Author Archives: lindsey1

The Cooking Oils You Should Be Using, And When To Use Them

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This is a topic that I’ve never really thought about in terms beyond the health advantages of one cooking oil over another. But recently I heard one tv chef discuss the reasoning behind his choice of canola oil for the dish he was creating. Did you know that all cooking oils will start to burn at different temperature (or reach its smoking point – yuck!)? And Extra Light Olive & Peanut oils are at the top end of that scale? (Yeah, that right… you shouldn’t use regular old cold pressed extra virgin olive oil to fry french fries. Who knew?).  Well now that I’ve discovered intricacies and characteristics of cooking oil, it is now time for The Hungry Terrapin to get a new post…

(hey!! I wonder if I can become a cooking oil sommelier now???  Nah! but here is an oil stability chart you can reference instead.)

Oh Yeah… You probably should ignore the author of this Huffington Posts article comment’s about “canola oil coming from the seed of the canola plant”. (Because there is no such plant!!!  – I know this because I Googled it!!!). That aside, I still think this article is a great primer for any aspiring (on weekends), amateur (I’ll say!), top chef (yeah, right! LOL!) like myself.

Click The Link Already: http://www.huffingtonpost.com/2014/04/03/cooking-oils_n_5076730.html

Enjoy..

Joe

Sausage and Chicken Jambalaya

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Sausage and Chicken Jambalaya

There are approximately 12,000 variations of jambalaya, with most of them containing the basic formula of several types of meat, rice, stock, hot spices, and giant pot and is grouped into two categories, Creole (red) and Cajun (brown). Creole jambalaya gets much of its flavor from the inclusion of tomatoes while Cajun jambalaya uses a Cajun mirepoix (differing from traditional French mirepoix by substituting of bell peppers for carrots) as the foundation of this “throw everything into the pot” pilaf. Out of the 12,000 variations of jambalaya, approximately 9000 of recipes come from Louisiana’s most famous chef, Emeril Lagasse, so I’ve selected one of my favorites, Sausage and Chicken. It’s a Cajun style jambalaya that forgoes shrimp in favor of ham, cooks up easily and can feed an army.

You will need –

1/2 cup vegetable oil
3 cups chopped yellow onions
1 cup chopped bell peppers
1 cup chopped celery
2 teaspoons salt
1-2 teaspoons cayenne pepper (Cayenne packs way more heat than you think it does, so don’t try to be a hero and add more than 2 teaspoons.)
1-2 tablespoon chopped garlic
1 pound of sausage, cut into 1/4-inch slices (Traditionalists might insist on andouille sausage, but any smoked sausage will do. So of course I used my regional favorite, kielbasa.)
1 1/2 pounds boneless, skinless white and dark chicken meat cut into 1-inch cubes
3/4 pound country ham, cut into 1/2-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups chicken stock
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Heat the oil in a stock pot or Dutch oven over medium-high heat. Add the onions, bell peppers, celery, half of the cayenne and salt, and cook, stirring every so often, until the vegetables are very soft, about 5 to 6 minutes.

Toss in the garlic and cook for 30 seconds so it opens up enough to flavor the sausage, and then throw in the sausage slices and cook until heated all the way through, for about 5 minutes. Be sure to keep stirring and scrap any browned bits that stick to the sides and bottom of the pot.

Season the chicken with the remaining salt and cayenne, then add the chicken and the bay leaves to the pot until the meat is browned, which should take about another 5 minutes. Add the ham and cook, stirring, for 2 minutes and then pour in the 3 cups of rice and heat — still stirring — for another 2 to 3 minutes. (Look for the rice to start to take on a translucent quality.)

Add the stock, stir to combine, and cover. Lower the heat to low and cook without stirring until the rice is tender and all the liquid is absorbed, 25 to 35 minutes. (Don’t feel bad if you have to poke at the bottom of the pot with your big wooden spoon to see how much liquid is left.) Remove the pot from the heat and let stand, covered, without stirring for 10 minutes.

Mix in the green onions and chopped parsley, and serve immediately, removing the bay leaves as you find them.

ITALIAN STUFFED ZUCCHINI BOATS

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Italian Stuffed Zucchini Boats

These ITALIAN STUFFED ZUCCHINI BOATS include lean ground turkey and fresh veggies, topped with cheese and toasted bread crumbs. Low-carb, less guilt, but tons of flavor!

FULL RECIPE —> http://www.fromvalerieskitchen.com/italian-stuffed-zucchini-boats/
PIN IT! —> https://www.pinterest.com/pin/79727855885695829/

Posted by Incredible Recipes on Wednesday, April 19, 2017

Make your mornings super easy with these freezer prep breakfast sandwiches!

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Make your mornings super easy with these freezer prep breakfast sandwiches! ?

Posted by Tasty on Wednesday, May 17, 2017

Here are the taco jalapeño poppers you didn’t know you needed in your life.

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Bacon Wrapped Taco Poppers

Here are the taco jalapeño poppers you didn’t know you needed in your life.
>> thrl.st/2nlu7ol

Posted by Thrillist Food and Drink on Sunday, May 21, 2017

Heather Kissinger’s – The Ultimate Guide to Spa Water!

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The Ultimate Guide to Spa Water!

I don’t know about you, but I tend to get bored with the same old water-drinking routine. Even if I put it in a cool-looking water bottle, my brain still eventually says, “Meh.” Graduated bottles showing how much you’ve consumed so far? “Shrug.” Ice? “Sigh.”

An excellent way to switch up your water routine is to make Spa Water! It sounds all fancy, but really it’s just throwing some stuff in your water, and letting it steep for a while to get some extra flavor. It’s perfect for if you have been wanting motivation to hydrate more, need a pick-me-up, or for that extra level of refreshment on a hot summer day.

Step One: Grab some water. It doesn’t matter what the container is: a mug, a glass, a water bottle, etc., whatever you have on hand is perfect to get hydrating. It’s nice if you use good quality, filtered, fresh water, but don’t let perfect be the enemy of good.

Step Two: Find your ingredients. Start simple. Squeeze some lemon, slice up some limes and oranges into discs, and chuck it right in the water. If using fresh herbs, rinse them first. It also helps to crush the leaves up a little bit between your fingers before throwing them in, since it releases more flavor and essential oils trapped up in the plant material. If using berries, you can let them sit in the water for a longer time-release flavor, or you can slightly crush or muddle them to release the flavor quicker. Look below for ingredients and combination ideas!

Step Three: Let it sit for a while, or drink it right away. Some flavors (like lemon) work faster than others (like raspberries).

Step Four: Keep it cool; add more water, add ice. You can keep re-using the flavor ingredients in a mug, glass, or water bottle all day (but it’s best to switch to fresh ingredients tomorrow, since it’s out at room temp and you’re actively drinking out of it). If you’ve got a pitcher in the fridge, ingredients in water generally remain safe up to about 5-7 days as long as you keep them covered in water. Some flavors (like mint) will become very strong if allowed to sit that long, so it may take some experimenting with a pitcher, to see what your preferred balance is.

Step Five: Enjoy! Experiment!

Need some combination ideas? Check these out:

  • Classic Spa Water: lemons, mint, strawberries
  • Citrus Pick-Me-Up: Limes, oranges, grapefruit rounds
  • Dreamsicle: orange slices, one vanilla bean, split, scraped, and the whole thing thrown in
  • Floral Lemonade: lemons, lavender, rose petals (check with florist for edible flowers only!), the tiniest sprig of rosemary
  • Fruit Salad: strawberry, kiwi, apples
  • Heather’s Favorite: lemon slices, fresh sage leaves
  • Mojito Light: Mint leaves, Lime rounds
  • Mulled Cider: apples, pears, cinnamon sticks, nutmeg, cloves
  • Pumpkin Pie Spices: cinnamon sticks, cardamom pods, vanilla bean
  • Summertime: watermelon, cucumber, mint
  • Work-Friendly-Cosmopolitan: Cranberries (slightly smashed/muddled), orange discs, lime discs

And there’s so much more that you could do! Blackberry and Pear. Basil and Grapefruit. Ginger and Peach. Lemon and Lavender. Apple and Pomegranate. Cherries and rose petals. Honeydew, rosemary, and ginger. Vanilla, kiwi, and cardamom. The possibilities are nearly endless!

Want to experiment with your own blends? Here is an ingredients list to get the creative juices (or creative waters?) flowing:

Level One: Just Starting Out!

  • Lemon
  • Lime
  • Orange
  • Strawberries
  • Blueberries
  • Mint
  • Basil
  • Sage
  • Ginger, fresh and sliced
  • Cinnamon Sticks

Level Two: Getting Creative!

  • Raspberries
  • Blackberries
  • Cherries
  • Grapes
  • Clementines
  • Apples
  • Peaches
  • Watermelon
  • Pears
  • Thyme, fresh sprigs
  • Rosemary, fresh sprigs
  • Rose petals (be sure to check with the florist, since many roses are sprayed with pesticides that are toxic if consumed)
  • Cucumber
  • Vanilla Beans, split and scraped
  • Cloves
  • Nutmeg, whole or slightly crushed

Level Three: Fancy, Fancy!

  • Mango
  • Pomegranate Arils
  • Kiwi
  • Pineapple
  • Cantaloupe
  • Honeydew
  • Cranberries
  • Lemongrass
  • Lavender
  • Cilantro
  • Kaffir Lime Leaves
  • Cardamom Pods, whole or slightly crushed
  • Pistachios, whole or slightly crushed
  • Allspice berries

Level Four: Unique/Experimental – Not for the Faint of Heart!

  • Grapefruit
  • Kumquats
  • Tomato
  • Papaya
  • Guava
  • Passionfruit
  • Figs
  • Dates
  • Tarragon
  • Dill
  • Oregano
  • Parsley
  • Garlic (!)
  • Saffron
  • Juniper Berries
  • Star Anise

Happy Hydrating!
-Heather

CHILLY DAYS TURKEY CHILI

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Recipe Source: http://300sandwiches.com/chilly-days-turkey-chili/

chilly days turkey chili
2 tablespoons olive oil
1 lb. ground turkey
1 white onion, chopped
1 stalk celery, chopped
2 cloves garlic, crushed
1 green pepper, chopped and deseeded
1 medium carrot, chopped
1 can (28 oz.) crushed tomatoes
4 plum tomatoes, quartered
1 tablespoon cumin
1 ½ tablespoon chipotle chili pepper
2 tablespoons parsley, chopped
3 bay leaves
2 cups chicken broth
1 can (15 oz.) black beans, drained
salt and pepper to tasteIn a large pan or Dutch oven, heat olive oil. Add ground turkey and brown about 5 minutes, breaking up large pieces with a spatula.Add onion, celery, garlic, pepper, and carrot to pan, and stir. Add crushed tomatoes and plum tomatoes and stir. Add cumin and chipotle pepper and stir. Then add parsley and stir. Add bay leaves.Add chicken broth and bring to a boil, then reduce heat and simmer about 10 minutes. Add black beans and stir. Add salt and pepper to taste. Serve in small bowls, with shredded cheese or diced green onions as an optional garnish. Makes at least four servings.

*these also make great wraps if you stuff the inside of a pita or a flatbread with the chili on top of greens, with a sprinkle of cheese.

 

Gordon Ramsay’s – Tamarind Spiced Chicken Wings Recipe

Tamarind spiced chicken wings spring onions coriander 2 web 1

Looking for Six Nations food ideas? You can’t beat our Six Nations Recipes such as these delicious tamarind chicken wings!

INGREDIENTS

serves 4-6

  • 1kg of chicken wings

Sauce for Marinade:

  • 4g chili powder
  • 4g cumin
  • 2g coriander powder
  • 2g tumeric powder
  • 10g paprika
  • 2g garamasala
  • 20g onion powder
  • 10g garlic salt
  • Juice of 1/4 lemon
  • 2g Dijon mustard
  • 20g flour
  • 6g corn starch
  • 2 eggs
  • pinch of salt
  • 10ml oil

Flour Mixture:

  • 250g regular soft flour
  • 20g corn flour
  • 15g garlic salt
  • 20g onion powder

Tamarind Sauce:

  • 200g tamarind
  • 20g dry chili
  • 65g fennel seeds
  • 65g cumin seeds
  • 7g black peppercorns
  • 85g tomato paste
  • 165g ketchup
  • 3 onions
  • 1 clove of crushed garlic
  • 2 bay leaves
  • 500ml Worcestershire sauce
  • 165g brown sugar
  • 200g honey
  • 5 litres of chicken stock
  • 100ml white wine vinegar
  • 165ml oil
  • coriander stems
  • Pinch of salt
  • 50g coriander seeds

METHOD

Marinade:

  1. Mix all marinade ingredients together in a large bowl
  2. Add chicken wings and leave to marinate for at least an hour, but preferably overnight

Flour mixture:

  1. Mix ingredients to make flour mixture
  2. Coat marinated wings evenly in flour mixture

Tamarind Sauce:

  1. Roast all the spices in a pan and course grind them
  2. Heat the oil in a pan, add the garlic, chopped onions and bay leaves, and cook well
  3. Add the roasted spices, vinegar, sugar and honey, and cook
  4. Add the tomato paste, tamarind, and Worcestershire sauce, and cook
  5. Add the chicken stock and reduce to a glaze
  6. While the sauce is cooking, fry the floured chicken wings until cooked through
  7. When the tamarind sauce is reduced, pass through a sieve to ensure it is smooth
  8. Adjust seasoning as required
  9. Add cooked chicken wings to pan and mix to ensure even coverage of sauce
  10. Serve and enjoy!

Source: Tamarind Spiced Chicken Wings Recipe

Gordon Ramsay’s – CHILLI BEEF LETTUCE WRAP RECIPE

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Asian Fried Minced Beef Cups 132

INGREDIENTS

  • Olive oil, for frying
  • 200g lean minced beef
  • 200g minced pork
  • Toasted sesame oil, for frying
  • 2 garlic cloves, peeled and finely chopped
  • 5cm piece of fresh root ginger, peeled and finely chopped
  • 1–2 red chillies, deseeded and chopped
  • 1 tbsp light brown sugar
  • 1 tbsp fish sauce
  • Zest of 1 lime, juice of ¹/³
  • 3 spring onions, trimmed and chopped
  • Sea salt and freshly ground black pepper
  • 2 little gem lettuces, separated into leaves, to serve

FOR THE DRESSING

  • 1 tbsp soy sauce
  • Juice of ½ lime
  • 1 tsp sesame oil
  • ½ red chilli, thinly sliced
  • Small bunch of coriander leaves, chopped
  • 1–2 tsp fish sauce, to taste
  • 1 tsp light brown sugar
  • 1 tbsp olive oil

COOKING INSTRUCTIONS

SERVES 4

  1. Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside.
  2. Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.
  3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
  4. Mix all the dressing ingredients together and adjust to taste.
  5. To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

https://www.gordonramsay.com/gr/recipes/chilli-beef-lettuce-wraps/

BLACKBERRY BACON GRILLED CHEESE

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http://www.lemontreedwelling.com/2016/04/blackberry-bacon-grilled-cheese.html

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Serves:1 sandwich
INGREDIENTS
  • 1 Tbsp. butter
  • 2 pieces sourdough bread
  • 4 slices Swiss cheese
  • 4 pieces bacon, cooked
  • ½ jalapeno, sliced (*for less spice, remove seeds)
  • 3 Tbsp. blackberry jam
INSTRUCTIONS
  1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
  2. Top one piece of bread with cheese, bacon, and jalapeños.
  3. Top the other piece of bread with blackberry jam.
  4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
  5. Grill until both sides are golden brown and cheese is melted.