Monthly Archives: March 2014
Low-Calorie Recipes: Carroty Rice
What’s Cooking This Weekend? — Weekend of March 29-30, 2014
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Happy weekend everyone! What’s cooking? We’re celebrating weather that actually feels like spring (if you close your eyes and ignore the wind) plus the conclusion of our first-ever Cooking Cure! How did it go for you? Even if you didn’t follow along all month we hope it was fun and refreshing for some of your cooking routines.
And what’s cooking in your kitchen? I’m making a big family lunch for my mother and grandmother and all my siblings; I’m making deviled eggs and torn between these, these, and these. What about you? What are your spring cooking plans?
Raw Chocolate Chip Cookie Dough Bites, Curry-Roasted Pistachios, Oatmeal Nutella Mug Cake, & Peach Lambic Sangria — New Recipes From The Kitchn
Three square meals are important and all, but let’s get down to the fun stuff: snacks! This weeks we covered all your daily nibble needs. If you have a sweet tooth, be sure to try the raw chocolate chip cookie dough bites or the frozen chocolate-dipped banana bites. If you’re more of a savory person, try the curry-roasted pistachios or whipped feta dip. Whatever you do, make sure you try this peach lambic and rye sangria. Seriously –– it’s kinda important.
What To Read This Weekend: A Flowchart to Help You Decide Whether to Shop at Trader Joe’s or Whole Foods — 10 Weekend Reads from The Kitchn
Ten good links and reads that made us laugh, made us hungry, or made us think this week.
- Should you go to Trader Joe’s or Whole Foods? This funny infographic will make the choice clear. — Anjali
- The James Beard Foundation is launching a live kitchen cam. — Cambria
- Science, guys! Watch these divers crack an egg underwater.— Ariel
- A chart that shows just how crazy the rise of energy drinks has been. — Faith
- A Norwegian teen tattoos a McDonald’s receipt on his arm but that’s not even the really shocking thing. — Emma
Day 20: Make Your Cooking Cure a Cooking Habit — The Cooking Cure Spring 2014
Day 20: Friday, March 28
Today’s Assignment: Plan next week’s meals, and then keep it going!
The Cooking Cure: See all assignments so far here
Grab the confetti and start the parade — Congratulations! You’ve made it through 4 weeks, 20 meal-“curing” assignments, and all the way to the finish line of our first-ever Cooking Cure. It feels pretty good, doesn’t it?!
We’ve talked a lot these last few weeks about setting goals, kicking old habits and finding new ones, and ways to get ourselves out of cooking ruts. The challenge going forward is making sure these new habits really stick.
whole-grain cinnamon swirl bread
A couple weeks ago, when we lamented the fact that the people who raised us and claimed to love us still didn’t find it in their hearts to provide us with the specific food products we yearned for (basically, we are all the Honest Toddler on the inside), I remembered yet another item on the denied list which was quickly added to my Writ of Grievances with my progenitors that I will carry with me to the grave and blame for all of my misfortunes, like that Amazon reviewer who said my cookbook was “tantamount to culinary fanfic.” Just kidding, I just took too many melodrama pills this morning.
But I do clearly remember a friend’s dad making us the most glorious thing for breakfast after a sleepover: cinnamon swirl toast with salted butter. The slices came from a package of bread with a brand name on it that we had in our own home, but only the whole-wheat kind, and as the full extent of the betrayal crystallized in my mind, I realized that this meant that my mother would go to the store, see the cinnamon swirl varietal on the shelf and reach past it for the one that tasted like sad. I expressed my disappointment made my case to my mother when I got home but I was ineffective in convincing her that sugary cinnamon raisin swirl bread was an essential part of my daily nutrient intake.
… Read the rest of whole-grain cinnamon swirl bread on smittenkitchen.com
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Seared Sea Scallops with Browned Butter Caper Sauce
A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though. First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date.
Continue reading “Seared Sea Scallops with Browned Butter Caper Sauce” »
Seared Sea Scallops with Browned Butter Caper Sauce
A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though. First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date.
Continue reading “Seared Sea Scallops with Browned Butter Caper Sauce” »
Seared Sea Scallops with Browned Butter Caper Sauce
A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though. First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date.
Continue reading “Seared Sea Scallops with Browned Butter Caper Sauce” »