Miso Soup – My ultimate quick and easy meal! You know, sometimes I just have too much on my plate and find I don’t have as much time to cook as I’d like… I bet that sounds familiar to a lot of you, doesn’t it? I can’t think that I would be the only one in that situation! Well, when that happens to me, especially when you factor in the fact that I’m on a bit of a Asian kick lately, this is what you invariably get: Miso soup. Seriously, this is one of my ultimate I-really-don’t-have-time-to-cook-dinner-tonight option. I don’t think that there’s another meal out there that you can make quite as quickly as Miso soup, save for instant Ramen, but these hardly qualify as a meal, if you know what I mean… And of course, there’s an entire array of microwavable instant meals, but they pretty much generate the same kind of reaction from me. Hardly meals, really. It’s pretty much like Ramen, made healthy, as far as speed and convenience are concerned. For the rest, you can use basically whatever you want. INGREDIENTS(Serves 1)
Lasagna Timpano I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!
Farmgirl Gourmet: Delicious Recipes for the Home Cook.: Oven-Fried Orange Chicken One of the best parts of summer is spending extra quality time with the little people around my house. When we have time together, it really cements our relationships and makes for a happy house and lots of unprovoked hugs. One of the things I dislike about summer is that I am constantly harassed to “go out” for breakfast, lunch and dinner. Am I alone here? It can’t just be my kids who are instantly starving (after eating 15 minutes prior) as soon as we hit the car to run errands. Please say yours do the same? Oven-Fried Orange Chicken A quick and easy version of orange chicken that is usually fried. Ingredients Instructions Preheat oven to 425 degrees F. Recipe courtesy of www.farmgirlgourmet.com.
CHICKEN BROCCOLI SUPREME Here I go again, posting this recipe for the second time. As you have probably figured out by now, I deleted my baking blog, and recovered everything except for the last two posts that I had made. This is really, honestly my favorite casserole type chicken dish. 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.3 cups cooked chicken breasts – Break up in small pieces3 cups Grated Cheddar Cheese divided2 tubes Ritz Crackers1 stick melted butter1 tablespoon poppy seedsSAUCE:⅓ cup Butter- melted¼ cups Cornstarch, dissolved in ½ cup COLD Water⅓ cup Chicken Broth¼ tsp. In greased 13×9 pan, layer the broccoli and chicken, then set aside.In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk.
strawberry sorbet recipe Recipe: strawberry sorbet I haven’t called. I haven’t emailed. andrew at atlas this is what happens when the curious get their hands on your unattended camera oh i love me some salad (mod market in boulder) At a recent stitch-n-bitch, it came to my attention that some of my friends cringe at the sight of their photographs appearing on urb. nichole’s fabulous grilled vegetable salad rose lemonade the favors are all done It was a lovely weekend here with sunshine and oodles of bird activity. kaweah settles into her brutal summer routine our pasque flowers are in bloom I’m fairly certain in one month I’ll be moaning and groaning about the “heat” and wishing for fall to bitch-slap us back into reality. i love me organic strawberries something fierce hulling the berries It’s a wonder that I post as many fruit recipes as I do because my favorite way to enjoy fruit is to eat it straight. add water blender the hell out of it strain baby, strain some citrus to give that extra boost of flavor sugar gin
Baked Mac and Cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. Baked Mac and Cheese (serves 2)adapted from Fannie Farmer's Classic Baked Macaroni and Cheese 1.
blog - enjoy cupcakes Here are a few quick pics I snapped of new flavors that have been added to our repertoire of nearly 300 flavors~ 1. Chocolate Bailey's & Cream (chocolate cake, filled with Bailey's & cream pudding, topped with chocolate frosting and Bailey's glaze) 2. Chili Mango (vanilla cake, filled with chili mango curd, topped with mango frosting and chili sugar) 3. 4. Freezer Meal: Creamy Chicken Enchiladas - HotCouponWorld.com In my ongoing quest to cook and freeze more meals so that we are tempted to eat out less I came up with another recipe that is easy to prepare and used ingredients I had on hand in my stockpile. This one should definitely go in the “freezes beautifully” section of the cookbook. Printable Recipe Ingredients: 4 chicken breasts, cooked and shredded2 (8 oz.) packages cream cheese, softened16 oz. cheddar or jack cheese, shredded2 (4 oz.) cans Ortega diced chilis9 (10 oz.) cans green enchilada sauce32 fajita sized flour tortillas Directions: With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce. Pour cream sauce over shredded chicken in a bowl. And stir to combine. In the bottom of 4 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of green enchilada sauce and spread evenly to cover bottom of pan. Now take your tortillas and fill generously with the creamy chicken mixture and roll up. Sprinkle top of enchiladas with cheese.
Pasta with Asparagus It's a simple dish but a wonderful way to enjoy asparagus which is in season right now. The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding. Why should you be eating asparagus? This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving. Pasta with AsparagusSkinnytaste.com Servings: 4 • Serving Size: 1 1/4 cup • Old Points: 4 pts • Points+: 6 ptsCalories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g Ingredients: In a large pot boil 4 cups water with salt. Fill pot with salted water, cover and boil for pasta. Meanwhile, in a sauté pan heat olive oil. In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.
Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!