Onion straws

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Dirty martini

much less than 30 mins

no cooking essential

Butter-wouldn’t-melt Sophie Dahl adds olive brine to this traditional combo of vodka and vermouth to dirty up her Martini.

less than thirty mins

no cooking necessary

Substances

Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake properly.

Rub the rim of a martini glass with the wedge of lemon.

Strain the contents of the cocktail shaker into the glass and add the olive.

Stuffed butternut squash

Are you into roasted squash? What about crispy quinoa, kale, and caramelized mushrooms?

If so, I have just the dish for you! In addition to our new go-to Vegan Lentil Nut “Meatloaf,” I wanted to share an additional principal dish for the holidays (and past). Plus, the components occur to be some of my favorites this time of year, so it was just meant to be. Let me show you how straightforward it is!

This dish requires just ten components and easy strategies to put together.

It commences by cooking your quinoa and roasting your squash until finally golden and tender. The squash will get a taste increase from salt and a little coconut sugar.

Subsequent, you can prepare your balsamic reduction by merely cooking more than minimal flame for 15 until a syrup varieties. And all that’s left is sauting your cooked quinoa, mushrooms, kale, and walnuts (optional). When your squash is tender, stuff with your quinoa filling and bake yet another 5 minutes right up until sizzling. That’s it!

For garnish we went with our balsamic reduction and our beloved crispy shallot to include a savory crunch to the top. It’s optional but highly suggested and can be prepared even though your squash is roasting!

We hope you enjoy this squash! It’s:

Savory-sweet
Super hearty
Straightforward to make
Customizable
& a tasty principal or side!

This would make the best entre or side dish this holiday season, for buddy and family gatherings, or a slow weekend treat. (Plus, it reheats superbly creating it excellent for leftovers!) While tasty on its personal, we can’t aid but want to pair it with our Vegan Garlic Mashed Cauliflower and Straightforward Vegan Gravy! Talk about the ultimate holiday feast.

If you try out this recipe, let us know! Leave a comment, rate it, and don’t fail to remember to tag a photograph #minimalistbaker on Instagram. Cheers, close friends!

Beef shank recipe

Braised beef shanks are an simple cold climate meal. [Pictures: Daniel Gritzer]

Hefty beef shanks are braised in an ample sum of red wine with carrots and onions till the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.

Why this recipe works:

Components

Directions

Preaheat oven to 300°F. Season shanks all in excess of with salt and pepper. In a huge heavy roasting pan (alternatively, you can use two massive pots this kind of as Dutch ovens or straight-sided saut pans, splitting ingredients between them), heat oil in excess of substantial heat until finally shimmering. Include shanks and cook until browned on each sides, about five minutes per side. Transfer shanks to a platter.

Reduced heat to medium-higher and add onion, carrot, and garlic and cook, stirring, till softened, about ten minutes. Include wine, scraping up any browned bits, and carry to a simmer lower heat to medium and cook till raw alcohol smell has largely cooked off, about twenty minutes.

Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are virtually largely but not completely submerged pour any accumulated juices from shanks into the roasting pan. Reduce out a piece of parchment paper about the dimension of the roasting pan (or pots). Cut a hole in the center of the parchment and press against surface of shanks. Transfer to oven and braise until shanks are tender, about 3 hrs.

Discard parchment and transfer shanks to a clean platter. Skim rendered unwanted fat off surface of braising liquid and discard thyme and bay leaves. Utilizing an immersion blender or blender, blend aromatics and braising liquid to form a smooth sauce. Thin with warm water or stock as essential to develop a consistency just thick sufficient to coat the back of a spoon. Include soy sauce and season with salt and pepper.

Serve shanks with sauce, sprinkling parsley on top. Shanks can be refrigerated in their sauce for up to four days. Reheat before serving, and thinning reheated sauce if needed with water.