The art of recipe organisation + solve your dinner dilemma [fresh ideas] Ever cooked something amazing and then struggled to find the recipe next time you wanted to make it? I certainly have. Actually one of the reasons I decided to start this blog back in 2005, was because I wanted to keep a record of what I’d been cooking. And stop losing my favourite recipes. I was reminded of this recently when I was contacted by a Stonesoup reader, looking for help with keeping her recipes organised.
So today I thought I’d share my current recipe organisation system. It’s a constantly evolving process – so if you have any suggestions, I’d love to hear them. the art of recipe organisation – 3 easy steps 1. Feel free to adopt Stonesoup as your own free recipe resource or signup to the Virtual Cookery School to get access to ALL my recipes. 3. Get yourself an evernote account and you won’t look back. Anything I come across online, I clip into my evernote recipe file.
But that’s not all! And it gets even better. Salted chocolate chip cookies makes about 10 huge cookies Be warned. Moroccan Chicken With Carrot Puree. First of all, let me apologize in advance. These next few months are going to be nuts. I can’t reveal all the details now, but let me just say I’m working on something… very sweet. It’s good. So good I know that it will make up for a few months of scarce posting.
You’ll have to trust me on this one. But for now, I give you this dish. This is one of those dinners that comes together beautifully; one of those meals you could see yourself enjoying in a restaurant. Even better… it comes with a built in side dish. I often spend so much time seeking out recipes to cook each week that I completely forget about sides. But this dish did it all for me. The puree itself was an interesting concept. Puree: not just for babies anymore. You may also like... Roasted Beet Risotto.
3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached 3 1/2 cups reduced-sodium chicken broth 3 cups water 1 small onion, finely chopped 2 tablespoons olive oil 2 cups arborio rice 1/2 cup dry white wine 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup finely grated Parmigiano-Reggiano Put oven rack in middle position and preheat oven to 425°F. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes. While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Broccoli Garlic Quiche. Kumquats. Quiche. Quinoa. Quesadillas. Is the letter Q staging an uprising? All we need is some quince and we’d have it covered.
Because I don’t think there are any other Q foods. Quiche is one of those foods that gets a bad wrap. But if you really think about it, quiche is just a creamy fritatta. Especially if the quiche is dotted with chunks of garlicky broccoli and swirled with rich cheddar and parmesan cheese. And finally, completely unrelated to quiche, but entirely related to cute cats (which I’ve been told I don’t post nearly enough of)… Boys. And with that… have a happy Easter, happy Earth Day, and an all-around wonderful weekend! You may also like... Five-Minute Chocolate Mug Cake. Food Cravings? Here Is What Your Body Really Wants~ Easy Pumpkin Cheesecake Muffins.
French Fries: The No-Guilt Version. There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store.
Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. At this time remember to preheat your oven to 450 degrees. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes.
Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. And then, voila… Healthy French Fries. Steak au Poivre - The Showstopper.
I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture.
To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. . - Never light alcohol while there is an open flame/heat source. . - Notice how in the OP, they remove the pan from the stove and then light. . - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach. Chocolate French Toast with Panera Bread. I'm back (already?!) With another post for Panera Bread! I know, two posts in one day - try not to faint. It's a rare occurrence, but my schedule has been a little crazy lately and it just worked out as such.
Whenever I'm out and about I like to stop by Panera Bread for a couple of artisan loaves; usually the Asiago Cheese and Three Seed Sour Dough. One variety that I had not tried before was Country White French Miche (a Panera employee kindly corrected me). What could be better than Chocolate French Toast? Before I close, I'd like to take a moment to point you in the direction of some great resources. Me? Find more about Panera Bread on Facebook and Twitter. Chocolate French Toast Serves 4-6 [click to print] 10 slices Panera Bread Country Miche 1/4 cup cocoa powder 1/4 cup hot water 5 large eggs 3/4 cup heavy cream 1 cup milk 1/4 cup sugar 1 tsp vanilla 1/2 tsp salt 12 oz. semisweet chocolate chopped, or semisweet chocolate chips Prepared butter flavored pancake syrup. Crispy Potato Roast Recipe.
Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? I do…and I also remember despite facials, mani/pedi’s and trying to “rejuvenate” our 13 year old selves there was A LOT of junk food around: pizza, pop, cookies, bin candy, potato chips, and that fake, weird, terrible for you yet embarrassingly delicious jar of French onion dip.
I’m not quite sure what it was about that dip, but that magical sauce made it to almost all of my tween sleepovers. Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 1. 2. Homemade Soft Pretzel Bites. Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood.
They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. We made a cheddar cheese sauce to go with the savory pretzels and a vanilla cream cheese frosting for the cinnamon sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite.
My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot! Fluffy Pancakes | Blogger For Hire. This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master.
But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches. But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. The four of us eat 2-3 each, and the remaining freeze very well. Fluffy Pancakes Makes 16-18 pancakes. Directions 1. 2. 3. 4. 5. Serve with warm maple syrup and berries. Lazy Lasagna II Recipe. Love That Quinoa Burger! « November 1, 2010 by Linda So yummy!
If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper Like this: Recipes « HappyTummy.
Jamaican Banana Fritters - ThatsSoYummy.com. There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have.
So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients. 50 Easy Pizzas : Recipes and Cooking. Expendable Edibles - Gourmet Recipe Rescues for Perfectly Good Food. 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. Cinnamon Sugar Pull-Apart Bread.
I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook.
This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.