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Not your basic Autumn recipes

By
Bailey Woodean
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0
autumn recipes

Wild Rice Soup

https://www.acouplecooks.com/wild-rice-soup/

Ingredients
  • 1/2 cup cashews
  • 1 medium yellow onion
  • 2 celery stalks
  • 3 medium carrots
  • 8 ounces baby Bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 2 teaspoons kosher salt, divided
  • 2 15-ounce cans white beans, drained and rinsed
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid amigos
Autumn recipes
Instructions
  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. Add the olive oil to a Dutch oven. Add the onion, celery, and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme, and oregano and stir for 2 minutes.
  4. Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring it to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
  5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies, and rice) to a blender. Add 1 cup of water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
  6. Add the soy sauce and the remaining 1/2 teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Autumn Recipes: Baked Gnocchi with Pumpkin Sauce

https://www.acouplecooks.com/pumpkin-goat-cheese-baked-gnocchi/

Ingredients
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 15-ounce can pumpkin purée
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup Greek yogurt
  • 16-ounce package gnocchi, plain or whole wheat
  • 4 ounces goat cheese
  • 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
Autumn recipes
Instructions
  1. Preheat the oven to 375F.
  2. Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
  3. Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
  4. Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
  5. Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake for 15 minutes until bubbly.

Apple & Gin Autumn Cocktail

https://www.nospoonnecessary.com/apple-gin-autumn-cocktail/#wprm-recipe-container-11357

Ingredients
  • 4 ounces gin
  • 4 ounces Apple Cider
  • 1 ounce Lime Juice
  • 2 ounces Honey Simple Syrup
  • Dash Cinnamon

Optional Garnishes:

  • 2 Thyme Sprigs
  • 1 Apple – cut into matchsticks

Honey Simple Syrup:

  • ¼ Cup Honey
  • ¼ Cup HOT Water
autumn recipes
Instructions
  1. Make the honey simple syrup: Add the HOT water and honey to a mason jar and shake vigorously until the honey dissolves.
  2. For the cocktail: Combine gin, apple cider, lime juice, honey simple syrup, and cinnamon in a cocktail shaker with ice. Shake vigorously until chilled.
  3. To serve: Fill two glasses with ice and matchstick apples. Strain cocktail to glasses and garnish with sprigs of thyme. Enjoy!

The Keto Diet, A Blessing For The Determined Or A Frustration For The Foodie?

By
Morgen Sechler
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0
Keto Diet

I’m sure you’ve heard it… “the new -in- diet”, “the secret to weight loss”, “the fat will just MELT off of you”. Diets are all the rage until it comes down to the nitty gritty of making it your lifestyle. That’s just it, keto is a lifestyle, it’s not a diet.

That’s just it, keto is a lifestyle, it’s not a diet.

More times often than not we portray diets as quick fixes, which then takes us down a path of incompletion and frustration. So how do we change the misconception? How do we naturally make it our lifestyle? Keto is not an easy “diet” to maintain. Through this article I’ll be sharing some personal experiences of my -so far- four-month journey with keto, while of course sharing some facts about what this diet is all about.  

Be prepared to study nutritional labels continuously!

Let’s break down the keto diet… the goal of this diet is to cut down your carb intake to a maximum of 5% of your daily general food intake. A drastic cut considering we eat, on average 50-60% of carbs in our daily diets, as in glucose is our main source of nutrition. When you cut down your carb intake to this extent your body starts finding different sources for fuel.

This is when the body changes its metabolic state and goes into ketosis. The idea is to shift your body to burn off fats, so essentially, you’re eating fats to burn fat, of course while still eating in a deficiency. Roughly 70-80% of your diet should be heathy fats to make keto effective, fats like coconut oils, avocados and almonds.

keto breakfast

But here’s the problem, carbs are in everything! Before I started this diet, I had no clue just how much they play into our everyday eating habits. Be prepared to study nutritional labels continuously! Carbs are everywhere, I found myself cutting out tortillas, rice, beans, bread, pasta, noodles, crackers, potatoes, pretty much any typical snack food or base to a meal you could imagine.

A nightmare for a foodie! The first month wasn’t pretty, I was living off of deli meat and string cheese, definitely not doing the diet justice. Then I started integrating more whole foods, focusing on vegetables and the specific seasonings that can take them to whole new levels. It took a lot of resilience changing my lifestyle to leave carbs behind. The first couple months were not easy.

I was angry I couldn’t go out to some of the restaurants my friends loved, I felt ashamed when I had to order something so incredibly specific just for a diet. Late at night when I wanted a snack I couldn’t reach for a handful of chips or a pint of ice cream. I was reaching for that over eaten string cheese.

The thing is though, it works. It works for me, it works for others, but only if you make it a lifestyle. Carbs play such a vital role in the average diet, that it becomes such a drastic change when you completely cut them down to that 5%. Like so many things though, you don’t see change unless you’re consistent. That’s what makes any diet effective, is the consistency.

“…consistency is key, determination is a necessity and open-mindedness to find flavor in foods you don’t often eat is mandatory.”

Keto is not an easy diet to do, especially if you love food. I found that to be the hardest part, my love of food was the biggest risk factor in falling off the keto diet mindset. When you can’t eat so many of the foods that bring joy and happiness you find yourself making more room for cheat days or little carb snacks because you’ve “been good” recently. You can’t give up on it though! In the end consistency is key, determination is a necessity and open-mindedness to find flavor in foods you don’t often eat is mandatory. Do the research, adopt it as a lifestyle and you will see results, and enjoy the foodie exploration of keto!

Sources

https://www.healthline.com/nutrition/ketogenic-diet-101#what-it-is

Energy-boosting recipes

By
Bailey Woodean
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0
energy-boosting recipes

Feeling like you’re running on empty? Here are some recipes to boost you back up!

Chicken Stuffed Collard Wraps

Low Carb Garlic Chicken Collard Wraps

Ingredients
  • 1 bunch collard greens
  • 2 chicken breasts
  • matchstick carrots
  • Shredded red cabbage
  • cucumber, cut into matchsticks
  • pea shoots
  • 1 avocado, sliced
  • Vegan garlic mayo
  • 1/2 cup unsweetened plain soy milk
  • 1 cup sunflower oil
  • 2 garlic cloves, minced
  • 1 tsp lemon juice
Energy-boosting recipes
Instructions
  1. Preheat BBQ to med-high heat. Alternatively, preheat the oven to 425 F. Brush chicken with a little bit of olive oil and sprinkle it with salt and pepper. Grill for 7-8 min per side, or bake in an oven-safe dish for 20-25 min until chicken is fully cooked. Remove and set aside, slicing/dicing once cooled.
  2. Meanwhile, blend all ingredients for vegan garlic mayo together in a Magic Bullet, blender, or food processor. The sauce should only take 10-15 seconds on high to emulsify and thicken up.
  3. Prepare veggies. Wash collard greens and lay open flat, gently cutting away as much of the stem in each leaf as possible. Spread with garlic mayo, then top with sliced chicken and the rest of the veggies. Top everything with avocado, then roll everything up into wraps.
  4. I personally prefer to make my wraps smaller and then eat 2-3 of them in one sitting as opposed to having one big wrap. I find it easier to eat and fold that way, so I don’t add a ton of filling to each wrap. It’s up to you what you prefer – just a tip!

Low Carb Whole30 Paleo Salmon Cakes

https://www.foodfaithfitness.com/wprm_print/30249

Ingredients
  • 1 lb ALDI Fresh Atlantic Salmon Side (half aside)
  • 1/4 Cup Avocado, mashed
  • 1/4 Cup Cilantro, diced + additional for garnish
  • 1 1/2 tsp yellow curry powder
  • 1/2 tsp Stonemill Sea Salt Grinder
  • 1/4 cup + 4 tsp Tapioca Starch, divided (40g) *Read notes for lower carb version
  • 2 SimplyNature Organic Cage Free Brown Eggs
  • 1/2 cup SimplyNature Organic Coconut Flakes (30g)
  • SimplyNature Organic Coconut Oil, melted (for brushing)

For the greens:

  • 2 tsp SimplyNature Organic Coconut Oil, melted
  • 6 Cups SimplyNature Organic Arugula & Spinach Mix, tightly packed
  • Pinch of Stonemill Sea Salt Grinder
Energy-boosting recipes
Instructions
  1. Remove the skin from the salmon, dice the flesh, and add it into a large bowl. 
  2. Add in the avocado, cilantro, curry powder, sea salt, and stir until well mixed.  Then, stir in 4 tsp of the tapioca starch until well incorporated.
  3. Line a baking sheet with parchment paper.  Form the salmon into 8, 1/4 cup-sized patties, just over 1/2 inch thick, and place them onto the pan. Freeze for 20 minutes so they are easier to work with.
  4. While the patties freeze, preheat your Air Fryer to 400 degrees for 10 minutes, rubbing the basket with coconut oil. Additionally, whisk the eggs and place them into a shallow plate.  Place the remaining 1/4 cup of Tapioca starch and the coconut flakes in separate shallow plates as well.
  5. Once the patties have chilled, dip one into the tapioca starch, making sure it’s fully covered. Then, dip it into the egg, covering it entirely, and gently brushing off any excess. Finally, press just the top and sides of the cake into the coconut flakes and place it, coconut flake-side up, into the air fryer. Repeat with all cakes. **
  6. Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy, and the inside is juicy and tender about 15 minutes.  Note: the patties will stick to the Air Fryer basket a little, so use a sharp-edged spatula to remove them.
  7. When the cakes have about 5 minutes left to cook, heat the coconut oil up in a large pan on medium heat.  Add in the Arugula and Spinach Mix, and a pinch of salt, and cook, stirring constantly, until the greens JUST begin to wilt, only 30 seconds – 1 minute. 
  8. Divide the greens between 4 plates, followed by the salmon cakes.  Garnish with extra cilantro and DEVOUR!

If you want to bake in the oven:

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper, placing a cooling rack on top of the pan. Rub the cooling rack with coconut oil.
  2. Place the patties, coconut-side up, onto the cooling rack, and bake for 15-17 minutes until crispy. NOTE: we liked these better in the air fryer, as they do get a little crispier, but they are still good in the oven!

Bring on the soups and stews!

By
Bailey Woodean
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0
Soup and stews

Autumn is quickly approaching which means it’s time to get those large sauce pots out and get those soups and stews boiling!

Slow-Cooker Tuscan White Bean Soup

https://tasty.co/recipe/slow-cooker-tuscan-white-bean-soup

Ingredients
  • 1 medium white onion, diced
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic, sliced
  • 4 cups chopped kale
  • 14 oz canned diced tomatoes
  • 2 cans white beans
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups vegetable stock
Instructions
  1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
  2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
  3. Serve hot.
  4. Enjoy!

Creamy Leek Soup

https://www.epicurious.com/recipes/food/views/creamy-leek-soup-238442

Ingredients
  • 8 medium leeks (3 pounds), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 small boiling potato (6 ounces)
  • 1/2 cup dry white wine
  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • 3 cups of water
  • 1 Turkish bay leaf or 1/2 California
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup chilled heavy cream
Creamy Leek soup
Instructions
  1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel the potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

The Best Beef Stew

The Best Beef Stew

Ingredients
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1-1/2 teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional
Beef Stew
Instructions
  1. In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons of flour and paprika. Add beef, a few pieces at a time, and toss to coat.
  2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence, and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary, and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
  3. Add potatoes, onions, and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
  4. Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt, and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

QUEEN CITY COFFEE UNVEILS NEW PRODUCT DESIGNS IN COLLABORATION WITH LOCAL ARTISTS BECCA REITZ + FRNDS

By
admin
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0
Queen City Coffee

Coffee available for limited time for in-store and online purchases

Queen City Coffee recently announced the official release of its limited-edition artist packaging featuring the elegant and divine work of Denver-based artist Becca Reitz. This is the third limited edition release in Queen City’s Artist Series, following Jon Jon Kalisz + Hiero Veiga. Reitz has reimagined Queen City’s iconic look with enchanting new packaging and design available to purchase online and in-store while supplies last.

Queen City Coffee
Queen City Coffee

“Cultivating local relationships and supporting local artists has been the heart of Queen City coffee since it first opened in 2018. We are committed to supporting the artists and entrepreneurs who have stood by us and our shops since inception, and we hope that can be brought to light through our new Artist Series” says Scott and Luke Byington, Founders of Queen City Coffee.

The new Queen City Coffee + Becca Reitz limited edition design perfectly bridges Reitz’s illustrative figures with her design-focused work. While Reitz is known for her fiercely feminine, starry eye-ed illustrations, she spends the majority of her time in the design world, working to creatively seam together clear visual messaging with a fine art appeal. All of this landing her clients like Halo Top, Yoga Journal, and Spirit Daughter.

Queen City Coffee

“The thing I love most about the Denver creative community is the genuine interest others share in contributing to your success. Whether that be by promoting your work, sharing processes, or assisting on a project, everyone always looks out for each other,” says Reitz. “Being asked to collaborate with Queen City and FRNDS just further exemplifies how supportive this community truly is.”

To broader expand the mission of artist support, Queen City Coffee recently partnered with FRNDS, a Denver-based creative agency, to strategize and execute the Artist Series through visual storytelling.

Queen City Coffee

“As a creative agency ourselves, it has been awesome to be able to highlight the individuals who make the Denver creative community thrive. From graphic designers, to muralists, and tattoo artists, the goal of this monthly project is to uplift the creative community during hard times,” says Corey Mercer, founder of FRNDS.

To purchase your very own Queen City + Becca Reitz coffee, visit https://queencitycollectivecoffee.com/shop/beccareitz . If you would like to be considered for the next Queen City Coffee Artist Collaboration, please follow and send a DM to @queencitycoffee or @FRNDSAgency on Instagram.

About Becca Reitz
Becca Reitz is an art director, graphic designer, & illustrator based in Denver, Colorado. Through her distinctive monoline illustration style, Becca utilities visual balance and symmetry to capture the essence of the higher self, the power of our earth, nature, and the divine feminine–– sometimes with a mix of wit & fun. Becca is design-forward in her thinking and illustrative in her execution, and her unique style has landed her clients such as Halo Top, Yoga Journal, Spirit Daughter, and WinterWondergrass.

About FRNDS
FRNDS is a full service creative agency based in the historic Dry Ice Factory in RiNo. FRNDS Agency specializes in Content creation, Digital Marketing, and Branding and has had the opportunity to work with brands such as Adidas, American Eagle, Draft Kings, and more.

About Queen City Coffee
Queen City is a collective coffee company building community from farm to cup. Their coffee comes from farmers and producers they know, and is then small-batch roasted in Denver. QC believes that honest relationships, from farmers to consumers, achieve an equitable and sustainable coffee supply chain.

Food Drink Magazine Team– If you want to take your place in website pages, share your works and products with public, you can send us your press releases from Submit a Press Release.

Valter’s at the Maennerchor

By
Daphne Reznik
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0
Valter's at the Maennerchor

I love wandering America’s historic neighborhoods and German Village in Columbus, Ohio is one of the first I explored as an adult. Which has a whole different meaning (in my opinion) than when you’re on a school field trip or family vacation right? It’s a different level of appreciation when you’re “grown up” and have chosen to be somewhere and soak in the history and culture.

Valter’s at the Maennerchor

Settled in the early 1800’s by a large number of German immigrants, German Village is on the National Register of Historic Places. The neighborhood is made up of restaurants, businesses, parks, gardens, and residences. Some of the buildings are architecturally remarkable. And Valter’s at the Maennerchor captures the combination of old-world tradition with modern takes on classic German dishes in a relaxed venue, that serves up both food and beer (it is in German Village and considered part of the brewery district after all!). You get the dark-wood cozy interior, but the furniture is modern and comfortable.

Valter's at the MaennerchorYou get the dark-wood cozy interior, but the furniture is modern and comfortable.

On to the food. I cannot go to a German restaurant and miss ordering the spaetzle; likewise, my partner in life and on the road this trip, feels the same compulsion with regard to traditional German potato salad, served hot of course. Both were excellent sides, done accurately. The spaetzle had a heavy kick of black pepper but I loved it. That said, I wanted to give you all a warning!

One thing I have to note is how perfectly cooked and absolutely delicious the asparagus was. Clearly the asparagus was not intended to be the star of the show, it almost was (I hate to admit it!) because I am a huge fan of asparagus and, basically, any grilled food, which this was.

I will not discount how enjoyable the schnitzel was.

That said, I will not discount how enjoyable the schnitzel was. I went with pork this time and it was tender, deliciously breaded, and flawlessly cooked. The flavor, as you’d expect, was mild but balanced by the peppery spaetzle and the char of the asparagus.

My significant other order the schnitzel sandwich, which meant he got to try the pretzel bun.

My significant other order the schnitzel sandwich, which meant he got to try the pretzel bun. Note: there is a house-made mustard on the sandwich. The pretzel bun was good, but I’d still recommend ordering the platter instead, as I did.

Only having been there once, I’d go back and try even more on the menu- as long as it comes with that grilled asparagus! Kidding aside (not really kidding), I am looking forward to another trip there and ordering up some of their sausages, the sauerkraut balls, and the pierogi. One thing we were sure to walk out with was dessert to-go. I cannot say enough good things about it; it may have been the best thing we tried from Valter’s. We got a dark, decadent chocolate cake. As rich as it was, we had no problem splitting it and eating it all in one sitting.

There were a lot of outdoor tables, spread over at least two patios that we were able to see on our way into the beautiful old brick building, decorated with (seemingly?) antiques. 

Street parking is the norm in German Village, and we were able to snag a spot right on High Street within two blocks of the restaurant. Since we tried this place out during a “pandemic road trip,” the staff was all masked up and there were plexiglass separations inside the restaurant, which we appreciated. It was nice to be in a public place but have your conversation private in addition to the obvious safety during a pandemic.

In closing, if you find yourself wandering the brick-paved streets of German Village, taking in the scenery which includes some beautiful red-brick homes, parks, and historical statues, add Valter’s to your list of food stops.  

address976 South High Street, Columbus, Ohio 43206, United States
Websitehttps://valtersatthemaennerchor.com/
telephone(614) 444-3531

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJBZAWUFKPOIgR7ZQo-jxgTiI”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”valters-at-the-maennerchor-columbus” title=”Valter’s at the Maennerchor” review_num=”3″]

Best recipes to make in your Air Fryer that you never even knew were possible!

By
Bailey Woodean
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0
Best recipes to make in your Air Fryer that you never even knew were possible!

These recipes will seem impossible to make in the air fryer but I assure you no only are they possible, they are delicious!

Best recipes to make in your Air Fryer that you never even knew were possible!

Air Fried Guacamole

https://fitmencook.com/healthy-air-fryer-recipes/

Ingredients for 10 fried guacamole (ping pong size)

Guacamole

  • 3 medium ripe avocados
  • juice from 1 lime
  • 1/3 cup chopped onion
  • 2 teaspoons cumin
  • fresh finely chopped cilantro to taste (about 1/3 cup)
  • sea salt & pepper to taste
  • 8 tablespoons fine almond flour
  • 1 egg
  • 1 egg white
  • 1/3 cup almond flour
  • Substitute: unflavored protein powder or protein baking powder; coconut flour; tapioca or arrowroot powder
  • 90g (1 1/2 cups) gluten-free panko
  • Substitute: regular panko; wheat breadcrumbs
  • spray olive oil
Best recipes to make in your Air Fryer that you never even knew were possible!
Instructions
  1. In a bowl, mix and mash the ingredients for the guacamole WITHOUT the almond flour.  Once you have the desired taste, add in the almond flour until the guacamole is thick, like brownie batter.  Add additional tablespoons of almond flour to the batter as needed to make it thick.  Be careful not to add too much lime juice as that will make the guacamole wet and loose. Set the bowl in the freezer to harden for 1 – 2 hours until it has hardened.
  2. Line a baking sheet with parchment paper or nonstick foil.  Use a spoon to scoop out the guacamole and form a ball, about the size of a ping pong ball, with your hands, and place it on the baking tray.  Repeat VERY quickly with remaining guacamole.  Cover the tray with nonstick foil and place it in the freezer for at least 4 hours or overnight.
  3. Set the air fryer to 390F (199C).
  4. Beat eggs together in a bowl.
  5. You MUST work quickly and likely will have to do this in batches.  Lightly spray a guacamole ball in olive oil to help them get “sticky,” then dip it in almond flour, then the egg mixture, then panko crumbs. Repeat ONLY until you have enough guacamole balls to fill the air fryer basket (while giving them ample space to breathe), then place the rest of the balls (without coating) back in the freezer.
  6. Place the coated balls in an air fryer basket, spray them with a little olive oil and cook for 6 to 8 minutes or until the outside is golden brown.  If the balls begin to crack, take them out of the air fryer.  Allow them to slightly cool before handling since they become more firm as they cool.  Repeat steps 5 & 6 for any remaining balls.
  7. Enjoy!

Air fried popcorn

https://fitmencook.com/healthy-air-fryer-recipes/

Ingredients for 6 cups

Serving size: 1 cup

  • 40g (~3 tablespoons) dried corn kernels (I used white corn)
  • spray avocado oil
  • Substitutes (preferably oils with a high smoke point): coconut oil; safflower oil; peanut oil
  • sea salt & pepper to taste

Garnish

  • 2 tablespoons nutritional yeast
  • dried chives
Best recipes to make in your Air Fryer that you never even knew were possible!
Instructions

air fried popcorn

  1. Set the air fryer machine to 390F (199C).
  2. Add the kernels to the fryer basket and lightly spray with a little avocado/coconut oil.  If needed, line the sides of the tray with aluminum foil to prevent popped popcorn from leaving the basket and flying around in the air fryer.
  3. Insert the basket and set time for 15 minutes.  Check on it every 3 to 5 minutes to ensure the kernels are not burning.  Once they begin to pop, monitor them closely until the popping sound stops, or until the 15 minutes has expired.
  4. Remove the basket immediately and dump the contents in a large bowl.  Lightly spray with coconut or avocado oil, then dust with garnish to taste.
  5. Enjoy warm or at room temperature.

Why We Should All Be Using Banana Leaves

By
Morgen Sechler
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0
banana leaves

I know we’ve all seen them; we’ve all heard about them; we all know that they play a part in cooking somehow or someway. What exactly is their role and why aren’t we all hoping on the banana leaf train?

Where did this tree come from?

The banana tree originated in southeast Asia, it became a vital plant in the Philippines and Thailand regions. Soon it migrated to Africa and then was introduced to the Europeans and soon brought over to the Americas. At the beginning banana trees weren’t so much used for the bananas themselves, they were used for the pulp inside their trunks, and, of course, the leaves with their great amount of versatility.

So, what exactly do they do?

Here’s the thing about banana leaves, they function as so many different tools in the kitchen! Not to mention being a sustainable option to paper, plastic, foils and parchments and being completely biodegradable. Since they are derived from a plant there’s natural resources and vitamins associated with using them, things you wouldn’t get by using foil or paper plates.

Banana leaves are big enough to be used to wrap food, flexible enough for multiple different uses in the kitchen and are naturally nonstick which makes it perfect for grilling or steaming foods.

Banana leaf is durable enough to hold a variety of different foods while also being porous enough to help with evaporation, steaming and flavor control. Not to mention the natural earthy flavor that would present itself during cooking, you won’t get that from a piece of parchment. The most common uses are to wrap your food with this leaf to aid in cooking and presentation for the meal.

Think about how you would wrap salmon with some lemons and herbs in parchment, then bake on low and let it all congeal and steam together. This is what banana leaves do, they function as that piece of parchment. Not only being an aid to steaming they are fantastic for grilling. Food is delicate, not all food can easily be slapped on a grill neat and tidy, this is where banana leaf comes in.

Lay down a flat leaf on your grill and it acts as a barrier between the open flame and the more delicate of foods. Think you’re wanting to BBQ some chopped mushrooms and onions, if you lay them out on a piece of banana leaf it saves them from falling through the grill grates and or being too exposed to an open flame.

Banana Leaves.A picture containing food, pile, person, full
street food wrapped in leaves – https://foto.wuestenigel.com/ibos-street-food-wrapped-in-banana-leaves/

Okay, so they’re great in the kitchen, other than that what could they be used for?

Here’s my favorite thing about them, they make fantastic to-go packaging. In a world where nearly every food we purchase comes with a side of paper, plastic or just a general unfriendly eco product, banana leaves are a huge solution. Being from not only a plant but a plant that is easily and widely grown and produced, it’s a massive sustainable method to how we purchase our foods. You can see it in the street markets of southeast Asia, everything wrapped in banana leaf, ready to be purchased. You can see it in India, where it’s very common and honorable to serve meals on banana leaf.

This immensely versatile leaf can not only play so many roles in the preparation and completion of our meals, it also can play a huge part in the fight for sustainable options and eco-friendly alternatives. The banana leaf should not be overlooked. We should all give it a go and try it with our cooking, maybe then we can see the positive influence it will have on our dishes and the much-needed impact it could have on sustaining our planet.

Sources

The use of banana leaf for food and cooking around the world

food wrapped in leaves with hands – https://commons.wikimedia.org/wiki/File:Cassava_Bread_-_cassava_cooked_in_leaf_wrap_(Kwanga,_Chikwangue).jpg

street food wrapped in leaves – https://foto.wuestenigel.com/ibos-street-food-wrapped-in-banana-leaves/

Love greasy take out? Here’s how to make it better in your own kitchen!

By
Bailey Woodean
-
0
Love greasy take out

Mom’s onion rings

https://www.foodnetwork.com/recipes/moms-onion-rings-3343859

Ingredients
  • 2 large sweet onions, cut into 1/2-inch-thick rings
  • 2 1/2 cups all-purpose flour
  • Vegetable oil, for frying
  • 1/2 cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon finely grated lime zest
  • Kosher salt
  • 1 1/2 cups milk
  • 1 cup club soda
  • 1 large egg
Love greasy take out?Mom’s onion rings.
Instructions
  1. Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
  2. Separate the onions into rings and put them in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
  3. Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest, and 1 1/2 teaspoons kosher salt. Add the milk, club soda, and egg, and whisk to combine.
  4. Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place it into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
  5. Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.

American French Fries

https://www.splendidtable.org/story/2015/06/22/american-french-fries

Ingredients
  • 12 cups grapeseed or canola oil
  • 3 large russet potatoes
  • Kosher salt
American French Fries
Instructions
  1. In a tall 8-quart soup pot, heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.
  2. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.
  3. When the oil is at temperature, increase the heat to high. Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides.
  4. Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F, about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally, between batches, the temperature of the oil can get too high. If that happens, turn off the heat and wait until the oil cools to 300 F before proceeding.
  5. Once all the potatoes have been fried, fry them all together a second time, this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil, transfer them to a large serving bowl, and sprinkle generously with salt.

Jalapeno poppers

https://lilluna.com/jalapeno-poppers/#wprm-recipe-container-125341

Jalapeno poppers
Ingredients
  • 6 oz cream cheese softened
  • 1 cup Shredded cheese cheddar
  • 10-12 jalapeno peppers halved and seeded
  • 1 cup milk
  • 1 cup flour
  • 1 cup bread crumbs
  • oil for frying
Instructions
  1. Mix cream cheese and shredded cheese in a bowl. Spoon a few tablespoons of this mixture into the pepper halves.
  2. Place milk, flour, and bread crumbs in separate bowls. Dip jalapenos in milk, then flour, then back in milk. Dip peppers in a bowl with bread crumbs making sure it is all coated. (To make sure they are coated, re-dip in milk and back in breadcrumbs)
  3. Heat oil in a skillet on medium-high heat. Fry jalapeno peppers for a few minutes or until golden brown.
  4. Let drain on a paper towel-lined plate. Serve warm with ranch or other dipping sauces

Cooking with beer

By
Bailey Woodean
-
0
cookingwithbeer

Many recipes call for some type of wine (usually a dry white wine) to be added to the cooking process. The wine (or other alcohol) is added at a specific time in the recipe to be sure the alcohol is cooked out while the flavor of it remains. However, some recipes actually use different varieties of beer instead of wine. Here are some examples of cooking with beer!

Cooking with beer

Cooking with beer: Beef in Beer

https://www.cookingchanneltv.com/recipes/laura-calder/beef-in-beer-2119151

Ingredients
  • 2 tablespoons beef drippings or butter, plus more as needed
  • 1 tablespoon olive oil
  • 3 pounds/1.5 kg sirloin tip, cut into fat fingers
  • 3 large onions, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1 1/2 cups/375 ml beef stock
  • 2 cups/500 ml beer
  • 1 tablespoon red-wine vinegar
  • Salt and freshly ground black pepper
  • 1 bouquet garni
Beef in Beer
Instructions
  1. Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides.
  2. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.)
  3. Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.)
  4. Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.
  5. In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over.
  6. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it’s out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.

Crispy Beer Chicken with a Creamy Beer Mushroom Gravy

https://cafedelites.com/crispy-beer-chicken-with-a-creamy-beer-mushroom-gravy/#wprm-recipe-container-41001

Ingredients

Chicken in Beer:

  • 4 chicken thigh cutlets, washed and patted dry
  • 4 chicken drumsticks, washed and patted dry
  • 1 x 330ml bottle lager (I used Corona)
  • 4 whole garlic cloves, crushed (crush them lightly with the flat side of a knife and the heel of your hand) DO NOT mince them. (See images above).
  • 1 tablespoon vegetable stock powder
  • Salt to taste (about 1 tablespoon)

Drunken Creamy Mushroom Gravy:

  • 2 shallot stems (or green onions), sliced thinly
  • 1 cup sliced mushrooms
  • Reserved beer marinade
  • 3 tablespoons light/reduced-fat butter (or spread of choice)
  • 2 tablespoons flour
  • 1/2 cup (125ml) extra lager *(See Notes)
  • 4 tablespoons reduced-fat cooking cream
  • 1 teaspoon sugar
  • Salt to season
Crispy Beer Chicken with a Creamy Beer Mushroom Gravy
Instructions

Chicken:

  1. Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder, and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavor. (Rotate the chicken once while marinating to ensure an even flavor when baking).
  2. When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast-iron skillet or oven-proof pan on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
  3. Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.

Gravy:

  1. While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
  2. In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump-free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) 1/2 cup of lager and cook until thickened, stirring occasionally.
  3. When the gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.

To Serve:

  1. Serve with creamy mashed potatoes, rice, or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.
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