Entries Tagged 'Cooking' ↓
November 19th, 2013 — Cooking, Domestic Goddess, Thanksgiving
If there ever was a time to splurge on a kitchen gadget, the week before Thanksgiving would be the perfect excuse! Plus this might be the only kitchen appliance you’ll ever need. The four-in-one Kenwood Cooking Chef combines all the best features of a stand mixer, food processor and blender with an induction heating plate that cooks foods directly in the work bowl. Prepare everything from soups to steamed vegetables to sauces—all in one bowl and quicker than ever. Use the included attachments to chop, puree, blend, shred and slice. For the first time it is finally available in North America, exclusively through Williams Sonoma. Other available attachments include: citrus press, mini chopper mill, food grinder and pasta roller, $1,999.95 Available at Williamsonoma.com. Click “Continue Reading” to watch a video to see all the fancy things this little wonder can do. -Taryn Cox for THE WIFE
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November 14th, 2013 — Cooking, Thanksgiving
Turkey and Mashed Potato Potpies:
Turn two of the season’s most common leftovers — turkey and mashed potatoes — into an outstanding Thanksgiving encore that everyone will love. In the days after Thanksgiving, keep it simple: This dish combines the supper’s surplus with on-hand items. You can swap onions for leeks or use parsley in place of thyme.
Ingredients:
- 6 slices bacon, cut crosswise into 1-inch pieces
- 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
- 10 ounces button mushrooms, sliced (4 cups)
- 1 tablespoon chopped fresh thyme leaves
- Coarse salt and ground pepper
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
- 1 cup frozen peas
- 4 cups leftover mashed potatoes
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November 13th, 2013 — Autumn, Cooking, Halloween, Thanksgiving, The Breakfast Club
Baked Pumpkin French Toast Stuffed with Cream Cheese:
Ingredients:
- Large Loaf of French or Italian Bread (any crusty dense bread could work for this)
- 7 Large Eggs
- 2 Cups Skim Milk
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Cup Libby’s Canned “Easy Pumpkin Pie Mix”
- 4 Tablespoons Brown Sugar
- 1/2 cup Powdered Sugar
- 12 oz Cream Cheese
- Dash of Salt
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November 7th, 2013 — Autumn, Cooking, Halloween, Thanksgiving, The Breakfast Club
Autmun: Pumpkin S’more Doughnut Muffins
Ingredients:
- 2 1/2 Cups All Purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Cups Sugar
- 2 Eggs
- 4 Tablespoons Unsalted Butter, Melted and Cooled
- 1/4 Cup Vegetable Oil
- 1/2 Cup Buttermilk
- 1 Tablespoon Ground Cinnamon
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Fresh Grated Nutmeg
- ¼ Teaspoon Ground Cloves
- 11/2 Teaspoons Vanilla
- 1 1/2 Cup Pumpkin Puree
- 12 Mini Hershey Chocolates
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October 30th, 2013 — Cooking
Baked Chicken with Potatoes, Lemon and Olives:
Ingredients:
- 2 lbs. Potato, cut into chunks (or you can use sweet potatoes)
- 1 Red Onion, peeled cut into segments
- 1/2 Cup Pitted Green Olives
- 1 Lemon, sliced
- 50 Grams Pancetta, cut into strips
- 2 Bay Leaves
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Balsamic Vinegar
- 1/2 Cup Chicken Stock
- 3 1/2 lbs. Chicken Pieces
- 1 Tablespoon Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- Italian Parsley, chopped
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