The Definitive Guide To Reheating Food There's nothing better than opening your fridge and remembering that you have spaghetti left over from the night before. It's like winning the jackpot, but better because you get to eat it immediately and there's no greater score, if you ask us. Leftovers can make a quick lunch or give you an excuse to skip cooking dinner. All in all, they're great. That is, until you have to reheat them. So often does an awesome dinner reheat into a sad, sad lunch. We hate to be the ones to tell you this, but you can't just throw your Tupperware of spaghetti in the microwave and expect it to taste great. Eggs Flickr: Wendy Hollands According to the Consumerist, you should never, EVER, reheat your eggs. Flickr: James Hayes-Bohanan Just drink it hot the first time around, please.
Baked Potato with Ricotta and Tomatoes There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes. There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. Try this easy recipe for baked potato with ricotta and tomatoes.Click To TweetIn this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. And trust me, if you can’t get into Bacon Heaven, Baked Potato Heaven is the next best place to be! Print Ingredients 2 russet potatoes1 pint cherry tomatoes1 teaspoon and one tablespoon of olive oil plus extra for drizzlingSalt and pepperFresh thyme1 cup fresh ricotta Instructions Preheat oven to 400 degrees. SaveSave
Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. Microwave Potato Chips Ingredients medium russet potato parchment paper salt optional seasonings: chili powder, Creole seasoning, Old Bay seasoning, etc. Instructions Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Variations Kale Chips
Classic Baked Acorn Squash Recipe Method 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 3 Coat the inside of each half with 1/2 a Tbsp of butter. 4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. 23 Truly Unbelievable Dishes Found Only In NOLA Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.) This is a wonderful option as a side dish for a fall or winter meal. Another note: if you plan to take it to a holiday meal (like a Thanksgiving feast!) If you’ve never tried roasting vegetables before, watch out! Roasted Cauliflower with Apple and DillServes 4 as a side Inspired by The Herbal Kitchen Notes: This dish tastes best when fresh from the oven, so plan accordingly when preparing. What To Do
14 Alimentos Que Has Cortado Mal Toda Tu Vida. (Y La Forma De Hacerlo Bien) 191KEmailShare A partir de ahora, serás profesional del corte Tomates cherry Fíjalos entre dos platos y pasa un cuchillo entre medio. Kiwi Usa una cuchara para poder sacar la carne con más facilidad Mango Usa esta técnica con un vaso para pelarlo a la perfección Sandía De esta forma conseguirás con ensuciarte las mejillas Mandarina Usa esta técnica para desplegarla Granada Aguacate Sírvete de una cuchara para extraer la carne con facilidad Pasteles Cortal la parte central que vas a consumir y junta los extremos. Zanahorias Empieza por la mitad hacia abajo. Limas y limones Haz estos 4 trozos para aprovechar al máximo el jugo Cebollas Bananas Pela por el extremo inferior. Alcachofas Usa limón para que no se oxiden cuando las cortas Y… Por favor, busca ser creativo!
Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL. It would be easy to turn your back on everything from that other culture. There are several versions of buffalo cauliflower floating around the web, and we found it a interesting take on a healthy alternative to a gameday food (looking ahead to the Super Bowl in a few weeks). And, what’s great about whole foods is that they’re also delicious — so they don’t taste like a sacrifice. Love roasted cauliflower?
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