Green Kitchen Stories & Broccoli Pesto
© 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.
60 Second Chocolate Chip Muffin
Let’s talk about Energy… Have you seen mine? Pretty sure it ran off to an exclusive resort in Tahiti somewhere, and is gettin’ rubbed with suntan oil by the one and only Christian Bale… Holy Batman! Dang you Energy… I’m sure it probably hates me and never wants to come back after that Minnie Mouse party…Especially after little miss received a bicycle and has decided it’s much more fun to ride when mom pushes instead of peddling. Dear Energy, i’m so sorry but I need you back. Mind you I still have a toddler, messy house, new baby to prepare for, and I’m as big as a walrus?! And this walrus is hungry! No more PB&J’s, smoothies, and cereal. Let’s not forget it’s been too long since I wore makeup…And I’m pretty sure I wear the same sweat pants every other (each?) Listen my little Energy, I promise I’ll give you something to come back for. And it won’t require much work from you at all. At least tell me you will think about it? 60 Second Chocolate Chip Muffin Ingredients: 1 TB beaten egg dash of salt
Copycat Panera Mac and Cheese (one pan!) - Rachel Cooks
Copycat Panera Mac and Cheese (one pan!) This copycat Panera Mac and Cheese tastes just like the stuff you buy in the famous bakery but is easy to make at home and only requires one pan! So, let’s just start this by saying that our Panera Bread has a drive-thru. It’s bad for my wallet. So Panera’s drive-thru is both the answer to my prayers and a huge nightmare. And their mac and cheese! Clearly, this had to be the first recipe of Mac & Cheese Mania! What makes this recipe great is not only the fact that it is creamy and amazing just like the stuff you get at Panera, but this mac and cheese is made in one pan and one pan only. You’ll want to use a really good, high quality white cheddar for this macaroni and cheese. Save yourself some money and enjoy this copycat Panera mac and cheese at home! Yield: 3-4 servings Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: Directions: Verdict: We all loved this copycat!
Boiled Lobster Recipe, How to Cook and Eat Lobster
How to Boil Lobster First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling. 1 Fill a large pot 3/4 full of water. 2 Grasp the lobster by the body and lower it upside down and head first into the boiling water. 3 Note the time at which the water comes to a boil again. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. 4 Remove the lobsters from the pot with tongs and place on a plate to drain and cool. How to Eat Lobster Before you get started, you'll want to assemble some essentials. After the lobster comes out of the pot, let it cool for a few minutes, otherwise it will be too hot to handle. Pull off the rubber bands from the claws, if they are still attached. There you go!
Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce)
My boyfriend P has a busy, active job and is often too busy to eat a big lunch, if any lunch at all. It's no surprise then that he comes home hungry at only 5 p.m. For those days especially, I have a list of go-to meals that can be whipped up in no time. And while P's sweet enough to try almost anything I cook, I reserve this list for only the dishes he gets excited about. Chief among them is this fabulous spaghetti alla vodka. P's not much of a foodie. I'd actually seen many versions of this dish long before, yet was always scared off by their copious use of heavy cream. Do you also have a go-to list of quick, delicious meals for those really hectic days? Spaghetti with Vodka Cream Sauce [Printable Recipe] Slightly adapted from Cooking Light Serves 3 to 4 XIAOLU'S NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! Cook the pasta according to the package directions.
Pad Thai for beginners
Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong. It’s also one of the most requested recipes here on Chez Pim. Why, then, has it taken me this long to post this recipe, you asked? I don’t know…perhaps it’s because I don’t actually have a recipe! Is that a good enough reason? Then what am wasting your time for, you are wondering, yes? There are so many silly Pad Thai recipes around, a quick google reveals one with ketchup as an ingredient. The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok. No, no, I’m not going to make you drive around town procuring all the exoticities required to make a proper Pad Thai only to feed just you and your sweetheart. Another common mistake in a Pad Thai recipe is to season while cooking in the wok, which once again get in the way of that super-heated wok-quickstep I mentioned before. That’s how I do it.
Cheddar and Herb Biscuits
I am well aware that there are approximately a million versions of these delightful biscuits roaming around online. However, when my friend Lesli emailed me to tell me she had “rocked it” with the cheddar biscuit and did I want the recipe…how could I say no? I was sure they would excel above the other versions I had tried before. And they absolutely did. Two Years Ago: Shockingly Simple French Dip Sandwiches Cheddar and Herb Biscuits Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons shortening 3 tablespoons butter, cold 1 cup buttermilk 1 1/4 cups grated sharp cheddar cheese Directions Preheat oven to 425 degrees. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: slightly adapted from Lesli D. Over the next week or so, I’ll be posting recipe focused on Easter and Spring menus, like these biscuits.
BA rib roast
Naturally Flavored Water
Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water. I was a hardcore Dr. Simply water At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. Aside from my morning coffee, I honestly forget to drink fluids throughout the day. Subtle flavor without sweetnessThese aren't sweet waters, so they'll be disappointing if that's what you're expecting. The KISS (Keep It Simple Stupid) approach to Flavored WatersMy natural tendency is to go overboard and overcomplicate things, so I really have to fight that when I'm developing recipes. How to makeNaturally Flavored Water Supplies Needed: fruit -- whatever kind you like (except no bananas); make sure it's good and ripe for maximum sweetness and flavor. Fresh vs. frozen fruit. A variety of fresh herbs. 1. 2. 3. 4. 5. Here's the whole gang.
tea for the cold
