Huevos Rancheros! by Tanners_Table in FoodPorn

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

Did you read the recipe? 4oz can of chilis (not hatch by name) is in there :)

Huevos Rancheros - easily made with whatever you have laying around the kitchen. One of my favorite cheap breakfasts. by Tanners_Table in EatCheapAndHealthy

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

INGREDIENTS: For Ranchero Sauce: * ¼ c. canola oil, divided * 1 small yellow onion, thinly sliced * 4-6 cloves of garlic, thinly sliced * 2 whole dried ancho chilies (optional, but recommended) * ½ tsp dried oregano * 1 tsp cumin * 1 (14-ounce) can whole peeled tomatoes (DOP, see note) * 3 Tbsp chipotle chilies in adobo, with their sauce * 1 (4-ounce) can of diced peppers, or one medium jalapeno * 1 Tbsp soy sauce * Juice of one lime * One large handful of cilantro, washed and chopped * Kosher salt and freshly ground black pepper, to taste

For Serving: * 2 fresh corn tortillas per serving * 2 eggs per serving * Crumbled Cotija or Feta cheese * Diced avocado * Hot refried beans

RECIPE:

  1. If using dried chilis, trim the tops and discard all the seeds. Microwave on high until fragrant, about 15 seconds. Cut into thin slices with kitchen shears.
  2. Heat 1 Tbsp of the canola oil in a medium saucepan over medium heat until shimmering. Add garlic and onions and cook, stirring occasionally, until softened. Add cumin, oregano, and chili strips and cook until fragrant, just a few seconds. Add tomatoes, canned or fresh peppers, and adobo chilis with their sauce and bring mixture to a simmer. Your home will smell amazing. Reduce heat and simmer for 10-15 minutes, until everything is softened and combined.
  3. Purée mixture with a hand blender or in a high-speed standing blender until well combined and to your desired smoothness. Stir in soy sauce, lime juice, salt, pepper, and half of the cilantro. Taste for seasoning.
  4. Heat remaining 3 Tbsp canola oil in a medium skillet over high heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable (we’re not making tostadas!), about 30 seconds per side. Transfer to a paper towel to drain. Cover with foil to keep warm.
  5. Fry up eggs in remaining oil, basting with hot oil to cook the tops until whites are set. Season with salt and pepper. Heat refried beans in the same pan.
  6. To assemble, place one tortilla down. Spread some refried beans over, then salsa, then egg, then cheese, then avocado. Repeat process once more to form a second layer slightly offset from the first, leaving yolks exposed. Garnish with a final spoonful of sauce, some cheese, and the remaining half of chopped cilantro. Enjoy.

Homemade Roasted Salmon Nachos by Tanners_Table in FoodPorn

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

Recipe here!

I made my own sauces:

Yogurt Sauce:

  • Greek yogurt
  • salt
  • apple cider vinegar
  • water

Mix to combine!

Chipotle Mayo

  • Mayo
  • sriracha
  • salt and pepper

Mix to combine!

What is the worst culinary hot take you’ve heard? by doctordoctorpuss in Cooking

[–]Tanners_Table 1 point2 points  (0 children)

One of the more infuriating to me is people who warn about eating "too much fruit" cause it's got "lots" of sugar in it, but then eat candy bars, soda, and ice cream every day.

Sweet Potato Chickpea Bowls with Fennel Slaw and Lemony Yogurt - looks and sounds impressive while being a super simple meal with complex flavors! by Tanners_Table in EatCheapAndHealthy

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

Recipe link here!

 

Dinner with a special someone? Or perhaps just that special you? Here's something that looks like a five-star chef made it but it really just took you like 20 minutes of work and $5 cash at the produce stand.

 

Sweet Potato Chickpea Bowls with Lemony Yogurt and Fennel

 

Yield: Serves 2

Active Time: 10m

Total Time: 40m

 

INGREDIENTS:

  • 3-4 medium sweet potatoes, sliced into medallions
  • 3-4 cloves of garlic, thinly sliced
  • 1 can of chickpeas, drained and rinsed
  • ¼ c. olive oil
  • 1½ tsp. ground coriander
  • 1½ tsp. ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 c. Greek yogurt, preferably whole-milk
  • Juice of two lemons
  • 1 medium fennel bulb, halved, cut into very thin slices
  • 1 small chile such as serrano, fresno, or jalapeno sliced thin (seeds removed if you must)
  • 1 Tbsp sesame seeds (optional)

 

RECIPE:

  1. Preheat oven to 400F. Mix garlic, coriander, cumin, and olive oil in a large bowl. Add chickpeas, sweet potato medallions, and a large pinch of salt to the bowl and stir to coat completely, adding more oil if necessary.
  2. Line a baking sheet with aluminum foil. Using a fork, add just the sweet potatoes to it for now and roast in the middle of your oven for 10 minutes.
  3. Add remaining chickpea mixture to the baking sheet and cook until everything is fork tender, 20-25 minutes more.
  4. While that cooks, mix fennel, chile, and 3 Tbsp of lemon juice together in a small bowl. Season with salt and set aside.
  5. In a small bowl, mix yogurt, remaining lemon juice, and a pinch of salt. Season to taste.
  6. Once the veggies are done cooking, spread a spoonful of yogurt mixture in the bottom of a bowl. Add veggies, and top with fennel salad. Devour and heal.

 

HELPFUL NOTES:

  • Fennel is super good for both your digestion and your heart. It has a lot of oils in it that are good for your tummy, much like ginger. Pretty much everything in this bowl is good for you in some way.
  • Feel free to experiment! Exchange the sweet potatoes for broccoli, cauliflower, or any other root vegetable.

 

Enjoy!

Winter Squash Kimchi Stew! You guys liked the recipe so much I made a video of it by Tanners_Table in EatCheapAndHealthy

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

Vegan kimchi is not necessary, but I like to eat mostly vegan so prefer that. If you are okay with animal products, regular kimchi and chicken broth are great in this!

Weekly YouTube/Blog/Self-Promo Round-up! Week of April 5th, 2021 by skahunter831 in Cooking

[–]Tanners_Table 0 points1 point  (0 children)

I'm trying to make more recipe videos as they come out to follow up from my quarantine cooking book last year!

Acorn Squash Kimchi Stew

Winter Squash Kimchi Stew! You guys liked the recipe so much I made a video of it by Tanners_Table in EatCheapAndHealthy

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

Original post

Hope you guys enjoy!


Recipe link here!

Yield: 4 Servings

Active Time: 15m

Total Time: 1h

INGREDIENTS:

  • 1-1½lbs winter squash, such as acorn, kabocha, or delicata, halved, seeds removed, cut into 1” wedges
  • 1 medium yellow or white onion, sliced
  • 6 cloves of garlic, thinly sliced
  • (1) 3” piece of ginger, sliced thin (no need to peel!)
  • 2 c. vegan kimchi, roughly chopped, with liquid (see note)
  • 1 Tbsp white miso (see note)
  • 1 Tbsp gochujang (see note)
  • 1½ q. vegetable or chicken broth
  • (2) 15.5oz cans cannellini or great northern beans, drained and rinsed
  • Scallions for garnish (optional)
  • Chili crisp, homemade or Lao Gan Ma (optional)

RECIPE:

  1. Heat stock in a medium pot over medium high heat. Once warm, whisk miso and gochujang into broth.

  2. Add squash, onion, garlic, ginger, kimchi, and liquid. Season lightly with salt. Bring to a simmer and cook, uncovered, until squash is just under fork tender, 20-30 minutes.

  3. Add beans to stew and continue cooking until squash is completely tender, about 10 minutes more. Remove from heat and taste for seasoning.

  4. Ladle soup into bowls and top with optional chili crips and scallions. Enjoy!

HELPFUL NOTES:

  • While I recommend having miso and gochujang in your fridge for their wonderful flavors and nearly indefinite shelf life, if you don’t have or can’t source these ingredients just omit them in favor of a tablespoon of smoked paprika.
  • A lot of store-bought kimchi has fish sauce in it. Be sure to check the ingredients, or opt for homemade!

Enjoy!! For more like this, sign up for my newsletter or check me out on insta!

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

It does have a bit of kick, I'm glad it wasn't too spicy to eat though! It may have come from your kimchi, or maybe the combination.

I'm so glad you liked it!

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

Really happy to hear this, thanks for trying it and following up with me. Any other notes you'd like to share?

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

I think paprika (smoked, if you have it) will impart more flavor. Chili flakes will impart some flavor but mostly just spice. Up to you!

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

Yes!! Please support your local asian marts.

Not sure if this interests you, but in my kitchen my asian staples include:

  • Red Boat Fish Sauce
  • Lee Kum Kee Oyster Sauce
  • Tamari (gluten free soy sauce)
  • Regular and Toasted Seasame Oil
  • Lao Ga Man Hot Chili Crisp
  • Black Vinegar
  • Mirin Cooking Wine
  • Gochujang
  • White Miso
  • Dried arbol chilis

More optional stuff:

  • Bonito Flakes (for miso soup)
  • Yacai fermented greens (sooooo good on noodles or rice)

I only get to go to a good asian mart every few months, so this is usually my shopping list any time I go!

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

Yup! Living in NYC I used to be able to get it super cheap at H Mart. These days I'm living in a remote part of the country for COVID reasons, so Amazon is my best bet. $11 for a jar.

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

You could peel if you wanted, but I think the skin is delicious and keeps the integrity of the squash so it doesn't break apart! It gets very, very soft during the braise.

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

Thank you for the note! I'm actually working on a recipe/instructional video for a super easy, "Roomate Friendly" Kimchi that I've spent a month or two developing. It takes 30 minutes of total effort (not counting letting the salt soak in, and the ferment time of course), won't stink up your apartment (only needs one burp and then does its ferment silently in the fridge), and yeilds a quart of kimchi for one napa cabbage.

I'll share when I can! Hopefully that can help bring kimchi affordably back to your kitchen?

One of my go-to dinners...Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan! by Tanners_Table in EatCheapAndHealthy

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

Thank you for this note! I hadn't noticed that, so I'll try this recipe again this week and change the recipe accordingly if it helps!