how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.



Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.

If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.



Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.

You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.



Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.

If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.

If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.

If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.



Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.



Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.



Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.

If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.



Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.



Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.



Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.



Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.



Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.

If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.



TIPS.

Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.

Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.



WARNING.

Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.

November 04, 2019

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.

Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:

Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019

how to make nikujaga japanese beef and vegetables

How to Make Nikujaga (Japanese Beef and Vegetables).

Nikujaga (nee-ku-ya-ga) is a Japanese beef and vegetable dish. This meal is delicious, filling, and can be made in under 2 hours. This can serve 3 people with small portions.

Ingredients.

3-4 petite yellow potatoes.

1/2 cup or more of soy sauce.

1 Tablespoon aji-mirin.

3-5 tall carrots.

1 teaspoon of salt (1 teaspoon of salt per 2 cups of water).

2 pounds of chuck roast or beef strips (beef strips work well if you are low on time).

2 Tablespoons of olive oil or vegetable oil.

2 1/2 cups of sliced onions (purple, red, white or yellow onions all work).

4-6 edamame pods (shelled) (optional).

Part 1 Preparing the Vegetables.

1. Rinse the carrots and potatoes in cold water.

2. Cut the carrots into manageable rounds. Cut a 1/2 cup or more of carrots, depending on how much is going to be served to each person. Try having a 1/3 cup of carrot rounds per person.

To prevent the carrot rounds from breaking apart or flying away while cutting them, boil the tall carrots with their tops cut off for 2 minutes on low-medium heat. Avoid leaving the carrots on for too long as they’ll be added to the broth later and may turn out to be too soft or mushy.

3. Peel the potatoes. They do not have to be cut. These can be left whole if desired.

4. Boil water in a medium saucepan. Add a pinch of salt after seeing the first few bubbles form on the bottom.

5. Add the vegetables to the water. Let them boil on the medium-high setting for 15-20 minutes.

Part 2 Cooking the Meat.

1.Set a high-walled frying pan with oil to warm on the stovetop on medium-high heat.

The oil should be spreading on warm heat, but not popping. If it’s smoking or sizzling, turn down the heat.

2. Defrost and warm the chuck roasts. The chuck roasts can be fresh or frozen.

The chuck roasts can be submerged while in their packaging in cold tap water. Do not let the meat reach 40 °F (4 °C) as this is considered the “danger zone” for bacteria formation.

Do not let water touch the chuck roasts (this goes for any meat) as it may become watery and bacteria-ridden.

The chuck roasts can be defrosted in the microwave but will have to be used immediately afterwards as the temperature increase will result in faster bacteria formation and may cook a little while in the microwave.

3. Cut the chuck roasts into 1/4-inch thick strips and add them into the pan; turn on the medium-high heat setting if it isn’t on already.

The meat may sizzle or smoke at first but will stop after aji-mirin and soy sauce is added to the frying pan.

Avoid overcrowding the pan with meat as it will not cook evenly.

4. Pour in 1 tablespoon of aji-mirin and 1/2 cup of soy sauce for every 2 1/4-inch thick strips beef added. Some of the aji-mirin will be absorbed into the beef strips while cooking.

5. Season and flip the beef strips evenly. Turn the heat down as the strips get closer to being finished. This should take 5-7 minutes on medium heat depending on the heat setting.

Add more oil if the meat starts sticking to the pan.

6. Add a teaspoon of salt and a pinch of meat seasoning to the beef and vegetables as you gradually turn the heat down.

Part 3 Serving Nikujaga.

1. Take out separate bowls for each serving.

2. Add the 3-5 strips of meat into each bowl and spoon in the 2 or more types of vegetables depending on the portion size.

The broth left over from the vegetables can be spooned in for more flavor. Keep it hot or warm for the best results.

Things You’ll Need

Metal or silicon tongs.

Metal or silicon spatula.

Tall-walled pan or wok.

Serrated and paring knives.

Medium-sized bowls.

Medium saucepan.

Stovetop.

Measuring cups.

Measuring spoons.

Potato peeler (optional).

Februari 10, 2020

how to make kentucky burgoo

How to Make Kentucky Burgoo.

Kentucky burgoo is a traditional Kentucky stew made from various types of meat, vegetables, and chicken and beef stock. Making Kentucky burgoo is a long process but it will yield a delicious meal. To cook Kentucky burgoo, you need to brown the meat and then add the other ingredients. Kentucky burgoo can make a great dish for a holiday or other special event.





Ingredients.

3 tablespoons (45 mL) vegetable oil.

3-4 pounds (about 1,350 grams) of pork shoulder or country ribs cut into cubes.

2-3 pounds (about 1,350 grams) chuck roast, stew meat, or other cut of beef, cut into cubes.

3-5 chicken legs or thighs with the bones in.

1 chopped green pepper.

1 large chopped onion.

2 chopped carrots.

2 chopped celery ribs.

5 chopped garlic cloves.

1 quart (950 mL) chicken stock or broth.

1 quart (950 mL) beef stock or broth.

A 28-ounce (784 grams) can of crushed tomatoes.

2 large potatoes.

One pound (450 grams) bag of frozen corn.

A 14-ounce (392 grams) bag of frozen lima beans.

Salt and pepper.

4-8 tablespoons (60 to 120 mL) of Worcestershire sauce.





Part 1 Cooking the Meat.



1. Heat your oil. Measure your oil into a soup pot. Heat the oil over the stove on medium-high heat. To see if your oil is ready, drop something small like a grain of rice in the pan. If it sizzles, the oil is ready.



2. Salt the meats. While you wait for the oil to heat up, salt all your meats. This includes the pork shoulder or ribs, chuck roast or stew meat, and any other meat you're including. Salt all the meat generously on all sides.

Wash your hands before and after handling raw meat.



3. Add the meats to the pot. Once the oil is ready and the meats are salted, place the meats in the pot. Add the different types of meat at once. As you're working with a lot of meat, you'll likely have to work in batches. Make sure you can still easily move and flip the meat after adding it to the pan. Overcrowding will prevent the meat from browning properly.



4. Brown the meats on both sides. Use a wooden spoon to turn the meats over to make sure they're brown on both sides. Move the meats as necessary to get them completely brown on each side. Do not flip your meat over until the side touching the pan is completely brown.



5. Remove the meats and set aside. Once the meats are browned, remove them using a spatula or slotted spoon. Place the meats in a bowl and set them aside for now.





Part 2 Simmering the Soup.



1. Cook the onions, pepper, celery, and carrots. Add your onions, peppers, celery, and carrots to the same pot you used to brown the meat. Turn the heat to high. Cook the vegetables until they're browned.

You may need to add more oil if the vegetables start to steam or get stuck to the pan.

Cooking times vary depending on the precise heat of your stove and type of pot you're using.



2. Add the garlic. As soon as your vegetables brown, throw in the garlic. Cook the garlic for only one minute before proceeding with the cooking process.



3. Add back the meats. Take the bowl with the meats that you set aside earlier. Add the meats back to the pot with the vegetables and garlic.



4. Stir in broth and tomatoes. Once the meat is back in the pot, add both the chicken and beef broth. Then, add the can of crushed tomatoes. Stir all the ingredients until they're completely combined and then salt to taste.



5. Simmer for two hours. Let the mixture come to a simmer. Then, reduce the heat on the stove to a lower setting. Cover the pot and leave the ingredients simmering for two hours.

Check the pot periodically while it's simmering and do not leave the pot unattended. This is a fire hazard.



Part 3 Finishing the Burgoo.



1. Strip the meat from the bones. Use a spoon to fish out any pieces of meat that are attached to a bone. Strip the meat from the bones. Tear any larger chunks of meat into bite sized pieces and then throw them back in the pot.

Wait a few minutes between taking the meat out of the pot and removing it from the bone. Meat will be very hot when it's just been taken out of the pot.



2. Add the potatoes. If you have not already peeled and cut your potatoes, do so now. Then, toss the potatoes into the pot. Use a spoon to stir them into the remaining ingredients.



3. Stir in the worcester sauce. Measure out your 4-8 tablespoons (60 to 120 mL) of Worcestershire sauce and pour it into your mixture. Then, stir it into the soup until everything is combined.



4. Add the corn and lima beans. Add your one pound (450 grams) bag of frozen corn and 14-ounce (392 grams) bag of frozen lima beans Stir everything together until the ingredients are evenly combined.



5. Finish cooking your soup. After adding the corn and lima beans, let the soup cook for another 10 minutes. After 10 minutes have passed, you can serve your soup. Kentucky burgoo is traditionally served with hot sauce and corn bread on the side.

November 23, 2019

how to puff quinoa

How to Puff Quinoa.

Quinoa has long been a staple crop of the Andes region, but only recently made waves in the rest of the world. You may have cooked this protein-rich seed as though it were rice, but it's worth "puffing" it like popcorn as well. This is a quick, low-effort recipe — especially if the quinoa is pre-rinsed — that makes a good snack or topping.



Part 1 Rinsing the Quinoa (Optional).

1. Decide whether to rinse. All quinoa naturally produces bitter substances called saponins. Most companies treat the quinoa to remove most of the saponins before they reach the store, but there may still be a faint biter taste. Rinsing will remove this, but you'll have to wait at least half an hour for the seeds to dry.

If you decide not to rinse, skip down to the puffing instructions.

2. Rinse the quinoa in a bowl. Place the quinoa in a bowl. Fill it with cold water. If the quinoa still contains saponins, foam will form on the surface.

3. Pour the quinoa through a strainer. Empty the bowl into a fine mesh strainer. Hold it under cold running water to remove the foam.

4. Repeat until foam stops forming. Return the quinoa to a bowl so you can watch for foam, then rinse again. The quinoa is ready once no more foam forms on the surface, and the seeds all remain in the bottom of the bowl.

5. Set your oven to the lowest temperature. Set your oven to "warm" or to the lowest temperature setting. There's no need to wait for preheating — just continue to the next step.

6. Dry your quinoa in the oven. Spread out the wet quinoa on a dry baking tray. Check every ten minutes and stir to break up large clumps. Remove when completely dry. This usually takes thirty to sixty minutes.

To further reduce the risk of burning, leave the oven door ajar.

You can move on to the stovetop before the quinoa is completely dry. You'll just have to wait for the moisture to evaporate before the quinoa pops, which can take 10–30 minutes.



Part 2 Puffing the Quinoa.

1. Heat a heavy-bottomed sauce pan. To prevent a quinoa avalanche, this pan should either have a lid or be at least six inches (15 cm) deep. Heat the pan over medium heat.

2. Add oil (optional). Many people choose to pop their quinoa dry for health reasons. If you prefer a crisper puffed quinoa, cover the base of the pan with about 1 tbsp (15 mL) of oil. A neutral-flavored oil such as canola or safflower is a good choice.

3. Add a little quinoa to test the heat. Add a sprinkle of dry quinoa to the pan. If the pan is hot enough, the quinoa should pop within a few seconds. Quinoa does not expand nearly as much as popcorn kernels, but it will turn brown, jump in the air, and release a nutty aroma.

4. Cover the base of the pan with quinoa. Once the pan is hot enough, pour in quinoa in a single layer on the base of the pan.

5. Shake the pan until the popping slows. Shake constantly to even out the temperature and prevent stuck, burnt seeds. Remove from heat once popping starts to slow, usually after one to five minutes.

If you are using a pan with a lid, crack it a couple times to let steam escape. Do this on the side facing away from you to avoid steam and quinoa rocketing to your face.

You can continue cooking to make the quinoa browner, nuttier, and crunchier, but the quinoa will burn easily after this point.

6. Shake off heat until popping stops. As long as you don't smell burning, you can continue shaking the pan off heat for another minute or two. Pour the puffed quinoa onto a baking sheet to cool down once popping stops.



Part 3 Using the Puffed Quinoa.

1. Flavor to eat as a snack. Replace your popcorn with a bowlful of puffed quinoa, mixed with a little salt and pepper. Alternatively, add a dash of chile oil, or a sprinkle of your favorite dried herbs.

2. Add the quinoa to breakfast cereal. You've just made a healthier version of puffed rice cereals. Eat it with milk or add it to homemade granola (before or after baking).

3. Sprinkle over salad or vegetable dishes. Puffed quinoa adds a great crunchy texture to salads in place of nuts or croutons. It also works well with roasted or sautéed vegetables.

4. Use them in energy bars. Make protein-rich hiking snacks by combining puffed quinoa with nuts and other high-energy foods.

5. Mix puffed quinoa into cookie dough. Replace some of the oats in an oatmeal cookie, or add it to any cookie recipe for crunch and protein.

Februari 20, 2020

how to easy cook kabobs

How to Easy Cook Kabobs.

Meat on a stick is always a big hit at barbecues. But kabobs aren't just about the protein -- mixing in some tasty veggies with the steak, chicken, or pork gives you a complete meal, all on one handy skewer. The good news is you don't even have to wait for a barbecue to enjoy kabobs. Grilling is certainly the classic way to cook them, but you can also throw the skewers in the oven under the broiler and wind up with kabobs that are just as delicious.







Ingredients.

3 ½ pounds (1.6 kg) protein, such as beef, chicken, pork, or seafood.

3 to 4 vegetables, such as onions, bell peppers, zucchini, or mushrooms.

Marinade (optional).

Salt and freshly ground black pepper (optional).







Part 1 Making the Kabobs.



Cut a protein into cubes. You can use any type of protein that you like for your kabobs, but beef, chicken, pork, lamb, and seafood are the most common options. Use a sharp knife to cut 3 ½ pounds (1.6 kg) of the protein you’re using into approximately 2-inch cubes (5-cm) that you can easily thread on a skewer.[1]

When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs.

If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.



Marinate the protein for a few hours. To ensure the most flavorful kabobs, you should create a marinade for the protein. Choose a marinade that complements the type of protein that you’re using, and allow the meat sit in it for to 2 to 5 hours.[2]

A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight.

If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper.

Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper.[3]

You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.



Chop the vegetables. To ensure that the kabobs cook evenly, pair your protein with veggies that have the same cooking time. Onions, bell peppers, zucchini, grape tomatoes, and yellow squash are good options with most proteins. Use 3 to 4 whole vegetables, depending on their size, and cut them into chunks that are the same size as your protein.[4]

You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.



Choose metal or wooden skewers. To assemble the kabobs, you’ll need some type of skewer. Metal skewers are reusable, but they can be difficult to clean and are often hot to the touch when they’re done cooking. Wooden skewers are inexpensive so you can throw them away when you’re done and not worry about cleanup. They are prone to charring, though.[5]

For a good sized portion, choose skewers that are about 12-inches (30-cm) long.



Soak wooden skewers for a half hour. Because wooden skewers can burn easily, you should soak them in water before you cook your kabobs. Place the skewers in a shallow dish, and cover them with water. Allow them to sit for about 30 minutes.[6]



Space the ingredients on the skewers. When your protein is finished marinating, you can assemble the kabobs. Thread the protein and vegetable pieces onto the skewers, pushing the items so they’re close together without actually touching. Make sure there’s some space at the end of the skewer to avoid overcrowding -- 2 -inches (5-cm) is usually enough. [7]

You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method.

If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.







Part 2 Grilling the Kabobs.



Preheat the grill to medium-high. It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.[8]

For a gas grill, you can just set the temperature gauge to medium-high for preheating.

With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat.

You can also use a grill pan on your stove to cook the kabobs.



Grill the skewers on the first side for several minutes. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:

Grill steak for 4 to 6 minutes per side.

Grill chicken for 6 to 8 minute per side.

Grill pork for 6 to 8 minutes per side.

Grill lamb for 4 to 6 minutes per side.

Grill shrimp for 2 to 3 minutes per side.

Grill salmon, tuna, or swordfish for 2 to 3 minutes per side.

Grill tofu for 2 to 3 minutes per side.



Flip the kebabs over and cook for another few minutes. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first.[9]

The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.







Part 3 Broiling the Kabobs.



Preheat your broiler. Place your oven rack so it’s approximately 4-inches (10-cm) from the broiler element. Turn the broiler up to high, and allow it to preheat for about 10 minutes.[10]

Be sure to follow your oven’s instructions for proper use of the broiler.



Place a baking rack on top of a baking sheet. To keep the kabobs from steaming in the liquid they release, it’s important to keep them elevated. Set a baking rack on top of a large baking sheet so the liquid can drip below while they broil.[11]



Arrange the kebabs on the rack. With the baking rack on the baking sheet, set the kabobs on top of the rack.Set them in a single layer so they’ll cook evenly.[12]



Broil the kebabs for a few of minutes. Place the baking sheet under the preheated broiler. Allow the kababs to broil for several minutes depending on what type of protein you’re using:[13]

Broil steak for 4 to 6 minutes per side.

Broil chicken for 6 to 8 minute per side.

Broil pork for 6 to 8 minutes per side.

Broil lamb for 4 to 6 minutes per side.

Broil shrimp for 2 to 3 minutes per side.

Broil salmon, tuna, or swordfish for 2 to 3 minutes per side.

Broil tofu for 2 to 3 minutes per side.



Turn the kebabs over and cook for another few minutes. When the kabobs are finished broiling on the first side, use a pair of tongs to turn them over to the other side. Let them broil on the second side for the same amount of time that they broiled on the first side.[14]

You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.



Finished.





Tips.

You can get creative with your kabobs. Try different combinations of protein, marinades, and veggies to see which are your favorite.

To save time, you can tell the butcher that you’re making kabobs when you purchase your meat. That way, they can cut it into cubes for you.

For fancy, flavorful kabobs, try using herbs as the skewer in place of metal or wood. Rosemary works well because its stalks are woody and thick.



Things You’ll Need.

Knife.

Shallow dish.

Whisk.

Metal or wooden skewers.

Grilling.

Gas or charcoal grill.

Tongs.

Broiling.

Broiler.

Baking sheet.

Baking rack.

Tongs.

November 19, 2019

how to make vegetable pie

How to Make Vegetable Pie.

Vegetable pie is a great vegetarian meal that can be made in a host of various ways. Perfect for for cold nights or rainy days, this is true vegetarian comfort food. This recipe features an egg free pastry recipe and several suggestions to make a basic but delicious pie for your enjoyment. This pie is easily made as 1 large pie for the table, or 4 pot pies.

To serve 4.

Ingredients Pastry : 75g butter, 50ml sour cream, 1.5 cups plain flour, Cold water (as required).

Vegetable Filling : 1 onion, chopped, 1 carrot, peeled and diced, 1/2 stick celery, diced (or about 1/4 cup), 1 small sweet potato, peeled and cubed (or about 1 cup), 1 small zucchini / courgette, cubed, 1 cup peas (frozen is fine), 2 cloves or garlic chopped.

Sauce : 2 tablespoons of butter, 2 tablespoons of plain flour, 2 cups of milk, Salt and pepper.

Optional additional flavorings

1 tablespoon curry powder or your favored spice blend to taste

1 tablespoon vegetarian beef, chicken, or bacon gravy powder or 2 stock cubes (such as the vegan Massel brand)

2 tablespoons of chopped herbs such as parsley, oregano, thyme, chives.

Steps.

1. Gather your utensils & prepare your ingredients.

2. Prepare the pastry. In a food processor or other mixing bowl, combine butter and flour until blended, it should resemble fine crumbs. Add sour cream and pulse until combined. If necessary, add cold water 1 teaspoon at a time and pulse until it starts to form clumps of dough. Put aside in the fridge while you prepare your other ingredients.

3. Heat a large frying pan with a little oil or butter. Fry the carrots, onions and celery until golden brown. Add garlic and sweet potato with 1/2 cup of water. cover and simmer for 5 minutes. You may make the sauce during this time. Add zucchini and stir through, cook until vegetables are just tender. Take off the heat.

4. Make the sauce. Heat the butter and once melted, add the flour and optional spice seasonings if desired, Once combined, add the milk in batches, whisking over low heat until thick and smooth to the taste. Check for salt & pepper and add as required.

5. Combine sauce and vegetables. Add remaining peas and herbs if desired as these ingredients need minimal cooking. Place filling into the pie dish, casserole or individual serving dishes.

6. Roll out pastry thinly (approx 5mm or 1/5 of an inch) and top baking dish/s. Brush with milk or beaten egg if desired for a nice glaze.

7. Bake at 180C / 350F until pastry is golden and filling is warmed through. This is usually about 20-25 minutes.

8. Finished.

Tips.

You may use any combination of vegetables you wish, including leftover roast vegetables or add precooked lentils, chickpeas / garbanzo beans, or any other precooked legume to bulk it out, adding at the last stage when mixing with the sauce. Pumpkin or butternut squash is another nice choice.

For a treat, serve with chips or crisply baked potato wedges that have been brushed with oil and seasoned with spices, or brushed with lemon juice, olive oil and dried herbs (thyme & rosemary).

Instead of making this pastry, you may use your own recipe, or use mashed potato.

Ensure the sauce is well seasoned and the vegetables are cooked through.

Things You'll Need.

Knife, vegetable peeler, chopping board, measuring utensils.

Large pan or frying pan and wooden spoon

Medium saucepan and whisk

Pie dish (to hold at least 2 liters)

Desember 24, 2019

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

How to Make Quinoa Croquettes

How to Make Quinoa Croquettes.

Quinoa is a protein packed grain that is extremely good for you, especially if you need to derive your proteins from plant based sources. These croquettes are delicious and make a great accompaniment to a meal of steamed vegetables. They are best served with a tasty sauce.

Ingredients.
250 ml / 1 cup quinoa.
500 - 565 ml / 2 to 2 1/4 cups water or vegetable stock.
1 small carrot, finely chopped.
1 small onion, finely chopped.
1 stalk celery leaves or a bunch of parsley, finely chopped.
1 large garlic clove.
1 egg.
65 ml / 1/4 cup wholewheat flour.
65 ml / 1/4 cup yeast flakes.

Steps.
1. Cook the quinoa in a little water or stock in the way that you would normally prepare it (or follow the instructions on the box).
2. Tip the quinoa into a big bowl once cooked and let it cool.
3. Add the carrot, onion, celery/parsley and garlic to the pan. Place over medium heat.
4. Remove after 3 to 4 minutes of cooking.
5. Mix the quinoa with the egg, flour and yeast flakes. Add the vegetables.
6. Salt and pepper to taste.
7. Make small round balls with the mixture, using your hands.
8. Place the little balls into the frying pan over medium heat. Gently flatten them with a fork to form short, thick croquette (patty) shapes.
9. Continue cooking the croquettes until they are done. This should take about 10 minutes.
10. Serve. Add sauce for additional flavor. Good choices include hot sauce, yogurt, garlic or parsley sauce.

Tips.
Note that yeast flakes are rich in different vitamins in the B range. Yeast flakes are a great nutritional supplement for vegetarians, children, people with low immune systems, pregnant and lactating women etc. They can be found in health food stores or the health food aisle of your local supermarket. Do not confuse this with yeast used for baking.
This recipe makes about 12 to 15 croquettes.
Warnings.
To avoid crumbling of the croquettes during cooking, wait until they have browned for at least 5 minutes before attempting to flip them over.
Things You'll Need.
Frying pan.
Fork.
Saucepan.
Bowl.

Maret 23, 2020

how to make cheesy polenta casserole

How to Make Cheesy Polenta Casserole.

Cheesy polenta casserole is easy to make. You can create a delicious casserole using traditional polenta or polenta that comes ready-made in a tube. In about an hour, you can serve hot, cheesy polenta casserole to your family and friends.

Ingredients.
Polenta Casserole with Gorgonzola.
4 cups (950 mL) water.
2 cups (475 mL) milk.
2 cups (320 grams) polenta or corn grits.
2 teaspoons salt.
1/2 teaspoon ground black pepper.
1 tablespoon olive oil.
1 cup (150 grams) yellow onion, chopped.
1 cup (150 grams) green onion, chopped.
4 eggs, whisked.
1 cup (90 grams) Parmesan, grated.
1 cup (90 grams) Gorgonzola, crumbled.

Polenta Casserole with Mozzarella & Marinara.
1 teaspoon olive oil.
1 green bell pepper, chopped.
1/4 teaspoon garlic, minced.
2 green onions, chopped.
14 ounces marinara sauce.
1/4 cup (22 grams) fontina cheese, shredded.
3/4 cup (65 grams) mozzarella cheese, shredded.
1/2 cup (45 grams) Parmesan cheese, shredded.
One 16-ounce tube ready-made polenta, cut into 1/4-inch (0.65 centimeter) slices.

Method 1 Making Polenta Casserole with Gorgonzola.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that the oven is preheated before you bake the casserole. This will ensure the casserole bakes evenly and reaches the desired internal temperature.

2. Prepare a baking dish. You will need a glass baking dish that measures 9 x 13 inches or 23 x 33 centimeters. Use cooking spray, olive oil, or butter to lightly oil the baking dish. Set aside.

3. Cook the polenta. Add the polenta or corn grits, water, milk, salt, and pepper to a medium sized pot or saucepan. Cook over medium heat for about 10 minutes, whisking frequently. When the polenta is ready, it will be creamy but still loose in its consistency. Once the polenta is done, remove it from the heat and set aside.

4. Cook the onion. Add the olive oil to a small sauté pan. Place the pan on the stove and turn the burner to medium heat. Add the yellow onion to the pan and cook until the onion is soft. This should take about 5 minutes.

5. Combine everything except half of the Parmesan. Set aside half of the Parmesan. Then combine the remaining Parmesan with the Gorgonzola, green onions, cooked yellow onions, whisked eggs, and polenta mixture. Use a wooden spoon to thoroughly combine the ingredients, and then pour into the prepared baking dish.

6. Bake the casserole for 30-35 minutes. After 30 minutes, remove the casserole from the oven. The casserole should be bubbling when you remove it from the oven.

7. Sprinkle the remaining cheese on top and bake for 5 minutes. Make sure you sprinkle the cheese evenly across the top of the casserole, then put it back in the oven. The cheese should just be beginning to brown when you remove the casserole from the oven. This will take about 5 minutes.

8. Cool the casserole for 15 minutes. You will need to let the casserole cool before you serve it. Once the casserole cools, slice it with a knife. Serve with a side salad.

Store leftovers in the refrigerator for up to 3 days.

Method 2 Making Polenta Casserole with Mozzarella & Marinara.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly.

2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray. The baking dish should measure about 8 x 8 inches or 20 x 20 centimeters.

3. Cook the green onions, garlic, and green pepper. Heat the olive oil in a saucepan over medium-high. Add the green pepper, green onions, and garlic to the saucepan. Cook for about 3 minutes.

4. Add the marinara. After you cook the green onions, green pepper, and garlic in olive oil for 3 minutes, add the marinara to the saucepan. Allow the vegetables to simmer in the sauce for about 5 to 7 minutes. Stir occasionally.

5. Combine the mozzarella and fontina. Add the fontina and mozzarella cheeses to a medium sized mixing bowl. Use a wooden spoon to mix the cheeses until they are thoroughly combined.

6. Layer the sauce, polenta, and cheese mixture in the baking dish. Use the wooden spoon to spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer one third of the sliced polenta on the sauce, and top with about one third of the mozzarella and fontina mixture. Spread a thin layer of sauce on top of the cheese. Repeat the entire process twice, so that you end up with three layers.

7. Top with Parmesan cheese. Once you create three layers of sauce, polenta, and the mozzarella mixture, you will top the final layer of marinara sauce with Parmesan cheese. Use your hands to sprinkle the cheese evenly across the top of the entire casserole.

8. Bake for 25 minutes. Place the casserole in the preheated oven. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. The cheese should be bubbly and golden brown. Remove from the oven and cool for 5 minutes before serving.

Store leftovers in the refrigerator for up to 3 days.

Things You’ll Need.

Oven.

Stove.

Measuring cups.

Measuring spoons.

Glass baking dish.

Saucepan.

Small sauté pan.

Wooden spoon.

Medium sized mixing bowl.

Cooking spray.

Januari 21, 2020

How to Make Beer Batter.

How to Make Beer Batter.

Beer batter is used as a crispy for deep frying. It seals in flavours and cooks the contents fast with hot steam, resulting from the alcohol cooking off the beer. Root vegetables, white fish, minced meat, hard cheeses, and shellfish are all perfect for cooking in beer batter. You can learn how to mix up a basic beer batter and fry with it.





Making Beer Batter.



Use one 12 oz beer you like to drink. Beer batter can be made with any style or variety of beer, so you should feel free to experiment with different styles to see what you like best. If you've got Bud Lite on hand, that would make for just as good a beer batter as a craft IPA.

Generally, ales and lagers are used to make beer batters. The lighter and more carbonated, the lighter the batter. If you're not a big fan of beer flavors, use a lighter lager or a pilsner.

Darker stouts, porters, and ales are also perfectly fine for making beer batter, and will add a malty richness to the batter. Sometimes, these beers are significantly less carbonated, so it might be a good idea to cut it with half sparkling water.



Mix beer with equal parts of water, if you want. It's fine to just use beer in the batter, but some people like to cut it in half with an equal amount of water to stretch the batter a bit, and to save the beer for drinking with dinner.

While beer batter is similar in some ways to a basic pancake batter, never add milk to beer batter. Milk added to beer will curdle, unless a small amount of lemon juice is added.

If you're wondering, the process of frying the beer cooks off all the alcohol. Adding more beer won't make the fried food more boozy.



Beat in one egg. Into your beer mixture, beat an egg directly into the liquid, until its frothy. Some people leave this step out and just stick to a basic beer-and-flour batter, which is perfectly effective. But, beating in an egg helps to add a little body and golden richness to the batter, helping it to crisp up a little more nicely.



Whisk in all-purpose flour. Holding your whisk in one hand, start adding flour to the beer mixture, a few tablespoons at a time, whipping it vigorously to avoid lumps. Integrate all the flour you add until you add more.

If you use one 12 oz bottle or can of beer, you'll need about 2 cups of flour to make batter. This will make enough batter to coat about 20 fish fillets.



Add 3/4 teaspoon of baking powder. If you want a fluffier, more cakey beer batter, it's also good at this point to add about a 3/4 of baking powder, like if you were making pancakes. If you don't have it on hand, it's also fine to leave out.



Continue whisking in flour until the batter reaches the desired thickness. Depending on how much batter you're making, and what you're using with it, you may want it thicker, or thinner, depending. Some people prefer a thicker, hearty coating, while others prefer a thinner and lighter version, which can be more crispy. Totally up to you.

Some people suggest adding flour until the whisker can stand straight up in the bowl. Match the batter to complement what you're making. If you're making a really light, flaky fish, or squash chips, try to keep the batter somewhat lighter in turn.[1]



Season to taste. Generally, beer batter is seasoned with little more than salt and fresh black pepper, but you can use whatever seasonings match the dish that you're eventually planning to make.

If you're making fish, add a little Old Bay, or Cajun spice mix to the batter.

If you're making vegetable chips, or fried potatoes, try adding a pinch of curry powder, or turmeric.









Frying Beer Battered Foods.



Set up a battering station. After you've made your beer batter and prepared the food that you're going to batter it with, set up a battering station just to the side of the stove, where you can drop the food into the oil, and bring it out effectively. If you can, frying food is a little easier with a helper, since it takes a lot of steps that need to happen pretty quickly.

To the left, put your raw fish, or chopped onions, or other vegetables, then put the bowl of batter between the food and the oil. On the other side of the range, have a plate waiting with some paper towels, to place the fried items onto when they're done cooking.

It's a good idea to wear gloves and long sleeves, and to pull your hair back while you're doing this. It's not the cleanest process. Also, its' s a good idea to crack a window, because the smell of frying oil is pretty strong.



Heat a half-inch to an inch of vegetable oil in a sturdy cast iron skillet. The best pans for frying food evenly are big cast-iron skillets, which will distribute the heat and offer a more even cooking.

If you don't have one, use a flat-bottomed skillet with as heavy a bottom as you've got, or a deep fryer.



Heat until shimmering. Vegetable oil needs to be heated to 375 degrees F to fry food in it effectively.[2] If the temperature is too low, the batter will absorb much of the oil and will become extremely greasy and cloying. If you don't have a food thermometer, the best way to tell is to look for the oil to start shimmering on top some.

It's also a good idea to add a little bit of batter by itself while the oil is heating. When you see it start to sizzle quickly, you know its time to add the battered items you're making.



Batter your food. When the oil is ready, and not before, batter a few pieces of fish or vegetables, whatever you're planning on frying, and place them immediately into the hot oil.

Make sure food is dry before dipping into wet beer batter. If your fish fillets are very delicate, or damp, it's good to dust them lightly in flour before dipping them in the beer-batter. This helps fish fillets and shellfish hold the batter slightly better.

Don't soak the food in the batter. It should collect enough to create the crust just by quickly submerging it in the batter and removing it.



Add the battered food. Carefully lay your food into the hot oil, by dropping it away from you, very gently. Drop one end of each fillet or vegetable in to the food, and then lean it back toward the back of the skillet, away from you. This way, the oil will spatter in that direction.

Adding food will lower the temperature of the oil slightly, so you want to be sure to avoid overcrowding the skillet. You can add a few pieces, depending on the size of the food you're frying, but usually no more than 3-4. If you overcrowd the pan, nothing will cook properly, and the food will be oily.

When the oil is hot, it will start to spit and spatter a bit, even when you're not dropping stuff, which means you should be extremely careful to avoid burns.



Use a metal turner to turn the food. Just leave the food alone as it fries, checking every minute or two for brownness on the bottom side. Flip species when they're golden, and let the other side fry.



Cook 5-7 minutes on each side, until golden brown. Fish and vegetables will cook pretty quickly in the fryer, so they're usually safe to remove when the crust is golden brown. Remove them with your metal turner immediately, shifting them to the plate prepared with paper towel.



Tips.

Make sure that oil is hot enough before adding battered item into it.

Warnings.

Do not overheat or overfill the oil. There is a potential fire hazard.

November 07, 2019

how to use up left over bolognese sauce or chilli

How to Use Up Left over Bolognese Sauce or Chilli. 

If you have left over Bolognese sauce, chilli, enchilada filling or any similar type of pasta sauce or minced beef, lamb or vegetarian leftovers, you can make a whole other meal using this method based on a Shepherd's Pie. Tomato or capsicum pepper based sauces will work best but anything goes really.





Ingredients.

Sweet Potatoes or Kumara or Potatoes.

Left over Bolognese sauce, chilli, enchilada filling or similar.

Seasoning (salt & pepper).





Steps.



1. Assess how many people you need to feed and how far the leftover sauce or chilli will go. The method described in this article is very adaptable and has no set quantities. It is up to you how much of anything you use depending on how many people you need to feed. Each portion will be two thirds leftover based and one third sweet potato, kumara or potato mash so work out how many you can cater for on that basis.



2. Bulk up the leftovers if required. If you need to make the Bolognese sauce, chilli or similar go further (feed more people) you can use tinned chilli beans, Ratatouille, tinned baked beans, a jar of tomato or capsicum pepper based pasta sauce, tinned tomatoes, tinned chilli, some of all of these or anything else you think will taste good and have in stock or need to use up.



3. Combine the leftovers and any additions. The final dish will be baked in the oven. You can mix your leftovers with the additions in an oven proof dish that you can serve the completed dish in or a separate bowl. If you mix the leftovers and additions together in a bowl, you will need to transfer the mixture into an oven proof dish. The mixture should fill two thirds of the oven proof dish.



4. Peel and chop enough sweet potato, kumara or potato for each person to have an appropriate portion when the meal is ready. Kumara is highly recommended here! Use ordinary potatoes if you prefer or if you have some that you need to use up. If you have mashed potatoes to use up, even better, use them up! If in doubt, add more kumara or potato, too much is easier to manage than not enough.



5. Boil the chopped kumara or potatoes in a pan with enough boiling water to cover them on a medium heat until tender enough to mash with a potato masher. The smaller you chop them, the faster they cook, putting the lid on the pan will help too. If in doubt, slightly over cooked is better than under cooked.



6. Drain the kumara or potatoes. Pour the water out of the pan but keep the kumara or potatoes in.



7. Mash your kumara or potato with a potato masher. You can add butter or a butter substitute to the mash. Add no more than a standard portion per person if you aren't a confident cook, add as much butter or butter substitute as you like if you've made mash successfully before. Kumara is tasty with or without butter. Ordinary potatoes can be a little bland without any butter. Add salt and pepper to taste. You can add whole egg, egg yolks, milk, cream, spring onions, cooked finely chopped white onions, grated or shredded cheese to the mash if desired.

.

8. Spread the mash over the leftover mixture in the oven proof dish. Essentially, you're making a pie. The mash is the topping. Spread the mash evenly over the "pie filling". Add grated or shredded cheese on top if desired. For an attractive finish, run the tines of a fork over the mash.



9. Cook in a preheated oven for 20 to 30 minutes. The oven should be heated to a medium heat. The topping will brown slightly. When the filling is piping hot, you can take your creation out of then oven and serve it.



10. Serve as a meal if desired, the end product has the usual protein, carbohydrate and vegetable / fruit (tomatoes or peppers) components of a meal. You can add bread, vegetables, corn chips and dip on the side / as an accompaniment if you want to.





Tips.

Use up anything and everything you have in this if you know your way around the kitchen and add whatever you like.



Warnings.

Injuries can occur when cooking. Take sensible precautions when using knives, cooking with boiling water and using a hot oven.



Things You'll Need.

Saucepan with a lid.

Oven proof dish/dishes.

Potato Masher.

Serving Spoon.

Oven and hob.

November 23, 2019