Our Blog

December 14, 2012

Caramel Corn (with sweet potato!)

At my house, this p’corn is a goner the minute it’s in the bowl. In fact, I’m working on making it available to all y’all. Stay tuned.

Prep time: 25 minutes
Total time: 1 hour
Yield: serves 12

1 1/4 cups popcorn kernels
1 teaspoon canola oil
1/4 cup firmly packed light brown sugar
1/4 cup honey
3/4 cup sweet potato puree
1/4 cup flaxseed meal
1/4 teaspoon salt
Nonstick cooking spray

Game Plan:
In a large pot over medium-high heat, combine the popcorn and canola oil. Cover and let cook, shaking the pot occasionally, until you hear the popcorn begin to pop, approximately 1 to 2 minutes. Once the popcorn begins to pop, shake the pot continuously until the popping slows down to once every few seconds. Turn off the heat and leave the pot covered until all the popping has stopped. Transfer the popcorn to a large bowl.

Preheat the oven to 350°F. In a small, heavy-bottomed saucepan, combine the brown sugar and honey. Over medium heat, bring to a boil and cook 2 to 3 minutes, taking care not to burn the sugar mixture. Whisk in the sweet potato puree, flaxseed meal, and salt.

Pour the mixture over the popcorn and toss to evenly coat the kernels. Spread the mixture onto two large rimmed baking sheets sprayed with cooking spray.

Bake for 20 to 30 minutes. Stir occasionally at the beginning and more frequently as the mixture begins to dry out. The mixture will be soggy at first but after it cools, it will be crisp and delicious! Store in a zipper-lock plastic bag.

Nutrition Facts
Calories: 133, Carbohydrate: 30 g, Protein: 3 g, Total Fat: 2 g, Saturated Fat: 0 g, Sodium: 60 mg, Fiber: 4.5 g

Posted by do it Delicious
Category: Delicious Recipes

December 12, 2012

Farro Risotto with Broccoli

This one pot wonder is so easy and good, you will shock everyone with your success.

Prep time: 15 minutes
Total time: 35 minutes
Serves: 4

1 yellow onion
2 tablespoons e.v. olive oil
1 teaspoon kosher salt
1 1/2 cups pearled farro
1/2 cup dry white wine
3 cups water
1 small bunch broccoli
1/2 cup grated Parmesan, plus more for serving
1/4 teaspoon freshly ground black pepper

Game Plan:

Chop the onion. Place your large skillet on the stove and turn on the heat to medium-high. Measure and pour in the oil and heat until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring often, until the onion begins to soften, 5 to 6 minutes.

Measure your farro and wine. When your onions are nice and soft, add the farro and stir. Then add the wine and stir until the wine has cooked off, about 1 minute. Add the water and bring to a boil. Cover, reduce the heat to low and simmer (low boil) until the farro is just tender, 20 to 23 minutes.

Meanwhile, cut the stem off of the broccoli and discard. Chop the broccoli flower into small pieces. You should get about 3 cups.

When the farro is tender, stir in the broccoli and increase the heat to bring to a boil. Cover, then lower the heat to medium-low and simmer (low boil) until the broccoli is just tender, 3 to 4 minutes.

Stir in the Parmesan, pepper (12 turns on pepper mill) and the remaining 1/2 teaspoon salt. The consistency should be nice and creamy not soupy. Serve sprinkled with extra Parmesan.

Tools needed: cutting board, chef’s knife, measuring spoons, measuring cups, large skillet with lid, wooden spoon, cheese grater

Posted by do it Delicious
Category: Delicious Recipes

December 8, 2012


Beginners, you can risk it with this brisket….

Prep time: 15 minutes
Total time: 3 hours 45 minutes
Serves: 4

2 yellow onions
6 medium carrots
1 pound baby white potatoes (about 12)
2 pounds beef brisket
1 1/2 teaspoons kosher salt (1 tsp. + 1/2 tsp.)
3/4 teaspoon freshly ground black pepper (1/2 tsp. + 1/4 tsp.)
14.5-ounce can diced tomatoes
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
½ cup water or dry white wine

Heat oven to 300°F (with the oven rack in the middle). Take out a large roasting pan.

Trim the stem end off of each onion, cut in half from stem to root end, and peel. Then, thinly slice each half into half moons; discard the root. Scatter over the bottom the pan. Peel the carrots and trim the ends. Cut in half crosswise then cut then in half lengthwise. Scatter over the onions. Scrub the potatoes and add to the pan.

Season each side of the brisket with ½ teaspoon of the salt and ¼ teaspoon of the pepper (about 12 turns on pepper mill each side). Place the brisket, fat-side up, over the vegetables.

In a medium bowl, combine the tomatoes, tomato paste, vinegar, sugar, Worcestershire, water or wine, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Pour over the brisket and vegetables. Seal the pan tightly with foil or a lid and transfer to the oven. Roast until the brisket is fork tender, 3 1/2 to 4 hours.

Slice the brisket and serve over the carrots, potatoes, onions, and sauce.

Tools needed: large roasting pan, cutting board, chef’s knife, vegetable peeler, measuring spoon, measuring cups


Posted by do it Delicious
Category: Delicious Recipes

December 5, 2012

Roasted Cauliflower and Parmesan Pasta

Have you ever found yourself in the odd situation of only having cauliflower in your refrigerator come dinner time? Well, that is exactly how this recipe came about.

Prep time: 15 minutes
Total time: 30 minutes
Serves: 4

1 head cauliflower
2 cloves garlic
3 tablespoons e.v. olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 box (1 pound) spaghetti
1/4 cup chopped flat-leaf parsley
1/2 cup grated Parmesan
1/4 teaspoon crushed red pepper

Game Plan:
Heat the oven (with oven rack in the middle) to 425°F. Bring a large pot of water to a boil.

Cut the cauliflower into bite-size florets; discard the stem. Place in a colander and pass under cold running water to wash. Transfer to a rimmed sheet pan.

Chop the garlic and add to the pan. Drizzle everything with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill). Toss together with your hands and spread into a single layer.

Roast for 15 minutes, pull the pan out of the oven and turn the cauliflower with a spatula. Return to the oven to finish cooking until golden brown and tender, 10 to 15 minutes more.

Is the water boiling yet? Add the pasta and cook according to the package directions.

Meanwhile, chop the parsley and grate the cheese (if not already pre-grated).

Once the pasta is al dente, use a liquid measuring cup to scoop out 3/4 cup of the pasta water from the pot and set aside. Then, drain the pasta and the rest of the water into the colander. Return the pasta to the pot along reserved pasta water. Turn the heat on to low. Sprinkle in the Parmesan and stir until it melts and coats the pasta. Remove from the heat and stir in the roasted cauliflower, chopped parsley, and red pepper. Taste to see if it needs more salt before serving.

Tools needed: large pot, cutting board, chef’s knife, colander, rimmed sheet pan, measuring spoons, metal spatula, grater (if using)


Posted by do it Delicious
Category: Delicious Recipes

November 28, 2012

Cream of Bulgur Wheat with Blueberries

Bulgur is not vulgar. In fact, it makes a nice breakfast.

Prep time: 20 minutes
Total time: 20 minutes
Serves: 2

1/2 cup bulgur wheat
2 cups water
1/4 cup fresh blueberries
1 tablespoon dark brown sugar

In a small saucepan, combine the bulgur and the water. Place over high heat and bring to a boil. Lower the heat to medium-low and simmer (low boil), stirring occasionally, until tender, but still chewy, about 20 minutes. It should be thick and creamy. Divide between bowls and top with the blueberries and sugar. Pour in as much milk as you like.

Tools needed: small saucepan, measuring cups, measuring spoons

Posted by do it Delicious
Category: Delicious Recipes