While not fully committing to a meat-free lifestyle, ‘Meatless Mondays’ seem to be catching on among Americans as a way to cut back with new research from Mintel revealing that the top reason US consumers use meat alternatives is because they occasionally like to have meat-free days (31%).
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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Monday, February 27, 2017
Sunday, February 26, 2017
How to Make Aioli (and Why It’s Worth the Effort)
The difference between Hellmann's mayonnaise and a homemade aioli is like comparing boxed macaroni with powdered cheese to a homemade macaroni casserole with cheddar, crusty on top and gooey inside. Store-bought mayonnaise is great for sandwiches or in tuna or pasta salads, but when you need this condiment to take center stage as a sauce, you want something more dreamy, more transportive. Aioli lifts your crab cakes, asparagus, deviled eggs, and fries to another level of heaven. As a sauce or dip, aioli can make or break your meal — not merely moisturize it. (more...)
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9 Vegan Sauces to Put on Everything
Going vegan can be a great way to make a healthy change by adding more vegetables and plant-based proteins to your diet. To fully embrace a vegan diet, you need to cut out anything that is made with animal products, including meat, fish, dairy, eggs and even honey.
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Saturday, February 25, 2017
How to Cook Kale
Kale us crazy, but we aren't over kale yet. By "not over," we mean most of us are either disgusted and flabbergasted by the popularity of the bitter green or we're still proud alumni of Kale University — and we're blending kale smoothies, baking kale chips, and tossing kale salad. That brings us to the point: how to cook kale. Of course you can cook kale many different ways, but you almost always start the same way. (more...)
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Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)
Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions.
This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside.
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Friday, February 24, 2017
17 Mardi Gras Recipes for Fat Tuesday
Join the parade of good times, Dixieland jazz, dancing, and of course: drinking and eating. Everyone can partake in the revelry of Mardi Gras, even though this Fat Tuesday is the last official chance for Catholics, especially those in Louisiana, to live it up before Lent begins. More than a million people will flock to the French Quarter in New Orleans to celebrate Mardi Gras, and chances are they’ll be washing their liquor down with some of the city’s legendary Cajun and Creole cuisine. We can’t all take the pilgrimage down to the Big Easy for the event, but the holiday’s a good excuse to celebrate New Orleans food no matter where you live. Need a little menu inspiration? We’ve got just the thing to whet your appetite.
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Shrimp Gumbo with Andouille Sausage
It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux.
My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.'”
Now, these women certainly did not have the same mother, but they shared the same story. I’m guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old!
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