Author: Admin

This flavorful soup screams umami in almost every ingredient. It starts off with roasted red bell peppers, almonds, and garlic. Those ingredients are cooked until brown and ready to puree. They are then added to the food processor with paprika, sea salt & harissa, a spicy pepper dish from Morocco. This is all blended with broth, vegetable if you want to keep it vegan, and then a splash or two of vinegar or something sweet, depending on how you want to cut the acidity. Add the chickpeas and you’re done!

Key Takeaways:

• This starts off by roasting red peppers, almonds & garlic to give that nice flavor
• Those are thrown in the blender with harissa, paprika & sea salt along with broth.
• Vinegar is added or sugar can be also added to cut the acid and finished with those crushed chickpeas.

“This recipe is quite easy to make, requiring just 10 ingredients and simple methods.”

Read more: https://minimalistbaker.com/romesco-soup-with-smashed-chickpeas/

The easy-to-follow recipe provides step by step instructions and an ingredient list where most everything you need can be found in your refrigerator or pantry and anything else will be available at the grocery store. There are no special products, tools, or gadgets required. The article also provides helpful hints on substituting different fish and salsas for a more adventurous dish. Following the recipe will help you put together a quick (under 10 minutes!), easy meal that is colorful and fresh.

Key Takeaways:

• Salsa gives this dish its tangy bite and allows a quick simmering sauce for the delicate fish.
• Tomato salsa is the star, but any salsa can be used to give the fish a new play on an old favorite
• The best thing is a quick time, about five minutes from simmer to finish, for an easy nightly meal.

“This dinner is a lesson in contrasting textures and flavors. Mild cod’s flaky, fall-apart texture mingles with a bright and tangy tomato salsa’s pleasing chunkiness in every bite.”

Read more: http://www.thekitchn.com/recipe-salsa-simmered-fish-252218

Crostini are crunchy. They make great snacks or appetizers for parties. The one featured here has a lot of flavors. The topping is full of veggies and delicious herbs. This will surely be a great choice. It could go with an Italian meal very well. You could also easily customize this dish to make it suit the tastes of all your guests by subtracting some of the ingredients if someone doesn’t like one of them.

Key Takeaways:

• This recipe is a quick canapé to be served at parties or for whenever
• They take the fun of bruschetta and combine it with fire roasted peppers, olive, onions, and capers.
• The intense “umami” flavor of each ingredient comes out as an explosion with each bite.

“Roasted mini pepper crostini with olives and caramelized onions are the perfect party appetizer”

Read more: http://www.simplyrecipes.com/recipes/roasted_mini_pepper_crostini/

It’s winter. We get it. It’s cold, it’s snowy, and you want to get warm, but there is nothing (ok there is plenty) worse than your hot cocoa coming out all clumpy. Stirring for what feels like hours only to get a brown packet of goo in your mouth as you sip that liquid. The solution seems to be preparation. Before you make this liquid, add a splash of boiling water and stir. This will make a paste and break up those clumps before you add in the rest of the water, giving you smooth creamy, lump-free, hot cocoa to enjoy.

Key Takeaways:

• Dry clumps of cocoa in the drink is one of the worst parts of drinking hot cocoa.
• By first making a paste with the hot cocoa mix and milk, you can avoid clumping.
• The pre-moistened cocoa mix will dissolve very evenly into the liquid you put it in.

“A good cup of hot cocoa on a chilly morning is one of the things I love most this time of year.”

Read more: http://www.simplyrecipes.com/how_to_keep_your_hot_cocoa_from_clumping/

Cheesecakes can be notoriously difficult to bake, this article summarizes and links to three different methods to make it easier to produce great cheesecake. The first cheesecake is a classic New York-style cheesecake with a graham cracker crust and a layer of sour cream on top; the second is a No-Bake cheesecake which is mixed together and simply chills in the fridge, and the final cheesecake uses a very different method, baked in a pressure cooker to ensure a velvety texture and no cracks. The article concludes with links to a few more cheesecake recipes.

Key Takeaways:

• The article contains three separate recipes to make quick and easy cheesecake.
• No-bake is a classic, made with traditional cheesecake ingredients and gelatin to hold it all together
• The pressure cooker, the latest fad in household appliances, shines with its 30-minute cheesecake.

“There are lots of ways to make a great cheesecake — not all recipes require the dreaded water bath or other fussy steps!”

Read more: http://www.simplyrecipes.com/cheesecake_recipe_round_up/

The sweet and tangy sauce is laced by tender onions and accurate amount of spices, fall-apart brisket that will make the house smell incredible, and easy cooking. This can be served with rice, couscous, or a thick chunk of bread on the side to mop the extra sauce. it is made with caramelized onions and a mess of spices which is amazing. From a mix of brown sugar, tomato paste, and onions, it is layered with sweetness and balanced with the tang of apple cider vinegar.

Key Takeaways:

• Brisket and onions blend well together for any kitchen recipe for a family. The slow cooker brisket is a popular dish that is relatively easy to make.
• The end result will be a sweet and tangy brisket that everyone will enjoy. It is a complete meal and has a stately appearance to it too.
• Remember to store the brisket and onions covered with sauce in an airtight container. That can be stored in the fridge to give it time to combine together.

“Make ahead: The brisket can be cooked up to 3 days in advance. Store the brisket and onions covered with the sauce, in an airtight container in the refrigerator.”

Read more: http://www.thekitchn.com/recipe-sweet-and-tangy-slow-cooker-brisket-dinner-252379

The article surrounds the idea of hosting parties and essentially drink making, one drink in particular. They make mention of a book that the author happened to write, entitled “The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit”. The author goes on to tell about the specific recipe one may use when hosting a party, the recipe is essentially one part cranberry two parts rye whiskey and it looks to be served in a copper mug, with a lot of ice. Enjoy this beverage during this holiday season!

MERRY CHRISTMAS!

Key Takeaways:

• Good cocktails should be easy and good — something that’ll work even if your liquor store isn’t great
• This pitcher cocktail has tangy notes that work well with the warming spices in it.
• This drink might take a bit of watering down, so prepare ice for all of your guests!

“When you’re preparing for a party, just combine the refrigerated cranberry combination with twice as much rye whiskey in a pitcher, and stir.”

Read more: http://www.seriouseats.com/2017/12/one-bottle-holiday-pitcher-drink-cranberry-shrub-rye.html

There are many ways to use coconut milk in your everyday life. It can be a healthy alternative to many things in your pantry. Coconut milk is derived from pressing the grated flesh of a fresh coconut and its texture is creamy and smooth. It comes in cans, with a variety of fat percentages that can vary for your needs. It can be used in curries, stews, soups, meat dishes, smoothies, as a dairy replacement, for yogurt or ice cream recipes, or even in cocktails. Add it to your favorite latte or use in beauty supplies, such as a lotion or hair conditioner.

Key Takeaways:

• Coconut milk is popular in a lot of Southeast Asian recipes and is simply the liquid content of a coconut after pressing.
• Curries and stews are a popular use of coconut milk; it adds a rich creamy flavor that can balance spices beautifully.
• Not only can coconut milk replace the dairy in many recipes, it goes great in fruit smoothies as well.

“My pantry doesn’t feel quite right if I don’t have a stack of coconut milk cans handy.”

Read more: https://cnz.to/ingredients-fine-foods/coconut-milk-10-irresistible-ways-to-use/

This delicious baked oatmeal recipe provides a healthy, make-ahead option for a busy weekday morning. The recipe can be easily adapted to sugar-free or gluten-free diets. Oatmeal is perfect for breakfast because it keeps you satisfied all morning, provides soluble fiber and is linked to a lowered risk of heart disease. Top your baked oatmeal with apples, blueberries, or other seasonal fruit. This easy recipe can even be made in advance and individual servings microwaved with a little milk for an even faster morning treat.

Key Takeaways:

• A hot breakfast is the best way to start your morning.
• Oatmeal can be a healthy choice and is easily prepared to suit your particular dietary needs.
• The energy boost you get from baked oatmeal will stay with you all morning and keep you full until lunch.

“Whether you bake it in the oven, zap it in the microwave, simmer it on the stovetop, or forget about it overnight in the slow cooker or the fridge, oatmeal is the queen of breakfast foods.”

Read more: http://www.thekitchn.com/healthy-baked-oatmeal-the-easiest-make-ahead-method-252030

Look for a bacon, potato and egg casserole to be on the table for breakfast. One recipe captures the great taste that these ingredients tend to offer. Follow the recipe closely and enjoy a breakfast casserole at its best. It is a simple and hearty breakfast recipe that everyone will enjoy. Serve it hot and dish out slices of the casserole. That is a warming breakfast and one that can help anyone get started today.

Key Takeaways:

• This dish is easy to make and clean because it is a one pot dish.
• This dish is healthy with the addition of veggies and allows the maker to sneak in more veggies for the unsuspecting kiddies.
• This dish is super convenient in that you can use frozen ingredients and make it ahead of time.

“This is easily adaptable for vegetarians, with extra vegetables and peppers standing in for the bacon.”

Read more: http://www.thekitchn.com/recipe-bacon-potato-and-egg-breakfast-casserole-160263