The post The Best Avocado Toast Recipe You’ll Ever Try appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 slices whole-grain bread
- 1 avocado
- A drizzle of tahini
- Salt
- Garlic powder
- 1 tomato
- 1 lemon (optional)
Instructions:
- Toast your bread. It should be nice and golden brown.
- Cut your avocado in half and remove the pit. Use a spoon to scoop out the avocado flesh into a medium sized bowl. Add salt and garlic powder to taste.
- Use a fork or a potato masher to mash up the avocado. If the avocado isn’t very ripe and needs help getting soft, you can add a squeeze of lemon juice.
- Use your fork to spread your avocado evenly onto your bread slices, covering it all the way up to the edges.
- Slice the tomato into thin slices. Add them on top of the avocado.
- Drizzle tahini over top of both slices.
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]]>The post Tips for Improvising Recipes appeared first on foodisinthehouse.com.
]]>Get Technical
What will probably help you the most when it comes to improvising recipes is having a solid foundation of cooking skills to lean on. Get curious and learn about different techniques, ingredients, and flavor combinations. This will give you the information and abilities you need to flourish even without a recipe.
Switch it Up
Knowing when you can switch out one type of bean for another, a vegan substitute for a dairy one, and a certain type of vegetable for another one is important knowledge when it comes to kitchen improv. That way, you can work with what you have in your kitchen.
Don’t Be Scared to Make Mistakes
Sometimes, a recipe you’re improvising is going to turn out a little weird or even bad. Who cares? It’s inevitable, even if you worry a lot and play it extra safe in the kitchen. So you might as well take risks and try new things. Worst case scenario, you can always order a pizza.
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]]>The post Looking for a New Baking Challenge? Try Kransekage appeared first on foodisinthehouse.com.
]]>Ingredients:
- 500 grams marzipan
- 80 grams granulated sugar
- 20 grams powdered sugar
- 1 1/2 egg whites
- Water
Instructions:
- Preheat your oven to 375 degrees Fahrenheit.
- Add your marzipan to a medium-sized mixing bowl.
- In a small bowl on the side, mix together your granulated sugar, powdered sugar, and egg whites until the sugar is completely dissolved.
- Add your egg mixture to your marzipan and combine into a sticky dough.
- Roll your dough into logs about half an inch in diameter. Note that the dough is very sticky, so you can use water or sugar on your hands to keep things less messy.
- Shape the dough into 10 rings of increasingly smaller sizes, leaving a bit of dough to form a small ball to put on top. Place your rings on parchment paper on as many baking sheets as it takes and bake for 10-12 minutes, or until just barely golden. Note that you might have to take some of the smaller rings out earlier than the larger ones, which can take more time.
- Combine powdered sugar and water to create a thick icing. Once your rings are all baked, use the icing to ice each ring in a zig-zag pattern. Let the icing set completely before stacking the rings largest to smallest and topping with the little dough ball.
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]]>The post How to Make Israel’s Favorite Orange Soup appeared first on foodisinthehouse.com.
]]>Ingredients
- Squash
- Sweet potato
- Carrots
- Potato
- Garlic
- Ginger
- Onion
- Oil
Directions
Start by dicing your onion. Heat up a pot over medium heat and add oil. Once the oil is warm, add the diced onions and cook until caramelized, about 20 minutes. While they cook, prep your other veggies by grating your ginger and cutting the squash, sweet potato, carrots, and potato into evenly-sized cubes.
Add a few cloves of garlic to the pot, followed by the grated ginger. Stir and cook for a minute or two. Then add the rest of your cubed vegetables and mix. You’ll want your pot to be mostly full of veggies. Then add water until it just covers the vegetables.
Bring your water to a boil, cover, and simmer for about an hour or until all of the vegetables are quite soft. Next, you can blend up your soup using either an immersion blender or by putting it in a blender.
Serve and enjoy!
π
½π
ΈπThe post How to Make Israel’s Favorite Orange Soup appeared first on foodisinthehouse.com.
]]>The post Try This Vegan Version of Russian Golubtsi appeared first on foodisinthehouse.com.
]]>Ingredients
- 2 cups uncooked rice
- 1 cabbage
- 1 package vegan beef crumbles, whatever brand you prefer
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 6 carrots
- 1 jar tomato sauce
- Olive oil
- Salt
- Garlic powder
- Basil
- Oregano
- 1/4 cup white vinegar
Instructions
- Prepare 2 cups of uncooked rice according to the package instructions. Using a rice cooker is the easiest method if you have one.
- Fill a large stock pot with water. Bring to a boil. Add 1/2 tablespoon salt and vinegar.
- Put the cabbage in the boiling water and let cook. When the leaves turn soft and yellow, remove the cabbage and let cool.
- In a large bowl, mix defrosted vegan beef with cooked rice.
- Place a medium saucepan over medium high heat. Add olive oil. Add 4 grated carrots. Saute for a few minutes. Add half the tomato sauce. Cook two more minutes.
- Add the carrot and tomato mixture to the beef and rice mixture.
- In a small bowl, mix flaxseed with 5 tablespoons water. Add to the filling. Combine everything.
- One at a time, place a cabbage leaf on your working surface. Remove the rough stem portion with a knife.
- Place filling inside each cabbage leaf and roll. Continue until you’ve used all the filling.
- In the same medium saucepan from earlier, heat olive oil. Cook 2 grated carrots until soft. Season with salt, garlic powder, basil, and oregano. Add the rest of the tomato sauce. Saute one minute.
- Place each of the cabbage rolls in a dutch oven or wide pan. Pour the carrot tomato sauce over top. Add enough water to almost cover the cabbage rolls.
- Bring cabbage rolls to a boil. Turn down the heat, cover, and simmer for 40 minutes.
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]]>The post You Have to Try These Valentine’s Day Cocktails appeared first on foodisinthehouse.com.
]]>Blood Orange Cocktail
This blood orange cocktail recipe from Right Back Spatula is refreshing, tart, and a beautiful reddish-pink color. It doesn’t have a particular name just yet, but we’re in favor of “Blood Orange Crush.”
Love Potion No. 9 Sparkling Cherry Spritzer
Eating by Elaine’s Love Potion No. 9 Sparkling Cherry Spritzer is perfect for Valentine’s Day. Between the yummy raspberries, the fresh lime, the fruity flavor, and the gorgeous way that it looks, it’ll have your face resembling a heart-eye emoji.
Lady in Red
For a sophisticated, flirty cocktail that just screams “romance”, try Barman Academy’s Lady in Red recipe. Made with gin, lemon juice, raspberry syrup, and garnished with a fresh raspberry, this drink sure gets our hearts racing.
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]]>The post 3 Fermented Recipes to Make Your Gut Happy appeared first on foodisinthehouse.com.
]]>Not only can fermentation make delicious foods, but it can also make incredibly healthy foods, as the healthy bacteria in these foods are super good for the health and balance of your gut microbiome. In fact, we’d go so far as to say that a healthy diet should have fermented foods in it. So to help you get some of those into your recipe rotation, here are three yummy fermented recipes we recommend.
Chao
Chao, also called tofu cheese, is tofu fermented for about a month in a brine made of water, salt, and rice wine. It tastes spicy and salty, almost like blue cheese, making it a great vegan cheese alternative. Check out Full of Plants’ recipe for it here.
Fermented Ginger in Honey
With all of the health benefits of honey, ginger, and fermentation, this fermented honey ginger recipe is basically a superfood. Plus, it tastes super yummy in salads, smoothies, and desserts.
Fermented Onions
Fermented (otherwise called pickled) onions are really easy to make and still have all of the health and flavor benefits of fermented food. Use them in salads and sandwiches to add a major punch of flavor.
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]]>The post Chocolate Sausage is Much Yummier Than it Sounds appeared first on foodisinthehouse.com.
]]>Ingredients
- 14 ounces of tea cookies
- 1 1/2 cups walnuts
- 1 egg
- 1 3/4 sticks butter
- 1 cup sugar
- 2 tablespoons baking cocoa
- 1/2 hot milk
Instructions
- Use a rolling pin or a food processor to grind the cookies and nuts into a crumbly texture.
- In a large bowl, mix cookie crumbs, ground walnuts, and the egg.
- In a saucepan, heat up butter. Add the milk, sugar, and cocoa. Stir until combined and continue heating until everything is evenly heated.
- Pour the liquid mixture into the bowl with the cookie and walnut mixture.
- Stir until combined into a relatively solid dough.
- Place clear plastic wrap onto your counter. On the plastic wrap, place dough in a roughly cylindrical shape. Using the plastic wrap to help you, roll until the dough is formed into an even log resembling a sausage. Wrap in the plastic wrap and cool in the freezer. You may have enough dough to make more than one “sausage.”
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]]>The post How to Make Risalamande appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 cup rice – preferably arborio
- 1 1/4 cup water
- 4 cups milk
- A pinch of salt
- 1 lemon
- 3/8 cup sugar
- 1/2 cup almonds
- 2 cups heavy whipping cream
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract
- 1 1/2 cup cherries
- 1 tablespoon cornstarch
- 1 tablespoon butter
Directions
- First, make the rice pudding. Bring one cup of rice, salt, the zest of a lemon, two tablespoons sugar, and one and a 1/4 cup water to a boil. After it boils for a few minutes, add in four cups of milk. Boil again. Reduce the heat, cover, and simmer for half an hour, stirring occasionally. Stir in chopped almonds.
- Let the rice pudding cool for several hours.
- Meanwhile, prepare the cherry sauce. Put cherries with water in a saucepan. Add 1/4 cup sugar, butter, and lemon juice. Bring to a boil, reduce the heat, and simmer for three minutes. Add in cornstarch and stir until the sauce thickens, about one minute. Stir in almond extract.
- Finally, make the cream. Beat the heavy whipping cream until thick. Add sugar, vanilla bean paste, and almond extract. Beat until stiff peaks form.
- Now to put it all together! Stir the cream into the room temperature rice pudding. Pour the warm cherry sauce over top. Enjoy!
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]]>The post The Best Roasted Carrot Recipe You’ll Ever Try appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 pound carrots
- 3 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon crushed red pepper flakes
- Salt to taste
Directions
- Preheat your oven to 400 degrees. Line a baking sheet with foil. Cut your carrots into 3-inch pieces, cutting on the diagonal if you want to be fancy.
- Spread the cut carrots out on your baking sheet. Top with melted butter, brown sugar, maple syrup, and red pepper flakes. Toss to combine and then sprinkle some salt on top.
- Bake the carrots until brown around the edges. This can take up to an hour, but keep checking your carrots every 20 minutes or so to give them a quick toss and see their status. They’ll be done once they’re super tender.
- Take them out, let cool a bit, and serve, adding another sprinkle of salt if desired.
The post The Best Roasted Carrot Recipe You’ll Ever Try appeared first on foodisinthehouse.com.
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