When I need the world to feel right again, I make a cozy 4-ingredient Skillet Crispy - Salon

A few months after Hurricane Sally came ashore (September 16, 2020), my husband, Tom, and I bought a fixer-upper on the top of a mountain in the Smokies of North Carolina. As much as we love where we live in Alabama, we wanted a second place, one on higher ground, after enduring that horrific, 24-hour beast of a storm that brought the highest water ever recorded in our community as well as harrowing, but more typical, hurricane-force winds. 

Thankfully, all is well at home, no hurricanes to dodge this time of year, but we are here in North Carolina this week, atop our near 5000-foot perch, relaxing and enjoying our view of layered blue-gray mountains that recede in rows all the way to what looks like the end of the world. Having a new place means stocking a new kitchen, and on this trip I bought a brand new iron skillet, something I haven't done in decades, so I have been seasoning it over the last two days. 

If you don't know what it means or don't know how to "season" an iron skillet, I will share how I was taught. Hopefully, you already have an iron skillet and can skip this part, but if not, hopefully you'll be inspired to get one, if for no other reason than to make a beloved breakfast tradition: The Skillet Crusty. 

To do this, the first step is to preheat your oven to 450 (some say 400, but I was taught 450) and wash your new skillet with dish soap and water. After washing, dry it thoroughly. I place mine on the stove over low heat to make sure it is completely dry. Once it is dry, create a work area with an old kitchen towel to protect and pad your countertop, then place your skillet on it. Use a paper towel to rub every inch of your new skillet — bottom, top and handle — with a high-heat oil. I use avocado oil. Massage the oil in and wipe off the excess. Then, place your skillet face down on a sheet of aluminum foil that has been positioned on the middle rack of your preheated oven. Let your skillet bake in the oven at 450 degrees for one hour. 

When the hour is up, turn the oven off and allow your skillet to remain inside until completely cooled. Once cooled, take it out, preheat the oven again to 450 and repeat the oiling and baking process three to four more times. It isn't difficult, but it does take a while.

 Buttery, eggy and scrumptious, it was so satisfying and exactly what we wanted.

Since arriving here in North Carolina several days ago, the only thing I have baked has been my now gorgeous and gleaming, new iron skillet, but the warmth and (the real or possibly imagined) aroma emanating from the kitchen while I have been seasoning it made both Tom and me want something fresh-baked and delicious. So this morning with my new skillet ready to go, we started the day off with a Crusty. It did not disappoint. Buttery, eggy and scrumptious, it was so satisfying and exactly what we wanted. 

A Crusty isn't sweet on its own, but you serve it accompanied with sweet things like maple or yacon syrup, honey, fresh fruit, stewed cinnamon apples, jams or preserves, powdered sugar or whipped cream. Plain, straight out of the oven, it is spectacularly basic, but with even the least amount of dressing up, it blossoms into something unlike anything you've ever had. Though entirely dissimilar, it is difficult not to compare it to a pancake, but a Crusty is denser, more like a cross between a pancake and quiche. I love that it can be made with any type of flour and any type of dairy. It is versatile and perhaps the easiest breakfast to throw together other than, say, a bowl of cereal. 

With only three ingredients, plus butter for your skillet, it really is a breeze to make. You don't have to mix your dry ingredients and wet ingredients separately or worry about the order you add things to your one bowl. There's no folding anything in or worry about over-mixing; in fact, you could even toss it all into a blender if you wanted as the ratio of liquid to flour makes it very thin. It is completely hassle free, and without question a great recipe for your little ones to help with or even make themselves. (You would just need to take over once they have it ready for the skillet.) And as you probably already surmised, you don't need an iron skillet to make this, despite my strong feelings about the importance of having one. Whatever you use, iron skillet or not, make sure it is about twice the depth of your batter because it rises a bit as it bakes.

A Crusty comes out of the oven beautifully golden with a crispy raised outer edge like a puffy halo. You will be tempted to try it plain, but don't do it. Like Eliza Doolittle in "My Fair Lady," it must be transformed from basic to extraordinary with a little of this and a little of that—berries, syrups, coconut, toasted chopped nuts, whatever you like. I prefer to have lots of options on the table so everyone can choose for themselves.

This morning I made our Crusty with sorghum flour, a new favorite of mine. Tom and I kept it pretty simple with just a drizzle of honey and some fresh blueberries and raspberries, but it felt so good to have something fresh baked. It was delicious! We made it together while drinking coffee, then ate it while standing at our new, floor-to-ceiling window, which was a wall not long ago, so that we could continue watching the birds at the feeders. A male and a female goldfinch, white-breasted nuthatches, slate-colored juncos, chickadees and tufted titmice were just some we could name. We laughed and talked and took our time. Before we knew it, it was after noon. Clearly we needed a Crusty — something more, or better than, our typical daily routine breakfasts. 

The last several months have been quite possibly the most difficult months in each of our lives with Tom having had health challenges and me losing my mom, both of us needing caretakers and both of us having to be caretakers. This morning the proverbial clouds cleared and the stress, fear and sadness of these last months felt far behind us. Eating our fresh baked Crusty, both of us healthy and smiling, enjoying our morning, gave us a sense of all being right with the world. A feeling we have not had much of lately.  

That's the subtle power of food and mealtimes: they create space for things to shift. This easy to turn out dish takes a modicum of energy and effort but is more than enough to transform an every-day into a special day. 

There is nothing better than good food to bring you into the moment and slow time a bit so that you can reconnect with the ones you love. And what an added bonus when it is this easy to make!

Skillet Crusty

Yields

4-6 servings

Prep Time

5 minutes

Cook Time

25-30 minutes

Ingredients

4 eggs
1 cup all-purpose flour
1 cup milk
4 tablespoons of butter (but you may need more) 

Directions

1. Preheat oven to 350. 
2. Whisk or blend eggs, flour and milk together well. 
3. Place butter in a round skillet and allow to get very hot and bubbly in the oven. Use enough butter to thoroughly cover and slightly pool in the bottom of skillet once it is melted. 
4. Remove skillet and pour batter into hot skillet.
5. Bake 25 to 30 minutes or until golden and sides are puffy.
6. Serve warm with fruit, jams, preserves, syrups, whipped cream, powdered sugar, or anything else you can think of.

---

Cook's Notes

If you are interested in substituting some or all of the regular, all-purpose flour in this or other recipes with a gluten-free version, you will need to add a binding agent like xanthan gum and some tapioca starch or cornstarch. There are lots of gluten-free flour blends that are 1:1 replacements, but it is easy to mix up your own.

One that I have used countless times is the following blend by Carol Fenster:

• 1 1/2 cups sorghum flour
• 1 1/2 cups potato starch
• 1 cup tapioca starch
• Mix and store in tightly covered container.

As you get used to different mouthfeel of gluten-free baked goods, you can try a simpler substitution of 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes, and 1 teaspoon per cup for breads. I have used this simpler method for this Crusty recipe many times.

Read more

about this topic

Salon Food writes about stuff we think you'll like. While our editorial team independently selected these products, Salon has affiliate partnerships, so making a purchase through our links may earn us a commission.  

Adblock test (Why?)

When I need the world to feel right again, I make a cozy 4-ingredient Skillet Crispy - Salon
Read More

Will nutrition and ingredient lists on wine labels boost sales? - The Drinks Business

Winemakers can’t talk about health on labels, but there is a worthy argument arising on how they can (and should) talk about ingredients and calories. Kathleen Willcox reports.

Pick up a bottle of grape juice, and you have a wealth of information in your hands. At a glance, you know if it’s made from fresh grapes or concentrate, and if it has other ingredients, like added sugar, high-fructose corn syrup, food dye, ascorbic acid (Vitamin C) or citric acid (for tartness). You can also see how many calories, carbs, protein, sugar and fibre it contains. Pick up a bottle of fermented grape juice, though, and you find out the name of the producer, its region and perhaps even vineyard of origin, its vintage and, frequently, the grape or grape varieties from which it was made.

“Historically, we’ve chosen to accentuate the romance of wine,” says Bill Leigon, a partner at L&S Vintners, and previously the founder of Jamieson Ranch Vineyards and president of Hahn Family Wines. “But in the process, especially in recent years, we’ve ceded ground to other categories in the alcoholic beverage space that are clearly communicating their ingredients and nutrition, like hard seltzer. This is especially frustrating because from a health standpoint, wine is much purer and quote-unquote healthier than seltzer, but we can’t put that information on our label in so many words.”

But producers can, Leigon insists, put information on labels that allow people to draw their own conclusions, and in the process, bring new wine lovers to the table.

Declining sales due in part to lack of transparency?

The industry appears to be at a crossroads, but there are signs that the road headed greater transparency and communication is the one the public would like to see vintners head in. Americans bought less wine last year than they did in 2021, according to Rob McMillan’s annual State of the Industry Report. And while the effervescent growth of hard seltzer has fizzled somewhat—after growing 12% year-over-year in 2021, it declined 5.5% in 2022—it is still poised to be worth $57.34 billion by 2030, with a compound annual growth rate of 22.9%, according to a report from Grand View Research.

Most concerning is the decline in consumption among consumers ages 59 and below. The only growth segment in wine is in the 60+ set—not a recipe for explosive, or even continued sales gains. Seltzer, on the other hand, has cornered the youth market, driven by their desire for a lower-calorie, lower-carb and gluten free lifestyle—facts that seltzer producers communicate right on their cans.

“But that’s wine too,” Leigon says. “People just don’t know it, because we’re not telling them.”

A growing contingent of producers and industry pros are pushing for more transparency of ingredients and nutrition on the bottle. Consumers, generally speaking, want to see ingredients and nutrition, according to multiple studies. Ingredients have a moderate influence on 63% of buyers in the US, according to a survey from the International Food Information Council, and 68% want ingredient and nutrition information on beverages, according to a study from data and insights firm Kantar.

And as it turns out, producers that have been resisting the siren song of data and facts in lieu of mystery and legend, may be forced to succumb: after making nutritional labels optional in 2013, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has signalled, in response to an executive order from President Biden, that it will prioritise creating more robust labelling requirements. The TTB is expected to greenlight allergen and nutrition labels by the end of 2023, with ingredients getting the go-head in 2024. The European Union (EU) is in the process of requiring ingredients on labels, via QR codes.

Meanwhile, vintners who have chosen to share more information about ingredients and nutrition — for a variety of reasons — are finding their efforts rewarded by younger consumers.

Ingredients transparency

The reasons for a winery’s decision to share their ingredients can be as various as the ingredients themselves. But it all boils down to one thing: showing, essentially, what isn’t in their wines.

“We were among the first to put our ingredients on the label, after Bonny Doon,” a brand that pioneered it in 2007, notes John Olney, head winemaker and COO of Cupertino’s Ridge Vineyards. “Initially, we did it because we were alarmed by the number of ingredients the TTB was allowing in wine. You go back 100+ years, and the only things you had in wine were grapes and sulfites, for preservation. But starting in the 1970s and accelerating through the early 2000’s, the TTB approved more than 60 additives, including mega purple and velcorin, a chemical that can be poisonous in large doses.”

And while Ridge began including ingredients on its label in 2011 to point out, subtly, what wasn’t in the wine, Olney sees it now as a bridge to health-conscious consumers.
“Younger people want transparency and disclosure,” Olney says. As Olney alludes to, younger consumers—especially members of Gen Z—want more than performative words and guarantees from brands. They want transparency and action, according to consumer
analytics firm ThinkNow.

Joe Webb, winemaker at Foursight Wines in the Anderson Valley, concurs. “It was a real battle getting ingredients and the fact that we’re vegan a vegetarian-friendly on the label,” Webb says. “We started in 2007, and didn’t get it approved by the TTB until 2010, but from what I understand, it has gotten much easier. And people want to know. As a consumer myself, I want to know.”

John Grochau is introducing ingredients on his Willamette Valley Grochau Cellars labels via QR code this July with the winery’s biggest SKU—the 2022 Commuter Cuvee Pinot Noir. Labels for his other wines will also disclose ingredients via QR code in 2024. Grochau sees it as a way to prove to leery consumers that, despite the competitive price point (US$20-US$25 for the Commuter), the team at the 16,000-case winery is still making low-intervention wine without chemicals, like producers who sell bottles for thrice the price.
“My whole winery is built on making premium wine at value prices,” Grochau says. “Our competitors offer much more manufactured wines, and I felt like sharing our ingredients was the best way to show what we do, and what we don’t do.”

Nutritional transparency

Other wineries are also adding nutritional information, because it’s often unclear how many calories one serving has. Alcohol levels are a clue, but sugar levels—the label “dry” doesn’t have any legal meaning in the US — are essentially a black box.
“We include ingredients and nutritional information on our labels, and the decision to lean in on total transparency came early in the process,” says Dave Schavone, the co-founder of the L.A.-based 1,500-case winery RedThumb. “We knew we didn’t want to have a traditional wine label, and since we’re very proud of the standards we hold our wines to, communicating those standards on the labels became our focus. Having traditional ingredient and nutritional declarations seemed obvious at that point.”

The winery launched in 2021, and so far, the strategy has worked.
“We were pouring our wines at the New Orleans Wine & Food Experience, and our table was placed next to that of a very large conventional producer out of California,” Schavone says. “Many of the wine fans asked us a few questions around our labelling and there was a lot of engagement, but what was most enlightening was hearing them ask for the same information from the very well-known company next door. It let us know that there was at least a curiosity surrounding wine ingredients, even amongst conventional wine drinkers.”

The L.A.-based wine brand Avaline, created by actress Cameron Diaz and entrepreneur Katherine Power earned a lot of flak for, among other things, the brand’s unparalleled devotion to label transparency when they launched in 2020. And while they’re probably still not poised for a perfect score in Wine Spectator anytime soon, their bare-knuckled approach to focusing more on their sugar and calorie levels than the romance of their terroir speaks for itself.

Avaline has scaled up from 25,000 to nearly 100,000 cases in annual production in three years, is now the #2 organic wine brand in retail, the #1 brand in the ultra-premium price segment and it has ground its direct-to-consumer channel by a factor of 4.4 year-over-year.

“If I eat a cookie, I want to know what’s in that cookie,” says winemaker Ashley Herzberg. “Why should wine be any different? I think there has been a huge turning-away from wine on the parts of Millennials and Gen Z because there’s no information about what’s in the wine. By bringing that information into the picture, we think it’s a win for everyone.”

At Scheid Vineyards, they’ve also started spelling out their nutrition facts and organic winemaking values through ingredients.
“Of the 850,000 cases we produce, 92,000 were for our leading ‘Better for You’ brand Sunny With a Chance of Flowers, which has included nutrition on the back label since its introduction in 2020,” says Heidi Scheid, the winery’s executive vice president. The label calls out key attributes like “zero sugar, 9% alcohol and 85 calories per 5 ounce serving.”

They recently started adding ingredients on The Grandeur line, which now carries a “Made with Organic Grapes” certification, with ingredients that simply include “organic grapes, tartaric acid (for stabilisation) and sulfites.

“As the demand for transparency continues to grow, we feel that nutritional and ingredient information is appreciated by our target audience,” Scheid says. “The wine industry is confronted with the challenge of attracting Millennials who aren’t purchasing wine at the same rate as previous generations. We see this is a way to attract the younger generation and potentially boost sales.”

Jamie Araujo, founder and vintner at Trois Noix in the Napa Valley, feels like the wine industry has a blind spot when it comes to providing information on wine labels.
“We’ve been talking about how we want to revamp our wine label for a few months now,”

Araujo says, adding that they produce around 3,000 cases annually, and hope to include the changes in the next bottling a few months from now. “The industry can be very dismissive — intentionally or not — of what consumers actually want to know. We’re going to start putting gluten-free and vegan on the label, and we’ll also be adding ingredients and nutrition. In many ways, it’s very easy and straightforward. There’s so much talk in the industry about making wine more accessible — and there are very big picture items involving inclusion and the way we welcome people to the table that we have to deal with — but there are also some very simple things like sharing what’s in the wine.”

For the sommelier co-founders of Nossa Imports, Dale and Stephen Ott, these changes are a breath of fresh air.
“Transparency is necessary, and it when it’s mandated by the TTB and the EU, it will turn this industry on its head,” predicts Dale Ott. “Out of the three major alcohol categories (wine, spirits, and beer), wine has not caught up to changing times and generations over the past many decades in terms of marketing, inclusivity, and transparency. What’s in wine should not be shrouded in what could be called pretentious mystery. More transparency will allow consumers to confidently shop for and select wines that fulfil their personal ethos regarding low-intervention and quality.

Instead of fretting over “shifting demographics of wine consumption,” Stephen Ott says, “wineries should adopt more transparent and clear labelling conventions. This will provide the opening” that “millennial and Gen Z” consumers have found elsewhere.
Since 2007, the proportion of wine sold to people ages 30-40 has dropped -1.27%, and the proportion of wine sold to people ages 40-50 has dropped -7.36%.

Is the battle over putting calories and nutrition just a tempest in a teapot? The screaming outrage that resulted when photos of a wine list divided by calories emerged online suggests otherwise. Turning negative growth into positive growth surely isn’t just a matter of splashing “100 calories per serving” on a bottle of Pinot. But it may help turn this slow-moving ship around.

Adblock test (Why?)

Will nutrition and ingredient lists on wine labels boost sales? - The Drinks Business
Read More

When I need the world to feel right again, I make a cozy 4-ingredient Skillet Crispy - Salon

A few months after Hurricane Sally came ashore (September 16, 2020), my husband, Tom, and I bought a fixer-upper on the top of a mountain in the Smokies of North Carolina. As much as we love where we live in Alabama, we wanted a second place, one on higher ground, after enduring that horrific, 24-hour beast of a storm that brought the highest water ever recorded in our community as well as harrowing, but more typical, hurricane-force winds. 

Thankfully, all is well at home, no hurricanes to dodge this time of year, but we are here in North Carolina this week, atop our near 5000-foot perch, relaxing and enjoying our view of layered blue-gray mountains that recede in rows all the way to what looks like the end of the world. Having a new place means stocking a new kitchen, and on this trip I bought a brand new iron skillet, something I haven't done in decades, so I have been seasoning it over the last two days. 

If you don't know what it means or don't know how to "season" an iron skillet, I will share how I was taught. Hopefully, you already have an iron skillet and can skip this part, but if not, hopefully you'll be inspired to get one, if for no other reason than to make a beloved breakfast tradition: The Skillet Crusty. 

To do this, the first step is to preheat your oven to 450 (some say 400, but I was taught 450) and wash your new skillet with dish soap and water. After washing, dry it thoroughly. I place mine on the stove over low heat to make sure it is completely dry. Once it is dry, create a work area with an old kitchen towel to protect and pad your countertop, then place your skillet on it. Use a paper towel to rub every inch of your new skillet — bottom, top and handle — with a high-heat oil. I use avocado oil. Massage the oil in and wipe off the excess. Then, place your skillet face down on a sheet of aluminum foil that has been positioned on the middle rack of your preheated oven. Let your skillet bake in the oven at 450 degrees for one hour. 

When the hour is up, turn the oven off and allow your skillet to remain inside until completely cooled. Once cooled, take it out, preheat the oven again to 450 and repeat the oiling and baking process three to four more times. It isn't difficult, but it does take a while.

 Buttery, eggy and scrumptious, it was so satisfying and exactly what we wanted.

Since arriving here in North Carolina several days ago, the only thing I have baked has been my now gorgeous and gleaming, new iron skillet, but the warmth and (the real or possibly imagined) aroma emanating from the kitchen while I have been seasoning it made both Tom and me want something fresh-baked and delicious. So this morning with my new skillet ready to go, we started the day off with a Crusty. It did not disappoint. Buttery, eggy and scrumptious, it was so satisfying and exactly what we wanted. 

A Crusty isn't sweet on its own, but you serve it accompanied with sweet things like maple or yacon syrup, honey, fresh fruit, stewed cinnamon apples, jams or preserves, powdered sugar or whipped cream. Plain, straight out of the oven, it is spectacularly basic, but with even the least amount of dressing up, it blossoms into something unlike anything you've ever had. Though entirely dissimilar, it is difficult not to compare it to a pancake, but a Crusty is denser, more like a cross between a pancake and quiche. I love that it can be made with any type of flour and any type of dairy. It is versatile and perhaps the easiest breakfast to throw together other than, say, a bowl of cereal. 

With only three ingredients, plus butter for your skillet, it really is a breeze to make. You don't have to mix your dry ingredients and wet ingredients separately or worry about the order you add things to your one bowl. There's no folding anything in or worry about over-mixing; in fact, you could even toss it all into a blender if you wanted as the ratio of liquid to flour makes it very thin. It is completely hassle free, and without question a great recipe for your little ones to help with or even make themselves. (You would just need to take over once they have it ready for the skillet.) And as you probably already surmised, you don't need an iron skillet to make this, despite my strong feelings about the importance of having one. Whatever you use, iron skillet or not, make sure it is about twice the depth of your batter because it rises a bit as it bakes.

A Crusty comes out of the oven beautifully golden with a crispy raised outer edge like a puffy halo. You will be tempted to try it plain, but don't do it. Like Eliza Doolittle in "My Fair Lady," it must be transformed from basic to extraordinary with a little of this and a little of that—berries, syrups, coconut, toasted chopped nuts, whatever you like. I prefer to have lots of options on the table so everyone can choose for themselves.

This morning I made our Crusty with sorghum flour, a new favorite of mine. Tom and I kept it pretty simple with just a drizzle of honey and some fresh blueberries and raspberries, but it felt so good to have something fresh baked. It was delicious! We made it together while drinking coffee, then ate it while standing at our new, floor-to-ceiling window, which was a wall not long ago, so that we could continue watching the birds at the feeders. A male and a female goldfinch, white-breasted nuthatches, slate-colored juncos, chickadees and tufted titmice were just some we could name. We laughed and talked and took our time. Before we knew it, it was after noon. Clearly we needed a Crusty — something more, or better than, our typical daily routine breakfasts. 

The last several months have been quite possibly the most difficult months in each of our lives with Tom having had health challenges and me losing my mom, both of us needing caretakers and both of us having to be caretakers. This morning the proverbial clouds cleared and the stress, fear and sadness of these last months felt far behind us. Eating our fresh baked Crusty, both of us healthy and smiling, enjoying our morning, gave us a sense of all being right with the world. A feeling we have not had much of lately.  

That's the subtle power of food and mealtimes: they create space for things to shift. This easy to turn out dish takes a modicum of energy and effort but is more than enough to transform an every-day into a special day. 

There is nothing better than good food to bring you into the moment and slow time a bit so that you can reconnect with the ones you love. And what an added bonus when it is this easy to make!

Skillet Crusty

Yields

4-6 servings

Prep Time

5 minutes

Cook Time

25-30 minutes

Ingredients

4 eggs
1 cup all-purpose flour
1 cup milk
4 tablespoons of butter (but you may need more) 

Directions

1. Preheat oven to 350. 
2. Whisk or blend eggs, flour and milk together well. 
3. Place butter in a round skillet and allow to get very hot and bubbly in the oven. Use enough butter to thoroughly cover and slightly pool in the bottom of skillet once it is melted. 
4. Remove skillet and pour batter into hot skillet.
5. Bake 25 to 30 minutes or until golden and sides are puffy.
6. Serve warm with fruit, jams, preserves, syrups, whipped cream, powdered sugar, or anything else you can think of.

---

Cook's Notes

If you are interested in substituting some or all of the regular, all-purpose flour in this or other recipes with a gluten-free version, you will need to add a binding agent like xanthan gum and some tapioca starch or cornstarch. There are lots of gluten-free flour blends that are 1:1 replacements, but it is easy to mix up your own.

One that I have used countless times is the following blend by Carol Fenster:

• 1 1/2 cups sorghum flour
• 1 1/2 cups potato starch
• 1 cup tapioca starch
• Mix and store in tightly covered container.

As you get used to different mouthfeel of gluten-free baked goods, you can try a simpler substitution of 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes, and 1 teaspoon per cup for breads. I have used this simpler method for this Crusty recipe many times.

Read more

about this topic

Salon Food writes about stuff we think you'll like. While our editorial team independently selected these products, Salon has affiliate partnerships, so making a purchase through our links may earn us a commission.  

Adblock test (Why?)

When I need the world to feel right again, I make a cozy 4-ingredient Skillet Crispy - Salon
Read More

This Secret Ingredient Makes the Best Boxed Mac and Cheese Ever - Yahoo Life

You’re only one teaspoon away from making your next box of mac taste even better.

DDM Design

Boxed mac and cheese is a staple in many busy households across the U.S., including mine. Even before I was a parent to four kids, I reached for a box of mac and cheese when I needed something comforting, fast, and filling.

I’ve tried a lot of types of boxed mac and cheese, and even written about the best boxed mac and cheese hacks and the best hacks for making a box of mac and cheese into a fancier meal. But until now, I’ve yet to share my single secret ingredient hack for making a plain box of mac and cheese the best mac and cheese you’ve ever had.

What Is the Secret Ingredient to the Best Boxed Mac and Cheese Ever?

The secret ingredient is fish sauce.

Now for all of you saying, “eww,” hear me out. You know how caesar dressing and Worcestershire sauce are flavor bombs that make everything from salads, steaks, roasts, and marinades taste amazing? You know how you love pad Thai? That’s because they all contain anchovies. Anchovies are little fish that are most often salted and cured, then either canned or made into anchovy paste. They’re also the base of fish sauce, an ingredient most often associated with Thai and Vietnamese cuisine, though used in many other Southeast Asian cultures as well.

Why Does Fish Sauce Make Boxed Mac and Cheese Taste Amazing?

Whole anchovies, anchovy paste, and fish sauce all are umami boosters. Umami, also known as savoriness, is hard to describe but easy to identify when you taste it (or when it’s missing). Ingredients that contain umami, such as tomato paste, Parmesan cheese, soy sauce, and miso enhance any dish you make by giving them more depth and savory flavor. If your spaghetti is flat and boring, a sprinkle of Parmesan instantly makes it taste better. Flavorless fried rice? Add more soy sauce. Mac and cheese that needs an extra boost? Look no further than fish sauce, another ingredient with a good dose of umami.

How Much Fish Sauce Should You Add to Your Boxed Mac and Cheese?

Don’t believe me? The next time you make a box of mac and cheese, add just 1 teaspoon of fish sauce when you add the cheese powder. Give it a good stir and add back in your hot cooked noodles per usual. The fish sauce doesn’t make the mac and cheese taste fishy. It enhances the cheesy, savory flavor and simply makes it taste even better.

What to Use Instead of Fish Sauce if You’re Vegetarian or Have a Shellfish Allergy

If you’re a vegetarian, or if you have a shellfish allergy, opt for a vegan fish sauce that’s made with seaweed and dried mushrooms for that umami boost. Or try a teaspoon of tomato paste, miso, or soy sauce. The latter don’t taste quite as good as fish sauce, but you’ll be amazed at what a dash of umami can do to an already enjoyable box of mac and cheese.

Adblock test (Why?)

This Secret Ingredient Makes the Best Boxed Mac and Cheese Ever - Yahoo Life
Read More

Katie Lee Biegel's 5-Ingredient Creamy Cauliflower Soup Is Exactly How We Want to Celebrate Spring - Yahoo Life

a photo of Katie Lee Biegel alongside EatingWell's Cauliflower Soup recipe photo

Getty Images/EatingWell

If you're anything like us, you've been hitting the produce section of your local grocery store, hunting down the best deals on seasonal spring produce. Those early warm days of spring bring tons of healthy veggies we love adding to our dinner routine—whether it's broccoli, asparagus, cabbage or, you guessed it, cauliflower.

We love cooking up something special with fresh cauliflower (or even the frozen variety), including a cozy casserole and crunchy chips. But when we're dealing with the warm days and cool nights that characterize that winter-to-spring transition, sometimes cauliflower soup is exactly what we need. We have a few soup recipes that hit the spot, but Food Network star Katie Lee Biegel just added yet another to our usual cauliflower soup rotation.

Related: Our Top 20 Dinners to Make This Spring

The best part of Biegel's super-simple recipe is that it has just five ingredients. Aside from pantry staples olive oil, salt and pepper, you'll just need garlic, cauliflower, raw cashews, low-sodium vegetable broth and some Parmesan cheese (if you want a vegetarian-friendly dish, be sure to look for vegetarian-specific Parm).

To copy Biegel, add olive oil and a minced clove of garlic to a Dutch oven over medium heat. Cook the garlic for less than a minute—you don't want it to burn—before adding in your cauliflower florets. (Biegel says she used half of a medium head of cauliflower, but you could easily scale this recipe up or down by changing up your cauliflower quantities.) Cook and stir for about 4 minutes, then add in 2 cups of your veggie broth, plus salt and pepper to taste. Bring the soup up to a simmer, cut the heat to low and cover your Dutch oven for about 10 minutes, or until the cauliflower is cooked through and tender.

Related: Nigella Lawson's 6-Ingredient Cauliflower Soup Is Packed with Anti-Inflammatory Ingredients—and Fans Say It's Divine

Transfer the soup mixture to a blender with 2 tablespoons of Parmesan cheese and puree until smooth. (Folks with an immersion blender can skip the transfer step and blend directly in the soup pot, if they like.) Serve up the soup with a touch of olive oil and your favorite soup accoutrement. Biegel opted for some Parmesan crisps, which you can make yourself using our simple method. You could also opt for savory toasted quinoa or an extra sprinkling of Parmesan cheese—which you can trade for nutritional yeast for a vegan option. Biegel even says you can opt out of the cashews if someone at your table has a nut allergy.

We also appreciate how this soup could go with just about anything—enjoy it solo if you like, but pairing a cup with a side salad (hello, Lemony Lentil Salad with Feta) or a springtime sandwich will make for a delish café-style lunch. Plus, you can feel good about making a pretty nutritious choice. Cruciferous veggies like cauliflower and broccoli are great sources of folate, vitamin A, vitamin C and manganese, and eating them regularly may confer some pretty impressive health benefits. Plus, the addition of garlic and olive oil adds a little anti-inflammatory kick to this recipe.

Related: 9 Inflammation-Fighting Foods You Probably Already Have in Your Kitchen

No matter how you dish up this creamy soup, it's an easy way to shake up your mealtime routine without breaking the bank—and maybe even without having to make another trip to the grocery store.

Adblock test (Why?)

Katie Lee Biegel's 5-Ingredient Creamy Cauliflower Soup Is Exactly How We Want to Celebrate Spring - Yahoo Life
Read More

The Easiest 3-Ingredient Fudge for Passover | The Nosher - My Jewish Learning

Growing up, my favorite Passover treats were the classic chocolate lollipops. The fact that they only appeared during Passover gave them an irresistible allure. 

Looking back decades later, I realize they were nothing special  — nor were the other Passover candies on offer, specifically those ubiquitous fruit slices and jelly rings! I created this quick and easy three-ingredient fudge to fill the void of truly delicious Passover treats. Made from almond butter, dairy-free chocolate chips and flaky sea salt, it’s so much greater than the sum of its parts —  and a major upgrade from those lollipops. You can replace the almond butter with any nut or seed butter, and the dairy-free chips with white, milk or semi-sweet.

I pour the mix into mini muffin cups for a perfectly sized after-dinner treat, but you can also use standard-sized muffin cups, or even a loaf pan. Note that the size and thickness of the fudge will differ depending on the pan you use.

Photo credit Sheri Silver

Storage Note: Fudge can be kept, covered, in the fridge for two weeks or the freezer for a month (the texture will be a little softer in the fridge).

Ingredients

• 1½ cups dairy-free chocolate chips
• 1½ cups almond butter
• flaky sea salt

Directions

1. Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).
2. Place the chocolate chips and almond butter in a glass or other microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until the ingredients are melted and smooth.
3. Pour the mixture into your muffin liners, filling almost to the top. Rap the tin on the counter to level and sprinkle with a bit of the sea salt.
4. Freeze till set, at least 1 hour.

Join Our Newsletter

Love Jewish food? Sign up for our Nosher recipe newsletter!

Adblock test (Why?)

The Easiest 3-Ingredient Fudge for Passover | The Nosher - My Jewish Learning
Read More

Lazy Desserts: Use This 3-Ingredient Recipe to Create a Refreshing Sorbet With Any Fruit - Yahoo Life

Nothing quite compares to homemade sorbet. It's fresher and creamier than its store-bought counterpart, and you can mix and match fruit to your liking. Plus, you have complete control over the sugar content. The only thing holding most sorbet-lovers back? It sounds difficult to make. But this three-ingredient sorbet recipe is as simple as it gets.

I was on the hunt for a treat that's both healthy and refreshing when I discovered this recipe from TheFlavorBender.com. After realizing how easy it was to make (it uses frozen fruit, so no washing or chopping required), I pulled out my blender and got to work.

How To Make Sorbet Out of Any Frozen Fruit

I decided to pare down this sorbet recipe to make it even more simple and user-friendly. Here's what I used:

To create this with more or less fruit, use 1 to 2 tablespoons of agave syrup for every cup of fruit. Then squeeze in as little or as much lemon juice as desired. (I simply gave half a lemon a hefty squeeze for 3 cups of berries.)

I poured the ingredients into a blender and turned it on. In hindsight, I should have cut up the whole strawberries, because the blender struggled to chop them. I also needed to frequently stop the blender and push the mixture around, but it worked in the end. Everything besides a few strawberry chunks blended into a smooth, creamy texture.

TheFlavorBlender.com says to freeze the mixture overnight, but this mixed berry sorbet looked too good to wait. I served myself a cup and dug in.

Jenna Cartusciello

The Results

Though more melty than a store-bought version, this was possibly one of the most flavor-packed sorbets I've ever had. The fruit blend included blueberries, raspberries, blackberries, and strawberries, which made it more unique than traditional options I've had from the grocery store. And though I was doubtful of adding lemon juice at first, that gentle tang perfectly balanced the rest of the fruit. This dish might have been too sweet if I hadn't included it. (And if you're watching your sugar intake, leave out the extra sugar. Your sorbet will likely be just as satisfying.)

One last tip: If you're going to leave chunks of fruit in there, let the sorbet thaw for about five minutes before serving. I did this, and it helped the strawberry chunks soften significantly. They created a lovely contrast with the rest of the smooth dessert.

Which fruit combination will you try? I can't wait to test out this recipe for frozen chocolate and banana "nice" cream next.

Adblock test (Why?)

Lazy Desserts: Use This 3-Ingredient Recipe to Create a Refreshing Sorbet With Any Fruit - Yahoo Life
Read More

The crucial Jewish ingredient that you probably don’t think of as a Jewish ingredient - Forward

The egg features prominently at the Passover Seder.

By Liza Schoenfein March 29, 2023

As contenders for a spot on the Iconic Jewish Ingredients list, eggs at first glance seem overexposed. They’re a critical component of almost every cuisine on Earth, which raises the question, “Where to begin?” Or maybe even, “Should I?” 

Eggs play a major part in so much everyday fare. They’re fundamental to noodles, baked goods, ice cream, custards, soups and sauces. They take pride of place on the breakfast plate and hold their own at lunch and dinner too.

Yet they don’t exactly scream “important Jewish ingredient!” — or maybe we’re just not listening. 

Eggs are a parve protein, meaning they can be consumed by kosher-observant Jews as part of either dairy or meat meals. As such, they appear across the Jewish culinary landscape, from the baked-egg dish shakshuka, which came down from North Africa and settled in Israel before appearing on menus seemingly everywhere, to the savory Georgian cheese-filled, eye-shaped pastry called khachapuri (the pupil in this metaphor being an egg yolk) to the Sephardic slow-roasted eggs called huevos haminados that appear alongside Yemeni kubaneh and jachnun breads; over sautéed greens; and nestled into long-simmered stews such as hamin. 

Eggs are not only packed with nutrients, they’re loaded with cultural and spiritual significance. They make us think about beginnings — and endings. A potent symbol of renewal, rebirth, fertility and the cycle of life, they are also a symbol of mourning. 

The egg features prominently in the springtime holiday of Passover (and, not incidentally, Easter), when the saltwater into which many Jews dip hard-boiled eggs at the Seder recalls the tears and sweat of their enslaved ancestors in Egypt. The roasted egg on the Seder plate — in addition to reminding us of death and renewal — represents the festival offerings that were once brought to the Temple. (The word egg in Aramaic is b’ey’a, which also means pray and please.) And not unlike the Jewish people throughout history, its shell is both fragile and strong. 

Of course the egg is not all symbolism and intensity, and Passover, for all its mighty significance, is not without its simple delights. Very high among those, of course, is matzo brei. (Cue culinary flashback.) 

Every time I think of matzo brei, I’m transported straight to my grandparents’ kitchen in Longmeadow, Massachusetts, where I’m perched on a stool at the avocado-colored counter breaking sheets of matzo into crackling shards over a mixing bowl as my mom’s stepfather, my Papa Max, stands beside me lovingly narrating his matzo brei-making process. 

We cover the pieces of matzo with warm water before draining and patting them dry. In a separate bowl we crack and whisk eggs into which Papa, who avoided salt and adored anything spicy, grinds a slightly worrying quantity of black pepper. We combine the eggs and the matzo, then fry everything up in a big skillet slick with sizzling margarine. Sometimes, little cubes of Hebrew National salami made their way into the pan too. 

I adored this peppery matzo brei — almost as much as I adored Papa Max — but it’s not the only Passover dish that relies heavily on eggs. Eggs are key to many Passover desserts, where they provide moisture, structure, and even leavening. 

Another of their little magic tricks is that they can be used as a thickener. Whereas soups, sauces, and stews are often thickened with flour or cornstarch, they can also achieve that body with the addition of beaten egg. (The lecithin in egg yolks acts as a thickening agent.) 

The classic example of this alchemy is found in avgolemono, which we generally think of as a lemony Greek soup but which actually refers not to the soup itself (which is technically called kotosoupa or kotosoupa avgolemono) but to the lemon-and-egg mixture that flavors it and gives it its thick, creamy consistency. 

This mixture is in fact a mainstay of Sephardic cuisine called agristada, which originated in Spain and traveled with Iberian Jews escaping the Inquisition to Turkey and Greece, where it eventually became avgolemono. According to Joyce Goldstein in The New Mediterranean Jewish Cookbook, it’s one of the most commonly used sauces for fish dishes in the Sephardic world, and “is also used in meat meals, where dairy products are prohibited, in place of béchamel, beurre manié, or cream.” 

The soup we know as avgolemono is called sopa de huevo y limon in many Sephardic kitchens and is sometimes made with beef or lamb in place of chicken, and with vermicelli or other pasta instead of rice. It’s traditionally served to break the Yom Kippur fast, and at Passover crumbled matzo can stand in for the rice or pasta.

Years ago I shot a series of cooking videos for E-How, and one of the recipes I developed was for a very easy, very delicious Greek chicken-lemon-rice soup. Evidently a lot of folks wanted to learn how to make this soup, because when I found it on YouTube in the course of researching this article, I saw that the video had garnered over 25,000 views. You can check it out here, and follow along with the recipe below. Feel free to substitute crumbled matzo if you’re avoiding rice at Passover.

Not-Just-Greek Chicken-Lemon-Rice Soup

The soup we know as avgolemono is called sopa de huevo y limon in many Sephardic kitchens and is sometimes made with beef or lamb in place of chicken. Photo by Liza Schoenfein

What makes this recipe so fast and easy is that it calls for already-cooked chicken and rice. I love to make it when I have leftovers because it comes together so quickly. Of course you are welcome to cook your own chicken and rice — and even make homemade chicken stock if you’re so inclined. But I promise, you won’t be disappointed with the results if you keep it simple.

4 cups low-sodium chicken broth

2 cups shredded cooked chicken 

2 cups cooked white rice

2 eggs, beaten

3–4 tablespoons fresh lemon juice (the juice of one large juicy lemon)

Salt and pepper to taste (start with ½ teaspoon of salt and go up by ¼ teaspoons from there)

Chopped fresh parsley and/or dill for garnish

1. Heat chicken broth in a pot over medium heat. 
2. In a small bowl, combine egg and lemon juice and whisk to combine. When broth is at a low simmer, add a ladleful (½ cup to 1 cup) to the egg mixture and whisk to combine. (This step is crucial. If you add the egg mixture straight to the broth you’ll end up with egg-drop soup.)
3. Slowly pour the egg mixture into the pot while stirring the soup. (If you do happen to end up with pieces of cooked egg, strain the broth before proceeding with the next step.)
4. Add the chicken and rice, season with salt and pepper, and simmer for a couple of minutes without letting the soup boil, stirring occasionally. The soup will thicken over the next few minutes. Taste and adjust the seasoning, adding additional salt, pepper, and lemon juice as desired. Pour into bowls and garnish with herbs. 

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner

Adblock test (Why?)

The crucial Jewish ingredient that you probably don’t think of as a Jewish ingredient - Forward
Read More

Scientists find secret ingredient in da Vinci paintings - KVLY

(CNN) - Leonardo da Vinci’s paintings may have had a secret ingredient.

According to a new study, “old masters” like da Vinci, Sandro Botticelli and Rembrandt may have used egg yolk in their oil paintings.

Trace quantities of protein have been detected in the classic paintings.

While it was originally believed to have been from contamination, researchers now say it was intentional.

They say adding egg yolk could tune the properties of the oil paint in drastic ways, such as showing age and brush strokes differently.

It would also make the paint more resistant to humidity.

The study was published Tuesday in the journal Nature Communications.

Copyright 2023 CNN Newsource. All rights reserved.

Adblock test (Why?)

Scientists find secret ingredient in da Vinci paintings - KVLY
Read More

This Anti-Inflammatory Veggie Wrap Has Just 4 Ingredients—and I Can't Stop Making It for Lunch - Yahoo News

Cream Cheese & Veggie Roll-up

Jacob Fox

Lunch is my favorite meal of the day. Whether it's a five-minute sandwich or a grilled cheese and soup combo, satisfying my midday food cravings is one of the best feelings.

I recently raved about this easy, five-ingredient spinach salad that I made for lunch every single day for well over a month. The salad is a fresh and healthy choice for any day of the week, but for days that I need something fast yet nourishing, I've settled on a new recipe that's been added to my lunch rotation.

Related: I Could Eat This Trader Joe's Frozen Side with Every Meal

Right now, wraps have been my go-to for a quick and filling meal, and this Cream Cheese & Veggie Roll-Up is a perfect fit. Here's how I adjust it to make it an even easier lunch.

For this wrap, I only use four ingredients: a whole-wheat tortilla, spinach, sliced bell peppers and veggie cream cheese. I find pre-made veggie cream cheese to be a much easier option than adding in my own herbs and seasoning, plus it typically adds an extra serving of veggies as well. Personally, I love Philadelphia Garden Vegetable Cream Cheese because, in case you missed it, it's the only cream cheese brand I will use.

Spinach being a main ingredient in this roll-up is also ideal for me, as it has anti-inflammatory properties that can help with my chronic condition. As someone with ocular rosacea, I struggle with severe inflammation in my face and eyes, so I try to incorporate anti-inflammatory foods into my diet whenever possible. Anti-inflammatory ingredients can also help combat inflammation's pesky symptoms like joint stiffness, mental fog and high blood pressure.

Related: The Best & Worst Foods for Rosacea

For the bell peppers, I'll usually cut them into strips ahead of time to have them ready for lunch, and I'll prepare more than I need for the wraps because they're also a quick snack to grab and eat as-is or with some guacamole for dipping.

And that's it! In 10 minutes and only 4 ingredients, you can make this anti-inflammatory veggie wrap that's lunchbox-friendly. A unique way to enjoy your veggies, this wrap will become your new lunch obsession just like it is mine.

Adblock test (Why?)

This Anti-Inflammatory Veggie Wrap Has Just 4 Ingredients—and I Can't Stop Making It for Lunch - Yahoo News
Read More

The Frozen Ingredient I Use For Quick Chicken Parmesan - Southern Living

If there is one easy dinner we know will always hit the spot for the whole family—it’s chicken parmesan. Having a go-to, quick-fix dinner that you can rely on the pantry and freezer for and is still delicious is an essential for busy weeknights. And chicken parm is just that. Plus, one should always have a jar of Rao’s homemade marinara sauce at the ready, which means you’re already a third of the way to serving up this delicious dressed-up-chicken dish that is full of flavor. 

If you didn’t think this classic, Italian-inspired dish could get any easier, well honestly I didn’t either. This chicken parmesan hack will save you prep time on the front end and clean-up time after dinner, plus it spares you from buying a handful of extra ingredients. As it turns out, the freezer aisle holds the key to turning any chicken parmesan recipe into a 3-ingredient dish.

You can skip messing around with the three step flour,egg wash, and breading process to make your own breaded chicken. Instead, head to the frozen section of the grocery store and pick up your favorite brand of frozen pre-breaded chicken cutlets for the quickest, hassle-free weeknight dinner.

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

Tips For Making And Serving This Recipe

It’s fool-proof! All you have to do is plop the sauce and cheese on top after baking the breaded cutlets according to packaging directions. It’s essential for the chicken to get nicely browned and crispy to add texture to the dish. Once the chicken is cooked, follow your recipe starting at the assembly step to finish, topping the chicken with a spoonful of marinara (Rao’s obviously), and a few thick slices of fresh mozzarella cheese. Broil until golden brown with melted, bubbly cheese.

You can serve it over spaghetti (or the pasta of your choice) tossed in more red sauce, foregoing the homemade stuff and reaching straight for the from-the-jar goodness. However, in my humble opinion, chicken parm is best enjoyed on its own. Just the chicken please! Plus, a side of broccoli perhaps. It’s the perfect dish to serve a large family and can easily be made in a beloved casserole dish.

Adblock test (Why?)

The Frozen Ingredient I Use For Quick Chicken Parmesan - Southern Living
Read More

You Only Need 2 Ingredients To Make This Fluffy Protein-Rich Yogurt Bread - Well+Good

TikTok's New Three-Ingredient Pasta Is My Current Go-To Dinner - Yahoo Life

The best news? It's ready in 15 minutes!

Bailey Fink

Choosing what to make for dinner can be tricky—especially when you don’t actually want to spend a lot of time in the kitchen. We’ve all seen those meals that claim to be quick and easy, but then immediately start with dicing an onion. Sorry, but when I say “lazy meal,” I mean no knives involved at all.

That’s why when I saw this three-ingredient pasta blowing up on TikTok, I knew it would become an instant addition to my dinner lineup. In a now-viral video, TikTok user ​​Consciouschris shared his three-ingredient recipe for what he called a “lazy Trader Joe’s meal.”

The dish is simply pasta, jarred spaghetti sauce (specifically, tomato basil-flavored), and cream cheese. Consciouschris uses ingredients from Trader Joe’s, but you can use any brand you like.

How to Make TikTok's Three-Ingredient Pasta

Bailey Fink

The recipe is just as easy. All you do is boil your pasta, then heat the spaghetti sauce and cream cheese together on the stove until warmed through and the cream cheese is melted to create a creamy sauce. Then combine the sauce and pasta, and top with optional Parmesan cheese.

TikTok users love it because it’s delicious and also an easy way to make something similar to pink sauce. Pink sauce is a tomato and cream sauce that’s traditionally made from scratch with diced tomatoes, heavy cream, sugar, butter, basil, and a few other ingredients and spices. While pink sauce can come together in less than 30 minutes, this knockoff version is ready in less than 10—you really can’t beat that.

Of course, cream cheese and jarred pasta sauce aren’t going to give you the perfect pink sauce, but it does create a similar creamy sauce with extra cheesy flavor.

Any brand of ingredients and pasta shape will work for this recipe. I used fusilli, tomato basil pasta sauce, and whipped cream cheese. I chose whipped because it has an airier texture, which melted into the sauce quickly and gave it a smooth consistency.

Truthfully, this three-ingredient formula could work with any pasta shape, red sauce flavor, or cream cheese you have on hand. It would even be great with something like Boursin cheese in place of cream cheese.

The world is your oyster, and once you make this dish once, I promise, you’ll find excuses to make it again and again.

Adblock test (Why?)

TikTok's New Three-Ingredient Pasta Is My Current Go-To Dinner - Yahoo Life
Read More

Jamie Oliver forced to respond as £1 Wonder viewers question ingredient cost - Yorkshire Live

Star chef Jamie Oliver has been forced to respond after Jamie's £1 Wonder viewers questioned the alleged price of some of his low-cost ingredients.

The 'Naked Chef' has returned to Channel 4 with a new series focused on producing 'tasty' meals for as little as £1 per portion.

In tonight's episode, Jaimie showed viewers several more recipes to make at home on a budget, including microwave chocolate pudding and a one pan spicy chicken.

Read More: Jamie Oliver viewers spot 'glaring problem' with £1 Wonder meals

Jamie told viewers: "What I love about being challenged by price is that it’s forcing me to come up with solutions", as he set about making a chicken dish for less than £1 a portion which he assured would serve six people.

Jamie fried up the some bone-on chicken strips before adding a mug of rice and some tikka paste.

Then he said to add tinned tomatoes, slice them up and then use the remaining juice, sieve out the seeds and reduce it down in the pan and make home-made tomato puree.

Mix all the chicken up with it, then add the rice and ‘toast it for one minute’ and it absorbs the flavour, then add the water.

Jamie's £1 One-pan chicken recipe in full - complete with 12p onions (Image: Channel 4)

“This is called the absorption method, two to one, and it works every time," he told Channel 4 viewers before adding: "Put a lid on top, cos that’s good for energy, 15 minutes of boiling and steaming and then we’ve got a finished dish.”

Then Jamie added frozen peas and coconut milk before stirring up to serve six portions for £5.70

But viewers questioned the cost of ingredients on both this dish and others.

@steve_scott said: "Hey @jamieoliver - where the hell you getting 2 onions from for 12p ?"

@robthomas added: "Where’s he getting 2 free range eggs for 38p from ? Load of b****"

And Jamie Oliver's official Twitter account replied to both of to explain how the pricing was worked out.

@jamieoliver said: "Hello! Pricing of the recipes was calculated by the amount used rather than the whole ingredient cost, as hopefully you’ll already have many ingredients stocked in your kitchen. For more info on the pricing of the recipes in the show head this way".

In the show, Jamie added: "“The only things I haven’t costed up are salt, pepper and oil”

Jamie Oliver also put the recipes up on the Channel 4 website for free, in a bid to help viewers cook on a budget.

Jamie's £1 Wonders is on Channel 4 at 9pm on Mondays and via All4 (ie 4OD).

Read next:

Adblock test (Why?)

Jamie Oliver forced to respond as £1 Wonder viewers question ingredient cost - Yorkshire Live
Read More

Stanley Tucci’s 6-Ingredient Pasta Casserole Is So Good He Eats It for Breakfast - Yahoo Life

And, it uses up leftover ingredients!

Dotdash Meredith/Allrecipes

Tell me if you’ve experienced this: you try to get ahead of your day by making your dinner in the morning. Your plan is to cook the meal now, then reheat it later so dinnertime runs smoothly. But, the dish comes out of the oven looking and smelling so good that you want to eat it right away. Do you eat it now for breakfast or save it for later? Stanley Tucci would say eat it immediately.

“Oh my god, and what time is it? It’s only 10 o’clock in the morning and I think I’m going to have it right now,” he said in a recent video.

He was talking about his six-ingredient pancetta- and pea-pasta casserole that he had just made.

“Breakfast, brunch, or lunch? Not sure but it was f’ing delicious,” the caption reads.

In the recently posted video, Tucci proudly showed off his creation that started with leftover farfalle pasta. He said he added the leftover pasta, sautéed onions, garlic, pancetta, and peas to a leftover béchamel sauce in a casserole dish. Then, he dotted the pasta with butter and topped it with grated Parmesan cheese before baking it until it was golden brown.

I was immediately salivating when I saw the casserole, so I knew I had to recreate it—also at 10 a.m. for the full effect. However, I did go against the notion of the leftovers mainly because I don’t always have pancetta on hand—I’m not Stanley Tucci after all—though next time I’d save myself a trip and just use regular bacon. I also made my own béchamel sauce, which didn’t take too long, but in a pinch, you could throw in a jar of your favorite creamy sauce.

Despite the fact that it’s loaded with creamy sauce and butter, this pasta is pretty light and would make a great spring dinner. I do recommend adding the optional butter and cheese at the end if you want a richer, cheesier taste.

No matter what, however, this pasta casserole is, indeed, f’ing delicious.

Stanley Tucci’s Pasta Casserole

Bailey Fink

Ingredients:

• 1 tablespoon olive oil or butter, or as needed

• 1/2 onion, finely chopped

• 3 cloves garlic, minced

• 4 ounces pancetta, diced

• 6 ounces frozen peas

• 8 ounces cooked farfalle pasta

• 2 cups béchamel sauce (or other jarred creamy sauce)

• 2 tablespoons butter (optional)

• Parmesan cheese, freshly grated (optional)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until translucent, then add garlic and cook until fragrant. Stir in pancetta and frozen peas. Cook until warmed through and pancetta has crisped up a bit.

3. Combine cooked pasta, béchamel, and pancetta mixture in a casserole dish. Dot with butter and top with grated Parmesan cheese.

4. Bake, uncovered, until the sauce is bubbly and the top is lightly browned, about 20 minutes.
   

Adblock test (Why?)

Stanley Tucci’s 6-Ingredient Pasta Casserole Is So Good He Eats It for Breakfast - Yahoo Life
Read More