allergies

How To Make Kombu Broth (Vegetarian Dashi)

water

kombu

mushrooms

Storage: The cooled broth can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

The Kitchn

Meghan Splawn

Step 1

Soak the kombu: Combine the water and kombu in a 1-quart or larger saucepan and soak the kombu for at least 8 hours or overnight.

Step 2

Bring it to a boil: Place the saucepan over medium-high heat and bring to a simmer. Continue to simmer and then remove the kombu from the water just before it comes to a full boil.

Step 3

Add the mushrooms and simmer: Add the shiitakes, if using, and let the broth come to a rapid simmer. Continue simmering for about 1 minute.

Step 4

Steep the shiitake mushrooms: Remove the saucepan from heat and let the shiitakes steep in the broth for 5 minutes more.

Step 5

Strain the broth: Remove the shiitakes from the broth (save for making miso soup or another recipe). Pour the broth through a fine-mesh strainer set over a large bowl.

Step 6

Use or store the broth: The broth can be used immediately or refrigerated or frozen.

Recipe: Crustless Quiche with Summer Vegetables

butter

yellow

salt, plus more to taste

pepper, plus more to taste

chopped vegetables (see Recipe Note)

eggs

milk

grated cheddar or other cheese

For hardier vegetables — like broccoli, cauliflower, or winter squash — I suggest steaming or cooking them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach, or any other quick-cooking vegetable, just use them fresh.Reprinted with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown, copyright (c) 2015. Published by Workman Publishing Company.

Leanne Brown

Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.

Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.

In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces.

Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges.

How To Make Dilly Beans

beans

garlic

red pepper flakes

yellow mustard seeds

dill sprigs

white vinegar

salt salt

Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.

Prepare the jars: Wash the jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry or dry completely by hand.

Prepare the beans: Rinse the beans under cool running water and drain well. Trim the stem ends from the beans and halve them if using 2 pint-sized jars. Leave them whole if using a quart jar.

Add the spices to the jars: Place the garlic, red pepper flakes, and mustard seeds in the jar(s).

Pack the green beans into the jars: Place the jar on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full pound will fit in one quart jar, or you can divide the beans into 2 pint jars.

Make the pickling brine: Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight.

Step 7

Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Want to enjoy fresh corn all year long? Try these simple methods with thawing instructions.

How to Freeze Corn So You Can Enjoy a Taste of Summer All Year Long

corn cobs

Stephanie Ganz

Step 1: Method 1: How to Freeze Corn Kernels (Blanched)

Shuck the corn: Remove the corn’s husk and silk. Trim dry ends or tops. Bring a wide pot of water to a boil over medium-high heat. While the water boils, fill a large bowl with equal parts water and ice.

Step 2: Method 1: How to Freeze Corn Kernels (Blanched)

Blanch the corn: Use tongs to add the corn cobs 2 to 4 at a time, depending on what your pot will hold. Boil for 4 minutes.

Step 3: Method 1: How to Freeze Corn Kernels (Blanched)

Shock the corn: Remove the corn from the boiling water and place in the ice bath. Repeat blanching and shocking the remaining cobs.

Step 4: Method 1: How to Freeze Corn Kernels (Blanched)

Cut the kernels from the cob: Remove the corn cobs from the ice bath. Cut the corn kernels from the cob by slicing from the top to the bottom of the corn cob, cutting between the kernels and the cob.

Step 5: Method 1: How to Freeze Corn Kernels (Blanched)

Freeze the corn: Transfer the corn kernels into zip-top freezer bags, remove as much air as possible, seal, and label. Freeze the bags flat. Corn kernels can be stored in the freezer for up to 6 months.

Step 6: Method 1: How to Freeze Corn Kernels (Blanched)

How to thaw: Put the whole bag in the fridge overnight so it’s ready to use the next day, or, if you’re short on time, place the frozen corn in a saucepan with a few tablespoons of water, cover, and heat on medium-high until the kernels break apart. Then use them as you would for any recipe, but keep in mind that frozen, pre-cooked corn may retain extra moisture.

Step 1: Method 2: How to Freeze Corn Kernels (Unblanched) 

How to freeze: First, remove kernels from the cob. Once the kernels have been liberated from the cob, you can pop them in a freezer bag, label and date them, and store them in the freezer for up to 12 months. 

Step 2: Method 2: How to Freeze Corn Kernels (Unblanched) 

How to thaw: Place the whole bag of corn in the fridge overnight, or run the bag of corn under running water if you’re short on time. 

Step 1: Method 3: How to Freeze Whole Cobs of Corn 

How to freeze: Simply shuck, blanch for about four minutes, and shock the cobs in an ice bath before drying and freezing, removing as much air from the freezer bag as possible before popping them in the freezer.

Step 2: Method 3: How to Freeze Whole Cobs of Corn 

How to thaw: Bring a pot of salted water to a boil, and boil the cobs for two to three minutes, just enough to cook the kernels without getting them waterlogged. 

Gut Thriving Leek + Bok Choy and Miso Soup

Tbsp coconut oil

leeks (sliced and washed)

baby bok choy

garlic (minced)

tsp Fresh Ginger Root (shredded)

bone broth (or vegetable broth)

Filtered Water

Tbsp miso paste (I used brown rice miso)

How To Make a Zuni Café Roasted Chicken at Home

Salt

Pepper

Fresh herbs, like thyme, sage, rosemary, or a mix

This post has been updated — first published October 2007.Adapted from The Zuni Cafe Cookbook.

Emma Christensen

Clean the chicken: Remove the giblets and save for another purpose or discard. Pat the chicken very dry, inside and out, with paper towels.

Loosen the skin over the breasts: Slip your fingers between the skin and breast meat near the cavity of the chicken. Slide your fingers as far beneath the skin as you can manage without tearing the skin, creating a pocket.

Tuck herbs under the skin: Holding the pocket of skin open with one hand, use the other to tuck a stem or two of herbs under the skin.

Season the chicken: In a small dish, measure out 3/4 teaspoon of salt for every pound of chicken. Mix in some fresh pepper. Rub the outside of the chicken with the salt mixture, making sure to get under the wings and drumsticks and sprinkling heavily over the thicker parts of the breasts and thighs.

Cover loosely and chill for 1 to 3 days: Transfer the chicken, breast-side up, to a dinner plate or other shallow dish. Place the chicken, on the plate, inside a clean plastic grocery bag and loosely tie the opening closed. The chicken should be covered, but still with some air circulation around the bird. Chill for up to 3 days; the larger your chicken, the more it will benefit from a long chill.

Heat the oven and the baking dish: About an hour before baking, place the skillet or dish you&#x27;re using to roast the chicken into the oven on a middle rack. Heat the oven to 475°F.

Dry the chicken: Uncover the chicken. Tilt it to drain any juices that have accumulated in the cavity. Pat the chicken dry with paper towels.

Step 8

Transfer the chicken to the baking dish: Remove the pre-heated pan from the oven and set it on the stovetop. Place the chicken in the hot pan, breast-side up. It should begin to sizzle immediately — if not, don&#x27;t worry, but increase the oven temperature by 25 degrees next time.

Step 9

Roast the chicken for 20 to 30 minutes: Roast the chicken until you see the skin on the breasts start to blister and brown.

Step 10

Flip the chicken breast-side down: Remove the pan from the oven and close the oven door. Carefully flip the chicken over using tongs and a spatula, covering your hands with oven mitts to protect from splashes.

Step 11

Roast another 10 to 20 minutes: Roast breast-side down until the bottom also looks well-browned.

Step 12

Flip and roast a final 5 to 10 minutes: Flip the chicken back over so that it&#x27;s breast-side up. Check the temperature and roast another 5 to 10 minutes, until the skin over the breasts is well-browned and the chicken registers at least 165°F in the thickest part of the thigh meat. Total roasting time is 45 minutes to 1 hour; the larger your chicken, the more time it will need.

Step 13

Drain the juices from the chicken: Slash the skin connecting the thighs and the body of the chicken. Tilt the chicken in the pan so that any juices inside the chicken run out into the pan.

Step 14

Rest the chicken: Transfer the chicken to a serving platter or cutting board. Let the chicken rest, uncovered, for about 10 minutes.

Step 15

Simmer the pan drippings: While the chicken is resting, prepare the pan drippings. Tilt the pan to collect all the juices to one side and skim off any fat with a spoon. Place the pan over high heat and bring to a simmer. Simmer for a minute or two, scraping up any roasted bits from the bottom of the pan. Remove from heat. You can also make a pan sauce or a gravy from the drippings, if you prefer.

Step 16

Carve the chicken and serve: Use a sharp knife to cut away the wings and the thighs from the chicken where they join the body. Separate the drumsticks and the thighs at the joint. Keeping your knife close to the bone and parallel to the ribs, cut away the chicken breasts. Serve immediately with the pan sauce, gravy, or pan drippings while the skin is crispy.

How To Make Roasted Broccoli

broccoli

olive oil

salt

For some extra pizzaz, try tossing your florets with some panko crumbs or finely grated Parmesan after roasting (or both!). Roasted broccoli is also great with a squeeze of lemon over top.

Heat the oven to 425°F. Place a rack in the middle position.

Cut the broccoli into florets: Cut the florets away from the stem, then cut the florets into smaller, bite-sized pieces. Trim away the tough half-inch or so at the bottom of the stem and cut the rest of the stem into bite-sized pieces.

Toss with olive oil and salt: Transfer the cut broccoli to the mixing bowl. Drizzle with 1 tablespoon of oil and toss. Drizzle with the remaining tablespoon of oil and the salt, and toss a second time.

Spread the broccoli onto the baking sheet: Spread the broccoli in an even layer with some space between the florets; crowding will cause the broccoli to steam instead of roast.

Roast for 20 to 25 minutes: Stir the broccoli once partway through cooking. The broccoli is done when a fork or knife easily pierces the stem and you see some crispy, roasted bits on the crown of the florets.

Serve while hot: Transfer the broccoli to a serving dish. Sprinkle with a little extra salt, if desired. Serve while hot.

Recipe: Vegan Creamy Curried Cauliflower Soup

extra-virgin olive oil,

white onions, thinly sliced

kosher salt,

garlic,

cauliflower

low-sodium vegetable broth

coriander

turmeric

cumin

coconut milk

black pepper,

cashew

Red pepper flakes,

To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.Updated from the recipe — originally published April 2013.

Megan Gordon

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.

Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

Recipe: Super-Power Morning Smoothie

frozen peeled banana, cut into several pieces

unsweetened coconut water

almond butter

flax oil

cinnamon

This recipe was originally published in January 2013.

Sara Kate Gillingham

Place all ingredients in a blender and puree until completely uniform in color and all the bits of green are pulverized. Serve immediately.

Top 9 allergies recipes from across the web

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Top 9 allergies recipes from across the web

The most viewed allergies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Kombu Broth (Vegetarian...

Recipe: Crustless Quiche with Summe...

How To Make Dilly Beans

How to Freeze Corn So You Can Enjoy...

Gut Thriving Leek + Bok Choy and Mi...

How To Make a Zuni Café Roasted Chi...

How To Make Roasted Broccoli

Recipe: Vegan Creamy Curried Caulif...

Recipe: Super-Power Morning Smoothi...

The most viewed allergies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine