Ingredients

For this recipe, you will need butter, non-dairy milk, flour, cheese, pasta, and a vegetable of your choice. This recipe uses frozen peas, but you can use whatever you have on hand.

Instructions

1. Put water in a pot and bring it to boil. Put a whole box of pasta in once it’s boiled.
2. Start melting 1/4 cup of butter in a pan over medium-high heat.
3. Once it’s melted, slowly add in 1/4 cup of flour and whisk it into the butter to make a roux.
4. Cook the roux for a couple of minutes and then add in 2 cups of non-dairy milk and whisk all the while.
5. Cook for about 5-10 minutes and then put the heat down to low. Add in 2 cups of your favorite cheese and stir well.
6. Strain your pasta and put it right into the pan with the cheese sauce.
7. Add in some defrosted frozen peas or whatever vegetable you want and serve!

The post You Can’t Go Wrong With This Basic, But Slightly Healthier Mac and Cheese appeared first on foodisinthehouse.com.

Ingredients

• 1/4 cup of soy sauce
• 1 tablespoon of gochujang or another type of chili paste
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of lime juice
• 2 teaspoons of sesame oil
• 1-inch piece of ginger
• 1 clove of garlic
• 1 8 oz package of tempeh
• 1 tablespoon of olive oil

Recipe

1. Start by peeling and grating the ginger into a medium-sized bowl.
2. Peel and mince or grate the garlic clove into the bowl as well.
3. Pour in the rest of the ingredients except for the tempeh and olive oil.
4. Mix everything really well so it’s a well-incorporated sauce.
5. Then, chop the tempeh into small cubes and add them into the bowl with the other ingredients.
6. Toss the tempeh well so it soaks up all the flavors and then chill it in the fridge for at least 30 minutes, tossing occasionally.
7. In a pan on medium-high heat, pour in the olive oil and let it heat up.
8. Then, pour in the tempeh along with the sauce.
9. Cook the tempeh for 10-15 minutes until the sauce has reduced and the tempeh is nice and golden.
10. Enjoy!

The post This Asian-Marinaded Tempeh is Extra Scrumptious appeared first on foodisinthehouse.com.

Ingredients

• 8 medium-sized tomatoes
• 2 whole heads of garlic
• 5-7 sprigs of thyme or rosemary
• Salt and pepper to taste
• Olive oil

Recipe

1. First, start off by washing and slicing the tomatoes in half. You want to slice them horizontally like a hamburger bun.
2. Once you’ve sliced the tomatoes, put them into a roasting pan cut-side up. This will allow more juices to come out and there is more of a surface area for the tomatoes to get caramelized.
3. Cut the garlic heads the same as the tomatoes, exposing the garlic cloves. Don’t worry about the skin, you can pop the garlic cloves right out of it later.
4. Nestle the garlic heads in with the tomatoes and put the sprigs of herbs on top.
5. Cover the tomatoes with enough olive oil so it comes up at least halfway onto the tomatoes. If you’re worried about wasting the olive oil, you can strain it after and use it again!
6. Season the tomatoes to your liking with salt and pepper.
7. Bake for 2 1/2-3 hours at 325 F.
8. Once they’re done, use them in tomato sauces, soups, or as the star to any dish!

The post You’ve Never Had Roasted Tomatoes Like These Before appeared first on foodisinthehouse.com.

But what most people don’t know is that certain dishes that are served all around Spain actually hail from one small region: Galicia.

Located in the northwest part of the country, Galicia is the second biggest fishing port in the world, which provides the country with some amazing seafood. If you want to know more about Galician food you’ve probably eaten, read on!

Empanadas

Spanish style empanadas or empanadillas when they’re small are all made in the Galician style. Regular empanadas are actually made in either a circle or a rectangular shape and you order it by the weight. Stuffed with everything from tuna to ham, it is a seriously delicious bite.

Octopus

One of the most famous dishes in Spain is sliced octopus, or pulpo in Spanish, with a sprinkling of paprika on top. This is another dish that you can thank Galicia for, and we’re all so lucky they can provide it for us!

The smokiness of the paprika perfectly balances the soft and chewy octopus. Although it can seem a little scary to try it, you really should, especially while you’re in Spain!

The post Most of the Classic Spanish Dishes You Know Actually Come From One Region! appeared first on foodisinthehouse.com.

Ingredients:

• 1 1/2 cups of semolina flour
• 1 1/2 cups of all-purpose flour
• 4 room temperature eggs, beaten slightly
• 4 tablespoons of olive oil
• 4 tablespoons of water
• 1 teaspoon of salt

Instructions:

1. First, put the semolina, all-purpose flour, beaten eggs, water, salt, and oil into a stand mixer with the dough hook attached. Knead on medium until the dough forms an elastic ball. If the dough seems too sticky, add more semolina. If it is too dry, add just a touch of water at a time. 
2. Once you can put your finger into it and have it spring back, the dough is ready. You can also check by cutting into it and checking for air bubbles since you really want very few.  
3. Cover the dough for 30 minutes to rest. 
4. Then, flour a surface, roll out the dough into a sheet, and cut it into your favorite pasta shapes. 
5. Cook for 3-5 minutes and you are ready to eat!

The post Homemade Pasta is So Easy to Make With This Recipe appeared first on foodisinthehouse.com.

Potatoes

Potatoes are one vegetable that should not be kept in a cold place like the fridge because they can go bad if they are brought down to too low a temperature. Instead, put them in a dark place like a drawer or a corner of the kitchen that doesn’t get sunlight. This will prevent them from sprouting and should last you a long while!

Onions and Garlic

Onions and garlic follow the same rule as potatoes, but make sure to keep them separate! Onions can make potatoes go bad, so find a place for each of them.

Tomatoes

Tomatoes lose their flavor and will turn mealy if put in the fridge, so keep them out of there! If your tomatoes are underripe, keep them in a paper bag in a cool dark place until they are softer. Once they are ripe, you can leave them out on the counter.

The post Keep Your Produce Freshest With These Tips appeared first on foodisinthehouse.com.

Scrap Bowl

 
Something that people do in professional kitchens is keeping a small bowl right next to the cutting board so as you collect skins and scraps of produce you can just toss it into the bowl and keep your cutting board clean. This will make sure you don’t get scraps all over the counter and the floor, and will keep your kitchen a lot cleaner!

Clean as You Go

If you’re making an elaborate meal or making a multi-step dessert, don’t wait until the end to clean everything! Cleaning as you go will help you avoid having a completely full sink of dishes at the end of the day, and will help utilize your time better. 

Cutting Board

Even if you’re cutting up raw meat like chicken or pork, you can still use just one cutting board if you’re using a wooden cutting board. All you have to do is flip it over and use the other side to cut up veggies or other ingredients. You should wash off your knife, and you can rinse off the meat side if you want, but using just one cutting board will cut down your cleaning by a lot. 

The post If You’re a Messy Cook, Here are some Ways to Keep Your Kitchen Clean While You Cook appeared first on foodisinthehouse.com.

Some good examples of alkaline heavy foods are things like bell peppers, cucumbers, and sort of leafy greens like chard or spinach, avocados, and more. While these might be things you eat every day, if you don’t, adding them to your diet is a wonderful way to make sure your body stays balanced. Acidic foods can be fine in moderation, but your kidneys can’t process them as well as alkaline foods, and they can also disrupt your digestive system which is already very acidic.

While people make claims about eating an alkaline-heavy diet, research hasn’t shown any major breakthrough. However, because all of these alkaline foods are fruits and vegetables, your body is sure to feel better in some way by adding more produce to your diet. 

The post Are You Eating Enough Alkaline-Heavy Foods? appeared first on foodisinthehouse.com.

Cucumbers

Normally cucumbers are just served raw in a salad or sometimes mixed into a dip like tzatziki. But, what if you tried cooking them? Cucumbers are technically in the gourd family, and since they grow in the summer and you cook other squashes, why not try with cucumbers! Oil and salt them, throw them on the grill, and see a completely different side to cucumbers like you’ve never seen before.

Corn

While corn on the cob is an iconic summer food, it can actually be eaten completely raw and is totally delicious! The sweetness of the corn is still there and gives any dish a really nice little burst from the raw kernels that you love. Try it in a salad with raw radish and a lovely citrus vinaigrette for a fresh and delicious side dish.

Stone Fruits

Stone fruits like peaches, plums, and nectarines, are always wonderful to bite into raw. But, grilling them gives them a whole new perspective and flavor profile. Grilling them really caramelizes the sugars and makes them sweeter and even more delicious.

The post Try Preparing These Seasonal Summer Goodies in a Totally Different Way! appeared first on foodisinthehouse.com.

Bone broth is jam-packed with minerals like collagen, that is great for hair, skin, nails, joints, and even gut health. There is also plenty of calcium, magnesium and phosphorus, so if you really want to do something good for your body, make this bone broth!

Ingredients:

• 2 pounds of bones
• 1 onion chopped
• 2 carrots chopped
• 2 stalks of celery chopped
• 2 tablespoons of apple cider vinegar
• 2 cloves of garlic minced

*You can get the bones from a butcher or most grocery stores, although it might seem like a strange request.

Instructions:

1. Begin by roasting the bones at 350 F for 30 minutes.
2. Put them in a pot and cover them in water and add in the apple cider vinegar. Let them sit for 30 minutes and then add the vegetables, salt, and pepper, and bring to a boil.
3. Simmer on low heat for 8 hours, scrape off the top layer, strain, and enjoy!

The post Have You Heard of Bone Broth? appeared first on foodisinthehouse.com.

Ingredients

For this recipe, you will need butter, non-dairy milk, flour, cheese, pasta, and a vegetable of your choice. This recipe uses frozen peas, but you can use whatever you have on hand.

Instructions

1. Put water in a pot and bring it to boil. Put a whole box of pasta in once it’s boiled.
2. Start melting 1/4 cup of butter in a pan over medium-high heat.
3. Once it’s melted, slowly add in 1/4 cup of flour and whisk it into the butter to make a roux.
4. Cook the roux for a couple of minutes and then add in 2 cups of non-dairy milk and whisk all the while.
5. Cook for about 5-10 minutes and then put the heat down to low. Add in 2 cups of your favorite cheese and stir well.
6. Strain your pasta and put it right into the pan with the cheese sauce.
7. Add in some defrosted frozen peas or whatever vegetable you want and serve!

The post You Can’t Go Wrong With This Basic, But Slightly Healthier Mac and Cheese appeared first on foodisinthehouse.com.

Ingredients

• 1/4 cup of soy sauce
• 1 tablespoon of gochujang or another type of chili paste
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of lime juice
• 2 teaspoons of sesame oil
• 1-inch piece of ginger
• 1 clove of garlic
• 1 8 oz package of tempeh
• 1 tablespoon of olive oil

Recipe

1. Start by peeling and grating the ginger into a medium-sized bowl.
2. Peel and mince or grate the garlic clove into the bowl as well.
3. Pour in the rest of the ingredients except for the tempeh and olive oil.
4. Mix everything really well so it’s a well-incorporated sauce.
5. Then, chop the tempeh into small cubes and add them into the bowl with the other ingredients.
6. Toss the tempeh well so it soaks up all the flavors and then chill it in the fridge for at least 30 minutes, tossing occasionally.
7. In a pan on medium-high heat, pour in the olive oil and let it heat up.
8. Then, pour in the tempeh along with the sauce.
9. Cook the tempeh for 10-15 minutes until the sauce has reduced and the tempeh is nice and golden.
10. Enjoy!

The post This Asian-Marinaded Tempeh is Extra Scrumptious appeared first on foodisinthehouse.com.

Ingredients

• 8 medium-sized tomatoes
• 2 whole heads of garlic
• 5-7 sprigs of thyme or rosemary
• Salt and pepper to taste
• Olive oil

Recipe

1. First, start off by washing and slicing the tomatoes in half. You want to slice them horizontally like a hamburger bun.
2. Once you’ve sliced the tomatoes, put them into a roasting pan cut-side up. This will allow more juices to come out and there is more of a surface area for the tomatoes to get caramelized.
3. Cut the garlic heads the same as the tomatoes, exposing the garlic cloves. Don’t worry about the skin, you can pop the garlic cloves right out of it later.
4. Nestle the garlic heads in with the tomatoes and put the sprigs of herbs on top.
5. Cover the tomatoes with enough olive oil so it comes up at least halfway onto the tomatoes. If you’re worried about wasting the olive oil, you can strain it after and use it again!
6. Season the tomatoes to your liking with salt and pepper.
7. Bake for 2 1/2-3 hours at 325 F.
8. Once they’re done, use them in tomato sauces, soups, or as the star to any dish!

The post You’ve Never Had Roasted Tomatoes Like These Before appeared first on foodisinthehouse.com.

But what most people don’t know is that certain dishes that are served all around Spain actually hail from one small region: Galicia.

Located in the northwest part of the country, Galicia is the second biggest fishing port in the world, which provides the country with some amazing seafood. If you want to know more about Galician food you’ve probably eaten, read on!

Empanadas

Spanish style empanadas or empanadillas when they’re small are all made in the Galician style. Regular empanadas are actually made in either a circle or a rectangular shape and you order it by the weight. Stuffed with everything from tuna to ham, it is a seriously delicious bite.

Octopus

One of the most famous dishes in Spain is sliced octopus, or pulpo in Spanish, with a sprinkling of paprika on top. This is another dish that you can thank Galicia for, and we’re all so lucky they can provide it for us!

The smokiness of the paprika perfectly balances the soft and chewy octopus. Although it can seem a little scary to try it, you really should, especially while you’re in Spain!

The post Most of the Classic Spanish Dishes You Know Actually Come From One Region! appeared first on foodisinthehouse.com.

Ingredients:

• 1 1/2 cups of semolina flour
• 1 1/2 cups of all-purpose flour
• 4 room temperature eggs, beaten slightly
• 4 tablespoons of olive oil
• 4 tablespoons of water
• 1 teaspoon of salt

Instructions:

1. First, put the semolina, all-purpose flour, beaten eggs, water, salt, and oil into a stand mixer with the dough hook attached. Knead on medium until the dough forms an elastic ball. If the dough seems too sticky, add more semolina. If it is too dry, add just a touch of water at a time. 
2. Once you can put your finger into it and have it spring back, the dough is ready. You can also check by cutting into it and checking for air bubbles since you really want very few.  
3. Cover the dough for 30 minutes to rest. 
4. Then, flour a surface, roll out the dough into a sheet, and cut it into your favorite pasta shapes. 
5. Cook for 3-5 minutes and you are ready to eat!

The post Homemade Pasta is So Easy to Make With This Recipe appeared first on foodisinthehouse.com.

Potatoes

Potatoes are one vegetable that should not be kept in a cold place like the fridge because they can go bad if they are brought down to too low a temperature. Instead, put them in a dark place like a drawer or a corner of the kitchen that doesn’t get sunlight. This will prevent them from sprouting and should last you a long while!

Onions and Garlic

Onions and garlic follow the same rule as potatoes, but make sure to keep them separate! Onions can make potatoes go bad, so find a place for each of them.

Tomatoes

Tomatoes lose their flavor and will turn mealy if put in the fridge, so keep them out of there! If your tomatoes are underripe, keep them in a paper bag in a cool dark place until they are softer. Once they are ripe, you can leave them out on the counter.

The post Keep Your Produce Freshest With These Tips appeared first on foodisinthehouse.com.

Scrap Bowl

 
Something that people do in professional kitchens is keeping a small bowl right next to the cutting board so as you collect skins and scraps of produce you can just toss it into the bowl and keep your cutting board clean. This will make sure you don’t get scraps all over the counter and the floor, and will keep your kitchen a lot cleaner!

Clean as You Go

If you’re making an elaborate meal or making a multi-step dessert, don’t wait until the end to clean everything! Cleaning as you go will help you avoid having a completely full sink of dishes at the end of the day, and will help utilize your time better. 

Cutting Board

Even if you’re cutting up raw meat like chicken or pork, you can still use just one cutting board if you’re using a wooden cutting board. All you have to do is flip it over and use the other side to cut up veggies or other ingredients. You should wash off your knife, and you can rinse off the meat side if you want, but using just one cutting board will cut down your cleaning by a lot. 

The post If You’re a Messy Cook, Here are some Ways to Keep Your Kitchen Clean While You Cook appeared first on foodisinthehouse.com.

Some good examples of alkaline heavy foods are things like bell peppers, cucumbers, and sort of leafy greens like chard or spinach, avocados, and more. While these might be things you eat every day, if you don’t, adding them to your diet is a wonderful way to make sure your body stays balanced. Acidic foods can be fine in moderation, but your kidneys can’t process them as well as alkaline foods, and they can also disrupt your digestive system which is already very acidic.

While people make claims about eating an alkaline-heavy diet, research hasn’t shown any major breakthrough. However, because all of these alkaline foods are fruits and vegetables, your body is sure to feel better in some way by adding more produce to your diet. 

The post Are You Eating Enough Alkaline-Heavy Foods? appeared first on foodisinthehouse.com.

Cucumbers

Normally cucumbers are just served raw in a salad or sometimes mixed into a dip like tzatziki. But, what if you tried cooking them? Cucumbers are technically in the gourd family, and since they grow in the summer and you cook other squashes, why not try with cucumbers! Oil and salt them, throw them on the grill, and see a completely different side to cucumbers like you’ve never seen before.

Corn

While corn on the cob is an iconic summer food, it can actually be eaten completely raw and is totally delicious! The sweetness of the corn is still there and gives any dish a really nice little burst from the raw kernels that you love. Try it in a salad with raw radish and a lovely citrus vinaigrette for a fresh and delicious side dish.

Stone Fruits

Stone fruits like peaches, plums, and nectarines, are always wonderful to bite into raw. But, grilling them gives them a whole new perspective and flavor profile. Grilling them really caramelizes the sugars and makes them sweeter and even more delicious.

The post Try Preparing These Seasonal Summer Goodies in a Totally Different Way! appeared first on foodisinthehouse.com.

Bone broth is jam-packed with minerals like collagen, that is great for hair, skin, nails, joints, and even gut health. There is also plenty of calcium, magnesium and phosphorus, so if you really want to do something good for your body, make this bone broth!

Ingredients:

• 2 pounds of bones
• 1 onion chopped
• 2 carrots chopped
• 2 stalks of celery chopped
• 2 tablespoons of apple cider vinegar
• 2 cloves of garlic minced

*You can get the bones from a butcher or most grocery stores, although it might seem like a strange request.

Instructions:

1. Begin by roasting the bones at 350 F for 30 minutes.
2. Put them in a pot and cover them in water and add in the apple cider vinegar. Let them sit for 30 minutes and then add the vegetables, salt, and pepper, and bring to a boil.
3. Simmer on low heat for 8 hours, scrape off the top layer, strain, and enjoy!

The post Have You Heard of Bone Broth? appeared first on foodisinthehouse.com.