Chicken Parmesan in the crock pot? Yes. And it's actually good. And by good I mean AMAZING!
When I was at the market on the weekend I came across some chestnuts and since I had not even seen chestnuts in a while so I immediatly picked some up. When I got home
I never knew that I liked meatloaf until I tried this several years ago. I mean, really. Meat loaf? Loaf of meat? I understand its an accurate description of the dish, but it certainly could use a better name. But never mind that. The most important thing about this dish is that kids like it too....Read More »
Fall is about here, and I'm loving that soon it will be time for all things pumpkin! I thought I'd mix up this Pumpkin Spice Whipped Body Butter in readiness for the cold chill air and how it dries my skin. This homemade body butter recipe really combats the drying conditions of Fall and Winter. W
This creamy potato soup is the perfect comfort food recipe to warm your soul. Top each bowl with a sprinkle of cheddar cheese, crispy bacon, and fresh parsley.
There are always tons of green beans at the farmers market and they're usually really cheap but we never really knew what to do with th...
It delivers textbook perfect focaccia.
Polish cucumber salad/Mizeria is a popular Polish side dish. It's really easy: cucumbers, sour cream, vinegar and dill. Yummy!
This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!
These vegetarian lentil quinoa meatballs have great flavor! Try them on spaghetti night, as meatball subs, or as an appetizer with your favorite sauce!
Crispy on the outside, chewy on the inside, these sourdough waffles are a healthier version of the traditional Belgian waffle.
Vegan Takoyaki Recipe - Have you ever considered you can enjoy in Vegan version of this Japanese Takoyaki recipe? I've always liked vegan takoyaki, and now I'm sharing how I've made this popular Japanese streetfood vegan! Vegan Takoyaki Recipe A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces. In this article, I'll share a recipe for a vegan version of traditional Japanese food. Also, be sure to check the whole article for the best results in preparing Vegan Takoyaki Recipe. Enjoy reading! Pin Preparation Time: 15 min Cooking Time: 15 min Total Time: 30 min Servings: 16 pieces Ingredients Ingredients of Vegan Dashi: Kombu - 3 pieces (2–inch) Dried Shiitake Mushrooms - 4 pieces Mushroom Seasoning - 2 tsp Water - 2 cups Ingredients for Vegan Takoyaki recipe: All-purpose flour - 1 cup Vegan dashi - 1 ¼ cup Rice vinegar or White Vinegar - ½ tsp Baking Powder - 1 tsp Soy Sauce - 1 tsp Green Onion Beni shōga (red pickled ginger) Shiitake dashi Ingredients for Sauce toppings: Vegan mayonnaise Vegetarian Bull-Dog Sauce Directions Instructions to prepare the dashi: Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook. Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe. For takoyaki fillings, use rehydrated shiitake mushrooms. Instructions for preparing the takoyaki Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use. Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter. On medium flame, preheat the takoyaki pan. Brush the pan with oil. On the heated pan, pour the batter in the cavities. If it overflows, it is fine. Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan. For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters. Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy. Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori. Serve it hot and eat it carefully as it may burn your tongue. Cooking Tips & Recipe Variations Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily. All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores. Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard. Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online. Cooking takoyaki on medium heat will allow it to cook properly. Using a lot of oil is good for making the outsides crispy. FAQs Which sauces are recommended for Takoyaki? Takoyaki sauce and Japanese mayonnaise are well suited with takoyaki, however, those are not vegan. You can use regular vegan mayonnaise or this amazing Vegan Tartar Sauce and Bull-Dog sauce. Is Takoyaki a Japanese food? Yes, it is Japanese food. Street foods are always trendy. ‘Tako’ stands for octopus and ‘yaki’ refers to grill or fry. They are round in shape and crispy in texture. Pan used for cooking takoyaki is a special pan designed for it. How does Vegan Takoyaki differ from original takoyaki? The Vegan Takoyaki recipe differs in many ways like the original recipe contains katsuobushi. Also, the instant takoyaki batter contains non-vegan dashi in it. You have to replace eggs while making the batter for vegans. And of course, Octopus is used in the traditional takoyaki and here you use mushrooms or other alternatives. Nutritional Value You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving. Conclusion The vegan takoyaki recipe is a fun, delicious, and super simple dish to serve at any party. This recipe is very easy to follow, and you can have it in the oven in no time! I hope you enjoyed this recipe and you'll give it a try and let us know how it goes by leaving a comment! If you try them, be sure to tag us on social media. We enjoy scrolling your feedback and replying to you. Feel free to suggest us recipe for the next article.
This traditional meat loaf recipe creates a tender, juicy meat loaf topped with a caramelized glaze. The best part: It’s so easy to make, and it’s ready to eat in about an hour!
The Beef Liver Pate recipe is a game-changer for people who don't like the taste of liver. But don't worry; this recipe has a secret spice that changes the taste in a way that even people who don't like beef liver will love. I know what you are thinking, liver. Ewww! But trust me, I've tried a lot of recipes in my time, and this one takes the cake (or pate, in this case) as my favorite. It's not only delicious, but it's also easy to make. I was so happy when my kids and even their friends ate it up spoon by spoon. And what was best? You can try different livers from chicken, lamb, goat, elk, and moose. The options are endless. But let's talk about the beef liver, organ meat which is the star of the show. It comes from cows that eat grass, which means it has more healthy fats and less bad stuff. Beef liver pate is a decadent treat that will make your taste buds dance. Imagine a spread that is full of cream cheese, fresh herbs, and beef liver that has been sautéed. It would be like a party in your mouth. But this isn't just any spread; it's a sophisticated appetizer fit for a queen. Spread it on crackers, baguettes, brioche, or toast, and get ready to be amazed. According to BBC Good Food, liver and liver products such as paté are a hidden treasure trove of nutrients, especially vitamin A in the form of retinol. This "active" form of vitamin A is not often found in muscle meats, and plant sources must be changed before the body can use them. So, if you want to get more vitamin A, ditch the chicken breast and give the liver a try. Whether it's in the form of a creamy paté or a traditional dish, your taste buds and body will thank you for the change. Beef Liver Pate Recipe Secrets Beef liver pate is a tasty and rich spread that can be used as a dip or spread on crackers or bread. It is one of the main ingredients for this amazing Filipino Beef Caldreta. You'll need a few key things to make the best beef liver pate. You'll need fat first. Ghee is my favorite because of how sweet it is, but you can also use butter. Coconut oil or lard can be used instead of ghee for people who can't handle it. Then, you'll need onions. By caramelizing the onions in the fat, their natural sweetness comes out and gives the pate more depth of flavor. Sage is an important part of this recipe as well. It gives the beef liver a unique, tasty flavor that goes well with it. Allspice is another important ingredient to add. It is a spice that can be used in many ways and is often thought of as a Christmas or pumpkin spice, like cinnamon and nutmeg. But it can also be used to make savory dishes like pate. Lastly, it's important to use liver from grass-fed beef. It is better for you and makes the pate taste much better. The grass-fed beef liver will make the pate taste better and be of better quality. How to store Liver Pate To keep your paté's delicious flavor, you can store it in the fridge in an airtight container or tightly wrapped in plastic wrap. This way, you'll be able to eat the cold and savory snack within five days without any weird flavors sneaking in. Beef Liver Pate Recipe Ingredients 1/2 cup plus 2 Tbsp ghee butter or other butter (150 g) 1 large or 2 small onions (200 g) 2 garlic cloves 14 oz beef liver (lamb, chicken, or whatever you prefer) (400 g) 1 tsp of salt 1 1/2 tsp of allspice 2 Tbsp of chopped fresh sage 1/4 tsp of pepper 4 Tbsp of heavy cream (use coconut milk for a dairy-free recipe) Instructions Roughly chop an onion and sauté it on low heat in ghee (or any other butter of your choice) until it's caramelized (about 15 minutes) Slice the liver and remove any white, thin membrane. Chop the garlic and add with the onions to a food processor. Once the onions and garlic are blended nicely, take them out of the food processor. Sauté the liver over medium heat in the remaining fat until it's cooked all the way through. Let the liver and fat cool for a couple of minutes before adding them to a food processor. Add in the onion, garlic, salt, allspice, sage, pepper, and heavy cream (or coconut milk for a dairy-free option) Blend the mixture until it is nice and smooth. Line a container with plastic wrap, and smooth the paté into the container so it can chill and becomes sliceable. Optional: Place the paté in a bowl or other container and scoop it out as needed. You can eat it right away or let it cool and harden to blend the flavors. Like our beef liver pate recipe? Spread the love by pinning the yummy image on your Pinterest board. Don't keep the delicacy to yourself, share it to your family and friends. Trust me, they'll appreciate it. Liver Pate FAQs Is this Liver Pate Raw? Liver paté is not raw, despite what most people think. It's been cooked carefully and then skillfully mixed with rich cream, fragrant herbs, and other ingredients to make a velvety texture that's very satisfying. So you can enjoy it without worry, knowing that it was made in a safe way for you to enjoy. Can you freeze Liver Pate? Yes. You can keep your homemade pate tasty by putting it in the freezer. To keep freezer burn from happening, pack it tightly in an airtight container or vacuum seal it in a zip-lock bag. Your pate will stay good in the freezer for up to three months. When you're ready to eat it, just put it in the fridge overnight to let it thaw. Where to buy Beef Liver? When looking for beef liver in a grocery store, it's important to know that it might not be in the usual fresh meat section. Check the frozen meats section instead, as that is where it is more likely to be. If you want fresh, high-quality beef liver, you can also buy it from local farmers, who often have a wider range of cuts and options. Nutrition Information for Beef Pate Per Serving: Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%
There’s something about baked cod fish in an herbed cream sauce that feels like a meal you would order at a restaurant. We’re here to share that it’s just as easy to make at home!
I've been trying out more plant-based options in the new year, and tempeh is a new-to-me plant-based protein I've liked experimenting with. It's a tricky protein to cook well (I find tofu is much easier) but I've gotten a lot of requests for tofu-free plant-based recipes so this one is different than my usual! If you still prefer tofu over the taste of tempeh, I've included instructions for both options. This recipe is from my February 2024 grocery series where I turned a grocery haul into five meals, and it's perfect for a busy weeknight dinner!
Eggplant Parmesan is my favorite Italian dish. I never really liked eggplant very much until I had it parmesan style. It is traditionally...
The grown-ups version of hot dogs in mac & cheese. But about 10x more delicious and flavorful. This recipe is super simple, only taking a max. of about 30 minutes from start to finish, and using only ONE pan. Less dirty dishes? Yes, please. This is one of my husbands favorites.. he'll even eat the left overs the next day! I like to use the mild Rotel because I found the original is a little too spicy for me (and my daughter). But if you like it spicy, go for it! Even a pinch of red pepper flakes would up the spiciness of this dish. This is a very versatile dish.. you could even add in some veggies if you'd like (broccoli would be good!). Spicy Sausage Pasta Skillet via Plain Chicken 1 tbsp olive oil 14 oz smoked sausage, sliced into 1/4" rounds 1 cup onion, diced 2 cloves garlic, minced 2 cups low-sodium chicken broth 1 (10 oz) can rotel (I prefer mild, but if you want more spice use the original) 1/2 cup heavy cream 8 oz whole grain penne (or whatever noodle you prefer, I've also used bowtie) Pepper, to taste 1 1/4 cup shredded Monterey Jack cheese thinly sliced scallions, for garnish Heat oil over medium-high heat in an oven safe skillet until hot. Add the sausage and onion and cook until lightly browned, 4-5 minutes. Add in the garlic and cook until fragrant, 30 seconds. Add the broth, rotel, heavy cream, uncooked pasta, and pepper. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer until the pasta is tender, 15 minutes. Stir once or twice while cooking. Preheat the broiler while pasta is cooking. Remove the skillet from the heat, stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes. Tastes great as leftovers the next day, too.. if you have any. ;)
This is the best meatloaf recipe ever: moist and tender on the inside with a yummy glaze on top. This recipe can easily be modified to your taste.
first had Chilean Rice at my Mother-in-law's house and liked it so much that I my husband ask for the recipe. Since she doesn't really wo...
Have you been looking for a graham crackers substitute to use when you make pies? Well, there are quite a few options to consider, which will all be covered in this guide.
An easy and quick side dish, this Panko and Parmesan Roasted Brussel Sprouts recipe has your meal on the table in no time!
Wendell followed the recipe from Just One Cookbook for this dish. I liked it a lot! Ingredients ½ lb ground pork ¼ kabocha (squash/pumpkin), (about ½ lb or 227g) 1 clove garlic, (sliced) 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 1 tsp gochujang (Korean chili paste) For Pork Seasoning ½ tsp soy sauce 1 tsp sake 1 tsp potato starch/cornstarch For Stir-Frying Seasoning 1 Tbsp sake 1 tsp sugar 2 tsp soy sauce 2 tsp oyster sauce Instructions Gather all the ingredients. Cut the garlic into thin slices and combine the stir-frying seasoning in a bowl. In a medium bowl, whisk the pork seasoning together. Add the ground pork and mix well. With a spoon, remove the seeds from the kabocha and cut it into thin slices. In a microwave-safe container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 1-2 minutes (depending on your microwave) just to cook halfway as we will be stir-frying them. Do not overcook them because they get too fragile to stir fry. In a large frying pan, heat oil on medium heat and cook garlic until fragrant. Add the marinated meat and cook until no longer pink. Add gochujang and mix well together. Add kabocha slices and continue to stir-fry. When Kabocha is fully cooked, add the stir fry seasoning and shake the pan to mix all together. Serve immediately.
This seared ahi tuna recipe is a "fancy" dinner that is deceptively easy. If you are nervous to cook this at home, I explain how to do it!
