Jumat, 02 Mei 2014
Easy Healthier Chicken Parmesan
Selasa, 25 Maret 2014
Easy Crispy Baked Kale Chips
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| Crispy kale chips with sea salt- perfect for a gluten-free diet. |
Ugly but tasty, darling.
You've heard the news, right? It's all over the blogsphere. And foodie sites galore. Bunny food rocks. Dark leafy greens just might save our lives, so packed are they with deeply needed nourishment and nutrition. And kale! Tuscan kale is the queenly green It Girl.
I resisted her charms at first, I admit. I tip-toed into kale territory last year, with a hefty head of curly kale. And found it, shall we say, a tad, um, swampy. For my taste, anyway. I'm a woman who loves wedge salad, after all, believing (without irony) that a thick slice of crisp, cold iceberg lettuce is the perfect summer vegetable. And highly underrated.
But Tuscan kale- with its long slim elegance (sometimes known as Lacinato or dinosaur kale) has decidedly won my undying loyalty- especially when roasted in olive oil.
And toasted to a crispy crunchy whisper of a chip.
It's like an ugly potato chip. Sans the guilt of a potato chip. You get the pleasing, delicate crunch. Then a burst of briny green flavor. An aftershock of bitterness. Which perks up your taste buds. And if you haven't Botoxed your forehead, may even raise an eyebrow. Or two.
The odd sensation you will feel next is your body murmuring, Thank you.
Followed quickly by, More please.
Read more + get the recipe >>
Kamis, 06 Maret 2014
Leftover Special Quick and Easy Spinach Toast
Am I busy? Does Popeye have freakishly large forearms? No matter how crazy my schedule gets these days as I approach the deadline for all this cookbook production, if I don’t have at least something to post for you, I start to sweat and shake like one of those starlets on Celebrity Rehab (I dont watch it, but I hear things).So with that in mind, I decided to film this short, but oh so delicious, video recipe for a spinach toast – the sort of simple vegetable tartine I should really be eating for lunch more often.
As I say in the clip, the true measure of a cooks chops (not those kind, the other chops) is what do they do with the leftovers. Anyone can make food taste good the first time, but then what? This spinach toast was so good, Im thinking Ill make another batch of creamed spinach just so I can use it for this.
Minggu, 23 Februari 2014
SANDRAS SUGGESTIONS ON HOW TO FREEZE FRESH HERBS The easy way and tips for using them later
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| I often find that I have an abundance of herbs at times, and here is a quick method of freezing some of them so you have use of your herbs year round... |
This is so rewarding...
I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.
Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).
Wash, and spin dry fresh herbs (or pat dry with paper towels).
Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.
Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.
Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.
If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.
[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]
BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes
CHIVES dips, potatoes, tomatoes
CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips
DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips
MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish
OREGANO peppers, tomatoes, sauces, stews
PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few
ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
SAGE poultry seasoning, stuffings
TARRAGON chicken, eggs, fish, salad dressings
THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes
WINTER SAVORY dried bean dishes, stews
Sabtu, 08 Februari 2014
Simple easy cold starters the best with appetizer recipes
As the seductive start to any meal or snacks for the big game, starters are the chance that a chef to show there imagination and creativity.
If you want great appetizer recipes are below 3 delicious easy recipepreparation s:
1. All American snack
Ingredients:
-3 Cups thin pretzel sticks
-4 Cups wheat Chex
-4 Cups of Cheerios
-13 Oz can salted peanuts
-1 Teaspoon garlic salt
-1 Tsp celery salt
-1 / 2 Teaspoons seasoned salt
-2 Tablespoons of grated Parmesan cheese
-1 / 4 Cup melted butter
Directions:
-Merge in large mixing bowl or slow-cooking pot pretzels, corn and peanuts.
-The whole with garlic salt, celery salt, seasoned salt and cheese.
-Zerlassenen pour butter over all; toss until well mixed.
Blankets and cooking in a slow-cooking pot on low 3 to 4 hours.
Discover the last 30 to 40 minutes.
-Dienen you as an appetizer or snack.
2. Appetizer cheese ball
Ingredients:
8 Ounces cream cheese - room temp
-4 Ounces blue cheese - crumbled
-4 Ounces shredded cheddar cheese-
-2 Teaspoons mustard - Dijon style
-1 Teaspoon Worcestershire sauce
-1 / 8 Teaspoon garlic powder
-1 / 4 Teaspoons salt
-1 / 2 Cup finely chopped Pecans -
-2 / 3 Cup currants
-3 / 4 Cup parsley - hacked
White-throated dipper:
-Assorted crackers
-Apple wedges
Directions:
Component you the cream cheese, cheese, cheddar cheese, mustard,.
Worcestershire, garlic, and salt in a blender Bowl and beat at low
Speed until well mixed.
-Stir in pecan nuts and currants.
Customize flavour and wort.
-Kühlen you the cheese mixture for 30 minutes or until slightly firm, then into a ball to forms.
Roles to coat you well in the parsley.
Blankets with plastic wrap and refrigerate until ready to serve.
-At room temperature are available for about 30 minutes before the serve can be.
Surrounded-Place on a platter with crackers and Apple wedges.
3. Appetizer egg rolls
Ingredients:
-1 / 2 Pounds pork; Boneless - cut Julienne
-1 of each onion; Small - cut
-1 Cup cabbage - green or Chinese
-2 Tablespoons vegetable oil
-1 / 2 Cup mushrooms - cut
-1 / 4 Cup bean bean or alfalfa sprouts
-1 / 4 Cup currants
-1 / 4 Cup almonds - gehobelte
-1 Teaspoon cornstarch
-2 Tablespoons of dry sherry
-1 Tbsp soy sauce
-1 / 2 Teaspoon ginger
-12 of each egg roll wrapper - Abbot 6 "sq"
Oil for fat deep fry
Ginger apricot sauce:
-1 / 4 Cup apricots - dried (Dept. 10)
-1 / 4 Cup sugar
-1 Teaspoon ginger
-1 / 4 Teaspoons salt
-1 Tablespoon lemon juice
Directions:
-Kohl should be destroyed.
-Saute the pork, onions, and cabbage in hot oil, until lightly browned.
-Stir in the mushrooms, bean sprouts, currants, and almonds and roast meat, stir for 1 minute.
-Lösen you the corn starch in 2 T water to, and you combine with Sherry, soy sauce and ginger; Add the pork mixture and bring to a boil while stirring bring.
-Entfernen you from the heat and cool.
-Stack the egg role wrapper and cut in half, form rectangles.
Education a role at a time, one mounting a teaspoon pork place mixture on one end of the rectangle, you dampen the long edges and roll up.
Press the edges together to seal.
-Egg Roll prepared at this time then for a few hours or overnight, chilled or frozen FRY for a few days before.
-Passen you time for the Tan.
-If roles fixed, you allow before the cooking of thawing.
-Erhitzen you the oil to 375 degrees F. and frying the egg rolls, 4 or 5 at a time, up to golden brown and crispy click all pages.
-Frittieren takes about 4 to 5 minutes; Turn once roles.
On paper towels and warm hold-Drain as fry the remaining roles.
-Serve with warm ginger apricot sauce.
-Ginger apricot sauce: combine the apricots, sugar, ginger and salt with 3/4 cup water in a small saucepan and cook.
-Reduzieren you heat and simmer, uncovered, for 5 minutes.
-Gießen you the mixture in a blender container or food processor.
-Add lemon juice, cover and process until smooth. Serve warm.
You are cordially welcome on our Web site visit: the delicious recipes package and cheap meal ideas recipes for more delicious recipes.
EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM
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| How wonderful it is to wake up to toast spread with your very own homemade rhubarb n strawberry jam on those cold winter days... |
Prep: 15 mins. |
Cook: 20 mins.
Posted by Sandra
INGREDIENTS
5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)
METHOD
Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.
In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.
The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.
Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!
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Minggu, 02 Februari 2014
SUPER EASY SUGAR COOKIES
