Posts tagged with "Instructions"

Easter illustration by Heather Skovlund for 360 Magazine

Plant-Based Easter Basket

Spring is a few weeks away, and holidays are coming up too. Many want to put some spring-like decorations on the table or use them as a centerpiece. But some don’t know where to begin. Lively Root wants to guide you through the process so you can use what you have on the shelves while also using your indoor plants!

What type of container?
Let’s build a table arrangement together. Start with digging through your old Easter baskets, containers of any shape, size, or color (painting is optional later). Set them all out.

Gather the Extras
Then pull together any accessories you might want to use in your display. You can use Easter motifs like eggs, crosses, bunnies, carrots, cabbages, etc. We will use birds, eggs, and nests for our presentation so the arrangement could be in use for longer than just one holiday. You may even venture out on a walk and pick up bits of nature to use too. Mosses, twigs, dried cones, or leaves can also be a part of the collection.

Grouping Plants and What to Consider
Next, gather your houseplants in the 4-6″ grower pot containers that you have. Different heights would be excellent, as well as those that have pretty colored leaves or blooms. For this presentation, the kalanchoes and Neanthe Bella Palm, Snake plant, English ivy gold child, spider plant, and pink polka dot plant are compatible because they all like to dry out between waterings. As you assemble plants in groupings, you’ll want to consider their light needs as well as watering and humidity needs. You may want to use this assembly temporarily or for several weeks. It will be easier to maintain if all the plants take basically the same type of care.

Recycle and Repurpose
If this will be semi-permanent, you’ll want to make sure that your container drains well. If your planter doesn’t have a drainage hole, get out your handy-dandy drill and drill a few holes in the bottom.

You may want to recycle an old Easter basket or gift container you got a gift in prior. You may find something but not like the color anymore! That’s when a paintbrush and chalk paint comes in handy. It’s easy to use and easy to clean up.

If you don’t have a collection of has-beens, drop by the local resale store and rummage through their cast-aways. You’re sure to find the perfect container.

Create Groupings
Once you have your containers, clean them up, paint them and let them dry. Next, assemble your plants and accessories. Do small groupings to see what you like best. Place the plants (in the grower pot) in your chosen container just to see how the arrangement looks before assembling. Take a picture with your phone to remember the setup. Then remove all the items. We use a screen to place over the container’s bottom to help hold the soil, so it doesn’t drip through and clog the drainage holes.

Next, select the correct potting soil for the plants you assemble. At this point, you can either keep the plants in the grower pot and set them in the container and cover them with craft moss or pot them straight into the decorative container. It’s up to you. If it is a temporary selection, then the grower pot assembly may be the easiest way to go. We use a cactus and succulent mix with a little well-draining potting mix together for these plants.

Plant and Assemble

You will want to build the soil up a bit before placing the plants. Remember to leave the soil line below the top of the container about 1/2-1 inch so there won’t be water spillover. If using it temporarily, you can keep the plant in the grower pot and place them on the soil. If you’re using it as a more permanent collection, remove the grower pot and place the plant where you want it in the assembly. As you go, fill in around each plant, tucking soil in between each one so the roots are covered and secure.

Do the rest the same way. If needed, make a funnel out of a plastic container or poster board and feed the soil through it to get to the tight spots where your hands don’t fit. Tamp down the soil with your fingers or a spoon. Be careful not to bury the top of the stems in soil but just up to your plant’s soil line. You can add a top dressing of time-release fertilizer or use a balanced liquid fertilizer when watering. Once it all is assembled, use a clean paintbrush to brush any excess soil on the leaves. Then check the soil moisture around each plant and water as needed. Next, top dress with craft moss or colored rocks.

Then slide in your accessories to make it festive!

Mix Nature In
Another fun way to decorate around the house is to use the nature items you might have picked up outside. Bark, twigs, and moss can be a part of the next project. Inspect the items for ants, bugs, or the like before assembly and remove them.

Keep your plant inside its grower pot. Use a hot glue gun to glue the pieces around the grower pot and assemble them in an organic arrangement.

Finish it off with some twine or raffia. Set these on a side table or in a collection together. Or you can use them at each place setting as a take-home gift for your guests.

Now, once you’ve got your decorations finished, snap a photo and share it with us on Instagram or Facebook! We’d love to see your plant creations! Tag us with #LivelyRoot and share the love!

Extra bonus:
Use your children’s leftover Easter baskets to repurpose into a summer arrangement by following the same instructions as above. We didn’t plant them in the soil this time but left them in the grower pots and tucked moss around the containers. When it’s time to water, just disassemble, water, let drain, and then place back into the basket. We included a clear plastic saucer to protect the basket in case of leftover dripping

About Lively Root

At Lively Root, the green spaces created have been instrumental in development as horticulturists, for an ideal green space. Lively Root’s plants are home-grown and full-scale fulfillment centers. They only sell eco-friendly products that are packaged and delivered right to your doorstep. Founding members have over a century of horticultural experience as growers, retailers, and landscapers, ranging from small plants to indoor plants, outdoor plants, large trees, and flowering shrubs. They have planted & maintained trees on residential and commercial properties. Plants improve health by purifying the air, soothing stress, making people feel happier, and offering style and ambiance. 

Beignet illustration by Heather Skovlund for 360 Magazine

Air Fryer Hacks × Grilling Tips

Air fryer hacks and grilling tips
for tastier, healthier and greener meals

The Sustainable Chef Gerard Viverito has tips
and recipes to improve your spring and summer cooking

You may have heard that fat equals flavor. It’s why we love a beautifully marbled steak, butter-rich shortbread, or premium ice cream. Fat is also what makes fried foods such as potato chips and chicken nuggets so deliciously crispy and addictive. Today, many people are swapping their deep fryers for air fryers.

This trendy appliance uses swirling super-heated air, instead of hot oil, to cook. But air fried food can also be dry. The Sustainable Chef and culinary instructor Gerard Viverito says the results can be as impressive as oil-fried dishes – and full of crave-worthy crunch – if you follow his tips. Bonus: some of these hacks can also be used on your outdoor grill.

Brush on oil for crave-worthy crunch

“The right air frying techniques will help protect your health and produce more flavorful meals,” says Chef G. For restaurant-quality results, he suggests brushing oil onto your food both before you cook and again half-way through the cooking process. You can also apply it using a spray bottle. “Canned cooking spray will damage the non-stick coating of your air fryer; it may include questionable additives.”  

Use the right fats and cooking oils on your grill

Chef G. suggests you first get to know your cooking fats. “Using the wrong oil is why grilled foods sometimes taste so bad. The oil burns which make the food taste rancid,” he explains. “Some cooking oils are also not as healthful as others.” 

  • Choose vegetable oils carefully. Most canola, corn, soybean oils in the U.S. are made with genetically engineered crops. Many oils, such as corn, sunflower, soybean oil is pro-inflammatory.
  • Be aware of which oil to use for high-heat cooking. “Olive oil is ideal for drizzling over veggies but begins to degrade at 380 degrees. I like to use Malaysian palm oil for high-temperature cooking because its smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit. It’s also nutrient-dense and sustainably produced.”  
  • Use butter for rich flavor. Chef G. is a fan of grass-fed butter because it has more flavor and a stronger nutritional profile. The downside of butter is that it burns easily at high temperatures. “My trick is to put a little red palm oil in the pan with the butter to protect the flavor. Palm oil and butter go together. Palm oil is a nutritious fat for people and even animals. When cows eat palmitic acid, a component in palm oil, they produce more milk with higher fat content.”  

Use sauces and marinades for big flavor

Chef G.’s chicken wing sauce uses bold ingredients such as gochujang Korean chili paste, ginger, and garlic. It also includes a sweetener that comes with a warning: “Sugar burns very quickly at high heat, so it’s important to add sugar-based sauces to your meat just in the last few minutes.” 

He suggests including an oil in your marinade. “Oils are an essential part of a marinade. I like to use garlic, black pepper, and spices. These seasonings are fat-soluble, so you need an oil to carry their flavor into the meat.”

Visit this website for more palm oil recipes. 

Malaysian Inspired Marinade

Recipes by Chef Gerard Viverito

Marinade for two pounds of meat

  • 3 Tbsp Malaysian Red Palm Oil
  • 2 stalks lemongrass, white parts only
  • 3 slices fresh ginger
  • 2 cloves garlic, peeled
  • 6 shallots, peeled
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin powder
  • 1 tsp chili powder
  • 1/2 Tbsp salt 
  • 2 Tbsp Palm Sugar

Instructions

Blend all the marinade ingredients in a food processor. Add a little water to thin if needed.

Use this marinade for chicken or shrimp. It can be kept for 6 hours in the fridge or is best overnight.

Air-Fryer Beignets

Mardi Gras may have just come and gone, but there is no reason to deny yourself the taste of New Orleans any time you want it! As much as I try to maintain a low-carb life, these little bits of heaven are always a welcome treat and remind me of being in the French Quarter.

Ingredients

  • ¾ cup lukewarm water (90 degrees)
  • 2 teaspoons of sugar (for yeast proofing)
  • 1 teaspoon of active dry yeast
  • 1 teaspoon of salt
  • ¼ cup of sugar
  • 2 tablespoons of salted butter, brought to room temperature
  • 3 ½ cups all-purpose flour
  • 1 egg, lightly beaten
  • ½ cup evaporated milk
  • 1/2 cup of melted butter and Malaysian Palm Oil, equal parts
  • 1 ½ cups of confectioners’ sugar

Combine the lukewarm water, 2 teaspoons of sugar and the yeast in a bowl and let proof for 5 minutes. This mixture should froth a little. If it doesn’t, your yeast is not active, and you should try again with a new yeast. Also mind the temperature. If it is too hot, you will kill the yeast.

Mix the flour, a pinch of salt, the room temperature butter and the sugar in a large bowl. 

Add the egg, evaporated milk and yeast mixture to the bowl and mix with a wooden spoon until it just comes together in a sticky ball. If your dough isn’t forming, add a little more flour, but in really small quantities to avoid having tough beignets. Move the dough to an oiled bowl in a warm place and cover with a clean kitchen towel. Let rise until doubled, about 2 hours.

The longer you let it rise, the better for flavor development. By allowing the dough to rest in the refrigerator overnight, which is completely optional, you will develop a deeper flavor, but it is imperative that you bring it to room temperature before proceeding to the next steps.

On a lightly floured surface, roll out the dough to ½-inch thickness. Cut the dough into 24 2”x3” rectangular pieces. 

Preheat your air fryer to 350ºF.

Brush or mist the beignets on both sides with some of the melted butter and palm oil mixture and air-fry in batches at 350ºF for 6 minutes, turning them over halfway through if desired. 

Be mindful to leave some space between the beignets for better and more even browning. 

Once the beignets are finished, transfer them to a plate or parchment lined baking sheet and dust with the confectioners’ sugar.

Enjoy with some nice chicory coffee!

Korean Inspired Air-Fried Gluten Free Chicken Wings

Servings: 4 people

Here’s a fun fact about chefs: As much as we love outdoing each other in the kitchen, we always gravitate back to the simple dishes to soothe our souls after a grueling shift. Just Google favorite chef recipes and you will usually find sandwiches or a 3-step meal. Not to say I don’t love oysters, truffles, and foie gras, but sometimes you just want some down-home fried chicken comfort. With the rise in popularity of Korean-style fried chicken, I took it to a new level with the air fryer.

Traditionally, Korean Fried Chicken is double fried in oil for a spectacular crunch and then covered in a delicious spicy, sweet-and-sour type sauce. 

Ingredients

  • 2 lbs. chicken wings
  • 1 cup cornstarch
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • Malaysian Palm Oil and butter to cover wings (approximately 1 Tablespoon each)

Chicken Sauce

  • 2 Tbsp gochujang Korean chili paste
  • 3 tbsp agave syrup or honey depending on the level of sweetness desired
  • 2 Tbsp brown sugar
  • 1 Tbsp tamari gluten-free soy sauce
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp shallot, minced
  • ½ tsp salt
  • Chopped green onions for garnish

Instructions

Place the chicken wings in a large non-reactive bowl and season with garlic powder, onion powder and ½ tsp salt.

Cover the chicken with cornstarch, let sit for 5 minutes. With a set of tongs to keep your hands clean, stir, to evenly coat the chicken piece. Lightly shake each piece of chicken to remove the excess corn starch and place it in the air fryer basket.

While the wings are sitting, heat a sauté pan over medium-high heat. Add oil and butter, heat gently to melt. 

Place the wings in the air fryer basket and lightly spray or brush the tops with the oil and butter mixture.

Close the basket and cook chicken wings at 390 degrees Fahrenheit for 30 minutes, turning and rotating chicken about every 10 minutes.

While the chicken is cooking, make the sauce.

Korean Air-Fried Chicken Sauce

Combine all sauce ingredients in a small, non-reactive saucepan over medium heat and whisk until combined. Bring the sauce to a boil and reduce the heat to low and simmer for 5 minutes. Remove from heat and reserve.

Once the chicken is done cooking, place the sauce and the wings into a bowl and toss to evenly coat.

*Oil may be used to spray and coat the chicken pieces if cornstarch still appears on the chicken after frying. It can be done without oil as the chicken will produce its own oil during cooking.

Kaelen Felix Illustrates a Food and Travel Article for 360 MAGAZINE

Turkey Recipes From Melissa Cookston

No one likes a dry turkey, and Melissa Cookston, celebrity chef and judge on Netflix’s new food show “American Barbecue Showdown,” is here to help avoid ruined Thanksgivings.

Cookston offers up three different recipes for all to enjoy while also touching on the differences between brining and injecting.

Brining vs. Injecting

“The first thing people will say is, ‘You should brine your turkey.’ Yes, brining has many adherents, but I’m not usually one of them. I have always preferred injecting to deliver added moisture and flavor for a few reasons. First, brining a turkey requires a good bit of refrigerated space, generally for a couple of days. Space in the fridge is generally in short supply around the holidays. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. Maybe I’ve just not been doing it right, but I’ve just never been a huge fan. I have published brined turkey recipes that were quite good, I thought, but overall, I just prefer injecting a turkey.”

Injecting a Turkey

“When you are going to inject, you can do it right before cooking. You can also put in a different flavor profile than you can when you brine. Also, I’ve had some brined turkeys that were just too salty, and you won’t run the risk of that by injecting.

“You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. I have a heavy-duty injector that will make short work of turkeys, pork butts, whole hogs, etc.

“When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.)”

Turkey Injection Recipes

“I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving!”

Recipe No. 1

Ingredients

-1 cup chicken stock

-1/2 cup maple syrup

-1 tsp kosher salt

-1/2 tsp white pepper

-1 tsp granulated garlic

-1 tsp soy sauce

-1/2 tsp cayenne pepper

-1/2 tsp chipotle chili powder

-1 tsp hot sauce

Instructions

Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use.

Recipe No. 2

Ingredients

-1/2 cup butter

-1 cup chicken stock

-juice from 1/2 lemon

-1 tsp dried sage

-1/2 tsp garlic powder

-1/2 tsp kosher salt

-1/4 tsp white pepper

Instructions

In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breastbone. Allow to sit for 1 hour before cooking.

Recipe No. 3

Ingredients

-1/2 cup lemon juice

-1/2 cup liquid crab boil

-1/2 cup butter

-1 cup chicken stock

-1 tsp hot sauce

-1 tsp cayenne pepper

-1/2 cup olive oil

-1 tsp garlic powder

-1 TBS Cajun seasoning

Instructions

Place all ingredients in a saucepan. Heat until butter is melted and spices are incorporated. Remove and allow to cool to room temperature (it should still be liquid.) Then, inject turkey and place in a pan in fridge for 1 hour before cooking. This will allow injection to spread through the meat.

For more information about Melissa Cookston, you can click right here.