- DVF celebrates launch of her Gap Kids collection with celeb moms
- Try a no-knead bread that will rock your world
- Marvelous new nail polishes for March
- Feeling tempted to call an ex?
- Shop these pretty pastel pieces for Spring
- Designers take on a white room challenge for charity
- See Taylor Kitsch's six-pack abs in John Carter
- Tax tips for the unemployed
- 5 ways to change your sleep habits
- Free apps for the tech savvy pet owner
- See what the iPad 3 might look like
- Hunger Games guys talk heartthrob status and Josh's boy band past!
- Jennifer Lopez shows off her bikini body in Brazil
Posts for March 5th 2012
Use medium to large artichokes for this, so that everyone gets a substantial artichoke experience, and keep a bowl on hand for leaves.
2 large artichokes, prepared for steaming
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
- In a large steamer basket, cook artichokes for 30 to 40 minutes, or until the bottom is very tender when pierced with a fork.
- Split the salt, pepper, oil, and vinegar between two bowls, and set artichokes on top.
- Dig in, eating your way through the leaves first, then remove the choke, and savor the heart for as long as you can!
- Side Dishes
One of my favorite foods in the world appears completely inedible at first glance. But in a few simple steps, you can really get to the heart of the matter — and the artichoke.Using medium to large artichokes, cut one inch off the stem. With your knife, score an "x" into the bottom of each artichoke. Alternatively, you can cut the stems off entirely, peel the outer layers away with a knife, and steam the stems separately, as they are completely edible and delicious. Keep reading.
- Fresh or dried herbs: Quickly chop herbs like parsley, mint, thyme, dill, tarragon, cilantro, basil, or chives, and whisk them into your dressing at the last minute. Dried herbs have more concentrated flavor, so use a third of the amount you would for fresh herbs.
- Flavored oils: Thee are tons of specialty oils available like walnut, pistachio, pumpkin, peanut, sesame, even smoked olive oil. Even blending just a tablespoon of a flavored oil with a neutral tasting oil like canola will add roasted, nutty accents to your dressing.
Created by Dutch chocolate maker Coenraad Johannes van Houten, the process results in not only lower acidity but also a milder, less bitter taste and a darker color.
So how does this affect your recipes? Since Dutch process cocoa has a neutral pH, it doesn't react with baking soda. Instead, Dutch process cocoa should be mixed with baking powder for leavening. Although the two types of cocoa powder are certainly interchangeable in some recipes, the results will vary if you substitute one for the other.
What to remember: Dutch process cocoa is darker with a more complex flavor, while natural cocoa powder has a light color and a more fruity taste. Most recipes remove the guesswork, because directions typically state whether or not Dutch process cocoa is preferred.
Interested in baking with Dutch process cocoa? Here are a few recipes to try:
Honey Nut Quaker Oatmeal Squares knows that being a mom can mean a million different things. But we can all agree that everything gets just a little sweeter when you are ready to bring on the day. Start it right with a bowl of Honey Nut Quaker Oatmeal Squares so you can conquer the morning, manage to get all your kids out the door and still find that "me" time”that you deserve. Be sure to "Like" Honey Nut Quaker Oatmeal Squares on Facebook and get your free sample of Honey Nut Quaker Oatmeal Squares.
Have you mastered finding your "me" time? Share your tips with other busy moms in the comments below!
For more, plus this famous bread recipe, keep reading.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran, as needed
- In a large bowl combine flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Makes one 1 1/2 pound loaf.
Many Catholics abstain from eating meat on Fridays during Lent and get creative with fish dishes instead. Whether you celebrate the Lenten season or not, keep things interesting with a delicious seafood spread. Gather a group of fish-loving friends and serve up a seafood-based menu that everyone will enjoy. From shrimp and tortilla soup to crab-topped linguine, here are 10 tasty recipes to try for a flavorful seafood feast.
- The many uses of marmalade — The Kitchn
- Celebrate what's left of Winter with this savory salad — Honest Cooking
- Looking for a good high? Drink green juice — Food Republic
- The 20 best food trucks in the country — Smithsonian
- March food magazines with mouthwatering covers — HuffPost Food
- Martha Stewart makes green eggs and ham — Eater
- The best appliances for a tiny kitchen — Big Girls Small Kitchen