Serves 2-4 Ingredients 1lb organic chicken breast, diced into chunks 1 organic egg 2 cloves garlic, peeled 1 cup gluten-free bread crumbs 2 tsp herbs de Provence olive oil sea salt & cracked pepper Directions Preheat the oven 450 degrees & lightly oil a large baking pan. In a shallow bowl, mix together bread crumbs
Serves 6 Author Notes I frequently prepare this dish for my friends. I cook it differently according to the seasons. In the spring I use asparagus or Fava beans. Omit the seafood and you have a vegetarian entree. It is important that you have all the ingredients ready before you start cooking. The dish comes
November 12, 2015 by Brenda Bennett 10 CommentsLow Carb Pecan Cranberry Brussels Sprout Salad is a quick and easy, no cooking required recipe that is ready in 15 minutes! Here’s a festive fall salad that’s super quick and easy to make for any weekday lunch or for your holiday menu! Once these little Brussels Sprouts
Makes 12 cakes Author Notes This is the snack cake of my childhood. If you have a newfangled specialty snack cake pan, then by all means use it. But if you’re like me and without such a thing, use an 8 x 8 x 3-inch square baking pan, and then cut the cake into finger-sized
Photo by James Ransom Prep time 15 minutes Cook time 15 minutes Serves 4 to 6 Test Kitchen-Approved Ingredients 2 tablespoons olive oil 1 large yellow onion, finely chopped 1 pinch fine-grain sea salt, to taste 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained 4 cups vegetable broth 2 cloves
Come and visit me on my blog: www.miriyummy.wordpress.com October 2011: It’s been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven’t logged out since! So what’s happened in the ten years since I became addicted to
Our mint marshmallows make a picture-perfect topper for a mug of hot cocoa. These gorgeous fluffy, red-swirled confections are easier to make than you may think. They only require a few simple ingredients, sugar, egg whites, gelatin, and corn syrup and are flavored with a touch of peppermint extract. Their candy-cane look comes swirling drops
Cook Mode (Keep screen awake) Ingredients 1 cup barley 1/4 cup extra-virgin olive oil 12 ounces shiitake mushrooms, stemmed and thinly sliced 5 shallots, thinly sliced (2 cups) 2 tablespoons fresh lemon juice Salt Pepper Sliced scallions, for garnish Directions In a large saucepan of boiling water, cook the barley until tender, about 30 minutes.
Total Time: 8 hrs 10 mins Cook Mode (Keep screen awake) Ingredients Caramel 1/2 cup granulated sugar 2 tablespoons water 2 tablespoons light corn syrup 1/3 cup heavy cream 2 tablespoons unsalted butter, softened 1/2 teaspoon sea salt Cake Layers 2 1/2 cups all-purpose flour, plus more for dusting pan 1 cup granulated sugar 3/4
Makes over 4 cups, 2 1/2 pounds Author Notes 30+ years ago, I was developing recipes for institutional kitchens which wanted to serve vegetarian foods. We made dry mixes, including a Split Pea Soup Mix — and suggested a spread as another way to use the basic ingredients. Now, inspired by food52, it has evolved