Better Than Creamed Spinach Spinach

When I remember eating spinach as a child, it was always creamy and delicious. It is a steakhouse favorite and ranks at the top of the comfort food list. Here is my take on creamed spinach without the fat laden cream DR Max electronic English. I sub greek yogurt (my new favorite ingredient) which results in the same delicious creaminess without all of the guilt!

This is a good recipe. The flavors of the onion, garlic, chili and tomato are subtle but definitely present and the Greek yogurt lends a lovely creaminess without being decadent. The recipe doesn’t specify whether or not to seed the pepper: I did, but I would leave the seeds in if you’re looking to really taste the spice. Sprinkling just a little bit of coarse sea salt, black pepper, and organic sugar over the finished dish made me love it just a little bit more, and maybe I can eat more spinach than most people, but I think this amount realistically only serves 1-2 people DR Max electronic English.

Serves 2

2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
12 ounces of fresh spinach (two 6-oz bag)
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced

Heat 2 tablespoons of olive oil in a heavy pan.

Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes.

Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove.

Add 1/2 tablespoon tomato paste and cook for 1 minute.

Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted.

While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve DR Max electronic English.


Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons

I am a self-professed Caesar addict. This recipe came about after rigorous testing of and tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious — the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn’t an option. The dressing recipe makes extra, and you’ll be glad of that!

Chilmarkgal impresses us not only with her recipes, but also with her Pink Floyd references (her blog is called “Dark Side of the Spoon”).
WHAT: A “basic” chicken Caesar salad that is anything but.
HOW: Blend a whole slew of anchovies with garlic, lemon juice, mustard, Parmesan, Worcestershire, and olive oil. Use the dressing as a marinade for grilled chicken breasts, then make cheesy croutons out of a baguette and shaved Parmesan. Mix the chicken and croutons with romaine, then toss liberally with the dressing and top with more cheese.
WHY WE LOVE IT: A Caesar salad without a great dressing is like macaroni and cheese without cheese: sad and boring. But with this dressing on hand, we’ll never have another sub-par Caesar again. It’s simultaneously light and rich, and the addition of sugar, mustard, and Worcestershire makes it complex but not labor-intensive.

Serves 4

6 oil-packed anchovy filets, rinsed
3 garlic cloves, minced and divided
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/4 teaspoons granulated sugar, or to taste
1/2 cup finely grated Parmesan, divided
1 1/2 teaspoons Worcestershire sauce
1/2 cup plus 2 tablespoons olive oil, divided
2 chicken breasts
3 heads romaine
1/2 French baguette
1/2 cup shaved Parmesan

Preheat the oven to 425° F.

Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated Parmesan, and the Worcestershire sauce until smooth.

With the blender running, stream in 1/2 cup olive oil until the dressing is thick and fully emulsified.

Brush chicken breasts with a few tablespoons of the dressing and grill or broil until cooked through. Cool and slice or chop.

Wash and dry lettuce, then cut it however you like (I prefer chopping it into 1-inch pieces).

Open baguette by cutting it in half, cut each half into 1-inch croutons, and toss it with 2 tablespoons olive oil and 1 clove minced garlic. Bake in the preheated oven until crunchy, about 10 minutes (be careful to make sure the garlic doesn’t burn!). Sprinkle the remaining 2 tablespoons of finely grated Parmesan on top of the croutons, then put back in oven until the cheese is melted.

Assemble the salad by dressing the romaine to taste, mixing in the croutons and the grilled chicken, and topping with shaved Parmesan. Enjoy!

Kung Pao Tofu

You won’t be tempted to reach for another take-out menu again after trying this easy vegetarian remake of the popular Chinese classic. Serve with Chinese noodles.

U.S.         Metric     Conversion chart

1 package(s) extra-firm water-packed tofu, rinsed
1/2 teaspoon(s) five-spice powder, divided (see Shopping Tips)
1 tablespoon(s) canola oil
1/2 cup(s) water
3 tablespoon(s) oyster-flavored or oyster sauce (see Shopping Tips)
1/2 teaspoon(s) cornstarch
12 ounce(s) broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper hong kong weather, cut into 1/2-inch dice
1 tablespoon(s) minced fresh ginger
1 tablespoon(s) minced garlic
2 tablespoon(s) unsalted roasted peanuts
2 teaspoon(s) hot sesame oil (optional)


Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Meanwhile, whisk water, oyster sauce Hong Kong Cultural Activities, cornstarch, and the remaining 1/4 teaspoon five-spice powder in a small bowl.
Add broccoli, yellow bell pepper, and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened Skin Central, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Banh Mi Soft Tacos

Author Notes: I love the taste of banh mi sandwiches, and I’m always looking for new ways to serve the components, especially since the pickled vegetables last for several weeks. I had some tortillas and the dish turned out great Stroke signs. I often use store-bought teriyaki sauce in a pinch, but feel free to make your own with this recipe (minus the salmon).

WHO: Leith Devine lives in Los Angeles where she creates creative recipes from unexpected ingredients.
WHAT: The Vietnamese banh mi takes on taco night.
HOW: Pickle crunchy carrots and radishes, shred teriyaki chicken, and fold it all into corn tortillas with cilantro, jalape?os, and queso fresco.
WHY WE LOVE IT: We love bahn mi, and we love tacos—but who knew the two could work so well together? The fresh-pickled carrots and radishes bring crunchiness and a vinegared zing, the Sriracha adds heat, and the sweet, shredded teriyaki chicken reminds us of the meal’s roots. Bet you can’t just eat one.

Serves 6

1 daikon radish, cut into matchsticks
3 carrots, cut into matchsticks
1/4 cup cup white vinegar
1/4 cup unseasoned rice vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 cup mayonnaise
2 tablespoons sriracha
2 teaspoons Maggi seasoning
2 pounds chicken thighs, boneless
1 cup Thai barbecue sauce or teriyaki sauce
1 package taco-size soft corn tortillas
1 English cucumber, chopped
2 jalape?o peppers, chopped
1 bunch cilantro, chopped
1 queso fresco cheese round, broken into small pieces (optional)

Make the pickled vegetables: Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon and carrot matchsticks Grand Cru Cellar. Make sure all the vegetables are covered. Refrigerate up to a month.
Make the «sauce»: Mix the mayonnaise, sriracha, and Maggi seasoning together until combined. Refrigerate.
Marinate the chicken in the Thai or teriyaki sauce for at least an hour or overnight. Barbecue, broil, or bake the chicken until brown and the internal temperature reaches 165 degrees. Cool and shred the chicken into small pieces.
To assemble tacos: Warm corn tortillas directly over a gas burner, under the broiler, or on the grill. (You can also wrap them them in a wet paper towel two or three at a time and microwave for 30 seconds.)
Spread about 1/2 teaspoon of the sriracha sauce on each warm tortilla, then put shredded chicken on top. Add the pickled vegetables and chopped cucumbers and jalape?os. Sprinkle with chopped cilantro Offsite Backup Strategy. Add more sriracha sauce on top.
If desired, sprinkle tacos with the soft queso fresco cheese.
This recipe is great with marinated beef or pork strips, too!

Apple Pie: Doing Just Fine Without Cinnamon, Thankyouverymuch

Picture it: You’ve just sliced a mountain of apples for your apple pie, and piled them in a bowl. You almost know the next step by heart: Go to the pantry for the cinnamon, right? The flavors of apples and cinnamon have become so intertwined here in America that during wartime fruit shortages, folks would make «mock apple pie» without any apples at all—just Ritz crackers, sugar, and a whole lotta cinnamon Business Centre in Hong Kong.

But though cinnamon is famously compatible with apples, it also tends to dominate them, clobbering the distinctive flavors of the apple varieties you’ve chosen. And cinnamon isn’t the only spice that pairs well with apples, of course. There’s a whole host of sweet spices that you probably also add to your apple pie that are even more delicious and distinctive when deployed without cinnamon.

That’s why this year, I’m taking a no-cinnamon vow when it comes to apple pie.

If you’re looking to make an apple pie this year that actually tastes like apples, here’s your gameplan:

1. Seek out lesser-known, but equally delicious sweet spices. Like ginger and mace, nutmeg has a gently spicy sweetness that enhances the flavor of apples without overwhelming them. Look for recipes that use them in small quantities, or just cut the amounts yourself and taste the filling before adding more 19 LED Light Bulb.

2. Use grated lemon peel in addition to lemon juice. Lemon is another unsung flavoring for apple pie. Sure, you probably squeeze a little bit of lemon juice on your sliced apples to keep them from turning brown. But that hit of citrusy acid also helps set off the flavor of apples. Adding a teaspoon of finely grated lemon zest to your apple-pie filling is always a good idea.

3. Think about throwing in some raisins. The subtle, winey sweetness of raisins is another great partner for the flavor of apples. Bonus benefit Cloud Video Conferencing: You can soak them in rum before adding them to the pie for another layer of flavor that doesn’t rely on cinnamon.

Ready to quit cinnamon in your apple pie? Check out this recipe right here:

Matcha Mint Chip Ice Cream

Mint chip ice cream has been a personal favorite since childhood. Trips to the Thrifty ice cream shop for a double scoop of minty green goodness are happily ingrained in my memory. However, since I began making a homemade version of this favorite a few years ago, I have struggled with the lack of that gorgeous, pale green hue that so vividly marks «mint» in my mind. That is until I discovered matcha. Not only a natural food coloring, but a nutrient powerhouse, matcha in this recipe takes «minty fresh» to a whole new level.

Having used a combination of different nut milks in homemade ice creams over the years, I have yet to settle on an overall favorite. However, I found that cans of light coconut milk contain enough fat to add a rich creaminess to the ice cream — but not so creamy that it overpowers the freshness of the mint and matcha (such as full-fat cans of coconut milk have done for me in the past). I sweeten the coconut milk with pure maple syrup, then simply blend and chill it (no boiling!). The nutrients of the matcha remain intact, and you are left with a vegan, sugar-free treat that will not disappoint! Scoop it on top of your favorite sugar cone and do a little happy dance — you’re having an ice cream cone at home! It sure brightened our Tuesday night. I hope it brightens yours, too. (less) — Jessie Snyder | Faring Well

Makes 4 cups

Two 13 1/2-ounce cans light coconut milk
1 teaspoon matcha
2 teaspoons mint extract
1/2 cup pure maple syrup
1/2 cup chopped dark chocolate

Blend the the coconut milk, matcha, mint extract, and maple syrup and pour into a medium mixing bowl. (You can also use an immersion blender to blend directly in the bowl.)

Cover the mixing bowl with plastic wrap and chill the ice cream base in the refrigerator for about 2 hours. Chop your dark chocolate, and place in a separate bowl in the freezer as well.
Add the chilled batter to your ice cream maker and follow the manufacturer’s instructions. When the ice cream is about three quarters of the way done, add the chopped dark chocolate and allow it to finish processing.

Eat right away as soft serve, or transfer to an airtight container and place in the freezer to set (about 2 hours). Let thaw at room temperature for 15 minutes before serving.

The Prettiest Christmas Cookies Ever (and They’re Gluten Free)

Dietary restrictions are the worst, especially around the holidays when all you want is cookies, cakes, and pies galore. With Thanksgiving behind us, Christmas cookie baking is in full swing, and we want to make sure there’s something for everyone. That’s why we have three brand new gluten-free holiday cookie recipes for you.

Gluten-free cookie recipes are all over the Internet, sure. These are different EGF. These cookies will be the prettiest ones at the Christmas cookie exchange. You could even give them to people as gifts if you don’t eat them all yourself. Gluten intolerant or not, everyone will love them and marvel over how gorgeous they are. Read on for recipes:

Gluten-Free Lacey Oat Sandwich Cookie
Buttery, thin, and crisp — these lacy cookies would be perfectly satisfying by themselves or with a cup of coffee for dunking. But it’s the holidays, so we’re going to go ahead and make sandwich cookies out of them and fill them with a delicate spread of orange liqueur-spiked chocolate.

Gluten-Free Citrus Sugar Cookies
Your favorite citrus shortbread cookies get a flourless makeover here reenex. You can use any citrus you want: lemon, lime, grapefruit, or orange (or go all fancy with Meyer lemon or blood orange). We like to do a combination so we have a colorful mix of zests for topping. We like to use gluten-free flour that doesn’t contain xanthan or guar gum powder. Instead a mix of natural chia, flax, and psyllium holds the dough together.

Gluten-Free Pistachio Truffle Cookies
These little guys have three different things going on. The bottom layer is a thin, crunchy cookie made almost entirely of ground pistachios. That gets topped with a dollop of cognac-spiked chocolate truffle filling and the whole thing is enrobed with even darker chocolate and sprinkled with pistachio dust. Fancy right? These cookies are a labor of love reenex, but they are so decadent that you only need one of two to satisfy that chocolate craving.


Local Ingredient Spotlight: Rechta Noodles

I want to start doing a regular feature on some of the ingredients we have here in Algiers that may not be familiar to readers out there. There’s lots of local things that we ignore or take for granted, and by doing this feature I hope to also force myself to learn a little bit more about some local fare dc motor speed control.

Today we have rechta (reshta) noodles: rechta is not only the name for these noodles, but also the name for the Algerian dish of rechta, which is a stew of meat, chickpeas, and turnips served over these noodles. Like most people, I buy my rechta noodles at the butcher shop or at a large market. They are curly very very thin flour noodles, and they freeze easily so you can always have some on hand. They most important thing about these noodles is that they MUST be STEAMED. If you put them in boiling water you will have a pile of mush in less than 30 seconds. Trust me, I learned from experience.

So, most people make the stew in the bottom of their couscousier (a crucial piece of equipment for Algerian cooking). The stew can have chicken, lamb Vitamin, or beef, but it must have turnips and chickpeas. Other vegetables are added too, but the turnips are key here. When the stew is almost done cooking you place the noodles in the top part of the couscousier to steam until tender. Similar to couscous, you want to rub a little oil into the noodles before you steam them, and steam them for five minutes, remove from the steam, and then steam another five minutes. The nice part about them is that they retain their curly shape, and kind of remind me of a pleasant cross between curly egg noodles and fine angel hair pasta.

You can find a recipe for rechta (both the noodles and the stew) here culturelle kids.


Graham Elliot’s Tree-Trimming Menu

F or most of us, trimming the tree means pulling the old, dusty ornaments out of the attic on a cozy afternoon and snacking while decorating the Douglas fir. This wasn’t always the case for Chicago chef Graham Elliot, whose holiday celebrations varied from year to year as his family picked up and moved from place to place.

«My dad was in the Navy for 30 years, so I have spent holidays all over the country and different parts of the world,» recalls Elliot, the chef and owner of Graham Elliot, Grahamwich, and the new Graham Elliot Bistro, and judge on MasterChef.

There were surfing Santas in Hawaii and cookie-making parties in the Philippines. «We did a tree, but we would get a fake one out of the garage or the attic,» he says, noting that his parents weren’t especially into Christmas traditions. Now that he has his own family, Elliot has embraced holiday rituals. «My wife and her family love everything about Christmas—the Christmas carols, the music, all that stuff. It’s a big part of what we do now Loop app

His one constant while the family was on the move? Holiday flavors.

«There are certain things like tradition that no matter where you’re at in the world, you still have, to kind of ground you: a roasted turkey, a couple of those traditional sides like sweet potatoes and cranberries,» Elliot says. «Cranberries are one of the first things that I ever cooked in my life. Every year, my dad put me in charge of that, so I would stir them for what seemed like forever on the stove, and I was very proud of that. It was a big thing.»

When we asked Elliot to devise a new exclusive holiday tree-trimming menu for Epicurious, he decided to riff on traditional tastes. «The idea behind some of the dishes was just to take the flavors that everybody knows and has come to love with traditional holidays, and to reinterpret them and make them a little more elevated—to show people that you can still move things forward and make them a little more contemporary,» he says.

The result is a four-course meal that you can serve buffet-style as the family hangs tinsel and ornaments from the tree. Begin with Caramel Corn studded with smoked almonds and fleur de sel, inspired by warm snacks you’d find for sale at Chicago’s Christkindlmarket.

«Plus, in Chicago we have Garrett Popcorn dc electric motors, which is iconic, and we thought, what if we do a spin on that and make it a mix of sweet and savory with the smoky flavors and the fleur de sel,» Elliot says.

It’s a treat meant to be eaten out of the bowl by young and old alike. It’s important to let the kids be included in everything, he adds, which will help grown-ups rekindle their own childhood memories.

Follow the Caramel Corn with a rich Arugula Salad, filled with ricotta, prosciutto, caramelized figs, and marzipan. «You can put a blindfold on and be able to know what you’re eating with those things because they’re just so perfectly paired,» he says.

Rather than serve a dessert for this buffet-style meal, Elliot transforms a Pumpkin Soup into a savory ode to pie. «The pepita streusel is kind of like your pie crust,» he says. «We’re utilizing every part of the pumpkin with this, and then marshmallows, which I still associate with the holidays, because they’re generally served with sweet potatoes and things like that.»

End the meal on a hearty note with comforting Beef Stroganoff, which substitutes spaetzle for egg noodles (a tribute to Germany), and calls for grilled steak.

«If you want to go the heartier route, you can do a braised short rib or pot roast, just serving it with peppered sour cream, some of the spaetzle Managed Security, and then roasted mushrooms and their purée,» Elliot says. «It’s really a no-brainer, and it’s hard to mess up.»

That’s what Christmas should be. Hard to mess up—no matter where or how you celebrate.

December 2014 Desktop Calendar

At the beginning of every month in 2014, I am offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year dr max, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week.

Our calendar for December is a picture of a candied pistachio chocolate bar from Alain Ducasse’s bean-to-bar chocolate factory in Paris.

Instructions to get your calendar are below.

Here’s how it works:

1- Click on the following links to get the US version (weeks begin on Sunday) or to get the French version (weeks begin on Monday); each of these links will open a new window (or tab) displaying the wallpaper, in the appropriate format for your screen size dr max.

2- Right-click (or ctrl-click for some Mac users) on the image, and choose the option that says, “Set as Desktop Background”, “Use as Desktop Picture,” or something to that effect (exact wording will depend on the browser you use).

3- If the image does not fit your desktop background neatly, you may have to go to your preference panel (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose “Fit to screen” as the display mode of your background image dr max.

4- Enjoy and see you next month!