How to Make ItStep 1Preheat oven to 425°F. Using aluminum foil, build a 10-inch square & 34;pan& 34; with a 1-inch-tall edge on all sides. Place foil square on 1 side of a rimmed baking sheet. Place tomatoes, garlic, 2 teaspoons oil, and 1/4 teaspoon each of the salt and pepper in foil square; stir to combine.
Category Traditional recipes
Made with cinnamon swirl bread and apple butter, it riffs on the flavors of America’s most patriotic dessert, right down to the classic bite of cheddar cheese. Meanwhile, it gives new jazz to the joys of the ice-cream sandwich: Warm, crunchy bread snuggles up to cold, creamy ice cream. Serve it on the Fourth—your friends and family will salute you.
How to Make ItStep 1Preheat the oven to 400 degrees.Step 2In a small pot over medium-high heat, combine the vinegar, water, salt, and sugar. Simmer just until the sugar and salt dissolve. Stir in the carrots, radishes, and cauliflower florets. Remove from heat and set aside.Step 3Using a 2-inch wide circular cookie cutter on the tortillas, cut out 24 mini tostadas.
Lasagna is the ultimate comfort food. It& 39;s creamy, cheesy, and packed with hearty flavor. But if you want to make a gluten-free vegan version, what do you do? You get zucchini and tofu to help you out.Thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version.
For each Carrot-Potato Egg Basket, start with:2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)2 tablespoons shredded carrotNutrition Information (per basket): CALORIES 102; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 6g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 213mg; CALC 33mgFor each Zucchini-Herb-Potato Egg Basket, start with:2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)2 tablespoons shredded zucchini, patted dry with paper towels1 teaspoon chopped fresh flat-leaf parsley1/2 teaspoon chopped fresh chivesNutrition Information (per basket): CALORIES 100; FAT 5.
YieldServes 6 (serving size: 16 ounces)The apple-ginger combo of this fizzy kombucha is an exciting variation of the tea drink. Kombucha already has a faint apple flavor, so the additional apple juice enhances that existing apple cider flavor. Ginger gives the kombucha a warm, zingy kick.Ingredients3 1/2 quarts water1 cup granulated sugar6 bags black tea2 bags green tea1 cup starter tea (prepared kombucha)1 SCOBY1 gallon jar5 (16-ounce) glass airtight bottles1 clean plastic bottle12 tablespoons apple juice12 slices fresh, peeled ginger, from 2-inch knob ginger rootHow to Make ItStep 1In a large saucepan, bring water and sugar to a boil.
If you& 39;re slammed trying to finish up the work week, then you& 39;re probably not looking forward to cooking dinner. We’ve got you covered to power through the never ending pile of emails and have this meal on the table in under 10 minutes.Ingredients2 teaspoons extra virgin olive oil1 teaspoon apple cider vinegar1 teaspoon honey1/4 teaspoon kosher salt1 cup shredded lacinato kale2 teaspoons lemon juice1/4 cup diced honeycrisp apple1/4 cup Italian parsley leaves3 ounces shredded rotisserie chicken1 tablespoon pumpkin seeds1 teaspoon chopped crystallized gingerNutritional InformationCalories 330Fat 15.
We’ve been seeing a lot of sesame ice cream on social media, and, let’s be honest, drooling over the idea. And you know what? It’s easy enough to make your own version at home, using tahini (sesame seed paste) for loads of nutty flavor and creamy texture. Load on some matcha, and this ice cream is over-the-top good.
Don& 39;t look now, but your favorite cocktail just got a trendy makeover. The secret ingredient to this whiskey sour is aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans. Aquafaba foams up in a manner similar to egg white, which makes it the ideal substitute for vegans who love their cocktail nightcap.
How to Make ItStep 1To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (through butter) to the bowl of a stand mixer. Beat at low speed until crumbly. Add egg white and water; beat until blended.Step 2Divide dough in half. Roll each half of dough into an 8 1⁄2 x 1 1⁄2–inch log.
How to Make ItStep 1Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.Step 2Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.Step 3Preheat oven to 400°F.
YieldSERVES: 22 (serving size: about 1/3 cup)Our homemade granola is infused with a wealth of holiday flavor and hits every note on the salty-sweet-chewy-crunchy spectrum. Use any combination of nuts you like – though we love the pop of green from the pistachios. Fresh rosemary adds a rustic edge and earthiness, while silky molasses adds depth of flavor and a subtle sweetness reminiscent of gingerbread.
YieldServes 60 (serving size: 1/4 teaspoon)This is no ordinary seasoned salt! Sprinkle this Porcini Salt on food right before serving to add concentrated umami flavor with a bit of crunch and funk. We especially like seasoning grilled steak with this salt.IngredientsDried porcini mushroomsMaldon sea salt flakesHow to Make ItWorking in batches, grind 1 ounce dried porcini mushrooms to a fine powder in a spice grinder.
We’re big, big fans of the hasselback technique. We’ve had smashing success with both baking potatoes and sweet potatoes—the thin, partial slices on top get delightfully crisp while the base remains tender, an infused oil or chipotle cream painted in between the slices. Hasselbacked apples (happlebacks!
Stay on track with the bright flavors in this creamy, protein-packed cup. Savory yogurt and granola make for a different twist on traditional breakfast. Get in a hearty serving of probiotics, which are great for gut health, to start your day.Ingredients2 tablespoons shredded seedless cucumber1/4 teaspoon kosher salt6 ounces 2 greek yogurt1 teaspoon honey1 teaspoon chopped fresh mint1 teaspoon lime juice1 ounce Purely Elizabeth Ancient Grain GranolaNutritional InformationCalories 276Fat 10gSatfat 3.
Is it a fruit or is it a vegetable? All we know is that we want to slather this savory tomato jam on everything. Packed with flavor thanks to fresh rosemary and tangy balsamic, with a thick texture due to the nature of Roma tomatoes, it& 39;s the perfect condiment for amping up a grilled cheese or burger.
Sure, everyone loves a good cauliflower pizza crust, but have you tried roasted cauliflower as the pizza topper? This sheet pan pizza is a game changer and sure to become a new household favorite. Cauliflower is roasted with a bounty of garlic to develop aromatic flavor and buttery texture before being piled high on whole-wheat pizza dough.
How to Make ItStep 1Preheat oven to 350°F. Combine the first four ingredients in a small bowl. In a separate medium-sized bowl, combine canola oil, egg white, and Worcestershire sauce. Stir until frothy.Step 2Add the pecans and almonds to the liquid mixture, and toss until the nuts are evenly coated.
Step 3Combine Aperol, sugar, lemon juice, and enough water to equal 11/3 cups; bring to a simmer in a small saucepan, stirring just until sugar dissolves. Stir in gelatin mixture; heat over medium-low heat just until gelatin dissolves. Cool slightly; pour about 1/4 cup gelatin mixture over each serving of pudding.
How to Make ItStep 1Preheat oven to 325°F.Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, cornstarch, matcha, and salt, stirring with a whisk.rch, matcha, and salt, stirring with a whisk.Step 3Place butter, oil, and granulated sugar in a large bowl; beat with a mixer at medium speed until well combined.