Black Bean and Kidney Bean Quinoa Salad. Smoked Salmon Deviled Eggs. Facebook - Log In or Sign Up. Roasted Tomato Basil Soup Recipe. Inspiring Good Health Through Cultural Food Traditions. Broccoli pizza – smitten kitchen. “What the heck is that?”
“Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!” To be fair, what my husband and I wanted was broccoli rabe because broccoli rabe is exceptional on pizza, with or without crumbled sausage and a unholy amount of red pepper flakes, but one by one, our offspring have turned against the bitter stalky, leafy florets and now that they make up 50% of the opinions in our family, and the loudest ones too, we ceded to their demands. This one time. Also in the name of fairness, my childhood experiences of “white” pizzas, those without tomato sauce,” were terrible so I understand the resistance: dry and flat in flavor.
The result is an ideal weeknight excuse for pizza for dinner, very green, not too heavy but not abstemious either, and if you’re lucky, with the best leftovers there could be. . * “One time” = Basically every day from 6:30 a.m. until the last call for water at 8:15 p.m. Previously Broccoli Pizza Sauce. 7-Day Souping Meal Plan - EatingWell. Crusty baked cauliflower and farro – smitten kitchen. The original recipe has you saute the cauliflower in 2 parts with 3 tablespoons of olive oil each for 5 to 6 minutes to get the florets lightly browned and tender.
I got away with using less oil but it never really got tender and I’m fairly convinced that roasting would be more hands-off and get a better flavor, so I’m suggesting this as an alternative below. I’d be hesitant to boil or steam, although it is faster, because the extra liquid wouldn’t be welcome here. Cook farro: Rinse and drain farro. There are many, many ways to cook farro and any of them work here.
You can follow the package directions on any farro you buy for best results. On the stove: If you plan to cook this on the stove and want to save time, you can presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering. Roasted cauliflower with pumpkin seeds, brown butter and lime – smitten kitchen. This recipe was almost perfect from Bon Appetit, but I found each step needed less cooking time and included my own roasting tweaks; I added weights.
The original calls for 1/2 teaspoon pepper flakes, that’s a good punch if you like heat, otherwise, adjust to your taste. The original recipe specifies raw unsalted pumpkin seeds (pepitas, or pumpkin seeds with the outer hull removed) but I had no problems with my already toasted, salted pumpkin seeds burning and still needed to add a little salt to get the seasoning level right. 2 tablespoons (30 ml) olive oil, dividedKosher saltFreshly ground black pepper1 large or 2 small heads of cauliflower (about 2 1/4 to 2 3/4 pounds)2 tablespoons (30 grams) unsalted butter1/4 cup (30 grams) hulled pumpkin seeds (sold as pepitas) (see note above)1/2 teaspoon crushed red pepper flakes, or less to tasteJuice of half a lime (about 1 tablespoon)Handful chopped fresh cilantro, parsley or chives Heat oven to 450°F.
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it!
It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No-Knead Bread Recipe. New: Greek Lentil Salad. I don’t have exciting news yet.
Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year. That’s probably not very exciting to you, huh? QUINOA CHIA PORRIDGE WITH MIXED BERRY COMPOTE & ALMONDS. This truly delicious porridge is perfect for a make-ahead breakfast treat; an interesting, healthy, indulgent and different spin on overnight oats, that takes mere minutes to prepare… and is a great way to use up leftover quinoa.
It is wonderful served cold, straight from the fridge or, if you prefer, both the compote and the porridge can be warmed through (with additional milk of choice added) for a comforting way to fuel up on a frosty day. CHOW.com - Recipes, cooking tips, resources, and stories for people who love food. Pesto Bread in a Jar.
Microwave Potato Chips — Really! I like to think of myself as a glass-half-full kind of gal.
I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was a disbeliever. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.
So how could thinly sliced potatoes end up crackling crisp? ROSEMARY-INFUSED SEA SALT (a perfect pantry staple or homemade gift) This was the salt that I used to season my “epic” (to pinch a Daniel Churchill term) Crisp(ier) Sweet Potato Fries the other day.
The lovely, subtle rosemary taste/aroma makes this salt a versatile pantry staple or, prettily packaged in cute glass containers, an ideal party favour/hostess gift/homemade Christmas gift; an aromatic salt that can be used for sea salt bath soaks as well as culinary purposes. Moroccan Lamb or Beef Tagine with Apricots. This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger and pepper.
Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal. The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay tagine, allow at least three hours cooking time. Serves 4 to 6. Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes.