The Epicurean Club

The Epicurean Club The Epicurean Club

TikTok RamenIngredients2 (3 oz.) packages instant ramen (spice packet discarded) 2 tbsp. unsalted butter1/2 medium red b...
05/04/2023

TikTok Ramen
Ingredients
2 (3 oz.) packages instant ramen (spice packet discarded)
2 tbsp. unsalted butter
1/2 medium red bell pepper, stemmed, seeded, and chopped
1 small carrot, peeled, trimmed, and thinly sliced into rounds
2 cloves garlic, minced
large pinch red pepper flakes
3 tbsp. low-sodium soy sauce
3 tbsp. light brown sugar
3 large eggs, lightly beaten
1 tbsp. everything bagel seasoning
Chopped scallions, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a medium pot of boiling water, cook the ramen noodles according to package instructions. Drain and set aside.
Step 2
Meanwhile, melt the butter in a large nonstick skillet over medium-high. Add the bell pepper and carrot, and cook until, stirring often, until softened, about 4 minutes. Add the garlic and chile flakes, and cook, stirring, until fragrant and golden, about 1 minute. Add the soy sauce and brown sugar and cook, stirring, until sugar is dissolved and sauce is boiling, about 15 seconds.
Step 3
Add the cooked noodles and toss to coat. Push the noodles to one half of the skillet and add the egg to the other half. Season eggs with salt and pepper. Let sit until the very edges look like they are about to set, about 20 seconds. Stir occasionally, using a wooden spoon or spatula until soft curds form, about 3 minutes.
Step 4
Combine noodles and eggs and spoon into bowls.
Step 5
Sprinkle with everything bagel seasoning and green onion.

Slow-Cooker Chicken PozoleIngredients4 c. low-sodium chicken broth3 boneless skinless chicken breasts2 poblano peppers, ...
05/04/2023

Slow-Cooker Chicken Pozole
Ingredients
4 c. low-sodium chicken broth
3 boneless skinless chicken breasts
2 poblano peppers, chopped
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. cumin
1 tbsp. oregano
2 tsp. chili powder
2 tsp. kosher salt
Freshly ground black pepper
2 (15-oz) cans hominy, drained and rinsed
Thinly sliced radishes, for garnish
Sliced green cabbage, for garnish
Fresh cilantro, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
Step 2
Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
Step 3
Serve soup into bowls and garnish with radish, cabbage and cilantro.

RECIPESA Chimichurri Recipe That Will Become Your New Go-To CondimentThe best overall tip we can give (and have given th...
02/04/2023

RECIPES
A Chimichurri Recipe That Will Become Your New Go-To Condiment

The best overall tip we can give (and have given throughout these recipes) for keeping yourself on a healthy eating streak, is to keep things tasty. You don't crave food that is bad for you simply because it is high in calories. We tend to crave junk food because it is flavorful and satisfying to our tastebuds, right? Therefore, your best bet to staying on track is to keep it exciting and flavorful. A great way to do that is to arm your food and your cabinet stocked with a few good sauces, spreads, and seasonings that you can use to spruce up your meals, constantly giving yourself favor and variety when preparing your meals. One of the homemade sauces on your list to stock your pantry with should be this one: a chimichurri recipe. Chimichurri is an herb-based sauce from Argentina, that packs a bit of spice too from the jalapeño. It's used to adorn and enhance a variety of different dishes, everything from grilled meats and fish to roasting vegetables, or a fried egg, or better yet, dishes that contain all of the above. After some careful reflection, we've decided that chimi is pretty much the world's greatest condiment, turning mediocre food good and making good food, well, great. Once you make it, you'll have a hard time not painting it on every single food you come across: sandwiches, grilled vegetables, and eggs will be only the beginning, trust us.
MAKES ABOUT 1 CUP AND KEEPS IN THE FRIDGE FOR AROUND 1 WEEK
YOU'LL NEED
1 cup rough chopped parsley (about half a bunch)
1 clove garlic
1⁄2 tsp salt
2 Tbsp water
1 1⁄2 Tbsp red wine vinegar
1⁄4 cup oil
1⁄2 tsp sugar
1 Tbsp minced jalapeño

HOW TO MAKE IT
Combine all ingredients in a food processor and pulse until fully blended.

Eat This Tip
Sprucing Up Your Snacks:

So we're going to say something that might sound controversial: it's okay to snack. Sometimes, you need a little something to tide yourself over in between meals, and that's okay. The trick is choosing healthy things to snack on. Slice up some carrots and other root vegetables and dip them into some chimichurri sauce. That way you'll disguise your healthy snack in a sauce that packs a flavorful punch.

Sheet-Pan Lemon Butter Chicken ThighsIngredients1/2 c. (1 stick) butter, softened, divided1 1/4 lb. baby potatoes, halve...
29/03/2023

Sheet-Pan Lemon Butter Chicken Thighs
Ingredients
1/2 c. (1 stick) butter, softened, divided
1 1/4 lb. baby potatoes, halved
kosher salt
freshly ground black pepper
1 lemon zested and thinly sliced
4 tsp. chopped fresh thyme, divided, plus more leaves for serving
1 1/2 tsp. dried oregano, divided
2 1/2 lb. bone-in skin-on chicken thighs
1 small red onion, halved and cut into 3/4" wedges
5 cloves garlic, unpeeled
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss to coat. Roast until they just start to turn golden, about 15 minutes.
Step 2
Meanwhile, in a medium bowl, stir together remaining 6 tablespoons butter, lemon zest, 3 teaspoons thyme, and 1 teaspoon oregano.
Step 3
Pat chicken thighs dry with paper towels and season with salt and pepper. Rub butter mixture all over chicken, including under the skin. Sprinkle with remaining 1 teaspoon thyme and ½ teaspoon oregano.
Step 4
Add onion, lemon slices, and garlic to baking sheet and toss with potatoes. Nestle chicken thighs among potato mixture. Roast until golden and chicken reaches an internal temperature of 165°, about 35 minutes.

RECIPESThe Easiest Chicken Adobo RecipeThis may be the easiest recipe in the entire book—only marginally more challengin...
26/03/2023

RECIPES
The Easiest Chicken Adobo Recipe

This may be the easiest recipe in the entire book—only marginally more challenging than toasting bread or pouring yourself a bowl of cereal. Chicken adobo is a staple of the Philippines, a dish so delicious and simple that it's a wonder it's not a weekday standard in houses across America. The key is to reduce the sauce down to a syrup thick enough to cling to the chicken and infuse your meal with a huge jolt of savory garlic-soy flavor. If you prefer your chicken with a deep caramelized crust, try sliding it under the broiler for a few minutes just before serving. Crust or not, make sure to add a vegetable (roasted broccoli is great) and a scoop of brown rice before sitting and chowing down on this chicken adobo recipe.

NUTRITION: 230 calories, 2 g fat (0.5 g saturated), 880 mg sodium

SERVES 4
YOU'LL NEED
1⁄2 cup rice wine vinegar
1⁄2 cup low-sodium soy sauce
4 cloves garlic, peeled and crushed
4 bay leaves
1 tsp coarsely ground black pepper
1 lb skinless chicken thighs
2 cups prepared brown rice
HOW TO MAKE IT
In a medium saucepan, combine all the ingredients.
Bring to a bare simmer, cover, and cook for 20 to 25 minutes, until the chicken is very tender and cooked all the way through.
Remove the chicken from the pot and bring the mixture to a vigorous boil.
Continue to boil for about 10 minutes, until the cooking liquid reduces by half and is thick enough to cling easily to the back of a spoon.
Return the chicken to the pot and heat through.
Discard the bay leaves. Serve the chicken with the rice and the reduced sauce.
Eat This Tip
Leftover Love:

Chicken adobo is leftover gold, not just because it's pretty awesome cold straight from the refrigerator, but because it can be converted into an amazing array of dishes that will make you forget you're eating last night's dinner. Make an Asian-style wrap by stuffing tortillas or Bibb lettuce leaves with a few chunks of chicken adobo, along with steamed brown rice, chopped scallions, roasted vegetables, and a sq**rt of sriracha. Or scatter the chicken on a salad of greens, mandarin oranges, almonds, and red bell pepper strips dressed with soy sauce, peanut oil, and lime juice.

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