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Parmesan-Roasted Broccoli Recipe : Ina Garten

Parmesan-Roasted Broccoli Recipe : Ina Garten

Crispy Baked Sweet Potato Fries with Chipotle Aioli July 18, 2011 at 6:09 pm French fries are one of my favorite comfort foods – salty, carby goodness! I rarely ever order my own side of fries when eating out, with the exception of a few places that make the thick-cut version like Ted Montana’s Grill or Fuddruckers, oh my! My preference is a thicker fry instead of shoestring so I can really taste the potato instead of just the fried coating on the outside. I’ve made my own baked versions numerous times, with both white and sweet potatoes, but my sweet potato fries always turned out limp and soggy. When I ran across a tip for crispy baked sweet potato fries in an edition of Clean Eating Magazine from earlier this year, I was super excited! Although I’ve eaten these with unsweetened ketchup before, I thought I’d make a chipotle aioli for a dipping sauce for a little kick. Crispy Baked Sweet Potato Fries with Chipotle Aioli Ingredients Directions 1. Like this: Like Loading...

investigazione Home - tibits London - Vegetarian Restaurant Bar Take Away Watermelon-Cucumber Juice Watermelons and cucumbers are in season right now and my family is taking advantage and juicing them as much as we can. Watermelon-Cucumber is probably my favorite juicing combination. It’s so delicious and refreshing. Watermelon is very cleansing for the whole body. Cucumbers are high in vitamin C and antioxidants. Watermelon-Cucumber Juice Pretty and pink, this juice has the most beautiful color. Equipment: Juicer · 4 cups organic watermelon, wash outside rind · 4 organic lemon cucumbers or 1 large cucumber, washed 1. 2. 3. Yield: Makes about 4 cups of juice. Note: Don’t forget to rinse the juicer parts after juicing. Tip: I love to fill 2 BPA-free ice cube trays with the juice and freeze it. Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.

Keeping it Clean: Food 101 I am so thrilled to be welcoming a fabulous guest today who will be sharing something that *I* have really needed to learn more about – clean eating! I am a junk food junkie and I feel awful more days than not. Reading these tips have me motivated to change my diet and to start looking and feeling better in no time! I remember looking through health and lifestyle magazines in years past and coming across samples of healthy daily diets and thinking to myself, “These people must be starving themselves with this food.” I was completely wrong. Let me back up and say that I’ve always loved healthy food. Now, I eat to fuel. In January of this year, I decided to clean up my and my family’s diet. Everyone’s idea of clean eating is different. With that being said, I take my coffee with cream and sugar. I know people say it’s about balance, which is true, BUT, that balance needs to be weighted heavier in the direction of the good, healthy stuff. Push it all the way. Eating clean can be easy.

conseguenza Korean zucchini pancakes – hobak jeon! Could someone please tell me where the year has gone? Anyone? Hello? I stared at the calendar at work today in complete and utter disbelief. And I realized with complete and utter horror that I turn 29 in a few months time. 29? I was at the dentist earlier this week and while having my cracked tooth repaired (did you know that if you’re a dedicated teeth-grinder, you can actually crack your teeth? Which lies at the heart of the issue, I guess. Did you ever write a list of things you want to have accomplished before you’re 30? You see, one of the things that I wanted to do before turning 30 was to publish a collection of our family’s Korean recipes – traditional recipes written for an English-speaking audience to make authentic Korean cooking easy to grasp. So today’s recipe is another Korean one. Unfortunately my brain is rather fried these days so I’m going to keep this short and sweet – but I need your help! But for now, scroll down to read through my latest offering! 호박전 1. 2. 3. 4. 5.

Perfect Summer Pasta - Honest Kitchen - Honestly... The Honest Company Blog Summer calls for simple, fresh, and colorful food. The kind that is big on taste, but requires little effort to prepare and enjoy. Truthfully, this is our M.O. when it comes to cooking generally—our busy schedules mean that the hot months aren’t the only time we want to avoid the kitchen. Luckily, Honest Sarah (who claims to be the laziest cook on earth) is here to share her perfect summer pasta recipe that she promises the whole family will love. It’s true. Perfect Summer Pasta Ingredients 16 oz. organic cherry or mini heirloom tomatoes, rinsed2 cloves of garlic, mincedOlive oil to coat (about four tablespoons)Pasta of choice (organic, wheat, quinoa, rice, and gluten-free all work)Fresh organic arugulaOrganic buffalo mozzarella cheese, cubed Serves 3 adults or 2 adults + 2 young children with modest portion sizes. Heat the oven to 350. About 25 minutes before your tomatoes finish roasting, boil water for your pasta of choice and cook according to the package’s directions.

Bake-tastic Butternut Squash Fries Recipe : Ingredients 1 butternut squash (large enough to yield 1 pound once peeled and sliced) 1/8 teaspoon coarse salt, plus more, optional Ketchup, as dip, optional Directions Preheat the oven to 425 degrees F. Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it. Bake in the oven 20 minutes, and then carefully flip spears. Serve with ketchup for dipping, if using. PER SERVING (entire recipe): 204 calories, less than1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein

intro Salted Caramel Butter Bars These Salted Caramel Butter bars are one of my most requested recipes ever! As I sit here and type this post I am currently in a funk. A funk because it is raining. A funk because it is crazy windy. A funk because it is getting colder by the second and soon enough we will be into New Jersey’s never-ending winter. A funk because my “fat” jeans are currently my “skinny” jeans. A funk because I would like a bowl of soup and no one will make it for me. A funk because The Real Housewives of Beverly Hills won’t be on again until Thursday. A funk because I just got movies in the mail from Netflix and apparently my husband has been the only one updating the “queue”. A funk because I stayed home today to get laundry and housework done and all I successfully managed to do was catch up on all my dvr’d Jerseylicious episodes. A funk because my nails are ugly. A funk because I am still in my pj’s and it is 4:56 p.m. But I will tell you… No, it’s not the winning lottery numbers, settle down people. Trust.

red wine chocolate cake Saturday night, New York City was the loudest I’d heard it in a long time. I should preface this by saying that I live in a noisy part of an already noisy neighborhood and under the best of circumstances — NYU students gone for the summer, long holiday weekend, rain — there’s always a Saturday night ruckus. But this was something else. I don’t have a 9/11 story. The next year was a blur of trying to get our heads around the unfathomable, and I barely remember it. This month marks another anniversary, the fifth of this site. One year ago: Linguine with Tomato-Almond PestoTwo years ago: Cheesecake Marbled BrowniesThree years ago: Baked Brownie, Spiced Up and Braised Romano BeansFour years ago: Tortilla de PatatasFive years ago: Romaine Pesto and Egg-Stuffed Tomatoes Red Wine Chocolate Cake with Whipped Mascarpone Adapted loosely from this Everyday Chocolate Cake, and you This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored.

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