Posts for August 11th 2010

Tips

The Dos and Don'ts of a Champagne Toast

Editor's note: The following is a guest post written by Colin Cowie, wedding planner and lifestyle guru.

Editor's note: The following is a guest post written by Colin Cowie, wedding planner and lifestyle guru. This week Colin tackles the sometimes difficult subject of toasting.

We've all been there before, when the toasts and speeches seem like an endless ode to childhood memories, vacations long past, or inside jokes no one, other than a select few, are able to relate to, or for that matter really care about. There’s an art to speaking in front of a crowd and the best way to get comfortable and say what needs to be said succinctly is by practicing in front of a mirror until you're ready to practice in front of a friend.

For Colin's tips on giving the perfect toast, read more.

recipes

Vegetable Chili With Polenta

From Real Simple Vegetable Chili With Polenta Information Category Main Dishes, Beans Ingredients3 tablespoons olive oil 1 large onion, finely chopped 2 garlic cloves, minced 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 (14.5-ounce) can diced tomatoes with juice 1 (15.5-ounce) can red kidney beans, rinsed and drained 1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained 1 (8-ounce) can vegetarian beans 1 tablespoon red wine vinegar 1/2 cup quick-cooking polenta 1 tablespoon butter Green chili or jalapeno salsa, optional Directions Heat the oil in a large skillet over medium heat.
Vegetable Chili With Polenta

Vegetable Chili With Polenta

Easy, Healthy Budget Recipe for Vegetable Chili With Polenta 2010-08-11 14:42:11

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can diced tomatoes with juice
1 (15.5-ounce) can red kidney beans, rinsed and drained
1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
1 (8-ounce) can vegetarian beans
1 tablespoon red wine vinegar
1/2 cup quick-cooking polenta
1 tablespoon butter
Green chili or jalapeno salsa, optional

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and saute until onions are soft.
  2. Add the tomatoes and 1 cup of water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.
  3. Add the beans and return to a simmer; continue cooking, uncovered, 20 minutes, until the chili is thick. Remove from heat and stir in the vinegar. Season to taste with salt and freshly ground pepper.
  4. While the chili cooks, prepare the polenta according to package directions (5 to 8 minutes), and stir in the butter. Season to taste with salt and freshly ground pepper. Divide between 4 bowls and ladle chili over top. Spoon a little salsa on top, if desired.

Serves 4.

Appetizers

With Pesto, For an Alternative to Basil, Consider Mint

I'm crazy about classic pesto; I absolutely love it and make it all the time in Summer, when basil is in season.

I'm crazy about classic pesto; I absolutely love it and make it all the time in Summer, when basil is in season. However, after enjoying mint pesto with lamb chops, I've been really into mint pesto, too. When I came across this recipe for shrimp with mint pesto, I knew I had to make it. The thick pesto is wildly creamy, thanks to the addition of feta and parmesan cheese.

It was so delicious that I used the leftover pesto as a dip with crackers the following day! It's great with perfectly plump broiled shrimp and would be divine tossed with pasta or spread on crostini. Although the original Bon Appétit recipe serves the shrimp on rosemary skewers, rosemary was expensive at my local market, so I skipped this step. To give mint pesto a try, check out the technique after the break.

Drinks

Berry-Lemon Sparklers

From Everyday With Rachael Ray Berry-Lemon Sparklers Information Category Drinks, Mocktails Cuisine North American Ingredients1 1/2 pints raspberries or blackberries, plus more for garnish 1 1/3 cups sugar 2 cups lemon juice (from 8 lemons) Ice Seltzer Mint sprigs, for garnish Directions In a medium bowl, mash the 1 1/2 pints berries with the sugar; let stand for 10 minutes.
Berry-Lemon Sparklers

Berry-Lemon Sparklers

Non Alcoholic Berry-Lemon Sparkler Recipe

Ingredients

1 1/2 pints raspberries or blackberries, plus more for garnish
1 1/3 cups sugar
2 cups lemon juice (from 8 lemons)
Ice
Seltzer
Mint sprigs, for garnish

Directions

  1. In a medium bowl, mash the 1 1/2 pints berries with the sugar; let stand for 10 minutes.
  2. Stir in 1/2 cup water, then strain into a large pitcher, pressing with a spoon to extract any juice. Stir in the lemon juice and 2 1/2 cups more water.
  3. Fill 8 pint glasses halfway with ice. Pour about 3/4 cup berry-lemon mixture into each glass, top with a splash of seltzer and stir to combine. Garnish with berries and a mint sprig.

Serves 8.

definition

Definition: Satay

They may sound similar, but don't confuse satay with sauté.

They may sound similar, but don't confuse satay with sauté.

Satay is a Southeast Asian dish of meat that's been marinated and seasoned (often with turmeric), skewered, grilled over a fire, and served with a sauce for dipping. The delicacy is extremely popular in Indonesia, as well as neighboring countries Malaysia, Singapore, and Thailand, where it's served everywhere from street carts to high-end restaurants. Variations may contain every type of meat from chicken and beef to turtle and mutton, as well as offal.

Satay can also come with a wide range of accompanying dipping sauces, including peanut gravy, soy-based condiments, pineapple sauce, and cucumber relish. Have you ever made satay?

Source: Flickr User avlxyz

Appetizers

Shrimp With Mint Pesto

From Bon Appétit Shrimp With Mint Pesto Information Category Appetizers, Seafood Cuisine Mediterranean/Middle Eastern IngredientsMint pesto 1/2 cup pine nuts, toasted 3 garlic cloves, peeled 2 tablespoons (packed) feta cheese 2 tablespoons (packed) Parmesan cheese 1 tablespoon coarsely chopped jalapeño chile 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (packed) fresh mint leaves 2 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil Shrimp 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact 2 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 3 tablespoons fresh lemon juice Directions For mint pesto: Combine first 7 ingredients in processor.
Shrimp With Mint Pesto

Shrimp With Mint Pesto

Shrimp With Mint Pesto Recipe 2010-08-11 12:15:36

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice

Directions

  1. For mint pesto: Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. Can be made 1 day ahead; cover and refrigerate.
  2. For shrimp: Preheat broiler. Sprinkle shrimp with salt and pepper.
  3. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
  4. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side.
  5. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto.
  6. Arrange on platter and serve.

Serves 6-8.

fast and easy

Soba Salad With Chicken and Cabbage

From Real Simple Soba Salad With Chicken and Cabbage Information Category Salads Cuisine Other Asian IngredientsFor chicken 8 thin chicken cutlets (1½ pounds total) Salt to taste Canola oil for cooking OR Twice-glazed Asian barbecued chicken For salad 8 ounces soba noodles 2 cups shredded cabbage 6 sliced scallions 3 tablespoons canola oil 3 tablespoons rice vinegar 3 tablespoons soy sauce 1 teaspoon grated fresh ginger Directions Season chicken cutlets with salt.
Soba Salad With Chicken and Cabbage

Soba Salad With Chicken and Cabbage

Soba Salad With Chicken and Cabbage

Ingredients

For chicken
8 thin chicken cutlets (1½ pounds total)
Salt to taste
Canola oil for cooking
OR
Twice-glazed Asian barbecued chicken
For salad
8 ounces soba noodles
2 cups shredded cabbage
6 sliced scallions
3 tablespoons canola oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon grated fresh ginger

Directions

  1. Season chicken cutlets with salt. In batches, cook in canola oil over medium-high heat until golden; slice.
  2. Cook soba noodles, cool, and toss with the chicken, shredded cabbage, scallions, canola oil, rice vinegar, and soy sauce, and grated fresh ginger.

Serves 4.

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Destination Motivation

"Staying active on vacation does not have to be difficult," says Kacy Duke, a celebrity fitness expert who has worked with Julianne Moore and Rachel Weisz.

"Staying active on vacation does not have to be difficult," says Kacy Duke, a celebrity fitness expert who has worked with Julianne Moore and Rachel Weisz. Getting away from the usual workout routine is good for the body and motivation. Follow Kacy’s lead on your next getaway — working out will be easy, and postworkout poolside relaxation will feel even more luxurious!

Think about where you will be on vacation and take advantage of the new fitness challenges the local terrain presents.
At the beach? Apply sunscreen and take your morning walk through the sand; it provides strong resistance to strengthen leg muscles.

Exploring a city? Track walked steps with a pedometer to help reach doctor-recommended 10,000 steps per day.

In the mountains? Pack your hiking boots and discover local trails; the terrain provides great cardiovascular exercise, and higher elevations help increase lung capacity and strength.

Pack appropriately for these activities and include breathable sleeveless tops for hot days. A recent Dove® deodorant survey found that the majority of women surveyed cited underarm stubble as a top concern before beginning a workout. Instead of letting pesky underarm stubble keep you from flaunting your favorite sleeveless workout tops, stay smooth with a multitasking deodorant like Dove® Visibly Smooth. It minimizes the look and feel of hair over time to help women feel stubble-free longer.

What will you pack for an active Summer vacation? Tell us and you will be entered to win a Dove® Visibly Smooth antiperspirant/deodorant prize pack including a designer tote bag and a $100 gift card for vacation and fitness gear.

Visit www.dove.com/visiblysmooth for more information.

Official Rules

* Kacy Duke is a paid Dove deodorant spokesperson.

Click Here 

Come Party With Me

Come Party With Me: Bridal Shower — Dessert

For a friend's bridal shower, I'm not just offering a dessert, but I've also decided to set up a color-coded candy bar.

For a friend's bridal shower, I'm not just offering a dessert, but I've also decided to set up a color-coded candy bar. Instead of giving everyone a favor that they will never use, I'll have them fill a bag with edible treats to take it home. Since purple is the theme color (it matches the invitations), I plan on getting purple sweets and baked goods like M&Ms and macaroons. As for the delectable finish to the shower, I'll serve cupcakes. They look pretty on display and are always enjoyed. This recipe is for vanilla cupcakes with chocolate frosting. They are simple, but scrumptious.

Learn how they are made after the break.

recipes

Vanilla Cupcakes With Chocolate Frosting

From Better Homes and Gardens Vanilla Cupcakes With Chocolate Frosting Information Category Desserts, Cupcakes Cuisine North American Ingredients1/2 cup butter, softened 1 cup granulated sugar 3 Tbsp.
Vanilla Cupcakes With Chocolate Frosting

Vanilla Cupcakes With Chocolate Frosting

Vanilla Cupcakes With Chocolate Frosting 2010-08-11 11:07:58

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
3 Tbsp. vegetable oil
2 eggs
1-1/2 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
1-1/2 tsp. vanilla
1/4 cup chocolate liqueur
White frosting, recipe below

Directions

  1. Heat oven to 325 degrees F. Line 18 2-1/2-inch muffin cups with paper bake cups.
  2. In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
  3. In separate bowl whisk together flour, baking soda, and salt; set aside.
  4. Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
  5. Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
  6. Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.

Makes 18 cupcakes.

White Frosting: In large mixing bowl beat 1/2 cup butter, 1/4 cup chocolate liqueur, 2 tablespoons whipping cream, and 1-1/2 teaspoons vanilla with electric mixer on medium-high speed. Beat in one 16-ounce box powdered sugar until combined.