Culinary Creations

cross-posted from: https://sh.itjust.works/post/105582

Here's an ode to crispy oven roasted beans and chickpeas. If you take pretty much any cooked pulse, toss it in flavours, and bake it, you can make them into crunchy little flavour nuggets to sprinkle on salads, in wraps, eat straight up, put in idk your breakfast cereal or whatever. I'm not your dad, you can decide. It's a great trick and I don't hear enough about people doing it. Did you know it also works with quinoa, giving it a light crispiness almost like puffed rice?

Sample recipe off the top of my head:

• 1 cup cooked black beans
• ~1 tbsp olive oil
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 2 tsp granulated onion

Toss together until well coated.
Line a baking sheet with parchment paper.
Spread beans out on parchment paper.
Bake for 45 minutes at 400f or until beans have split open like teeny baked potatoes. give em more time to make them crunchier.

Anyone else addicted to these? My wife thinks I'm going a bit overboard when I mix them into refries but yo dawg, we heard you like beans so...

cross-posted from: https://lemmy.world/post/142240

Ingredients:

• 2 x Chicken Breasts
• 3 x Mangoes
• 1 x Can of chipotle peppers in adobo sauce (in Mexican/international food aisle)
• 2 x Limes
• 1 Tsp Lemon Pepper
• 1 Tsp Salt
• 4oz Light Sour Cream
• 1 x Onion
• 1 x Green Bell Pepper
• 1 x Can of Rotel
• ¾ Cup of Frozen Corn
• 3 x Small Avocados or 2 x Large Haas Avocados(just short of ripe is ideal)
• 1 dozen flour tortillas or 20 corn tortillas (Either works, just depends on taste preference)
• 1 Bag of white Mexican cheese

Steps:

1. Preheat oven to 350 degrees F. Boil Chicken. If Chicken is frozen, place in water as it warms up. Cook 20-25 minutes if frozen, 15-20 if defrosted.

2. While chicken is defrosting, prepare sauce. Cut mangoes up over medium sauce pan, allowing excess juice to drain into sauce pan. Pulp mango into sauce pan. Remove chipotle peppers from can, chopping into fine chunks.

3. Add sauce from can and diced chipotles to sauce pan. Squeeze limes into sauce pan, and add Lemon Pepper and Salt. Simmer this combination on medium for about 10 minutes.

4. Add Sour Cream to sauce, continue to simmer on low until rest of ingredients are ready.

5. Dice the onion and the bell pepper. Place in fry pan with a small amount of oil to prevent sticking. Cook until browned. Dump browned onion and bell peppers in large mixing bowl. Once chicken is done cooking, shred the chicken and place in the large mixing bowl with the browned onion and bell peppers. Usually, I shred the chicken by taking two forks, and tearing it apart.

6. Skin and Dice the avacados into medium sized chunks. Add avocados, frozen corn, and rotel to large mixing bowl. Heat from chicken, onions, and peppers will defrost corn. Mix the contents of the bowl with a spoon until all ingriedients are evenly spread throughout.

7. Take a 13x9 baking pan. Place a couple of spoonfulls of sauce into the bottom to coat.

8. To form the enchiladas, take a tortilla, and fill with a couple of spoonfulls of the stuffing mixture from the large mixing bowl. Sprinkle a liberal helping of Mexican cheese, then roll the tortilla shut and place in the 13x9 pan. Repeat until pan is full.

9. Take any remaining stuffing and sprinkle in pan on top of the tortillas. A lot of the times corn and onions will be the main remainder, so this gets that all in the pan.

10. Pour remaining sauce over the rolled tortillas in the pan. Finish off by sprinkling any remaining cheese over the top.

11. Cook in oven at 350 for 20 minutes. Remove when sauce is bubbly and cheese is melted.

Brad is back on the YouTubes

Chicken Milanese is a simple dish that makes chicken breasts seem positively lavish. Similar to Italian veal Milanese, this classic dish pairs hot and crispy breaded chicken with a cool and lemony salad. The recipe takes a little preparation, but the execution is easy: Pound lean chicken breasts until thin, bread them, then pan-fry until the bread crumbs are golden; the crust ensures that the chicken stays moist. While not traditional, this version adds onion powder, garlic powder and grated Parmesan to the breading. Experiment by adding spices, nuts and seeds to the bread crumbs, and cooked or raw fruits and vegetables to the greens. A swipe of mayonnaise on the plate? Unnecessary but sublime.

Ingredients
Yield:4 servings

• 1teaspoon onion powder
• 1teaspoon garlic powder
• Kosher salt (such as Diamond Crystal) and black pepper
• 2boneless, skinless chicken breasts (about 10 ounces each)
• ½cup all-purpose flour
• 2large eggs, beaten
• 1¼cups panko bread crumbs
• ½cup finely grated Parmesan plus ½ cup shaved Parmesan
• About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad
• 1tablespoon fresh lemon juice, plus lemon wedges for serving
• 5ounces arugula (about 5 packed cups)
• 1cup cherry tomatoes (optional), halved

Preparation

Step 1

• Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.

Step 2

• Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.

Step 3

• Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)

Step 4

• In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.

Step 5

• While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.

Step 6

• Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.

https://cooking.nytimes.com/recipes/1024229-chicken-milanese

cross-posted from: https://lemmy.world/post/77927

Romanesco Broccoli is my favorite vegetable. I could eat in a soup everyday and never get tired of it.

What are your favorites? OR foods that you can't stand?

I'm skeptical, but the technique looks very simple, quick, and easy for a lower effort meal.

This was cooked from frozen in the over at 200F for 75min before taking a butane torch to finish. It wasn't the best cut (low end of Choice) so I wanted to experiment. I was very pleased with the result.

Swiss Chard was sauteed with green onion and garlic after being blanched in unsalted water.

I have some bison steaks but would love some interesting pairings to make them. I know usually something sweet is paired but am looking for any particular way to prepare some fruits or any other combination to make with the meat. Thanks!

I accidentally grew some mustard greens this spring. Wilted in some homemade chicken broth, they made for an excellent pairing with some brown rice, a bit of tamari soy sauce, and rice vinegar.

A simple but fulfilling lunch.

Food is a deeply social and it cuts both ways. From deepening cultural and community bonds to entrenching unhealthy habits, food influences us greatly.