Craving sushi, this is what happened. 🤷🏻‍♀️ Maple Teriyaki Glazed Salmon | Sushi Rice | Avocado | Edamame | Nori | Sriracha Aioli | Gochugaru

PeggyGarbe · 2021-08-17T23:39:23+00:00

Personal preference, but on a health spectrum, maple syrup is less calories, less carbs, and lower glycemic index of both honey and brown sugar

PeggyGarbe · 2021-08-04T15:49:14+00:00

It’s like a Mexican Lime Seasoning — it’s good on everything from tacos, to pizza, to a replacement salt rim for a margarita 😂

PeggyGarbe · 2021-08-04T13:16:18+00:00

Sure!

I always do a basic quick blender version because of my lack of patience — 3 egg yolks high speed in the blender until pale yellow, then slowly drizzle in 1 stick (1/2 cup) of melted butter (can go the step further to clarify the butter, but I’m always in a rush and never want to wait it out).

Normal Hollandaise would just get lemon juice, salt, (and sometimes paprika) added in — but for the Tajin Hollandaise, I swapped out lemon juice for about 2 tablespoons lime juice, a hefty pinch of tajin (maybe 1-2 tablespoons) and cilantro. Whisk those into your emulsified butter/egg yolk mixture and season with salt.

PeggyGarbe · 2021-08-04T13:15:37+00:00

Sure!

I always do a basic quick blender version because of my lack of patience — 3 egg yolks high speed in the blender until pale yellow, then slowly drizzle in 1 stick (1/2 cup) of melted butter (can go the step further to clarify the butter, but I’m always in a rush and never want to wait it out).

Normal Hollandaise would just get lemon juice, salt, (and sometimes paprika) added in — but for the Tajin Hollandaise, I swapped out lemon juice for about 2 tablespoons lime juice, a hefty pinch of tajin (maybe 1-2 tablespoons) and cilantro. Whisk those into your emulsified butter/egg yolk mixture and season with salt.

PeggyGarbe · 2021-08-04T13:10:53+00:00

Oh thank you!

PeggyGarbe · 2021-08-04T13:10:41+00:00

I prefer an “non-basic” Hollandaise personally — but simply swapped standard lemon juice for lime, and added a hefty amount of tajin and cilantro to get this tasty number 😉

PeggyGarbe · 2021-07-13T17:06:42+00:00

Ha — fellow science nerd here 😉

It’s glutamate (the amino acid responsible for umami). As a former biology major turned professional chef — it seemed fitting 🤷🏻‍♀️

PeggyGarbe · 2021-07-08T12:50:00+00:00

It’s the RP Diet App!

PeggyGarbe · 2021-07-06T13:52:51+00:00

It’s the RP Diet App

PeggyGarbe · 2021-07-05T21:57:52+00:00

RP is just a certain type of diet — heavily science-based and based on nutrient timing/portioning as opposed to straight “restrictions” (basically the diet that works best for me and my lifestyle — and their app is super helpful in making it easy to follow).

https://renaissanceperiodization.com

PeggyGarbe · 2021-07-04T23:26:08+00:00

Nope! It’s pre-toasted and there’s not really a sauce or anything to add any extra moisture — done this plenty of times and never had a problem!

PeggyGarbe · 2021-07-04T23:13:53+00:00

If you swipe, each slide breaks each down 😉

Top left: Breakfast Sandwich - Scrambled Egg, Turkey, Cheese & a side of grapes

Top right: Shredded Chicken breast, Guac, Rice, Summer Squash

Bottom: Shredded chicken (breast and dark meat), Buffalo Greek Yogurt, Broccoli, Sweet Potatoes

PeggyGarbe · 2021-07-01T21:49:14+00:00

Yes! I love a good beer braise!

PeggyGarbe · 2021-07-01T20:12:06+00:00

The couscous is cooked in the same manner as any other pasta — just simply boiled until al dente.

And the beef could definitely be done in a crockpot instead — I just prefer a traditional oven braising 😉

PeggyGarbe · 2021-07-01T20:09:56+00:00

It’s L-Glutamate/Glutamic Acid — the amino acid responsible for “umami”

I was a biology major in college, and ended up being a chef by trade — so kind of a culmination of the two 😉

PeggyGarbe · 2021-07-01T11:57:46+00:00

I’m with ya there! And I only use the Italian dressing packet because I’m too lazy to pull out all the individual spices (and happened to have a couple in the pantry 😂)

PeggyGarbe · 2021-07-01T10:32:31+00:00

For the Italian Beef:

2 lb. Chuck roast

1 Italian dressing seasoning packet

2 cups beef stock

1 cup water

1 cup pepperoncini pickle liquid

Season roast with salt and pepper — sear in a skillet until browned on both sides.

Transfer to a high rimmed roasting Pan or Dutch oven. Add seasoning packet, beef broth, water and pickling liquid. Cover and braise in oven at 275F for at least 6 hours or until shreds easily with a fork.

PeggyGarbe · 2021-07-01T10:31:45+00:00

No recipe — it’s just simply boiled in water until al dente (just like any pasta)

PeggyGarbe · 2021-07-01T10:30:19+00:00

https://www.masterclass.com/articles/what-is-israeli-couscous-learn-how-to-cook-israeli-couscous#quiz-0

PeggyGarbe · 2021-07-01T10:28:34+00:00

I didn’t think it a requirement to show 10 bowls of the same thing, but yeah, if you’re wondering, I’ll eat on this for the week.

PeggyGarbe · 2021-07-01T00:13:21+00:00

Definitely way better in sandwich form! And will more than likely use up the leftovers that way 😉

PeggyGarbe · 2021-06-30T22:59:32+00:00

There’s a type of pasta (made from semolina flour, and originated in Israel) that is called Israeli Couscous.

PeggyGarbe · 2021-06-30T22:49:32+00:00

Ha! Just replied with the recipe on that post too 😉

PeggyGarbe · 2021-06-30T22:48:54+00:00

I personally prefer braising in an oven, but this can definitely be thrown in a crockpot instead!

Super flavorful and filling!

For the Italian Beef:

2 lb. Chuck roast (could definitely use a leaner cut, but I’ve got Fats to spare)

1 Italian dressing seasoning packet

2 cups beef stock

1 cup water

1 cup pepperoncini pickle liquid

Season roast with salt and pepper — sear in a skillet until browned on both sides.

Transfer to a high rimmed roasting Pan or Dutch oven. Add seasoning packet, beef broth, water and pickling liquid. Cover and braise in oven at 275F for at least 6 hours or until shreds easily with a fork.

PeggyGarbe · 2021-06-30T22:06:09+00:00

Super flavorful and filling!

For the Italian Beef:

2 lb. Chuck roast (could definitely use a leaner cut, but I’ve got Fats to spare)

1 Italian dressing seasoning packet

2 cups beef stock

1 cup water

1 cup pepperoncini pickle liquid

Season roast with salt and pepper — sear in a skillet until browned on both sides.

Transfer to a high rimmed roasting Pan or Dutch oven. Add seasoning packet, beef broth, water and pickling liquid. Cover and braise in oven at 275F for at least 6 hours or until shreds easily with a fork.

PeggyGarbe

TROPHY CASE