Using just three ingredients of ultra high quality, you’ve got a stunner of a dessert that’s simple and sumptuous. This recipe is also gluten-free and vegetarian.
Visit A Couple Cook's for the full recipe.
WHAT YOU NEED
1 large green apple
1 tablespoon maple syrup
½ cup water
¼ cup raw cashews
3 cups spinach
10 ice cubes
1 tablespoon fresh squeezed lemon juice
WHAT TO DO
Core the apple and cut it into chunks, leaving the skin on.
Place all ingredients a blender and blend. Add the lemon juice and blend for a few seconds again. Taste, and add a touch more maple syrup and/or lemon juice as desired. Serve immediately, or refrigerate for up to 1 day.
Visit A Couple Cooks for more delicious treats!
What you'll need:
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems
¼ cup toasted pine nuts
lemon wedges, for serving
For further instructions on this vegetarian dish, visit Love & Lemons here.
"The key to a gorgeous, relaxed, and welcoming holiday table is to utilize celebratory decor that is naturally beautiful and unique. Handmade dinnerware and serveware, gleaming handblown glassware, and soft rumpled linens feel luxurious but not stuffy. A tumble of seasonal fruit, winding foliage, and a touch of something sparkly adds warmth and interest."
Get recommendations on center pieces, glassware, serveware, and flatware for this holiday season at Food52!
"But, as with all dessert dilemmas, there is a sweet solution. Enter: the naked cake. These cakes have been all the rage for good reason—they’re easy to make and don’t require full frosting or any complicated decorations. Plus, less frosting makes for less of a sugar bomb, something I’m often grateful for come holiday time, when it’s normal to eat sugar from breakfast through bedtime. My favorite combo is a simple cake, like my sour cream sponge cake (I multiplied the recipe x2 and baked it in two 9 inch cake pans), paired with an easy frosting, like American buttercream (I doubled this one, too). A few keys for the perfect “naked” cake..."
Let Food52 show you the best ways to host for the holidays with 5 easy tips to follow with some awesome drink and appetizer recipes!
Here is a quick side dish for your Thanksgiving table:
Serves 4-6 people: What you'll need:
1 bunch broccoli rabe, trimmed of woody ends
2 medium sweet potatoes, scrubbed and roughly cut into 1/2- to 3/4-inch cubes
2 tablespoons olive oil, divided
Salt, for seasoning
1 teaspoon smoked paprika
1 lemon, halved
1 small bunch scallions, light and green parts thinly sliced
1 1/2 cups long-grain brown rice, tossed with 1 teaspoon olive oil
3 cups free-range chicken broth
1/2 cup hazelnuts
Freshly ground black pepper
1/2 cup roughly chopped parsley
1/4 cup finely grated pecorino (or more, to taste)
For further instructions, visit the full post with author notes and cooking instructions visit Food52.
¼ cup olive oil, plus additional for basting
¼ cup Worcestershire
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1-2 tablespoons garlic, minced
Fresh ground peppercorn, to taste
2 pounds tri-tip, trimmed and cubed
1-2 red onions, chopped
2 large bell peppers, chopped
Several white button mushrooms, rinsed and stems removed
4 cobs of corn, each chopped into 6 rounds
Kosher salt and fresh ground peppercorn, to taste
Fresh parsley and green onion, chopped, to garnish
6-8 12-18" bamboo skemphasized textewers, soaked in water for 30 minutes before grilling
- Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolved. Let the sauce cool entirely.
- Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight
- Remove marinated beef from refrigerator, discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.
- Load individual skewers with marinated steak and prepared vegetables.
- Place skewers over the hottest grill grates, searing the kabobs with grill lid open, turning the skewers a quarter turn every 2-3 minutes, until internal temperature of the steak reaches 140F.
- Remove skewers from grill and place under tin foil tent for 5 minutes.
- To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.
To read the rest of the article, visit A Bachelor and His Grill here.
*2 ounces 100% agave silver tequila
1 ounce lemon juice
5 fresh sage leaves
1 teaspoon maple syrup
Dash of orange bitters
Dried sage leaves
Muddle the blackberries and sage together in a cocktail shaker until broken down and fragrant.
Pour in the tequila, lemon juice, bitters, and maple syrup. Give it a good shake and pour over either a cube of dry ice (if using) or regular ice if using the dried sage leaf. If using the dried sage light the tip on fire right before serving.
View the full article by Wicked Spatula here.
If you're feeling creative this Halloween or Thanksgiving, surprise your guests with this Salted Caramel Apple Snickers Cake by Half Baked Harvest. Visit Half Baked Harvest for full step-by-step directions and ingredients.
"Now that the weather is cooling off, this is our kind of weeknight recipe. It’s quick to toss together, which is the beauty of pasta, but is also so yummy, satisfying, and very flexible. For example, if you don’t have tarragon and chives, rosemary and/or sage would be delicious… sub in gluten-free pasta if you want to, and there’s a vegan option (below) to use cashew cream instead of regular cream. Of course if you’re not vegan, top this with fresh Parmigiano-Reggiano because this recipe is inspired by Parma after all!
Find the full article and recipe by Love and Lemons here.
"Let’s say that—in, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these would be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese...."
Find the rest of the article by visiting Food52 and get started on your 15 minute, one pot mac and cheese!
"Quesadillas have had a recent uptick in our household thanks to a high-energy toddler. It’s one of my go-to lunches when were hanging out at home primarily because I can put almost anything in a quesadilla and as long as there’s a dip like salsa or hummus, my son will eat it. This pinto bean quesadilla uses the spiced zucchini component I shared a few days ago. The pinto adds the bulk while the zucchini adds the flavor. Best of all, if you make the zucchini ahead of time, these quesadillas only take about 15 minutes to make (which when you’re chasing a toddler is a major win.)"
To find the ingredients and find more recipes, visit Naturally Ella.
"Where’s the place you escape to in your mind when life gets overwhelming? For me, it’s Greece. I imagine a view like this, below. It’s a photo we took on our trip to Santorini three years ago, when we were trying to escape something overwhelming. It’s a long story (here’s the long version), but the short of it is that we were trying to start a family and it wasn’t working. Well-meaning friends and strangers would put in their two cents, like “Just relax! It happens when you’re relaxed and not thinking about it“. So after thinking about it for too long, we decided a trip to Europe would surely make the magic happen..."
Read the rest of A Couple Cook's post and find the recipe to make your own greek nachos here!
Meet the next edition of my giant salad challenge! This “Mexican” green salad recipe is quite possibly the prettiest salad I’ve ever had the chance to photograph, too. Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.
The idea behind the salad challenge is that I’m challenging you (and myself) to make an enormous green salad and some homemade dressing to go with it. If you store the salad and dressing separately in the refrigerator, you’ll have salad to last you all week long. I find that I eat a lot more greens and veggies this way, and I’m more likely to grab salad as a snack than a regrettable handful of chips....
Read the rest of the article and find directions by visiting Food52!
Simple, filling, and delicious!
Try this refried bean taco recipe from A Couple Cooks!
Fresh herbs are our number 1 tip for delicious, fresh and healthy food. Why? They add extraordinary flavor without adding calories. While you might not have a yard with garden space for herbs, all you need is a sunny front step, porch, or ledge for growing herbs.
Herbs are on our mind, as this past weekend we were in Portland teaching herb planting demos (which was such fun, HI! to all of you who stopped by). It’s also a subject on our latest podcast, which features 17-year-old visionary Katie of Katie’s Krops, whose life mission is to end hunger by encouraging youth to grow gardens. (Amazing!).....Read more and learn how to grow your own by visiting A Couple Cooks!
A few items of note about this Southwestern bowl recipe:
It files under healthy dinner ideas and vegan recipes; it’s a main dish that’s filling and uses colorful seasonal produce. We used tomatoes and corn from our local farmer’s market. Sweet potatoes were part of the inspiration Southwestern bowl. Though they aren’t exactly summer produce, we like that they’re filling and add a contrasting sweetness. You can omit the sweet potato if you prefer. We added spiced rice to make the bowl more filling. If you use short grain white rice, it takes only about 15 minutes to make while the veggies are roasting. We used canned mild green chiles instead of hatch chiles in the vinaigrette, since they’re more easily accessible in Indiana.
Find the rest of the recipe by visiting A Couple Cooks!
"I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required.
This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this simple combination. This skillet is straight forward but it’s really made with a heavy hand of homemade salsa (seriously, this stuff is the best.) Make this egg skillet for breakfast or lunch- you won’t be disappointed."
To learn how to make your own skillet, visit Erin Alderson's recipe at Naturally Ella.
Many of the first recorded wines were rosé. These lighter libations were watered-down field blends of both white and red grapes. In ancient Greece, it was considered civilized to dilute wine, but these early examples were a far cry from the rosés of today. Instead, they were slightly off-dry and tannic from contact with the grape skins, seeds, and stems....
The context: she’s at university studying nutrition science and is passionate about stopping the spread of misinformation by debunking health myths. Health crazes can now spread like wildfire on the internet, from juice cleanses so protein powders to collagen. (She debunks the latter on the podcast.) Her philosophy: sensible, balanced diet of real, whole foods. It’s not a sexy message. It’s not click-bait worthy. But after all of her schooling, real, whole foods win out as the most sensible foods on the planet.
It’s funny how as humans, we gravitate towards a sort of “magic pill” philosophy to health. If we could just figure out the secret, our lives would be glowing, happy, and healthy. So it makes sense that when a health craze comes out, people are quick to jump on the bandwagon. We’ve been doing it for centuries. What Izy’s all about is informed decisions, doing your research, and then taking a balanced approach to everyday cooking.
To read more and make your very own vegetarian spinach meatballs, check out A Couple Cooks.
"I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. Then, I tossed those perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.
I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid."
To read more and to get ingredients, visit Cookie and Kate.
"I’m currently traveling through Ireland (eating all the breads and drinking all the malted beverages, obvi), but right before I left home, the garden was overflowing with berries. All my gooseberries, raspberries, and black, red, and white currants got ripe at exactly the same time this year, and I knew that before I hit the road I had to put them to use in something sweet and cool and summery. So, I decided to make a berry version of one of my favorite warm-weather desserts of all time, tiramisu. I have a regular version of tiramisu in the recipe archives with ladyfinger cookies, but I wasn’t able to find ladyfingers at any local markets around here this time around, so I used nilla wafer cookies instead and it came out just as tasty!..."
To read more, visit Adventures in Cooking for more information and videos to make your very own Berry Tiramisu!
"The essentials of the dish include thinly sliced beef, red onion, scallions, watercress, and a soy-based sauce. “Shaking” refers to how you move the skillet in order to cook the meat, which at The Slanted Door is cubes of filet mignon. The vegetables play a supporting role, and the flavorful sauce at the end is mounted with butter, which thickens it. It evokes the taste of the rich, red wine reductions that pool around steakhouse filets." Try it out here, at Food52!
Cook noodles according to package directions. Drain well.
In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.
Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.
For more info check out Better Homes and Gardens.
Add something sweet to your holiday table this year with Alexandra's Kitchen's sweet potato fry recipe!
Still need some dessert ideas for the holidays and feeling like trying something new?? Take a look at this recipe from The Wine Spectator!
The 24th is coming up soon! Get a head start by practicing this recipe from The Food Network for your family get together.
Need some ideas for this holiday season? Show off your baking skills with this recipe from Food52!
We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and discreet. We discovered three tips: add the white pepper to taste -- unless you love white pepper, you might want to start with a teaspoon. Once the potatoes are mixed with the eggs and flour, they will continue to weep liquid, so squeeze them out as you shape them, and make sure you also fluff up the strands after squeezing or the pancake will be too dense. Lastly, if you don't have pastry flour, substitute 1 tablespoons all-purpose flour plus 1 tablespoons cake flour. - A&M
See how to make it yourself here: Food52
If you love wine and need gift ideas, here ya go!!
See more here!
Sick of the same old pumpkin pie? Try this spin on a pumpkin pie recipe by Food52!
Get ready for Halloween with this tasty snickerdoodle recipe from the Cooking Channel!
Try this easy to make spaghetti and meatball recipe by Food52!
Fall brings many great things: pumpkin lattes, cool weather, and even this apple cake!
Try this recipe out from Food52 and get it perfected for your thanksgiving dinner.
Need a treat to go with your coffee in the morning? Try this pumpkin bread recipe, perfect for fall by Cookie+Kate!
Snuggle up in fall with this amazing turkey chili. Follow along with Food52 and try it yourself!
Take the classic chili fries we all know and change it up! Here is a quick and easy recipe for vegan chili fries by, Food 52!
Try this watermelon poke bowl by Love and Lemons. So refreshing for these last few days of summer!
When it's a little to hot out to cook with the oven, try these no bake enchiladas by Love & Lemons!
Zucchini noodles may be the darling of the food scene right now, but don't stop there with your spiralizing. Ribbons of carrots are tossed with broccoli, mushrooms, peppers, and a spicy Thai peanut sauce for a satisfying, wholesome, and easy dinner that comes from—of all places—the Swanson chicken broth recipe archives. (less) —Posie Harwood
Learn how to make it here at Food52
Try this out when you need something quick, easy, and delicious!
Follow the recipe here!
"Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste buds tingling. Courtesy of Gimme Some Oven."
"According to my Instagram feed, you all celebrated this past holiday weekend either by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless."
Try this summer salad by Love & Lemons
Take the grill out this summer and see how to make these fish tacos in 3 minutes!
Check out this recipe from My New Roots! Looks great :)
Grilling apples??? I'll try it
Check out Cookie + Kate for some summer recipes!
Make this 5-step shrimp and avocado stir-fry here by The Food Network and let us know what you think!
Avocados serve the body in many ways. Take a look at this article by the Health and Fitness Shop and see for yourself all the benefits avocados provide!
Definitely going to be trying this rice bowl soon!
Take a look on how to make it yourself here:
http://www.acouplecooks.com/mediterranean-rice-bowl/A Couple Cooks
Eat green this St. Patrick's day by taking a look at this spin on a caesar salad! Give it a shot!
Read more at Oh She Glows
It's still blueberry season! Go pick some up at your local farmer's market and try this recipe out!
Forget about having dishes pile up on you after you've cooked! Give this one pot vegetable penne pasta a go and see what you think!!
Make it here at Love & Lemons.
Here's a nice easy recipe that's vegetarian friendly by Food52!
"My Favorite Vegan Pizza," by Dana A food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.
Prep time 20 mins
Cook time 20 mins
Total time 40 mins
The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sautéed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying.
Author: Minimalist Baker
Recipe type: Pizza
Cuisine: Vegan, Italian
- 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
- 1/2 cup each Red, Green and Orange bell pepper
- loosely chopped 1/3 cup red onion
- chopped 1 cup button mushrooms
- chopped 1/2 tsp each dried or fresh basil
- oregano and garlic powder 1/4 tsp sea salt
- 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
- Sea salt to taste (~1/4 tsp)
- 1/2 cup vegan parmesan cheese
- Red pepper flake + dried oregano
- Preheat oven to 425 degrees F and position a rack in the middle of the oven.
- Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
- Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
- Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
- Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
- Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
- Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through. Bake for 17-20 minutes or until crisp and golden brown.
- Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.
Nutrition Information Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59g Sugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g
Original Source: http://minimalistbaker.com/my-favorite-vegan-pizza/
10-12 lbs. whole brisket 1/3 cup kosher salt 1/3 cup cracked black pepper (not finely ground)
- Trim excess fat from brisket, leaving 1/8-¼ inch fat cap.
- To make rub, mix salt and pepper in small container. Sprinkle over meat surface; pat down. Let seasoned brisket sit uncovered at room temperature about 1 hour.
- Heat smoker to 210ºF. Place brisket in smoker once smoke is thin and white. Maintain smoker at 210ºF.
- Smoke meat for approximately 12 hours until fork tender.
- Remove from heat; rest meat for 1 hour. Slice cooked meat against grain.
Credit: Recipe courtesy of the American Lamb Board The National Culinary Review, May 2016
1 (1-1¼ lb.) American lamb top round ½ cup prepared balsamic dressing 1 t. Dijon-style mustard ½ t. coarse ground pepper 24 medium portobello mushrooms, stems removed ¼ cup + 2 T. olive oil, divided ¼ cup balsamic vinegar 1 large red onion, thinly sliced 48 thin roasted red bell pepper strips, 2 inches long 24 petite rolls, sliced 24 frill picks
Trim all visible fat off lamb. Place in plastic bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal, rotate meat to coat. Refrigerate at least 4 hours to marinate. Remove lamb from marinade (discard marinade). Place lamb on roasting rack in pan. Roast in 325°F oven 50-60 minutes or until desired degree of doneness. Remove from oven; cover, let stand 10 minutes. Thinly slice. Cover; refrigerate.
Place mushrooms on baking sheet. In small bowl, whisk together ¼ cup olive oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375°F oven 15 minutes. Remove; cool.
In large skillet, heat remaining 2 T. olive oil over medium-high heat. Add onion made into rings; saute 6-8 minutes until lightly browned. Cool; set aside.
Place 1 mushroom on base of roll; add 2 bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick.
24 (appetizer) servings
Orange Serrano Salsa: 3 tomatoes, cored, chopped ½ yellow onion, peeled 2 serrano chilies, peeled, seeded 1 garlic glove, peeled ¼ bunch fresh cilantro leafs 2 oranges, halved, juiced 1 lime, zest only Salt and pepper to taste
Slaw: ¼ head napa cabbage, cored, shredded 1 carrot, peeled, turned into ¹/8-inch strings 1 lime, juice only Pinch ground coriander Salt and pepper to taste
Duck: 1 t. whole cumin ½ t. whole coriander ¼ t. chili powder ½ t. whole black peppercorns 1 poblano, roasted, peeled, seeded, ¼ inch diced ½ red onion, peeled, halved, grilled, ¼ inch diced ½ red pepper, seeded, ¼ inch diced 1 clove garlic, peeled, minced 1 t. duck fat 4 duck thighs, confit, meat only 12 4-inch flour tortillas, for service 3 red radishes, shaved, for service
Orange Serrano Salsa: 1. Evenly char tomatoes, onion and chilies. (Excess charring adds bitterness and black flakes to salsa.) 2. Place tomatoes, onions, chilies, garlic and cilantro into blender. Puree until combined, leaving some texture. Stir in orange juice and lime zest. Season with salt and pepper. Cover; chill.
Slaw: 1. Place cabbage shreds in mixing bowl. 2. Rough chop carrot strings. Add to cabbage. Add lime juice. Season with coriander, salt and pepper to taste. Cover; chill.
Duck: 1. Over low flame, toast cumin, coriander, chili powder and peppercorns in non-stick pan until fragrant (about 45-60 seconds). Remove from heat, cool and grind. 2. In hot saute pan, saute poblano pepper, red onion, red pepper and garlic in duck fat until onion and garlic soften. 3. Add ground spices to incorporate. Add duck confit; toss just to heat through and incorporate. Add more duck fat as needed. Set aside.
To Assemble: 1. Heat flour tortillas on griddle or warm saute pan until soft. 2. Place about 2 ounces of warm duck confit in center of tortilla. 3. Artfully garnish each tortilla with 2 or 3 slices of shaved red radish. 4. Place ½ cup of slaw to one end of rectangle plate. 5. Shingle tacos along length of plate. 6. Portion 2 ounces of orange serrano salsa into ramekin. Place on plate opposite slaw. 7. Garnish top of slaw with fresh cilantro leafs.
What you'll need:
2 small spaghetti squash
extra virgin olive oil
salt and pepper
1/2 a yellow onion, chopped
3 cloves garlic, sliced thin
8-10 oz baby spinach or kale
8 oz./ 1 cup ricotta
1 tsp. dried Italian herbs (or dried oregano or fennel seeds if that's what you have)
4 oz. / 1/2 cup shredded mozzarella, plus more for topping
1/3 cup parmesan, divided
juice of half a lemon
2 cups homemade or your favorite store-bought marinara
fresh parsley, for garnish
For full directions, visit Sprouted Kitchen!
The James Beard Foundation celebrated it's 30th anniversary this past year and created a video series. This series is titled "30 Years in 30 Days" and is an exclusive 30-episode digital series featuring noteworthy chefs and culinary icons who help to tell the story of the James Beard Foundation.
Watch this video from James Beard Foundation featuring Rick Bayless.
Have no fear, your last minute Valentine's Day dinner ideas are here! This article from Martha Stewart has several great dinner and gift ideas that you can pull together at the last minute. Your sweetheart will love a romantic home cooked meal, especially when it involves breakfast for dinner!
Did you know that the Sloppy Joe became popular in the 1980's? Check out this article from The Kitchn to see all the foods that made the 80's great...or not so great.
Every Thursday we like to remember culinary icons, big moments in the industry, or all the past food trends that we secretly loved (or hated). Every 90's kid was fully equipped with many of these snacks posted by Buzzfeed. How many of these snacks were regulars in your household? We miss you, Dunkaroos!
Spring has sprung and we're busy gathering the latest and greatest spring recipes! Peas are the star of the plate this spring and they pair perfectly with this pork shoulder recipe from Food and Wine. This recipe will definitely steal the show at your next spring gathering. Perfect for Easter weekend!
Happy Earth Day 2018!
While we typically celebrate Earth Day by planting a tree, spending time in nature, or cleaning up local parks, there are plenty of things that we can do every single day to make a bigger impact.
Sustainability and the food industry actually go hand in hand. They should definitely be best friends.
According to FAO, approximately one-third of the food produced in the world for human consumption every year gets lost or wasted. This is roughly 1.3 billion tons of food.
Plastic is another byproduct of the food industry that has been making detrimental effects on the environment. According to National Geographic, 8 million tons of plastic are deposited into the ocean every year, killing over 100 million sea creatures. You can help by selecting reusable products and recycling the plastic that you do use.
Food waste and plastic waste from food products is without a doubt a global problem but here are five small things that we can all do to combat this waste.
- Stop Overbuying Food. We've all been here, looking at that bag of rotten spinach. Sitting down to plan your meals once a week can help you in many ways. This will help determine how much food you need to buy (creating less waste) and help you stick to a grocery budget (saving you money).
- Shop Local and Seasonal. Buying from local farmers helps to support our local economy and your food has less of a carbon footprint since it does need to travel far to your table.
- Eat Appropriate Portions. Ordering more food than you can eat often leads to big amounts of food waste if you're not taking leftovers to go. But also, how many times have you thrown out those leftovers? Plus, monitoring your portion sizes is better for overall health and can help prevent unwanted weight gain. For more information on portion sizes and nutrition needs, visit https://www.choosemyplate.gov
- Use Reusable Bags. Plastic bags are a large contributor to waste. The average American family uses 1500 plastic bags a year and less than 1% of all plastic bags are actually returned for recycling according to WasteManagement. Buying reusable bags is a great way to eliminate plastic bag waste entirely.
- Say No to Straws. Every single year 175 billion straws end up in our landfills and oceans, which endangers the lives of wildlife and pollutes our planet. By going straw-less, you help contribute to a cleaner, safer earth. To learn more about living without straws, visit https://thelastplasticstraw.org
Seared bison loin laid across deep purple mashed potatoes and carrot-ginger puree…yes, please!
Beautiful creations like this are being made by the inmates at the Lakeland Correctional Facility in Coldwater. Lakeland’s Food Technology program is one of eleven around the state that teaches inmates everything they need to know about the food industry.
This program is helping to prepare inmates to develop much-needed work skills for when they re-enter the job force at the time of their release.
Read more about this amazing program over at the Detroit Free Press.
Frikadeller is a classic Danish dish, up there with the likes of aebleskivers and smørrebrød (Denmark’s famous open-faced sandwiches). Danes typically serve frikadeller hot with potatoes and braised red cabbage. Leftovers can be eaten cold and sliced on top of buttered pieces of rich, dark rye bread. While the Danish version is the most popular, varieties of these fried meatball-patties can be found across the globe — from the German frikadellen to the South African frikkadel.
Classic frikadeller contain veal or pork (or a combination of both); common variations include beef or fish. For this recipe, turkey features as the main protein — a lighter, healthier alternative to red meat and a cheaper option than seafood. Egg and panko breadcrumbs hold the meat together while frying, whole milk adds a bit of fat to the lean turkey, and a pinch of ground cloves adds a depth of flavor that sets these apart from the average stovetop meatball. Though they may take a bit of time and effort, the browned, buttery crust that comes from searing them in a hot skillet makes it all worth it. Turkey Frikadeller (Danish Meatballs) Course Snack Cuisine Danish Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutesstrong text
1.5 lbs ground turkey
1 onion grated or minced fine
1/2 cup panko breadcrumbs
1 egg + 1 egg yolk
⅓ cup whole milk
½ tsp salt
¼ tsp pepper
¼ tsp ground cloves
Butter and/or oil for frying
Grate or mince the onion.
Place all of the ingredients except the butter/oil in a large bowl.
Mix thoroughly, using a spoon or your hands, for three to five minutes until completely combined into a smooth batter. You can also use a stand mixer on medium speed for about one minute.
Cover the bowl containing the meat mixture with plastic wrap and place it in the refrigerator for about 20 minutes.
Heat butter and/or oil in a large skillet over medium heat. Use enough to cover the bottom of the skillet.
Drop large spoonfuls of the turkey mixture into the preheated skillet. Flatten slightly with the back of a spoon and let cook for 8-10 minutes, until dark brown on one side.
Flip the frikadeller using a spatula and cook for another 8-10 minutes on the other side, or until cooked through. Add butter as needed.
Scoop the frikadeller out of the skillet with a spatula and serve. You may drain them on a paper towel prior to serving if you prefer.
For further details, please see: https://www.jenreviews.com/turkey-frikadeller-danish-meatballs/
Credit: Gerald Ford, CMC, Ford Plantation National Culinary Review, July 2019
Ingredients 2 Eggs 40 g Powdered Mustard 100 g Cajun Spice 1 Gal. Buttermilk 50 g Oldbay 20 g Onion Powder 20 g Garlic Powder 15 g Black Pepper 50 g Salt
Instructions 1. Combine Dry Ingredients 2. Add Buttermilk
Yield 1 Gallon (16 birds)
French Apple Tart (Tarte normande)
Choose a full-flavored baking apple, and one that won't fall apart once baked. A trip to the apple stand at your farmers' market would be a good place to get advice about a local variety that's good for baking. You want one that's full-flavored, and to my taste, on the tart side. (If you like sweet apples, you could certainly use those.) I offered up a few varieties that are widely available in the post.To dial down the richness, you can swap out half-and-half for the cream in the recipe. Calvados is apple brandy from Normandy. You can substitute another apple brandy. If they're not available, you can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the taste will be different.
For the tart dough
6 tablespoons (3 ounces, 85g) unsalted butter, cubed, at room temperature
1/4 cup (50g) sugar
1 large egg yolk
1 cup (140g) flour
1/8 teaspoon salt
For the filling
4 medium apples, (see headnote), about 1 1/2 pounds, 700g
2 large eggs
1/2 cup (100g) granulated sugar, plus 2 tablespoons granulated or raw cane sugar, for finishing the tart
3/4 teaspoon vanilla extract
pinch of salt
1 cup (250ml) heavy cream (or half-and-half)
2 1/2 tablespoons calvados
1. Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute. (But do not whip.) Add the egg yolk and mix on low speed for 30 seconds. Mix in the flour and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't overmix it. (I often stop the mixer before the dough is done and mix it by hand, to avoid overmixing.)
2. Shape the dough into a disk and place in the center of a 9-inch (23cm) removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.
3. To bake the tart, preheat the oven to 350ºF (180ºC). Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.
4. In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.
5. Pour the filling over the apples in the tart dough. Sprinkle the top with 2 tablespoons of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes. (The tart should not leak but if you are concerned it will, bake it on a parchment or foil-lined baking sheet.) Remove from oven and let cool on a wire rack.
Serving: Serve the tart warm or at room temperature. Normally tarts like this are served on their own but you can serve it with whipped cream or ice cream.
Storage: The tart is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.
Apple Cider Glazed Donut Holes tickle the taste buds with the flavors of fall. A touch of sweetness and the warm spices of apple cider make these donut holes the perfect morning treat to eat with a cup of steaming coffee.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 30 donut holes
For the donut holes:
2 cups (255g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (100g) sugar
1 large egg
3/4 cup (6oz/170g) sour cream
1/2 cup apple cider
2 tablespoons unsalted butter, melted
1 1/2 quarts canola oil for frying
For the apple cider glaze:
2 cups powdered sugar
4 tablespoons apple cider
Pinch of kosher salt
1 Prepare your drying station: Set a wire cooling rack over a baking sheet. You will let the donut holes dry here after you’ve dipped them in the glaze.
2 Make the batter: In a large mixing bowl whisk together the flour, baking powder, salt, and sugar.
In medium bowl, whisk together the egg, sour cream, and apple cider.
Add the wet mixture to the dry mixture, followed by the melted butter, and fold to combine until you get a very thick batter.
3 Prepare to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a medium cookie scoop (about 1 1/2 tablespoons), to scoop up the batter. Fry the donut holes in batches, cooking each side for about 2 minutes, until the donut holes float to the surface and turn golden brown. Drain on paper towels. Repeat until all the batter is used up.
4 Make the glaze: In a medium bowl whisk the powdered sugar with 2 tablespoons of apple cider and pinch of salt, adding more cider a few teaspoons at a time, until you get a thick, heavy glaze. You may not need all 4 tablespoons of cider. Remember that the glaze will thin as it hits the hot warm donuts.
5 Dip the donut holes: Pour the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the warm (or even hot) donuts into the glaze, using a spoon to coat the donut hole completely.
Lift the donut hole from the glaze using a fork. Let the glaze set and drain by placing the dipped donut holes on the wire rack set over a baking sheet. Enjoy immediately!
YIELD: 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
1/4 cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)
1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
1 large egg
Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
Per serving: 260 calories, 14 g fat, 2 g fiber
2 tbsp. olive oil
1/2 tsp. smoked paprika
1/2 c. panko (Japanese-style bread crumbs)
8 oz. fresh chorizo (or hot Italian sausage), casings removed
1 tbsp. tomato paste
1 c. chicken broth
chickpeas, rinsed and drained
2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)
12 oz. rigatoni
2 oz. Manchego cheese, finely grated, plus more for serving
In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.
Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.
Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.
Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.
Nutritional info (per serving): About 600 calories, 26g protein, 65g carbohydrates, 25g fat (9g saturated), 7g fiber, 670mg sodium.
YIELD: 6 Servings
PREP TIME: 10 mins
COOK TIME: 45 mins
TOTAL TIME: 55 mins
1 large head cauliflower, cored and roughly chopped
3 garlic cloves
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 dried bay leaf
½ teaspoon dried thyme
¼ cup all-purpose flour, you can use gluten-free flour
3½ cups vegetable broth
1¼ cups milk
½ cup shredded cheddar cheese, we prefer white cheddar
Preheat the oven to 400°F.
Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
When cool enough to handle, remove the garlic from its skin and finely chop.
In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
Discard the bay leaf. Ladle the chowder into bowls and serve warm.
To make it thicker, you can puree some of the soup and mix it together.
Serving: 11/2 cups, Calories: 205kcal, Carbohydrates: 20g, Protein: 7.5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 460mg, Fiber: 5g, Sugar: 8g Freestyle Points: 6Points: +5
Yield: 4 cups
Prep Time: 10 minutes, plus cooling time and 2 days steeping
Cook Time: 5 minutes
Total Time: 15 minutes, plus cooling time and 2 days steeping
1 teaspoon whole clove
1 teaspoon whole allspice
¾ teaspoon white pepper
4 cinnamon sticks
1 whole nutmeg
One 2-inch piece ginger, thinly sliced
2½ cups vodka
2 cups sugar
1 cup water
In a small skillet, toast the clove, allspice, white pepper, cinnamon and nutmeg over medium heat until fragrant, 2 minutes. Transfer to a sealable quart jar with the ginger and pour in the vodka. Seal and steep for 2 days, shaking the jar every 12 hours.
After 2 days, strain out the solids and transfer them to a small saucepan with the sugar and water. Bring to simmer and cook until the sugar dissolves, 2 minutes. Let cool completely.
Strain the syrup into the jar with the infused vodka and shake to combine. Serve on the rocks, in a cup of coffee or stirred into your favorite cocktails.