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Parmesan-Roasted Broccoli Recipe : Ina Garten

Parmesan-Roasted Broccoli Recipe : Ina Garten

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.

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.

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:

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.

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

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.

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