Our top 10 recipes of 2020 are, fittingly, full of comfort - The Washington Post
Our top 10 recipes of 2020 are, fittingly, full of comfort - The Washington Post |
- Our top 10 recipes of 2020 are, fittingly, full of comfort - The Washington Post
- 6 must-try recipes from Buff families | Health & Wellness Services - CU Boulder Today
- Simple recipes for cold weather - MVHS Oracle
- This Quick Pasta Recipe Is a Roman Classic - The Wall Street Journal
Our top 10 recipes of 2020 are, fittingly, full of comfort - The Washington Post Posted: 15 Dec 2020 07:00 AM PST ![]() That makes sense in a pandemic, when so many of us have been staying home and looking for ways to find solace in the kitchen, if and when we can. So, perhaps unsurprisingly, our readers turned to what you could call the Big Four of Comfort — soup, carbs (bread! pasta! pizza!), chicken and cheese. Almost all of these dishes are well-suited to cold-weather meals, which makes the end of the year a perfect time to revisit them. And now, let the countdown begin. 10. Mosca's Chicken a la Grande. Recipes editor Ann Maloney turned to her hometown of New Orleans for fond memories and a great meal, and the result was this garlicky, herb-packed dinner that she calls "sublime." 8. Lemon-Butter Pasta with Parmesan. More cheese and carbs? Check and check. This six-ingredient (two are salt and pepper), pantry-friendly dinner perfectly balances zesty lemon and rich butter. 7. Dahi Toast (Grilled Yogurt Sandwiches). Here's a crunchy, cooling and meatless meal inspired by what "Great British Bake Off" contestant and cookbook author Chetna Makan would have in her lunchbox growing up in India. 6. Wine-Braised Chicken With Mushrooms. This one-pan recipe is close to my heart — and now to many readers' as well, based on the feedback I've received since it ran. I did some updating to my grandmother's original formula, and the reward is a tender, rich braise just made for serving with good bread. 5. No-Knead English Muffins. Time is the most important ingredient in these beautifully textured English muffins that feature whole-wheat flour tempered with a bit of honey. The outstanding recipe comes from cookbook author Stella Parks. 3. Mexican-Style Shrimp Casserole. Make Ann's recipe as written for a warm tray of comfort, or riff on it using what you have. It's a pantry-friendly option: The protein, sauce and cheese are all up for interpretation. 2. Stove-Top Naan. Having the well-known Indian bread at home used to mean takeout or a trip to the freezer aisle, but no longer, now that I've nailed this recipe. This naan is risen with baking powder and cooked in a cast-iron skillet. 1. Greek Lentil and Spinach Soup With Lemon. Our most popular recipe of 2020 by a huge margin, this hearty but bright soup is so delicious and comforting that one nurse has eaten it every workday for 17 years. Given the numbers, we wouldn't be surprised if some of you will, too. |
6 must-try recipes from Buff families | Health & Wellness Services - CU Boulder Today Posted: 14 Dec 2020 09:40 AM PST Each year our Buff families share their most prized family recipes as part of our Taste of Home event. These recipes are a reminder of how important it is to connect with loved ones, spend time on ourselves and connect with our traditions. Try out some of these Buff-approved recipes this winter! Have a recipe you want to share? BreakfastWhether you're an early bird or a brunch connoisseur, these breakfast recipes are sure to satisfy. Just don't forget your coffee or tea! STRAWBERRY NUTELLA CREPE | From the kitchen of Paula Borg INGREDIENTS DIRECTIONS 1. Slice fruit and put aside. 2. Mix egg, four, sugar, milk and chill for 30 minutes. 3. Butter frying pan, pour crepe mix in pan, let set for about 1 minute, while swirling around to set the mixture. 4. Remove crepe, spread nutella and cover with fruit. 5. Fold in half then again, top with whipped cream. GRANDMA BURKE'S BISCUITS AND GRAVY | From the kitchen of Bridget Child INGREDIENTS DIRECTIONS 1. Remove sausage casings and brown in a skillet. Do not drain! 2. Add butter, then spices. 3. Make a slurry with ½ c. milk and flour and pour in (add more flour and milk if gravy is still very thin). 4. Add the rest of the milk. 5. Heat on medium to slow boil, constantly stirring. 6. Put the cut biscuit in the bottom of a bowl and ladle the gravy on top. Lunch and DinnerEnjoy a relaxing winter break with a side of comfort food. These lunch and dinner recipes are a great way to treat yourself, family or some very lucky roommates. CUTLET (AND) CURRY RICE | From the kitchen of Wai Yin Chow INGREDIENTS DIRECTIONS 1. Prepare rice, follow instructions on the box. 2. Boil onions, potatoes and carrots in water until soft, around 15 minutes on low heat. 3. If using meat, (it is optional) brown it with a little oil. 4. Add curry sauce or cubes to the vegetables (break up cubes to help them dissolve). 5. Pan fry, deep fry or air-fry cutlets and serve with the curry sauce and rice. BAKED MACARONI & CHEESE | From the kitchen of Martha Musto INGREDIENTS DIRECTIONS 1. Preheat oven to 350ºF. 2. Butter or spray a 2-quart baking dish and set aside. 3. Cook pasta according to instructions. Drain when finished. 4. In the meanwhile, heat milk in a saucepan to just below simmer. 5. In another saucepan, melt butter over medium-low heat. Pour 1 tbsp. butter into a small bowl, add bread crumbs and toss together; set aside. 6. Add flour to the remaining butter in the saucepan and whisk over the heat for 2 minutes. Slowly whisk in the hot milk and continue stirring until the mixture thickens and comes to a simmer. 7. Whisk in salt, nutmeg, Tabasco and 2 cups of the cheese. Add the cheese sauce and mix together thoroughly with cooked pasta. 8. Spread ⅓ of the pasta mixture over the bottom of the prepared baking dish. Scatter ⅓ of the remaining cheese on top. Repeat, finishing with bread crumbs. 9. Bake for 25 to 35 minutes or until golden and bubbling. DessertsLet your inner baker shine with these tried and true sweet treats! HONEY GINGERBREAD COOKIES | From the kitchen of Debra Krizmanich INGREDIENTS DIRECTIONS 1. Sift sugar, flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a bowl. 2. Work in butter and then honey. 3. Refrigerate if possible then roll out dough to ⅛-inch thick on a floured board or between sheets of waxed paper and cut into desired shapes. 4. Bake regular size cookies about 12 minutes at 375 degrees. 5. After a minute, remove from cookie sheets and cool on wire racks. Do not overbake, but if you do they are good for dunking in milk DARK CHOCOLATE CHIP PUMPKIN MUFFINS | From the kitchen of Susan Day INGREDIENTS DIRECTIONS 1. Preheat oven to 350ºF. Line muffin tins with paper liners. 2. Mix the dry ingredients together except for the chocolate chips. 3. Mix the wet ingredients together well. Stir both mixtures together. This can be easily done by hand but you can use an electric mixer. 4. Gently stir in dark chocolate chips (optional). 5. Fill muffin cups ¾ full. Sprinkle the tops with a couple chocolate chips if you want them to show. 6. Bake 25 mins or until done. Cool and seal in an airtight container to keep them moist. Additional ResourcesMedical Services offers Nutrition Services to all CU Boulder students. Learn how to address medical conditions, budget and meal plan, create healthy recipes and more. Virtual telehealth appointments are available to new and returning clients! Learn more about Nutrition Services Want to explore more delicious meals? Keep an eye out for our upcoming 2020-2021 Taste of Home Cookbook or check out our previous editions. 2017-2018 Cookbook 2018-2019 Cookbook 2019-2020 Cookbook |
Simple recipes for cold weather - MVHS Oracle Posted: 15 Dec 2020 10:02 AM PST As the weather gets colder and fall is among us, it's always nice to escape the cold through warm comfort food. But as a person with limited cooking skills and patience, it can seem daunting to make food that is good and easy to make. With that being said, here are four easy and delicious recipes for the coming cool weather: 1.) Pumpkin Soup This soup is great for even the most amature cooks, as the most challenging part of the recipe is mixing the ingredients together! It's also a great way to get geared up for fall with the traditional pumpkin flavor of the soup. Taking a total of less than ten minutes to make, this is definitely a recipe worth trying out. Ingredients: 1 medium onion, grated 2 tbsp. olive oil 1 29-oz. canned pure pumpkin 2 14.5-oz. cans chicken broth (4 cups) ½ c. heavy cream 2 tsp. pumpkin pie spice ¾ tsp. salt Directions:
2.) Parsley Garlic Bread This easy and quick recipe is great for a snack or appetizer when pressed for time, and the taste of warm fresh bread is sure to make you want to cozy up and refuge in warmth. Ingredients: 4 thick slices country bread 2 tbsp. olive oil 1 clove peeled garlic Kosher salt and black pepper 2 tbsp. flat-leaf parsley Directions:
3.) Mug Cake Most everyone likes a sweet slice of cake, however, it can be difficult and time-consuming to make. The perfect solution is mug cakes! They only take a total of six minutes before you are ready to enjoy a delicious warm sweet treat. The best part is that you can add almost any ingredient to the recipe to have different flavored cakes. Ingredients: 4 tablespoons all-purpose flour 2 tablespoons sugar ½ teaspoon baking powder 4 tablespoons milk (or dairy-free milk) 1 ½ tablespoons flavorless oil (sunflower, vegetable or coconut oil) ¼ teaspoon vanilla extract 1 tablespoon Funfetti sprinkles Directions:
4.) Sugar Cookies Like cakes and other desserts, it often takes a lot of time and ingredients to make an enjoyable treat. With these sugar cookies it only takes three ingredients and thirty minutes to be finished with delicious warm cookies. Ingredients: 1 stick plus 2 tbsp. salted butter, softened ⅓ c. granulated sugar 1 c. all-purpose flour Sprinkles Directions:
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This Quick Pasta Recipe Is a Roman Classic - The Wall Street Journal Posted: 15 Dec 2020 09:05 AM PST PASTA GO The sauce cooks down and cloaks the noodles as they finish together in the same pan.Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONIThe Chef: Rebecca WilcombHer Restaurant: Gianna in New Orleans What She's Known For: Cooking that honors Italian grandmothers, including her own, for whom the restaurant is named. Pristine ingredients, the best local produce and Gulf seafood. WHEN TOMATOES and pork fat come together in a particular way, it's magic—also known as all'Amatriciana, the classic Roman pasta sauce. Chef Rebecca Wilcomb of Gianna in New Orleans has spent a lifetime learning to appreciate the subtleties of this simple dish. "There should be balance between the fat and acid," she said. "The fat should shape the mouthfeel, and its smoky flavor should be in the background." Ms. Wilcomb's second Slow Food Fast recipe is rooted in the version she grew up eating with her Italian-born mother as well those she found later while traveling in Italy. "My mom would use guanciale, pancetta or bacon," she said. "I like all three. Whatever you use, it should be really well marbled." Good canned tomatoes make a difference, too, Ms. Wilcomb emphasized, because they won't impart a tinny taste. Long, hollow bucatini noodles stand up nicely to the rustic sauce and provide a nice bite. But if spaghetti is what you have, that works well too. SHARE YOUR THOUGHTSShare your experience with this recipe—did you make any adaptations? How did you serve it? Join the conversation below. The ingredient list is short—what any Italian nonna might stock in her pantry. At the stove, it comes together quickly. "What you want is a bold end result that's also restrained," Ms. Wilcomb said. "This is a humble dish that celebrates ingenuity." To explore and search through all our recipes, check out the new WSJ Recipes page. Ingredients
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