- Reel time: 2011 kid movie preview
- We'll be streaming live from the People's Choice Awards tonight!
- Could 2011 be the year we say bye-bye-bye to bananas?
- Trend alert: Rapunzel hair
- What your music says about your personality
- Prepping for warm weather with Urban Outfitters's early Spring catalog
- Design ideas to steal from the January Anthropologie catalog
- Midseason TV preview: your guide to the newest shows
- Reassess your job search for the New Year
- Facts about cold temperatures and frost bite
- Don't let your dog be your shadow in a new place
- 5 calendar apps and tools to keep you on time in 2011
- Everything you need to steal Kim Kardashian’s look.
- Natalie, Beyoncé, and JT: 30 stars who are turning 30 this year!
Posts for January 4th 2011
If achieving better physical or mental well-being plays any part in your intentions for the year 2011, then make sure that every day is off to the right start with a healthy, wholesome breakfast. Don't grab a sugary pastry on the go, or — worse yet — skip breakfast, a behavior that's been linked to overeating.
In a new series, we'll offer innovative ways to fuel up with a meal that's packed with protein, complex carbs, or nutrient-rich produce. Up first: a vegetable and egg white scramble that's fluffy, filling, and promises to get you through the day without hitting that wall of hunger or fatigue. My favorite way to serve it? On top of a natural low-calorie corn tortilla. Find a fresh start when you read more.
If you're looking for a cocktail to add to your Winter repertoire, learn how to make a maple Manhattan! This tantalizing concoction consists of bourbon and maple syrup. Although it's served in a chilled coupe glass, the drink is so potent, it's sure to warm you up. Watch the video to get the exclusive recipe from Jason Schiffer, owner of 320 Main in Seal Beach.
6 oz. angel hair pasta
8 oz. cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 garlic clove, minced
Salt, to taste
1/2 cup vegan ricotta (recipe below)
1/4 cup toasted croutons, crushed (I made my own—see below)
1/3 cup flat-leaf parsley leaves
4 Tbs. olive oil, divided
14 oz. extra firm tofu, drained and pressed
1/3 cup nutritional yeast
1/2 cup to 1 cup fresh basil leaves
1 tsp. salt
1 tsp. garlic powder
2 Tbs. lemon juice
2-3 slices French bread, toasted, then chopped and crushed
To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 cup, so either refrigerate the rest for a few days for another meal, or freeze it.
Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs. of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2 Tbs. of olive oil.
Top with little dollops of the ricotta and some parsley. Enjoy!
- Pasta, Main Dishes
Berasategui's glass container is similar to a traditional wine bottle, save for a special pinched chamber at the bottom that's designed to capture any undesirable dregs. A number of wineries, including northwestern Spain's Adegas Moure, have already signed on to use the unique bottles, as they're a more natural way to address wine sediment than conventional filtration methods — although there's no promise that the new bottling will properly aerate the wines.
So if it was a Vinturi that you were craving, you'd better keep it on the wish list.
Vegetable cooking spray
1/4 cup diced fresh shiitake mushrooms
1 tablespoon chopped green onion
1/4 cup diced tomato
1/4 cup packed, chopped fresh spinach
3 egg whites, lightly whisked
1 tablespoon lowfat cream cheese
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 small corn tortilla, for serving (optional)
- Spray a sauté pan (nonstick works best) with cooking spray and warm over medium heat.
- Cook mushrooms and green onion for 5 minutes, or until shiitakes are cooked through.
- Add tomato and spinach; cook an additional 2-3 minutes, or until tomatoes have released some juice and spinach has wilted.
- Mix in egg whites, cream cheese, salt, and pepper. Cook , stirring occasionally, until eggs become supple but remain soft, about 4 minutes. Serve atop a warmed corn tortilla, if desired.
Nutritional information per serving (scramble only): Calories 110, Fat 2.5g, Saturated fat 2.5g, Carbohydrates 10g, Protein 13g, Fiber 3g.
- Breakfast/Brunch, Eggs
- North American
- Chefs share their pantry staples. — Huffington Post Food
- Seven essential pots and pans. — Serious Eats
- Obama is signing the food safety bill today, but who is paying the bill? — The Atlantic
- The Daily Show has parodied the San Francisco happy meal ban. — Eater
- Taylor Swift is the latest celebrity to share her foodie ways. — Grub Street LA
- The best salads and breads to pair with soup. — The Kitchn
- Learn how to make classic Peruvian ceviche. — The Feast
Staying in on New Year's Eve is always tempting — but this year, it wasn't an option. Instead, I helped my best friend break in her brand-new house by throwing an epic 2011 bash, complete with sparkly decorations, a specially-designed menu, and overflowing bowls of punch for more than 50 friends. To see how it was done, click through — and while you're at it, don't forget to upload your own photos and recipes from your very festive New Year's blowout in our community. You could be featured here on YumSugar!