Easy Roasted Broccoli

Broccoli is often forgotten about on the plate. It’s a fine accompaniment for any dish, but never the star. Roasting seems to be the fix to making it fun and delicious. The first trick is pre-heating the pan. It allows for even caramelization of the broccoli on both sides of the vegetable. The high heat also allows for it to go quick and brown well. Just simple oil and salt is all you need to make good and simple and a bit more peppy than the normal boiled.

Key Takeaways:

  • Broccoli, like Brussels sprouts, are all part of the same family of cruciferous vegetables.
  • Make sure you pre-heat the pan along with the oven to ensure even browning on both sides
  • The high heat allows for proper normalization and those wonderful flavors you get from these types of vegetables.

“Setting the oven to such a high heat browns the broccoli and cooks it through quickly, allowing nutty and sweet flavors to develop, not stinky, sulfurous ones.”

Read more: http://www.seriouseats.com/recipes/2017/12/easy-roasted-broccoli-recipe.html

Classic Rugelach

Rugelach is a classic Jewish cookie, one that you’ll often find behind the deli counter alongside black and white cookies and hammentashen. These sweet rolled cookies use a cream cheese dough instead of a butter dough for a flaky cookie. Adding in your flavoring is the fun part. The rolled cookie, often in the shape of a triangle, lends itself well to hand, nuts and just plain old brown sugar. Have fun with the recipe and make it your classic.

Key Takeaways:

  • Cream cheese along with flour and butter in the dough make a hearty soft crust.
  • The holiday filling has nuts, lemon juice, tangy fruits cinnamon and nutmeg, but this part can be changed
  • The meal can be prepared sliced or crescent style and should be baked after preparation with a glaze finish.

“When layered and wrapped well, rugelach have a long shelf life, making them a strong contender for the holiday cookie swap.”

Read more: http://www.seriouseats.com/recipes/2017/12/classic-rugelach-recipe.html

Classic Rich and Silky Potato Gratin

Potato Gratin is a classic French dish that has been perfected over time. This recipe takes a pretty simple recipe and examines how it can be made that much better. One of the first steps is to boil the milk and cream with the additional savory flavors, like garlic, shallots, and nutmeg. This imparts these flavors into the dish and helps make it spread more evenly with the potato portion. This goes for an hour before pouring over the thinly sliced potatoes, added with cheese like gruyere and baked until golden brown, for that perfect side dish.

Key Takeaways:

  • Slicing the potatoes directly into hot milk releases starches into the milk mixture, resulting in a creamier gratin.
  • Allowing the gratin to rest before serving gives the potatoes time to absorb the rich dairy.
  • Steeping the milk and cream with aromatics adds extra flavor.

“After rounds and rounds of testing, we’ve finally landed on the perfect classic potato gratin, one that’s creamy, silky, and loaded with flavor.”

Read more: http://www.seriouseats.com/recipes/2017/11/classic-potato-gratin-recipe.html

Hazelnut Cookies With Milk Chocolate

Hazelnut just combines so well with chocolate. The way those two flavors dance together is just amazing and this recipe does a great job with those flavors. One of the first things it does is start with homemade Hazelnut butter. The butter is often tastier than the store variety due to its freshness and it often can made at a fraction of the cost. This is all combined with normal cookie ingredients but using milk or dark chocolate bars instead of chips for melting, to give a better result and less sugar in the end.

Key Takeaways:

  • Hazelnut butter is easy to make and often is cheaper than the store variety
  • The cookies are pretty straightforward and much like a peanut butter cookie recipe.
  • The chocolate should be made of bar chocolate for easier tempering and drizzling on the cookies.

“Homemade hazelnut butter gives these soft and chewy cookies a rich flavor, one that’s best supported by a light drizzle of milk chocolate.”

Read more: http://www.seriouseats.com/recipes/2017/11/hazelnut-cookies-recipe.html

Eggless Chocolate Mousse

For those that do dairy, but not eggs, this is a perfect dessert. The creamy frothiness of the mousse pairs wonderfully with any meal and is a pleasure to eat. The great thing is the cocoa is what stands out. It is the key ingredient, not in flavor, but its ability to emulsify the milk and help it from not curdling. This will require some cooking on the stove top, but the prep should be easy enough with six ingredients.

Key Takeaways:

  • Chocolate mousse is a delectable treat enjoyed by many out there. Look for ways to make an egg-free chocolate mousse for guests.
  • Use Dutch cocoa to add great taste to the chocolate mousse itself. The alkalinity of the Dutch cocoa could prevent the dairy from spoiling too.
  • Dark chocolate will imbue an intense flavor and add some stability to the base. Try to condense the milk and cream used with the dish overall as well.

“The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse.”

Read more: http://www.seriouseats.com/recipes/2017/12/eggless-chocolate-mousse.html

Easy Sesame Garlic Flatbread Recipe

If you are looking for an easy to make, delicious make at home flatbread recipe, here it is. This bread is fluffy and tasty, incorporating garlic and sesame seeds as well as surprising ingredients like honey. You can let it set for an hour or for 24 hours in your refrigerator. You can use a skillet or bake, whatever your preference. You can also add your own fresh herbs and ingredients for your own personalized recipe.

Key Takeaways:

  • The recipe uses a simple focaccia bread as the base for the flatbread
  • That dough is simple with only a few ingredients: flour, water, honey or sugar, salt & yeast.
  • While it is infused with garlic oil, the author suggests adding other flavors like chili

“These flatbreads are simple to make, can be adapted based on what flavors you love and are mostly hands-off.”

Read more: http://www.inspiredtaste.net/35686/easy-flatbread-recipe/

Slow Cooker Cranberry Citrus Holiday Ham

Few cooks would know that they can make holiday ham in their slow cooker. Combine some simple ingredients to make a flavorful dish that everyone will enjoy. Use orange juice, ground ginger, and cloves as a base liquid. That allows the holiday ham to steep in heated juices that everyone will enjoy. Let the slow cooker heat for several hours before serving to guests. Many side items will pair well with the holiday ham for guests.

Key Takeaways:

  • This simple recipe lets you highlight a ham with flavors of the season
  • Though cranberry and orange, may make you think of Thanksgiving, they go well with ham
  • The prep is simple because it is more of a glaze to the ham and you just need to add as part of the bake.

“It gets dressed up with some flavors that are more seasonal. We are talking cranberry, orange, ginger, and cloves!”

Read more: http://realmomkitchen.com/23656/slow-cooker-cranberry-citrus-holiday-ham/

Easy Roasted Cabbage

Roasting veggies in the oven is a popular choice for foodies everywhere. It is easy to roast cabbage, but there are some points to remember. Cabbage is typically thicker than broccoli when it is being cooked in the oven. Therefore, cooks should roughly slice the cabbage before laying it out on a tray. Brush with olive oil before placing the tray under the broiler. That will char the exterior of the cabbage and give it a great taste.

Key Takeaways:

  • Cabbage is a delicious side dish, but you have to treat it differently than other vegetables.
  • Roast cabbage is easy to prepare if you will follow a few simple steps.
  • Roast cabbage doesn’t take too many ingredients and can be made easily without needing to get much

“When roasting cabbage, you want the same sweet nuttiness from caramelization and browning that you achieve with roasted broccoli.”

Read more: http://www.seriouseats.com/recipes/2017/12/easy-roasted-cabbage.html

Oatmeal Creme Pies (with a Homemade Marshmallow Fluff Filling)

Annually, I get together with a group of friends to exchange cookies. For fun, I like to make a different recipe every year. This year I decided to try oatmeal creme pies, which was my friend Holly’s suggestion. I set out to make these treats with grains and a reduced amount of homemade sugar.

I used a marshmallow fluff filling after trying a couple different options. I liked this one because it’s not overly sweet and doesn’t squish when you take a bite. The cookies I made tasted great, and are better for you than the store-bought stuff!

Key Takeaways:

  • Should not be regarded as healthy; contains a lot of sugar
  • Similar to “Little Debbie” boxed version of Oatmeal Creme Pie (but homemade)
  • Can be made with or without peanuts to appeal to all audiences

“I was never a big Oatmeal Creme Pie fan myself (at least when it came to the “Little Debbie” boxed version, which is full of so much junk), but this was so GOOD!”

Read more: https://www.100daysofrealfood.com/oatmeal-creme-pies/

The One Thing I Do for a Week of Healthy Eating — Healthy Living

Eating healthy is important because you get out of your body what you put into it. If you give it better fuel in the form of healthy food it will perform better. Food can do a lot for your body. It can help everything from your skin to the most vital internal organs. This gives tips so you can begin to eat better yourself. It’s not as hard as it sounds. You simply have to choose good foods over unhealthy ones.

Key Takeaways:

  • The author goes over a list of ideas to help prep and make healthy food for a week
  • A major component of this prep is cooking a grain, like quinoa or brown rice, to be used in a majority of these meals.
  • The grains are versatile and combine well with frozen, roasted or even fresh vegetables.

“My very favorite way to turn grains into a meal is by adding a heaping portion of roasted vegetables.”

Read more: http://www.thekitchn.com/prep-grains-on-sunday-for-healthy-meals-all-week-252097