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If you eat a lot of rice with your meals, or if you feel plagued by a rice-cooking hex, then a rice cooker is a must-have in your kitchen. It turns out perfectly cooked rice, night after night, meal after meal. Almost more than any other kitchen gadget, this one is all about making one thing in your life easier. Here’s how to use one to make a pot of rice tonight.
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It’s Monday morning. Images of the weekend flow through your mind as you snuggle deeper into your pillow, reliving them. Then your eyes open, see the clock, remember the presentation you have to give in an hour, and heart racing and teeth clenched, you rush to the kitchen to make coffee. That’s one version of Monday morning.
Here’s another: You set the alarm 15 minutes earlier and ease into the day by simply paying attention to your breathing. I’m talking about meditating — and if even hearing that word makes you feel antsy, bear with me for a minute, or rather 10. After all, it’s said that practicing daily for just 10 minutes could help you feel calmer and more grounded.
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Bone marrow is an important supplemental food that’s easy to love, if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals. Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.
Roasted marrow is good enough to eat right out of the bone with a spoon, which is how it’s usually served. Forget about those fancy marrow spoons; instead, ask your butcher for marrow bones that are cut lengthwise (also called “canoe cut”). This cut exposes the marrow and makes it much easier to scoop out. Grass-fed is best, of course, both for flavor and nutrients. Bone marrow can be served with a green salad on the side, to cut the richness, and is also quite tasty poured over roasted vegetables.
Servings: 4
Time in the Kitchen: 30 minutes
Ingredients:
Instructions:
Recipe Note: Some recipes recommend soaking marrow bones in brine (about 2 quarts cold water and ½ cup kosher salt) overnight before roasting. This cleans the bones, removing some of the blood and making the bones look nicer. However, if you buy high-quality, grass-fed bones, brining doesn’t seem to make much of a difference in the flavor or quality of the roasted marrow. Blood spots that come to the surface of the marrow before you cook the bones are perfectly normal, and don’t need to be wiped away.
Preheat oven to 425 °F/218 °C.
Place the bones, marrow side up, on a parchment or foil lined baking sheet. Season the marrow generously with salt. Sprinkle rosemary over the marrow.
Rub any loose papery skin off the cloves of garlic, but don’t peel the cloves. Trim off both ends of the cloves of garlic. Rub the cloves with a little bit of oil. Scatter the garlic cloves around the bones.
Roast 25 minutes. The marrow should be very soft and warm all the way through and bubbling a little.
Squeeze the garlic cloves out of their peels. Drop the cloves in with the marrow, and eat with a spoon.
The post Roasted Bone Marrow with Rosemary and Garlic appeared first on Mark’s Daily Apple.
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There are few kitchen tasks less glamorous than deboning chicken. Fortunately, with the help of a pair of handy kitchen shears, this task can be done in half the time, which means dinner gets done even faster. Here’s the why and how for deboning chicken thighs with kitchen shears.
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Some weekends fly by so quickly that Monday hits and you realize you didn’t do a thing to prepare for the week ahead. Thankfully Monday is a perfect day to jump-start the rest of the week by making dinner and packing yourself a few workday lunches at the same time. Here are five quick ways to turn Monday’s dinner into lunch for the rest of the week.
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Chopping is a common method for cutting food, and is often used interchangeably with dicing. Stay sharp in the kitchen by knowing just what a recipe means when it calls for chopped ingredients, why that cut is used, and what it looks like.
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One-pot pasta has been all the rage when it comes to quick-cooking dinners, and while we’re a fan of that method, our current crush is the sheet pan miracle meal. We’re talking about the dinner you feel confident about putting together to make sure dinner happens at home, on time, and without stressing out the cook while still appealing to the eater. From our essential method of making sheet pan supper of chicken, veggies, and potatoes, to a honey-sesame glazed tofu to appeal to meat-eaters and vegetarians alike, here are the five five recipes that have us shouting “I believe in miracle meals!”
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From Apartment Therapy → Are Negative Calorie Foods a Real Thing?
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I write this as a veteran of the resistance training profession going back over 40 years. I’ve seen it all, heard it all, thought about it all. And some things continue to disappoint me. Take, for instance, the solid answers and practical application to prescribing resistance training sets and number of repetitions provided by the long-time proven facts on muscle fiber recruitment schematics. The average new trainer has little knowledge of proven muscle fiber recruitment due to modern-day thinking obscuring past-day proven research.
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In the modern world we eat more than ever before. But in spite of this surplus of calories, we may be functionally starving, because we may not be getting all that we need from the modern diet to truly thrive.
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