Baking Simplified (New Email Series!)

Baking Simplified (New Email Series!)
I’m super excited to announce a new (free!) email series that I just launched called Baking Simplified: My Best Tips for Home Bakers. You may have seen a new notification about it when you visited my site and …

Baking Simplified (New Email Series!)

I’m super excited to announce a new (free!) email series that I just launched called Baking Simplified: My Best Tips for Home Bakers. You may have seen a new notification about it when you visited my site and I wanted to take a moment to tell you all about it. So, what’s this about? I am […]

READ: Baking Simplified (New Email Series!)

Vegan Waffles

Light, fluffy, and delicious Vegan Waffles are calling your name. Your whole family will be asking for seconds after they try these homemade waffles. Add on all your favorite waffle toppings and dive in fork first! These waffles are great for breakfast…

Light, fluffy, and delicious Vegan Waffles are calling your name. Your whole family will be asking for seconds after they try these homemade waffles. Add on all your favorite waffle toppings and dive in fork first! These waffles are great for breakfast, lunch, dinner, or a snack! Spread on your favorite nut butter or drizzle...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Waffles.

Think Beyond Pie With Our Best Savory Pumpkin Recipes

Normally you may think of pumpkin as an ingredient for sweet desserts like pie (obviously), cookies, crème brûlée, pudding and mousse, bread and muffins, and so, so much more. But there are so many savory pumpkin recipes that make use of fall’s favorit…

Normally you may think of pumpkin as an ingredient for sweet desserts like pie (obviously), cookies, crème brûlée, pudding and mousse, bread and muffins, and so, so much more. But there are so many savory pumpkin recipes that make use of fall’s favorite gourd, too. Think soup and stews, baked cheesy pasta, and basic roast side dishes. Ahead, get to know 20 of our most savory pumpkin recipes. Then try them yourself!


Our Best Savory Pumpkin Recipes

1. Pumpkin Soup With Porcini Crostini

A duo of pumpkin and spaghetti squash team up for this warm and cozy vegan soup that’s served with porcini and Parmesan crostini for a meaty, umami-packed bite.

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Vegan Millionaire’s Shortbread

This vegan version of the classic bake, Millionaire’s shortbread, is just as good as the original. With a creamy layer of carnation caramel made using carnation’s vegan condensed milk, a crumbly shortbread base and a thick layer of dark cho…

This vegan version of the classic bake, Millionaire’s shortbread, is just as good as the original. With a creamy layer of carnation caramel made using carnation’s vegan condensed milk, a crumbly shortbread base and a thick layer of dark chocolate on top. Making vegan caramel/dulce de leche: Usually the caramel in millionaire’s shortbread relies on …

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The post Vegan Millionaire’s Shortbread appeared first on Izy Hossack - Top With Cinnamon.

Christmas Nougat Candy

Chewy, delicious Christmas Gumdrop Nougats are a fantastic and easy no-bake old-fashioned holiday treat. Easily flavored with peppermint or cinnamon,
The post Christmas Nougat Candy appeared first on Easy Side Dish Recipes.

Chewy, delicious Christmas Gumdrop Nougats are a fantastic and easy no-bake old-fashioned holiday treat. Easily flavored with peppermint or cinnamon,

The post Christmas Nougat Candy appeared first on Easy Side Dish Recipes.

Easy Apple Dumplings

What happens when you combine sliced apples, crescent roll dough, and ginger beer? One of the easiest and best fall desserts! These Easy Apple Dumplings are quick to make and are always a crowd favorite. If you happened to catch my Classic Zucchini Bread recipe post, you may remember me telling you how ready for …

The post Easy Apple Dumplings appeared first on My Baking Addiction.

What happens when you combine sliced apples, crescent roll dough, and ginger beer? One of the easiest and best fall desserts! These Easy Apple Dumplings are quick to make and are always a crowd favorite.

Easy apple dumplings topped with a scoop of ice cream and caramel sauce nestled in a cream bowl

If you happened to catch my Classic Zucchini Bread recipe post, you may remember me telling you how ready for fall I am.

Despite last week’s hot an humid temps, I’m thinking we’re finally easing our way into my favorite season. Although we haven’t headed to our favorite apple orchard just yet, I did happen to have a bunch of Granny Smith apples on hand a couple of weeks ago and decided to whip up these Easy Apple Dumplings.

This simple recipe comes together super quickly which makes it the perfect weeknight dessert and it is enough to get even the tiniest of helpers involved.

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The post Easy Apple Dumplings appeared first on My Baking Addiction.

Eetch (Armenian Bulgur, Tomato, and Herb Salad)

A “meaty” vegan salad that can be a delicious part of a larger spread or a satisfying one-dish meal.

Platter of eetch served with herb salad, lettuces, and lavash.
Andrew Janjigian

Eetch—pronounced midway between “itch” and “etch” and transliterated into English in just about all the ways you can imagine forming that sound—is a classic Armenian dish consisting of bulgur wheat, tomatoes, and lots of chopped green herbs. It’s often compared to tabbouleh, but unlike tabbouleh, it isn't really a salad, as it's more moist and cohesive. While it can be eaten with a fork, it's more often consumed wrapped with a tender lettuce leaf or a shroud of lavash.

It’s better to think of eetch as a meatless meat dish. Traditionally, Armenians were known for being pious and carnivorous in equal measure, and with some 160 fast days scattered throughout the Armenian Church calendar year (including the 40 days of Lent), they faced near-constant roadblocks to enjoying meat. Which means that Armenians have made vegetarian and vegan cooking something of an art form, and eetch is one of our greatest creations.

Eetch is actually a vegan version of kheyma, a finely-minced minced raw beef (or lamb) and bulgur meatball seasoned with tomato paste, lemon, dried chile pepper, lemon or pomegranate molasses, mild raw onion, and chopped fresh herbs. The mixture is kneaded with water until it becomes tacky and then formed into balls or logs, which are eaten wrapped in lettuce or lavash.

In eetch, the meat is left out. The meatiness and moisture of the dish is instead provided by additional tomato in various forms—paste, canned, and/or fresh—and the fat comes in the form of olive or vegetable oil. The onions are usually cooked rather than raw, which further serves to bolster the meatiness of the dish. And because the mixture lacks sticky meat proteins, it doesn’t get formed into balls; instead, it's spooned into the wrapper.

There are as many versions of eetch as there are Armenian families (more, even—there are at least three that circulate in mine). For my own version, which borrows heavily from several family recipes, I lean on tomato paste for the underlying meatiness and feature fresh tomatoes both in and on the dish. I like my eetch to be moist and yielding in texture, but not wet, making it imperative to avoid canned tomatoes in favor of fresh. The final consistency can be adjusted with water, but only as much as is needed. 

Lemon is the most commonly used form of acid in eetch, though pomegranate molasses appears in some recipes. Since I like the caramel-fruitiness of pomegranate molasses and the tartness of lemon, I use both. Garlic is rarely used in eetch, but I like the way it amps up the meatiness, so I add a few minced cloves to the onions once they're fully softened. 

Armenians adore herbs and herb salads. While some eetch recipes get just a sprinkling of chopped herbs, I tend to go all-in, using a hefty mixture of whatever tender aromatic herbs I have on hand: flat-leaf parsley, mint, cilantro, purple basil (Genovese basil is unknown in West Asian cuisine), or dill, along with scallions, which are pretty much mandatory. A portion of the chopped herb salad gets mixed into the eetch, and the remainder serves as a topping and garnish for the roll-ups. 

About the bulgur: Eetch should have a smooth, almost silky consistency, which requires the use of fine bulgur to achieve. (Fine is also known as “#1” grade, with medium labeled as “#2” and coarse as “#3.") Fine bulgur can be a challenge to find outside of Middle Eastern markets or online retailers; if unavailable, use the finest grade you can locate, and be sure to measure by weight and not volume to keep the total amount in line. 

Eetch is usually served as part of an appetizer (meze) spread at gatherings, but it also makes a thoroughly satisfying and quick-to-assemble one-dish meal (which is how it most often appears in our house). And while excellent year round, it’s extra special in the heat and height of summer, when cold dishes are welcome and vibrant fresh herbs, lettuces, and juicy, flavorful tomatoes abound. (When farm fresh tomatoes aren’t available in the off season, grape or cherry tomatoes are an excellent substitute.)

In a large bowl, combine bulgur, tomato paste, and 1/2 teaspoon salt. Add boiling water and whisk until well combined; set aside.

Hydrating bulgur with hot water and tomato paste
Andrew Janjigian

In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onions, 2 teaspoons Aleppo pepper, cumin, and 1/2 teaspoon salt and cook, stirring regularly, until onions are softened and just beginning to brown (although they will be naturally darkened by the Aleppo), about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to prepared bulgur and stir until well combined. Allow mixture to cool to room temperature, 30 to 60 minutes, then cover and refrigerate until chilled, at least 30 minutes and up to 24 hours.

Cooking aromatics with Aleppo pepper and adding to hydrated bulgur.
Andrew Janjigian

Remove bulgur mixture from refrigerator. Set a colander or fine-mesh strainer in a large bowl. Add tomatoes to prepared colander, season with 1/2 teaspoon salt, and toss to combine. Set tomatoes aside and allow to drain for 20 minutes. Place mixed herbs and scallions in a small bowl and toss to combine.

Salted tomatoes draining in a fine-mesh strainer.
Andrew Janjigian

Once tomatoes have drained for 20 minutes, set aside 2/3 of the tomatoes for garnishing; reserve drained tomato liquid. Add remaining 1/3 of tomatoes to prepared bulgur, along with reserved tomato liquid, pomegranate molasses, lemon juice, 1/4 cup of herb mixture, remaining 1/2 teaspoon salt, and black pepper. Stir gently until well combined. Add water as needed, 1 tablespoon (15ml) at a time, until mixture is moist but still holds its shape when scooped. Season with additional salt, pepper, and lemon juice to taste.

Mixing tomatoes, herbs, and water with bulgur to achieve proper texture for eetch.
Andrew Janjigian

Transfer eetch to a serving platter or bowl, top with remaining tomatoes, sprinkle with 1 teaspoon of herb mixture and remaining 1/4 teaspoon Aleppo pepper. Serve, passing remaining herb mixture, Aleppo pepper, lettuce leaves, and lavash at the table.

Platter of eetch served with herb salad, lavash, and lettuces.
Andrew Janjigian

Notes

The texture of eetch is best when fine bulgur (“#1” grade) is used. If fine bulgur is unavailable, medium (#2) or coarse (#3) will work, although the results will be correspondingly more coarse and grainy. With other grades, be sure to use an equivalent amount by weight (175g), not volume.

If you can’t find double-concentrated tomato paste, increase the amount to 6 tablespoons.

Use the best quality tomatoes you can find here. In the off-season, when nice globe tomatoes are hard to find, use cherry or grape tomatoes cut into eighths instead.

Genovese basil has a different flavor profile and is not used in Armenian cooking. If purple (also known as opal) basil is unavailable, use Thai basil instead.

Make-Ahead and Storage

To make eetch ahead of time, the prepared bulgur (the mixture at the end of step 2) can be refrigerated in an airtight container for up to 48 hours, before proceeding with the recipe as directed. Waiting to prepare the tomatoes and herbs will ensure the best flavor and texture in the final dish. Leftover eetch can be refrigerated in an airtight container for up to 2 days.

Thai Red Curry with Tofu

This is the easiest Thai red curry ever with only simple 6 ingredients to make a delicious sauce. We also used ingredients that are common in Thai cuisine like tofu, wood ear mushrooms also known as black fungus, bamboo shoots, spring onions and red ch…

This is the easiest Thai red curry ever with only simple 6 ingredients to make a delicious sauce. We also used ingredients that are common in Thai cuisine like tofu, wood ear mushrooms also known as black fungus, bamboo shoots, spring onions and red chilis. It is a delicious, rich and creamy red curry dish...

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The post Thai Red Curry with Tofu appeared first on My Pure Plants.

Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […]

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇

Originally posted 2-18-2016, updated 9-22-21.

a hand dipping one garlic parmesan fry into ketchup next to a pile of fries

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

Where to Go Apple Picking in New York, According to Our Hudson Valley Correspondent

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

Did you know? New York State’s official state fruit—and, who knew, state muffin—is the apple. Appropriately, …

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.


Did you know? New York State’s official state fruit—and, who knew, state muffin—is the apple. Appropriately, apple picking heralds in the fall in the Hudson Valley. From August through October, the crisp, sweet air is just right for orchard day trips.

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