Gardening Challenge (How to plant Sicilian vegetables)
This time we teach you how to plant eggplants, tomatos, zucchini, onions and other Sicilian vegetables!
We are all experience bad times but we don't give up. We want to stay human and be positive. This is our advise to help your immune system to be strong.
Sorry for the quality of the footage: this video comes from a live streaming on our Facebook page named Best Things to Do in Sicily, a community with more than 10,000 friends who follow us from US, Canada, Australia and other countries around the world.
If you don't follow us on Facebook yet, we are glad to invite you to join our big beautiful family!
This is the link:
Gardening is a funny experience that can keep your mind busy and see the light out of the tunnel.
Be positive... your immune system will thank you!
Shine on and hang in there!!!
Love, hugs and kisses from Sicily,
Rosella and Gianca (2 proud native Sicilian travel consultants founders of Round Trip Consulting and Best Things to Do in Sicily)
PS: in the meantime we are glad to share the Eggplant Sicilian Caponata recipe, one of the most traditional Sicilian dishes:
Ingredients for 4 people:
1 kg of eggplants
200 g of white olives without nuts
500 g of red tomatoes
400 g of celery (only stems)
50 g of capers without salt
60 g pine nuts 2 white onions
50 g of sugar 50 g of white vinegar
300 g of sunflower oil
extra virgin olive oil, salt and pepper to taste
Instructions:
1) Cut the eggplants into cubes, sprinkle them with salt and let them stand in a colander for at least 1 hour in order to remove their bitter flavor.
2) Cut the celery into small cubes, put it in a pot with hot water and few salt, let it soak for 5 minutes. Drain and put it on a dish rag.
3) Chop the onions and fry in a few olive oil.
4) Add the capers, the olives and the pine nuts and cook for 10 minutes over medium heat. 5) Meanwhile cut the tomatoes into cubes and cook in a pan with the onion for 20 minutes until they are well combined.
6) Sauté celery in a pan with extra virgin olive oil
7) Drain the eggplants and fry them in a frying pan with sunflower oil, then, once fried, drain them and add them to the onions.
8) Then add the celery and mix over medium heat for 3-4 minutes
9) Finally add the vinegar and sugar and let them simmer.
10) Turn off and serve the caponata with basil.
11) Enjoy it!
Eating In Bed - Ep 17: Cauliflower Okra Gratin | Polenta
I'm making food with ingredients I dislike. But I think I like them now! Cauliflower okra gratin is first up, and it was delicious. In the Extra Helping, Polenta could replace your mashed potatoes permanently!
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Preheat oven 375º F
2 TBLS kosher salt
1 head cauliflower
1 medium zucchini
1/4 lb fresh okra
1 cup Gruyere cheese, shredded & separated
1 cup Parmesan cheese, shredded & separated
5 TBLS unsalted butter, divided
3 TBLS all purpose flour
1 cup whole milk
1 cup buttermilk
1/4 teaspoon ground nutmeg
1/4 cup plain bread crumbs
House Mix
Remove greens and root from cauliflower. Cut florets into bite size pieces, about 2” each.
Cut & discard ends off zucchini. Slide zucchini into 1/8” thick slices (very thin).
Cut & discards tips off okra (both ends). Slice remaining okra into 1” pieces. Discard any mushy brown bits.
In a large pot, add salt to almost full pot of water. Bring to boil.
In a medium pot, warm milk & buttermilk over medium-high heat. Do not boil, but it should be steaming. Adjust heat as necessary to keep it from boiling.
To the hot water, add cauliflower and blanch for 3 minutes. After 3 minutes, add okra & zucchini for another 2 minutes. Drain in colander immediately once done. Set to side.
While vegetables are blanching, add 3 TBLS butter to small sauce pan over high heat. Add flour, and mix until blended. Cook for 2 minutes over medium heat, moving with wood spoon constantly.
Empty butter & flower mixture into warmed milk. With a whisk, blend together, and cook over medium heat until it starts to thicken up (about 5 minutes). Stir with whisk or wood spoon frequently. Add nutmeg, and 1 tsp house mix (or 1 tsp kosher salt, 1 tsp black pepper).
To the white sauce, add 3/4 cup Gruyere cheese, and 2/3 cup Parmesan cheese to white sauce. Stir in with whisk until blended. Cook over medium heat about 3 minutes, whisking often, but gently.
In small sauce pan, melt 2 TBLS butter over medium heat. Don’t brown the butter.
In a 10” cast iron skillet (or 12” cast iron skillet, or 8”x11” baking dish), spread about 1/2 cup of white sauce over bottom of pan. Empty all blanched vegetables into skillet. Pour remaining sauce evenly over all the vegetables.
In a small bowl, combine remaining 1/4 cup Gruyere cheese and 1/3 cup Parmesan cheese, and bread crumbs. Distribute mixture evenly over top of skillet contents. Lightly and evenly (as possible) pour melted butter over cheese & bread crumb in skillet. This will help form a crust.
Bake uncovered for 30 minutes at 375ºF. Serve hot.
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Polenta
4 cups chicken stock
1 TBLS garlic powder
2 TSP dried rosemary
1 cup yellow (or white) corn meal
1/4 cup Crème Fraîche
1 cup grated Parmesan cheese
2 TBLS unsalted butter
In a medium pot, bring stock to boil. Add garlic powder & rosemary. With a whisk, slowly whisk in corn meal. Go slow, to avoid lumps forming. Once corn meal is blended in, switch to using a wooden spoon. Bring to boil, then lower to low-medium heat. Stir almost constantly with wood spoon, scraping bottom to avoid any sticking, for 10 minutes.
After 10 minutes, remove from heat. Add Crème Fraîche, cheese, & butter. Fold in until cheese is melted. Taste for seasoning.
Serve immediately. Add sprinkles of Parmesan on top.
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KELLI'S KETO KITCHEN....HEY FATHEAD ????
KETO/LCHF
Exploring Comfort Foods and Their Emotional Impact
Discussion of comfort foods, explaining why certain dishes evoke nostalgia, exploring the psychological and emotional connection between food and memory, sharing personal stories related to comfort foods, their versions of comforting dishes, encouraging listeners to share their comfort food stories, providing a recipe for Evelyn's favorite comfort food, and blending an accompanying late-night cocktail laced with Chloe's calming melody at piano
KOREAN STEAMED EGGS ♨️ Fast & Easy! Original VERSUS Vegan
Today Mommy Oh shows us how to make fast and easy Korean Steamed Eggs! They are called Gyeran Jjim (계란찜) in Korean. We begin with the more classic style, then try steaming VEGAN EGGS. Surprisingly it comes out really good and looks like real egg! Watch the full cooking video to see it all in action.
WRITTEN RECIPES on my website:
Fast & Easy Korean Steamed Eggs:
Vegan Korean Steam Eggs: missmina.co/blog/vegan-korean-steam-eggs
We got the vegan eggs at Sprouts Farmers Market, but they are also sold on Amazon.
JUST Egg:
Vegan eggs in carton:
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○ KOREAN TOFU PANCAKE RECIPE:
○ TRADITIONAL KOREAN MARKET TOUR:
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Note: This video was filmed in May 2020.
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Tilapia with Vodka Sauce - ZomTalk
Hey Zomheads!
Desperate Dan the Zombie Man is back at cooking again! Today he is making tilapia wich is a species of cichlid fish from the tilapiine cichlid tribe, yellow squash, zucchini, onion, red pepper and vodka sauce. I admit, this dish that he created is delicious! If you try it let us know how you liked it :)
See you soon!
DrLola
Zomtalk on Twitter:
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Zomtalkwithdrlola@gmail.com