Sick of Salads? Dig Into Green Soup | Soups. “More green, less everything else.” That was Anna Thomas’ plan when she created her first green soup with mixed greens, fresh herbs, onions and potatoes. She’d stumbled onto a diet-changing discovery: Green soups are delicious, and incredibly good for you! If you’re tired of chopping and dressing your greens for salad, sick of steaming them and serving them as sides, why not do what Anna did and reinvent them as a main course? Use potatoes, rice and other starches to thicken your soups, chop cabbage like noodles, or chill up an herby gazpacho. Green soup may not be the most attractive food you’ve seen, but it is without a doubt one of the healthiest—and with the right recipe, it’s naturally delicious without a lot of salt and fat.
Here’s a recipe for a basic green soup; see more green soup recipes at Eating Well, or try OA’s Broccolini and Spinach Soup, Wild Creek Cress Soup or Vegan Vegetable Soup. Serves about 8 Ingredients 2 tablespoons of extra-virgin olive oil, plus more for garnish. Daniel Patterson's Poached Scrambled Eggs recipe from food52. Author Notes: These are the quickest and fluffiest of scrambled eggs, made with an exceedingly forgiving technique. Though this recipe serves 2, you can scale up or down freely. Depending on how you plan to dress them up, you can also salt the water to taste without threatening the integrity of your eggs -- if you're serving them minimally, with just a ribbon of olive oil and sprinkle of flaky salt, go ahead and salt the water till it tastes like the sea, as you would for boiling pasta or blanching vegetables.
Recipe adapted very slightly from the New York Times Magazine, "The Way We Eat: Which Came First? " (January 8, 2006) (less)Author Notes: These are the quickest and fluffiest of scrambled eggs, made with an exceedingly forgiving technique. Though this recipe serves 2, you can scale up or (…more) - Genius Recipes Serves 2 This recipe is a Community Pick! Popular on Food52 and Provisions.
How to cook perfect egg fried rice | Life and style | The Guardian - StumbleUpon. There's something suspicious about egg fried rice. Like garlic naan, or sausage pasta bake, it seems too perfectly tailored to British tastes to have ever seen the light of day in its alleged homeland. But, if the living legend that is Ken Hom is to be believed, I malign it falsely: he claims to have "grown up" on the stuff at Chinese banquets – no one, apparently, actually eats the dishes of fried rice which herald the end of festivities, but their belated arrival hammers home the host's generosity in allowing you to fill your boots with pricey meat and fish first.
Personally, I'd rather eat a vat of fried rice than a plate of cold jellyfish or a tureen of shark fin soup any day, but then my tastes are not exactly refined. The other major market for fried rice is as a snack food – it's the ideal way to use up your leftovers, and this time, there's the distinct advantage of actually getting to eat it.
The rice Pre-cooking? Egg The heat is on Extras Perfect egg fried rice Serves 2, generously. Tomato Soup Grilled Cheese | Recipe | With Style and Grace | With Style & Grace - StumbleUpon. Baked Egg Boat recipe - StumbleUpon. Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.
Cruft: Lasagna Cupcakes - StumbleUpon. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Mozzarella, Ricotta, and Parmesan cheese, marinara sauce, meat (if you so desire), and wonton/gyoza wrappers. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit.
A bit of Mozzarella cheese on top of it all. The small cupcake size works well for us. Mac & Cheese. I am *in love* with this simple, no-frills mac and cheese. :) My granny used to make this all the time- she knew it was my favorite and always had it ready whenever I came to visit. :) It’s a delicious quick-and-easy side dish- no fancy or unnecessary ingredients, just pure, unadulterated mac and cheese. :D It’s definitely one of my go-to meals- I almost always have all the ingredients on hand- and the baking time / temp isn’t too picky so I can usually just pop it in the oven with whatever my main dish is. :) The ingredients: noodles, butter, salt, shredded cheese and milk Boil and drain noodles in salted water. Since it’s just the two of us, I boiled 2 cups of penne pasta.
That’s enough for 2-3 servings as a side dish. Top with plenty of the good stuff- shredded cheese. Repeat layers of noodles, salt, butter and cheese until you run out of noodles. Now the milk. Bake, uncovered, in a preheated oven for about 30 minutes. Speaking of seasonings, I love them. Cheesy Mac & Cheesy. Spaghetti and Meatball Pot Pie - StumbleUpon. Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter).
Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down.
About 15 minutes in, they started to brown. The Gonzo Gourmet | Stirring up a whole lotta crazy in the kitchen.