August 7, 2012 |
Officials closed the southbound lanes of I-95 in Bensalem for more than 3 1/2-hours today so crews could remove a tractor-trailer that overturned in the predawn hours. They also had to patch damage where the rig gouged out a section of the roadway. No serious injuries were reported in the crash around 5 a.m. near Route 413. Officials said the tractor-trailer carrying watermelons was northbound on I-95 when it went out of control, crossed the grassy median and flip on its side in the lane closest to the median.
July 26, 2012 |
You can't ask for more color or crunch, with relatively little effort. A quick combination of peanut butter, soy sauce, and hot water creates just enough sauce to coat the vegetables and chicken. Chicken Stir-Fry With Mango and Peanut Sauce 4 or 5 servings Water 3 medium carrots 6 or 7 scallions 2 cups sugar snap peas 1 Champagne mango 3 boneless, skinless chicken breasts (about 11/2 pounds) 1/4 teaspoon kosher salt 1/4 teaspoon fresh pepper 1 tablespoon canola oil 3 tablespoons chunky peanut butter 2 tablespoons soy sauce 1. Boil a kettle of water.
July 25, 2012 |
A car crashed through a handrail and down steps leading to the entrance of The Gallery at Market East during rush hour this morning in Center City. The crash occurred at 9th and Market Streets shortly after 7 a.m. It involved a red, Oldsmobile Achieva and a gray Dodge Caravan minivan. No one appeared to be seriously injured. But the scene drew astonished commuters as the Achieva perched half-way down the concrete steps between Kmart and the mall's entrance. The identities of the drivers were not immediately available, but both vehicles had Pennsylvania license plates.
May 3, 2012 |
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?
April 26, 2012 |
Much as I love a big, beefy steak on the grill, sometimes I need something lighter. My new favorite is cauliflower — sliced into two thick "steaks. " In this recipe, I've topped them with poached eggs and truffle oil, creating a delicious sauce. Grilled Cauliflower Steaks With Poached Eggs and Truffle Oil Makes 2 servings 1 large head cauliflower Olive oil Salt, ground black pepper 1/2 teaspoon garlic powder Juice of 1/2 lemon 1 tablespoon vinegar 2 eggs Truffle oil (or truffle-flavored olive oil)
March 22, 2012 |
This variation on the traditional pasta carbonara dish used crispy salami instead of pancetta or bacon as a topper. I added asparagus to the recipe as an ode to to spring. Spaghetti Carbonara With Asparagus and Crispy Salami Makes 4 servings 2 large eggs 3/4 cup grated Parmesan cheese (plus more for serving) 1/4 cup half-and-half 3/4 pound dry spaghetti 1/2 pound trimmed asparagus, cut into 2-inch pieces 1 tablespoon olive oil 1/4 pound salami, cut into 1/4-inch-wide strips 3 cloves garlic, peeled, chopped 1/4 cup white wine Salt and freshly ground black pepper, to taste 1/2 cup chopped parsley for garnish 1. In a small bowl, whisk together the eggs, Parmesan cheese, and half-and-half.
March 15, 2012 |
Try this Guinness-marinated steak sandwich for St. Paddy's Day, a refreshing change from stew or corned beef and cabbage. Guinness Marinated Flank Steak Sandwiches With Grilled Onions and Boursin Cheese Makes 4 servings 2-pound flank steak or London broil, at least 1-inch thick 14.9-ounce can Guinness beer 2 large red onions, cut into 1/2-inch slices 1 small container Boursin...
March 8, 2012 |
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
March 1, 2012 |
Having recently fallen in love with the nutty flavor of red quinoa (say it KEEN-wah), I've been looking for ways to use the ancient grain. Updating a favorite recipe seemed like a good start. The dish, called East Indian rice, was clipped about 20 years ago from a newspaper. It's a simple rice dish with dried fruit and onions cooked right in, and flavored with curry powder, cinnamon, and ginger. Yogurt stirred in at the end makes it creamy. Red Quinoa with Dried Fruit and Yogurt Makes 4 servings 1 tablespoon olive oil 1 small onion, finely diced 1 to 2 teaspoons chopped crystallized ginger or fresh grated ginger 1 1/2 teaspoons curry powder 1 1/4 cups water 1/2 teaspoon each ground cinnamon, salt 1/4 teaspoon red pepper flakes 1 cup red quinoa, rinsed, drained 1 cup diced dried mixed fruit 1/2 cup plain yogurt, at room temperature 1/2 cup salted cashews or peanuts Chopped fresh cilantro leaves 1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger.