Emily C, Author at foodisinthehouse.com foodisinthehouse.com Thu, 14 Mar 2024 16:18:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png Emily C, Author at foodisinthehouse.com 32 32 Fun Easter Recipes To Make All Season Long https://foodisinthehouse.com/fun-easter-recipes-to-make-all-season-long/ Fri, 15 Mar 2024 08:01:00 +0000 https://foodisinthehouse.com/?p=28388 Spring has nearly sprung, and if there’s one thing we’re looking forward to (other than warmer weather, that is), it’s the opportunity to stuff our faces with neon pink marshmallows and chocolate peanut butter eggs. The bright colors and new life that this time of year brings serve as great inspiration for Easter treats, though […]

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]]> Spring has nearly sprung, and if there’s one thing we’re looking forward to (other than warmer weather, that is), it’s the opportunity to stuff our faces with neon pink marshmallows and chocolate peanut butter eggs. The bright colors and new life that this time of year brings serve as great inspiration for Easter treats, though there’s a good chance we’ll continue making these goodies all season long. Read on for some of our favorite Easter dessert recipes.

Toasted Marshmallow Peeps Milkshakes

Peeps are the candy corn of commercial Easter confections: you either love them or you hate them, there is no in-between. Those who happen to fall into the first group are sure to enjoy a sweet and simple milkshake like the one shared by Shared Appetite. Just pop a few Peeps in the oven to toast and then combine with the remaining ingredients in a blender.

Vegan Creme Eggs

Cadbury Creme Eggs are an Easter staple, but as their name would suggest, not exactly vegan-friendly. If you’re a fan of this classic treat but prefer to avoid dairy, you can easily make your own plant-based version with this recipe from The Little Blog of Vegan. They’re easy to whip up with only six ingredients and just as indulgent as the real thing.

Bunny Bark

We love peppermint bark at Christmas, so why not make the tradition part of our Easter celebrations, as well? This recipe by Sally’s Baking Addiction uses both semi-sweet and white chocolate as a base and can be made with almost any Easter candy you have on hand—M&M’s, speckled eggs, or even pretzel pieces.

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]]> Important Things to Know About Cooking With Wine https://foodisinthehouse.com/important-things-to-know-about-cooking-with-wine/ Thu, 07 Mar 2024 16:01:00 +0000 https://foodisinthehouse.com/?p=28410 We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any […]

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]]> We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any recipe from good to great, enhancing flavor and aroma as well as tenderizing proteins. Having said that, it’s essential to choose the right variety for your dish and add it at the proper time. Read on to learn more.

Quality & Type

Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.

Alcohol Content

You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.

Timing

The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.

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]]> How to Make Vegan Shakshuka https://foodisinthehouse.com/how-to-make-vegan-shakshuka/ Fri, 01 Mar 2024 08:51:00 +0000 https://foodisinthehouse.com/?p=28322 Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a […]

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]]> Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a few simple swaps, you can easily make your own plant-based version without sacrificing flavor or nutrition. Here’s how we like to make it.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 200g firm tofu, crumbled
  • Optional: Red chili flakes, for heat

Instructions:

  1. Heat the olive oil in a large skillet or pan over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the diced bell pepper and cook for another 5 minutes until softened.
  5. Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
  6. Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
  7. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  8. Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
  9. Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
  10. Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
  11. Serve hot with some crusty bread or pita on the side. Enjoy!

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]]> Winter’s Not Over Yet! Cozy Up with This Spiced Chai Latte Any Time of Year https://foodisinthehouse.com/winters-not-over-yet-cozy-up-with-this-spiced-chai-latte-any-time-of-year/ Tue, 27 Feb 2024 12:14:00 +0000 https://foodisinthehouse.com/?p=28293 We’re well into winter, and even though Punxsutawney Phil did not see his shadow, we’re hesitant to get excited for warm weather just yet. Until spring finally makes an appearance, we’ll be spending the bulk of our time indoors, curled up under a blanket with a warm, cozy beverage. Hot chocolate, coffee, and green tea […]

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]]> We’re well into winter, and even though Punxsutawney Phil did not see his shadow, we’re hesitant to get excited for warm weather just yet. Until spring finally makes an appearance, we’ll be spending the bulk of our time indoors, curled up under a blanket with a warm, cozy beverage. Hot chocolate, coffee, and green tea are all great, but sometimes we like to mix things up with a more flavorful sweet and spicy chai latte. Read on for our go-to recipe.

Ingredients:

  • 1 cup water
  • 1 black tea bag
  • ½ cup milk of your choice
  • 1 tablespoon liquid sweetener of your choice (we like maple syrup)
  • ½  teaspoon ground cinnamon
  • ¼  teaspoon ground ginger
  • ⅛  teaspoon ground cardamom
  • ⅛  teaspoon ground cloves
  • ⅛  teaspoon ground nutmeg
  • ⅛  teaspoon black pepper (optional, adds a bit of heat)
  • Cinnamon stick (for garnish)

Instructions:

  1. In a saucepan, bring water to a boil. 
  2. Add the tea bag to the boiling water and allow it to steep for about 5 minutes. If you prefer a stronger tea flavor, you can leave it for a little longer.
  3. While the tea is steeping, in another small saucepan, heat the milk over medium heat. Do not let it boil; just heat it until it’s hot.
  4. Once the tea has steeped to your liking, remove the tea bags.
  5. Add the sweetener to the brewed tea and stir until dissolved.
  6. Add all of the spices and stir well to combine. Simmer for an additional 2-3 minutes.
  7. Pour the hot, spiced tea into a mug, leaving some space at the top.
  8. Pour the hot milk into the mug over the spiced tea. 
  9. Optionally, you can top your latte with a sprinkle of ground cinnamon or give it a stir with a cinnamon stick. 
  10. Enjoy!

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]]> Substitutes for the Most Common Ingredients https://foodisinthehouse.com/substitutes-for-the-most-common-ingredients/ Thu, 22 Feb 2024 16:55:00 +0000 https://foodisinthehouse.com/?p=28255 We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the […]

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]]> We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the entire dish. When time is of the essence and a trip to the store is not an option, we’ve got little choice but to work with what we’ve got. Fortunately, it’s usually possible to rescue a recipe by substituting other common household ingredients. Here are a few top swaps.

Soy Sauce

Soy sauce is often used to provide flavor and salt, especially in Asian dishes or those in need of a savory bite. Salt alone just isn’t the same, but in a pinch, Worcestershire sauce can be an effective substitute. Just mix ¼ cup of Worcestershire with about a tablespoon of water, then add the same amount to your recipe that you would have soy sauce.

Eggs

Eggs can serve a variety of purposes in cooking, so the most appropriate substitute for eggs will depend on what you’re making. For baked goods, half a banana or ¼ cup of unsweetened applesauce per egg will do the trick, while ¼ cup of silken tofu or 3 tablespoons of mayonnaise may be better for savory dishes.

Baking Powder

Fun fact: baking powder contains baking soda, but baking soda does not contain baking powder. The next time you find yourself fresh out of BP, know that you can easily make your own by blending 1 part baking soda with 2 parts cream of tartar or white vinegar. The combination of baking powder and acid generates carbon dioxide, which provides a leavening effect when added to baked goods.

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]]> How to Make Your Own Sourdough Starter https://foodisinthehouse.com/how-to-make-your-own-sourdough-starter/ Wed, 14 Feb 2024 16:57:00 +0000 https://foodisinthehouse.com/?p=28179 Bread is a deceptively simple thing. Its short list of everyday ingredients and widespread role as a dietary staple make it easy to overlook as mundane, but the truth is that a few specific factors can turn what would otherwise be a flavorless white sponge into an aromatic masterpiece of panary perfection. Choosing the right […]

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]]> Bread is a deceptively simple thing. Its short list of everyday ingredients and widespread role as a dietary staple make it easy to overlook as mundane, but the truth is that a few specific factors can turn what would otherwise be a flavorless white sponge into an aromatic masterpiece of panary perfection. Choosing the right leavening agent is especially important—store bought yeast will work in a pinch, but you’ll get a much more complex, flavorful loaf by using a sourdough starter instead. Here’s how to make one. 

Ingredients

  • Whole wheat flour
  • All-purpose flour
  • Filtered water

Instructions

Day 1: Create Your Starter

  • Mix 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup filtered water in a container.
  • Cover loosely and let it sit at room temperature for 24 hours.

Day 2: First Feeding

  • Discard half of the starter.
  • Add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup water.
  • Mix and let sit for 24 hours.

Day 3: Second Feeding

  • Discard half of the starter.
  • Add 1/2 cup all-purpose flour and 1/2 cup water.
  • Mix and let sit for 24 hours.

Days 4-7: Daily Feedings

  • Repeat the feeding process daily, maintaining a 1:1:1 ratio.
  • Your starter should double in size within 4-6 hours after each feeding.

Maintaining Your Starter

  • Store your starter in the refrigerator and feed it weekly at regular times.
  • For baking, you can use your starter straight from the fridge, but for best results, take it out, feed it, and allow it to sit at room temperature for at least 4 hours first.

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]]> Pizza-Inspired Recipes Everyone Will Love https://foodisinthehouse.com/pizza-inspired-recipes-everyone-will-love/ Mon, 29 Jan 2024 08:38:00 +0000 https://foodisinthehouse.com/?p=28047 If there’s one food in the world that transcends borders and is universally beloved for its comfort and convenience, it’s pizza. Versatile, flavorful, and easy to prepare, Americans alone are estimated to consume approximately 3 billion pizzas every year. When dinner time rolls around, pizza is a surefire way to satisfy everyone at the table, […]

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]]> If there’s one food in the world that transcends borders and is universally beloved for its comfort and convenience, it’s pizza. Versatile, flavorful, and easy to prepare, Americans alone are estimated to consume approximately 3 billion pizzas every year. When dinner time rolls around, pizza is a surefire way to satisfy everyone at the table, but as much as we love a fresh, hot pie, sometimes it’s fun to mix things up with some pizza-inspired recipes instead. Here are a few of our favorites.

Pizza Monkey Bread

Monkey bread is a fun and easy snack traditionally made with cinnamon sugar, but this recipe by The Girl Who Ate Everything gives it a savory spin with some garlic butter, cheese, and plenty of pepperoni. We love to put it out as a shareable snack at parties and on game days—with marinara sauce for dipping, of course.

Cheesy Vegan Pizza Beans

Vegans like pizza, too! Minimalist Baker knocks it out of the park with this nutritious and delicious pizza-inspired entrée. Made with cannellini beans and a homemade cashew cheese sauce, it’s filling, flavorful, and oh-so comforting. Enjoy it on its own, or as a dip with some toasted garlic bread.

Pizza Pasta Bake

Half the reason we like to order pizza in the first place is that it’s convenient, but when we’re feeling lazy and don’t want to spend extra money on takeout, this pasta recipe by Salt & Lavender is a great alternative. With just 4 simple ingredients, it takes only 10 minutes to whip up and is really to serve in less than an hour—like delivery, but better.

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]]> How to Make the Perfect Matcha Latte at Home https://foodisinthehouse.com/how-to-make-the-perfect-matcha-latte-at-home/ Tue, 16 Jan 2024 16:03:00 +0000 https://foodisinthehouse.com/?p=27863 Coffee will always hold a special place in our hearts, but sometimes we like to change up our caffeine routine and start our days with a cup of green tea. Matcha, in particular, is a type of powdered green tea made from whole leaves, which, when whisked with hot water and a little steamed milk, […]

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]]> Coffee will always hold a special place in our hearts, but sometimes we like to change up our caffeine routine and start our days with a cup of green tea. Matcha, in particular, is a type of powdered green tea made from whole leaves, which, when whisked with hot water and a little steamed milk, make for a tasty alternative to espresso-based drinks. The best part is, you don’t need any special equipment to prepare your own matcha latte at home. Here’s how we make ours.

Ingredients:

  • 1 teaspoon matcha powder
  • ¼ cup hot water (not boiling)
  • 1 cup milk of your choice
  • 1-2 teaspoons sweetener of your choice (optional)
  • Ice cubes (optional, for an iced matcha latte)

Instructions:

  1. Sift 1 teaspoon of matcha powder into a bowl to remove any clumps.
  2. Pour the hot water into the bowl with the sifted matcha powder. Use a whisk to vigorously whisk the matcha and hot water together in a “W” or “M” motion until the mixture becomes smooth and frothy. To prepare your match the traditional way, you can also try using a bamboo whisk.
  3. For an iced matcha latte, skip to step 4. For a hot latte, heat the milk over medium heat in a small saucepan until it’s warm but not boiling. Alternatively, you can heat the milk in the microwave for 1-2 minutes. 
  4. If you have a milk frother, froth the milk until it becomes creamy and a layer of foam forms on top. If you don’t have a frother, you can achieve a similar effect by vigorously whisking the warm milk or shaking it in a tightly closed jar.
  5. Pour the whisked matcha into a mug over the ice cubes if using. Add the milk over the matcha, holding back the foam with a spoon. If you’re using a sweetener, add it at this point.
  6. Spoon the remaining foam on top of your matcha latte.
  7. Stir gently and enjoy!

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]]> Vegan Alternatives to Chicken Noodle Soup https://foodisinthehouse.com/vegan-alternatives-to-chicken-noodle-soup/ Thu, 04 Jan 2024 14:30:00 +0000 https://foodisinthehouse.com/?p=27734 With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re […]

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]]> With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re a vegan with the sniffles or an omnivore looking to try something new, read on for some plant-based chicken soup alternatives.

Chickpea Noodle Soup

The real reason why chicken noodle soup helps when you’re sick is that chicken contains high levels of tryptophan, which the body uses to make feel-good chemicals like serotonin and melatonin. Luckily, chickpeas also contain plenty of tryptophan of their own. This plant-based take on chicken noodle soup by nutritionist Tasting to Thrive is every bit as comforting as the real thing.

Four Heads of Garlic Soup

Garlic has natural antimicrobial properties that have been shown to support the body’s immune system and protect against infection, but if we’re being honest, we really just like this soup for the taste. Creamy, comforting, and easy to prepare, the creator It Doesn’t Taste Like Chicken describes it as “a cozy blanket for your tastebuds.”

Homemade Vegetable Soup

If an apple a day hasn’t successfully kept the doctor away, perhaps a hot bowl of vegetable soup will. This recipe by Two Peas & Their Pod packs a nutrient-dense punch with 11 different kinds of veggies in a rich tomato broth. Enjoy it as is with a side of toasted bread, or add lentils to amp up the protein.

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]]> Cozy Up With This Vegan Hot Chocolate https://foodisinthehouse.com/cozy-up-with-this-vegan-hot-chocolate/ Fri, 22 Dec 2023 14:09:00 +0000 https://foodisinthehouse.com/?p=27528 ‘Tis the season for hot chocolate, and this winter, we’re taking things up a notch by making ours from scratch. Gone are the days of chalky powdered mixes; with just a few simple ingredients, you, too, can whip up rich, creamy cocoa that’s as easy to make as it is delicious. For our vegan and […]

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]]> ‘Tis the season for hot chocolate, and this winter, we’re taking things up a notch by making ours from scratch. Gone are the days of chalky powdered mixes; with just a few simple ingredients, you, too, can whip up rich, creamy cocoa that’s as easy to make as it is delicious. For our vegan and lactose-intolerant friends, we’ve also decided to rewrite our original recipe—100% dairy-free. Read on to learn how to make it for yourself.

Ingredients:

  • 2 cups unsweetened plant-based milk
  • 3 tablespoons cocoa powder
  • 2-3 tablespoons maple syrup
  • 1/4 cup dairy-free dark chocolate, chopped (at least 70% cocoa)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Heat the almond milk in a saucepan over medium heat. Be careful not to bring it to a boil.
  2. In a medium bowl, whisk the cocoa powder and a small amount of the hot milk to create a paste. Add milk in 1 teaspoon increments until the mixture comes together.
  3. Pour the cocoa paste back into the saucepan with the rest of the hot almond milk and whisk until well combined.
  4. Add the chopped dark chocolate and continue to whisk until the chocolate is fully melted.
  5. Stir in the maple syrup, vanilla extract, and salt. Taste and add more sweetener as needed.
  6. Once the ingredients are well combined and heated through, remove the saucepan from the heat.
  7. Pour hot chocolate into mugs and top with vegan whipped cream, marshmallows, or a sprinkle of cinnamon if desired!

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]]> ersion="1.0" encoding="UTF-8"?> Emily C, Author at foodisinthehouse.com foodisinthehouse.com Thu, 14 Mar 2024 16:18:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png Emily C, Author at foodisinthehouse.com 32 32 Fun Easter Recipes To Make All Season Long https://foodisinthehouse.com/fun-easter-recipes-to-make-all-season-long/ Fri, 15 Mar 2024 08:01:00 +0000 https://foodisinthehouse.com/?p=28388 Spring has nearly sprung, and if there’s one thing we’re looking forward to (other than warmer weather, that is), it’s the opportunity to stuff our faces with neon pink marshmallows and chocolate peanut butter eggs. The bright colors and new life that this time of year brings serve as great inspiration for Easter treats, though […]

The post Fun Easter Recipes To Make All Season Long appeared first on foodisinthehouse.com.

]]> Spring has nearly sprung, and if there’s one thing we’re looking forward to (other than warmer weather, that is), it’s the opportunity to stuff our faces with neon pink marshmallows and chocolate peanut butter eggs. The bright colors and new life that this time of year brings serve as great inspiration for Easter treats, though there’s a good chance we’ll continue making these goodies all season long. Read on for some of our favorite Easter dessert recipes.

Toasted Marshmallow Peeps Milkshakes

Peeps are the candy corn of commercial Easter confections: you either love them or you hate them, there is no in-between. Those who happen to fall into the first group are sure to enjoy a sweet and simple milkshake like the one shared by Shared Appetite. Just pop a few Peeps in the oven to toast and then combine with the remaining ingredients in a blender.

Vegan Creme Eggs

Cadbury Creme Eggs are an Easter staple, but as their name would suggest, not exactly vegan-friendly. If you’re a fan of this classic treat but prefer to avoid dairy, you can easily make your own plant-based version with this recipe from The Little Blog of Vegan. They’re easy to whip up with only six ingredients and just as indulgent as the real thing.

Bunny Bark

We love peppermint bark at Christmas, so why not make the tradition part of our Easter celebrations, as well? This recipe by Sally’s Baking Addiction uses both semi-sweet and white chocolate as a base and can be made with almost any Easter candy you have on hand—M&M’s, speckled eggs, or even pretzel pieces.

The post Fun Easter Recipes To Make All Season Long appeared first on foodisinthehouse.com.

]]> Important Things to Know About Cooking With Wine https://foodisinthehouse.com/important-things-to-know-about-cooking-with-wine/ Thu, 07 Mar 2024 16:01:00 +0000 https://foodisinthehouse.com/?p=28410 We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any […]

The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.

]]> We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any recipe from good to great, enhancing flavor and aroma as well as tenderizing proteins. Having said that, it’s essential to choose the right variety for your dish and add it at the proper time. Read on to learn more.

Quality & Type

Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.

Alcohol Content

You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.

Timing

The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.

The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.

]]> How to Make Vegan Shakshuka https://foodisinthehouse.com/how-to-make-vegan-shakshuka/ Fri, 01 Mar 2024 08:51:00 +0000 https://foodisinthehouse.com/?p=28322 Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a […]

The post How to Make Vegan Shakshuka appeared first on foodisinthehouse.com.

]]> Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a few simple swaps, you can easily make your own plant-based version without sacrificing flavor or nutrition. Here’s how we like to make it.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 200g firm tofu, crumbled
  • Optional: Red chili flakes, for heat

Instructions:

  1. Heat the olive oil in a large skillet or pan over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the diced bell pepper and cook for another 5 minutes until softened.
  5. Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
  6. Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
  7. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  8. Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
  9. Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
  10. Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
  11. Serve hot with some crusty bread or pita on the side. Enjoy!

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]]> Winter’s Not Over Yet! Cozy Up with This Spiced Chai Latte Any Time of Year https://foodisinthehouse.com/winters-not-over-yet-cozy-up-with-this-spiced-chai-latte-any-time-of-year/ Tue, 27 Feb 2024 12:14:00 +0000 https://foodisinthehouse.com/?p=28293 We’re well into winter, and even though Punxsutawney Phil did not see his shadow, we’re hesitant to get excited for warm weather just yet. Until spring finally makes an appearance, we’ll be spending the bulk of our time indoors, curled up under a blanket with a warm, cozy beverage. Hot chocolate, coffee, and green tea […]

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]]> We’re well into winter, and even though Punxsutawney Phil did not see his shadow, we’re hesitant to get excited for warm weather just yet. Until spring finally makes an appearance, we’ll be spending the bulk of our time indoors, curled up under a blanket with a warm, cozy beverage. Hot chocolate, coffee, and green tea are all great, but sometimes we like to mix things up with a more flavorful sweet and spicy chai latte. Read on for our go-to recipe.

Ingredients:

  • 1 cup water
  • 1 black tea bag
  • ½ cup milk of your choice
  • 1 tablespoon liquid sweetener of your choice (we like maple syrup)
  • ½  teaspoon ground cinnamon
  • ¼  teaspoon ground ginger
  • ⅛  teaspoon ground cardamom
  • ⅛  teaspoon ground cloves
  • ⅛  teaspoon ground nutmeg
  • ⅛  teaspoon black pepper (optional, adds a bit of heat)
  • Cinnamon stick (for garnish)

Instructions:

  1. In a saucepan, bring water to a boil. 
  2. Add the tea bag to the boiling water and allow it to steep for about 5 minutes. If you prefer a stronger tea flavor, you can leave it for a little longer.
  3. While the tea is steeping, in another small saucepan, heat the milk over medium heat. Do not let it boil; just heat it until it’s hot.
  4. Once the tea has steeped to your liking, remove the tea bags.
  5. Add the sweetener to the brewed tea and stir until dissolved.
  6. Add all of the spices and stir well to combine. Simmer for an additional 2-3 minutes.
  7. Pour the hot, spiced tea into a mug, leaving some space at the top.
  8. Pour the hot milk into the mug over the spiced tea. 
  9. Optionally, you can top your latte with a sprinkle of ground cinnamon or give it a stir with a cinnamon stick. 
  10. Enjoy!

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]]> Substitutes for the Most Common Ingredients https://foodisinthehouse.com/substitutes-for-the-most-common-ingredients/ Thu, 22 Feb 2024 16:55:00 +0000 https://foodisinthehouse.com/?p=28255 We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the […]

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]]> We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the entire dish. When time is of the essence and a trip to the store is not an option, we’ve got little choice but to work with what we’ve got. Fortunately, it’s usually possible to rescue a recipe by substituting other common household ingredients. Here are a few top swaps.

Soy Sauce

Soy sauce is often used to provide flavor and salt, especially in Asian dishes or those in need of a savory bite. Salt alone just isn’t the same, but in a pinch, Worcestershire sauce can be an effective substitute. Just mix ¼ cup of Worcestershire with about a tablespoon of water, then add the same amount to your recipe that you would have soy sauce.

Eggs

Eggs can serve a variety of purposes in cooking, so the most appropriate substitute for eggs will depend on what you’re making. For baked goods, half a banana or ¼ cup of unsweetened applesauce per egg will do the trick, while ¼ cup of silken tofu or 3 tablespoons of mayonnaise may be better for savory dishes.

Baking Powder

Fun fact: baking powder contains baking soda, but baking soda does not contain baking powder. The next time you find yourself fresh out of BP, know that you can easily make your own by blending 1 part baking soda with 2 parts cream of tartar or white vinegar. The combination of baking powder and acid generates carbon dioxide, which provides a leavening effect when added to baked goods.

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]]> How to Make Your Own Sourdough Starter https://foodisinthehouse.com/how-to-make-your-own-sourdough-starter/ Wed, 14 Feb 2024 16:57:00 +0000 https://foodisinthehouse.com/?p=28179 Bread is a deceptively simple thing. Its short list of everyday ingredients and widespread role as a dietary staple make it easy to overlook as mundane, but the truth is that a few specific factors can turn what would otherwise be a flavorless white sponge into an aromatic masterpiece of panary perfection. Choosing the right […]

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]]> Bread is a deceptively simple thing. Its short list of everyday ingredients and widespread role as a dietary staple make it easy to overlook as mundane, but the truth is that a few specific factors can turn what would otherwise be a flavorless white sponge into an aromatic masterpiece of panary perfection. Choosing the right leavening agent is especially important—store bought yeast will work in a pinch, but you’ll get a much more complex, flavorful loaf by using a sourdough starter instead. Here’s how to make one. 

Ingredients

  • Whole wheat flour
  • All-purpose flour
  • Filtered water

Instructions

Day 1: Create Your Starter

  • Mix 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup filtered water in a container.
  • Cover loosely and let it sit at room temperature for 24 hours.

Day 2: First Feeding

  • Discard half of the starter.
  • Add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup water.
  • Mix and let sit for 24 hours.

Day 3: Second Feeding

  • Discard half of the starter.
  • Add 1/2 cup all-purpose flour and 1/2 cup water.
  • Mix and let sit for 24 hours.

Days 4-7: Daily Feedings

  • Repeat the feeding process daily, maintaining a 1:1:1 ratio.
  • Your starter should double in size within 4-6 hours after each feeding.

Maintaining Your Starter

  • Store your starter in the refrigerator and feed it weekly at regular times.
  • For baking, you can use your starter straight from the fridge, but for best results, take it out, feed it, and allow it to sit at room temperature for at least 4 hours first.

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]]> Pizza-Inspired Recipes Everyone Will Love https://foodisinthehouse.com/pizza-inspired-recipes-everyone-will-love/ Mon, 29 Jan 2024 08:38:00 +0000 https://foodisinthehouse.com/?p=28047 If there’s one food in the world that transcends borders and is universally beloved for its comfort and convenience, it’s pizza. Versatile, flavorful, and easy to prepare, Americans alone are estimated to consume approximately 3 billion pizzas every year. When dinner time rolls around, pizza is a surefire way to satisfy everyone at the table, […]

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]]> If there’s one food in the world that transcends borders and is universally beloved for its comfort and convenience, it’s pizza. Versatile, flavorful, and easy to prepare, Americans alone are estimated to consume approximately 3 billion pizzas every year. When dinner time rolls around, pizza is a surefire way to satisfy everyone at the table, but as much as we love a fresh, hot pie, sometimes it’s fun to mix things up with some pizza-inspired recipes instead. Here are a few of our favorites.

Pizza Monkey Bread

Monkey bread is a fun and easy snack traditionally made with cinnamon sugar, but this recipe by The Girl Who Ate Everything gives it a savory spin with some garlic butter, cheese, and plenty of pepperoni. We love to put it out as a shareable snack at parties and on game days—with marinara sauce for dipping, of course.

Cheesy Vegan Pizza Beans

Vegans like pizza, too! Minimalist Baker knocks it out of the park with this nutritious and delicious pizza-inspired entrée. Made with cannellini beans and a homemade cashew cheese sauce, it’s filling, flavorful, and oh-so comforting. Enjoy it on its own, or as a dip with some toasted garlic bread.

Pizza Pasta Bake

Half the reason we like to order pizza in the first place is that it’s convenient, but when we’re feeling lazy and don’t want to spend extra money on takeout, this pasta recipe by Salt & Lavender is a great alternative. With just 4 simple ingredients, it takes only 10 minutes to whip up and is really to serve in less than an hour—like delivery, but better.

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]]> How to Make the Perfect Matcha Latte at Home https://foodisinthehouse.com/how-to-make-the-perfect-matcha-latte-at-home/ Tue, 16 Jan 2024 16:03:00 +0000 https://foodisinthehouse.com/?p=27863 Coffee will always hold a special place in our hearts, but sometimes we like to change up our caffeine routine and start our days with a cup of green tea. Matcha, in particular, is a type of powdered green tea made from whole leaves, which, when whisked with hot water and a little steamed milk, […]

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]]> Coffee will always hold a special place in our hearts, but sometimes we like to change up our caffeine routine and start our days with a cup of green tea. Matcha, in particular, is a type of powdered green tea made from whole leaves, which, when whisked with hot water and a little steamed milk, make for a tasty alternative to espresso-based drinks. The best part is, you don’t need any special equipment to prepare your own matcha latte at home. Here’s how we make ours.

Ingredients:

  • 1 teaspoon matcha powder
  • ¼ cup hot water (not boiling)
  • 1 cup milk of your choice
  • 1-2 teaspoons sweetener of your choice (optional)
  • Ice cubes (optional, for an iced matcha latte)

Instructions:

  1. Sift 1 teaspoon of matcha powder into a bowl to remove any clumps.
  2. Pour the hot water into the bowl with the sifted matcha powder. Use a whisk to vigorously whisk the matcha and hot water together in a “W” or “M” motion until the mixture becomes smooth and frothy. To prepare your match the traditional way, you can also try using a bamboo whisk.
  3. For an iced matcha latte, skip to step 4. For a hot latte, heat the milk over medium heat in a small saucepan until it’s warm but not boiling. Alternatively, you can heat the milk in the microwave for 1-2 minutes. 
  4. If you have a milk frother, froth the milk until it becomes creamy and a layer of foam forms on top. If you don’t have a frother, you can achieve a similar effect by vigorously whisking the warm milk or shaking it in a tightly closed jar.
  5. Pour the whisked matcha into a mug over the ice cubes if using. Add the milk over the matcha, holding back the foam with a spoon. If you’re using a sweetener, add it at this point.
  6. Spoon the remaining foam on top of your matcha latte.
  7. Stir gently and enjoy!

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]]> Vegan Alternatives to Chicken Noodle Soup https://foodisinthehouse.com/vegan-alternatives-to-chicken-noodle-soup/ Thu, 04 Jan 2024 14:30:00 +0000 https://foodisinthehouse.com/?p=27734 With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re […]

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]]> With winter officially upon us, cold and flu season is in full swing. When it’s chilly outside and we’re under the weather, there are few things more comforting than a hot bowl of soup. Chicken noodle is considered the gold standard for a reason, but what about those who don’t eat animal products? Whether you’re a vegan with the sniffles or an omnivore looking to try something new, read on for some plant-based chicken soup alternatives.

Chickpea Noodle Soup

The real reason why chicken noodle soup helps when you’re sick is that chicken contains high levels of tryptophan, which the body uses to make feel-good chemicals like serotonin and melatonin. Luckily, chickpeas also contain plenty of tryptophan of their own. This plant-based take on chicken noodle soup by nutritionist Tasting to Thrive is every bit as comforting as the real thing.

Four Heads of Garlic Soup

Garlic has natural antimicrobial properties that have been shown to support the body’s immune system and protect against infection, but if we’re being honest, we really just like this soup for the taste. Creamy, comforting, and easy to prepare, the creator It Doesn’t Taste Like Chicken describes it as “a cozy blanket for your tastebuds.”

Homemade Vegetable Soup

If an apple a day hasn’t successfully kept the doctor away, perhaps a hot bowl of vegetable soup will. This recipe by Two Peas & Their Pod packs a nutrient-dense punch with 11 different kinds of veggies in a rich tomato broth. Enjoy it as is with a side of toasted bread, or add lentils to amp up the protein.

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]]> Cozy Up With This Vegan Hot Chocolate https://foodisinthehouse.com/cozy-up-with-this-vegan-hot-chocolate/ Fri, 22 Dec 2023 14:09:00 +0000 https://foodisinthehouse.com/?p=27528 ‘Tis the season for hot chocolate, and this winter, we’re taking things up a notch by making ours from scratch. Gone are the days of chalky powdered mixes; with just a few simple ingredients, you, too, can whip up rich, creamy cocoa that’s as easy to make as it is delicious. For our vegan and […]

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]]> ‘Tis the season for hot chocolate, and this winter, we’re taking things up a notch by making ours from scratch. Gone are the days of chalky powdered mixes; with just a few simple ingredients, you, too, can whip up rich, creamy cocoa that’s as easy to make as it is delicious. For our vegan and lactose-intolerant friends, we’ve also decided to rewrite our original recipe—100% dairy-free. Read on to learn how to make it for yourself.

Ingredients:

  • 2 cups unsweetened plant-based milk
  • 3 tablespoons cocoa powder
  • 2-3 tablespoons maple syrup
  • 1/4 cup dairy-free dark chocolate, chopped (at least 70% cocoa)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Heat the almond milk in a saucepan over medium heat. Be careful not to bring it to a boil.
  2. In a medium bowl, whisk the cocoa powder and a small amount of the hot milk to create a paste. Add milk in 1 teaspoon increments until the mixture comes together.
  3. Pour the cocoa paste back into the saucepan with the rest of the hot almond milk and whisk until well combined.
  4. Add the chopped dark chocolate and continue to whisk until the chocolate is fully melted.
  5. Stir in the maple syrup, vanilla extract, and salt. Taste and add more sweetener as needed.
  6. Once the ingredients are well combined and heated through, remove the saucepan from the heat.
  7. Pour hot chocolate into mugs and top with vegan whipped cream, marshmallows, or a sprinkle of cinnamon if desired!

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