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The Pioneer Woman Cooks

The Pioneer Woman Cooks
This is an utterly scrumptious, super-flavorful pantry meal that happens to be one of the fastest ways to satisfy a curry craving that might strike you here or there. I love chickpeas, but I mostly eat them cold, whether whole in salads or pureed in hummus. I forget how delightful they are in soups and sauces. And, unless the rumors are untrue, chickpeas are exceedingly good for you! Here’s how to make Chickpea Curry, one of my favorite pantry dishes of all time. If you’re a fan of curry, you’ll slurp up every bite. If you aren’t a fan of curry, this one might just turn you around! Heat a little vegetable oil in a skillet over medium heat and throw in the diced onion and a little salt and pepper. Then, get ready for the fragrance! Best decision you’ll make all week #2: Add minced garlic at this stage, too. Thank you for listening. Keep sauteing the onions as they become coated in the curry powder. Note: Your kitchen smells like heaven right about now. Coconut milk. Mmmm. Ingredients

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Best Food Blog Awards 2014: Winners Each year we've hosted the Best Food Blog Awards, we're astounded at the depth, variety, creativity, and ingenuity of the food blogs nominated, and this year was no exception. They've inspired us to pull out our cameras, travel to experience new foodways, and most importantly, inspired us to get in our kitchens and cook. Congratulations to this year's winners, and a big thank you to everyone who nominated and voted for them!

Quail with Ginger-Cranberry Pilaf Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn’t be easier to roast. And the flavor payoff is big—rich, succulent meat that is a dark-meat lover’s delight. 2 tablespoons extra-virgin olive oil, divided 1 large onion, chopped 2 tablespoons minced fresh ginger 3/4 cup dried cranberries 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 1/2 cups long-grain brown rice 4 cups reduced-sodium chicken broth 8 semi-boneless quail, (about 4 ounces each; see Shopping Tip) 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 2 cups chopped peeled pears, (about 2 medium) Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat.

Pecan Pie You may have seen these in the produce section of the grocery store and thought “NO WAY”! Well guess what? They’re delicious! These fiddlehead ferns are also very nutritious. What ever you do, don’t just pop one in your mouth raw. Be kind, rewind – Cake weekend au citron et confit de clémentines à la vanille As I was diligently peeling a stampede of organic lemons to turn them into neat candied squares – a pretty lengthy task if you consider all the steps involved – the pungent scent brought down memories of a now long-gone day. Rewind. As Guillaume wakes up – or more accurately, as I push the snooze button of our alarm clock every two minutes, giving him a repeat-hug to gently get him to emerge from his dreamless sleep – I suddenly realise that today is my much-longed-for day-off.

25 Top Food Blogs of 2014 Like it or not, we’re living in The Era of the Blog. In a country where just about everyone has the ability, with the click of a mouse, to post anything he or she wants to on the internet, it seems like everyone with an opinion has taken to a laptop or a tablet and started a blog. This is obviously nothing new (as anyone who used to have a Xanga account can tell you), but the fact that anyone, anywhere, can set up a platform to instantly reach millions of readers (at least potentially) is worth celebrating. For the fifth year running, then, we’re ranking the top 25 food-oriented blogs, judged according to readership and social media following. 25 Top Food Blogs of 2014 (Slideshow)

Pomegranate Duck Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. 1 pound boneless duck breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced-sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) The Beginner's Checklist to Become an Outrageously Good Cook I‘ve said it before, and I’ll say it forevermore: it’s EASY to become a great cook nowadays. In stark contrast to just a few generations ago, today most of us can cruise out our doors and find quality raw ingredients, we have access to the world’s great cuisines just by visiting some ethnic markets, and we can order just about anything on earth with the click of a button and a credit card. The earth continues to radically shrink, and home cooks continue to be the beneficiaries of it. The flip side: it’s also easier than ever to buy packaged crap and frozen just-heat-up crap, to get take-out crap, and to eat crappy meals in restaurants.

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