Eggs in Avocado Slices for a Festive Holiday Breakfast | Apron Strings digg Eggs in Avocado Slices for a Festive Breakfast to Remember Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family. So. Eggs in Bell Pepper Rings So, I decided to try my luck using an avocado slice. It was very recently that I discovered that avocados are delicious when gently cooked. Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. I saw this idea on an episode of The Next Iron Chef, where heavy hitter Geoffrey Zakarian made eggs and avocados, so I decided to try this at home. There isn’t a “recipe,” really, all you do is this: Heat a non-stick skillet to low heat. NOte: this post was just made party of a link party for California Avocados on Cookin Canuck. Then, just sit back and wait for the oohs and ahhs! Breakfast is a good way to get the uber-healthy green fruit into our diets.
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. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl. 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.
Salsa Recipies Pumpkin Soup with Chocolate & Chipotle Pumpkin soup in May. I know what you’re thinking: she’s finally lost that last (lonely) marble. But hear me out: I realized yesterday that June is nearly upon us; and with June comes the first onslaught of seasonal produce. My CSA will start, and with it kale, chard, cabbage and all those gorgeous Spring greens. So, in the category of “taking my own advice” (something I so rarely do), I took stock of the situation in the chest freezer yesterday. To that end: pumpkin soup. Oh, happy was the day when I decided to clean out the freezer, because if I wasn’t focused on maximum freezer clean-out, I may never have invented this soup, and that would have been sad indeed, my friends, because it is outstanding. For those of you who don’t have (or can’t fit) a chest freezer in your digs, or who didn’t squirrel away any pumpkin last Fall: I’m sorry. Adapted from Pumpkin Soup with Crispy Sage Garnish in Homegrown: Pure and Simple by Michel Nischan Pumpkin Soup with Chocolate & Chipotle Serves 8 – 10.
Spices & Spice Recipies Tea-Scented Pumpkin Soup In these last few days before The Election, I have been trying to ease my political anxiety through food. When I catch up on my Google Reader and NYTimes in the morning, I find myself reaching out for snack. A chocolate bar to gnaw on, a cookie to hold on to, a tub of ice cream to drown oneself in. I don't think this is healthy. It's resembling how many women try to ease first date jitters or calm oneself after a devastating break-up. I have also been cooking nonstop. And like most people using cooking as anxiety distraction, I have taken a step back from experimentations to attend to my comfort food needs, mainly soups, noodle soups, and cookies.
Drink Recipies 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. 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 Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie.
How to Make Deviled Eggs - Great Low Carbohydrate Recipes All of these recipes suit the tastes of my family and you may find that you enjoy a little less or a little more of one ingredient. Feel free to experiment yourself! After all, the "funnest" and most creative part of making your own deviled eggs is that you get to tweak each recipe to suit you! Some of the recipes use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). Hellman’s is a nice choice. Always keep your deviled eggs well-chilled, taking additional precautions in the summer months. I have met two groups of deviled egg lovers - people who like the filling firm and others who like it soft and gooey. Here are 11 great recipes to try: Easy Classic Deviled Eggs A "Little Bit Devilish" Deviled Eggs Sweet Pickle and Horseradish Deviled Eggs Crunchy Veggie Deviled Eggs Crab Meat & Celery Deviled Eggs Deviled Eggs for Fifty (people that is!) Shrimp and Olive Deviled Eggs
A Recipe for Homemade, Homegrown Cayenne Pepper Hot Sauce I found this recipe about 6 months ago and I was instantly intrigued. I have a cayenne plant that is producing heavily and I recently became interested in pickling. While researching pickling I found this recipe but was apprehensive to try because I know so little about fermenting and the process. I started on July 21. Before I get back to that batch…., on July 28 I started a 2nd batch and, lets just say, Batch #2…7/28/13 – 8/1/13…RIP. Back to my first batch and what I learned. The lactic acid creates the sour taste and preserves the food and the carbon dioxide, as it rises, pushes out any oxygen trying to penetrate the liquid. In summary, and this is my humble opinion, but I think the trick may be to fill the jar to the top with water so there is no air gap, and then “vent” the jar starting when the fermentation starts, about 3-5 days in. I hope this helps somebody out there.
thyme : Encyclopedia : Food Network Pronunciation: [TIME] Categories: Thyme There are several varieties of this mint-family member, a perennial herb native to southern Europe and the Mediterranean. Garden thyme, the most often used variety, is a bush with gray-green leaves giving off a pungent minty, light lemon aroma. Subvarieties include the narrow-leafed French thyme and broad-leafed English thyme. The most well-known subvariety of wild thyme—a thick ground cover—is lemon thyme, an herb with a more pronounced lemon aroma than garden thyme. From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst.
Recipes Chicken Curry with Mango and Spinach Salad Grilled Sea Bass Fillets with Fennel and Coconut Cream Roasted Whole Chicken with Mustard and Parsley Rice Tom Collins recipe In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice. More comments Tom Collins posted by jobonster @ 03:54PM, 5/12/06 Good recipe, however, a bit too bitter.... something needs to be adjusted. Dinnybit posted by dinnybit @ 07:01PM, 5/24/06 Makes a great drink, just added a little more sugar. Bitter posted by moe @ 09:39PM, 5/28/06 Is missing grenadine 1 oz. Syrup, not sugar posted by norwegian @ 07:33AM, 5/31/06 Um, we actually make it a bit different in Norway. This is how to make it: 2 parts regular sugar, 1 part water. Of course since it is 2 part sugar, and 1 part water, i guess that you have to use 1/3 more in this drink. The pro side of using this liquid is that it mixes better. Ask a Pro posted by Greg Wible @ 10:53PM, 6/10/06 "gommesirup" is called simple syrup in the U.S. Fire posted by trety4y @ 12:44PM, 7/21/06 Excellent