How to Make Puffed Rice

How to Make Puffed RiceLearn how simple it is to master making puffed rice at home – In just minutes you’ll have light crispy grains to cook into sweet and savoury dishes.

8 & $20 Recipe: Roasted Autumn Vegetable Salad with Balsamic-Walnut Dressing (Wine Spectator)

Eight ingredients, plus pantry staples. That’s all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you’ve got a feast for family or friends.

As summer comes to an end, it’s time for fall produce to step into the spotlight. This hearty salad recipe highlights two of my favorite—and perhaps the quintessential—veggies of the season: sweet potatoes and Brussels sprouts. A high-temperature roast, with a simple seasoning of salt and pepper, lets their natural flavors shine while enhancing their sweetness. If you prefer to swap in something else, most hearty vegetables will roast well at the same temperature for the same amount of time.

I like to do an easy, single sheet-pan roast: Cooking the vegetables together, along with the chicken thighs, saves time and energy, not to mention dirty dishes. Just use a pan that’s large enough to avoid overcrowding, which can hinder the browning process.

To achieve tender vegetables with caramelized, lightly crisp exteriors, toss them well in olive oil to start and toss them again mid-roast, to ensure all sides get a chance to turn that flavorful shade of golden-brown. If your veggies roast a little too long, don’t sweat it. A light char can bring pleasant bitterness to accent the honeyed dressing. Fair warning: You may want to roast an extra batch—the veggies make a great snack, even chilled right out of the fridge.

The dressing brings another fall ingredient into the mix with walnuts, which get a quick toast, releasing the nuts’ natural oils, for more flavor depth and crunch. I use mayonnaise to create a thick-textured dressing, but you can also use plain yogurt, sour cream or crème fraîche.

For even easier weeknight meal planning, most of this salad can be made ahead of time. Prepare the sheet-pan roast and the dressing up to three days in advance, then assemble everything when you’re ready to eat.

I tasted the dish with a Beaujolais, but I found its bright, juicy red fruit outshone the subtle, nutty sweetness of the roasted vegetables. A clean, Provence-style rosé worked much better, as its fresh acidity and subtle berry flavors complemented both the fresh greens and the richer fall produce without overpowering any element.

Salad with Chicken, Roasted Autumn Vegetables and Balsamic-Walnut Dressing


Pair with a Provence-style rosé such as Gérard Bertrand Grenache-Syrah-Cinsault Languedoc Rosé Cote des Roses 2017.


Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Approximate food costs: $30

  • 4 cups Brussels sprouts
  • 2 sweet potatoes
  • 2 tablespoons olive oil, divided
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons mayonnaise
  • 1/2 cup balsamic vinegar
  • 1/2 cup chopped walnuts
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • 6 cups mixed greens (I used a combination of kale and spring mix)
  • Salt
  • Pepper

1. Preheat the oven to 425 F. Slice the Brussels sprouts lengthwise into halves and cut the sweet potatoes into 1-inch cubes, leaving the skins on. Drizzle 1 tablespoon of olive oil on a large sheet pan and add the vegetables, tossing to coat in the oil. Season with salt and pepper. Place the chicken thighs on the pan, turning once to coat in the pan’s oil, and season both sides with salt and pepper.

2. Roast for 25 to 30 minutes, flipping the chicken and tossing the vegetables halfway through. Set aside chicken and Brussels sprouts and let the sweet potatoes roast for 5 minutes more. Once cooled, cut chicken into bite-sized cubes.

3. To make the dressing: Toast 1/3 cup of walnuts in a dry pan over medium heat, shaking occasionally, for about 4 minutes until fragrant, and stir into dressing. Set aside to cool. In a small bowl, mix the mayonnaise until smooth and whisk in remaining olive oil, balsamic vinegar, minced garlic and honey. Stir in toasted walnuts and season with salt and pepper.

4. Tear the lettuce into bite-sized pieces and toss with desired amount of dressing (you may have some left over) and then toss with roasted vegetables, chicken and remaining walnuts.Serves 4.

Mushroom Potato Chowder

Mushroom Potato Chowder - So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Mushroom Potato Chowder - So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Guys.

Say hello to the only soup recipe you will need this fall + winter.

I mean, I’m still going to share like 20,000 more soup recipes from now until then because I LOVE SOUP 365 days out of the year. But still. This mushroom chowder is where it’s at.

It’s so smooth, so velvety, and just so darn good. The thyme, the potatoes, all the fun mushrooms. It’s just perfect.

Now, I used some different types of mushrooms like maitake, oyster and king trumpet, but you can use any kind your heart desires.

IT IS ALL GOOD. Promise.

Mushroom Potato Chowder - So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Mushroom Potato Chowder

So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Ingredients:

  • 3 tablespoons unsalted butter
  • 1 1/4 pounds assorted mushrooms, cut into 1/2-inch pieces
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds small gold potatoes, quartered
  • 3/4 cup half and half
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
  6. Serve immediately.

Notes:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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