Posts tagged cooking

Migas Recipe, feat. Yoga with Adriene

xoxo-cooks:

This recipe is a Mexican-influenced spin on breakfast eggs that is a favorite in Austin, Texas. I had a lot of fun cooking with Adriene of the beautiful YouTube channel Yoga with Adriene (check out her 29-day yoga Reboot to feel great this spring).

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5 Oatmeal Cookie Recipes That Are Missing From Your Life

xoxo-cooks:

Oatmeal is my go-to breakfast, so I like to eat it on the go, but don’t like all of the sugar, salt, and chemicals that come with instant oatmeal packets. Here’s my 3 minute daily routine for healthy oatmeal with real fruit and nuts:

Healthy Oatmeal in 3 Minutes

  • old fashioned oatmeal
  • walnuts, pecans, or almonds
  • frozen berries (or sliced apples, bananas, etc)

Measure 1 cup of water and 1/2 cup oats into 4 cup Pyrex measuring cup (this large size is necessary to avoid it bubbling up and spilling out all over the microwave). Microwave for 3 minutes.

Pour nuts and berries into bottom of a travel mug (I like this one, but a metal travel mug also works). Pour oatmeal over top, and eat later; the heat of the oatmeal will thaw the berries during your commute. If it has become too cool, microwave for another 10 seconds.

Watch video on YouTube:

We took our Knife Skills class at the Institute of Culinary Education, and learned a lot. Did you know that you are supposed to use the honing steel every 2-3 minutes while you are cutting?!
It wore me out to stand and cut things for three hours straight, but really gave us an opportunity to practice. We cut celery, carrots, onions, tomatoes, mushrooms, shallots, garlic, and parsley. The teacher came around and offered insight and adjustments as we cut, which was very helpful.
I really recommend it.

We took our Knife Skills class at the Institute of Culinary Education, and learned a lot. Did you know that you are supposed to use the honing steel every 2-3 minutes while you are cutting?!

It wore me out to stand and cut things for three hours straight, but really gave us an opportunity to practice. We cut celery, carrots, onions, tomatoes, mushrooms, shallots, garlic, and parsley. The teacher came around and offered insight and adjustments as we cut, which was very helpful.

I really recommend it.

xoxo-cooks:

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.
The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass. 
Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)1/2 teaspoon urad dal 1/2 teaspoon chana dal 1 teaspoon black mustard seedspinch of asafoetida (hing) 3-4 fresh curry leaves (can use dry) 3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half 2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)juice of half a lemon 1/4 cup fresh cilantro, choppedsalt to taste
Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.
Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:


Comment on YouTube tonight to be entered to win a jar of achaar from Chitra’s Brooklyn Delhi condiments line!

xoxo-cooks:

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.

The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass.

Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 teaspoon black mustard seeds
pinch of asafoetida (hing)
3-4 fresh curry leaves (can use dry)
3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half
2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)
juice of half a lemon
1/4 cup fresh cilantro, chopped
salt to taste

Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.

Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:

Comment on YouTube tonight to be entered to win a jar of achaar from Chitra’s Brooklyn Delhi condiments line!

xoxo-cooks:

Yesterday, Vickie taught me about the simple joy of banana cream pie. It turned out to be yet another dessert that artfully combines custard and whipped cream, but differently than the princess torte or orange trifle.
Vickie’s Banana Cream Pie Recipe
Graham Cracker Crust

1 1/2 Cups graham cracker crumbs (About 12 crackers)1 tsp flour1/4 cup melted butter2 tsp sugar1/2 tsp cinnamon

Pulse the graham crackers in a food processor (if you don’t have a food processor, you can put the crackers in a ziplock bag, remove the air, and smash with a rolling pin).
Combine all the ingredients and press firmly into a 9” buttered pie plate in an even layer. Bake at 325 degrees for 10 minutes, and let chill at least 45 minutes before filling. (Can also made the day before and kept in the fridge before filling.)
Custard

3.5 tablespoons cornstarch3/4 cup white sugar1/8 tsp salt2 cups milk2 large eggs + 1 large egg yolk1 tablespoons butter1 teaspoons vanilla

Mix the cornstarch, sugar and salt with milk in a saucepan. Stir constantly over medium heat until the mixture is thick and with large bubbles (about 7-8 minutes).
Turn the heat down to low while you temper the eggs. To temper the eggs, beat the eggs in separate mixing bowl and add spoonfuls of the hot liquid, whisking constantly. Add a few more tablespoons a spoonful at time. Turn the heat back up to medium and slowly add the tempered eggs to the milk mixture. Stir constantly for about 2 minutes.
Remove from heat and stir in the butter until it melts. Add vanilla. Optional: Pour through a mesh strainer to get out any little egg lumps. Put the custard in a bowl to cool. 
Take a piece of saran wrap and press it directly onto the custard to prevent a skin from forming.
Whipped Cream

1 cup cold whipping cream2 tablespoons white sugar1/2 tsp vanilla

Combine all the ingredients and whisk until stiff peaks form.
(Be careful not to over whip or you might end up with butter!)
Pro tip: Chilling the metal mixing bowl and whisk in the freezer for 10-15 minutes will help the cream whip quickly
Whipped cream tastes best when it’s fresh, so Vickie usually saves this step until just before serving.
Put it all togetherSlice 4-5 bananas (Vickie likes them a little thicker, about 1/3 of an inch)
Scoop about 1/3 of the cooled custard into the cooled graham cracker crust and spread evenly. Arrange the banana slices close together in a layer over the custard, then spread half of the custard you have left over the bananas. Arrange another layer of banana slices over the custard. Top with the remaining custard, covering the bananas completely to prevent them from browning. 
Ideally, cover with plastic wrap directly onto the custard and chill for at least 4 hours (realistically, you can just eat it right away; we did.)
When ready to serve, pipe or spread the whipped cream on top of the pie.
*Optional toppings ideas: grated or shaved chocolate, red and green sprinkles around the holidays, chopped nuts
Watch on YouTube:


It’s sunny outside and a perfect day for banana cream pie.

xoxo-cooks:

Yesterday, Vickie taught me about the simple joy of banana cream pie. It turned out to be yet another dessert that artfully combines custard and whipped cream, but differently than the princess torte or orange trifle.

Vickie’s Banana Cream Pie Recipe

Graham Cracker Crust

1 1/2 Cups graham cracker crumbs (About 12 crackers)
1 tsp flour
1/4 cup melted butter
2 tsp sugar
1/2 tsp cinnamon

Pulse the graham crackers in a food processor (if you don’t have a food processor, you can put the crackers in a ziplock bag, remove the air, and smash with a rolling pin).

Combine all the ingredients and press firmly into a 9” buttered pie plate in an even layer. Bake at 325 degrees for 10 minutes, and let chill at least 45 minutes before filling. (Can also made the day before and kept in the fridge before filling.)

Custard

3.5 tablespoons cornstarch
3/4 cup white sugar
1/8 tsp salt
2 cups milk
2 large eggs + 1 large egg yolk
1 tablespoons butter
1 teaspoons vanilla

Mix the cornstarch, sugar and salt with milk in a saucepan. Stir constantly over medium heat until the mixture is thick and with large bubbles (about 7-8 minutes).

Turn the heat down to low while you temper the eggs. To temper the eggs, beat the eggs in separate mixing bowl and add spoonfuls of the hot liquid, whisking constantly. Add a few more tablespoons a spoonful at time. Turn the heat back up to medium and slowly add the tempered eggs to the milk mixture. Stir constantly for about 2 minutes.

Remove from heat and stir in the butter until it melts. Add vanilla. Optional: Pour through a mesh strainer to get out any little egg lumps. Put the custard in a bowl to cool.

Take a piece of saran wrap and press it directly onto the custard to prevent a skin from forming.

Whipped Cream

1 cup cold whipping cream
2 tablespoons white sugar
1/2 tsp vanilla

Combine all the ingredients and whisk until stiff peaks form.

(Be careful not to over whip or you might end up with butter!)

Pro tip: Chilling the metal mixing bowl and whisk in the freezer for 10-15 minutes will help the cream whip quickly

Whipped cream tastes best when it’s fresh, so Vickie usually saves this step until just before serving.

Put it all together
Slice 4-5 bananas (Vickie likes them a little thicker, about 1/3 of an inch)

Scoop about 1/3 of the cooled custard into the cooled graham cracker crust and spread evenly. Arrange the banana slices close together in a layer over the custard, then spread half of the custard you have left over the bananas. Arrange another layer of banana slices over the custard. Top with the remaining custard, covering the bananas completely to prevent them from browning.

Ideally, cover with plastic wrap directly onto the custard and chill for at least 4 hours (realistically, you can just eat it right away; we did.)

When ready to serve, pipe or spread the whipped cream on top of the pie.

*Optional toppings ideas: grated or shaved chocolate, red and green sprinkles around the holidays, chopped nuts

Watch on YouTube:

It’s sunny outside and a perfect day for banana cream pie.

xoxo-cooks:

Today I’m joined by famous cookbook author Louisa Shafia, whose  book, The New Persian Kitchen, is one of my new favorites.

I went over to her house with a backpack full of celery root, and she turned it into beautiful salad magic.

Reblog or share using #xoxocooks before March 7 for a chance to win your own copy of The New Persian Kitchen.

Shaved Celery Root & Pomegranate Salad Recipe
(from Louisa Shafia’s the new persian kitchen)

1 large celery root
2 pomegranates
3 tablespoons freshly squeezed lime juice (about two limes)
3 tablespoons extra-virgin olive oil
1 tablespoon honey
sea salt
freshly ground black pepper

Rinse the celery root and slice off the rough outside layer. Using the large holes on a box grater, or the grater attachment of a food processor, grate the celery root and set aside.

Prepare the pomegranate by slicing off the crown and the stem ends and slicing partially through vertically. Pull in half with hands. Hold each half, seeds side down over a large bowl, and repeatedly hit the back with a very heavy spoon or citrus squeezer until all seeds fall out. Don’t be afraid to unleash your pent up aggression here.

Combine shaved celery root, pomegranate seeds, honey, lime juice, olive oil, and salt & pepper in large bowl and mix until it all becomes pink and well coated.

Watch Louisa and I make it on YouTube:

TEDxMontclair - Tamar Adler - Who is a clever chef?

Love this. I need to reread An Everlasting Meal next.

xoxo-cooks:

This is my simplified and super-gingered version of a soup I learned from Heidi Swanson a while back. Easy. It was pretty thick, so you can add more water if you like a thinner soup.
Kale and Ginger Soup Recipe(adapted from Heidi Swanson’s Green Soup with Ginger)

2 sweet potatoes, peeled and chopped1 knob of ginger, peeled and chopped2 red onions, chopped2 bunches of kale, coarsely chopped~3 cups vegetable broth (I use this homemade bouillon)squirt of lemon juiceolive oil

Cook the potatoes, ginger, and onion in oil over medium heat until they start to soften and brown, about 10 minutes. Cover with boiling water, stir in two scoops of bouillon, and bring up to a simmer. Once simmering, add in kale a little at a time, since it will shrink down and make room for itself. Simmer with lid on for 10 minutes, stir, then give it a few more minutes without the lid on. Stir in lemon juice, blend with an immersion blender, and enjoy.
Watch on YouTube:


What’s for dinner tonight?

xoxo-cooks:

This is my simplified and super-gingered version of a soup I learned from Heidi Swanson a while back. Easy. It was pretty thick, so you can add more water if you like a thinner soup.

Kale and Ginger Soup Recipe
(adapted from Heidi Swanson’s Green Soup with Ginger)

2 sweet potatoes, peeled and chopped
1 knob of ginger, peeled and chopped
2 red onions, chopped
2 bunches of kale, coarsely chopped
~3 cups vegetable broth (I use this homemade bouillon)
squirt of lemon juice
olive oil

Cook the potatoes, ginger, and onion in oil over medium heat until they start to soften and brown, about 10 minutes. Cover with boiling water, stir in two scoops of bouillon, and bring up to a simmer. Once simmering, add in kale a little at a time, since it will shrink down and make room for itself. Simmer with lid on for 10 minutes, stir, then give it a few more minutes without the lid on. Stir in lemon juice, blend with an immersion blender, and enjoy.

Watch on YouTube:

What’s for dinner tonight?

Finally made baked chick peas with a recipe from Michelle (plus cayenne and Ricochet Robots).

Finally made baked chick peas with a recipe from Michelle (plus cayenne and Ricochet Robots).

xoxo-cooks:

While visiting Stockholm last month, we often went to the konditori to get desserts and loaves of rye bread. One of my top dessert choices was chokladbollar, so I was surprised to learn that this classy snack is basically the Swedish equivalent to no-bake cookies. 

Swedish Chocolate Balls (chokladbollar) Recipe

2 cups old fashioned oats
1/2 cup sugar
1/3 cup cocoa powder
1/2 cup butter, cut into pieces
2 tablespoons coffee
1/2 teaspoon vanilla extract
30 g dark chocolate, melted (we used mint flavor, which was good)
1/2 cup coconut flakes

Chop up the oats in a food processor or using an immersion blender (which surprisingly works great), so it’s almost a powder. Stir in sugar, cocoa powder, and butter, and process some more (if you don’t have a food processor, use two butter knives to repeatedly slice it all up until the butter is in small crumbles).

Add vanilla and coffee, and process or stir some more.

Pour in the melted chocolate and mix a bit more. The consistency should be crumbly like a pie crust—get your hands in there and form it into a ball, even if you don’t think it will work. Roll into small balls.

Pour coconut on a plate, and roll each ball in it until coated. Refrigerate for an hour then enjoy.

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Wishing I had some of these packed in my lunch today.

How to open a can without a can opener.

“I did wash the screwdriver first. Don’t worry.” —CR

How to open a can without a can opener.

“I did wash the screwdriver first. Don’t worry.” —CR