This quick pasta dish is a hearty side that pleases everyone. Mom and Dad like the healthy spinach and complex wild mushroom avors, while kids enjoy the cheesy gnocchi. INGREDIENTS 1 package pre-made gnocchi (usually about 17 ounces) Sea salt 1 tablespoon + 2 tablespoons organic extra virgin olive oil ½ large onion 3 cups assorted mushrooms (we used shiitake, porcini, white beech, and crimini) 3 cups fresh spinach Pinch of freshly ground nutmeg 1 package ricotta cheese (about 16 ounces) Zest of ½ lemon ¼ cup grated Parmigiano Reggiano DIRECTIONS STEP ONE: READY THE GNOCCHI In a pot of boiling salted water, cook the gnocchi until they rise to the surface (or according to the directions on the package). Drain and add 1 tablespoon olive oil with a pinch of salt, then stir the gnocchi to keep them from sticking. Set aside. STEP TWO: VEGGIE TIME Sauté diced onion in remaining 2 tablespoons of olive oil for 2 minutes. Add mushrooms and sauté until lightly brown. Salt the mushrooms once they're brown, then add spinach, nutmeg, another pinch of salt, and cook just until the leaves are wilted. Set aside to cool. STEP THREE: SAY CHEESE In a mixing bowl, combine the cooled gnocchi and vegetables with ricotta, lemon zest, and a pinch of salt. STEP FOUR: INTO THE OVEN Butter a casserole dish and ll with the gnocchi mixture. Sprinkle Parmigiano Reggiano on top and bake until the cheese is melted and lightly brown.
Views: 1475 FemmeRougeMagazine
'Tis the season for sweet treats! Turn your favorite winter flavors, ginger and orange into lightly textured cake this holiday season. INGREDIENTS 1 stick organic unsalted butter, room temperature, plus more for greasing the pan 1⁄2 cup orange marmalade, plus 2 tablespoons for garnish (see recipe at right to DIY in just 15 minutes) 1 cup + 2 tablespoons organic, unbleached flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1⁄4 teaspoon ground cloves 1⁄4 teaspoon freshly grated nutmeg Pinch sea salt 2 teaspoons aluminum-free baking powder 1⁄2 cup turbinado sugar 2 large organic free-range eggs 1 tablespoon finely grated fresh ginger 3 tablespoons freshly squeezed organic orange juice RECIPE STEP 1: PREP THE PAN Preheat the oven to 375° F. Grease a loaf pan and line the bottom with natural parchment paper. Warm 1⁄2 cup marmalade over low heat, then pour into the pan and spread evenly. Set aside to cool. STEP 2: MIX & BEAT For the cake mixture, sift 1 cup of flour, spices, salt, and baking powder into a bowl. Beat the butter in a separate mixing bowl until pale and fluffy using an electric mixer or a whisk. Add the sugar and beat for 5 minutes until color lightens, then add eggs one at a time. Add 2 tablespoons of flour, then beat in the grated ginger. STEP 3: FOLD & BAKE Gently fold in the dry ingredients with a wooden spoon, followed by the orange juice. Carefully place the batter into the dish and spread evenly, so that it touches the sides. Bake for 30-35 minutes until risen and a knife poked into the center of the cake comes out clean. STEP 4: TOP THE CAKE Let the cake cool for 10 minutes, then run a knife around the edges and carefully turn it over onto a serving plate. Warm the 2 tablespoons marmalade, pour over the cake, and spread evenly to the edges. Serve with Chantilly or vanilla custard, if desired.
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This unique roasted grain lends an indescribable avor to savory lamb. Garnished with green peas, crunchy nuts, and accompanied by creamy yogurt sauce, this main dish is exotic and guilt-free. INGREDIENTS - Serves 8-10 10 organic lamb shanks 2 large onions (1 for lamb and 1 for freekeh) 2 bay leaves 10 whole peppercorns Sea salt 2 cups freekeh 4 tablespoons + 3 tablespoons organic extra virgin olive oil 2 tablespoons + 1 tablespoon organic butter 1 cup frozen organic peas, thawed ½ cup pine nuts ½ cup Marcona almonds, toasted Handful chopped parsley for garnish INGREDIENTS FOR THE YOGURT SAUCE 3 cups plain organic yogurt (European-style or regular; Greek is too thick) Sea salt ¼ clove garlic, crushed 1 tablespoon dried mint leaves 1 large organic cucumber, seeded, and chopped STEP ONE: MIX IT UP Mix all yogurt sauce ingredients in a bowl and chill while you prepare the freekeh. STEP TWO: SIMMER THE SHANKS Place lamb shanks in a pot and ll with cold water to cover. Chop one onion in large pieces and add to the pot, along with bay leaves, peppercorns, and salt. Bring to a boil, then simmer partially covered until meat is tender, about one hour. Set meat aside. Strain liquid and reserve for later. STEP THREE: FIX THE FREEKEH Rinse the freekeh at least three times, until all dirt is removed and the water left behind has no trace of soil. Drain and set aside. Dice the second onion and saute on medium-low heat in 4 tablespoons olive oil and 2 tablespoons butter until translucent. Add washed freekeh and toast for 2 minutes, stirring occasionally. Pour in 3 cups of the strained lamb stock and add salt sparingly (the stock is already salted). Bring to a boil, then cover and simmer on low heat until all liquid has been absorbed and grains are tender but still have a little bite. Let sit covered ten minutes, then u with a fork. Note: Depending on the freekeh used, it may require extra liquid toward the end of cooking. Reheat the lamb stock and add ½ cup at a time, allowing it to absorb completely before adding more, if necessary. STEP FOUR: GO NUTS FOR GARNISH Heat 3 tablespoons olive oil and 1 tablespoon butter over medium heat and toast the pine nuts until golden. Remove nuts and set aside. Sauté the peas in the same pan, then add pine nuts and almonds to heat through. Plate the freekeh with the meat on top. Garnish with peas, parsley, and nuts, pouring the oil and butter mixture over everything. Serve with the bowl of yogurt sauce.
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Nearly every country in the region has its own variation on healthy, roasted vegetables, from the famous French ratatouille to this bright Syrian version of Roasted Vegetables with Fresh Mint! INDREDIENTS - Serves 6-8 2 medium onions 5 cloves garlic 2 carrots 2 japanese eggplant (or other small eggplant) 2 zucchini 2 large potatoes 1 large green bell pepper 4 sprigs fresh mint Handful fresh parsley 2 green onions 1 jar organic crushed tomatoes Sea salt Freshly ground black pepper ½ cup organic extra virgin olive oil STEP ONE: VEGGIE COMBO Preheat oven to 350° F. Peel carrots, potatoes, onions, and garlic. Cut onions and chop garlic in large pieces. Chop all remaining vegetables in roughly 1-inch pieces so that they cook evenly. Place everything in a large Dutch oven. Chop the herbs roughly and set aside for garnish. STEP TWO: VERY SAUCEY Slice green onions roughly. Sauté onions in olive oil for a minute on medium low heat. Add the crushed tomatoes, season to taste with salt and pepper, and simmer uncovered for 5 minutes. STEP THREE: BAKE OFF Pour sauce over the vegetables and mix well to coat them. Cover the pot and bake until vegetables are tender, but not overly soft, and sauce has thickened, about 35-40 minutes. Mix in herbs before serving.
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A multi-cultural celebration of delicious flavors and textures, this is not your ordinary weeknight meal. The colorful and fragrant stung makes this chicken the star of the table. INGREDIENTS 4 organic boneless, skinless chicken breasts Sea salt Freshly ground black pepper 1 cup couscous 1¼ cups organic low sodium chicken stock or vegetable stock 2 tablespoons + 2 tablespoons organic extra virgin olive oil ½ cup kalamata olives ¼ cup sundried tomatoes (store bought or see how to make your own at right) ½ cup chopped parsley Zest of ½ lemon Squeeze of lemon juice 1/3 cup crumbled organic feta cheese DIRECTIONS STEP ONE: COOK THE COUSCOUS Heat chicken stock and add a pinch of salt. Check the couscous package for the recommended amount of liquid. Pour warm stock over couscous, and cover for 5 minutes. Flu with a fork. Add 2 tablespoons of olive oil when cool. STEP TWO: MAKE A POCKET Lay a clean chicken breast on a cutting board with the thick side facing you. Make a pocket in the thickest area of the breast by slicing horizontally while you put pressure on the top of the chicken with your palm. Only slice ¾ of the way to the edge—you aren’t fully butterying the chicken, only leaving a small pocket in which to put the stung. Season the chicken lightly inside and out with salt and pepper. Repeat with each of the four chicken breasts. STEP THREE: THE STUFFING In a mixing bowl, combine the couscous, olives, sundried tomatoes, lemon zest, lemon juice, feta cheese, and a pinch of salt with a fork to avoid mashing the soft couscous. Set aside half of the couscous mixture for plating before you begin stuffing the chicken, to avoid cross-contamination. Place roughly 2 tablespoons of stung into each chicken breast and close the pocket around it. For extra security, close the opening with a toothpick (optional). Don't be tempted to overstuff! STEP FOUR: BROWN, THEN BAKE Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet. Sauté the stued chicken breasts with the thick side facing down until they are golden. Don't attempt to ip! Place the skillet in the oven and bake until cooked through (about 20-25 minutes). To serve without losing your filling, put a plate face down over the top of the skillet and ip it over to reveal the brown side of the chicken. Be sure to remove any toothpicks if you used them. Serve each piece of chicken with the reserved couscous.
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Got leftover rotisserie chicken? A tasty sandwich is just minutes away with this recipe. INGREDIENTS 3 cups shredded organic rotisserie chicken 1⁄4 2⁄3 cup organic plain yogurt 2 tablespoons Sriracha mayonnaise 1 organic scallion, thinly sliced 1 medium dill pickle, chopped 1⁄2 cup organic red cabbage, thinly sliced 1⁄4 cup shredded organic carrots Sea salt and freshly ground pepper Your favorite sandwich bread, such as baguette or ciabatta RECIPE STEP 1: THE ONE AND ONLY STEP Combine all ingredients in a large bowl, season with salt and pepper to taste, and mix thoroughly. Serve on desired sandwich bread or a bed of greens. Tip: hollow out your baguette to fit more delicious filling inside! Extra chicken salad can be stored in a tightly sealed glass container in the refrigerator for up to 4 days.
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This fresh, refreshing dessert is the perfect ending to an Asian-infused dinner, as seen in the February Issue of FEMME ROUGE Magazine! Full Recipe: Matcha Green Tea Panna Cotta 1 cup organic heavy cream 1 cup organic low fat milk 1 teaspoon sugar 3 tablespoons organic matcha green tea powder ½ envelope gelatin In a saucepan, whisk together cream, milk, and sugar over medium heat. When the milk starts to simmer, whisk in the green tea powder and the gelatin. Once completely dissolved, take it off the heat. Pour through a strainer into a measuring cup to remove any clumps. Let it cool for 5 minutes, and then fill wine glasses three-quarters of the way full with the mixture. Refrigerate until chilled. Top with caramel sauce before serving and enjoy!
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Follow our simple steps to an impressive family-style Spanish meal using your favorite seafood. We used mussels, clams, and shrimp - if you like, add some lobster, prawns, or fish, too! INGREDIENTS 3 tablespoons organic extra virgin olive oil 1 medium onion 2 garlic cloves 2 teaspoons smoked paprika (or to taste) 1 tablespoon (or a large pinch) saffron strands 2 small ripe organic tomatoes 2 tablespoons organic tomato paste 2 cups rice (we used Arborio; Basmati also works) 4 cups water or organic low-sodium stock (vegetable, seafood, or chicken) Sea salt 1 medium organic pepper 1½ cup organic green peas 8-12 large raw peeled, deveined shrimp, prawns, or lobster meat 10-12 small clams, washed 15-20 mussels, cleaned PREP ◗ Dice onion ◗ Chop garlic ◗ Peel and chop tomatoes ◗ Chop pepper ◗ Rinse and drain rice DIRECTIONS STEP ONE: RICE In a shallow pot or a traditional paella pan (if you have one), sauté onion in olive oil until soft. Add garlic and cook 1 minute, stirring to prevent it from browning. Add paprika, saffron, tomato paste, and chopped tomatoes, stirring constantly for about 30 seconds over low heat until the spices become fragrant. Pour in rice and stir with spices to coat, about 1 minute. Add liquid and season with salt (adjust amount depending on your chosen liquid). Bring to a boil, cover, and reduce the heat. STEP TWO: TOPPINGS After rice is halfway cooked (time depends on your chosen rice, so check the packaging for instructions), add chopped pepper and peas to the pot, and stir gently with a fork. Adjust seasoning if necessary. STEP THREE: SEAFOOD Place the seafood artistically around the pan. Cover and continue cooking on low heat for 7-10 minutes, or until rice is done, shellfish is open, and shrimp is opaque, but not overcooked. STEP FOUR: GARNISH Garnish with parsley and lemon before serving from the paella pan. BRANDS WE LOVE Try these products we used to give your dish the best flavor: Rice Select Organic Arborio Rice Pride of Szeged Hungarian Style Hot Paprika Bella Famiglia Mediterranean Red Saffron
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This tart combination of colorful vegetables, fresh lemon juice, crispy pita chips, and savory sumac is a perfect partner for the whole grain dishes on our menu. INGREDIENTS - Serves 6-8 ½ - 1 small onion (to taste) Sea salt 1 teaspoon + 1 teaspoon sumac ½ bunch parsley 10 mint leaves 1 head romaine lettuce 1 bunch watercress (optional) 1 large cucumber 2 medium tomatoes 4-6 radishes 2 green onions Juice of 1 lemon ¼ cup organic extra virgin olive oil 1 teaspoon dried mint (optional) Organic pita chips STEP ONE: HANDMADE Thinly slice the onion into rings and place in a large bowl. Sprinkle lightly with salt and add 1 teaspoon of sumac. Massage the onion with your hands to soften and bring out the juices. Rub the leftover lemon on your hands to remove the smell (after you’ve saved the juice, of course). STEP TWO: THE CHOPPING BLOCK Chop mint leaves and pluck parsley from stems. Chop lettuce leaves in horizontal strips. Remove watercress leaves from stems. Slice radishes in discs. Roughly chop cucumber and tomatoes. Slice green onions. STEP THREE: ALL DRESSED UP Combine all vegetables and herbs in the bowl with the onions. Add salt (lightly, considering you’ve already used some on the onions), lemon juice, olive oil, and 1 teaspoon of sumac. Mix well and transfer to a salad bowl. Crumble pita chips over top before serving.
Views: 314 FemmeRougeMagazine
We'll show you how to make three different pizza recipes on your grill, all using easy-to-make homemade dough! You (and your friends) will be amazed! Get more details one the recipe at http://femme-rouge.com/on-the-table-grilled-pizza/ or see the Summer 2015 Issue of FEMME ROUGE Magazine. DOUGH RECIPE: 2 pounds organic, all-purpose flour + more for dusting 3 teaspoons salt 4 seven-gram packets active dry yeast 3 teaspoons sugar 2½ cups water (or more as needed) BREAKFAST PIZZA: Organic, free-range eggs, scrambled Smoked salmon, sliced Avocado slices Fresh dill Watercress, washed and thoroughly dried (substitute arugula if desired) Sea salt Freshly ground black pepper Extra-virgin organic olive oil SAVORY PIZZA Assorted mushrooms (we love oyster, shiitake, chanterelle, and porcini varieties) Garlic cloves (we used lots of garlic for extra flavor) Fresh thyme sprigs Extra-virgin organic olive oil Sea salt Freshly ground black pepper Freshly grated Parmigiano Reggiano DESSERT PIZZA Fresh organic pears, peeled and sliced French Brie, sliced Walnut halves Fresh rosemary sprigs, leaves plucked Raw organic honey Sesame seeds
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Substitute your buttery mashed potatoes for some creamy, cheesy cauliflower mash this Thanksgiving. INGREDIENTS 1 head organic cauliflower 1 clove garlic, crushed or pinch garlic salt 1⁄4 cup chopped parsley 1 sprig fresh rosemary 2 tablespoons organic butter or refined coconut oil 1⁄4 cup organic cream or non-dairy milk 1⁄4 cup grated Parmigiano Reggiano Sea salt (to taste, optional with garlic salt) RECIPE STEP 1: CHOP & COOK Chop cauliflower into florets and steam or boil them until soft. Sauté a handful of florets and set aside for garnish. STEP 2: BLEND Mix cooked cauliflower in a food processor with garlic or garlic salt, parsley, rosemary leaves, butter (or substitute), cream (or substitute), and cheese. STEP 3: SEASON & SERVE When smooth, check seasoning and add salt if necessary. Garnish with sautéed cauliflower and extra rosemary.
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A quick, nutritious, heart-healthy meal in less than 30 minutes! We featured this recipe in our January 2015 Issue of FEMME ROUGE Magazine. See more at femme-rouge.com Herb-Crusted Wild Salmon: 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 2 x 4-ounce wild salmon filets 2 tablespoons extra virgin organic olive oil For the crust: ½ cup organic Panko breadcrumbs ¾ cup parmesan, grated 2 anchovy fillets in oil, drained Handful fresh parsley leaves 2 fresh dill sprigs
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Need a quick recipe that packs a punch? Try this simple Rotisserie Chicken and Black Bean Burrito to feed that south of border craving! INGREDIENTS 1⁄2 cup cooked organic rice, white or brown Sea salt and freshly ground pepper 1 cup shredded organic rotisserie chicken, skin removed 1 cup cooked organic black beans 1 cup organic tomatoes, seeds discarded, chopped 1⁄2 cup fresh organic cilantro, chopped 1⁄4 cup pickled jalapeño peppers, chopped 4 8‐inch organic tortillas, whole grain is best 1 avocado, sliced 1⁄2 cup shredded organic cheddar cheese Note: Add any ingredients you like, or opt out of the ones you don't. RECIPE STEP 1: MIX & ROLLTo assemble the burritos, place a quarter of all ingredients in a line down the center of each tortilla. Fold in the top and bottom first, and then roll up tightly from one side to the other. Slice in half and serve.
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Here's a leaner approach to Thanksgiving dinner: turkey legs and breasts roasted over a bed of root vegetables with a little kick of Cajun seasoning. INGREDIENTS Organic turkey parts (any combo of drumsticks, thighs, and breasts that makes enough servings to feed your guests) One of each organic root vegetable: Parsnip, Yukon Gold potato, Yucca,Turnip, Carrot, Sweet potato 1 cup winter squash 2 onions 1 leek, white parts only 1⁄2 cup organic extra virgin olive oil Organic, salted butter Sea salt Organic Cajun seasoning 2 tablespoons organic, unbleached flour 3 sprigs fresh rosemary 2 bay leaves RECIPE STEP 1: LIGHT THE FIRE Preheat the oven to 400° F. STEP 2: PREP THE VEGGIES Remove seeds from the squash, then peel and cut all vegetables into large chunks. Slice onions and white parts of leek into large pieces. STEP 3: ADD SEASONING Spread cut vegetables in a single even layer in a baking tray to allow everything to brown. Add rosemary and bay leaves. Season with salt to taste, several teaspoons of Cajun seasoning (depending how spicy you like it), and a few tablespoons of oil. Toss to coat evenly. If you have extra vegetables, make a second tray and cook according to instructions below, or until all vegetables are tender. STEP 4: TURKEY TIME Season turkey pieces with salt and Cajun seasoning. Sprinkle flour evenly over turkey, then add some oil and massage it into the meat. Place turkey on top of the root vegetables and add a pat of butter on each piece of meat. STEP 5: BROWN FIRST SIDE Roast at 400°, uncovered, about 30-40 minutes, until the top turns golden brown. Pull the dish out of the oven. Stir the vegetables and turn each piece of turkey, adding another pat of butter on top. STEP 6: FINISH ROASTING Return the dish to the oven. Continue to crisp this side of the turkey. Once it is brown, turn the heat down to 350° and continue roasting until done. Check the temperature with a meat thermometer to ensure the center of the turkey is at least 165°. You can also steal a piece for yourself and poke a sharp knife into the meat to look for any remaining pink that tells you it needs more time. STEP 7: SERVE IT UP Serve family style on a platter with the root vegetables underneath in one layer and the roasted turkey pieces on top. Garnish with extra rosemary sprigs. The juices released by the turkey not only keep the vegetables moist during roasting, but they also make an excellent light gravy to drizzle over everything when serving.
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High protein health food isn't always about meat. In fact, this delicious dish contains 17 grams of protein per serving. In the Levant countries it is enjoyed as a nutritious main or versatile side dish. INGREDIENTS - Serves 8-10 2 cups brown lentils 1½ cups bulgur wheat (look for #2 on the package, which denotes medium grain) 3 cups water 1 large onion ½ cup organic extra virgin olive oil Sea salt STEP ONE: LOVE YOUR LENTILS Rinse lentils several times until no soil is left behind. Drain and add to a large pot with water. Bring to a boil, then reduce to a simmer and cover. STEP TWO: BRING ON THE BULGUR Rinse bulgur wheat thoroughly, as with the lentils, and drain. When lentils are three-quarters of the way done (still al dente), add bulgur wheat and season with salt. Cover the pot and continue cooking until all the liquid is absorbed. Add hot water ½ cup at a time, if necessary, to allow the pilaf to become tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork. STEP THREE: FRY UP SOME GARNISH Slice the onion thinly. Sauté in olive oil on medium heat until brown and crispy, but not burnt. Pour the contents of the pan over the pilaf and serve.
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Slim, savory...what more could we ask for? We've managed to cut calories in all the right places to keep this holiday side dish flavorful and fit. INGREDIENTS 1 pound green beans, stems removed 2 cups button mushrooms, thinly sliced 2 small cloves garlic, minced 4 tablespoons organic extra virgin olive oil Crumbled gorgonzola (or other blue cheese variety) 2 sprigs fresh thyme Toasted pine nuts RECIPE STEP 1: BLANCH & SHOCK Blanch green beans and shock in an ice water bath to stop the cooking and preserve the bright color. STEP 2: IN THE PAN Sauté beans in 2 tablespoons of oil until brown, and salt lightly. Remove from pan and set aside. STEP 3: ADD SHROOMS Sauté mushrooms in the remaining 2 tablespoons of oil until soft and salt lightly. STEP 4: GO FOR GARLIC Add garlic and green beans, and continue cooking until garlic is lightly browned, about two minutes. STEP 5: GARNISH & SERVE Remove from the heat and stir in cheese, thyme leaves, and pine nuts before serving.
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Catherine Steiner-Adair sums up her idea's and tips on how to control the role technology has in your household and every day life. Parents, don't be a hypocrite when it comes to becoming a role model with technology at home. Spend quality time as a family and away from screens.
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This easy beef stir fry will have you enjoying dinner in under a half hour. Over rice or other favorite grain, beef and vegetables blend together in a tasty trio that's a fast meal you'll make again and again. RECIPE: 6 ounces grass-fed organic filet mignon cut in thin strips ½ onion, sliced 1 cup multi-colored organic bell pepper slices 1 cup organic broccolini florets (or broccoli) 1 cup sliced organic tomato Sea salt Freshly ground black pepper 4 tablespoons organic grapeseed oil
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Catherine Steiner-Adair helps us conquer the battle against a child's technology addiction. Make sure your child is involved in quality bonding while spending time with their friends and family by getting them out from behind a screen.
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This decadent dessert is made with milk rather than cream, so can you have less on the hips and enjoy more on the lips! It's a specialty of Catalan cuisine in Spain and we just had to make it after returning from a trip to Barcelona. INGREDIENTS 2 cups organic whole milk Strip of organic lemon peel 1 stick cinnamon 3 large organic pastured egg yolks (use 4 if yours are small) 3 tablespoons organic cane sugar plus more for topping 2 tablespoons cornflour Sliced strawberries, mint leaves, and powdered sugar for garnish DIRECTIONS STEP ONE: ADD AROMATICS Gently heat milk in a small saucepan with lemon peel and cinnamon. Bring to a simmer, stirring often to avoid burning. Remove peel and cinnamon. STEP TWO: CAREFUL COMBINATION Meanwhile, whisk the egg yolks with the sugar and cornflour until smooth. Pour a few tablespoons of the hot milk into the eggs and whisk to temper them. Add a bit more milk and repeat, then transfer the tempered egg mixture to the saucepan of milk and place over low heat. Whisk continuously for several minutes, until it begins to thicken and coats the back of a wooden spoon. Remove from the heat. If you tempered well and the mixture is smooth, pour directly into individual bowls or ramekins. If you have any clumps, pass the mixture through a sieve before filling into the ramekins. STEP THREE: CHILL, BURN, AND SERVE Chill in the refrigerator for at least 1 hour. Before serving, sprinkle a spoonful of sugar evenly over the surface of each serving and caramelize using a kitchen torch—we found that doing this under the broiler doesn’t work nearly as well. Garnish the cremas with sliced strawberries, fresh mint leaves, and powdered sugar.
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Dr. Catherine Steiner Adair tackles this tough subject and gives valuable advice on how to set boundaries, the beneficial uses of technology, and keeping families connected. In cooperation with the Caldwell Trust Company, Forty Carrots Family Center, ad FEMME ROUGE Magazine.
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While mothers are the undisputed queens of comfort food, we decided to give this classic dish a modern, healthy update. Our taste testers were delighted with the moist texture from the tomato sauce (an improvement from sugary ketchup) and the rich avor of high quality beef without any breadcrumb filler. Baked with vegetables on top, this meatloaf comes with its own nutritious side dish for a complete meal. INGREDIENTS 2 medium onions Handful at leaf parsley 1 pound organic, grass-fed lean ground beef 1 teaspoon sea salt 3 tablespoons organic extra virgin olive oil 2 tablespoons + ¾ cup crushed tomatoes 3 medium Yukon gold potatoes 1 green pepper 2-3 medium tomatoes DIRECTIONS STEP ONE: MIX THE MEAT In a mixing bowl combine the diced onion, parsley, ground beef, salt, olive oil, and 2 tablespoons crushed tomatoes with your hands until all ingredients are evenly distributed. STEP TWO: FILL THE DISH Drizzle some olive oil into a medium casserole dish to keep the meatloaf from sticking. Press the meat mixture into the dish in an even layer, about 1½ inches thick. Top with the sliced vegetables in layers, salting each layer lightly as you go. Add ¾ cup crushed tomatoes, season with a pinch of salt, and stir into the vegetables to coat them. Note: If you like your meatloaf extra moist, add a thin layer of crushed tomatoes onto the meat mixture before adding the vegetables. STEP THREE: INTO THE OVEN Place the dish into the preheated oven and bake for about a half hour. Stir the vegetables on the top to prevent burning, then return to the oven for about another half hour, or until the vegetables are tender and the meat is cooked through. Slice meatloaf into squares and serve with vegetables on top next to rice, bread, or salad.
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