Once again: no special ingredients or equipment is needed, except coconut aminos, but that’s available in most health food stores or online.
I really appreciate a good jerky, especially because there is NO CLEAN ONES out there and because we’re going camping for 4 days and I will need some portable snacks that are actually good for me.
1 lb top sirloin
1 bottle coconut aminos
1 tsp of each: salt, cracked pepper, ground coriander
½ tsp of each: ground cumin, ground fennel
If you like milder taste use half of the spices!! I like it spicy.
I didn’t trim the fat from the meat. I like the fat. But it’s up to you.
Cut the steak against the grain, diagonally, like on the video.
Mix the coconut aminos with all the spices and pour it into a glass or stainless bowl, then add all the strips and make sure all the slices get covered. You can add water to the marinade if it doesn’t cover your meat.
I marinated it overnight, but I guess a few hours would do!
Set your oven to 200 degrees. Line a baking sheet with aluminum foil. Place the rack on top (you want to leave the jerky exposed to air on both sides). I used a cooling rack intended for baking and did two batches, that’s how much a pound will make!
Place jerky on the racks, leaving a little space between.
Bake for at least two 2 hours (checking frequently) or until it is, well, jerky-like! You want it to be dry.
Store in an airtight container.
We returned from camping to a garden full of ripe vegetables and herbs. There are big, robust heads of bib lettuce, a sea of cilantro and parsley, dark green leaves of spinach, and two hedges of sugar snap peas. The peas now over my head and there are hundreds of pea pods that need to be eaten.
My all time favorite recipe for snap peas is fixed repeatedly throughout the snap pea season. They’re seasoned with a little soy sauce, Sriracha and dark sesame oil. Last night I decided to add some thin shreds of carrots and angel hair pasta. It was so good, I’m not sure if I’ll do it any other way again.
I posted the sautéed pea recipe last year. To make what you see in these pictures, I cut four carrots into thin strips, using my julienne peeler, which I sautéed with the peas. Meanwhile, I cooked three ounces of angel hair pasta. The vegetables were seasoned and tossed together with the pasta.
The whole meal came together in about ten minutes and we were practically licking our plates.
Popcorn doesn’t have to be plain and boring anymore! This light, airy snack is a fantastic vessel for experimenting with flavors ranging from sweet to salty to spicy. It’s simple to prepare, and exciting to spice up—making it a quick and tasty option for any occasion.
I like to coat mine with curry spices, Italian herbs, spicy powders, or sweet sugar for a different combination each time. One recipe that I’ve tried (and tried again) and wanted to share with you is Barbeque.
Barbeque combines spicy, smoky, and sweet seasonings together to create a flavor that immediately draws you back for more. With one serving only 86 calories, this popcorn is all you need to fulfill those BBQ desires. Warning: This flavor combination may leave you wondering whether a piece of popcorn or BBQ potato chip was just eaten. There is only one way to find out—let’s make some gourmet popcorn.
½ cup popcorn kernels
1/8 teaspoon plus ¼ cup canola oil
1 Tablespoon brown sugar
2 teaspoons chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
Measure out ¼ cup kernels, and gently coat them in 1/8 teaspoon of canola oil in a small bowl.
Place the coated popcorn kernels in a brown paper bag. Fold the top of the bag three times and seal tightly.
Place the bag in the microwave for 1 minute 30 seconds. Remove bag, open top and shake well. Seal bag again tightly and microwave and additional 1 minute 15 seconds. Repeat with the other ¼ cup of kernels.
While the kernels are popping, in a large bowl mix together ¼ cup oil with the rest of the ingredients.
Add the popcorn into the bowl, and toss well with the flavorings until fully coated.
Per 1 cup serving
Total Fat: 6 g
Saturated Fat: 0.5 g
Sodium: 117 mg
Total Carbohydrate: 7.5 g
Dietary Fiber: 1 g
Protein: 1 g
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