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This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It's also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.
Recipe: Zucchini Garlic Soup Recipes from The Kitchn
Asian Inspired Slow Cooker Short Ribs with Cabbage & Carrots
When I recently visited the library and sat down to flip through the latest Real Simple , I didn’t expect to be copying a recipe down before returning it to the shelf. I couldn’t resist this recipe’s simplicity and one pot meal potential.Since power has been returned to my humble abode, I’ve been digging into new recipes, mostly breakfast-related yummies… this is always my favorite go-to recipe site. It’s updated daily which I love because I’m always looking to try new things. It’s pretty classic for me to try anything, then tweak it to my liking. The more recipes I’ve made, the better I’m getting at coming up with my own. Soon enough I’ll be creating my own recipes and I’m happy to share my failures and successes! Sometimes the recipes look so simple that I don’t think they’ll come out good.
Banana/Date Muffins! (Oh & TGIF) « The Paleo Angel
Jul 13, 2010 Posted by Mel on Jul 13, 2010 in Curries/Stews , Meats/Eggs , Recipes | 61 comments Whenever I mention the Indian dish rogan josh to my friend Stacey, I accidentally call it Josh Rogan, and she says, “Who? What?” because she knows it’s really called rogan josh . Yesterday, we realized I was reversing the names because of Seth Rogen – and then Stacey was confusing him with Josh Groban .
Paleo Rogan Josh
Feta Cheese Ball
If your calendar looks anything like mine – you’re probably only a couple of days away from crazy. My December is brimming with holiday parties, potlucks, shopping dates, and family gatherings. And with all these festive commitments usually comes food and lots of it. Along with arming you with a bunch of cookie recipes, I also wanted to provide you with a couple of simple appetizers that are sure to make your party prep a little easier and of course – more delicious! Brian and I couldn’t get enough of this Feta Cheese Ball. We both kept sneaking into the fridge to steal a nibble throughout the day, even though we were supposed to be saving it for Brian’s co-workers.
Perfect Prime Rib Recipe, How To Cook Prime Rib, Prime Rib Recipe, Standing Rib Roast, Prime Rib Roast Recipes, Prime Rib Roasting Chart, Prime Rib Dinner, Yorkshire Pudding Recipes, Au Juice Recipes
Perfect Prime Rib Roast Recipe - How To Cook Prime Rib Roast: Recipe Type: Beef , Prime Rib , Wine , Horseradish Sauces , Yorkshire Pudding , Beef Au Jus - Au Jus Beef Juice Yields: serves many Prep time: 15 min Bake time: 3 hr Ingredients: Prime Rib Roast (standing rib roast) , at room temperature (very important) 2 tablespoons butter , room temperature Directions:
Prime Rib
I’m not sure there’s anything more special and delicious at Christmastime than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and brussels sprouts. That was the menu I fixed for the Christmas special on Food Network (it’ll be on again today at 6:00 eastern time if you’d like to see the grub in living color) and it’s the menu I’ll be fixing again toward the end of this week. It’s also the menu I want to eat in Heaven.
Kung Pao Chicken
Recipe summary You'll love that this chicken dish is so quick and easy to prepare, plus it tastes great too! Preparation time: Cooking time: 8 minutes Yield: 4 Ingredients Stir Fry 1 red pepper, seeded and diced 1 green pepper, seeded and diced 1 celery stalk, diced 3 green onions, thinly sliced 1 cup bean sproutsChicken Stew with Onions, Tomatoes, and Dijon Recipe
1 Preheat oven to 400°F. 2 Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves.
The first time I tasted lemon curd, I fell powerfully and intensely in love with its tart creaminess. I was 11 years old and my family had received a jar of homemade lemon curd from my cousins in Walnut Creek, CA. They kept chickens in their backyard, had lemon trees out front and so made jars of curd using these homegrown ingredients to send to friends and family for the holidays. For a few days, I kept up the charade of sharing this sunshiny jar with my parents and sister, dutifully dolloping scant spoonfuls onto toast. However, on the third day, I couldn’t continue to resist. I removed the half-full jar from the fridge, snuck to my room and ate the rest of that amazing curd with a spoon.
Meyer Lemon Curd