Open-Face Brie, Apple, and Arugula Sandwiches This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. Position a rack 6 inches from the broiler and heat the broiler to high. Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes. Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Serving Suggestions Serve with the deeply flavored Cream of Celery and Celery Root Soup. nutrition information (per serving): Calories (kcal): 380; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 17; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 0.5; Sodium (mg): 1300; Cholesterol (mg): 55; Fiber (g): 3; Photo: Scott Phillips
Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. Leave a Comment
avec Quick Recipes & Easy Recipe Ideas - Tablespoon Niçoise Tuna Melts Position a rack 4 inches from the broiler element and heat the broiler on high. In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper. Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute. Serving Suggestions Serve with Roasted Fingerling Potato Crisps on the side. nutrition information (per serving): Calories (kcal): 470; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 10; Protein (g): 40; Monounsaturated Fat (g): 8; Carbohydrates (g): 23; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1660; Cholesterol (mg): 95; Fiber (g): 3; Photo: Scott Phillips
French Toast With Lavender and Grapefruit | Apartment Therapy The Kitchn Staring into a bouquet of sweet-scented lavender and a pile of ripe grapefruits on the kitchen table, my mind wandered to all the ways one might combine these two gifts grown by friends. I settled on an experiment with French toast stuffed with lavender-mascarpone cream, fried until golden, and served with a burst of grapefruit-ginger compote. After a cautious first bite – would this marriage of flavors succeed? French Toast With Lavender and Grapefruit serves 2 Grapefruit compote2 tablespoons water2 tablespoons honey2 tablespoons sugar1/2-inch piece ginger root, peeled and smashed2 grapefruits (about 10 ounces each) French toast1/2 cup (4 ounces) mascarpone cheese1/2 teaspoon dried lavender buds (plus more for garnish, if desired)8 2 1/2 x 4 1/2-inch slices French bread, each about 1/4 inch thick2 large eggs1/2 cup half and half2 tablespoons unsalted butter To make grapefruit compote Segment the grapefruit and place segments in a bowl. Let stand for at least 30 minutes. To make French toast
Table Fifty-Two Restaurant Chicago Chef Art Smith Rice Custard Pudding 1/2 cup rice 1 1/2 cups boiling water 2 eggs 1/2 cup sugar 1 tablespoon dark rum (optional) 1/2 tsp. salt 1/4 tsp. nutmeg 2 cups milk 1/4 cup golden raisins Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used). Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water. Cover and cook gently over low heat until all the water has been absorbed and rice is tender. In a medium large bowl, beat eggs using a fork. Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot. Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot. Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
Meet the Piña-Vocado! Avocado Smoothie You already love avocado in your salads, sandwiches, dips and maybe even raw puddings - well how about in your smoothies? No? Yes? Oh yes.. I was hungry. I looked on the counter to see a beautiful, ripe, plump avocado staring back at me. the Berry-cado.. Healthy avocados are rich in omega fatty acids and a perfect addition to a healthy vegan diet. Actually, when I first because vegetarian/veganish in early college I was quite shocked when I received the results of a blood test. A few months later when I took the test again my HDL had raised significantly! Read more about my Healthy Fats/Fat-Phobia - personal story here. So if you love guac, avocado salads and sandwiches - now try avocado smoothies! A berry-infused variation of this recipe (shown at top) is the Berry-Cado Smoothie. And here is the Piña-Vocado recipe.. Piña-Vocadovegan, serves two garnish: avocado slices Blend.