cooking

Unlock the Secret to Easy-Peel Boiled Eggs with Baking Soda

We’ve all been there – struggling to peel a boiled egg without destroying it in the process! Luckily, there’s a nifty little trick to avoid this breakfast-time frustration: adding baking soda to your boiling water.

When you add a teaspoon of baking soda to the pot of water before boiling your eggs, it increases the alkalinity of the water. This higher pH level makes it easier to peel the eggs later, as it helps to loosen the bond between the shell and the egg white. The science behind this is that the alkaline water alters the pH of the egg whites, making them less likely to adhere to the shell. This means that, once boiled, the shell and membrane will separate from the egg white more easily, leading to a smoother peeling experience.

To try this trick, simply bring a pot of water to a boil, stir in a teaspoon of baking soda, and then gently add your eggs. Boil them to your preferred level of doneness, then transfer them to a bowl of ice water to stop the cooking process and make them cool enough to handle. You’ll find that the shells come off more easily, leaving you with a perfectly smooth and appetizing boiled egg.

Remember, it’s the little hacks like these that make our lives in the kitchen so much easier and our meals more enjoyable. Give it a try during your next breakfast preparation and say goodbye to the old egg-peeling struggles!

The Magic of Pasta Water

When it comes to making a perfect pasta dish, one secret ingredient is right there in your pot – the pasta water! Before you drain your pasta, be sure to set aside a cup of this starchy liquid gold.

Why, you ask? This humble component can work wonders in your sauce. The water, which retains some of the salts and starches released by the pasta during cooking, can help thicken your sauce and make it cling to the pasta better, creating a harmonious blend of flavors and textures. It can also adjust the consistency of a sauce that’s too thick, making it just right.

So, the next time you find yourself whipping up a pasta dish, remember to harness the magic of pasta water. It’s a simple step that elevates your meal to the next level, giving you a restaurant-quality dish right at home. Happy cooking!

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

10 lasagna noodles

CRUST:

½ Tbsp olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container ricotta
1 Tbsp vegan egg (or egg whites)
½ tsp garlic powder
½ tsp salt
Freshly ground black pepper

PUMPKIN LAYER

2 (15 ounce) cans pumpkin puree
½ cup unsweetened almond milk
¼ tsp cinnamon
2 Tbsp sugar
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
1 tsp of salt
1 tsp red pepper flake

CHEESE LAYER / GARNISH

3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
1 cup grated plant based parmesan cheese
Fresh chopped parsley

INSTRUCTIONS

Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Bake Pumpkin Scones

It’s that time of the year when pumpkin everything is in style. These easy to bake pumpkin scones topped with a decadent maple glaze are perfect with a hot cup of coffee on a crisp Fall morning or cozy afternoons. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these scones are packed with autumn flavors. The dough comes together easily with just a few simple ingredients, and the scones are ready to bake in no time. Once they’re out of the oven, the scones are tender, flaky, and just the right amount of sweet. Whether you enjoy them with a cup of coffee or as a quick breakfast on the go, these Easy to Bake Pumpkin Scones are sure to become a fall favorite.

INGREDIENTS

2 cups all-purpose flour
¼ C sugar
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp vanilla
pinch of salt
6 Tbsp hardened coconut oil (or vegan butter/margarine)
3/4 C pumpkin puree
1/3 C unsweetened almond milk

Maple Glaze

1 C organic powdered sugar
2 tsp pure maple syrup
1 Tbsp unsweetened almond milk

INSTRUCTIONS

Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and lightly grease with oil.
In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the coconut oil, and using either a pastry blender or mixing spoon, mix well. Then add the pumpkin puree, vanilla, and milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a circle, (see picture above – roughly about 1 inch high 8 inch wide). Using a knife, gently divide the dough into 6 – 8 slices.
Place the scones on the baking sheet. Place in the oven and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
Once your scones are cooled, drizzle the glaze in a zig zag across the top of each scone. Let the glaze set before serving. Enjoy.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
½ cup Darling planted based Chick’n chopped
⅓ cup scallions thinly sliced
½ tbsp siracha
3 cloves garlic, minced
1 tsp ginger
2 tsp soy sauce
2 tsp toasted sesame oil
salt and red pepper flakes to taste
2 tbsp oil
¼ cup water
1 packet dumpling wrappers

Sauce:

½ cup soy sauce
¼ cup rice vinegar
1 tsp sesame oil
½ tsp ginger, minced (or a pinch)
2 cloves garlic, minced
1 tbsp hot chili sauce
Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

Heat sesame oil in a large saute pan over medium heat.
Add carrots and cabbage, along with a large pinch of salt and pepper.
Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper.
Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
While the filling is cooling, combine dipping sauce ingredients and set aside.
To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
Heat 3 tablespoons olive oil in a large saute pan over medium heat.
Saute dumplings in a batch of 7-8 depending on how large your pan is.
Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
Remove the lid and allow the dumplings to get crisp on the bottom again.
Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

1 C smashed ripped banana
1 ½ C blueberries
¼ C agave, or honey
1 C uncooked old fashion oats
½ tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 tbsp flax seeds
1 C oatmeal milk, or almond or any milk you desire
¼ C just egg
1 tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
Finally add blueberries and mix again until combined.
Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.