2 Tbsp. olive oil
1 Vidalia onion, diced
2 celery stalks, diced
2 Yukon potatoes, peeled and diced
4 lbs carrots, peeled and chopped
1 Tbsp. fresh ginger, minced
2 quarts chicken stock
1/2 cup heavy cream
2 tsp. fresh nutmeg, grated
Salt and pepper to taste
Heat oil in a large sauce pot. Sauté onions, carrots, celery, and potatoes until tender. Add stock and allow to boil. Cook soup for 20-30 minutes to marry the flavors.
In small batches, puree soup in a food processor or blender. Please be careful not to fill the processor bowl as hot liquid expands quickly when blending. Place pureed soup back into soup pot to reheat. Add cream, nutmeg and ginger. Salt and pepper to taste.
Zero email app takes the Tinder approach to your inbox. You can view your inbox as normal, or you can view just new messages and swipe-up to delete.
Swipe left to bring out an options menu to move the message to a folder, mark it as spam, or “snooze” a message. The snooze feature will re-deliver the message to you the next day (or tomorrow night or in a week, whichever you choose). So, if your team emailed you the file for tomorrow's presentation...rather than rifling through your messages during a meeting...it appears fresh and new at the top of your inbox.
The app is made to be fast. Everything loads quickly, attachments are displayed almost immediately without having to wait for them to download or go into a preview mode.
Or, download it for free in the app store (sorry, no Android version yet)
6 cups mixed greens, chopped bite sized
1 cup mandarin orange slices
1/4 cup toasted almonds slivers
3/4 lb. boneless, skinless chicken breasts, pounded thin
1/4 orange juice
Zest of one orange
2 Tbsp. raw honey
3 Tbsp. rice wine vinegar
3 Tbsp. vegetable oil
1 Tbsp. fresh grated ginger
2 tsp. sesame oil
In a large bowl, whisk together orange juice, honey, orange zest, fresh
grated ginger and rice wine vinegar. While whisking slowly add in a
constant drizzle the oil to create an emulsion.
Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for
2 hours. Discard dressing used for marinade.
Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken
until it reaches an internal temperature of 165° and juices in the
chicken run clear. Set aside.
Add sesame oil to remaining dressing and whisk together.
In a large bowl toss together mixed greens and oranges. Add dressing and
Slice chicken on a diagonal into strips. Plate salad onto individual
dishes top with chicken breast and garnish with toasted almonds.
Introducing crowd sourced weather forecasts! The Sunshine app does for weather what Waze does for traffic. Users update the conditions in their immediate surroundings...the database collects that information and combines it with that from weather stations and regional forecasts to compile what they call a hyper accurate forecast.
Think about how that would have effected your commute over the last two days of Lake Effect Snow.
Free, only available for iPhones
8 Tbsp. (1 stick) unsalted butter, melted
1 1/4 cups tightly packed brown sugar
1 Tbsp. pumpkin pie spice
3 1/2 cups half and half
5 lg. eggs
2 Tbsp. vanilla extract
9 cups day old country bread, cubed
½ cup chopped bittersweet chocolate
1 cup dried cherries
Butter and flour for the pan
Prepare a 13- by 9-inch glass baking dish by greasing it with butter and a light coating of flour.
In a large mixing bowl, whisk together butter, sugar, pumpkin pie spice, half and half, eggs, and vanilla extract. Fold in bread cubes until fully coated and bread has absorbed most of the liquid mixture. Fold in cherries.
Spoon bread pudding into the prepared baking dish. Place chocolate pieces evenly throughout the pudding. Cover the dish with aluminum foil. Refrigerate until ready to bake.
Turn oven to 350°F. Place pan in oven as it is heating up.
Bake for 30 to 45 minutes. Remove the foil and continue baking until bread pudding is golden brown approximately 10 to 15 minutes.
Yields 2 cups
2 cups whole milk
2 Tbsp. vanilla bean paste
6 Tbsp. granulated sugar
6 lg. egg yolks
1/8 tsp. salt
2 Tablespoons Gran Marnier
In a non-reactive saucepan, combine vanilla bean paste, sugar, salt, and milk and heat together until milk is just under boiling point.
In a separate bowl, combine together the egg yolks. Liaison the hot milk mixture into the eggs while whisking constantly. Once eggs have slowly heated in temperature to prevent curdling, marry the two liquids and return combined mixture to pan and stove top.
Heat liquid slowly over a medium heat being cautious not to create curdling on the bottom of saucepan and allow mixture to reduce to a thick cream. Add liquor.
Strain through a chinois if necessary. Serve with bread pudding.
Tasting Room, is the fastest growing wine club in the country. It really is like Netflix...but for wine. The site recommends wines, based on your previous preferences, and sends you a case of new, different wines (or the same ones you like) on a regular basis.
Sign-up at TastingRoom.com. The cost to join is just under $10.
They mail you a six-bottle sampler for you to drink and rate. Based on those answers, Tasting Room starts to build your taste profile.
After that, they send a 12-bottle case of wine (cost @ $12/bottle) as often as you want...and like Netflix, the more you rate, the more complex your taste profile becomes.
Each bottle comes with a satisfaction guarantee. If you don't like it, they'll send you a new bottle or give you a credit toward your next purchase.
Cancel at any time.
2 Tbsp. unsalted butter
3 cloves garlic, minced
3 cups mixed fresh mushrooms (shitake, cremini, chanterelles, morels, etc.)
2 cups cooked quinoa, cooled
2 cups fresh spinach
1/4 tsp. crushed red pepper flakes
Salt and pepper, to taste
1 1/2 cups cherry or grape tomatoes, halved
12 pitted kalamata olives, halved
1/4 cup parsley, chopped
In a large sauté pan, melt butter. Add garlic and mushrooms, red pepper flakes, salt, and pepper and cook until most of the moisture from the mushrooms is removed. Allow to cool. Toss with quinoa, tomatoes and olives. Toss with half the dressing and place on a bed of dressed spinach.
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoon Dijon mustard
2 teaspoons granulated sugar
1/2 teaspoon fresh oregano
Salt and pepper to taste
In a large serving bowl, combine olive oil, vinegar, mustard, sugar, oregano, salt, and pepper. Whisk together. Divide dressing in half and toss half with quinoa mixture and half with spinach.
Prepare to make texting and driving a thing of the past! This device clips on to a standard steering wheel and senses when there are two hands on the wheel or just one. It also can tell when there are two hands very close together, like if both hands are at the top of the wheel so you can steer and text at the same time.
If the Smart Wheel senses just one hand on the wheel, it lights up and buzzes until both hands are steering.
But it doesn't stop there.
The sensor also records all of the data it collects and relays it to the companion app on Mom and Dad's phone. (same goes if the device it removed or otherwise tampered with).
The inventor (20-year-old T.J. Evarts) is currently showing off the Smart Wheel at the Consumer Electronics Show in Las Vegas.
Featured on ABC's Shark Tank, this invention is expected to hit the market later this year and retail for about $200.
As friends gather for New Year's Eve, here's a fun party game that's a combination of Balderdash and Trivial Pursuit and Words with Friends!
Each play has the app on their phone (someone is the host and the players join the host's game).
The app provides a trivia question and each player supplies their own answer. All of the answers are displayed, including the correct one, and players try to guess which is the right answer.
*Obviously, you don't have to be in the same room...but its much more fun that way.
8 oz. semi sweet chocolate, chopped
2 Tablespoons unsalted butter
8 large eggs
3 ¼ cups heavy cream
¾ cup sugar
1 recipe banana bread
Preheat oven to 350 degrees F
Butter and flour a 9 by 13 baking dish.
Cut up banana bread into chunks and place on a baking sheet. Toast in the oven until golden. Remove and allow to cool.
Melt chocolate and butter over a double boiler. Allow to cool slightly.
In a large mixing bowl, whisk together eggs, cream, and sugar. Slowly add chocolate mixture to temper the eggs. Add banana bread to bowl and fold over until bread is fully coated in chocolate egg mixture.
Pour mixture into prepared baking dish. Slice up one of the extra bananas and tuck pieces into the pudding mixture for added banana flavor. Place pudding in oven. Bake until pudding is mostly set, approximately 45 minutes.
Chocolate Chip Banana Bread
2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter
1/2 cup sugar
2 eggs, lightly beaten
1/4 tsp. vanilla extract
1 cup mashed ripe bananas
1/4 cup semisweet chocolate chips
Preheat oven to 350°. Grease a 9-by-5-3-inch loaf pan.
Sift to combine flour, baking powder, and salt on parchment paper. Cream butter and sugar until light and fluffy, with a mixer on medium speed. Add eggs one at a time, and vanilla, mixing to combine. Stir in mashed bananas and flour mixture by thirds. Fold in chocolate chips. Pour batter into prepared loaf pan.
Bake until loaf starts to pull away from edges of the pan, approximately 55 minutes. Let bread cool in pan for 5 to 10 minutes, then turn it out onto a wire rack to cool completely.
If you're an avid online shopper, this app is a must-have! Slice automatically knows when you purchase something online, then keeps track of the shipping information and tracking number, it alerts you when the package has arrived. The app also give you a heads up if the product has been recalled or if there is a price drop.
7 oz semisweet or bittersweet chocolate, chopped
2 oz unsalted butter
4 egg yolks
1/4 cup granulated sugar
2 teaspoons peppermint extract
1 cup heavy cream
2 tablespoons powdered sugar
Chopped or shaved chocolate for garnish
Over a double boiler melt chocolate and butter until smooth. Set aside to cool slightly.
Over a double boiler, whisk together egg yolks and sugar until sugar is melted and eggs are over 165 degrees F. Stir constantly to prevent eggs from coagulating. Remove from heat and mix in chocolate butter mixture.
In a kitchen stand mixer, whip heavy cream, powdered sugar and peppermint extract until soft whipped cream. Fold in chocolate egg mixture. Pipe or spoon into individual tartlets and chill in refrigerator to set.
Sprinkle with chopped chocolate to serve.
Chocolate Tart Dough:
7 oz. AP Flour
1.5 oz cocoa powder
3.5 oz unsalted butter, chopped and chilled
3.5 oz. confectioners’ sugar
¼ teaspoon salt
2 large eggs
Place into a food processor sugar, flour, salt and cocoa powder and pulse the processor to combine the ingredients. Add cold butter pieces and pulse to combine until it resembles large cornmeal. Add the eggs and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes. Remove dough and roll out to ¼ inch thick. Place into 8 individual tartlet pans that have been greased and lightly floured.
Place tart pan into a preheated oven at 350 degrees and bake shell for 12-18 minutes. Remove shell from oven and allow to cool.
A new web browser extension may help keep the magic alive a little longer for some young web surfers, by blocking content with “untruths” about St. Nick. The questionable content is covered up with an image of the man, himself watching you. *Note: it takes a moment or two for the extension to scan the contents of the page and kick into action. Most likely, though, it will work faster than your child can read.
The extension is free for Chrome and Firefox.