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    roachpatrol:

buzzfeedfood:

30 easy dinners, one pan, no problems

HELLO. 
     
  2. 18 of Today’s Free Kindle Food and Recipe Books (4/13/12)

     
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Rosemary citrus chicken with fall vegetables.

    Rosemary citrus chicken with fall vegetables.

     
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    bakeddd:

coconut cream pie
click here for recipe

    bakeddd:

    coconut cream pie

     
  5. moment-de-folie:

    Zucchini Fritters
    Recipe inspired by Martha Stewart Living, August 2011
    Photos by A Toast to Taste

    Ingredients Needed:
    3 small Zucchini, shredded and squeezed {to get the water out}
    2 large eggs, slightly beaten
    1/2 cup breadcrumbs
    1/4-1/3 cup pecorino romano cheese, grated
    Kosher Salt and Pepper to taste

    In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2” thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4”).  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!

     
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    iguanainmykitchen:

Creamy Baked Porkchops
1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper1 TSP Salt
In a bowl: 1 Egg, 1/2 cup olive oil.
In a dish: 1 cup crushed cornflakes cereal.
Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.
Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.
In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

    iguanainmykitchen:

    Creamy Baked Porkchops

    1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper
    1 TSP Salt

    In a bowl: 1 Egg, 1/2 cup olive oil.

    In a dish: 1 cup crushed cornflakes cereal.

    Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.

    Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.

    In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

     
  7. serah-bex:

momochanners:

bampire:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 


WANT

Reblogging for posterity in mah Tumblr.
Nyumnyum.

Oh HELL yes!

    serah-bex:

    momochanners:

    bampire:

    mangosteel:

    Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

    tortoisehare:

    CREAMY

    Creamy Spinach Soup
    Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

    Squash-and-Ginger Soup
    Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

    Curried Cauliflower Soup
    Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

    BROTHY

    Vegetable Broth With Toast
    Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

    Egg Drop Soup
    Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

    Rice-and-Pea Soup
    Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

    EARTHY

    Bean Soup
    Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

    Chickpea-and-Pasta Soup
    Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

    Spicy Black-Bean Soup
    Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

    HEARTY

    Minestrone
    Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

    Mushroom Soup
    Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

    Tomato-and-Garlic Soup
    Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

    Notes:

    All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

    If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

    Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

    WANT

    Reblogging for posterity in mah Tumblr.

    Nyumnyum.

    Oh HELL yes!

     
  8. Chicken Tikka Masala

    imgoingtobeacook:

    Chicken Tikka Masala

     

    Marinade:

    1. 1 cup plain yogurt
    2. 1 tablespoon lemon juice, from 1 lemon
    3. 1 teaspoon ground cumin
    4. 1 teaspoon ground cinnamon
    5. 1 teaspoon cayenne pepper
    6. 2 teaspoons freshly ground black pepper
    7. 1 tablespoon minced fresh ginger
    8. 1 teaspoon salt, or to taste
    9. 3 boneless skinless chicken breasts, cut into bite-size pieces

     

    Sauce:

    1. 4 long skewers
    2. 1 tablespoon butter
    3. 2 cloves garlic, minced
    4. 1/2 jalapeno pepper, finely chopped
    5. 2 teaspoon ground cumin
    6. 2 teaspoons paprika
    7. 1 teaspoons salt, or to taste
    8. 1 teaspoon garam masala
    9. 1 (8 ounce) can tomato sauce
    10. 1 cup heavy cream
    11. 1/4 cup chopped fresh cilantro

     

    Directions:

     

    1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 4 hours or overnight.
    2. Preheat a grill for high heat.
    3. In a large heavy skillet over medium heat melt butter. Saute garlic and jalapeno for 1 minute. Stir in cumin, paprika, salt, and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
    4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
    5. Add grilled chicken to the sauce mixture and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with garlic naan.

     

    Yields: 4 servings

     

    Note: This makes a medium spice chicken tikka masala. If you like it spicy, add an extra teaspoon of cayenne pepper and the whole jalapeno pepper.

     
  9. Blueberry Crumble Bars

    imgoingtobeacook:

    For the filling:

    • 3 cups fresh blueberries
    • 1/3 cup granulated sugar
    • 3 Tbsp brown sugar
    • 3 tsp cornstarch
    • 1 tsp ground ginger
    • 1 Tbsp lemon juice

    For the dough:

    • 1 cup unsalted butter
    • 1/3 cup brown sugar
    • 1 tsp vanilla extract
    • 2 cups flour
    • 2 Tbsp cornstarch
    • 1 tsp kosher salt

    First, measure out three cups of blueberries.

    Preheat the oven to 350 degrees and grease a 9×9″ baking dish. Crush the blueberries and then pour them into a medium bowl. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture and lemon juice into the blueberries.

    In a medium bowl, cream together the butter, brown sugar, and vanilla.

    In another medium bowl, whisk together the flour, cornstarch, and salt.

    Add the dry ingredients into the wet ingredients half at a time until crumbly.

    Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.

    Pour the blueberry filling on to the hot crust, and then sprinkle the remaining dough over the top.

    Bake 20-25 minutes or until the crumb topping turns golden brown.

    Cool before serving.

     
  10. Cinnamon Pull-Apart Bread

    imgoingtobeacook:

    Makes: one 9x5x3-inch loaf

    For the Dough:
    2 3/4 cups plus 2 TBSP all-purpose flour
    1/4 cup granulated sugar
    2 1/4 tsp. (1 envelope) active dry yeast
    1/2 tsp. salt
    2 ounces unsalted butter
    1/3 cup whole milk
    1/4 cup water
    2 large eggs, at room temperature
    1 tsp. pure vanilla extract

    For the Filling:
    1 cup granulated sugar
    2 tsp. ground cinnamon
    2 ounces unsalted butter, melted until browned

    Cream Cheese Frosting:
    3 oz. cream cheese, room temperature
    1/2 tsp. vanilla extract
    1/3 cup powdered sugar, sifted

    In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

    Whisk together eggs and set aside.

    In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

    Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

    Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

    While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

    Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

    Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

    Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

    Make glaze. Stir cream cheese until smooth. Add vanilla extract and powdered sugar, combine.

    Turn out the bread while it is still warm and glaze. This bread is delicious still warm from the oven and is best eaten the day it is baked.