Baked Penne with Roasted Vegetables Recipe : Giada De Laurentiis
Directions Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour the pasta into a greased 9 by 13-inch pan.
Make Your Own Ketchup, Mustard, Mayo …
Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth. In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Homemade Mustard Ingredients: 1/2 cup dry mustard 1/2 cup cider vinegar 1/2 cup water 2 egg yolks 1 cup sugar 3 teaspoons cornstarch Directions: Dissolve mustard in vinegar.
A brownie by any other name…
Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Crockpot {Slow Cooker} Apple Pie
don't forget to enter the current give-a-way here. It is a great one for kids. If you have been reading my Sweets on Sunday, you know I like to experiment with things in the kitchen, especially a box of cake mix! So when I heard you could make apple pie in a slow cooker, I had to try it! I made a few changes, including swapping out the Bisquick for Cake mix. Mine turned out more like an apple mush instead of an apple pie. Crock Pot Apple Dessert Ingredients: 8 tart apples, peeled and sliced 1 1/4 teaspoons ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3/4 cup milk 2 tablespoons butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla, to taste 1/2 cup Bisquick 1 cup Bisquick 1/3 cup brown sugar 3 tablespoons cold butter Directions: Toss apples in a large bowl with cinnamon, allspice, and nutmeg. Enjoy!
Popsicles!
Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
Salt-Roasted Potatoes
My kids have recently discovered they love baked potatoes. I know, doesn’t everyone? I can’t explain why it took them so long to catch on. No, I take that back – I think it may have something to do with the length of time a baked potato requires to…well, bake. As a mom it can be problematic to tell a hungry person that it’s going to be about an hour before their food will be ready, so unless someone was home cooking all day, it requires a certain amount of cleverness and advance planning to suggest the eating of a baked potato and then – BAM! Plan ahead; that’s exactly what I’m asking you to do because you have to make these salt-roasted potatoes. Yes, everyone knows you can stick a potato in the microwave and have a “baked” potato in minutes. Salt-Roasted Potatoes with Rosemary Butter By Karen Serves 4 Ingredients: 2 pounds coarse crystal sea salt 4 Yukon Gold or Idaho potatoes, scrubbed 4 tablespoons butter 1 – 2 tablespoons fresh rosemary, chopped and divided Salt to taste Directions:
Crab Cakes Recipe at Epicurious
photo by Romulo Yanes yield Makes 2 servings active time 20 min total time 20 min The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right. Accompaniment: lemon wedges Preparation Tear bread into small pieces into a bowl with crab. Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total. Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
50 Smoothies : Recipes and Cooking
1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Loren Brill: Coconut Oil: Your New Best Friend
Although coconut oil has gained controversy over the years, it is actually one of the healthiest fats in the world for you. Coconut oil is made from pressing the mature fruits of coconut palm trees. It's very popular in tropical parts of the world, like the Philippines, where there is incidentally less cases of heart disease and cancers than compared to the western world. Coconut oil provides a great source of fuel, energy, and the highly-beneficial fatty acid, lauric acid. Whether you are an athlete, dieter, or have trouble digesting dairy or fats, coconut oil might just become your new best friend -- it can be readily digested more than other oils. Coconut oil is a significant plant source of lauric acid, a fatty acid recognized for its anti-bacterial, anti-viral, and anti-microbial properties. Although a saturated fat, coconut oil contains no trans-fatty acids. Baking tips: Coconut oil melts around 76 F and forms a hard solid if kept any colder than that. Be sweet to yourself.
