Hello! The weekend is here again, and whether you’re staring at snow-drifted streets or more sunny views (I mean you, California), it’s time for winter cooking. What does that mean for you this weekend? Hearty food? Sunny citrus smoothies? I hope you’re coming home this evening to a tidy kitchen, ready for cooking. Tell us what you’re cooking this weekend — we’d love to hear all about it.
Let’s assess: It’s the weekend. It’s winter (still). Let’s get you some good food. I’m thinking of instituting regular Sloppy Joe Fridays in my house after rediscovering my favorite recipe this week — maybe with Hot Pocket Fridays on the off weeks! Want something even quicker and easier than either of these recipes? Our Turkey Tortilla Soup is where it’s at. Breakfast tomorrow definitely needs to involve a Sunshine Smoothie, and I highly recommend a batch of savory muffins not only for weekend nibbling but also for grab-and-go breakfasts all next week.
Guess what, guys?! This weekend, we’re going to make dulce de leche. Or maybe cajeta. Or maybe both.
Step away from the cupboard; I don’t mean like that, the way we’ve always made it. It’s time to break up with the can of sweetened condensed milk; it’s us, not it. Because I’ve tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that’s already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes. And no, I am not being melodramatic; you’ll see.
It’s the perfect weekend project because you’ll want to set a couple hours aside, but only about 20 minutes of it will require actual work. Plus, the Polar Vortex came back to mock those of us who didn’t take the first one seriously enough to invest in all of the silk, thermal and Gore-Tex left in the city, or so it seems this week, and really, it wants you to stay inside and cook. And it’s now late enough in January — a month that included two soups, one salad, a dairy-free dessert and a whole-wheat muffin, seriously, Resolutions, I did my time — that you’re probably ready to reintroduce decadence (or, at least refined sugar and carbs) in measured quantities. I think this is how you should do it.
… Read the rest of homemade dulce de leche on smittenkitchen.com
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Removing the pit from an avocado is one of those supposedly “easy” food prep tasks that we think could actually use a little explaining. How do you hold the avocado still? Do you have to use a chef’s knife? How do you keep from cutting yourself? If you’ve never done it before, all of this can definitely feel a bit scary! Well, here’s a close look at how we do it so the next time you’re faced with an avocado, you know exactly what to do.
Ginger cinnamon tea; roasted banana and dulce de leche cake; and cauliflower fried rice in today’s Delicious Links.
Q: I bought these vegetables at the store the other day. They were loose, with no greens or leaves attached to them. They almost look like a turnip, but inside they are reddish or pink. Are they some kind of beet?
Sent by Sarah
4.26 / 5 Stars | 374 Reviews
by KITTY731
“VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.”
Home is where the art is. If you’re hoping to infuse your kitchen with just a touch more personality this year, try carving out some room for a framed print. Find your style (contemporary or classic) and function (inspiration or utility) with some of my favorite prints.