Search results
Fit For Life Recipes - Yahoo Recipe Search
Food.comMake and share this Cauliflower Soup Fit for Life recipe from Food.com.Food.comI'm pretty much on a low-carb for life diet and have been for several years so I'm always looking for new recipes and new ideas for something tasty AND that fits within my personal dietary guidlines. This recipe turned out really good and has unlimited options (i.e. beef sausage, hot dogs, chopped ham, chopped up spam or throw in your favorite veggie..) so feel free to get creative with it!!Food52Before I began my career as a publicist, I spent the age of 15-21 as a waitress in restaurants which ranged from greasy spoon coffee shops to high end French couture restaurants. All these years later, I still have very fond memories of hanging out in the kitchen watching the chefs and line cooks puff up perfect soufflés, julienne a bucket of some exotic vegetable or sauce up a chicken fried steak. I really enjoyed watching the assembly line of prep and putting together of ingredients to be plated and toted out to the dining room. I learned about wines as my customers ordered bottles and gave me sips to experience along with them. The walk-in was a particularly interesting place, not only to catch my breath for a moment of solitude, but to steal a nibble of something that may have been forbidden for the wait staff to eat. I remember a giant English trifle of which attracted my spoon, dish and I into the refrigerator a few more times than I probably should. Aside from helping my Mom in her kitchen as a kid, these were the places where I was really was bitten by the food bug. Just curious really, I suppose. I learned that my preconceived notions were not foregone conclusions – “you mean there is no chicken in a chicken fried steak?” An aspect of myself which lives on today in my publicity work, I loved to make anything eccentric mainstream; once I learned what a coulibiac actually was, we couldn’t keep it in the kitchen. Many recipes came from those years which I hastily penned down on cocktail napkins and to this day, keep in a notebook, Scotch-taped to a three hole-punched piece of wrinkled paper. My apple tarte tartin is one, for which I am known to make every year for Christmas. And, so, upon you telling me `about your new blog, Amanda, and seeing you have a recipe submission button -- I’m contributing my high-fat, high-heaven apple dish to your community. Congrats on Food52; it’s beautiful. Along with William Safire’s great word soliloquies, I’m sad that you’re no longer at the NYT. I have relished your slightly quirky and always elegant take on the edible for the paper and magazine, but this seems like a wonderful endeavor. And, well, you are irreplaceable, so too bad for them! Alyson’s Apple Tarte Tartin 6 large green apples (in my opinion, the tartness of green is so much better than reds) 14 tablespoons salted butter (don’t listen to cooks who say you must bake with sweet butter – I like the salt) 2/3 cup white sugar 7 tablespoons brown sugar Crust: 2 cups flour (sift it!) 1 teaspoon salt 5 tablespoons lard 7-10 tablespoons ice cold water Or Use Pepperidge Farm’s Filo Dough (mucho easier, faster and perfectly delicious) Glaze: ½ cup white sugar ¼ cup water Condiment: Heavy cream Powdered sugar Cut apples in half. Cut out the cores in a “V” shape. Cut off both ends so they are square. Peel them. Combine butter, brown and white sugar into a thick paste. Divide in half. Using a high-sided iron Dutch oven, smush the butter mixture thickly on the bottom and sides of the iron. Note: you can use other kinds of pans, but the heavier the better and the sides should be a minimum of twice the height of the apples. Believe me, it took me years to figure out the perfection, specifically, of using a Dutch oven for this. If it overflows, the caramelizing procedure will create an incredible mess in your oven and you’ll create such a thick smoke in the house, you’ll smell it for weeks. You might even attract the fire department, which, if you’re single, may not be a bad thing…. Arrange apples with one of the cut, squared sides down, front to back until they are packed together in a petal like fashion around the edges of the Dutch oven. Think of how bodies might be squished together for a photo with people’s back’s pressed against other’s chests. There should be no space between them and tightly packed in. Do the same in a circle inside this row toward the center of the pan, until all apples are packed in on their sides. Take the rest of the butter/sugar paste and crumble over the apples. There should be plenty of paste; be generous with it. For your own dough, sift together flour and salt. Cut in lard and toss with a fork until combined. Add tablespoons (one at a time) of iced cold water and toss to form a loose dough. Gather dough into ball and roll out into ¼” thickness. Cut dough to cover apples (easiest to use the Dutch oven or baking dish cover to measure!). Cover applies with dough, tucking edges between the apples and the side of the pan. Slit dough in center to air to escape. Now, take the batteries out of your smoke alarms and make sure you oven is lined with foil. Preheat oven to 450. Bake, uncovered for 30 minutes or until crust is golden brown. Remove dish from oven and increase heat to 550. Cover dish and return to oven and bake for one hour. To check is tartin is done, tilt dish and liquid should have caramelized and look like dark brown honey. Remove from oven and cool. DO NOT REFRIGERATE, otherwise, you’ll never get it out of the pan. Keep it at room temperate for a couple of hours until pan is cool enough to touch with bare hands. Put a large serving plate over the Dutch oven. Over the sink – flip it. Let it sit until all the apples fall onto the plate. Carefully remove the Dutch oven and pray the apples are still in a nice petal-like pattern. If some are still stuck, carefully scrape out and try to fit into the pattern. If not, no worries, it’ll taste the same. I am famous for my crooked cakes, but also for how amazing they taste! Now you must refrigerate the tartin, which should now be seated on top of the dough. You must get the apples cool enough to grab the glaze and let it harden into a candy like texture. An hour should be enough, just make sure the apples are cool to the touch before adding the glaze. Combine ½ cup white sugar and a bit of water in a heavy small saucepan. Cook on high heat on stove until if caramelized. It should take 5-8 minutes or so, it will slightly smoke and turn color to a dark brown. As it starts to turn from a golden honey to a dark honey color and smoke a bit, turn down the heat and let it transform into a dark brown honey like color. It may appear that it’s burning -- it is actually, but there is a fine line between caramelized and burnt. Pour immediately over the tartin. The coolness of the apples will grab the glaze to harden into a candy like texture and hold the apples together. Place heavy cream into metal or glass bowl (not plastic as it will not firm up). Place hand whipper in at high speed until the cream begins to turn from liquid to a firm whipped cream texture. Add a bit of sugar to taste to the sweetness you like. Go easy on, as the sugar in the apples is intense and so a more plain cream is preferable as a condiment. Serve and repeat the story above. Tell them it was you. They’ll believe it, especially since by dessert time, your guests should have had enough wine to smile at anything you tell them.Food52My new son Evan very obligingly took a 30 min nap that allowed me just enough to make this (then quickly scarf it down as he threatened to start waking up - oh well). This recipe fits the bill for my new life with a baby: quick to cook with minimal washing up and plenty of left overs for later. It's also extremely delicious, you could really use any combo of vegetables you fancy, but this combination of leeks, mushrooms and squash go perfectly with the creamy, melty dollops of ricotta. Perfect hot but also awesome chilled for a picnic.Food.comI got this recipe out of a magazine called Bay Life North that they give for free in Traverse City. I changed this recipe alittle to fit our tastes and turned out perfect. I used Shorts (which they make here) beer called Cabin Fever... The cheese sauce you will find in pasta sauce section, I used Cheesy Ragu double cheddar.Food52Middle Eastern food, and Egyptian food in particular, relies heavily on red meat. It's a sign of generosity to be served a meal with numerous meat dishes. Which is kinda funny, because the entire Middle East is bordered by beautiful, sparkling seas full of fresh seafood. My husband hails from Alexandria, Egypt. A port city thousands of years old, named after Alexander the Great. This jewel of the Mediterranean has a long, illustrious, and incredible history spanning many civilizations. What is Alexandria best known for today, you ask? SEAFOOD, is the answer you'd get in Egypt. Fresh caught seafood, prepared simply and with readily-available ingredients is what thousands of local Egyptians look forward to eating on summer vacations in Alexandria. Fish is prepared in endless combinations -- fried, butterflied and baked, grilled with a whole wheat crust and dunked in a vinegar/water/spice bath (yes, it's a thing). This recipe is my classic anchor for an Alexandrian feast fit to serve royalty, but modified for our fast-paced western lives. I can build an entire seafood extravaganza around it, by adding shrimp, lobster, a tagine of calamari in honor of my hubby's birthday... or serve it alone midweek. Spiced, cumin-laden and zesty fresh fillets, dipped in seasoned flour and fried until crunchy. It's like fish and chips -- but way more flavorful. In our home, we serve this with tahini sauce, Egyptian seafood rice (https://food52.com/recipes/83436-egyptian-seafood-rice), and a tomato-cucumber-onion salad. We never have leftovers. Bel hana wel shefa (Arabic: enjoy it with happiness and good health)!Food.comPlease refrain from commenting unless you have read the directions and full intent of the recipe and have a firm grasp of canine diabetes and insulin dependent dogs. COMMENT on COMMENTS: This mixture is ADDED to prescription dog food diet as stated in the directions. It is not meant to replace dog food. It was developed by our VETERINARIAN and NUTRITIONIST as an additive to the prescription food that is not specifically formulated for a diabetic. It makes NUMEROUS servings - it is not meant for a whole meal!!!!!! Your dog has been diagnosed with diabetes; you are scared, frustrated and overwhelmed. I can relate. If your faithful pet has been in the hospital with Ketoacidosis and has just returned home you may find yourself frantic as your pet refuses to eat. The refusal to eat is normal, they just don't feel good. If you cannot get your pet to eat please DO NOT administer insulin. Your pet needs to be enticed to eat, try feeding from your hand. The prescription food may be another problem. Pets usually hate it and it really is not the healthiest food. Follow the guidelines below (along with your vet) to come up with a meal and vitamin therapy plan to fit your dog’s new needs. The vitamins mentioned are particularly needed for diabetics, there are certainly more vitamins than listed in the food source. This meal plan was designed by a NUTRITIONIST and VETERINARIAN for a 90 pound DIABETIC dog, if your dog is smaller you will have to decrease the vitamins and food allotment by weight. Feel free to zmail me with any questions or for more information. This meal plan is designed for dogs RECEIVING INSULIN along with its meals TWICE a day. My dog’s insulin requirements drastically reduced and he is active, beautiful, happy and healthy! Please check blood regularly when switching as you pets insulin requirements may drop as well. Good Luck! You can do it! We are on year three!!! *********** UPDATE: Sadly, Droog went to the rainbow bridge this year. He lived with diabetes for the last four years of his life and left us 4 days before his 16th birthday. Droog was a Chocolate Lab whose smile could light up a room and had an amazing propensity to heal heartache. We miss him very much, but diabetes did not end his life, age did... and he lived a full and happy life and touched the hearts of many.YummlyFor all the gluten free foodies out there, black bean pasta is a true life savior. As you know from my social media, I am a big fan of bean pasta, from red lentil maccheroni, to chickpea fusilli and black bean spaghetti… And today’s post is all about showing you a quick tip on how to make the perfect sauce for a Black Bean Pasta Salad! In this fun video, I show you all the different kinds of artisanal bean pasta that I was able to find while walking around the streets of my city, Cremona!In the last few months in fact, grain free pasta has become a big trend in the Italian organic stores and lots of small, artisanal labs are now packaging their own handmade chickpea tagliatelle and black eyed pea bow ties. Click the link to check out my other delicious recipe for Red Lentil and Green Pea Pasta Tricolore.When you think about black beans, what is the first thing that comes to mind? To me it’s for sure guacamole! I immediately start dreaming about those warm black bean bowls loaded with avocado that I like to enjoy at the numerous Mexican food spots whenever I am in California. Why would black bean spaghetti be any different? This amazing kind of grain free pasta in fact is made with only dried black beans and water! Whenever I cook it, I am amazed by the great consistency of this grain free spaghetti! It’s incredibly al dente every time, just like we Italians like it! And right because it maintains its texture so well, it makes for the perfect ingredient to create an amazing Black Bean Pasta Salad! In fact, whether you want to eat this dish warm, right after you cooked it, or you want to enjoy it cold during a picnic outside, this recipe fits any occasions.This recipe is so easy and quick to make that I always keep it as a secret weapon whenever I only have a little time to fix a meal. I hope you guys liked my Black Bean Pasta Salad and that you enjoyed my video. What legume pasta would you like to try? Are there other kinds of grain free pasta that you would like to see? Leave a comment below and let me have your feedback! Ciao!! AmbraFood.comTigerduck set the ingredients nicely to Celebrate Chinese New Year beginning February 18 is called the Spring Festival! Year of the Pig! Chicken symbolizes happiness and prosperity--especially when served whole, serving it with an orange sauce because oranges represent wealth and good fortune they are China's most plentiful fruit. You can serve over rice or Longevity Noodles (which represent a long life an old superstition says that it's bad luck to cut them so leave them whole) to help absorb the sauce. This recipes integrates Asian (orange sauce), then a cooking Technique from Italy (an old method from Tuscany, what they call pollo al mattone), And a Tex-Mex (addition from the spicy smoky rub) a fusion to create this innovation of explosive new tastes and textures. Yes, bricks for the weight which will flatten the chicken resulting in a very crispy skin and a tender bird. Butterfly - Set the chicken on a board breast side down. With heavy kitchen scissors, cut along either side of the backbone, beginning at the tail end and cutting up. With one hand on each side of the chicken, open it forcefully, bending it back so the breastbone pulls away from the flesh on one side. With your hands, pull out the diamond-shaped purple bone in the center of the breast. If you don't have a pan large enough to hold the bird flat in 1 piece cut with the shears, along the center of the breast to halve the bird so to fit in 2 pans. ------
