Corn kozhukattai, Corn kara kozhukattai

Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.

This would have been lot more better if I could get my hands over the India corn on cob instead of this sweet corn. But it was super tasty that we gobbled all at no time. Amma makes upma with corn and was telling me about it how tasty it turns out. I thought I am super innovative to make corn kara kozhukattai. When I told amma she was saying she thought the same to try as kozhukattai stuffung.

When I googled before making post, I saw few recipes with corn as stuffing already. But glad I tried and it became Vj’s favorite. When amma told me the recipe for upma, she told the kaandhal tasted similar to adai. Wish I could try the oncee with India corn. If you have India corn, do try it. Just the cooking time might be differing.

I used red chillies, you can also use green chilli and ginger if you like. If you use green chilli, the colour will also more yellowish. Check out my full collection of

Ingredients

For stuffing

  • 1 Corn on cob
  • 1/4 cup Coconut grated
  • 2 dry red chilli
  • 1/4 tsp asafoetida
  • 2 tbsp chopped coriander leaves
  • Salt as needed
  • 1 tbsp oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • Sesame oil for greasing hands

For outer layer

  • 3/4 cup rice flour/ kozhukattai flour I used idiyappam flour
  • 1 tsp sesame oil
  • Salt as needed

Instructions

How to remove corn kernels:

  • Clean the corn. Peel off the green husk, take out the silk.
  • First take out one line in vertical. Don’t worry much even if it doesn’t comes out full kernel. But try to.
  • Once you take out one full row, push several kernels at time sideways towards the empty row.
  • You will be easily able to take out all the kernels.
  • Wash it and drain from water completely.

Prepare corn stuffing:

  • Take red chillies, salt and asafoetida in a mixer. Grind coarsely.
  • Add the corn kernels. Use pulse option and grind to a very coarse mixture.Heat a pan with oil.
  • Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.
  • Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.
  • Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.
  • The mixture should be dry without any water content and fall freely.

Prepare kozhukattai dough:

  • Boil water until bubbles start moving from bottom to top.
  • In a mixing bowl, take the rice flour. Add sesame oil and required salt.
  • Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.
  • Once warm enough to handle, grease you hands and form a smooth dough. Divide and make equal lemon sized balls. Keep covered.
  • To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.
  • Fill it with 2 – 3 tsp of the corn stuffing we prepared.
  • Seal the sides and all around. Refer video for easy understanding.
  • Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.
  • Grease an idli plate and place the prepared kozhukattai over it. Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.
  • Once cooked, take out using a spoon dipped in water.

Video

https://youtu.be/4_L4Terpd54

Notes

  • Make sure to use good quality rice flour for best results.
  • Rice flour must be almost cooked as dough. This way it yields softest kozhukattai.
  • I use idiyappam flour. You can also use kozhukattai flour available commercially.
  • You can shape which ever way you are comfortable. Use a mold too.

Corn kozhukattai method

  1. 55How to remove corn kernels: Clean the corn. Peel off the green husk, take out the silk.
  2. First take out one line in vertical. Don’t worry much even if it doesn’t comes out full kernel. But try to.
  3. Once you take out one full row, push several kernels at time sideways towards the empty row.
  4. You will be easily able to take out all the kernels.
  5. Wash it and drain from water completely.
  6. Prepare corn stuffing:
  7. Take red chillies, salt and asafoetida in a mixer. Grind coarsely.
  8. Add the corn kernels. Use pulse option and grind to a very coarse mixture.
  9. Heat a pan with oil. Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.
  10. Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.
  11. Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.
  12. The mixture should be dry without any water content and fall freely.
  13. Prepare kozhukattai dough: Boil water until bubbles start moving from bottom to top.
  14. In a mixing bowl, take the rice flour. Add sesame oil and required salt.
  15. Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.
  16. Once warm enough to handle, grease you hands and form a smooth dough.
  17. Divide and make equal lemon sized balls. Keep covered.
  18. To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.
  19. Fill it with 2 – 3 tsp of the corn stuffing we prepared.
  20. Seal the sides and all around. Refer video for easy understanding.
  21. Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.
  22. Grease an idli plate and place the prepared kozhukattai over it.
  23. Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.
  24. Once cooked, take out using a spoon dipped in water.

Enjoy kozhukattai soft or warm. It is so delicious!

The post Corn kozhukattai, Corn kara kozhukattai appeared first on Raks Kitchen.

Lechon Paksiw (Paksiw na Lechon)

Let me start of this post by saying that ALL THINGS LECHON is a favorite of daddydoodledoo a.k.a my husband.

Typically, Lechon Paksiw is cooked or made from leftover lechon. Say, you had a big party and there was lots of leftover lechon, you’ll find it being cooked into lechon paksiw and divided among relatives either the same afternoon or the next day.. am I right? Is it the same in your family?

In our family, I think it’s become a monthly staple. We buy a kilo of lechon just to cook it into Lechon Paksiw when somebody is craving… (ehem, daddydoodledoo)… and he craves once a month. Kaloka!

Lechon isn’t cheap ha. A kilo from Mila’s or Ping Ping’s costs ₱800, diba? It’s also not the healthiest food…. kaya lang.. huhuhu, ang sarap.

And when you cook it into Lechon Paksiw, it just becomes more flavorful and more delicious!

To cook this lechon paksiw, I just sautéed garlic and onion in oil. Then when it was fragrant, I added the lechon pieces, konting sankutsa here and there, followed by the lechon sauce, soy sauce, brown sugar, water, bay leaf, and peppercorns. It was simmered until the lechon is tender and the sauce thick and flavorful. That’s when I added the vinegar. Remember, don’t stir until it has boiled for a few seconds or you’ll get that “hilaw na suka” taste (according to elders). I like my Lechon Paksiw to have that balance of sweet, savory, and sour taste. So if you prefer, you may add more vinegar or brown sugar depending on your taste.

So extra rice for us today?

OTHER LECHON RECIPES YOU MIGHT LOVE…

Lechon Paksiw
 
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Ingredients
  • 1 tbsp cooking oil
  • 4cloves garlic, minced
  • 1 white onion, chopped
  • 1 kg lechon
  • 2 cups lechon sauce (liver sauce)
  • 1 cup water
  • 2 bay leaf
  • 1 tsp peppercorns
  • 2 tbsp soy sauce
  • 1 -2 tbsp brown sugar
  • ½ cup vinegar
  • 2 tsp patis

Directions
  1. Heat oil in a pot and sauté garlic and onion for a minute.
  2. Add your lechon pieces, water, lechon sauce, soy sauce, brown sugar, peppercorn, and bay leaves.
  3. Bring to a boil and simmer for 20 minutes or until pork is tender and sauce is thick. Add water if necessary.
  4. Pour in the vinegar and don’t stir. Bring to a boil before stirring.
  5. Season with fish sauce and serve with lots of steamed rice.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Lechon Paksiw (Paksiw na Lechon) appeared first on The Peach Kitchen.

Mango Breakfast Chia Pudding

I’ve been feeling like my breakfasts needed a jolt of inspiration, and this mango breakfast chia pudding is a step in the right direction. It’s creamy from nut milk, naturally sweetened with pure mango puree, and you can top it with as many nuts, seeds, and powders as you like.

I asked a bunch of you about your breakfast routines (here on Instagram), and was floored by the nearly 600 responses! If chia pudding isn’t your jam, definitely check out the breakfast comments attached to that photo – SO many great alternate ideas. 

Chia Pudding for Breakfast! Start the Day Strong.

Today’s recipe, it’s super simple. First of all, I love chia for breakfast. Chia seeds are protein and fiber-rich, and are the richest plant-based source of omega-3 fatty acids. You can read more about why chia is often thought of as a superfood here. In practice, they keep me full, are a great vehicle for flavors I love, and are wonderfully versatile.

Make it Your Way

This chia pudding is super nutritious. It is vegan, dairy-free, gluten free, and naturally sweetened. As I mention above, you can boost it with as few, or as many toppings as you like. If you have a look at the photo below, you’ll see toasted almonds, shichimi togarashi spice (or use a pinch of cayenne), bee pollen, frozen mango pureed with a hand blender, banana chips, quinoa crispies or crisped brown rice. 

Also, chia seeds are just cool in general. It’s because of the way chia seeds expand and gel up that the whole concept of chia pudding works. In addition, you can sprout chia seeds, use them to thicken dressings, or as a base for chia puddings like this one. They’re great!

Add some crunch!

Lastly, the crunch factor, let’s talk about it! It’s important. I like crunchy toppings on chia puddings, and the more the better. It contrasts with the the way chia gels. Banana chips are great, quinoa crispies are another favorite, and you can’t go wrong with toasted nuts and seeds. Enjoy!

Continue reading Mango Breakfast Chia Pudding on 101 Cookbooks

Edible Cookie Dough

Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used to make all your favorite cookie dough flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!

There’s a reason that edible cookie has become so popular over the last few years:

  • It takes 10 minutes to make, with simple ingredients you already have.
  • It’s FUN for parties and everyone loves it!
  • It’s safe to eat and can be stored in the freezer to enjoy any time.

How to make Edible Cookie Dough:

  1. Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using.
  2. Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
  3. Stir in flour, salt, and chocolate chips.
  4. Store cookie dough in the refrigerator for up to one week or freeze for up to 3 months.

Four process photos for making edible cookie dough by heat treating flour, then making cookie dough from butter, sugars and vanilla.

Cookie Dough Flavor Variations:

  • M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
  • Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
  • Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
  • Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

A cookie sheet with four flavors of edible cookie dough on it (M&M, chocolate chip, double chocolate and peanut butter).

Can you eat raw cookie dough?

Regular raw cookie dough is not considered safe to eat because it contains raw flour and eggs which can both have bacteria that could lead to food poisoning or worse (E. Coli and salmonella). But, let’s be honest, we’re probably all guilty of eating some cookie dough before a batch is put in the oven, (especially if you’re like me and like to eat more than a tiny bite!). To make this cookie dough safe to eat, it’s made without eggs and the flour is heat treated first, to kill bacteria.

Cookie Dough for Ice Cream:

Nothing pairs better with homemade ice cream than cookie dough! To make cookie dough chunks for ice cream, roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.

Is raw flour safe to eat?

Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making edible cookie dough.

  • To heat treat flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.

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Four bowls with different flavors of edible cookie dough in them including chocolate chip, peanut butter, chocolate, and M&M cookie dough.

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Edible Cookie Dough

Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used as a base to make your all your favorite cookie dough flavors!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Author Lauren Allen

Ingredients

  • 3/4 cup butter , softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar , firmly packed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour , heat treated*
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  • Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
  • Add butter, sugar and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
  • Stir in flour, salt and chocolate chips.
  • Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.

Notes

Flavor variations:

  • M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
  • Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
  • Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
  • Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

Cookie dough chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.

*Heat treating flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed.

Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use. 

Baking edible cookie dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Edible Cookie Dough appeared first on Tastes Better From Scratch.

White Chocolate Oreo Cookies

White Chocolate Oreo Cookies are perfectly soft and chewy cookies loaded with slightly melted white chocolate chips and crushed Oreo cookies. These are warm and delicious cookies with just the right amount of sweetness!

Oreos are so fun to create recipes with. If you are a lover of Oreos try this Gooey Oreo Brownies, Oreo Fluff Dessert Salad or No Bake Oreo Balls.

White Chocolate Oreo Cookies

I declare these the best cookies ever! These are the cookies that become an instant favorite. You know the kind of cookies that you can’t stop eating? And just when you think you can’t eat another cookie you do? And then you fall asleep thinking about them and wake up and eat one for breakfast. These are those cookies.

So perfect that I couldn’t stop at just one. I took the recipe from my favorite chocolate chip cookie dough and added loads of white chocolate chips and crushed oreo pieces. The cookie dough was speckled with oreo cookie pieces throughout and it was incredible! I loved the melty white chocolate and my first bite was amazing. The cookies had a crunch on the inside but were soft, ooey, gooey and chewy in the middle. Perfection!

Oreo Cookie Ingredients:

If you love cookies, Oreos and white chocolate chips these will become your new bff. Trust me. You have got to make them! These cookies have it all. The gooey white chocolate,  and chunks of oreo cookies baked inside a soft and chewy cookie. The cookies turn out perfect every time!

  • Butter: Cream this butter for a smooth batter.
  • Brown Sugar and Sugar: A hint of sweetness and softness using both types of sugar.
  • Eggs: Gives the cookies a nice soft and creamy texture. Plus helps it stick together and bakes evenly.
  • Vanilla: Added for flavor!
  • Flour, Baking Soda, Baking Powder and Salt: Combined these create a softer, more fluffier cookie that will rise high when whisked together.
  • Oreo Cookies: Crush them up and add them into the cookie mixture.
  • White Chocolate Chips: Sprinkle them in at the end!

Let’s Bake Some Cookies!

It took me a while to become an oreo lover. I just didn’t like eating them plain. I loved them baked in something or even used as a crust. But I wasn’t a huge fan. I am more of an eat the middle of an oreo type of person. But when you bake them in something I am in heaven!

  1. Prepare for Baking: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
  2. Mix Together: In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Blend Ingredients: In a stand mixer or medium sized mixing bowl, beat together butter, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white chocolate chips.
  4. Create Cookies: Roll into 1 1/2 inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.

The processor making white chocolate oreo cookies.

How Do You Crush Oreo Cookies? 

Crushing oreo cookies is a simple process but can be a bit messy. Luckily, it is best to not overly crush the Oreos so there is some texture and consistency in the cookies. Larger chunks of oreo is great and a MUST in these cookies to taste all the flavor.

  • Plastic Ziplock Bag: Place the oreo cookies into the ziplock bag and using a rolling pin or something hard, break the Oreos up into smaller chunks.
  • Blender or Food Processor: You will want to be careful not to over blend the Oreos. Simply add the oreos into the blender and pulse a few times, stirring in between. Try not to over blend.

A bunch of white chocolate oreo cookies stacked over and on top of each other on a cooling rack.

Tips and Variations: 

  • Lining Baking Sheet: Using parchment paper or reusable silicone baking mats are the best way to ensure the cookies are baked evenly and perfectly. This will also help lift the cookies off without them sticking to the pan.
  • Mixing: When creaming the butter and sugars together, add an extra 2 to 3 minutes to enrich that creamy texture. It will help improve the consistency of the cookies.
  • Flour: It is important to have enough flour in the dough. If your dough seems too sticky or wet, simply add in 1 to 2 Tablespoons of flour until it is more creamy texture.
  • Chocolate Chips: For a more chocolatey cookie, add in chocolate chips instead of white chocolate chips.
  • Cookie Scoop: For more evenly made cookie dough balls, using a cookie scoop will help ensure they are all the same size. Once they are scooped then roll into a ball and place on the baking sheet.
  • Baking Cookies: It is best to not over bake the cookies. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet while they are still slightly under baked. Once they are cool, place on a cookie rack to finish cooling and hardening.

White chocolate oreo cookies split apart to see the melted white chocolate.

More Delicious Cookie Recipes:

  • Pizookie Recipe
  • Rocky Road Chocolate Cookies
  • The Best Chocolate Chip Cookies Ever
  • Oatmeal Chocolate Chip Cookies
  • Salted Caramel Stuffed Chocolate Chip Cookies 

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White Chocolate Oreo Cookies

White Chocolate Oreo Cookies are perfectly soft and chewy cookies loaded with slightly melted white chocolate chips and crushed Oreo cookies. These are warm and delicious cookies with just the right amount of sweetness! 
Course Dessert
Cuisine American
Keyword cookie recipes, cookies, oreo cookies, white chocolate oreo cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 Cookies
Calories 268kcal
Author Alyssa Rivers

Ingredients

  • 3/4 Cup butter softened
  • 3/4 Cup brown sugar
  • 3/4 Cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 14 oreo cookies coarsely crushed
  • 2 cups white chocolate chips (12 oz) bag

Instructions

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
  • In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a stand mixer or medium sized mixing bowl, beat together butter, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white chocolate chips.
  • Roll into 1 1/2 inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.

Notes

Updated on August 14, 2020

Originally Posted on April 9, 2015

Nutrition

Calories: 268kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 246mg | Potassium: 96mg | Fiber: 1g | Sugar: 25g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

White chocolate oreo cookies stacked on top of each other and being held up with a hand.

Jerk Chicken with Mango Avocado Salsa

This easy recipe uses a spice blend to deliver delicious Jamaican jerk chicken in a fraction of the usual time. Pair it with mango avocado salsa for a fresh, flavorful, healthy meal! Hello hello! It’s Monica again here from Nourish and Fete. I know you’re going to love today’s recipe because it checks all theContinue Reading

How to Make a Great Vegetarian Poke Bowl

Let’s talk about how to make a great vegetarian poke bowl. Poke is a much-loved, traditional, raw fish preparation, long popular in Hawaii. Fishermen would season bits of their catch, and snack on it while working. Poke (pronounced poh-kay) has exploded in popularity, well beyond Hawaii, in recent years. The version I’m posting today is for any of you who love the idea of poke or poke bowls, but don’t eat fish for whatever reason. Vegetarian poke bowls are particularly fantastic this time of year because they’re light, clean, filling but not heavy, you know?

Vegetarian Poke Bowl: The Components

I typically use a watermelon poke, a version of this sushi rice (but any favorite sushi rice / blend will do), and a host of other vibrant toppings. Here you see firm, organic tofu, sliced avocado, blanched asparagus, shaved watermelon radish, and micro sprouts. If you have guacamole on hand, use a dollop of that! The bowl is drizzled, simply, with good soy sauce. And there’s a sprinkling of sesame seeds and scallions. The other topping I really crave, not pictured here, is a showering of crispy, fried shallots. 

Seasonal Variations

When it comes to toppings, what you see here is just a jumping off point. And I encourage you to play around with all the components. For example, you might trade in roasted squash cubes for the watermelon later in the year. Or, perhaps, a different melon varietal. And you could do roasted onions in place of scallions. Or, play around with the drizzle on top. For a quick poke bowl, I just do a soy sauce drizzle, but you could whip up something more complex. Have fun with it!


Although, it can be argued, a vegetarian poke bowl isn’t a real poke bowl, it’s a great meal just the same. Keep your eyes peeled for other inspiration as well. I love seeing the creative vegetarian versions on menus at poke spots all over. Lots of ideas there that you might replicate in your own kitchens!

Continue reading How to Make a Great Vegetarian Poke Bowl on 101 Cookbooks

Sweet and Sour Pork

The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet. BONUS: oven baked Sweet and Sour Pork directions included!

Sweet and Sour Pork

There’s a lot of information in this Sweet & Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points!

  1. Crispiest pork you’ll ever make – too many recipes make grand promises but fall short;
  2. Double fry high temp – fast becoming the worst kept Asian secret, double frying is THE secret to crispy, less oily food;
  3. Cornflour / cornstarch, not flour – for a crispier coating. Flour isn’t even crispy fresh out of the oil;
  4. Double dredge – the first layer seals the juices inside, acts as a glue for the 2nd dredge and is a second layer of crispiness;
  5. Tenderise cheap but flavourful pork using baking soda – a trick used by Chinese restaurants all around the world. It’s called velveting – here’s how to velvet chicken and beef; and
  6. Really great sauce – newsflash: Sweet & Sour Sauce is made with more than just sugar, ketchup and vinegar!

Wait a sec – did I just convince you that you’ve gotta try this?!

Sweet and Sour Pork in a bowl, ready to be eaten

How to make Sweet and Sour Pork – OVERVIEW

  1. Marinate pork to infuse with flavour and tenderise the meat (we’re using economical shoulder and scotch pork);
  2. Double dredge in cornflour/cornstarch, not flour, for extra crispy;
  3. Double fry for extra crispy – a trick Asians have been using for centuries; and
  4. 10 second toss to coat pork in Sweet and Sour Sauce!

Pork Marinade Ingredients

Here’s what you need for the pork and marinade:

Marinade for Sweet and Sour Pork

  • Pork – the best cut (in order of preference): pork scotch (aka pork neck, pork collar), pork shoulder, leg, tenderloin then loin. See below for more information on each cut;
  • Baking soda and cornflour/cornstarch – meat tenderising method widely used across Asia (notably in Chinese cooking) that is starting to be discovered by Western countries! Called velveting, it also works brilliantly with chicken and beef;
  • Garlic, ginger and onion – flavour, flavour, flavour! Grated to make them “juicy” so the flavour penetrates better; and
  • Soy sauce – for seasoning and flavour.

The more economical the pork cut, the longer the marinade time.


Best pork for Sweet and Sour Pork

Pork scotch
Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz)

In order of preference:

  1. Pork scotch roast or steaks – also known as pork neck, and called pork collar or pork collar butt in the US, this is a common pork cut in Australia sold in both roast form and steaks. Highly versatile cut that can be slow cooked (such as this slow roasted brown sugar pork and Char Siu) or quick cooked like steak (use it for any of my pork chop recipes). Pork scotch is ribboned with fat which keeps each piece juicy and has a good pork flavour. This is the cut that we believe higher end Chinese restaurants use;
  2. Pork shoulder – while typically known as a slow cooking cut to break down tough connective tissue (like for pulled pork and Momofuku Pork Bossam), the baking soda and cornflour in the marinade tenderises the pork so it’s tender even after a quick fry. Without the marinade, the pork is tough and chewy! Not quite as tender as scotch, but almost – it’s on par with the really good local Chinese restaurants;
  3. Pork leg – with similar cooking qualities to pork shoulder, this is an excellent option for Sweet & Sour pork as well. The only reason I don’t use it for things like stir fries is because I get it on the bone and cook it whole;
  4. Pork tenderloin – this is a very tender, lean cut of pork with a milder flavour. It can be used but be aware it is more prone to drying out from overcooking in pursuit of crispy pork. Marinating helps alleviate this problem but still a bit harder to get cook timing exactly right;
  5. Pork loin – bringing up the rear because it is lean like tenderloin, but it is not quite as tender and is even harder/drier than tenderloin if you overcook.

Any generic “pork steaks” would fall under #4 or #5 assuming it’s intended for quick cooking.

Pork cuts not recommended: Pork belly (too fatty), spare ribs (unless deboned), pickled pork (just – no).


Sweet and Sour Sauce

Here’s what goes in Sweet and Sour Sauce. It gets the red colour from ketchup – food colouring not required!!

Sweet and Sour Pork sauce ingredients

  • Ketchup – provides sweetness, flavour and some thickening;
  • Cider vinegar – to balance out the sweet
  • Sugar – just 1/3 of a cup, far less than most recipes and definitely less than restaurants. This is sweet enough, trust me!
  • Worcestershire sauce, oyster and soy sauce – so it actually tastes like what you get at restaurants rather than just a ketchup sugar sauce! Oyster sauce can be substituted with vegetarian oyster sauce which nowadays is widely available in Australian grocery stores like Coles and Woolworths (Asian section and/or health food section, Ayam brand);
  • Pineapple juice – from the can of pineapple pieces used in the stir fry, because why waste it? Using fresh pineapple? Just skip this and add extra water; and
  • Cornflour/cornstarch – for thickening. Sweet and sour sauce is thicker than most stir fries so it clings to the pork pieces!

You’ll notice that my sauce is not quite the crazy red you get at restaurants. That’s because I choose not to use food colouring!


Ingredients in the Stir Fry

And here’s what goes in the Sweet and Sour Pork Stir Fry. I know some people are big advocates of fresh pineapple. I never use fresh – because they’re in season in summer and I (typically) don’t deep fry in summer!

Sweet and sour stir fry ingredients

Newsflash: Even restaurant Sweet & Sour Pork doesn’t stay crispy!

I know we all aspire to it, but the fact is that the pork in Sweet and Sour Pork doesn’t stay crispy for long once coated in sauce – even at restaurants. The pork IS crispy without sauce, but once coated, it stays pretty crispy for around maybe 5 minutes, then after that you’re left with the coating the sauce clings to but it’s not as crispy anymore.

This is the case even with restaurants, unless they use a different type of batter (like the puffy batter for Honey Chicken which truly stays crispy – recipe coming next week) or they use speciality ingredients like Xanthum gum.

Want to avoid deep frying? The BEST oven baked sweet & sour pork is in the recipe too!


Double frying and double cornflour coating = crispiest pork

So now that’s out of the way, the steps below show how to make the crispiest pork for Sweet & Sour Pork:

How to make Sweet and Sour Pork

  1. Marinate to tenderise the pork. Overnight for tougher cuts (like scotch/collar and shoulder) and 3 hours for more tender pork (like tenderloin and loin);
  2. Coat in cornflour/cornstarch – this is dredge #1, for extra crispy pork. Coat it, then leave for 5 minutes and the cornflour will become wet from the juices from the pork. It will be super sticky at this stage – which is why no egg is required for the coating to adhere;
  3. Dip into cornflour – this is the coating for Sweet & Sour Pork. Be sure to shake off excess otherwise you’ll end up with white specks on your pork;
  4. Fry #1 – Fry at 180°C/350°F to cook the pork through and make it golden. It won’t be that crispy at this stage – this step is mainly to cook the pork through;
  5. Drain on RACK – elevating the pork on a rack will help keep the pork crispy. It sweats on paper towels, making it softer;
  6. Fry #2 Hotter Temp – A trick used by Asians for centuries, this will make your pork stay crispy for longer once it’s tossed in the sauce. Without double frying, the pork immediately loses crispiness once it hits the sauce. WITH double fry, the surface starts to soften after around 5 minutes – but you will still get some crunchy pockets from the double coating!

Here’s a comparison of how the pork looks after Fry #1 and Fry #2. Added bonus: the higher temp makes the pork less oily too.

How to make crispy fried pork - double fry it! Asian / Chinese secret

How to make Sweet and Sour Pork

We’re on the home stretch! Here’s how it comes together:

How to make Sweet and Sour Pork

KEY TIP: Toss the pork QUICKLY in the sauce – aim for 10 seconds – to prolong its crispy life!

Photo of Sweet and Sour Pork in a skillet, ready to be served

Close up of crispy Sweet and Sour Pork

Serve with plain rice or Fried Rice if you want to go all out. And if you’re making the effort to make Sweet and Sour Pork at home, why wouldn’t you?? (Tip: Fried rice reheats 100% perfectly, so make it first then just reheat it).

For extra vegetables, add a side of Chinese Broccoli with Oyster Sauce (a restaurant favourite!), or for fresh options, try Smashed Cucumbers, this Asian Salad or Asian Slaw.

And lastly, because I know someone’s going to ask, and for all those times you’re desperate for a Sweet & Sour Pork fix but can’t face the oil….oven directions are included. 

Is it as good as deep fried? Of course not – and anyone who tells you otherwise is outright lying. I’ve tried it every which way I can, and I can’t replicate it exactly.

But you can get 85%  80% of the way there, and once it’s all mixed up with the sauce you won’t really notice anyway. But your hips will thank you for it! – Nagi x


Watch how to make it

 

Sweet and Sour Pork in a bowl, ready to be eaten

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Sweet and Sour Pork

Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet. 

Don’t let the list of ingredients daunt you. There’s a lot of repeat ingredients!

OVEN option provided in notes. Because sometimes, you just have to….

Course Mains
Cuisine Chinese
Keyword crispy chinese pork, crispy pork, sweet and sour pork
Prep Time 20 minutes
Cook Time 30 minutes
Marinating: 1 day
Servings 5
Author Nagi

Ingredients

Tenderised Marinated Pork:

  • 400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, cut into 2cm / 4/5″ cubes (Note 1)
  • 1/2 onion , finely grated (Note 2)
  • 1 tsp garlic , finely grated (Note 2)
  • 1 tsp ginger , finely grated (Note 2)
  • 3/8 tsp baking soda (bi-carb)
  • 2 tsp cornflour/cornstarch
  • 2 tbsp light soy sauce , or all purpose (Note 3)

For frying:

  • 5 tbsp cornflour – for mixing in
  • 1/2 cup cornflour – for Coating
  • 2 – 3 cups vegetable or canola oil

Sweet & Sour Sauce:

  • 1/3 cup white sugar
  • 1/3 cup apple cider vinegar (or 1/4 cup normal white vinegar)
  • 3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)
  • 3 tbsp ketchup (or Aussie tomato sauce)
  • 1/2 tsp Worcestershire sauce
  • 1 tbsp soy sauce , light
  • 1 tsp Oyster Sauce (Note 5)
  • 4 tsp cornflour/corn starch
  • 1/2 cup water

Stir Frying:

  • 1 tbsp oil
  • 1 garlic clove , finely chopped
  • 2 tsp ginger , finely chopped
  • 1 onion (medium), cut into 2.5cm/ 1″ cubes (brown, white, yellow)
  • 1/2 red capsicum/bell pepper (large), cut into 2.5cm / 1″ cubes
  • 1/2 green capsicum/bell pepper (large), cut into 2.5cm / 1″ cubes
  • 1 cup pineapple pieces (from the can of pineapple under Sauce)

Instructions

Marinade Pork:

  • Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)

Preparation:

  • Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray – to keep pork warm.
  • Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
  • Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

Double dredge:

  • Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
  • Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
  • Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

Fried Crispy Pork (Note 6 for oven):

  • Heat oil: Pour enough oil into a large saucepan or small pot so it’s 2.5cm / 1″ deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
  • Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
  • Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 minute, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork – I do 2 batches.
  • Keep warm in oven.

Sauce & Stir Fry:

  • Heat oil in a very large skillet over high heat.
  • Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
  • Add Sauce, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens – when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
  • 10 second toss: Add pork, then QUICKLY toss to coat – aim for 10 seconds!
  • Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

Notes

1. Pork – pork scotch (aka pork neck / collar butt) and pork shoulder/butt are recommended for best flavour and juiciest pork pieces. Usually requires slow cooking to make them tender – the baking soda and cornflour in the marinade is a Chinese tenderising secret – also see how to tenderise Chicken and Beef. This juicy cut means we can cook for a bit longer to get the outside super crispy without the inside becoming dry and tough.

Other pork cuts can be used but because they are leaner, are more prone to drying out due to overcooking before the outside of the pork gets crispy – though the marinade helps counteract this. General rule: the more tender/expensive the pork, less minimum marinating time required:

  • Loin, steaks, tenderloin (aka fillet) – 3 hours to overnight
  • Anything labelled “cutlets” or “steak” – – 3 hours to overnight
  • Pork leg – per recipe, 24 hrs
  • Do not use –  belly, bone in ribs, or pickled pork

2. Finely grated – for best flavour, use a microplane so it’s grated really finely and becomes wet and “juicy”

3. Soy sauce – do not use Dark Soy Sauce or sweet soy sauce. Read more about different types of soy sauce here.

4. Pineapple – I like to use canned so I can use the juice in the Sauce which adds extra flavour. If you prefer to use fresh pineapple, just use more water instead (don’t worry, the Sweet & Sour Sauce has plenty of flavour already!)

5. Vegetarian Oyster Sauce – Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket. For example, Ayam Vegetarian Oyster Sauce. It’s actually pretty good!

And here’s homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe blog. I was extremely impressed with it.

6. Best baking method – I tried a bunch of ways, and this is the method that yields the best results. Not quite as crispy as deep frying, but certainly crispy enough for a very respectable Sweet & Sour Pork. The brief pan fry is key here to seal in some crispiness – without this step, the coating is just kind of powdery, not crispy at all.

  • BIGGER pieces – cut the pork into 2.5cm / 1″ cubes, marinate and coat per recipe;
  • Place rack on tray, spray rack with oil;
  • Pour in enough oil to cover base of large skillet, heat to medium high;
  • Add pork, then turn to make each side golden (this is the tedious part) – about 2 minutes in total, no longer; then
  • Place on rack, spray with oil, bake 13 – 15 minutes at 220°C/430°F until deep golden. Use per recipe.

7. Air fryer? Haven’t tried, would love to know if anyone does. I would spray pork pieces with oil then air fry. I see no reason why it wouldn’t work.

8. Recipe source: terrific teachings from watching various Chinese YouTube channels but notably this recipe from Pups with Chopsticks for the double dredge method. She recommends potato starch – once adapted to my recipe, I really didn’t notice a difference with cornflour so I stuck with that.

Paired with my Sweet and Sour Sauce (from this recipe and this one) though slightly amended to make it less rich (given we are frying here) and the tenderising method & times based on much experimenting done at RTE HQ!

Life of Dozer

He takes his job as Chief Taste Tester of RecipeTin Eats very seriously. That look of concentration on his face would put any exam-sitting student to shame!

(PS Those chopsticks are Dozers’ – sometimes I just don’t feel like getting slobber on my fingers)

Dozer taste testing sweet and sour pork

 

The post Sweet and Sour Pork appeared first on RecipeTin Eats.

Easy Beef Stroganoff

It was raining yesterday and you know what happens when it rains — ang sarap kumain! We craved for BEEF STROGANOFF. The problem was we didn’t have sour cream. Good thing there’s an easy and yummy recipe at www.createwithcream.ph that uses Nestle All-Purpose Cream soured with vinegar as a replacement for sour cream.

Craving solved!

When I first encountered Beef Stroganoff, I was intimidated because it sounded like something that’s complicated to cook. Now that I know how easy it is, it has become one of our favorite pasta dishes.

WATCH THE VIDEO HERE:

What I love about it is that you can top it on either pasta o rice and it will still be delicious!

Try it mga mommmies!

For more cooking creamspirations, drop by www.createwithcream.ph.

OTHER PASTA RECIPES YOU MIGHT LOVE…

Easy Beef Stroganoff
 
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Author:

Ingredients
  • 2 tbsp butter
  • 2 tbsp chopped garlic
  • 1 medium onion, sliced
  • ½ kg sirloin, sliced thinly
  • 2 tbsp MAGGI Savor
  • 2 tbsp worcestershire sauce
  • 1 sachet 8g MAGGI MAGIC SARAP
  • ½ cup water
  • 1 cup sliced fresh mushrooms
  • 2 packs NESTLÉ All Purpose Cream 250ml, soured with
  • 2 tbsp vinegar
  • 400g linguine, cooked al dente

Directions
  1. Heat butter and sauté garlic and onions until fragrant.
  2. Stir-in beef. Season with MAGGI Savor, worcestershire sauce and MAGGI MAGIC SARAP. Cook for 5 minutes or until beef is tender, adding water if necessary. Add the mushrooms.
  3. Pour in soured cream and bring to a simmer. Remove from heat.
  4. Pour over pasta or rice to serve.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Easy Beef Stroganoff appeared first on The Peach Kitchen.

Classic Wedge Salad

A delicious, crisp Wedge Salad topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

You can serve wedge salads as a side with just about any meal, like Braised short Ribs, Penne alla Vodka, or Chicken Piccata.

Whenever I’m ordering a side salad from a restaurant I always scan the menu for a wedge salad; they’re my favorite! Kind of ironic considering they are probably the cheapest, simplest thing on the menu, but, for some reason they seem “fancy” to me and I love seeing how they’re presented (plus, they’re DELICIOUS!).

This is the perfect salad for impressing guests, with little effort.

How to Cut a Wedge Salad:

Iceberg lettuce is used to make wedge salads because the leaves are compact and layered tightly together. For wedge salads, grab a whole head of iceberg lettuce and cut it in half, from the top down to the stem. Cut each halve again, to make 4 quarters of lettuce.

Rinse each quart of lettuce and gently shake off any excess water. Place them on a paper towel lined plate, or in a large bag with a paper towel to catch excess water, and store in the refrigerator for 1-2 weeks. If any outer edges of the lettuce start to brown you can simply cut them off.

Two process photos for cutting iceberg lettuce into wedges for wedge salad.

How to make Wedge Salad:

  • Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl and stir well to combine. Refrigerate for at least 30 minutes before serving. The dressing can be made up to 1 week in advance.
  • Cut lettuce: Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”.
  • Add toppings: Place wedges on individual plates. Spoon dressing over lettuce and garnish with bacon crumbles, chopped tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

Homemade blue cheese dressing in a bowl, and a wedge of lettuce topped with blue cheese dressing, chopped tomato and bacon.

Additional Wedge Salad Toppings Ideas:

  • Avocado
  • Cucumber
  • Olives
  • Beets
  • Croutons
  • Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
  • Nuts
  • Berries
  • Creamy Parmesan, Caesar, or Ranch Dressing instead of Blue Cheese Dressing.
  • Protein: grilled chicken or steak.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A wedge salad on a plate, topped with blue cheese dressing, bacon crumbles, tomato, and onion.

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Classic Wedge Salad

A delicious, crisp Wedge Salad topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 237kcal
Author Lauren Allen

Ingredients

For the salad:

  • 1 head iceberg lettuce
  • 8 slices bacon , cooked, cooled and crumbled
  • 1 1/2 cups cherry tomatoes , halved
  • 1/2 cup red onion , chopped
  • pecans or walnuts toasted (optional)

Easy Homemade Blue Cheese Dressing:

  • 1 cup light sour cream
  • ½ cup mayonnaise
  • 3 Tablespoons buttermilk
  • 3 teaspoons red wine vinegar
  • ½ teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper , or to taste
  • 4 ounces blue cheese , reserve a few spoonfuls for garnish

Instructions

  • Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
  • Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
  • Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create “wedges”. Place wedges on individual plates. 
  • To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

Notes

Additional Wedge Salad Toppings Ideas:

  • Avocado
  • Cucumber
  • Olives
  • Beets
  • Croutons
  • Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
  • Nuts: pine nuts, almonds, etc.
  • Berries
  • Creamy parmesan or Caesar Dressing instead of Blue Cheese Dressing.
  • Protein: grilled chicken or steak.

Nutrition

Calories: 237kcal | Carbohydrates: 8g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 563mg | Potassium: 342mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 9.2mg | Calcium: 142mg | Iron: 0.7mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2017. Updated August 2020.

The post Classic Wedge Salad appeared first on Tastes Better From Scratch.