Friday Food Craft. Extra Chunky Apple Sauce You will need: 5 medium to large apples, any variety (I typically use at least 3 varieties of apples. For this apple sauce I used Granny Smith, Gala and Pink Lady) 2-4 Tbsp. apple cider or apple juice (you can use water, but I like to always add more flavor and depth) The juice from one clementine (you may substitute lemon, lime or any other citrus type fruit. I like fresh juice and clementine's are what I had in the fridge) 2 Tbsp. To make your apple sauce, first peel and core your apples, then dice them up. Place your apples in a pan. I like to serve this warm, and often times some vanilla ice cream manages to hop out of nowhere and perch itself on top.
I've also been known to scoop a bit of apple sauce onto pork chops at dinner time. Creamy Stovetop Macaroni and Cheese. This is one from the archives. Seriously. How could I neglect a fantastic mac and cheese recipe that can easily be made on a weeknight AND adapted in just about a million different ways? I’m hanging my head in comfort-food shame. I was in this amazing kitchen store in the downtown Hanover area, and I happened to stumble upon a great cookbook…all about macaroni and cheese. As I said, this mac and cheese comes together in a snap (making the pasta itself is the longest part). Ah, there’s nothing like the ultimate in comfort food, is there? Creamy Stovetop Macaroni and Cheese Servings: 4 Ingredients 12 ounces macaroni (whatever shape you like) 2 cloves garlic, minced 1/4 cup yellow onion, minced 12 ounces Emmenthal cheese, shredded 4 ounces crème fraîche Pinch of nutmeg Salt and pepper, to taste 3 tablespoons unsalted butter Instructions 1. 2. 3. 4. 5. 6.
Source: Barely adapted from Macaroni and Cheese by Marlena Spieler. Double Crunch Honey Garlic Pork Chops. Quick and Easy Stroganoff and Noodles. Tvp Stroganoff Recipe - Food.com - 171118. Properly Dry and Store Your Fresh Herbs for Year Round Flavor.
Crispy Rice Vermicelli with Seafood in Coconut Sauce. Recipe Here we cook a mix of seafood in a traditional Filipino coconut sauce and pour it over crispy, deep-fried rice vermicelli. Some of the noodles soften and some remain crispy, giving the dish a full range of textures. Yield : Serves 4 Ingredients 2 cups (500 ml) vegetable oil¼ cup (50 ml) chopped shallots or onions2 tsp (10 ml) minced garlic1 to 3 tsp (5 to 15 ml) finely chopped chilies2 tsp (10 ml) minced ginger root3 anchovies, chopped, or 1 tbsp (15 ml) fish sauce2 bay leaves1 stalk lemongrass (optional), cut into short lengths1 tbsp (15 ml) finely chopped celery1 tbsp (15 ml) chopped parsley½ tsp ( 2 ml) black pepper1 can (14 oz [400 ml]) coconut milk¼ tsp (1 ml) salt1 package (16 oz [450 g]) thin rice vermicelli3 garlic cloves, thinly sliced4 green onions, cut into short lengths2 to 4 finger chilies, cut into short lengths24 mussels or small clams12 to 18 shrimp, peeled and deveined8 oz (250 g) fish fillet, cut into 4 pieces Directions 1. 2. 3.
Notes © 1997 Andrew Chase. DIY Instant Oatmeal « A Little Yumminess. Both my little guys love oatmeal for breakfast, and for that matter so do their parents. There’s something about eating a warm meal to start your day that just can’t be beat. And it’s nice to know that you’re feeding your children something that will stick with them… at least until snack time. I do love the convenience of those little oatmeal packets — especially on days when I am called upon to make breakfast while still half asleep — but I don’t love all the sugar and what-cha-ma-call-it contained inside. Take a look at the ingredients sometime, you might be pretty surprised. It turns out that making your own super yummy, customized, much better than the store bought stuff, instant oatmeal at home is a pretty darn easy. I’ll call this one “an hour and you’re done”- type activity which makes it perfect for an afterschool project or a weekend quickie.
Gather your ingredients: Oats — plan on 1 cup of oats per ~8 packets . If you are making your own packets: Hungry for more? Like this: Crockpot French Onion Soup. Smoked Salmon, Avocado and Rocket (Arugula) Salad. I have a regular guest to my house who is quite a healthy eater. Every time I have her over for dinner, she will offer to help me in kitchen while scanning my stove and kitchen benchtop to get an indication what I’ve prepared for the night. I couldn’t help but to notice our kitchen conversation was beginning to sound like a broken record: Healthy eater: “Errr, where is the salad?”
Me: “Uhh-sorry, I don’t have salad but we can eat some fruits as dessert to make up?” While pointing my index finger in the direction of my fruit basket with a sly smile. Oh gosh, somehow my reply sounded pretty rude in text. Talk about taking things for granted huh? Salad-making is by no mean a difficult task. (I think it’s good for 3 people as starters; 1 person as a main with some leftovers) Ingredients:- Rocket leaves (arugula), about 60g (2 oz)An avocado1/2 of a full sized lebanese cucumber100g (3 oz) smoked salmon (I used Tassal brand)1 tbsps sesame seeds Dressing (measure to taste):- Let’s do it:
10 Quick Comfort Foods In Under 30 Minutes. Cruftbox. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor.
Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version. The Ultimate Strawberry Lemonade. One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Why aren’t you easier to stir into cold drinks?!
Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) Now if that doesn’t say summer, I don’t know what does. 50 Healthy Recipes to Kick Off 2012. Happy New Year! Many of us are thinking about our New Year’s resolutions and healthy eating is often at the top of the list. If you are setting a goal to eat healthy in 2012, here are 50 healthy recipes to help you get started. Beverages Easy Strawberry Mango Smoothie Berry Banana Smoothie Blueberry Mango Smoothie Breakfast Apple Cinnamon Baked Oatmeal Whole Wheat Kefir Pancakes with Blueberry Sauce Pumpkin Granola Roasted Plums with Greek Yogurt, Honey, and Almonds Broiled Grapefruit Steel Cut Oats Maple Almond Granola Roasted Strawberries with Greek Yogurt Honey Yogurt Waffles Appetizers/Snacks Peanut Butter Granola Balls Honey Cinnamon Roasted Chickpeas Rosemary Roasted Almonds Tzatziki Sauce Cilantro Lime Hummus Strawberry Mango Salsa White Bean and Artichoke Dip Edamame Guacamole Homemade Baked Tortilla Chips Peach Salsa Roasted Red Pepper and White Bean Dip Vegetable Spring Rolls with Peanut Dipping Sauce Black Bean Corn Salsa Salads/Sides Quinoa Salad with Roasted Sweet Potatoes, Kale, & Dried Cranberries.