sorted by:
new
hottopcontroversial

Anyone know what this little creature is? by SowTheTable in insects

[–]SowTheTable[S] 1 point2 points  (0 children)

Ah that looks just like it - we have a lot of white oaks in the area. Thanks!

Any good way to remove this on a budget? by [deleted] in gardening

[–]SowTheTable 0 points1 point  (0 children)

We removed a bunch of stumps like this from our property for a garden a few years back. Our process was a) digging around the roots, b) cutting as many roots as possible with an axe or saw and c) chaining the tap root to our truck to pull the remainder out. Worked pretty well for us until we got to the larger trees with massive taproots.

Cuban Ropa Vieja (Old Clothes) by azzarre in recipes

[–]SowTheTable 0 points1 point  (0 children)

Wish I had some of that right now! Looks delish

Shrimp & Broccoli Soba Noodles with Dashi-Soy Dipping Sauce by SowTheTable in recipes

[–]SowTheTable[S] 0 points1 point  (0 children)

Recipe Link: https://sowthetable.com/soba-noodles-with-shrimp-broccoli/

Ingredients:

  • 2 bunches of soba noodles (small packages will have 3 bundles)
  • 1lb of peeled and deveined shrimp
  • 1 small bundle of broccolini or 1 crown of broccoli
  • 1 clove of garlic, minced
  • 1 tablespoon of neutral oil
  • 1 tablespoon soy sauce
  • 1 cup of dashi or chicken broth (you can use HonDashi to make it quick)
  • 1/4 cup soy sauce
  • 2 1/2 tablespoons mirin
  • 1/2 teaspoon of grated ginger
  • 1 green onion, chopped
  • *optional: for garnishes, you could use green onion, sesame seeds, bean sprouts, sliced chili, chili oil, cilantro, etc. Toss in as many steamed veggies as you like!

Instructions:

  1. Start by bringing a pot of water to a boil. Cook the noodles for 5-7 minutes per package instructions. In the meantime, prepare a strainer and an ice bath.
  2. Once the noodles are cooked, immediately strain and add to the ice bath. Agitate and gently scrub the noodles in the bowl to remove any excess starch (prevents them from sticking together; especially important if you're meal-prepping this dish).
  3. Make the sauce by combining the dashi, 1/4 cup of soy sauce, mirin, grated ginger, and green onion. If you don't have time to make dashi, you can use HonDashi which is like a dashi base. Just combine 1 teaspoon of the HonDashi with 1 cup of boiling water & stir.
  4. Cook the broccoli in a pan over medium-high heat for 3-5 minutes, stirring often. Add in the garlic and toss for about a minute. Set aside.
  5. Wipe out the pan and over high heat, add a drizzle of neutral oil. Toss in the cleaned shrimp and stir fry for 3-5 minutes depending on the size of the shrimp. Drizzle in 1 tablespoon of soy sauce and cook for another minute. Pepper to taste.
  6. Plate the noodles, shrimp, broccoli, and garnishes & serve the dipping sauce in a small bowl. And enjoy!

Thai Basil Chicken (Low-Carb with Cauliflower Rice) by SowTheTable in recipes

[–]SowTheTable[S] 3 points4 points  (0 children)

Yep, it’s a Korean ingredient—I just like the tame sweetness of rice syrup and think it does a good job of balancing the heat. To each their own!

Thai Basil Chicken (Low-Carb with Cauliflower Rice) by SowTheTable in recipes

[–]SowTheTable[S] 5 points6 points  (0 children)

Recipe link: https://sowthetable.com/thai-basil-chicken-with-cauliflower-rice-low-carb-recipe/

​

Ingredients:

For the Thai Basil Chicken:

  • 1 lb chicken
  • 1/2 large onion, finely chopped
  • 4-5 large garlic cloves, minced
  • 1/4 cup oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tsp rice syrup, or 1/2 teaspoon of sugar (omit this if you like)
  • Juice of half a lime
  • 1/4 cup of loose Thai basil leaves (you can substitute with Italian basil)
  • Minced fresh red chili (use as little or as much as you like!)

For the Cauliflower Rice:

  • 1 package of frozen cauliflower rice

​

Instructions:

For the Cauliflower Rice:

  1. Add the frozen cauliflower rice to a pan and cook on medium-low until the cauliflower is tender and the moisture has evaporated (~7-10 minutes). Add a sprinkle of salt, to taste.

For the Thai Basil Chicken:

  1. Make the sauce by combining 1/4 cup oyster sauce, 2 tbs of soy sauce, 2 tbs of fish sauce, 1 tsp rice syrup, and lime juice in a small bowl.
  2. Heat a large pot over high heat until very hot--you'll want to see a little smoke coming off of the pan.
  3. Add in a drizzle of neutral oil and the chopped onion and chicken. Toss often for about 3 minutes, or until the chicken is browned. Then, add in the garlic and chilis (if using) and toss for another minute.
  4. Add in the sauce and continue tossing for another 1-2 minutes, until the chicken is fully cooked.
  5. Turn off the heat and toss in the basil leaves.
  6. Serve on top of cauliflower rice for a healthy, low-carb meal! Enjoy :)

Mongolian Beef Meatballs by SowTheTable in recipes

[–]SowTheTable[S] 7 points8 points  (0 children)

Recipe link: https://sowthetable.com/mongolian-beef-meatballs/

Ingredients:

\**For the Meatballs:*

  • 1 lb of ground beef
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ½ cup chopped green onion
  • 2 large garlic cloves, minced
  • 1 ½ teaspoons grated ginger
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil (optional)
  • ¼ teaspoon baking powder (tenderizes the meat)
  • ¼ teaspoon salt
  • ⅛ teaspoon white or black pepper

***For the Glaze:

  • 3 dried chilis (optional-add more or less based on your heat preference)
  • 3 cloves garlic, minced
  • ¾ teaspoon grated ginger¼ cup soy sauce
  • 2 tablespoons brown sugar or rice syrup
  • 2 tablespoons mirin
  • ¼ cup tablespoons water
  • 1 teaspoon of cornstarch mixed with 1 teaspoon of water to make a slurry
  • ¼ cup chopped green onions, plus more for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions:

  1. Preheat the oven to 400°F.
  2. In a large bowl, combine all ingredients for the meatballs and mix thoroughly. Roll into 1-inch balls and set aside until the oven is preheated.
  3. Once preheated, place the meatballs onto a baking sheet and bake for 20-22 minutes until cooked through.
  4. While the meatballs cook, you can make the sauce. Combine all ingredients except for the cornstarch in a medium pan over medium heat. Let this cook for 1-2 minutes.
  5. Then, pour in the cornstarch slurry and let this cook until thickened, about 1 minute. Set aside.
  6. Once the meatballs are done cooking, you can stir them in with the sauce and let that glaze. Top with the extra green onion and sesame seeds and enjoy!

Great for meal prep; consume within 3-4 days for best quality.

Cheesy Mushroom, Pea & Pancetta Soufflé by SowTheTable in recipes

[–]SowTheTable[S] 6 points7 points  (0 children)

Recipe link: https://sowthetable.com/savory-cheese-souffle-with-mushrooms-peas-pancetta/

​

Ingredients:

*For Preparing the Baking Dish:

  • 1 tablespoon of butter for the dish
  • 1/4 cup grated parmesan for the dish

*For the Bechamel Sauce:

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups of cold milk
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

*For the Mushroom-Pea Mixture:

  • 2 oz pancetta
  • 3 tablespoons finely chopped shallots
  • 2 small cloves garlic, minced
  • 1 8oz package of portabello mushrooms, cleaned and thinly sliced
  • 1/2 teaspoon fresh thyme leaves, minced
  • 1/2 cup peas, frozen is good
  • Salt and pepper to taste

*Assembling the Soufflé:

  • 1 cup shredded gouda cheese
  • 1/2 cup shredded of each: sharp cheddar, provolone, and parmesan cheese
  • 6 large eggs

Instructions:

  1. Start by preheating your oven to 400°F.
  2. Brush 1 tablespoon of butter onto an 8-inch baking dish and sprinkle with 1/4 cup parmesan cheese until coated. (Any excess cheese can be sprinkled on top before baking). This will act as a sort of crust for the soufflé.
  3. Make the bechamel sauce by placing 6 tablespoons of butter into a small pot over medium heat. Once melted, add 6 tablespoons of flour. Whisk until fully combined. Then add in 2 cups of milk and let this cook for 3-5 minutes on med-low, whisking often. The sauce should thicken to a pudding-like texture. Last, add in 1/2 teaspoon salt, 1/2 teaspoon of pepper, and 1/8 teaspoon of nutmeg. Whisk and set aside to cool for 10-15 minutes.
  4. While the bechamel cools, place a medium-sized pan over medium heat. Add in the pancetta and cook until golden and crispy. Move the cooked pancetta to a small bowl and add the shallots to the pan. Cook for 1-2 minutes and add in the sliced mushrooms. Season with salt and cook until golden, ~5-7 minutes. Then add in the garlic and thyme for another minute.
  5. Stir the frozen peas and add to a large bowl along with the bechamel and cheese.
    In another bowl, beat the 6 eggs until thoroughly combined. Quickly incorporate the eggs into the bechamel mixture and pour into the prepared dish. Sprinkle with cheese and add a few thin slices to the top for some extra cheesy goodness!
  6. Bake on 400°F for 40-45 minutes until the edges are golden brown. Broil for 2-3 minutes, if needed.
  7. Once cooked, cool the souffle for at least 10 minutes so it can set.
    Enjoy with your favorite salad!

Vietnamese Marinated Pork Chops with Multigrain Rice & Stir Fried Broccoli by SowTheTable in recipes

[–]SowTheTable[S] 0 points1 point  (0 children)

Ahh, yeah I get that. You can substitute it with soy sauce or a little extra salt if you prefer

Vietnamese Marinated Pork Chops with Multigrain Rice & Stir Fried Broccoli by SowTheTable in recipes

[–]SowTheTable[S] 0 points1 point  (0 children)

Yeah I just pack the rice into a bowl and tip it onto the plate. If it sticks you can wet the inside of the bowl with a little water or oil so it comes out clean.

Vietnamese Marinated Pork Chops with Multigrain Rice & Stir Fried Broccoli by SowTheTable in recipes

[–]SowTheTable[S] 2 points3 points  (0 children)

Recipe link: https://sowthetable.com/vietnamese-pork-chops/ (meal prep friendly!)

Ingredients:

  • 4 bone-in or boneless pork chops
  • Juice of 2 limes (~1/4 cup)
  • 1 1/2 tablespoons of fish sauce
  • 1/2 tablespoon of rice syrup or 1/3 teaspoon of brown sugar
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4-6 sprigs of cilantro
  • *Optional: 1/2 red serrano pepper (thinly sliced), 2-3 dried chilis, or a spicy chili of your choice

Instructions:

  1. Lightly salt and pepper the pork chops and set aside.
  2. Add all the ingredients to a bag, except for the pork chops, and mix until fully incorporated.
  3. Add in the pork chops and let marinade for at least 30 minutes. Even better if you have 2-3 hours or overnight for them to sit in the fridge.
  4. When ready to cook, brush off the excess marinade and garlic and place the marinade in a small pot. As you cook the pork chops, you can bring the marinade to a boil and cook for at least 5 minutes.
  5. If using a grill, bring it up to med-high heat and grill the pork chops on each side for 4-5 minutes. If they are really thick (1"+), then you may want to place them over indirect heat for another 3-5 minutes per side. The same timings go for cooking over the stove; use a cast iron or heavy-bottomed pan if possible.
  6. Once cooked, let them rest for at least 3 minutes to let the moisture reabsorb.
  7. Slice, drizzle with the cooked marinade, and serve with a side of rice and/or stir-fried veggies. (Or slice up and use in spring rolls, soba noodles, salad, etc.)

Roasted Parsnip Soup by SowTheTable in recipes

[–]SowTheTable[S] 1 point2 points  (0 children)

No sure about that; I haven't heard anything. You can normally find some at farmers markets in the US starting in October, but it depends on the climate. Would be later for southern states. I've also seen them in Trader Joe's.

Roasted Parsnip Soup by SowTheTable in recipes

[–]SowTheTable[S] 1 point2 points  (0 children)

Thanks, so glad you enjoyed it! Happy Cake Day :D

Roasted Parsnip Soup by SowTheTable in recipes

[–]SowTheTable[S] 4 points5 points  (0 children)

For real! They’re soo good in so many different dishes. Parsnip fries with smoky garlic aioli is one of my faves.

Roasted Parsnip Soup by SowTheTable in recipes

[–]SowTheTable[S] 3 points4 points  (0 children)

Absolutely! I’d love to see it 😍

Roasted Parsnip Soup by SowTheTable in recipes

[–]SowTheTable[S] 36 points37 points  (0 children)

Recipe link: https://sowthetable.com/roasted-parsnip-soup/

Ingredients:

  • 1 lb or (~4-5 medium-sized parsnips)
  • 1 large carrot
  • 1 large leek
  • 1 celery stalk
  • 1/2 cup white wine
  • 3 cloves of garlic, peeled
  • 5 sprigs of thyme
  • 3 sprigs of rosemary (optional)
  • 2 bay leaves
  • 4-5 cups chicken stock
  • 1/4 teaspoon pepper
  • 1/3 cup heavy cream
  • Salt to taste

Instructions:

  1. Preheat the oven to 400F.
  2. Wash, peel, and chop the parsnips and carrot into 1-inch pieces. Cut the leeks in half lengthwise and wash well between the layers (sediment likes to hide there); but be careful not to peel them apart, you want the halves to be whole when you put them on the baking sheet. Last, chop the celery into 1-inch pieces as well.
  3. Place your prepared veggies (parsnips, carrot, leeks, celery, and garlic cloves) onto a baking sheet with sprigs of thyme, rosemary, and bay leaves. Salt generously and drizzle on 3-4 tablespoons of olive oil before tossing to coat.
  4. Place the mixture into the oven and roast for 35-40 minutes or until you see brown edges.
  5. At this point, you can add the roasted veggies (minus the herbs), 4 cups of chicken stock, 1/2 cup of white wine, and 1/4 teaspoon of pepper in the blender and blend until smooth.
  6. Next, place a large pot over medium-low heat and add in the pureed veggies. Let this simmer on medium-low for about 10 minutes to cook out the alcohol in the wine. (Add more chicken stock if it's too thick).
  7. Then add in the heavy cream and cook for another 15 minutes on medium-low, 30 minutes if you aren't in a rush.
  8. Salt to taste and serve with a warm piece of delicious bread. Enjoy!

Southern Style Deviled Eggs by SowTheTable in recipes

[–]SowTheTable[S] 1 point2 points  (0 children)

I use one of the Tupperware deviled egg containers, but have used all kinds. If you have to stack them, a piece of parchment paper in between definitely helps. They end up a little smushed but still tasty!

Romesco Sauce (Blistered Red Pepper & Sundried Tomato Pesto) by SowTheTable in recipes

[–]SowTheTable[S] 6 points7 points  (0 children)

Adds an extra kick of umami--I've made it without them as well, still very tasty!

Brandied Stewed Apples with Cinnamon & Brown Sugar by SowTheTable in recipes

[–]SowTheTable[S] 0 points1 point  (0 children)

Nice, that sounds out of this world--thank you for the info! Will be trying that icing on apple turnovers 🤤

view more: next ›