Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. Rip open a pound of ground coffee. Glorious.
Tortilla Rollups The first time I ever had a tortilla rollup was in the nineties. My new-friend-at-the-time Hyacinth had made a bunch of the little numbers and brought them to a get-together to which I’d been invited. I didn’t know very many people at the get-together and I was so shy and nervous that I just stood in the kitchen next to Hyacinth’s Tupperware container and ate her tortilla rollups till I bloated. Wasn’t that a beautiful story? Even now, years later, I still love tortilla rollups. I still eat them till I bloat, is what I’m trying to tell you. First, I’ll make some yummy cream cheese spread because I want to, and because I want to. Then grab some parsley… And mince it up. Then grab some basil… Roll it up tightly, then slice it into thin strips. Zees ees called “cheefonawd.” Throw it all in a bowl with a block of softened cream cheese. Add some salt and pepper… Squeeze in some lemon juice… And stir it all together. Now set aside the cream cheese mixture and grab a carrot and a cucumber. Purdy! Lovely.
Swiss Chard Poached Egg Toast Swiss chard is sautéed with onion and garlic, then seasoned with red pepper flakes and nutmeg. This savory spiced green goes perfectly on toasted, finished with a delicately poached egg. This recipe comes to us from Elizabeth of Sophisticated Pie. Serves 4 4 eggs1 large bunch swiss chard1 tablespoon olive oil1/2 onion, minced2 cloves garlic, minced1/4 teaspoon red pepper flakes1/8 teaspoon nutmegsalt and pepper, to taste4 large slices country bread, toasted To poach the eggs: Place 2 inches of water in a large saucepan over medium-high heat. Break the eggs into separate cups. Cook the eggs for about 4 minutes, or until the whites are firm by the yolks are still runny. To complete the Swiss Chard Poached Egg Toasts: Fill a large bowl of water and plunge the Swiss chard into the water to clean it. Place the olive oil into a large sauté pan over medium-high heat. Add the chard to the pan and season with the nutmeg. Place the chard mixture in 4 even portions to top the toast. Amount per Serving
Parmesan-Roasted Acorn Squash This is by far my favorite way to eat acorn squash. The Parmesan and the thyme, knocks this one out of the park. The squash has such an amazing savory flavor when you add the cheese, and it looks pretty too. This is definitely the season to go into “squash overload” mode, as I always do. There are just so many ways to cook squash…just make sure you try this one. Parmesan-Roasted Acorn Squash From Real Simple Serves Four 1 2-pound acorn or delicata squash-halved, seeded & sliced 3/4″ thick 2 Tablespoons olive oil 8 sprigs fresh thyme Kosher salt and black pepper 1/4 cup grated Parmesan cheese Heat oven to 400o F. Roast the squash until golden brown and tender, 20-30 minutes. One Year Ago: Spiced Squash with Brown Butter Glaze Three Years Ago: Streuseled Sweet Potatoes with Dried Fruit
Chicken with Mustard Cream Sauce This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes: It’s delectable, tangy, strange, creamy, and bold! That’s why. But really, guys. Make it for someone you love sometime soon. The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper. Cut the chicken breasts in half like this… (Nice hand, Ree. (Not.) So that you wind up with eight smaller, thinner chicken cutlets. Thoroughly salt and pepper both sides of the chicken… Then I need you to use your imagination. The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. Don’t be like me. Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic.
Light Swiss Chard Frittata At first bite you'll love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch, it's easy to make ahead and reheat before serving. Swiss chard is one of my favorite leafy green vegetables and it's an excellent source of vitamins K, A, and C, minerals, phytonutrients, antioxidants and fiber. To keep it light, I usually I prefer to make my Frittatas with half egg whites/half whole eggs but to further lighten it you can make this with all egg whites as well. Depending on how you serve this, it will serve four to six people. Swiss Chard FrittataSkinnytaste.comServings: 6 • Serving Size: 1/6 • Old Points: 2 pts • Points+: 4 ptsCalories: 138.7 • Fat: 5.5 g • Protein: 12.3 g • Carb: 12.7 g • Fiber: 4.9 g • Sugar: 2.1 gSodium: 446 mg (without salt) Ingredients: Preheat oven to 400°. More Light Fritatta recipe you may also like:
Salt and Vinegar Potatoes with Rosemary There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher. Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender.
Shrimp Tacos I made these a couple of weeks ago because I had a wicked craving for fish tacos and all I had on hand was shrimp. So I made a command decision: I made shrimp tacos. It’s called troubleshooting! I’m good at it, but only if it involves food. Put me in the desert and tell me I have to find my way out using my awesome sense of direction? Did you know I can spin Marlboro Man around a thousand times with his eyes closed and with his eyes still closed he can point in any direction and determine whether it’s north, south, east, or west simply because it’s so embedded in his being? Did you know I can spin around a thousand times with my eyes closed and throw up? I digress. Because you can’t have shrimp tacos without slaw, you’ll want to make the slaw first. Then give a bunch of cilantro a rough chop… And mince up a jalapeno, seeds and all if you can handle the heat, man. Then whip up the dressing: It’s just milk, mayonnaise, salt, sugar, vinegar, and a little bit of cayenne. Drizzle in the dressing…
Vegan Louisiana Red Beans and Rice Recipe I’ve been watching the wonderful HBO show Treme, so I’ve got New Orleans on the brain right now. Today I set out to create a healthy, vegan version of red beans and rice that’s as smoky and satisfying as any served in the Crescent City. To achieve that, I used canned chipotle peppers, one of my common secret weapons. I served this on brown rice, with scallions and a generous amount of Tabasco sauce. Make a pot of these beans on Sunday and you’re good for the week. Vegan Louisiana Red Beans and Rice 1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves ½ teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped ¼ teaspoon cayenne pepper 3 cups vegetable stock 2-3 cups water 1 tablespoon vegan and/or gluten-free Worcestershire sauce ½ cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving Serves 6-8
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