10. Roasting Garlic
It takes 45 minutes to roast garlic in the oven but less than 8 in the microwave. Slice off the top of the head to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper, and drizzle with 2 tablespoons of good olive oil. Spoon 2 tablespoons of water into the bottom of the dish, cover it with plastic wrap, and cook at medium power for 7 to 7½ minutes. Let stand for a few minutes before unwrapping.
13. Toasting Nuts, Bread Crumbs, and Coconut
The microwave toasts them in a quarter of the time it takes in a conventional oven. Spread them out on a plate and heat on high for 2 to 3 minutes, stirring every minute. Keep in mind that they will continue to toast for about a minute after removal.
14. Cooking Vegetables
Still waiting for that cauldron of water to boil for your corn? All vegetables can be steamed in the microwave without adding water. Place them in one layer (if possible) on a dish, cover tightly with plastic, and cook on high. The timing will vary, but check tender items, such as spinach, mushrooms, and snow peas, after 30 seconds, and crunchy ones, like carrots, after 4 minutes.
Showing posts with label RealSimple. Show all posts
Showing posts with label RealSimple. Show all posts
Monday, September 27, 2010
Saturday, December 12, 2009
Sugar Cookies - from RealSimple
Sugar Cookies
from RealSimple
Hands-On Time: 25 minutes
Total Time: 1 hour, 15 minutes (includes cooling time)
Makes 36 medium cookies
Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Coarse sanding sugar or turbinado sugar (optional)
Directions
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
On a floured surface, roll the dough to 1/4 inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Sprinkle with the sanding sugar, if using.
Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
from RealSimple
Hands-On Time: 25 minutes
Total Time: 1 hour, 15 minutes (includes cooling time)
Makes 36 medium cookies
Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Coarse sanding sugar or turbinado sugar (optional)
Directions
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
On a floured surface, roll the dough to 1/4 inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Sprinkle with the sanding sugar, if using.
Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Tuesday, October 27, 2009
Lemony Almond Macaroons - RealSimple
Lemony Almond Macaroons
from REAL SIMPLE
Hands-On Time: 5 minutes
Total Time: 1 hour (includes cooling time)
Makes 24 cookies
Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
Directions
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.Store in an airtight container at room temperature for up to 1 week.
from REAL SIMPLE
Hands-On Time: 5 minutes
Total Time: 1 hour (includes cooling time)
Makes 24 cookies
Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
Directions
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.Store in an airtight container at room temperature for up to 1 week.
Fudge Sauce from RealSimple
Fudge Sauce
from REAL SIMPLE
Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling time)
Makes 2 3/4 cups
Ingredients
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract
Directions
In a medium saucepan, combine the cream and corn syrup; bring to a boil.Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.Refrigerate in an airtight container for up to 1 month.
from REAL SIMPLE
Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling time)
Makes 2 3/4 cups
Ingredients
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract
Directions
In a medium saucepan, combine the cream and corn syrup; bring to a boil.Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.Refrigerate in an airtight container for up to 1 month.
HomeMade Treats
The Container Store has HomeMade Treats shown on there website they look really good!
Chilled Pineapple-Cranberry Relish
from REALSIMPLE
Hands-On Time: 10 minutes
Total Time: 2 hours, 25 minutes (includes cooling time)
Make about 4 cups
Ingredients
1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and chopped
1/2 pound chopped fresh pineapple (1 1/4 cups)
Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.
Refrigerate in an airtight container for up to 1 week.
Chilled Pineapple-Cranberry Relish
from REALSIMPLE
Hands-On Time: 10 minutes
Total Time: 2 hours, 25 minutes (includes cooling time)
Make about 4 cups
Ingredients
1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and chopped
1/2 pound chopped fresh pineapple (1 1/4 cups)
Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.
Refrigerate in an airtight container for up to 1 week.
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