Pantry Restock, recipes included! скачать в хорошем качестве

Pantry Restock, recipes included!

Join me as I restock our pantry with our family's favorite staples! Recipes: Granola- 3 cups rolled oats 1.5 cups raw nuts and/or seeds 1/2 tsp cinnamon 1 tsp salt 1/2 cup coconut oil or butter 1/2 cup maple syrup and/or honey 1 tsp vanilla extract Mix all dry ingredients in a mixing bowl. Melt coconut oil/butter on the stove top until just melted, turn off the heat, and add in maple/honey and vanilla. Mix wet ingredients and then pour over dry ingredients. Mix well. Pour out raw granola mix onto baking sheet. Bake at 350 for 21-23 minutes. Quick Pickled Red Onions- 1 med red onion 1/2 c white vinegar ~2 cups water 1/2 tsp. salt 1/2 tsp sugar (optional) 1/2 tsp of red pepper flakes or pepper Slice red onion in half, from end to end. Cut off ends, take off dry outer layer, and slice onion halves into then slivers (I call them half moon slices). Put in quart jar and fill with hot (non boiling water) from the tap. Let the onions soak in the hot water for 1 min. Then drain the hot water and fill 2/3-3/4 of the way full with cold water and then add in the rest of the ingredients. Put a lid on the jar and give a good shake. Then place in the refrigerator. Will be ready to use in a few hours, but even better the next day. Will stay good in the refrigerator for up to 2 weeks. Avocado Oil Mayo- 1 egg 1 tsp dijon or brown mustard 1/2 - 1 tsp of lemon juice 1/2 tsp salt 1 cup of avocado oil In quart jar, add the egg, mustard, lemon juice, and salt, with just a drizzle of the oil. Using your immersion blender, start blending, and slowly drizzle in the remaining oil, while moving the immersion blender up and down. It should quickly begin resembling mayo. If using a blender add all ingredients except the oil and start to blend with the lid off and slowly drizzle in the oil until fully incorporated and looks like mayo. Apple Butter- 5 medium apples of choice 3 tablespoons honey 1/4 c filtered water 1/2 tsp Apple pie spice mix OR A large pinch of cinnamon, a few shakes of nutmeg and allspice Cube apples and toss all ingredients in a heavy bottomed pot with a good fitting lid. Turn on heat to medium until you see steam. Turn flame to low and let cook with lid on for 2-4 hours checking often and stiring often. Purée in a blender or with immersion blender (which I use). Final mixture should be a rich caramel color and thick. If it isn’t cooked down enough, place back in pot on low and continue cooking until desired consistency and color. Add water tablespoon by tablespoon if it becomes dry and is sticking to the bottom. When it’s finished, place in a jar with a tight lid and enjoy within two weeks. Sourdough Discard Crackers- 2 tablespoons butter 100-200 grams of sourdough discard (1/2-1 cup) salt or everything bagel seasoning Melt butter and pour into small mixing bowl. Add sourdough discard and mix well with a whisk or fork. Line a baking sheet with parchment paper, pour mixture onto it, and using the back of a fork or an offset spatula, spread mixture in a very thin layer. Sprinkle the top with just salt or an everything bagel seasoning (my favorite!) and put into an oven that's preheated to 325 for 10 min. Take out of oven and score (a pizza cutter does the trick and you most likely already have one) then place back into the oven for 20 minutes or until crackers are golden brown and crispy. Hashbrowns- 2-3 tablespoons of oil 3 medium russet or golden potatoes Salt I recommend a cast iron or a heavy bottomed pan Heat oil up and swirl the pan to coat the sides in oil (carefully). Grate the potatoes and gathering as much shredded potatoes in your hands as you can, squeeze out the liquid into the sink or compost. Then sprinkle the potatoes into the pan, creating an even-ish layer. Using the back of a metal spatula, Press down on the disk of shredded potatoes, and then going around the edge of the pan compress the edge into a nice disk. Sprinkle salt over the top. Fry on medium high heat for five minutes or until it is crispy on the underside and then flip and salt, and fry the other side until done.