Creamy Chicken Marsala Pasta Do you ever look in your pantry and have an ingredient that you tend to use for the same dish every single time? When it comes to Marsala wine, my go to dish is naturally Chicken Marsala. I've made a few different versions but this Creamy Chicken Marsala Pasta is the most favorite of my husband. Creamy Chicken Marsala Pasta 2 large boneless, skinless chicken breasts; cut into bite sized pieces 10-12 ounces sliced mushrooms 1 small onion, diced 3 cloves garlic, minced 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving 5 tablespoons unsalted butter salt and pepper to taste minced, chopped fresh parsley for garnishMakes: 4-6 servings Season chicken with salt and pepper. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes.
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 →
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. Instructions: South Beach Suggestions:
How To Make Easy Individual Tiramisu Pots Recipe (Italian) Tiramisu recipe. This rich Italian dessert might be just the thing to impress the guests at your next dinner party. So go on, make our Tiramisu recipe at your next party. View Ingredients In: 3 egg yolks100 g sugar250 g mascarpone cheese400 g cream, whipped250 ml strong espresso, or 3 tsp of strong instant coffee in 250 ml water2 tbsp brandy20 lady fingers50 g cocoa powder1 saucepan2 bowls1 spoon1 whisk4 dessert cups1 small sieve1 rubber spatula Step 1: You will need: Step 2: Cook the egg yolks Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Step 3: Add the cheese and cream Next, spoon the mascarpone into a large bowl with your rubber spatula. Step 4: Build the tiramisu Start by combining the espresso and the brandy together with a large spoon. Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Step 5: Cool & Serve Place it into the fridge for a few hours to set.
It’s all about the side dishes Hi Everyone, they can make or break a meal. Very often, they are the most memorable things about a meal; without them, let’s just say that your meal will be average with the ham, turkey, roast pork, beef or chicken all standing alone. Lonely. Side dishes are headliners in their own right. Each holiday, whether it is Christmas, Easter, Eid, Diwali or Independence, the topic centres on food – what to cook, what traditional dishes to make and what new things to try. Assembled Potatoes Anna (Photo by Cynthia Nelson) The easiest part of the meal is the main course, the main item, the entrée. Potatoes are always a hit at the table and this week, I want to share with you, two potato side Roasted Potatoes Anna (Photo by Cynthia Nelson) dishes that are sure to wow your guests, have them coming back for more and asking you for the recipes. Yield: 6 servings Sliced Potatoes Anna (Photo by Cynthia Nelson) Ingredients 2 pounds potatoes Water Salt to taste 2 tablespoons salted butter 1 egg, lightly beaten 1.
Dishing up real-food recipes and really good desserts » Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Crispy, Garlicky Smashed Potatoes with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes Welcome to Herbivoracious! If this is your first visit, please start here. A whole head of garlic. This is one of those recipes you can become famous for with your friends and family. Tom Douglas serves something similar to this as a side at his Greek-inspired Lola. Gremolata is a simple condiment of finely minced parsley, lemon zest and usually garlic. Crispy, Garlicky Smashed Potatoes with GremolataVegetarian, vegan, and gluten-freeServes 6 5 pounds small (golf-ball sized) waxy potatoes, any color1/2 cup extra virgin olive oil1 head garlic, cloves peeled and finely minced – not crushedKosher saltbig handful flat-leaf parsley leaveszest of 1/2 lemonflaky sea saltPreheat oven to 450.
Grilled Avocado with Strawberry-Mango Salsa Recipe at Epicurious yield Makes 4 servings Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. The Hass avocado was discovered by a California postman named Rudolf Hass. Avocados are rich in unsaturated fats, contain no cholesterol, and are packed with dietary fiber and vitamins such as folic acid, A, B6, C, thiamin, and riboflavin. Preparation 1. 2. 3. 4. 5. Tip: Do not store unripe fruit in the refrigerator. Calories589 Carbohydrates55 g (18%) Fat44 g (67%) Protein5 g (11%) Saturated Fat6 g (31%) Sodium18 mg (1%) Polyunsaturated Fat5 g Fiber16 g (65%) Monounsaturated Fat30 g Cholesterol0 Reviews write your own review My husband and I really liked this salad. More Recipes from Bon Appétit
black bean burgers | eat your vegetables I can be such a slacker. Last week, I had to move into the guest room because a pile of laundry (clean, I swear!) had taken over the bed. I subsisted on packages of Trader Joe’s chile and cheese tamales enrobed in a packets of luscious Taco Bell Mild Sauce, plenty of griddled bean and cheese quesadillas, shreds of tortilla raked through store-bought hummus, meals delivered in styrofoam take-out boxes, even a package of instant ramen. And then there was that potluck to which everyone ended up bringing a dessert, and lots of beer. It was great! Healthy, quick, easy, cheap, and delicious recipes, like the one for this black bean burger, will shove me, gently, back into the kitchen. you might like: Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. Black Bean Burgers (adapted slightly from Nate Beaty) (this mixture keeps well in the fridge for up to a week) 1 (12-ounce) can black beans, rinsed and drained 1 cooked potato, soft enough to mash
Molecular Cooking – my new true passion « my life as a foodie The first time I’d seen or even heard of Molecular Gastronomy was the now infamous episode of Anthony Bourdain’s No Reservations “Decoding Ferran Adria.” I had no idea who Adria was, nor had I heard of his world renouned restaurant ElBulli, neatly tucked away in Roses, Spain. The episode changed my entire perception of how creative you can actually be in the kitchen. And being creative is all I’m ever after, in everything I do. Originally filmed for his Food Network show “A Cook’s Tour” (and apparently only ever airing on Food Network Canada) “Decoding Ferran Adria” is now the most talked about episode of No Reservations. I sat in awe as he ate things I’d never even heard of. carrot air, pasta-less pea ravioli, apple caviar, cured tuna belly sliced so thin you need tweezers to eat it. So imagine the ray of sunshine that shined upon me the day I read this post from Jo at My Last Bite, a blog dedicated only to good food, not bad. OK, kids – everyone in the pool! Share this Post Like this:
Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever. On Moving Toward Vegetarianism: Getting the Protein You Need Photo by Kelly Rossiter Hands down, the number one response I get from people when I mention that my children are both vegetarian is "but how do they get enough protein?" Getting your daily requirement of protein is actually pretty easy. In fact, if you are eating meat, chances are you are consuming more protein than you need. Eating any kind of balanced diet simply requires a little thought and a well stocked pantry. Just a cursory look through my cupboards and refrigerator revealed quinoa , green lentils , red lentils , dried chickpeas, canned chickpeas, dried kidney beans , canned kidney beans , canned navy beans , dried yellow split peas, dried black beans , tofu , eggs , cheese , cottage cheese , peanut butter , almonds, cashews , pine nuts and walnuts . This recipe was very easy and absolutely fantastic. Photo by Kelly Rossiter Baked Quinoa with Spinach and Cheese 1. 2. 3. 4. From the New York Times