gwap loves food
Whether its "A list" or "home cooking" we love us some food lol : )
Vegan Recipe: Grilled Cheese and Tomato Soup - gotta love good food @gwaphousemag #theofficialhungry6/27/2015 Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be vegan!
Subscribe to Hungry for more of the best culinary videos on the web!! http://youtube.com/hungry Like us on Facebook! http://www.facebook.com/HungryYouTube And follow us on Twitter! https://twitter.com/HungryYouTube Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCooking... https://twitter.com/_ChefRoberto Grilled Cheese for Grown-Ups It is well-decided among experts that the quality of a grilled cheese rests on the flavor of the cheese, and vegan cheese is a tricky matter. Some liquefy instead of melt and others don't melt at all. I know that some foodies are actually offended by the concept of vegan grilled cheese, but great improvements have been made. Daiya and Follow Your Heart cheese for example are really yummy and good melters. I'm sure there are other good brands out there I'm unaware of as well. Before I was vegan I lived by the motto "If it's good...It's good" and this sandwich is really good. I'm pretty sure that my former carnivorous self would enjoy this crispy treat even though the cheese is vegan. Like most vegan dishes, the grilled cheese is a sum of its parts. I'm totally happy with a Salad, Tomato soup, and this grilled cheese sandwich for dinner and I bet you will be too. 2 tsp. (divided) softened vegan butter (I prefer earth balance) 4 slices of organic whole wheat bread dijon mustard as needed ¼ sweet vidalia onion or red onion jam as needed 1 Roma tomato sliced thin and patted dry with paper towels sliced vegan cheddar cheese as needed (I prefer follow your Heart Brand) 8 oz. baby arugula Lay out the 4 bread slices and smear 2 of them with ½ tsp each of butter. On each bare bread slice: Smear Dijon mustard and Onion Jam or scatter a layer of Vidalia onion. Place 3 slices of tomato over the onions. Place sliced cheese on top of tomatoes and mound the arugula over the cheese. Place the buttered bread slices (butter side up) on top of the sandwiches. Heat a large non-stick pan with a lid over medium-low heat. (If you don't have a lid that fits, use an extra large lid or a sheet tray.) Add the remaining teaspoon of butter to the pan and swirl it around until melted. Using a spatula, place the sandwiches butter side up in the pan and cover. After about 4 minutes, gently pull up a corner of the sandwich to check the bottom bread for browning. When the bottom slice is golden brown, flip the sandwich and cover the pan. Cook for an additional 4 minutes or more. The sandwich is perfect when the cheese is melted and both sides are GB&D (Golden-Brown & Delicious) Allow the sandwich to cool slightly before slicing corner to corner. Makes 2 sandwiches Tomato Soup Few things are more comforting than some crusty French bread and a bowl of tomato soup. Here, puréed potato provides a smooth creamy texture to the soup usually delivered by copious amounts of heavy cream. 1 medium white onion, chopped 2 tsp. extra virgin olive oil 4 large vine-ripened tomatoes, chopped 2 large crushed garlic cloves 1 large yukon or yellow potato, peeled and quartered 6 cups Better than Bouillon "No Chicken" Chicken Broth or vegetable broth 10 fresh basil leaves chopped kosher salt and fresh ground black pepper to taste Heat a medium sized saucepan over high heat. Add the Olive Oil and wait until it shimmers then add the chopped onions and stir with a wooden spoon until the onions are slightly brown. (About 8 minutes.) Add the chopped tomatoes and crushed garlic and stir for about 5 minutes more. Add the potato and broth and simmer until the potato is soft. (About 10 minutes.) Carefully place the soup in a blender and add the chopped basil. Puree the soup until it is smooth and creamy. Return the soup to the pot if necessary and season to taste with salt and fresh ground black pepper. Serves 6. Red Onion Jam This jam is so good you'll be looking for things to put it in. It is great tossed in a salad, on a pizza, in a grilled veggie sandwich, or over some toasted French bread. 1 Tbsp. high heat oil like safflower or grape seed oil 2 large red onions sliced very thin (If you are not good at slicing things thin yet, try your best and aim for uniformity.) ½ tsp. kosher salt 1 tsp. fresh ground black pepper 1 Tbsp. minced fresh rosemary 2 Tbsp. balsamic vinegar 2 Tbsp. agave syrup Heat a large non-stick sauté pan over high heat. When the pan is hot add the oil and wait for it to shimmer. Carefully add the onions, salt, pepper, and rosemary and stir for 2 minutes. Reduce the heat to medium and cook for 15-20 minutes stirring frequently to caramelize the onions evenly. *Stir in the balsamic vinegar and agave syrup and remove the pan from the heat. Allow the onions to cool. Place the onions in a glass container with a fitted lid and refrigerate. Jam is good for 2 weeks refrigerated. Makes: 1 Cup+
0 Comments
Published on Dec 8, 2012
Perfect Breakfast! Best Shakshuka Recipe in the World, Home Made! Shakshuka (Arabic: شكشوكة; Hebrew: שקשוקה) (also Shakshouka Chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have a Tunisian origin. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews. Shakshuka is Israel's hottest breakfast dish this is the best way to prepare shakshuka, the spicy, warming, vegetable and egg dish that is a regular part of the Israeli diet and is usually served as a cooked breakfast or a light lunch. The mix of tomato, garlic, herbs and spices, traditionally topped with sunny side up egg, is reputedly a fine hangover cure. Israelis argue that only the version prepared over the years by their mothers or grandmothers can be described as truly authentic. Regardless, most other Middle Eastern people will argue the same. This Shakshuka / Shakshouka Recipe is exactly how it should be done! To learn more about shakshuka click this link: http://en.wikipedia.org/wiki/Shakshouka Note: I was looking for the Best Breakfast In America when I stumbled on "Perfect Scrambled Eggs Breakfast" That took me back memory lane 23 years, and I remembered this traditional Israeli Breakfast. So after a little practice, it all got back to me, kind of like riding a bike... This video shows how to make The Best Breakfast in the World, Ever! If you want to have the perfect breakfast, go ahead and try. And you don't have to be of a Middle East background to love it :) שַׁקְשׁוּקָה היא מאכל העשוי מביצה המבושלת על אש קטנה עם עגבניות, בצל ופלפלים. בגרסה המסורתית והמקובלת, המוגשת במסעדות פועלים רבות, חלמון הביצה נותר בשלמותו בתבשיל, בדומה לביצת עין. גרסה שונה היא זו בה החלמונים מעורבבים בחלבונים, כמו בביצה מקושקשת. פירוש השם בשפה הברברית הוא "תערובת". במרוקאית נקראת השקשוקה "צ'קצ'וקה", ובשפות אחרות "תוקתוקה". לא ידוע כיצד השתרשה בישראל המילה שקשוקה. מאכל זה הובא לישראל על ידי העולים החדשים מצפון אפריקה: ממרוקו, מתוניסיה, מאלג'יריה, מלוב ומחצי האי ערב. בסיס המאכל קבוע: עגבניות, שמן זית וביצים. המתכון בסרטון זה מראה איך לעשות שקשוקה בגרסא ביתית. לעניות דעתי ככה עושים את השקשוקה הכי טעימה בעולם. בתיאבון! ללמוד עוד על מקור השקשוקה וטיפים נוספים: |
GOTTA LOVE GOOD FOODOh we love to eat around here : )) ......let us show you a little something Archives
March 2016
Categories
All
|