- Oprah.com | In The Pantry | Mon, Dec 16, 2013 3:37 PM EST | Comments
By Lynn Andriani
The Cheese That Adds Another Layer of Flavor
You know grated Parmesan makes pretty much any pasta dish taste a zillion times better, but even if you're not making carbs for dinner, it's smart to toss a container of the "King of Cheeses," as it's known in the dairy industry, into your grocery cart. A few spoonfuls add just enough salty tang to salads, and, when mixed with bread crumbs, make a terrific crust for oven-fried chicken. Parmesan's super powers don't end there, though. Whisk a few tablespoons of the cheese with a beaten egg and swirl it into a simmering minestrone, Italian wedding or even chicken soup; the egg will cook in the hot soup, and the mixture will add texture and a savory heft.
Read More: 5 Delicious Homemade Food Gifts
The Protein in an Unassuming Can
When we're focused on getting in and getting out of the supermarket, we often head to the perimeter, picking up fresh vegetables, meat and milk. But we need to make a note to take a quick detour down...Read More »
Every week on Food52.com, Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: Creamed greens were always comfort food, but now they don't need the steak on the side.
Creamed spinach -- let's own it -- is just an excuse to eat swirls of cream.
The greens are almost an afterthought to get it to sit up on the plate, a thickening agent. You could be eating creamed mesclun -- would you know the difference?
And there's nothing wrong with that. Some go to the steakhouse for the sides alone. But there's so much potential to tease out from the presence of a good green, and add even more dignity to cream's noble head start.
Enter: kale. Specifically, lacinato. Unlike spinach, it doesn't lose its structure, and shrink into pudding.
You've met kale, right? It's that thing you ate for lunch the past three days. But while we usually pigeonhole it into salad and smoothies, this is kale for the holidays. (Thanks for letting us borrow your kale for a minute, j...Read More »
- Redbook | In The Pantry | Thu, Jan 2, 2014 12:24 PM EST | Comments
'Tis the season for eating, so we're always looking for ways to make our favorite treats a little healthier. Enter this brownie recipe by Rebecca Andexler, author of cooking, baking, and parenting blog A Homemaker's Habitat. Andexler created the dark-chocolate sweets in collaboration with Bush's, which explains their secret nutritious ingredient: black beans. The beans give the brownies an extra healthy fiber boost, and no one ever needs to know your secret.Ingredients
1 can (15 ounces) black beans, drained and rinsed
1/2 cup dark chocolate chips
1/4 cup all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1.5 teaspoons vanilla extract
1 each large piece of parchment paper
1/4 cup dark chocolate chips (optional topping)
1/4 cup chopped walnuts (optional topping)
Related: 25 Foodie Gifts Under $50
1. Preheat oven to 350 degrees F.
2. L...Read More »
- In The Pantry | In The Pantry | Thu, Dec 12, 2013 2:50 PM EST | Comments
Who says you have to spend a lot of money to give a thoughtful gift? This week on "In the Pantry," host Aida Mollenkamp shares three DIY gifts you can make with ingredients straight out of your pantry for less than five bucks!
Peppermint Hot Chocolate
Mix In a Mason jar, place a layer of unsweetened cocoa powder, followed by a layer of granulated sugar, a pinch of salt, a layer of mini chocolate chips, and a layer of mint chips, which you can usually find at your grocery store during the holiday season. Mollenkamp recommends adding marshmallows or crushed candy canes if your grocery store doesn't sell mint chips. You can use a piece of parchment paper as a funnel to pour the ingredients into the jar. Cover the jar with its lid, and then dress it up with a tag and some instructions so that the recipient knows how to make Peppermint Hot Chocolate.
More on Yahoo: Not-So-Traditional Ideas for Holiday Gifts
Vanilla Cherr...Read More »
- Babble.com | In The Pantry | Wed, Dec 11, 2013 11:58 AM EST | CommentsDuring the holidays, I love making candied walnuts (and any kind of nut) to sprinkle on top of salads. It adds just the right amount of crunch and the hard caramel exterior melts into the dressing for an extra bit of sweetness. I'm kind of addicted to them. To change things up, this year I made an extra big batch of spicy and salty vegan candied walnuts just for salads, or the occasional snack. I swapped out the butter for vegan margarine to make these dairy-free. It just makes it a bit more friendly to take to parties because I never know what kind of dietary restrictions other party goers will have and I want everyone to enjoy what I bring.
Spicy and Salty Vegan Candied Walnuts for Salad
They get their spicy kick from a good pinch of cayenne pepper. If you don't want them to be super spicy, use less cayenne or leave it out completely. They will still be extra delicious from the other spices.
Spicy and Salty Vegan Candied Walnuts
Ingredients:...Read More »
2 cups whole nuts (pecans, walnuts, alm
What extra baking essentials do you purchase?