Stir-Fry: A Complete How-To - Womansday.com
When we're in a rush, or down to end-of-the-week groceries, stir-fries can be a lifesaver. A few veggies here, some leftover meat there (enter instant rice) and voilà--a spontaneous, creative, great-tasting supper. And though boundaries remain relatively undefined when it comes to stir-fry, the WD kitchenistas do have some general guidelines and recommendations for your next frying fling. With our fool-proof ingredient and sauce options, it'll be a snap to mix and match your way to a delicious, steaming dinner tonight! Get Saucy! Choose from 4 sauces that give you a world of flavor: Thai-CoconutWhisk a 14-oz can light coconut milk, 2 Tbsp brown sugar, 1 Tbsp green curry paste, 1⁄4 cup chopped cilantro or mint and 1⁄4 tsp salt in small bowl until blended. Sweet & SourStir 1⁄2 cup apricot preserves, 1⁄4 cup ketchup, 2 Tbsp cider vinegar and 1 tsp minced garlic in small bowl until blended. Five-Step Instructional 1. 2. 3. 4. 5. Suggested Ingredients Additional ideas and recipes: Pork Stir-Fry
How to make handmade udon noodles—it’s easier than you might think!
I am in love with this udon noodle bowl I got from the company Flavour Design Studio. Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the grooves and holes cut out for your chopsticks to sit in so they don’t roll away from you! I decided that I needed to make some homemade udon noodles to properly break in the bowl. It would have been a shame to eat store bought noodles out of such a gorgeous handmade vessel! My favorite bowl of udon was nabeyaki udon—udon noodles in a flavorful broth made from dashi and chicken stock, and filled with lots of vegetables, poached chicken, tempura shrimp, and a poached egg. For my handmade noodles, I decided to make Kake Udon—udon served in a broth, made from dashi, soy sauce, and mirin, and topped with sliced scallions. Take it from me, homemade udon makes for a very happy family! Making udon noodles is a simple process. Then you begin to knead the dough by hand. and folding it. 1.
Creamy Macaroni and Cheese
A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in. Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had. Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. The secret to this mac and cheese is in the farmhouse cheese that goes into the sauce. While the pasta cooks, get ready for the sauce by shredding the cheese. Once the noodles are ready and drained, melt two tablespoons of butter over medium-high heat and then whisk in flour and cook for a minute. Stir in the Dijon, black pepper and a pinch of salt and stir in the sautéed shallots. Kerrygold did not compensate me for this post. Copyright © Food for My Family.
makes » recipe: lemon meringue cupcakes
Amazing idea last week: lemon meringue cupcakes. I could make a lemony cake part, then bake a meringue right on top! No need to frost, super easy recipe! And to boot, these are 165 calories apiece. While the above does appear to be what I described, it is not. There are a few “specialty” tools required for this recipe. Start with the curd so it has time to chill while all that other stuff is going on. This isn’t a bad time to go over how to zest a lemon. Also, isn’t that lemon HUGE? Speaking of lemons, for both the curd and the batter, I recommend straining your fresh lemon juice. The batter has this subtle speckle of lemon rind yellow. While that’s in the oven, we make our way to the third part: meringue. Now we need a way for the meringues will fit the cupcakes. Then I spoon the meringue onto each dot and smooth it out to the circumference of the paper circle, then around in a spiral to make that nice swirly peak. And now that everything’s all squared away and set, let’s assemble!
Vampire Cookies
Every year I see lots of Halloween cupcakes and cakes that are rather boring in their decorations. They may have faces of ghosts or vampires painted on top with colored icing, but that really doesn’t do much to set them apart from non-holiday cupcakes. Halloween is one of my favorite holidays and I think it’s fun to go over-the-top where ever possible and really take decorations as far as they can go. I did this last Halloween by creating Vampire Cupcakes – cupcakes filled with a blood-red cherry pie filling that “bled” when you bit into them. This year, I wanted to start a little collection of vampire Halloween goodies and opted to try my hand at making vampire cookies. Like the cupcakes, I wanted the cookies to be a pale white color and filled with something bright red. I made the bite marks by poking two holes in the dough with a toothpick before baking. The cookies have a light vanilla and butter flavor to them, and are the perfect color to really set off the red of the filling.
Beautiful land art
Landscapes Walter Mason is a German artist specializing in the creation of land art. By intervening in nature, he creates some beautiful compositions. Share
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce:
Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper. Stuff each shell with some of the cheese and place them in your prepared dish. In a small sauce pan, melt three tablespoons of butter and add some finely minced garlic. Whisk until the garlic softens and is fragrant but not brown. Then pour in the champagne… Ingredients:
Bang Bang Shrimp
Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing. Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: ½ cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions Combine all ingredients for the sauce in a small bowl; cover and set aside.
