Mystified by the incredible assortment of beef cuts out there and what to do with each of them? Here is a great
I love chickpeas…they’re inexpensive, healthy and incredibly versatile. Awhile back I posted my favorite recipe for Crispy Roasted Garbanzo Beans, but here are some other great ways to use them, courtesy of one of my favorite websites, Serious Eats. Follow the link below to check them out.
San Francisco bakeries have tried and tried again to replicate the chewy, crusty perfection of New York’s specialty. They are still trying.
Couscous, which is often mistaken for a grain, is actually a type of pasta made from semolina and wheat flour. Like most pastas, couscous by itself doesn’t have a lot of inherent flavor, but it’s fantastic at absorbing and enhancing the flavors of whatever it is prepared with (and you can literally prepare it in minutes without heating up the kitchen!). In this recipe, the couscous is made with low-fat, low-sodium chicken broth (or vegetable broth) instead of water and is then tossed in a dijon-orange vinaigrette with spinach, green onions, almonds, orange slices and garbanzo beans to make a great, light and refreshing summery main course salad.
Please click here for the printable recipe.
A few months ago I posted my favorite oven baked french fry recipe…that one was great (it was for steak-cut fries), but I’ve been experimenting with oven baked fries since then and this recipe is even better…it turns out thinner, crunchier, crisper fries with way more flavor. The secret is par baking the potatoes in the microwave for a couple of minutes in a garlicky oil and then coating them with a spicy cornstarch mixture before baking them in the oven. It sounds a lot more involved then it is…it’s actually simple, fast and definitely worth trying. It is also very forgiving, so feel free to experiment with different spices and quantities…as long as you dry the potatoes well after soaking, and keep an eye on them as they cook, they’ll come out great. Pair the fries with a super-melty cheeseburger topped with caramelized onions and you’ll never want to go out for burgers and fries again, ’cause it doesn’t get an better than this.
Please click here for the printable recipe.
It’s finally summer, so it’s time once again for the best breakfast ever…Healthy Fruit Smoothies. The great thing about the following technique is that you can substitute just about any fruits and juices that you like…it’s all good. For this Hawaiian smoothie, I took fresh picked papayas and bananas, cut them into chunks and froze them overnight. To make the smoothie, put about a cup of frozen papaya chunks, a cup of frozen banana pieces, 6 oz. of your favorite blueberry yogurt (I use Dannon) into a blender and add about 3/4 cup of V8 Splash (available everywhere…I use Tropical Blend, but any flavor you prefer will do). Pulse the blender for about 30 seconds, and if necessary, give it a quick stir (make sure the blades have stopped!), and repeat a few times. If it appears too thick at this point you can take the top off the blender while it’s running (make sure all the fruit has been pureed before you do this or you may end up wearing some smoothie) and slowly pour in a little more Splash until you see a vortex begin to form in the center-you’ll know what I mean when you see it happen-and the Smoothie will have a perfect consistency. If you love peanut butter like I do, you can add a heaping tablespoon (I prefer chunky) and blend for a couple of seconds more…it’s incredible! For convenience, you can buy bags of chunked frozen fruit just about anywhere. I love the Costco brand..it has peaches, strawberries, pineapple and honeydew and comes in a 6 lb. bag. The secret, though, to a really great smoothie is the frozen bananas (I always keep a baggie full of frozen banana chunks in the freezer)…that’s what gives it the amazingly creamy consistency.
After you’ve grated your block of Parmesan right down to the hard rind, don’t you dare throw it out. Place it in a plastic bag and stick it in the freezer. Next time you make stew, soup or spaghetti sauce, just toss in a big chunk of rind as it’s cooking, and that great intense, salty unique Parmesan flavor will infuse the sauce…just don’t forget to remove it before serving! If you do forget, please click here immediately. 🙂
Quinoa (keen-wah). If you haven’t tried it, you really should give it shot. It’s a pseudocereal with a slightly nutty flavor, which makes it a great alternative to rice. Quinoa is extremely nutritious and has a very high protein content (12%–18%), making it a healthy choice for vegetarians, vegans and athletes. Unlike wheat or rice, which is low in lysine, quinoa contains a balanced set of essential amino acids, making it an unusually complete protein source. And the best part about it is…it tastes great! For this recipe, we prepared it like you would rice and mixed it with sautéed vegetables and caramelized onions for a quick, delicious healthy meal. You can use any vegetables you like in this dish…everything seems to go well with quinoa and you can find it just about anywhere these days…Nature’s Earthly Choice is a great brand.
Please click here for a printable recipe.
It’s that time of year again…Girl Scout Cookies are on sale! For those of you that are still bummed out over the news last year that the Girl Scouts cut back on the varieties (it was huge national news…just check out The Wall Street Journal), there is help online. One of my favorite blogs, Baking Bites, has a great post on how to make your own. And if your favorite cookie isn’t covered in that post, check out Chow. Fijis, Slim Mints, Do-Si-Dos, Samoas, Tagalongs…they’re all there for the making. Even if your favorite wasn’t scratched from the line-up, you should give these recipes a shot. Not only do they taste better when you make them yourself, but you also get a wonderful feeling of accomplishment that helps negate that horrible feeling you get when you look in the mirror after gorging yourself on them. And after you’ve had your fill of Girl Scout cookies, check these out, the Best Chocolate Chip cookies ever invented!
These are a great addition to any breakfast, but with a couple of eggs and some bacon and toast, you feel like you’re having breakfast in a classic New Jersey diner (and make no mistake about it…there are no better diners than Jersey diners). They’re extremely simple (and fast) to make…just 1/4 inch dice two medium-sized russet potatoes (about 2-3 cups) and a small onion (about 1/4 cup). Place the diced potatoes in the microwave, cover, and cook on high, for about about a minute until partially cooked, stirring half way through to ensure even heating. Heat up a skillet (preferably a cast iron one), add a couple of tablespoons of vegetable oil and/or butter (and if you are also making bacon, use about 1-2 tablespoons of the bacon grease instead of the oil…it adds tons off extra flavor), toss in the potatoes and onions, season liberally with salt and pepper and let them fry over medium-high heat, stirring occasionally, for about 8-12 minutes until golden brown. I use a cast iron bacon press to press them down between stirs so they crisp up faster and more evenly, but it’s not necessary. That’s all there is to it…try these and you’ll agree that, for great breakfast potatoes, it really doesn’t get any better then this!