Our Blog

November 7, 2012


Whether you are celebrating or bumming out today, I’ve got the soup to satisfy you. It’s very easy to make, of course.

Prep time: 20 minutes
Total time: 20 minutes
Serves: 4

8 cups low-sodium chicken broth
4 to 5 tablespoons low-sodium soy sauce
2-inch piece fresh ginger (about the size of a man’s thumb)
4 ounces shitake mushrooms
2 cups fresh baby spinach
6 scallions, thinly sliced
8 ounces soba or other quick-cooking noodle like ramen noodles without the spice pack

Place a large pot on the stove and measure and pour in the broth and soy sauce. Peel the ginger using a vegetable peeler then grate it on cheese grater; add to broth. Turn the heat on to high and bring to a boil.

While you wait for the broth to boil, remove and discard the stems from the mushrooms. Wipe the mushroom caps with a damp paper towel to remove any dirt and then slice them as thinly as you can. Place the spinach in a salad spinner, wash, and spin dry. Trim the roots from the scallions and peel off and discard the outer membrane. Wash and then thinly slice the white and light green part into rounds.

When the broth comes to a boil, break the noodles in half and add to the pot along with the mushrooms. Cook, stirring occasionally, until the noodles are tender, 6 to 8 minutes. Stir in the spinach and cook until wilted, about 1 minute. Divide the soup between bowls and top with the scallions.

Tools needed: cutting board, chef’s knife, vegetable peeler, cheese grater, large pot, measuring cups, spoon

Posted by do it Delicious
Category: Delicious Recipes

October 26, 2012

Avocado and Grapefruit with Pistachios

Prep time: 5 minutes
Total time: 5 minutes
Serves: 2

1 grapefruit
1 avocado
1/4 cup roasted pistachios
1 lime
2 T. e.v. olive oil
kosher salt, to taste
freshly ground black pepper, to taste

Using your serrated knife, cut off both ends of the grapefruit. Set it flat on a cutting board. Following the shape of the grapefruit, cut away the remaining peel and white part (pith) to expose the fruit. Slice the grapefruit into rounds and divide between plates.

Put the avocado on a cutting board. Place your palm flat over the top. With your chef’s knife horizontal to the board, cut into the avocado until you reach the pit. Hold the knife still while you rotate the avocado to cut all the way around the pit. Remove knife. Twist the two halves apart. To remove the pit, aim the bottom corner of the blade at the pit and give it a firm enough whack to lodge it into the pit (if this freaks you out, scoop it out with a spoon). Twist the knife and pull out the pit. Flick off the pit with your thumb. Using the tip of a paring, make slices in each half of the avocado flesh (do not cut through the skin). Then scoop out with a spoon and place over the grapefruit. Top with the pistachios.

Cut the lime in half and squeeze as much as you like over each salad. Drizzle 1T. of oil over each salad then sprinkle with a tiny a bit of salt and a few turns of the pepper mill.

Tools needed: cutting board, serrated knife, paring knife, measuring cups, measuring spoons

Posted by do it Delicious
Category: Delicious Recipes

February 29, 2012

How to Oil Your Cutting Board

Oiling your wood cutting board every 6 months or so will prolong the life of your board and prevent it from cracking. Use mineral oil or an oil that is labeled “food safe”.  Pour a small amount of oil onto a clean, dry cloth or paper towel and rub in evenly with the grain of the board. Let it dry for an hour and then wipe up any excess oil with another dry cloth.

Posted by do it Delicious
Category: Tips and Tricks

February 17, 2012

Yellow Cake (with Pumpkin)

We love this easy recipe that makes a store-bought birthday cake mix just a little better for you. It’s from Deceptively Delicious. Serve with your favorite frosting - I use a homemade cream cheese one. In the book it wrongly states that you need only one cake pan—you need two. Please reference the recipe below instead. My apologies for this egregious mistake.

Prep time: 5 minutes
Total time: 30 minutes
Makes a 9-inch layer cake

Nonstick cooking spray
1 (18-ounce) box yellow cake mix (any brand)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
1 large egg white
6 ounces nonfat lemon, banana, or vanilla yogurt

1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray and flour lightly.

2. In a large mixing bowl or the bowl of an electric mixer, combine the cake mix, pumpkin puree, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1 to 2 minutes.

3. Dividing evenly, pour the batter into the cake pans and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.

Devil’s Food Cake:
Substitute a box of devil’s food cake mix for the yellow cake mix, and beat with 1 cup pumpkin puree, 1/4 cup water, 2 tablespoons canola or vegetable oil, 2 large eggs,1 large egg white, and 3/4 cup plain yogurt (preferably Greek). Bake as above.

Posted by do it Delicious
Category: Delicious Recipes

February 15, 2012

Cooking Tip: How to Line a Baking Pan

The goal here is to leave enough of a parchment overhang so you can easily lift your brownies onto a cutting board to slice rather than slicing directly in the pan, which will leave you with a scratched pan.
First, spray the bottom and sides of the pan with cooking spray. Then, tear off a piece of parchment that’s wide enough to completely cover the bottom of the pan and long enough to leave an overhang on two sides.

Posted by do it Delicious
Category: Tips and Tricks