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recipe_x_detail.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | detail.id | detail.ts | detail.key | detail.value |
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203 | 84 | 2017-11-08 03:18:21 | How to Make Grilled Cabbage Steaks with Sauce Gribiche | sites/default/files/styles/smallest_16_9/public/1491330594/grilled-cabbage-steaks-sauce-gribiche-vegetable-steaks.jpg?itok=0iDXRh1a | Step 1 Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes. Step 2 Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Step 3 Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. Step 4 Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
201 | 84 | 2017-11-08 03:18:21 | How to Make Grilled Cabbage Steaks with Sauce Gribiche | sites/default/files/styles/smallest_16_9/public/1491330594/grilled-cabbage-steaks-sauce-gribiche-vegetable-steaks.jpg?itok=0iDXRh1a | Step 1 Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes. Step 2 Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Step 3 Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. Step 4 Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins | |
202 | 84 | 2017-11-08 03:18:21 | How to Make Grilled Cabbage Steaks with Sauce Gribiche | sites/default/files/styles/smallest_16_9/public/1491330594/grilled-cabbage-steaks-sauce-gribiche-vegetable-steaks.jpg?itok=0iDXRh1a | Step 1 Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes. Step 2 Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Step 3 Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. Step 4 Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins | |
206 | 85 | 2017-11-08 03:18:29 | This Recipe for Broccoli Steaks With Parmesan Bread Crumbs Is Packed With Fiber | sites/default/files/styles/smallest_16_9/public/1491330594/broccoli-steaks-parmesan-bread-crumbs-vegetable-steaks.jpg?itok=MS82u6Lg | Broccoli stalks have more fiber, while the florets are richer in phytochemicals— so do eat the whole thing! | Step 1 Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times. Step 2 Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture. Step 3 Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes. Step 4 Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper. Step 5 Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
204 | 85 | 2017-11-08 03:18:29 | This Recipe for Broccoli Steaks With Parmesan Bread Crumbs Is Packed With Fiber | sites/default/files/styles/smallest_16_9/public/1491330594/broccoli-steaks-parmesan-bread-crumbs-vegetable-steaks.jpg?itok=MS82u6Lg | Broccoli stalks have more fiber, while the florets are richer in phytochemicals— so do eat the whole thing! | Step 1 Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times. Step 2 Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture. Step 3 Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes. Step 4 Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper. Step 5 Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
205 | 85 | 2017-11-08 03:18:29 | This Recipe for Broccoli Steaks With Parmesan Bread Crumbs Is Packed With Fiber | sites/default/files/styles/smallest_16_9/public/1491330594/broccoli-steaks-parmesan-bread-crumbs-vegetable-steaks.jpg?itok=MS82u6Lg | Broccoli stalks have more fiber, while the florets are richer in phytochemicals— so do eat the whole thing! | Step 1 Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times. Step 2 Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture. Step 3 Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes. Step 4 Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper. Step 5 Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
209 | 86 | 2017-11-08 03:18:30 | How to Make Daikon Steaks With Glass Noodles | sites/default/files/styles/smallest_16_9/public/1491330594/daikon-steaks-glass-noodles-vegetable-steaks.jpg?itok=uFRrqZeZ | Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium. | Step 1 Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly. Step 2 Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer. Step 3 Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels. Step 4 Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture. Step 5 Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.) Step 6 Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
207 | 86 | 2017-11-08 03:18:30 | How to Make Daikon Steaks With Glass Noodles | sites/default/files/styles/smallest_16_9/public/1491330594/daikon-steaks-glass-noodles-vegetable-steaks.jpg?itok=uFRrqZeZ | Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium. | Step 1 Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly. Step 2 Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer. Step 3 Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels. Step 4 Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture. Step 5 Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.) Step 6 Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
208 | 86 | 2017-11-08 03:18:30 | How to Make Daikon Steaks With Glass Noodles | sites/default/files/styles/smallest_16_9/public/1491330594/daikon-steaks-glass-noodles-vegetable-steaks.jpg?itok=uFRrqZeZ | Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium. | Step 1 Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly. Step 2 Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer. Step 3 Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels. Step 4 Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture. Step 5 Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.) Step 6 Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
212 | 87 | 2017-11-08 03:18:33 | Get the Easy Recipe for Portobello Fajitas | sites/default/files/styles/smallest_16_9/public/1491330594/portobello-fajitas-vegetable-steaks.jpg?itok=sR1wmt1l | Step 1 Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat. Step 2 Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. Step 3 Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
210 | 87 | 2017-11-08 03:18:33 | Get the Easy Recipe for Portobello Fajitas | sites/default/files/styles/smallest_16_9/public/1491330594/portobello-fajitas-vegetable-steaks.jpg?itok=sR1wmt1l | Step 1 Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat. Step 2 Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. Step 3 Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins | |
211 | 87 | 2017-11-08 03:18:33 | Get the Easy Recipe for Portobello Fajitas | sites/default/files/styles/smallest_16_9/public/1491330594/portobello-fajitas-vegetable-steaks.jpg?itok=sR1wmt1l | Step 1 Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat. Step 2 Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. Step 3 Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins | |
213 | 88 | 2017-11-08 03:18:36 | How to Make a Classic Shallot Vinaigrette | sites/default/files/styles/smallest_16_9/public/styles/main/public/classic-shallot-vinaigrette-salad-dressing.jpg?itok=xv0ftzu_ | Whisk together vinegar, mustard, and honey in a bowl until combined. Slowly drizzle in oil, whisking constantly and vigorously. Whisk in shallot. Taste and season with salt and pepper. Serve or, for better flavor, place in a jar, seal, and let stand at room temperature for 1 hour or up to several hours to allow flavors to meld and shallot to mellow (shake jar a few times while vinaigrette stands). Just before serving, shake jar vigorously to mix. |
213 | 2017-11-08 03:18:36 | Yield | Scant 2/3 cup (recipe can be doubled) | |
216 | 90 | 2017-11-08 03:18:47 | Eggplant Steaks With Tapenade Is the Perfect Vegetarian Dinner | sites/default/files/styles/smallest_16_9/public/1491330594/eggplant-steaks-tapenade-vegetable-steaks.jpg?itok=PYuEy8U6 | Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side. | Step 1 Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. Step 2 Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. Step 3 Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. Step 4 Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
214 | 90 | 2017-11-08 03:18:47 | Eggplant Steaks With Tapenade Is the Perfect Vegetarian Dinner | sites/default/files/styles/smallest_16_9/public/1491330594/eggplant-steaks-tapenade-vegetable-steaks.jpg?itok=PYuEy8U6 | Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side. | Step 1 Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. Step 2 Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. Step 3 Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. Step 4 Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
215 | 90 | 2017-11-08 03:18:47 | Eggplant Steaks With Tapenade Is the Perfect Vegetarian Dinner | sites/default/files/styles/smallest_16_9/public/1491330594/eggplant-steaks-tapenade-vegetable-steaks.jpg?itok=PYuEy8U6 | Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side. | Step 1 Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. Step 2 Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. Step 3 Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. Step 4 Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
217 | 91 | 2017-11-08 03:18:48 | You Need This Recipe for Roasted Beets With Mushroom Bordelaise in Your Life | sites/default/files/styles/smallest_16_9/public/1491330594/roasted-beets-mushroom-bordelaise-vegetable-steaks.jpg?itok=9IBa5qMW | Roast the beets a day in advance and simply heat up the medallions when you want to eat. | Step 1 Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. Step 2 Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. Step 3 Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated. Step 4 Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
219 | 91 | 2017-11-08 03:18:48 | You Need This Recipe for Roasted Beets With Mushroom Bordelaise in Your Life | sites/default/files/styles/smallest_16_9/public/1491330594/roasted-beets-mushroom-bordelaise-vegetable-steaks.jpg?itok=9IBa5qMW | Roast the beets a day in advance and simply heat up the medallions when you want to eat. | Step 1 Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. Step 2 Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. Step 3 Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated. Step 4 Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme. |
14 | 2017-11-08 03:11:57 | Yield | 2 |
218 | 91 | 2017-11-08 03:18:48 | You Need This Recipe for Roasted Beets With Mushroom Bordelaise in Your Life | sites/default/files/styles/smallest_16_9/public/1491330594/roasted-beets-mushroom-bordelaise-vegetable-steaks.jpg?itok=9IBa5qMW | Roast the beets a day in advance and simply heat up the medallions when you want to eat. | Step 1 Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. Step 2 Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. Step 3 Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated. Step 4 Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme. |
218 | 2017-11-08 03:18:48 | Total Time | 1 Hour 35 Mins |
220 | 92 | 2017-11-08 03:18:55 | How to Make 4-Ingredient Avocado Truffles | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-truffles.jpg?itok=O8Q1YoY- | You already know avocados taste great in guacamole and smashed on top of toast. But avocados and chocolate? Trust us, it’s totally a delicious combo. Take any of our countless healthy recipes as proof, such as chocolate-avocado smoothies, brownies, frosti | Step 1 Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. Step 2 Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. Step 3 Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator. |
58 | 2017-11-08 03:13:07 | Active Time | 25 Mins |
221 | 92 | 2017-11-08 03:18:55 | How to Make 4-Ingredient Avocado Truffles | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-truffles.jpg?itok=O8Q1YoY- | You already know avocados taste great in guacamole and smashed on top of toast. But avocados and chocolate? Trust us, it’s totally a delicious combo. Take any of our countless healthy recipes as proof, such as chocolate-avocado smoothies, brownies, frosti | Step 1 Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. Step 2 Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. Step 3 Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator. |
142 | 2017-11-08 03:16:44 | Total Time | 50 Mins |
222 | 92 | 2017-11-08 03:18:55 | How to Make 4-Ingredient Avocado Truffles | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-truffles.jpg?itok=O8Q1YoY- | You already know avocados taste great in guacamole and smashed on top of toast. But avocados and chocolate? Trust us, it’s totally a delicious combo. Take any of our countless healthy recipes as proof, such as chocolate-avocado smoothies, brownies, frosti | Step 1 Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. Step 2 Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. Step 3 Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator. |
222 | 2017-11-08 03:18:55 | Yield | 12 truffles |
223 | 93 | 2017-11-08 03:18:57 | How to Make a Thai Stuffed Avocado | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-day-thai-stuffed-avocado.jpg?itok=Q21KovKy | Half an avocado has nearly 5 grams of fiber, about one-fifth of your daily requirement. | Step 1 Mix together fish sauce, lime juice, tamarind paste, and sugar in a medium bowl. Add shrimp. Step 2 Cut avocado in half and remove pit. Carefully remove peel, keeping halves intact. Top each avocado half with shrimp mixture and garnish with peanuts, cilantro, and scallion; serve with sriracha to taste. | 7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
225 | 93 | 2017-11-08 03:18:57 | How to Make a Thai Stuffed Avocado | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-day-thai-stuffed-avocado.jpg?itok=Q21KovKy | Half an avocado has nearly 5 grams of fiber, about one-fifth of your daily requirement. | Step 1 Mix together fish sauce, lime juice, tamarind paste, and sugar in a medium bowl. Add shrimp. Step 2 Cut avocado in half and remove pit. Carefully remove peel, keeping halves intact. Top each avocado half with shrimp mixture and garnish with peanuts, cilantro, and scallion; serve with sriracha to taste. | 14 | 2017-11-08 03:11:57 | Yield | 2 |
224 | 93 | 2017-11-08 03:18:57 | How to Make a Thai Stuffed Avocado | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-day-thai-stuffed-avocado.jpg?itok=Q21KovKy | Half an avocado has nearly 5 grams of fiber, about one-fifth of your daily requirement. | Step 1 Mix together fish sauce, lime juice, tamarind paste, and sugar in a medium bowl. Add shrimp. Step 2 Cut avocado in half and remove pit. Carefully remove peel, keeping halves intact. Top each avocado half with shrimp mixture and garnish with peanuts, cilantro, and scallion; serve with sriracha to taste. | 145 | 2017-11-08 03:16:45 | Total Time | 15 Mins |
228 | 94 | 2017-11-08 03:18:59 | Honeyed Frozen Yogurt With Berry Swirl Is a Great Source of Calcium | sites/default/files/styles/smallest_16_9/public/1489589880/honeyed-frozen-yogurt.jpg?itok=xHNm3fr2 | Yogurt brands vary a lot in tartness. Taste yours to see whether you want to cut back on the honey. | Step 1 Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use. Step 2 Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.) Step 3 Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container. Step 4 Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours. |
20 | 2017-11-08 03:12:05 | Yield | 8 |
226 | 94 | 2017-11-08 03:18:59 | Honeyed Frozen Yogurt With Berry Swirl Is a Great Source of Calcium | sites/default/files/styles/smallest_16_9/public/1489589880/honeyed-frozen-yogurt.jpg?itok=xHNm3fr2 | Yogurt brands vary a lot in tartness. Taste yours to see whether you want to cut back on the honey. | Step 1 Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use. Step 2 Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.) Step 3 Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container. Step 4 Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
227 | 94 | 2017-11-08 03:18:59 | Honeyed Frozen Yogurt With Berry Swirl Is a Great Source of Calcium | sites/default/files/styles/smallest_16_9/public/1489589880/honeyed-frozen-yogurt.jpg?itok=xHNm3fr2 | Yogurt brands vary a lot in tartness. Taste yours to see whether you want to cut back on the honey. | Step 1 Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use. Step 2 Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.) Step 3 Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container. Step 4 Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours. |
227 | 2017-11-08 03:18:59 | Total (includes freezing) Time | 5 Hours 30 Mins |
229 | 95 | 2017-11-08 03:19:05 | You'll Never Guess the Secret Ingredient in This Easy Tandoori Chicken Recipe | sites/default/files/styles/smallest_16_9/public/1489589880/easy-tandoori-chicken-yogurt-recipe.jpg?itok=IWBbX75B | Try to find chicken breasts of similar size and weight to get the most even results when cooking. | Step 1 Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally. Step 2 Preheat oven to 400ºF with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes. Turn broiler on. Step 3 Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
231 | 95 | 2017-11-08 03:19:05 | You'll Never Guess the Secret Ingredient in This Easy Tandoori Chicken Recipe | sites/default/files/styles/smallest_16_9/public/1489589880/easy-tandoori-chicken-yogurt-recipe.jpg?itok=IWBbX75B | Try to find chicken breasts of similar size and weight to get the most even results when cooking. | Step 1 Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally. Step 2 Preheat oven to 400ºF with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes. Turn broiler on. Step 3 Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
230 | 95 | 2017-11-08 03:19:05 | You'll Never Guess the Secret Ingredient in This Easy Tandoori Chicken Recipe | sites/default/files/styles/smallest_16_9/public/1489589880/easy-tandoori-chicken-yogurt-recipe.jpg?itok=IWBbX75B | Try to find chicken breasts of similar size and weight to get the most even results when cooking. | Step 1 Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally. Step 2 Preheat oven to 400ºF with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes. Turn broiler on. Step 3 Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges. |
230 | 2017-11-08 03:19:05 | Total (includes chilling) Time | 8 Hours 45 Mins |
232 | 96 | 2017-11-08 03:19:11 | How to Make Ranch Dressing With Yogurt | sites/default/files/styles/smallest_16_9/public/1489589880/yogurt-ranch-dressing.jpg?itok=1vuDiktQ | Add fresh tarragon or celery leaves instead of—or along with—some of the parsley. | Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks. | 1 | 2017-11-08 03:05:22 | Active Time | 5 Mins |
233 | 96 | 2017-11-08 03:19:11 | How to Make Ranch Dressing With Yogurt | sites/default/files/styles/smallest_16_9/public/1489589880/yogurt-ranch-dressing.jpg?itok=1vuDiktQ | Add fresh tarragon or celery leaves instead of—or along with—some of the parsley. | Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks. | 53 | 2017-11-08 03:12:58 | Total Time | 5 Mins |
234 | 96 | 2017-11-08 03:19:11 | How to Make Ranch Dressing With Yogurt | sites/default/files/styles/smallest_16_9/public/1489589880/yogurt-ranch-dressing.jpg?itok=1vuDiktQ | Add fresh tarragon or celery leaves instead of—or along with—some of the parsley. | Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks. | 234 | 2017-11-08 03:19:11 | Yield | Makes about 1 cup |
237 | 97 | 2017-11-08 03:19:18 | Bucatini With Artichokes and Caperberries Includes All of Your Favorite Italian Flavors | sites/default/files/styles/smallest_16_9/public/styles/main/public/0417_springpasta075.jpg?itok=OLfDhyjr | Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants. | Step 1 Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid. Step 2 Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate. Step 3 Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
236 | 97 | 2017-11-08 03:19:18 | Bucatini With Artichokes and Caperberries Includes All of Your Favorite Italian Flavors | sites/default/files/styles/smallest_16_9/public/styles/main/public/0417_springpasta075.jpg?itok=OLfDhyjr | Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants. | Step 1 Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid. Step 2 Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate. Step 3 Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese. |
47 | 2017-11-08 03:12:52 | Total Time | 25 Mins |
235 | 97 | 2017-11-08 03:19:18 | Bucatini With Artichokes and Caperberries Includes All of Your Favorite Italian Flavors | sites/default/files/styles/smallest_16_9/public/styles/main/public/0417_springpasta075.jpg?itok=OLfDhyjr | Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants. | Step 1 Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid. Step 2 Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate. Step 3 Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese. |
58 | 2017-11-08 03:13:07 | Active Time | 25 Mins |
238 | 98 | 2017-11-08 03:19:19 | Linguine With Asparagus, Prosciutto, and Mozzarella Will Be Your New Go-To Comfort Food | sites/default/files/styles/smallest_16_9/public/1488306548/linguine-asparagus-prosciutto-mozzarella.jpg?itok=xpZi-Kfz | A little goes a long way with this rich dish. Offer a fresh green salad to round out the meal. | Step 1 Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley. Step 2 Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat. Step 3 Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces. Step 4 Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
240 | 98 | 2017-11-08 03:19:19 | Linguine With Asparagus, Prosciutto, and Mozzarella Will Be Your New Go-To Comfort Food | sites/default/files/styles/smallest_16_9/public/1488306548/linguine-asparagus-prosciutto-mozzarella.jpg?itok=xpZi-Kfz | A little goes a long way with this rich dish. Offer a fresh green salad to round out the meal. | Step 1 Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley. Step 2 Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat. Step 3 Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces. Step 4 Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil. |
17 | 2017-11-08 03:12:01 | Yield | 6 |
239 | 98 | 2017-11-08 03:19:19 | Linguine With Asparagus, Prosciutto, and Mozzarella Will Be Your New Go-To Comfort Food | sites/default/files/styles/smallest_16_9/public/1488306548/linguine-asparagus-prosciutto-mozzarella.jpg?itok=xpZi-Kfz | A little goes a long way with this rich dish. Offer a fresh green salad to round out the meal. | Step 1 Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley. Step 2 Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat. Step 3 Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces. Step 4 Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil. |
47 | 2017-11-08 03:12:52 | Total Time | 25 Mins |
241 | 99 | 2017-11-08 03:19:24 | This Refreshing Fennel and Sugar Snap Pea Orecchiette Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1488306548/fennel-sugar-snap-pea-orecchiette.jpg?itok=PJZ4VoXg | Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips. | Step 1 Bring a medium saucepan of water to a boil over high heat. Add pasta and cook 8 minutes. Add sugar snap peas and fennel; cook until pasta is tender and peas are crisp-tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid. Step 2 Process 1 1/2 cups of the basil, 6 tablespoons of the oil, 1/4 cup of the mint, and 2 tablespoons of the hemp seeds in a food processor until coarsely chopped. Step 3 Combine pasta mixture, cooking liquid, and basil mixture in a medium bowl; toss to coat. Add salt, pepper, remaining 1/2 cup basil, and remaining mint; toss. Drizzle with remaining 2 tablespoons oil. Sprinkle with cheese and remaining 2 tablespoons hemp seeds. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
243 | 99 | 2017-11-08 03:19:24 | This Refreshing Fennel and Sugar Snap Pea Orecchiette Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1488306548/fennel-sugar-snap-pea-orecchiette.jpg?itok=PJZ4VoXg | Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips. | Step 1 Bring a medium saucepan of water to a boil over high heat. Add pasta and cook 8 minutes. Add sugar snap peas and fennel; cook until pasta is tender and peas are crisp-tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid. Step 2 Process 1 1/2 cups of the basil, 6 tablespoons of the oil, 1/4 cup of the mint, and 2 tablespoons of the hemp seeds in a food processor until coarsely chopped. Step 3 Combine pasta mixture, cooking liquid, and basil mixture in a medium bowl; toss to coat. Add salt, pepper, remaining 1/2 cup basil, and remaining mint; toss. Drizzle with remaining 2 tablespoons oil. Sprinkle with cheese and remaining 2 tablespoons hemp seeds. |
17 | 2017-11-08 03:12:01 | Yield | 6 |
242 | 99 | 2017-11-08 03:19:24 | This Refreshing Fennel and Sugar Snap Pea Orecchiette Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1488306548/fennel-sugar-snap-pea-orecchiette.jpg?itok=PJZ4VoXg | Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips. | Step 1 Bring a medium saucepan of water to a boil over high heat. Add pasta and cook 8 minutes. Add sugar snap peas and fennel; cook until pasta is tender and peas are crisp-tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid. Step 2 Process 1 1/2 cups of the basil, 6 tablespoons of the oil, 1/4 cup of the mint, and 2 tablespoons of the hemp seeds in a food processor until coarsely chopped. Step 3 Combine pasta mixture, cooking liquid, and basil mixture in a medium bowl; toss to coat. Add salt, pepper, remaining 1/2 cup basil, and remaining mint; toss. Drizzle with remaining 2 tablespoons oil. Sprinkle with cheese and remaining 2 tablespoons hemp seeds. |
47 | 2017-11-08 03:12:52 | Total Time | 25 Mins |
246 | 100 | 2017-11-08 03:19:28 | Give Your Pasta A Springtime Twist With Shells With Bibb Lettuce and Spring Peas | sites/default/files/styles/smallest_16_9/public/1488306548/spring-pasta-shells-bibb-lettuce-spring-peas.jpg?itok=weV1nhOj | Bibb is a type of butterhead lettuce, with tender, sweet leaves. If you can’t find it, substitute Boston, another butterhead variety. | Step 1 Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar. Step 2 Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes. Step 3 Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
245 | 100 | 2017-11-08 03:19:28 | Give Your Pasta A Springtime Twist With Shells With Bibb Lettuce and Spring Peas | sites/default/files/styles/smallest_16_9/public/1488306548/spring-pasta-shells-bibb-lettuce-spring-peas.jpg?itok=weV1nhOj | Bibb is a type of butterhead lettuce, with tender, sweet leaves. If you can’t find it, substitute Boston, another butterhead variety. | Step 1 Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar. Step 2 Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes. Step 3 Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
244 | 100 | 2017-11-08 03:19:28 | Give Your Pasta A Springtime Twist With Shells With Bibb Lettuce and Spring Peas | sites/default/files/styles/smallest_16_9/public/1488306548/spring-pasta-shells-bibb-lettuce-spring-peas.jpg?itok=weV1nhOj | Bibb is a type of butterhead lettuce, with tender, sweet leaves. If you can’t find it, substitute Boston, another butterhead variety. | Step 1 Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar. Step 2 Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes. Step 3 Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese. |
147 | 2017-11-08 03:16:53 | Active Time | 10 Mins |
247 | 101 | 2017-11-08 03:19:32 | Pasta Pearls With Spinach and Turmeric Is Packed With Protein and Calcium | sites/default/files/styles/smallest_16_9/public/1488306548/pasta-pearls-spinach-tumeric.jpg?itok=_6velqWK | Don’t care for cilantro? Trade it for parsley. | Step 1 Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes. Step 2 Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins |
249 | 101 | 2017-11-08 03:19:32 | Pasta Pearls With Spinach and Turmeric Is Packed With Protein and Calcium | sites/default/files/styles/smallest_16_9/public/1488306548/pasta-pearls-spinach-tumeric.jpg?itok=_6velqWK | Don’t care for cilantro? Trade it for parsley. | Step 1 Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes. Step 2 Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
248 | 101 | 2017-11-08 03:19:32 | Pasta Pearls With Spinach and Turmeric Is Packed With Protein and Calcium | sites/default/files/styles/smallest_16_9/public/1488306548/pasta-pearls-spinach-tumeric.jpg?itok=_6velqWK | Don’t care for cilantro? Trade it for parsley. | Step 1 Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes. Step 2 Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro. |
248 | 2017-11-08 03:19:32 | Total Time | 35 Mins |
252 | 102 | 2017-11-08 03:19:36 | This Low-Calorie Carrot And Zucchini Pasta Is the Perfect Light Lunch | sites/default/files/styles/smallest_16_9/public/1488306548/carrot-zucchini-spaghetti.jpg?itok=7RAU1Z76 | Step 1 Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs. Step 2 Using a spiralizer, cut zucchini and carrots into long “noodles.” Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain. Step 3 Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat. Step 4 Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
250 | 102 | 2017-11-08 03:19:36 | This Low-Calorie Carrot And Zucchini Pasta Is the Perfect Light Lunch | sites/default/files/styles/smallest_16_9/public/1488306548/carrot-zucchini-spaghetti.jpg?itok=7RAU1Z76 | Step 1 Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs. Step 2 Using a spiralizer, cut zucchini and carrots into long “noodles.” Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain. Step 3 Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat. Step 4 Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins | |
251 | 102 | 2017-11-08 03:19:36 | This Low-Calorie Carrot And Zucchini Pasta Is the Perfect Light Lunch | sites/default/files/styles/smallest_16_9/public/1488306548/carrot-zucchini-spaghetti.jpg?itok=7RAU1Z76 | Step 1 Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs. Step 2 Using a spiralizer, cut zucchini and carrots into long “noodles.” Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain. Step 3 Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat. Step 4 Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins | |
253 | 103 | 2017-11-08 03:19:42 | Avocado Pickles Are a Delicious Thing That You Need to Try | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-pickles.jpg?itok=KSxS2n2c | Use avocados that are not quite ripe in this recipe; pickling softens them. | Step 1 Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes. Step 2 Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month. |
147 | 2017-11-08 03:16:53 | Active Time | 10 Mins |
254 | 103 | 2017-11-08 03:19:42 | Avocado Pickles Are a Delicious Thing That You Need to Try | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-pickles.jpg?itok=KSxS2n2c | Use avocados that are not quite ripe in this recipe; pickling softens them. | Step 1 Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes. Step 2 Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month. |
254 | 2017-11-08 03:19:42 | Total Time | 1 Hour 10 Mins |
255 | 103 | 2017-11-08 03:19:42 | Avocado Pickles Are a Delicious Thing That You Need to Try | sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-pickles.jpg?itok=KSxS2n2c | Use avocados that are not quite ripe in this recipe; pickling softens them. | Step 1 Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes. Step 2 Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month. |
255 | 2017-11-08 03:19:42 | Yield | Makes 1 pint |
258 | 104 | 2017-11-08 03:19:51 | Easy Jerk Chicken With Peppers and Pineapple Is a Good Source of Calcium | sites/default/files/styles/smallest_16_9/public/styles/main/public/easy-jerk-chicken-peppers-pineapple-recipe.jpg?itok=S0cdklsZ | Pat the pineapple and chicken pieces dry before seasoning. That will allow both to sear instead of steam in the oven, yielding much better texture. | Step 1 Preheat oven to broil, with a rack 4 inches from heat. Line a baking sheet with foil. Step 2 Make jerk seasoning: Whisk together thyme, sugar, allspice, garlic powder, salt, cayenne, and black pepper in a small bowl. Step 3 Toss bell peppers, pineapple, and onion on prepared baking sheet with oil and a generous pinch of the jerk seasoning, spreading everything out evenly. Step 4 Rub chicken pieces with remaining jerk seasoning, coating lightly. Nestle chicken pieces among vegetables on baking sheet. Transfer to oven and broil until chicken is cooked through and peppers and pineapple are well charred, 10 to 12 minutes, flipping chicken halfway through. Keep a close eye on baking sheet to prevent burning. Serve hot. |
17 | 2017-11-08 03:12:01 | Yield | 6 |
256 | 104 | 2017-11-08 03:19:51 | Easy Jerk Chicken With Peppers and Pineapple Is a Good Source of Calcium | sites/default/files/styles/smallest_16_9/public/styles/main/public/easy-jerk-chicken-peppers-pineapple-recipe.jpg?itok=S0cdklsZ | Pat the pineapple and chicken pieces dry before seasoning. That will allow both to sear instead of steam in the oven, yielding much better texture. | Step 1 Preheat oven to broil, with a rack 4 inches from heat. Line a baking sheet with foil. Step 2 Make jerk seasoning: Whisk together thyme, sugar, allspice, garlic powder, salt, cayenne, and black pepper in a small bowl. Step 3 Toss bell peppers, pineapple, and onion on prepared baking sheet with oil and a generous pinch of the jerk seasoning, spreading everything out evenly. Step 4 Rub chicken pieces with remaining jerk seasoning, coating lightly. Nestle chicken pieces among vegetables on baking sheet. Transfer to oven and broil until chicken is cooked through and peppers and pineapple are well charred, 10 to 12 minutes, flipping chicken halfway through. Keep a close eye on baking sheet to prevent burning. Serve hot. |
147 | 2017-11-08 03:16:53 | Active Time | 10 Mins |
257 | 104 | 2017-11-08 03:19:51 | Easy Jerk Chicken With Peppers and Pineapple Is a Good Source of Calcium | sites/default/files/styles/smallest_16_9/public/styles/main/public/easy-jerk-chicken-peppers-pineapple-recipe.jpg?itok=S0cdklsZ | Pat the pineapple and chicken pieces dry before seasoning. That will allow both to sear instead of steam in the oven, yielding much better texture. | Step 1 Preheat oven to broil, with a rack 4 inches from heat. Line a baking sheet with foil. Step 2 Make jerk seasoning: Whisk together thyme, sugar, allspice, garlic powder, salt, cayenne, and black pepper in a small bowl. Step 3 Toss bell peppers, pineapple, and onion on prepared baking sheet with oil and a generous pinch of the jerk seasoning, spreading everything out evenly. Step 4 Rub chicken pieces with remaining jerk seasoning, coating lightly. Nestle chicken pieces among vegetables on baking sheet. Transfer to oven and broil until chicken is cooked through and peppers and pineapple are well charred, 10 to 12 minutes, flipping chicken halfway through. Keep a close eye on baking sheet to prevent burning. Serve hot. |
257 | 2017-11-08 03:19:51 | Total Time | 22 Mins |
259 | 105 | 2017-11-08 03:19:53 | How to Make One-Pan Broiled Beef and Broccoli | sites/default/files/styles/smallest_16_9/public/styles/main/public/boiled-beef-and-broccoli-recipe.jpg?itok=a-n9_zzO | Shiitakes are more than tasty. They’re also powerful cancer fighters, plus they boost heart health, brain function, and immunity. | Step 1 Preheat oven to 375 F, with 1 rack in the center position and another 4 inches from broiler. Line a large baking sheet with foil. Step 2 Whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger in a medium bowl. Measure out 1/4 cup of the marinade. Add steak to remainder, turning to coat. Step 3 Toss broccoli florets and mushrooms on prepared baking sheet with olive oil and reserved marinade. Spread vegetables out in an even layer, transfer to center rack in oven, and roast until just tender, about 10 minutes. Remove baking sheet from oven and set oven to broil. Step 4 Push broccoli and mushrooms to edges of baking sheet and place steak in the center, drizzling over any remaining marinade. Slide baking sheet under broiler and broil until steak begins to char on the outside and a thermometer inserted into thickest part registers 125 F for rare or 135 F for medium-rare, 3 to 5 minutes per side. Step 5 Remove baking sheet from oven and let steak rest, loosely covered with foil, for 10 minutes before thinly slicing against the grain. Serve warm, with vegetables alongside. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
261 | 105 | 2017-11-08 03:19:53 | How to Make One-Pan Broiled Beef and Broccoli | sites/default/files/styles/smallest_16_9/public/styles/main/public/boiled-beef-and-broccoli-recipe.jpg?itok=a-n9_zzO | Shiitakes are more than tasty. They’re also powerful cancer fighters, plus they boost heart health, brain function, and immunity. | Step 1 Preheat oven to 375 F, with 1 rack in the center position and another 4 inches from broiler. Line a large baking sheet with foil. Step 2 Whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger in a medium bowl. Measure out 1/4 cup of the marinade. Add steak to remainder, turning to coat. Step 3 Toss broccoli florets and mushrooms on prepared baking sheet with olive oil and reserved marinade. Spread vegetables out in an even layer, transfer to center rack in oven, and roast until just tender, about 10 minutes. Remove baking sheet from oven and set oven to broil. Step 4 Push broccoli and mushrooms to edges of baking sheet and place steak in the center, drizzling over any remaining marinade. Slide baking sheet under broiler and broil until steak begins to char on the outside and a thermometer inserted into thickest part registers 125 F for rare or 135 F for medium-rare, 3 to 5 minutes per side. Step 5 Remove baking sheet from oven and let steak rest, loosely covered with foil, for 10 minutes before thinly slicing against the grain. Serve warm, with vegetables alongside. |
20 | 2017-11-08 03:12:05 | Yield | 8 |
260 | 105 | 2017-11-08 03:19:53 | How to Make One-Pan Broiled Beef and Broccoli | sites/default/files/styles/smallest_16_9/public/styles/main/public/boiled-beef-and-broccoli-recipe.jpg?itok=a-n9_zzO | Shiitakes are more than tasty. They’re also powerful cancer fighters, plus they boost heart health, brain function, and immunity. | Step 1 Preheat oven to 375 F, with 1 rack in the center position and another 4 inches from broiler. Line a large baking sheet with foil. Step 2 Whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger in a medium bowl. Measure out 1/4 cup of the marinade. Add steak to remainder, turning to coat. Step 3 Toss broccoli florets and mushrooms on prepared baking sheet with olive oil and reserved marinade. Spread vegetables out in an even layer, transfer to center rack in oven, and roast until just tender, about 10 minutes. Remove baking sheet from oven and set oven to broil. Step 4 Push broccoli and mushrooms to edges of baking sheet and place steak in the center, drizzling over any remaining marinade. Slide baking sheet under broiler and broil until steak begins to char on the outside and a thermometer inserted into thickest part registers 125 F for rare or 135 F for medium-rare, 3 to 5 minutes per side. Step 5 Remove baking sheet from oven and let steak rest, loosely covered with foil, for 10 minutes before thinly slicing against the grain. Serve warm, with vegetables alongside. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
262 | 106 | 2017-11-08 03:19:55 | These Double-Ginger Gingersnaps Are Grain-Free | sites/default/files/styles/smallest_16_9/public/styles/main/public/grain-free-double-ginger-snaps.jpg?itok=MQeadifF | Step 1 Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes. Step 2 Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly. Step 3 Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins | |
263 | 106 | 2017-11-08 03:19:55 | These Double-Ginger Gingersnaps Are Grain-Free | sites/default/files/styles/smallest_16_9/public/styles/main/public/grain-free-double-ginger-snaps.jpg?itok=MQeadifF | Step 1 Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes. Step 2 Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly. Step 3 Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely. |
263 | 2017-11-08 03:19:55 | Total Time | 1 Hour | |
264 | 106 | 2017-11-08 03:19:55 | These Double-Ginger Gingersnaps Are Grain-Free | sites/default/files/styles/smallest_16_9/public/styles/main/public/grain-free-double-ginger-snaps.jpg?itok=MQeadifF | Step 1 Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes. Step 2 Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly. Step 3 Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely. |
264 | 2017-11-08 03:19:55 | Yield | About 34 cookies | |
267 | 107 | 2017-11-08 03:19:57 | For Dinner Tonight, Try Shrimp-Vegetable Stir-Fry With Sesame-Ginger Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-vegetable-stir-fry-sesame-ginger-recipe.jpg?itok=oraYWXxy | Step 1 Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl. Step 2 Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds. Step 3 Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates. Step 4 Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
266 | 107 | 2017-11-08 03:19:57 | For Dinner Tonight, Try Shrimp-Vegetable Stir-Fry With Sesame-Ginger Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-vegetable-stir-fry-sesame-ginger-recipe.jpg?itok=oraYWXxy | Step 1 Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl. Step 2 Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds. Step 3 Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates. Step 4 Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins | |
265 | 107 | 2017-11-08 03:19:57 | For Dinner Tonight, Try Shrimp-Vegetable Stir-Fry With Sesame-Ginger Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-vegetable-stir-fry-sesame-ginger-recipe.jpg?itok=oraYWXxy | Step 1 Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl. Step 2 Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds. Step 3 Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates. Step 4 Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired. |
265 | 2017-11-08 03:19:57 | Active Time | 45 Mins | |
268 | 108 | 2017-11-08 03:20:01 | This Braised Belgian Endive Recipe Is Filled With Fiber | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-belgian-endive.jpg?itok=RtM_KlzO | Have it your way. Serve this dish hot, warm, or at room temperature. It makes a great side for fish, chicken, or pork. | Step 1 Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more. Step 2 Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins |
270 | 108 | 2017-11-08 03:20:01 | This Braised Belgian Endive Recipe Is Filled With Fiber | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-belgian-endive.jpg?itok=RtM_KlzO | Have it your way. Serve this dish hot, warm, or at room temperature. It makes a great side for fish, chicken, or pork. | Step 1 Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more. Step 2 Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
269 | 108 | 2017-11-08 03:20:01 | This Braised Belgian Endive Recipe Is Filled With Fiber | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-belgian-endive.jpg?itok=RtM_KlzO | Have it your way. Serve this dish hot, warm, or at room temperature. It makes a great side for fish, chicken, or pork. | Step 1 Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more. Step 2 Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins |
273 | 109 | 2017-11-08 03:20:08 | This Hearty Braised Chicken Dinner Is the Perfect Meal for Cold Winter Nights | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-chicken-peppers-tomatoes-olives-recipe_0.jpg?itok=a-aMu4wY | Round it out. Serve rice or roasted baby red potatoes alongside the chicken for a hearty meal. | Step 1 Pat chicken pieces dry; sprinkle with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, place chicken pieces in a single layer, skin side down, in hot oil; cook until pieces are lightly browned and release easily from skillet, 5 to 10 minutes. Turn chicken and cook, turning pieces occasionally with tongs, until brown on all sides, 5 to 7 minutes more. Transfer to a plate. Step 2 Add onion, bell peppers, and capers to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Stir in garlic and orange zest; cook, stirring often, for 1 minute. Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes. Stir in tomatoes and bring to a boil. Stir in olives, Italian seasoning, and bay leaves. Step 3 Return chicken pieces to skillet. (They will not be fully submerged.) Reduce heat to low. Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken. Discard bay leaves. Sprinkle with parsley and serve chicken with sauce. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
271 | 109 | 2017-11-08 03:20:08 | This Hearty Braised Chicken Dinner Is the Perfect Meal for Cold Winter Nights | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-chicken-peppers-tomatoes-olives-recipe_0.jpg?itok=a-aMu4wY | Round it out. Serve rice or roasted baby red potatoes alongside the chicken for a hearty meal. | Step 1 Pat chicken pieces dry; sprinkle with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, place chicken pieces in a single layer, skin side down, in hot oil; cook until pieces are lightly browned and release easily from skillet, 5 to 10 minutes. Turn chicken and cook, turning pieces occasionally with tongs, until brown on all sides, 5 to 7 minutes more. Transfer to a plate. Step 2 Add onion, bell peppers, and capers to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Stir in garlic and orange zest; cook, stirring often, for 1 minute. Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes. Stir in tomatoes and bring to a boil. Stir in olives, Italian seasoning, and bay leaves. Step 3 Return chicken pieces to skillet. (They will not be fully submerged.) Reduce heat to low. Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken. Discard bay leaves. Sprinkle with parsley and serve chicken with sauce. |
86 | 2017-11-08 03:15:07 | Active Time | 35 Mins |
272 | 109 | 2017-11-08 03:20:08 | This Hearty Braised Chicken Dinner Is the Perfect Meal for Cold Winter Nights | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-chicken-peppers-tomatoes-olives-recipe_0.jpg?itok=a-aMu4wY | Round it out. Serve rice or roasted baby red potatoes alongside the chicken for a hearty meal. | Step 1 Pat chicken pieces dry; sprinkle with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, place chicken pieces in a single layer, skin side down, in hot oil; cook until pieces are lightly browned and release easily from skillet, 5 to 10 minutes. Turn chicken and cook, turning pieces occasionally with tongs, until brown on all sides, 5 to 7 minutes more. Transfer to a plate. Step 2 Add onion, bell peppers, and capers to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Stir in garlic and orange zest; cook, stirring often, for 1 minute. Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes. Stir in tomatoes and bring to a boil. Stir in olives, Italian seasoning, and bay leaves. Step 3 Return chicken pieces to skillet. (They will not be fully submerged.) Reduce heat to low. Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken. Discard bay leaves. Sprinkle with parsley and serve chicken with sauce. |
166 | 2017-11-08 03:17:40 | Total Time | 1 Hour 15 Mins |
276 | 110 | 2017-11-08 03:20:10 | This Sake-Braised Fish With Vegetables Recipe Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sake-fish-vegetables.jpg?itok=nvMlmfks | Go light. A gentle simmer in sake infuses delicate fish with flavor. | Step 1 Heat grapeseed oil in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon of the salt. Cook, stirring often, until mushrooms release their liquid and begin to brown, about 6 minutes. Stir in scallions, carrots, and bok choy. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cook, stirring often, until vegetables are tender and begin to turn golden, 3 to 5 minutes. Stir in ginger and garlic; cook, stirring constantly, for 1 minute. Step 2 Add sake, broth, tamari, and mirin; bring to a boil, stirring to loosen any browned bits from bottom of skillet. Reduce heat to low. Nestle fish in liquid among vegetables. (Fish will not be fully submerged.) Drizzle with sesame oil. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Remove fish and vegetables; divide among 4 plates. Increase heat to high and boil cooking liquid until thickened and reduced by half, about 6 minutes; drizzle over fish and vegetables. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
275 | 110 | 2017-11-08 03:20:10 | This Sake-Braised Fish With Vegetables Recipe Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sake-fish-vegetables.jpg?itok=nvMlmfks | Go light. A gentle simmer in sake infuses delicate fish with flavor. | Step 1 Heat grapeseed oil in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon of the salt. Cook, stirring often, until mushrooms release their liquid and begin to brown, about 6 minutes. Stir in scallions, carrots, and bok choy. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cook, stirring often, until vegetables are tender and begin to turn golden, 3 to 5 minutes. Stir in ginger and garlic; cook, stirring constantly, for 1 minute. Step 2 Add sake, broth, tamari, and mirin; bring to a boil, stirring to loosen any browned bits from bottom of skillet. Reduce heat to low. Nestle fish in liquid among vegetables. (Fish will not be fully submerged.) Drizzle with sesame oil. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Remove fish and vegetables; divide among 4 plates. Increase heat to high and boil cooking liquid until thickened and reduced by half, about 6 minutes; drizzle over fish and vegetables. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins |
274 | 110 | 2017-11-08 03:20:10 | This Sake-Braised Fish With Vegetables Recipe Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sake-fish-vegetables.jpg?itok=nvMlmfks | Go light. A gentle simmer in sake infuses delicate fish with flavor. | Step 1 Heat grapeseed oil in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon of the salt. Cook, stirring often, until mushrooms release their liquid and begin to brown, about 6 minutes. Stir in scallions, carrots, and bok choy. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cook, stirring often, until vegetables are tender and begin to turn golden, 3 to 5 minutes. Stir in ginger and garlic; cook, stirring constantly, for 1 minute. Step 2 Add sake, broth, tamari, and mirin; bring to a boil, stirring to loosen any browned bits from bottom of skillet. Reduce heat to low. Nestle fish in liquid among vegetables. (Fish will not be fully submerged.) Drizzle with sesame oil. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Remove fish and vegetables; divide among 4 plates. Increase heat to high and boil cooking liquid until thickened and reduced by half, about 6 minutes; drizzle over fish and vegetables. |
86 | 2017-11-08 03:15:07 | Active Time | 35 Mins |
279 | 111 | 2017-11-08 03:20:16 | This Nutrient-Packed Veggie Side Dish Can Be Made in Advance | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-spicy-carrots-fennel-chickpeas.jpg?itok=4UGcdgCx | This dish is best when cooked a few hours (or even a day) in advance. Rewarm gently on the stove before eating. | Step 1 Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute. Step 2 Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt. Step 3 Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
277 | 111 | 2017-11-08 03:20:16 | This Nutrient-Packed Veggie Side Dish Can Be Made in Advance | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-spicy-carrots-fennel-chickpeas.jpg?itok=4UGcdgCx | This dish is best when cooked a few hours (or even a day) in advance. Rewarm gently on the stove before eating. | Step 1 Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute. Step 2 Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt. Step 3 Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
278 | 111 | 2017-11-08 03:20:16 | This Nutrient-Packed Veggie Side Dish Can Be Made in Advance | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-spicy-carrots-fennel-chickpeas.jpg?itok=4UGcdgCx | This dish is best when cooked a few hours (or even a day) in advance. Rewarm gently on the stove before eating. | Step 1 Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute. Step 2 Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt. Step 3 Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins |
280 | 112 | 2017-11-08 03:20:23 | You Need to Try This Recipe for Coconut-Caramel Pears | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-coconut-caramel-pears.jpg?itok=Ho00tZlB | So sweet. Pears are a good source of heart-healthy vitamin C. | Step 1 Preheat oven to 425 degrees. Melt butter in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize, about 5 minutes. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears. Step 2 Transfer skillet to oven and bake until pears are tender when pierced and sugar has dissolved, about 15 minutes. (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.) Step 3 Remove skillet from oven and carefully turn pears over with tongs. Add coconut milk; stir around pears with a heatproof spatula to combine milk with cooking liquid. Return to oven and bake, basting once or twice, until sauce has thickened and darkened, about 10 minutes. Step 4 Transfer 2 pear halves to each of 4 plates. Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth, about 5 minutes. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
281 | 112 | 2017-11-08 03:20:23 | You Need to Try This Recipe for Coconut-Caramel Pears | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-coconut-caramel-pears.jpg?itok=Ho00tZlB | So sweet. Pears are a good source of heart-healthy vitamin C. | Step 1 Preheat oven to 425 degrees. Melt butter in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize, about 5 minutes. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears. Step 2 Transfer skillet to oven and bake until pears are tender when pierced and sugar has dissolved, about 15 minutes. (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.) Step 3 Remove skillet from oven and carefully turn pears over with tongs. Add coconut milk; stir around pears with a heatproof spatula to combine milk with cooking liquid. Return to oven and bake, basting once or twice, until sauce has thickened and darkened, about 10 minutes. Step 4 Transfer 2 pear halves to each of 4 plates. Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth, about 5 minutes. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired. |
10 | 2017-11-08 03:11:56 | Total Time | 40 Mins |
282 | 112 | 2017-11-08 03:20:23 | You Need to Try This Recipe for Coconut-Caramel Pears | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-coconut-caramel-pears.jpg?itok=Ho00tZlB | So sweet. Pears are a good source of heart-healthy vitamin C. | Step 1 Preheat oven to 425 degrees. Melt butter in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize, about 5 minutes. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears. Step 2 Transfer skillet to oven and bake until pears are tender when pierced and sugar has dissolved, about 15 minutes. (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.) Step 3 Remove skillet from oven and carefully turn pears over with tongs. Add coconut milk; stir around pears with a heatproof spatula to combine milk with cooking liquid. Return to oven and bake, basting once or twice, until sauce has thickened and darkened, about 10 minutes. Step 4 Transfer 2 pear halves to each of 4 plates. Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth, about 5 minutes. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
285 | 113 | 2017-11-08 03:20:27 | How to Make Sweet and Sour Pearl Onions | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sweet-sour-pearl-onions.jpg?itok=62vb9yIy | Plant power. Pearl onions (like all onions) are rich in the antioxidant quercetin. | Step 1 Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until liquid has cooked off and onions are beginning to caramelize, 10 to 15 minutes. Stir in broth, vinegar, and honey; bring to a boil. Step 2 Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Add remaining 1/2 tablespoon butter; cook until liquid has thickened and reduced to about 2 tablespoons and onions are caramelized, about 5 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Garnish with chopped chives, if desired. |
20 | 2017-11-08 03:12:05 | Yield | 8 |
283 | 113 | 2017-11-08 03:20:27 | How to Make Sweet and Sour Pearl Onions | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sweet-sour-pearl-onions.jpg?itok=62vb9yIy | Plant power. Pearl onions (like all onions) are rich in the antioxidant quercetin. | Step 1 Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until liquid has cooked off and onions are beginning to caramelize, 10 to 15 minutes. Stir in broth, vinegar, and honey; bring to a boil. Step 2 Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Add remaining 1/2 tablespoon butter; cook until liquid has thickened and reduced to about 2 tablespoons and onions are caramelized, about 5 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Garnish with chopped chives, if desired. |
86 | 2017-11-08 03:15:07 | Active Time | 35 Mins |
284 | 113 | 2017-11-08 03:20:27 | How to Make Sweet and Sour Pearl Onions | sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sweet-sour-pearl-onions.jpg?itok=62vb9yIy | Plant power. Pearl onions (like all onions) are rich in the antioxidant quercetin. | Step 1 Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until liquid has cooked off and onions are beginning to caramelize, 10 to 15 minutes. Stir in broth, vinegar, and honey; bring to a boil. Step 2 Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Add remaining 1/2 tablespoon butter; cook until liquid has thickened and reduced to about 2 tablespoons and onions are caramelized, about 5 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Garnish with chopped chives, if desired. |
248 | 2017-11-08 03:19:32 | Total Time | 35 Mins |
288 | 114 | 2017-11-08 03:20:35 | These Red Curry Squash Bowls Are Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/red-curry-squash-bowls-chickpeas-recipe.jpg?itok=ZtmfEfvk | Before opening a can of coconut milk, be sure to shake it vigorously. This helps homogenize the milk, which often separates as the can sits. | Step 1 Preheat oven to 400 F, with a rack in the center position. Line a baking sheet with foil; mist with cooking spray. Step 2 Place squash halves on baking sheet, brush each with 1 tablespoon of the oil, and sprinkle each with a pinch of salt. Turn squash cut side down, transfer baking sheet to oven, and roast until skins begin to brown and wrinkle and flesh is fork-tender, about 40 minutes. Remove from oven and let cool slightly. (Leave oven on.) Step 3 While squash cooks, place curry paste in a medium bowl and slowly whisk in coconut milk until smooth. Add chickpeas, bell pepper, and scallions and stir to combine. Step 4 When squash halves are cool enough to handle, flip them over and scoop out most of the flesh to form “bowls.” Combine scooped-out flesh with chickpeas and fill squash bowls with chickpea mixture, mounding high. Return baking sheet to oven and bake until warmed through, about 15 minutes. Top curry squash bowls with cilantro; serve warm. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
286 | 114 | 2017-11-08 03:20:35 | These Red Curry Squash Bowls Are Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/red-curry-squash-bowls-chickpeas-recipe.jpg?itok=ZtmfEfvk | Before opening a can of coconut milk, be sure to shake it vigorously. This helps homogenize the milk, which often separates as the can sits. | Step 1 Preheat oven to 400 F, with a rack in the center position. Line a baking sheet with foil; mist with cooking spray. Step 2 Place squash halves on baking sheet, brush each with 1 tablespoon of the oil, and sprinkle each with a pinch of salt. Turn squash cut side down, transfer baking sheet to oven, and roast until skins begin to brown and wrinkle and flesh is fork-tender, about 40 minutes. Remove from oven and let cool slightly. (Leave oven on.) Step 3 While squash cooks, place curry paste in a medium bowl and slowly whisk in coconut milk until smooth. Add chickpeas, bell pepper, and scallions and stir to combine. Step 4 When squash halves are cool enough to handle, flip them over and scoop out most of the flesh to form “bowls.” Combine scooped-out flesh with chickpeas and fill squash bowls with chickpea mixture, mounding high. Return baking sheet to oven and bake until warmed through, about 15 minutes. Top curry squash bowls with cilantro; serve warm. |
286 | 2017-11-08 03:20:35 | Active Time | 14 Mins |
287 | 114 | 2017-11-08 03:20:35 | These Red Curry Squash Bowls Are Packed With Flavor | sites/default/files/styles/smallest_16_9/public/styles/main/public/red-curry-squash-bowls-chickpeas-recipe.jpg?itok=ZtmfEfvk | Before opening a can of coconut milk, be sure to shake it vigorously. This helps homogenize the milk, which often separates as the can sits. | Step 1 Preheat oven to 400 F, with a rack in the center position. Line a baking sheet with foil; mist with cooking spray. Step 2 Place squash halves on baking sheet, brush each with 1 tablespoon of the oil, and sprinkle each with a pinch of salt. Turn squash cut side down, transfer baking sheet to oven, and roast until skins begin to brown and wrinkle and flesh is fork-tender, about 40 minutes. Remove from oven and let cool slightly. (Leave oven on.) Step 3 While squash cooks, place curry paste in a medium bowl and slowly whisk in coconut milk until smooth. Add chickpeas, bell pepper, and scallions and stir to combine. Step 4 When squash halves are cool enough to handle, flip them over and scoop out most of the flesh to form “bowls.” Combine scooped-out flesh with chickpeas and fill squash bowls with chickpea mixture, mounding high. Return baking sheet to oven and bake until warmed through, about 15 minutes. Top curry squash bowls with cilantro; serve warm. |
287 | 2017-11-08 03:20:35 | Total Time | 1 Hour 9 Mins |
291 | 115 | 2017-11-08 03:20:42 | How to Make Winter Salad With Ginger-Miso Dressing | sites/default/files/styles/smallest_16_9/public/styles/main/public/winter-salad-ginger-miso-dressing-recipe.jpg?itok=ahKTHhR9 | Step 1 Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons). Step 2 Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing. Step 3 Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
289 | 115 | 2017-11-08 03:20:42 | How to Make Winter Salad With Ginger-Miso Dressing | sites/default/files/styles/smallest_16_9/public/styles/main/public/winter-salad-ginger-miso-dressing-recipe.jpg?itok=ahKTHhR9 | Step 1 Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons). Step 2 Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing. Step 3 Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins | |
290 | 115 | 2017-11-08 03:20:42 | How to Make Winter Salad With Ginger-Miso Dressing | sites/default/files/styles/smallest_16_9/public/styles/main/public/winter-salad-ginger-miso-dressing-recipe.jpg?itok=ahKTHhR9 | Step 1 Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons). Step 2 Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing. Step 3 Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins | |
292 | 116 | 2017-11-08 03:20:52 | Warm Up With Smoky Turkey and Sweet Potato Chili | sites/default/files/styles/smallest_16_9/public/1481053618/smoky-turkey-sweet-potato-chili-three-ways.jpg?itok=7HZywMUe | Orange power: Sweet potatoes are loaded with vitamins A and C, plus fiber, iron, and potassium. | Step 1 Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven. Step 2 Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute. Step 3 Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins |
294 | 116 | 2017-11-08 03:20:52 | Warm Up With Smoky Turkey and Sweet Potato Chili | sites/default/files/styles/smallest_16_9/public/1481053618/smoky-turkey-sweet-potato-chili-three-ways.jpg?itok=7HZywMUe | Orange power: Sweet potatoes are loaded with vitamins A and C, plus fiber, iron, and potassium. | Step 1 Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven. Step 2 Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute. Step 3 Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar. |
20 | 2017-11-08 03:12:05 | Yield | 8 |
293 | 116 | 2017-11-08 03:20:52 | Warm Up With Smoky Turkey and Sweet Potato Chili | sites/default/files/styles/smallest_16_9/public/1481053618/smoky-turkey-sweet-potato-chili-three-ways.jpg?itok=7HZywMUe | Orange power: Sweet potatoes are loaded with vitamins A and C, plus fiber, iron, and potassium. | Step 1 Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven. Step 2 Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute. Step 3 Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar. |
142 | 2017-11-08 03:16:44 | Total Time | 50 Mins |
295 | 117 | 2017-11-08 03:20:54 | Easy Romesco Dip With Roasted Almonds and Crumbled Feta | sites/default/files/styles/smallest_16_9/public/1481062892/beet-lentil-skinny-dip.jpg?itok=L8ykyudF | This yummy dip is packed with flavor, thanks to ingredients like garlic, crumbled feta, and hot paprika. | Pulse almonds in a food processor until finely chopped. Place oil and garlic in a skillet; turn on medium-low heat. When mixture sizzles, wait 30 seconds, then transfer to processor. Add remaining ingredients except salt and pepper; process until well blended. Season with salt and pepper. | 295 | 2017-11-08 03:20:54 | Yield | 1 1/4 cups |
296 | 118 | 2017-11-08 03:21:00 | This Beet-Lentil Dip Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1481062892/skinny-dips-recipe.jpg?itok=NooRe12x | Give this dip a quick stir (and taste) before serving. | Place all ingredients except oil in a food processor; process until well blended. With machine running, pour oil through feed tube until incorporated. Taste and adjust seasoning, if desired. | 296 | 2017-11-08 03:21:00 | Yield | Scant 2 cups |
299 | 119 | 2017-11-08 03:21:01 | Love Spiralized Veggies? Try Winter Squash Noodles With Miso-Glazed Salmon and Leeks | sites/default/files/styles/smallest_16_9/public/1481050658/winter-squash-noodles-miso-glazed-salmon-noodles-made-healthy.jpg?itok=BLnAU_M- | Get ahead: You can roast the squash noodles up to 1 day in advance; reheat them just before serving. | Step 1 Spiralize squash: Peel squash and cut long neck away from round bulbous part. Spiralize long neck using shredder blade. Take handfuls of spiralized squash and cut into manageable lengths with scissors. Step 2 Combine mirin and sake in a small saucepan; bring to a boil over high heat. Boil for 20 seconds, taking care not to boil off much liquid; reduce heat to low and stir in miso and brown sugar. Whisk over medium heat until sugar has dissolved. Remove from heat; whisk in sesame oil. Let cool. Transfer to a wide heatproof glass or ceramic baking dish. Step 3 Pat fish fillets dry and brush or rub both sides with marinade, then place in baking dish and turn over a few times in remaining marinade. Cover with plastic wrap and marinate for 2 to 3 hours or up to 1 day. Step 4 Preheat oven to 375°F. Line 2 baking sheets with parchment. Divide spiralized squash between baking sheets. Toss each batch with 1 1/2 tablespoons of the olive oil; season with salt. Roast for 10 minutes. Stir squash noodles and switch baking sheets back to front and top to bottom. Roast until noodles are tender and beginning to color, 5 to 10 minutes. Keep warm. Increase oven temperature to 400°F. Remove salmon from refrigerator and transfer to a plate. Add 3 tablespoons water to marinade left in baking dish and add leeks. Toss until thoroughly coated. Bake until tender, 15 to 20 minutes, stirring every 5 minutes. Remove from heat and keep warm. Step 5 Heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down in pan. Cook until surface browns and blackens in spots, about 3 minutes per side. If necessary, finish in oven until fish is opaque but still moist, about 5 minutes. Place a serving of squash noodles on each plate. Top with a fish fillet, garnish with leeks and serve. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
297 | 119 | 2017-11-08 03:21:01 | Love Spiralized Veggies? Try Winter Squash Noodles With Miso-Glazed Salmon and Leeks | sites/default/files/styles/smallest_16_9/public/1481050658/winter-squash-noodles-miso-glazed-salmon-noodles-made-healthy.jpg?itok=BLnAU_M- | Get ahead: You can roast the squash noodles up to 1 day in advance; reheat them just before serving. | Step 1 Spiralize squash: Peel squash and cut long neck away from round bulbous part. Spiralize long neck using shredder blade. Take handfuls of spiralized squash and cut into manageable lengths with scissors. Step 2 Combine mirin and sake in a small saucepan; bring to a boil over high heat. Boil for 20 seconds, taking care not to boil off much liquid; reduce heat to low and stir in miso and brown sugar. Whisk over medium heat until sugar has dissolved. Remove from heat; whisk in sesame oil. Let cool. Transfer to a wide heatproof glass or ceramic baking dish. Step 3 Pat fish fillets dry and brush or rub both sides with marinade, then place in baking dish and turn over a few times in remaining marinade. Cover with plastic wrap and marinate for 2 to 3 hours or up to 1 day. Step 4 Preheat oven to 375°F. Line 2 baking sheets with parchment. Divide spiralized squash between baking sheets. Toss each batch with 1 1/2 tablespoons of the olive oil; season with salt. Roast for 10 minutes. Stir squash noodles and switch baking sheets back to front and top to bottom. Roast until noodles are tender and beginning to color, 5 to 10 minutes. Keep warm. Increase oven temperature to 400°F. Remove salmon from refrigerator and transfer to a plate. Add 3 tablespoons water to marinade left in baking dish and add leeks. Toss until thoroughly coated. Bake until tender, 15 to 20 minutes, stirring every 5 minutes. Remove from heat and keep warm. Step 5 Heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down in pan. Cook until surface browns and blackens in spots, about 3 minutes per side. If necessary, finish in oven until fish is opaque but still moist, about 5 minutes. Place a serving of squash noodles on each plate. Top with a fish fillet, garnish with leeks and serve. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins |
298 | 119 | 2017-11-08 03:21:01 | Love Spiralized Veggies? Try Winter Squash Noodles With Miso-Glazed Salmon and Leeks | sites/default/files/styles/smallest_16_9/public/1481050658/winter-squash-noodles-miso-glazed-salmon-noodles-made-healthy.jpg?itok=BLnAU_M- | Get ahead: You can roast the squash noodles up to 1 day in advance; reheat them just before serving. | Step 1 Spiralize squash: Peel squash and cut long neck away from round bulbous part. Spiralize long neck using shredder blade. Take handfuls of spiralized squash and cut into manageable lengths with scissors. Step 2 Combine mirin and sake in a small saucepan; bring to a boil over high heat. Boil for 20 seconds, taking care not to boil off much liquid; reduce heat to low and stir in miso and brown sugar. Whisk over medium heat until sugar has dissolved. Remove from heat; whisk in sesame oil. Let cool. Transfer to a wide heatproof glass or ceramic baking dish. Step 3 Pat fish fillets dry and brush or rub both sides with marinade, then place in baking dish and turn over a few times in remaining marinade. Cover with plastic wrap and marinate for 2 to 3 hours or up to 1 day. Step 4 Preheat oven to 375°F. Line 2 baking sheets with parchment. Divide spiralized squash between baking sheets. Toss each batch with 1 1/2 tablespoons of the olive oil; season with salt. Roast for 10 minutes. Stir squash noodles and switch baking sheets back to front and top to bottom. Roast until noodles are tender and beginning to color, 5 to 10 minutes. Keep warm. Increase oven temperature to 400°F. Remove salmon from refrigerator and transfer to a plate. Add 3 tablespoons water to marinade left in baking dish and add leeks. Toss until thoroughly coated. Bake until tender, 15 to 20 minutes, stirring every 5 minutes. Remove from heat and keep warm. Step 5 Heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down in pan. Cook until surface browns and blackens in spots, about 3 minutes per side. If necessary, finish in oven until fish is opaque but still moist, about 5 minutes. Place a serving of squash noodles on each plate. Top with a fish fillet, garnish with leeks and serve. |
298 | 2017-11-08 03:21:01 | Total (includes 3 hours marinating) Time | 10 Mins |
300 | 120 | 2017-11-08 03:21:03 | How to Make Beet Pasta With Beet Greens and Goat Cheese | sites/default/files/styles/smallest_16_9/public/1481050658/beet-pasta-beet-greens-goat-cheese-noodles-made-healthy.jpg?itok=ycxd2Eom | Go green: Just 1/2 cup of cooked beet greens has all your vitamin A for the day, plus tons of vitamins C and K, iron, and potassium. | Step 1 Spiralize beets using shredder blade. Take handfuls of spiralized beets and cut long strands into manageable lengths with scissors. Step 2 Bring 1 inch water to a boil in a large pot. Place beets in a steamer basket, set over water, cover tightly and steam until al dente, about 10 minutes. Noodles should be cooked through and flexible but not mushy. Step 3 Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add garlic, rosemary, and thyme. Cook, stirring, until garlic is fragrant, 30 seconds to 1 minute. Working with a handful at a time, add greens, which should still be wet from washing. As each handful begins to collapse, add another handful, and when all greens have been added, season with salt and cook, stirring, until wilted and tender, 3 to 5 minutes. Add pepper; taste and adjust seasoning. Step 4 When beet pasta is ready, transfer to a large bowl and toss with remaining 1 tablespoon oil and season with salt. Stir half of goat cheese into wilted greens and heat until cheese has melted. Distribute beet pasta among 4 plates or pile onto a platter. Top with greens. Sprinkle on remaining goat cheese and serve. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
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