Saturday, September 28, 2019, 8:00am
Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
Saturday, September 21, 2019, 8:00am
In a 3½ or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Saturday, September 14, 2019, 8:00am
Dice and fry 2 or 3 cooking onions
Saturday, September 7, 2019, 8:00am
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Saturday, August 31, 2019, 8:00am
Cook the couscous in boiling water that is seasoned with salt and a glug of olive oil.
Saturday, August 24, 2019, 8:00am
Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.
Saturday, August 17, 2019, 8:00am
Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with non-stick cooking spray; set aside.
Saturday, August 10, 2019, 8:00am
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Saturday, August 3, 2019, 8:00am
Preheat oven to 350°. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side.
Saturday, July 27, 2019, 8:00am
In a blender, combine the chopped cucumber and diced avocado with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth.
Saturday, July 20, 2019, 8:00am
Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente.
Saturday, July 13, 2019, 8:00am
Mix the 1½ cups flour, Lawry’s salt, cayenne, garlic salt, oregano, and Old Bay seasoning in a bowl until combined well.
Saturday, July 6, 2019, 8:00am
Mix honey and soy sauce and set aside. Heat the butter and olive oil in a large frying pan on medium to high heat.
Saturday, June 29, 2019, 8:00am
In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
Saturday, June 22, 2019, 8:00am
In a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside.
Saturday, June 15, 2019, 8:00am
Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
Saturday, June 8, 2019, 8:00am
To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking.
Saturday, June 1, 2019, 8:00am
Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
Saturday, May 25, 2019, 8:00am
In a large serving bowl or mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, oregano and pepper.
Saturday, May 18, 2019, 8:00am
Dry the salmon well with paper towels and season it all over with salt. In a small bowl, combine the chili powder, garlic, olive oil, and lime juice; stir to form a paste.