earth day

Here's what you need: medium apples, water, sugar

Apple Cider Vinegar Recipe by Tasty

apples,

sugar

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Tasty

Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.

Cover the peels completely with the water.

Make sure your scraps are completely covered with water.

Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.

Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.

When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.

Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.

Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.

The apple cider vinegar will keep for about a year in the refrigerator.

These apple peel chips are a tasty and healthy snack! Thinly sliced apple peels are baked in the oven until crisp, then seasoned with a blend of cinnamon and sugar. Perfect for satisfying your sweet tooth without any guilt!

Apple Peel Chips Recipe by Tasty

cinnamon

Place the apple peels on a baking sheet lined with parchment paper.

Mix the sugar and cinnamon in a small bowl and sprinkle it over the peels.

Toss the peels with your hands until evenly coated with the sugar mixture.

Bake for about 30 minutes, tossing the peels halfway through with a pair of tongs.

https://vid.tasty.co/output/88000/landscape_480/1522867978

Gently poached aromatic shrimp served with a tangy Thousand Island dressing

Poached Shrimp with a Homemade Thousand Island Dressing You&#8217;ll Want to Slather on Everything

garlic,

dill pickles (from about 1/4 whole pickle)

mayonnaise

ketchup

champagne, white wine, white vinegar

lemon

salt

black peppercorns

dry white wine,

shrimp

The Kitchn

Alexis deBoschnek

Step 1: Make the Thousand Island dressing:

Mince 1 garlic clove. Finely chop until you have 2 tablespoons dill pickles. Place the garlic, pickles, 3/4 cup mayonnaise, 1/4 cup ketchup, and 2 tablespoons champagne vinegar in a small bowl and stir to combine. Refrigerate until ready to serve.

Make the Thousand Island dressing:

Step 1: Make the poached shrimp:

Fill a medium pot with cold water. Remove the zest from 1 medium lemon with a vegetable peeler and add to the water. Halve and squeeze the juice from the lemon (through a small strainer if you want to remove the seeds too) into the water, then add the lemon halves into the pot. 

Step 2: Make the poached shrimp:

Add 4 teaspoons kosher salt, 1 teaspoon black peppercorns, and 1/2 cup dry white wine if using. Bring to a boil over medium-high heat. Meanwhile, peel and devein 1 1/2 pounds medium shrimp if needed but leave the tails intact.

Step 3: Make the poached shrimp:

Add the shrimp to the boiling water. Remove the pot from the heat. Let the shrimp sit in the  water uncovered until pink and opaque, 2 to 3 minutes. Meanwhile, prepare an ice bath by filling a large bowl with cold water and a few handfuls of ice. 

Step 4: Make the poached shrimp:

Drain the shrimp through a colander. Transfer the shrimp to the ice bath and let sit for at least 10 minutes. Drain the shrimp again and pat dry with paper towels. Serve with the Thousand Island dressing on the side for dipping. 

Make the poached shrimp:

Make ahead: The shrimp can be cooked up to 24 hours in advance and refrigerated in an airtight container. The Thousand Island dressing can be made up to 3 days in advance and refrigerated in an airtight container.Recipe tips: If you are using unshelled shrimp, poach them with the shells on; then peel after cooling in the ice bath. Reuse the shrimp tails (and shells, if you used unshelled shrimp) and make a stock.Excerpted from TO THE LAST BITE by Alexis Deboschnek. Copyright © 2022. Reprinted by permission of Simon &amp; Schuster, Inc. All rights reserved.

Recipe Notes

A delicious vegetarian version of the Southern classic, made with homemade mushroom stock, beans, okra and tofu

Omar Tate&#8217;s Vegetarian Gumbo, Led by His Ancestors, Keeps Its Soul, Heart, and Bones

mushrooms

garlic

thyme

parsley

onion

leek

celery

(2 quarts) water

black-eyed peas

baby lima beans

yellow onions

green bell peppers

sustainable red palm oil

all-purpose flour

kosher salt, divided, plus more as needed

Scotch bonnet pepper

tomato paste

okra

(about 14-ounce) package extra-firm tofu

filé powder

black pepper

Creole seasoning, such as Wanda’s Creole All

Distilled white vinegar

Hot sauce

white rice,

Omar Tate

Step 1

Place 2 dried cups black-eyed peas and 1 cup dried baby lima beans in separate medium bowls. Add enough cool water to cover the peas and beans by an inch or two. Set aside at cool room temperature to soak overnight.

Instructions

Step 1: Make the stock:

Place 8 ounces cremini mushrooms, 2 garlic cloves, 1 1/2 teaspoons dried thyme, and 1 1/2 teaspoons dried parsley in a medium pot.

Step 2: Make the stock:

Halve 1/2 small yellow onion (no need to peel). Trim the stem end and dark green parts from 1 small leek. Trim 2 large celery stalks. 

Step 3: Make the stock:

Option 1: Broiler:  Arrange a rack about 4 inches from the broiling element. Place the onion cut-side up, leek, and celery stalks on a baking sheet. Broil until blackened in spots on the outside, fragrant, and slightly tender, about 15 minutes. Transfer to the pot.

Step 4: Make the stock:

Option 2: Gas Stove: Char the onion pieces, leek, and celery stalks one at a time: Using tongs, hold each piece (cut-side down for the onion) directly on a high flame (or place directly on the stove grates). Cook, turning occasionally, until blackened spots and slightly tender. As each piece is ready, add to the pot.

Step 5: Make the stock:

Add 8 cups water to the pot and bring to a simmer over low heat, about 1 hour. Continue to simmer for 1 hour more. (This is a good time to chop the vegetables for the gumbo.)

Step 6: Make the stock:

Fit a fine-mesh strainer over a large heatproof bowl. Pour the stock through the strainer and discard the contents of the strainer. If not using immediately, let cool and refrigerate for up to 1 week or freeze for up to 2 months.

Make the stock:

Step 1: Make the gumbo: 

Drain the peas and beans and return to one of the medium bowls, combining them.

Step 2: Make the gumbo: 

Prepare the following, adding each to the other bowl the beans were soaked in as it is ready: Finely dice 2 medium yellow onions and 3 celery stalks. Trim and dice 1 1/2 medium green bell peppers.

Step 3: Make the gumbo: 

Make the roux: Heat 1 1/2 cups red palm oil in a large pot or Dutch oven over low heat until shimmering. Add 1 cup all-purpose flour and cook, stirring often, until the flour is toasted and caramelized and the mixture starts to smoke slightly, about 15 minutes.

Step 4: Make the gumbo: 

Add the onion mixture and 1/2 teaspoon of the kosher salt. Cook, stirring often, until the vegetables are softened and completely saturated with the oil, about 12 minutes. Meanwhile, pierce 1 Scotch bonnet pepper with the tip of a knife and crush 3 garlic cloves.

Step 5: Make the gumbo: 

Add the Scotch bonnet, garlic, and 1 tablespoon tomato paste to the pot and stir to combine. Add the beans and peas (reserve the bowl) and stir to combine. While stirring, slowly pour in the mushroom stock and add 2 teaspoons of the kosher salt. Increase the heat to medium-high and bring to a boil.

Step 6: Make the gumbo: 

Reduce the heat to maintain a simmer and cook for 20 to 25 minutes. Meanwhile, trim the stem ends from 1 pound okra and cut crosswise into 1/2 to 1/3-inch pieces. Drain 1 package extra-firm tofu and cut into large dice. Place the okra and tofu in the reserved bowl.

Step 7: Make the gumbo: 

Add the okra and tofu and remaining 1/2 teaspoon kosher salt to the pot and stir to combine. Simmer until the beans and peas are tender and the gumbo is thickened, about 20 minutes more.

Step 8: Make the gumbo: 

Add 1 tablespoon filé powder and stir to combine. Taste and season with more kosher salt, black pepper, Creole seasoning, distilled white vinegar, and hot sauce as needed. Serve with white rice.

Make the gumbo: 

OIl substitute: Sunflower oil can be substituted for the red palm oil. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.“Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House.”Photographs copyright © 2021 Oriana Koren

A lemony-bright aromatic chickpea stew with whole lemons, turmeric and fresh cilantro

This Lemony Coconut Chickpea Stew Has a Bright, Citrusy Zing

scallions

cilantro

lemons,

coconut or peanut oil, divided

turmeric

(about 13.5-ounce) can full-fat unsweetened coconut milk

vegetable broth

shallots

Salt

red pepper flakes (optional)

Anna Jones

Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1 bunch scallions. Chop 2 garlic cloves. Trim the stems from 1 small bunch cilantro and coarsely chop (reserve the leaves).

Step 2

Drain and rinse 3 cans or 2 jars chickpeas. Finely grate the zest from 2 medium lemons. Halve the lemons.

Step 3

Heat 2 tablespoons of the coconut or peanut oil in a large saucepan over medium heat until shimmering. Add the scallion mixture and cook until the scallions are soft and sweet, about 5 minutes.

Step 4

Add 2 teaspoons ground turmeric and cook, stirring occasionally, for a couple of minutes to toast and release the oils. Add the chickpeas, lemon zest, 1 can coconut milk, and 1 cup vegetable broth. Squeeze the juice from the lemons into the saucepan, then add the squeezed lemon halves to the saucepan. Stir to combine and bring to a boil.

Step 5

Reduce the heat to medium low. Simmer until slightly thickened and a vivid yellow, about 20 minutes. Meanwhile, peel, halve, and very thinly slice 2 medium shallots. Heat the remaining 3 tablespoons coconut or peanut oil in a large frying pan or skillet over medium-low heat until shimmering. Add the shallots and fry, stirring occasionally, until golden and slightly crisp, 15 to 17 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pick the leaves from the reserved cilantro (about packed 1/4 cup) and tear any larger leaves into smaller pieces.

Step 6

Remove and discard the lemon halves from the stew. Add most of the cilantro leaves and stir to combine. Taste and season with salt as needed. To serve, top with the remaining cilantro leaves, crispy shallots, and red pepper flakes if using. 

Herbs: You can use a mixture of mint, basil, and cilantro leaves instead of all cilantro.From One: Pot, Pan, Planet by Anna Jones. Copyright © 2021 by Anna Jones. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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The most viewed earth day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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