5 Specialty Kitchen Tools for Cooking Israeli Food at Home
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Sitting down to a meal featuring the bright, bold flavors of the Middle East is one of my favorite ways to eat. Much of this exciting, vibrant food is on tremendous display in Adeena Sussman’s cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. If you want to cook more Israeli food at home, your go-to tools — a sharp knife, cutting board, a variety of pots and pans — will work most of the time. But if you want to take it one step further, here are five tools Adeena recommends adding to your kitchen collection. Falafel MoldIf you really want to be authentic when making falafel at home, then you need a Pal Ed falafel mold. This spring-loaded aluminum tool creates perfectly-sized balls of falafel batter for better frying and a uniform look. Adeena writes in Sababa: “Invented by European immigrant Pesach Bash in the years following World War II, the device has become an icon of the Israeli kitchen, made in assorted sizes — even double molds for vendors in a real hurry — some even suitable for forming patties out of meat, fish, or vegetables.” Nut Milk BagNut milk bags are made out of food-grade nylon mesh, and they’re useful for straining nut milks or cold brew, like the Date-Sweetened Almond Milk and Cardamom-Cinnamon Cold Brew recipes in Sababa. While you can strain these drinks through a double layer of cheesecloth, a nut milk bag is much easier to use and infinitely reusable. Couscous SifterFor homemade couscous, you’ll need a kish kash, or couscous sifter — a tambourine-like sieve with high sides and wide holes. How do you make couscous with a kish kash? Push steamed, softened semolina though the sifter, where it “will fall out the other side like little perfect fluffy snowflakes,” as Adeena writes. Another DIY-friendly option? Use a rock-sifting pan! Adeena says this one “works like a charm.” Microplane GraterFor freshly grated lemon or lime zest, nutmeg, or Parmesan, you can’t beat a microplane grater! This is an essential tool for all kinds of cuisines. Fermentation WeightsThese glass weights keep vegetables under liquid during pickling and fermentation — useful for recipes like Pickled Red Onions (a great topping for a pita stuffed with seasoned meat!) and all kinds of other pickled vegetables. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA July 22, 2020 at 09:00AM #recipies
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Sweet Cherry Pie
https://ift.tt/3fQ33Xk The Best Cherries for PieLook for dark, sweet Bing cherries for this pie. Yellow-red Rainier cherries will also work just fine, but they have a milder flavor than Bings and will therefore make a more mild-tasting pie. Make sure your cherries are firm and plump. Avoid cherries that look shriveled or blemished. Frozen cherries can also be used to make pie. Just let them thaw completely in a colander before making your pie. How to Pit Your CherriesAs Elise says, "It does help to have a good cherry pitter. Those pits can be rather time consuming to remove." If you don't have a cherry pitter try one of these options:
The Best Pie Crust for Cherry PieElise likes an all-butter pie crust for her Cherry Pie, but any favorite pie crust will work for this recipe (even a store-bought one). Want to make a lattice top crust for your pie? Follow the steps and photos laid out in this post. Make Ahead Instructions for Cherry PieGood news! Cherry pie is best made ahead and cooled completely to room temperature before serving. As tempting as it is to slice into the pie fresh out of the oven, you'll get cleaner slices if you wait. Your baked pie will keep at room temperature covered with plastic wrap for about three days. You can also store it in the fridge for up to 5 days, but the crust tends to stale more quickly. You can also freeze the entire pie. Let it cool completely, then wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to three months, then thaw overnight in the refrigerator. Love Cherries? Try These Recipes!Recipes via Simply Recipes https://ift.tt/2F9fkDA July 21, 2020 at 04:06PM #recipies
14 Summery Drinks to Sip and Savor
https://ift.tt/39kDbAj Summer days are my favorite. I love long bright days, basking in the sun and letting routines fly out the window! With the heat, it’s important to stay hydrated, obviously, but chugging plain water can get old real fast. I love to switch things up every day (a classic sign of a true Gemini!) so sipping on something different is what gets me through the heat of the day. Lemonade is an obvious choice for my family (and something my kids love to make), but why not explore different flavors? Here’s a few different drinks, both boozy and zero-proof, for you to sip and savor all summer long! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA July 21, 2020 at 09:00AM #recipies
Romesco Sauce
https://ift.tt/39izbQJ This romesco sauce recipe is one of my favorite things to make in summer. After Jack and I visited Barcelona for the first time, I made all kinds of Spanish food at home – paella, Spanish tortillas, espinacas con garbanzos. I loved them all, but romesco sauce is the one Spanish dish that I’ve continued to make again and again. Its bold sweet and smoky flavor instantly reminds me of Spain. We may not be traveling much of anywhere this summer, but we are enjoying this tangy, creamy sauce as much as we can at home. It transforms grilled veggies into a delicious dinner, makes plain pasta lively and exciting, and elevates the humblest slice of crusty bread. Once you have it on hand, you’ll find yourself slathering it onto sandwiches, dolloping it onto bowls, using it as a dip, and more! If you’re not familiar with romesco sauce, it’s a vibrant red pepper and roasted tomato sauce that originated in Catalonia. Traditional versions include some combination of roasted tomatoes, garlic, olive oil, chiles, and often bread, but there’s no one way to make romesco sauce. My version is certainly less authentic than some (I swap tomato paste for fresh tomatoes and chickpeas for bread), but it tastes fantastic, and it comes together in minutes. If romesco sauce isn’t already a fixture in your summer recipe rotation, do yourself a favor, and try this recipe ASAP. Romesco Sauce Recipe IngredientsReady to cook? Here’s what you’ll need to make this recipe:
Find the complete recipe with measurements below. Add all the ingredients to a food processor or blender, and blend until smooth. Enjoy! How to Use Romesco SauceRomesco sauce is incredibly versatile, so have fun experimenting with different ways to serve it! Here are a few ideas to get you started:
Do you have a favorite way to use romesco sauce? Let me know in the comments! More Favorite Sauces and SpreadsIf you love this romesco sauce recipe, try one of these sauces next:
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Jalapeño Cheddar Bagels
https://ift.tt/2OKtYbe Yup I have another bagel recipe for you guys. These Jalapeño Cheddar Bagels are fire! And I don’t think I’ve ever referred to anything as ‘fire.’ So you know they are good. Or I was just feeling extra millennial-y and needed to use that word. Who knows. When you’ve been quarantined since March you start... The post Jalapeño Cheddar Bagels appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd July 20, 2020 at 10:02PM #recipies
Air Fryer Fried Shrimp Sandwich with Tartar Sauce
https://ift.tt/30yuDSm Air Fryer Fried Shrimp Sandwich with Tartar SauceCrispy air fryer shrimp served on a soft potato bun with lettuce and homemade tartar sauce is the perfect summer sandwich.
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Green Pineapple Smoothie |
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Mint Julep |
Blueberry Smoothie |
Cilantro Lime Rice |
Kimchi Brown Rice Bliss Bowls |
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July 19, 2020 at 09:26AM
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I’ve been gluten-free for over 15 years. When I’m craving something, I don’t want a version of it that tastes “good for being gluten-free.” I want it to be as good as the real thing, and this banana bread delivers! It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.
TIPS FOR SUCCESSFUL GLUTEN-FREE BAKING
When a gluten-free bread or baked good doesn’t taste quite right, it’s usually because of the texture.
Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness. Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point. But they don’t have to be!
With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version. The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.
Banana bread is a perfect example. It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!
Not to mention, one of the pitfalls of making gluten-filled baked goods is over-mixing the batter. This develops the gluten and results in an unpleasant toughness. With our gluten-free batter, this is a non-issue.
WHAT’S THE BEST GLUTEN-FREE FLOUR?
Years ago, you’d have to pull together different combinations of grains and ingredients for gluten free baking.
These days, there are many brands that offer awesome all-purpose gluten-free blends. My current favorite is King Arthur’s Measure for Measure Gluten Free Flour. I also love Cup4Cup Multipurpose Gluten Free Flour (note that it contains milk) and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
One-to-one gluten-fre flours should work as an equal replacement for standard flour, but it’s always a good idea to double check the fine print on your Gluten Free flour to make sure you don’t need to mix in additional ingredients like Xanthan Gum.
BANANA BREAD SWAPS AND SUBSTITUTIONS
If you’re looking for a classic banana bread, this is it. But, if you want to jazz it up, the sky’s the limit!
- Add some mix ins: You could add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, 1/2 cup walnuts or pecans, and/or 1/2 cup chocolate chips
- Swap the sugar: You can also adjust the amount of sugar to your liking and even swap one sugar for another. Try raw or brown sugar for an added caramel-like flavor.
- Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead.
HOW TO STORE AND FREEZE BANANA BREAD
It’s best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it’s best within the first 3 to 4 days. It is still perfectly edible after day 4, but it might start to dry out.
If you don’t think you’ll use it up in time, don’t worry. Freezing banana bread is easy.
TRY THESE INCREDIBLE BANANA BREAD RECIPES
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July 19, 2020 at 09:03AM
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