Oh my goodnesss! Mmmmmmhhh spicy…..i love this!!!!
Teriyaki Eggplant
![1726525616510.jpeg]( "1726525616510.jpeg")
Eggplant, sometimes called aubergine, is closely related to tomatoes and potatoes. Thomas Jefferson is recorded as introducing the plant to America, bringing seeds from Europe. It is believed eggplant was first cultivated in southwest Asia.
Teriyaki was first made in Japan. It's a combination of two Japanese words "teri", meaning shine, and "yaki", meaning grilled.
Today we know teriyaki as being sweet, sticky, and salty.
This could be used as either a side dish or the main dish.
All too often eggplant is served slimy and tasteless. This recipe might restore your faith in eggplant.
2 eggplant.
1/2 cup soy sauce.
1/4 cup sherry.
1 tbs rice wine vinegar.
1-2 tbs brown sugar.
1-2 tbs ginger.
3 cloves garlic, minced.
Garnish:
Sesame seeds.
Chopped green onions.
Whisk together: garlic, ginger, sugar, vinegar, sherry, and soy sauce.
Dice eggplant into bite size chunks.
Place eggplant into a bowl.
Pour sauce over chunks.
Marinade for at least 20 minutes, stirring occasionally.
Heat griddle pan over med-high heat.
Once hot, put in eggplant.
Pour excess sauce over eggplant while cooking.
Cook a few minutes until eggplant starts to brown on both sides with some charring.
Garnish.
Eggplant, sometimes called aubergine, is closely related to tomatoes and potatoes. Thomas Jefferson is recorded as introducing the plant to America, bringing seeds from Europe. It is believed eggplant was first cultivated in southwest Asia.
Teriyaki was first made in Japan. It's a combination of two Japanese words "teri", meaning shine, and "yaki", meaning grilled.
Today we know teriyaki as being sweet, sticky, and salty.
This could be used as either a side dish or the main dish.
All too often eggplant is served slimy and tasteless. This recipe might restore your faith in eggplant.
2 eggplant.
1/2 cup soy sauce.
1/4 cup sherry.
1 tbs rice wine vinegar.
1-2 tbs brown sugar.
1-2 tbs ginger.
3 cloves garlic, minced.
Garnish:
Sesame seeds.
Chopped green onions.
Whisk together: garlic, ginger, sugar, vinegar, sherry, and soy sauce.
Dice eggplant into bite size chunks.
Place eggplant into a bowl.
Pour sauce over chunks.
Marinade for at least 20 minutes, stirring occasionally.
Heat griddle pan over med-high heat.
Once hot, put in eggplant.
Pour excess sauce over eggplant while cooking.
Cook a few minutes until eggplant starts to brown on both sides with some charring.
Garnish.
Eggplant Parmesan
![1726530098297.jpeg]( "1726530098297.jpeg")
It is believed this dish was first made in Sicily, as early as the 7th century.
Eggplant Parmesan is probably familiar to most people. It might even be nostalgic.
If baked in sauce, it can get mushy. We're going to keep it crispy.
Most techniques bread both sides. The bottom, besides getting mushy, isn't needed. So let's skip it!
1 large eggplant (about 1 & 1/2 lb), peeled and sliced into 1/2 inch thick rounds.
8 oz mozzarella, cut into slices, number of cheese slices should equal number of eggplant slices.
2 large eggs.
(about) 1/2 cup of planko breadcrumbs.
(about) 1 cups tomato sauce.
Line 2 baking sheets with towels.
Spread eggplant slices evenly on paper towels.
Spread a teaspoon of salt over slices.
Let rest 45 minutes to an hour.
Wipe salt off tops with different paper towels.
Firmly press down to squeeze out excess moisture.
Dry both sides.
Wipe baking sheets. Line baking sheets with aluminum foil.
Spray with cooking spray.
Preheat oven to 450°.
In a bowl beat the eggs.
In a different bowl, hold the breadcrumbs.
Dip an eggplant slice into the egg, coating both sides.
Coat one side with the breadcrumbs.
Transfer to baking sheet, crumb side up.
Repeat until all eggplant slices are breaded.
Spray eggplant tops with cooking spray.
Bake until eggplant is soft and breading is crispy, about 15 minutes.
Remove from oven.
Dab each slice with a dab of tomato sauce.
Put a slice of cheese on top each slice.
Return to oven until cheese is melted, 3-5 minutes.
Enjoy!
It is believed this dish was first made in Sicily, as early as the 7th century.
Eggplant Parmesan is probably familiar to most people. It might even be nostalgic.
If baked in sauce, it can get mushy. We're going to keep it crispy.
Most techniques bread both sides. The bottom, besides getting mushy, isn't needed. So let's skip it!
1 large eggplant (about 1 & 1/2 lb), peeled and sliced into 1/2 inch thick rounds.
8 oz mozzarella, cut into slices, number of cheese slices should equal number of eggplant slices.
2 large eggs.
(about) 1/2 cup of planko breadcrumbs.
(about) 1 cups tomato sauce.
Line 2 baking sheets with towels.
Spread eggplant slices evenly on paper towels.
Spread a teaspoon of salt over slices.
Let rest 45 minutes to an hour.
Wipe salt off tops with different paper towels.
Firmly press down to squeeze out excess moisture.
Dry both sides.
Wipe baking sheets. Line baking sheets with aluminum foil.
Spray with cooking spray.
Preheat oven to 450°.
In a bowl beat the eggs.
In a different bowl, hold the breadcrumbs.
Dip an eggplant slice into the egg, coating both sides.
Coat one side with the breadcrumbs.
Transfer to baking sheet, crumb side up.
Repeat until all eggplant slices are breaded.
Spray eggplant tops with cooking spray.
Bake until eggplant is soft and breading is crispy, about 15 minutes.
Remove from oven.
Dab each slice with a dab of tomato sauce.
Put a slice of cheese on top each slice.
Return to oven until cheese is melted, 3-5 minutes.
Enjoy!
Fufu.
Did you ever see a strange root at the local produce store that made you wonder what it was? What could anyone do with that!?
It might have been a cassava.
![1726538901688.jpeg]( "1726538901688.jpeg")
It is more than common in West African cuisine, where it's quite versatile. It's a staple. We're going to use it to make fufu.
Fufu is a starchy dough that is served with various dishes, especially stews.
The preparation is easier with kitchen gadgets; however, be ready to do some stirring. It's exercise time!
![1726543688773.jpeg]( "1726543688773.jpeg")
(Ours will look a little more orange.)
1 medium cassava tuber.
1 green (unripe) plantain.
1 medium sweet potato.
1/2 - 1 tsp salt.
Peel cassava.
Cut into cubes and remove hard core.
Rinse.
Peel sweet potato.
Cut into cubes.
Add cassava to pan, covering with water.
Add salt.
Boil for about 15 minutes.
Add sweet potato cubes.
Boil for another 15 minutes, until cassava is fork tender.
Drain water.
Add cubes to food processor.
Peel plantain.
Cut plantain into segments.
Add plantain to food processor.
Add a little water.
Incorporate until smooth.
Transfer to pan.
Stir, stir, stir over low heat.
Adding tiny amount of water if needed.
Should be paste like and doughy.
Form dough balls.
Wrap in plastic is not using immediately.
To eat it, pull off portions, then scoop up some of the accompanied food. Technically this is meant not to be chewed. It's swallowed whole.
Classic fufu is straight cassava. Adding the plantain and sweet potato will add flavor and sweetness.
Did you ever see a strange root at the local produce store that made you wonder what it was? What could anyone do with that!?
It might have been a cassava.
It is more than common in West African cuisine, where it's quite versatile. It's a staple. We're going to use it to make fufu.
Fufu is a starchy dough that is served with various dishes, especially stews.
The preparation is easier with kitchen gadgets; however, be ready to do some stirring. It's exercise time!
(Ours will look a little more orange.)
1 medium cassava tuber.
1 green (unripe) plantain.
1 medium sweet potato.
1/2 - 1 tsp salt.
Peel cassava.
Cut into cubes and remove hard core.
Rinse.
Peel sweet potato.
Cut into cubes.
Add cassava to pan, covering with water.
Add salt.
Boil for about 15 minutes.
Add sweet potato cubes.
Boil for another 15 minutes, until cassava is fork tender.
Drain water.
Add cubes to food processor.
Peel plantain.
Cut plantain into segments.
Add plantain to food processor.
Add a little water.
Incorporate until smooth.
Transfer to pan.
Stir, stir, stir over low heat.
Adding tiny amount of water if needed.
Should be paste like and doughy.
Form dough balls.
Wrap in plastic is not using immediately.
To eat it, pull off portions, then scoop up some of the accompanied food. Technically this is meant not to be chewed. It's swallowed whole.
Classic fufu is straight cassava. Adding the plantain and sweet potato will add flavor and sweetness.
Jollof Rice
![1726564512090.jpeg]( "1726564512090.jpeg")
While passing through Western Africa, let's actually make some rice.
Jollof Rice is colorful and traditionally spicy. There are many variations with most having the rice cooked in a spicy tomato "stew" with curry, ginger, thyme, and chili peppers. A lot of recipes include a Scotch bonnet pepper, which I omitted to tone the heat down. Feel free to add a habanero (or two) to make yours spicy hot.
Most often meat isn't included. It can be skipped, of course; however, I like the added richness.
Some versions bake the rice. We're going to simplify things, using the stove top. If you do research, don't be surprised to see baking dishes.
2 cups long-grained rice, rinsed.
1 lb sirloin steak, cut into small chunks.
2 tbs olive oil.
1 onion, chopped.
6 oz tomato paste.
3 Roma tomatoes. (Other varieties can be used but try to get the size proportion close.)
1 red bell pepper, seeded and diced.
1 tsp salt.
1/2 tsp black pepper.
1/2 tsp crushed red pepper flakes.
1/2 tsp curry powder.
1 & 1/2 tsp thyme.
1/2 tsp ginger.
3 cups chicken broth.
In a large pot on medium-high heat, add 1 tbs olive oil.
Season steak chunks with salt and black pepper.
Cook steak chunks until browned on all sides, stirring occasionally about 5 minutes.
Set steak aside.
In the same pot cook the onion until translucent about 5 minutes.
Add rice and tomato paste to onions.
Add remaining spices.
Stir to combine.
Cook till rice is red and slightly toasted.
Add the diced tomato and red bell pepper.
(If you intend on making it extra spicy put diced tomatoes, red bell pepper, and habanero in food processor. Blend, then add to rice.)
Add the cooked steak.
Add broth.
Stir.
Bring to a boil.
Reduce heat to low.
Cover pot.
Let simmer 15 minutes.
Remove from heat.
Don't remove the lid.
Let the steam continue cooking rice for another 5 minutes.
Fluff rice.
Garnish with parsley and additional chopped tomatoes.
While passing through Western Africa, let's actually make some rice.
Jollof Rice is colorful and traditionally spicy. There are many variations with most having the rice cooked in a spicy tomato "stew" with curry, ginger, thyme, and chili peppers. A lot of recipes include a Scotch bonnet pepper, which I omitted to tone the heat down. Feel free to add a habanero (or two) to make yours spicy hot.
Most often meat isn't included. It can be skipped, of course; however, I like the added richness.
Some versions bake the rice. We're going to simplify things, using the stove top. If you do research, don't be surprised to see baking dishes.
2 cups long-grained rice, rinsed.
1 lb sirloin steak, cut into small chunks.
2 tbs olive oil.
1 onion, chopped.
6 oz tomato paste.
3 Roma tomatoes. (Other varieties can be used but try to get the size proportion close.)
1 red bell pepper, seeded and diced.
1 tsp salt.
1/2 tsp black pepper.
1/2 tsp crushed red pepper flakes.
1/2 tsp curry powder.
1 & 1/2 tsp thyme.
1/2 tsp ginger.
3 cups chicken broth.
In a large pot on medium-high heat, add 1 tbs olive oil.
Season steak chunks with salt and black pepper.
Cook steak chunks until browned on all sides, stirring occasionally about 5 minutes.
Set steak aside.
In the same pot cook the onion until translucent about 5 minutes.
Add rice and tomato paste to onions.
Add remaining spices.
Stir to combine.
Cook till rice is red and slightly toasted.
Add the diced tomato and red bell pepper.
(If you intend on making it extra spicy put diced tomatoes, red bell pepper, and habanero in food processor. Blend, then add to rice.)
Add the cooked steak.
Add broth.
Stir.
Bring to a boil.
Reduce heat to low.
Cover pot.
Let simmer 15 minutes.
Remove from heat.
Don't remove the lid.
Let the steam continue cooking rice for another 5 minutes.
Fluff rice.
Garnish with parsley and additional chopped tomatoes.
Korean Fried Rice
When it comes to fried rice, there are a lot of different types and variations. It seems every country has their own version, though certainly there is some overlap.
Chinese fried rice is often made with a long grain rice. It's fairly dry and seasoned with soy sauce and oyster sauce. Egg is usually incorporated in the rice.
Japanese fried rice is generally made with a short grain rice, like in sushi; therefore, it tends to be stickier and more chewy. It's seasoned with soy sauce and sesame oil. Commonly topped with a sunnyside up egg.
Thai fried rice is often made with jasmine rice. It's seasoned with fish sauce and soy sauce. It's often cooked at a higher temperature so the rice has a mild smokey flavor. More likely to find pineapple in Thai than other versions.
Indian fried rice is often flavored with cumin and turmeric. It's less likely to have meat but generally has bell pepper, onion, and garlic.
Indonesian fried rice is often flavored with shrimp paste and sweet soy sauce. Turmeric is likely to be added too, giving it a yellow hue.
Today, however, we are focusing on Korean fried rice, which is apt to use short grain rice. Besides using soy sauce and sesame oil, often has kimchi. A Sunnyside up egg is commonly presented with the rice; but instead, we are going to use a different favored Korean egg: mayak.
![1726576446936.jpeg]( "1726576446936.jpeg")
(this is fried rice with the sunnyside up egg.)
![1726576590681.jpeg]( "1726576590681.jpeg")
(this shows rice with mayak.)
Mayak is a marinaded soft boiled egg. The term "mayak" translates to "drug", because they're so addictively delicious.
Since this takes some marinading time, let's begin with that.
marinade for the eggs:
4 eggs (older eggs peel easier)
2 tbs vinegar.
2 tbs brown sugar.
1/3 cup soy sauce.
4 cloves garlic, minced.
4 green onions, finely chopped.
1 Fresno chili, sliced.
1 tbs sesame oil.
Blend sugar, soy sauce, garlic, onions, chili, and oil.
Now it time to make the soft boiled eggs. This can be intimidating. Fear not, these will be great soft boiled eggs.
Bring a large pot to boil.
Add the 2 tbs vinegar.
Have a bowl of ice water handy.
Gently add the eggs.
Simmer with a mild boil for exactly 7 minutes.
Timing is critical!
After exactly 7 minutes transfer eggs to ice water.
When eggs are completely chilled, remove shell.
Put eggs in marinade. Cover.
Best if marinaded overnight, give it at least 1/2 an hour.
(Generally served with steamed rice but we're on a mission to make fried rice!)
![1726579418520.jpeg]( "1726579418520.jpeg")
(Korean steak fried rice)
5 cups Jasmine rice, cooked and cooled. (While normally short grain rice is used, I keep Jasmine in the cupboard. Overlap!)
1/2 cup soy sauce.
1/4 cup hoisin sauce.
1/2 cup Fuji apple, grated. (This will add sweetness and texture.)
1 tbs ginger.
4 cloves garlic, minced.
1 tbs fish sauce.
2 tbs neutral vegetable oil.
1 tbs rice wine vinegar.
2 tbs butter
2 eggs, beaten.
1 onion, diced.
1 carrot, grated.
8 oz mushrooms, sliced.
1 bunch green onions, diced.
1 & 1/2 lb sirloin or ribeye, thinly sliced.
In a bowl, whisk together the grated apple, soy sauce, hoisin sauce, ginger, garlic, fish sauce, and vinegar.
Put steak in ziplock bag.
Add a few tablespoons of sauce.
Massage bag to thoroughly coat steak.
Marinade for an hour.
Preheat skillet or wok on medium-high heat.
Add 1 tbs of oil.
Add beef.
Cook 2-3 minutes, stirring frequently.
Remove beef. Set aside.
Add remain tbs of oil.
Add onions, carrot, mushrooms, and rice.
Cook five minutes, stirring throughout.
Add beaten egg, green onion, and butter.
Stir well.
Add reserved sauce.
Cook for 5-8 minutes.
Return beef to pan.
Stir, cook an additional minute.
Serve with mayak, sesame seeds, sesame seed oil, and kimchi.
When it comes to fried rice, there are a lot of different types and variations. It seems every country has their own version, though certainly there is some overlap.
Chinese fried rice is often made with a long grain rice. It's fairly dry and seasoned with soy sauce and oyster sauce. Egg is usually incorporated in the rice.
Japanese fried rice is generally made with a short grain rice, like in sushi; therefore, it tends to be stickier and more chewy. It's seasoned with soy sauce and sesame oil. Commonly topped with a sunnyside up egg.
Thai fried rice is often made with jasmine rice. It's seasoned with fish sauce and soy sauce. It's often cooked at a higher temperature so the rice has a mild smokey flavor. More likely to find pineapple in Thai than other versions.
Indian fried rice is often flavored with cumin and turmeric. It's less likely to have meat but generally has bell pepper, onion, and garlic.
Indonesian fried rice is often flavored with shrimp paste and sweet soy sauce. Turmeric is likely to be added too, giving it a yellow hue.
Today, however, we are focusing on Korean fried rice, which is apt to use short grain rice. Besides using soy sauce and sesame oil, often has kimchi. A Sunnyside up egg is commonly presented with the rice; but instead, we are going to use a different favored Korean egg: mayak.
(this is fried rice with the sunnyside up egg.)
(this shows rice with mayak.)
Mayak is a marinaded soft boiled egg. The term "mayak" translates to "drug", because they're so addictively delicious.
Since this takes some marinading time, let's begin with that.
marinade for the eggs:
4 eggs (older eggs peel easier)
2 tbs vinegar.
2 tbs brown sugar.
1/3 cup soy sauce.
4 cloves garlic, minced.
4 green onions, finely chopped.
1 Fresno chili, sliced.
1 tbs sesame oil.
Blend sugar, soy sauce, garlic, onions, chili, and oil.
Now it time to make the soft boiled eggs. This can be intimidating. Fear not, these will be great soft boiled eggs.
Bring a large pot to boil.
Add the 2 tbs vinegar.
Have a bowl of ice water handy.
Gently add the eggs.
Simmer with a mild boil for exactly 7 minutes.
Timing is critical!
After exactly 7 minutes transfer eggs to ice water.
When eggs are completely chilled, remove shell.
Put eggs in marinade. Cover.
Best if marinaded overnight, give it at least 1/2 an hour.
(Generally served with steamed rice but we're on a mission to make fried rice!)
(Korean steak fried rice)
5 cups Jasmine rice, cooked and cooled. (While normally short grain rice is used, I keep Jasmine in the cupboard. Overlap!)
1/2 cup soy sauce.
1/4 cup hoisin sauce.
1/2 cup Fuji apple, grated. (This will add sweetness and texture.)
1 tbs ginger.
4 cloves garlic, minced.
1 tbs fish sauce.
2 tbs neutral vegetable oil.
1 tbs rice wine vinegar.
2 tbs butter
2 eggs, beaten.
1 onion, diced.
1 carrot, grated.
8 oz mushrooms, sliced.
1 bunch green onions, diced.
1 & 1/2 lb sirloin or ribeye, thinly sliced.
In a bowl, whisk together the grated apple, soy sauce, hoisin sauce, ginger, garlic, fish sauce, and vinegar.
Put steak in ziplock bag.
Add a few tablespoons of sauce.
Massage bag to thoroughly coat steak.
Marinade for an hour.
Preheat skillet or wok on medium-high heat.
Add 1 tbs of oil.
Add beef.
Cook 2-3 minutes, stirring frequently.
Remove beef. Set aside.
Add remain tbs of oil.
Add onions, carrot, mushrooms, and rice.
Cook five minutes, stirring throughout.
Add beaten egg, green onion, and butter.
Stir well.
Add reserved sauce.
Cook for 5-8 minutes.
Return beef to pan.
Stir, cook an additional minute.
Serve with mayak, sesame seeds, sesame seed oil, and kimchi.
Korean food is amazing. Maangchi and Judy Joo, are two of my favourite chefs.
Fudge
![1726590376221.jpeg]( "1726590376221.jpeg")
Let's get sweet.
There are a lot of ways to make fudge. Not to be biased, many, however, are too soft and gooey (for my preference). I find using marshmallow fluff bizarre. There are easier techniques but the quality of this type (I believe) exceeds others.
5 cups sugar.
1 & 1/2 cups cocoa powder.
2 & 1/2 cups milk.
10 tbs butter.
2 & 1/2 tsp vanilla.
Garnish with coarse selt salt.
You could add (1 cup) chopped nuts.
Grease a small 8x8 inch baking pan.
(You could line the pan with parchment paper instead of greasing.)
In a suace pan, combine sugar, cocoa powder, and milk.
Whisk well until combined.
Affix candy thermometer to pan.
Set heat on medium-high.
Stir continuously.
Bring to a boil.
Once boils, reduce heat to medium.
It may need to go to low to avoid boiling over.
Simmer. Stop stirring.
Wait for candy thermometer to reach soft stage, 238°.
Remove from heat.
Add butter and vanilla (and nuts).
Bear until sheen or luster is gone.
Pour into greased pan/or papered pan.
While still hot: sprinkle with salt.
Let it harden and cool, then cut.
Slight variation can affect outcome. Measure ingredients accurately.
If you don't have a candy thermometer, you can drop little amounts of the fudge into a bowl of cold water. When it produces a squishable soft ball, it's ready.
Once the desired temperature is reached and you've added the butter, you can't procrastinate. Time and and speed are of the essence as it can suddenly set.
It is theorized a candy maker made the first fudge by accident. He labeled it "fadge", meaning "messed up".
Isn't that life? We can sometimes mess up but end up better off.
Enjoy.
Let's get sweet.
There are a lot of ways to make fudge. Not to be biased, many, however, are too soft and gooey (for my preference). I find using marshmallow fluff bizarre. There are easier techniques but the quality of this type (I believe) exceeds others.
5 cups sugar.
1 & 1/2 cups cocoa powder.
2 & 1/2 cups milk.
10 tbs butter.
2 & 1/2 tsp vanilla.
Garnish with coarse selt salt.
You could add (1 cup) chopped nuts.
Grease a small 8x8 inch baking pan.
(You could line the pan with parchment paper instead of greasing.)
In a suace pan, combine sugar, cocoa powder, and milk.
Whisk well until combined.
Affix candy thermometer to pan.
Set heat on medium-high.
Stir continuously.
Bring to a boil.
Once boils, reduce heat to medium.
It may need to go to low to avoid boiling over.
Simmer. Stop stirring.
Wait for candy thermometer to reach soft stage, 238°.
Remove from heat.
Add butter and vanilla (and nuts).
Bear until sheen or luster is gone.
Pour into greased pan/or papered pan.
While still hot: sprinkle with salt.
Let it harden and cool, then cut.
Slight variation can affect outcome. Measure ingredients accurately.
If you don't have a candy thermometer, you can drop little amounts of the fudge into a bowl of cold water. When it produces a squishable soft ball, it's ready.
Once the desired temperature is reached and you've added the butter, you can't procrastinate. Time and and speed are of the essence as it can suddenly set.
It is theorized a candy maker made the first fudge by accident. He labeled it "fadge", meaning "messed up".
Isn't that life? We can sometimes mess up but end up better off.
Enjoy.
Peach Upside Down Cake
![1726595341711.jpeg]( "1726595341711.jpeg")
Typically upside down cake is covered in pineapple, which is probably a delight for all those desperately seeking images of Hawaii. I think it's just a little outdated.
Let's try something different.
Making cakes "upside down" with a fruity topping dates back to the middle ages. It wasn't until 1925 that pineapples were used, stemming from a publicity contest organized by Dole in hopes to further their profits.
Therefore this isn't really a new creation but a deviation of the norm, returning to concepts before Dole.
for the topping:
3 medium fresh firm peaches, sliced.
1/2 cup sugar.
3 tbs burbon.
for the cake:
1 & 1/2 cups flour.
1 cup sugar.
1/4 tsp baking soda.
1 & 1/2 tsp baking powder.
1/2 tsp salt.
1/4 tsp nutmeg.
1 tsp cinnamon.
1/2 cup butter, room temperature.
2 large eggs, room temperature.
1 tsp vanilla.
3/4 cup sour cream, room temperature.
Preheat oven to 400°.
It can be highly disappointing to have your labors fall apart if the cake sticks to the bottom. Prepare a 9 inch baking pan well:
Melt 2 tbs butter. Mix butter with 2 tbs flour.
With this paste, thoroughly brush sides and bottom.
Line bottom of pan with parchment paper.
Melt 1tbs butter, brushing it on parchment paper.
Set baking pan aside.
Line a baking sheet with parchment paper.
Wash peaches.
Cut into 16 slices.
Gently mix peaches with sugar and bourbon.
Spread peaches (any possible residual liquid) on baking sheet in a single layer.
Roast peaches for 15 minutes -juicrs will be bubbling.
Remove from oven.
Reduce oven temperature to 350°.
After peaches have cooled a little, at least two minutes, start arranging them on the baking pan in concentric circles.
Scrap whatever residual liquid from baking sheet to peaches.
Set aside.
Whisk together flour, baking powder, soda, salt, nutmeg, and cinnamon.
In a different bowl, beat together the sugar with the butter.
Add eggs one at a time to butter, mixing well each time.
Add vanilla to butter mixture and stir.
Add 1/2 flour mixture to butter mixture.
Combine well.
Add sour cream, then stir that in.
Add remaining flour mixture.
Mix till incorporated.
Gently dab cake mixture over peaches until fully transferred.
Bake about 45 minutes, until an inserted toothpick comes out clean.
Remove from oven.
Let cool 10 minutes.
Run a knife along sides of cake.
Invert on platter.
Once cooled, serve with whipped cream or ice cream.
Typically upside down cake is covered in pineapple, which is probably a delight for all those desperately seeking images of Hawaii. I think it's just a little outdated.
Let's try something different.
Making cakes "upside down" with a fruity topping dates back to the middle ages. It wasn't until 1925 that pineapples were used, stemming from a publicity contest organized by Dole in hopes to further their profits.
Therefore this isn't really a new creation but a deviation of the norm, returning to concepts before Dole.
for the topping:
3 medium fresh firm peaches, sliced.
1/2 cup sugar.
3 tbs burbon.
for the cake:
1 & 1/2 cups flour.
1 cup sugar.
1/4 tsp baking soda.
1 & 1/2 tsp baking powder.
1/2 tsp salt.
1/4 tsp nutmeg.
1 tsp cinnamon.
1/2 cup butter, room temperature.
2 large eggs, room temperature.
1 tsp vanilla.
3/4 cup sour cream, room temperature.
Preheat oven to 400°.
It can be highly disappointing to have your labors fall apart if the cake sticks to the bottom. Prepare a 9 inch baking pan well:
Melt 2 tbs butter. Mix butter with 2 tbs flour.
With this paste, thoroughly brush sides and bottom.
Line bottom of pan with parchment paper.
Melt 1tbs butter, brushing it on parchment paper.
Set baking pan aside.
Line a baking sheet with parchment paper.
Wash peaches.
Cut into 16 slices.
Gently mix peaches with sugar and bourbon.
Spread peaches (any possible residual liquid) on baking sheet in a single layer.
Roast peaches for 15 minutes -juicrs will be bubbling.
Remove from oven.
Reduce oven temperature to 350°.
After peaches have cooled a little, at least two minutes, start arranging them on the baking pan in concentric circles.
Scrap whatever residual liquid from baking sheet to peaches.
Set aside.
Whisk together flour, baking powder, soda, salt, nutmeg, and cinnamon.
In a different bowl, beat together the sugar with the butter.
Add eggs one at a time to butter, mixing well each time.
Add vanilla to butter mixture and stir.
Add 1/2 flour mixture to butter mixture.
Combine well.
Add sour cream, then stir that in.
Add remaining flour mixture.
Mix till incorporated.
Gently dab cake mixture over peaches until fully transferred.
Bake about 45 minutes, until an inserted toothpick comes out clean.
Remove from oven.
Let cool 10 minutes.
Run a knife along sides of cake.
Invert on platter.
Once cooled, serve with whipped cream or ice cream.
Apple Chicken Fricassee
![1726606249843.jpeg]( "1726606249843.jpeg")
Halfway between a stew and a saute, chicken fricassee has a long history, originating in midievil France.
The word fricassee is a combination of two French words, "frire", meaning to fry, and "casser", meaning to break.
Chicken fricassee was one of Abraham Lincoln's favorite foods. For many, it became a comfort food. During the great American depression, it was very popular, as an entire family could have a hearty dinner with a single chicken.
Spanish style is made with tomato sauce. Cajun style has a spicy flair. Here we are adding apples, offering yet another angle. Many variations call for vegetables, especially mushrooms. In this case, however, they'd compete with the apples.
1 & 1/2 lb chicken breast (2 large breasts).
1/4 cup flour.
1 tsp Salt. & 1/2 tsp pepper.
2 tbs butter.
2 tbs vegetable oil.
2 Fuji apples, cored & cut into 1/4 inch slices. (Do not peel.)
1 medium onion, finely chopped.
2 tsp thyme.
1 tbs apple cider vinegar.
3/4 cup heavy cream.
3/4 cup chicken broth.
3/4 cup apple cider.
Garnish with chopped chives or green onions.
Cut both breasts in half horizontally.
Gently flatten.
Pat dry.
Season chicken on both sides with salt and pepper.
Dredge chicken in flour to coat.
Shake off excess flour.
Set chicken aside.
Melt 1 tbs butter with 1 tbs oil in a skillet over medium-high heat.
Add apples to pan, season with salt and pepper.
Stir occasionally until apples are golden brown and softening (about 7 minutes).
Remove apples from skillet. Set aside (plated separate from chicken).
Melt remaining butter with oil,
Add the chicken.
Cook until lightly browned, but not thoroughly done (about 2 minutes on each side).
Remove chicken, set aside on a clean plate.
Add the onion, thyme, and additional salt and pepper.
Cook until onions is caramelizing, about 4 minutes.
Add cider and broth.
Increase heat and bring to a boil.
Reduce liquid by half, taking about five minutes.
Add the cream and bring back to boil.
Sauce should begin to thicken in 2-3 minutes.
Return chicken to skillet.
Cook until chicken is completely done, another 3 minutes.
Stir in vinegar and apples.
This great to serve with mashed potatoes.
Garnish with chives or green onions.
Let's pour a glass of wine and enjoy!
Halfway between a stew and a saute, chicken fricassee has a long history, originating in midievil France.
The word fricassee is a combination of two French words, "frire", meaning to fry, and "casser", meaning to break.
Chicken fricassee was one of Abraham Lincoln's favorite foods. For many, it became a comfort food. During the great American depression, it was very popular, as an entire family could have a hearty dinner with a single chicken.
Spanish style is made with tomato sauce. Cajun style has a spicy flair. Here we are adding apples, offering yet another angle. Many variations call for vegetables, especially mushrooms. In this case, however, they'd compete with the apples.
1 & 1/2 lb chicken breast (2 large breasts).
1/4 cup flour.
1 tsp Salt. & 1/2 tsp pepper.
2 tbs butter.
2 tbs vegetable oil.
2 Fuji apples, cored & cut into 1/4 inch slices. (Do not peel.)
1 medium onion, finely chopped.
2 tsp thyme.
1 tbs apple cider vinegar.
3/4 cup heavy cream.
3/4 cup chicken broth.
3/4 cup apple cider.
Garnish with chopped chives or green onions.
Cut both breasts in half horizontally.
Gently flatten.
Pat dry.
Season chicken on both sides with salt and pepper.
Dredge chicken in flour to coat.
Shake off excess flour.
Set chicken aside.
Melt 1 tbs butter with 1 tbs oil in a skillet over medium-high heat.
Add apples to pan, season with salt and pepper.
Stir occasionally until apples are golden brown and softening (about 7 minutes).
Remove apples from skillet. Set aside (plated separate from chicken).
Melt remaining butter with oil,
Add the chicken.
Cook until lightly browned, but not thoroughly done (about 2 minutes on each side).
Remove chicken, set aside on a clean plate.
Add the onion, thyme, and additional salt and pepper.
Cook until onions is caramelizing, about 4 minutes.
Add cider and broth.
Increase heat and bring to a boil.
Reduce liquid by half, taking about five minutes.
Add the cream and bring back to boil.
Sauce should begin to thicken in 2-3 minutes.
Return chicken to skillet.
Cook until chicken is completely done, another 3 minutes.
Stir in vinegar and apples.
This great to serve with mashed potatoes.
Garnish with chives or green onions.
Let's pour a glass of wine and enjoy!
I love this thread.
I will contribute very, very soon. I myself have been baking this year for the first time. Everything from scratch is my rule. I've been creating my own recipes (which made me very proud of me because baking is literally science and if you don't know that science you'll just ruin everything) and I've been recreating recipes I find online and on YouTube.
It's been way fun.
Good thread. Like I said, I'll contribute soon.
I will contribute very, very soon. I myself have been baking this year for the first time. Everything from scratch is my rule. I've been creating my own recipes (which made me very proud of me because baking is literally science and if you don't know that science you'll just ruin everything) and I've been recreating recipes I find online and on YouTube.
It's been way fun.
Good thread. Like I said, I'll contribute soon.
Chinese Walnut Shrimp
![1726614435773.jpeg]( "1726614435773.jpeg")
This is a Western inspired Chinese style dish that is getting quite popular in the USA.
1 lb large shrimp.
2/3 cup sugar.
2 tbs honey.
1/2 cup walnuts halves.
1/4 cup mayonnaise.
4 eggs whites.
1 tbs sweetened condensed milk.
2/3 cup cornstarch.
1 cup water.
Chopped green onions as garnish.
Add water, sugar, and walnuts to a sauce pan.
Bring to a boil.
Boil 2 minutes.
Remove walnuts, setting in a plate to dry.
In a bowl, whisk egg whites until foamy.
Slowly add corn.
Whisk until fully combined.
Coat shrimp with egg whites, allowing e tea to drop off.
Heat a skillet on medium-high.
Add shrimp.
Fry until golden brown, 4-5 minutes.
Set shrimp aside.
Combine mayonnaise and sweetened condensed milk.
Whisk to combine.
Add shrimp to the mayonnaise sauce.
Coat well.
Plate shrimp.
Add candied walnuts and garnish with green onion.
Enjoy.
This is a Western inspired Chinese style dish that is getting quite popular in the USA.
1 lb large shrimp.
2/3 cup sugar.
2 tbs honey.
1/2 cup walnuts halves.
1/4 cup mayonnaise.
4 eggs whites.
1 tbs sweetened condensed milk.
2/3 cup cornstarch.
1 cup water.
Chopped green onions as garnish.
Add water, sugar, and walnuts to a sauce pan.
Bring to a boil.
Boil 2 minutes.
Remove walnuts, setting in a plate to dry.
In a bowl, whisk egg whites until foamy.
Slowly add corn.
Whisk until fully combined.
Coat shrimp with egg whites, allowing e tea to drop off.
Heat a skillet on medium-high.
Add shrimp.
Fry until golden brown, 4-5 minutes.
Set shrimp aside.
Combine mayonnaise and sweetened condensed milk.
Whisk to combine.
Add shrimp to the mayonnaise sauce.
Coat well.
Plate shrimp.
Add candied walnuts and garnish with green onion.
Enjoy.
Broccoli Cheddar Soup
![1726621513865.jpeg]( "1726621513865.jpeg")
Broccoli cheddar soup was conceived in America in the 19th century. In a way it invokes the spirit of French cuisine, being rich and creamy.
This soup didn't get much traction until 1990. That's when Campbell's released a canned version. Despite the hideous nature of canned soup, people were apparently excited, making it one of their best selling soups ever. Apparently the populous does not require quality. Freshly prepared food with fresh ingredients is better, for your health and quality of life.
I know a can opener can make life convenient and easy. With that can opener, we are, however, sacrificing integrity.
Let's bring back some quality!
1 & 1/2 cups cheddar cheese, shredded.
1 cup/250 g velveta cheese, cut into cubes.
1/2 cup heavy whipping cream.
1 can evaporated milk.
6 slices of bacon.
4 cups chicken broth.
12 oz frozen chopped broccoli, thawed.
1 cup onion, chopped.
2 medium carrots, diced.
3 medium Yukon gold potatoes, diced.
1/2 tsp black pepper.
1/4 tsp salt.
2 tbs cornstarch.
2 tbs water.
Let's get that 5qt slow cooker out! Slow cookers are great for many types of soups.
Spray interior of slow cooker with cooking spray.
Cook bacon in a skillet 6-8 minutes or until crisp.
Transfer bacon to paper towels to absorb excess grease.
Crumble bacon. Refrigerate until needed.
Remove all but one tablespoon of bacon grease from skillet.
Add onions.
Cook onions until tender (about 4 minutes), stirring occasionally.
Put onions in slow cooker.
Stir in broth, milk, potatoes, broccoli, carrots, salt, and pepper.
Cover. Cook for about 5 hours on low.
Should be bubbly with tender potatoes.
Turn to high.
Stir in heavy whipping cream.
In a small bowl whisk cornstarch with water.
Add cornstarch to slow cooker.
Cover and cook 15 minutes or until thickened.
Add cubed cheese to slow cooker, stirring until fully melted.
Add cheddar cheese, stirring until fully melted.
Garnish each bowl with bacon.
Offer croutons.
Serve with baguettes.
Campbell's isn't going to garnish your bowl!
Let's pour another glass of white wine and enjoy life!
Broccoli cheddar soup was conceived in America in the 19th century. In a way it invokes the spirit of French cuisine, being rich and creamy.
This soup didn't get much traction until 1990. That's when Campbell's released a canned version. Despite the hideous nature of canned soup, people were apparently excited, making it one of their best selling soups ever. Apparently the populous does not require quality. Freshly prepared food with fresh ingredients is better, for your health and quality of life.
I know a can opener can make life convenient and easy. With that can opener, we are, however, sacrificing integrity.
Let's bring back some quality!
1 & 1/2 cups cheddar cheese, shredded.
1 cup/250 g velveta cheese, cut into cubes.
1/2 cup heavy whipping cream.
1 can evaporated milk.
6 slices of bacon.
4 cups chicken broth.
12 oz frozen chopped broccoli, thawed.
1 cup onion, chopped.
2 medium carrots, diced.
3 medium Yukon gold potatoes, diced.
1/2 tsp black pepper.
1/4 tsp salt.
2 tbs cornstarch.
2 tbs water.
Let's get that 5qt slow cooker out! Slow cookers are great for many types of soups.
Spray interior of slow cooker with cooking spray.
Cook bacon in a skillet 6-8 minutes or until crisp.
Transfer bacon to paper towels to absorb excess grease.
Crumble bacon. Refrigerate until needed.
Remove all but one tablespoon of bacon grease from skillet.
Add onions.
Cook onions until tender (about 4 minutes), stirring occasionally.
Put onions in slow cooker.
Stir in broth, milk, potatoes, broccoli, carrots, salt, and pepper.
Cover. Cook for about 5 hours on low.
Should be bubbly with tender potatoes.
Turn to high.
Stir in heavy whipping cream.
In a small bowl whisk cornstarch with water.
Add cornstarch to slow cooker.
Cover and cook 15 minutes or until thickened.
Add cubed cheese to slow cooker, stirring until fully melted.
Add cheddar cheese, stirring until fully melted.
Garnish each bowl with bacon.
Offer croutons.
Serve with baguettes.
Campbell's isn't going to garnish your bowl!
Let's pour another glass of white wine and enjoy life!
I find the chocolate + condensed milk + butter ones are one in the same as to the classic recipe. The classic recipe is the same as the condensed milk recipe, because condensed milk is fat and sugar fortified milk. With the original you cook it down in sugar and fat.
Marshmallow fudge is... good lord nasty.
Omelette
It's classic to have eggs for breakfast. Of the numerous way to prepare them, scrambled is probably the most common. It's the easiest to make. This is the type we'd expect to find on the children's menu.
Even though scrambled eggs are easy to prepare, a lot of mistakes are quite common. Before we head to the adult version, let's fixing basic problems.
High heat:
Eggs cook quickly. Turn the heat down! High heat can dry out and toughen the texture. Eggs can burn.
Cracking:
Don't crack the eggs in the pan. You're more likely to have streaking with white and yolk not being incorporated sufficiently. Cracking on a flat surfaces decreases the likelihood of having shell fragments in the eggs.
Whisking:
Failure to whisk well enough (to fully incorporate whites and yolks) will yield inferior texture. Whisking well enough will result in softer, fluffier eggs.
Milk:
Adding milk while whisking can dilute the flavor and may result in runnier eggs. More importantly it can cause splitting, giving a "grainy" texture. Don't add milk or water.
Overcooked:
Stop cooking just before they are finished. Residual heat will continue cooking the eggs.
Salt:
Add salt! While there is a bit of a debate on whether it is best to salt before or after, it's clear salt improves eggs. If salted before, the proteins in the yolk won't bind closely, resulting in fluffier eggs. On the other side, salting afterward may lead to better flavor. (I use a little before and after).
Now that we fixed a lot of the problems for the kid's choice, let's proceed to the adult munu.
Omelettes were probably first made in ancient Persia, where they combined eggs with savory ingredients. Others credit ancient Romans. They did have a recipe that combined eggs with honey, which they called "ovemele"; however, the word "omelette" is actually French, meaning "small thin plate".
There are many versions.
French:
Made with just eggs and spices, often folded over itself.
Cheese:
Topped it folded over with cheese.
Spanish:
This contains potato, onion, and bell pepper.
Western (or Denver):
With this version you get ham, onions, peppers, and cheese.
Philly:
With slivered steak, cheese, and pepper, it's like a cheese steak sandwich.
Potato chip:
Yes, you guessed it. It has potato chips.
Enchilada:
This one has a Mexican flair, topped with the flavors of Mexico.
Burrito:
This one is like the enchilada, except it's rolled so the toppings are classically in the center.
Greek:
This one is filled with gyro ingredient.
My favorite contains spinach, fresh mushrooms, goat cheese, and avocado.
Today however we are going to make a Japanese omelette, Tamagoyaki. It has a unique folding style. It has multiple folds.
![1726669572475.jpeg]( "1726669572475.jpeg")
To make this you'll need a small rectangular pan.
3 eggs.
3 pinches of salt.
1 tbs dashi sauce.
1/4 cup sliced smoked salmon (or ham).
1 cup spinach.
3-4 slices blue cheese.
1-2 tbs butter (or cooking oil).
Chop spinach.
Sautee spinach to wilt (no oil) on low heat.
Gently cook until soft, stirring frequently.
Remove spinach to paper towels. Gently squeeze to remove excess moisture. Set aside.
Use paper towels to remove excess water from salmon (or ham). Set aside.
Put eggs in a bowl.
Whisk well.
Add salt and dashi.
Whisk well. Set aside.
Turn stove to low heat.
Butter pan. Use a paper towel, if needed to coat every corner. Butter well.
Dip a fork into the eggs, then press against pan. If it sizzles, we're ready.
Pour only enough egg to cover bottom. Tilt pan back and forth, if needed.
When thin egg coating is half done, add one third of the spinach, cheese, and meat.
Carefully roll the egg. Don't fold in half. Just take a portion and turn it, then turn it again, rolling it.
Coat pan with butter.
Add another layer of egg, lifting done portion so egg will seep underneath.
Add another third of the filling when this new layer is nearly done.
Roll this layer, you did the previous.
Coat pan with butter.
Add remaining egg to pan, lifting done portion so egg will seep underneath.
Add remaining filling when this later is ready.
Roll it up as done previously.
Turn stove off.
Move to cutting board.
Pat dry. Let cool 1-2 minutes.
With a sharp knife, cut into slices
I like adding oyster sauce to mine.
Feel free to switch filling ingredients.
Enjoy.
It's classic to have eggs for breakfast. Of the numerous way to prepare them, scrambled is probably the most common. It's the easiest to make. This is the type we'd expect to find on the children's menu.
Even though scrambled eggs are easy to prepare, a lot of mistakes are quite common. Before we head to the adult version, let's fixing basic problems.
High heat:
Eggs cook quickly. Turn the heat down! High heat can dry out and toughen the texture. Eggs can burn.
Cracking:
Don't crack the eggs in the pan. You're more likely to have streaking with white and yolk not being incorporated sufficiently. Cracking on a flat surfaces decreases the likelihood of having shell fragments in the eggs.
Whisking:
Failure to whisk well enough (to fully incorporate whites and yolks) will yield inferior texture. Whisking well enough will result in softer, fluffier eggs.
Milk:
Adding milk while whisking can dilute the flavor and may result in runnier eggs. More importantly it can cause splitting, giving a "grainy" texture. Don't add milk or water.
Overcooked:
Stop cooking just before they are finished. Residual heat will continue cooking the eggs.
Salt:
Add salt! While there is a bit of a debate on whether it is best to salt before or after, it's clear salt improves eggs. If salted before, the proteins in the yolk won't bind closely, resulting in fluffier eggs. On the other side, salting afterward may lead to better flavor. (I use a little before and after).
Now that we fixed a lot of the problems for the kid's choice, let's proceed to the adult munu.
Omelettes were probably first made in ancient Persia, where they combined eggs with savory ingredients. Others credit ancient Romans. They did have a recipe that combined eggs with honey, which they called "ovemele"; however, the word "omelette" is actually French, meaning "small thin plate".
There are many versions.
French:
Made with just eggs and spices, often folded over itself.
Cheese:
Topped it folded over with cheese.
Spanish:
This contains potato, onion, and bell pepper.
Western (or Denver):
With this version you get ham, onions, peppers, and cheese.
Philly:
With slivered steak, cheese, and pepper, it's like a cheese steak sandwich.
Potato chip:
Yes, you guessed it. It has potato chips.
Enchilada:
This one has a Mexican flair, topped with the flavors of Mexico.
Burrito:
This one is like the enchilada, except it's rolled so the toppings are classically in the center.
Greek:
This one is filled with gyro ingredient.
My favorite contains spinach, fresh mushrooms, goat cheese, and avocado.
Today however we are going to make a Japanese omelette, Tamagoyaki. It has a unique folding style. It has multiple folds.
To make this you'll need a small rectangular pan.
3 eggs.
3 pinches of salt.
1 tbs dashi sauce.
1/4 cup sliced smoked salmon (or ham).
1 cup spinach.
3-4 slices blue cheese.
1-2 tbs butter (or cooking oil).
Chop spinach.
Sautee spinach to wilt (no oil) on low heat.
Gently cook until soft, stirring frequently.
Remove spinach to paper towels. Gently squeeze to remove excess moisture. Set aside.
Use paper towels to remove excess water from salmon (or ham). Set aside.
Put eggs in a bowl.
Whisk well.
Add salt and dashi.
Whisk well. Set aside.
Turn stove to low heat.
Butter pan. Use a paper towel, if needed to coat every corner. Butter well.
Dip a fork into the eggs, then press against pan. If it sizzles, we're ready.
Pour only enough egg to cover bottom. Tilt pan back and forth, if needed.
When thin egg coating is half done, add one third of the spinach, cheese, and meat.
Carefully roll the egg. Don't fold in half. Just take a portion and turn it, then turn it again, rolling it.
Coat pan with butter.
Add another layer of egg, lifting done portion so egg will seep underneath.
Add another third of the filling when this new layer is nearly done.
Roll this layer, you did the previous.
Coat pan with butter.
Add remaining egg to pan, lifting done portion so egg will seep underneath.
Add remaining filling when this later is ready.
Roll it up as done previously.
Turn stove off.
Move to cutting board.
Pat dry. Let cool 1-2 minutes.
With a sharp knife, cut into slices
I like adding oyster sauce to mine.
Feel free to switch filling ingredients.
Enjoy.
This is the peanut butter fudge I use:
4 cups sugar (2 cups granular and 2 cups brown -or- 4 cups granular).
1 cup milk.
1 & 1/2 cups peanut butter, creamy for smooth texture.
1 tbs butter
1 & 1/2 tsp vanilla.
Line baking pan with parchment paper.
In a sauce pan combine sugar and milk.
Bring to a boil, constantly stirring.
Once boil has started add peanut butter.
Reduce heat.
Continue stirring.
Using a candy thermometer, get it to 235°.
Remove from heat.
Add butter and vanilla, keep stirring in the same direction.
Stir until it starts to harden, it could take up to 10 minutes.
Spread on parchment paper.
Let cool before slicing.
Hope that helps.
Lentil Salad
![1726675940788.jpeg]( "1726675940788.jpeg")
Like beans and other legumes, lentils have a lot to offer. They're high in both protein and fiber, while packed with various other nutrients. It's no wonder lentils are an essential part of the diets of many cultures.
There are four main types:
Green:
They hold their consistency well and have a light properly flavor. They take longer to cook.
Brown:
(Easiest to find here ) They hold their consistency but can get mushy if overcooked.
Great for salads, soups, and burgers.
Black:
(Sometimes call beluga, because it sort of resembles caviar.) They have a rich, earthly flavor. They hold their texture well.
Red:
(Also called orange it pink.) They have a sweeter flavor and cook fast.
That's not to mention pigeon peas which are widely used in India.
For this recipe, you'll have the best texture with green or black lentils.
1 cup lentils (green or black).
1 small onion, chopped.
2 & 1/2 cup cucumber, chopped.
2-3 cups baby spinach.
1 cup parsley, chopped.
seeds of one pomegranate.
Feta cheese
for the dressing:
1/4 cup lemon juice.
1/3 cup olive oil.
2 tbs honey.
1/2 tsp ground allspice.
1/2 tsp pepper.
1/4 tsp salt.
Boil lentil until adequately tender. Time will vary depending on type used, 25-45 minutes.
Watch pot while cooking. Additional water may need to be added.
Drain and set aside to cool.
In a bowl, combine lentils, onions, cucumbers, spinach, parsley, and pomegranate seeds.
Mix gently.
In a small bowl, whisk together dressing ingredients.
Pour dressing over salad, mix gently.
Garnish with feta.
Like beans and other legumes, lentils have a lot to offer. They're high in both protein and fiber, while packed with various other nutrients. It's no wonder lentils are an essential part of the diets of many cultures.
There are four main types:
Green:
They hold their consistency well and have a light properly flavor. They take longer to cook.
Brown:
(Easiest to find here ) They hold their consistency but can get mushy if overcooked.
Great for salads, soups, and burgers.
Black:
(Sometimes call beluga, because it sort of resembles caviar.) They have a rich, earthly flavor. They hold their texture well.
Red:
(Also called orange it pink.) They have a sweeter flavor and cook fast.
That's not to mention pigeon peas which are widely used in India.
For this recipe, you'll have the best texture with green or black lentils.
1 cup lentils (green or black).
1 small onion, chopped.
2 & 1/2 cup cucumber, chopped.
2-3 cups baby spinach.
1 cup parsley, chopped.
seeds of one pomegranate.
Feta cheese
for the dressing:
1/4 cup lemon juice.
1/3 cup olive oil.
2 tbs honey.
1/2 tsp ground allspice.
1/2 tsp pepper.
1/4 tsp salt.
Boil lentil until adequately tender. Time will vary depending on type used, 25-45 minutes.
Watch pot while cooking. Additional water may need to be added.
Drain and set aside to cool.
In a bowl, combine lentils, onions, cucumbers, spinach, parsley, and pomegranate seeds.
Mix gently.
In a small bowl, whisk together dressing ingredients.
Pour dressing over salad, mix gently.
Garnish with feta.