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Tomato sauce with onion and butter

Tomato sauce with onion and butter
I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. One year ago: Clementine Cake and Mushroom BourguignonTwo years ago: Chicken Caesar SaladThree years ago: Cauliflower and Brussels Salad and Leek and Mushroom Quiche Related:  Vegetarian

How to Make Peepshi = Peeps Sushi [Photographs: Robyn Lee] Looking to expand your Peeps palate this Easter Sunday? There's no place like Serious Eats to satisfy all your sugar-encrusted marshmallow needs and desires. The first issue. Crisis averted, we could now move onto beheading Peeps. With glossy spreads from Masaharu Morimoto's The New Art of Japanese Cooking book out for inspiration, Carey, Erin, and I proceeded to fulfill our deepest Peepshi boat fantasies. A Primer on Peepshi Traditions The Peepshi tradition calls for certain deviations from the standard sushi-eating customs you're used to seeing at, say, a sushi bar. 1. 2. 3. 4. 5. More Peepage Peepza = Peeps + Pizza »Peeps Krispies Treats »Cakespy's Peeps Fluffernutter »Deep-Fried Peeps »How to Make Peeps from Scratch »SE's Peeps Diorama »Video: Peeps Microwave Disaster »You Might Like Chocolate-Covered Peeps »

Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill 5 stars based on 6 votes Share on TwitterShare on FacebookShare on Pinterest Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. If you’re unfamiliar with bulgur, it’s a chewy and nutty-tasting Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and cracked. To begin, prepare the bulgur. In the meantime, prepare the vegetables and herbs. I like to soak the red onions in cold water to remove the raw onion taste. Fluff up the cooked bulgur with a fork… Then combine it with the vegetables, herbs, chick peas and spices. Add the freshly squeezed lemon juice and olive oil. Then toss to combine, season to taste and serve. Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill By Jennifer Segal Ingredients Instructions Bring a kettle of water to a boil. Nutrition Information

asian chicken noodle soup Just the scent of this soup is healing. You start by sauteing garlic and ginger in sesame oil then add chicken, vegetables, both and noodles. As the aroma of sizzling ginger fills your kitchen, things start to look up. This isn’t just any old chicken noodle soup. Call it pho. In my book, there’s a chapter dedicated to the time when I was studying abroad in Paris and fell horribly sick. Together, we made our way past bustling vendors selling seafood, meats and produce on the sidewalk and quaint tea shops before settling down at an outside cafe where she treated me to a steaming bowl of spicy chicken pho, bits of jalapeno and garlic floating in a swirling yellow broth. Since that day four years ago, I’ve experimented with a few different recipes until I finally nailed it with this one. And finally, you can use really any form of noodles you like here. Asian Chicken Noodle Soup serves 6 Print this recipe! Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks 1 tbsp sesame oil

Warm Pasta Salad with Corn and Zucchini This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes. It's a great alternative to potato salad and will be a perfect meatless entree or side dish for your next picnic or family potluck. Please enjoy this guest post from my friend Olga of Mango & Tomato. Olga is a culinary wiz and I'm happy to have her share a recipe with all of you here on Skinnytaste! Hi! I'm psyched to be able to share a recipe with you all on Gina's blog! Warm Pasta Salad with Corn and ZucchiniSkinnytaste.comServings: 4 as a main • Size: Just over 1-3/4 cup • Old Points: 7 pts • Points+: 10 ptsCalories: 350 • Fat: 7.6 g • Protein: 10.8 g • Carb: 65 g • Fiber: 7 g • Sugar: 6.7Sodium: 108 mg (without added salt) Ingredients: Cook pasta in salted water according to package directions. Heat a tablespoon of olive oil in a large non-stick skillet. Remove zucchini from the skillet and set aside. Combine slightly cooled pasta with the remaining ingredients.

Homemade Cat Treats from Your Kitchen I was scouring the internet wanting to find some healthy tasty cat treats I can make at home for my two pet felines. I thought it would also be great to give these homemade yummy treats to my friends as gifts for their cats. I found the first three recipes I’ve listed below at FreeCatHealthTips. com. They seem pretty easy to make, and not very expensive. 6 ounces of un-drained tuna 1 cup cornmeal 1 cup flour 1/3 cup water Preheat the oven to 350 degrees. HAM It Up Cat TREATS (makes 2 1/2 to 3 dozen) 1 jar (2-1/2 ounces) strained ham baby food 5/8 cup wheat germ 5/8 cup non-fat milk powder 1 egg, beaten Preheat oven to 350 degrees. NOTE: Beef or chicken baby food may be substituted for ham baby food. 1-1/2 cups rolled oats 1/4 cup vegetable oil 1/2 cup flour 1/2 cup tuna oil, chicken or beef bouillon Preheat oven to 350 degrees F. I also found a site that offer natural cat treat recipes. Cheese Treats au Naturel (makes about two dozen) Chicken Cookies (makes about 18)

A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty K I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.

Brown Rice Risotto With Winter Squash - Recipes Mini Peanut Butter and Nutella Cheesecakes | Just Everyday Me - StumbleUpon 28 Dec 2011 One of the perks of being a student (and right now as I’m in the middle of college applications and interviews there don’t seem to be many) is that you get a long Christmas break. This is what I’ve done since Christmas: Stayed in my PJs all day. Today I am hoping to finish up my second to last college application (maybe both of them! But that’s enough about boring college stuff! I just have to point out the adorable little snowman cupcake wrappers! Peanut Butter/Nutella Mini Cheesecakes Adapted from Snappy Gourmet . Ingredients: 1 cup finely crushed chocolate graham crackers 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs For the Ganache: Note : I had a ton of ganache left over. Directions: Preheat oven to 350 degrees F. Makes 12 Mini Cheesecakes. Enjoy!

Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” Perfect Mac-n-Cheese (serves 4 as a side dish) 8 ounces penne pasta (half a box)2 cups Beecher’s Flagship Cheese Sauce (see below)1 ounce Cheddar, grated1 ounce Gruyere cheese, grated1/4 to 1/2 teaspoon chipotle chile powder Preheat oven to 350 degrees. Remove from the heat. Like this:

Chile-Ginger-Mint Jellies Recipe at Epicurious Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften. Measure liquid, and if it's less than 2 1/2 cups, add more water. Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Cooks' notes: •Because the ginger contributes heat in addition to the chile, some members of the staff found the greater amount of chile a tad too spicy. Nutella Brownies There's absolutely nothing to say about these brownies except that they are in one word Un-Friggin-Believable! I am on a cookie/ brownie cooking spree of my bookmarks. I have also been keeping my daughter occupied during her holidays. I made a few alterations to the original recipe. Nutella Brownies(recipe from Noble Pig, and originally from Culinary in the Country) 1 cup Butter2 cups Sugar2 tsp Vanilla Extract4 large Eggs1 cup All-Purpose Flour3/4 cup Cocoa1/8 tsp Salt1/2 tsp Baking Powder1 cup Nutella1/4 cup Chocolate Chips Preheat the oven to 180 deg C. Sift together the flour, cocoa, baking powder and salt. On a low heat, melt the butter and add in the sugar and vanilla while stirring to combine. Add the flour mixture, a bit at a time, to the egg mixture until completely mixed in. Heat the nutella in the microwave for a little bit until you get it to a runny consistency. Pour into a square baking pan and bake for 30 minutes. As I said before Un-Friggin-Believable.