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      Beginner’s Guide to Modern Mexican Cooking

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      Learn how to make incredible Mexican food at home with help from cookbook author Gabriela Cámara.
      Photography Credit: Marcus Nilsson photo: Pozole Blanco from the cookbook “My Mexico City Kitchen: Recipes and Convictions”

      This post is part of our Summer Cookbook Club series for August 2020 featuring My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara.

      Like any cultural cuisine, Mexican food is vast, varied, and dynamic. Each house, neighborhood, community, and region has its version, and the modern Mexican recipes shared by restaurateur and cookbook author Gabriela Cámara are no different.
      In both her cookbook and her restaurants, she celebrates local, sustainable agriculture. She believes the quality of the ingredients make the dish, but that understanding how to balance a dish will make it sing. She clearly states that her recipes and approach are not to be the definitive guide to Mexican food, but rather a guide. This is how she lives, eats and breathes Mexican food and it’s how she wants to share it with you.

      ASK AN EXPERT: Gabriela Cámara
      I interviewed Gabriela and combed the pages of her beautiful book, My Mexico City Kitchen: Recipes and Convictions, to find out the essentials to making Mexican food at home.

      While Gabriela honors the traditions of Mexican cooking, she isn’t bound by them, and she doesn’t want you to be either. She does, however, want you to source the highest quality, most sustainably sourced products available to you, and most of all she wants you to have fun.
      Learn the basics, then learn how to combine them in different ways to come up with endless possibilities.
      ESSENTIAL INGREDIENTS FOR MEXICAN COOKING
      In the early pages of My Mexico City Kitchen, Gabriela says, “… the fewer the ingredients and steps a dish has, the more care you should put into preparing it.” This is true because the quality and the importance of each ingredient takes on higher role.
      SALSA: Gabriela recommends knowing how to make a good, moderately spicy green and red salsa. They will keep for many days in the fridge, so you can use them at will to top eggs, fish, chicken, and more.
      MASA: A corn-based wet dough made from nixtamalized white or yellow corn. It’s used to make tortillas and tamales.
      Fresh Masa: You can buy it fresh if you live in a community to with a tortillería. If you buy fresh masa, do so in small amounts and use it within a day, or it can ferment.
      Masa Harina: Commonly available in supermarkets. It’s just dehydrated masa. It’s sold in bags similar to how flour is sold. It looks like cornmeal. Gabriela prefers Bob’s Red Mill non-GMO, organic masa harina.
      BEANS: Use dried beans if you can. It takes some extra planning, but the texture and flavor are far superior to anything you can find in a can. The amount of time it takes to cook really depends on how old they are. Experiment with heirloom varieties. Gabriela recommends ordering them online from Rancho Gordo if you can’t get them locally. She does have some dos and don’ts when it comes to cooking dried beans:
      Gabriela doesn’t pre-soak the beans, because the skins can blister.
      Don’t salt the water too early in the cooking process.
      Don’t cook the beans on a hard boil.
      Do let them simmer gently.
      Do add herbs, garlic, and other aromatics.
      RICE: According to Gabriela, Mexican rice is often cooked in liquid with pureed vegetables, which brings both flavor and color to the plate. She prefers sustainably produced long-grain white rice.
      HERBS/AROMATICS: “I believe in simplicity and moderation when cooking,” Gabriela wrote in an email interview, “but you need more than one of these ingredients, usually. Onion, garlic, oregano, epazote, or cilantro, for example, are super basic for cooking “Mexican,” but none are actually used alone.”
      EPAZOTE: This herb is used both fresh and dried. The fresh stems and leaves provide the most robust flavor, and it’s commonly used in Mexican cooking. The herb is often added to beans to help aid digestion. It has a strong earthy flavor.
      UNDERSTANDING FLAVOR
      Salt and acid are both used to balance heat in a dish, but Mexican food isn’t all about heat.
      “I believe in general there is the misconception that Mexican food has to be spicy to be authentic, and that is not the case, actually,” Gabriela says. “Even heat needs to be used in moderation so it does not overpower all other ingredients in a dish or sauce, unless you are wanting to make a super special spicy sauce for a particular dish that can hold it and benefits from it.”
      Chilies, salsas, herbs, spices, and salt are all used to create a balance of flavors in Mexican cooking. A single bite can be bright, acidic, smoky, and spicy.
      When it comes to the fundamentals of good food, Mexican dishes require balance just like anything else.
      “As in any great cuisine, and as my dear Samin Nosrat would put it: Salt, fat, acid, heat. And I add smoke.”

      Want a deeper dive into modern Mexican cooking? Gabriela’s book My Mexico City Kitchen is our Summer Cookbook Club pick for August! Visit The Simply Shop to order a signed copy. If you want to cook along with us, visit the Simply Recipes IG stories for live cooking demos from the book on Thursdays at 1 p.m. CST throughout August 2020.

      Products We Love

      My Mexico City Kitchen by Gabriela Cámara

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      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

      Depression Era Peanut Butter Bread

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      This quick bead was inspired by a 1932 cookbook recipe and uses simple pantry ingredients. It’s rich with peanut butter flavor and can be endlessly varied with a smear of your favorite spread.I’m slightly late to the game with this recipe, as the original was posted to Reddit last year and became internet famous during quarantine. It harks back to a 1930’s Five Roses Flour cookbook published at the height of the Great Depression, and contains recipes for home cooks who may not have a large stock of fresh ingredients.

      I did some research before making this recipe because lots of people have made this bread. Almost every account had the same recommendation – more peanut butter.  I made the version as written the first time around and agreed with everyone else – more peanut butter! 

      The second time around I tweaked the amount of peanut butter and added wildflower honey. This was a wonderful improvement! One slice is nearly a meal topped with anything you want to throw at it: Nutella, whipped cream cheese, a drizzle of honey, more peanut butter (and sliced bananas!) – or use it to make the ultimate PB&J sandwich.
      There are four stages of simple mixing – first the dry ingredients are whisked together. (I’m using pink salt in the first picture if you’re wondering what that is!) Second, the peanut butter and honey are mixed together in a separate bowl. Third, the peanut butter mixture and milk are added to the dry ingredients. The last step is mixing everything together until a thick, sticky batter is formed.

      The batter is scraped into a greased 9×5-inch loaf pan and baked for about an hour. Quick breads usually crack in their centers as they bake, so I often help this along by making a line in the center of the batter using the edge of a rubber spatula.
      I checked my loaf at 1 hour and it needed a little longer according to the toothpick test, so I tented it with foil so it wouldn’t over-brown.

      The end result is lightly sweet, slightly crumbly, and rich! It’s best enjoyed with a tall glass of ice cold milk. I’m already thinking of making another loaf with a cup of chocolate chips added to the batter, for chocolate-peanut butter cup flavor!

      My updated version of this recipe doesn’t stray too far from the original, but I’m including the original formula in the footnotes if you’d like to give it a try first. It’s such a simple bake and I’ll be making some in colder months when we crave a stick-to-your-ribs snack. Enjoy!

      Depression Era Peanut Butter BreadYields one 9×5-inch loafCanned evaporated milk can be used in place of fresh milk in this recipe (be sure it’s evaporated milk and not sweetened condensed milk!).2 cups (300g) all-purpose flour1/4 cup (50g) granulated sugar4 teaspoons baking powder1/2 teaspoon fine grain salt1 1/2 cups (387g) creamy peanut butter (tested with shelf-stable JIF)1/4 cup (84g) wildflower honey1 1/3 cups milk (tested with 2%)Preheat oven to 325° F.Combine the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.In a separate bowl, stir together the peanut butter and honey. Add the peanut butter mixture to the dry ingredients along with the milk. Mix using an electric mixer on low speed until just combined. Scrape down the bowl and fold the batter to make sure no streaks of flour remain.Grease a 9×5-inch loaf pan. (I tested this recipe with flour-based baking spray in a dark nonstick pan.) Scrape the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a toothpick tester inserted near the center of the loaf comes out clean. When the bread is done, it should be well-browned on the outside (and your whole kitchen will smell wonderful!). If additional bake time is needed, tent the bread with a piece of aluminum foil so it doesn’t over-brown. My loaf baked was done at 1 hour 15 minutes.Let bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a serrated knife. Serve slices warm smeared with butter, Nutella, peanut butter, cream cheese – your choice! Original recipe from Five Roses Cookbook:Ingredients: 2 cups all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 1/3 cups milk, 1/2 c. peanut butterMethod: Preheat oven to 325 degrees. Mix together dry ingredients. Mix in the milk, then the peanut butter. Scrape into greased loaf pan and bake for about 1 hour.Sources:Five Roses: A Guide to Good Cooking – The original cookbook produced by Five Roses, a Canadian flour company.Glen & Friends Cooking – a video of the making of the original recipe.Reddit r/Old_Recipes – this thread is filled with information and reviews of this bread. 

      link Depression Era Peanut Butter Bread By Heather Baird Published: Wednesday, August 05, 2020Wednesday, August 05, 2020Depression Era Peanut Butter Bread Recipe LEGGI TUTTO

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      Mozzarella and Basil Stuffed Tomatoes

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      Whether you’re looking for new ways to use the abundance of summer tomatoes or simply want a quick side dish, these vegetarian stuffed tomatoes filled with mozzarella, parmesan, and fresh herbs are simple and delicious.

      Photography Credit: Kalisa Marie Martin

      There’s something comforting about melty cheese and aromatic herbs, and this dish has it all. The mozzarella, parmesan, basil, and olive oil will remind you of drool-worthy margarita pizza—sans crust. And the best part? It comes together in minutes.
      In this recipe, the tomato pulp is scooped out and used in the filling (no waste!) along with just enough soft breadcrumbs to absorb the moisture and give body to the stuffing. You can use the recipe as a guide and swap in your favorite combination of cheeses and herbs.
      If you have the grill going, throw these on! If not, bake them in the oven and enjoy these cheesy stuffed tomatoes all year long.

      BEST TOMATOES FOR STUFFING?
      You want to use an evenly round, medium-sized tomato with firm walls for this recipe.
      I use a variety called “tomatoes on the vine” for their size, uniform roundness, and classic tomato flavor. They are commonly sold with 4-6 tomatoes still attached to the vine as the name implies. If you don’t have that type of tomato in your area, don’t worry! Any medium-sized variety tomato about the size of a tennis ball (2 1/2 inches) will work too.
      Just keep in mind that if your tomato is narrow like a Roma tomato you’ll likely have to trim the bottom to give it a flat base to stand on.

      HOW TO STUFF TOMATOES
      Remove the vines and stems. Wash the tomatoes, but do not core them.
      Next, slice the tomatoes in half horizontally and use a spoon to scoop out the flesh. Because of the uniformly round shape of the tomatoes on the vine, each half will easily sit up on its own. If you accidentally puncture a hole in the bottom, no worries! The filling will close it up.
      Lastly, prepare the filling. Instead of discarding the inside of the tomato, drain off the seeds and water, then chop what remains up to be used in the filling. If you notice the core or the flesh near the stem end is particularly tough, don’t include it.
      SWAPS AND SUBSTITUTIONS FOR STUFFED TOMATOES
      This recipe can be customized to your liking. Mozzarella and basil are great but don’t stop there. Try these delicious combos as well:
      Cheddar and cilantro
      Feta and oregano
      Chevre and chives
      Just keep in mind the intensity of the herb you choose. For example, 1/4 cup of basil works but, for oregano, you’d need only half that much. If you’re using dry herbs, you’ll likely need 1/3 of the amount of fresh.
      Want to make this dish more substantial? Try mixing in meat, rice, or seeds.
      Cooked sausage
      Cooked ground beef
      Cooked rice or quinoa
      How to Make Gluten-Free Stuffed Tomatoes
      If you’re gluten-free, like me, using soft breadcrumbs made from a slice of gluten-free bread works just the same here. No fresh bread but you have dried breadcrumbs? That’ll work too.
      I prefer to use bread in this recipe rather than quinoa or rice because the breadcrumbs help absorb the liquid from the tomatoes.

      HOW TO MAKE AHEAD AND REHEAT STUFFED TOMATOES
      These tomatoes can be prepared and stuffed up to a few hours in advance and kept in the refrigerator until it’s time to bake. If you make the tomatoes too far in advance the filling will get watery because we used the inside of the tomatoes in the stuffing.
      They’re best served right out of the oven, but they do reheat well and quickly. You only need about five minutes under the broiler or in a toaster oven. Microwaving them works if you’re in a pinch, but you’ll lose some of the texture.
      WHAT TO SERVE WITH STUFFED TOMATOES?
      These stuffed tomatoes are great at any time of day! Try them in the morning with fried eggs or for dinner with a piece of grilled meat. They’re also perfect as a stand-alone appetizer.

      MORE DELICIOUS SUMMER TOMATO RECIPES!

      Mozzarella and Basil Stuffed Tomatoes Recipe

      If preparing gluten-free, use gluten-free bread or bread crumbs.

      Ingredients
      4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
      1 cup shredded mozzarella cheese
      1/3 cup grated parmesan cheese, divided
      1/4 cup packed fresh basil, chopped, plus more for garnish
      1 slice of bread (enough to make 1/4 cup breadcrumbs)
      1 tablespoon melted salted butter
      1 teaspoon minced garlic
      1/4 teaspoon salt
      1/8 teaspoon pepper
      Olive oil for drizzling

      Method

      1 Preheat oven to 400°F.
      2 Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
      3 Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish and season with salt and pepper.
      Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.

      4 Make the stuffing: In a medium bowl, add the mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.

      5 Bake: Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.

      6 Serve: Garnish with a few torn basil leaves and serve hot.

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

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      Kalisa Marie Martin
      Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
      More from Kalisa LEGGI TUTTO

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      A Guide to Cutting Boards and Which One to Choose

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      From wood to plastic to compressed paper and other materials, here’s how to buy the cutting board that’s right for you!

      How many hours a day do you spend over a cutting board? Even if it’s only, say, 15 minutes, that time really adds up over the weeks. You deserve to spend it cozied up to a cutting board you feel good about—one that’s attractive, responds well as you chop, and is sized to match the task at hand.
      For such a simple item, there are a lot of factors to consider when selecting a cutting board. A cutting board seems relatively benign, but improper use can make it one of the most bacteria-laden items in a kitchen.
      Here’s how to choose a cutting board that makes sense for your budget and lifestyle, and how to keep it safe and sanitary.

      THINGS TO CONSIDER WHEN CHOOSING A CUTTING BOARD
      First of all, relax. You may have heard all kinds of claims about certain types of cutting boards being unsafe. Know that any cutting board material is safe as long as you adhere to the recommended food handling and sanitation practices (which we’ll get to, don’t worry).
      Here are the factors to weigh when selecting a board.  
      Is it knife-friendly? The harder the surface, the more it dulls your knife over time.
      Is it easy to clean? Can you put it in the dishwasher, if that’s important to you?
      Is it easy to maintain? Does it need periodic conditioning with board oil?
      What does it cost? How much will this set you back?
      How durable is it? How often will you need to replace it?
      How big is it? What space do you have?

      EDGE GRAIN VS END GRAIN WOOD CUTTING BOARDS
      Wooden cutting boards come in both edge grain and end grain styles, each with its own pros and cons.
      EDGE GRAIN
      Edge grain wood cutting boards are made from wood that has been cut with the grain. This means that the top of the board shows long wood fibers. Edge grain boards are the most common type of wood cutting board, because they are usually the most affordable.
      Edge grain boards are more likely to hold scarring from the knife’s blade, because the long wood board fibers don’t provide much give under the knife’s blade. (Think: You’re chopping against the tree fibers on an edge grain board.) This is also why edge grain boards are considered to be a bit tougher on knives than end grain boards.
      END GRAIN
      End grain wood cutting boards are made by fusing cross-section pieces of wood together. This means that the top of the board shows the rings of the wood instead of the side view (the length) of the wood. End grain boards are often a few inches thick, and because they’re more difficult to construct, they will almost always cost more than an edge grain board.
      The wood fibers of end grain boards recover from use better than edge grain boards, leading to fewer grooves in the board. In that sense, an end grain cutting board is more resilient. It’s also gentler on knives, because the wood fibers have more give.
      However, because many wood pieces are glued together to make one, an end grain board is potentially more susceptible to moisture if not properly cared for. That’s because wood that’s cut against the grain absorbs more water than wood cut with the grain. (Absorbency is a drawback in a cutting board, because you want it to stay dry and free of bacteria.)
      If an end grain board is repeatedly left wet, the seams can come apart over time and create tiny chasms to house bacteria. But keep in mind, routine conditioning with mineral oil or board cream helps prevent any cutting board—end or edge grain—from absorbing moisture and developing cracks. It’s just especially important with an end grain cutting board.
      So what about that business of edge grain boards being a bit “tougher” on knives?
      That might be a big deal if you chop a lot, but if you don’t, don’t worry about it. The fact is any wooden cutting board will be gentler on your knife than another material like glass, Corian, or metal.

      MAPLE, OAK, AND CHERRY CUTTING BOARDS
      With good care, wooden cutting boards are safe, gentle on knives, and long-lasting. Wood cutting boards also have a broad range of prices, with simple ones costing around $20 and hefty handcrafted ones coming in at well over $200.
      Dense hardwoods like maple, walnut, cherry, beech, and teak make the most durable cutting boards. The smaller pores of these woods block bacteria from penetrating the surface of the board and make it more difficult for knives to create grooves where bacteria can lurk. And wood naturally contains antimicrobial compounds, like tannins.
      CARING FOR WOOD CUTTING BOARDS: Don’t ever run a wood cutting board through the dishwasher. You will ruin it. High heat and harsh detergents will split and warp a wood cutting board. Instead, here’s How to Clean and Care for Wooden Cutting Boards.

      BAMBOO CUTTING BOARDS
      Bamboo cutting boards, like this one from Greener Chef, are inexpensive and come from bamboo—a grass—which is more sustainable than wood. A bamboo board is pretty lightweight but will last a long time if you care for it. You can get decent bamboo cutting boards for $10 or less, all the way up to $150 for burly ones.
      Just like wood, bamboo cutting boards come in end grain and edge grain styles. End grain is more expensive. Bamboo is harder than wood, so bamboo boards will dull your knife faster than wooden ones. Still, they can be a good budget choice if you want the look of wood with the bonus of sustainability.
      CARING FOR BAMBOO: Bamboo cutting board care is the same as wood: no dishwasher, and condition with board oil periodically.

      PLASTIC CUTTING BOARDS: THEY’RE NOT ALWAYS SAFER!
      Plastic cutting boards, like this one from OXO, come in many sizes and color and styles. You won’t be handing them down as family heirlooms, but they’re an affordable option that won’t dull knives, and when taken care of, they won’t warp or crack. Expect to pay under $10 for something basic and up to $100 for a high-end commercial model.
      No plastic cutting board will last as long as a wood or bamboo board. Wooden boards self-heal, which means their fibers bounce back somewhat from a knife’s edge.
      On plastic cutting boards, every cut on the surface stays there forever. More grooves on a cutting board = more places for bacteria to hide. Therefore, plastic cutting boards are not as safe from harboring bacteria as we’ve been led to believe, and in fact, wood boards may have better antimicrobial properties after all!
      Not all plastics are created equal. For example, high density polyethylene (HDPE) is more resilient than standard polyethylene (PE). When shopping for a cutting board, if it mentions the type of plastic it’s made from, it’s probably more durable than a run-of-the-mill generic board.
      WHEN TO REPLACE PLASTIC BOARDS: When you see lots of scarring from your knife on that plastic cutting board, it’s time to get a new one. The more nooks and crannies, the harder it is to clean and sanitize. How often you need to replace a plastic cutting board will depend on how often you use it, but in general, if the surface feels rough and shaggy, it’s time for a new one.
      CARING FOR PLASTIC: You’ll hear opposing recommendations on putting plastic cutting boards in the dishwasher. The USDA says it’s okay, but the heat from the dishwasher can soften some plastics so they seal over bacteria-containing grooves in your board, creating bacteria pockets. Yuck! We advise you to defer to the manufacturer’s recommendations for cleaning.

      Photo credit: Epicurean

      COMPOSITE CUTTING BOARDS (aka EPICUREAN)
      Composite cutting boards give you the best of many worlds.
      We’re longtime fans of Epicurean cutting boards, made of Richlite, a paper composite. They’re not quite as gentle on your knives as wood, but they’re dishwasher-safe, nearly impossible to stain, don’t require oiling, and come in many sizes and styles.
      If you love wooden cutting boards but want something that’s easier to care for and just as durable, try one of these. They start around $20 and go up to $60.
      CUTTING BOARD MATERIALS TO AVOID
      We don’t recommend glass, marble, granite, or Corian cutting boards. These surfaces are very hard and will make your knife become dull quickly.

      OTHER TIPS TO HELP YOU CHOOSE THE RIGHT CUTTING BOARD FOR YOU
      USE MULTIPLE CUTTING BOARDS: Designate different cutting boards for certain foods if you are concerned about cross-contamination. You can buy sets of color-coded plastic cutting boards (green for veggies and fruits, blue for fish, yellow for poultry, red for meat) to make it easy to tell them apart.
      DIFFERENT SIZES FOR DIFFERENT JOBS: If you cook a lot, have different sized cutting boards handy: a small one for quick jobs like slicing cheese or fruit, and a large one for cutting into bigger things like winter squash or breaking down a whole chicken. In general, the more space you have to work on, the faster your prep will go.
      NONSKID FEET: Nonskid feet on the bottom of a cutting board will keep it from sliding. (Or try laying a damp paper towel under the cutting board.)
      IF YOU ARE TALL: If you’re tall, buy a cutting board that’s thick. This raises your work surface so you don’t have to bend over as much. It’s all about ergonomics and can make a big difference in your comfort on days when you prep a lot! (You can also stack a few thinner cutting boards, which is what I used to do in my restaurant prep cook days.)
      IF YOU ARE SHORT: Conversely, if you’re short, by a cutting board that’s not too thick.
      NO DRIPPING! Tired of liquid dripping onto the counter? Look for a board with a juice groove. This is the trench inside the perimeter of the board that collects liquid when you cut very juicy fruits or vegetables, like tomatoes or watermelon, or carve hot cooked meat. A juice groove that’s shallow or narrower won’t hold much and is mainly cosmetic.
      AVOID HANDLES: Cutting boards with handles cut into them can be a slight nuisance. Yes, they are be useful for quick grabbing or hanging for storage, but as you chop, bits of food can fall into the open space, making a small mess. Since you can’t use that area as a cutting surface, a handle essentially makes your cutting board smaller.
      GET FLEXIBLE: Flexible plastic cutting boards are flimsy and won’t last very long, but their flimsiness is an asset: You can curve them to make a funnel to dump foods directly into a bowl or pan.

      FOOD SAFETY TIPS FOR CUTTING BOARDS
      Observe proper cutting order: When you prep, cut raw fruit and vegetables first, and then cut raw meat, poultry, and fish second. This helps you avoid cross-contamination. Cutting ready-to-eat foods on a cutting board that recently had raw meat, poultry, or fish on it can easily spread bacteria that cause food-borne illnesses.
      Clean your board right after cutting any food. It’s a good practice to thoroughly clean your board right after cutting any food. It’s safer, makes cleanup easier, and keeps flavors from penetrating the board (giving you the dreaded garlic-infused apple chunks). You can clean any cutting board by washing it with hot, soapy water after each use. Rinse well and air dry, or dry thoroughly with clean towels.
      Sanitize occasionally: To sanitize cutting boards, the USDA recommends a solution of 1 tablespoon of regular-strength liquid chlorine bleach per gallon of water (this solution will be effective for 2 weeks, and no longer). Wipe the cutting board liberally with the solution and allow it to stand for several minutes. Rinse well with water and air dry, or pat dry with a clean towel. Check out this post on how to clean and care for wood cutting boards, specifically. LEGGI TUTTO

    • in Recipes

      Herbed Turkey Burger

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      These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

      Photography Credit: Elise Bauer

      Parsley, sage, rosemary, and thyme.
      Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
      What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
      What was parsley, or sage? And why would they hang out with rosemary and thyme?
      Tell you what. They’re great in this turkey burger!
      VIDEO! How to Make Herbed Turkey Burgers

      The Secret to Juicy Turkey Burgers
      Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
      As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
      A turkey burger worthy of the name “burger.”

      Cook on the Grill or Stovetop
      You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
      Make Ahead and Freeze
      Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
      Thaw overnight in the fridge, then cook as per the recipe.
      More Great Burgers to Try!

      From the editors of Simply Recipes

      Try These Variations!
      So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
      Ideas for What to Serve on the Side
      Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:

      Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.

      Herbed Turkey Burger Recipe

      Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.

      Ingredients
      2 tablespoons extra virgin olive oil
      1/2 medium red onion, minced
      4 minced garlic cloves
      2 pounds ground turkey meat, preferably from the legs and thighs
      1/2 teaspoon salt
      1 teaspoon black pepper
      1/2 cup loosely packed chopped parsley
      1 tablespoon minced fresh rosemary
      1 tablespoon minced fresh sage
      2 teaspoons chopped fresh thyme
      To serve:
      Burger buns
      Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup

      Method

      1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
      2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
      3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
      4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
      If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
      If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
      5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

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

      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.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Freekeh Vegetable Soup

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      Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.

      Soup is a year-round dish for me, but I’m also one of those people who carries a sweater even in the triple-digit heatwave of summer. You never know when someone might be a bit too aggressive with the air conditioning!
      When it comes to soup, I like it hearty and loaded with vegetables and this Freekeh Vegetable Soup from the cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman checks all the important boxes for me.
      “It’s not all palm trees and hot beaches; Tel Aviv has a winter, too, bringing hard rain and strong winds that practically make you beg for a bowl of soup,” Adeena writes in Sababa.

      A Cookbook Worth Treasuring
      Sababa is one of the most used and tattered cookbooks in my home. I’ve made more than 20 recipes from it in the six weeks I’ve owned it, and I have yet to find one that didn’t work or I didn’t absolutely love. The book was published in 2019, and I stumbled into it through our 2020 Summer Cookbook Club.
      WHAT IS FREEKEH?
      Freekeh is readily available in most grocery stores and Middle Eastern food markets in the US. In standard grocery stores, you are likely to find it in the health food, global food, or grain sections of the store.

      “Freekeh (smoked, cracked wheat) adds both body and flavor to this [soup]. Though most wheat in Israel is imported, a small amount is harvested locally every spring,” Adeena writes in Sababa. “In Arab communities, prized young green wheat is picked and dried in the field over wood to create freekeh (pronounced “freaky” in Israel), a beguiling grain that can be used a million ways (though some of the freekeh I buy here is local, much of it is imported from Turkey). If you throw in a little extra, its starch makes the soup grow thick, so that one minute you have a normal broth and the next you’re looking at almost-porridge . . . but in the best possible way. The freekeh adds just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.”

      SWAPS AND SUBSTITUTIONS
      This soup, like most soups, lends itself well to substitutions.
      If you can’t find freekeh try:
      Bulgur
      Quinoa (although the soup won’t be as thick)
      Small pastas like orzo
      Vegetables:
      Kohlrabi for potatoes
      Yellow summer squash for zucchini
      Parsnips for carrots
      CAN YOU FREEZE FREEKEH VEGETABLE SOUP?
      Although I think most soups freeze well, I draw the line at soups with tender summer squash like zucchini. Freezing breaks them down a little too much for my taste. If you skip the squash, this soup would freeze beautifully.
      MORE GREAT SOUP RECIPES!
      LEARN MORE ABOUT ADEENA SUSSMAN AND ISRAELI COOKING
      If you’re looking for more great recipes, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

      Freekeh Vegetable Soup Recipe

      Freekeh Vegetable Soup recipe from Sababa by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Adeena Sussman

      Ingredients
      1 cup freekeh (cracked or whole)
      3 tablespoons extra-virgin olive oil, plus more for drizzling
      1 large onion, diced
      1 medium kohlrabi, rind and tough outer membranes peeled off, diced
      2 medium carrots, diced
      1 teaspoon kosher salt, plus more for seasoning
      1/2 teaspoon freshly ground black pepper, plus more for seasoning
      3 garlic cloves, minced
      8 cups vegetable or chicken broth, plus more if needed
      2 medium zucchini, diced
      1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
      2 teaspoons chopped fresh za’atar or oregano
      1/4 teaspoon cayenne pepper, or more to taste
      Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

      Method

      1 Prep the freekeh: Place the freekeh in a medium bowl, cover with cold water, and set aside.
      2 Sauté the vegetables: Heat the olive oil in a large (4- or 5-quart) saucepan over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season generously with salt and black pepper. Add the garlic and cook 1 more minute.
      3 Assemble the soup: Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, Parmesan rind if using, za’atar, salt, and the cayenne.
      4 Cook the soup: Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes (or a few minutes longer if you’re using whole freekeh instead of cracked freekeh).
      5 Serve: Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.

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

      Products We Love

      Broken Roasted Baby Green Freekeh, 16 oz

      $5.99 at Snuk Foods
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      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
      More from Summer LEGGI TUTTO

    • in Recipes

      Roasted Zucchini with Garlic

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      Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

      Photography Credit: Elise Bauer

      During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
      I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
      VIDEO! How to Make Roasted Zucchini with Garlic

      From the editors of Simply Recipes

      How to Avoid Soggy Zucchini
      This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
      Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
      Don’t crowd the pan: Make sure there is plenty of space between your spears.
      Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
      Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
      Ways to Adapt This Recipe
      Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
      Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
      Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
      Toss with slivered almonds or pine nuts
      Mix the zucchini with some summer squash
      What to Serve with Roasted Zucchini
      This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
      More Simple Zucchini Recipes

      Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

      Roasted Zucchini with Garlic Recipe

      Ingredients
      1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
      1 teaspoon fresh minced garlic cloves
      1 tablespoon extra virgin olive oil
      Kosher salt
      Freshly ground black pepper
      1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

      Method

      1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
      2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
      Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

      3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

      4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

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

      Products We Love

      Nordic Ware Aluminum Half Sheet Pan

      $17.70 on Amazon
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      Silpat Half-Sheet Silicone Baking Mat

      $24.99 on Amazon
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      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.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      The Most Popular Recipes in July

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      I’m not sure about you, but I feel like I blinked and July was gone!
      We’re charging through the dog days of summer here, and trying to pack in as many adventures as we safely can.

      This month, you all were still (!) making banana bread, but also trying your hands at a delicious Puerto Rican dessert.
      You were grilling and dreaming of Maine lobsters, too. We’re with you there.
      Did you miss any of these recipes? If so, it’s not too late to join in the fun. LEGGI TUTTO