Tablespoons Quotes & Sayings

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve. — Christina Baker Kline

2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish — Rockridge Press

I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons. — Rachael Ray

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips — Thug Kitchen

Use a pegboard and some s-hooks to hang utensils along a wall. Most ovens get really dirty over time due to continuous use. Make a solution with a few tablespoons of vinegar, baking soda and dish washing soap. Spread this with a sponge along your oven surfaces and keep it for a while. Then use a clean wet sponge to wipe the dirt away. Garbage bins often acquire a stagnant smell after using them a few times. This is because despite using garbage bags, there could be leakage. Next time you clean out your dustbin, put in the garbage bag and then place some newspaper balls at the bottom. Put in your trash over this newspaper since it will absorb any such leaks. Organize everything in a systematic way so that you know where to grab them from next time. — Matthew Jones

Ginger Glazed Salmon 1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center. In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad. — Malik Johnson

PINEAPPLE SALSA: 1 cup fresh pineapple, diced (if fresh is unavailable, use canned pineapple and drain juice) 3 tablespoons fresh cilantro, chopped ¼ large red onion, diced fine ½ teaspoon black pepper 1 fresh lime COMBINE SALSA INGREDIENTS in a bowl, and refrigerate at least 1 — Rick Warren

Heat 3 tablespoons oil in a skillet. Put fish fingers in the skillet. Cook for a few minutes on each side. — Michael Jessimy

It's not color, it's like pouring 40 tablespoons of sugar water over a roast. — John Huston

Coconut oil Deodorant Recipe Here is what you need: -1/4 Cup Baking Soda -1/3 Cup coconut oil -4 tablespoons of cornstarch (adds an antiperspirant effect) -1/4 Cup arrowroot powder - 10 drops of essential oils (optional, but you can use cinnamon or sweet orange) Directions Mix the baking soda, arrowroot powder and cornstarch in a bowl, then add the coconut oil and blend all the dry ingredients together using a fork or pastry cutter. Add the drops of essential oils and then add more coconut oil or baking soda to achieve a desired consistency. Use the natural coconut oil deodorant just as you would use any — Gigi Ann Louis

Filling 1¾ cups plus 2 tablespoons chilled heavy whipping cream 3 tablespoons powdered sugar 2 teaspoons framboise (clear raspberry brandy; optional) ¾ teaspoon vanilla extract 2 cups fresh raspberries or frozen unsweetened raspberries, thawed, drained Additional fresh raspberries (optional) — Barbara Fairchild

teaspoon and a half of chili powder; -A teaspoon and a half of pumpkin pie spice; -A teaspoon of minced garlic; -Butter, 2 tablespoons; -Chicken bouillon cubes, 2 pieces; -Ground ginger, 2 teaspoons; -Orange juice, 2 tablespoons; -Pumpkin puree, 2 14-ounce cans; and -Water, 2 cups. — Brittany Davis

One quart milk, one quart cream, one dozen eggs, 12 tablespoons sugar, one pint brandy, half-pint rye whiskey, quarter-pint rum, quarter-pint sherry. Mix. Store by cool window or in cellar. — Kristiana Gregory

You will then need to scrub the baking soda and water mixture into your hair. Rinse your hair. After that, you will need to pour two tablespoons of apple cider vinegar into a jar. Add water to the jar and then pour it over your head. Rinse your hair immediately after pouring the apple cider vinegar over it. — B.J. Knights

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. — Christina Baker Kline

CHICKEN BASIL PESTO SANDWICH Ingredients 55 grams mayonnaise 2 tablespoons of mustard 450 grams diced chicken 170 grams basil pesto 4 slices of wheat bread 2 leaves of lettuce Preparation 1. Using a small bowl, mix the chicken, basil pesto and mayonnaise. 2. Place the lead of lettuce on top of the bread 3. Add the mixture on top of the lettuce. — Mike Summers

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. — Michele Scicolone

Red Curry Almond Sauce ½ cup almond butter ½ cup water ¼ cup fresh lime juice or rice vinegar 2 tablespoons miso 1 tablespoon minced fresh cilantro 2 tablespoons agave nectar or maple syrup 2 teaspoons Thai red curry paste, or to taste 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground ginger — Scott Jurek

Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a housewife. Butter and cream, for example. What chicken is there - what veal, what pork - indeed, what shrimp, scallops, oysters, or clams, that will not come to a glorious end if, five minutes before they leave the stove, they are graced with a lump of butter and as many tablespoons of cream as can be spared? — Robert Farrar Capon

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth. — Mimi Spencer

It will not be easy to let go of your deceased mother, who stands in her kitchen slicing potatoes and roast, who hacks ice from the sidewalk with shovels; she is marrow and bone, a kernel of morals, values, and lessons compacted like some astronomical amount of matter into tablespoons, one with sugar for your cereal, another, for your fever, with a crushed aspirin and orange juice. You love her. You mark time and space by her: she is someone you are always either near to or very far from. — Jill Sisson Quinn

Preheat oven to 425 degrees F. Combine ¼ cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast. Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more. Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the — Lidia Matticchio Bastianich

A basic all-purpose rub: mix together one or two tablespoons equal parts black pepper, granulated garlic, grilled onion, and onion powder. That will give you real good base for any kind of meat. Just increase the amount if you're grilling large quantities. — Johnny Trigg

I will not go a day without coconut oil. I personally take four tablespoons per day, either on my salads, in my cooking or in my cups of green tea. — Miranda Kerr

Breakfast: Cinnamon Banana Pancakes These dairy-free and egg-free pancakes are not only delicious, but they are full of calcium, good fats and potassium that are healing to the body. Serves: 2 Cooking time: 30 minutes Ingredients: 4 overripe bananas, mashed 2 tablespoons coconut oil ½ teaspoon cinnamon powder ½ teaspoon allspice 2 tablespoons maple syrup — Amelia Sanders

Lavender and Lemongrass Shampoo Ingredients 1 cup of liquid Castile soap ½ cup of Coconut milk ½ cup of Honey 4 tablespoons of Coconut oil 2 tablespoons of Vitamin E oil 20 drops of Lavender oil 30 drops of Lemongrass oil Method Just mix all the ingredients together and store in a shampoo bottle. Shake well before using. Enjoy your amazing smelling hair! — Lila Mckenzie

Recipe: Honeybear Pie For the pie crust Flour - 2 cups Salt - 1 teaspoon Butter - 1/2 cup Apple Cider Vinegar - 2 tablespoons Water - 6 tablespoons To make two 9" crusts, combine the flour & salt & butter in a food processor. Add the vinegar and water and form into a ball. Wrap in plastic and chill for 30 minutes. For the pie filling Apples — J.M. Klaire

Pumpkin Flavor Latte Scrub Ingredients 1 ½ cups of brown sugar 2 tablespoons of ground coffee 1-2 tablespoons of pumpkin spice ¾ -1 cup of oil Instructions Combine all the ingredients, apart from oil Mix them together Add oil to the mixture and stir — Kate Hilton

For Bath: Combine one part baking soda, two parts Epsom salts and three parts sea salt. Then set aside this mixture, which is known as a bath base. When you take your next bath, add 5-6 drops of true lavender essential oil to two tablespoons of bath base. — Kimberly Jones

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah's 1st Note: Great-Grandma — Joanne Fluke

Starting the Day
The Legacy Letters
By Carew Papritz
Sometimes we make being happy so difficult. And being thankful such a chore. Starting the day like a job we hate. Beginning it like swallowing ten tablespoons of devil-made cough syrup. Because somehow along the way we forget that being alive and healthy and happy are noble goals-or just good ideas. And that the opposite of being alive is being dead. What a choice. — Carew Papritz

Take the juice of one lime and add it to two cups of diced watermelon, one cup of diced and peeled cucumber, three or four sliced green onions, a couple of tablespoons of fresh cilantro that's been cut very fine, two teaspoons of jalapeno peppers cut up just as fine, or more if you want it hotter, and a teaspoon of sugar. It's the best thing in the world with fresh fried corn tortilla chips, — Carolyn Brown

Meditteranean Summer Salad Serves: 5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice — Jenny Allan

3/4 cup rolled oats 1/4 teaspoon ground cinnamon Pinch of sea salt 1/4 cup fresh berries (optional) 1/2 ripe banana, sliced (optional) 2 tablespoons chopped nuts, such as walnuts, pecans, or cashews (optional) 2 tablespoons dried fruit, such as raisins, cranberries, chopped apples, chopped — Alona Pulde

1 cup milk (more or less, depending on how thick you like your oatmeal) ½ cup quick-cook rolled oats ¼ cup canned pumpkin puree ¼ teaspoon pumpkin pie spice ¼ teaspoon cinnamon ¼ teaspoon salt ½ banana, sliced ¼ cup walnuts, chopped 2 tablespoons maple syrup Whipped cream (optional) Bring the milk to a boil in a saucepan. Add the oats, then stir in the pumpkin, spices, and salt. Cook, stirring constantly, about 2 minutes (or as indicated by the package directions on the rolled oats). Pour the oatmeal into a bowl and add sliced banana, walnuts, maple syrup, and whipped cream (if desired). — Jordan Reid