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No Cook Pickled Vegetables 🌱 by Connor.cooks
New scene today! Eating my delicious pickled veg in the garden on my rubbermaid chair circa 1990’s. Thank you @connor.cooks for teaching me such a simple way to pickle vegetables- a no cook, no fuss method. Below is Connor’s method- I just added some spices. They are so delicious and are only going to get better in time.
I paired it with roast chicken for dinner with some buttery Armenian Pilaf. It was heavenly. The contrast of spicy jalapeños against buttery rice and greased up chicken is a match made in heaven. It’s all about the contrast. 😋
.No Cook Pickled Vegetables
.
Serves 2-4 as appetizers
.Ingredients:
—2 carrots, sliced on diagonal
—3 green onions, sliced
—1 garlic clove, minced
—1 jalapeño, sliced on diagonal
—¼ red onion, sliced thin
—Sprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each)
—1 bay leaf
—½ cup white wine vinegar
—½ cup water
—1/2 Tbsp sugar
—2 tsp. salt
.Directions:
Mix all together in a bowl. Eat right away or let sit a couple hours in the fridge. It can keep a couple weeks in the fridge. It’s so good for you. Serve as an appetizer. They are also great with meals that have fat or grease to them like tacos, burritos, steaks, cheesy or creamy dishes. Perfect flavor contrast. .
Thank you @connor.cooks I think now i’ll be pickling a lot more!
.
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Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Egg Hole Sandwich with FoodbyJoseph | Kid-Friendly Breakfasts
Egg Hole Sandwich aka Eggs in a Basket or I call Eggs in a Rhodie 🍳🍞 Fun food for the family.
I grew up making these little egg toasts for my family and I was so happy Joseph asked to do these on the show! Thank you @foodbyjoseph
.
All you need is a jar or cookie cutter to cut a hole in a piece of bread and then crack your egg in the hole and fry with a good amount of butter for a great toast. Flip once and cook egg to your liking. Top with whatever you like!
.
Joseph showed a great way to use the little extra piece of bread you cut out…. make a taco with it! So this is two breakfasts in one. It always makes me smile to make these and think of childhood days. Enjoy this simple way to change up your breakfast. Your kids will love it.
.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Beginners Guide to Fermentation 🌱 w/Danielle
Today Danielle at @edithandherbert taught me the ancient art of preserving food, or fermentation. It was so much easier than I expected. Just two ingredients- salt and a vegetable (add spices if you like).
We both did cabbage today. In a few simple steps we put it in the jar and now we wait 10 days for the magic to happen.
Danielle has been doing this process for years and I was so happy to learn from all her experience. The key to fermentation is covering all vegetables in the brine, or salt water.
.
When reading about fermentation I was surprised to learn that this is the way people ate vegetables for the better part of human history. Refrigeration is a fairly new invention in the span of human history. So there is something very primal and grounding in taking on this fermentation project, especially now.You start it and then kind of let nature do it’s work. It’s a great lesson in patience.
.
Danielle also shared that many cultures that eat meat pair it with fermented vegetables to aid in the digestion and breakdown of meat. It is something the US should adapt more for these health benefits.
.
Fermented products also contain amazing probiotics for your gut and a healthy gut is the key to life. So I feel this is the first of my many fermented products. .
.
If all goes well, I’d love to learn how to ferment and pickle other vegetables with Danielle who has all these jars of fermented foods in her home.
.
Thank you Danielle for this amazing lesson today! @edithandherbert .Beginners Guide to Fermentation
- ½ cabbage
- 1-2 Tbsp. fine salt
- spices if desires (caraway seed, Korean spice, etc.)
- mason jar
- coffee filter or cheese cloth
- spoon
- large bowl
Before beginning, make sure everything is super clean, including your hands. This prevents bacteria or mold from growing.
Slice cabbage very thinly, then place in a large bowl. Sprinkle on salt and massage cabbage thoroughly for 10 minutes. A lot of water will be released from the cabbage creating a natural brine (salt water) to preserve it. After 10 minutes of massaging, add spices if using. Mix in well.
Then, place massaged cabbage in jar and smash down as much as you can. You want all cabbage pieces submerged in the water, Place a weight on top if you need to (I used a shot glass).
Then, cover jar with a coffee filter or cheesecloth and screw on the lid tight.
Keep in a cool, dark spot for 7-10 days. Every couple days, make sure to check and see that all cabbage is submerged. If not, push down cabbage into the liquid and put weight on it. Bubbles will form- that’s the fermentation happening!
After 7-10 days, taste and use immediately or keep in fridge for a couple weeks at most. Enjoy.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
No Cook Pickled Vegetables 🌱 by Connor.cooks
New scene today! Eating my delicious pickled veg in the garden on my rubbermaid chair circa 1990’s. Thank you @connor.cooks for teaching me such a simple way to pickle vegetables- a no cook, no fuss method. Below is Connor’s method- I just added some spices. They are so delicious and are only going to get better in time.
I paired it with roast chicken for dinner with some buttery Armenian Pilaf. It was heavenly. The contrast of spicy jalapeños against buttery rice and greased up chicken is a match made in heaven. It’s all about the contrast. 😋
.No Cook Pickled Vegetables
.
Serves 2-4 as appetizers
.Ingredients:
—2 carrots, sliced on diagonal
—3 green onions, sliced
—1 garlic clove, minced
—1 jalapeño, sliced on diagonal
—¼ red onion, sliced thin
—Sprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each)
—1 bay leaf
—½ cup white wine vinegar
—½ cup water
—1/2 Tbsp sugar
—2 tsp. salt
.Directions:
Mix all together in a bowl. Eat right away or let sit a couple hours in the fridge. It can keep a couple weeks in the fridge. It’s so good for you. Serve as an appetizer. They are also great with meals that have fat or grease to them like tacos, burritos, steaks, cheesy or creamy dishes. Perfect flavor contrast. .
Thank you @connor.cooks I think now i’ll be pickling a lot more!.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Egg Hole Sandwich with FoodbyJoseph | Kid-Friendly Breakfasts
Egg Hole Sandwich aka Eggs in a Basket or I call Eggs in a Rhodie 🍳🍞 Fun food for the family.
I grew up making these little egg toasts for my family and I was so happy Joseph asked to do these on the show! Thank you @foodbyjoseph
.
All you need is a jar or cookie cutter to cut a hole in a piece of bread and then crack your egg in the hole and fry with a good amount of butter for a great toast. Flip once and cook egg to your liking. Top with whatever you like!
.
Joseph showed a great way to use the little extra piece of bread you cut out…. make a taco with it! So this is two breakfasts in one. It always makes me smile to make these and think of childhood days. Enjoy this simple way to change up your breakfast. Your kids will love it.
.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Beginners Guide to Fermentation 🌱 w/Danielle
Today Danielle at @edithandherbert taught me the ancient art of preserving food, or fermentation. It was so much easier than I expected. Just two ingredients- salt and a vegetable (add spices if you like).
We both did cabbage today. In a few simple steps we put it in the jar and now we wait 10 days for the magic to happen.
Danielle has been doing this process for years and I was so happy to learn from all her experience. The key to fermentation is covering all vegetables in the brine, or salt water.
.
When reading about fermentation I was surprised to learn that this is the way people ate vegetables for the better part of human history. Refrigeration is a fairly new invention in the span of human history. So there is something very primal and grounding in taking on this fermentation project, especially now.You start it and then kind of let nature do it’s work. It’s a great lesson in patience.
.
Danielle also shared that many cultures that eat meat pair it with fermented vegetables to aid in the digestion and breakdown of meat. It is something the US should adapt more for these health benefits.
.
Fermented products also contain amazing probiotics for your gut and a healthy gut is the key to life. So I feel this is the first of my many fermented products. .
.
If all goes well, I’d love to learn how to ferment and pickle other vegetables with Danielle who has all these jars of fermented foods in her home.
.
Thank you Danielle for this amazing lesson today! @edithandherbert .Beginners Guide to Fermentation
- ½ cabbage
- 1-2 Tbsp. fine salt
- spices if desires (caraway seed, Korean spice, etc.)
- mason jar
- coffee filter or cheese cloth
- spoon
- large bowl
Before beginning, make sure everything is super clean, including your hands. This prevents bacteria or mold from growing.
Slice cabbage very thinly, then place in a large bowl. Sprinkle on salt and massage cabbage thoroughly for 10 minutes. A lot of water will be released from the cabbage creating a natural brine (salt water) to preserve it. After 10 minutes of massaging, add spices if using. Mix in well.
Then, place massaged cabbage in jar and smash down as much as you can. You want all cabbage pieces submerged in the water, Place a weight on top if you need to (I used a shot glass).
Then, cover jar with a coffee filter or cheesecloth and screw on the lid tight.
Keep in a cool, dark spot for 7-10 days. Every couple days, make sure to check and see that all cabbage is submerged. If not, push down cabbage into the liquid and put weight on it. Bubbles will form- that’s the fermentation happening!
After 7-10 days, taste and use immediately or keep in fridge for a couple weeks at most. Enjoy.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Grandma’s Armenian Tabuli Recipe 🌱 | Naturally Plant-based Recipes
This is my grandmas recipe for Armenian Tabuli. (There was no such thing as too much lemon for my grandma and many Armenians feel the same) We used the same bowl when we made it together so this is a special one to me! My mom gave me this beautiful apron from Armenia that I had to debut in this photo. My mom requested this recipe which was a perfect way to celebrate Mother’s Day and grandma too. 🥰😍
.
It’s a very healthy, naturally vegan dish full of fresh herbs and vegetables. It’s perfect as a side dish to any grilled foods or can serve as a hearty meal on its own. It’s traditionally made from bulgar- a healthy whole grain typical in Armenia. But many people use quinoa now for a gluten-free alternative. The best part about using bulgar- no cooking required. Just soak the grain 20-30 minutes and it blooms and is ready to eat. This is a dish that gets better as it sits in the fridge to marinate and keeps a few days to a week.
.
From my kitchen to yours, the recipe is full of a lot of love. It’s my gift to you!
.Grandma’s Armenian Tabuli
Ingredients:
* 1 cup fine or small bulgur wheat**
* 2-3 cups water
* 1 cup finely chopped green onions
* 1 cup finely chopped mint
* 1 cup finely chopped parsley
* ⅓ cup extra virgin olive oil
* 2-3 lemons
* 2-3 tomatoes, finely diced (optional)
* ½-1 cucumber finely diced (optional)
* ½-1 teaspoon salt
* freshly cracked pepper**You may need to go to a health food store or Middle Eastern specialty market to find this. You can alternatively use brown rice, barley, or quinoa and cool it down before mixing with the salad ingredients.
Directions:
1. Add 1 cup fine bulgur into a large serving bowl. Add water until bulgur is just covered. Let sit for 30 minutes until almost all water is absorbed. If water is not all absorbed after 30 minutes, drain by holding paper towel over bowl tightly and drain. If all water is absorbed before 30 minutes, add more water to keep bulgur moist.
2. While bulgur is soaking, chop all herbs and vegetables. Mix the olive oil and lemon juice. Add more lemon juice if desired.
3. When bulgur is ready, add herbs. Salt to taste.
soaking the bulgar in water 
mix it up! 
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
How To Make Herb-Infused Oil for Cooking 🌱 by Danielle | Edith & Herbert
Today- Culinary Infused Oils with herb expert, Danielle at @edithandherbert
Danielle is a wealth of knowledge on herbs, their medicinal and beneficial properties. Today, she showed us two ways to infuse oil, a double-boiler method and a “warm infusion” method.
Danielle did a sweet one with lavender and vanilla she will put in her yogurt. I went the savoury route with rosemary, oregano and chili flakes. I used it for dipping tonight with some tomatoes for a quick bruschetta and it was heavenly.
My favorite part was the step of setting “positive intentions” while making the infusions. Danielle knows the infusions’ beneficial properties can open up even more by setting good intentions and engaging in a grateful attitude.
I know infusing oils can be a scare to some people who are concerned about bacteria. The most important thing to keep in mind is to keep any moisture out of your oil. This means not using and fresh herbs or things like garlic, unless they are dried.
Using dried herbs make it easy to do quick infusions. Below is a quick guide on how to do two infusions: double-boiler and warm infusion. See a link to a Google Doc Culinary Infused Oils by Danielle for particular herb benefits and more information.
Here’s what you’ll need:
- A cooking oil- olive, avocado, or coconut oil
- Dried herbs-
- thyme, chili/cayenne, garlic (fresh or dried), sage, rosemary, basil, oregano, lavender
- Sterilized canning jars, wax paper/parchment paper, double boiler, bag for slow/ folk infusion
Double-boiler method:
The first infusion we did, we heated oil with dried herbs over a double-boiler gently for 30 minutes. Then, strained it into a sterilized glass jar. The oil will last the same shelf life of the expiration date of the oil you used.
Warm Infusion method:
The second method takes longer but gets a more intense infusion. It could take 2-6 weeks. It is the “warm infusion”. Not to be confused with using any heat.
What we did for the warm infusion was put dried herbs in a sterilized jar and covered it with olive oil. We used wax or parchment paper to cover the lid so the oil wouldn’t have contact with the lid.
Then, you store the jar in a cool dark spot, away from the light. Every day or so, you turn the jar, making positive intentions and do this for 2-6 weeks or the flavor is to your liking. That’s about it!
Summary
I love having the control to create my own oils and make it that special addition to my soups or salads. When I get my hands on vanilla beans and lavender, I’ll have to try the sweet infused oil.
Danielle used the warm infusion method for her vanilla-lavender oil, so it will take some weeks before we know how it came out.
I’ll come back and update this post when we know. 🙂
Please check out this comprehensive Google Doc that Danielle made that will answer ALL your herb and oil questions. Culinary Infused Oils.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Best Buttermilk Waffle Recipe | All-American Recipes
Happy Mother’s Day! 💐👩👧Buttermilk Waffles.This was my mom’s request so had to make them. This is my go-to waffle recipe I’ll share with you- since it’s not really mine! If you don’t have buttermilk not to worry you can make it in a few minutes with some milk and lemon juice or white wine vinegar.It’s the first secret to making the softest, tastiest waffles. The second secret is whipping the egg whites. This does take a few extra steps but it’s worth it. I also use 3 bowls for the best result. Special occasion kind of food 🙂.
Best Buttermilk Waffles (@allclad recipe)
Serves 8-10
Ingredients
—3 eggs, separated
—1 ¾ cups (430ml) buttermilk (or milk with 2 T lemon juice or vinegar mixed in)
—8 Tbsp (125g) or 1 stick unsalted butter, melted
—½ tsp. Vanilla extract
—1 ¾ cups (280g) all-purpose flour
—1 ½ tsp. Baking powder
—1 tsp. Baking soda
—½ tsp salt
—⅓ cup (90g) sugar
—Maple syrup, fruit, or jam for servingDirections
1. First make buttermilk in measuring cup if needed. Set aside a few minutes.
2. In one bowl mix all the dry ingredients with a whisk to distribute evenly.
3. In bowl #2 mix the melted butter, 1/2 tsp. vanilla, 3 egg yolks and the 1 3/4 cups buttermilk. Put the egg whites in bowl #3.
4. Then pour the egg yolk mixture into the dry ingredients and whisk briefly. They are:
—1 ¾ cups (280g) all-purpose flour,
—1 ½ tsp. Baking powder
—1 tsp. Baking soda
—½ tsp salt
—⅓ cup (90g) sugar5. Whip the egg whites in the separate bowl with an electric mixture or by hand. When they are stiff and won’t tip out the bowl, add them gently to the other mix. Be gentle and fold in egg whites as to not deflate the beautiful puffs of air you created.
6. Add blueberries or chocolate chips at this point if you want.
7. Spoon about ⅓ cup of batter into your waffle maker and cook for a couple minute or until edges start to crisp up. Keep warm in an oven at 200 F. But they are best served immediately. You can also reheat them by putting them back into the waffle maker briefly. It makes them crispy which I like.
8. Top with fruit, maple syrup, butter or powdered sugar or what your mother desires.
waffle maker I’m happy with 
keep warm in toaster oven 
Make raspberry sauce with ¼ raspberries and 2 spoons vanilla sugar. cook couple minutes. 
original recipe that came with the waffle maker 
This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Best Buttermilk Waffle Recipe | All-American Recipes
Happy Mother’s Day! 💐👩👧Buttermilk Waffles.This was my mom’s request so had to make them. This is my go-to waffle recipe I’ll share with you- since it’s not really mine! If you don’t have buttermilk not to worry you can make it in a few minutes with some milk and lemon juice or white wine vinegar.It’s the first secret to making the softest, tastiest waffles. The second secret is whipping the egg whites. This does take a few extra steps but it’s worth it. I also use 3 bowls for the best result. Special occasion kind of food 🙂.
Best Buttermilk Waffles (@allclad recipe)
Serves 8-10
Ingredients
—3 eggs, separated
—1 ¾ cups (430ml) buttermilk (or milk with 2 T lemon juice or vinegar mixed in)
—8 Tbsp (125g) or 1 stick unsalted butter, melted
—½ tsp. Vanilla extract
—1 ¾ cups (280g) all-purpose flour
—1 ½ tsp. Baking powder
—1 tsp. Baking soda
—½ tsp salt
—⅓ cup (90g) sugar
—Maple syrup, fruit, or jam for servingDirections
1. First make buttermilk in measuring cup if needed. Set aside a few minutes.
2. In one bowl mix all the dry ingredients with a whisk to distribute evenly.
3. In bowl #2 mix the melted butter, 1/2 tsp. vanilla, 3 egg yolks and the 1 3/4 cups buttermilk. Put the egg whites in bowl #3.
4. Then pour the egg yolk mixture into the dry ingredients and whisk briefly. They are:
—1 ¾ cups (280g) all-purpose flour,
—1 ½ tsp. Baking powder
—1 tsp. Baking soda
—½ tsp salt
—⅓ cup (90g) sugar5. Whip the egg whites in the separate bowl with an electric mixture or by hand. When they are stiff and won’t tip out the bowl, add them gently to the other mix. Be gentle and fold in egg whites as to not deflate the beautiful puffs of air you created.
6. Add blueberries or chocolate chips at this point if you want.
7. Spoon about ⅓ cup of batter into your waffle maker and cook for a couple minute or until edges start to crisp up. Keep warm in an oven at 200 F. But they are best served immediately. You can also reheat them by putting them back into the waffle maker briefly. It makes them crispy which I like.
8. Top with fruit, maple syrup, butter or powdered sugar or what your mother desires.
waffle maker I’m happy with keep warm in toaster oven Make raspberry sauce with ¼ raspberries and 2 spoons vanilla sugar. cook couple minutes. original recipe that came with the waffle maker This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
