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TITANIUM KUNG FOON SPORK. Call it a "foon" all you want — our years of Taco Bell experience tell us that the appropriate name for this utensil is "spork". The Titanium Kung Foon Spork ($17) just happens to be as useful on the trail as it is when scarfing down unhealthy Tex-Mex food stuffs, with a pair of chopsticks hiding in the handle, barbed tines, a deep bowl, and even a custom carrying tin.
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Roasted Corn With Queso, Cilantro and Chile
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Cook the Perfect Steak: Salting, Searing and Poking Myths Debunked To cook the absolute best steak you can, should you salt before, during, or after cooking? Use butter or oil while searing? And what's the deal with poking the steak with a fork during cooking? The Food Lab at Serious Eats answers these questions so you can master your steak-cooking technique.
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Seal a plastic bag with the top of a plastic bottle and the lid.
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chocolate donuts w/ blood orange glaze • heather christo cooks. Chocolate Donuts with Blood Orange Glaze, makes 12 donuts 1 1/2 cups flour ½ cup dark cocoa powder 1 cup sugar 2 tsp baking powder ½ tsp nutmeg 1 tsp salt 1 cup buttermilk 2 eggs 2 tsp vanilla 3 Tbs butter. Melted — Blood Orange Glaze 2 Tbs Butter, Melted 2 Tbs corn syrup 3 cups powdered sugar ¼ cup blood orange juice 2 Tbs heavy Cream — Preheat the oven to 325 degrees. Spray a donut pan with cooking spray. — In a medium sized bowl combine all of the dry ingredients. — In a separate bowl, add the buttermilk, eggs and vanilla. Beat them together and add them to the dry ingredients. — Add the melted butter to the batter and mix until a batter has formed. Spoon or pipe the batter into the donut pan and bake at 325 for 10 minutes. Turn the donuts out onto a cooling rack and let the donuts cool. — While the donuts are baking, make the glaze by whisking everything together. When the donuts have cooled, dip them into the glaze. (I triple dunked them!) — Eat immediately or let them rest while the blood orange glaze sets up. Enjoy!
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Garlic parmesan edamame. Garlic Parmesan Edamame Serves 4 1 (16 oz) pkg frozen edamame in shell 1/2 c extra-virgin olive oil 4 cloves garlic, minced 1/2 c Italian-seasoned bread crumbs 1/2 c freshly grated Parmesan cheese salt to taste Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside. In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.
by britton618
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Crispy Roasted Cauliflower Whole Living, January/February 2012 Makes 2 cups Serves 2 Ingredients 1/2 head cauliflower florets 1 tablespoon olive oil Coarse salt Red chile flakes Directions Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes. Sprinkle with red chili flakes.
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Microwave Stuffed Mushrooms. Yield: 4 servings RECIPE INGREDIENTS 1 pound large stuffing mushrooms, cleaned and stems removed 4 ounces bulk italian sausage, cooked 1/2 teaspoon Italian seasoning 1 large clove garlic, minced 2 tablespoons grated parmesan cheese 1/2 cup shredded mozzarella cheese plus two tablespoons 2 green onions You May Also Like Brie & Crab Stuffed Mushrooms See More Similar Recipes » DIRECTIONS Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel. Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Sprinkle the remaining Mozzarella over the stuffed mushrooms. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds. Recipe reprinted by permission of Mushroom Council. All rights reserved. Date Added: 01/21/2009
Some Sauce for Your Meatballs September 26, 2011 by Francine Maroukian | A lot of tomato sauce (adapted from Esquire, March 2011) for those delicious meatballs we've introduced you to. • San Marzano tomatoes • olive oil • garlic cloves • basil leaves 1. Check a good supermarket for 8 28-oz cans of whole San Marzano tomatoes. 2. Empty into a huge bowl and crush by hand or with a potato masher. 3. Place a stockpot over moderate heat. 4. Add about ½ cup olive oil and 8 crushed garlic cloves, and cook until garlic starts to sizzle, 3 or 4 minutes. (Don't burn it. That will ruin the whole sauce.) 5. Add tomatoes in four portions, waiting until each comes to a simmer before adding the next. (This speeds up the cooking time.) 6. Lower heat, add a few ripped basil leaves, and simmer until foaming subsides and the sauce looks a little oily, probably 45 minutes. 7. Let cool and store until ready to use. Makes about 16 cups, so you'll have leftovers.
The Meatball to Conquer All Others. Few things make you feel better about the world than a great meatball covered with sauce. Straight from Philly, the best we've ever had. By Shane Solomon Photo Credit: Philip Friedman/Studio D Chef Shane Solomon, Pizzeria Stella, Philadelphia Philadelphia is a red-sauce town — what we call "gravy" — but I'm not a big fan of spaghetti and meatballs. I prefer to make a meatball that stands alone, maybe resting on a small base of polenta or some good grilled bread. Nothing that detracts from the meatball itself. This habit of mine is likely rooted in the various Italian regional ways of serving meatballs without pasta, sometimes as a second course, or even the Sicilian polpettine alla griglia (grilled meatballs with a touch of lemon) that make me think meatballs are related to the ground-meat kebabs of the Arabs and Greeks who dominated that island for centuries. In any case, making a tender meatball relies on a few basic principles: First there's ratio, and about 20 percent of the meat mix should be fat. In my restaurant — and this is a huge benefit of being a pizzeria — I can grind the end nubs of cured meats like prosciutto or sopressata to get fat and flavor at the same time. But at home, I use pancetta or nice smoky bacon. Quality matters because during the low, slow oven cooking, the fat flows out of the meatballs and goes right into the tomato sauce. Then there's shape, and here you want to make sure to get all the air out as you form the meatball. For that I use an old-fashioned trigger ice-cream scoop. Firmly pack the meat into the scoop, pressing down on the flat side with your palm. Then use the spring trigger to release it, and roll it between your flattened palms into a ball. Of course, in between the mix and the shaping comes the filler, added for texture and to help retain shape. I go really easy — bread crumbs, salt, and pepper. A meatball should taste like meat. Meat mix: 1 lb ground beef (80 percent lean/20 percent fat), 1 lb ground pork, 1 lb ground veal 1 lb pancetta or thick-sliced smoky bacon, finely minced 2 whole eggs ⅓ cup finely grated Parmigiano-Reggiano ½ cup finely diced yellow onion 8 garlic cloves, minced Herb mix: ¼ cup finely chopped flat-leaf parsley, 2 tbsp chopped oregano, 2 tbsp chopped rosemary Combine above ingredients and mix well, kneading the mixture with your hands like dough. ⅓ cup fine, dry unseasoned bread crumbs about 4 oz (½ cup) whole milk about 1 tsp coarse salt about 1 ½ tsp ground black pepper Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand. Immediately add to the meat mixture, season with the salt and pepper, and mix well. To taste for seasoning: Heat a small amount of canola oil in a small pan. When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary. Refrigerate the meat mixture for about 30 minutes. canola oil for browning about 12 cups good-quality tomato sauce, kept warm over low heat finely grated Parmigiano-Reggiano, for serving Preheat oven to 350 degrees. Shape meatballs, preferably using an ice-cream scoop (see introduction). In a large skillet, heat about a quarter-inch canola oil until very hot. Working in batches, brown all sides of each meatball. As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.) Place in oven and bake until well done, about 1 ¾ to 2 hours. When done, they should feel firm to the touch, or an instant-read meat thermometer should read 160 degrees. To serve: Spoon sauce over meatballs (2 or 3 per person), top with grated cheese, and pass crusty bread. Makes 25 to 30 meatballs. Serves 8 to 10 as an entrée, with leftovers.
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Clam Chowder Cream, black pepper, anonymous chunks of potato — usually clam chowder is known for everything but the main ingredient. Until now. By Nick Curtin Photo Credit: Jeffrey Westbrook/Studio D Chef Nick Curtin, Compose, New York City Every summer I visit my family on Cape Cod, and we spend the day pulling up littlenecks and quahogs. Quahogs are the giants of the clam world — you find them by feeling around the ocean floor with your toes — but they can get a little chewy, so they're best for chopped-clam dishes like stuffies. Littlenecks are smaller, more delicate, and easier to find — you search tide pools for circular breaks in the rocky sand and the clams are nestled below. These tender clams are perfect for chowder. At low tide we fill up a bucket, soak them, and make a milk-less chowder — less conventional but the best thing for a hot day. I grew up on the classic creamy New England chowder my grandmother served, but as delicious as it is, the milk, the pepper — these are the major players. Remove the milk and treat the potatoes as more than filler and you have a chowder that makes the clams' flavor and texture the star player. We start by rendering cubes of bacon, using the fat to sweat onions, celery, and garlic, and eventually add the clams to gently steam them open, infusing the broth with their juice. Then, fresh parsley. Many people neglect this addition, but the bright, herbaceous flavor is the difference between a good dish and a great one. This chowder is a flavor explosion, with the clam taste coming through along with a smack of smoke from the bacon. And don't forget the garlic bread. You'll need it for sopping. Ingredients 2 1/2 lbs littleneck clams 1/2 lb slab bacon, cut into quarter-inch cubes (about 2 cups) 2 medium Vidalia onions, peeled and sliced 2 stalks celery, cleaned, trimmed, and sliced 3 cloves garlic, peeled and thinly sliced 1 pinch smoked paprika 1 1/2 lbs fingerling potatoes, sliced into quarter-inch disks (about 4 cups) 2 tbsp vegetable or canola oil salt and black pepper to taste 2 lemons, juiced 1 bunch flat-leaf parsley, sliced garlic-parsley bread (recipe follows) Instructions Cover clams with cold salted water and place in the refrigerator for at least an hour. The longer the better, so they can purge their grit. In a cast-iron skillet over moderate heat, slowly cook bacon until the fat is rendered and bacon is crisp, about 15 minutes. Turn off heat. Remove bacon and all the rendered fat except about 2 tbsp from pan. Reserve the rest. Return skillet to medium-low heat. Add onions, celery, garlic, paprika, and salt, and sweat until aromatics are translucent, about 12 minutes. Transfer to a stockpot and let the skillet cool. Meanwhile, place the potatoes in a pot of cold salted water over medium heat and cook until just tender, making sure the water never exceeds a mild simmer, about 15 minutes. When potatoes are almost done, wipe the cooled skillet clean with a paper towel and return to medium heat. Pour in enough of the reserved rendered bacon fat to film the bottom of the pan, then add vegetable oil. Drain potatoes well, turn skillet heat to high, and add the potatoes to the bacon oil. Cook, stirring occasionally, until the potatoes are golden and crispy, about 15 minutes. Salt and pepper to taste. Remove clams from purging water. Rinse and check each one. If any are open, tap them against a hard surface as though you're knocking to see if anyone is home. Discard any that don't close or move. Add clams to the pot containing the aromatics, then add bacon and 1 quart water. Turn heat to medium-high and cover. After about 12 minutes, check the clams. If they have started to open, turn down heat, add lemon juice, parsley, and salt and pepper to taste. Remove from heat. To serve: Use a slotted spoon to lift clams and solids into serving bowls, then ladle broth over top. Then add crisped potatoes. Garlic-parsley bread: Slowly melt 2 sticks unsalted butter with 2 cloves sliced garlic. Place 1 bunch parsley in blender or food processor and pulse until roughly pureed. Add butter and blend. Transfer to a shallow bowl or plate. Slice a loaf of your favorite crusty bread horizontally, then cut into 3- or 4-inch sections. Dip one side of each piece into the mixture to evenly coat. Seal in tinfoil cut side up and toast in preheated 350 degree oven, about 15 minutes.
Chicken 'n' Dumpling Soup. Ingredients: 12 ounces boneless chicken strips for stir-frying 1 tablespoon olive oil or cooking oil 2 tablespoons all-purpose flour 1/4 teaspoon dried marjoram, crushed 1 14-ounce can chicken broth 1 medium onion, cut into wedges 1 cup fresh green beans, trimmed and halved 1 cup purchased julienne or coarsely shredded carrots 2/3 cup reduced-fat packaged biscuit mix 1/3 cup yellow cornmeal 1/4 cup shredded cheddar cheese 1/2 cup milk 1 cup water Salt and pepper directions Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.
Cauliflower Crust Pizza Serves 2. ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt olive oil (optional) pizza sauce, shredded cheese and your choice of toppings* directions: To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy! *Note that toppings need to be precooked since you are only broiling for a few minutes. This delicious recipe brought to you by Eat. Drink. Smile. www.eat-drink-smi...
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Add peroxide and baking soda to moutain dew to make it glow I woner how long the effect lasts? Very cool!
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Baked Eggs with Spinach and Mushrooms. Gourmet, June 2004 10 oz baby spinach leaves 1/4 cup finely chopped onion 1 garlic clove, finely chopped 2 tablespoons unsalted butter 5 oz mushrooms, thinly sliced (2 cups) 1/3 cup heavy cream 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 4 large eggs 2 tablespoons finely grated parmesan Put oven rack in upper third of oven and preheat oven to 450°F. Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
by smitten
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Greek Frittata Serves 4 Hands-on Time: 10m Total Time: 40m Ingredients 3 tablespoons olive oil 10 large eggs 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 5-ounce bag baby spinach 1 pint grape tomatoes, halved 4 scallions (white and green parts), thinly sliced 8 ounces feta, crumbled Directions 1. Heat oven to 350° F. 2. Add the oil to a 2-quart casserole and transfer to oven for 5 minutes. 3. Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta. 4. Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes. Tip As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward. Nutritional Information Calories 461; Calories From Fat 68%; Fat 35g; Sat Fat 4g; Cholesterol 579mg; Sodium 1,868mg; Carbohydrate 8g; Fiber 2g; Sugar 5g; Protein 26g
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DIY Pumpkin Spice Syrup for Pumpkin Spice Lattes!! Pumpkin Spice Syrup Ingredients: 1½ cups water 1½ cups sugar 4 cinnamon sticks 1 tsp. ground nutmeg ½ tsp. ground ginger ½ tsp. ground cloves 3 tbsp. pumpkin puree Directions: Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Store in the refrigerator. To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk. Stir in 1½-2 tablespoons of the pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce (optional - sort of). Printed from Annie’s Eats
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Slow Cooker Barbecued Ribs backtoherroots #Barbecued_Ribs #Slow_Cooker
5 Ingredient Noodles: coconut curry
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Eggs Poached in Marinara Sauce By MARTHA ROSE SHULMAN Published: October 25, 2011 In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together. 1/2 cup marinara sauce, made with fresh or canned tomatoes Pinch of cayenne (optional) A couple of leaves of basil, slivered 1 to 2 eggs Salt and freshly ground pepper 2 teaspoons freshly grated Parmesan 1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic 1. Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil. 2. Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan. 3. Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side. Yield: 1 serving. Advance preparation: The sauce will keep for 4 days in the refrigerator. Nutritional information per serving (analyzed for 1 egg only): 228 calories; 3 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 189 milligrams cholesterol; 22 grams carbohydrates; 5 grams dietary fiber; 477 milligrams sodium (does not include salt to taste); 13 grams protein
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Chocolate-lined Strawberry Pie. Active Time: 15 Minutes Total Time: 1 Hour 25 Minutes Makes 8 servings. Like chocolate-dipped strawberries, this luscious pie is an extravagant treat. Another time, try making it in a graham cracker or vanilla wafer crust. INGREDIENTS Fully Baked Pastry Shell 1/3 cup semisweet chocolate pieces or chopped semisweet chocolate 1 tablespoon margarine or butter 1/4 cup whipping cream 1 teaspoon light corn syrup 8 cups medium strawberries, stems removed 2/3 cup water 2/3 cup sugar 2 tablespoons cornstarch Other necessary recipes: Basic Pie Pastry DIRECTIONS Prepare and bake pastry shell as directed; set aside to cool. Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside. In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside. In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in puréed berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring. Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving. Recipe reprinted by permission of Weldon Owen. All rights reserved. Nutrition Information Makes 8 servings - Facts Per Serving: Calories: 332 Fat. Total: 15g Carbohydrates, Total: 49g Cholesterol: 12mg Sodium: 79mg Protein: 3g Fiber: 4g % Cal. from Fat: 41% Fat, Saturated: 0g
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Amy's Organic Chunky Tomato Bisque PER SERVING (1 cup): 130 calories, 3.5g fat, 680mg sodium, 21g carbs, 3g fiber, 14g sugars, 3g protein -- PointsPlus® value 3* "We've added tender chunks [of] vine ripened tomatoes to a smooth creamy tomato base to create a full flavored bisque you're sure to enjoy." And we DO enjoy it. This is one quality can of soup -- the kind you want to bring home to your guilt-free grilled cheese sandwich. Thanks, Amy! Why We Love It! Because it's the MOST DELICIOUS TOMATO SOUP. EVER. Seriously. This soup is organic, all natural, and INCREDIBLE tasting. It's slightly sweet, a little creamy, and exploding with fresh tomato goodness! Two words: Maximum versatility. Sometimes we use it as a swap for tomato sauce. (Does that make us weird?) Occasionally we pour it over our chicken and veggies. Sometimes we spread it on our faces and have an impromptu spa day. (Kidding! We make no claims concerning this soup's pore-cleansing abilities.) There's a Light in Sodium version! Canned soups have a tendency to get a tad high in the salt department, and some low-sodium varieties lack flavor. But check out this salt-slashed version -- it's SUPER tasty and has half the sodium of the original. You can have the WHOLE can for 218 calories. It's true! The can says, "Servings Per Container About 2" -- the exact amount is 1 2/3 servings. Thus, you can consume it in its entirety for just 218 calories and 5.9g fat (PointsPlus® value 5*). That ROCKS! BFFs! Broccoli cole slaw - This might seem like a strange combo. Well, it's NOT! Either add chopped slaw to the soup (before heating it up) for a brocc'd-up bisque, or stir-fry the slaw with some soup (so the soup coats the veggies like a sauce). Both delicious! Lean protein - Pardon the vagueness, but our beloved bisque really does go well with TONS of different types of protein. Seafood rules, lean turkey's terrific, and chicken turns our chunky pal into a respectable meal. So bulk up a basic bowl of soup or create saucy center-plate entrées. Score! Frank's RedHot Original Cayenne Pepper Sauce - Our favorite hot sauce in the world. Frank and Amy play really well together! The tangy spice of the sauce tastes juuust right with the slightly sweet flavor of the bisque. Try it -- you'll like it (provided you like somewhat spicy things)! BTW, keep sodium in check by starting with the Light in Sodium soup. Souper Duper Recipe Duo! Craving some seafood-packed soup? Okay, a lot or a little? Now or later? Here are TWO variations on a classic Italian-American recipe... Lean-O Cioppino - This two-serving recipe calls for just three ingredients. When you want food FAST, it'll satisfy in a jiffy. Dan-Good Cioppino - It's an HG 1-2-3 exclusive! Got a whole hungry crew or want to whip up a week's worth of deliciousness? Make this slightly fancier crock-pot version. The slow simmering does the flavor gooood! NEW BONUS RECIPE!!! Zazzled-Up Zuppa PER SERVING (1 cup, 1/2 of recipe): 182 calories, 4g fat, 542mg sodium, 27g carbs, 5.75g fiber, 12g sugars, 10g protein -- PointsPlus® value 4* We combined a bunch of our favorite add-ins for this simple spin on "pasta fazool"... but without the pasta. Will Dean Martin ever forgive us? Ingredients: One 14.5-oz. can Amy's Organic Light in Sodium Chunky Tomato Bisque 1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms) 1/3 cup canned cannellini beans (a.k.a. white kidney beans), rinsed and drained 1/4 tsp. Italian seasoning 1/4 tsp. garlic powder 1 tsp. reduced-fat Parmesan-style grated topping Optional garnish: chopped parsley Directions: Add all ingredients except Parm-style topping and optional garnish to a pot, and bring to medium-high heat on the stove. Stirring occasionally, cook until crumbles have thawed and soup is hot. Top each serving with 1/2 tsp. Parm-style topping and, if you like, a little chopped parsley. Slurp! MAKES 2 SERVINGS
Martha Stewart's Perfect Baked Macaroni & Cheese. Among the cardinal Rules of Macaroni and Cheese, Stewart is clear on this: You've got to have a béchamel -- which is really just milk, thickened with flour. Martha Stewart's Macaroni and Cheese Adapted slightly from The Martha Stewart Living Cookbook: The Original Classics (Clarkson Potter, 2007) Serves 12, but easily halved 8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni (or other small pasta shape) 1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve. 2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside. 3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce. 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Chicken Enchiladas Ingredients: 1 medium onion, chopped fine 2 jalapenos, seeded and chopped fine 1 tsp. canola oil 3 cloves garlic, minced 3 tbsp. chili powder 2 tsp. cumin 1 tbsp. sugar 1 (15 oz.) can tomato sauce 1 cup water 1 tomato, seeded and chopped Salt and pepper 1 lb. boneless, skinless chicken breasts 1 cup shredded sharp white cheddar cheese, divided 1 cup shredded monterey jack cheese, divided ½ cup minced fresh cilantro 12 (6-inch) soft corn tortillas Cooking spray Directions: Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes. Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool. Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste. Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine. Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly. Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Mint Chocolate Chip Cake (makes one 9-inch cake, cake adapted from David Lebovitz's Devil's Food Cake recipe) 9 tbsp unsweetened cocoa powder 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch) 1 1/2 tsp salt 1 tsp bicarb soda 1/4 tsp baking powder 115g (1 stick) unsalted butter, at room temperature 1 1/2 cups caster sugar 2 large eggs, at room temperature 1/2 cup strong coffee (or water, I used a weak coffee as I didn't want it overpower the mint) 1/2 cup whole or low-fat milk For the icing: 280g (2.5 sticks) unsalted (or slightly salted) butter 500g icing sugar (about 4 cups), sifted 2-3 tsp peppermint essence, adjust to taste 150g dark chocolate, very finely chopped or pulsed through a food processor green food colouring Optional: waffle ice cream cones to decorate Butter and line the base of a two 9-inch cake tins (I only had a 22cm springform tin which I used for both cakes) and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins (or in my case, I used half for the first cake, baked it and then reused the tin for the other half of the batter). Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing. Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits. Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.
by stephcookie
3 repins
How To: Make The Best Buttercream Icing with a couple secret ingredients that make all the difference.
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danger in a jar ♥....love me some Salted Caramel Sauce!!
Berenice Abbott (1898–1991) Bread Store, 259 Bleecker Street 1937 Gelatin silver print Museum of the City of New York, 49.282.57
3 Ways to Make Better Lasagna: 1. "Always use the no-boil noodles. They won't get soggy and will absorb extra liquid. Don't add too much sauce or cheese, and be sure to bake the lasagna uncovered at least at the end until the topping is nice and browned on top." --Janet McCracken, Deputy Food Editor 2. "Make the lasagna early in the day or a day ahead, cooling it completely, then reheating it gently. This is great if you want to cook it off, cool, slice, and freeze portions, too. Also, be gentle! Lasagna is like a custard: If you jostle it too much, the cheese will break and get runny." --Mary-Frances Heck, Associate Food Editor 3. "Last but not least, be patient! You've spent all this time building your lasagna. Now that it's gorgeous and browned and bubbly, let it rest for at least 20 minutes like you would a gargantuan standing rib roast. This will ensure more even squares when you cut it, and the cheese and sauce won't run all over the plate."
HOMEMADE APPLE FRITTERS Recipe: 1 heaping cup AP flour 1/3 cup sugar 2 tsp. baking soda dash salt 1 – 2 tsp. cinnamon (depending on how much you love cinnamon) 1/4 tsp. nutmeg 1/2 tsp. vanilla 1 T. butter, melted 1 egg 1/3 cup milk 1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller oil for frying milk and powdered sugar glaze for dipping or just powdered sugar for dusting (About 1 cup pwd. sugar + 1 T. milk or more) Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.
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Mushroom pasta sauce: This is a great "going into fall" dish. Simple, easy and have those fall flavors you want. Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Cook up enough pasta for 4 people, remember to ad salt to the water.Boil until al dente. Strain and place in a bowl. Add the sauce, mix and serve with shaved parmesan on top.
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![Amy's Organic Chunky Tomato Bisque PER SERVING (1 cup): 130 calories, 3.5g fat, 680mg sodium, 21g carbs, 3g fiber, 14g sugars, 3g protein -- PointsPlus® value 3* "We've added tender chunks [of] vine ripened tomatoes to a smooth creamy tomato base to create a full flavored bisque you're sure to enjoy." And we DO enjoy it. This is one quality can of soup -- the kind you want to bring home to your guilt-free grilled cheese sandwich. Thanks, Amy! Why We Love It! Because it's the MOST DELICIOUS TOMATO SOUP. EVER. Seriously. This soup is organic, all natural, and INCREDIBLE tasting. It's slightly sweet, a little creamy, and exploding with fresh tomato goodness! Two words: Maximum versatility. Sometimes we use it as a swap for tomato sauce. (Does that make us weird?) Occasionally we pour it over our chicken and veggies. Sometimes we spread it on our faces and have an impromptu spa day. (Kidding! We make no claims concerning this soup's pore-cleansing abilities.) There's a Light in Sodium version! Canned soups have a tendency to get a tad high in the salt department, and some low-sodium varieties lack flavor. But check out this salt-slashed version -- it's SUPER tasty and has half the sodium of the original. You can have the WHOLE can for 218 calories. It's true! The can says, "Servings Per Container About 2" -- the exact amount is 1 2/3 servings. Thus, you can consume it in its entirety for just 218 calories and 5.9g fat (PointsPlus® value 5*). That ROCKS! BFFs! Broccoli cole slaw - This might seem like a strange combo. Well, it's NOT! Either add chopped slaw to the soup (before heating it up) for a brocc'd-up bisque, or stir-fry the slaw with some soup (so the soup coats the veggies like a sauce). Both delicious! Lean protein - Pardon the vagueness, but our beloved bisque really does go well with TONS of different types of protein. Seafood rules, lean turkey's terrific, and chicken turns our chunky pal into a respectable meal. So bulk up a basic bowl of soup or create saucy center-plate entrées. Score! Frank's RedHot Original Cayenne Pepper Sauce - Our favorite hot sauce in the world. Frank and Amy play really well together! The tangy spice of the sauce tastes juuust right with the slightly sweet flavor of the bisque. Try it -- you'll like it (provided you like somewhat spicy things)! BTW, keep sodium in check by starting with the Light in Sodium soup. Souper Duper Recipe Duo! Craving some seafood-packed soup? Okay, a lot or a little? Now or later? Here are TWO variations on a classic Italian-American recipe... Lean-O Cioppino - This two-serving recipe calls for just three ingredients. When you want food FAST, it'll satisfy in a jiffy. Dan-Good Cioppino - It's an HG 1-2-3 exclusive! Got a whole hungry crew or want to whip up a week's worth of deliciousness? Make this slightly fancier crock-pot version. The slow simmering does the flavor gooood! NEW BONUS RECIPE!!! Zazzled-Up Zuppa PER SERVING (1 cup, 1/2 of recipe): 182 calories, 4g fat, 542mg sodium, 27g carbs, 5.75g fiber, 12g sugars, 10g protein -- PointsPlus® value 4* We combined a bunch of our favorite add-ins for this simple spin on "pasta fazool"... but without the pasta. Will Dean Martin ever forgive us? Ingredients: One 14.5-oz. can Amy's Organic Light in Sodium Chunky Tomato Bisque 1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms) 1/3 cup canned cannellini beans (a.k.a. white kidney beans), rinsed and drained 1/4 tsp. Italian seasoning 1/4 tsp. garlic powder 1 tsp. reduced-fat Parmesan-style grated topping Optional garnish: chopped parsley Directions: Add all ingredients except Parm-style topping and optional garnish to a pot, and bring to medium-high heat on the stove. Stirring occasionally, cook until crumbles have thawed and soup is hot. Top each serving with 1/2 tsp. Parm-style topping and, if you like, a little chopped parsley. Slurp! MAKES 2 SERVINGS](http://media-cache1.pinterest.com/upload/130182245448234063_UrMboia1_b.jpg)
Sarah Woolley thats my idea of a good breakfast