admin

consigliato per te

  • in Recipes

    How to Cook Quinoa

    Tired of clumpy, wet quinoa? Worry no more! Cook the lightest, fluffiest quinoa in 20 minutes; then add it to salads, bowls, and wraps. It keeps well in the fridge, so make a big batch, and use this gluten-free, protein-rich “grain” all week!

    Nutty, earthy, and packed with fiber and protein, quinoa is a healthy grain that you can use in pilafs, soups, casseroles, and salads. Splash your favorite milk and a spoonful of honey into a bowl of quinoa to make a great breakfast cereal too.
    This grain is so versatile that if you cooked quinoa every week, you could never use it in the same recipe twice!

    WHAT IS QUINOA?
    Quinoa “grains” are actually the seeds from an annual flowering plant in the amaranth family, most closely related to spinach.
    Familiar grains like rice and wheat are seeds from grasses, and they have a different structure (bran, germ, and endosperm), so technically quinoa is classified as a pseudo-cereal, since it is neither a grain nor a cereal.
    The cultivation of quinoa originated in the Andes region of South America, but it is now grown throughout the world. Its short cooking time, mineral-rich content, and protein value (8 grams per cooked cup) has made it a sought-after alternative to other grains. Quinoa is also gluten-free, which is one more reason for its popularity.
    You’ll find quinoa in many colors, from white, to brown, to red, and purple. They are interchangeable in cooking, and it would be hard to distinguish the taste difference among the many colors.

    WHAT MAKES QUINOA BITTER?
    Quinoa’s natural coating, called saponin, makes the grain taste soapy or bitter. A quick, vigorous rinse under cold running water removes the bitterness.
    Even if a package says the quinoa has been rinsed, it’s always a good idea to rinse it anyway. A fine mesh strainer and the spray nozzle on your sink should do the trick.
    HOW TO MAKE FLUFFY, NOT CLUMPY, QUINOA
    Because it is a seed, quinoa absorbs water differently than other grains. To make it fluffy, cook it uncovered at a low simmer. Once it’s tender and no water remains in the bottom of the pot, cover it.
    Let it steam with the lid on to finish absorbing any excess the water. Some water evaporates while cooking with the pot uncovered, so the cooked quinoa does not get soggy or clumpy.

    HOW TO USE UP QUINOA
    I like to make quinoa early in the week and use it in a salad with whatever vegetables or leftovers I have in the fridge.
    I love cooked quinoa for a healthy hot or cold breakfast, mixed with almond milk and a little maple syrup and topped with berries. I’ve also used cooked quinoa in turkey meatballs in place of breadcrumbs. Or just serve it alongside your favorite chicken, fish, or steak recipe.
    HOW TO STORE COOKED QUINOA
    Leftover cooked quinoa stored in an airtight container will last up to five days in the refrigerator and two months in the freezer.
    TRY THESE DELICIOUS QUINOA RECIPES LEGGI TUTTO

  • in Recipes

    Instant Pot Porcupine Meatballs

    Porcupine meatballs are a classic retro dinner, made easier and quicker in the Instant Pot! Ground beef and rice meatballs are served in a simple tomato sauce. (No porcupines!) This is an easy 30 minute dinner.

    Photography Credit: Coco Morante

    Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.
    With rice and meat all in one dish, you just need a vegetable side to complete the meal.

    What are Porcupine Meatballs?
    This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I’ve included stovetop instructions, too).
    These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

    What to Serve with Instant Pot Meat Balls
    My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.
    I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed green beans.

    New to Pressure Cooking?
    If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

    From the editors of Simply Recipes

    How to Store and Freeze Porcupine Meatballs
    These meatballs keep in the fridge for up to a week. They can be reheated gently on the stovetop or in the microwave.
    They also freeze well! Once the meatballs are completely cooled, divide them into portion sized freezer containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop over low heat.
    Love Meatballs? Try These Recipes!

    Updated September 6, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Instant Pot Porcupine Meatballs Recipe

    Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.

    Ingredients
    2 tablespoons olive or vegetable oil
    1 medium yellow onion, chopped (reserve half)
    2 cloves garlic, minced (reserve half)
    1 can (15 ounces) tomato sauce
    1/2 cup water
    1 tablespoon Worcestershire sauce
    1 pound ground beef (85% lean)
    1/2 cup long grain rice
    1 teaspoon salt
    1/2 teaspoon ground black pepper

    Method

    1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes.

    2 Make the tomato sauce: Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.

    3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).

    4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one.
    Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)
    It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.

    5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Instant Pot Duo 6-Quart Multicooker

    $79.00 (21% savings) on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Need a Reason to Party? Celebrate September Food Holidays with These 5 Easy Dinner Ideas

    This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    People love food holidays, but ever wonder what the point is? You know what I’m talking about: National Pecan Cookie Day. National Mushroom Month. International Bacon Day.
    Optimally, the point is fun. Yes, most food holidays are contrived and arbitrary, brainstormed by a marketing board or social media consultant. (Like why is National Strawberry Cream Pie Day on September 2, when strawberries are totally out of season?) But they give us an excuse to celebrate the foods we love. And who isn’t hungry for a reason to celebrate?
    No, this meal plan does not sync the recipes with the actual dates of the holidays—otherwise, we’d have you eating milkshakes, crème de menthe, and cream-filled donuts for dinner three days in a row. Our meal plan is simply inspired by September food holidays. National I Love Food Day falls on September 9, and I’m sure we’ll all be observing, whether we know it or not.
    One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

  • in Recipes

    Why I Love the Sweese Butter Dish

    Kitchen ToolsOne Simply Terrific Thing

    Print

    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

    I went a very, very long time without a butter dish.
    There’s no good reason why. I just never got one, even as I winced every time I crumpled the ends of a butter wrapper to close it back up, smearing a bit of butter on my hands in the process, and knowing some of that butter was going to end up smeared along the bottom of my refrigerator drawer, too.
    It was an ineffective system that I have now remedied thanks to the large ceramic Sweese butter dish ($21 from Amazon).

    I like its classic looks and the tight-fitting beech lid, which has a silicone ring seal you can also remove if you just want the top to rest loosely on the container.
    But most of all I love its size: it measures 6″ x 3.5″ by 2.7″ inches, which means it’s deep and wide enough to hold two standard sticks of butter (four if you really pushed it) or one European-style stick of butter, like Kerrygold or Plugra. It’s really more like a bowl for butter, and because it’s so deep it also prevents butter from hitting and sticking to the lid – a mess-free bonus! And while you have to hand-wash the lid, the container can be put in the dishwasher. (Yay!)
    When I’m in bread-baking mode and baking a couple loaves a week, I just keep the butter container on my counter so the butter is always soft and ready to use.
    Claudia has a butter dish very similar to this, and is also a major fan:

    I love that I can scoop the butter out rather than have the butter sit on a tray. It also holds a lot of butter (which is great for my family) and stays clean thanks to it being more of a bowl. I also leave it on my counter. I haven’t had an issue with butter going bad, but we go through a lot of it!

    Cheers to good tools that solve messy problems!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Cambria Bold
    Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.
    More from Cambria LEGGI TUTTO

  • in Recipes

    Best Homemade Cinnamon Rolls

    1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it’s slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes.
    Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn’t incorporating, knead each piece in your fingers until soft before adding it to the dough.
    Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand).

    2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size.

    3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12×16 inches in size.
    Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer.
    Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy.
    Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9×13-inch baking dish.

    4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll.

    5 While the rolls look half-risen, preheat the oven to 350°F.
    6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting.

    7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.
    8 Serve warm: Frost the cinnamon rolls generously while they’re still a bit warm. Serve immediately. LEGGI TUTTO

  • in Drink

    Episode 162 – Spirits of Latin America with Ivy Mix

    1 ¼ oz of Agricole Rum (which is a style made from cane juice, rather than molasses)

    ¾ oz of Bourbon

    ½ oz of Manzanilla Sherry (Ivy recommends a brand called La Guita…which is delicious)

    1 ¼ oz of Poblano Pepper syrup (which we’ll cover in a moment)

    ½ oz Pineapple juice

    ¾ oz Lime juice

    Combine all these ingredients in a cocktail shaker with ice, give it a good, hearty shake, then strain into a Collins glass over crushed or pebble ice, garnish with a lime wheel, and enjoy.
    To make that Poblano pepper syrup, Ivy recommends de-stemming 8 poblano peppers (but leaving in the seeds for a bit of spice), then juicing those until you have about 2 cups of pepper juice. Add that to a blender with 1 cup of agave syrup, blend until integrated, then bottle and refrigerate.
    What we love about the Pancho Perico cocktail is its expert balance of multiple sweeteners and acids. You’ve got sweet notes from the rum, bourbon, and poblano syrup, acid from the Manzanilla sherry and the lime juice, and then the ½ oz of pineapple juice that straddles the line between sweet and tangy.
    Personally, we’re a green drink podcast, especially when it’s summertime. So if you’re looking for a gorgeous highball that will blow away your guests this Labor Day weekend, we recommend grabbing the ingredients for the Pancho Perico. It’s not the simplest drink, but in the words of everyone’s favorite amphibian role model: it’s not easy being green.
    SHOW NOTES
    Ivy Mix has dominated the bartending industry for 16 years and has perused the cocktail scene since 2009. Using the popularity of agave spirits as a gateway, Ivy and her boss-turned-partner, Julie Reiner, opened Leyenda in 2015. This pan-Latin inspired bar functions as an avenue for Ivy to introduce people to the complex and amazing spirits of Central and South America.
    After being defined as a successful woman in a male-dominated industry, Ivy wanted to move beyond gender definitions of her career to say yes, but I am also so much more than that. Through Speed Rack and Leyenda, Ivy fully immersed herself into every facet of mixology. Spirits of Latin America is Ivy’s newest project that takes an in-depth look into the drinking culture and history of Latin America. This book diverges from the typical tequila, gin, or vodka, shining a light onto grape-based spirits such as pisco, singani, and yaguara cachaça. As Ivy says, “there’s no book like it.”
    LIGHTNING ROUND LEGGI TUTTO

  • in Recipes

    Ultimate Turkey Club Sandwich with Garlic Aioli

    What makes this Club Sandwich the ULTIMATE? Oven roasted turkey, crispy bacon, fresh veggies, and a homemade garlic aioli! This layered turkey club sandwich takes a little time to build, but it’s worth every step.

    The club sandwich is a truly special thing. While it’s generally made with deli turkey, I like to roast a whole turkey breast and slice it thin for this ultimate version. Since the oven is on, it’s worth it to make some crispy bacon and a homemade roasted garlic aioli as well!
    Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also!

    WHAT MAKES A CLUB SANDWICH A CLUB SANDWICH?
    A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element.
    For this Ultimate Turkey Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato. It’s pretty great!
    THIS VERSION VS. THE CLASSIC CLUB
    The classic version of a club sandwich usually uses deli turkey for ease, but I like roasting my own if I have the time. It’s super tender and more flavorful in my opinion.
    Also, rather than jarred mayo, I like to roast garlic to make a tasty aioli. It’s a small upgrade to the sandwich but really makes a difference!

    TIPS FOR MAKING HOMEMADE TURKEY BREAST
    A turkey breast is much easier to roast than a whole turkey. You don’t have to worry about part of the turkey over-cooking.
    I recommend getting half of a turkey breast, which is usually two to three pounds, with the bone in and skin on. Drizzle it with olive oil, salt, and pepper, and roast it at 350˚F until the turkey breast is 165˚F in the thickest part of the breast. This will usually take 60-70 minutes, but the only way to know for sure is to use a meat thermometer to test the temperature.
    Once it reaches temperature, let it cool for at least 10 minutes, and then slice it thinly for sandwiches.
    TIPS FOR MAKING CRISPY BACON
    In my opinion, crispy bacon is essential on a club sandwich. The easiest way to make crispy, uniform bacon is by baking it in the oven! Check out my full tutorial on how to do just that!
    THE BEST BREAD FOR CLUB SANDWICHES
    There are a million different kinds of bread one could use for a sandwich like this, but I keep it simple for my club sandwiches: white sandwich bread. Toast it, and it’s perfect for a club sandwich.

    WAYS TO ADAPT THIS CLUB SANDWICH
    This sandwich is pretty versatile, actually. I think turkey and bacon are pretty essential, as well as some sort of spread (like mayo). Other than that, go crazy! Here are a few ideas to change it up:
    Sprouts
    Thinly sliced red onion
    Switch out cheddar for Swiss cheese
    Make it spicy with a drizzle of sriracha
    CAN YOU MAKE THIS AHEAD OF TIME?
    Absolutely! In fact, every piece of this sandwich can be made in advance. Roast the turkey, make the aioli, and bake the bacon all well in advance. Then, when you are in a sandwich mood, just toss it all together! All the individual pieces will keep well in the fridge for five to seven days.
    WHAT TO SERVE WITH CLUB SANDWICHES
    Pickles and potato chips are a classic club sandwich serving side. I like to serve mine with a big salad though, either green salad or potato salad would be nice. It’s such a hearty sandwich that I like a lighter side dish for serving.
    MORE SANDWICH RECIPES

    Products We Love

    Rimmed Sheet Pan (2 pack)

    $15.91 (28% savings) on Amazon
    Buy

    12×17 Cooling and Baking Rack

    $16.97 (43% savings) on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO