Salmon in one pot

 

This one-pot sticky salmon with in-season navel oranges is ready in 20 minutes and makes a fast weekday supper.

 

12 Ingredients

 

4 skinless salmon fillets

 

1 tbsp extra virgin olive oil

 

2 garlic cloves, crushed

 

2 tsp flour

 

1 tsp fennel seeds

 

1/3 cup chicken stock

 

1/2 cup fresh navel orange juice

 

1/4 cup maple syrup

 

1 bunch asparagus, trimmed, halved

 

2 packets microwave brown rice and quinoa mix

 

1 navel orange, halved, very thinly sliced

 

Fresh mint leaves, to serve

 

Sprinkle the salmon with salt and pepper to taste. In a large frying pan, heat the oil over medium-high heat. Add the salmon. Cook for 3 minutes on each side, or until golden brown.

Next, in a medium container, mix flour, garlic, fennel seeds, stock, orange juice, and maple syrup. Season to taste with salt. Pour the maple mixture into the pan. Garnish with asparagus. Cook for 4 minutes, or until the salmon is cooked to your liking and the sauce thickens. Now, cook the rice mix according to the package recommendations.

Serve with sliced orange on top of the salmon. Garnish with mint. End up serving with a rice mixture.

Kabuli pulao

 

Afghanistan's national cuisine is an airy blend of rice and lamb infused with sweet and warming spices. Kabuli pulao is named after Kabul, the capital of that landlocked Central Asian country.

In Afghanistan, Kabuli pulao is a special occasion dish. "Pulao" is a rice dish produced with a unique, two-step cooking procedure for the rice that produces distinct, fluffy grains with outstanding consistency.

 

INGREDIENTS

Basmati rice  3 cups

Olive oil 1/2 cup

Stewing lamb or beef, cubed  2 pounds

Onions, thinly sliced  2

Garlic, minced  3 or 4

Cinnamon  1 stick

Cardamom pods 8 to 10

Cumin seeds  2 teaspoons

Whole cloves  6 to 8

Stock or water 2 or 3 cups

Salt and pepper  to taste

Carrots, peeled and cut into matchsticks or shredded  3

Sugar  1/4 cup

Raisins, soaked in water and drained  1/2 cup

Ground cardamom  1 teaspoon

Salt  to taste

Sliced almonds, toasted  1/2 cup

Garam masala 2 teaspoons

 

Wash and drain the rice in 2 or 3 changes of water in a big basin. Cover with extra water and leave the rice to soak for 1 to 2 hours.

In a large, heavy-bottomed saucepan, heat 1/4 cup of the oil over medium heat and brown the beef on both sides, working in batches. Place the meat on a platter and put it aside.

 

Add the onions to the heated oil and cook until soft and cooked thoroughly, 4 to 5 minutes. Next, add the garlic and entire spices and cook for another minute.

Transfer the meat to the saucepan, add the stock or water, and season with salt and pepper to taste. Bring to the boil, and lower to low heat, cover, and leave to cook for 1 1/2 hours, or until the beef is fork-tender.

Set aside the meat, onions, and spices from the cooking soup, conserving the liquid.

 

In a saute pan or big saucepan, heat the remaining 1/4 cup oil over medium heat. Add the carrots and cook for 1 to 2 minutes, or until softened. Mix in the sugar and cook for 1 or 2 minutes longer to softly caramelize the sugar, being careful not to burn it.

Take the pan off the heat and carefully whisk in 1 cup of the saved broth. Set aside after stirring in the raisins, cardamom, and salt to taste.

 

Bring a large saucepan of salted water to a boil over high heat. Strain the rice and add it to the boiling water. Bring the water back to a boil and cook the rice for 3 to 4 minutes. Then, drain the rice and pour it into a large mixing basin, removing the water.

Lightly brush the interior of a big ovenproof pot with a cover with oil or grease. Combine the leftover broth and the leftover rice in a mixing bowl. Distribute half of the rice evenly to the bottom of the oiled cooker. Evenly distribute the saved meat and onions over the rice. Arrange the carrots and raisins on top of the meat. Lastly, spread down the leftover rice over the other ingredients in the saucepan.

 

Poke four or five holes through the pot's bottom with the handle of a wooden spoon. Such pores allow excess moisture to drain from the rice, preventing it from becoming soggy. Using a clean kitchen towel, cover the top of the saucepan. It thus prevents condensed steam from leaking onto the rice. Lastly, place a tight-fitting cover on top of the pot and fold the excess towel over the lid.

Heat the saucepan on medium-high for 3 to 5 minutes. Reduce the heat to low and gradually simmer for 15 to 20 minutes. Remove the saucepan from the heat and set it aside for 10 minutes, wrapped.

 

With a big fork, gently combine the rice and meat. Arrange the pulao on a wide serving plate and top with the toasted almonds and garam masala. Serve hot.

 

Varieties

Meats: You may use stewing beef instead of lamb. Use diced chicken breast or thigh meat for a lighter meal. The chicken will not need to cook for as long to get soft.

Use golden raisins, a blend of golden and black raisins, or dried apricots.

Pistachios or a combination of pistachios and almonds can be used as nuts.

How to Toast Nuts: Over medium heat, heat an ungreased saute pan or skillet. Stir in the nuts until they are just toasted and provide a pleasant scent. Remove to a dish quickly to avoid over-browning and put aside to cool. Spread the nuts on a baking sheet and toast them in a 400° oven.

Spare Ribs Vs Baby Back Ribs

 

Significant distinctions between spare and baby back ribs Let's look at where they are on the animal, their size, price, meat and fat composition, pricing disparities, and how to prepare them, as well as your favorite dishes for each.

 

Spare ribs are the kings of pork ribs. They're extremely long, hefty, and meaty. As a result, they're popular among pitmasters, however, they can be difficult for some home smokers to control. Because they stretch up the sides of the pig, they are frequently referred to as "spares" or "side ribs."

 

Spare ribs cook up delicious, and there's enough to dig into. They're also rich and savory, however, the extra bits and pieces make leftovers more difficult to chew than other cuts.

 

Spare ribs protrude from the rib cage's sides and bottom. They start where the baby backs stop and go all the way down to the breast.

Spares can be identified by their huge size and uneven form. A rack typically has 11 bones. An untrimmed rack of spare ribs includes a flap of meat known as the skirt.

 

Back ribs, pork loin back ribs, loin ribs, and even Canadian back ribs are all names for these baby back ribs. They all mean the same thing, but let's face it, "baby back" simply sounds better.

 

Baby backs, like all ribs, were originally abandoned since no one wanted them and they were difficult to pack. It required the miracle of refrigeration to make transporting ribs a viable option, and even then, they took some time to gain momentum.

 

Baby back ribs are derived from the rib cage nearest to the spine, as the name indicates. They do not, however, come from baby pigs, as the name implies. Baby back ribs are distinguished by their tiny bones and delicate bend. A rack of ribs should provide roughly 14 ribs.

3-Ingredient Pork Recipe

 

Because a dish contains few ingredients doesn't imply it's lacking in taste. This one simply contains three ingredients, so you won't have to stress over a lot of details to pull off a tasty supper.

 

Ingredient s

4 boneless center-cut pork chops

salt and ground black pepper to taste

2 tablespoons dried thyme, lightly crushed

 

Bake at 400 degrees in a preheated oven.

Thyme, salt, and pepper should be sprinkled on both sides of the chops. Place them on a baking pan.

Cook for 20 minutes, or until a meat thermometer inserted into the thickest portion of a pork chop registers 165 degrees. Curtain the chops with aluminum foil and set them aside for 5 to 10 minutes before dishing.

CABBAGE WITH BACON, ONION, & GARLIC

 

One such bacon and onion fried cabbage dish are salty, sweet, buttery, hearty, and delectable!

 

INGREDIENTS:

 

4 thick bacon bits, diced

3 tablespoons of butter

1 onion diced

6 garlic cloves, diced

1 head cabbage, diced

1 teaspoon Celtic sea salt

 

Directions

Using a sharp knife, cut the bacon into thick slices and cook until crispy. Set aside after removing from the pan.

In a large pan over medium-high heat, melt and soften the butter. Sauté until the onions are smooth and translucent in the pan, about 4 minutes. Turning constantly to prevent sticking or burning. Sauté until the garlic is aromatic and smooth, about 3 minutes. Mix the cabbage in the pan to coat it with butter. Sprinkle liberally with salt.

Allowing cabbage to cut in half for approximately 10 minutes, stirring sometimes to prevent scorching and allowing it to cook evenly. To the pan, place the bacon. When the cabbage has lost the majority of its volume and has begun to look glossy and slightly transparent. Then it is ready to enjoy!

Veggie Rolls

 

 

These lovely vegetarian buns are nutritional, light, and delicious! With this wonderful vegan recipe, you may eat all of the rainbow hues and obtain a variety of nutrients!

 

Ingredients

Rice paper rolls

1/2 cup of tender stem broccoli, steamed

1/2 cup of grated carrots

1/2 cup of tofu, lightly grilled

1 cup of grated beetroot

1 ripe avocado

A handful of coriander

A sprinkle of black sesame seeds

Peanut sauce to dip

 

Assemble all of your ingredients and split them into separate bowls so they are all prepared to go when it comes time to assemble your rolls.

Immerse one sheet of rice paper in a bowl of boiling water for a few minutes, or until it relaxes.

Take and place on a clean tea towel to collect some of the water. Move to a flat surface and start arranging your components into a sausage form, slightly off centeroff-center and towards you. Make your burrito-style wrap first by turning in the vertical sides of the entire sheet, and rolling up horizontally. Cut in half or leave whole. Continue until all of your fillings are gone, then top with some black sesame seeds.

CoreEats Mixes Review

 

From Pittsburgh, PA, I get to try some really healthy baking mixes today. They come from, CorEats Mixes, Inc., and are so easy to whip up, and the best part is they are healthy mixes we all can enjoy.

The story begins with a healthy journey that first started years ago when out of necessity to rethink food quickly became the focus. Even more distressing was discovering that the ostensibly "Healthy" food tasted more like paper than almost anything else. Working beyond the box, CoreEats discovered methods around conventional ingredients and seizing the freedom of eats n' treats for their family and ours, which rapidly became the focus.

CoreEats began utilizing basic, readily available, and healthful ingredients to replicate the treasured comfort dishes and staples. As a result, CorEats Mixes was born!

Now let me tell you about my day with CoreEats, a woman-owned company that came to be in 2020, and grows every day!

Everyone will enjoy CoreEats pancake and waffle mix, that is sweetened with monk fruit. A very easy-to-use mix that you can also use for waffles, crepes, and other recipes you can come up with. The mix is gluten-free, grain-free, dairy and soy-free, and has no preservatives. CorEats pancake and waffle mix is paleo, low carb, keto, and vegan friendly. The ingredient is real and you can pronounce them. Such as Almond Flour, Organic Arrowroot, Organic Coconut Flour, Cream of Tartar, Sodium Bicarbonate, Himalayan pink salt, and Monk Fruit. Contains tree nuts. Made in the United States. All you need to do for some delicious pancakes as I did was open the mix, and add the correct amount of milk, eggs, oil, and vanilla. And for my family and I, topped our pancakes with a melody of fresh fruit and homemade whip cream, and some real maple syrup. Just so light and fresh in every bite.

For dessert tonight I made the other two mixes that CoreEats sent over. The first was a yummy banana bread mix, that I made and then topped with a split banana to bake on top. This baking mix from CoreEats is also gluten-free, grain and dairy-free, soy and preservative-free. And everyone can enjoy it! This is a new mix from CoreEats and the ingredients are simple and real, like Almond Flour, Arrowroot, Organic Coconut Sugar, Cinnamon, Cream of Tartar, and Baking Soda, Himalayan Pink Salt, Nutmeg. Contains tree nuts. Made in the United States. In no time you have a wonderfully fresh and delicious dessert that is not only healthy but out-of-this-world delicious.

Moving on I could not wait to make CoreEats brownie mix. This too is gluten-free, grain-free, soy, and preservative-free. The sweetness comes from the ingredient of coconut sugar. The ingredients that give you a rich and luscious brownie include Organic Coconut Sugar, Dutch Cocoa, Organic Coconut Flour, Organic Flaxseed, Himalayan Pink Salt, Cream of Tartar, Baking Soda. Contains tree nuts. Made in the United  States. You will never know that this is a healthy chocolate brownie, it tastes like some Grandmom would make. You can get creative with all these mixes and use them for cookies and cakes, it's up to you. For my brownies, I topped them with chopped nuts for an extra crunch!

If you looking for alternative baking mixes that are not only healthy and delicious, head over to CoreEats, or find them on Faire.

 

You will be delighted at the freshness and delicious tastes!

 

www.coreatsmixes.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

food color additives

 

In ancient times, natural colors derived from vegetable and mineral sources were utilized to color meals. The ancient Egyptians, for example, utilized artificial colors such as saffron. Colors were added to serve as a visual indicator for quality, to seem more attractive, and to match customer expectations, just like they are now.

 

Nevertheless, the usage of food colors has been a long-standing issue for millennia. There seems to be evidence of early food coloring regulations, such as a 1396 French rule prohibiting the coloring of butter,  making it unlawful to add color to pastries. Whenever commercial interests were at risk, authorities could be fairly tough with regulation.

 

Even during Industrial Age, it was very popular to color sweets with deadly chemicals to make the sweets more attractive to youngsters. Magenta, fuchsia, violet, and a variety of blue and green colors swiftly followed, ushering in a new color industry. Similar colors were employed in a variety of other sectors, including food.

Ricotta strawberry French toast

 

Make your French toast summer-ready with fresh berries, ricotta, honey, and mint.

 

 

Ingredients

1 large egg, beaten

one cup milk

1 tsp vanilla extract

4 slices thick-cut white bread

2 tbsp butter

1/2 cup of ricotta

2 tbsp honey

10 strawberries some sliced, some halved

2 mint sprigs, leaves picked

 

Whisk together the egg, milk, and vanilla in a large mixing bowl. Soak one side of the bread slices in the liquid, then turn them over and soak for 1-2 minutes. In a large nonstick skillet over medium heat, melt 1 tablespoon of the butter and add two pieces of bread. Saute for 5 minutes, or until golden, then flip and cook for another 5 minutes. Transfer to a platter and fry the remaining two slices in the remaining butter.

 

Cut the bread in half diagonally and distribute the ricotta on each piece. Pour with honey and a sprinkling of flaky sea salt, then fan some sliced strawberries on the bread. Arrange the halved strawberries and mint on the platter.

Spinach Salad with Bacon and Blue Cheese

 

 

A traditional salad with chunks of bacon and blue cheese, as well as bits of thinly sliced onion, packed between a layer of baby spinach.

 

Ingredients

¼ cup extra virgin olive oil

3 tablespoons red wine

1 tablespoon Dijon mustard

2 teaspoons honey

salt and freshly ground pepper to taste

1 tablespoon warmed bacon fat reserved from cooking the bacon

8 cups baby spinach

½ cup halved and thinly sliced red onion

4 ounces crumbled blue cheese

1 cup bacon lardons  

 

Instructions

Combine the olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a large mixing basin. If using, whisk in the bacon grease.

Toss in the spinach and red onion to coat with the dressing. Scatter the blue cheese and bacon over the salad and gently mix. And enjoy!

Eggless Chocolate Cake

 

A basic eggless chocolate cake recipe from scratch a delicious, luscious chocolate cake. Whether you're looking for a delicious and delectable chocolate cake recipe without eggs, go no further.

 

CAKE INGREDIENTS

 

2 cups All-Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

2 Teaspoons Baking Soda

3/4 Cup Unsweetened Cocoa Powder

2 Cups Granulated Sugar

1 cup Vegetable Oil

1 Cup Hot Coffee

1 Cup Of Hot Water

1 Cup Milk

1/2 Cup Tofu Pureed

1 Teaspoon Vanilla Extract

 

FROSTING INGREDIENTS

 

1 Packet Organic Chocolate Icing Mix

1/4 Cup Hot Milk

1/3 Cup Soft Butter At Room Temperature

1/4 Teaspoon Vanilla Extract

A Pinch Baking Soda

 

PREPARE THE CAKE: Preheat the oven to 325°F for 15 minutes.

2 9-inch cake pans, greased and floured.

In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, cocoa, and sugar.

Create a well. Pour in the canola oil. Then comes the hot coffee concoction.

 

Pour in the milk.

Toss in the pureed tofu.

And a few teaspoons of vanilla extract.

 

Beat for 2-3 minutes on medium speed using an electric mixer.

Pour the mixture into two 9-inch cake pans equally.

 

Cook for 25 to 30 minutes, or when a wooden toothpick inserted into the middle comes out clean. Then put one pan on the middle shelf and another on the bottom shelf set the timer for 25 minutes. 

 

Allow the cakes to cool completely in the pans before extracting them from the pans.  transfer the cake to a wire rack after 20 minutes.

When icing, allow the cake to cool fully on a wire rack.

 

Frosting

Mix in the melted butter, boiling milk, vanilla extract, and baking soda. 

Using a hand mixer at medium-high speed, mix the mixture. If necessary, add a few drops of water/milk.

 

On top of the bottom layer, spread roughly 1/2 cup to 3/4 cup frosting. Spread it carefully with an offset metal spatula or plastic spatula, not with harsh strokes.

Then, cut the domed side up, arrange the second layer on top of the first.

Next, ice the sides of the cake with another 1/2 cup icing.

Finish by icing the top of the second layer.

 

 

Sugared Nuts

 

Sugared and spiced pecans, almonds, cashews, and even walnuts have long been a Holiday staple in many Southern homes. This is a quick and easy way to dress up regular nuts for a celebration, to give out as favors, or to include in a Holiday treat tray or special occasion gift basket. They're also tasty crumbled on top of savory foods and salads.

 

Ingredients

2 cups of salted almonds, or whole cashews, walnut or pecan halves

1 cup of granulated or coarse sugar 2 teaspoons of light brown sugar

1 teaspoon of kosher salt

2 heaping teaspoons of cinnamon

Dash of allspice

1/4 teaspoon of cayenne pepper

1 egg white

1 tablespoon of cold water

 

Heat the oven to 275°F. A baking pan lined with aluminum foil should be sprayed with butter or sprayed with cooking spray.

Combine the sugars, salt, cinnamon, allspice, and cayenne pepper in a mixing bowl until thoroughly blended. Combine the egg white and cold water in a mixing bowl and whisk until extremely foamy. Stir the nuts into the egg white and mix until well covered. Add the nuts to the sugar mixture using a slotted spoon, stir well, and scatter in a single layer on the baking sheet. Roasting at 275°F for 30 to 40 minutes, or until aromatic, stirring occasionally. Allow it cool completely on the tray, mixing several times to separate.

Creamy Tomato Rigatoni "Pasta Only"

 

This basic tomato sauce is enriched with a small quantity of heavy cream, creating a luxurious richness that adheres to the pasta without being too thick. Hand crushing canned tomatoes yields a unique blend of tomato pulp, chunks, and puree.

 

Ingredients

 

1/4 cup unsalted butter

1 cup chopped yellow onion

1 (28-ounce) can whole peeled plum tomatoes, tomatoes crushed by hand, and juices reserved

12 ounces uncooked rigatoni pasta

1/2 cup heavy cream

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1/2 ounce Parmesan cheese, grated

Chopped fresh flat-leaf parsley, for garnish

 

In a large Dutch oven over medium heat, melt the butter. Cook, turning periodically until the onion is soft and golden brown, approximately 5 minutes. Heat the tomatoes and their juices to a boil over medium heat. Reduce heat to medium-low and simmer, stirring periodically, for 30 minutes, or until ingredients combine and sauce thickens.

Next, boil the pasta in salted water until al dente, as according to package recommendations. Retaining 1/2 cup of the pasta boiling liquid, drain the noodles.

 

Combine tomato sauce, cream, salt, black pepper, and crushed red pepper in a mixing bowl. Fold in the cooked pasta to distribute. 1/4 cup at a time, adding saved pasta cooking liquid until desired consistency is obtained.

Distribute the spaghetti into four dishes; top with Parmesan and sprinkle with parsley.

Pull-Apart Apple Bread

 

Delicious Apple Bread Dessert is bursting with warm Autumn aromas. The soft pull-apart bread is topped with a butter spread, apples, cinnamon, and an incredible glaze.

 

Bread Dough

 

3 ½ cups all-purpose flour, sifted

3/4 cup whole milk

1/4 cup water

5 Tbsp unsalted butter, cubed

1/4 cup granulated sugar

2 large eggs

1 Tbsp active dry yeast

Apple Filling

 

8 Tbsp unsalted butter, 1/2 cup

½ tsp vanilla extract

4 cups apples, peeled and grated

2 tsp cinnamon

1/3 cup granulated sugar

Glaze

 

3 Tbsp unsalted butter, cubed

1/4 cup brown sugar, lightly packed

¼ tsp vanilla extract

2 Tbsp heavy whipping cream

1/3 cup powdered sugar

 

Encompass the following bread pans with parchment paper and butter or spray the sides.  Heat the oven to 350°F. Combine the butter, milk, water, and sugar in a small pot. Simmer, stirring constantly, until the milk is heated and the butter has melted.

Stir in the yeast once it has been sprinkled over the heated milk. Allow the yeast to activate and bubble up in the bowl for about 5 minutes. 2 beaten eggs, stirred in.

 

In a large mixing basin, combine the flour, make a well in the center, and incorporate the heated milk mixture. Knead until the dough is soft, flexible, and no longer adheres to your hands or the bowl. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour to develop.

Place the dough on a well-floured work surface. Lightly dust the top and roll it into an 18"x20" rectangle using a rolling pin.

 

Combine the butter and vanilla extract in a small bowl using a fork. Distribute the rolled dough with the butter in a uniform layer. Distribute the grated or diced apples equally on top. Scatter the cinnamon and sugar evenly over the dough.

Make 5 long, uniform strips out of the dough. Make squares out of the strips. Arrange the dough and divide it between the two bread pans, gently arranging the squares on their sides. Wrap pans with a cloth or plastic wrap and allows to rise for thirty min. Cook uncovered at 350°F for 25-30 minutes, or until the bread is golden brown. Leave the bread to cool fully before slathering it with the glaze.

 

How to Prepare the Sweet Bread Glaze: Melt butter, sugar, and vanilla in a saucepan over medium/high heat. Introduce to a gentle boil. Remove from the heat after adding heavy whipping cream and stirring to incorporate. Rest for a few minutes. When the glaze has cooled, stir in the powdered sugar. Allow the glaze to thicken before drizzling or spreading it over the cooled apple bread.

Pudding Fruit Salad

 

This version of ambrosia fruit salad, Pudding Fruit Salad, blends fresh fruit, canned fruit, and treats like marshmallows and vanilla pudding. This refreshing fruit salad with Cool Whip and pudding is a delicious compliment to any day.

 

You can choose what types of fruits you would like.

 

Ingredients

1 container (4 oz) refrigerated vanilla pudding

1/2 cup Cool Whip frozen whipped topping, thawed

1 cup seedless green grapes, halved

1 cup miniature marshmallows

1 can (11 oz) mandarin orange segments, drained

1can (8 oz) pineapple tidbits in juice, drained

1 cup fresh strawberries, sliced

 

In a clean mixing bowl, combine the pudding and whipped topping. Stir in the grapes, marshmallows, oranges, and pineapple gently. Fold strawberries lightly to coat. Serve immediately or refrigerate for up to 8 hours.

Chickpea Curry

 

Delicious curry couldn't be simpler to prepare. Besides, with only six components to gather, there's no reason not to create it.

 

Ingredients

1 Tablespoon coconut oil

3 Tablespoons red curry paste

1 can coconut milk

2 cups finely diced Yukon gold potatoes

1 can chickpeas, drained and rinsed

1 large red bell pepper, diced

 

Directions

In a wok or pan, heat the coconut oil over medium-high heat.

When the oil is heated, add the curry paste and mash it into it with a slotted spoon. Allow the paste to cook for 30 seconds in the oil.

Combine the coconut milk and 1/2 cup water or vegetable broth in a mixing bowl. Allow the liquid to come to a boil before adding the diced potatoes. Lid, decrease the heat to medium-low and cook for 10 minutes.

Combine the chickpeas and red peppers in a mixing bowl. Simmer for another 10 minutes, or until the potatoes are soft.

 

Corn Beef Hash

 

Corned Beef Hash is a TRADITIONAL breakfast dish composed with savory and salty corned beef, chopped potatoes, and onions.

 

Ingredients

 

4 tablespoons unsalted butter

1/2 yellow onion chopped

1 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

2 pounds russet potatoes peeled and diced

2 cups cooked corned beef shredded

water

 

Directions

In a large cast iron pan over medium heat, combine the butter, onions, potatoes, salt, and pepper and cook for 5-6 minutes, just until the potatoes appear to brown.

Mix in the corned beef and 2 tablespoons of water, then cover and steam the meat for 1-2 minutes.

Summer Beans With Garlic and Herbs

 

Green beans aren't often grilled like eggplants, onions, peppers, and zucchini, but there's something about the high, dry heat of the fire and the subtle aroma of smoke that enhances their snap and natural sweetness.

 

INGREDIENTS

½ cup extra-virgin olive oil

3 to 5 cloves garlic, finely chopped

1 teaspoon red pepper flakes

 Finely grated zest and juice of 1 lemon

½ cup chopped flat-leaf parsley

2 pounds any type flat beans or other summer green beans, ends snapped and strings removed

 Sea salt and ground black pepper

 Leaves from 3 sprigs of fresh basil

 Leaves from 3 sprigs of fresh mint

 

Using your grill, start a hot wood fire.   Place a few hardwood chunks beneath the grate over one or two of the burners on a gas grill. Heat one burner on high and the other burners on medium, adjusting the heat as needed.) Coat the grill grate with oil.

In a small saucepan, combine 1/4 cup oil and the garlic and simmer over low heat for 8 minutes, or until the garlic is aromatic but not browned. Remove the pan from the heat and set it aside to cool. Combine the red pepper flakes, lemon zest, and parsley in a mixing bowl.

 

Combine the beans and the remaining 1/4 cup olive oil in a large mixing basin. Toss with salt and pepper to combine.

Organize the beans on the grill directly or in a wire grill basket. 3 to 4 minutes, rotating with tongs, until browned and crisp-tender. 

Transfer the heated beans to the mixing bowl and toss with the garlic-parsley oil. Drizzle in a little lemon juice. Serve with basil and mint leaves.

30 Minute Mongolian Beef

 

To soak up all of the delectable sauce, serve this Mongolian Beef over rice or stir-fried noodles. Everything was completed in thirty minutes.

 

1 pound flank steak sliced against the grain and cut into 1/4 inch cubes

1/8 cup cornstarch

1/2 tablespoon sesame oil

1/2 tablespoon canola or vegetable oil

3 cloves garlic minced

1 teaspoon ginger minced

1/2 cup low sodium soy sauce

1/2 cup water

3/4 cup light or dark brown sugar

oil for frying

sliced green onions for garnish

 

Combine the beef in the cornstarch and set aside for 10 minutes while you make the sauce and heat the oil. In a large skillet, heat the sesame oil and canola or vegetable oil. Sauté for 1-2 minutes after adding the garlic and ginger. Combine soy sauce, water, and brown sugar in a mixing bowl. Bring to a boil and continue to cook for another 2-3 minutes. Place aside.

 

In the meantime, heat enough oil in a big wok or skillet with high sides to brown the meat. Heat the oil until it is hot but not burning. Add the meat, being careful not to overcrowd the pan. Brown the meat on each side for around 1-2 minutes. Retrieve with a slotted spoon and drain on paper towels. Toss the meat in the sauce to coat. Return the sauce to a boil and cook for 2-3 minutes, or until thickened.

 

Serve warm, garnished with green onions if preferred.