People love to talk about cold brew. This very site is running a bunch of stories about it right now, in fact. And obviously, there are lots of ways to turn tea leaves and coffee grounds into a refreshing beverage. But there’s one method that people don’t really talk about all that much: flash chilling (aka Japanese cold brewing).
If you’re going to give it a try (and you really should; keep reading to learn why), you might want to pick up this Takeya Flash Chill Iced Tea Maker, which is currently on sale.
There will always be a special place in our hearts for traditional tile installations in the kitchen, but sometimes you want a more unexpected look. Enter: the unfinished backsplash, which gets installed without the usual trim along the top.
Compared to standard backsplashes (like the one above), it’s a little less “perfect” and more out of the ordinary, thanks to a purposeful jagged edge. To put it simply, the look has a certain imperfect charm that we’re just loving these days.
There are two major ways we’ve been seeing this unfinished trend take shape. Keep reading to see what they are.
Most foods are made exponentially more tasty once deep-fried (hello, state fair food), but I feel that this is especially true for tofu. A crispy coat somehow transforms these wiggly little cubes into something rather magical.
But deep-frying tofu is a little much for an average weeknight. Here’s how to achieve crispy tofu perfection at home with a lot less fuss.
Folks, I’m excited today. The Keto Reset Instant Pot Cookbook was just released this morning. It’s been a labor of love the same way The Keto Reset Diet book was. I literally threw myself into that project (with my own ongoing keto experiment), and this recipe collection was no different.
With help from co-authors and fellow chefs, Brad Kearns, Lindsay Taylor and Layla McGowen, I wanted to put together the perfect tool for keto eating. In short, a tool that would allow anyone to get all the benefits of a keto diet—with the least amount of time, strain and effort in the kitchen. (I’m all about that.) And now it’s here: 75 low-carb, hassle-free, and delicious recipes to get you started (or reinvigorated) in your keto journey.
To celebrate, I thought I’d serve up a sneak peek with two of my favorite recipes from the collection—along with a giveaway.
Butter Herbed Mushrooms
This dish makes a fantastic accompaniment to a nice juicy steak on any given night, but also think about doubling the recipe and serving it at your next holiday meal. Since it doesn’t require the already crowded stove or oven to prepare, it’s perfect for gatherings. It looks nice on the holiday table, too!
Ingredients
4 tablespoons unsalted butter or ghee
3 cloves garlic, minced
4 cups small cremini or white mushrooms (see note), stems removed
½ cup loosely packed fresh parsley leaves
4 sprigs fresh oregano, leaves picked
4 sprigs fresh thyme, leaves picked
1 cup bone broth (or vegetable broth)
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon dried marjoram (optional)
Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel.
Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.
Note : If possible, choose mushrooms that are about the same size. If you can only find bigger mushrooms, cut them in half, or even quarters if they are quite large.
Macronutrients Per Serving:
Calories 140
Fat: 12 grams
Protein: 7 grams
Carbs: 4 grams
Beef Pho (Pho Bo)
This popular Vietnamese soup is pronounced “fuh,” with an upward inflection. Traditional cooking methods call for a broth that has been simmered for several hours, but cooking under pressure allows for a full-flavored broth in a fraction of the time. The high cartilage content of the oxtails lends a velvety mouthfeel. The heat from the broth cooks the raw beef slices to a perfect medium-rare in the time it takes to add your toppings.
FOR THE BROTH
1½ pounds oxtails
½ pound beef brisket or chuck roast
1 cinnamon stick
5 whole cloves
¹?8 teaspoon ground coriander
2 star anise pods
½ medium onion, thickly sliced
2-inch piece fresh ginger, thickly sliced and bruised
10 cups filtered water
½ medium Fuji apple (see Note), peeled and cut into chunks
2 teaspoons sea salt
2 teaspoons fish sauce, or more to taste
Keto-friendly sweetener (optional)
TO ASSEMBLE
6 ounces sirloin steak
2 large zucchini, spiralized into thin noodles
¼ red onion, thinly sliced
2 scallions, thinly sliced on a diagonal
Lime wedges, for serving
TOPPINGS (OPTIONAL)
1 cup mung bean sprouts or other sprouted greens
Few sprigs each of fresh Thai basil, cilantro, and/or mint
Thai chiles or jalapeños, thinly sliced
Instructions:
For the broth: Rinse the oxtails and brisket well under cold running water. Place the oxtails and brisket in a large stockpot and cover with water. Bring the water to a rolling boil over high heat, then reduce to a low boil and cook for 15 minutes. You will see a beige colored raft of foam form on the surface of the water. Remove the pot from the heat, discard the water, and rinse the oxtails and brisket with warm water when they are cool enough to handle. Set the beef aside.
Set the Instant Pot to Sauté. Once heated, place the cinnamon, cloves, coriander, and star anise in the bottom of the dry pot insert and toast for 2 to 3 minutes, stirring constantly. Add the onion and ginger and continue to stir for an additional minute or two. The aromatics will begin to smell very fragrant during this time, and it is desirable if they begin to char slightly. Press Cancel.
Carefully pour in the water, then add the oxtails, brisket, apple, and salt. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 15 minutes. Meanwhile, place the sirloin in the freezer for 20 to 30 minutes (this makes it easier to slice later). Place the optional toppings in small bowls to prepare for serving later.
When the Instant Pot beeps, allow the pressure to release naturally for 20 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Very carefully strain the hot broth from the pot through a fine-mesh sieve. Set the brisket aside and discard the ginger, onion, apple, and spices. Leftover bones and cartilaginous bone caps from the oxtails can be saved and used again later to make bone broth. Season the strained broth with fish sauce to taste. Adjust the flavor by adding sweetener to taste, if desired.
Remove the sirloin from the freezer and slice thinly across the grain. Likewise slice the cooked brisket. Divide the spiralized zucchini noodles evenly among four large soup bowls. Arrange slices of both raw and cooked beef atop the zucchini noodles, along with slices of red onion and scallion. Gently pour a generous serving of piping hot broth into each bowl directly over top of the raw beef slices and zucchini noodles. Serve immediately with the optional toppings on the side for diners to add themselves, along with lime wedges.
Note: Keto folks might be tempted to omit the apple from this recipe, but don’t! You discard it after cooking, and it adds minimal carbs per serving.
Macronutrients Per Serving (with Mung Bean Sprouts):
Calories 356
Fat: 12 grams
Protein: 46 grams
Carbs: 11 grams
Now For the Giveaway…
I’m giving away 10 copies of the Keto Reset Instant Pot Cookbook to share my excitement for release day. Just ENTER HERE for a chance to win a copy for yourself (or a friend).
But hurry—this giveaway ends on May 15, 2018 at 11:59 p.m. EDT.
*U.S. residents only. *Must be 18+ to enter.
But Wait…There’s More!
When you order your copy of the The Keto Reset Instant PotCookbook, for a limited time, we have an awesome kit of all-digital bonus items:
$10 gift certificate at PrimalBlueprint.com
Exclusive video in the kitchen with Dr. Lindsay Taylor, getting you informed and excited about using your Instant Pot
Free copy of The Paleo Cooking Bootcamp, the centerpiece of our comprehensive online multimedia course on intentional cooking
PDF recipe sampler from the book, for easy printing and pasting on the fridge door
Just visit the Keto Reset Instant Pot Cookbook homepage to take advantage of the offer, and learn more about the book as well as our online Keto Reset Mastery Course, one of the most comprehensive educational experiences you can obtain anywhere to learn how to go keto the right way.
And to get you going keto the right way, take 20% off your enrollment in the Keto Reset Mastery Course. Just enter this code at checkout: MDA20. This course discount offer expires on May 31st, so take the plunge and get educated on keto—and pick up your Keto Reset Instant Pot Cookbook to make it easier than ever to stay aligned with your keto goals!
Thanks, everybody. Looking forward to hearing your thoughts on the book. My team and I had a great time putting it together for you!
I was in Copenhagen last week and, when I opened my menu at a highly recommended burger joint, I noticed that the calorie count was printed just after each item’s description. It didn’t matter if it was a main course, a side dish, or even one of the mayo-based dipping sauces for the fries — the calories were all right there in a matching typeface.
For me, those numbers acted as more of a challenge (which, spoiler alert, I rose to meet) than a deterrent. I honestly found those three- and four-digit calorie calculations to be way less off-putting than the prices (another spoiler: Denmark is expensive).
There is nothing I love more than free stuff. If my neighbors leave last summer’s best sellers in the lobby of my apartment building, I’ll pick them up. If the Y stacks up the snacks left over from its after-school camps, I’ll take them. And if I ever see vinyl records beside the curb on trash day, they’re all coming home with me, even if they’re all in French. (Yes, this has happened.)
But last weekend, when Dunkin’ Donuts was giving away free samples of its cold brew, I wanted nothing to do with it. Zero dollars is still too many dollars for a cup of what tastes like weak coffee and human tears.
I recently took it upon myself to compare the cold brews from both Starbucks and Dunkin’ Donuts — and it wasn’t even close.
It’s that time again! Those ultra-tart red and green stalks of rhubarb have returned for their springtime stint at the market. Expect them to stick around through June (maybe longer if you’re really lucky), so grab them while you can.
Rhubarb is a natural partner to berries, irresistible when it’s baked or poached until tender, and an unexpected delight at the dinner table. No matter your favorite way to enjoy rhubarb, here are 16 easy recipes to get you there.
I love Trader Joe’s, but I’ve often found myself a bit perplexed by the nautical theme — and not just because I mixed up Trader Joe’s and Trader Vic’s for years. It’s a little odd to have a nautical-themed grocery store, right? Most grocery stores do not have themes at all. They just have food.
But Trader Joe’s employees are called “crew members” and all wear Hawaiian shirts. The managers are called “captains.” And instead of calling out announcements over the PA system, Trader Joe’s rings nautical bells in a type of Morse code.
You’ve been making pasta for yourself since college or maybe even high school or earlier, right? You probably have a million (or at least a dozen) pasta dishes in your repertoire that you can make without even thinking about it. What if you’ve been making one big mistake this whole time, though?
I got to go to Italy to meet Giovanni Rana (you might recognize his face from his pasta packaging, which can be found in the refrigerated section at the grocery store) to see how the sausage, er, pasta is made.
I asked him, through a translator, to tell me the biggest mistake Americans make when it comes to cooking pasta at home. The translator wasn’t even finished with the question before he had his response ready.
I love checking out new grocery store products — especially at places like Aldi and T.J. Maxx because the selection is unpredictable and seemingly random. Here’s a new wine! Here’s a great deal on fancy cookies! Here’s an olive oil that tastes like trail mix!
The special, limited-time finds section of the store is like a mini treasure hunt. Sometimes you find something wonderful, and sometimes you find something awful. And sometimes you find something that makes you go, “Wait, what?”
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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Folks, I’m excited today. The 
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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