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Easter Sunday celebrations- Quarantine style

By
Bailey Woodean
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0
easter

This is probably the first Easter Sunday that I have spent away from my parents and extended family. I imagine that many of you are experiencing the same reality. But, I am at least lucky enough to have my husband and son here to keep some Easter traditions alive. Between hiding eggs, family together time and delicious food, what else could I ask for? The following are traditional Easter recipes made by my family and I wanted to share them with all of you!

Easter Sunday celebrations: Breakfast

Eggs à la Goldenrod

https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950

Easter Sunday celebrations
Ingredients
  • 4 hard-cooked eggs
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup milk
  • 4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates
Instructions
  1. Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In a small bowl, mash yolks with a fork or press through a fine strainer. Set aside.
  2. In a 1-quart heavy saucepan, melt butter over low heat. With a whisk, beat in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  3. Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until the sauce thickens slightly. Remove from heat. Fold chopped egg whites into the white sauce.
  4. To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Easter Sunday celebrations: Easter lunch/mid-day snack

Steamed Mussels with White Wine and Garlic

Steamed Mussels with White Wine and Garlic

https://www.jessicagavin.com/steamed-mussels-white-wine-garlic/#wprm-recipe-container-35927

Ingredients
  • 1 ½ pound fresh mussels, cleaned with beard removed
  • 2 tablespoons unsalted butter
  • ½ cup shallots, minced
  • 4 garlic cloves, minced
  • ¾ cup Roma tomatoes, ¼-inch dice
  • zest of one lemon
  • 2 tablespoons lemon juice, divided
  • ½ cup white wine, chardonnay or dry white wine
  • 4 wedges lemon
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoon chopped parsley
Instructions
  1. Wash mussels under cool running water. Scrub the outside and debeard mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
  2. In a large shallow stockpot heat butter over medium-high heat.
  3. When the butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft about 2 to 3 minutes.
  4. Add tomatoes, stir and cook, about 2 minutes.
  5. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
  6. Quickly add the cleaned mussels to the pot, cover, and steam for 3 minutes. Carefully open the lid and stir mussels.
  7. Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
  8. Taste sauce and season with remaining lemon juice, salt, and pepper as desired. Top mussels with parsley and serve with lemon wedges.

Easter dinner

Baked Easter Ham

Baked Easter Ham

https://www.marthastewart.com/314339/baked-easter-ham

Ingredients
  • 1 (12 to 14 pound) uncooked smoked ham, bone-in
  • 1 cup dark brown sugar
  • 1/4 cup Cognac
  • Watercress, for garnish
  • Parsley, for garnish
Instructions
  1. Preheat the oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to the oven and bake 1 1/2 hours.
  2. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
  3. Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to the oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Rice dishes that can go a long way during these trying times

By
Bailey Woodean
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0
Rice dishes

During these trying times, food options are relatively limited compared to the vast variety that we had before the COVID-19 pandemic. Families may find themselves struggling to make the groceries they do have on hand last for an entire week. One great ingredient that can help fill the bellies of our family members is rice! My family loves rice because it’s not only filling and delicious, but it can last for days or longer!

Rice dishes

Southwestern Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup uncooked long-grain rice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained

Instructions

  1. In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir for 1 minute.
  2. Stir in rice, spices, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered until heated through.

One-Pot Chicken and Rice

Ingredients

  • 4 – 6 Tablespoons butter or vegan butter, divided
  • 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
  • homemade seasoned salt and pepper (see notes)
  • 2 scant cups long-grain white rice (I like Lundberg White Jasmine Rice)
  • 1 Tablespoon dried minced onion
  • 1 teaspoon dried minced garlic
  • 2 Tablespoons dried parsley flakes
  • 8 cups gluten-free chicken stock
  • 2 small chicken breasts (14oz), cut into bite-sized pieces
Rice dishes

Instructions

  1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
  2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
  3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
  4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: The dish will thicken as it cools.

One-Pan Ham and Rice Skillet

https://www.the-girl-who-ate-everything.com/one-pan-ham-and-rice-skillet/#wprm-recipe-container-20758

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup white onion, diced
  • 1/2 teaspoon minced garlic
  • 3/4 cup uncooked long-grain rice
  • 1 1/2 cups low-sodium chicken broth (I like to use Better than Boullion Chicken Base)
  • 1 cup diced ham
  • 1 cup shredded cheddar cheese
  • (optional) 2 tablespoons sliced green onions
Rice dishes

Instructions

  1. In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Saute until the onion is soft.
  2. Add the rice, chicken broth, and ham. Bring mixture to a boil, then lower to a simmer. Cover pan and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender.
  3. Stir in half of the cheddar cheese and then sprinkle the rest on top. Replace the cover to the pan to melt the cheese. Sprinkle with green onions. Serve!

Discovering foods from the vine!

By
Bailey Woodean
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0
Discovering foods from the vine!

Food seems to be everywhere we turn! The grocery store, take out restaurants, fast food restaurants, supermarkets, food carts, food trucks, and the list just keeps going! But, that delicious food for sale had to come from somewhere, right? Some of it most likely was grown and then harvested from a vine of some sort. The following foods did just that!

foods from the vine

Grapes

Grapes are the fruit (or berry) that forms at the end of a woody grapevine. They are usually found in green, red, and purple varieties. Several products are made from grapes including juice, wine, jelly, jam, and preserves. The origins of the grape are believed to have been central said, the Mediterranean and Europe.

Grapes are high in antioxidants, vitamins, and minerals. They are believed to provide our bodies with cancer-fighting properties, heart health benefits, and may even have a positive effect on people with low blood sugar or diabetes.

foods from the vine

Zucchini (and squash)

Zucchini is also commonly referred to as summer squash. It is the elongated green fruit that grows from a yellow squash blossom on a zucchini vine. Zucchini can be eaten raw, baked, roasted, grilled, or even shredded and made into zucchini bread. The squash blossoms can also be harvested, stuffed, and cooked, as well. The origin of the zucchini is believed to have been in Milan, Italy.

Zucchini is considered a superfood which means it is packed full of antioxidants, vitamins, minerals, and is also a low-calorie food! Some of its benefits include promoting heart health, digestive health (good source of fiber) as well as a great source of potassium, vitamin C, vitamin A, and folate!

foods from the vine

Watermelon

Watermelon is the large fruit that develops on a large vine. Unlike the previous two foods, the watermelon has a hard outer shell or rind that is not consumed, but rather the pink fleshy inside is the edible portion. Watermelon can be cut open and eaten raw, grilled, added to a salad, or even juiced and made into a beverage! The origin of the watermelon is believed to have been west Africa.

As its name suggests, watermelon is almost entirely made up of water. Therefore, it is a great source of water to hydrate the body. Watermelon is a low-calorie, low-sugar, and low-fat fruit that is also a great source of vitamin C!

Tomatoes

Tomatoes are an orange-red “berry” that forms on the vine of a tomato plant. Tomatoes are categorized as fruits, however, most of the uses of the tomato fall into the vegetable category. Tomatoes are used to make sauces and beverages. They can be used as salad toppings, sandwich ingredients or just eaten raw. The origin of the tomato is believed to have been in the Andes (today we know this area as Peru, Bolivia, Chile, and Ecuador).

Tomatoes contain a large amount of water, similar to the watermelon. They are also a low-calorie, low-fat and low-carbohydrate food that is also a great source of vitamin C!

foods from the vine

Dragon fruit

Dragon fruit is a mystery to me. I have never seen it, tried it, and I couldn’t tell you much about them from my own knowledge. So, I must turn to research for help!

Dragon fruit is another vine-grown fruit. There are several different varieties but the most common is a pink-red outer layer with green “scales” resembling the skin of a dragon (hence the name dragon fruit). The inside of the dragon fruit is the edible portion. The most common dragon fruit insides are a creamy white color with small black seeds (as shown in the picture below). The sweet flavor of the dragon fruit insides is said to resemble a pear and kiwi mixture. The true origin of the dragon fruit remains unclear. However, it is believed to have originated in Central America or the northern region of South America.

Don’t let its unusual appearance fool you, this fruit packs a punch of health benefits! Dragon fruit is a great source of finer, iron, and magnesium. It is also a low-calorie, low-carb and fat-free food!

foods from the vine

Street Foods In Brazil 2: Churrasco, Acarajé, Coxinha

By
admin
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0

Brazil: In order to feel the spirit of the country, you need to try all the street food that is offered here. There are dishes with different roots on street stalls – look for culinary inspiration among Latin American gaucho, Lebanese immigrants, Portuguese colonialists. And many more, because Brazil is a real melting pot for representatives of different cultures and races.

1. Churrasco | Churrasco

Brazilian meat dishes are divided into everyday and “special”. Churrasco belongs to the second category. Brazilians cook it on weekends – have a family lunch or dinner with friends. This is not a stereotype: in the 21st century, tradition is alive, as it was 100 years ago.

Churrasco is a way of frying meat. It is cooked on charcoal in barbecue churrasqueira or on an open fire with skewers. The secret is that the meat is not pickled, but generously sprinkled with coarse salt and sent to the fire. Churrasco love to cook beef with fat. The steak is rolled so that the fat saturates the meat. So the Brazilians manage to keep the meat juicy even with a strong roast.

2. Acarajé | Akaraj

Appetizing Brazilian street food with juicy crab filling. The taste of batter resembles falafel. It is made from the flour of beans, which are similar to chickpeas, beans and peas at the same time. Crispy mincemeat hides minced crab, cashew, yellow and red tomatoes with ginger, garlic and aromatic spices. Chefs can add whole mini shrimp to the appetizer and do not spare the hot pepper sauce. Fatty, spicy, but impossible to come off – Brazilian street food is popular with tourists from all over the world.

 3. Coxinha | Koshchinya

Juicy golden coxinha cutlets in Brazil are worth a try twice: hot and chilled. Appetizer made from chicken thighs. Legend has it that Princess Isabel’s cunning chef invented it with shreds. Her moody son ate only chicken legs for dinner. Once they were not found in the house. The cook chopped the thighs, knead the batter on the chicken broth, sprinkled the meatballs with crackers and deep-fried.

A crispy rosy snack has taken root in the royal house, and its recipe has gradually spread throughout Brazil. Since then, he has not changed. Out of respect for the resourceful chef, Brazilian coxinha cutlets are cooked in the shape of a chicken thigh. They can be bought in eateries, ordered in restaurants or found in supermarkets in the form of semi-finished products.

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What’s for dinner?

By
Bailey Woodean
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0
Burgers on the grill and tortellini and green beans on the side!

Burgers on the grill and tortellini and green beans on the side!

With springtime making its appearance every other day around here I thought it was time to try to take advantage of it. So, what does that mean? Well, it means we are making burgers on the grill and a delicious tortellini and green bean side dish!

All-American Hamburgers:

There are few things as American as hamburgers and this recipe is a perfect one to follow!

Ingredients

  • 1 pound ground beef
  • 2 tablespoons finely chopped onion
  • 2 tablespoons chili sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 4 slices process American cheese or cheddar cheese, halved diagonally
  • 2 slices Swiss cheese, halved diagonally
  • 4 hamburger buns, split and toasted
  • Lettuce leaves, sliced tomato, and onion, cooked bacon strips, ketchup and mustard, optional
What is for dinner?All-American Hamburgers

Instructions

  1. Combine the first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on a greased rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side.
  2. During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns; if desired, top with lettuce, tomato, onion, bacon, ketchup, or mustard.

All American hamburgers are perfect for first-time grillers. I am not very experienced with the grill so I usually have my husband do the grilling but, I could handle burgers for sure! I was unable to include all of the ingredients listed above simply due to grocery restrictions during this time. So, I had to leave out the swiss cheese, Worcester sauce, lettuce, tomato, and bacon. But, I have made them completely as directed in the past and I can say they are incredible!

Tortellini with Green Beans and Lemon

http://emeals.com/recipes/recipe-35917-231498-Tortellini-with-Green-Beans-and-Lemon

Ingredients

  • 1 (19-oz) pkg frozen cheese tortellini
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 1 lb green beans, trimmed and cut into 1-inch pieces
  • 1 (12-oz) pkg frozen green peas
  • 3 cloves garlic, minced
  • 2 Tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • ¾ cup shredded Parmesan cheese
Tortellini with Green Beans and Lemon

Instructions

  1. Cook pasta according to package directions; drain, reserving 1 cup pasta water.
  2. Meanwhile, melt butter with oil in a large skillet over medium heat. Add green beans and peas; cook, stirring often, 6 minutes. Add garlic, and cook, stirring often for 1 minute.
  3. Add dill, lemon zest, and lemon juice. Add pasta, cheese, and enough pasta water to make a thin sauce. Season with salt and pepper to taste.

I love love love this recipe! It combines comfort food with spring freshness! It’s so delicious and perfectly paired with the all American burger recipe that I just knew I had to make it for dinner tonight. However, I didn’t have green peas or fresh dill on hand, though like the hamburger recipe I have made it completely as instructed in the past and it’s just heaven!

Consider pairing this springtime dinner idea with this delicious (adults only) drink!

Strawberry Gin Smash

https://www.thekitchn.com/my-kind-of-spring-drink-recipe-strawberry-gin-smash-cocktail-10-minute-happy-hour-187976#post-recipe-10555

Ingredients

For a pitcher:

  • 2 tablespoons granulated sugar
  • 2 limes, juiced (about 1/4 cup)
  • 1 pound fresh strawberries
  • 2 cups gin
  • 3 cups club soda
  • Fresh mint sprigs, for garnish

For a single drink:

  • 1/2 teaspoon granulated sugar
  • 1 lime wedge
  • 3 fresh strawberries, 2 hulled and sliced and 1 reserved for garnish
  • 3 ounces gin
  • Club soda
  • Fresh mint sprig, for garnish
Strawberry Gin Smash

Instructions

For a pitcher:

  1. Muddle the sugar and limes in a pitcher that holds at least 8 cups (64 ounces). Set aside 6 to 8 small strawberries and make a small slice in their tips. Hull and slice the remaining strawberries and muddle the slices lightly with the sugar and lime juice.
  2. Stir in the gin and club soda and pack the pitcher full of ice. Add mint sprigs to garnish. Pour into ice-filled glasses and garnish with a strawberry, slotted onto the edge of the glass.

For a single drink:

  1. In a tall glass, combine the sugar and a squeeze of juice from the lime wedge. Muddle with the back of a spoon to dissolve the sugar. Add the sliced strawberries and lightly muddle.
  2. Fill the glass with ice and add the gin. Top with a splash of club soda and garnish with the last strawberry and a sprig of mint.

Unpopular ingredients that chefs should use more often (j-r)

By
Bailey Woodean
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0
https://www.epicurus.com/food/recipes/laverbread/7187/

This article is a combination of the previous Unpopular ingredients that chefs should use more often (a-i).

Unpopular ingredients that chefs should use more often

Jicama

You may find Jicama also labeled Yam Bean or Mexican potato. It is a root vegetable that is commonly grown in Central America and sold from street vendor carts. This vegetable can be eaten cooked or raw. However, it is important to note that the seeds and leaves of the plant are toxic and should not be eaten. The following is a link to an example recipe of how chefs can use jicama in their cooking.

https://healthiersteps.com/recipe/baked-jicama-fries/

Unpopular ingredients that chefs should use more often

Kamut

Also called oriental flour, Kamut is a type of nutty grain primarily grown in Europe. It is an excellent source of protein, carbohydrates, B vitamins, and manganese. This recipe is a great example of how Kamut is used in cooking. https://healthynibblesandbits.com/creamy-chicken-and-kamut-casserole/

https://healthynibblesandbits.com/creamy-chicken-and-kamut-casserole/

Laver

Also known as green laver or aonori. This unique food is a type of seaweed found near Japan, Korea, and Taiwan. Green laver is a great source of calcium, magnesium, lithium, and amino acids. The recipe below demonstrates how chefs can use green laver in a recipe. https://www.epicurus.com/food/recipes/laverbread/7187/

Monk’s beard

Monk’s Beard is also often called agretti. It isn’t a common ingredient so you may not have ever heard of it before now. Apparently, it is quite the succulent green that is moist, slightly bitter, and resembles the flavor of chard. Monk’s Beard or agretti is grown around the Mediterranean but primarily around Sicily.

https://www.greatbritishchefs.com/recipes/scallop-and-shrimp-recipe

Nori

Nori

Nori, like the green leaves, is also a type of seaweed. It is primarily used in Japanese dishes as sushi wrap. An example of a nori recipe can be found in the link below.

https://www.thekitchn.com/veggie-nori-rolls-loving-food-while-losing-weight-215139

Opah

Oprah is also often called moonfish. This is quite a large, full-bodied, colorful fish. Oprah is described as tasting like a cross between the tuna fish and a swordfish. Oprah is found in warm southern waters and often eaten in Hawaii. An example recipe for how chefs can use Opah in their restaurants can be found included in the link below.

https://www.food.com/recipe/seared-opah-moonfish-with-vine-ripe-tomato-garlic-butter-214017

pattypan

Pattypan

Pattypan is an unpopular member of the summer squash family. It is very small compared to most members of the squash family. They are yellow in color and are shallow in stature. Pattypan can be eaten just like most other members of the squash family. Remove the stem end and the bottom end as they are typically too tough to eat. The seeds on the inside of the pattypan should also be removed before cooking or consumption. The recipe below is an example of how chefs can use the Pattypan in their recipes.

https://www.thespruceeats.com/oven-roasted-patty-pan-squash-2254814

Quahog

The quahog is a type of edible clam that is found in the Atlantic Ocean near North America. This is considered the largest type of clam and is popularly used in clam chowder. An example of the quahog used in a clam chowder recipe can be found below.

https://www.myrecipes.com/recipe/quahog-chowder

rabbit

Rabbit

Rabbit is considered one of the healthiest and most lean types of meat. It doesn’t have a lot of fat content or calories and the rabbit is considered environmentally friendly. Rabbit is commonly eaten in other parts of the world but we in North American tend to consider them more as pets than as food. However, that can be changed. An example of a rabbit as food rather than as a cuddly pet can be found in the link below.

https://www.simplyrecipes.com/recipes/rabbit_cacciatore/

Pretzels!

By
Bailey Woodean
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0
pretzels

How to make em’ and what to dip em’ in

Pretzels are possibly one of the few snacks that come in several different textures, shapes, and sizes. You can find smaller crunchy pretzels in bags in the chip aisle of the grocery store. You can find large soft pretzels in boxes in the freezer section ready to be baked. Whichever your pleasure, pretzels are a delicious snack that is often accompanied by equally delicious dips or salsas.

pretzels

Homemade Soft Pretzels (Copycat Auntie Anne’s Pretzel Recipe)

https://www.cookingclassy.com/auntie-annes-pretzels-copycat-recipe/#jump-to-recipe

If you’re lucky enough I have a pretzel stand in the mall it is probably Auntie Anne’s Pretzels. There is nothing like them!

Ingredients

  • 2 cups (470ml) milk (I used 2%)
  • 1 1/2 Tbsp active dry yeast (2 packets)
  • 6 Tbsp (75g) packed light-brown sugar
  • 4 Tbsp (56g) butter, at room temperature
  • 4 1/2 cups (635g) all-purpose flour, plus an up to an additional 1/2 cup as needed
  • 2 tsp fine salt
  • 1/3 cup baking soda
  • 3 cups (710ml) warm water
  • coarse salt, to taste
  • 6 Tbsp (56g) butter, melted

Dipping sauce for serving, optional*

pretzel

Instructions

  1. Warm milk in a microwave s-safe bowl in a microwave (or alternately over the stovetop in a small saucepan) until the temperature of milk reaches 110 degrees, about 1 1/2 – 2 minutes on HIGH power.
  2. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to the milk mixture and using the whisk attachment, stir until blended.
  3. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and knead mixture on medium-low speed until elastic.
  4. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled in size, about 1 hour.
  5. Preheat the oven to 450 degrees. Line two baking sheets with parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets.
  6. Divide dough into 12 equal pieces* and cover loosely with plastic wrap.
  7. Roll each piece out into a long, thin rope about 32 – 36 inches long**. Form dough rope into a pretzel shape.
  8. In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into the water mixture, lift and allow excess water to drip off***.
  9. Place on a prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough.
  10. Bake pretzels in a preheated oven 7 – 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter.
  11. Serve warm with optional dipping sauce. Reheat in the microwave or in a warm oven once they’ve cooled if desired.

Beer Cheese Pretzel Dip

https://www.allrecipes.com/recipe/217887/beer-cheese-pretzel-dip/

This beer cheese dip recipe pairs beautifully with soft pretzels such as the recipe listed above. Or, you can make it easy on yourself and use pretzel chips or premade soft pretzels from the grocery store and then make this cheese dip from scratch!

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package dry ranch salad dressing mix
  • 2 cups shredded Cheddar cheese
  • 1/2 cup beer, or as needed
  • seasoned salt to taste
  • cayenne pepper to taste
pretzel

Instructions

  1. In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

Nutty baked goods

By
Bailey Woodean
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0
Nutty baked goods

Baked goods with nuts! Is there anything better than a nutty dessert to end a long day of quarantine? I think not! So, let’s enjoy our uncertain times with the help of some delicious nutty baked goods!

Nutty Chocolate Brownies


https://wholesomepatisserie.com/slices-bars/nutty-chocolate-brownies/

Nutty baked goods

Ingredients
● ⅔ cup almond meal
● 3 Tbsp cocoa powder, I use Dutch-process cocoa powder
● 100g coconut oil, room temperature
● 115g dark cooking chocolate
● ¾ cup coconut sugar
● 3 eggs, lightly whisked
● 1 tsp vanilla bean extract
● ½ cup mixed nuts of pecans, cashews, and almonds, roughly chopped

Instructions

  1. Preheat the oven to 180ºC (356ºF) and line a 9” x 9” square baking pan with parchment paper, set aside.
  2. In a mixing bowl, combine the almond meal and cocoa, mix well and set aside.
  3. In a double boiler over low-medium heat, melt coconut oil and chocolate together until smooth and shiny, stirring occasionally.
  4. Once completely melted, remove from heat and whisk through sugar, mixing until it’s well blended and beginning to dissolve.
  5. Set chocolate mixture aside to cool slightly before adding eggs, approx. 10-15 mins.
  6. Stir through vanilla.
  7. Pour in lightly whisked eggs, whisking until well combined.
  8. Add almond and cocoa mixture into chocolate mixture, gently folding until just combined, do not over mix.
  9. Pour batter into the prepared baking pan.
  10. Sprinkle over chopped mixed nuts.
  11. Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.
  12. Remove and cool in the pan for 10 minutes.
  13. Transfer to a wire rack to cool completely.
  14. Cut into squares and serve.

Salted Caramel Mixed Nut Pie

https://www.goodhousekeeping.com/food-recipes/a46628/salted-caramel-mixed-nut-pie-recipe/

Nutty baked goods

Ingredients


Easiest Ever Pastry Dough
● 1 1/4 c. all-purpose flour
● 1 tbsp. sugar
● 1/2 tsp. Kosher salt
● 1/2 c. cold unsalted butter cut up (1 stick)
● 1 tbsp. distilled white vinegar
● 1 tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary
Sweet and Salted Caramel Nut Pie
● 4 c. mixed pecans, walnuts and hazelnuts, toasted
● 1 1/2 c. sugar
● 1/2 c. water
● 3 tbsp. light corn syrup
● 6 tbsp. unsalted butter, cut into small pieces
● 1/2 tsp. Kosher salt
● 1 c. heavy cream
● Flaked sea salt, for serving

Instructions

Make Pie: On a lightly floured surface, roll dough into a 13-inch circle. Fit dough into the bottom and up the side of a 9-inch pie plate. If necessary, trim dough so the overhang is even (about 1⁄2 inch from the edge of the rim). Fold overhang under itself and crimp as desired. Refrigerate until firm, at least 20 minutes.

Heat oven to 375°F. Press large piece nonstick foil into the dough in a pie plate and fill with pie weights. Bake for 15 minutes, then remove foil and continue baking until the pastry feels sandy and just starts to turn golden, 5 to 10 minutes more. Transfer to the cooling rack; place nuts in the crust. Reduce heat to 350°F.

Place sugar, water and corn syrup in a heavy-bottomed medium saucepan. Without stirring, cook on medium-high until bubbles begin to form at edges, about 1 minute; swirl pan. Bring to a simmer, then increase heat to high and boil, swirling pan occasionally until mixture is a rich caramel color, 6 to 10 minutes. Immediately remove from heat, add butter and salt and swirl the pan to melt.

Return pan to medium, add cream (it will bubble up) and whisk until smooth, slightly thickened and deep amber color, about 1 minute. Pour caramel over nuts; transfer the pie to the oven. Bake until gently bubbling, 10 to 15 minutes.

Transfer to a wire rack to cool. Sprinkle with flaked sea salt if desired.

Unpopular ingredients that more restaurants should use

By
Bailey Woodean
-
0
Unpopular ingredients

If you have a restaurant or bar, you should consider adding these ingredients or dishes to your menu!

Unpopular ingredients

Argan oil

Sourced from the kernels of the Moroccan argan tree. It is edible as well as a popular ingredient in a variety of skincare and haircare products. An example recipe using argan oil can be found at the following address.https://marocmama.com/beef-tagine-with-argan/

Unpopular ingredients

Barberry

Also referred to as the Japanese Barberry, these fruits are not very common. The fruit and leaves of the plants are edible. The fruit has a tart and bitter yet somewhat of a sweet taste to them. A recipe using barberries can be found at the following address.

https://www.thekitchn.com/recipe-persian-barberry-rice-zereshk-polow-237613

Unpopular ingredients

Cobnuts

Cobnuts are a type of hazelnut that is grown and harvested in Britain. Cobnuts can be cracked open from the shell and eaten raw when the nut is still young. But, as the nut ages, it becomes less appealing straight from the shell and should, therefore, be used in cooking just as you would a hazelnut. Below is a link to a recipe to show you an example of how to cook with cobnuts.

https://www.olivemagazine.com/recipes/cobnut-and-toffee-tart/

Unpopular ingredients

Dragon Fruit

Dragon fruit is typically grown in warm climates such as Mexico or Central America.

Dragon fruit is a very unique looking fruit and also unique tasting. Their popularity has increased over the years but still many people are not familiar with this unique fruit. Below is a link to a recipe demonstrating how dragon fruit can be used! https://www.thespruceeats.com/dragon-fruit-sorbet-recipe-1136004

Unpopular ingredients

Endive

Endive is typically grown as one of two types. Curly endive or broadleaf endive. You may find curly endive in local grocery stores labeled chicory rather than curly endive, whereas you may see broadleaf endive labeled escarole. An example of how to cook with an endive can be found at the address listed below.

https://food52.com/recipes/24351-roasted-endive-with-walnut-vinaigrette

Fugu

Fugu is a type of pufferfish that, if prepared incorrectly can be lethal to consume. Japan and other countries around the world have actually made the proper preparations of fugu under law. Fugu can be used as sashimi or chirinabe. You can also prepare fugu as described on the recipe added below.

https://www.cookingchanneltv.com/recipes/fugu-kimbap-2542012

Geoduck

Geoduck (pronounced gooey duck) is native to the united states and is the largest burrowing clam. They are unique in that their soft body is too large for the shell and therefore cannot fully retract into it. The long soft body can grow to be larger than 3 feet whereas the shell is typically about 8 inches. The long soft exposed body is used to bring clean saltwater into the buried clam. Below, you will find a recipe that explains one of the ways that geoducks can be prepared!

https://www.cookingchanneltv.com/recipes/geoduck-chowder-2119905

Unpopular ingredients

Hubbard squash

Hubbard squash is just one variety of squash that is popular in the fall. They can be used in recipes as a substitute for other sweet squash such as sweet potatoes, butternut squash or even pumpkin. The origin of Hubbard squash is widely debated as it appears it once had a different name, making it more difficult to track. This squash is not a typical harvest color such as yellow or orange or even green, but rather the Hubbard Squash is a very large squash that comes in a powdery blueish gray color. You can find an example recipe for Hubbard squash at the link below.

https://www.allrecipes.com/recipe/150225/grandmas-sweet-hubbard-squash-custard-pie/

Ikan Bilis

Ikan Bilis is just a fancy name for dried anchovies. This dish is very popular in South Asia but not typically used in other parts of the world. It is said that these dried up little fish make for tasty snacks and can also be used in recipes such as the one I included below. https://akitchencat.com.au/ikan-bilis-sambal-nasi-lemak/

How the most successful restaurant chains stay afloat

By
Bailey Woodean
-
0
How the most successful restaurant chains stay afloat

The restaurant business is very difficult to get into let alone keep successful. So, how do the restaurant chains do it?

restaurant chains

Staying afloat during the pandemic restrictions

Offer takeout and/or delivery

The first aspect to discuss is especially important during this time during the pandemic restrictions. Currently, we are unable to go out and eat in a restaurant. Privately owned restaurants may not be able to afford to add takeout or delivery to their available services which means that they may need to close during this time. However, the restaurant chains may do very well with takeout and delivery, especially if they didn’t offer it prior to the pandemic.

There is something kind of exciting about ordering a meal for delivery or takeout that you would have had to go out for. For example, Longhorn Steakhouse is a popular restaurant chain but they didn’t offer takeout or delivery before this pandemic happened. So, it is nice that even during these uncertain times we can still order a delicious steak meal and eat it in the comfort of our home.

restaurant chains

Create prep kits for people to make the dishes they love at home

Some restaurants, especially those in bigger cities, may prepare meal prep kits for their customers to purchase and then cook the meal themselves at home. This is probably going to be harder to find but, you can always subscribe to a meal prep service such as Home Chef, Hello Fresh, and Freshly. You could also take this opportunity to sign up for meal prep delivery services that are geared toward weight loss such as Weight Watchers or Nutrisystem.

Gift cards

Some restaurants (whether they are offering takeout and delivery or not) are also offering gift card sales to entice their customers to spend the money now, but use the gift card toward a future visit. This concept will help keep customers coming into their favorite establishments as well as welcome newcomers once the restrictions are lifted.

Tips for staying afloat during normal life

restaurant chains

Consistency and quality

Restaurant chains are sticklers for consistency. It is their goal to provide the same quality and menu from location to location to ensure that all customers are receiving the same meals. If the restaurant chain didn’t have consistency then they would likely go under.

Their consistency goes beyond the menu items, though. Restaurant chains typically have a set standard for staff uniforms, staff training techniques, atmosphere, and decor of the restaurant as well as bar items available. Of course, during the pandemic restrictions, these areas of consistency have less to do with the success of the restaurant chain as the public is not currently able to enjoy the physical establishment itself.

The quality ties in nicely here as each area of the restaurant needs to hold the same consistent quality at each of their locations. This includes the quality of their staff, cleanliness, and of course, their food.

restaurant chains

Community

One aspect of success for the restaurant chains may surprise you. Many restaurant chains make more money as a whole compared to the typical mom and pop restaurant. So, some of them are able to connect with local or national charities to help their community whether by donating their time, money, or even food! However, many communities make it their mission to help support their local mom and pop small businesses and this support may even come from the larger restaurant chains.

restaurant chains

Adaptability

This secret to success is not singularly a restaurant chain success secret. It is imperative for anyone in the restaurant business that they are adaptable. This will come about whenever a customer has a complaint. If a staff member or restaurant is not adaptable to the complaints from a customer then they will quickly go under as they would have lost the trust of their patrons. For example, if a customer dislikes their soup then it is only right that the staff remove the soup and offer reimbursement or a replacement option.

Another possible reason the restaurant needs to be adaptable is to accommodate the ever-changing world we live in. Whether it’s changing the menu items, restructuring the staff to better fit the restaurant’s needs, or even finding creative ways to serve your customers during a pandemic, restaurants and the staff need to be adaptable.

 

 

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