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Chipotle Chicken 

 Pressure cooking is the best way to get flavor out of meat in the shortest amount of time. I was feeling like something hardy and healthy so I created this dish to do just that, full of healthy vegetables and flavor from the bone in chicken and chipotle this recipe is one of my favorites. 

Ingredients: 

4 bone in chicken thighs with skin cut off 

1 bag of medium cut carrots 
1 bag of medium cut celery 
1 full cabbage 
1 ear of corn 
1/2 clove of garlic 
1 onion 
1 bottle of liquid chipotle 
2 cubes of chicken bouillon
1/2 cup of water 

Preparation: 

-Thoroughly clean chicken take off skin 
-marinate clean chicken w
-in a pressure cooker heat olive oil garlic shortly after add marinated chicken 
-when chicken is slightly cooked add veggies in pressure cooker 
-push veggies to the bottom and put chicken on top of veggies add the rest of the chipotle 
-add water 
-let ingredients sit in pressure cooker for 30 minutes (or longer if you like) 
-enjoy!

Chipotle Chicken

Pressure cooking is the best way to get flavor out of meat in the shortest amount of time. I was feeling like something hardy and healthy so I created this dish to do just that, full of healthy vegetables and flavor from the bone in chicken and chipotle this recipe is one of my favorites.

Ingredients:

4 bone in chicken thighs with skin cut off

1 bag of medium cut carrots
1 bag of medium cut celery
1 full cabbage
1 ear of corn
1/2 clove of garlic
1 onion
1 bottle of liquid chipotle
2 cubes of chicken bouillon
1/2 cup of water

Preparation:

-Thoroughly clean chicken take off skin
-marinate clean chicken w
-in a pressure cooker heat olive oil garlic shortly after add marinated chicken
-when chicken is slightly cooked add veggies in pressure cooker
-push veggies to the bottom and put chicken on top of veggies add the rest of the chipotle
-add water
-let ingredients sit in pressure cooker for 30 minutes (or longer if you like)
-enjoy!

beezlebubblez:

bittenlipsandblondetips:

unmutekurloz:

shelleyyadamss:

englishistheartofbullshit:

sweetassfoodstuffs:

handletheheat.com

WHAT THE FUCK IS THE CONTROL

Control is the ingredients before changing/adding anything.

SCIENCE.

No control is Crocker Corp. 


Shiiiiiiiit.

(via fyeahfoodrecipes)

hipsterfood:

Easy Almond Milk
We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!
Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.
What you’ll need:
almonds, about .5-1.5 cups depending on how much you want to make
water!
a blender
a mesh bag (like we used in our chai concentrate the other day)
a funnel
a large bowl, preferably with a spout
bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)
How to make it:
Pour the almonds into the large bowl, then cover with water. Leave them to soak for a couple of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)
*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)
This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)
If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.
Enjoy! :)

hipsterfood:

Easy Almond Milk

We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!

Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.

What you’ll need:

  • almonds, about .5-1.5 cups depending on how much you want to make
  • water!
  • a blender
  • a mesh bag (like we used in our chai concentrate the other day)
  • a funnel
  • a large bowl, preferably with a spout
  • bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)

How to make it:

  1. Pour the almonds into the large bowl, then cover with water. Leave them to soak for a couple of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
  2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
  3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
  4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
  5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)

*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)

This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)

If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.

Enjoy! :)

Breakfast Casserole with Chipotle Corn Salsa

Ingredients: 

8 eggs 
Spinach 
Country hash 
Trader joes Cowboy Caviar
Pillsberry crescent roll
Cilantro
Chipotle tabasco

Breakfast Casserole with Chipotle Corn Salsa

Ingredients: 8 eggs Spinach Country hash Trader joes Cowboy Caviar Pillsberry crescent roll Cilantro Chipotle tabasco
I la-la-love Mexican food! One of the biggest perk of living in southern California is the amazing Mexican food that is readily available, but unfortunately most Mexican dishes is mucho calories. I especially love Mexican rice, so I made my own healthier version; the dish was extremely flavorful and I will definitely be making it again. Enjoy! 

Ingredients:

2 cups of brown rice 
Tomato paste 
1 cube chicken flavor bouillon 
Chipotle peppers

Directions:
Boil brown rice, water and chicken bouillon cube. Put peppers in food processor with fresh tomatoes (optional). When the rice is 3/4 cooked add the tomato paste and chipotle peppers. When rice is fully cooked let it cool, then enjoy!

I la-la-love Mexican food! One of the biggest perk of living in southern California is the amazing Mexican food that is readily available, but unfortunately most Mexican dishes is mucho calories. I especially love Mexican rice, so I made my own healthier version; the dish was extremely flavorful and I will definitely be making it again. Enjoy!

Ingredients:

2 cups of brown rice
Tomato paste
1 cube chicken flavor bouillon
Chipotle peppers

Directions:

Boil brown rice, water and chicken bouillon cube. Put peppers in food processor with fresh tomatoes (optional). When the rice is 3/4 cooked add the tomato paste and chipotle peppers. When rice is fully cooked let it cool, then enjoy!
Grilled whitefish

Grilled whitefish

                               Panang Curry  
                   || Prep time: 10 minutes || Cooking time: 1 hour || 
Panang Curry is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds,garlic, shrimp paste and salt, and sometimes also shallots and peanuts. If you don’t have those ingredients you can buy pre-made panang curry paste at most Asian markets
Ingredients 
Chicken 
Thai basil
pre-sliced mushrooms
2 cans of coconut milk
1 red bell pepper 
1 bushel of cilantro
1/2 red onion diced
2 cups of chicken stock 
2 garlic cloves
1 diced shallot
1 teaspoon of peanut butter 
1 teaspoon of soy sauce 
2 lemons 
3 cups of brown rice cooked separately 
Preparation

Clean and cook brown rice ( or whatever carb you prefer) separately 
Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add garlic and shallots, add chicken, add onions, red peppers, and mushrooms
Once a majority of the chicken is cooked add 1 can of coconut milk then soon after, slowly add panang curry paste, add peanut butter if necessary add second can of coconut according to creamy preference 
Put a lid over the skillet on medium heat, and let all the ingredients cook together for at least 20 minutes. 
Add thai basil, squeeze fresh lemon and stir. Serve hot

                               Panang Curry  

                   || Prep time: 10 minutes || Cooking time: 1 hour || 

Panang Curry is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppersgalangallemongrasscoriander rootcoriander seedscumin seeds,garlicshrimp paste and salt, and sometimes also shallots and peanuts. If you don’t have those ingredients you can buy pre-made panang curry paste at most Asian markets

Ingredients 

  • Chicken 
  • Thai basil
  • pre-sliced mushrooms
  • 2 cans of coconut milk
  • 1 red bell pepper 
  • 1 bushel of cilantro
  • 1/2 red onion diced
  • 2 cups of chicken stock 
  • 2 garlic cloves
  • 1 diced shallot
  • 1 teaspoon of peanut butter 
  • 1 teaspoon of soy sauce 
  • 2 lemons 
  • 3 cups of brown rice cooked separately 

Preparation

  • Clean and cook brown rice ( or whatever carb you prefer) separately 
  • Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add garlic and shallots, add chicken, add onions, red peppers, and mushrooms
  • Once a majority of the chicken is cooked add 1 can of coconut milk then soon after, slowly add panang curry paste, add peanut butter if necessary add second can of coconut according to creamy preference 
  • Put a lid over the skillet on medium heat, and let all the ingredients cook together for at least 20 minutes. 
  • Add thai basil, squeeze fresh lemon and stir. Serve hot