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Showing posts from June, 2021

This Urban Farmer Transformed Her Lawn

  Lisa Boone This is the latest in  a series we call Plant PPL,  where we interview people of color in the plant world. If you have any suggestions for PPL to include in our series, tag us on Instagram  @latimesplants . It’s an unlikely location for a farm: the front yard of a shared rental property in a residential neighborhood in the San Fernando Valley. But, Siri Lorece Hirth says, her neighbors often stop to admire her 1-year-old edible garden and visit the free farmstand she and her husband, Patrick, host on Sundays. “Only a small portion of land is available for us to grow anything, but we have found a way,” says Hirth of her former front lawn. Hirth has been gardening and growing food for years and founded her farm business —  Creative Arts Farm  — in 2015. “We were looking for land to expand, and we had a business plan,” she says. “When the pandemic hit, we thought about what we could do to help our community thrive during such a difficult time. I was doing garden consultations

Baked Ginger and Lemon Chicken Recipe

  Ingredients: 1 tablespoon crushed red pepper flakes (optional) 1 inch piece fresh ginger, finely chopped 6 tablespoons soy sauce 20 ounces bone-in, skin-on chicken thighs and drumsticks 2 red onions, quartered 1 lemon, zested then sliced into rings 1 tablespoon unsalted butter 2 tablespoons honey To Serve Steamed rice Selection of greens, like kale, broccoli or green beans 1 tablespoon unsalted butter ½ tablespoon vegetable oil 1 shallot, sliced 3 garlic cloves, sliced Directions: 1. Preheat the oven to 400°F. 2. In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger’s widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a s

Baked Zucchini Curly Fries with Parmesan & Herbs Recipe

  This healthy recipe combines two bar food favorites--fried zucchini and curly fries--into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike. Ingredients Ingredient Checklist Cooking spray ¼ cup cornstarch 4 large egg whites, lightly beaten 1 cup panko (Japanese-style breadcrumbs) ¾ ounce Parmesan cheese, finely grated (see Tip) 1 ½ teaspoons dried oregano 12 ounces spiralized zucchini noodles (see Tip) ¼ teaspoon salt ¼ cup light ranch dressing ¼ cup lower-sodium marinara sauce Directions Instructions Checklist Step 1 Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and

Easy Patriotic Cheesecake Strawberries Recipe

  These little strawberries are pretty, elegant, delicious, can be made ahead, and come together in about 20 minutes from beginning to end. They can be used as a 4th of July dessert idea, or as a fresh after-dinner snack. Recipe makes 24 strawberries... which in my house is enough to feed, well, me. Be sure to make plenty! Ingredients: 24 large, ripe strawberries 12 oz. cream cheese, softened 1 tsp. vanilla extract 1/4 C. powdered sugar 24 blueberries Instructions. 1. In a medium mixing bowl, beat together the cream cheese, powdered sugar, and vanilla with an electric mixer until fluffy and well mixed. Set aside. 2. With the tip of a sharp knife, hollow out the center of the strawberry from the hull, going as deeply as you can without piercing the bottom. Or make your life easier by cutting your strawberries in half and hollowing them out slightly-- either way works, though this way isn't as pretty. 3. Using a pastry bag or a baggie with the corner cut off, pipe the cheese mixture

Vegan Lemon Lavender Bars Recipe

  JD Raymundo We're welcoming in summer with a delicious dessert recipe that is perfect to bring to a dinner party or pack up for a picnic. These Lemon Lavender Bars are a light, aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan–no need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using  Califia Farms' Oat Barista Blend  to achieve the perfect texture. How do you make lemon curd without eggs? The eggs in lemon curds are used to make custard, but you can easily do this without the use of real eggs by mixing together cornstarch, Califia Farms Oat Barista Blend, and lemons. The cornstarch will thicken this whole mixture simulating a smooth, creamy, and citrusy custard, perfect for cakes, cupcakes, or in this case lemon lavender bars. Vegan Lemon Lavender Bars Prep Time:  10 Min Cook Time:  25 Min Passive Time:  1 Hour Total Time:  1 Hour, 35 Min Makes 9 Bars Equipment : 8x8” Baking Tray, Parchmen

Tingmomo Is a Tibetan Treat You Should Know. Here’s How to Make It

  What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it is known to Tibetans, which inspired the once-viral bulletproof coffee trend. But if you live in the Himalayan region of India, Bhutan, or Nepal, home to some of the largest Tibetan exile settlements of the past seven decades, you will likely know of momo, Tibetan dumplings that have become widely adopted in these Himalayan countries. Tingmomo is another Tibetan treat you should know. A steamed bun with a soft, fluffy texture, its name, some say, is a contraction of tingba, the Tibetan word for “cloud,” and momo, the Tibetan word for “dumpling.” The buns, called tingmo for short, are typically paired with phing sha, a savory stir-fry of glass noodles with mokru (wood ear mushrooms) and chunks of meat; or with shapta, thinly sliced meat stir-fried with velvety gravy that you sop up with p