Roasted Beet Salad with Barley, Feta, and Red Onion Beet salad! Yum! Though this one could have just as easily been called "Barley Salad with Beets, Feta, and Red Onion." Or "Beet and Feta Salad with..." Ok, you get the idea. The real point is that with these basic ingredients, you get all the chewiness, crunchiness, earthiness, saltiness and piquant-ness that you could ever want in a salad. Inspired by one we saw at a local coffee shop, we see many summer picnics in this salad's future! Feel free to play with the proportions of each ingredient. The only ingredient to be careful of is the red onion, since they can easily overpower all the other flavors. Roasted Beet Salad with Barley, Feta, and Red OnionMakes about 5 cups Heat the oven to 450-degrees. Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Meanwhile, bring 3 cups of water to a boil. Drain the red onion. Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Taste the mixture.
Talk Is Cheap: Chef Stephanie Izard's Affordable Holiday Recipes - The Talk Posted on Dec 1, 2011 10:45am In "The Talk" kitchen today, author of "Girl in the Kitchen" chef Stephanie Izard shares budget-friendly entertaining recipes for this holiday season. Try these delicious dishes for your family. Brown Butter-Delicata Squash Soup with Sherry Gastrique (delicata squash can be replaced with butternut squash) Serves four to six 2 delicata squash, about 1.5-2 pounds each1 stick unsalted butter2 1/2 cups water1/2 cup pumpkin seeds1 teaspoon vegetable oil1/4 minced fresh thyme1 tablespoon olive oil1 onion, diced small2 cloves garlic, sliced1 apple, peeled, cored and diced small1 fennel bulb, diced small1/2 cup white wine4-6 cups chicken broth (use vegetable broth for a vegetarian version)1 cup apple ciderSalt and pepper 1. 2. 3. 4. 5. 6. 7. 1. 2. Roasted Pork Loin with Cranberry-Pistachio ChutneyServes four to six 1. 2. 3. 4. 5. Cook's Note:A boneless pork loin should be tied before roasting to prevent the meat from unraveling while roasting.
Roasted Pumpkin Squash with Candied Pumpkin Seeds and Yogurt To be honest, I was shocked when I googled “The Tao of Badass Review”. The first page of Google seemed to be a plethora of garbage created just for the purpose of selling me something and devoid of any useful information…yuck. What you’ll be reading here are simply the facts, some pros and cons, my honest opinions, and how the Tao of Badass was able to help me. The Tao of Badass, written by Josh Pellicer, is basically a manual on how to pick up, attract, and win the heart of the fairer of the two sexes…women. What makes the Tao system different from the rest? When I first intially started seeking out advice on how to more effectively attract women, I was very frustrated. This ebook covers the following areas: The fact of the matter is that this ebook covers way too many things for me to list in a short article and includes a massive amount of information. My biggest revelation about women through The Tao of Badass. The Bad Points: Obviously The Tao of Badass is not perfect. The Good Points:
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Bacon and Cream Cheese Stuffed Mushrooms : Mountain Mama Cooks These little beauties are my most requested appetizer. From clients to family gatherings, I am asked to make these stuffed mushrooms a lot. I don’t really mind though because these one bite appetizers are absolutely delicious. These mushrooms might play a small part in why my marriage is so strong. What’s a girl to do? I like to use button mushrooms on the smaller side. I promise whoever you make these for will go crazy for them and probably fall madly in love with you and quite possibly forgive you if you so happen to crash his/her car. I am making them on Monday as part of my Valentines Day dinner for the Mr. Happy Cooking! Bacon and Cream Cheese Stuffed Mushrooms Without a doubt, these are the most requested appetizer by family, friends and clients. Ingredients 8 oz bacon 1/2 cup finely minced sweet onion 1 clove garlic, minced 16 oz white button mushrooms 4 oz cream cheese 1/4 cup grated parmesan cheese salt and pepper Instructions Preheat oven to 350F degrees.
The Food Lab: How to Make Tonkotsu Ramen Broth at Home It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. [Photographs: J. Like most of you guys out there, the ramen of my youth was served in two discrete serving sizes: by the Cup, or by the Oodle. *Damn you, George Lucas, for continually finding new ways to make me poorer and you richer thirteen bucks at a time. Imagine my elation, then, several years later when I found out that Cup Noodles are not the be-all end-all to ramen. Since then, I've been a man obsessed, eating ramen at nearly every ramen-ya in New York, and throughout different regions of Japan. *Don't worry, our love always manages to bounce back like a good alkaline noodle there's no smell more warming on a cold day than a big hot bowl of tonkotsu ramen set before you As a New York resident, I've got it easy when it comes to finding good ramen (check out our guide to the best here). The challenge? simmer-fest