Mushroom Cream Soup

A Savory Moment by Life At The Table

#Food #Society #Nutrition #Fitness #Chef Sandra Lewis, Life At The Table #Life At The Table #Chef Sandra Lewis #Arts

1:14:43

Artificial intelligence is evolving at an unprecedented pace—what does that mean for the future of technology, venture capital, business, and even our understanding of ourselves? Award-winning journalist and writer Anil Ananthaswamy joins us for our latest episode to discuss his latest book Why Machines Learn: The Elegant Math Behind Modern AI . Anil helps us explore the journey and many breakthroughs that have propelled machine learning from simple perceptrons to the sophisticated algorithms shaping today’s AI revolution, powering GPT and other models. The discussion aims to demystify some of the underlying mathematical concepts that power modern machine learning, to help everyone grasp this technology impacting our lives–even if your last math class was in high school. Anil walks us through the power of scaling laws, the shift from training to inference optimization, and the debate among AI’s pioneers about the road to AGI—should we be concerned, or are we still missing key pieces of the puzzle? The conversation also delves into AI’s philosophical implications—could understanding how machines learn help us better understand ourselves? And what challenges remain before AI systems can truly operate with agency? If you enjoy this episode, please subscribe and leave us a review on your favorite podcast platform. Sign up for our newsletter at techsurgepodcast.com for exclusive insights and updates on upcoming TechSurge Live Summits. Links: Read Why Machines Learn, Anil’s latest book on the math behind AI https://www.amazon.com/Why-Machines-Learn-Elegant-Behind/dp/0593185749 Learn more about Anil Ananthaswamy’s work and writing https://anilananthaswamy.com/ Watch Anil Ananthaswamy’s TED Talk on AI and intelligence https://www.ted.com/speakers/anil_ananthaswamy Discover the MIT Knight Science Journalism Fellowship that shaped Anil’s AI research https://ksj.mit.edu/ Understand the Perceptron, the foundation of neural networks https://en.wikipedia.org/wiki/Perceptron Read about the Perceptron Convergence Theorem and its significance https://www.nature.com/articles/323533a0…

大约1年之前 3:07

MP3•单集首页

The soup comes together lickety-split on a weeknight. It’s filled with flavor, earthy and warm. Add it to your weeknight repertoire.

The post Mushroom Cream Soup appeared first on Life At The Table.

231集单集

A Savory Moment by Life At The Table

Mushroom Cream Soup

A Savory Moment by Life At The Table

published 大约1年之前

MP3•单集首页

The soup comes together lickety-split on a weeknight. It’s filled with flavor, earthy and warm. Add it to your weeknight repertoire.

The post Mushroom Cream Soup appeared first on Life At The Table.

231集单集

#Food #Society #Nutrition #Fitness #Chef Sandra Lewis, Life At The Table #Life At The Table #Chef Sandra Lewis #Arts

所有剧集

A Savory Moment by Life At The Table

1
How to Brine Your Thanksgiving Turkey 2:39

15 weeks之前2:39

2:39

Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine. Why a Brine is Beneficial The challenge is this. Meat is muscle and the color of the meat reflects how those muscles are used . More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat. The breast muscle is not as active, so that means less myoglobin and whiter meat. The myoglobin-rich, darker muscles take longer to cook. So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge. To tackle this, consider brining your turkey. Why a Turkey Brine Means Moist Meat For centuries salt has been used as a preservative and a part of food preparation. Brining, or soaking the bird overnight in a salt solution, ensures moist results. The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid. The end result is a tasty, tender, and juicy turkey. My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come. Give it a try this holiday season. In addition, here are some tips on how to brine your Thanksgiving turkey. Tips on How to Brine Your Thanksgiving Turkey 1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey. 2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine. 3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security. 4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking. That’s it! While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table. Looking for some sides to go with that beautiful turkey? Try these: Cornbread Dressing Sweet and Sour Green Beans Garlic and Sage Gravy Print How to Brine Your Thanksgiving Turkey Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 18-20 hours Total Time: 0 hours Yield: 8 quarts of brining liquid Ingredients Units USM 8 quarts of cold water 2 cups kosher salt 8 large fresh or dried bay leaves 2 tablespoons allspice 2 tablespoons black peppercorns 1 – 16 -17 lb turkey, giblets and neck removed Cook Mode Prevent your screen from going dark Instructions Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator. Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot. Heat the salt mixture over medium-high heat until the salt dissolves. Remove from the heat and add the remaining 4 quarts of water to the brine. Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight. Refrigerate the turkey in its brine for 18-20 hours. Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe. Did you make this recipe? 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A Savory Moment by Life At The Table

1
Nashville Hot Chicken Sandwich 3:29

34 weeks之前3:29

3:29

Spice Up Your Life: Nashville Hot Chicken Do you love fiery flavors that make your taste buds dance? Buckle up. Because I’ve got a tantalizing food adventure for you. It’s a Southern celebration of heat, history, and happiness. It’s Nashville Hot Chicken. A Fiery Beginning: The Birth of Nashville Hot Chicken The legend of Nashville hot chicken begins with a story as spicy as the dish itself. At the center of this story is Thornton Prince, a charming and somewhat mischievous Nashville native. After a particularly late night out Thornton’s girlfriend decided to teach him a lesson. She whipped up a batch of his favorite fried chicken, but added an extraordinary amount of fiery spice hoping to burn a little sense into him through his tastebuds. To her surprise, Thornton loved it. He refined the recipe and soon this creation became a sensation. Thornton Prince opened Prince’s Hot Chicken Shack, and the rest, as they say, is history. The Heat is On: What Makes This Chicken so Hot? What sets Nashville hot chicken apart from other fried chicken? It’s all in the sauce. After frying the chicken is coated with a fiery paste made from cayenne, paprika, and granulated garlic. And it’s balanced with a bit of brown sugar. Traditionally the paste is made with a bit of the frying oil. My updated version uses avocado oil instead. Tips for Making the Perfect Nashville Hot Chicken Ready to try your hand at making this delicious chicken dish? Here are my top four tips for making this iconic dish. 1. Thin Cut Chicken. Most chicken breasts are extraordinarily large and thick. Cut your chicken breasts in half horizontally for the perfect size. 2. Maintain Oil Temperature . Fry your chicken at a steady 350˚F. Adjust your burner up and down as needed to maintain a steady heat. A digital thermometer comes in handy for checking the temperature. 3. Garnish with Cooling Flavors. Pickles, butter lettuce, and a garlic sauce made with mayo and sour cream are the perfect way to balance the heat in this sandwich. 4. Use a Sturdy Bun . A kaiser roll is the perfect choice to hold this man-sized sandwich together. And here’s one final tip, especially for those whose tastebuds are a bit more delicate and shy away from heat. Make this sandwich and leave off the additional spices brushed on after frying. You’ll have all the fun and flavor without needing a fire extinguisher for your tastebuds. Whether you’re a spice lover or just looking to cook something new for dinner, Nashville hot chicken is a must-try. What are you waiting for? Get cooking and let the good times (and spicy chicken) roll! Learn to make a fabulous sandwich. Read my sandwich making tips. Sandwich Making Tips *As an Amazon Associate I earn from qualifying purchases.* Print Nashville Hot Chicken Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Master the art of making Nashville Hot Chicken Sandwich with its crispy coating and fiery, flavorful kick. Super easy and delicious! Author: Chef Sandra Lewis Ingredients Units USM Chicken 4 5 – oz skinless, boneless chicken breasts 1 cup flour 1/2 cup cornstarch 1 teaspoon cayenne 1 teaspoon granulated garlic 1 teaspoon paprika 1 teaspoon granulated onion 1 teaspoon kosher salt 1 teaspoon black pepper 2 eggs 4 kaiser rolls, toasted peanut oil for frying Hot Sauce 6 tablespoons avocado oil 2 tablespoons brown sugar 1 tablespoon cayenne 1 teaspoon paprika 1/2 teaspoon granulated garlic Garlic Sauce 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons lemon juice 1 tablespoon garlic paste 1 tablespoon white wine vinegar kosher salt Garnish 4 butter lettuce leaves 4 tomato slices 4 red onion slices pickles Cook Mode Prevent your screen from going dark Instructions Garlic Sauce Stir together the ingredients for the garlic sauce in a small bowl. Taste and adjust the seasoning as needed. Set aside. Hot Sauce Stir together the ingredients for the hot sauce in a small bowl and set aside. Chicken Whisk together the flour, cornstarch, cayenne, granulated garlic, paprika, granulated onion, kosher salt, and black pepper in a medium bowl. Divide this mixture between two small sheet trays. Beat the two eggs; pour the beaten eggs onto a third small sheet tray. Arrange the sheet trays with the flour mixture on either side of the beaten eggs. Breading Process: Coat a chicken breast with the flour from the first tray. Dip the flour-coated chicken breast into the beaten eggs in the second tray. Coat the chicken with the flour from the third tray. Repeat until each chicken breast has been coated. Heat a high-smoke point oil in a cast iron skillet to 325˚ F – 350˚F. Fry the chicken breasts until the coating is browned and the chicken is cooked. Remove the chicken breast from the skillet to wire rack. Brush the top side of the chicken with the hot sauce. Sandwich Assembly Brush the tops and bottoms of the kaiser rolls with the garlic sauce. Lay a leaf of butter lettuce on the bottom bun. Lay the tomato and red onion slices on top of the butter lettuce. Lay the chicken breast on top of the tomato and red onion slices. Lay the pickles on top of the chicken. Enjoy! Notes If you like tons of spice, brush both sides of your chicken breast with the hot sauce mixture. If you don’t like tons of spice, forego the hot sauce. This sandwich is delicious without it. Did you make this recipe? 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A Savory Moment by Life At The Table

1
Tuna Nicoise Salad 3:15

35 weeks之前3:15

3:15

Dive Into Flavor with the Vibrant Tuna Niçoise Salad What salad from the sun-kissed city of Nice, France, should you add to your evening meal repertoire? It’s Tuna Niçoise Salad. It is a celebration of simplicity and flavors. The original version of Niçoise salad was even more simple: salted tomatoes, hard boiled eggs, anchovies, and olive oil. It was considered a much beloved poor man’s meal. Then August Escoffier , a French chef who is known as the king of chefs and the chefs to kings and whose work spanned the 18 th and 19 th centuries, added boiled potatoes and green beans to the salad. And there’s been controversy ever since from the purists who say that’s not traditional. But it stuck and most often today you will see boiled potatoes and green beans in a Niçoise salad along with capers, olives, and canned tuna. Cooking Up Fun: Pan-Searing Tuna There is no shame in using canned tuna in this salad. It’s quick, easy, and tuna packed in oil is delish and one of my weeknight go-tos. Elevate your Tuna Niçoise Salad experience with pan-seared tuna. It’s simple and fast. Heat a pan over medium-high heat and add a splash of olive oil, just enough to coat the bottom of the skillet. Season the tuna on both sides, lay it in the skillet for not more than 1-2 minutes on each side. You’re aiming for a beautifully browned crust with a rare to medium-rare center. Fresh, Flavorful Ingredients in Tuna Niçoise Salad But before the fun of pan-searing, make the dressing for your salad and prep your veggies. 1. The Dressing. Whisk together olive oil, white wine vinegar, lemon juice, lemon zest, minced shallots and Dijon mustard. Set that aside for the flavors to meld. 2. Red Potatoes. Cut the red potatoes into wedges and simmer in salted water for 8 minutes, or just until perfectly tender. Drain the potatoes and toss them in a bit of dressing as soon as they are done so they absorb the flavors of the dressing. 3. Green Beans. Cut green beans into 2-inch lengths and pan-steam them in salted water for two minutes. Shock them in an ice bath to stop the cooking. This cooking process ensures bright-colored green beans. Toss these veggies together with dressing and plate them. Garnish with Niçoise olives, capers and a perfectly boiled egg cut into quarters. Lay your seared tuna on top. Take a step back, admire your creation, give thanks, and dig into your Tuna Niçoise Salad. Make it today and enjoy it at the table with your friends and family. Learn how to perfectly boil and egg. How To Perfectly Boil An Egg *As an Amazon Associate I earn from qualifying purchases.* Print Tuna Niçoise Salad Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Tuna Niçoise Salad is the perfect salad when you want a ray of sunshine in your life and on your plate. And it’s easy to make on a weeknight. Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 10 minutes Total Time: 40 minutes Yield: 4 servings Ingredients Units USM Salad 4 6 – oz tuna filets 1 lb small red potatoes, quartered 8 oz green beans, trim and sliced into 2-inch pieces 16 grape tomatoes, quartered 4 boiled eggs, quartered 1/4 cup Niçoise or kalamata olives 4 teaspoons capers kosher salt red pepper flakes, optional chopped parsley, optional Dressing 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 tablespoon lemon zest 4.5 tablespoons shallots, minced 3/4 cup olive oil kosher salt Cook Mode Prevent your screen from going dark Instructions Salad Dressing. Whisk together all the ingredients for the dressing except the olive oil. Whisk the olive oil into the vinegar mixture in a steady stream until combined. Taste the dressing and season with kosher salt as needed. Set the dressing aside. Potatoes. Place the quartered potatoes in a pot large enough to cover the potatoes by 1-2 inches of water. Season the water with kosher salt. Bring to a boil, then reduce to a simmer. Cook just until tender, about 8 minutes. Drain the potatoes and toss with 1/4 cup of the dressing in a large bowl while they are still warm. Green Beans. Prepare an ice water bath for the green beans: a bowl of cold water with ice. Add the green beans to a large skillet, ideally so they lay in the skillet in one layer. Add just a bit of cold water to the skillet to cover at least half the surface of the skillet. Season the green beans with kosher salt. Heat the green beans until the water boils. Cook the green beans until they are crisp tender, 2-3 minutes. Once cooked, submerge the green beans in the ice water bath to stop the cooking process. Drain the green beans and lay on paper towels to dry. Tuna. Heat a skillet over medium-high heat. Add just enough oil to coat the bottom of the skillet. Give it a swirl to evenly distribute the oil. Season the tuna filets and add them to the hot skillet. Sear 1-2 minutes on each side. Remove from the heat and set aside. Assemble the Salad Toss the potatoes, green beans, and grape tomatoes with a good portion of the dressing, reserving some of the dressing to spoon over the top of the pan-seared tuna. Divide the salad onto four plates. Top each salad with a seared tuna filet. Garnish each salad with 1 teaspoon of capers, 1 tablespoon of Niçoise olives, and 4 boiled egg quarters. Spoon a bit of the remaining dressing over each tuna filet. Notes The potatoes and green beans can be cooked in advanced and stored in the refrigerator. If you like a lot of dressing on your salad or want to use this dressing on another salad, make more salad dressing. The dressing can also be made in advance and stored in the refrigerator. Let it come to room temperature before using. Follow these instructions for a perfect boiled egg. Optional: Some versions of this salad replace the tuna with anchovies. Other versions include a slice or two of anchovies as a garnish. Follow your heart on this one. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419067}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac =function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1){while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2){d2=D+1;}else {d1=D+1;}break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}}if(d1>D){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8){break;}B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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A Savory Moment by Life At The Table

1
Orzo Salad with Basil Vinaigrette and Poached Shrimp 3:15

37 weeks之前3:15

3:15

Discover the Delight of Orzo Salad with Basil Vinaigrette and Poached Shrimp Which quick-cooking pasta is shaped like a rice grain and means “barley” in Italian? It’s orzo. And you need to get to know this delicious, quick-cooking pasta. You’re going to love orzo’s versatility. It’s used in soups, stews, salads, and can be used as a substitute for a grain in all kinds of dishes, like paella and risotto. My favorite way to use this beloved pasta is in a salad: Orzo Salad with Basil Vinaigrette with Olive Oil Poached Shrimp. Is your mouth watering yet? The Freshness of Basil Vinaigrette The beauty of orzo is its ability to absorb flavors; and there’s no better flavor to pair orzo with than my basil vinaigrette. It’s the star of this salad show. It’s fresh, zesty, and packed with the aromatic punch of basil. Basil has been cultivated for more than 5,000 years and was once considered a symbol of love in Italy. Basil is rich in antioxidants and has anti-inflammatory properties. This vinaigrette is not only over-the-top delicious, it’s good for you too. But isn’t that just the base definition of what food should be? It tastes good and is good for you. Yes! Perfectly Poached Shrimp for Orzo Salad with Basil Vinaigrette Poaching shrimp might sound fancy, smancy, but it’s an incredibly simple cooking technique. There are two keys to success with poaching shrimp. 1. Infuse the poaching liquid with lots of flavor. In this case the poaching liquid is olive oil, and you’ll infuse it with bay leaf, peppercorns, lemon, and a bay leaf for starters. add any additional aromatics and seasonings to the liquid to customize it for your tastebuds. 2. Control the poaching temperature. Shrimp are delicate and can easily become tough and rubbery. To achieve the perfect poach, the poaching liquid should be kept at a gentle simmer, around 170˚F. This ensures that the shrimp cook evenly and stay tender. Poach only until the shrimp turn opaque and pinken. This color change is one of the most reliable indicators that your shrimp are done. The best of cooking is taking simple, fresh ingredients and transforming them into something delicious to eat. Get to know orzo, make this basil vinaigrette, poach those shrimp and savor every bite of this delightful salad. Make it today and enjoy it at the table with your friends and family. Ready to make basil pesto? This is a tried and true recipe . Here’s another recipe that features shrimp and is super easy. Shrimp al Ajillo Print Orzo Salad with Basil Vinaigrette and Poached Shrimp Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Dive into the flavors of the Mediterranean with this Orzo Salad with Basil Vinaigrette and Poached Shrimp. Delish and easy to make on a weeknight! Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 10 Total Time: 40 minutes Yield: 4-6 servings Ingredients Units USM 2 cups orzo 16 grape tomatoes, sliced 2 shallots, julienne 1/2 cup chopped parsley 1 lemon Basil Vinaigrette 2 cups basil leaves 1 tablespoon roughly chopped garlic 2 tablespoons Champagne vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil kosher salt Poached Shrimp 12 16/20 -shrimp, peeled and deveined 1 1/2 cups olive oil 2 lemon slices 2 bay leaves 2 teaspoons black peppercorns 2 smashed garlic cloves Optional Garnish Red pepper flakes Cook Mode Prevent your screen from going dark Instructions Prepare orzo according to package directions. Drain and spread onto a sheet tray to cool. Basil Vinaigrette In the bowl of a food processor, combine the basil, garlic, Champagne vinegar, and Dijon mustard. Process until the basil is finely chopped. Add the olive oil to the basil mixture with the processor running. Once combined, taste and adjust the seasoning as needed. Poached Shrimp Combine the olive oil, lemon slices, bay leaves, black peppercorns and smashed garlic in a saucepan. Bring the poaching liquid to a simmer. Remove the liquid from the heat and allow the liquid to steep for 15 minutes. When you’re ready to poach the shrimp, reheat the poaching liquid to 170˚F. Add the shrimp to the poaching liquid and poach just until shrimp turn opaque and pinken. Remove the shrimp from the poaching liquid to a parchment lined sheet tray. Assemble the Salad Combine the cooked orzo, sliced tomatoes, shallots, parsley, and basil vinaigrette in a large bowl. Stir to combine well. Scoop the orzo mixture onto a plate or into a bowl and add the poached shrimp on top. Garnish with a splash of fresh lemon juice and red pepper flakes, if desired. Notes Depending on how large your shrimp are you may need to do two rounds of poaching so that you don’t overcrowd the saucepan. Remove the shrimp from the first round to a sheet tray and repeat the process until all shrimp are cooked. If you buy shrimp with the shell on, poach them first, then peel and devein them. The shells will enhance the flavor of your shrimp. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419049}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac =function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1){while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2){d2=D+1;}else {d1=D+1;}break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}}if(d1>D){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8){break;}B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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A Savory Moment by Life At The Table

1
Hummus 3:42

38 weeks之前3:42

3:42

It’s time to ditch store-bought hummus and make your own. Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions. Honestly, what dish doesn’t taste better when it’s homemade? A Rich History: Hummus Through the Ages Hummus is a simple dish with a rich history. Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations. The first recorded recipe dates back to the 13 th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”. The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil. Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus. Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus. Health Benefits of Hummus Homemade hummus is packed with nutrients. Chickpeas are rich in protein, fiber, and essential vitamins and minerals. Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties. Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes. Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make. Tips for the Perfect Hummus 1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush. Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy. 2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas. 3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus. Sure, sure. You can buy hummus at the store. But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives. Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched. Make it today and enjoy it at the table with your friends and family. Looking for another chickpea recipe. Try this one. Fried Chickpeas with Turmeric To make pita chips with your hummus follow the instructions in this Greek Nachos recipe. Print Hummus Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Make the ultimate creamy hummus with this recipe and cooking tips. It’s an easy homemade dip perfect for any occasion. Author: Chef Sandra Lewis Prep Time: 40 Cook Time: 10 Total Time: 50 minutes Yield: 8-10 servings Ingredients Units USM 1 1/4 cup dried chick peas 1 1/2 teaspoons baking soda, divided 1/2 cup tahini 2 tablespoons rough chopped garlic 1/4 cup lemon juice + plus more as needed 1/2 teaspoon kosher salt + more as needed 2 tablespoons ice water + more as needed Optional Garnishes olive oil chopped parsley Niçoise olives extra cooked chick peas red pepper flakes Cook Mode Prevent your screen from going dark Instructions Place dried chickpeas and 1 teaspoon of baking soda in a large bowl. Fill the bowl with enough water to cover the chickpeas by 2-3 inches and soak overnight. Rinse the soaked chickpeas. Place the chickpeas and the remaining 1/2 teaspoon baking soda in a large pot and cover with enough water to cover by 2-3 inches. Bring the chickpeas to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-45 minutes or until chickpeas smash easily. As the chickpeas cook, skim the surface of the water. Drain the chickpeas and measure out 3 cups. Combine 3 cups of chickpeas, tahini, garlic cloves, lemon juice, and 1/2 teaspoon kosher salt in a food processor. Blend this mixture for 3 minutes. With the machine running, slowly drizzle in the ice water until the hummus is smooth. Taste and adjust the seasoning as needed with additional lemon juice and kosher salt. Notes Check the chickpeas at the 30 minute mark. If they smash easily they are done. Use canned chickpeas, if desired, as a garnish; or remove some of the chickpeas from the pot when cooking prior to the chickpeas reaching the smash easily point. Cook the chickpeas ahead of time and store them in the fridge. They will keep for 3-5 days after cooking. Freezing cooked chickpeas is another option. Drain off the liquid, lay the chickpeas in a single layer on a sheet tray and freeze. Once frozen, transfer to a container. Frozen chickpeas will keep well for 3 months. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419026}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac =function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1){while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2){d2=D+1;}else {d1=D+1;}break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}}if(d1>D){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8){break;}B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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A Savory Moment by Life At The Table

1
Shrimp al Ajillo 3:28

39 weeks之前3:28

3:28

Dive Into The World of Shrimp al Ajillo Would you like to add the power of the Mediterranean diet to your cooking repertoire that is quick and easy? Of course you do. And I have the perfect recipe. Shrimp al Ajillo. It’s a dish that has charmed palates around the world with its simplicity and robust flavor. This classic Spanish tapa, one of my favorites, features succulent shrimp cooked in olive oil, garlic, and chili peppers. Did I mention garlic, my favorite allium vegetable? Oh yes, I did. The Tapas Tradition Tapas, small plates of food served with drinks, are a beloved Spanish tradition. The word “tapas” is a derivative of the the Spanish verb “taper” meaning “to cover”. Historically, plates with slices of bread or ham were used to cover drinks in Spanish bars preventing flies from getting in. Over time these dishes, or “covers”, evolved into small, flavorful shareable plates we now know as tapas. The Garlic Factor Shrimp al Ajillo is one of my favorite tapas. Why? Because of my favorite vegetable of all time – garlic. The name “al ajillo” translates to “with garlic” and garlic is indeed the co-star of this dish, so don’t skimp on it. Garlic is a medicinal wonder that has been used for years and it’s beloved for its culinary versatility. Garlic imparts a distinctive, robust flavor, pungent when raw, sweet when cooked, that transforms any dish graced with its presence. And I love it. Shrimp al Ajillo: A Flavorful Spanish Delight Shrimp and garlic are the perfect pair in this easy to make dish. Use 16/20 shrimp for this dish; the numbers simply mean there are 16-20 shrimp in a pound. This large size is substantial enough to stand up to the bold flavors of garlic without being overwhelmed. And there’s less risk for overcooking large shrimp because of their size. The delightful kick of garlic is the perfect pairing for the natural sweetness of the shrimp. Add to this olive oil, a bit of white wine, fresh parsley, and a bit of heat from red pepper flakes. Can you say, “Tastebuds happy dance!”? Once prepped this dish takes less than 10 minutes to cook. How to Tell When You’re Shrimp are Perfectly Cooked Shrimp are quick-cooking seafood delights. Here are four indicators that your shrimp are perfectly cooked: The shrimp are firm to the touch, but still springy, not mushy. The shrimp are opaque in color with a pink or orange tint, depending on the variety of the shrimp. Once cooked, shrimp should be juicy and succulent, not dry or rubbery. Grab your apron and bring the Mediterranean to your table. Other shrimp dishes you may be interested in trying: Cajun Shrimp and Grits Shrimp Creole You can book a Shrimp al Ajillo happy hour class. More details here: Shrimp al Ajillo and Sangria Virtual Cooking Class Print Shrimp al Ajillo Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } This simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 4-6 servings Ingredients Units USM 1 lb 16/20 shrimp, peeled and deveined 1/2 cup extra virgin olive oil 10 cloves of garlic, sliced thin 3 tablespoons white wine 1 lemon for juicing 1/2 teaspoon red pepper flakes fresh parsley or cilantro, chopped kosher salt Cook Mode Prevent your screen from going dark Instructions Heat a skillet large enough to hold the shrimp in one layer over medium-high heat. When the skillet is hot, add the olive oil and sliced garlic. Season with a pinch of kosher salt. Reduce the heat and gently sauté the garlic for about a minute. Add the shrimp to the skillet in one layer; season the shrimp with kosher salt. Add the white wine. As the shrimp begin to pink up on the bottom side (about 1 1/2 – 2 minutes), flip to the other side and cook just until the shrimp are cooked through. Transfer the shrimp to a plate and pour the olive oil and white wine mixture over the top. Squeeze fresh lemon juice over the top of the shrimp. Garnish with the garlic, red pepper flakes, and parsley or cilantro. Notes You’re going to want to have some hot, crusty bread on hand to soak up all the deliciousness from the olive oil, garlic, white wine, and lemon juice. If you have more shrimp than will fit in a single layer, cook the shrimp in batches adding the white wine in with the last batch of shrimp. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419003}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac =function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1){while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2){d2=D+1;}else {d1=D+1;}break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}}if(d1>D){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8){break;}B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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A Savory Moment by Life At The Table

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Fiji Chicken Curry 3:38

40 weeks之前3:38

3:38

Fiji Chicken Curry: Fresh Ingredients and Rich Spices Are you ready to spice up meal time with something new? Try my Fiji Chicken Curry. This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture. Indians migrated to Fiji in the 19 th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations. The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry. Dive Into the World Curry The word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”. In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation. The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product. Don’t be fooled into believing that this is the be-all-end-all of curry flavors. It’s not. Each curry has its unique preparation method and set of spices used. And, by the way, the word “masala” simply refers to a blend of spices. The Flavors of Fiji Chicken Curry So how does Fiji curry differ from traditional Indian curries? Glad you asked. Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it’s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level. Fijian curries are also more chunky and less saucy. To make this Fiji chicken curry easy, I’ve used a spice blend called “ meat masala ”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds. Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices. Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors. Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor. Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot. There is no doubt you are going to love Fiji Chicken Curry. It’s easy to make and your tastebuds are going to love the flavors. Make it tonight. Love curry? Try this Thai Green Curry. Thai Green Curry with Chicken *As an Amazon Associate I earn from qualifying purchases.* Print Fiji Chicken Curry Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Break out of your boring dinner time routine and make this simple and flavor-filled Fiji Chicken Curry. Your tastebuds are going to love it. Author: Chef Sandra Lewis Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 8 servings Ingredients Units USM 1 cup onion, medium dice 1 tablespoon ginger, grated 2 tablespoons , jalapeño, deseeded and chopped 2 Roma tomatoes, chopped 1 (generous) tablespoon garlic, chopped 1 tablespoon meat masala 1 teaspoon mustard seed 1 teaspoon whole fenugreek seeds 1 lb chicken, diced (breast or boneless thighs) 1 cup coconut milk 1 cup water 8 curry leaves 1 cup potato, medium dice 1 cup eggplant, medium dice Juice of 1 lime Additional lime for wedges as a garnish 2 tablespoons (or more) of chopped cilantro for garnish red pepper flakes for garnish (optional) olive oil kosher salt Cook Mode Prevent your screen from going dark Instructions Heat a large skillet over medium-high heat. Add just enough olive to the skillet to coat the bottom of the skillet and give it swirl. Add the onions and sauté until almost translucent. Add the ginger, tomatoes, and jalapeños, and sauté an additional minute. Add the garlic and sauté until fragrant. Add the meat masala, mustard seed, and fenugreek, and sauté an additional minute or two. Add the chicken and sauté for a minute or two. Add the coconut milk, water, and curry leaves. Reduce heat and simmer for 10 minutes. Add the potatoes, simmer for an additional 5 minutes. Add the eggplant and simmer for 5 minutes more. Check the potatoes and eggplant to ensure they are tender. Add a few minutes of cooking time to the dish if needed. Remove from the heat once the potatoes and eggplant are tender. Add the juice of 1 lime. Taste and adjust the seasoning with kosher salt as needed. Serve over Jasmine rice and garnish with cilantro. Notes You can substitute garam masala for the meat masala; add the garam masala at the end of the cooking time to preserve the flavors; taste and add more garam masala as needed for a more robust flavor. Did you make this recipe? 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A Savory Moment by Life At The Table

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Lentil Salad with Ladolemono 3:26

41 weeks之前3:26

3:26

A Mediterranean Delight: Lentil Salad with Ladolemono Lentils have a long and delicious history with the human race. Esau was so enticed by this legume that he traded his birthright to his brother Jacob in exchange for a bowl of red lentil stew. Maybe you don’t love them that much, but you’re going to love my Lentil Salad with Ladolemono, a tangy, lemony Greek dressing. The Magic of Lentils in this Lentil Salad with Ladolemono Lentils are a tiny but mighty legume that pack a nutritional punch. They are a rich source of protein fiber, and essential nutrients like folate, iron, magnesium, and potassium. Lentils are rich in dietary fiber, both soluble and insoluble, and one cup of cooked lentils contains about 15 grams of fiber. Lentils also contain various bioactive compounds with antioxidant properties that help protect the body against oxidative stress and may reduce the risk of chronic diseases including heart disease and cancer. And lentils are easy to digest, and low in fat and calories. Truly, what’s not to like? Lentil Salad: Why The Choice of Green Lentils For this salad, use green lentils or French green lentils, also known as “puy” lentils. The primary difference between these two types of green lentils lies in their geographical origin. Puy lentils come exclusively from France, while those labeled simply as green lentils have been grown in North America, Europe, or Asia. The most important characteristic of green lentils despite where they’re grown is the ability of this lentil to maintain its shape after cooking. Unlike red lentils that break down easily. Meet Ladolemono: The Tangy Greek Dressing That Will Make Your Tastebuds Dance Now get ready to meet ladolemono. An unforgettable, tangy, and lemony classic Greek salad dressing. The word “ladolemono” is a composite word derived from the two Greek words for olive oil and lemon, highlighting its simple yet vibrant ingredients. Add to this delightful combo minced garlic and either dried or fresh oregano and its magnificence in each bite. And now you have a truly spectacular dish; a salad that highlights the combined beauty of the lentil with all the deliciousness that is ladolemono. Your tastebuds are going to dance a Greek jig. Bringing It Together: Lentils and Ladolemono with Pan-Seared Chicken and a Chive Yogurt Sauce Now imagine your lentils with crisp bell peppers and savory shallots tossed with the ladolemono. It’s a celebration of textures and flavors. The lentils are tender, the vegetables add crunch, and the dressing ties everything together with bright, citrusy notes. Top it with a pan-seared protein of your choice with a chive yogurt sauce and you’ve got a winning meal. Try it today. Book a a culinary team building or healthy cooking class featuring this recipe! Here’s another recipe with a Greek flair you will definitely enjoy. If you’re not vegan, replace the tempeh with chicken and replace the cashew yogurt with whole-milk yogurt. Greek Tempeh Wrap with Cashew Yogurt Tzatziki Sauce Print Lentil Salad with Ladolemono Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } This spectacular and easy-to-make lentil salad with a Greek ladolemono dressing will make your tastebuds dance. Author: Chef Sandra Lewis Ingredients Units USM Lentil Salad 1 cup green lentils 2 tablespoons onion, minced 2 teaspoons garlic, minced 1 bay leaf 2 cups water 1 bell pepper, medium dice 1 shallot, julienne 3/4 teaspoon red pepper flakes Ladolemono 1/2 cup olive oil 1/4 cup fresh lemon juice 2 teaspoons garlic, minced 1 1/2 teaspoon dried oregano Optional Chive Yogurt Garnish 3 tablespoons plain Greek yogurt 1 tablespoon chopped chives 1 teaspoon lemon juice 1 teaspoon lemon zest 1/4 teaspoon minced garlic Optional Garnish Additional red pepper flakes Chopped parsley Cook Mode Prevent your screen from going dark Instructions Lentil Salad Heat a 2.5 quart pot over medium-high heat. Add enough olive just to coat the bottom of the pot and give it a swirl. Add the minced onion and a pinch of salt. Once the onion begins to wilt add 2 teaspoons of the minced garlic. Sauté until garlic is fragrant, a minute or two. Add the lentils, bay leaf, and 2 cups of water. Cover and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 20-25 minutes. Remove the lid at about the 20 minute mark to ensure the remaining water will cook out. The lentils should be cooked al dente, firm with a slightly chewy center. Remove the lentils to a large bowl and discard the bay leaf. Add the bell pepper, shallot, and red pepper flakes to the lentils. Ladolemono In a medium bowl, add the lemon juice, 2 teaspoons minced garlic, and the dried oregano. Whisk the olive oil into the lemon juice mixture by drizzling the oil and whisking while you drizzle. Add the ladolemono to the lentils and stir to combine. Taste and adjust the seasoning as needed. Chive Yogurt Garnish (optional for a pan-seared protein) Stir together the yogurt, chives, lemon juice, lemon zest and 1/4 teaspoon minced garlic in a small bowl. Taste and adjust the seasoning, as needed. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175418982}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1<=D) { ret++; } if (d2<=D) { ret++; } return ret === 2; }; var frac =function frac(x,D,mixed){var n1=Math.floor(x),d1=1;var n2=n1+1,d2=1;if(x!==n1){while(bothEquals(d1,d2,D)){var m=(n1+n2)/(d1+d2);if(x===m){if(d1+d2<=D){d1+=d2;n1+=n2;d2=D+1}else if(d1>d2){d2=D+1;}else {d1=D+1;}break}else if(x<m){n2=n1+n2;d2=d1+d2}else{n1=n1+n2;d1=d1+d2}}}if(d1>D){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=x<0?-1:1;var B=x*sgn;var P_2=0,P_1=1,P=0;var Q_2=1,Q_1=0,Q=0;var A=Math.floor(B);while(Q_1<D){A=Math.floor(B);P=A*P_1+P_2;Q=A*Q_1+Q_2;if(B-A<5e-8){break;}B=1/(B-A);P_2=P_1;P_1=P;Q_2=Q_1;Q_1=Q}if(Q>D){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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A Savory Moment by Life At The Table

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Smash Burger Sliders With Bacon and Avocado 3:29

42 weeks之前3:29

3:29

Slide Into Flavor Town: Smash Burger Sliders with Bacon and Avocado Are you ready to turn your next meal-time gathering into a smashing success? Imagine biting into a mini burger that packs the punch of a heavyweight champ. We’re talking about a juicy, perfectly seasoned beef patty paired with the irresistible crispiness of bacon, the creamy, rich texture of avocado, and a zesty twist of a spicy mango sauce. It’s a winning trio and a burst of flavor in every bite. A Little Slider History Originating from the steamy kitchens of fast-paced diners, sliders have a rich and interesting history. The term “slider” originally referred to small hamburgers that were originally “slid” across a flattop grill and onto a bun. White Castle , a fast food chain that opened in 1921, helped to popularize these small bundles of meat and bun. And the the US Navy even embraced the slider; named so because these mini, tasty burgers would easily slide down the hungry throats of hungry sailors. Embrace The Magic of the Smash Burger Sliders with Bacon and Avocado Sliders have come a long way, baby, from their White Castle and Navy days. Weighing in at 2 ounces, each slider patty is like the fun size of a candy bar. It’s the perfect size when you crave a snack. You can stop at one or have another and make it a meal, suit yourself. Top 5 Tips for Perfect Smash Burger Sliders 1. The Beef . I recommend using 80/20 ground beef; that’s 80% lean and 20% fat. Fat means flavor and all that wonderful fat will ensure that each bite is bursting with juicy, meaty flavor. 2. The Bun . Toast those buns! Toasting enhances flavor and keeps the bun from getting too soggy. 3. The Flair . Forget boring mayo or mustard. Make a standout sauce like my Spicy Mango Sauce. So not traditional, but it’s everything you’ve been dreaming of, yogurt, lime juice, lime zest, Cajun seasoning, and cilantro. 4. The Smash . Press down on those patties to create a crust and the browning that we crave in a good smash burger. 5. The Juicy Factor . Don’t overcook these little hamburger gems. A slider cooks up perfectly in 2-3 minutes. You can enjoy this diner-style smash burger sliders easily at home on a weeknight. No grill or griddle is necessary. Use a cast iron pan and you are good to go. Customize your burger to suit your tastes and your dinner will be a smashing success. Here’s another recipe you can “smash” while you’re at it! Smashed Garlic Potatoes *As an Amazon Associate I earn from qualifying purchases.* Print Smash Burger Sliders With Bacon and Avocado Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } This Smash Burger Slider with Bacon and Avocado will knock your socks off with taste and how easy they are to pull together on a weeknight. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 15 Total Time: 45 minutes Yield: 8 sliders Ingredients Units USM Sliders 1 lb ground beef, 80/20 8 slider buns, sliced in half 4 slices of bacon, cut in half and cooked until crispy 2 small Roma tomatoes, sliced 8 pickle slices 1 ripe avocado, mashed with a squeeze of lime juice 1 small red onion, thinly sliced in rounds 8 small butter lettuce leaves kosher salt Spicy Mango Yogurt Sauce 1 cup fresh or frozen mango, cubed 1/4 c Greek yogurt 1 tablespoons lime juice 2 teaspoons Cajun seasoning 1 – 2 tablespoon cilantro leaves zest of 1 lime kosher salt Cook Mode Prevent your screen from going dark Instructions Spicy Mango Yogurt Sauce In the small bowl of a food processor or in a blender, combine the mango, yogurt, lime juice, Cajun seasoning, and cilantro leaves. Blend until smooth. Taste and adjust the seasoning with kosher salt as needed. Sliders Divide the ground beef into 8 equal portions (2 oz each) and form into balls. Heat a cast iron skillet , comal , or griddle over medium-high heat. Place a ball of ground beef onto the skillet; cook for 10-20 seconds then smash the burger. Season the burger with kosher salt and pepper (if desired) and cook for 2 minutes. Flip the burger over and cook for an additional minute. Repeat until all the beef has been cooked. Assemble the Slider Toast the buns under a broiler until lightly browned. Remove the buns from the broiler and allow them to cook just a bit. Spread the Spicy Mango Yogurt Sauce on the bottom and top halves of the buns. Layer the slider ingredients beginning on the bottom half of the bun in this order: Lettuce leaf Tomato slice Pickle slice Beef patty Onion slices Mashed avocado Bacon Top Bun Notes Want to make full-size smash burgers? Increase the size of each ball of ground beef to 4 oz. Don’t overwork the hamburger meat or it will turn out tough. Did you make this recipe? 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A Savory Moment by Life At The Table

1
Roasted Broccolini 3:39

43 weeks之前3:39

3:39

Discover the Magic of Broccolini: Your New Favorite Super-Veggie! Are you ready to meet your new favorite green vegetable? Say hello to broccolini. This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal. Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish. A Peek Into Broccolini’s History Despite often being labeled baby broccoli, it is not baby broccoli. Broccolini is a cross between Chinese broccoli and regular broccoli – yes, the kind that most people love to hate. It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli. Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants. And broccolini is not a GMO, or genetically modified organism. It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant. Nutrition Packed in Every Bite of Roasted Broccolini Why should broccolini be on your shopping list and dinner plate? This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber. It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties. Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate. Culinary Versatility Broccolini is a versatile vegetable. The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw. Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein. Roasted Broccolini Today’s recommendation is for a roasted broccolini salad with a sherry vinaigrette. This vegetable is so tender it cooks to perfection in minutes. Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char. Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette. Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven. Drizzle the sherry vinaigrette over the top. It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over. Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes. Try it today. Also give this broccoli recipe a spin. Sautéed Broccoli *As an Amazon Associate I earn from qualifying purchases.* Print Roasted Broccolini with Blistered Tomatoes and a Sherry Vinaigrette Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Broccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show. Author: Chef Sandra Lewis Ingredients Units USM Broccolini 3 – 4 oz broccolini per person 1 – 2 garlic cloves per portion, thinly sliced 3 – 4 grape tomatoes per portion olive oil kosher salt red pepper flakes Sherry Vinaigrette 2 tablespoons Sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1/2 teaspoon sugar 1/4 cup olive oil kosher salt Cook Mode Prevent your screen from going dark Instructions Roasted Broccolini Preheat oven to 425˚F. Line a sheet tray with parchment paper (optional) Lay the broccolini in a single layer on the sheet tray. Scatter the thinly sliced garlic cloves over the top of the broccolini. Drizzle with a bit of olive oi. Season with kosher salt. Roast the broccolini in the oven until tender and a bit charred, about 5-10 minutes. While the broccolini roasts, blister the tomatoes in a dry cast iron pan until just small spots of char appear on the skin. Remove the broccolini to a serving plate. Garnish with the blistered tomatoes. Drizzle the broccolini with the Sherry vinaigrette. Garnish with the red pepper flakes. Sherry Vinaigrette Whisk together the Sherry vinegar, Dijon mustard, whole grain mustard, and sugar in a small bowl. Whisk in the olive oil slowly, drizzling it in while you whisk. Whisk until the olive oil is incorporated. Taste and season with kosher salt as needed. Notes Optional garnishes: freshly grated parmesan fresh oregano, lightly chopped Did you make this recipe? 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