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Simply Recipes

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Sweet Potato Casserole

2016-11-07T17:30:23+00:00
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Sweet Potato Casserole

I still remember the day when I tried sweet potato casserole for the first time. It was in Washington, D.C. at a Friendsgiving gathering during law school.

My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats.

When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead. I love how this adds a crunchy contrast to the creamy sweet potatoes in this classic holiday dish.

Continue reading "Sweet Potato Casserole" »

Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)

2016-11-03T16:30:03+00:00
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Paleo Thanksgiving Stuffing

Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.

Here is a version that’s perfect for any gluten-free or Paleo guests at your table!

This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!

Continue reading "Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)" »

Pasta Skillet with Chicken Sausage, Cheese & Spinach

2016-10-10
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Skillet Pasta with Chicken Sausage, Cheese & Spinach

Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there!

Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together.

Continue reading "Pasta Skillet with Chicken Sausage, Cheese & Spinach" »

Minestrone Soup

2016-11-06T19:31:52+00:00
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Minestrone

Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).

Continue reading "Minestrone Soup" »

Pressure Cooker Ground Beef Chili

2016-12-26T17:30:56+00:00
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Pressure Cooker Beef Chili

A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker!

Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with.

Find out just how great pressure cooking can be with this super-quick chili recipe.

Continue reading "Pressure Cooker Ground Beef Chili" »

New England Cioppino

2016-10-05T16:30:06+00:00
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New England Cioppino

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading "New England Cioppino" »

No-Churn Pumpkin Spice Ice Cream

2016-10-04T16:30:14+00:00
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No-Churn Pumpkin Spiced Ice Cream

There’s one dish that I look forward to every fall: pumpkin pie. Ever since my first slice years ago, I’ve been hooked.

Now I’ve decided to turn my favorite fall dessert into a frozen treat. Real pumpkin. Real spices. No ice cream maker required. I’m SO excited to share this recipe with you!

Continue reading "No-Churn Pumpkin Spice Ice Cream" »

Chicken Stew with Tomatillo Sauce

2016-10-03T16:30:03+00:00
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Tomatillo Chicken Stew with Potatoes and Corn

Tomatillos are those green “tomatoes” with the papery skin you often see near the chili peppers in the produce section at the grocery store. They have a bright, tart flavor and form the foundation of many Mexican sauces.

This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day.

Continue reading "Chicken Stew with Tomatillo Sauce" »

Pork and Poblano Stew

2016-10-01T17:05:56+00:00
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Pork and Poblano Stew

A fall classic from the recipe archive! ~Elise

Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good!

Early fall is peak chile season, and we have plenty of poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char.

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15 Great Meals to Make with Canned Tuna

2016-09-30T00:40:09+00:00
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15 Great Meals to Make with Canned Tuna

Do you like canned tuna? Growing up in a “fish on Fridays” home, we were never without canned tuna in the pantry.

Even now, if you open up my pantry door, you’ll find a stack of cans on the shelf right next to the cans of sardines and whole peeled tomatoes.

It’s just the most perfect food in pinch, when you haven’t had time to shop, or what’s in the fridge is scarily long past its use-by date.

Continue reading "15 Great Meals to Make with Canned Tuna" »

Date Caramel Sauce

2016-10-12T16:30:13+00:00
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Date Caramel Sauce

A crisp, crunchy, and tart apple dipped in sweet caramel sauce just feels like fall to me. I thought it would be a great idea to make a healthier version of a caramel dip so I could eat this as a snack instead of dessert!

This no-cook dip comes together quickly and is made from just a few simple ingredients: dates, vanilla, and coconut cream.

Continue reading "Date Caramel Sauce" »

Apple Coffee Cake

2016-10-13T22:31:36+00:00
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Apple Coffee Cake

Almost every Sunday morning growing up, my father would make a huge apple coffee cake for us after church. We would hungrily watch him pour the batter into the pyrex baking dish, insert apple slices, and sprinkle with streusel topping.

Oh the magic of baking to young eyes! A half hour later the coffee cake would emerge from the oven, perfectly risen and crusted with brown sugar.

Continue reading "Apple Coffee Cake" »

Roasted Pumpkin Seeds

2016-10-13T17:29:19+00:00
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Roasted Pumpkin Seeds

Fall has arrived and with it, the pumpkin season! There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.

I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat.

Continue reading "Roasted Pumpkin Seeds" »

Mexican Wedding Cookies

2016-10-29T16:30:16+00:00
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Mexican Wedding Cookies

There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter.

These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible.

Continue reading "Mexican Wedding Cookies" »

Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets

2016-10-15T16:30:52+00:00
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Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets

Tabbouleh is a Lebanese dish that’s traditionally made with lots of chopped parsley and mint, bulgur wheat, and often, ripe tomatoes. It’s simple to make and one of my summer favorites.

As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter.

Continue reading "Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets" »

How To Make Fast, No-Soak Beans in the Pressure Cooker

2017-01-16T17:30:55+00:00
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How To Make Fast, No-Soak Beans in the Pressure Cooker

I think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker.

Forget pre-soaking. Forget hours of gentle simmering.

With a pressure cooker, you can go from opening a bag of dried legumes to plump, tender beans in under an hour. How’s that for a sales pitch?!

Continue reading "How To Make Fast, No-Soak Beans in the Pressure Cooker" »

Slow Cooker Shredded Chicken Chili

2016-10-17T16:25:32+00:00
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Shredded Chili Chicken

This slow cooker chicken chili recipe is for those days when you would really like to just throw a bunch of ingredients in a pot, wave a magic wand, and have dinner ready exactly on time. That would be nice, right?!

There’s no magic wand (unfortunately), but thanks to the slow cooker, the rest of this recipe comes pretty darn close to granting that wish.

Continue reading "Slow Cooker Shredded Chicken Chili" »

Slow Cooker Taco Soup

2016-10-25T16:30:00+00:00
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Slow Cooker Taco Soup

This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months.

The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better.

Continue reading "Slow Cooker Taco Soup" »

Eggplant Caponata Pasta

2016-10-24T16:30:58+00:00
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Eggplant Caponata Pasta

Caponata is a sweet-and-sour eggplant relish and one of Sicily’s most famous dishes.

It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce.

Continue reading "Eggplant Caponata Pasta" »

Pickled Shrimp

2016-10-22T16:30:38+00:00
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Pickled Shrimp

Pickled shrimp is one of those party dishes that has everyone rushing into the kitchen to see how you made it. In fact, you didn’t do very much at all, which is what makes pickled shrimp such a great choice for cocktail parties and holiday gatherings.

The shrimp look so amazing packed into a jar. You can see the pink curls against the glass with spices and herbs swirling around them.

It’s an easy, make-ahead appetizer that never fails to impress.

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Pumpkin Bars with Streusel Topping

2016-10-19T16:30:19+00:00
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The first glimpse of an orange pumpkin means it’s officially fall. In Seattle, we hit 95 degrees one day, and then the next, it was sweatshirt weather! And I am all for sweatshirt weather.

Let’s just keep this train rolling, shall we?

These pumpkin bars have a cheesecake-like filling and a crunchy streusel topping. Don’t wait for Thanksgiving to make them – they’re a great dessert all season long.

Continue reading "Pumpkin Bars with Streusel Topping" »

Turmeric Cauliflower Curry

2016-10-18T16:30:56+00:00
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Shahi Cauliflower Curry

Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana. One of our Indian friends and customers gave me this recipe, which I’ve revised over the years. (Thank you, Santosh, wherever you are!)

This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal.

The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish!

Continue reading "Turmeric Cauliflower Curry" »

Easy BBQ Chicken in the Oven

2016-10-26T16:30:18+00:00
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Easy BBQ Chicken in the Oven

Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be.

If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need.

Continue reading "Easy BBQ Chicken in the Oven" »

Mexican Wedding Cookies

2016-10-29T16:30:16+00:00
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Mexican Wedding Cookies

There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter.

These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible.

Continue reading "Mexican Wedding Cookies" »

Easy Shepherd’s Pie

2016-10-30T19:49:22+00:00
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Shepherd's Pie

Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.

In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

Continue reading "Easy Shepherd’s Pie" »

One-Pan Paprika Chicken with Potatoes and Tomatoes

2016-10-31T16:30:07+00:00
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Paprika Chicken with Potatoes and Tomatoes

One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer!

This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.

Continue reading "One-Pan Paprika Chicken with Potatoes and Tomatoes" »

Yankee Cornbread

2016-11-01T16:30:38+00:00
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Yankee Cornbread

Southerners have made fun of Northern cornbread for a long time. Mark Twain famously said, “Perhaps no bread in the world is quite as good as Southern corn bread and perhaps no bread is quite so bad as the Northern imitation of it.”

The two cornbreads are so different, Mr. Twain! And today, we’re paying homage to this sweet Yankee version.

Continue reading "Yankee Cornbread" »

Slow Cooker Mashed Potatoes

2016-11-02T16:30:12+00:00
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Slow Cooker Mashed Potatoes

Like most of you, my kitchen is a hectic place on Thanksgiving Day. There are dirty bowls and spoons everywhere and ten different dishes cooking at once. Every nook and cranny becomes prime real estate.

Making the mashed potatoes in the slow cooker helps relieve some of the anxiety.

This dish is incredibly low maintenance. Just cook the potatoes on high for a few hours, mash, season, and serve. That’s it!

Continue reading "Slow Cooker Mashed Potatoes" »

Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)

2016-11-03T16:30:03+00:00
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Paleo Thanksgiving Stuffing

Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.

Here is a version that’s perfect for any gluten-free or Paleo guests at your table!

This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!

Continue reading "Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)" »

Potato Dinner Rolls

2016-11-04T16:30:37+00:00
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Sweet Potato Dinner Rolls

Mine is a family of carb lovers, and the dinner rolls are always the first thing to go at any meal, holiday or otherwise.

This is especially true when these potato rolls are on the menu. Mashed potatoes make the rolls extra-soft and fluffy. I top them with some honey butter and they disappear like magic.

Continue reading "Potato Dinner Rolls" »

Chocolate Gingerbread Cookies

2016-11-05T16:30:07+00:00
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Chocolate Gingerbread Cookies

When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived.

Deep dark chocolate and fresh grated ginger sets these cookies apart from the other cookies on the holiday cookie plate.

Continue reading "Chocolate Gingerbread Cookies" »

Minestrone Soup

2016-11-06T19:31:52+00:00
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Minestrone

Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).

Continue reading "Minestrone Soup" »

Sweet Potato Casserole

2016-11-07T17:30:23+00:00
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Sweet Potato Casserole

I still remember the day when I tried sweet potato casserole for the first time. It was in Washington, D.C. at a Friendsgiving gathering during law school.

My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats.

When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead. I love how this adds a crunchy contrast to the creamy sweet potatoes in this classic holiday dish.

Continue reading "Sweet Potato Casserole" »

Turkey Brine

2016-11-08T18:44:43+00:00
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Turkey Brine

I started brining my Thanksgiving turkey a few years ago and haven’t looked back. It’s my Thanksgiving insurance policy: if I get distracted as I’m making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful.

What is brining? It means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.

A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. It’s so festive and makes the house smell amazing.

Continue reading "Turkey Brine" »

Balsamic-Glazed Red Onions

2016-11-09T17:30:22+00:00
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Balsamic Glazed Red Onions

Onions are too often the supporting actors in the kitchen when they should be the stars.

This stunning dish gives red onions their own glamorous role at the table. Roasted and glazed with balsamic vinegar, these onions can accompany a vegetarian main course or a succulent roast chicken without skipping a beat.

Even better: the recipe is so simple that you’ll think you’re cheating.

Continue reading "Balsamic-Glazed Red Onions" »

Sausage, Sage & Cornbread Stuffing

2016-11-10T17:30:59+00:00
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Cornbread, Sausage & Sage Stuffing

Simple swaps can give old favorites new life. In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved).

Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free.

This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy.

Continue reading "Sausage, Sage & Cornbread Stuffing" »

Apple Tart (Paleo, Gluten-Free)

2016-11-11T17:30:46+00:00
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Paleo and Gluten-Free Apple Tart

The real star of this apple tart is, of course, the apples. Sliced thinly and layered into the tart crust, they make an absolutely stunning holiday dessert.

Those slices become golden and caramelized around the edges, while turning tender and juicy underneath. Every bite is subtly sweet and perfect.

I also make this with a crust that is paleo-friendly and gluten-free so that everyone at your table can enjoy a slice. Trust me, this crust is just as buttery and crisp as traditional pie crust.

Continue reading "Apple Tart (Paleo, Gluten-Free)" »

Rum Balls

2016-11-12T17:30:53+00:00
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Some of my friends make chocolate rum balls every year for their holiday parties, and these sweet little bites are always the first things to go. Maybe that says more about my friends who always reach for the boozy treats first, but I can’t blame them.

These rum balls are as easy to make as they are to eat. They’re the original no-bake treat!

Continue reading "Rum Balls" »

Slow Cooker Pumpkin Soup (Vegan, Paleo)

2016-11-16T17:30:41+00:00
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Slow Cooker Pumpkin Soup

This slow cooker pumpkin soup manages to check several boxes at once. Not only is it simple to make and so satisfying on a cold night, but it’s also vegan, gluten-free, paleo, and all-around allergy-friendly.

This winter comfort food that everyone can enjoy!

Continue reading "Slow Cooker Pumpkin Soup (Vegan, Paleo)" »

Classic Green Bean Casserole from Scratch

2016-11-15T17:30:49+00:00
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Classic Green Bean Casserole

Our family, like every other family at Thanksgiving, is no stranger to green bean casserole, with its crunchy fried onion topping and rich, creamy filling. Truth be told, it’s one of my favorites, along with the jellied cranberry sauce.

But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions.

Here is my totally from-scratch version – you’ll never look at green bean casserole the same way again.

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Waldorf Salad

2016-11-15T13:03:21+00:00
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Waldorf Salad

Waldorf Salad is a favorite around here, particularly in the fall when apples and walnuts are in season. It’s especially popular around the holidays, gracing many a Thanksgiving and holiday spread.

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.

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No-Bake Cheesecake

2016-11-14T17:30:23+00:00
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No Bake Cheesecake

This no-bake vanilla cheesecake is light, creamy, and perfect for any dinner party or holiday gathering.

It also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There’s no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven!

Leave your no-bake cheesecake plain or top it with your favorite fruit. Either way, this cheesecake is a winner.

Continue reading "No-Bake Cheesecake" »

Chocolate Pecan Tart

2016-11-19T17:30:19+00:00
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Chocolate Pecan Tart

Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically.

Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.

Continue reading "Chocolate Pecan Tart" »

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

2016-11-18T17:30:17+00:00
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Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.

Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.

Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.

Continue reading "Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze" »

Ham and Cheese Pasta Bake

2016-11-17T17:30:26+00:00
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Ham and Cheese Pasta Bake

This article is brought to you in partnership with De Cecco. All sponsor proceeds from this article go to benefit the non-profit Food Literacy Center.

What happens when pasta meets up with a Mozzarella and Parmesan-loaded white sauce tossed with chopped ham and herbs? Magic! Belly warming, rich, cheesy magic.

There are times when all we need is a big bowl of comfort. That is exactly what we’re making here with this ham and cheese pasta bake.

I made a batch the other day and sent it home with my parents. They came back the next day to insist that I put the recipe on the site, they liked it that much.

Continue reading "Ham and Cheese Pasta Bake" »

Perfect Mashed Potatoes

2016-11-17T12:20:54+00:00
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Perfect Mashed Potatoes

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.

I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.

Continue reading "Perfect Mashed Potatoes" »

Golden Cheddar Cheese Crisps

2016-11-21T17:30:30+00:00
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Golden Cheddar Cheese Crisps

These lacy little crisps are just what you need for an easy and stress-free holiday party.

Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves.

Be warned, however: It’s impossible to eat just one.

Continue reading "Golden Cheddar Cheese Crisps" »

Cranberry Sauce

2016-11-21T12:46:39+00:00
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Cranberry Sauce

Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.

I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.

When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he’s a little obsessed.

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How to Freeze Whipped Cream

2016-11-22T17:30:49+00:00
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Freeze Leftover Whipped Cream

I know, I know. Who in the world has a problem with leftover whipped cream?

But let’s imagine a hypothetical situation wherein you have misjudged your guests’ enthusiasm for whipped cream-topped pie following a big holiday meal, and now you find yourself faced with a fairly large amount leftover.

Do you throw it away? Do you save it, knowing that it will likely lose its billowy magic over the next few days?

Let me offer a third option: Freeze your leftover whipped cream for later.

Continue reading "How to Freeze Whipped Cream" »

Sweet Potato and Yukon Gold Bake

2016-11-23T00:24:44+00:00
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Sweet Potato Yukon Gold Bake

Looking for a special holiday side? Here’s a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions.

I actually started out to make a gratin, more in the spirit of our gruyere potatoes, perhaps with a breadcrumb topping. But as I experimented with the recipe, the wonderful flavors of the sweet potatoes and potatoes seemed to get lost in the rich toppings.

Continue reading "Sweet Potato and Yukon Gold Bake" »

Mom’s Roast Turkey

2016-11-22T21:19:25+00:00
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Roast Turkey

When it comes to holiday cooking, my father and I spend weeks deciding who is making the various side dishes. But when it comes to roasting the turkey, there’s no discussion. Of course that task falls to my mother.

Why? True, she has cooked our Thanksgiving turkey for over 50 years, so she knows what she’s doing.

But the real reason is that her roast turkey is always perfectly done, the breast never dried out, but tender and full of flavor.

How does she do it? She cooks the turkey breast-side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it getting too dried out.

She also uses a meat thermometer to take out any guess work of when the turkey is done.

Continue reading "Mom’s Roast Turkey" »

2017 Pie Calendar from Simply Recipes and Wild Ink Press

2016-11-24T21:55:16+00:00
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2017 Pie Calendar

Looking for a truly special gift for a food lover, baker, or pie eater in your life? Take a peek at this limited edition, letterpress printed 2017 Pie Calendar! Every month is a different pie, with a recipe from Simply Recipes, each illustrated by artist Rebekah Tennis, and letterpress printed at Rebekah’s Wild Ink Press studio in Chico, California.

Continue reading "2017 Pie Calendar from Simply Recipes and Wild Ink Press" »

Turkey Waldorf

2016-11-25T17:05:22+00:00
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Turkey Waldorf Salad

When it comes to planning a holiday feast, our family tends to have bigger eyes than stomachs, how about you? I don’t know how we manage to do this every year, but between my parents and I, we make twice as much food as we need!

The benefit of going overboard of course is days of light cooking duties because of all of the leftovers.

Here’s a quick and easy way to use up some of those turkey leftovers—a Turkey Waldorf Salad, with apples and celery like the classic Waldorf, but with roasted pecans instead of walnuts, and dried sweetened cranberries instead of grapes.

Continue reading "Turkey Waldorf" »

Mom’s Turkey Soup

2016-11-24T01:57:02+00:00
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Turkey Soup

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading "Mom’s Turkey Soup" »

Gingerbread Waffles

2016-11-26T17:30:44+00:00
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Gingerbread Waffles

When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm…

I often start off the holidays with a loaf of gingerbread cake, but this year I thought I’d add a fun twist by making gingerbread waffles instead!

Continue reading "Gingerbread Waffles" »

Bacon-Wrapped Stuffed Pork Tenderloin

2016-11-28T17:30:34+00:00
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Making stuffed pork tenderloin is easier than you may think and it’s a terrific party dish, especially around the holidays.

Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Plus everything is better with bacon, right?

This bacon-wrapped tenderloin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set.

Continue reading "Bacon-Wrapped Stuffed Pork Tenderloin" »

Goat Cheese Bacon Pops

2016-11-29T17:30:50+00:00
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Goat Cheese Bacon Pops

These goat cheese pops are like your own personal cheese ball. Each bite is the perfect balance of soft cheese, crumbled bacon, and crushed nuts.

I’ve made these goat cheese lollipops for many different occasions over the years, from holiday gatherings to cocktail parties. Each time, people ask for the recipe.

It’s one of those appetizers that people always remember and request again and again. For me, that’s a sign of success.

Continue reading "Goat Cheese Bacon Pops" »

Holiday Spice Granola

2016-11-30T17:30:40+00:00
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Holiday Spice Granola

This granola surpasses any you can buy at the store. It also doesn’t take a lot of effort, so making a weekly batch has become routine in our house.

I sometimes keep the granola plain, and other times, I add maple syrup and nuts. This holiday season, I’ve been making it cinnamon, ginger, and cloves for a subtle spiced flavor.

Give it as a gift or keep it all for yourself!

Continue reading "Holiday Spice Granola" »

Skillet Chicken with Baby Bok Choy

2017-01-03T17:30:24+00:00
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Skillet Chicken with Bok Choy

Looking for a quick and easy midweek dinner? Here’s one of my favorites—chicken cutlets with baby bok choy.

It takes only 30 minutes to make, and only uses one skillet. Put a pot of rice on the stove to start, and by the time the rice is ready, so too will be the chicken.

Continue reading "Skillet Chicken with Baby Bok Choy" »

English Toffee

2016-12-03T17:30:24+00:00
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Homemade English Toffee

Toffee is so dangerous for me to have around the house. No one should eat as much as I do when it’s available.

But for special occasions, I’m more than happy to bust out the sugar and whip up a batch!

This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend.

Continue reading "English Toffee" »

Mini Salmon Quiches

2016-12-05T17:30:52+00:00
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Mini Salmon Quiches

These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu.

They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling.

Continue reading "Mini Salmon Quiches" »

Chocolate Peppermint Swiss Roll

2016-12-06T17:30:24+00:00
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Chocolate Peppermint Swiss Roll

Chocolate Swiss rolls are such an eye-catching holiday treat, aren’t they?

I’ve made this one with a peppermint whipped cream filling, rich chocolate ganache on the outside, and a crushed peppermint candy sprinkled on top, giving it a particularly festive, wintry air.

The light, springy cake practically melts in your mouth. If you’re looking for a show-stopper dessert for your holiday table, this is it.

Continue reading "Chocolate Peppermint Swiss Roll" »

Slice-and-Bake Pistachio Butter Cookies

2016-12-07T17:30:48+00:00
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Slice and Bake Pistachio Butter Cookies

These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color.

The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful!

Continue reading "Slice-and-Bake Pistachio Butter Cookies" »

Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)

2016-12-07T20:08:53+00:00
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Fesenjan Persian Chicken Stew

Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”.

Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination!

 

Continue reading "Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)" »

Vegan Stuffed Squash with Brown Rice and Mushrooms

2016-12-15T17:30:42+00:00
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Vegan Stuffed Squash

This roasted winter squash is filled with tender mushrooms and creamy brown rice.

It makes a fantastic main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a “Meatless Monday” dinner!

Continue reading "Vegan Stuffed Squash with Brown Rice and Mushrooms" »

Coconut Cake with Lemon Curd and Vanilla Buttercream

2016-12-14T17:30:15+00:00
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Coconut Cake with Lemon Curd and Vanilla Buttercream

If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth.

This coconut cake pulls out all the stops. It is the best dessert for any special occasion.

Continue reading "Coconut Cake with Lemon Curd and Vanilla Buttercream" »

2016 Holiday Gift Guide

2016-12-14T01:48:47+00:00
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2017 Holiday Gift Guide

Happiest of holidays everyone! I hope you are keeping warm and enjoying the season with friends and family.

If you are like me this time of the year is packed with holiday parties, mad dashes to the post office, Christmas concerts, trees, ornaments, wrapping paper and ribbons.

If you still have a few people left on your Christmas list, here are a few ideas for special gifts for the food lover, and some great cookbooks as well.

Continue reading "2016 Holiday Gift Guide" »

Sour Cream and Bacon Deviled Eggs

2016-12-13T17:30:41+00:00
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Sour Cream and Bacon Deviled Eggs

I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They’re so good!

I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor.

I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?!

Continue reading "Sour Cream and Bacon Deviled Eggs" »

Pork Chops with Pomegranate Glaze

2016-12-12T17:30:04+00:00
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Pork Chops with Pomegranate Glaze

For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal.

Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company.

Continue reading "Pork Chops with Pomegranate Glaze" »

French Toast Casserole

2016-12-10T17:30:48+00:00
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French Toast Casserole

With this French toast casserole, you skip the hassle of standing by the stove and pan-frying each individual slice of French toast.

Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning.

You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping.

Continue reading "French Toast Casserole" »

Classic Vanilla and Chocolate Marbled Bundt Cake

2016-12-09T17:30:26+00:00
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Vanilla Chocolate Marbled Bundt Cake

I do love a good bundt cake. I feel like they’re somehow less fussy and formal than layer cake, but still, you know… Cake.

That’s why I zeroed right in on this recipe for Vanilla and Chocolate Marbled Bundt Cake in my friend Irvin Lin’s new cookbook, Marbled, Swirled, and Layered. 

He makes it with a chocolate-coffee syrup swirled into the batter. Plus chocolate chips. Plus a thick vanilla glaze over top. Game, set, match.

Continue reading "Classic Vanilla and Chocolate Marbled Bundt Cake" »

Crispy Parmesan Potato Stacks

2016-12-08T17:30:37+00:00
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When the weather gets colder, I turn to baked potatoes for comfort. It’s the perfect excuse to turn on the oven and warm up the house. Besides who doesn’t want a side of roasted taters for dinner?

These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make.

Continue reading "Crispy Parmesan Potato Stacks" »

Christmas Crack

2016-12-16T17:30:29+00:00
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Christmas Crack

I don’t know if this is called “crack” because of the way it shatters into big, wonderful pieces, because it’s made with crackers, or because it’s so darn addictive. Regardless, I’m a fan.

With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate.

The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating.

Continue reading "Christmas Crack" »

Orange & Vanilla Hot Buttered Rum

2016-12-17T17:30:44+00:00
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Hot Buttered Rum

Every winter, I’m surprised by how many people have never had a hot buttered rum.

This is a classic American cocktail that dates back to colonial times, and it’s as much a part of Christmas as eggnog or peppermint hot chocolate. More people need to know how good this cocktail can be!

To help spread the word, hot buttered rums have become my standard contribution to holiday parties and potlucks. I just make an extra large batch of spiced butter ahead of time, grab a bottle of dark rum, and off I go.

Continue reading "Orange & Vanilla Hot Buttered Rum" »

Vegan Chocolate Pudding

2016-12-18T17:30:33+00:00
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Paleo Chocolate Mousse

This rich and velvety vegan chocolate pudding is sure to satisfy even the most serious chocolate craving.

It may look and taste fancy, but this dairy-free dessert contains just two simple ingredients and takes less that 20 minutes to prepare.

Continue reading "Vegan Chocolate Pudding" »

Coconut Whipped Cream

2016-12-18T17:29:45+00:00
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Coconut Whipped Cream

If you are dairy-free, you might have thought whipped cream was a thing of the past. Surprise!

It turns out that you can whip the heck out of a can of coconut cream and make yourself an extraordinary topping for pie, hot chocolate, or any dessert.

Continue reading "Coconut Whipped Cream" »

Ham and Cheese Breakfast Casserole

2016-12-19T17:30:46+00:00
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Ham and Cheese Breakfast Casserole

Put four favorite breakfast ingredients – ham, eggs, cheese and bread – into one dish and you have the perfect morning wake-up call for a house full of guests.

Depending on what part of the country you’re from, you might think of this as savory bread pudding, breakfast strata, or breakfast casserole.

No matter what you call it, this hearty make-ahead breakfast has everything going for it!

Continue reading "Ham and Cheese Breakfast Casserole" »

Chamomile-Honey Hot Toddy

2016-12-20T17:30:26+00:00
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Chamomile Hot Toddy

Children who are having trouble falling to sleep are often prescribed a glass of warm milk to help them nod off. Their parents, having spent the night cajoling, ordering and begging their children to go to bed, may need something a bit stronger.

Enter this chamomile hot toddy. It’s a drink of whiskey, honey, and lemon mixed with chamomile tea to help you doze off in no time.

Continue reading "Chamomile-Honey Hot Toddy" »

Cauliflower Mashed “Potatoes” with Browned Butter

2016-12-22T01:34:14+00:00
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Cauliflower Mashed Potatoes

I had to laugh at our last holiday meal when my sister proclaimed, “these are the best mashed potatoes ever!” only to be informed that she was eating mashed cauliflower.

Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them!

Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals.

Continue reading "Cauliflower Mashed “Potatoes” with Browned Butter" »

How to Cut and Core Cauliflower

2016-12-21T22:09:30+00:00
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How to Cut and Core Cauliflower

Are you prepping cauliflower by cutting out the core first and then breaking the head into florets? (No shame in this, it’s how I did it for 40 years until my friend Chef Kathi Riley set me straight.)

There’s an easier way.

Continue reading "How to Cut and Core Cauliflower" »

Prime Rib

2016-12-22T23:10:15+00:00
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Prime Rib

Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts.

It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan.

Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.

Continue reading "Prime Rib" »

Coconut White Russian (Vegan)

2016-12-24T17:30:27+00:00
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Coconut White Russian

Fun fact: The White Russian isn’t Russian at all, but rather an American invention!

The cocktail first appeared in The Savoy Cocktail Book, by Harry Craddock back in 1930, and it consisted of gin, vodka, and crème de cacao. At the time, vodka was an almost exclusively Russian export, hence the name.

Easy to make, the cocktail quickly became a popular. Over time, it evolved into the present day drink of vodka, coffee liqueur, and cream – or in our case, coconut!

Continue reading "Coconut White Russian (Vegan)" »

Swedish Coffee Bread (Tea Ring)

2016-12-24T18:32:33+00:00
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Swedish Tea Ring

A Simply Recipes reader recently informed me that Swedish coffee bread is a Christmas tradition in Sweden, along with Swedish meatballs and other goodies served on Christmas Eve.

According to Sara Sabo, “it is a lot of work but the Swedish tomte that lives under the floorboards helps, and you better do your part or the Jul goat will butt you. This is the day all distant relatives and many friends decide they want to be Swedish.”

Continue reading "Swedish Coffee Bread (Tea Ring)" »

Pressure Cooker Ground Beef Chili

2016-12-26T17:30:56+00:00
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Pressure Cooker Beef Chili

A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker!

Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are very safe and very easy to use. They’re completely different than traditional stovetop models many of us grew up with.

Find out just how great pressure cooking can be with this super-quick chili recipe!

Continue reading "Pressure Cooker Ground Beef Chili" »

Roasted Broccoli Salad with Feta, Barley, and Pomegranate

2016-12-27T17:30:21+00:00
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Roasted Broccoli Salad

Just because it’s winter doesn’t mean we have to abandon salads! We just have to rethink how we make them.

Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are both hearty and flavorful.

Enter sweet, roasted broccoli. What it lacks in beauty it overcompensates for in flavor. This simple salad, served warm, makes a perfect post-holiday meal.

Continue reading "Roasted Broccoli Salad with Feta, Barley, and Pomegranate" »

Holiday Punch

2016-12-28T17:30:27+00:00
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Holiday Punch

Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution.

A good punch mixes together spirits, juice, and spices in a communal bowl. Guests serve themselves, and you can relax and enjoy the night as the glamorous doyenne you know you are.

Continue reading "Holiday Punch" »

Smothered Turkey Wings

2016-12-29T19:54:05+00:00
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Smothered Turkey Wings

Smothered turkey wings. Think biscuits and gravy, but with turkey wings instead of sausage and mashed potatoes instead of biscuits, and you’ll be in the vicinity of how gloriously rich and delicious this dish is.

Do you love turkey? Do you find chicken wings irresistible? Have you ever picked up a package of turkey wings wondering what wonderful goodness you could make with them? That’s me, by the way, and here is what I made with the turkey wings that were calling my name in the store the other day.

Continue reading "Smothered Turkey Wings" »

Sustenance Stew with Sweet Potatoes and Swiss Chard

2017-01-02T17:30:20+00:00
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Sustenance Stew

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

This soup makes for some crazy-amazing comfort food. Not only is it vegan and gluten-free, but you won’t believe something so quick and easy can taste so amazing.

The clever combo of sweet potatoes, canned tomatoes, Swiss chard, and creamy almond butter results in a righteous ride that will make you weak at the knees.

Continue reading "Sustenance Stew with Sweet Potatoes and Swiss Chard" »

Skillet Chicken with Baby Bok Choy

2017-01-03T17:30:24+00:00
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Skillet Chicken with Bok Choy

This dinner of chicken cutlets and baby bok choy is so fast and easy. It only takes about half an hour from start to finish.

Put a pot of rice on the stove when you begin cooking, and everything will be hot just in time for dinner! 

Continue reading "Skillet Chicken with Baby Bok Choy" »

Welcome Emma Christensen!

2017-01-04T01:28:11+00:00
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Emma Christensen and Elise Bauer

Hello everyone! Several months ago I announced big changes brewing here at Simply Recipes. We have new recipes, new contributors, and now a new addition to our Simply Recipes team.

Please join me in welcoming—Emma Christensen, who is our new Managing Editor! Emma is responsible for working with our contributors and making sure that all of the new recipes posted to the site meet the standard of quality and ease that we all expect from a Simply Recipes recipe.

After 13 years of flying mostly solo on this site, I can’t tell you how thrilled I am to have Emma as a partner on Simply Recipes. 

Continue reading "Welcome Emma Christensen!" »

Cream Of Celeriac Soup with Brussels Sprouts Chips

2017-01-04T17:30:26+00:00
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Cream of Celeriac Soup

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

This sensational soup will make you look like a gourmet chef, and it only takes 30 minutes to make! It works as an elegant starter or even the main course.

It’s also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy.

Continue reading "Cream Of Celeriac Soup with Brussels Sprouts Chips" »

How to Cook Mushrooms without Fat

2017-01-07T01:20:57+00:00
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How to Cook Mushrooms without Fat

Do you know the easiest way to cook mushrooms?

Here’s a method I’ve been using for years. It’s called “dry sautéing”. You cook sliced mushrooms in a hot pan without adding any fat, liquid, or sauce.

As the mushrooms heat up in the pan, they release their juices and cook in their own liquid. 

Continue reading "How to Cook Mushrooms without Fat" »

Pressure Cooker Porcupine Meatballs

2017-01-09T17:30:43+00:00
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Pressure Cooker Porcupine Meatballs

Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.

With rice and meat all in one dish, you just need a vegetable side to complete the meal.

Continue reading "Pressure Cooker Porcupine Meatballs" »

How To Make The Best Detox Smoothie

2017-01-07T17:30:15+00:00
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Detox Smoothie

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

Today, I’m going to share my fool-proof system for making delicious detox smoothies.

Whether you binged over the holidays, drank too much alcohol on the weekend, want to boost your immune system or lose some weight, or just want to eat a bit healthier, smoothies are the easiest way to pack a ton of nutrition into your meal.

You can make a smoothie in less than 10 minutes. And the best part is, you don’t even need to turn on the oven!

Continue reading "How To Make The Best Detox Smoothie" »

Easy Tuscan Bean Soup

2017-01-10T17:30:42+00:00
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Tuscan Bean Soup

The best bean soups have a lived-in quality, as if they have been simmering on the back burner for hours, just waiting for you.

You can achieve this by cooking the dried beans from scratch, of course. Or you can skip the long simmer and pop open a can!

Bean soups have the distinct advantage of tasting terrific either way. Today’s soup uses canned beans to make a 30-minute meal that tastes like it took all day.

Continue reading "Easy Tuscan Bean Soup" »

French Toast with Caramelized Bananas (Vegan and Gluten-Free)

2017-01-11T17:30:12+00:00
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French Toast with Caramelized Bananas

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

Whoever thought of soaking bread and frying it should be nominated for sainthood.

This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast.

Continue reading "French Toast with Caramelized Bananas (Vegan and Gluten-Free)" »

Skillet Chermoula Chicken

2017-01-14T21:39:44+00:00
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Skillet Chermoula Chicken

Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.

Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.

Continue reading "Skillet Chermoula Chicken" »

How To Make Fast, No-Soak Beans in the Pressure Cooker

2017-01-16T17:30:55+00:00
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How To Make Fast, No-Soak Beans in the Pressure Cooker

I think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker.

Forget pre-soaking. Forget hours of gentle simmering.

With a pressure cooker, you can go from opening a bag of dried legumes to pump, tender beans in under an hour. How’s that for a sales pitch?!

Continue reading "How To Make Fast, No-Soak Beans in the Pressure Cooker" »

Green Mojito Smoothie

2017-01-17T17:30:23+00:00
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Green Mojito Smoothie

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

If you’re wary of green smoothies, this delicious blend may just change your mind.

Flavored with lime and mint, this smoothie is simultaneously zesty and sweet. It tastes like a fancy cocktail and boosts your immunity at the same time.

Continue reading "Green Mojito Smoothie" »

Farro, Mushroom, and Spinach Soup

2017-01-18T17:30:41+00:00
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Farro with Mushrooms and Spinach

If you haven’t met farro yet, let me introduce you.

Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads.

Italian cooks have enjoyed this grain for years, and it’s beginning to catch on here, too. Give it a try in this hearty, but easy, meal of cooked farro, sautéed mushrooms, and greens!

Continue reading "Farro, Mushroom, and Spinach Soup" »

Vegan French Toast with Caramelized Bananas

2017-01-11T17:30:12+00:00
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French Toast with Caramelized Bananas

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

Whoever thought of soaking bread and frying it should be nominated for sainthood.

This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast.

Continue reading "Vegan French Toast with Caramelized Bananas" »

Black Bean Turkey Chili

2017-01-22T19:47:31+00:00
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Black Bean Chili

It’s January! Meaning as pretty as it may look on a sunny winter day here in Northern California, as soon as I step outside I want to turn around and head back in, where it is still toasty warm.

Days like these are perfect for cooking a big pot of chili beans, don’t you think?

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Soba Noodle Soup with Chicken and Bok Choy

2017-01-23T17:30:43+00:00
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Soba Noodle Soup with Chicken and Bok Choy

While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule.

If you made a New Year’s resolution to eat a little better this year, this soup will keep you on track. It’s not health food — just good, healthy food!

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Paleo Hot Cocoa

2017-01-21T17:30:11+00:00
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Paleo Hot Cocoa

Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult.

This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder.

Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk!

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Chocolate Sour Cream Cake with Chocolate Frosting

2017-01-24T17:30:46+00:00
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Everyone needs a go-to recipe for chocolate cake. Maybe you volunteered to bring dessert for a dinner with friends, or you’ve got weekend guests, or there’s a birthday to celebrate.

This isn’t one of those dense death-by-chocolate cakes, but more like a richer version of devil’s food cake. Cover it with a thick layer of chocolate frosting and serve it right out of the pan.

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Arugula Salad with Beets and Goat Cheese

2017-01-25T17:15:09+00:00
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Arugula Beet Salad with Goat Cheese and Walnuts

Winter in California is the season for peppery arugula. Several years ago my parents planted some arugula in their garden and for years the arugula would re-seed itself, taking over the entire garden with a flourish, starting in December.

While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days.

Continue reading "Arugula Salad with Beets and Goat Cheese" »

Bloody Mary Smoothie

2017-01-28T17:30:37+00:00
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Bloody Mary Smoothie

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

Have you ever tried making a savory smoothie?

This non-alcoholic, breakfast-worthy spin on a traditional Bloody Mary cocktail is a splendid (s’blended!) introduction to veggie-based smoothies.

Continue reading "Bloody Mary Smoothie" »

Sheet Pan Fish and Chips

2017-01-30T17:30:57+00:00
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Sheet Pan Fish and Chips

Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!

When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.

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Old Bay Chicken Wings

2017-01-31T18:40:35+00:00
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Old Bay Chicken Wings

What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.

The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.

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How To Steam-Fry Vegetables

2017-01-31T17:30:11+00:00
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How To Steam Fry Vegetables

Need a quick side dish of vegetables to go with your meal? Try steam-frying them!

Using this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender. Steam-frying uses less oil than a regular stir-fry, but the vegetables still quickly cook through.

The veggies also pick up a little browning from the stir-fry step and some flavor from the liquid used for the steaming step, making them more exciting than plain steamed vegetables.

You can use this technique to cook just about any vegetable in the fridge, from cauliflower to green beans.

Continue reading "How To Steam-Fry Vegetables" »

Apple-Cinnamon French Toast Muffins

2017-02-01T17:30:52+00:00
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Apple Cinnamon French Toast Muffins

You’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true.

Not only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long.

Whatever your breakfast situation, these French toast muffins are up to the challenge.

Continue reading "Apple-Cinnamon French Toast Muffins" »