A big thank you to Sara from our Facebook community for sharing this fantastic recipe for cole slaw from Top Secret Recipes! This tastes exactly like KFC’s cole slaw but I halved the sugar. Ingredients: 1/2 cup mayonnaise 1/3 cup sugar 1/4 milk 1/4 buttermilk 2 1/2 Tablespoons lemon juice 1 1/2 Tablespoons white […]Continue Reading... No Comments.
I really thought I’d cooked potatoes nearly every which way there is: smashed, mashed, baked, twice baked, fried, roasted, smoked, hashbrowned and leftover-mashed-potato-cakes. They are cheap and versatile and way more than an “empty starch”, especially if you go with Yukon gold, red, or purple potatoes over standard Russets. If you want to up the […]Continue Reading... No Comments.
I finally noticed something so blatantly obvious that I had an epiphany about how to remember how to make a basic cheese sauce. The majority of the ingredients have identical numbers. I halved this recipe, so I used ONE tablespoon of butter, ONE tablespoon of flour, ONE cup of milk and eyeballed an overflowing […]Continue Reading... No Comments.
A big thank you to Naomi from our Facebook community for sharing her favorite cornbread recipe from Quaker Oats! Ingredients: 1 1/4 cup flour 3/4 cup corn meal 1/4 cup sugar 2 tsp baking powder 1/2 tsp salt 1 cup skim milk 1/4 cup oil 1 egg beaten Directions: Mix well. Pour into greased 8×8 […]Continue Reading... No Comments.
Thank you to Monica from our Facebook community for sharing this noodle recipe from the Pioneer Woman! Ingredients: 1 pound Pasta (fettuccine, Linguine, Angel Hair) 4 Tablespoons Butter 1/4 cup Finely Minced Parsley 1 whole Lemon Salt And Pepper, to taste Directions: Cook the noodles according to package instructions. (If using angel hair, stop just short of the al […]Continue Reading... No Comments.
Recipe by Suzanne Goin, Bon Appetit Ingredients: 1/2 pound seedless red or purple grapes 1 tablespoon minced shallot 1 tablespoon (or more) Sherry vinegar 1/4 teaspoon kosher salt plus more for seasoning 1/4 cup extra-virgin olive oil 1 tablespoon saba or aged balsamic vinegar plus more for drizzling Freshly ground black pepper 1/2 pound arugula (about […]Continue Reading... No Comments.
“Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes.” –Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009 Ingredients: 1 1/2 pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 […]Continue Reading... No Comments.
*1 large potato for each person and 1 for the pot (Yukon Gold or Idaho Russet) *1 carrot for every 3 persons, peeled and sliced very thinly. You want them to mash up into the potatoes after they’re cooked) Peel your potatoes, cut them in halves or fourths, and put them with the carrots in […]Continue Reading... No Comments.
Originally published as “Everything” Stuffing in Taste of Home October/November 2009, p25 Prep: 30 min. Cook: 3 hours Yield: 9 Servings Ingredients: 1/2 pound pork sausage 1/2 a loaf Hazelnut bread, torn into cubes 1-1/2 cups crushed corn bread stuffing 1/2 cup chopped toasted chestnuts or pecans 1/2 cup minced fresh parsley 1 tablespoon minced […]Continue Reading... No Comments.
From Bon Appetit Ingredients: Spiced butter 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon rosewater 1 teaspoon finely grated lime zest 1 tablespoon fresh lime juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground cumin […]Continue Reading... No Comments.
Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette) […]Continue Reading... No Comments.
I was torn on whether to add this to our blog or not. Steamed vegetables can be quite boring, so I was excited to try something new with them. Although I was slightly underwhelmed by the results of this recipe, the others at my dinner table all enjoyed it. So I am passing this […]Continue Reading... No Comments.
Autumn Couscous from Healthnut Foodie Ingredients (Serves 8 – 10 as a side dish, 4 – 6 as a vegetarian main): For the roasted butternut squash: ½ of a butternut squash 1 tbsp extra virgin olive oil ½ tsp sea salt For the toasted couscous: 1⅓ cups Israeli couscous, ½ pound, […]Continue Reading... No Comments.
I’ve been working my way through my current cookbook collection determined to actually make more of the recipes before I buy a new book. I have avoided making risotto myself, even though I love it, due to the amount of babysitting it requires. I found it requires the same amount of babysitting as a stir-fry, […]Continue Reading... No Comments.
A great big thank you to Chef Mark Brown from the Facebook community Fun in Being a Foodie! It is a long recipe,and makes a large amount but it keeps well and can be used in many dishes as well. Ingredients: 14 Roma Tomatoes diced 8 Tomatilloes diced 1 Yellow Tomato diced 1 Lime Zested and […]Continue Reading... No Comments.
Ways to Cook Brussel Sprouts from our Facebook community: From Laura: Add them along in the oven to a variety of roasting vegetables, toss in bacon fat and herbs after removing from oven. From Stacey: Boil them in chicken broth, then when it boils out, throw a pat of butter in the pot and saute […]Continue Reading... No Comments.
Brussel sprouts. Just the name itself sounds unappetizing. Brussel sprouts need to change their image…maybe call themselves something else…like baby sprouts. Everyone loves baby carrots. Who doesn’t love babies? No one, that’s who. So I decided to make myself some BABY sprouts because I have always HATED them and wondered if pandering to my sweet […]Continue Reading... 1 Comment.
Wheat berries are the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. If wheat berries are milled, whole-wheat flour is produced. This grain does not get mushy when cooked. If it seems too chewy for you after cooking, you may want to consider soaking them overnight (although I enjoyed the texture). When you make this salad, you’ll think […]Continue Reading... No Comments.
Thank you so much to Sara from our Facebook community for sharing this holiday favorite! Green Bean Casserole 2 tablespoons unsalted butter 2 tablespoons whole wheat flour 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup onion, diced 1 cup sour cream or Greek yogurt 20 oz. frozen green beans, defrosted, wring out as much excess water as possible 1 […]Continue Reading... No Comments.
Maple Glazed Carrots from The Whole Foods Market Cookbook Ingredients: Maple Glaze 1/2 cup pure maple syrup 1 cinnamon stick 1/4 cup orange juice 2 oranges, peeled, seeded and roughly chopped 1/4 cup water 1 1/2 tablespoons cornstarch 1 pound carrots, cut diagonally into 1 inch pieces 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/2 […]Continue Reading... No Comments.