What’s Cooking: Forbidden Bowl - YourErie |
- What’s Cooking: Forbidden Bowl - YourErie
- What to Cook This Week - The New York Times
- Cooking: A simple braised beef stew with big flavor - The Mercury News
- Three easy meals for busy college students who hate cooking - UW Badger Herald
- Cooking at Home: Cooking for One | | magicvalley.com - Twin Falls Times-News
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What’s Cooking: Forbidden Bowl - YourErie Posted: 02 Mar 2021 03:00 AM PST  Forbidden Bowl Recipe By: Chef Lisa A. Heidelberg Time: 20 mins Serves: 4 servings Ingredients 1 cup forbidden black rice 1-3/4 cup water Pinch of kosher salt 1-2 tablespoon extra virgin olive oil 1 medium red onion, slice 1 small bunch of asparagus, sliced on bias in 1 inch pieces 6 oz cremini, porcini, or even white button mushrooms wiped and cut in 1-2 inch chunks 1-2 teaspoons Chef's house blend (kosher salt, cracked pepper, granulated garlic and onion) Nice pinch of red pepper flakes (optional) 1/4 cup of crumbled feta or goat cheese Olive oil to finish 2 cups of cook white or basmati race Instructions
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What to Cook This Week - The New York Times Posted: 28 Feb 2021 07:30 AM PST  Good morning. The Golden Globes will be awarded this evening in a ceremony that will not resemble earlier, boozier incarnations of the Hollywood Foreign Press Association's annual recognition of the shows and films its members were lobbied to herald. Amy Poehler will anchor the broadcast from the Beverly Hilton in Los Angeles, with Tina Fey joining her from the Rainbow Room in New York. The nominees will join via screens in their homes. (Stars, they're just like us.) In search of normalcy and silly-season fun, I'll watch with a platter of loaded nachos, potato chips, clam dip and spicy party mix, then maybe bring my laptop into the kitchen later in the show to follow along live with The Times while I cook these ridiculous crispy fried tofu sandwiches in accordance with the teachings of Brooks Headley of Superiority Burger in New York. Hollywood's about escape, and I could use a little of that these days. I'm sure the same is true for you. That's Sunday's eating, at least if I don't avail myself of this amazing collection of 20 surprising, delicious recipes for sheet-pan dinners. (You'll like this, too: our Genevieve Ko on how the unflashy sheet pan became a kitchen star.) On Monday, I think I might turn to pasta with fresh herbs, lemon and peas (above), a kind of promise to myself that spring is coming, that soon enough trees will bud and we'll be able to take long walks before dusk. Yes, fellow subscribers. You need to be a subscriber to enjoy all the benefits of NYT Cooking. Your subscription is what makes NYT Cooking possible. Please, if you haven't already, I hope you will consider subscribing today. We are meanwhile standing by to help, should anything go wrong while you're cooking or using our site and apps. Just write cookingcare@nytimes.com. Someone will get back to you, I promise. Now, it's nothing to do with lobster thermidor or blistered grapes, but the Hold Steady have a new album, "Open Door Policy." There's some epic lyrical speak-singing from Craig Finn on it, "Me & Magdalena." (Different song from the Monkees one with the same title I mentioned a while back.) Nicholas Kulish's excellent story in The Times this week introduced me to the Instagram account Influencers in the Wild. I'd unfollow but I can't. This is a difficult, fascinating story about a big-mountain skier named Dean Cummings, whose mental illness led to his death, by Devon O'Neil in Outside. More music: Boubacar Traoré, "Hona." Let that wash over you as you cook. Finally, I botched the Purim story on Friday and said that Esther was Haman's cousin. Of course she wasn't. She was Mordecai's cousin, and married to the King of Persia. Apologies. I'll be back on Monday.  |
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Cooking: A simple braised beef stew with big flavor - The Mercury News Posted: 01 Mar 2021 06:30 AM PST  Here is something for your winter dinner rotation: chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick's Day around the corner, you can dump a bottle of Guinness into the stock and call it Irish. While this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor. The first step, as with many meat stews and braises, is to take the time to sear the meat well before braising. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. And note that searing does not mean a quick color and flip. It means taking the time to thoroughly brown the meat well on all sides, which can take up to eight minutes. Also, do not overcrowd the pan with all of the meat at once when searing. Crowding will steam the meat and prevent the desired browning, so be patient and divide the meat into batches to sear. Second, while you can certainly make and serve this stew in one day, it will taste even better if you make it a day in advance of eating. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight. Not only that, but by refrigerating the stew ahead, the next day you will find that the fat has risen to the top and solidified, so it can be lifted off with ease and discarded, leaving you with a pristine stock. So, go ahead and treat yourself to this warm and comforting stew, and while you're at it, why not make a double batch? Any leftovers can be frozen for up to one month. It's guaranteed to taste good. Simple Beef StewServes 4 to 6 Ingredients 2½ pounds beef chuck, excess fat trimmed, cut into 1-inch pieces Salt, freshly ground black pepper 3 tablespoons olive oil, divided 1 large shallot, finely chopped, about ¼ cup 3 cloves garlic, chopped 1½ cups dark beer, such as porter or stout, divided ¼ cup tomato paste 3 cups beef or chicken stock 1 bay leaf 1 tablespoon brown sugar 1 teaspoon dried thyme 2 large carrots, sliced ¼-inch thick 2 medium Yukon gold potatoes, cut into 1-inch chunks 1 large yellow onion, cut into 1-inch chunks Directions Heat the oven to 325 degrees. Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and saute until soft, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds more. Add ½ cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat. Add the remaining 1 cup beer, the stock, bay leaf, brown sugar, thyme, ½ teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2½ hours, stirring occasionally. While the meat is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots, potatoes and onions and lightly season with salt. Saute until the vegetables begin to soften without browning, 4 to 5 minutes. Add the carrots, onions and potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally. Remove bay leaf and serve warm, ladled into bowls. Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.  |
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Three easy meals for busy college students who hate cooking - UW Badger Herald Posted: 01 Mar 2021 07:24 PM PST When it comes to eating in college, you often don't have many options for a quick and easy bite. Sure, you could order delivery, but with delivery costs alone you could be looking at upward of $20 per order, not to mention the astronomical wait times. You could cook your own food, but who has time to prepare a complex step-by-step recipe between school, clubs and binge-watching Netflix? Well fear not, because we'll teach you how to prepare three of the easiest and tastiest meals that require little to no preparation and just a little patience. 1. Parmesan-crusted pork chops I know what you're thinking, "didn't you just say these recipes were going to be easy? I can't make that!" Trust me, this recipe is easier than it sounds. All you need are pork chops, parmesan cheese and some eggs. To make this recipe, crack an egg onto a plate and whisk until the yolk is broken. On a separate plate, sprinkle a fine layer of parmesan cheese. Take each pork chop and press both sides into first the egg yolk, then the parmesan cheese. Place each pork chop on a foil-covered cookie sheet and cook in the oven at 400 degrees for 15 to 20 minutes or until the internal temperature reaches 165 degrees. All in all, preparation for this meal takes 15 minutes at the most, and can easily be made on a Sunday afternoon and last you the rest of the week. 2. Lemon pepper chicken wings For fans of chicken wings, you'll love how this effortless recipe makes crispy bone-in wings in no time. For this recipe, you will need a package of frozen unbreaded chicken wings and some seasoning. I chose lemon pepper because that's my favorite, but you can choose other spices such as cayenne pepper or any store-bought wing seasonings. After placing your thawed out wings on a foil-covered cookie sheet, sprinkle a generous amount of your seasoning mix over the wings. Don't be afraid to really coat the wings, as they will become even more flavorful after cooking. Once coated, place the wings in the oven at 400 degrees for 35 minutes. This recipe is, once again, very low preparation, and takes less than an hour to cook all in all. 3. Oven-baked brats We really love our brats in Wisconsin, but sometimes it's just too cold outside to grill up our favorite sausage. On this occasion, your oven can actually cook a delicious and juicy brat all from the comfort of your heated home. All you will need are a package of store-bought brats and your favorite buns to go along with. To cook, place your brats on a foil-covered baking sheet and cook at 350 degrees for 30 minutes, flipping the brats once at the 15-minute mark. Contrary to popular belief, brats will not explode in the oven, so make sure not to poke holes in your brats or else most of the internal juices will escape during cooking. Once cooked, pair with your favorite cookout sides like potato chips, fruit or coleslaw.  |
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Cooking at Home: Cooking for One | | magicvalley.com - Twin Falls Times-News Posted: 01 Mar 2021 07:58 AM PST  Hutchings Today, more and more of us live alone, either through choice or circumstances. But the great thing about cooking for one is that you don't have to please anyone but yourself. Cook using the ingredients you enjoy, even if they are not to other people's liking, or have breakfast for dinner if that is what you feel like. Cooking for one doesn't mean cooking or eating alone and cooking at home doesn't have to mean spending more time alone. You can make your own healthy meals and still find that social connection we all crave. • Cook a little extra and invite a coworker or neighbor to join you. Or take turns preparing meals for each other. • Make your food at home, then eat out at a park, picnic area, museum, food court, or coffee shop. Having enough food to share with others can be a great way to break the ice and make new friends. • Shop for food at a farmer's market instead of a grocery store. People here are more likely to take time to discuss the food and give cooking tips, making it easier to strike up new friendships. • If you don't have people in your life that you want to eat with, find ways to meet new people. Take a class (I hear the Minidoka Extension Office has lots of great classes. Join a club, or enroll in a special interest group that meets on a regular basis. • Volunteering is another great way to find future dining companions. Steam in parchment for a simple one-person meal Cooking 'en papillote' is a fancy term for a simple technique that involves cooking a meal in reusable parchment paper. Place a fish fillet, skinless chicken breast, or firm tofu on top of sliced vegetables in parchment. Add spices, seasonings, a dash of olive oil, and fold it into a tight package. Place on a baking sheet in a 350°F oven. After about 20 minutes you are left with a healthy, steamed meal for one with virtually zero clean up. Becky Hutchings is the FCS/4-H Youth Development Extension Educator for the University of Idaho Cooperative Extension in Minidoka County. University of Idaho Extension offers nutrition education classes for adults and youth that includes recipes, budget saving tips and healthy choices consumers can make.  |
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