The Best New Way to Bring Your Lunch. I’ll admit it—my workday lunches can get pretty boring. I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away, but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries. And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together. But with a teensy amount of planning, delicious lunches can be just a few easy steps away.
All it takes is a trip to the grocery store on a Sunday afternoon, a couple pantry staples, some mason jars, and an hour of your time. Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable. Caprese Pasta Salad. How to make Edible Spoons! (plus a giveaway)
A few years ago I did a post on how to make edible spoons and bowls from dough. I thought it was a great idea, but just not with my method and recipe. I searched online to see if anyone else had done something similar and stumbled across a small handful of ideas, but then found this little gem… Roy, the inventor of the Edible Spoon Making Kit has indeed thought of a really simple and clever way to make edible spoons. Roy kindly sent me a kit to try (and will be giving one lucky reader a free kit!). Since receiving the kit, I’ve made well over 100 spoons (maybe 200 by now) and have enjoyed sitting around a spread of dips and toppings munching away on the spoons. To make the spoons, simply roll flat a piece of bread, punch out the spoon shape, press the cutout into the spoon and bake (more detailed instructions supplied with the kit). While I was making a batch of spoons and some home made pasta, a time saving idea popped into my head. Share 6K+ Kimanh Hi my name's Kimanh.
French Fries: The No-Guilt Version. There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. At this time remember to preheat your oven to 450 degrees. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like.
Step 10: Place the potatoes into your preheated oven for 20 minutes. And then, voila… Healthy French Fries. The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread. I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born.
And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough. Sweet & Savory - by Virginia Drader. This is a classic recipe for potato latkes. I was going to make them thick but David prefers them thin; I am not sure which way is right but they turned out delicious.
I served them with homemade applesauce and sour cream. Latke is the Yiddish word for pancake. Jewish people living in the Pale of Settlement in the 17th century had a diet that consisted mainly of potatoes and bread. They created latkes as a special dish because they are cooked in oil, which symbolizes the miracle of Hanukkah. They can be served for breakfast, lunch, dinner, or as an appetizer. Recipe from the Jewish Holiday Cookbook Ingredients 10 medium russet potatoes 2 medium onions 2 large eggs 1/4 cup matzah meal salt and pepper grapeseed oil Peel the potatoes if the skin is coarse; otherwise, just clean them well.
Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. Heat 1 inch of oil in a frying pan. Pepperoni Pizza Puffs Recipe. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now.
Which makes this former choir director really happy! Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Read more Read more.
GET OFF YOUR BUTT AND BAKE!: PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze. Do you need a perfect snack for the big game? These Pretzel bites will hit the spot for sure. You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping. I've finally used up my supply of Rhodes Roll dough . . . until I buy more. It's quite nice to have on hand when you need it. Simple . . . CINNAMON and SUGAR PRETZEL BITES Take a Texas size Rhodes roll that has been thawed. Roll it out in a four inch rope. Cut in four sections. I got tired of this method. so I simplified even more.
Take your roll, and cut horizontally and vertically. You have four pieces. You will need: as well as: Once your bites are all cut, place on a large greased baking sheet. Let rise until double in size. Like this . . . Bring some water to boil in a large pot. Prepare a Baking sheet with a clean towel and Paper towels on top. Like this: Heat your oven to 375 Degrees. Plop about 10 bites into that boiling water. You will boil for about 45 seconds. like this . . . Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam.
I can’t help it. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand.
So, this one’s for you, Scott. Melt the butter. Parmesan Roasted Potatoes. Skinny Mashed Potatoes. Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery. BUT I decided to give it a try since the reviews were outstanding. ***BEST MOCK mashed potatoes I have ever had! What you will need: 1 head of cauliflower 1 tablespoon of cream cheese1/4 cup grated Parmesan cheese1/2 teaspoon of minced garlic1/2 teaspoon of salt5 or so dashes of pepperChives for garnish Directions:Wash and cut cauliflower into small pieces.
These were seriously unbelievable! How To... Cook Healthy Mozzarella Sticks. Photo credit Who says our favorite cheesy foods have to be off limits? Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free! What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy1 egg2 tbsp of flour5 tbsp of bread crumbs2 tbsp of parmesan cheeseA dollop of olive oil, or cooking spray Preparation Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozenBeat the egg in a small bowl.
What makes them healthier? What do you think? Have you tried this recipe?