THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
???? PRINTABLE RECIPE:
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro
Copycat Wendy’s Chili Recipe
Cold weather has returned and so has my craving for Wendy’s Chili. I don’t need to mention how expensive even fast food restaurants have gotten. So I was excited when I found a copycat Wendy’s Chili. Watch the video to the end to see how good it really is. And to see a simple way to do a No Tears diced onion.
Let me know what you think in the comments!
This is the full recipe. I made a half recipe in the video. It was way more than 6 servings.
Wendy’s Chili (copycat)
2 lbs ground beef 85/15
29 ounces canned tomato sauce
29 ounces canned kidney beans not drained
29 ounces canned pinto beans not drained
28 ounces canned tomatoes chopped (not drained)
1 yellow onion diced
1 diced jalapeno de-seeded and de-veined
2 stalks celery chopped
1 green bell pepper chopped
1 tablespoon cumin powder
1/4 cup chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1 Tbsp butter
Instructions
In a heavy bottomed stockpot brown the ground beef.
Drain the fat.
Add in the rest of the ingredients (except the butter) and bring to a boil.
Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.
Add in the butter and stir until fully melted and incorporated.
Serve.
NOTE: I used a crock pot. I softened the onions in a touch of olive oil, then added the other ingredients. I added the meat with about 1 hour to go since it was already cooked.
???? How To Make Keto Sweet Chilli Sauce Without Xanthan Gum | Keto Asian Sauce
This sweet chilli sauce is THE keto Asian sauce for deep fried foods!
In this video, learn how to make this sweet, savoury, spicy, and tangy sauce without xanthan gum.
Written Recipe:
Use this sweet chilli sauce for airfried boneless chicken wings (spring roll filling):
Pure Sodium Alginate Powder Food Grade
(4 OZ)
Hoosier Hill Farm ALLULOSE (2 Lb)
Keystone Pantry Non-GMO Allulose Powder, Two 3 lb Jars
Duxtop Portable Induction Cooktop Countertop Burner
Vitamix Venturist V1200, Professional-Grade, 64 oz
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#SweetChilliSauce #Ketosauce #AsianKeto
Christmas- Hickey Chili Cook Off 2020 | Hoosier Daddy
It’s time for the annual Christmas-Hickey Chili Cook Off! Held in beautiful Franklin, Indiana, this was the 12th annual cook off that we’ve hosted. We had a great turn out with a lot of tasty chilis and desserts! Who do you think is gonna win? Watch the video til the end to find out!
0:00 Intro to the chili cook off
1:12 Opening prayer
1:38 Overview of all the different chilis
2:39 The prizes
3:23 The desserts
3:57 Interviews and predictions
9:26 Chili tasting and review
11:16 Peanut butter sandwich hack
12:41 Dessert tasting and review
14:40 Auction
15:33 Award ceremony
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