What Should I Eat For Lunch? (Quiz)
Budget Bytes - My stomach is full, and my wallet is too. Cook Once, Eat for the Week. By Karen Ansel, R.D. 1 of 6 Roast Chicken with Creamy Polenta and Mushroom Ragout Roast Chicken Prep time: 10 minutes Cooking time: 2 hours 10 minutes (plus 15 minutes resting time) 7 lb roasting chicken 1/2 tsp Kosher salt 1/2 tsp garlic powder 1/4 tsp ground black pepper 1/2 lemon, quartered 4 cloves garlic, peeled and split in half 1. 2. 3.
Per serving: 141 cal, 3 g fat (1 g sat), <1 g carbs, 159 mg sodium, 0 g fiber, 26 g protein Creamy Polenta Prep time: None Cooking time: 20 minutes 3/4 cup low-sodium chicken broth 3/4 cup 1% milk 1/2 cup water 1/2 cup uncooked polenta 1. 2. 3. Per serving: 177 cal, 1 g fat (<1 g sat), 32 g carbs, 77 mg sodium, 2 g fiber, 7 g protein Mushroom Ragout Prep time: 10 minutes Cooking time: 15 minutes 2 tsp virgin olive oil 1/2 cup chopped Vidalia onion 1 clove garlic, minced 3 cups sliced white mushrooms 1 pinch Kosher salt 1 pinch pepper 1 pinch dried thyme 1/2 cup low-sodium chicken broth 1 tsp Worcestershire sauce 1 Tbsp tomato paste 1. 2. 3.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J.
Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs. 25 Easy Breakfast Hacks To Make Your Morning Brighter.
50 Vegan Sandwiches. Every so often the Times has a huge food section article with like, 101 ideas for salads or 101 ideas for grilling.
My Dad usually saves the print version from his work and brings it home for me, where I proceed to drool over the unlimited possibilities, or at least the vegetarian ones. (Btw, how great is my Dad? He is in Egypt right now covering the protests! Crazy, right?) The idea is, relatively simple combos that might be a bit unusual or sort of a cheater recipe for something usually prepared in a more complex way. In my opinion, us vegans need something like this. So! 50 Vegan Sandwiches!!! *Classics* 1. 2. 3. 4. 5. 6. 7.
*Breakfast Sammies* 8. 9. 10. 11. 12. 13. 14. *Fruity Favorites* 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. *Protein Central*25. 26. 27. 28. 29. 30. 31. 32. He parents get home) *Salad Sandwiches* 33. 34. 35. 36. 37. 38. *Even More Sandwiches 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. ...so, that's about what I could come up with. (Top right image via Treehugger)
Tequila Recipes at Epicurious. Fluff sandwich. What The Fuck Should I Make For Dinner? What should you eat right now? Breakfast. Healthy eating diet. Better information. Better health. Dinner under 10 - iVillage. Crusty Bread. I must begin by saying where the recipe originated, if in fact it originated anywhere...really.
I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.
Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Holy cow! - StumbleUpon.
Punchfork - The best new recipes from top food sites - StumbleUpon. Recipes from Kevin & Amanda - StumbleUpon. So excited to share this super easy, ultra creamy pesto alfredo sauce, poured over dreamy, fluffy gnocchi and topped with crisp bacon and shaved parmesan.
It’s warm, hearty, delicious, and perfect for busy weeknights. The combo of bacon, creamy basil pesto, and parmesan send this decadent sauce over the top!! It’s seriously too good to eat in public. Gnocchi are basically potato dumplings, so serve this to your meat-and-potatoes loving family for a sure-fire winner! Here’s all you need — just a few simple ingredients you can keep on hand at all times: Heavy cream, basil pesto, chicken broth, potato gnocchi (find this on the pasta aisle), bacon, and salt and pepper.
To start, you’ll need some cooked, crumbled bacon. Next, measure 1 cup of chicken broth in a slightly larger (at least 2-cup) measuring cup. Pesto is another one of those things that freezes AWESOMELY. Scoop out 1/4 cup of pesto into the chicken broth. Next, melt one tablespoon of butter over medium heat in a large skillet. Warm Toasted Marshmallow S'more Bars. Hi ZestyCook readers!
It’s Megan from Megan’s Munchies. Since Zesty tends to be a meat loving guy, I decided his blog needed a little extra sweetness. Browsing through the recipes on the Betty Crocker website, I found the perfect recipe to do the trick. Who can’t resist graham crackers, melted chocolate, and warm gooey marshmallows? This recipe requires very few ingredients and is easy to make. Warm Toasted Marshmallow S’more Bars Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1 cup graham cracker crumbs1 cup butter or margarine, melted3 cups milk chocolate chips (18 oz)41/2 cups miniature marshmallows Directions Heat oven to 375°F. Zesty Tip: When slicing these squares, try running your knife in hot water to ensure a nice clean cut for your friends. Thanks Megan for a great recipe, I cannot wait to try them. Take care zesty Tagged as: bars, chocolate, marshmallow, smore.
- StumbleUpon. Kitchen Helpers - StumbleUpon. I found these helpful charts last week and just had to share!
Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts! Tomato and Bread Bowl 'Soupetizers' The following article was written by Keegan Baur.
On a blustery winter day, there’s something about a steaming bowl of soup that warms body and soul. Have you ever eaten soup in a bread bowl? These can be served as appetizers or side dishes, and they just might be a fun way to get kids to eat! You can try homemade bread bowls, or opt for convenience (like I did) and pick up a bag of freshly made sourdough rolls from the grocery store. While just about any soup would taste great in a bread bowl, I chose to fill mine with a refreshing tomato soup. Tomato and Bread Bowl ‘Soupetizers’ 1 Tbsp. vegetable oil 1/2 cup diced Vidalia onions 1 clove garlic, minced 1/2 tsp. ground cumin 1 pinch red pepper flakes 1/2 cup canned cannellini beans, rinsed and drained Dry white wine (optional) 14-oz. can diced tomatoes 6 homemade bread bowls or store-bought sourdough rolls 1/2 cup vegetable broth 2 tsp. lime juice Salt and black pepper, to taste Parsley, for garnish Heat the oil in a small stockpot.
MNN - Mother Nature Network - StumbleUpon. Robin shared some wonderful choices for healthier organic candy for Halloween last week.
It made me long for candy myself! I thought I'd share 12 recipes for homemade candies that everyone can enjoy. Some of these recipes are candy bars, some are great to serve at parties, and others make perfect additions to lunch pails. Better yet, the recipes can be surprisingly simple and healthy! The following recipes use unrefined sweeteners and high quality ingredients. 3. 4. 5. 6. 7. 8. 9. 11. Also on MNN: Watermelonade Recipe at Epicurious.com - StumbleUpon. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon.
This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.
Almost-Famous Bloomin' Onion Recipe : Food Network Kitchens. Directions For the Dip:For the Onion: See how to slice a Bloomin' Onion Combine all of the dip ingredients in a bowl, cover and refrigerate. Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees.
How to Slice a Bloomin' Onion 1. 2. 3. 4. 5. Photograph by Kate Mathis; Illustration by Brown Bird Design. Best Places To Eat in El Paso (West, China: restaurants, buffet)