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100 Easiest Recipes You Can Make

Experienced cooks tend to forget there was once a time they didn't yet know how to boil water to make pasta. But we remember. We also remember that once we learned how, it changed everything. Knowing how to boil pasta meant we could move onto learning how to make a nice tomato sauce. Learning how to make tomato sauce made us feel ready to tackle pesto. Chopping up basil and garlic gave us the courage to try whipping up a chimichurri. And the pesto itself seemed like a good thing to tuck into an omelet, so we tried our hand at that next. Once we figured out how to beat eggs, we realized we could try a cake recipe. And so on.

Suddenly, it dawned on us that we could read a recipe without feeling overwhelmed. We knew how to measure both brown sugar and flour. We knew how to tell a simmer from a rolling boil. We understood not only what "golden brown" looks like but how quickly things can go from there to overcooked. It was, at once, magical, empowering, and humbling, and it all began with learning a few "basic" recipes, which, upon reflection, we realize aren't basic at all, but rather, foundational. Here are 100 such recipes, each of them delicious, each of them within anyone's grasp, and each a secret passcode to the world of cooking.


The Easiest Loaf of Bread You'll Ever Bake

With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is “the easiest loaf of bread you’ll ever bake” — thanks in large part to the high-protein of King Arthur Unbleached Bread Flour , which guarantees great texture and a high rise no matter how elementary a baker you may be!

Ingredients

  • 4 1/2 to 5 cups (542g to 600g) King Arthur Unbleached Bread Flour
  • 1 tablespoon (11g) sugar
  • 2 1/4 teaspoons instant yeast
  • 2 1/2 teaspoons (15g) table salt (not kosher)
  • 1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
  • cornmeal, for coating the pan

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.

If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.

If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.

Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.

Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.

Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.

Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal this will keep the bread from sticking and give it a crunchy bottom crust.

Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves if the indentation remains, your bread is ready to bake.

Towards the end of the rising time, preheat the oven to 450°F.

For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.

When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.

Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit cutting into hot bread can negatively affect its texture.

Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

Tips from our Bakers

No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.

Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Knead Dough


Top 3 Marijuana Edible Recipes

Here are the top three marijuana edible recipes for food lovers all over the world who love to cook their own meals and want to have a good day. Easy to use, easy to make and tasty to eat these mouth-watering marijuana recipes can be followed by anybody. So even if you aren’t a cooking fan read our recipes, you might think differently.

Marijuana Mayo

A key ingredient in making marijuana mayo is cannabis cooking oil . If you’re planning to buy from a retail choose one according to the high you want in your mayonnaise. If you want to make your own here are the steps for the same:

Ingredients:

  • In a ratio of 1:2 mix decarboxylated cannabis strain and your choice of cooking oil.
  • Heat the mix on low heat in a double-boiler.
  • Heat the mix for 3-5 hours activating cannabis to be infused in the oil.
  • Once the oil changes color to a darker shade stop heating.
  • Put this oil through a strainer and remove the leftover plant matter.
  • Store the cannabis oil thus prepared.

Now that you have made your cannabis oil, it is time to make some delicious mayonnaise. This process makes about one and half a cup of marijuana mayonnaise.

  • 1 egg
  • 1-2 tablespoon Dijon Mustard
  • 1 whole lemon, juiced
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 ¼ cup of cannabis oil
  • Put egg, mustard, lemon juice and preferred seasoning in the food processor.
  • Process this mixture until it is smooth.
  • Slowly mix the cannabis oil while processing the mixture at a low pace.
  • Upon forming an emulsion your marijuana mayo is prepared.

This is easy to use the recipe for cannabis enthusiasts to experiment with their taste buds. Marijuana Mayo can be used like any other mayonnaise. The only difference is that this will definitely make you happy.

Cannabis Cookies

Cookies are a staple food for us. Whether it is milk or drink, people eat cookies with pretty much everything. Cookies all by themselves are a treat to eat. Making cannabis cookies is no different. Therapeutic buds mixed with sugary cookies. What a combo indeed. Here is a simple to follow Cannabis Cookie recipe:

  • 650 ml (2 ¾ cups) baking flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 350 ml (1 ½ cups) sugar
  • 120 ml (½ cup) unsalted, softened butter
  • 120 ml (½ cup) softened cannabutter
  • 1 egg
  • 2 teaspoons vanilla extract
  • Preheat your oven at 190 °C.
  • Mix baking soda, flour and baking powder in a bowl. Let it set for a while.
  • Mix room temperature butter of both kind with sugar in a large bowl. Mix these three until they form a smooth texture. Or you could mix these in a mixer on a medium setting for 2-3 minutes.
  • Whisk vanilla and beat your egg adding small amounts of the dry flour mixture. Folding gently and be careful of over stirring your mix.
  • Take the dough and make small circle shapes. If you want your cookies to be crispy flatten your shapes while if you want fluffy cookies make thicker circles.
  • Bake the shapes for about 8-9 minutes or until they turn golden brown on top. Remove them and allow them to settle down and cool.

Voila! This ends your canna cookie making the recipe. Place your cookies on a cooling rack for a while and you’re ready to get baked eating delicious homemade cookies.

Cannabis Muffins

An ancient grain, Quinoa has more protein than any other vegetable out there. A perfect addition to making healthy edibles that help raise your levels of body protein and aid in dealing with stress, pain, and insomnia.

  • ½ cup raw quinoa
  • ½ cup cooked corn
  • 1 cup of your choice of cannaflour
  • 1 cup quinoa flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • ¼ cup melted cannabutter
  • 2 cups of plain yogurt
  • 1 teaspoon vanilla extract
  • Start by preheating your oven at 375°.
  • Prepare your muffin tins by greasing. Use a mini muffin tin preferably, it makes dosing your muffins easier.
  • If you like your quinoa cooked, boil your quinoa in a saucepan with 1 cup of water.
  • Once the water boils and the germs are out of our grains, pluck them out of the pan and let it sit.
  • Mix your cannaflour with quinoa flour and add baking soda, salt, and sugar in a bowl.
  • Take another bowl and mix egg, melted cannabutter, yogurt, and vanilla extract.
  • Stir mix the wet bowl with the dry bowl ingredients and add the cooked quinoa that’s been sitting there.
  • Make a smooth batter out of this mix and put it into your muffin tins.
  • Bake the muffin tins for about 15-20 minutes.
  • Once your muffins are golden brown and intact to the touch your muffins are baked.

That was you making delicious marijuana muffins for yourself and your friends. The next session will have everybody singing your praises for these delicious muffins you just baked.

Use these marijuana recipes to make your everyday food fun and tasty. Enjoy your marijuana mayo with anything, eat your cookies while you can’t use marijuana in any other way and share your delicious muffins with your friends. Food is an art that not many understand but for those who love to cook what they get, we sincerely hope these recipes help you have a good meal and a good day!


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