Three Ways to Hard Boil Eggs

Did you know, hard boiled eggs don't always have to be boiled?  That's right, I have gathered three different ways to cook eggs.

Read all about it and pick your favorite method!

Keep reading for the cooking methods…

Before we begin, here are a few hard boiled eggs facts:

-Very fresh eggs can be difficult to peel after they are hard boiled.  Keep them in the refrigerator for about a week before cooking for easier peeling.

-Speaking of peeling, hard boiled eggs are easiest to peel right after they are cooled.  The cooling causes the egg to slightly contract inside the shell.

-Hard boiled eggs (still in the shell) can be refrigerated safely for up to one week.   Once the eggs have been peeled, you should eat them that day.

 1)  Stovetop Method

This is the boiling method most of us are familiar with for cooking eggs.

Place eggs in a single layer in a large saucepan.  Add cold water to cover eggs by 1 inch.  Heat over high heat until just boiling.  Remove from burner and cover pan.  Let eggs stand in the hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).  Drain and cool under cold running water.  Transfer to a bowl of ice water until completely cool.  Peel and enjoy or refrigerate for later use.

For me, this has been my tried and true method for years.  It they turn out perfectly every time – no yucky green ring!  The only downside is that you have to keep a close watch on the water to make sure you see when it just starts boiling.   (There have been some times where I walked away and the water boiled for far too long!)

 2)  Oven Method

Another way to cook eggs is in the oven!

Eggs can be placed in the well of a muffin pan and baked at 325 degrees for 30 minutes.  After the eggs come out of the oven, cool under cold running water.  Transfer to a bowl of ice water until completely cool.  Peel and enjoy or refrigerate for later use.

I was really excited to try this cooking method for the first time.  Most of the eggs turned out great.  However, I did discover some "hot spots" in my oven where one of the eggs overcooked a bit and cracked.  (See photo above)

I think this is very easy, you just might need to experiment with your particular oven to adjust the time accordingly.

3)  Slow Cooker Method

Finally, I read that you can use a slow cooker to hard boil eggs.  I love this idea!

All you have to do is place the eggs in a single layer and add cold water to cover the eggs by 1 inch.  Then simply set the slow cooker to high for two hours.  Drain and cool under cold running water.  Transfer to a bowl of ice water until completely cool.  Peel and enjoy or refrigerate for later use.

I have to say, I think this will be my "go-to" method from here on out!  I loved that I could just walk away and not have to worry about watching for the pot to boil.  They turned out perfectly and tasted great!

via The Daily Dish http://ift.tt/1oatiru

Put the internet to work for you.

Turn off or edit this Recipe

Blog Giveaway Announcement

Did you enter our "Tomato Press Giveaway" last week?  Click here to find out if you are the winner!

I wanted to let you all know that we will be putting the weekly blog giveaways here at The Daily Dish on hold for the time being.  Thank you so much to everyone who has participated in these exciting giveaways over the years!

Don't forget to check back on previous giveaway posts to see if YOU are one of the winners.

In the meantime, be sure to check out the "Sweepstakes" page for a new opportunity to win a prize every day.  You can even follow the "Better Recipes Daily Sweep" board on Pinterest to follow what's new!

via The Daily Dish http://ift.tt/1x54Nj6

Put the internet to work for you.

Turn off or edit this Recipe

Recipe: Acadian Salt Cod Fish Cakes — Recipes from The Kitchn

July 1st is Canada Day! It gives me great pleasure to share some reminiscences of my beautiful adopted country and celebrate the day with you. This year will be Canada's 147th birthday. Having grown up in India and lived in England, I always forget how young Canada is. As an immigrant, its certainly been a struggle sometimes; however, my life in Canada has also been truly rewarding. As time goes by, I've found my Canadian voice and have experienced the country in its myriad guises.

It's hard to describe Canadian food culture, as Canada is incredibly diverse. Different immigrant groups, along with aboriginal or native people have defined the culture and cuisine of this vast country, and to claim any one type of food as "Canadian" is erroneous.

I was chatting with my mother-in-law about this, and she talked about her time growing up on a small farm in the prairies. Everything was based around farming, and people celebrated food that was fresh, local and seasonal. It's interesting that people here are now going back to seasonal and local foods while adding their own touch to their dishes. As my mother-in-law put it, "...each family in Canada has their own traditions. As we grow as a country, we grow these traditions by adding our own voice and identity to the chorus." She is a wise woman.

When I was trying to find a recipe that epitomized what I believed about Canadian food, I went back to one of my earliest Canadian food memories (and yes, Bloody Caesars were included too). I love these Acadian salt cod fish cakes. Fish cakes were, surprisingly, also a staple for me growing up in India, as I grew up on the West Coast. My (faint) Portuguese heritage meant that salt cod featured fairly heavily in our cuisine, and we had Goan-style fish cakes, or Fofos, on a regular basis.

Acadian cuisine is local to Maritime Canada, and salt cod features heavily in it. These simple, elegant fish cakes are packed full of rich flavor, and represent what Canadian food is all about. As we Canadians come together to celebrate Canada Day, we bring together all our collective experiences and world views, and the one thing that unites us is our pride in our beautiful country. And truly, that is worth celebrating.

Happy Canada Day! (Eh!)

Acadian Salt Cod Fish Cakes

Makes 16 to 18 cakes

250 grams (about 9 ounces) boneless salt cod
1/2 yellow or white onion, diced fine (4 tablespoons)
3 medium potatoes, chopped into chunks (around 500 grams or 17 ounces)
2 teaspoons fresh lemon thyme, leaves picked and chopped
2 large eggs, beaten separately
2 tablespoons all-purpose flour
Salt and pepper, if required, to taste
1 cup panko crumbs (or dry breadcrumbs)
Neutral cooking oil, to shallow fry
A small handful of arugula, to serve
Lemon wedges and mayonnaise, to serve

Place the salt cod in large bowlful of cold water for at least 12 or up to 24 hours, in the refrigerator, changing the water every 8 hours. Drain and shred finely, making sure there are no pin bones.

Boil the chopped potato until easily pierced with a fork or knife, then drain and place in a large bowl. Add the shredded salt cod, onion, lemon thyme, 1 beaten egg and the flour.

Using a fork or potato masher, mix everything together until combined. Taste and season with a little more salt and pepper, if required.

Shape the mixture into 16 to 18 small patties. Place the remaining beaten egg in a shallow bowl, and the panko crumbs in another.

Coat the fish cakes in the egg and then dredge in the panko crumbs. You can prepare all the fish cakes this way and cook immediately, place them in the fridge to firm up, or freeze the cakes for later.

When ready to cook, heat a couple tablespoons of oil in a pan over medium heat, and fry the fish cakes in batches until golden, brown and crisp, 2 to 3 minutes per side. Transfer to a paper towel lined plate, while you finish frying the remaining fish cakes.

Arrange the arugula on a plate and arrange the fish cakes on top. Serve with lemon wedges and a little mayonnaise, if desired.

Recipe Notes

• Soaking the salt cod will remove most of the saltiness. If cod is still salty after soaking, add fresh, clean water and soak for an additional few hours.
• I like using Yukon Gold or Russet potatoes for this dish. You can use any good mashing potato.
• You can freeze the assembled fish cakes. Freeze in a single layer on parchment paper. Once frozen solid, transfer to a ziplock bag. Defrost before frying.
• I like to serve the fish cakes just warm with arugula, lemon wedges and mayonnaise. They taste great cold too.

(Image credits: Michelle Peters-Jones)

via Recipe | The Kitchn http://ift.tt/V3jaqD

Put the internet to work for you.

Turn off or edit this Recipe

SPONSORED POST: Recipes from The Kitchn: Paradise Punch — Everclear

Remember when "summer break" consisted of never-ending pool parties, s'mores followed by scary stories around a campfire, and perpetually pink popsicle lips? (Oh, to be young!) Well, if July's scorching temperatures are making you too nostalgic for childhood, this adults-only twist on tropical fruit punch will remind you why being a grown up is so much better.

Whether it's summer sangria or something stronger, a big bowl of booze can never be a bad idea. As one not cut out for multi-tasking, I generally lack the focus to greet friends and muddle custom cocktails at the same time. My party guests usually arrive to an over-sized pitcher of a sippable something rather, along with instructions to generously serve themselves. (All while I'm hiding in the bathroom, scrambling to dry my hair!)

My preferences for drinks en masse have evolved over the years — and while the Southerner in me will forever remain attached to that oh-so-frothy sherbet and Sprite concoction — I can happily say my days of high voltage "jungle juice" are now behind me. I still love a stiff drink, but now it is much more about balance than blackout. A good punch, like anything, should have depth: it should be strong, bitter, sour, and sweet.

Say good-bye to "hunch punch" and hello to "paradise" with this modern twist on the infamous trashcan tipple (i.e. high fructose corn syrup and red dye free). Despite Everclear's anything-goes reputation, grain alcohol is actually the ideal base for this festive summer punch; its neutral taste allows the bold fruit flavors to really shine through. And if you are worried about its potency, a hefty glug of soda water helps lighten the load.

This not-from-concentrate cocktail is a far cry from the "just add fruit punch" versions out there, with lots of tropical flavor and plenty of "Hawaiian" flair. Your inner-child and teenage self thank you.

Paradise Punch

Yields approximately 2 1/2 quarts

4 cups papaya nectar, preferably organic
2 cups Everclear grain alcohol
2 cups guava juice (preferably not from concentrate)
1 cup freshly squeezed orange juice
1/2 cup pineapple juice (preferably not from concentrate)
1/2 cup pomegranate juice
Sliced fruit, such as apples, pineapple, apricots, peaches, and mangos
2 cups soda water, dry sparkling wine, ginger ale, or ginger beer
Orange bitters, to taste (optional)

Combine papaya nectar, Everclear, guava juice, orange juice, pineapple juice, and pomegranate juice in a large bowl. Stir in sliced fruit. Cover and chill for a minimum of four hours, preferably overnight.

Stir in club soda and bitters right before serving. Taste and adjust flavors, if desired. Best if chilled with a large ice ring.

Thank you for supporting the brands that make The Kitchn possible.

(Image credits: Nealey Dozier)

via Recipe | The Kitchn http://ift.tt/1oi8mPd

Put the internet to work for you.

Turn off or edit this Recipe

Coconut Lime Bread: Paleo Gluten Free Wonder

You see that bright thing in the sky? I think that it's called the sun.

It's been awhile since we've seen it's shining face but, my friends, Summer is finally on the way! Can I get a woo to the hoo?

With the appearance of Mr. Golden Sun (did you sing that song growing up?) I find myself wanting to do anything and everything warm weather related…including eating ALL THE THINGS that remind me that flip-flop weather is on it's way!

I mean, can you think of a better to way to celebrate the season then treating yourself to a pedicure (gotta get those toesies flippy flop ready!) and sipping on a Pineapple Coconut Smoothie.

You could even get a little crazy and snack on some Lemon Poppyseed Muffins or fact plant into a bowl of chips and Pineapple Salsa while you're at it.

Too much Summer food?  I didn't think so.

How-ev-er, when I think about beaches and palm trees and colorful, little tropical fish, there is one thing that my brain needs to make the picture complete – something coconut lime.

When I'm feeling lazy, I'll rub a little coconut-lime lotion on my hands and then pretend that I am sitting on a beach in Hawaii, sipping on a Coconut Strawberry Daquiri. It get's the job done.

Today though, I decided to expand my horizons to more than hand lotion…so I baked some Coconut Lime Bread. It also has pineapple in it, which I know we didn't really talk about, but we all know that this happy little fruit is the epitome of Sunny weather. Right? Right.

Oh ya, there's also a streusel topping. Made out of Macadamia nuts.  I don't know about you, but I just died.  I've never met a streusel that I didn't like, but one made out of macadamia nuts? New. Found. Love.

Don't tell my husband.

You know what else? Let's take this bread one step further. Go big or go home right?  Are you ready for the best part? Drumroll please…

It's totally gluten free and Paleo-friendly!

Which also makes it supa bikini friendly.

And, I'll guarantee ya that it taste's way better than hand lotion.

Not that I know anything about that.  Although it does smell good enough to eat….

Right?

Print Save

Coconut Lime Bread Recipe

Embed

Ingredients

• 1/4 cup unsweetened coconut flakes
• 1 tablespoon coconut sugar
• 1/2 cup coconut flour, plus 2 tablespoons, sifted (63 g)
• 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup honey, plus 1 tablespoon, divided
• 1/4 cup coconut oil, melted
• 6 eggs, room temperature
• fresh lime juice, and zest of 1/2 large lime
• 1 teaspoon pure vanilla extract
• 20 ounces canned pineapple, drained (crushed pineapple)

For the Topping:

• 1/3 cup macadamia nuts, finely chopped
• 2 tablespoons coconut flour
• 2 tablespoons coconut sugar
• 1 tablespoon coconut oil, melted

Directions

1. Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
2. On a small, parchment paper lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon coconut sugar.  Set aside and turn the oven temperature down to 350°F.
3. In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
4. With an electric hand mixer beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest and the vanilla extract in a large bowl. Set aside.
5. Empty the drained pineapple into a large kitchen towel and ring out the excess moisture. Really make sure you squeeze it all out, as you want to make sure the pineapple is quite dry.
6. Place the dry pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and gloppy - that 's ok! Use a spoon to slightly separate the pineapple chunks.
7. Slowly add the dry ingredients into the wet ingredients, beating until well combined.  Stir in the pineapple mixture and let stand for 10 minutes.
8. While the batter stands, mix together the finely chopped macadamia nuts, the coconut flour, sugar and oil.  Mix until the oil coats the mixture to make a streusel.
9. Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
10. Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool completely in the pan before slicing.

Notes

• Room temperature eggs are KEY. If you add cold eggs into the mixture, the coconut oil will freeze and leave you with oily chunks in the batter.

via Food Fanatic http://ift.tt/VzI4yF

Put the internet to work for you.

Turn off or edit this Recipe

Recommended for you

Grilled Lamb Kebabs With Turkish Flavors

Epicurious  | June 2014

by Chris Schlesinger and John Willoughby

]]>

photo by Ed Anderson

yield
Serves 4

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

Ingredients

add to shopping list

Special equipment:

Preparation

Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.

Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.

Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.

When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

my notes

via Epicurious.com: New Recipes http://ift.tt/1r3BIUX

Put the internet to work for you.

Turn off or edit this Recipe

schezwan fried rice recipe | veg schezwan fried rice recipe

schezwan fried rice recipe with step by step photos – if you crave for something spicy for lunch or dinner, then schezwan fried rice is a good option. its easy to prepare if you have schezwan sauce ready with you.

chopping the veggies does take some time. however, modern gadgets like an electric chopper or food processor makes the work easy. i always prefer to chop the veggies on my own.

the key to a good stir fried dish be it rice or noodles, is the smoky flavor that you get in the dish. now this is achieved by stir frying at a very high heat. when i make these stir fried rice or noodles, i keep the gas flame to the highest. there has to be continuous stirring happening in the wok. keep all your sauces and seasonings ready. you cannot take your own time to open the soy sauce bottle's lid or open the jar of salt or pepper or chop the celery. just prep everything and keep near your work space. its always better to use a pan or wok with handles as you have to frequently stir and toss.

another key point is to steam the rice and let it cool completely. the rice has to be cooked al dente, meaning just about cooked. in this post i have given the step by step method of cooking the rice. this technique can be implemented if you want to cook rice for any stir fried dish. the veggies can be shredded or julienned or chopped finely.

i had already made the schezwan sauce a day before. you can use make your own sauce or add a store brought one. the amount of schezwan sauce to be added depends on the spice level in the sauce and your taste buds. so please add as per your own taste. i usually keep the rice less spiced than what is served outside in the indo chinese food stalls and restaurants.

schezwan fried rice can be served with recipes like veg manchurian, veg balls in hot garlic, mushroom manchurian, paneer manchurian or any sauce based dish. it also tastes good on its own. i served schezwan fried rice with kale & mushrooms in ginger sauce.

lets start step by step schezwan fried rice recipe:

1. rinse the basmati rice, till the water runs clear of the starch. then soak the rice in water for 30 mins. drain and keep aside.

2. bring water, salt and a few drops of oil to a gentle boil.

3. add the drained soaked rice.

4. simmer on a low flame, till the rice grains are just cooked.

5. strain the rice in a colander. rinse the rice with water so that the rice grains stop cooking. gently with your hands, move the cooked rice grains, while rinsing them with water. drain completely. cover and keep aside.

6. chop all the vegetables finely. remember to chop the french beans very finely. they take more time to cook than other veggies. you can also blanch them first and then cook. another option is to add the beans first and then add the other vegetables.

7. heat oil in a pan. add the chopped garlic and saute for about 15 to 20 seconds.

8. now increase the flame to its highest, add all the vegetables including the spring onions and celery.

9. keep on stirring the veggies, till they start getting browned from the edges. it took me about 9 minutes for the vegetables to cook.

10. now add the schezwan sauce.

11. stir well.

12. add the rice in parts and keep on stirring. stir gently as you don't want the rice grains to break.

13. season with salt, pepper and vinegar.

14. mix and stir fry for 2 to 3 minutes tossing the rice so that the sauce coats each and every rice grain well. check the taste and add more salt, pepper and schezwan sauce if required.

15. garnish with spring onion greens and serve the schezwan fried rice hot with any indo chinese sauce like mushroom manchurian or paneer manchurian or baby corn manchurian or cauliflower manchurian.

if you are looking for more indo chinese recipes then do check schezwan chilli potatoes, vegetable fried rice, mushroom fried rice, vegetable hakka noodles and sesame veg toast recipe.

schezwan fried rice recipe below:

schezwan fried rice recipe

schezwan fried rice - spicy stir fried indo chinese recipe of vegetables and rice in schezwan sauce.

Author: dassana

Recipe type: main

Cuisine: indo chinese

Serves: 3-4

Ingredients (american measuring cup used, 1 cup = 250 ml)

for cooking rice:

• 1.5 cups basmati rice or long grained rice
• 6 cups water
• ½ tsp salt
• 2-3 drops of oil

for making schezwan rice:

• 2 or 2.5 cups finally chopped vegetables ( i used 1 medium carrot, 8 french beans, ¼ cup finally chopped cabbage, 1 small capsicum/green bell pepper)
• 1 or 2 spring onions/scallions finely chopped, reserve the greens for garnishing
• 1 tsp finely chopped celery (optional), skip if you do not have.
• 2-3 garlic, finely chopped
• 2 tbsp schezwan sauce or as required - click for the recipe of schezwan sauce
• ¼ tsp black pepper or as required
• ½ tsp rice vinegar or apple cider vinegar or regular vinegar
• 2 tbsp sesame oil or any vegetable oil
• salt as required

Instructions

preparing rice:

1. rinse rice very well till the water runs clear of starch. soak the rice in enough water for 30 minutes.
2. drain and keep aside.
3. in a pot, bring to a gentle boil 6 cups of water with salt and 2 to 3 drops of oil.
4. add the soaked and drained rice to the hot water.
5. on a low to medium flame cooked the rice without the lid.
6. when the rice becomes al dente or just cooked, remove the pot from fire and strain the rice.
7. gently rinse the rice in water so that they stop cooking and don't stick to each other.
8. cover the rice and keep aside.

preparing schezwan fried rice:

1. finely chop all the vegetables. you can even shred the vegetables in a food processor.
2. heat oil in a wok. add garlic and saute for a 15 to 20 seconds.
3. add the onions, celery and all the vegetables.
4. increase the flame and stir fry the vegetables on a high heat.
5. more finely the vegetables are chopped, more faster they will cook.
6. keep on stirring and tossing the vegetables on a high heat continuously. so that they are equally browned and cooked.
7. when the edges of the veggies starts to become light brown, add schezwan sauce.
8. stir and then add the drained rice in parts.
9. mix and toss the rice with the veggies gently.
10. season with salt, pepper and vinegar. stir and toss well so that the sauce coats all the rice grains evenly.
11. garnish the schezwan fried rice with the spring onions greens.
12. serve schezwan fried rice plain or with a side indo chinese dish like veg manchurian, mushroom manchurian or any dish of your choice.

3.2.2708

Categories

Select CategoryAndhra RecipesAwadhi CuisineBaked SnacksBengali RecipesBeveragesBread RecipesChutneysCooking Tips & MethodsCulinary TermsDal RecipesDessertsEgg RecipesEggless CakesFasting RecipesFestival RecipesgeneralGoan RecipesGujarati RecipesHyderabadi CuisineIndian Breads & ParathasIndian Breakfast RecipesIndian CurriesIndian Street FoodIndian Vegetable RecipesIndo-Chinese RecipesInternational CuisinesKarnataka RecipesKashmiri RecipesKerala RecipesKids RecipesKonkani RecipesLow Fat RecipesMaharashtrian RecipesMalvani RecipesMicrowave RecipesMughlai RecipesNo Onion No GarlicNorth Indian RecipesPaneer RecipesParsi RecipesPickles-Sauces-DipsPunjabi RecipesRajasthani RecipesRegional Indian CuisineRice RecipesSindhi RecipesSouth Indian RecipesStarters & SnacksSummer RecipesTamil NaduVegan RecipesVegan Sweets & Desserts

via Veg Recipes of India http://ift.tt/1jzVWhx

Put the internet to work for you.

Turn off or edit this Recipe