Tag: Crispy

Crispy Oven Baked Buffalo Tofu Bites · i am a food blog i am a food blog

Buffalo buffalo buffalo buffalo buffalo buffalo tofu bites! If you love tofu and you love buffalo wings, this recipe is for you. Heck, if you just like tofu, this recipe is for you.

This is my favorite way of making crispy tofu in the oven: just toss in cornstarch and bake. The outsides get all crunchy and crisp and the insides stay creamy. After the oven the tofu is tossed in a easy 3 ingredient buffalo sauce that’s made from sriracha, butter, and honey. It’s seriously so good. Maybe even better than buffalo wings?! It’s a heck of a lot easier than making buffalo wings and easier to eat too.

The best part about this recipe is that almost all of it happens in the oven so you can just chill out on your phone and scroll through instagram, check out cute animal videos, or laugh at memes. When you get hungry, you’ve got a spicy, satisfying snack. Seriously so good. Don’t forget the celery and ranch sauce!

Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com

Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com

Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com

Crispy Oven Baked Buffalo Tofu Bites | www.iamafoodblog.com

Crispy Oven Baked Buffalo Tofu Bites Recipe
serves 2


  • 1 package pressed or firm tofu*
  • 1 tablespoon cornstarch
  • 1/4 cup sriracha
  • 2 tablespoons butter
  • 2 tablespoons honey

Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet. Bake for 30-45 minutes – midway through, flip the tofu cubes.

When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a frying pan, heat up the sriracha, butter and honey over medium heat until combined and bubbly.

Remove the tofu from the oven and toss in the sauce. Enjoy hot!

* I buy pressed tofu at the store, but I know some places don’t sell it. You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels to drain, flipping every so often until it removes most of the excess moisture.

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Oven Roasted or Air Fryer Crispy Cacio e Pepe Chickpeas · i am a food blog i am a food blog

If you’re looking for a homemade snack, this is it! These chickpeas are crispy on the outside and creamy on the inside, with all the flavors of cacio e pepe, minus the pasta.

I absolutely love crispy roasted chickpeas. They’re so addictive, especially when they’re warm. They’re crispy and crunchy and creamy. When they cool down to room temp or at kept cold in the fridge, they are delightfully chewy and hearty and just so good.

I did a little side by side comparison of oven roasted and air fryer chickpeas and even though I thought that the oven roasted chickpeas would win, the air fryer chickpeas were my favorite, hands down. They shrink a little in the air fryer, loosing more moisture, making them a more crunchy snack. The ones in the oven end up being more creamy on the inside with lightly crispy edges. Both are good, it just depends on what you like and if you have an air fryer or not.

I snacked on a bunch of them while they were hot, then packed the rest up into little containers in the fridge so I can grab them as a quick snack during the week. I love them tossed on salad, pasta, or just as a snack.

crispy cacio e pepe chickpeas | i am a food blog

crispy cacio e pepe chickpeas | i am a food blog

crispy cacio e pepe chickpeas | i am a food blog

Oven Roasted or Air Fryer Crispy Cacio e Pepe Chickpeas
makes about 1 1/2 cups


  • 1 can chickpeas, drained and rinsed
  • 1/2 tablespoon oil
  • 1/2 cup finely grated parmesan
  • salt and freshly ground pepper

Pat the chickpeas dry with paper towel. In a bowl, toss the chickpeas with oil. Toss with the parmesan and then season with salt and freshly ground black pepper.

To roast: spread the chickpeas out on a baking sheet and roast at 375°F for 20 minutes, stirring half way. Remove from the oven and let cool slightly, finishing with more parmesan if desired.

To air fry: add the chickpeas to the fryer basekt. Turn the air fryer on at 350°F for 5 minutes. Shake the basket, then set it again for 5 minutes at 350°F. Let cool slightly, and finish with more parmesan if desired.

crispy cacio e pepe chickpeas | i am a food blog

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Crispy Baked Cauliflower Tots | Spoon Fork Bacon



crispy_baked_cauliflower_tots

As someone who loves tater tots and will get them whenever they are on the menu (in LA this does not happen often enough) I don’t love the idea of using cauliflower to replace all the carbs I love. So I want you to think of this recipe not as a replacement for traditional tater tots, but as a new thing. It’s crispy like tater tots, but baked which is great. There is also some cheese in there which is pretty awesome as well. These would also go very well with some eggs in the morning for a delicious and fancy breakfast, and just in general for snacking (hello superbowl) and for sides. 🙂
♥ Teri


cauliflower_tots_recipe

Crispy Baked Cauliflower Tots

Makes 30

Ingredients:
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
1 shallot, minced
1 pound riced cauliflower
2/3 cup shredded white cheddar
2/3 cup panko breadcrumbs
1 tablespoon thinly sliced chives, optional
1 large egg yolk
salt and pepper to taste

Directions:

1. Place a large skillet over medium heat and add 1/2 tablespoon oil.
2. Add garlic and shallot and saute for 2 to 3 minutes.
3. Transfer to a mixing bowl and place skillet back over stovetop.
4. Add remaining oil to skillet and top with riced cauliflower. Season with salt and pepper.
5. Saute cauliflower until just cooked through, 4 to 5 minutes. Remove from heat and allow cauliflower to cool.
6. Transfer cooled cauliflower to a clean cheesecloth and squeeze out as much excess liquid possible.
7. Transfer cauliflower to bowl with garlic and shallot and stir together. Add remaining ingredients to mixing bowl and fold together until fully combined. Season with salt and pepper.
8. Preheat oven to 375˚F.
9. Using your hands form tablespoon sized discs (or “coins”) of cauliflower mixture and place onto a parchment lined baking sheet, 1/2 – 1 inch apart.
10. Bake tots for 20 minutes then remove from oven and flip each one. Place tots back into the oven and continue to bake for an additional 10 to 15 minutes or until tots have browned and crisped.
11. Lightly top tots with a sprinkle of salt and serve immediately.

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Ginger Sweet Potato Soup with Crispy Farro

Ginger Sweet Potato Soup with Crispy Farro

Post sponsored by Bob’s Red Mill. See below for more details.

I feel like not much needs said beyond winter and soup. It’s almost a testament to how creative one can be during the cooler months: just how many different soups can I make? This sweet potato soup is minimal on ingredients but features one of my favorite things with leftover grains: make them crunchy.

In this case, I’m using Bob’s Red Mill Farro. It brings the perfect warm, nutty flavor and it’s a great way to use up small amounts of leftover grains.

Cream-based Winter Soups

While I’m always down for a delicious creamy bowl of broccoli or cauliflower soup, my favorite is using brightly colored squash and sweet potatoes. The earthy flavor paired with solid spices and herbs is always a winning combination.

However, you can easily swap out the sweet potato for something else. Try butternut squash or sometimes when I’m in a hurry, I like to pan-fry the garlic/ginger then use pumpkin puree (about 3 cups worth).

Ginger and Garlic: the power couple

When it comes to soups, I like to keep the flavors simple. Time and again, in different variations, I come back to ginger/garlic. So simple yet so good. This might also be that I’m obsessed with the ginger flavor in everything I can get. So soup makes sense!

You could easily use onions or shallots with or in place of the garlic. I will say, however, that they ginger is the main flavor. It’s a bit harder to replace but you could just leave it out and up the amount of alliums you use.

Bob’s Red Mill Farro

When it comes to soups, I need something crispy on top. Croutons and nuts/seeds are the first obvious choice. However, I’ve been in love with crispy farro. It’s a fairly extreme crunch (to which Grace mentioned was a bit like grape nuts!) It’s a perfect way to use leftover farro or if you’re me, a perfect excuse to make a pot.

I love using Bob’s farro because it cooks up great every time. The flavor is perfectly warm and nutty and I know I can always trust the product I’m getting.

Cashew Cream + Vegan vs Not

Finally, a note about cashew cream. You really don’t need the cream for the soup because the sweet potatoes puree nicely. However, I love the extra level of richness the cashew cream gives. You could also get this from a splash of heavy cream or another type of nut cream.

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Ginger Sweet Potato Soup with Crispy Farro

Ginger Sweet Potato Soup with Crispy Farro


Ingredients

Soup

1 tablespoon olive oil

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (roughly 4 cups)

2 garlic cloves, minced

2 teaspoons minced ginger

3 to 4 cups low-sodium vegetable broth

Salt, to taste

Zest from one lime

⅓ cup cashew cream

Farro

½ cup cooked farro

1 to 2 tablespoons olive oil

Black pepper, for serving


Instructions

  1. Heat a decent-sized stock pot over medium-low heat. Add the olive oil followed by the cubed sweet potatoes. Cook for a couple minutes, just to start the cooking process. Stir in the minced garlic and ginger, cooking a minute or two more. Finally, measure in three cups vegetable broth and a sizable pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the sweet potatoes are tender; 15 to 20 minutes.
  2. While the soup is cooking, heat a skillet over medium-low heat. Add the olive oil, enough to coat the bottom of the pan. Add the farro to the hot oil and cook until the color of the farro deepens and the grain begins to crisp. Using a slotted spoon, scoop the farro from the pan and transfer to a bowl, set aside.
  3. Once the sweet potatoes are tender, puree using an immersion blender or regular blender. If the soup seems too thick, add a splash more vegetable broth. Return the soup to heat after blending and heat until hot. Once hot, remove from the heat and stir in the lime and cashew cream.
  4. Taste, adjust the salt level, then top with the crispy farro and a few sprinkles of black pepper.

Notes

Recommend using leftover farro (make it for dinner, save ½ cup for the next day).

Keywords: sweet potato soup

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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Fattoush Style Salad with Crispy Quinoa

Fattoush Style Salad with Crispy Quinoa

Serves 3 to 5

Ingredients:
mustard vinaigrette:
1/2 shallot, minced
1 garlic clove, minced
2 tablespoons whole grain (or Dijon) mustard
2 tablespoons honey
2 teaspoons red wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
cracked black pepper to taste

2 large heads romaine, cleaned, ends removed and chopped
5 vine ripe tomatoes, quartered
2 Persian cucumbers, sliced
1/8 red onion, very thinly sliced
1 (15 ounce) can garbanzo beans, drained and peeled
2 balls burrata cheese, halved
2 large toasted or grilled pita bread, broken into large pieces
1 cup crispy cooked quinoa**

Directions:

1. Place all vinaigrette ingredients, except oil, into a large bowl and whisk together. Whisk oil into remaining ingredients, a little at a time, until fully incorporated. Remove 1/3 of vinaigrette from mixing bowl and set aside.
2. Add romaine to large mixing bowl and toss together with vinaigrette until evenly coated, then spread dressed romaine onto a large platter.
3. Add remaining vinaigrette, tomatoes, cucumbers, onion, garbanzo beans, and toasted pita bread to mixing bowl and toss together until everything is evenly coated.
4. Pour mixture over dressed romaine and top with split burrata and crispy quinoa. Lightly season with salt and pepper and serve.

**For crispy quinoa: Melt 2 tablespoons unsalted butter in a large skillet, over medium heat, and top with 1 cup cooked and cooled quinoa. Spread quinoa into a thin layer over butter and allow quinoa to get crispy, don’t stir. Once quinoa begins to brown and crisp around edges, begin tossing and stirring with a wooden spoon until quinoa browns and crisps all over. Lightly season with salt and pepper. Spread toasted quinoa onto a clean baking sheet, in a single layer and allow quinoa to cool completely before using.

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Crispy Chickpea Waffles Recipe

Can you waffle it? has become a sort-of joke, but I still take it seriously. After all, this question has led to a lot of important discoveries, like waffled grilled cheese or waffled puff pastry. So what about falafel? Can you waffle that?

The short answer is: no and yes.

I started with a super-simple falafel batter: overnight-soaked chickpeas pulsed in a food processor with some onion and garlic, plus baking powder, salt, and ground cumin. A lot of falafel recipes go harder on the spices and add fresh herbs, too, but I wanted the chickpeas to shine.

This didn’t go well. Despite how very generously I greased the waffle iron, the falafel batter stuck like cement. And I need not tell you how frustrating it is to clean a waffle iron when you could be eating waffles instead.

Somewhere between the first and 14th Q-tip (Did you know Q-tips are really helpful at cleaning cooled-down, clogged-up waffle irons?), I started wondering about eggs. Could they be the missing ingredients? Could they clean my waffle iron for me?

Photo by Jenny Huang

Well, no, they couldn’t clean it for me. But yes, they made all the difference for the recipe. One egg made a nonstick waffle (huzzah!). Two eggs made a fluffier, lighter center. Three eggs made an almost-falafel, crispy chickpea waffle that I couldn’t stop eating.

Of course, it wouldn’t be a waffle without maple syrup. Just kidding. It wouldn’t be a waffle without some sort of topping. In this case, we’re doubling down. First, an extra-herby take on Israeli salad, or chopped cucumbers and tomatoes with parsley and lemon. My version adds cilantro and mint. And to go with, a harissa-spiked tahini sauce that you could, would, and should pour with abandon.

Like any waffle, these are best eaten still-warm from the iron. But if you happen to have any leftovers, just toss in the toaster tomorrow morning for breakfast on the go.

What’s the craziest thing you’ve ever waffled?

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A Crispy, Delicious Plant-Based Pizza with Cauliflower Crust

Photo by Julia Gartland

Anyone who’s attempted cauliflower pizza crust knows its primary pitfall: a soggy center. With only a few exceptions, recipes for cauli crusts often result in something that, while delicious, requires a spoon and a bowl to eat.

When we first stumbled upon a photo of Lily Simpson’s version in Detox Kitchen Vegetables, we were taken aback by its deeply tanned, amber-tinged edges, and what looked like a thin, firmly crispy center. We took things to the test kitchen, and were not disappointed. Thanks to Simpson’s instructions, plus a few improvisations of our own, we’re happy to report that we have a plant-based pizza keeper on our hands.

1. How Low Can You Go?

As Simpson says, “A perfect cauliflower pizza has a crispy base and the key to that is making sure it is pressed out as thinly as possible.” She recommends a thickness of about 1-centimeter, or a little more than 1/3-inch. Any thicker, and you’re likely to end up with a crust that has the texture of a baked potato, rather than a cracker.

2. Chill Out.

After you’ve pressed out your cauliflower crust, if you have time, Simpson recommends popping it into the fridge to chill for 20 to 30 minutes. This step allows the crust to meld together better, and facilitates maximum crispiness once the pizza is baked.

3. Take a Page from Pie’s Book.

As with pie crusts, we’ve found that par-baking our cauliflower crust before topping it with sauce and accoutrement is crucial for firming up and drying out the center. We’d recommend baking Simpson’s crust for 10 minutes before removing it, adding the toppings, and finishing it for another 15 to 20 minutes in the oven.

Dan Barber's Cauliflower Steaks with Cauliflower Purée

Dan Barber’s Cauliflower Steaks with Cauliflower Purée
by Genius Recipes

Vegan Cauliflower Alfredo Bake

Vegan Cauliflower Alfredo Bake
by Gena Hamshaw

Beyond its crisp crust, we love Simpson’s cauliflower creation because it’d be equally good as a light weekday dinner, or as the star of a Saturday night pizza party. “Marinating” the tomato topping in lemon zest is a clever way to brighten late-season tomatoes, and the addition of acid balances the starchy flavor of cauliflower. Double down by tossing in a teaspoon or so of lemon juice as well.

Like with any good pizza, the recipe is flexible: Swap out the plum tomatoes for another type, or for whatever vegetable looks best at the farmers market. You could use Simpson’s instructions just for the crust, and pile on your favorite sauce and toppings: Pesto, vegan “cheese,” and thinly sliced fridge pickles would all be excellent.

Serves 2

  • 2

    large plum tomatoes, cut lengthways into thin wedges

  • 1/2

    red onion, cut into wedges



  • Zest of 1 lemon

  • 1

    teaspoon olive oil, plus extra for frying and drizzling



  • Fresh basil leaves, to garnish

  • 2

    garlic cloves, finely chopped

  • 150

    grams cherry tomatoes

  • 1

    teaspoon dried oregano

  • 1

    cauliflower, cut into florets

  • 100

    grams ground almonds

  • 75

    grams gluten-free flour

  • 1

    egg

  • 1

    teaspoon dried mixed herbs

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon celery salt



  • Flaked sea salt and cracked black pepper

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What are your favorite toppings for cauliflower pizza? Let us know in the comments!

Tags:
Gluten-Free, Wellness

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