The Guy that Cooks | Who said real men don't cook? Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →
Lesson Two: Putting Something More in Your Loaf The Art of Handmade Bread The Bread Bible Baking with Passion In lesson one we baked the simplest bread one can bake. It was made up of just flour, salt, yeast, and water. As anyone who has ever looked at the ingredients on a store-bought loaf of bread knows, a lot of other ingredients can be found in loaves of bread. How those ingredients affect the flavor, color and behavior of your bread is the focus of lesson two. We'll also bake a loaf to compare to the simple one we made in lesson one. Sugars also carmalize in the oven, resulting in the rich brown color of crust. Notice how the bread from Lesson One, which contained no added sugars, had a very pale complexion. Recipes for sugary breads, such as holiday bread, typically call for fewer and shorter rises. Sugars (sugar, honey, molasses). Fats increase the bulk of your bread. Fats (butter, oils, milk, eggs). Whole wheat flour, rye flour, oats, rice, corn meal, mashed potatoes, and semolina flour are all common ingredients. Other .
10 strange pineapple facts – John on food Pineapples are really very strange things. It would probably be reasonably easy to write a whole book, albeit a small one, containing things that most people don’t know about the spiky topped fruit. Partially because I’m not sure that anyone would buy the book, but mostly because I just can’t be bothered, I am instead going to just keep it down to these 10 interesting (I think) facts. There are a lot of foods that affect the taste of your seminal or vaginal fluids, but pineapple is one of the strongest. Fact #1 is also the inspiration behind our very first scientific survey – which you can find here: The pineapple sex test
Make Decorative Lattice Top & Pie Edges: {How-To & Tips Here’s a lovely assortment of ideas showing how to make decorative tops for pies and tips for handling the pastry. There are also some good ideas for edgings added to the bottom of the page. I found them in my vintage recipe scrapbook and although they’re oldies, they are goodies! Make this pretty lattice by twisting 3/4-inch pastry strips and lining them up across top. Place other strips diagonally, twisting them as you weave. It’s as easy as it looks to crimp this attractive edge. Here’s something dainty that’s simple in the making. Use tip of teaspoon to make this fancy decoration. When in a rush, top a cherry pie with a spiral twist. Results will be a beautiful, golden-brown edge if protected with aluminum foil for part of baking. For uniform strips, you can make yourself a cardboard guide. Here’s an easy to to weave a top. Looking for a slick trick for weaving with even spacings? Weave the strips on a cookie sheet sprinkled generously with sugar. Fluted Edge is double. Zigzag Twister
Chocolate Chip Cookie Pie… Oh My! There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Chocolate Chip Cookie Pie1 unbaked 9-inch (4-cup volume) deep-dish pie shell*2 large eggs1/2 cup all-purpose flour1/2 cup granulated sugar1/2 cup packed brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup (6 ounces) semi-sweet chocolate morsels1 cup chopped pecansServe with ice cream (optional) Preheat oven 325 degrees F.Beat eggs in large mixer bowl on high until foamy. Recipe from Nestle Classic Recipes, 2003* If using frozen pie shell, use deep dish style and thaw completely.
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
The 100 easiest, fastest recipes. Ever 1. Chef Rowley Leigh, Cafe AnglaisPeach, tomato and basil salad Pour boiling water over six white peaches and let stand for 10 to 30 seconds, depending on the ripeness of the fruit. Refresh in cold water and skin. 2. We go mad whenever English tomatoes are in season - the kitchens are filled with so many that we could probably fill a bathtub with them. 3. Buy the best-quality fresh picked claw meat you can find. 4. I'm in love with this salad: just blanch some runner beans in salted water for three minutes, add mint leaves and cipollotto di tropea (which is like a spring onion and is from Calabria), and fresh green almonds. 5. Slice any very fresh white fish as finely as possible (I like bass), and finely slice some firm radishes and shallots. 6. Cut raw asparagus thinly at an angle up to the tip, then mix with crumbled feta cheese, cooked chilled peas and broad beans, watercress leaves and a white wine and olive oil vinaigrette. 7. 8. 9. 10. 11. 12. Sauté onions in olive oil. 13. 14.
The 30 Healthiest Foods By Liz Welch and Lindsay Funston To adopt healthy eating strategies, start by incorporating these foods into your diet. Super Foods Real Simple asked the country’s top dietitians and nutritionists to tell us which superpowered ingredients we should be incorporating into our diets regularly. Here are their combined picks, plus some simple and delicious preparation suggestions. (For more of their advice, see The No-Diet Diet: Your New Healthy-Eating Plan.) Mushrooms Meaty and filling, as a stand-in for beef they can slash up to 400 calories from a meal. Try this: Sauté sliced mushrooms and shallots until tender. Barley Another high-fiber cholesterol fighter. Try this: Add sautéed mushrooms and sherry vinegar to cooked barley.
Nutella Cheesecake Squares Ingredients: crust: 1/2 cup old-fashioned rolled oats 1/4 cup flour 1/4 cup cocoa 1/4 cup dark brown sugar 1/4 cup butter, melted 1/8 teaspoon salt filling: 16 oz cream cheese, at room temperature 1/4 cup Nutella 1/2 cup sugar 2 tablespoons flour 2 large eggs,at room temperature Directions: Preheat oven to 350. Grease or spray with baking spray an 8x8 inch pan. In a small bowl, add the butter, sugar, flour, cocoa, oats and salt, mix thoroughly with a fork. Meanwhile, cream together the cream cheese and sugar. My thoughts: I don't tend to join in on most of the group food blogging events that seem so popular right now but I love Nutella and just couldn't resist. I had originally came up with the recipe a couple of months ago only to find that I was totally out of Nutella and that I hadn't yet replaced the 8x8 inch pan I had dropped.
20 Tips to Waste Less Food Photo by Adam Scheuermann My first attempt at reusing leftovers was in college. I made “grain casserole” using all the leftovers I could find: rice a roni, pasta, rice, and stovetop stuffing. Some things shouldn’t be saved. Doug’s granny was gifted at making the most of leftovers. When she was young she worked picking cotton. Saving food has become somewhat of a lost art due to abundance and convenience, but it’s essential to save money on groceries. Use the Freezer 1. 2. 3. 4. 5. Make the Most of Older Food 6. 7. 8. 9. 10. Save the Smaller Things 11. 12. 13. 14. Prevention is Best 15. 16. 17. 18. 19. 20. What are your tips to make the most of your groceries and leftover food? July is No Spend Month, and our family is spending less than $250 for all food, gas, and personal expenses for the entire month.
Chinese Salt and Pepper Tofu Restaurant Style This vegan salt and pepper tofu recipe is a great dish to entertain with. I either serve it as an appetizer with tooth picks, or I serve it as an entree with some brown rice. All the components of this recipe can be made ahead and put together just before serving. This is a truly fancy, delicious, vegan, Chinese dish and it tastes like something you’d get at a restaurant. To clean leeks, soak sliced leeks in water for a few minutes. There are a few recipes online for salt and pepper tofu, like this Chinese salt and pepper tofu on the post punk kitchen forum, this salt and pepper tofu with five spice or this simple salt and pepper tofu from Rachael Ray magazine. Once you fry the tofu, toss it in sauteed leeks, celery, ginger, garlic and green pepper. For a quick appetizer, skip the sauteeing just served the fried tofu with chili sauce like below. Notes: - you can use this same method and recipe with button mushrooms, parboiled cubed potato, baby corn or paneer. Pat dry the drained tofu.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf