Something I’ve been seeing more and more of these days is coconut oil. Basically, it’s a healthy animal-free oil that a lot of Vegans use. Since I’m not Vegan in the least, but try out new things here and there, I’ve been purchasing and using coconut oil regularly in place of butter. It bakes and cooks very similar to butter and adds a hint of coconut taste to anything you add it to. I love coconut, so naturally I loved this stuff from the get go.
I couldn’t find any recipes on the BHG site using coconut oil specifically, so I picked a recipe that uses a lot of butter and did a little swap-out. Enter Shrimp Scampi: a quick and easy dinner or appetizer that everyone loves. AND, it takes about 15 minutes to whip up. Here’s how I did mine:
Start out by chopping a bunch of garlic and zesting a lemon. Feel free to chop up parsley too.
You’ll also want to keep your shrimp handy.
Now onto the coconut oil. The original recipe calls for 1/4 cup olive oil and a 1/4 cup of butter. Instead of using the butter, I just used coconut oil. Easy peasy.
So, to make this recipe, you throw all your ingredients into a baking dish or skillet and broil. I used precooked shrimp so didn’t cook ‘em very long. Overcooked shrimp = rubbery and gross. No bueno. If you’re using raw shrimp, then the time listed on the recipe will do. After a quick broil, you have your delicious garlicy, lemony and coconutty shrimp. It’s weirdly and addictingly delicious.
I’d also recommend dunking crusty bread into this hot mess. SO heavenly :)
To print the original Shrimp Scampi recipe, click here.
Whether you’re a strap-on-your-party-shoes New Year’s reveler or tucked-in-bed-by-ten New Year’s dreamer, there’s no doubt that there’s something special in the air on the last night of the year. It’s a time to reflect on a year’s change and a time to plan for the clean slate ahead.
Jessie here, senior nutrition editor at Diabetic Living magazine, a health brand developed by Better Homes and Gardens. This year I’ll be spending New Year’s Eve in a cabin in the woods drinking hot cocoa, cross-country skiing, and leisurely putting puzzles together with my husband and some of our closest friends. It’s exciting to have plans for the big night, but it also has me busy making lists of all the things I’ll need to pack so we have plenty of food and fun for the weekend. That’s where these easy-peasy snack recipes come in handy. They require minimal ingredients and prep, but they’re also special enough for a holiday get-together.
1. Easy Bake
Mix together a container of ricotta, half a package of thawed, drained frozen spinach, olive oil, a sprinkle of sage, a clove of minced garlic, salt, and pepper. Bake at 400 degrees F for 25 to 30 minutes. Served with toasted baguette slices.
2. No Cook
Wrap pear slices and white cheddar pieces with prosciutto (or use any combo of your favorite cheese and charcuterie).
3. On a Stick
Skewer cooked mini meatballs and cooked tortellini and serve with your favorite homemade or store-bought marinara.
Click here for 20 more simply delicious New Year’s appetizer recipes and click here for a collection of our 10 best New Year’s Eve cocktail recipes. From all of us at Delish Dish and Better Homes and Gardens, cheers to a happy and healthy 2013!
Hello! Kate from Cookie and Kate here. I’m excited to share this restorative miso soup today, which is a perfectly simple, hot one-pot meal. It’s light but filling, which is just the kind of meal I’m craving on these chilly days when I’m feeling overstuffed from all the holidays feasts.
Miso is on my short list of “magic ingredients,” right up there with various vinegars and flaky finishing salts. Miso is most often made of fermented soy beans, and it adds a delicious umami flavor to Japanese-style dishes. It comes in several different colors; white being the most mild in flavor and the darker red, yellow and black colors have more intense, complex flavors. So far, I have only experimented with white miso, and it adds a delicious “je ne sais quoi” factor to Asian dishes. It really made this simple soup go from ordinary to something special.
Once miso hit my radar, I was surprised to discover that it is relatively easy to find at grocery stores. Look for it in the refrigerated section (typically near the tofu). It also lasts for a few months in the refrigerator, so I don’t worry about it going bad.
For this soup recipe, I followed BHG’s Asian Chicken Noodle Soup recipe, making it vegetarian with a couple of simple substitutions. I used vegetable stock instead of chicken stock and extra-firm tofu instead of chicken, which I chopped into small, bite-sized strips. I also added a carrot that I sliced into ribbons using my vegetable peeler, and spiced up the final result with some sriracha. I hope you’ll give it a try soon!
So you have your holiday menus worked out, right? Well I’m going to give you reason to pause and maybe rethink your planned menu.
Let’s agree this is going to be killer, no waxing on with the standard food descriptors. I’m just going to say every BHG recipe I’ve made has been solid. With that as our starting point let’s move to the tweaks I made to the original Baked Stuffed French Toast recipe. Read more
Seasons Greetings from The Forest Feast! It’s always fun to have one fancy cocktail at holiday celebrations in addition to beer and wine, and this one is easy and festive! It’s a holiday twist on the classic Old Fashioned, with floating cranberries as garnish instead of a maraschino cherry.
The only real technique involved is cutting the orange twist. Just use a pairing knife to make a long wide shaving, then gently twist it from both ends into a loose spiral that can hang off the edge of the glass.
I mixed my ingredients first in a cocktail mixing glass, but you can also just do it in your glass.
Old Fashioned Cocktail (with a holiday twist!)
- 1 teaspoon sugar
An orange twist or an orange slice
- 2 ounces bourbon
A few ice cubes (1/2 cup?)
Fresh cranberries for garnish (they’re edible but probably too tart to eat)
1. In a short stemless glass, combine sugar, bitters and bourbon. Stir until sugar is dissolved, then add ice and stir more.
2. Garnish with floating cranberries and an orange “twist” on the side of the glass.
Makes 1 serving
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods last summer where she is currently working on The Forest Feast Cookbook.