Cooking tip – Cocina Con Carmen http://cocinaconcarmen.com/ Sat, 18 Sep 2021 22:46:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 http://cocinaconcarmen.com/wp-content/uploads/2021/06/icon-2021-06-24T184718.286.png Cooking tip – Cocina Con Carmen http://cocinaconcarmen.com/ 32 32 NORTHWOODS COOKS: Healthy U of M Meals http://cocinaconcarmen.com/northwoods-cooks-healthy-u-of-m-meals/ http://cocinaconcarmen.com/northwoods-cooks-healthy-u-of-m-meals/#respond Sat, 18 Sep 2021 16:04:01 +0000 http://cocinaconcarmen.com/northwoods-cooks-healthy-u-of-m-meals/ There is also a feature to browse through recipes that can be searched by ingredient and other categories. Both of these recipes are from the “Good Food on a Budget” section. Barley stew 1 cup of barley or brown rice 2-1 / 2 cups of water 2 bay leaves 1 tablespoon of oil 4 ounces […]]]>

There is also a feature to browse through recipes that can be searched by ingredient and other categories. Both of these recipes are from the “Good Food on a Budget” section.

Barley stew

1 cup of barley or brown rice

2-1 / 2 cups of water

2 bay leaves

1 tablespoon of oil

4 ounces ground or ground turkey, bone-in

1 cup cooked beans or 1 can pinto or black beans, no salt added

3 medium onions

2 cloves garlic

2 medium carrots

2 zucchini

1/2 pound okra or other vegetable

4 cups fresh or frozen dark green vegetables

2 cans of diced tomatoes, no salt added

1/2 teaspoon cayenne pepper

1-1 / 2 teaspoons dried oregano

salt and pepper to taste

In a colander, rinse the barley under cold water. In a medium saucepan over high heat, bring the barley or rice, water and bay leaves to a boil. Reduce heat to low and cover. Cook until tender and water is absorbed, about 30-40 minutes. Put aside.

Peel, rinse and mince the onions. Peel and mince the garlic. Heat the oil in a large saucepan over medium-high heat. Add the chopped onions, garlic, carrots and other vegetables. Mix well and cook until vegetables are tender, about 5 minutes. If using ground turkey, add and cook until turkey is cooked through, about 5 minutes. Add the tomatoes and their juice and the rinsed and drained beans. Bring to a boil.

Add the spices and stir to combine. Cover and reduce heat and simmer for 15 minutes. Add barley or cooked rice to the mixture and stir. Add more water if necessary. Cook over low heat to blend flavors, about 5 to 10 minutes more. Remove the bay leaves and serve.

Chinese vegetables and rice

1 cup of brown rice

2 tablespoons of oil

1 garlic clove, finely chopped

1 tablespoon of fresh ginger or 1/2 teaspoon of ground ginger

1/2 pound of broccoli

1 carrot

1/2 onion

1/2 cup frozen peas

Add a choice of protein from the list below:

6 oz chicken (about 3/4 breast)

6 oz turkey (about the size of 2 decks of cards)

1/2 package of firm tofu

1/4 cup almonds

Or 1/4 cup peanuts

1/4 cup low sodium soy sauce

1 tablespoon of whole wheat flour

1 tablespoon of brown sugar

1 very small jalapeño or chili, minced

Cook the rice according to the package directions. Reserve and cover to keep warm. While the rice is cooking, prepare a mixture of vegetables. Rinse and chop the broccoli. Peel, rinse and chop the carrots. Rinse and mince the jalapeño. Peel and finely chop the garlic, onions and fresh ginger.

In a small bowl, combine the soy sauce, brown sugar and flour. Add 1 teaspoon of minced jalapeño. Stir. If using tofu, marinate in the sauce and set aside. If you are using chicken or turkey, remove the skin and cut it into small pieces. Heat 1 tablespoon of oil in a pan over medium-high heat. Add the ginger and stir. Add chicken, turkey or tofu.

Cook, stirring occasionally, until lightly browned and cooked through but not dry, about 5 minutes. Remove from the pan and set aside. Add the last tablespoon of oil and the chopped vegetables. Stir frequently and cook until vegetables are tender, about 5 minutes. Add the sauce mixture and bring to a boil. Lower the temperature. Add nuts if you use them or add to your choice of protein. Simmer until the sauce thickens slightly, about 2 minutes. Serve over hot brown rice.

Tip: use all the vegetables on hand. Cut the vegetables into even-sized pieces so that they cook evenly. Add vegetables like carrots first, which take longer to cook. Vegetables with plenty of water, like yellow squash or spinach, should come last.


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How to save time in the kitchen: from grocery shopping to cleaning the kitchen – NoHo Arts District http://cocinaconcarmen.com/how-to-save-time-in-the-kitchen-from-grocery-shopping-to-cleaning-the-kitchen-noho-arts-district/ http://cocinaconcarmen.com/how-to-save-time-in-the-kitchen-from-grocery-shopping-to-cleaning-the-kitchen-noho-arts-district/#respond Fri, 17 Sep 2021 17:30:36 +0000 http://cocinaconcarmen.com/how-to-save-time-in-the-kitchen-from-grocery-shopping-to-cleaning-the-kitchen-noho-arts-district/ Are you the type who wants to spend as little time as possible cooking? Looking forward to healthy and tasty meals, but don’t really like all the time and energy that goes into it? What if there were some tips that could help you save time in the kitchen, by making the process smoother and […]]]>

Are you the type who wants to spend as little time as possible cooking? Looking forward to healthy and tasty meals, but don’t really like all the time and energy that goes into it? What if there were some tips that could help you save time in the kitchen, by making the process smoother and more enjoyable? If you’re ready to embrace change and save time in the kitchen, these tips are sure to help.

Get in the habit of planning your meals

How many times have you stood in the kitchen wondering what to cook? Maybe you open the refrigerator or closet doors, looking inside and hoping something inspires you. Just coming up with a meal idea can be a huge waste of time, which is why meal planning is such an effective tip. There are meal planning options for everyonewhether you have dietary restrictions, specific likes or dislikes, or just want to stick to quick meals.

Planning your meals also means that you will be able to fill your refrigerator and cupboards accordingly. Most experts recommend planning a week or more. You can even jot down meals on a calendar if that makes it easier for you.

That leads directly to the next tip, which is to use a grocery list when shopping. If you walk the aisles randomly picking up items that catch your eye, you’ll come home and realize that they don’t necessarily work together. A whole lot of “stuff” doesn’t magically create the perfect meal.

There are many list apps that you can download to your mobile phone to make it easier to create, organize, use, and share a shopping list. It’s just a matter of making it a habit.

Do enough for the leftovers

To speed up cooking, eliminate the need to do it every day. Rather than making a fresh dinner each night, get into the habit of making larger portions so you can use them as leftovers or even reuse them in a different meal the next night.

Adopt kitchen gadgets that make your life easier

Today there is a huge range of kitchen gadgets and appliances, all designed to make your meal preparation and cooking life easier. But which ones make the difference? What are the essential items? There are a few that are worth considering, as they can definitely save you time and hassle in the kitchen.

Notable kitchen gadgets and appliances worth considering include:

You are unlikely to need all of these, but some of these will definitely appeal to you, your cooking style, and the type of meal you like to eat.

Fill your kitchen with quality cleaning products

Finally, there is the cleaning. It is usually everyone’s least favorite task. Ideally, you want to clean up as you go so that by the time you finish cooking, the mess is minimal. You should also expect other people in the house to help with the cleaning so that it is not all on you. Other than that, you need to have essential cleaning products that work well and get the job done quickly. This includes paper towels, microfiber cleaning cloths and a surface cleaner / disinfectant.

Take back your time

These simple tips are relatively easy to incorporate into your daily life, and they can have a huge impact on the time you spend cooking. It’s time to take back your time in the kitchen and give yourself more time to relax.


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30 minutes or less of recipes http://cocinaconcarmen.com/30-minutes-or-less-of-recipes/ http://cocinaconcarmen.com/30-minutes-or-less-of-recipes/#respond Thu, 16 Sep 2021 21:38:00 +0000 http://cocinaconcarmen.com/30-minutes-or-less-of-recipes/ WAUSAU, Wisconsin (WSAW) – There is nothing better than coming home for a hot, homemade meal. But sometimes life just doesn’t offer that. The Wisconsin Beef Council visited NewsChannel 7-4 to share some tasty dishes that can be ready to eat in 30 minutes. For additional recipes, click here. SANTA FE BEEF AND MAS CHILE: […]]]>

WAUSAU, Wisconsin (WSAW) – There is nothing better than coming home for a hot, homemade meal. But sometimes life just doesn’t offer that.

The Wisconsin Beef Council visited NewsChannel 7-4 to share some tasty dishes that can be ready to eat in 30 minutes. For additional recipes, click here.

SANTA FE BEEF AND MAS CHILE:

INGREDIENTS:

  • 1 pound of ground beef
  • 1 teaspoon minced garlic
  • 1 can (15-1 / 2 ounces) kidney beans, drained
  • 1 can (15-1 / 4 ounces) sweet corn, drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1 / 2 ounces) diced tomatoes with mild green peppers, undrained
  • 1 pkg. (1-1 / 4 ounces) chili seasoning mix

Sauce:

  • 3/4 cup milk sour cream
  • 1-1 / 2 teaspoons green chili sauce

COOKING:

  1. Heat a large nonstick skillet over medium heat until heated through. Add ground beef and garlic; cook 8 to 10 minutes, breaking into small pieces and stirring occasionally. Discard the cooking juices, if necessary Cook’s tip: Cooking times are for fresh or completely thawed ground beef. Ground beef should be cooked to an internal temperature of 160 ° F. Color is not a reliable indicator of how well ground beef is cooked.
  2. Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Lower the temperature; simmer, uncovered, 20 minutes, stirring occasionally.
  3. Meanwhile, combine sour cream and pepper sauce in a small bowl. Serve with chili.

GREEK BEEF AND CHEESE RAVIOLI:

INGREDIENTS:

  • 1 pound of ground beef (93% lean or leaner)
  • 1 pkg. (9 ounces) chilled cheese ravioli
  • 2 cans (14-1 / 2 ounces each) diced tomatoes with basil, garlic and oregano
  • 2 cups loosely packed fresh baby spinach
  • 1/2 cup ripe olives, pitted
  • 1/2 cup crumbled feta cheese

COOKING:

  1. Cook ravioli according to package directions; to drain.
  2. Meanwhile, heat a 12-inch deep non-stick skillet over medium heat until hot. Add the ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbs and stirring occasionally. Cook’s Tip: Cooking times are for fresh or completely thawed ground beef. Ground beef should be cooked to an internal temperature of 160 ° F. Color is not a reliable indicator of how well ground beef is cooked.
  3. Stir in the tomatoes; bring to a boil. Lower the temperature; simmer 10 minutes, stirring occasionally. Incorporate the ravioli; simmer for 3 minutes. Stir in the spinach and olives; cook until spinach is wilted. Sprinkle with cheese before serving.

Copyright 2021 WSAW. All rights reserved.


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Dr. Maggard on changes to concessions, parking and more [Audio] http://cocinaconcarmen.com/dr-maggard-on-changes-to-concessions-parking-and-more-audio/ http://cocinaconcarmen.com/dr-maggard-on-changes-to-concessions-parking-and-more-audio/#respond Thu, 16 Sep 2021 15:48:30 +0000 http://cocinaconcarmen.com/dr-maggard-on-changes-to-concessions-parking-and-more-audio/ Tonight, the Louisiana Ragin ‘Cajuns (1-1) host the Ohio Bobcats (0-2) at 7:00 p.m. The pre-game radio show begins on ESPN1420, ESPN1420.com and the ESPN1420 app at 5:00 p.m. After a great atmosphere last Saturday which left head coach Billy Napier and the players thanking the fans and students for the best game experience they […]]]>

Tonight, the Louisiana Ragin ‘Cajuns (1-1) host the Ohio Bobcats (0-2) at 7:00 p.m.

The pre-game radio show begins on ESPN1420, ESPN1420.com and the ESPN1420 app at 5:00 p.m.

After a great atmosphere last Saturday which left head coach Billy Napier and the players thanking the fans and students for the best game experience they have had in their 4 years at UL, what will it be like the crowd tonight?

Louisiana Ragin ‘Cajun VP of Intercollegiate Athletics joined Norman Locke and I this morning on our airwaves.

After the crowd of over 25,000 spectators last Saturday at Cajun Field for Louisiana’s victory over Nicholls State, Maggard has a message to the community regarding tonight’s game against the Ohio Bobcats.

He also discusses any changes to the dealership booths following last week’s “debacle” and why the issue was fixed.

Additionally, general parking will continue to be free, but slightly different for today’s game. It will start at the Cajundome and when completed will move to Cajun Field as opposed to Lite Center. This decision is the result of the muddy terrain created by recent weather.

If you missed the interview, you can listen to it below, along with other interviews and Great SCOTT Shows from this week.

10 commandments of Gumbo

10 ingredients to make your okra pop

Never cook these things in cast iron


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Second Helper – Cobb County Courier http://cocinaconcarmen.com/second-helper-cobb-county-courier/ http://cocinaconcarmen.com/second-helper-cobb-county-courier/#respond Wed, 15 Sep 2021 21:20:06 +0000 http://cocinaconcarmen.com/second-helper-cobb-county-courier/ By Brian Benefield I have some unique food stories to tell, but first I have to say that being a waiter in a restaurant should be something everyone experiences at some point. That way, for the rest of your life, while dining out, you will empathize with the difficulty and demand of this job. I […]]]>

By Brian Benefield

I have some unique food stories to tell, but first I have to say that being a waiter in a restaurant should be something everyone experiences at some point. That way, for the rest of your life, while dining out, you will empathize with the difficulty and demand of this job.

I was a waiter, bartender, cook, manager in that order for many years in my twenties, and it taught me a lot that I would use for the rest of my life. Learning to read your guests, anticipate their needs and be hospitable, this is the raison d’être of the company. Hospitality has been lost in large corporate restaurant chains that offer mediocre food and lackluster service.

I very much admire the individuals and families who own / run their restaurant because it is not a glamorous, flashy business as the cooking shows on TV show. A commercial kitchen is a hot, demanding, fast-paced, and exhausting environment and not for the faint of heart. We are fortunate enough in Cobb County to have such a wide and diverse selection of local restaurants, and I will share their stories.

My wife, Cecilie, and I took a food walking tour in 2012 in San Francisco and got hooked on the concept. We knew this type of tour would work well in our hometown of Marietta, Georgia.

After doing several more tours, we heard through the vineyard that Food Tour Pros in Chicago was the perfect place to pick up some knowledge, so we took a leap of faith and headed for the Windy City at the start of 2014.

Owner Shane Kost also owns one of America’s most extensive food tours – Chicago food planet; we had people in our training class from Nashville, Tennessee, and Taipei, Taiwan.

We launched the Marietta Square Food Tour later in 2014 and got to know many restaurant owners and passed on their colorful and sometimes amazing stories about their passion for the restaurant industry while providing our tour guests lots of tasty food along the way.

When the pandemic hit in early 2020, I started writing more blogs on our website to help the struggling restaurant community promote their businesses and show how they pivot by offering different weekly family meals, dishes take out and curbside options.

I enjoyed writing so much that I took an online course from acclaimed author Joshua Fields Milburn of The Minimalists.

We recently sold the company, which operated the Food Tours for seven years, to Lindsey Coleman, owner of the Ghosts of Marietta Tours.

I’m a rare Atlanta native and Second Helping in the South refers to getting a second serving of food that I plan to feed you in the form of stories behind the kitchen: getting to know your neighbor who owns. the cafe where you had a first date, celebrated your mom’s birthday, serves the mouthwatering dish you crave and why they love to do what they do.

The pandemic in many ways has decimated the restaurant industry, so the next time you dine there or go out, remember to have a little patience, tip generously, and most importantly, be kind.

Brian Benefield is originally from Atlanta, born in Dekalb County.

He has lived in Cobb since 2003.

He has worked in hospitality, marketing, real estate and, more recently, food tourism. Married to Cecilie Benefield for 12 happy years and father of a dog, Miss Pickles.

Hobbies are mountain biking, running, gardening, and trying out new recipes in the kitchen

Member of Les Marmissions Cooking Club since 2016, where we cook 5-course meals with local Atlanta chefs.


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What is OnlyFans used for? http://cocinaconcarmen.com/what-is-onlyfans-used-for/ http://cocinaconcarmen.com/what-is-onlyfans-used-for/#respond Sat, 11 Sep 2021 12:31:00 +0000 http://cocinaconcarmen.com/what-is-onlyfans-used-for/ From Facebook to LinkedIn to Reddit, it seems every few years a new social media platform emerges, dominating attention and becoming an internet star. The last competitor is OnlyFans. While you’ve undoubtedly heard of OnlyFans before, you might be wondering what exactly it is for. Here we are going to take a look at that. […]]]>

From Facebook to LinkedIn to Reddit, it seems every few years a new social media platform emerges, dominating attention and becoming an internet star. The last competitor is OnlyFans.

While you’ve undoubtedly heard of OnlyFans before, you might be wondering what exactly it is for. Here we are going to take a look at that.

What is OnlyFans?

OnlyFans is a social media content subscription service. It charges subscribers a recurring fee for accessing its content. This content includes images, recorded and live videos, direct messages and sometimes even merchandise.

OnlyFans screenshot

OnlyFans is best known for NSFW content and has become a very popular app for the adult entertainment industry. Unfortunately, this content means that OnlyFans is not available on any mobile app store.

Instead, you will have to visit Only fans with a browser on a desktop or mobile device. On mobile devices, you can save the web page to your home screen. This will create an additional app icon on your home screen, allowing you to access OnlyFans like an app.

To access any content on OnlyFans, you must first create an account. Creating an account is quick and free, but you must be over 18. You must subscribe to a creator’s account and pay that creator a fee to view content that they have posted, unless the creator’s account is specifically configured to allow free access.

Fans will pay between a minimum of $ 4.99 and a maximum of $ 49.99 per month to access content from a creator. You also have the option to tip creators to buy additional content for them or just to give a freebie. The minimum tip is $ 5 and the maximum tip is $ 100.

What content will you find on OnlyFans?

There are four main types of content available on OnlyFans: videos, photos, direct messages, and status updates. Like most social media platforms, photos and videos are the most popular with fans, especially when it comes to adult entertainment.

Updates work like Facebook posts. All the creators have to do is type a message on their keyboard and post it on their OnlyFans page to engage fans.

As we discussed, the majority of OnlyFans content (estimated at around 70-80%) is created by adult performers and sex workers. Content can range from slightly flirtatious content to X-rated content.

The rest of the content on the platform is completely clean. This content consists of videos of Hollywood actors, musicians, fitness trainers, influencers, journalists, filmmakers, and small businesses, among others.

Popular non-sexual creators include Duke and Jones, who use OnlyFans to promote their content and support COVID-19 charities, American rapper Swae Lee and The Plastic Boy sharing makeup and skin care regimes step by step. stage.

Related: Discord Denies Access To NSFW Servers On iOS App

Of course, not all OnlyFans users are famous people, everyone can have an account. If you look around, there is no shortage of designers you can support.

OnlyFans seems determined to mainstream in non-sexual content as it has also launched an SFW-only app called OnlyFans TV (OFTV).

Rather than the paid subscription model, OFTV allows free access to everyone. To date, OFTV has over 800 videos from over 100 creators. The videos cover all of the old site’s SFW content, from exercise and vlogging to fashion, cooking and meditation.

What does the future look like for OnlyFans?

OnlyFans is still relatively new and the jury is still out on whether it will catch up with the popular social media apps we use on a daily basis.

While it can be difficult to compete in a saturated social media marketplace, there is no denying the impact and prevalence of the app for female sex workers.


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One Last Chance For Summer Grills – Loveland Reporter-Herald http://cocinaconcarmen.com/one-last-chance-for-summer-grills-loveland-reporter-herald/ http://cocinaconcarmen.com/one-last-chance-for-summer-grills-loveland-reporter-herald/#respond Wed, 08 Sep 2021 17:57:17 +0000 http://cocinaconcarmen.com/one-last-chance-for-summer-grills-loveland-reporter-herald/ It can’t be the end of summer. I am not ready for the end of the summer. So I did what any normal American man does when faced with the sudden realization that his favorite season is about to end: I pouted. But only for a short time. Then I bought a bag of charcoal […]]]>

It can’t be the end of summer. I am not ready for the end of the summer.

So I did what any normal American man does when faced with the sudden realization that his favorite season is about to end: I pouted.

But only for a short time. Then I bought a bag of charcoal and lit the grill. There’s nothing like grilling a hearty piece of meat or vegetable to prolong the pleasures of summer and ward off the dying cold of fall.

Grilling is essential, it is elementary. Thousands of years ago, our ancestors roasted fattened calves and whole lambs over a wood fire. They didn’t make a demi-glace with champagne vinegar and shallots to serve as a sauce.

So I decided to keep my late summer grills simple and basic, or at least simple.

I started with a cheeseburger. Yes, everyone knows how to make a cheeseburger, but I have a tip (because I read it in a book) to make it even better: you grate the cheese directly into the ground beef, with salt and cheese. pepper.

The advantage of this method lies in the timing, which is directly related to the temperature.
Normally, in order for the cheese to melt well on the burger, you should put it when the meat is still slightly undercooked. This way, the cheese finishes melting just when the meat is perfectly cooked.

It is not easy to be right. But with the cheese already mixed in the burger, it melts into the meat, which you can cook to the exact temperature you like. When you eat it, you get a delicious touch of cheesy flavor in almost every bite.

I then made one of my favorite ways to make steak. It’s called Mustard Lime Steak because the steak is covered in a crust made from dry mustard, lime juice, and Worcestershire sauce – and yes, I know that sounds awful.

But this is not the case. It really is not.

The spiciness of the mustard is softened by the umami earthy side of the Worcestershire sauce, with bright notes provided by the lime. He’s actually kind of a genius, and it’s as delicious as it is unexpected. And because you slice the meat thinly to serve it, you can use it on almost any type of steak.

For a vegetable dish, I opted for grilled asparagus in olive oil and parmesan, an extraordinary dish from the Chez Panisse restaurant. It was the establishment in Berkeley, California that essentially started the food revolution in this country and is still considered one of the best in the country.

Many of his recipes are difficult, but this one is simple. Simply coat the asparagus tips with olive oil and season with salt and pepper. Grill them until done, drizzle with lemon juice and top with the crispy pancetta and chopped egg.

Leave it to Chez Panisse to find the perfect balance of different flavors. Thin shavings of salted Parmesan on top bring the dish to life.

My last dish took a little work to prepare, but only a little – and it was all done the day before.

Tandoori chicken is one of the most popular dishes in Indian restaurants in this country. It’s hard to do at home, because doing it right requires a tandoor oven, an earthenware oven that bakes at around 900 degrees.

You probably don’t have one, although they are available. Still, you can make your own less tangy version of tandoori chicken in your own grill, using indirect heat.

I concocted a recipe using ideas from two different sources and a few of my own. The chicken is marinated for several hours, preferably overnight, in yogurt mixed with a mixture of spices. The mix I used worked particularly well.

Eight spices are needed, plus lemon juice, yogurt, and chicken, and you probably won’t have them all unless you cook Indian dishes often enough. If you want, you can use garam masala – most stores carry it – to replace ingredients you don’t have. The result will be different, but who knows? It might be better.

Having said that, the chicken I made was pretty amazing. Tandoori chicken shouldn’t be a very spicy dish, but I put some heat in mine for luck. You can reduce or eliminate the cayenne pepper (or Indian chili powder) if you want it milder.

It was just a remarkable dish for the end of summer. I’m sure I will do it in the fall, winter and spring as well.

Tandoori chicken

3/4 cup plain yogurt
4 quarter-sized slices of ginger (peeling not necessary)
4 large cloves of garlic
2 tablespoons of lemon juice
2 teaspoons of cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
1 teaspoon of salt
1 teaspoon cayenne pepper or Indian chili powder, optional, see note
1/2 teaspoon of cinnamon
1 chicken (3 1/2 pounds), cut into serving pieces

Note: Indian chili powder, which is often spelled chili, is available in international markets.

1. In a blender or food processor, combine the yogurt, ginger, garlic, lemon juice, cumin, cilantro, turmeric, salt, cayenne pepper or Indian chili powder and the cinnamon until smooth. Cut 2 or 3 notches at least 1 inch deep in each piece of chicken, except for the wings. Coat the chicken with the marinade mixture in a bowl, cover and refrigerate for 4 to 24 hours.

2. Prepare a grill with a lid for indirect heat.

3. When the grill is hot (425 degrees, if using a kamado grill), place the chicken on the grill, skin side up. Cover and cook for 50 minutes without opening the grill. Remove the wings, close the grill and cook for an additional 10 minutes. For 3-4 people.

Recipe by Daniel Neman.

Per serving (based on 4): 596 calories; 30 g of fat; 8 g of saturated fat; 670 mg of cholesterol; 73 g of protein; 5 g of carbohydrates; 1 g of sugar; 1 g of fiber; 846 mg of sodium; 71 mg of calcium

A cheeseburger with a potato salad. (Colter Peterson / St. Louis Post-Dispatch / TNS)

Cheese burgers

1 1/2 pounds chuck ground at 80% lean
1 teaspoon of salt
1/2 teaspoon of pepper
4 ounces of grated cheese (cheddar, Swiss, Jack, blue or other)

1. Prepare a grill for direct heat.

2. Break the mandrel to increase the surface area of ​​the seasoning and cheese. Sprinkle salt, pepper and cheese over meat; mix lightly with your hands to distribute evenly. Divide the meat into 4 equal portions; with cupped hands, toss a portion of meat back and forth to form a loose ball.

3. Pat lightly to flatten the meat into a 3/4 inch thick burger that measures about 4 1/2 inches in diameter. Press down on the center of the patty with your fingertips until it is about 1/2 inch thick, creating a well or divot in the center of the patty. Repeat with the remaining meat portions.

4. Grill burgers, divot side up, uncovered and without pressing down, until seared on the bottom, about 2 1/2 minutes. Flip the burgers and continue to grill until desired doneness, about 2 minutes for rare, 2 1/2 minutes for medium rare, 3 minutes for medium and 4 minutes for cooked through. For 4.

Recipe from “Steaks, Chops, Roasts & Ribs” by the editors of Cook’s Illustrated Magazine.

Per serving: 546 calories; 43 g of fat; 19 g of saturated fat; 148 mg of cholesterol; 36 g of protein; 1 g of carbohydrates; Sugar free; no fiber; 878 mg of sodium; 233 mg of calcium

Mustard-lime steak. (Colter Peterson / St. Louis Post-Dispatch / TNS)

Mustard and lime steaks

4 steaks (sirloin, T-bone, rib eye, strip loin or New York skirt)
1/4 cup dry mustard, like Colman’s
1/4 cup Worcestershire sauce
1 large juicy lime
Coarse salt
White pepper

1. Place the steaks on a platter and sprinkle 2 tablespoons of dry mustard over it. Pat the steaks with the flat end of a fork to distribute the mustard evenly. Sprinkle with 2 tablespoons of Worcestershire sauce, then squeeze half the lime juice over it. Pat the steaks with the fork. Season generously with salt and pepper.

2. Turn the steaks over and repeat on the other side. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.

3. Set the grill for direct cooking and preheat it over high heat.

4. Brush and oil the grill grid. Place the steaks on the hot grill and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium rare. Do not turn the steaks, or you will drop the mustard mixture. Transfer to a dish and let stand for 3 minutes.

5. Thinly slice the steaks on the diagonal, as you would for the London Broil. Let the slices marinate in the gravy for a minute or two, then serve. For 4.

Recipe from “Le Barbecue!” Bible ”by Steven Raichlen.

Per serving: 808 calories; 55 g of fat; 24 g of saturated fat; 182 mg of cholesterol; 71 g of protein; 7 g of carbohydrates; 2 g of sugar; 1 g of fiber; 960 mg of sodium; 55 mg of calcium

Grilled asparagus in olive oil and parmesan. (Colter Peterson / St. Louis Post-Dispatch / TNS)

Grilled asparagus in olive oil and parmesan

8 spears of fatty asparagus
1 tablespoon of pure olive oil
Salt and pepper
2 tablespoons of extra virgin olive oil
1/2 lemon
6 thin slices of pancetta
1 large egg, hard-boiled and chopped
Fresh parmesan

1. Prepare a charcoal fire.

2. Mix the asparagus in pure olive oil, salt and pepper lightly. Grill the asparagus over medium heat for about 5 minutes, turning the tips until the skin is shriveled and lightly charred. Test the cooking of the asparagus at their thickest point with the tip of a knife; the asparagus should be soft in the center. Transfer to warm plates and drizzle with extra virgin olive oil and the juice of 1/2 lemon.

3. Grill the pancetta for several minutes until it releases some of its fat and begins to crisp. Roughly chop the pancetta and sprinkle it over the still hot asparagus; sprinkle with chopped egg. Garnish with thin slices of Parmesan. Use immediately. For 2.

Recipe from “Chez Panisse Cooking” by Paul Bertolli and Alice Waters.

Per serving: 507 calories; 48 g of fat; 12 g of saturated fat; 133 mg of cholesterol; 23 g of protein; 8 g of carbohydrates; 2 g of sugar; 4 g of fiber; 1650 mg of sodium; 70 mg of calcium


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Farmers’ markets inspire a boon of vegetarian dishes http://cocinaconcarmen.com/farmers-markets-inspire-a-boon-of-vegetarian-dishes/ http://cocinaconcarmen.com/farmers-markets-inspire-a-boon-of-vegetarian-dishes/#respond Wed, 25 Aug 2021 08:33:48 +0000 http://cocinaconcarmen.com/farmers-markets-inspire-a-boon-of-vegetarian-dishes/ It’s a great time to be a vegetable lover. Local supermarkets showcase crisp, fresh greens and slender summer squash from nearby farms. Signs advertise weekend farmers’ markets selling heirloom tomatoes, baskets of rainbow carrots, peppers and farm-fresh eggs.Cooking with the season is one of the 50 foodie things you must do this summer. ELT SANDWICH […]]]>

It’s a great time to be a vegetable lover. Local supermarkets showcase crisp, fresh greens and slender summer squash from nearby farms. Signs advertise weekend farmers’ markets selling heirloom tomatoes, baskets of rainbow carrots, peppers and farm-fresh eggs.
Cooking with the season is one of the 50 foodie things you must do this summer.

ELT SANDWICH MAYONNAISE WITH BASIL

Egg, lettuce and tomato sandwiches, yum. Bacon is certainly welcome, as are slices of smoked ham or paper thin prosciutto.

3 T. mayonnaise

3 T. chopped fresh basil leaves

1 t. Dijon’s mustard

1/4 t. coarse salt

1/4 t. freshly ground black pepper

2 large eggs

4 slices of hearty whole grain country bread

4 leaves of leaf or green lettuce

1 large or 2 medium heirloom tomatoes, ends trimmed, thinly sliced

Combine mayonnaise, basil, Dijon mustard, salt and pepper in a small bowl. Put aside.

Heat a small nonstick skillet over medium heat until hot. Spray with non-stick spray or olive oil. Break 2 eggs into the pan. Reduce heat to low, cover the pot and cook until the egg yolks are tender, 3 to 4 minutes.

While the eggs cook, toast 4 slices of bread.

Spread the mayonnaise mixture on one side of each piece of toast. Top 2 slices of bread with 2 lettuce leaves each and divide the tomato slices between them. Top each with fried eggs, then add the second piece of bread to make a sandwich. Serve with plenty of napkins. Makes 2 servings.

Roasted carrots with curry and fingerling potatoes. (Kristen Mendiola for The Daily Meal; Shannon Kinsella / food styling / TNS)

CARROTS AND POTATOES BAKED IN CURRY

It’s also good with lean peeled parsnip sticks instead of carrots.

1/4 tsp. olive oil

2 tablespoons of ketchup

1 1/2 t. curry powder

1 t. hot red pepper sauce

1/2 t. ground cumin

1/2 t. salt

1 lb fingerling potatoes, preferably multi-colored, halved lengthwise

1 lb thin orange or multi-colored carrots, ends cut off, peeled, halved crosswise

1 large sweet onion, ends trimmed, halved into 1/2-inch-thick wedges

1 can (14.5 oz) black beans or chickpeas, drained

3 tablespoons chopped fresh herbs, such as chives and cilantro

Heat the oven to 400 degrees. Lightly oil a large rimmed baking sheet.

Combine oil, ketchup, curry powder, hot sauce, cumin and salt in the bottom of a large bowl.

Add the potatoes, carrots, onion and beans. Toss to coat well with the sauce.

Scrape the mixture onto the prepared baking sheet. Bake, stirring once or twice, until potatoes and carrots are fork tender, about 35 minutes.

Sprinkle with chopped herbs. Serve hot or at room temperature. Makes 4-6 servings.

Sweet corn, green pepper and cheddar pudding. (Kristen Mendiola for The Daily Meal; Shannon Kinsella / food styling / TNS)

PUDDING WITH SWEET MAS, GREEN CHILE AND CHEDDAR

3 medium sized sweet corn cobs, hulled OR 2 Tbsp. (8 oz.) Frozen corn kernels

8 large eggs

5 T. unsalted butter, softened

1 white serving of large leek or 1 medium white onion, finely chopped

1 small medium-sized poblano or jalapeño, seeded, seeded and finely chopped

6 tablespoons of flour

2 garlic cloves, crushed

1 1/2 tsp. skimmed or skimmed milk

3/4 t. salt

1 1/2 tsp. white cheddar cheese, about 5 oz.

1/4 tsp. chopped chives or green onions

1 tablespoon of sugar

Using a sharp knife and over a shallow bowl, cut the corn kernels off the cob. You should have 2 generous cups. Mash corn to an almost smooth puree with an immersion blender or food processor.

Carefully separate 8 eggs as follows: Break one egg into a small bowl, letting the whites flow into the small bowl. Pour the yolk into a second small bowl. Then pour the egg white (which should be free of yolk) into the large bowl of an electric mixer. Repeat to separate all the eggs in the same way with the yolks in the small bowl and the whites in the large mixer bowl.

Melt the butter in a large saucepan. Add the chopped leek and chili pepper; sauté until tender, about 5 minutes.

Stir in the flour and crushed garlic; cook and stir for 2 minutes.

Whisk milk until smooth. Bring to a boil, then reduce the heat and whisk constantly for 3 minutes. Stir in the corn mash and salt. Remove from fire.

Incorporate the cheese, then the egg yolks. Stir until cheese is melted. Stir in the chives.

Cover with plastic wrap directly on the surface and let sit for up to 30 minutes.

Heat the oven to 375 degrees. Generously butter a 3 quart baking dish at least 2 inches deep.

Beat egg whites over high heat until frothy. Stir in sugar until soft peaks form, but mixture is not dry.

Use a rubber spatula to whisk 1/3 of the egg whites into the corn and cheese mixture to lighten it. Then transfer the remaining egg white mixture to the bowl. Fold gently until most of the egg white streaks are incorporated. Scrape the mixture into the prepared baking dish.

Bake in the preheated oven until the top is puffed and golden, about 30 minutes. You can leave the dish in the oven off with the door slightly ajar for up to 30 minutes. Serve hot when most inflated or at room temperature. Makes 8 servings.

Sweet onions and mushrooms from the pan. (Kristen Mendiola for The Daily Meal; Shannon Kinsella / food styling / TNS)

SWEET ONIONS AND MUSHROOMS IN THE PAN

Serve them with grilled meat and fish or mixed with scrambled eggs. Or, stack on top of a baked sweet or red potato with a dollop of crème fraîche. Chilled and chopped, the combo makes a hearty salad garnish.

2 large sweet onions (about 18 oz)

2 T. sunflower or safflower oil

1 1/2 tsp. assorted mushrooms, thinly sliced, such as cremini, oyster, maitake, shitake (about 6 oz)

2 garlic cloves, crushed

1/2 t. coarse salt (kosher)

1/4 tsp. chopped fresh mixed herbs, such as chives, cilantro, basil, tarragon or parsley

Cut the onions in half by the end of the stem. Place cut side up on the cutting board, then thinly slice on an angle to create wedge-shaped pieces.

Heat a large nonstick or seasoned cast iron skillet over medium-high heat until heated through. Add the oil then the onion rings. Cook over medium-high heat, stirring often, until onions are golden brown and tender, about 5 minutes.

Stir in the mushrooms; cook and stir until golden, 3 to 5 minutes. Stir in the crushed garlic and salt; cook 1 min.

Refrigerate covered for up to 1 week. Serve hot sprinkled with chopped mixed herbs. Makes about 2 cups.

– Tribune press service


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summer tagliatelle recipe with Thomasina Miers tomatoes, roasted nuts and nduja pesto | Food http://cocinaconcarmen.com/summer-tagliatelle-recipe-with-thomasina-miers-tomatoes-roasted-nuts-and-nduja-pesto-food/ http://cocinaconcarmen.com/summer-tagliatelle-recipe-with-thomasina-miers-tomatoes-roasted-nuts-and-nduja-pesto-food/#respond Mon, 23 Aug 2021 12:00:00 +0000 http://cocinaconcarmen.com/summer-tagliatelle-recipe-with-thomasina-miers-tomatoes-roasted-nuts-and-nduja-pesto-food/ Sthrowing small chunks of ‘nduja, the intensely spicy Calabrian garlic sausage spread, in the fridge or freezer is the kind of modern housekeeping I think Mrs Beeton would appreciate; it’s the culinary equivalent of having frankincense and myrrh in your back pocket. Its rich, round flavor comes from a chili peculiar to Calabria, and its […]]]>

Sthrowing small chunks of ‘nduja, the intensely spicy Calabrian garlic sausage spread, in the fridge or freezer is the kind of modern housekeeping I think Mrs Beeton would appreciate; it’s the culinary equivalent of having frankincense and myrrh in your back pocket. Its rich, round flavor comes from a chili peculiar to Calabria, and its flavor merges and seeps into other ingredients, giving them some of its bold and sassy demeanor. It’s nicely fiery in these seasonal tagliatelle.

Summer tagliatelle with tomatoes, roasted walnuts and ‘nduja pesto

Fresh tomatoes and sherry vinegar add a touch of acidity that dances lightly through the garlic, spicy and nutty sauce.

Preperation 10 minutes
to cook 40 minutes
Serves 4

100g of walnuts
1 large clove of garlic
, peeled
Salt
1 small handle thyme leaves
3 large ripe tomatoes
5 tablespoons of olive oil
, plus extra for the service
40g ‘nduja
½ tablespoon of sherry vinegar
400g of fresh tagliatelle
4 handles
rocket, to serve
Parmesan cheese, to serve

Heat oven to 180C (160C fan) / 350F / gas 4. Spread nuts out on a baking sheet and roast for 10-12 minutes, until golden, then remove and let cool.

Meanwhile, put the garlic in a mortar, add a big pinch of salt and crush into a paste. Add thyme and walnuts, and mash into breadcrumb-sized pieces. (If your mortar is small, mix the ingredients in a small food processor instead.)

Put the tomatoes in a bowl, add boiling water to cover and let stand for 30 seconds. Drain, peel and cut the flesh into small cubes. In a medium bowl, beat the oil in the ‘nduja to make a loose paste, then stir in the vinegar and nuts, stir in the chopped tomatoes and season to taste.

Bring a pot of salted water to a boil and cook the tagliatelle according to the package directions. Drain, reserving a cup of the cooking water, then return the pasta to the pot and pour it into the pesto ‘nduja. Place over medium heat and toss to coat the pasta, adding a few tablespoons of the reserved cooking water at a time and waiting for the water to be absorbed before adding more; you just want enough water to make a glossy, syrupy sauce.

Transfer to plates, garnish with arugula and sprinkle generously with finely grated Parmesan. Add a good dose of olive oil for good measure and serve immediately.

And for the rest of the week …

This sauce is so good, you should quadruple the amount, freeze it in small containers and spread it on a bruschetta with burrata and basil, or use it as a sauce to wrap meatballs.


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Giada De Laurentiis Spiked Watermelon Lollipops are an easy-to-make summer treat http://cocinaconcarmen.com/giada-de-laurentiis-spiked-watermelon-lollipops-are-an-easy-to-make-summer-treat/ http://cocinaconcarmen.com/giada-de-laurentiis-spiked-watermelon-lollipops-are-an-easy-to-make-summer-treat/#respond Sun, 22 Aug 2021 18:43:01 +0000 http://cocinaconcarmen.com/giada-de-laurentiis-spiked-watermelon-lollipops-are-an-easy-to-make-summer-treat/ Popsicles aren’t just for kids. Giada De Laurentiis has a watered version for adults which is the perfect treat for the last few weeks of summer. Make a batch and keep them in the freezer with the Food Network star’s kid-friendly Lady Bug Pops. Giada De Laurentiis | Bennett Raglin / WireImage The spicy watermelon […]]]>

Popsicles aren’t just for kids. Giada De Laurentiis has a watered version for adults which is the perfect treat for the last few weeks of summer. Make a batch and keep them in the freezer with the Food Network star’s kid-friendly Lady Bug Pops.

Giada De Laurentiis | Bennett Raglin / WireImage

The spicy watermelon pops from the chef trained by Le Cordon Bleu are easy to prepare. The recipe (find detailed instructions here) asks for watermelon, watermelon flavored vodka (De Laurentiis recommends Smirnoff Twist of Watermelon), sugar and fresh mint.


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