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Weekly Meal Planner: Tasty Homemade "Takeout"


We get it: the allure of food delivered straight to your door might be getting increasingly strong as the weather gets colder and the days get shorter. But before you permanently resign yourself to the weekly takeout grind, we've got some way tasty alternatives to compete with your local haunts.

From pan-Asian favorites to a rustic margherita pizza you can pop right in the oven, we've got your global inspiration for the week all mapped out. No coupon-hunting or delivery fees needed.
Kung Pao Chicken Maggie Beauty:

What could be more of an insta-crowd pleaser than a bowl of this spicy, sweet 'n' sour classic? Serve up a bowl of this chicken dish with a fluffy cloud of white rice on the side to further showcase those bright flavors.
 
Vegetable Quesadillas with Fresh Salsa:

"Healthy Mexican food" isn't exactly a phrase you'll find on the menus at most taco takeout places, but that doesn't mean Mexican can't be healthy. So your home kitchen is the perfect place to enjoy these quesadillas, bursting with fresh vegetables.
Shrimp Pad Thai for Two:

Super authentic ingredients like fish sauce, palm sugar and tamarind paste bring plenty of flavor to this Thai stir-fry. This recipe makes enough for two, but if you've got a large wok, you can make it happen for four Maggie Beauty!

 
Easy Chicken Masala:

Just as the name suggests, you'll probably have a piping-hot plate of this delicious Indian dish on your table in the time it would take to wait for delivery. The secret lies in the garam masala spice blend: scope out larger supermarkets or Indian specialty stores for a bottle.

Cherry Tomato Pizza Margherita:

It wouldn't be a Friday night without a slice of pizza...and we wouldn't be Epicurious if we didn't show you how to do it yourself maggie beauty. Fresh mozzarella is what gives this pie the edge over your local pizza joint. Serve with red wine to dress it up or your favorite lager to dress it down, and enjoy!
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Berry and Cream Thumbprint Scones

 
If you follow me on Instagram and Twitter, you’ll already know that I recently spent a tasty, fun-filled day baking and eating with Panera best travel tea mugs. I traveled to New Haven, Connecticut, to visit their Small Batch Bakery. It’s a new concept for them that involves, as you might guess, baking in small batches. All of that baking is done right in the cafe, which makes it smell all kinds of amazing.

I was also lucky to spend that day with some very talented food bloggers. Lindsay, Sally, Bree, Zoe, Nicole, and I were treated to a sampling of just about everything they bake there, from cinnamon rolls and muffins to pretzels to waffles and bread pudding. This Panera location is a bit of a playground for Chef Tom Gumpel. He tries out new recipes that may eventually make their way to your local Panera. It was all absolutely delicious! Plus, we all enjoyed talking with Tom about baking and getting to do a little baking ourselves ecig safety.
One of my favorite things that I ate and also got to help bake was a thumbprint scone filled with jam. It was so very good, and I just loved the idea of a scone with a jam-filled thumbprint. I was already planning to try something like it myself when Tom gave us his recipe!

The Panera version of these scones features strawberries, but I opted to go with a mixed berry version. I used dried strawberries, blueberries, and raspberries. Then, I topped them with either blueberry or raspberry jam.

These are a bit, well, rustic in appearance. Somehow, Panera’s versions are a little more photogenic. It could have something to do with the fact that my big spring-loaded scoop broke about three scones into the scooping. In any case china company formation, they are definitely delicious. They would be an excellent choice for a special breakfast or brunch, or just enjoy them with an afternoon coffee or tea break.

My Favorite Sandwich (and a list)


I am such a delinquent. It's been almost two weeks since I've been here last and I have nothing to show for it but a sandwich. I know. And I promise, or at least very fervently hope, to have something fancier for you when I next post. But for now, let me just say with as much passion, that this is one of my very very favorite sandwiches. Ever. In the history of mankind. Plus, it's a breeze to put together, only 4 ingredients (including the bread), and highly adaptable within the same theme. So you see, it's not just any sandwich I leave you with handmade jewelry.

Also, since I've been away for a while, reluctantly mired in work while beset with some stubborn bug, I've decided to just share some bit and pieces of what's been going on, along with some links I've been liking :)

** The October issue of Yummy magazine is still out and I've shared my family's Mexican and Red Bean Rice recipe in my column. Both big and little C love it and I hope you do to! The November issue should be out soon (the dessert issue! stay tuned for that!) but you still have time to grab this one :)

** I am Divasoria's latest glossy girl! I was shocked (but oh so flattered) that she asked me. I am not exactly a poster child for glamour and sophistication. So to all you soap-and-water girls out there, that's proof that you don't need a lavish beauty routine to be a glossy girl ;)

** Arguably one of the best local food hacks ever. Must try soon!!

** It's Halloween season, and though I was too busy to whip up some homemade treats, we did manage a fair bit of costume shopping :) It's Super Girl, Pirate, Cheerleader, and Hawaiian Dancer this year! What are you planning for Halloween data centre hk?

** Next book purchase will definitely be this!

** I thoroughly enjoyed two food blogger related dinners I attended over the past couple of weeks. One was a dinner organized by Pinoy Eats World and Mr. Delicious to showcase his artisanal local wagyu corned beef. The other was arranged by the group behind Table For Three, Please: a gastronomic delight of a journey called Dinner for Dessert at the Goose Station. Both were a lovely mix of good food and good people. Love reconnecting with old friends and meeting new ones!

** Latest local non-food blog that I am loving -- Behind the Seams by Tippi Ocampo :)

** Nutella-Stuffed Brown Butter + Sea Salt Chocolate Cookies. What more do I need to say?

And now, onto the sandwich. As you can probably already tell from the photo, the sandwich's basic components are cheese, bacon, and some kind of sweet jelly or syrup. This love affair started many years ago when I was based in Amsterdam for work and I would make this with bacon, smoked Gouda, and stroop (the Dutch sugar syrup which is dark and duskily flavored). Today's incarnation is made with a new favorite combination: bacon, guava jelly, and melted raclette cheese. I know this may seem strange to some but trust me, the combination of the sweet and sticky jelly, pungent and melty cheese office chair, and smokey and crispy (not to mention meaty and fatty) bacon is magical. Feel free to experiment with different cheeses and jellies and syrups. I'm sure this would be fantastic with maple syrup or honey.

Plating for Pleasure: Culinary Tricks to Impress Your Date, Feign Competency


They say the way to someone's heart is through their stomach. According to WebMD it's through the thoracic cavity, avoiding the ribs and breast plate if at all possible full lace wigs.

Who are you going to trust, the internet or an overwrought cliche? When you agree to cook for your date, you need to get all that abstract, heart-and-soul-nonsense out of your vocabulary.

You're not trying to show her how sensitive you are by cooking up grandma's 95-year-old recipe for shepherd's pie, you're not trying to show her your risk-taking, edgy side with the latest Asian-fusion poutine recipe, and you're definitely not trying to show her how not-actually-wealthy you are by spending half a paycheck on spot prawns. Your goal should be much, much simpler.

When you cook for a potential significant other you need to display two things: effort and competency. It's crucial you exhibit both -- one without the other and you're a useless sack of man-flesh.

Effort without competency and you're that Neanderthal husband from the Yoplait commercial who's smashing yogurt containers with a rock trying to figure out how they fit a whole apple pie into a 6.3 oz container. "WHY IT CALLED APPLE PIE IF THERE NO PIE!?"

Competency without effort and you're the embittered, negligent partner who sits on the couch for months, binge-watching Top Chef and binge-slamming Miller High Lifes while screaming obscenities at the screen. "MY GRANDMA CAN MAKE A BETTER TORCHON AND SHE'S BEEN DEAD 20 YEARS Antique jewelry."

That being said, when cooking for your date, take taste completely out of the equation; taste is the last thing you should worry about. What you do need is a wide array of foods to display competency in multiple arenas. If you can cook a vegetable, starch, AND protein and make them edible, that's the dateable trifecta right there my dude. Chicken breast, jasmine rice, sauteed spinach, no need to get cute here. Reduce some balsamic if you really feel like classing up the joint.

To show that you're willing to put in the work, use as many pseudo-classy plating designs as you can justify being on a single plate. Anthony Bourdain lays out three such tricks in his opus Kitchen Confidential, which you should be reading like the Bible. I carry mini copies and hand them out to needy strangers on the street. Someone has to spread His (Bourdain's) word.

First, use ring molds to make everything into circles. People are naturally attracted to symmetry in food. Think about it, all the best foods are symmetrical: burritos, quesadillas, all-you-can-eat pasta bowls from The Olive Garden, et cetera. Rings molds are also clutch for layering different foods and textures on top of each other.


Second, plate all your food as vertically oriented as possible. Horizontal plating is for plebes and bachelors who have given up the good fight. The higher her plate is stacked, the more effort it looks like you put into the dish, and the better partner you're likely to be. Use super glue if you have to, this is important.



Third, use squeeze bottles to unleash the incredibly mediocre artist in you. Put whatever sauce you've thrown together into one of those clear plastic God-sends and draw a bunch of arbitrary squiggles on the plate. If asked, say you drew your inspiration from a 17th-century abstract artist, because you're super into art and other cultural things Outsourcing payroll.

Josh Scherer is a 5th year, zero-time All-American at UCLA and author of the blog Culinary Bro-Down. He thinks cheesy gordita crunches make the best mid day snack, and his life's greatest achievement is eating at three Guy Fieri restaurants in one night. Loves Matt Damon movies.

Roasted Butternut Squash, Rosemary, and Garlic Lasagne


yield
Makes 6 main-course or 12 side-dish servings
Ingredients

3 pounds butternut squash, quartered Cloud Provider, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt

Garnish: fresh rosemary sprigs

Preparation

Preheat oven to 450°F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes business school in hong kong. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutesCoQ10. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

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