I love love, love chicken on my barbecue. I won’t have a barbecue without it (or without ribs, but that’s another story). One of my all-time favorite chicken barbecue recipes is “Barbecued Chicken”. I can assure you that, when you serve it to your guests, they will praise you for your creativity. Let’s have a look at the recipes.
• Combine flour, paprika, salt, and pepper and mix well.
• Cover chicken in flour mixture.
• Coat baking pan with butter.
• Arrange chicken in pan, skin side down.
• Bake the chicken at 350°F for 30 minutes.
• Meanwhile, combine remaining ingredients in a saucepan and mix well.
• Bring the mixture to a boil and then simmer for 15 minutes.
• Remove the chicken from oven, and turn.
• Spoon sauce over chicken and bake for an additional 30 minutes.
You might think that your vacuum cleaner is made for all the cleaning tasks and there is no need to clean your vacuum regularly or take care of it but that is a serious misconception. At the end of the day, your vacuum cleaner is a machine and if you don’t take proper care of it, it will end up getting damaged or ruined. In case you’re looking to buy a new one, Homeguyd has written an in-depth guide on how to go about buying one.
You don’t have to go through a lot of effort to clean your vacuum, just perform a few basic cleaning tasks on it regularly and your vacuum cleaner will remain active and useful for a longer period of time.
Just follow the following steps to maintain your vacuum cleaner:
1. Replace the bag when it is full
Make sure that you replace your vacuum bag with a new one whenever the old one gets full. Remember to always insert a new bag of the correct size and type to avoid any mishaps later on.
2. Empty the bagless models’ bin
If you have a bagless vacuum, then you would need to empty the container where all the dust and debris is collected. Make sure you don’t wait for it to get full before emptying it as it will become harder to remove when it is full to the brim.
3. Ensure cleaning of the brush roll
A lot of debris gets caught up in the brush roll when cleaning a carpet which makes it important to clean your brush roll every once in a while. You can use your scissors or fingers to clean the brush roll.
4. Lubricate the bearings on the brush roll
You will need to check if the brush roll spins easily around the axle or not and if it doesn’t then it means that the bearings need to be cleaned and then lubricated. If this doesn’t work, then you need to replace the bearings.
5. Keep a check on the belts and replace if damaged
Make sure you replace the belts in every 6 months to 1 year to ensure that it remains taut. If you can remove the belt easily from the shaft, then it means that it is worn and loose and needs to be replaced.
6. Remove debris from air passage
Check if there is any debris or dirt stuck to the air passage or the brush roll housing and then remove it with the help of a dry cloth.
7. Replace the brush roll or filters
If you find that your brush roll or vacuum filters are damaged and cannot be fixed by a simple cleaning, then it is time you replace them with a newer version. If your filter is made out of plastic or foam, you can try cleaning it else you would need to get a replacement for it.
8. Determine clogs in the hose
Sometimes your vacuum cleaner might have problems while sucking up the debris, this could be due to the dirt jammed inside the hose. So, take a thin coat wire hanger and use it to remove the debris and free the flow of suction.
Over the past few months, our weekend morning coffee routine has slowly started to shift. While we are still devoted fans of foamy and super hot cafés au lait, on some mornings we started skipping them and making these iced coffees instead. While at first, I thought it was just a cause by the hot and humid weather I am not so sure anymore as the hot weather is definitely winding down and our iced coffee consumption seems to be picking up speed.
So I guess I should warn you, they are pretty addictive. On top of replacing our morning cafés au laits, they are also pretty quickly becoming one of my favorite mid-afternoon treats. At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.
At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.
Brew your espresso (we used the stovetop method) and let it cool for at least 10 minutes. Fill a mason 500ml jar (or a big mug) with ice cubes. Add the brown sugar, the espresso and the milk, mix well with a spoon.
Red lentils are the easiest of the lentils to cook, requiring only about 15 minutes in the saucepan. And this is the most simple soup to make use of those red lentils- it’s hearty, healthy, and delicious, brightened by the orange zest, which makes a bright counterpart to the earthy lentils. This recipe originally posted two years ago, during my first winter on Maui. I needed all the cozy I could get in the colorful, drafty house that I shared in Makawao.
1 tsp orange zest (optional but surprisingly delish)
pinch each cayenne, black pepper, caraway, and nutmeg
Add lentils and water to a saucepan. Bring to a boil, lower heat and cook until soft, about 15 minutes.
In a skillet, heat olive oil and saute the onion and garlic until browned (add the fresh ginger too, if using)- about 15 minutes. Add the cooked onions, garlic, broth, soymilk, miso, zest, and herbs & spices to the lentils and simmer for 10 minutes longer at very low heat. Serve with brown rice and steamed greens or maybe some nice garlic bread and sauteed veggies.
This recipe features hearty buckwheat or udon noodles, Asian style noodles that offer a nice change of pace from regular semolina pasts. Use whatever randomly mixed vegetables you might have around and drown it in this creamy sauce to make a fast, wholesome meal- something that I eat at least once a week as my favorite bowl food!
Noodles with Miso-Tahini Sauce
1 eight oz package soba or udon (pictured) noodles
2 Tablespoons peanut oil
½ cup sliced onion
4 fresh shitake mushrooms
1 cup sliced red cabbage
1 cup fresh spinach
1 cup shredded carrots
¼ cup tahini
2 Tablespoons fresh-squeezed lemon juice
2 Tablespoons miso
dash of honey
2 Tablespoons water (more to taste)
Cook the noodles according to instructions on package. Drain, rinse with cool water and set aside.
In a large skillet, heat peanut oil until hot, then add onions. Sauté until translucent.
Add mushrooms, peppers, and carrots to the pan. Cook for 5-10 more minutes. Add to cooked noodles.
Mix all dressing ingredients in a small bowl until very smooth and pourable. Add more water for taste. Pour over vegetables and noodles and toss to combine.
Yield: 2-4 servings noodles and about ½ cup dressing
*Some of you might have seen this post as Soba Noodles with Miso Tahini, but I changed it this morning when I realized that most of my posts from the past week didn’t have photos! This is the photo I have, but I had to change the name of the post to include udon noodles, which are pictured above*
Now that all the bloggers and readers of the world have had a chance to recover from their month of posting, I’ve come back with a delicious and warming soup that is easy to prepare. This is one of my favorite soups ever- sweet, creamy, and light, perfect for this time of year. This recipe was originally published two years ago, during my first winter on Maui. I was inspired by the chef at the small health food store where I worked for a short time. Featuring sweet Kabocha pumpkin, homegrown herbs, and vibrant red pepper, this soup is perfect for autumnal potlucks or any holiday feasts.
roasted red pepper and pumpkin soup
3 cups kabocha pumpkin, or other sweet squash, skinned and chopped
1 medium white potato, diced
1/2 cup shallots, sliced thinly
1/2 cup onions, sliced thinly
4 cloves garlic, chopped
2 medium red peppers, diced
2 tbsp olive oil
pinch salt, pepper, nutmeg, and cayenne
2 tbsp + 1 tsp honey or agave
a handful of fresh sage leaves (about 1/4 cup chopped), or 1 tsp dry rubbed sage
2 cups veg broth
1/4 cup soymilk (or other milk)
1-2 tsp sesame oil
Add pumpkin and potatoes to a large stockpot with enough water to cover and boil for about 15-20 minutes (see note below). When fork-tender, drain and set aside.
Add shallots, onions, garlic, and red pepper and place in a big bowl. Add the olive oil, salt, peppers, nutmeg, and 1 tsp honey and toss until veggies are well coated. Bake at 400 for 20 minutes, then remove from oven and add the rest of the honey/agave and sage. Toss again, and bake for another 5-10 minutes, until the sage is wilted. It should smell delicious just as is!
When the veggies are finished cooking (peppers and onions should be starting to blacken and sizzle), add to processor along with pumpkin and potatoes. Blend with broth until totally smooth, blending in batches if necessary. Return to the stockpot, add soymilk and sesame oil, then simmer over low heat for 10 minutes to let the flavors meld. Add more salt/pepper/cayenne to taste.
This soup keeps for a few days in the fridge, and is great over rice, with leftover lentils, or with greens for a very tasty quick lunch.
These enchiladas were a serious test of my patience. Usually, I am pretty good at throwing stuff together and having it taste great, but these enchiladas did not work the first, second, or third time I made them!Finally, on the fourth recipe rewrite, I got it down… which is good because the recipes had already been printed for cooking class! Mostly I was being picky because I wanted them to taste exactly the way I imagined they could taste, but it just was not happening. The sauce was too vinegary, too oniony; the tortillas were crappy; the vegetables were undercooked, and so forth. So, four trials later, I was able to share this wicked good version with my cooking class, my friends, and now you! Thank the enchilada goddess for smiling fortune upon me.
Fresh Vegetable Enchiladas
2 tbsp olive oil
1/2 cup red onion, diced
2 cloves garlic
1 fifteen oz can tomato sauce
½ cup vegetable broth
2 Tbsp balsamic vinegar
2 tsp each chili powder, oregano, and honey
1 tsp each coriander and cumin
1 cup finely chopped broccoli
1 cup finely chopped cauliflower
1 cup corn
½ cup diced red pepper
2 cups cooked black beans
½ cup whole milk yogurt
1½ cups shredded mozzarella or pepper jack cheese, divided
10 flour tortillas
Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add garlic, tomato sauce, broth, vinegar, spices, honey, and salt. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.
Add broccoli, cauliflower, corn and red pepper to a large skillet. Cook over medium-low heat for 10 minutes, stirring constantly. Set aside to cool slightly.
In a large bowl, combine the cooked vegetables, black beans, yogurt, 1 cup shredded cheese, and ½ cup red sauce.
Warm the tortillas slightly in the preheating oven, and dip into the red sauce. Spoon about ¼ cup of the veggie mixture into the tortilla, and roll, placing the open side down in a 9 x 13 pan. Roll all enchiladas, and then cover with remaining red sauce.
Bake for 20 minutes at 375; add remaining cheese to top and bake 5 minutes more. Let cool before serving.
Notes: The yield depends on what type and how many tortillas you use, of course. I used Rudi’s spelled tortillas (10 inches round), and could only fit 8 in my pan; the other two were baked in a small cake pan with equally good results. Also, the original recipe called for 1 cup red wine; I subbed broth and balsamic vinegar, but rock the vino if you have some on hand- it makes a really good sauce. BTW, this original recipe was shared by an old housemate of mine. She made these amazing creamy shitake mushroom enchiladas with this amazing red sauce. She got the recipe from the back of a shitake mushroom bag from Costco!
These are a perfect little party dish! These ‘pizzas’ are bite-sized, cute, and full of wholesome ingredients- and they will make even your most omnivorous friends happy. Note that the polenta needs to cool for a few hours in the fridge before cutting, so make the polenta before putting on your party dress. And if you want to skip the Kale Pesto, a traditional basil pesto or red sauce can be substituted.
Polenta Pizza with Kale Pesto
1½ cups vegetable broth
1 cup unsweetened non-dairy milk
1 cup polenta (course-ground cornmeal)
½ teaspoon each black pepper and dried basil
1 cup shredded Parmesan or Provolone cheese
½ cup toasted walnuts or pecans
½ cup sun-dried tomatoes, soaked
¼ cup extra virgin olive oil (more to taste)
1 clove garlic
4 cups chopped, packed kale, de-stemmed and washed
2 cups fresh basil, washed
salt and pepper to taste
To make the polenta pizza: bring broth and milk to a low boil in a medium saucepan. Add polenta, pepper, and basil. Simmer over very low heat for 5 minutes, stirring constantly. Turn off heat and let stand 10 minutes. Stir in cheese until melted completely.
Pour polenta into an 8×8 baking dish and spread evenly across the pan. Chill for one hour, or until firm.
Meanwhile, prepare the pesto: blend nuts, tomatoes, olive oil, garlic, and kale in a food processor until totally smooth. Add more oil (or water) if needed to achieve a smooth consistency.
When polenta is firm, slice into squares (or cut using cookie cutters!), and place on serving plate. Spread pesto on top. Toast in the oven to warm, or serve at room temperature.
This mushroom gravy is one of my favorite vegan comfort foods, perfect on simple mashed potatoes or poured over grilled seitan, tofu, or tempeh. It’s flavorful, creamy, and filling. I originally wrote about it here three years ago, presenting it as a perfect food to impress omnivores. Serve this at your holiday dinners or weekend feasts, omnivorous or otherwise.
In a small bowl, whisk together flour, cornstarch, water, and 1 Tablespoon olive oil until smooth. Set aside.
Add 2 Tablespoons olive oil to a large skillet and heat over medium heat. Add onion and garlic and cook for five minutes, stirring occasionally.
Add mushrooms to skillet and cook five more minutes, until mushrooms wilt and release water.
Reduce heat to low and add soymilk, soy sauce, and herbs to skillet. Stir to combine. Bring mixture to a simmer, then add flour mixture. Stir constantly, until gravy is thick and creamy. Remove from heat.
Gravy can be used as is or pureed for a smoother texture.