Hasan Minhaj
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Food.comI devised this little concoction several years ago because we love curries and things with coconut milk in them, but OH, the sat-fat in that lovely canned stuff. A no-no for us unless it's a very special occasion. It's worked for me in a lot of curries and even rice dishes, and we can enjoy these foods without the worry. This recipe is a starting point as a substitute for 1 cup canned coconut milk for adding to recipes. (1- 13.5 oz can is just shy of 2 cups, I make the difference up with fat free half&half.) You can adjust the cornstarch and sugar to your taste for thickness and sweetness. Double or change for however much liquid you need in your recipe.YummlyExcellent! (But made some changes and mistakes). Made the “for two” version - make sure to click on that in the blog. Don’t care for Italian sausage, so used hamburgerTaste of HomeFor a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, KansasYummlyChanged ingredients a little bit, but very grateful for the recipe, and mashed potatoes turned out great!YummlyRecipe is wonderful, I️ changed out the beef for sausage and it made it even better with more flavors!Food52At the little bakery where I work, we always have at least a couple gallons of streusel in the freezer. The type of streusel changes with the seasons, as our fruit pies shift from apple to pear, from strawberry to peach. Of all the recipe cards in our collection, streusel is the chillest chick at the party. It takes just minutes to whip up, can be baked straight from the freezer, and keeps there for months. It can be piled on pies or layered into cakes. Or—à la Dorie Greenspan, who writes about “streusel crunch” in her book Dorie's Cookies—it can be baked solo on a sheet tray, then scattered over ice cream. Or yogurt.AllrecipesDinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results.AllrecipesTreat yourself to a steak dinner for one, using tofu instead of meat. This recipe is more method than ingredients, so change up the seasoning to your liking. Serve with French fries and spinach for a complete meal for one.Food52Looking for a portable, make-ahead dinner for the lazy days of summer? Reach for the bag of rice in your pantry, and make this hearty, umami-packed rice salad. The steps are simple, either done in one fell swoop or simple stages. Make a pot of fragrant rice. Sear dense, meaty portobellos in a skillet until deeply caramelized. Make salsa verde, then smash and marinate cucumbers in it. (Smashing cucumbers with the back of a knife, a technique commonly used in Sichuan cooking, creates lots of nooks and crannies to soak up the salsa verde.) All that’s left is tossing all of the components together, with crushed pistachios, currants, and dill for good measure. The flavors are bold and unexpected, the sweetness of the currants a pitch perfect contrast to the savory mushrooms and anchovies. A few tips and notes: For rice salads, my go-to method for cooking rice is Meera Sodha’s Basmati Rice recipe from Made in India, which yields light, fluffy, separate grains of rice every single time. Another method that works well is cooking the rice like pasta (in a big pot of generously salted water), then draining and spreading it out on a rimmed baking sheet to cool. Like most rice salads, this one is endlessly adaptable. Feel free to use brown basmati rice, or another long-grained rice, adjusting the cooking time accordingly. Swap in another type of mushroom (or a mixture) for the portobello, and change up the herbs, nuts, and dried fruit too. Because the ingredients hold up, the salad is equally delicious warm, at room temperature, or cold, and it keeps well for days in the fridge. To stretch leftovers, top with a fried egg, or stir in some shredded chicken or flaked salmon or tuna.Episode Guide
- Asian-American chefs, celebrities, activists and creators discuss recent hate crime and violence.
Apr 14, 2022 · Recipe for Change: Standing Up to Antisemitism with Idina Menzel, Ilana Glazer & Moshe Kasher. Dinner, Discussions & Jewish identity. In “Recipe for Change: Standing Up to...
- 52 min
- 989.1K
- Jubilee
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Jan 3, 2024 · “Recipe for Change: Standing Up To Antisemitism” premiered in April 2022 and has been viewed nearly 980,000 times. They considered doing the meals as Passover seders, as a way to...
Jun 17, 2024 · Recipe for Change is a Daytime Emmy Award-winning series where celebrities, chefs, activists and creators gather around the dinner table for necessary conver...
Recipe for Change: With Hasan Minhaj, Michelle Kwan, Eugene Lee Yang, Joel Kim Booster. Recipe for Change is a Daytime Emmy Award-winning series where celebrities, chefs, activists and creators gather around the dinner table for necessary conversations.
- (14)
- 2021-06-16
- Documentary, Comedy, Drama
- Hasan Minhaj, Michelle Kwan, Eugene Lee Yang
Recipe for Change provides culinary instruction, job skills training, fine arts enrichment, and mentorship to detainees at Cook County Jail. We strive to empower our students and equip them with the tools necessary to gain employment upon reentry thereby reducing recidivism.
- 3015 South California Avenue Chicago, IL, 60608 United States
- recipeforchange@recipeforchangeproject.org
This episode of Recipe For Change serves up a powerful conversation about revolutionizing Black maternal care. Host and activist Tatyana Ali joins Chef Nyesha Arrington for a heartfelt...
- 31 min
- 149K
- SpringHill
Recipe for Change provides culinary instruction, job skills training, fine arts enrichment, and mentorship to detainees at Cook County Jail. We strive to empower our students and equip them with the tools necessary to gain employment upon reentry thereby reducing recidivism.
