Love Your Heart | Heart Healthy Recipes. Eggplant Hummus. Rhubarb & Rosewater Syrup Recipe. This, my friends, is how you want to use that rhubarb you've been seeing at the market lately. It's a syrup, sure, but I'd venture to guess it's a syrup unlike any you've tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that's anything but shy, and the wildcard finish - rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs. And it really couldn't be simpler to make. As I mention up above, I use this syrup in simple spritzers, and as a way to add a bit of flair to plain yogurt. Let me know if you do something fun with this, or if you give it your own twist. xo -h HS: I use lime here, I think it really adds something, a needed edge. 4 large / 500 g / 1 pound rhubarb stalks, chopped 2 cups / 400 g granulated sugar 2 cups / 475 ml water 2-3 tablespoons freshly squeezed lime juice, or to taste scant 2 teaspoons rosewater, or to taste rose petals, optional.
Penniesonaplatter. ROASTED PUMPKIN-GINGER BISQUE W/BRIOCHE CROUTONS. Musical pairing – by Joe Cocker Mmmmm Mmmmm Good, Mmmmm Mmmmm Good, That’s what Campbell’s tastes like, Mmmmm Mmmmm Good! So now that this little catch-phrase will be rolling around in your head for the next 24 hours, let’s talk soup shall we? As you might have guessed, there was plenty of canned soup in the cupboards at the little house on Ankeny street: chicken noodle, tomato, cream of chicken, cream of mushroom, tomato rice, chicken and stars, cream of celery, bean with bacon (one of my dad’s favorites) and vegetable beef (one of my favorites).
The cans were marked ‘condensed’ which meant that you opened the can, poured into a saucepan (although as a 10-year-old, I must admit that I really didn’t know what a was) and filled the now empty can with equal parts water which was added to the soup . . . heat and eat with a toasted cheese sammie made with Roman Meal bread and individually wrapped cheese slices . . . pretty good lunch back in the day. What is your favorite soup? Pumpkin Chocolate-Chip Cookies.
There is a place at Pike’s Place Market in Seattle that sells these wonderful pumpkin cookies all year round – and they are huge. They are bigger than your hand, and at least 1-2 inches high. They are delicious – you can get them frosted or plain, and both are amazing. I have always wanted to make pumpkin cookies, and I decided it was time. I went to my favorite cookie book – Martha Stewart’s Cookies – and found a recipe that I thought looked interesting. The only problem was that I didn’t have a lot of time – and the recipe I found had a brown sugar frosting on top. Ingredients 2 3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 1/4 teaspoons coarse salt1 1/2 teaspoons ground cinnamon1 1/4 teaspoons ground ginger3/4 teaspoon ground nutmeg3/4 cup (1 1/2 sticks) unsalted butter, softened2 1/4 cups packed light-brown sugar2 large eggs1 1/2 cups canned solid-pack pumpkin (14 ounces)3/4 cup evaporated milk1 teaspoon pure vanilla extract2 cups mini-chocolate chips.
Worknight Dinner: Creamy Avocado Pasta. This post is one that’s long overdue. It’s long overdue because there are few things easier and more delicious than this pasta. I am obsessed with it. Of course, my obsession with avocados is nothing new but the idea of blending avocados into pasta was new to me when Angie made it for dinner one Friday night.
The fact that avocados are healthy for you is a delightful bonus. They’re rich, creamy and indulgent – all words that are usually associated with the phrase “need to go to the gym.” Avocados though, are full of vitamins and “good fat” so you can hardly feel guilty blending them into also-healthy whole wheat pasta. The Parmesan cheese? The original recipe is from Oh, She Glows and it couldn’t have been easier to replicate. There you have it. Creamy Avocado Pasta What You Need: How-To: Cook spaghetti according to the directions on the package. If you’re avocado-obsessed like I am, try: Roasted Tomatillo Guacamole Cowboy Corn Caviar Creamy Avocado Shells from The Little Yellow Kitchen. Vegetarian.
The 30 Healthiest Foods. By Liz Welch and Lindsay Funston To adopt healthy eating strategies, start by incorporating these foods into your diet. Super Foods Real Simple asked the country’s top dietitians and nutritionists to tell us which superpowered ingredients we should be incorporating into our diets regularly. Here are their combined picks, plus some simple and delicious preparation suggestions. (For more of their advice, see The No-Diet Diet: Your New Healthy-Eating Plan.) Mushrooms Meaty and filling, as a stand-in for beef they can slash up to 400 calories from a meal.
Try this: Sauté sliced mushrooms and shallots until tender. Barley Another high-fiber cholesterol fighter. Try this: Add sautéed mushrooms and sherry vinegar to cooked barley. Frosty No-Bake Granola Bars & Angry Birds Cake Pops Delicious links for 08.02.2011 | Apartment Therapy The Kitchn. Eat Well, Spend Less: Homemade Substitutes for Grocery Staples. Chocolate Chip Cookie Pie… Oh My! There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick.
So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm, with ice cream, with syrup… and with caution… because you’ll definitely want another slice. Chocolate Chip Cookie Pie1 unbaked 9-inch (4-cup volume) deep-dish pie shell*2 large eggs1/2 cup all-purpose flour1/2 cup granulated sugar1/2 cup packed brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup (6 ounces) semi-sweet chocolate morsels1 cup chopped pecansServe with ice cream (optional) Preheat oven 325 degrees F.Beat eggs in large mixer bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Recipe from Nestle Classic Recipes, 2003* If using frozen pie shell, use deep dish style and thaw completely. Most gawked all-time - page 20. Vegetarian. Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →
25 Vintage Baking Tips: Timeless Wisdom. I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past.
Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly. Recipes & Menus. Epicurious. Chinese Salt and Pepper Tofu Restaurant Style. This vegan salt and pepper tofu recipe is a great dish to entertain with. I either serve it as an appetizer with tooth picks, or I serve it as an entree with some brown rice.
All the components of this recipe can be made ahead and put together just before serving. This is a truly fancy, delicious, vegan, Chinese dish and it tastes like something you’d get at a restaurant. To clean leeks, soak sliced leeks in water for a few minutes. There are a few recipes online for salt and pepper tofu, like this Chinese salt and pepper tofu on the post punk kitchen forum, this salt and pepper tofu with five spice or this simple salt and pepper tofu from Rachael Ray magazine.
Once you fry the tofu, toss it in sauteed leeks, celery, ginger, garlic and green pepper. For a quick appetizer, skip the sauteeing just served the fried tofu with chili sauce like below. Notes: - you can use this same method and recipe with button mushrooms, parboiled cubed potato, baby corn or paneer. Pat dry the drained tofu. Recipes. Spice Advice.
Devil's Cake Balls. If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too.
The recipe says to use any boxed cake mix for the type of flavor you want. For my first attempt I used Devil’s Food Cake mix, and a homemade frosting. You can buy a can of cream cheese frosting instead, but I accidentally bought cream cheese instead of frosting, and had to improvise. The reason I didn’t use homemade cake batter + homemade frosting is because I wasn’t confident in getting exactly the right consistency for cake ball dough. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper Directions: 1. Patent and the Pantry. A Cozy Kitchen » Portobello Fries. Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was.
She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.When I’m really super bored, I sometimes dream about what I would feed her. My first instinct is to whip her up some pancakes. Print this recipe!