Spaghetti Aglio e Olio with Lots of Kale

20 RATINGS

ALEX LAU

4 Servings

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

FEBRUARY 2017

INGREDIENTS

• Kosher salt
• 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
• 5 garlic cloves
• ¼ cup olive oil, plus more for drizzling
• Freshly ground black pepper
• 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
• Parmesan and crushed red pepper flakes (for serving)
• Flaky sea salt

RECIPE PREPARATION

• Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
• Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
• Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
• Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
• Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Bibimbap

Bibimbap

Servings: 4 Servings

Author: Joshua Snyder

PREP TIME: 30 MCOOK TIME: 25 MTOTAL TIME: 55 M

A Korean inspired dish that combines seasoned veggies, rice and meat usually topped with a fried egg. Beautifully presented and easy to make, Bibimbap is a fun way to shake up dinner time!

INGREDIENTS:

Sauce

• 2 tablespoons sesame oil
• 1/4 cup soy sauce
• 2 tablespoons Sriracha or gochujang
• 2 teaspoons brown sugar

Veggies

• 2 tablespoons sesame oil, divided
• 3-4 carrots, shaved into ribbons
• 2 zucchinis, shaved into ribbons
• 1 1/2 cups bean sprouts
• 3 cups baby spinach, packed
• 2 teaspoons salt
• 2 teaspoons black pepper

Rice

• 3 cups water
• 1 1/2 cup white rice
• 1 teaspoon butter
• 1/2 teaspoon salt

Meat

• 1 1/2 pounds ground beef
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce

Eggs

• 4 eggs
• 1 tablespoon butter

Topping

• 2 green onions, chopped
• 1 tablespoon sesame seeds

INSTRUCTIONS:

Sauce

1. In a medium bowl add the sesame oil, soy sauce, Gochujang or Sriracha and brown sugar.  Set aside.

Veggies

1. In a large skillet with high sides, heat the 1/2 tablespoon of sesame oil on medium heat.
2. Add the carrots and sauté for 4 minutes.
3. Season with salt and pepper and set aside.
4. Repeat steps with zucchini.
5. Add 1/2 tablespoon of sesame oil to the warm skillet and sauté bean sprouts for 2-3 minutes. Season with salt and pepper and set aside.
6. Add remaining sesame oil to skillet and sauté spinach for 2-3 minutes until wilted. Season with salt and pepper and set aside.

Rice

1. In a medium saucepan, add the rice, water, butter and salt.
2. Bring to a boil over high heat.  Reduce heat to medium-low, cover and cook for 10-15 minutes until the rice has absorbed all of the water. 
3. Fluff with a fork, cover and set aside.

Meat

1. Heat olive oil in same large skillet over medium heat.
2. Add the ground beef and sauté for 4-6 minutes until beef is browned.
3. Remove some of the grease from the skillet with a paper towel or a turkey baster.
4. Add the garlic and ginger. Sauté 1 minute more until fragrant.
5. Increase heat to high. Cook for another couple minutes until beef is crispy.
6. Reduce heat to medium-low. Add soy sauce and cook for 1-2 minutes until absorbed. Remove from heat and set aside.

Eggs

1. In another skillet over medium heat, melt the butter and add the eggs.
2. Cook over low heat, on one side only, for about 2-3 minutes.

Prepare

1. Prepare dish by adding rice to bowls. In a circle add an equal amount of veggies and beef.
2. Spoon on sauce and sprinkle green onions and sesame seeds over the dish.
3. Top with a fried egg.

NOTES:

Feel free to use other veggies such as bell peppers, cucumbers and you can also use mushrooms. Cook fried eggs individually in a small skillet if easier. Fried eggs are optional.

Strawberry Crepes

Strawberry Crepes - from Broma Bakery

★★★★★

 

5 from 4 reviews

These scrumptious strawberry crepes are stuffed with strawberry jam and whipped cream for a perfectly sweet way to start the day!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
• Total Time: 20 minutes
 
• Yield: 16 crepes 1x
• Category:breakfast
 
• Method: stovetop
• Cuisine: french

SCALE

INGREDIENTS

• 4 eggs, room temperature
• 3 Tablespoons unsalted butter, melted
• 2 1/4 cups milk
• 2 cups all purpose flour
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 8 ounce jar Bonne Maman INTENSE Strawberry Fruit Spread
• 1 cup heavy whipping cream

INSTRUCTIONS

1. Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.
2. While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.
3. Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.
4. Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.
5. In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.
6. To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!

Keywords: strawberry crepes, homemade crepes, crepes

Disney Parks Churro Bites

Disney Parks Churro Bites - from Disney Parks Blog

Click here for a print-at-home version of this recipe!

Ingredients

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1 ¼ cups all-purpose flour
• 3 eggs
• 1 ½ cups vegetable or canola oil
• ½ cup sugar

Instructions

1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
4. Add eggs, one at a time, and stir until combined. Set aside.
5. Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 
7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
8. Drain churro bites on paper towel.
9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

The Gray Stuff

“The Grey Stuff” Recipe - Disney parks blog 

Ingredients

1 1/2 cups of cold whole milk 

1 (3.4 ounce) package of instant vanilla pudding mix 

15 chocolate cookie sandwiches 

1 (8 ounce) container whipped topping, thawed 

3 tablespoons instant chocolate pudding mix 

12 scalloped sugar cookies 

Edible sugar pearls

How to Make “The Grey Stuff”

Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.

Place chocolate sandwich cookies in your food processor and pulse until pureed. Fold pureed cookies into pudding mix. Stir until fully mixed.

Add whipped topping and instant chocolate pudding. Stir until fully mixed.

Place in the refrigerator and chill for one hour.

Spoon grey stuff into your piping bag fitted with your desired tip. Pipe grey stuff onto cookies and top with sugar pearls.

You could also serve it in a small bowl or use it to frost cupcakes — remake as needed to bring a little more Disney magic into your life.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Disney Dole Whip

Disney Dole Whip Recipe

Dole Whip Ingredients:

1 scoop of vanilla ice cream 

4 ounces of pineapple juice 

2 cups of frozen pineapple

How to Make a Dole Whip:

Add all 3 ingredients to a blender, and blend it until it’s smooth. You can serve it as-is, but Disney suggests putting the blended mixture into a piping bag and piping a swirl into your bowl for the soft-serve look. Top with a cocktail umbrella for an extra tropical touch.

Tonga Toast

Tonga Toast Recipe from Disney’s Polynesian Village Resort - from Disney Parks Blog

Tonga Toast Ingredients (Serves 4)

For the Cinnamon Sugar:

3/4 cup granulated sugar 

2 teaspoons cinnamon

For the Batter:

4 large eggs 

1 1/3 cups whole milk 

1/4 teaspoon cinnamon 

1 tablespoon granulated sugar

For the Tonga Toast:

1 quart canola oil, for frying 

1 loaf sourdough bread (uncut, 12 inches long) 

2 large bananas, peeled

How to Make Tonga Toast

For the Cinnamon Sugar:

Mix sugar and cinnamon in a medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For the Batter:

Whip eggs in a medium bowl (large enough to dip toast) until well-beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For the Tonga Toast:

Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.) 

Cut the bread into four three-inch-thick slices. 

Cut each banana in half crosswise, then each piece lengthwise. 

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice. 

Dip stuffed bread into batter, covering both sides and allowing excess batter to drip off. Place carefully into hot oil. 

Cook four to five minutes until golden brown. If needed, turn toast over after two minutes and cook for another two minutes on the other side. Remove and drain excess oil. 

Roll toast in cinnamon sugar. Repeat for each piece of toast.

Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Hale Koa Mai Tai

Hale Koa Mai Tai

Into a bucket glass filled with ice add:

juice of 1/2 fresh lime
1/2 oz. Orgeat syrup
1/2 oz. Curacao
1 oz. Bacardi Light Rum
1 oz. Meyer's Dark Rum
dash pineapple juice
dash sweet & sour mix

Stir & top with 151 proof Bacardi

Mai Tai

Chrissy’s Mai Tai

Ice
6 oz pineapple juice
6 oz orange juice
1 oz lime juice (fresh squeezed is best)
Splash of grenadine
1 oz Cointreau (you can experiment with this-I like a little more)
2 oz clear rum
2 oz dark rum

Mix all ingredients except dark rum in a shaker, and pour into 2 glasses (with ice, if desired). Add 1oz of rum as a float to each glass. Garnish with pineapple and a cherry.

Best Chocolate Cupcakes

Best Chocolate Cupcakes - cupcake project

This is the best chocolate cupcake you will ever eat!

Course Dessert

Cuisine American

Keyword best chocolate cupcakes, chocolate cupcake recipe

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 16 cupcakes

Calories 218kcal

Author Stef

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder natural or Dutched will both work with this recipe
• 1/4 cup unsalted butter room temperature 
• 1 cup sugar
• 2 ounces chocolate Choose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 9 tablespoons vegetable oil This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup 
• 2 teaspoons vanilla extract
• 1/3 cup full-fat sour cream
• 1/2 cup water room temperature, measured in a liquid measuring cup)

Instructions

• Preheat oven to 350 F.
• Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
• In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Melt the chocolate in the microwave or in a double boiler.
• Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Mix in eggs and egg yolks one at a time until just combined.
• Mix in oil, vanilla, and sour cream until just combined.
• Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Mix in water until just combined.
• Fill cupcake liners 2/3 full and put in the oven.
• Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
• Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Notes

• If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
• Using different cocoa powders will alter the taste of the cupcakes, but you really can't go wrong - it's all chocolate!
  • This recipe has been tested with many different kinds of cocoa powder, both Dutch-processed and natural. All varieties work well! If you've only ever tried one brand of cocoa powder, I suggest experimenting with some new ones to see which flavor profile you prefer. Some of my favorites are Scharffen Berger Unsweetened Natural Cocoa Powder, Penzeys Natural Cocoa Powder, and Cacao Barry (when I want something really dark).
• The chocolate in these cupcakes doesn't have to be one typically earmarked for baking - any chocolate, bar, chips, or discs that don't contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars.
  • I and Cupcake Project readers have tested this with so many different kinds of chocolate with amazing results. When I make these for a special occasion and want something fancy, I reach for chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar yielded my favorite version of these cupcakes to date. I also enjoy TCHO, Scharffen Berger, and Lily's sugar-free chocolate.
• If you don’t have sour cream in the house, I’ve done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
• For making these cupcakes,use any mild vegetable oil.
  • I’ve used canola oil, generic vegetable oil, and safflower oil. While I love using flavored oils in baking, keep in mind that they will change the flavor of these cupcakes. You can experiment with using non-neutral oils and try baking these cupcakes with pistachio oil, for example, to get a totally different taste.
• You can make this recipe as a cake. You will just need to increase the baking time.