Basic Bread Stuffing How-To | Thanksgiving Recipes | Martha Stewart
Martha Stewart and Sarah Carey create a basic bread stuffing and add in different mixes, like apples, cherries, and rosemary, for custom variations.
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Basic Bread Stuffing How-To⎢Martha Stewart
The Ultimate Vegan Nut Roast: A Vegan Festive Feast
The ultimate vegan nut roast: a vegan festive feast main dish, made with chestnuts and walnuts is guaranteed to impress your guests. As well as being moist and nutritious it is straight forward to make. One of the great benefits of this nut roast is that it can be prepared in advance, all you have to do is heat it up in the oven and serve when needed.
you will need:
1 large butternut squash
1 and a quarter cups of chestnuts
1 and a quarter cups of walnuts
1 head of garlic
1 red bell pepper
1 aubergine
half a cup of pitted green olives
1 can of butter beans (400g)
3 small onions or large shallots
one third of a cup of vegan breadcrumbs
1 lemon
olive oil
Preheat the oven to 160 degrees celcius and oil and line a 23cm cake tin with baking paper.
Peel and remove the seeds from the butternut squash, then dice. Peel the head of garlic into whole cloves. Chop the chestnuts into fine chunks, then combine the diced squash, garlic cloves and chopped chestnuts in an oven proof dish, drizzle with olive oil, bake until tender.
Dice the aubergine, bell pepper and shallots. Gently bronze the aubergine on the stove using a ceramic pan, once tender, remove the aubergine and set aside. Now gently sweat the shallots until tender, now add the diced bell pepper and bronze gently, turn the hob off.
Add to a blender: the walnuts, butter beans, pitted green olives and the juice of one lemon, blend the mixture until it has a rough consistency, be sure not to overblend. set this aside and rinse the blender.
Add the cooked tender squash mixture and blend to a rough consistency. In a large bowl, fold in the blended mixtures as well as the bell pepper, shallot and aubergines. Sprinkle over the breadcrumbs, mix well.
Spoon the mixture into the lined cake tin, bake for one hour. Allow the nut roast to cool, then turn it out of the tin. the nut roast can be heated up in the oven at 160 degress celsius and served when needed.
I garnish with fresh parsley and walnuts, it can also be frozen so you can defrost and use for a future occasion.
enjoy your vegan nut roast,
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
How to Make Tofu Taste GREAT! Nut Crusted Miso Butter Tofu
Vegan Fondant Potatoes:
This nut crusted miso butter tofu is savoury goodness inside & out! Get ready for a flavour explosion with nutrient-packed Brazil nuts, earthy hazelnuts, creamy cashews, and a touch of class with beautiful pine nuts, all forming a crunchy, golden crust around toothsome extra firm tofu, with melt-in-your-mouth, umami-rich miso butter stuffed inside. This plant-powered recipe is easy to follow, bursting with flavour, and perfect for vegans or anyone looking for a delicious, healthful and savoury dinner.
Here's what you're in for:
Flavour bomb crust: A unique blend of nuts offers depth and texture you won't forget
Miso magic: Rich, savoury miso butter infuses the tofu with irresistible umami
Plant-powered goodness: Packed with protein, fibre, and healthy fats for a nutritious and delicious meal
Simple & satisfying: Easy-to-follow recipe with minimal fuss and maximum flavour
Ready to level up your tofu game? Dive into the video and unleash your inner culinary magician!
Bonus: You'll find the full ingredient list below, and don't forget to hit that like button and subscribe for more plant-based goodness!
See the pinned comment for recipe note and tips
In this video, you'll learn:
✅ How to make miso butter tofu
✅ How to press tofu
✅ How to chop nuts quickly
✅ How to stuff tofu
✅ What is compound butter?
✅ How to make vegan miso butter
✅ How to air fry tofu
✅ How to use miso butter
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Nut Crusted Tofu Ingredients:
40g (13 or 14) Brazil Nuts
10g (9 or 10) Hazelnuts
25g (15 or 16) Cashews
1 tbl Pine Nuts
1 tbl White Miso Paste
4 tbl Oat Milk (enough to form a loose mixture)
1 tbl Ground Flax Seeds
2 tbl Chicken Flavour Stock Powder
Miso Butter Ingredients:
½ tsp Dried Mixed Herbs
½ tsp Garlic Powder
100g (½ cup) Vegan Butter
50g (⅓ cup + 1 tbl) Brown Miso Paste
Mentioned Links:
Vegan Fondant Potatoes:
Vegan Brown Butter Carrots:
Hasselback Potatoes (Vegan Chicken Kievs):
Purple Sprouting Broccoli (Induction Cooking):
Vegan Pommes Aligot:
Vegan Frijoles Borrachos:
Vegan Baked Rice:
Vegan Bacon, Leek & Potato Gratin:
Vegan Potato Croquettes:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making nut crusted miso butter tofu!
00:40 - How to press tofu
02:03 - Preparing the nut crust
05:30 - Preparing the tofu for stuffing
06:20 - How to make vegan miso butter
08:04 - Creating the nut crust and air frying
09:56 - Let's eat some nut crusted miso butter tofu!
EAT | Rosemary Nuts (perfect Thanksgiving Hostess Gift!)
Up until the pies are served, I'm not a huge fan of Thanksgiving dinner. But I'm lucky enough to be a guest at someone else's Thanksgiving dinner and these Rosemary Nuts are the perfect way to say thank you for hosting! Subscribe to WUM for new vids M-W-F!
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INGREDIENTS
- 2.5 cups mixed nuts (macadamia, pecan, cashew, brazil nut)
- 1 tablespoon melted butter
- 2 tablespoons roughly chopped rosemary
- 2 teaspoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
DIRECTIONS
1) Preheat oven to 350. Roast nuts 8-10 minutes until they smell fragrant and appear golden brown.
2) Pour warm butter, brown sugar, rosemary, salt and cayenne pepper and toss to coat.
3) Serve warm or let cool and store in air tight container.
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Vegan Nut Roast
Recipe
1 onion, 4 cloves garlic, stick celery
Seasonings/herbs to taste
eg tom puree, balsamic, soy sauce, red and brown sauce, wine, chilli
2 tbs linseeds or flour (to thicken)
Marmite thinned water
275 chopped mix nuts
100g breadcrumbs
Fry onion, celery, garlic til cooked. Add seasonings and cook in , add chopped nuts, breadcrumbs. linseed egg and any more water/moisture to bind into thick moisture.
Spoon into lined loaf tin and book on 200 degrees for 35 mins or until brown on top. Leave to cool a little before serving
Can be frozen whole or in individual slices