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No Run In The Oven Cooking - Yahoo Recipe Search
Yummly## This one-pan baked salmon recipe is a dinnertime problem-solver Flavorful salmon is healthy, delicious and quick-cooking: Perfect for a weeknight meal that doesn’t compromise on taste or nutrition. This genius baked salmon dinner for two cooks all together on one baking sheet, complete with vegetable sides. It can easily become a dinner for four on two sheet pans if you double the quantities. Line the pan with aluminum foil or parchment paper for fast cleanup. The key technique here is to stagger cooking times - the longer-cooking potatoes go into the pan first, tossed in olive oil with a few grinds of black pepper. The more delicate asparagus and salmon are placed on the pan later. This salmon recipe also allows you to adjust cooking time to the thickness of your particular salmon fillets: Potatoes and asparagus, unlike the fish, are forgiving of a few extra minutes in the oven. This way, you can concentrate on getting perfectly cooked salmon that is flaky but not overcooked. The finishing touch is lemon juice squeezed at the table — lay a few lemon slices on top before baking if you want a yummy double lemon punch. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## How to buy salmon Buying salmon can feel like a high-risk proposition: It’s pretty pricey, so you want to get it right. Look for salmon that looks moist and doesn’t have brown spots or dried edges. Wild salmon will be redder in color than farmed. Wild versus farmed continues to be hotly debated: Wild salmon is higher in healthy omega-3 fatty acids, and generally leaner overall, so it’s arguably better for you. But it’s also usually more expensive. Generally speaking, any salmon is healthy food, so if the farmed option looks good at the store, there’s no need to skip it for nutritional reasons. Many stores will slice you fresh fillets from the fish on request - if that’s an option, it’s the best way to get moist fillets. Ask them to remove any bones for you, too. If your fillet comes with the bones in, you can remove them with tweezers: Just run your hands along the fish and pull out any bones you feel. ## Is salmon sustainable? This one goes in the “it’s complicated” category. There are many sustainable salmon sources, but not all are, so check the Monterey Bay Aquarium’s Seafood Watch fish-sustainability page for the exact salmon you're considering: http://www.seafoodwatch.org/seafood-recommendations/groups/salmon. If salmon is unavailable (or too expensive), keep in mind that both arctic char and steelhead are alternatives that cook and taste like similar. They can be swapped into this salmon recipe ounce for ounce; the same is true for any similar recipe. ## Is salmon healthy? Yes, salmon is healthy: it’s high in protein, as well as full of heart-healthy omega-3 fatty acids and bone-protecting selenium. LIke almost any fish, mercury contamination is a concern - but if you just don’t eat salmon every day, you’re in the clear. Pregnant or nursing women should look into this more carefully; ask your doctor about what fish to avoid, if any. Salmon is also gluten-free, paleo, and low-carb. ## What does salmon look like when it’s cooked? Cooking time depends on fillet thickness. The fish’s flesh will change from translucent red/pink and noticeably “raw-looking” to opaque pink and flaky in texture when cooked. You want to pull it out of the oven when the center is still red but the rest has cooked to lighter pink. It will keep cooking with residual heat, and since fish cooks quickly, and dries out when overcooked, it’s easy to overdo it. Be sure to preheat oven fully before you place salmon in; that will help you time more accurately. ## Variations Teriyaki glazed salmon is a classic, but you can also create your own new recipes by adding a few cloves garlic, fresh parsley, Dijon or ginger to the mix. A simple treatment of extra-virgin olive oil, kosher salt and black pepper is also delicious.Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food.comReal, "down home" biscuits and gravy was originally "poor folks' breakfast," but it was so good and became so popular that no self-respecting Southern home today is complete without a good biscuit and gravy recipe. The gravy is still referred to by many as "sawmill gravy," because gravy and biscuits was a quick, cheap, and filling breakfast that was served in the logging and sawmill camps throughout the South. Real "down home" Southern biscuits and gravy became so popular and such a staple in Southern breakfast diets because it is nutritious, simple, easy, and inexpensive to make. The ingredients are simple and can be found in any kitchen. Sausage gravy, egg gravy, and all the variations begin with the basic "Sawmill" or "Milk" gravy recipe. The recipe given here is the basic sawmill gravy recipe that is still used by most Southerners. It is the recipe that my family has used for several generations. As for the biscuits, there are lots of complicated recipes for biscuits "out there", but the real, honest-to-goodness biscuits that are served up in most Southern homes are simple and easy to make. The baking time is the most time consuming part of making good biscuits. The biscuit recipe I give here has also been used by my family for several generations. When made as directed, the results will be light, fluffy, melt-in-your-mouth biscuits that are delicious with the basic gravy recipe that I also give here, as well as with one's favorite jam, jelly, marmalade, molasses, or honey--or just split open with a little butter melted inside. To make sausage gravy or other variations, cook up the sausage first and use the fat from it to make the rue for the gravy. Break up the sausage into small pieces and set within easy reach before starting the gravy When the gravy has thickened, stir in the sausage or other ingredients that you may have in mind. Adding other ingredients is the last step in making variations of the basic "sawmill" or milk gravy recipe. In the biscuit recipe, Martha White self-rising flour is preferred. It is finer ground flour than almost any other flour on the market, has superb leavening, and yields lighter biscuits. If plain flour is used, add 1-1/4 tsp of double-acting baking powder and 1/4 tsp of salt per cup of flour. These pertain to all-purpose flour only and should be omitted when using self-rising flour. Also, the rule of thumb for eggs is to use 1 egg for every 2 cups of flour. When making biscuits and gravy, one thing should be remembered: Make the biscuits first, and make the gravy while the biscuits are baking. Preheat oven to 350 degrees F. Baking time for biscuits is 20-30 minutes, depending on your oven. Some ovens run a little hot or cool, so baking time may vary slightly.Food52Do you love dark chocolate, or do you love milk chocolate? Some tilt to either side while some remain in the middle and some others prefer to combine dark chocolate with milk. There is no plausible reason for this. It’s just an innate thing that can’t be explained. Right from the time when a lot of us were kids, we’ve always had our own chocolate preferences. Regardless of what you prefer, there is no way you won’t like these dark chocolate brownies. Cocoa powder is added to the baking chocolate, and a saucepan is used instead of a mixer. Then chocolate chips are added. All these add up to a wondrous chocolate mixture. Different shades of chocolate in one place! What a glorious mix! And you bet, they taste as great as they look. Various scientific studies have proven that eating chocolate every day is good for the body. For your daily dose of chocolate, you need nothing more than these awesome dark chocolate brownies. Recipe Add 5 ounces of unsweetened chocolate and butter to a medium saucepan. Any type of unsweetened chocolate will do. You can use expensive brands or the inexpensive ones you will find around. Heat the mixture and stir it every half-a-minute. Do this until the mixture is all melted and smooth. Now, sprinkle some cocoa powder into the mixture in the saucepan. Stir until the mixture in the saucepan is smooth. Remove it from the fire and let the mixture cool for about five minutes. Add two cups of sugar and stir the mixture until the sugar melts in. Add a tablespoon of heavenly vanilla to the saucepan. The mixture should be getting cooler with the addition of the vanilla and the sugar. Add three eggs, breaking them in one at a time and stirring the mixture as you add each egg. Add a sprinkle of flour to the mixture. Then stir the flour into the mixture until it is halfway blended. To round things up, add semi-sweet chocolate chips. These dark chocolate chips will highlight the chocolate flavour of the dark chocolate brownies. Stir everything together until the mixture is halfway blended. Grease and flour a cooking pan with baking spray. You can use a 9 x 13-inch cooking pan or an 8 x 8-inch cooking pan for this. A 9 x 13-inch pan will give you a thinner brownie, but you will get a more even baking if you use it. A square cooking pan will give you thicker dark chocolate brownies. Thicker brownies could take a lot of time for the center of the brownie to get baked. No matter the size or type of pan you decide to use, the important thing is to watch over the brownie while it is baking. Smoothen the top and bake them at 350 degrees for about 40 to 45 minutes if you are using a square pan. If you are using a rectangular pan, you can bake them for less than that. Use a toothpick to check the brownies. If the toothpick is gooey or messy, you should return it to the oven for about five to ten more minutes. Be careful so the edges don’t get burnt. Now you need to let the dark chocolate brownies cool. Brownies always taste great when they are warm, but they taste better if you let them cool before eating them. After they cool, you can take them out of the pan. You may need to run a knife along the edges of the pan before they come out of the pan. You can sprinkle powdered sugar on them if you wish. Now you can happily munch away! I found them very filling and tasty!Food52Apple butter is, essentially, a concentrated, spreadable version of applesauce. There are a variety of ways to go from whole fruit to butter (i.e., stovetop, crockpot, etc.), and I think many people have an opinion on which way is best. My method is a bit unconventional in that it yields a batch of apple butter in a matter of hours, rather than taking all day to create. The secret: roasting. And uncored apples. The cores (as well as the peels) contain a good deal of pectin, which helps firm up the sauce and give it a more butter-like consistency. And roasting allows for complex caramelized flavors to develop, and also removes a bit more water. Once the cooked fruit has been run through a food mill, I often find it requires very little (and sometimes no) stovetop time to be cooked down into butter. (If you don’t have a food mill, you can run the mixture through a sieve, but it will be a tedious process due to the thickness of the mixture. To make this easier, I would suggest coring the apples before you roast them, and perhaps covering the pan while it's in the oven to retain some of the moisture. You should wind up with something that has a more sauce-like consistency, and will therefore run through the sieve with less difficulty.) When deciding on apples, many people prefer a mix of sweet (Fuji, McIntosh, Jonagold) and tart (Braeburn, Granny Smith, Liberty). I love tart apples, so I usually wind up using mostly tart with maybe one or two sweet ones thrown in, and then using cider in place of water to up the sweetness. If you use a mix of sweet and tart, swap out some of the cider for water. Overall, the sugar and spices in the recipe should be treated as guidelines rather than gospel. Feel free to add more or less to suit your own tastes.Food and WineI am impatient. This not-so-great quality of mine rears up when I have to wait for someone to show up to a meeting, when I agonize over how long it takes my children to exit the car when we're out running errands, and when I have to wait for truly awesome summer tomatoes to finally show up at the farmers market. Sure, there are so-called early varieties that pop up in May, but they never scratch the itch. They're just not juicy, tangy, or sweet enough. So as I impatiently wait for peak-season 'maters, I'll force things along to get my fix. In this warm pasta salad, I coax out summery flavor from cherry tomatoes, which are reliably sweet year-round. I salt them to draw out some juices, add red wine vinegar for more tang, and let them hang out in a bath of olive oil, shallots, and garlic. After about 20 minutes, a little pool of delicious tomato juices covers the bottom of the bowl. I use this liquid, plus a little pasta water, to finish and coat just-cooked casarecce pasta. (I love that shape, but you could use any short shape you like; I've also made this with trofie, rigatoni, and cavatappi.) And that's when all the fun puttanesca ingredients come into play. Anchovies are a necessity, giving the pasta a savory depth that you'd miss if you skipped them. (So please don't!) I go for Castelvetrano olives and add a generous handful; I love their buttery flavor, meaty texture, and lovely green color. A couple tablespoons of petite capers pull their weight, lending an unmistakable briny goodness. Fresh oregano, earthy and savory, and basil, bright and slightly sweet, round out the flavors.The finishing touch comes in the form of crunchy, salty pork. Prosciutto is crisped in the microwave (a quick hack that works surprisingly well) and crumbled over the pasta. No worries if you don't have a microwave: You can crisp the prosciutto in the oven (on a parchment-lined pan at 350°F for about 15 minutes). The finished dish is fresh, super-flavorful, good warm or at room temperature (with a glass of rosé), and perfect for a deck or patio dinner.Jul 14, 2016 · By no bake I mean no oven. Some of these recipes are grilled, some are slow cooked, some are cooked on the stove top, and a few are salads and sandwiches. All of them are delicious family favorites.
Aug 8, 2022 · Sometimes, in the sweltering heat of summer, the absolute last thing you want to do is crank up the oven. For those days, we have the one-pot, skillet, Instant Pot, slow cooker, and completely no-cook dinner ideas for you. These ovenless recipes are sure to help you beat the heat.
3 days ago · 1. Avocado Summer Rolls. Source: Love & Lemons. Summer rolls are a no-brainer for dinners this season. I mean, just look at the name. This recipe uses fresh herbs, peaches, and watermelon radish for a burst of summer flavors. It’s quick, easy to make, and perfect for a great lunch or dinner on hot days. 2.
Hate heating your kitchen to make meals when it's hot outside? Check out these great no oven dinner ideas perfect for summer!
May 7, 2024 · Our round-up of our best no-cook recipes includes the usual suspects like picnic sandwiches and Caesar salads — plus some other favorites like pesto and prosciutto zucchini linguine and homemade gazpacho.
- Michelle No
- Buzzfeed Contributor
Too hot out to use the oven? Or maybe your oven is broken? Check out this massive list of easy no oven recipes and dinner ideas!
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Jul 26, 2022 · A roundup of quick and easy recipes that don't involve any cooking but are satisfying, like hearty salads, grain bowls, and more. These recipes teach the art of assembling a meal without, you know, actually cooking.
