Hi BHG! My name is Christine, and I am the blogger behind WRY TOAST, a healthy-eating blog focused on seasonal recipes that fit into any woman’s hectic lifestyle. As someone who strives to create recipes that are easy, accessible, and most importantly — fun! — I was immediately drawn to this Make-Ahead Baked Ziti – Who doesn’t love the convenience of pre-made dishes? And three cheeses?! I’m in heaven.
Experimenting with a dish like this is simply a pure joy – There’s tons of room for creativity, all while staying true to the original recipe. From first glance I knew this ziti had the potential to take on loads of springtime veggies, so I appropriately added peas, diced leeks, and sliced cherry tomatoes into the scheme. I also played around with the cheeses, swapping out pungent gorgonzola for milder mini mozzarella balls, better known as bocconcini.
In addition to the above tweaks, I decided to play around with the cheese sauce, too. Rather than build my sauce with a cup’s worth of cream, I opted instead for skim milk, then balanced out the lack of fat in the milk by creating a basic roux of 2 tbsp butter + 2 tbsp flour. These simple switches toned down the calories and fat while still yielding an impossibly creamy cheese sauce, so it was a major win-win.
This recipe is the ideal meal to prep on Sunday, then throw it in the oven mid-week when you’re too crazed to make a homemade dinner from scratch. And not only is the pre-made angle a significant plus, but I love how the trio of cheeses help mask the overflowing veggies – Kids will never know you’re sneaking them in! Experiment with chopped broccoli, diced peppers, asparagus, mushrooms – You name it! This is a wonderfully versatile dish and can be easily tailored to please any discerning palate – Be sure to check out the original recipe, and get cooking! x
Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!
When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago. You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate. Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.
The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition. Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge. I sprinkled a bit of that in and chopped up some roasted red peppers we had around. At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).
You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items. Totally up to you. You really can’t go wrong.
Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog A Thought For Food. He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog. Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.
Happy Thanksgiving! Erin from The Forest Feast here, sending greetings from my family’s annual celebration in Santa Barbara, CA. My husband Jonathan and I left the woods and headed for the beach where we’re spending the weekend cooking, eating, and surfing with lots of relatives at my aunt and uncle’s beach house. This is my absolute favorite holiday! We spend all day cooking in their dreamy kitchen overlooking the ocean while the turkey cooks on the BBQ outside.
This year, we are shaking up the menu a bit with this New Cranberry Sauce, which includes persimmons, my favorite autumn treat. Trees full of these ripe, orange fruits are everywhere near where we live right now! A friend was kind enough to let me come and pick some off his tree, and I was excited to be able to use them in this Thanksgiving dish. It’s a fun, seasonal twist on the traditional recipe and adds color and sweetness to the cranberry sauce.
We eat around sunset, and I always take a picture of the turkey as it comes off the grill.
Makes: 12 servings. Serving size: 1/4 cup. Yield: 12 (1/4-cup) servings
Prep 10 mins, cook 18 mins to 20 mins, chill up to 48 hours.
1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 12 ounce bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 teaspoon ground ginger
1 fuyu persimmon or apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional, as garnish)
Directions: In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Stir in persimmon for the last 2 minutes. Remove from heat. Serve warm or at room temperature or transfer to a storage container. Can be covered and chilled up to 48 hours. If desired, top sauce with a rosemary sprig as a garnish. Makes 12 (1/4-cup) servings.
Kitchen Tip: There are two types of persimmons: Fuyus and hachiyas. For this recipe, use fuyus, which are tomato-shape, and can be eaten when firm or slightly soft. The fruit, available from October to December, should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
The Forest Feast is a blog by Erin Gleeson full of simple, vegetable based recipes that are presented visually, with handwriting, illustration and photos to describe the steps.