Chocolate: a wonderful ingredient that is used in so many delicious dishes. But, what happens when it’s used as a broad theme in one of our Pass It On cooking challenges? This is a chaotic episode that takes an unexpected turn… buckle up and get ready!
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Hugh Augustine is a rapper from Los Angeles trying to provide something different for his community: access to affordable, plant-based meals that everyone can enjoy. After his national tour was cancelled due to COVID-19, Hugh came up with the idea to sell food to his community. Hugh is used to working with rappers like Isaiah Rashad and Jay Rock, but these days he’s been working in the kitchen with his cousin and sous chef, Hayley. Hugh’s new normal is cooking and selling a variety of vegan meals, like jambalaya, enchiladas, and his famous soul bowl, at an affordable price of $10. He cooks and sells his food out of his home in the Baldwin Hills neighborhood of South LA and markets his small business through Instagram and Twitter. Hugh hopes his food will make a difference in the health and well-being of his community.
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Make your favorites from Taco Bell at home! Get the recipe: https://www.allrecipes.com/recipe/174658/double-decker-tacos/
#tacos #tacobell #doubledeckertacos
Ingredients
1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
⅔ cup water
12 eaches prepared crisp taco shells
2 avocado, NS as to Florida or Californias avocados
1 tablespoon sour cream
1 fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
¼ red onion, chopped
½ cup sour cream
Directions
Step 1
Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
Step 2
Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
Step 3
Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
Step 4
To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
Step 5
To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.
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Of all the delicious things to make in an Instant Pot, sweet potatoes are the perfect vegetable for fall! Read more: https://www.allrecipes.com/article/how-to-cook-instant-pot-sweet-potatoes/
#instantpot #sweetpotatoes #potatoes
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#AD | Today we’ve got an epic Beat the Chef Mystery Box Challenge for you, as James and Jamie celebrate the ancient ingredient that is wheat! With an ingredients box full of surprise items, we’ve challenged the guys to create something special to celebrate wheat. But before they get cooking, they’ve got to learn more from the experts about this classic ingredient to really show off what it can do in the kitchen.
They’re cooking up 2 very different dishes, but who will be the winner? Watch and decide for yourself!
You can also check us out Behind the Scenes with the experts here:
https://bit.ly/32wii3q
Get Jamie’s recipe here: https://bit.ly/32fyOVl
Get James’s recipe here: https://bit.ly/3mg6j1Z
Find out more about the fantastic work BASF are doing using the links below:
Twitter: @BASFAgro
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Website: www.sorted.basf.com
Thank you to Hannah Darby and Alex Waugh for sharing their knowledge with us! If you want to learn more from Hannah then check her out here: @tedarbyandsons
#SORTEDxBASF
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Chef Angie from Don Rito in NYC is challenged to make fresh mozzarella without proper measuring materials, without a cheesecloth, and without a fully working stove in a tiny apartment. Can she make mozzarella magic happen?
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Lani Halliday of Brutus Bakeshop in Brooklyn, NY is in the Munchies Test Kitchen making a nostalgic treat that everyone can enjoy: power poptarts, made vegan and gluten-free. This recipe features tropical fruit flavors, like guava paste filling and passion fruit frosting. Lani also includes tips and ideas for ways to bake gluten-free and vegan.
Check out the recipe here: https://www.vice.com/en_us/article/3azjmj/homemade-guava-pop-tarts-recipe
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Omelettes are the perfect staple meal to rustle up when you’re short on time and ingredients. In this episode, our resident chef, Ben, talks us through two different omelette recipes that are packed full of hacks, tips and cheats to level up your omelette game forevermore.
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