2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup onion, diced
2 cloves garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
4 cups warm chicken stock
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon unsalted butter
½ lb. Asparagus, blanch & cut up
1 cup frozen baby green peas
1 lb. raw shrimp, shelled
½ tablespoon lemon zest
1 tablespoon Italian parsley, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a pot of boiling water, blanch asparagus and peas. Set aside
Heat oil and 1 tablespoon butter in a large sauté pan with sides. Add onions and cook until transparent. Add garlic and dry rice. Cook until rice is coated and begins to become fragrant about 2-3 minutes.
Add wine 1/4 cup at a time, stirring until it evaporates.
Slowly add 1/2 cup of warmed stock while stirring. Continually add stock in stages until it evaporates while constantly stirring rice for 23 minutes over medium heat. Add shrimp and allow to cook in risotto.
At the end of the cooking time, when risotto is "al dente", stir in remaining butter, asparagus, peas, zest, salt and pepper.
Add cheese and parsley, serve immediately.
Even the smallest positive effort can create a radical shift in your perspective. Even the smallest positive effort can begin to create a powerful, forward-focused momentum.
If it seems you’re going through a bad stretch, make the choice to change your momentum. Then step decisively forward and act on that choice.
Read more at http://greatday.com
Your motivation brought to you in partnership with University Circle United Methodist Church. Visit wwwchurchinthecircle.com
2 1/4 cups cake flour, sifted
1/2 tsp. baking powderd
1/2 tsp. nutmeg, grated
1/4 tsp. cloves, ground
3 tsp. cinnamon, ground
1 1/2 cups unsalted butter, room temp.
1 1/3 cups granulated sugar
3 egg yolks
2 tsp. vanilla extract
1/2 cup dried cranberries
2 cups pears, peeled, cored and small diced
Powdered sugar as desired
Sift together flour, baking powder, nutmeg, cloves, cinnamon and salt. Reserve for later use. In a kitchen stand mixer, cream together butter and sugar until pale and fluffy. Add eggs one at a time annd beat mixture until it is light and fluffy. Add the flour mixture one-third at a time and beat on low speed until smooth.
Add the egg yolks and the vanilla to the batter and continue mixing until fully incorporated. Fold in cranberries and pear pieces. Pour batter into a buttered floured pan and smooth surface. Place on the middle rack of a 325 degree oven and bake until done, about 35 minutes.
When cake is done, remove from oven and cool. Allow cake to cool, dust with powdered sugar and serve as desired.
Caramel Sauce (makes 1 cup):
2 cups granulated sugar
1 cup water
1 Tbsp lemon juice
1 cup heavy cream
Use a larger pan then you think you will need as the mixture will bubble up when the cream is added. In a non-reactive saucepan, heat sugar, water and lemon juice. Allow mixture to melt and as cooking, turn a golden caramel color. Pull sugar mixture off the heat and add heavy cream. Be careful as mixture will bubble violently. Mix in cream then add mixture back to the stove and allow to thicken slightly.
DietBetter.com and the companion app Diet Bet (iTunes) let you bet on yourself to lose weight! The games are a $25 buy-in. Your options are: "Lose 4% in 4 Weeks" or "Lose 10% in 6 Months". At the end of the game, the pot is split between those who hit their goal weight. To keep it fair and for verification, you submit a full-body selfie and a picture of your weight on the scale...before and after. *The pictures are submitted to a referee only and are not published.
1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
8 cups chicken stock
1 lb. spinach, coarsely chopped
2 Tbsp. freshly grated Parmesan
Salt and freshly ground black pepper
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Whisk the eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the boiling broth, stirring gently with a fork to form thin strands of egg. Add the meatballs and Swiss chard and simmer for 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls to serve.
Tied in with 911, this app helps first responders in cardiac emergency situations. After the dispatchers sends an ambulance to the scene, an alert is sent to app users who are in the immediate area. The hope is that someone 50 feet away could perform CPR and potentially save a life in the time it takes an ambulance to arrive. *The alerts are only sent for victims in a public place like a park or a mall. After downloading the app, select Cleveland EMS and Westshore Fire Departments in the settings. Pulse Point currently works in the cities of Cleveland, Westlake, Bay Village, Rocky River, Fairview Park and North Ridgeville. Free in GooglePlay and iTunes
Yields: 20 truffles
10 oz. 72% dark chocolate, chopped small
1/2 cup heavy cream
2 Tbsp. Irish Cream Liquor
¼ cup cocoa powder
1/3 cup raw sugar
Blend cocoa powder and raw sugar together in a food processor
Heat cream in a small saucepan. Pour cream into chocolate in a medium sized metal bowl and stir with a rubber spatula until chocolate is melted. Add liquor and incorporate. Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Roll truffles into round shape – cool again if necessary then roll in finishing powders.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. These truffles can be refrigerated for up to a week; frozen for up to a month.
About 24 small cupcakes
For the cupcakes:
¾ cup chopped bittersweet chocolate, do not use chips
6 Tbsp. water
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 lg. eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 lg. egg yolks
3 oz. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the chocolate icing:
8 oz. bittersweet or semisweet chocolate, chopped
1 1/2 oz. unsalted butter
1 cup heavy cream
Line 2 muffin tins with liners. Preheat the oven to 350°F.
Melt chocolate together with the 6 Tbsp. of water. Stir until smoothallow to cool to room temperature.
In a kitchen mixer, cream together butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Add in the melted chocolate and egg yolks. Mix together.
Sift together the flour, baking powder, baking soda, and salt.
Mix in half of the dry ingredients into the butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
In a separate bowl, whip the egg whites until frothy then add in a 1/4 cup of sugar until they form soft peaks.
Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.
Divide the batter into the muffin cups about 2/3 full and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
While the cakes are baking and cooling, make the filling and icing.
To make the filling:
Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 oz. butter, salt, toasted coconut, and pecan pieces in a large bowl.
Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°F.)
Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the icing:
Heat the cream, chocolate and butter stirring until chocolate is melted and mixture is smooth. Let sit until room temperature.
To assemble the cupcakes:
Once the cupcakes have cooled, use a tool to push down the center of the cupcake creating a small hole. Place a small amount of filling inside each cupcake. Top with chocolate icing and serve.
Facebook Paper for iOS. If Facebook and Flipboard and Pintrest had a baby...this would be it. It changes the way you view your newsfeed on your phone. Photos are more prominent and scrolling is side-to-side (like in your gallery) instead of up and down. You can also organize your interests into tiles and flip through news stories. Free for iPhones only...no iPad or Android versions yet.
4 cups all purpose flour
1 pkg. dry active yeast
1 cup warm milk, scalded & skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp. salt
2 granny smith apples, peeled, cored, and diced small
1 cup brown sugar, firmly packed
3 Tbsp. cinnamon
1/3 cup unsalted butter, softened
Dissolve yeast in warm milk.
Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.
Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.
When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.
Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.
Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.
Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.
Cream Cheese Drizzle
2 sticks butter, softened
3 cups confectioners’ sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
Whip together all ingredients. Drizzle over warm buns.
With less and less of us carrying cash around, this is the digital equivalent of opening your wallet.
It automatically detects your income and fixed expenses, then calculates your available spending money for the day, the week or the month. Just link your bank accounts and credit cards to the app and it does the rest.
Every time you make a purchase, the app updates and deducts that amount from your available spending total.
The display is very simple, it looks kind of like a fishbowl being emptied of water. Every time you spend money, the water level in the fishbowl drops. When the bowl is empty...so is your wallet. *fishbowl image is an analogy, actual image is a circle with color filled-in
Last week, Target sent an email to about 70 million customers offering apologies and free credit monitoring for the next year. Great, right? Unfortunately, whenever someone tries to do good, there is someone right behind them, trying to do wrong. Target says they have identified and stopped at least 12 scammers who were posing as the store, sending similar emails.
In the wake, Target suggests not clicking on links in any such emails and certainly not providing personal information through them.
Instead, go directly to creditmonitoring.target.com.