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Recipes with Whole Wheat Pasta

Draining, Pressing, and Making It Crispy

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Tofu is damn tasty. If this is just a cottage cheese to you, you probably didn’t cook it the best way. You need to learn how to press tofu to get that super crunchy, delicious texture.

Aside from questionable jokes, you may have had a few bad experiences with this soybean villain. But listen, it’s not tofu’s fault.

Many just don’t know how to cook it. So let yourself be shown.

Why the hell do you have to press tofu?

Do I always have to press tofu?

Commercial tofu is made by condensing soybean milk curd and pressing it into blocks (like a super funky bean cheese).

There are different types, from super soft silken tofu to extra firm tofu. Which one you use depends on what you are cooking.

The tofu making process leaves a lot of moisture behind, so sometimes you need to press the tofu to remove the moisture. This prevents it from getting mushy (blegh).

Not every tofu needs to be pressed. If you buy smoked or flavored tofu, it has likely already been drained and pressed.

You can do a small moisture test to check this. Just take a clean kitchen towel and blot the surface. If the towel doesn’t absorb moisture, you don’t need to press the tofu.

When you need to push it there are a couple of options. Let’s take a look.

With a press

A tofu press is a real workhorse in every vegan kitchen and was developed to bring the lively daylight out of your tofu.

A ton of models are available online, from traditional bamboo clamps to new-fangled plastic drainers. They all work in a similar way, using a clamping mechanism to apply pressure and a drain to remove the liquid.

Place the tofu on the press and secure or tighten the clamps. Then leave it in the refrigerator for a couple of hours to do its thing. Take it out and remove the water from the drainer. Easy.

Without the press

If you don’t want to invest in another kitchen gadget (hello, pasta machine, juicer, and spiralizer with no packaging), you can go the MacGyver way and make your own makeshift tofu press.

All you need are a couple of kitchen towels, a plate, and something heavy like a large frying pan.

Wrap the tofu in the towels and place it on the plate. Put the weight on it and let it stand for a few hours.

You may need to readjust the weight from time to time to keep it from slipping. You can use a cutting board to keep things level when needed (and it’s probably best to keep an eye on it to avoid mishaps).

You can save some prep time by doing this a day before using your tofu. Just keep it in a sealed container in the refrigerator.

Most of the tofu you buy at the grocery store will float in its own juices. That sounds a little gross, but it just helps keep the tofu fresh so don’t be crazy.

For example, if you’re using extra firm tofu in a pan, all you have to do is cut a small hole in the package to drain the liquid and then pat the tofu dry with a kitchen towel.

However, if you want super crispy tofu, it may be worth putting it in a press for a couple of hours. You may need to experiment a little to see what you prefer.

Theoretically, the less moisture the tofu has, the more crispy it will be. But removing too much moisture can make it dry and chewy at times.

If you’re using silken tofu for vegan mayonnaise or desserts, draining it is pretty much a waste of time. However, if your tofu is way too juicy, you can use a plate – support the tofu with one hand – and carefully dump any excess liquid.

Now that you get the hang of it, it’s time to put on your cooking apron and get to work. Here are some methods to try.

Crispy fried tofu

Would you like to know the secret ingredient for the perfect crispy tofu?

🥁

It’s cornstarch!

That’s right: cornstarch is full of starches that will make your tofu super crispy. It’s like a magic trick.

  1. Squeeze tofu to drain any excess liquid.
  2. Cut it into cubes of the same size.
  3. Toss the cubes in a mixture of cornstarch, salt and pepper. (You can also add other condiments such as Cajun seasoning mix or curry powder.)
  4. Heat a pan with oil for shallow frying. Try using something tasteless, like grapeseed or peanut oil.
  5. Fry tofu over medium heat for 5–10 minutes until crispy and golden brown on the outside.
  6. Remove from the pan and place in a bowl lined with kitchen towels. (They soak up excess oil.)
  7. It is finished! Use it in your favorite dishes or just eat the whole bowl yourself. No judgment.

Crispy baked tofu

Same kind of vibe here, just less oil for the health conscious tofu lovers out there.

  1. Squeeze tofu to drain any excess liquid.
  2. Preheat the oven to 200 ° C.
  3. Line a large sheet with a border with parchment paper. (This will keep the tofu from sticking.)
  4. Cut the tofu into cubes of the same size.
  5. Throw the cubes in a mixture of cornstarch, oil, and soy sauce (you can use tamari here, too).
  6. Arrange the tofu in an even layer on the baking sheet, being careful not to overfill.
  7. Bake for 25–30 minutes, until the edges are golden brown and crispy.
  8. Ready! Om nom nom nom.

After you’ve perfected the art of crispy tofu, it’s time to expand your recipe book! Here’s an overview of our favorite crispy tofu recipes:

You may have had a bad experience with flaccid tofu before. But that’s probably because it wasn’t cooked well.

By removing all of the moisture before cooking, you get crispy, delicious tofu that you will enjoy eating. All you need is a tofu press or something heavy to squeeze out all of the liquid.

So, say goodbye to mushy tofu forever. You will not miss it. 👋

Recipes with Whole Wheat Pasta

Oats play well in sweet and savory dishes

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My oldest son claims not to be a breakfast eater, but every now and then I catch him sneaking off a serving plate with a few pancakes while the other members of our family have breakfast on the weekend.

Most recently, he asked for oatmeal, maple syrup and brown sugar with taste. It was a cool morning – cold by Mississippi standards – so the warm and filling mash hit the spot.

At some point, when he’s done, we’ll dive into just how versatile whole grain food really is.

Oats are nutritious and are believed to help lower cholesterol levels.

Oat groats, the most intact and complete form of oats, take a long time to cook. Steel oats, or old-fashioned oats, take longer to cook than instant oats, but have a little more texture when cooked.

While Quaker Oats is now selling lucky charm and coco puff flavored oatmeal, I like to add an egg and maybe some cheese, spinach, and tomato.
When I’m in a hurry, I just add my favorite spice mix – tajin, a mix of lime, pepper, and salt – for a little kick.

Oats can be ground into oatmeal. It’s an inherently gluten-free alternative to wheat flour. It is lighter than regular flour and gives baked goods a soft, fluffy texture.

Below are three recipes that include oats in both savory and sweet recipes. The first – soft granola bar – comes from Natasha Haynes from the Mississippi State Extension Service.

Filled with whole grain products, dried fruits and honey instead of sugar, the delicacies keep me away from the machine or the drive through.

If you’ve never baked with chopped dates before, you’ll be delighted! This naturally sweet fruit has a taste similar to brown sugar and will keep your baked goods moist.

Haynes uses locally grown pecans in the bars, but walnuts or sliced ​​almonds also work.

The last two recipes offer hearty ways to use oats. One dish – hearty oat pilaf – makes oats a star, while the classic meatloaf only contains oats as a binding agent.

Soft granola bars are healthy snacks that can help you avoid impulse eating. Extension of the state of Mississippi

SOFT GRANOLA BARS

ingredients
2 eggs
1 cup of brown sugar
1 cup of vegetable oil
2 cups of regular oatmeal
1½ cups of whole wheat flour
1 teaspoon of baking powder
1 cup of raisins or chopped dates
1½ teaspoons of ground cloves
1½ teaspoons of ground cinnamon
¼ teaspoon salt
1 cup of nuts
¼ cup of honey

Directions
■ Preheat the oven to 350 degrees Fahrenheit. Line a 15½ by 10½ inch jelly roll pan with parchment paper and set aside.
■ Beat eggs in a large bowl. Add brown sugar and vegetable oil and stir until smooth.
■ Stir in the rest of the ingredients except honey.
■ Spread in the prepared pan.
■ Bake for 17–22 minutes or until firm. Cool.
■ Cook the honey in a small saucepan over medium heat, stirring constantly, until it is heated through. Drizzle honey on the granola bars.

Oats help bind the ingredients in this classic meatloaf. Quaker rich

CLASSIC MEAT BOX

ingredients
1-1 / 2 pounds of ground beef (96% lean) or turkey breast (99% lean)
3/4 cup quick or old-fashioned oats, cooked
3/4 cup finely chopped onion
1/2 cup of ketchup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce or soy sauce
2 cloves of garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
■ Heat the oven to 350 degrees Fahrenheit.
■ Mix all ingredients in a large bowl and mix gently but thoroughly.
■ Form the meatloaf mixture on the rack of a grill pan into 10 x 6-inch loaves. Bake for 50 to 60 minutes or until the meatloaf has reached a medium degree of doneness (160 degrees for beef, 170 degrees for turkey).
■ Let stand for 5 minutes before cutting. Immediately cover leftovers and refrigerate and use within 2 days or pack airtight and freeze for up to 3 months.

HEARTY OAT PILAF

ingredients
1 tablespoon of olive oil
1 small onion, chopped
1 clove of garlic, finely chopped
2 cups reduced sodium chicken broth
2 cups of water
1 cup of steel-cut rolled oats
4 carrots
1 cup of frozen sweet peas
¼ cup chopped fresh parsley
1 tablespoon of grated lemon peel
Sprinkle of ground red pepper (cayenne pepper)
salt and pepper

Directions
■ Heat the oil in a 3 liter saucepan over medium heat. Add onion and garlic. Cook about 5 minutes or until tender.
■ add the stock and water; bring to a boil. Gradually stir in the oatmeal. Use the coarse side of the grater to rub the carrots into the oat mixture. Reduce heat; Simmer for 20 minutes or until the oatmeal is soft and creamy.
■ Stir in the peas. Cook for 3 to 4 minutes, stirring occasionally, until the peas are thoroughly heated.
■ Remove the pilaf from the heat. Stir in parsley, lemon zest and ground red pepper. Season to taste with salt and pepper.

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Recipes with Whole Wheat Pasta

10 On-the-Go Breakfast Ideas – The New York Times

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Could your breakfast relationship use some TLC? Maybe your morning meals are forgotten at best, or skip them altogether in favor of a big cup of coffee when you’re rushing to clock in, take the dog to daycare, take the kids to school, or sign up for the Zoom meeting. The following recipes were developed with a breakneck everyday life in mind: Put them together quickly in the morning or simply prepare the evening before, then snap, get started and – most importantly – enjoy.

When it comes to breakfast, it doesn’t get much easier than these Genevieve Ko oatmeal. As the name suggests, the work is done out of sight and overnight in your refrigerator, where milk tenderizes the oatmeal while dried fruit gently sweeten the mixture. In the morning you can serve them with maple syrup, nuts, or a combination of both, as you wish.

The tortilla-to-filling ratio of these Yewande Komolafe breakfast burritos is paramount. An open rolling technique is used to ensure you get some egg and green onion and cumin-scented beans with each cheesy bite. This filling breakfast can be easily prepared before work or school, but also in advance: roll the burritos tightly in aluminum foil, freeze and reheat in the toaster if necessary.

Recipe: Breakfast burritos

Ginger obsessed, assemble: Grated fresh ginger, ground ginger and chopped crystallized ginger pop up in these spice muffins from Lidey Heuck. They are very easy to prepare in just over 30 minutes and, thanks to a little molasses, they stay juicy for days after baking.

Recipe: Triple ginger muffins

For those who love the power breakfast aspect of an omelet but are always on the go, look no further than this incredibly practical sandwich from Genevieve Ko. Wedged between slices of smooth buttermilk bread is a thin and neat egg and ham pancake that won’t ooze out of the sides or make a mess. It takes about five minutes to cook and even less time to devour.

Melissa Clark adapted these portable, healthy, and satisfying bars from chefs Michelle Palazzo and Peter Edris of Frenchette Bakery, which bake the batter into individual saucer-sized biscuits. In this simplified version, the batter is baked in a 9-inch pan and then cut into 18 chew bars that are filled with coconut, dried cherries, and a mixture of seeds that happen to be gluten-free.

Recipe: Breakfast bar with oats and coconut

A perfect plate of bacon and eggs can seem like a luxury at the weekend, but thanks to this ingenious technology from Genevieve Ko, it can easily fit into a weekly schedule. Skip the fat splatter and the many pans with this sheet pan version that guarantees breakfast for a crowd by boiling eggs right next to crispy bacon. They can also be enjoyed as ready-made sandwiches. Just toast English muffins on another rack in the oven while the eggs and bacon cook, then assemble them together.

Recipe: Crispy baked bacon and eggs

What better way to start autumn than with these nutty, cozy muffins from Genevieve Ko? Filled with whole wheat flour, bananas and whole milk yoghurt, you are guaranteed to be full. Since the muffins are light and tender, you should definitely top them with your favorite crunchy pieces such as chopped pistachios, pepitas, desiccated coconut or cocoa nibs.

Recipe: Whole grain banana yogurt muffins

This salty and sweet egg sandwich is a popular Korean street food and a favorite breakfast or lunch for kids. And Darun Kwak’s recipe is a great way to eat some vegetables early in the day: spring onions, julienne carrots and thinly sliced ​​kale are mixed with egg and cooked, then optionally topped with ham and cheese and sandwiched between lightly sweetened fried milk .

Recipe: Gilgeori Toast (Korean street toast with cabbage and eggs)

After all, that emotional support that spinach wilts in your crisper has a use: this green frittata from Martha Rose Shulman. While the recipe calls for half a cup of finely chopped greens of your choice, you may prefer to double this to ensure a balanced breakfast. Cut the frittata into easy-to-wrap wedges that taste just as good warm as at room temperature, or even chilled.

Recipe: Greens and Garlic Frittata To Go

In Bircher muesli, the older Swiss cousin of overnight oats, the oats are traditionally soaked in fruit juice or milk alongside nuts and grated apples. In this version of Yossy Arefi, the oats are moistened with creamy yogurt and enriched with a few tablespoons of tahini. This is a great recipe to make on a Sunday evening as the batch makes four servings and can be kept covered in the refrigerator for up to four days to soften.

Recipe: Bircher muesli

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Recipes with Whole Wheat Pasta

The 5 Top Whole30 Meal Delivery Services of 2021 for Every Budget

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Strict whole-food diets like Whole30 aren’t a picnic, especially when every run to Trader Joe’s requires a fresh mask and tons of hand sanitizer.

Well, friends, it’s 2021. If subscription boxes and online shopping supplies bring you * life * this year, why not combine your love of the post with your goals for healthy eating?

Get nutritious noms delivered right to your door with a Whole30-approved food delivery service. No preparation or reading of labels required.

We’ve rounded up the top five food delivery services that will make your Whole30 journey a lot easier.

Even if you haven’t done the Whole30 diet before, you’ve probably heard of it.

It’s a 30-day (shock) plan that will reset your eating habits by eliminating multiple food categories: dairy products, grains, sugars, legumes, and alcohol. Cutting out these things is meant to reduce food cravings, create healthy eating habits, and help you identify potential food intolerances.

That’s all good, but Whole30 may require more planning than you’re used to. If you don’t want to give up your Sunday preparing meals, a meal delivery service is a convenient way to keep track of things.

PSA: Restricting diet this severely also can’t be helpful – or downright dangerous – when you’re struggling with eating disorders.

If you’re looking to break away from alcohol, sugar, and their high-carb friends, a Whole30 meal delivery service can save a lot of time in the kitchen and reading labels. Here is our list of the best of the best:

  1. The good kitchen
  2. Paleo for on the go
  3. Trifecta diet
  4. Snap kitchen
  5. Pete’s Paleo

Scroll down to decide if any of these plans are right for you.

1. The good kitchen

For whom it is good:

  • People with food allergies
  • picky eaters
  • Breakfast, lunch and dinner

30 meal price: $ 329.70

Cost per serving: Subscription meals cost between $ 11 and $ 14. A la carte options range from $ 12 to $ 16.

The Deets

Sensitive bellies, rejoice! The Good Kitchen meals are prepared in a gluten-free, peanut-free and soy-free facility. There is also a place in the intro form for food allergies (tree nuts, dairy products, shellfish, etc.) and food aversions (are you sick of mushrooms or pork?).

Ordering Whole30-compliant meals is as easy as clicking the “Whole30” filter. Then you can browse all of your meal options for the month.

Bonus: You don’t pay any additional shipping or handling fees. The price includes the US continental shipping cost for these frozen microwaveable trays.

What we like best about The Good Kitchen is the emphasis on sustainability. The meal packaging is recyclable and the meat is raised in pasture (or in the case of seafood, according to the Seafood Watch). The company also uses seasonal products as much as possible. #to win

2. Paleo for on the go

For whom it is good:

  • Gourmet
  • who want to know exactly where their food comes from
  • Paleo lovers
  • Breakfast, lunch and dinner

30 meal price: $ 590

Cost per serving: A la carte meals range from $ 17 to $ 29, with discounted prices for packages or subscriptions. However, there is a minimum of $ 99 on all orders.

The Deets

Have you ever dreamed of hiring an award-winning private chef? Meals at Paleo On The Go are all prepared by a chef in the company’s large grain, gluten, dairy and nut free kitchen.

And Paleo On The Go takes the hearty, homemade taste to the next level with strict sourcing of ingredients. You can look up the farms and ranches that produce your ingredients right on the company’s website.

There is no doubt that Paleo On The Go is a high quality establishment that delivers delicious, nutritious meals, but that quality comes at a pretty high price. With a minimum order of $ 99 and a monthly plan that will get you back over $ 500, this won’t work for all budgets.

3. Trifecta diet

For whom it is good:

  • athlete
  • People who want to control their weight
  • lunch and dinner

30 meal price: The price for 28 meals starts at $ 432.

Cost per serving: Meal sets cost between US $ 10 and US $ 14, but you can also create your meal with entrees and side dishes from the la carte menu.

The Deets

Visit Trifecta Nutrition’s website and you will see that it is aimed at fitness fans and those who need help changing their diet to manage their weight.

The meals are offered in six categories:

  • Clean (minimally processed foods)
  • Paleo (Legume- and grain-free meals with an emphasis on lean protein)
  • Keto (Cut carbohydrates, increase fat and protein)
  • Vegan (no animals)
  • vegetarian (mostly vegetable)
  • Classic (pre-portioned macros)

That’s a lot of customization options, but do you know what’s missing? Whole30.

Trifecta Nutrition does offer some Whole30 compliant meals, but you may find it easier to create your own using the a la carte menu. You will save time in the kitchen but may spend a few extra minutes clicking around the website.

So why try Trifecta Nutrition? If you’re interested in continuing your meal plan subscription after Whole30, you can find plenty of options with this company. Trifecta also delivers its meals fresh, not frozen. 👏

4th Snap kitchen

For whom it is good:

  • People who want meals selected by nutritionists
  • anyone who wants to try food packages on a budget
  • lunch and dinner

30 meal price: from around $ 300

Cost per serving: $ 10 to $ 12 depending on your subscription frequency.

The Deets

Snap Kitchen works a little differently than our other top delivery service picks. Depending on where you live, meals will either be delivered to your door or you can pick them up at a local retail store. Find the Opportunities in your area here.

While the whole pickup rigamarole could be a huge downside, Snap Kitchen’s fair pricing is undeniable. Your meals are freshly prepared – never frozen – with ingredients that come mainly from sustainable sources. Most of the ingredients are also organic.

At Snap Kitchen, you choose either 6 or 12 meals a week. The meals you receive can be customized to suit your allergies, preferences and specific diets, including Whole30. Since the names are chosen by dietitians, they will also give you the full nutritional information and ingredients of each dish.

5. Pete’s Paleo

For whom it is good:

  • Farm-to-table fans
  • Meat eater and broth
  • lunch and dinner

30 meal price: from around $ 450

Cost per serving: $ 15-16 per subscription meal or $ 16-19 per la carte menu.

The Deets

Paleo eaters love Pete’s Paleo for its simple, seasonal menus. The options change every week based on what’s fresh and available. This makes it great for the farm-to-table crowd, but it also means you * may * get some meals that don’t tick all of the Whole30 boxes.

Here’s what to expect from all Pete’s Paleo meals:

It’s pretty easy to do with the company’s “Eat What You Love” plan, which allows you to choose any five meals from the menu, but this customization costs a little more.

Regular weekly schedules include between 5 and 20 servings of lunch and dinner. We’d say it’s 10/10 for healthy food options, 7/10 for ease of use during Whole30.

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