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Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted, or even slimy leaves inside.
What’s the best way to store salad greens so that they last the longest? We tried three methods to find out which was best — and there was a clear winner.
http://www.thekitchn.com/feedburnermain
I resisted buying a high-powered blender for a long time, but when I finally succumbed to the lure of a Vitamix, I was amazed at all the things it could do! Yes, they make great smoothies at a touch of a button or flip of a switch, but here are some other convenient things these blenders can do that may help justify the sizable investment.
If you found a sleek hunk of blender under your Christmas tree this year, here are five things you should know as you get acquainted.
http://www.marksdailyapple.com/
Short ribs are an underappreciated cut of meat. Slow cooking brings out their full potential, but the added time is worth the wait. Juicy, succulent and flavorful, short ribs can be paired with any number of vegetables for stews (often a more fork-tender choice than traditional stew meat) or served separately with salads or sides. We’ve got two recipes highlighting the versatility of short ribs. (Check back next week for the second….)
For this recipe, the ribs are paired with sweet potatoes and spinach for nutrient-rich one-pot meal. And we’ve sized the recipe for a double batch of short ribs with instructions for when and how to set them aside. The result? The ease of two delicious dinners with less time and prep.
Servings: 4 (plus extra 4 servings of ribs alone)
Time in the Kitchen: 35 minutes (plus 25 minutes cook time)
Ingredients:
Instructions:
Season ribs with salt.
Select the sauté setting on the Instant Pot. Add oil and sear the ribs for about 2 minutes per side, so they are lightly browned. This will have to be done in batches since all the ribs won’t fit in the pot at once.
In a small bowl, whisk together the tomato paste and bone broth.
Set all the browned short ribs aside on a plate and pour the bone broth and tomato paste into the pot. Add the garlic cloves. Use a wooden spoon or spatula to scrape up any bits of meat that have stuck to the bottom of the pot.
Add the short ribs.
Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 25 minutes on high pressure.
After 25 minutes, quick release by moving the pressure release valve to “venting” (watch out for the release of hot steam)
Remove half of the ribs and liquid from the pot. Put this half of the ribs and liquid in a food storage container. Store it in the refrigerator for another meal (check back next week for that recipe!).
Add the spinach and sweet potatoes to the Instant Pot with the remaining short ribs and liquid. Mix well so the meat, potatoes and spinach are mostly covered with liquid.
Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 5 minutes on high pressure. After the cooking time, do a quick release by moving the pressure release valve to “venting.”
Remove the meat. Use a knife to slice/shred the meat from the bones.
Serve the short rib meat in bowls with the sweet potatoes and spinach. Add sea salt to taste.
Nutritional Info (per serving):
The post Instant Pot Short Ribs With Sweet Potatoes and Spinach appeared first on Mark’s Daily Apple.
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You know that bunch of parsley sitting in your fridge right now? The one you bought because you just needed a few tablespoons? There’s so much left over, right? And you’re at a loss for how to best use it up before it spoils? I’ve been there more times than I care to admit. It is exactly why I armed myself with a solid roster of recipes that can really put a lot of leftover parsley to work. Here are some of my favorites.
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As a parent of carb-loving kids, the toaster is one of my most-used small appliances. I use it to heat up all manner of frozen breakfast items, from regular toast and bagels to frozen waffles, French toast sticks, and more. But, according to the internet, I’ve yet to realize the true powers of this trusty device.
Here are five ridiculous (and amazing) things you can do with your toaster.
http://www.thekitchn.com/feedburnermain
What’s the deal with buttermilk? Often you buy a carton to make one recipe, and then find yourself with quite a bit left over. Yes, you can technically make a substitute for buttermilk with regular milk and either lemon juice or vinegar, but the results aren’t always as satisfying as using the real deal. And while freezing it is a worthwhile option, finding a few new recipes that make use of it should be part of the plan.
Luckily, there are plenty of ways to use up this luscious, fermented dairy product — from biscuits to coleslaw to ice cream. Here are some of our favorite recipes that will help you use up that carton.
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This year, we’re taking the idea of a clean slate literally: We’re cleaning out our fridges and freezers, purging the junk from our junk drawer, and owning up to the fact that we will never (ever) remember to throw a pack of Chinese mustard in with our lunch. Are you with us or are you with us? Do it now before the New Year — and don’t look back.
http://www.thekitchn.com/feedburnermain
From purées and sauces to soups and slow-simmered stews, there’s a whole lot you can do with butternut squash, but I’d argue the simplest and most delicious way to cook it is simply roasting it. A simple trip to a hot oven gives the naturally sweet winter squash gently charred, caramelized edges and a soft center — and there are so many ways to use it.
We’ve told you all about how you can roast butternut squash straight from the freezer, but now here’s everything you need to know when you’re starting with a whole, fresh squash (or that convenient package of pre-cut squash from the produce section).
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This creamy coconut curried stew is a perennial favorite in my house. It’s full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it’s vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.
http://www.thealternativedaily.com/
It’s frustrating and often inconvenient to have an itchy vagina. It can happen at the worst possible times, and it’s not exactly easy to discretely scratch down there without drawing attention to yourself. If you find yourself often burdened with an itchy crotch, it’s probably time to take a look at some of the possible […]
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