BHG Delish Dish

Stirring Up Ideas In The Kitchen

March 2013

For those of you who have never attempted to brown butter or make anything with browned butter, let me be the first to tell you that you are missing out! Something magical happens when you let butter get all golden and fragrant! And the best part is you only need butter!

So, here’s how you do it. Grab a stick of butter and place it in a small saucepan over low heat. Once it’s completely melted, swirl the pan every 30 seconds or so and let it slowly brown. After a few minutes of babysitting, you’ll notice the milk solids start to brown up and then voila! It’s done! Try not to let it sit on the stove top unattended because it only takes a few seconds from going to perfect to burnt. And burnt butter is not quite the flavor profile we’re going for. Read more


 

It’s been a long and dreary winter here in Pennsylvania, and I’m thrilled that St. Patrick’s Day (and spring!) are just around the corner. For me, St. Patrick’s Day always means that the worst of winter is over. The plethora of green (shamrocks, hats, beer, etc.) also serves as reminder to get my diet in check. I don’t know about you, but when I eat lots of leafy greens and fresh veggies, I always feel a little lighter and more motivated.

 

 

1. Spring Greens and Roasted Chicken // 2.Scallops-Pecans Wilted Salad // 3. Fast Nicoise Salad // 4. Spring Waldorf Salad // 5. Mango Chicken Salad // 6. Shrimp & Watercress Salad  // 7. Cajun Turkey and Fresh Melon Salad // 8. Spinach Salad with Ancho Chili Pepper Chops

 

Thankfully, the experts at BHG have created some of the most glorious salad recipes I have ever seen! Variations on the classic Waldorf salad, plus a fabulous grilled steak bruschetta salad that leaves me feeling full, but healthy and vibrant, too. Doesn’t sound like a bad combination if you ask me. To make things a bit easier for you, here are eighteen of my personal favorites. So do yourself a favor and eat your greens this St. Patrick’s Day!

 

9. Edamame Bread Salad // 10. Layered Spinach and Pot Sticker Salad // 11. Herb Salad with Creamy Lemon Dressing // 12. Steak and Potato Salad // 13. Southern Cobb Salad // 14. Basil-Tomato Salad // 15. Grilled Steak Bruschetta Salad // 16.  Garden Salad with Balsamic Dressing and Herb Feta

Let us know in the comments what your favorite salad is.

 

Cheers,

Michael Wurm, Jr. – Inspired by Charm


Hi, I’m Grace Young, cookbook author and stir-fry guru. The wok is one of the most incredible cooking instruments, yet it’s sadly overlooked. I was delighted to create modern recipes that demonstrate the versatility of the wok for the April issue of Better Homes and Gardens.

Photo Credit (image on left): Steven Mark Needham
Photo Credit (image on right): Juli Leonard

With a wok you can pan-fry, braise, steam, boil, poach, deep-fry and even smoke foods. But the easiest way to fall in love with this iconic pan is to stir-fry. Seasonal ingredients are the key to a great stir-fry. The high heat and fast cooking accentuates the natural flavor and texture of ingredients, especially vegetables.

My favorite place to shop for produce is the farmer’s market. This spring as I wandered around the Union Square farmer’s market in New York City I couldn’t resist the young garlic, baby lettuce, and picture-perfect radishes. On the way home I stopped to buy shrimp, and by the time I was in my kitchen, I had the inspiration to create the Seared Shrimp Salad with Wok Dressing. I wanted a simple dressing, fragrant with sesame oil, but with a little kick from sriracha sauce, garlic, and a hint of honey.

I wrapped the just-cleaned shrimp with plenty of paper towels until they were dry to the touch. Excess moisture causes spattering and takes down the temperature of the pan, preventing the shrimp from searing. After a quick stir-fry the garlic, ginger, and coconut-infused shrimp is intensely flavored and laced with wok aroma. Served with young lettuce, radishes, avocado, and the warm dressing, this dish captures the fresh taste of springtime.

The beauty of a stir-fry is once you understand the basics you can improvise and vary the vegetables as the seasons evolve. From now until the end of autumn, stir-fries are at their best, when farmer’s markets are abundant with just harvested vegetables that come alive in your wok. I encourage you to explore your local farmer’s markets and buy what’s in season. If you’ve never cooked with a wok now’s the time to start your culinary love affair. Get the recipe here!


Hi all, it’s Sheena, digital editor for bhg.com, joining today. As a registered dietitian it’s my job to let the world know that March is national nutrition month! (No, that exclamation point is not a mistake, it really is that exciting!) I figured there’s no better time than during nutrition month to get refreshed on the MyPlate guidelines, so I cooked up this Garden Vegetables Lasagna meal that knocks out all five food groups.

As you can see, you can stick to “the plate” while still allowing your foods to touch. Think about this the next time you make a casserole, main-dish salad, or stir-fry. You can add every food group to recipes that mix ingredients. Want proof that all the food groups are accounted for in this recipe?

It may look skimpy in the protein group, but because there is so much dairy, which also contributes protein, this veggie-loaded meal still provides 29 grams of protein with only 421 calories! One other delicious thing about this recipe I must point out is the Essential Everyday Vinaigrette used for the salad. The name says it all. I would happily enjoy this dressing every single day. It’s so easy to make – especially using a screw-top jar for mixing ingredients – and tastes better than anything out of a bottle without strange ingredients I can’t pronounce. I bet you have each ingredient in your pantry right now.

It all comes together as an all-in-one meal the whole family will enjoy. Or one delicious dinner and a week’s worth of leftovers, if you eat like me.

For more healthy dinner ideas that fit with MyPlate check out these MyPlate recipes. Or learn more about MyPlate by clicking here to visit the MyPlate website.

 


If there ever was a food to turn around my deep frying avoidance around, it would be this Chocolate Cannoli recipe. I’m not talking about the consumption of deep fried foods–um, no problem there as evident by my half-a-dozen downing of these cannolis.

By avoidance I mean the method of deep frying. I seldom do it, so as result I’m not very good at it. And as a result of that, I burnt four cannoli shells before I found the perfect timing for a “golden brown” finish. The important take away here: read the directions throughly and pay close attention to the color.  The time in the recipe is a guide and is clearly indicated as such. Obviously, I missed that clear indication of “1 minute or until golden”. So along with that, unless you are a deep frying expert, be prepared to mess up at least one shell to get your timing down.

As for the taste, grab your eating pants because you probably won’t be stopping after one—or six. Agreed? Awesome. Click here for the Chocolate Cannoli recipe.

 

*Recipe tweak – To finish the cannol like the above pictures: Dip the edges of the shell in melted chocolate and rim with crushed toffee or nuts.


We admit it. We’re obsessed with food blogs. So we’re super excited to announce a new post series that highlights a few of our favorite blogger recipes from around the web. Every month we’ll share a roundup of fresh recipes we’re loving, and we’re starting with meatless meals.

1) The Veg Out Pizza from Seasons & Suppers combines the best of all worlds: it’s topped with slow-roasted veggies, and it’s the perfect meal for, well, vegging out.

Photo Credit: Seasons & Supppers

2) Flaky, crispy, and loaded with potatoes, onions, and vegetables, these Mini Vegetarian Pot Pies from the Flourishing Foodie are sure to satisfy my winter comfort food cravings.

Photo Credit: Flourishing Foodie

3) All jokes aside, Stefanie, from Sarcastic Cooking, knows how to cook up one seriously tasty casserole. Like this meatless recipe for Baked Asiago & Lemon Orzo.

Photo Credit: Sarcastic Cooking

4) With plenty of basil, almonds, and feta, the Roasted Cauliflower Pasta from Love & Lemons is one meatless meal we can’t get enough of.

Photo Credit: Love & Lemons

5) Colorful and flavorful, this Spiced Sweet Potato and Goat Cheese Egg Skillet from Naturally Ella has got it goin’ on.

Photo Credit: Naturally Ella

6) Easy, make-ahead, and packed with bright flavors, the Warm Chickpea Salad with Cumin & Garlic from The Kitchn wins the award for tastiest meatless lunch idea.

Photo Credit: The Kitchn

7) A Couple Cooks managed to pack  a whole lotta delicious ingredients into their Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette.

Photo Credit: A Couple Cooks

8) Roasted squash, kale, and shallots? Count us in! Leave it 101 Cookbooks to whip up a tasty dish of Roasted Vegetable Orzo.

Photo Credit: 101 Cookbooks

9) Cheese + quinoa + a creamy homemade aioli = one totally tasty appetizer. Check out the Cheesy Quinoa Cakes from Spoon Fork Bacon.

Photo Credit: Spoon Fork Bacon

10) We can’t wait to try the interesting combination of winter squash and Tandoori spices in these Roasted Acorn Squash & Black Bean Tandoori Enchiladas from Good Things Grow.

Photo Credit: Good Things Grow

11) Any meal that combines pasta, veggies, and freshly grated Parm sounds right up our alley. So naturally, we love the sound of the Mushroom Zucchini Cream Spaghettini from Cook Republic.

Photo Credit: Cook Republic

12) You had us at pesto-stuffed mushrooms. We can’t wait to try these at home and dig our forks into the Portobello Mushrooms with Kale Pesto Guacamole from Bev Cooks.

Photo Credit: Bev Cooks

13) Oh my goodness. Whipped feta?! Just when we think we’ve seen it all, How Sweet It Is goes and invents Whipped Feta.

Photo Credit: How Sweet It Is

What meatless recipes are you loving right now? If you have a recipe or blog post you’d like to share with us, send an email to BHGBloggers@Meredith.com for the chance to be featured in our monthly Best of the Blogs series.

Happy cooking!

- Beth, Assistant Digital Food Editor


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