How to Stir-Fry Vegetables Cooking Lessons from The Kitchn We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge. The technique for a vegetable stir-fry is the same no matter which vegetables you use. Grace talking about how important it is to cut vegetables in the same size, and to make sure that they are very dry before stir-frying. 1. Stir-Fried Lettuce (or Baby Bok Choy) with Garlic Chiles Serves 4 as a vegetable side dish Recipe from Grace Young, author of Stir-Frying to the Sky's Edge What You Need Ingredients 2. 3. 4.
asparagus, goat cheese and lemon pasta A couple weeks ago, I had a fantastic warm asparagus salad at a nearby restaurant, one I immediately swore I’d make at home. It had segments of white and green asparagus tossed with goat cheese and a tarragon and lemony mint vinaigrette and it was piled on a bed of red endive, my favorite. It was stunning. It was delicious. After trying and failing to find all three elements — the green asparagus, white asparagus and the red endive — for the next two weeks, I gave up. But this did, for now at least. One year ago: Mushroom StrudelTwo years ago: Homemade Oreos Asparagus, Goat Cheese and Lemon Pasta Adapted from Bon Appetit As it turns out, goat cheese makes a really great quick, creamy pasta sauce. Serves 6 Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in.
How To Make Great Granola Every Time Cooking Lessons from The Kitchn Previous image Next image Basic directions for making a great batch of granola, every time. We here at The Kitchn are very fortunate to have a multi-talented team of writers, with careers that include professional photographer, cookbook author, architect, songwriter, actor, magazine editor — and more! This is not a hard and fast recipe — this is a template to memorize and customize in your own kitchen, to please your every granola desire. Megan, needless to say, has more granola-baking experience than most of us. Megan's Marge Bakery granola is characterized by just the right note of salt, a depth of flavor from olive oil, cardamom and maple syrup, and sweet nibbles of dried fruit. Her recipe, though, is just one way of making delicious morning granola to eat with milk or yogurt. Visit Megan's website: Marge Granola Cambria and I were in visiting Seattle a few weeks ago so we took the opportunity for a granola session. Thank you Megan! How To Make Great Granola Every Time Ingredients Equipment
Penne a la Betsy! Ah, is there anything sweeter on earth than having your punk-arse little sister visit? Mine’s visiting this week, which means I’ve totally regressed back to childhood and the water’s great! We’ve sipped wine, laughed until we’ve experienced stress incontinence, and cooked until our fingers are pruney and falling off our hands. Marlboro Man had to go out of town for a couple of days, so one of the things Betsy and I made was our favorite pasta dish of all time. Betsy graduated from college, lived in various big cities, and now resides in Austin, Texas with her tech-nerd husband, Matt, where she spends her days cooking all the food snob dishes I so unselfishly taught her to make so many years ago. Come along with Betsy and me as we make one of our favorites: Penne a la Betsy, as I like to call it. The Cast of Characters: Shrimp, Penne (or other short pasta), butter, olive oil, onion, garlic, tomato sauce, heavy cream, parsley, basil, salt, and pepper. Add the raw shrimp… Add garlic… Enjoy!
Recipe for Mortadella from Chef Adam Stevenson of Earth & Ocean – Seattle, WA on StarChefs.com INGREDIENTS 3½ pounds lean pork shoulder 2 pounds pork fat 68 grams salt 6 grams Insta Cure #1 curing salt 18 grams fresh garlic paste 30 grams dextrose 4 grams ground mace 2 grams ground coriander 2 grams ground cinnamon 2 grams ground cayenne 624 grams crushed ice 75 grams blanched pork jowl, pork fat or pancetta, diced into 3/8-inch cubes 61 grams shelled unsalted pistachios 4 grams coarsely cracked peppercorns 1 beef bung Chill the pork shoulder, fat, grinder parts, and food processor to 32ºF or less. Grind the shoulder through a small die into the chilled food processor bowl. Grind the fat into a separate chilled bowl and refrigerate. Add the salt, curing salt, garlic paste, dextrose, mace, coriander, cinnamon, cayenne, and half of the ice to the meat. Once the meat is smooth add the remaining ice and the chilled ground fat to the food processor bowl. Place the mortadella in a large pot and cover with cold water.
Chicken Spaghetti This really is a fabulous casserole, and the only one in existence that Marlboro Man, our cowboys, and my children will eat. It’s officially called Chicken Spaghetti, but because of my addition of Cayenne Pepper, Marlboro Man took to calling it "Mexican Chicken," which isn’t its proper name at all, but what’s a woman to do? There is a lot of "stuff" in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I’ll show you how to do just that. So let’s jump into Chicken SpaghettiLand, shall we? The water’s just fine. The Cast of Characters: 1 "Cut Up Fryer" (Basically, one chicken that’s been cut into pieces); Thin Spaghetti, Cream of Mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, Lawry’s Seasoned Salt, cayenne pepper, salt, pepper. First, fill a pot with water… And put it on the stove to boil. Rinse the chicken thoroughly with cold water… Piece by piece. Yum, yum!
Zdravlje - Alternativa - 50 čenova luka protiv prehlade? Izvor: B92, Daily Mail Beli luk će držati vampire podalje od vas a vrlo verovatno i vaše voljene. Međutim, da li supa od 50 čenova belog luka može da vas zaštiti od prehlade, gripa i norovirusa? Beli luk je dobio reputaciju razbijača virusa zahvaljujući sumpornom jedinjenju alicinu koji se u njemu nalazi a između ostalog efektno deluje protiv virusa koji prouzrokuje herpes. Zbog svega navedenog, smatra se da konzumiranjem belog luka vi podižete imuni sistem. Međutim, još uvek nije naučno dokazano da beli luk jača imuni sistem. Problem je u farmaceutskim kompanijama koje nisu zainteresovane za sprovođenje skupih i obimnih studija zato što beli luk niko ne može da patentira, spakuje i od njega profitira. Bez obzira na sve, beli luk ima dugu i ponosnu tradiciju kao lek. Stari Grci su beli luk preporučivali za sve, od lečenja infenkcija do problema sa plućima i krvotokom pa čak i za gubu i lečenje ujeda insekata. Alicin, glavni sastojak belog luka, je odličan ubica kada dođe do infekcija.
martha’s macaroni-and-cheese I’m sorry. I know, this isn’t right. Not fair. Totally cruel. But I had to. You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. But when I made it for a second time in January, something wasn’t right. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. I just melted into a puddle remembering how good it was. One year ago: Corniest Corn Muffins This week: We’re on vacation right now. Martha Stewart’s Creamy Mac-and-Cheese Adapted from Martha Stewart Living Cookbook: The Original Classics Now, please be warned, this makes a ton-a mac-and-cheese. This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli. Serves 12 1. 2. 3. 4. 5. 6.
A whole-grain glossary — Twenty whole grains to cook and eat :: by Carrie Floyd Most people know brown rice when they see it, but what about all the other grains? It’s one thing to rattle them off, but it’s an entirely different matter to know their various nutritional profiles and how to cook them. Then there’s the confusion of defining or classifying grains, as some grains that we call grains are not. True grains belong to the cereal grass family; for this glossary, however, I include edible seeds that share the nutritional properties of whole grains (quinoa, buckwheat, wild rice). Which grain is which? The bulk bins can be bewildering; even when you’re familiar with a particular grain, it’s mind-boggling to make sense of all the names it may go by. For example, groats are grains that have had their hard, inedible hulls removed but still retain their nutritious parts (germ, bran, endosperm). How the grain has been cut or milled affects both texture (hence taste) and cooking time. Amaranth Barley Buckwheat berries Cracked wheat Farro Kamut Long-grain brown rice Millet Teff
Sour Cream Noodle Bake Raise your hand if you love recipes with the word “Bake” in the title. This is a classic old recipe shared with my mom by her friend Betty Daley. I always loved it growing up, but the first time I made it for my own household years ago, it was met with mixed reviews. The original recipe calls for quite a bit of sour cream, and since my nuclear family is a little sensitive to large amounts of the stuff, I’ve adapted it through the years to suit the picky palates of the people I live with. Picky palates of the people. You’ll need ground chuck. Okay, fine. But ground chuck is best. You’ll need tomato sauce. You’ll need sour cream… Cottage cheese… Green onions… And grated sharp cheddar. Please grate your own. You’ll also need egg noodles. Oh, and I like No Yolks. No Yolks No Yolks No Yolks. Sorry. Begin by browning the meat in a large skillet. Drain off the excess artery-clogging material… Then pour in the tomato sauce. Stir it together… Then throw in some salt… In a separate bowl, add the sour cream…
How to make yeast donuts on Make Donuts! The Best Lasagna. Ever. I’m sure everyone has his own favorite go-to lasagna recipe, but I’d just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don’t have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it’s the easiest thing in the world. Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good. I’ve made this lasagna for various categories of humans since my mom first scribbled it down for me: men, women, democrats, republicans, dimwits, scholars, and foreign dignitaries. The Cast of Characters. Are you ready? In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Cook until brown. Then, unless you have a particular fondness for arteriosclerosis and angina and cellulite… And 1 teaspoon salt. Mix together well.