Author: Admin

Sous vide is the ideal way to prepare any fish, especially salmon. For anyone with a busy lifestyle this tip will drastically improve your life when it comes to dinner preparation. The best part about it is you don’t have to start with fresh fish, in fact, it’s better to find salmon on sale, set it in a simple marinade and throw it in the freezer until you’re ready to cook it. With the sous vide method there’s no need to thaw fish beforehand and there’s no worry about your food hitting unsafe temperatures. Sous vide is the tastiest, most consistent method to cook all sorts of frozen fish.

Key Takeaways:

• Best way to cook Sous Vide Teriyaki salmon or any fish in general. Will perfectly cook your fish.
• Cooks the fish as fast as it thaws. May need additional seasoning to turn it into a complete dinner.
• Cook time is a little high. It can vary anywhere from 40-70 minutes but otherwise, the recipe is easy and delicious

“It’s hard to truly communicate to you the lusciousness of this sous vide fish without you trying it for yourself.”

Read more: http://www.simplyrecipes.com/recipes/sous_vide_teriyaki_salmon/

You may think Mediterranean tuna noodle casserole is boring and has a canned taste. It is often made with boring ingredients. This one is different, though. It is full of Mediterranean flavors. Someone who doesn’t like this traditional casserole should still try this version. It is very different and is a great take. It is still easy to make, though. It would still work for a weeknight dinner so you can have something delicious to eat after work.

Key Takeaways:

• A few steps and ingredients make this a fairly quick and dinner idea.
• This casserole is French inspired and is sure to please whoever eats it.
• Light and healthy casseroles are possible. This receipt allows for just that!

“When I thought about tuna, Nicoise salad was top of mind, and so naturally a tuna noodle casserole packed with briny pops of capers, artichokes, and olives sounded amazing.”

Read more: http://www.thekitchn.com/recipe-mediterranean-tuna-noodle-casserole-249766

During zucchini season, gardeners are often inundated with crates of zucchini. One popular way to rescue all these extra zucchinis is to bake a chocolate and zucchini cake. The interesting combination of zucchini and chocolate actually produces a delicious result. Not only does the flake have a fluffy crust, the zucchini provides extra moisture so there less butter is actually needed for the recipe. With the help of cocoa powder, there isn’t actually any vegetable taste but rather a sumptuous chocolate flavor. The final dessert is a light, voluptuous chocolate flavor cake using seasonal green produce. There are plenty of creative and delectable ideas to enjoy the extra zucchini during the harvest season such as zucchini bread, noodle salad, tarte and ratatouille. Time to get those recipes started!

Key Takeaways:

• When it’s zucchini season, the crop grows so abundantly that overloaded gardeners often leave boxes of zucchini for people on the seats of their cars.
• One popular way to use up all of that zucchini is by baking chocolate zucchini cake, which is delicious and takes under an hour from start to finish.
• This particular recipe produces a wonderfully fluffy cake and a decadent chocolate flavor, thanks to cocoa powder, chocolate chunks, and just a bit of actual coffee.

“I am not a gardener myself, so I just get my zucchini from the greenmarket, and over the years and the batches, I have tweaked my Chocolate & Zucchini Cake recipe to get it just right for my taste.”

Read more: https://cnz.to/recipes/cakes-tarts/chocolate-zucchini-cake-recipe/

Pumpkin no-bake cookies are vegan and gluten-free. They take approximately 10 mins to make and then you can eat them all day. Made with pumpkin puree pecans, cranberries, coconut, and chocolate. Simple and easy to make and hardly any cleanup. You can make them into a cookie shape or roll them into a ball then dip them into choc and let them sit to harden and they are done. Eat and enjoy often

Key Takeaways:

• The recipe is provided at this link for no-bake vegan pumpkin cookies.
• The cookies take only 10 minutes to make, and the cleanup is a snap.
• These no-bake vegan pumpkin cookies include coconut and pecans. They are also gluten-free.

“No-Bake Vegan Pumpkin Cookies with Pecans & Coconut! They take only 10 minutes to make, have a minimal cleanup, are vegan & gluten-free!”

Read more: https://foodgawker.com/post/2017/10/02/685588/

Looking for a simply elegant way to dress up dinner this week? This lettuce wrap can serve even the most demanding of palettes with its savory list of ingredients. Its main ingredients are garlic, ginger, nut milk, tempeh (a soy product), rice, carrots, and cucumbers. They are many ways to make this blend your own. Based on taste, season with salt, soy, cilantro, and lime. Then, serve this new take on soft tacos up on a crisp lettuce leaf. Try it out tonight, and enjoy!

Key Takeaways:

• A simple yet nutritious recipe consisting of many fresh ingredients
• Recipe can be adapted to your own taste by adjusting the rice and other grains
• Easy to multi-task components of the dish, making it quick to have a delicious meal

“It’s a one-pan meal that comes together in no time!”

Read more: https://www.101cookbooks.com/archives/garlic-lime-lettuce-wraps-recipe.html

Drizzled with a tahini icing as soon as they come out of the oven, the buns are fudgy, rich and bursting with flavor. They’re as decadent as possible–but not too overpowering that you won’t want more than one–and I love that these are the sort of treat that works for both dessert and coffee time. (Side note: is coffee time a thing? Yes? No? It should be.) These buns have a lot going on, but it just works. Even non-halva lovers will get in on the action, finding the combination of sesame and chocolate deliciously alluring. But then again, who can resist the siren call of a bun? Yell “I got buns, hun!” and you’ll have everyone lined up, ready to taste these for themselves.

Key Takeaways:

• The Jewish ceremonial bread, challah, is a glossy, stretchy, braided bread.
• Challah is similar to brioche and therefore can be used in breakfast dishes like other enriched breads.
• The dairy-free bread goes well with coffee or tea and the bread is less rich than cinnamon rolls.

“My two favorite fillings I auditioned were a sweetened cream cheese with jam (basically tastes like cheesecake) and a chocolate-tahini swirl.”

Read more: https://smittenkitchen.com/2017/09/chocolate-tahini-challah-buns/

Heat 1 Tbsp. oil in the same skillet over high. When the oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on the first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then scrape to loosen tofu. Turn pieces and continue to cook, undisturbed again, until the second side is browned, about a minute or two longer. Scrape to loosen tofu again and pour in wine mixture and mushroom mixture. Cook, tossing briskly until sauce is thickened and all ingredients are coated, bout 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Key Takeaways:

• Mushrooms and Fried Tofu is a meatless dish that balancing your diet and satisfies your taste buds.
• Roasted sesame dressing can be used in the miso sauce and is easy to make.
• 15 minutes is all it takes to make Mushrooms and Fried Tofu and requires 1 clove of minced garlic.

“The humble ingredients, tofu and mushrooms, soaking up the sesame and miso sauce, become very tasty and refreshing.”

Read more: https://foodgawker.com/post/2017/10/03/685724/

Sour beer is a beer which has an intentionally acidic, tart or sour taste. The most common sour beer styles are Belgian: lambics, gueuze, and Flanders red ale. At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a cool ship open to the outside air – an unpredictable process that many modern brewers avoid.

Key Takeaways:

• Beer making involves the use of yeast to enable the fermentation process.
• Lambic beer in Europe uses a time-intensive process of carefully selected yeast and bacteria
• Sour beer uses carefully selected yeasts and bacteria which produce a distinctive taste from using wooden vats during fermentation

“In its American reinvention, sour beer has allowed microbiologists an opportunity to find new souring microbes with applications that could extend beyond simply beer.”

Read more: http://www.npr.org/sections/thesalt/2017/10/02/550442506/the-taming-of-the-brew-how-sour-beer-is-driving-a-microbial-gold-rush

I am so excited to share one of my families most favorite pasta dishes with you today! It is my Chicken Scampi Recipe and it is so good that me and my husband always fight over the leftovers the next day! Have you ever ordered the Chicken Scampi from Olive Garden? This is where I first fell in love with this dish. Angel hair pasta covered in a dreamy creamy garlic sauce mixed with caramelized red onions and bell peppers. Then topped with chicken tenderloins, seasoned with salt and pepper, coated in flour, then pan-fried in some olive oil. Although I love Olive Gardens chicken scampi, I honestly prefer my own. Does it taste better? I will let you be the judge. This dish is perfect in so many ways. I hope you love it as much as I do.

Key Takeaways:

• In this Chicken Scampi recipe, we swapped shrimp for chicken and it takes 20 minutes to make.
• Lemon juice and white wine are balanced with the richness of the butter and olive oil.
• Chicken Scampi works well with chicken as it does with any shellfish.

“The most important thing to remember with this recipe is to reserve some of the pasta cooking water.”

Read more: http://www.simplyrecipes.com/recipes/chicken_scampi_with_angel_hair_pasta/

About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Separate dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. Arrange on a lightly greased baking sheet. Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden.

Key Takeaways:

• Ree Drummond is called The Pioneer Woman and has known the food blogger author of this article for over ten years.
• “The Pioneer Woman Cooks A Year of Holidays” is a photo book full of recipes for every major holiday.
• “Mummy Halloweenies” are said to be a fun recipe for Halloween and you can make prepared dough like biscuit or pizza.

“These “Mummy Halloweenies” are so adorable – we’re taking them to the boys’ Taekwondo class tonight.”

Read more: https://steamykitchen.com/28853-mummy-halloweenies-recipe-video.html