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Here are deals on great kitchen tools, that will help you cook delicious food. If you need any of these items, buy them now, as prices change often.

Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blenders
Price: $65, $34.95

I really like hand blenders for their versatility and easy cleanup.

This one has 2 speeds (low and high) for all your blending tasks. Stick design reaches into pots, pitchers and bowls to extend blending options. Ergonomically designed grip offers comfortable hold and more control while blending.

Operates with a one-touch control for easy, one-touch blending. Dishwasher-safe blending shaft and beaker make cleanup effortless.

 

Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set
Price: $9.99, $8.56

I like silicone spatulas, and they are very useful for scraping our the dough when you are baking, or for getting all the frosting out of the container, when you are frosting a cake.

This is a 3-piece set of flexible silicone spatulas in blue. Includes small- and medium-sized spatulas plus large-sized spoon-style spatula.

Translucent blue-tinted, crystal-like plastic handles with holes for hanging. Heat-resistant up to 500 degrees F. Stain and odor resistant; dishwasher safe.

 

Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

Fits half size baking sheets 18″ x 13″. Set includes two mats.

Set provides outstanding heat conductivity; FDA and LFGB approved silicone. Artisan Silicone baking mats can withstand temperatures from -40 degrees Fahrenheit to 480 degrees Fahrenheit.

Easy to clean with warm water and mild dish soap and air dry or dishwasher approved for top rack only.

Flavors or odors will not penetrate the baking mats; Durable and long lasting performance, thousands of uses. Can be used in an oven up to 480 degrees.

Durable and long lasting. Easy to clean, just wash off with soap and water, rinse, shake off water and let air dry.

December 13th, 2014 | Tags:

Are you looking for Christmas gift ideas? Then look no further than cookbooks!

Here is the list of three of my favorite cookbooks, each one of them would make a great gift! Pick the one that the recipient will like the best, and you can cross a gift off your list!

Jerusalem: A Cookbook

The Jerusalem Cookbook by Yotam Ottolenghi has quickly become one of my favorite cookbooks.

The pictures, the flavors, the combinations of ingredients in this cookbook are all superb. I have tried different recipes from it, and all of them turned out delicious.

The combination of spices in the recipes is just right, and that makes all the recipes come out very good. The tips and ideas of the author has are also great.

This cookbooks would make a great Christmas gift for anyone who likes to cook!

Click Here To Buy Jerusalem: A Cookbook

 

 

The New Best Recipe

This is the The New Best Recipe by the Cook’s Illustrated Magazine.

If you ever wanted to give a cookbook to someone, who wants to learn the basics, and do them well, this is THE cookbook to get.

The editors of Cook’s Illustrated have tried different versions of many recipes, and then settled on the best version and wrote about it in this cookbook.

From coleslaw to chocolate chip cookies to mac and cheese and lasagna, this cookbook will tell you how to make those recipes, and how to make them delicious.

This new edition offers more than 1000 recipes and 800 illustrations for all your favorite dishes. There are tons of tutorials for different cooking techniques.There are also explanations of different methods that they have tried, and what worked, and what didn’t.

You don’t need to try out ten different ways of stir frying or roasting a chicken, because they have done it and they will tell you the best way to do it!

This cookbook would make a great gift for someone who is just starting out in cooking. They will learn plenty of basic techniques on roasting, stir frying, baking and more.

And, it also will make a great gift for a seasoned cook, who will read the tutorials and explanations behind different techniques and recipes.

Click Here To Buy The New Best Recipe

 

 

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant

Here is another cookbook I really like.

The pictures, the recipes, the explanations are wonderful, and the flavors are great too.

The roasted chicken recipe from this cookbook is the best roast chicken, bar none. I have made it dozens of times, and it is the simplest and tastiest one to date. If you have this cookbook, this is the first recipe to try.

This cookbook will make a great gift to any cook. The roasted chicken recipe, while long, is simple to follow and make. And the results are delicious!

November 2nd, 2014 | Tags:

Looking for a delicious fall salad? Here is a very simple and very tasty salad, that looks great too.

When fall starts, everyone starts making dishes with root vegetables. I like root vegetables, they are delicious! Beets, carrots, turnips, parsnips, rutabaga — there are so many delicious root vegetables!

And beets are one of my favorite root vegetables. They are sweet, and they taste great in salads. Since they are sweet, I like to add a bit of vinegar to the salad, for some flavor contrast.

Add goat cheese for creaminess. And, add basil as well, I really like basil in this salad. That’s it — this salad is delicious and very simple to make!

One thing to note about this salad is that if you cook anything together with red beets, the red beets will color it red :) So if you would like the golden beets to retain their golden color, cook the different types of beets separately.

How To Cook Golden Beets And Red Beets Salad

Ingredients For Golden Beets And Red Beets Salad

2 Medium Golden Beets
2 Medium Red Beets
Goat Cheese
Basil

1 Tablespoon of Olive Oil
1 Teaspoon of Apple Cider Vinegar

How To Make Golden Beets And Red Beets Salad

Wash the beets.

Boil or roast the beets. Note: Cook the beets separately. If you cook them together, the red from the red beets will color the golden beets, and you will not be able to see that wonderful golden color.

Once the beets are cooked and cool, peel the beets. Chop the beets into small cubes. Toss with olive oil and vinegar. Add goat cheese and basil and mix.

October 26th, 2014 | Tags: , ,

Looking for fall dinnerware and fall dinner plates? These fall dinner plates and dinnerware are great to use in the fall, for Halloween and for Thanksgiving. The fall plates look great in fall colors – rich yellows, reds, orange and greens. Here are great looking fall and autumn plates and dinnerware:

Fall Dinnerware Sets

Fall Dinnerware Sets

Looking for autumn dinnerware and dinner plates? The design of Gourmet Basics by Mikasa Autumn Nights was inspired by leaves floating on a breezy autumn night, adding sophistication to your table. Contemporary square pieces capture the deepest shade of night, which is illuminated by an assortment of leaves in a palette of fall pastels.

Crafted from stoneware, with hand-painted reactive glaze detailing. Due to the nature of reactive glaze, each piece of this handcrafted collection will exhibit unique variations in color and pattern. Microwave and dishwasher safe.

16 piece set, service for four, includes (4) each: 11 inch square dinner plate, 7-1/2 inch square salad plate, 28 ounce square soup/cereal bowl and 14 ounce mug.

 

Fall Dinnerware

Fall Dinnerware

Here is great looking fall dinnerware.

If you prefer a mug to a cup and saucer, this set is for you. 16 piece dinnerware set, service for four, includes (4) each: 12 inch oversized dinner plate, 9 inch salad plate, 5-3/4 inch (24 ounce) soup cereal bowl and 18 ounce coffee mug. Microwave and dishwasher safe.

 

Square Service for 8 With Vegetable Bowl And Platter

Square Service for 8 With Vegetable Bowl And Platter

Refresh your table setting with square dinnerware! This square set is a nice departure from conventional round dinnerware, or you can mix and match the two.

The square pieces have rounded corners, so the two different shapes actually complement each other. So be hip and set a square table. Constructed of stoneware.

Service for 8 with Vegetable Bowl and Platter includes (8) each of: 11 inch square dinner plate, 8-1/2 inch square salad plate, 14 ounce square bowl and 12 ounce coffee mug, PLUS a 1-1/2 quart Vegetable Bowl and a 14 x 11 inch Oval Platter. Microwave and dishwasher safe.

 

More dinnerware: Casual Dinnerware Sets, Square Dinner Plates, Personalized Serving Bowls

October 25th, 2014 | Tags: , , ,

I know that a lot of readers are looking for information on how to fry rice, and how to make fried rice. The whole recipe of making fried rice is very, very simple. There is just one secret to making fried rice, that I have learned a long time ago.

Here is the the secret:

“The rice should NOT be freshly cooked”.

I have experimented with it, and this is true. You really don’t want to use freshly made rice, when making fried rice. It just doesn’t taste the same, doesn’t taste as good.

If you want to make fried rice, plan ahead, and make the rice the day before. Then, store it in the fridge until when you want to make fried rice.

I don’t usually have this problem, as I always end up making fried rice when I have leftover rice. For this particular recipe, I used leftover brown rice. I have been wondering how fried rice, made with brown rice, tastes. I have to tell you, with everything that I have added to the fried rice, no one even noticed that it was made with brown rice, and not with white rice.

If you are looking to add more whole grains to your diet, this is perfect for using brown rice! With eggs, soy sauce and veggies, the brown rice kind of blends in, and goes unnoticed :)

Since I have posted this Fried Rice Recipe, I started using onions in my fried rice. I love onions, and I am not sure why it took me so long to add them to fried rice. Both onions and garlic add a lot of flavor to this fried rice!

This fried rice recipe doesn’t use any meat or seafood ingredients, so this is a vegetarian fried rice. You can, of course, adjust the recipe to use meat, or you can serve stir fried chicken of beef on the side, with this fried rice.

How To Fry Rice

Ingredients For Vegetarian Fried Rice

1.5 cups of cooked brown rice. See information a few paragraphs above, on why you should not use freshly made brown rice in this recipe. This should be day old brown rice from the fridge.
1 Medium Onion
2 cloves of garlic
1 Medium Carrot
3 Eggs
2 Tablespoons of Milk
A few handfuls of frozen peas
A few handfuls of frozen corn
1 Tablespoon of Soy Sauce

2 Tablespoons of Canola Oil for frying

How To Make Vegetarian Fried Rice

Peel the onion and chop it. Peel the garlic cloves, and mince them.

Peel the carrot, and grate it.

Whisk the eggs with milk. Add a tablespoon of oil to the saute pan, and add the egg and milk mixture, to make scrambled eggs. Once the eggs are cooked, remove to a plate. Once the eggs cool, chop them into small pieces.

Heat up another tablespoon of oil in the saute pan. Add onions. Saute for 5-7 minutes, until they get softer. Add garlic and continue sauteing for 3 more minutes. Add grated carrot, and saute for 4 more minutes.

Add the cold rice to the onion-garlic-carrot mixture. Break the large pieces. Keep cooking, until the rice warms through, for 5-6 minutes. Add soy sauce, and frozen peas and corn, and continue cooking, for 5 more minutes.

Add eggs, and cook for a few minutes. Now your Vegetarian Fried Rice is done!

October 19th, 2014 | Tags: , , , , , ,

I have been enjoying the Yotam Ottolenghi’s great Middle Eastern cookbook, Jerusalem.

This cookbook contains a lot of delicious recipes, all with great flavors. I like the stories, the pictures and the recipes in this cookbook. If you are looking for new cookbook to add to your mix, this is definitely the one I would recommend! Take a look at Jerusalem Cookbook.

Sabih is a simple, delicious and vegetarian dish. It is great as a main entry. It is a pita, with fried eggplant, eggs, tahini sauce and simple salad, made out of cucumbers, tomatoes, scallions (green onions), parsley, lemon juice and olive oil.

Sabih, From Yotam Ottolenghi Cookbook, Jerusalem

Tahini sauce is made out of tahini paste, water, lemon juice and garlic. It is very a very simple and delicious sauce.

The whole recipe is pretty simple as well. Fry eggplant. Make hard boiled eggs. Make tahini sauce. Make simple veggie salad, with tomatoes, cucumbers, green onions, parsley, lemon juice and olive oil.

Then, make the delicious sandwiches: on a pita, arrange pieces of eggplant, pieces of hard boiled eggs, veggie salad and add some tahini sauce. Extremely easy and pretty delicious!

Here is the full recipe: Sabih Recipe. The recipe also has information on making zhoug, a spicy sauce. I haven’t made it, but I am sure it will also be delicious with this pita sandwich.

October 18th, 2014 | Tags: , , , , , , ,

Looking for a great personalized candy bowl? Halloween is coming, and a personalized Halloween candy bowl makes a great personalized Halloween gift. Here is a great looking candy bowl to give as a gift:

Personalized Halloween Candy Bowls

Personalized Halloween Candy Bowls

This is a great personalized candy bowl for this Halloween! Have a great Halloween with these Personalized Halloween Candy Bowls.

What a great personalized, one of a kind Witches Brew Candy Bowl.

 

Personalized Halloween Candy Bowls

Spooky Halloween Candy Bowls

There is nothing scary about this personalized candy bowl! It is perfect for handing out treats or for hosting a Halloween party!

These are great looking personalized candy bowls!

 

More for Halloween: Halloween Mug And Hot Cocoa Set, Pumpkin Bowls, Casseroles, Sugar & Creamer Sets, Tureens, Fall Dinnerware, Dinner Plates, Bowls

October 11th, 2014 | Tags: , ,

Looking for spinach recipes? Spinach is very good for you, so using it in cooking helps add more healthy vegetables to your diet. Here is a great vegetarian spinach recipe, Palak Paneer, or Spinach with Paneer Cheese, Ginger, Garlic, Yogurt, Onions. This is a delicious spinach with cheese dish that you can get at any Indian restaurant. Any Indian restaurant will have it, and usually it is served at buffet restaurants as well. If you get a chance, try this dish — it is delicious, creamy and usually not very spicy.

And if you want to try, but are not planning a trip to an Indian restaurant, you can now make it and try it yourself. And when you make it yourself, and you can control how much oil goes into it, and, make it tastier and healthier. You can also make it less spicy or more spicy, depending on your taste.

I saw this dish referred to as both Saag Paneer and Palak Paneer. After some research, I found out, that Palak means “spinach”. This means that Palak Paneer means Spinach with Paneer. On the other hand, Saag is any green, so Saag Paneer means a Green Vegetable with Paneer, and it can be any green vegetable, not just spinach.

What is Paneer? Paneer is a cheese, that you can find at Indian grocery stores, and International grocery stores. Don’t have Paneer? No problem — I also made this recipe with ricotta cheese — take a look at Ricotta and Spinach Recipe. It is just as delicious.

Here are a few more spinach recipes: Spinach Salad Recipe With Feta, Red Onions And Cucumbers, Spinach Salad Recipe With Radishes, Onions And Feta Salad Dressing, Sausage And Peppers Recipe With Spinach, Chicken Stir Fry Recipe With Spinach And Ginger.

What can you serve with Spinach With Paneer Cheese, Ginger, Garlic, Yogurt — Palak Paneer? To make a vegetarian lunch or dinner, serve it with a rice dish and a salad. For example, you can serve it with Basmati Rice With Dill and Green Bean Recipes With Radishes, Red Onions And Dill.

Ingredients For Making Spinach With Paneer Cheese, Ginger, Garlic, Yogurt — Palak Paneer

12 oz of Paneer Cheese
1 pound of Baby Spinach
2 cloves of Garlic
1/2 of a large Onion
1/2 teaspoon of Ginger
1 cup of Plain Greek Yogurt
2 Scallions

Pepper Flakes
Ground Cumin
Ground Coriander
Salt
Freshly Ground Black Pepper
2 Tablespoons Of Canola Oil

How To Make Spinach With Paneer Cheese, Ginger, Garlic, Yogurt — Palak Paneer

First, prepare your ingredients. Cut Paneer Cheese into cubes, and use paper towels to make it dry.

Peel, wash and chop the onions. Peel and chop the garlic. Peel and chop the ginger. Wash, dry and chop baby spinach. Clean, wash and chop the scallions.

Heat up one tablespoon of oil in a saute pan. Add Paneer to the saute pan and cook for a few minutes on each side. Take Paneer off the skillet.

Add the remaining oil to the saute pan. Add onions, garlic and ginger to the pan and saute for a few minutes. Add a few pepper flakes to the onion mixture. If you would like your dish to be just slightly spicy, add just a few pepper flakes. Cook for a few more minutes. Add the spinach and cook for five more minutes. Make sure that the spinach is cooked.

Add yogurt to spinach and cook for one minute. Add ground cumin, ground coriander and a bit of salt and pepper. Mix the mixture. Add the fried Paneer Cheese back to the saute pan, and gently mix into the spinach mixture. Turn off the heat.

Garnish the dish with chopped scallions and serve with rice and a salad.

If you are looking to make (and eat!) salads in the summer, then you need salad bowls for making the salad. Here are great looking salad bowls for the summer:

Summer Salad Bowls

Round Individual Salad Bowls

Naturewood is a study of botanical beauty that is rendered in a soft, natural color palette. A series of framed potted herbs are interspersed with detailed sketches of leaves, and delicate stripes and accents of garden elements decorate the wide selection of accessories.

The perfect server for any type of pasta or salad. The wide shape allows you to cut your food, while the higher sides keep dressing where it should be — on your salad.

Microwave & dishwasher safe. Set of 4 individual pasta/salad bowls, each measures 8 inch diameter x 2-3/8 inch high and holds 38 ounce.

Summer Salad Bowls

Individual Pasta Salad Bowls

Bold and vibrant Painted Poppies will enliven any dinner table. An earthy beige is the backdrop for large, colorful painted poppies, creating a look that is whimsical yet sophisticated. Crafted of stoneware, featuring a reactive glaze.

Due to the nature of reactive glaze, each piece of this handcrafted collection will exhibit unique variations in color and pattern. Microwave and dishwasher safe. You’ll love this piece!

A cross between a plate and a bowl, it’s great for pasta , but you’ll use it for everything from salad to stir fry and soup. Set of 4 Individual pasta salad bowls, each measures 7-3/4 inch diameter and holds 32 ounces. These are great looking summer salad bowls.

Salad Bowls

Individual Salad Bowls

Pistoulet is a beautiful collection of dinnerware, serveware and accessories that are brightly decorated with freely rendered flowers, vines and vegetables drawn from or influenced by the book, The Secrets of Pistoulet by Jana Kolpen.

Bright, colorful drawings are set against wide watercolor washes that evoke the light and colors of Southern France. The perfect server for any type of salad – vegetable, pasta or seafood. The wide shape allows you to easily cut food, while the higher sides keep dressing where it should be – on your salad. You’ll love this server for soups and stew, too.

Microwave and dishwasher safe. Set of 4 individual salad bowls, each measure 8 inch diameter and hold 28 ounces.

More great looking salad plates and bowls: salad serving bowls, flower salad bowls, salad plates, round salad plates

July 13th, 2013 | Tags:

Looking for a great stew recipe to use up some beef stew meat and some lamb stew meat in the freezer? This is a great stew recipe, with a lot of flavor in it. The flavor that results from slow cooking, after combining the meat, vegetables and red wine together is wonderful.

And while this recipe has a lot of meat, it also uses a lot of vegetables. There are onions, celery, carrots, tomatoes and turnips in this recipe. If you want even more vegetables and even less meat, just add more veggies to this recipe, it is that simple. You can add more turnips and carrots, or you can also add parsnips, and other root vegetables.

And if you don’t have lamb, you can use all beef in this recipe. Beef with will taste delicious with all the wine and vegetables. Just use more beef, if that is all you have. And follow this recipe while using beef, and you will have a delicious stew, as a result.

Here are a few more stew recipes: Lamb, Chickpeas and Beef Stew Recipe, Lamb Stew Recipe With Carrots And White Beans, Beef Stew Recipe With Mushrooms, Easy Chili Recipe With Beef.

This stew is very simple to make. First, cut the beef and lamb into bite sized pieces. If your meat is fatty, cut out the fat, as you are cutting the meat into pieces. Add oil to a dutch oven. Once the oil is heated through, saute the beef and lamb for 5-8 minutes, while turning occasionally. Next, add chopped onions, celery and carrots. Saute for 5-6 more minutes, while stirring occasionally. Make sure that the meat and the vegetables are all mixed together.

Next, add some red wine, and let it evaporate for a few minutes. Season the stew with salt and pepper, and stir. Add crushed tomatoes and some water, to cover the meat, and simmer the stew. Add turnips, and continue cooking until the lamb, beef and vegetables are all soft.

Beef And Lamb Stew With Turnips And Carrots

Once the stew is ready, sprinkle it with parsley, and serve it with a simple salad, such as Mesclun Greens Salad With Radishes And Coriander, Green Bean Recipes With Radishes, Red Onions And Dill, Tomato, Cucumber, Feta And Olives Salad With Croutons.

Beef And Lamb Stew With Turnips And Carrots

If you want, in addition to the salad, you can also serve this Beef And Lamb Stew With Turnips And Carrots with a very simple side dish, such as Basmati Rice With Dill or Mashed Potatoes.

Beef And Lamb Stew With Turnips And Carrots

Ingredients For Beef And Lamb Stew With Turnips And Carrots

1 Tablespoon of Canola Oil
1-1.5 Pounds of Stew Beef
1-1.5 Pounds of Stew Lamb
1 Large Yellow Onion (or 2 Medium Onions)
3-4 Large Carrots
2 Large Stalks of Celery
1/2 Cup of Red Wine
5 Tablespoons of Crushed Tomatoes
Water
2 Large Turnips
A handful of Parsley

Salt
Freshly Ground Black Pepper

How To Make Beef And Lamb Stew With Turnips And Carrots

Peel, wash and chop onions. Peel, wash and chop celery. Peel, wash and chop carrots and turnips.

If the beef and lamb have some fat on them, make sure to cut off most of the fat. Cut the beef and lamb into bite sized pieces.

Heat up on the oil in a dutch oven. Once the oil is hot, add both beef and lamb, and cook for 5-8 minutes, while stirring the meat occasionally. Add onions, celery and carrots to the pot. Continue cooking and stirring the stew for 5-6 more minutes, stirring occasionally.

Add wine, and let it deglaze and evaporate for a few minutes. Season the stew with a bit of salt and black pepper, and stir to mix them in. Add crushed tomatoes and stir some more. Add water, to cover the meat, and stir.

Bring the stew to a boil, then lower the heat and simmer the stew for about an hour. Add the turnips to the stew. Cook until the turnips and the meat are soft.

Wash and chop the parsley. Sprinkle the stew with parsley before serving the stew. Serve the stew with a simple salad.

July 7th, 2013 | Tags: , , , , , , ,