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Tuesday, January 21, 2020
11 Wing Recipes to Make Your Super Bowl Soar
Wings and football go hand-in-hand, but when it comes to the Super Bowl, you really want those wings to take flight. We have just about every cooking method covered and so many different flavors to choose from! These recipes are sure to take any party to new heights!
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5 Rules for the Best Tofu You’ll Ever Eat, According to Vegetarian Chefs
Tofu gets a bad rap as a flavorless hippie food. Far too many people botch the preparation and end up with spongy bland blobs, but that doesn’t mean tofu’s to blame. These 5 rules for the best tofu you’ll ever eat will prove that point.
Look, tofu isn’t like other proteins. The delicate soy-based ingredient must be handled with care. You can’t just chop it up, sprinkle on some salt and pepper, and toss it in the oven, expecting it to taste good. There’s an art to cooking tofu, and once you learn it, you’ll see how this versatile ingredient can take on a tender texture and pack a punch of flavor.
Related Reading: 12 Easy Ways to Eat a More Plant-Based Diet
Want to learn how to make tofu that actually tastes good? We asked vegetarian chefs to reveal their secrets to making insanely delicious tofu. Here are their tips and tricks.
1. Buy the Right Type of Tofu
The biggest mistake people make with tofu happens not in their kitchen, but at the grocery store. They buy the wrong type of tofu for their dish. Tofu comes in a few varieties based on their density, ranging from silken to regular, firm, extra firm, and super firm.
“Each type has its own purpose, and it’s not one size fits all,” said Suzannah Gerber, vegan executive chef at Haven Foods and author of “The Plant-Based Gourmet: Vegan Cuisine for the Home Chef.”
Silken tofu, commonly used in miso soup, easily blends into things like custards and creams, she explained. Regular tofu works well for a crumbly scramble, while the firmer varieties can be fried, sauteed, or baked into chewy meat-like protein. Make sure you get the right kind of tofu for the dish you plan to make.
2. Get the Water Out
Amazon
Tofu typically comes packed in a container of water that keeps it fresh. While you can simply drain and use silken tofu as is, you’ll need to get the water out of the firmer varieties if you want them to taste good.
“Pressing tofu is key in getting the best texture and firming it up for cooking,” said Amy Webster, a vegan chef who works with the Humane Society of the United States to train food service professionals at schools on cooking plant-based cuisine.
To press tofu, you can wrap it in a clean dish towel or paper towels and put it between two heavy objects (I use bulky cutting boards) for at least 30 minutes. You can also get fancy with a device specifically designed for pressing tofu (like this one from Amazon).
A lot of veg chefs also swear by freezing tofu overnight after it’s pressed to give it a more meaty texture before cooking, but this is optional.
After it’s pressed, cut your block of tofu into medium-size cubes (I usually slice it in half length-wise, then cut each side into 16 equal-size pieces) to get it ready for cooking.
3. Make an Awesome Marinade
Chowhound’s Easy Asian Broiled Tofu
Marinating tofu can give it flavor from the inside out. But what should you marinate it in? The answer depends on which veg chef you ask, and comes down to whatever flavors you prefer.
“I like tofu best with Asian flavor profiles: ginger, garlic, shoyu, citrus, and sesame oil all work great,” said Ann Ziata, a plant-focused chef-instructor at the Institute of Culinary Education.
“I focus on enhancing the tofu with umami, so I’ll marinate it in soy sauce and a touch of liquid smoke,” said chef Caroline Concha of Mohawk Bend, who turned the entire menu at Beelman’s pub vegan.
Related Reading: 12 Delicious Vegan Sauces to Put on Everything
“My go-to tofu marinade is soy, rice vinegar, maple syrup, and grated garlic,” said Colada Shop’s chef Mario Monte, who is a vegan.
Experiment with hot sauces, citrus juices, salad dressings, herbs, and spices to get the flavor you’re looking for, and let the tofu sit in the marinade for at least two hours (or longer, if possible!). Then, pop the tofu on a lightly greased baking sheet and put it in the oven at 400 degrees for 35-40 minutes, flipping halfway. Your efforts will pay off in highly flavorful cubes that can be added to salads, stir-fries, ramen, or simply eaten on their own.
4. Rub It With Spices—and Cornstarch
Chowhound’s Grilled Tofu Torta
While a marinade can help tofu develop flavor from within, tossing it in spices and other substances can enhance the texture and taste of tofu externally. Cornstarch helps it crisp up.
“For spicy tofu bites, remove tofu cubes from a hot sauce marinade and toss them in cornstarch seasoned with salt, garlic powder, and paprika, to make them extra crispy,” suggested Stephany Burgos, a vegan and executive chef at The Wilson. “Heat the pan, add about a half inch of oil and shallow fry the tofu. Once crispy, remove the tofu from the pan and toss it in some of the leftover marinade.” You could also skip the marinade entirely, and instead use a dry spice rub and pan-sear the tofu for a crispy treat, said Guy Vaknin, executive chef at Beyond Sushi.
5. Play Up the Creaminess
Soft tofu can transform into creamy goodness when blended with other ingredients.
“Tofu can be puréed in a high speed blender with garlic, vinegar, mustard, spices, herbs, chipotle adobo, miso paste, or whatever appeals to you to make a delicious creamy salad dressing, spread, or dip with virtually no fat,” said Hope Bailey, executive chef at plant-based catering company Pink Salt Cuisine.
Silken tofu can also be turned into a dairy-free substitute for ricotta by putting it into a food processor with garlic, olive oil, sea salt, and rosemary, said chef-instructor Olivia Roszkowski, who specializes in plant-forward cuisine at the Institute of Culinary Education. Toss it atop pasta, pizza, or toast, and enjoy!
Check out our tofu recipes for even more inspiration, and put your newfound expertise to work.
Related Video: Take a Look Inside a Tofu Factory
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Monday, January 20, 2020
Cream of Mushroom Soup
This easy homemade cream of mushroom soup is creamy without a lot of cream! It's made with loads of mushrooms and that's about it. So quick and easy, you'll never buy the canned version again.
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Chicken Udon Soup with Bok Choy
Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. Put it all together in a bold broth layered with ginger, toasted sesame oil, and soy sauce and you have a delicious dinner ready in 30 minutes—start to finish.
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Pressure Cooker Corned Beef and Cabbage
Corned beef and cabbage is a classic St. Patrick’s Day meal. Make it even easier by cooking the corned beef, cabbage, carrots, and potatoes in the Instant Pot or pressure cooker.
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12 Healthy Cooking & Pantry Essentials to Keep on Hand
Eating healthy can be pretty overwhelming—so daunting, in fact, that you decide to ditch the whole idea all together. But don’t do that just yet. After all, your body and mind deserve nutritious fuel, and it’ll all pay off in the long run.
Maintaining a healthy diet, no matter which one you decide is best for you (keto, paleo, Whole30—oh my!), doesn’t have to be incredibly complex. And we’re willing to bet that equipping your kitchen with these tools and food items will make your quest easier, even if your sole goal is to stop eating so much processed food.
Related Reading: 11 Healthy Diet Tips to Keep You on Track All Year
Healthy Cooking Tools
This equipment will make it easier to stick to healthy eating resolutions of all kinds.
Cuisinart Mini Food Processor, $37.49 on Amazon
Amazon
It’s perfect for making things like tomato sauce, pesto, guacamole (yes please!), hummus, and even homemade baby food. You can throw some nuts in there to chop them for salad or granola, or keep blitzing to make them into nut butter. It’s always good to know exactly what goes into each item of your food, especially without having to navigate a complicated nutrition label ingredients list.Buy Now
OXO Good Grips Handheld Spiralizer, $12.95 on Amazon
OXO
We’re not here to villainize regular pasta. But, in general, whenever you can put more veggies into your system, it’s a good thing. With this tool, you can whip up some noodles made from zucchini (known as zoodles), beets, sweet potatoes, carrots, and more. Mimic a delicious pasta experience without being too carb heavy. Buy Now
Duo Novo Instant 6-Quart Pot, $55.99 on Amazon
Instant Pot
This one is a game changer. It has seven different functions (yes, seven!), including serving as a slow cooker, steamer, and a pressure cooker. It’s great for making big batches of soup, chili, and your favorite oatmeal recipe, as well as beans, whole grains, and hard-boiled eggs. See our Instant Pot meal prep tips for more ideas on making the most of it. And consider adding a Mealthy CrispLid to turn it into an air fryer when you’re craving healthier fried food.Buy Now
NutriBullet Blender, $57.16 on Amazon
NutriBullet
The NutriBullet’s biggest strength is smoothies, which are a great way to start off your morning, refuel after a workout, and jam pack your system with fruits and vegetables. It’s compact and easy to clean. While smoothies are a very common use for it, NutriBullets can also make soup, and with the milling blade, it even makes nut butter.Buy Now
Citrus Zester and Cheese Grater, $9.97 on Amazon
Amazon
Adding a little zest to your food can create a whole new flavor profile, as can grating a little bit of cheese on top of your pasta (zoodles or regular) or salad. And, yes, it’s perfectly fine to consume cheese in small doses. Unless, of course, you’re allergic or vegan. Use it for grating garlic to liven up your dinner too (and support heart health).Buy Now
Staple Pantry Items
Keep these ingredients on hand to foster healthy eating habits too.
Spices
Chowhound
Spices make the cooking world go round. There are just so many ways to use and combine them—from baking chicken with salt and paprika, to making taco seasoning, to throwing some cinnamon in your coffee grounds before you hit brew.
They’re a fabulous way to add flavor without increasing calories. If your spice cabinet is a little bare, we suggest starting with: salt, pepper, cinnamon, garlic powder, smoked paprika, crushed red pepper flakes, and cumin. Work your way up to blends like za’atar and Chinese five spice powder.
YouCopia Chef's Edition SpiceStack 30-Bottle Spice Organizer, $39.99 on Amazon
A compact storage solution for lots of spices.
Oil and Vinegar
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Two absolutely essential items in every kitchen. Not only can you cook with each, but you can also use them for dressings and sauces. Canola oil is good to cook with, though it doesn’t have much flavor. For that, go with extra virgin olive oil (or EVOO).
Chef's Planet Glass Oil Decanter, $24.99 on Amazon
One of the Chowhound community's top picks for olive oil dispensers.
As far as vinegar goes, try balsamic or red wine vinegar for jazzing up veggies and salads. Rice vinegar is nice if you like to cook Asian dishes, and white vinegar is good for pickles but otherwise best suited for cleaning.
Canned Legumes
Chowhound’s Indian Chickpea Curry with Spinach
Legumes—specifically beans and chickpeas—are extremely affordable and chock-full of nutrients. Cook them up whole with some of your favorite spices (try easy oven roasted chickpeas or this Indian chickpea curry), add them to vegetable stew for extra protein, or pop them in a food processor to make things like black bean burgers and hummus.
SimpleHouseware Stackable Can Rack Organizer, $19.87 on Amazon
Maximize pantry space and keep things organized with this can storage rack.
Rolled Oats
Chowhound
With tons of protein and fiber, oatmeal should be a regular breakfast choice, as long as you stay away from the versions full of sugar.
Oats are quite versatile, too. You can add them to a smoothie, make homemade granola, or turn them into gluten-free flour. They can even be part of a veggie burger. Endless oat-pportunities, you know?
Related Reading: Savory Oatmeal Recipes to Try for Breakfast, Lunch, or Dinner
Other Dry Grains
Chowhound
Grains are a great meal base. In addition to oats, farro and quinoa are great healthy options. And, yes, you can keep some whole wheat pasta on hand, too. Again, pasta is not the enemy, especially in the correct portion sizes. In fact, it’s a good way to fit in some fiber and protein.
Popcorn Kernels
Chowhound’s Paper Bag Popcorn
Healthy snacking can be difficult. Carrot and celery sticks can get boring quickly. That’s where popcorn comes in. A low-calorie, low-fat option, popcorn is a great snack choice. You just need to be mindful of how you make it and what you put on top of it. Air popping is the best way to go, and you definitely don’t want to drench it in butter or oil. If you don’t have an air popper, try Chowhound’s paper bag popcorn recipe. (Then flavor it with black sesame and mustard or spicy cinnamon.)
Nuts
Chowhound
Choose your favorite nut or make a mixture. Full of healthy fats, you just want to watch how many you consume. And while they’re fine on their own, they can also be a nice crunchy addition to oatmeal or salads, or ground into a healthier flour option. If you buy in bulk, store them in the fridge or freezer to keep them fresh.
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