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Food52As you will no doubt notice, I have been going through a Greek phase in my cooking life, culminating with this weeks recipe, my Quick Souvlaki. This is my favourite Greek food out of them all, and it is one of the most delicious tastes you can imagine. This is Quick Souvlaki though, and is built for those of us in a hurry, but it still tastes amazing!Food52I've been a flight attendant for 25 years, and early on in my career I flew ONE time with a crazy Captain on the 727 aircraft who was not only a pilot but a cook who had a love of simple, good food. Through a strange combination of people I ended up buying his cookbook: "Granny Karate's Kitchen" for about $20. This publication is devoted entirely to helping a man cook an impressive array of good-tasting food for the woman he wants to impress. Every recipe is very detailed, with a list of the ingredients, tools/pots/pans needed, and most of them advise the single gentleman to include in his shopping list a dozen red roses. The whole cookbook is a hoot, but for 25 years I have been pretty much only been making the chicken soup. Over the years I have tweaked the recipe to make it more flavorful, but no matter what the prelude to the soup in the notes at the beginning of the book are the best. Captain Carlson and Chef Kral address how to cook for a bachelor's sick lady friend: 'Maybe there is a woman in your life that is not really a woman in YOUR life. She considers you her best friend and confidant. (Don't you just hate that?) She's probably romantically involved with some other guy and has never had those feelings for you. Your 'big brother' status is getting you down but what can you do? If you make a pass at her you might ruin your friendship, something you are not willing to risk. Try this: One day you find that the love of your life has called in sick from work. She has a bad cold. What does every mother make for her kid with a cold? Chicken soup. Go home, whip up 'Granny's Chicken Remedy Soup', then take it over to her house. When she invites you in, DO NOT GO IN. I REPEAT, DO NOT GO IN! This is your chance. Tell her you did not come over to chat. You couldn't concentrate at work because you worried about her. Tell her if anything ever happened to her, you would just die. Tell her you could not imagine your life without her. Tell her your true feelings, masked by the caring about her illness. Then leave. After you are gone, she will still have your words ringing in her ears. You can bet her present boyfriend didn't take the time to make her soup. He should have, for soon, he will be history.' I've added some additional flavor, replaced water with broth, upped the amount of chicken and then threw in some chopped fresh kimchee for extra health benefits. After all, I gotta kick this cold. Enjoy!Food and WineLast summer, I had the good fortune to travel with my partner to Croatia. We spent two weeks traversing the coastline of Croatia, where, in a cinderblock cabin surrounded by olive trees outside the Istrian town of Pula, Croatia, we got a lesson in how to make Croatia’s most prized dish, peka. Peka is the name for both the bell-shaped, domed cooking vessel made of cast iron and the meal that is prepared in it. The process for making peka is ancient and involves placing the pan over a bed of glowing coal embers and scooping more embers on top of the domed lid to create an oven-like environment where meats or seafood and vegetables are slow-roasted inside.Our teacher was Nikola of Eat Istria, and our day began at the market in Pula, where Nikola led me and my partner from stall to stall to collect ingredients. We were asked if we preferred lamb necks or veal chops. Perhaps octopus? We chose lamb, and that meant a stop at the vegetable stand for potatoes, carrots, onions, and garlic to accompany.At the cabin, we prepped the ingredients with minimal fuss, roughly cutting the carrots and onions, leaving the potatoes and garlic cloves whole, and layering them in the base of the dish with the lamb on top so the fat and juices would baste them throughout cooking. We plucked needles from a handful of rosemary sprigs snipped from the yard and doused the whole thing in white wine and a luxurious amount of extra-virgin olive oil that created a heady sauce of sorts in the bottom of the dish.As Nikola built a campfire on the side of a stone wall, he explained that we would wait for the fire to die down and then surround the peka with the residual ashy embers. These small chunks of coal produce just the right amount of heat to slowly cook the meal over the course of an hour or two. Once the embers were ready, we carried the weighty peka from the kitchen to the bed of coals and opened some local wines to while away the afternoon, patiently awaiting our one-pot feast.A waft of scented steam roared from the pot as Nikola lifted the dome to reveal the gloriously browned lamb necks. We peeked in and spied potatoes and carrots that were so dark in spots they were nearly burnt, but in a good way. The olive oil at the bottom was still bubbling and spitting as we gathered around the weathered wood table under a vine-covered pergola.Many of the homes we saw in Croatia had an outdoor fireplace for live-fire cooking—a centerpiece of the home, where meals are still made and families still gather. We spent the next few hours lingering at the table, talking about life in Croatia, politics, food—and most of all, wine. The large peninsula of Istria where our meal took place makes up Croatia’s northern coast; it is known for its gastronomic riches, including some of the best wines in the country. We tasted broody reds made from indigenous grapes like Teran, Refosco, and Borgonja and complex whites made from Malvasia. These regional varieties all matched perfectly with the meal, naturally, and we found the offerings from Piquentum particularly good.That experience inspired me to cook over a fire more often this past year. It makes me feel more connected to the elemental act of preparing food and sharing it with others, and it satisfies the soul the way no modern method can. For convenience, I’ve adapted this recipe to be prepared using a charcoal grill, as well as using your oven. But if you have the time, I encourage you to lean into tradition: build a fire, and settle in for a long, slow roast. It will be an experience neither you nor your guests will soon forget.YummlyOne of the worst recipes I have ever used in my life came out tasting way too strong of onion.AllrecipesGrowing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!Food.comBased on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She refers to this as “GF Mix” in her recipes, so I will, too. She says it’s a “heavy mix and leaves a slightly grainy taste in the baked product, but the mix exchanges cup for cup with wheat flour in adapting recipes. Because of its low protein count, you must add extra protein and/or leavening (egg whites, dry milk powder or a nondairy substitute, gelatin, or Egg Replacer).” This recipe has a long shelf life and may be stored at room temperature. For breads, add ¾ teaspoon xanthan gum per cup of flour; for cakes, add ½ teaspoon xanthan gum per cup of flour; and for cookies, add ¼ to ½ teaspoon xanthan gum per cup of flour.Food.comCanned soups are life savers in all sorts of recipes but sometimes you really want that homemade taste.This creamy soup will fill the bill.This recipe comes from about.com a guide to Southern cuisine.AllrecipesThis recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!Food NetworkWhile traveling through Argentina, I stumbled on a little grill off a side street in Buenos Aires. I sat down by myself and had one of the most amazing eating experiences of my life. The memory of tasting that fresh chimichurri atop the perfectly cooked steak is one I will never forget. This recipe brings me back to that food adventure and is one that will leave you wanting more.Order Taste Of Life Recipes nearby
The Wine Goddess702 Main St · Closed · Opens Today 12 PM · (847) 475-9463Find out about the ins-and-outs of..., Expand your vino knowledge and expertise, Learn to successfully navigate a restaurant wine list, Taste and discuss seven different wine grapes and styles, Expand your wine knowledge while enjoying a variety of common stylesHealthy Recipes | Taste For Life. Nutrition-dense, whole-food recipes (from apps to desserts) that taste great and nourish your body. Appetizers. Breakfast. Desserts. Drinks. Gluten Free. Main Course. Parties & Picnics. Quick. Soups. Salads. Vegan. Veggie.
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Healthy recipes based on clean eating, anti-inflammatory and elimination diet recipes that are gluten free, dairy free, grain free, paleo, whole30, vegan, keto or low carb friendly, including breakfast, lunch or dinner, dessert, drinks and snacks.
- Cabbage Fritters Recipe
- Essential Ingredients For Cabbage Fritters
- How to Make The Cabbage Fritters
- Variations / Add-Ins For Cabbage Pancakes
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This healthy cabbage fritter recipe is simple and customizable, the ingredients come together in just five minutes when you already have some shredded cabbage in the fridge. Just like my grated potato frittersthese savory cabbage pancakes can be enjoyed either warm or cold. When reheated the cabbage patties become quite tender but if you like them ...
Shredded green cabbage – use a mandoline for fine uniformly sliced cabbage. Or use pre-packaged shredded cabbage.Eggs– are needed for binding everything together, without using too much flour.Flour– use any you like. Gluten free flours also works. As grain free flours you can use cassava, arrowroot or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.Carrot – is needed just for flavor and a touch of color. The starch in carrot also helps with texture.Step 1. Prepare the ingredients (wash and cut):
1. Shred the cabbage with a mandoline slicer(for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage. 2. Thinly slice 2-3 scallions (or a regular onion). 3. Grate the carrotswith a box grater. 4. Mince the garlicor use the finer side of a box grater.
Step 2. Combine all the ingredients:
1. In a large bowl add all prepared ingredients andtoss lightly to combine and coat everything with egg. You can use your hands. Don’t use force while mixing, you don’t want to draw too much water from the cabbage. 2. The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried. The first ones might be a little fragile, but the hold will improve while you continue.
Step 3. Shape the cabbage pancakes and fry:
1. Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so. 2. Add fat for frying, let it heat for 1 minute.It will provide a golden crisp crust. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil. 3. Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will co...
Swap the veggies in the cabbage pancakes. As long as the same volume of vegetables is used. Potato, sweet potato, zucchini or celery root will all work.Give more substance to the cabbage fritterswith the addition of leftover cooked grains like brown rice or buckwheat.Pump up the flavorwith extra spices like chili flakes, coriander, cumin, turmeric.Add cheese: grated feta, parmesan or cheddar are all great (or a dairy free version). I recommend about 1/2 to 3/4 cup.- (16)
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Pre-heat oven to 375 degrees. Sift together sugar, ginger, cinnamon, baking soda and salt. Blend in oil, eggs, vinegar and molasses. Slowly knead in flour. Roll dough and cut cookies. Place cookies on a greased cookie sheet. Bake for 10 minutes.
Healthy recipes based on clean eating, anti-inflammatory and elimination diet recipes that are gluten free, dairy free, grain free, paleo, whole30, vegan, keto or low carb friendly, including breakfast, lunch or dinner, dessert, drinks and snacks.
