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The Last Meal - Yahoo Recipe Search
EatingWellThis is the easiest—and the last—avocado toast recipe you'll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.Food52One day when my beloved mom was with me for a visit, the market had beautiful dry scallops, locally cured applewood bacon, and perfectly fresh honey crisp apples. My mom adored scallops and needed a mother-daughter get-together to give her an excuse to eat just a little bacon. She died 18 months ago of ALS (Lou Gehrig's or motor neurone disease). This was the last meal that I made for her before she lost the ability to chew - at which point I started making pureed soups and custards. You get sweet from the scallops, apples and onion, salty from the bacon, sour from lemon and bitter/pepper from the greens, which makes for quite the taste rainbow. I've never actually measured anything when making this recipe so if you try it and think quantities need adjusting please let me know! It's easy enough for a weeknight dinner but fancy enough for a dinner party, and it has the added bonus of only using one pan.YummlyKristy’s Snickersnaps (or Gingerdoodles) + Last Day For The Vitamix Giveaway! With Flax Seed Meal, Oat Flour, Brown Rice Flour, Almond Flour, Arrowroot Powder, Baking Soda, Cream Of Tartar, Salt, Canela, Xanthum Gum, Coconut Oil, Agave Syrup, Coconut Sugar, Vanilla Extract, Flax Seed Meal, Oat FlourCookingLightAvocado toast is pretty divisive: You either can’t get enough of it, or you’re totally sick of hearing about it. With a plethora of avocado toast recipes out there—some simple, others more complex—it’s easy to wonder if we’ve reached peak avocado. But before you write off this open-faced Instagrammable marvel, let’s remember why we love avocado toast in the first place. Mashed avocado spread over crusty whole-wheat bread, finished with olive oil, red pepper flakes, and flaky sea salt—does it get much better than that? It’s full of healthy, unsaturated fats, packed with fiber, and it’s an effortless breakfast or snack. So forget fancy-pants versions topped with lobster, truffles, and gold flakes—or spinoffs like avocado art, avocado roses, and avocado toast chocolate bars. You need a perfect avocado toast recipe that’s 100% no-nonsense. Look no further. This is the easiest—and the last—avocado toast recipe you’ll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad, or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.Food.comA great-tasting, easy recipe that I found in Martha Stewart's Real Simple magazine. The leftovers are good to reheat for lunch the next day, too. For those more careful eaters, use light cheese and turkey pepperoni. Unless you are a grease-fiend, the end result will taste just as good. Omit the pepperoni for a vegetarian meal.Food52I've always loved to listen to Ina Garten cook. If you close your eyes and just listen to her talk through the recipes, it feels like one of those perfect Saturday mornings, when you have the whole weekend ahead of you, and you're sitting with your steaming cup of coffee with nothing to do but ponder all the possibilities. She never rushes about the kitchen. There's no deadline hanging over the boiling pot, no hand of the clock counting down to the plating. She strikes me as down to earth, despite her obviously comfortable lifestyle. She enjoys cooking for family, particularly baking for her husband, and is thoughtful toward friends. Ms. Garten never spouts off expensive brands and she's not above short cuts. No time to make chicken stock from scratch? Just a good can of store bought stock will do. May be her easy style in the kitchen is due to her previous career as a nuclear policy analyst for the White House. I imagine an experience like that will teach you to stay cool in most circumstances. I heard and watched Ms. Garten make green lentils and salmon many years ago on her Food Network show. I wasn't cooking much back then, but just beginning a dalliance with food porn. When my husband Tim (then boyfriend) came back for leave from Iraq, I suddenly wanted to make him something ... a meal! I was visiting his parents' house, and I asked his mother if it would be okay if I cooked lunch for the family in her spotless kitchen. Bold move. But then, all I could think to make was Ina Garten's salmon and green lentils. To my surprise, my mother-in-law invited Tim's grandmother, Nan, who was all about microwave meals and chocolate. At one point while I was in the thick of it preparing the meal, all burners going, salmon skin popping in the olive oil, Tim ducked into the kitchen just to yell, "The pressure is on!" I kept my cool, I think. Everyone enjoyed the meal and Nan exclaimed after having seconds, "Did you ever think I'd be eating lentils!!??" I've loved making this meal ever since. If I make it on weeknights, I do so when I have more than 30 minutes to get dinner on the table. After all, the pleasure of cooking this meal is being able to channel Ina Garten's lightness of being, and not be my usual harried self. And every time I've prepared this dish since that first time, Tim reflects over his plate before taking a bite and says, "This reminds me of a meal, I once had..." Nan, died last December. She was 94.Food and WineIt seems like all summer long our guest room has a revolving door for visiting friends, family, and wine-industry folks, often people we’ve met on the road when I join my partner, Tom Monroe, on sales trips for his winery, Division Winemaking Company. Planning the menu for casual suppers with these guests—when we’ll be sharing our table with those who, like us, appreciate the pleasure of a meal that lasts late into the evening—is a favorite practice of mine. I love it when the wine, and ensuing conversation, never stops flowing.In my earlier years of entertaining, I used to go big, cooking such elaborate feasts that I was hardly able to enjoy the time with friends. (It’s a common mistake for young cooks looking to impress.) It took more than a few of these over-the-top performances to realize what’s truly impressive is a one-pan showstopper that can mostly be prepped ahead and is perfectly comfortable hanging out on its own as you hang out with arriving guests, cocktail in hand.A rack of pork loin is one such dish. It’s a relatively affordable piece of meat that’s festive in appearance. And it’s as delicious at room temperature in the summertime as it is hot from the oven. I always brine pork loin to keep the lean cut juicy, and it’s fun to infuse with unexpected flavor. Lapsang souchong is a Chinese black tea that is smoked over pinewood. When steeped into this wet brine, it imparts a subtle, smoky flavor reminiscent of a campfire without having to actually smoke the meat.The wines on the table all made sense with pork and fruit and summertime patio parties, in theory—a bottle of Tom’s Oregon Pinot noir, cru Beaujolais, and a few rosés on the richer side. As we stabbed bites of the smoky pork smeared with sticky plums and meltingly tender fennel and swished around small pours of each wine, we noted that, surprisingly, none of them were giving that holy pairing we were expecting.Tom and one of our guests left the table and scurried to the basement to rummage through haphazardly stacked wine boxes next to the washing machine, aka our wine cellar. They emerged in eager anticipation to pop yet another cork: a 2006 Petterino Gattinara, Nebbiolo from an underappreciated area of Piedmont where the grape grows at the base of the Alps in a region known as Alto Piemonte. It was at once floral and earthy, luscious and tart, with tannins just mellow enough and the allusion of sweet cherries and dried plums. It was just what we needed—the perfect wine to keep the conversation and good times flowing late into the evening.Food52Growing up this was the meal that I always requested—birthdays, Christmas, last day of school. Then, as a 19 year old, I longed to be welcomed home from college with the grilled fired up and lots of small bowls of topping in the kitchen to greet me. Now, as a married adult, it's the meal I entertain with which always gets compliments and the leftovers aren't so bad either!Food52Two nights ago I went to my brother’s house to teach my brother and his wife how to make summer rolls. I also made a roasted vegetable and chickpea salad for extra sustenence. This is the meal I made for myself last night using the leftover aforementioned salad. I remember the first time I ever had a pomegranate. I was over my neighbor Lisa’s house (my bff back then) and her mom had brought home pomegranates from the supermarket. She called them “Chinese Apples”. We cut them and found garnet like nuggets within white pithyness. Needless to say, we made quite a mess of extracting the seeds and dyed our clothes in the process (pomegranates were used a a natural fabric dye back in the day). Nutritionally, pomegranates are powerhouses. They contains vitamin C, antioxidents, and fiber. I am always looking for ways to use up ingredients in my fridge or cabinets with minimal shopping. I am also loving my newfound mostly vegan ways but have mentioned before that I occasionally get cravings for (and indulge in) red meat and seafood. Perhaps I should have called my blog The Faux Vegan or The Poser Vegan. Last night my body was wanting some salmon. Being a born and bred South Shore of Long Island girl, I have had a lifelong relationship with seafood. My parents took us fishing (Dad cleaned it and Mom cooked it), I ate clams on the half shell before nursery school (before nursery school age, not before school), was a skilled lobster cracker before the age of 8, and I thought that everyone at lox/baked salmon on their bagels in the morning. I just really like seafood. Anyway, I had some wild caught Alaskan salmon along with some sundried tomatoes, grape tomatoes, basil, kalamata olives, and a pomegranate. I think pomegranate seeds look like ruby teeth. I combined all of these ingredients into a lovely pasta bowl that I will be making again.
