This recipe comes from an adorable cookbook I use all the time called The Asian Grandmother’s Cookbook. If you have a steamer that will hold these little pumpkins, it will be delicious and practically effortless. I can’t wait until the next day to eat mine, though. We eat them as soon as they are cool […]Continue Reading... No Comments.
I can’t rave enough about this dish and this cookbook, 5 Spices, 50 Dishes. This sauce was so good, I ate the leftovers straight with a spoon. Turn a mundane steamed cauliflower into something really vibrant and special merely by adding an easy dressing which I can’t wait to try on scrambled eggs. I left […]Continue Reading... No Comments.
Mulligatawny, a part of Anglo-Indian cuisine and Seinfeld’s Soup Nazi fame, is a perfect change from a traditional chicken and rice soup. Be sure to use bone-in chicken, a nice fresh squeeze of lemon juice, and if you are a fan, a decent pile of cilantro on top. I like to use a mixture […]Continue Reading... No Comments.
A big thank you to Camille from our Facebook community for this wonderful dish from Skinnytaste! Ingredients: 1 lb lean chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp chopped fresh cilantro or parsley 1 tsp garlic powder 1 tsp cumin powder salt to taste 3 large sweet red bell peppers, washed 1 […]Continue Reading... No Comments.
After only one bite, this au gratin moved into the list of my all-time favorite dishes. Perfect for a dinner party or festive occasion, you will have people begging for the recipe and you will be scraping every last bit from the bottom of the pan! Best yet, it takes very little time to mix […]Continue Reading... No Comments.
I could eat this chicken from Epicurious every day. The sauce is so flavorful and delicious, I gave it a solid A grade. I also have a massive sweet tooth. This dish is only mildly sweet, but for someone (like my husband) who thinks sweet needs to stay on the dessert plate, he gave […]Continue Reading... No Comments.
Chicken with 40 Cloves is an old French classic. Plenty similar versions exist online and in every French cookbook. Here is Nigella’s from Food Network. Be sure to use bone-in chicken with the skin. Boneless/skinless will result in a much blander dish. Ingredients: 2 tablespoons regular olive oil 8 chicken thighs (with skin on […]Continue Reading... No Comments.
Also known as a Victoria sandwich, this sponge cake got its name from Queen Victoria who frequently enjoyed a slice with her afternoon tea. I had my first piece of this cake at 7 years old while visiting my extended family in England. My Uncle Arthur gave me some and after seeing how much I enjoyed it, always […]Continue Reading... No Comments.
Best.Brownies.Ever. Be sure to have a lot of people around you to share these with, otherwise you will eat them all yourself! The almond extract gives these a really nice flavor, so don’t be tempted to leave it out. The original calls for a hot chocolate sauce to go with it, but I personally […]Continue Reading... No Comments.
I love this recipe because it only has two ingredients. I didn’t have to go searching for a powdered milk that I was happy with, it is foolproof to mix together, works with whatever milk or non-dairy milk I have on hand, and easy to make when excited little ones are bouncing around at your […]Continue Reading... No Comments.
This recipe comes from the amazing Brown Eye Baker! Ingredients: 1 cup whole milk ¾ cup granulated sugar 2 cups heavy cream, divided Pinch of salt 1 vanilla bean, split in half lengthwise 6 egg yolks ¾ teaspoon vanilla extract Directions: 1. Warm the milk, sugar, 1 cup of the heavy cream and the salt […]Continue Reading... No Comments.
Is there anything in life better than homemade custard? I really don’t think so. I usually make a double batch of this after having a dozen yolks leftover from making an angel food cake. This recipe can also be found on our post for Boston Cream Pie. It makes an excellent cake filling! Any leftovers […]Continue Reading... No Comments.
It took me a little while to find our favorite sauce, and here it is. Whenever someone else eats pizza at my house, the first comment is, “great sauce.” I usually just use a big jar of crushed tomatoes instead of water and paste, make a double batch, and freeze the leftovers for the next […]Continue Reading... No Comments.
I’ve always hated lentils until I discovered red lentils and this recipe from Epicurious. Ingredients: 1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 (2 1/2-inch) fresh jalapeño […]Continue Reading... No Comments.
I love this method of preparing cauliflower so much, I do it on a regular basis now. Fancy, but super easy. From Fine Cooking. Ingredients: 3 Tbs. extra-virgin olive oil 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups) 1 lb. all-natural (dry-packed) sea scallops 2 Tbs. unsalted butter […]Continue Reading... No Comments.
100 Days of Real Food is a wildly popular blog for a reason – healthy food within the limits of what the average family can manage. I was impressed by this recipe not only because of the ingredient list, but because they were so moist, I didn’t need a big glass of milk to […]Continue Reading... No Comments.
This recipe is absolutely brilliant. Making whipped cream in a food processor is just as easy, if not easier, than with an electric mixer. However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won’t end up drooling out […]Continue Reading... No Comments.
Easier than muffins, adorable and delicious! Instead of one pan, these dutch babies make individual servings by using a muffin tin. From the Half and Halfs Ingredients: 1 cup milk (we used lactose free) 6 eggs 1 cup flour 1/2 tsp salt 1 tsp vanilla 1/4 cup butter, melted Directions: Preheat oven to 400 […]Continue Reading... No Comments.
These muffins are delicious! But as you can see from the picture, be sure to use a well-greased pan or you will lose half your muffin in the paper liner. from Civilized Caveman Cooking Ingredients: 3 eggs 3 tbsp honey 2 tbsp coconut oil, melted 2 tbsp coconut milk 1/4 tsp salt 1/4 tsp […]Continue Reading... No Comments.
These bars were fast and awesome. However, they are incredibly sweet! I am very happy that I used unsweetened coconut instead of the suggested sweetened and used all semi-sweet chocolate instead of a mixture with milk chocolate as suggested in the recipe. Next time, I will even drop down the sugar on the crust as […]Continue Reading... No Comments.