How to Make Garlic-Dill Pickles
Briny, garlicky, and crisp, a full-sour dill pickle satiates wicked salt cravings. After all these years, I finally realized that if I just made my own, I could have a never-ending stash.
To see the full post you can visit its page on The Feed. For the recipe without the photos, take a look at the Recipe File.
Must do for the spring/summer
![littlelaur:
were you just thinking you wanted to make an argentinian dinner? [answer: no, you most likely were not.] but if you were, keep reading!
my dad immigrated from argentina in his teens - so we were raised on the good stuff [perfectly done steaks, alfajores, dulce de leche…& the list goes on].
this weekend i was pulling together a menu for sunday dinner. & the list of ingredients kept growing & i just couldn’t bear the thought of spending hours in the kitchen cooking on a nice sunday evening…
so i went to what i know. steak with chimichurri sauce, a simple green salad with grandma’s dressing [sorry, that’s a family secret y’all], & panqueques. & so i thought i’d share these 2 [amazing & super easy] argentinian recipes that i adore. seriously, i could put chimichurri sauce on everything & eat panqueques for every meal [if only!].
chimichurri sauce [recipe my own]
ingredients:
1 bunch flat leaf parsley
about 6-10 cloves of garlic [based on how much garlic you like. i used about 8.]
4 loosely packed tablespoons oregano
1/3 cup olive oil
4 tbsp red wine vinegar
1/2 tsp. red pepper flakes [if you don’t like heat, dial it down. if you love it, add more!]
instructions:
blend garlic, parsley, & oregano using a food processor. add in rest of the ingredients & pulse until finely chopped.
panqueques [recipe from my mama]
ingredients:
1 egg
1/2 cup skim milk
1 cup flour
1/2 cup water
1 can sweetened condensed milk
instructions:
place can of sweetened condensed milk in a pot of boiling water for 2.5 hours. when ready, mix egg, milk, flour, & water in a bowl to create the batter. [if you’d like to, you can put a little butter & brown sugar in the pan to coat the outside of the panqueque]. add to pan, swirling pan off the heat in order to thin out the crepe. when brown on one side [about 3-4 min], flip to other side & let brown. remove from heat.
take out the can of sweetened condensed milk, let sit until cool, & open. spread dulce de leche on the crepe, wrap like a little enchilada - & eat. heaven!](http://24.media.tumblr.com/tumblr_m0eyc1Lr0c1qa15qwo1_1280.png)
were you just thinking you wanted to make an argentinian dinner? [answer: no, you most likely were not.] but if you were, keep reading!
my dad immigrated from argentina in his teens - so we were raised on the good stuff [perfectly done steaks, alfajores, dulce de leche…& the list goes on].
this weekend i was pulling together a menu for sunday dinner. & the list of ingredients kept growing & i just couldn’t bear the thought of spending hours in the kitchen cooking on a nice sunday evening…
so i went to what i know. steak with chimichurri sauce, a simple green salad with grandma’s dressing [sorry, that’s a family secret y’all], & panqueques. & so i thought i’d share these 2 [amazing & super easy] argentinian recipes that i adore. seriously, i could put chimichurri sauce on everything & eat panqueques for every meal [if only!].
chimichurri sauce [recipe my own]
ingredients:
1 bunch flat leaf parsley
about 6-10 cloves of garlic [based on how much garlic you like. i used about 8.]
4 loosely packed tablespoons oregano
1/3 cup olive oil
4 tbsp red wine vinegar
1/2 tsp. red pepper flakes [if you don’t like heat, dial it down. if you love it, add more!]
instructions:
blend garlic, parsley, & oregano using a food processor. add in rest of the ingredients & pulse until finely chopped.
panqueques [recipe from my mama]
ingredients:
1 egg
1/2 cup skim milk
1 cup flour
1/2 cup water
1 can sweetened condensed milk
instructions:
place can of sweetened condensed milk in a pot of boiling water for 2.5 hours. when ready, mix egg, milk, flour, & water in a bowl to create the batter. [if you’d like to, you can put a little butter & brown sugar in the pan to coat the outside of the panqueque]. add to pan, swirling pan off the heat in order to thin out the crepe. when brown on one side [about 3-4 min], flip to other side & let brown. remove from heat.
take out the can of sweetened condensed milk, let sit until cool, & open. spread dulce de leche on the crepe, wrap like a little enchilada - & eat. heaven!
Loftus Lens, DC Film, No Flash, Taken with Hipstamatic
Loftus Lens, DC Film, No Flash, Taken with Hipstamatic
slow cooker guinness beef stew
this is further solidifying my need for a slow cooker. plus i think i’ve mastered my mama’s beef stew, so it’s time to try a new recipe!
It’s just so… beautiful.
Photo by Seven Spoons for Saveur
TACO SOUP
Taco soup has been mentioned, but nobody posted a recipe. I can fix that:
1.5 lbs of ground meat (sub turkey if you want a healthier alternative)
1 can of corn
2 cans of black beans
2 cans of petite diced tomatoes with green chiles (not the smaller Rotel cans. The regular size cans)
1 can of Tomato sauce
1 pack of Taco seasoning
1 pack of Ranch dressing mix
Brown the meat. Throw it in a crock pot with all the other shit and cook on low all day. Put soup in a bowl, top with shredded cheese (and cholula if you’re so inclined) and tear that shit up. Dip Tortilla chips if you feel like getting buck wild.
I fucking love me some Taco soup. Even if it does lead to a case of heinous gas the next day.
