Continue reading "How to Cook One Flexible Dinner That Makes Everyone Happy" »
from Simply Recipes https://ift.tt/2LzoYlu
via IFTTT
Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Tuesday, August 28, 2018
How to Cook One Flexible Dinner That Makes Everyone Happy
A few simple tweaks during dinner prep means that you can make one meal that everyone will eat. The trick is to customize as you go!
from Simply Recipes https://ift.tt/2LzoYlu
via IFTTT
from Simply Recipes https://ift.tt/2LzoYlu
via IFTTT
Monday, August 27, 2018
Please, Bug Out: 8 Things You Should Know About Cooking with Bugs
The sticker shock of eating bugs has worn off. Western civilization may pride itself on its culinary heritage and prowess, its forward-thinking innovations in the gastronomic arena, but the fact remains that there’s major food tradition that 80 percent of the world’s population celebrates that we don’t: eating bugs.
While we have definitely been coming around to the concept in recent years—assisted, no doubt, by the the fact that the U.N. Food and Agriculture Organization has encouraged it as the sustainable protein choice for our planet’s future—we’re definitely behind the learning curve. Sure, insects are now popping up at well-respected restaurants in Chicago and you can even find chili-lime roasted chapulines (a.k.a. grasshoppers) on sale at Seattle Mariners games as a beer nut alternative, but we’re still way behind in terms of insect cookery being less of a novelty and more a part of everyday life.
To that end, SmithsonianChannel.com and the Smithsonian Earth App are debuting a new six-part series called “Bug Bites” (premiering Monday, Aug. 27) that chronicles biologist and food-lover Haley Chamberlain Nelson as she partners up with experts to learn about cooking with bugs. And to celebrate, we chatted with one of the show’s stars, chef and cookbook author David George Gordon, better known as The Bug Chef, about the insect culinary arts. Here are eight cool things we learned.
Beware of Bright Colors: The-Can-I-or-Can’t-I Rule of Thumb
According to a report published in 2013 by the U. N. Food and Agriculture Organization, there are nearly 2,000 species of edible insects on the planet. As much as we like having a lot of options to consider, one crucial question remains: How are supposed to know which of all the insects out there are actually included in the 1,900+ item menu? For that, Gordon has a handy rule of thumb: If it’s brightly colored, don’t eat it. “The easiest rule is that insects that are brightly colored, like a ladybug, are not good for consumption. In bug language that means, ‘don’t eat me, I don’t taste good.’ Bugs that blend in naturally, they need the camouflage because they taste good.” But, aside from color, “most bugs aren’t a problem unless they’ve been eating some kind of poisonous plant or pesticide.”
Live Longer
Bug-Eating Beginner? Try Crickets
Feeling a little intimidated by the idea of learning how to cook with insects? Consider crickets your “starter” or “gateway” bug. According to Gordon, “it’s pretty hard to mess up cooking with crickets. You can’t overcook them because they armor over their entire body; they’re sealed up, there’s no way for moisture to escape.” And, bonus, he adds this pro tip: “Buy week-old cricket nymphs instead of adults. They don’t have their wings and are less crunchy and more tender.” (Apparently Conan O’Brien said they tasted like veal when he tried them on his show.)
Solutions for the Squeamish
Still a little squeamish about the idea of eating bugs? No judgment. Dip your toe into the insect culinary arts by opting to start off with processed products that have less of a visual “ick” factor like cricket or mealworm flour, black ant powder, or grasshopper salt. There are also a lot of companies now that make insect-based energy bars, chocolate bars, and protein powders if you’re less into the DIY cooking thing.
Ice, Ice, Baby: Buy Flash-Frozen or Fresh and Then Freeze
If you’re in the market for edible insects, Gordon says that “the easiest thing is to go online and start noodling around. Entomo Farms in California, for example, just raises millions of crickets for human consumption. It’s a little nuts but you can even find gluten-free crickets online.” While he notes that while a lot of bugs—caterpillars, beetles, grasshoppers, crickets, etc.—are sold dried purely out of ease of shipping, he likes to buy fresh or flash-frozen. It’s important, though, that if you do buy fresh, freeze the insects first and then sort as freezing is the most humane way to kill them. Aside from shopping online—EntoMarket and Rocky Mountain Micro Ranch are favorites—he also recommends looking for edible bugs in hispanic markets, the frozen foods section of Asian markets, and in herbal medicine shops in international districts.
Good for Your Daily Dose of Vitamins, Minerals, and More
Proponents of eating bugs are quick to talk about the associated health benefits, and with good reason. “All are incredibly rich in protein,” explains Gordon, “the same amount as in ground beef.” He notes that crickets are rich in calcium and omega 3, termites have a ton of iron, and that bee larvae are high in vitamins A and B. But that’s not all: “In China, black ants are sold as medicine. They increase sexual vigor and are basically like a natural Viagra; They also are supposed to slow the aging process. You could try them in a pear salad, they have a very complex flavor, think of it as putting pepper on your salad.”
Heritage Radio Network
Let the Flavor Be Your Guide
When it comes to cooking with bugs, it seems that flavor profile is a more important consideration than technique or method (though Gordon warns that caterpillars will pop in a wok). Grasshoppers and crickets are more neutral in flavor, and therefore are great for showcasing whatever seasoning you give them, whereas something like bee brood are described as having a similar taste to almonds or peanuts. And flies that develop on cheeses will take on the flavor of their host, while other flies that grow around water habitats might taste like fish or duck. Stinkbugs, ironically, add an apple flavor when used in cooking. Long story short, do your research on the flavor of your chosen insect before assigning it a recipe.
Shellfish Allergy? Stay Away
Fun fact: If you suffer from a shellfish allergy, your “Cannot Eat List” also includes insects. Both shellfish and insects are classified as arthropods, having an exoskeleton and segmented bodies, and have proven to share some common allergens. So to be on the safe side, let’s just say if you have some not-so-pleasant reactions to eating shrimp, crab, and lobster, it’s probably a good/safe idea that you abstain from the entomophagy (a.k.a. eating bugs) trend.
The Sustainable Choice
At the very least, we should all be able to get behind and support the idea of eating bugs for the sheer fact that it’s actually a very sustainable, good-for-the-planet thing. “What’s so funny is that we have this culture of disliking bugs and yet if we didn’t have insects the planet would grind to a halt in a couple of weeks. Not only are they a superfood, but they’re very easy to raise and require a lot less resources, food, and water than more common livestock like chickens or cattle.”
Related Video: Try Edible Insects at this Authentic Mexican Eatery
from Food News – Chowhound https://ift.tt/2wjxbpn
via IFTTT
What Is the Difference Between Mozzarella and Burrata?
When it comes to summer cheeses, mozzarella and burrata rank among the best. Both are semi-soft, white, and Italian in origin, but in addition to being incredibly delicious, they’re also really, really easy to mistake for one another. If you’re constantly confusing the two, it’s okay! We’re here to help sort through all the curds and whey—here’s what makes them unique in their own right.
Let’s start with mozzarella. Whether you’re topping a pizza or making a Caprese salad, this cheese always comes in handy. Unlike a lot of varieties of cheese, mozzarella is not aged and is best eaten right after being made. When made fresh, it has the most amazing texture. At it’s best, it’s moist and elastic, but not rubbery and has just enough stretch to pull apart with your fingers. Mozzarella is commonly made with cow’s milk, but it can also be made from water buffalo’s milk, which is a rarer and more expensive variety.
As for burrata, well this cheese takes mozzarella to the next level. While partially made from mozzarella cheese, burrata is so much more than that, which makes it the most deceptive of the cheeses. It consists of an outer shell of mozzarella, but like the old saying goes, it’s not what’s on the outside that counts. It’s all about the inside, which is hollowed out and filled with soft curds and cream. Burrata literally translates to “buttered” which should give you a sense of its rich, decadent flavor. Seriously, this cheese is so filling you can make an entire meal out of it. Just pair it with a crusty loaf of bread of bread and tomatoes and you have dinner. Or at least I do.
If you’re looking for some inspiration on how to enjoy these cheeses, beyond crostini, look no further than the recipes below!
Chowhound
If you’re looking to pair mozzarella with summer fruit, it doesn’t get any better than peaches. This deceptively simple salad combines the mild cheese with the stone fruit for unparalleled flavor. Get our Peach Caprese Salad recipe.
Burrata Cheese with Slow Roasted Tomatoes and Olive Oil
Heartbeet Kitchen
It doesn’t take much more than olive oil and cherry tomatoes to make burrata shine. Check out this recipe for Burrata with Roasted Tomatoes and see for yourself.
Baked Radicchio and Mozzarella Pasta
Chowhound
Try this baked pasta dish in lieu of lasagna. The addition of leafy vegetables adds layers of flavor and texture to an already robust dish. Get our Baked Radicchio and Mozzarella Pasta recipe.
Caramelized Onion Carbonara with Brussel Sprouts and Burrata
Yes to Yolks
When it comes to creamy comfort food, nothing tops this pasta recipe. Because bacon, brussels sprouts, and burrata make everything better. Check out this recipe for the ultimate Carbonara dish.
Pasta Salad with Spinach, Olives, and Mozzarella
Chowhound
If you want something a little lighter, try this pasta salad. It’s full of veggies, but still has the pivotal inclusion of cheese. Get our Pasta Salad with Spinach, Olives and Mozzarella recipe.
from Food News – Chowhound https://ift.tt/2wjUC1T
via IFTTT
Mom’s Ground Turkey and Peppers
The mother of ground turkey recipes, this 1-pot family classic is quick and easy! Sautéed ground turkey with onions, garlic, bell peppers, and seasoned with chipotle chili.
from Simply Recipes https://ift.tt/2whSdo4
via IFTTT
Continue reading "Mom’s Ground Turkey and Peppers" »
from Simply Recipes https://ift.tt/2whSdo4
via IFTTT
Get Recipe!
8 Unusual Trail Mixes to Serve at Your Next Party
Healthy Nibbles and Bits
Not to dump on the culinary traditions of previous generations but come on guys…GORP? Really? Is that the best you can do?
It’s not that “good old raisins and peanuts” don’t taste good together, or that they won’t keep you from getting the hanger pains on a long hike to the campgrounds, it’s just that we’re living in a food lover’s golden age and we do better when it comes to our trail mix game.
Sure, adding in crunchy cereal and sweet chocolate M&Ms is a step in the right direction, but what about taking it another step further? Just think, for example, of how some of the flavors of your favorite dishes can inspire a whole new age of next-level snack mix. Just think of the possibilities. Pizza? Yup. Tacos? Sure. Barbecue? Definitely. Ice cream? Why not. Check a few of our favorite food-inspired trail mix recipes below.
The Beach House Kitchen
Several years ago I became good friends with a Baltimore native and, as a result, became privy to a great culinary truth my Texas upbringing simply hadn’t covered: Pretty much everything tastes better with Old Bay on it. Boiled crabs (obviously); Popcorn; Grilled meat/fish/veggies; Cheese pizza…it even works well sprinkled lightly over vanilla ice cream. And, as this recipe proves, it’s also a great way to add some zesty-salty-savory flare to your routine trail mix game. Try this Old Bay Tail Mix recipe.
Hungry Enough to Eat Six
Want to get more barbecue out of your barbecue? Snack on this vinegary barbecue sauce-tossed snack mix while you fire up the grill and wait for the finger-lickin’ goodness to begin. Try this Spicy Barbecue Snack Mix recipe.
Buffalo Cheddar Ranch Chex Mix
Iowa Girl Eats
Football season is fast-approaching, which usually means buffalo sauce is about to start its months-long starring residency in your fridge and culinary repertoire. And as much as we love and respect a well-made batch of fiery-tangy buffalo wings, it turns out the bold flavors also do wonders to liven up a bowl of homemade Chex snack mix. Try this Buffalo Cheddar Ranch Chex Mix recipe.
Brown Butter Furikake Chex Mix
Healthy Nibbles and Bits
Here’s a combination you probably never thought would see daylight: Sushi and trail mix. No, don’t worry, we’re not suggesting you chop up some raw fish and toss it in with your favorite blend of nuts and crunchy cereal (although, think of the added protein…). This fun take on the all-American snack classic adds soy and furikake–the traditional savory Japanese rice, fish, and vegetable seasoning—to the hard-to-resist combination of pretzels, chex, and mixed nuts. Try this Brown Butter Furikake Chex Mix recipe.
Around My Family Table
Don’t feel like bringing all the necessary fixings for top-notch tacos on your camping trip? (Perishable essentials like sour cream and guacamole might be especially tricky, for example). Instead, consider this crunchy taco-inspired trail mix featuring a mix of Bugles, Fritos, cashews, and pepitas tossed with butter, chili powder, and cumin. We also wouldn’t be opposed to seeing what happens when you mix in your favorite hot sauce (just sayin’). Try this Crunchy Taco Trail Mix recipe.
Kitchen Concoctions
As high-tech as food delivery apps have gotten, we still haven’t quite reached a place where you can order in a large pizza while on your big hiking trip. One clever solution to keep the craving at bay? This savory snack mix that calls for mini pepperoni, Italian and dry spaghetti sauce seasonings, and Parmesan cheese to help conjure the real thing. Try this Pepperoni Pizza Trail Mix recipe.
Eating Bird Food
Since bringing ice cream on the hike isn’t an option, satisfy your sweet tooth with this dessert-inspired (but still relatively good-for-you) trail mix featuring banana chips, almonds, peanut butter chips, chocolate chunks, and coconut flakes. Try this Chunky Monkey Trail Mix recipe.
Like Mother, Like Daughter
Just in case s’mores around the campfire aren’t enough, try packing a baggie of this sweet snack mix that recreates the iconic dessert by combining mini marshmallows, chocolate chips, Golden Graham cereal, and mini pretzels. It may lack the thrill of trying not to set your marshmallow on fire, but it tastes just as good as the real thing. Try this S’mores Snack Mix recipe.
Related Video: How to Make S’mores Trail Mix
from Food News – Chowhound https://ift.tt/2LwIu26
via IFTTT
Liven Up Your Labor Day Veggie Tray with These Unique Dips
It’s still summer, so Labor Day menus can lean heavily on burgers and hot dogs, but you probably want an appetizer or two to nosh on while everything else cooks. Dips are always welcome, and classics like queso and spinach artichoke dip never go out of style. Still, if you want to try something new, we’ve rounded up a dozen delectable—and different—dips.
Put out a plate of raw veggies and chips and a pitcher of sangria and your guests will be happy to wait while you fire up the grill—but don’t take too long, because it’s pretty easy to make a meal out of these delicious, hearty dips all on their own.
Well Plated
Actual mashed potato, crisp bacon, sharp cheese, and chives make this Greek yogurt and sour cream dip eat like a meal. Choose sturdy potato chips for dipping and try not to think about the double whammy of carbs. Get the recipe.
Cooking and Beer
Mayo, cumin, chili powder, and cotija cheese slathered on grilled corn is a classic Mexican street snack (elotes), and it translates ingeniously to a dip. Feel free to add a squirt of lime, and even grill the corn and jalapeño before folding them in. Corn tortilla chips are a natural partner, but bell peppers’ sweetness would be brilliant too. Get the recipe.
The Gunny Sack
If you’re looking for a meatier appetizer, this dip blends shredded barbecue pork with plenty of cheese. This is no time for carrot sticks, but smoky sweet potato chips would work (and hey, they’re technically a vegetable). Get the recipe.
An Affair from the Heart
A blend of minced onions and garlic, sesame and poppy seeds, and caraway mixed into cream cheese (naturally) and sour cream makes a perfect dip for bagel chips, but it’s light enough to work well with raw veggies too. Consider folding some chopped smoked salmon into the dip if you’re a lox lover. Get the recipe.
Show Me the Yummy
Loaded pizza dip with pepperoni, sausage, and olives is like a supreme pie with extra-extra cheese. The crust comes in the form of whatever carbs you dip. Or you could go with cauliflower. Get the recipe.
Damn Delicious
Your favorite Chinese-American delivery app makes a brilliant dip (and is a nice update on the classic hot crab dip). Unlike what you find in the takeout container, this contains real crab, not krab-with-a-k. And the warm cream cheese is joined by white cheddar and parmesan, with homemade wonton chips for scooping it up. Get the recipe.
Closet Cooking
If shrimp is more your speed, this garlicky cheese dip with white wine and lemon juice is a thing of beauty. Slices of toasted baguette are probably best for dipping, but even celery will taste amazing as a vehicle for this. Get the recipe.
Culinary Hill
Your favorite sandwich (the Reuben, of course) gets deconstructed into a warm, gooey dip full of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. Serve with rye crackers and carrot sticks. Get the recipe.
Chowhound
Buffalo sauce, chicken, and blue cheese are perfect in pretty much any form, including this wings-inspired dip. It’s definitely too good to reserve just for football season. Carrot sticks and celery are the obvious choice on the side, but try lightly roasted broccoli too. Get our Buffalo Chicken Dip recipe.
Lemon Tree Dwelling
Creamy alfredo sauce, three kinds of cheese, and tender chicken combine into a dip you could almost eat with a fork. Diced tomatoes and basil make a nice fresh contrast scattered on top, and you could mix cooked spinach into the dip itself to sneak in some more vegetables if you wanted. Scoop it up with garlic bread sticks if you’re feeling especially indulgent. Get the recipe.
Creamy Skillet Cheeseburger Dip
The Chunky Chef
Do dill pickle dip one better and add ground beef, bits of bacon, and plenty of cheese, then warm it up until it’s gorgeously gooey. Any standard dipper would work here, but it does seem like the perfect time to break out some crisp French fries…. Get the recipe.
Related Video: How to Make Muffaletta Dip
from Food News – Chowhound https://ift.tt/2MPPzjb
via IFTTT
Subscribe to:
Posts (Atom)