Hello Ani

CLASSIC CAESAR SALAD DRESSING

helloani — Sun, 30 Jun 2024 21:40:06 +0000

The Timeless Charm of Classic Caesar Salad Dressing (2 Recipes - With Mayonnaise, and Without Mayonnaise)

The classic Caesar salad dressing stands as a testament to the brilliance of simplicity in culinary artistry. With just a handful of carefully selected ingredients, it achieves a harmonious balance that transforms a basic bed of romaine lettuce into a dish that is both sophisticated and satisfying.

What makes the Caesar salad dressing truly remarkable is its straightforward preparation. With a few simple steps—mashing anchovies, whisking together ingredients, slowly incorporating olive oil, and folding in Parmesan—it comes together in minutes. This ease of preparation makes it accessible to both novice cooks and seasoned chefs alike, highlighting the beauty of classic recipes that stand the test of time.

Across the globe, in kitchens from bustling restaurants to cozy homes, the Caesar salad remains a beloved classic. Whether served as a refreshing starter or as a satisfying main course with grilled chicken or shrimp, its versatility knows no bounds. The robust flavors of the dressing complement a wide array of ingredients, making it a perennial favorite for countless occasions.

Caesar Dressing With Mayo

Ingredients

The beauty of a classic Caesar dressing lies in its minimalism. Here’s what you’ll typically need:

Anchovies: These tiny fish lend a distinct umami flavor. If whole anchovies aren’t your preference, anchovy paste works just as well.
Garlic: Fresh garlic cloves are essential for that pungent kick.
Mayonnaise: Provides richness and helps emulsify the dressing.
Dijon mustard: Adds depth and acts as an emulsifier.
Lemon juice: Provides acidity to balance the richness of the dressing.
Worcestershire sauce: Adds a savory umami flavor.
Parmesan cheese: Finely grated Parmesan adds a salty, savory note. I use Parmigiano Reggiano Cheese.
Salt and pepper: Essential for seasoning to taste.

Making the Dressing

Prepare the Anchovies: Mash the anchovies with a fork until they form a paste, or use anchovy paste.
Whisk Ingredients: In a bowl, whisk together the anchovy paste, minced garlic, Dijon mustard, Worcestershire sauce, and lemon juice until well combined.
Add Mayonnaise: Next, add the mayonnaise while whisking continuously to emulsify the dressing.
Add Parmesan: Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Caesar Dressing With Egg

In a traditional Caesar salad dressing recipe, mayonnaise is not traditionally included. The emulsification process typically involves slowly drizzling in olive oil while whisking vigorously to combine with the other ingredients like anchovy paste, garlic, egg yolks, Dijon mustard, and lemon juice. This creates a creamy texture without the need for mayonnaise. Each ingredient plays a crucial role in achieving the desired consistency and flavor profile of the dressing. Tip: Use fresh, local farm eggs if possible. If you are worried about using raw egg yolks, look for pasteurized eggs at the store.

Anchovies, garlic, egg yolks, Dijon mustard, lemon juice, olive oil, Parmesan cheese, salt, and pepper—each element plays a crucial role in creating a symphony of taste sensations. The anchovies contribute a deep umami richness, while garlic provides a sharp, aromatic bite. Egg yolks and Dijon mustard work together to emulsify the dressing, lending it a creamy texture that coats the lettuce leaves perfectly. The bright acidity of lemon juice cuts through the richness, balancing the flavors effortlessly. Quality olive oil adds a smooth finish, enhancing the overall mouthfeel, while Parmesan cheese brings a salty, nutty depth that ties everything together.

Making the Dressing

Prepare the Anchovies: Mash the anchovies with a fork until they form a paste.
Whisk Ingredients: In a bowl, whisk together the anchovy paste, minced garlic, egg yolks, Dijon mustard, and lemon juice until well combined.
Slowly Add Olive Oil: Gradually drizzle in the olive oil while whisking continuously to emulsify the dressing. I use a mild olive oil for my dressing, but you can use a more neutral oil like avocado, or sunflower oil if you'd like.
Add Parmesan: Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Serving Suggestions

To assemble a classic Caesar salad, toss crisp romaine lettuce leaves with the dressing until well coated. Optionally, add croutons for crunch and additional Parmesan shavings for garnish.

Tips for Success

Fresh Ingredients: Use fresh garlic, high-quality olive oil, and good Parmesan cheese for the best flavor. I like Parmigiano Reggiano Cheese.
Emulsification: Gradually adding the olive oil while whisking vigorously ensures a creamy emulsion.
Adjust Seasoning: Taste the dressing before tossing it with the salad to ensure it’s perfectly seasoned.

HOW TO MAKE A KALE-CAESAR SALAD

To prepare a Kale-Caesar Salad, start by cutting a small bunch of kale (about 3 to 4 leaves) and a small head of romaine lettuce into bite-sized pieces. Wash them thoroughly and arrange them on a salad dish. Next, drizzle your homemade Caesar salad dressing over the greens and toss to combine.

For added flavor and texture, generously sprinkle big shavings of freshly grated Parmigiano Reggiano cheese and about ⅓ cup of dried cranberries over the salad. Finish by dusting with extra grated black pepper for a final touch of seasoning.

If you want to enhance the salad further, consider adding homemade fresh croutons. To make them, cube some French bread and sauté in a skillet with salted butter over medium heat until they turn slightly browned and crispy. Optionally, you can add herbs to the croutons for added flavor.

Enjoy this delicious and nutritious Kale-Caesar Salad as a satisfying meal or a delightful side dish. It’s guaranteed to be a hit!

WATCH THIS SHORT VIDEO OF HOW I MAKE THIS DRESSING AND SALAD!

Servings: This Dressing makes enough for one big salad, about 4 to 5 servings. In my video, I doubled the recipe to keep the rest in the refrigerator for another day. Enjoy!

Enjoyed my work? If you have a moment to spare, your feedback would mean the world to me! Feel free to share your thoughts in the comments below and consider leaving a 5-star rating if you liked this recipe." Don't forget to stay connected by following me on YouTube, Instagram, Facebook, and Pinterest

Recipe

CLASSIC CAESAR SALAD DRESSING (2 Recipes - with and without Mayonnaise))

This classic Caesar Salad dressing is perfect for tossing with crisp romaine lettuce, croutons, and additional Parmesan cheese for a delicious salad. Enjoy!

Course Condiments, Salad

Cuisine American

Keyword Best Caesar Salad, Caesar Salad Dressing, Ceamy Caesar Salad dressing, Classic Caesar Salad Dressing

Prep Time 5

Total Time 5

Servings

Calories 221kcal

Author Hello Ani

Equipment

1 Whisk (You could also use a Food processor or a Immersion Blender)

Ingredients

Caesar Salad Dressing With Mayonnaise

½ garlic clove , finely minced
½ teaspoon anchovy paste (or 1 anchovy fillet, mashed)
½ teaspoon dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice (about half of lemon)
½ cup mayonnaise
¼ cup grated parmesan cheese (parmigiano reggiano)
⅛ teaspoon salt
⅛ teaspoon pepper

Caesar Salad Dressing Without Mayonnaise

1 garlic clove , finely minced
3 anchovy fillets , mashed
1 large egg yolk
2 tablespoon freshly squezzed lemon juice
1 teaspoon Dijon mustard
⅓ cup oil (mild olive oil, avocado oil, or sunflower oil)
¼ cup parmesan cheese , grated
⅛ teaspoon each, salt and pepper

US Customary - Metric

Instructions

Caesar Salad Dressing With Mayo

1. In a bowl, combine minced garlic, anchovy paste and mustard.
2. Add the worcestershire sauce and lemon juice.
3. Whisk, then add the mayonnaise, parmesan cheese, salt & pepper.
4. Whisk until well combined.

Caesar Salad Dressing Without Mayo

1. In a bowl, whisk together the minced garlic, anchovy paste (or mashed anchovy fillets), egg yolks, and Dijon mustard until well combined.
2. Gradually whisk in the lemon juice.
3. Slowly drizzle in the olive oil while continuously whisking until the dressing emulsifies and thickens.
4. Stir in the grated Parmesan cheese and mix until smooth.
5. Season with salt and pepper to taste.

Video

Notes

Tips:

Adjust the amount of anchovy paste or fillets according to your preference for the Caesar dressing's characteristic savory flavor.

Serving Size: This recipe will make about 1 cup of Caesar salad dressing and about 4 to 5 serving sizes.

You can adjust the slider above (where it says "Servings") to adjust the desired serving size!

Storing: Caesar dressing with mayonnaise will keep fresh for up to 1 week in the refrigerator.

Ceasar dressing without mayonnaise: Store any leftover dressing in an airtight container in the refrigerator for up to 3 days.

Nutrition

The post CLASSIC CAESAR SALAD DRESSING appeared first on Hello Ani.

ALMOND HARVEST CAKE

helloani — Thu, 26 Oct 2023 21:53:00 +0000

As the crisp air of autumn settles in, there's no better way to embrace the season's flavors than with a delightful Almond Harvest Cake. An orange-infused Fruit Cake with a moist almond flour and sour cream base, bursting with flavor. Ideal for breakfast or dessert, topped with whipped cream and a dusting of cinnamon for a delightful treat.

Almond Harvest Cake Recipe

Ingredients:

½ cup unsalted butter, room temperature
¾ cup sugar
2 eggs
1 cup flour
1 cup almond flour
¼ tsp salt
2 ½ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
1 tbsp orange zest
¼ cup orange juice
1 cup sour cream

Fruit for the Cake:

½ peach
½ pear
½ plum
¾ cup red currants (substitute with fresh cranberries or raspberries)

Step-by-Step Instructions:

Prepare the Batter:
Cream together softened butter and sugar until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest. Then add the orange juice.
Combine Dry Ingredients:
Whisk together almond flour, all-purpose flour, baking powder, and salt in a separate bowl until well combined.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Then, mix until just combined. Be careful not to overmix to maintain a tender texture.
Add the Fruit:
Carefully fold the berries into the batter, about ½ of the cup. Leaf some for the top. Pour the batter into a prepared pan and top the cake with peach, plum, and pear slices. Add the remaining ¼ cup of berries around the fruit slices.
Bake:
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 15 minutes, then transfer it to a cake platter. Serve Almond Cake with whipped cream or whipped coconut cream for a skinnier version. Dust a little cinnamon on top. Enjoy!

Make it Low Carb:

To make this Almond Harvest Cake Low Carb, swap the 1 cup of flour out with 1 cup of Almond Flour. The sugar can be swapped out with ½ cup of Monkfruit.

Baking this Almond Harvest Cake not only fills your kitchen with the aroma of almonds and butter but also brings a sense of warmth and comfort that is perfect for autumn gatherings or quiet moments of indulgence. Whether you're a seasoned baker or just starting, this recipe is sure to become a favorite.

Other Fall- Inspired Desserts:

APPLE GALETTE WITH SALTED CARAMEL

PLUM BREAKFAST CAKE

EARL GREY TEA CAKE

Recipe

Almond Harvest Cake

A moist and light flavorful orange-scented Fruit Cake with almond flour and sour cream base. Perfect for breakfast, or dessert with whipped cream and a sprinkle of cinnamon.

Course Cake

Cuisine American

Keyword Almond Cake, Breakfast cake, Fruit Cake, Sourcream Breakfast cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 272kcal

Author Hello Ani

Ingredients

½ cup unsalted butter, room temperature
¾ cup sugar (for keto version swap with ½ cup Monkfruit)
2 eggs
1 cup flour (for Keto version swap with almond flour)
1 cup almond flour
¼ teaspoon salt
2 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon orange zest
¼ cup orange juice
1 cup sour cream

Fruit:

½ peach
½ pear
½ plum
¾ cup red currants (substitute with fresh cranberries, or raspberries) Tip: break big berries apart, or cut cranberries in half.

US Customary - Metric

Instructions

Preheat Oven to 350° F (180 ° C)
1. In a small bowl whisk together flour, almond flour, salt, baking powder, and baking soda. Set aside.
2In a large mixing bowl combine the butter and sugar. Using an electric mixer beat on medium speed for about 3minutes, scraping down the sides as needed, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. add the vanilla, orange zest, and orange juice. Mix until just combined.
4. Add ⅓ of the flour mixture to the creamed butter mixture. Beat on low until just incorporated. Add ⅓ of the sour cream and blend until smooth. Repeat adding ½ of the flour and ½ of the sour cream until both are incorporated. Add the remaining flour, mix to incorporate, and finally the remaining sour cream.
5. Carefully fold the berries into the batter, about ½ of the cup. Leaf a couple for the top. Pour the batter into the prepared pan and top the cake with slices of peach, plum, and pear. Add remaining ¼ cup berries around the fruit slices.
Bake for 45-50 minutes, or until a skewer inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes. Remove the sides of the pan and transfer to a cake platter. Serve with whipped cream or whipped coconut cream for a skinnier version. Dust a little cinnamon on top. Enjoy!

Notes

The Cake will keep at room temperature for 1 day or up to 4 days if chilled.

Nutrition

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ROASTED PUMPKIN SALAD

helloani — Thu, 17 Nov 2022 19:37:07 +0000

If you are a lover of squash, then You will love this roasted pumpkin salad. Made with healthy and good-for-you ingredients such as Kale, roasted beets, Kuri pumpkin, shallots, garlic, and cranberries. Watch my video below. There I will show you how to make sweet and spicy pecan nuts for some added crunch, and how to make a mustard maple vinaigrette to go with this amazing harvest salad. Perfect for your Autumn, or Thanksgiving table. This roasted pumpkin salad makes also a great lunch for the next day!

In my video below, I will show you how to make this delicious fall salad. How to make the sweet and spicy pecans, and a homemade mustard maple vinaigrette to go with it.

Enjoyed my work? If you have a moment to spare, your feedback would mean the world to me! Feel free to share your thoughts in the comments below and consider leaving a 5-star rating if you liked this recipe." Don't forget to stay connected by following me on YouTube, Instagram, Facebook, and Pinterest

Other Fall Recipes You Might Be Interested In:

FALL HARVEST SALAD

ROASTED PUMPKIN SOUP

ROASTED BUTTERNUT SQUASH MASH

BUTTERNUT- CARROT GINGER SOUP

Recipe

Pumpkin Salad

If you are a lover of pumpkins, then You will love this roasted pumpkin salad. Made with healthy and good-for-you ingredients such as Kale, roasted beets, Kuri pumpkin, shallots, garlic, and cranberries. I show you how to make sweet and spicy pecan nuts for some added crunch, and how to make a mustard maple vinaigrette to go with this amazing salad. Perfect for your Autumn, or Thanksgiving table. Makes also a great lunch for the next day!

Course Salad

Cuisine American

Keyword Fall Harvest Salad, Pumpkin Salad, Roasted vegetable salad

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 402kcal

Author Hello Ani

Ingredients

Vegetables:

½ Kuri squash pumpkin (cut into big chunks)
2 red beets, cut into quarters
1 shallot, cut into quarters (or ½ of a small red onion)
3 garlic cloves (or as much as you like)
a few twigs of fresh herbs like rosemary, thyme, and oregano
season with salt, pepper, and drizzle olive oil
1 small bunch Kale
¼ cup dried cranberries

Sweet & Spicy Pecans"

1 cup pecan nuts
2 tablespoon brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon smoked paprika
⅛ teaspoon cayenne chili powder
½ tablespoon garlic powder
¼ teaspoon sea salt
a little pinch of black pepper

Mustard Maple Vinaigrette

¼ cup neutral vegetable oil (sunflower, grapeseed, or avocado oil are great)
1 teaspoon grainy dijon mustard
1 teaspoon yellow french mustard
¼ teaspoon salt
⅛ teaspoon pepper
1 lime, juiced
3 roasted garlic cloves, mashed
2 tablespoon maple syrup

US Customary - Metric

Instructions

Preheat oven to 350 °F (180 °C)
Roasted Vegetables
1. Cut the pumpkin in half. Reserve the other half for some pumpkin soup, or a pumpkin breakfast hash. Scoop out the seeds and membranes. Then peel the pumpkin. This goes well with a vegetable peeler.
2. Cut into wedges, and then into big chunks. Add them to a baking sheet.
3. Cut the beets and the shallots into quarters. Add them to the baking sheet with the pumpkin. Add garlic cloves to it (as much as you like). Roasted garlic is mild and sweet in flavor). Season with sea salt & pepper. Drizzle generously with olive oil. Then top with fresh herbs, or ¼ teaspoon each of dried herbs. Bake for about 40 minutes, until the veggies are softened and caramelized.
Toasted Sweet & Spicy Pecans
Add pecan nuts to a small baking sheet. It can also be done on a stovetop with a skillet. If toasting the pecans on the stove - work quickly, just as the sugar melts with the pecans, stirring continuously. Mix the sugar and the spices together. Then spread over the pecans. Bake for 3 to 5 minutes. Keep an eye on them, so they don't burn! Quickly move them to a plate to cool down.
Mustard Maple Vinaigrette:
In a small bowl whisk together the oil, mustard, salt, pepper, and roasted garlic. Squeeze in fresh lime juice. Stir, and drizzle in the maple syrup.
Assemble the Salad:
To a serving bowl add your (washed and torn into small pieces) kale. I like to sprinkle a little bit of sea salt on top, and then massage it gently into the kale, so the leaves will soften up. Then top with all your roasted vegetables. Add the dried cranberries, and the pecan nuts. Drizzle the dressing over and mix the salad well together. Enjoy!

Video

Nutrition

The post ROASTED PUMPKIN SALAD appeared first on Hello Ani.

SHRIMP SCAMPI

helloani — Thu, 29 Sep 2022 18:29:19 +0000

An elegant dish that is quick and easy to prepare. Shrimp Scampi is cooked in a delicious butter garlic sauce. The bright and fresh flavors of the wine, citrus, and herbs enhance the shrimp perfectly!

This dish is elegant enough for when you have company, but also for an easy weeknight meal. I like to serve my shrimp scampi with char-grilled cherry tomatoes, and warm crusty bread fresh out of the oven to dip all the delicious garlic buttery juices. A chilled Chardonnay goes perfectly with this meal!

SHRIMP SCAMPI PASTA

You can make this dish easily into seafood pasta. Just boil some Linguini al dente, and add ½ of a cup of the pasta water to the shrimp, along with an extra 4 tablespoons of butter. Add grated parmesan over pasta. Garnish with fresh coriander or Italian flat-leaf parsley!

Tips: If you have time I recommend marinating your shrimp for about 30 to 60 minutes. It makes ALL the difference!

Also, this recipe comes together really quickly. It helps to have all your ingredients chopped and ready.

Be careful not to overcook your shrimp. Shrimp cook really fast! Once you see the shrimp turn pink and curl up, they are done!

HOW TO MAKE SHRIMP SCAMPI

Watch my quick Step-By-Step Video on how quick and easy this Shrimp Scampi Recipe comes together!

WHAT SHRIMPS TO USE FOR SHRIMP SCAMPI

Try to use wild-caught shrimp instead of the farm-raised. I personally like the taste of wild-caught shrimp better, and I think they are also a little better for you. Wild caught seafood is caught from a natural habitat (lake, river, ocean) whereas farmed seafood is raised in large tanks. They look the same but are not promised to be equivalent. The nutritional quality of the seafood largely depends on what the fish eats. Furthermore, farmed shrimp may contain antibiotic residues!

I like to use Jumbo sized shrimp 21 - 25 count.

Like to support my work? If you would be so kind and have a moment to spare, I would be so happy to hear from you! If you enjoyed this recipe, please come back to comment and leave a 5 -star rating below. You can also follow us on YouTube, Instagram, Facebook, Pinterest or subscribe to our newsletter to be the first when new recipes are live!

Recipe

Shrimp Scampi

Course Dinner, Main Course

Cuisine American

Keyword Shrimp Scampi

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 348kcal

Author Hello Ani

Ingredients

1 ½ lbs jumbo shrimp (washed, peeled & deveined)
salt & freshly ground pepper to taste
6 garlic cloves coarsely chopped
½ red onion coarsely chopped
3 tablespoon olive oil
4 tablespoon butter
½ cup white wine
¼ teaspoon dried red pepper flakes (optional) or a little more to your liking
½ cup chopped cilantro (or Italian flat-leaf parsley)
½ lemon (juiced)

US Customary - Metric

Instructions

1. Wash and dry the shrimp. Add them to a bowl. Coarsely chop the garlic. Add about half of the garlic and one tablespoon of olive oil to the shrimp. Season with salt and pepper. Toss to coat and cool in the refrigerator for about 1 hour to marinate (if time allows).
2. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the onions and cook until soft and fragrant about 3 minutes. Add the shrimp and the remaining garlic. Cook shrimp for about 1 minute on each side. Add the butter and cook until melted, swirling around the pan. Now add the white wine, and pepper flakes if you like a little bit of heat. Continue to cook for another 2 to 3 minutes. Check to see if more salt and pepper are needed! Squeeze half of a lemon over the shrimp. Toss to coat.
3. Arrange shrimp on a large platter and pour all the juices over. Top with chopped coriander, or parsley. Serve with warm crusty bread for dipping in the juices, or toss with cooked pasta like Linguini, Spaghetti, or Angel hair pasta. Enjoy!

Video

Notes

Diana's Tip: Pan / or oven grilled cherry tomatoes go perfectly with this recipe. Shrimp scampi and roasted tomatoes go perfectly over Linguini pasta.

Nutrition

The post SHRIMP SCAMPI appeared first on Hello Ani.

MICHELADA

helloani — Sun, 04 Sep 2022 17:38:30 +0000

A Michelada is a spicy Mexican Beer and tomato/clamato juice cocktail. It's similar to the American Bloody Mary. Mexico has its own version of the piquant cocktail. Both involve tomato/clamato juice, hot sauce, a squeeze of lemon juice, and a peppery kick. If you love a good Bloody mary then you will love this Michelada. Homemade is always best, so let me show you in my Video below how you can make your own Micheladas at home. Cheers!

HOW TO MAKE A MICHELADA

Ingredients for 1 Michelada: Serve in a chilled, salt, or tajin-rimmed glass.

¼ cup Clamato Juice
a few dashes of Tabasco (Hot Sauce)
2 tbsp lemon or lime juice
¼ tsp Worcestershire sauce
¼ tsp soy sauce
1 bottle of Mexican beer of choice (Modelo, Corona, Sol, Tecate, or Victoria are all great beers)
3 to 4 ice cubes
lime wedge and a few jalapeno slices for garnish

Mix the clamato, lemon, tabasco Worcestershire, and soy sauce together. Pour ice cold beer of your choice. Add some ice cubes. Garnish with jalapeno slices and a lime wedge. Enjoy

Recipe

Michelada Recipe

A Michelada is a spicey Mexican Beer and Tomato/Clamato juice cocktail. Enjoy Mexico's own piquant famous cocktail!

Course Drinks

Cuisine Mexican

Keyword Michelada, Michelada Recipe, Micheladas

Prep Time 2

Total Time 2

Servings

Calories 20kcal

Author Hello Ani

Ingredients

¼ cup Clamato Juice
a few dashes of Tabasco (Hot Sauce)
2 tablespoon lemon or lime juice
¼ teaspoon worcestershire sauce
¼ teaspoon soy sauce
1 bottle Mexican beer of choice (Modelo, Corona, Sol, Tecate, or Victoria are all great beers)
3 to 4 ice cubes
lime wedge and a few jalapeno slices for garnish

US Customary - Metric

Instructions

1. Run a lime wedge around the rim of a tall cup, then dip it into a small plate with sea salt or tajin.
2. In the glass pour the clamato juice, a few dashes of tabasco hot sauce, lemon juice, worcestershire sauce, and soy sauce. Stir the ingredients.
3. Add 1 bottle of beer of choice. Make sure it's nice and cold. Pop in a few ice cubes and jalapeno slices if you like. Garnish with a lime wedge. Enjoy!

Video

Nutrition

The post MICHELADA appeared first on Hello Ani.

GERMAN GREEN BEAN SALAD (GRÜNER BOHNENSALAT)

helloani — Tue, 30 Aug 2022 20:37:36 +0000

Serve up those green beans in a whole new way with my authentic German Green Bean Salad. In German, it's called Grüner Bohnensalat. The tangy flavors of the simple vinaigrette and the crunch of the green beans complement any meal, and it's perfect for potlucks. Serve as a side with grilled meats, crusty warm sourdough bread with butter. Some cheese. Yum!

INGREDIENTS FOR THIS GERMAN GREEN BEAN SALAD (GRÜNER BOHNENSALAT)

The Ingredients for the German green bean salad (Grüner Bohnensalat) are simple. Right now in the height of summer, green beans are in abundance, and I love taking advantage of seasonal produce. Although, green beans are widely available in supermarkets all year round.

Step 1: Prepare Beans

Just trim the ends of the beans, and snap them into halves or thirds. Wash and cook them in salted water until softened. Then drain the beans and add them to a large bowl.

Meanwhile, finely chop half of a yellow or white onion. Add them to the beans.

Step 2: Make the Dressing

I'm using two kinds of vinegar in my recipe. Mainly I'm using white distilled vinegar, and to give it a bit more of the authentic German flavor, I'm also adding a little of Kräuter Essig, a herbed vinegar that I love. Neutral vegetable oil is needed for this dressing. No olive oil, please. I used Sunflower oil, salt, pepper, Savory (Bohnenkraut), and a little sugar to balance out the vinegar. Mix, then pour the dressing over the still-warm beans. Combine, then cover the bowl with plastic wrap. Allow to cool at room temperature, then let it rest in the refrigerator for 8 hours for all the flavors to develop. Enjoy!

HOW TO MAKE GERMAN GREEN BEAN SALAD - VIDEO TUTORIAL

MORE GERMAN RECIPES YOU MIGHT LOVE

Recipe

German Green Bean Salad (Bohnensalat)

Serve Green beans in a whole new way as a simple salad with chopped onions, and tossed in a tangy vinaigrette. Yum!

Course Side Dish

Cuisine German

Keyword bohnensalat, bohnensalat rezept, Green Bean salad, Green Bean Salad recipe

Prep Time 20

Cook Time 15

Chilling time: 8

Total Time 8 35

Servings

Calories 239kcal

Author Hello Ani

Ingredients

Vegetables:

2 lbs green string beans
1 cup yellow onion (½ onion, finely chopped)

Marinade/Dressing:

⅓ cup white distilled vinegar (I used Heinz brand)
2 tablespoon Herb Vinegar (I used German Kräuter Essig, but can be substituted with white balsamic vinegar)
2 tablespoon sugar
1 ½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon dried savory, or dried marjoram (Savory is called Bohnenkraut in German)
¼ cup sunflower oil (or any other neutral vegetable oil like canola etc.)

US Customary - Metric

Instructions

1. Wash and cut your beans into half or about 2-inch pieces.
2. Bring a large pot with water and some salt to a boil over medium/high heat. Add the beans and cook for about 10-15 minutes, or until the beans have softened.
3. Meanwhile make the dressing: In a small bowl combine the vinegar with the sugar, salt, pepper, and the savory. Lastly, drizzle in the oil and whisk to combine.
4. Drain the bean water and add the beans to a large salad bowl. Chop the onions finely. Then, add the onions over the beans, and pour the dressing over the still-hot beans. Mix them up really well. Cover the bowl with a plastic wrap, and let the bowl sit at room temperature until cooled. Then cool in the refrigerator overnight for best results.
Enjoy with some crusty warm sourdough bread and butter, or as a side dish with your dinner or grilled meats.

Video

Nutrition

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MEDITERRANEAN CHICKPEA SALAD

helloani — Tue, 23 Aug 2022 18:39:13 +0000

Mediterranean Chickpea Salad is the ultimate Summer Salad. Roasted Eggplant and bell peppers are combined with chickpeas, freshly chopped vegetables, and many fresh herbs. Tossed in a delicious balsamic vinaigrette and topped with feta cheese. This beautiful salad is enjoyed as an easy lunch or a dinner side dish with grilled meats.

Watch my quick Video Tutorial on how I make this Mediterranean Chickpea Salad

MEDITERRANEAN CHICKPEA SALAD INGREDIENTS

This is an incredibly easy salad to make. It bursts with Mediterranean flavors. Just slice and chop all the vegetables. While the eggplant and peppers are roasting, you can chop the fresh vegetables and herbs. Arrange everything in a bowl, and finish it off with the balsamic vinaigrette. Top with Feta cheese crumbles if you like. Done!

Roasted Vegetables: Eggplant and sweet bell peppers are slowly roasted to bring out maximal flavor.
Fresh Vegetables: Simple vegetables such as cucumbers, tomatoes, and red onions for a refreshing crunch.
Chickpeas: You can use canned, or freshly cooked chickpeas.
Herbs: Lots of fresh flat-leaf parsley and cilantro
Cheese: Feta cheese pairs very well with this roasted vegetable salad.
Dressing: I love making my own balsamic vinaigrette to bring out all the flavors of this incredible salad.

How to serve this Salad:

This salad is great for meal prepping. Serve it as a light lunch, or serve it alongside grilled meats for quick and easy weekday dinners.

Recipe

Mediterranean Chickpea Salad

Mediterranean Chickpea salad is the ultimate summer salad. Roasted and fresh vegetables are tossed in herbs and a zingy balsamic vinaigrette.

Course Salad

Cuisine Mediterranean

Keyword Aubergine Salat, Eggplant salad, Mediterranean Chickpea Salad, Roasted vegetable salad, Summer Salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 359kcal

Author Hello Ani

Ingredients

1 medium-sized eggplant
1 yellow bell pepper (or 6 mini peppers)
16 oz (1 can) chickpeas, drained
2 medium-sized tomatoes, chopped
2 Persian cucumber, chopped
½ cup red onion, chopped
½ cup parsley, chopped
½ cup cilantro, chopped
¼ cup feta cheese

Dressing:

⅓ cup olive oil
½ lemon, juiced
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 small clove garlic
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes

US Customary - Metric

Instructions

Preheat Oven to 375 °F (190 °C)
1. Slice and cube the eggplant into bite-sized pieces. Drizzle with olive oil, and season with salt and pepper. Bake in the oven for 20 minutes, turning them over halfway through.
2. In a large bowl, combine, tomatoes, cucumber, onion, chickpeas, roasted vegetables, and herbs.
3. Prepare the Dressing:
To a small bowl add olive oil, white balsamic vinegar, lemon juice, mustard, honey, and garlic. Season with salt, pepper, and red pepper flakes. Stir, and pour over the salad. Mix the salad well. Crumble feta cheese on top if you like. Enjoy!

Video

Nutrition

The post MEDITERRANEAN CHICKPEA SALAD appeared first on Hello Ani.

COWBOY CAVIAR (AKA TEXAS CAVIAR)

helloani — Tue, 16 Aug 2022 20:29:56 +0000

This Cowboy Caviar recipe never fails to please a crowd! Cowboy Caviar (aka Texas Caviar) is a fresh salad made with black-eyed peas, black beans, corn, tomato, bell pepper, avocado, and onion tossed in a simple citrus vinaigrette. It has a little kick of fresh serrano chili and fresh chopped cilantro. It is an easy-to-make vegan appetizer, side dish, or light meal! Cowboy caviar tastes similar to a fresh Pico de Gallo with added plant proteins and a few more added veggies. Just scoop it up with some nice big tortilla chips - You will Love this!!

Cowboy Caviar is one recipe that everyone raves about! This fresh, simple dip comes together in just 15 minutes. It's fresh, crunchy, and so delicious!

COWBOY CAVIAR INGREDIENTS

Freshly cooked, or canned black beans, and black-eyed peas
Sweet kernel corn
Tomato
Green bell pepper
Red onion
Avocado
Serrano pepper and fresh chopped cilantro (You can leave out the cilantro if you're not a fan.)

The Dressing is a fresh and simple mix of neutral oil, lemon or lime juice, salt, pepper, and cumin.

WHAT IS COWBOY CAVIAR?

Cowboy Caviar, also called Texas caviar got its name during the 1940s when Helen Corbitt, famed Neiman Marcus food director arrived in Texas and was asked to create a New Year's Eve appetizer dip featuring Texas products. Her original recipe was a simple mix of black-eyed peas, pickled onions, and garlic drizzled in oil and vinegar. The dish was so well received that soon after it was dubbed "Texas Caviar" as a humorous comparison to real caviar. What is Cowboy Caviar? It is a savory appetizer dip featuring beans and fresh chopped veggies in a lightly spicy citrus vinaigrette.

HOW TO EAT COWBOY CAVIAR / TEXAS CAVIAR

You can eat Cowboy Caviar just like a Pico de Gallo with tortilla chips. You can also serve it as a side dish with grilled meat, chicken, salmon, and rice. This salad is perfect for meal prep for easy work/school lunches. It also makes a great salad for bringing to picnics, potlucks, and for parties. Enjoy!

HOW TO MAKE COWBOY CAVIAR: Step-by-Step Video Instructions

Recipe

The Best Cowboy Caviar Recipe (Aka Texas Caviar)

Cowboy Caviar (aka Texas Caviar is a savory appetizer dip featuring beans and fresh chopped veggies tossed in a spiced citrus vinaigrette. Scoop up with tortilla chips, or serve as salad or side dish with grilled meats.

This fresh salad makes a great side dish for picnics, potlucks, and parties.

Course Salad

Cuisine American

Keyword Cowboy Caviar, cowboy caviar recipe, texas caviar

Prep Time 15

Total Time 15

Servings (1 cup each)

Calories 337kcal

Author Hello Ani

Ingredients

Salad Ingredients:

2 medium-sized tomatoes, seeds removed, diced
1 green bell pepper, diced
⅓ cup red onion, finely diced
1 serrano pepper, seeds removed, and finely diced
15 oz black beans, rinsed and drained
15 oz black-eyed peas, rinsed and drained
11 oz corn, drained
1 avocado, diced
½ cup cilantro, finely chopped

Salad Dressing:

2 oz olive oil
1 ½ limes, juiced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground cumin
1 teaspoon ground garlic (optional)

Tortilla chips for serving

US Customary - Metric

Instructions

For the Cowboy Caviar:
1. Wash, de-seed, and chop your tomatoes, bell pepper, onion, and serrano pepper. Slice and cube the avocado, and chop the cilantro (if using)
2. To a large bowl add black beans, black-eyed peas, corn, and all the chopped veggies.
To make the Dressing:
In a small bowl whisk together the oil, lime juice, sea salt, pepper, and ground cumin. If you like you can add 1 teaspoon of ground garlic as well.
Pour the dressing all over the salad. Taste to see if seasoning needs to be adjusted. Serve with tortilla chips and a few drops of your favorite hot sauce. Enjoy!

Video

Nutrition

The post COWBOY CAVIAR (AKA TEXAS CAVIAR) appeared first on Hello Ani.

HOMEMADE CHERRY PIE FILLING

helloani — Thu, 07 Jul 2022 21:16:02 +0000

My homemade cherry pie filling can be used for more than cherry pies. It's a delicious topping on a stack of pancakes, or fresh crispy waffles. You can use it as a topping for your morning yogurt with granola, a banana split, brownie, an ice cream sundae, and more!

How To Make Cherry Pie Filling

The best cherry pie filling is made with (tart) sour cherries. However, they are hard to find when fresh. Sour cherries are available frozen and can be used for this recipe. In that case, please thaw them first and use all of their juices.

HOW TO MAKE CHERRY PIE FILLING

If using Sour Cherries:

You will need:

3 pounds pitted sour cherries
1 ½ cup sugar
½ cup water
2 tablespoons fresh lemon juice
4 tablespoons cornstarch
1 teaspoon vanilla paste or extract (Gives it a nice touch)

If using sweet cherries to make a pie filling, please see the changes below:

3 pounds pitted sweet cherries (Bing
¾ cup sugar
1 cup water
juice of half a lemon
4 tablespoons of cornstarch
¼ teaspoon of almond extract (Goes very well with sweet cherries)

Directions:

1. Wash and pit your cherries. That part takes the longest, but this cherry-pitting tool will make this job much easier.

2. In a large saucepan over medium heat, combine pitted cherries with all their juices, sugar, water, and cornstarch. Bring to a boil, then lower the heat to medium/low. Add your vanilla extract, stirring frequently for about 10-15 minutes. It should have the consistency of a light fruit glaze (see my short video). If yours seems thicker then please add another ¼ cup of water to thin it out.

3. Cool slightly before filling your pie, or using it as a topping. Or pour hot into sterilized canning glasses. Seal and refrigerate once they have come to room temperature, for up to 1 week, or freeze for up to 2 months.

Recipe

Homemade Cherry Pie Filling

Course Dessert

Cuisine American

Keyword Apple Cranberry Pie, cherries, cherry pie, Cherry pie filling, homemade cherry pie filling, sour cherries, sour cherry pie filling

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 275kcal

Author Hello Ani

Ingredients

3 lbs fresh pitted sour cherries (If using sweet cherries, please see recipe adjustment in the "Recipe Notes" below!)
1 ½ cup sugar
½ cup water
2 tablespoon lemon juice
4 tablespoon cornstarch
1 teaspoon vanilla paste or extract

US Customary - Metric

Instructions

1. Wash and pit your cherries. That part takes the longest, but this cherry-pitting tool will make this job much easier.
2. In a large saucepan over medium heat, combine pitted cherries with all their juices, sugar, water, and cornstarch. Bring to a boil, then lower the heat to medium/low. Add your vanilla extract, stirring frequently for about 10-15 minutes. It should have the consistency of a light fruit glaze (see my short video). If yours seems thicker then please add another ¼ cup of water to thin it out.
3. Cool slightly before filling your pie, or using it as a topping. Or pour hot into sterilized canning glasses. Seal and refrigerate once they have come to room temperature, for up to 1 week, or freeze for up to 2 months.

Video

Notes

If using sweet cherries: You will need to reduce the sugar to only ¾ to 1 cup. Check to see how sweet your cherries are. Also, 1 cup of water is needed to cook the cherries. To add a nice touch to your sweet cherry filling you can use about ¼ teaspoon almond extract instead of the vanilla.

This recipe makes about a 9 or 10-inch pie. Any leftover cherries can be cooled for up to 3 days in the refrigerator. Try using it as a topping for pancakes, waffles, or with your morning yogurt and granola for a delicious treat!

This cherry pie filling can be frozen in an air-tight container for up to 2 months.

Nutrition

The post HOMEMADE CHERRY PIE FILLING appeared first on Hello Ani.

STONE FRUIT FRANGIPANE GALETTE

helloani — Wed, 06 Jul 2022 17:03:26 +0000

A summer galette that celebrates all the beautiful stone fruits of the season in this rustic and super easy-to-make dessert! Peaches, plums, cherries, apricots, and nectarines are layered on top of a delicious frangipane paste. Surrounded by the most buttery-crisp pie dough. What's not to love! Watch my quick Step-By-Step Stone Fruit Frangipane Galette Video tutorial on how easy it is to make!

Watch my Step-By-Step Video tutorial with tips on how to make a perfect All-Butter Pie dough, a silky smooth Frangipane (Almond paste), and have a quick look at my home orchard!

A Galette is an open-faced pie. Same crust, wrapped around the very best of the season's sweet and juicy stone-fruit harvest. This is my favorite dough that I use in all my galettes. A tried and true, buttery, and super crisp pie dough! Minimal shaping-It's easier than pie, requiring none of the same precision to make.

However, if you are short on time, you can even use store-bought pie dough for an even easier and quicker prep!

All the colors of the Stone Fruit Rainbow! There are so many varieties of beautiful stone fruits at the local markets, ranging in size, color, and flavor. Juicy ripe white or yellow peaches, nectarines. The most beautiful purple plums, the reddest and sweetest bing cherries, apricots, mirabelle, and pluots. All work great in a pie!

How to make a Stone Fruit Frangipane Galette

Make the dough by hand or use a food processor. If making the dough from scratch using my all-butter pie recipe below. The dough can be made up to 2 days in advance, chilling in the refrigerator. If using frozen or store-bought, let it thaw out. Important: For a flakier and more delicate pastry dough, the butter should be very cold!
Make the Frangipane while the dough is chilling. Set aside in the refrigerator until ready to use.
Roll out the dough, transfer to a baking sheet, and evenly spread the frangipane into the center of the dough leaving a 2-inch edge
Slice the Stone Fruit and arrange them on top of the frangipane. Then sprinkle with a little sugar. Remember tart fruits need more sugar than sweet fruit.
Fold edges over (if the dough has heated up too much and it has become soft, then place the galette into the freezer for 15 - 20 minutes.
Meanwhile, preheat the Oven to 425 ºF (190 ºC)
Brush the edges with eggwash, or heavy cream. Sprinkle edges with turbinado sugar, and slivered almonds, or leave as is.
Bake until the fruit is soft and cooked through. You will see the fruit juices bubbling, and the crust has gotten a deep golden-brown crust.

As long as you are using fresh, ripe, and juicy fruit, there is really no way to go wrong!

Avoiding a Soggy Galette Crust

Unlike pies or tarts, we can not pre-bake (blind bake) a galette crust to prevent the fruit juices from making it soggy. The solution is either adding a frangipane paste on top of the dough. The thick almond-basted paste will act as a barrier and will keep the fruit perfectly in place with no sogginess.

Alternatively, if you do not want to make a frangipane, then you will have o add some cornstarch to the sliced fruit, tossed with a little lemon juice and sugar. The cornstarch will act as a thickener and prevent the fruit juices from making the crust soggy.

Other tips to prevent a soggy crust include brushing the bottom of the galette crust with egg whites, dusting it with flour, or spreading a thin layer of jam on the dough before piling the fruit on.

Lastly, the galette tastes best straight from the oven, served warm with vanilla ice cream!

For more delicious seasonal galettes, check out our other recipes linked below:

BLUEBERRY-BLACKBERRY GALETTE

APPLE GALETTE WITH SALTED CARAMEL

SUMMER PEACH GALETTE WITH ORANGE BLOSSOM HONEY

BLUEBERRY GALETTE

Other Galette-making tips:

If making the Stone Fruit Galette without the Frangipane: For 1 ½ - 2 pounds of stone fruit, you will need to toss the slices with ¼ cup - ⅓ cup of sugar, 2 teaspoons of cornstarch, the juice of a lemon, and 1 teaspoon of vanilla extract. 2 tablespoons of butter can be dotted on top of the fruit galette before baking.

Recipe

Stone-fruit Frangipane Galette

Course Cake, Dessert

Cuisine American

Keyword Frangipane, Peach Galette, Peach Pie, stone-fruit galette

Prep Time 15

Cook Time 40

Chilling time: 30

Total Time 1 25

Servings

Calories 314kcal

Author Hello Ani

Ingredients

Stone-fruit topping:

1 peach - pitted
1 nectarine -pitted
3 fresh apricots - pitted
2 small plums - pitted
6 cherries- pitted

Frangipane Filling:

½ cup almond flour (or almond meal)
¼ cup sugar
1 egg
2 tablespoon unsalted butter, softened to room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract

Galette Crust:

1 ¼ cup flour
1 ½ tablespoon sugar
½ cup unsalted cold butter (1 stick. If using salted butter, please don't add salt to this mix!)
⅛ teaspoon salt
4 tablespoon ice water
2 tbsp vodka, alternatively use apple cider vinegar

US Customary - Metric

Instructions

To make the Crust: In a glass add the water, a couple of ice cubes, and the vodka/or vinegar. To a medium-sized bowl add flour, salt, sugar, and cold butter. Using a pastry cutter (I'm using this one) or a food processor, cut the butter until the mixture resembles coarse pea-sized crumbs. Add 5 tablespoons of the ice water mixture to the flour/butter mixture and mix/or knead until the dough comes together. If the dough seems still a little dry, add one more tablespoon of ice water. Turn the dough into a ball and place it into a piece of plastic wrap. Knead down with your hands into a flattened disk and press on the edges. Refrigerate the dough for at least 30 minutes to 1 hour. The dough can be made ahead for up to 3 days ahead or can be frozen for up to 2 months.
While the dough chills, prepare the frangipane: In a small bowl combine all ingredients for the frangipane together and whisk either by hand or with an electric mixer on medium-high until smooth and creamy. Cover and refrigerate until ready to use.
Stone-fruit topping: Cut your fruits into slices, or half. The fruit of your choice should yield about 3 ½ to 4 cups of sliced fruit in total!
Preheat the Oven to 425 °F (190 °C)
Take the frangipane out of the refrigerator. Roll out the dough either directly onto a parchment baking paper, or on a lightly flowered surface. The size should be circa 13-inches. Evenly spread the frangipane into the center of the dough leaving a 2-inch edge. Arrange the fruit slices on top of the frangipane. Gently fold the edges of the dough over the fruit filling.
Brush the dough edge with a little heavy cream, or you can make an egg wash by combining one egg yolk with one tablespoon of water. Sprinkle with coarse sugar, slivered almonds, or leave just as is.
Bake until the filling is bubbly and the crust is golden brown, for about 40 minutes. Cool on the baking sheet for 10 minutes before serving.
The galette tastes amazing still warm served with vanilla ice cream! Yum!

Video

Nutrition

The post STONE FRUIT FRANGIPANE GALETTE appeared first on Hello Ani.