Read More »from In the Pantry: 3 Rice Krispies Dessert Recipes for Fall
This week on In the Pantry, Aida Mollenkamp shares her favorite recipe for Rice Krispies Squares, including her secret for giving these easy, decadent treats an extra boost of marshmallow goodness. Mollenkamp recommends that you use the stovetop instead of the microwave for melting the butter and marshmallows. The stovetop allows for more control and an even melt. Use miniature marshmallows, as large marshmallows take longer to melt. When serving up these yummy treats, Mollenkamp likes to make them extra tall, so she prepares them in an 8-by-8-inch baking dish. But if you like thinner treats, prepare them in a traditional 9-by-13-inch baking dish.
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Extra-Marshmallowy Rice Krispies Squares
6 tablespoons butter, plus additional for coating the baking dish
10 cups miniature marshmallows
8 cups Rice Krispies cereal
Line an 8-by-8-inch baking dish with parchment paper and lightly coat it with butter. Heat a large skillet over
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- In the Pantry | In The Pantry – Wed, Oct 9, 2013 5:19 PM EDT
Read More »from In the Pantry: 3 Rice Krispies Dessert Recipes for Fall
- In the Pantry | In The Pantry – Fri, Sep 27, 2013 3:21 PM EDT
Marinades may seem like a mystery, but they're made with a basic formula. Once you learn the secret to creating an easy marinade, you'll never buy a bottle of it at the store again. On this week's episode of "In the Pantry," Aida Mollenkamp shares three basic marinades you can make in a pinch.Read More »from In the Pantry: 3 Easy Marinades to Dress Up Your Meal
"You need a tenderizer, which is an alcohol or an acid mixed together with an oil because that will carry the flavor throughout the marinade," explains Mollenkamp. "And then [add] any seasonings you want. At the very least you want something that has a little bit of salt, like salt or soy. You could even add in things all the way from chilies to herbs."
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As a guideline, Mollenkamp recommends marinating seafood and fish for an hour. Red meat, poultry, and pork can marinate for four to eight hours.
If you want to take this marinade up a notch, Mollenkamp says you can add some sliced garlic or herbs.
2 teaspoons brown
- In the Pantry | In The Pantry – Fri, Sep 20, 2013 2:02 PM EDT
A recent study said that globally, 1.3 billon tons of food is discarded annually. How much food do you waste because you're not sure how to save it for later use? This week on In the Pantry, Aida Mollenkamp shows off cool ice cube tray tricks that can help you save money and do your part to reduce unnecessary food waste.Read More »from In the Pantry: Cool Ice Cube Tray Tricks That Can Save You Time and Money
Red wine. "The first thing that you could be saving are liquids," says Mollenkamp. "For example, if you opened a good bottle of red wine and you don't want to throw it out, you could put it into the ice cube tray [and] freeze it up." Cold drinks like sangria could be chilled with cubes of wine instead of water. And if you have a recipe that requires braising or a sauce that calls for red wine, just add a few wine cubes.
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Coffee. Instead of pouring an unused pot of coffee down the sink, pour it in ice cube trays and freeze it. The next time you want iced coffee, just add a few cubes to your hot coffee or espresso instead of water cubes.
- In the Pantry | In The Pantry – Thu, Sep 12, 2013 12:34 PM EDT
Ever try a recipe that has a little extra flavor, but you can't figure out the ingredient? This week on "In The Pantry," the secret is out. Aida Mollenkamp has the scoop on seven secret-weapon ingredients that can boost the taste of any dish.Read More »from In the Pantry: 7 Secret-Weapon Ingredients That Add Flavor to a Dish
Anchovies. Mollenkamp says anchovies seem "a little bit scary," but they are worth using because of the savory, salty flavor they add to a dish. When using anchovies for something classic like a caesar salad, she recommends sautéing garlic or onions, adding the anchovies and mashing them right in the pan. Anchovies are also delicious paired with chard and wilted kale.
Capers. Mollenkamp says capers provide a great briny flavor to dishes. "You can even fry them up in the pan and then just use them instead of a crouton on a salad or something like a chicken piccata."
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Sriracha. If want to add a spicy kick to a dish, try a bit of a chili-garlic paste called sriracha, . Mollenkamp suggests
- In the Pantry | In The Pantry – Mon, Sep 9, 2013 11:51 AM EDT
Want to impress your friends and have them pinning photos of your new signature dip? Expand your recipe repertoire and give salsa and guacamole a temporary break. This week on In the Pantry, Aida Mollenkamp shares two delicious party dips that you can make in minutes: Edamame Hummus and Roasted Red Pepper Dip.Read More »from In the Pantry: Signature Party Dips You Should Add to Your Menu
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Makes about 2 cups
"What's great about hummus and all bean dips is you can make it up to four days ahead, leave it in the fridge, and then just pull it out when you're ready to serve it," said Mollenkamp.
2 cups cooked edamame (shelled soybeans)
2 cloves garlic, roughly chopped
3 tablespoons freshly squeezed lemon juice
1 tablespoon tahini or almond butter
Pinch of salt
4 to 5 tablespoons water
2 tablespoons olive oil
1/2 cup snipped fresh chives, for garnish (optional)
Toasted sesame seeds, for garnish (optional)
Place edamame, garlic, and lemon juice in a food processor and pulse a few times.
If you love to cook, learning how to make a basic tomato sauce is a must. With just a few staple ingredients--olive oil, pureéd tomatoes, onion and garlic--you can make a delicious sauce that can serve as the base for fancier versions. This week on "In the Pantry," host Aida Mollenkamp shares her favorite recipe for a basic tomato sauce, and shows you how to transform it to make Vodka Cream Sauce and Meat Sauce.
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BASIC TOMATO SAUCE
Makes 24 cups, or three batches, of sauce
You'll use this sauce as the base for the Vodka Sauce and Meat Sauce. Mollenkamp recommends using San Marzano or Pomi canned tomatoes because of their low acidity level. "You'll end up with a better-tasting sauce," she said. You can use another brand of crushed puréed tomatoes, but you might need to adjust the end flavors with a little salt or even sugar to balance out the tomato sauce flavor. Can't find crushed pureéd tomatoes? Buy canned whole tomatoes and use a blender to Read More »from In the Pantry: Tomato Sauce 101
- In the Pantry | In The Pantry – Thu, Aug 22, 2013 1:05 PM EDT
If you're outfitting or updating your kitchen with new culinary gear, what are the essentials you can't cook without? This week on "In the Pantry," Aida Mollenkamp dishes up her tips on the pots, pans, utensils, and other indispensable kitchenware to make cooking and baking a breeze. "You're not going to be able to cook everything under the sun," said Mollenkamp, "but you will be able to cook probably 80 percent of your recipes with these things right here."Read More »from In the Pantry: Essential Cooking Gear for Your Kitchen
A high-quality saucepan and frying pan. Mollenkamp recommends a seasoned cast-iron skillet because of its versatility in the kitchen. "You can do everything from sear to fry, to make sauces, to even baking in it," she said. And you'll want a good-sized saucepan, which you can use to make everything from a small amount of soup to a basic tomato sauce.
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A sieve. Blanching vegetables, sifting flour, and draining pasta will be made easier if you use a sieve. Sieves come in a
- In the Pantry | In The Pantry – Fri, Aug 16, 2013 1:38 PM EDT
Tired of spending time in the kitchen working on a meal only to have it taste ho-hum? Maybe the problem isn't what you're cooking, but how you're cooking it. This week on In the Pantry, Aida Mollenkamp takes a look at eight of the most common cooking mistakes made in the kitchen and how they impact the food you're dishing up. Mollenkamp also offers easy solutions to these problems.Read More »from In the Pantry: 8 Common Cooking Mistakes (and How to Stop Making Them!)
Mistake: Under heating pans before cooking. "A pan is a metallic surface so you need the metal to expand in order for you to have even heat, and a good non-stick surface," Mollenkamp explained. "You really want to make sure that you're heating the pan adequately before you even begin cooking."
Try this: Let the pan heat up for two to three minutes before you begin cooking.
Mistake: Overcrowding food in pans. If you are cooking something where you're looking for a good brown--like sautéing mushrooms, or browning chicken before you braise it--then you're going to make sure you don't over crowd the pan.
Scientific research continues to highlight the importance of eating breakfast. In recent studies, data has shown that regularly eating a healthy breakfast can help you lose weight and reduce the risk of heart disease. But when you're in a hurry to get the kids to school, beat traffic, grab a latte, and make your first meeting--all on time--you might be quick to just skip your breakfast eats. This week on "In the Pantry," Aida Mollenkamp shares easy, no-fuss breakfast options so you don't have to lose out on the benefits of your morning meal when you're on the go.
You can turn your basic toast in breakfast bruschetta with a simple topping of chopped tomatoes, a drizzle of olive oil, a sprinkle of balsamic vinegar, and a tiny bit of salt. You could also cover toast with Read More »from In the Pantry: Eggless, No-Fuss Breakfast Bites
According to a recent study by the Natural Resources Defense Council, food waste costs the average American family $2,275 per year. Where's that money--and food--going? In the trash. One simple way to help save money and food is to utilize your freezer. This week on "In the Pantry," Aida Mollenkamp explains the fundamentals of how to best preserve your food in the freezer.Read More »from In the Pantry: Freezer Fundamentals
Stock up on freezer bags, freezer-safe containers, aluminum foil or parchment paper, masking tape, and a Sharpie pen. Choose freezer bags that have a label on them so you can easily mark your food. You'll use the foil or parchment paper to protect your solid foods. As for masking tape, you'll use it to label your containers. Masking tape can withstand cold temperatures and won't peel off with moisture.
Use freezer bags for anything liquid, such as stock and soups. Make sure the liquid is cold before you put it in the freezer bag, and freeze the liquid flat so that it can be easily stacked. When you want to defrost a