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Magic Sauce Recipe

Magic Sauce Recipe
I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min

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Flat Abs Diet: 7 Low-Fat Dinner Recipes The secret to flat abs? Foods like whole grains, low-fat dairy, and lean protein, which curb hunger, boost your calorie burn, and prevent belly bloat. We've combined these slimming ingredients into a week's worth of delicious dinners. Prep time: 20 minutes Cook time: 25 minutes Makes: 4 servings Ingredients 1 pound flank or hanger steak Juice of 1 lime, plus lime wedges for serving 1 teaspoon kosher salt 2 garlic cloves, crushed 1/2 teaspoon mild chili powder 3 teaspoons vegetable oil 1/2 red onion, sliced 3 bell peppers, 1 each red, yellow, and orange, thinly sliced 1/2 cup fresh or frozen corn kernels 8 small corn tortillas, warmed 1/2 avocado, sliced 1/4 cup grated low-fat Monterey Jack 1/4 cup salsa verde or 2 tablespoons chopped fresh cilantro 2 tablespoons sliced pickled jalapenos Reduced-fat sour cream (optional)

Food: Anchovies lift pesto dish to fit-for-company When I first met my soon-to-be husband, he told me his favorite food/flavor was pesto. Being a novice cook, and fairly unsophisticated, I had never tried to make pesto, thinking it had to be some fancy Italian preparation that I could never master. But I tackled the challenge with gusto: I purchased a basil plant and began plucking the tiny leaves for the recipe.

green goddess dressing It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Food52's Managing Editor Brette Warshaw gives us a greener, brighter, and even-more-attractive Green Goddess. How could you not want to eat something called Green Goddess? Green Goddess, like Super Fudge Chunk ice cream or a Tres Leches doughnut, is one of those things that you can't not, by terms of name alone, be attracted to. Chicken Pasta Salad with Yogurt-Mango Sauce I paid a visit to my local hippie-​dippy mar­ket last week­end, and couldn’t resist gawk­ing at their deli counter. It’s filled with so many healthy things, just one set­back: all ridicu­lously expen­sive. Like, $8 for a mouth­ful. I caved and ordered the world’s small­est con­tainer of pasta salad, then reverse engi­neered the recipe at home. I used left­over roasted chicken meat from the pre­vi­ous night, and made enough salad for 6 large serv­ings.

The HostelBookers Blog - StumbleUpon – Written by Victoria Philpott Not quite had your fill of breakfasts just yet? Check out our beautifully visual list of the 30 best breakfasts from around the world. Plan your next culinary adventure or just get a little adventurous with breakfast at the weekend. Deena Kakaya Vegetarian Recipes & Cooking Somewhere along the journey, the lines between work and play, rest and recreation changed. For most of the years that my husband and I have been together, we shared energy and squinted-eyed enthusiasm for filling our pockets of free time with making memories, having fun, exploring, travelling and being spontaneous in a sensible sort of way. Our summers were long and full of weekends away and eating outdoors and with friends in the weekday evenings.

Ingredient Spotlight: Berbere, a Fiery, Aromatic, and Highly Flavorful Seasoning Blend from North Africa If you have ever had Ethiopian food or any food from countries in the Horn of Africa (Djibouti, Eritrea, and Somalia), you have probably encountered Berbere. Like za’atar in the Middle East and harissa in North Africa, berbere is a staple seasoning that can be found across all kinds of dishes in various countries in Africa. Let’s learn a little more about what berbere is, what it tastes like, and how we can incorporate it into our cooking. What is Berbere? Brian Yarvin/Shutterstock

Healthy Green Kitchen Homemade Sriracha Sauce Yes, I am aware that it’s Valentine’s Day, and that today I am “supposed to” post about cookies, or something chocolate-related, or maybe a romantic dish you could cook for your sweetheart. The thing is, I figured you can find all that good stuff on a bazillion other blogs, so I decided to share something non V-Day related (but totally rad if you love hot sauce): Homemade Sriracha! I’ve got a special place in my heart for homemade condiments: sauces and such you could buy, but which are much fresher and healthier when you make them at home. I’ve made this recipe many times and it’s pretty much my go-to diy Asian hot sauce recipe. But I am always up for something new, so I was excited when I saw Jaden has a sriracha recipe in her new book: Steamy Kitchen’s Healthy Asian Favorites This sriracha is pretty different from the super red kind you can find in a bottle.

Creamy tzatziki/raita Photo Credit: ELLE Dining as a college kid is tough, especially when you’re plucked from the protective wings of your sorority house/dorm cafeteria and tossed into your own pint-sized apartment. Sure, you could throw a Lean Cuisine into the microwave, but there’s something about eating a highly processed meal that sort of skeeves me out. You could bake a huge casserole that will last the whole week…but I don’t know about you, but I can’t stand eating the exact same meal more than twice in a row. Getting take-out every night is either expensive, unhealthy, or both, and cooking a square meal every night is too time-consuming for most college (or working!)

untitled From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?) Use each recipe as a basic road map, but bring your talent for finding creative routes. You'll easily reach your final destination: a full belly and a satisfied smile.

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes.

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