Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

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Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
broccoli-tots-1
Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Top-Notch Thai Pork Curry

Top-Notch Thai Pork Curry

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Fall has come and flocks of children, from preschool to college, are returning to school. While we no longer go to school, it still holds a special place in our hearts.

Top Notch Thai Pork Curry Twitter

Some of the most interesting people we’ve ever met were in college. There is one person in particular who stands out as the most interesting. Hailing from Thailand, he was also a big time foodie. When we would hang out with him, we would always go to different Asian restaurants around town.

He introduced us to Phở (the delicious Vietnamese soup), octopus sushi, and to the subject of this post: Thai curry. Growing up, we had Japanese curry, which our grandma used S&B Curry Powder, to make. Japanese curry and Thai curry are the same in that they result in a spicy stew, but they are also completely different dishes.

Thai curry uses a thick paste, containing a mix of herbs and spices. You can read more about the ingredients of Thai curry paste here. There are several kinds of pastes available to purchase. For this recipe, we used:

Maesri Thai Green Curry Paste

The other main component of Thai curry is coconut milk. Coconut milk has become a very popular ingredient as alternative to cow’s milk. It is thick and slightly sweet. If you are interested in the different types of milks, BBC Good Food published a very thorough comparison. The addition of coconut milk to Thai curry gives the dish a thick, luscious texture when compared to Japanese curry.

It is important to keep in mind that not all coconut milks are created equal. Some are thin and watery while others are thick and creamy. We have tried various brands and have found this one to be the best:

Chaokoh Coconut Milk

Cubed pork enters the pan… the beginning of a tasty journey.

thai pork curry - 1

Lightly brown the pork.

thai pork curry - 2

Chopped green bell peppers, onion, and carrot and their neighbor…

thai pork curry - 3

…chopped potatoes!

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The veggies enter the pan with the pork, joining the quest for delicious curry.

thai pork curry - 6

Adding the creamy dreamy coconut milk.

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The aforementioned curry paste is ready to join the party.

thai pork curry - 5

This is about a third of the can. If you like more spice, you can add more.

thai pork curry - 8

The final DELICIOUS result!

thai pork curry - 9

Thai curry

Thai curry

Ingredients

  • 1 large green bell pepper
  • 3 medium onions
  • 3 medium carrots, peeled
  • 4 medium russet potatoes, peeled
  • 2 pounds pork chops, cut into half inch cubes
  • 2 13.5 ounce cans coconut milk
  • 1 cup chicken stock
  • 2 T curry paste
  • Salt and Pepper

Instructions

  1. Cut vegetables into similar size chunks.
  2. Heat large sauce pan or high sided fry pan to medium heat.
  3. Salt and pepper cubed pork.
  4. Add a little oil to the pan and add pork, cook until brown on both sides.
  5. Add vegetables, cook for about one minute.
  6. Add coconut milk, chicken stock and curry paste.
  7. Bring to boil and cook until vegetables are tender and pork is cooked.
  8. Salt and pepper to taste.
  9. Serve over steamed rice.
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What is your favorite type of curry?

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Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Our last Grandma-Inspired Fantastic Treat (GIFT) was for a Perfect Rich and Sweet Blueberry Crumble. Today’s GIFT is for Scrumptious Shrimp and Vegetable Okazu. In Japanese, the traditional definition of okazu is a general name for anything that is served with steamed rice. Growing up in our house, okazu was defined as a meal consisting of some kind of meat cooked with a mix of vegetables covered in a sauce served over steamed rice. It was and still is a family favorite.

shrimp and veggie okazu - 7

Our grandma would cook this dish for us at least once a week. She never had a written recipe for her okazu, she used whatever meat and veggies she had on hand. The only consistent part of this dish was the sauce and the white rice. Even then, replicating the sauce was difficult since she was like every other grandma and just mixed things together, tasted it and that was it. No measurements were ever done. It took a lot of practice to perfect the sauce to taste the same as how it tasted when she made it. The recipe below is a loose guideline. Feel free to take liberties and change it up to make okazu how you like it.

First, slice up your veggies. For this recipe, we used celery, carrots, onion, and cabbage.

shrimp and veggie okazu - 1
shrimp and veggie okazu - 2

Heat some olive oil in a large frying pan and add the sliced veggies.

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Cook veggies for about ten minutes on medium heat. Then add chopped shrimp. The shrimpies cook fast – they only need about two minutes.

shrimp and veggie okazu - 4


In a large bowl, combine the chicken stock, soy sauce, ginger powder and cornstarch (for thickening). Yummy yummy sauce.

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Add the sauce to the pan and cook until sauce has thickened and mixture is bubbling.

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Serve with rice!

Scrumptious Shrimp and Vegetable Okazu

Scrumptious Shrimp and Vegetable Okazu

Ingredients

  • 3 T olive oil
  • 1 large onion, sliced
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 4 c sliced cabbage
  • 2 lbs shrimp, cut into pieces
  • 1 1/2 T garlic, minced
  • 1 1/2 c chicken stock
  • 1/3 c soy sauce
  • 2 t ginger powder
  • 1 1/2 T cornstarch

Instructions

  1. Heat large fry pan and olive oil to medium heat.
  2. Add onion, carrots, celery and cabbage.
  3. Cook vegetables until almost done then add shrimp.
  4. Mix stock, soy sauce, ginger powder and cornstarch.
  5. Cook until shrimp are pink.
  6. Increase heat to medium high, add liquid mixture and cook until bubbling and thick.
  7. Serve over steamed rice.
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Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We love Mexican food, that is a fact. We have previously shared our recipes for chicken tacos, fresh corn tortillas, and pico de gallo. Tacos are one of our favorite foods. Today we want to share our mom’s recipe for ground beef tacos.

taco tuesday featured

This is the recipe we had growing up. It is delicious and spicy. It starts out with the traditional base of ground beef but it also contains a non-traditional ingredient: diced potatoes.

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The potatoes are an absolutely genius addition to tacos. The potatoes help cut some of the fat but they also absorb the spices and you end up with moist, spicy ground beef tacos.

taco tuesday - 2


taco tuesday - 4

We use two types of salsa in our recipe, Herdez Medium Salsa (pictured above ⬆️) and La Victoria Taco Sauce (pictured below ⬇️). Herdez brings the spice and the La Victoria acts as a thickening agent.

taco tuesday - 5

Since we live in the southwest, our local supermarkets carry all kinds of picante sauces and salsas. We recently discovered two new sauces that go well with these tacos.

taco tuesday - 7

The first is Valentina Salsa Picante. The second is Tapatio Salsa Picante. Now both of these sauces have “Salsa Picante” in their name but that’s nearly all they have in common.

Valentina is a thick sauce that we would rate as being of medium spiciness. It is not too vinegary and has some additional spices that tickle your tongue, perhaps oregano. Tapatio has more of a Tabasco consistency. When splashed on the tacos, it adds a lovely smokey flavor. Tapatio is definitely the spicier of the two.

Glorious Ground Beef Tacos with Potato and Onion

Glorious Ground Beef Tacos with Potato and Onion

Ingredients

  • 2 T olive oil
  • 2 cups diced potatoes
  • 2 cups diced onion
  • 3 pounds freshly ground beef
  • 1 16oz jar Herdez medium salsa
  • 1/4 cup La Victoria Taco Sauce
  • Salt and Pepper
  • Toppings: Shredded lettuce, shredded cheese, diced tomato, salsa

Instructions

  1. Heat a large fry pan to medium heat.
  2. Add oil, potatoes and onion and cook until potatoes brown.
  3. Add ground beef, cook until browned.
  4. Drain the rendered fat.
  5. Add salsa and taco sauce.
  6. Season with salt and pepper to taste.
  7. Let cook for half an hour.
  8. Top with your favorite toppings (see ingredients above).
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Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Egg foo yung is derived from the Chinese fùh yùhng meaning “hibiscus.” The resulting egg and vegetable patty does actually resemble a hibiscus flower. It is a traditional Chinese dish originating from Shanghai.

Our Japanese American grandma loved to cook up this quick and easy omelette style dish, especially since it was a speciality at her brother-in-law’s restaurant. (She was nothing if not competitive.) This is the fourth entry in our blog series: Grandma-Inspired Fantastic Treats (GIFTs).

Grandma was also a big time vegetable lover, but that isn’t to say she didn’t like meat. She loved meat, but she always wanted to serve well rounded meals. We think her love of vegetables came from being a farmer. She really appreciated the fruits of her labor.

This dish is traditionally served with a thick gravy like sauce however our grandma never served one. We always enjoy our favorite condiment on ours: soy sauce. If you like a kick of spice, you can also dab on a little sriracha sauce.

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Grandma Inspired Fantastic Treat 4: Very Veggy Egg Foo Yung

This recipe can be modified if you would like to include some type of meat. When our grandma made this recipe she loved to add peeled, chopped shrimp. You could also add chicken, beef or pork to make it a more robust meal.

egg foo yung, onion, celery, cabbage, carrot,

For our version, we started off with thinly sliced vegetables (carrot, celery, cabbage, green bell pepper, and onion).

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The vegetables tossed together.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Then we whisked up some eggs, granulated onion, granulated garlic and black pepper.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The eggs and veggies, all ready to be cooked up.


egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A neat little pile of veggies and egg, nearly ready to be flipped.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A nicely browned egg foo yung.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Make it a delicious vegetarian meal by adding some white rice and steamed veggies. A delicious lacto-ovo vegetarian meal.

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Ingredients

  • 1/2 c carrot
  • 1 c bellpepper
  • 1 c onion
  • 1 c cabbage
  • 1 c celery
  • 8 eggs
  • 1/2 t granulated garlic
  • 1/2 t granulated onion
  • 1/2 t ground pepper

Instructions

  1. Thinly slice all of the vegetables
  2. Whisk eggs, granulated garlic, granulated onion and ground pepper together
  3. Pour a little bit of oil into a pan and heat to medium
  4. Use a ladle to scoop about a half cup of veggies and a egg
  5. Let the bottom set and brown slightly, about 2 minutes
  6. Flip and cook the other side
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Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

BBQ baked beans have always been a staple of our family’s summer cookouts, but we have always purchased cans and heated them up. We especially enjoy Bush’s Beans, largely due to that adorable dog – Duke! He’s snarky AND cute – #goals.

Recently, we decided to try making our own baked beans and the result did not disappoint. But don’t worry Duke, we’ll still buy yours too.

Making your own beans from scratch requires a little bit of forethought because the dry beans need to soak overnight and plump up.

beans, baked beans, food, kitchen, cooking, recipe, eat

baked beans 3

BBQ baked beans always require bacon, lots of yummy, delicious bacon.

bacon, baked beans, food, kitchen, cooking, recipe, eat

Add in some green bell pepper, onion and garlic…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

Along with some molasses, brown sugar, ketchup, and honey…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

And you’ve got baked bean brilliance. Smoky, spicy and sweet. What else could you want? Everyone gobbled these BBQ baked beans at our latest summer feast. Try the recipe and let us know what you think!

Have a great weekend everyone!

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Ingredients

  • 8 cups water
  • 1 1/2 T Kosher Salt
  • 1 pound dry pinto beans
  • 12 oz bacon, cut into 1/2 inch squares
  • 1 large onion, diced
  • 1 medium green bell pepper, diced
  • 1 1/2 T garlic
  • 2 cups chicken stock
  • 3 cups water
  • 1 1/2 cups ketchup
  • 2/3 cup brown sugar
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 T yellow mustard
  • 1 T apple cider vinegar
  • 1 T sriracha
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika

Instructions

  1. Rinse beans to remove dirt and pick out any bad beans or hidden rocks
  2. In medium size bowl or container, mix 8 cups water and kosher salt
  3. Add pinto beans, let sit overnight at room temperature
  4. Drain and rinse beans again
  5. In large dutch oven, cook bacon over medium heat
  6. Remove browned bacon, leaving as much fat as possible
  7. Add onion and cook until slightly brown
  8. Add green pepper and garlic, cook for one minute
  9. Add 3 cups water, chicken stock, reserved bacon and beans
  10. Bring to boil, reduce heat to low, cover and cook for one hour
  11. Preheat oven to 300°F
  12. Stir in remaining ingredients, cover and place in oven
  13. Bake for 4 hours, stirring occasionally
  14. Remove cover and bake for another hour
  15. Let cool 15-20 minutes
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
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Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Today’s frittata recipe uses the Roasted Cauliflower recipe we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruyère was one of the first “foodie” ingredients I ever used. I saw it on Food Network in an episode of Tyler’s Ultimate. The recipe was Chicken Cordon Bleu and it was one of the most delicious things I have ever made. I have been in love with Gruyère ever since.
cauliflower frittata - 2 small

Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
cauliflower frittata - 3 small

Eggs, Gruyère, and heavy cream gently whisked.
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I love it when a frittata comes together!
cauliflower frittata - 5 small
After 10 minutes in the oven: Voilà! FRITTATA!

cauliflower frittata - 6 small

Time for a close up!
cauliflower frittata - 7 small

Slice and serve the deliciousness!
cauliflower frittata - 8 small

 

Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata

Ingredients

  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere

Instructions

  1. Preheat oven to 350°F
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

posted in: Food, Sauces | 1 | This post may contain referral links. See privacy policy for more.

tomato, onion, cumin, cilantro, lemon, garlic, salt, pepper, chili powder

Pico de Gallo translates literally to “rooster’s beak” in Spanish. It also goes by other names, such as salsa fresca or yummy deliciousness. This recipe is very easy to follow and is just in time for Cinco de Mayo.

When I think about Pico de Gallo, I think firm tomatoes combined with a crunch of onion, a tang of citrus and a hit of salt. My mouth is now watering. That doesn’t mean that the other ingredients don’t matter, they do and they are essential to the overall flavor of the salsa.

A discussion about tomatoes, chiles, onions and lemon. The type and ripeness of tomatoes is a personal preference. I prefer Roma and I like them to be on the firm side.

Others prefer on the vine tomatoes that are very ripe and squishy and that is okay. Try out different types and ripeness levels to see what you like.

Most people put jalapeños or some other green chile into their pico. I put in chili powder. Again, this is a personal preference, partially to do with convenience.

I prefer white onion in my Pico de Gallo. Others prefer yellow or red onion. Once again, you can try out different kinds to see what your taste buds enjoy the most.

Why do I use lemon juice instead of lime juice?

I have tried making my Pico de Gallo with lime juice and I find it to be too harsh of an acidity but when I use lemon juice, my tastebuds want more and more which is a good thing. Maybe your tastebuds prefer lime juice to lemon juice, experiment and see what happens.

Try using this recipe in my Seven Layer Dip!

 

Ingredients

4 Roma tomatoes
Half a white onion
2 tablespoon chopped cilantro
1 clove chopped garlic
Juice from one lemon
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground pepper

Instructions

Dice the tomatoes and place into a mixing bowl.
Add diced onion, garlic and cilantro.
Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.

Pico de Gallo

Pico de Gallo

Ingredients

  • 4 Roma tomatoes
  • Half a white onion
  • 2 tablespoon chopped cilantro
  • 1 clove chopped garlic
  • Juice from one lemon
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Instructions

  1. Dice the tomatoes and place into a mixing bowl.
  2. Add diced onion, garlic and cilantro.
  3. Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
  4. Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.
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Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Potatoes get a bad rap because they are starchy and have a terrible glycemic index (81 according to Harvard), but that won’t stop me from eating ’em!

My first taste of potato pancakes came in kindergarten. It was love at first taste. My favorite food was already mashed potatoes at the time, so potato pancakes were not much of a stretch.

Many of my friends growing up were Jewish and one such friend’s mother was the one who cooked us latkes in kindergarten.

I found this recipe in New American Table, a cookbook by Marcus Samuelsson.

The cookbook is more thoughtful than most, with a generous page long introduction to each section, as well as a paragraph or two for each recipe. It is the product of the chef’s interactions with Americans from all over the US, as well as his own internal reflections on the meaning of being American and how it manifests in American food.

This version is quite tasty and has no eggs which I quite liked. (No spongy eggy texture.) Plus that means this recipe is vegan!

I altered it a bit to my tastes, but you can find the original recipe on Marcus’s website here.

latkes, potato, onion, garlic,

Here is the cast of characters for today’s show.

latkes, potato, onion, garlic,

Start with one pound each of Yukon Gold and Idaho Russet Potatoes, and one red onion. (Marcus’s recipe called for two, but I decided to just use one).

latkes, potato, onion, garlic,

Fit your food processor with the grating disc.

latkes, potato, onion, garlic,

Grate the onions.

I’ve tried grating onion by hand and found it very difficult. The food processor was much easier, but not perfect. Still had some big chunks.

Here is Martha Stewart’s advice for grating onions, including burning a candle to prevent onion tears. I will have to try that.

latkes, potato, onion, garlic,

Here is the mixture after shredding the potatoes.

latkes, potato, onion, garlic,

In a separate bowl, combine 3/4 cup flour, 2 tablespoons cornstarch, 2 minced garlic cloves and 1 teaspoon of paprika.

latkes, potato, onion, garlic,

Combine the two mixtures together and season with some salt and pepper.

latkes, potato, onion, garlic,

Heat a few tablespoons of vegetable oil in a skillet over medium heat.

Dish out a 1/4 cup scoop of potato mixture and ease into the oil. Flatten into a pancake shape.

latkes, potato, onion, garlic,

These look about ready to flip.

latkes, potato, onion, garlic,

In the words of Dale Gribble, “Shi-shi-shi-shaa.”

Golden, delicious pancakes. (Not to be confused with these pancakes.)

latkes, potato, onion, garlic,

Drain on a paper towel. (Not in Marcus’s recipe.)

latkes, potato, onion, garlic,

Now the recipe said to bake them in a 350 degree oven for ten minutes.

I ate one before this stage and enjoyed it immensely.

After the baking, I found them chewy and tough, so I think I will skip that step next time.

latkes, potato, onion, garlic,

Here is the latke in action, with a dollop of sour cream. Yum!

latkes, potato, onion, garlic,

Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

Ingredients

  • 1 pound Idaho potatoes, peeled and cubed
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 medium red onion, peeled and cubed
  • 2 garlic cloves, minced
  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • Salt and pepper
  • Vegetable oil, for frying

Instructions

  1. Grate the onion and potatoes in a food processor fitted with grating disc.
  2. Deposit mixture in a large bowl.
  3. In a separate medium bowl, mix together flour, cornstarch, garlic, and paprika.
  4. Add flour mixture to the potato mixture and combine.
  5. Heat a couple tablespoons of canola oil in a medium skillet over medium heat.
  6. Add 1/4 cup scoops into oil and flatten.
  7. Gently flip when the edges become golden and the middle looks more cooked and less raw.
  8. Cook for another couple minutes until the bottom is also golden brown.
  9. Drain on paper towel.
  10. Serve warm.
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latkes, potato, onion, garlic,

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