Heirloom recipes are worth keeping, making and passing down - Bennington Banner |
- Heirloom recipes are worth keeping, making and passing down - Bennington Banner
- Katie Lee Biegel makes 2 easy vegetarian pasta recipes - TODAY
- How To Make Money Sharing Your Favorite Recipes - GOBankingRates
- RECIPES: Beach buffet - Northwest Arkansas Democrat-Gazette
|
Heirloom recipes are worth keeping, making and passing down - Bennington Banner Posted: 22 Mar 2021 02:00 PM PDT As friends and relatives look to downsize, the reported trend these days is that millennials don't want the family treasures that have been passed down for generations. That's trouble for us, as we have three different sets of china, three different sets of silver, plus lots of other random items from our parents and grandparents, and someday we will have to figure out what to do with it all. As much as we may wish our children will someday want these treasures, there are many more that have already been lost; the treasured heirloom recipes which we remember fondly from family dinners and special holiday meals. So often these recipes were not written down, or were scribbled on random pieces of paper that yellowed, crumbled and were lost. I am fortunate enough to have some of these, and even some that were written on a scrap of paper or the back of an envelope. Now, to be fair, there are some recipes in my mother's old recipe box that I will never try, like the lime gelatin mold with cabbage. Others make me chuckle, like the one for brisket, where the first instruction says, "Get brisket." But there are so many that my children adore, which I am sure will be passed on to their children and grandchildren. Here I offer a few favorites from my family. The story behind the first one is that my mother took the basic recipe for the meatloaf she had always enjoyed as a child and decided to form it into a spiral with Swiss cheese. She was inspired to enter a recipe contest sponsored by a Swiss cheese trade group, and won a Swiss watch for her creation! While other families serve green bean casserole at Thanksgiving, for our traditional green vegetable we make these peas from my grandmother, called Nena by us cousins. My Aunt Jane, in the days when women were expected to be housewives, ran a catering business out of her home. I cannot imagine how many batches of these mint brownies she made, offered at every event she catered and beloved by all of us cousins, and now by all our children. I am happy to share these family treasures, but, more importantly, I hope to inspire you to document family favorites. While you may treasure a favorite platter or a special piece of artwork, family recipes are heirlooms worth preserving for the memories and the history they carry.  This spiral meatloaf stuffed with Swiss cheese once won a recipe contest. MOM'S PRIZE-WINNING MEATLOAFServes 8 to 10 (and leftovers are good!) Note: For an easier version on a busy day, this can be made without the cheese by simply making a free form loaf shape. INGREDIENTS:2 pound ground sirloin or meatloaf mix 2 eggs, lightly beaten 1 tablespoon Dijon mustard 1/2 cup seasoned bread crumbs (I like the kind that includes some Parmesan) 4 1/2 to 5 ounces Swiss cheese, sliced thin (pre-sliced is fine) 1 can Campbell's condensed tomato soup 1 cup water 1 tablespoon Worcestershire sauce 1/2 to 1 teaspoon Tabasco or other hot sauce (optional) DIRECTIONS:Preheat the oven to 350 F. In a large bowl, combine the meat, eggs, mustard and bread crumbs, and gently mix well. Spread the meat mixture into a rectangle about 1/2-inch thick. (It can be helpful to do this on a piece of foil.) Lay the cheese slices over the meat, leaving about an inch border. Starting on a long side, carefully roll up the meat so that the cheese becomes a spiral inside. Press the ends and the seam closed, and if any cheese is showing, just press the meat to cover. Place the meatloaf in a glass baking dish, seam side down. Pour tomato soup into a medium bowl. Add water, Worcestershire sauce, and Tabasco (if using) and whisk to combine. Pour over the meatloaf, allowing the sauce to run off into the baking dish. If you really like more sauce, double these amounts. Cover with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes. Allow to cool a few minutes before slicing. Some of the cheese may ooze out, but it can be ladled over slices of meatloaf and whatever you serve with it, such as rice, mashed potatoes, or noodles. For leftovers, allow to cool, cover with foil, and keep in the refrigerator. There may be a layer of fat solidified in the morning, which can be taken off and discarded. This recipe reheats well in the microwave, and you can even freeze portions for another time. I also like thin slices after it cools in meatloaf sandwiches.  This pea-heavy side dish was always at the family's Thanksgiving table. NENA'S PEAS WITH MUSHROOMS AND WATER CHESTNUTSServes 4, can be doubled INGREDIENTS:1 tablespoon unsalted butter, or olive oil for a vegan version 8 ounces sliced mushrooms, white or baby bella 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 1 pound frozen peas One 8-ounce can sliced water chestnuts, drained 1 tablespoon cornstarch 3/4 cup chicken or vegetable broth DIRECTIONS:Melt the butter in a sauté pan over medium-high heat. Add the mushrooms, sprinkle with salt and pepper, and sauté, stirring frequently. At first, the mushrooms will absorb the butter and it might seem like you need more, but resist the urge to add more butter. They will eventually give up their moisture, and it will seem like they are too wet. Eventually the liquid will cook away and they will get brown and crispy on the edges. Add the peas and continue to sauté, stirring frequently until the peas are warmed through, then add the water chestnuts. Make a slurry by mixing the cornstarch and broth. Add the slurry to the pan and cook until the liquid warms through and makes a gravy-like consistency.  These fudgy, minty brownies were a hit at family parties and with catering clients alike. AUNT JANE'S MINT BROWNIESMakes one standard square pan INGREDIENTS:Brownie Layer: 1/2 cup (1 stick) unsalted butter 2 ounces unsweetened chocolate 1 cup sugar 2 eggs 1/2 cup all-purpose flour 1/2 cup chopped walnuts Mint Layer: 1 cup confectioners' sugar, sifted 2 tablespoons unsalted butter, softened 1 tablespoon heavy cream or half-and-half 1/2 teaspoon peppermint extract Chocolate Glaze: 2 ounces unsweetened chocolate 2 tablespoons unsalted butter DIRECTIONS:Make the brownie layer. Preheat oven to 350 F. Grease an 8-by-8 or 9-by-9 brownie pan and line the bottom with parchment, allowing the extra to drape over two sides. Melt together the stick of butter and 2 ounces of unsweetened chocolate in a double-boiler or the microwave. In a separate bowl, cream the sugar and eggs together with an electric hand-held mixer or stand mixer. Add the butter and chocolate mixture and stir to combine fully. Fold in the flour and nuts by hand. Spread the brownie batter evenly in the prepared pan and bake for 30 to 35 minutes until firm in the center. Allow to cool on a rack. For the mint layer, cream together the confectioners' sugar, 2 tablespoons butter, cream, and peppermint extract together with an electric hand-held mixer, in a stand mixer or by hand with the back of a wooden spoon, taking care to mix gently so the confectioners' sugar doesn't puff up all over the counter. Spread evenly over the cooled brownie layer (an offset knife helps here if you have one) and refrigerate. Remove the brownies from the refrigerator and bring to room temperature. For the chocolate glaze, melt together 2 ounces of unsweetened chocolate and 2 tablespoons butter. Pour over mint layer and tilt the pan to make an even layer of chocolate over the top. Refrigerate until cold. Gently cut through the layer with a thin knife. If necessary, run warm water over the knife then dry to create clean cuts.  |
|
Katie Lee Biegel makes 2 easy vegetarian pasta recipes - TODAY Posted: 23 Mar 2021 06:25 AM PDT Food Network star and cookbook author Katie Lee Biegel is joining TODAY to share a few of her favorite easy pasta recipes. She shows us how to make rigatoni with creamy spinach and artichoke sauce and a vegetarian version of pasta Bolognese with meaty mushrooms. Katie Lee's Creamy Spinach and Artichoke PastaI am a big fan of spinach artichoke dip. This dish is basically the same recipe as the classic dip but with pasta. What could be better?! Katie Lee's Mushroom Bolognese with RigatoniI love a hearty Bolognese sauce and the mushrooms give the same feeling but are much lighter. This is great as leftovers! If you like those perfect pasta recipes, you should also try these: Katie Lee's Penne with Eggplant, Tomato and MozzarellaLemon Pasta |
|
How To Make Money Sharing Your Favorite Recipes - GOBankingRates Posted: 23 Mar 2021 04:26 PM PDT  golubovy / Getty Images/iStockphoto If you love to cook and/or bake just for fun, it could be time to consider growing that hobby into a gig. With a little time and effort, you can actually make decent money. Read: How a Mother Made Millions From a Family Recipe Consider Anne Clark, food blogger at My Kitchen Serenity, who made $30,000 off her blog in 2020 and expects to double that in 2021. Clark is delighting in not only a generous side of income but an outpouring of gratitude from readers who value her contributions in the cooking space. "The nice comments and emails I receive from readers telling me how much their family enjoyed my recipe really touches my heart," Clark said. "To think that I get to create a recipe and share it with another family is so very rewarding. The fact that I am able to play a small role in a family's nice meal together is an amazing feeling. What other platform could possibly [provide] me with these kinds of opportunities?" See: 22 Side Gigs That Can Make You Richer Than a Full-Time Job Ready to get started firing up your own platform to generate income (and praise) from your recipes? Here's a look at seven ways to do that. Way No. 1: Harness the Power of Instagram To Land a Brand DealThink you need a huge audience to channel the powers of social media to promote your recipes? Not so, said Caroline Hoffman, founder of the food blog Thyme With Caroline. Find Out: What These 20 Food Network Stars Did Before They Were Famous "There is also a lot of opportunity on Instagram," Hoffman said. "Many people think that you need to have thousands of followers to land a brand deal, but that is simply not true. A lot of smaller recipe designers and food photographers have pitched themselves to food brands and have earned hundreds by developing recipes with their product and other collateral that the brand can then use on their own social pages." Way No. 2: Link To Affiliate Sites/ProductsIf you're going to get your recipes out into the world quickly, you'll want to tie in brands and products that consumers already know and use in the kitchen. More: 30 Celebrities Making Serious Dough in the Food Industry "In my blog posts and recipes, I share affiliate links to kitchen items and products that I love and use on a regular basis," said Emily Ackerman, Lebanese-American food blogger and founder of A Pinch of Adventure. "Affiliate marketing is a substantial part of many blogs, and when done correctly, can bring in a relatively passive form of income. Another way to make money from sharing recipes is by getting published in larger media outlets that pay for niche articles and recipes. This requires a little more effort and expertise, to be able to pitch an article or recipe and get it accepted." Way No. 3: Get Into the Meal Subscription SpaceFilling a need in the meal delivery space is a great way to tap into a profit using recipes, said Jason Lloyd, former chef and founder of LessMeat, a plant-based meal subscription box in the U.K. Read: 11 Pricey Restaurant Meals You Can Make at Home for Less "I was really struggling to find the time to plan meals, and used to spend a few hours each weekend just planning the next week's meals," Lloyd said. "I had a genuine problem, and I am a Michelin-star trained chef. If I found this a challenge, I was sure that other people who didn't have the professional cooking background that I have would also find this a problem." Just a few months into launching LessMeat, Lloyd has amassed 1,500 subscribers and growing at a rate of roughly 5% a week. See: 12 Most Expensive Meals in the World "So it just goes to show that following your gut instinct and making something you would actually buy yourself is super important when thinking about profitable cooking ventures," Lloyd said. Way No. 4: Sell Your Recipes to MagazinesIf you prefer a more hands-off approach, you should consider submitting your recipes to publications that regularly run food-related content. "Recipe writers can earn up to $100 for a 1,500-word recipe in magazines like Healthy Living," said Luna Regina, founder of Healthy Kitchen 101. "Even though your recipe must be reviewed before it can be published, it is still a substantial sum of money, especially for a recipe that you wrote in a short amount of time; however, some magazines may not pay you in cash but rather in exposure, which is almost as good as money if you're not struggling to make ends meet and want to get your name out there." Find Out: Cooking Competition Shows With the Biggest Payouts Way No. 5: Start a YouTube ChannelLaunching a YouTube channel that is dedicated to cooking videos is a fantastic way to get your recipes in front of potentially millions of viewers, build your own brand and even rake in some dough. "There are numerous free resources available to assist you in starting a food YouTube channel," Regina said. "Food YouTubers make hundreds of dollars by sharing their cooking videos with millions of people around the world. To attract viewers, aim to create food that is simple to prepare, unique and delicious. It's also critical that you understand how to promote your content." More: Successful People Who've Worked at Popular Restaurant Chains Way No. 6: Publish a Cookbook on KindleAnother way to garner an audience and turn a profit is to get into the game of book publishing. Thanks to the boom in self-publishing, you don't need a traditional publishing house to wedge into the book space. "Using Kindle to publish your book eliminates the need to hire a publisher and spend a lot of money on marketing," Regina said. "You only need a good cookbook title, a niche and a proofreader to double-check your work to get started. It takes about 12 hours for Kindle to publish your work, after which you can share the link with your friends, family and colleagues. On Kindle, cookbooks usually sell between $16 and $18 per book." Read: These 16 New Food Companies Are Changing the Way We Eat Way No. 7: Blogging (Tied In With Advertising)We've touched on blogging in this piece, but it deserves its own deep dive. Perhaps the most elementary way to make money (or at least start to make money) from your cooking know-how is to launch your own recipe-focused blog. Numerous foodies and recipe mavens report success in blogging about their recipes. Regina, for instance, has found food blogging to be a legitimate way to earn money. But bear in mind that food blogging, as Nikki Wills, owner, editor and full-time blogger at Tikkido emphasizes, is best for people in this game for the long haul. It also requires patience and the understanding that you likely won't financially prosper overnight. See: What's In Store for the Restaurant Industry in 2021? "Blogging is not a get-rich-quick scheme," Wills said. "Sure, there are a few bloggers who put in the work and got very lucky and make six figures a month. But most professional bloggers put in long hours, have been working steadily for years and make a decent living (think teacher's salary)." Part of what makes efficient blogging so tricky is that it requires a diverse skill set. "The job requires me to be an artist (photographer, writer, graphic designer), IT professional (web design, trouble-shooting), SEO expert (still working on that one) and business strategist (audience building, social media marketing and management, sales funnels)," Wills said. "I absolutely love the challenges of this job, but it's not for everyone. Most bloggers start with enthusiasm and big dreams, and then just… stop when the first year (or two, or five) doesn't manifest big returns. This is a long game, if you want to make a living at it." Find Out: Here's How Much Restaurants Mark Up Your Food You'll also need to get familiar with the at-times overwhelming (and potentially costly) advertising space. "For absolute starters, anyone with a self-hosted website is able to register it with Google Adsense, which can automatically put a few ads on your pages," Hoffman said. "While you won't make much (it's mere cents per view), it can start to add up as you build your brand awareness, your daily traffic and social presence. Once you reach around 50,000 sessions a day, recipe makers are then able to apply to ad management businesses, such as Mediavine, which will pay the user a much higher rate than Adsense." More: How To Budget For Groceries and Spend Less on Food in 2021 Wills makes a good point that like most endeavors, blogging about recipes is unlikely to lead to raking in mad money overnight. If you want to earn solid income, you have to put in a lot of time and be truly dedicated to honing and acquiring skills you might not already possess. A dash — or a heaping spoonful — of luck won't hurt, either. More From GOBankingRates Last updated: March 23, 2021  |
|
RECIPES: Beach buffet - Northwest Arkansas Democrat-Gazette Posted: 24 Mar 2021 12:25 AM PDT Spring break is upon us, but a year into the covid-19 pandemic, we know that it will not — should not — look like it has in years past. But we need bright spots and sunshine now more than ever. So this spring, we'll travel by way of our imaginations — and taste buds. Let's picture spring breaks of warm weather, beach and sand that are peppered with memories of delicious meals: The Florida Keys, Laguna Beach, Playa del Carmen, Lima. Let's channel those seafood meals, ceviches on the beach, tropical fruit cocktails and roadside treats. One of the best parts of vacation, beyond relaxing, sightseeing and swimming, is eating outdoors, on a porch, sea breeze blowing through your hair. While you may not get that salty ocean air in your kitchen, you can still re-create those beachy vibes at home with a seafood shack classic, the spicy fish sandwich. To cook this at home, start by looking for fish options in the local market's freezer case. The Monterey Bay Aquarium's Seafood Watch app can help you select fish that has been caught (or farmed and harvested) sustainably. Choose from haddock or scrod, U.S. tilapia, Pacific cod or U.S farmed bass. After thawing in the refrigerator, season the filets with a spicy rub and then broil to golden and tender before tucking into a toasted bun with a pile of spicy slaw. Sweet potato fries make the perfect accompaniment to spicy fish sandwiches. For oven fries, simply peel large sweet potatoes, slice them ½-inch thick and then cut the slices into ¼-inch wide sticks. Put on a baking sheet with a nice coating of sunflower or safflower oil and a sprinkle of salt. Bake at 375 degrees on convection (if you have the option) or 400 degrees in a regular oven, stirring often, until crispy, about 20 minutes. A sprinkle of the seafood seasoning that follows perks them up into a worthy side. Shrimp cocktail, served with avocado and lime in tall glasses, conjure thoughts of beach snacks in Cabo after a day in the sunshine. Finally, let a tropical fruit smoothie transport you to a tiki bar, consumed perhaps after a beachside yoga class. Later in the day, the same smoothie deserves a hit of golden rum and a paper umbrella. Spring break fare to remember. Sand and sun optional, but certainly welcome. Spicy Fish and Slaw Sandwiches
Make Seafood rub: In a small dish, mix the sweet paprika, salt, garlic powder, thyme, black pepper, cayenne and ground allspice. The seafood rub can be made ahead and stored in a covered container up to several weeks. In the bottom of a medium bowl, mix together 1 teaspoon of the seafood rub with 1/3 cup mayonnaise and the lime juice. Stir in the finely shredded cabbage, carrot and green onions. Use immediately or refrigerate, covered, up to 2 days. Serve at room temperature. Pat fish dry. Sprinkle generously on all sides with the remaining seafood rub. Place on the perforated top of a broiler pan or on an ovensafe rack set over a foil-lined baking sheet. If desired, let stand at room temperature about 30 minutes or refrigerate, loosely covered, for several hours. Heat broiler to high. Drizzle a little olive oil over each fish filet. Broil, 6 inches from heat source, without turning, until fish almost flakes easily in the thickest portion, 5 to 7 minutes. Meanwhile, remove coleslaw from the refrigerator. Toast the 4 split burger buns. Spread the bottoms of the buns with a thin coating of barbecue sauce. If desired, spread tops of buns or other 4 slices of bread with a thin coating of mayonnaise. Place on serving plates. Carefully transfer one piece of fish to each of the bottom buns. Top with a mound of coleslaw and position the top bun in place. Serve right away. Makes 4 servings. 
Shrimp Cocktail Salad (TNS/Chicago Tribune/Abel Uribe)
Look for shrimp farmed in the U.S. or Canada, also known as Pacific white shrimp for their good sustainable methods. If possible, avoid farmed shrimp that does not have a sustainable designation. Shrimp Cocktail Salad
Put the shrimp into a large saucepan with just enough water to cover. Squeeze juice of 1 lime into a cup. Set the juice aside. Put the lime rinds in the pan with the shrimp. Heat to a gentle simmer; stir well and remove from the heat. Let stand until all shrimp are pink, about 2 minutes. Drain well. (You can save the cooking liquid for use in seafood soups; freeze up to 1 month.) Mix the ketchup, pureed chipotle (or hot sauce) and salt in a large bowl. Add reserved lime juice to taste. Gently stir in cooked, drained shrimp, the diced roasted red pepper, sliced olives and red onion. Taste for seasoning. Refrigerate, covered, up to several hours Gently stir avocado into shrimp mixture. Arrange 1 cup mixed salad greens or 2 lettuce leaves on each serving plate. Gently pile the shrimp mixture over the lettuce leaves. Cut the remaining lime into wedges. Garnish with cilantro and lime wedges. Serve with crackers. Makes 2 to 3 servings. Note: Rinsing the raw onion helps remove some of its bite. 
Tropical Fruit Smoothie (TNS/Chicago Tribune/Abel Uribe)
Serve this drink topped with a scoop of mango or blood orange sorbet if desired. Skip the rum and add a scoop or 2 of vanilla protein powder for a post-workout refresher. Tropical Fruit Smoothie
Put everything except garnishes into a large blender (or blend half at a time). Process until smooth and frothy. Serve in chilled glasses. Garnish with skewers of fruit and fresh mint sprigs. Makes 2 to 3 drinks. Notes: Look for passion fruit puree in the freezer section of international grocery stores; some stores sell bite-size passion fruit pieces, which would work as well. If you can't find either, substitute mango puree or undiluted orange juice concentrate.  |
| You are subscribed to email updates from "recipes" - Google News. To stop receiving these emails, you may unsubscribe now. |
Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
from What to Cook https://ift.tt/31d7uWr