- Fab's falling for jewel tones and wooden wedges
- Yum's in love with dimpled drinkwear and 1080 new recipies
- Bella's going bananas over creamy eye shadows and cheek tints
- Tres' reading Girls in White Dresses and A First-Rate Madness
- Lil's excited about mom saving supplies BubbleBum and Ouch Box
- Casa's coveting hand-painted pillows and green balcony planters
- Buzz is hyped for Watch the Throne, One Day, and the MTV VMAs
- Savvy's suggesting a Fall fashion splurge and farmers market field trip
- Fit's flipping for roller skis and Yogini Cleanies
- Geeks can't stop talking about Spotify and fancy iPhone cases
Posts for August 1st 2011
Leftover pasta is one of the world's least appetizing leftovers. It never tastes as good the next day, and it's hard to transform it into a delicious new dish. However, one creative and tasty way to make use of it is to put it in a frittata! Although it may sound gross — I was a skeptic at first — leftover spaghetti is an excellent filling for frittata. When cooked with eggs, the pasta simply tastes starchy and similar to potatoes. Read on to learn how to make a leftover pasta frittata.
It's hard to believe that the year — and Summer — is halfway over. Luckily, there are still plenty of warm days ahead and lots of time to grill and entertain outdoors. At the start of the month, we like to share the items we are currently loving and lusting over, so here they are: our August must haves!
Adapted from Alton Brown
7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups mango, pureed, roughly 2-3 mangoes depending on the size
1 tablespoon freshly squeezed sweet lime juice*
1 1/2 cups very cold whole milk
- In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute.
- Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
Makes about 1 quart.
*If you can't find sweet limes, use regular limes.
Roughly a year after being forced to display calorie counts on menus, the Cheesecake Factory has announced plans to roll out a separate menu that will feature 40 low-calorie dishes. Dubbed "SkinnyLicious," the new menu will have a variety of foods, from entrees to desserts.
Changes will begin on August 8, and all 150 locations will have the low-cal dishes on the menu by the end of September. Diners can choose from 15 590-calorie entrees and 12 appetizers that are under 490 calories. Vegetables replace potatoes on many steak and fish entrees, while dishes that involve cheese, like tacos, will have less cheese. Also, full-fat mayonnaise has been substituted with light mayo in items like chicken salad.
It's nice to see the nation's highest-grossing restaurant promote a healthier lifestyle. Will you enjoy SkinnyLicious? Have you changed the way you order at places like the Cheesecake Factory after seeing the calorie counts on the menu?
Source: Flickr User socialwoodlands
Herb butter, or compound butter as it's sometimes called, is a great technique to have in your Summer cooking arsenal. Actually, herb butters are so awesome that I use them year round! But in the warm months, there's a plethora of fresh herbs to choose from — parsley, basil, oregano, etc.
The method is easy: you combine a bunch of chopped herbs and seasonings with room-temperature butter. Use the butter immediately or roll it up in plastic wrap and refrigerate. Once you've made the butter, there are countless ways to use it.
Rub it under a raw chicken's skin before grilling or dot onto just-grilled steaks. Smear on bread before toasting or corn-on-the-cob after cooking. Toss with cooked pasta or shellfish. The recipe is incredibly adaptable, so choose the herbs that you like. Ready to learn how it's done? Read on.
During Summer, we're always looking for new salad recipes. That's why we can't wait to try My Fare Foodie's farro salad with tuna.
Cook like a real Italian by barely cooking at all. Enjoy this healthy and filling salad in all of its simplicity by using the best and freshest ingredients you can find.
Calling all carnivores! Have I got a treat for you: here are our best grilled meat recipes. Since the time is right for you to put some beef (or pork, or lamb) on the barbie, make the most of these dishes now. Nothing goes better with grilled meat than a glass of red wine, so don't forget to pick up a bottle while you're at the grocery store!
Tri-tip with chimichurri
Pork and mango skewers
Leg of lamb with rosemary and mustard
Cachaça-marinated hanger steak
Pork tenderloin with red pepper sauce
Lamb chops with blackberry relish