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      Tasty Recipes for Busy Weeknights

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      This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      When I have an idea of what I’m making for dinner ahead of time, I feel more centered. Usually, I jot ideas down the week before, sometimes taking inventory of foods we’ve had kicking around a while that need a final destination. (Pile of winter squash, I’m looking at you!)
      And inevitably, the meal plan changes the week of execution. Our moods change and we switch up the order, or a meal gets bumped because of unforeseen events and I get a late start. But you know what? It’s okay. We cook the food eventually. We sit down to some form of dinner every night. That’s success in my book.
      It’s all worth it, because I know we’re covered. We hope our meal plans give you a little peace of mind, too. LEGGI TUTTO

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      Lightened Up Mini Cheesecake Cups

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      These small bites are just the right size to satisfy sweet cravings, and they're made lighter with fat-free ingredients. A simple kitchen trick transforms crisp pizzelle cookies into cookie cups.Many people use January to rethink their eating habits and reduce indulgences. I personally think that 2021 is not the year for reducing any small pleasures we can come by (so far). Here, dessert is – and will always be – on the menu.However, the holidays brought many rich things to our plates in the form of stately layer cakes, decadent chocolate, and so much candy. A few lighter desserts are in order, I think. These small cheesecake cups are made with creamy fat-free yogurt and cream cheese, so they taste absolutely indulgent but won't weigh you down.  Continued, click to read more… LEGGI TUTTO

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      One Simply Terrific Thing: Wüsthof Kitchen Shears

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      Wüsthof kitchen shears are sharp, long-lasting, incredibly useful, and well worth keeping in your kitchen drawer!

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      Photography Credit: Wüsthof

      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

      More than 25 years ago, I was gifted a set of Wüsthof knives as a wedding present, and I still have them. The collection has gotten quite a workout over the years as I’ve prepped thousands of dinners for my family of five and tested recipes for my three cookbooks.
      One surprise hit from the set? The kitchen shears. I sadly lost the original somewhere along the way but recently replaced them with Wüsthof’s 8-inch pull-apart shears ($20 from Amazon).
      Here’s why the shears are one of my favorite kitchen tools!
      Why Wüsthof Kitchen Shears Are the Best
      Kitchen shears are different than regular household scissors in a couple of key aspects. First, they’re designed to be more heavy duty, so can handle tougher tasks, like cutting through chicken bones. They also come apart for cleaning and drying, which is important for food safety and so the blades don’t rust.
      Wüsthof’s shears make quick work of so many cooking tasks. In many cases, the shears are superior to even my sharpest knife. It’s also a pretty safe way to work, which is why shears were one of the first sharp tools I ever let my kids use in the kitchen.
      I store my shears alongside my paring, bread, and chef’s knives so they’re within easy reach of both sink and cutting board.

      10 Ways to Use Wüsthof Kitchen Shears
      Here are 10 ways I use my Wüsthof kitchen shears. If you have clever ways to use kitchen shears, feel free to share in the comments section below!
      Cut herbs. Snip cilantro, mint, parsley, basil, and other herbs straight off the stem and into whatever bowl or pot you’re prepping.
      Chop tomatoes. Nosedive shears right into a can of whole tomatoes to cut them into pieces before adding them to soup or chili.
      Slice pizza. I’d seen this done in pizzerias and have adopted the practice at home. They work well for cutting lavash, pita, and quesadillas, too.
      Snip vegetables. Trim the stems off green beans, separate broccoli florets, and snip asparagus into smaller pieces.
      Cut grapes. Cut a large bunch into smaller bundles to make it easy to grab just enough for a snack. This is also a nice touch when assembling a cheese board.
      Butcher chicken. Shears are a great way to break down a whole chicken. I use them to cut through the breast bone when I butterfly a chicken for grilling.
      Trim pastry dough. I find shears handy when I need to cut rolled dough to fit a particular tart or pie pan.
      Cut bacon and pancetta. Cured meats can resist even the sharpest knife, but shears do the job with relative ease.
      Shred leafy greens. Stack kale, chard, or collard leaves and use shears to snip them into thin shards.
      Trim fish. Raw fish can be tricky to cut through, particularly the tough skin. Shears do the job without making a mess of the delicate flesh.

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Katie Morford
      Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters.
      More from Katie LEGGI TUTTO

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      Jamu (Indonesian Turmeric Ginger Drink)

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      Jamu is a traditional Indonesian medicine made from roots, herbs, flowers, bark and spices. The combination of ingredients varies depending on the type of Jamu and the reason for consumption. This version is one of the most popular and includes turmeric, ginger, honey and lime. Drink it for the health benefits or just because it’s delicious.

      Photography Credit: Kalisa Marie Martin

      Jamu is the traditional Indonesian medicine that utilizes natural ingredients like roots, herbs, and spices.
      It has been practiced in Indonesia for centuries to maintain good health and to treat ailments. While there are hundreds of combinations, this version is made with fresh turmeric, ginger, lime and honey.

      Where I Learned About Jamu
      As a visitor to Bali, Indonesia, I experienced Jamu in a number of ways but this bright orange, turmeric-based Jamu seemed to be the most common.
      I saw it in the markets, at restaurants, and hotels. I had the pleasure of staying at family-owned accommodations where they offered cooking classes and tutorials on various Indonesian ingredients. That’s where I learned more about this deliciously revitalizing drink.
      As I traveled throughout Bali for the next six weeks or so, I couldn’t get enough of this drink and couldn’t wait to get home and recreate it. Whether you drink it for the health benefits or the zingy, refreshing taste, you’ll always want to keep a batch on hand.

      How to Make Jamu
      Boil fresh turmeric and ginger in water to enhance the extraction, then add the lime juice and honey before straining and chilling. I love the assertive flavor in this recipe, but you can also treat it as a concentrate and dilute it with additional water to your liking.
      It’ll last up to a week in the fridge.
      While this drink is typically served cold, you can sip on it as a hot tea as well.
      What does Jamu Taste Like?
      The flavor of this Jamu recipe is deliciously potent. The turmeric lends its pungent earthiness, ginger its spice, lime juice adds a bit of tartness, and the honey rounds it out with a touch of sweetness.
      What is Turmeric?
      Turmeric is a root in the ginger family originally from South Asia. Under its thin brown skin, turmeric is a bright orange-yellow. It’s this color that makes turmeric responsible for curry powder’s signature hue. And it stains! So, take care as you handle it.
      Turmeric is lauded for its anti-inflammatory and antioxidant properties, among other health benefits, thanks to a chemical compound it contains, called curcumin.
      Studies have shown that you can increase the absorption of this compound with the addition of black pepper, which is why you often see them together. Feel free to add a pinch of freshly ground black pepper to your jamu!
      You can find fresh turmeric in the produce section of the grocery store or any Asian, Indian or health food store.
      Store turmeric in your refrigerator for a couple weeks or in your freezer for several months.
      When using fresh turmeric first scrub away any dirt. The skin is not typically eaten and can be scraped off with a paring knife or a spoon. If you’re straining it out, as in this recipe, peeling it first is not necessary.

      Swaps and Substitutions
      If you don’t have honey, or want to make the Jamu vegan, use agave, maple syrup or other sweetener of your choice. No lime? Lemon will work just as well.
      More Delicious Drink Recipes!

      Jamu (Indonesian Turmeric Ginger Drink) Recipe

      Ingredients
      1 cup cleaned and chopped fresh turmeric
      1/2 cup cleaned and chopped fresh ginger
      4 cups water
      1/2 cup honey
      1/4 cup fresh squeezed lime juice, from 2-3 limes

      Method

      1 Blend the turmeric and ginger: Into a blender add the turmeric, ginger, and water. Blend until smooth. Pour the mixture into a medium saucepan set over medium high heat and bring to a boil. Reduce the heat so the mixture simmers for about 15 minutes.

      2 Add lime juice and honey: Remove the saucepan from the heat and add the honey and lime juice. Stir to combine.

      3 Strain and refrigerate the mixture: Strain the mixture through a fine mesh sieve. Then pour the strained mixture into a glass bottle or jar and refrigerate until chilled.

      4 Serve: Enjoy this drink warm, at room temperature or cold.  You can adjust the drink by adding additional still or tonic water. Serve with or without ice.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Kalisa Marie Martin
      Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
      More from Kalisa LEGGI TUTTO

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      An Encouraging Guide to Eating Less Meat

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      You don’t have to go full-on vegetarian to reap the benefits of a plant-based diet. Here are a few tips to help you eat a little less meat overall, from daily habits to easy ingredient swaps.

      When I was growing up, my dad didn’t consider dinner to be complete if there wasn’t meat on the table.
      My own diet has evolved quite a bit since then. As a registered dietitian, I’ve learned the benefits of a plant-rich plate. Plus, two of my children are now vegetarians, which has pushed me to explore the culinary riches of meatless meals. I still eat meat and poultry, just a whole lot less than my parents did.
      If you’re new to the idea, here are a few reasons why a more plant-based diet might be a wise move, and tips to get you started!

      Why Eat Less Meat
      Lowering your intake of meat and poultry leaves more room for vegetables, beans, legumes, and other fiber-rich plant foods, which is not only better for your health but also an exciting entry into a whole new world of flavor and textures!
      Let’s look at all the benefits of eating less meat.
      The health benefits: If you look at populations across the globe that live the longest with the lowest incidence of chronic disease, those populations tend to eat a lot less animal protein than the typical Western diet. Eating less meat means scaling back on a big source of artery-clogging saturated fat.
      Along with more vegetables, beans, legumes, and other fiber-rich plant food, this collectively can add up to a decreased risk for heart disease, cancer, high blood pressure, and other diet-related diseases.
      The environmental benefits: Another good reason to cut back on meat and poultry are the environmental benefits. Growing plants demands less water and emits less carbon than raising animals. And of course, there’s the impact on animal welfare when you choose, say, a black bean burger rather than a ground beef one.
      The budget benefits: Eating less meat may be easier on your wallet, too. A study in the Journal of Hunger and Environmental Nutrition comparing a diet with and without meat found the former to cost nearly $750 more per year and delivered fewer servings of fruits, vegetables, and whole grains.
      The ‘new flavors and textures’ benefits: When you take meat off the plate, with practice you’ll develop an appreciation for the many ways vegetables, beans, legumes, and meat substitutes like tofu rise to the occasion and create exciting meals that are delicious and filling—no meat required!

      Will I Get Enough Protein If I Reduce My Meat Consumption?
      The truth is that we Americans eat far more protein than we actually need and not enough of the vitamins, minerals, fiber, and phytochemicals that are a natural part of plants. So, for most folks, the protein concern isn’t really a concern at all.
      Plus, plant foods provide protein all on their own! For example, a three-ounce serving of whole-wheat pasta or half cup of cooked lentils delivers 12 grams of protein.
      And don’t forget you can still enjoy the likes of eggs and dairy foods, which are also good sources of protein.
      It’s Okay to Be Flexible!
      Experimenting with a more plant-heavy diet doesn’t have to be an all-or-nothing proposition. You’ll gain many of the benefits from eating less meat even if you don’t shift to an entirely vegetarian lifestyle.
      It’s called being a flexitarian, which is effectively a mashup of vegetarian and flexible. The idea is to eat a mostly meatless diet, with room for a burger or roast chicken dinner when the mood strikes.

      How to Eat Less Meat: 7 Helpful Tips
      If you’re interested in exploring a more plant-centric diet, consider any or all of the following strategies:
      Take it one meal at a time. Go meatless for one or two dinners a week. Meatless Monday is an excellent place to start. Allow your tastebuds to adjust and then build from there.
      Find vegetarian swaps for favorite dishes. You won’t miss the meat if you land on great recipes like Mushroom Bolognese, Vegetarian Shepherd’s Pie, Vegetarian Lasagna, or Vegan Sloppy Joes.
      Go meatless before dinner. This is a concept popularized by cookbook author Mark Bittman, which he calls Vegan Before 6, or VB6. The idea is that breakfast and lunch are entirely plant-based, but come dinnertime, anything goes. You can read more about this philosophy in his book.
      Cut the amount of meat. Meals don’t have to be entirely meatless to make a difference. Replace some of the ground beef or turkey with other ingredients. Chopped sautéed mushrooms make a fine substitute for one-third of the beef in burgers; black beans can take the place of half the meat in chili and tacos, and cooked grains can be swapped for some of the meat in casseroles.
      Embrace tofu. If you’re slow to the tofu train, now might be the time to get to know this nutritious and versatile food. These Black Rice Bowls with Tofu and Veggies are a good place to start, as is this Vegetarian Pad Thai.
      Look for flavor makers. You may miss the umami that meat offers (like the lip-smacking quality of grilled pork), but you can get that same effect by relying on meatless sources of umami. You might be surprised what a hit of soy sauce, tomato paste, or miso can do for flavor. Add a Parmesan rind to a pot of soup for a savory kick. Try olives, capers, and Calabrian chiles to brighten vegetarian dishes.

      Photography credit: Erin Alderson

      15 Terrific Meat-Free Meals 
      Ready to try a few delicious and filling meat-free meals? Here are 15 we love:
      Recipes with a * next to them have photos in this post. LEGGI TUTTO

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      Fancy Chocolate Covered Strawberries

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       Who doesn’t love dipped strawberries? Here are five easy ways to make them fancy.

      Dipped strawberries are so simple to make yet they feel like an extra-special treat. I’m not sure why I don’t make them more often, and this year I’m making it a point to enjoy them whenever I can find good berries. They can be quite pricey to buy ready-made from a chocolatier, and especially if you buy them for a Valentine’s Day gift. I’ve put together an easy how-to so you can make your own version at home. 

      I wrote and photographed this tutorial a while back for HGTV.com, but I never got around to sharing it here. Now feels like the right time with January’s days already passing quickly, but really there’s never a wrong time to eat dipped strawberries!  

      If variety is the spice of life, then these strawberries are zesty indeed. My assortment is marbled, sprinkled, piped, gilded, and glittered. The diverse group is quite beautiful nestled in candy papers and presented together, but you can tailor your own assortment to the ingredients you have on hand or to what you like best.

      Perhaps my favorite of the group is this pink-dipped version partially covered with white nonpareils. They have an extra sugary crunch that I find quite additive. I used pink candy melting wafers, but you could also experiment with ruby chocolate, which would be lovely with strawberries.

      Marbled chocolate berries are so beautiful and tasty, and the technique just involves swirling the two melted candies together in a bowl. Easy and deeee-lish! And I love how each berry is unique.

      Gilded berries can be made with gold luster dust, which is a cake decorator’s/confectioner’s best friend when it comes to getting fancy. I piped on a simple chocolate scroll using melted semisweet chips and a disposable piping bag.

      If you’re a fan of blingy sweets, then cake decorator’s glitter is a quick way to achieve lots of sparkle. I covered a few berries completely with burgundy glitter, and other berries were kissed with gold glitter on their pointed ends. 

      If you ask me, any party can be improved with a batch of dipped strawberries on the desserts table. They’re great for weddings and baby showers, Mother’s Day, Valentine’s Day, and even Easter holiday. But as I said earlier, you really need no special occasion to enjoy them!

      The entire recipe with clear instructions and loads of how-to photos can be found HERE on HGTV.com. 

      5 Easy Ways to Make Fancy Chocolate-Covered Strawberries

      link Fancy Chocolate Covered Strawberries By Heather Baird Published: Thursday, January 07, 2021Thursday, January 07, 20215 Ways to Make Fancy Chocolate-Covered Strawberries LEGGI TUTTO

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      Easy Overnight Oats

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      Overnight oats are the easiest breakfast ever. Just combine oats and water in a jar, then microwave the next day. Make a whole week of breakfast in about five minutes.

      There is a certain beauty in discovering a shortcut that is both convenient and just as good — if not better — than the real thing.
      Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let’s be real here: not many of us have that kind of time in the morning.
      Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight. A minute or two in the microwave the next morning, and you’re good to go. For a not-at-all-morning person such as myself, this is game-changing.

      Discovering the Best Overnight Oats Ever
      I never would have tried overnight oats if I hadn’t stopped for breakfast at the Brick Oven Bakery in Northfield, Minnesota the last time I was home. Full disclosure: the bakery is owned by my dad, who is primarily invested in providing artisan loaves of sourdough to the Minnesotan masses, but was recently convinced to add a few more breakfast items to his menu.
      This bowl of oatmeal was so perfectly creamy and flavorful that I dragged my dad and his chef out of the back room to tell me how they made it. They rattled off their ingredients (steel-cut oats, water, some toppings) and basic method (simmer until done), none of which seemed to explain why my bowl of oatmeal was so darn good.
      Just as I was growing flummoxed, the chef mentioned, “Oh, and we let the oats soak overnight.” Bingo.

      Why Overnight Oats Are So Good
      Overnight soaking gives the oats time to absorb their cooking liquid, whether that’s water or milk. Since they’re already fully saturated with liquid, all you really need to do is heat them up.
      In fact, you don’t even need to heat them up if you don’t want to; after soaking, the raw grains are delightfully chewy and great as a cold breakfast on a hot day.
      I also feel that overnight soaking helps the grains cook more evenly, leading to the creamy, smooth texture that made me fall in love with my bowl of oatmeal at the Brick Oven.
      Single Serving Overnight Oats!
      One more bonus: Making oats this way allows you to make just one single-serving of oats at a time. Since it’s normally just me by myself eating breakfast and I’m not a fan of reheating oats from a big batch, I really appreciate this!
      Steel Cut Oats or Old Fashioned Oats?
      Both steel-cut oats and old fashioned rolled oats work just fine with this method (and with the same ratios of liquid to oats). Use whichever one you prefer.

      How to Make the Best Overnight Oats
      Overnight oats are nothing new on the Internet, and I’m certainly not alone in my enthusiasm for them. Do a quick search on Pinterest and you’ll find enough oatmeal inspiration to last you through a decade of breakfasts.
      To settle on the very best method, I tested the oats with a variety of different oat-to-water ratios, with different liquids in place of the water, with both steel-cut and regular old-fashioned rolled oats, and after different soaking times.
      In the end, I decided that the simplest method was also the best:
      Ratio of 1/4 cup oats (steel cut or old-fashioned) to 1/2 cup water
      Overnight soak
      About a minute in the microwave
      This has become my new standard for a good bowl of oatmeal.
      Swaps & Substitutions for Overnight Oats
      Swap in some milk: Dairy milk, almond milk, or any other milk will definitely work in place of water, but I felt that the oats remained chewier after soaking and were less delightfully creamy after cooking. Personally, I prefer to soak in water and then stir a splash of milk or a spoonful of yogurt into the oats after cooking.
      Play with the ratio of water to oats. I found that 1/2 cup of water was perfect for making a fairly thick, sturdy bowl of oats. Going up to 3/4 cup of water makes a looser, softer, more porridge-like bowl of oats. One cup of liquid felt like too much, though this might be nice if you’d like something you can easily sip one-handed on your way to work.

      How to Avoid Microwave Bubble-Ups
      The only tricky moment with this recipe comes toward the end of cooking. You need the liquid to be very hot and almost boiling in order for the oatmeal to thicken up and become creamy, but once the liquid reaches a full boil in the microwave, the oats can easily bubble up and out of whatever container you are using.
      To avoid this, particularly the first few times you make the oats, do this:
      Use a clear container that holds at least twice the volume of oats you are preparing (like a pint-sized canning jar)
      Watch with an eagle eye as you microwave the oats. If you see any sign that the oats are starting to bubble up, stop microwaving immediately.
      Once you’ve done this a few times in the same microwave, you’ll have a good idea for exactly when the oats are done and can potentially start to bubble up. In my microwave, I’ve found that 1 minute and 20 seconds in my microwave is perfect. Yours might be slightly less or slightly more.
      Just out of the microwave, the oats might still look a little loose and watery — this is fine. Let them stand for a few minutes and they will thicken up.
      Last but not least, pile on any toppings you like with your oatmeal and dig in!
      Best Toppings for Overnight Oats
      In my opinion, oatmeal is 99% about the delicious toppings stir into your bowl. Here are some favorite suggestions:
      Sweeteners: Brown sugar, maple syrup, honey, or other sweetener
      Dried fruit, like dried cherries, cranberries, or figs
      Fresh fruit, like raspberries, blue berries, bananas, apples, or pears
      Chopped nuts, like pecans, pistachios, walnuts, or almonds
      Splash of milk, cream, creme fraiche, or yogurt
      Notes on Batch Cooking:
      Making a week’s worth of breakfasts: The recipe below makes one single serving of oatmeal. I often prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for at least 5 days, refrigerated.
      Larger batches: Scale up the ingredients to the number of servings you’d like to make (at least 4 or more servings) and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Bring to a boil, then reduce the heat and simmer until creamy and cooked through, 5 to 10 minutes.
      Stovetop Cooking: It’s difficult to cook a single serving of oatmeal on the stovetop. If you’d prefer to cook on the stovetop instead of in the microwave, I recommend preparing at least four servings at once. Follow the “Larger Batches” instructions above.
      Love Oatmeal? Try These Recipes!
      Updated January 5, 2021 : We spiffed up this post to make it sparkle! No changes to the original recipe. LEGGI TUTTO