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Saviolo

Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 2,889

Journal Archives

Fiesta Corn with Zucchini recipe

It's deep in the heart of fresh vegetable season here in Ontario, so we wanted to use some for our channel. I got to a local farmer's market every Thursday (it has mandatory masks and distancing measures!) and get whatever's fresh and amazing. We've got a chest freezer full of frozen Ontario strawberries, peaches, and blueberries so we can use them all winter. But! There are also some amazing fresh veggies, so this week we did a simple side dish of fiesta corn with some gorgeous fresh zucchini.

Of course it's super easy to change the flavour profile and add whatever is fresh in your neighbourhood. We like to toss in fresh tomato to this sometimes, and fresh okra works really well. You could also use either quartered or chiffonade brussel sprouts and it would turn out very well.

Homemade Oat Milk Recipe

So, recently, one of the big oat milk providers, Oatly, made the news because a bunch of consumers weren't happy that one of the equity firms that funds the Oatly brand were also funding deforestation in the Amazon. We wanted to find out how easy it was to make your own oat milk at home and as it turns out: Very easy! Also, this recipe is completely vegan.

This is a very basic and bare-bones recipe. No special flavourings added or anything, this is just the very bare recipe for oat milk. It's super easy, though you do need some specialized equipment in the form of nut milk bags in order to strain the oat slurry once you've blended it. There are some other methods as well, some involve rinsing and adding fresh water, some involve soaking, but we've found that this process works just fine. It's also super easy to customize, and if you'd like to add flavours, you can definitely do that. Do you want pumpkin spice oat milk? Easy! Just burr it up with the oats. Easy to add maple, chai spices, even cocoa powder.

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Homemade Concentrated Soup Base (plus chicken noodle soup) Recipe

Soup season is coming up! Temperatures are dropping and everyone wants that warm comfort food. This week we're doing what is essentially a homemade soup base concentrate that you can turn into lots of different kinds of soup. It's got all the same basic recipes of any other soup base (with the addition of leek and potato), and comes out quite thick. To make it into soup, all you need to do is add more stock and whatever ingredients to want to go in that wouldn't freeze well. So, we added roasted chicken, tomato, and zucchini.

It's very much an easy plug-and-play recipe. You can just toss whatever ingredients you want in to fit your flavour profile. The concentrate stores very well, and you can freeze it to keep it fresher longer. It's not an ideal soup base for cream soups, but it is very versatile.

Classic Creme Caramel Recipe

A couple months back we did a kind of caker cheater flan recipe that uses condensed milk and evaporated milk. It's super easy and comes out tasty, but the final result is a little firmer and springier. This week we did the classic creme caramel, based on the Julia Child method. We've also scaled it down (as we've been doing with a bunch of our recipes) so that if you don't have an army to feed and you just want a few servings, these recipes will work. This one comfortably made 3 servings.

We did, however, still cheat on the caramel. The difficulty for us with the caramel is that we no longer have a gas range in our new place. Because we're on an electric stove with the coils, the heat is not super even in the pot, and it makes caramel making a lot trickier, and leads to a lot of crystallized sugar! When one side is getting heated faster than the other, it's far more likely that you're going to end up with a hard crystallized mess in your pot. So, we did this cheat where we mixed golden corn syrup with a bit of molasses for the caramel, and it worked extremely well.

Homemade Ketchup Recipe

So, we went a little basic this week! It's fresh fruit and veggie season here in Ontario, so we went to the farmers market and got some great fresh produce including some (mostly ripe) field tomatoes. Lots of flavour, and really great looking too. When you have too many tomatoes, there are lots of ways you can store them over the winter such as tomato sauce, canned tomatoes, or by making your own ketchup!

I'll be honest, we don't eat a lot of ketchup (because the store bought stuff is boring!) but this stuff has so much flavour that it's much more interesting to eat on things. Store bought ketchup tends to be just a bit to sweet and vinegary for us, but this method allows for lots more flavour in the final product. Another way to do this is to heat up the whole spices in the vinegar to make a sort of tea before adding it, but this method works for us and provides a bit more depth of flavour. You can also much more easily control the sugar when you make it at home.

If you use the USDA safe home canning method as we did here, this product is shelf stable and doesn't need to be refrigerated until after you've opened it.

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