How to steam broccoli so that it comes out perfectly every time? Video: How to Make Steamed Broccoli Tips for Steaming Perfect Broccoli The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want. So, to make sure the broccoli is perfectly cooked, here are a couple tips:...

Ready in about 40 minutes, they are also surprisingly easy to make! You can serve them as an appetizer, a snack, or a side dish. I love zucchini! It’s obviously wonderful when in season, young and firm and almost sweet. But I’m often tempted to buy it when not in season, knowing full well that it will be less flavorful, more watery, and just not as good. Whether in season or not, these fries are fabulous....

It’s British Sandwich week! And what could be better that a toasted sandwich, stuffed with spicy Korean steak, jalapenos, peppers, melty cheese and garlic mayo? Nothing. Nothing is the answer. I know I posted about veggie week previously, but that starts on Monday, so I’m getting a quick meat fix before upping those veggie meals. Kind of like the Dairy Milk fix I have to do before going on a health kick…....

Of everything we prepared that morning, a simple pan fried haddock with this lemon-garlic butter sauce was the most delectable. To make the sauce first you combine clam juice (can sub chicken stock), milk, dry sherry, shallots, and garlic. Bring it all to a simmer and let it boil until it has reduced by half. In a separate pan, make a roux with a tablespoon each of butter and flour....

After weeks of tending, harvesting, and then cleaning the fruits of my labor, I’m ready to prepare them in the simplest of ways. I don’t want to worry about food; I want to enjoy a meal with the people I’m feeding. Besides, more often than not, fresh produce needs little more than a salad dressing and a good toss to turn it into something for the table. Lentils + Summer Veggies = Summer Salad Template Out of habit (or maybe necessity), I usually cook large batches of lentils, grains, or beans on the weekend, and then combine them with various vegetables to enjoy throughout the week....

Do I have to use buttermilk in this recipe? The buttermilk in this recipe interacts with the baking powder to create a fluffier cake. If you do not have buttermilk, you can easily make a buttermilk substitute. Frosting: This lemon cake recipe uses a cream cheese frosting. If you do not like cream cheese frosting or cannot find cream cheese, you can replace the cream cheese with butter which will create a buttercream frosting....

Sweet mangoes have a rich and creamy texture that balance beautifully with bright tart lime juice. The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time. Alcohol Is the Secret to Creamy Homemade Sorbet The mango helps a bit with this, but if you don’t plan to eat the sorbet right away, it really makes a difference to add a couple tablespoons of some sort of high alcohol content liquor to the sorbet....

One of our favorite go-to healthy meals is this brown rice and black bean casserole. It is a satisfying and hearty dish. There’s all sorts of vegetables in it, including carrots, which means the kids are gobbling up healthy stuff along with the rice they love. We don’t particularly care for brown rice in just about anything, but in this recipe it is super flavorful and soft. Even the kids don’t even notice the difference and them crazies are picky!...

So, I have soft spot for berries. They are hand held. They are super concentrated in flavor. They work great in both savory and sweet applications. They preserve well, freeze well, and jam up well. That is, when you’re not doing like Little Sal in the childhood favorite book Blueberries for Sal—eating all the ones you pick so there are none to put away for the winter! (Kerplink, Kerplank, Kerplunk!...

So don’t pay a fortune for bland frozen mini quiche…make them at home! Mini Quiche Mini Quiche are literally the perfect finger food: small enough to eat with one hand (while the other is clutching a wine glass like it’s your life line); no need for toothpicks, mini napkins; mess free food – no risk of sauce dribbling down your new white silk top; can be made 2 to 3 days ahead, kept in the fridge or frozen then reheated; they look adorable – and impressive!...

Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken. An effortless creamy Baked Risotto recipe There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted. This no-stir, no-sauté, “dump and bake” risotto recipe is for all the other times....

Wowzer! When I sent out the email asking readers what type of recipes you wanted in the next free cookbook, never did I expect the avalanche of responses I got! I’m so humbled that you took the time to respond and for your lovely comments. I want to take this opportunity to thank you for reading. It is people like you that make me love blogging and sharing the food I love....

What Is a Fat Separator? Growing up, and then in my own kitchens as a young adult, I always had a small, very simple fat separator. If you don’t know what I mean by fat separator, it’s basically a clear plastic measuring cup with a pour spout that, with the help of gravity, separates the fat from the rest of the cooking liquid when you’re making a soup, stew, or braise....

Unlike much of the country, Sacramento isn’t blanketed in snowy white in the dead of winter. We are blessed instead with plenty of green, with flowery shows of red and pink from camellias, and displays of bright orange and yellow from the grapefruit, lemons, kumquats, and oranges decorating the citrus trees that grow everywhere around here. Citrus season is the winter, and when nothing else seems to want to grow, we have an abundance of fruit....

Best Of Both Worlds You may already know we are pretty big fans of meal planning and prep (check out our Paleo Meal Plans if you haven’t already). It just makes eating clean so much easier and manageable. One of our favorite meal planning strategies is make ahead breakfast. When you prep a large breakfast over the weekend, all you have to do is reheat the leftovers in the morning during the busy work week....

Chai Vibes I love a spicy chai or a dirty chai or pretty much any version of a chai, so I figured why not incorporate those flavors into a cookie! I mean why didn’t I think of this sooner really? They’ve got a hint of spicy with a touch of sweet and that chewy gooey center! These cookies are pretty irresistible! Just sayin’. Egg-Free I’ve been eliminating some foods again (like eggs) for a bit now to heal my gut, but don’t worry though because Justin still eats them all the time, and we’ll continue to make delicious recipes with eggs....

Gluten-Free Flours When we are baking and cooking with flours, we always end up grabbing Bob’s Red Mill. For this Paleo fried chicken, we went with a combination of their Almond, Coconut and Arrowroot flours. We’ve used Bob’s Red Mill products for years and have come to rely on them often for our grain-free flour needs! Frying Tips If you’re like me, sometimes you like to dive in and keep a recipe moving along, but you really want to let these Paleo fried chicken tenders cook undisturbed until they get golden brown before flipping....

Brown lean ground beef, chopped onions, and bell peppers and create a quick sauce with ketchup, Worcestershire sauce, and a little beef stock. Fold in pieces of provolone into the warm sauce creating a gooey, cheesy, meaty concoction loved by all. Add a slice of provolone to toasted brioche buns, top with the Philly cheesesteak sloppy joe mixture, and you’ve got a quick tasty dinner on your hands. Tips for Making Philly Cheesesteak Sloppy Joes Here are some tips to nail this recipe:...