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Savory Sight: Bacon Bread Pudding

Yum Community — Tue, 27 Dec 2011 03:02:17 PST

Bacon doesn't do anything wrong - and that certain truth applies to everything, including the blank canvas of bread. Here, Monica Bennett shows how, when combined, bacon, apples, and sage make for a killer sweet-salty bread pudding.

Bread pudding is like a blank canvas. The sky is the limit as far as what you can add. This time I wanted something savory. I was craving bacon so into my bread pudding it went along with some diced apples and sage from my garden.

For the recipe, check out her blog - and share your latest culinary creations with us in the YumSugar Community.

Strike a Yoga Pose: Sage Tree

FitSugar — Mon, 06 Dec 2010 13:00:20 PST

There's been a lot of talk about trees at my house lately: Christmas trees, that is. Why not bring some of the O Tannenbaum holiday spirit into your yoga practice with Tree pose? After all, it is one of Jennifer Aniston's favorite poses, but you don't have to stop there. l've been taking it up a notch on my side arm balances, aka Sage pose, by adding Tree to the position. This is one of my favorite variations of Sage because it targets your upper body, core, and hips all at the same time.

Sanskrit Name: Vasistha Vrksasana
English Translation: Sage Tree Pose
Also Called: Sage with Bent Knee

Learn the finer details of the pose when you

Begin in Downward Facing Dog pose. Step both feet together so your big toes are touching.
Move your right hand over to the left so it's at the center of your mat (still at the top of your mat).
Roll over to your right side and plant your right heel down so you are balancing on the outside edge of your right foot. You want your left foot to be stacked on top of your left foot with both feet flexed, coming into Beginner's Sage.
Bend your left knee and use your left hand to pull your left heel as high up on your inner thigh as possible, so it's in Tree position. Plant the sole of your right foot completely on the floor to help you stay balanced.
Once you're stable, reach your left arm up above you, and if you can, gaze up at your palm. Reach up with you right fingertips to take pressure out of your wrists. Stay here for five or more deep breaths, trying to keep your core strong and the pose steady.
Lower your left hand back down and place your right hand back where it was near the top right corner of your mat. Separate your feet so you are in a top of a push-up position, aka plank. Return to vinyasa and come back to Downward Facing Dog and get ready to try the Sage Tree on the other side.

Fast & Easy Dinner: Turkey Scaloppine With Sage Sauce

Katie Sweeney — Wed, 03 Nov 2010 13:00:50 PDT

If you're hungry for turkey, but don't want to wait till Thanksgiving to make the mouthwatering meat, serve up this simple turkey scaloppine recipe. It comes together quickly, meaning you can enjoy it as an elegant and flavorful main any time of the week. When using thinly pounded slices of boneless turkey breasts, pay attention to the heat, as you don't want to overcook the poultry. The fast pan sauce is a mixture of white wine, chicken broth, fresh sage, and chopped pancetta. A couple pats of butter add a glossy sheen to the sauce. For a complete pre-Thanksgiving meal, serve with stuffing muffins and a glass of Beaujolais. Want the recipe? Check it out after the break.

Chicken Three Ways: Roasted With Stuffing

Katie Sweeney — Wed, 20 Oct 2010 13:00:16 PDT

Recently I had a fun idea: I would make roast chicken, come up with two different ways of using the leftover meat, and share the whole thing with you! Since stuffing is an Autumnal favorite, I selected this recipe for roasted chicken halves with sage stuffing. It's seasoned with fresh sage and paprika and cooked on a bed of homemade croutons, celery, onion, and garlic. The finished dish is insanely scrumptious! The chicken meat was moist and flavorful, and the skin was crispy and addictive. The rich and caramelized stuffing sucks up all the chicken's juices while cooking. If you like roast chicken, you must make this dish. Check back tomorrow and Friday to find out what I do with the leftovers, and to see this recipe, read more.

Fast & Easy Dinner: Meatball Sliders

partysugar — Wed, 11 Aug 2010 08:00:43 PDT

If the middle of the week has got you down, why not cheer up with cheeseburgers? This recipe for meatball sliders seasons the beef with breadcrumbs, sage, and lots of parmesan cheese.

They're quick to put together and fun to eat. The smaller size means you can indulge without the guilt. Serve the sliders with salad greens, couscous, or grilled potatoes. Want the recipe? Get it right here.

Trend Alert: Slingback Clogs

FabSugar — Mon, 12 Jul 2010 14:00:22 PDT

They were going to start surfacing on star feet sooner or later. Apparently, the comeback clog was hard for cutie Rachel Bilson to resist. She opted for a slingback clog while signing a gay marriage rights petition in Beverly Hills. The rest of her outfit - an embellished LBD and black Chanel bag - would go with any shoe, but her hippie-esque choice warrants a free-lovin' vibe.

Savory Vegetarian Roasted Butternut Squash Lasagna

YumSugar — Mon, 08 Mar 2010 16:15:53 PST

While the bulbs have started popping up, the cold weather is still in effect and I'm craving Winter comfort food. To feed that hunger, this weekend, I made a hearty and scrumptious butternut squash lasagna. It wasn't a fast process, but the finished product is rewarding.

Prepping a butternut squash can be a little intimidating, but if you follow my guide to peeling, scooping, and chopping, it will be a cinch. Once the butternut squash is roasted and tender, a couple quick whirls in the food processor will create a creamy texture.

The sage, thyme, and garlic bechamel takes a short time to prepare, and when that is done, the assembling begins. All of the flavors combine as it cooks, resulting in a deliciously decadent lasagna. If you want to warm up a cold evening, keep reading for the recipe.

Sage Tea to Ward Off a Cough

FitSugar — Mon, 08 Mar 2010 07:00:48 PST

Some of you might remember that my aunt has a thing for conjuring up herbal remedies, like her cold-fighting ginger tea. So when I got hit with a nasty fever last week, I called dear ol' auntie first.

After I described my ailment, she said one word: sage. I was skeptical, mostly because I have never been a huge fan of the pungent, peppery herb. But since sage has been a longstanding healing plant, I whipped up my aunt's recipe. Not only was my cough suppressed, I could actually breathe for a few hours! Give this tea a try the next time you're feeling sickly.

To see the recipe,

Soothing Sage Tea
original recipe

Ingredients

1 1/2 cups hot water
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon fresh lemon zest
Juice from half lemon
Honey, to taste

Directions

Combine hot water, sage, thyme, and lemon zest.
Cover and let mixture steep for 5-15 minutes.
Strain into another glass, and add lemon juice and honey. Serve immediately.

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Fast & Easy Dinner: Parmesan-Sage Pork Loin

partysugar — Wed, 09 Dec 2009 08:05:27 PST

While roast chicken is one of my go-to weeknight comfort meals, tonight I'm turning my attention to the other white meat. A pork tenderloin is a quick-cooking, affordable cut of meat that, like chicken, can be seasoned with virtually any ingredient.

In this recipe it's rubbed with dried sage and sprinkled with parmesan cheese. When roasted with a variety of vegetables, it makes for a simple and satisfying one-pan meal. Check out the recipe when you

Parmesan-Sage Pork Loin
From The Nest

Ingredients

2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1⁄2 cups reduced-sodium chicken broth
1⁄2 cup dry sherry
1 (2-lb.) pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper to taste
2 Tbl. dried sage
1 Tbl. salt-free garlic-and-herb seasoning
1⁄4 cup freshly grated Parmesan cheese

Directions

Preheat oven to 400°F.
Arrange potatoes, onion, celery, and carrots in a large roasting pan. Pour broth and sherry over them. Season pork all over with salt and pepper and sprinkle with sage and garlic-and-herb seasoning. Place pork on top of vegetables and sprinkle with Parmesan (press cheese into the meat). Roast until an instant-read thermometer inserted into thickest part registers 160°F, about 45 minutes.
Let the pork rest for 10 minutes; then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce.

Serves 4.

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Happy Hour: Euphoria

partysugar — Fri, 04 Dec 2009 16:00:39 PST

A couple of weeks ago, I made sparkling pomegranate cocktails; since then, I've been looking for ways to use the elderflower liqueur known as St. Germain. I came across this fresh sounding recipe that combines the floral spirit with simple syrup, lemon juice, and gin.

I know many of you aren't fans of gin, but since tomorrow is repeal day and everyone (gin and vodka drinkers) should be celebrating, I took the liberty of performing an impromptu taste test. I made two drinks - one with Hendrick's gin and the other with Grey Goose vodka.

Six people blind tasted both cocktails. While everyone agreed the gin one tasted better, the vodka one wasn't bad. The moral of the story? This cocktail is smooth, refreshing, and wildly good made with vodka or gin! Get the recipe and

Euphoria
From Plymouth

Ingredients

1 ounce gin or vodka
1 ounce St. Germain
½ ounce simple syrup
½ ounce fresh lemon juice
sage leaf, optional for garnish

Directions

Combine all the ingredients in a cocktail shaker filled with ice.
Shake for 30 seconds and strain into a chilled martini glass.
Garnish with a sage leaf.

Makes 1 drink.

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