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Vegies and Salad. Super Easy Marinated Olives. Today I find myself awaiting the arrival of a few dear friends, and for the first time in a long time, I feel very unprepared. You see, they’ve all gone paleo, and as a result, my usual tricks just won’t fly. I’ve stashed away the biscotti; eaten all of the cheeses; frozen all of the bread. While my friends have assured me they are all on holiday-paleo hiatus, I can’t help but want to have some treats for them. We’re having chicken drumsticks for dinner — I’m pretty sure that’s what cavemen ate? — and I have some nuts to get us through the early dinner hours, so we certainly won’t starve. I also, without doing any research, made a batch of marinated olives, which I have since learned die-hard paleos don’t even eat. Oops. In any case, marinating olives is about as easy as it gets as far as sprucing up the hors d’oeuvres spread goes. Hosting a non-paleo party anytime soon? Marinated Olives with Orange Zest, Garlic and Fennel Seeds Inspired by a recipe in Italy in Small Bites Yield = 1 cup.

BA-Approved Valentine's Day Menus for All Kinds of Couples. So the BA Foodist has convinced you not to go out for Valentine’s Day. Great! Of course, now you’re frantically scouring the Internet (or, ahem,, trying to figure out what to cook. Well, good news! You can go back to your Netflix queue in just a minute: We’ve put together custom Valentine’s Day menus for all types of couples, with a Test-Kitchen-approved starter, main, and dessert. The Loaded Couple A no-holds-barred, no-expense-spared kind of night. Chicken Liver Mousse with Riesling-Thyme Gelée(Credit: Cedric Angeles) Beef Tenderloin Steaks with Mustard-Cognac Sauce(Credit: Gary Moss) Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream(Credit: Mark Thomas) The Hot (Mess) Couple For those who don’t need any help opening a bottle (but wouldn’t mind the offer) Whisky Shrimp(Credit: Ditte Isager) Grilled Filet Mignon with Brandy-Mustard Sauce(Credit: Matt Duckor) Apple Croustades with Brown Sugar-Bourbon Ice Cream(Credit: Anders Overgaard)

Muenster and Spinach Pinwheels….#SundaySupper, #HolidayDrinksandAppetizers. Oh, boy, were these cheesy spirals ever tasty! Even the two cold leftovers in the fridge the day after I served them to my book club tasted wonderful. This is an uncomplicated recipe which yields an impressive, gourmet appetizer. Just use a good quality puff pastry and you’ll receive high praise with minimal effort.

You can shake up the cheese, add a layer of prosciutto…the options are endless. If you’re hosting a New Year’s Eve party this year, you may want to whip these up. {*style:<b> Muenster and Spinach Pinwheels…#SundaySupper, #HolidayDrinksandAppetizers Ingredients 1 egg 1 tablespoon water 1/2 cup shredded Muenster 1/4 cup grated Parmesan 1/8 tsp. garlic powder Flour 1 sheet puffed pastry (I used Dufour brand), thawed 10 ounce box frozen chopped spinach, thawed and squeezed very, very dry Instructions Preheat oven to 400º.

Beat egg and water together in a small bowl; set aside. Stir Muenster, Parmesan and garlic powder together. Lightly flour work surface. Makes approximately 20. </b>*} Croquetas de calabaza y sémola. Sweet Potato Spoon Bread. Spinach-and-Cheese Puff. Carrot Spoon Bread. Butternut Squash Baked Risotto. No-Knead Pizza Dough. Caramelized Onion and Apple Tarts with Gruyere and Thyme. Every holiday soiree needs an easy and elegant appetizer to keep guests satisfied until the main event. This recipe from Chef Justine Kelly is just the thing: simple, pretty and delicious, with caramelized onions, apples and grated Gruyère cheese atop store-bought puff pastry. In a large fry pan over medium heat, warm the oil.

Add the onions and the 1 tsp. salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature. Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F. In the same pan over medium heat, melt the butter. Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown on top, about 25 minutes. The whinery 2.0 » Blog Archive roasted red pepper pesto. In the past year, I’ve made more ‘pesto’ than I thought possible – I’ve experimented with all sorts of greens and vegetables; dandelion, carrots, beets, parsley, arugula, spinach and of course basil I love how these sauces are incredibly easy to make, all you need are a few ingredients, and the only equipment needed are a food processor or a mortar and pestle.

Chopping the ingredients by hand using a knife or mezzaluna would give it an authentic feel, although it takes a bit of time. I decided the give this roasted red pepper pesto a whirl, it’s roasted red peppers with toasted walnuts, basil, sundried tomatoes, garlic and olive oil. It turned out to be a zippy versatile sauce – It’s delicious tossed with pasta, as a spread for sandwiches, as a dip, etc. It’ll keep in the fridge for several days, or the freezer for later use. Roasted Red Pepper Pesto (adapted from Girlichef) INGREDIENTS. Rosemary Merlot Flank Steak. Well, it’s now reliably over 50 degrees most days here in the Northeast, and you know what THAT means.

It’s GRILLING time. Not that the resilient and reliable Southern husband won’t happily dig the grill out from under a snowbank in the middle of February if I really need him to. But let’s face it, it’s a lot more fun when the sun is shining, the birds are singing, the flowers are blooming and you don’t have to wear your snow boots. This recipe is the perfect one to kick off grill season, and if you don’t count the time I sent him outside in a snowstorm to roast those tomatoes for me, it’s the first time the Southern husband has seriously cranked up the grill in 2010.

You need a nice flank steak for this one, and you marinate it for at least 30 minutes in a mixture of chopped onions, beef broth, chopped fresh rosemary, salt, oregano and (here’s the beauty part) about a cup of red wine. Rosemary Merlot Flank Steak Ingredients 1 cup chopped onion 3/4 cup beef broth 1 cup red wine Directions 1. 2. PANEER TIKKA MASALA & WHEAT NAAN | kurryleaves.

Coconut-Kissed Almond Date Truffles. These truffles are a by-product of my Raw Lemon Cashew Cheesecake. I was playing around with the proportions of the crust ingredients, that left me with a whole batch of nice "truffle dough" the first time, as it got slightly too wet to be used as a crust. The second time round I had some leftover crust dough, which I turned into truffles.

I didn't even bother to flavor them, because they are delicious as they are. The coconut comes through beautifully and I love it in combination with the dark deep sweetness of dates. These little balls are good and delicate enough to be a dessert. A guilt-free one, that is. But I also like them as a snack before or after my workouts. 1 cup raw whole almonds 3/4 cup dried dates, pitted and roughly chopped 1/4 cup desiccated coconut flakes 1 tablespoon water (or as needed) Coating 1/2 cup desiccated coconut 1/2 cup unsweetened cocoa powder Yields about 30 Combine whole almonds, dried dates and coconut flakes in a food processor.

Curry in a Hurry! « My Fancy Pantry. Do you love Indian style curries, but don’t make them at home because you think they take too much time? Or effort? Or skill? Do you make curries at home, only to find that they’re nothing like the ones you order at your favorite restaurant? I’m going to let you in on a little secret…something I do, sometimes, to help save time. Ready? Here it goes: It doesn’t look like much, I know. The idea came to me while Piyush and I were dining out one night…I wanted to know how the restaurant could offer so many different curries, and have them on the table in so little time. I prefer my food to be homemade, healthy, flavorful and fast.

This is a really easy method, the curry is flavorful…but not spiced too heavily. From start to finish you’ll have to invest about an hour and a half to two hours—-depending how long it takes you to cut 10 onions. 10 sliced onions…and not a single tear shed. Last night I used it to make Chicken Jalfrezi—and it was awesome!!! The Spice Mix: Ingredients: Directions: Animal Style Fries | Pretty Yummy Foods. Lets start with the secret sauce A.K.A thousand island dressing. In a bowl add 1/2 cup of mayo & 2 tablespoons of ketchup… now add 1 tablespoon of white vinegar & 2 teaspoons of sugar… now chop up two dill pickle spears.

Traditional thousand island has sweet pickle relish in it, but In-N-Out uses chopped up dill pickle. Just another reason why I love In-N-Out so much. Add your pickles to your bowl along with a pinch of salt and fresh black pepper. Whisk away & add whatever you think is missing. Also traditionally this dressing will have some minced white onion in it, but I decided to leave it out because I figured we’ll have some really good onion action going on the fries in just a few. Cover your dressing with pastic wrap and pop it in the fridge for an hour or so to let all the flavors blend. While your dressing is sitting in the fridge preheat your oven to 400 degrees, grab a few potatoes (I used russet) and cut them into strips. Perfect! While those were baking I did this… Ahhhh, beautiful. Beet Hummus Recipe. Leisurely Lunch Recipe: Chicken Cordon Bleu-Croque Monsieur Recipes from The Kitchn.

So now you might be asking how that meal got us to this sandwich. Well, it's Lunch Week at The Kitchn, so I sat down to brainstorm a few ideas. All of the usual suspects crossed my mind. Of course I could settle on a traditional pasta salad, or perhaps a simple wrap, but where's the fun in that? The chicken cordon bleu kept popping into my head, so I let my imagination run a little wild. I knew I wanted to to make it in sandwich form. Obviously, this is not a bento-box kind of lunch (but hopefully there will be some of those type recipes shared here this week, as well). Chicken Cordon Bleu-Croque Monsieur Serves 2 For the chicken1 large chicken breast1/2 cup panko crumbs2 tablespoons butter, melted1/4 teaspoon garlic powder1/4 cup flour1 egg, lightly beatenKosher salt and pepper For the sandwich4 slices Challah bread, cut 1-inch thick2 tablespoons butter, softened2-4 large ham slices, to taste3 - 4 Gruyere, Swiss, or Havarti slices, to taste1/4 cup grated Parmesan.

Sweet Potato and Lentil Veggie Chili. | Daily Garnish. I am totally back in the groove in the kitchen these days. In my earliest weeks (okay months) of pregnancy, cooking was a struggle. I’m sure you noticed. But I promised you if you’d just hold on, I would eventually make it up to you. And now week by week, meal by meal, I am trying to do just that. I apologize to those of you who live in climates where you are still wearing shorts and sundresses. Sweet Potato and Lentil Veggie Chili Print this recipe! Ingredients: (makes 8 servings) 1 large onion, diced2 large sweet potatoes, peeled and cubed4 medium carrots, peeled and sliced1 jalapeno pepper, seeded and minced4 cups vegetable broth1.5 cups green French lentils1 can fire-roasted tomatoes2 tbsp chili powder1 tbsp smoked paprika1 tbsp ground cinnamonsalt to taste Instructions: In order to make a proper chili, you’ll need to use a heavy-bottomed pot.

After allowing the vegetables to cook for about 15 minutes, add the jalapeno pepper. Next add your tomatoes.

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Maria Speck's Artichoke Tart with Polenta Crust. Thank you so much for all your cheers, congratulations and excitement! Sometime in the last few weeks, the little guy in my belly went from being a very abstract sort of thing to a real person who likes to wiggle around like clockwork at midnight (oh dear) and whose face I cannot wait to see. I was waiting for this to happen, for the pregnancy to morph from something I couldn't really wrap my head around to something that makes my heart leap. Now that that feeling is here, it's even better than I imagined. I'm so lucky that I get to share our happy news with all of you fantastic people. I'm so lucky, period. A few months back, actually, more like last summer, when Max turned 35, we had a bunch of friends over for brunch before retiring to our local beer garden down the block and sitting outside under the leafy canopy while drinking beers until dinnertime.

After 45 minutes in the oven, what emerges is bound to make everything else on your brunch table pale in comparison. 1. 2. 3. 1. 2. Tuna Cakes with Fresh Tomato Salsa {Giveaway!} Thanks to Tuna Casserole and Tuna Surprise in school cafeterias in the 90’s, nobody likes Tuna anymore. I get that those lunches were scary…but it wasn’t the Tuna’s fault!

It was probably fear of the woman serving it…with her drawn on sharpie eyebrows and missing fingers –or was that just my creepy lunch lady?! In spite of all those bad tuna memories, I LOVE tuna. I could eat it everyday, if I wasn’t terrified of getting Mercury poisoning. When I was dreaming up my Tuna Cakes, I was trying to figure out a way to give them some extra umph while keeping them ass friendly. And I am happy to say, the result was awesome! Fun twists for these Tuna Cakes: 1. 2. 3. 4. Recipe Note: Make your Fresh Tomato Salsa a couple hours ahead of the Tuna Cakes to allow time for the flavors to develop. Ingredients: Directions: For the Tuna Cakes: In a large bowl, mix together tuna, onion, crushed Wasa crackers, parsley, garlic, lime juice, mustard, and jalapeno Tabasco.

Quinoa-Spinach Bake. Butterbean Hummus | The Cooking Bride. Show Me the Person Who Doesn't Like Butterbeans I love dips. I pin, bookmark, and clip dip recipes all the time with the intention of making them and then they end up sitting in a file forgotten because: a.) I don’t run into many occasions that require me to bring a dip or b.) We don’t need something that tempting just sitting around the house. I love hummus. If you live outside of the Southeast, you may not be familiar with the term butterbean. This hummus was remarkably tasty and I would recommend giving it a try. Like The Cooking Bride on Facebook. Contest ends at 11:59 p.m. Butterbean Hummus 3 uncooked bacon strips2 cans (15 oz. each) large butter beans, rinsed and drained1 small garlic clove, minced2 tablespoons water1 tablespoon fresh lemon juice1 tablespoon tahini1 teaspoon chopped fresh thyme leavesSalt and ground black pepper2 tablespoons extra virgin olive oil1 teaspoon thinly sliced green onion¼ teaspoon paprika Fry bacon in a large skillet over medium low heat until crisp.

Easy Chocolate Pudding. Capsicum soup and Finnish scones. Sweet Potato Pizza with Kale and Caramelized Onions Recipe. Hot Caramelized Onion Dip. Skinnytaste.