Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok' 11 Ways to Eat Brussels Sprouts This Thanksgiving. How to make a heart shaped egg. Comfort Me With: Spinach Pesto Chicken. A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner.
[Photograph: Stephanie Stiavetti] When I was a kid, I had a neighbor who I loved to visit in the early evenings. This sweet, little old Italian lady was a pesto master, and I'd go watch her pound basil and pine nuts in her mortar and pestle. Despite her slight frame, she pounded that pesto with everything she had, and within minutes she had reduced the greens, nuts, and garlic into a perfect, creamy texture. Green Chilli Pickle. Green Chilli Pickle/Achar.
No-Pasta Lasagna - Page 1. Low-Carb, No-Pasta Lasagna It started with a cat.
"Why does that fat cat like lasagna so much? " I thought when I was about 12 years old. "What is it anyway? " Yep, because of Garfield I just had to try lasagna. These days, I still love lasagna. At first, I fell for the usual trap -- trying to find a "better-bad" lasagna noodle. Pasta problem solved, I moved on to the rest of the ingredients. Cream Cheese Coffee Cake. The last few years we have gone to my father in law’s for Halloween because we live in a townhouse and no one really trick or treats here.
We use Karl’s house to get everyone dressed (this year as a ninja, Princess Tiana and a gnome), trick or treat as long as the cold Chicago weather permits, and stop back for dinner and dessert. I was trying to decide what to bring and then it came to me. My FIL loves coffee cake (given the opportunity, he could eat the whole thing himself) and I had just pinned the perfect recipe a few weeks ago.
I knew that the kids wouldn’t eat it, but they would be too preoccupied with sorting and eating candy to even notice. So, coffee cake it was. Chicken, Avocado and Spinach Salad - Honest Kitchen - Honestly... The Honest Company Blog. Summer calls for light food that makes the perfect healthy lunch or alfresco dinner.
Chef Jane Coxwell’s salad is incredibly tasty and full of goodness, guaranteed to become a seasonal staple. She says, “The key is to use the cooking juices and olive oil from the chicken to make a really beautiful dressing. It’s such a wonderful way to carry the flavor over into your salad. The dish is very simple and low maintenance — just make sure to put the chicken into the oven an hour before you want to eat.”
Ingredients Serves 2 For the chicken (use organic ingredients when possible): 1 organic, free range chicken breast1 lemon2 sprigs of thyme2 tablespoons extra virgin olive oil1 Thai chili, sliced (use less if you don’t like heat)1 clove of garlic, mincedMaldon salt (or other sea salt)Freshly ground black pepper For the salad (use organic ingredients when possible): 1 avocado, roughly chopped Directions For the chicken: 1. 2. NOTE: It’s important not to overcook the chicken. 3. 4. Arugula & Warm Mozzarella Salad. The four components of this composed salad mix, match and meld in a wonderful way.
The tomatoes provide natural sweetness, the arugula gives bite and depth, the parsley-pine nut dressing is tart and assertive, and the warm mozzarella is oh-so-rich. The technique of breading and warming the mozzarella maybe new to you, but don’t worry; it’s fast and easy, and the result is beautiful. The Splendid Table: Make Your Own Lemon Curd. The Splendid Table®'s How To Eat Supper by Lynne Rossetto Kasper Dear Lynne,
Dry-Fried Green Beans from 'The Chinese Takeout Cookbook' Banana Pudding. Brussels Sprouts. » Crispy Orange Beef & Broccoli Lemony Thyme. When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally.
I transformed them into a Winter Thyme ‘Wind.’ Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together. As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes. Where they’ve taken me thus far is on an International journey. So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way. While perusing my favorite sites for a recipe to incorporate the broccoli that was ‘on sale’ in our fridge aka must be eaten today, I found this recipe on From Away. Crispy Orange Beef & Broccoli. Bacon Grilled Pimento Cheese Sandwich. Colorful Quinoa Salad. Fwd: Short Rib Chili Recipe.
Shredded Brussels Sprouts and Kale Salad. A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables, which we still savor at the end of their season!
SERVES 4-6 INGREDIENTS: 1 lb. Brussels sprouts 1 bunch kale, stems removed and finely chopped 2 tbsp. whole-grain mustard 4 tbsp. fresh lemon juice ½ cup extra-virgin olive oil Kosher salt and fresh-ground black pepper DIRECTIONS: Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin, or very finely by hand.)
Autumn Greens and Ginger Soup. Black Bean Cupcakes with Guava Frosting.