Seven soups every Saturday: quinoa soup recipes - Soup Chick Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now. Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup. Seven quinoa soup recipes caught my eye this week: Quinoa soup with spinach and pumpkin, from A Mad Tea Party Sweet potato soup with quinoa and coconut milk, from A Veggie Venture Vegetarian avgolemono soup with quinoa, from The Well-Seasoned Cook Corn quinoa chipotle soup, from One Hot Stove Sopa de quinua con carne (quinoa soup with beef), from Laylita's Recipes Quinoa soup with avocado and corn, from Cheap Healthy Good
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. I’m tired of paying for postage when you never write back. 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
Barbecue Chicken Rolls You are cordially invited: Who: You, Dr. Drew, and his team of addiction medicine specialists What: An intervention for Miss Andie Mitchell, a dangerously addicted egg roll wrap pusher When: Immediately Where: Andie’s home, Seattle, WA Why: Because in one month’s time, Miss Mitchell has exhibited signs of extreme dependency on egg roll wrappers. If you or someone you love is suffering from extreme dependency on egg roll wrappers, seek help by calling 1-800-Egg-Roll. If you are a mature adult, able to use egg roll wrappers in a responsible manner, feel free to make barbecue chicken rolls for a snack, dinner, or the Oscars this Sunday. Warning: These rolls are habit-forming. For the complete recipe, substituting barbecue sauce and cheddar cheese, and a step-by-step tutorial, click here. Tagged as: appetizer, barbecue, BBQ, cheddar, cheese, chicken, easy, egg roll, healthy, light, rolls, sauce, wrappers
Pad Something-or-other (Thai rice noodles) | The Mom Food Project Everyone in this family loves Thai food. We didn’t grow up with it, but we’re fortunate enough to have lots of it around to eat, both at restaurants and at home. It’s not hard to see why a girl like me, with a half-Italian mama, would love Thai food: think of all the noodles! While my beloved Tom Kha soup was easy for me to recreate with a few glances at some recipes, I didn’t have much success cooking my own Thai noodles until I discovered Thai Foodcast, a great site with clear, charming instructional videos on how to make lots of Thai dishes. Today, while we were at the grocery store, the kid got it into her head that she wanted to make Pad Thai with me, but when we got home, we had forgotten the peanuts and the tamarind. The cool thing about the way I make Thai noodles now is that the kid was able to make the sauce with no recipe. After setting the dry noodles in boiling water to soften, I fried the tofu and put it in the oven to stay warm. And tasty, too!
Cheeseburger Macaroni This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ ... The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need… 2 pounds thick cut bacon 2 pounds Italian sausage 1 bottle of Burnt Finger BBQ sauce 1 shaker of Burnt Finger BBQ rub To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. The next step is to add some BBQ Seasoning on top of your bacon weave. Now that you’re pork is well seasoned, it’s time to add more pork. Next up is bacon layer number two. Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Now comes the fun part. At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors.
3 Ultra-Satisfying Vegetarian Fall Soup Recipes Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Makes 4 cups Serves 6 to 8
Dumplings I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing Wine or Sake 1/2 Tbsp Sugar 1 1/2 tsp Ground White Pepper 1/2 Tbsp Corn Starch 3/4 tsp Sea Salt Method Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Prepare the filling by combining all the above ingredients and marinate for about an hour or overnight. Place 2 tsp of the filling in the center of dough, fold and shape.
Outback Steakhouse Bloomin Onion - Recipelink.com Menu Description: "An Outback Ab-original from Russell's Marina Bay" If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia- themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Irish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. The founders say they chose the Aussie theme because "Most Australians are fun-loving and gregarious people and very casual people. In only six years, Outback Steakhouse has become our number one steakhouse chain-in part because of the Bloomin' Onion: a large, deep-fried onion sliced to look like a flower in bloom that was created by one of the restaurant's founders. Although the restaurant uses a special device to make the slicing process easier, you can make the incisions with a sharp knife.
Sweet Potato Gnocchi with Gouda Cheese Sauce This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. Turn the dough out on a lightly floured surface, knead a few times and shape into a rectangle. Cut rope in half, and in half again. Print Recipe
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients 3/4 cup all-purpose flour3/4 teaspoon baking powder3/4 cup whole milk1 large egg lightly beaten 4 oz shredded whole milk mozzarella4 oz pepperoni, cut into small cubes1/2 cup pizza sauce2 Tablespoons finely chopped fresh basil Directions Preheat oven to 375 degrees F.
{recipe} Not Your Childhood Chicken Potpie | The Gonzo Gourmet Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own. The filling is so thick, you can stand a spoon in it Easy and homemade chicken potpie aren’t usually used in the same sentence, this much I know. Traditional chicken potpie, frozen or otherwise, usually includes this vegetable trifecta: peas, pearl onions and carrots. Wrap extra dough around the mouth of the ramekin; nice, but not necessary Mushrooms, potatoes and peas made the cut; diced onions are the base of the gravy. Cut three slits in the dough before placing into the oven The result?
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach
How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)