Author: Admin

Learn more about cooking seafood together in a big pot as a dish. Halibut and mussels are a fine combination to get started with the pot. Be sure to dice onions and tomatoes, which can simmer until seafood is added. White wine and other spices will round out the ingredients list for the pot. Complete the meal with some succulent brownies with a special ingredient. Tahini Halva has the potential to wow people who are interested.

Key Takeaways:

• Follow the recipe laid out by a trio of cooks composing a new blog. That can teach anyone to cook seafood in a big pot.
• Mussels and halibut pair well together as the center of the dish itself. Saute onions and tomatoes, then douse them with a white wine addition.
• Pair the seafood pot with a salad that needs to be dished out fresh. That makes for a varied and popular dish that guests will love to try.

“The best part about serving something like this is how animated the dinner table becomes: everyone’s pulling their mussels apart, dunking shrimp into the aioli, dishing out salad, dunking bread into the broth, etc.”

Read more: http://www.amateurgourmet.com/2017/11/lots-seafood-cooked-big-pot-white-wine-tomatoes-chiles-de-arbol-plus-tahini-halva-brownies.html

Everyone likes bite-sized food. There is just something about popable items, but these are too much fun. The best thing is they are flourless, so everyone in the house can enjoy them. They use almond meal instead of flour to give them a nice nutty bite and cocoa and butter are allowed to shine as the standouts of the recipe. The best part is it is a one bowl recipe, so little prep is required outside a mixing bowl, a spatula, and your muffin tin.

Key Takeaways:

• These brownie bites combine all the fun of brownies but are gluten-free
• Almond flour replaces traditional flour to make this recipe still light and airy
• The recipe can all be mixed in one bowl, making your prep easy with no chocolate melting.

“These brownie bites are something to make now and remember in the year to come, as they fit so many situations beyond the holiday season.”

Read more: http://www.thekitchn.com/recipe-itty-bitty-brownie-bites-252222

The article begins with the author conversing with the reader, reminiscing with them about the summer and how that now its over, the cold weather removes the ability to make pretty sandwiches. It later goes on to tell his story of when he was in Iceland he went to a juice shop and found the perfect recipe for a salad. He goes on to explain the items of his salad and why they fit in the dish, and the article ends with him explaining that he hopes everyone enjoys the salad, as it is his creation.

Key Takeaways:

• This is a quick and easy salad to throw together.
• This can be turned into a sandwich quite easily by adding sourdough bread.
• This salad is delicious even if it is chilly outside.

“Quick-and-easy salad with mixed greens, almond ricotta, sun-dried tomatoes, pine nuts, chickpeas, and pesto dressing! A 30-minute plant-based meal!”

Read more: https://minimalistbaker.com/vegan-ricotta-sun-dried-tomato-pesto-salad/

Challah rolls are the perfect comfort food for many families, being a traditional part of the Jewish Sabbath. This recipe takes the normal braided challah and turns it into a pull-apart variety, making it a bit easier to serve and get it ready for the family. The secret is all in the prep. Instead of doing the larger braided loaf, you make small individual braids that slide into the pan giving you that easy pull apart that’s ready to go.

Key Takeaways:

• Warmth is the key to getting a good rise on challah dough, so start with water that’s the right temperature, and find a warm place in the house for the dough to rise.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.
• If the rope shrinks a lot as you try to roll it, let it rest for 5 minutes to relax the gluten and then try again.

“Don’t be deceived by their pretty appearance; there’s actually no braiding involved when forming the rolls. In fact, if you can tie a knot, you can make these soft and pillowy rolls!”

Read more: http://www.thekitchn.com/recipe-pull-apart-challah-rolls-252223

This recipe for Boeuf Bourguignon can be made in a slow cooker or Dutch oven. While it requires a moderate amount of preparation, the dish can be started the night before. Cooking time takes six hours in the slow cooker or two hours in the Dutch oven. Ingredients for this classic recipe include bacon, beef chuck roast or round roast, red wine and vegetables such as onions, celery, carrots and mushrooms (optional). Serve with noodles or fresh bread. Serves 6.

Key Takeaways:

• This classic dish can be made easily in the crock pot for any night of the week
• Popularised by Julia Child, the flavors are mixed well in a slow cooker
• The slow cooker is perfect for this slow-simmered combo of beef, onions, red wine and herbs

“Make boeuf bourguignon once and you’ll wonder why anyone ever bothers making anything else.”

Read more: http://www.thekitchn.com/recipe-slow-cooker-boeuf-bourguignon-196361

The electric pressure cooker, or Instant pot as you may see around, is making cooking that much easier and faster. It works like a slow cooker, keeping the temperatures low, but the pressure allows you to cook that much quicker. This recipe takes a traditional beef stew and uses that pressure cooker to crank up the time to easy, hearty, comfort food. The addition of Guinness just adds some extra color, sweetness, and even some well-needed body to an already rich stew of beef chunks, potatoes, carrots and any other herb or root vegetable you may want to add.

Key Takeaways:

• A pressure cooker cooks so much faster than a crock pot.
• A pressure cooker takes less liquid to cook than other methods.
• The food cooked in a pressure cooker is infused with the broth of the meats and vegetables at no other level of cooking.

“Pressure Cooker Guinness Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time. Made with beef stew meat, onion, celery, carrots, parsnips, and of course, Guinness.”

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

Cinnamon rolls are the perfect breakfast meal that families everywhere enjoy. Try one of the best recipes for cinnamon rolls that people can find. Beat together butter and brown sugar, then mix in some nutmeg and cinnamon spices. That will create a delicious base that will combine with other ingredients. It helps to have a mixer on hand to make these no-fuss cinnamon rolls. That should speed things up and get the recipe made quicker.

Key Takeaways:

• This tasty recipe can be made using just one bowl.
• Pans of cut dough can be frozen weeks ahead, then allowed to thaw and rise overnight, before baking.
• The author warms the liquid ingredients to 80 degrees to hydrate the dough so that it rises quickly.

“Nothing kicks off a holiday celebration quite like waking up to the smell of cinnamon rolls wafting from the oven, especially when I don’t have to lift a finger that morning except to preheat the oven.”

Read more: http://www.seriouseats.com/2017/12/how-to-make-homemade-cinnamon-rolls.html

Wow, I think I may have found my new favorite holiday recipe. Although the holiday just passed I will make these and have them to myself. The recipe reminds me of holiday bark. This treat seems super easy to make. You should keep yourself safe from the scalding hot sugar but other than that it seems effortless. I would like my kids to help sprinkle their choice of toppings on top to change it up a little bit. Of course, I would make sure they have cooled before doing so. I cannot wait to try this treat and my family will be lucky if I decide to share. I will also share this recipe with friends and family.

Key Takeaways:

• Make caramel from melted butter and sugar, layering it with chocolate for a satisfying treat
• Use safety precautions when working with hot sugar, and if possible, use a sugar thermometer
• This recipe is similar to store-bought sweets like Almond Roca, but homemade toffee is even better

“As someone who grew up buying Almond Roca as a treat, this homemade version is loads better and a welcome addition to a holiday dessert table or cookie plate.”

Read more: http://www.thekitchn.com/chocolate-almond-toffee-5521

Truffles look amazing as though you spent hours in the kitchen making these special treats, but this recipe allows you to make them with minimal effort. The secret is in the ganache, a combination of cream and chocolate, the gooey center component of any truffle. The milk can be heated in the microwave to save time and then it is added to the chocolate. This will incorporate slowly and be super easy to roll afterwards into those delicious balls and coat in the flavors you crave.

Key Takeaways:

• These truffles are easy to make but will look like you spent all day in kitchen
• The cream’s secret is heating in the microwave to boil it quickly before adding to the chocolate
• It is rolled afterward and then you will add in the flavors you want beyond chocolate

“You won’t even need a stove — just a little cream and some good-quality chocolate will give you fail-proof chocolate truffles at home.”

Read more: http://www.thekitchn.com/how-to-make-simple-foolproof-chocolate-truffles-252063

Green curry porridge has a stark look to it that is hard to match. Follow the ingredients list closely to put together a strange looking porridge. Guests will appreciate the exotic tastes and cultural background that green curry porridge has too. Brown rice pairs well with a mixture of great tasting ingredients on the list. Be sure to simmer the green curry porridge and savor the taste. It also features an excellent aroma that has to be tasted.

Key Takeaways:

• If you would like leftover porridge, you may double the recipe.
• This porridge is an exotic winter dish that will warm you up.
• If you are interested in India, check out Love Travel Guides by Fiona Caufield.

“It’s the kind of bowl that keeps you warm, and full, and happy – inside-out.”

Read more: https://www.101cookbooks.com/archives/green-curry-porridge-recipe.html