I just have two questions about this chicken recipe: Why is it called “Three-Cup Chicken”? And can I please have it for dinner tonight? It has the Asian flavors I love: Sichuan peppercorns, star anise, fresh ginger and fresh basil. And lots of garlic: 12 cloves plus 1 tablespoon minced garlic. That’s why Kathy Gunst included it in her story “A Fresh Look at Garlic” in the March/April issue of EatingWell.
Love bananas? Toffee? How about whipped cream? Then you’ve got to try banoffee pie, one of Great Britain’s sweetest contributions to the confectionary world.
No denying that it’s irresistibly creamy, caramelly and sugary. But it’s also usually quite a calorie bomb, so we’ve taken the classic and given it a little nip-’n’-tuck.
Quinoa is all the rage these days—and once you’ve made a few quinoa recipes, it’s not hard to see why. It cooks in 15 to 20 minutes, which means it is a truly convenient whole grain, and makes itself at home in lots of different kinds of recipes—soups, salads, casseroles, even desserts (Hello, quinoa blondies.)
The scene: My kitchen. The time: Tonight, about 30 minutes before everyone melts down from starvation. The options: Join in the meltdown; scrounge around for enough money to order pizza; or do something special with those innocent-looking potatoes in the pantry. I bought them recently, thinking it would be a good idea to have potatoes in the house, just in case. And in this case, I can turn them into Asparagus & Ham Stuffed Potatoes in 30 minutes and turn dinner drama into a satisfying family meal. (At less than $3 per serving, it’s cheaper than pizza too.)