Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.) My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety.Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar....
Let me assure you that not only is this carrot soufflé as easy as they come, it’s gobsmacking good! This soufflé isn’t nearly as touchy as a traditional soufflé. In fact it’s hard to mess up. It barely puffs up, which means it doesn’t deflate that much either. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He then made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing)....
Low-Carb Fried Rice This version swaps the traditional starchy grains of rice with cauliflower. A quick pulse in the food processor breaks the cauliflower florets into rice-sized pieces known as cauliflower rice or riced cauliflower. The cruciferous vegetable is seamlessly incorporated into the stir-fry and is a big hit for those looking for a low carb option without compromising on taste. Making the cauliflower rice is really easy. Combined with fragrant Asian seasonings, tofu, colorful vegetables, and scrambled eggs, the recipe is a flavorful and satisfying one-pot vegetarian meal....
I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables. No where is cauliflower’s haute capabilities more clear than in a gratin. Honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs....
Want a gold star in thrift and food waste prevention? Even (or especially if) your broccoli is looking tired and floppy, it shines in this preparation, and you use the whole head—stem and all. The secret is chopping it into little pieces so it cooks quickly and becomes tender. How to Prep the Broccoli Is knife prep something you loathe? You’re off the hook: Accuracy does not count here! While you’re chopping the broccoli into small bits, it’s totally fine—and even preferable—that some are larger than others....
As I grew up and became interested in baking, I quickly gravitated to pie. Since those early days messing around in the kitchen, I’ve made hundreds of pies, many of them pecan. I’ve experimented with different recipes using molasses, dates, and brown rice syrup, but I keep coming back to my mother’s recipe. While I’ve put my own spin on it by adding chocolate and bourbon, the base of this pecan pie remains the same and couldn’t be simpler....
In fact, as a lower-proof cocktail, its character is entirely built on the interplay of its compelling ingredients—specifically, sherry, vermouth, and creme de cacao. The Liquors for This Cocktail Shy with alcohols, gregarious with flavor: The Chocolate Lark sees a sherry complemented by a deep, rich vermouth, and a dark crème de cacao. Each is a character in its own right, but together, they practically sing. Amontillado sherry is an aromatic, intriguingly dry fortified wine....
Packed With Veggies The best part about this salad is that it is full of colorful fruit and veggies. The most time-consuming part about making this chopped Thai shrimp salad is prepping the mango, kale, cabbage, bell pepper and carrots. It is so worth it though once you see the beautiful array of colors! All Prep – Short Cook Time Chopping up all the veggies is really the hardest part, and once the veggies are chopped and the salad dressing is made, all that is left to do is assemble the salad and cook the shrimp....
It’s fall baking season, and our team couldn’t be happier. What makes us perhaps the happiest is the classic combination of cranberries and apple, and the fact that this fall dessert doesn’t require a pie pan, fussy crimping, or fiddling with dough. Extra bonus, of course, is that while cranberries add layers of flavor to this tart, they’re also packed with vitamin C and have no artificial flavors, preservatives, or colors – so they’re basically the MVP in this not-too-sweet, rustic dessert....
Glazed ham is probably one of the easiest, festive, and cost effective roasts one can serve for a large gathering. The ham is already cooked when you buy it, so all you really have to do is heat it and glaze it. For this cranberry glazed ham, we are making a cranberry glaze with jellied cranberry sauce, orange juice, and whole grain mustard. It’s sweet and tart, and with hints of orange and bursts of mustard....
The fresh cranberries are tart, quite tart, so need some sweetness to balance them in this salsa. For that reason we are adding some sugar. The apple too helps bring some sweet balance to the cranberries. Cranberries are only in season for a short time in the fall. Once they appear in the supermarket, fresh in bags, snatch them up while you can! They will last frozen for a few months, but even then, after a while they will begin to get a bit iffy, so fall really is the time to enjoy whole cranberries....
Summer On A Stick Who doesn’t want a deliciously creamy dessert, especially one made with fresh and local fruits? Desserts and treats in the summer are the best because all the fresh produce is so flavorful and good that you don’t need much else to make a light, tasty and satisfying dessert. These creamy strawberry popsicles are basically summer on a stick! Popsicle Molds Add Some Superfoods + Texture Some local friends here from Laird Superfood have inspired us to add more superfoods into our cooking and kitchen creations....
Don’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home. Crispy Beer Battered Fish When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it. It’s the fish batter used by all the best fish ‘n chips shops....
This year’s T-Day dinner seated 6 Thursday night, and then a follow up for 7 Friday night, and we still had a massive amount of leftover turkey (and everything else on the menu)! My father looked at me and asked, “what were we thinking?” I don’t know dad, but I do love being able to play with the turkey leftovers. Creative Way To Use Thanksgiving Turkey Leftovers Today I made a big batch of this curried turkey salad with our turkey leftovers for a light lunch with my parents....
As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense. It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead....
Looking for more? Check out all of our shrimp and seafood recipes! Making This Easy Lemon Garlic Butter Shrimp Sometimes the simple recipes are the best. This garlic butter shrimp is easy to make and is so flavorful and fragrant. Cook the aromatics in butter for a few minutes to softenAdd in more butter, lemon juice and seasonings and simmer the sauceCook the shrimp in the sauce for a few minutes...
Disclaimer: We partnered with Rosebud CBD to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting The Real Simple Good Life and our partners. Ingredients to make CBD cookies You just need some simple ingredients from your pantry and our favorite CBD oil! Here’s what you’ll need....
No fancy herbal infusions. No special ingredients to hunt down. A quick mix, and I have a refreshing drink meant for sipping with good friends on long summer nights. Sangria is often considered the tourist drink of Spain, which, if I’m honest, is exactly what I was the first time I tried it. While I don’t think indulging in sangria on my patio will be quite as memorable as sipping it on a balcony overlooking fields of olive trees when I was 19 years old, it does evoke those memories—sometimes that’s just as good....
