By Food & Wine
A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. More One-Pot Meals
Moroccan Chicken-and-Couscous SoupMoroccan Chicken-and-Couscous Soup
2 tablespoons cooking oil
1 onion, chopped
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1/2 cup couscous
1/3 cup chopped fresh parsley
1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent,
By Food & WineRead More »from Fast Chicken-and-Couscous Soup
By Food & WineRead More »from Crispy Chicken Tenders
In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried until golden-crisp. Best Fried Chicken in the US
Citrusy Chicken TendersCitrusy Chicken Tenders
1 large egg
1 cup white ale, such as Baladin Isaac
2 teaspoons finely grated lemon zest
2 teaspoons finely grated lime zest
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon finely chopped thyme
Freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
1 1/2 cups plain dry bread crumbs
Canola or vegetable oil, for frying
Warm marinara sauce, for serving
1. In a bowl, whisk the egg, ale, citrus zests and juices and thyme. Season with a generous pinch of salt and pepper. Add the chicken, cover and refrigerate for 2 to 4 hours.
2. Line a baking sheet with a rack. Put the bread crumbs in a shallow dish. Working
POPSUGAR FoodSource: 5 Fast and Easy Dinners For Spring
What better way to celebrate Spring than with a week full of meals packed with the season's best foods? Thanks to the warmer weather, chances are you'll be spending more time outdoors and less time inside cooking. That's why we've rounded up five meals that are super fast and easy so you can enjoy the sunny skies now that they're here.
- Spring Pizza: Asparagus and pea shoots top this delicious goat cheese and egg pizza that just screams Spring.
- Warm Artichoke and Mushroom Salad: For a light, healthy meal that is also packed with unique flavor, try a warm artichoke and mushroom salad.
- Lamb Lollipops: Lamb, a Spring meat, can be enjoyed when you cook these incredibly fresh lamb chops with mint-pistachio pesto. The lamb chops practically cook themselves, so this seemingly-complicated recipe is actually deceivingly simple.
- Asparagus Soup: Soup in the Spring? This asparagus soup is so easy and packed with the
- YumSugar | Shine Food – Tue, Apr 2, 2013 7:04 PM EDT
Source: 5 Ways to Add Pizzazz to Your Scrambled Egg Routine
Whether you prefer your scrambled eggs just-barely set, dry, or somewhere in between - a topic we could discuss ad nauseam - let's agree that the breakfast staple can often benefit from a bit of jazzing up via toppings and mix-ins. Sometimes that can be as simple as a hefty handful of parmesan cheese or a sprinkling of chopped fresh herbs like chives, parsley, or tarragon (or a combination of the two), but on days when more feels better, try one of these enticing ideas:
- Pesto, basil, sun-dried tomatoes, and parmesan: Either drizzle the pesto on top of cooked eggs, or swirl it into the eggs as they cook. Add a chiffonade of basil, sliced sun-dried tomatoes (or slow-roasted tomatoes), and grated parmesan.
- Brie, chives, and mushrooms: Slice up a handful of mushrooms and cook them till browned and tender in butter, add eggs, cook until set, and then top with chopped brie and minced chives.
- Bacon, cheddar,
You don't have to be a certified cheesemonger to know how to talk cheese. At the California's Artisan Cheese Festival, Lassa Skinner, retail director of the magazine Culture: The Word on Cheese, spoke about how to conduct a cheese tasting on a basic level. Like wine, it begins with the varietal (of milk), continues to the body (the rind and cheese's texture), and ends with sniffing and savoring (the flavor). According to Lassa, when in doubt about the name of the cheese you recently had at a restaurant or party, describing these four components will help your cheesemonger guide you in the right cheesy direction.
There would be no cheese without the milk! Each milk imparts a different flavor and texture, and with more tasting, you'll be able to distinguish the varieties without even looking on the label. Here are the types of milk you should know:
- Goat: Grassy and sour, popular goat milk cheeses include
- Beth Greenfield, Shine Staff | Shine Food – Tue, Apr 2, 2013 5:15 PM EDT
Gwyneth Paltrow’s latest, much-anticipated cookbook hit shelves Tuesday, bringing with it all the healthy, high-quality recipes one might expect from such a svelte, wholesome-looking thespian-foodie.Read More »from Gwyneth Paltrow’s $300-a-Day "It’s All Good" (No, It’s Not) Meal Plan
The tome has been the object of ridicule for many months now because of its premise of shunning all things good: No coffee, dairy, alcohol, sugar, shellfish, potatoes, tomatoes, bell pepper, eggplant, corn, wheat, meat, soy or anything processed at all were to pass Paltrow’s lips following a health scare, including a migraine and panic attack, that led her doctor to prescribe an “elimination diet” to get herself back on track.
The New York Post says “It’s All Good” reads like “the manifesto to some sort of creepy healthy-girl sorority with members who use beet juice rather than permanent marker to circle the ‘problem areas’ on each other’s bodies.” The Atlantic Wire calls it “the bible of laughable Hollywood Neuroticism.” And, according to Eater.com, the book is “drenched in a chatty
- Self Magazine | Shine Food – Tue, Apr 2, 2013 5:11 PM EDT
Ten essential gadgets, from $10 to $150.
by JD Rinne
Hey, we get it: Cooking's hard. Sometimes, especially after a long day, the last thing anybody wants to do is slave over a stove.
But before you reach for the takeout menus or hit the drive-thru, think again: If you stock your kitchen with easy-to-use, multitasking gadgets like the ones we've curated for you here, you might just be inspired to cook something yummy, filling and (dare we say it!) healthy.
Check out the story to see the tools that even a lazy girl will love!
More from SELF:
Read More »from 10 Essential Kitchen Gadgets that Even Lazy Cooks Will Love
- Babble.com | Shine Food – Tue, Apr 2, 2013 4:55 PM EDT
I'm hosting a dinner party and just found out one of my dear friends will be joining…and she happens to be vegan. I'm pretty traditional when it comes to my dinner spreads - ham, potatoes au gratin, and asparagus. We will still have our ham for the ham lovers and asparagus for all; but it's the potato au gratin recipe that's got me stumped. I don't want to have to make two versions or serve something completely different, so that's when I turned to all the great vegan cooks out there. I found so many amazing recipes, we might have to serve two au gratin recipes after all - just both of them vegan! - By Macki West
MORE ON BABBLE
Read More »from Ooey Gooey Goodness: 7 Au Gratin Recipes You'd Never Guess Are Vegan
- Babble.com | Shine Food – Tue, Apr 2, 2013 4:50 PM EDT
Easter's not over yet! It's time to crack those hard-boiled eggs and out them to good use, and we have just the recipes to make your taste buds jump off your tongue. From spicy buffalo chicken, to smoked salmon, these 7 flavorful recipes are truly eggseptional! - By Caitlin Morton and Andrea Roxas
MORE ON BABBLE
Read More »from Great Egg-spectations: 7 Unique Recipes for Your Easter Leftovers
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