The post Go Nuts For This Peanut-Dressed Salad appeared first on foodisinthehouse.com.
]]>Ingredients
- ½ head of cabbage, chopped (or ¼ head white cabbage, ¼ head red cabbage)
- 3 scallions, finely sliced
- 1 large carrot
- ⅔ cup peanuts, peeled and halved
- 2 ribs of celery
- 2 cloves of garlic, minced
- 1 tablespoon fresh or dry ginger
- 2 tablespoons peanut butter
- 2 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- Juice of ½ lemon
- 1 tablespoon sesame oil
Directions
Finely cut the cabbage lengthwise, before chopping the scallions, celery, and peanuts. Using a peeler, slice the carrot into ribbons, or just chop it into halves with a knife. Coat the vegetables with sesame oil and toss. To make the dressing, mince or press the garlic and ginger before combining them with teriyaki, peanut butter, soy sauce, and lemon juice. Finally, add the dressing to the salad, and serve fresh.
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]]>The post 3 Delicious Ways to Use a Spiralizer appeared first on foodisinthehouse.com.
]]>Zucchini Pasta Marinara
The most famous way to use spiralized zucchini is as a noodle substitute. To avoid the zucchini watering too much, make sure not to overcook it.
Ingredients:
- 3 zucchinis, spiralized
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon olive oil
- ½ cup mozzarella cheese
Directions:
Heat a pan with olive oil on medium-high heat, adding the garlic. Then, pour in tomato sauce and spice it with basil, oregano, salt, and pepper. Once the sauce has heated up, add the spiralized zucchini to the mix, add the mozzarella, and cook for 2-3 minutes. Serve hot, and enjoy.
Sweet Potato Sesame Noodles
Sweet potato is definitely a more difficult vegetable to spiralize but can be done easily with a bit of elbow grease once it’s peeled. Due to its sweet flavor, it makes for a delicious noodle substitute in Asian cuisine.
Ingredients:
- 1 sweet potato, peeled
- 3 scallions
- 2 cloves of garlic
- ½ tablespoon crushed ginger
- ¼ cup sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoon teriyaki sauce
Directions:
Heat oil in a pan on medium heat, then add the sweet potato. Leave it to cook until soft, then add the ginger and garlic, finely minced. Once fragrant, add soy and teriyaki sauces and leave the flavors to combine for approximately 5 more minutes. When plating, garnish with sesame seeds, preferably toasted, and sliced scallions.
Spiral Salad
A spiralizer is even perfect in a raw dish, with no need to whip out a skillet and run the risk of spiralizing too little vegetables. For this method, spiralize a carrot and a cucumber, alongside assorted sliced vegetables. Add some nuts and dried fruit for an extra crunch, and dress with garlic, lemon, and vinaigrette. Serve immediately, and enjoy.
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]]>The post Homemade French Vanilla Ice Cream appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 ½ cup heavy cream
- 1 ½ cup milk
- ½ tablespoon vanilla extract
- 4 large egg yolks
- ⅛ teaspoon salt
- ⅔ cup granulated sugar
- 1 cup crushed sandwich cookies (optional)
Directions
Put a metal bowl that will hold the ice cream in the refrigerator at least the night before making the dessert. In a saucepan, heat the milk, heavy cream, vanilla, and salt, and bring to a simmer. While the milk mixture simmers, separate the egg yolks from the whites and mix them in a bowl thoroughly with the sugar until combined. Once the milk mixture reaches a simmer, take it off the heat and add the heated mixture to the egg yolk mixture gradually in batches, while constantly stirring. Pour the combined mixture back into the saucepan, and cook it on low heat for no more than 10 minutes. Take it off the heat, and pour the mixture into a bowl.
After the mixture has cooled for approximately 40 minutes, cover it and refrigerate for approximately 2 hours. Once cool, pour into the bowl in the freezer, along with any optional additives such as sandwich cookies or chocolate slices, and churn accordingly. If doing so by hand, mix the contents every 2-3 hours with a rubber spatula before putting it back in the freezer, until the mixture is completely creamy yet frozen- approximately 24 hours later. If using an ice cream maker, churn according to the manufacturer’s instructions. Once the ice cream is churned, place it in a covered container and serve frozen.
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]]>The post Try Out This Low Carb, Gluten-Free Eggplant Parmesan appeared first on foodisinthehouse.com.
]]>Ingredients
- 2 eggplants, sliced lengthwise
- 1 can crushed tomatoes
- ½ tablespoon oregano
- ½ tablespoon basil
- 2 cloves garlic
- ½ cup Shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 egg
- 3 tablespoon minced parsley.
- 2 tablespoon olive oil
- ⅓ tablespoon salt per each eggplant slice
Directions
Cut your eggplant slices lengthwise or into rounds, whichever is preferred in traditional eggplant parmesan. Place each piece on paper towels, and sprinkle a healthy coating of salt over each slice. Leave to dry for at least an hour, in which time the salt will have extracted much of the moisture from the eggplant.
While the eggplant dries, heat a pan greased with olive oil on medium heat, and sautee minced garlic cloves until fragrant, around one minute. Then, add crushed tomatoes, and turn down the heat to a simmer before adding spices: basil, oregano, salt, and pepper. This will serve as the tomato sauce for the eggplant parmesan, so make sure to have it taste to your liking. In a separate bowl, mix 1 egg, ricotta cheese, and parsley until combined.
Once enough time has passed, wipe each eggplant slice down to eradicate the extracted moisture, and line a baking pan layer by layer with the ingredients. Line the bottom of the pan with olive oil before starting with one layer of marinara sauce spread evenly along the bottom, followed by a layer of eggplant slices, and then a layer of the ricotta mixture as well as some parmesan and mozzarella cheese. Repeat layering in this order until all the eggplant slices are in the dish, and finish off with a final layer of cheeses. Bake at 350 degrees Fahrenheit or 175 degrees Celsius for 20-25 minutes, or until the cheese on the top turns golden brown.
The post Try Out This Low Carb, Gluten-Free Eggplant Parmesan appeared first on foodisinthehouse.com.
]]>The post Beer: A Chicken Marinade’s Secret Ingredient appeared first on foodisinthehouse.com.
]]>Ingredients:
- 8 pieces of chicken, light or dark meat
- 1 onion
- Approximately 4-5 cloves garlic
- 1 tablespoon minced parsley
- 1 tablespoon paprika
- 3 tablespoons olive oil
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon pepper
- ⅔ cup of beer or apple cider
Directions:
Finely mince parsley and garlic before combining in a small mixing bowl. Pour the beer in the mixing bowl, alongside salt, pepper, cayenne, paprika, and optionally, a grilled chicken seasoning. Mix the whole marinade until combined. Coat each piece of chicken with some olive oil before placing them in a gallon-sized plastic bag. Pour the marinade into the bag until it’s evenly spread amongst the chicken pieces, and marinate for at least 6 hours.
Once you’re ready to cook, preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius. While the oven heats, chop an onion lengthwise and add it to a heated pan greased with olive oil. Caramelize the onions for approximately 10 minutes. Place the contents of the plastic bag into a baking tray, and lay the caramelized onions on top of the chicken pieces. Let the dish cook for 35-40 minutes for chicken with bones, and 20-30 minutes if boneless. Before the last 10 minutes of cooking time, make sure to take out the dish and pour the chicken’s juices over the top of each piece with a spoon before putting it back in the oven. Serve hot alongside potatoes or rice, and enjoy.
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]]>The post Tips For The Best Chocolate Bark appeared first on foodisinthehouse.com.
]]>The Darker the Better
Dark chocolate isn’t everyone’s ideal flavor, but it yields the best results in this recipe. If you find dark chocolate too bitter, add several tablespoons of granulated sugar to taste before the chopped chocolate starts to melt. If opting for milk chocolate, be extra wary of overheating, and melt at an extremely low temperature.
Two bars’ worth of chocolate should suffice to feed a group, yet one can always melt more. For sugar, start off with 3 tablespoons (if using dark chocolate) and add more to taste.
Slow and Steady Wins the Race
There are several ways to melt chocolate to completion, but an ideal way is over a pot of boiled water. Once the water has boiled, set it to simmer on low heat. Then, place a mixing bowl on top of the water with the chopped chocolate and sugar inside it. With the cool bowl as a barrier between the heat and the chocolate, the ingredients smoothly melt without burning or overheating. Melt for around 7 minutes, stirring occasionally with a rubber spatula, until chocolate and sugar are desirably smooth.
Use a Baking Sheet
We recommend spreading and freezing this dish on a baking sheet, although aluminum foil works as well. Ensure the chocolate meets the edges of your baking sheet or foil, yet spread evenly on all sides of the surface. When preparing toppings, choose wisely; for classic chocolate bark, go with your favorite medley of nuts and dried fruit, spread evenly across the chocolate. For a festive, holiday twist, crumble peppermint candy as a topping instead. The possibilities are endless and bound only by creativity.
The Longer Frozen the Better.
The key to a perfect chocolate bark is patience: the longer it freezes, the better. That’s not to say it has to stay in the freezer all week, but close to 36 hours might suffice. The bark may appear ready after 12 hours, yet should always freeze longer than that in order to properly solidify and not melt upon eating. After it’s frozen long enough, crack into medium-sized pieces and serve cold.
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]]>The post Seasonal Drinks Anyone Can Make At Home appeared first on foodisinthehouse.com.
]]>Double Hot Chocolate
One of the simplest, yet delectable ways to ring in the autumn weather is with a steaming cup of homemade hot chocolate. Ditch the store-bought powder, and instead try this variant with twice the chocolate taste.
Ingredients:
- 2 tablespoons cocoa powder
- 2 squares chocolate (or ¼ cup chocolate chips)
- ⅔ cup of milk (or plant based alternative)
- ½ tablespoon sugar (or more to taste)
- ½ tablespoon vanilla extract (optional)
- 1 cinnamon stick (1 teaspoon crushed cinnamon, optional)
Directions:
Heat up milk of choice in a small saucepan, before adding cocoa powder and sugar into the milk when just warm, stirring slightly until hot. Add the chocolate once the milk heats, and vanilla extract, if desired, stirring until combined. Serve immediately, garnished with whipped cream on top and more chosen toppings. Add cinnamon to the mix for an extra seasonal twist.
@newt hot chocolate
♬ original sound – newt
Pumpkin Latte
This coffee drink packs a serious pumpkin pie flavor, without overwhelming sweetness, perfect for autumn mornings.
Ingredients:
- ½ cup milk (or plant-based alternative)
- ⅓ cup pumpkin puree
- 1 shot espresso
- ½ tablespoon brown (or cane) sugar
- ½ tablespoon vanilla extract
- Approximately 2/3 tablespoon of pumpkin spice: blend of nutmeg, cloves, ginger, allspice, and cinnamon
Directions:
Heat up milk in a saucepan before adding pumpkin puree, until hot. Add sugar, vanilla, and spices before stirring to combine. Pour into a mug of fresh espresso, stir, and enjoy hot.
Iced Pumpkin Latte
If the summer heat is persisting still, enjoy a pumpkin-themed coffee served cold instead. Additionally, this simple drink is made with instant coffee, ideal for those on a budget.
Ingredients:
- 1 heaping tablespoon instant coffee
- 1 tablespoon hot water
- ⅔ cup milk (or plant-based alternative)
- 1 tablespoon brown (or cane) sugar
- Approximately 2/3 tablespoon of pumpkin spice: blend of nutmeg, cloves, ginger, allspice, and cinnamon
- Ice cubes
Directions:
In a tall glass, melt instant coffee, sugar, and spices with hot water until combined. Use brown sugar instead of cane sugar to accentuate the seasonal flavors. Add milk and if still not cold enough, periodically add tablespoons of cold water. Enjoy over ice.
@caffeinication Iced Latte with Instant Coffee is too pretty to drink
♬ original sound – Caffeinication#caffeinication #icedcoffee #coffeeaddict #lucky
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]]>The post The Ultimate Squash-Sweet Potato Comfort Soup appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- 2 carrots, peeled and diced
- 1 onion
- 2 cloves garlic
- Approximately 4 cups of water
- ⅓ can of coconut cream (5 oz)
- 2 tablespoons of tahini paste (optional)
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon dried ginger
- ½ tablespoon cinnamon
- ½ tablespoon allspice
- Salt and pepper to taste
- Approximately 1 tablespoon of olive oil
- Immersion blender or food processor
| Vegan Recipes (@veganbowls)Directions:
- In a large pot, set the heat at medium temperature, then add olive oil. Slice the onion length-wise and mince the garlic cloves before adding both to the hot oil. Sautee until the aromatics are fragrant.
- While the onions and garlic sautee, peel and chop the sweet potato, carrots, and squash. Once the onions are translucent and fragrant, add the rest of the vegetables to sautee for a few minutes in the oil.
- Pour 4 measured cups of water over the vegetables, and add more water by the half-cup depending on preference for a more thin or thick soup. Bring the water to a boil before reducing the mixture to a simmer, covered by a lid, for approximately 25 minutes. Make sure before proceeding to poke a vegetable with a fork to ensure its readiness.
- Plug in an immersion blender beside the pot and blend the vegetables until a thick, yet creamy broth results. If using a food processor or standing blender, simply transfer the soup from the pot to the blender, and then back into the pot once blended. Leaving the heat on the lowest setting, add the coconut cream before adding cinnamon, allspice, curry, cumin, ginger, turmeric, salt, and pepper. The coconut cream should immediately give the soup a change in hue, resulting in a mustard-yellow color rather than a stark orange. Additionally, to add a nutty sesame flavor to the dish as well as some thickness, opt to add raw tahini paste.
- Let the soup simmer uncovered for a few more minutes before removing it from the heat. Garnish with sliced almonds or pine nuts as a final touch, and enjoy.
The post The Ultimate Squash-Sweet Potato Comfort Soup appeared first on foodisinthehouse.com.
]]>The post Turn Extra Cereal Into Delectable Cinnamon Cookies appeared first on foodisinthehouse.com.
]]>Ingredients
- ½ cup butter, softened
- ½ cup cane sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Approximately ⅓ cup cinnamon sugar (combination of cane sugar, brown sugar, and cinnamon)
- ½ cup cinnamon cereal
Directions
Mix flour, baking soda, and salt until combined. In a separate bowl, combine the butter, brown and cane sugars, vanilla, and the egg. Afterward, join all of the ingredients into the same bowl. Once the ingredients are all combined, crush the cereal into small chunks before folding it and the cinnamon sugar into the batter. Feel free to add as much extra cinnamon as desired. Ideally, leave the dough to cool in the freezer for approximately 30 minutes.
When 20 minutes have passed, preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Once the batter has cooled, scoop it onto a baking tray with approximately 2 inches of space between each cookie. Bake for around 10 minutes or until golden brown, and enjoy!
The post Turn Extra Cereal Into Delectable Cinnamon Cookies appeared first on foodisinthehouse.com.
]]>The post Creative Ways To Use Leftover Cabbage appeared first on foodisinthehouse.com.
]]>Feta and Lemon Cabbage Salad
Salad is the most obvious and common dish to use cabbage in, yet there are endless ways to do so, such as this sharp salad with vinaigrette and feta cheese. This combination of sharpness and freshness packs a punch and delicious crunch.
Ingredients
- ⅓ cabbage
- 2 scallions, sliced
- ½ red onion, sliced lengthwise
- 1 large cucumber, sliced in halves
- 4 small radishes, peeled and sliced lengthwise
- 1 carrot, sliced in halves
- ¼ block of feta cheese (2 oz)
For Dressing
- 2 tablespoons balsamic vinegar
- ⅓ tablespoon apple cider vinegar
- 1 tablespoon date syrup or honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
Tortilla Substitute for Wraps
This hack is perfect for those trying to cut down on calories, who also love a tasty lunch wrap. Instead of using a flour tortilla, why not wrap your chosen vegetables, protein, and sauce in a whole cabbage leaf?
For example, make a standard tuna salad wrap by spreading tuna salad onto two large cabbage leaves, and dip in a vinaigrette or lemon-olive oil dressing. Cabbage works as a great substitute for tortillas since its leaves are extremely sturdy and crunchy, yet delicious.
Omelette
You read that right—cabbage with eggs! Eating the vegetable sautéed in oil has to be one of the most delicious ways to enjoy cabbage, including in eggs. Don’t be alarmed if the eggs cause slight discoloration especially with purple cabbage, because that’s completely normal and means the eggs and cabbage are cooking fine!
Ingredients
- 2 eggs
- 1/2 cup shredded cabbage
- 1 clove garlic, minced
- 2 tablespoons olive oil or butter
- Salt and pepper
- 2 tablespoons shredded cheese (optional)
Directions
Sautée garlic and cabbage in olive oil on medium-low heat until fragrant and wilting. After sautéing, remove the vegetables from the heat and place them on a separate plate. Crack and whisk the eggs, and then add another drizzle of oil to the pan. Once the oil is hot, pour the whisked eggs on its surface for 1-2 minutes, before adding the vegetables into the center. When the eggs have successfully cooked along its sides, fold them in half, then flip after another 2 minutes.
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