Tag: variation

Coconut lentils, a delicious variation of the traditional soup – Italian cuisine reinvented by Gordon Ramsay

There coconut lentil soup it is a dish with a distinctive flavor profile, which combines the protein richness of legumes with the creamy and slightly sweet aroma of exotic fruit. This winter soup has its roots in various culinary traditions, offering a combination of flavors and nutrients that make it a popular choice in many cuisines around the world. The lentils, the main ingredient of this soup, are a significant source of protein, fiber and essential nutrients. Their history dates back thousands of years, when they were cultivated in the regions of Central Asia and the Middle East.

Today, they are widely cultivated around the world and recognized as a healthy and nutritious food. The introduction of coconut adds a tropical and creamy element to the preparation. The latter, known for its pulp rich in beneficial saturated fats, gives the soup a velvety texture and distinctive flavor. Coconut lentil soup, therefore, mixes earthy flavors and sweetness, thanks to slow and controlled cooking. The base of the soup also includes the addition of onion, celery and carrots, cooked in a aromatic broth. Coconut is then incorporated, along with a mix of spices (cumin, coriander and turmeric), which rounds out the depth of flavor, adding a touch of satisfying complexity. This is a particularly suitable dish to be enjoyed during the colder evenings of the winter months. Bring a touch of tradition and innovation to the table and warm the hearts of your guests with this delicious one coconut lentil soup.

Holiday Granola – Only 8 Edible Gift Making Days Until Christmas!

When I was asked to take part in a special holiday YouTube
playlist called, “Christmas Morning Breakfast,” I started thinking about
seasonal variation on things like eggs benedict, quiche, and French toast. But
then I realized…you can’t wrap those things up and give them as an edible gift,
so I decided to do this granola instead.

We’ve covered the edible gift topic before, and discussed
the fine line between, “Wow, what a creative and thoughtful gift!” and “Wow,
what a cheapskate!” Happily, when it comes to this delicious, crunchy treat,
one taste and the lucky recipient will forget about any ulterior economic
motivations.

Since this was a Christmas-themed recipe, I went with lots
of festively colored dried fruit, but the beauty of the granola technique is
that it pretty much works with anything. I love the looks of the green pumpkin
seeds, but things like hazelnuts and pecans would also work wonderfully.

As I mentioned in the video, it’s really up to you to
determine the cooking time. I tend to like mine just golden-brown, but many
enjoy the deeper, nuttier flavor of a longer roasting. Since you are pulling
and tossing every 10 minutes, this is pretty easy to monitor, but just be
careful towards the end, as it can get bitter if you go too far.

Anyway, whether this is for a quick and easy holiday
breakfast, with milk or over Greek yogurt; or you are going to package some up
as a stocking stuffer for the foodies in your life, I hope you give this a try
soon. Enjoy!

Ingredients for about 6 cups of Granola

3 cups rolled oats
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (pure coconut, not candied)

3/4 cup packed brown sugar
1/2 cup maple syrup
3 tbsp vegetable oil
1 tsp salt

1/2 cup chopped candy covered chocolate pieces (like M&M’s)

1/2 cup golden raisins, chopped

1 cup mixed dried fruit (any combo of cranberries, cherries,
strawberries, blueberries, etc.)

*Bake at 325 degrees F. for 30-40 minutes or until browned.

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Crab-Stuffed Corn Muffins – Just One Frosting Away From Being Cupcakes

I was originally going to call these “crab and corn
cupcakes,” but since I’ve still not perfected my bacon frosting recipe, I
decided to hold off and go with the slightly less exciting sounding
“crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.

Besides, since these were inspired by the food wish for new,
easy and interesting football party snacks, I think “muffins” sounds a little
more gridiron than cupcakes. Regardless, they were simple to make, and (as I
tested personally) quite delicious eaten while watching a football game,
possibly with beer(s).

As some of you longtime viewers may have noticed, this is a
variation on something we posted many years ago called “Kernel Porker’s Barbecued Pork-Stuffed Corn Muffins,” and I always
wondered how it would be with crabmeat. When I got the usual autumn avalanche
of football-themed food wishes, I figured the time was right to find out, and I
was very happy with the results!

As I mention in the video, they reminded me of a New England
crab or lobster roll, where they simply pile warm, buttery seafood on those
toasted rolls. This was heavier, but just as pleasurable. Anyway, unlike the
replacement referees that are now calling the games, these didn’t suck, and
certainly won’t be a season-long embarrassment to the league. I hope you give
them a try soon. Enjoy!

Ingredients for 12 Crab-stuffed Corn Muffins
For the crab filling:

8 oz crabmeat

1 1/2 tbsp mayo

1 tsp crushed red chili sauce

1/4 tsp Worcestershire sauce

1 tsp fresh grated lemon zest

2 oz grated pepper Jack cheese (about 1/2 cup)

salt to taste

For the corn muffins:

1 cup all-purpose flour

1 cup corn meal

1/2 tsp salt

1/2 tsp baking soda

1 tbsp minced green onions

2 eggs

1 cup buttermilk

1/2 cup melted butter

Bake at 375 degrees F. for 25-30 minutes. Serve warm.

Incoming search terms:

gordon ramsay crab cakes