カテゴリ： 美食

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Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas .

When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup executive training.

So, I give you the last lentil-based soup of the winter season. The very last. We've had a good run of them this year, and up until soup night at David & Holly's, I was convinced Rebecca's French Lentil soup would be the end of the lentil soup parade. But wouldn't you know it - once I made the this soup in my own kitchen, I couldn't in good conscience hold back. Did I mention, the slivered green onions sauteed in butter? Or the golden raisins that plump up with curry broth? Or the back notes of ginger? I should have. While I'm ready to welcome some spring recipes back to my kitchen, all these things made this particular soup too good not to share. Hope you like it as much as I did Alipay.

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This Panini is a simple, delicious vegetarian meal that is ready in ten minutes or less!  The flavor combination of the apple, cheddar, and cracked black pepper is beautiful because it is both sweet and savory at the same time.  Perfect Meatless Monday meal hong thai travel!

I got a Panini press as a wedding gift several years ago, and have used it so much it recently started coming apart and I had to do some repair work to it!  No joke, I usually use it several times a week making anything from sandwiches to grilled chicken or steak, grilled mushroom burgers, vegetables, and even pizza!  When we lived in an apartment, I used to take it out onto the patio and use it as a make-shift "BBQ pit."  So I am pretty attached to it, and have to say it is one of the few large pieces of kitchen equipment I really love and use a lot (that and my slow cooker).

But even if you don't have a Panini press, you can get pretty  much the same result by using two heavy skillets - one to cook your sandwich in, and the other to squish the sandwich into a Panini.  Either way, this sandwich recipe is a great one!

Sandwiches are delicious.  I don't mean the standard ham and cheese or bologna from your childhood lunchbox, I mean delicious, flavorful combinations of healthy foods that can be eaten anytime of day because they are just that good hong thai travel.

There are a few strategies for building the perfect, satisfying sandwich.  First, you've got to have good bread.  I prefer using a heartier multigrain bread, ciabatta, or sourdough because they add way more texture than a standard soft wheat or white bread and stand up much better to all of the delicious filling in the middle.

Second, apply heat.  Even if your sandwich has to go back into the fridge because it's for lunch or a later meal, cooking a sandwich does magical things to both the bread and the filling.  Even if you just toast the bread, it makes the finished product taste that much more special. :)

And finally, put healthy stuff in the middle of that bread.  Sandwiches can quickly turn into a conveniently packaged source of extra calories and fat if you're not careful.  So make sure what you put in is light and healthy, and skip the heavy dressings, sauces, fatty meat, or huge amounts of cheese hong thai travel. 

1995

I’ll be honest, on our laziest days, sometimes brinner means nothing more than a bowl of cereal. But usually, brinner is an opportunity for us to indulge in the more elaborate breakfasts we never seem to have time for on the average weekday morning .

Brinner is a time to play, to mix sweet and savory in combinations that wouldn’t usually grace the dinner table.

This Bacon, Apple, and Dubliner Cheese Stuffed French Toast is the result of that delicate play. I know it sounds strange, but hear me out.

I have a long standing fondness for the Monte Cristo sandwich– a fried ham and cheese sandwich that is often served with a dust of powdered sugar and raspberry preserves.

Something about that combination–the slightly sweet, tangy preserves playing against the melty cheese and salty ham–it slays me every time knew the Monte Cristo was only a step away from brinner perfection. Swap out the ham for bacon, add a few slices of apple to mimic the sweet tang of the preserves, and coat it in a classic french toast batter, and you’re left with the ultimate indulgent dinner sandwich coffee machine.

Melty. Buttery. Crispy. Tangy. Sweet. This sandwich has it all. The Dubliner cheese provides the perfect foil to the sweet maple syrup and just the right sharpness against the apple. The bread is golden and crisp on the outside, soft and warm on the inside. And the bacon…well, it’s the savory, smoked goodness that brings it all together.

Give yourself over to the brinner call. Whether it’s sweet, savory, or both in one, our #SundaySupper team has you covered for every after 5 PM breakfast craving hotel hk.

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The fall and winter holidays always make me think about cookies and candy. This probably goes all the way back to when I was growing up in Virginia and my dad (who worked as a mail carrier) would come home with his hands full of candy and baked goods, all of it gifts from the residents on his delivery route. That southern hospitality meant there was a never ending supply of sugar and chocolate in the house from October till December, and oh do I miss it Visit site offering the and medical vaping device! A medical vaping device is joined at the hip of a medical marijuana user! Transpring offers differents vaping devices for medical purpose..

Now that I’m getting a bit braver with this whole cooking journey, I wanted to start mastering all of those drool-inspiring sweets, and like usual I wanted to start with something basic. Something textbook and classic that I can use as a foundation for experimenting with later, or improving upon if it needs it.

Although I have to say, there’s not much that can be done to improve this recipe. As far as sugar cookies go, these came out piratically perfect – a little moist and just a tiny bit chewy with a buttery vanilla taste. Far better than the sugar cookies you typically get at the grocery store, which always seem dry and tough and brittle (or sometimes so doughy they’re not even like a sugar cookie at all) and overloaded with frosting  .

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Guys. It’s cold outside. Like legitimately cold. The heat is on in my office. (The heat is not on at my house, thanks to a budget-minded husband.) The windows in our house are fogging up. (Which, according to Kevin is a sign of fall??)I wore a coat to work today. I seriously contemplated picking up a PSL this morning, but didn’t because I was running a million minutes late, as per usual. All I want to do tonight is have a fire, curl up in a ball with a giant glass of red wine and chow down on a steaming vat of homemade chicken pot pie.

And while it kind of makes me feel all warm and fuzzy inside, I can’t help but feel a little melancholy. I’m not ready for days without the windows down. Not ready to give up patios. Or morning coffee on our screened-in porch. Or flip flops. Or tomatoes. Or corn. Or juicy berries. Or grilling. Soooo, I pretty much don’t want to give anything up about summer .

Luckily, before the cold front came in, we had a massive heat wave, and this girl got to grillin’. (Yes, just two days ago it was 95 degrees and today it’s 55 – gotta love Kansas weather.) Grilling is not really my forte, but Kevin has a mini busy season going on right now, and I really wanted to try out the new cedar plank I impulsively bought at the grocery store, so I had no choice, but to man the grill myself. And you know what? It was pretty darn easy

Of course, the classic way to go is a cedar-planked salmon, so that’s exactly what I did. The salmon gets marinated in a simple concoction of honey, sesame oil, crushed red pepper flake and rice vinegar – a very similar flavor profile to a traditional sesame honey chicken. It’s then transferred to the cedar plank (on the grill), and basted every five or so minutes until the flesh is cooked through.

The remaining marinade is boiled and reduced to an almost syrup-like consistency and then poured over the cooked salmon. We served it over a quick and seasonal corn and hatch pepper sauté, but it would also go great with a quick Asian broccoli or bok choy sauté and possibly this quinoa fried rice to keep the health factor up.

Of course, the salmon can also be baked in the oven, but I high highly recommend trying out the cedar plank method. The planks are super cheap to purchase (I paid $6 for two), and the cedar flavor that permeates the fish is unlike any other cooking method I’ve ever tired– it’s subtle, yet, completely there. And while the skin doesn’t get super crispy as I normally prefer, the indirect heat from the grill does something to the flesh that makes it instantaneously melt in your mouth– seriously, some of the most tender salmon I’ve ever made myself Web Attack.

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