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Mmm... shrimp and veggies mornay

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Spaghetti Vegetariani

Italian lentils, oven roasted tomatoes, spinach, tomato sauce Basil San Carlos Ave between Ocean and 7th Ave, Carmel, CA 93921

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2012-02-23 - Pasta with basil pesto - 0004

I had some pesto left over from last week's Pesto Chicken Pizza with Creamy Garlic Sauce, so I mixed it with some sauteed veggies (tomatoes, carrots, cauliflower) and put it on top of a batch of angel hair pasta....

A guide to veggie, legume pastas that add nutrition, not carbs

A guide to veggie, legume pastas that add nutrition, not carbs

September 18, 2018 -

Not only do they help us slash calories and carbs, vegetable-based pasta swaps immediately boost veggie intake for the day. Plus, they're naturally gluten-free. Eggplant is an easy, low-carb solution for dishes like manicotti, cannelloni or lasagna...

Okay you lovely people we are going to make a beautiful pasta dish we’re going to make veggie polonaise this is from my new cookbook super food family classics we’ve taken one of the most classic family recipes spaghetti bolognaise and we’ve made it veggie it’s really nutritious it’s perfectly balanced it’s three of your five fruit and veggie day which is fantastic

and it’s big enough wonderful ways to get your protein without eating meat which is always really handy in modern day life so look we got two sticks of celery 2 carrots 2 onion 2 cloves of garlic I’m using 20 grams of dried porcini here that’s the only sort of ingredient you’ve got to find really but they’re in the supermarkets and this gives you the body of flavor right it’s a really humble delicious meal

so a couple of tablespoons olive oil into a pan put that on a medium heat celery nice and fine we’re going to slice up some garlic here and two sprigs of rosemary finely chopped 2 carrots 1/2 centimeter dice this is a rustic peasant dish and it’s going to make you really really happy I’m using red onions you can use white if you want finely chop it we’ve got that on a medium heat and

I’m going to put a lid on I’ll give that a little shake and just sort of slowly sweat that off without color for about 15-20 minutes before I kind of disappear I’m just going to cover the dried porcini that’s very savory it’s got a real deep incredible broth so this has had about 20 minutes now and it’s just frying away nice and gently I can just turn the gas up a little bit hundred mils of Chianti goes in there let it cook away so while that’s frying away and couple of leaves of bay leaves they can go in now let’s just roughly chop these mushrooms these have rehydrated now it’s only 20 grams guys but it’s big flavor and,

we’re going to go in with a broth now guys we’re ending the frying process now often there’s kind of little bits of grit discard that we’re going to go in the tomatoes we bash those up and they’ll fall apart as they cook I’m just going to put a swig of boiling water in each tin just swill it around so tomatoes are in now lentils they’re brilliant they absorb flavor just like meat work so we’re just going to break up some of those tomatoes and we’re going to turn the heat back down to sort of medium and

I’m going to let that just kind of simmer and blip away for about 30 minutes and then I’ll show you what to do next so let’s have a little taste this is your opportunity to have a little season and and the Heat’s off now and I can put a little parsley through this lovely ragu you could use basil if you wanted to you can mix it up or lovely marjoram or something like that in the pan next to it I have some pasta 80 grams per person I’ve traded up from white pasta spaghetti to whole wheat pasta three times the amount of fiber in whole wheat products more B vitamins so really really good so what

I’m going to do is steal a little bit of water I’m just adjusting the texture and I want it to be nice and loose so it just catches the pasta in a beautiful way that pasta has had it’s sort of eight minutes now it’s ready and raring to go so drain your pasta and just keep a little bit of that cooking water okay

I’ll show you why in a minute so I’m just going to do a couple of portions of this look at that just mix it up Karma’s on 15 grams or so the season of the parmesan just brings the lovely flavors together now it’s starting to get thick now right and a bit claggy and that’s not cool so we’re going to add some of that cooking water and that’s going to keep it nice and loose and gorgeous so

let’s plate this up and before all the veggies start telling me off saying that parmesan is not vegetarian this is actually a cheese called Bella Lodi which is using a vegetarian rennet and it’s very similar to Parmesan so here we go the lovely veggie Bolognese get in there mmm really good sort of slightly smoky from the rosemary and from the porcini sweet from the tomatoes and you got all the veg that’s kind of just cooked into the lentils to be that kind of raggy sort of texture that we love please give it a go don’t write it off until you’ve tried it if you want more inspiration then click the I box up there super healthy and super delicious and at the end of the day that’s what it’s all about

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How to Eat Like an Insider in Top European Cities

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Amsterdam canal by sunset

This guide comes courtesy of INSIDR, a friendly travel startup born in Paris in 2015. The goal of INSIDR is simple but ambitious: to help foreign travelers prepare their trip to Europe with qualitative content, recommendations, and innovative new services, like the INSIDR smartphone: a fully connected phone you rent while traveling, complete with maps and access to local experts! Welcome to…

9 Scientific Cooking Techniques

♪ SciShow Theme ♪ If you’ve ever been to a fancy restaurant or watched some TV cooking competitions, you’ve probably heard lots of people describe cooking as an art, but it’s also a science. We rely on some chemistry and physics to steam, fry, bake, or microwave our meals. Some chefs have even used their knowledge of food science to develop new creative cooking techniques, a discipline sometimes called molecular gastronomy. So here are nine ways to prepare food that transform your kitchen into a laboratory. There are some combinations of food that are a match made in heaven: peanut butter and jelly, bacon and eggs, grilled cheese and tomato soup, or … white chocolate and caviar. Apparently that’s a thing. At least, according to food pairing, which is a science-based method to match foods by their molecular components. When you combine a food that shares the same aroma compounds, they’ll trigger the same olfactory receptors and complement each other. To find these matching ingredients, food pairing involves gas chromatography coupled mass spectrometry, or “GC-MS.” First, scientists vaporize a food sample to separate its chemical components.

Then they measure those components by mass, which allows them to identify which ones are responsible for flavor. Using all these data and computer algorithms, chefs can pair up ingredients that have similar aroma compounds. Even though white chocolate and caviar seems like a weird combo, they share several flavor compounds, including trimethylamine, which actually has a fishy odor. They work together just like pineapple and blue cheese, or oysters and passionfruit. So if you follow your nose, maybe you’ll find a new, weird, hopefully delicious food combination. Now, methylcellulose is a compound with a backwards sounding property. It can make some foods melt when they’re cold and become solid when they’re hot.

Not rock solid, but more like a firm gelatin. It’s synthesized from cellulose, which is the chain of sugar molecules that gives plants some structure. Basically, the hydrogen atoms on the hydroxyl group, sticking out from the sugars, are swapped out for methyl groups. This chemical change makes methylcellulose a hydrocolloid, which means when it’s mixed with hot liquid water—around 50° to 70° Celsius—it forms a gel. The gel just means that the carbohydrate molecules get dispersed in the water and form a tangled network, instead of dissolving completely. This thermoreversible property lets chefs make food like hot ice cream, which keeps its creamy shape only while it’s warm. Methylcellulose can also be used as a thickening agent in other recipes, like whipped foams or meringues if you let the water evaporate out. So this gel lets you get creative with recipes, and that’s pretty cool …

… or should I say “hot”? Speaking of cool, liquid nitrogen is used to freeze foods really quickly, also known as “flash freezing.” With traditional freezing methods, it takes a while for the liquid water molecules to turn into a solid, slowly growing into big ice crystals. But liquid nitrogen is so cold that dipping something into it makes the water molecules change states much more quickly, and form smaller ice crystals. Ice cream can have a grainy texture if the milk mixture isn’t frozen fast enough, so ice cream made with liquid nitrogen ends up being super smooth and creamy. It can even freeze oils or alcohol, which have really low freezing points; or make squishy foods brittle, to create frozen fruit powder.

But a lot of cooking is about heat, like the sous vide method, a French term that means “under vacuum.” It’s a way to heat food evenly using vacuum sealed packaging in a water bath. You want this change, to an extent because that’s the point of cooking food, but temperature control can make all the difference between a nicely seared steak and the outside being burnt to a crisp while the inside is still cold.

The sous vide method gives you really precise temperature control. This gives a more even cook, and preserves the texture and the flavor, resulting in a perfectly juicy and tender steak every single time. Vive le sous vide! Spherification is kinda what it sounds like: turning a liquid into squishy gel spheres. The process involves sodium alginate, a chain of sugars that give seaweed its flexibility, because it’s also a hydrocolloid, and can form gels when it’s dispersed in water. The calcium and sodium ions essentially swap places, and the calcium can make crosslinks of two bonds between the alginate molecules instead of sodium’s single bond.

This crosslinking binds the sugar chains together to form a stable gel sphere around the flavored liquid. Depending on the length of time, the gelification of the balls can vary. A shorter time, and the spheres will have a thin layer of gel on the outside with a juicy liquid center, like fake caviar, or popping boba. Waiting longer results in a thicker, more solid gel sphere. The next time you’re at a fancy restaurant, don’t assume those tiny balls are salty fish eggs, it could be spherified mint mojito. But what if you want to stick solids together? Well, you can use transglutaminase, which is also unappetizingly called “meat glue.” It’s not actually glue, though. And it’s typically mixed with some other ingredients, like gelatin, to enhance its binding properties. When a transglutaminase enzyme is set into action, it can work its binding magic on any protein. So, it can be used to make any mixture of meats, like meat noodles, sausage without casing, or bacon-covered scallops without having to use skewers to hold it all together. Even though “meat glue” sounds not so tasty, just think of the awesome ability to mix-and-match meats.

Cotton candy, also known as candy floss, has one main ingredient … sugar. Sometimes there’s food coloring and flavoring thrown in there, too. Table sugar, which is the chemical “sucrose,” naturally exists in a granulated crystal form. So how does it become so fluffy and cloud-like? Well, it’s not fairground magic, it’s science. Cotton candy machines are essentially large centrifuges. There’s a center basket with small holes in it, which spins at a speed of around 60 revolutions per second.

Then the melted liquid sugar is forced through the holes by an outward inertial force, into an outer collection basket. Pool enough of these strands together, twirl a stick into the fluffy mess, and you get cotton candy. If you want to change the form and texture of oils into fluffy powders, maltodextrin is what you’re looking for. It’s a carbohydrate that’s synthetically derived from the starch of certain plants, and has a helical structure, like the amylose molecules in starch. So it might have a light, sweet taste, but otherwise, it’s essentially flavorless. That’s how the maltodextrin molecules can turn any liquid oil into a light and fluffy powder. Peanut or coconut oils can make light powders to top off a dessert, or chefs can add a sprinkle of savory olive oil or bacon powder to garnish an entrée. And once the powder comes into contact with the saliva in your mouth, or any water, it dissolves the maltodextrin, releasing the flavorful oil molecules for your taste buds to enjoy.
A foam is essentially a liquid or solid with pockets of air inside, and there’s a trend where chefs are making edible flavored foam. All you need is a water-based liquid, air, and a stabilizer to keep the bubbles from popping. For example, you can mix hydrophilic sugar with hydrophobic cocoa butter and cocoa solids to make a fluffy and creamy chocolate. When this emulsified liquid is mixed with any gas, like air, the soy lecithin also acts as a surfactant, lowering the surface tension of the air bubbles, so they’re less likely to pop. Basically, this helps keep the foam foamy. And while a bubbly foam won’t be the most substantial part of your meal, it’s definitely the most fun to eat. These food preparation methods seem like they’d only be found in a fancy restaurant, but most of them can also be done right in your home kitchen. Cooking doesn’t have to be complicated if you understand the basic science behind it.

And molecular gastronomy proves that science can be tied in with an art form, and a delicious one at that. Thanks for watching this episode of SciShow. We are now selling these SciShow aprons over at, so, if you want to look really snazzy while you’re baking your Thanksgiving turkey, you can go check that out. And, if you just want to keep getting smarter with us, go to and subscribe. ♪ SciShow Theme (in background) ♪ You’re probably used to getting your food ♪ SciShow Theme (in background) ♪ in certain, familiar forms. ♪ SciShow Theme (in background) ♪ Like this! Or this. Or maybe (smack) this. ♪ SciShow Theme (in background) ♪ Fewer and fewer of us these days get our sustenance ♪ SciShow Theme (in background) ♪ in ways that most of us would consider … .

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Food Lab

How to Eat Like an Insider in Top European Cities

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Amsterdam canal by sunset

This guide comes courtesy of INSIDR, a friendly travel startup born in Paris in 2015. The goal of INSIDR is simple but ambitious: to help foreign travelers prepare their trip to Europe with qualitative content, recommendations, and innovative new services, like the INSIDR smartphone: a fully connected phone you rent while traveling, complete with maps and access to local experts! Welcome to…

What to Eat in NYC? We Got You Covered

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Classic NYC foods one-day eating itinerary Planning a trip to New York City is hard enough, but if you really care about food? Weeding through countless blog posts, guidebooks, newspaper and magazine articles, Yelp reviews, Instagram posts and everything else on the internet, you’ll be in information overload before you know it.The fact of the matter is there’s an insane quantity of restaurants in NYC. And it IS possible…

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On behalf of Expert Village I’m Laura Banford. I’m going to show you how to make festive chicken casserole with fresh guacamole. We’re going to poach our chicken breast, poaching is a way of cooking that uses liquid in this case water. The thing about being poached is our bone end skin on chicken breast we’re going to simmer the chicken breast not boil, that’s really important. Simmer the chicken breast with our aromatics vegetables and that’s going to lead to a nice juicy chicken and it’s perfect for the filling that we’re going to make. So I have my pan heating I’m going to use two chicken breast put them skin down and then quickly add the aromatic vegetables and I’m also adding some fresh cilantro, water.

You don’t want to totally submerge your breast in water you want to make it come out about half way up so that the meat is protruding a little bit from the water. I’m going to season it with some course salt and coursley ground pepper, I’m going to bring it up to a boil and then down to a simmer and we’re going to cover these for about 20 minutes and when we come back I’ll show you how to make our sauce..

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Free Kindle Chicken Casserole Recipe Book


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No matter the season, there’s something totally satisfying about a hot breakfast — especially when it doesn’t require turning on the oven. As a recent casserole convert, I’m happy to tell you that this sausage-and-egg number is super satisfying, yet not so hearty that it needs to be reserved for cooler mornings. How To Make a Sausage and Egg Breakfast Casserole in the Slow Cooker — Cooking Lessons from The Kitchn

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Spicy Chicken Cashew Zucchini Noodles are a great healthy meal option. Easy to make, requires little time, plus who doesn’t love a good homemade stir-fry dinner? Grain-free, paleo-friendly. Well things are slowly but surely starting to get back to normal … Spicy Chicken Cashew Zucchini Noodles

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