Get flash to fully experience Pearltrees
Small Business Resources
Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
I was never interested in spaghetti alle vongole (spaghetti with clams) until I stayed in Naples for a week for work and ate dinner by myself. Without the influence of friends’ orders, I let the waiter bring me his choice from the menu. Maybe because I was an obvious tourist or maybe because it’s one of the things you have to eat when you go to Naples (along with pizza and sfogliatelle, and a few other really good things), spaghetti alle vongole is what he brought.
Elephants have earned the reputation of being the smartest kid in class. This intelligence is linked mostly with their ability to never forget (though I’m convinced part of the reason is just because, well, they’re cute… damn cute )! Salmon, on the other hand, are not quite as cute . However, the memory of salmon is nothing short of remarkable. Salmon are born in fresh water streams, swim to the ocean where they stay for 2-5 years, and then swim back to the exact same stream in which they were born to lay their own eggs. Is that unbelievable or what?
I’m home for the holidays and was trying to think of something festive to make over the weekend. There were the usual suspects like turkey or ribroast, but I wanted to go for something a little less traditional but equally as memorable. Pork generally is not one of those dishes but for me the all-mighty pork is up there on the list of celebratory foods, so when I came across this recipe I knew I had to make it.
September 10, 2011 at 1:46 pm Since I’ve been a little behind the past several weeks with my kitchen experiments and dishes, I thought I’d share THREE recipes with you for homemade (dairy free) “butters”. I LOVE nut butter/coconut butter/seed butters – I eat them by the spoonful or use them as toppings for both sweet and savory dishes or as dips or spreads. Today I will share with you: Homemade Coconut Butter Homemade Almond-Pumpkin Seed Butter (sweet and savory nut butter recipes, my new favorite!)
My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. Babies: they’re so cute when they’re kinda confused! It took us a few weeks to realize how sad this game actually is.
Amazing how scorching hot weather will determine what you eat for every meal, the goal being purely to cool your body down. I’ve travelled to India a couple of times and luckily in the winter, however with the comfortable weather comes missing out on some great foods such as kulfi. Kulfi is a type of Indian ice cream made from sweetened milk that is cooked and stirred constantly until caramelized and thick. This mixture is then transfered to earthenware pots or matkas , which are insulated with salt and ice.
When I was in the 4th grade, my lunch table mates had a habit of taking the peanut butter and jelly sandwiches that their mothers had lovingly prepared, (trimmed of crusts, devoid of frights like gloppy grape jelly) opening them up, arranging some potato chips over the filling and smooshing the sides back together again before eating them. I don’t have a single other school lunch memory to draw from. I don’t remember if I ever ate a Sloppy Joe, if my school district considered pizza a vegetable , or whether my mother packed apples or cheesy poofs (likely the former, drat) in my lunchbox; I also can’t remember the name of a single person at that table. But I have a have a crystalline impression, unmarred by time (and, frankly, the current brand of early senility that has caused me to need 20-odd minutes to recall the word “unmarred”), of the odd delight that was those peanut butter and jelly sandwiches; I remember their crunch and I remember how they tasted.
bri and i are friends for lots of reasons: a shared love for all things creative, a penchant for lazy sundays and an insatiable appetite for baked eggs! yup, you heard me, baked eggs. we love’em and you know what else? we love to share them. i eat the whites and she eats the yolks and we share whatever is in between (with a side of potatoes, of course). so today, in honor of this special friendship, i give you baked eggs. what you’ll need: • 4 eggs • 3 slices of thinly sliced prosciutto (or 1/4 cup of cubed pancetta) • 4 oz of fresh spinach • 1 tablespoon of unsalted butter, divided • 1/3 cup heavy cream • salt (nice flaky salt like maldon is best) and fresh ground pepper what to do: • preheat your oven to 350 degrees • in a small saucepan, saute the prosciutto or pancetta on med/low heat for about 3 minutes, then add the heavy cream and bring to a simmer. once you see those little bubbles all around the edges, remove from heat and let sit for ten minutes
These are so so good! We've had them a few times since I first found the recipe in my Better Homes and Gardens Magazine. Chile and Lime Veggie Bowls adapted from BHG 1 Tbsp. soy sauce 1 Tbsp. lime juice 1 tsp. chili powder 1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed 1 tsp. olive oil 2 medium sweet potatos, peeled and cut in 1-inch cubes 1 15-oz. can black beans, rinsed and drained 1 cup cherry or grape tomatoes, halved
One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a Thanksgiving-inspired version last November, but was itching for a late summer spin on it when I created this. I’m the kind of person who would happily eat appetizers for dinner any day — I’m pretty sure if I had nobody else to feed, I’d have subsisted on nothing but pan con tomate , blistered padrons, pink wine and Gossip Girl season one reruns the entire month of August — but it doesn’t really cut it with a family of three. Instead, I spend a lot of time throwing things together for the sake of being a grown-up, a grown-up who doesn’t really have an excuse (such as, she hates cooking or doesn’t know how to cook, etc.) not to make dinner but still forgot to make it again, and quite often, these meals involve some element of roasting the bleep out of well-seasoned vegetables high heat cookery.
I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding. It’s about one cube of tofu away from earning a halo or at least being surrounded by singing cherubs . In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time. In fact, the reason why I made this soup is because, in general, I don’t find carrot soups all that interesting and wanted to challenge myself to make one I’d love, and eat often. I turned to one of my favorite dressing recipes for inspiration — the ginger-carrot-miso awesomeness most of us know from sushi restaurants — and decided to mash up a miso and carrot soup.
Avocados are amazing things—they're delicious on their own, but they also have a lot of healthy fats, dietary fibers, and vitamins, and despite their high caloric value, they're remarkably easy to prepare. If you have an avocado that's too firm to use for something else, or you're just in the mood for something new and healthy for breakfast, slice it in half, remove the pit, and carve out a little space in the center. Crack an egg where the pit was, and bake.
This salad, a variation on one I discovered via Freshocracy awhile back, makes an amazing side dish (I served it last night alongside baked chicken with artichoke hearts), but is so good that it would make a fantastic lunch or light dinner all on its lonesome. The fact that it’s super healthy is a lovely little bonus. What you need: 1 cup uncooked farro 1 cup chopped mushrooms 1/2 onion, diced