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Dr. Sumesh Uncle Hirway, Ph.D (@sumeshhirway<\/a>) is back with more tips, Jen Feltham of Sonoratown (@sonoratownla<\/a>) teaches us a tortilla trick, and Samin & Hrishi talk treats.<\/p>\n For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n Food ideas discussed in this episode:<\/strong><\/p>\n Skinny chicken stew Broccoli pesto Broccoli, egg and cheese muffin Macaroni and cheese tips<\/strong><\/p>\n Use a variety of cheeses: parmesan, gruyere, fontina, sharp cheddar\u00a0<\/p>\n<\/li>\n Make a lovely bechamel sauce. Here\u2019s Samin\u2019s recipe (it\u2019s an element in the lasagna).<\/span><\/a>\u00a0 Work the grated cheese into the bechamel after it\u2019s cooked.\u00a0<\/p>\n<\/li>\n Add a slice of American cheese, or a dash of sodium citrate, to make cheese melt smoothly. Read more about this fascinating technique here.<\/span><\/a>\u00a0<\/p>\n<\/li>\n<\/ol>\n Grits breakfast Upma Haleem\u00a0 Smoothies Seasoning cast iron Pinto beans Recipe for dressing like Samin
<\/strong>To turn your tough, skinny chicken edible, slow-cook it in water with onions, garlic, carrots and some liquid (stock or water). Cook on low until it is falling off the bone. Remove the chicken from the bones and eat it in the sauce over rice or over pasta, or with fresh bread and yogurt.\u00a0 Here\u2019s a lovely coq au vin<\/span><\/a> to try and a slow-cooker chicken vindaloo<\/span><\/a> that looks amazing!<\/p>\n
<\/strong>Cut broccoli florets into small pieces. Blanch it in salty water until it’s just tender.\u00a0 Add it to the blender or food processor with Parmesan, pine nuts, olive oil, garlic, and salt. Basil is optional. Blend to pesto consistency. Here are<\/span><\/a> a couple recipes<\/span><\/a> if you want them.\u00a0\u00a0<\/p>\n
<\/strong>Steam or blanch broccoli until it\u2019s just barely tender. Whisk together eggs. Add finely grated parmesan and a spoonful of cream or sour cream. Butter or grease a muffin tin. Pour egg mixture and broccoli into the tins, and add little cubes of a melty cheese like cheddar or monterey jack. Put a little grated cheese on top for browning. Bake. This recipe looks good if you want to try it!<\/span><\/a><\/p>\n\n
<\/strong>Make grits or polenta. Add cheese, mascarpone or sour cream. Top with a poached egg and black pepper.\u00a0<\/p>\n
<\/strong>Hrishi says this one<\/span><\/a> looks just right.<\/p>\n
<\/strong>Here\u2019s a recipe for Haleem<\/span><\/a>, a Persian wheat and meat porridge that is one of Samin\u2019s childhood favorites.\u00a0<\/p>\n
<\/strong>Blend up fruits and veggies with a liquid of your choice like a juice or a milk. For example, frozen strawberries, frozen blueberries, a banana, spinach and almond milk.\u00a0<\/p>\n
<\/strong>Here\u2019s the video<\/strong><\/span><\/a> Samin was thinking about. You can also read here<\/strong><\/span><\/a> for more information.<\/p>\n
<\/strong>Slow-simmer pinto beans in a pot of properly salted water with the lid a little bit uncovered. Or, make it in the instant pot. You can add a whole onion or garlic clove or dried chiles. You can also add an old corn tortilla. When it\u2019s time to eat, blister a serrano chile in very hot oil, then add the cooked beans and mash them with a potato ricer or a potato masher while they are frying. Eat with tortillas.<\/p>\n
<\/strong>1 pair overalls
1 pair red sneakers
1 curly ponytail
1 striped t-shirt
1 very dirty dish towel
Season with salt, combine and serve!<\/p>\n<\/div>\n