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This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
Cut shallow slits in each sausage link, then remove sausage from casings; transfer sausage to a medium bowl. Add ½ cup panko, 2 Tbsp. oil, and 2 Tbsp. water. Peel and finely grate 1 garlic clove on a microplane into bowl. Season lightly with salt and mix with your hands until breadcrumbs are evenly distributed.
Portion meat into small meatballs about 1" in diameter (oil your hands to help with rolling if mixture gets sticky) and transfer to a plate.
Heat 2 Tbsp. oil in a Dutch oven over medium. Add meatballs, spacing evenly apart, and cook undisturbed until first side is dark brown, about 5 minutes. Using tongs, turn meatballs and cook until other side is also well browned, about 4 minutes. Transfer back to plate and set aside.
Remove pot from heat and prep the rest of the soup ingredients: First, remove fennel fronds from 1 head of fennel and save for garnishing the soup. Cut fennel head in half lengthwise. Cut a V-shaped notch in each half to remove the core. Place halves cut side down, then thinly slice crosswise.
Peel and trim 2 onions. Cut in half lengthwise and coarsely chop.
Smash 6 garlic cloves (keep remaining clove for the end) and peel.
Place Dutch oven back over medium heat and add fennel, onion, and smashed garlic; season with salt and ½ tsp. red pepper flakes. Cook, stirring occasionally, until vegetables are golden brown and softened, 6–8 minutes.
Stir in ½ cup wine and scrape bottom to dissolve any remaining stuck-on browned bits.
Add 8 cups water; season generously with salt. Slice down along Parmesan rind to remove and add to soup; set cheese aside.
Bring to a simmer, then reduce to a gentle simmer. Cook uncovered until broth is golden and flavorful, 25–30 minutes. Season with more salt if needed.
Open 15-oz. can beans and pour into a strainer or small colander. Rinse beans and shake to remove excess water, then transfer to pot along with meatballs. Bring back to a simmer and cook, stirring occasionally, until broth is slightly thickened from beans and meatballs are cooked and have released some of their flavor into the broth, 10–15 minutes.
While soup is simmering, separate leaves from 1 head of escarole and rinse to remove any dirt. Tear into small pieces, then stir into soup in batches to wilt. Remove soup from heat.
Heat remaining 2 Tbsp. oil in a small saucepan over medium. Finely grate remaining 1 garlic clove into skillet. Add remaining ¼ cup panko. Season with salt and cook, stirring often, until panko is golden, about 4 minutes. Remove from heat.
Prepare your other garnishes: Finely grate about ½ cup cheese from reserved hunk of Parmesan (you might not need it all). Finely chop fennel fronds.
Taste soup and season with salt if needed. Ladle soup into bowls and top with chopped fronds, grated cheese, and toasted panko.
Low-Commitment Wedding SoupReviews SectionI veganized this recipe and it is my favorite soup to make ever. It is so simple yet so flavorful. I find myself craving this wonderfully comforting soup all the time!emilyjadeVancouver, BC06/30/20Outstanding! Was hesitant about not adding broth but followed the recipe and just used water. I simmered for much longer than it asked for and the depth of flavour was rich. Warm and comforting meal with a crusty loaf of sourdough and a side salad.This recipe is sublime. In the spirit of using on-hand ingredients, I employed red onions and rosé wine, as well as Swiss chard for the escarole; and was super relieved to find just enough panko at the back of the spice shelf. I could’ve used stock, but opted for the prescribed water instead (in the spirit of not blowing through on-hand ingredients), and used six cups instead of eight. The feather in the cap came in the form of that last bit of Grana Padano, which added incredible depth. This is the perfect recipe for right now: when we’re safe at home and looking for something worthwhile to occupy our time, feed our creativity, and satisfy our appetites.danielbilbrey1954Ridgewood, NY04/11/20This was delicious - more work than I expected for "low-commitment" soup, but totally worth it. I had to make some substitutions because it's hard to find all the right ingredients in the age of coronavirus. I used cracker crumbs instead of panko and mixed "super greens" instead of escarole. I also followed other reviewers' suggestions and used 4 cups chicken stock, 4 cups water. The Parmesan rind is important for flavor - glad I had one on-hand.AnonymousLos Angeles, CA04/05/20Delicious! Can’t wait to make it again! Substituted half the water for chicken stock and added some parsley to garnish. Even my kids loved it.AnonymousAsheville NC01/15/20Delicious! I used 4 cups of vegetable bullion and 4 cups of water, skipped the red pepper flakes and used spinach. Yum! Totally making it again!kathewen6534Versailles k Ky01/14/20The first time I made this, I made the mistake of adding salt before simmering, meaning the soup came out way too salty. I tried again, and made sure to only add salt specifically when the recipe said to, and it was perfect! A little time consuming, but definitely worth it!AnonymousColumbia, SC01/11/20I have made several excellent BA recipes and never left a review, but had to for this guy. It is phenomenal!! We used 4 cups chicken stock 4 cups water, as previous reviewers suggested, plus added extra red pepper flakes and subbed Swiss chard, but otherwise followed the recipe. It was perfectly seasoned, and so flavorful and delicious. 10/10!!This was truly sublime. I followed another commenter's advice and added 4 cups chicken broth in place of half of the water, and I had to use chard as I couldn't find escarole. Otherwise, I followed the recipe exactly. It was incredible. When in doubt, just simmer longer. It only gets better.This is probably in my top five soup recipes, you get a ton of great flavor with minimal time and effort. I substitute spinach for the escarole and use chicken broth in place of water. Company loves it. Thanks Claire!AnonymousNew Hampshire10/23/19This has potential but was pretty bland as written. Needed a lot of extra salt, and maybe something else for umami - fish sauce? I didn't do the panko garnish since I made this just to have for the week, but added the recommended cheese + fennel. Not crazy about the texture of sausage meat for the meatballs; I think regular ground pork would be more tender.This soup was delicious! The only thing I changed was 4 cups chicken broth and 4 cups water instead of 8 cups water. The house smells so good on a cool day!! I t, oo, love the name!elissa137Philadelphia01/21/19Flavorful, easy, and hearty. Made a solid amount for a few days of leftover/freezing too, which I always appreciate. Took a bit of time (not really a weeknight recipe for my household), but the instructions were clear and I could easily see how much time was required going into it. Didn't bother with the garlicky toasted breadcrumbs (although I'm sure they're delicious) and nobody felt like we were missing anything.Sara ShtrauchJersey City, NJ12/14/18The little meatballs were delicious but the broth had no flavour... Besides the strong kick of red pepper. I was a bit disappointed by this recipe. :(sammygilliamsParis, France12/12/18Soup was super tasty and easy to make. Would definitely make it againAnonymousNew York, NY10/20/18Holy-wow! This soup is amaze-meat-balls! So delicious and super easy to throw together! I used veal and pork mince with dried Italian herbs and smoked paprika instead of sausage meat and added 1/2 an egg to help bind the meatballs... and used English spinach as couldn’t find escarole in Australia (maybe we call it something else!?) but I would eat this again and again and again!mamaKPBrisbane Australia06/04/18*holy wow*. This is hands down the BEST anything I've ever made. It's gettin' hot here in Tejas, but low and behold, this was a perfect combination of all things warm and fuzzy--definitely low--like, noo commitment. I didn't even do steps 13+. Certainly a glorious reprieve from everything stark and chilling in a typical office environment whence reheated the next day. After a few bowls, I started to run low on the broth and opted to stir in sauteed red potatoes and squash. *This* yielded *BUTTER*. Which, of course, til death do I part.jessigirrlAustin,TX05/16/18Kudos, Claire. The name is priceless...
Cantaloupes are the most popular melon in America. They got their name from the town of Cantalupo, Italy, where cantaloupe seeds arrived from Armenia and were planted in the Papal Gardens in the 16th century.
Cantaloupes are part of the Curcubitaceae family, which also includes cucumber, zucchini, and other squash.
This refreshing summer melon is great for soups, salads, smoothies, sorberts, cocktails, jam, relish, and popsicles.
Remember to wash the outside before cutting, to not get any dirt or bacteria on the inside flesh!
For long term storage, cantaloupe can be chopped, laid out on cookie sheet, frozen in freezer then stored in bags or containers in the freezer.
Cantaloupe Ribbon Salad with Mint and Feta
½ cantaloupe, rind and seeds removed, sliced into fine ribbons (or chunks)
2 tbsp mint leaves, finely chopped
50 g feta cheese, crumbled
drizzle extra virgin olive oil
ground black pepper to taste
Once the rind of the cantaloupe is removed and the seeds are scooped out, slice the melon into thin ribbons. To do this, use a very sharp knife, or better yet, a mandolin (be very careful). Next, place ribbons in a large bowl, and add mint and lime juice. Toss to combine. Portion into individual bowls, then top with crumbled feta, a drizzle of good quality olive oil, and if you desire a few cracks of fresh peppers. Serve immediately. https://www.precisionnutrition.com/encyclopedia/food/cantaloupe
10 Great Side Dishes That Pair Perfectly With Ribs
Ribs are great, but they do not a meal make&mdashat least on their own. Just as pulled pork sides make a barbecue dinner so much tastier, the right sides for ribs simply turn ribs into a well-rounded meal. They add extra flavors to complement the ribs and offer more nutritional variety: If you include a vegetable side dish, you can call a rib dinner healthy, right?
Most backyard party or cookout hosts instinctively know not to serve ribs alone: Guests will want something else to polish off the meat-heavy meal. But what to serve with ribs, then? Fortunately, the answer isn&rsquot difficult to find. Most side dishes do pair well with ribs, but we&rsquove rounded up 10 recipes that go supremely well with ribs, rounding out a ribs-based meal without being so heavy as to detract from the quality of the meat.
From veggie-based salads to bread rolls to coleslaws, these are some of the best sides for ribs. They&rsquore low-commitment, too, so you can easily whip up a batch of your preferred side dishes while the meat cooks. (If you have picky eaters, this is also your chance to make sure there&rsquos something they&rsquoll like on the table.) When it&rsquos time to serve your full ribs spread, everyone will be admiring your cooking (and pairing) abilities. When it comes to figuring out what to serve with ribs, you can&rsquot go wrong with these tasty side dishes.
9 Condiments from Around the World That Will Spice Up Your Breakfast
If you’re sick of Sriracha and find yourself in need of a new condiment that’ll upgrade an otherwise ordinary breakfast, start by looking abroad. There are plenty of international breakfast condiments to be discovered on grocery shelves across the globe, and these sauces will add an extra kick to your eggs, a new dimension to your omelette. Plus, trying out all these international condiments is an easy and low commitment way to experiment with new flavors and familiarize yourself with otherwise unfamiliar cuisines. So even if you don’t know how to cook Korean food, you can almost certainly figure out how to add Korean condiments to your breakfast and get a feel for the food and the flavors.
Now, not all of these condiments are traditionally used for breakfast, but rules are meant to be broken and if something tastes good on eggs or toast, then you should feel free to slather it on. And who knows? Your new favorite breakfast condiment might be on this list, hailing from a place you’ve never visited. So if you’re ready to travel around the world without ever leaving your kitchen, here are nine condiments from around the world that will spice up any breakfast.
We found at least 10 Websites Listing below when search with recipes for wedding soup on Search Engine
Wedding Soup Recipe: How to Make It Taste of Home
Tasteofhome.com DA: 19 PA: 22 MOZ Rank: 41
- In a large skillet, brown meatballs in oil until no longer pink drain and set aside
- Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in …
Italian Wedding Soup I Recipe Allrecipes
Allrecipes.com DA: 18 PA: 37 MOZ Rank: 56
- In large saucepan, heat broth to boiling stir in escarole, orzo pasta, chopped carrot and meatballs
- Return to boil, then reduce heat to medium
- Cook at slow boil for 10 minutes, or until pasta is al dente
- Stir frequently to prevent sticking.
Italian Wedding Soup Recipe Ina Garten Food Network
Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 71
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot
- Add the onion, carrots, and celery and saute until …
Easy Italian Wedding Soup Recipe: How to Make It Taste
Tasteofhome.com DA: 19 PA: 35 MOZ Rank: 57
- In a large saucepan, saute onion and celery in oil until tender
- Add garlic cook 1 minute longer
- Stir in the broth, beans and spinach
- Stir in pasta, meatballs and remaining salt …
Pittsburgh Wedding Soup Cook's Country
Barefoot Contessa Italian Wedding Soup Recipes
- In the meantime, for the soup, heat the olive oil over medium- low heat in a large, heavy-bottomed soup pot
- Add the onion, carrots, and celery and sauté until softened, 5 to 6 …
10 Best Italian Wedding Soup with Meatballs Recipes Yummly
Yummly.com DA: 14 PA: 44 MOZ Rank: 64
- Italian Wedding Soup Quick German Recipes
- Bay leaf, salt, lean ground pork, salt, lean ground beef, baby spinach and 12 more
- Italian Wedding Soup Food, Folks, and Fun
- Extra virgin olive oil, italian style meatballs, Worcestershire sauce and 11 more
Authentic Italian Wedding Soup – it’s like having your
Soup 4 – 8 cups chopped escarole (1 head) 3/4 cup finely chopped white onion 1 cup finely chopped carrots (about 3)
Wedding Soup Recipe Allrecipes
Allrecipes.com DA: 18 PA: 27 MOZ Rank: 53
- In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese
- Mix well with your hands then form into walnut sized balls
37 Italian wedding soup recipe ideas cooking recipes
Pinterest.com DA: 17 PA: 40 MOZ Rank: 66
- Sep 30, 2020 - Explore (816) 824-8254's board "Italian wedding soup recipe" on Pinterest
- See more ideas about cooking recipes, soup recipes, recipes.
Classic Italian Wedding Soup Recipe The Recipe Critic
- In a large pot add the olive oil, onion, carrots, celery and garlic
- Cook for 2-3 minutes or until tender
- Add in the chicken stock, pasta and meatballs and bring to a …
The Easiest & Best Wedding Soup
- To make this soup you basically just saute some carrots and celery in olive oil until softened
- Add your bone broth or chicken stock, spinach, ginger, garlic and …
Easy Italian Wedding Soup Recipe with Frozen Meatballs
- Heat a large dutch-oven over medium heat
- Add olive oil and when hot, add the mirepoix with a pinch of salt
- Cook for 5-7 minutes or until onions are soft, stirring occasionally
Best Italian Wedding Soup Recipe
Delish.com DA: 14 PA: 50 MOZ Rank: 77
- In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined
- Season with salt, pepper, and red …
Instant Pot Italian Wedding Soup Best Beef Recipes
- Set your Instant Pot to saute mode and add ¼ cup olive oil
- Once the oil heats, add 1 small diced onion and cook for 2-3 minutes
Italian Wedding Soup with Chicken
- Brown for 5 minutes on two-three sides until golden brown
- This is easier when done in two batches
- Add chopped carrots, onion, celery and garlic
Southern Wedding Soup Recipe Southern Living
- Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high
- Add onion, celery, garlic, and salt cook until onions have softened, 5 to 6 minutes
Whole30 Italian Wedding Soup Shuangy's
- Wash and chop celery, carrots, and onion and mince the garlic
- Heat up 3-4 Tbsp cooking oil in a big pot or dutch oven
- Sauté chopped celery, carrots, onion, minced garlic, and bay leaves …
Easy Italian Wedding Soup (Recipe with Video) • Kroll's Korner
This Easy Italian Wedding Soup Recipe is… Full of flavor but low in sodium thanks to MSG A family favorite recipe Comforting and easy weeknight meal Can be made in the slow cooker/crockpot Perfect for soup season Can be prepped in advance (making meatballs, chopping vegetables, etc.) Ingredients needed for wedding soup…
Best Italian Wedding Soup Recipe
Parade.com DA: 10 PA: 50 MOZ Rank: 79
- Put the chicken, celery, onion and carrots in a large soup pot and cover with cold water
- Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so …
Instant Pot Italian Wedding Soup Recipe
- Turn on Instant Pot and press SAUTE button
- Add the olive oil to the bottom of the pot and let it heat up
- Add in carrots, celery, and onion
- Saute for 4-5 minutes or until tender
Italian Wedding Soup With Turkey Meatballs Recipe
Classic Italian wedding soup is beloved for its simplicity and satisfaction This turkey version is lean, while meatballs stay moist by simmering in broth Start with the most …
Sweet Smoky Salmon with Cauliflower and Cilantro Pesto
I don't know how I don't have a fish recipe on this blog. Actually, scratch that. I do. It's not that I don't love fish. I do, but I don't cook a whole lot of it at home—for a few reasons. One, I can't stand the thought (and smell!) of fish wrappers sitting in the trash until trash night. Two, I'm always afraid I'm going to mess up a beautiful piece of expensive fish. Grains and beans, on the other hand, are virtually impossible to mess up and if I do, I won't be crying over the few dollars I wasted. And three, I have a hard time finding a reliable source of good-quality, sustainable fish. But fish is just so good for you and delicious, that I wanted to change the lack of fish in my life.
Recently, I discovered a source of sustainable wild-caught salmon that I was happy with (hello there Wild Alaska Direct!), and the recipe wheels got to turning. I wanted something for the grill as the weather is just starting to warm up, but I also tested it on a George Foreman grill thingy. Does anyone but meal still use those? I haven't tested it on a plain skillet, but I can't see why that wouldn't work. You'll still get that smoky-caramelized action going on which is exactly what you're looking for.
The cilantro pepita pesto is a beauty itself. I've drizzled it on a slew of other things, and I have it here on the blog on my Grilled Peach Bruschetta. (Really though, bookmark that one for beach season because it is amazing.). I saute onion, add cauliflower to cook until tender, and then brighten it all up with cilantro pesto. I served this with brown rice, but any grain will do.
Smoky Chili Salmon with Cauliflower and Cilantro Pepita Pesto
4 sustainably caught salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 teaspoons honey or maple syrup
1 teaspoon olive oil
generous pinch of sea salt
1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 medium head cauliflower
¼ cup water
Cilantro Pepita Pesto, recipe follows
Salt and pepper, to taste
¼ cup pumpkin seeds, toasted for serving
1 lemon, cut into wedges for serving
Cooked brown rice or other grain for serving
Preheat grill to medium high. Make salmon rub. Mix spices, honey, olive oil, and salt in small bowl until combined. Lay salmon skin side down and generously rub top of each with mixture, pressing into salmon to adhere. When grill is ready, place salmon skin side down and grill, covered, for 8-10 minutes depending on your grill and hot spots. When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon. If using a George Foreman, the salmon will take about 5 minutes and will not need to be flipped since it's cooking from both sides. Remove from heat and allow to rest 5 minutes.
To cook cauliflower, heat 1 tablespoon olive oil in large skillet over medium high heat. Add onion and sauté until just softened and golden on the edges, 5-7 minutes. Add cauliflower, a generous pinch of salt, and 1/4 cup water, stirring to combine. Cover and allow cauliflower to steam for 7-8 minutes or until cauliflower is tender. Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated. Remove from heat, dollop in 1/3 cup of pesto to start and stirring to distribute. Season to taste with salt and pepper and add more pesto if desired.
To serve, place salmon atop rice and cauliflower, adding toasted pumpkin seeds, a lemon slice and passing extra pesto if desired. Serves 4.
Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste
Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.
Cooking Class As Near As Your Local Grocery Store
I&aposm a big fan of cooking classes, but the low-commitment, non-intense ones. Perfect for when life is crazy, there are kids at home, and I just have a little bit of time to escape. You can find cooking classes in a number of different locations, and some might even surprise you. How about your local grocery store? Our Shop-Rite holds cooking classes twice a week, and the menus are as varied as the ingredients. Vegetarian, Indian food, Mother&aposs Day Brunch, you name it, and they&aposve probably covered it.
I just got back from a class at our local Shop Rite, and for $20, it&aposs one of the best bargains out there. And these days, who doesn&apost need a bargain? The class is run by a local chef and lasts about two hours. Some of them are pure demonstration, where the chef makes the entire menu in front of you, and you feast on it as components are completed, and then leave with the recipes. Some allow for a little more participation. Tonight&aposs class menu featured Green Lettuce and Seared Certified Angus Beef Steak "Carpaccio" Wraps with Lime Zest, Tilapia with Lemon-Chive Sauce with Sauteed Red Chard and Brown Basmati Rice and Creamy Citrus Cheesecake with Apricot-Lemon Sauce. Not bad for twenty bucks, right?
If you happen to have a Kings Cooking Studio near you, they are another great source for cooking classes (I am taking one in April with
my six-year-old son), and even King Arthur Flour gives nationwide classes (that&aposs next week&aposs plan) and those happen to be my favorite price: free. A two hour class on baking cookies and pies . for free. No arm-twisting needed. Your local community adult school is another great source for classes as well, as is Michael&aposs Craft Store. Michael&aposs does the Wilton baking classes and they&aposre currently running a fantastic deal . four Mondays in April, two hours each, $22! No surprise that you&aposll find me there next month.
What classes have you taken lately? Where do you go when you want a little extra culinary education? The next time you want a little "me" time or a little lesson in cooking, look local. Your next class could be as close as your nearest grocery store.
Ina Garten's Comforting PB&J Bars Stir Up All the Nostalgia of Childhood
Ina Garten is officially our quarantine cooking queen.
As most Americans remain confined to their homes during the novel coronavirus pandemic, a slew of famous chefs and culinary personalities have taken to the Internet to give fans a glimpse into their kitchens. Joanna Gaines shared the recipe for her family-favorite French silk pie, Ree Drummond taught us how to make a five-minute chocolate mug cake, and Southern Living’s very own Ivy Odom has given us the go-ahead to enjoy pasta for breakfast with her recipe for breakfast carbonara.
At this uncertain time, we’ve taken particular comfort in watching our favorite celebrities and culinary personalities casually cooking. But Ina Garten has consistently risen to the top of our newsfeeds, quickly becoming America’s quarantine cooking icon.
In the deluge of quarantine cooking content, Garten keeps it real and simple, sharing accessible and flexible pantry-friendly recipes that even novice cooks can execute. Like many of us, Garten looks for ways to dress up pantry or freezer staples (what to do with those frozen peas? Make Spanish pea soup) and smart substitutions (wanting to make broccoli and bowties, but finding herself without either broccoli or bowties, Garten used broccolini and cavatappi).
Plus, a little fun doesn’t hurt. Garten became an Internet sensation with her 𠇌ocktail hour” video tutorial, in which she mixes up a big-batch cosmopolitan and sips out of a giant martini glass. She posted the video at 9:30 AM. “It’s always cocktail hour in a crisis!” Garten writes, pretty much summing up how we’ve all felt for the past month.
As much as we love a good quarantine cocktail, we’ve come back to Garten’s page time and time again for her recipes. Over the past 2 weeks, Garten has shared some of her tried-and-true dishes that cater to the distinct needs of our current moment. Weeknight Bolognese, Ramen Chicken Noodle Soup, and Irish Soda Bread line the roster of Garten’s quarantine cooking picks. But our favorite recipe she’s shared to date? Peanut Butter & Jelly Bars.
“If you have PB&J in the pantry, you can make my Peanut Butter & Jelly Bars!” Garten writes on Instagram. While the recipe may be a bit more involved than Garden proclaims (you’ll also need butter, flour, sugar, and a few other baking staples), it’s still quite simple.
The bar dough—which is chock full of extra creamy peanut butter𠅌omes together quickly with the help of your electric mixer. Save some dough for the crumble topping and spread the rest into your trusty 9-by-13, then top it with a layer of any jam you please (Garten uses raspberry we’re partial to concord grape). Crown it all with clumps of the reserved dough and chopped peanuts for that real sandwich effect.
And there you have it: A batch of PB&J bars packed full of childhood nostalgia. These PB&J bars are the ideal baking project to take on when you want something low-commitment, but high-reward. (While you’re at it, whip up a few of our best-loved bars.) Have a PB&J bar as breakfast, dessert, or a snack—they&aposre endlessly versatile, and anyways, proper mealtimes don&apost seem to matter much when you&aposre home all day.
If you’re looking for more inspiration or creative kitchen solutions, Garten volunteers her services. On her PB&J bars Instagram post, she writes, “What do you have in your pantry that you can’t figure out how to use? Maybe I can help!”
Next time we face a culinary quandary, we’ll be dropping a message on Ina Garten’s line.
Best (Easy to Read) Nutrition and Wellness Books
Few conversations can bring a bookworm out of his or her shell faster than a request for reading recommendations. Much to my delight, people from all walks of life are now embracing nutrition and wellness with a frenzied, passion-like curiosity. And guess what — they’re looking for something to read! While no one book can bottle up my entire education and experience into a practical, easy-to-read volume, I will happily supply recommendations for those wanting to learn more.
Not to worry — there are no dense nutrition textbooks or food anthologies on this list. Rather, I’m sharing some of my favorite, easy to read book nutrition related books from the popular press. I also included four of my favorite food systems books, for those that want to dig deeper and approach nutrition on a public health scale.
Nutrition & Wellness 101: What to Eat and How to Eat It
The Blue Zones: Lessons for Living Longer from the People Who Live the Longest, by Dan Buettner // This book investigates cultures around the world that live the longest, emphasizing the importance of achievable, enjoyable lifestyles and habits, rather than extreme regimens. The diversity of traditions represented demonstrate why small choices (black beans versus bok choy) aren’t as important as overall dietary patterns (eating lots of vegetables).
Disease-Proof, by David Katz // Although not every chapter of this book is devoted specifically to diet and food choices, it is a great handbook for anyone striving to take better care of their body. Dr. Katz not only addresses goals that are relevant to living healthier, but also the skills needed to make these goals a reality. (I blogged a longer review in a previous post.)
The Omnivore’s Dilemma: A Natural History of Four Meals, by Michael Pollan // While not an outright guidebook on what to eat, this is one of the clearest, most beautifully written explanations of the way that our food is grown and processed matters, and why farm fresh food and scratch cooking are wiser alternatives to packaged “health foods” and standard American fare.
French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters, by Karen Le Billon // This memoir follows the triumphs (and failures) of a North American family attempting to expand their picky palates and embrace real food (and table manners) throughout their year in France. The lessons can be applied to any life stage, even if you don’t have children. Most importantly, Le Billon reminds us not to lose sight of the big picture. After all, green vegetables cooked in butter are certainly more nutritious than opting for highly processed snack foods with no veggies at all.
Slim by Design: Mindless Eating Solutions for Everyday Life, by Brian Wansink// Dr. Wansink is a firm believer that “it’s easier to change your eating environment than to change your mind.” This book offers plenty of practical tips to make nutritious choices the easy, default choices, applying data from the author’s behavioral research lab. Picking up from Dr. Wansink’s 2006 book, Mindless Eating, this follow up is even more user friendly, complete with illustrated blueprints on how to makeover your food environment to eliminate the triggers that cause mindless eating and overeating.(I blogged a longer review in a previous post.)
Extra Credit: Exploring Our Food System
Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss // By now, we know that fast food and highly packaged junk foods (chips, soda, etc) are bad news. But if you wonder why these foods continue to engulf our communities and tickle our senses, Moss’s expose on the food industry is the perfect place to start.
The Third Plate: Field Notes on the Future of Food, by Dan Barber // Celebrity chef Dan Barber’s tome is a refreshingly solutions-based approach to addressing the plagues of industrial food production. From aquaculture to soil health, Barber gets his hands dirty to find the best ways that chefs, farmers, and consumers can come together and get our food system (and our land) back in shape.
Closing the Food Gap: Resetting the Table in the Land of Plenty, by Mark Winne // Drawing from his personal experience in urban food activism, Mark Winne illustrates how truly sustainable food systems should address the needs of all participants, not just the wealthy minority. This book is a humble reminder that reforming our food system is not just a hobby for the well-to-do, but is directly in line with the changes needed to help end hunger and improve nutrition in America.
World Hunger: Ten Myths, by Frances Moore Lappé and Joseph Collins // Yes, this is the book that I helped research – an experience that taught me so much about our food economy and food production system. Lappé and Collins go beyond admonishing industrial agricultural monopolies and praising sustainable agriculture – they actually demonstrate that agroecology is in fact better suited to feed a growing population.