- Video: work your abs with yoga!
- Fast & easy dinner: chicken meatball soup
- Get top dollar for your old iPhones
- Trendy, easy ways to wear eyeliner
- Outdated sex and dating euphemisms
- Blake Lively hits a Hollywood party to chat with Leo then takes off with Chanel
- 10 ways to encourage babies to develop language skills
- Get a sneak peek at the Rachel Zoe Collection!
- A vibrant new life for a neglected foreclosure home
- Sundance preview: 10 movies I'm excited about seeing
- Pros and cons of Southwest's new frequent flier program
- Cats and dogs beat the cold in cute sweaters!
- Trendy Winter wardrobe essentials
- Video: Cameron Diaz dreams of fueling up on fried food
Posts for January 11th 2011
The book will cover Schultz's return to the Starbucks helm after an eight-year hiatus as CEO, and detail the company's struggles with its core brand identity as well as its recent successes. This one's going straight to my brand-new Kindle. Will you read it?
Share any and all of your recently discovered baking tips below!
1 ripe, firm Hass avocado
1/2 cup (about 4 ounces) drained silken tofu
1 cup unsweetened pear juice
2 tablespoons honey
1/2 teaspoon pure vanilla extract
2 cups ice cubes
- Cut avocado in half lengthwise; remove pit, then score flesh into cubes. With a large spoon, scrape flesh into a blender.
- Add tofu, pear juice, honey, and vanilla, and puree until smooth. Add ice; blend until smooth.
- Divide among four glasses, and serve.
Nutritional information per serving: 164 calories, 1.1 g saturated fat; 5.8 g unsaturated fat; 0 mg cholesterol; 23.3 g carbohydrates; 2.3 g protein; 6.5 mg sodium; 3.8 g fiber.
- Drinks, Smoothies
- North American
On my first go around, I made the meatballs a little too large, so next time I'll aim for a more bite-sized meatball. Fans of simple chicken noodle soup will be blown away by these chicken meatballs combined with fresh cheese tortellini and delicious broth. This soup is wonderful the night it's cooked and, like many other comfort foods, even better the next day.
Ready for a new take on the classic? Get the recipe.
It was nearly a year ago when we first got wind that the world's largest fast-food chain was toying with oatmeal, testing it in select markets like Baltimore and Washington DC. Apparently, it was well-received, because last Monday the company began offering it countrywide, and oatmeal became the chain's first new permanent breakfast item in two years.
- Which Shake Shack makes the best burger?
- Which Shake Shack makes the best burger? — A Hamburger Today
- How eating at home can save your life. — Huffington Post Food
- Prohibition is the wrong way to improve a child's nutrition. — The Atlantic
- Chef Michael White has officially split with his longtime restaurant partner, Chris Cannon. — Eater NY
- Gael Greene wonders, doesn't anybody care about Craig Claiborne anymore? — Grub Street NY
- Think you have a food allergy? You might want to double check that it's real. — The New York Times
- The oldest winery in the world has been discovered in Armenia. — Wall Street Journal
- Take a virtual tour of Momofuku Milk Bar's new Brooklyn facility. — The Feast
- Pantry find: Martha Stewart's two-in-one parchment paper foil. — The Kitchn
Source: Flickr User Simon Doggett
4 links organic chicken-apple sausage or 1 lb ground chicken
1/2 cup fresh bread crumbs, about 2 slices fresh white bread ground up
1/2 cup whole milk
2 tablespoon chopped fresh Italian flat leaf parsley
1/4 cup grated Parmigiano-Reggiano
Kosher salt and freshly ground pepper
Extra virgin olive oil
3 garlic cloves, peeled and smashed
4 thyme sprigs
2 large carrots, cut into circles
1 medium onion, diced
2 ribs celery, diced
2 quarts reduced-sodium chicken broth
4 black peppercorns
2 tablespoons chopped fresh Italian flat leaf parsley
1 bay leaf
1 pound fresh refrigerated cheese tortellini
Fresh parsley sprigs, for garnish
1 crusty French baguette, to serve with the soup
- Preheat oven to 375°F. Prepare meatballs by combining loose ground chicken meat, bread crumbs, milk, egg, parsley and the 1/4 cup parmigiano-reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined.
- Using a small ice cream scoop, make balls and set on a lipped cookie sheet. Drizzle lightly with olive oil. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
- While meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2 count of olive oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes.
- Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth. Place the peppercorns and bay leaf in the cheesecloth or tea strainer and add to the stock pot. Add 2 tablespoons parsley. Bring to a boil and then reduce heat and simmer for 25 minutes.
- Once meatballs are cooked, scrape them into a pot of chicken soup and add tortellini. Bring to a boil and cook for 4 to 5 minutes to allow the flavors to come together. Remove the peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Sprinkle with parsley. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
Serves 4 to 6.
- Soups/Stews, Pasta/Noodle