Sausage, Potato, and Kale Soup Yay. It’s soup weather! This is a make-at-home version of Olive Garden’s “Zuppa Toscana.” But if you’re like me and don’t like to leave your house, making it at home is the next best thing. By the way, my kids pretty much think Olive Garden is the best restaurant on the face of the planet. First up, tear the kale into pieces and rinse it in cold water. Drain it in a colander and set it aside for a bit. By the way: kale. Next, slice up a bunch of red potatoes and boil them in a pot. When they’re tender, throw them into a colander… And set them aside, too. I’m cooking the potatoes ahead of time because I’m weird. I can not emphasize this enough: don’t be like me. Grab some Italian sausage. Throw it in a pot with a little olive oil… And crumble it up as it browns. Brown it completely, then drain off as much of the fat as you can. Add in the crushed red pepper, the ground oregano, and the chicken broth… Then add the milk and the half-and-half. Mmmm. …followed by the cooked potatoes. Ingredients
Sweet Potato Salad Now that temperatures seem to be steadily on the rise, a favorite warm weather activity can commence—dining alfresco. Weekends spent lounging on the deck with friends and family mean sampling a smorgasbord of seasonal eats, but a dish I tend to avoid at these gatherings is potato salad. Nothing seems less appealing on a hot day than food coated in creamy dressing. My negative feelings toward this ubiquitous side changed the first time I made sweet potato salad, a version that broke from tradition. Roasted Sweet Potato SaladAdapted from The New York Times September 2009 by Mark Bittman Serves 4 Preheat the oven to 400 degrees F. Place the sweet potatoes and onions on a foil-lined sheet pan. To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender. In a large bowl, combine the sweet potatoes, onions, black beans and red peppers. Serve at room temperature.
Steakhouse Pizza Earlier this summer, I made a bunch of different pizzas for my new cookbook. In the spirit of impatience, I’m sharing one of them with you today. Hello, I’m Pioneer Woman. And I can’t sit on recipes and not share them here. Hi, Pioneer Woman. I love this pizza. Here’s the step-by-step. (You think I can’t hear you, but I can.) Slice up a couple of red onions and saute them with a little butter and balsamic vinegar until they’re nice and deep and caramelized. I thought right. Grab a steak. Season it well with salt and pepper… And grill it until it’s medium rare. Amen. Remove the steak from the grill and keep it warm on a plate while you get everything else ready. Roll out the pizza dough as thin as it will go. I’ll just say it: I’ve made pizza for years, and pizza dough never ceases to have a mind of its own. Next, I used some good jarred marinara sauce, then drizzled in a little balsamic and Worcestershire to give it some richness. Evenly distribute the balsamic red onions all over the sauce…
hot hot heat | …but can she bake Last Friday I experienced some of the hottest temperatures that I have ever felt on my fair Canadian skin. Sydney peaked at a sunny 45 degrees celcius. forty. five. Granted, that is only five degrees hotter than the bikram yoga room… however, Bikram yoga is practiced at that heat to make you SWEAT, and sweat A LOT, but I usually don’t go about my daily routine in the hot room. I don’t even know how to explain it. Anyway, Sean and I decided that an after work swim was in order… so at around 7pm we drove to the Eastern Beaches. We took a dip anyway as the sun was setting and I was actually shivering. Let’s talk about summer food! I got this recipe from my boyfriend’s mom. Corn & Avocado Salad 4 stalks of spring onion 1 cob of corn (bbqed & chopped of the cob) 2 tomatoes (seeded and chopped) 1 avocado (chopped) 1/4 c. parsley (chopped) 1/2 red capsicum juice of one lime salt & pepper to taste This salad is pretty straight forward. First cook the corn. Quarter the tomatoes. SO yummy. x Like this:
Bread Recipes: Method In a large bowl mix 3 cups of flour, 1/4 tsp of instant yeast and potato water. Cover with plastic wrap and allow to sit for 2-3 hours. After, mix in remaining yeast, honey, olive oil and salt. Then mix in mashed potatos. Lemon Rosemary Coconut Oil Roasted Vegetables Lemon Rosemary Coconut Oil Roasted Vegetables Let’s embrace healthy and roast some vegetables. And let’s roast them in coconut oil, because you know, it’s healthy. Whether it was healthy or not, I’d still use coconut oil because I love the richness and flavor it adds to food, and yes, it does impart some flavor. There are people who don’t like coconut oil and I’ve heard others proudly proclaim, “It doesn’t make your food taste like coconut so even if you don’t like coconut, you’re safe.” I agree to a point that it doesn’t make your food taste like the coconut in a coconut cream pie or a pina colada, but in the end, it’s coconut and it does add some flavor. I like the way coconut oil clings to the vegetables. I can’t believe I’m explaining how I roasted these vegetables, but it’s often the simplest ‘recipes’ or ideas that people say they appreciate the most. Toss the vegetables with your hands to disperse the oil and coat them evenly. Print Save Yield: about 4 cups Prep Time: 5 minutes
Quinoa With Roasted Butternut Squash This recipe for quinoa with roasted butternut squash was shared by FitSugar reader prepel in our Healthy Recipe community group. Anyone up for making this for Thanksgiving? I made risotto using quinoa, so is it called quinotto then? It sounds cool so I'll call it that! This is probably the tastiest dish I have ever made, especially for the first time making it and not having a recipe to follow, so I had to share it right away! It only took about 35 minutes to make . . . definitely something I will be making again, and for you who live in America — maybe you could use this recipe on Thanksgiving if you're worried about calories and fat! See the recipe when you read more. Ingredients 1/2 cup uncooked quinoa 500 grams butternut squash, peeled, cubed 1 small carrot 5 mushrooms 2 garlic cloves 1 small onion 1 1/2 cups vegetable stock, low sodium a few parsley leaves, chopped 2 tbsp olive oil Directions Preheat oven to 350 °F. Cook quinoa according to instructions. Information Category Main Dishes
Dill Pickle Fries by Out To Lunch Creations (gluten free, vegan) Dill Pickle Fries are salty, tangy and bursting with dill pickle flavors. If you are a fan of dill pickle chips you will certainly love dill pickle fries. Apple cider vinegar gives these fries a tangy flavor and they are seasoned with fresh dill, garlic powder and mustard powder. Enjoy these fries as a Super Bowl snack or a side to any meal. Dill Dill is an aromatic herb that is sweet, citrus like and slightly bitter. To get started gather up your ingredients and pre-heat the oven to 450F. In a very large bowl whisk together 3 Tbsp grapeseed oil and 2 Tbsp apple cider vinegar. Spread the dill pickle fries evenly on the baking sheets and bake for 40-60 minutes, until golden brown. Dill Pickle Fries Prep time: 15min Cook time: 40-60min Serving size: 4 sides Ingredients: 3 Tbsp grapeseed oil2 Tbsp apple cider vinegar¼ cup fresh dill, finely chopped1 tsp garlic powder1 tsp mustard powder1 tsp sea salt4 potatoes Directions: What are you making for the Super Bowl?
Korean Style Tacos with Kogi BBQ Sauce Sunday, July 12, 2009 Korean Style Tacos with Kogi BBQ Sauce My parents live in Los Angeles and until just recently, so did my brother. About three times a year, I go back to LA to hang out with the family, get my In-N-Out Burger fix and get the very important big dose of smog and traffic. It’s important because it gives me that fantastic talking point when the Los Angelenos ask me, “why the heck did you move to Bradenton, Florida?” Hmmm…well, let me cough the reasons! Just a few days ago, my brother, Jay, packed his bachelor belongings in a moving truck and moved to Wichita, Kansas to start a brand new fancy job as a Doctor of Cardi-$dollar$-gy. Not that I have anything against the good state of Kansas, it’s just that it’s a totally different lifestyle than the fast-paced, Botox’d, diamond-studded city of Angels. Last night, Jay called. As I’m sure you’ve heard, Kogi is the hottest thing to hit the streets of Los Angeles (literally!) This recipe is mid-west meets Los Angeles. Dr. serves 4
'Cheesy' Garlic Mashed Potatoes and Bacon Bits - Trans-Planted ‘Cheesy’ Garlic Mashed Potatoes and Bacon Bits It’s officially 2013! I hope everyone had a wonderful Christmas and a happy New Year. We decided to stay at home this NYE and take it easy this year. From what we hear, Chinese New Year is the BIG holiday here in Malaysia that you just can’t miss. So we are looking forward to celebrating a second New Year in February! The mashed potatoes were such a hit with my husband, I had to make them again with this yummy recipe from The Happy Herbivore for bacon bits! ‘Cheesy’ Garlic Mashed Potatoes 2 pounds Yukon gold potatoes, washed (you can peel the skins off or leave ‘em on!) serves 4 Vegan Bacon Bits 2 tablespoons soy sauce 1 1/2 teaspoons liquid smoke 1 tablespoon water 2 teaspoons pure maple syrup 1/4 teaspoon garlic powder 1/8 teaspoon paprika 1/2 cup TVP (Textured Vegetable Protein) salt to taste makes 1 cup For the mashed potatoes: Fill a large pot with water, leaving enough room for the potatoes and add some salt. About Stephanie Watkins
Tiramisù Ice Cream I woke up the other morning wanting nothing but a nice slice of Tiramisù--cake, cream, coffee, and chocolate--mmm, a great way to start the day:) Funny how those urges come over you at 4:30 in the morning. Unfortunately, I did not have one made and I did not have the time to make one--sigh. Later in the day, I was running errands with my children and we passed a local ice cream stand. The first time I made this recipe, I told my children that I needed them to taste test something. This is a mascarpone based ice cream layered with a mocha ripple syrup.
horseradish potato salad It’s Father’s Day around these here parts which is supposed to mean one thing, really (you know, aside from hanging out with the dads, and papas-to-be in your life): backyard grilling. Alas, New York City has moved to Seattle this June, and we’ve spent more time umbrella bumping on sidewalks and avoiding street juice puddles than actually being beckoned to suburban backyards for some sun and chaise lounge napping but don’t worry, I still made you some potato salad. You know, in case the weather decides to get out of its funk for an hour or two. I’ve been mumbling about making a horseradish potato salad for a few weeks now, threatening I guess is more like it, because I know horseradish is another of those Great Divider ingredients. Make your own horseradish sauce: As you can see, I used a prepared one, as much because I was being lazy as because I wanted this recipe to work with grocery store ingredients I know most people will pick up. Horseradish Potato Salad