- Disney Spoonful | In The Pantry | Fri, Aug 9, 2013 4:25 PM EDT | CommentsNothing is better than coming home after a long day to a fully cooked meal, and this dinner is not only satisfying but delicious! I make this recipe a lot for weekday meals and when we have company over because it's so incredibly simple - and it's always a crowd-pleaser. Tender, savory beef and black beans wrapped in a tortilla never disappoints!
Fast-food tacos don't stand a chance.
1 pound flank steak, fat trimmed
1 1/4 cup beef broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 can black beans, rinsed
optional add-ins: 1 cup diced tomatoes or 1 can green chilies
Related: 21 zesty Mexican recipes that'll impress your abuela
1. Add beef broth, chili powder, cumin, oregano, and salt to a slow-cooker and stir to combine.
2. Place the flank steak in the slow-cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours.
3. After the steak has finished cooking and is falling apart, transfer it to a cutting board. Shred the meat with a fork. ...Read More »
- In The Pantry | In The Pantry | Thu, Aug 8, 2013 3:27 PM EDT | Comments
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 smas...Read More »
- Good Housekeeping | In The Pantry | Wed, Aug 7, 2013 12:18 PM EDT | CommentsThe light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.
Lemon Cilantro Eggplant Dip
Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450
Related: 8 Healthy Dips and Spreads
- 2 whole(s) (1 pound each) eggplants , each halved lengthwise
- 4 clove(s) garlic, unpeeled
- 3 tablespoon(s) tahini, sesame puree
- 3 tablespoon(s) fresh lemon juice
- 1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
- Toasted or grilled pita wedges
- Carrot and cucumber sticks and red or yellow pepper slices
Related: Great Appetizer Recipes in 30 Minutes
1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or...Read More »
- Refinery29 | In The Pantry | Fri, Aug 2, 2013 10:34 AM EDT | Comments
By Lauren Conrad, Refinery29...Read More »
From her laid-back, effortless style to a fresh, ahead-of-the-trend beauty aesthetic, Lauren Conrad is a girl after our own heart. So, each week for the next month, the born-and-bred California girl will share with us her insider secrets and personal musings. Plus, check out her visually stunning guest pinning here! Next up, Lauren shows how to make olive oil ice cubes. Yum!
I like to use the freshest ingredients as often as possible when I'm cooking. And I truly believe that nothing compares to the taste of fresh herbs from the farmers' market. However, I find myself disappointed when I can't use my rosemary, oregano, sage, or thyme before they expire. Then, when I was browsing Pinterest recently, I saw a pretty genius idea that solved this dilemma. Enter: Infused olive oil ice cubes.
RELATED: Here's The SIMPLEST Dinner Recipe We've Ever Seen
This solution allows the herbs to infuse into the olive oil while freezing, and the cubes come in pretty handy for cook
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today, a disclaimer: No fruit flies were harmed or killed in the writing of this post. (But we can't say we'd be sad if they had been.)
What's the only creature that loves fruit more than you do? Fruit flies. In the world of science, they're known as drosophila and have been crucial in the understanding of basic genetics. But in the world of your kitchen, they're known as annoying black specks -- so small you wonder if you're hallucinating -- that orbit around your face every time you try to eat.
Don't be embarrassed if you have a fruit fly problem -- it happens to the best of us. The little buggers seem to come from nowhere and are practically impossible to get rid of.
But you have the power to do the impossible. Armed with a few basic tools, you can rid yourself of fruit flies and begin your new fruit fly-free life.Read More »
Do you wash your chef's knives in the dishwasher?