HTCE Fast: Cheddar Waffles with Bacon Maple Syrup

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

These cheddar waffles are an addictive mix of sweet and savory. They bake up crisp and rich like grilled cheese sandwiches, only with the classic flavors of breakfast on top.

Vegetable oil
6 slices bacon
4 ounces sharp cheddar cheese (1 cup grated)
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
3/4 cup maple syrup
Pepper

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Posted in Mark Bittman Books, Recipes

HTCE Fast: Ricotta Dumplings with Spinach and Brown Butter

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

There is no homemade pasta faster to whip up than ricotta dumplings. The only part that requires patience is cooking them in batches so you don’t overload the pot. It’s worth the short wait, though; these are downright luxurious.

Salt
6 ounces Parmesan cheese (1 1/2 cups grated)
2 eggs
2 cups ricotta cheese
Pepper
3/4 cup to 1 cup flour
6 tablespoons (3/4 stick) butter
1 bunch spinach (1 pound)

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Posted in Mark Bittman Books, Recipes

Planet Plant

Mushroom Leek Saute

Whether you follow the habits of “sexy A-listers” or march to your own drum, consider eating more fruits and vegetables in 2015. You don’t have to become a vegan or vegetarian, or even make an official “resolution.” Just shift the balance of calories in your diet away from animal foods and toward plants. Assuming you also avoid junk food, you’ll be doing both yourself and the planet a world of good. If you need more guidance and some recipes, see my books VB6® and The VB6® Cookbook. Here’s an example of what I mean—a steak topped with loads of caramelized leeks and mushrooms.

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Posted in Mark Bittman Books, Recipes

Back to VB6

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Even if September no longer means heading back to school, the transition from summer to fall is a chance for a fresh start. So if you strayed from VB6, or didn’t eat a healthfully as you wanted these last few months, forget about it, turn the page, and start a new year of eating.

Here are some tips to get you (re)started:

Get back into a cooking routine. Many of us default to dining out or takeout during the hot, social summer months. Now it’s time to get back in the kitchen! If you’re having trouble getting restarted, try setting up a menu for each day of the week.

Think in batches. To keep you eating healthy throughout the week, consider making batches of recipes like oatmeal or breakfast pilaf for breakfast, and soups, stews, and stir-fries for lunch and dinner.

Keep fruit, veggies, and nuts handy. Getting from lunch to dinner without a bite is almost always impossible for me. So I keep fruit and vegetables handy in the afternoons, and usually rely on a handful or two of nuts to tide me over.

Posted in Mark Bittman Books

Are You VB6?

What is your VB6 experience? I want to know. Share your stories, tips and more, here on Facebook. I’ll be publishing some of my favorite posts to Facebook and Twitter, so join the VB6 conversation.

Mark

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Posted in Mark Bittman Books

The VB6 BBQ

Nutty Falafel

Summer is an interesting season if you’re trying to be VB6. While the bounty of fresh summer produce can all-but make you forget about meat, the smell of backyard grilling makes you crave it. Striking a balance is the key. With that in mind, here are my favorite summery recipes from VB6, some with meat, most without, all delicious.

Baked Falafel with Tahini Sauce

Makes: 8 servings

Time: 45 minutes, plus up to 24 hours to soak chickpeas

Falafel is easy: just soak raw chickpeas until they’re soft enough to grind in the food processor, combine with some spices, shape, and bake. The baking makes lighter falafel, but they’re just as crunchy as deep-fried. This makes a big batch, which is fine, since you can refrigerate the leftovers for several days, or freeze them for a couple of months. To reheat, wrap them in foil and bake at 350°F until they’re hot throughout, 15 to 30 minutes depending on whether they were frozen. Here are some serving suggestions: Make a sandwich with half a whole wheat pita, lettuce, tomatoes, cucumbers, and other raw vegetables, then drizzle with sauce. Or add lemon juice to the sauce and eat on top of a green salad, using the tahini for dressing.

1¾ cups dried chickpeas
2 garlic cloves, chopped
1 small onion, quartered
1 tablespoon cumin
Scant teaspoon cayenne, or to taste
1 cup chopped fresh parsley or cilantro
1½ teaspoons salt, plus more to taste
½ teaspoon black pepper, plus more to taste
½ teaspoon baking soda
1 tablespoon fresh lemon juice
4 tablespoons olive oil
½ cup tahini

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Posted in Mark Bittman Books, Recipes, Uncategorized

Mark Bittman: Two-thirds Vegan and a Handful of Other

by  for The Huffington Post

Okay, I’m shallow. Nothing excites me more than when someone tosses a new idea for chicken at me that sounds easy, healthy and quick. New ideas for vegetables make we weep — in a good way. Cooking is about much more than throwing stuff in the oven and waiting for dinner to emerge. It’s about lifestyle. Culture. Fun. Creativity. Time.

Mark Bittman makes everything seem not only acccessbile, but easy. He uses ingredients that we actually have, or that are at least available within a few miles of most urban or suburban cooks. Nothing obscure, nothing fussy that you need to order online because it’s simply unavailable in a major metropolis. Bittman understands that many home cooks are distracted, can barely tell the difference between a tablespoon and a teaspoon (if they have the measuring spoons at all), and crave simplicity. At the same time, he knows that we want something new, a twist on what is familiar, but with a flash of Different.

Read the rest of the article here.

Posted in Mark Bittman Books, Slow Food

VB6, On Sale April 30th

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I’ve spent the better part of my adult life thinking about food, but it wasn’t until six years ago when my doctor suggested I become a vegan — or face dire health consequences — that I began to seriously confront my diet.

Yes, I liked vegetables and grains, but as a food writer it was unrealistic to give up meat and dairy for good. VB6 was my compromise. I’d become a part-time vegan. From the time I woke up until 6 p.m. I’d eat a strict vegan diet: no animal products, no processed foods —not even white bread. For dinner I’d eat whatever I wanted.

A month later I’d lost 15 lbs. My cholesterol and blood sugar levels were down. My sleep apnea was gone. I felt good. So I kept it up. Then I wrote a book about it.

VB6 outlines the philosophy and principles of this diet, and digs deep into the science behind why it works. Eating this way will not only improve your own health, but the health of the planet as well, and VB6 includes more than 60 recipes to get you started on the right track. I hope you’ll give it a try. And if it works for you like it did for me, let me know. Tell your friends about it. Feel great and help others do the same.

You can pre-order VB6 at Amazon, Barnes and Noble, or Indie Bound.

Posted in Mark Bittman Books

My Grilling Kindle Single Now Only $.99 Until the End of Summer

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I know it’s not officially summer yet, but it sure feels like it. To that end (and for the sake of trying to get as many people outside grilling as possible) I just lowered the price of my new Kindle Single (Bittman’s Kitchen, What I Grill and Why) to 99 cents, where it will stay from now until the end of summer. Happy grilling!

Posted in Mark Bittman Books

Fire Sale! My New Kindle Single (all my favorite grilling recipes) is Now Only $1.99

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Memorial Day weekend is famous for BBQs and sales. I figured I’d make things easy on myself this year and just combine the two. My new Kindle Single, Bittman’s Kitchen: What I Grill and Why, is now only $1.99 (used to be $2.99.) It’s a collection of my very best grilling recipes; sort of like a roadmap for how to eat your way from Memorial Day to Labor Day. I can almost smell that charcoal now. . . 

Posted in Mark Bittman Books