Great Grilled Tomato And Avocado Sandwich

Great Grilled Tomato And Avocado Sandwich</p><br />
<p>Forget grilled cheese, Great Grilled Tomato and Avocado Sandwich is what everyone will love! Filling and yummy, it couldn’t be easier to satisfy your hunger.</p><br />
<p>Equipment:<br /><br />
Frying pan</p><br />
<p>Ingredients:<br /><br />
Plant based butter: as needed<br /><br />
Bread: 2 slices<br /><br />
Avocado (mashed): 1/3<br /><br />
Fresh basil leaves: as desired<br /><br />
Roma tomato, sliced 1/4″ thick: 1<br /><br />
Pepper: as desired</p><br />
<p>Directions:<br /><br />
Allow pan to preheat while preparing the sandwich.<br /><br />
Cover each side of the bread with plant based butter and spread the avocado over the inside of each slice.<br /><br />
Place tomato slices and optional ingredients over the avocado.<br /><br />
Allow each side of the sandwich to cook until golden brown.</p><br />
<p>Served by itself, or with a soup, this sandwich is a healthy meal!</p><br />
<p>Veganism Is The Future & @[606298092723478:274:The V Legion] & @[199353960189473:274:Green Unity For Nature And Animal Liberation]

Forget grilled cheese, Great Grilled Tomato and Avocado Sandwich is what everyone will love! Filling and yummy, it couldn’t be easier to satisfy your hunger.

Equipment:
Frying pan

Ingredients:
Plant based butter: as needed
Bread: 2 slices
Avocado (mashed): 1/3
Fresh basil leaves: as desired
Roma tomato, sliced 1/4″ thick: 1
Pepper: as desired

Directions:
Allow pan to preheat while preparing the sandwich.
Cover each side of the bread with plant based butter and spread the avocado over the inside of each slice.
Place tomato slices and optional ingredients over the avocado.
Allow each side of the sandwich to cook until golden brown.

Served by itself, or with a soup, this sandwich is a healthy meal!

How to Make Basic Marinara Sauce

Post image for How to Make Basic Marinara Sauce

There are as many recipes for tomato pasta sauce as there are Italian grandmothers. My Sicilian grandmother used to make her sauce every year from the tomatoes in her garden. Much of the time the sauce had meat in it but I don’t think it was ever exactly the same twice.  A child of the depression, my grandmother would throw into the pot whatever she had on hand; scraps of a roast, pieces of cooked pork, sausages, rinds of parmesan cheese. You never knew what you’d find in the sauce, but it was always good.

This is really a base pasta sauce recipe, meant to adapt to whatever you want it to be. Like meat in your sauce? Add a tough cut and let it cook down to make a Bolognese. Want to keep it vegetarian? Enjoy the recipe as it is or add some diced up vegetables. Like Pasta alla Norma? Add red chili flakes and diced eggplant to the sauce. Mushrooms or meatballs, it’s all up to you.

While the photo shows the sauce in a jar, I didn’t can this sauce. There are only so many ways to photograph tomato sauce, and stacks of tupperware just don’t make that pretty of a picture. But the sauce does freeze well, so you can enjoy the taste of freshly made sauce a few months from now, once the weather turns cold.

Basic Marinara Sauce

2  yellow onions, peeled and diced (about 2 cups diced)
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* mixed, total
1/2 cup red wine***
12 cups peeled and seeded fresh ripe tomatoes**
salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours, or longer depending on the water content of the tomatoes. The sauce should be thick with much of the water evaporated to concentrate the flavor (sometimes I let it cook 4-5 hours over a very low flame). Add salt and pepper to taste.

Cooking marinara sauce

*Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you want to use fresh herbs, add them at then end of the cooking process, just before serving. Use  which ever of those herbs you prefer for a total of 2 Tablespoons.

**Start with 4-5 lbs of fresh, ripe, tomatoes. If you don’t have fresh tomatoes, you can use 2 (28 oz) cans of crushed tomatoes, 1 (28 oz) can of whole tomatoes and 1 (6 oz) can of tomato paste. When I use canned tomatoes, I always add a couple tablespoons of sugar to counteract the acidity of the canned tomatoes. I find I don’t have to add any sugar with the ripe tomatoes from my garden.

***On the question of “Do I have to use red wine?” The answer is no, but it does add to the flavor and if you’re going to have wine with dinner anyway, or have an open bottle, throw some in!

Brown-Sugar Barbecue Chicken Drumettes

Brown-Sugar Barbecue Chicken Drumettes</p><br />
<p>Ingredients:</p><br />
<p>2 cups ketchup<br /><br />
1 cup packed light-brown sugar<br /><br />
2 tablespoons Worcestershire sauce<br /><br />
2 tablespoons cider vinegar<br /><br />
Coarse salt and ground pepper<br /><br />
6 pounds chicken drumettes, patted dry</p><br />
<p>Directions:</p><br />
<p>1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.</p><br />
<p>2.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.</p><br />
<p>3.Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.</p><br />
<p>4.Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.</p><br />
<p>Enjoy
Ingredients:2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry

Cooking Directions:

1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.

2.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.

3.Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.

4.Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Enjoy

Cheesy Pepperoni Twist Rolls Recipe

I love bread and I love cheesy pepperoni pizza
Cheesy Pepperoni Twist Rolls Recipe</p>
<p>I love bread and I love cheesy pepperoni pizza</p>
<p>Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine</p>
<p>Ingredients:<br />
Frozen bread dough<br />
Pepperoni<br />
Mozzarella cheese<br />
Parmesan cheese<br />
Olive oil<br />
Italian seasoning<br />
1/4 cup tomato sauce (Optional)<br />
8 slices bacon<br />
1 small to medium onion if desired diced finely<br />
Directions:<br />
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.<br />
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.<br />
cook and crumble bacon<br />
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.</p>
<p>Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.</p>
<p>Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired<br />
Roll up the dough starting at one edge of the square.<br />
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).</p>
<p>Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).</p>
<p>Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely

Cooking Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Cook and crumble bacon. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired
Roll up the dough starting at one edge of the square.

Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Berry Patchwork Tart

tart

Makes: 12 servings
Prep 20 mins
Chill 2 hrs
Bake 12 mins 
Oven 375°

INGREDIENTS

  • Nonstick cooking spray
  • 18 ounce refrigerated crescent dough
  • 1/2cup honey
  • 1/3cup water
  • 1/4cup loosely packed mint or basil leaves
  • 2/3cup mascarpone or cream cheese, softened
  • 2tablespoons honey
  • 3/4cup whipping cream
  • 6cups berries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.
COOKING DIRECTIONS
1.Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.2.Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.3.For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsp. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines for form 12 squares.

4.In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.

5.Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared.

Chettinad Chicken Masala / Chicken Dry Curry

INGREDIENTS

(Serves 4 people)

  1. Chicken – 500 grams (chopped into big cubes)
  2. Shallots / Pearl onions – 75 grams (5 onions)
  3. Ginger – 1 inch long piece
  4. Garlic pods – 1
  5. Dry red chillies – 6 to 8
  6. Cumin seeds – 3/4 spoon
  7. Coriander seeds – 1 spoon
  8. Fennel seeds - 1 spoon
  9. Peppercorns – 1/4 spoon
  10. Salt – As per taste
  11. Oil – 5 spoon (Gingelly oil preferred)
  12. Coriander leaves & Curry leaves – Few for garnishing (Optional)

PREPARATION METHOD

  • Wash chicken pieces well in water and keep them aside.
  • Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them.
(For Masala Powder)
1. Dry red chillies – 6 to 8
2. Cumin seeds – 3/4 spoon
3. Coriander seeds – 1 spoon
4. Fennel seeds - 1 spoon
5. Peppercorns – 1/4 spoon
  • After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
  • Peel onions put them in a blender and make a coarse paste out of it and set aside.
  • Also make ginger-garlic paste and set aside.
  • Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes.
  • Then add the ginger garlic paste and saute for a few minutes.
  • Now add the chicken pieces and saute well for 5 minutes.
  • Now add the prepared masala powder and stir well.
  • After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
  • Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame.
  • When water evaporates and chicken seems well cooked remove from flame and serve.
  • Garnish with coriander and curry leaves if you wish.

TIPS

TIP 1: The masala powder used here can be used to make other chicken curries too. You can prepare it in larger quantities and store them for future use. While preparing this spice powder please be careful not to over-roast or burn the spices. Just a mild roasting will do.
TIP 2: Use freshly prepared ginger-garlic paste for better flavor.
TIP 3: You can also prepare this using a pressure cooker, after adding a cup of water close the pressure cooker with the lid and pressure cook for 10 minutes on low flame. But the pan method will be the best.
TIP 4: If you want a semi-gravy consistency pour another cup of water and cook until the oil starts to peep out of the gravy.

Source: http://www.youtoocancook.net

Smoky Baby Back Ribs

smoky-baby-back-ribs-med108588_vert

Smoky, sticky, falling-off-the-bone ribs are easier than you think.

  • PREP: 15 MINS
  • TOTAL TIME: 3 HOURS
  • SERVINGS: 6

INGREDIENTS

  • 2 racks baby back pork ribs (about 2 1/2 pounds total)
  • 1/2 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1/4 cup Cajun seasoning
  • 3 tablespoons smoked or sweet paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground mustard
  • Chipotle Sauce (see Cook’s Notes)

COOK’S NOTE

Chipotle Sauce
Stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo, and 2 tablespoons honey.

COOKING DIRECTIONS

  1. Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
  2. To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
  3. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
  4. Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
  5. Fold foil and parchment around ribs, crimping the edges together to form a packet.
  6. Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
  7. To cook in the oven, preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
  8. Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
  9. Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
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