Friday, October 26, 2018 Food
Fish tacos are one of my family’s all-time favorite kinds of tacos, although let’s be honest: they are pretty excited to see a taco of any kind at any time.
Turn Tacos into a Dinner Salad!
This recipe takes fish tacos, deconstructs them, and turns them into a salad. While fish tacos are often served in soft tortillas, in this case you get a bonus crunch in the form of tortilla chips. The chips can be used to scoop up delightfully messy bites of this salad, or crushed lightly and sprinkled on top. Or both!
This salad has so much going on in terms of color, texture and taste. The combo of garlic, cumin and chili powder gives the fish a classic taco-seasoning flavor. The fish is quickly seared on the stovetop, which keeps these taco bowls firmly on the healthy side.
Use any white firm...
Thursday, October 25, 2018 Food
Put your slow cooker to work during the holidays and make these Honey-Dijon Glazed Carrots! This is a blissfully hands-off side dish when you’re busy doing other things in the kitchen.
Every year, my military husband and I invite a group of soldiers to our house for Thanksgiving dinner. These soldiers come from all walks of life, and for whatever reason, aren’t able to go home to spend the day with their families.
Two years ago, my husband forgot to let me know that he invited a soldier who was, at the time, a vegan. You can imagine my horror when I, the “Queen of Hosting,” had nothing to offer her except hummus and vegetables. I vowed it would never happen again.
This same soldier asked me if we were hosting Thanksgiving again this year and, of course, I said yes...
Wednesday, October 24, 2018 Food
The pressure cooker seriously cuts the prep time on Green Pork Pozole! Made with tomatillos, cilantro, pumpkin seeds, and jalapeños, this soup is Mexican comfort food at its best.
Pozole, a Mexican dish somewhere between a soup and a stew, is light enough to enjoy in a cup at lunchtime, yet hearty enough to make a meal out of a big bowl for dinner.
I especially love the green variety, with its mix of pork and bright, zippy ingredients. Cilantro, pumpkin seeds, jalapen?os, and tomatillos add layers of flavor and a beautiful green color, too. Hominy adds heartiness (and I love its chewy texture), and each bowl has a generous amount of bite-sized, tender pieces of pork.
I like to make pozole in the pressure cooker because it’s a lot faster than on the stovetop...
Tuesday, October 23, 2018 Food
Rice really is a make-ahead food. Make more than you need for Monday’s dinner, and you’ve got enough left for soup, salads, curries, and other rice-based dishes. It keeps well and just requires a little finesse to use again and again.
Many of us make a pot of rice for a meal, and think, “Oh, I’ll make just the right amount for this dinner.” I’d like to make a case for intentional leftover rice.
A large pot of rice has so many potential uses all week long, you’ll be glad to have it on hand.
What Kind of Rice to Make?
There are a lot of rice varieties to choose from: white rice, brown rice, basmati, jasmine, even wild rice (which is actually a grass, but let’s not nitpick). Most well-stocked supermarkets carry quite a range of choices.
For your big pot of rice, pick a type t...
Sunday, October 21, 2018 Food
1 Prepare the pan: Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.
2 Toast the pecans: Toast the pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350°F oven for about 10 minutes, checking frequently, until toasted and fragrant.
Allow the nuts to cool.
3 Process and prepare the crust: In a food processor, process the cooled pecans and graham crackers to fine crumbs. Add the brown sugar, melted butter, and salt. Using 1-second pulses, process until the mixture resembles damp sand.
Transfer the crumb mixture to the prepared pan and press firmly...Read More
Saturday, October 20, 2018 Food
The Old Fashioned is one of my go-to cocktails—it is at once reliable and a little bit fancy. The warmth from the whiskey and the little bit of sweetness from the sugar make for a really unbeatable combo.
If you’re searching for something reliably delightful for a special evening at home or a gathering with friends, here’s a tiny twist on a traditional cocktail that’s very simple to make, takes just a few ingredients, and yet tastes very sophisticated, indeed.
WHAT ARE THE INGREDIENTS FOR AN OLD FASHIONED?
Your typical Old Fashioned is made with a sugar cube, bitters, and bourbon. I like to muddle a bit of orange peel in mine, but for purists, this is controversial.
This variation uses maple syrup in place of the sugar, which gives the drink an extra depth and richness.
Friday, October 19, 2018 Food
If you love take-out Sesame Chicken, then you’ve got to try this sous vide version. The chicken stays tender and juicy, plus there’s no need to deep-fry. A quick toss with a spicy sauce brings it all together.
Cooking this sesame chicken sous vide offers several advantages over your typical Chinese takeout meal, which is fried and then tossed in a sauce. With sous vide, frying the chicken isn’t necessary, so you can enjoy a much healthier version! A quick sauce brings it all together, and you don’t even miss the fried exterior.
Even better for those short on time? You can prep the chicken well in advance (you can even freeze it!) and then just toss the chicken in the water and cook sous vide a few hours before dinner.
Once the chicken is cooked, it’ll be tender, juicy, and seasoned...
Eat Your Food! Think of pepperoni pizza, but as pasta! Kid-friendly, and parents can add some extra spice to their bowls with a crunchy breadcrumb topping.
Getting kids to try new foods is a big goal of mine. Most kids don’t like new foods right away. They have to be exposed to them over and over again before they grow accustomed to new foods and maybe even like them.
Sometimes I like to introduce flexibility and creativity to mealtimes by preparing familiar flavors but in a different format—such as this Pepperoni Pizza Penne!
What kid doesn’t love pepperoni pizza, right? And this has all the normal flavors of a classic, simple, kid-friendly pepperoni pizza, but with pasta instead.
Believe it or not, getting kids used to seeing foods in unexpected meals is a big step toward...
Wednesday, October 17, 2018 Food
If the pantry and fridge look bare, don’t worry. There’s always something you can make for dinner. Here are 4 easy meals you can make no matter how slim the pickings look!
You had every intention of going to the grocery store Sunday, and stopping by that great little produce stand on the way home from work yesterday. But you left work late because that meeting went long, and then you found out it was your week for carpool.
So now you’re home and dinner time is nigh, and well, and now what?
Don’t worry, you are still going to be able to get a great meal on the table—you’ll just need to get creative with what you already have in the fridge and pantry.
For these moments, it’s helpful to have a few dinner templates that can give you a springboard for figuring out how to make those odd...
Tuesday, October 16, 2018 Food
Two ingredients—smoked salt and smoked paprika—can make a big flavor change in this smoky vegan lentil stew. Serve with crusty bread and a green salad.
When it comes to vegetarian and vegan cooking, lentils are a favorite ingredient of mine. Lentils are fairly inexpensive, and they’re a total workhorse in recipes. I’ve been known to use them as a vegan sloppy joe base, make them into meatball-like bites, and put them to work in about fifty different versions of soups, chilis, and stews.
Plus, unlike their bean counterparts, lentils don’t need to be soaked and can go from pantry to bowl in about 30 minutes!
WHICH LENTILS TO BUY
I like to keep three different varieties of lentils on hand: red, brown, and black:
- Red lentils are actually lentils that have been split in half...
Monday, October 15, 2018 Food
Making an omelet at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it’s a great way to use up leftovers!
Americans think of omelets as breakfast food, but the French have a long association with eggs at other times of day. In fact, they don’t actually eat them for breakfast all that much.
OMELETS: NOT JUST FOR BREAKFAST!
In her book An Omelette and a Glass of Wine, the late British writer Elizabeth David, who was one of the first food writers to educate a generation of English speakers about real, everyday French cooking, extolls the virtues of the simple omelette enjoyed with a glass of wine. It’s worth a read just for the pleasure of armchair cooking and a bit of perspective...
Monday, October 15, 2018 Food
Perfect fall apples are a prize all on their own, but it’s understandable if they seem even more appealing enrobed in sugary coatings. And we’d make a case that candied apples count as comfort food; although the term generally conjures up images of hearty, warm casseroles dishes, steaming pots, and fragrant baking pans, these nostalgia-inducing seasonal sweets tug at the heartstrings as insistently as they tug at the teeth. Whether you prefer racy red candy apples or burnished amber caramel apples, you may be surprised at the long history behind each sweet dessert-on-a-stick.
While you probably don’t think a whole lot about either one until Halloween approaches, candy apples—that is, the kind encased in a high-gloss scarlet shell that cracks under your teeth (and hopefully...Read More
Sunday, October 14, 2018 Food
Dazzled by this year’s mouthwatering masterpieces? Then try making Prue, Paul and the contestants’ creations yourself with these recipes from the show’s new cookbook
The spicy warmth of ginger, with the crunch and caramel flavour of cinder toffee, makes it the perfect autumn treat
This ginger cake, with stem ginger inside and a salted caramel Swiss meringue buttercream, is decorated with cinder toffee.
The spicy warmth of ginger, with the crunch and caramel flavour of cinder toffee, makes it the perfect autumn treat.
What you will need 3 x 20cm loose-bottomed round cake tins, greased, then base-lined with baking paper; a sugar thermometer; 2 baking trays lined with silicone sheets; muslin cloth; shallow container; medium piping bag fitted with a medium star nozzle; medium disp...Read More
Friday, October 12, 2018 Food
Try this Awesome Pumpkin Biscotti
1 Whisk flour, baking powder, salt, spices: Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.
2 Whisk wet ingredients and sugar: In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.
3 Combine dry with wet ingredients: Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.
If adding dried cranberries or toasted chopped nuts, stir them in now.
4 Form the dough: Line a baking sheet with parchment paper or a silicone mat.
Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface...Read More
Monday, October 8, 2018 Food
The Blackstone Paddock Limited Release chardonnay 2017 won a prize for the best chardonnay in Western Australia
An incredibly cheap wine from Aldi has won a prestigious award, beating out drops more than five times the price.
The Blackstone Paddock Limited Release chardonnay 2017, which sells for $14.99 at the humble supermarket, won at the Western Australia Wine Show.
It was a hot contender but had fierce competition with famous wines like Vasse Felix Heytesbury, which is $85 a bottle, Flametree SRS Wallcliffe, Xanadu Stevens Road and Deep Woods Estate SV, all taking part.
The show is the biggest competition for WA wines and this year there were 834 entrants.
This isn’t the first time an Aldi drop has stolen the best in show prize.
Last year One Road Coonawarra cabernet Merlot 201...Read More
Sunday, October 7, 2018 Food
Perfectly cooked steel cut oats in the pressure cooker? Yes, please! Cooked with apples and cinnamon, this recipe is a great breakfast for chilly fall days.
Whenever I make oatmeal on the stove, I end up with a boil-over or a scorched pot. Not so when I use my electric pressure cooker!
Steel cut oats cook perfectly in the pressure cooker, without any kitchen disasters. And without a terrible mess!
In the fall and winter, I make this hearty version with steel cut oats, apples, and cinnamon. It’s the ideal breakfast to warm you from head to toe on chilly mornings.
STEEL CUT OATS IN THE PRESSURE COOKER
Steel cut oats normally cook for upwards of a half hour on the stove, with constant stirring required...
Saturday, October 6, 2018 Food
Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!
My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!
A Favorite Pumpkin Treat
Maybe it was fate, but I discovered my love of baking around the same time that a certain coffee chain debuted pumpkin spice to the masses. The two things inevitably collided and a late love of pumpkin baked goods was born!
These days, I tend to prefer pumpkin cakes, cookies, and breads over custardy pumpkin treats (too many bad childhood memories!)...
Friday, October 5, 2018 Food
A Glasgow restaurant has launched one of the world’s unhealthiest pizzas in the form of a deep fried Mars bar calzone containing around 2,000 calories.
Described as a ‘Glaswegian twist’ on the classic Italian dish, it is served with grated almonds on top of the pizza dough, caramel sauce and a scoop of chocolate ice cream.
It is packed with Mars bar chunks and cooked in batter, and has already been dubbed by locals as the Mars-gherita Pizza.
With an estimated 1,973 calories packed into the snack – the equivalent of an adult woman’s recommended daily allowance – customers at Roman’s Pizzeria in Merchant City, Glasgow have been flocking to try it.
Trick or treat? A Glasgow restaurant has launched one of the world’s unhealthiest pizzas (pictured) in the form of a deep fried Mars bar cal...
Thursday, October 4, 2018 Food
This broccoli and cheddar quesadilla may just make a believer out of your kids—and the spicy pico de gallo keeps it interesting for adventurous kids and adults alike.
Broccoli is a stereotypical “difficult food” for kiddos, but I have to admit that my three-year old grandson actually loves broccoli and will eat it most days.
This may or may not have to do with the fact that I told him that LeBron James eats A LOT of broccoli. (I don’t know if this is true or not. Lies are fine at the dinner table, people.)
Despite the fact that I just told you lies at the dinner table are okay , I tend to not love recipes that “sneak” veggies into other things. I like my kids to know they are eating veggies and learn, instead, through constant exposure and hounding, to love them.
Monday, October 1, 2018 Food
1 Make the dill olive mayo: In a small bowl, combine the mayonnaise, dill, olives, lemon juice, and Creole seasoning. Cover and place in refrigerator until the tuna burgers are ready to be served.
2 Make the tuna mix: In a small bowl, use a fork to combine the egg and mayonnaise. Add the tuna and stir to combine. In a separate, medium bowl combine panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.
Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined.
3 Shape the patties: Use a 1/3 cup measuring cup to measure out a heaping scoop of tuna mixture and form into 6 patties.
4 Cook the patties in the oven or on the stovetop:
To make in the oven: Place a large cast iron skillet in your oven, then preheat the oven to 375°F...Read More