- In The Pantry | In The Pantry | Wed, Nov 20, 2013 11:29 PM EST | Comments
Entertaining doesn't have to be expensive. Today on "In the Pantry," Aida Mollenkamp will help you create a showstopping tabletop on a budget.
Keep it simple. Don't stress out about throwing the perfect party, says Mollenkamp. "Instead, make things easy on yourself and decorate with items you already have on hand." Use flowers, leaves, or other fun materials picked from your backyard. A clear glass bowl filled with seasonal fruit can make a simple, sophisticated statement.
Choose a neutral palette. Start with a light beige, gray, or white to act as a canvas on which to build your unique tabletop setting.
Remember the craft store is your friend for good, budget finds. "Everything from the kraft paper to the burlap, the raffia, and the nametags, I all got at the craft store for pennies on the dollar I would pay at a higher-end store," says Mollenkamp. Items on your table need not match perfectly. Mix and match textures and hues, and incorp...Read More »
- Disney Spoonful | In The Pantry | Fri, Nov 22, 2013 6:08 PM EST | CommentsDinner is never dull when baked potatoes are on the menu. For a twist, I sometimes serve them topped with our weekend leftovers. We pile crunchy French onions atop juicy pot roast - all layered over creamy macaroni and cheese - for the ultimate comfort food. If you're feeling adventurous, add a dollop of salsa for a spicy kick! Get the napkins ready, because this could get messy!
The ultimate baked potato!
Pot Roast Mac & Cheese Baked Potato
4 Idaho russet potatoes
8 tablespoons prepared macaroni and cheese
8 tablespoons prepared pot roast
4 tablespoons French fried onions
Sliced green onions for garnish
1. Heat conventional oven to 425°F
2. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.)
3. Bake potatoes on oven rack 60 to 70 minutes or until tender when pierced. (When using a convection oven, bake at 375°F for 55 minutes.)
4. Remove from o...Read More »
- Youbeauty.com | In The Pantry | Mon, Nov 25, 2013 10:02 AM EST | CommentsIt's peak winter squash season, and while to some that may just mean ordering up a pumpkin spice latte, there are far more delicious and healthy ways to get your fix. The many varieties of winter squash include butternut, kabocha, delicata, hubbard, spaghetti, acorn and more.
Reap squash's health benefits with this savory Moroccan-inspired dish.
Don't know where to start or how exactly to cook these beauty-benefitting and nutrient-rich members of the gourd family? This festive and hearty Moroccan dish features kabocha squash, but almost any winter squash would work. When shopping for squash, pick one that's heavy for its size, which means it's fresh and its water content is high. A lightweight squash may be dried out and old.
Warming Winter Squash Tagine Recipe courtesy of Food52.com Serves 6
Ingredients: 1/4 cup olive oil, divided 1 large red onion, diced 4 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 tea...Read More »
- Bon Appétit Magazine | In The Pantry | Mon, Nov 18, 2013 1:40 PM EST | Comments
Ah, popcorn. It's an endlessly customizable snack that's quite simply fun to eat. Make it with bacon and cashews if you're feeling like something salty,or mix it with caramel and almonds to satisfy a sweet tooth. Toss it in togarashi for cocktail hour, or grate some Parmesan over it for movie night. And while you don't need a microwave to make good popcorn, you do need to follow a few rules. Bon Appétit's senior food editor, Dawn Perry, was reminded of this herself when she burned a batch the other night.
So, in honor of Dawn, here are the things you are doing wrong-so stop doing them!
See more: 25 Ways to Use Sriracha1. FALSE: Only a High-Smoke-Point Oil Will Do
It might seem like only a peanut, canola, or grapeseed oil will work for popcorn, but actually, flavorful oils like olive or coconut oil-or even ghee-will work just fine. That's because of no. 2:
2. FALSE: High Heat = Faster...Read More »
Cooking You want to get things popping quickly, but you don't the kernels to burn. As soon
- Good Housekeeping | In The Pantry | Tue, Nov 19, 2013 10:59 AM EST | Comments
Spaghetti Pie with Prosciutto and Peas
Enhance the look of this delectable and economical dish with a garnish of fried, thinly sliced green onions.
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min
Oven Temp: 350
- 8 ounce(s) thick spaghetti
- 4 large eggs
- 2 large egg whites
- 1 container(s) (15 ounces) part-skim ricotta cheese
- 3/4 cup(s) reduced-fat (2%) milk
- 1/8 teaspoon(s) ground nutmeg
- Salt and ground black pepper
- 1 tablespoon(s) margarine or butter
- 1 bunch(es) green onions cut into 1/4-inch pieces (about 1 cup)
- 1 cup(s) frozen peas
- 6 slice(s) thinly sliced prosciutto (about 3 ounces)
1. Preheat oven to 350 degrees F. Heat large covered saucepot of water to boiling over high heat. Add spaghetti and cook 2 minutes less than label directs.
2. Meanwhile, in medium bowl, whisk eggs, egg whites, ricotta, milk, nutmeg, 1/4 teaspoon salt, and 1/4 teasp...Read More »
Do you wash your chef's knives in the dishwasher?