Yeast-Raised Angel Biscuits

This Angel Biscuit recipe is easy to make ahead and follow. The dry ingredients of flour, sugar, yeast, salt, and baking are mixed together first, then the butter is cut in to make a mealy crumb. Then the milk is added to bring the mix together. The dough is turned out on a floured surface and rolled, then cut with a biscuit cutter into rounds. Any small bits of dough can be reshaped and cut or formed by hand. The cut biscuits are placed into a greased pan, covered with foil and placed in the refrigerator overnight. To bake, brush the tops with melted butter and pop them into an oven preheated to 400• for 20 minutes.

Key Takeaways:

  • An overnight rise allows one to bake these biscuits immediately the next morning.
  • You get flavor and texture because of the long, slow rise.
  • By adding baking soda it helps biscuit flavor and ability to brown them.

“Whether stuffed with slices of country ham or a spoonful of jelly, these fluffy biscuits will get your morning off to the right start.”

Read more: https://www.seriouseats.com/recipes/2018/03/angel-biscuits-recipe.html

Dried Chili Harissa

Harissa is a flavorful, spicy condiment made from a mixture of peppers. This versatile sauce packs a flavorful and spicy punch to any dish, it may even be used as a rub or marinade.

Harissa may be made using dried peppers from which the seeds and stems are removed. The dried pepper is grounded and caraway and other flavors are added. After being toasted lightly to intensify the flavors water is added to create a paste. That’s it for a basic harissa but additional flavors such as citrus may be added to make it your own. Harissa may also be made from fresh peppers including bell peppers, ancho, poblano and chili peppers. These peppers may be softened in a broiler allowing the skins to char slightly. The seeds and stems are removed and the flesh processed in a food processor with olive oil, caraway, and coriander.

Key Takeaways:

  • Dried chili harissa is a unique condiment that can be added to any food to spice up the flavor.
  • Use harissa as a spice rub or hydrate with water and make it into a paste for sauces and dressings.
  • You can customize harissa to your taste buds by adding garlic, saffron, kosher salt, and vinegar.

“Harissa is a versatile condiment that can be used to add a punch of spice to anything. This version is made with dried chilies and can be used as a spice rub or hydrated with water for a paste that’s ready to stir into dressings, sauces, and more.”

Read more: https://www.seriouseats.com/recipes/2018/04/dried-chili-harissa.html

Vegan Cheesesteak With Yuba (Tofu Skin) and Mushrooms

One of the things that vegans are good at, is making food that evokes non-vegan foods without being meat. This recipe is no different, using Yuba, or tofu skins, to make a cheesesteak. The tofu skins look very much like a slice ribeye, especially after soaked in the umami-rich mushroom glaze, giving them a deep caramel color and adding extra flavor to the food. Add in some vegan cheese, plenty of onions, peppers and of course a good roll and you have one heck of a “cheesesteak” that even a Philly native would take a second look at.

Key Takeaways:

  • Vegan cheeseteak recipe if you want an alternative for red meat. It’s healthy and looks good if prepared right.
  • Yuba skin might seem like a strange sounding dish which is why they call it a vegan cheesesteak. I suppose anything vegan needs to be dressed up a bit for some people.
  • The tofu used in the recipe needs several factors to replace the meatiness of steak. These include mushroom stock, caramelized veggies and “better than bouillon”

“Thick sheets of yuba are sliced and smothered in an umami-packed mushroom broth before tossing with caramelized onions and roasted trumpet mushrooms.”

Read more: https://www.seriouseats.com/recipes/2018/03/vegan-cheesesteak.html

Vegan Tofu and Herb Salad

If you are a vegetarian or you just like to eat healthy and are looking for a new salad to add to your menu, try this Vegan Tofu and Herb Salad recipe. Strips of fried tofu add a meat-like texture to this refreshing salad. Experiment with your choice of soft herbs. Torn dill, mint, and cilantro tend to complement this dish well. This salad works great as a light lunch or it pairs well with a warm bowl of sticky rice. Be sure to go shopping ahead of time for all of the ingredients. Kala namak is not commonly found in too many of our pantries!

Key Takeaways:

  • This Tofu salad can make a great breakfast, lunch, or dinner
  • because aburaage is fried, it needs to be rinsed to remove any residual oils. then squeezed dry(ish)
  • the dressing is mutable so long as it contains elements of salty, tart, sweet and spicy

“Pack it with whatever soft herbs you have—roughly torn dill, cilantro, mint, and more.”

Read more: https://www.seriouseats.com/recipes/2018/03/vegan-tofu-and-herb-salad.html

Slow Cooker Braised Short Ribs

Cooking braised short ribs in the slow cooker is a great way to make it for a first-timer. To make the short ribs, the recipe requires 5 pounds of short ribs to be placed into a pan and browned with salt and pepper and then placed into the slow cooker. Then, cooked onions, garlic, and tomato paste and simmered red wine is added on top. Carrots are placed on top and the entire dish is cooked on high in the slow cooker for 5 to 6 hours, then served with a gravy created with the cooking juices.

Key Takeaways:

  • Braised short ribs are a popular request and for a good reason. They have a smoky and savory flavor that is hard to match.
  • The slow cooker is the right equipment to use for the task. Braised short ribs are more valuable than many people would have expected.
  • Choose the cut of short ribs carefully before getting started. That will keep people in the loop and ready to make the dish.

“If you’ve never made braised short ribs at home before, this is a perfect first-timer’s way to try it.”

Read more: https://www.100daysofrealfood.com/slow-cooker-braised-short-ribs/

Kale and Bean Salad Recipe with Tahini Dressing and Walnuts

A kale salad may sound boring but it is fresh all year long and one of those winter veggies that is actually sweeter in the cold weather. Make sure you remove the center rib before preparing the salad and work on the dressing. You can make your tahini or buy the store bought to combine with the finished lemony dressing. One key to making the salad is mixing the kale with salt and some acid, like lemon juice, before tossing or massaging the leaves. It will bring out the bitterness and brighten up the whole thing.

Key Takeaways:

  • The complete package is a vegan meal that’s packed with nutrients, protein, and omega-3 fats–a perfect blend of your daily needs.
  • The proper preparation of the kale is of utmost importance in ensuring the desired taste.
  • Not only is the salad great for a number of days, but the Tahini dressing is great for other meals–multi-purpose and tasty!

“This easy kale and bean salad is packed with good for you ingredients, is crave-worthy and can be made in advance.”

Read more: https://www.inspiredtaste.net/36065/kale-and-bean-salad-recipe/

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

This Avgolemono soup recipe uses a Greek method of mixing eggs and lemon into soup in order to thicken it and brighten it with a burst of citrus flavor. In order to have control over the flavor, it is best to add these two ingredients separately. Be careful adding in the eggs, however. It is best to add a bit of the hot broth to the eggs before putting them in the soup to ensure they don’t scramble when added to the hot soup.

Key Takeaways:

  • “Avgolemono” isn’t a specific soup or dish – it’s just describing the lemon and egg mixture, which can be added to a variety of dishes
  • There’s much disagreement over the “right” amount of egg or lemon in any recipe, so there isn’t one ratio that’s the “correct” one – find what works for your tastes
  • Be sure to start your soup with a good base – a quality chicken soup or stock – which you will use to cook the orzo or rice

“This recipe is easy as can be—the biggest change we made is adding the eggs and lemon juice separately since there’s no technical benefit to adding them together and you have more control over your final flavor and texture if you keep them separate.”

Read more: https://www.seriouseats.com/recipes/2018/04/avgolemono-soup-greek-lemon-egg-chicken-soup.html

Ham Fettuccine

If you like ham and pasta then this is the recipe for you. Realmomkitchen does a beautiful breakdown on how to get Ham Fettuccine right. With a simple to follow the recipe and a small skillet you to can make food of this high quality. The ingredients are mostly set in stone, though a few tasty options like peas or your taste in cheese can be changed by to your discretion. If you want a tasty garlic and ham treat, you have no further to look.

Key Takeaways:

  • Ham fettuccine is made of ham and pasta and coated in a sauce made using butter, flour, milk, peas, and cheese.
  • In a skillet, the first ingredients to combine to make the sauce are butter and flour, then milk is added to thicken the mixture.
  • When all the ingredients have been added, cover with aluminum foil and bake at 350 degrees for 20-25 minutes until effervescent.

“This is another great option to make using ham. Definitely, one I will be making many times in the future.”

Read more: https://realmomkitchen.com/24038/ham-fettuccine/

The Best Belgian Waffles (traditional with yeast)

the best Belgian waffles certainly. Lisa spent the last few months trying iteration after iteration to get the perfect Belgian Waffle recipe. She indicated that a Belgian waffle maker is a “splurge” or nonessential equipment to have in the kitchen since a regular waffle iron would work as well.

what is traditional Belgian waffle?
Belgian waffle being introduced to America in 1964 World Fair in New York City. so since then, Lisa made it her mission to come up with a traditional Belgian Waffle recipe that is fluffy, delicious and reliable.

Key Takeaways:

  • Most waffles with deep pockets are considered to be Belgian.
  • The 1964 World’s Fair in New York City served as a catalyst for popularizing Belgian waffles in the U.S.
  • In light of its introduction to the U.S. in 1964, Belgian waffles were traditionally yeast-raised and served with sweetened whipped cream.

“So I made it my mission to come up with a traditional Belgian waffle recipe that is fluffy, delicious, and reliable … and here it is!”

Read more: https://www.100daysofrealfood.com/best-belgian-waffles-traditional-yeast/

Vegan Lasagna alla Bolognese

Cooking and coming up with vegan recipes is a challenge. Making Vegan Lasagna Bolognese seems more complicated because it’s a dish consisting of dairy products and lots of meat. However, the author of the article was able to create a good recipe. First off you want to use a box of dry lasagna, consisting of just wheat and water. The author cooked the flour in coconut oil instead of with butter to make the bechamel. Instead of using milk, the author opted for almond milk. When making the ragu portion of the recipe, a meat substitute was used.

Key Takeaways:

  • This lasagna does not do not taste exactly like traditional lasagna but it comes close.
  • One of the most important parts of this dish is making a good béchamel sauce.
  • Seitan and mushrooms were used to mimic the meat in the lasagna.

“Vegan lasagna Bolognese is a true challenge, given that two of the three main components are off limits”

Read more: https://www.seriouseats.com/recipes/2018/03/vegan-lasagna-alla-bolognese.html