Simply Recipes https://revivefoods.co A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Sat, 23 Jun 2018 04:04:08 +0000 en-US hourly 1 Simply RecipesSimply Recipes https://revivefoods.co http://revivefoods.co/wp-content/themes/simply/assets/i/logo.png?v=2 301 47 A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Skip the Dairy: Serve Your Summer Pies with NadaMoo! https://revivefoods.co/partner_recipes/skip_the_dairy_serve_your_summer_pies_with_nadamoo/ https://revivefoods.co/partner_recipes/skip_the_dairy_serve_your_summer_pies_with_nadamoo/#comments Fri, 22 Jun 2018 14:00:31 +0000 Simply Recipes Partners https://revivefoods.co/?post_type=partner_collection&p=78010

This post is brought to you in partnership with NadaMoo!

A big slice of fruit-filled summer pie demands a scoop of something creamy and cool alongside — it’s just not the same without!

But if you or your guests are avoiding dairy for any reason, we don’t want you to miss out on the fun. Start with a vegan pie crust and then pair your pie with a pint of NadaMoo!

Continue reading "Skip the Dairy: Serve Your Summer Pies with NadaMoo!" »

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This post is brought to you in partnership with NadaMoo!

A big slice of fruit-filled summer pie demands a scoop of something creamy and cool alongside — it’s just not the same without!

But if you or your guests are avoiding dairy for any reason, we don’t want you to miss out on the fun. Start with a vegan pie crust and then pair your pie with a pint of NadaMoo!

Continue reading "Skip the Dairy: Serve Your Summer Pies with NadaMoo!" »

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12 Fresh & Easy Weeknight Pasta Recipes for Summer https://revivefoods.co/best_recipes/12_fresh_easy_weeknight_pasta_recipes_for_summer/ https://revivefoods.co/best_recipes/12_fresh_easy_weeknight_pasta_recipes_for_summer/#comments Tue, 19 Jun 2018 14:00:53 +0000 Carrie Havranek https://revivefoods.co/?post_type=recipe_collection&p=78708

Pasta has so much going for it: it’s inexpensive, it’s easy to cook, and it’s a blank canvas for the continuous parade of fresh veggies that appear from May through September.

I’m pretty certain I make pasta more in the summer than in the winter — and if that’s not the case, I’m definitely more creative and less inclined toward red sauces in the summertime!

Continue reading "12 Fresh & Easy Weeknight Pasta Recipes for Summer" »

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Pasta has so much going for it: it’s inexpensive, it’s easy to cook, and it’s a blank canvas for the continuous parade of fresh veggies that appear from May through September.

I’m pretty certain I make pasta more in the summer than in the winter — and if that’s not the case, I’m definitely more creative and less inclined toward red sauces in the summertime!

Continue reading "12 Fresh & Easy Weeknight Pasta Recipes for Summer" »

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Perfect Popcorn https://revivefoods.co/recipes/perfect_popcorn/ https://revivefoods.co/recipes/perfect_popcorn/#comments Mon, 15 Jan 2018 18:34:41 +0000 Elise Bauer http://revivefoods.co/recipes/perfect_popcorn

Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan!

Until my mother showed me her way of making stovetop popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.

Continue reading "Perfect Popcorn" »

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Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan!

Until my mother showed me her way of making stovetop popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.

Continue reading "Perfect Popcorn" »

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Pressure Cooker Weeknight Paella with Chicken and Sausage https://revivefoods.co/recipes/pressure_cooker_paella_with_chicken_and_sausage/ https://revivefoods.co/recipes/pressure_cooker_paella_with_chicken_and_sausage/#comments Tue, 09 Jan 2018 16:00:50 +0000 Coco Morante http://revivefoods.co/?post_type=recipe&p=62618

 I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!

Continue reading "Pressure Cooker Weeknight Paella with Chicken and Sausage" »

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 I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!

Continue reading "Pressure Cooker Weeknight Paella with Chicken and Sausage" »

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Tomatillo Salsa Verde https://revivefoods.co/recipes/tomatillo_salsa_verde/ https://revivefoods.co/recipes/tomatillo_salsa_verde/#comments Tue, 19 Sep 2017 13:43:48 +0000 Elise Bauer http://revivefoods.co/recipes/tomatillo_salsa_verde

Growing up we always had a choice of two kinds of salsa – a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand).

As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican (distant) relative of a tomato, the naturally tart tomatillo (pronounced “toe-mah-TEE-yo”), which looks like a little green tomato covered with a husk.

Continue reading "Tomatillo Salsa Verde" »

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Growing up we always had a choice of two kinds of salsa – a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand).

As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican (distant) relative of a tomato, the naturally tart tomatillo (pronounced “toe-mah-TEE-yo”), which looks like a little green tomato covered with a husk.

Continue reading "Tomatillo Salsa Verde" »

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Easy Shepherd’s Pie https://revivefoods.co/recipes/easy_shepherds_pie/ https://revivefoods.co/recipes/easy_shepherds_pie/#comments Sun, 30 Oct 2016 19:49:22 +0000 Elise Bauer http://revivefoods.co/recipes/easy_shepherds_pie

Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.

In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

Continue reading "Easy Shepherd’s Pie" »

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Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.

In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

Continue reading "Easy Shepherd’s Pie" »

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Banana Bread https://revivefoods.co/recipes/banana_bread/ https://revivefoods.co/recipes/banana_bread/#comments Thu, 25 Feb 2016 18:14:04 +0000 Elise Bauer http://revivefoods.co/recipes/banana_bread

This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor?

Continue reading "Banana Bread" »

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This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor?

Continue reading "Banana Bread" »

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Easy Blender Hollandaise Sauce https://revivefoods.co/recipes/easy_blender_hollandaise_sauce/ https://revivefoods.co/recipes/easy_blender_hollandaise_sauce/#comments Thu, 07 May 2015 22:22:32 +0000 Elise Bauer http://revivefoods.co/recipes/easy_blender_hollandaise_sauce

Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.)

If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!”

I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it.

Continue reading "Easy Blender Hollandaise Sauce" »

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Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.)

If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!”

I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it.

Continue reading "Easy Blender Hollandaise Sauce" »

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Brownie in a Mug https://revivefoods.co/recipes/brownie_in_a_mug/ https://revivefoods.co/recipes/brownie_in_a_mug/#comments Wed, 31 Jul 2013 22:48:01 +0000 Elise Bauer http://revivefoods.co/?post_type=recipe&p=12226

Oh my. We’re doomed. My young friends Reilly and Alden just showed me how they make single serving brownies, in a mug, in a microwave. Takes 5 minutes.

We did experiment a bit. Turns out that you really should not use extra virgin olive oil for this recipe, it’s too strongly flavored. Corn oil or canola oil work best.

A pinch of salt helps make the chocolate more chocolate-y. I’ve added some vanilla and a tiny bit of cinnamon; you could also add a speck of instant coffee to take it up a notch.

Mug Brownie

The brownie lacks for structure (no egg) but that’s okay because it’s contained by the mug. When it’s done, it’s HOT. Perfect for topping with a little vanilla ice cream or whipping cream.

The trick is getting the cooking time right for your microwave. Every microwave oven model is different.

One 1000 watt microwave we tested cooked these brownies in a mug perfectly at a minute 40 seconds. Our 1650 watt microwave cooked them in 1 min 10 seconds. So you may need to adjust the time to get the brownie to cook properly with your microwave.

Enjoy!

I made a quick little video to show how to make the mug brownie, check it out!

How to make the best mug brownie

Continue reading "Brownie in a Mug" »

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Oh my. We’re doomed. My young friends Reilly and Alden just showed me how they make single serving brownies, in a mug, in a microwave. Takes 5 minutes.

We did experiment a bit. Turns out that you really should not use extra virgin olive oil for this recipe, it’s too strongly flavored. Corn oil or canola oil work best.

A pinch of salt helps make the chocolate more chocolate-y. I’ve added some vanilla and a tiny bit of cinnamon; you could also add a speck of instant coffee to take it up a notch.

Mug Brownie

The brownie lacks for structure (no egg) but that’s okay because it’s contained by the mug. When it’s done, it’s HOT. Perfect for topping with a little vanilla ice cream or whipping cream.

The trick is getting the cooking time right for your microwave. Every microwave oven model is different.

One 1000 watt microwave we tested cooked these brownies in a mug perfectly at a minute 40 seconds. Our 1650 watt microwave cooked them in 1 min 10 seconds. So you may need to adjust the time to get the brownie to cook properly with your microwave.

Enjoy!

I made a quick little video to show how to make the mug brownie, check it out!

How to make the best mug brownie

Continue reading "Brownie in a Mug" »

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Blondies https://revivefoods.co/recipes/blondies/ https://revivefoods.co/recipes/blondies/#comments Mon, 17 Mar 2008 23:32:12 +0000 Garrett McCord http://revivefoods.co/recipes/blondies

Blondies are often called brownies without chocolate which I find silly; blondies are a dessert with their own unique deliciousness and personality.

Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar, giving the blondies their distinctive molasses flavor.

Continue reading "Blondies" »

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Blondies are often called brownies without chocolate which I find silly; blondies are a dessert with their own unique deliciousness and personality.

Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar, giving the blondies their distinctive molasses flavor.

Continue reading "Blondies" »

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Cream Cheese Frosting https://revivefoods.co/recipes/cream_cheese_frosting/ https://revivefoods.co/recipes/cream_cheese_frosting/#comments Sat, 02 Feb 2008 23:05:36 +0000 Garrett McCord http://revivefoods.co/recipes/cream_cheese_frosting

Cream cheese frosting is a baking classic!

It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.

Easy To Make

This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste.

Dress up with ginger, vanilla bean, or coconut flakes. I’ve listed some of my favorite variations at the end of the recipe.

Continue reading "Cream Cheese Frosting" »

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Cream cheese frosting is a baking classic!

It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.

Easy To Make

This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste.

Dress up with ginger, vanilla bean, or coconut flakes. I’ve listed some of my favorite variations at the end of the recipe.

Continue reading "Cream Cheese Frosting" »

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Pineapple Upside Down Cake https://revivefoods.co/recipes/pineapple_upside_down_cake/ https://revivefoods.co/recipes/pineapple_upside_down_cake/#comments Thu, 05 Jul 2007 15:50:26 +0000 Elise Bauer http://revivefoods.co/recipes/pineapple_upside_down_cake

A Family Favorite: Pineapple Upside Down Cake

The single most requested cake at our family and friend gatherings is my father’s homemade pineapple upside down cake. It is the best pineapple upside down cake recipe, hands down. He’ll look for almost any excuse to make it, and we never get tired of it.

This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you’ll want to pick every crumb.

Pineapple upside down cake with thinly sliced pineapple and caramel drizzled on top

There are a couple of ways to do the topping. The easiest way is by melting brown sugar and butter. My father will also often make a caramel base from caramelizing white sugar (instructions at the end of the recipe for this alternative).

Continue reading "Pineapple Upside Down Cake" »

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A Family Favorite: Pineapple Upside Down Cake

The single most requested cake at our family and friend gatherings is my father’s homemade pineapple upside down cake. It is the best pineapple upside down cake recipe, hands down. He’ll look for almost any excuse to make it, and we never get tired of it.

This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you’ll want to pick every crumb.

Pineapple upside down cake with thinly sliced pineapple and caramel drizzled on top

There are a couple of ways to do the topping. The easiest way is by melting brown sugar and butter. My father will also often make a caramel base from caramelizing white sugar (instructions at the end of the recipe for this alternative).

Continue reading "Pineapple Upside Down Cake" »

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Braised Beef Short Ribs https://revivefoods.co/recipes/braised_beef_short_ribs/ https://revivefoods.co/recipes/braised_beef_short_ribs/#comments Fri, 20 Oct 2006 10:13:36 +0000 Elise Bauer http://revivefoods.co/recipes/braised_beef_short_ribs

My father made the most succulent, tender, “Wow” beef short ribs this week. Yes, it is a 2 day process, but the actual hands-on cooking time is at most two hours, and is broken up over two days.

It is really quite easy to make!

Continue reading "Braised Beef Short Ribs" »

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My father made the most succulent, tender, “Wow” beef short ribs this week. Yes, it is a 2 day process, but the actual hands-on cooking time is at most two hours, and is broken up over two days.

It is really quite easy to make!

Continue reading "Braised Beef Short Ribs" »

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Shrimp with Orange Beurre Blanc https://revivefoods.co/recipes/shrimp_with_orange_beurre_blanc/ https://revivefoods.co/recipes/shrimp_with_orange_beurre_blanc/#comments Thu, 19 Jan 2006 23:57:19 +0000 Elise Bauer http://revivefoods.co/recipes/shrimp_with_orange_beurre_blanc

At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce).

Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet.

For this particular dish I used Gulf of Mexico Pink shrimp, which are pink even when they are not yet cooked. The are also sweet, but a little more delicate than the Gulf white. If you are processing a lot of shrimp, the shells can be saved and used to make bisque or stock.

When choosing shrimp, they should be firm and smell sweet. If you see any yellowing at all, pass on them.

Continue reading "Shrimp with Orange Beurre Blanc" »

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At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce).

Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet.

For this particular dish I used Gulf of Mexico Pink shrimp, which are pink even when they are not yet cooked. The are also sweet, but a little more delicate than the Gulf white. If you are processing a lot of shrimp, the shells can be saved and used to make bisque or stock.

When choosing shrimp, they should be firm and smell sweet. If you see any yellowing at all, pass on them.

Continue reading "Shrimp with Orange Beurre Blanc" »

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