Millions of people around the world are hitting the streets this year in support of students who are demanding an end to fossil fuels. But we can also strike with our forks: global food production contributes around a quarter of greenhouse gas emissions.
Australia was recently flagged as one of the countries with the greatest potential to reduce diet-related greenhouse gas emissions.
The Intergovernmental Panel on Climate Change (IPCC) declared that it is crucial for all sectors to rally against global heating, and targets to slow it down simply can’t be achieved without addressing food production and land management.
Environmental degradation also goes hand-in-hand with the global pandemic of chronic diseases including obesity, diabetes, cancer and heart disease. This double whammy includes other factors associated with industrial monocrops, such as pesticides and fertiliser.
So tweaking dietary habits is a win-win for people and the planet. But just what would a climate-friendly diet look like?
Meat would feature less
Meat and dairy are two primary contenders, according to the IPCC – cattle production is a major source of methane emissions and deforestation. This is particularly relevant for Australians who relish their steaks and sausages – they are the world’s second biggest meat eaters.
Given that more than one in 10 people – and rising – is vegetarian some of us are eating an awful lot of animal flesh. In fact, Australian meat consumption has grown from 93kg to nearly 95kg per person each year – that’s equivalent to everyone eating a very large steak every day.
“The mass production of meat is the single biggest cause of land clearing around the world, if not directly for the animals themselves then indirectly for the monocultures such as corn or soy that feed them,” says economist Dr Gillian Hewitson from the University of Sydney.
Sustainability expert Dr Michalis Hadjikakou, from Deakin University, Melbourne, agrees that reducing meat is a good start, but acknowledges radical shifts to vegan or vegetarian diets are difficult for many. For those who struggle, he suggests cutting back on beef and lamb, meats with the biggest environmental footprint.
Vegetarians might need to rethink too
New research is making it harder to gloss over dairy’s impact, suggesting that swapping out bacon for haloumi is not much gentler on the planet.
The study models country-specific dietary changes that could alleviate our climate, water and health crises.
Plants would feature more
In any event, switching to more plant foods is considered paramount for planetary and human health – especially as most Australians don’t eat enough of them.
A wider variety of plants would be eaten
Possibly some of the most sustainable – and nutritious – foods could be growing wild in our backyards or footpaths: edible weeds. Most cities even have guided foraging tours to help residents find them. Gardening expert Kate Wall, for instance, runs regular weed workshops in Brisbane that explore which weeds are edible and what can be done with them. “We have a forage and together we create a three-course meal with drinks, all based on weeds,” she says.
We’d eat less overall
Quality is more important than quantity, says Dr Mario Herrero Acosta, chief research scientist at CSIRO, and IPCC contributor.
Junk food would be binned
Cutting back on junk foods and drinks – highly processed products teeming with sugar, salt and unhealthy fats – would make a big difference, says nutritionist Dr Rosemary Stanton. Tackling these “discretionary” items that are unnecessary for a healthy diet is not only critical for human but also planetary health. Hadjikakou calculated that producing junk food contributes to more than a third of Australia’s food-related environmental impact, in terms of their water and land use, energy consumption and greenhouse gas emissions.
And home cooking would make a comeback
Australia has become a “takeaway nation”. While we love watching celebrity chefs cook, increasingly Australians shun our own stoves in favour ordering in or going out. In just 10 years, the money Australians spent on eating out doubled to a whopping $3.5 billion.
Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.
Ramen Noodle Recipe is a simple weeknight meal! Packed with crunchy vegetables and slurpy ramen noodles, it’s perfect when you are short on time but want a delicious meal! Only 20 minutes to make and better than takeout!
Ramen Noodle Bowl.
I love Asian food, it’s my favorite cuisine! Thai Noodle Soup, Tuna Poke (I fell in love with that while in Hawaii) and Chicken Teriyaki – delicious!
BUT I may be introducing a new flavor to you today. Have you ever tried ramen?
It’s big and full of flavor and usually has a protein like pork belly, chicken or beef. It’s filled with crunchy vegetables and often topped with a soft boiled egg. Delicious!
Ever since the first time I tried it, I worked to duplicated the flavors. It took me awhile because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make.
Don’t get me wrong – it is totally worth it and completely delicious!
But that isn’t realistic for us home cooks, right? If I don’t have two days to make a broth, I’m pretty sure you don’t either! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables.
Here’s another bonus, since I developed my broth recipe, ramen broth is now readily available for purchase at the grocery store or online! Even better, right? YES!!
Ingredients for Ramen Noodle Bowl.
yellow onion, carrot, bok choy, spinach and garlic – loads of crunchy fresh vegetables, crisp and fresh.
chicken breast – leftover rotisserie chicken works great for this recipe.
ramen broth – readily available in most stores or online.
ramen noodles – remember the packet you used as a teenager? That will work great, just discard the packet.
Chinese Five Spice – to add a burst of flavor.
canola or vegetable oil – a flavorless oil is best.
Ramen Noodle Bowl Recipe.
What goes into traditional ramen?
proteins – sliced barbecued or braised pork, chicken, shrimp or tofu
green onions – add a light oniony flavor.
greens – bok choy, spinach
soft boiled egg – adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms – add your favorite vegetables!
top with white or black sesame seeds to add flavor and crunch.
What is the difference between pho and ramen?
Ramen has is a darker, richer broth and is cloudy. It is made from pork bones cooked at a rolling boil.
A traditional pho broth is made from beef bones and flavored with star anise, charred ginger and cinnamon.
What kind of noodles are used in ramen?
Ramen noodles are made from a wheat-based noodle, though if that is a concern in your diet rice-based noodles are also readily available.
Steps to make Ramen Noodle Bowl.
Peel and slice the onion and carrot.
Clean the Bok Choy, slice in half.
Wash the spinach, mince the garlic.
Use a large stock pot on medium heat, add the oil. Stir fry the onion, carrot and Bok Choy, season with Chinese Five Spice
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.
Ramen Bowl Recipe.
Substitutions for Ramen Noodle Bowl.
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame – delish!
Leftover barbequed pork is another great substitute to switch up this meal.
It’s that easy!
More delicious Asian bowls to love!
You know I haven’t met many Asian meals I just don’t love. It’s the spice and and all the flavor when something as simple as Sesame Noodles becomes a spectacular meal. Of course you can doll them up a little more by making Korean Black Bean Noodles – wow, just so much flavor!
Of course you can round out this meal with Korean BBQ Beef, Mongolian Beef or Honey Walnut Shrimp. There are a ton of recipes to choose from!
If you’re going to serve up a feast, let me suggest a few more recipes! Korean Style Beef Broccoli is delicious! Served with Chicken Fried Rice, maybe toss in some Asian Sliders or Homemade Potstickers – YUM!!!
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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.
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.
When little Timmy comes home and tells you he will need forty-five cupcakes by tomorrow, don't sweat it. Here we'll break down the basics; from first planning to packaging.
Steps.
1. Figure out what you plan to make. There are multiple possibilities to keep any classroom of hungry kids happy. Standards include Cream Cheese Brownie Cupcakes, Red Velvet Cupcakes, Boston Cream Cupcakes, Cookie Cupcakes, for birthdays or parties. Mummy Cupcakes, Black Bat Cupcakes, or Spider Cupcakes for Halloween, are just sample ideas and are all great choices.
2. Go to a free recipe website. There you can find a recipe that matches the amount of time you have, the ingredients you have, and more. Many recipes feature pictures, ratings, and comments. You can also use a trusted cookbook, but this will require a bit of math in the next step.
3. Use the tool on the site to make a different amount of baked goods. The recipe is for 2 dozen but if you need 8 dozen, modify the recipe. If using a cookbook's recipe, you'll need to do the math by hand.
4. Package the goods in a container that is stable enough to make it to school or the sale's location, but is something you won't miss in your kitchen too much. A great idea is to use disposable baking tins and cover them with cling wrap.
5. Label the treats. Label treats to ensure people know the ingredients prone to trigger allergies, especially if they include nuts or Accommodate Vegetarian Guests.
Tips.
Try unique recipes. There will always be chocolate chip cookies and brownies, but it's not often you see double almond macadamia nut at bake sales.
If you have more time, try making a few cakes and cutting them into smaller pieces.
There are little cupcake papers. Use them to make mini-cheesecakes!
Cookies, brownies, and bars are other easy treats to make.
If all else fails, hit your local bakery and finish the cupcakes off with sprinkles.
Warnings.
If you're running out of time try an easy treat. Don't try to out-do other mothers or families. Do what's best for yourself.
Considered an ancient grain, amaranth is a great source of nutrition. It has high fiber at 15%, high protein at 14% and can be used in many ways. It also contains high lysine, an amino acid found in few foods and higher calcium than most other grains. The best reason to eat amaranth is for its high nutritional value, but it also can become a staple food in the diets of people who are diabetic or have celiac because of its low glycemic index value and lack of gluten. Children also benefit from amaranth in their diet because of its high nutritional value. Amaranth is a whole grain and can also be counted as a vegetable. Although amaranth is gaining popularity, it is still not widely used and many people are unsure how to cook and eat amaranth. Knowing how to use amaranth will help you incorporate it into your diet more often.
Part 1 Using Amaranth as the Grain Portion of a Meal.
The Institute of Medicine recommends consuming grains as part of a healthy meal. These grains can be served separately or as a part of a dish. Amaranth is a nice substitute for rice or pasta in a meal and satisfies the grain portion of the meal.
1. Serve amaranth instead of rice.
Use 2.5 to 3 cups of water to 1 cup of amaranth.
Simmer it in a covered pan for approximately 20 minutes.
All the water should absorb and the grains should be fluffy when finished.
You can also toast the amaranth in butter and add some of it into a rice pilaf with rice and other grains.
2. Use amaranth instead of couscous, risotto or orzo in pasta dishes. Amaranth works well because the texture and size are not far off from these pastas or grains. You will want to use slightly less water to cook the amaranth to help it retain its structure.
Make whole grain rolls with amaranth. Amaranth is a nice addition to whole grain breads. It can either be used whole or as flour.
Using it whole, it will add texture and nuttiness to the bread.
If using the flour, you can substitute 5% to 30% of the regular flour with amaranth flour, and the only other change you need to make to the recipe would be a slight increase in water.
It also works well as gluten free flour. When making gluten free rolls, you will need to substitute all the regular flour for amaranth flour, increase the water and add xanthan gum and a starch to help the bread bake correctly.
3. Make amaranth instead of oatmeal.
Amaranth can be simmered in juice for a sweet flavor.
Add nuts, spices and fruit for a healthy and sweet breakfast.
4. Add amaranth to soups or chili. Amaranth flour can be added to thicken up soups or cooked amaranth can be added for flavor and texture.
Part 2 Preparing Amaranth in Dessert.
Amaranth has a mild flavor that lends itself well to many applications, including dessert. Many people describe amaranth as being slightly nutty and toasty.
1. Make amaranth pudding. This is just like rice pudding. You can follow a rice pudding recipe and just substitute the amaranth for rice.
2. Use amaranth to make cookies.
Amaranth seeds add a nice crunch to cookies.
The flour can also be used to make gluten free cookies. You only need to substitute the amaranth flour for regular flour when making a gluten free cookie. This will affect the flavor and give a slightly dryer cookie. To help counter these effects, try adding applesauce to your cookie recipe. The applesauce will add some flavor and retain moisture.
Part 3 Baking with Amaranth.
Amaranth works well in baked applications, especially for gluten free baked goods. Using amaranth in baked goods increases the nutritional value, mainly the fiber and protein. Also, amaranth has a low glycemic index and people looking to keep blood sugar stable while still enjoying baked goods can do that with amaranth.
1. Substitute a portion of regular flour or whole wheat flour with amaranth flour. By substituting no more than 30% of the flour with amaranth you can still follow most recipes, with the exception being the amount of water. You may need more water when using amaranth flour because it absorbs more liquid than regular flour.
2. Make gluten free baked goods. Going gluten free in baking requires more changes to recipes because you need a way to build air structure in bread without gluten. The way this is overcome is by using xanthan gum and a starch. When making cookies or baked goods that don’t require much air cell structure, you may be able to substitute 100% of the flour.
3. Add whole amaranth for flavor and texture. You can toast the seeds before you use it or just add them raw to many bread and cookie recipes. Toasted amaranth seeds go well in items like biscotti because they add flavor and crunch.
Part 4 Making Amaranth Part of a Healthy Snack.
Healthy snacking is part of a balanced diet. Ideally, when snacking you want carbohydrates and protein to help satiate you until the next meal. Amaranth provides carbohydrates and protein and can be added to many snack foods.
1. Pop amaranth into a crunchy snack. Amaranth will pop easily and creates nice “puffs” that can be eaten alone or added to a snack mix.
To pop the amaranth, add 1 to 2 tablespoons of amaranth to a very hot skillet.
Stir the seeds continuously until they pop and while they are popping.
Once most of the seeds have popped, quickly remove them from the pan to avoid burning them.
Try drizzling honey and cinnamon on popped amaranth for a sweet snack.
2. Add course ground amaranth to smoothies. This will boost the nutritional value of the smoothie while giving it a thicker texture and nutty flavor.
3. Finished.
Question : How do you make popped amaranth?
Answer : Making popped amaranth takes a little getting used to but once you've mastered it, you'll be able to do it quickly and easily. It is popped without oil or other additions, which may feel odd at first, but it's a great low calorie way to make a treat. For step-by-step instructions on making it, check out the wikiHow: How to Pop Amaranth.
Question : How do you pronounce amaranth?
Answer : Depending on your own accent, it is pronounced "am-uh-ranth". A brief online search for "how to pronounce amaranth" will provide you with a sound file to listen to so you can perfect it!
Question : Should vegans eat amaranth?
Answer : Absolutely! Amaranth is a good choice to add to a vegan or vegetarian diet because of their high protein content and complete protein profile. Not only are they healthy but they're a tasty addition to a vegan diet that will help to keep you feeling full.
Question : What is a pseudocereal?
Answer : A pseudocereal refers to a plant that has starch-filled seeds or fruits that we treat as a grain. The reason such seeds or fruits are called "pseudocereal" is that they do not meet the botanical requirements to be considered a true cereal grain but they get used in much the same way for our diet (e.g., as a cereal, as flour, etc.). Many pseudocereals were staples in ancient cultures, like amaranth, quinoa and buckwheat. In general, they have highly nutritious profiles, which is why many of them are getting "rediscovered" in current times and are thought by agricultural experts to be an underappreciated source of future nutrition (Rosentrater and Evers 2018). Another name you might find these seeds and fruits referred to is "pseudograin".
Question : Can you eat amaranth leaves?
Answer : Yes, the leaves of amaranth are edible, the Aztecs used to boil the leaves and eat them as a vegetable. If you want to enjoy amaranth as a vegetable, use either any leaves from a young amaranth plant (or even the whole plant if you can spare it) or just go for the fresh growing tips of larger, older plants. If the leaves have spines, these need to be scraped off before boiling.
Question : Is amaranth healthy?
Answer : Yes, amaranth is a healthy grain. It contains around 27 grams of protein per cup, making it one of the best sources of grain protein. It is also a complete protein. Other nutrients include manganese and iron. It is a good source of dietary fiber as well.
Question : Can it be eaten raw?
Answer : You should cook amaranth before eating it because it contains components in its raw form that block the absorption of some nutrients in the digestive system.
Question : Can I use amaranth to make porridge to feed a toddler?
Yes, you can use amaranth to make instant porridge. Add some hot milk and sugar/jaggery to amaranth puffs. Allow it to stand for a few minutes before serving. You can make the porridge as runny or as thick as you want by adjusting the amount of milk you use.
Question : Can I find this product in Bangalore?
Answer : Amazon India and several other websites sell online to customers all over India. You can also get it in large grocery stores or organic food stores in Bangalore.
Question : What does an amaranth plant look like?
Answer : Amaranth plants are highly variable in leaf size and color, also in overall plant height. Some are tiny with solid green leaves and few seeds (pig weed), while others are over 6 ft/ 2 m tall with bright orange/red/green leaves. If you type "amaranth plant" into Google and click on Images, you'll see plenty of examples.
Tips.
Purchase and taste some products made with amaranth before committing to cook with it or use it regularly. This will help you determine if and how you want to use amaranth.
Use tea strainer (fine mesh) to rinse amaranth, and dry well before use.
The USDA recommends at least 51% of grains come from whole grains and amaranth counts towards the whole grain recommendation.
Cranberry couscous has a tangy taste that goes well with both meat and vegetarian dishes. It also makes a tasty cold or warm salad, and is especially delicious as a leftover dish. This recipe is very easy to make and can be steaming away as you prepare other items for dinner.
Ingredients.
3 tablespoons dried cranberries.
240 g (1 cup) instant couscous.
1/2 teaspoon salt.
1 tablespoon olive oil.
300ml vegetable stock (chicken stock can be substituted if non-vegetarian) or water.
2 tablespoons pine nuts, toasted.
Salt and pepper to taste - freshly ground black pepper and sea salt are best.
extra virgin olive oil for drizzling over couscous.
Steps.
1. Soak the cranberries for 20 - 30 minutes in a bowl of boiling water.
2. Drain the cranberries and set aside.
3. Put the couscous and salt into an ovenproof dish.
4. Drizzle over the couscous with the tablespoon of ordinary olive oil.
5. Add hot stock or water. Cover the dish with foil and allow to stand for 5 - 10 minutes.
6. Remove the foil and fluff the couscous with a fork.
7. Add the soaked cranberries to the steamed couscous. Cover the dish again (either with foil or a lid) and place in the oven.
8. Allow to steam in the oven for about 20 minutes. The oven should be at approximately 180ºC/350ºF (moderate).
9. Remove from the oven and take off the cover. Stir in the pine nuts.
10. Season to taste and drizzle over the extra virgin olive oil. Serve.
11. Finished.
Tips.
Use a glass bowl for soaking the berries to avoid plasticisers leaching into the hot water from a plastic bowl and to avoid any acidic reactions with a metallic bowl.
Things You'll Need.
Glass bowl.
Ovenproof dish.
Foil.
Fork.
This orzo pasta but it can be made with barley. This is a simple recipe prepared with a few ingredients in the kitchen.
Ingredients.
3 cups of chicken stock.
3-4 tbsp. of extra virgin olive oil.
1-1/2 cups of orzo pasta.
1/2 cup dry white wine.
1/3 cup heavy cream, 2 tbsp. basil pesto.
fresh basil.
2 tbsp. minced garlic.
shredded parmesan.
Steps.
1. Using med-high heat coat the bottom of your sauté pan with olive oil. Add garlic and stir to translucent.
2. Add pasta and stir continuously to slightly soften. Do not brown the garlic or the pasta.
3. Pour in the wine and stir until completely absorbed.
4. Gradually add your chicken stock, about 2-4 oz. at a time depending on the size of your pan.
5. Stir frequently so the pasta does not stick.
6. Repeat the process of adding chicken stock until pasta is al dente or to your desired doneness. Lower your heat to med-low.
7. Add cream and cook until it is reduced. Now you can add your basil pesto and cheese.
8. Stir all of your ingredients until creamy.
9. Garnish with basil chiffonade and shredded parmesan.
Tips.
You can use homemade or ready made chicken stock from the supermarket. Keep your stock warm in a pot next to your sautee pan.
Recipe can be altered to include some of your favorite ingredients. You can try sauteed kale and cooked quinoa, onions or peas. What ever you have in the pantry or freezer will work.
It is recommended that you use pinot grigio for making this dish. The rule of thumb for wine is, if you won't drink it-don't cook with it.
This is a dish that requires constant attention, and is worth every bit of it.
For a vegetarian alternative, do not add cream or cheese. Vegetable stock is a great substitution for the chicken stock.
To add a meaty depth of flavor to your food, include roasted mushrooms. It's easy to season a sheet of your favorite mushrooms and throw them in the oven while you prepare the rest of your meal. Consider using fresh herbs, garlic, balsamic vinegar, oil, or butter. Once the roasted mushrooms are tender and fragrant, serve them with a hearty steak or make them the main course of a vegetarian meal.
Ingredients Roasted Mushrooms with Herbs
2 pounds (0.91 kg) of button or cremini mushrooms
1⁄4 cup (59 ml) of extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 to 12 sprigs of fresh thyme or rosemary
2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs
Makes 2 pounds (0.91 kg) of mushrooms
Steps.
1. Preheat the oven to 375 °F (191 °C) and line a sheet with foil. Use a rimmed baking sheet so the mushrooms don't slide off as you're transferring them to the oven. Tear a sheet of aluminum foil and lay it on the bottom of the rimmed baking sheet.
If you don't have aluminum foil, use parchment paper.
2. Rinse the mushrooms and cut them into quarters. Get out 2 pounds (0.91 kg) of button or cremini mushrooms and pull off the stems. Rinse the mushroom caps under cold water to remove any dirt or debris. Then cut each cap into quarters.
Discard the stems or add them to the pot when you make vegetable stock.
3. Mix the mushrooms with olive oil, salt, and pepper. Put the mushroom quarters into a bowl and pour 1⁄4 cup (59 ml) of extra-virgin olive oil over them. Sprinkle kosher salt and freshly ground black pepper to taste. Then use a large spoon to toss the mushrooms until they're coated with the oil.
Moroccan Spice Variation.
1/2 teaspoon (1 g) of ground cumin.
1/4 teaspoon (0.5 g) of ground coriander.
1/8 teaspoon (0.3 g) of chili powder.
1/4 teaspoon (0.5 g) of paprika.
1/4 teaspoon (0.5 g) of ground cinnamon.
1/2 teaspoon (1 g) of ground ginger.
4. Spread the mushrooms on the sheet and scatter herb sprigs on top. Spoon the seasoned mushroom quarters onto the foil-lined sheet. Arrange them so they're in an even layer. Then place 8 to 12 sprigs of fresh thyme or rosemary over the mushrooms.
The herbs will flavor the mushrooms as they cook.
5. Roast the mushrooms for 15 minutes and drain the liquid from the pan. Put the baking sheet in the preheated oven and cook the mushrooms until they soften a little. Then remove the sheet and set a bowl on the counter. Carefully tilt the sheet so the liquid from the mushrooms drains into the bowl.
Save this liquid to use in a different recipe. For example, use the liquid as a marinade or seasoning sauce for a stir fry.
6. Roast the mushrooms for 30 more minutes. Return the baking sheet to the oven and let the mushrooms finish cooking. They should become tender and they'll shrink a little.
Since you removed the liquid that the mushrooms gave off, they'll become browned and slightly caramelized instead of mushy.
7. Toss the mushrooms with chopped herbs and serve them. Turn off the oven and remove the baking sheet. Discard the sprigs of thyme or rosemary and spoon the mushrooms into a serving dish. Stir in 2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs and then serve the mushrooms while they're still hot.
Store the leftover mushrooms in an airtight container for up to 3 to 5 days.
Tips.
For a simple way to round out a meal, serve roasted mushrooms with crusty bread and a garden salad.
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!
How to Make Garlic and Balsamic Roasted Mushrooms.
To add a meaty depth of flavor to your food, include roasted mushrooms. It's easy to season a sheet of your favorite mushrooms and throw them in the oven while you prepare the rest of your meal. Consider using fresh herbs, garlic, balsamic vinegar, oil, or butter. Once the roasted mushrooms are tender and fragrant, serve them with a hearty steak or make them the main course of a vegetarian meal.
Ingredients Garlic and Balsamic Roasted Mushrooms.
2 pounds (0.91 kg) of mushrooms, wiped clean
4 cloves of garlic, minced
1⁄4 cup (59 ml) of olive oil
2 tablespoons (30 ml) of balsamic vinegar
1 teaspoon (1 g) of fresh thyme, minced
Salt and pepper to taste
4 tablespoons (56 g) of butter, diced
Makes 2 pounds (0.91 kg) of mushrooms
Steps.
1. Preheat the oven to 425 °F (218 °C) and grease or line a baking sheet. Get out a rimmed baking sheet and lay a sheet of aluminum foil on it. If you prefer, spray the sheet with nonstick cooking spray instead.
If you don't have a rimmed baking sheet, use a 9 in × 13 in (23 cm × 33 cm) baking dish.
2. Wipe the mushrooms with a damp cloth and remove the stems. Get out 2 pounds (0.91 kg) of mushrooms and dip a paper towel in water. Wring out the water and wipe the mushrooms with the damp cloth to remove dirt and grit. Then pop off the stems from each mushroom and discard them.
Use your favorite type of mushroom for this recipe. For example, try button, cremini, or shiitake.
3. Mix the whole mushrooms with garlic, oil, vinegar, and seasonings. Put the whole mushrooms into a large bowl and pour 1⁄4 cup (59 ml) of olive oil along with 2 tablespoons (30 ml) of balsamic vinegar over them. Add 4 cloves of minced garlic and 1 teaspoon (1 g) of minced fresh thyme. Then use a large spoon to toss the mixture.
You can also add salt and pepper according to your taste.
Variation: Add 2 teaspoons (9.9 ml) of Worcestershire sauce, 2 tablespoons (30 ml) of soy sauce, 2 teaspoons (9.9 ml) of maple syrup, and 2 teaspoons (9.9 ml) of whole grain dijon mustard to the oil, vinegar, and garlic mixture.
4. Put the mushrooms on the sheet and scatter butter over them. Arrange the mushrooms so they're in a single layer. This will help them roast evenly. Then take 4 tablespoons (56 g) of diced butter and sprinkle the small cubes across the mushrooms.
The butter will melt to create a flavorful sauce as the mushrooms roast.
5. Roast the garlic and balsamic mushrooms for 20 to 25 minutes. Put the baking sheet into the preheated oven and cook the mushrooms until they're soft. Then remove the baking sheet and serve the mushrooms while they're still hot.
The mushrooms and garlic should smell fragrant once the mixture has finished cooking.
Store the leftover mushrooms in an airtight container for up to 3 to 5 days.it
Tips.
For a simple way to round out a meal, serve roasted mushrooms with crusty bread and a garden salad.
by EMMA CHRISTENSEN.
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here’s how to do it.
Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It’s basically magic.
Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.
Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.
Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.
When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.
Ready to make some mozzarella? Let’s do this.
INGREDIENTS.
1 1/4 cup water.
1 1/2 teaspoon citric acid.
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below).
1 gallon milk, whole or 2%, not ultra-pasteurized*.
1 teaspoon kosher salt.
EQUIPMENT.
5 quart or larger non-reactive pot.
Thermometer.
8" knife, off-set spatula, or similar slim instrument for cutting the curds.
Microwavable bowl.
Rubber gloves.
INSTRUCTIONS.
Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.
RECIPE NOTES.
Adapted from New England Cheesemaking Supply Company.
Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.
Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.
Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.
Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.
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.
