in the kitchen
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This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food. Kohlrabi is a favorite vegetable in Hungary, Lithuania, Poland, Russia and Ukraine. Some compare the flavor to radishes, but I think it's more cabbage-y. And when stuffed, as in this recipe, it's reminiscent of stuffed cabbage rolls.
Recipe and photo updated July 8, 2011 Ever since that wonderful movie with Jessica Tandy I’ve wondered about fried green tomatoes. People really eat green tomatoes?
Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed.
Ingredients 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Directions Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing. This is a great Summer side dish or light vegetarian main course. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
Vinaigrette: Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper. Salad: Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes.
“So it’s a pie?” “Well, it’s pie-like. I mean, it has a bottom crust and a top crust and it is filled with stuff.
I realized something frightening over the weekend: I am so far behind on posting recipes we’ve auditioned over the last couple months, I could pretty much post every day for the next week and only just then begin to be almost caught up. So, I decided that I would. I am going to post every single day for the next week. And look, I know you’re thinking: that it’s unseemly hot out and you’re in all likelihood either on a vacation or counting down to one and you honestly couldn’t care less about turning on a stove right now–and well, sadly, me too.
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill , and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice as willing subjects.
No Yeast Bread If you need, or want, to remove yeast from your diet, but can't stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them, but I've made a couple of refinements. The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added.
Happy New Year! Every blogger who writes about saving money, eating healthy or just plain cooking tasty meals tells their readers to choose fruits and vegetables that are in season. I've had just one problem: I don't know what's 'in season.'
Let me just get this out of the way before I begin: I’m a little embarrassed by this meal. Not because it took 10 minutes to make, but because it came entirely from things that were already packaged and it tasted… well, not bad, but certainly not like I made any great effort. I bet you can’t wait to sign up, huh? So why I am telling you about it? Because we’ve all been there, haven’t we?
Calorie Count is not just a place to count calories, it's a fantastic resource for recipes and ideas and is where I found the nutrition facts for this recipe! Spicy Black Bean Burgers 5 large or 6 small burgers
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.
Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas . Tortillas are filled with a mixture, rolled, and then fried in oil.