How to Make Mexican Style Pickled Onions! || Black Gumbo
It's time for another garden to table episode. We have a harvest of purple onions, let's pickle them. I will show you a simple recipe for making this Mexican classic. It is a wonderful garnish or relish for any dish, but especially for tacos. depending on the spices that you choose to use, it makes a great barbecue relish as well. This recipe is a vinegar based refrigerator pickle, meaning anyone can do it.
Here is my article on TexMex cuisine and local Houston favorites:
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Black Gumbo shares our suburban, backyard, sustainable gardening efforts. We work a small-scale, typical Zone 9a garden and raised beds, the kind of gardening accessible to all. We tend to take the slice of life approach and hope you will enjoy our family, our dog, our cooking, our adventures, and occasionally some commentary and advice. We love family, joy and friendship, and we invite you to enjoy these things with us!
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Weight loss salad | burn belly fat + balance hormones
Here is a spectacular weight loss salad to burn belly fat, balance hormones, detox, and boost immunity!
Want to make your taste buds stand up and sing? This is the salad for you! Root veggies are a wonderful way to stabilize your nervous system and harmonize your hormones.
Ingredients
For the Salad -
• 4 large sweet potatoes
• 4 large beets
• ¼ cup cold-pressed olive oil
• 1 cup cilantro, chopped
• 4 celery sticks, finely chopped
• ½ cup red onion sliced long and thin
• 2 cloves garlic, finely chopped
• 1 cup roasted sunflower seeds
• 1 raw fennel bulb, chopped into bite-sized pieces
• Reserve a bit of cilantro, celery, and sunflower seeds for garnish
For the dressing:
• ½ cup Unfiltered Extra Virgin Olive Oil
• Juice of 1 lime
• 1 Tbsp. sea salt
• 1/3 tsp. freshly ground black pepper
• ½ cup Tahini
• ¼ cup Tamari
• ¼ cup Nutritional Yeast
• ¼ cup Apple Cider or Rice Vinegar
• 1 tbsp. collagen powder.
• 2 tsp. grated fresh ginger
Instructions:
1. Bake sweet potatoes for 30 minutes at 350 degrees on a parchment paper-lined baking dish.
2. Coat beets with ¼ cup olive oil and bake Beets for 40 minutes at 350 degrees on a parchment paper-lined baking sheet. DO NOT OVERCOOK. Slightly undercooked is great for this recipe. The dish is much prettier when the beets and yams stay intact.
3. Let beets and sweet potatoes cool (I like to cook these at night and then make the salad the following day.
4. Chop the beets and sweet potatoes into 1-inch, bite-sized pieces.
5. Place the beets and sweet potatoes in a large bowl.
6. Add, fennel, celery, cilantro, garlic, and sunflower seeds. red onion, collagen powder, and fennel. Do not mix yet. You want the beets and sweet potatoes to stay intact.
7. Blend all dressing ingredients together until smooth in a high-speed blender.
8. Drizzle dressing over salad and gently mix.
9. Garnish with a bit of cilantro, celery and sunflower seeds.
10. Enjoy!
Want more delicious healthy recipes and to get happier and healthier? Join me for Eat Your Way to Healthy or Think Your Way to Healthy. To learn more - kathrynchess.com
Friday's Low Carb & Paleo Support Group with guests Emily Maguire & David Dalton
Friday's Low Carb and Paleo Support group with special guests Emily Maguire & David Dalton. Local producer David discusses a new online series called Dave's Big Fat Diet. Nutritionist Emily who's visiting from Edinburgh Scotland discusses her LCHF (low-carb high-fat) world tour. She's looking to do PhD research in ketogenic diets, cancer and discusses current research, people she's met and prospects for the future. Other interesting discussions including low carb diet success, psychology of weight loss, LCHF vegetarian diets (yes indeed), intermittent fasting and more.
Curry Paneer with Pigeon Peas & Potato - Episode 2011
Shop Karibbean Flavours -
3 tbsp oil
1/4 tsp methi seeds
1/4 tsp cumin seeds
Few curry leaves
1 small onion chopped
2 pimentos chopped
2 scallions chopped
1 tbsp minced garlic
2 tbsp mild curry
1 pack coconut milk powder
2 cups pigeon peas
3 cups chopped potato
1/2 tsp salt
12 oz paneer cubed
1 tbsp green seasoning
Amazon kitchen tools at a discount -
Black Pudding Recipe -
My Amazon Store for Products and equipment used on my show -
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Email me all your questions natashaskitchen19@gmail.com, I do respond :)))
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Green Seasoning for curried dishes -
Basic green seasoning -
Best Buss up Shut Recipe -
Dhalpuri Roti -
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Copyright © 2019 by Natasha Laggan
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Make my kimchi recipe if you’re looking to save some time!
KIMCHI SHORTCUT⤵️
5 lbs napa cabbage
1 cup sea salt/ kosher salt*
1 cup room temp water
*if you use table salt, use less.. like 2/3 cup
KIMCHI PASTE
3/4 cup gochugaru (korean pepper flakes)
3/4 cup hot water
3/4 cup apple juice
6 TBSP fish sauce
3 TBSP sugar
8 cloves minced garlic
12 scallion, cut 1 inch wide
1 cup carrots, julienned
1.Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). And then cut your Napa cabbage about 1-1.5 inches wide. Then wash under cold water to get it clean.
2. Next, sprinkle sea salt 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. (total 1 cup sea salt). Allow this to sit for 30 mins to draw out moisture.
3. After 30 minutes, throughly rinse 2-3x under cold water. On the last round, make sure to squeeze out any excess liquid.
3. During the 30 minutes of letting your cabbage to draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.
4. Now combine your Napa cabbage with KIMCHI PASTE. Mix well store in an air tight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.
Note: I love eating my kimchi as soon as I finish but it’s all preference on how fermented/ sour you like it
Crème Brûlée (O-L Vegetarian), Chai masala flavoured, or not
This makes about 890ml or 30oz total and can be made in one large dish or 4-8 smaller dishes. If you have the option for a deeper or a more shallow dish(es), I would go for the more shallow one(s) but be careful to not over-bake them (start checking at 20 minutes).
If you want to scale the recipe down to make just 2 ramekins, you can divide all ingredients by a third EXCEPT for the egg yolks which should just be divided in half (eg 1c cream, 5-6T sugar, 3 egg yolks).
3c whipping/heavy cream
Optional chai masala:
2-3 fresh ginger slices
1/4-1/2t fennel seed
1 small cinnamon stick
1-2 whole clove
5 black peppercorns
3-4 cardamom pods, lightly crushed
1 black tea bag (or about 1t loose black tea)
I didn’t use tea but it’s a lovely flavour as well
If not using the masala, above, add:
1 vanilla pod, scraped (*or sub vanilla extract and add later)
Steep for 15 minutes, strain and reheat so the cream is hot again
1/3c white sugar
pinch sea salt
6 egg yolks
If you didn’t use the chai spices or the vanilla pod, you can add *1t vanilla, almond or other extract here
325F/163C for 20-35 minutes.
Chill uncovered for a minimum of 4 hours. After 4 hours, cover them. You can make these up to 2 days in advance but when you take them out you may need to absorb some surface moisture with a paper towel before sprinkling on the sugar.
Approximately 1/4-1/2c sugar
white, super fine/caster or turbinado/sugar in the raw.
how much sugar you use will in part depend on whether you are using shallow dishes
(more sugar) or deep ones (less).