until a thickish sauce is formed but the tomatoes still retain their shape, about 5 minutes. Transfer the sauce to the edges of your serving platter, and wipe the pan clean with a paper towel. Place the pan back over high heat. While it’s heating, rub the tuna steaks with the remaining olive oil & the pepper. When the pan is smoking hot, Place the tuna steaks in it in a single layer. Cook the tuna without touching it for about 3 minutes, until the fish has changed to a white color halfway up the sides. Flip and cook until just a tiny bit of pink remains on all sides, another 2 minutes (for medium rare). Remove the tuna to a cutting board and cut it into 1/4 inch slices. Arrange them in the center of the serving platter.

Roast Leg of Lamb w/ Chickpeas and Burnt Onions (serves 8)

4 yellow onions, thinly sliced

Four 15.5 ounce cans of chickpeas, drained and rinsed

1/2 cup extra virgin olive oil

One 6-7 pound bone in leg of lamb

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the onions, chickpeas, and 1/4 cup of the olive oil on a sheet pan. Toss well to coat with the olive oil. Move the vegetables to the sides of the pan, leaving room for the lamb in the center. Rub the lamb with the remaining olive oil, then sprinkle it on all sides with the salt and pepper. Place in the center of the pan and roast for 20 minutes per pound for medium rare. Let the lamb sit for 10 minutes before carving. Serve, with the chickpea-onion mixture on the side.

Grilled Skirt Steak with Orange-Mint Chimichurri (Serves 8)

2 cups chopped parsley

1/4 cup chopped mint

1/2 cup extra virgin olive oil

Juice of 1 lemon

Zest of 1 orange

Juice of 1 orange

3 skirt steaks (3 to 3.25 pounds)

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Prepare a medium hot grill. Make the chimichurri: combine the parsley, mint, olive oil, lemon juice, orange zest, and orange juice in a bowl and stir well. Set aside. Sprinkle the steaks with the salt and pepper and place on the grill. Cook for 3 minutes, then flip and cook for another 3 minutes for medium rare. Slice thinly across the grain and serve, with the chimichurri on the side.

Mashed Potatoes with Figs and Parmesan (serves 8)

7 dried figs

10 medium Yukon gold potatoes, cut into 1 inch cubes

4 tablespoons butter

1/2 cup extra virgin olive oil

1-1/4 cups of parmesan grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Bring a pot of water to a boil. Place the figs in a bowl and cover with boiling water ladled from the pot. Soak for about 10 minutes. Place the potatoes in the pot. Boil them until they're fall-apart tender, 10 to 12 minutes, then drain and place in a serving bowl. Remove the figs from the soaking water but don't throw the soaking water away. Chop the figs and add them to the potatoes with 1/4 cup of the soaking liquid, the butter, olive oil, Parmesan, salt, and pepper. Mash everything with a fork until it's well combined but still a little lumpy (homestyle).

Thyme-Roasted Brussels Sprouts (serves 8)

Three pints Brussels sprouts

1/2 cup extra virgin olive oil

15 thyme sprigs

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F

Cut a thin slice off the bottom root end of the Brussels sprouts and discard. Halve the Brussels sprouts lengthwise by cutting through the flat end, and wash them. Dry the sprouts well and place them on a sheet pan with the olive oil and thyme. Sprinkle with the salt and pepper, then toss until coated. Spread the Brussels sprouts out in a single layer, pick out and discard any loose leaves, and place the pan in the oven. Cook for 30 to 35 minutes without turning, until they are a deep golden brown in places (even if certain parts look a little burnt, that tastes great).

Vanilla Ice Cream with Apple Pie Sauce (serves 8)

1 large granny smith apple, peeled and cut into 1/8 inch dice

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

juice of 1/2 lemon

Vanilla ice cream

Place all ingredients except ice cream in a pan with 1 cup of water and place over high heat. When it comes to a boil, reduce to a simmer and cook for 45 minutes. Serve warm over the ice cream.

WHEW! That was deliciously good! I hope you enjoyed it as much as I enjoyed sharing with you! Have a bottle or three of great wine to compliment each dish and have fun! Laughter, food, and great convo are always the best ingredients for a fun time!

Until Next Time,

Live..Love..Design!

xo Renae

#design #interior design #foodie #entertaining #yummers #love of food #recipes

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