There are so many recipes for roasts that simply say, “season the meat with salt” before cooking. But exactly how much salt? Too little, and the meat is bland. Too much, and you’ve ruined a huge chunk of meat. But more often than not, home cooks are left on their own to figure out how much salt to sprinkle on top.
Salt roasting is a technique that takes off all the pressure of correctly seasoning meat before you cook it. It also helps keep meat tender and juicy, which is especially helpful when cooking meat that can dry out easily, like lamb. As long as you’re willing to go through a lot of salt to make it happen, you’re guaranteed a highly flavorful, juicy leg of lamb.
Chicken vindaloo is an Indian dish that can also be beef, lamb or pork vindaloo, depending what you’re in the mood for. It’s a dish known for being very spicy, but it doesn’t have to be if you make it at home. You can even skip the hot peppers entirely and still have an extremely flavorful dish from the ample amount of onions, ginger, garlic and spices.
The complex flavors in this dish belie the simple preparation and short cooking time. Just blend the spices, marinate, sauté and then simmer for 25 minutes. You’re likely to already have many of the spices in your pantry – cumin, coriander, turmeric, cinnamon – and some versions of chicken vindaloo also add cloves, cardamom, mustard seeds or paprika.
In this Primal version of Filipino chicken adobo adapted for a slow cooker, coconut aminos take the place of soy sauce. The result is a wheat-free, soy free meal that still has the authentic sweet, salty and slightly tart flavor that makes chicken adobo so good.
While coconut aminos don’t taste exactly like soy sauce, the differences in flavor are harder to detect the longer coconut aminos are cooked. Braising or simmering meat in a sauce laced with coconut aminos adds umami flavor to the dish. The coconut aminos also add a hint of natural sweetness. By the end of the cooking process, the sweet, salty and umami flavors are in perfect balance.
Whether it’s a treat for your kids or a way to satisfy your own craving for retro dessert, making homemade jello is a fun experiment. The recipe couldn’t be easier – add 1 tablespoon of unflavored, powdered gelatin to 1 cup cold liquid then stir in 1/3 cup boiling water and chill until firm. The experimental part comes in when we start talking about flavor.
One hundred percent fruit juice is the easiest option to use as a cold liquid, and offers plenty of different flavors, but watch out for the sugar. Get a little experimental by blending in tea to cut down on the sugar level. Herbal teas can add intriguing, and kid friendly, flavor. Or, you can get really experimental and blend up some beets and berries until you have a slightly sweet, bright-hued juice full of antioxidants, folate, vitamin C, and potassium and turn that into homemade jello.
Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be stabbed with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.
The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but they’re also really delicious made with ground bison. The small size of Swedish meatballs means they don’t need to be cooked long, which is perfect for bison, a type of meat that is most tender and juicy when served medium rare.
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