6 Easy Recipes Worth Shaking a Stick At
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Food on a stick, it's a neat trick
Steak and Cheese on a Stick
What do chicken, peanut butter, steak and cheese, and swordfish all have in common? The answer is: absolutely nothing. Oh wait, there is one thing — they can all be put on a stick. That's right, this week's Recipe SWAT Team theme is food on a stick. (Now breathe a collective sigh of relief. We were not going to put them into a blender.)
Click here to see 6 Recipes Worth Shaking a Stick At Slideshow
Yes, the title of this story may be ended on a preposition, but that doesn't change the deliciousness of the recipes created for this week's roundup. Here are some highlights:
- Check out my very own Swordfish Spiedini — they sound super fancy but are actually quick, easy, and delicious.
- Grilling season is slowly making a comeback, and this recipe for Thai Tofu on Lemongrass Skewers by Rachel Rappaport, author of the blog Coconut & Lime and member of our Culinary Content Network, is an excellent option that happens to be vegetarian.
- Dessert on a stick is happening this week, thanks to Nathan Cyphert's Peanut Butter Marshmallow Puppies on a Stick Recipe. Whew, that's a mouthful.
But the winning prize this week had to go to Tyler Sullivan, who created a delicious recipe for Mini Steak and Cheese on a Stick. Congratulations!
All of the recipes featured here can be made at home for about $22 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
6 Easy Raw Food Recipes to Try
Yes, I&rsquoll admit that the ingredient list for this recipe seems rather long, but trust me, it&rsquos worth it. Everything comes together surprisingly fast and if you&rsquore really pressed for time, just make what you can (the salsa recipe is on the next page). The important thing to try here is the Walnut Taco Mix, because even if you don&rsquot get around to the other stuff, you will be blown away by how tasty and satisfying it is.
Walnut Taco Mix
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. extra virgin olive oil
1. Put all ingredients in a food processor and pulse just to mix. Don&rsquot over-blend, or you will end up with walnut butter!
Cashew &ldquoSour Cream&rdquo
1 tsp. apple cider vinegar
1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
Apple Cider Sticky Buns
You will need at least 2 days to make these but I promise they’re worth the time.
½ recipe (21 ounces/600 grams) Master Brioche Dough (see accompanying recipe)
1 cup (240 grams) apple cider
¼ teaspoon grated orange zest
Big pinch of ground cloves
Big pinch of ground ginger
Big pinch of freshly grated nutmeg
Big pinch of ground allspice
2 Granny Smith apples, peeled, cored, and chopped into ½-inch pieces (about 2 1 /3 cups)
1½ sticks (170 grams) unsalted butter
1½ cups (330 grams) firmly packed light brown sugar, divided
¼ cup (50 grams) superfine sugar
1 /8 teaspoon ground cinnamon
Mix the brioche dough and let it proof for 6 hours, or up to overnight, in the refrigerator.
In a small saucepan, heat the cider, orange zest, cloves, ginger, nutmeg, and allspice to just under a boil. Let the cider simmer for about 10 minutes, until it reduces to about ½ cup. Turn the heat off and add the apples to the reduced cider, then let cool to room temperature. Set a sieve over a bowl and drain the apples set the apples and cider aside separately.
Place the butter in a medium saucepan and add 1¼ cups (275 grams) of the brown sugar. Heat over medium-high heat, stirring occasionally, until the sugar melts and starts to boil, about 3 minutes (it will look a bit like lava). Whisk in the cider, honey, cream, and salt until thoroughly combined. Remove the mixture from the heat and let cool to room temperature. (At this point, it can be stored in an airtight container in the fridge for up to 5 days.)
Joanne Chang’s new cookbook, “Pastry Love: A Baker’s Journal of Favorite Recipes,” is being published next week.
Generously flour the work surface. Remove the brioche dough from the fridge, unwrap it, and place it on the work surface. Roll out the dough into a 12-by-12-inch square. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. In a small bowl, stir together the remaining ¼ cup (55 grams) brown sugar, superfine sugar, and cinnamon. Sprinkle this mixture evenly over the entire surface of the brioche dough square. Scatter the apples evenly on top of the cinnamon sugar.
Starting from the top of the square and working your way down, roll the brioche dough toward you like a jelly roll until the entire sheet is rolled up. Roll tightly so you have a nice round spiral. Trim off about ¼ inch from both ends of the roll to even it out.
Using a sharp chef’s knife, cut the roll crosswise into 8 equal pieces, each about 1½ inches wide. (Note: At this point the unbaked buns can be transferred to a baking sheet or flat plate and frozen, then transferred to a plastic freezer bag and kept frozen for up to a week. When you’re ready to bake the buns, place them on a flat plate, cover with plastic, and let them thaw in the refrigerator overnight or at room temperature for 2 to 3 hours then proceed as directed.)
Pour the apple cider mixture into a 9-by-13-inch baking pan. Place the buns in the pan, evenly spaced. Cover the pan with plastic wrap and let the buns proof at room temperature for about 2 hours, until the dough is puffy, pillowy, and soft, and the buns are touching.
Preheat the oven to 350 degrees and position a rack in the middle. Bake the buns for 30 to 40 minutes, rotating the baking pan midway, until golden brown on the tops and sides I lift a middle bun partway and give it a poke to make sure the dough is baked through. Remove from the oven and let cool in the pan for 20 to 30 minutes.
Invert the buns one at a time onto a serving platter and spoon any extra goo left in the pan on top. Serve warm.
Sticky buns are best served right away, or within 4 hours of baking, but can be stored in an airtight container at room temperature for a day. Warm them in a 300 degree oven for 6 to 8 minutes before serving.
10 Healthy and Easy Blender Recipes
Trying to beat the bulge around this time of year? With bikini season beckoning, why not give these 10 healthy blender recipes a try and get yourself off to a great start. They&rsquore quick and easy, with just a handful of good-for-you ingredients, and taste so good you&rsquod be forgiven for thinking you were indulging in hedonistic treats! Whether you&rsquore an expert cook or just looking toward a healthier lifestyle, a good-quality smoothie that fills you is fast becoming an essential, time-saving meal.
1. Classic Strawberry Banana Smoothie
A classic combination that won&rsquot let you down!
2 cups frozen strawberries
1 fresh banana, peeled
1 cup milk (or try almond milk)
1 cup ice
Optional: 1 tablespoon honey to sweeten
Add all ingredients inside a blender, and blend until combined.
2. Dairy-free Yoghurt
by Melissa Thomas
A fantastic alternative &lsquoyoghurt&rsquo that is the perfect accompaniment to crunchy granola clusters or muesli.
1/2 cup chilled coconut cream
Few drops vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2-3 strawberries (or other berries/soft fruit of your choice)
Optional: 1 teaspoon date paste or raw honey to sweeten
Pulse the strawberries in a blender to crush them. Add the rest of the ingredients and blend for about 30 seconds.
3. Green Smoothie Bowl
by Kyla Steenveld
The humble smoothie&hellip only better !
1 frozen banana (cut into pieces before freezing)
A handful of spinach
1-2 baby marrows
1/4 cucumber (depending on size)
2 tablespoons linseeds
1/2 cup coconut water
1/2 cup water
Optional: 2 tablespoons vegan protein powder, or 1 teaspoon glutamine
Blend all ingredients together until smooth. If the consistency is a bit thick, add water or if too liquid, add more linseeds. Serve as a smoothie bowl with some kiwi slices and seeds sprinkled on top.
4. Beet Bang
by Elan Lohmann, founder of Sleek Geek
Bangin&rsquo beets are a right old treat!
2 small raw beetroots
1 small apple
1 tablespoon ginger
Blend all ingredients together until desired consistency is reached.
5. Basil Pesto
2 cloves garlic
Salt / pepper
Place everything in your blender and blend for 30 seconds.
6. Avo Bliss
by Elan Lohmann, founder of Sleek Geek
Greens are a go! Get them in with this deliciously nutritious recipe.
1 1/4 cups cold unsweetened almond milk or coconut milk
1 ripe avocado
1 ripe banana
1/2 large or 1 small stalk celery, chopped
2 cups lightly packed kale leaves or spinach
A few slices of fresh ginger
Add all the ingredients to a blender. Pulse until well combined.
7. Summer Thyme
by Tim Spence of Orchard on Long
Keep it fresh and light with this simple combo.
200ml coconut water
1/3 cup strawberries
1/2 teaspoon thyme
1/2 cup ice
Blend all ingredients together until smooth.
8. Chicken and Coconut Milk Soup
by Riana du Plessis
Versatile, a great use of leftover chicken and simple to prepare.
400ml coconut milk
2 heaped cups cooked chicken strips
Pinch of fresh rosemary
Salt and pepper to taste
1/2 onion, chopped
1/4 cup diced bacon
2 teaspoons fresh garlic, minced
Blend ingredients until smooth. Fry topping ingredients in coconut oil, add to the soup and mix until just combined.
Optional: soup can be heated after blending for a wintry delight.
9. Miso and Sea Vegetable Broth
by Natalie Reid from Easy Living Food
Dress up this comforting broth with optional additions such as chilli sauce or oil, fresh ginger slices or juice, lemon juice, fresh coriander, thinly sliced spring onion or spiralized vegetables.
2 cups hot water
3 tablespoons miso
10-20g sea vegetables cut into thin strips or noodles
Let the sea vegetables stand in hot water for 10 minutes.
Remove vegetables, pour the water into a blender and blend with the miso.
Place the sea vegetables into a warmed bowl and pour the soup over.
10. Summer Greens
by Tim Spence of Orchard on Long
Refreshing and nourishing, this is a perfect sundowner on a hot summer&rsquos evening.
1 tablespoon acai berries
1 large kale leaf
1 large spinach leaf
200ml coconut water
1/2 cup ice
Add all ingredients into a blender, and pulse until combined.
Also, don&rsquot forget to follow us on Twitter, like us on Facebook, join our Google+ circle and check out our Pinterest boards for updates. Not to mention, subscribe to our newsletter to keep up to date with what's hip and happening in our pretty city.
- 1 whole pork tenderloin
- 6 (6 inch) bamboo skewers
- salt and freshly ground black pepper to taste
- dried thyme to taste
- 1 pinch cayenne pepper, or to taste
- 2 eggs, beaten, or more as needed
- ½ cup all-purpose flour, or as needed
- ½ cup panko bread crumbs, or as needed
- 2 cups vegetable oil, or as needed
Cut tenderloin into three sections the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate let rest 5 minutes. Season with salt.
11 Mardi Gras Drinks to Get the Good Times Rolling
Mardi Gras is basically one big party, and what’s a party without drinks? To properly celebrate the carnival season, we came up with a couple Mardi Gras cocktail recipes inspired by New Orleans, and rounded up some old favorites to complete the cocktail krewe. Whether you’re hosting a Mardi Gras party or just enjoying some thematic Fat Tuesday recipes at home, any of these New Orleans drinks are perfect complements for the occasion.
Of course, you don’t want to toss them back on an empty stomach, so get our Mardi Gras recipes to go along with, from classic jambalaya to good old gumbo—and while homemade paczki may be out of the question, you could try your hand at bananas Foster for dessert. Just, uh, be sure to flambe before you have one too too many of these Fat Tuesday drinks. Or be safe (and still New Orleans-appropriate) and stick to bread pudding.
Or plan ahead and order some authentic New Orleans food online for the occasion!
A classic New Orleans cocktail, the Hurricane gets a festive makeover in this purple version. Top it off with green and gold sprinkles for the classic tri-color combo representing justice, faith, and power (also seen icing the traditional Mardi Gras king cake). For even more fun, try our Hurricane Jello Shot recipe too.
- 1/2 ounce Cointreau
- 1 ounce white rum
- 1/2 ounce blue Curacao
- 1/2 ounce grenadine
- 2 cups ice
- maraschino cherry, to garnish
- gold and/or green sprinkles, to garnish
1. Place first five ingredients in a blender and puree until slushy.
2. Pour into a highball glass and garnish with sprinkles and a maraschino cherry.
The Mardi Gras Cocktail
With bright, fruity flavors and plenty of rum, this is basically a party in a glass—just the thing for Mardi Gras!
- 2 ounces orange juice
- 2 ounces pineapple liqueur
- 1 ounce maraschino syrup
- 2 ounces dark rum
- orange wheels, to garnish
- maraschino cherry, to garnish
1. Dry shake first four ingredients, then strain into a highball glass filled with 1 cup ice.
2. Garnish with fresh orange wheels and a maraschino cherry.
New Orleans is a city with deep French influence on its culture, so consider a classic Parisian cocktail with Champagne to celebrate Mardi Gras.
- 1 1/2 ounces gin
- 1/2 ounce lemon
- 1/2 ounce simple syrup
- 1/2 cup ice
- 3 ounces Champagne
- lemon peel, to garnish
1. Combine first four ingredients in a shaker and shake to chill, then strain into a flute.
2. Top with 3 ounces Champagne and garnish with lemon peel. Laissez les bons temps rouler!
An old New Orleans favorite, the Sazerac is a sophisticated blend of rye, Peychaud’s bitters, and Angostura bitters, with just a touch of sugar and an absinthe rinse to haunt the glass. (If you like a bit more bounce, try our Sazerac Jello Shot recipe.) Get our Sazerac recipe.
Classic Bitters Variety Pack, 3 for $36.94 on Amazon
Buy your bitters together (with another classic brand) and save.
Frozen Pineapple Daiquiri
Drive-through daiquiri shops are so wonderfully New Orleans—we can’t not submit our slushy pineapple version for your Fat Tuesday consideration. It may still be slushy outside where you are, but turn up the heat, sip one of these, and you’ll be transported in no time. Get our Frozen Pineapple Daiquiri recipe.
We’re big fans of using Chartreuse in cocktails, and what better way to jazz up a Sazerac for Mardi Gras? Chocolate bitters don’t hurt, either. Get the Chartreuse Sazerac recipe.
Ramos Gin Fizz
Another classic New Orleans drink, the Ramos Gin Fizz is rich and frothy with egg white and cream, but it gets a lift from fresh lemon and lime juice, floral fragrance from orange blossom water, and a nice kick from gin. (Try our Ramos Gin Fizz Jello Shot recipe too.) Get the Ramos Gin Fizz recipe.
Cortas Orange Blossom Water, $6.86 on Amazon
Add fragrant orange blossom water to all sorts of drinks, desserts, and savory dishes.
If you prefer your gin without the fizz, try this dead-simple cocktail that adds dry vermouth and absinthe (another New Orleans staple) to the mix. Get the Obituary Cocktail recipe.
While this drink is distinctly tropical in nature, zombies do have a special connection with New Orleans, seeing as it has such a rich voodoo tradition. Reason enough to mix one up, besides which—it’s delicious. Get our Zombie Cocktail recipe.
Tableau’s Bananas Foster Cocktail
Speaking of delicious, hello dessert drink of our dreams. This is basically a liquid version of bananas Foster that—bonus!—requires no open flames. (Of course, since it is a Tuesday, you could also make our Bananas Foster Milkshake recipe and skip the rum…up to you.) While this no longer appears to be on the menu at the French Quarter’s Tableau, we’re glad they shared the recipe with us in 2015 so we can still make it at home!
1 1/2 ounces Giffard Banane du Bresil
1 ounce heavy cream
1/2 ounce Bayou Satsuma Rum
6 drops ‘Elemakule Tiki Bitters
Shake all ingredients and strain into a coupe glass rimmed with turbinado sugar. Garnish with a slice of banana cut on the bias.
Giffard Banane Du Bresil Liqueur, $34.99+ on Drizly
An intensely aromatic Cognac-based spirit well worth adding to your bar cart.
Vieux Carré Cocktail
Named after the aforementioned French Quarter, this potent blend of spirits is big on flavor and definitely goes down easy. Get our Vieux Carré Cocktail recipe.
- Season the fish on both sides with salt.
- Place the flour in a flat dish and dredge the fish on both sides, shaking off any excess flour.
- Heat 2 tablespoons of the butter in a large non-stick pan over medium heat until foaming and lightly browned (careful, butter goes from brown to burnt very quickly).
- Working in two batches if necessary, cook the fish, turning once, for about 6 minutes total, until it's nicely browned on both sides and flakes with gentle pressure from your finger. Place a fillet on each of 4 warm plates.
- Add the remaining 2 tablespoons butter, the lemon juice and zest, and parsley to the pan.
- Swirl the pan until the butter is fully melted.
- Divide the sauce among the 4 fillets and serve.
Eat This Tip
We all know that our home cooked meals are better when the ingredients are fresh. But sometimes fresh fish, meat and produce is hard to come by, depending on what part of the world we're currently in. Here are some places to try an get your hands on some fresh ingredients, some may be more accessible than others, and all vary in price, but they'll all be delicious and worth the investment: Try a local farmer's market is there's one in your city or town, Whole Foods does both in person and delivery, Fresh Direct, Amazon Fresh, are two great online delivery services, and Fulton Fish Market, Giovanni's Fish Market, are two markets that do in person and online orders.
Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.
Tips: Every mango lassi recipe you’ll find always has the same list of ingredients. Milk, yogurt, mango, sugar and some crushed ice are always present, though the proportions may differ. To these, I added cardamom extract, saffron (for color) and a pinch of salt to enhance the flavor of the mango.
There’s something magical about mango lassi (Indian-style smoothie). It has the richness of a milkshake without the calories. On top of that, it’s ultra easy to make at home. You don’t have to wait for your next trip to the local Indian restaurant to enjoy a tall glass of mango-ey goodness.
In a mortar and pestle, grind the saffron threads (if used). Add about 1/4 cup of milk and soak for 10 minutes.
Combine the mango purée, yogurt, saffron milk (if used), the rest of the milk, sugar, salt and crushed ice in a blender. Blend all the ingredients for about 2 minutes. While the mixture is blending, add the cardamom extract (if used). The consistency of the smoothie should be smooth and creamy.
Pour into 6 small glasses. Wasn’t it easy? Enjoy!
Who Invented French Toast?
Even though the name might lead you to believe French toast is…French, our research tells us it’s not that straightforward. Instead, the concept is believed to date as far back as a 1st-century Roman cookbook. And since that time, similar recipes with different names have been found in Germany, England, Italy, France, Canada, and beyond.
While French toast is traditionally made with eggs and milk, our version is plant-based yet equally delicious!
Cranberry Upside Down Sour Cream Cake
Upside down cakes are a classic cast-iron pan favorite, but instead of using retro canned pineapple, try this variation made with fall cranberries. They make for a festive, jewel-toned topping that looks great on a holiday table. Add some orange zest to the cake or topping for an extra punch.