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Low-Calorie Recipes: Ceramic Mold Cookies
Low-Fat Recipes: Orange-Glazed, Pork Tenderloin with Italian Seasoning
4.3 / 5 Stars | 6 Reviews
by USA WEEKEND Pam Anderson
“Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals.”
Recipe: Asparagus with Eggs and Parmesan — Recipes from The Kitchn
This time of year slays me; in New York City, the snow is pretty much finished, the ear muffs have been packed up and early daffodils and crocus blossoms are poking their way through the packed city soil. And yet, there is no food growing yet.
It’s the season when my dreams are populated with ramps, fiddlehead ferns and asparagus. A few weeks ago I was visiting my family in Los Angeles and had plenty of springy food, including some of the most beautiful asparagus spears I’d ever seen. So in anticipation of my own northeastern asparagus season, I’m thinking about a dish I’ve made for years with barely cooked asparagus and boiled eggs.
10 DIY Plant Markers For a Spring Garden — Apartment Therapy
Low-Calorie Recipes: Creamy Divinity
Low-Fat Recipes: Ginger-Spiced Cucumbers
4.31 / 5 Stars | 12 Reviews
by Christiane Potts
“This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.”
asparagus-stuffed eggs
Deep in the Julia Child archives, past the boeuf bouguignon, onion soup, jiggling aspics and the patently untrue yarn about the chicken that fell from the counter, mid-trussing, and was dusted off and put back into use with a remark about “nobody’s in the kitchen but you,” there are recipes so low in butter and bacon that they hardly fit the stereotype of French food as gluttony, as are thus rarely mentioned. A good lot of them are in From Julia Child’s Kitchen; published in 1975, it contained recipes and kitchen wisdom that came from episodes of her PBS show. Gentler to novices than her Mastering the Art of French Cooking classics, the recipes seemed more familiar to American audiences, such as leek and potato soup, sauteed chicken breasts with tarragon and tomatoes, and, here, even a riff on deviled eggs that I am making my mission to rescue from obscurity.
I’m a big fan of the hard-boiled egg; I find that keeping a few in the fridge makes for an easy breakfast with a slice of whole-grain cinnamon toast, a wholesome way to add protein to a lunch salad, or for snacks. My favorite way to eat them is slightly undercooked, peeled, halved and schmeared with the thinnest film of mayo and then sharp Dijon, followed by a few flakes of sea salt, but Julia Child’s version might be their highest calling: the potential to stuff their centers with something like a balanced meal, or at least a really gush-worthy appetizer.
… Read the rest of asparagus-stuffed eggs on smittenkitchen.com
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permalink to asparagus-stuffed eggs | 58 comments to date | see more: Appetizer, Asparagus, Breakfast, Easter, Eggs, Photo, Spring, Vegetarian
Recipe: Chocolate Caramel Matzo Brittle — Recipes from The Kitchn
It’s not Passover yet, and it won’t be for about a week. But while Passover gives us an reason to make this candy-like dessert, really there’s no need to wait.
Matzo (or matzoh or matzah), the Jewish unleavened cracker-like bread, is the perfect crunchy, flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate — this stuff is so addictive you won’t want to wait for Passover.