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Showing posts from April 8, 2017

Beef Rendang

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Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement. Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like? Servings: 4 to 6 Time in the Kitchen: 2 hours (45 minutes prep time) Ingredients 3 Thai or other hot chile peppers, chopped 4 shallots, roughly chopped 4 garlic cloves, roughly chopped 1 2-inch piece ginger, peeled and thinly sliced (5 cm) 1 2-inch piece fresh galang

Trend Alert: Riced Vegetables

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Remember when “rice” was a just a noun? Nowadays it’s become a verb and an adjective to describe one of the hottest veggie trends around. These tiny chopped pieces of vegetables have found their ways into all kinds of recipes, and can offer a hefty dose of nutrients.   Riced revolution What started out as a new-fangled way to use cauliflower has evolved into so much more. Cauliflower “rice” came on the scene as a popular grain free alternative to rice. Riced cauliflower can be used as a standalone side dish or as the star ingredient in traditional recipes like fried rice and baked casseroles. Using a vegetable-based option in place of grains lowers the calories and carbohydrate counts but this swap isn’t completely a nutrition win. If you compare one cup of cooked rice to the same portion of cooked cauliflower, rice contains more fiber, protein and magnesium but less vitamins K and C. As with many food trends, the “riced” craze has continued to advance. Instead of just cauliflower

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

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For the next two weeks, I’m focusing mainly on clean eating sheet pan dinners. These dinners are so simple and quick to prep for the freezer, it’s almost silly. I love the flavor of this one especially. Cumin and sweet potatoes just go together. Don’t you think? All you have to do is purchase the ingredients from the freezer section at your local store. Come home, dump them all into a zipper top freezer bag along with some spices, and voila! Just 5 minutes to prep a meal that can sit in your freezer for up to 4 months! Then, when you’re ready for an easy dinner, just toss a little oil into the bag and empty the whole thing out onto a sheet pan. Bake for approximately 1 hour and you’ve got a delicious dinner with very easy clean up and minimal dishes! Now that’s my kind of dinner! RECIPE NOTE:  If you can’t find packages of vegetables in the same size that I used, just get the closest you can find. A little more or less won’t make a difference in cooking. You can also add more