4.7 / 5 Stars | 9 Reviews
by flyinmetal
“Don’t toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it’s pure gold in the kitchen. ”
Low-Fat Recipes: Real Chicken Stock
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Author Archives: artislyfe
What’s Cooking This Weekend? — Weekend of April 12-13, 2014
Hello everyone! What’s cooking this weekend? Are you preparing for Passover, or Easter? What are you making this year? We’d love to hear all about it! Happy weekend, and whatever is happening in your kitchen (and garden) this weekend, we hope that it’s nourishing and refreshing.
Minty Pea and Arugula Wonton Ravioli, Chocolate Caramel Matzo Brittle, Beef Tenderloin Sliders & Milk Kefir — New Recipes From The Kitchn
There’s a lot going on in the next couple weeks where cooking plays an essential role, and we’ve got new recipes to prove it. If you’re observing Passover, try the ethereal chocolate caramel matzo brittle; if you’re looking forward to Easter you need to tackle the honey-glazed ham; and if you want to take advantage of spring (because duh), keep it simple with fresh asparagus, egg and parmesan. As a bonus, everyone should try their hand at milk kefir –– you only need two ingredients! No excuses.
Quick, Healthy Meals That Won’t Trigger Pregnancy Heartburn? — Good Questions
Q: I am pregnant and in my first trimester. While the nausea has subsided, the heartburn is ferocious and since the majority of my go-to meals are spicy, tomato-based, garlicky, filled with cheese or all of the above, I’m finding myself stumped on ideas for healthful meals that won’t have me eating my weight in antacids an hour after eating.
Homemade Kombucha Week 2: Did I Already Ruin My First Batch?! — Spring Projects From The Kitchn
For my spring project I’m trying to kick my expensive store-bought kombucha habit by making it at home. Last week I gathered all the necessary supplies and this week was all about making the kombucha and waiting for the magic to happen.
It was surprisingly easy to make, but I think something might be terribly wrong with my SCOBY. Did I already mess things up?
dark chocolate coconut macaroons
2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.
Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. And, pitifully, every chocolate coconut macaroon I’ve had, along with some other cookies that will no doubt cause you to storm out of here in disgust once and for all, failed this test.
… Read the rest of dark chocolate coconut macaroons on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to dark chocolate coconut macaroons | 63 comments to date | see more: Chocolate, Coconut, Cookie, Gluten-Free, Passover, Photo
Low-Calorie Recipes: Eggplant and Tomato Bake
Low-Fat Recipes: Grandma’s Slow Cooker Vegetarian Chili
4.39 / 5 Stars | 513 Reviews
by sellitman
“Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.”
Pan Simmered Pacific Black Cod
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.
Pan Simmered Pacific Black Cod
Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw.
The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions.