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Wednesday, 26 April 2017

Simply Recipes: 4 New Recipes - Cheesy Bruschetta Chicken Cutlets and more...

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you're ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you'll have these cheesy bruschetta-topped chicken cutlets ...

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Cheesy Bruschetta Chicken Cutlets

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you're ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you'll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

Continue reading "Cheesy Bruschetta Chicken Cutlets" »

Shaved Asparagus and Potato Pizza

This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza.

Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring.

Continue reading "Shaved Asparagus and Potato Pizza" »

Easy No-Knead Pizza Dough

It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.

That's why I love this dough recipe.

You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. It is very forgiving.

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Turkey Meatball Soup with Spinach and Orzo

These baby meatballs are so cute you'll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you'll feel like an Italian nonna!

Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It's an easy, hearty meal that everyone will love.

Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little.

Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up.

I like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you're in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl.

Continue reading "Turkey Meatball Soup with Spinach and Orzo" »

 
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Thursday, 20 April 2017

Simply Recipes: 4 New Recipes - Salmon Avocado Poke Bowl and more...

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't ...

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Salmon Avocado Poke Bowl

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice.

It wasn't until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish!

Continue reading "Salmon Avocado Poke Bowl" »

Ham and Egg Bakes

Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that's so much fun to eat.

Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast!

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Rhubarb Fool

There's no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!

This British dessert goes way back — we're talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.

I've lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It's an easy-peasy dessert for a weeknight dinner or a spring party!

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Creamy Asparagus Soup

When spring arrives and asparagus are in season, they are hard to resist, right? Those green soldiers salute us as we enter the produce section of the market, challenging us to make good use of them while we can!

Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley.

Continue reading "Creamy Asparagus Soup" »

 
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Thursday, 13 April 2017

Simply Recipes: 6 New Recipes - Spring Minestrone Soup and more...

Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know ...

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Spring Minestrone Soup

Welcome spring with this savory soup from Hank. ~Elise

Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market.

I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup.

Continue reading "Spring Minestrone Soup" »

Hot Cross Buns

Have you ever made hot cross buns?

They're an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron.

They're marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday.

Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter.

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Prosciutto-Wrapped Asparagus

Whenever I'm in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother's Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy!

I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus.

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Easy-Peel Hard Boiled Eggs in the Pressure Cooker

Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many "foolproof" tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you'd think we'd have heard about it by now.

But that's the thing about myths — just when you've thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe.

For me, that something new was my pressure cooker and a friend's improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again.

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How To Make French Crêpes

For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes!

The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today's most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either.

Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you.

Continue reading "How To Make French Crêpes" »

Asparagus Quiche with Fontina Cheese

There's a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.

But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.

Continue reading "Asparagus Quiche with Fontina Cheese" »

 
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