Rest | Easy Delicious Recipes

Gadgets: Utensil Pot Clip by Trudeau

July 29, 2010 – 11:40 am | by admin

[ Photo: ChefTools.com ] Last Week’s Gadget Brownie Cup Pan by Wilton » All Gadgets reviews » As we’ve seen in Gadgets before, sometimes the smallest (and cheapest) kitchen accessories are the most useful. So is the case with this little guy, the Utensil Pot Clip , whom I picked up recently for a fiver at Sur La Table. Like a chip clip with a hook, it adds a spoon rest to any pan or pot —perfect for those whose stoves don’t have space between burners for an actual spoon rest (like me). Instead of dripping sauce on the burner or counter as my spoons travel left and right, they now drip back into the pot. And when not in use, I’ll clip this onto my pot racks for easy storage—no cleaning necessary. Surprisingly, it holds onto all types of tools pretty well, from my thin wooden spoons to my flat metal utensils and thicker, bulkier plastic ones. Honestly, what more could you ask for from a five-buck gizmo?

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Tags: bulkier-plastic, chip, clip, dripping-sauce, five-buck-gizmo, gadget, gadgets, kitchen, pot, rest, result

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Dinner Tonight: Warm Mushroom Salad with Hazelnuts and Pecorino

June 26, 2010 – 6:36 am | by admin

From Recipes [ Photograph: Nick Kindelsperger ] It all began with hazelnuts. My wife returned with this massive bag of them for some random recipe, and after using a pitiful amount, we realized we were going to have get creative to use the rest. At the same time I wanted a recipe that could utilize some delicate arugula at my local co-op. All paths led to this recipe from Smitten Kitchen . What I really love about this recipe is how it feels totally hedonistic. The shallots, mushrooms, and pecorino all add meaty undertones to this dish, though no meat is actually involved at all. But it’s still filling, and a perfect main course salad. Oh, and those hazelnuts. They provide a pleasing crunch to each bite. I’m glad I had them around. Warm Mushroom Salad with Hazelnuts and Pecorino – serves 2 – Ingredients 1/4 cup hazelnuts 1 tablespoon shallots, diced 1 1/2 tablespoons sherry vinegar 4 1/2 tablespoons extra-virgin olive oil 1 pound cremini mushrooms, cleaned, stems removed, and thinly sliced 1 tablespoons butter 3 ounces greens (like arugula or frisé) 1/2 cup fresh herbs (like chives, tarragon, or parsley) 1/2 teaspoon fresh thyme, chopped 2 tablespoons shallots, sliced 1/8 pound pecorino, thinly shaved Salt and pepper Procedure 1. Preheat oven to 375°F. Scatter the hazelnuts on…

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Tags: arugula, arugula-or-fris, hazelnuts, kitchen, mushroom-salad, rest, skins, undertones

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Today’s NYC Groupon: Half Off at Cocoa V

June 24, 2010 – 10:57 am | by admin

Not long after their Terri deal Groupon comes through with another deal for vegan eats in Chelsea! Today’s deal is for $10 for $20 Worth of Vegan Chocolates, Caf� Treats, and Wine at Cocoa V . The limit is two-per-person, and while you only have the rest of today (Thursday, June 24) to buy yours, you get a whole year to use ‘em. Yum yum yum for all us cheapskates. [ Comments (0) | Add Your Comment ]

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Tags: buy-yours, comes-through, deal, rest, result, terri, Treats, vegan, vegan-eats, wine, yum

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Valentine’s Day Recipes: Menu 3

February 12, 2010 – 6:21 pm | by admin

Menu 3: Note: I am assuming you have coconut butter as a staple – If you don’t have any – buy a very small jar which will cost around $6.99 and you will need less than an eighth of it. Also we will make some Harissa Spice Mix for the stuffed Eggplant. You should really double or quadruple the spice amounts and make a staple of it. It keeps nicely in the fridge and will dress up future meals for cents. Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette Main Event: Moroccan Stuffed Eggplant over Cous-Cous Dessert: Real Red Velvet Cupcakes with Coconut Icing Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette For the Salad: 1 bunch beets with tops 2 tablespoons feta cheese ½ tablespoon hazelnuts Staples you should have on hand: 1 tablespoon dijon mustard olive oil vinegar How to: Separate the greens from the beets – set the beets aside to boil in a pot with water – you will need them for the cupcakes. Trim the greens from the stalks and wash both thoroughly. Cut…

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Tags: coconut, coconut-icing, cupcakes, dinner, morocco, rest, valentine, vinaigrette

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Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

February 8, 2010 – 1:59 pm | by admin

Raw Food Wednesday 2/03 Taco Salad with Blood Oranges Stuffed Mini-Peppers We made the taco salad again , slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base — 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified. Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer. Tomato Tortillas (makes approximately 6 large tortillas) 1/2 cup flax seeds 1/2 cup water 1 cup grape tomatoes, chopped in half 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes 1 tbs. olive oil 1 tbs. nama shoyu 1 jalapeño, diced 1 tsp. Mexican oregano 1 tsp. fresh ground cumin salt and pepper to taste Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth. Spread out the mixture into 10″ rounds with an offset…

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Tags: blood-oranges, fast vegetarian, rest, salad, stuffed-mini, tortilla, vita, water

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Pod-Cast From "Behind The Menu"

February 2, 2010 – 12:51 am | by admin

It was our pleasure a while back to go to lunch with Michael Boss of Behind The Menu . He is on Facebook. Here is that interview. Enjoy! Forever Young(s) from Michael Boss on Vimeo . —————————— See the rest here: Pod-Cast From “Behind The Menu”

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Tags: boise-foodie, cooking, delicious recipes, easy recipes, food, forever-young, michael, michael-boss, pleasure, rest, things to do, video, young

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Eat for Eight Bucks: Mexican Eggs

January 5, 2010 – 7:00 pm | by admin

From Recipes Mexican eggs. [ Photograph: Robin Bellinger ] Shopping List 7 eggs (pro-rated): $1.40 5 tortillas (pro-rated): $0.90 Cilantro (pro-rated): $0.50 1 small onion: $0.25 3 ounces Monterey jack: $0.75 1 cup instant refried beans: $0.25 1 pound potatoes: $1.00 Pantry items: Oil, salt, pepper, garlic, cumin, salsa (optional). Total cost (for 4 portions): $5.05 For years I called this dish chilaquiles, migas, and then huevos rancheros before throwing my hands up and settling on Mexican eggs . It’s a favorite last minute dinner for us, combining as it does ease and speed of preparation with delicious tortillas and cheese. We ate it no fewer than four nights in busy December. If you have tortilla chips on hand, you needn’t fry your own. Take two cups of crushed tortilla chips (about 4 ounces); scramble half of them into the eggs before cooking and stir the rest in with the final addition of cheese. Of course, you can also bake corn tortilla strips brushed with a little oil in a 400 degree oven for about 10 minutes, a healthier and only slightly less yummy alternative. On the night pictured I served the eggs with aggressively roasted potatoes and instant refried beans, an experimental purchase from my favorite natural grocery store. I can’t say I’d…

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Tags: cheese, cooking, daughter, eggs, middle, night, onions, recipes, rest, robin-bellinger, skillet, tortillas

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What’s the Worst Burn You’ve Endured While Eating?

January 4, 2010 – 6:00 pm | by admin

Right before the tears flowed. (Sorry, Colin; I hope you don’t mind I used this photo.) [ Photograph: Robyn Lee ] While eating dinner with my friends Colin and Tristan last weekend, Colin had stuck an entire soup dumpling in his mouth, straight from the steamer, not knowing that the dumpling was full of scalding hot liquid. Tristan and I watched his face, frozen in horror, turn flush as the dumpling’s contents wreaked havoc upon his mouth. Oops. After a few moments of staring at him helplessly, Colin managed to consume the dumpling and enjoy the rest of the meal. We all had a good laugh. Phew. I have one distinct memory of when I chowed down on something hot—in the spicy sense, not temperature—and freaked out as my tongue went numb, along with the rest of my mouth. It was more tear-inducing than laugh-inducing. But I guess it made the meal more memorable. What’s the worst burn you’ve ever endured while eating?

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Tags: distinct-memory, dumpling, enjoy-the-rest, friends, guess-it-made, meal, mouth, not-temperature, photo, rest, staring-at-him, steamer, the-dumpling

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White Chicken Enchiladas

November 9, 2009 – 9:19 am | by admin

I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas. They’ll keep you off the streets, I promise you that much. And don’t be intimidated by the multiple steps. They’re numerous, but they ain’t difficult. The first thing we’re going to do is cook some chicken. Please do not be afraid, my darlings . There’s nothing inherently scary about raw chicken. I hate to be gross, but…you and I are raw, too, if you really hunker down and think about it. Gosh, am I ever sorry I just typed that. Anyway, back to business: I buy a whole cut up fryer—basically a whole chicken that’s been cut up by the butcher. It’s best if he does the dirty work.

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Tags: butcher, darlings, flickr, green, making-creamy, method, monterey-jack, rest, the-multiple, white, white-chicken

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Sunday Brunch: Aunt Patty’s Coffee Cake

November 8, 2009 – 8:00 am | by admin

From Recipes [Photo: Robin Bellinger] This simple coffee cake is from Lucinda Scala Quinn’s wonderful new book Mad Hungry: Feeding Men and Boys . I’ve been immersed in this book for about a week; my mother sent it to me because my husband is always complaining that I don’t make enough food. He thinks you’re wasting your time if you cook less than a pound of pasta at once, whereas I, as a single girl, was known to go through a box 2-ounce serving by 2-ounce serving. Although I dearly love a cinnamon-scented, streusel-topped butter bomb , this cake’s subtlety is not without appeal. It’s very tender and buttery but doesn’t send you straight back to bed for a nap. It could be part of a bread and muffin basket at any brunch, or you could serve a slice with a cup of maple-syrup-drizzled yogurt for a very simple meal—one that leaves room for a big spaghetti dinner. Aunt Patty’s Coffee Cake -makes 1 Bundt cake- Ingredients 2 tablespoons plus 1 cup sugar 1 tablespoon instant coffee 1 tablespoon unsweetened cocoa powder 2 cups all-purpose flour 1 teaspoon…

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Tags: batter, book, food, recipes, rest, robin-bellinger, sour, time