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Savory Sight: Pizza With Beets, Bell Pepper, and Shallots

Yum Community — Wed, 22 Dec 2010 05:50:47 PST

Got a fridge full of leftovers? Be like Lauren and use them to top a pizza!

I made up this pizza with left over ingredients in my fridge! I think next time I will experiment with goat cheese, beets, and pesto! Any ideas for a tasty beet pizza?

Visit Savory Sights for more pictures of mouthwatering meals. Do you have an image of something gorgeous that you recently made or enjoyed? If so, be sure to upload it in our YumSugar Community!

Eye on IRON

FitSugar — Thu, 09 Nov 2006 03:00:00 PST

Spinach went from being one of ‘the healthiest foods you could eat’ to ‘the throw it all out as fast as you can’ foods. In case another media crazed E-Coli outbreak surfaces, we're going to have to find other ways to get that iron, as spinach was (and still is) one of the best plant sources of getting this mineral.

For further ideas on how to get your iron,

Eat more foods rich in Iron, such as:

Meat, such as Beef, Pork or Lamb
Liver, if you can stomach it
Cereals, such as Total and Cream of Wheat
Potatos, with the skin still on
Beans, such as Garbanzo Beans

Fit's Tip: To further enhance your absorption of Iron, pair foods high in Iron with foods high in Vitamin C, like bell peppers--the Vitamin C helps absorb more Iron into your body. An easy and yummy way to get your Iron on: Try dipping Vitamin C-rich bell peppers into a garbanzo bean made hummus.

Source

Fast & Easy Dinner: Pan-Fried Chicken With Ragout

Lauren Hendrickson — Mon, 16 May 2011 14:27:42 PDT

Have you already enjoyed these fast chicken dinners? If you have, here is your next one to try! It's a simple pan-fried chicken topped with a bounty of bell peppers and tomatoes that will surely leave everyone at your table satisfied. The tomatoes, bell peppers, and onions are quickly roasted in the oven before being mixed with a thick garlic paste. The chicken is lightly floured for a crisp texture and juicy flavor. For an even shorter cook time, I used chicken strips. Once the chicken is cooked, it's topped with the warm ragout and fried capers, for extra salty goodness. Served with brown rice or a side salad, it makes a great meal. Say goodbye to boring chicken dinners and get this recipe.

Savory Sight: Delicieux at Ambiente

Yum Community — Thu, 24 Feb 2011 03:57:08 PST

Now that you know how to cook the perfect steak, aren't you curious to see how this bovine beauty's made across the map? Here, Julia Walsh shares how steak's done, the Frankfurt way.

A couple of weeks ago I attended the Ambiente design fair in Frankfurt, Germany, and as a journalist, I had full access to the Press Center there for the weekend. Aside from free wireless and happy hours with other international writers, my favorite part of the experience was lunch! The entrées at the Press Center were absolutely mouthwatering and I'm still dreaming of them. On my first day, I had this filet of beef with polenta and a wintry vegetable medley of bell peppers and zucchini. The little sprig of thyme was an adorable added touch!

Have your own delicieux food photos to share? Upload them in our community, and you may just be featured here on YumSugar!

Take a Trip to Spain With Scallop Paella

Lauren Hendrickson — Mon, 04 Apr 2011 14:51:47 PDT

I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish.

The recipe calls for sea scallops, but a cheaper protein like shrimp or mussels would be just as tasty. The paella is perfect, with the essential crunchy crust along the bottom and moist almost-creamy rice on top. I fretted about overcooking the scallops, since they are such a delicate protein, but they were moist and full of flavor, thanks to the green chiles and roasted bell peppers.

If you want to celebrate Spring with a Spanish feast, keep reading for the succulent recipe.

Taste the Rainbow: Orange

Camilla Salem — Wed, 11 Apr 2012 12:07:08 PDT

Strangely enough, orange produce was harder to come by than red for this colorful produce tour. The options are pretty straightforward, but that doesn't make them any less full of flavor. I stuck to three different ingredients: oranges, carrots, and orange bell peppers. Find out what to do with them when you keep reading.

Taste the Rainbow: Yellow

Camilla Salem — Thu, 12 Apr 2012 05:28:56 PDT

We're moving on to the yellow produce part of our journey. When I think of yellow fruits and vegetables, I immediately taste lemons. But beyond lemons, crookneck squash happens to be one of my favorite vegetables to cook with. Golden delicious apples are often overlooked for fancier varieties, even though they boast a unique and refreshing flavor. And yes, you guessed it, we're looking at more bell peppers! For some colorful recipes using all of these yellow ingredients, keep reading.

Taste the Rainbow: Red

Camilla Salem — Tue, 10 Apr 2012 14:07:06 PDT

The first stop on our colorful tour of produce is the red section. Specifically, beets, red bell peppers, and radishes stood out on the grocery shelves. Find out our favorite ways to use these red ingredients when you read on!

Feel Like a Spring Chicken - and Feast on One, Too

Lauren Hendrickson — Thu, 26 Apr 2012 10:51:54 PDT

A whole roast chicken is one the easiest weekend meals to prepare; it's pretty hands-off, requires minimal cleanup, and usually yields plenty of leftovers for the rest of the work week. During the Winter, I keep this recipe pretty simple with potatoes and onions but once Spring has sprung, I love to add carrots, radishes, bell pepper, and even asparagus.
To season the chicken, coat it in a mixture of Dijon mustard, lemon juice, and olive oil. Place the squeezed lemon rinds inside the cavity of the chicken for even more zest. Of course, a whole chicken will take longer to cook than those delicate Spring veggies, so I always start the chicken with baby potatoes and onions. As the chicken roasts, I add the other vegetables depending on their thickness and cook time. Carrots and radishes can take the heat but sliced bell pepper and asparagus should go nearly at the end. Serve your succulent chicken and Spring vegetables with some crusty French bread and white wine for a perfect weekend meal. Feast on your Spring chicken once you get the recipe.

Taste the Rainbow

Camilla Salem — Mon, 09 Apr 2012 15:00:49 PDT

In honor of Eco Month, we want to take this week to appreciate all of the colorful, nutritious, flavorful produce that we get to enjoy. Last week, we scoured the shelves of our local Whole Foods Market for the most colorful ingredients, from bright red bell peppers to deep purple cabbage. We're going to be taking a look at all of the colors of the produce rainbow and chatting about our favorite ways to enjoy them. Keep checking all week long for lots of colorful culinary inspiration.