California Food Recipes

Keto Food Crustless Spinach Quiche Recipe PREP TIME     TOTAL TIME 10 minutes         40 minutes INGREDIENTS: 8 eggs, beaten 1 package frozen chopped spinach, thawed and drained 1½ cups shredded raw cheese 1 onion, chopped 1 tablespoon coconut oil + extra for greasing ¼ teaspoon sea salt ⅛ teaspoon black pepper DIRECTIONS 1.  Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil. 2.  Heat coconut oil and onions over medium heat in sauce pan until onions are soft. Stir in spinach and cook until excess moisture has evaporated. 3.  In a bowl, combine eggs, cheese, salt and pepper. Stir. 4.  Add spinach mixture and blend together. 5.  Scoop into pan and bake for 30 minutes. This crustless spinach quiche recipe is keeping things simple yet delicious with only five key ingredients. It’s loaded with impressive spinach nutrition, eggs and healthy raw cheese. Get ready to ...

California Food Recipe SHRIMP TACOS Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Featured in: On the California Taco Trail SERVES 6            TIME: 1 HOUR, 30 MINUTES For the Rice 1 1⁄2 cups chicken stock 2 plum tomatoes, cored and roughly chopped 2 tbsp. canola oil 2 cloves garlic, minced 1 small white onion, minced 1 cup long-grain white rice Kosher salt and freshly ground black pepper, to taste For the Shrimp and Serving 1 1⁄2 lb. medium shrimp, peeled and deve...

BACON XO SAUCE At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in XO sauce with bacon for a smoky kick. Use this spicy, meaty, addictively funky condiment with everything from stir-fried dishes to soups. Use it in this stir fry of shell-on shrimp with long beans. MAKES 2 CUPS         TIME:2 HOURS Ingredients 8 dried scallops (about 1 1⁄2 oz.) 1 cup vegetable oil 8 oz. bacon, minced 1⁄4 cup karashi mentaiko (spicy cod roe) 1⁄4 cup shirasu (frozen baby anchovies) 6 garlic cloves, minced 3 shallots, minced 1 fresno chile, stemmed and minced 1 Thai chile, stemmed and minced 2 tbsp. chicken stock 1 tbsp. packed light brown sugar 1⁄2 tsp. kosher salt Instructions 1.  In a 4-qt. saucepan filled with 1 inch of water, fit a steamer insert or small sieve into the pan and bring the water to a boil. Add the scallops, cover the pan, and steam until soft, abo...

KOREAN COLD BUCKWHEAT NOODLES (JAENGBAN GUKSU) Don't be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They're dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef's salad. Featured in: Korean Clam Soup for the Drunk Soul SERVES 2           TMIE 30 MINUTES Ingredients 1⁄2 Asian pear, peeled and cored, plus 1⁄2 cup thinly sliced 1 apple, peeled and cored, preferably Gala or Fuji 1⁄2 cup gochujang 4 tbsp. light corn syrup 2 tbsp. gochugaru, finely ground 2 tbsp. sugar 2 tbsp. soy sauce 1 tbsp. toasted sesame seeds 1 tbsp. mirin 1 tsp. black pepper 2 garlic cloves, minced 6 oz. dry buckwheat noodles 1⁄2 cup shredded red cabbage 1⁄2 cup thinly sliced cucumbers 1⁄2 cup thinly sliced carrots 1⁄2 cup thinly sliced red onions 1⁄2 cup thinly sliced mugwort leav...