No More Grocery Shopping

Ever have trouble coming up for something for dinner? Want to cook a meal but don’t want to go to the store? Ever try to use up everything in the house for a meal? Well all of these questions can be answered with one website CookingByNumbers.

By numberstumper

This website does everything for you, except cook the food. There have been so many instances when I am at home, don’t know what to cook, but want to use whatever is in the house. The website does all the hard work for you! All you have to do is click on the ingredients that you want to use that are in your house and then generate a recipe by pressing the Find Recipe button. It is a great way to clean out the pantry and save money. This website allows you and your family to become more resourceful with what you have in the house. Instead of spending 2 hours at the local grocery store on a weeknight, try this website and I am sure you will never turn back.

It will never be a hassle to cook dinner again! And you never have to leave the apartment again.

I Scream For Ice Cream!

To all of you ice cream lovers this week is your lucky week in Louisville! Dairy Queen has graciously decided to give away free mini blizzards this Wednesday at the Dairy Queen on 6205 Bardstown Rd. from 3:30pm-4:30pm. They will also have a blizzardmobile on 4th street from 11am-2:00pm on Thursday. But that’s not all!

By stevendepolo

On Saturday the Homemade Ice Cram and Pie Kitchen (2525 Bardstown Road in Louisville, KY) is selling one-scoop ice cream for 25 cents. So plan your weekend accordingly!

Protein Boost

Ever feel like you could eat a horse? Never feel like you are satisfied after eating? An article on health.com sheds light on how to feel satisfied after eating a meal.

By RandyA38

The first thing you should look at is your diet. A lot of times we are lacking in one area in the nutritional triangle than others. Protein and fiber is actually on big key in feeling completely satisfied after a meal. This means you need to start filling your diets with more protein and fiber rich foods. There are a couple of suggestions that might help you achieve this goal.

Round Out Your Meals

Make sure your meals are well balanced and contain the proper amount of protein, carbohydrate, and vegetables. If they don’t that could be a primary reason that you don’t feel satisfied. Make sure you are including protein and fat at every meal (no more low-fat salads for lunch) in order to curb your cravings.

Turn to Tofu

I know most of you either haven’t tried tofu or do not like it, but it is full of healthy proteins. But if Tofu really is not your thing then the article suggest that you can incorporate more beans, legumes, egg whites, soymilk and other grains into your personal diets.

Experiment

Do not be afraid to experiment with your body when it comes to food. Only you know what you need to fuel it. But a little healthy reminder is to always incorporate the right amount of protein and fat into your meals because those are the things that will hold you over until the next time you eat.

For the full article and a recipe for tofu visit diet.health.com.

Memorial Day Creamy Potato Salad Satisfies

The perfect side dish to any holiday barbecue is potato salad.  The great thing about potato salad is that there are so many varieties, that it’s never the same dish twice.  Like this creamy potato salad with bacon from RealSimple.com.  Try it and let us know how it turned out.

Creamy Potato Salad with Bacon

Ingredients

* 3 pounds small red new potatoes (about 24)
* kosher salt and black pepper
* 8 slices bacon
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 3 tablespoons white wine vinegar
* 4 stalks celery, thinly sliced
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh tarragon

Directions

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Cutesy Baby Cakes

From Food Network, these cakes are not only beautiful but delicious as well.  Cute baby cakes for the holiday is sure to be a crowd pleaser.  For this and other spring recipes, visit FoodNetwork.com.  This recipe does call for champagne, so it’s for adult spring fun only!

Baby Cake

Ingredients
Cakes:

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon fine salt
* 2 large eggs, room temperature
* 2/3 cup sugar
* 3/4 cup unsalted butter, melted
* 2 teaspoons pure vanilla extract
* 1/2 cup milk

Icing:

* 1 1/2 cups confectioners’ sugar
* 2 to 3 tablespoons Prosecco or Champagne
* Sanding sugar or tiny candies, for decorating
* Equipment: 2 mini muffin tins, (to make 48 small cupcakes)

Directions

Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)

Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.

Icing:

Whisk together the confectioners’ sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.

Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.

Image by Rex Roof

Sweets for Your Irish Sweetie

Your Irish eyes will definitely be smiling when you lay them on these decadent cupcakes. Delicious and it includes the ingredient that is a pre-requisite for any St. Patrick’s Day celebration – you guessed it – beer!! Guinness to be exact because they don’t call these “stout” cupcakes for nothing. For this an other Irish and St. Patrick’s Day recipes, check out Food Network.com.

Chocolate Stout Cupcakes

Ingredients

* 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
* 2 cups sugar
* 2 cups all-purposeflour
* 1 teaspoon baking soda
* Pinch fine salt
* 1 bottle stout beer (recommended: Guinness)
* 1 stick butter, melted
* 1 tablespoon vanilla extract
* 3 large eggs
* 3/4 cup sour cream
* 1 (8-ounce) package cream cheese, softened at room temperature
* 3/4 to 1 cup heavy cream
* 1 (1-pound) box confectioners’ sugar

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Whole Wheat Pasta with Roasted Eggplant and Tomatoes

If it’s roasted, I’m in love with it! Try this recipe from Martha Stewart for pasta with roasted eggplant and tomatoes. Park at Hurstbourne, when you serve this up, let us know how it went over with your crowd by commenting below.

Ingredients

Serves 6

* 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
* 1 large onion, halved and cut into 1/2-inch wedges
* 2 pints (4 cups) cherry tomatoes
* Coarse salt and ground pepper
* 1/4 cup olive oil
* 3/4 pound whole-wheat penne, (or other short, tubular pasta)
* 1/4 cup sliced, pitted Kalamata or oil-cured black olives
* 1/2 cup finely grated Parmesan cheese, plus more for serving

Directions

1. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
3. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

A Very Grown Up Milkshake

Even in the cold, this milkshake will definitely bring all the boys to the yard!! Park at Hurstbourne, try this Cocoa Cayenne Milkshake from FineLiving.com and shake it up a bit!

A New Twist – Sun-dried Tomato Dip

Treat your Superbowl partiers to a new taste for the game.  This wonderful Sun dried Tomato Dip from Food Network will leave them wanting more, even after the game is said and done.  Let us know if it was a hit with your crowd by commenting below.

Ingredients

* 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)

* 8 ounces cream cheese, at room temperature

* 1/2 cup sour cream

* 1/2 cup good mayonnaise

* 10 dashes, hot red pepper sauce

* 1 teaspoon kosher salt

* 3/4 teaspoon freshly ground black pepper

* 2 scallions, thinly sliced (white and green parts)

Directions

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

Throw It In and Let It Go – One Pot Meal

Ingredients

• 4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 bottle dry red wine
• 1 1/2 pounds shallots, peeled
• 1 cup low-sodium chicken broth
• 8 sprigs fresh thyme

Directions

1. Heat oven to 300° F. Season the beef with the salt and pepper. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef.
2. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
3. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. Spoon into individual bowls.

For more one pot recipes, click here.

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