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Barbecued Waffle Iron Tofu

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Barbecued Waffle Iron Tofu on a Sandwich with Lettuce, Tomatoes, and Cucumber

Tofu is coated in sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes.

Welcome to tofu of the month! Just kidding, mostly, but since my second-to-last post was Air Fried Tofu Italian Style, you may start to think that I eat nothing but tofu.

The truth is, I saw people posting in a Weight Watchers Facebook group about cooking tofu in their waffle irons, and I just had to give it a try. The idea has been out there for a while, but it’s really caught on among vegan Weight Watchers because under the new Freestyle program, tofu is zero points (as long as you don’t add oil or sugar or flour to it.)

I honestly didn’t think anything would supplant my love for air-fried tofu, but this Ridiculously Easy waffle iron tofu is definitely giving it a run for its money. Here’s why:

Barbecued Waffle Iron Tofu

When you cook tofu in a waffle iron, the hot weight of the iron presses out the water in the tofu, creating pockets of super-thin, super-chewy tofu. It has a dense texture that I really haven’t found with other cooking techniques. It’s hard to describe, so forgive me if I keep repeating “chewy,” “dense,” and “firm.”

The one caveat I can think of is if you start with tofu that is too thin or cook it too long. You might then have tofu I would describe as “tough.” But as long as you shoot for slices of tofu that are about 1/2-inch thick, I don’t think you’ll have that problem.

Much of the waffle iron tofu I’ve seen on the internet looks rather plain, as though people were planning to eat it like waffles or as a low-carb substitute for bread. I wasn’t interested in either of those options. I wanted barbecued waffle iron tofu for sandwiches, but I also wanted to avoid the sugar in traditional barbecue sauce, so I wound up making my own from a bottle of unsweetened ketchup I’m trying to use up.

Westbrae Natural Organic Unsweetened Ketchup

I’m struggling to use this ketchup up not because I like it but because I don’t. It turns out that I really don’t like ketchup unless its sweetened, and I was very sad when I put this stuff on a burger. Ick. Turns out I’d rather have no ketchup that unsweetened.

But because I bought it and because it’s basically tomato sauce, I’ve been trying to use it up. Recently, I received a box of seasonings from Penzeys (not because I’m a blogger–they sent one free to anyone who requested and paid shipping) and it included their Galena Street Rib and Chicken Rub. One of their hints for using it was to mix it into tomato sauce to make a barbecue sauce, and that’s basically what I did. This trick should work with any meat rub (just check the ingredients to make sure it’s vegan.)

Barbecued Waffle Iron Tofu

I’ve made this twice now, and I’m amazed at how easy it is to make tofu that tastes like it’s been pressed and marinated for hours. I do give it a short press with my hands between paper towels before coating with sauce, but it marinates only for the few minutes it takes to heat up my George Forman grill with waffle iron plates installed.

Best of all, you can use any sauce you want. Right after I made the batch you see pictured here, my daughter decided to make her own version. She used bottled barbecue sauce mixed with peanut butter, soy sauce, and sesame oil. She let me have a bite, and it was amazing. As long as what you’re coating the tofu with isn’t super-sticky, it should work well.

Want more to waffle?

Try my Waffle Iron Hash Browns.

Barbecued Waffle Iron Tofu

Tofu is coated in a sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes. Use this sauce or any sauce you like. The sky's the limit!

Instructions

  1. Drain the tofu and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.

  2. On a shallow plate, mix the ketchup or tomato sauce with the barbecue rub, soy sauce, and mustard. Combine well and add stevia or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it's coated on all sides. 

  3. Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes.

  4. Keep the waffle iron closed for at least 4 minutes (unless you smell something burning--waffle irons vary, and you may need to make this recipe once before you know how quickly yours cooks.) Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.)

  5. Brush with extra barbecue sauce and serve alone or on sandwiches.

Recipe Notes

Made with this barbecue sauce, waffle iron tofu is 0 Weight Watchers smart points.

Nutrition Facts

Barbecued Waffle Iron Tofu

Amount Per Serving (3.5 ounces)

Calories 105 Calories from Fat 41

% Daily Value*

Total Fat 4.6g 7%

Saturated Fat 0.6g 3%

Sodium 304mg 13%

Potassium 20mg 1%

Total Carbohydrates 6g 2%

Dietary Fiber 1.4g 6%

Sugars 0g

Protein 11g 22%

* Percent Daily Values are based on a 2000 calorie diet.

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Barbecued Waffle Iron Tofu: Tofu is coated in sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes. This gluten-free treat is vegan and zero Weight Watchers smart points.

If you give it a try, please leave me a note in the comments telling me what seasoning you liked best.

Enjoy!

Susan signature

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!




Source: https://blog.fatfreevegan.com/2018/05/barbecued-waffle-iron-tofu.html

How to Save The Chutney

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Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat.
These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website.

Tamarind Chutney

This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it.

Cilantro Chutney

I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes.

Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out.


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Source: http://www.manjulaskitchen.com/how-to-save-the-chutney/

FEEDING BABIES: TODDLER VEGETABLES EDITION

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My most frequent request is for more feeding babies posts. The consensus being: carbs, cheese, meat are no problem for their kids, but there is concern over vegetable consumption. I don't really feed babies specifically any more, but we are still not quite all eating the same thing. I am feeding toddlers, which comes with both more options and more negotiating than babies. 

Another tip I am trying to implement, which I picked up from my sister in law, is to keep snacks after lunch to a minimum. Aren't we more apt to try new things with an appetite? She only offers veggies and hummus between lunch and dinner and I've been trying to do that. If they are not hungry for that, then they can't really be *that* hungry. No bars, crackers, string cheese, or whatever your kids' most requested snacks are. When I keep throwing snacks at them in that 4-6 window when they're asking for food and I'm trying to hustle back from an afternoon activity and get dinner together, they eat about one bite of dinner because they are not really hungry. They don't want to try new things or even sit at the table. The goal is to have them come to the dinner table hungry if you want them to eat what you're eating. Do you have any other good tips? 

Some of these "recipes" seem silly to write down, but I understand that some of us, especially with tasks outside of our wheelhouse, like to just be told what to do. Below are a couple things that my kids are into lately, and sides we adults enjoy eating too.  Roasted cauliflower with tahini sauce? Yes please. Forever.

VEGGIES AND MONSTER HUMMUS

Makes about 2 Cups

Cut and prep this in advance so it's ready in the fridge when wee ones start asking you for food. The hummus will keep about 5 days before the color begins to brown. When you see how silly easy it is to make hummus at home, you can use it as a base for all sort of vegetable add ins: a cooked beet, jalapeno cilantro, roasted red pepper. I also love the one made with red lentils from Near and Far.

Ingredients

  • 5 ounces baby spinach or power greens mix
  • 1 clove garlic
  • 1/4 cup tahini
  • 1 1/2 cups cooked chickpeas
  • juice of half a lemon, to taste
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt and pepper
  • prepared carrots, bell peppers, Persian cucumbers, for dipping

Instructions

Barely wilt the greens, for just a minute, in a tablespoon of water. Set aside to cool.  Into a food processor, combine the garlic, tahini, chickpeas, lemon juice, olive oil, salt and pepper and process until smooth. Tip in the wilted greens and blend again until fully incorporated. Taste for salt and pepper. Thin with lemon juice or water as needed. Store in an airtight container in the fridge. 

Serve with cut vegetables, crackers, or as a sandwich spread. 

Toddler Vegetables . Monster Hummus . Sprouted Kitchen

ROASTED SWEET POTATO WEDGES WITH HERBY YOGURT DIP

Serves 4

I like the taco seasoning from Trader Joes, it does have some sugar, but doesn't have a bunch of other junk in it. If you are looking to just pull from your own spice cabinet, a mix of cumin and chili powder will be great alternative. Rolling them in cornstarch or arrowroot powder first, helps create a barrier to soak up the potatoes' natural moisture content and ensure a bit more crispiness. Even a very discerning toddler will not notice, but I am adding this step because I like to eat them this way :) If you have leftovers, they are a perfect addition to a breakfast burrito with some scrambled eggs, greens and shredded white cheddar. 
A dairy free option for the dip would be to use one large, ripe avocado in place of the yogurt. 

Ingredients

  • 2 medium sweet potatoes
  • 1 Tbsp. cornstarch or arrowroot powder, optional
  • 1-2 Tbsp. avocado oil
  • 2 tsp. taco seasoning, see headnote
  • sea salt and pepper
  • 2/3 cup whole plain greek yogurt
  • 1 garlic clove, grated
  • 1 Tbsp. lemon juice
  • 2 Tbsp. well chopped cilantro (or parsley)
  • pinch of salt and pepper

Instructions

Preheat the oven to 400'.

Cut the sweet potatoes into wedges, no more than 1/2" thick. Toss them in the cornstarch or arrowroot to roughly coat (optional). Drizzle with the oil, toss again. Sprinkle the seasoning, toss again. Spread the potatoes in an even layer , using two pans if necessary to avoid too much overlap. Roast for 25 minutes until tender.

While the potatoes are cooking, mix up your yogurt dip. Stir together the yogurt, garlic, lemon juice, cilantro and a pinch of salt and pepper. 

Toddler Vegetables . Roasted Sweet Potatoes with Herby Yogurt Dip . Sprouted Kitchen

EVERYTHING BAGEL CAULIFLOWER

Serves 2-4

The beautiful thing about cauliflower is that is doesn't have much flavor on its own, so it can go any direction. I let my kids sprinkle the seeds on and put this on their plate with a dollop of the tahini sauce or ketchup, when I'm in a pinch. It's also great mixed into some mac n cheese or into cooked brown rice and call it a complete meal. 

Ingredients

  • 1 medium head of cauliflower
  • 2 Tbsp. avocado or olive oil
  • 1/2 tsp. sea salt
  • 1 Tbsp. everything bagel seasoning from Trader Joes or make you own*
  • 1/4 cup tahini
  • 1 large clove garlic, grated/li>
  • 1 tsp. maple syrup
  • 3 Tbsp. water
  • 2 Tbsp. lemon juice
  • tiny dash of cayenne
  • salt and pepper

* Mix 1 Tbsp. sesame seeds, 1 Tbsp. poppyseeds, 1 tsp. dried onion flakes, 1 tsp. dried garlic flakes, 1/4 tsp. sea salt and pepper.

Instructions

Preheat the oven to 425'. Break the florets off, away from the core of the cauliflower and cut the core into 1" pieces as well. Toss everything in the oil to coat. Sprinkle on the salt and bagel seasonings and toss again. Spread the cauliflower in an even layer and roast on the middle rack for 25-30 minutes, tossing the vegetables halfway through roasting. Remove to cool.

While the cauliflower roasts, mix the tahini sauce ingredients. Stir together the tahini, garlic clove, maple, water, lemon juice, cayenne and a pinch of salt and pepper. 

Toddler Vegetables . Everything Bagel Cauliflower with Tahini Sauce. Sprouted Kitchen
More Feeding Babies Recipes



Source: https://www.sproutedkitchen.com/home/2018/5/29/feeding-babies-toddler-vegetables-edition

Burger Wellington – the book

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If you’ve been wondering why I haven’t been around much lately, I can now reveal the reason. I’ve been neck-deep in the secrets of Wellington’s best burgers for the Burger Wellington cookbook – a collection of more than 50 recipes from the culinary capital’s decade-long Visa Wellington On a Plate festival. And now, it’s available to pre-order!

Making a book is a bit like raising a child – it takes a village. This one wouldn’t have happened without the amazing generosity of the restaurants, cafes and bars who generously gave up their recipes for me to translate into quantities and instructions for home cooks (one recipe initially had a recipe for cucumber pickle that started with, ‘take 50 telegraph cucumbers’, so that gives you an idea of the scale adjustments needed). The brilliant Jeff McEwan took the photos and the incredible Wellington Culinary Events Trust made the rest happen, along with the amazing assistance of Mary Egan Publishing and Garage Project (beers and burgers are a natural fit, after all).

You can pre-order a copy of Burger Wellington – or wait to get your hands on one in early August. I can’t wait to see it!



Source: http://www.thekitchenmaid.com/2018/06/burger-wellington-the-book.html

Salata cu macrou, grau si cartofi dulci

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SALÁTĂ, salate, s. f.  Preparat culinar facut din anumite legume fierte sau crude, cu adaos de oțet, zeama de lamaie si untdelemn, care se serveste ca aperitiv sau ca garnitura. Asa defineste DEX-ul cuvantul “salata”. Dar daca o intrebati pe Gospo-Diva voastra, SALATA este unul dintre cele mai complexe preparate! Dulce, sarata, calda, rece, cu maioneza, cu diverse sosuri, cu legume, cu carne, cu peste, cu sau fara crutoane, cu dressing dulce, iute, acru sau sarat….pfffff! Posibilitatile sunt nenumarate! Azi va arat o reteta speciala – SALATA CU MACROU SI CARTOFI DULCI ♥

salata cu macrou grau si cartofi dulci

Reteta de Salata cu macrou, grau si cartofi dulci – tot ce trebuie sa stii despre reteta:

  • Nu este o “salata de vara”, de sezon, ci o salata all-season. Asta inseamna ca o poti pregati in orice anotimp, fiind o masa hranitoare si consistenta, perfecta chiar si pe timpul iernii.
  • Pentru Salata cu macrou am folosit cartofi dulci, care desi nu sunt atat de populari pe cat ar trebui, sunt deliciosi copti sau prajiti si sunt un mod sanatos prin care sa ne satisfacem pofta de carbohidtrati. Nu au zaharuri rafinate – in ciuda gustului dulce – si au deci un aport scazut de calorii in comparatie cu cartofii albi.
  • Un alt ingredient super-sanatos din reteta noastra de Salata cu macrou este alacul sau grau spelta. Acesta este o sursa foarte buna de mangan, cupru, fosfor, proteine și fibre. In plus, are un continut de gluten mult mai mic decat graul alb comun si un indice glicemic mic, in ciuda aportului mare de nutrienti. A cana de alac fiert are 246 calorii și numai 1,65 g grasime, iar cele 10,7 g proteine și 7,6 g fibre ajuta la mantinerea starii de satietate pentru mai mult timp. Cu alte cuvinte, nu sunt “calorii goale” sau “inutile”.

salata cu macrou grau si cartofi dulci

Reteta de Salata cu macrou, grau si cartofi dulci – tot ce trebuie sa stii despre Macroul King Oscar

  • Produsele King Oscar (sardine si macrou) sunt aliatul meu de nadejde pentru retete sanatoase si rapide. Sunt produse care respecta traditia de peste 100 de ani in ceea ce priveste productia de conserve din peste. In 1902, Regele Oscar al II-lea al Norvegiei si Suediei acorda Companiei Christian Bjelland permisiunea regala pentru a-i folosi numele si portretul pe marca de sardine norvegiene. Misiunea King Oscar la nivel mondial si de acum si in Romania?

salata cu macrou grau si cartofi dulci

La King Oscar, ne straduim intotdeauna sa oferim cele mai bune optiuni pe care oceanul le poate oferi. Cea mai buna hrana, de cea mai buna calitate, cel mai bun gust, cea mai buna consistenta, cea mai buna puritate, cea mai mare varietate, cea mai inalta valoare, cele mai bune retete, cele mai bune inovatii, cea mai buna experienta pentru clientii nostri. Asta este, regele Oscar promite cele mai bune – pentru tine.

salata cu macrou grau si cartofi dulci

  • Stiati ca Macroul este o specie de pesti care nu poate fi crescuta in crescatorii? Macroul King Oscar de calitate superioara este pescuit in Marea Nordului sau in apele Atlanticului de Nord. Capturile sunt de obicei facute toamna si iarna, cand conditiile sunt cele mai prilnice. Macroul este apoi ambalat manual, asa cum se face dintotdeauna, de la infiintarea fabricii in 1873.
  • Macroul King Oscar are o textura ferma, poate fi consumat direct din cutie, ca inlocuitor pentru ton dar si ca ingredient principal in salate si alte preparate (orez, toping pentru pizza, in Salata Orientala de cartofi, sushi, sandwich-uri, pasta alaturi de unt sau crema de branza etc).
  • Produsele King Oscar sunt conservate in ulei de masline extra virgin de calitate superioara, ulei de soia si intr-o varietate de sosuri gourmet delicioase.
  • Sunt o sursa importanta si de calitate de protein dar si vitamine, inclusiv B12 si D. Sardinele si macroul contin minerale, calciu, fier, iod, fosfor, potasiu, seleniu si magneziu dar si pretiosii acizi grasi polinesaturati Omega-3.

salata cu macrou grau si cartofi dulci

In reteta de azi – Salata cu macrou si grau – am folosit Macrou file in ulei, dar, la fel de bine puteti folosi si Macrou file in sos tomat. Este o salata foarte hranitoare si satioasa, pe care o puteti consuma la  masa de pranz sau la un brunch cu prietenii, se pregateste foarte usor: cat timp cartofii dulci stau la cuptor (15-20 min) voi va ocupati de dressing si de grau spelta. Nimic mai simplu!

Ingrediente pentru Salata cu macrou si grau

  • 150g grau spelta sau arpacas
  • 1 cartof dulce
  • o lingura ulei de masline
  • sare, piper, coaja de lamaie
  • o conserva file de macrou King Oskar in ulei
  • mix de salata verde

Pentru dressing:

  • 50ml ulei de masline
  • 30ml otet balsamic
  • 15ml zeama de lamaie
  • Sare si piper dupa gust

Ingrediente pentru Salata cu macrou si grau

  1. Incingem cuptorul la 200°C. Taiem cartoful dulce fasii, le stropim cu ulei de masline, le condimentam cu sare, piper si coaja de lamaie. Coacem cartoful dulce 15 minute sau pana se inmoaie si este usor rumenit.
  2. Fierbem graul in 2 litri de apa, pana este al dente. Apoi il spalam foarte bine sub jet de apa rece si il scurgem intr-o sita.
  3. Amestecam ingredientele pentru dressing cu telul, pana avem un dressing omogen.
  4. Pentru a asambla salata, amestecam mix-ul de salata verde, graul si dressing-ul.
  5. Le punem pe un platou. Asezam deasupra felii de cartof dulce copt si felii de macrou.

salata cu macrou grau si cartofi dulci

Rating: 1.0/5 (1 vote cast)



Source: http://www.teoskitchen.ro/2018/08/salata-cu-macrou-grau-si-cartofi-dulci.html
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perfect meatballs and spaghetti

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A little background: Smitten Kitchen is approaching its 13th anniversary on the internet, and I’m hoping for all of our sakes that its 13th year is nothing like mine (some very bad bangs decisions and a whole lotta awkwardness). When I began this site, I knew how to cook very few things. What I did know was what I wanted from the things I was cooking and where the dishes I was auditioning either exceeded my expectations or fell very short. I logged it all here like a dutiful aughts-era blogger with no larger agenda for what it would become, because how could I have known? I never knew I’d still be at it 1200 recipes, two cookbooks, and two children of unparalleled cuteness (no bias here whatsoever) later, although still in a small kitchen because I’d missed the Buy Tech Stocks or Possibly Have Become A Banker memo, but this is not a complaint — not about this lot, not in this lifetime.

I’ve learned how to cook hundreds of things over the years, and I’ve learned hundreds of things from the things I’ve cooked. An editorial conundrum I had never considered but that comes up pretty frequently is what I should do with a recipe way back in the archives that I no longer cook the way I once did. I could leave it. I mean, this website is an Important Historical Artifact. It’s essential that every stupid thing I’ve said in 13 years remain preserved intact on the web for all time. For, like, science. Needless to say, I am not devoted to this point of view.

meatballsready to bake


I could change the recipes, and at times, I have. In general, I make changes to recipes when they’re not working the way they should, when the original way of making them is unnecessarily complicated, or when a small piece of new information will drastically change it for the better. However, this often leads to confusion. Imagine being in the middle of making a recipe and you reload it and it’s totally different. It’s happened; I’ve gotten the panicked DMs. Plus, just because I wasn’t happy with it doesn’t mean nobody else was. I try to make the changes clear but I blame nobody who doesn’t want to read small type while making a recipe you’ve made for 8 or 12 years now.

add meatballsall cooked

Sharing a new, better version of an older an old recipe seems the most straightforward (see: even more perfect apple pie, foolproof cacio e pepe, luxe butterscotch pudding, and tall, fluffy buttermilk pancakes, but I don’t do this very often. More often, I’ll make a recipe the newer way I prefer, write it up, take photos, and then… table it, until I figure out what to do with it. (v.5 of a roast chicken saga is not, to me, an engaging premise.) Earlier this year, I realized that my “let’s figure out what to do with this recipe later” list had grown quite large and it was a shame to keep you from what I consider newer, better versions of classic SK recipes. So, this month, let’s try something new.

drained spaghettitoss with some sauce

✨ Newer, Better Month, which begins right now on Smitten Kitchen, is a chance to revisit recipes I’ve been making forever with new knowledge, new techniques, and new real-life time constraints. March seems like the perfect time to do it. It’s such a slog of a month, if you ask me; too wintry, too few holidays, and this year, a bit of bleh in the middle too. I’m eager for a little distraction.

first the spaghetti

And I want to begin with spaghetti and meatballs. One of my earliest cooking influences happened the day I watched an early-2000s Barefoot Contessa episode in which Ina Garten tells us her husband invited friends or colleagues over for dinner and they were probably expecting something fancy but she (surprise) was making spaghetti and meatballs. She knew then what so many more of us know now: entertaining doesn’t need showy, and as most of us aren’t getting treated to impeccable meatballs and spaghetti at home on a regular basis, this would be a welcome treat.

meatballs on top

In 2008, I made them Ina’s way. They’re, of course, fantastic. But it makes an epic amount, frying meatballs is messy, there’s never enough sauce, and I prefer a simpler one that lets the meatballs shine. Although it didn’t physically pain me to look at it at the time, I know this isn’t everyone’s thing, but rewatching the episode now and seeing sauce poured over undressed pasta (vs. finishing the pasta in the sauce so they harmonize as the gods or at least the nonnas intended) is like fingernails on a chalkboard. The recipe below is the way I make it these days, and (surprise) now that I can make them beginning to end in under an hour, I do it fairly often, much to the delight of kids, friends, and I hope soon you too.

perfect spaghetti and meatballs
perfect spaghetti and meatballs

Previously

One year ago: Luxe Butterscotch Pudding
Two years ago: Butterscotch Pie
Three years ago: Everyday Meatballs and Roasted Yams and Chickpeas with Yogurt
Four years ago: The ‘I Want Chocolate Cake’ Cake and Cornmeal-Fried Pork Chops with Goat Cheese Smashed Potatoes
Five years ago: Kale and Quinoa Salad with Ricotta Salata
Six years ago: French Onion Tart
Seven years ago: Multigrain Apple Crisps
Eight years ago: Pina Colada Cake and Whole Wheat Goldfish Crackers
Nine years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tart
Ten years ago: Devil’s Chicken Thighs with Braised Leeks and Red Kidney Bean Curry
Eleven years ago: Greens, Orzo and Meatball Soup and Big Crumb Coffee Cake
Twelve years ago: Strawberry Rhubarb Pecan Loaf

And for the other side of the world:
Six Months Ago: Foolproof Cacio e Pepe
1.5 Years Ago: Tomato Bread + A Bit About Spain
2.5 Years Ago: Burrata with Lentils and Basil Vinaigrette and Eggplant Parmesan Melts
3.5 Years Ago: Crispy Peach Cobbler and Corn Chowder Salad
4.5 Years Ago: Smoky Eggplant Dip and Strawberries and Cream with Graham Crumbles

Perfect Meatballs and Spaghetti

  • Servings: 4 and up to 6 with sides
  • Time: 50 minutes
  • Source: Smitten Kitchen
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There’s actually a lot flexibility in the meatballs. A blend of pork, beef, and veal is traditional. I usually go half-half with the first two, but I’ve also made these entirely with ground turkey (a mix with dark meat it in is much better) and they’re a little softer (you could use a tablespoon less milk) but taste delicious. You can skip the parmesan and replace the milk with water if you want to make it dairy-free. You could use ricotta instead of milk for extra richness. You could add finely chopped prosciutto to the meat mixture, or even use ground sausage meat for half of the meat mixture. You can use 1 tablespoon finely grated onion instead of onion powder, and you could make your own breadcrumbs from any old piece of bread and grinding it up — use 2/3 cup instead of 1/2.

This recipe makes a moderately saucy pot of spaghetti and meatballs. If you like or want extra sauce, add a second full-sized (28-ounce) or half-sized (15-ounce) can of tomatoes and amp up the seasonings accordingly. I really prefer what is usually sold as crushed tomatoes here; it’s a not-totally-smooth puree that clings nicely to the spaghetti and meatballs in a way that chunkier blends do not. If you can only get whole or diced tomatoes, mash or blend them up a bit, and add 1 tablespoon tomato paste so it’s a little less watery. When I have basil around, I usually cook the meatballs with a sprig of it to infuse the sauce, then fish it out before serving.

  • 1 pound ground meat (see note up top for suggestions)
  • 1/2 cup panko-style breadcrumbs
  • 1/3 cup milk, any kind
  • 2 tablespoon finely chopped parsley, plus more to serve
  • 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
  • 2 teaspoons coarse or kosher salt, divided
  • Red pepper flakes and/or freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 3 garlic cloves, minced, divided
  • 2 tablespoons olive oil
  • 1 28-ounce can of crushed tomatoes
  • 1 pound dried spaghetti

Bring a large pot of very well-salted water to boil and heat your oven to 425 degrees F. Line a large baking sheet with foil for easy cleanup, and coat it lightly with a nonstick spray.

Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of your minced garlic in a large bowl, and mash everything together with a fork or potato masher until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs (I used a 3 tablespoon scoop) and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).

Once water is boiling, cook spaghetti until one minute shy of tender. Set aside 1 cup of cooking water before draining pasta.

In a deep saute pan or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add remaining two-thirds of garlic and a pinch or two of pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute. Add tomatoes (beware the splatter!) and season with remaining 1 teaspoon salt. Let mixture simmer for about 5 minutes, stirring occasionally, although longer will do it no harm if your meatballs aren’t ready yet.

When meatballs come out of the oven, add the to the sauce and stir to coat them. Reduce heat to a low simmer, put a lid on the pot, and simmer meatballs in the sauce for 10 minutes. At this point, should you not be eating them right away, you can remove them from the heat and set them aside.

When you’re ready to serve: Return your spaghetti to its empty cooking pot. Push meatballs aside and grab a few ladles of their cooking sauce and pour over spaghetti. Add half of reserved pasta water and cook spaghetti and sauce over high heat for one minute, tossing the whole time. Use additional pasta water as needed to loosen. Use tongs to transfer spaghetti into a large, wide serving bowl. (If you give the bowl a little spin as you lower the spaghetti into it, you can make cute little piles.) Add the meatballs and their sauce on top. Garnish with parsley and additional grated cheese. Eat right now; do not wait.




Source: https://smittenkitchen.com/2019/03/perfect-meatballs-and-spaghetti/

Fresh Salad Ideas For Dinner: Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing

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keto salad

Fresh Salad Ideas For Dinner: Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing

Do you want to cut your cravings?  keto salad

Besides doing a longer fast like I did recently which shrunk my stomach so I get full faster and cut my cravings for sweets, eating meals like this one really work!  The flavor in this keto salad is OUT of this world and it's absolutely loaded with keto-friendly nutrient-dense healthy fats (egg yolks, bacon fat, oh yeah!), greens and proteins, so if you eat it for breakfast you're satisfied. All. Day. Long.  And if you eat this salad for dinner, you don't feel deprived in the least.

Growing up Mom made something similar from my Dad's Mom called, “Wilted Lettuce”.  The Whole 30 book calls it “Bistro Breakfast Salad.”  The photo above shows my version vs. theirs in the book, pretty darn close, right?  Only I've changed it up, of course, because that's my favorite thing to do with recipes.  �

I call it, “The Best keto salad EVER!”

The other thing I love about this keto salad is that it's a tasty way to get in more apple cider vinegar without drinking it straight like a lot of people do for the many health benefits.  (This Napa Slaw is another tasty salad with apple cider vinegar in the dressing.) The only downside of this keto salad is your garlic breath afterward but:  WORTH IT.

By the way, when you click here to sign up for my newsletter you'll get a free printable with all the health benefits of ACV and how to get more into your diet!  (You'll also get a grocery store cheat sheet.)

Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing

Author Kelly the Kitchen Kop

Yield 1 large salad or 2 small-medium size salads

Again, this recipe is adapted from the Whole30 cookbook.

See more pictures at the bottom of this post!

Ingredients

  • Lettuce greens, nothing too heavy like kale, but a bunch of colorful mixed greens is nice -- I like endive thrown in if I have it.  Organic is best, of course, to avoid the chemicals.
  • 2-3 eggs per person -- I like it with 2, but if you're really hungry, you may want 3.  Pastured eggs from a farmer you know and trust is best.
  • 1# pastured bacon (you won't need all of the bacon, you can save it for another salad later, but you'll need the bacon fat), 2-3 pieces or so per person.  Get some here if you don't have a good local source for healthy pastured meats.

Dressing:

  • 1/4 cup bacon grease (Note:  if you're serving more than 1-2 people, you can stretch the amount of bacon grease with olive oil or avocado oil if you don't have enough bacon fat, but I usually have some extra in a jar in the fridge.)
  • 3 Tablespoons apple cider vinegar
  • 1 1/2 teaspoons dijon mustard
  • 1-2 cloves minced garlic, about 1/2-1 teaspoon
  • Sea salt and pepper -- I use freshly cracked pepper

Instructions

Fry bacon until crisp.  Save the fat drippings to use in the dressing, leaving some of the fat in the pan to fry your eggs in.

Soft cooked eggs are the best for this, so fry eggs just 'til done on the outside, leaving the yolk soft and runny if possible.  Season with sea salt and pepper.

In a small saucepan on low heat, whisk together the dressing ingredients well, just 'til hot and the flavors come together for a minute or two.

Place your greens in a big bowl.  Set the eggs on top and crumble however much bacon you want over the eggs and greens.  Pour the dressing over the salad -- I love how the hot dressing sizzles a little on top of the greens.  �

Add more sea salt and pepper to your taste.

Let me know what you think in the comments!

Did you make a real food recipe?

I want to see it! Tag @KitchenKop on Instagram and hashtag it #KitchenKopRecipes OR share anything you know I’ll love by tagging @KitchenKop and hashtag #KitchenKop -- see you over there!

Want to know more about the keto diet (which is just a very low-carb diet that helps many who have weight or health issues)?  Get 150 yummy keto recipes in a FREE cookbook:  Bacon & Butter when you click here to sign up for my newsletter.  (Just pay shipping.)

More you might like:

keto salad

keto salad

  • Read about when I did the Whole 30 diet and what I ate (there's a whole list of low-carb/whole-30/keto foods):  After the Whole 30.

keto salad

More keto salad pictures:

keto saladketo saladketo salad



Source: https://kellythekitchenkop.com/best-keto-salad-cuts-cravings/

Fresh Strawberry Pie & Chantilly Whipped Cream

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Fresh Strawberry Pie with Chantilly Whipped Cream ~ An all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave! | #pie #pastry #berries #dessert #recipeAn all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect Flaky All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave!

A New All-Natural Summertime American Classic:
Fresh Strawberry Pie with Chantilly Whipped Cream

My sweet friends, today I am over-the-moon happy to share with you a very special recipe—a homemade, made from scratch Fresh Strawberry Pie without artificial colors, flavorings or other synthetic additives. Ah. Summertime. What is it without a freshly made Fresh Strawberry Pie?


Over the past two summers, I worked diligently on this recipe for Fresh Strawberry Pie as well as the component recipes and tutorial articles for it so that you will have all the information, knowledge and confidence, as well as options, to forge ahead and make the very best Fresh Strawberry Pie to celebrate spring and summer with friends and family. Honestly, this pie will be the hit of your summertime bash!

Fresh Strawberry Pie with Chantilly Whipped Cream ~ An all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave! | #pie #pastry #berries #dessert #recipe

Below is a complete list of all the component recipes and tutorial articles associated with today’s recipe for easy reference.

Associated Recipes & Articles for Fresh Strawberry Pie
Best Homemade Pastry Flour
Perfect Flaky All-Butter Pie Crust Pastry
Best Ever Flaky Buttermilk Pie Crust Pastry
How to Make Pie Crust Dough & Flute the Edge
25 Essential Pastry Washes For Pie Crust
How To Blind Bake (Pre-Bake) A Pie Crust
Caring for Fresh Berries & The Best Berry Wash
Homemade Red Berry Dessert Glaze
Stabilized Chantilly Whipped Cream – New Way

Included in our recipe for Fresh Strawberry Pie is a classic recipe for Chantilly Whipped Cream. You can make a single recipe or easily double it to serve more. Or, you can prepare our Stabilized Chantilly Whipped Cream. As I mentioned, you have many options.

The only option that I am still working on is the gluten free variation for my favorite buttery, flaky pie crusts—Perfect Flaky All-Butter Pie Crust Pastry and Best Ever Flaky Buttermilk Pie Crust Pastry, for my dear gluten free readers. My hope is to complete this work soon (in the coming days) and update the recipes with the variations or post the recipes separately.

This Fresh Strawberry Pie recipe will truly knock your socks off. The secrets are in the incredibly tasty Homemade Red Berry Dessert Glaze bursting with fresh red berry flavor. It is made by thickening 100% pure pomegranate juice, used for both color and flavor, as well as freshly made red raspberry purée—which complements fresh strawberries beyond measure. This magnificent homemade glaze is better than any prepared glaze you could purchase at the grocery store and so much better for you since it is made with all-natural ingredients—that actually have health benefits such as added fiber.

Fresh Strawberry Pie with Chantilly Whipped Cream ~ An all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave! | #pie #pastry #berries #dessert #recipe

Let’s talk briefly about Chantilly Whipped Cream since it is included in this recipe.

About Chantilly Whipped Cream
Chantilly Cream is a classic whipped cream topping used to adorn the most elegant of desserts or makes ordinary desserts more extraordinary. Take care not to overheat as this causes the whipped cream to become granular and separated. Perfect whipped cream should be whipped to soft or stiff peak stage. In this recipe, for Fresh Strawberry Pie & Chantilly Whipped Cream, granulated sugar is used versus confectioners’ sugar. Since the granulated sugar is added to the cream in the beginning, it has a chance to dissolve before the cream is whipped. If you would like to read more about Chantilly Whipped Cream, be sure to read our article and accompanying recipe for Stabilized Chantilly Whipped Cream as it includes a bit of history and why I call my recipes Chantilly Whipped Cream.

Why We Recommend Organic Pasteurized Heavy Whipping Cream
Unfortunately, ultra-pasteurized heavy cream is the most widely available. Pasteurized organic heavy cream is preferred. It has the sweetest cream flavor and 1 cup (240 ml) yields a full 2 cups (480 ml) after whipping. A good alternative to pasteurized organic heavy cream is regular pasteurized heavy cream. It also whips up to 2 cups (480 ml). Since ultra-pasteurized heavy cream is processed at such a high temperature, some of the protein and enzymes are lost. Thus, ultra-pasteurized heavy cream has a slightly cooked taste and yields a small volume than its counterparts—about 1½ cups (360 ml). It is definitely worth it to seek out either organic pasteurized heavy cream or regular pasteurized heavy cream.

To learn how to prepare Stabilized Chantilly Whipped Cream for your Fresh Strawberry Pie, simply follow our easy recipe.

Our sincere hope, here at Wicked Good Kitchen, is that you will enjoy this recipe for Fresh Strawberry Pie and that it will truly knock your socks of and receive rave reviews. No matter which buttery and flaky pie crust you use, this recipe is phenomenal!

Happy pie making, my friends!

Below are Pinterest-friendly sized images to pin at Pinterest!

Fresh Strawberry Pie with Chantilly Whipped Cream ~ An all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave! | #pie #pastry #berries #dessert #recipe

Fresh Strawberry Pie with Chantilly Whipped Cream ~ An all-natural, easy homemade Fresh Strawberry Pie from scratch that will knock your socks off. Made with our Homemade Red Berry Dessert Glaze, fresh summer strawberries and topped with our Chantilly Whipped Cream. Use our foolproof buttery and flaky pie crust recipes for Perfect All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave! | #pie #pastry #berries #dessert #recipe

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Fresh Strawberry Pie & Chantilly Whipped Cream

  • Author: Stacy
  • Yield: One 9-inch (23 cm) pie

Description

An all-natural, Fresh Strawberry Pie from scratch. Made with our Homemade Red Berry Dessert Glaze, fresh strawberries and topped with our Chantilly Whipped Cream. Use our Perfect Flaky All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave!

Ingredients

For the Pie Crust Choices

For the Strawberry Filling

For the Chantilly Whipped Cream—Makes about 2 cups (480 ml)

  • 1 cup (½ pint or 240 ml) chilled heavy cream, very cold
  • 1 tablespoon (about 12 g) granulated cane sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of fine-grain sea salt, optional

Option For Stabilized Chantilly Whipped Cream

Optional Special Equipment & Supplies

Directions

Prepare the Pie Crust: Follow recipes to yield one (1) 9-inch (23 cm) baked pie crust, either Perfect All-Butter Pie Crust Pastry or Best Ever Flaky Buttermilk Pie Crust Pastry.

Follow directions for blind baking (pre-baking) the pie crusts with our tutorial, How To Blind Bake (Pre-Bake) A Pie Crust. Cool crust completely before adding filling to pie crust.

To seal, protect or moisture-proof your baked pie crust to prevent a soggy bottom, simply follow the directions to brush on Egg White Glaze after baking while the pie crust is still warm from the oven. The directions are included in the tutorial, How To Blind Bake (Pre-Bake) A Pie Crust. We highly recommend this step—especially if you are preparing your Fresh Strawberry Pie ahead of time.

Prepare the Strawberry Filling: Follow directions to prepare Homemade Red Berry Dessert Glaze. Cool glaze completely.

When ready to prepare the Strawberry Filling, hull 2 pounds (908 g) fresh strawberries slicing larger berries in half. (Slice extra-large strawberries in quarters, if desired.) Place sliced strawberries in a large bowl; pour 1 cup (240 ml) cooled (to room temperature) Homemade Red Berry Dessert Glaze over sliced strawberries and toss gently with rubber spatula to coat evenly.

Using rubber spatula, scrape and pour fresh strawberry filling into prepared 9-inch (23 cm) pre-baked and cooled pie crust and arrange berries attractively so they are cut-side down. Drizzle remaining 1 cup (240 ml) of glaze evenly over the top of strawberry filling.

Refrigerate pie until set and ready to serve, at least 2 hours and up to 4 hours.

Prepare the Chantilly Whipped Cream: Chill nonreactive mixing bowl and beaters (for a handheld or stand mixer) in the freezer for about 10 to 15 minutes or refrigerator for 20 to 30 minutes.

To the chilled bowl, add well-chilled cream, sugar, vanilla and salt. Beat on low speed until thickened and small bubbles form. Increase mixer speed to medium and continue to beat until beaters leave a trail in the cream. Increase speed to high and continue to beat until cream is smooth, thick and nearly doubled in volume.

Chantilly Whipped Cream is ready to serve immediately. For a decorative presentation, fill a 12- or 16-inch (30.5 or 41 cm) piping bag (depending on amount of whipped cream prepared in the recipe choices above, 2 cups or 480 ml to 4 cups or 960 ml) fitted with a Wilton 1M decorating tip and pipe 8 large rosettes around perimeter of pie for each serving. Alternatively, place all ingredients for the Chantilly Whipped Cream into a chilled Whipped Cream Dispenser such as the iSi 1-Pint Gourmet Whip Culinary and Cream Whipper as we often do to keep whipped cream chilled for any leftover pie.

Slice and serve pie with fresh Chantilly Whipped Cream or Stabilized Chantilly Whipped Cream.

Yield: Makes one (1) 9-inch (23 cm) pie; 8 servings.

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Source: http://wickedgoodkitchen.com/fresh-strawberry-pie-chantilly-whipped-cream/

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