at home

This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.

Kimchi, Spam, And Egg Scramble Recipe By Tasty

Spam®, diced

eggs

olive oil

¼ cup kimchi, diced

unsalted butter

white rice, steamed

kosher salt,

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Kimchi, Spam, And Egg Scramble Recipe by Tasty

Crack the eggs into a small bowl and beat to combine.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.

Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.

Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.

https://vid.tasty.co/output/168350/landscape_480/1590516270

a homemade sourdough pizza made trying to replicate Neapolitan pizzas with a domestic oven

Sourdough Neapolitan (ish) Pizza

00 Pizza Flour

fine sea salt

water

mature sourdough starter

extra virgin olive oil

To make the dough pour the water into a large bowl and scrape in the mature starter/levain and mix with your fingers briefly to break up a little. Add in the flour, salt and olive oil and use your fingers to mix this to form a shaggy dough. We are not kneading at this point, we just want everything to be hydrated with no pockets of flour. Once mixed scrape off any dough from your fingers and cover the bowl and set aside in a warm spot for 30 minutes to rest.

Once rested we are going to knead the dough. You can do this by hand for about 10 minutes, in mixer for 5-8 minutes or use the slap and fold method. If you haven’t heard of this technique before its a great method for kneading sticky doughs when you don’t have a mixer. I learnt it originally from Richard Bertinet (who has excellent bread books should you want more reading) which makes sense as this is often known as the French method. Basically you scrape the dough out onto the worsurface. Both hands go under the ought, scooping it up turning it over and slapping it dough on the counter (this basically tuns it over) the dough is then stretched back towards you a little and then folded over on itself. This motion is repeated over and over again for about 8 minutes or until the dough looks smoother and is nice and elastic.

Once the dough is kneaded use a dough scraper to form the dough into a ball and place seam side up into a bowl very lightly greased with olive oil. Cover the bowl and set aside somewhere warm (26-27C is perfect) for the moment. After 30 minutes, using the techniques we learnt making our first loaf of sourdough bread, were going to preform a set of stretch and folds to build in more strength. Cover the bowl and leave for another 30 minutes before doing a second, and final, set of stretch and folds. Cover the bowl and place back in its warm spot and leave for another three hours, a total of 4 hours.

After 4 hours you should be able to see some signs of fermentation, even if the dough hasn’t risen significantly. The dough should have a slight domed appearance and there should be lots of fermentation bubbles over the surface. Carefully turn the dough out onto the worksurface and use a dough scraper to divide into 4 pieces (you can weigh these if you’re looking for perfectly portioned pieces). Form the dough into balls, trying to make the shaping nice and tight so the skin on the outside of the dough is taught.

Once divided and balled you need to decide if you’re going to use all four of the pizza balls tomorrow or if you want to freeze them to use at a later date. If using tomorrow simple place them into a lightly floured container, a high walled plastic box is good for this or a baking tray with high sides, something that means when covered the lid or clingfilm wont touch the dough. If freezing the balls I like to place these into small individual plastic tubs greased with little oil. Either way once in their new resting place the dough needs to sit for a further four hours, again in a warm spot around 26-27C is ideal. Once out second four hour stint is up you should once again be able to see signs of fermentation. If in the individual containers you should be able to see some rise and bubbling on the sides and if on the floured tray you should see the dough has spread out a little and there is fermentation bubbles on the surface as before. For the dough you want to use later place the containers in the freezer (for up to two weeks) and for the dough you want to use place the container in the fridge for 12-24 hours. You can leave the chilled dough for longer but after 24 hours it can be harder to handle.

Once your dough has rested for its desired time it needs to come back to room temperature before using, otherwise it’ll be harder to stretch and the chill will affect how it cooks. If using refrigerated dough this means taking out the dough 4-5 hours before you want to use it. If your kitchen is in the low to mid 20’s then room temperature is fine if its colder you’ll want to leave it in a warmer spot. If the dough your using is frozen you need to think a bit further ahead. I take the dough out the day before I want to use it leaving it in there for 12-24 hours to slowly defrost and then as with the regular refrigerated dough take it out 4-5 hours before using.

When ready to make pizzas get everything set up, get your toppings prepped and your workstation ready. Preheat your frying pan over medium heat for about ?? minutes (this should get it about 300C), it wants to be about as hot as you can get it. Turn on your grill and set a rack just below, giving you enough space to fit the frying pan.

Carefully remove a portion of dough from its container (dough scraper is good for this if you chilled the dough on a tray) and place onto a floured surface, dusting the top of the dough too. Press your fingers into the middle of the dough, leaving the outside inch or so untouched. To stretch the dough I place it on the back of my fists, resting it on my knuckles and gently stretch it as I turn the dough. You don’t want to use a rolling pin as you’ll deflate the dough and you’ll have wasted all that time. Once stretched to about 9-10 inches carefully transfer it to the pan. The base will start to cook immediately so as soon as the base is in top it with your tomato sauce (recipe below) spreading to the edges but leaving the now puffed up crust clear. I don’t add the cheese yet because I find it releases too much water if cooked for too long. Use a spatula to keep an eye on the base and as soon as it has nicely browned spots on the base, working quickly, add your toppings. This entire cooking process should take 2 minutes, 3 max. Carefully lift the frying pan under the grill and cook until the cheese has melted and the crust is browned. With this method you wont get the leopard spotting you associate with Neapolitan pizza but it will brown and I personally like to take it pretty far so there are nice dark spots around the pizza. Remove the pan from the grill and immediately transfer the pizza to a plate. Finish with a drizzle of oil and some fresh basil (you can add the basil before hand but because the pizza cooks for longer than in a restaurant oven I prefer adding it after cooking).

Enjoy this cold autumn coffee drink that has all the flavor of Starbucks but made right at home.

Copycat Starbucks Pumpkin Cream Cold Brew

Torani vanilla syrup

coffee

Tablespoons pumpkin puree

Tablespoon Torani Pumpkin Pie Spice Sauce

milk

heavy cream

pumpkin pie spice

sugar

Stir together the pumpkin pie spice and granulated sugar. Set aside.

In the bottom of a glass 16 ounce cup, add in the vanilla syrup and cold brew coffee.  Fill with ice until it is ⅔ full and stir with a spoon.

In a blender combine the pumpkin pie sauce with the milk, heavy cream, and pumpkin puree.  Whip until frothy.  Scrape the cold foam onto the top of the iced coffee.   Sprinkle pumpkin pie spice mixture on top of cold foam and serve.

Sweet and Crunchy Maple Cinnamon Egg White Granola made with oats, almonds, chia seeds and puffed brown rice! With no oil, and naturally sweetened with maple syrup, this low fat, sugar free high protein granola is perfect for a breakfast or post workout!

Crunchy Maple Cinnamon Egg White Granola (No oil)

Rolled Oats (90 grams)

Puffed Brown Rice (17 grams, or more Oats)

Chopped Almonds (30 grams)

Tbsp Chia Seeds

Maple Syrup (Stevia sweetened preferred)

Tbsp Unsweetened Applesauce (See notes for sub)

Cinnamon

tsp Vanilla Extract

Nutmeg

(Optional)

Egg White

Preheat oven to 300°F and line a baking sheet parchment paper.

In a large bowl, combine all the ingredients except egg whites: rolled oats, puffed rice cereal, almonds, chia seeds, maple syrup, applesauce, vanilla extract, nutmeg and salt if using, and mix.

In a small bowl, whisk egg whites until foamy - about 10 seconds with a hand mixer.

Add egg white to oat mixture and fold to combine. Make sure egg whites are completely mixed in.

Transfer mixture to baking sheet and spread out evenly evenly around the edges, leaving a hole in the middle, and press down to flatten.

Leaving the gap in the middle (like a donut) is required or the the center will remain soft while edges harden.

Bake for 45 minutes.

Let cool 30 minutes, then break into clusters.

Serve with yogurt, cold milk or just eat plain!

Rachael tosses together a barbecue pork and vegetable stir-fry dinner in less time than it takes to order takeout.

Rachael Outdoes Takeout with This BBQ Pork + Vegetable Stir-Fry

chicken bone broth

hoisin sauce

soy sauce (looser than dark

sweet sauce

chili garlic sauce

sesame oil

pork

silver skin and connective tissue

Salt and pepper

neutral oil (vegetable

canola or peanut)

zucchini

and diced or sliced

onion

then thinly sliced

chilies (1 jalapeño

corn

kernels cut off the cob

corn kernels

garlic

ginger

cilantro

scallions

Barbecue Pork Stir-Fry with Corn and Zucchini | Rachael Ray

For the sauce, combine ingredients in small bowl and whisk

For the stir-fry, halve the pork tenderloins lengthwise, then thinly slice them on a small bias into bite-sized pieces

Heat 2 tablespoons of the oil in large skillet over medium-high heat

Brown the pork in two batches so you do not crowd the pan

Remove to a platter, add remaining oil, a turn of the pan, add the zucchini and toss a minute, add onions, peppers and corn and toss 3 to 4 minutes more

Add garlic and ginger and toss 1 minute, add sauce and pork and toss a minute more to coat and thicken

Top with herbs and scallions and serve with Rice with Garlic and Ginger

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/09/30/1956474435624/16013_pork_stir_fry_recipe-55da1fac_804736_5192.mp4

Rachael combines barbecue pork, corn and zucchini with a hoisin- and sesame oil-laced sauce in this simple stir-fry.

How to Make Barbecue Pork Stir-Fry with Corn and Zucchini | Rachael Ray

Bobby Flay uses chipotle chiles to add a touch of smoke + heat to his Salisbury steak, paired with classic mashed potatoes + a rich mushroom-bacon gravy.

Bobby Flay's Spicy Salisbury Steak, Mashies + Bacon Gravy=Chef's Kiss

chicken backs

kidneys removed

chicken wings

chicken feet

onions

celery

carrots

thyme

black peppercorns

horizontally

potatoes

Kosher salt

black pepper

canola oil

bacon

cut crosswise into ¼-inch-wide lardons

paste salt

chipotle chiles

½ chuck (80/20)

panko breadcrumbs

salt and black pepper

shiitake or cremini mushrooms (or a combination)

stems discarded

caps cut into ¼-inch-thick slices

all-purpose flour

dry red wine

Chipotle Salisbury Steak with Mashed Potatoes &amp; Mushroom-Bacon Gravy | Bobby Flay

For the light chicken stock, combine the backs, wings, feet, onions, celery, carrots, thyme, peppercorns and garlic in a large stockpot and add 6 quarts water

Bring to a boil over high heat, then reduce the heat to medium-low

Season with salt and simmer, skimming periodically, for 3 hours

Strain the stock into another clean large pot or bowl and let cool to room temperature

Set aside 3 cups for the Salisbury steak, then divide the rest into quart containers and refrigerate for up to 3 days or freeze for up to 6 months

For the mashed potatoes, put the potatoes in a large pot, add cold water to cover by 2 inches and season with 2 tablespoons salt

Bring to a boil over high heat and cook until fork-tender, about 25 minutes

Drain well and return to the pot over high heat for 1 minute to dry out the potatoes a bit

Pass them through a food mill or potato ricer into a large bowl

Heat the cream, milk and butter in a large saucepan over medium heat until the butter melts and the liquid is warm, about 5 minutes

Add the mixture to the potatoes and mix until combined

Add more cream and milk, as needed, if the mashed potatoes seem too dry

Season with salt and pepper and keep warm while you prepare the Salisbury steak

For the Salisbury steak, line a plate with paper towels

Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat

Add the bacon and cook until golden brown and crispy and the fat has rendered, about 8 minutes

Leaving behind the fat, use a slotted spoon to remove the bacon to the paper towels to drain

Heat the rendered bacon fat over high heat until shimmering

Add the onion and cook until soft, about 4 minutes

Add the garlic and cook for 1 minute longer

Transfer the mixture, along with the fat, to a large bowl and let cool slightly

Add the egg and chipotle to the cooled onion-garlic mixture and mix until combined

Add the meat and the panko, season with salt and pepper and gently mix to combine

Divide the meat mixture into 4 equal portions and form each portion into an oval patty about 1 inch thick

Place the patties on the prepared sheet pan, cover and refrigerate for at least 30 minutes and up to 12 hours

While the meat is chilling, heat 1 tablespoon of the oil and the butter in a large high-sided sauté pan over high heat until shimmering

Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8 minutes

Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour turns a light golden brown, about 2 minutes

Stir in the wine and cook until reduced by half, about 5 minutes

Stir in the stock, thyme and bacon and bring to a boil

Reduce the heat to medium and cook until the mushroom gravy begins to thicken and the flour taste cooks out, about 8 minutes

When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering

Add the patties and cook until golden brown on both sides, about 4 minutes per side

Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes

Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/10/05/1958635587913/16025_bobby_flay_recipe-3e58c2a6_808312_5192.mp4

Watch Bobby Flay prepare his twist on Salisbury steak flavored with chipotle chiles and served with creamy mashed potatoes and a rich mushroom-bacon gravy.

How to Make Chipotle Salisbury Steak with Mashed Potatoes &amp; Mushroom-Bacon Gravy | Bobby Flay

Rachael pairs crispy, juicy meatballs with a "spanikopita" rice pilaf with feta and spinach in this Greek-style, family-friendly dinner.

Rach's Juicy Greek Meatballs With Feta + Spinach Rice Pilaf—Delish!

½ pounds ground lamb

lemon

About ⅓ to ½ cup water or milk

oregano

parsley

red pepper flakes

EVOO

olive oil spray

butter

white onion shallot

chopped or crushed

Salt

Pepper or red pepper flakes

orzo pasta

white wine

white rice

walnuts

chicken stock

lemon zest

spinach leaves

spinach

Greek feta

drained and finely crumbled

Greek yogurt

combined chopped mint

parsley and dill

Baby Greek Meatballs and Rice Pilaf with Feta and Spinach | Rachael Ray

Preheat oven to 425°F and line a baking sheet with foil and parchment for easy cleanup

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