4.67 / 5 Stars | 27 Reviews
by Lindseye117
“This sweet and spicy sauce is great brushed onto grilled chicken and steaks, it’s also great for marinating.”
Low-Cholesterol Recipes: Sweet Chipotle Grilling Sauce
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Author Archives: artislyfe
Low-Cholesterol Recipes: Moroccan Ksra
4.48 / 5 Stars | 20 Reviews
by SHECOOKS2
“This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew.”
pink lemonade bars
Last year, not seconds after putting the final touches on what I certain was The Lemon Bar To End All Lemon Bars, a recipe intended for that little cookbook I wrote, I couldn’t quite change the station and became immediately absorbed in making something I wanted to call a pink lemonade bar. They’d be as awesome as a summer carnival, the kind that rolls into town with sketchy rides that your parents forbid you to go on but you do so anyway (or so a friend once told me!), or maybe a play date at the friends house whose mom served prettier, thus cooler, lemonade than what you had at home. I had great plans for these bars, I just had one tiny problem: I had no idea what made pink lemonade pink.
I don’t mean that I am naive; I was aware that in 99 percent of the iterations of pink lemonade out there, the pink was supplied by food dye. I was also bummed to learn that some other people had thought to make pink lemonade bars first — being the type who still clings to the silly notion that there are new, uncharted waters to bake our ways through — but the vast majority of the recipes called for red food dye too. Surely, before pink lemonade was made with red food dye, it was made with a fruit of sort, like strawberry or raspberry or cherries, right? Since last summer, this article has been written but even it doesn’t come to a singular conclusion as to what should make pink lemonade pink. The only thing that is apparent among its discussions of clothing dye and red hot candies is that if you can make it with something natural and/or tasty, you’re probably improving upon its lineage.
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© smitten kitchen 2006-2012. |
permalink to pink lemonade bars | 102 comments to date | see more: Bars, Lemon, Photo, Raspberries, Summer
Chicken Paprikash
by Guest on Thursday, August 02, 2012
Ground Turkey Jambalaya
This lightened up jambalaya gives a new twist on an old Cajun classic! by Lydia on Thursday, August 02, 2012
Grilled Chicken and Peperonata Sandwiches
Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Combined with grilled chicken on a crusty roll, it is a… by strenee on Thursday, August 02, 2012
Low-Cholesterol Recipes: Balsamic Bruschetta
4.7 / 5 Stars | 315 Reviews
by Kathy Bias
“Balsamic vinegar adds a delicious zip to easy bruschetta.”
New England Steamers
Steamers! Add these clams to the list of foods fun to eat. I was first introduced to steamers, or steamed soft shell clams, when I lived in Boston years ago. Unlike hard shell clams (known here as quahogs, cherry stones, or little necks, depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. The two sides of the shell don’t close all the way. Instead, protruding from the shell is a long foot, or siphon. It’s what the clam uses to filter the sea water and eat. While hard shell clams stay close to the surface of the sea floor, steamer clams bury themselves more deeply, and extend their long siphons to the sea floor surface.
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Low-Cholesterol Recipes: Deb’s Spicy Summer Evening Mushrooms
4.08 / 5 Stars | 31 Reviews
by DEBMCQUEEN
“Whole mushrooms are marinated in a lightly spiced soy sauce and red wine vinegar mixture, then grilled until brown, tender and delicious.”
zucchini rice gratin
As promised, I am here to aid you with you midsummer afternoon’s zucchini nightmare, er, bounty. But please, just because I try to help people who weren’t wary enough of friends bearing baskets of zucchini doesn’t mean that I should be mistaken for someone who never lets zucchini expire on her watch. I went away for the weekend and left my last haul to meet a terrible end in my kitchen. Let this gratin be my zucchini repentance.
I started making this zucchini rice gratin a few years ago. At the time, well, rice wasn’t my thing. I wouldn’t say I didn’t like it, just that it never, ever occurred to me to make it, which likely related to the fact that I burned it 100% of the time I made it, which led to pot-soaking and -scrubbing and a plague about our apartment known as a Grumpy Dishwasher. It hardly seemed worth it for a bit of rice. I’ve since figured out that nearly every package of rice lists the wrong amount of water (I always need more) and that on the gas stoves I’ve had, even the thinnest wisp of a flame, the lowest I can make it before the burner goes out entirely, will cook my rice in about 2/3 of the suggested time. I share these tips just in case any of you out there also need to go to Rice Remedial School, though you guys seem smart. I bet you’ve got this figured out already, and long before you wrote a cookbook that uses it no less than three times.
… Read the rest of zucchini rice gratin on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to zucchini rice gratin | 74 comments to date | see more: Photo, Summer, Tomatoes, Vegetarian, Zucchini