HOW TO MAKE THE PERFECT ROAST POTATOES

ikl


Ingredients

  • 1 kg potatoes
  • Cooking oil
  • Salt
  • Black pepper

Instructions

  1. Peel the potatoes, and cut them into chunks (depending on your preferred size).
  2. Place the potatoes in a large pan of water, and boil until very soft. Drain the potatoes, and return them to the pan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes (if your potatoes are very soft then make sure you don't shake too hard!).
  3. Transfer the potatoes to a baking tray, and toss in a generous amount of oil. Spread them out into a single layer if possible. Season generously with salt and black pepper.
  4. Roast at 200°C (Gas Mark 6 / 400°F) for around 25 minutes, then turn each piece of potato over. Return to the oven for a further 20 minutes, or until the potatoes are golden brown and crispy.


Ingredients 1 kg potatoes Cooking oil Salt Black pepper Instructions Peel the potatoes, and cut them into chunks (depending ...

Garden Fresh Bruschetta

ikl


Ingredients

  • 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
  • 1 clove garlic , minced
  • 1/4 cup fresh basil chopped fine
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon each salt & pepper (or to taste)

For Serving

  • 1 baguette
  • olive oil & fresh garlic for toasting


Instructions

  1. Dice tomatoes about 1/4" and lightly drain.
  2. Mix all ingredients and let stand at room temperature for at least 1 hour.
  3. Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
  4. Top with tomato mixture.


Ingredients 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small 1 clove garlic , minced 1/4 cup fresh b...

Baked Sweet Potato Chips Recipe

ikl


Ingredients

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup olive oil
  • Salt

Instructions

  1. Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
  2. Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
  3. Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.
  4. ..


Ingredients 1 1/2 pounds sweet potatoes 1/3 cup olive oil Salt Instructions Preheat the oven to 400 degrees F. Line several b...

Summer Corn Chowder

ikl


Ingredients

  • 8 ears fresh sweet yellow corn , husked and silks removed and kernels cut from cob
  • 3 Tbsp butter
  • 5 slices bacon , cut into 1/4 to 1/2-inch pieces
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 1/4 cup all-purpose flour
  • 1 clove garlic , minced
  • 5 cups water
  • 1 lb Yukon Gold potatoes , cut into 1/2-inch pieces
  • 1/2 tsp dried thyme
  • 1 bay leaf

Salt and freshly ground black pepper

  • 1 cup half and half
  • 1 Tbsp honey
  • 2 - 3 Tbsp chopped fresh chives
  • Shredded cheddar cheese , for serving (optional)

Instructions
Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water.

Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Recipe source: adapted from Cooks Illustrated via Tracy's Culinary Adventures
Ingredients 8 ears fresh sweet yellow corn , husked and silks removed and kernels cut from cob 3 Tbsp butter 5 slices bacon , cut i...

Cannoli (Shell and Filling Recipes)

ikl


Ingredients
Shells

  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 Tbsp (1 oz) unsalted butter, diced into tiny pieces
  • 1/2 cup (4 oz) white grape juice*
  • 1 1/2 Tbsp red wine vinegar*
  • 2 large egg yolks
  • 1 egg white
  • Vegetable oil , for frying

Filling

  • 15 oz . whole milk ricotta , strained**
  • 8 oz Mascarpone (I recommend BelGioioso)
  • 2/3 cup (3 oz) powdered sugar
  • 1/2 cup mini chocolate chips
  • Melted chocolate , chopped pistachios, mini chocolate chips, powdered sugar, for garnish (optional)

Instructions
For the filling:
In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Fold in chocolate chips. Cover and chill 30 minutes, or until ready to use. Pour into a piping bag fitted with a large round tip to fill shells.

For the shells:
In a mixing bowl whisk together flour, sugar, cinnamon and salt. Add butter and using your fingertips work butter into mixture until it starts to become sandy. Add grape juice, vinegar, and egg yolks and stir with a wooden spoon until it starts to come together. Then mix and knead by hand to make a nearly smooth ball. Divide into two equal portions, flatten into disks then cover with plastic wrap and refrigerate 45 minutes to 1 hour.
Heat a large pot with 1 1/2-inches vegetable oil to 360 degrees. Working with one disk at a time, roll dough out very thinly onto a well floured surface (nearly 1/16-inch). Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap dough circles around cannoli forms, while brushing 3/4-inch of the end lightly with egg white to seal shell shut.
Flare edges out slightly (to allow oil to run up through) and using metal tongs, carefully immerse and hold shell in oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. It should stay between 360 and 370 degrees).
Remove from oil and use metal tongs to hold mold, wrap a paper towel around shell to carefully slide off of form. Repeat process with remaining dough circles. Allow to cool on a wire rack then fill with cannoli cream filling and decorate as desired (with melted chocolate on edges, pistachios, mini chocolate chips or powdered sugar).

*The white grape juice and the red wine vinegar can also be replaced with equal parts Marsala wine, so 1/2 cup + 1 1/2 Tbsp marsala wine. I just never keep it on hand so I used the juice and vinegar instead.
Ingredients Shells 2 cups (10 oz) all-purpose flour 1 Tbsp granulated sugar 1/4 tsp ground cinnamon 1/4 tsp salt 2 Tbsp (1 oz) u...

Vegan Spinach Artichoke Quesadillas

ikl
Two favorite snacks are combined into 1 alongside these Vegan Spinach Artichoke Quesadillas Vegan Spinach Artichoke Quesadillas

Two favorite snacks are combined into 1 alongside these Vegan Spinach Artichoke Quesadillas. These are ooey, gooey together with super delicious.
These entirely direct maintain x minutes to lay together.

Ingredients

  • 1/2 tsp. olive oil
  • 1 garlic clove diced
  • 6 oz. marinated artichoke hearts diced
  • 3 cups infant spinach separated
  • 4 oz. vegan cream cheese
  • 2 tbsp. vegan mayo
  • salt together with pepper to taste
  • red pepper flakes optional
  • 2 large flour tortillas

Instructions

  1. Heat olive crude inward a pan over medium heat. Add garlic together with sauté for 1 minute, stirring frequently. Add artichoke hearts together with two cups of infant spinach. Stir to combine together with gear upwards until spinach begins to wilt. Add cream cheese, mayo, salt, pepper together with crimson pepper flakes to pan together with stir to combine. Heat through together with laid aside.
  2. Place a large non-stick pan on the stove over medium-high heat. Place 1 tortilla inward the pan together with fill upwards alongside one-half of the spinach artichoke mixture together with an additional 1/2 loving cup of infant spinach - making certain to run along mixture on 1 one-half of the tortilla. Fold tortilla inward one-half together with gear upwards until bottom begins to brownish (approx. two minutes). Flip together with gear upwards until other side is browned equally well. Remove from the pan together with repeat alongside remaining ingredients.
  3. Slice together with enjoy!
Two favorite snacks are combined into 1 alongside these Vegan Spinach Artichoke Quesadillas. These are ooey, gooey together with super ...

Sticky Sesame Cauliflower

ikl


Ingredients

  • 1 small head cauliflower, chopped (6 1/2 cups florets)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pure maple syrup, honey, or agave
  • 1/4 cup rice vinegar
  • 1 tbsp minced garlic
  • 1 ½ tsp toasted sesame oil
  • ½ tsp powdered ginger
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/4 cup water
  • sesame seeds and scallions, for garnish

Instructions

  1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack. 
  2. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.



Ingredients 1 small head cauliflower, chopped (6 1/2 cups florets) 1/3 cup low-sodium soy sauce 1/4 cup pure maple syrup, honey, or...

BEST VEGAN WHITE MAC AND CHEESE

ikl


Ingredients

  • 16 oz dry pasta
  • 1/4 cup vegan butter
  • 2 garlic cloves diced
  • 1/4 cup flour
  • 2 1/2 cups non-dairy milk unsweetened
  • 8 oz vegan cream cheese
  • 1/4 cup vegan parmesan
  • 1/2 tsp white pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1 tsp lemon juice
  • salt and pepper to taste
  • Optional Toppings parmesan, tabasco, parsley, red pepper flakes

Instructions

  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and place pot back on the stove over medium-low heat.
  2. Add butter to the pan. Once butter has melted, add garlic and sauté for 30 seconds. Add flour and whisk until smooth and bubbly.
  3. Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, white pepper, ground mustard, garlic powder, lemon juice, salt, pepper and tabasco. Stir to combine and taste sauce. Adjust seasoning as needed.*
  4. Add pasta to sauce and stir to combine.
  5. Serve with any of the optional toppings and enjoy!



Ingredients 16 oz dry pasta 1/4 cup vegan butter 2 garlic cloves diced 1/4 cup flour 2 1/2 cups non-dairy milk unsweetened 8 oz ...
 

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