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Epoch Times
10-05-2025
- Lifestyle
- Epoch Times
Burrata Salad
View the Easy but elegant Burrata Salad that I crave 24/7. This salad is inspired by fresh Greek salads that I love so much, but with creamy burrata cheese and lots of fresh herbs (because they make everything shine!). And PLEASE don't skip the If you have extra burrata, use it to make a And don't miss my other How to Make Burrata Salad Make pita chips: Break the pita bread into small, bite-size pieces. Heat 3 tablespoon of olive oil in a large pan and once hot, add the pita bread. Fry briefly until golden, tossing frequently as it toasts. Use a pair of tongs to transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt and generously with sumac. Assemble salad: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill. For the dressing, mix lemon juice, zest, and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with pita croutons. Related Stories 4/30/2025 4/25/2025 Lauren Allen Burrata Salad Serves 4 Prep 15 minutes Total 15 minutes 2 slices pita bread 3 Tablespoons olive oil 1/2 teaspoon sumac, optional 6-8 cups mixed greens lettuce 1 English cucumber sliced 5 campari tomatoes, or heirloom tomatoes, quartered or chopped 1/2 cup Kalamata olives, pitted and halved 1/3 small red onion, sliced thinly 8 ounces burrata, broken into pieces 1 cup fresh chopped basil 1/3 cup fresh chopped dill Dressing: 1/3 cup extra virgin olive oil Zest and juice from 1 lemon Sea salt or flake salt, to taste Toast Pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, and sumac. Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill. Make Salad Dressing: Mix lemon juice, zest, and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with toasted pitas. Lauren Allen Notes Recipe Variations: Peach Burrata Salad: Omit olives and dill and add fresh mint and fresh sliced peaches to the top of the salad. Watermelon Burrata Salad: Omit olives and dill and add fresh mint, sliced watermelon, and blueberries on top of the salad. Nutrition Calories: 463kcal, Carbohydrates: 10g, Protein: 12g, Fat: 46g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 23g, Cholesterol: 40mg, Sodium: 281mg, Potassium: 536mg, Fiber: 4g, Sugar: 5g, Vitamin A: 7947IU, Vitamin C: 21mg, Calcium: 374mg, Iron: 2mg This article was originally published on . Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
03-05-2025
- General
- Epoch Times
Pupusas
View the Pupusas are King of Salvadoran Street Food I always ask my kids to help me in the kitchen but when Pupusas are on the menu, they all volunteer! I can't say this recipe is 100 percent authentic but it's one of those fun, hands-on foods that provide an opportunity to teach them about other cultures, through food. And you absolutely have to make How to Make Pupusas Make dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Add butter and chicken bouillon if you'd like, for extra flavor. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Lauren Allen Assemble: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat/slap the dough back and forth between your palms to form it back into a thin pancake. Lauren Allen Cook and serve: Place pupusas on a hot, dry griddle or skillet and cook for 2-4 minutes on each side, until golden. Serve immediately, topped with curtido and salsa roja. Lauren Allen Storage and Freezing Instructions Store leftover masa dough can be stored in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet. Lauren Allen To freeze uncooked pupusas, 'flash freeze' them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving. Recipe Variations: Related Stories 10/19/2024 4/25/2025 Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese. Pupusas Makes 25 pupusas Prep 30 minutes Cook 5 minutes Total 35 minutes Pupusas: 4 cups masa harina 3 1/2–4 cups warm water 1/2 teaspoon kosher salt 2 Tablespoons softened butter, optional 1 teaspoon Better then Bouillon Chicken Base, or 1 bouillon cube Filling: 15 ounce can refried beans, or homemade 2 cups shredded mozzarella cheese, or Oaxaca cheese Topping: 1 recipe salsa roja 1 recipe curtido Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Stir in butter and chicken bouillon. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out. Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake. Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden. Serve immediately, topped with Curtido and Salsa Roja. Notes Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube. Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese. Store leftover masa dough in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet. To Freeze uncooked pupusas, 'flash freeze' them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving. Nutrition Calories: 108kcal, Carbohydrates: 15g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 189mg, Potassium: 55mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 136IU, Vitamin C: 0.001mg, Calcium: 75mg, Iron: 1mg This article was originally published on . Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
25-04-2025
- General
- Epoch Times
Chiles Rellenos
View the What's not to love about Chiles Relleno? A giant (mild) pepper with melty cheese inside? Yes please! I fell in love with these when living in Puebla, Mexico, where they originated (Puebla is an OG foodie city that we can also thank for There's a special place in my heart for How to Make Chiles Rellenos Prep Peppers: Broil peppers on a baking sheet until blackened on both sides. Steam in a bag, then peel outer skin off. Make a slit in the with a knife and stuff with cheese. Lauren Allen Dip in Batter: Add egg yolks to a mixing bowl with milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Whip egg whites to stiff peaks and fold into batter. Dust chiles in flour to lightly coat on both sides, then dip them in the batter. Allow excess batter to drip off. Fry: Carefully fry chile in hot oil, cooking for 3-4 minutes, flipping once, until golden on both sides. Transfer to a paper twoel lined wire cooling rack. Related Stories 2/24/2025 4/11/2025 Serve Mexican chile relleno topped with Lauren Allen Chiles Rellenos Serves 5 Prep 45 minutes Cook 10 minutes Total 55 minutes 5 Poblano chiles 8 ounces Oaxaca, Manchego or Monterrey jack cheese 1/2 cup milk (125g) 3/4 cup all-purpose flour (94g), divided 2 eggs, separated 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Oil, for frying , enough to reach a depth of 1-2 inches in your frying pan Salsa roja, for serving (or your favorite kind of salsa) Roast chiles: Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides. Remove from heat, place chiles in a bowl and cover with plastic wrap and allow them to steam for 5-10 minutes until they are cool enough to handle. Prep chiles: Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily. Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili. Heat oil in a large skillet over medium heat, to 375 degrees F. Make batter: Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Beat the egg whites until stiff, then gently fold into the batter. Dip and Fry: Add remaining 1/4 cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them. Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden. Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Allow excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes on each side, flipping half way through, until golden brown. Serve: Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja and sides of Mexican rice and refried beans. Lauren Allen Notes Poblano chiles: poblanos can be found in the produce section at most grocery stores year round. Anaheim chiles make a good substitute for chiles relleno. Variations: Stuff with meat, like seasoned ground beef or pork, with the cheese. Spicy chiles relleno: stuff diced jalapeños, bacon, and cheese. Chile relleno casserole: Broil the peppers and make salsa roja. Fry eggs in a frying pan in one flat layer. In a casserole dish spoon a thin layer of salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees F for 30-45 minutes and allow to cool for 15 minutes before eating. Make-Ahead Instructions: Roast and fill the chiles several days in advance, stored covered in the fridge. The salsa roja can also be made several days in advance. Nutrition Calories: 294kcal, Carbohydrates: 23g, Protein: 16g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 85mg, Sodium: 828mg, Potassium: 291mg, Fiber: 3g, Sugar: 4g, Vitamin A: 585IU, Vitamin C: 96mg, Calcium: 103mg, Iron: 2mg This article was originally published on . Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
