Pasta and Shrimp in 15 minutes « Tes at Home We wake up really late lately and I blame it on winter. I couldn’t get pass the morning cold that make me wanna stay more in the blanket. Morning is extremely hectic for me, other than cooking and household works, I need to drop off and pick up Yaseen from his school van. As I am running behind schedule, sometimes our lunch needs to be super quick and simple. When I need a quick dish that not only kid friendly but also good enough to make my husband smile, I usually think of pasta. When the pasta is cooking, it gives me a lot of time to chop up things, cooking the sauce and even small clean up. Super Quick Pasta and Shrimp Ingredients: (4 servings)150 gm pasta of your choice200 gm shrimp- peeled and deveined1 tbsp Worcestershire sauce1/2 tsp Tabasco sauce1/2 tsp salt or to taste1/2 tsp ground pepper2 fresh tomatos- diced1 onion- diced4 cloves garlic- mincedA handful celery leaves- sliced1/2 cup vegetable stock2 tbsp olive oilPreparationCook pasta in salted water until al dente.
Cookie Dough Fudge Recipe (no bake) While listening to Sirius a few weeks back…I heard the author of a new cookbook being interviewed. She talked about this cookie dough fudge recipe…and I was totally captivated. What’s this you say?? Cookie dough texture and flavor with no raw eggs to worry about?? I took this to our teacher welcome back luncheon and it was a huge hit! In a mixer…combine the following ingredients for the cookie dough. 1/3 cup unsalted butter, soften to room temperature1/4 cup sugar1/4 cup light brown sugar1/2 tsp. vanilla extract1/8 tsp. salt2 Tbsp. half-and-half (or milk or cream) (I used milk)1/2 cup all-purpose flour In a saucepan…combine until melted. 1/3 cup light brown sugar1/3 cup unsalted butterpinch of salt1/3 cup half-and-half (or milk or cream) (I used milk) Take off the heat and slowly (1 cup at a time) mix in confectioners sugar. *Fudge will keep for 1 week in the refrigerator.
Pasta With a Mushroom and Bacon Cream Sauce - In the Kitchen with Stefano Faita - Weekdays at 3:30 PM / 4:00 PM NL Recipes » Mains Pasta Sep 26, 2011 A creamy pasta with earthy flavours of thyme and mushrooms and of course, bacon! 1 pound rigatoni or other short pasta5 ounces shiitake mushrooms5 ounces button or brown mushrooms5 ounces thick cut bacon, chopped1 small onion, diced3-4 sprigs of thyme ½ cup white wine1 cup whipping cream(35%) 2 tbsp. extra virgin olive oil1 tbsp. unsalted butter Salt and fresh ground pepper, to taste Freshly grated Parmesan cheese, for serving Bring a large of pot of water to a boil. Add rigatoni to boiling water while making the cream sauce. In a large sauté pan, heat the butter and the olive oil over medium high heat. Strain the rigatoni, reserving about ¼ cup of the cooking water. Add rigatoni to sauce and add little of the pasta water, if needed, to loosen the sauce. Serve pasta with freshly grated Parmesan cheese and freshly ground pepper. Yield: 4 to 6 servings. Blog» Italian-Inspired Mains for Your Easter Celebration Easy Leftover Recipes for Dinner Recipes»Vegetarian
Chewy Almond Butter & Banana Granola Bars Here in Ontario, today marks the official start of another school year. As I mentioned in my last post, this doesn't mean as much to me anymore, but I'm sure a lot of you have either been dreading or looking forward to this day for a while! Even though I don't have kids of my own, I'm well aware that back to school time means having to scramble each morning to put together a healthy lunch (or two...or three...). A storebought packaged granola bar is a good option to throw into lunchbags as a snack, but if you can pack homemade granola bars with whole grains, natural ingredients and no added sugar instead, that could be an even better idea! I thought this would be the perfect time to share the latest granola bars to come out of my kitchen. For this particular batch, I went with a base of rolled oats, almonds, millet, mixed seeds, and dried fruit, held together with a mixture of almond butter and mashed banana. 1/2 cup raw almonds 1/4 cup chopped dates 1 cup rolled oats 2 tbsp dry millet
Season with Spice - Features: Baked Portobello Fries with Lemon-Dill Dip Crunchy, baked Portobello mushroom fries. Makes me hungry just typing it. The granddaddy of mushrooms – the Portobello – is extra meaty and extra mushroomy with its strong, distinct earthy flavor. The size and taste of this mature mushroom makes it perfect for deep frying, or for a healthier version as I’ve done here, baking it with some spices & herbs, parmesan, and bread crumbs. With Mark planning on cooking Honey-Glazed Chicken Sandwiches for dinner, I decided on crunchy mushroom fries as a side, along with a homemade lemon-dill dip (and to use as a sauce for the sandwiches as well). Start by making the lemon-dill dip in order for it to chill before serving with the mushroom fries. To make the Baked Portobello Fries, slice the mushroom hats into skinny baton strips. Serve the baked mushroom fries straight from the oven while they are still hot to the touch. Baked Portobello Fries with Lemon-Dill Dip by Season with Spice Method: 1.
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies makes 24 cookies
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Bacon Cookies Enter my Baby Pool Contest for a chance to win up to $100 (3 winners!). Click here now. I love decorating cookies (obviously). But, sometimes the thought of making dough, rolling it out, using cutters, baking cookies, cooling cookies, making royal icing, dying the icing, preparing the bags, and finally decorating the cookies exhausts me. Ingredients: Your favorite sugar cookies recipe (for cutout cookies)Various food coloring (I used Wilton’s golden yellow, Americolor pink, Americolor chocolate brown, Americolor super red – I think that is it!) 1. I didn’t get a picture of the dowels themselves, but you’ll see what I mean in a minute. 2. Dye the smaller dough ball a dark red/pink/brown (I used red, pink, and brown coloring – imagine that?). I wanted to make these cookies slice and bake, like the original tutorial, so once your dough is nice and cold, start building your block of dough. 3. As you can see, this is not rocket science! Don’t worry about the top being even. 4. Success! 5. 6.
Moist Chocolate Cake There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Preheat oven to 350 degrees.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies
The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Cinnamon Roll Pancakes | RecipeGirl.com Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.