Since they consist of graham flour, which is a whole wheat flour, the graham crackers taste more healthy than their store-bought counterparts. But, once topped with cinnamon and sugar, they're very satisfying. The homemade marshmallows, with their delicate texture, blow away the bagged version. Assemble the s'mores and package them in a decorative box or simple cellophane bag. Ready to give these gooey and sweet treats away? Read more.
Posts for December 17th 2010
Still have a ton to sort through before Dec. 25? Check out our recommendations for gifts and edible treats — along with entertaining ideas. Did you keep up with our food news, too? Find out when you take this quiz.Take the Quiz
Olive oil spray
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 cups mushrooms, quartered
1 small butternut squash, peeled and cut into 1-inch chunks
1 stalk celery, chopped
1 small yellow onion, chopped
Salt and pepper to taste
1/2 cup bread crumbs
2 granny smith apples, peeled, cored, and roughly chopped
1 teaspoon chopped thyme (optional)
1/2 cup toasted chopped pecans (optional)
- Preheat oven to 400 degrees F. Spray a medium baking dish with olive oil cooking spray and set aside. Melt 1 tablespoon of the butter and oil in a large skillet over medium high heat. Add mushrooms, celery, squash, onions and salt and cook, stirring often, for 10 minutes. Reduce heat, cover and cook for 5 to 10 minutes, stirring occasionally, until squash is just tender.
- Meanwhile, melt remaining two tablespoons butter in a small pot. Add breadcrumbs, stir to coat and set aside. Add apples, thyme, salt and pepper to squash mixture and cook until apples are tender, 5 to 10 minutes more. Transfer squash mixture and any pan juices to reserved dish and sprinkle bread crumbs over the top. Bake until bread crumbs are golden brown, 10 to 15 minutes. For extra crunch, garnish with toasted pecans before serving.
Nutritional information per serving: 260 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 23g total carbohydrate (4g dietary fiber, 7g sugar), 15mg cholesterol, 470mg sodium
- Main Dishes, Other
- North American
1 lb. butternut or calabaza squash, peeled, seeded and cut into small cubes
Salt, to taste, plus 2 Tbs.
Freshly ground pepper, to taste
7 Tbs. unsalted butter, at room temperature
1 Tbs. olive oil
8 large fresh sage leaves
1/3 cup pine nuts, lightly toasted and coarsely chopped
1/2 cup heavy cream
1 lb. wide egg noodles or pappardelle
- Roast the squash:
Preheat an oven to 450°F. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15 to 25 minutes. Set aside.
- Make the sauce: Meanwhile, bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and sauté until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. Remove the sage leaves and discard. Season with salt and pepper.
- Cook the pasta: Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.
- Main Dishes, Pasta
Well, it won't be released this year, but there are finally more details on her new book, called My Father's Daughter: Delicious, Easy Recipes Celebrating Family and Togetherness. The 300-page title, which is slated to drop April 13 of next year, is filled with full-color photos, 150 recipes, and stories of growing up with father Bruce Paltrow.
It'll be interesting to see if there's any overlap between Gwyneth's Goop recipes and her recipes in the book. Will you keep your eyes peeled for this cookbook's release?
For the Sixth Grader, finding a tasty vegan pizza is a must. Pizza parties are a thing of the past for him, so I think it's important for him to have this treat every now and again. Tofurky claims that this is the "1st Non-Dairy Cheese That Really Melts." Well, they use Daiya cheese, just like Amy's Mac and Cheeze so that is definitely promising! The 12-oz frozen pizza will cost you $6.79 at Vitamin Cottage Grocers, but $8.99 at Whole Foods (gee. . .big surprise). I certainly don't think that's right to pay that much for a frozen pizza. Unfortunately, I think that's one of the reasons why vegan food gets a bad rap as being more expensive. But I think the more people eat vegan, the cheaper the products will become. (The Sixth Grader, of course has no problem with the price . . . ).
To find out how the pizza tasted, keep reading.
In Spring of 2011, the online Magnolia store will launch; it will sell not only the iconic cupcakes, but branded merchandise as well. No details as to how much the cupcakes will cost, but one can imagine that the pastel-frosted cakes won't be cheap. How much are you willing to spend on a cupcake? Do you order baked goods online?
Source: Flickr User loop_oh
To ensure that the channel debuted with plenty of viewers, some of the Food Network's top talent — Rachael Ray, Bobby Flay, and Michael Symon — launched new cooking shows that would only be aired on the Cooking Channel. The rest of the programming was filled out with well-known television personalities from Canada, England, and Australia.
The only problem with the Cooking Channel is that it's not included in all cable packages, and many Food Network subscribers don't have access to it. Hopefully in 2011, the channel will not only launch more informative and interesting cooking programs, but it will also be available to a larger audience.