Chocolate cakes perfected
Shine Food - Fri, May 3, 2013 5:18 PM EDTby Kemp Minifie More »Chocolate cakes perfected
Unless you have a personal chef, eating gluten-free will more than likely require you to spend a little more time in the kitchen. And if you can't remember the last time you turned on the oven, this at first might seem daunting. After eating gluten-free for 17 years, I've learned a few time saving tricks and tips for eating gluten-free.
1. Relax. Don't try to re-invent the gluten-free version of every meal. Instead, rediscover the bounty of naturally gluten-free foods. Think baked chicken, grilled fish, eggs, rice, quinoa, potatoes, fresh vegetables, fruits and smoothies. It doesn't have to be complicated, and the combinations are endless. Get a handle on the basics before you overwhelm yourself with 20 different gluten-free flours, xanthan gum and 10 new
Are any of these items lurking in your pantry past their expiration dates? You're probably keeping these items, like flour, baking soda, and butter, longer than you should. Here are the surprising shelf lives of five common kitchen staples and tips on how to properly store them.
More on Shine: Expert tips to make your food last longer
Flours - It's a common misconception that flour will simply last forever; however, that's just not the case. Store flour in airtight containers in the refrigerator or freezer. Flour kept in the pantry will last up to six months, but in the freezer, flour can last up to one year. Remember to write expiration dates on the airtight containers.
Butter - Butter will be past its prime in about two weeks. To keep butter tasting fresh, store only one bar of butter in the fridge at a time, and place the others in the freezer where butter will last up to a month.
Baking soda - Are you using the same box of baking soda as an air freshener for your refrigerator and in
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A hit of lemon at the end of cooking gives this dinner bright flavor. Plus, see Everyday Food editor Sarah Carey whip up an easy sauce.
Chicken Thighs Braised in White Wine
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)
1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
Related: Favorite One-Pot Meals for the Family
2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
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