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2018-08-17T22:57:51.436Z
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Have your cake and eat it too! If you need a festive cake without gluten, dairy, or eggs, this is THE cake to make. It's tender, soft, and tastes great with chocolate frosting. (And sprinkles!)

Continue reading "Gluten-Free Vanilla Birthday Cake" »

Got zucchini? It's that time again, when we have more zucchini than we know what to do with. Never fear! We have solutions to this problem—15 of them to be exact! Zucchini Fritters, Cheesy Zucchini Bites, Chocolate Zucchini Bread, and more!

Continue reading "15 Ways to Cook with Zucchini This Summer" »

These Sous Vide Pork Belly Bites are totally irresistible! They cook low and slow for 12 hours, then get crisped up on the grill for an easy BBQ appetizer! You NEED these at your next party.

Continue reading "Sous Vide Pork Belly Bites" »

Try this Dukkah-Crusted Grilled Chicken! A new spice blend can really be a game changer when dinner time gets boring. Dukkah is a blend of coriander, cumin, and fennel seeds and nuts, and it pairs beautifully with grilled chicken.

Continue reading "Grilled Dukkah-Crusted Chicken with Lemon Hummus" »

There was a great television ad for soup a while back that I think pretty much every parent could relate to.

The ad showed a mother walking down the aisle of the supermarket, pushing a cart with a toddler, and another little one racing around near the cart. The voice coming over the supermarket loudspeaker warned about an impending storm, with road closings, and school cancellations.

Continue reading "How to Grocery Shop with Kids Without Losing Your Mind" »

Excess garden tomatoes? Time for Canning Salsa!

Sometimes, during the summer, our tomato plants decide to have a party on the vine, so to speak, and produce way more tomatoes than we can possibly eat, even if we are eating them every day, sliced, salted, and served with a little balsamic or mayo.

What do you do with your excess garden tomatoes?

Tomato juice or gazpacho are both great ways to use up lots of tomatoes. Or, if you like salsa, you’ll love this salsa recipe for canning. Canning salsa is the perfect solution for all those tomatoes. Pull it out in the middle of winter and munch with some tortilla chips (if the jars last that long, we go through salsa pretty quickly around here.)

Salsa Recipe for Canning

This salsa recipe for canning uses specific amounts of ingredients, balancing the non-acidic ingredients with the amount of added acid needed to make the recipe safe. This canning salsa uses the following basic ingredients for one batch:

  • 5 pounds of tomatoes
  • 1 pound of Anaheim green chiles
  • 3 jalapeños
  • 1.5 onions
  • 3 cloves garlic
  • 1/2 cup cilantro
  • Seasoned with dried oregano, cumin, and salt and sugar
How to Can Salsa
  • Problem: Acidity – The trick to canning shelf-stable foods is the acidity. If you have the right amount of acidity, it creates...

Summer is in full effect—the sun is shining long into the evening, weekends are spent lounging at the beach, and air conditioning is on full blast, 24/7.

Foodwise, the summer brings a bounty of fresh fruits and vegetables—one of my favorite is tomatoes. At their peak, tomatoes are great in a simple salad, atop a piece of toast, or sliced and eaten with just a sprinkle of salt.

Continue reading "Tomato Ricotta Tart" »

I have an adage when it comes to peaches: Travel to the peaches, don’t ask them to travel to you. And when they do arrive as close to home as you can find them, make this simple dessert of peaches topped with meringue.

Continue reading "Baked Summer Peaches with Baked Meringue" »

Have extra basil in your garden right now?

This is a quick and easy basil vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans.

Basil vinaigrette is super easy to make. Use either a blender or food processor and purée some fresh basil leaves, a shallot, some Dijon mustard, a little salt and sugar, white wine vinegar, and olive oil.

Continue reading "Basil Vinaigrette" »

Welcome to le pique-nique! (That’s French for picnic: insert happy face here.)

This French picnic sandwich, pan bagnat, is your new best friend for any outdoor excursion. You can—and should—make it ahead. It’s supposed to be a little soft and squishy on the inside from the tuna fish and olive oil soaking into the bread. It is, well, magnifique!

Continue reading "Pan Bagnat (French Tuna Sandwich)" »

Please welcome Katie Workman for this month’s meal plans! Katie is a mother of two hungry boys and a meal planning wizard, so much so that it led to the creation of her blog The Mom 100 and a cookbook by the same name.

There are few things more appealing to me than daylight that stretches long into the evening, well past our usual dinner hour. If you are able to eat outside, seize that opportunity.

Continue reading "Meal Plan for August Week 2" »

Are you ready for a party? Mix up a pitcher of sangria and call your friends and neighbors!

A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired.

Set the whole pan of paella on your picnic table, and bring out some crusty bread and wine glasses. Summer is just too short not to celebrate it with friends.

Continue reading "Seafood Paella on the Grill" »

If you want to make your week as easy as possible, spend some time on Sunday making a few batches of simple weeknight staples that can serve as building blocks for meals in the coming days.

You’ll spend the rest of the week looking back and thanking yourself for these well-spent couple of hours.

Continue reading "6 Things to Make on Sunday for Easier Weeknight Meals" »

Switchels are a simple, non-alcoholic drink with an old history. You can find literary and historical references to this easy, zippy elixir — quenching the thirst of British sailors, Harvard students, and farmers — as early as the 17th century.

These days, switchel has seen a bit of a revival!

Continue reading "How to Make Ginger Switchel" »

A salad of tomato, mozzarella, and basil screams summer, and we love it in my house.

But let’s take it another step further: Add some freshly cooked corn, some arugula, and a hunk of burrata. And the perky tang of a simple oil and vinegar dressing ties it all together. Now you’re on the moon!

Continue reading "Arugula Salad with Tomatoes, Corn, and Burrata" »

August Seasonal Produce Guide

Hello August and welcome to month 8 of our Monthly Seasonal Produce Guides!

It’s almost unfair to offer a produce guide for August; it seems like everything’s in season right now, right?

This month’s guide is similar to July’s. As in July, you’ll find summer squash, tomatoes, corn, cucumbers, melons and stone fruit. But by August, blueberries aren’t as plentiful—blackberries have taken their place—and tomatoes really come into their own.

By now, if you garden, basil has likely taken over your beds, so it a good time to start making pesto. Cucumbers also tend to grow with wild abandon. Bread and Butter Pickles anyone?

You’ll also see okra, eggplant, green beans, and peppers of all sorts—bell peppers, shishito peppers, and jalapeños.

Continue reading "What’s in Season in August?" »

Summer is the season for eggplant, and one of the best things in the world you can make with eggplant is the middle eastern eggplant dip known as baba ganoush (also spelled baba ghanouj).

Continue reading "Eggplant Dip (Baba Ganoush)" »

Please welcome Katie Workman for this month’s meal plans! Katie is a mother of two hungry boys and a meal planning wizard, so much so that it led to the creation of her blog The Mom 100 and a cookbook by the same name.

The arrival of August elicits mixed emotions in me. On the one hand, it is the beginning of the last month of summer — the moment where we all start greeting each other with phrases like, “Where did the summer go?” (Please don’t say that to me just yet.)

Continue reading "Meal Plan for August Week 1" »

Stir fried rice is really a great springboard for adaptation. This one is simply flavored and has more than four cups of chopped and sliced vegetables, such as carrots, peppers, and broccoli—though you can change up the vegetables as you like!

Continue reading "Easy Vegetable Stir Fried Rice" »

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.

Continue reading "Eggplant Parmesan" »