The post Air Frying Eggs is an Actual Thing appeared first on thedancingcucumber.com.
]]>Ingredients:
- 2 large eggs, beaten
- Non-stick cooking spray
- Salt and pepper
Instructions:
- Lightly spray a ramekin dish with non-stick cooking spray and pour in the beaten eggs.
- Set the air fryer to 370°F and place the ramekin into the air fryer basket.
- Air fry for 3 minutes, then stir the egg mixture and cook for another 3 minutes. Fluff with a fork and season to taste with salt and pepper.
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]]>The post We Can’t Get Enough Cabbage, Especially With These Three Dishes appeared first on thedancingcucumber.com.
]]>Coleslaw
The quintessential cabbage dish. Even people who don’t like cabbage tend to dig coleslaw. Shred your leaves (red and green both work well), add in some sliced carrots, and go wild with other toppings. Feel like giving it an Asian spin? Throw in some edamame beans, broccoli, and a peanut butter-soy sauce dressing.
(@plantd.co)Stuffed Cabbage
Cabbage works as an excellent vehicle to carry other ingredients. The people of Eastern Europe know this well as stuffed cabbage has been a part of their cuisine for years. Combine minced meat with rice, stuff into cabbage leaves, and cook in a tomato-based sauce.
Kimchi
If your tummy feels like it needs some TLC, kimchi can do the trick. The fermented cabbage is a staple at all Korean meals and works wonders for gut health. Cut your cabbage and other veggies, pour over a solution of water, vinegar, and sugar, and allow to sit in a jar to ferment.
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]]>The post Cozy Up With This Marvelous Moussaka appeared first on thedancingcucumber.com.
]]>Ingredients:
- 6 eggplants
- 5 potatoes
- 2 tablespoons vegetable oil
- 750 grams beef or lamb mince
- 2 red onions, chopped
- 2 cloves of garlic, chopped
- 1 tin chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 glass of red wine
- 3 ½ cups milk
- 2 egg yolks
- 120 grams butter
- 120 grams flour
- 100 grams Parmigiano-Reggiano
- ¼ cup olive oil
- 1 bay leaf
- A pinch of cinnamon
- A pinch of nutmeg
- A pinch of sea salt
- Freshly ground black pepper
Instructions:
- Cut the eggplants and cut them into 1 cm-thick slices. Season with salt and place in a colander for about half an hour.
- Rinse the eggplants with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried eggplants on paper to absorb the oil, and set aside.
- Slice the potatoes into half a centimeter pieces and fry same way as the aubergines. Season with salt and set aside.
- Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
- Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir.
- Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
- Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the aubergines. Pour in all of the meat sauce and spread it out evenly. Add a second layer of aubergines, top them with all of the béchamel sauce and smooth out with a spatula.
- Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving.
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]]>The post Who Says You Need a Can Opener to Open a Tin appeared first on thedancingcucumber.com.
]]>Hot Water
Yes, we know, you heat the soup up after you’ve poured it out of the can. But heating up the tin itself can help pry it open. Place the closed can in a pot of boiling for a few minutes. The metal will expand slightly from the heat, and you can then use a sharp utensil to push out the lid.
– Vegan Grocery Guru (@bigboxvegan)A Spoon
One of the more traditional methods is that of a spoon. Place the handle of the spoon on the edge of the lid and move back and forth to create a groove. Do this enough to weaken the tin, then apply pressure to pry it open.
A Stone
This one definitely needs a bit of patience. Find a rough, flat surface like a stone or concrete. Hold the can firmly and rub the lid’s edge against the abrasive surface until it wears down enough to create a small hole.
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]]>The post Make Salad Dressing in Seconds With This Formula appeared first on thedancingcucumber.com.
]]>Base
Most dressings are built on a base of oil. You can use any kind, though olive oil (and the extra virgin version) is usually the go-to. If you want to go for a slightly different flavor, try using avocado oil or peanut oil. But if oil isn’t your thing, opt for some soy sauce instead.
Acidity
Oil and vinegar don’t mix — except in salad dressings. Vinegar will add some zing to your sauce, with balsamic, white wine, and apple cider vinegar all being interesting options. No vinegar? No problem! Grab some lemons, tomatoes, or a dash of Dijon mustard.
Sweetness
Adding something sweet will help to balance out the acidity. Honey is a common favorite, but you can play around with fruity flavors by using oranges, blueberries, and strawberries.
Herbs & Spices
The final touch comes in the form of herbs. Chop up some basil, coriander, parsley, or dill to bring a bit of freshness to your dressing, or throw in dried thyme or oregano. Garlic and onion powder are also ones to keep in mind.
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]]>The post Slow-Cooking is the Secret to this Brisket appeared first on thedancingcucumber.com.
]]>Ingredients
- 5-6 pounds brisket
- 3 medium onions
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 ½ cups chili sauce
- 2 cans cranberry sauce
- 1 ½ cups red wine
- 1 tablespoon apple cider vinegar
- 1 cup brown sugar
- Salt and pepper
Instructions
- Pre-heat the oven to 375°F.
- In large pan, sauté sliced onions and garlic in oil until browned, and then remove from the pan.
- Season the brisket with salt and pepper, and sear in the same pan used for the onions and garlic.
- Once seared on all sides, add the onions and garlic under the brisket.
- Add in chili sauce, cranberry sauce, wine, and vinegar.
- Sprinkle the top of the brisket with brown sugar and cover tightly with aluminum foil.
- Bake for 3.5 hours, until the meat is falling apart.
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]]>The post The Best Way to Use Up Leftover Rice appeared first on thedancingcucumber.com.
]]>Ingredients:
- 1 cup uncooked white rice / 3 cups cooked rice
- 3 to 4 cups milk
- 1/3 cup granulated sugar, plus more as needed
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
Instructions:
- Place the rice in a large saucepan. Add 4 cups of milk for uncooked rice, and 3 cups of milk for cooked rice.
- Add in the sugar, salt, vanilla, and cinnamon. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently. Scrape the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken. This should take around 20-22 minutes for uncooked rice; 10-12 minutes for cooked rice.
- The rice pudding will continue to thicken as it cools. Thin it out with more milk if desired, and serve warm or cold.
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]]>The post Get Ready for Rosh Hashana With These Apple-Inspired Recipes appeared first on thedancingcucumber.com.
]]>Baked Brie With Apples and Honey
This dish is the ideal app-le-tizer (sorry, we had to). Start off your meal with oozy Brie or Camembert which is perfect for dipping challah into. Top the cheese wheel with sliced apples and a good drizzle of honey. Bake until gooey and finish off with walnuts if you fancy some crunch.
Apple and Spinach Salad
The best salads feature a mix of textures and flavors. Add apple slices to baby spinach leaves for some sweetness, crumbled feta cheese for saltiness, and candied pecans for crunchiness. Top it off with a honey-mustard vinaigrette for tang.
French Apple Tart
This list would be sorely incomplete without a dessert. As the final course is usually the showstopper, a French apple tart is an excellent option. Granted, it is a little more complex than your everyday apple pie, but it’ll be worth it when you see how impressed your guests are.
The post Get Ready for Rosh Hashana With These Apple-Inspired Recipes appeared first on thedancingcucumber.com.
]]>The post The Saucy and Spicy Classic Portuguese Sandwich appeared first on thedancingcucumber.com.
]]>Ingredients:
For the Sandwich
- 3 slices white bread
- 1 tablespoon oil
- 2 thin pieces of steak, tenderized
- 3 slices of ham
- 2 cured pork sausages or chorizo
- 8 slices of cheese
- 1 egg
For the Sauce
- 1 small onion, chopped
- 1 tomato, crushed
- 3 garlic cloves, crushed
- 1 cup beef stock
- 1 bottle lager beer
- ¾ cup wine
- 1 tablespoon peri peri sauce
- 2 tablespoons butter
- ½ tablespoon cornstarch
- Salt and black pepper
streetfoods
(@dopeearth.foods)Instructions:
- Place a small saucepan over medium heat on the stovetop. Melt the butter and add the onion, garlic, and a little salt.
- Cook until the onion is translucent and begins to brown. Immediately, add the crushed tomato and the peri peri sauce.
- When the tomato is well cooked, add the beer, wine, and broth. Continue cooking uncovered for about ten more minutes. Dissolve the cornstarch in a quarter cup of water and add it to the sauce. Cook for about five more minutes, stirring, until the sauce thickens.
- Strain or blend the sauce, then return it to the hot pot and set aside.
- Season the steak with salt and pepper. Heat two tablespoons of olive oil in a frying pan and once hot, cook the steak for three minutes on each side. Make sure it browns a little.
- Cut the sausages in half, lengthwise, and cook for three minutes on each side.
- Toast the slices of sliced bread and place one slice of bread on a plate. Top it with the sliced ham.
- Place the steak on top of the ham. Trim the edges of any protruding pieces of meat.
- Cover with another slice of bread and top with the sausages.
- Finally, cover with another slice of bread and the 6 slices of cheese.
- Make a notch in the cheese at the top of the sandwich. Crack open an egg and place it in the opening.
- Preheat the oven on broiler and place the sandwich quite close to the top. Bake for about 3 minutes, checking regularly to make sure the cheese has only melted and not turned brown.
- Transfer the sandwich to a plate and cover entirely with sauce. It is also customary to serve with French fries.
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]]>The post This Cold Brew is the Perfect Way to Start Pumpkin Spice Season appeared first on thedancingcucumber.com.
]]>Ingredients:
- 2 cups cold brew coffee
- 4 tablespoons maple syrup
- ½ cup heavy cream
- 3 tablespoons pumpkin purée
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions:
- Place a handful of ice into 2 glasses and pour 1 cup of cold brew into each glass. Add 1 tablespoon of maple syrup to each glass and stir.
- Pour the heavy cream, pumpkin purée, remaining maple syrup, pumpkin pie spice, and vanilla extract into a blender. Blend on high for 30-45 seconds until foamy.
- Divide the pumpkin cold foam equally between each glass of cold brew, pouring it over the top.
The post This Cold Brew is the Perfect Way to Start Pumpkin Spice Season appeared first on thedancingcucumber.com.
]]>