Frites &fries - Garlic Knots. Garlic Knots Most of my early food memories had to do with all the garlic dishes that my grandmother made.
Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate!
The Bitten Word: Buffalo Chicken Dip. Our friend Rachel moved to Syracuse this summer.
One of her first weeks there, she attended a party where an unusual dip was served. She had never heard of it, and admitted as much to the hosts. They were shocked that she hadn't had it before. Rachel loved the dip and excitedly told our friend Whitney in Memphis, who promptly began spreading the word about this magical dip, which is how we found out about it. From its roots in upstate New York, this dip is slowly taking over the south (via Whitney) and now D.C. This dip will change your life. Stuffed Zucchini. I like the simple things in life.
Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Spinach Artichoke Dip. I don’t think I can remember a time when some form of spinach artichoke dip didn’t appear on every restaurant menu.
It seems to have become a standard American pre-meal munchie, a quintessential appetizer. Not that I mind. Who doesn’t love the thought of eating something healthy (spinach and artichokes) wrapped in mounds of cheese, butter and heavy cream? This recipe is a healthier version of the restaurant stand-by that you can feel good about serving to friends and family. Instead of pounds of butter and heavy cream, this recipe uses reduced-fat sour cream and ricotta, plus it ads in some cannellini beans (my current favorite) which ups the fiber content. There are two ways to make this dip. Clearly, this dip is screaming for some perfectly salted tortilla chips, but if you really want to be a considerate host you can serve it with celery, endive spears, broccoli or any other low-calorie dipping veggies. Spiced Red-Pepper Hummus. Spinach Dip. The GOOD Lunch: Morrocan Roasted Carrot Chickpea Quinoa Salad - Lifestyle. Today's GOOD Lunch salad was prepared by Carla Fernandez and was inspired by Closet Cooking (tagline: "Cooking in a Closet-Sized Kitchen").
Moroccan Roasted Carrot Chickpea Quinoa Salad Ingredients: Makes 10 servings • 8 large carrots, cut into thin slices • 3 tablespoons olive oil • 2 teaspoons each of paprika, turmeric, cumin, cinnamon, black pepper, and salt (or any combination thereof) • 2 cups red quinoa • 4 cups water or vegetable broth • 2 cups canned chickpeas (drain first!) • 1 diced red or yellow onion • ½ cup toasted pine nuts • 4 tablespoons oliveoil • 2 lemons, zest and juice • Additional salt and pepper to taste The Method: • Combine carrots, three tablespoons olive oil, and half of the spice blend and roast in a 400º over for about 30 minutes or until they are tender.
The Breakdown: How did our salad rate in terms of taste, cost, and prep time? The GOOD Lunch: Black Bean Soup - Lifestyle. Today's GOOD Lunch soup was prepared by Amanda Ehrman and inspired by Smitten Kitchen's Black Bean Soup.
Black Bean Soup The Ingredients: Makes 8 servings 2 tablespoons olive oil 2 medium-sized red onions, chopped (I used a food processor) 2 medium-sized bell peppers, any color, chopped 4 garlic cloves, minced 4 teaspoons ground cumin 6 15-oz cans of black beans 3 jalapeño peppers, chopped 5 cups hot water (I just used very hot tap water) 2 tablespoons fresh lime juice 2-3 teaspoons coarse kosher salt Ground black pepper to taste Avocado, shredded cheese, and sour cream to top! The Method: • Heat olive oil in large skillet over medium-high heat. • Add in onions bell peppers and sauté until beginning to brown, about eight minutes. • Add garlic and cumin. • Transfer mixture to 6-quart slow cooker, if you have one. International Quinoa Salad. Roasted Butternut Squash Recipe. Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from salad to soup to macaroni and cheese.
Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything. The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor, and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Rosemary-Garlic Roasted Red Potatoes.