Creamy Caprese Pasta Sigh. It’s Monday. I know. You probably don’t have a smile on your face. That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday.
Are 'no calorie' noodles the Holy Grail of dieting? Filling, healthy food with fewer calories than you burn to eat it sounds too good to be true... By David Derbyshire Published: 22:44 GMT, 24 February 2013 | Updated: 13:00 GMT, 25 February 2013 They have zero fat, zero sugar, zero taste and a slightly fishy odour. Yet according to a growing army of health-conscious dieters, these white rubbery noodles could be the ultimate weight-watching food. A single 200g portion of Zero Noodles — enough to replace a small portion of rice, pasta or conventional egg noodles on your plate — contains just eight calories. Success story: Dieters who have eaten Zero Noodles sing their praises, saying they have helped them shed pounds while keeping hunger pangs at bay And they won’t just help you lose weight. Since Zero Noodles were launched in the UK last autumn, retailers have struggled to keep up with demand. Moreover, they were the fastest-selling new product at the health food chain Holland & Barrett last year. Dieters who have eaten Zero Noodles sing their praises, saying they have helped them shed pounds while keeping hunger pangs at bay.
Baked eggs You would be surprised if I say I spent more then 5 minutes trying to decide how to name this post. It is post about a dish my mum use to make for me. My mum worked all her life as a teacher, first as a village teacher , at a time when teachers were really respected and kids would get up early in the morning and walk for few km , on the rain snow or sun to come to the school. There is something I inherited from her...we both show our love through food. Now I changed it a bit, add some ingredients I didn't like as a kid and I hope you will like it also. Baked Eggs 1/2 pepper, chopped handful cherry tomatoes, halved 1/2 small onion 2 cloves garlic 1tbs olive oil 100g ground beef 2tbs tomato pulp chopped parsley leaves 2 eggs pecorino, finely grated 1tbs olive oil salt pepper Place olive oil in a pan and add garlic and onion. In a meantime heat the oven to 180C, grill. Sprinkle with some more grated pecorino and serve.
Southern Oregon Outdoors - On the trail of winter waterfalls On the trail of winter waterfalls Searching for waterfalls in the snow — an activity I call winter waterfall hunting — is a fun sport during the year's coldest months. The best area is around the North Umpqua area. Here’s a photo gallery of the North Umpqua and its tributaries. o o o oBy Zach Urness of the Daily Courier There are certain December mornings when it feels as though my head has been injected with raspberry jam. The sticky, cobwebbed feeling comes in part because my apartment is shut up tightly enough to preserve every drop of warm air, and in part because said apartment holds the faint perfume of something that's probably been dead for a few weeks. Mostly, though, a muddled head indicates a lack of fresh air in my diet, and that it's time for the newest season of a sport I call winter waterfall hunting (WWH). The goal is to check out as many waterfalls as possible during the year's coldest months, with bonus points thrown in for finding them in the snow. • IF YOU GO.
Oreo Cheesecake Cookies If you know me, you know that I absolutely, positively love cheesecake. Cheesecake anything. Cheesecake everything. I have sampled countless different varieties of cheesecake from The Cheesecake Factory, and I always come back to the Oreo cheesecake. I love many of them, but I’m such a kid when it comes to Oreos and I totally adore them in my cheesecake. I even made myself an Oreo Cheesecake for my birthday a few years back. Truth be told, I was pretty darn tempted to totally ditch the actual cookies and just eat the cookie dough straight up out of the bowl. If you love cheesecake and/or Oreos, you will totally adore these cookies! One year ago: Irish Soda Bread SconesThree years ago: Golden Brioche Loaf
Healthy Protein Breakfast Smoothie Recipe Smooth, creamy and bursting with nutrition, protein smoothies are easy to make for a healthy breakfast option. Another nice thing about smoothies, you can customize them for your nutritional and taste preference. Whirl ingredients together in a blender at high speed and enjoy. If you are in a rush, smoothies are easily transportable. How to Build a Healthy Smoothie As a follow on to my homemade almond milk post, here is my recipe for healthy smoothies. Milk Options My basic recipe starts with easy, homemade almond milk (recipe here). One more idea, use your milk of choice and add a tablespoon of raw organic almond butter. Protein Options To the milk I add protein powder. Animal-based Options - We’ve used Jay Robb brand and love the taste of the vanilla whey powder. If you are still looking to stretch your grocery budget and protein powders seem expensive, try using half a scoop. Fruit and Fiber Options Next, I add frozen berries and a small banana (great source of potassium). Ingredients
Roasted Sweet Potatoes, Gorgonzola and Baked Eggs I’ve stated before my love of toast topped with an egg and some sort of veggie. The combination creates a delicious and filling breakfast (or other meal) without too much fuss or hassle. However, cooking that for a group doesn’t work out so well. I don’t have a large skillet or other flat surface to cook multiple eggs. So, if I want to create a toast/egg meal for a group- I’m usually stuck at the stove cooking eggs. This super simple dish solves that problem. Even better: anything can be subbed in and out. Roasted Sweet Potatoes, Gorgonzola and Baked Eggs Author: Erin Alderson Recipe type: breakfast 1 large sweet potatoes ½ medium red onion 1 tablespoon olive oil ½ teaspoon salt 3-4 eggs 2 ounces gorgonzola cheese Preheat oven to 375˚. More Recipes You Might Like
Sumpter, Oregon In 1862, five men from South Carolina were on their way to the California gold fields. While camped near cracker creek, they discovered gold in the creek gravels. The men decided to stay in the Sumpter area and built a cabin which they named Fort Sumter after a famous Civil War era fort in South Carolina. The isolated town grew slowly over the next 30 years. The availability of heavy mining machinery in the 1890's, and the arrival of the railroad in 1897 resulted in rapid growth of the town. By the early 1900's Sumpter had thousands of residents. Sumpter suffered the fate of many prominent western mining towns. Today Sumpter is a quiet mountain town that is popular with hunters in the Fall and snowmobilers in the Winter.
The Perfect Pantry Article How To Make Crispy, Delicious Tortilla Chips At Home The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes
Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen