- dried parsley
- onion powder
- dried basil
- dried oregano
- ground black pepper
- low-sodium beef broth
- garlic powder
- bay leaves
- chuck roast
Makes 14 biscuits
Do not underbake these biscuits or they will taste slightly gummy. Check for doneness by checking the bottom of a biscuit—it should be golden brown. Freeze the butter and cream cheese just until solid, otherwise, they will be difficult to cut into the flour mixture.
WHY THIS RECIPE WORKS: Even without a slathering of butter or jam, an average biscuit can pack a pretty mean caloric punch. We lightened these by reducing the amount of butter by half and replacing the shortening with cream cheese. The whole-wheat flour gives these a hearty taste and a chewy, flaky texture.
http://www.americastestkitchenfeed.com/bake-it-better/2013/06/secrets-to-whole-wheat-buttermilk-biscuits/
- extra-virgin olive oil
- Kosher salt and freshly ground pepper
- thyme leaves
- sliced provolone cheese
- freshly grated Parmigiano-Reggiano cheese
Makes one 9‐inch crust
If the dough becomes too soft to work with when pressing it into the tart pan in step 3, let it firm up in the refrigerator for a few minutes.
WHY THIS RECIPE WORKS: We wanted to come up with a way to make a healthier tart crust. First, we swapped in 6 tablespoons of olive oil for the 8 tablespoons of butter a tart crust typically contains. Furthermore, we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthful boost, but a heartier flavor as well. The dough is soft and cannot be rolled out, so we pressed pieces of the dough right into the tart pan. A sprinkling of Parmesan cheese over the crust admittedly doesn’t cut calories or fat, but it does add important flavor and provides a moisture barrier to a variety of savory fillings.
http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-olive-oil-tart-crust/
- extra-virgin olive oil
- 4–6 tablespoons ice water
- plain fat-free yogurt
- curry powder
- cilantro sprigs
- chopped nectarines
- finely sliced green onions
- mango chutney
- chopped fresh cilantro
- chopped fresh mint
- grated peeled fresh ginger
- ground red pepper
- salt
- Cooking spray
- loosely packed baby arugula
- vertically sliced red onion
- Juice from 1/2 lemon
- Basil Pesto
- large ripe avocado
- ground beef
- chopped onion
- ketchup
- yellow mustard
- onion powder
- garlic powder
- prepared yellow mustard
- ketchup
- brown sugar
- salt to taste
- ground black pepper to taste
- chili powder
- Mayonnaise
- Red Wine Vinegar
- Kosher Sald
- Black Pepper To Taste
- Rye Swirl Bread
Makes about 20 fritters
Use medium- or finely ground cornmeal. Serve with honey butter.
WHY THIS RECIPE WORKS:
A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few minutes in hot oil, these bite-size morsels were crispy and brown—ready to be eaten warm with a dab of honey butter.
- cornmeal
- water
- large egg
- peanut or vegetable oil