- Video: Five things you didn't know about Kate Middleton
- A super simple way to make French onion soup
- How adorable is Keri Russell's baby girl Willa Lou?
- Three things to avoid when having your picture taken
- Useful lessons we can learn from real and fictional princesses
- Like Jay-Z, musical and famous fathers who've written songs for their babies
- 10 pretty Winter dresses perfect to wear now
- Cute gooseneck lamps to dress up your desk!
- New Girl cutie Jake Johnson on getting nude for the small screen
- How to rebound from your holiday spending spree
- Five secrets to flat abs
- Test your knowledge of animal mascots for big universities
- Monster unveils seven new celebrity headphone lines
- How to make your mantel look perfect for Winter
Posts for January 9th 2012
This holiday season came and went like the whirlwind it always is, and I sit here in the aftermath realizing that I have plenty of recipes to catch up on. So let's take a mini jaunt down memory lane to Thanksgiving, shall we?
Being the lucky recipient of my family's turkey carcass, I ended up with about 6 quarts of homemade stock, most of which sits in the freezer waiting for a chilly night when turkey noodle soup is a quick solution to the question "What's for dinner?" Unfortunately for the stock but quite happily for the rest of us San Franciscans, warm weather has taken up temporary residence in these parts, so soup has been on the back burner, so to speak. But back in late November when temps were still brisk in the low 50s (here, my East Coast friends may shout whatever expletives come to mind), comfort foods were definitely on the brain.
Purists will say that a pot pie must be just that: a pie complete with buttery, flaky crust on the top and the bottom. I get it (admission: I love Marie Calendar's frozen chicken pot pies dumped on a pile of hot white rice), but (1) who has time to whip up pie dough on a weeknight?, and (2) it's hardly a light meal. So I substituted store-bought puff pastry for the crust and focused on a rich, hearty filling for my turkey pot pie. For the recipe, read on.
Oven-roasting involves little more than dry heat, and is ideal for just about any type of whole food, from large cuts of meat and whole fish to fruits, vegetables, and seeds. Find out more — including how to roast any fruit or vegetable — when you keep reading.
The dressing, which started out as a simple buttermilk-based dressing enjoyed by cowboys, was made popular when Hidden Valley Ranch began serving and selling the dressing in 1952. Ranch is essentially a combination of sour cream, mayonnaise, yogurt, and/or buttermilk (which accounts for its high fat content) mixed with various seasonings, like fresh herbs and garlic powder. With ingredients this simple and straight-forward, ranch dressing can be made at home with the seasonings adjusted to your own taste buds!
How do you feel about ranch dressing? Do you pour it all over everything you eat or shy away from its creamy consistency?
Source: Flickr User whitneyinchicago
- The best (and worst) hot chocolate to buy — The Daily Meal
- Inside the dark and deceptive world of truffles — HuffPost Food
- Make light coconut milk your new best friend — Vegetarian Times
- 3 easy ways to cook with soy protein — Yahoo! Shine
- Creative ideas for serving smoked salmon — Food Republic
- Papa John's PR nightmare: a cashier calls one woman "lady chinky eyes" — Eatocracy
- Donut Taco Palace I: Where New Year's resolutions go to die — BuzzFeed
After a month's worth of entertaining and gift giving, I'm feeling more cash-strapped than I should. That's why I've vowed to start the New Year right by cooking meals for a fraction of the price that I pay when I dine out — and shopping smarter, too. I know I'm not the only one trying to eat in more often, so here, I'm sharing 10 mantras to live by that will have your bank account thanking you down the road.