How many half-used bottles of condiments would you say you have in your refrigerator at this very moment. Five? Ten? Twenty? I don’t know how many I have but I know it’s too many. So when I have the opportunity to make a sauce or condiment from things I already have on hand insteading of buying yet another bottle, I’m going to do that. I love sweet chili sauce, but I only use it maybe once or twice per year and each time I’m left with half a bottle that haunts the back of my fridge for-ev-er. So this time I decided to make my own smaller batch of easy sweet chili sauce using a few simple ingredients that I usually have on hand (including another condiment that commonly haunts my fridge!).

Easy Sweet Chili Sauce

What is Sweet Chili Sauce?

This incredibly simple sauce is sweet, sour, and spicy. If you’re a fan of classic sweet and sour sauce, this is quite similar, but with a delightfully spicy kick. This sauce goes great on tofu, chicken, seafood (especially shrimp and salmon), and vegetables. Here are a few recipes where I’ve used sweet chili sauce in the past:

• Sweet Chili Tofu Bowls
• Coconut Crusted Tofu with Sweet Chili Dipping Sauce
• Sweet Chili Chicken Bowls
• Coconut Crusted Chicken with Sweet Chili Dipping Sauce

The Short Cut…

This isn’t a from-scratch, authentic sweet chili sauce. Sweet chili sauce is usually made with fresh red chiles, but I rarely see those at the store, so I took a short cut. I used sambal oelek, which is basically just red chiles and vinegar. Since vinegar is another main ingredient in sweet chili sauce, this using sambal oelek is a great shortcut.

Thankfully, sambal oelek is really easy to find in major grocery stores these days. Just look in the international foods aisle, near the sriracha. There is another product, chili garlic sauce, which is similar but has garlic in addition to the red chiles and vinegar. You can use that for your sweet chili sauce, but it will add a slightly garlicky flavor. How else can you use sambal oelek? It’s great in all sorts of stir fry sauces, I like to put it on my eggs, rice bowls, soups, and more. It’s extremely versatile and can be used on just about anything. Here is the archive of recipes that use sambal oelek on this site.

Step by Step Photos

Combine 1/4 cup rice vinegar, 1/4 cup cup sugar, 1/4 cup water, and 1 Tbsp sambal oelek in a small sauce pot.

This is what sambal oelek looks like. This is the same brand that makes the most popular brand of sriracha, so you can usually find it in stores that sell sriracha. It’s just a mixture of red chiles and vinegar. Super simple, but really good, and extremely versatile! I put it on everything. :)

This is the rice vinegar I use. It’s important to use rice vinegar because it is more mild than other types of vinegar and will make the sauce tangy without being overly sour. I do not suggest using a different type of vinegar.

Heat and stir the mixture in the sauce pot over medium heat until the sugar fully dissolves and the mixture looks clear. This should happen very quickly, within a few minutes.

Dissolve 1/2 Tbsp cornstarch in 1 Tbsp water, then pour that into the sauce pot. Continue to stir and cook over medium heat until it comes back up to a simmer. The cornstarch mixture will make the sauce look cloudy and white, but that will change…

When the sauce reaches a simmer, the cornstarch will thicken the sauce. At this point you’ll also notice the cornstarch going from white and cloudy to clear. And now your Easy Sweet Chili Sauce is finished!

You can either use the sauce immediately, or refrigerate it and use it within a week.

The post Easy Sweet Chili Sauce appeared first on Budget Bytes.

Whenever I write about my experience of eating disorders, I make a point of saying that the healing process isn’t linear. It’s full of odd, surprising twists and turns, realizations and moments that take one by surprise.

Still, I think it’s natural to hope or expect that a linear trend will emerge. After all, it’s the promise of change, of transformation, that keeps us going when the process is at its ugliest. When recovery was at its worst for me—when I was feeling the most robbed of my identity, the most enraged, the most at odds with my body—I got through it by assuring myself that it wouldn’t always be like this; one day, I thought to myself, it would almost never feel like this anymore.

That wasn’t an empty promise. It’s exactly how things turned out, albeit with lots of ups and downs.

When I wrote this post in May, I was as strong and solid in recovery as I ever have been. In the last few weeks, body dysmorphia has reared its nasty head again, and my experience of it is nothing like it was five months ago. Then, I was able to feel the old triggers, talk about them, note their appearance with some humor and self-awareness. It all felt very grown up, very reasonable.

My experience in the last week has been completely different. The dysmorphia itself has felt different: not like a poke or a prod or a nudge, the way it was in May, but more like the dysmorphia I remember from years ago: hot and angry. Loud. Distracting.

I’m feeling things I haven’t felt in years: waking up in the morning with the sensation that I’m trapped in my skin, wanting to claw my way out. Avoiding my own reflection in mirrors. Certainty that my body is a mistake, something that went wrong a long time ago and will always feel wrong. I’m handling it, but it’s unnerving. I’d started to believe that all of this was behind me.

Why now? I’m not sure, but I have some guesses: a new schedule, loss of my routines, being tested and evaluated and sized up by authority figures more regularly than I have since my post-bacc years. Change, nerves, shame, worry—in other words, the familiar triggers.

I’ve tried to let the discomfort of the last few days give me insight into how I respond now, versus how I did in the past. What have I learned? How much deeper is my capacity for self-compassion? The answer is that it’s a lot deeper, and the evidence is the fact that I haven’t restricted food at all since this began or let it enter my eating habits.

But recognizing my more mature capacity for self-care isn’t actually making this experience less painful. Right now, my primary feeling is resentment that I can’t access my old recourses. Even if there was any part of me that wanted to eat less now, I couldn’t. Food is too important to me. The difference between now and then, I realize, is that I want food much more badly than I want control. This is growth, but it can feel like failure.

On Friday, I found myself at my mom’s place, telling her all of this, probably in greater detail and with more honesty than I’ve ever been able to share with her. “But honey,” she said, “I know you don’t want to go back to where you were. You need your strength.”

How to explain to her—to anyone—that the old ways so often felt like strength—more strength than I’ve ever had? That I do want to turn back the clock sometimes, even if I can’t and won’t? “You don’t understand,” I blubbered. “Back then was probably the only time I’ve ever really felt right in my body.”

I don’t think that’s true. But it felt true in the moment, and I’m glad I said it and let it go.

In some ways, the timing of all of this has been unfortunate. I’m on my feet more than usual with my new work, which means I’m hungrier than usual and eating more than usual. It wouldn’t feel like a big deal were I not at odds with my body, but I am, so it does. In my class on Thursday night we practiced the nutrition focused physical exam. It wasn’t an ideal time to have my triceps pinched and belly prodded.

As usual, though, what feels like inopportune or unfair timing may also be the very opposite. Each day at work, I cross paths with people who have experienced dramatic shifts in their capacity to eat. Some have dysphagia, others have lost their appetites from illness or medication. Some are tube fed, and may never take in food by mouth again.

What must this be like? I can’t begin to know or understand, because my only experience of decreased food intake has been a result of my disorder, not a question of necessity. I know that it has never been a choice, but I can recognize the difference and give thanks—the deepest kind of thanks—that eating hasn’t always been easy for me, but it has always been possible.

On Friday, my mom admitted surprise at hearing how badly I felt. “You’ve just come so far,” she said. I know I have. I know that I’ve worked hard to create and protect my recovery. I know that everything is different now. I know that I’ve transmuted a lot of struggle into a relationship with food that’s beautiful, creative, and special.

But that relationship isn’t only beautiful, creative, and special. It’s also messy and complicated. It might always be messy and complicated. There may always be weeks like this, when my relationship with food feels more like a burden than a gift. It’s difficult to accept this paradox. I want to be either a success story, or I want to feel like I used to feel: powerful and in control, even if I wasn’t. But a major part of my recovery has been developing a capacity to handle ambiguity and complexity, to acknowledge realities that can’t be neatly categorized. The very fact of my struggling this week is one of those.

Before I left her place, my mom gave me the sweetest and gentlest word of encouragement that she’s ever given me about body stuff. “Eat your delicious food, Gena,” she said. “Make your recipes.”

Today, I woke up. I made a good breakfast, and later on a good lunch. I’m doing all of the usual batch cooking, so that I have sensible and nourishing things to eat this week. I’ll keep talking about this spell of dysmorphia in therapy, doing the work, being honest. I may hide myself under a few extra layers or baggy garments while I’m at it, but if that’s as far as old behaviors go, that’s pretty good. Another dimension of recovery—one I’m only just getting acquainted with—is to struggle while continuing to put one foot in front of the other, calmly and without discouragement.

In the spirit of making recipes, some of my favorites from the past week. And some good articles, too.

Recipes

My vegan sandwich crush of the week: Gina’s awesome, plant-based pea pesto grilled cheese.

I know what bread-y thing will be a part of my Thanksgiving this year! Eva’s beautifully fluffy, whole wheat dinner rolls.

Deryn and I are on the same page, since I’ve been working on a new hash recipe. I’m loving her easy vegan breakfast skillet and will definitely make it with Field Roast, my favorite vegan sausage.

If vegan chicken parm isn’t comforting enough, here it is served over a beautiful bowl of penne A comfort food fest from Plant Power Couple.

Finally, more comfort: Erin’s creamy, dreamy vegan broccoli cheese soup.

Reads

1. A fascinating look at why the phytonutrients in plants are beneficial for us, while growing research suggests that antioxidant supplementation may not be.

2. Heartache isn’t only a manner of speech: more research is emerging on the link between emotional distress and heart disease.

3. Another look at the health ramifications of stress, this time focusing on mitochondrial DNA and telomere shortening.

4. More evidence that plant meats are a sustainable as well as compassionate choice. (I still need to try the Beyond Burger!)

5. An important, informative article on enhancing diversity within the dietetics profession. It gave me a lot to think about—including a helpful reminder to always check, acknowledge, and address my own biases.

It’s the start of a new week, and I’m entering it with an open mind and optimistic heart. Wishing you lightness, too. I’ll be back with a tasty new slow cooker recipe in a couple days.

xo

The post Weekend Reading, 9.30.18 appeared first on The Full Helping.

There’s a restaurant in my neighborhood that has a vegetarian Nashville Hot “Chicken” Sandwich made with tempeh that is sooo good even though it hurts sooo bad. Spicy food lovers, you know what I’m talking about, right? Well, I wanted to make something similar at home, but I decided to go the buffalo sauce route instead. Fresh avocado and a super simple ranch slaw offer just the right amount of creaminess to dampen the flames of the homemade buffalo sauce, plus they give a much needed dose of vegetables to keep things fresh. Heat seekers, you’re going to love this one!!

This Buffalo Tempeh Sandwich would pair really well with Cumin Lime Sweet Potatoes!

Buffalo Tempeh Sandwiches

What is Tempeh?

Tempeh is an awesome vegetarian protein source made from fermented soy beans, or sometimes other beans and grains. It has an awesome texture that is firm, but kind of soft, and offers a lot more in the way of mouthfeel than tofu. Tempeh takes on the flavor of whatever you add to it, which makes it incredibly versatile. You’ll find tempeh in the refrigerated area of the grocery store, near the tofu and other meat substitutes. You can scroll down to the step by step photos to see what it looks like uncooked. :)

To Substitute or Not to Substitute…

Please do not substitute or leave out the avocado or ranch slaw. 🙏 These two things in combination with the buffalo sauce create perfect balance. Take away any one of the three and these buffalo tempeh sandwiches just won’t have the same magic.

If you’re not into sandwiches, you can serve this as a wrap, or even over a bed of greens or rice as a bowl meal!

Not into tempeh? You can totally do this with chicken, too. Either cook up pieces of chicken breast or thighs in a skillet like I did with the tempeh, then drench it in the sauce, or use pulled meat from a rotisserie chicken.

What Hot Sauce Should I Use?

During the testing phase of this recipe I made the buffalo sauce with both Tabasco and the Louisiana Hot Sauce shown in the photos below. The Louisiana sauce was head and shoulders better than the Tabasco, IMHO. I hear Franks Hot Sauce is also pretty good, but I didn’t get a chance to try that one. The flavor of your hot sauce will greatly determine the flavor of your buffalo sauce, so make sure you have one that you like! :)

Step by Step Photos

To make the buffalo sauce, combine 2 Tbsp melted butter, 3 Tbsp hot sauce, 1/8 tsp smoked paprika, 1/16th tsp garlic powder, and 1/8 tsp salt. Stir until smooth, then set the sauce aside. The sauce will thicken as the butter begins to cool, so you may need to reheat it briefly later just before you coat the tempeh.

I know there are a lot of strong opinions about hot sauce out there, LOL. This is the one I used. I have also made this buffalo sauce with Tabasco and found it very inferior to this brand, so just so you know the hot sauce does make a difference.

To make the ranch slaw, place 8 oz. coleslaw mix (that’s the bagged shredded cabbage and carrots that you can buy in the produce department) in a large bowl and add 1/4 cup ranch dressing. Stir until the slaw is coated in ranch, then refrigerate until you’re ready to build your sandwiches. I do suggest buying a good thick and rich ranch for this. I used Ken’s Steakhouse brand.

Now on to the tempeh! This is what it looks like. It comes in a sort of “brick” and you can actually see the soy beans, unlike tofu. Slice the tempeh into 1/4-inch thick slices.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, swirl to coat the surface of the skillet, then add the tempeh slices. Fry the slices until they are golden brown on the bottom, then flip and cook on the second side. You may need to add an additional tablespoon of oil for the second side, since the tempeh tends to absorb the oil.

Once the tempeh slices are golden and crispy, transfer them to a large bowl. Microwave the buffalo sauce for about 15 seconds to heat it up and smooth it out again, then pour it over the tempeh slices. Stir until the tempeh is coated in buffalo sauce.

Now it’s time to build the sandwiches! Pile a generous amount of the ranch slaw onto a roll (either two large hoagie rolls or four smaller round hamburger-sized rolls), then top with the buffalo tempeh slices, and sliced avocado.

And that’s it! Your spicy-creamy-tangy Buffalo Tempeh Sandwich is ready to eat! (funny story: I thought I was buying bbq chips, but accidentally bought Nashville Hot Chicken flavored chips. Talk about a SPICY meal! )

The post Buffalo Tempeh Sandwiches appeared first on Budget Bytes.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Happy October! My favorite month and also my birthday week!! And just a few days and Skinnytaste One and Done Cookbook will be arriving to everyone’s door if you pre-ordered! And for those asking, all the WW points for all three books are listed in the cookbook index.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (10/1)
B: Petite Crustless Quiche* (5) and a banana (0)
L: 2 servings Heirloom Tomato Sandwich (8)
D: Minestrone Soup (2) with Easy Garlic Knots (2)
Totals: Freestyle™ SP 17, Calories 924**

TUESDAY (10/2)
B: Petite Crustless Quiche (5) with a pear (0)
L: LEFTOVER Minestrone Soup (2) with Easy Garlic Knots (2)
D: Skillet Cauliflower “Arroz” con Pollo (8)
Totals: Freestyle™ SP 17, Calories 1,060**

WEDNESDAY (10/3)
B: Petite Crustless Quiche (5) with a pear (0)
L: LEFTOVER Minestrone Soup (2) with Easy Garlic Knots (2)
D: Cuban Picadillo***(3) over ¾ cup brown rice (5) and Quick Cabbage Slaw (2)
Totals: Freestyle™ SP 19, Calories 1,049**

THURSDAY (10/4)
B: Petite Crustless Quiche* (5) and a banana (0)
L: Picadillo Quesadillas (6) with 2 ounces avocado (3)
D: Chicken Marsala Meatballs (5) with Roasted Spaghetti Squash (0)
Totals: Freestyle™ SP 19, Calories 913**

FRIDAY (10/5)
B: Greek Yogurt with Berries, Nuts and Honey (5)
L: LEFTOVER Picadillo Quesadillas (6) with 2 ounces avocado (3)
D: Flounder Milanese with Arugula and Tomatoes (3) and Creamy Cauliflower Puree (1)
Totals: Freestyle™ SP 18, Calories 833**

SATURDAY (10/6)
B: Breakfast Burrito Bowl with Spiced Butternut Squash (3)
L: Chicken and Lentil Soup (1)
D: DINNER OUT!
Totals: Freestyle™ SP 4, Calories 490**

SUNDAY (10/7)
B: Applesauce Nut Bread# (5) with 1 cup mixed berries (0)
L: LEFTOVER Chicken and Lentil Soup (1)
D: Pork Chops and Applesauce (4) with  Skinny Buttermilk Mashed Potatoes with Chives (5) and Easy Garlic Broccolini (1)
Totals: Freestyle™ SP 16, Calories 842**

*Freeze any leftover you/your family won’t eat.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Make a quesadilla Wed night with leftover Picadillo for lunch Thurs and Fri.

#Make applesauce Saturday.

(more…)

Rosemary & garlic flatbread, made with lentils! It is naturally grain-free, vegan, and incredibly easy to make, too. Most importantly, it is 100% delicious!

We’re living through a historic moment right now—collectively enthralled by the Senate judicial committee hearing of Dr. Christine Blasey Ford’s accusations of sexual assault by Supreme Court justice nominee Brett Kavanaugh. Goodness, I got tired just writing that sentence. Concurrently, I’m working on a very special project, which will contribute more fully to the conversation around personal and civic forms of activism, particularly as located in the bodies and minds of women. More on that soon (get excited!), but for now, I want to talk about how we are staying sane.

Yesterday, on Instagram, I wrote about the sociopolitical importance of believing women—and of no longer accepting women’s bodies, women’s trauma, and women’s suffering as a necessary martyrdom by which their oppressors will learn the lessons they need to learn. We’ve been here so many times before. Not just in 2016. Not just in 1991. Not just in almost every religious text ever written. We’ve been here enough to know that the martyrdom of any oppressed party—women, people of color, queer folks, and so many others—in order for their oppressor to have what Senator Blumenthal (D-CT) called a “teaching moment”—is not a culturally functional option.

I applaud the solidarity and support of so many Democratic senators in the room yesterday, and yet. And yet. Here we are today, and it’s almost as though nothing has changed. There is still so much work to be done.

And before, and during, and after the work, we must find ways to nourish ourselves.

 

In the spirit of being wrung dry by the resistance, by politics, by staring at a room deafening in its whiteness and its maleness, I am sharing with you the meal I prepare for myself when I have nothing left to give. This is pure comfort food for me: easy, infinitely customizable, both nutritionally dense and a little bit indulgent. I wish I could prepare a trough of it for Dr. Blasey Ford—and all survivors (all women)—right now.

What’s required:

1. That you have some inclination or appreciation of Mexican flavors in a healthyish Cali-Tex-Mex form.
2. That you have a can of black beans. Or pinto beans. Or any kind of bean, really. God, I love beans. (Doesn’t need to be a can. Maybe you soaked and sprouted and boiled your own beans. Bless you.)
3. That you have some salsa or hot sauce.
4. That you have some kind of cheese. I like goat cheese here.
5. That you have some veggies: some greens, and some herbs (cilantro, preferably), and some cabbage, or carrots, or something crunchy.

The rest is optional. (Though honestly all of it is—maybe your ideal resistance self-care meal is actually a plate full of nothingness. That works, too.) But in the case that you opt for the food-centric version, I also recommend avocado and chips. Make this your own.

The hardest thing you’ll do here is sauté the beans in olive oil, garlic, and cumin, and slice up the cabbage or other crunchy veg for your cilantro slaw. It comes together in under ten minutes. Use those precious moments to focus your breath on the sensory experience in the moment.

What does your body feel like, right now?

How is your breath moving in and out of your body?

What parts of your body feel tense, and what parts relaxed?

What do you smell?

What textures do you feel?

Taste as you go. What flavors are present?

Experience the animal qualities of your body as anchors to the present moment. Remember the power of fully occupying your body, your self. Remember your power. Remember what you believe in. Refuel.

And then go out there and slay.

The post EASY BLACK BEAN SALAD BOWL | WHAT TO EAT WHEN YOU HAVE RESISTANCE FATIGUE. appeared first on Kale and Caramel.

Let’s talk through the story of my favorite lentil soup. Years ago, two of my neighbors hosted a soup party. It was an inspiring affair – big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share – salad, appetizer, or something sweet.

The Best Soup:

One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It appeared to be a beautiful take on lentil soup. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers.

She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form – enjoy! I’ve also included some notes related to adapting this soup to the Instant Pot.

SUBSCRIBE TO VIDEOS

Other things worth noting related to this soup – the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative, lentil soup goodness.

Continue reading Coconut Red Lentil Soup on 101 Cookbooks

The following text is an excerpt from my latest cookbook, Real Food, Really Fast. Get more speedy tips and tricks, along with over 100 delicious, lightning-fast recipes inside! Better yet, if you’re in the SoCal area this weekend, catch me at the California Vegetarian Food Festival on Saturday, September 29th, where I’ll be demonstrating my infamous Garlic Bread Soup. Come early to snag a seat, and come hungry for generous samples!

The single most important ingredient in any recipe can’t be measured in tablespoons or cups, nor can it be bought, borrowed, or stolen. That extra piece of the puzzle that most cookbooks fail to address is you, the intrepid cook, boldly venturing forth to explore new culinary territory. Anyone can read a recipe and it doesn’t take a classically trained chef to chop an onion, but there are certain steps that can be taken to speed through prep work in record time. To better prepare your vegetables, you must prepare yourself. Move with intention and a sense of urgency; know your next step before you get there to keep dancing through the routine with grace. That also means reading through each recipe from start to finish so there are no surprises halfway through the hustle.

Whether you’re a seasoned pro or a new cook, the following suggestions should help tune up your techniques to get food on the table faster than ever before.

• Citrus: Always zest lemons, oranges, and limes first, before slicing or juicing. While they’re still whole you’ll have more surface area to work with, and a better base to hold so you’re less likely to grate your fingers at the same time. Then, to extract the most juice as possible, microwave for 10–15 seconds to gently warm, and roll them firmly against the counter to break down some of the cell walls before cutting in half and squeezing.

• Garlic: Separate the cloves and give each one a sharp whack with the side of your knife to instantly loosen the skins. You should be able to pick the peel right off. Once cleaned, you can continue smashing and mashing them with the side of the knife, rather than the blade, to yield a quick, coarse paste that can be used instead of a fine mince.

• Ginger: Don’t bother breaking out the peeler to remove the tough outer skin. Use a paring knife to shave away the exterior if needed, but better yet, buy very young, fresh ginger that doesn’t need to be peeled in the first place. In Japanese markets, this is referred to as “myoga.”

• Cauliflower or Broccoli: Pare away the leaves and trim down the excess stem. Place the head in a large, clean plastic bag, and twist it closed. Bang the whole thing down on the counter repeatedly, stem-side first, to easily break it down into bite-sized florets.

• Cherry Tomatoes: Instead of chasing around each tasty red marble and slicing them in half one by one, slash straight through a whole batch in one fell swoop. Place a generous handful between two plates and gently press down to keep them all stable and still. Use an exceptionally sharp knife to cut horizontally through the center to cleanly halve tomatoes.

• Corn: Once cooked, shuck corn quickly by slicing off the bottom of the husk and simply pushing the ear out, leaving the messy silk behind.

• Cherries (and Olives!): Don’t bother with a unitasking cherry pitter if you’re unlikely to use it more than once or twice a year. Place each cherry on top of an empty glass soda or beer bottle, and use a chopstick to poke out the pit, pushing it straight down into the bottle.

• Non-Dairy Milk: Whip up an instant dairy-free beverage by simply combining 2 tablespoons of your favorite nut butter (almond and cashew are my favorite options, but sunflower, peanut, and pecan are also excellent alternatives) with 1 cup of water in your blender. Blend until smooth and use as is for savory cooking or baking, or add up to a tablespoon of sugar, agave, or maple syrup to sweeten it for drinking.

Why cut and chop with conventional techniques when you can hack your way to faster food prep? Some specific foods hold secret shortcuts that will leave traditional methods in the dust.

A healthy and delicious Thai quinoa salad with lots of veggies and an amazing dressing!

Thai Quinoa Salad

Hey everyone! Chelsea back from Chelsea’s Messy Apron with a veggie and protein-packed Thai Quinoa Salad. As we’re quickly approaching the holiday season, this is a salad recipe you’ll want to have handy! After a heavy meal or a few days of eating less healthy than you might like, this is the perfect salad to get you back on track and make you feel great. With all these veggies and the protein from the quinoa you’ll be feeling great in no time!

What makes this Thai Quinoa Salad healthy?

• Quinoa is a low-glycemic food which means it is absorbed slowly into your body. A slow absorption mitigates spikes in your blood sugar which affects your mood, energy levels, and even how hungry you feel – which prevents over-eating.
• Basil has actually been found to detox heavy metals (such as aluminum, mercery, arsenic, lead, etc.) from your body which in turn protects just about every vital organ.
• Kale naturally boosts your metabolism, is known as a “cancer fighter,” and has a ton of iron. It also has a high concentration of vitamin A which promotes clear and healthy skin by allowing your body to properly retain moisture.
• Lime Juice helps to flush toxins out of your digestive tract.
• Green onions help to rid your liver of harmful toxins.

Tips to make this Thai Quinoa Salad the BEST:

1. Only add dressing to what you plan on eating in the same day. Unfortunately this Thai quinoa salad doesn’t sit very well with the dressing mixed into it. If you aren’t planning on eating the whole salad at one sitting, toss only what you’ll being eating on day 1 with the dressing. If you keep the dressing separate this salad can store in the fridge for up to 3 days.
2. Mix it up. Try some different veggies or different herbs. You could even try dressing this Thai Quinoa Salad with a peanut sauce/dressing instead of the vinaigrette shared in this recipe. You can try the dressing from this recipe for this Thai Quinoa Salad!
3. Add some meat. This salad is vegetarian by default, but it’s perfectly acceptable to grill some chicken to serve on the side or to chop up and put on top of the salad. Don’t think it’s necessary to add meat to the salad, however. It’s loaded with protein even without meat and you’ll be amazed just how filling it is.
4. Rinse the quinoa. Quinoa has a bitter saponin coating so you’ll want to rinse it before preparing it. I like to pour the quinoa in a fine mesh sieve and rinse it quickly. I also typically cook quinoa in chicken or vegetable broth to infuse it with more flavor.

More Quinoa Salad Recipes:

• Sweet Potato Quinoa Salad from Chelsea’s Messy Apron
• Avocado Spinach Quinoa Salad from Chelsea’s Messy Apron
• Orange Avocado Quinoa Salad from Chelsea’s Messy Apron
• Honey Lime Quinoa Salad from The Recipe Critic
• Winter Pomegranate Quinoa Salad from The Recipe Critic

 

 

Try this Apple Cranberry Crisp for your next fall baking project.  Apples and Cranberries are baked with a sweet oat topping.  Individual servings are topped with a maple-sweetened whipped cream.

It’s that time of year that we all become quite enamored with pumpkin, apples and cranberries.  There’s something about the crisp feel to the air, the leaves turning colors and the desire to eat warm and comforting foods that contribute to the desire to bake.

An Apple Cranberry Crisp is the perfect recipe to kick off your fall baking obsession.  Apples and cranberries are a perfect pairing.  They’re delicious when baked together.

Apple Cranberry Crisp

This recipe calls for Granny Smith apples, which can be quite tart.  Since cranberries are tart as well, a good amount of sweetness is added in to balance everything out and create a fabulous dessert.

There is some regular white sugar tossed with the fruit in the filling of this Apple Cranberry Crisp recipe.  I’m pretty crazy about the oat topping on this crisp.  The brown sugar, butter and cinnamon ooze down into the fruit while baking.  That gives the tart fruit the sweetness it needs to turn it into such a delicious fall dessert.

Apple Cranberry Crisp topped with Maple Whipped Cream

If you can time it just right, plan to serve this Apple Cranberry Crisp warm and just out of the oven. It’s also okay to heat up individual servings to warm them up a bit before serving.

The simple maple whipped cream is a nice accompaniment to this dessert.  Vanilla ice cream is also a favorite to top this warm crisp.

If you’re looking for more fall baking recipes, you might also like to try my Maple Apple Tartlets or this Caramel Apple Upside Down Cake.  Cream Cheese Filled Pumpkin Whoopie Pies, Pumpkin Fudge and Dutch Apple Pie Cheesecake Bars would be delicious desserts to serve in the fall too!

The post Apple Cranberry Crisp with Maple Whipped Cream appeared first on Recipe Girl®.

One of my favorite things about Southern food is how deeply intertwined it is with tradition. Of course I love a fresh twist on a recipe of old, a modernized nod to something from years ago, but there’s something really special about doing things the same way the generations before you did. Souteherners have mastered the art of honoring food traditions, and I’m so grateful that this way of living is slowly rubbing off on me. 

Kinda like Saturday morning breakfasts. Growing up, I don’t remember my Mom spending a whole lot of time in the kitchen. She’d whip out costumes for school recitals or little crafty projects for she and I to complete on the weekend, but cooking was not her forte. Despite this, I have distinct memories of a dish she would occasionally make on Saturday mornings for the family. Equal parts food and science experiment, Mom’s “Pancake Surprise” was a meal and a show all in one. She’d fill her casserole dish with a loose batter, and I’d sit by the oven watching the confection rise and bubble and crater all over. In the end, we’d cut big squares to douse with syrup, and I just knew it was the coolest breakfast on the planet.

 

Years later, I watched someone make a Dutch baby pancake in a cast-iron skillet, and I realized that was Mom’s pancake surprise in action. I hadn’t eaten it in years, but the sight of those edges rising dramatically over the edge of the pan was enough to make my mouth water. I couldn’t wait to try it for myself. 

So this pecan apple Dutch baby is a nod to those Saturday traditions. Of course it’s delicious, as anything given enough butter and sugar should be, but what I love about it more than anything is watching my kids peering into the oven like I used to. Begging for more syrup like I used to. Licking their sticky fingers like I used to. Breathing new life into those things that were apart off my childhood makes me feel like we’re creating something bigger than breakfast here… we’re feeding on something that will nourish us for years to come. 

To make this pecan apple Dutch baby, we start with the batter. Eggs and milk are whisked with flour, sugar, and a smattering of spices. In the meantime, we melt some butter in a skillet in our piping hot oven. Carefully swirl the melted butter around the pan and pour the simple batter straight in. Allow the baby to bake and rise until brown and seriously puffed.

While the baby is baking, we can prepare the apples. More melted butter is combined with sliced apples, cinnamon, sugar, and salt. Stir until the apples have just barely softened but not lost their shape. Remove from the heat while you wait for your pecan apple Dutch baby to finish baking.

When the pancake is complete, I like to top it with the cinnamon apples and glazed pecans. For this, I’m so thankful to have partnered with Diamond of California Nuts. Their glazed nut toppings triumph beyond salads and are a perfect crunchy addition of sweet and salty to a number of dishes including this pecan apple Dutch baby. Here, I opted for the Maple Glazed Pecans, but any number of their options would have been terrific. I caught myself nibbling on the pecans while I waited for the pancake to finish up, so beware… they’re addicting. 

Although it may look a finicky breakfast to prepare, this little skillet pancake is actually quite simple and is the perfect dose of comfort and tradition to add to your Saturday mornings. I hope you’ll give it a try this weekend and share it with some people you love. Happy Friday, y’all!

If you like this pecan apple Dutch baby you should try:

Maple Oatmeal Biscuits

Honey Nut Biscuits

Buttermilk Pancakes

Breakfast Danish

Brown Sugar Danishes 

This post is sponsored by Diamond of California Nuts. Thank you for supporting brands that makes the recipes on this site possible!

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Inspired by NYT.