January 24, 2013
The Greek islands of Kassos and Karpathos both have versions. - Bonnie S. Benwick, Washington Post Pasta With Yogurt and Onions Makes 4 servings Water 3 large red onions Salt 8 ounces spinach penne 5 tablespoons butter 2 cups low-fat plain Greek-style yogurt 1/2 to 1 cup coarsely grated hard, sharp-tasting cheese, such as an aged manchego 1. Bring a large pot...
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
November 16, 2012 |
A newborn, clearly in a hurry during rush hour, was delivered this morning morning in a car on the Pennsylvania Turnpike. According to state police at the King of Prussia Barracks, the unidentified parents were on their way to the hospital. They pulled over and called for assistance around 7:24 a.m., police said. The full-term baby boy was delivered inside the blue Toyota Prius which stopped at milemarker 336.7 on the westbound lanes in Whitemarsh Township. The mother and infant were transported by Ambler EMS to Albert Einstein Medical Center, police said.
November 1, 2012 |
Deviled chicken was one of my mom's standbys. My modern-day makeover gets rid of the skin. To keep the chicken moist and flavorful, I soak it in a combination of yogurt and mustard, then coat it in panko bread crumbs. The chicken pieces need to be refrigerated in the marinade for 8 to 12 hours. Panko-Crusted Deviled Chicken Makes 4 large or 8 small servings 1 cup nonfat plain yogurt 2 tablespoons Dijon-style mustard, or more to taste 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon sweet paprika 1/8 teaspoon cayenne pepper, or more to taste Eight 4-ounce boneless, skinless chicken breast halves (or use skinless, bone-in chicken thighs or legs)
October 25, 2012 |
In chef Harald Osa's version of packet cooking, presented here, he shared Norwegian sensibilities. Norwegian Salmon in Foil 4 servings 2 teaspoons canola oil 2 medium carrots, cut into matchsticks 1 small leek, peeled, cleaned, and cut into thin slices 1 small sweet onion, cut in half, then into thin half-moon slices 1/2 head iceberg lettuce, cut into 8 equal wedges 1/4 cup creamy peanut...