Today’s video post is for a quick and easy maple granola. Keep in mind this is just a starting place, you can add any dried fruits you like to this recipe. You can put this is an airtight container (once it has cooled) and store it in your cupboard for up to 3 weeks. This granola is great in fruit parfaits for brunch or a nice weekend breakfast.
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Today’s video is how to make a quick and easy basil pesto. Keep in mind this is a method, you can change up the ingredients any way you want. Try walnuts or spinach, both are delicious.
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Today’s video recipe is for apple turnovers. I love fruit desserts and I especially love fruit desserts that I don’t have to make pastry for when I am in a hurry. This recipe is great. It uses puff pastry, cutting down on the time it takes you to get dessert on the table. I hope that you enjoy these videos and please feel free to email me with any suggestion or ideas.
Here’s the video for your viewing pleasure.
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As I promised last week, I am increasing the number of video recipes that I post each week. This is the second for this week. If you have missed the other video posts then please click on the categories tab to the right that says video recipes.
This is a recipe for a Chunky Guacamole. I did not include garlic in the recipe, but feel free to add a nice garlic paste to the mix and stir it in. Please click the play button below to view the video. If you have trouble viewing the video, you can watch it over at youtube.com by following this link http://www.youtube.com/watch?v=cnQkKPe4t98.
This week I am posting more video recipes. I hope you find these helpful and informative. If you have any suggestions on future recipes you would like to see me do, then please email me.
Today’s video recipe is for Mac n’ Cheese, this recipe is adapted from Jeanne Lemlin’s - Vegetarian Classics.
Mac n’ Cheese
1 cup cooked pasta
2 Tbls. butter
2 Tbls. flour
1 cup milk
pinch of cayenne
1 cup smoked gouda
1 cup sharp cheddar cheese
fresh breadcrumbs (from 2 pieces of whole wheat bread)
1 Tbls. olive oil
salt and pepper to taste
Cook pasta according to package directions, set aside, drizzle with olive oil to prevent sticking.
Start with pan over medium to medium high heat, melt butter. Add flour to melted butter and stir for 1 to 2 minutes. Once the flour is incorporated into the butter whisk in milk. Keep stirring milk mixture until it starts to thicken. Once it has thickened slightly stir in cayenne pepper. Turn heat off and add the cheeses. Add pasta to cheese mixture and stir. Place in oven-safe dish.
Coat breadcrumbs with olive oil. Sprinkle breadcrumbs over the macaroni and cheese and place in 400° preheated oven. Cook for 10-15 minutes or until breadcrumbs have browned. Serves 2 as main course, and four as side dish.
Today, I am happy to introduce my very first video segment at deglazing.com. This week I posted a recipe for the perfect chocolate chip cookie recipe and today I am introducing the video of this recipe.
I hope you enjoy the video, if you have any questions, suggestions, or recipe ideas for my next segment please feel free to email me. Happy cookie baking! Below you will find the recipe.
Perfect Chocolate Chip Cookies
1 1/4 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter or margarine (1 stick) softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (mini chips work great too!)
1/2 cup walnuts, lightly toasted and chopped (optional)
Preheat oven to 375 degrees F. On waxed paper, combine flour, baking soda, and salt.
In large bowl, mix butter with sugars on medium speed until creamy. Add egg and vanilla. Reduce speed to low; incorporate flour mixture, until just mixed. Fold in chocolate chips and walnuts.
Drop dough by heaping tablespoon, 2 inches apart, on large cookie sheets. Bake 10 to 12 minutes until golden around edges. Transfer cookies to wire racks and cool.
*I also found that adding flaked coconut as a variation is delicious.
This recipe comes from Good Housekeeping Great American Classics Cookbook, Hearst Books, 2004.
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