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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. In my previous post, I did a how to make cube shaped & pyramid shaped hard boiled eggs. (see “how to mold a hard boiled egg”)It was a lot of fun making the molds, but some of you must be thinking “Yeah, but that’s a lot of work to make a mold for a hard boiled egg…” and I completely agree. I’m just a nut. So I’ll show you a very easy & popular method to mold a hard boiled egg in Japan. [How to make a <3 shaped hard boiled egg] - Egg - Milk carton or any juice carton (cut open, washed well and dried) - Chopstick (round one is ideal) - Rubber bands Step 1: Cut milk carton and fold it in half lengthwise. This is all you need. Step 2: Make a hard boiled egg. Step 3: While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.

If you don’t have a round chopstick maybe you can put a skewer inside a straw and use it. Make sure the egg is freshly boiled and warm. It’s cute as is. Tagged as: eggs. 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. It would be years before I learned to make pesto on my own, and years beyond that for me to perfect my mortar and pestle technique. After years of experimenting with pestos, I've learned to use all sorts of ingredients for fun flavor combinations. About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Green Chilli Pickle | Fauzia's Kitchen Fun.

Green Chilli Pickle/Achar | Fauzia's Kitchen Fun.

Cheese Making

TESTOSTERONE NATION | 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. Thanks for the extra adipose tissue, Jim Davis. 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. For sauce, I just go for the store-bought variety with the lowest sugar and calorie content.

Finally, I use fat-free or reduced fat cheese to drop the caloric load, then extra lean ground beef or turkey if I'm making the meaty version... and I'm usually making the meaty version since I'm Texan and therefore required to have dead animals at every meal. There are a thousand variations, but here's one of my favorites so far. No-Pasta Lasagna The Stuff Putting It All Together 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Enjoy! Cream Cheese Coffee Cake | Just Baked. 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. Halloween was a super busy day. I couldn’t wait for dessert to taste this cake. Cream Cheese Coffee Cake Yield: 13 x 9 cake For the filling: Two 8 oz. packages cream cheese, softened (light or regular) I used regular ½ cup sugar ½ teaspoon vanilla extract 1 large egg For the cake: 3 cups all-purpose flour ½ teaspoon baking soda. 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. To make the salad: 5. 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. Arugula and Warm Mozzarella Salad Recipe type: Main Dish Salad Prep time: Cook time: Total time: Serves: 4 Ingredients 2 tablespoons pine nuts ¼ cup chopped fresh parsley, packed 1 or 2 garlic cloves, peeled ½ teaspoon salt ¼ cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons water 2 cups arugula (about 2½ ounces) 2 small tomatoes ¼ cup bread crumbs ¼ teaspoon salt 2 egg-shaped balls of fresh mozzarella (about ⅓ pound) 1 teaspoon olive oil Instructions Notes. The Splendid Table: Make Your Own Lemon Curd. The Splendid Table®'s How To Eat Supper by Lynne Rossetto Kasper Dear Lynne, How do you create a stupendous lemon curd? Are you supposed to cook it in a saucepan or in a bowl over boiling water? A chef on TV did it in a saucepan. When I did that I a got scrambled eggs in lemon juice.

Kenneth in New Orleans Dear Kenneth, Definitely use the bowl over simmering (not boiling) water because you have much more control over the heat. With custards like lemon curd, the eggs should cook to just this side of solid. You want to keep the eggs moving every moment, so use an out-sized stainless steel bowl (about 8 quarts), which will let you whisk them constantly without overflow. Use the following as a hand-holder recipe for your second try at lemon curd. Makes an 11-inch tart serving 8 to 10 Lemon curd and the crust keep 4 days in the refrigerator, but assemble them no more than 8 hours ahead. 30 minutes prep time; 20 minutes stove time; 15 minutes oven time Lemon Curd 1. 2. 3. 4.

Gingersnap Crust 3. 4. 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 Author: From Away Recipe type: Entree Cuisine: Chinese 1 8 oz. Combine sugar, vinegar, orange juice, salt, and soy sauce in a small bowl and set aside. 2,211 total views, 1 views today. Bacon Grilled Pimento Cheese Sandwich. SkinnybyTara | Colorful Quinoa Salad. Fwd: Short Rib Chili Recipe | Yummly - jewliano - Gmail. 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.) In a large bowl, whisk together the mustard, lemon juice, and olive oil. Autumn Greens and Ginger Soup. Black Bean Cupcakes with Guava Frosting | GOYA.