Cheese and pancetta quiche:
Fresh green onions, mushrooms and cream pair up with eggs, pancetta, and swiss & cheddar cheese for a mouthwatering quiche without the fuss of the crust.
6 Large eggs, lightly beaten
½ tsp Kosher salt
¼ tsp White pepper
¼ cup Green onion, sliced
¼ cup fresh mushrooms
1 9″ refrigerated pie crust
1 cup Heavy cream
½ tsp Nutmeg, ground
4 oz Swiss Cheese, shredded
4 oz Cheddar Cheese, shredded
4 oz Diced Pancetta, diced
- Pre-heat conventional oven to 400° F.
- Line a 9 inch quiche dish with pastry. Trim excess pastry around the edges. Pierce bottom and sides of pastry with a fork. Bake for 3 minutes; remove from oven and pierce with a fork and return to oven to bake for an additional 5 minutes.
- Remove from oven and reduce oven temperature to 350° F.
- Sauté pancetta, mushrooms and onions in a skillet until browned. Drain well and sprinkle evenly in pastry shell.
- Top with 1/2 of the shredded cheese.
- Combine eggs, cream, salt, pepper and nutmeg and stir until well blended.
- Pour mixture into pastry shell and top with remaining cheese.
- Bake for 35 minutes or until set. Let stand for 10 minutes and serve warm.
adapted from boarshead.com
The perfect cupcake for any birthday celebration – a chocolate cupcake is topped with cookies and cream ice cream and whipped cream.
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 teaspoon vanilla
- 3 teaspoons vinegar
- 4 cups cookies and cream ice cream
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- crushed oreos and/or sprinkles, optional
- Preheat the oven to 350F. Line 16 muffin tins with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt and cocoa powder. Add the oil, water, vanilla and vinegar and mix just until combined. Fill each cupcake liner about 1/3 full with the batter. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Allow the ice cream to melt slightly. Fill each cooled cupcake with the softened ice cream. Spread evenly. Place in the freezer until the ice cream is frozen, about 2 hours.
- In a large bowl, beat the cream and powdered sugar together. Beat until the cream has stiff peaks. Pipe the whipped cream on top of the cupcakes. Sprinkle with crushed Oreos or sprinkles if desired. Keep frozen.
- Inspired by Bubbly Nature Creations
Chocolate-Cherry Layered Cupcakes Recipe
1 box devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon almond extract, if desired
1 can (21 oz) cherry pie filling
2 containers (4 oz each) vanilla pudding
1 container (1 lb) creamy chocolate frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
3. Remove lid and foil cover from frosting container. Microwave frosting on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving an additional 5 to 15 seconds if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
4. Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.
Just the two of you? Bake and cool cupcakes as directed. Make desired number of layered cupcakes. Wrap remaining cupcakes tightly in plastic wrap, and freeze for up to 2 months.
Recipe & photo source : Pillsbury Recipes
What do Julia Roberts and Secretary of State Hillary Clinton have in common? They both think Cooking Shouldn’t Kill!
Toxic cooking smoke claims 1.9 million lives a year – making it the fifth worst threat to public health in the developing world – with women and young children most at risk.
Every 16 seconds a life is lost to one of a range of deadly illnesses caused by inhaling fumes emitted from traditional cookstoves and fuels. In the Congo, that equates to one death for every 68 people.
Reliance on dangerous cooking methods forces women and children to spend countless hours a week collecting fuels like firewood – when they could be going to school or starting a business. Women are at risk as they collect fuel, especially in environments like refugee camps and in conflict zones.
Inefficient cookstoves can also put pressure on environmental resources like forests and animal habitats, and contributes to climate change.
About the Issue of Clean Cookstoves
The use of clean cookstoves and fuels can:
Reduce acute and chronic illnesses and lower the number of deaths from early childhood pneumonia, emphysema, cataracts, lung cancer, bronchitis, cardiovascular disease, and low birth weight caused by exposure to cookstove smoke.
Decrease time needed to collect fuel and the money spent on buying fuel, increasing the time that families have available to start small businesses and educate their children as well as freeing money for the purchase of necessities like medicine and school fees.
Create economic opportunities at the local level for men and women in manufacturing, distribution, sales, and service of improved cookstoves and fuels.
Decrease harmful emissions and pressure on natural resources.
Development of a global clean cookstove industry that is constantly innovating to improve design and performance, while lowering the cost of stoves, can lead the way to widespread adoption of affordable clean cooking solutions.
Learn more here: http://www.cookingshouldntkill.org/
Brought to you by The Global Alliance for Clean Cookstoves, a public-private initiative to save lives, improve livelihoods, empower women, and combat climate change by creating a thriving global market for clean and efficient household cooking solutions.
Global Ambassador for the Global Alliance for Clean Cookstoves
Two of my favorite fruits in one pancake! The addition of the cinnamon-vanilla butter makes these already amazing pancakes extra special. We love breakfast and I’m always looking for new ways to change up pancakes! YUM! They turned out as beautiful as they look and absolutely delicious!
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw)
Maple syrup, optional
Powdered sugar, optional
1/4 cup unsalted butter, softened
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside.
For pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.
Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.
Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.
Banana and Blueberry Pancakes adapted from Taste of Home. Source & photo by Georgia @ thecomfortofcooking.com
Don’t let the work intimidate you.. it is SO easy and worth it! This mac and cheese is a fantastic one-dish meal — rich and creamy and so cheesy! Lobster goes great in this recipe, but if that seems too luxurious, use any combination of seafood that you love!
For the seafood
1 small live lobster
1/2 medium onion
2 bay leaves
1 tablespoon salt
8 large shrimp, chopped into chunks, reserve the shells
8 medium scallops
1 teaspoon Old Bay Seasoning
1 tablespoon butter
For The pasta
1 lb macaroni
1/4 cup butter
1/4 cup flour
1/4 medium onion, finely chopped
1 garlic clove, minced
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon Old Bay Seasoning
1 tablespoon Dijon mustard (I used truffle Dijon)
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons chives, chopped
1 cup mixed grated cheese (I used mozzarella, provolone & parmesan)
1/2 cup mascarpone cheese
salt and pepper to taste
For the topping
1/2 cup panko bread crumbs
1 1/2 teaspoons thyme leaves
1 tablespoon butter
1.) Fill a large pot with enough water to cover the lobster. Add onion, peppercorns, salt & bay leaves and bring to a boil over high heat.
2.) Kiss the lobster goodbye and put it head first into the boiling water. Cover the pot, reduce the heat to medium and cook 10-15 minutes.
3.) Remove the cooked lobster from the water and drain it on paper towels. (Keep the cooking water to cook the pasta but remove the onion, bay leaves and peppercorns.)
4.) When the lobster has cooled enough to handle, remove the meat from the tail and claws and cut into chunks.
5.) Heat a frying pan to medium high and add 1 tablespoon of butter. Sprinkle both sides of the scallops with the old bay seasoning and sear the scallops in the butter for 1 minute per side. This will give the scallops some color but not completely cook them.
6.) Remove the scallops from the frying pan and cut each of them into quarters. Set aside with the other seafood.
7.) Add the lobster shells and shrimp shells back to the cooking water and bring to a boil. After it has come to the boil, remove all the shells and discard.
8.) Preheat oven to 400F. Add the macaroni to the boiling lobster/shrimp water. Cook the macaroni until it is almost al dente (remember it will cook more in the oven) or about 8 minutes. Drain and rinse with cold water. Set aside.
9.) While the pasta is cooking, melt 1/4 cup of butter over medium heat in a large saucepan.
10.) Add the onion & garlic to pan and cook until softened (3 to 5 minutes).
11.) Add flour to the butter, onion & garlic and cook for 1 minute while stirring.
12.) Add the milk and whisk until smooth. Bring to a boil then reduce to a simmer, and cook until sauce has thickened (2 to 3 minutes).
13.) Add the nutmeg, old bay seasoning, Dijon mustard and herbs.
14.) Remove the pan from heat. Stir in the cheeses and mix until smooth. Season with salt & pepper to taste. Fold in the cooked macaroni then gently fold in the seafood.
15.) Transfer the pasta to a shallow baking dish big enough to hold the pasta.
16.) To a frying pan over medium, add 1 tablespoon of butter. Add the panko & thyme leaves. Toss to coat the panko in the butter and toast slightly. Top pasta evenly with the panko mixture.
17.) Place baking dish on a rimmed baking sheet. Bake until the topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Adapted from marthastewart.com Recipe & Photo source: www.thedragonskitchen.com
These rolls are amazing! These are my new go-to breakfast rolls. They are modeled after the classic cinnamon roll, with a buttery yeast dough flecked with nutmeg and lemon. Inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness.
Lemon Roll Dough
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
- 3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 lemons, zested
- 2 eggs
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- 2 lemons, zested and juiced *
- 3 tablespoons unsalted butter, very soft
- 4 ounces cream cheese, softened
- Juice of 1 lemon
- 1 cup powdered sugar
- 1 lemon, zested
Sticky Lemon Filling
Lemon Cream Cheese Glaze
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured counter-top. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour.
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.
NOTES: * On lemon zest and naked lemons: This recipe calls for quite a few lemons, and while you use the juice of some of them, you will still be left with at least a couple naked lemons.
This is a surprisingly low-calorie treat, and it will give you the same delicious flavors that you could get from a Cinnamon Dolce Latte at Starbucks! If they still served them. This is an easy homemade version to make, and it won’t even add too many additional calories – definitely a guiltless treat.
- 1 shot Espresso
- Dusting – 1/8 teaspoon of ground cinnamon
- 1 cup Milk (for steaming)
- Splenda or sugar to taste
- 1 shot Smuckers Butterscotch (or Caramel) Sundae Syrup
- Whipped Cream (optional)
Start out by freshly brewing the shot of espresso, and then mix it with the cinnamon, and stir well. Add the sugar-free caramel syrup, and then mix in any additional sweetener to your taste. Steam your milk until it is 160°, and pour it in with the espresso to create your professional latte treat!
Variation: Leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.
Starbucks does still offer the Iced Cinnamon Dolce Latte
I write a lot about intuitive eating. Just as important, and the first step in the process, is intuitive cooking. But it’s hard in our world.
We’re pressed for time, and accustomed to looking outside ourselves to the experts — the celebrity chef, the cooking show stars, the cookbook authors —for the latest word on what to buy and how to cook it.
Don’t get me wrong: I’m all for education in culinary and nutritional topics; it’s how I make my living. At some point, though, it’s exhilarating to rely on an internal compass rather than external directions. It’s not like celebrity chefs or we food writers have cornered the market on cooking.
Food preparation is the most natural, instinctive activity in the world, right up there with nest-building and baby-making. And I believe it’s as important as intuitive eating in terms of our relationship with food.
Cooking by availability and intuition — shopping the market, choosing produce that looks fresh and appealing, and then combining it with ingredients on hand, according to taste and personal preference — is perhaps the oldest and most authentic way of food prep. My southern grandmothers cooked this way, without recipes or elaborate meal planning. They simply gathered vegetables from their garden, combined them with ingredients on hand, and added a pinch of this and a dash of that until it tasted good. At the end, it was invariably a feast.
Cooking without a recipe requires only a little skill, plus a lot of imagination, and a willingness to be bold and inventive. These five steps will get you started:
1. Head to local farmer’s markets. That’s where you’ll find an abundance of fresh, seasonal produce. But don’t write off our local grocery stores; Whole Foods can’t be beat for its high-quality organic produce selection and vast array of herbs, spices, oils, nuts, cheeses and specialty items. Vitamin Cottage has wildly competitive prices and a full selection of organic produce. And some mainstream grocers are doing a pretty good job of offering more organic and local produce.
2. Start with color. It will be one of your main guides for choosing ingredients. Begin with one main ingredient — asparagus, for example — then look around the market or produce section for seasonal produce that would compliment their bright-green color. Look for what appeals to you–the pale hue of green onions, for example, and the soft tan-gray of wild morels.
You could sauté these in olive oil, then top with a little black sea salt and shaved Asiago cheese. How would you cook them? Maybe make them into a soup with a light broth, a little cream and nutmeg? Or sauté them in sesame oil with garlic and ginger, and top them with black sesame seeds? You get the idea; anything is possible. Don’t overlook fruit; pears, berries or citrus fruits compliment many vegetable dishes with a subtle, fresh sweetness
3. Try something new. The first time I saw a rutabaga, I was consumed with curiosity. I purchased the monstrosity, which looked something like a mutant potato. At a loss, I chopped it up, boiled it and served it with butter, salt and pepper. It was delicious — sweet, clean, with a mildly nutty, cabbage like flavor. Try something new — celery root, cardoons, chanterelle mushrooms, tomatillos, fiddlehead ferns, chayote squash, kumquats. Ask for cooking suggestions at the market. Start by seasoning simply with a little salt and pepper, and branch out from there. You’ll know.
4. Stock up on basic cooking ingredients. An artist needs the proper paints, brushes and canvas upon which to express her creativity. You’ll need an assortment of oils, vinegars, salts, spices, fresh herbs and other ingredients, to make the most of your cooking artistry. Basics include:
- A good olive oil and grapeseed or other neutral cooking oil
- Balsamic, sherry and red wine vinegar
- Kosher or coarse salt, sea salt and, if you like, a finishing salt, such as fin de sel, to be added after cooking.
- Seven or eight spices you love (try cumin, cinnamon, cayenne, chili powder, black pepper, white pepper, paprika and curry powder) and a wide selection of fresh herbs, garlic and onions.
- A selection of dried beans, lentils, grains, nuts and seeds.
- Canned tomatoes, canned beans and a good, basic broth or stock.
5. Start with a great recipe. It sounds counter-intuitive, but having guidelines for a dish you love — pasta, salad, soup — creates a basic framework, the scaffolding upon which you can lay your own original design. A basic soup recipe, for example, might be 6 cups of broth, 2 cups of vegetables, 1 cup of beans, 2 tablespoons of oil or butter, and 1 tablespoon of fresh herbs.
Start with a recipe you love, head to your favorite market, and be willing to be bold. At the very worst, you’ll discover what doesn’t work — and that’s a valuable life lesson in itself.
By: Lisa Turner
Lisa Turner is a widely published food writer with more than 25 years of professional experience. She has written five books on health and nutrition, and hundreds of magazine articles. Her diverse background in food and nutrition includes studies in macrobiotics, raw foods and vegan regimens, as well as classic culinary training. In addition to writing books and magazine articles, Lisa combines 20 years of yoga, meditation and mindfulness practices to help her clients understand and change emotional issues behind their eating habits. Currently, she’s a faculty instructor at Bauman College of Culinary Arts and Nutrition in Boulder, Colorado, and hard at work on her next book. Visit her websites at www.TheHealthyGourmet.net and InspiredEating.com.
This is the food of the Ham Gods. No more boring cloves for our hams! This is a really easy recipe that is juicy and tastes incredibly delicious, but isn’t the ham your grandma used to make. Great for a Super Bowl party too! Serve hot or cold.
- 1 (12-pound) joint (mild cure boneless) ham
- 7 quarts dry ginger ale
- 1 cup chunky ginger preserves
- 2 tablespoons hot English mustard
- 1/2 cup soft dark brown sugar
- 1/2 teaspoon ground cloves
* Cook’s Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
- Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
- Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
- In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
- After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Recipe courtesy Nigella Lawson www.nigella.com