This is the simplest and tastiest stir fry we’ve ever tried. The vegetables come out brightly colored and perfectly cooked, and it’s only 315 calories. Top it all off with the fact that cooking time is less than five minutes! This Asparagus and Mixed Vegetable Stir-Fry recipe is adapted from the one on the Spruce …
Pie, Tart or Quiche Crust Made in the Food Processor While considered a savory crust, it also works great for sweet pastry, especially the French Pear and Almond Tarte. This recipe was adapted from the one on the New York Times website. Ingredients 145 grams all purpose flour1/2 tsp salt1 stick unsalted butter3 Tbl ice …
Pantry Pizza Sauce This hearty pizza sauce is made with tomato paste, parmesan cheese, fresh garlic and plenty of Italian-style spices. Honey gives it a hint of sweet, the black, red and cayenne pepper give it a kick. This recipe was adapted from the Exquisite Pizza Sauce recipe on AllRecipes.com. Ingredients 6 oz tomato paste …
Poached pears are an important ingredient in French Pear & Almond Tarte. This recipe was adapted from the How To Poach Pears article on David Lebovitz’s website.
The brown sauce has a strong and wonderful flavor that enhances both the fish and the simply prepared vegetables. It was adapted from the recipe on the Food Network website.
Simnel Cake is popular in the U.K. It is traditionally decorated with a circle of eleven or twelve almond paste “eggs,” representing the twelve apostles. (The one missing is Judas.) This recipe was adapted from the one given to me by my British mother-in-law.
Prep work for this Ahi Tuna Poke Bowl recipe can be done ahead. When you’re ready to serve, simply let the ingredients come to room temperature (takes about 30 minutes). The final step is plating. This recipe was adapted from the one on SkinnyTaste.
Flaky crust, ripe pears and sweet almonds. This recipe is based on the one on David Lebovitz’s blog. I have also included a link to his article about poaching pears.
A single butternut squash yields about two tablespoons of seeds. Just as with pumpkins, these roasted butternut squash seeds make a tasty treat. Set aside the seeds next time you prepare butternut squash and have yourself a small and nutritious snack.
I’m not sure when or where I first tried Huevos Rancheros. It certainly isn’t something I grew up eating, but today it’s one of my favorites. This dish is especially satisfying during the colder months–when appetites are extra large. And don’t restrict Huevos Rancheros to breakfast. It’s terrific for lunch or even supper.
This ultra simple green salad recipe starts with fresh, crisp greens and finishes with a light vinaigrette of olive oil, sherry wine vinegar and Dijon mustard. It was adapted from Green Salad with Oil and Vinegar Dressing on Epicurious.com.
My favorite breakfast of all is a super fresh, light and crispy croissant served with a small cup of Parisian Hot Chocolate. Unlike French Hot Chocolate, which is typically made with cream or a combination of cream and milk, Parisian Hot Chocolate is made without cream. The milk is whole, of course, and the chocolate has to be really good.