Fabulous idea from Food52! Love this! I will try this on Friday, though I only have a charcoal grill and I am not sure I can make it be “medium”.. we will see…
I meant to post this right after my husbands birthday (this was his dinner) but life got a little messy around here! Anyway here is an easy way to make fish, all the kids loved it and asked for more…
You know it is summer when the menu is like this:
Chive Biscuits (recipe from King Arthur Flour here)
and Homemade Blueberry Ice Cream
Found these yummy chips at the store today and whipped up a batch of delicious cookies. I used my favorite recipe from King Arthur with a few modifications- I wanted a pareve cookie (no dairy) for Fourth of July and I wanted to highlight the coffee flavor so I added some espresso powder. The result is so yum!
Coffee Chocolate Chip Cookies
1 cup Earth Balance Stick
1 cup brown sugar
1/3 cup granulated sugar
1 Tbs vinegar
1 tsp vanilla
1 tsp espresso powder
3/4 tsp salt
2 cups all purpose flour
1 tsp baking soda
1 bag Leibers Coffee Chocolate Chips
1 cup chocolate chips
Cream butter and sugars. Add vanilla, espresso, vinegar and salt. Blend then add egg. After mixing well add flour and soda. Mix well. By hand add chips and mix. Drop by spoonful onto cookie sheets lined with parchment. Bake at 350F for 11-12 minutes. Cool on a rack. Enjoy!
Bought this lovely looking conical cabbage at the farmer’s market today. It was so delicious! I cooked it simply with garlic, butter, salt and pepper. Wish I had bought two!
Eggs range in size from peewee to jumbo—not to mention ones from the farmers market that come different in a single box. So when it comes to baking, where precision is everything, how should you handle the variety of egg sizes?
This is helpful info, especially now that I use lots of eggs from my own chickens and they range from jumbos to little ones!
Now that summer’s in full swing, invites to picnics and potlucks are quickly rolling in — and with just a bit of planning and effort, you can win the love and admiration of your fellow party-goers with homemade treats. These links will help.
Read more: Picnic — and Potluck-Worthy Recipes
Here is a simple but delicious all in one meal! My kids really enjoyed it.
Garlic Broccoli Pasta with Toasted Breadcrumbs and Parmesan
I small head broccoli, cut into a few wedges
1 lb pasta (I used mezze penne)
1-2 thick slices of crusty bread
1 Tbs butter
1 clove garlic (or one frozen cube)
1 Tbs butter
2 cloves garlic or two frozen cubes
1/2 cup cream
salt and pepper
Bring a large pot of water to boil. Salt generously. Add broccoli (make sure it is large chunks so that it is easier to remove from the water when it is done cooking) and cook 8 minutes. Remove and set aside. Mince.
Add the pasta to the water and cook according to package.
Meanwhile, put the bread slices into a food processor and process until fine. Melt 1 Tbs butter in a skillet, add 1 clove garlic (pressed or finely minced) and cook about 1 minute. Add breadcrumbs and toss until coated. Cook a minute or two more until lightly golden. Remove from heat.
In a large skillet, melt 1 Tbs butter, add the remaining 2 cloves garlic (pressed or finely minced) and cook until aromatic (about 1 minute). Add cream and stir well. Then add broccoli. Toss until well mixed. Season with salt and pepper.
When pasta is cooked, drain and add to sauce. Toss well. Serve topped with a sprinkle of breadcrumbs and grated Parmesan.