Saturday, April 25, 2015, 8:00am
Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
Saturday, April 18, 2015, 8:00am
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes.
Saturday, April 11, 2015, 8:00am
Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Saturday, March 21, 2015, 8:00am
In a large skillet, cook ground beef and onion until meat is no longer pink. Drain. Combine all ingredients in a slow cooker. Simmer on medium heat for 30 minutes, stirring occasionally.
Saturday, March 7, 2015, 8:00am
Preheat oven to 400 degrees. Line a baking sheet with foil. In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken, cilantro, and red peppers.
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. Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
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.