Frites &fries - Garlic Knots

Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:

Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken Orange Sauce

Pamela Salzmans Tips For Better Eating - Read More on Heathly Living on ELLE.com Salzman's Six Pantry Swaps Out: Harsh table salt In: Moderate amounts of mineral-rich unrefined salts—Celtic, Himalayan, or Maldon—can be healing. Out: Overprocessed oils such as corn, canola, and soybean In: Cold-pressed olive, coconut, and sesame oils; they boost immunity. Out: Acid-forming, nonnutritive, addictive white sugar In: Limited doses of pure maple or brown-rice syrups, stevia, and raw honey Out: Too much gluten-laden wheat, spelt, rye, and barley In: Brown rice, quinoa, millet, amaranth, legumes, sweet potatoes, and corn Out: Nutrient-stripped white flour In: Whole wheat and rice flours. Out: Mass-produced, hormone-riddled animal meat In: Happier animals raised in their natural environments; find sources at localharvest.org. The Refined Unrefined Menu Starter: Gazpacho with avocado (no canned tomato juice) Gazpacho Serves 6 1. Add finely diced radish for pepperiness, a dollop of sour cream, hot sauce or jalapeño for heat, or croutons for crunch. 1. 1. Mint Dressing: 1.

Sweet Potato Biscuits with Honey Cinnamon Butter Have you given up on making biscuits? Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought! I made these for the first time last fall to go with some Thanksgiving leftovers. And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended. Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter. Serve warm with the butter.