Written on October 8, 2013 at 8:30 am , by BHG Guest Blogger
Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
Written on August 13, 2013 at 8:30 am , by BHG Guest Blogger
Hi! I’m Angie McGowan from Eclectic Recipes and I’m so happy to guest posting today! I’ve been blogging since 2009 about the recipes we love to make in our family. I’ve been able to share recipes on my blog that have been passed down in our family, recipes I’ve learned from dear friends and things I’ve developed on my own along the way. The memories created around the dinner table while we enjoy good food with our friends and family are such an important part of lives. You can follow me on Instagram and Pinterest.
One of my favorite recipes from my family is a tomato pie. It’s a summer essential that uses the ripest summer tomatoes baked into a savory cheesy pie. I usually make it the same way, layered with sweet vidalia onions and lots of cheese and mayonnaise. It’s not exactly low fat, but as a once in a while treat, it’s definitely worth it. However, when I saw this version of tomato pie made with cherry tomatoes on the Better Homes and Gardens website, I knew I must make it as soon as possible!
One of the problems I’ve always had with a traditional tomato pie, is that even when you use a variety of tomatoes that are low moisture, and squeeze and strain as much moisture out of them as possible, the pie can still be a bit soggy, even though it tastes amazing. Well, this recipe solves the soggy tomato pie dilemma by placing the cheese on the bottom instead of the top. This allows the tomatoes to dry out even more and it makes a much cuter pie too!
To start this recipe, I used 2 refrigerated pie crusts that I rolled together. Doing this creates just the kind of sturdy pie crust you need for this hearty tomato pie. You then you pre-bake the pie crust to keep it crisp.
While the pie crust is baking, you crisp up some bacon and sauté some onions. Then you make the savory, cheesy filling which is a combination of cream cheese, mayonnaise, Parmesan cheese, egg and lemon zest.
When I made this recipe, I used a combination of sweet red and yellow sweet cherry tomatoes, instead of just red tomatoes as the recipe states. This makes the pie a bit more colorful and fun. I halved the tomatoes, added fresh basil, some crisp bacon and a little salt and pepper to the tomatoes before placing them on top of the pie.
The pie takes about 35 minutes to bake, and then at least an hour to cool and set up. The waiting for the pie to cool is the worst part because it smells so amazing! The combination of sweet roasted cheesy tomatoes, basil and Parmasan is just to die for.
But it’s worth the wait. After the pie cools, garnish witih either some fresh lettuce as in the recipe, or a large sprig of fresh basil as I’ve done here. Either way, you won’t be dissapointed. Serve this pie with a simple salad (we really love Caesar salad with this pie) and have a simple summer dinner with friends and family.
This recipe was such a huge hit with my family, everyone raved about it. I can’t wait to make it again next week. It’s definitely a recipe we’ll cherish in our family for many years to come.
For the full recipe, visit Cherry Tomato Pie.
Written on July 15, 2013 at 7:30 am , by BHG Guest Blogger
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.
Written on April 23, 2013 at 8:30 am , by Delish Dish Editor
Hi it’s Beth again, assistant food editor for bhg.com, and I have a confession to make. I love pasta. I love that it’s always quick, always delicious, and easy to throw together. So when I saw this Artichoke and Tomato Pasta recipe from the May issue of Better Homes and Gardens, I knew I had to try it. Since it uses ingredients I already had in my cupboard – canned tomatoes, artichokes, garlic, and pasta – I didn’t even have to go out and buy any groceries. Which is awesome especially when you’re trying to throw together a quick meal on a Monday night and don’t want to have to make that extra trip to the store.
The prep for this recipe was seriously a breeze. I cooked the pasta while I put together the sauce which included sweet onion, garlic, tomatoes, chopped artichoke and just a dash of salt and pepper. In the world of homemade pasta sauce, the simpler, the better in my book.
Also, I may have used a little more Parmesan cheese than the recipe called for, but then again I tend to lose all self-control when I’m around Parmesan. A few fresh basil leaves finished off this simple twist on plain old spaghetti. I used fettucine noodles and liked how they really held up the chunky tomato sauce.
And that’s it! In minutes, I had a satisfying pasta dinner that I will definitely be making over and over again on those busy weeknights when you just want something quick and delicious. Get the recipe here!
Written on April 18, 2013 at 1:33 pm , by Kate Taylor
Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.
If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.
I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.
Greek Quinoa (my way)
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 cup water
- handful cherry tomatoes, chopped
- several handfuls baby arugula or roughly chopped arugula
- 1/3 cup finely chopped red onion
- 1 to 2 cloves garlic, pressed or minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 to 2 ripe avocados, pitted, peeled, and sliced
- 1/3 cup crumbled goat cheese (or feta cheese)
1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.
2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.
Notes: serves 2 as a main course or 4 as a side.
Find BHG’s original recipe for Greek Quinoa.
Written on April 11, 2013 at 8:00 am , by Erin Gleeson
Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.
- 1 5 1/4 ounce package tabbouleh (wheat salad) mix
- 1 cup boiling water
- 1 1/2 cups chopped tomato
- 1 cup chopped yellow, red, and/or green sweet pepper
- 1/2 cup sliced green onions
- 1/2 cup snipped fresh parsley
- 1/2 cup snipped fresh mint
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- endive leaves
1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.
2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.
3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.