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Vegan chickpea wraps with spiced walnut spread and grilled avocado recipe
A vegan version of stuffed tortilla wraps, with plenty of textured fillings CREDIT: LIANNA TARANTIN
Whitney Tingle
Danielle Duboise
6 APRIL 2019 • 7:00AMFollow
It takes no time at all to whip up a batch of warm, doughy chickpea wraps, and everyone can scoop and fill them to their heart’s content. As for toppings, anything goes, but we’re partial to a chilli-spiced walnut spread layered with grilled avocado. Avocado, especially when it hasn’t gone too ripe, chars really nicely, giving the whole dish a sultry, smoky flavour.
Prep time: 20 minutes | Cooking time: 10 minutes
SERVES Four
INGREDIENTS
For the spiced walnut spread
100g raw walnuts, soaked overnight and drained
1 tbsp nutritional yeast
1 tsp chilli powder
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked salt, or more to taste
Juice of ½ lime
For the grilled avocado salsa
2 large just-ripe avocados, halved and destoned
3 tbsp extra-virgin olive oil
150g cherry tomatoes, halved
25g coriander, chopped
Juice of lime, to taste
For the chickpea wraps
45g chickpea flour
¼ tsp baking powder
¼ tsp garlic powder
Extra-virgin olive oil or coconut oil, for frying
To serve
Pickled red onions
Coriander, to garnish
METHOD
In a blender or food processor, combine the walnut spread ingredients and pulse until you have a chunky mixture. Taste and add more salt, if desired. Set aside.
Place a griddle pan over a medium-high heat. Lightly coat the avocado halves with about one tablespoon of the oil. Place them cut-side down on the pan and cook until grill marks form, about two to five minutes. Remove from the heat. Carefully peel the avocados and slice the flesh into cubes.
In a large bowl, gently toss the grilled avocado with the tomatoes, coriander, the remaining two tablespoons of oil, lime juice and a little salt. Taste and adjust the seasoning with salt and/or lime juice, if desired. Set aside.
In a small bowl, whisk together the flour, baking powder, garlic powder, ¼ tsp of salt and 1/8 tsp of freshly ground black pepper. Add 240ml plus two tablespoons of water and whisk well until no lumps remain.
In a large pan, heat two tablespoons of oil over a medium heat. Dropping two tablespoons of batter at a time, create two to three small pancakes in the pan. Cook for one to two minutes, or until bubbles form in the batter and the edges have begun to brown. Flip and cook for one to two minutes more, until golden brown. Transfer the finished wraps to a plate lined with kitchen paper.
Repeat with the remaining batter, adding more oil to the pan between each batch. Serve warm with the walnut spread, avocado salsa, pickled red onions and coriander.
Recipe from Eat Clean, Play Dirty by Danielle Duboise and Whitney Tingle (Abrams, £21.99), available for £19.99 at books.telegraph.co.uk or call 0844 871 1514
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Vegan chickpea wraps with spiced walnut spread and grilled avocado recipe published first on https://turbogrill.us/
Smash Mouth’s Steve Harwell Spent the Weekend Grilling and Chilling with Guy Fieri
By Josiah HughesPublished Apr 01, 2019Remember two weekends ago, when Kid Rock teamed up with Donald Trumpfor a round of golf? Lightning has apparently struck twice, as this week another iconic alt-rocker was spotted hanging out with an extremely orange man. That’s right, Smash Mouth‘s Steve Harwell teamed up with Guy Fieri for some grilling and, one would hope, chilling.
Harwell and his brotha from anotha motha Fieri (sorry, that’s definitely exactly how they would both phrase it) dropped an instant classic on Twitter via the Smash Mouth account. It has no caption, because words could not convey how great of a time these Oakley bros are having. View image on Twitter
Smash Mouth
@smashmouth63.1K9:18 AM – Mar 31, 201917.6K people are talking about thisTwitter Ads info and privacy The internet has loved to joke that these two are the same dude since, well, the internet was invented, often throwing Insane Clown Posse’s Violent J into the mix for good measure. The reality is, however, that Guy and Steve are just good homies.
In fact, they’ve joined forces numerous times before. Smash Mouth posted a photo of the two hanging out back in January, and Eater points out that Fieri also contributed to the Smash Mouth cookbook Recipes from the Road. Hell, both Harwell and Fieri teamed up to eat a bunch of eggs together for an extremely internetty charity event.
Anyway, here at Exclaim! we’d like to wish Guy Fieri and Steve Harwell a happy Monday after what was surely a great weekend.
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Smash Mouth’s Steve Harwell Spent the Weekend Grilling and Chilling with Guy Fieri published first on https://turbogrill.us/
All the BBQ Cleaning Tips You Need to Get Your Grill Ready for Summer
A clean grill will make your food taste so much better.
By Carolyn Forte, Good Housekeeping InstituteApr 5, 2019
ALEXRATHSGETTY IMAGES
Cookout season is just a few short weeks away, and if your gas or charcoal grill is still covered with the remnants of last year’s cheeseburgers and Hawaiian chicken, now’s the perfect time to give it a refresh as part of your spring cleaning routine. These speedy tips from the Good Housekeeping Institute Cleaning Lab come from years of testing outdoor grills as well as the cleaners and tools you need to keep them working well (and your food tasting great).
Here are the three main steps:
Remove and clean the grates
Clean the grill’s interior
Clean the grill’s exterior
Step 1: How to clean BBQ grill grates
These are the workhorses of your cooker and because they come in direct contact with your food, they need to be clean. Start by removing the cool grates and wiping or brushing off as much of the big, loose debris as you can with a mesh or nylon scrub pad or a brush. In a sink or large bucket, mix up a sudsy solution of a grease-cutting dish liquid, like Dawn, and hot water and place the grates in to soak. If they don’t completely fit in, immerse one half, soak, then flip it over to get the other side. After soaking 15 to 30 minutes, put on some rubber gloves (like GH Seal holder, Playtex) and scrub the grates clean with a sturdy grill brush or scrubbing pad. Take extra care with porcelain grates, because you don’t want to damage them.
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If the grates are really dirty, soak them a second time to help soften and remove more gunk without expending extra elbow grease. Or, try the new Sienna Grilltastic Grill Steam Cleaning System. Fill this electric scrubber with water, plug it in and in seconds the combination of the dishwasher-safe stainless steel brush head and hot steam will be blasting grease from your grates. (It cleaned our GH Test Kitchen grill so well, our recipe testers asked if they could keep it.) Finally, rinse the grates well and let them dry.
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If scrubbing isn’t your thing, there’s Carbona’s 2-in-1 Oven Rack and Grill Cleaner. This kit contains a large zip-top bag and a 16 oz. bottle of cleaner. Simply place your grates in the bag, pour in the liquid, seal the bag and shake gently so the cleaner coats the racks. Let it sit (away from children and pets) eight hours, or even overnight. Afterward, remove the racks from the bag, lightly scrub away any stubborn residue and rinse them well. In our GH Institute Cleaning Lab tests, even grates from a charcoal smoker came out clean with virtually no effort, thanks to this product.
Step 2: How to clean the inside of a BBQ grill
With the grates removed, brush down the inside to clear out any loose particles that have collected in the bottom and around the sides. Scrape off any large peeling flakes of carbon and grease and if yours is a charcoal grill, empty the ash catcher. Don’t forget to clean the drip pan and grease cup in warm soapy waterand line them with aluminum foil so they’ll be easier to clean next time.
Step 3: How to clean the exterior of a BBQ grill
Mix up another bath of warm sudsy dish liquid and water and wipe down the exterior, handle, side trays and any bottom doors with a sponge or cloth or use a grease-cutting all-purpose cleaner, like Mr. Clean Clean Freak Deep Cleaning Mist.Mr. Clean Clean Freakwalmart.com$4.94SHOP NOW
In our GH tests, it cut grease on contact, plus it cleans stainless steel without streaking. Rinse and wipe dry. Finally, light the grill to make sure that none of the burner holes are clogged and all the gas lines and tubes are well connected and in good condition.
How to keep a BBQ grill clean all summer
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Go over the grates while they are still warm with a brush or pad or even a ball of aluminum foil to keep food residue from building up.
Regularly clean grates and outside surfaces with a spray like Parker & Bailey BBQ Cleaner & Degreaser. In GH Institute Cleaning Lab tests, it dissolved stuck-on messes better and faster than others we tried.
Keep wire brushes in good condition and replace them when worn so metal bristles don’t stick to the grates and get into your food.
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All the BBQ Cleaning Tips You Need to Get Your Grill Ready for Summer published first on https://turbogrill.us/
Your Favorite Foods and Cocktails
One burnt orange margarita coming right up.
Food and Drink By Joe Dziemianowicz
Austin-based food author Paula Disbrowe gets as fired up about the cooking method behind backyard grilling as she does about eating the results.
“You go to the trouble and effort of building this gorgeous fire and your steak’s done in nine minutes,” she tells RealClearLife. “I encourage people to make the most of the remaining heat.”
That means using it to give a smoky smooch of flavor to nuts, peppercorns, fruits, veggies, you name it, which can be savored at another meal.
That’s one of the tasty takeaways of her just-released book, Thank You for Smoking, which is designed for people who have a smoker or want to use their grill as one. Packed with recipes for meats, fish, poultry, vegetables, nuts, pantry staples and even cocktails (a recipe for a burnt orange margarita follows), it’s a companion of sorts to her Food52 Any Night Grilling.
Written back-to-back over about two years, the books required hundreds of hours of grilling in her backyard for research. “The alternative title to the new book was going to be ‘Smoke Gets In Her Eyes,’” says Disbrowe, whose passion for food and all of its infinite nuances was evident more than two decades ago when we were magazine colleagues.
Her latest head-over-heels love is “using smoke as a seasoning,” she says. “I was amazed with the results you could get in as little as 30 minutes.”
And while cooking over a “live fire provides its own smoky nuance,” as she notes, adding wood chips or chunks to hot coals “will generate a steady stream of smoke to perfume anything you’re cooking.”
Elevate pantry items with a hint of smoke. (Johnny Autry)
Distinct heat zones – direct, which is hot, and indirect, which is cooler – are a key to smoking. After grilling your juicy sirloin over direct heat, you can put pinto beans, cashews and quinoa, for instance, in an aluminum pan and smoke them in the cool area for about half an hour.
“Do a little bit of stirring,” says Disbrowe, “and watch for the color to darken a bit as they’re perfumed with smoke.” Store them in the pantry for later use.
The same method works for little pink peppercorns, which she adds to her dough for the crust of a berry galette for a hint of smoke. “In very little time,” she adds, “you have these elevated ingredients.”
Disbrowe’s favorite foods to smoke aren’t the usual suspects. They include:
Lentils – “The subtle smoky flavor takes a salad to a whole new level.”
Olives – Smoked along with their brine, they “will,” she vows, “make your dirty martini dreams come true.”
Nuts – “They’re the things that disappear faster than anything else,” she says.
Onions – They’re the stars of her savory tarts and marmalade.
Carrots – Whipped into a hummus-like spread, they’re “a slather of springtime.”
Actually those carrots are a hit every season – just like grilling. Some 70 percent of adults in the U.S. own a grill or a smoker, according to a 2017 survey. And Disbrowe, who’s married with two kids, ages 9 and 11, understands the wide appeal.
“It sounds corny but with when I started grilling it really changed the nature of our family dinner,” she tells RCL. “Instead of having my back to the kids when facing the stove, we are all outdoors interacting. We appreciate the Texas sky and the pecan trees.”
“Grilling is a very sensual method of cooking,” she adds. “It excites me. It calms me. It makes me happy.”
And she’s not just blowing smoke, as can be seen from her recipes, including one for a smoke-kissed cocktail reprinted from her new book.
Burnt Orange Margarita. (Johnny Autry)
BURNT ORANGE MARGARITA
Charred blood oranges and a spicy spirit make this margarita a force to be reckoned with. Alba Huerta, one of the South’s most talented mixologists and the owner of Julep in Houston, turned me on to Ancho Reyes, an ancho chile liqueur based on a 1927 recipe from Puebla, Mexico. The unique spirit adds a tingling heat to a traditional margarita (or any other tequila drink).
SERVES 1
2 blood oranges
Border Dust (recipe follows), to rim
1 ounce (30 ml) silver tequila
3⁄4 ounce (20 ml) Ancho Reyes
1 ounce (30 ml) Cointreau
1 ounce (30 ml) freshly squeezed lime juice
Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high.
When the coals are glowing red and covered with a fine gray ash, add your smoke source (chips, chunks, or log). Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
Halve 1 blood orange horizontally and grill it cut side down over direct heat until dark char marks appear, 2 to 3 minutes. Slice the other blood orange into 1⁄4-inch (6 mm) rounds and grill until charred on one side, about 1 minute. Place the Border Dust on a plate or shallow bowl. Juice the blood orange halves. Moisten the rim of a rocks glass and dip it into the Border Dust to coat. Combine the tequila, Ancho Reyes, Cointreau, 1 ounce (30 ml) juice from the charred blood orange, and the lime juice in a cocktail shaker filled with ice. Shake vigorously. Fill the salt-rimmed glass with ice and strain the margarita into the glass. Garnish with a 1⁄2 round of charred blood orange.
BORDER DUST
This blend of chile-tinged salt and sugar provides a kiss of heat for margaritas and palomas. While you can use any pure ground chile powder for this recipe, I prefer the bright, high-noon heat of red chiles (like ancho or arbol) and chipotle (made from dried and smoked jalapeños).
MAKES 1⁄2 CUP (100 G)
3 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground chipotle chile powder
1 tablespoon pure ground chile powder (such as ancho or arbol)
Combine the salt, sugar, and chile powders in a glass jar, cover, and store in a cool, dark place for up to 1 month. To use for a cocktail, place the Border Dust on a plate or shallow bowl. Moisten the glass rim with a lime wedge (or dip it in water), dip the rim in the Border Dust, and add your preferred beverage.
Recipe reprinted with permission from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.” All images Johnny Autry © 2019.
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RECIPE: Bacon BBQ Cheeseburger and Onion Rings
Learn the tricks to make colossal onion rings at home
Posted: 4:38 PM, March 28, 2019 Updated: 4:38 PM, March 28, 2019
HOUSTON – Chef Shannen Tune, winner of the Food Network contest “Chopped” had a popular food truck called Craft Burger. In December of last year, he opened a food stall in the new food hall Finn Hall, where people are still lining up for his savory gourmet burgers and colossal beer-battered onion rings.
He stopped by our studio to share one of his recipes and tips on how to cook the perfect burger and according to him, it’s all about sourcing fresh quality ingredients. He recommends:
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“Get your ground beef straight from the butcher not prepacked out of case. Use an all-natural product if possible, buy buns for your burgers from a bakery instead of commercial buns. Buy the freshest lettuce and vine-ripened tomatoes. Buy quality toppings, cheese from the deli, wild mushrooms and quality bacon,” said Tune, who also gave tips on grilling the burger.
“When grilling your burger make sure pan or grill is super-hot, only flip your burger once and don’t overcook it,” he suggested.
To see the complete interview, watch the video above.
Bacon BBQ Cheeseburger
Ingredients: • 1 all-natural Black Angus beef patty • 1 ounce craft sauce • 1 slice tomato • 1 slice American cheese • Spring mix • 0.5 ounce Killa seasoning • 1 slice brown sugar and chile-rubbed candied bacon • Fried onion straws • 1 ounce barbecue sauce • 1 brioche bun
Directions: Season patty with Killa seasoning and grill on both sides, grill bacon on both sides, add cheese to patty then bacon. While patty is cooking, toast the bun, add craft sauce, spring mix and tomato. Then, add cooked beef patty, top with onions straws and drizzle with barbecue sauce and serve.
Onion Rings • 2 large Texas sweet onions • 2 cups water • 16 ounces craft beer • 1/4 cups all-purpose flour • 2 tablespoons Killa seasoning
Directions: Cut sweet Texas onions in thirds, separate the rings Mix flour with beer, water and seasoning. It should be the consistency of pancake batter. Dip each ring in batter and place in hot oil. Hold it for 5 seconds and let it go. Fry onion rings to a crispy golden brown, about 4-5 minutes. Place in bowl and serve.
Recipe provided by: Chef Shannen Tune
Copyright 2019 by KPRC Click2Houston – All rights reserved.
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RECIPE: Bacon BBQ Cheeseburger and Onion Rings published first on https://turbogrill.us/
The Power of Doing Nothing Before you Cook!
The least amount of stress produced during cooking turns your meal into a great memory!
By Sara Fabian on Tuesday February 26th, 2019
Image: Andrii Podilnyk
What Happens When We Get Comfortable with ‘Wasting Time’?
Tension is who you think you should be. Relaxation is who you are. – Chinese proverb
We live in a world where time has become a scarce commodity, and most people are in a permanent hurry, yet we never seem to have enough time.
I was raised in Eastern Europe, holding a belief that doing nothing was a sign of weakness, a bad habit to be eradicated. Sleep, of course, was necessary, but sleeping too much was pure laziness. Life was something to be lived, not to be slept through. Working hard was a virtue, stopping to catch my breath was not. To me, living life used to mean being in action.
The Desire for More
Going through memories of my childhood, I can see my Mom always busy with something: cleaning the house, shopping for food, cooking several meals a day, taking care of the laundry and ironing. And, as if that wasn’t a full-time job in itself, she had a full-time job at a hospital. I don’t know how she did it and where she took her energy from, to be honest. Even today, when she is nearing her retirement, she thinks that keeping herself active most of the time comes along with personal strength.
Today’s modern society has transformed many of us into doers, performers, and overachievers. Always running somewhere, always busy to get more, and achieve more. Many of us have been conditioned to evaluate our human worth through how well we do in life (based on personal and professional goals, results and achievements), our possessions or job title on a business card. We often tend to want to do more and to get more, and tend to attach our happiness to a projected future: “One day, when I get that job, that house, that car, a spouse or some children, I will be happy.” In reality, the more we have, the more we want. We often call it a need for progress and evolution.
Modern society has transformed us into doers, performers, and overachievers.
That’s how I lived a high amount of my time. I spent 15 years of my life in the corporate world and used to define my worth through my social status and my profession. At the time, building a successful career meant the world to me. I can recall how I was keeping myself busy all the time, often stressed and always in a rush. I was working ten hours a day as a rule, plus weekends. I couldn’t sleep well, and I generally spent my weekend time recovering from stress through overeating. That felt exhausting. I was a perfectionist, and that used to give me a sense of pride; as if perfection were a strength or some sign of virtue.
How to be ok with Good Enough
One day, I collapsed. I often saw my colleagues leaving the office after the regular working hours, while I was doing overtime on a regular basis. I blamed myself for being less intelligent than my peers, thinking that my brain couldn’t handle my assignments at the same speed. In other words, I thought I was stupid. I had a chat with my manager about my workload, and that was transformational. I told him it felt too hard to handle. I will never forget that manager’s words: “Sara, I do appreciate your hard work, and I’m very pleased to have you on my team. However, I want you to know that I only expect you to run the daily business. I have never asked you for perfection. I’ve only asked for good enough.”
That was mind-blowing. For the first time, I came to understand that ‘good enough’ had never been part of my repertoire. I couldn’t define what that was. I wanted to do everything perfectly so no one could hurt me or blame anything on my performance. I was an overachiever, identifying my human worth through my professional accomplishments.
I was raising the bar so high that my body couldn’t cope with the expectations I had set for myself any longer. Nobody else was responsible for my situation, but me. So here’s what I learned from that experience.
Is busyness disconnecting us from our true nature?
The need for perfection is energy consuming, and it can be exhausting for both body and soul. If this sounds familiar to you, please know that you will never get rid of perfectionism until you learn how to be okay with good enough.
Progress Instead of Perfection
Today I aim for progress instead of perfection. I learned to embrace my mistakes as much-needed opportunities for growth. Whenever I fail at anything, that doesn’t make me a failure because I am not what I do. My job is part of life and not life itself. I am not my profession, no matter how much I might love it. Today I am a life coach, in the same way I am a wife, a daughter, a sister, or someone’s friend. I wear many hats, and so do you.
Many people complain about spending too many hours at work and not having enough time for themselves. But, once they retire, they get the time they’ve always wanted and don’t know what to do with it. It’s not surprising at all, knowing that one of the most common questions people ask when making new acquaintances is: “What do you do for a living?”
The Trap of Busyness
In reality, most of us need to work, and money is a much-needed instrument to survive. However, what is the cost we are paying for staying trapped in this busyness? What if we miss an essential part of our lives? What if we start disconnecting from our true nature?
Practices of being in stillness, like yoga or meditation, have become kind of special nowadays, something we need to learn instead of following a natural need for stopping because we tend to forget how to BE. I’ve been there myself in the past. It took me some years to get rid of the guilt for taking things slow or doing things I enjoy.
It is time to release ourselves from the ‘do it all’ mentality.
To understand that taking care of my own needs, including long sleep, was not selfish–that was a learned practice. Today I know that is a vital part of life–to listen to my body and recharge the batteries of my soul, to set healthy boundaries with the outer world and say no to things I don’t really want to do. To value my time as an asset, knowing that, once gone, it’s never coming back.
According to research, the people who live longest are located in Okinawa, Japan. I visited that place two years ago and wanted to learn more about their lifestyle. People there eat healthily and exercise. They don’t stress much and have a social life, despite their age. That’s what I also got to see during the years I lived in China and South Korea: people exercising, doing tai-chi or chi-gong, dancing or singing in the parks of Seoul or the big squares of Shanghai. They were keeping themselves active and spending quality time with like-minded people in their communities.
I came to realise I am not Superwoman, and that is okay. I stopped trying to accomplish a hundred more things in a day than anyone else, and I ceased comparing myself to others. My life is about me, and I don’t feel like I owe anyone an explanation or apology for the way I am choosing to live it. I know I cannot be the same each minute of my life. We all have good and bad days. If I am ill or tired, my ability to focus and perform will decrease, and that is human.
Doing Nothing is an Action
I decided to release myself from the ‘do it all’ mentality, and doing nothing doesn’t necessarily mean I’m lazy. As long as it comes from an empowering place of choice–my own choosing–doing nothing is an action! I often need time to relax and recharge: mind, body, and soul.
The sentence ‘I don’t have time’ feels very disempowering to me. It’s like allowing life to live me instead of me living it. If I can’t find time for myself in my busy agenda, I make it. We all have twenty-four hours a day, and my wants and needs are important.
We all need time to relax and recharge: mind, body, and soul.
I make sure I take breaks between working hours. I am not a robot.
Sometimes, I go out for a nice walk in nature.
I play with my dog.
I treat myself to a massage.
I watch a good movie or read a good book.
I listen to relaxing recordings, with my eyes closed.
I take a good nap.
I light a candle or some nice smelling incense (Jasmine is my favourite).
I have started to spend a higher number of hours all by myself. It doesn’t mean I’m not a social person or I don’t love the people around me. That’s how I reconnect with myself and get grounded, reflect, and recharge.
I sometimes meet with positive, non-judgmental people who love me as I am.
I make sure I smile more, laugh and have fun. I know that stimulates more serotonin (the feel-good hormone) in my body.
I learned to treat Life as a gift worth enjoying and celebrating. I stopped waiting for the weekends so that I could feel like living. Today, I choose to see every morning as a fresh start (including Mondays), wonderful opportunities for me to learn new things and grow. My life is to be lived, not just about existing, and I choose to live it to the fullest.
You are a human being, not a human doing. Don’t equate your self-worth with how well you do things in life. You aren’t what you do. If you are what you do, then when you don’t…you aren’t. – Dr. Wayne Dyer
If you would like to get involved in supporting our wounded troops – go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.
Thank you for reading – Patrick
The Power of Doing Nothing Before you Cook! published first on https://turbogrill.us/