Life Changing Green Rice Porridge (Instant Pot, Vegan)
I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.

The Cooking Method
I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop - no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings.

Let’s Talk about Toppings
Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.

Getting the Rice Porridge Just Right
I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like - French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!

I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.

I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.
[ 投稿者:copypipizhu17 at 11:06 | お友達 | コメント(0) | トラックバック(0) ]

Winter Green Miso Paste (and Ten Ways to Use It)
Let's chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls Air Cooled Screw Chiller.

A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today's recipe is a beautiful rosemary spiked alternative. It's a herbaceous start business in hong kong,

green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute).

I'm also including ten other ways I like to use it - but, I'm sure you can think of more av equipment rental! :)

Ideas & Variations:
- Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 - 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste.

- Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt.

- Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers- Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden.
[ 投稿者:copypipizhu17 at 21:31 | お友達 | コメント(0) | トラックバック(0) ]

Work in batches
Work in batches—the important thing is to cook the mushrooms properly, and if you overcrowd the pan, the mushrooms will steam rather than sautéing. Arrange them so that they do not touch. Also, it is best to sauté like with like, which will help you treat them more uniformly. Add more butter with each batch—mushrooms love to soak it up Service apartment.

Some recipes claim that 2 pounds of mushrooms can be sautéed in four batches. HAHAHAHAHAHAHA no. Take your time and do it right. Reserve all the batches of cooked mushrooms in a bowl Wall mounted type air conditioner.

Put the dried mushrooms in a medium saucepan with the stock and bring to a simmer. Simmer for ten minutes, or until the mushrooms are softened. Scoop them out, sauté them too, briefly, and reserve them. Leave the stock in the saucepan over low heat.

Next, make the rice. Have the warm stock at hand, in its saucepan over very low heat (you want it warm but not simmering). Melt 2 tablespoons butter in a heavy-bottomed six to eight quart pot. Gently sauté the leeks until they are clear—about 4 minutes. Then add the rice to the pot and stir to coat with the butter. Stir and sauté until the edges of the rice look clear, about 3 minutes. Add the wine and vermouth all at once, raise the heat a bit, and stir until all the wine is absorbed. It will take about a minute master of biomedical engineering hong kong.

Add a cup of the stock and cook, stirring constantly, until it is mostly absorbed – about two or three minutes. Then add a ladle of stock and continue to stir. Repeat two or three times. After about 10 minutes, stir most of the mushrooms into the risotto. (Reserve about 2/3 cup for garnish.)

Continue adding ladles of stock and stirring, letting the rice absorb the stock, until the risotto is creamy and the rice is tender and just a little firm. Most recipes will tell you that this will take about 20 minutes altogether. This is a lie. So is the part where the recipe calls for 6 cups of stock. I have never, ever made risotto that has come up that quickly and that has taken only 6 cups of stock to 2 cups of rice. Be prepared to stir this for a while. Until it’s done! And if need be, be prepared to use eight or more cups of stock. It will be a meditation.

When the risotto is creamy and al dente, stir in the Parmesan. Taste it—you may want to add more. It is ready to serve, in handsome shallow bowls, with the reserved mushrooms scattered on top. (Leftovers reheat nicely—see Kitchen Notes.)
[ 投稿者:copypipizhu17 at 14:19 | お友達 | コメント(0) | トラックバック(0) ]

I couldn’t resist this pumpkin from the pile. I’ve never seen one so evenly covered! It’s like someone crocheted a pumpkin cozy for it HKdesign.

This creamy and delicious garlic and saffron soup with curried shrimp by my friend Aran Goyoaga in her gorgeous book Small Plates and Sweet Treats. I want to make almost everything in this book! I’m trying out a bit of a restrictive diet, so I made a couple of changes to the soup, subbing in cauliflower and white beans for the potato and celery root, and it was fantastic, despite the fact that my saffron didn’t quite pump out the same vivid color as Aran’s. (Those curried shrimp? I scarfed down a dozen.) I love that this book has such creative flavor combinations that are spot on… but also very easy to adjust for your own tastes (or diet restrictions).

This Vietnamese Curried Chicken and Squash Stew from Jess Thomson’s Pike Place Market Cookbook, made miniature for a great little one pot, one person dinner. I subbed in carrots for the kabocha, since that’s what I had in the fridge. Mmmm… fish sauce and lemongrass. Delicious foreign company registration in hong kong.

If you haven’t seen it yet, I do hope you check out this cookbook… Jess is one of the best food writers and recipe developers I know (and having worked with her on her upcoming book, Dishing Up Washington, I’ve tasted a LOT of her recipes), and this book is no exception PA rental.

So, what are your fall favorites?
[ 投稿者:copypipizhu17 at 11:01 | お友達 | コメント(0) | トラックバック(0) ]

Apple Pie Oats
Autumn is setting in, and you’re beginning to crave your favourite comfort foods. Cinnamon laced apple pie is just about the most comforting fall dessert you can think of, besides of course everything pumpkin. Which is not quite a tradition where I live, but Apple Pie is always a favourite commercial heat pump systems. And while I don’t want to indulge in all the extra calories, there is a way I can have my pie and eat it too ! A healthier version ofcourse, as most of my recipes these days master of public health hong kong. So I wouldn’t call this a dessert but, a beautiful twist on making my everyday oats taste like apple pie. A tad bit fancier and yet very comforting handmade gift.
[ 投稿者:copypipizhu17 at 13:48 | お友達 | コメント(0) | トラックバック(0) ]

Hachiya persimmons
More than just autumn decorations, persimmons are wonderful to bake with. The persimmons I’m talking about today are the larger, acorn-shaped Hachiya variety Adrian Cheng.

Hachiya persimmons can be very astringent and not suitable for eating raw until they are very, very ripe. But by the time they are ripe enough to eat, the flesh is gooey and gelatinous. Because of this, I find that Hachiya persimmon pulp is better for baking than for eating raw (although some people do like to eat it with a spoon master of english hong kong).

The smaller, squat variety of persimmon that has been showing up at more and more grocery stores lately is the Fuyu. These can be eaten raw while they are still firm, and their mild sweet flavor makes them easy to love Variable refrigerant flow system.

I like to bake cookies when I get my hands on some persimmons, but this year I decided to try something a little different. I saw that David Lebovitz had written about a persimmon bread from James Beard’s book Beard on Bread. I happen to have my mom’s old battered copy of that book (it’s a year older than I am, actually), so I dug it out and looked at the recipe.

James Beard’s Persimmon Bread is a butter-rich quick bread filled with fruit, nuts, and booze. It sounded great to me and seemed like a good way to use up some of the brandy that I bought for the Caramel Apple Pear Cake.

The original recipe makes enough batter for two large loaves, but since I was afraid I would devour an entire large loaf myself, I decided to cut the recipe in half and bake it in three mini loaf pans. That way I could give two away, and eat one small loaf myself.
[ 投稿者:copypipizhu17 at 10:38 | お友達 | コメント(0) | トラックバック(0) ]

One Month.
One month ago today, I returned from Italy Trademark China.

One month.

We devote so much time to departing but the return is so quick. And the time after vanishes at a breathtaking pace Tent Rental hong kong.

One. Month.

I never quite know how to describe what I feel like when I return from Italy. I feel happy at the memories created, but I also feel a bit sad, as though I left something behind and it will be many, many months before I can reclaim it.

At times like these, there’s only one thing to do for me and that’s go into the kitchen and bake Master of Public Administration hong kong.

I’m an emotional baker. I like to bake what feels good and lately, almonds feel good. I made an incredible cake with almond meal a few weeks ago and I used more almond meal for these pretty and unusual cookies.

The recipe is once again via Leite’s Culinaria but the original is from Guy Mirabella’s Eat Ate.

A cross between a cookie and a meringue, these biscotti satisfied my almond craving on a very deep level. They were delicious.

While the recipe instructs you to shape them into mounds and then form the mounds into triangles, I wet my hands and rolled the cookie dough into little balls.

When I bake, my mind clears and organizes itself. I breathe deeply. I have ideas. I dream. Sometimes I hum without realizing it.

The making and the baking is just as rewarding as the eating.

When I bake, time is suspended.

One month. Feels like yesterday.
[ 投稿者:copypipizhu17 at 14:59 | お友達 | コメント(0) | トラックバック(0) ]

Natural leavenings can
Natural leavenings can be tricky to work with, as they’re unpredictable. That volatility is fine in bread, where the details aren’t so noticeable, but Edward told me their croissants were still evolving, and they found they had to add some yeast to stabilize things until they could nail them down using only levain. I don’t mind gaffes in food; pizza doesn’t have to be perfectly round for me, a couple of extra-wide holes means the baguette I’m eating didn’t come from a factory, and apples that are irregular, but taste great, mean they haven’t been bred for looks, but for flavor Sage 300 ERP.

Edward has his hand in many things, including a bun in the oven at home that just sprung forth (his second) and Sakaya Sawaguchi is in charge of bread production. My favorite is the multigrain loaf with plenty of seeds, but the whole wheat sourdough boules are excellent, too.

Edward also wanted his bakery to be anti-gaspillage, or against waste, so they don’t use plastic wrap and recycle as much as possible. On my last visit, I inquired about a few jars that seemed to be fermenting on the shelves and they’re using bread scraps to make kvas, a drink made with their 100% rye bread master of gynaecology hong kong.

One thing Edward and I share is a love of Lamingtons, and he couldn’t resist adding them to the menu. While the French have adopted burgers and bagels, and kale and quinoa, the individual rectangular cakes from Australia haven’t made it here yet. With all the Australian-inspired coffee shops around Paris, their arrival seems long overdue. At last, they’re here. (And what good ones they are, too!)

In charge of the pastries is Diana Bush. She works with Edward to decide what’s on offer in the bakery case, which includes a number of pastries topped with tomatoes and chèvre, roasted eggplant, and mini focaccia, for savory snacking serviced apartment sai ying pun.
[ 投稿者:copypipizhu17 at 09:59 | お友達 | コメント(0) | トラックバック(0) ]

This Is Summer
Are you enjoying a summer of slow?

A summer of naps, a summer of lazy, a summer of peaches bitten straight into, leaning over the sink?

Yeah, me neither master of information engineering hong kong.

We did go away with the kids for a couple of weeks in the Aveyron region, which we adore hong kong company formation.

There, we relaxed in the garden hammock (I totally need a hammock of my own now! It’s the best!), screamed in joyful concert with all of France, drove around to visit medieval castles (there may have been a few toy crossbows involved), took cable car rides from one mountaintop to another, and celebrated my birthday with blueberry tarts and Lunar eclipses (well, just one of each).

Throughout this though, I confess I haven’t really turned my brain off (is there even an “off” button on there?) as Maxence and I have been planning and coordinating an apartment renovation from afar, and I have been brewing a bunch of new projects for the fall, scribbling pages of ideas in my notebook (obsessed with this limited-edition copper Leuchtturm) as they took shape in my mind VRV system.

That’s not a problem for me though, as I thrive on bubbling ideas and exciting plans, so I’m happy as can be.

What’s your summer been like so far?
[ 投稿者:copypipizhu17 at 10:13 | お友達 | コメント(0) | トラックバック(0) ]