Gluten-Free

How To Make Vegan Cashew Ice Cream — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

This creamy, dreamy, basically mind-blowing ice cream is vegan. It only requires three ingredients (four if you insist on counting the salt) and no cooking. I wouldn't believe it myself if I had been there for the failed recipes that finally led to this triumphant one.

All ice creams require a correct ratio of fat to liquid in order to freeze into tiny crystals that are still soft, pliable, and, most importantly, creamy. Many vegan ice creams use coconut milk to add fat and flavor to non-dairy milks to achieve that creamy result. Here, cashew butter turns the non-dairy milk of your choice into a rich, buttery ice cream. Sweetened with maple syrup to keep it vegan, the resulting ice cream tastes like cashew meets caramel in one smooth, cooling scoop. Here's how to make this cashew ice cream at home.

READ MORE »

Recipe: Sausage and Greens Breakfast Casserole — Quick and Easy Breakfast Recipes

(Image credit: Christine Gallary)

When you want an egg dish to feed a crowd or make enough breakfast for the week, breakfast casseroles are just the ticket. Eggs hold together whatever ingredients you want to put in the baking dish, and in this case it's a filling combination of frozen diced potatoes, savory sausage, a whole bag of baby spinach, and, of course, a few handfuls of shredded cheese. This casserole is a bit like a diner omelette and breakfast potatoes all in one dish, and it's nice to start the day knowing you've already had a serving of greens!

READ MORE »

How To Make the Best Homemade Chocolate Ice Cream — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

Good chocolate ice cream has contrasting allure. It's rich, cool, and creamy with dark roasted flavors only cocoa can impart. This chocolate ice cream is for the real die-hard chocolate-lovers in the group. It's sweet and malty, with the tiniest bitter tones to balance that sweetness. Almost right in the middle between dark chocolate and milk, it's the kind of chocolate ice cream that doesn't leave you wishing there was more chocolate in the mix or less.

After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I've tried yet. For starters, this ice cream's base doesn't require tempering eggs with hot cream, so it's easier to make. It has not one but three types of chocolate, and it doesn't freeze up impossibly hard to scoop, thanks to a secret ingredient.

READ MORE »

Recipe: The Easiest Cheese and Vegetable Frittata — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

If I had a summer cooking motto it might be "frittatas forever" because frittatas are the real sweethearts of the kitchen. You always have the main ingredient — eggs — on hand, you can throw any vegetables and cheese you want into frittatas, and they cook up in a flash to be served hot and bubbly from the oven or at room temp with good bread and a salad.

This one is particularly great at using up all those farmers market vegetables that you bought with the best of intentions. Frittatas forgive you for forgetting about basil and onions in the fridge and welcome your half a bell pepper and zucchini (that's going soft) with enthusiasm, all while helping you make a summer supper that can do double duty as breakfast or lunch too. Here's the magic formula to this fridge-clearing wunderkind.

READ MORE »

How To Use KitchenAid Ice Cream Makers — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn't know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.

While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It's only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.

READ MORE »

Recipe: No-Chop Cold Veggie Noodle Bowls with Soy Lime Vinaigrette — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

There are two summer supper situations where you'll want to know this summer-sauté-meets-noodle-bowl method by heart. The first are those muggy evenings where after a long day outside you're ravenous, but the idea of chopping anything seems arduous. It's too hot to cook, you think, but you've also got a fridge full of vegetables and an empty belly. You could probably muster up cooking, as long as you didn't have to chop anything.

Likewise, you may find yourself in a friend's summer cabin or in a high-traffic vacation rental in which the knives have all but disappeared. There's a paring knife with a broken handle that you'd rather not use, but there is a decent peeler. That means you can pull off this hat-trick of a summer supper in that situation as well.

This summer sauté served over rice noodles is everything you'll crave in a cold noodle bowl: vegetables quickly cooked with plenty of bite left in them and one of the best soy vinaigrettes I know.

Here's the summer sauté that doesn't require a knife, only requires a teensy bit of cooking, and has enough variables that you can make it over and over again all summer long.

READ MORE »

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.