Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
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ESCALI DIGITAL SCALE:
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
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Spicy Vegan Beet Seitan | Recipe by Mary's Test Kitchen
This spicy seitan gets it's red color from beets. The combination of spices in this recipe are similar to those you might find in pepperoni, giving this seitan a hearty, smoky flavour that is great in sandwiches, stir fries, and other savory dishes.
Like my beefy beefless seitan, this seitan is meant to be a starting point to make even more delicious foods. You can enhance the seitan by adding sauces or glazes and baking it further, sauteing, or frying.
BUY VITAL WHEAT GLUTEN:
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Links mentioned in this video:
Pinterest board of vegan cookbooks:
Green Onion Pancakes:
Mushroom Dumplings:
DIY Wonton Wrappers:
Vegan Honey Garlic Cauliflower:
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SPICY VEGAN BEET SEITAN
Printable recipe:
SPICY BEET SEITAN (Baked or Steamed)
INGREDIENTS (US)
1 cup cooked beans, any kind
1 beet, peeled and chopped (about 4.25oz weight)
1 cube or 1 teaspoon mushroom/vegetable bouillon powder
2 cloves garlic
2 tablespoons maple syrup (or other liquid sweetener)
1 tablespoon balsamic vinegar
1 teaspoon ginger powder
1 teaspoon poultry seasoning (marjoram, sage, thyme, rosemary, etc)
1 teaspoon onion powder
1 teaspoon red chili flakes
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cardamon
1/4 teaspoon cumin
1/4 teaspoon liquid smoke
1 cup vital wheat gluten
3/4 cup hot water
INGREDIENTS (Metric)
150g cooked beans, any kind
1 beet, peeled and chopped (about 120g)
1 cube or 5cc mushroom/vegetable bouillon powder
2 cloves garlic
30ml maple syrup (or other liquid sweetener)
15ml balsamic vinegar
5cc ginger powder
5cc poultry seasoning (marjoram, sage, thyme, rosemary, etc)
5cc onion powder
5cc red chili flakes
2.5cc ground coriander
1cc black pepper
1cc white pepper
1cc cardamon
1cc cumin
1cc liquid smoke
120g vital wheat gluten
175ml hot water
DIRECTIONS
Blend all the ingredients EXCEPT for the vital wheat gluten in a blender until fairly smooth.
Transfer the puree to a large mixing bowl and add the vital wheat gluten. Mix until it forms a dough
.
With clean hands, knead for one to two minutes. This step develops the gluten strands which creates texture in the final product. Steam or bake the seitan as below.
TO STEAM
Shape the dough into a log shape and wrap in parchment paper. Simply roll it up in the parchment and fold the two ends under the loaf.
Steam over high heat for one hour and fifteen minutes if you are cooking the whole batch in one loaf. For a half batch, steam for only one hour.
Remove from heat, remove the parchment and let cool until just warm. Then cool completely in the refrigerator before slicing or cutting into cubes. This seitan is now ready to eat or use in other dishes.
TO BAKE
Divide the dough into two pieces.
Prepare a sheet of aluminum foil by oiling the shiny side. Leave a couple inches at the side un-oiled. One piece of dough in the middle and roll it up in the foil. Fold the two sides under the roll and the edges to seal. Repeat with the other half of the dough.
Bake in a preheated oven at 350F or 180C for one hour on the middle rack, turning every 20 minutes to ensure even cooking.
Remove from the oven and let cool for a half hour. Then place in the fridge to cool completely.
Unwrap the foil before slicing or pulling apart to create chunky pieces. This seitan is now ready to put into stir-fries or toss with glaze and bake again to make the seitan a little crispy.
NOTES
This seitan is intended to be a starting point. Once you've prepared this, you can fry it, saute, glaze and bake or use another method to enhance it.
For maple glazed seitan bacon, slice the seitan into strips. Then fry it in a little oil over high heat. Before flipping the pieces, brush on a thin layer of glaze made from one part maple syrup and one part barbecue sauce. Cook until browned or as crispy as you desire.
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Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken
If you've tried to make the viral tiktok vegan chicken recipe and failed, this video is for you. I show you the entire process from start to finish how to make seitan from flour using the washed flour method. The techniques are important in order to achieve the best texture and flavor for seitan. You can't see all these techniques in just 30 seconds. I've made this video to show the process in detail so you can see how the texture and color changes in each step. If you follow the video all the way through to see these tips you can get it right every single time.
Dough:
4 cups of strong bread flour - all purpose will work but may yield a bit less - the higher the protein content, the better
2-2.5 cups of water - add half first then only add enough water needed to make the dough
A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.
Note, you may need less water for your dough depending on your flour and climate. I Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.
Braising liquiod:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bouillon
2 T maggi seasoning
2 T soy sauce
Heat to boiling. Simmer gluten in braising liquid for 1 hours. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.
00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words
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How to cook Pork Caldereta (Lutong Batangas)
Step By Step Procedure on how to cook Pork Caldereta
INGREDIENTS:
1 Onion
5 cloves of garlic
Cheese
150g tomato paste
1 liver spread
Butter
2tbsp ketchup
2 tbsp pickles
1kilo pork ribs
Salt
Pepper
Chili
2 1/2 to 3 cups of water
For Marinate:
1/4 cup soy sauce
1tbsp worcestershire sauce
Pepper
1 kilo pork (marinate for 30 mins)
PROCEDURE:
1. Sautee onion and garlic with butter.
2. Add the marinated pork.
3. Add the tomato paste and pepper.
4. Add water and boil for 50 mins in medium heat.
5. While boiling, add salt and chili.
6. Once the meat is tender add the pickles, liver spread and cheese.
7. Stir and Simmer for 5 to 10 minutes.
8. Ready to serve!
Vegan Lemongrass Beef Banh Mi [collab with Mary's Test Kitchen]
Vietnamese banh mi is in my humble opinion, the best sandwich out there, so I made this vegan lemongrass beef banh mi with homemade seitan (and I did it correctly this time =P). Hope you enjoy!
♥ FULL RECIPE:
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[ L I N K S ]
♥ Seitan and Beyond Cookbook:
♥ Benriner Mandoline (mine wasn't this expensive though):
♥ Benriner Mandoline (this one is cheaper but it's not the one I have:
♥ Pickled Daikon and Carrot:
♥ Vegan Lemongrass Beef Banh Mi recipe:
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♥ The Veggie Challenge (Try going vegan for a week with these recipes!):
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♥ Vegucated
♥ Cowspiracy
Thanks for watching! ♥
FTC: Some links are affiliate links, and I get a small commission if you make any purchases through them.
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[ F A Q ]
♥ Where do you live? - Just outside of Toronto
♥ Where do you find mushroom broth powder? - Asian grocery stores have it. I show what the packaging looks like in this video:
♥ What's up with your skin? - I have eczema, and atopic dermatitis on my hands. I share what I use on my skin in my Favourites videos (it changes from month to month so watch those to stay up to date)
♥ Is YouTube your full time job? - No, I have a day job where I work in marketing :)
♥ What does your logo mean? Why isn't your logo using the Vietnamese flag? - Actually I use the South Vietnam flag because it represents Viet Kieu (Vietnamese immigrants after the fall of Saigon), my parents were both boat refugees before immigrating to Canada. My logo combines two parts of my identity: Maple leaf because I'm Canadian, and the South Vietnam flag because I'm Vietnamese :)
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[ K I T C H E N ♥ E Q U I P M E N T ]
♥ Molla Air Fryer:
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[ C A M E R A ♥ E Q U I P M E N T ]
♥ Canon 80D
♥ Tokina 11-16mm f/2.8:
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♥ Canon 24-70 f/4:
♥ Manfrotto Tripod: (not the exact model I have, I don't think they make mine anymore haha)
♥ RODE Mic Rycote Lyre Mount:
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