How To make Joe's Soak Sauce
4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies, Stemmed and seeded 2 To 6 medium garlic cloves,
Peeled and coarsely chopped 1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary 1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar 2 c Red wine vinegar
1/4 c Lemon juice
1. Stem and seed the dried chilies. Place in a skillet and put into a
preheated 250-degree oven for about 4 minutes, until they become fragrant. Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or
blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice. Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.
How To make Joe's Soak Sauce's Videos
RED LENTIL PASTA RECIPE | VEGAN
Today I am sharing one of my favorite recipes, it is easy, delicious and hits the spot every time.
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Ingredients
1 Box of Red Lentil Pasta
Cook Pasta according to instructions on box.
Sauce Ingredients
1 Cup Raw Cashews
1 Red Bell Pepper
Handful Sun Dried Tomatoes
1 Garlic Clove
1 Cup Water
1 Lemon, Juice
1 Tsp. Onion Powder
1/2 Tsp. Basil
1/2 Tsp. Garlic
Sea Salt (to taste)
1. Soak your cashews overnight or boil water and soak cashews for 1 hour. Drain water before adding into blender.
2. Wash pepper and dice.
3. Add all your sauce ingredients into a blender.
4. Pour sauce onto the pasta and mix.
5. Garnish with basil & add sea salt as needed.
Music by Nico Anuch - Apocalypse -
EAT MORE WEIGH LESS // 5 EPIC VEGGIE DISHES FOR WEIGHT LOSS & HEALTH
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GARLIC & BALSALMIC BRUSSELLS SPROUTS
! Lb Brussels sprouts
1 tbsp balsamic vinegar
1 tsp garlic powder
1 tbsp coconut aminos (or soy sauce)
Steam your Brussels sprouts for 10 minutes
While the sprouts are steaming whisk together your vinegar, garlic powder and coconut aminos. Place steamed sprouts into a large bowl and toss in sauce. You can add a little more garlic powder to the top or another seasoning you like. Air fry at 360 degrees for 12 minutes until crispy or bake in oven on 400 degrees for 10-12 minutes.
LEMON PEPPER ASPARAGUS
1 lb asparagus
Juice 1/2 lemon
1 tsp garlic powder
Lemon pepper seasoning or a pinch of salt and black pepper to taste
Steam your asparagus for 6-7 minutes and pour into a large bowl. Drizzle lemon juice over top and garlic powder/seasoning. Toss to coat. Air fry at 360 degrees for 12 minutes until crispy or bake in oven on 400 degrees for 10-12 minutes.
SPRING ROLLS
1 cucumber julienned
1 carrot julienned
2 cups spring greens
1/4 cup fresh cilantro
6 rice paper rolls
Wet your rice paper on both sides and lay flat on a cutting board. Add your veggies inside and wait until the paper gets flimsy. Roll gently like a burrito and set aside while you do the rest. The sauce recipe is in my Lets get saucy book you can get here on sale -
RED CURRY VEGETABLES
1/2 cup coconut milk
1 tbsp Thai curry paste
1 tbsp maple syrup
1 tbsp coconut aminos
In a small bowl mix together your ingredients until combined.
In a large saucepan add whatever veggies you like over medium heat, add the sauce and cover. Simmer until veggies are soft.
CUCUMBER SALAD
1 English cucumber sliced
1 green onion minced
2 tbsp chopped cilantro
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 tbsp coconut aminos or soy sauce
1 tsp garlic powder
1/2 tsp ground ginger
Put all of your ingredients into a large bowl and toss together. Let chill in the fridge for 1-2 hours and serve with sesame seeds on top.
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How To Cook WILD RICE Without Soaking it Overnight - Wild Rice Approved For Alkaline Diet - Grubanny
In this video, I'll teach you how to cook Wild Rice without soaking it overnight. Wild Rice has a firm texture, so it takes longer to cook than white or Brown rice. It contains a ton of nutrients and tastes earthy and nutty. I love it because, unlike white rice, you only need to eat a little to feel full. Most people feel Wild Rice is difficult to cook, but it's really not.
Don't let its shape and color scare you away. Wild rice has a lot more bragging rights than white or brown rice. All you have to do to confirm that statement is to look up and compare all of their nutritional facts.
This recipe is only meant to show you how to cook Wild Rice. It's not a complete recipe as I don't believe you'll love the taste of Wild Rice by itself. You'll need to pair it with come kind of sauce, some nuts, or some vegetables.
In the next video, I'll be showing you how to make the Ultimate Alkaline/Vegan Wild Rice Stir Fry. Be sure to subscribe to my channel and hit the notification button to get notified when the next video gets uploaded. Thanks for watching.
#wildrice
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Measuring Cups:
A side dish with fish 637 : mango drunk, light mango, light, soak, vodka, fish sauce, sweet green m
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23 Underutilized Ingredients Celebrity Chefs Swear By
Celebrity chefs carry great influence. Unlike other celebrities who may have just caught a lucky break and ended up famous overnight, it’s pretty much guaranteed that these chefs started at the bottom and spent years honing their craft in various kitchens around their respective regions. Because of this wealth of experience, we look to them for advice, cooking tips, and ingredient explanations. And since we aspire to be experts just like them, does that extend to trying recommended ingredients like stale bread and pickle brine? Absolutely. Keep watching to find out about other underutilized ingredients celebrity chefs swear by.
#Ingredients #Chefs #Celebs
Parmesan rinds | 0:00
Tahini | 1:45
Anchovies | 2:49
Tomato passata | 3:58
Whole grain mustard | 5:08
Stale bread | 6:09
Maggi cubes | 7:14
Pickle brine | 8:18
Pepitas | 9:16
Duck fat | 10:17
Kombucha | 11:07
Green garlic | 11:55
Amchur | 12:43
Cold pressed rapeseed oil | 13:14
Cilantro stems | 14:28
Silken tofu | 15:25
Ssamjang sauce | 16:14
Hawaij | 17:12
Preserved lemon | 18:04
Fonio | 18:43
Berbere seasoning | 19:20
Herring | 20:15
Dried mushrooms | 21:00
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Easy Homemade No Soak Black Beans in the Instant Pot ~Kiya's in the Kitchen
Hey y'all! I made a pot of beans and wanted to share how I make my black beans for my family. This recipe is very flavorful and trust me, you're going to love it. If you're interested in the recipe, it will be listed below. No need to soak the beans overnight, especially since you're cooking the beans in your pressure cooker.
Black Beans Recipe
Ingredients:
1 pound of black beans rinsed and sorted
1 small onion diced
1 tablespoon garlic
1 tablespoon cumin
1 bay leaf
6 cups of broth or water
Directions:
Add all ingredients to the Instant Pot.
Place the cover on the IP, and turn the valve to seal
Press the beans/chili button. Adjust timer anywhere between 25 and 35 mins. (I did mine for 25 based on my pot, but you can set yours for 35 mins. You can't mess up this recipe...)
When the timer is up, allow the pressure to release naturally for 20 minutes then turn the value to vent the remaining pressure.
Stir
Enjoy!
You may eat right away, but be sure to refrigerate leftovers. You may also freeze the beans for up to six months.
****Meet the Family!****
Mom: Kiya
Dad: Lamar
Daughter 1: Jaz
Daughter 2: J'Neigh (Janae)
Son: Joe
Daughter 3: Jae Jae
Dog: Chico
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