How We Became a Cargo Bike Family

A few months ago, Betsy and I noticed a new style of bike popping up in Denver called Cargo Bikes. These sorts of bikes have existed for a long time but they are just now becoming popular in American cities, largely due to an effort to make roads more bike accessible. After a lot of […]

The post How We Became a Cargo Bike Family appeared first on Macheesmo.

Original source: https://www.macheesmo.com/cargo-bike/

How to Freeze and Reheat Rice

Frozen rice is so convenient for weeknight meals, but there’s no need to buy it at the store! It’s easy to do yourself at home. Here are instructions for freezing, reheating, and using homemade rice.

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/QP92t7Erb1k/

How to Make Rice in the Pressure Cooker

Rice in the pressure cooker? Yes, it works! This is the most reliable, fool proof way to make fluffy rice that we know.

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/jl0VqwYTF8s/

Simply Recipes Meal Plan: October 2018, Week 1

Here’s your meal plan for October Week 1! We’ve got Slow Cooker Beef Stroganoff, Stuffed Pork Chops, Mushroom Barley Soup, and MORE!

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/VaAMGQCKN7s/

Enter for a Chance to Win a Year’s Worth of Coffee in our Coffee Lovers Sweepstakes!

Love coffee as much as we do? Tell us about it in our new Sweepstakes with Westrock Coffee!

Continue reading “Enter for a Chance to Win a Year’s Worth of Coffee in our Coffee Lovers Sweepstakes!” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/vLUMTuAlzKo/

Romaine and Broccoli Salad with Roasted Garlic Dressing

The dressing is what makes this Romaine and Broccoli Salad so good.  It’s tossed with the most delicious Creamy Roasted Garlic Dressing.

Bowl of Romaine and Broccoli Salad

Romaine and Broccoli Salad

Sometimes you just need a good salad recipe.  Sure, it’s easy to put together some lettuce, tomato and cucumber and call it a side salad to have with dinner.  But it’s so much more fun to make a more interesting salad!

This salad uses Romaine lettuce as the base of the salad.  What makes this salad more interesting than others?  There are a good amount of vegetables mixed in. Plenty of broccoli florets, sliced mushrooms, grape tomatoes, sliced cucumber and red onions are in this salad too.

Plated Romaine and Broccoli Salad

When making a salad, most people don’t bother to add much to a lettuce-based salad.  But including a good bulk of additional veggies makes the salad more hearty and filling.

This recipe makes a large salad.  It’s enough to feed 8 or 10 people!  If you don’t need to feed that many people, feel free to cut the recipe in half.

Bowl of Romaine and Broccoli Salad

Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing

This Romaine and Broccoli Salad is tossed with a delicious dressing too.  The dressing takes some time to make since it begins with roasting a couple of heads of garlic.  Believe me when I say that taking the time to make the dressing is totally worth it.  Roasted garlic is amazing, and it’s really easy to do.

How do you Roast Garlic?

Slice the top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on an oven rack at 325 degrees F. until the garlic is tender, about 1 hour 10 minutes.

After roasting, you can squeeze the garlic out because it turns into a paste-like consistency.  It’s combined with mayonnaise, buttermilk and herbs to create the delicious creamy roasted garlic salad dressing for this Romaine and Broccoli Salad.

Romaine and Broccoli Salad

If you’re looking for more ways to use broccoli in your kitchen, you might like to try my Broccoli with Hot Bacon Dressing or this Broccoli Slaw. Cheesy Broccoli Bake, Broccoli- Potato Soup, and Chicken, Broccoli and Mushroom Stir Fry are good broccoli-themed recipes too.

Romaine and Broccoli Salad with Roasted Garlic Dressing

This simple vegetable salad is tossed with the most wonderful creamy roasted garlic dressing.

DRESSING:

  • 2 heads garlic, (unpeeled)
  • 1 tablespoon olive oil
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 1/2 tablespoons minced fresh chives
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/4 teaspoons celery salt
  • 1/4 teaspoon freshly ground black pepper

VEGETABLES:

  • 3 whole hearts of Romaine, (torn into pieces)
  • 1 pint grape tomatoes
  • 1 1/2 cups small broccoli florets
  • 1 small English hothouse cucumber, (thinly sliced)
  • 8 ounces thinly sliced mushrooms
  • 1 small red onion, (sliced thinly)

ROAST THE GARLIC:

  1. Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.

PREPARE THE DRESSING:

  1. Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing ingredients.

ASSEMBLE THE SALAD:

  1. Combine vegetables in a large bowl. Add dressing, a little at a time (you may not wish to use it all); toss. Season with more salt and pepper, as desired.
  • *If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of mayonnaise that is known to be GF.
  • *The dressing may be made up to one day ahead- cover and chill.
  • *Use low fat mayo and buttermilk to cut back on some of the calories.
  • *Cut this recipe in half if you don’t have to feed 10 people.

The post Romaine and Broccoli Salad with Roasted Garlic Dressing appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/romaine-and-broccoli-salad-with-roasted-garlic-dressing/

Poison Apple Martini.

Poison Apple Martini | halfbakedharvest.com #martini #apple #halloween #cocktails

Kicking off a month of “spooky” cocktails with this Poison Apple Martini. Apple cider, vodka, and a little dry ice, all combined together to make the perfect easy martini for this year’s Halloween party. Bonus? There’s no weird food dyes or extra ingredients needed for this Halloween drink. It’s fun, spooky, and completely delicious! Hey, hi and […]

The post Poison Apple Martini. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/poison-apple-martini/

Pork Chop Dinner For Two

Mushroom Pork Chops

Servings: 2

Ingredients

2 (1 lb) boneless pork chops (each 1 inch thick) fat removed
3 tablespoons butter, divided
8 oz sliced mushrooms
1 small-medium onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup unsalted chicken broth
1/2 cup heavy cream
1 tablespoon sliced sage leaves
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste

Directions

Cut the pork into 4 cutlets and pound to a 1/4 inch thickness. Remove the pork chops from the refrigerator 30 minutes before cooking.

Sprinkle the chops with salt and pepper.
Heat a medium skillet and when hot, add 1 tablespoon butter. After the butter melts add the pork and cook for 2 minutes per side. Remove the pork chops to a plate and tent with foil.


Add the remaining butter, onion, and mushrooms and stir to coat. Cook until the onions are tender and the mushrooms have released their liquid.Cook for 1 minute and stir. Add the wine and cook until mostly evaporated. Add the chicken broth, sage, and thyme and let simmer for a few minutes. Add the heavy cream and cook until the sauce thickens. Place the pork chops in the sauce to heat. Serve over sautéed cabbage.

Sautéed Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
2 tablespoons butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and cook for one minute. Add the shredded cabbage and stir.
Lower the heat and continue cooking until the cabbage is silky soft.., about 20 minutes. Stir often. Season with salt and pepper.

Green Beans with Shallots

Ingredients

1 lb green beans, ends trimmed and cut in half
Salt
1 large shallot or 2 small, sliced into thin rings
Black pepper
2 tablespoons olive oil

Directions

Cover beans with water and add a 1/2 teaspoon salt. Bring to a boil, lower heat and cook for about 4 minutes. Drain in a colander.
To the empty pan add the olive oil and the shallots. Cook until tender and soft. Return drained beans to the pan and add a sprinkle of black pepper. Cook for a minute or two to reheat the beans.

Original source: https://jovinacooksitalian.com/2018/09/28/pork-chop-dinner-for-two/

Everything Starts With Onions and Garlic. But What If That Stops?

Can cutting alliums out of your diet make you a more creative home cook? Think of a savory recipe you’ve made in the past month. How does it start? If your recipe collection is anything like mine, there are two ingredients right at the top: “Onion, diced” and “garlic cloves, minced.” For as long as […]

The post Everything Starts With Onions and Garlic. But What If That Stops? appeared first on TASTE.

Original source: https://www.tastecooking.com/everything-starts-onions-garlic-stops/

TASTE Podcast 19: Mike Solomonov

Mike Solomonov planted his flag in Philadelphia more than a decade ago with the groundbreaking Israeli-American restaurant Zahav, and people went nuts. Two words: pomegranate lamb. He’s since won many awards, opened restaurants focusing on Israeli staples hummus and falafel, and essentially put Israeli cuisine in the American zeitgeist, sitting right next to Italian and […]

The post TASTE Podcast 19: Mike Solomonov appeared first on TASTE.

Original source: https://www.tastecooking.com/taste-podcast-19-mike-solomonov/

A Guide to Balsamic Vinegar

Ever wonder what balsamic vinegar is and how it is made? Here is an in-depth guide to all things balsamic — traditional balsamic vinegar, Balsamic Vinegar of Modena, balsamic glaze, and more.

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/QVgipJvR0oc/

Curried Squash and Pear Soup

EASY Butternut Squash Soup with Pears, seasoned with curry and ginger

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/2aAA8WSE2Ic/

12 Mouthwatering Pumpkin Recipes for Fall

It’s time!! Pumpkin Recipes are hitting WGC! This was the first official week of fall and I’m ready. It’s hard to say goodbye to summer as it’s my favorite season, but bring on the Pumpkin stuff (but not the PSL’s) and everything else fall related!

The post 12 Mouthwatering Pumpkin Recipes for Fall appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/12-mouthwatering-pumpkin-recipes-for-fall/

Apple Cranberry Crisp with Maple Whipped Cream

Try this Apple Cranberry Crisp for your next fall baking project.  Apples and Cranberries are baked with a sweet oat topping.  Individual servings are topped with a maple-sweetened whipped cream.

Bowl of Apple Cranberry Crisp topped with Maple Whipped Cream

It’s that time of year that we all become quite enamored with pumpkin, apples and cranberries.  There’s something about the crisp feel to the air, the leaves turning colors and the desire to eat warm and comforting foods that contribute to the desire to bake.

An Apple Cranberry Crisp is the perfect recipe to kick off your fall baking obsession.  Apples and cranberries are a perfect pairing.  They’re delicious when baked together.

Apple Cranberry Crisp

Apple Cranberry Crisp

This recipe calls for Granny Smith apples, which can be quite tart.  Since cranberries are tart as well, a good amount of sweetness is added in to balance everything out and create a fabulous dessert.

There is some regular white sugar tossed with the fruit in the filling of this Apple Cranberry Crisp recipe.  I’m pretty crazy about the oat topping on this crisp.  The brown sugar, butter and cinnamon ooze down into the fruit while baking.  That gives the tart fruit the sweetness it needs to turn it into such a delicious fall dessert.

Serving Apple Cranberry Crisp with Maple Whipped Cream

Apple Cranberry Crisp topped with Maple Whipped Cream

If you can time it just right, plan to serve this Apple Cranberry Crisp warm and just out of the oven. It’s also okay to heat up individual servings to warm them up a bit before serving.

The simple maple whipped cream is a nice accompaniment to this dessert.  Vanilla ice cream is also a favorite to top this warm crisp.

Bowl of Apple Cranberry Crisp with Maple Whipped Cream

If you’re looking for more fall baking recipes, you might also like to try my Maple Apple Tartlets or this Caramel Apple Upside Down Cake.  Cream Cheese Filled Pumpkin Whoopie Pies, Pumpkin Fudge and Dutch Apple Pie Cheesecake Bars would be delicious desserts to serve in the fall too!

Apple Cranberry Crisp with Maple Whipped Cream

A delicious fall crisp recipe with apples and cranberries!

CRISP:

  • 1 cup old fashioned oats
  • 3/4 cup all purpose flour
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, (cut into pieces)
  • 3/4 cup chopped walnuts, (optional)

FILLING:

  • 8 large Granny Smith apples ((peeled, cored & cut into 1/4-inch slices))
  • 1 1/3 cups fresh cranberries
  • 1/3 cup granulated white sugar
  • 2 tablespoons freshly squeezed lemon juice

MAPLE WHIPPED CREAM:

  • 1 cup whipping cream
  • 1 tablespoon maple syrup
  1. Preheat oven to 375°F. Butter 9×13-inch pan.

PREPARE CRISP:

  1. Mix oats, flour, brown sugar, cinnamon, salt and nutmeg in a small bowl. Cut in butter with a pastry cutter or two knives until the mixture resembles coarse meal. Stir in walnuts, if using. Cover and refrigerate (this mixture may be prepared 1 day ahead).

PREPARE FILLING:

  1. Combine apples, cranberries, sugar and lemon juice in a large bowl; toss gently. Transfer fruit to prepared dish. Sprinkle refrigerated topping over fruit.

  2. Cover with foil and bake 20 minutes. Uncover and continue baking until apples are tender and topping browns, about 40 minutes. Cool slightly.

PREPARE MAPLE WHIPPED CREAM:

  1. In a large bowl, whip cream to soft peaks. Beat in 1 Tablespoon of syrup. Taste, adding more syrup if sweeter flavor is desired. Continue whipping to firm peaks.
  2. Spoon warm crisp into bowls. Top each with a dollop of maple whipped cream and serve.
  • Note:  The optional nuts in the recipe are not included in the nutritional information.

The post Apple Cranberry Crisp with Maple Whipped Cream appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/apple-cranberry-crisp-with-maple-whipped-cream/

12 Mouthwatering Pumpkin Recipes for Fall

It’s time!! Pumpkin Recipes are hitting WGC! This was the first official week of fall and I’m ready. It’s hard to say goodbye to summer as it’s my favorite season, but bring on the Pumpkin stuff (but not the PSL’s) and everything else fall related!

The post 12 Mouthwatering Pumpkin Recipes for Fall appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/12-mouthwatering-pumpkin-recipes-for-fall/

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter.

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter | halfbakedharvest.com #pumpkin #breakfast #easyrecipes #autumnrecipes #fall #thanksgiving

Welcoming in the weekend with these (better than the bakery) Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter. Moist pumpkin muffins stuffed with cream cheese, topped with crumbly streusel, and served warm. Perfect for all of the autumn weekends ahead, and best eaten just out of the oven with a generous smear of cinnamon honey […]

The post Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/pumpkin-coffee-cake-muffins/

Tourists Eat Wings. Buffalonians Eat Subs.

The Rust Belt town in Western New York is famous for one thing: chicken wings. But the people who live there are fueled by a sandwich that most have never heard of. If you grew up in Buffalo, New York, or one of its suburbs, you probably grew up taking for granted one of the […]

The post Tourists Eat Wings. Buffalonians Eat Subs. appeared first on TASTE.

Original source: https://www.tastecooking.com/tourists-eat-wings-buffalonians-eat-subs/

Caponata

This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/BmrCkYY5jOw/

Beef and Broccoli

Perfect Chinese takeout-style Beef and Broccoli, made in about 30 minutes, right in your own kitchen! 

When you order takeout from your favorite Chinese restaurant, do you have a favorite dish?  For me, it’s a toss-up between cashew chicken and beef and broccoli.  Lately though, it’s been beef and broccoli stir fry just about every time!

There’s something so ridiculously fabulous about the combination of sweet, savory and spicy in this easy beef and broccoli recipe! This beef and broccoli sauce just can’t be beat.

Beef and broccoli in wooden bowl on a bed of rice

But what I love more than the flavor combination, is how easy it is to make.

What Cut of Beef Is Best for Beef and Broccoli?

I’m a big fan of using flank steak for homemade takeout-style meals like this beef broccoli recipe or my famous and Easy Mongolian Beef.  Once it’s cut properly, flank steak becomes so melt in your mouth tender!  To properly slice flank steak, you’ll need to examine the meat first.  You’ll see lines running along the length of the beef.  That’s called the grain, and it looks very similar to the grain on a piece of wood.  If you cut alongside those lines (or WITH the grain), the steak becomes very tough and chewy.  So instead, you’re going to cut across the lines (AGAINST the grain), which breaks down the connective fibers and gives you super tender pieces of meat.

Helpful Tip:  It’s MUCH easier to slice flank steak thinly when the beef is partially frozen, so pop them in the freezer for 30-45 minutes before slicing!

How Do You Tenderize Beef?

In this recipe we’re tenderizing the beef 2 ways.  First, we’re marinating the meat, which does more than just infuse the beef with great flavor… it breaks down some of the tough proteins in the beef.  Secondly, we sliced the beef thinly, and across the grain, which breaks down the muscle fibers into much smaller pieces… yielding a super tender beef and broccoli!

Beef and broccoli in a stainless steel skillet with bowl of rice with chopsticks in the background

The rice is optional in this recipe, but I find it goes so well with the dish. You could also serve it on cauliflower rice or easy fried rice.

How do you make easy beef and broccoli?

It is easy to learn how to cook beef broccoli Chinese style. Flank steak is cut against the grain, then marinated in three simple ingredients at room temperature. This helps to tenderize and flavor the beef.

While the meat is marinating, a homemade beef and broccoli sauce is prepared. This sauce is super flavorful, making this beef and broccoli recipe tasty as can be!

Cook the beef, cook the broccoli, and cook the garlic and ginger. Then the magic happens, when everything is added together in this easy beef and broccoli dish. It’s that simple!

Do You Have to Cook Beef and Broccoli in a Wok?

Absolutely not.  If you have one, by all means, go for it!  But if you’re like me, and just don’t have room for one in your kitchen pan arsenal, a trusty skillet works just as well.  Normally I like to use my huge cast iron skillet, but for this one, I used my stainless steel pan.  The only kind of pan you really don’t want to use is a non-stick pan, as you don’t usually get a good sear with those.

Bowl of beef and broccoli with rice in a wooden bowl and rice on the side

So the next time you get a craving for classic Chinese food, put down that takeout menu.  You can make your favorite meal in about the same time it would take for delivery… and you are in complete control of the ingredients, heat level, garnishes and more!  While you’re at it, go ahead and whip up a batch of these Asian Style Chicken Nuggets or Sesame Noodles to have alongside!

More Chinese style dishes you’ll love

  • Slow Cooker Honey Garlic Chicken
  • Crab Rangoon (Crab & Cream Cheese filled Wontons)
  • Easy Pepper Steak
  • Baked Chinese Chicken and Rice
  • Easy Fried Rice Recipe

 

Beef and Broccoli

Perfect Chinese takeout-style beef and broccoli, made in about 30 minutes, right in your own kitchen!  

MARINADE:

  • 1 Tablespoon hoisin sauce
  • 1 teaspoon sriracha sauce
  • 2 teaspoons cornstarch

SAUCE:

  • 2 Tablespoons rice wine ((NOT rice vinegar))
  • 6 Tablespoons beef broth ((low sodium is best))
  • 7 Tablespoons oyster sauce
  • 6-7 Tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon sriracha sauce
  • 1 teaspoon hoisin sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes ((optional))

STIR FRY:

  • 1 pound flank steak (sliced thinly across the grain)
  • 2 Tablespoons vegetable oil (divided use)
  • 3 – 4 cups broccoli florets
  • 1 1/2 Tablespoons minced garlic
  • 1 Tablespoon minced fresh ginger
  • 1/3 cup water
  • sliced green onions ((for garnish))
  • sesame seeds ((for garnish))
  1. In a small bowl, combine sliced flank steak with all marinade ingredients (1 tablespoon hoisin sauce, 1 teaspoon sriracha sauce, and 2 teaspoons cornstarch).  Let sit at room temperature for 15-30 minutes (or refrigerate for up to 4 hours).

  2. Whisk together sauce ingredients in a mixing bowl and set aside.  Gather all stir fry ingredients and set aside.  The key to a great stir fry is preparation!

  3. Heat 1 tablespoon vegetable oil in large skillet over MED-HIGH heat.  Cook beef in a single layer, 1-2 minutes, turning halfway through.  If you need to, cook the beef in batches to avoid overcrowding the pan.  Transfer cooked beef to a plate.

  4. Add 1 tablespoon vegetable oil to same skillet and add broccoli florets.  Cook broccoli 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes.  Remove broccoli to a plate.

  5. If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger.  Cook 30 seconds, being careful not to burn the garlic.  Add cooked beef and broccoli to the skillet and stir to combine.

  6. Whisk sauce ingredients again to make sure they’re combined, then add them to the skillet.  Cook everything 1-2 minutes, stirring nearly constantly, until sauce is thickened to your liking, and all beef and broccoli is coated.

  7. Remove from heat and sprinkle with green onions and sesame seeds if desired and serve.  Can be served as is, or over white rice.

REPIN this Fantastic Recipe

Beef and Broccoli served in a wooden bowl

 

Oh so savory with a little sweetness and kick of heat, this beef and broccoli stir fry will soon be your favorite weeknight meal! #spendwithpennies #easyrecipe #easydinner #withbeef #withbroccoli #chineserecipe #takeout #stirfry #simpledinner

The post Beef and Broccoli appeared first on Spend With Pennies.

Original source: https://www.spendwithpennies.com/beef-and-broccoli/

18 Freezer Friendly Meals

There must be something in the air because my inbox has been inundated with requests for Freezer Friendly Meals!! And you know me… ask and you shall receive!

The post 18 Freezer Friendly Meals appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/18-freezer-friendly-meals/