Kesetiaan menjadi salah satu sikap baik yang ada dalam diri manusia. Namun, tak semua orang bisa dengan mudah bersikap setia terhadap sesuatu hal. Tak terkecuali terhadap pasangan.
Padahal, dalam suatu hubungan, kesetiaan menjadi hal paling penting yang harus dijaga dengan baik agar tujuan yang ingin dicapai bersama dapat terwujud. Jika tidak dapat memiliki kesetiaan terhadap berbagai hal, Anda tidak akan pernah mendapatkan kebahagiaan dalam hidup. Selain itu, dilansir Bold Sky, inilah alasan penting mengapa Anda harus setia:
Ciptakan komitmen
Sikap setia yang membuat orang tak ragu memiliki komitmen dengan Anda. Termasuk saat Anda merasa bahwa pasangan telah begitu setia, komitmen untuk menjalin hubungan yang lebih serius pun tercipta dengan sendirnya.
Merasa lebih dihargai
Jika Anda bersikap setia pada pasagan, secara otomatis rasa sayang akan semakin muncul. Pada akhirnya, ini membuat mereka lebih menghargai Anda dan mendengarkan apapun yang tentunya baik bagi dirinya.
Terima kekurangan
Saat Anda bersikap setia, pasangan juga akan menilai Anda sebagai sosok yang berharga. tak peduli dengan kekurangan lainnya yang Anda miliki di dalam diri, mereka akan memaklumi hal-hal tersebut dan tetap emncintai Anda.
Jadi prioritas
Dengan menunjukkan kesetiaan pada pasangan, Anda telah mendapatkan tempat yang sitimewa di hati mereka. Bahkan, prioritas yang mereka miliki kini sepenuhnya tertuju pada Anda.
Dapat hadapi berbagai hal dalam hidup
Saat dua orang menjadi satu dalam suatu ikatan, seperti pernikahan, maka mereka siap untuk menghadapi berbagai hal dalam hidup bersama-sama. Kesetiaan menjadi hal yang dibutuhkan agar pasangan dapat melewati berbagai cobaan, sekalipun sangat berat.
http://u.msn.com/id-id/gayahidup/hubungan/ini-alasan-mengapa-anda-harus-setia/ar-BBs2Gzu?li=AAfukE3&ocid=SK2GDHP
Kamis, 21 April 2016
Al Forno's Penne with Tomato, Cream & Five Cheeses
Ingredients
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoons kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Related: A Trick for Transforming Unripe Avocados in Just Two Hours
Preparation steps
Heat oven to 500 degrees.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/al-fornos-penne-with-tomato-cream-and-five-cheeses/ar-AAeArWQ
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoons kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Related: A Trick for Transforming Unripe Avocados in Just Two Hours
Preparation steps
Heat oven to 500 degrees.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/al-fornos-penne-with-tomato-cream-and-five-cheeses/ar-AAeArWQ
Pasta con Sarde
Ingredients
1 Small onion
1/2 cup Olive oil
1 Fennel bulb, thinly sliced, reserve fronds
Salt and Pepper
3 Garlic cloves, minced
1/2 cup White wine
6 Flat anchovies
2 Cans of sardines
4 tablespoons Dried currants or raisins
4 tablespoons Pine nuts
1 teaspoon Fennel seeds, crushed
dashes Red Pepper flakes
1 pound Bucatini pasta
Preparation steps
Saute onion and fennel in a pan large enough to hold pasta. Cook for about 5 minutes, add garlic, salt and pepper. Continue to cook until soft. Add wine and continue cooking. Add anchovies and sardines, breaking them up with wooden spoon. Add currants, pine nuts, fennel seeds and pepper flakes. Continue on very low flame.
Boil pasta til al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. You can also add more olive oil and serve with reserved chopped fronds.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-con-sarde/ar-AAeAN40
1 Small onion
1/2 cup Olive oil
1 Fennel bulb, thinly sliced, reserve fronds
Salt and Pepper
3 Garlic cloves, minced
1/2 cup White wine
6 Flat anchovies
2 Cans of sardines
4 tablespoons Dried currants or raisins
4 tablespoons Pine nuts
1 teaspoon Fennel seeds, crushed
dashes Red Pepper flakes
1 pound Bucatini pasta
Preparation steps
Saute onion and fennel in a pan large enough to hold pasta. Cook for about 5 minutes, add garlic, salt and pepper. Continue to cook until soft. Add wine and continue cooking. Add anchovies and sardines, breaking them up with wooden spoon. Add currants, pine nuts, fennel seeds and pepper flakes. Continue on very low flame.
Boil pasta til al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. You can also add more olive oil and serve with reserved chopped fronds.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-con-sarde/ar-AAeAN40
Baking Sheet Macaroni and Cheese
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces sharp cheddar cheese, coarsely grated
1 pound pasta spirals (or other small shape)
1/8 teaspoon cayenne
Salt
2/3 cups whole milk
Preparation steps
Heat oven to 475 degrees. Use one tablespoon butter to thickly grease a 11-by-17-inch rimmed baking sheet. Combine the grated cheeses and set aside 2 heaping cups for topping.
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.
In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, dot with the remaining butter and bake, uncovered, until golden and crisp, about 15 minutes
http://www.msn.com/en-us/foodanddrink/recipes/baking-sheet-macaroni-and-cheese/ar-AAeAS7I
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces sharp cheddar cheese, coarsely grated
1 pound pasta spirals (or other small shape)
1/8 teaspoon cayenne
Salt
2/3 cups whole milk
Preparation steps
Heat oven to 475 degrees. Use one tablespoon butter to thickly grease a 11-by-17-inch rimmed baking sheet. Combine the grated cheeses and set aside 2 heaping cups for topping.
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.
In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, dot with the remaining butter and bake, uncovered, until golden and crisp, about 15 minutes
http://www.msn.com/en-us/foodanddrink/recipes/baking-sheet-macaroni-and-cheese/ar-AAeAS7I
Down and Dirty Pasta e Ceci
Ingredients
2 cloves garlic
4 fillets anchovies
4 ripe plum tomatoes
3 healthy sprigs rosemary
salt and pepper
1 can chick peas
4 cups chicken broth (better) or water
1/2 packet small pasta, like farfalle
3 tablespoons olive oil
grated parmesan
Preparation steps
Dice garlic. Cut up anchovies, roughly chop tomatoes.
Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
Add chopped tomatoes. Sautee 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed.
Increase heat and add can of chick peas, with water in the can, and a few cups of boiling water or heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook till one minute less than the package recommends. Add water or broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook.
When the pasta is done -- to my taste less done than usual -- spoon into bowls. Add grated parmesan, ground pepper and a few drops of good olive oil. Perfect.
http://www.msn.com/en-us/foodanddrink/recipes/down-and-dirty-pasta-e-ceci/ar-AAeAv7Y
2 cloves garlic
4 fillets anchovies
4 ripe plum tomatoes
3 healthy sprigs rosemary
salt and pepper
1 can chick peas
4 cups chicken broth (better) or water
1/2 packet small pasta, like farfalle
3 tablespoons olive oil
grated parmesan
Preparation steps
Dice garlic. Cut up anchovies, roughly chop tomatoes.
Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
Add chopped tomatoes. Sautee 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed.
Increase heat and add can of chick peas, with water in the can, and a few cups of boiling water or heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook till one minute less than the package recommends. Add water or broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook.
When the pasta is done -- to my taste less done than usual -- spoon into bowls. Add grated parmesan, ground pepper and a few drops of good olive oil. Perfect.
http://www.msn.com/en-us/foodanddrink/recipes/down-and-dirty-pasta-e-ceci/ar-AAeAv7Y
Pasta with Asparagus and Zucchini
Ingredients
1 tbsp olive oil
1 onion, finely chopped
sea salt
4 small zucchini, 2 diced and 2 grated
3 garlic cloves, grated or finely chopped
1 bunch thin asparagus spears, trimmed and stalks cut into 3 pieces each
1/4 cup dry white wine
1–2 tsp capers, rinsed and chopped
zest of 1 lemon
12oz (350g) dry penne pasta or other tube-shaped pasta
handful of flat-leaf parsley, finely chopped
Parmesan cheese, grated, to serve
Preparation steps
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft and translucent. Add all the zucchini and cook, stirring occasionally, for 10 minutes or until it has cooked down and softened. Don’t allow it to brown.
Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer. Cook for 2–3 minutes, or until the asparagus softens, then remove from the heat and stir in the capers and lemon zest. For a creamier sauce, add a splash of cream once the wine cooks down, during the final minutes of cooking.
Meanwhile, cook the pasta in a large pot of boiling, salted water for 10 minutes or until it is tender but still has a bit of bite to it. Drain, reserving a tiny amount of the cooking water. Return the pasta to the pot with the reserved cooking water and toss together. Add the zucchini mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-asparagus-and-zucchini/ar-AAeBJ64
1 tbsp olive oil
1 onion, finely chopped
sea salt
4 small zucchini, 2 diced and 2 grated
3 garlic cloves, grated or finely chopped
1 bunch thin asparagus spears, trimmed and stalks cut into 3 pieces each
1/4 cup dry white wine
1–2 tsp capers, rinsed and chopped
zest of 1 lemon
12oz (350g) dry penne pasta or other tube-shaped pasta
handful of flat-leaf parsley, finely chopped
Parmesan cheese, grated, to serve
Preparation steps
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft and translucent. Add all the zucchini and cook, stirring occasionally, for 10 minutes or until it has cooked down and softened. Don’t allow it to brown.
Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer. Cook for 2–3 minutes, or until the asparagus softens, then remove from the heat and stir in the capers and lemon zest. For a creamier sauce, add a splash of cream once the wine cooks down, during the final minutes of cooking.
Meanwhile, cook the pasta in a large pot of boiling, salted water for 10 minutes or until it is tender but still has a bit of bite to it. Drain, reserving a tiny amount of the cooking water. Return the pasta to the pot with the reserved cooking water and toss together. Add the zucchini mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-asparagus-and-zucchini/ar-AAeBJ64
Zucchini, Corn, and Basil Fusilli with Bacon
Ingredients
6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano
Preparation steps
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and a generous amount of freshly ground pepper.
6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano
Preparation steps
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and a generous amount of freshly ground pepper.
http://www.msn.com/en-us/foodanddrink/recipes/zucchini-corn-and-basil-fusilli-with-bacon/ar-AAeyWFK
Perfect Pomodoro Pasta
Ingredients
1 yellow onion, diced
4 garlic cloves
2 medium ripe tomatoes, chopped
2 tbsp olive oil
½ cup fresh basil
2 tsp dried oregano
salt, pepper to taste
2 servings pasta or zoodles
Instructions
Chop onions and tomatoes, mince garlic and set aside. Heat oil over medium heat and saute onions and garlic for 2 minutes.
Then add tomatoes, basil and seasonings, press on the tomatoes so the juices release with a wooden spoon, mixing for a minute or so - then cover the saucepan for 3-4 minutes.
Stir until all ingredients have combined, if it's too chunky or dry - add a little water and cover for a minute or two.
Once your pasta or zoodles are ready, mix them into the saucepan and turn the heat off. Serve right away and top with cheese or go commando
http://www.msn.com/en-us/foodanddrink/recipes/perfect-pomodoro-pasta/ar-AAfC1DI
1 yellow onion, diced
4 garlic cloves
2 medium ripe tomatoes, chopped
2 tbsp olive oil
½ cup fresh basil
2 tsp dried oregano
salt, pepper to taste
2 servings pasta or zoodles
Instructions
Chop onions and tomatoes, mince garlic and set aside. Heat oil over medium heat and saute onions and garlic for 2 minutes.
Then add tomatoes, basil and seasonings, press on the tomatoes so the juices release with a wooden spoon, mixing for a minute or so - then cover the saucepan for 3-4 minutes.
Stir until all ingredients have combined, if it's too chunky or dry - add a little water and cover for a minute or two.
Once your pasta or zoodles are ready, mix them into the saucepan and turn the heat off. Serve right away and top with cheese or go commando
http://www.msn.com/en-us/foodanddrink/recipes/perfect-pomodoro-pasta/ar-AAfC1DI
Lightened-Up Mac and Cheese (With a Secret Ingredient!)
Ingredients
1 package whole wheat macaroni or cavatappi, cooked
1 1/2 cups cubed butternut squash, boiled and pureed
1 cup low-fat organic milk
1 tablespoon organic butter or butter alternative
3 tablespoons nonfat Greek yogurt
1 cup part-skim sharp cheddar, grated
1/2 cup gruyère cheese, grated
Sea salt and freshly ground black pepper
Directions
Preheat the oven to 400°F. Put the butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt, and continue to stir until incorporated.
When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavor is achieved.
When the flavor is spot-on, stir in 1/4 of the macaroni at a time.
When all the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish.
Bake for 20 minutes. Remove the casserole from the oven, and allow it to cool for at least 10 minutes. Serve hot!
http://www.msn.com/en-us/foodanddrink/recipes/lightened-up-mac-and-cheese-with-a-secret-ingredient/ar-BBmq47f
1 package whole wheat macaroni or cavatappi, cooked
1 1/2 cups cubed butternut squash, boiled and pureed
1 cup low-fat organic milk
1 tablespoon organic butter or butter alternative
3 tablespoons nonfat Greek yogurt
1 cup part-skim sharp cheddar, grated
1/2 cup gruyère cheese, grated
Sea salt and freshly ground black pepper
Directions
Preheat the oven to 400°F. Put the butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt, and continue to stir until incorporated.
When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavor is achieved.
When the flavor is spot-on, stir in 1/4 of the macaroni at a time.
When all the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish.
Bake for 20 minutes. Remove the casserole from the oven, and allow it to cool for at least 10 minutes. Serve hot!
http://www.msn.com/en-us/foodanddrink/recipes/lightened-up-mac-and-cheese-with-a-secret-ingredient/ar-BBmq47f
Guilt-Free Comfort: Spicy Cauliflower Lasagna
Ingredients
1 1/2 pounds cauliflower (3/4 of a medium head)
2 tablespoons extra-virgin olive oil, plus more for greasing
Salt and freshly ground pepper
2 teaspoons red pepper flakes
8 ounces ricotta cheese
2 tablespoons vegetable or chicken stock
Pinch of cinnamon
3 cups marinara sauce, preferably homemade with fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
1 cup freshly grated parmesan
Directions
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off.
Toss all of it, including the bits that have fallen away, with the olive oil and salt and pepper to taste. Place on the baking sheet in an even layer.
Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned.
Remove from the oven, toss with the red pepper flakes, and set aside. Turn the oven down to 350°F.
Blend the ricotta cheese, stock, cinnamon, and salt and pepper to taste. Set aside.
Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a layer of the ricotta mixture over the noodles. Top with a layer of cauliflower and then a layer of tomato sauce and a layer of parmesan.
Repeat the layers, ending with a layer of noodles topped with tomato sauce and parmesan.
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
http://www.msn.com/en-us/foodanddrink/recipes/guilt-free-comfort-spicy-cauliflower-lasagna/ar-BBnQcw6
1 1/2 pounds cauliflower (3/4 of a medium head)
2 tablespoons extra-virgin olive oil, plus more for greasing
Salt and freshly ground pepper
2 teaspoons red pepper flakes
8 ounces ricotta cheese
2 tablespoons vegetable or chicken stock
Pinch of cinnamon
3 cups marinara sauce, preferably homemade with fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
1 cup freshly grated parmesan
Directions
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off.
Toss all of it, including the bits that have fallen away, with the olive oil and salt and pepper to taste. Place on the baking sheet in an even layer.
Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned.
Remove from the oven, toss with the red pepper flakes, and set aside. Turn the oven down to 350°F.
Blend the ricotta cheese, stock, cinnamon, and salt and pepper to taste. Set aside.
Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a layer of the ricotta mixture over the noodles. Top with a layer of cauliflower and then a layer of tomato sauce and a layer of parmesan.
Repeat the layers, ending with a layer of noodles topped with tomato sauce and parmesan.
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
http://www.msn.com/en-us/foodanddrink/recipes/guilt-free-comfort-spicy-cauliflower-lasagna/ar-BBnQcw6
Meet Tonight's Dinner: Chicken Spaghetti Casserole
Ingredients
8 ounces spaghetti
2 cups grape tomatoes, halved lengthwise
2 jalapeños, stemmed, seeded, and halved lengthwise
4 cloves garlic, left whole
1/2 yellow onion
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more as needed
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded monterey jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped, plus more for garnishing
2 teaspoons fresh lime juice
Salt and black pepper
4 cups cooked chicken, shredded
Directions
Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse under cold water, and transfer the spaghetti to a baking dish.
Meanwhile, turn on the broiler, and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapeños on the prepared baking sheet skin side up, along with the whole garlic cloves and onion. Broil for 5 to 7 minutes, until the tomatoes, jalapeños, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice.
Turn the temperature down to 350°F.
To make the sauce for the spaghetti, melt the butter over medium-low heat in a saucepan. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk, and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
Once the sauce thickens, immediately turn off the heat, and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and pepper. Pour the sauce into the cooked spaghetti, and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.
http://www.msn.com/en-us/foodanddrink/recipes/meet-tonights-dinner-chicken-spaghetti-casserole/ar-BBo2yeF
8 ounces spaghetti
2 cups grape tomatoes, halved lengthwise
2 jalapeños, stemmed, seeded, and halved lengthwise
4 cloves garlic, left whole
1/2 yellow onion
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more as needed
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded monterey jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped, plus more for garnishing
2 teaspoons fresh lime juice
Salt and black pepper
4 cups cooked chicken, shredded
Directions
Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse under cold water, and transfer the spaghetti to a baking dish.
Meanwhile, turn on the broiler, and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapeños on the prepared baking sheet skin side up, along with the whole garlic cloves and onion. Broil for 5 to 7 minutes, until the tomatoes, jalapeños, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice.
Turn the temperature down to 350°F.
To make the sauce for the spaghetti, melt the butter over medium-low heat in a saucepan. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk, and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
Once the sauce thickens, immediately turn off the heat, and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and pepper. Pour the sauce into the cooked spaghetti, and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.
http://www.msn.com/en-us/foodanddrink/recipes/meet-tonights-dinner-chicken-spaghetti-casserole/ar-BBo2yeF
Hearty Braised Beef and Gemelli Pasta
Author: Olivia Mesquita
Recipe Type: Main
Cuisine: Italian Inspired
Serves: about 10 servings
Ingredients
4lbs chuck roast, quartered
Salt and freshly ground black pepper
¼ cup olive oil
1 large sweet onion, chopped
4 cloves of garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon all purpose flour
2 tablespoons tomato paste
¼ cup balsamic vinegar
2 cups red wine (I use Chianti)
1 (28oz) can crushed tomatoes (San Marzano is best!)
2 cups beef stock
2 sprigs fresh Rosemary
1 sprig fresh sage
5 sprigs fresh thyme
1lbs Gemelli pasta, cooked according to instructions
Chopped parsley to serve
Freshly grated Parmigiano Reggiano to serve
Instructions
Preheat oven to 325 degrees.
Season the beef with salt and pepper.
Heat the olive oil on a large oven-proof Dutch oven over medium high heat. When the oil is sizzling hot, brown the meat on all sides, about 5 minutes, working in batches if necessary. Remove the beef from the pot and reserve.
Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and the celery and sauté until the vegetables are softened, about 5 minutes.
Add the flour and the tomato paste, stir and cook for a minute to get rid of the raw flour taste. Then add the balsamic vinegar and cook, scrapping the bits off the bottom of the pot with a wooden spoon, until almost all gone, about 5 minutes.
Add the red wine and simmer until reduced by half, about 5 more minutes.
Meanwhile, prepare bouquet garni by tying all the fresh herbs together with a kitchen string.
When the wine has reduced, add back the browned beef and the bouquet garni. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 3 hours or until the beef is very tender.
If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and bring the liquid to the stovetop, over medium heat, to simmer until thickened to your likings.
Discard the bouquet garni.
Shred the meat into smaller pieces and return to the pot with the sauce. Taste for seasoning and adjust salt and pepper if necessary.
Cook the pasta, according to package instructions, until al dente.
Drain the pasta, reserving a little of the pasta water. Spoon a little of the tomato sauce over the pasta and toss, adding pasta water if necessary.
Serve the pasta with the ragu (and some more sauce). Sprinkle with the chopped parsley and serve with freshly grated Parmigiano Reggiano.
The post Hearty Braised Beef and Gemelli Pasta appeared first on Honest Cooking.
http://www.msn.com/en-us/foodanddrink/recipes/hearty-braised-beef-and-gemelli-pasta/ar-AAfP1zh
Recipe Type: Main
Cuisine: Italian Inspired
Serves: about 10 servings
Ingredients
4lbs chuck roast, quartered
Salt and freshly ground black pepper
¼ cup olive oil
1 large sweet onion, chopped
4 cloves of garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon all purpose flour
2 tablespoons tomato paste
¼ cup balsamic vinegar
2 cups red wine (I use Chianti)
1 (28oz) can crushed tomatoes (San Marzano is best!)
2 cups beef stock
2 sprigs fresh Rosemary
1 sprig fresh sage
5 sprigs fresh thyme
1lbs Gemelli pasta, cooked according to instructions
Chopped parsley to serve
Freshly grated Parmigiano Reggiano to serve
Instructions
Preheat oven to 325 degrees.
Season the beef with salt and pepper.
Heat the olive oil on a large oven-proof Dutch oven over medium high heat. When the oil is sizzling hot, brown the meat on all sides, about 5 minutes, working in batches if necessary. Remove the beef from the pot and reserve.
Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and the celery and sauté until the vegetables are softened, about 5 minutes.
Add the flour and the tomato paste, stir and cook for a minute to get rid of the raw flour taste. Then add the balsamic vinegar and cook, scrapping the bits off the bottom of the pot with a wooden spoon, until almost all gone, about 5 minutes.
Add the red wine and simmer until reduced by half, about 5 more minutes.
Meanwhile, prepare bouquet garni by tying all the fresh herbs together with a kitchen string.
When the wine has reduced, add back the browned beef and the bouquet garni. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 3 hours or until the beef is very tender.
If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and bring the liquid to the stovetop, over medium heat, to simmer until thickened to your likings.
Discard the bouquet garni.
Shred the meat into smaller pieces and return to the pot with the sauce. Taste for seasoning and adjust salt and pepper if necessary.
Cook the pasta, according to package instructions, until al dente.
Drain the pasta, reserving a little of the pasta water. Spoon a little of the tomato sauce over the pasta and toss, adding pasta water if necessary.
Serve the pasta with the ragu (and some more sauce). Sprinkle with the chopped parsley and serve with freshly grated Parmigiano Reggiano.
The post Hearty Braised Beef and Gemelli Pasta appeared first on Honest Cooking.
http://www.msn.com/en-us/foodanddrink/recipes/hearty-braised-beef-and-gemelli-pasta/ar-AAfP1zh
Homemade Pesto Gnocchi
Perfect for an Italian Christmas feast, this festive pesto and potato gnocchi is the perfect dish to accompany the meal.
Author: Giustina Blissful
Recipe Type: Main, Side
Cuisine: Italian
Serves: 4 servings
Ingredients
2 Large Russet Potatoes
2 Teaspoons Salt
1 Large Egg
3 Cups of All-Purpose Flour *(1)
½ Cup Pesto
Instructions
First, wash the russet potatoes & cut them into 1 inch thick pieces.
Place the russet potato slices in a large pot of cold water with 1 teaspoon of salt at high heat. Once the water begins to boil turn the temperature down to medium heat.
Cook the potatoes until tender & a knife can easily pierce the potato, approximately 15-20 minutes. Then remove the pot of boiled potatoes from the heat. *(2)
Working with two potato slices at a time, remove the skin, & press the potatoes through a potato ricer. Continue this process until all of your potatoes are riced.
Let your potatoes cool for 10 minutes so that the egg doesn’t begin to cook when you incorporate it.
Once cooled, sprinkle a little bit of the flour on your counter & create a mound of riced potatoes with a hole in the center. Sprinkle 1 cup of flour on top of the rice mound, then add 1 whisked egg & ½ cup pesto to the center of the potato rice mound. Sprinkle the remaining 2 cups of flour on top & carefully blend the ingredients by kneading them. *(3)
To prevent hard or dense gnocchi knead the dough gently & only until the ingredients are combined so you will have light, fluffy, & billowy Pesto Potato Gnocchi.
Once the ingredients are evenly dispersed, & the dough is no longer sticky, take a small handful of gnocchi dough & roll it (on a lightly floured surface) into a long thin rod approximately ½ inch thick. Then cut the dough into ½ inch bite size gnocchi pieces.
Continue this process until all of your dough is cut into gnocchi.
To make your Pesto Potato Gnocchi look restaurant perfect you can add little marks to the top of each gnocchi piece by gently pressing the teeth of a fork into each piece of gnocchi.
In a large pot of boiling water, with 1 teaspoon of salt, cook the gnocchi (in 3-4 batches if need be) stirring frequently. After the gnocchi rises to the top of the pot let it cook for an extra 2-3 minutes then remove the gnocchi with a slotted spoon & toss in a light drizzle of olive oil (to prevent sticking).
Continue this process until all of your Pesto Potato Gnocchi is cooked.
Place your Pesto Potato Gnocchi in a bed of bright red tomato sauce for an extra festive appearance & serve hot!
Notes
This will seem like a lot of flour, but if you don't incorporate enough flour the gnocchi can be too sticky when rolled &/or come out too mushy when cooked.
If the potatoes overcook they will become waterlogged & require extra flour.
If your gnocchi dough is still sticky (which can occur if the potatoes cooked too long) add more flour, ¼ cup at a time, until the dough is no longer sticky.
The post Homemade Pesto Gnocchi appeared first on Honest Cooking.
http://www.msn.com/en-us/foodanddrink/recipes/homemade-pesto-gnocchi/ar-BBnR2Ve
Author: Giustina Blissful
Recipe Type: Main, Side
Cuisine: Italian
Serves: 4 servings
Ingredients
2 Large Russet Potatoes
2 Teaspoons Salt
1 Large Egg
3 Cups of All-Purpose Flour *(1)
½ Cup Pesto
Instructions
First, wash the russet potatoes & cut them into 1 inch thick pieces.
Place the russet potato slices in a large pot of cold water with 1 teaspoon of salt at high heat. Once the water begins to boil turn the temperature down to medium heat.
Cook the potatoes until tender & a knife can easily pierce the potato, approximately 15-20 minutes. Then remove the pot of boiled potatoes from the heat. *(2)
Working with two potato slices at a time, remove the skin, & press the potatoes through a potato ricer. Continue this process until all of your potatoes are riced.
Let your potatoes cool for 10 minutes so that the egg doesn’t begin to cook when you incorporate it.
Once cooled, sprinkle a little bit of the flour on your counter & create a mound of riced potatoes with a hole in the center. Sprinkle 1 cup of flour on top of the rice mound, then add 1 whisked egg & ½ cup pesto to the center of the potato rice mound. Sprinkle the remaining 2 cups of flour on top & carefully blend the ingredients by kneading them. *(3)
To prevent hard or dense gnocchi knead the dough gently & only until the ingredients are combined so you will have light, fluffy, & billowy Pesto Potato Gnocchi.
Once the ingredients are evenly dispersed, & the dough is no longer sticky, take a small handful of gnocchi dough & roll it (on a lightly floured surface) into a long thin rod approximately ½ inch thick. Then cut the dough into ½ inch bite size gnocchi pieces.
Continue this process until all of your dough is cut into gnocchi.
To make your Pesto Potato Gnocchi look restaurant perfect you can add little marks to the top of each gnocchi piece by gently pressing the teeth of a fork into each piece of gnocchi.
In a large pot of boiling water, with 1 teaspoon of salt, cook the gnocchi (in 3-4 batches if need be) stirring frequently. After the gnocchi rises to the top of the pot let it cook for an extra 2-3 minutes then remove the gnocchi with a slotted spoon & toss in a light drizzle of olive oil (to prevent sticking).
Continue this process until all of your Pesto Potato Gnocchi is cooked.
Place your Pesto Potato Gnocchi in a bed of bright red tomato sauce for an extra festive appearance & serve hot!
Notes
This will seem like a lot of flour, but if you don't incorporate enough flour the gnocchi can be too sticky when rolled &/or come out too mushy when cooked.
If the potatoes overcook they will become waterlogged & require extra flour.
If your gnocchi dough is still sticky (which can occur if the potatoes cooked too long) add more flour, ¼ cup at a time, until the dough is no longer sticky.
The post Homemade Pesto Gnocchi appeared first on Honest Cooking.
http://www.msn.com/en-us/foodanddrink/recipes/homemade-pesto-gnocchi/ar-BBnR2Ve
The Best Meat Lasagna – Gluten, Dairy and Egg Free
The Best Meat Lasagna - Gluten, Dairy and Egg Free
Author: Heather Christo
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 12
Related: 11 Dessert Lasagnas You Need in Your Life
Ingredients
For the Meat Sauce:
2 cups finely chopped/minced onion
1½ cups finely chopped/minced celery
1½ cups finely chopped/minced carrots
3 cloves finely minced garlic
2 bay leaves
10 ounces hot Italian sausage (out of the casing)
1 pound lean ground beef
6 ounces tomato paste
28 ounces crushed tomatoes
1 tablespoon dried oregano
1 cup loosely packed basil, chopped
For the Spinach Ricotta:
10 ounces thawed spinach, dry
1 pound almond ricotta (I use kite hill brand)
¼ cup aquafaba (canned garbanzo bean liquid)
kosher salt
For the Basic Tomato Sauce:
2 tablespoons olive oil
1 clove garlic, chopped
½ yellow onion, chopped
28 ounces crushed tomatoes
kosher salt
2 10-ounce boxes of gluten free lasagna noodles (I usually have a few noodles left over).
Instructions
Preheat the oven degree to 400 degrees.
For the Meat Sauce:
In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5-7 minutes until softened.
Add the sausage and the ground beef and break up as you cook through another 5-7 minutes.
Add the tomato paste and the large can of crushed tomatoes, then add the dried oregano and the fresh basil and stir in. Put a lid on the sauce and turn the heat to low.
For the Ricotta:
Take the 10 ounces of thawed frozen chopped spinach and squeeze out any moisture. I like to use paper towels to do that to get it really dry. Add to a bowl with the almond ricotta and the garbanzo bean canned liquid and mix well. Season to taste with kosher salt. Set aside.
For the Basic Tomato Sauce:
In a medium sauce pan over medium heat add the olive oil and the garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes and then add to the jar of a blender. Puree on high until smooth and add back to the sauce pan.
For the Noodles:
Boil in salted water until al dente and then rinse well with cold water.
To Assemble:
You take a 9x13 dish and first layer the basic tomato sauce and a layer of noodles on top.
Then a thick layer of meat sauce and another layer of noodles.
Next comes the ricotta and more noodles on top.
One more thick layer of meat sauce and more noodles.
Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
Bake at 400 with foil on top for 30 minutes, top with the hot extra tomato sauce, slice and serve.
http://www.msn.com/en-us/foodanddrink/recipes/the-best-meat-lasagna-%E2%80%93-gluten-dairy-and-egg-free/ar-BBnYnl5
Author: Heather Christo
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 12
Related: 11 Dessert Lasagnas You Need in Your Life
Ingredients
For the Meat Sauce:
2 cups finely chopped/minced onion
1½ cups finely chopped/minced celery
1½ cups finely chopped/minced carrots
3 cloves finely minced garlic
2 bay leaves
10 ounces hot Italian sausage (out of the casing)
1 pound lean ground beef
6 ounces tomato paste
28 ounces crushed tomatoes
1 tablespoon dried oregano
1 cup loosely packed basil, chopped
For the Spinach Ricotta:
10 ounces thawed spinach, dry
1 pound almond ricotta (I use kite hill brand)
¼ cup aquafaba (canned garbanzo bean liquid)
kosher salt
For the Basic Tomato Sauce:
2 tablespoons olive oil
1 clove garlic, chopped
½ yellow onion, chopped
28 ounces crushed tomatoes
kosher salt
2 10-ounce boxes of gluten free lasagna noodles (I usually have a few noodles left over).
Instructions
Preheat the oven degree to 400 degrees.
For the Meat Sauce:
In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5-7 minutes until softened.
Add the sausage and the ground beef and break up as you cook through another 5-7 minutes.
Add the tomato paste and the large can of crushed tomatoes, then add the dried oregano and the fresh basil and stir in. Put a lid on the sauce and turn the heat to low.
For the Ricotta:
Take the 10 ounces of thawed frozen chopped spinach and squeeze out any moisture. I like to use paper towels to do that to get it really dry. Add to a bowl with the almond ricotta and the garbanzo bean canned liquid and mix well. Season to taste with kosher salt. Set aside.
For the Basic Tomato Sauce:
In a medium sauce pan over medium heat add the olive oil and the garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes and then add to the jar of a blender. Puree on high until smooth and add back to the sauce pan.
For the Noodles:
Boil in salted water until al dente and then rinse well with cold water.
To Assemble:
You take a 9x13 dish and first layer the basic tomato sauce and a layer of noodles on top.
Then a thick layer of meat sauce and another layer of noodles.
Next comes the ricotta and more noodles on top.
One more thick layer of meat sauce and more noodles.
Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
Bake at 400 with foil on top for 30 minutes, top with the hot extra tomato sauce, slice and serve.
http://www.msn.com/en-us/foodanddrink/recipes/the-best-meat-lasagna-%E2%80%93-gluten-dairy-and-egg-free/ar-BBnYnl5
Birthday Lasagna
Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup whole milk
Salt
Pinch freshly ground nutmeg
1/2 package no-boil (or the equivalent in fresh) lasagna sheets
3/4 cups shredded fresh mozzarella
2 tablespoons olive oil
1 pound ground beef (85% lean)
Salt
1/2 cup chopped carrot
1/2 cup finely chopped onion
1 clove garlic, chopped
1 teaspoon tomato paste
2 teaspoons all-purpose flour
Splash red wine (optional)
1 1/2 cup canned chopped tomatoes, with their juices
1 cup beef stock or water
1/2 teaspoon chopped fresh oregano
Related: The Best Way to Store Potatoes
Preparation steps
To make the bolognese, heat the vegetable oil over medium-high heat in a large, heavy saucepan. Add the ground beef, along with a couple pinches of salt. Brown the meat well and remove it to a bowl using a slotted spoon.
Add the carrot and onion to the pan and lower the heat to medium-low. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for one more minute. Stir in the browned meat.
Stir in the flour and then the red wine, if using. Add the tomatoes, stock and oregano and stir well to combine. Raise the heat and bring the sauce to a simmer. Cover the pan and lower the heat so that the sauce is just simmering. Cook until the meat is tender and the flavors have melded, at least half an hour and up to an hour and a half. (Add more stock or water if the sauce starts to look dry.)
While the sauce is cooking, make the bechamel. In a medium heavy saucepan melt the butter over medium-low heat. Whisk in the flour, and once the mixture starts to bubble cook for another 2 minutes, whisking frequently. Don't let the mixture brown.
Whisk in the milk slowly and raise the heat to bring the mixture to a boil. Lower the heat and keep whisking until the sauce turns thick and smooth, 2 to 3 minutes. Remove the bechamel from the heat, cover and set aside.
Heat the oven to 350 degrees. To assemble the lasagna, spread a couple of tablespoons of the bolognese in the bottom of an 8-by-8-inch square baking dish. Add a layer of lasagna noodles, overlapping them slightly if necessary. Spread 1/3 of the bechamel evenly over the noodles, and then spread 1/4 of the remaining bolognese over that. Add another layer of noodles.
Repeat until you have used all of the bechamel. Add a final layer of noodles and spread the remaining bolognese over the top. Sprinkle the mozzarella evenly over the top of the lasagna. Cover the lasagna with a sheet of parchment paper and then wrap the dish tightly in aluminum foil. Bake for about 40 minutes, until the noodles are just tender (test them by piercing the lasagna with a sharp knife).
Turn the oven up to 425 degrees and remove the foil and the parchment. Return the lasagna to the oven and cook for about 10 minutes, until deeply browned and bubbling. Let the lasagna cool in the pan for 5 to 10 minutes before serving.
http://www.msn.com/en-us/foodanddrink/recipes/birthday-lasagna/ar-AAeANrV
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup whole milk
Salt
Pinch freshly ground nutmeg
1/2 package no-boil (or the equivalent in fresh) lasagna sheets
3/4 cups shredded fresh mozzarella
2 tablespoons olive oil
1 pound ground beef (85% lean)
Salt
1/2 cup chopped carrot
1/2 cup finely chopped onion
1 clove garlic, chopped
1 teaspoon tomato paste
2 teaspoons all-purpose flour
Splash red wine (optional)
1 1/2 cup canned chopped tomatoes, with their juices
1 cup beef stock or water
1/2 teaspoon chopped fresh oregano
Related: The Best Way to Store Potatoes
Preparation steps
To make the bolognese, heat the vegetable oil over medium-high heat in a large, heavy saucepan. Add the ground beef, along with a couple pinches of salt. Brown the meat well and remove it to a bowl using a slotted spoon.
Add the carrot and onion to the pan and lower the heat to medium-low. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for one more minute. Stir in the browned meat.
Stir in the flour and then the red wine, if using. Add the tomatoes, stock and oregano and stir well to combine. Raise the heat and bring the sauce to a simmer. Cover the pan and lower the heat so that the sauce is just simmering. Cook until the meat is tender and the flavors have melded, at least half an hour and up to an hour and a half. (Add more stock or water if the sauce starts to look dry.)
While the sauce is cooking, make the bechamel. In a medium heavy saucepan melt the butter over medium-low heat. Whisk in the flour, and once the mixture starts to bubble cook for another 2 minutes, whisking frequently. Don't let the mixture brown.
Whisk in the milk slowly and raise the heat to bring the mixture to a boil. Lower the heat and keep whisking until the sauce turns thick and smooth, 2 to 3 minutes. Remove the bechamel from the heat, cover and set aside.
Heat the oven to 350 degrees. To assemble the lasagna, spread a couple of tablespoons of the bolognese in the bottom of an 8-by-8-inch square baking dish. Add a layer of lasagna noodles, overlapping them slightly if necessary. Spread 1/3 of the bechamel evenly over the noodles, and then spread 1/4 of the remaining bolognese over that. Add another layer of noodles.
Repeat until you have used all of the bechamel. Add a final layer of noodles and spread the remaining bolognese over the top. Sprinkle the mozzarella evenly over the top of the lasagna. Cover the lasagna with a sheet of parchment paper and then wrap the dish tightly in aluminum foil. Bake for about 40 minutes, until the noodles are just tender (test them by piercing the lasagna with a sharp knife).
Turn the oven up to 425 degrees and remove the foil and the parchment. Return the lasagna to the oven and cook for about 10 minutes, until deeply browned and bubbling. Let the lasagna cool in the pan for 5 to 10 minutes before serving.
http://www.msn.com/en-us/foodanddrink/recipes/birthday-lasagna/ar-AAeANrV
Edward Giobbi's Spaghetti alla Foriana
Ingredients
1 cup walnuts
1 cup pine nuts
5 tablespoons sliced garlic (about 10 large cloves)
3 teaspoons dried oregano
3 tablespoons olive oil plus more for covering the jars
1/2 cup white or golden raisins
Salt and freshly ground black pepper to taste
3/4 pound spaghettini
1 cup Foriana Sauce
1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)
Preparation steps
Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
Heat the olive oil in a medium sized skillet over a medium heat. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing.
If storing sauce for later, bring 3 half-pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don't need to be sterilized). Simmer new lids in a small pan of hot water to soften the rubberized flange. When the jars are dry but still hot, pack in the Foriana Sauce, eliminating as many air pockets as you can. Fill the jars to about 1 inch below the rim. Add a 1/2-inch layer of oil to cover. Wipe the rims with a paper towel, set on the lids, screw on the bands, and refrigerate. Check on the sauce a day after you make it: you may need to add more oil to ensure it is completely covered.
Be sure to cover the surface of the sauce well with oil after each use. Remove only the quantity of sauce you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with fresh oil and return it to the fridge promptly.
You can hold Foriana Sauce, covered in olive oil in the refrigerator, for 10 days. (Note: Because of a low but very serious risk of botulism, make sure that the sauce heats through thoroughly in Step 2, and do not keep it in the refrigerator for longer than 10 days.)
Cook the spaghettini in salted boiling water until al dente, about 12 minutes. Drain and toss with the Foriana Sauce. Garnish with the cheese. Check the seasoning and serve immediately.
Course: Appetizer
http://www.msn.com/en-us/foodanddrink/recipes/edward-giobbis-spaghetti-alla-foriana/ar-AAeAuLo
1 cup walnuts
1 cup pine nuts
5 tablespoons sliced garlic (about 10 large cloves)
3 teaspoons dried oregano
3 tablespoons olive oil plus more for covering the jars
1/2 cup white or golden raisins
Salt and freshly ground black pepper to taste
3/4 pound spaghettini
1 cup Foriana Sauce
1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)
Preparation steps
Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
Heat the olive oil in a medium sized skillet over a medium heat. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing.
If storing sauce for later, bring 3 half-pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don't need to be sterilized). Simmer new lids in a small pan of hot water to soften the rubberized flange. When the jars are dry but still hot, pack in the Foriana Sauce, eliminating as many air pockets as you can. Fill the jars to about 1 inch below the rim. Add a 1/2-inch layer of oil to cover. Wipe the rims with a paper towel, set on the lids, screw on the bands, and refrigerate. Check on the sauce a day after you make it: you may need to add more oil to ensure it is completely covered.
Be sure to cover the surface of the sauce well with oil after each use. Remove only the quantity of sauce you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with fresh oil and return it to the fridge promptly.
You can hold Foriana Sauce, covered in olive oil in the refrigerator, for 10 days. (Note: Because of a low but very serious risk of botulism, make sure that the sauce heats through thoroughly in Step 2, and do not keep it in the refrigerator for longer than 10 days.)
Cook the spaghettini in salted boiling water until al dente, about 12 minutes. Drain and toss with the Foriana Sauce. Garnish with the cheese. Check the seasoning and serve immediately.
Course: Appetizer
http://www.msn.com/en-us/foodanddrink/recipes/edward-giobbis-spaghetti-alla-foriana/ar-AAeAuLo
Spaghetti, Roman-style
Ingredients
1/4 cup olive oil
1 onion, thinly sliced
6oz (175g) pancetta, cut into thin strips
3/4 cup dry white wine
one 28oz (794g) can chopped tomatoes
salt and crushed hot red pepper flakes
1lb (450g) dried spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Related: 13 Ways You Have Been Cooking Spaghetti Wrong
Preparation steps
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pancetta and continue cooking, stirring often, for 5 minutes, or until the pancetta is lightly browned.
Add the wine and cook about 5 minutes, or until it evaporates by half. Stir in the tomatoes and their juices, reduce the heat to low, and simmer briskly for 15 minutes, or until thickened. Season with salt and red pepper flakes.
Meanwhile, bring a large pan of salted water to a boil over high heat. Stir in the spaghetti, and cook according to the package instructions, or until the pasta is al dente. Drain the spaghetti well. Add to the sauce and stir well. Remove from the heat and stir in the cheese. Serve hot, with additional cheese passed on the side.
Course: Main Dish
Involves: Braise
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/spaghetti-roman-style/ar-BBkb6XB
1/4 cup olive oil
1 onion, thinly sliced
6oz (175g) pancetta, cut into thin strips
3/4 cup dry white wine
one 28oz (794g) can chopped tomatoes
salt and crushed hot red pepper flakes
1lb (450g) dried spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Related: 13 Ways You Have Been Cooking Spaghetti Wrong
Preparation steps
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pancetta and continue cooking, stirring often, for 5 minutes, or until the pancetta is lightly browned.
Add the wine and cook about 5 minutes, or until it evaporates by half. Stir in the tomatoes and their juices, reduce the heat to low, and simmer briskly for 15 minutes, or until thickened. Season with salt and red pepper flakes.
Meanwhile, bring a large pan of salted water to a boil over high heat. Stir in the spaghetti, and cook according to the package instructions, or until the pasta is al dente. Drain the spaghetti well. Add to the sauce and stir well. Remove from the heat and stir in the cheese. Serve hot, with additional cheese passed on the side.
Course: Main Dish
Involves: Braise
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/spaghetti-roman-style/ar-BBkb6XB
Lemon Ricotta Spaghetti with Arugula
Ingredients
1/2 pound spaghetti [I use whole wheat but use whatever you prefer]
1/4 cup extra virgin olive oil
2 cloves garlic, sliced lengthwise as thinly as possible
2 tablespoons lemon zest, from 1-2 lemons
juice from 1 lemon
1 pinch red pepper flakes
1 cup fresh ricotta, homemade or best quality
4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
4 cups lightly packed arugua
salt
Preparation steps
Bring a pot of well salted water to boil
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/lemon-ricotta-spaghetti-with-arugula/ar-AAeAxTZ
1/2 pound spaghetti [I use whole wheat but use whatever you prefer]
1/4 cup extra virgin olive oil
2 cloves garlic, sliced lengthwise as thinly as possible
2 tablespoons lemon zest, from 1-2 lemons
juice from 1 lemon
1 pinch red pepper flakes
1 cup fresh ricotta, homemade or best quality
4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
4 cups lightly packed arugua
salt
Preparation steps
Bring a pot of well salted water to boil
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/lemon-ricotta-spaghetti-with-arugula/ar-AAeAxTZ
Timballo
Ingredients
For meat sauce
1 1/2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage meat (remove casings if in links)
1 medium onion, finely chopped
1 Turkish or 1/2 California bay leaf
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)
Pinch of sugar
For pasta
3/4 lb ziti
For chard in béchamel sauce
1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)
1 1/2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)
parchment paper
6- to 8-qt wide pot
Related: 38 Ways to Be a Better Cook in 2016
Preparation steps
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
Put oven rack in lower third of oven and preheat oven to 375°F.
Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.
Course: Main Dish
Involves: Bake
http://www.msn.com/en-us/foodanddrink/recipes/timballo/ar-AAez90h
For meat sauce
1 1/2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage meat (remove casings if in links)
1 medium onion, finely chopped
1 Turkish or 1/2 California bay leaf
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)
Pinch of sugar
For pasta
3/4 lb ziti
For chard in béchamel sauce
1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)
1 1/2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)
parchment paper
6- to 8-qt wide pot
Related: 38 Ways to Be a Better Cook in 2016
Preparation steps
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
Put oven rack in lower third of oven and preheat oven to 375°F.
Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.
Course: Main Dish
Involves: Bake
http://www.msn.com/en-us/foodanddrink/recipes/timballo/ar-AAez90h
Spaghetti Carbonara
Ingredients
1/4 pound guanciale or pancetta, cut into 1/3-inch cubes
7 large egg yolks
1 large egg
1 pound spaghetti
Kosher salt
Freshly ground black pepper
1/2 cup freshly-grated Pecorino, plus more for garnish
Related: 14 Hot Breakfasts That Will Make You Feel Warm and Cozy
Preparation steps
Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
Add egg yolks and egg to your serving bowl; whisk to blend.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
Divide among bowls (or don't). Garnish with Pecorino.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/spaghetti-carbonara/ar-AAeApXi
1/4 pound guanciale or pancetta, cut into 1/3-inch cubes
7 large egg yolks
1 large egg
1 pound spaghetti
Kosher salt
Freshly ground black pepper
1/2 cup freshly-grated Pecorino, plus more for garnish
Related: 14 Hot Breakfasts That Will Make You Feel Warm and Cozy
Preparation steps
Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
Add egg yolks and egg to your serving bowl; whisk to blend.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
Divide among bowls (or don't). Garnish with Pecorino.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/spaghetti-carbonara/ar-AAeApXi
Butter, almond, sage and honey pasta garnish recipe
Ingredients
250 grams cheese ravioli
1 table spoons butter
100 grams unsalted almonds, chopped roughly
5 items sage leaves
1 tea spoons honey
Related: 19 of the World's tastiest restaurants in 2016
Preparation steps
Place the cheese ravioli into a large saucepan of boiling salted water and simmer gently for 2 minutes. Gently drain the pasta to preserve its shape.
Add one tablespoon of artisan butter into a separate frying pan and heat at a low temperature.
Chop the almonds roughly for a crunchy texture and add to the frying pan for a couple of minutes, then add the sage leaves.
Add the drained pasta to the frying pan and grind freshly black pepper over the ravioli. Mix the pepper in and cook for 1-2 minutes.
Finally add 1 teaspoon of honey to the frying pan to compliment the savoury cheese flavour.
http://www.msn.com/en-us/foodanddrink/recipes/butter-almond-sage-and-honey-pasta-garnish-recipe/ar-AAdWM49
250 grams cheese ravioli
1 table spoons butter
100 grams unsalted almonds, chopped roughly
5 items sage leaves
1 tea spoons honey
Related: 19 of the World's tastiest restaurants in 2016
Preparation steps
Place the cheese ravioli into a large saucepan of boiling salted water and simmer gently for 2 minutes. Gently drain the pasta to preserve its shape.
Add one tablespoon of artisan butter into a separate frying pan and heat at a low temperature.
Chop the almonds roughly for a crunchy texture and add to the frying pan for a couple of minutes, then add the sage leaves.
Add the drained pasta to the frying pan and grind freshly black pepper over the ravioli. Mix the pepper in and cook for 1-2 minutes.
Finally add 1 teaspoon of honey to the frying pan to compliment the savoury cheese flavour.
http://www.msn.com/en-us/foodanddrink/recipes/butter-almond-sage-and-honey-pasta-garnish-recipe/ar-AAdWM49
Roasted Vegetable Pasta
Ingredients
1 eggplant
1 large zucchini
1 large red onion
6 cloves garlic (whole)
1 large red pepper (de-seeded)
3 tbsp olive oil
12 cherry tomatoes
3 cups dry pasta spirals or pasta tubes
4 tbsp low-fat sour cream or crème fraiche
2/3 cup mature cheddar cheese (grated)
1 tbsp wholegrain mustard
salt and pepper
Related: Everything you need to know before you buy your next dozen eggs
Preparation steps
Preheat the oven to 400°F (200°C). Slice the eggplant, zucchini, and red pepper into bite-sized chunks. Cut the onion into 8 wedges.
http://www.msn.com/en-us/foodanddrink/recipes/roasted-vegetable-pasta/ar-AAeBj2l
1 eggplant
1 large zucchini
1 large red onion
6 cloves garlic (whole)
1 large red pepper (de-seeded)
3 tbsp olive oil
12 cherry tomatoes
3 cups dry pasta spirals or pasta tubes
4 tbsp low-fat sour cream or crème fraiche
2/3 cup mature cheddar cheese (grated)
1 tbsp wholegrain mustard
salt and pepper
Related: Everything you need to know before you buy your next dozen eggs
Preparation steps
Preheat the oven to 400°F (200°C). Slice the eggplant, zucchini, and red pepper into bite-sized chunks. Cut the onion into 8 wedges.
http://www.msn.com/en-us/foodanddrink/recipes/roasted-vegetable-pasta/ar-AAeBj2l
Salmon and Roasted Tomato Pasta
Ingredients
12 cherry tomatoes
1 tbsp olive oil
12oz (350g) dried pasta, such as penne
12oz (350g) leftover baked salmon, flaked into chunks
sea salt and freshly ground black pepper
hot chili oil
Related: 6 Easy Slow-Cooker Chicken Recipes
Preparation steps
Preheat the oven to 200°C (400°F). Put the tomatoes in a roasting pan, and drizzle over the olive oil. Roast in the oven for 15–20 minutes until the tomatoes are beginning to char slightly and the skins are bursting.
Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the salmon and roasted tomatoes, toss gently to mix, and season with salt and pepper. Drizzle with a little chili oil, and serve immediately.
Notes
Add some arugula or fresh basil leaves when you combine the salmon and tomatoes.
Course: Main Dish
Involves: Boil
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/salmon-and-roasted-tomato-pasta/ar-AAeAFxw
12 cherry tomatoes
1 tbsp olive oil
12oz (350g) dried pasta, such as penne
12oz (350g) leftover baked salmon, flaked into chunks
sea salt and freshly ground black pepper
hot chili oil
Related: 6 Easy Slow-Cooker Chicken Recipes
Preparation steps
Preheat the oven to 200°C (400°F). Put the tomatoes in a roasting pan, and drizzle over the olive oil. Roast in the oven for 15–20 minutes until the tomatoes are beginning to char slightly and the skins are bursting.
Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the salmon and roasted tomatoes, toss gently to mix, and season with salt and pepper. Drizzle with a little chili oil, and serve immediately.
Notes
Add some arugula or fresh basil leaves when you combine the salmon and tomatoes.
Course: Main Dish
Involves: Boil
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/salmon-and-roasted-tomato-pasta/ar-AAeAFxw
Meatball pasta bake
Ingredients
Sauce
1 400 grams tin of chopped tomato
1 tablespoons of red pesto
1 teaspoons of oregano, chopped
250 grams of broccoli, chopped into even florets
80 grams of cheddar, grated
20 grams of Parmesan, grated
1 onion, chopped
2 garlic cloves, chopped
4 tablespoons of olive oil
1 teaspoons of butter, for greasing
1 pinch of salt
Meatballs
400 grams of pork mince
4 slices of white bread, broken up
1 egg
1 tablespoons of chopped parsley
1/2 teaspoons of garlic, chopped
1 tablespoons of barbecue sauce
1 pinch of salt
1 pinch of pepper
Pasta
250 grams of penne pasta
1 pinch of salt
Related: The 50 Most Delish Healthy Pastas
Preparation steps
Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately
Course: Main Dish
Difficulty: Easy
http://www.msn.com/en-us/foodanddrink/recipes/meatball-pasta-bake/ar-AAe8mSr
Sauce
1 400 grams tin of chopped tomato
1 tablespoons of red pesto
1 teaspoons of oregano, chopped
250 grams of broccoli, chopped into even florets
80 grams of cheddar, grated
20 grams of Parmesan, grated
1 onion, chopped
2 garlic cloves, chopped
4 tablespoons of olive oil
1 teaspoons of butter, for greasing
1 pinch of salt
Meatballs
400 grams of pork mince
4 slices of white bread, broken up
1 egg
1 tablespoons of chopped parsley
1/2 teaspoons of garlic, chopped
1 tablespoons of barbecue sauce
1 pinch of salt
1 pinch of pepper
Pasta
250 grams of penne pasta
1 pinch of salt
Related: The 50 Most Delish Healthy Pastas
Preparation steps
Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately
Course: Main Dish
Difficulty: Easy
http://www.msn.com/en-us/foodanddrink/recipes/meatball-pasta-bake/ar-AAe8mSr
Wild Mushroom and Gruyère Pasta Bake
Ingredients
3 tbsp butter
3 shallots, finely chopped
3 garlic cloves, finely chopped
4 1/2oz (125g) mixed wild mushrooms, sliced
4 1/2oz (125g) button mushrooms, sliced
salt and freshly ground black pepper
2 tbsp white bread crumbs
small bunch of chives, snipped
1oz (30g) Parmesan cheese, grated
3 1/2 cups milk
1 slice of onion
6 black peppercorns
1 bay leaf
2 tbsp all-purpose flour
pinch of grated nutmeg
8oz (225g) Gruyère cheese, grated
13oz (375g) penne
Related: 12 Classic Pasta Recipes to Master in 2016
Preparation steps
Preheat the oven to 350°F (180°C) and butter the baking dish. Melt 1 tbsp butter in a pan over a low heat, add the shallots, and cook for about 1 minute until soft. Add the garlic, mushrooms, and seasoning. Cook, stirring, for 3–5 minutes, until the liquid has evaporated. For the topping, combine the bread crumbs in a bowl with a quarter of the chives and the Parmesan cheese. Set aside.
Scald the milk in a pan with the onion, peppercorns, and bay leaf. Remove from the heat. Melt the remaining butter in another pan and whisk in the flour. Remove from the heat and strain in two-thirds of the milk. Return to the heat and whisk until it boils. Add the nutmeg and seasoning and simmer for 2 minutes. Remove from the heat, add the Gruyère, and whisk in the remaining milk.
Cook the pasta in a pan of boiling water for about 12 minutes, or until it is tender but still firm to the bite. Drain and mix with the mushrooms, sauce, and remaining chives. Spoon into the dish and sprinkle on the topping. Bake for 25–30 minutes, or until golden.
Course: Main Dish
Involves: Bake
http://www.msn.com/en-us/foodanddrink/recipes/wild-mushroom-and-gruy%C3%A8re-pasta-bake/ar-BBkbek1
3 tbsp butter
3 shallots, finely chopped
3 garlic cloves, finely chopped
4 1/2oz (125g) mixed wild mushrooms, sliced
4 1/2oz (125g) button mushrooms, sliced
salt and freshly ground black pepper
2 tbsp white bread crumbs
small bunch of chives, snipped
1oz (30g) Parmesan cheese, grated
3 1/2 cups milk
1 slice of onion
6 black peppercorns
1 bay leaf
2 tbsp all-purpose flour
pinch of grated nutmeg
8oz (225g) Gruyère cheese, grated
13oz (375g) penne
Related: 12 Classic Pasta Recipes to Master in 2016
Preparation steps
Preheat the oven to 350°F (180°C) and butter the baking dish. Melt 1 tbsp butter in a pan over a low heat, add the shallots, and cook for about 1 minute until soft. Add the garlic, mushrooms, and seasoning. Cook, stirring, for 3–5 minutes, until the liquid has evaporated. For the topping, combine the bread crumbs in a bowl with a quarter of the chives and the Parmesan cheese. Set aside.
Scald the milk in a pan with the onion, peppercorns, and bay leaf. Remove from the heat. Melt the remaining butter in another pan and whisk in the flour. Remove from the heat and strain in two-thirds of the milk. Return to the heat and whisk until it boils. Add the nutmeg and seasoning and simmer for 2 minutes. Remove from the heat, add the Gruyère, and whisk in the remaining milk.
Cook the pasta in a pan of boiling water for about 12 minutes, or until it is tender but still firm to the bite. Drain and mix with the mushrooms, sauce, and remaining chives. Spoon into the dish and sprinkle on the topping. Bake for 25–30 minutes, or until golden.
Course: Main Dish
Involves: Bake
http://www.msn.com/en-us/foodanddrink/recipes/wild-mushroom-and-gruy%C3%A8re-pasta-bake/ar-BBkbek1
Rachel Allen's homemade pasta with butter grilled asparagus recipe
Ingredients
500 grams 00 flour or strong white bread flour (plus extra for dusting)
1 tea spoons salt
4 items eggs
20 items spears of asparagus
75 grams butter
3 items tbsp crème fraîche
8 items large slices of Parma or Serrano ham, roughly cut into strips?
1 pinches sea salt and freshly ground black pepper
1 cups parmesan shavings, grated lemon zest and basil leaves, to garnish
Related: 19 of the World's tastiest restaurants in 2016
Preparation steps
Add the flour and salt to a large bowl. In another bowl, whisk together 4 eggs, then add about two thirds of the egg into the flour and bring together to form a dough — you’ll really have to knead it to come together, adding more egg if necessary.
The dough should be pliable but not wet and sticky. Next, knead the pasta dough for about 5 minutes until it becomes smooth on the surface, then rest for 10 minutes.
Next roll it out. If you’re using a pasta machine you’ll need to roll it out first on the thickest setting, then through the machine again one setting thinner. Keep going until the pasta is about 1mm thick — you should be able to read a newspaper headline through it when it’s rolled!
Alternatively you can use a good old rolling pin, and simply use a little flour to roll out the dough to the same 1mm thickness.
You now have pasta sheets, which you can cut in to strips about 1cm wide. Dust with a little flour to stop the ribbons sticking. Set aside.
Next prepare the asparagus, snap off the tough woody part at the bottom of each asparagus spear and discard.
Place a cast iron griddle pan on a high heat or alternatively light a barbecue and allow to get quite hot.
Spread half of the butter over the asparagus spears, season with salt and pepper, then place on the barbecue or griddle pan. Cook, turning once for about 3-4 minutes on each side, until tender and lightly scorched.
Remove from the barbecue or grill, then cut each spear at an angle in to about 3 – 4 pieces. Toss in a bowl with the remaining butter.
To cook the pasta, place a large saucepan of salted water on a high heat and bring to the boil. Add the pasta ribbons and cook for about 2-4 minutes until just al dente. Drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan, off the heat.
Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper.
Serve in warmed bowls with a few shavings of Parmesan, grated lemon zest and a few basil leaves on top of each portion.
http://www.msn.com/en-us/foodanddrink/recipes/rachel-allens-homemade-pasta-with-butter-grilled-asparagus-recipe/ar-AAe6tJU
500 grams 00 flour or strong white bread flour (plus extra for dusting)
1 tea spoons salt
4 items eggs
20 items spears of asparagus
75 grams butter
3 items tbsp crème fraîche
8 items large slices of Parma or Serrano ham, roughly cut into strips?
1 pinches sea salt and freshly ground black pepper
1 cups parmesan shavings, grated lemon zest and basil leaves, to garnish
Related: 19 of the World's tastiest restaurants in 2016
Preparation steps
Add the flour and salt to a large bowl. In another bowl, whisk together 4 eggs, then add about two thirds of the egg into the flour and bring together to form a dough — you’ll really have to knead it to come together, adding more egg if necessary.
The dough should be pliable but not wet and sticky. Next, knead the pasta dough for about 5 minutes until it becomes smooth on the surface, then rest for 10 minutes.
Next roll it out. If you’re using a pasta machine you’ll need to roll it out first on the thickest setting, then through the machine again one setting thinner. Keep going until the pasta is about 1mm thick — you should be able to read a newspaper headline through it when it’s rolled!
Alternatively you can use a good old rolling pin, and simply use a little flour to roll out the dough to the same 1mm thickness.
You now have pasta sheets, which you can cut in to strips about 1cm wide. Dust with a little flour to stop the ribbons sticking. Set aside.
Next prepare the asparagus, snap off the tough woody part at the bottom of each asparagus spear and discard.
Place a cast iron griddle pan on a high heat or alternatively light a barbecue and allow to get quite hot.
Spread half of the butter over the asparagus spears, season with salt and pepper, then place on the barbecue or griddle pan. Cook, turning once for about 3-4 minutes on each side, until tender and lightly scorched.
Remove from the barbecue or grill, then cut each spear at an angle in to about 3 – 4 pieces. Toss in a bowl with the remaining butter.
To cook the pasta, place a large saucepan of salted water on a high heat and bring to the boil. Add the pasta ribbons and cook for about 2-4 minutes until just al dente. Drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan, off the heat.
Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper.
Serve in warmed bowls with a few shavings of Parmesan, grated lemon zest and a few basil leaves on top of each portion.
http://www.msn.com/en-us/foodanddrink/recipes/rachel-allens-homemade-pasta-with-butter-grilled-asparagus-recipe/ar-AAe6tJU
Sausage and Mushroom Penne Gratin
Ingredients
1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided
Related: 38 Ways to Be a Better Cook in 2016
Preparation steps
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/sausage-and-mushroom-penne-gratin/ar-AAezgMs
1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided
Related: 38 Ways to Be a Better Cook in 2016
Preparation steps
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/sausage-and-mushroom-penne-gratin/ar-AAezgMs
Pastitsio
Ingredients
1 pound dried penne or ziti pasta
1 tablespoon butter
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 6 ounce can tomato paste
1 teaspoon ground cinnamon
1 tablespoon dried oregano
1/2 teaspoon ground sumac (optional)
1 teaspoon dried mint (optional)
2 cups water
6 ounces crumbled feta
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese
Related: The 25 Best Casserole Tips Everyone Should Know
Preparation steps
Cook the pasta according to package directions, drain and reserve. Stir in the butter to prevent sticking.
In a large saucepan over medium heat, cook the lamb until no longer pink, breaking it into pieces, about 8 minutes. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Transfer to a colander and shake well to drain the fat. Return the lamb to the pan, add the wine and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, cinnamon, oregano, (sumac and mint if using) and 2 cups of water. Simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Season to taste with salt and pepper. Set aside to cool.
For the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. In a slow steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, about 5 - 7 minutes. Stir in the cayenne and the Parmesan.
When ready to cook, preheat the oven to 350 degrees.
Add the pasta to the lamb mixture and stir to combine. Toss in the feta and combine. Spoon the mixture into a greased 9 x13 inch baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with a spoon. Bake until browned in spots, 35 to 40 minutes. Remove from the oven then allow to cool for about 15 minutes before serving.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/pastitsio/ar-AAeACs7
1 pound dried penne or ziti pasta
1 tablespoon butter
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 6 ounce can tomato paste
1 teaspoon ground cinnamon
1 tablespoon dried oregano
1/2 teaspoon ground sumac (optional)
1 teaspoon dried mint (optional)
2 cups water
6 ounces crumbled feta
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese
Related: The 25 Best Casserole Tips Everyone Should Know
Preparation steps
Cook the pasta according to package directions, drain and reserve. Stir in the butter to prevent sticking.
In a large saucepan over medium heat, cook the lamb until no longer pink, breaking it into pieces, about 8 minutes. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Transfer to a colander and shake well to drain the fat. Return the lamb to the pan, add the wine and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, cinnamon, oregano, (sumac and mint if using) and 2 cups of water. Simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Season to taste with salt and pepper. Set aside to cool.
For the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. In a slow steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, about 5 - 7 minutes. Stir in the cayenne and the Parmesan.
When ready to cook, preheat the oven to 350 degrees.
Add the pasta to the lamb mixture and stir to combine. Toss in the feta and combine. Spoon the mixture into a greased 9 x13 inch baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with a spoon. Bake until browned in spots, 35 to 40 minutes. Remove from the oven then allow to cool for about 15 minutes before serving.
Course: Main Dish
http://www.msn.com/en-us/foodanddrink/recipes/pastitsio/ar-AAeACs7
Classic Ragu Bolognese
Ingredients
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)
Related: The 50 Most Delish Healthy Soups
Preparation steps
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
http://www.msn.com/en-us/foodanddrink/recipes/classic-ragu-bolognese/ar-AAeAS4X
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)
Related: The 50 Most Delish Healthy Soups
Preparation steps
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
http://www.msn.com/en-us/foodanddrink/recipes/classic-ragu-bolognese/ar-AAeAS4X
Butternut Squash Penne
Ingredients
1 butternut squash, about 2lb (900g), peeled and seeded
1 red onion, cut into eighths
3 tbsp olive oil, plus more for serving
2 tbsp balsamic vinegar
salt and freshly ground black pepper
2 garlic cloves, minced
1lb (450g) dried penne
1 cup shredded Gruyère
1/3 cup crème fraîche
1 tbsp chopped sage
freshly grated Parmesan, to serve
Related: 16 Italian Soup Recipes to Get You Through the Chilly Winter Months
Preparation steps
Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.
Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyère, crème fraîche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.
Course: Main Dish
Involves: Roast
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/butternut-squash-penne/ar-AAeAjPi
1 butternut squash, about 2lb (900g), peeled and seeded
1 red onion, cut into eighths
3 tbsp olive oil, plus more for serving
2 tbsp balsamic vinegar
salt and freshly ground black pepper
2 garlic cloves, minced
1lb (450g) dried penne
1 cup shredded Gruyère
1/3 cup crème fraîche
1 tbsp chopped sage
freshly grated Parmesan, to serve
Related: 16 Italian Soup Recipes to Get You Through the Chilly Winter Months
Preparation steps
Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.
Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.
Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyère, crème fraîche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.
Course: Main Dish
Involves: Roast
Difficulty: Moderate
http://www.msn.com/en-us/foodanddrink/recipes/butternut-squash-penne/ar-AAeAjPi
Pasta with leeks, chilli and prawns recipe
Ingredients
300 grams spaghetti or linguine
3 table spoons olive oil
2 items medium leeks, trimmed and sliced
200 grams large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
175 grams cherry tomatoes, halved
1 tea spoons dried chilli flakes
2 items garlic cloves, thinly sliced
1 items lemon, zested
1 items handful fresh flat-leaf parsley
Related: Yes, You Can Create Homemade Chicken Noodle Soup in a Matter of Minutes
Preparation steps
Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn't be dry - add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-leeks-chilli-and-prawns-recipe/ar-AAe6eiz
300 grams spaghetti or linguine
3 table spoons olive oil
2 items medium leeks, trimmed and sliced
200 grams large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
175 grams cherry tomatoes, halved
1 tea spoons dried chilli flakes
2 items garlic cloves, thinly sliced
1 items lemon, zested
1 items handful fresh flat-leaf parsley
Related: Yes, You Can Create Homemade Chicken Noodle Soup in a Matter of Minutes
Preparation steps
Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn't be dry - add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-leeks-chilli-and-prawns-recipe/ar-AAe6eiz
Seafood pasta recipe
Ingredients
500 grams live mussels
2 items shallots, finely chopped
200 millilitres white wine
500 grams linguine
1 table spoons olive oil
1 items knob of butter
3 items garlic cloves, crushed
6 items spring onions, finely sliced
100 grams monkfish tail, cut into 2cm chunks
150 grams raw prawns
2 table spoons double cream
1 items red chilli, chopped (optional)
0.5 items lemon, zest and juice
3 table spoons finely chopped flat-leaf parsley
2 table spoons extra virgin olive oil, for serving
1 pinches sea salt
1 pinches freshly ground black peppe
Related: 12 Classic Pasta Recipes to Master in 2016
Preparation steps
Make sure the mussels are all well scrubbed and de-bearded. Discard any that are open and do not close when tapped.
Place the shallots and wine in a large saucepan over a medium heat. At the same time, bring a large saucepan of salted water to the boil for the pasta. Add the linguine and cook according to the packet instructions.
Once the wine is simmering, add the mussels in their shells. Cover the pan and cook the mussels for 4 minutes. Remove the mussels from the pan and pour the cooking juices into a bowl. Discard any mussels that haven't opened.
Return the pan to the heat and add the olive oil and butter. Add the garlic and cook over a low heat for 30 seconds, stirring constantly, as you don't want it to burn. Add the spring onions, monkfish and prawns and cook for 1 minute.
Add the cream, chilli, if using, lemon zest and juice, parsley and mussel liquor. Stir to combine and bring to a simmer. Tip the mussels back into the pan and stir to coat them in all the juices, then remove from the heat.
By this time the linguine should be ready, so drain it and combine everything in a large serving dish. Season with plenty of black pepper, a little salt and the extra virgin olive oil.
http://www.msn.com/en-us/foodanddrink/recipes/seafood-pasta-recipe/ar-AAdWbkM
500 grams live mussels
2 items shallots, finely chopped
200 millilitres white wine
500 grams linguine
1 table spoons olive oil
1 items knob of butter
3 items garlic cloves, crushed
6 items spring onions, finely sliced
100 grams monkfish tail, cut into 2cm chunks
150 grams raw prawns
2 table spoons double cream
1 items red chilli, chopped (optional)
0.5 items lemon, zest and juice
3 table spoons finely chopped flat-leaf parsley
2 table spoons extra virgin olive oil, for serving
1 pinches sea salt
1 pinches freshly ground black peppe
Related: 12 Classic Pasta Recipes to Master in 2016
Preparation steps
Make sure the mussels are all well scrubbed and de-bearded. Discard any that are open and do not close when tapped.
Place the shallots and wine in a large saucepan over a medium heat. At the same time, bring a large saucepan of salted water to the boil for the pasta. Add the linguine and cook according to the packet instructions.
Once the wine is simmering, add the mussels in their shells. Cover the pan and cook the mussels for 4 minutes. Remove the mussels from the pan and pour the cooking juices into a bowl. Discard any mussels that haven't opened.
Return the pan to the heat and add the olive oil and butter. Add the garlic and cook over a low heat for 30 seconds, stirring constantly, as you don't want it to burn. Add the spring onions, monkfish and prawns and cook for 1 minute.
Add the cream, chilli, if using, lemon zest and juice, parsley and mussel liquor. Stir to combine and bring to a simmer. Tip the mussels back into the pan and stir to coat them in all the juices, then remove from the heat.
By this time the linguine should be ready, so drain it and combine everything in a large serving dish. Season with plenty of black pepper, a little salt and the extra virgin olive oil.
http://www.msn.com/en-us/foodanddrink/recipes/seafood-pasta-recipe/ar-AAdWbkM
Kamis, 07 Januari 2016
Baked Scotch Eggs
BAHAN
Porsi 4 UNIT IS
1 £ tanah daging babi atau £ 1 kalkun
Garam 1/2 sdt
1 sendok teh mengusap bijak
1/2 sendok teh lada
1/2 sendok teh thyme
1/8 sendok teh cengkeh
4 telur besar, rebus (tidak terlalu besar)
tepung
1 telur besar
2 cangkir remah roti kering halus
ARAH
Campur daging secara menyeluruh dengan bumbu dan membagi menjadi empat bagian yang sama.
Telah empat telur rebus, selama sekitar 12 menit.
Kupas, celupkan ke dalam air dan mantel mereka dalam tepung.
Bungkus setiap telur secara merata di bagian daging, pastikan mereka tertutup sepenuhnya.
Kocok telur yang tersisa.
Celupkan telur dalam telur kocok lalu lumuri secara menyeluruh di remah roti.
Dinginkan selama satu jam.
Panggang sampai berwarna cokelat keemasan di cookie sheet di 400 ° F; sekitar 30 menit.
Porsi 4 UNIT IS
1 £ tanah daging babi atau £ 1 kalkun
Garam 1/2 sdt
1 sendok teh mengusap bijak
1/2 sendok teh lada
1/2 sendok teh thyme
1/8 sendok teh cengkeh
4 telur besar, rebus (tidak terlalu besar)
tepung
1 telur besar
2 cangkir remah roti kering halus
ARAH
Campur daging secara menyeluruh dengan bumbu dan membagi menjadi empat bagian yang sama.
Telah empat telur rebus, selama sekitar 12 menit.
Kupas, celupkan ke dalam air dan mantel mereka dalam tepung.
Bungkus setiap telur secara merata di bagian daging, pastikan mereka tertutup sepenuhnya.
Kocok telur yang tersisa.
Celupkan telur dalam telur kocok lalu lumuri secara menyeluruh di remah roti.
Dinginkan selama satu jam.
Panggang sampai berwarna cokelat keemasan di cookie sheet di 400 ° F; sekitar 30 menit.
Resep Arepa , Kolombia
BAHAN
porsi
3-4
10-12 arepas (kue tepung jagung)
Tepung arepa 1 cangkir (dimasak tepung jagung)
1 cangkir hancur ricotta uso (1/4 pon) atau 1 cangkir parutan keju mozzarella (1/4 pon)
1 cangkir air
2 sendok makan air
Garam 1/8 sendok teh
Minyak sayur 1/4 cangkir
ARAH
Aduk Arepa tepung, keju, dan garam 1/8 sendok teh dalam mangkuk, kemudian aduk dalam air sampai dimasukkan.
Diamkan sampai cukup air diserap untuk adonan lembut untuk membentuk, 1 sampai 2 menit (adonan akan terus kaku).
Sendok makan bentuk 3 tingkat adonan ke dalam 1 bola dan meratakan antara telapak tangan Anda, dengan lembut menekan untuk membentuk patty 1/4-inci tebal (2 1/2 sampai 2 3/4 inci), kemudian dengan lembut tekan sekitar sisi untuk menghilangkan retak. Transfer ke permukaan lilin-kertas bergaris.
Bentuk lebih disk dengan adonan yang tersisa dengan cara yang sama, mentransfer ke permukaan lilin-kertas bergaris.
Panaskan minyak dalam antilengket besar atau besi cor wajan di atas api sedang sampai berkilau, kemudian goreng arepas di 2 batch, membalik sekali, sampai emas jauh di patch, 8 sampai 10 menit total per batch.
Tiriskan di atas kertas handuk.
porsi
3-4
10-12 arepas (kue tepung jagung)
Tepung arepa 1 cangkir (dimasak tepung jagung)
1 cangkir hancur ricotta uso (1/4 pon) atau 1 cangkir parutan keju mozzarella (1/4 pon)
1 cangkir air
2 sendok makan air
Garam 1/8 sendok teh
Minyak sayur 1/4 cangkir
ARAH
Aduk Arepa tepung, keju, dan garam 1/8 sendok teh dalam mangkuk, kemudian aduk dalam air sampai dimasukkan.
Diamkan sampai cukup air diserap untuk adonan lembut untuk membentuk, 1 sampai 2 menit (adonan akan terus kaku).
Sendok makan bentuk 3 tingkat adonan ke dalam 1 bola dan meratakan antara telapak tangan Anda, dengan lembut menekan untuk membentuk patty 1/4-inci tebal (2 1/2 sampai 2 3/4 inci), kemudian dengan lembut tekan sekitar sisi untuk menghilangkan retak. Transfer ke permukaan lilin-kertas bergaris.
Bentuk lebih disk dengan adonan yang tersisa dengan cara yang sama, mentransfer ke permukaan lilin-kertas bergaris.
Panaskan minyak dalam antilengket besar atau besi cor wajan di atas api sedang sampai berkilau, kemudian goreng arepas di 2 batch, membalik sekali, sampai emas jauh di patch, 8 sampai 10 menit total per batch.
Tiriskan di atas kertas handuk.
Resep Kuku, Iran
BAHAN
Porsi 6-8 UNIT US
2 sendok teh minyak wijen
1 sendok makan dingin ditekan minyak zaitun extra virgin
1 kecil merah cabai panas, cincang halus (biji dan kulit plasenta dihapus)
1 sendok teh jahe parut
2 siung bawang putih segar, cincang halus
2 cangkir cincang jamur shiitake
4 daun bawang atau bawang 4 hijau, iris
8 organik free range telur
1 ikat daun ketumbar atau 1 ikat ketumbar, cincang halus
ARAH
Hanya panaskan oven 160 C / 325 ° F.
Menempatkan minyak dalam wajan, dan dengan lembut tumis cabai, jahe, bawang, dan jamur selama sekitar 5 menit, sampai lembut dan dikombinasikan dengan baik.
Kocok telur dengan blender tangan, dan tuangkan campuran di atas sayuran.
Top dengan bumbu, dan menempatkan panci dalam oven. Atau mentransfer campuran untuk hidangan kue dan masak selama sekitar 20 menit sampai set. YUM! YUM! YUM!
2. Resep Kuku 2
1/2 cangkir ghee, meleleh
6 telur
1 sendok teh baking powder
1 sendok teh garam
1 sendok teh lada hitam segar
2 siung bawang putih, kupas dan hancur
1 cangkir daun bawang segar atau 1 cangkir daun bawang, cincang
1 cangkir peterseli segar, cincang
1 cangkir ketumbar segar, cincang
1 cangkir dill segar, cincang
1 sendok makan semua tujuan-tepung
1 sendok makan daun kering fenugreek (atau 2 sendok makan kering barberries, cleanened) (opsional)
ARAH
Advieh (Persia Spice Mix).
Benar-benar mencampur bumbu halus dan kelopak mawar. Jumlah yang lebih besar juga dapat dicampur dan disimpan dalam wadah kedap udara.
Panaskan oven sampai 350 ° F Tuangkan minyak / ghee menjadi loyang 8-inch dilapisi dengan kertas roti.
Memecah telur ke dalam mangkuk besar. Tambahkan baking powder, advieh, garam, dan merica. Ringan mengalahkan di bawang putih, cincang bumbu, tepung, dan fenugreek. Sesuaikan bumbu secukupnya.
Tuangkan campuran telur ke dalam piring dan panggang ditutup selama 45 sampai 50 menit, sampai tepi berwarna cokelat keemasan.
Untuk melayani unmold dengan melonggarkan tepi dengan pisau dan pembalik piring ke piring saji. Lepaskan kertas perkamen.
Porsi 6-8 UNIT US
2 sendok teh minyak wijen
1 sendok makan dingin ditekan minyak zaitun extra virgin
1 kecil merah cabai panas, cincang halus (biji dan kulit plasenta dihapus)
1 sendok teh jahe parut
2 siung bawang putih segar, cincang halus
2 cangkir cincang jamur shiitake
4 daun bawang atau bawang 4 hijau, iris
8 organik free range telur
1 ikat daun ketumbar atau 1 ikat ketumbar, cincang halus
ARAH
Hanya panaskan oven 160 C / 325 ° F.
Menempatkan minyak dalam wajan, dan dengan lembut tumis cabai, jahe, bawang, dan jamur selama sekitar 5 menit, sampai lembut dan dikombinasikan dengan baik.
Kocok telur dengan blender tangan, dan tuangkan campuran di atas sayuran.
Top dengan bumbu, dan menempatkan panci dalam oven. Atau mentransfer campuran untuk hidangan kue dan masak selama sekitar 20 menit sampai set. YUM! YUM! YUM!
2. Resep Kuku 2
1/2 cangkir ghee, meleleh
6 telur
1 sendok teh baking powder
1 sendok teh garam
1 sendok teh lada hitam segar
2 siung bawang putih, kupas dan hancur
1 cangkir daun bawang segar atau 1 cangkir daun bawang, cincang
1 cangkir peterseli segar, cincang
1 cangkir ketumbar segar, cincang
1 cangkir dill segar, cincang
1 sendok makan semua tujuan-tepung
1 sendok makan daun kering fenugreek (atau 2 sendok makan kering barberries, cleanened) (opsional)
ARAH
Advieh (Persia Spice Mix).
Benar-benar mencampur bumbu halus dan kelopak mawar. Jumlah yang lebih besar juga dapat dicampur dan disimpan dalam wadah kedap udara.
Panaskan oven sampai 350 ° F Tuangkan minyak / ghee menjadi loyang 8-inch dilapisi dengan kertas roti.
Memecah telur ke dalam mangkuk besar. Tambahkan baking powder, advieh, garam, dan merica. Ringan mengalahkan di bawang putih, cincang bumbu, tepung, dan fenugreek. Sesuaikan bumbu secukupnya.
Tuangkan campuran telur ke dalam piring dan panggang ditutup selama 45 sampai 50 menit, sampai tepi berwarna cokelat keemasan.
Untuk melayani unmold dengan melonggarkan tepi dengan pisau dan pembalik piring ke piring saji. Lepaskan kertas perkamen.
Resep Kai Yat Sai Talay
BAHAN
Porsi 4 UNITS
3 butir telur
200 g udang
150 g cumi-cumi
50 g kacang hijau, beku
100 g kacang polong salju, iris
100 g wortel, potong dadu
Bawang 100g, cincang
30 ml saus tomat
1 sendok teh kecap ikan
10 ml kecap
1 sendok teh bawang putih, cincang
1 sendok teh gula
2 sendok makan minyak jagung
garam secukupnya
ARAH
Bawang putih goreng dan bawang sampai tembus.
Tambahkan udang dan cumi-cumi dan tumis sampai matang.
Tambahkan semua sayuran dan saus dan tumis selama 5 menit.
Dalam sebuah mangkuk sedang, kocok telur dan sedikit garam dan merica.
Panaskan minyak jagung dalam panci panas dan tuangkan dalam campuran telur untuk membuat tipis, omelet datar.
Tempatkan omelet di atas piring dan menyebarkan bahan-bahan yang dimasak di salah satu setengah dari permukaan.
Lipat setengah lainnya atas dan hiasi dengan daun ketumbar cincang segar.
Sajikan panas.
Porsi 4 UNITS
3 butir telur
200 g udang
150 g cumi-cumi
50 g kacang hijau, beku
100 g kacang polong salju, iris
100 g wortel, potong dadu
Bawang 100g, cincang
30 ml saus tomat
1 sendok teh kecap ikan
10 ml kecap
1 sendok teh bawang putih, cincang
1 sendok teh gula
2 sendok makan minyak jagung
garam secukupnya
ARAH
Bawang putih goreng dan bawang sampai tembus.
Tambahkan udang dan cumi-cumi dan tumis sampai matang.
Tambahkan semua sayuran dan saus dan tumis selama 5 menit.
Dalam sebuah mangkuk sedang, kocok telur dan sedikit garam dan merica.
Panaskan minyak jagung dalam panci panas dan tuangkan dalam campuran telur untuk membuat tipis, omelet datar.
Tempatkan omelet di atas piring dan menyebarkan bahan-bahan yang dimasak di salah satu setengah dari permukaan.
Lipat setengah lainnya atas dan hiasi dengan daun ketumbar cincang segar.
Sajikan panas.
Menu Brunch Terbaik dari Seluruh Dunia
UDANG DAN BUBUR JAGUNG, AMERIKA SELATAN
Makanan tradisional pesisir selatan Amerika ini terdiri dari bubur kental ditambahkan udang yang direbus bersama daging atau ham dan beberapa jenis sayuran.
1. Bahan Bubur Jagung :
500 gr butiran jagung muda,
1/2 liter santan
4 cm kayu manis
Gula pasir secukupnya
3 lembar daun pandan
Garam secukupnya saja
2 sendok makan tepung maizena, larutkan dengan sedikit air
Cara membua Bubur Jagung Manis:
Blender butiran jagung bersama dengan tambahan sedikit santan (jangan terlalu halus).
Kemudian masukkan sisa santan dan jagung hasil blenderan tadi dalam wajan, tambahkan juga daun pandan , garam dan kayu manis.
Rebus adonan sampai mendidih sambil diaduk - aduk, terakhir kentalkan bubur jagung dengan tambahan larutan maizena . Jika sudah kelihatan matang , angkat.
Selesai.
SPICY OMLETTE, INDIA
Omelete lebar ini terbuat dari bawang cincang, lada, dan tomat. Daun koriander yang banyak, cabai, kunyit dan bumbu ditambahkan untuk rasa yang lebih kuat. Makanan ini disajikan dengan roti dan secangkir teh panas.
SHAKSHOUKA, ISRAEL DAN AFRIKA UTARA
Dipercaya berasal dari Tunisia, Shakshouka adalah telur yang dimasak dengan saus tomat dan lada yang kental. Di Israel makanan ini disajikan dalam panci tempat memasaknya, bersama roti, salad dan mentega bawang putih atau pesto.
ROTI BAKAR ALPUKAT, AUSTRALIA
Koki-koki Australia yang bertanggung jawab atas menu Brunch sehat ini. Dikombinasikan dengan bahan-bahan sederhana dan rasa segar, roti panggang alpukat dengan sedikit taburan jus lemon adalah favorit menu ini.
ROTI KAYA, SINGAPORE DAN MALAYSIA
Makanan ini adalah kombinasi tepat antara kerenyahan dan rasa manis. Roti Kaya terbuat dari selai kelapa (Kaya), santan, telur dan mentega.
YOUTIAO, CINA
Garing di luar, youtiao adalah makanan yang digoreng dan berasa sedikit asin. Makanan ini cocok dinikmati dengan bubur nasi atau kopi panas.
Makanan tradisional pesisir selatan Amerika ini terdiri dari bubur kental ditambahkan udang yang direbus bersama daging atau ham dan beberapa jenis sayuran.
1. Bahan Bubur Jagung :
500 gr butiran jagung muda,
1/2 liter santan
4 cm kayu manis
Gula pasir secukupnya
3 lembar daun pandan
Garam secukupnya saja
2 sendok makan tepung maizena, larutkan dengan sedikit air
Cara membua Bubur Jagung Manis:
Blender butiran jagung bersama dengan tambahan sedikit santan (jangan terlalu halus).
Kemudian masukkan sisa santan dan jagung hasil blenderan tadi dalam wajan, tambahkan juga daun pandan , garam dan kayu manis.
Rebus adonan sampai mendidih sambil diaduk - aduk, terakhir kentalkan bubur jagung dengan tambahan larutan maizena . Jika sudah kelihatan matang , angkat.
Selesai.
SPICY OMLETTE, INDIA
Omelete lebar ini terbuat dari bawang cincang, lada, dan tomat. Daun koriander yang banyak, cabai, kunyit dan bumbu ditambahkan untuk rasa yang lebih kuat. Makanan ini disajikan dengan roti dan secangkir teh panas.
SHAKSHOUKA, ISRAEL DAN AFRIKA UTARA
Dipercaya berasal dari Tunisia, Shakshouka adalah telur yang dimasak dengan saus tomat dan lada yang kental. Di Israel makanan ini disajikan dalam panci tempat memasaknya, bersama roti, salad dan mentega bawang putih atau pesto.
ROTI BAKAR ALPUKAT, AUSTRALIA
Koki-koki Australia yang bertanggung jawab atas menu Brunch sehat ini. Dikombinasikan dengan bahan-bahan sederhana dan rasa segar, roti panggang alpukat dengan sedikit taburan jus lemon adalah favorit menu ini.
ROTI KAYA, SINGAPORE DAN MALAYSIA
Makanan ini adalah kombinasi tepat antara kerenyahan dan rasa manis. Roti Kaya terbuat dari selai kelapa (Kaya), santan, telur dan mentega.
YOUTIAO, CINA
Garing di luar, youtiao adalah makanan yang digoreng dan berasa sedikit asin. Makanan ini cocok dinikmati dengan bubur nasi atau kopi panas.
5 Trik Mudah untuk Mendapatkan Flawless Makeup!
1. Membubuhkan pelembap
Setelah membersihkan wajah, moisturizer penting untuk digunakan. Usapkan ke arah atas secara lembut agar melawan gravitasi dari kerutan. Setelah itu, tunggu sampai benar-benar meresap sebelum memulai aplikasi makeup.
2. Mengenakan primer
Jangan lupa untuk memakai primer wajah terutama di bagian yang berpori-pori lebih besar seperti daerah “T”.
3. Memakai foundation dan highlighter cair
Ratakan alas bedak yang bertekstur cair ke seluruh wajah dengan menggunakan kuas kabuki berujung datar ataupun spons basah. Tip Cosmo, campur foundation bersamaan dengan highlighter bertekstur cair dengan perbandingan 2:1 agar menciptakan efek glowing.
4. Menggunakan bedak tabur
Pemakaian loosepowder setelah foundation adalah esensial untuk mempertahankan konsistensinya sekaligus memberikan kesan natural dan flawless!
5. Mengaplikasikan perona pipi
Blusher berfungsi sebagai pemberi aksentuasi agar wajah terlihat berseri. Gunakan perona pipi yang berbasis krim agar mudah membaur dan nampak menyatu dengan kulit.
sumber : http://u.msn.com/id-id/gayahidup/makeup/5-trik-mudah-untuk-mendapatkan-flawless-makeup/ar-BBnS0so?li=AAfu64g&ocid=SK2GDHP
Setelah membersihkan wajah, moisturizer penting untuk digunakan. Usapkan ke arah atas secara lembut agar melawan gravitasi dari kerutan. Setelah itu, tunggu sampai benar-benar meresap sebelum memulai aplikasi makeup.
2. Mengenakan primer
Jangan lupa untuk memakai primer wajah terutama di bagian yang berpori-pori lebih besar seperti daerah “T”.
3. Memakai foundation dan highlighter cair
Ratakan alas bedak yang bertekstur cair ke seluruh wajah dengan menggunakan kuas kabuki berujung datar ataupun spons basah. Tip Cosmo, campur foundation bersamaan dengan highlighter bertekstur cair dengan perbandingan 2:1 agar menciptakan efek glowing.
4. Menggunakan bedak tabur
Pemakaian loosepowder setelah foundation adalah esensial untuk mempertahankan konsistensinya sekaligus memberikan kesan natural dan flawless!
5. Mengaplikasikan perona pipi
Blusher berfungsi sebagai pemberi aksentuasi agar wajah terlihat berseri. Gunakan perona pipi yang berbasis krim agar mudah membaur dan nampak menyatu dengan kulit.
sumber : http://u.msn.com/id-id/gayahidup/makeup/5-trik-mudah-untuk-mendapatkan-flawless-makeup/ar-BBnS0so?li=AAfu64g&ocid=SK2GDHP
Rawat Rambut Sampai Kaki dengan 11 Bahan Alami dari Dapur Anda
1. Untuk Wajah Kemerah-merahan
Cobalah untuk menggunakan yoghurt. Oleskan yoghurt pada wajah Anda untuk mengurangi kemerahan, melonggarkan pori tersumbat dan menghilangkan sel-sel kulit kusam.
2. Untuk Gigi Berwarna Kusam
Cobalah untuk menggunakan kulit jeruk. Dengan lembut, Anda dapat menggosokkannya pada gigi Anda, agar terlihat lebih putih. Asam sitrat yang terdapat pada kulit jeruk dapat membantu menghilangkan plak pada gigi. Bilas dengan air, namun jangan menggosok gigi Anda terlebih dahulu, paling lama sekitar satu jam.
3. Untuk Wajah Berjerawat
Cobalah untuk menggunakan cuka apel. Ini akan membuat wajah Anda berbau seperti salad, namun jika wajah Anda sangat berjerawat, maka Anda harus mencobanya. Oleskan pada wajah Anda dengan menggunakan kapas, biarkan hingga kering. Ini dapat membantu mengencangkan pori-pori pada wajah Anda dan membunuh bakteri.
4. Untuk Kulit Kering
Cobalah untuk menggunakan madu murni. Tambahkan setetes madu murni dalam pelembab malam Anda. Ini akan membantu menarik kelembaban dari dalam sel-sel dan membuat kulit Anda bekerja dengan lebih baik.
5. Untuk Perona Pipi dan Bibir Alami
Cobalah untuk menggunakan buah bit. Anda dapat menggunakan buah bit untuk membuat pipi dan bibir Anda merona sempurna. Oleskan langsung potongan segar buah bit pada bibir atau pipi Anda. Atau Anda juga dapat mengoleskan minyak kelapa terlebih dahulu, sebelum mengoleskan buah bit.
6. Untuk Rambut Kusam
Cobalah untuk menggunakan tepung terigu. Jika rambut Anda terlihat kusam dan produk apapun tidak dapat membantu Anda, maka cobalah untuk menambahkan satu sendok teh pada sampo Anda. Namun, jangan lakukan ini lebih dari sekali dalam seminggu.
7. Untuk Keriput
Cobalah untuk menggunakan sake. Oleskan sake pada titik-titik keriput di wajah Anda. Sake juga dapat digunakan untuk menghilangkan noda hitam bekas jerawat. Ini adalah rahasia Geisha untuk mencegah pembentukkan melanin dan senyawa yang membuat kulit kusam.
8. Untuk Selulit
Cobalah untuk menggunakan kopi berkafein.
Tambahkan bubuk kopi berkafein yang telah didinginkan pada lulur Anda untuk menghilangkan selulit. Gosokkan pada daerah yang terdapat selulit untuk memberikan rangsangan manual.
Jika diminum, kafein bekerja pada pembuluh darah dan meningkatkan sirkulasi pada permukaan kulit Anda. Ini mengapa Anda juga dapat menemukan kandungan kopi berkafein pada produk krim mata.
9. Untuk Kulit Sensitif
Cobalah untuk menggunakan lulur wajah gandum.
Belilah gandum di toko, kemudian blender secara kasar untuk hasil yang lebih baik. Hasilnya campurkan dengan pembersih wajah yang biasa Anda gunakan. Pijat lembut ke seluruh wajah Anda dengan gerakan melingkar, dan hindari daerah mata.
10. Untuk Anti Penuaan
Cobalah untuk menggunakan sampanye.
Ekstrak biji anggur dalam sebotol sampanye dapat menjadi toner anti penuaan yang ideal. Sampanye mengandung antioksidan yang tinggi, karena ekstrak biji anggur mengandung vitamin C dan E. Hal ini dapat membantu melindungi kolagen dalam kulit dan membuat kulit bebas dari radikal bebas dan stres.
11. Untuk Pembersih Wajah
Cobalah untuk menggunakan minyak kelapa
Gunakan minyak kelapa untuk menghapus riasan make up yang membandel pada mata. Minyak kelapa akan dengan lembut mengelupas kotoran dan melembapkan area mata Anda. Gunakan jari tangan Anda untuk memijat area mata, sebelum menggunakan kapas. Anda juga dapat mengoleskan minyak kelapa dan diamkan selama semalam, dan lihatlah apa yang akan terjadi.
Beberapa bahan makanan di atas dapat dengan mudah Anda temukan di rumah Anda. Jika Anda masih harus membelinya, harganya pun jauh lebih terjangkau dibandingkan dengan harga produk-produk kecantikan lainnya. Selamat mencoba!
Cobalah untuk menggunakan yoghurt. Oleskan yoghurt pada wajah Anda untuk mengurangi kemerahan, melonggarkan pori tersumbat dan menghilangkan sel-sel kulit kusam.
2. Untuk Gigi Berwarna Kusam
Cobalah untuk menggunakan kulit jeruk. Dengan lembut, Anda dapat menggosokkannya pada gigi Anda, agar terlihat lebih putih. Asam sitrat yang terdapat pada kulit jeruk dapat membantu menghilangkan plak pada gigi. Bilas dengan air, namun jangan menggosok gigi Anda terlebih dahulu, paling lama sekitar satu jam.
3. Untuk Wajah Berjerawat
Cobalah untuk menggunakan cuka apel. Ini akan membuat wajah Anda berbau seperti salad, namun jika wajah Anda sangat berjerawat, maka Anda harus mencobanya. Oleskan pada wajah Anda dengan menggunakan kapas, biarkan hingga kering. Ini dapat membantu mengencangkan pori-pori pada wajah Anda dan membunuh bakteri.
4. Untuk Kulit Kering
Cobalah untuk menggunakan madu murni. Tambahkan setetes madu murni dalam pelembab malam Anda. Ini akan membantu menarik kelembaban dari dalam sel-sel dan membuat kulit Anda bekerja dengan lebih baik.
5. Untuk Perona Pipi dan Bibir Alami
Cobalah untuk menggunakan buah bit. Anda dapat menggunakan buah bit untuk membuat pipi dan bibir Anda merona sempurna. Oleskan langsung potongan segar buah bit pada bibir atau pipi Anda. Atau Anda juga dapat mengoleskan minyak kelapa terlebih dahulu, sebelum mengoleskan buah bit.
6. Untuk Rambut Kusam
Cobalah untuk menggunakan tepung terigu. Jika rambut Anda terlihat kusam dan produk apapun tidak dapat membantu Anda, maka cobalah untuk menambahkan satu sendok teh pada sampo Anda. Namun, jangan lakukan ini lebih dari sekali dalam seminggu.
7. Untuk Keriput
Cobalah untuk menggunakan sake. Oleskan sake pada titik-titik keriput di wajah Anda. Sake juga dapat digunakan untuk menghilangkan noda hitam bekas jerawat. Ini adalah rahasia Geisha untuk mencegah pembentukkan melanin dan senyawa yang membuat kulit kusam.
8. Untuk Selulit
Cobalah untuk menggunakan kopi berkafein.
Tambahkan bubuk kopi berkafein yang telah didinginkan pada lulur Anda untuk menghilangkan selulit. Gosokkan pada daerah yang terdapat selulit untuk memberikan rangsangan manual.
Jika diminum, kafein bekerja pada pembuluh darah dan meningkatkan sirkulasi pada permukaan kulit Anda. Ini mengapa Anda juga dapat menemukan kandungan kopi berkafein pada produk krim mata.
9. Untuk Kulit Sensitif
Cobalah untuk menggunakan lulur wajah gandum.
Belilah gandum di toko, kemudian blender secara kasar untuk hasil yang lebih baik. Hasilnya campurkan dengan pembersih wajah yang biasa Anda gunakan. Pijat lembut ke seluruh wajah Anda dengan gerakan melingkar, dan hindari daerah mata.
10. Untuk Anti Penuaan
Cobalah untuk menggunakan sampanye.
Ekstrak biji anggur dalam sebotol sampanye dapat menjadi toner anti penuaan yang ideal. Sampanye mengandung antioksidan yang tinggi, karena ekstrak biji anggur mengandung vitamin C dan E. Hal ini dapat membantu melindungi kolagen dalam kulit dan membuat kulit bebas dari radikal bebas dan stres.
11. Untuk Pembersih Wajah
Cobalah untuk menggunakan minyak kelapa
Gunakan minyak kelapa untuk menghapus riasan make up yang membandel pada mata. Minyak kelapa akan dengan lembut mengelupas kotoran dan melembapkan area mata Anda. Gunakan jari tangan Anda untuk memijat area mata, sebelum menggunakan kapas. Anda juga dapat mengoleskan minyak kelapa dan diamkan selama semalam, dan lihatlah apa yang akan terjadi.
Beberapa bahan makanan di atas dapat dengan mudah Anda temukan di rumah Anda. Jika Anda masih harus membelinya, harganya pun jauh lebih terjangkau dibandingkan dengan harga produk-produk kecantikan lainnya. Selamat mencoba!
Dewi Sandra Berbagi Tips Supaya Disayang Mertua
DEWI Sandra bersyukur punya hubungan yang sangat baik dengan ibu dari suaminya. Sejak awal dia sudah tak lagi menggunakan istilah mertua. Orangtua sang suami, sudah dianggapnya seperti orangtua kandung.
"Buat saya mertua itu orangtua sendiri. Bagaimana pun dia sosok ibu. Kan dia yang membesarkan suami kita. Tanpa mertua enggak ada laki-laki yang mendampingi kita," kata Dewi Sandra, saat dijumpai di Jakarta baru-baru ini.
Sejak awal berhubungan dengan Agus Rahman, suaminya, Dewi Sandra mengaku sudah melakukan pendekatan dengan calon ibu mertuanya.
Di situlah terjadi komunikasi dan pembentukan chemistry, hingga akhirnya tidak ada jarak antara mertua dan menantu. Dewi Sandra pun sedikit berbagi tips agar bisa dekat dan disayang mertua.
"Kembali ke niat ya kalau kita mau berusaha. Sama aja sama suami. Dia sukanya apa, cari tau. Misalnya dia suka shopping ya temenin," tutur Dewi Sandra.
sumber : http://u.msn.com/id-id/hiburan/celebrity/dewi-sandra-berbagi-tips-supaya-disayang-mertua/ar-BBnYj70?li=AAfusp1&ocid=SK2GDHP
"Buat saya mertua itu orangtua sendiri. Bagaimana pun dia sosok ibu. Kan dia yang membesarkan suami kita. Tanpa mertua enggak ada laki-laki yang mendampingi kita," kata Dewi Sandra, saat dijumpai di Jakarta baru-baru ini.
Sejak awal berhubungan dengan Agus Rahman, suaminya, Dewi Sandra mengaku sudah melakukan pendekatan dengan calon ibu mertuanya.
Di situlah terjadi komunikasi dan pembentukan chemistry, hingga akhirnya tidak ada jarak antara mertua dan menantu. Dewi Sandra pun sedikit berbagi tips agar bisa dekat dan disayang mertua.
"Kembali ke niat ya kalau kita mau berusaha. Sama aja sama suami. Dia sukanya apa, cari tau. Misalnya dia suka shopping ya temenin," tutur Dewi Sandra.
sumber : http://u.msn.com/id-id/hiburan/celebrity/dewi-sandra-berbagi-tips-supaya-disayang-mertua/ar-BBnYj70?li=AAfusp1&ocid=SK2GDHP
Ini Minuman untuk 'Usir' Bau Mulut Anda
Bahan:
1/2 sendok makan bubuk kayu manis
1/2 sendok makan madu
2 buah lemon
Cara membuat:
Masukkan kayu manis dan madu dalam mangkuk dan tambahkan secangkir air panas. Aduk bahan sampai rata kemudian tambahkan perasan lemon. Aduk lagi hingga tercampur dengan baik. Setelah itu, masukkan cairan dalam botol kaca dan tutup rapat. Simpan minuman ini di dalam kulkas. Gunakan campuran ini untuk berkumur, sebelum menelannya. Anda bisa mengulangi prosedur ini jika diperlukan.
Kayu manis dan lemon akan mendisinfeksi rongga mulut dan menghancurkan bakteri penyebab bau. Sedangkan madu akan memberikan rasa yang lebih baik untuk campuran ini.
Selain menghilangkan bau mulut, campuran ini juga akan membantu Anda melawan virus dan pilek, karena minuman ini mampu memperkuat sistem kekebalan tubuh dan bertindak sebagai antioksidan.
sumber : http://beritauniklucumenggemaskan.blogspot.co.id/2015/12/minuman-pengusir-bau-mulut.html
1/2 sendok makan bubuk kayu manis
1/2 sendok makan madu
2 buah lemon
Cara membuat:
Masukkan kayu manis dan madu dalam mangkuk dan tambahkan secangkir air panas. Aduk bahan sampai rata kemudian tambahkan perasan lemon. Aduk lagi hingga tercampur dengan baik. Setelah itu, masukkan cairan dalam botol kaca dan tutup rapat. Simpan minuman ini di dalam kulkas. Gunakan campuran ini untuk berkumur, sebelum menelannya. Anda bisa mengulangi prosedur ini jika diperlukan.
Kayu manis dan lemon akan mendisinfeksi rongga mulut dan menghancurkan bakteri penyebab bau. Sedangkan madu akan memberikan rasa yang lebih baik untuk campuran ini.
Selain menghilangkan bau mulut, campuran ini juga akan membantu Anda melawan virus dan pilek, karena minuman ini mampu memperkuat sistem kekebalan tubuh dan bertindak sebagai antioksidan.
sumber : http://beritauniklucumenggemaskan.blogspot.co.id/2015/12/minuman-pengusir-bau-mulut.html
3 Alasan Orang Dewasa Perlu Minum Susu Cokelat
1. Pulihkan tubuh usai olahraga
Susu cokelat rendah lemak memiliki rasio 4 gram karbohidrat dan satu gram protein. Kombinasi rasio ini membuat susu cokelat mampu memulihkan otot setelah 45 menit berolahraga sekaligus memberikan energi baru.
2. Isi ulang vitamin yang dibutuhkan tubuh
Rasanya yang lezat membuat minum susu cokelat sering dikonsumsi setiap hari. Sehingga asupuan kalsium dan Vitamin serta 14 nutrisi yang diperlukan tubuh terpenuhi.
3. Penuhi hasrat minuman manis tapi tak lebarkan pinggang
Cokelat susu yang rendah lemak memiliki cita rasa lezat tanpa menambah lingkar pinggang. Selain itu, konsumsi susu cokelat pascaolahraga bisa menahan makan lebih banyak.
sumber : http://u.msn.com/id-id/kuliner/makansehat/3-alasan-orang-dewasa-perlu-minum-susu-cokelat/ar-AAgetMU?li=AAfuCL3&ocid=SK2GDHP
Susu cokelat rendah lemak memiliki rasio 4 gram karbohidrat dan satu gram protein. Kombinasi rasio ini membuat susu cokelat mampu memulihkan otot setelah 45 menit berolahraga sekaligus memberikan energi baru.
2. Isi ulang vitamin yang dibutuhkan tubuh
Rasanya yang lezat membuat minum susu cokelat sering dikonsumsi setiap hari. Sehingga asupuan kalsium dan Vitamin serta 14 nutrisi yang diperlukan tubuh terpenuhi.
3. Penuhi hasrat minuman manis tapi tak lebarkan pinggang
Cokelat susu yang rendah lemak memiliki cita rasa lezat tanpa menambah lingkar pinggang. Selain itu, konsumsi susu cokelat pascaolahraga bisa menahan makan lebih banyak.
sumber : http://u.msn.com/id-id/kuliner/makansehat/3-alasan-orang-dewasa-perlu-minum-susu-cokelat/ar-AAgetMU?li=AAfuCL3&ocid=SK2GDHP
Bahaya Terlalu Sering Menggunakan Flat Shoes
Anggapan tersebut ternyata salah. Flat shoes atau sepatu dengan alas yang tipis juga berdampak buruk bagi tubuh. Dilansir dari laman Genius Beauty, Kamis (10/12) seorang ahli ortopedi (ahli bedah tulang belakang) mengatakan bahwa sering mengatakan alas sepatu yang tipis berbahaya bagi kesehatan.
Pasalnya pada saat menggunakan sepatu flat, otot di kaki, pembuluh darah dan sendi di bagian kaki menanggung beban tiga kali lipat lebih banyak. Ini yang menyebabkan kaki mudah merasa kram, nyeri, sakit punggung hingga linu pada lutut.
Bukan hanya itu saja, flat shoes juga dapat menyebabkan nyeri tumit, kaki pecah-pecah, nyeri pinggul, bahkan keretakan pada tulang telapak kaki. Hal ini dikarenakan flat shoes tidak memiliki bantalan empuk yang dapat menahan kaki saat berjalan.
Para ahli menyarankan untuk menambahkan bantalan kaki setinggi 2-3 sentimeter saat menggunakan sepatu jenis ini. Tujuannya untuk memberi kenyamanan pada lengkungan telapak kaku sehingga mengurangi tekanan pada daerah sensitif pada kaki.
Lebih baik lagi bila Anda mengoleskan pelembab atau krim khusus kaki untuk menghindari pecah pada kulit di bagian tumit.
sumber : http://u.msn.com/id-id/kesehatan/keperawatan/bahaya-terlalu-sering-menggunakan-flat-shoes/ar-AAgdbKF?li=AAfudgK&ocid=SK2GDHP
Pasalnya pada saat menggunakan sepatu flat, otot di kaki, pembuluh darah dan sendi di bagian kaki menanggung beban tiga kali lipat lebih banyak. Ini yang menyebabkan kaki mudah merasa kram, nyeri, sakit punggung hingga linu pada lutut.
Bukan hanya itu saja, flat shoes juga dapat menyebabkan nyeri tumit, kaki pecah-pecah, nyeri pinggul, bahkan keretakan pada tulang telapak kaki. Hal ini dikarenakan flat shoes tidak memiliki bantalan empuk yang dapat menahan kaki saat berjalan.
Para ahli menyarankan untuk menambahkan bantalan kaki setinggi 2-3 sentimeter saat menggunakan sepatu jenis ini. Tujuannya untuk memberi kenyamanan pada lengkungan telapak kaku sehingga mengurangi tekanan pada daerah sensitif pada kaki.
Lebih baik lagi bila Anda mengoleskan pelembab atau krim khusus kaki untuk menghindari pecah pada kulit di bagian tumit.
sumber : http://u.msn.com/id-id/kesehatan/keperawatan/bahaya-terlalu-sering-menggunakan-flat-shoes/ar-AAgdbKF?li=AAfudgK&ocid=SK2GDHP
Intip Kesetiaan Pasangan Lewat Zodiak
Aries (Maret 21 - April 19)
Orang dengan zodiak ini sayangnya tidak memiliki sifat yang setia. Ia cenderung memiliki jiwa petualangan untuk mencari sesuatu yang baru. Mereka berkHarisma, inovatif, ramah, tapi juga egois. Kebutuhan mereka selalu jadi yang pertama.
Taurus (April 20 - Mei 20)
Memiliki sifat keras kepala membuat Taurus tak pernah gentar pada pendiriannya. Apapun yang dikatakan teman ataupun keluarga ia akan tetap pada pendiriannya.
Gemini (Mei 21 - Juni 20)
Ramah dan suka berbincang membuat Gemini banyak disukai banyak orang.
Meski begitu, hal ini tak membuat gemini menjadi pribadi yang setia. Mereka seolah punya dua sisi kepribadian. Mereka bisa benar-benar setia dan dapat dipercaya dalam satu menit, namun di menit berikutnya mengumbar rahasia.
Cancer (Juni 21 - Juli 22)
Beruntunglah mereka yang memiliki pasangan dengan zodial cancer. Ia adalah tipe orang yang setia baik dalam status teman atau pacar. Cancer adalah orang dengan tipikal intuitif dan meletakkan perasaan mereka sepenuhnya. Saat mereka berkomitmen mereka tak akan pernah mundur.
Leo (Juli 23 - Agustus 22)
Murah hati, penuh kasih sayang dan memiliki banyak ide. LEo dapat setia pada siapapun selama menemukan kecocokan. Namun Leo juga terkadang memiliki sifat egois. Mereka tak akan mau sepenuhnya jadi pengikut siapa pun, Leo tercipta sebagai pemimpin.
Virgo (Agustus 23 - September 22)
Virgo sangat serius di hampir semua hal, termasuk diri mereka sendiri. Mereka adalah orang yang gampang bergaul dan setia, kecuali jika pasangannya tidak memberi perhatian yang sama. Jika ini terjadi, Virgo akan mengubah fokusnya pada pasangan untuk mencari seseorang yang baru.
Libra (September 23 - Oktober 22)
Sebagai teman, Libra adalah sosok yang sangat loyal. Namun Libra memiliki masalah dalam mengontrol orang-orang. Libra juga mungkin bisa tak setia, tapi mereka benci konflik jadi itu menjaga mereka tetap dalam jalur.
Scorpio (Oktober 23 - November 21)
Scorpio memiliki gairah yang besar, bisa setia di satu waktu tapi berselingkuh di lain waktu. Mereka bisa menjadi posesif dan pencemburu, juga menuntut kesetiaan dari orang lain. Namun ini semua tergantung pada perasaan mereka saat itu.
Sagitarius (November 22 - Desember 21)
Mudah goyah. Sagitarius bisa sangat mencintai seseorang dan berkomitmen penuh dalam satu menit. Namun mereka juga mudah untuk berpaling dari pasangannya saat sedang menyendiri.
Capricorn (Desember 22 - Januari 19)
Capricorn memiliki kesetiaan yang besar pada pasangannya. Ketika ada masalah yang mengancam , Capricorn akan berusaha untuk memperbaikinya, termasuk juga dalam hubungan.
Aquarius (Januari 20 - Februari 18)
Pada dasarnya aquarius memiliki sifat yang setia. Namun sayanganya ia juga mudah tergoda dengan sesuatu yang menarik.
Pisces (Februari 19 - Maret 20)
Pisces memiliki imajinasi dari emosional yang dalam. Mereka bisa jadi teman dan kekasih yang setia. Namun ada pula Pisces yang Anda lihat bisa berganti-ganti pasangan. Pisces bisa setia jika mereka tidak kehilangan ruang kreativitas mereka sendiri.
sumber : http://u.msn.com/id-id/kesehatan/relationships/intip-kesetiaan-pasangan-lewat-zodiak/ar-AAgeZ84?li=AAfudgK&ocid=SK2GDHP
Orang dengan zodiak ini sayangnya tidak memiliki sifat yang setia. Ia cenderung memiliki jiwa petualangan untuk mencari sesuatu yang baru. Mereka berkHarisma, inovatif, ramah, tapi juga egois. Kebutuhan mereka selalu jadi yang pertama.
Taurus (April 20 - Mei 20)
Memiliki sifat keras kepala membuat Taurus tak pernah gentar pada pendiriannya. Apapun yang dikatakan teman ataupun keluarga ia akan tetap pada pendiriannya.
Gemini (Mei 21 - Juni 20)
Ramah dan suka berbincang membuat Gemini banyak disukai banyak orang.
Meski begitu, hal ini tak membuat gemini menjadi pribadi yang setia. Mereka seolah punya dua sisi kepribadian. Mereka bisa benar-benar setia dan dapat dipercaya dalam satu menit, namun di menit berikutnya mengumbar rahasia.
Cancer (Juni 21 - Juli 22)
Beruntunglah mereka yang memiliki pasangan dengan zodial cancer. Ia adalah tipe orang yang setia baik dalam status teman atau pacar. Cancer adalah orang dengan tipikal intuitif dan meletakkan perasaan mereka sepenuhnya. Saat mereka berkomitmen mereka tak akan pernah mundur.
Leo (Juli 23 - Agustus 22)
Murah hati, penuh kasih sayang dan memiliki banyak ide. LEo dapat setia pada siapapun selama menemukan kecocokan. Namun Leo juga terkadang memiliki sifat egois. Mereka tak akan mau sepenuhnya jadi pengikut siapa pun, Leo tercipta sebagai pemimpin.
Virgo (Agustus 23 - September 22)
Virgo sangat serius di hampir semua hal, termasuk diri mereka sendiri. Mereka adalah orang yang gampang bergaul dan setia, kecuali jika pasangannya tidak memberi perhatian yang sama. Jika ini terjadi, Virgo akan mengubah fokusnya pada pasangan untuk mencari seseorang yang baru.
Libra (September 23 - Oktober 22)
Sebagai teman, Libra adalah sosok yang sangat loyal. Namun Libra memiliki masalah dalam mengontrol orang-orang. Libra juga mungkin bisa tak setia, tapi mereka benci konflik jadi itu menjaga mereka tetap dalam jalur.
Scorpio (Oktober 23 - November 21)
Scorpio memiliki gairah yang besar, bisa setia di satu waktu tapi berselingkuh di lain waktu. Mereka bisa menjadi posesif dan pencemburu, juga menuntut kesetiaan dari orang lain. Namun ini semua tergantung pada perasaan mereka saat itu.
Sagitarius (November 22 - Desember 21)
Mudah goyah. Sagitarius bisa sangat mencintai seseorang dan berkomitmen penuh dalam satu menit. Namun mereka juga mudah untuk berpaling dari pasangannya saat sedang menyendiri.
Capricorn (Desember 22 - Januari 19)
Capricorn memiliki kesetiaan yang besar pada pasangannya. Ketika ada masalah yang mengancam , Capricorn akan berusaha untuk memperbaikinya, termasuk juga dalam hubungan.
Aquarius (Januari 20 - Februari 18)
Pada dasarnya aquarius memiliki sifat yang setia. Namun sayanganya ia juga mudah tergoda dengan sesuatu yang menarik.
Pisces (Februari 19 - Maret 20)
Pisces memiliki imajinasi dari emosional yang dalam. Mereka bisa jadi teman dan kekasih yang setia. Namun ada pula Pisces yang Anda lihat bisa berganti-ganti pasangan. Pisces bisa setia jika mereka tidak kehilangan ruang kreativitas mereka sendiri.
sumber : http://u.msn.com/id-id/kesehatan/relationships/intip-kesetiaan-pasangan-lewat-zodiak/ar-AAgeZ84?li=AAfudgK&ocid=SK2GDHP
5 Tanda Kemungkinan Pasangan Berselingkuh
1 . Pasangan Anda membawa pulang jumlah uang yang sama
Sebuah studi terbaru dari tinjauan sosiologis Amerika menunjukkan bahwa pasangan yang sudah mempunyai pendapatan (gaji) biasanya saling mengetahui perputaran uang mereka di setiap bulannya. Namun jika salah satu dari mereka menghabiskan uang tanpa adanya rincian hal ini bisa menjadi alat ukur apakah terjadi kecurangan atau perselingkuhan diantaranya.
2. Teman-teman yang setia
Menurut M. Gary Newman, penulis The Truth About Cheating. Teman yang dapat dipercaya, memungkinkan untuk jujur atau mengakui sesuatu yang pasangan Anda tutupi.
3. Pasangan Anda merasa dicintai dan dipercaya
Menurut sebuah studi yang dilakukan oleh Newman, kebanyakan pria berselingkuh karena mereka tidak merasa puas secara seksual, dan mereka mulai menggunakan emosionalnya yang mengarah ke sifat egois untuk melakukan perselingkuhan dan mencari kepuasan lain di luar sana.
4. Dia seorang ekstrovert
Ekstrovert cenderung memilih pergi bersama dengan orang lain dan mudah dipengaruhi lingkungan sekitar. Hal ini dapat menjadi suatu tanda bahwa pasangan Anda mungkin berselingkuh karena terpengaruh oleh teman-teman atau lingkungan.
5. Pasangan Anda tidak nampak seperti penipu
Sikap yang seperti ini sangat perlu diperhatikan dan dicermati, karena seorang yang handal dalam melakukan perselingkuhan biasanya sangat pintar menutupi banyak hal dari pasangannya. Namun jika Anda mengalami hal seperti ini, jangan biarkan diri Anda menjadi sosok yang insecure atau terlalu curiga pada pasangan Anda, karena hal tersebut akan semakin menjadikan ketidaknyamanan bagi keduanya.
Untuk mengatasi hal tersebut lakukanlah menghabiskan waktu berdua untuk sekedar mengobrol atau bertukar pikiran, agar hubungan Anda dan pasangan tetap harmonis sepanjang masa.
sumber :http://u.msn.com/id-id/kesehatan/relationships/5-tanda-kemungkinan-pasangan-berselingkuh/ar-AAggtIq?li=AAfudgK&ocid=SK2GDHP
Sebuah studi terbaru dari tinjauan sosiologis Amerika menunjukkan bahwa pasangan yang sudah mempunyai pendapatan (gaji) biasanya saling mengetahui perputaran uang mereka di setiap bulannya. Namun jika salah satu dari mereka menghabiskan uang tanpa adanya rincian hal ini bisa menjadi alat ukur apakah terjadi kecurangan atau perselingkuhan diantaranya.
2. Teman-teman yang setia
Menurut M. Gary Newman, penulis The Truth About Cheating. Teman yang dapat dipercaya, memungkinkan untuk jujur atau mengakui sesuatu yang pasangan Anda tutupi.
3. Pasangan Anda merasa dicintai dan dipercaya
Menurut sebuah studi yang dilakukan oleh Newman, kebanyakan pria berselingkuh karena mereka tidak merasa puas secara seksual, dan mereka mulai menggunakan emosionalnya yang mengarah ke sifat egois untuk melakukan perselingkuhan dan mencari kepuasan lain di luar sana.
4. Dia seorang ekstrovert
Ekstrovert cenderung memilih pergi bersama dengan orang lain dan mudah dipengaruhi lingkungan sekitar. Hal ini dapat menjadi suatu tanda bahwa pasangan Anda mungkin berselingkuh karena terpengaruh oleh teman-teman atau lingkungan.
5. Pasangan Anda tidak nampak seperti penipu
Sikap yang seperti ini sangat perlu diperhatikan dan dicermati, karena seorang yang handal dalam melakukan perselingkuhan biasanya sangat pintar menutupi banyak hal dari pasangannya. Namun jika Anda mengalami hal seperti ini, jangan biarkan diri Anda menjadi sosok yang insecure atau terlalu curiga pada pasangan Anda, karena hal tersebut akan semakin menjadikan ketidaknyamanan bagi keduanya.
Untuk mengatasi hal tersebut lakukanlah menghabiskan waktu berdua untuk sekedar mengobrol atau bertukar pikiran, agar hubungan Anda dan pasangan tetap harmonis sepanjang masa.
sumber :http://u.msn.com/id-id/kesehatan/relationships/5-tanda-kemungkinan-pasangan-berselingkuh/ar-AAggtIq?li=AAfudgK&ocid=SK2GDHP
Tips Menata Rambut Tips Agar Terlihat Lebih Tebal
Pilih produk rambut yang sesuai
Banyaknya produk yang bisa Anda dapatkan dipasaran yang sesuai dengan kondisi rambut Anda. Misalnya, seperti sampo, vitamin rambut, kondisioner, dan serum. Memang sifatnya hanya sementara saja, namun jika Anda menginginkan rambut tebal Anda bisa menggunakannya.
Keringkan dengan hairdryer
Jika Anda ingin mengeringkan rambut, disarankan menggunakan hairdryer. Karena hairdyer mampu memberikan hasil akhir rambut nampak lebih tebal dan tertata rapi. Namun untuk melindungi rambut dari UV, disarankan menggunakan serum terlebih dahulu. Saat mengeringkan rambut lakukan sedikit demi sedikit dengan bantuan sisir bulat. Maka rambut Anda akan nampak tebal, mengembang, dan mudah diatur.
Atasi akar rambut yang rusak
Salah satu penyebab rambut Anda terlihat tipis dan lepek dikarenakan kulit kepala yang terlalu kering, berminyak, dan berketombe. Maka dari itu, disarankan untuk segera mengatasi permasalahan tersebut. Misalnya Anda memakai serum sehingga akar rambut jadi kuat. Maka, rambut Anda akan nampak tebal dan sehat.
Pakai sisir yang tepat
Disarankan menggunakan sisir yang bergigi jarang agar rambut Anda menjadi halus. Jika masih basah, disarankan menggunakan handuk untuk mengeringkannya.
Banyaknya produk yang bisa Anda dapatkan dipasaran yang sesuai dengan kondisi rambut Anda. Misalnya, seperti sampo, vitamin rambut, kondisioner, dan serum. Memang sifatnya hanya sementara saja, namun jika Anda menginginkan rambut tebal Anda bisa menggunakannya.
Keringkan dengan hairdryer
Jika Anda ingin mengeringkan rambut, disarankan menggunakan hairdryer. Karena hairdyer mampu memberikan hasil akhir rambut nampak lebih tebal dan tertata rapi. Namun untuk melindungi rambut dari UV, disarankan menggunakan serum terlebih dahulu. Saat mengeringkan rambut lakukan sedikit demi sedikit dengan bantuan sisir bulat. Maka rambut Anda akan nampak tebal, mengembang, dan mudah diatur.
Atasi akar rambut yang rusak
Salah satu penyebab rambut Anda terlihat tipis dan lepek dikarenakan kulit kepala yang terlalu kering, berminyak, dan berketombe. Maka dari itu, disarankan untuk segera mengatasi permasalahan tersebut. Misalnya Anda memakai serum sehingga akar rambut jadi kuat. Maka, rambut Anda akan nampak tebal dan sehat.
Pakai sisir yang tepat
Disarankan menggunakan sisir yang bergigi jarang agar rambut Anda menjadi halus. Jika masih basah, disarankan menggunakan handuk untuk mengeringkannya.
Kebiasaan Sederhana yang Bisa Memperbaiki Lingkungan
1. Kurangi konsumsi air minum kemasan
Biasakan untuk membawa botol minum sendiri saat berpergian ke luar rumah. Dengan mengurangi penggunaan botol plastik, kita dapat berkontribusi pada lingkungan lebih baik dan sumber daya alam yang berkelanjutan.
2. Matikan keran air saat tak terpakai
Untuk daerah terpencil Indonesia, air bersih adalah barang yang langka. Sebagai masyarakat kota, salah satu hal yang kita bisa lakukan untuk menghemat air adalah dengan disiplin menutup keran selama menyikat gigi atau saat tak terpakai. Lebih baik menggunakan cangkir atau gelas daripada membiarkan air mengalir. Oleh karena itu, kita dapat menghemat air dan berkontribusi terhadap distribusi air bersih ke daerah pedesaan.
3. Pengolahan limbah
Dari waktu ke waktu, limbah selalu menjadi masalah di Indonesia, terutama di kota-kota padat penduduk seperti Jakarta. Volume sampah di Indonesia adalah sekitar 1 juta meter kubik per hari, tetapi hanya 42% di antaranya yang dapat diangkut dan diproses dengan benar. Salah satu inisiatif yang bisa kita lakukan adalah dengan mengelola sampah organik rumah tangga menjadi kompos. Kompos dan pupuk kandang adalah pupuk alami yang dapat digunakan untuk meningkatkan kesuburan tanah. (Aulia/dok.freedigitalphotos)
sumber : http://u.msn.com/id-id/gayahidup/life/kebiasaan-sederhana-yang-bisa-memperbaiki-lingkungan/ar-BBnvitS?li=AAfu64g&ocid=SK2GDHP
Biasakan untuk membawa botol minum sendiri saat berpergian ke luar rumah. Dengan mengurangi penggunaan botol plastik, kita dapat berkontribusi pada lingkungan lebih baik dan sumber daya alam yang berkelanjutan.
2. Matikan keran air saat tak terpakai
Untuk daerah terpencil Indonesia, air bersih adalah barang yang langka. Sebagai masyarakat kota, salah satu hal yang kita bisa lakukan untuk menghemat air adalah dengan disiplin menutup keran selama menyikat gigi atau saat tak terpakai. Lebih baik menggunakan cangkir atau gelas daripada membiarkan air mengalir. Oleh karena itu, kita dapat menghemat air dan berkontribusi terhadap distribusi air bersih ke daerah pedesaan.
3. Pengolahan limbah
Dari waktu ke waktu, limbah selalu menjadi masalah di Indonesia, terutama di kota-kota padat penduduk seperti Jakarta. Volume sampah di Indonesia adalah sekitar 1 juta meter kubik per hari, tetapi hanya 42% di antaranya yang dapat diangkut dan diproses dengan benar. Salah satu inisiatif yang bisa kita lakukan adalah dengan mengelola sampah organik rumah tangga menjadi kompos. Kompos dan pupuk kandang adalah pupuk alami yang dapat digunakan untuk meningkatkan kesuburan tanah. (Aulia/dok.freedigitalphotos)
sumber : http://u.msn.com/id-id/gayahidup/life/kebiasaan-sederhana-yang-bisa-memperbaiki-lingkungan/ar-BBnvitS?li=AAfu64g&ocid=SK2GDHP
Rumus Matematika Ungkap Rahasia Hubungan Bertahan Lama
REPUBLIKA.CO.ID, Menemukan belahan jiwa yang akan menjalani kehidupan bersama selamanya adalah keinginan setiap orang. Saat Anda telah mendapatkan pasangan dan membangun rumah tangga, hidup terasa lebih indah.
Namun, menjalani kehidupan bersama bukanlah hal yang mudah. Selalu ada masalah yang datang dan membuat Anda harus menyelesaikannya dengan tepat. Hal ini agar hubungan pernikahan Anda bisa bertahan selamanya.
Terdapat cara agar membuat hubungan bertahan lama hingga selamanya, dilansir The Independent, Selasa (8/12), seorang ahli matematika Hannah Fry memberikan rumus sederhana untuk menjawab hal itu.
Rumus sederhana dari Fry ditulis sebagai berikut :
Wt+1 = w + rwWt + IHW (Ht)
Ht+1 = h + rHHt + IWH (Wt)
Dalam rumus matematika Fry, w adalah suasana hati atau mood secara umum dari istri. Sementara, rwWt menggambarkan bagaimana mood sang istri saat bersama suaminya.
IHW menunjukan bagaimana tindakan suami mempengaruhi istri. Demikian dengan pola rumus di bawahnya, yang dimaksud untuk suami.
Perempuan yang baru-baru ini merilis buku berjudul The Mathematics of Love mengatakan cara terbaik agar membuat hubungan bertahan lama adalah bagaimana hal positif dan negatif jadi satu. Dalam bukunya, ia juga membahas adanya pasangan berisiko rendah dan tinggi, yang ditulis berdasarkan karya inovatif psikolog John Gotmann dan tim.
Pasangan berisiko rendah memiliki interaksi positif satu sama lain. Sementara, pasangan berisiko tinggi adalah kebalikannya, yaitu cenderung negatif.
"Dalam hubungan pasangan berisiko rendah, di mana kedua pasangan menganggap mereka bahagia, kebiasan buruk yang ada diantara mereka juga dimaklumi dengan sendirinya," ujar Fry.
Ia mencontohkan hal ini seperti seorang suami yang sering marah-marah. Sang istri memaklumi sikap itu dengan menganggap bahwa suaminya tengah tertekan dengan pekerjaan atau karena kurang istirahat di malam hari.
Dalam buku tersebut pembahasan Gottman tentang pengaruh pasangan dalam berbicara juga mempengaruhi satu sama lain. Seperti saat suami mengatakan sesuatu positif dibarengi dengan ucapan setuju dari istri dengan menggunakan lelucon.
Sementara, bila suami melakukan hal negatif, hal ini berdampak pada respons istri yang bisa lebih negatif. Sikap negatif dari suami ini seperti mengabaikan kata-kata darinya.
Namun, Fry mengatakan bahwa hubungan terbaik tetap harus memiliki sisi positif dan negatif yang tinggi. Dengan persamaan pengaruh sifat ini, pasangan suami istri akan fokus untuk berkompromi.
"Dalam hubungan dimana interaksi positif dan negatif sama-sama tinggi, mereka bisa bekerjasama untuk menyelesaikan apapun yang terjadi secara bersama-sama. Mereka bisa dengan mudah mengungkapkan perasaan sekecil apapun tanpa harus memendamnya," jelas Fry.
sumber : http://u.msn.com/id-id/gayahidup/love/rumus-matematika-ungkap-rahasia-hubungan-bertahan-lama/ar-AAg8k8p?li=AAfu64g&ocid=SK2GDHP
Namun, menjalani kehidupan bersama bukanlah hal yang mudah. Selalu ada masalah yang datang dan membuat Anda harus menyelesaikannya dengan tepat. Hal ini agar hubungan pernikahan Anda bisa bertahan selamanya.
Terdapat cara agar membuat hubungan bertahan lama hingga selamanya, dilansir The Independent, Selasa (8/12), seorang ahli matematika Hannah Fry memberikan rumus sederhana untuk menjawab hal itu.
Rumus sederhana dari Fry ditulis sebagai berikut :
Wt+1 = w + rwWt + IHW (Ht)
Ht+1 = h + rHHt + IWH (Wt)
Dalam rumus matematika Fry, w adalah suasana hati atau mood secara umum dari istri. Sementara, rwWt menggambarkan bagaimana mood sang istri saat bersama suaminya.
IHW menunjukan bagaimana tindakan suami mempengaruhi istri. Demikian dengan pola rumus di bawahnya, yang dimaksud untuk suami.
Perempuan yang baru-baru ini merilis buku berjudul The Mathematics of Love mengatakan cara terbaik agar membuat hubungan bertahan lama adalah bagaimana hal positif dan negatif jadi satu. Dalam bukunya, ia juga membahas adanya pasangan berisiko rendah dan tinggi, yang ditulis berdasarkan karya inovatif psikolog John Gotmann dan tim.
Pasangan berisiko rendah memiliki interaksi positif satu sama lain. Sementara, pasangan berisiko tinggi adalah kebalikannya, yaitu cenderung negatif.
"Dalam hubungan pasangan berisiko rendah, di mana kedua pasangan menganggap mereka bahagia, kebiasan buruk yang ada diantara mereka juga dimaklumi dengan sendirinya," ujar Fry.
Ia mencontohkan hal ini seperti seorang suami yang sering marah-marah. Sang istri memaklumi sikap itu dengan menganggap bahwa suaminya tengah tertekan dengan pekerjaan atau karena kurang istirahat di malam hari.
Dalam buku tersebut pembahasan Gottman tentang pengaruh pasangan dalam berbicara juga mempengaruhi satu sama lain. Seperti saat suami mengatakan sesuatu positif dibarengi dengan ucapan setuju dari istri dengan menggunakan lelucon.
Sementara, bila suami melakukan hal negatif, hal ini berdampak pada respons istri yang bisa lebih negatif. Sikap negatif dari suami ini seperti mengabaikan kata-kata darinya.
Namun, Fry mengatakan bahwa hubungan terbaik tetap harus memiliki sisi positif dan negatif yang tinggi. Dengan persamaan pengaruh sifat ini, pasangan suami istri akan fokus untuk berkompromi.
"Dalam hubungan dimana interaksi positif dan negatif sama-sama tinggi, mereka bisa bekerjasama untuk menyelesaikan apapun yang terjadi secara bersama-sama. Mereka bisa dengan mudah mengungkapkan perasaan sekecil apapun tanpa harus memendamnya," jelas Fry.
sumber : http://u.msn.com/id-id/gayahidup/love/rumus-matematika-ungkap-rahasia-hubungan-bertahan-lama/ar-AAg8k8p?li=AAfu64g&ocid=SK2GDHP
Kenali Tanda Waktu Melahirkan Sudah Dekat
Sebelum due date, ada beberapa gejala yang dapat Anda rasakan. Beberapa gejala mungkin tidak lagi Anda sadari karena sudah terbiasa mengalaminya atau tertutup oleh gejala-gejala baru. Apa saja gejala yang menandakan sudah dekat waktunya persalinan?
Berikut ulasan dari situs whattoexpect.com :
Perubahan aktivitas janin. Saat mendekati due date, janin akan lebih banyak menggeliat dan lebih jarang menendang karena ruang geraknya semakin berkurang.
Lendir vagina semakin banyak. Mungkin akan tampak helaian noda darah berwarna merah, cokelat, atau merah muda setelah berhubungan intim. Lendir juga akan keluar setelah menjalani pemeriksaan atau ketika mulut rahim Anda mulai melebar. Jika lendir berbau dan warnanya pekat, sebaiknya konsultasikan pada dokter Anda untuk menghindari terjadinya infeksi.
Nyeri di perut. Anda akan kerap mengalami sembelit, nyeri ulu hati, merasakan mulas, kembung, dan juga begah.
Perubahan di daerah punggung dan panggul. Anda akan merasa tidak nyaman dan sakit di daerah pantat dan pinggul, serta mengalami sakit punggung yang cukup intens.
Bengkak dan pusing. Anda akan merasakan sakit kepala, pusing, atau limbung. Selain itu, pergelangan tangan, wajah, dan telapak kaki Anda juga akan mengalami pembengkakan. Hidung Anda juga akan sering tersumbat dan terkadang mimisan. Tak hanya itu, telinga juga terkadang seolah tersumbat.
Lebih sering buang air kecil. Hal ini disebabkan karena posisi bayi Anda yang semakin turun, sehingga kandung kemih Anda tertekan, Moms. Selain itu, perut Anda juga akan terasa gatal dan pusar akan sedikit menonjol.
Kontraksi Braxton Hicks semakin sering. Menjelang persalinan, Anda akan semakin sering mengalami kontraksi Braxton Hicks alias kontraksi palsu. Beberapa di antaranya mungkin akan menimbulkan rasa nyeri. Anda pun akan sulit tidur dan selera makan jadi berubah, bisa meningkat atau turun.
Selain gejala-gejala fisik di atas, ada gejala psikis yang juga mengikuti, Moms. Ini beberapa di antaranya:
Anda akan semakin gembira, gelisah, takut, dan kerap lupa akan hal-hal kecil.
Anda merasa lega karena waktu yang Anda tunggu-tunggu sudah dekat.
Anda akan mudah marah dan merasa terseinggung, apalagi jika banyak yang menanyakan kapan due date Anda.
Tidak sabar dan resah
Kerap bermimpi dan berkhayal tentang bayi Anda.
Selamat menunggu hari persalinan ya, Moms! (Lydia Natasha Hadiwinata/DC/Dok. M&B UK)
sumber : http://u.msn.com/id-id/gayahidup/lifestylebabies/kenali-tanda-waktu-melahirkan-sudah-dekat/ar-AAgd5W4?li=AAfu64g&ocid=SK2GDHP
Berikut ulasan dari situs whattoexpect.com :
Perubahan aktivitas janin. Saat mendekati due date, janin akan lebih banyak menggeliat dan lebih jarang menendang karena ruang geraknya semakin berkurang.
Lendir vagina semakin banyak. Mungkin akan tampak helaian noda darah berwarna merah, cokelat, atau merah muda setelah berhubungan intim. Lendir juga akan keluar setelah menjalani pemeriksaan atau ketika mulut rahim Anda mulai melebar. Jika lendir berbau dan warnanya pekat, sebaiknya konsultasikan pada dokter Anda untuk menghindari terjadinya infeksi.
Nyeri di perut. Anda akan kerap mengalami sembelit, nyeri ulu hati, merasakan mulas, kembung, dan juga begah.
Perubahan di daerah punggung dan panggul. Anda akan merasa tidak nyaman dan sakit di daerah pantat dan pinggul, serta mengalami sakit punggung yang cukup intens.
Bengkak dan pusing. Anda akan merasakan sakit kepala, pusing, atau limbung. Selain itu, pergelangan tangan, wajah, dan telapak kaki Anda juga akan mengalami pembengkakan. Hidung Anda juga akan sering tersumbat dan terkadang mimisan. Tak hanya itu, telinga juga terkadang seolah tersumbat.
Lebih sering buang air kecil. Hal ini disebabkan karena posisi bayi Anda yang semakin turun, sehingga kandung kemih Anda tertekan, Moms. Selain itu, perut Anda juga akan terasa gatal dan pusar akan sedikit menonjol.
Kontraksi Braxton Hicks semakin sering. Menjelang persalinan, Anda akan semakin sering mengalami kontraksi Braxton Hicks alias kontraksi palsu. Beberapa di antaranya mungkin akan menimbulkan rasa nyeri. Anda pun akan sulit tidur dan selera makan jadi berubah, bisa meningkat atau turun.
Selain gejala-gejala fisik di atas, ada gejala psikis yang juga mengikuti, Moms. Ini beberapa di antaranya:
Anda akan semakin gembira, gelisah, takut, dan kerap lupa akan hal-hal kecil.
Anda merasa lega karena waktu yang Anda tunggu-tunggu sudah dekat.
Anda akan mudah marah dan merasa terseinggung, apalagi jika banyak yang menanyakan kapan due date Anda.
Tidak sabar dan resah
Kerap bermimpi dan berkhayal tentang bayi Anda.
Selamat menunggu hari persalinan ya, Moms! (Lydia Natasha Hadiwinata/DC/Dok. M&B UK)
sumber : http://u.msn.com/id-id/gayahidup/lifestylebabies/kenali-tanda-waktu-melahirkan-sudah-dekat/ar-AAgd5W4?li=AAfu64g&ocid=SK2GDHP
Kebiasaan Tidur yang Merusak Kulit
Tidur Menyamping atau Telungkup
Tidur menyamping atau telungkup memang merupakan salah satu posisi tidur paling nyaman. Akan tetapi, tidur dengan posisi ini terus menerus bisa menimbulkan garis-garis halus akibat tekanan pada kulit. Jika tak ingin keriput di usia muda, coba biasakan tidur telentang.
Terlalu Banyak Minum
Tubuh memang membutuhkan air saat beraktivitas di siang hari. Namun minum air satu jam sebelum tidur rupanya berdampak buruk bagi kulit wajah. Ketika Anda banyak minum sebelum tidur, tubuh akan menyimpan air karena tidak bisa dikeluarkan. Inilah yang menyebabkan timbulnya kantong mata.
Tidak Rutin Mengganti Sarung Bantal
Jarang mengganti sarung bantal dan seprai bisa menyebabkan bakteri dan debu menumpuk dan menyumbat pori. Bila kulit Anda sudah berjerawat, ini akan memperparahnya. Cuci sarung bantal setidaknya seminggu sekali ya.
Tidur Mengenakan Makeup
Jangan pernah menganggap tidur dengan makeup bukan masalah besar. Kebiasaan buruk ini bisa menyebabkan infeksi bakteri, iriatsi mata, dan jerawat. Seletih apapun Anda malam itu, selalu bersihkan makeup di wajah tanpa tersisa.
Tidak Cuci Muka
Meski hari itu Anda tidak pergi ke luar rumah, selalu cuci muka sebelum tidur. Membasuh wajah dengan air saja tidak cukup, gunakan juga sabun untuk membersihkan debu dan minyak yang menempel.
Kurang Tidur
Ketika kurang tidur, tubuh akan melepaskan hormon stres atau kortisol yang bisa memecah kolagen kulit. Otomatis kulit jadi terlihat kering dan kusam akibat elastisitas kulit yang berkurang. Jadi, amat penting untuk tidur setidaknya delapan jam setiap hari agar kulit terlihat lebih sehat dan segar. (Soca Massardi/VP/Image: lenetstan/Shutterstock/Click Photos)
sumber : http://u.msn.com/id-id/gayahidup/lifestylehealth/kebiasaan-tidur-yang-merusak-kulit/ar-AAgcXz0?li=AAfu64g&ocid=SK2GDHP
Tidur menyamping atau telungkup memang merupakan salah satu posisi tidur paling nyaman. Akan tetapi, tidur dengan posisi ini terus menerus bisa menimbulkan garis-garis halus akibat tekanan pada kulit. Jika tak ingin keriput di usia muda, coba biasakan tidur telentang.
Terlalu Banyak Minum
Tubuh memang membutuhkan air saat beraktivitas di siang hari. Namun minum air satu jam sebelum tidur rupanya berdampak buruk bagi kulit wajah. Ketika Anda banyak minum sebelum tidur, tubuh akan menyimpan air karena tidak bisa dikeluarkan. Inilah yang menyebabkan timbulnya kantong mata.
Tidak Rutin Mengganti Sarung Bantal
Jarang mengganti sarung bantal dan seprai bisa menyebabkan bakteri dan debu menumpuk dan menyumbat pori. Bila kulit Anda sudah berjerawat, ini akan memperparahnya. Cuci sarung bantal setidaknya seminggu sekali ya.
Tidur Mengenakan Makeup
Jangan pernah menganggap tidur dengan makeup bukan masalah besar. Kebiasaan buruk ini bisa menyebabkan infeksi bakteri, iriatsi mata, dan jerawat. Seletih apapun Anda malam itu, selalu bersihkan makeup di wajah tanpa tersisa.
Tidak Cuci Muka
Meski hari itu Anda tidak pergi ke luar rumah, selalu cuci muka sebelum tidur. Membasuh wajah dengan air saja tidak cukup, gunakan juga sabun untuk membersihkan debu dan minyak yang menempel.
Kurang Tidur
Ketika kurang tidur, tubuh akan melepaskan hormon stres atau kortisol yang bisa memecah kolagen kulit. Otomatis kulit jadi terlihat kering dan kusam akibat elastisitas kulit yang berkurang. Jadi, amat penting untuk tidur setidaknya delapan jam setiap hari agar kulit terlihat lebih sehat dan segar. (Soca Massardi/VP/Image: lenetstan/Shutterstock/Click Photos)
sumber : http://u.msn.com/id-id/gayahidup/lifestylehealth/kebiasaan-tidur-yang-merusak-kulit/ar-AAgcXz0?li=AAfu64g&ocid=SK2GDHP
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