- Casa's diving into wedding DIY, chic sheets, and boutique hotels
- Yum's focusing on healthy eating and culinary resolutions
- Bella's going bananas over all things nude and shimmery
- Tres's talking about The Lover's Dictionary and The Science of Single
- Lil's loving measuring books and baby bath tea
- Fab's falling in love with citrus hues and earthy tones
- Buzz is amped for the American Idol and the Sundance film festival
- Savvy's starting fresh by decluttering, planning, and saving
- Fit's working up a sweat over their new sneakers and hot hoodies
- Pet's getting pampered with luxe bedding and grooming tools
- Geek's giddy over Tron headphones and quilted iPad cases
Posts for January 3rd 2011
1 cup water
1/2 cup quick-cooking rolled oats, such as McCann's Irish Oatmeal
1 extra-large egg
1/3 cup fresh shiitake mushrooms, diced
1-1/2 teaspoons soy sauce, plus more for drizzling
1/4 teaspoon Sriracha
1 teaspoon toasted sesame oil
1 tablespoon chopped scallions, white and light green parts only
- Bring 1 cup water to a boil. Stir in rolled oats and cook, stirring frequently, over medium heat until thickened and creamy, about 1-1/2 minutes. Cover oats; remove from heat.
- Heat a small frying pan over medium heat; coat evenly with cooking spray. Crack egg into pan and fry about 3 minutes, or until whites become opaque and yolk is slightly set, but still runny.
- Remove egg and set aside; add diced shiitake mushrooms and cook 2-3 minutes until soft.
- Add soy sauce and Sriracha to oatmeal; stir to combine. Transfer oats to a bowl and top with diced shiitake mushrooms and fried egg. Drizzle with sesame oil and soy sauce; top with chopped scallions.
- Breakfast/Brunch, Other
- Other Asian
Over the holidays, I made a tasty white bean dip, but while I ate it, I thought of a ton of ways to jazz it up. So last weekend, I finally tested out my twist on the classic dip. First, I skipped the cream cheese and opted for a more tangy cheese — goat cheese. To give the dip more texture, I then added chopped roasted bell peppers and scallions. Finally, to further enhance the flavor, I warmed it up and browned the top just before serving. The resulting dip was divine with both crudités and crackers. Ready to try this dip? Get the recipe.
Can peanut butter make everything taste better, even America's top-selling chocolate bar? That's what Mars seems to think with the introduction of its latest candy spinoff, Snickers Peanut Butter Squared, a square-size confection composed of peanut butter, nougat, peanuts, and caramel coated in milk chocolate.
To find out whether the chocolate treat held up to its promise that "peanut butter and chocolate just got better," the editors at Slashfood opted for a field test of the new Snickers flavor.
Is it possible to improve the classic? Head over to Slashfood to find out.
Source: Flickr User billsoPHOTO
After a debaucherous and chaotic holiday season, kick-start a new year by restoring your system to its preparty state.
Ginger's reinvigorating, cleansing properties aren't just ideal for steeping in tea; they're also refreshing in a light, sparkling cocktail that clocks in at under 160 calories. Double the root's power by using both vodka and simple syrup that have been infused with fresh ginger root.
Who says happy hour can't be good for you? Drink to your health in more ways than one when you read more.
It's only natural to start off a brand-new year wondering what it has in store. Last January we predicted — and proceeded to witness — the proliferation of sustainable seafood, ramen, macarons, and neo tiki culture. We didn't call it, but vegivorism, savory oatmeal, and pumpkin fro-yo were huge, too.
For 2011, here's my forecast: There'll be even more small fish like sardines and smelt in the sea; steel-cut oatmeal is going to be big-time; yuba will be the new edamame; uni should top everything, from pizza and pasta to steak and fish. Oh, and let's not forget about boutique supermarkets and specialty shops. What are your predictions?
Source: Flickr User avlxyz
1-1/2 ounces ginger vodka*
3/4 ounce fresh lime juice
1 ounce ginger syrup (see below)
Ginger slice, for garnish
For ginger syrup:
2-1/2 cups water
1 cup fast-dissolving sugar (such as superfine sugar)
1 cup freshly grated ginger
- Make ginger syrup: Bring water, sugar, and grated ginger to a boil. Simmer for 10 minutes; let cool.
- Make cocktail: In mixing glass, add ice, ginger vodka, lime juice, and ginger syrup. Shake vigorously; pour into a tall ice-filled glass.
- Top off glass with soda. Garnish with a ginger slice.
Makes 1 cocktail.
Nutritional information per serving: 155 calories
*If ginger vodka isn't available, add 1-1/2 cups freshly grated ginger root to 750 ml of vodka. Steep for three to four days.
- Drinks, Cocktails
- North American
1 (15 ounce) can of white cannelini beans, drained
3.5 ounces of goat cheese
1 clove of garlic, peeled
2 tablespoons olive oil
1 scallion, finely chopped
1 roasted bell pepper or 1/2 a jar of roasted bell peppers, finely chopped
Salt and freshly ground black pepper, to taste
- Preheat the oven to 350 degrees F.
- While the oven is heating, combine the beans, goat cheese, and garlic in a food processor. Process until completely smooth. With the motor running, slowly add the olive oil to the bean and goat cheese mixture.
- Put the mixture in a small bowl and add 3/4 of both the roasted bell pepper and the scallion, and a generous sprinkling of salt. Mix well.
- Place mixture in shallow ramekins and bake until warm about 15 minutes. If desired, use your broiler to brown the top. Garnish with remaining bell pepper and scallions, sprinkle liberally with freshly ground black pepper, and serve immediately with vegetables or crackers.
- Snacks, Dips
The holidays are officially behind us, and so, we're turning our attention to healthy eating and culinary resolutions. We're determined to cook more vegetarian cuisine, while learning more about the wines of the world. Since a new year is all about fresh starts, we're also focusing on fabulous breakfast suggestions. Here are five items that will help us reach our goals in 2011.
When making things like ice cream or salad dressing, a slow stream of liquid sometimes has to be added to a bowl while whisking. However, if one hand is whisking and the other hand is pouring, that leaves no hands to hold the bowl in place. No matter, here's what you do: take a kitchen towel and hold the top left-hand corner and the bottom right-hand corner in your hands. Twist to form a long roll and wrap the roll into a circle on your kitchen counter. Nest the mixing bowl in the middle of the circle and start whisking. The bowl will stay perfectly in place.