If you thought you didn’t have time to make eggs for breakfast tomorrow morning, think again. These three egg dishes will prove otherwise. With the help of the microwave, you’ll go from prep to eating in under 10 minutes.
There are many things the microwave does really well. When you’re facing dinnertime at the end of a long day, it can even venture into that life-saver category. From mug cakes and popcorn, to potato chips and eggs, the microwave can do it all.
Do you ever feel a little naughty eating pasta Alfredo? Like you’re doing something you shouldn’t, eating carbohydrates slathered in rich, creamy sauce? I do, sometimes. I also feel like having something green would completely cancel out any harm the cream may do to my arteries. And adding in a protein just makes it a perfectly balanced meal, right? Obviously, chicken and broccoli Alfredo is the perfect meal. It covers all the basic food groups including garlic and cheese (because those are in their own category — I’m sure of it).
Do you get broccoli cravings?
Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it.
Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce.
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There are so many reasons to extol the virtues of a slow cooker. Most of them center around this appliance’s convenience. While the slow cooker does earn its reputation from its need for minimal prep, the few extra steps required in each of these recipes by cookbook author Neela Paniz are worth it for the nuanced flavors that result. Rather than thinking of the slow cooker as a shortcut to Indian food, consider it a tool for making it well.
The slow cooker is arguably the most convenient appliance in the kitchen. With minimal attention it turns out satisfying meals from breakfast through dessert. Run it all day, or let it do its thing all night — both work equally well. Just be sure you have these tips down for successful slow-cooking every time.
Mushrooms duxelle is just a fancy French term that refers to sautéeing finely chopped mushrooms, onions, and herbs for a long time until they form a paste-like texture. The creamy mushrooms are delicious when spread over crusty bread. But an even better use is to add some sour cream and make a sumptuous gravy to pour over a warm, buttery biscuit.
Poached eggs are a glorious thing. It’s easy enough to make them on the stovetop when you’re just cooking one or two, but for making a larger batch of poached eggs, it’s time to reach for the slow cooker.
You wouldn’t leave the oven or stove on when you leave the house to run errands or head to the office, so why is the slow cooker an exception? Is it really OK to leave it on all day on your kitchen counter when no one is home?
Having grown up on the East Coast, I’ve only ever known American-made butter to come in long, narrow sticks. Turns out I was living in a butter bubble; it wasn’t until I heard a story one evening on NPR’s Marketplace about the difference between West Coast and East Coast butter that I realized there was a difference to be known at all.
