Today’s recipe is a riff one of my favorites from Andrea Nguyen’s most recent book, Vietnamese Food Any Day. It’s a caramelized tempeh crumble, the sort of thing that immediately becomes the best component in your rice bowl. If you’re on the fence about tempeh, this is the place to start.

What is Tempeh?

Tempeh is a fermented whole food, soy-based, and much loved in traditional Indonesian culture. To make tempeh, soybeans are soaked, partially cooked, combined with a starter, and then spread into a layer to allow fermentation to take place. A lot goes on at this stage, and you can read a more detailed play-by-play about tempeh production here. Soybean tempeh is most common, but other variations are also available. You also might see tempeh combined with other power ingredients like flax, or other grains.

Andrea acknowledges that tempeh isn’t a traditional Viet ingredient, but she uses it in banh mi, pho, and crumbles like this one to mimic meat, “when crumbled into small pieces…tempeh absorbs the seasonings well and fries up nicely.”

Why Tempeh is such a Power Food

Tempeh is widely considered a powerhouse ingredient because it is rich in a good range of nutrients. It also weighs in nicely on fiber, antioxidant, and protein fronts. Add to that the fermentation factor (basically, the fermentation helps with nutrient absorption, and digestibility) and you have a food that is working for you, not against. A lot of people like to substitute tempeh in place of something meaty. For example, this tempeh crumble might take the place of a pork crumble. Here’s where you can find more tempeh recipes, and I also like this list of tempeh benefits on McKel’s Nutrition Stripped Site. More tempeh in 2020!

The Tempeh Crumble recipe

In Andrea’s version she uses 1/2 cup of chopped lemongrass. The lemongrass adds beautifully fragrant citrus notes, and is one of my favorite flavors. That said, the times I was in a hurry to make dinner, I found myself skipping out on the 1/2 cup of chopped lemongrass (the lemongrass in my yard is crazy tough) and repeatedly making this shortcut version. It uses serrano chiles and extra green onions – still really tasty, just quicker to throw together.

Ways to Use the Tempeh Crumble

Here (above) you see the tempeh crumble as a component in a rice bowl. The basic components are rice and the tempeh crumble plus what ever is on easy and on hand in the refrigerator or pantry. I grabbed peanuts, some garden lettuces, cucumber, pickled carrots, and avocado. They’d also be great on these Vegan Nachos, in these Garlic Lime Lettuce Wraps, or in place of the tempeh in this Taco Salad.

Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks

I have another super-simple bread recipe to share, and it is a winner.

Made in muffin form, it requires no more than 3 ingredients, a blender, and about 30 minutes worth of your precious time.

Further, the muffins are:

• Vegan
• Oil-free
• Sugar-free
• Gluten-free
• Yeast-free
• Frugal
• Endlessly versatile
• 117 calories apiece

Most importantly, they are ideal for slathering with jam (one of my favorite food groups).

Hello, 3-Ingredient Oat Muffins!

The three ingredients required for the recipe (beyond water and optional salt) are

1. Rolled oats
2. Raw cashews (I have options for alternatives)
3. Baking powder

Homemade bread, even gluten-free, egg-free, dairy-free and oil-free varieties should be this simple.

I designed the recipe to make 6 muffins at a time, but it can be doubled to suit your needs. In a blender, process the cashews (1.5 ounces, or about 1/3 cup) and water (1 and 1/4 cups) until completely smooth (it will look like cream).

Next, add the oats, baking powder and (optional) salt. The cashews are blended first to ensure they are completely broken down (for even fat distribution throughout the muffins). The oats are added next so that they can be partially blended. 

I have tested the muffins with the oats (a) partially blended and (b) completely blended; the former have both a better texture and rise. It's worth it.

Blend the batter (I pulsed the blender) until they are mostly broken but still have a some bits and pieces throughout, like so:

Divide the batter evenly between 6 sprayed or greased, standard size muffin cups. The muffins get a significantly better rise when baked without paper or foil liners. Additionally, the muffins stick (profoundly) to liners, but slide out easily from sprayed/greased cups (even while still warm).

The batter will be close to the edge of each cup.

Bake in a preheated 375F oven for 17 to 20 minutes until risen and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.

The muffins produce lovely peaks but are relatively pale in color.

Now, on to the burning question many of you may want know:

Can I make these muffins into a loaf?

Alas, no. I tried. I doubled the recipe (to fill a 9x5-inch loaf) and tried, 5 times, with varying adjustments to ingredients, temperature and time. All failed, in various ways.

Pictured below is a slice from the most succesful loaf. It look pretty good post bake (not much rise, but not a massive post-bake slump, either). Upon cooling and slicing, multiple problems were apparent. Most notably, massive goo!

You can probably make this recipe in 2 very small loaf pans (e.g., 5x3-inches), which would allow for lengthwise, horizontal slices (for sandwiches and toast). Yu could also make the bread an 8- or 9-inch square or round baking pan. 

Considering how perfect the recipe is in muffin form, your best bet is making the recipe as is :).

Happy baking, everyone!

[tasty-recipe id="17082"]

Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits!

Cooking and substituting yogurt in recipes expands yogurt beyond the quick breakfast with added health benefits that Greek yogurt brings to every dish.

When I create new recipes it’s always a priority that they are healthy without skimping on flavor. One of my favorite tricks for maintaining this balance of health and flavor is subbing Greek yogurt. I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

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The post Cooking With Yogurt – How To Sub Greek Yogurt In Recipes appeared first on Skinnytaste.

Sweet Chili Glazed Chicken Wings are an easy to make wings recipe. 

This Sweet Chili Glazed Chicken Wings recipe is so good it can be served up as dinner on top of some freshly steamed rice or as an appetizer eaten all on their own. They have a sweet flavor with just a tiny bit of spice. The recipe makes a platter of wings that is perfect for sharing between four people. You may wish to double (or triple) the recipe if you are having a party.

How to make Sweet Chili Glazed Chicken Wings:

Since chicken wings are usually sold “uncut” with a wing and a leg attached, you’ll want to cut each one. There are several helpful tutorials online that can help you cut them properly. You’ll end up with a wingette and a drumette to use in your recipe (and you’ll discard the tips).

Next you’ll marinate the chicken wings in a simple, homemade marinade. Then the marinade is drained and they are baked in the oven. Finally, a glaze is cooked on the stovetop, and the baked wings are tossed with the glaze before serving.

Garnish suggestions:

Sweet Chili Glazed Chicken Wings don’t need much added to them for serving. In fact, they’re perfect eaten on their own without any adornment. But since people like it when things are pretty, I have a couple of suggestions for garnishes. Thinly sliced green onions and a sprinkle of sesame seeds are just enough to give it a dash of pizzazz for serving.

This recipe comes from an old Bon Appetit magazine. My husband says these wings are “restaurant quality,” which is his way of saying that they’re really, really good. It may seem like an odd choice to make chicken wings for dinner, but we’ve done it (served over rice), and it’s a delicious option! We’ve also shared these with friends, and have gotten rave reviews. Enjoy!

Here are a few more chicken appetizer recipes you might like to try:

• Hot Chicken Enchilada Dip
• Buffalo Chicken Wonton Cups
• Chicken and Cheese Stuffed Mushrooms
• Baked Southwest Chicken Egg Rolls
• Buffalo Chicken Dip Recipe
• Polynesian Chicken Wings
• Baked Honey BBQ Chicken Bites

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Sweet, fluffy, and keto-friendly! These delicious Easy Keto Pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

If you’re looking for more delicious keto recipes then be sure to try this homemade keto ice cream or this keto pizza.

Easy Keto Pancakes

I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly. These Easy Keto Pancakes are so light and fluffy with a hint of sweetness I actually prefer them to the old-fashioned pancake version.

The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with a nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity.

How to Make Keto Pancakes

These are some of the easiest pancakes to prepare. They take no time at all to whip up. Not only do they taste like old-fashioned pancakes, but they come together like them too.

• Start by mixing all the dry ingredients together in a large bowl.
• Then in a separate smaller bowl whisk the eggs, milk, oil, and vanilla extract together until smooth. Pour those ingredients into the dry and whisk again until mostly smooth. Some lumps are okay.
• Preheat your pan on the store over medium heat. Spray with cooking oil.
• Using a 1/4 sized measuring cup scoop out the batter and place it into the pan and let it cook until it begins to bubble. Then flip it over and cook on the other side.

PRO TIP: If you’d like to make a smaller batch you can simply cut all the ingredients in half for a smaller amount.

How to Store Keto Pancakes

Once you make a batch of these delicious pancakes, they can easily be stored for later. Place them in an air-tight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat during the week.

Can You Freeze these Pancakes

These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks.

More Pancake Recipes

• Maple Sweet Potato Pancakes
• Best Buttermilk Pancakes
• Best Banana Pancakes
• Blueberry Sour Cream Pancakes

It’s hard to believe that this time last year, I was still fresh off the plane from Thailand. For weeks, I still dreamed of stone temples and skyscrapers, street markets and tuk-tuks, elephants and endless green plains.

Even now, so many months removed, the taste of numbing chilies lingers on my lips, a haunting memory that teases at the tip of my tongue. Northern California is not lacking in exceptional eateries, yet none can quite match the full experience. Actually being in Thailand to enjoy the native cuisine probably has a lot to do with the flavor, more so than the mere ingredients.

Taking into account that one can never quite match the full bouquet of flavors, complemented by the nuances that each cook uses to season their dish, as passed down by generations of chefs and mothers and eaters alike, I was able to take away quite a few lessons on Thai cookery that have served me very well since then. It’s truly selfishness, and laziness, that has kept me from sharing the secrets abroad. Well, the time has come to divulge at least a taster of those truths! It all comes down to the expertise from May Kaidee‘s legendary cooking school.

Alongside about a half-dozen other hungry students, we learned straight from the source how to make the best Thai food anywhere in the world. It all comes down to balance, like everything else in life, and quality ingredients. That should come as no surprise, but it was the tiniest little things that shook me to the core, completely changing the character of a dish in unexpected ways. Whereas I had always thought that the delicate perfume of lemongrass, that fibrous stalky aromatic, was the key to essential “Thai” taste, it turned out that makrut lime leaves were actually the silent source. Otherwise known as kaffir lime, the zest and juice add their own piquancy of course, but those tender green leaves, difficult to source fresh overseas, held the key. Grassy yet mild, sweet but subdued, they’re the vanilla extract to every savory success; adored yet rarely identified and properly celebrated.

Furthermore, tom kha paste, a shortcut ingredient I would have looked down my nose at on grocery store shelves, comes to life in a completely new palate when made from scratch. Every home cook has their own blend, just like a curry paste of any color, but May Kaidee’s stands alone as more than mere soup stock.

We smeared it atop sliced seedless cucumbers piled high with sticky rice and pumpkin hummus, lending a gentle burn, a comforting warmth, to the whole assembly.

Then there was the pad Thai, one of the last dishes I would ever order at a restaurant. Nothing against the noodles, but most renditions I’ve twisted around my fork have been gluey, sugary lumps of starch, with vegetables being few and far between. No, this isn’t how it should be! Replacing the egg with an startling splash of coconut milk, of all things, we were taught that this keeps the strands of rice vermicelli lubricated while enriching the light coating of sauce. Never would I have dreamed of trying such an incongruous addition, but there it was, advised by the experts and working its magic in real time.

Som tum is a light starter salad that I have certainly dabbled with in the past, but never put the proper muscle into. Lazily mixing raw vegetables in a bowl, it turns out that technique is everything in this application. Do not give in to the food processor and think you can just blend the base for an equivalent outcome. It takes just as much time, if a bit more elbow grease, to bust out that mortar and pestle to do a proper pounding.

At first, I was aghast at the inclusion of exotics such as pineapple, corn, and the suggestion of apples, even grapes! Previously these items would have struck me as “inauthentic” interlopers that had no place on this plate, but it goes back to balance. Yes, while green papaya salad should be primarily sour, bitter, and spicy, it still needs a dose of sweetness to balance everything out. Don’t forget the peanuts for a satisfyingly crisp crunch. That’s not just the western love of the legume speaking; Thais truly love the goober, too.

Hungry for more than the basic sustenance of these staple foods, we devoured platters of spring rolls, vats of curries and stews, steamer baskets heaping with rice, trying to take in the knowledge as if it could be directly consumed. From start to finish, the revelations arrived with a smile, a spoonful, a laugh and a dance. If there’s one thing you do in Thailand, let it be a lesson on how to bring this cuisine back home in it’s full-flavored, unabridged glory. If that’s still a venture too far to consider, I’ve heard May Kaidee has setup shop state-side inNew York City, too…

Better study up to keep the ball rolling, along with your tender wheat wrappers or softened rice papers, to get a taste of Thailand in any kitchen.

May Kaidee Restaurant and Cooking School
59 Ratchadamnoen Avenue
Talat Yot, Phra Nakhon, Bangkok 10200
Thailand

The post Tongue Thai’d appeared first on BitterSweet.

These bite-sized, air fryer bacon burgers make a great low-carb appetizer – perfect for the Super Bowl.

Air Fryer Bacon-Burger Bites

Move over, sliders. Get ready for burgers on a stick! This bun-less appetizer will be your new favorite low-carb way to eat a burger. They’re so cute and a definite crowd-pleaser. If you’re hosting a party for the Big Game, you should add these burger bites to your menu. If your obsessed with your air fryer as much as me, you will love this and more air fryer recipes!

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This is a very unique and flavorful Vegetarian Chili recipe with lots of great flavor.

Chili doesn’t always have to have meat. You can create a good chili without adding ground beef or turkey, steak, chicken or lamb. There are plenty of other things that you can add to chili to bulk it up and make it a delicious, meatless meal. This Vegetarian Chili has plenty of spices added in, as well as beans, fresh herbs and lemon juice.

How to make Vegetarian Chili:

The recipe begins by sautéing zucchini, onions, bell pepper and garlic. Tomato and spices are added in, along with beans and fresh herbs. There are two interesting flavors added to this chili that make it different: chopped fresh dill and freshly squeezed lemon juice. They add a neat flavor component that you don’t see in a typical chili recipe. It’s a delicious deviation from the norm!

Suggested garnishes for chili:

• sour cream
• shredded cheese
• chopped fresh cilantro
• chopped green onions
• Fritos

If I’m serving this at a party, I like to set out a variety of toppings and then everyone can choose what they want to add on top. Label it as “vegetarian” at your party, so it will be appealing to those who avoid eating meat. Enjoy!

How to make this chili Weight Watchers friendly:

It already is WW friendly! Vegetarian chili is a great option for a filling meal if you’re following Weight Watchers. Things like beans and vegetables are all free on most parts of the program, so that makes this recipe have low point value (see the recipe for WW point details). Any toppings you add to the chili should be counted as extra points.

Here are a few more chili recipes you might like to try:

• Kick Off Chili
• Fiery Chicken Chili
• Three Bean and Beef Chili
• Dr. Pepper Chili
• Texas Chili
• Spicy Turkey Chili
• White Chicken Chili
• All American Chili

The post Vegetarian Chili appeared first on Recipe Girl®.

Life is real, and that’s why 5-ingredient meals are a thing. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas.

This is a Chicken Enchilada Casserole, and it’s sososososo delicious.

It’s like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese. It’s also incredibly easy.

Hello, did you see that there are only FIVE ingredients here? As I was writing the recipe out I kinda couldn’t believe it. This enchilada casserole presents like something that took a really long time to make. It’s like free work or something.

How to Make a Yummy Enchilada Casserole

Here’s whatcher gonna do.

Put some sauce down. Now layer away. We’ve got tortillas, beans, chicken, cheese and sauce all up in there. Go for it.

Now let’s top it all off with ze cheese. You pick! I used Mozzarella because I had it on hand – as one does.

But, more normally for an enchilada casserole, you could use Monterrey Jack or Provolone or Colby Jack or Mexican flavored cheese or anything you want. It’s a baked Tex Mex situation, okay? Lots of cheese is necessary.

Let’s Talk Enchilada Sauce Options

• Make your own enchilada sauce! I might recommend this blender enchilada sauce for something homemade, yummy, extremely easy, and ready in approximately five minutes. I also like Cookie and Kate’s enchilada sauce which is also delicious – it’s just a bit more involved.
• If you are BUYING enchilada sauce, that’s cool, too. I really like the Frontera brand for all things pre-made Mexican and Tex-Mex, including enchilada sauce.

Yummy Variations for Your Enchilada Casserole

• Use green enchilada sauce instead of red enchilada sauce.
• Use ground beef instead of chicken.
• Use vegetarian taco meat or veggies like sautéed mushrooms, peppers, or onions instead of meat (veg lovers unite!)
• Use vegan cheese and aforementioned veggie filling to make this a vegan enchilada bake.
• Use flour tortillas instead of corn (they’ll be softer and more melty / mushy – personal preference).

If I’m being honest, I ate this enchilada casserole goodness at 9am on a Sunday morning while Bjork was still asleep.

And that, my friends, is the definition of food blogging.

More Enchilada Goodness:

• Easy Veggie Enchiladas
• Simple Enchiladas Verdes (that homemade verde sauce!!)
• Roasted Tomatillo Chicken Enchilada Casserole
• Breakfast Enchiladas with Roasted Poblano Sauce (because obviously enchiladas for breakfast)
• Butternut Squash & Mushroom Enchiladas

Check out our video for how to make Chicken Enchilada Casserole:

Chicken Enchilada Casserole

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★★★★★

4.8 from 43 reviews

• Author: Pinch of Yum
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 10-12

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Description

A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.

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Ingredients

• 2–3 cups cooked, shredded chicken
• 2 ½ cups enchilada sauce (store bought or homemade)
• 2 cups shredded Mexican cheese
• 6–8 small flour tortillas (corn works too)
• 1 can refried beans 

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Instructions

1. Preheat the oven to 375 degrees.
2. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
3. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
4. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)
5. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
6. Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.

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Notes

To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

My favorite refried beans are Amy’s Refried Black Beans!

• Category: Dinner
• Method: Bake
• Cuisine: Mexican

Keywords: enchilada recipe, enchilada casserole, casserole, chicken enchiladas, enchilada sauce

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