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Yearly Archives: 2015

Antipasto Chopped Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 866

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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The Best Spaghetti Squash Recipe – Laura Vitale – Laura in the Kitchen Episode 865

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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How to make Moroccan-inspired meat stew: Katie’s recipe on The Meredith Vieira Show

I went on The Meredith Vieira show (aired January 1st, 2015), to compete in a "Comfort Food Cook-Off." I was intimidated by the fact that Padma Lakshmi, the host of the Bravo series "Top Chef," would be judging! Luckily...I had nothing to worry about. I won the challenge! Since I didn't go through the step-by-step recipe on the show, I wanted to make a video of it for you guys so you know how to make it (ahem, the winning dish!). I used chicken on The Meredith Vieira show, but I also love it with lamb...so I used lamb in the video. The two meats are entirely interchangeable, so choose whichever you prefer! And a huge shout-out to Food 52 (food52.com), which is where I initially got this recipe. They have so many wonderful recipes, and I really suggest checking out the site, if you haven't already! Here's what you'll need for the recipe: -1 teaspoon salt and 1 teaspoon pepper -1 teaspoon turmeric -2 teaspoons cumin -1 1/2 teaspoons coriander -1 teaspoon paprika -1 teaspoon cinnamon -2 pounds boneless lamb shoulder or 4 chicken breasts -3 tablespoons olive oil -1 large onion, halved and thinly sliced -3 cloves garlic, minced -2 cups chicken stock -1 cup pitted prunes -2 cups butternut squash, cubed -1/2 cup green olives, pitted -2 teaspoons lemon zest (about one lemon) -whole wheat cous cous to serve the stew on top of, and parsley to top it all off! Mix the spices (including salt and pepper) in a large bowl. Toss in the lamb/chicken to coat thoroughly. Heat 2 tablespoons of olive oil to a Dutch oven and brown the meat. Remove to a plate as cooked. Lower the heat to medium and add the onion and garlic, cooking for a few minutes, until the onion has become translucent. Return the meat to the pan and add the stock, prunes, squash, olives and lemon zest. Bring to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes. Garnish with the parsley and serve with whole wheat couscous. I hope you guys love this dish as much as I do :)

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