Recipe. Chocolate. The Wednesday Chef: Melissa Clark's Fake Baked Beans. It's no secret that I have a penchant for canned baked beans. On certain days, those squidgy beans oozing all over my dinner plate are the only thing that will do. Paired with steamed broccoli, they're a soothing time machine to my youth and something like soul medicine.
I've done baked beans from scratch the James Beard way, and while the challenge was fun, I realized that that fancy version would never be able to live up to my beloved stuff in a can. That might have been liberating knowledge, but something else nagged at me. After all, reading the ingredient label on those cans was never a good time. There could be and there was. Melissa Clark, in her new column at the New York Times, wrote about her version of homemade baked beans last week. I put a sticky ladleful of beans into a bowl and dug in. Oh, I can be such a fool. Because - spicy, smoky, sweet and complex - these were some seriously good canned beans. Fake Baked Beans Serves 4 1. 2. No More Boxed Brownies: Whip Up Your Own Heart-Friendly Brownies. (HealthCastle.com) Planning on baking something sweet as a treat for Valentine's Day?
This February, it's a brownie challenge. We wondered whether it would be possible to bake up great-tasting brownies from scratch without resorting to a boxed mix full of food additives. Check out the following table for the comparison between a boxed brownie mix and our homemade version: How Did the Two Stack Up? The homemade recipe is supposed to yield 16 servings, but for comparison, we cut the finished product into nine pieces, to match the number of servings from the boxed version. While the larger serving of the homemade brownie results in higher calories per serving, on a per-gram basis, the homemade brownie is actually lower in calories than the boxed mix. The Bottom Line Brownies are intended to be treats, enjoyed occasionally. Our Homemade RecipeThe brownie recipe is courtesy of Bon Appetit. Ingredients: Steps: Preheat oven to 350°F. Healthy and Green Living. I’m a one-trick pony when it comes to root vegetables: I’m a roaster.
But a pile of caramelized, albeit kind of dry, roasted root chunks never quite seems like a reasonable main course, no matter how hard I try. That’s why I like this alternative: Braised root vegetables rich with red wine, mushrooms and thyme. It makes a very convincing entree–almost like a stew–especially when served with plenty of whole grain bread to soak up the delicious sauce. INGREDIENTS 1 1/2 cups red wine 1/4 ounce dried mushrooms, such as porcini 4 pounds assorted root vegetables, peeled (see Tip) 8 ounces white mushrooms, halved if large 2 large onions, sliced 2 tablespoons chopped fresh thyme or 2 teaspoons dried 1 tablespoon tomato paste 1 teaspoon salt 1/4 teaspoon freshly ground pepper 4 cups mushroom broth (see Shopping Tip) or reduced-sodium vegetable broth 4 bay leaves 1.
Vegetarian Breakfast Smoothie Guaranteed to Give You Energy! So, I’m a vegetarian.
I think you may know that already, but if not, there it is. And one thing about vegetarians is that it is very difficult to get enough protein–and pretty much everything else you can imagine. But for me, protein is the key. My friends think I’m paranoid, because every time we make dinner, I’m constantly asking, “Wait, what are we having for protein?” Are my vegetarian friends getting enough protein if they don’t worry about it like I do?
The problem is, if you’re a vegetarian and you are eating out, protein is not always going to be readily available. So, you can imagine my complete delight when I found a breakfast that offers 26 grams of your daily protein intake! This breakfast is a smoothie. The smoothie comes from the book Spent (which also has a website coming soon), by Frank Lipman, M.D.