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Crispy Tempura Prawns with Spicy

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27. júna 2018

Back when Mike and I first started going out, one of our favorite things to do was eat, of course. I was obsessed with izakaya and Japanese drinking food. One of our must-order dishes was ebi chili mayo, essentially crispy prawn tempura served with a spicy mayo. The crispiness of the prawns goes perfectly with the creamy spicy mayo. This recipe seems like it’d be finicky, but it really isn’t. If you’ve deep-fried before you’re basically good to go. It’s an impressive starter or side to make at home, no dressing up and going out needed. Any restaurant-style food I can make at home in sweatpants, hair tied, chillin’ with no make-up on is a good thing.

If Rainbow Roll-Up doesn’t give you some association with a packaged, neon-colored fruit leather situation all wrapped up in a little paper coil, then who are you even? I’m having a moderately hard time separating these from the single greatest snack food of my childhood. This is not that kind of rainbow roll-up, though. This is a rainbow roll-up that can earn the word DETOX in front of it, thanks to yummy and nutritional powerhouse foods like: carrots. chickpeas. curry. red cabbage. peanuts. dark leafy greens.  Where my mushroom lovers at?! I know you’re here and I know you’re ready for this romantically heavy fork-twist of creamy mushroom fettuccine.

This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it’s still winter and you’re going to stay in yet again for a date night, this would be it. Silky smooth noodles coated in just the right amount of luxurious sauce, speckled with garlic-buttery pan-roasted mushrooms. Oh yes we did. Bring it in. Group hug. Here’s how this is going down.

First: We garlic-butter the pan – and how much do you love the term garlic-butter as a verb? A little garlic, a little butter, preferably Land O Lakes® salted, sweet cream butter. Because, some butter just tastes better, you know?

Second: We throw in the mushrooms, and our garlic butter mushrooms become a creamy sauce. Add a little cream, add the rest of the butter (again, high quality, good-tasting cream and butter go a long way here which is why we are using Land O Lakes® for both). Now just stand there and watch, mesmerized, as it melts together. Very important step. Season with salt and pepper, and that’s literally all there is to it.

Finally: We toss our creamy sauce in with the hot fettuccine. A handful of finely grated Parmesan here and a little bit of reserved pasta water there are going to help the consistency get just right. As in: creamy, but not gloppy; luscious, but not overwhelming. At this point I recommend just grabbing your tongs and tossing it all around again and again and again and watching with pure delight as it all comes together. It’s hot, steamy, and SO GOOD. Honestly, this is mega date night material.

Finishing touches: Parsley (always! need that green) and a dusting of fresh cracked black pepper. If you want to be especially fancy – it is date night, after all – you can add a drizzle of truffle oil (!!) to the pasta. Just a tablespoon or two will do the trick.

And suddenly you’re working with restaurant-level deliciousness in a matter of 30 minutes or less. Recommended eating scenarios include as a side for some nice pan-seared chicken or steak, as its own thing with a green salad to fill out the plate, or literally straight out of the pan as you stand in the kitchen in your sweats. I mean, I don’t want to make assumptions about your date nights, but I am Team Fettuccine in Sweats for life.

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Cambodian Style Fried Chicken Wings

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27. júna 2018

There’s a restaurant in Vancouver that’s known for its fried chicken wings. It’s a hole in the wall kinda joint in Chinatown, where you have to line up for hours, usually in the rain, for your hit of chicken wing crack. When I’m in Vancouver, you’ll find me there most rainy nights. I’m not quick sure what makes their wings so addictive, but I’m pretty sure it’s a mix of MSG and sugar.

I skipped out on the powdered MSG, only because I don’t have any on hand – I don’t have anything against it at all, in fact, I have fond memories of my mom using it when we were little, before MSG got a bad rep. Instead of MSG, to amp up the umami flavor, I turned to one of my other favorite flavors, fish sauce. A quick fish sauce and sugar marinade, rice flour for a light and crispy coating, and lime with salt and pepper for dips and you’ve got fried chicken wings that I could eat all day, every day. Seriously guys, this fried chicken is magic. It manages to be light (for fried chicken) and the sugar just adds that extra bit of interest. I know what you’re thinking, sugar on chicken?! But trust me, you want this chicken. I want this chicken!

Have you guys ever seen a banana tree in real life? They’re kind of freaky looking. I think I’ve seen them before when I was a kid visiting Thailand with my parents, but I must have put them out of my mind because of how strange they look. I saw a bunch of banana trees recently in Hawaii, and even here in LA and they’re just as scary as my five-year-old self thought they were. I can’t imagine who saw bananas and thought they would be good to eat. I’m guessing we can thanks our monkey friends for figuring that one out. Speaking of monkeys, do you know that they like to peel them from the “bottom” end – opposite the stem? I forgot who taught me how to do that, but it’s the only way I open bananas now. I like the built in handle that you can hold on to and when you open them from the “bottom” end, which is actually the top, if you’ve ever seen a banana tree, the fruit inside doesn’t end up mushy or bruised.

Then again, sometimes all you want are mushy old bananas. Especially when you’re going to make banana bread. I’ve written quite a few posts about banana bread – apparently I’m pretty passionate about it – and if you’ve read any of them you know that I’m on a quest for the ultimate banana bread.

I’m forever asking people what their favorite banana breads are so I can test them out. Alana gave me a heads up for this recipe and I couldn’t wait to give it a go. I thought it would make a sweet gift for one of my close friends – she’s a banana sweets fiend (her fave is banana cheesecake from The Cheesecake Factory) and she just had an adorable baby boy named Oliver.

This loaf was almost everything I dreamed. The flavor was intensely banana-y and the crumb was small, tender and moist. The only thing missing was a domed top. To me, flat top loaves just don’t have that same appeal. If I could figure a way out to dome this baby it would be the ultimate. In any case, it’s still my current top banana bread and that’s saying a lot, coming from me!

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Baked Mozzarella Chicken Rolls

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27. júna 2018

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it.

So, my sister. Remember her? Think scones and fruit pizza. She gets all the credit for this recipe. Well, no. The lovely Gina from Skinny Tastegets first and foremost credit, with honorable mention going to Pinterest for putting the recipe in front of my sister’s friend’s mom’s face who then printed it and gave it to my sister.

But my sister gets secondary credit because she’s the one who introduced me to this incredibly easy, healthy, and completely gorgeous recipe idea. And ultimately I guess I will take the credit for eating seven of the chicken rolls. Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.

But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.

So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it. At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes.

Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways.

While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream. If you don’t eat a few extra pieces of cheese during this step you are a not human. Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory. Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.

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Spicy Sesame Zoodles With Crispy Tofu

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27. júna 2018

Spicy Sesame Zoodles? I say yes. And throw in some crispy tofu for good measure. This is SO totally how we roll.

It starts with zoodles (zucchini noodles) tossed with a thick and intensely deep spicy sesame peanut sauce that will then eventually get loaded up with crispy tofu that has been made crispy by just pan-frying it with the same spicy sesame peanut sauce, but waiting until those crispy browned bits appear in the pan / wondering if this is going to be weird / actually loving the texture of the browned bits in contrast with the tofu and sesame zoodles.

We are letting this browned bits situation happen intentionally so it feels like we did more work (making an additional crispy topping) than we actually did (re-using the same sauce for everything and calling it good). Do you like this strategy?

No need to go out of our way for multiple sauces with this recipe. You know I’m weak for a one-sauce wonder.

Now that you’re excited about all these chili flavors and crispy-creamy textures, I’m going to present you with the hot vs cold dilemma.

I know. Let me blow your mind for a hot second -> I DID NOT COOK THE ZOODLES. Repeat: DID NOT COOK.

I let them be raw and crunchy because sometimes I find that cooked zoodles are 50% awesome and 50% sad and soggy. When I made this as lunch for myself the other day, I was very okay letting it be more crunchy and salad-like in nature, and also cold. Cold sesame noodles are a thing, you know. So why can’t cold sesame zoodles have their moment to shine? The idea of taking this to the hot level was kind of weirding me out once I had the vision of trying to replicate those yummy cold sesame noodles.

It almost always happens like this – that I have an idea for what I want to make for dinner and then at the last minute I jump ship on whatever my idea was, delete all those grocery items from my grocery list and add a few new ones (or skip the grocery store altogether – amiright?), and just make something that’s way easier and more convenient than my initially overambitious plan.

But usually that’s a good thing, because usually what that means is that I end up making something that is faster, more practical, and tested + approved for everyday life while still being super delicious. Maybe even halfway healthy.

Just everyone cross your fingers that it’s not takeout sushi again. Ughhhh I’m weak.

In this case, sesame zoodles won out over takeout sushi and over my initial idea for a more complicated and time consuming recipe. Easy. Delicious. Halfway healthy. Check check check.

I’m telling you, those browned crispy bits. Let them get REAL nice and crunchy.

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Detox Rainbow Roll-Ups With Peanut

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1033
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27. júna 2018

If Rainbow Roll-Up doesn’t give you some association with a packaged, neon-colored fruit leather situation all wrapped up in a little paper coil, then who are you even? I’m having a moderately hard time separating these from the single greatest snack food of my childhood.

This is not that kind of rainbow roll-up, though. This is a rainbow roll-up that can earn the word DETOX in front of it, thanks to yummy and nutritional powerhouse foods like: carrots. chickpeas. curry. red cabbage. peanuts. dark leafy greens.

These Rainbow Roll-Ups were inspired by these roll ups which are similarly detox-friendly and equally as delicious but a little lacking in the beautiful colors department. I actually made THOSE roll-ups for a blog post, but then realized: I think I’d like to make a new version of these, and I’d like to give it some more color and crunch.

And maybe a little curry hummus.

And maybe a little (LOT) of peanut sauce for dipping.

And it would include one thousand heart-eye emojis.

That first bite? with the creamy, salty-sweet peanut sauce and the crunchy, cool veggies and the smear of thick, spicy curry hummus? Yes. It is every bit as satisfying as you’re imagining it.

Desk-lunch awesomeness is yours!

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Bourbon Honey Char Siu Wings Recipe

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27. júna 2018

It’s officially barbecue season and we’re celebrating with these bourbon honey char siu wings! Sticky, sweet, classic char siu flavor, and a hint of bourbon – trust me when I say these wings were devoured in an instant.

I have the tendency to get into food obsessions. There were those weeks of eating blueberry muffins, my endless search for the best ever grilled cheese, and the time that I made Mike eat pho all over Europe. Needless to say, when I love a food, I can eat it in all of its variations over and over again. My not-so-new obsession: wings. Who doesn’t love wings?! I literally cannot think of a single person who doesn’t like wings. Sure, they need to be handheld and they’re saucy and typically end up on all over your face, but that’s part of the fun – working for that satisfying bite of meat off the bone.

Speaking of meat off the bone, how do you guys feel about boneless wings? I’m pretty sure those are just chicken strips masquerading as wings – I mean, they literally don’t have any substance to them. Don’t get me wrong, I love chicken strips but if you’re a chicken strip, just be a chicken strip.

Anyway, back to these wings. I doused them in char siu sauce, baked them, then glazed them with extra sauce that I reduced with some bourbon for a kick. If you guys haven’t had char siu, or Chinese (typically Cantonese or Hong Kong Style) barbecue pork, you need to get yourself to a siu mei/BBQ meat shop, right now! Just roll on over to Chinatown and you’ll spot a place; you can’t mistake them. At the front of the store there’ll be a giant window with loads of glistening, juicy meat hanging from hooks. Most shops will have roast chicken, duck, pork, and, you got it, char siu.

Char siu literally means fork roasted (kind of like rotisserie-style), but it also refers to the sauce that coast the pork and gives it that signature red hue. The redness traditionally comes from red fermented bean curd, which is essentially tofu that’s been fermented/preserved with red yeast rice or red rice koji. The red tofu doesn’t really add much of a flavor in the forefront, but it does add that hint of rich umami in the background. I wouldn’t say it’s essential, but if you have access to an Asian grocery store, I’d recommend getting a small jar.

Char siu sauce is usually used on pork but it works equally well with chicken too! Mike was the one to suggest adding a bit of bourbon for a kick and I’m glad we did because it added a nice extra note of caramel sweetness. These wings were delicious, no trip to Chinatown needed. And now my wing obsession is in full swing. I’m already planning other wings recipes!

Mix the marinade ingredients throughly. Coat the wings with the sauce and marinate for minimum 1 hour and up to 24.

When ready to cook, heat the oven to 350°F. Line a rimmed baking sheet with tinfoil.Remove the wings from the marinade, shaking off excess. Lay the wings on the baking sheet and bake for 20 minutes. Flip the wings and continue to roast for an extra 15-20 minutes, or until nicely browned.

While the wings are cooking, heat up the remaining marinade (remove the ginger and garlic) with the last 2 tablespoons of honey and the bourbon. Bring to a simmer over medium heat until it reduces and thickens slightly. It should coat the back of a spoon.

Brush the wings with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until slightly charred. Enjoy hot!

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Slow Cooker Beef Ragu With Pappardelle

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27. júna 2018

The day where we’re all trying to slow down while also keeping up with our responsibilities and ambitions and dreams and all the things that we maybe got behind on this weekend, and, just, bottom line, trying to get our lives together and be mostly happy. Amiright? Ahh, life. I’m glad to be living this weird, crazy journey with you guys.

Yesterday I flew home from Salt Lake City after spending a few days with a handful of boss bloggers at a retreat where we shared our hearts with each other in a really sweet and vulnerable way. Also noteworthy was both the quality and the quantity of world-rocking food that we ate for basically three days straight. So yes, I’m in full blown marshmallow state.

When Bjork picked me up from the airport, I said: take me straight to the grocery store. Actually, that’s a lie: I said, take me straight to Panera because I’m craving chicken wild rice soup and that mediterranean veggie sandwich and I am going to become a hangry monster in about three seconds. But after we took care of that imminent disaster, we went to the store, stocked up on food for the week like responsible people, and settled in at home in sweats and hoodies to make pumpkin cake, ancho turkey chili, and healthy meal prep stuffs for the week ahead. We lit a little candle and opened the window cause small kitchens be gettin hot, yo. It was like fall meets Pinterest meets real life, and it was lovely.

I cannot even tell you how awesome-and-in-charge-of-my-life I feel right now. A full fridge of flavor-packed healthy food never ever felt so good.

One of the bloggers who was at the retreat with me this weekend was the ever-amazing Gina from Skinnytaste. She needs absolutely zero introduction. She is a food blogging legend and a total babe and a two-time NEW YORK TIMES BEST-SELLER as of a few days ago. But here’s the thing you might not know about Gina – she’s literally one of the most kind and positive people I’ve ever met. I want to be her when I grow up.

So it totally makes sense that her new cookbook, called Fast and Slow (affiliate link), is loaded with awesome recipes for real people.

Sorry to dork out for a second, but you guys, can we just give it up for the cookbooks that work for real people? THANK YOU, UNIVERSE. Gina’s cookbook is 100% for US. It’s not a high-brow food diva situation. No, no. It’s familiar and easy and healthy. It’s called Fast and Slow because half of the recipes are speedy-fast and the other half are slow-cooker-friendly.

This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It’s packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for crusty bread dips. (PLEASE TRY THIS NO KNEAD BREAD WITH IT BECAUSE YOU WILL DIE OF JOY.)

I’ve only ever made a braised beef ragu one other time (which I love love loved) but I served mine over polenta, so this time around, serving it with pappardelle was bomb.com for a quick and easy melt-in-your-mouth pasta dinner.

We are nothing if not pasta people, so obviously. Just, obviously.

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Burst Tomato And Zucchini Spaghetti

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27. júna 2018

Deep, dark, frozen winter. We’re talking multiples of ten below zero where your hands get frostbite within like two seconds of being exposed to the air. Why/how/why? This is exactly why I am channeling the warm vibes by bringing avocado, zucchini, and tomatoes into my life in the ultimate cozy form of PASTA.  If there was ever a category of food to bring me back to life, it would most definitely be my old friend, my first love, the sustainer of my winter days – p-a-s-t-a.

This recipe is two things: we’re embracing that healthy trend of spiralized vegetables that makes it *FEEL LIKE* we’re eating pasta when we’re actually eating zucchini, while also, like, ACTUALLY eating real pasta. As in spaghetti. As in get in my belly now because it’s thirty degrees below zero.

I mean, if you’re completely honest with yourself, straight up zucchini noodles can really be just HARD TO DEAL WITH sometimes. They’re delicious for as long as you don’t think about them too much, and then all of a sudden, halfway through what started as a really delicious meal, you remember you’re eating zucchini spaghetti instead of carbs and just, ugh, NO. You’ve betrayed your inner food self in the worst sort of way.

And if you’ve ever tried to re-visit them the next day as leftovers? Not so much, healthy self. Not. So. Much.

So with the open-mineded-to-spiralized-zucchini approach in half of your brain (we are so there, I know we are), and the loyalist-to-carbs in the other half of you brain (equally as powerful a force around here), you will now find yourself staring at a heaping bowl of this zucchini noodle + real spaghetti combo, and all is right in the zucchini noodle world.

We’ve got whole wheat spaghetti establishing the base, spiralized zucchini bulking up the whole thing and adding color + nutrition + just enough tender-crispy crunch, and creamy avocado sauce to bring them both together in sticky, saucy pasta harmony. And don’t even think for one second about skipping the sweet wrinkled roasty tomatoes on top of the whole thing because they’re adorable little bursts of vegetable candy, and who doesn’t need that sort of positivity in their life?

Also – I realize that this is yet another green food processor sauce and I’m not sorry one bit. You’re gonna love this one. SIMPLE CREAMY DELICIOUS.

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Tips For Cooking Baby Porridge Does Not Take Much Time

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6. júna 2018

Cooking your baby porridge does not only taste good but also full of important nutrients to grow tall, healthy. Let’s find out how to cook healthy porridge for your baby below.

1. Pumpkin Chicken Porridge

Chicken meat is a high protein content that provides enough energy for a long day. At the same time, chicken is good for the heart, supporting your baby’s teeth and bones. Combined with vitamin-rich pumpkin, baby will have delicious medium mouthful of porridge.

Ingredients: 50g chicken, 50g pumpkin, 80g rice

How to do: Mother wash the chicken, bones, chopped. Pumpkin peel, cut into small pieces, then steamed and crushed. Clean rice, for ripe rice porridge. Follow the mother for the pumpkin and chicken to cook for about 10 minutes. Add spices to mouth and turn off the stove.

Mom should eat when the porridge is warm to keep the taste delicious.

2. Meat porridge, beans

Peas contain high levels of vitamins C, B6 and B1 to boost the immune system and remove free radicals that are harmful to DNA. Also beans are good for the heart and digestive system of the baby. Combined with high protein pork, mother will have healthy porridge for baby.

Ingredients: 25g sticky rice, 30g beans, 20g meat

How to do: Wash the pork and beans. Then add the meat and beans to the milling machine. Then mashed rice, water to make porridge. Follow the pork and ground beans for 2 minutes. Finally add spicy mouth and turn off the kitchen.

Mom should cook beans just enough to keep the nutrients.

3. Crab porridge

Crab meat provides the body with vitamin B12, which is essential for the body to produce red blood cells and prevent malignant diseases.

Ingredients: 20g rice flour, 20g broccoli flour, 5g flour, crab.

How to do: Mother cooked nine crabs, flesh, puree. Then mix with less water to dissolve. Mom put the pot on the stove for water and flour stir well and cooked. Follow the rice and crab meal for about 2 minutes. When the porridge is ripe, the crab melt in the porridge seasoning and off the kitchen.

Beef porridge

Beef is an excellent source of iron. While carrots help to supplement vitamin A to bright eyes, he clear.

Ingredients: 30g carrots, beef, rice.

How to do: Mom rice, add water to make porridge soft. Beef puree. Carrots peeled, boiled, mashed. When the rice porridge is cooked, add beef to a minute. Then add carrots and seasonings to taste.

Here are four ways to cook baby porridge, the mother should consult and write in the notebook to use when necessary.

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Tip Or Smell Flying Onion

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6. júna 2018

Onions are often used in many dishes. However, the pungent smell of onion on hand is not pleasant. You can use some food and utensils in the kitchen to deodorize the onions.

1. Salt

Add salt to the palm and add some water to dissolve the salt. Use this mixture to rub your hands and wash your hands with clean water and dry them. Salt not only eliminates odor but also exfoliates dead skin cells for beautiful hands, helping to soften your hands.

However, fresh milk should be used to moisturize your hands after you wash your hands with salt to prevent dryness. You can also use sugar or coffee powder to replace salt. The use of sugar has the advantage of not causing pain in the case of open wounds.

2. Tomatoes

Dip your onion into the bowl of tomato juice for 5 minutes. Then wash your hands with dishwashing liquid. Tomatoes can „blow“ many odors, including the smell.

3. Lemon

Squeeze some fresh lemon juice in the bowl and soak your „smelly“ hands in lemon juice for 3 minutes. Vinegar or mouthwash are the alternatives when your home does not have lemon.

4. Avocados

Use a little bit of rubbing cream on your hands and wash your hands with soap. Butter will make you feel slippery, but they will smell bad and also help moisturize your hands. Without butter, you can use toothpaste.

5. Cam

Remove a large orange peel, chop the orange and rub into hands for 2 minutes and then wash your hands with clean water. Repeat many times if the smell is not over. After washing, your hands will have a pleasant smell of orange oil.

According to Phunuonline

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