It’s always difficult in the beginning. “I’m going to start eating healthy.” I can hear you groan from here. I started working out at Reno Academy of Combat once a week. While I sweat, moan and groan through it, I always feel better after. So today I bought a bunch of healthy food and I’m starting…. To eat healthier. What healthy snacks do you eat?
I Am Layla James:
Digital Media Consultant | Radio DJ | Human
Category Archives: Food
Süp:
I’m not going to lie, the food was pretty stale/lack of flavor and there was little service. But the place has a good vibe. I’ve eaten here before and it was good. Maybe it was an off night. What has your experience been? 
Beef Kofta Curry
Curry, loosely termed, is one of those dishes that everyone thinks they can cook incredibly well. However, more often than not it turns out that those who have claimed such a thing are spectacularly mistaken. Indeed, I’ve met very few people who can cook a remarkable curry, which is almost surprising given the many declarations of brilliance. Remember this, preparing a curry by using a shop-bought paste does not count as making a curry.
Yum! ~ Layla
The Chocolate Bar:
Excellent service, good drinks, cute waiters = Win!
7 Make-Ahead Christmas Breakfasts:
It happens every year. It’s Christmas morning, the kids just finished opening their gifts and the first thing they ask is: “When are we having breakfast?” This year, you can have breakfast ready when they are.
Here are 7 make-ahead breakfast recipes from the FOOD52 community — so no one has to wait.
• Get more breakfast recipes from the FOOD52 community.
• See more Christmas recipes on FOOD52.
• Have a question in the kitchen? The FOOD52 Hotline is here to help!
The cheese biscuits from Bluebird Coffee Shop in the East Village of Manhattan are impossibly tender and almost melting within, the subtle bite of cheddar woven throughout. Amanda and I went to visit Adam Baumgart in his pastry kitchen in the basement of Bluebird, and he taught us how to make these cheese biscuits, sharing his tips and tricks along the way. This is Adam’s recipe for his heavenly biscuits. – Merrill
Save and print the recipe here.
Makes 10 to 12 large biscuits
3 1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping
2 tablespoons baking powder
2 1/2 teaspoons kosher salt
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1 3/4 cup buttermilk
1 large egg
- Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).
- Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)
- Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.
- Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).
- Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm!
- *If making ahead* You have two options, you can make the recipe all the way through and re-heat the finished biscuits in the morning; or you can freeze the biscuits before step five and do the last step in the morning. You don’t need to thaw them first — you can eggwash and pop them in the oven still frozen, but they will take a little longer to bake.
MONKEY (GINGER)BREAD
Not too sweet and not too spicy, this holiday breakfast reaps all the best rewards of monkey bread and gingerbread. It’s fluffy and fragrant, and the crust is laquered with a brown sugar caramel. We recommend eating it warm, with salted butter and coffee. – A&M
PEAR ROSEMARY DANISH
This isn’t your squishy grocery store danish. Even after being draped with a festive trail of icing, every inch of the dish maintains its integrity — from the flaky, rosemary-flecked crust to the firm, sweet bites of pear in their gentle tart-savory sauce. This recipe is meant to feed a crowd and is just as good warm, room temperature, and even cold the next day (or two). In other words, it’s the perfect holiday breakfast. – A&M
CARDAMOM DOUGHNUTS
There are many doughnuts in the world to love. But few are as plump and sugared, slight in weight, and brashly fragrant as the cardamom doughnuts from Bluebird Coffee Shop in the East Village. They’re a baked doughnut, which makes them even more dangerously accessible. You make the dough the night before, and it will seem impossibly wet — the key to fluffy doughnuts. The next morning you do a little shaping and spritzing and dipping into chopped pistachios, and you are near the finish line. – Amanda
LEEK, LEMON, AND FETA QUICHE
Feeding the Saints aptly describes these individual little quiches as “light and cheerful.” We love the delicate flavor of leeks, and crisp, airy puff pastry is a nice change from a more traditional short crust; lemon zest and ouzo lend just the right mix of lift and fragrance. We especially love the slabs of feta that, instead of being crumbled into the egg mixture, are laid gently across the top of each quiche before baking. Chilling the quiches for about twenty minutes before baking will help the pastry puff nicely and get nice and crisp. – A&M
CINNAMON SUGAR BREAKFAST PUFFS
These puffs are like the best doughnut holes you’ve ever eaten. Cakey and light, with crisp edges and a crunchy blanket of cinnamon sugar, they’re gently spiced, with a murmur of orange zest in the background. Brown butter gives them an especially rich, nutty flavor. Don’t skip the quick dip in melted butter before you roll them in the sugar — and make sure to enjoy these while they’re still warm! – A&M
DON’T HOLD THE ANYTHING BREAKFAST BREAD PUDDING
You’ll never have to worry about picking sweet or savory at breakfast again. This bread pudding combines the best of both worlds into a delicious, easy-to-make breakfast. It’s a balance of sweet and savory wrapped into one delicious, rich package. Feel free to play around with the cream cheese and sage to get it just right for your tastes – biffbourgeois
Related articles
- Cheddar Chipotle Biscuits (threecleversisters.com)
- Bacon-Wrapped Jalapeno Poppers! (my-imperfect-kitchen.com)
- Not your ordinary biscuits (momphotographer.wordpress.com)
Delicious Meals for $3 or Less:
By Listen we know: Feeding the family can cost an arm and a (chicken) leg. That’s why we developed these easy and affordable recipes-all $3 or less a serving!
Fresh Vegetable Lasagna for $3 a serving
Fresh Vegetable Lasagna: $3 per serving Ingredients 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.) 1 (8-oz.) package sliced fresh mushrooms 2 garlic cloves, minced Vegetable cooking spray 1 medium-size red bell pepper, chopped 1 medium-size yellow bell pepper, chopped 1 yellow onion chopped 1/2 tsp. salt 1 1/2 cups fat-free ricotta cheese 1 large egg 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese, divided 5 cups Basic Marinara Sauce (use our recipe or premade sauce) 1 (8-oz.) package no-boil lasagna noodles
Basic Marinara Sauce Sauté 3 cups chopped yellow onions in 3 Tbsp. hot olive oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add 1 Tbsp. sugar, 3 minced garlic cloves, 5 tsp. freshly ground Italian seasoning, and 2 tsp. salt; sauté 1 minute. Stir in 2 Tbsp. balsamic vinegar; cook 30 seconds. Add 2 cups low-sodium fat-free vegetable broth and 3 (28-oz.) cans no-salt-added crushed tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
Preparation Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetable are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.
Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cups grated Parmesan cheese.
Spread 1 cup Basic Marinara Sauce in a 13- a 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third ricotta mixture, and one-third vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
Hearty Italian Soup for $2.50 a serving.
Hearty Italian Soup: $2.50 per serving Ingredients 1 (16-oz.) package mild Italian sausage 2 tsp. olive oil 1 large onion, diced 2 garlic cloves, minced 1 (48-oz.) container chicken broth 2 (15-oz.) cans cannellini beans, drained and rinsed 2 (14.5-oz.) cans diced tomatoes 1 tsp. dried Italian seasoning 1 (5-oz.) package baby spinach 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil Freshly shaved Parmesan cheese
Preparation Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sauce from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Related: 26 Satisfying Soups & Stews
Kentucky Hot Browns for $3 a serving
Kentucky Hot Browns: $3 per serving Ingredients 4 thick white bread slices 3/4 lb. roasted turkey Mornay Sauce 1 cup (4-oz.) shredded Parmesan cheese 3 plum tomatoes, sliced 8 bacon slices, cooked
Mornay Sauce Melt 1/2 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in 1/3 cup all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in 3 1/2 cups milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in 1/2 cup (2-oz.) shredded Parmesan cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.
Preparation Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
Related: Simple Slow-Cooker Suppers
Chicken-and-Brisket Brunswick Stew for $2.75 a serving.
Chicken-and-Brisket Brunswick Stew: $2.75 per serving Ingredients 2 large onions, chopped 2 garlic cloves, minced 1 tsp. vegetable oil 1 1/2 Tbsp. jarred beef soup base 2 lb. skinned and boned chicken breasts 1 (28-oz.) can fire-roasted crushed tomatoes 1 (12-oz.) package frozen white shoepeg or whole kernel corn 1 (10-oz.) package frozen cream-style corn, thawed 1 (9-oz.) package frozen lima beans 1 (12-oz.) bottle chili sauce 1 Tbsp. brown sugar 1 Tbsp. yellow mustard 1 Tbsp. Worcestershire sauce 1/2 tsp. coarsely ground pepper 1 lb. chopped barbecued beef brisket (without sauce) 1 Tbsp. freshly lemon juice Hot sauce (optional)
Preparation Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
Related: 20 Comfort Food Classics
Stovetop Chicken Pie for $3 a serving
Stovetop Chicken Pie: $3 per serving Ingredients 8 frozen buttermilk biscuits 1 small sweet onion, diced 1 Tbsp. canola oil 1 (8-oz.) package sliced fresh mushrooms 4 cups chopped cooked chicken 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup 1 cup low-sodium chicken broth 1/2 cup dry white wine 1/2 (8-oz.) package 1/3-less at cream cheese, cubed 1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.) 1 cup frozen baby peas, thawed
Preparation Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
Related articles
- As promised: Spinach Lasagna (kosherblogger.wordpress.com)
Root Vegetable Stew with Herbed Dumplings:
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market.
Recipe Nutrition
Per serving: 397 calories; 17 g fat (5 g saturated fat, 8 g mono unsaturated fat); 65 mg cholesterol; 46 g carbohydrates; 15 g protein; 7 g fiber; 1091 mg sodium; 880 mg potassium Nutrition Bonus:Vitamin A (150% daily value), Vitamin C (45% dv), Folate (27% dv).
Recipes to Help You Get Healthy in a Hurry
ingredients
- Stew
- 4 teaspoons extra-virgin olive oil, divided
- 8 ounces Italian sausage links, hot or sweet
- 2 pounds assorted root vegetables, peeled (see Tip) and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh sage or rosemary
- 4 cups reduced-sodium chicken broth
- 3 cups chopped dark, leafy greens, such as beet, turnip or kale
- Dumplings
- 1 1/4 cups whole-wheat pastry flour
- 1/2 cup cake flour
- 1 tablespoon chopped fresh sage or rosemary
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup low-fat milk
directions
- To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
- If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
- To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
- When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.
- Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
recipe source
eatingwell
