Need weekend inspiration that doesn’t break the bank? Almost any budget can enjoy a backyard tropical vacation without any reservations or TSA hassles.
Pin up some pictures of Hawaii to your vision board. Then, take a look at these simple recipes of Hawaiian food and BBQ specialties that’ll bring a little lei-sure time to your next weekend.
Not only is cooking at home healthier (sayonara, excess salt), but it’s wallet-friendly too, and more than a few recipes are easy to recreate with the help from some basic ingredients. Asian spices are aromatic and taste wonderful but every additional teaspoon of flavor can be overwhelming. When cooked at home, we can tweak recipes to our personal tastes and preferences. You only need some spices, vegetables, rice, noodles, and protein. Some of the usual suspects in Asian-inspired dishes include coconut milk, ginger, chili, peanut, and lemongrass, to make endless possibilities and combinations. Here are a few of my favorites.
Coconut Curry Chicken
What You’ll Need:
Boneless, skinless chicken breast
Vegetable oil
Curry powder
Onion
Garlic, crushed
Coconut milk
Diced tomato
Tomato sauce
3 tablespoons sugar
Salt and pepper for flavor
Tomatoes, curry, and coconut blend together perfectly to create a semi-spicy and fragrant sauce for this curry recipe. Although the step-by-step recipe is meant for the stove top, laziness got the best of me and I dumped everything into my crockpot (after cooking the chicken first!) and let it slow cook for double the time. White rice is a perfect accompaniment but it also worked well with fresh noodles.
Yum is right. Hailing from Thailand, Tom Yum Soup is composed of a spicy, citrus broth filled with herbs, vegetables, and shrimp. Make the broth more flavorful by starting with a base of seafood broth or half broth and half water (we won’t tell!).
Thanks to Chinese culture, Westerners have adopted the super easy, tasty, and convenient way to get more vegetables and lean protein in our diets by stir-frying. Use up any old veggies, but you can make your recipe more special by including bamboo shoots, water chestnuts, or other ingredients typical in Asian cuisine. Cook the protein for a few minutes on high heat first, add the vegetables and cook for a few more minutes before adding the sauce. Here is an easy sauce recipe that will take your dish from good to great and only requires whisking the ingredients together before using or storing.
Soy sauce
Sesame oil
Grated, fresh ginger root
Green onions
Roasted macadamia nuts
Dried seaweed
Red pepper flakes
Kosher salt
The spices used in this raw fish salad originate from Asian countries. Hailing from Hawaii, poke is traditionally made with cubed chunks of raw tuna, seaweed, salt, nuts, soy sauce and sesame oil. Japanese spices are commonly used but can be substituted with Korean spices for a slightly different final product (that pairs nicely with a bit of kimchi).
Shrimp, deveined
Cucumber
Carrots
Buckwheat or Rice noodles
Iceberg lettuce
Fresh cilantro
Fresh mint
Avocado oil
Soy sauce
Rice paper wraps
salt
Plain peanut butter
Chili garlic paste
Cornstarch
Originally made in China and called a “spring” roll because they were made for Spring festivals using in-season vegetables, they are now a favorite dish across the continent served year-round and filled with a plethora of ingredients. This recipe is inspired by Vietnamese cuisine and uses peanut butter in the dipping sauce.
Knobby and sometimes intimidating, ginger can fire up your diet and your central nervous system, boosting your metabolism by as much as 20 percent. Once peeled and grated, ginger also can easily be thrown into various sauces, glazes, and marinades: soothing morning sickness, reducing exercise-induced muscle pain, relieving chronic indigestion, lowering blood sugar, and suppressing the growth of cancer cells.
Part of the holy trinity of Asian cooking, if you really enjoy the burn of fresh ginger and want even more, dehydrate it—this causes the spice level to double. Can’t take the heat? “Cut the ginger into coins to perfume a dish with a light ginger flavor with little-to-no burn,” says Hali Bey Ramdene, Kitchn’s Food Director. You can store unpeeled ginger wrapped in plastic in your fridge for three weeks or in your freezer for six months. Need to store peeled or cut chunks? Freeze the nubs or submerge them in vodka.
Tangy freshness, light spiciness, warmth, and mellow sweetness: here are 8 recipes that’ll deliver a fiery punch to your dinner plate.
Vegan Carrot-Ginger Soup
What you need:
Olive oil
Chopped onion
Roughly-chopped carrots
Grated ginger
Thinly-sliced garlic
Sweet curry powder
Ground coriander
Long-grain white, brown, or basmati rice
Orange juice
Agave nectar
Kosher salt
Fresh black pepper
Pumpkin seeds or chopped flat-leaf parsley for garnish
Pureéd to silky smoothness, Soupchick’s carrot-ginger soup is a mix of spicy and bright ginger root, garden-fresh carrots, and summer citrus topped with crunchy pumpkin seeds. Vegan and gluten-free, with nutty coriander, mild sweet curry powder, and agave nectar—an all-natural sweetener that’s one and a half times sweeter than sugar—will tickle your roughly 10,000 taste buds.
Ginger Pear Smoothie
What you’ll need:
Sliced pear
Grated ginger
A chopped and frozen banana
Cinnamon
Ground flax
Vanilla almond, soy, or coconut milk
Power through your workday with Silk’s ginger pear smoothie. A blend of potassium-rich bananas, antioxidant-packed pears, inflammation-busting ginger, and dairy-free almond milk, this five-minute, 230-calorie smoothie will help you keep your cool.
Fire-eaters, if you can’t beat the heat, join it. Straight out of an instant pot, Pinch of Yum’s food-truck, fusion-style tacos are like edible heatwaves. Gingery, garlicky, melt-in-your-mouth beef is piled onto bendy, pillow-soft tortillas and topped with chopped peanuts, sriracha mayo, and kimchi—a hot and spicy Korean staple made from fermented veggies.
While sweet potatoes may have honeyed flavors and velvety textures, they’re not potatoes or yams. They’re actually part of the morning glory family. What’s inside of these gorgeous orange root tubers? Vitamin A, manganese, calcium, fiber, and vitamin C. All the more reason not to confine these root veggies to Thanksgiving day —where they’re topped with cornflakes, pecans, brown sugar, and gooey marshmallows. Eating Richly’s coconut ginger sweet potato casserole features coconut milk, orange juice, chopped pecans, ground cinnamon, and candied ginger that’s at home on any plate at any time of the year.
Asian-Style Garlic Ginger Chicken Wings
What you’ll need:
Chicken wings
7up regular, ginger ale, club soda, or sparkling wine
Soy sauce
Sesame oil
Grated garlic
Grated ginger
Sea salt
Diced scallions
Finely-chopped cilantro
Up your chicken wing game with Dennis Littley’s garlic ginger chicken wing recipe. The finger-lickin’-good chicken is marinated in 7up—Littley’s favorite mixer and childhood friend—for half an hour. Soy sauce, sesame oil, red pepper, grated ginger, and grated garlic are roundhouse kicks to your tongue.
Beat the heat with The View From the Great Island’s homemade ginger ice cream. A simple mix of heavy cream, low-fat milk, sugar, molasses, and ground ginger with just a touch of vanilla, its fiery flavor will catapult your taste buds into the magic of Christmastime.
Fire up the grill and your flavor palate. Highgate Hill Kitchen’s Japanese eggplants are cut lengthways, coated with olive oil, and charred for 15 minutes until creamy and tender. Then they’re sprinkled with a flaming-hot ginger sauce and placed on a bed of cooling coconut rice—which is prepared by soaking white rice in coconut milk or cooking it with coconut flakes. Sesame seeds, spring onions, and bird’s eye chilies top this dish off, adding crunch and a rainbow of colors.
Here’s your go-to, foolproof, Asian-style meatball recipe that you’ll never want to be without. Souffle Bombay’s pork meatballs are stuffed with minced red onion, garlic, and ginger. After being fried in olive oil until golden brown, they’re baked on a sheet pan and slathered in a ginger-honey sauce that has notes of garlic and chili.
Whether you’re a health-conscious fitness junkie, or adhering to a vegan lifestyle, zucchini noodles are a lifesaver. Zoodles (zucchini noodles) effectively cut carbs out of traditional pasta dishes and add a good source of protein instead. Zucchini and squash are excellent sources of Vitamin A, C, and B6, and provide the essential dietary fiber our routines often lack. There are a variety of options for vegetable spiralizers on the market right now that allow you to duplicate these dishes with ease, especially smaller, handheld gadgets that require less commitment in the kitchen. Here are a few recipes to get you started.
Greek Zoodle Salad
Time: 15 minutes
Serves: 2
What you’ll need:
2 large zucchinis
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 cup cherry tomatoes, halved
½ cup pitted black or green olives
2 ounces low fat crumbled feta cheese
How it’s done:
Mix lemon juice, vinegar, and olive oil and set aside. Using a vegetable spiralizer, cut the zucchini into noodles. Combine zucchini noodles, tomatoes, olives, feta, and dressing until coated evenly. Serve chilled.
Zoodles Pad Thai
Time: 30 minutes
Serves: 2
What you’ll need:
2 large zucchinis
2 tablespoons fish sauce
2 tablespoons soy sauce
1 lime
1 scrambled egg
1/4 tablespoon cayenne pepper
2 cloves garlic, minced
1 cup chopped mushroom
1 cup extra firm tofu (or chicken if you prefer)
1/2 cup peanuts
How it’s done:
Heat vegetable oil in a skillet over medium heat. Add tofu or chicken and sauté until contents color and are almost completely cooked. Add cooked scrambled egg to mixture. Stir in the garlic. Reduce heat and add zoodles, sauces and peanuts. Combine all until fully cooked. Add a dash of lime juice for taste.
Sesame Zoodles
Time: 20 minutes
Serves: 3
What you’ll need:
2 cloves minced garlic
2 tablespoons sesame oil
4 medium zucchinis
¼ cup soy sauce
2 tablespoons balsamic vinegar
1 tablespoon creamy peanut butter
2 tablespoons sesame seeds
How it’s done:
Mix sesame oil, garlic, soy sauce, vinegar, and peanut butter in small bowl. Heat olive oil in large skillet over medium heat. Add zoodles and sauté until slightly softened. Drain zoodles and toss in dressing and sesame seeds. Serve lukewarm.
Zoodle Marinara
Time: 15 minutes
Serves: 2
What you’ll need:
2 medium zucchinis
2 ripe tomatoes, chopped
8 ounces tomato paste
2 tablespoons balsamic vinegar
2 tablespoons parmesan cheese
1 clove diced garlic
How it’s done:
Blend tomatoes, paste, garlic, and vinegar in a blender until smooth. Heat in small pan on low heat and stir in zoodles. Top with parmesan cheese if desired. Serve warm.
Peanut Butter Zoodles
Time: 30 minutes
Serves: 1-2
What you’ll need:
3 small zucchinis
1/2 bell pepper
1/2 tablespoon soy sauce
1 clove garlic, minced
1 tablespoon creamy peanut butter
1/2 teaspoon fresh ginger, grated
How it’s done:
Toss zoodles and peppers in a small bowl and set aside. In a separate bowl, combine peanut butter, soy sauce, garlic, and ginger with a tablespoon of water. Combine both bowls in medium skillet until fully cooked. Serve warm.
The crisp, gelid winter months extort many of us into the comfort of our heated blankets, fireplaces, and, if you’re anything like me, refrigerators. For those of us who seek refuge in the solace of salty, gluttonous recipes, here are some simple and healthy recipes for one. Each offers its own medley of flavor and wellness factor.
Toasted Bruschetta
What you’ll need:
1 large roma or beef tomato
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 fresh basil leaves, sliced or chopped
2 slices of Italian or French bread
How it’s done:
Thinly slice tomato into 4 parts; discard both ends.
Gently toast two slices of your choice of bread 1 minute in conventional toaster, or 2-3 in toaster oven.
Thinly chop fresh basil until it can be shredded on top of tomatoes.
Place tomato slices atop bread.
Top with basil, salt, pepper and olive oil for taste.
Optional: Place entire dish in toaster oven for 30 seconds for warmth; top with parmesan cheese.
Eggplant Rosemary Focaccia
What you’ll need:
7 cups unbleached all-purpose flour
1 package dry yeast
1/4 cup plus 3 tablespoons extra virgin olive oil
5 thin eggplant slices
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt
Equipment: electric mixer with paddle attachment, dough hook
How it’s done:
Stir 1 2/3 cups water and yeast in bowl of mixer and let stand about 5 minutes. Add 5 cups flour, 1/4 cup olive oil, and 2 1/2 teaspoons salt and beat with paddle attachment at medium speed until a dough forms.
Replace paddle with dough hook and knead dough 3 to 4 minutes.
Place dough on a lightly floured surface and knead 1 to 2 tablespoons flour in. Knead dough 1 minute, place in a lightly oiled bowl and turn dough to coat with oil.
Let rise, covered with plastic wrap, at warm room temperature 1 to 1 1/2 hours.
Preheat oven to 425°F and stir together rosemary and remaining 3 tablespoons oil. Sprinkle sea salt evenly over focaccia. Top with thinly sliced eggplant and bake until golden for 20 to 25 minutes.
Homemade Vegetable Soup
What you’ll need:
12 oz low sodium vegetable broth
2 cups chopped large or baby carrots
2 cups chopped broccoli
4 cups sliced white or portabella mushrooms
3 cups diced green beans
1 diced tomato
1 teaspoon lemon juice
4 fresh basil leaves
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Optional: 3 cups diced chicken
How it’s done:
Combine carrots, broccoli, mushrooms, green beans, tomato, chopped basil, and lemon juice in a large pot with vegetable broth. Optional: Add chicken, or other lean proteins.
Bring to a boil for and continue for 3-5 minutes, then let simmer for up to 45 minutes, or until vegetables are tender.
Let cool for 15 minutes; serve with sea salt and black pepper.
Baked Lemon Zest Tilapia
What you’ll need:
1 filet fresh tilapia
2 tablespoons melted butter
2 tablespoons lemon juice
1 lemon slice
1/8 teaspoon sea salt
1/8 teaspoon paprika
1/8 teaspoon crushed red pepper
1/8 teaspoon chili pepper
3 crushed fresh basil leaves
How it’s done:
Place tilapia in a lightly greased baking dish to prevent sticking.
In a medium bowl, combine butter, lemon juice and sea salt, and pour over fillet.
Top uncooked fillet with lemon slice for flavor.
Bake uncovered at 425 degrees for 20 minutes or until fillet flakes easily.
Top with paprika, chili powder, red pepper and basil.
Quinoa Fruit Salad
What you’ll need:
2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries, raspberries or blackberries
1/4 cup apple cider vinegar
1/4 cup olive oil
1 lemon
1 tablespoon sugar or sweetener
3 tablespoons lemon juice
How it’s done:
Whisk together olive oil, apple cider vinegar, lemon zest/juice and sugar in a small bowl; set aside.
Combine quinoa, mango and berries of your choice. Stir in lemon vinaigrette. Serve. Simple!
Embrace the notion of leftovers. They’re one of the secrets to surviving hectic work week mornings, because let’s face it, it’s hard enough to remember all the things you need heading out the door. Forget preparing, cooking, and packing a lunch. Turning last night’s dinner into lunch makes busy weekday mornings a whole lot easier. Succeeding at it, takes some practice and planning. You have to be creative, think about whether your dinner will reheat well in a microwave or can be eaten cold or at room temperature, if the dish will pack well, and if it can be consumed without making a mess. From corn chowder to chicken chimichangas, these chef-created recipes will step up your brown-bag game.
Cod and Corn Chowder
There is nothing like a chowder to warm your bones on a chilly fall or winter evening. This cod and corn chowder recipe from Rima Kleiner, owner of Dish on Fish, is easy to prepare and chock-full of vegetables that add depth to the chowder. And as a bonus it’s as satisfying reheated the next day for lunch.
Makes 4-6 servings
What you’ll need
1 1/2 Tbsp. unsalted butter
1/2medium yellow onion, chopped
2 scallions, thinly sliced, white and green parts separated
4 cups low-sodium chicken or vegetable broth
2 cups potatoes, washed well and diced (keep peel on)
1 1/2 lb. cod, cut into 1-inch pieces
2 cups frozen sweet corn, thawed
1/2 cup half-and-half
½ cup skim milk
Dash of turmeric
1/4 tsp. red pepper flakes
Salt and ground black pepper, to taste
How it’s done
In a large Dutch oven or pot, melt butter over medium-high heat. Add onions and scallion whites. Sautée until softened, about 2 minutes. Add broth, potatoes, and cod. Cover, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes. Add corn, half-and-half, milk, and turmeric. Cover and bring to a light simmer. Add salt and pepper, as desired. Garnish with scallion greens.
Uptown Tavern Mediterranean Salad
Dropping temperatures and shorter days always make me crave comfort food but those heavy meals put me to sleep at my desk. Enter this colorful salad from Lety Gonzalez of Uptown Tavern. Made with peppery arugula, cashews, and sundried tomatoes it’s filling enough for a weekday dinner with chicken or salmon on top, and the next day I have a mason jar full of pickled veggies and dressing.
Makes 2 servings
What you’ll need
Arugula
1 cans white beans
1 cups marinated olives
Pickled onions
Goat cheese
Sundried tomato vinaigrette
Pickled Onions
1 cup vinegar
3 cups water
1 cup white sugar
1 tsp pickling spices
2 large onions
1 large red peeled beet
Sun Dried Tomato Vinaigrette
1 large shallot
1 tsp minced garlic
1 cup red wine vinegar
2 cups extra virgin olive oil
1/2 cup sun dried tomatoes
Spiced Nuts
1 cup raw cashews
2 tbs curry powder
How it’s done
Pickled Onions
Julienne the onions. Cut the beet into quarters. Place onions and beets into a 4-quart container. In a pot heat up the pickling spices, sugar, water, and vinegar. Bring to a boil and pour into the quart container with the onions and beets.
Sun Dried Tomato Vinaigrette
Place the tomatoes, shallot, garlic, red wine into a food processor. Slowly blend the oil in until emulsified.
Spiced Nuts
Heat a tablespoon of oil in a pan. Toss the cashews and curry powder until roasted to your liking.
Salad Assembly
Toss arugula, white beans, salt, and pepper in a mixing bowl. Place on a serving dish and top with olives, goat cheese, spiced nuts, and pickled onions.
Sweet & Sour Ribs
Days you know will stretch on, need ribs. Chef and author Jorj Morgan suggests prepping the dish the night before and then all you need to do is turn the slow cooker on in the morning. When you come home you’ll be greeted to a mouthwatering smell and a hearty dinner. The next day you can turn the leftover sweet and sour ribs into an easy to pack and eat at your desk grilled panini.
Makes 8 servings
What you’ll need
Sauce
1/2 cup honey
1/4 cup Ponzu sauce
1/4 cup Asian chili sauce
1/4 cup ketchup ¼ cup rice wine vinegar
Zest of 1 orange, about 1 tablespoon
1 teaspoon ground ginger
Ribs
2 tablespoons olive oil
8 country style ribs, about 4 pounds
1 teaspoon kosher salt
1 teaspoon coarse ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
How it’s done
Sauce
Whisk all of the sauce ingredients together in a small bowl.
Ribs
Heat the olive oil in a large skillet over high heat. Season the ribs with salt, pepper, onion, and garlic powders. Brown the ribs in the skillet until golden, about 6 to 8 minutes total. Place the ribs into the slow cooker. Pour the sauce over top. Cook on low until the ribs are quite tender and the meat is falling away from the bone.
Baked Chimichangas
There are so many ways to make these baked chimichangas from Jessica Braider of The Balanced Kitchen, it will become your new go-to recipe. Go vegetarian, switch up the protein, add an egg, or change up the vegetables depending on the season. No matter your preference you’ll have a savory, balanced dinner that works as an easy to pack, filling lunch that can be reheated or simply eaten at room temperature.
What you’ll need
8 whole wheat tortillas
2 medium zucchini, chopped
1/2 tablespoon olive oil
1 can black beans, rinsed and drained or 2 cups homemade beans
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken, shredded or finely chopped
1 cup shredded cheese (cheddar, Monterey jack, Mexican blend, etc.)
8 whole wheat tortillas
Cooking spray (optional)
How it’s done
Preheat oven to 425. Line a baking sheet with parchment paper. Chop the zucchini into small pieces. In a large bowl, toss the zucchini with the olive oil and a sprinkle of salt and pepper. Spread evenly on the baking sheet and roast for 10-12 minutes, or until some pieces are just starting to brown.
While the zucchini is roasting, rinse and drain the black beans and put them into the large bowl along with the chili powder, cumin, salt, and pepper. Stir well. When the zucchini is roasted, mix it into the black bean and spice mixture.
Lay out the tortillas. Put about 1/4 cup of the bean mixture in the center of each tortilla. Evenly distribute the chicken and cheese on top. Fold each tortilla as you would a burrito and place, seam-side down on the baking sheet. Spray each with cooking spray (if using); this will give them a nice crust and a golden color. Bake for 15-18 minutes, or until golden on top.
Yellow Squash Fettuccine Bowls
Squash is the ultimate busy-weeknight go-to. Healthy, quick, and easy to cook, and with so many ways to do it up it’s impossible to get bored. Sarah Adler, founder of Simply Real Health and author of the Simply Real Health Cookbook uses a spiralizer to turn yellow squash into noodles for an alternative to traditional fettuccine. The result is a savory dinner that turns into a leftover lunch without being so heavy you’ll be nodding off in that 3 p.m. meeting.
Makes 2 large servings of fettuccine
What you’ll need
4 yellow squash
1 cup tomato sauce
1 zucchini
1 bell pepper
1 eggplant (or other assorted veggies) sliced into bite sized pieces
sea salt and pepper to taste
Greek Chicken Meatballs*
*Greek Chicken Meatballs
Makes approximately 30, ½ inch meatballs
1 pound organic ground chicken (or turkey or beef)
1/2 cup almond meal or almond flour
1 egg
2 tablespoons fresh chopped fresh dill or 3 teaspoons dried dill or Italian seasoning
1 teaspoon dried oregano
2 teaspoons dijon mustard
1 clove garlic, chopped
1/4 teaspoon sea salt
1/2 teaspoon pepper
Combine all ingredients together in a bowl and mix well to combine. Roll into small ½ -1 inch balls.
Heat coconut oil or butter in a large skillet and add a few meatballs to the pan at a time, turning so each side browns for approximately 5- 7 minutes each.
How it’s done
Preheat oven to 400-425 degrees and line a baking sheet with parchment paper. Add veggies, toss to coat with olive oil and sprinkle with sea salt and pepper. Roast for 25 minutes or until done to your liking.
To prep the noodles: spiralize 4 yellow squashes. When veggies and meatballs are done, heat noodles in a pan with sauce, and add veggies, meatballs, and a generous sprinkle of pecorino cheese to serve.
The 2016 election cycle is one for the books, and Americans on both sides of the aisle are geared up to pick their next president and let the sordid dust settle. In a matter of days, voters will cast their ballots and eagerly watch in anticipation as the tallies are marked. Rather than biting your nails on Nov. 8, grab some discounted Independance Day supplies and invite friends over for an election night party. Here are some tips, activities and fun recipes to get you started.
Bad Lip Read Newscasters
Instead of zoning out in front of the endless stream of CNN speculation leading up to delegate announcements, hit mute during these monotonous moments and let partygoers fill in the blanks. Inspired by the Bad Lip Reading YouTube Series, guests have the opportunity to let their improv chops and creativity shine.
Watch Old Campaign Ads
From gleeful Kennedy jingles released before color television was standardized, to LBJ’s famous “Daisy” ad, reflecting on how campaign ads have evolved over time is enlightening and amusing.
Campaign Logo Design
Bring some .99 poster boards and markers to your event and host a logo competition. Ask guests to redesign candidate’s logos for laughs and conversation.
Campaign Cupcakes
Cupcakes are bipartisan, even if your guests are not. Whip up some tasty, timely desserts with this patriotic recipe.
What you’ll need:
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
2 large eggs
2/3 cup sugar
6 ounces.unsalted butter, melted
2 teaspoons vanilla extract
1/2 cup milk
Pillsbury Aqua Blue Vanilla Frosting
Pillsbury Creamy Supreme White Frosting
2 teaspoons red food coloring
How it’s done:
Preheat oven to 350 degrees fahrenheit and begin combining flour and baking powder into small or medium bowl. In a second bowl, mix sugar, eggs, extract and butter briskly or with electric mixer. Combine both bowls and add milk to mixture. Evenly distribute cupcake batter into wrappers set in your baking pan and insert into oven. Bake 10 minutes, using toothpicks to check the dessert’s consistency. Let rack cool for 15 minutes and frost with colorful frosting and sprinkles. For red frosting, mix white frosting with red food dye. Serve lukewarm.
Presidential Pizza
While other hosts are ordering Dominos, put a personal touch on your party pizza by making it yourself. Check out this simple recipe for a mouthwatering margherita pizza everyone can enjoy.
What you’ll need:
Boboli Original Pizza Crust
1 tablespoon olive oil
2 cloves chopped garlic
1/4 cup tomato sauce
8 ounces swiss cheese, thinly sliced
2 cups cherry tomatoes, cut in half
1 cup fresh basil
How it’s done:
Preheat the oven to 475 degrees fahrenheit and mix olive oil and chopped garlic together in a small bowl to spread on crust. Spread pizza sauce and chopped basil on crust and top with cheese, tomato and more basil. Bake for roughly 20 minutes until crust is golden brown. Allow to cool for 5-10 minutes and serve hot.
Partisan Chips and Salsa
Hit up your local grocery store and grab a few bags of blue and white corn tortilla chips to serve with a (preferably red) salsa of your choice.
Fixed Term Fruit Kebabs
Whether you’re celebrating or mourning President Obama’s departure this November, these universal kebabs are another easy snack you can prepare in less than 10 minutes.. Pick up some bamboo pickers and slide on sliced strawberries, blackberries and bananas for a healthy alternative to chips and pizza.
Drinks for Delegates
A lot of you may be playing drinking games on Nov. 8, but if you’re interested in keeping your party PG, grab some red, white, and blue sports drinks to maintain the party’s theme.
October 5, 2016, is National Kale Day, so toss aside your one-ounce bag of potato chips—a bigger pound-packer than red meat, alcohol, or sweets according to a 2011 study published in The New England Journal of Medicine—and get ready to eat your greens.
Dubbed “a nutritional powerhouse”, “the queen of greens”, and “the new beef”, kale is packed with more iron than a steak and more calcium than a big ol’ glass of milk. It’s also chock-full of 45-different flavonoids, powerful antioxidants that reduce inflammation and boost the immune system. This leafy, cabbage-related green staves off at least five different types of cancer, prevents diabetics from riding the “blood sugar roller coaster”, and stops fat cells from expanding, according to one study published by the Journal of Agricultural and Food Chemistry.
Veggie phobic? No worries. With over 100 varieties and 50 shades, you’re sure to find greens that’ll tickle your taste buds. Plus, we’ve chatted with three top-chefs whose tips and tricks will help you cook up mouth-watering kale chips that’ll blow an extreme Dorito out of the water.
What the Kale?
Kale fell from twelfth to fourteenth on the Environmental Working Group’s 2016 Dirty Dozen list: fruits and veggies plastered with pesticides even after being washed and, in some cases, peeled. Though, bear in mind, that only 1 out of 744 apples, the dirtiest fruit in 2014, tested by the U.S. Department of Agriculture had a residue limit higher than the government’s allotment. What’s this mean? If you can buy organic from a local farmer’s market or big-box store, go for it. But, if you can’t, opt for non-organic. According to a 2009 meta-analysis from the American Society for Nutrition, there’s no nutrient difference in organic versus conventional.
What really matters? “The fresher the kale the better,” said Ken Immer, founder of Culinary Health Solutions. The only caveat: use it the same day that you buy it. Jennifer Iserloh, CEO of Skinny Chef, adds that green thumbs should give kale growing a go. “Kale grows all year round and likes cooler temperatures. [It] is one of the easiest plants to grow,” she said. “I live in a very urban area, and I grow it in a window box on my fire escape.” Hands down: you can’t get any fresher than that.
Size Matters:
The size of a kale bunch’s leaves really does matter. “For salads, [I] always recommend baby kale for first timers since it’s far more mild in taste and texture,” Iserloh says. “Mature, larger kale leaves are better for chips, though, and the roasting process makes them sweet, so [these] chips are still good for veggie haters!”
Making good eats:
The best kale chips are like that “one chip at the bottom of the bag that has that extra cakey layer that you love”. How do you make them? “The oven method is the fastest way,” Immer said, “but it’s the least exciting.” A French-foodie turned yogi, he prefers to pop curly, dinosaur, or red kale chips into a dehydrator, which is “essentially a hairdryer on steroids.”
After blending sunflower seeds, flax seeds, garlic, onion, spices, yeast, and flavored olive oil into a cottage cheese-like paste, he coats the leaves and bakes them for 24-48 hours.
The end result? Kale chips that aren’t burned around the edges and have an extra-crunchy goodness. “If you make it yourself, you really realize how small the kale gets. You can eat more kale this way than you ever would in a salad,” Immer said.
Don’t have a dehydrator? The classic oven still works.
Simply rinse and spin the kale in a salad spinner.
Then remove its stems and flatten the leaves with your hands.
Cut or tear the kale into bite-size pieces and massage them with ½ to 1 tablespoon of olive oil. “Massaging them a little bit will cause them to dry a little faster,” Immer said. “[But] if you put too much of anything on them, they don’t dry out all the way, and you end up with wilted leaves.”
Next, place the leaves in a single layer on a cookie sheet. “The best way to dehydrate the kale is to cook it low and slow – 275 degrees for 30-35 minutes,” said Liz Palmieri, the Head Chef and Owner of Provisions Tampa, Inc. “[Then] season your heart out with cheese, nutritional yeast, sea salt, pepper, garlic, onion, paprika – whatever your heart desires.”
Known for its artisan, home-churned Colby and rich, succulent cheese curds, Wisconsin is home to some of the oldest dairy farms in the country. From cherished family recipes to fan-favorites, America’s Dairyland offers a simple, wholesome take on household staples.
You’re hard-pressed to find a city in the state’s 65,000 square miles that doesn’t include specialty dairy shops or mac and cheese-hinged bistros. Here are a few simple heirloom recipes to get you started. You don’t have to be in Madison to eat like a cheesehead!
Grecian Elysium Macaroni and Cheese
Serves: 3 | Time: 30 mins
What you’ll need:
5 oz. penne pasta
1 cup milk
3 tbsp. melted butter
1/2 tsp. ground cinnamon
1/8 tsp. grated nutmeg
2 cups grated graviera cheese
9 oz. baby spinach, chopped
1 cup reduced-fat crumbled feta
pinch of ground black pepper
How it’s done:
Bring 4-qt. pot to a boil with water and butter
Add pasta and spinach, cook until soft.
Strain pasta, add milk, cheeses.
Stir until pasta is evenly blended with mixture and sprinkle black pepper, nutmeg and cinnamon.
Serve warm.
Feelin’ Blue Macaroni and Cheese
Serves: 2 | Time: 20 mins
What you’ll need:
8 oz. farfalle pasta
1tsp. thyme
1/4 ts. pepper
1/2 cup low-fat sour cream
1 cup low-fat milk
1 cup crumbled blue cheese
How it’s done:
Cook pasta until soft, drain and transfer to large bowl.
Stir in thyme and pepper until evenly distributed.
Add mixture to pasta and stir.
Heat milk in a large skillet over medium heat until boiling, reduce heat and stir in sour cream and cheese. Stir until cheese melts. Serve warm.
Heartichoke Macaroni and Cheese
Serves: 3 | Time: 20 mins
What you’ll need:
4 oz. elbow macaroni
1 tbsp. unsalted butter
3 cups water
1 oz. cream cheese
1 oz. white cheddar cheese
1/2 cup milk
1 cup frozen chopped spinach
1/2 cup artichoke hearts, chopped
How it’s done:
Cook pasta in the boiling water until soft. Drain.
Stir together cooked pasta, milk, butter and cheeses until creamy.
Fold in spinach and artichokes.
Carefree Caprese Macaroni and Cheese
Serves: 2 | Time: 20 mins
What you’ll need:
6 oz elbow macaroni
2 tbsp. unsalted butter
1 cup milk
1/4 cup heavy cream
6 oz. fresh mozzarella
2 Roma tomatoes, diced
1/4 cup fresh basil leaves
How it’s done:
Cook pasta in the boiling water until soft. Drain.
Stir together cooked pasta, milk, butter and cheese until creamy.
Mix tomatoes and top with fresh basil.
Ragin’ Cajun Macaroni and Cheese
Serves: 3 | Time: 40 mins
What you’ll need:
8 oz. elbow macaroni
1 medium onion
1 green bell pepper
1 clove garlic
1/2 cup whole milk
3 oz. low-fat cream cheese
1 tsp. Cajun seasoning
6 oz. sharp Cheddar
How it’s done:
Cook pasta until soft, drain and transfer to medium bowl.
Dice onion, bell pepper and garlic.
Toss diced mixture into bowl with milk, seasoning and cheeses and stir until even.
Nutritionists often stress the importance of a hearty, healthy breakfast – a difficult rule for most of us in the midst of a chaotic morning. Most weekdays, we’re lucky if there’s time to grab an apple before hitting the road. This can wreak havoc on your metabolism and overall productivity throughout the rest of your day. Next time, try these quick, healthy toast recipes before reaching for the butter.
The Apple-tizer Toast
What you’ll need:
White, rye or wheat bread
1/2 granny smith apple
1 tablespoon apple butter
1 teaspoon cinnamon
Spread apple butter. Thinly slice apple and place on top. Lightly sprinkle cinnamon and enjoy. Optional: Top with granola or nuts for extra crunch.
Sweet and Sour Sunrise Toast
What you’ll need:
Sourdough bread
2 tablespoons small curd cottage cheese
1 peach or nectarine
1 basil leaf
A touch of salt and pepper
Wait for toast to cool before spreading cottage cheese. Top with sliced peaches or nectarines (or fruit of your choice) and add basil. Add salt and pepper for flavor.
Caped Crepe Toast
What you’ll need:
Whole grain wheat bread
1 large banana
1 tablespoon hazelnut spread
2 tablespoons granola
1 tablespoon chia seeds
Top toast with hazelnut spread. Thinly slice banana and layer on top. Sprinkle granola and chia seeds for texture.
Jam-Boree Toast
What you’ll need:
wheat or rye bread
1 tablespoon strawberry jam
1/2 cup raspberries
1/2 cup blueberries
1/2 tablespoon chia seeds
Spread jam. Top with fresh raspberries, blueberries and chia seeds.
Cordial Crunch Toast
What you’ll need:
whole grain wheat bread
1 tablespoon peanut/almond butter
2 tablespoons mixed nuts of your choice
1 tablespoon raisins
1 tablespoon granola
Spread peanut/almond butter. Top with your choice of nuts and raisins with a dash of granola.
Eggomaniac Toast
What you’ll need:
Sourdough or wheat bread
2 tablespoons liquid egg whites
1/2 cup fresh kale
pinch of black pepper
2 teaspoons grated parmesan cheese
Fry egg whites in nonstick pan until fluffy. Top with fresh kale, pepper and light parmesan cheese.
Much Ado About Avocado Toast
What you’ll need:
Wheat or rye bread
1 ripe avocado
2 teaspoons feta cheese
1 tablespoon sliced almonds
Blend one half avocado until it is a spreadable paste. Spread like butter and dice other half of avocado. Place on top with feta and almonds.
There’s Something About Berry Toast
What you’ll need:
1 tablespoon cream cheese
1/2 cup fresh mixed berries
1 tablespoon granola
Optional: 1 teaspoon fresh or grated basil
Spread cream cheese evenly, place berries and granola on top with basil (optional for extra kick).
A lifestyle magazine inspired by author Sylvia Day