July 2, 2012
thissadbaker: When life has lemons on sale, makes lemon oat bars. These are super easy. A little too easy, if you ask me. I can picture myself making them nonstop. Light and chewy. Perfectly paired up with a cup of coffee. Plus its healthy because of the oats right? The original recipe can be found here: Bam!1 can of sweeten condensed milkZest of 1 lemonJuice of said lemon1 cup oats1 1/4 cups flour1/2 cup of soften butter1/4 teaspoon of baking soda1/4 teaspoon of saltHeat oven to 375F degrees.Coat 8x8 inch pan with non-stick cooking spray.Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.Press half of the crumbly mixture in pan; bake about 10 minutes or until set.Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows. Reblogging for future reference. It’s only a matter of time before it’s either cool enough to use my oven again or I’m so deep wallowing in self pity that I don’t care that turning my oven on will make my apartment approximately 2000 degrees.

thissadbaker:

When life has lemons on sale, makes lemon oat bars. 
These are super easy. A little too easy, if you ask me. I can picture myself making them nonstop. Light and chewy. Perfectly paired up with a cup of coffee. Plus its healthy because of the oats right?

The original recipe can be found here: Bam!

1 can of sweeten condensed milk
Zest of 1 lemon
Juice of said lemon
1 cup oats
1 1/4 cups flour
1/2 cup of soften butter
1/4 teaspoon of baking soda
1/4 teaspoon of salt

Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Reblogging for future reference.

It’s only a matter of time before it’s either cool enough to use my oven again or I’m so deep wallowing in self pity that I don’t care that turning my oven on will make my apartment approximately 2000 degrees.

1:53pm  |   URL: http://tmblr.co/ZZRrYyOZ0fix
(Notes: 8)
  
Filed under: lemon lemon bars baking bake recipes to make 
September 13, 2011
americastestkitchen: How to Make Worcestershire Sauce: Ready to crank the umami up to 11? Sure, I don’t need to make my own Worcestershire Sauce but when has that ever stopped me?

americastestkitchen:

How to Make Worcestershire Sauce: Ready to crank the umami up to 11?

Sure, I don’t need to make my own Worcestershire Sauce but when has that ever stopped me?

11:12am  |   URL: http://tmblr.co/ZZRrYy9TuEYZ
(Notes: 6)
  
Filed under: never! recipes to make Worcestershire Sauce food 
July 13, 2011
Gravlax a la Sweet Paul

Gravlax a la Sweet Paul

2:07pm  |   URL: http://tmblr.co/ZZRrYy73nd_J
(Notes: 4)
  
Filed under: food gravlax recipes to make 
March 24, 2011
simplerecipes: Chicken Stew with Olives and Lemon 1 pound boned, skinned chicken thighs, rinsed and patted dry 2 tablespoons all-purpose flour 1 1/2 teaspoons each salt and freshly ground black pepper 2 tablespoons olive oil 2 large garlic cloves, minced 1 tablespoon capers, drained and minced Grated zest and juice of 1 lemon 1/2 cup dry white wine 1 3/4 cups chicken broth 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4” cubes 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large 1 cup finely chopped flat-leaf parsley 1 cup pitted medium green olives Lemon wedges Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side. via Sunset This cold, drizzly weather is making me rather desperate for a hardy stew. I think this would fit the bill nicely.

simplerecipes:

Chicken Stew with Olives and Lemon

1 pound boned, skinned chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour
1 1/2 teaspoons each salt and freshly ground black pepper
2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon capers, drained and minced
Grated zest and juice of 1 lemon
1/2 cup dry white wine
1 3/4 cups chicken broth
1 pound Yukon Gold potatoes, scrubbed and cut into 3/4” cubes
1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
1 cup finely chopped flat-leaf parsley
1 cup pitted medium green olives
Lemon wedges

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

via Sunset

This cold, drizzly weather is making me rather desperate for a hardy stew. I think this would fit the bill nicely.

(via )

3:23pm  |   URL: http://tmblr.co/ZZRrYy3oTss4
(Notes: 36)
  
Filed under: food recipes to make 
February 16, 2011
Malfatti (Ricotta and Swiss Chard Dumplings)

Malfatti (Ricotta and Swiss Chard Dumplings)

3:23pm  |   URL: http://tmblr.co/ZZRrYy36YMQr
Filed under: food recipes to make