Warrior Fit Boot Camp Fitness Fun!

http://www.thekitchn.com/feedburnermain

(Image credit: Christine Han)

Exactly what does a recipe mean when it calls for an ingredient to be diced? Here’s what that common cut looks like, it’s standard size, and why it’s used in certain recipes.

READ MORE »

http://www.thekitchn.com/feedburnermain

Slow-Cooker Oatmeal with Honey & Fruit

(Image credit: Coco Morante)

With cooler mornings comes the immediate desire for something warmer to wake up to. The cold bowl of yogurt and granola gets swapped out for a comforting bowl of oatmeal as the season turns to fall. But oats are only as good as how they are made. Here are seven tips to achieve oatmeal success throughout the season.

READ MORE »

http://www.marksdailyapple.com/

Look up the definition of “gut bomb” and you just might see a photo of chili fries. But not these chili fries. Primal sweet potato chili fries are made from sweet potato fries baked in avocado oil and topped with your favorite chili, plus a light sprinkle of high-quality sharp cheddar cheese and a drizzle of chipotle cashew cream. The method used here for sweet potatoes fries–steam first, then bake–is a great method to use any time you bake cut sweet potatoes (or regular potatoes).

It creates a soft, creamy center and the fries hold their shape. Want crispier baked fries? The leave the potato skin on. For Primal sweet potato chili fries, use your favorite chili recipe, or the quick and simple chili recipe below. These chili fries are also really, really good with lamb chili.

Time in the Kitchen: 1.5 hours

Servings: 4

Ingredients:

Chili

• 1 tablespoon PRIMAL KITCHEN™ Avocado Oil (15 ml)
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 red or green bell pepper, finely chopped
• 1 pound ground beef (450 g)
• 1 tablespoon chili powder (15 ml)
• 1 teaspoon ground cumin (5 ml)
• 1 teaspoon ground coriander (5 ml)
• ½ teaspoon dried oregano (2.5 ml)
• 1 28-ounce can diced or crushed tomatoes (794 g)
• 1 cup water or stock (240 ml)

Optional Garnishes: Grated cheddar cheese, chopped green onions, chopped cilantro

Sweet Potato Fries

• 4 large sweet potatoes, cut into 1/2-inch wide wedges, 2 to 3 inches long (13 mm x 5 cm – 7.6 cm)
• 2 tablespoons avocado oil (30 ml)
• Salt
• Chipotle cashew cream
• 1 cup raw, unsalted cashews (soaked in water 4 hours, or overnight) (150 g)
• 1/2 teaspoon salt (2.5 ml)
• 1 roasted red pepper, chopped
• 1 chipotle chili in adobo (or ½ of the chipotle chili, for a less spicy sauce)
  ½ teaspoon smoked paprika (2.5 ml)

Instructions:

Chili

Heat oil in heavy pot or Dutch oven over medium-high heat. Add onions, garlic and bell pepper. Sauté until onions are soft and translucent, about 8 minutes. Add beef and spices (chili powder, cumin, coriander, oregano, plus a generous sprinkle of salt). Sauté until the meat is browned, breaking up the meat as it cooks.

Mix in crushed tomatoes and water. Bring to a low simmer, cover partially, and simmer 1 hour.

Fries

Preheat oven to 500 °F/260 °C. Using a steamer, or steaming tray over a pot of boiling water, steam the potato wedges until just tender enough to pierce with a fork, 10 minutes. (Don’t let the potatoes get too soft, or they’ll fall apart.) Pat the potatoes dry. In a bowl, gently toss the steamed fries with avocado oil. Transfer the potatoes to a parchment-lined baking sheet, leaving excess oil that has dripped off the fries in the bowl. Lay the fries out so they’re evenly spaced and not touching. Bake about 15 minutes, turning once halfway through, until the potatoes are nicely browned. Remove from the oven and season with salt.

Chipotle Cashew Cream

Process cashews in food processor, until the texture is very smooth and creamy, scraping down sides as needed. Add the roasted red pepper, chipotle in adobo, salt and smoked paprika and process again until smooth.

To make the sauce warm and pourable, whisk together ½ cup of the chipotle cashew cream with up to ¼ cup boiling water.

Assemble

Pile sweet potato fries on a platter or individual serving plates. Spoon the chili over the fries. Top with grated cheddar cheese and/or chipotle cashew cream. Garnish with chopped green onions and/or cilantro.

The post Sweet Potato Chili Fries appeared first on Mark’s Daily Apple.

http://www.thekitchn.com/feedburnermain

(Image credit: Christine Han)

We’d love to keep our freezers stocked with make-ahead breakfast sandwiches at all times, but sometimes the convenience of store-bought is just a gift.

These days the freezer section is filled with an ever-growing selection of breakfast sandwiches. From choices in bread that span English muffins to tortillas, to meat-filled and vegan options, there’s a sandwich out there for every taste and preference.

READ MORE »

http://www.thekitchn.com/feedburnermain

(Image credit: Tamara Gavin)

From Apartment Therapy → 7 Ways Your Phone Can Help You Declutter

READ MORE »

http://www.thekitchn.com/feedburnermain

How To Make Freezer-Friendly Breakfast Sandwiches

(Image credit: Kimberley Hasselbrink)

I would be highly surprised to find someone who doesn’t like a breakfast sandwich of some kind. They are typically very easy to make and they don’t take a lot of time to put together. They keep you full until lunch and they’re a good choice for a breakfast on the go.

But that’s also why it’s very easy to get stuck in a breakfast sandwich rut. You’ve already built time in your morning routine to make it and you have the same ingredients on hand, so it comes out the same day in and day out. This stops now. Break out of your breakfast sandwich box with these four simple tips.

READ MORE »

Originally Posted At: https://breakingmuscle.com/feed/rss

read more

http://www.thealternativedaily.com/

[…]

http://www.thealternativedaily.com/

[…]

http://www.thekitchn.com/feedburnermain

Southwest Skillet Ragu

(Image credit: Emma Christensen)

Open Slideshow

Thirty minutes seems to be the magic number when it comes to a dinner we can pull together and still feel good about. It leaves room for prep, cooking, and some cleanup if you approach the whole effort with some smart multitasking.

These recipes fall under the umbrella of things that can be made in 30 minutes (and indeed some of them you can make in even less time). Even more, they are made exclusively on the stovetop — a boon when the weather is too hot for the oven, or for those nights when you’d rather stick to the stove. This batch of recipes relies on methods that specifically lend themselves to this kind of cooking, so you’ll find a handful of wok recipes — like a quick beef and asparagus — and a number of sides specifically designed for stovetop success.

READ MORE »