Categories
HEALTHY

30-Minute Roasted Garlic Cauliflower Chowder

A snow storm in NYC yesterday and I missed it. I’m SO bummed.

Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.

Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.

Her parents on the other hand? Not so much.

We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).

30-Minute Roasted Garlic Cauliflower Chowder
30-Minute Roasted Garlic Cauliflower Chowder

Ingredients

  • ½ cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  • Additional garlic if desired

Instructions

  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.

You can find complete recipes of this 30-Minute Roasted Garlic Cauliflower Chowder in simplyquinoa.com

Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
HEALTHY

Maple Dijon Roasted Carrots

Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn’t your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That’s less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can’t go wrong with these maple dijon roasted carrots!

Ingredients

  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated

Directions

  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

You can find complete recipes of this Maple Dijon Roasted Carrots in closetcooking.com

Categories
HEALTHY VEGAN

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
DESSERT VEGAN

CHOCOLATE PEPPERMINT CRINKLE COOKIES

Chocolate Peppermint Crinkle Cookies.
So when my mom, Eden, and I began our Christmas baking last weekend, I figured this was a good chance to snap some new pictures of probably the best cookie ever and give this old post a much-needed makeover.
This crinkle cookie recipe is inspired by a recipe I used at my last baking job – just veganized and with a seasonal twist. Using both peppermint extract and crushed candies, these cookies have an amazing peppermint-y flavor with a nice little crunch in between fudgy chocolate-y bites. Ever since creating this recipe a couple years ago, it’s become a Christmas cookie staple and one more reason that Christmas is quickly becoming my favorite time of year.
I also learned a great little trick, thanks to my mom and Cook’s Illustrated. By coating the cookie first in granulated sugar you allow the cookie surface to dry out quickly before the interior sets, creating more of those beautiful crinkly cracks.
The extra layer of sugar also prevents the powdered sugar from melting into the cookie for that stark white on black visual. You can read about the science behind all that here. It’s pretty cool stuff and I was thrilled to see the difference when testing it out.  Welcome in the season with a couple of these cookies, cup of cocoa, and a warm fire. You’ll be glad you did.

INGREDIENTS :
Crinkle Cookies

  • 1 cup dutch-process cocoa powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • ¾ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon peppermint candies, crushed

Sugar Coating

  • ½ cup granulated sugar
  • ½ cup powdered sugar

INSTRUCTIONS :

  1. In a small bowl combine flour, salt, and baking powder. Set aside.
  2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints.
  3. Add flour mixture and mix until just combined.
  4. Wrap the dough in plastic wrap and chill for 4 hours.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. Place the granulated and powdered sugars in two separate bowls.
  7. Remove chilled dough and roll into balls about one tablespoon each.
  8. Toss first in the granulated and then second in the powdered sugar, coating fully.
  9. Bake for 12-13 minutes (cookies should be slightly underbaked).
  10. Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

You can find complete recipes of this CHOCOLATE PEPPERMINT CRINKLE COOKIES in mydarlingvegan.com

Categories
DESSERT VEGAN

SUGAR COOKIE CAKE

Happy Monday! It was sweet week in our house last week, which means it’s Sweet Week here on the blog this week! Are you excited? I thought so. I have 5 new easy dessert recipes for you, just in time for Valentine’s Day, but let’s face it, any day is a great day for dessert!
I’m kicking it off with my sugar cookie cake, which is a beautiful way to celebrate birthdays, Valentine’s Day and any day that ends in “y”. Chris describes it as cookie crack. It takes less than 10 minutes to make and bakes beautifully in tart pans, but you can also use 2 pie dishes, a 1/4 cookie sheet or a pizza pan. This sugar cookie cake is incredible on it’s own, but you know kids {and really big kids} love M&M’s, too. Either way you slice it, I know it will be one of your favorites, too.
You can also decorate the cake with buttercream icing if you wish, or slather my favorite buttercream icing for sugar cookies to coat the top. Please note that you may need to adjust your bake time based on what type of dish you use. I baked a slightly smaller, thick sugar cookie cake, which required 20 minutes – baked to perfection. If there’s anything I can recommend in life it’s that you should never overbake your cookies. I slightly underbake just about everything.

INGREDIENTS :

  • 1 c butter, softened
  • ¾ c vegetable oil
  • 1 c sugar
  • 1 c powdered sugar {confectioner’s sugar}
  • 1 Tbsp vanilla
  • 2 eggs
  • 4½ c flour
  • ½ tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • optional: M&M’s or icing

INSTRUCTIONS :

  1. Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
  2. Add flour, salt, cream of tarter & baking soda until blended in.
  3. Refrigerate dough 1+ hours.
  4. Preheat oven to 350 degrees.
  5. Press dough into a greased dish.
  6. Bake 20 minutes watching carefully as to not over bake.

You can find complete recipes of this SUGAR COOKIE CAKE in julieblanner.com

Categories
DESSERT VEGAN

Apple Fries with Caramel Cream Dip

These Apple Fries with Caramel Cream Dip from Favorite Family Recipes are a must make this fall! The apples slices get lightly battered, fried and sprinkled with your favorites — cinnamon and sugar! Then add in the creamy caramel infused dip and you have one heck of a sweet treat that your family is really going to LOVE!
These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie. My husband and I dreamed these up while driving home from a family hike and couldn’t wait to get home to try them out. We both love apples but have a weird allergy where we can’t eat them raw, it makes or throats itchy and tight I know, it’s super weird and started when we were living in California, we can’t figure it out.
As long as they are cooked, we are fine. But we have missed being able to eat raw apples dipped in caramel, so we came up with this delicious creation. The apples slices are lightly battered and fried in a shallow pan, then sprinkled with cinnamon and sugar. The caramel dip is creamy and caramel infused, and oh so yummy.

INGREDIENTS :
For the Apples:

  • 4 to 5 tart apples, we used Pink Ladies
  • 1 cup buttermilk
  • 1 cup sugar
  • wondra flour
  • vegetable oil for frying
  • cinnamon and sugar, to taste

For the Dip:

  • 1 (8 oz) cream cheese
  • 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
  • 1 cup caramel sauce

INSTRUCTIONS :

  1. In a fry pan, or deep fryer heat vegetable oil for frying.
  2. Mix together the buttermilk and sugar in a medium size bowl.
  3. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
  4. In a shallow dish, put a layer of wonder flour.
  5. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
  6. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side.
  7. Quickly remove to a tray lined with paper towels to soak up excess grease and cool.
  8. Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip:

  1. Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce.
  2. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

You can find complete recipes of this Apple Fries with Caramel Cream Dip in thebestblogrecipes.com

Categories
HEALTHY VEGAN

Philly Cheese Steak Stromboli

Philly cheese steak wrapped in a flaky crust and bake to perfection! this is the perfect weeknight family dinner.
Strombolis are an all time classic comfort food. We usually prefer a strombolis over pizza when we are really hungry and want something that will satisfy the hunger. Strombolis get the job done right!
They are packed with meat, cheese and sometimes marinara sauce, depending on what type of stromboli you are making. I HAD to make a Philly cheese steak Stromboli because we live in Philly now and it would be a shame not to!
This stromboli is the the perfect combo of pizza and cheese steak. It’s packed with thinly sliced steak, mushrooms, onions, green peppers, an cheese of course. You can use your own homemade pizza dough, supermarket dough, or the canned dough. It fills you up! if it were up to me I would eat this everyday but I’m holding back.

INGREDIENTS :

  • Pre-made Pizza Dough (one pizza dough makes 2 Strombolis)
  • 1 lb roast or sandwich steak, sliced thin
  • 1 medium onion, sliced thin
  • ½ green bell pepper, sliced thin
  • 2 jalapenos seeded, washed, and sliced (optional, spicy)
  • 8 oz mozzarella cheese, shredded or sliced
  • 6 slices provolone cheese (optional)
  • 1 small jar sliced mushrooms
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • Salt and Pepper to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Heat a large pan to medium/high heat.
  2. Add 1 Tbsp oil, place steaks in pan and Sprinkle steak with salt and pepper.
  3. Cook for minutes then add the slices onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned.
  4. Don’t overcook the meat and veggies because they will still cook in the oven.
  5. With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle.
  6. Pour the steak mixture in the center make sure you leave about ½ inch of the dough edges plain so the dough will stick when you roll it).
  7. Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf.

You can find complete recipes of this Philly Cheese Steak Stromboli in gimmedelicious.com

Categories
HEALTHY VEGAN

CAST IRON TERIYAKI CHICKEN THIGHS

Looking for a skillet chicken recipe with crispy skin and tons of flavor? These Cast Iron Teriyaki Chicken Thighs are just that!
I think it’s pretty obvious that I’m a cast iron fan. In fact, I just posted a cast iron recipe on Monday, and have another waiting in the queue. And I’m pretty sure it won’t stop there. I actually grew up with cast iron. My mom cooked with it often, and still does to this day. When when I moved away from home, she gave me quite a few pieces that she had picked up at garage sales. Today, I think I own probably at least 8 different cast iron skillets. If that doesn’t show how much I love it, I don’t know what does.
So it’s no surprise that I had to pick up a copy of Cook It In Cast Iron when I saw it at Costco a couple of months ago. It’s one of those books that I didn’t even have to look through to know that I needed it. And while I’ve only made one recipe from it so far, I know this is one book that I know I’ll get lots of use out of.
On the cover of this book, it calls the cast iron pan the “One Pan That Does It All”, and this book is proof of that. Not only are there plenty of savory dinner recipes, but you also get desserts, sides, even appetizers and breads. I do love how versatile a cast iron pan is, and this book has so many recipes that I want to make in it.
Here are the details:
Number of Photos: lots. There is a full page photo of every recipe in the book. Difficulty Level of Recipes: Easy to medium. If you’ve read through a cookbook from Cook’s Country or America’s Test Kitchen, you know just how much testing, detail and information there is on each recipe. Because of this, I think that even the more difficult recipes are made easy because so much detail is given.
I honestly could make every recipe from this book. So of course, I had a hard time choosing just one recipe to start with. I think I changed my mind three or four times before settling on this recipe for Teriyaki Chicken Thighs. We are definitely teriyaki fans here at my house, and chicken thigh fans, as well. So I knew this one would be a home run.
The method of cooking these chicken thighs is definitely not your normal way of cooking them. The trick here is to get the skin on the thighs really crispy, and I’ve never had another technique work this well. You heat the skillet until it is very hot in the oven, then switch it to the stove top. Once you’ve placed the chicken thighs in the skillet, you want as much of the skin to be in contact with the skillet.

INGREDIENTS :

  • 8 bone-in chicken thighs, trimmed (about 5-7 oz each)
  • salt and pepper
  • 1 tablespoon vegetable oil
  • ½ cup soy sauce
  • ½ cup sugar
  • 2 tablespoons mirin
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon cornstarch
  • 2 green onions, thinly sliced on a bias

INSTRUCTIONS :

  1. Set the oven rack in the center of the oven. Place a 12-inch cast iron skillet on the rack, then preheat the oven to 500ºF.
  2. While the skillet is heating, pat the chicken thighs dry with paper towels, then season with salt and pepper.
  3. When the oven reaches 500ºF, using pot holders, remove the skillet from the oven and place it on the stove over medium heat. (You can turn off the oven at this point.)
  4. Add the vegetable oil, and heat until it is just smoking. Place the chicken thighs in the skillet, skin side down.
  5. Place a weighted Dutch oven over the chicken to weight it down*, and cook until the skin is crispy and browned, about 16 to 20 minutes.
  6. Start checking the chicken at 10 minutes and adjust the heat as it is needed.
  7. When the chicken is crispy and browned, remove the Dutch oven and flip the chicken.
  8. Cook the second side (without being weighted down) until browned and crispy and when the chicken reaches 175ºF, 2-4 minutes. Transfer the chicken to a plate.
  9. In a bowl, whisk the soy sauce, sugar, mirin, garlic, ginger and cornstarch together.
  10. Pour the fat off of the cast iron skillet and add the mixture. Bring to a simmer over medium heat.
  11. Cook the mixture, stirring occasionally, until it thickens and becomes glossy, about 2 minutes.
  12. Add the chicken and any accumulated juices back to the skillet with the sauce.
  13. Turn the chicken to coat in the sauce. Sprinkle with the green onions.

You can find complete recipes of this CAST IRON TERIYAKI CHICKEN THIGHS in tasteandtellblog.com