Serves 6 30 minutes or fewer Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. 2 ½tsp. olive oil 1 red bell pepper, chopped (1 cup) 6 green onions, thinly sliced (1 cup) 3 cups low-sodium vegetable broth 3 cloves garlic, minced (1 Tbs.) 1 tsp. crumbled saffron threads 1 cup short-grain white rice, such as Valencia 3 cups broccoli florets 1 cup fresh or frozen baby peas 1 cup halved grape or cherry tomatoes 12 pitted green olives, halved 12 pitted black olives, halved, optional 1 lemon, cut into wedges ¼ cup chopped fresh parsley 1.
Serves 6 The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Broth 6 cups low-sodium vegetable broth 3 large shallots, sliced (1 cup) ½ cup dried shiitake mushrooms 10 cloves garlic, peeled and crushed 3 Tbs. low-sodium soy sauce 12 ¼-inch-thick coins fresh ginger 1 Tbs. brown sugar 1 Tbs. rice wine vinegar 1 tsp. ground black pepper 2 cinnamon sticks 2 star anise 5–6 fresh basil stems, leaves reserved for soup 5–6 cilantro stems, leaves reserved for soup Pho 1 8-oz. pkg. rice noodles 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced 2 cups soybean sprouts 2 cups watercress 4 green onions, sliced (½ cup) ¼ cup chopped cilantro 1 cup fresh basil leaves 1 lime, cut into wedges 1.
Serves 9 Layers of phyllo make a crisp double crust for this classic Greek spinach pie. 3 lb. frozen spinach, thawed 2 Tbs. plus ⅓ cup olive oil or melted butter, divided 2 medium onions, diced 8 green onions, sliced ½ tsp. ground nutmeg 1 cup chopped fresh parsley 3 large eggs 8 oz. low-fat feta cheese, crumbled 12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.) 1. Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
A clear indication that my life has gotten really busy is the lack of blog updates.
After 2 weeks of “summer vacation”, it’s back to the (harsh) reality of 3rd year – but don’t worry about me, because these cupcakes made life better. The last day of break happened to fall on our friends Kat’s and Griffin’s birthday, which obviously called for celebration. I decided to make these cupcakes because both of them happen to love samoas.
Let me start out by saying that I don’t eat fast food like, ever. Ok, there was that one incident involving McDonalds and a particularly happy happy hour a few weeks ago, but as a general rule of thumb no, never. Greasy burgers and deep fat fried onion rings and fries are totally unhealthy, and I end up feeling like crap for about 2 days afterward indulging.
As usual, I got a little overzealous buying bananas. I mean, the baby likes bananas and all, but come on. I don’t think I really needed twenty. Although, this time it isn’t entirely my fault. My parents gave me some when they visited last week. Alex ate a bunch, but I still had 8 brown bananas to contend with now.
Christmas in a Bowl: Roasted Red Pepper Soup with Goat Cheese and Herb Marbles Nothing adds festive-ness to a holiday table like red and green food. Red soup + green and white marbles = Christmas in a Bowl. There is something about roasting that makes red bell peppers swoon-worthy. Sweet.
Welcome to my baking chocolate + pretzel addiction. I have a huge soft-spot for the duo and no holiday would be complete without a tray of my favorite sprinkle-laden chocolate covered pretzels. I’ve combined chocolate and pretzels with cheesecake , brownies , and heck… I’ve even put chocolate covered pretzels into c ookies before! But today? You’re getting a white chocolate version, a sprinkle overloaded version, and an out-of-this-world soft-baked version.
A little while back I made some Boston Cream Pie cupcakes . They were all we know and love about Boston Cream Pie, only in single serving cupcake form, and oh did those cupcakes get some love…both in my kitchen and on this blog. So I figured, what’s good for Boston Cream has got to be good for Banana Cream, right? Oh yes. Very right.
So Valentines Day is coming up. We aren’t big Valentines people in our house.
Warning: This is a semi-sentimental post. I’m sitting among half-packed boxes as I write this post. My almost-4-year-old nephew has sweetly helped me by writing (as best as he can) “cookbooks” on a few boxes, and then he lovingly adds pictures of stick figures of his family on the box to remind me of who my family is, too. In short, while I know this makes me smile now, I am pretty sure that in 8 days when I live 1000 miles away, it might make me cry a little. The past couple of years have been a lot about goodbyes for me.
Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter!
Here’s what I know about pancakes. They taste good with cherries . Apples and bacon too.