Feel Healthy Today
  • Home
  • Recipes
  • Health News
  • Fitness News
  • Weight Loss
  • Contact
  • Subscribe

Recipes

Citrus Poppyseed Lemon Cookies

11/30/2018

0 Comments

 
Citrus Poppyseed Lemon Cookies
https://ift.tt/2Qphqsh

Citrus Poppyseed Lemon Cookies

Say hello to my new favorite cookies. I know, you’re not surprised, because you know how much I love lemon. But these(!) lemon cookies have that bakery-perfect chewy middle with a lightly crisp edge and a perfect balance of light & bright citrus flavor. A real treat, especially now that we’re entering the holiday season, although I would happily take one of these lemon cookies any day of the year.

This lemon cookie recipe comes from my friend Melissa Coleman’s book The Minimalist Kitchen. You may know of her blog, The Faux Martha. If you don’t, go check it out – you’ll absolutely love her. She has wonderfully approachable meal-time recipes, highly do-able organizational tips (check out her pretty pantry), and, man, can that girl bake.

Citrus Poppyseed Lemon Cookies

What I love about these lemon cookies is that they have substance – particularly from the cornmeal and poppy seeds. Plus, the mix of olive oil with butter gives them a bright flavor that brings out the citrus essence so well.
   Citrus Poppyseed Lemon Cookies

These photos actually make them look kind of small, but made with a 1/4-cup cookie scoop, these lemon cookies are a perfect 1-cookie afternoon indulgence with a cup of coffee or tea.

Citrus Poppyseed Lemon Cookies

For more cookie recipes, check out the dessert section of our recipe index!


Citrus Poppyseed Lemon Cookies

 

Author: Jeanine Donofrio

Recipe type: Dessert

Serves: 12 large cookies

Ingredients

  • 2¼ cups-all purpose flour
  • ¼ cup cornmeal
  • 2 tablespoons poppy seeds
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup unsalted butter, at room temp
  • 1 cup sugar, more for sprinkling
  • 1½ teaspoons lemon zest
  • 1½ teaspoons orange zest
  • ¼ cup extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
  4. Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
  5. Using a ¼-cup sized cookie scoop, scoop the dough onto the prepared baking sheet (note: these cookies will spread, so leave some room in between each one), and sprinkle the tops with sugar. Bake for 12 to 13 minutes. The cookies will seem like they need a minute longer, but take them out anyways. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely.

Notes

Tip: to bring butter to room temperature more quickly, cut it into skinny shreds, exposing as much of the surface area as possible.

3.4.3177

 




Recipes

via Love and Lemons https://ift.tt/2h2Uz32

November 30, 2018 at 11:23AM
0 Comments

Simply Recipes 2018 Gift Guide: The Baker

11/30/2018

0 Comments

 
Simply Recipes 2018 Gift Guide: The Baker
https://ift.tt/2U15yM0

Simply Recipes 2018 Gift Guide: The Baker

Let Simply Recipes help you make gift-giving a breeze this year with our Gift Guide for the Baker in your life! Featuring ten stellar gifts chosen by our editorial team, crossing people off your list has never been easier.

From muffins and scones to gooey brownies and towering layer cakes, who doesn’t love a treat every now and then?

The good news is that recreating your favorite dessert at home is more than doable if you’re equipped with the right tools for the job. Let us help guide the way. Here are our top ten picks to treat the baking enthusiast in your life this holiday season!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 30, 2018 at 10:02AM
0 Comments

Baked Scallops

11/30/2018

0 Comments

 
Baked Scallops
https://ift.tt/2BHq9xA

Baked Scallops

posted

November 30, 2018

by

Gina

These quick and easy baked sea scallops are topped with panko breadcrumbs and Parmesan cheese in a simple lemon-butter sauce.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Baked Scallops

Scallops are one of my favorite foods, some of my popular scallop recipes are Seared Scallops over Risotto, Blackened Scallops with Horseradish Sauce, and Scallop Tostadas to name a few. I also find them incredibly convenient; they cook in less than 20 minutes, and they go beautifully with vegetables of your choice, pasta or crusty bread.

This simple dish is perfect for the holidays as part of a multi-course meal. They’re also perfect for a weeknight dinner, since they cook so quickly.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

Are scallops healthy?

Scallops are good source of protein, B12, magnesium and potassium.

How to Select Scallops

  • It’s best to purchase scallops from a trusted resource that has a good reputation for having a fresh supply of fish.
  • Scallops are extremely perishable, therefore they are usually shelled, washed and frozen, or packed in ice, as soon as they are caught.
  • Fresh scallops should have a white and firm flesh with no fishy odor, with a slightly sweet scent and should be cooked the same day. If you are planning on freezing the scallops, make sure to ask the fishmonger whether they are fresh or defrosted since you shouldn’t refreeze previously frozen scallops.

Notes:

  • To make them dairy free, you can omit the Parmesan and use dairy-free butter.
  • You can omit the wine if you wish.
  • To make these low-carb, swap the panko out for more Parmesan, and reduce the salt.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

Baked Scallops

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

Ingredients:

  • olive oil spray
  • 16 large (1 pound) large sea scallops
  • 1/4 cup panko crumbs
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh minced parsley
  • 1/4 teaspoon dried oregano
  • 1/4 kosher teaspoon salt, divided
  • fresh black pepper, to taste
  • Juice of 1 lemon, divided
  • 2 1/2 tablespoons melted unsalted butter
  • 1 tablespoon white wine

Directions:

  1. Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
  2. Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
  3. In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
  4. Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
  5. Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
  6. Bake for 15 minutes, or until the scallops are opaque.
  7. Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
  8. Squeeze the remaining lemon over the scallops and eat right away.

Nutrition Information

Yield: 4 servings, Serving Size: 4 scallops with sauce

  • Amount Per Serving:
  • Freestyle Points:
  • Points +:
  • Calories: calories
  • Total Fat: g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: g
  • Fiber: g
  • Sugar: g
  • Protein: g

All images and text ©Gina Homolka for Skinnytaste

posted November 30, 2018 by Gina





Recipes

via Skinnytaste https://ift.tt/2ix3Luq

November 30, 2018 at 09:14AM
0 Comments

Pear and White Wine Sangria

11/30/2018

0 Comments

 
Pear and White Wine Sangria
https://ift.tt/2zxeLD4

This Pear and White Wine Sangria is what you need for your holiday parties! Make it ahead and let guests serve themselves. It's made with pear nectar, white wine, ginger beer, and warm holiday spices. Cheers!

Photography Credit: Nancy Mitchell

We usually think of sangria (particularly white sangria) as a summer drink, but here’s a white sangria recipe that challenges those expectations. It’s full of the flavors of pear and warming spices — it’s just perfect for the holiday season.

MAKE SANGRIA FOR A HOLIDAY PARTY

Sangria is one of my favorite drinks to make for a party because it’s such a crowd pleaser.

Plus, you can make it ahead of time. This means that during the party itself there’s no work for you at all. You can impress your friends with a drink that feels fancy, but still have time to actually enjoy your guests—and this drink!

How to Make Sangria with White Wine

THE INGREDIENTS FOR THIS WHITE WINE SANGRIA

This sangria pairs white wine with pear nectar, diced pears, and some of the traditional spices that we associate with the holiday season—cinnamon, anise, and clove. You often see apple paired with these spices, but it turns out that spiced pears are just as delicious!

Add to this a splash of ginger beer, which brings everything together really beautifully for a sangria that says “holiday” all over.

How to Make Sangria with White Wine

WHICH WHITE WINE TO BUY

For this recipe, you’ll want a dry white wine, such as a Pinot Grigio or a Sauvignon Blanc.

Another thing I love about sangria is that it’s budget friendly. Since the fruit flavors and spices will mask the nuances in the wine, this is not a time to go for an expensive bottle—something in the lower price ranges will work quite well.

I’ve made sangria with bottles of wine that cost $5 and had it turn out fantastic. It’s not about the wine, per se. It’s what you put in it.

WHERE TO FIND PEAR NECTAR

Pear nectar is a drink made from pear juice, sometimes with added sweeteners. It’s sweeter than pear juice, and also a lot easier to find. You can find it in the juice aisle at your supermarket. I used Looza brand for this recipe; Santa Cruz also makes an organic pear nectar.

MORE GREAT DRINKS FOR HOLIDAY PARTIES

Pear and White Wine Sangria Recipe

Print

You can slice or cube the pears, depending on your preference. Sliced pears will more easily hold the cloves you stud them with. If you're at all concerned about floating cloves in your sangria, feel free to strain them out before serving.

Ingredients

  • 1 cup pear nectar
  • 2 whole anise stars
  • 3 whole cinnamon sticks
  • 2 pears, sliced thinly
  • 16 whole cloves
  • 1 bottle dry white wine
  • 1/4 cup fresh squeezed lemon juice
  • Ginger beer (about 1 can or bottle)

Method

1 Infuse the pear nectar: In a saucepan, combine the pear nectar, anise, and cinnamon sticks. Warm over low heat for five minutes, stirring occasionally. Set the mixture aside to cool.

White Wine Sangria infuse the nectar

2 Make the sangria: Stud the pear slices with the cloves. Place the pear slices in a glass pitcher, and add the white wine.

Juice the lemons and add the lemon juice to the pitcher. Add the cooled pear and spice mixture to the pitcher with the wine and stir.

How to Make Sangria with White Wine stud the pear with cloves White Sangria Recipe juice the lemon White Wine Sangria with Pear combine with the wine and stir

 3 Chill and serve: Cover and chill in the refrigerator for at least four hours, preferably overnight and up to two days. Strain out the cloves (if desired) and serve over ice with a splash of ginger beer.

White Wine Sangria with Pear add ginger beer

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pear and White Wine Sangria on Simply Recipes. Thank you!

Print

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Nancy Mitchell

Nancy is a writer and photographer living in New York, New York. She makes drinks with local and homegrown ingredients and writes about the New York cocktail scene on her Instagram feed Instagram and at her blog, The Backyard Bartender.

More from Nancy





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 30, 2018 at 09:00AM
0 Comments

Turkey White Chili

11/28/2018

0 Comments

 
Turkey White Chili
https://ift.tt/2E3if43

If you are starting out with dry beans (recommended), to speed up the process you can put beans into a bowl and pour boiling water over them by 2 inches and let them sit for an hour instead of soaking them overnight (then drain).

You can also use a pressure cooker to cook the beans more quickly than on the stovetop without needing to pre-soak them.

You can also use canned white beans. If you use canned beans, drain them from their juices and combine them with the turkey stock in step one.  Only heat the beans and turkey stock enough to bring the stock to a simmer. You don't need to cook the canned beans because they are already cooked.

This recipe can easily be doubled.

Method

1a Cook beans if using dry beans: Combine soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.

Reduce heat and simmer until beans are very soft, 1 to 3 hours or more, depending on the type of white beans you are using.

Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer. Add additional water (or watered-down stock), if necessary.

Or you can skip the soaking and cook the beans in turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.

1b If using canned beans:  Combine the beans and the turkey stock in a large soup pot and bring to a boil. Reduce to a simmer.

2 Cook jalapeño, onions, garlic, green chiles: Heat olive oil in a skillet on medium heat, cook chopped jalapeño (if using) and (remaining) onions in oil until tender. Add the minced garlic and cook a minute more. Add green chilies and seasonings and mix thoroughly.

3 Combine jalapeño mixture and turkey to stock: Add the jalapeño onion mixture to the stock and beans.

Add the turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.

4 Serve: Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 28, 2018 at 09:13PM
0 Comments

Cranberry Brie Canapés with Rosemary Garnish

11/28/2018

0 Comments

 
Cranberry Brie Canapés with Rosemary Garnish
https://ift.tt/2FW5WIq
With creamy brie, tart cranberries, and a crisp phyllo shell, our Cranberry Brie Canapés are the perfect addition to your next holiday party!

Continue reading "Cranberry Brie Canapés with Rosemary Garnish" »





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 28, 2018 at 12:23PM
0 Comments

Ginger-Soy Steamed Salmon with Spicy Maple Sauce

11/28/2018

0 Comments

 
Ginger-Soy Steamed Salmon with Spicy Maple Sauce
https://ift.tt/2RmasBh
In this installment of Eat Your Food! from our writer Nick Evans, he feeds his kids sGinger-Soy Steamed Salmon with Spicy Maple Sauce. Regardless of whether you have tiny mouths to feed, this cooks quickly in a steamer basket and makes for a well-rounded, flavorful dinner.

Continue reading "Ginger-Soy Steamed Salmon with Spicy Maple Sauce" »





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 28, 2018 at 09:02AM
0 Comments

Roasted Butternut Squash Pasta with Tahini Sauce

11/28/2018

0 Comments

 
Roasted Butternut Squash Pasta with Tahini Sauce
https://ift.tt/2QmpQk1

This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal! This post is sponsored by Barilla®.

There’s no way around it, cooler temperatures have officially arrived here in Richmond . . . and I’m slowly coming to terms with the fact that they will be here for the next six-ish months.  The change in weather also has me thinking a lot about the different foods I crave and enjoy throughout the seasons. During the summer, I want fresh, light, cool foods and during the fall/winter I crave hearty warm meals.

Serving bowl and spoon with roasted butternut squash pasta with tahini sauce. Chickpea pasta with roasted butternut squash, onions, and fresh cilantro.

Recently, I’ve started to challenge those thoughts and play with the foods I typically crave in certain seasons. Take pasta salads for example: in the past, I’ve only made these in the summertime but I thought why not make a warm pasta salad using seasonal produce!? Who ever said pasta salads have to be served cold?! And who said you can’t have pasta salad as a meal?! We’re challenging all. the. things.

Mixing bowl will ingredients for roasted butternut squash pasta with tahini sauce. Roasted butternut squash and onion, fresh cilantro, chickpea pasta, and a creamy lemon tahini dressing.

Bowl of roasted butternut squash pasta with tahini sauce.

Ever since I found the new legume pastas from Barilla, I’ve been trying to think outside of the box when it comes to pasta, and we’ve been serving pasta as a meal more frequently. I love using Barilla legume pasta as a base because it’s made with one ingredient (in this case, chickpeas), it’s a good source of plant-based protein and an awesome source of fiber. Anytime I can have one ingredient filling those two roles in a recipe, it’s a win in my book! All of the Barilla legume pastas are certified gluten-free and Non-GMO Project Verified. Basically, these pastas check all the boxes in my book – so you can’t go wrong!  PS: you can find them on Amazon!

Box of chickpea casarecce Barilla pasta between two plates of roasted butternut squash pasta with tahini sauce. Lemon and sprigs of fresh cilantro are on the table.

For this recipe, I was inspired by a roasted butternut squash, chickpea and tahini salad from Orangette I made many moons ago. I knew I wanted to incorporate seasonal roasted veggies – focusing on butternut squash. I love the full flavor the roasted squash brings to this dish. It really compliments the pasta and let’s the tahini sauce shine!

Tahini is super trendy right now and for good reason . . . it’s so dang delicious and sesame seeds are loaded with nutrients like fat, fiber, protein and calcium to name a few.

The lemon tahini dressing used for this butternut squash pasta dish is so easy to whip up and tastes delicious on everything. I highly recommend making a double batch when you make this recipe so you can have leftover sauce. It’s perfect for drizzling over salads, topped cooked veggies and even spread on toast.

If you’re like me and totally obsessed with tahini right now definitely check out some of my other tahini recipes.

Plate of roasted butternut squash pasta with tahini sauce. Slices of lemon beside the plates.

I highly recommend serving this roasted butternut squash pasta salad warm, but you can also eat the leftovers cold or at room temperature. To reheat, I recommend using low heat over the stove top. You may need to add a little water or broth so the pasta doesn’t dry out.

Here’s what you’ll need to make this delicious dish:

Print

Roasted Butternut Squash Pasta Salad with Tahini Sauce

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Lunch/Dinner
  • Method: Roast
  • Cuisine: American
Print
Pin

Description

This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal!


Ingredients

  • 1 box (8 oz) Barilla Chickpea Casarecce
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 1 medium red onion, chopped
  • ¼ cup chopped cilantro leaves
  • 1 garlic clove, minced
  • ½ teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil

Tahini Sauce

  • 1 medium garlic clove, minced
  • 1 teaspoon Bragg’s liquid aminos
  • 3 tablespoons lemon juice (1 lemon)
  • 3 tablespoons tahini
  • 2-4 tablespoons water (reserved from cooking pasta)
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 425°F.
  2. In a large bowl, combine butternut squash, onion, garlic, allspice, sea salt, pepper and olive oil. Toss until veggies are coated and spread evenly on a baking sheet. Roast for 10 minutes, toss and then roast for another 10-15 minutes, or until butternut squash is soft. Remove from the oven and let cool.
  3. Meanwhile, cook pasta according to package instructions and drain, reserving about 1/4 cup of the pasta water.
  4. Make the tahini sauce by whisking together the lemon juice, tahini, olive oil and garlic. Add in 2-4 tablespoons of pasta water to thin the sauce to the desired consistency.
  5. To assemble the pasta salad, add the pasta, veggies and cilantro into a large bowl. Add tahini sauce to taste and toss carefully.  Serve warm with additional salt and crushed red pepper, if using. The pasta is best served immediately, but you can also enjoy it at room temperature or reheat.
  6. To reheat, I recommend using low heat over the stove top. You may need to add a little water or broth, so the pasta doesn’t dry out.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 507
  • Sugar: 3g
  • Sodium: 241mg
  • Fat: 27g
  • Carbohydrates: 59g
  • Fiber: 13g
  • Protein: 19g
  • Cholesterol: 0mg

Keywords: butternut squash pasta

Did you make this recipe?

Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood

The post Roasted Butternut Squash Pasta with Tahini Sauce appeared first on Eating Bird Food.





Recipes

via Eating Bird Food https://ift.tt/1L45wsH

November 28, 2018 at 05:01AM
0 Comments

Creamy Celery Root Cauliflower Soup

11/27/2018

0 Comments

 
Creamy Celery Root Cauliflower Soup
https://ift.tt/2TPsUUD

Creamy Celery Root Cauliflower Soup

Soup season continues! While I’ve made cauliflower soup before, this time, I have a special guest ingredient that I’ve yet to use here on the blog: celery root! I had never cooked with celery root prior this fall, probably because I never saw it at the farmers markets in Austin. That’s been part of the fun of moving somewhere new – new city, new vegetables.

Celery root has a wonderful, savory celery-like flavor and a creamy consistency when blended. For this soup, I combined it with roasted cauliflower, sautéed mushrooms, leeks, thyme, Dijon, and a pop of lemon at the end.

I also just love celery root’s gnarly, funky shape:

Creamy Celery Root Cauliflower Soup

This cozy soup is winter comfort food at it’s best! Serve it with crusty bread or crispy croutons. I also sautéed a few mushrooms to put on top, but you’ll see in the recipe below that all of these garnishes are optional. You can keep this simple, or make it fancy.

You can also make it ahead and store it in the fridge, or freeze your leftovers (I like these glass containers) to save for a day when it’s too cold to leave the house.

Creamy Celery Root Cauliflower Soup

For more cozy soups, take a peek at the soup section of our recipe index!


Creamy Celery Root Cauliflower Soup

 

Author: Jeanine Donofrio

Serves: 4 to 6

Ingredients

  • 1 1-pound cauliflower, broken into florets
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 medium leek, white and light green parts, chopped and rinsed well
  • ½ teaspoon sea salt, more for sprinkling
  • 1 large celery root, peeled and chopped
  • 8 ounces cremini mushrooms, ends trimmed, chopped
  • 2 large garlic cloves, chopped
  • ¼ cup dry white wine
  • 4 cups vegetable broth
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice, more to taste
  • freshly ground black pepper

Topping/serving options:

  • Drizzle of coconut milk
  • Crusty bread, toasted as croutons or served on the side
  • Additional mushrooms, sauteed
  • Toasted pine nuts
  • Microgreens or tender thyme leaves

Instructions

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the cauliflower with drizzles of olive oil and sprinkles of salt and pepper. Spread evenly onto the baking sheet and roast for 25 to 30 minutes or until golden brown around the edges.
  2. Heat 1 tablespoon oil in a large pot over medium heat. Add the leeks, ½ teaspoon salt, and a few grinds of pepper and cook, stirring until soft, about 5 minutes. Add the celery root and mushrooms and cook until the mushrooms are soft, 8 to 10 minutes, turning down the heat as needed.
  3. Stir in the garlic, then the white wine. Let the wine cook down for 30 seconds and then add the broth and thyme. Cover and simmer 20 to 30 minutes, or until the celery root is fork tender.
  4. Let the soup cool slightly, then transfer to a blender. Add the roasted cauliflower and blend until smooth. Add the lemon juice and Dijon mustard and blend again. Taste and adjust seasonings, adding additional lemon juice if you would like more pop. If the soup becomes too thick, add water to thin to your desired consistency.
  5. Serve with desired toppings, generous drizzles of olive oil, and crusty bread.

Notes

*This soup can be made with roasted cauliflower instead of celery root. Use 2 chopped celery stalks in place of the celery root in Step 2. Add roasted cauliflower from a small 1-pound cauliflower to the blender in Step 4. (Roast florets at 400°F with drizzles of olive oil for 30 minutes or until tender). Season to taste with about ¼ teaspoon more salt and extra squeezes of lemon since cauliflower has less concentrated flavor than celery root. This cauliflower version yields a bit more soup than the celery root version listed above.

3.4.3177

 




Recipes

via Love and Lemons https://ift.tt/2h2Uz32

November 27, 2018 at 10:55AM
0 Comments

15 Side Salads that Go Beyond Lettuce

11/27/2018

0 Comments

 
15 Side Salads that Go Beyond Lettuce
https://ift.tt/2P9DVNe

15 Side Salads that Go Beyond Lettuce

Stuck in a salad rut? Try one of these ideas for side salads that go beyond plain lettuce! From grains to fruit to beans, there are lots of ways to change up your salad game.

My favorite salad of all time was not a salad in the traditional sense. It was a vegetarian dish that was merely sprinkled with arugula.

The greens served as a garnish to add a peppery flavor to the rest of the meal: a quarter of a roasted acorn squash, dressed in olive oil. Toasted nuts, garlicky roasted tomatoes, and creamy chevre were the celebrated final touches.

The café where I ate that salad is gone now, but I’m still impacted by my meal there.

SALADS DON’T HAVE TO BE JUST LETTUCE

A good salad can be made of anything—no lettuce required.

In the summer, you can build salads out of thinly sliced tomatoes, peaches, and onions dressed in freshly cracked pepper and drizzled with basil- infused olive oil.

In the cooler months, you can use the remains of last night’s roasted potatoes to dress today’s lunch of frisee and soft-boiled egg for a riff on a classic Salad Lyonnaise.

HOW TO BUILD A GOOD SIDE SALAD

When building a basic salad, with or without greens, anything goes. But it’s nice to include a combination of flavor and textural elements.

When prepping a side salad, I usually think, “Do I have something sweet, spicy, salty, bitter, crunchy, or creamy?”

My squash salad, for example, had sweetness from the squash, crunch from the nuts, creaminess from the cheese, and a bit of spice from the arugula. The combination of those elements made my mouth sing.

You can do the same thing at home, as long as you know a little bit about the different elements and what they have to offer.

TRY THESE SALADS THAT GO BEYOND LETTUCE!

Below are different side salads that go beyond leafy greens, and some recipes you might like to try! Any of these would work alongside a main course like roast chicken, pork chops, or seared fish.

SALADS WITH GRAINS

Grain salads are some of my favorites. The chewy texture of farro or wheat berries pair well with the soft green anise-flavored fennel, roasted tomatoes, cabbage, and red onions. Add a handful of minced parsley and fennel fronds, and then finish it with glug of olive oil. Fluffy, protein-rich quinoa loves a combination of olive oil, lemon juice, oregano, sliced sweet peppers of any color and cucumbers. Toss in some Kalamata olives to add a briny flavor, and add crumbled feta to add another sharp note, because feta loves olives. Try some of these recipes for grain salads!

Chickpea Barley Salad with Moroccan seasonings, pistachios, dried apricots, onions, parsley, and lemon.

Wild rice salad with cranberries, pecans, green onions, orange zest, and wild rice. A perfect accompaniment to many fall and winter dishes - roast chicken, stews, pork chops.

Quick easy quinoa salad with cucumbers and mint. Perfect for a summer picnic salad!

SALADS WITH VEGETABLES

Roasted, pickled, or raw vegetables contribute layers of flavor and texture to salad. Decide what to add based on your end goal. Do you want something light and cooling? Then opt for cucumbers, peas or shaved fennel. Do you need something sharp to stand out? Use thinly sliced pickled carrots, beets or onions. Here are just a few vegetable ideas to get you started: cucumbers, peas, carrots, asparagus, beets, onions, kohlrabi, shaved fennel, radish, zucchini, peppers (hot and sweet), jicama, avocado, potatoes, butternut squash, acorn squash. Try these salads!

Roasted broccoli is the perfect base for a hearty winter salad. Toss with barley, spinach, feta, almonds, and pomegranate seeds. 30-minute cooking time.

Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and some feta for a light meal or side salad.

Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.

SALADS WITH BEANS

Beans are a wonderful way to add texture, fiber, and protein to a meal. Eat them lightly dressed in a vinaigrette and dotted with freshly chopped herbs or combine them crunchy vegetables for a sharp contrast between the creaminess of the beans and the bite of thinly sliced raw vegetables. Try these salads!

Mexican Bean salad - a three bean salad with a Southwestern twist! Pinto beans, black beans, and green beans, with onions, jalapenos, Cotija cheese, cilantro with a sweet lime dressing.

A fresh black bean salad, perfect for a summer picnic or potluck. Red bell peppers, jalapeños, avocado, black beans and corn combined to give this salad its kick and fresh flavors.

Simple tuna and white bean salad, a classic combination and so easy to make!

SALADS WITH FRUIT

Fruit can add body, sweet or sour flavors and texture to a salad at any time of year. To add an extra layer of flavor, soak dried fruit in port, rum, or brandy just until the fruit plumps up. Fennel and orange segments are a classic combination. Dried cranberries, thinly sliced red onion, and mix of mild, delicate greens like spinach dressed in a red wine vinaigrette make a simple side salad. Combine cantaloupe, watermelon and cucumbers with feta for a sweet and salty flavor explosion. Tomatoes, oranges, grapefruit, strawberries, dried cranberries, raisins, cantaloupe, watermelon, raisins, cherries (dried and fresh), grapes, mangos, plums, apples are just a few of the fruits to consider. Try these salads!

Grapefruit and avocado make the perfect pair in this cheerful, healthy salad! Dressed with a light citrus vinaigrette.

Brighten you day with this colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette.

Crisp fall salad with sliced endive, walnuts, chopped pear, and blue cheese.

GREEN SALADS THAT GO BEYOND LETTUCE

Of course, there’s a place for a salad that’s heavy on the greens in all of their leafy glory. However, lettuce salads are only one type of salad. Greens can range in texture from delicate to sturdy and can be peppery, bitter or mild. Some, like kale, need to be roughed up—or massaged. Others tossed gently. Let’s look at a few common greens. I’ve divided them by flavor, and listed the tougher greens first followed by more delicate greens in each category.

  • Mild or Neutral-to-Sweet: Iceberg, Romaine, Spinach, Butter Lettuce, Oak Leaf Lettuce, Mache
  • Spicy/Peppery: Mustard Greens, Dandelion, Arugula (also known as rocket), Mizuna, Watercress
  • Bitter: Kale (lacinato, Red Russian, Curly), Frisee, Radicchio, Escarole, Belgian Endive

Try these salads!

Easy kale and romaine Caesar salad with a creamy Parmesan dressing without egg. Great for a potluck!

A beautiful radicchio salad with green olives, chickpeas, and Parmesan. Quick and easy to toss together. Great with chicken or fish.

Simple watercress salad with fresh peppery watercress and a hot bacon apple cider dressing.

Last but not least: Try a new salad dressing!

Dressing is just one more ingredient in the salad. It shouldn’t overwhelm every other flavor you’ve worked to build. Less is more. That’s the rule. If you pre-dress a salad, do it just before serving. With delicate greens put a little bit of dressing in a mixing bowl and lightly toss the greens with your hands. Taste it and add a little more if you think it needs it. Serve it immediately. Use creamy dressings with a heartier greens such as iceberg or romaine. (There’s a reason why many delicate greens are tossed with vinaigrettes; heavy cream-based dressings can weigh down them down.) If you’re serving a kale or mustard green salad, they benefit from a good massage to soften them up. I use a touch of olive oil. Then rub and kneed the leaves before building the rest of my salad.

Making your own homemade ranch dressing is EASY! All you need is buttermilk, mayo, some spices and fresh herbs. So much better than store bought!

Creamy, sweet and tangy—Thousand Island Dressing is so good made from scratch. Use it on burgers, Reubens, salads, and more.

A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.

Michael Ruhlman on how to make 3 variations of a classic vinaigrette salad dressing following a 3 to 1 oil to vinegar ratio.

Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.





Recipes

via Simply Recipes https://ift.tt/2F9fkDA

November 27, 2018 at 09:08AM
0 Comments
<<Previous

    The Flat Belly Detox Drink Fix

     

    The Flat Belly Fix

    This is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click Here

    Categories

    All
    Gluten Free
    Pancakes
    Protein

    Archives

    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Recipes
  • Health News
  • Fitness News
  • Weight Loss
  • Contact
  • Subscribe