Citrus-Braised Red Cabbage with Apples and Goat Cheese

In Dinner, Great Left-Overs, Lunch, Recipe, Side Dishes by TomNovember 22, 2017Leave a Comment

It’s purple and delicious and so easy to make. Buying a whole head of cabbage always seems like a like you are singing yourself up for a lot of work, slicing, coring, shaving, etc. But seriously this goes from ingredients to table in barely 30 mins, and it doesn’t really take that much effort at all! This recipe for a braised cabbage with apples and a bit of citrus is simple and quick to make… and best of all, it keeps very well and can be enjoyed cold. Add a bit of goat cheese to transform this beautiful cabbage into a fancy savory treat. Let’s cook!

Inspiration: Lemonade LA Cookbook

Tom’s Flavor Notes:

Clean, fresh, PURPLE, slightly sweet

Ingredients:

2 lb Red Cabbage (1/2 of a big one)
4 small organic apples – diced
1 onion – diced
1 tablespoon grapeseed or olive oil
1/2 cup red wine vinegar
1/2 cup orange juice
1 teaspoon salt
1 tablespoon fresh cracked black pepper
4 ounces of crumbled goat cheese

Step by Step Recipe Instructions – Citrus-Braised Red Cabbage with Apples and Goat Cheese

Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons.
Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft.
Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally.
Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too.
Let’s Eat!

Tools Needed

Chef Knife
Cast Iron Wok (or just big ole Fry Pan w/ Lid)

Printable Recipe

Citrus-Braised Red Cabbage with Apples and Goat Cheese

Sweet and Purple with a bit of savory goat cheese!

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Side Dish

Cuisine: Veggies

Serves: 4

Ingredients

2 lb Red Cabbage (1/2 of a big one)
4 small organic apples - diced
1 onion - diced
1 tablespoon grapeseed or olive oil
½ cup red wine vinegar
½ cup orange juice
1 teaspoon salt
1 tablespoon fresh cracked black pepper
4 ounces of crumbled goat cheese

Instructions

Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons.
Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft.
Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally.
Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too.
Let's Eat!

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Whole Fish Sous Vide Red Snapper – Super Tasty & Easy Recipe

In Dinner, Easy Impress, Paleo Friendly, Recipe, Techniques by TomNovember 4, 2017Leave a Comment

I am from the midwest and generally the fish we get around here, we done caught’em ourselves! Large Mouth Bass, Catfish, Crappie, etc., etc. And believe me, I’ve got some pictures of me (and my family) with their biggest catch on my phone. Fishing is just one of those things that create some of the most vivid and fun memories of the good ole days of sunrise fishing with my family… Fishing is quite an animalistic experience of man vs. fish and it’s a battle of the wits to see who survives. Ok, maybe a bit dramatic but outsmarting a big one will forever give you a bit of pride that you’ll never forget.

Nowadays, I don’t get out to go fishing, but Whole Foods does bring in a few nice ones (and puts them on sale!) every now and then. This week we found an interesting looking Red Snapper and decided to give it a go in the Sous Vide. I adapted the recipe from a few basics I found online. Once you get the basics for a whole fish in the Sous Vide (temp 130°F & time 60 mins) you can add whatever spices you like!

I took this Red Snapper a bit more down the Asian inspired route and it turned out simply delicious. We were totally impressed by how flavorful and moist the meat was, while maintaining a nice flakiness.

Let’s Cook!

Ingredients

1.5-2lb Red Snapper Whole Fish (gutted and cleaned)
2-3 tablespoons of fresh grated ginger
1 teaspoon garlic powder
2 tablespoons french thyme
1 tablespoon sesame oil
1 tablespoon olive oil

Tools Needed

Sous Vide Machine – I use the Annova Sous Vide
12 Qt Plastic Tub with Lid – Rubber Maid one works well or just any container to get the fish in and covered with water
Food Saver – I like the sealed bags even though zip locks would do… Seems a little stronger and less likely to spring a leak
Roll of Bags for Food Saver – These have worked great for me and fit a fish!

Sous Vide Fish Recipe 130°F for 1 hour Red Snapper

Red Snapper Whole Fish Recipe for Sous Vide Instructions

1. Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F
2. Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant.
3. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine.
4. Rub seasoning mixture on fish and add some to the body cavity.
5. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container.
6. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish…
7. Put fish into sous vide water and set timer for 1 hour.
8. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish.
9. Take a few pictures for Instagram and… Let’s Eat!

Whole Fish Sous Vide Red Snapper - Super Tasty & Easy Recipe

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Easy recipe for whole Red Snapper Fish in Sous Vide

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Sous Vide

Cuisine: Seafood

Serves: 2-4

Ingredients

1.5-2lb Red Snapper Whole Fish (gutted and cleaned)
2-3 tablespoons of fresh grated ginger
1 teaspoon garlic powder
2 tablespoons french thyme
1 tablespoon sesame oil
1 tablespoon olive oil

Instructions

Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F
Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant.
Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine.
Rub seasoning mixture on fish and add some to the body cavity.
Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container.
Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn't want it to crush the fish...
Put fish into sous vide water and set timer for 1 hour.
After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish.
Take a few pictures for Instagram and... Let's Eat!

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Homemade Yogurt Sous Vide Method (Cow or Goat Milk)

In Breakfast, Desserts, Essential Homemade, Recipe, Techniques by TomNovember 2, 2017Leave a Comment

There’s yogurt and then there is HOMEMADE yogurt. You’ve got to try this recipe to get a taste of the fragrant and deliciousness of a freshly crafted yogurt. Yogurt, probably super difficult to make, right? They sell so much pre-made in sooo many different flavors, but none stand a chance against the homemade version. This dish has become a little treat we enjoy nearly every day now and we simply eat it plain!

Yogurt Recipe for Sous Vide

The origins of our yogurt making date back to a recent crusade to find digestive health. We had been reading the SCD Diet and along with that, they recommended a homemade yogurt with specific cultures. GI ProStart Yogurt Starter is the brand we have been using with great success. If you just want to get your feet wet and try this without ordering a culture, just grab a container of Fage yogurt for the starter. This is one of the few yogurt brands without lots of thickeners and non-sense added.

I recently began making our yogurt with the Annova Sous Vide machine. The results have been pretty awesomely creamy and consistently fermented each time. I have also made batches of yogurt the old fashioned way with a cooler and warm water added every few hours. This kinda works, but the Sous Vide is by far an easier way to get great results.

For the milk, we have made delicious yogurt with both grass fed whole cow’s milk and whole goat milk. The cow’s milk tends to have a bit of a creamier and more gentle flavor. The goat’s milk goes a little more sour and maintains a bit smoother texture. Try them both and let us know how they turn out for you.

Let’s Cook!

Ingredients

1/2 Gallon Grass Fed Cow’s Milk
1/4 teaspoon Yogurt Starter or 6 tablespoons Fage Plain Yogurt

Tools Needed

Sous Vide Machine – I use the Annova Sous Vide
12 Qt Plastic Tub with Lid – Rubber Maid one works well or just any container to get mason jars in and covered with water
2 – 32 oz Mason Jars
Medium Sized Saucepan
Instant Read Thermometer

Step-by-Step Recipe How to Make Homemade Yogurt with Sous Vide

Add the entire 1/2 gallon of milk to saucepan and warm over medium heat. Stir regularly and check the temp consistently to keep from over-heating. It is a terrible mess if you forget about it and it boils over… Might want to stay close for this step.

Heat milk to a temperature of 180°F and then remove from heat immediately.

Let milk cool to 100°F and add the powdered culture or yogurt starter.

Transfer to mason jars and secure lids. It’s a good idea to run your jars though the dishwasher prior to use to get them extra clean. A canning funnel can also be helpful for this step. I often spill a little milk getting it from pan to jar. Don’t tell Priscilla!

Set up sous vide on 105°F and fill bucket with water. If you have the Rubbermaid 12 qt tub, add about 10qt to get your jars covered.

Set it and forget it! Let the sous vide do its magic for 24 hours and then the yogurt will be ready.

Let’s Eat!

Homemade Yogurt Sous Vide Method (Cow or Goat Milk)

Prep time

45 mins

Cook time

24 hours

Total time

24 hours 45 mins

Easy Homemade Yogurt in Sous Vide

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Breakfast

Cuisine: Homemade

Serves: 2 qts

Instructions

Add the entire ½ gallon of milk to saucepan and warm over medium heat. Stir regularly and check the temp consistently to keep from over-heating. It is a terrible mess if you forget about it and it boils over... Might want to stay close for this step.
Heat milk to a temperature of 180°F and then remove from heat immediately.
Let milk cool to 100°F and add the powdered culture or yogurt starter.
Transfer to mason jars and secure lids. It's a good idea to run your jars though the dishwasher prior to use to get them extra clean. A canning funnel can also be helpful for this step. I often spill a little milk getting it from pan to jar. Don't tell Priscilla!
Set up sous vide on 105°F and fill bucket with water. If you have the Rubbermaid 18 qt tub, add about 15.5qt to get your jars covered.
Set it and forget it! Let the sous vide do its magic for 24 hours and then the yogurt will be ready to eat!

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Applesauce Recipe – Easy Homemade Method

In Basics, Desserts, Essential Homemade, Recipe, Side Dishes, Vegan, Vegetarian by TomDecember 20, 2016Leave a Comment

Homemade applesauce, although sort of resembles the store-bought stuff, blows it away with the soft texture and wonderful sweetness. Sometimes the simple things are worth making at home.

Applesauce is another homemade item that you probably think: “Shoot, that probably requires some tools I don’t have…” Actually… all you need is a peeler, knife, pot and smasher. Boom applesauce! It’s so stinkin easy that you will likely pull it right into your set of GO TO recipes.

The apples used in this recipe were of the variety “On Sale.” Yes, that is a variety most likely found at your grocery store. They may have been Fuji apples, but I forgot. I have made this easy applesauce recipe out of quite a few varieties of apples thus far and have not found a bad one. Some end up a little more tart than others, but absolutely edible. If it’s slightly tart, just give it a few days in the fridge and voilà it becomes sweeter.

Let’s Cook!

Applesauce Recipe for Best Chunky Applesauce!

Ingredients

3lbs Apples (on sale variety)
1/2 cup apple cider

Wash and peel all apples with regular potato peeler.

Roughly cut out the core of the apples. You are going to cook them to death, so a little bit of peel or core is going to be softened up.
Chop into smaller chunks, like 4 per apple half.

Toss into pot and add apple cider from your favorite local Michigan Family. Set over medium heat and cover with lid. It will seem a little dry at this point, but never fear, the apples will start to give up lots of water and it will not burn.

Check on the apples after 5 minutes and reduce heat to a low boil once it starts bubbling. Remain covered and stir occasionally.

Once the apples begin to soften and lose their shape, about 25-30 minutes of cooking, remove from heat. Smash with a potato masher to achieve desired consistency.

Let’s Eat!

Applesauce Recipe - Easy Homemade Method

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Homemade applesauce, although sort of resembles the store bought stuff, blows it away with the soft texture and wonderful sweetness. Sometimes the simple things are worth making at home.

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Dessert

Cuisine: American

Ingredients

3lbs Apples (on sale variety)
½ cup apple cider

Instructions

Peel all apples with regular potato peeler.
Roughly cut out the core of the apples. You are going to cook them to death, so a little bit of peel or core is going to be softened up.
Chop into smaller chunks, like 4 per apple half.
Toss into pot and add apple cider.
Set over medium heat and cover with lid. It will seem a little dry at this point, but never fear, the apples will start to give up lots of water and it will not burn.
Check on the apples after 5 minutes and reduce heat to a low boil once it starts bubbling. Remain covered and stir occasionally.
Once the apples begin to soften and lose their shape, about 25-30 minutes of cooking, remove from heat.
Smash with a potato masher to achieve desired consistency.
Let’s Eat!

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Green Beans Stir Fry with Tempeh – Vegan Dinner!

In Adventure Eating, Dinner, Recipe, Vegan, Vegetables, Vegetarian by TomDecember 19, 20161 Comment

Stir fry this and stir fry that… You can basically stir fry anything! This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.

The unassuming fermented soybeans (tempeh) wear a meaty disguise to this veggie party with an amazing ability to soak up the dark soy sauce flavors. Add a pile of fresh crunchy green beans, a few carrots, with plenty of garlic and ginger for a bright and satisfyingly hearty ethnic taste.

Your co-workers may even ask: “What type of meat is that in your super delicious looking stir fry left overs??”

And no Bob, you can’t have any my stir fry…

Speaking of left overs, this is one of our staples for a pre-cooked, packaged meal and frozen meal. We have embarked on many stir fry cooking sprees of over 20 pounds on a Sunday afternoon. Then we split up the loot into 1 pound FoodSaver vacuum sealed bags, the perfect single serve healthy lunch or dinner for a guy on the go. Reheating is a breeze and the flavors / textures remain pretty darn good even after a few weeks!

As of this writing, I have eaten our packaged stir fry in 15 states and at 35,000 feet somewhere over Russia… Have stir fry, will travel.

Let’s Cook!

Stir Fry Recipe with Green Beans, Carrots and Tempeh

Ingredients

2 lbs green beans
1 lb carrots
2-3 packages of tempeh
3 tablespoons fresh grated ginger
6 cloves of garlic squeezed through garlic press or minced
1 tablespoon sesame oil
1 tablespoon safflower oil or high heat oil
1/4 cup dark soy sauce
1 tablespoon sugar
1 tablespoon corn starch
1/2 cup orange juice
1 tablespoon cracked black pepper

Prepare the Ingredients

In a small mixing bowl, whisk together 1/2 cup water with dark soy sauce, orange juice, sugar, black pepper and corn starch. Set aside.

Open tempeh and cut to 1/2 inch strips. Set aside.

Rinse green beans, trim ends and cut in half. Peel carrots and chop to 1/2 inch chunks.

Steam the green beans for 3 minutes or until slightly soft. Undercook them slightly because they will get a little softer in the stir fry.

Steam the carrots for 4-5 minutes or until soft. I usually cook these a little more than the beans so they are not too chewy in the finished stir fry.

Make Stir Fry

Set large skillet over medium heat. Add oil and allow to warm until a drop of water sizzles.

Add grated ginger and cook for 2-3 minutes until slightly brown. Stir frequently with a metal or wooden spoon. Add pressed garlic and cook until garlic is slightly brown.

Add soy sauce mixture and tempeh strips to skillet. Spread out tempeh into a single layer in the sauce. Cook for 5 minutes, flipping once or twice. The sauce will begin to thicken. Try not to over handle the tempeh because it can break apart. The orange juice helps to cut the bitterness of tempeh.

Add beans and carrots and stir gently to combine. If the sauce is too thick, add 1-2 tablespoons of water to thin. Cook until beans are tender, about 2-3 minutes.

Let’s Eat!

5.0 from 1 reviews

Green Beans Stir Fry with Tempeh - Vegan Dinner!

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.

Author: Tom Schmidt (eatwithtom.com)

Serves: 6 servings

Ingredients

2 lbs green beans
1 lb carrots
2-3 packages of tempeh
3 tablespoons fresh grated ginger
6 cloves of garlic squeezed through garlic press or minced
1 tablespoon sesame oil
1 tablespoon safflower oil or high heat oil
¼ cup dark soy sauce
1 tablespoon sugar
1 tablespoon corn starch
½ cup orange juice
1 tablespoon cracked black pepper

Instructions

Prepare the Ingredients

In a small mixing bowl, whisk together ½ cup water with dark soy sauce, orange juice, sugar, black pepper and corn starch. Set aside.
Open tempeh and cut to ½ inch strips. Set aside.
Rinse green beans, trim ends and cut in half. Peel carrots and chop to ½ inch chunks.
Steam the green beans for 3 minutes or until slightly soft. Undercook them slightly because they will get a little softer in the stir fry.
Steam the carrots for 4-5 minutes or until soft. I usually cook these a little more than the beans so they are not too chewy in the finished stir fry.

Make Stir Fry

Set large skillet over medium heat. Add oil and allow to warm until a drop of water sizzles.
Add grated ginger and cook for 2-3 minutes until slightly brown. Stir frequently with a metal or wooden spoon. Add pressed garlic and cook until garlic is slightly brown.
Add soy sauce mixture and tempeh strips to skillet. Spread out tempeh into a single layer in the sauce. Cook for 5 minutes, flipping once or twice. The sauce will begin to thicken. Try not to over handle the tempeh because it can break apart.
Add beans and carrots and stir gently to combine. If the sauce is too thick, add 1-2 tablespoons of water to thin. Cook until beans are tender, about 2-3 minutes.

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Chicken Hot Wings – Oven Roasted and Cooked to Perfection

In Dinner, Easy Impress, Essential Homemade, Grain-Free, Paleo Friendly by TomDecember 19, 2016Leave a Comment

Do chicken hot wings have their own place in the food pyramid? I think they might have left them off the bottom because they are a must in any balanced diet… Maybe they just ran out paper when they were drawing the pyramid.

Glorious chicken hot wings, how I love thee. If there ever was a food that could brighten even a dark Chicago winter day, it would have to be the perfectly roasted chicken wing, with magic dust of course, and finished with some Frank’s hot sauce. Worries disappear as you get covered in hot sauce and the lips start to tingle. BLISS.

I perfected this recipe while living in CHI-Town (Chicago for the rest of y’all) in a classic high-rise condo building. It’s nice enough, but they forgot to put a balcony with a grill on our unit! Consequently, I have been relegated to preparing my favorite chicken wings in the oven. My love for wings and chicken makes this one by far the most tested recipe.

For years I have oven-roasting these famous wings on aluminum foil lined pans, but recently switching over to parchment instead. I have heard from a few people about how aluminum might hurt the brain… I would much rather kill my brain cells with booze rather than aluminum foil!

Be careful, these wings are bound to impress your friends, so buy plenty if sharing. I have seen 100 pound girls demolish upwards of 20 wings, seriously.

These wings are also great un-sauced for those with a little less tolerance for the spicy.

Let’s Cook!

Recipe for Oven Roasted Chicken Hot Wings with Franks Hot Sauce and Magic Dust

Ingredients

Hot Wings
3 pounds high quality chicken wings
1/2 cup Magic Dust seasoning (Check out the recipe!)

Sauce
2/3 cup Frank’s Hot Sauce
1/2 stick butter (not margarine folks…)

Preheat oven to 400F. Cut full sized wings into wing-ettes. I prefer the large chefs knife or cleaver. Use the edge the knife closer to the handle and plunge through on the joints. With a little practice you’ll be knocking through a pile in no time.

Season the wings with plenty of magic dust on all surfaces. The sugar and salt components of the dust will make for a wonderfully crunchy skin, so be sure to sprinkle generously. Find two 1/2 sheet pans and line with parchment paper. Arrange wings in a single layer. Put in oven and set timer for 10 minutes.

After 10 minutes open oven and stir wings around a bit for an even roast.

Set timer for another 10 minutes, and then repeat stirring process. Continue for a total of 40 minutes of cooking.

When 10 minutes remain, set a small saucepan over low heat. Add butter and Frank’s Hot Sauce. Warm and stir until butter is melted.

Remove wings from the oven once wings appear brown on the edges and the skin has become crisp. It could take as long as 50-60 minutes total to reach proper done-ness. These are extremely forgiving, so no worries if they aren’t perfect at 40 minutes.

Prepare a large bowl to combine the wings with sauce. Add wings to bowl and pour sauce over the top. Stir gently to cover wings with sauce.

Let’s eat!

Chicken Hot Wings - Oven Cooked to Perfection

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

o chicken hot wings have their own place in the food pyramid? I think they might have left them off the bottom… Maybe they just ran out paper when they were drawing it.

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Main

Cuisine: American

Serves: 30 wings

Ingredients

Hot Wings

3 pounds high quality chicken wings
½ cup Magic Dust seasoning (Check out the recipe!)

Sauce

⅔ cup Frank’s Hot Sauce
½ stick butter (not margarine folks...)

Instructions

Preheat oven to 400F. Cut full sized wings into wing-ettes. I prefer the large chefs knife. Use the edge the knife closer to the handle and plunge through on the joints. With a little practice you’ll be knocking through a pile in no time.
Season the wings with plenty of magic dust on all surfaces. The sugar and salt components of the dust will make for a wonderfully crunchy skin, so be sure to sprinkle generously.
Find two ½ sheet pans and line with parchment paper. Arrange wings in a single layer. Put in oven and set timer for 10 minutes.
After 10 minutes open oven and stir wings around a bit for an even roast.
Set timer for another 10 minutes, and then repeat stirring process. Continue for a total of 40 minutes of cooking.
When 10 minutes remain, set a small saucepan over low heat. Add butter and Frank’s Hot Sauce. Warm and stir until butter is melted.
Remove wings from the oven once wings appear brown on the edges and the skin has become crisp. It could take as long as 50-60 minutes total to reach proper done-ness. These are extremely forgiving, so no worries if they aren’t perfect at 40 minutes.
Prepare a large bowl (heatproof ceramic or glass preferably) to combine the wings with sauce. Add wings to bowl and pour sauce over the top. Stir gently to cover wings with sauce.
Let’s eat!

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Aeropress Inverted Brewing Method – Chicago Coffee

In Breakfast, Recipe, Techniques, Video by TomJanuary 17, 2016Leave a Comment

Best Aeropress Brewing Method by Joshua from Everybody’s Coffee

Nothing starts the morning off like a cup of coffee. Or really, the afternoon… or the work week… or even the weekend! With so much coffee, shouldn’t it be awesome? Joshua from Everybody’s Coffee in Chicago is a coffee aficionado who has studied, and perfected the art of the Aeropress inverted brewing method. People come from around Chicago to enjoy his brews, I’ve seen them at the shop… This video and recipe outline the step by step instructions to craft an amazing cup of coffee that doesn’t suck, right at home!

The recipe video begins by explaining the grind size and how it should look (like a coarse sand) for the best result. We used the Hario Ceramic Slim Mini Mill hand grinder with 6 clicks from closed on to get the perfect grind for this variety.

“If your coffee tastes too acidic, grassy/vegetal, or weak, go down one click at a time (a finer grind) & if your coffee tastes too bitter, drying, or harsh, go up one click at a time.” -Joshua

Turn the Aeropress upside down and toss in the grounds. Josh then shows us how to use the Bonavita Kettle to properly moisten the grounds with a swirling motion. This sounds a little silly at first, swirling and pouring slowly… but it helps to open up the flavors and get the hot water more evenly throughout the Aeropress chamber. Can’t argue with results… Once the chamber has reached capacity, give it a gentle stir with a metal spoon or the included stirrer. Replace the lid and LET IT BREW!

Josh uses a basic kitchen timer to track the brewing time which totals just about two minutes, 1:40 for brewing and about :30 for the plunging. He makes it look so easy… that you will definitely have to try it at home. To really geek out on the Aeropress, stop by Everybody’s Coffee and pick Josh’s brain or look up the World Aeropress Championship (no kidding!) for creative and crazy recipes.

**UPDATE**

Everybody’s Coffee is hosting the Midwest Regional Aeropress Competition this year on February 27, 2016 and Josh be competing! More details at: www.midwestaeropress.com

A few behind the scenes shots!

Let’s Brew!

Inverted Aeropress Brew Recipe with Step by Step Instructions

Ingredients:

18g Fresh Whole Bean Coffee
250g of 206F water (1 minute off of boil)

Tools:

Aeropress
Hario Ceramic Slim Mini Mill
Bonavita Kettle
Kitchen Scale
Basic Timer

Gather your tools and start heating the water to 206F.

Grind freshly roasted whole bean coffee on a medium fine setting resulting in a coarse sand texture.

Rinse the Aeropress filter to wash away the bleach and paper taste. Seems silly, but if you taste the water that comes out, you can taste the paper… This would have gone into your coffee!

Add ground coffee to the Aeropress chamber. Give it a gentle shake to level the grounds.

Begin pouring hot water (206F or 1 minute off of boil) into the inverted Aeropress. Add water (250g) in a swirling motion to evenly brew. Stir gently with a metal spoon or included Aeropress paddle.

Add lid, screw on to secure and allow to brew for 1 minute and 40 seconds.

Turn brewing vessel (any cup that fits!) onto the filter area of the Aeropress. Flip Aeropress and cup to begin plunging.

Plunge gently to complete press in about 30 seconds.

Pour into your favorite mug and enjoy! Many people (me included) add a little hot water to get the desired coffee strength. The coffee used here is a light roast making it look a little less strong, don’t be fooled, the Aeropress will make a cup as dark as night with darker roasts.

Let’s Drink!

A HEARTY THANKS to Josh and all of our friends at Everybody’s Coffee at: 935 W Wilson Ave, Chicago, IL 60640

Check out the Google Indoor Streetview Virtual Tour by Tom’s business WalkThru360.com

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DIY Bokashi Composter Instructions and Images

In Gardening & Compost by TomApril 20, 2015Leave a Comment

How to build your Bokashi composter and start composting today!

We moved to the suburbs and now I am composting. We simply eat a ton of veggies and generate some serious green waste. It makes me sad to send the scraps from high quality food off to a landfill to be buried with batteries and plastic bottles for eternity. I spent money on that organic trash yo. This lead me to begin the COMPOST QUEST although we are living in a town home with a professionally landscaped yard, so I am not sure where I will put it once complete. Oh well, hey it won’t be in the dump!

The Compost Quest

First off I bought a rotating composter to put on the porch. This filled up within about 3 weeks. Now it’s brewing for a while.

Then I bought a worm factory for the garage. The worms are hungry, but don’t knock out the compost as fast as I was hoping. Also not as stinky as one might think.

Now I am off to try the Bokashi composting method! There are a few great resources for supplies and buckets to compost, but they carry a significant price for a 5 gallon bucket with a spigot. This lead me to make a few Amazon and Uline orders so that I could DIY the Bokashi composter.

The Bokashi method boasts some major advantages over traditional composting, such as the ability to compost meat and dairy scraps, smell free (because it is a sealed environment), faster, etc. Can’t wait to see if it is true…

Let’s build a Bokashi Composter!

Supply List
1 – 5 Gallon Plastic Bucket (food grade if possible #2 HDPE)
1 – Gamma Seal Lid
1 – Plastic Spigot with washers and nut
1 – Bag of Bokashi mix

Get a food safe 5 gallon plastic bucket. The one I got was from Uline and made of #2 HDPE plastic. Press on the Gamma Seal outer ring

Find a plastic spigot and drill bit. This spigot is a replacement for a water filter system I think, but it was one of the cheapest. This one needs a 3/4 inch drill bit. A paddle style bit (about $4) seemed to do the job just fine. No need to spend $30 on a fancy one. Mark the bucket just up from the bottom where the spigot will be. I centered it up on the handle so it would pour easily. Drill 3/4 inch hole.

Setup the spigot with the conical washers facing towards the hole and flat side to spigot mechanism and washer respectively. The graduated shape helps to make a strong water tight seal so your compost tea doesn’t end up on the floor.

Put some clean water in just to do a quick watertight test!

Insert Grit Guard into the bottom of the bucket to use as a riser. This will allow the liquid to drain out the compost to be poured out through the spigot.

Dump food waste scraps into composter. Every 2 inches, add a couple of tablespoons of Bokashi mix on top of the food waste.

Replace Gamma Seal lid and let it cook. Once full, allow the bucket to work and the compost should be done “Bokashi-ing” in about 3-4 weeks. The “Bokashi’d” compost will need another 1-2 weeks in a traditional composter or just dump it in the garden for a few weeks to finish the process prior to adding to live plants.

Bokashi Composting Resources:

Bokashi Cycle

The Compost Gardener

The City Gardener – How to make your own Bokashi bran

The Compost Guy

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Coconut Macaroons Recipe – Lynnette Astaire

In Breakfast, Desserts, Gluten-Free, Grain-Free, Party Food, Recipe, Snacks, Vegan, Video by TomFebruary 16, 2015Leave a Comment

Lynnette Astaire’s Coconut Macaroon Recipe

Let’s face it when you get hungry, you gotta eat something… And you can’t just bake a chicken or make a fresh kale salad every time the HUNGER strikes! These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…

Recipe Inspiration: Lynnette Astaire – LiveLynnette.com

For this post we’ve brought in the lifestyle expert and healthy food queen Lynnette Astaire to help us out with a healthy snack recipe. She is a true health fanatic and loves to share her tips and tricks for a great life on her site www.livelynnette.com. The content is raw, real and super funny! Her recent Beyonce 7/11 parody video had me cracking up as her and a friend lip-sync the song on the beach in Mexico.

This recipe was inspired by one of Lynnette’s favorite snacks from Whole Foods. The only problem was, she loved them so much that the pre-packaged price tag was eating a hole in her pocket. With a bit of ingredient list research and a few Google searches, voila Coconut Macaroons on the CHEAP!!

This recipe includes almond flour (or meal) to keep it gluten free and gives it nice nutty flavor. This is a new ingredient for me, but it is a fun one! Angela the Baker first introduced almond meal to me with the Peach Crumble recipe where she combined it with ground up quinoa for a tasty grain-free topping.

Coconut Macaroons Recipe Instructions

Ingredients

2 really ripe bananas
1/4 tsp salt
1/4 cup coconut oil
1/4 cup agave
1/2 tsp vanilla
2 cups almond flour
1 cup shredded coconut

Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.

Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.

Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.

Use a tablespoon to dip out a heaping spoonful of mixture. Place in palms and roll in a circular motion to create a ball shape.

Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.

Let’s Eat!

Coconut Macaroons Recipe - Lynnette Astaire

These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…

Author: Tom Schmidt (eatwithtom.com)

Recipe type: Snack

Cuisine: American

Serves: 12-15

Ingredients

Ingredients
2 really ripe bananas
¼ tsp salt
¼ cup coconut oil
¼ cup agave
½ tsp vanilla
2 cups almond flour
1 cup shredded coconut

Instructions

Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.
Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
Use a tablespoon to dip out a heaping spoonful of mixture. Place in palms and roll in a circular motion to create a ball shape.
Eat at least one or two…
Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
Let’s Eat!

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Savory Kale Salad Recipe w/ Parmesan – From Dr. Weil

In Dinner, Great Left-Overs, Recipe, Salad, Side Dishes, Video by TomFebruary 3, 20154 Comments

Kale Salad Recipe with Parmesan, lemon and Breadcrumbs

This super quick kale salad recipe will remind you of your favorite Cesar salad, but without all the dressing! It features my favorite deep dark green lacinato kale. You will love this recipe as a savory contrast to the sweeter Massaged Kale with Cranberries and Sunflower Seeds.

The lemon juice with a little salt magically wilts down the greens making them soft and luxurious. I like to give this one a quick massage speed up the process and make it extra tender, but you can also just let the lemon and salt work their wilting magic over a few hours. Check out the video to learn how-to massage the kale!

Parmesan provides the blast of flavor. Be sure to look for a quality chunk of parmesan to grate into your salad, mmmmm… worth every penny. Even with the best parmesan you can find, you only need a few bucks worth for a whole dish!
True Food Kitchen Restaurant and Cookbook Review

Recipe Inspiration:

Adapted from Dr. Weil’s cookbook, this is a close cousin to the Kale Salad served in the True Food restaurants. On my recent trip to Denver, I tried the real deal at True Food in Cherry Creek. The restaurant is super hip: fun concept and lots of veggies on the menu (but also some meat and booze — look, it’s a party; bring friends!)

The True Food – Cherry Creek experience: trendy neighborhood, fashionable folks, intellectual chatter and open concept kitchen and food prep areas. The layout and attitude implies respect and authenticity on HOW your TRUE FOOD is PREPARED, the heart of the “True Food” concept. The service had a educational flair, with the waiter answering all menu questions with an underlying knowledge of the health benefits. Bottom line, a cool place to stop by in Denver.

The salad was great at the restaurant, but a little pricey for my big appetite for greens. As with any great experience comes a price tag, but HOORAY: this salad is one you can make at home. Thank you, Dr. Weil — for the cookbook featuring many of True Food’s popular dishes. Filled with beautiful images and fun commentary from the Chefs who worked along side Andrew Weil in creating these recipes, this cookbook is a treat. Pick up the True Food cookbook and read the story of how Dr. Weil convinced the Chef to embrace the use of a garlic press. Funny stuff!

Massaged Kale Salad Step by Step Recipe

Ingredients

3-4 tablespoons of olive oil

1/4 cup lemon juice (one lemon)

1/2 teaspoon salt

2 bunches black kale (lacinato, dinosaur, etc.)

1/2 cup grated parmesan — get the good stuff

1/4 cup toasted breadcrumbs

Parmesan for cheese shavings garnish

Float kale in a sink full of water for a few minutes and swish around to rinse. Shake dry and transfer to cutting board.

Strip kale leaves from stalk. Begin by gripping the base with your right hand, use thumb and pointer finger of your right hand to pinch the stalk just below the leaves and then pull along the stalk to remove leaves.

Repeat process with the entire batch of kale, leaving you with a pile of leaves and stalks.

Arrange all leaves into a pile on the cutting board. Roll together to create a tight bunch and slice into 1/2 inch strips.

Turn knife perpendicular to give a few quick chops and make the pieces bitesized rather than long ribbons.

Put freshly cut kale into a large mixing bowl. Add lemon juice, salt, olive oil and pepper. Stir to combine. Massage (meaning use your fingers to SQUEEZE) kale for 15-30 seconds until the leaves become slightly darker and softer. See the video for a demonstration of the technique.

Grate parmesan cheese into salad and add bread crumbs. Stir to combine.

If you are feeling fancy, serve in bowls garnished with additional parmesan shavings. Who doesn’t love a little more cheese…

Let’s Eat!

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