How to Make Crunchy Chickpeas

Crispy, crunchy chickpeas are an addicting little snack, and quite simple to make! We’re talking the basics on How to Make Crunchy Chickpeas that are perfect as snack, salad, or soup topper, and they’re gluten-free, dairy-free and vegan!

How to make chickpeas crunchyHow to Make Crunchy Chickpeas

Chickpeas, or garbanzo beans are one of those pantry staples that are so versatile in how they can be used. Chickpeas are great in soups, stews, salads and even baked goods but quite possibly the best way to eat them may be simply baked on their own with a little olive oil and salt until their nice and crunchy! You can optionally add in a little spice (and we suggest you do!) and they’re the best salty and savory snack out there. There are a just a few tricks you need to know How to Make Crunchy Chickpeas that we’ll be sharing today!

What kind of chickpeas?

We use the canned version! They’re so cheap and typically, unless you have a dietary restriction against beans (and in that case you probably would not have gotten this far into a bean post), they can be found already in your pantry! Likely this would work with beans cooked from dry as well, so long as the chickpeas haven’t been overcooked and still hold their shape.

How to roast chickpeas in the oven

How do you prep the chickpeas?

This is the most tediuos part of the recipe! The chickpeas need to be:

  • rinsed
  • drained
  • dried
  • take off any loose skin

What that means is that after you’ve rinsed and drained the chickpeas you’ll want to rub them dry between two clean kitchen towels. When you do this most of the skins from the chickpeas will come loose. Discard those. If you feel so inclined you can take a minute or two to take off the rest of the skins from the chickpeas that didn’t come loose. You pick up the chickpea and lightly pinch it and the skin will come loose. This isn’t strictly necessary but it does allow the chickpea to get ultra crispy in the oven.

Oven roasted chickpeas

Save the seasoning for later!

Roast the chickpeas with just oil and salt, and once they’re crispy add the seasoning and return to the oven for a few minutes. If you season them first, they spices can burn in the oven.

How to Store Crispy Chickpeas

They’re best the day that they are made, hot out of the oven! But they have the potential to get crispier as they cool. We’ve experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don’t want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn’t essential, but a trick we accidentally discovered.After that overnight you can place them in a storage container. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.

How to make crispy chickpeas

We used these tools in this recipe:

  • strainer
  • 2 clean kitchen towels
  • rimmed baking sheet

If you liked this how to recipe, check out these others:

How to Make Crunchy Chickpeas

Prep Time 00:05 Cook Time 00:45 Total Time 00:50 Yields 3 cups

Ingredients

  • 2-15oz cans chickpeas
  • 2 tablespoon oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Zest from 1 lemon (optional)

Directions

  1. Pre-heat oven to 350 degrees. 
  2. Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
  3. Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.
  4. Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.
  5. Let cool.
  6. Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.

Recipe Notes

  1. Read post for extra tips.
  2. We've experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don't want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn't essential, but a trick we accidentally discovered. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Corned Beef Brine Recipe (Nitrate Free!)

Corned Beef is more often purchased already brined than it is made at home, but using this easy Corned Beef Brine Recipe it’s so simple to DIY using our pickling spice mixture and beef brisket. We are skipping the nitrates and using whole ingredients you recognize and the best part is the taste of the final product is far superior than anything store-bought and is SO FUN to accomplish!

Brine brisket for corned beefCorned Beef Brine Recipe

Did you know that you could make your own corned beef at home, starting totally from scratch? It’s so easy when you use this Corned Beef Brine Recipe, we promise! And honestly it results in the best tasting corned beef that is so incredibly flavorful–and you control what goes it in instead of putting in some strange spice package of unknown ingredients. Plus it’s one of those cool things to be able to say that you know how to brine your own brisket, right?

What exactly is corned beef?

Let’s start here, because some of you may have some questions! Corned beef is really just beef that has been preserved with salt, also known as brining. It’s flavored with the salt, spices and a bit of a sweetener which essentially means that you are pickling it, so think of it like pickled beef! The name corned beef comes from an old English way of referring to large granules of salt as “corns”, and therefor it just means salted beef, and there is not actually corn involved.

Most commercially prepared corned beef contains saltpeter, also known as sodium nitrate. The sodium nitrate is a curing salt that contributes to the pink color and cured flavor of corned beef. It also prevent the meat from spoiling or going rancid while it is curing. However, since the meat is cooked after it is brined it is not essential to use it. The use of nitrates and nitrites are controversial as to whether or not they are harmful in cured meats because cured meats typically contain such a small amount, and on average a person consumes larger amounts of naturally occurring sodium nitrates in vegetables like spinach, beets, celery and others. But in 2010 nitrates were declared a possible carcinogen by the World Health Organization, so when possible we avoid buying meat with added nitrates. So for this recipe we skip the sodium nitrate all together since it is not needed, and instead used beet root powder to color the meat, though this is optional.

How to brine corned beef

Why do we eat corned beef?

Corned beef is popularly cooked during the American celebration of all things Irish on St. Patrick’s Day. It can be called a corned beef dinner or a boiled dinner, which refers to the fact that corned beef is often slowly boiled with some vegetables. But if you dig a little deeper, our American tradition of corned beef actually has little to do with food that you might find in Ireland, and more to do with the corned brisket you would have found in a kosher Jewish deli at the turn of the century. Corned beef can also be thinly sliced and use in sandwiches such as pastrami, or then remade into several different recipes, like corned beef hash.

What is the best cut of meat for corned beef?

For this recipe we’re using a flat cut brisket! That cut of meat is ideal because it is contains a lot of fat (which equals flavor) and is generally tough, so the brining really helps transform it. You can also make corned beef from an eye round roast.

What is in the corned beef spice packet?

Honestly, anything can be in those spice packets that sometimes come with commercially produced corned beef. Which is why we advocate making your own (or buying a high quality one). For our corned beef pickling spice we use:

  • juniper berries
  • cinnamon
  • whole cloves
  • peppercorn
  • bay leaves
  • mustard seed

Corned beef brine

How long do you brine corned beef?

Traditionally brined corned beef with sodium nitrates can be brined for as long as 10 days. Because we were skipping it, we went with a smaller amount of time brining, about 5-6 days as there is enough salt in the brine to transform the meat in a shorter amount of days.

Why do you rinse corned beef?

This step is important! If the meat has been properly brined it has been infused with not only the flavor, but also the salt. Before you cook the meat you want to rinse it with cool water to remove all the excess salt. Similarly, you want to cook the corned beef in a ton of water to help bring out some of the salt. Don’t worry though ALL of the flavor of the spices is inside of the meat, and a properly brined beef doesn’t need additional spices during cooking because it’s infused inside of it.

best corned beef recipe

How do you cook corned beef?

Traditionally corned beef is brought to a boil on the stove top and simmered for a few hours. Vegetables like cabbage, potato and carrots are added into the pot and they’re boiled in the flavorful stock until just tender. Another method of cooking it would be in the slow cooker on low for 6-8 hours, depending on the size of the beef, and similarly vegetables added in. We’re talking all about how to cook it in the Instant Pot, which is our modern favorite way of cooking it over here in this post.

For this recipe, we used these tools:

  • Large pot
  • Plastic bag with a tight seal
  • Large container to hold curing beef

If you like this DIY recipe, check out these others:

Corned Beef Brisket Brine Recipe

Prep Time 00:10 Total Time 0:10 Serves 4-6

Ingredients

  • 2 quarts water (preferably distilled / filtered)
  • ½ cup coconut sugar
  • 1 cup kosher salt
  • 1 tablespoon mixed peppercorns
  • 1 teaspoon juniper berries
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 3 dried or fresh bay leaves
  • 1 tablespoon beet root powder (optional, see note)
  • 3-4 lb. flat cut beef brisket

Directions

  1. In a large pot add all of the ingredients, except the beet root powder (if using), and bring to a boil. After all of the salt and sugar has dissolved shut off the heat.
  2. Let the mixture cool completely. You can let this happen naturally, or you can place the brine in an ice bath by placing the brine inside of a clean bowl and then placing that bowl inside of another bowl filled with ice water.
  3. Once the brine is cool place the beet root powder (if using) and brisket inside a 2 gallon plastic bag and place the bag inside of a large container that will catch any accidental drips. This container has to be able to fit inside of your refrigerator.
  4. Carefully pour all of the brine inside of the plastic bag and seal it. Lay the plastic bag flat inside of the container and place in your refrigerator for 5-6 days.
  5. Each day carefully turn the bag upside down to stir the brine and make sure all of the beef is submerged.
  6. Once ready to cook discard the brine and the spices and rinse the corned beef thoroughly.
  7. See this post for cooking instructions.

Recipe Notes

  1. Traditionally corned beef is cured using a salt that turns the brisket pink. We are purposefully skipping this salt, also known as sodium nitrate because it's been labeled a possible carcinogen and is not necessary in this recipe. Without the sodium nitrate the corned beef is rather gray. We experimented with adding beet root powder to help counteract that and found that the resulting corned beef wasn't super pink, but it did change the color a bit. This is totally optional, and might not be worth buying a package of beet root powder just for this purpose if you are never going to use it again.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Elderberry Syrup (Natural Cold and Flu Remedy)

We are in the thick of cold and flu season and knowing how to make elderberry syrup is a trick we’re happy to have in our back pocket! Elderberry Syrup is a natural anti-viral and remedy to the common cold and flu and is a cinch to make at home using only a handful of ingredients and saves you a lot of money!

Elderberry Syrup for ColdsHow to Make Elderberry Syrup

Elderberry syrup is very popular these days and can be purchased just about anywhere! You can purchase it in the syrup form that you take by the spoonful, or also as gummies–but did you know it’s so cost effective and simple to make at home?

All you need are the dried elderberries (which can be purchased online and brought right to your door), raw honey and a handful of optional ingredients like fresh ginger, cinnamon sticks and cardamom pods. Boil it, strain it, store it and take daily or at the first signs of illness to shorten recovery time!

Does Elderberry Syrup Really Work?

This natural remedy for the common cold and flu has gained traction over the years and as stated above is a commonly found product in the drugstore. The dark purple berry is said to have powerful natural antiviral effects that can help prevent or lessen the symptoms of the flu and common cold. In addition there are other possible benefits to Elderberry Syrup include managing diabetes, reducing inflammation and acting as a natural diuretic. In addition to the potent elderberry, this recipe also contains raw honey which also has natural anti-fungal and antibacterial properties. When paired together, elderberry and raw honey is said to be a great way to naturally fight the common cold and flu.

How long is elderberry syrup good for

Is Elderberry Syrup Safe?

Yes, if prepared properly! There is a toxin in the dried berries that is deactivated by proper cooking. Pick though the dried berries to remove any sticks or unripe berries before you cook them. Then follow the recipe instructions. The berries have to be cooked for at least 45 minutes (without a cover) to ensure the deactivation of the toxin that can result in adverse gastrointestinal symptoms.

Also if you have any concerns about taking this natural culinary remedy speak to your doctor. This is especially true if you have an autoimmune disorder, so consult your doctor before taking it if you have any questions whether this is right for you.

This recipe contains raw honey so this is not safe for children under 1 years of age to consume.

What is Raw Honey Good For

The phytonutrients in honey are responsible for its antioxidant properties, as well as its antibacterial and antifungal power. Raw honey has shown immune-boosting and anticancer benefits, but heavy processing destroys these valuable nutrients, so we like to buy the best quality we can find! We also don’t call for cooking the raw honey in this recipe as cooking it decreases / eliminates the benefits that raw honey offers.

How do I Take Elderberry Syrup when Sick

Some people take 1 tablespoon (15 ml) of Elderberry Syrup during the cold and flu season daily, and then increase this dosage to once every 2-3 waking hours at the very first sign of illness or known exposure to the cold or flu, for 2-4 days. Kids need a smaller amount of 1 teaspoon a day during cold and flu season that can then be increased to 1 teaspoon every 3 hours during an illness! It is stored in the refrigerator so you can just pour it in a spoon and take by mouth as desired.

Why is elderberry syrup good for you

How Long is Elderberry Syrup Good for in the Refrigerator

Properly cooked elderberry syrup can be stored in a container with a tight fitting lid for up to 6 months.

If you like this how to, check out these others:

Other natural cold remedies

  • Bone Broth
  • Classic Chicken Soup
  • Vitamin C
  • Kick That Cold Juice
  • Herbal Tea with Manuka Honey and Lemon
  • Sleep
  • Vitamin D
  • Lots and lots of Water
  • Oregano Oil
  • Fresh Ginger and Raw Garlic
  • Echinacea Capsules
  • Lemon Ginger Tea
  • Apple Cider Vinegar
  • Hot Steamy Shower or Bath (Add Epsom Salts/Essential Oils to Your Bath)
  • Zinc
  • Hot water with Lemon, Raw Honey, Turmeric, Apple Cider Vinegar and a Dash of Cayenne

How to Make Elderberry Syrup

Prep Time 00:05 Cook Time 00:55 Total Time 00:60 Yields 3 cups

Ingredients

  • 1 cup dried elderberries
  • 4-6 cups cold filtered water
  • 2 cinnamon sticks
  • 2 inch piece of ginger, peeled
  • Few pieces of cardamom
  • 1 to 1-1/2 cup raw honey (see note)

Directions

  1. Pick through the dried elderberries and remove any twigs or unripe berries.
  2. Add elderberries, 4 cups water, cinnamon sticks, ginger and cardamom to a large pot and heat over medium heat.
  3. Once it has reached a boil continue to cook, uncovered, for 45 minutes. Occasionally check to make sure the water has not reduced past the point of the berries. If this happens add a cup of water at a time until the entire cooking time has finished.
  4. Strain the elderberries and then measure the remaining liquid. You should have about 2 cups. If you have less than two cups add some more cold filtered water until it is 2 cups. If you have more than two cups continue to boil until it has reduced to 2 cups.
  5. While hot add the honey and whisk to combine. We used 1 cup of honey, but if you tend to like things more sweet use the full 1-1/2 cup amount.
  6. Store in a jar in the refrigerator.

Recipe Notes

  1. It's important to follow the instructions in regards to how high to heat the stove and how long this syrup cooks for to ensure the natural toxin found in elderberries is deactivated.
  2. Do not cover the pot while cooking. 
  3. There is no standard medical dosing for this syrup, but it's generally considered safe for adults to take 1 tablespoon by mouth daily for prevention, and 1 tablespoon every 2-3 hours when fighting the cold or the flu. For children it is 1 teaspoon by mouth daily for prevention, or 1 teaspoon every 3 hours when fighting a cold or flu.
  4. Because there is raw honey in this, this is not safe to give to babies under 1 year of age.
  5. For any other concerns about whether or not this culinary herb is safe for you, check with your doctor.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

DISCLAIMER: This information is not intended to diagnose, treat, or cure any disease or health conditions. Always consult a doctor or authorized medical professional before making any changes.

How to Sear a Steak

Learning How to Sear a Steak is an essential cooking skill you’ll likely use all of your life! Our method sears the outside of the steak and then finishes the cooking by basting it with butter and aromatics. It takes around 10 minutes to complete, results in the most flavorful steak and can save you the worry of: what’s for dinner tonight?

How do you pan searHow to Sear a Steak

While the grill gets all the claim to fame as the best way to cook a nice piece of steak, we’re here to say that you may have overlooked your cast iron skillet as the top choice because it is so easy from start to finish and results in the most flavorful steak there ever was. We’re talking all about How to Sear a Steak here and to finish it off with the most chef-worthy trick there is: basting it with butter and aromatics at the end to infuse it with flavor! Using this method to pan sear steak you’ll end up with steak that tastes the same as the $80 ones served at steakhouses. You’ll never go back!

Let’s talk about the Steak!

We choose to pan sear a boneless rib-eye, but this method could also work with a NY strip steak or even a filet mignon so long as the cut is about 1 to 1-1/2 inches thick. If it’s thinner than it will cook faster. Any larger than this then we recommend searing on the stovetop and finishing the steak in the oven for a more even cook time. The same goes for a piece of steak with a bone in it as it just won’t cook as evenly as desired in the skillet.

Buy the best steak you can afford for this one, as it’s the star of the show. It will be so much cheaper than anything you’ll find at a steakhouse to cook this for yourself at home, so if possible spend the extra few dollars to get a grass-fed rib-eye if possible.

What is the best way to sear a steak

Tips for Pan Searing a Steak

There are only a few things you’re going to want to get right when making this recipe:

  1. Take the chill off the steak before cooking! If possible let the steak sit at room temperature for about an hour before you sear it. This step isn’t make or break, but as much as possible take the chill off the meat so there is less shock when the meat is cooked. It will result in a more tender steak, but certainly it doesn’t mean you shouldn’t cook the steak if you aren’t able to do this step.
  2. Season the steak well! Place a generous amount of coarse sea salt before you cook it. We skip the pepper until after it’s been seared on one side because coarse ground pepper can burn at such a high heat.
  3. Preheat the pan! Get that pan nice and hot before you put the steak inside of it to get that caramelized sear on it. We recommend a cast iron skillet here. They aren’t expensive and have a lot of uses in the kitchen. If you don’t have one a heavy bottomed pan that heats evenly can work in a pinch, but don’t try this with a thin pan.
  4. Check the temperature! We so often talk about taking a temperature here at Lexi’s Clean Kitchen and it’s because it’s such an easy tool to make you a better cook. Probe the meat with an instant read thermometer towards the end of cooking to make sure it’s at the exact temperature you want it to be.

What temperature to cook a steak to

If you like rare steak, stop cooking at 125°F.

If you like medium-rare steak, stop cooking at about 130°F.

If you like medium steak, stop cooking at 140°F.

If you like a well-done steak stop cooking at 150ºF-155ºF.

Searing steak cast iron skillet

What to serve with a pan seared steak:

Wondering how to get the best steak delivered to your door?

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Pan seared steak with butter

If you like this How to recipe, check out these others:

Watch the video:


How to Sear a Steak

Cook Time 00:10 Inactive Time 01:05 Total Time 00:10 Serves 2-4

Ingredients

  • 2 boneless rib-eye steaks, about 1 to 1-1/2 thick, about 1 - 1-½ pounds total
  • Avocado oil
  • Coarse sea salt
  • Fresh ground black pepper
  • 1 tablespoon butter
  • 3 cloves of garlic, sliced
  • Very small bunch of fresh thyme (about 12 stems)

Directions

  1. Pat steak dry with paper towels and sprinkle with generous amount of salt on each side. Let steak sit until it has come close to room temperature, about 1 hour or so.
  2. Over high heat, heat a 10”-12” well-seasoned cast iron pan until it is just about to smoke.
  3. Splash the steaks with avocado oil on one side and and place the steak oil side down in the hot pan, making sure as much of the steak surface is touching the hot pan by gently pressing down on it. Sear for 5 minutes undisturbed.
  4. Flip the steaks and make sure the other side of the steak is getting as much contact with the pan as well. Grind a generous amount of black pepper on the seared side. Continue to sear for another 3-4 minutes, until it has reached the desired temperature. We like ours around 135ºF (and it will go up another 5 degrees additionally while resting) but you can adjust to your desired temperature by cooking 1-2 minutes less or more.
  5. When it has reached 135ºF add the butter, garlic, and thyme to the pan and let is sit for 30 seconds until it has melted. Carefully tilt the pan slightly upwards so all the fat pours to the bottom. Repeatedly spoon the mixture, including the herbs and garlic over the steak, about 1 minute to baste the steak with flavor.
  6. Remove the steak from the pan, dripping off any excess oil and and let rest, tented with aluminum foil or alternative for 5 minutes with butter and herbs and garlic on it.
  7. Once done, remove the garlic and herbs and slice against the grain and serve immediately.

Recipe Notes

  1. Some other options for pan seared steak are: NY strip, filet mignon.
  2. The cast iron skillet shouldn’t be so large that there is a lot of extra space, but not too small that it leaves the steak crowded.
  3. We don’t put the black pepper on the steak before it’s been seared because at a high temperature the peppercorns can burn and give off a bitter flavor.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Marshmallow Fluff (Paleo)

Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!

Easy Paleo Fluff

How to Make Marshmallow Fluff

Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!

Easy Paleo Fluff

Tips and Tricks for Making Marshmallow Fluff

The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.

  1. If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
  4. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
  5. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
  6. Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
  7. You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
  8. This Fluff tastes amazing toasted with a kitchen torch!

Marshmallow fluff filling for cakeWhat recipes can you use this Marshmallow Fluff with?

  1. You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
  2. Use it in this Gluten Free Hostess Cupcakes recipe.
  3. Use it in this S’mores Pie recipe.
  4. Use it to make marshmallow cream s’mores.
  5. Use it to top any pie!
  6. Use it as a frosting on any cake! This is a great option because it’s dairy-free!

What can I use instead of marshmallows

Tools we used in this recipe:

Like this How to recipe, check out these others:


How to Make Marshmallow Fluff (Paleo)

Cook Time 00:20 Total Time 00:20 Yields 8 cups

Ingredients

Directions

  1. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  2. In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  3. When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
  4. When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
  5. Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
  6. Add in vanilla extract and whip for one one more minute.

Recipe Notes

  1. Read through the whole article to get additional tips.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
  4. Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
  5. Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Easy Paleo Fluff

How to Make Trader Joe’s Cauliflower Gnocchi

The infamous Trader Joe’s Gnocchi package directions results in soggy gnocchi that nobody wants, so we’re going step-by-step for you on How to Make Trader Joe’s Cauliflower Gnocchi! It’s a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi. What has become an almost cult classic, is so good, and we’ve cracked the code on our favorite way to prepare it.

Best way to cook Trader Joe's Cauliflower Gnocchi

How to Make Trader Joe’s Cauliflower Gnocchi

If you haven’t heard of the Trader Joe’s cult favorite Cauliflower Gnocchi, let us tell you a little bit about it! It’s inexpensive, sold for under $3, and made gluten-free with a hearty dose of veggie. Traditionally gnocchi is made with cooked potatoes that are bound together with egg and wheat flour. The TJ version is made with cauliflower and cassava flour, and a few other ingredients. To be clear, it’s not necessarily low-carb but it’s a healthier take with a classic flavor. The package directions produce a finished product that is a bit suspect so we’re going to go through step-by-step on How to Make Trader Joe’s Cauliflower Gnocchi into a quick weeknight Italian dinner!

How do you cook cauliflower gnocchi?

There are a few different ways to cook cauliflower gnocchi. But there is one way not to cook it, and that is do not cook it according to the package directions. We are looking for gnocchi that isn’t mushy and has a nice crispy coating so we’re using cooking methods that do just that!

  1. In the skillet: This is by far the easiest and simplest method (and our favorite)! The main directions in our recipe include the step-by-step for skillet cooking because it is our preferred method for the best tasting gnocchi. It also makes the meal a one-pan dinner which is always a plus.
  2. In the air fryer: This is a simple way to crispy up the gnocchi, but the downside is that this cooking gadget isn’t that common and it still means you have to use other pots and pans to make a complete meal.
  3. In the oven: We offer directions for cooking the gnocchi on a sheet pan, but in all honestly it is our least favorite method. In order to achieve crispy gnocchi it has to have a long cook time, and just isn’t very efficient. But will lend itself to crispy gnocchi if left in there long enough.

Trader Joe's Cauliflower Gnocchi recipes

What do you serve with Cauliflower Gnocchi:

We serve this recipe with store-bought tomato sauce, spinach and cheese. It makes it a complete meal that is made in one pan and ready in under 30 minutes. Alternatively you could use a homemade tomato saucehomemade meat sauce, a pesto, a pumpkin sauce or really any sauce that tastes good with gnocchi!

The TJ’s cauliflower gnocchi is also a hit when served alone as an appetizer with a dipping sauce!

Trader Joe's Cauliflower Gnocchi cooking tips

Tips on getting your hands on Cauliflower Gnocchi

Admittedly there is a Cauliflower Gnocchi craze going on, coupled with a delay in getting shipments in to some stores. So we had trouble getting our hands on cauliflower gnocchi for a few weeks. Hopefully they’ll be producing more of this product now that they know it’s a hit. Follow these tips to get your hands on Cauliflower Gnocchi:

  • Call ahead and ask them to set some aside for you.
  • Find out when they get the shipments in, typically late at night before closing or first thing in the morning, so call ahead or plan to be at the store then.
  • Buy in bulk. They are stored in the freezer so if you buy a bunch at a time (who bought 10 bags at once? Ahem… not Lexi….) you won’t have to worry for a few weeks/months when they’ll be getting in another shipment.

Trader Joe's Cauliflower Gnocchi how to cook

So jump on the Trader Joe’s Cauliflower Gnocchi train and get to the store to get yours and make sure to post it to Instagram. Because with this one, if you didn’t post it to Instagram, did it even happen?

If you like this weeknight Italian dinner, check out these others:


How to Make Trader Joe's Cauliflower Gnocchi

Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 2-4

Ingredients

  • 2 - 12 ounce bags Trader Joe’s Cauliflower Gnocchi
  • 2 tablespoons oil or butter
  • 1 heaping cup baby spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon italian seasoning
  • Pinch red pepper flakes
  • ½ cup marinara sauce of choice
  • ⅓ cup mozzarella cheese

Directions

  1. Ignore the package instructions.
  2. Defrost the gnocchi: You can either let thaw out on the counter for an hour or you can microwave the gnocchi on a plate for 2-4 minutes. Once thawed you want to pat dry any condensation. 
  3. In a large non-stick or well-seasoned cast iron skillet heat 2 tablespoon oil until it’s hot add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip the gnocchi and repeat until they are a light brown and crispy.
  4. Add in spinach and stir until it is all wilted.
  5. Add in garlic powder, Italian seasoning, a pinch of red pepper flakes and marinara sauce and toss until combined.
  6. Sprinkle with cheese and cover for 3-5 amount of minutes, or until the cheese and sauce is hot and bubbly.
  7. Serve immediately.

Recipe Notes

  1. Air-fryer instructions to cook the gnocchi:
    1. Pre-heat Air-fryer to 400ºF
    2. Partially defrost the gnocchi, about 2 minutes in the microwave, making sure to break apart any gnocchi stuck together.
    3. Spray the air-fryer basket with avocado spray.
    4. Lay 1/2 the gnocchi from one bag inside the basket and spray it once more.
    5. Cook for 12 minutes, flipping halfway through.
    6. Repeat with the remaining bag.
  2. Oven Directions:
    1. Preheat oven to 425ºF and line a baking sheet with parchment paper
    2. Place defrosted gnocchi on the baking sheet and spray with avocado oil spray or cooking spray of choice. Toss to coat.
    3. Bake for 20 minutes, flip, and bake for an additional 20 minutes until the gnocchi is golden brown and crispy on the outside.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!


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How to Make Trader Joe's Cauliflower GnocchiWhat is your favorite way to make Trader Joe’s Cauliflower Gnocchi?