I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Was on Mastodon or Post the other day and saw this I’ve been looking for an alternative recipe and this sounded pretty good. I think it would be good with cauliflower also. I can’t remember who’s this was but many thanks.
10-12 Brussels Sprouts, cut in half Optional: diced red bell pepper, 3/4s cup 3 Tablespoons Olive Oil 1/2 cup Dry Roasted Peanuts, no salt 1 clove & 2 cloves Garlic, minced 1/4 cup Soy Sauce 1 Tablespoon Honey 1/2 teaspoon Ginger Splash of Frank’s Red Hot Sauce 1/4 teaspoon Cornstarch
I rarely measure when I cook, so these are approximations.
Mix soy, ginger, honey, hot sauce & 2 cloves garlic together. Whisk in cornstarch to thicken. Heat in saucepan until just boiling. Reduce heat & stir in peanuts. Remove from heat after 2 minutes.
Toss cut brussels sprouts (& bell pepper, if using) with 1 clove garlic & cook in air fryer 9 minutes at 400°.
Place cooked vegetables into bowl. Pour sauce mixture over & toss to thoroughly coat.
Makes 2 servings if side dish, one if main course.
Serves 4 to 6 Total Time: 1% hours, plus 8 hours brining
Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.
1112 tablespoons table salt for brining 1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil 1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine 4 garlic cloves, minced 1 tablespoon chili powder 1112 teaspoons table salt 112 teaspoon cayenne pepper 3 cups chicken broth 1 cup ketchup 113 cup packed brown sugar 113 cup packed brown sugar 114 cup molasses 114 cup Dijon mustard 2 teaspoons cider vinegar
Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
Carefully remove lid, allowing steam to escape away from you.
Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.
For years I’ve wanted to get roasted potatoes like my mother-in-law’s, brown and crispy on the outside soft and smooth on the onside. I’ve come close but never quite got there. I used to love picking the real crunchy stuff off the sides of the pan. Then we went to my son’s for mother’s day and he made his roasted potatoes. Now they did not have the crunchy stuff on the pan but other than that they were perfect. I asked him to send me how and he said it was the preboil (10 minutes) with a little backing soda. He sent me the link. I’ve seen it before but the goose fat always through me off. So I decided to just use oil oil infused with some fresh rosemary and garlic. I discovered that J. Kenji López-Alt also mentioned, if I bothered to read it, that any oil or fat would work in fact it adds to the flavor.
These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
I adjusted the amounts based on the ponds of potatoes, there is only two of us after all.
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat (I used Olive Oil)
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, duck fat, or beef fat, my son used bacon fat, what’s that old saying, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl.
Set strained garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste.
Serve immediately. They tend to soften up if they sit for too long.
WHY IT WORKS
Large chunks of potato maximize the contrast between exterior and interior.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.
As you may know we belong to Misfits which has been great help during these times. * If you decide to try use this code we both get a discount. COOKWME-FG1DCQ and when I saw the Jicama as a choice this week In grabbed it. It had been awhile since we discovered so i tried the ole faithful slaw and then tried chips and fries. I recently had made sweet potato chips so figure what the heck.
Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico.
The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple.
Many call jicama a superfood, equating it with kale, acai berries, and quinoa. Jicama, along with sunchokes, packs a prebiotic called inulin, a big contributor to a healthier gut. In addition, jicama is rich in Vitamin C and Vitamin A. Lastly, jicama is naturally low in calories, making it a smart starchy substitute for those watching their weight.
Salad or slaw depending on what you want to call it
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped (optional)
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.
Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Fries and Chips
Tried these in oven and Air-Fryer watch closely they will burn quickly
These are best served warm but did reheat nicely. You won’t get them super crispy but they good.
16 ounces Jicama, peeled and cut into medium sized fries (1 pound)
1 tablespoon Olive Oil
1 tablespoon Fresh Lime Juice
1/4 teaspoon Salt
1/8 teaspoon Chipotle Chili Powder
1/8 teaspoon Onion Powder
1/8 teaspoon Paprika
Preheat oven to 400°F.
In a small bowl, combine spices. Gently toss the jicama fries with the oil and lime juice, then sprinkle with the spice blend.
Spread fries evenly on a baking sheet and bake for 25 to 30 minutes, or until fries are golden.
Serve immediately – they taste best hot out of the oven.
same as above but watch closely and I turned half way through both methods. Oh the oven I made on a rack and used convection
Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.
Print Shopping List
1 teaspoon garlic powder
1 teaspoon water
8 tablespoons unsalted butter
½ teaspoon salt
⅛ teaspoon cayenne pepper
4—5 garlic cloves, minced to paste (1 tablespoon)
1 (1-pound) loaf soft Italian bread, halved horizontally
A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.
The lighter bread toasted a little quicker than I thought but was still good. I guess I’ll just forget about my love handles and keep trying till I perfect this.
OK The frost was coming, the frost was coming, and I am plighted with having my garden in the only space available which does not getting full sun in late summer and early fall. even with the warm fall I had over 5 lbs. of green unripen tomatoes. They are fine to eat fired, in stew whatever I chose Sala, spicy salsa.
YIELD 8 pints
5 lbs. green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
1 tablespoon salt
1⁄2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1⁄4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes. Make sure the cans are covered by water.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Kathy inspired us with her broccoli salad so we searched for other recipes.
After checking out Moe’s Southwest Grill for the first time this afternoon we were so full that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good. We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s.
This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.
This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
Cooking Light SEPTEMBER 2014
Yield: Serves 9 (serving size: about 1 cup)
Total:3 Hours, 15 Minutes
3 tablespoons cider vinegar
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 shallot, thinly sliced
1/3 cup plain fat-free Greek yogurt
3 tablespoons canola mayonnaise
1 tablespoon plus 1 teaspoon chopped fresh tarragon
12 ounces broccoli florets
1 tablespoon fresh lemon juice
2 Jazz or Gala apples, cored and cut into wedges
2 Applewood-smoked bacon slices, cooked and crumbled
Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.
With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.
Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.
Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.
My Finished Dish not as pretty as their but mighty tasty
Every year we all look forward to the company BBQ at Bruce’s good food, drinks and company. Horseshoes was replaced by a similar game that you toss bean bags and instead of a pole it’s a hole. Stewart’s kids make a beeline for the pool while the rest of us watch and chat. I loved when Stewart’s youngest son tried the dark chocolate coated ice cream, “ DISGUSTING” as he handed it to his mother, his face must have resembled mine at that age the first time I tasted semisweet cooking chocolate, not what I expected. Anyway, Bruce’s wife Kathy made the best broccoli salad I have ever had, it disappeared very quickly.
Thanks Kathy’s this was great!!
She said that she does not follow the amounts exactly and to me that is what cooking is all about tweaking to your likes.
1 lb of bacon – cooked and broken into pieces
Broccoli maybe 1 to 2 heads
12 oZ white cheddar cheese- shreddedDressing¾ cup sugar
Blend in blender
Add to all other ingredients ½ hour before serving
4 TBSP Cider Vinegar
2 cups Mayo
Blend in blender
Add to all other ingredients ½ hour before serving