Saturday, February 28, 2015, 8:00am
Preheat oven to 450 degrees. Stir together sweet potatoes, onions and butter. Place on a large baking sheet with sides. Bake 30 minutes, stirring once, until almost tender. Stir together brown sugar, apple juice, dried cranberries, pecan pieces, cinnamon and nutmeg.
Saturday, February 28, 2015, 8:00am
Position a rack in the middle of the oven and preheat to 350°F. Generously grease a 9x13 inch baking dish (line it with a large piece of parchment to make the brownies easier to lift out.
Saturday, February 21, 2015, 8:00am
Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
Saturday, February 14, 2015, 8:00am
Heat oven to 400°. In a bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons ground flax and 1 teaspoon mild chili powder. In another bowl, whisk 1 egg. Cut 2 peeled avocados into 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet.
Saturday, February 7, 2015, 8:00am
In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat.
Saturday, January 31, 2015, 8:00am
Preheat oven to 350°F. Butter a 9x5x3" loaf pan. Use middle oven rack.
Saturday, January 24, 2015, 8:00am
Peel the skin from the chicken thighs, toss in a large pot of water, and boil for about an hour. Extract the chicken thighs to cool and add diced onion, carrots, and celery. Add the chicken soup base. Boil these for about 30 min with a tablespoon of thyme and a dash of black pepper.
Saturday, January 17, 2015, 8:00am
Mix the ground vanilla wafers, ground pecans, and cocoa together. Form into balls (about 1 tablespoon size), and roll in powdered sugar. Mix in the bourbon and honey.
Saturday, January 10, 2015, 8:00am
Generously salt and pepper the chicken thighs, and then dust with flour.
Saturday, December 27, 2014, 8:00am
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice. Garnish with lime wedges.
Saturday, December 20, 2014, 8:00am
Heat 1 tablespoon of the olive oil in a large nonstick frying pan over medium-high heat until shimmering.
Saturday, December 6, 2014, 8:00am
In a sauce pan bring chicken stock to boil and reduce heat. Keep warm to add slowly to risotto.
Saturday, November 29, 2014, 8:00am
Peel shrimp and boil in water for 2-3 minutes, or until pink and firm (well done). Drain and set aside. Wash and spin dry spinach. Place in a bowl and sprinkle in the fresh basil. Arrange the papaya, tomatoes, cucumber, shrimp over the spinach.
Saturday, November 15, 2014, 8:00am
Start by blending 1 can of the coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves + stems, lime juice, fish sauce, and soy sauce in a blender. Blend until smooth.
Saturday, November 8, 2014, 8:00am
In a blender, combine the red peppers, tomato sauce, mushrooms, diced jalapeno, Worcestershire sauce, brown sugar, garlic, and Sriracha sauce. Puree until smooth, then set aside. In a large sauté pan over medium-high, heat the oil. Add the ground bison and brown for 8 - 10 minutes, breaking up any chunks.
Saturday, November 1, 2014, 8:00am
Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
Saturday, October 25, 2014, 8:00am
In a large bowl whisk together potato flakes, baking flour, cheese, baking powder and salt. Reserve. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and water until frothy.
Saturday, October 18, 2014, 8:00am
Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
Saturday, October 11, 2014, 8:00am
Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chiles, onions, garlic, and ½ teaspoon of the salt and cook until onion is tender, about 7 minutes.
Saturday, October 4, 2014, 8:00am
Place 4 pint glasses in the freezer to chill. Place the ice cream, beer, and malted milk powder in a blender and blend until smooth and combined. Drizzle 1 tablespoon of the chocolate syrup down the insides of each glass.