I Sugges this Recipes

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Tuesday, March 18, 2014

Chicken Fettuccine Alfredo – Since it was Loose You Must Reduce

I usually dont film things Im trying for the first time. There is so much set up involved, and time invested when I do one of these video recipes, that its just too painful to have something not work and end up with nothing to show for all the effort.

I thought this chicken fettuccine Alfredo recipe was going to fit that description. Im putting this recipe in the cookbook, and I wanted to try one that uses chicken broth, the same one used to poach the breasts, in place of some of the heavy cream.

I was so sure I had the right proportions that I decided to film it without a test. I was wrong, or as the kids say these days…Fail (which by the way, is getting really annoying, so cut it out).

The dish tasted great; the fortified chicken broth worked perfectly as a partial cream substitute, and I also managed to not use any butter or olive oil – another goal of this recipe. The problem, as youll see, is I simply had twice as much chicken broth as I needed.

So, in case Im not clear in the video. You poach the breasts in 2 cups of broth, but before you continue with the recipe, boil that poaching liquid down to 1 cup and you will be in slightly-less-caloric chicken fettuccine Alfredo heaven.

Also, be sure to undercook the pasta by at least a minute, so you can allow it to absorb the sauce at the end, as it rests covered. The last piece of advice youve heard before… DO NOT attempt this recipe unless you have a nice hunk of Parmigiano-Reggiano cheese. Its like the main ingredient, so that green can is not going to cut it. Enjoy!

Ingredients for 4 large servings:
2 large chicken breasts
2 cups low sodium organic chicken broth
1 pound fettuccine
2 cups heavy cream
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version)
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste

Thursday, January 23, 2014

Will You

In case the giant rock on my finger isn’t a dead giveaway, yes, I’m engaged!!!

Kyle popped the question last Friday and since I posted the picture on Instagram (follow me at cupcakesomg), many of you have been asking for the story of how it happened, but I figure unless youre a good friend of ours, youve either already heard it or are just interested in the ring, so heres the highlights:

- Kyle asked me at 6:30 in the morning, when I was fully dressed and ready for work

- I had no idea he was planning it

- Yes we had discussed marriage

- Yes, I cried. I cried big, black, Tammy Faye Baker tears

- Everyone (my parents, Kyles parents, our friends, my BOSS!) knew except for me!

At this point, we have made no decisions about the wedding as far as locale or exact date, so we’re allowing ourselves to just enjoy the next week or so before I get all Bridezilla up in here. Oh, and btw, I AM applying for Say Yes to the Dress (both versions!). No surprise to anyone, Im sure.

{The ring is rose gold with diamonds all over the place!}

Kyle knows me so well (as does my friend Ashlee who offered him some helpful guidance)--I couldnt have imagined a more gorgeous ring. Its all I can do from being distracted every 20 seconds and starting at my hand!! I mean, I cant even finish this sentence withoutkjdjkasjgdigjtiouwekncv8937981#$..................

{Kyle and me enjoying the first day of our engagement at the Inn at Little Washington, another surprise!}

Not to get sappy and junk, but I feel so incredibly lucky to be engaged to the most amazing man Ive ever known and my best friend. I cant wait to see what life has in store for us. And my ring.

Thursday, January 9, 2014

Vegan Cupcakes and Baking and Why You Need an Oven Thermometer

Before you bake these cupcakes, get an oven thermometer.

I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well.

It failed.

What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.

What happened?

Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.

The oven temperature was off. As in way off.

How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.

What?

How can a brand new oven be off by 50 degrees? Turns out ovens can be off by all kinds of degrees, Babycakes. A little high. A little low. This is not uncommon. New or old, stoves can be persnickety. So if you're one of those readers who find my baking times too short or too long? Get an oven thermometer stat and take your oven's temperature. Play nurse to that Bad Boy. And find out exactly where you're at. Because the sunken loaves with gummy centers you felt guilty about? Might not be you at all, Darling. The burnt cookies that made you feel like a Martha Stewart failure? Could be your over zealous gas burner.

To test this out we set the oven temp to 300 degrees. And guess what? The thermometer read 350 degrees. On the nose.

So Steve rustled up some cookies to cheer me up in my zucchini bread grief. And not just any cookies. These Peanut Butter Quinoa Cookies. Because a girl needs a dunk worthy cookie for breakfast.

And there will be zucchini bread in the near future. Oh yes.

Read more + get the recipe >>

Tuesday, December 24, 2013

Recipes you do know food about Polish food recipes

I want to write to another culinary article (Im really interested in this topic and I like about food, cooking and other aspects of this topic to write). I want to write that I come from Poland and I like our traditional food recipes. There are many opinions about it. In this article I want about food recipes to write reviews about it and maybe Ill give you some examples of traditional Polish meals. Read this article to the end and maybe find some interesting information in it.

In this part of the article, I want some information about food recipes. It is difficult to find "pure" Polish meals.Many countries and cultures influenced our food (such as countries like Germany France Italy, Oriental countries etc.).Typical Polish food associated with Slavic countries.

I want some information about history of the Polish food recipes provide. Our food is spicy, with lots of meat and grain sizes. A lot of war cry used meals during these times such as pepper, nutmeg and other types of war cry. There were very popular types of food and ingredients such as honey, turnip and peas many years ago. People drank beer, honey and wine imported from Silesia and Hungary.Queen bona Sforza had a large influence on Polish food brought Poland Rezepte.Sie Italian chefs. Polish food have changed much recipes.

I think that these are the most important facts about Polish food recipes and their history. I want some examples of traditional Polish meals. First, it is the Easter cake (Lady) who came from Belarus and Lithuania Poland.The next typical Polish court is red Borscht (came from Lithuania) and dont know Borschtsch.vergessen you about Gallimaufry. Many people think that it was invented by Poland but this dish came Poland from Lithuania. Typical dishes from Poland came kipjatitsja vegetables with butter, Polish Zander and boiled potatoes and front shaft.

Now we have the single can Polish cooking, talk, because different habits in different parts of Poland there (it is called regional cuisine).Regional Polish food recipes are becoming very popular in Europe.I hope, popular around the world soon will be.

Thats all I wanted to write about Polish cooking.I think that examples of traditional Polish dishes and information about its history interesting waren.Ich hope you have enjoyed read more culinary articles to write these Text.Ich will in the future.

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