Use This Simple Trick to Determine Whether an Avocado Is Ripe Inside — Tips from The Kitchn Isn't it disappointing to cut into an avocado you've been nurturing to perfect ripeness only to find a brown, slimy mess inside? Avocados are usually sliced open just before serving, so this is especially frustrating. But worry no more! There's a simple, foolproof way to tell whether you will discover a creamy, luscious green interior or a brown slimy mess the next time you cut open an avocado. Here's a surefire tip for keeping your guacamole green and fresh! Error loading player: No playable sources found This tip comes from Erica, a Seattle-based food and gardening blogger. How to Tell If an Avocado Is Ripe To make sure you're taking home an avocado that's perfectly green and creamy on the inside, and free from ugly brown spots, the key is checking under the stem. Peel back the small stem or cap at the top of the avocado. On the other hand, if you pull back the stem and find brownbrown underneath, the avocado is overripe, and you're likely to find brown spots inside the fruit.
The Best Garlic Roasted Brussels Sprouts Brussels Sprouts. Along with Lima beans, probably the most infamous object of children’s fear and loathing in the food world. I can’t say I hated them as a kid – I never even tried them until I was an adult. And that first time, my boyfriend at the time was a chef, so I loved them. But I never attempted to make them myself until I went all paleo, because I assumed they were difficult to make, or at least it was difficult to make them taste good. I was soooooooo wrong. I suspect that the traditional hatred of Brussels sprouts may have been a result of boiling to death and a lack of seasoning. So all I’m saying here is – let’s not blame the Brussels sprouts for some unimaginative cooks. This recipe does exactly that. And that’s exactly what happens to your Brussels sprouts as they bake. Aside from how wonderful these Brussels sprouts taste, and how easy they are to make, they are good for you. And now you can make them super yummy as well. The Best Garlic Roasted Brussels Sprouts Serves 4
Shrimp Burgers on Zucchini I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers. 1 1/4 pounds shelled and deveined medium shrimp3 tablespoons chopped fresh chives2 tablespoons olive oil2 firm zucchini (about 1 pound), cut into 3/8-inch slices (about 3 1/2 cups)1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons unsalted butterMinced fresh chives Cut the shrimp crosswise in half. Cut the remaining shrimp into 1/2-inch pieces and add them to the bowl. When ready to cook, heat the oil in a large skillet. Meanwhile, melt the butter in another large skillet with a lid. Arrange the zucchini on four warm plates.
Veggie Tofu Stir Fry I remember the first time I tried tofu. It was raw in a whole grain wrap along with some mustard and veggies and I honestly couldn’t finish it. And when it comes to food I’m a trooper. But, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. Two bites in and I was in heaven. The best part? It really worked you guys! The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. For this recipe I made a quick and simple stir fry but once you have the basics down this tofu could be used in just about any recipe you already love. I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is. Because it was diced, baked, left out to dry and then stir-fried in the sauce, the tofu soaked up so much flavor, rendering it absolutely irresistible. Tofu That Tastes Good: Stir Fry Author: Minimalist Baker Serves: 2-3
20 Five-Ingredient Chicken Recipes to Make for Dinner When it comes to making dinner, I always count it a victory when I find a recipe I want to make and I already have all the ingredients. It's even more of a win when I can count all the ingredients on one hand. Get ready for a victory dance because we've got 20 satisfying chicken dinners that are perfect for dinner. And not counting the basics — like oil, salt, pepper, and water — these winning recipes all have just five main ingredients (or fewer!). 1. How To Cook Moist & Tender Chicken Breasts Every Time Need some chicken for a salad, or to top some pasta? 2. This is the kind of recipe that belongs in your core arsenal as a home cook. 3. Think of this method as a cross between braising and roasting. 4. There's a lot to love about boneless skinless chicken thighs; they're inexpensive, tasty, and easy to cook. 5. Doused in a double dose of hot sauce — first to marinate and then to coat — these oven-baked wings are arguably just as crispy, sticky, and addictive as their deep-fried brethren.
Parchment-Roasted Red Snapper with Tomatoes & Zucchini This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful -- not to mention beautiful! You can make the parchment packages several hours in advance and keep them in the refrigerator until you’re ready. Feel free to use any type of squash or zucchini, though baby zucchini are especially cute. 2 small summer squash, thinly sliced into rounds (I usually use a combination of zucchini and yellow squash)4 tablespoons extra-virgin olive oil, divided, plus more for drizzlingFine sea salt and freshly ground black pepper4 (4-ounce) fillets red snapper (or other thin fillets, such as tile fish, tilapia, redfish, or trout)20 red and yellow cherry or grape tomatoes, halved 1/2 cup dry white wine, divided 8 sprigs fresh thymeParchment paper Couscous, for serving Fresh, chopped basil, for garnish Preheat the oven to 450°F. Place one piece of parchment paper on a clean workspace.
food52 Sure, you could sling together penne alla vodka in half an hour and it will taste just fine—there's spice and cream and tomato and, mysteriously but necessarily, vodka (we'll come back to that). But if you're going to commit—to the cream, the vodka, all of it—you can do a whole lot better than just fine. Especially when you nestle up under the wing of Ina Garten. This pasta is Garten's version of one that's been on the menu at Nick and Toni's in East Hampton for more than 20 years, and so loved that she featured on her show The Barefoot Contessa and in her 2012 cookbook Foolproof. The recipe title technically doesn't even have the word vodka in it, but it's the first vodka sauce that comes up every time I try to ask the world for a good one. It starts the usual way sauces do—sauté onion and garlic, add some chile flakes, then booze, then tomatoes, but then it swerves off course. The vodka can only help the process along. Serves 4 to 5, with leftover sauce Photos by Bobbi Lin
Beignets de pomme de mon papi : Recette de Beignets de pomme de mon papi Temps de préparation : 30 minutes Temps de cuisson : 5 minutes Ingrédients (pour 4 personnes) : - 3 pommes (évidées et coupées en rondelles pas trop épaisses) Pour la pâte à beignets :- 300 g de farine- 3 cuillères à soupe de sucre fin- 1 paquet de sucre vanillé- 1 cuillère à café de levure chimique- 2 oeufs- 25 cl de lait Préparation de la recette : Mélanger les ingrédients pour la pâte dans l'ordre indiqué. Tremper chaque rondelle de pomme dans cette pâte et mettre à frire. Dégustez, c'est prèt. Remarques : Repas du pauvre du temps de mes grands-parents qui n'avaient pas ou très peu de viande et devaient se contenter pour leur dîner d'une soupe accompagnée de tels beignets; les pommes et les légumes étant un mets qu'on trouvait facilement dans nos vergers et jardins.
Citrus Tilapia Recipe 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour. 2. 3. Per serving: 200 calories, 9 g total fat, 7 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein, 55 mg sodium Nutritional analysis provided by Other Reprinted, with permission, from the American Cancer Society. How To Cook Perfect Steak in the Oven — Cooking Lessons from The Kitchn Here is an absolutely foolproof, easy, and quick way to make a juicy steak with a crisp, peppery crust in the oven. Add a loaf of bread, a salad, and a bottle of wine, and you have an easy and delicious dinner you can make for weeknights and special occasions alike. Good Steak Is Worth It The first and most important step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm, or find a store that sources sustainably and humanely raised meat. Besides being a more ethical buying choice, this meat is usually of better quality and tastes significantly better. (Image credit: Christine Han) I buy my steak from a butcher at my local market, Bluescreek Farm Meats. Bottom line: Buy the best steak you can. (Image credit: Christine Gallary) Which Cut to Buy? One pound of steak will easily feed two, and can be stretched to three or even four people. Serves 2 What You Need
MUSHROOM MOZZARELLA BAKE Very tasty, scalloped, fresh mushrooms! I was able to find them at a good price! Yay! This is one of my eldest son, Daniel’s favorite dishes. Mushrooms are normally quite expensive here. However, I was excited to find them at a good price this week and bought 2 containers. 1 lb fresh mushrooms, sliced (0.454 kg) 3 tbsp butter (45 mL) 3/4 tsp seasoning salt (3 mL)2 tbsp whipping cream (30 mL) 1 tsp dried parsley (5 mL) 1/4 tsp black pepper (1 mL) 3/4 cup grated Mozzarella cheese (175 mL) Preheat oven to 350°F (180°C). In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening. Yield: 6 servings 1 serving 127.3 calories 4.6 g protein 11.0 g fat 3.1 g carbs For other great Low-Carb, Gluten-Free recipes by the team & me: Support your team, buy Low-Carbing Among Friends cookbooks at:
Teriyaki Salmon with Pickled Vegetables and Sesame Seeds I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it. The pickled vegetables are a great thing to know about. Make extra and keep them in the refrigerator for eating at lunch. You can make this dish with mackerel and chicken breasts, too (chicken needs to be cooked for 20 minutes). For the salmon: 1/4 cup soy sauce1 tablespoon sugar2 tablespoons mirin1 tablespoon dry sherry4 (4 1/2 oz) salmon fillets2 teaspoons black sesame seeds For the vegetables: 1/2 cup rice vinegar1 tablespoon superfine sugar1/2 cucumber, halved and seeded 2 small carrots, peeled4 radishes, trimmed and cut into wafer-thin slices1/3 daikon radish, peeled1/2 teaspoon salt1 tablespoon pickled ginger (plus whatever liquid clings to it)1/4 cup microgreens For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. To make the vegetables, heat the vinegar and stir in the sugar until it dissolves.