View Post

Green Beans Stir Fry with Tempeh – Vegan Dinner!

In Adventure Eating, Dinner, Recipe, Vegan, Vegetables, Vegetarian by Tom0 Comments

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.

green-beans-stir fry-eat-with-tom-foodblog-schmidt-photo_2092

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.

green-beans-stirfry-eat-with-tom-foodblog-schmidt-photo_2093Let’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!
Green Beans Stir Fry with Tempeh - Vegan Dinner!
 
Prep time
Cook time
Total time
 
This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.
Author:
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
  1. In a small mixing bowl, whisk together ½ cup water with dark soy sauce, orange juice, sugar, black pepper and corn starch. Set aside.
  2. Open tempeh and cut to ½ inch strips. Set aside.
  3. Rinse green beans, trim ends and cut in half. Peel carrots and chop to ½ inch chunks.
  4. 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.
  5. 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
  1. Set large skillet over medium heat. Add oil and allow to warm until a drop of water sizzles.
  2. 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.
  3. 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.
  4. 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.
 

 

View Post

Chicken Hot Wings – Oven Roasted and Cooked to Perfection

In Dinner, Easy Impress, Essential Homemade, Grain-Free, Paleo Friendly by Tom0 Comments

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.

Chicken Wings, Hot wings with Magic dust mike mills eat with tom schmidt

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.

Chicken Wings, Hot wings with Magic dust mike mills eat with tom schmidt

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.

chicken hot wings oven roasted tom schmidt photo

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.

Hot wings chicken oven roasted tom schmidt photo
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.

 

Chicken Wings, Hot wings with Magic dust mike mills eat with tom schmidt

 

Chicken Wings, Hot wings with Magic dust mike mills eat with tom schmidtLet’s eat!

 

 

Chicken Hot Wings - Oven Cooked to Perfection
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.
  2. 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.
  3. 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.
  4. After 10 minutes open oven and stir wings around a bit for an even roast.
  5. Set timer for another 10 minutes, and then repeat stirring process. Continue for a total of 40 minutes of cooking.
  6. 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.
  7. 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.
  8. 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.
  9. Let’s eat!
 

View Post

Aeropress Inverted Brewing Method – Chicago Coffee

In Breakfast, Recipe, Techniques, Video by Tom0 Comments

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!

Videographer Tom Schmidt in Uptwon Chicago Everybodys coffee brewing recipe and method for inverted

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.

Aeropress recommended electric kettle bonavita josh peebles perfect recipe for inverted method


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

hand grind at setting six for perfect aeropress coffee best method for brewing


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!

prepare the aeropress filter by rinsing with the bonavita kettle at 205 degrees eat with tom


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

Tom schmidt photographer chicago video about coffee aeropress brewing method


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.

artisian coffee making tips video from everybodys coffee chicago brewing method


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

Perfect aeropress inverted method instructions with video eat with tom chicago


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

how to make the best coffee with the aeropress method instruction eat with tom chicago


Plunge gently to complete press in about 30 seconds.

perfect cup of coffee that doesn't suck with the aeropress Tom Schmidt Photographer brewing instructions


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!

Coffee Expert Josh in Chicago, inverted aeropress instructions


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

View Post

DIY Bokashi Composter Instructions and Images

In Gardening & Compost by Tom0 Comments

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!

How to make a Bokashi Composter in your suburban home easy!

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!

How to make a Bokashi Composter in your suburban home easy!


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

How to make a Bokashi Composter in your suburban home easy!

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.

Easy method to make a Bokashi Composter in your suburban home

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.

How to make a Bokashi Composter in your suburban home easy!

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

5 Gallon Bucket Bokashi composter do it yourself method eat with tom Chicago

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.

How to compost food scraps in a small home without bad smell - bokashi method tom schmidt

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

View Post

Coconut Macaroons Recipe – Lynnette Astaire

In Breakfast, Desserts, Gluten-Free, Grain-Free, Party Food, Recipe, Snacks, Vegan, Video by Tom0 Comments


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

lynnette astaire featured on Eat with Tom chicago food blogFor 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.

eat with tom professional food photographer tom schmidt


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.
Vegan snack lynnette astaire eatwithtom chicago coconut macaroon 0681


Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
Vegan snack lynnette astaire eatwithtom chicago coconut macaroon 0688


Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
Vegan snack lynnette astaire eatwithtom chicago coconut macaroon 0684


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.
Vegan snack lynnette astaire eatwithtom chicago coconut macaroon 0685


Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
Vegan snack lynnette astaire eatwithtom chicago coconut macaroon 0686

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:
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
  1. Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.
  2. Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
  3. Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
  4. 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.
  5. Eat at least one or two…
  6. Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
  7. Let’s Eat!
 

View Post

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

In Dinner, Great Left-Overs, Recipe, Salad, Side Dishes, Video by Tom4 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!

Kale Salad Recipe Eat with Tom Foodie Blog Chicago

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.

Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom


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.
Strip kale leaves from stalk, Kale Salad Recipe Parmesan


Repeat process with the entire batch of kale, leaving you with a pile of leaves and stalks.
Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom 0662


Arrange all leaves into a pile on the cutting board. Roll together to create a tight bunch and slice into 1/2 inch strips.
Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom 0663


Turn knife perpendicular to give a few quick chops and make the pieces bitesized rather than long ribbons.
Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom 0664


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.
Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom 0665


Grate parmesan cheese into salad and add bread crumbs. Stir to combine.
Kale Salad Recipe Parmesan Lemon Ceasar true food weil eatwithtom 0666


If you are feeling fancy, serve in bowls garnished with additional parmesan shavings. Who doesn’t love a little more cheese…
Kale Salad Recipe Parmesan Lemon Caesar true food weil eatwithtom 0669

Let’s Eat!


View Post

Chicken Soup Recipe – Pressure Cooker Method

In Dinner, Great Left-Overs, Recipe, Techniques, Vegetables by Tom18 Comments

How to make easy chicken soup recipe in Fagor pressure cooker

Pressure Cooker Chicken Soup Recipe – Fast and Delicious!


Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.

The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.

“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom

This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…

Chicken soup recipe pressure cooker vegetables lemon sass 0620

Recipe Inspiration: The Pressured Cook

This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!

My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.


As you are working on this recipe, here are a few things to keep in mind for tender delicious pressure cooker chicken:


  • Get the water boiling prior to adding the chicken.
  • Set a timer and keep an eye on it once the chicken is in the pot and up to pressure, 15 minutes.
  • Use a quick release method to release the pressure and stop the cooking right after 15 minutes is up!

Ingredients

  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1 1/2 pounds)
  • 2 lemons, juiced (about 4 tablespoons)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


Lemon Chicken Vegetable Soup with the Pressure Cooker Method


Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
How to make easy chicken soup recipe in Fagor pressure cooker


Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
How to make easy chicken soup recipe in Fagor pressure cooker


Chop onion roughly.
Chicken soup recipe pressure cooker vegetables lemon sass 0621


Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
Chicken soup recipe pressure cooker vegetables lemon sass 0625


Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
Chicken soup recipe pressure cooker vegetables lemon sass 0629


Prepare your pressure cooker lid by giving the seal a quick rub with oil.
Chicken soup recipe pressure cooker vegetables lemon sass 0626


Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
How to make easy chicken soup recipe in Fagor pressure cooker


Cook for 15 minutes once pressure is achieved.
How to make easy chicken soup recipe in Fagor pressure cooker


Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
Chicken soup recipe pressure cooker vegetables lemon sass 0630


With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
Chicken soup recipe pressure cooker vegetables lemon sass 0631


Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
Chicken soup recipe pressure cooker vegetables lemon sass 0632


Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
Chicken soup recipe pressure cooker vegetables lemon sass 0633


Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!


Let’s eat!

Chicken soup recipe pressure cooker vegetables lemon sass 0635


Variations

  • Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  • Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  • Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.
5.0 from 2 reviews
Chicken Soup Recipe - Pressure Cooker Method
 
Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) all in one pot.
Author:
Recipe type: Soup
Cuisine: Irish
Serves: 6
Ingredients
  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1½ pounds)
  • 2 lemons juice (about 4 tablespoons)
Instructions
  1. Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
  2. Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
  3. Chop onion roughly.
  4. Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
  5. Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
  6. Prepare your pressure cooker lid by giving the seal a quick rub with oil.
  7. Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
  8. Cook for 15 minutes once pressure is achieved.
  9. Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
  10. With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
  11. Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
  12. Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
  13. Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
  14. Let’s eat!
Variations
  1. Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  2. Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  3. Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.

View Post

Asian Inspired Broccolini Recipe, Edamame, Coconut

In Adventure Eating, Dinner, Grain-Free, Paleo Friendly, Recipe, Vegan, Vegetables by Tom1 Comment

asian-food-recipe-plenty-more-broccolini-edamame-eat-with-tom_1347


Broccolini Recipe with Edamame, Coconut and Kaffir Lime Leaves

 


Fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.

Over the Christmas break, I was back at home perusing cookbooks and found “Plenty More” by the uber famous Yotam Ottolenghi. At first glance I was thoroughly impressed by the images, but felt the ingredients may be too obscure for most.  I still grabbed the book and loaded it up for some airplane reading on the way back from Missouri to the Chicago Arctic.

Recipe Inspiration – Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (pg.62)

While squished into an airplane seat and thumbing through the book, I found myself quite excited about a number of Yotam’s recipes. They seem to have an un-abashed other world flair to them. Due to his British tongue, a number of ingredients that sound exotic turn out to be easily attainable. For example, “haricots verts” actually are just simple green beans…

Ok, so beans are haricots verts, but when do I find curry leaves, and fresh ones to be exact? Well I haven’t yet… But I did find fresh Kaffir Lime leaves at an asian grocery store for real cheap. So I tossed ’em in! Although I am sure it’s a very different flavor from the original recipe, the aroma and flavor infusion from the leaves is worth a quick trip to the market.

Another substitution I made for this recipe was young coconut meat for grated mature hard coconut. Until preparing this dish I had never hacked into a fresh coconut in the kitchen. Recalling my childhood, we might have had one that I smashed with a hammer in the driveway, but that’s about it. My girlfriend loves coconut water and has many fond memories of drinking them along the roadside in Singapore. She assured me, “just cut here and here and the top will come right off.”

broccolini recipe plenty more edamame green beans coconutI sort of believed her, but I still wore my cut resistant gloves. I dug up an old knife and began gently hacking away at the top point. It’s easy to cut through the white flesh, but then there is a woody center that does take a bit more whacking. Then suddenly the coconut water begins to leak out and whoohoo! Just like finding water in the dessert. Take a look down below for images of how-to break into the young coconut, it is definitely easier than I would have imagined. AND the coconut is totally worth it in this veggie dish for a hint of sweetness and richness.

This recipe was the my first foray into “Plenty More” and it actually turned out real tasty! Either every recipe in this book is pretty good, or I just got lucky. Regardless, I am motivated to translate more British English to discover the world according to Yotam.


Yotam Otteolenghi’s Plenty More Recipe Adaptation for Broccolini and Edamame Salad


Ingredients

  • 12 oz Broccolini
  • 1/2 lb trimmed green beans
  • 1 1/2 cups shelled frozen edamame (soy beans)
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 1/2 tsp mustard seeds
  • 1 handful Kaffir Lime leaves (10-15)
  • 3 bay leaves (optional)
  • 3 whole dried chilis
  • zest of one lime
  • juice of one lime
  • 1 cup cilantro (1/2 bunch)
  • 2/3 cup chopped young coconut meat (or grated coconut)

Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.

Asian food recipe plenty more broccolini edamame eat with tom 1316


Trim the tips off green beans.
Asian food recipe plenty more broccolini edamame eat with tom 1315


Trim bottoms of broccolini.
Asian food recipe plenty more broccolini edamame eat with tom 1322


Dice Onions
Asian food recipe plenty more broccolini edamame eat with tom 1325


Roughly chop cilantro.
Asian food recipe plenty more broccolini edamame eat with tom 1324


Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
Broccolini green beans plenty more recipe


Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
Asian Asian green bean recipe coconut broccolini edamame eat with tom


Put on cut-resistant gloves. With a large chef’s knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the coconut water.
how to cut open young coconut


Remove top of coconut. Dump coconut water into a glass and enjoy.

Asian green bean recipe coconut broccolini edamame eat with tom


Use a spoon to remove the coconut meat. Roughly chop and set aside.

Asian food recipe plenty more broccolini edamame eat with tom 1321


In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
Asian green bean recipe coconut broccolini edamame eat with tom


Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
Asian food recipe plenty more broccolini edamame eat with tom 1327


Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
Asian green bean recipe coconut broccolini edamame eat with tom


Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
Asian food recipe plenty more broccolini edamame eat with tom 1330


Add coconut, cilantro and lime juice to finish. Stir gently to combine.
Asian green bean recipe coconut broccolini edamame eat with tom


Let’s Eat!

Asian green bean recipe coconut broccolini edamame eat with tom

Asian Inspired Broccolini Recipe, Edamame, Coconut
 
Tangy, fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
  • 12 oz Broccolini
  • ½ lb trimmed green beans
  • 1½ cups shelled frozen edamame (soy beans)
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2½ tsp mustard seeds
  • 1 handful Kaffir Lime leaves (10-15)
  • 3 bay leaves (optional)
  • 3 whole dried chilis
  • zest of one lime
  • juice of one lime
  • 1 cup cilantro (1/2 bunch)
  • ⅔ cup chopped young coconut meat (or grated coconut)
Instructions
  1. Yotam Otteolenghi's Plenty More Recipe Adaptation for Broccolini and Edamame Salad
  2. Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.
  3. Trim the tips off green beans.
  4. Trim bottoms of broccolini.
  5. Dice Onions
  6. Roughly chop cilantro.
  7. Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
  8. Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
  9. Put on cut-resistant gloves. With a large chef's knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the milk.
  10. Remove top of coconut. Dump milk into a glass and enjoy.
  11. Use a spoon to remove the coconut meat. Roughly chop and set aside.
  12. In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
  13. Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
  14. Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
  15. Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
  16. Add coconut, cilantro and lime juice to finish. Stir gently to combine and
  17. Let’s Eat!
 

 

View Post

Quinoa, Black Beans, Cucumber and Avocado with Eggs Recipe

In Gluten-Free, Great Left-Overs, Lunch, Recipe, Side Dishes, Vegetables by Tom4 Comments

Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch


Quinoa Recipe for a quick lunch or hearty side dish


This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness. The combination of the vinegar, limes and cilantro creates a wonderful freshness that reinvigorates your soul through your daily grind.You never know, a great idea might even hit you over the head after lunch when you are NOT a wandering zombie in an afternoon coma…

Lunch is often a “human maintenance” meal for me. This translates to: I need food that fuels me through the rest of the crazy day, without leaving me ravenous or sleepy an hour later. Since I love to eat, it also kills me to just grab some junk food and call it okay. So I have been on a quest to find a lunch “supplement” that is filling, enjoyable, and healthy.

This recipe evolved from a bean and quinoa salad dish that my mom regularly makes at home. From that inspiration, I added some avocado and eggs to make it a little more savory and substantial enough to call it a meal.  Without the eggs, it can also be a great side dish.

how to cook quinoa food blog recipe

I like to use organic dried black beans cooked via the pressure cooking method, but you can use canned ones. I recommend spending the additional nickel and grabbing the organic ones if available. The organic version will have fewer preservatives and I usually feel less “musical” after the meal. Even if the upgraded beans are a couple bucks, you are nowhere near the cost of a cheeseburger! Treat yourself!

This is a great meal to partially prepare ahead of time, especially the beans and quinoa. I like to make a large batch of beans and quinoa, and store them (separately) in left-over containers in my fridge. They last for about a week without getting funky. With these prepped, you can pull together all kinds of healthy meals on the quick (and cheap).


Quinoa Recipe with Eggs for Lunch


Ingredients

  • 1/2 cup quinoa
  • 1 1/2 cup water
  • 3 cucumbers
  • 2 cups cooked black beans (or 1-15 oz can)
  • 1/2 bunch cilantro
  • juice of 1 lime
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 eggs (per serving

1. Rinse quinoa thoroughly. Place quinoa and water into a saucepan over medium-high heat.Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch


2. Bring to boil, cover and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, or until the quinoa is soft and the water has been absorbed. The grain will have funny white rings that appear when finished.Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch


3. Cook black beans via pressure cooking method or long slow, or “Open the Can”. Drain and rinse beans thoroughly. A good rinse will make for the most appealing salad.

For a timetable and detailed instructions on how to cook dried beans, check out this Eat with Tom Post.

Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch


4. Peel the cucumbers and dice into 1/2 inch pieces.

peel cucumbers with kyocera ceramic peeler


5. Cut the avocado in half, remove the seed and cut in half again (fourths). Pull back the rigid skin from the point and remove. Cut into pieces similar to the cucumbers, about 1/2 inch. A rather firm avocado will produce the best results because it will hold together when mixing.

Love avocados?  Hop over and check out the Limey Avocado and Grape Tomato recipe.

Avocado Black Beans Cilantro


6. Rinse Cilantro and finely chop.

Wustof Knives - Chef knife techniques


7. Add beans, quinoa, cucumbers, avocados and cilantro to a large mixing bowl. Wait to stir…

Chop cucumbers - Simple Black bean and Quinoa recipe


8. Add red wine vinegar, oil, lime juice salt and pepper to vegetables.

Red wine vinegar - Lime juice for fresh flavor


9. Stir gently to combine.

Healthy eating on the cheap - Salad with an egg


10. Fry a few eggs for each portion. Two or three usually does the trick for me. A runny yolk will make for the most rich experience. Add eggs to each plate.
How to cook eggs with gooey center


Let’s Eat!

quinoa recipes easy at home method

 

Quinoa, Black Beans, Cucumber and Avocado with Eggs
 
This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness.
Author:
Recipe type: Side Dish / Lunch
Cuisine: American
Serves: 4
Ingredients
  • ½ cup quinoa
  • 1½ cup water
  • 3 cucumbers
  • 2 cups cooked black beans (or 1-15 oz can)
  • ½ bunch cilantro
  • juice of 1 lime
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • pepper to taste
  • 2 eggs (per serving)
Instructions
  1. Rinse quinoa thoroughly. Place quinoa and water into a saucepan over medium-high heat.
  2. Bring to boil, cover and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, or until the quinoa is soft and the water has been absorbed. The grain will have funny white rings that appear when finished.
  3. Cook black beans via pressure cooking method or long slow, or "Open the Can". Drain and rinse beans thoroughly. A good rinse will make for the most appealing salad.
  4. Peel the cucumbers and dice into ½ inch pieces.
  5. Cut the avocado in half, remove the seed and cut in half again (fourths). Pull back the rigid skin from the point and remove. Cut into pieces similar to the cucumbers, about ½ inch. A rather firm avocado will produce the best results because it will hold together when mixing.
  6. Rinse Cilantro and finely chop.
  7. Add beans, quinoa, cucumbers, avocados and cilantro to a large mixing bowl. Wait to stir...
  8. Add red wine vinegar, oil, lime juice salt and pepper to vegetables.
  9. Stir gently to combine.
  10. Fry a few eggs for each portion. Two or three usually does the trick for me. A runny yolk will make for the most rich experience. Add eggs to each plate.
  11. Let's Eat!
View Post

Chorizo Recipe – How to Make Pork Sausage

In Breakfast, Dinner, Lunch, Paleo Friendly, Party Food, Recipe, Techniques by Tom2 Comments

How to make Chorizo Recipes


A wise man once said: “When life gives you big ole pork butts, make Chorizo sausage”


Here we turn our pork butt into Chorizo, a dynamic and delicious team player in the kitchen. This sausage brings a strong spicy and rich flavor to any dish. (Check out the Seafood Stew!) Chorizo can also stand on its own, I’ll even throw a link on the grill and top it with some ketchup. Shoot, Chorizo can even take the lead on your next conference call, really just a great team player…

When picking out your next piece of butt, choose a nice big one with plenty of marbling. Good fat content is paramount to a successful sausage. Or if your local grocery does not have whole butts, grab a large pack of pork steaks, it is the same meat.

All spices from our local shop The Spice House in Old Town

We shot this recipe when my parents were visiting and my Dad Jerry is the true sausage aficionado who got me started with this whole idea. I like to be a conscious eater, and sausage is terribly hard to find without NASTY chemicals. Soooo I am learning to make it at home without the monster toxins!  Additionally you know that the ingredients include good quality meat with the proper fat content (approximately 20% with a pork butt), compared to store-bought sausages that can go as high as 50% fat!

Making Sausage at home is a bit of a project, but it saves super well and you will love spicing up all kinds of dishes with a bit of sausage. Add a bit of chorizo to Kale and Eggs or a frittata to give it a uniquely Spanish taste.  Also you can simply poach these sausages in fry pan with a bit of water or pan fry to an internal temp of 165F for a quick lunch.


The Tools for Sausage Making


Kitchener Sausage Stuffer - Harbor Freight Meat Grinder ReviewYou need a few tools for this project, but seriously, you can afford these! The grinder is $50 and the stuffer is $100. Combined, about equal to the price of a pair of decent dress shoes. Of course you could get it done with the KitchenAid Grinder Meat Grinder attachment, but you likely won’t have as much fun. Believe me, I was bit skeptical on this investment, but I am diggin’ it now!

Electric Meat Grinder
Harbor Freight grinder is a great cheap grinder for the foodie. It is perfectly capable of grinding any meats without bones. It is a simple,  small and light enough to easily put away. It seems that this grinder will run for quite a while as long as you do not feed it rock solid frozen meat.

Although the grinder can stuff your casings it can be a real mess and take a long time to stuff and clean up. A true stuffer is a key tool for success.

Kitchener 5-Lb. Stainless Steel Sausage Stuffer
At $100, this is the least expensive route to a great sausage stuffing experience. The tool is finely manufactured and works great. The speed that you force the meat through the tube can be finely adjusted. The ability to control all that raw meat moving around your kitchen will go a long way toward enjoying your sausage making experience and keeping your food prep safe.


Chorizo Homemade Sausage Recipe and Stuffing Tutorial


Ingredients

  • 2 tablespoons salt
  • 1/2 cup vinegar
  • 2 1/2 tablespoons paprika
  • 1 tablespoon New Mexican chile
  • 1 tablespoon Ancho chili ground
  • 1 tablespoon Aleppo chili ground
  • 1/2 tablespoon oregano
  • One and a half tablespoon crushed garlic
  • 1/2 cup water
  • 5 pounds pork butt

1. De-bone the pork butt with a boning knife or very sharp paring knife. BE CAREFUL!

How to de-bone a pork butt - Eat with Tom Food Blog


2. Slice the resulting roasts into 1 to 1.5 inch slices. Chunk up these slices to end up with about 1 inch pieces. Don’t make them too big or they might not fit down the grinder chute.

How to make homemade sausage - Homesteading


3. Arrange the cut pieces in a single layer on a parchment lined cookie sheet. Put into freezer for 30-45 minutes. You are looking for a firm, but not rock hard freeze on the meat. This will give you the best grind and deliciously cut fat! If you get impatient and grind before it is nice and cold, the meat will get gooey…

4. Prepare the grinder with a fine blade and get a container ready to catch your beautiful ground meat.

Food Culture - Sausage Making - Artisan Skills


5. Remove the meat from the freezer and begin to grind immediately.

Food Culture - Sausage Making - Artisan Skills


6. Prepare the spice mixture. Add all spices, vinegar and water to a bowl and stir to combine.

Lets make sausage - Home made recipe


7. Add spice mixture to ground meat and knead it in. It’s going to be cold!! We used plastic gloves due to the intense color of the chorizo spices. Worth considering, but not absolutely necessary.

How to combine ground pork with chorizo spice - Cooking with Tom Schmidt


8. Knead until the sausage becomes rather sticky. The salt and vinegar cause a bit of a reaction in the meat to stiffen it up. The common test is to take some in the palm of your hand and if does not fall, you are good!

9. Cover and put Chorizo into the refrigerator until ready to freeze or stuff into casings.  Be careful to keep the meat cold to prevent any food borne illness issues!

Knead the seasonings into Chorizo - if sticky its done


Prepare Pork Casings


1. Remove 2 casings from the salt-water packed batch. Place into a plastic container of cold water and allow to soak for a few minutes.

2. Fill a second container with fresh water and set both in sink.

Chorizo Illustrated recipe - Mexican Eggs


3. Find the end of one casing. Turn on the faucet with a very slow stream of water. Allow some to enter the open end of the casing, about 1/2 cup or so, and turn off water. Ensure run-off (water missing the casing) does not flow into the containers. This will cause a knot!

5. Allow the rinsed casings to soak for about an hour prior to use.

4. Hold the casing in both hands to cradle the water in the middle. Seal the edges between your fingers and allow the water to wash back and forth a few times to clean out the casing. Continue by allowing the water to flow to the next section, and repeat the washing until the entire length has been rinsed. Let the clean side the casing fall into the fresh water container. Repeat so that interior of each casing is rinsed twice.

Rinse the salt off the pork casing to prepare for stuffing


Stuff the Sausage


1. Prepare the stuffing area. You will want a decent sized counter top that can get a little wet. Attach stuffer pressing base to countertop with hand clamps or A-clamps.

2. Remove canister from stuffer and attach the medium sized plastic stuffing tube. Pack canister with raw sausage meat by making softball sized balls of sausage and pressing them into the container. Smashing them in helps to extract the air, which can be a hassle later on.

Harbor Freight Meat Grinder - Equipment Review


3. Return the canister to the pressing base. Turn the pressing crank until the sausage appears at the edge of the stuffing tube.

4. Coat the stuffing tube with about 1 tablespoon of olive oil.

5. Load rinsed pork casings onto the stuffing tube. The best trick here is to catch about a tablespoon of water in the end of the casing that will go onto the tube. This will help to lubricate it while loading. Try to keep the casing from twisting while loading or you may end up with a knot! Be sure to keep the casing wet or it could stick to the tube.

Harbor Freight Meat Grinder - Equipment Review


6. Once the entire length of casing is loaded, begin the stuffing process by slowly turning the press. This is easiest done with two people: one to run the press and the second to guide the meat into the casing.

7. Gently pull the casing along with the meat allowing it fill the casing, but not too tight. Splash a bit of water on your work surface and the finished sausage will move around with ease. As the casing is filled, give the finished sausage a little spin to create a large spiral.

Harbor Freight Meat Grinder - Equipment Review


8. Depending on the length of your casings, you may need to re-load. No worries, we will be chopping them into links soon.

Chorizo sausage Spiral - Pork recipe


9. After all sausage has been packed into the casing, inspect for air pockets. Use a simple pin to release any bubbles.

Homemade Sausage Links for the Grill - Chicago Food Blog


10. Now we are ready to create links! Beginning at the end of the spiral, section off your link by gently pinching the preferred size. While holding the ends of the link in both hands, give it a quick spin clockwise for 3 revolutions.

11. Repeat with the second link, although spin it counter-clockwise (just the opposite of the previous one…) to section off. Feel free to cut the links with a sharp knife any time now.

Recipe for Chorizo Link Sausage


12. Repeat untill all links are formed. Trim links apart.

13. For storage: Arrange onto a parchment-lined cookie sheet so that the links are not touching. Return to the freezer for 1 hour. This pre-freeze creates individually frozen links that freeze well and do not stick to each other.

14. Pack pre-frozen links into gallon or quart sized bags depending on your needs.

Let’s Eat!

Mexican Chorizo Recipes - Pork Sausage Links grinding

 

Chorizo Recipe - How to Make Pork Sausage
 
A wise man once said: "When life gives you big ole pork butts, make Chorizo sausage"
Author:
Recipe type: Sausage
Cuisine: Spanish
Serves: 20 links
Ingredients
  • 2 tablespoons salt
  • ½ cup vinegar
  • 2½ tablespoons paprika
  • 1 tablespoon New Mexican chile
  • 1 tablespoon Ancho chili ground
  • 1 tablespoon Aleppo chili ground
  • ½ tablespoon oregano
  • One and a half tablespoon crushed garlic
  • ½ cup water
  • 5 pounds pork butt
Instructions
Make the Chorizo
  1. De-bone the pork butt with a boning knife or very sharp paring knife. BE CAREFUL!
  2. Slice the resulting roasts into 1 to 1.5 inch slices. Chunk up these slices to end up with about 1 inch pieces. Don’t make them too big or they might not fit down the grinder chute.
  3. Arrange the cut pieces in a single layer on a parchment lined cookie sheet. Put into freezer for 30-45 minutes. You are looking for a firm, but not rock hard freeze on the meat. This will give you the best grind and deliciously cut fat! If you get impatient and grind before it is nice and cold, the meat will get gooey…
  4. Prepare the grinder with a fine blade and get a container ready to catch your beautiful ground meat.
  5. Remove the meat from the freezer and begin to grind immediately.
  6. Prepare the spice mixture. Add all spices, vinegar and water to a bowl and stir to combine.
  7. Add spice mixture to ground meat and knead it in. It’s going to be cold!! We used plastic gloves due to the intense color of the chorizo spices. Worth considering, but not absolutely necessary.
  8. Knead until the sausage becomes rather sticky. The salt and vinegar cause a bit of a reaction in the meat to stiffen it up. The common test is to take some in the palm of your hand and if does not fall, you are good!
  9. Cover and put Chorizo into the refrigerator until ready to freeze or stuff into casings. Be careful to keep the meat cold to prevent any foodborne illness issues!
Prepare Pork Casings
  1. Remove 2 casings from the salt-water packed batch. Place into a plastic container of cold water and allow to soak for a few minutes.
Fill a second container with fresh water and set both in sink.
  2. Find the end of one casing. Turn on the faucet with a very slow stream of water. Allow some to enter the open end of the casing, about ½ cup or so, and turn off water. Ensure run-off (water missing the casing) does not flow into the containers. This will cause a knot!
Hold the casing in both hands to cradle the water in the middle. Seal the edges between your fingers and allow the water to wash back and forth a few times to clean out the casing. Continue by allowing the water to flow to the next section, and repeat the washing until the entire length has been rinsed. Let the clean side the casing fall into the fresh water container. Repeat so that interior of each casing is rinsed twice.
Allow the rinsed casings to soak for about an hour prior to use.
Stuff the Sausage
  1. Prepare the stuffing area. You will want a decent sized counter top that can get a little wet. Attach stuffer pressing base to countertop with hand clamps or A-clamps.
  2. Remove canister from stuffer and attach the medium sized plastic stuffing tube. Pack canister with raw sausage meat by making softball sized balls of sausage and pressing them into the container. Smashing them in helps to extract the air, which can be a hassle later on.
  3. Return the canister to the pressing base. Turn the pressing crank until the sausage appears at the edge of the stuffing tube.
Coat the stuffing tube with about 1 tablespoon of olive oil. Load rinsed pork casings onto the stuffing tube. The best trick here is to catch about a tablespoon of water in the end of the casing that will go onto the tube. This will help to lubricate it while loading. Try to keep the casing from twisting while loading or you may end up with a knot! Be sure to keep the casing wet or it could stick to the tube.
Once the entire length of casing is loaded, begin the stuffing process by slowly turning the press. This is easiest done with two people: one to run the press and the second to guide the meat into the casing.
  4. Gently pull the casing along with the meat allowing it fill the casing, but not too tight. Splash a bit of water on your work surface and the finished sausage will move around with ease. As the casing is filled, give the finished sausage a little spin to create a large spiral.
  5. Depending on the length of your casings, you may need to re-load. No worries, we will be chopping them into links soon.
  6. After all sausage has been packed into the casing, inspect for air pockets. Use a simple pin to release any bubbles.
  7. Now we are ready to create links! Beginning at the end of the spiral, section off your link by gently pinching the preferred size. While holding the ends of the link in both hands, give it a quick spin clockwise for 3 revolutions.
  8. Repeat with the second link, although spin it counter-clockwise (just the opposite of the previous one…) to section off. Feel free to cut the links with a sharp knife any time now.
  9. Repeat until all links are formed. Trim links apart.
For storage
  1. Arrange onto a parchment-lined cookie sheet so that the links are not touching. Return to the freezer for 1 hour. This pre-freeze creates individually frozen links that freeze well and do not stick to each other.
Pack pre-frozen links into gallon or quart sized bags depending on your needs.
  2. Let’s Eat!