• Most Topular Stories

  • Barley Salad with Pomegranate and Halloumi

    Pots and Frills
    Pots and Frills
    18 Oct 2014 | 10:45 am
    The season for pomegranates, one of my favorite fruits, has just started. I have been experimenting with them again, adding to any dishes for their wonderful taste and health benefits. Today, then, a middle eastern style barley salad with pomegranate arils. The green salad with barley that I shared some time ago, and made at home I do not remember how many times, has been one of the most popular salads I ever served. Although there are many ingredients in that salad I would mostly credit the barley for its uniqueness. Barley is quite popular in Poland but I never saw it served as salad. But I…
  • Beet Caviar

    101 Cookbooks
    Heidi Swanson
    23 Oct 2014 | 9:33 pm
    I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend…
  • Hi, Hello.

    80 Breakfasts
    11 Oct 2014 | 1:26 am
    Hi there.  I know I’ve been away for a bit.  I know it’s been a little quiet over here.  I wish I could tell you (as I usually do) that work, Halloween planning, big school decisions, friends, life, and a million and one everyday things kept me too busy.  I wish.  I wish for the insistent demands of the many mundane things that usually vie for my attention.  Vie for all our attentions.  That steady, sometimes tedious, sometimes dull, sometimes frenetic, yet steady thrum of normalcy.  I wish.My father is sick and has been in and out of the hospital…
  • Peanut Butter White and Chocolate Chunk Cookies

    Cookie Madness
    23 Oct 2014 | 1:03 pm
    One of our Sunday rituals is a trip to Trader Joe’s, where we scout out cheap wines, see what’s new and load up on favorites.  Fuzz likes TJ’s lentils, Todd’s pick is the frozen roasted corn, and my personal favorite is Trader Joe’s Salted Peanut Butter.  It took me a while to get used to […]

    Bryanna Clark Grogan’s Vegan Feast Kitchen/ 21st Century Table
    Bryanna Clark Grogan
    20 Oct 2014 | 5:38 pm
    I was so  excited when I heard about Kathy Hester's new book on cooking with oats!  I love oats and regard them as a staple in my kitchen.  They are so healthful, homey, accessible, inexpensive and, well, indispensable.  We have oatmeal (with rolled oats) almost every morning, and I had used oats to make flour, in muffins, cakes, cookies, breads, waffles and pancakes, even to thicken soups.  But, in this book, Kathy has revealed what a chameleon the humble oat can be in the kitchen-- the vegan kitchen in this case!When I agreed to review the book and be a part of the…
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    101 Cookbooks

  • Beet Caviar

    Heidi Swanson
    23 Oct 2014 | 9:33 pm
    I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend…
  • Favorites List (10.17.14)

    Heidi Swanson
    17 Oct 2014 | 3:19 pm
    I've been waking up on the early side lately, and tend to do a bit of reading before the sun rises. Which means(!), I have a few things to share with you. Also, if any of you have any podcasts you're particularly excited about, give a shout in the comments. I'd love to add a few to my list... - Reading this, and reading this. - Watching this, and this. - Honey hunters - Armchair traveling: here, here, here, and here - The Interpreter - Find Your Beach - Lotta + Oaxaca - Rise & Shine - The magic. - To cook: Sprouted Rye Berries & Roasted Cauliflower & Vegetarian Pho - The Head Scarf Tie (via…
  • Spicy Chickpea and Bulgur Soup

    Heidi Swanson
    9 Oct 2014 | 8:33 pm
    I'm deep in the middle of a streak where I cook primarily from other people's cookbooks. Every now and then it's a groove I fall into, sometimes lasting a few weeks, other times a month or two. There's something creatively energizing, and at the same time, relaxing about following a recipe written by another cook or writer I admire. I like to mix it up a bit by alternating between recipes from new volumes (like the one today), and recipes from older titles (the Sopa Verde from last week). It's a practice that tends to shake out the creative cobwebs for me. So, that's where my head was at when…
  • Sopa Verde de Elote

    Heidi Swanson
    2 Oct 2014 | 9:01 pm
    Not that I need much encouraging, but I've been compiling a good number of older cookbooks - early titles by authors I love, first editions, and such. The intent is to make them available at some point related to Quitokeeto - perhaps not on the site, more likely at the studio so people can pick and choose and browse in person. An example would be a book like this one - Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978. It's the sort of title I like to revisit, for inspiration in my own kitchen, but also to understand what was inspiring Diana Kennedy in the 1970s. One…
  • Bar Tartine Cauliflower Salad

    Heidi Swanson
    25 Sep 2014 | 6:30 pm
    I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers. A good number of them are menus from past meals at Bar Tartine. For those of you who have yet to visit San Francisco, Bar Tartine is a much loved establishment in the heart of San Francisco's Mission district, just a couple of blocks from the (deservedly famous) namesake bakery. After Tartine, Chad Robertson and Liz Prueitt opened Bar Tartine - nearly ten years ago - and chefs Nick Balla and Cortney Burns have been at the helm since 2011. It's the place Wayne and I like to go to celebrate a…
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    80 Breakfasts

  • Hi, Hello.

    11 Oct 2014 | 1:26 am
    Hi there.  I know I’ve been away for a bit.  I know it’s been a little quiet over here.  I wish I could tell you (as I usually do) that work, Halloween planning, big school decisions, friends, life, and a million and one everyday things kept me too busy.  I wish.  I wish for the insistent demands of the many mundane things that usually vie for my attention.  Vie for all our attentions.  That steady, sometimes tedious, sometimes dull, sometimes frenetic, yet steady thrum of normalcy.  I wish.My father is sick and has been in and out of the hospital…
  • Buttery Broiled Sole

    25 Sep 2014 | 3:43 am
    I was flipping through a parenting magazine a couple of days ago, reading all the articles packed to the brim with how-to’s and good advice and words of wisdom…and I felt a familiar sinking feeling in the pit of my stomach.  Familiar because I realized, surprised, that I always feel this way when I read parenting magazines – like everything I’m doing is not exactly right and that grave consequences will surely follow.I realized further, although fashion magazines get a lot of censure for giving girls negative body image, and impossible (and quite limited) standards of beauty, I…
  • The Wagyu Bacon Giveaway...We Have a Winner!!

    19 Sep 2014 | 3:34 am
    How is everyone doing this wet and windy Friday?  Another typhoon has hit our shores and, as I've seen report after report on the news, floods abound and power is already down in some areas.  Now is the time to stay home and hunker down with your family...or with a good book and a bowl of something extra yummy.  Others are not so lucky, so do check out relief operations nearby.  I know San Antonio Parish in Makati has already started accepting donations -- just look for this hashtag on twitter:#SanAntonioReliefOpsOn other news, rain or shine, I promised one of you some…
  • It's Friday....and some bits & things for the weekend!

    12 Sep 2014 | 8:07 am
    It's Friday and I'm down with horrid bug.  It's been going around these parts, first with the little girl, then with the little boy, and then finally with mama...where it has settled with some vengeance in the form of achy bones and a really painful throat.  Not much of a Friday night for certain but I'm burrowing down with my family and that, above all, gives me great comfort.Between managing the sickies and work there hasn't been much time for puttering in the kitchen.  As such, I thought I'd share as some of the delicious food (and drink!) I have been enjoying in and around…
  • Breakfast #72: Wagyu Bacon & Eggs, Indulgence, and A Giveaway!

    4 Sep 2014 | 10:00 pm
    I left you last week while I was bemoaning my sorry state of having been reduced to wearing all flats…my heels gathering dust as they no longer fit my post-pregnancy feet (not to mention my post-pregnancy lifestyle).  What is a girl to do?  Do I resign myself to the fact that tottering around, 3-5 inches off the ground, my less-than-perfect legs feeling like a million bucks, is no longer in the cards for me?  Do I accept the fact that I can no longer say “fashion before comfort” with as much youthfully brash confidence as I did before I had children?  Do I start…
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    Cookie Madness

  • Peanut Butter White and Chocolate Chunk Cookies

    23 Oct 2014 | 1:03 pm
    One of our Sunday rituals is a trip to Trader Joe’s, where we scout out cheap wines, see what’s new and load up on favorites.  Fuzz likes TJ’s lentils, Todd’s pick is the frozen roasted corn, and my personal favorite is Trader Joe’s Salted Peanut Butter.  It took me a while to get used to […]
  • White Chocolate Pretzel Peanut Candies

    20 Oct 2014 | 12:52 pm
    This recipe was inspired by a creation from Beth Royals, a contest cook who enters and wins hundreds of cooking competitions. Not surprisingly, she made it to the finals of the upcoming Bake-Off with one of her clever ideas. For this candy/snack she took a roll of pie dough (the sponsor product) and cut it […]
  • Vienna Coffee Pie And Slice Solutions Pie Pan Review

    17 Oct 2014 | 5:30 am
    It’s nice when a new kitchen gadget actually does what it’s supposed to do, which is why I am dedicating this post to the Slice Solutions 9-Inch Sectioned Pie Pan Set. It’s a 9 inch pie pan with a top and bottom that separate in springform fashion, and has a divider insert that you put […]
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    Bryanna Clark Grogan’s Vegan Feast Kitchen/ 21st Century Table


    Bryanna Clark Grogan
    20 Oct 2014 | 5:38 pm
    I was so  excited when I heard about Kathy Hester's new book on cooking with oats!  I love oats and regard them as a staple in my kitchen.  They are so healthful, homey, accessible, inexpensive and, well, indispensable.  We have oatmeal (with rolled oats) almost every morning, and I had used oats to make flour, in muffins, cakes, cookies, breads, waffles and pancakes, even to thicken soups.  But, in this book, Kathy has revealed what a chameleon the humble oat can be in the kitchen-- the vegan kitchen in this case!When I agreed to review the book and be a part of the…

    Bryanna Clark Grogan
    13 Oct 2014 | 4:09 pm
    What DO vegans eat for holiday meals??The big rectangular pan holds my Tofu Pot Pie; bread and cornbread stuffing to the right; Pelka's "Wadorf-y" green salad above that; Sarah's mashed Comox Valley German Butter potatoes above that. Center right-- a trio of condiments-- orange-y homemade cranberry sauce, my homemade palm oil-free vegan "Buttah" and  vegan "ham" gravy, flanked by a platter of my roasted beets with olive oil and balsamic vinegar. Above that is a platter of roasted local veggies, and beside that roasted home-grown cauliflower and red peppers.  At the top corner…

    Bryanna Clark Grogan
    6 Oct 2014 | 8:33 pm
    I've worked on this recipe on-and-off for a little while. Besides making them vegan, I wanted to use ingredients that most North Americans would be able to obtain easily. These vegan savory omelets or pancakes, however you choose to think of them, are so simple, cheap and quick to make, but absolutely addictive!  They originated as frugal street food and were eaten often in the days of reconstruction after WWII. According to the book "Let's Cook Japanese Food!" by Amy Kaneko (now out of print, but a nice little book of Japanese home cooking and amazon has some 2nd hand…

    Bryanna Clark Grogan
    29 Sep 2014 | 4:46 pm
    I'm going to start out by apologizing for being TWO WEEKS between blog posts!  I have been working on a few ongoing cooking experiments/projects, but, for the most part, we have been eating pretty simple meals with our own or local produce that is in such abundance.  For a few days, when my husband had some sort of flu, he wasn't eating at all, so I wasn't doing much cooking at all.  In between, I was tackling my pantry, which was badly in need of a good clean-out and re-organization.  It felt so good to get that done!The above "tile" of photos represents four of the quick…

    Bryanna Clark Grogan
    15 Sep 2014 | 9:19 pm
    The tomatoes are coming in fast and furiously, from our garden and from the gardens of friends. We have big ones and little ones, red ones and yellow ones. We're eating them on salads, in sandwiches and many other dishes, but it's hard to keep up.  Yesterday, I slow-roasted a small tray of tomatoes of various sizes and varieties and knew I could do something with them for dinner that night.If you've never slow-roasted tomatoes, cut them in half horizontally if round, lengthwise if the long paste type.  Cover your rimmed baking sheet with foil and then with baking parchment.
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  • Caramel Apples

    23 Oct 2014 | 10:26 am
    Caramel apples are one of those things that are as much fun to make as they are to eat. I made this batch with my goddaughter Piper with apples she had picked apple picking at a nearby orchard. The last time I made caramel apples with young Piper she was barely 4 years old, and she covered her apple with pink sprinkles. Continue reading "Caramel Apples" »
  • Classic Baked Acorn Squash

    19 Oct 2014 | 9:05 am
    Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon. Continue reading "Classic Baked Acorn Squash" »
  • Farro with Swiss Chard and Radicchio

    16 Oct 2014 | 12:14 pm
    Do you ever eat farro? It’s an ancient grain related to wheat. It has a wonderfully nutty, rich flavor and works beautifully as a side dish to chicken and pork. You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done. Continue reading "Farro with Swiss Chard and Radicchio" »
  • Honey Mustard Chicken

    13 Oct 2014 | 12:29 pm
    This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. Continue reading "Honey Mustard Chicken" »
  • French Toast

    11 Oct 2014 | 6:18 pm
    Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite, and most indulgent, breakfast dishes. Continue reading "French Toast" »
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    Kalyn's Kitchen®

  • Roasted Brussels Sprouts with Avocados and Pecans (Low-Carb, Gluten-Free, Paleo)

    Kalyn Denny
    24 Oct 2014 | 5:22 am
    Roasted Brussels sprouts are already amazing, and they get kicked up a notch with avocado and pecans!(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.  This would be a great option if you're looking for Thanksgiving ideas, or just serve as a nice side dish for dinner.) For years I wasn't much of a brussels sprouts fan, and then I tried roasted brussels sprouts.   Roasting them gave the brussels sprouts an amazing nutty flavor (and the fact that the recipe had balsamic vinegar,…
  • Slow Cooker Cauliflower Rice Greek Chicken Bowl (Low-Carb, Gluten-Free, Can Be Paleo)

    Kalyn Denny
    22 Oct 2014 | 10:51 am
    Shredded Slow Cooker Greek Lemon Chicken is served over Cauliflower Rice and topped with Greek Salsa.Have you tried Cauliflower Rice yet? I've been having fun experimenting with it as a carb-conscious substitute for rice or other grains, and I'm especially liking it in dishes like this Slow Cooker Cauliflower Rice Greek Chicken Bowl where the cauliflower rice gets a flavor boost from slow-cooked lemony Greek chicken and a Greek salsa mixture that's layered over the chicken.  This is a perfect crock pot dish to start in the afternoon on a busy day.  The chicken cooks in about 3…
  • Fruity Lentil Salad with Persimmon, Apple, and Avocado (and Ten More Meatless Salad Ideas with Persimmons)

    Kalyn Denny
    20 Oct 2014 | 1:00 am
    The combination of lentils + fruit really worked in this Fruity Lentil Salad with Persimmon, Apple, and Avocado!I'm a huge fan of lentil salads (like this Vegetarian Lentil Taco Salad or this Lentil and Barley Greek-Style Salad), but I have to admit combining lentils, fruit, and avocados into this Fruity Lentil Salad with Persimmon, Apple, and Avocado was thinking outside the box, even for a lentil-lover like myself.  But please believe me when I say that this slighty-sweet salad with lentils and fruit was just delicious!  I learned to really like persimmons when a blogging friend sent…
  • Recipe for Sausage and Kale Mock Lasagna Casserole (Low-Carb, Gluten-Free)

    Kalyn Denny
    17 Oct 2014 | 12:13 am
    This Sausage and Kale Mock Lasagna is so delicious, you won't even miss the noodles!(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.   This delicious mock lasagna that I first posted in 2012 has all the flavors that make lasagna good without the pasta, enjoy!) I love creating Phase One recipe ideas beyond the usual grilled-meat-and-salad meals that many people rely on when they're watching their weight.  Not that I don't enjoy a delicious piece of meat or fish and a tasty…
  • Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers (Low-Carb, Gluten-Free)

    Kalyn Denny
    15 Oct 2014 | 1:00 am
    So many good flavors in this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers.I've mentioned how I'm working to embrace ground turkey, after years of thinking it was rather bland in the flavor department.  And lately I'm really loving it, especially when it's in a highly-seasoned recipe like this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers.   In this dish the oil is seasoned with onion onion and garlic, and then the cooked turkey is flavored with a stir-fry sauce that has fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Tamari Gluten…
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    Vegetarian Recipes |

  • Classic Baked Acorn Squash

    19 Oct 2014 | 9:05 am
    Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon. Continue reading "Classic Baked Acorn Squash" »
  • Farro with Swiss Chard and Radicchio

    16 Oct 2014 | 12:14 pm
    Do you ever eat farro? It’s an ancient grain related to wheat. It has a wonderfully nutty, rich flavor and works beautifully as a side dish to chicken and pork. You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done. Continue reading "Farro with Swiss Chard and Radicchio" »
  • Butternut Squash Apple Soup

    10 Oct 2014 | 4:42 pm
    It’s the season for butternut squash! The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives. Butternut squash can be a challenge to cut raw (see our easy how-to here), it’s so much meatier than mostly hollow pumpkins. Continue reading "Butternut Squash Apple Soup" »
  • Roasted Pumpkin Seeds

    10 Oct 2014 | 10:29 am
    Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack. I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. Continue reading "Roasted Pumpkin Seeds" »
  • Applesauce

    8 Oct 2014 | 12:17 pm
    Nothing beats the taste of homemade applesauce, and it’s so easy to make! Every year, starting in mid summer with the Gravensteins, and through late fall with Granny Smiths and Fuji apples, my father processes dozens of batches of applesauce from apples picked from his trees. Continue reading "Applesauce" »
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    smitten kitchen

  • cauliflower cheese

    23 Oct 2014 | 9:03 am
    What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran. Okay, well, maybe just the cauliflower is. I realize this dish may sound strange if you’ve never heard of it. The first time I saw it on a menu in the UK last fall, I thought a word was missing, perhaps “with” or “and.” I mean, you cannot make cheese out of cauliflower or vice-versa, or at least I hope not.* And then I tried it, bubbling and brown in a small ramekin aside my…
  • homemade harissa

    20 Oct 2014 | 9:27 am
    One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days. I’ve got no Thai chile-eating bravado, no Sichuan peppercorn count to throw around, and I never even once in college went to one of those Buffalo wings places where they make you sign a waiver (such as the delightfully named, late Cluck U Chicken near Rutgers University) and lived to brag about it, the way others might boast about how much they bench press or how fast they run a mile (nope, nothing to swagger about there either). My ideal hot sauce can’t be found…
  • carrot cake with cider and olive oil

    16 Oct 2014 | 8:58 am
    Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy thud of a carrot cake loaf I want more of in my life. Sure, there’s a carrot cake cupcake/layer cake in the archives, but it’s a…
  • fall-toush salad

    13 Oct 2014 | 4:52 pm
    This probably makes no sense. The classic Levantine fattoush salad that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways. It’s bright, crunchy and the absolutely ideal thing to eat on a hot day. But at least on this coast, we’re done with beach days for a while. We’re done (or were supposed to be before today’s confusion) with open-toed shoes, permanently open windows, and going out without a jacket and not…
  • better chocolate babka

    9 Oct 2014 | 9:12 am
    Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store…
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    The Restaurant Recipe Blog

  • Mummy Face Pizzas

    24 Oct 2014 | 5:21 am
    Today I have some exciting new recipe ideas (below) for your weekend meals.  These dishes are bursting with flavor and are sure to please your palate.  First I have a secret recipe for a fun Halloween inspired dish that your kids will love.  With a little creativity, a boring bagel is turned into a yummy pizza that looks like a spooky mummy. This recipe is only one of many Halloween recipes featured in the “Spooky Fun Halloween Recipes” cookbook.  This new cookbook features over 50 creative and fun Halloween recipes. Members of our Discount Cookbook Club will receive this entire…
  • Olive Garden Herb Roasted Chicken

    22 Oct 2014 | 6:17 am
    It’s always enjoyable when you can easily prepare a home cooked meal.  Today’s secret recipe (below) is an excellent dish to make for a nice family dinner.  Olive Garden’s herb roasted chicken comes out perfectly moist and tender.  Every bite is full of fresh vibrant flavors of rosemary, sage, thyme and lemon. No meal is complete without a side dish, so prepare some broccoli and cheese topped potatoes by following this recipe from our forum: Go Here Enjoy! =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Reliable Workers Needed (Only 23 Openings Left) If you want to earn…
  • The Clam Restaurant Autumn Corn and Clam Chowder

    20 Oct 2014 | 6:13 am
    Today’s 5 star secret recipe comes from The Clam restaurant in New York City.  Chef and owner Mike Price created this restaurant around his favorite ingredient, the clam.  The Clam features a seasonal, clam-focused seafood menu presented in a cozy, brick-walled space with large windows. One of their seasonal dishes for this time of year is the autumn corn and clam chowder.  This rich chowder based soup is chock full of fresh corn, potatoes, bacon and of course steamed littleneck clams. If you love chowders, then make sure you check out some of the other delicious chowder recipes on…
  • Egg Rolls

    17 Oct 2014 | 7:46 am
    Today I have some new dinner recipes (below) that are packed with wonderful flavor and are so easy to prepare.  First I have a secret recipe for Chinese style egg rolls.  These yummy egg rolls are filled with shrimp, pork and Napa cabbage.  Serve these with duck sauce on the side. This is only one of the authentic Chinese recipes featured in the Cooking Chinese Style cookbook.  Now you can cook delicious Chinese food at home with this collection of 100 easy-to-follow recipes. Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re…
  • Five Guys Fries

    15 Oct 2014 | 7:09 am
    When it comes to making a boardwalk style fry, the creators of Five Guys Burgers and Fries have been doing it well for over 20 years.  Boardwalk style fries are made using pure peanut oil which give them a very distinct flavor.  These fries are cooked until firm on the outside with a baked potato-like consistency on the inside.  Today’s secret recipe will teach you how to made these yummy fries at home. You can also make Five Guys famous burgers by using this secret recipe from our forum: Go Here Enjoy! =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 1 Strange Tip That Destroys…
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    Chef Tom Cooks - Recipe Blog

  • Chicken Parmesan Meatballs

    Thomas Grossmann
    3 Oct 2014 | 7:31 am
      These chicken Parmesan meatballs is a wonderful dish that is full of flavor.  Serve them over pasta, with bread, or you can make chicken parm meatball sliders. For the meatballs: 1 lb ground chicken ¼ cup dried Italian seasoned breadcrumbs 3 tbsp grated onion 1 tbsp dried parsley 1 tbsp chopped fresh basil ½ cup grated Parmesan cheese ¾ tsp salt ¼ tsp black pepper 2 garlic cloves, minced 1 large egg, beaten pinch of red pepper flakes 2 tbsp olive oil For baking: 12 oz marinara sauce 8 oz mozzarella cheese 2 tbsp Parmesan cheese To make the meatballs: Preheat oven to 400° F. Add…
  • Mozzarella & Tomato Salad

    Thomas Grossmann
    2 Oct 2014 | 6:12 pm
    12oz assorted small tomatoes, cut into quarters 10oz mozzarella cheese, cut into cubes 3 tablespoons olive oil 1 tablespoon balsamic vinegar 3 cloves garlic, minced 1/2 tablespoon oregano salt & black pepper, to taste Place the tomatoes and mozzarella cheese in a bowl. In a separate bowl combine the remaining ingredients and mix well. Pour over the tomato and mozzarella mixture and toss to combine. Serves 4 Related Posts:Easy Beef Empanadas with Chimichurri – Served with…Tomato-Cucumber SaladSauteed Chicken Breast with Quick Tomato & Artichoke…Prosciutto &…
  • Smoked Paprika Steak Wraps with Horseradish Cream

    Thomas Grossmann
    30 Sep 2014 | 6:26 pm
    4 sirloin steaks (6oz each) 1 garlic clove, minced 2 teaspoons smoked paprika olive oil 1/2 cup sour cream 3 tablespoons minced prepared horseradish 8 small flour tortillas 1/3 cup baby greens 2 ripe avocados, sliced pickled red onions salt and black pepper, to taste Rub the steaks with garlic on both sides.  Season both sides with salt, black pepper and smoked paprika. Heat a grill or grill pan over high heat and brush with oil.  Add the steaks and cook for 3-4 minutes on each side.  Remove from heat and let rest for 5 minutes. Meanwhile, mix together the horseradish and sour cream. …
  • Pickled Red Onions

    Thomas Grossmann
    15 Sep 2014 | 6:14 pm
    These pickled red onions can be made quickly and taste great on wraps and sandwiches. 1/2 cup apple cider vinegar 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 red onion, thinly sliced Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a container; pour vinegar mixture over. Let sit at room temperature for 1 hour. Related Posts:Spicy ColeslawGerman Potato SaladSmoked Paprika Steak Wraps with Horseradish CreamHoisin SauceChicken Fajita Skillet
  • Citrus Honey-Soy Glazed Chicken

    Thomas Grossmann
    15 Sep 2014 | 8:58 am
    4 chicken breasts 1/4 cup honey 1/3 cup light soy sauce 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 1 tablespoon fresh ginger, finely chopped juice of 1 lime In a bowl, mix together honey, soy sauce, pepper, garlic, ginger and lime juice. Place chicken breasts in a large ziplock bag with marinade. Set in the fridge for at least 30 minutes to marinate. On a heated grill or broiler, cook chicken breasts until done. Serves 4 Related Posts:Honey Glazed ChickenChipotle-Glazed Roast ChickenBarbecue Broiled Chicken BreastsChicken Avocado Salad with Sriracha DrizzleChicken Thighs…
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    Diet Recipes Blog

  • Green Smoothie recipe – 137 calories

    On a Diet
    14 Oct 2014 | 7:52 am
    A delicious and nutrient dense powerhouse smoothie. Green Smoothie recipe – 137 calories Ingredients: 2 ounces spinach 3 ounces kale 2 bananas 1 apple (cored) 2 tablespoons fresh basil (chopped) 1 ounce fresh ginger root (grated) 1/2 ounce fresh turmeric (grated) 2 tablespoons tomato paste 2 garlic cloves 1 ounce flax seed (ground) 32 ounces water (or to fill blender to 64 oz) Preparation: 1. Combine all the ingredients in a large blender and process until smooth 2. Serve immediately. 3. Note: Bananas and apples may be frozen in advance. Ice may be substituted for a portion of the water.
  • Best Low-Carb Recipes on the Net (September 2013 Edition)

    On a Diet
    4 Oct 2013 | 3:12 am
    Here are the best low-carb recipes published on the internet in the month of September 2013. If you think other recipes also deserve to be on this list, please leave a comment! More diet recipes from September 2013: Low-calorie recipes Low-fat recipes Gluten-free recipes Dairy-free recipes Paleo diet recipes Diabetic recipes LOW-CARB RECIPES Low Carb Peanut Butter Pie Low Carb Peanut Butter Pie recipe by Julie @ The New Lighter Life Low-Carb Loaded Baked Cauliflower Low-Carb Loaded Baked Cauliflower recipe by Rhonda @ Just A Pinch Recipes Fresh Peach and Blueberry Yogurt Parfait Fresh Peach…
  • Best Low-Fat Recipes on the Net (September 2013 Edition)

    On a Diet
    3 Oct 2013 | 6:42 am
    Here are the best low-fat recipes published on the internet in the month of September 2013. If you think other recipes also deserve to be on this list, please leave a comment! More diet recipes from September 2013: Low-calorie recipes Low-carb recipes Gluten-free recipes Dairy-free recipes Paleo diet recipes Diabetic recipes LOW-FAT RECIPES Low Fat Egg White Chocolate Chip Cookies Low Fat Egg White Chocolate Chip Cookies recipe by Muscle Egg Low-Fat Pumpkin Cheesecake Low-Fat Pumpkin Cheesecake recipe by Cascia @ The Healthy Moms Magazine Low Fat, Low Calorie Chicken and Dumplings Low Fat,…
  • Best Low-Calorie Recipes on the Net (September 2013 Edition)

    On a Diet
    3 Oct 2013 | 1:41 am
    Here are the best low-calorie recipes published on the internet in the month of September 2013. If you think other recipes also deserve to be on this list, please leave a comment! More diet recipes from September 2013: Low-fat recipes Low-carb recipes Gluten-free recipes Dairy-free recipes Paleo diet recipes Diabetic recipes LOW-CALORIE RECIPES Low Calorie Broccoli Soup Low Calorie Broccoli Soup recipe by Low Calorie Low Carb Diets Simple & Elegant Low-Calorie Lunch – Lemon & Herb Poached Salmon Simple & Elegant Low-Calorie Lunch – Lemon & Herb Poached Salmon…
  • Low-Calorie Garlic Lentil Soup recipe – 171 calories

    On a Diet
    24 Apr 2013 | 4:27 am
    A very simple but tasty lentil soup. Not hard to make either. You can thin it with a little veggie stock or water, or serve it as it is if you like thick, hearty soups. Low-Calorie Garlic Lentil Soup recipe – 145 calories Ingredients: 1 cup red lentils, rinsed and drained 2 garlic cloves 2 onions, finely chopped 1 carrot, thinly sliced 2 bay leaves 2 tablespoons olive oil 1 pinch oregano or 1 pinch dried marjoram 2 tablespoons red wine vinegar 6 1/4 cups vegetable stock salt and pepper, to taste Preparation: 1. Put the lentils, garlic, onions, carrot, bay leaves, oil, oregano or…
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    Food Wishes Video Recipes

  • Beef on Weck, Part 2: The Meat Within

    23 Oct 2014 | 10:01 pm
    As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast.
  • Happy National Nut Day!

    22 Oct 2014 | 9:40 am
    Yes, October 22nd is National Nut Day (thank you, Twitter), and while no one knows exactly why, it does give us an excuse to repost this deliciously addictive, spiced nut mix.With party season rapidly approaching, the timing is perfect for this easy to make snack. Follow this link for the full post and ingredients. Enjoy!
  • Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

    21 Oct 2014 | 10:01 am
    Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck. The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York. Sorry, chicken wings. As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local…
  • Next Up: Beef on a Weck Week!

    19 Oct 2014 | 9:12 pm
  • Bay Scallop Chowder – Looks Good?

    17 Oct 2014 | 8:13 pm
    Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy. I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in…
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    Savory Tv | Delicious chef recipes, videos, and culinary tips

  • Pumpkin love! Chef Peter Oleyer’s pumpkin seed granola recipe

    Savory Tv
    18 Oct 2014 | 3:37 pm
    Well hello and happy October! Here’s a quick and easy nutritious use of remnant pumpkin seeds you may have, via Chef/Owner Peter Oleyer of Brooklyn’s food truck turned restaurant Calexico Red Hook. Enjoy! ♥ Pumpkin Seed Granola Ingredients: 2 cups rolled oats 1 cup slivered almonds ½ cup pumpkin seeds ¼ cup vegetable oil ¼ […]
  • Culinary Tip: How To Rinse Quinoa

    Savory Tv
    11 Oct 2013 | 12:16 am
    Quinoa has an outer seed coat of saponins which need to be thoroughly rinsed off, otherwise the grain will have a bitter unpleasant flavor. There are several ways to do this. 1) Rinse the grain under running water several times using a fine mesh strainer. This is the preferred and simplest method. A typical colander […]
  • A Free Online Harvard Class Demystifying Science and Cooking

    Savory Tv
    2 Oct 2013 | 7:18 am
    This is the coolest online concept we’ve seen in a long time!  Harvard University and MIT have created edX, and are offering free online classes for everyone. And look at this course beginning October 8th!  Science & Cooking: From Haute Cuisine to Soft Matter Science.  We’re in!  Our instructors are Chefs Ferran Adrià, José Andres, […]
  • Chef Lance Seeto’s Turmeric Tea

    Savory Tv
    23 Sep 2013 | 1:08 am
    Chef Lance Seeto, star of the Fiji TV show “Taste of Paradise”, is the Executive Chef for the award winning exotic Castaway Island resort in Fiji. Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine,  and he is a proud member of the Australasian […]
  • Chef Meredith Kurtzman’s Coconut Gelato Recipe

    Savory Tv
    20 Sep 2013 | 1:40 am
    Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato recipe from Pastry Chef Meredith Kurtzman of Mario Batali’s Otto Restaurant in NYC. “Since it’s less fatty, we add stronger fresher flavors” says Chef […]
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    Savory Sweet Life - Easy Recipes from an Everyday Home Cook

  • Crispy Chicken Thighs with Lemon, Artichokes, and Beans

    Alice Currah
    15 Oct 2014 | 11:05 am
    Ever have one of those days you feel like crud and all you want is a satisfying home-cooked meal to enjoy in a therapeutic kind of way?  Sometimes my mind starts thinking about certain types of comfort food that may feel good eating at the time but the next day has me feeling all sorts […]
  • Bourbon Bacon Jam Recipe

    Alice Currah
    13 Oct 2014 | 8:02 am
    Imagine being a successful independent banker until the eve of the Civil War, only to find your fortune gone the day after the South was defeated.  Edmund Mcllhenny had no idea how his new future would unfold after leaving New Orleans and fleeing to Avery Island, Louisiana with his in-laws, or that the best was […]
  • Fire Roasted Poblano Pepper and Eggs

    Alice Currah
    29 Sep 2014 | 8:08 am
    One of the most rewarding culinary experiences I recently experienced involved having to hike every morning for my breakfast for seven days.  At the crack of dawn just as the sun was about to rise, I would wake up from a deep slumber with the famous and sacred Kuuchamaa mountain showing off her glory in […]
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  • Stuffed Chicken Breast with Prosciutto, Pears and Brie

    22 Oct 2014 | 7:48 am
    Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It's delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.I've teamed up with Harry & David with the launch of The Skinnytaste Cookbook, and have some fabulous things planned, so stay tuned! This recipe was created with their Royal Riviera pears exclusively for their blog Field Notes. Please head on over to their blog to…
  • Fig Balsamic Roasted Pork Tenderloin

    21 Oct 2014 | 9:02 am
    This is a great, quick and easy pork tenderloin recipe topped with a sweet & tangy glaze. It's super simple to make with just a few ingredients which is perfect for weeknight cooking.I'm pretty obsessed with Trader Joe's Fig Butter and combined it with some balsamic vinegar to create this glaze. Then I roasted it in the oven for about 25 minutes and served it with these awesome brussels sprouts. If you can't find fig butter, any fruit butter such as apple butter would work great. Click Here To See The Full Recipe...
  • Gluten-Free Lightened Up Banana Nut Bread

    19 Oct 2014 | 10:16 am
    Low-fat, gluten-free banana nut bread made two-ways! My family went bananas for this!!My aunt recently started following a gluten-free diet, and my close friend has Celiac, so lately I've been dabbling more with gluten-free baking. I had a large bunch of over-ripe bananas sitting on my counter and decided to experiment taking my favorite Low-fat Banana Nut Bread Recipe and making it gluten-free. Since the recipe makes two loafs (yes you can halve it if you wish) I thought why not use two different gluten-free flours to see which yields the best results. Not having a ton of experience baking…
  • Spicy Whole Wheat Linguini with Sausage and Roasted Peppers

    15 Oct 2014 | 9:12 am
    If only you could taste how good this dish is! But since you can't, you're going to have to take my word for it. It's everything I love in a meal and it's all ready in about 30 minutes.  I love using spicy chicken sausage to give it a little kick, but if you want to make this mild for your family, simply swap it for sweet Italian.I don't know about you, but for years I tried to like whole wheat pasta and never found a brand that my family would eat. Then last year I discovered DeLallo organic whole wheat pasta and it changed my life. My Italian husband who is pretty picky…
  • Baked Pears with Walnuts and Honey

    14 Oct 2014 | 9:43 am
    Baked pears with cinnamon, honey and walnuts – it doesn't get simpler that this!I had some beautiful ripe Royal Riviera pears on my counter from Harry & David and didn't want to waste them, so I cut them in half, cored them and baked them in the oven this morning. While they baked my kitchen smelled heavenly! They turned out even better than I hoped – I had one for breakfast with a little yogurt, but this would also make a wonderful dessert. Click Here To See The Full Recipe...
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    In Erika's Kitchen

  • Falafel stuffed mushrooms and the joy of unexpected visitors

    Erika Kerekes
    15 Oct 2014 | 9:17 pm
    We live in a drop-in house. I know some people hate drop-in visits. I love them. They remind me of college, four happy years of back-to-back unexpected visitors. It helps that I'm not embarrassed by the mess that is my house. I assume friends will understand the Not Ketchup chaos. I'll clean up when I'm a millionaire. This past Saturday morning our friends G and N popped in during their
  • A giveaway from the Women Food Entrepreneurs

    Erika Kerekes
    2 Sep 2014 | 7:50 am
    When I started Not Ketchup at the beginning of this year, I never imagined I would find so many creative, generous people willing to help me on my entrepreneurial journey. I've been lucky to fall in with a group of other women building natural food businesses. We call ourselves the Women Food Entrepreneurs and we "meet" in a private group on Facebook. Over the past few months we've shared
  • How to dress up rotisserie chicken, and big news about Not Ketchup

    Erika Kerekes
    27 Aug 2014 | 2:11 pm
    Cherry Chipotle Not Ketchup on the floor at Sam's Club - yes, that's right, Sam's Club I haven't had a lot of time to cook lately, and the photo above is one reason why. This summer has been all about Not Ketchup, my new food business. While my kids were away at camp, I made cold calls, met with new retailers, spoke at a conference, did store demos, and generally ran around trying to get
  • Erika's ultimate chicken burger, no grill required

    Erika Kerekes
    16 Jul 2014 | 7:35 pm
    I know you're supposed to grill burgers. But for chicken burgers - even when the ground chicken mixture includes plenty of dark meat - I find the grill too aggressive. There's nothing worse than a dry chicken burger. And that's what I get when I cook chicken burgers on the grill. My favorite chicken burger is moist, well seasoned, studded with chopped green onions, and cooked in a skillet on
  • A Not Ketchup fruit ketchup #giveaway to celebrate the Not Ketchup Tour O' Texas

    Erika Kerekes
    27 Jun 2014 | 4:56 pm
    I just flew back from the Not Ketchup Tour O' Texas, and boy, are my arms tired. {ba-dum bum} Seriously arms are tired. As are my legs, my feet, my back, and my brain. My 12-year-old son and I went to Texas to demo Not Ketchup, my new line of artisan fruit ketchups, at all nine Central Market gourmet superstores. Nine stores in five cities in 12 days. At each six-hour demo, we
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    Lite Bite

  • Recipe | Easy Gulkand Mewa Burfi or Fig & Date Fudge with Rose preserve – And I am not complaining..

    sanjeeta kk
    18 Oct 2014 | 4:24 am
    There are many things in life that I wish I could keep with me forever. The memories and days spent at my hometown in Udiapur tops that list. I had a chance to visit Udaipur last week, which incidentally was my shortest ever trip to my hometown. I started at the wee hours of morning, left my children behind for a week, changed two fights, killed never-ending transit time at airport, and then traveled by road again to finally reach Udaipur late in night. Yes, I did it all in one day. But I am not complaining. I never believed in the saying that one travels more useful when they travel alone…
  • Recipe | Indian style open-faced Sandwiches – A walk down the memory lane

    sanjeeta kk
    13 Oct 2014 | 2:16 am
    “We do not know the value of our moments until they have become a memory.”  ~Sam H. The saying reflects my school days, perfectly. I didn’t give much thought back then, but school days and school friends were the best. Days pass and memories fade. We just didn’t realize how soon time flew past. Distance, family commitments and work pressure is keeping many of us away from each other. But our bond of friendship is still strong and the good memories are with us forever. I recently got a chance to attend an alumni meet of my old school in Udaipur.  I grabbed the golden opportunity…
  • Recipe | Quick Fried Rice with Capsicum and Almonds – It’s all Greek to me..

    sanjeeta kk
    25 Sep 2014 | 8:33 pm
    Any recognition feels good, as it is a reward and an affirmation of what one does…Hmm..agreed. But what one does when one is featured in two different magazines and is still trying to decipher what is written in there. Google translation of both the articles makes it a comic read. Well, sometimes, somethings are best if left unsaid. Hoping good is written about me  here is how it all started… The other day I received this mail from the editor of a popular Italian magazine; “Dear Sanjeeta, I’m writing you from the Cucchiaio d’Argento office in Italy. We liked your blog and…
  • Recipes | Three Quick Indian Stir-fry recipes aka Subzis

    sanjeeta kk
    23 Sep 2014 | 4:30 am
    A Subzi or vegetable stir-fry is an integral part of an Indian Thali (platter. If Subzi is one of the important components alongside a flat bread in a North Indian thali then it takes the form of an accompaniment to rice dishes in South India. Subzi also refers to any vegetable in Hindi. I like these quick subzis made with fresh vegetables more than the slow-cooked curries wherein the vegetables are completely lost in the flavors of spices and gravies they are cooked in. Whether it is a rich Peas and paneer butter masala or a creamy malai kofta, to me they all taste same. I prefer the…
  • Recipes | Three easy Indian Stir-Fry recipes aka Subzis – Simple food big flavors

    sanjeeta kk
    23 Sep 2014 | 4:29 am
    “I am jealous of your husband and kids, they get to eat five-star cooking every day” was one of the questions in an online interview on Ganga’s blog here. And she is the nth person to have said the same to me. The fact remains that most of days what comes out of my kitchen is a simple one-skillet meal with whatever spices or vegetables I have on hand. Yes, my personal favorite is simple Indian food which is quick to cook and is very near to its natural state. Well…competing for the title of Master Chef is never in my mind, every time that I take a ladle in my hand Indian Subzi…
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    Healthy. Delicious.

  • Rigatoni with Pumpkin, Fennel and Maple Sausage

    Lauren Keating
    23 Oct 2014 | 1:30 am
    Are you the kind of person who loves it when the syrup from your stack of pancakes creeps across your plate and onto your sausage? I totally am. Which is why I was through-the-roof excited to learn that Jones Dairy Farm makes an all natural maple sausage. I bought a few packs the last time I went to the grocery store, and it exceeded my expectations. It’s seriously good – and seriously maple-y. (I don’t know why I was so surprised; Jones doesn’t mess around when it comes to sausage.) Even though it’s breakfast sausage, I thought it might work well in a savory recipe…
  • Taco Veggie Burgers {Gluten Free}

    Lauren Keating
    19 Oct 2014 | 1:37 am
    Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I was compensated for my time creating this recipe. These taco veggie burgers are a fun dinner that the whole family can enjoy – and they’re gluten free! I really love making my own veggie burgers. Once you get the hang of it, they’re super easy and so much tastier than anything you can buy at the store. Plus, the flavor options are practically limitless! For these taco burgers, I made patties out of brown rice and black beans, with a…
  • Creamy Tomato Basil Soup with Cheddar Walnut Crackers

    Lauren Keating
    15 Oct 2014 | 1:30 am
    I can’t think of anything better to do a cold, rainy fall afternoon than to curl up with a warm mug of creamy tomato soup (sans cream) and a handful of cheddar walnut crackers. Both recipes are amazing on their own, but together they’re perfect. Some things can’t be rushed. Like, for example, my appreciation of tomato soup. Growing up, I HATED it. I thought it was pretty much the worst thing anyone could possibly want to eat. It was acidic and tinny and just… plain. No macaroni or chicken or chunks of carrot? Yawn. But then, slowly, I started to get its allure. It started when I…
  • Cheddar and Polenta Pancakes with Avocado Butter + A Peek Inside My Cabinets

    Lauren Keating
    13 Oct 2014 | 1:30 am
    I alluded to my overstuffed freezer last week, but my cabinets can be an equally scary place. I only have a few of them, and they get cluttered really quickly – especially since I’m always buying/receiving samples of fun new ingredients that I don’t have immediately plans for. I spent a few hours over the weekend cleaning out my two main cabinets and I’m pretty impressed with the results (if I do say so myself!). Keep reading to find out how you can win a cabinet makeover of your own! I can’t believe I’m actually going to share the before photos with you (they…
  • Steak + Wasabi Pea Salad with Hoisin Vinaigrette

    Lauren Keating
    9 Oct 2014 | 6:23 pm
    I can’t remember where I first saw the idea for putting wasabi peas on a salad, but it’s completely brilliant! They add an unexpected pop of flavor and a crunch that’s a fun alternative to croutons. They’re also gluten free so, as long as you’re careful about the other ingredients you add, your salad can be too! (This salad is gluten free, but be careful about the brand of hoisin sauce you use: many are gluten free, but others contain fermented wheat protein.)  The leaves are changing colors, it’s getting dark out early… and the inside of my house…
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    Authentic Greek Recipes

  • Greek Beef with Plums and Quince

    5 Oct 2014 | 3:29 am
     This is a delightful Greek recipe with a combination of beef and fruit. Try it - we're sure you'll love it!The grape syrup we mention in the ingredients is called Petimezi in Greek.Ingredients1kg beef (from a tender part) cut into 6 portions½ kg plums cut in half (remove stones)½ kg quince peeled and sliced2 large onions cut into thin slices½ kg fresh tomatoes grated1 tbsp tomato paste12 medium-size garlic cloves cut into thin slices150ml olive oil60ml grape syrup (petimezi)60ml vinegar5-6 juniper berriesSalt and pepper to tastePreparationRinse the beef and dry in kitchen paper.Put…
  • 10 Most Popular Greek Recipes On Pinterest For September

    1 Oct 2014 | 4:58 am
    These are the 10 most popular Greek recipes from our boards in Pinterest this last month. Bean Soup (Fasolada) comes out on top! To go to the recipes, just click on the links. Follow us on Pinterestsymposio Bean Soup (Fasolada)Eggplant PapoutsakiaTzatzikiGreen Beans (Fasolakia)Stuffed Vegetables (Gemista)Cheese Pie (Tiropita) with Feta and Bechamel BouyourdiPeinirliKeftedakia (Small Meatballs)Baklava Eat and Enjoy! ca-pub-5932202259726035
  • 9 Greek Bread Recipes

    17 Sep 2014 | 2:59 am
    There are several types of bread traditionally made in Greece - some of them at particular times of the year. We've put together a list of 9 breads for you. Just click on the links to go to the recipes.Cheese Bread (Tiropsomo) A lovely bread with Greek feta cheese. It's a wonderful accompaniment for any dish, but especially for Greek Bean Soup (Fasolada) along with olives.  Christmas Bread (Christopsomo) This is a traditional bread eaten at Christmas and right up to New Year. The name Christopsomo means Christ's Bread.  LaganaA bread traditionally eaten on Clean Monday at…
  • Greek Sesame Cookies

    14 Sep 2014 | 9:29 am
    This recipe for sesame cookies (Koolooria me Soosami) is very simple and you'll find them really lovely to accompany your coffee or tea!Ingredients500g soft flour300g butter200g icing sugar1 egg50ml brandy/cognac2 tsp baking powder300g sesame seedsPreparationBeat the butter and icing sugar well in the mixer.Add the egg and continue mixing for another 1-2 minutes.Add the brandy and continue mixing for another 1-2 minutes.Sprinkle the baking powder over the flour and add to the mixture in the mixer.Using the kneading attachment in the mixer, beat lightly until it has become a dough.Cover the…
  • Authentic Greek Recipes - Get Our Updated Kindle Book!

    10 Sep 2014 | 2:06 am
    We're happy to announce that we've just updated our Kindle Book - Authentic Greek Recipes! Lots of delicious recipes plus How to Make Your Own Filo Pastry!Click on the photo above to check it
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    Pots and Frills

  • Barley Salad with Pomegranate and Halloumi

    Pots and Frills
    18 Oct 2014 | 10:45 am
    The season for pomegranates, one of my favorite fruits, has just started. I have been experimenting with them again, adding to any dishes for their wonderful taste and health benefits. Today, then, a middle eastern style barley salad with pomegranate arils. The green salad with barley that I shared some time ago, and made at home I do not remember how many times, has been one of the most popular salads I ever served. Although there are many ingredients in that salad I would mostly credit the barley for its uniqueness. Barley is quite popular in Poland but I never saw it served as salad. But I…
  • Butternut Squash Party Dip

    Pots and Frills
    9 Oct 2014 | 5:00 pm
    This squash dip is a perfect idea for all kind of fall parties. It can be made either from squash, which will be slightly sweeter and more intensive in color, or from a Halloween pumpkin. The recipe is very simple but very healthy and the really worth sharing. First, the squash is baked then puréed in a food processor with all the additional ingredients. This particular one is made from butternut squash. I made it on the spicy side, by adding red chili pepper. I finished it with nigella (black onion) seeds that add an extra taste, which contrasts nicely with the orange squash. The dip can be…
  • Plum Pie with Pistachio Crumbs

    Pots and Frills
    3 Oct 2014 | 5:51 pm
    This season in Poland, my grandmother used to make plum cakes. They were made on different bases but always were absolutely delicious. The smell of the freshly baked cake filled her whole house. The most aromatic were those made on the yeast base. They took some time to be ready as the dough had to rise for hours in a warm kitchen. Then she put the plums on top and covered them with sugar crumbs. Sometimes, she made plums cake on a delicate, butter, short crust. I make excellent tarts using my grandmother's recipe but, unfortunately, I have never mastered her yeast cake. So when the fall…
  • Light Garlic Soup—from Spain

    Pots and Frills
    26 Sep 2014 | 4:44 pm
    Weather became finally cold enough, at least in the evenings, to think about a bowl of hot soup. All the garlic soups I ate were rich and creamy. They usually either included cheese, cream, eggs, flour, or sometimes, all of them in one recipe. But this garlic soup is very different. It comes from Spanish cuisine. And, when I was making it, I even had doubts if these two basic ingredients used in it—chicken stock and garlic—can really produce anything tasty. In less than half an hour the soup was ready. When I tasted it, I was surprised how light and good it was. Definitely garlic surfaced…
  • Avocado Tartar with Wasabi Sauce

    Pots and Frills
    21 Sep 2014 | 1:16 pm
    Avocados are among the best vegetables in the US. This opinion is shared by local lovers of great food and many visiting foreigners. My favorite way of serving avocado, with the addition of fresh tomatoes, comes from the Latin American culinary tradition. Unfortunately, my son does not like fresh tomatoes and wherever possible I need to find a creative way of omitting them, even in the dishes where they are almost essential. And today's post is a byproduct of these efforts. Some time ago, at our friend's house, he ate avocado served just with cucumber and soy sauce. Ever since this is how he…
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    Quick Free Recipes

  • 3 Simple Recipes That Showcase Quality Chocolate

    Joe Thomas
    24 Oct 2014 | 6:00 am
    Image courtesy of Garry Knight When you buy really good quality chocolate to cook with, it’s best to choose simple recipes that let the ingredient speak for itself. Here are three desserts that perfectly showcase the stunning flavour of this fabulous ingredient. Chocolate fondue Fondues are great for dinner parties. This sociable, sharing dish is the ideal way to end a meal with family and friends. The best thing is, it’s quick and easy to prepare. All you’ll need is 400g of good quality dark chocolate, 85g of unsalted butter, 284ml of double cream and 300ml of milk. Place all of these…
  • Tomato Salsa

    8 Jul 2014 | 5:09 am
    Tomato Salsa Recipe   Print Prep time 10 mins Total time 10 mins   Serves: 2-4 Ingredients 4 large tomatoes (chopped) 6 spring onions (finely sliced) 2 garlic cloves (crushed) 3 tablespoons freshly chopped coriander ½ red or green chilli (chopped) (optional) 2 tablespoons of lemon juice salt and pepper Instructions Chop the tomatoes, slice the spring onion, crush or slice the garlic and chop the coriander. Add everything to a bowl and give it a good mix up. Chilli is optional, so are the seeds. Personally, I like chilli so I throw in the seeds too. I prefer red over green.
  • Dress up Your Cheese on Toast With This Incredible Recipe

    Joe Thomas
    3 Jun 2014 | 1:45 am
    link to image If anybody asked you if something as quick and simple as cheese on toast was a classy snack, you’d think they’ve gone crazy. But with the variety of ingredients and sides available to us nowadays, you can dress up any dish that’s fit for a king or queen. This cheese on toast recipe comes with apple compote and a baby beetroot salad. Served that on a presentable piece of fine china and you’ve got yourself some posh cheese on toast, or as the expert chef’s call it: ‘A delightfully melty cheese rested on a divine piece of sourdough toast, served here with a classy…
  • Don’t Eat Your Greens – Drink Them! Delicious Smoothie and Juice Recipes

    Joe Thomas
    29 Apr 2014 | 10:31 am
    Many people struggle to eat their greens, but a new craze is sweeping the world where people get all of the vitamins and minerals they could ever need by drinking them instead! That’s right, green juices and smoothies are very popular, and it isn’t hard to see why – they’re delicious. You can literally create any combo you like, using a mixture of veg, fruit, ice, water, almond milk, coconut milk, herbs, and spices. However, here are some of my most favourite concoctions for you to enjoy: Image Source The Immune Booster The immune booster can help when you’re feeling under the…
  • Healthy Lunch Recipes You’re Going to LOVE

    Joe Thomas
    24 Apr 2014 | 3:27 am
    When lunch time rolls around, it isn’t easy to think of something healthy to prepare. This is why many people decide to go and buy a microwave meal or store bought sandwich instead (or even worse, a chocolate bar or donut)! These meal choices aren’t very good for us though, so read on for some healthy lunch recipes you’ll LOVE: The Tasty Chicken Sandwich This is a great recipe you can make for lunch at home or to take to work. Use whole grain or gluten free bread to make it as good for you as possible, and cook the chicken yourself to avoid that store bought rubbish. You can find mini…
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  • Plov

    24 Oct 2014 | 1:27 pm
    (Uzbek rice pilaf with lamb or beef) Image by Wikipedia: Ji-Elle Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5Cancel rating No votes yet Pilafs are an important part of central and south Asian cuisine, and the making these savory rice dishes is often taken to the level of high culinary art. The Uzbek version of pilaf, called plov (ПЛОВ), is considered the national dish of Uzbekistan. Uzbeks traditionally use lamb and sheep's fat for plov, but you can use beef and vegetable oil if you like. Choose a fatty cut of meat if you can. It will yield exceptionally tender…
  • Pomodori Verdi sott'Aceto

    8 Oct 2014 | 7:27 am
    (Italian green tomato pickle) Image by Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5Cancel rating No votes yet This simple recipe is a perfect fit for early fall, when your garden's remaining tomatoes have no chance of ripening further. The Tuscan solution to an overabundance of pomodori verdi (green tomatoes), is to pickle them. After a month or so of rest, these emerald gems develop a depth of flavor that makes them the perfect accompaniment to roast meats or part of a cool-weather antipasti platter. Makes about 6 pints or 3 quarts Ingredients…
  • Wat Tan Hor

    23 Sep 2014 | 2:23 pm
    (Chinese shrimp chow fun with egg gravy) Image by avlxyz 4 Average: 4 (1 vote) This delectable chow fun dish is a favorite with kids. Tender rice noodles are tossed in a wok with shrimp and scallions, then covered with a light gravy and tender poached egg. Chow fun noodles are wide and flat and can be found dried in Asian markets or online. If you can find them fresh, so much the better. They will just need a quick soak in warm water to make them more pliable. Wat tan hor (滑蛋河), also known as kong foo chow, is popular in the southeast of China, as well as in Singapore and Malaysia. 4…
  • Willkommen zum Oktoberfest 2014!

    23 Aug 2014 | 10:57 am
  • Braised Short Ribs

    16 Mar 2013 | 11:51 am
    (Jewish beef ribs simmered in red wine) Image © iStockphoto 5 Average: 5 (1 vote) While brisket is the traditional choice for Passover, more and more Jews are turning to braised beef short ribs as a more tender, flavorful and luxurious option for their post-Seder meal. Short ribs are a fatty cut of meat, which is one reason why they're so flavorful. But ribs swimming in grease aren't very appetizing. This recipe uses a simple two-step process to get rid of excess fat. First you roast the ribs in a hot oven to render excess fat while also giving them a nice caramelized crust. Then…
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    The Daily Dish

  • 10 Favorite Apple Recipes

    Kristina Vanni
    24 Oct 2014 | 3:00 am
    From the tart Granny Smith’s to the sweet Fuji or Gala, apples are in season!  This versatile fruit can be used in sweet or savory dishes.  Today I have assembled a list of my Top 10 Favorite Apple Recipes! Keep reading for the recipes… Click on the title or image to view the recipe! 1)  Sparkling Apple Cider Cake 2)  Apple Thyme Mashed Potatoes 3)  Apple Berry Crisp with Fig Ginger Caramel Drizzle 4)  Easy Caramel Apple Cake 5)  The Big Cheese Apple 6)  Apple Rings with Cinnamon Cream Sauce 7)  Caramel Apple Pecan Coffee Cake 8)  Savory Apple Risotto with Bacon and Goat…
  • Turkish Candied Pumpkin

    Kristina Vanni
    23 Oct 2014 | 3:00 am
    With winter squash season in full swing, I am always on the lookout for new recipes using pumpkin.  I first tasted this recipe over the summer when I was traveling in Istanbul.  In Turkish it is called “Kabak Tatlisi” but we would recognize it as candied pumpkin!  With only 3 simple ingredients, this dish is definitely one to add to your holiday lineup. Keep reading for the recipe… I first tried this Turkish Candied Pumpkin at a stunning restaurant called Nar.  They offered one of the most impressive dessert buffets I had ever seen!  You can see their version of Kabak…
  • Pumpkin Spice Smoothie (on the go!)

    Kristina Vanni
    22 Oct 2014 | 3:00 am
    Imagine all your favorite flavors of a pumpkin pie…without the guilt!  Sounds impossible, right? This “Pumpkin Spice Smoothie” not only tastes like a slice of pie, it just happens to be packed with fruits and veggies.  It is the perfect on the go treat to enjoy for breakfast or a snack during the fall months. Keep reading for the recipe… To prepare this recipe, I used the new Vitamix S30.  This personal blender not only makes preparing food easy, it makes it portable!  The unit comes with the option of a traditional container or a portable one that easily fits into…
  • Oktoberfest Beer and Cheese Pretzel Dip

    Kristina Vanni
    21 Oct 2014 | 3:00 am
    The word “Oktoberfest” conjures up some of my favorite aromas and flavors of the season.  A warm, salted pretzel right out of the oven, rich cheeses and hearty beers. Keep reading for the recipe… To prepare this cheese dip, you start with a roux of butter and flour, then slowly add the beer, little by little, stirring constantly to whisk out any lumps.  Once all the beer is incorporated, add a bit of mustard along with grated cheddar cheese. Once the cheese melts, it is ready for pretzel dipping.  For presentation, feel free to garnish the top with a sprinkling of…
  • 2014 New York City Wine and Food Festival

    Kristina Vanni
    20 Oct 2014 | 3:00 am
    This weekend marked the 2014 New York City Wine and Food Festival.  It was four delicious days filled with top chefs, delectable cuisine, and bottomless drinks.  With a festival this big, it is easy to get overwhelmed!  That’s why I have assembled my top 10 tips for navigating a food and wine fest. Let’s get this party started…cheers! Keep reading for the inside scoop… 1)  Divise a Strategy The “Grand Tasting” is a warehouse-sized event with booth after booth of food, beverages, and celebrity sightings.  As you can see, it is easy to get overwhelmed in…
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  • From Spiders to Ghosts: Halloween Recipes to Treat Everyone

    Dee, Cooks&Books&Recipes
    23 Oct 2014 | 9:51 am
    Check out From Spiders to Ghosts: Halloween Treats for Everyone by Cooks&Books&Recipes at Halloween Recipes to Treat Everyone I love Halloween. Well, let me be more specific. I love the non-gruesome version of Halloween: the “cute scary” version of spiders and ghosts and witches and vampires and costumes and treats (not so much the tricks). So when I look for recipes for Halloween treats, I don’t want the “monster brains” or the “severed fingers.” What do I want to serve up instead? Edible spiders: I’ve found three no-fail…
  • Pork Scaloppine with Arugula Salad {Recipe}

    Dee, Cooks&Books&Recipes
    18 Oct 2014 | 3:20 pm
    Recipe for Pork Scaloppine with Arugula Salad from An American Family Cooks by Judith Choate Pork Scaloppine with Arugula Salad. Photo credit: Steve Pool. Author Judith Choate: This is a favorite recipe that I make using the small cutlets that I cut from the loin and then pound to the requisite thinness. The finished dish rather mimics the classic and expensive veal scaloppine; in fact, I think it is better. You can also purchase thick boneless pork chops and cut them in half, crosswise. I generally allow two pieces per person. This recipe can be used with boneless chicken breasts instead.
  • An American Family Cooks: From a Chocolate Cake You Will Never Forget to a Thanksgiving Everyone Can Master {Cookbook}

    Dee, Cooks&Books&Recipes
    18 Oct 2014 | 3:20 pm
    An American Family Cooks: From a Chocolate Cake You Will Never Forget to a Thanksgiving Everyone Can Master by Judith Choate Publisher: Welcome Books / Rizzoli Publication Date: September 2013 Buy on Amazon Featured Recipe: Pork Scaloppine with Arugula Salad With its irresistible recipes, gorgeous photographs (by renowned food photographer Steve Pool), charming illustrations (by Stephen Kolyer),  and narration by award-winning cookbook author Judith Choate, An American Family Cooks sets the table to which we all want to be invited. Choate and her family of foodies celebrate the new American…
  • {Today’s Cookbook} Will It Waffle? 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron

    Dee, Cooks&Books&Recipes
    8 Sep 2014 | 10:20 am
    Why do you want to read Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron by Daniel Shumski? Library Journal: Whether curious, rebellious, or short on cooking equipment, readers who try recipes such as waffled chicken fingers and red velvet waffle ice cream sandwiches will delight in discovering whether or not they will waffle as promised…  J. Kenji López-Alt, The Food Lab and Dan Shumski’s genius lies in asking not what his waffler can do for him, but what he can stuff into his waffle, and following that question through to all of its…
  • Perfect Pasta Dishes, Cookbook-Style!

    Dee, Cooks&Books&Recipes
    2 Sep 2014 | 10:35 am
    Check out Perfect Pasta Dishes, Cookbook-Style! by Cooks&Books&Recipes at Perfect Pasta Dishes For me, pasta really is perfect. Left on my own, I would have some form of pasta for dinner every night (as the husband could tell you). That’s the reason pasta is perfect: there are so many forms! Pasta is made in countless shapes and sizes, prepared with different flours or rice or vegetables, topped with anything you can possibly imagine, served hot or cold. These twelve recipes are a place to start, beginning with three for the perennial favorite: spaghetti. Kids (and…
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  • School Helping Kids With Food

    24 Oct 2014 | 7:05 pm
    Trying to convince your children to eat healthy foods like vegetables can be challenging.nOne middle school changed its menu today to try and help parents.trying to convince your children to eat healthy foods like vegetables can be challenging. one middle school changed its menu today to try and help parents…. news 13 russell jones visited jenks middle school and has the details…rus sell. russell jones bay district schools and chartwells dining services created a special menu for the kids…… full of fresh foods and vegeta bles……. hoping to teach healthy food…
  • Butternut Sage Soup With Roasted Pine Nuts

    24 Oct 2014 | 5:05 pm
    Food L’amor is bck in the GTU kitchen with a hearty fall soup that’s slow-cooker easy! Check out Butternut Sage Soup With Roasted Pine Nuts on Tastydays which has thousands of cooking videos, food blogs, recipes, chicken recipes as well as featuring an extensive food dictionary. Also visit FoodFeed, the largest Food Tweeting website by Food Advertising firm, Gourmet Ads.
  • Food Day Wilmington Celebrates Affordable, Healthy Foods

    24 Oct 2014 | 5:05 pm
    It’s National Food Day, and local organizations gathered at is national food day. that’s a nationwide celebration and movement towards healthy, affordable and sustainable ways of eating. some local organizations got together to highlight the special day … right here in wilmington. w-w-a-y’s aki suzuki has the story. <“feast down east is bringing food day right here into the wilmington community. for the past several years its been held on october 24th on the uncw campus … educating the public on fun and interactive ways to stay healthy.”…
  • Orin Swift’s Locations Wines

    24 Oct 2014 | 5:05 pm
    Orin Swift’s Locations Wines“studio 4.” >> we have rich fleetwood pouring wine with another one of our favorite wine people in the kitchen. congratulations. we were just talking. your wine from last year that you bottled sold out. >> sold out. that’s the purpose. it’s a seasonal wine, but it can be joined any time. but we sold out. >> that’s good. >> that’s what happens with small batches and gladly people like it this year, so we did it again this year. >> we’ll have to have you in. all right, rich, what wines are we talking about? >> we have a…
  • Food Also Is Beautiful At The Life Is Beautiful Festival

    24 Oct 2014 | 11:05 am
    News 3’s Kim and Dana Wagner talk with “Eating Las Vegas” blogger John Curtas, who has a special preview of the scrumptious foods you can expect throughout the weekend at the Life Is Beautiful Festival in downtown Las Vegas.a beautiful festival. michelle velez, thank you very much for that. >> here is beautiful john curtis joining us. >> people are paying through the nose to go to this concert, but they will have tremendous food down there. if you had to pick out three things, what would it be? >> i would go to the handmade pizzas. whenever great local restaurant pizzerias. these will…
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    Simply Trini Cooking

  • Compere Magazine September issue

    20 Oct 2014 | 7:22 am
    It is now here for everyone to read.  I am referring to all the e-zines and giveaways we published for Simply Trini Cooking through the Compère Magazine.  In the past you had to subscribe to gain access to the magazine.  We have decided it would be best for all readers of Simply Trini Cooking and [...]
  • What you should know about diabetes

    2 Oct 2014 | 8:25 pm
    Diabetes is a growing problem in our country. With our population at an all time high in weight gain and a low in health care, the problem is only growing. Diabetes (or Diabetes Mellitus)  is a disease characterized by a malfunctioning metabolism and a high blood sugar level. The result can be low levels of [...]
  • 22 Tips to Treat and Prevent Kidney Stones

    26 Sep 2014 | 7:50 pm
    There are several things that you can do at home to treat and even prevent kidney stones. Here are 22 tips. 1. Drink Water. Probably one of the simplest things that you can do, drinking water can really help lessen your chance of getting kidney stones. You should drink a minimum of 50% of body [...]
  • Sleek

    26 Sep 2014 | 5:14 pm
    I love to eat Sleek. I've known this Syrian/ Lebanese dish for a long long time, and today I finally feel the time is right to share this recipe with you all.  Since the earliest of my love affair with Local Trini Syrian dishes this was on the top of the list followed closely together [...]
  • Beef Fingers

    23 Sep 2014 | 11:16 pm
    Ever felt bored thinking about  what to eat while watching T.V.? You know like you had enough popcorn or sweetbread or the mundane fries and chicken. Well, that's how I felt one day while watching T.V. at home with the family. I just didn't know what to eat.  So, with belly in hand, I rummaged [...]
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    The Creamright Blog » The Creamright Blog |

  • Meringue

    21 Oct 2014 | 3:49 pm
    Ingredients: 10 pieces Egg white 3/4 cup Sugar 1 tsp Lemon juice 1/2 tsp Salt Preparation: Pass the egg white through a fine mesh sieve and stir in sugar in a casserole dish. heat to 50 °C (122 °F). Ensure that the sugar fully dissolves. Beat briefly with an egg whisk, remove from the heat, and cool the dish by placing on ice water. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving. Tip: Can be served warm by pouring the mixture into…
  • Panna Cotta Espuma

    16 Oct 2014 | 2:02 pm
    Ingredients: 1 cup Milk 1/2 cup sparkling wine 1/4 cup Powdered sugar 1/4 cup Milk powder 2 pieces Sheet(s) of gelatin 2 tbsp. Amaretto 2 cups Sugar syrup 1 pieces Bunch of basil 5 pieces Sheet(s) of gelatin Preparation: Bring the milk, water, milk powder, and sugar to boil. Dissolve the pressed gelatin in the mixture. Add amaretto. Pass the mixture through the iSi funnel & sieve directly into the 1 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving. For the basil jello, dissolve the pressed gelatin in 2…
  • Jalapeño Tequila ( Rapid Infusion )

    10 Oct 2014 | 2:10 pm
    Ingredients: 36 g of thinly sliced, seeded and deveined green jalapeño pepper 470 ml abv blanco tequila Preparation: Put all ingredients into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more N20 cream charger. Rest for 2 minutes and then vent by pressing the lever down fully. Rest for 1 minute. Pour through the iSi funnel & sieve into a container. Rest for 10 minutes.
  • Thyme Vinegar ( Rapid Infusion)

    8 Oct 2014 | 8:39 am
    Ingredients: 1 cup White balsamic vinegar 35 g thyme Preparation: Coarsely cut the thyme and put with white balsamic vinegar into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the iSi Whipper by pressing the lever. Pour the vinegar through the iSi funnel & sieve into a glass.
  • Pumpkin Seed Cupcakes with Cinnamon and Apricot Topping

    3 Oct 2014 | 10:12 am
    Ingredients: 1/2 cup Flour (fine) 1 cup Granulated sugar 3 pieces Egg(s) 6 3/4 cups Pumpkin seed oil 1 cup Yogurt 5 g Baking powder 1/2 cup Pumpkin seeds, chopped, roasted Lemon peel Pinch of Salt 3/4 cups Apricot purée 3/4 cups Mascarpone 6 3/4 cups heavy cream 3 tbsp Milk 3/4 tbsp Sugar 1 pieces Cinnamon 1 tsp. Apricot liqueur For the Pumpkin Seed Cupcakes: Whisk the eggs with the sugar until foamy. Mix the dry ingredients. Stir the pumpkin seed oil and yogurt into the foamy egg. Stir in the dry ingredients. Spoon the mixture into a muffin tin and bake for 20 minutes in a preheated oven at…
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    Kitchen Konfidence

  • The Patio’s Plumosa

    Brandon Matzek
    21 Oct 2014 | 10:41 am
    Jorge and I had a suuuuper tasty brunch at The Patio on Goldfinch recently.  I’ve got highlights from our meal below along with a recipe for their mezcal-based Plumosa cocktail. Let me start by saying that The Patio on Goldfinch is one gorgeous restaurant.  Lush living walls.  Reclaimed wood accents.  Marble counter tops in hues of red, gray and deep green.  The space is luxurious yet still comfortable and approachable.  Led by executive chef John Medall, The Patio on Goldfinch is the sister restaurant of The Patio on Lamont in Pacific Beach.  Serving breakfast, lunch and…
  • Avocado Toast 5 Ways

    Brandon Matzek
    13 Oct 2014 | 9:51 am
    If you enjoy avocado as much as I do, then you’re going to love today’s article.  I’ve got 5 fresh avocado recipes for you below! In particular, Avocado Toast.  The concept is fairly simple.  Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste.  The flavors should be bright without covering up the cool grassiness of the avocado.  Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast.  It’s that easy!  I like to use whole wheat bread here, but sourdough or country bread would also work…
  • Maple Bacon Cookies

    Brandon Matzek
    9 Oct 2014 | 8:01 am
    Maple Bacon Cookies start with a brown sugar-sweetened dough spiked with pure maple syrup, vanilla extract and maple extract. Tiny bits of maple-caramelized bacon are then folded in, providing a salty counter to the sweet dough.  These cookies are like a warm blanket wrapped around you on a cool autumn evening.  So so comforting. Although bacon desserts are fairly widespread nowadays, I still encounter people who raise a skeptical eye at the idea.  If you are one of those people, just think of these cookies as a plate of pancakes and bacon, but in cookie-form.  They are so damn tasty, and…
  • Charred Onion and Bacon Dip [Giveaway]

    Brandon Matzek
    29 Sep 2014 | 11:05 am
    Remember when I told you how much I enjoy Game Day grub?  Well here’s another recipe I love to eat while pretending to watch the game: Charred Onion and Bacon Dip.  Also, I’m giving away a $100 gift card! Thick slices of sweet red onion are cooked in bacon fat AND butter until melting and blackened around the edges.  Honey, garlic and white wine are added to boost sweet and savory flavors.  After a quick chop, this charred onion flavor bomb is mixed into a rich blend of cream cheese and sour cream.  The dip is finished with chopped bacon, chives, smoked paprika, cayenne…
  • Fig Cakes with Vanilla Glaze

    Brandon Matzek
    22 Sep 2014 | 11:13 am
    Figs are a seasonal favorite of mine. So when I got a basket of them in my Specialty Produce Farmer’s Market Box (FMB) a few weeks ago, I just knew I had to come up with a fresh, new recipe with figs as the main focus.  In particular, Fig Cakes with Vanilla Glaze.  Flavored with cinnamon, almond and vanilla, these cakelettes are studded with purple-hued bits of earthy, sweet fig.  A simple vanilla glaze is added to echo flavors inside the cake, and toasted almonds are sprinkled on top for crunch and contrast.  I enjoyed these cakes with vanilla ice cream for dessert, and with…
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    Within the Kitchen

  • Blueberry Ricotta Muffins Recipe

    24 Oct 2014 | 10:46 am
    On cold, rainy Vancouver days like today, the long, hot sunny days of summer seem far way indeed. Thankfully, during the summer we froze at least 5 lbs of plump, succulent local blueberries! They are perfect in recipes like this one for blueberry ricotta muffins. Maybe summer isn't that far away afterall.Ingredients 2 c all purpose flour2 tsp baking powder1/3 c white sugar1 tsp cinnamon1/2 tsp ground cardamom (optional)2 eggs, large1/3 c honey1/3 c milk2 tsp vanilla1/2 c ricotta1 tbsp lemon or orange zest1-1/2 c blueberries (fresh or frozen)InstructionsPreheat oven to 375 degrees F.Spray…
  • Smoky Three Bean Beef Chili

    18 Oct 2014 | 6:20 am
    Fall is here. This weekend we're in Whistler, BC. My favorite seasons to visit Whistler are summer and fall. Obviously, I'm not a skiier - I took a few snow boarding lessons but they weren't money well spent! I'll stick to running. Anyways, Whistler in fall is beautiful - a full palate of colours are awaiting outside my door. Walking through and around the village is always time well spent.Whistler, BC. Snow will be here soon.With fall comes cooler temperatures and cravings of warmer comfort foods. Chili, like this three bean beef chili, is perfect for cool days, and even cooler evenings. Add…
  • Favorite Finds at IFBC 2014

    16 Oct 2014 | 9:25 am
    Some of the swag and goodies received at IFBC 2014!Cosmos CreationsCosmos Creations - these little puffs of corn goodness come in a variety of flavours including:Aged Cheddar and Cracked PepperCoconut CrunchSea Salt VinegarSea Salt ButterSalted CaramelCinnamon CrunchCaramelCosmos Creations are made from non-GMO corn and are gluten free. Even better? They taste great. My favorites are:Coconut Crunch - I eat this one to satisfy my coconut cream pie craving without the fat and calories Aged Cheddar and Cracked Pepper - it has a sharp cheese flavour and the cracked pepper comes through at…
  • IFBC 2014 - Fun Facts!

    5 Oct 2014 | 1:49 pm
    Seattle - the land of coffee, great restaurants, Pike Place Market and the International Food Blogger Conference. I spent the weekend soaking up all IFBC2014 had to offer.What exactly did they offer you ask? Well, let me tell you:·        A chance to meet other fabulous food bloggers,·        Exposure to new products and companies·        Attend educational, informative and often once in lifetime sessions with renowned authors, CEOs, photographers, writers, chefs and industry experts·   …
  • S'more Snacks Recipe

    29 Sep 2014 | 10:33 am
    My son's snack mix was such a hit in our house my 10 yr old daughter decided to get in on the act too. Her's is more of a treat than a healthy snack but the cereal is low in sugar, fat and salt so that makes me feel a little better about it!She chose a classic s'more mix - chocolate, mini marshmallows and Shreddie(tm) cereal. She threw in some sweetened dried cranberries too.Ingredients6 cups cereal - we used Shreddies2 cups (1 bag) mini Hershey Kisses2 cups mini marshmallows1 cup sweetened dried cranberriesInstructionsMix everything in a large bowl.Divide into snack bags - 1/2 c of mix in…
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    Good Food Life

  • 3 Creepily Delicious Recipes Inspired by The Undertaker

    Guest Blogger
    23 Oct 2014 | 6:30 am
    They say that “no grave can hold him, no God will claim him, and no devil will have him!” He is The Deadman, The Phenom. He is sports-entertainment’s “grim reaper of justice.” And he rolls his eyes all the way to the back of his head. I’d say he amplifies the entire spirit of Halloween! If you know WWE, you most definitely know The Undertaker. The Undertaker looking famished Here are 3 creepily delicious recipes inspired by the aforementioned grave- digger for your Halloween party this year. These are sure to make your guests, as The Undertaker would say, “Rest in Peace;”…
  • Fall Fritatta Recipe

    Gabriel Avila-Mooney
    22 Oct 2014 | 6:30 am
    Fritattas are a great dish for breakfast, brunch, lunch or dinner. You can make them ahead of time and then heat them up in the oven. Feel free to play around with the ingredients, the only real necessities are the potatoes and the filling. Serrano ham, prosciutto, bacon and chives are great additions. PrintFall Fritatta Recipe Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Yield: Makes 6-8 servings Ingredients3 Tbsp olive oil 2 medium yellow creamer potatos (about 13 ounces), peeled, thinly sliced 1 medium sweet potato, sliced thinly as potatoes 1 medium shallot, thinly…
  • Pumpkin Cinnamon Rolls Recipe

    Debra Dubief
    21 Oct 2014 | 6:30 am
    This recipe may look like quite a project, but it’s really three recipe in one – the dough, the filling and the glaze. Besides, you won’t be complaining when it’s done! Just remember to hide a few away for yourself if you have company over. PrintPumpkin Cinnamon Rolls Prep Time: 2 hoursCook Time: 45 minutesTotal Time: 2 hours, 45 minutes Yield: Yields 16-18 buns IngredientsDough: 6 Tbsp (85 grams) unsalted butter 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees) 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast) 3 1/2 cups (440 grams)…
  • Persimmon, Pomegranate and Pear Salad Recipe

    Gabriel Avila-Mooney
    15 Oct 2014 | 12:53 pm
    There are two common varieties of persimmon – the Hichaya and the Fuyu. Hichaya’s tend to be more elongated and darker in color, they must also be allowed to ripen until they’re nearly squishy soft. The Fuyu on the other hand is more squat and round and is best eaten when crunchy. This recipe can be made with either variety since the pears and pomegranate seeds provide excellent texture, but the Fuyu variety is the most common as some Hachiya’s need to be ripened until they are almost ready to be eaten with a spoon. PrintPersimmon, Pomegranate and Pear Salad Prep Time: 10…
  • 4 Tips to Broaden Your Palate

    Louise Hasson
    15 Oct 2014 | 6:25 am
    Be a selective diner. Choose small restaurants that are driven by a chef who creates new dishes in his/her kitchen and a menu that evolves with the seasons. Select dishes from the appetizer/ first course menu. Restaurants need to protect their bottom line with solidly priced main courses that will please the many. So a chef’s creative drive is frequently centered on the small opening courses. This is your chance as a diner to sample dishes that are more creative than you would usually choose. You can broaden your palate by trying first courses that challenge your tastes and give your palate…
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    Eat In Eat Out

  • Black Bean and Quinoa Stuffed Peppers

    15 Oct 2014 | 9:27 am
    Allergy-free Black Bean and Quinoa Stuffed Peppers Looking for something healthy that the kids will eat? This recipe for Black Bean and Quinoa Stuffed Peppers from Kelly at The Pretty Bee is sure to please! Kelly is a wife, mother, and blogger living in Southeast Michigan. When her children were diagnosed with multiple food allergies and intolerances, she began to alter her favorite recipes to be wheat, egg, and dairy free. On her blog, she shares her recipes and encourages those with food allergies to experiment in the kitchen and find food that is safe and fun to eat. She believes that…
  • Spanish Turkey Stew

    14 Oct 2014 | 2:02 pm
    Easy Spanish Turkey Stew is a great way to use up leftovers after the holidays Did you roast a delicious whole turkey over the holidays? What a perfect meal – I never get tired of it. Now it’s the next day and reality sets in… what do I do with all that leftover turkey? Not a bad question to ask yourself ’cause there’s always turkey sandwiches for the lunch bag. Why not try something new? Here is a delicious Spanish Turkey Stew that turns that leftover cooked turkey into an awesome dish you are going to love love love. It’s so fast and simple you can come…
  • Blood Orange Turkey Breast

    11 Oct 2014 | 9:58 am
    Try Blood Orange Turkey Breast as a unique change this Thanksgiving Does everyone in your family only like the white meat? You’re not alone. The problem with that is cooking the turkey breast alone can be a bit dry, and uninspired. No worries, Blood Orange Turkey Breast is a unique twist on an old-time favorite. Baked in 45 minutes, you don’t have to plan 2 days in advance for the big day! I love the nummy flavors in this recipe. The tart sweetness of the blood orange compliments the grainy mustard and savory herbs in a totally awesome way. Why don’t we use tarragon more…
  • Tiramisu Layer Cake

    6 Oct 2014 | 9:49 am
    Cake of the Month – October 2014 I know I’m a bit early this month with our feature cake, but I wanted you to have this recipe while you are planning the Thanksgiving feast for this weekend. You need a show-stopper for the table… right? Nailed it!!! This cake is light, but not too light. Just what you need after a big dinner of turkey, stuffing, gravy… I can taste it already… yum! This cake is a mile high, which in itself is quite impressive, but the ohhs and awhs will come when you slice it. Revealing the three layers with dripping coffee and liqueur may even…
  • Orecchiette with butternut squash, roasted cauliflower and peas

    6 Oct 2014 | 8:23 am
    Blogger Spotlight: Ricotta and Radishes The weather has turned a bit nippy, so time for some good old comfort food. This week we welcome Jennifer Andrews – Nutritional Scientist, Home Cook and the Food Blogger behind Ricotta and Radishes. We love her blog, it’s not only beautiful, but simple, healthy and delicious. Jennifer shared a hearty recipe for Turkey and couscous stuffed Romano peppers in the Fall issue of EIEO, check it out on page 64. This week we are thinking all about …pasta. Here’s a must-try recipe for Orecchiette with butternut squash, roasted cauliflower…
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    Nicole's Nutrition

  • Sweet Drops Liquid Stevia

    23 Oct 2014 | 11:56 am
    Great alternative to 500 calorie lattes! Sweet Leaf was kind enough to send me two bottles of their Sweet Drops Liquid Stevia to try out. I got the peppermint mocha and English toffee! I had never tried them before because I thought, “what’s the point? I use plain stevia to sweeten some foods, why do I need different flavors?” Well, they come in handy when you are wanting a sweeter guilt-free treat! Positives: Natural, Zero Calories, Zero Sugar, Gluten Free, fun flavors, guilt-free There are many more positives to the Sweet Drops than negatives! There are so many different…
  • Dairy-Free Butternut Squash Soup

    10 Oct 2014 | 1:15 pm
    In the past, I didn’t like winter squashes, but over the last year I have come to love all squash. I especially love squash soup! To get in the mood for fall, I decided to make some butternut squash soup. I tried my own variation by using cashews as the creaminess in the soup, and coconut milk instead of cow’s milk or cream. I actually prefer this recipe since it has more depth of flavor from the nuts and coconut! But, if you prefer regular milk, then you can substitute it equally for the coconut milk, and substitute in some yogurt or cream for the cashews. Dairy Free Butternut…
  • Daiya Cheese Review

    6 Oct 2014 | 10:04 am
    I have always been a skeptic of non-dairy cheeses. I always just thought they were frankenfood. Daiya recently contacted me to see if I would be interested to try their “cheese”, and I happily agreed because it would be a great way to test out the product and see if I can stop calling it “frankenfood”. I was especially interested in Daiya cheese since it is gluten free, dairy free, and soy free–perfect for those with allergies and/or food sensitivities. You may ask, well what could it be made out of? Tapioca flour, oil, and pea protein mainly.
  • Healthy Slow Cooker Chicken with a Kick!

    30 Sep 2014 | 3:25 pm
    I call this Mexi-chicken because I don’t really know what to call it! Haha. It is very simple–mostly a can of Rotel, seasonings, and chicken! Super easy and great for weeknight meals. I added my chicken on top of a bed of lettuce and added avocado. But, you could also use a tortilla and make tacos. Whatever you prefer! Healthy Slow Cooker Chicken Ingredients: 4 small-medium chicken breasts (about 1 lb.)  TIP: It is OK if your chicken is still frozen; it will cook perfectly 1 can of Rotel 1 yellow onion, sliced (I forgot to add to mine this last time!) 1-2 tsp. olive oil 1-2 tsp.
  • Cilantro Pesto Black Bean Pasta

    13 Sep 2014 | 2:31 pm
    I discovered this amazing black bean “pasta” at Costco the other week, and I cooked it up for the first time yesterday! I love it! It tastes great, holds its texture nicely, and is packed with excellent nutrition. Black Bean Pasta Nutrition Per 2 oz. serving Calories: 180 Fat: 2 g Carbohydrate: 17 g Fiber: 12 g Sugar: 5 g Protein: 25 g As you can see, 2 oz. will give you 25 grams of protein! This is great for those who are trying to eat more plant proteins. And, it is loaded with fiber as well. Plus, 2 oz. gives you 36% of your daily value for iron–again, a great nutrient to…
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    Eclectic Recipes

  • Grilled Chicken Normandy salad

    Angie McGowan
    24 Oct 2014 | 6:23 am
    There’s a little restaurant downtown that my husband takes me to every once in a while. It’s a beautiful special little French cafe with the most gorgeous French dessert case.  It’s filled with colorful macarons, delectable chocolates and my favorite, napoleons. They also have the best French salads and sandwiches. I’ve had just about everything on the menu, but the one thing I keep going back to is their Normandy salad. In fact I crave it so much that I had to start making my own version of  it at home. It’s a simple, beautiful salad made up of fresh spring…
  • Pumpkin Pie Spice Martini

    Angie McGowan
    14 Oct 2014 | 10:10 am
    It’s that time of year again, pumpkin time! There’s pumpkin patches popping up everywhere and I can’t wait to take my little guy to pick out his perfect pumpkin. We love this time of year and this weekend I”m going to decorate for Halloween. It seems to be a tradition in our area that everyone brings their kids to our neighborhood. It’s a complete madhouse, and you either love it or hate it. We’re in the love it camp. Not one year did we ever get a trick or treater when I was a kid. We lived too far out in the country. And at the neighborhood we lived at…
  • {Giveaway} Tomato and Olive Rotini

    Angie McGowan
    9 Oct 2014 | 8:48 am
    It’s National Pasta Month and I’m partnering with my friends form Dreamfield’s Pasta. Each day this month they’ve invited 31 bloggers from  around the country to come up with their most delicious pasta recipes for everyone to share and enjoy. Today I’m sharing with you one of my son’s favorite pasta recipes. It’s a quick and easy family friendly dinner everyone is sure to love. You can keep up with all these amazing recipes by following the hashtag #IHeartDreamfields on social media. Each week has a different theme, and each day has a different…
  • Bruschetta Chicken Lettuce Wraps and a $100 VISA Gift Card Giveaway!

    Angie McGowan
    8 Oct 2014 | 9:30 am
    Fall is in the air, and it feels so good! The past few mornings have been cool and wonderful. Now that the nights have cooled a bit, we’re planning our first camping trip for the year in the next few weeks. I’m so excited because it seems like forever since we’ve been, and my son has been asking to go for weeks. There’s nothing better than just disconnecting from all this electronic stuff and enjoying the great outdoors! I’ll also be doing menu planning for our trip, so that we have some quick and easy meals that will conveniently heat over the fire. My family loves when I make…
  • Parmesan Potatoes

    Angie McGowan
    7 Oct 2014 | 5:24 am
    This post brought to you by Simply Potatoes. All opinions are 100% mine. My husband's favorite side dish is crunchy roast potatoes, so I'm always trying to find new ways to serve them. I love to add different spices, and sometimes even ranch seasoning to them, but I've found with these wonderful little potatoes less is more. So for these potatoes. I simply roasted them with salt and pepper and served them with lots of freshly grated Parmasan and fresh Italian parser. These make a wonderful side dish to any weeknight meal, and are even elegant enough to serve on holidays and when…
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    MyGourmet Connection

  • Fudgy Pumpkin-Cream Cheese Brownies

    Lynne Webb
    25 Oct 2014 | 4:21 am
    A rich, gooey, cream cheese brownie recipe flavored with pumpkin and spice. Continue reading →       
  • Voodoo On The Bayou Halloween

    Erika Pitera
    24 Oct 2014 | 1:10 pm
    Appetizer portions of classic New Orleans foods and cocktails and easy-to-create Voodoo On The Bayou decor set the stage for a unique and memorable Halloween party. Continue reading →       
  • An Evening with Mr. Poe: Halloween Party

    Erika Pitera
    24 Oct 2014 | 10:00 am
    Throw a Halloween party for adults with an Edgar Allan Poe theme for an easy and enjoyable get-together. Continue reading →       
  • How to Make a Wine Cork Pumpkin

    Erika Pitera
    24 Oct 2014 | 5:43 am
    Recycle old wine corks into a pumpkin decoration. Continue reading →       
  • Spaghetti Squash with Sautéed Onion and Garlic

    Lynne Webb
    22 Oct 2014 | 3:09 pm
    A simple side dish made with roasted spaghetti squash, sautéed onions, garlic, parsley and Parmesan cheese. Continue reading →       
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    Mostly About Chocolate Blog

  • Urzi Cacao rar Merida Sur de Lago 65% Review

    Judith Lewis
    22 Oct 2014 | 12:29 am
    When I saw this chocolate in Selfridges, I thought I would buy it. Spendng £8 for a bar isn’t unknown to me and so I thought – why not? But I knew nothing about the chocolate or the company so … Continue reading → The post Urzi Cacao rar Merida Sur de Lago 65% Review appeared first on Mostly About Chocolate Blog.
  • Idilio Carenero Urrutia Superior Chocolate Bar Reviewed

    Judith Lewis
    20 Oct 2014 | 1:06 am
    This particular Idilio chocolate bar is only 70 percent and hails from Barlovento, Venezuela. The Idilo website says: “Urrutia in Barlovento produces particularly fine superior Carenero, a Trinitario variety whose name is attributed to the former port of export Carenero. … Continue reading → The post Idilio Carenero Urrutia Superior Chocolate Bar Reviewed appeared first on Mostly About Chocolate Blog.
  • The Chocolate Show At Olympia West

    Judith Lewis
    17 Oct 2014 | 12:51 am
    It is always nice to be invited as press to The Chocolate show. I enjoy the chance to catch up with all the chocolate makers and chocolatiers as well as shop around for chocolates myself. Yes, I buy far too … Continue reading → The post The Chocolate Show At Olympia West appeared first on Mostly About Chocolate Blog.
  • Wilkie’s Chocolate Amazonas 75% Stone Ground Chocolate Reviewed

    Judith Lewis
    16 Oct 2014 | 1:13 am
    There seems to be a lot of new chocolate makers popping up all over the country. Wilkies Chocolate is, as any microbatch bean to bar company is, a very small chocolate making business based in Dun Laoghaire, Ireland. Wilkie’s create … Continue reading → The post Wilkie’s Chocolate Amazonas 75% Stone Ground Chocolate Reviewed appeared first on Mostly About Chocolate Blog.
  • Pralus Pyramide Biologique Reviewed

    Judith Lewis
    15 Oct 2014 | 1:02 am
    François Pralus is a Master Chocolatier and his approach is exceptional because Pralus is one of the few companies in France to make their own chocolate from the bean to the bar. Today, there are nearly 100 tons of chocolate … Continue reading → The post Pralus Pyramide Biologique Reviewed appeared first on Mostly About Chocolate Blog.
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    The Menu Mom

  • Coupons 10/17/14

    17 Oct 2014 | 8:20 am
    Name Email
  • Jif To Go Dippers to the Rescue

    17 Oct 2014 | 7:19 am
    This post is part of participation in an Influencer Activation Program on behalf of Influence-Central for Jif To Go Dippers.  I received a sample to facilitate my review and a thank you item for participating.  All opinions are my own. In mylast post about Jif To Go Dippers we were just becoming familiar with these handy snacks.  Now I can say they are becoming a staple (although still a treat as my kids could go through $30 of these babies in a week if I let them!)  I hide them in a special place and pull them out when we are truly going somewhere.  Otherwise they would eat them every…
  • The Hoopla Around Contact Lenses

    15 Oct 2014 | 12:23 pm
    As Halloween approaches and I have teens in the house, I have heard more and more about cosmetic contact lenses from both my kids and their friends.  “They are so cool mom, they can make your eyes RED!”  Ummm yeah…. amazing…  I get it to some extent, I was fitted for my first pair of contact lenses as a teen, and I admit, I did get colored lenses that changed my eye color from my normal hazel to aqua.    It was pretty fun at the time! One of my teens does wear prescription contact lenses – he has since he was 10.  In order to play sports, it has helped him…
  • My Baby Turned Six

    15 Oct 2014 | 7:38 am
      Yesterday my “baby” turned 6.  She is my only girl – full of drama and fun.  We love her to pieces!     Name Email
  • Coupons 10/15/14

    15 Oct 2014 | 7:33 am
    Name Email
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    Simple Plate

  • Buffalo Chicken Dip

    24 Oct 2014 | 10:38 am
    An all time football party favorite for just about everyone are Buffalo Chicken Wings! But oh the mess! And the clean up!  We’ve got  the perfect buffalo chicken dip with all the flavor of your favorite wings without the mess! Easy to make in the oven or the crockpot (though I prefer the bubbly goodness […]
  • Slow Cooker Ratatouille

    23 Oct 2014 | 8:10 am
    Time to get those slow cookers and Crock Pots out of the cabinet! More fall harvest goodness in this recipe than you can count! This slow cooker ratatouille will be a hit with your family and friends this fall!  Use the freshest of produce for those bright fall colors. I buy loose herbs at the […]
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    The Picky Eater: A Healthy Food Blog

  • Vegetarian Tortilla Soup with Black Beans

    Anjali @ The Picky Eater
    24 Oct 2014 | 11:59 am
    We have been making a lot of soups in our house lately. Mainly because: as a busy parent, they are such easy go-to-one-pot meals; soups are super easy for babies to eat (thanks to them being relatively soft); and soups are perfect in fall weather! I got this recipe from my sister-in-law, who has turned this soup into a bit of a family favorite. Kids love it, babies love it, and husbands love it too The best part about tortilla soup is you can add any mix-ins you like, all of which are delicious and healthy. Some of our favorites include: avocado (1 tbsp per bowl), diced red onion, chopped…
  • Sneaky Zucchini Lasagna and a Giveaway from Snack Girl!

    Anjali @ The Picky Eater
    22 Sep 2014 | 8:33 pm
    Photo credit: SnackGirl   Hi Everyone! This month’s giveaway comes from one of my favorite healthy food bloggers – Lisa Cain at SnackGirl! Lisa makes healthy food super easy and simple – through her family-friendly recipes and real-life solutions for losing weight and getting healthy. She recently wrote an amazing cookbook – Snack Girl to the Rescue!: A Real-Life Guide to Losing Weight and Getting Healthy – and that’s what today’s giveaway is all about This book: Will show you how small, easy tweaks can change your lifestyle to be healthier and…
  • Linguine with Garlicky Kale and White Beans

    Anjali @ The Picky Eater
    18 Sep 2014 | 12:43 pm
    I absolutely love garlic. I put it in everything: pasta, pizza, Indian food, stir frys, veggie sautes, the list could just go on and on. It’s one of my favorite seasonings because it makes any veggie taste absolutely delicious, and it’s so good for you: it has amazing anti-inflammatory properties, which makes it good for heart-health and for helping to prevent cancer. So when I saw this recipe for Linguine with Garlicky Kale on CookingLight, I knew I had found a go-to pasta meal for any night of the week! Healthy greens, creamy beans, and whole grains make this the perfect…
  • Spicy Lentil and Swiss Chard Soup

    Anjali @ The Picky Eater
    15 Sep 2014 | 10:30 am
    One-pot meals are definitely on my list of must-haves these days. It’s the easiest and fastest way to get a balanced meal for dinner without a ton of prep work or cooking time. This soup totally fits the bill. You just throw everything into a pot, let it simmer for ~20 minutes, whip out your immersion blender and voila! You have a delicious and healthy meal ready to go (and that also freezes really well). I served it with some toasted whole wheat pita, which made for the perfect dipping “croutons” for this recipe.  The base of this soup is spicy and warming, thanks to the…
  • It’s Easy Being Green: Smoothie Recipe

    Anjali @ The Picky Eater
    15 Sep 2014 | 10:30 am
    I am a huge fan of green smoothies. It’s the easiest way to get a ton of fruits and veggies (especially green veggies which are the best for you!) into your diet in an easy, quick, and effortless way. I recently bought a Vitamix when we moved to our new house in Ann Arbor, because 1) it was a moving gift to myself 2) I wanted a more powerful blender with the ability to make food in bulk and with easier cleanup for making Layla’s baby food and 3) we finally had the counter space to store it! The Vitamix is definitely pricey, but it is worth every penny. The husband was super…
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    Health Care And Products

  • Get the Most Out Of a Built in Foaming Soap Dispenser

    27 Sep 2014 | 8:26 pm
    No one enjoys throwing away all their hard earned money on unnecessary things. Well throwing away money is precisely what you are doing each time you have to buy another one of those, endlessly needed, foam soap bottles. The only way to save yourself from this endless cycle is to rid yourself completely of the need for those monotonous little soap bottles. But how? How are you to eliminate such an everyday necessity? With a built in soap dispenser, that’s how. A sink soap dispenser not only saves money and waste on hand soap, but can also save you money and waste on any foaming liquid soap.
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  • Family Flavorful Dinners Made in a Snap

    24 Oct 2014 | 7:53 am
    You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed. Using high-quality ingredients helps guarantee you’re serving family meals you can be proud of, even when you’re short on time. The post Family Flavorful Dinners Made in a Snap appeared first on CulinaryChat.
  • Warm Up to Toasty, Tasty Chili

    16 Oct 2014 | 2:22 pm
    Whether cooking for a crowd or serving up a regular weeknight meal, nothing warms the body and pleases the appetite like a bubbling pot of rich, flavorful chili. Easy to double up into big batches, it’s the ultimate time saver for busy families. You can even freeze it to enjoy later or portion it out for delicious lunchtime leftovers the next day. The post Warm Up to Toasty, Tasty Chili appeared first on CulinaryChat.
  • Spanish Pork and Fennel Stew with Saffron Rice

    10 Oct 2014 | 1:40 pm
    Comfort food is a staple in every kitchen - it's the perfect way to unwind with familiar flavors and aromas. But those moments that call for a soul-soothing dish are also great opportunities to spice up traditional favorites by introducing less common ingredients and preparation methods for an unexpectedly delicious twist.  Stewing, for example, is one method you might never have tried - but, when you use a tender meat that's full of comforting flavor like pork, the result is well worth the adventure. The post Spanish Pork and Fennel Stew with Saffron Rice appeared first on CulinaryChat.
  • 5-Layer Hummus Dip

    1 Oct 2014 | 12:08 pm
    It just isn't game day without great food to help fill your belly and spirits as you cheer your favorite team to victory. While traditional tailgate fare has a rightful place in any pre-game celebration, adding interesting new tastes and textures to your typical spread only enhances the excitement. Quick, flavor-rich appetizers are an easy way to amp up your tailgate experience. The post 5-Layer Hummus Dip appeared first on CulinaryChat.
  • Liberty Burgers

    24 Sep 2014 | 8:02 am
    The weather is getting cooler, but that doesn't mean grilling season has to burn out. In fact, according to the Hearth, Patio and Barbecue Association, 60 percent of grillers are now cooking outdoors year-round, so fall grilling season is just heating up. With the new season come new opportunities to fire up the grill, from tailgating at football games to harvest parties around bonfires. The post Liberty Burgers appeared first on CulinaryChat.
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    Simply Good Eating

  • Grain-Free Classic Bagels

    Jerry Ko
    17 Oct 2014 | 9:38 pm
    It has been a while since my wife had a real bagel other than Udi’s gluten free bagels which you can find in a super market.  My wife bought a wonderful paleo recipe book called “Paleo Cooking from Elana’s Pantry” and really was interested in making this wonderful sounding grain-free bagels.  We decided to make a slightly adapted version of the bagel this past weekend and it came out great!  Now she has another option for breakfast or lunch.  I think that being able to have a bagel as part of your gluten free or paleo diet really opens up a lot of possibilities in…
  • Gluten-Free Classic Tuna Casserole

    Jerry Ko
    3 Oct 2014 | 8:07 pm
    Tuna casserole is something that my wife and me made a lot before she went on a gluten free diet.  One of the obstacles that got in the way for me to make a quick and easy gluten free tuna casserole, was finding a gluten free cream of mushroom condensed soup. I knew it existed for a bit but unfortunately didn’t see it available in my local markets until now.  The possibilities for other convenient recipes suddenly are not possible for other casseroles and sauces. Thanks to Pacific for making this gluten free cream of mushroom!  My wife loves it a lot! I used one of our favorite…
  • Cotton Candy Grapes

    Jerry Ko
    14 Sep 2014 | 10:17 pm
    It was a typical weekend for me shopping at Whole Foods Market on a sunny Sunday afternoon.  As I was walking through the produce section of the store looking around the fruit section, my wife brought to my attention these cotton candy grapes. At first glance it looked like green grapes with the exception of it being packaged in a hot neon pink transparent plastic bag.  I took a closer look at the grapes and saw that the description mentioned the California grown grapes tasting like cotton candy so right then and there I knew I had to try these grapes out. Who doesn’t like cotton…
  • Vietnamese Shaking Beef (Bo Luc Lac)

    Jerry Ko
    9 Sep 2014 | 5:53 am
    Serving bo luc lac, is an easy and fantastic Vietnamese dish to make for a dinner for two or for hosting a party. You can use any cut of steak you like such as filet or rib eye or sirlion. Vietnamese shaking beef has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice, while others may serve it more like a steak salad presented on a bed of watercress and tomatoes, topped with pickled onions. I went with the latter today because I wanted to avoid carbs for dinner this evening. Ingredients: Beef Marinade: 1.5 lbs beef sirloin (or any cut you…
  • Cilantro Lime Shrimp

    Jerry Ko
    7 Sep 2014 | 8:12 am
    Shrimp in a tasty, light and fresh cilantro lime marinade that is seared to perfection. This is a great quick and easy recipe that I believe you will love especially if you are a fan of lime and cilantro. One of the great things about the cilantro and lime flavor combination, is that it is so light and refreshing and perfect for summer or just on a beautiful sunny day like today. You simply make the marinade, marinate the shrimp,and stir fry them. You can enjoy these shrimp by themselves or in other dishes like rice, pasta, burritos, tacos, nachos,salad, etc. Ingredients: 1 lb. shrimp…
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    Snark & Pepper

  • Week 13: Weight Watchers Weigh In

    20 Oct 2014 | 4:45 pm
    Down 1.8 lbs! This puts me at 16 lbs lost “officially” since joining WW and 20 lbs (!!!) down total since the beginning of July. I skipped my weigh in last week since I was out of town to enjoy a day of tailgating in Gainesville (despite the many beers I drank while tailgating, I still had a significant loss on the scale). So really, this has been 14 weeks on Weight Watchers, but my 13th weigh in. Twenty pounds is a milestone I’ve anxiously been waiting to hit. Sure, it’s just a number, but to me it’s a number that signals real progress and confirmation that…
  • Trader Joe’s Weight Watchers Shopping List

    13 Oct 2014 | 4:39 pm
    There are two kinds of people in the world: those who are obsessed with Trader Joe’s and those who don’t get the hype. I fall into the first camp, obviously. We finally got a Trader Joe’s in Tampa earlier this year. Before that, I would occasionally make an hour drive to the nearest store in Sarasota and before they were in Florida it was a huge deal getting to visit a TJs when I was out of town. I think of Trader Joe’s as a hybrid between a normal chain grocery store and a Whole Foods/Fresh Market (but without the crazy prices). Personally, I love going to TJ’s…
  • Week 12: Weight Watchers Weigh In

    6 Oct 2014 | 4:08 pm
    I’m down 0.2 lbs this week. Once again, I was expected a gain, so even a small loss is a nice surprise. I was kind of a mess this week… 1. I was HUNGRY. I felt much hungrier than usual but I barely tracked my food either — so, I can’t really look back at what I ate all week to try and figure out why I kept feeling ravenous before lunch and dinner. A lot of absent minded snacking was happening when I get home from work in the evenings. To curb hunger, I’m going to eat more filling breakfasts (it’s been kind of an afterthought lately) and an afternoon snack…
  • Week 11: Weight Watchers Weigh In

    30 Sep 2014 | 4:17 pm
    I’m down another 2 lbs! There seems to be a pattern that when I don’t expect to lose much, I do. This weigh in followed a night of pizza and wine, so I was expecting to be UP. For those of you keeping score, I’ve lost 18 pounds in less than 3 months (!!!). It’s hard for me to wrap my mind around that because for a while my weight loss seemed so slow — which just goes to show that a little bit at a time really adds up. Hopefully I’ll be celebrating the 20-pound mark soon. I wish I could share some secret trick for how I’ve done this. It’s as…
  • Week 10: Weight Watchers Weigh In

    17 Sep 2014 | 9:02 am
    I’m not sure HOW I lost 2 lbs this week, but it’s a welcomed surprise! I had a lot going on over the weekend (a.k.a. lots of drinking and eating), so I expected to gain weight. I went to a brunch/wine tasting event, had a BBQ at my house, drank by the pool, went to a housewarming party, and watched the Gator game with friends. In addition to drinking at each of the aforementioned get togethers, I ate things like french toast casserole, cupcakes and cookies. So yes, the weight loss is mind boggling. I suppose the difference compared to when I’d normally have a big weekend…
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    The Development of Taste

  • How to make duxelles: Weekend Cooking Techniques #4

    Renia Carsillo
    18 Oct 2014 | 2:47 am
    The Development of Taste - Recipes for life, love and dinner too. Want a 25 minute dinner that tastes and presents like a gourmet restaurant main dish? Jacques Pepin’s Crispy Chicken is it. Simple, clean and full of earthy flavor for less than $10 and 30 minutes. In order to make this easy chicken recipe, you’ll need to learn our next Weekend Cooking Technique from Complete Techniques–how to make...  Read More » The post How to make duxelles: Weekend Cooking Techniques #4 appeared first on The Development of Taste.
  • How to Julienne, Weekend Cooking Techniques #3

    Renia Carsillo
    11 Oct 2014 | 2:20 am
    The Development of Taste - Recipes for life, love and dinner too. In terms of technique, learning to julienne is a step up from the basic chop. If you’ve ever referred to carrots as “matchsticks” then you’ve encountered this somewhat tricky skill in action. When to julienne Most of our grandmothers and even many of our own mothers knew this technique well. Ever encountered a raisin and...  Read More » The post How to Julienne, Weekend Cooking Techniques #3 appeared first on The Development of Taste.
  • Katie Button and John Fleer: Food Blog Forum 2014, Part Three

    Renia Carsillo
    20 Sep 2014 | 6:31 am
    The Development of Taste - Recipes for life, love and dinner too. As you’ve probably noticed in Part One and Two of my adventures in Foodtopia, we ate a lot of incredible food at Food Blog Forum 2014. What we haven’t talked about yet are Asheville’s chefs. Two of my favorite Asheville culinary masters where Katie Button and John Fleer. Many of you have heard those two...  Read More » The post Katie Button and John Fleer: Food Blog Forum 2014, Part Three appeared first on The Development of Taste.
  • My writing process and a wordsmith’s cocktail recipe

    Renia Carsillo
    31 Aug 2014 | 7:48 am
    The Development of Taste - Recipes for life, love and dinner too. This thing we’re doing, this thing right here, it used to be called a carousel. My writing process compares to that most tame of children’s rides too. Faulkner and I have something in common. I write round-and-round in circles, completely lacking the soaring and plunging of a thrill-ride called fevered inspiration. My first blog was on...  Read More » The post My writing process and a wordsmith’s cocktail recipe appeared first on The Development of Taste.
  • Grass-fed beef and sustainable farming: Food Blog Forum 2014, Part Two

    Renia Carsillo
    26 Aug 2014 | 5:10 pm
    The Development of Taste - Recipes for life, love and dinner too. At Hickory Nut Gap Farm, a fourth generation family farm, just 20 minutes outside of downtown Asheville, running a farm capable of supporting a family is as much about remembered history as it is about innovative new practices. On a visit there last week, Jamie Ager taught me a few things about sustainable farming, choosing grass-fed...  Read More » The post Grass-fed beef and sustainable farming: Food Blog Forum 2014, Part Two appeared first on The Development of Taste.
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    Spanish Food and Cuisine

  • Beef Tenderloin Recipe With Red Wine Sauce

    6 Oct 2014 | 12:30 pm
    Beef Tenderloin Recipe With Red Wine SauceSpanish grilled beef tenderloin recipe with red wine sauce! A yummy beef recipe with an easy red wine sauce from Spain. Calories : 435 calPrice estimation: More than 10 $Complexity level: Easy Food type: Main dishesBeefTapas
  • Tuna In Tomato Sauce Recipe

    23 Sep 2014 | 10:13 am
    Tuna In Tomato Sauce RecipeTuna fish stew in tomato sauce, a typical Spanish fish stew recipe in a yummy and easy tomato sauce with onions and peppers. Calories : 354 calPrice estimation: 5 - 10 $Complexity level: MediumNotesIf you like tuna stew, take a look to our homemade Marmitako recipe, the famous Basque tuna stew with potatoes!  Food type: FishMain dishes
  • Caprese Skewers Recipe

    3 Aug 2014 | 1:07 am
    Caprese Skewers RecipeCaprese skewers, discover this Spanish-style appetizer recipe typical from Italy with Cherry tomatoes, mozzarella and basil! Calories : 132 calPrice estimation: 5 - 10 $Complexity level: Easy Food type: AppetizersSaladsSide dishesTapasVeggies
  • Tomato Salad Recipe

    26 Jul 2014 | 12:45 am
    Tomato Salad RecipeSpanish tomato salad! Discover this easy summer salad recipe from Spain with tomatoes, garlic, olive oil and fresh parsley! Calories : 56 calPrice estimation: Less than 5 $Complexity level: Easy Food type: AppetizersSaladsTapasVeggies
  • Mediterranean Salad Recipe

    4 Jul 2014 | 11:40 pm
    Mediterranean Salad RecipeMediterranean salad recipe, a delicious and easy summer salad recipe from Spain with extra virgin olive oil, fresh cheese, eggs and oregano! Calories : 75 calPrice estimation: Less than 5 $Complexity level: EasyNotesFor this salad, you can use any kind of lettuce or cabbage! Food type: SaladsSide dishes
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    Whiskey Bacon

  • Bacon Puff Cookie Stars: Cookies for Kids Cancer

    30 Sep 2014 | 2:49 pm
    When OXO offered some kitchen cookie freebies, the literal first thought I had was, “Can I make bacon cookies?” Kids love cookies. It’s perfect logic in a crispy bacon brain. So that, on top of the charity bonus, made it a great big yes to another OXO post. In addition to giving 10 cents from select items sold to the Cookies for Kids’ Cancer cause, OXO is donating $100  for each blog post dedicated to the cause in September. OXO Good Cookies will be donating up to $100,000 to the cause, so we’re hoping to make them shell out in the name of awesome causes…
  • Broccoli and Kale Soup

    8 Sep 2014 | 2:28 am
    I’m a big fan of thick and creamy soups. In trying to eat a little healthier (have to do something to balance out the amounts of whiskey and bacon we consume!) I find that that combo leads to potatoes and/or cream being added to the soup. No ma gusta. Then the idea hit…beans. Loads of good stuff and nowhere near as heavy. Thanks to my CSA box from Fertile Grounds, I had tons of veggies to choose from when deciding what kind of soup to make. Given that my fridge and freezer were full of kale, it made the most sense. The broccoli though… that was a matter of ‘use it…
  • Crispy Smashed Potatoes

    18 Aug 2014 | 3:24 am
    Traveling and eating are two of our favorite things.  When they can happen at the same time…BOOM goes the dynamite! This spring/summer was a heavy travel season for me and it proved delicious. Of all the things I tried, one stuck with me because of it’s simplicity and tastiness. Tender yet crispy, the smashed potatoes changed breakfast for the rest of the summer. Where did I have these tasty taters…of all places, the Minneapolis Airport.  Realistically, it’s just a boiled potato smashed flat and fried. But with that simple preparation you get something fun and…
  • OXO BBQ Review #WhatAGrillWants

    9 Aug 2014 | 2:47 am
    OXO BBQ Review Recently we had the pleasure of receiving some slick cooking utensils from OXO at no cost to try out. (disclaimer points: achieved) Coincidentally, it was the week before the Big Damn Cookout, which was BBQ kismet for some fun pics and real good food! All in all, we  received the Bladed Meat Tenderizer, cute as a button Salad Dressing Shaker, silly Silicone Basting Brush, sexy Corn Stripper and the full reach BBQ Tongs. What we liked The meat tenderizer had the bonus of a Safety Lock, which is immeasurably handy for when you are drunk and tenderizing. It was fun to use…
  • Summer Scape Salsa

    22 Jul 2014 | 2:36 am
    Things we love about summer: Sun, Patio Drinking, Drive-Ins, Patio Drinking and Garlic Scapes. Garlic, in general, is a fave, but scapes are a magical summer treat. They come from the green tops of garlic (think scallions to an onion) and have a great mild garlic flavor that goes delish in almost any dish. This salsa gets a garlickly-tastic kick and a nice crunch along with the other fresh veggies for an even better texture. It’s almost like having roasted garlic without having to turn the stove on…which is a blessing in the summer heat! If you’re looking for a fresh and…
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    The HauteMeal

  • Cherry Baby

    Stephanie Augustine
    20 Oct 2014 | 10:00 am
    I’m such a sucker for conversational prints. They’re a fun way to add color and print to an outfit, and I like a touch of whimsy now and then. And basic black is a not-too-simple backdrop for the mix of prints. Sweater: ASOS (fun option here) Shirt: Simply Be (cute alternative here) Skirt: Alfani (similar style) Boots and bag: Shoedazzle Sunglasses: Eloquii Today’s earworm: Cherry Bomb by The Runaways The post Cherry Baby appeared first on The HauteMeal.
  • Old-Fashioned Style Ginger Doughnuts

    Stephanie Augustine
    17 Oct 2014 | 4:00 am
    There is a dearth of good doughnut shops in Chicago. I don’t mean bakeries, I mean shops that specialize in hot, fresh doughnuts. When I was growing up, there was a shop that I’d pass on the way to school, Old Fashioned Donuts, that even now has arguably the best doughnuts in the city. I didn’t know that at the time; I just knew that they were excellent doughnuts, and there always seemed to be a line. It wasn’t until years later that I realized just how spoiled I’d been. I never realized it because I passed one every day, but there are probably no more than a…
  • Sweater Coat

    Stephanie Augustine
    15 Oct 2014 | 10:43 am
    Chicago is at that time of in-between weather, when a coat is simply too heavy, but a light sweater isn’t enough. The thick warmth of sweater coat is perfectly cozy. This one has gorgeous embroidery and a mandarin collar, which I think looks great open or closed. The coat is no longer available, but I think it’s a great example of using statement outerwear as a way of making your outfit special. I’ve linked to a couple of other sweater coats below that I think fit the bill. Sweater coat by Lucky Brand (I also love this one and this one) | Jeans from Old Navy | Striped…
  • Creamy Chicken Fricassee with Pearl Onions and Mushrooms

    Stephanie Augustine
    13 Oct 2014 | 9:30 am
    My darling boyfriend recently had to go on a business trip, so I thought it would be nice to make him a special dinner since he wouldn’t have anything home-cooked for a while. I wanted it to be good, homey comfort food, and I knew almost right away what it would be – Julia Child’s scrumptious fricassee. What is a fricassee exactly? I used to think it was something strange and exotic, so you can imagine my surprise the first time I actually took the time to look up a fricassee recipe and found out I’d been making it half my life. If you’ve ever browned a chicken…
  • Snakeskin Sweatshirt & Pleated Skirt

    Stephanie Augustine
    10 Oct 2014 | 4:00 am
    This snakeskin sweatshirt was my choice from the recent Altuzarra for Target collaboration. I know a lot of women (myself included) are disappointed that Target’s designer collaborations don’t carry extended sizes, but in this case there was really only one thing that stood out to me anyway, and it was this sweatshirt. I thought I’d give it a try to see if I could make it work, and I think I lucked out on it. Also, because it was only available online, I didn’t even need to deal with the crowds. The brilliant color and pattern called to me, and I knew it would probably…
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    Delicious Everyday

  • Fragrant Coconut poached Romanesco & Chickpeas {vegan}

    22 Oct 2014 | 2:38 am
    My favourite thing about weekends is not sleep-ins. In part that is probably because I seem incapable of sleeping beyond 6am, but in reality the thing I look forward to most about the weekend is the farmers markets. Continue reading Fragrant Coconut poached Romanesco & Chickpeas {vegan} or leave a comment ©2014 Delicious Everyday. All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights. If you…
  • Creamy mushroom vegan alfredo {vegan + dairy free}

    14 Oct 2014 | 11:19 pm
    I’ve been absent from this space for far longer than I had originally anticipated. I’ve had a lot going on behind the scenes, including moving house, but I’m back and I’m back for a good cause. Continue reading Creamy mushroom vegan alfredo {vegan + dairy free} or leave a comment ©2014 Delicious Everyday. All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights. If you suspect…
  • Flourless Chocolate Fondants {gluten free}

    5 Aug 2014 | 10:34 pm
    As a chocolate lover there are not many chocolate things I don’t love. Chocolate cake, chocolate cookies, chocolate macarons, and chocolate ice cream – I love them all. But there is nothing quite like the anticipation of digging your spoon into the centre of a chocolate fondant. A dry cooked centre is bitterly disappointing, but a soft centre that bursts and oozes onto the plate the moment it is freed from its chocolatey walls is a thing of pure joy. Continue reading Flourless Chocolate Fondants {gluten free} or leave a comment ©2014 Delicious Everyday. All content in this feed…
  • Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples {gluten free, dairy free}

    29 Jul 2014 | 7:57 pm
    These parsnip fritters were born of a desire to find a new way to enjoy one of my favourite vegetables – the humble parsnip. Traditionally I’ll roast them so they become lovely and caramelised, sometimes I’ll serve them mashed with carrots (one of my childhood favourites) or even slip them into a parsnip risotto. But these latkes have shot to the top of the favourite list. Continue reading Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples {gluten free, dairy free} or leave a comment ©2014 Delicious Everyday. All content in this feed (including photographs…
  • Barley and mushroom salad with poached eggs

    27 Jul 2014 | 9:43 pm
    As much as I look forward to winters comfort foods, all too soon I’m craving lighter dishes, such as salads. As it’s not quite summer the salads I crave at this time of year are little more robust, such as this Warm Barley and Mushroom Salad with Poached Eggs. Continue reading Barley and mushroom salad with poached eggs or leave a comment ©2014 Delicious Everyday. All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for…
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    The Dinner-Mom

  • Creamy White Bean Chicken Chili

    22 Oct 2014 | 12:39 am
    Creamy White Bean Chicken Chili is the perfect blend of cheesy, sweet and spicy. Transform last night’s leftover chicken into a delicious bowl of comfort in under 30 minutes! Cook once, eat twice. That’s what this recipe is all about. If you have leftover chicken, then this recipe will transform that chicken into a whole new […] The post Creamy White Bean Chicken Chili appeared first on The Dinner-Mom.
  • Skinny Caramelized Onion Dip with Greek Yogurt

    16 Oct 2014 | 11:20 am
    Skinny Caramelized Onion Dip is made with Greek yogurt instead of sour cream. Paired with the right dippers, you can enjoy this low-cal, gluten-free dip with a smile! Pinch me! I’m giddy because I can sit down with a serving of this caramelized onion dip and some veges and enjoy it…guilt-free…because it has been lightened-up! Here’s […] The post Skinny Caramelized Onion Dip with Greek Yogurt appeared first on The Dinner-Mom.
  • Slow Cooker Caramelized Onions for #SundaySupper

    12 Oct 2014 | 3:00 am
    A splash of balsamic vinegar makes these Slow Cooker Caramelized Onions irresistibly good. You’re going to need a stash for your freezer! I’m tearing up. My eyes aren’t watering from all the onions I just sliced!  I have tears of happiness because I have lots and lots and lots of caramelized onions stashed away in the freezer. And, […] The post Slow Cooker Caramelized Onions for #SundaySupper appeared first on The Dinner-Mom.
  • Turkey Meatloaf Muffins with Peach Salsa

    9 Oct 2014 | 5:07 pm
    Turkey Meatloaf Muffins get a zesty infusion of Mexican flavor with the addition of cilantro, Monterey Jack cheese and peach salsa…or the traditional kind. Warning: This is no ordinary meatloaf! I’m constantly re-thinking my strategy to combat “Practice is at 5:30…what’s for dinner?” Of course, 30 minute (or less) meals and crock pot dishes are an option. […] The post Turkey Meatloaf Muffins with Peach Salsa appeared first on The Dinner-Mom.
  • Chinese Orange Chicken with a Spicy Glaze

    7 Oct 2014 | 10:56 am
    Forget takeout! This Chinese Orange Chicken recipe is ready in less than 30 minutes and has a finger-licking good sauce that can be made as spicy as you like it! This born and bred Florida gal always has orange juice in the fridge. Chances are you’ll find a few fresh oranges in a bowl too. […] The post Chinese Orange Chicken with a Spicy Glaze appeared first on The Dinner-Mom.
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    Veg Recipes of India

  • chakli recipe, how to make instant chakli recipe | stepwise

    dassana amit
    22 Oct 2014 | 12:12 pm
    instant chakli recipe – step by step instant chakli recipe. so i am still making diwali snacks and sweets before the badi diwali (big diwali) & laxmi puja tomorrow. made quite a number of goodies today, but managed to click only two recipes, which includes this chakli and corn flakes chivda. chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. they are also known as murukku in south. chakli or chakri are made as a part of the diwali faraal (diwali snacks & sweets) in maharashtra and gujarat. there are many versions of making…
  • corn flakes chivda recipe, how to make corn flakes chivda | makai chivda

    dassana amit
    22 Oct 2014 | 10:44 am
    corn flakes chivda – easy to prepare step by step recipe of corn flakes chivda. today i made these crisp makai chivda and also managed to take step by step pics. the recipe is easy to prepare. chivda is a deep fried savory mixture consisting of many ingredients. these include dry fruits as well as spices. here i have used the variety of dried yellow colored corn flakes. these are deep fried to make the chivda. they are also known as corn poha or makai poha. you get them easily in the indian grocery shops. these are not the ready to eat cereal corn flakes. you can make this chivda, with…
  • gujiya recipe, how to make gujiya recipe | baked & fried gujiya recipe

    dassana amit
    21 Oct 2014 | 10:03 am
    gujiya recipe with step by step pics – sharing both fried and baked version of gujiya for diwali. gujiya is a deep fried pastry stuffed with a sweet filling of khoya. the do resemble empanadas and very much popular in north india, especially during holi festival. its not they are made only during holi. they are also made during diwali. this time i did not want to make karanjis and hence made these gujiyas. both karanji and gujiya are similar sweets, except for the stuffing. karanji which is popular in maharashtra has a stuffing of coconut, poppy seeds, sesame seeds and dry fruits.
  • rava ladoo recipe, how to make rava ladoo | ladoo recipes

    dassana amit
    20 Oct 2014 | 8:51 am
    rava ladoo recipe –  one easy and quick step by step recipe of rava ladoo for diwali. the recipe is so quick, that it just took me about twenty minutes to cook the ladoo mixture. i had got a few requests for posting rava ladoo recipe for diwali. hence this recipe post. the recipe is very easy and does not go into the consistency of sugar syrup. i had made rava ladoos before using the one string consistency and the ladoos would either break or harden. this rava ladoo recipe gives a softer texture in the ladoos. i did add less ghee, but you can increase the amount of ghee. you will need…
  • how to make khoya or mawa, homemade khoya or mawa recipe

    dassana amit
    19 Oct 2014 | 9:30 am
    khoya or mawa recipe – step by step post on how to make khoya in the traditional way. khoya is dried evaporated milk solids. the milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. in indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets. depending on the type of khoya, which can range from being hard to soft to granular, they are used accordingly in sweets. khoya is also added to curries like khoya matar makhana, navratan korma and so on. after i got some requests to post the method of making…
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    Long Island Pulse

  • Recipe: Halloween Mix
    23 Oct 2014 | 9:04 am
    I have to tell you that I am a sucker for a festive party mix and Halloween is just the time to do it! I made my first one about a year ago and I can already predict it will be a tradition in my house. The kids obviously LOVE it and this nosh is the perfect nibble to whip out for some company. Just know my friends, that it is VERY ADDICTING! Don’t say I didn’t warn you. Ingredients 2/3 cup sunflower butter 1/3 cup butter 1 teaspoon vanilla 1 cup white chocolate chips 9 cups Chex Rice Cereal 1 cup powdered sugar 1 /2 cup M&M’s (only yellow, brown and orange colors) 1 cup packaged…
  • Recipe: Tomato Vodka Sauce Fussili with Broccoli
    7 Oct 2014 | 9:00 am
    Back in the early stages of our relationship, my husband, without fail would always order the “Pasta alla Vodka” whenever we did Italian food on our dates.  Cute it was, but it started to get a little boring.  I used to corner him and try to convert him into some other rustic Italian fare.  However, he wasn’t budgeting; not even more a second on this meal.  Many years later…we are talking a good 13 or so, crazily enough, I’m not sure that he has picked up a fork to this dish at all.  Could he have forgotten about it OR maybe his healthier side kicked in a…
  • Recipe: Glazed OREO Bars
    9 Sep 2014 | 6:18 am
    I was contemplating posting something healthy to kick off the school year, but just had to share this one with you first!  (We have the whole school year to go that way!)  These bars are by far (am I rhyming) one of my favorite treats ever.  Why?  Because they are simple, delicious and with just few ingredients.  Plus they are always…and I mean ALWAYS a hit!  Let me know what ya think Ingredients 22 Oreo Cookies crumbled 14 ounce can sweetened condensed milk 1 cup dark chocolate chips 1 cup white chocolate chips half stick of butter 1/2 cup powdered sugar 1/2…
  • Truffle & Mushroom Ravioli
    13 Aug 2014 | 5:22 am
    You open your fridge and find yourself staring blankly for a minute, maybe two, until it hits you; there is nothing!  That defrosted chicken that you could have sworn was in the back of the shelf is no longer there. You frantically open the freezer and “Hallelujah,” frozen truffle ravioli is staring at you in the face.  Oh, the possibilities you have and here is one that is just so simple and delicious.  Dinner is “Oh so DONE!” Phew….. INGREDIENTS • 1 package of prepared truffle ravioli • 1/4 cup low-fat half & half • ½ cup white wine or cooking broth • 2…
  • Peanut Butter Noodles
    29 Jul 2014 | 9:00 am
    Back in the 80s my father introduced me to “Peanut Butter Noodles” and I never looked back.  What is it about the twirly Chinese Pasta with a creamy coating of Peanut Butter Sauce.  I know….it’s just plain delicious!!  Here we have my version of this lovely authentic treat.  Care to know the best part?  It gets even tastier the next day chilled in the fridge! YUM! Serves 4-6 Ingredients • 8 ounces lo mein noodles (If you cannot find in your specialty store use spaghetti) • 1/4 cup smooth reduced-fat peanut butter • 2 tablespoon honey • 2 tablespoon…
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    Vegetarian Indian Slow Cooker

  • Colorful Protein Pancake (Puda) Recipe

    Pravina Parikh
    29 Sep 2014 | 8:00 pm
    Did you like Spinach Paneer Wraps recipe I published last week? Well this week I am writing about these simple pancakes or pudala (puda) my daughter usually makes as simple way to sneak-in some... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Spinach Paneer ( Cottage Cheese ) Wrap Recipe: How to make Spinach Paneer Wrap

    Pravina Parikh
    24 Sep 2014 | 6:56 pm
    This is a simple and healthy lunch box recipe. Just like my slow cooker spinach daal , vegetable pulav and kansar, Spinach Paneer wrap are also staple for my grand-kids lunch-box. It is very easy to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Kansar Recipe Using Slow Cooker: How to Make Kansar in Crockpot

    Pravina Parikh
    12 Sep 2014 | 8:38 pm
    If you liked my last post regarding Traditional Gujarati recipe Kadhi using slowcooker or crockpot, you will also like this another Gujarati Traditional recipe kansar or kamsar using slowcooker.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Slow Cooker Gujarati Kadhi or Tempered Buttermilk Recipe

    Pravina Parikh
    20 Jul 2014 | 1:43 pm
    Kadhi is a traditional recipe from Gujarat region of India. It is very simple preparation of yogurt and some tempering which is very comforting food.  Kadhi is usually served with Khichadi (rice... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Eggless Homemade Ice Cream Recipe

    Pravina Parikh
    21 Jun 2014 | 8:54 pm
    My niece Swati makes best ice creams. She always told me to try her recipe. She said it is very simple recipe, it requires 5 easily available ingredients and hardly needs 10 minutes of prep time to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    YUM eating

  • Provolone Potato Cakes

    24 Oct 2014 | 4:00 am
    Hey, guess what? I tried something new on my potato cakes. “What are potato cakes?” you ask. Well I am happy to tell you. Potato cakes are an Irish tradition to make use of the potatoes left over from the previous meals. Traditional Irish women were taught the ways of using every last piece of your meal from beginning to end. I come from a long line of those women. We always used everything we purchased. If we had leftovers we eat them. Even if that meant we had some sort of leftover pie, we ate them. I learned how to use skin and bones to make my own chicken stock for future use.
  • Fall Flavors: 12 Soups and Chowders

    21 Oct 2014 | 4:13 pm
    It’s fall y’all. I just love this time of year. Summer vegetables have all been picked over and the fall harvest is in prime time picking season. As part of my partnership with I’m going to bring you some of their best fall flavor soups and chowders in this months sponsored post. But you don’t mind, right? You were all about meal planning this week that centered around all of falls wonderful harvest, right? First, you’ll need to turn your ad blocker off or you won’t be able to see the carousel of photos And trust me, you’ll want to see all…
  • The Perfect Green Bean

    21 Oct 2014 | 4:00 am
    Guys I have to tell you something. Green beans are my thing. Seriously. Like I will eat them right out of the can. Cold. But, I won’t eat them frozen. Or, won’t even buy them frozen for that matter. Gross. I prefer them fresh. And whole. Perfect if they come from the farmers market, but I’ll settle with fresh from the produce department. I was so excited this summer to plant wax and green beans. Despite the terrible weather I was able to get a lot of beans and freeze them. Wait. Did I just say I froze them? Why yes I did. Perhaps I should explain that I won’t eat green…
  • Blueberry Lemon Zucchini Bread with Lemon Glaze

    20 Oct 2014 | 6:00 am
    Because blueberry donuts with lemon glaze wasn’t enough. Because making blueberry lemon rhubarb crisp wasn’t enough. I had to find a way to use up some of the last bits of zucchini that came out of the garden. I have some stored in the freezer for future use. We do a lot more baking in the fall and winter than we do in the summer. When I saw this recipe for a raspberry loaf I was inspired to kick it up a notch and go back to the summer flavor of blueberry and lemon I had become obsessed with. Kiddo is such a wonderful helper. I remember being her age and helping my mom in the…
  • Crockpot Blueberry Lemon Rhubarb Crisp

    16 Oct 2014 | 6:00 am
    I know for some of you it’s always crockpot season. But, I don’t use my crockpot as often as I should. Since I work from home it is just as easy for me to slow roast in the oven or slow simmer on the stove top. I have certain recipes that work best it each of these. There are just some things that I feel don’t work well in a crockpot. But, so many that do and this is one of them. Compotes and crisps are some of my favorite things to make and I really like making them in the crockpot. I feel the slow simmer really allows the flavors to melt together. So tasty.  Normally at…
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    Lemon & Olives: Exploring Greek Cooking And Culture

  • Fried Cheese Balls From Crete

    Kenton Kotsiris
    21 Oct 2014 | 2:30 pm
    While we’re writing this before our trip, we’ll be posting it while we’re gone. I’m going to imagine both Jane and I are sitting at a cafe people watching while drinking some strong coffee right now. We’re taking in every moment of it; a well deserved break from the work routine. With that in mind, we hadn’t forgot about you, are wonderful readers and followers! Hence this 3rd autopost. When Jane and I sat down to discuss what recipes we should “drip feed” (blog talk) while we were gone, we knew that we wanted to make another dish from Crete. The last cretan dish…
  • Pistachio Ice Cream

    Kenton Kotsiris
    15 Oct 2014 | 2:21 pm
    -Hi everyone, this is our second autopost. As you may know Jane and I are on vacation and will be back at the end of October- Let me tell you about this recipe right here. This recipe to date has been pre-blog made more times than any other. What I mean is that we made it more times than any other recipe before we were happy enough to post it. Let me talk about the failures. Since we got our KitchenAid mixer, I’ve been dying to make ice cream. It’s my favorite food group Well, being Greek, and having a love for pistachios that’s been with me since birth, I wanted to try to make–…
  • Greek Stuffed Cabbage With Avgolemono

    Kenton Kotsiris
    10 Oct 2014 | 1:00 pm
    Well, this is our first autopost. Currently, Jane and I are soaring overhead at roughly 40,000 feet. We’re making our way across the Atlantic, Europe bound. We’ll soon be down in the land of writers, poets, Guinness, and Jameson. It seems like a long time coming. Naturally, I’m writing this post in advance, but the feeling is like I’m already in the air. We’ve been waiting for this trip for quite some time, having bought our tickets back in April. So for about 6 months, we’ve talked about what we’re going to do 100s of times, changed places, changed hotels,…
  • Chicken With Tomatoes and Orzo

    Kenton Kotsiris
    7 Oct 2014 | 11:26 am
    That song from Peter Paul & Mary has been stuck in my head these past few days: I’m leaving on a jet plane, don’t know when I’ll be back again. However, it’s not I’m, it’s we, and I do know when I’m coming back. However, it would be cool to have an open ended ticket and just travel the world. Speaking of traveling, it is hands down one of our favorite things. I’m not talking about visiting major cities, I mean traveling to smaller towns on the outskirts. It doesn’t need to be significant. I am not talking about living in a hut for a week, though I have no doubt you’d…
  • Kalitsounia | Cretan Sweet Cheese Pies

    Kenton Kotsiris
    1 Oct 2014 | 11:02 am
    Is it really October already? It is? So you’re telling me we’ve only got a few more months and it will be 2015? Oh boy… This year has gone by incredibly fast. I know I’ve said it before, but it really has. Both Jane and I have grown a lot this year and developed new skills and new outlooks on life. Of course this blog has been at the heart of it all. It’s been a little slow here these past few weeks, the first in the blog’s history, but rest assure it’s for good reason. We’ve got some things in the works that we’ll be releasing in the next few months. We’ve also kept…
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    The Baguette Diet

  • What do French people eat for dessert?

    17 Oct 2014 | 8:22 am
    Chocolate mousse. Tarte tatin. Profiteroles. All the things Americans drool over when we imagine a vacation in France…Yes, French people eat these for dessert, and they’re proud of their national cuisine. But I always want to roll my eyes when my friends from home ask the inevitable: “How do French people eat éclairs all the time and not get fat?” because, well, they don’t! I think the French dessert eating paradox has three explanations.: 1. All of those classic French desserts? They’re not for every day. Indulgent desserts like éclairs, tartes, and gateaux are reserved for…
  • Hearty and healthy pumpkin chili

    14 Oct 2014 | 9:03 am
    Despite the 1,001 cultural differences between France and the United States, I’ve noticed that we do share a few common characteristics. Like a love of chocolate, for example. And an obsession with Beyoncé. And McDonald’s consumption, unfortunately. Every time we visit Alex’s family, I can’t help but notice another common denominator that I suspect is shared not just between France and the U.S. but over the entire world: doting grandparents. For example: force feeding (since every grandchild is obviously far too thin), sweet stories about the good old days, homemade jams as Christmas…
  • A day of Parisian life

    8 Oct 2014 | 1:16 pm
    Before I moved to Paris, I had a romanticized view of Parisian life that I think many Americans share, complete with ample croissants, cafés, and high heels. But like any city, Paris looks completely different from behind a tourist’s camera than what we see in everyday life. My daily routine probably sounds a lot like a New Yorker or Londoner’s, but there’s definitely some French flair thrown in, like the long lunch break. Here’s how it goes: 8:00 a.m. Alarm clock! I get up, get ready for work and have breakfast. I made a big cup of coffee to drink on my way to work! 8:45 a.m. I…
  • Konjac noodles (miracle pasta substitute) review

    10 Jun 2014 | 12:44 am
    Have you seen those weird packages of “miracle noodles” in the grocery store? There a few different types of noodles made from various Asian plants that are marketed as zero-calorie pasta. My normal reaction to these types of claims is that it has to be too good to be true…but last week my curiosity got the better of me and I picked up some konjac noodles to try with my favorite Cajun chicken pasta recipe. Konjac noodles are made from the root of the giant konjac plant that grows in eastern Asia. The Japanese have been eating the plant for 1500+ years, but it seems like konjac is just…
  • Weekly favorites: strawberry pesto salad, Paris aquarium and more…

    8 Jun 2014 | 8:05 am
    Summer finally seems to have arrived for good, which means that the overall quality of Parisian life has increased by about 700% over the past couple of weeks. Picnics on the Champ de Mars, outdoor markets, casual lunches on sidewalk terraces…my favorite things about life in France are finally back on the schedule To celebrate, here are a few of my favorites lately: Favorite recipe: Strawberry pesto pasta salad from Kath Eats Real Food. It’s finally salad season again, and Kath has some of the best salad recipes! This strawberry pesto pasta salad was fresh and light enough for a…
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    Penny's Recipes

  • Easy Bean Stew

    20 Oct 2014 | 3:02 am
    This is a meal that cooks itself. All you have to do is chop up some vegetables and then pop them in a casserole with some stock. Read More... The post Easy Bean Stew appeared first on Penny's Recipes.
  • Chocolate And Orange Drizzle Cake

    17 Oct 2014 | 2:44 am
    Exciting orange drizzle cake that is really easy to and fun to make. Suitable for everyday, good enough for a special occasion! Read More... The post Chocolate And Orange Drizzle Cake appeared first on Penny's Recipes.
  • Lentil And Vegetable Potato Gratin

    17 Oct 2014 | 2:30 am
    A vegetable bake that makes the most of seasonal vegetables. Change the ingredients according to the season and what you have in store Read More... The post Lentil And Vegetable Potato Gratin appeared first on Penny's Recipes.
  • Chocolate Sponge Cake

    14 Oct 2014 | 3:37 am
    This very easy chocolate cake recipe is from a book from many years ago. It is is fun to make and tastes really good! Read More... The post Chocolate Sponge Cake appeared first on Penny's Recipes.
  • Sausage And Lentil Casserole

    8 Oct 2014 | 3:28 am
    A meal where you can easily do vegetarian and meat versions - just make with vegetarian or meat sausages. A warming winter casserole full of comfort and flavour. Read More... The post Sausage And Lentil Casserole appeared first on Penny's Recipes.
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    Red Beans and Eric... err Rice!


    Eric Olsson
    23 Oct 2014 | 10:17 am
    I’m excited to announce my newest cookbook! RED BEANS & FAMILY FAVORITES: Traditional Home Style Recipes and New Favorites!  34 of my favorite recipes that I love to cook for my family. In the cookbook you find recipes for: Apple Pork Chops BBQ Cherry Pork Ribs (crock pot) Cajun Meatballs Chicken Creole Chicken with Green Olives and Cranberries Cherry Topped Ham Steaks Creole Shake’n’Bake Cucumber Fire Salad Fried Chicken Garlic Butter Steak Garlic & Thyme Broiled Chicken Jamaican Jerk Chicken Pasta-Jambalaya Peppered Round Steak with Gravy Pizza Mac Casserole…
  • How Do You Red Bean, AL SUNSERI?

    20 Oct 2014 | 5:00 am
    from Al Sunseri owns the oldest continually operating oyster dealer in the United States.  The P&J Oyster Company has been in business for over 138 years with an oyster shucking house that has been located in the French Quarter since 1921.  P&J’s has had the reputation of harvesting the freshest and highest quality of oysters in the business.  In fact, their oysters were used by Jules Alciatore in the 1880’s at Antoine’s Restaurant when they invented the famous Oysters Rockefeller. In the time that P&J has been in business, it has survived through…
  • COOKBOOK REVIEW: EAT DAT by Michael Murphy

    Eric Olsson
    17 Oct 2014 | 5:00 am
    EAT DAT by Michael Murphy New Orleans: A Guide To The Unique Food Culture Of The Crescent City I know, I know, I say I’m going to do a cookbook review and this isn’t a cookbook.  You won’t find one single recipe in it.  However, it’s a food book.  And EAT DAT covers the New Orleans food scene by guiding you to the best places to eat in NOLA today. Author Michael Murphy profiles 250 restaurants from the French Quarter, Bywater & Marigny, the Treme, Mid-City & Bayou St. John, Garden District, Uptown and more.  He also includes a “Brief and (Mostly) Bona…
  • COOKBOOK REVIEW: Louisiana Kitchen and Culture Magazine

    Eric Olsson
    16 Oct 2014 | 5:00 am
    Naturally, when you want to cook a recipe you’re either going to check your recipe box, skim through one of your favorite cookbooks or surf the internet searching for something great to make.  Another option is one of the cooking magazines!  Sure there’s Cooking Light, bon appétit, or Rachael Ray’s; plus there’s more specific magazines on ground beef, corned beef or Mexican and Italian, but it gets better than that!  As you know, I like to cook Creole and Cajun foods and I like to read all about New Orleans and Louisiana – and there’s a magazine for…
  • How Do You Red Bean, ANTHONY SCANIO?

    Eric Olsson
    13 Oct 2014 | 5:00 am
    Anthony Scanio started out wanting to be an English teacher. But his love of New Orleans culture and cuisine guided him in a different direction. He enrolled in a college culinary arts program and began a career that took him from the Crescent City, through Italy, then back to the city he says he has a “love affair,” with. Anthony has studied under James Beard award-winning chefs Donald Link and Stephen Stryjewski before finding a home with Emeril Lagasse at Emeril’s Delmonico. He started as a line cook in 2005, promoted to sous chef in 2006, then executive sous chef in…
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    Non Veg Recipes

  • Chicken Kathi Rolls

    Nitesh Singh
    24 Oct 2014 | 11:39 pm
    Ingredients: Refined flour (maida) rotis 4 Boneless chicken breasts:  250 gm Ginger: 1/2 inch piece Garlic: 3 cloves Hung Curd:  4 tbsp Green chillies, chopped: 4  Salt to taste Cumin powder: 1 tsp Chaat masala: 1/2 tsp Onions, sliced: 2 medium Carrot, cut into thick strips: 1 medium Oil: 2 tablespoons Green chutney: 4 tbsp Fresh coriander leaves, chopped:2 tbsp image source:
  • How to cook Chicken Saronno

    Nitesh Singh
    15 Oct 2014 | 8:34 am
    Ingredients: Chicken breasts, boned, skinned and halved: 6 Flour Butter or margarine:1/4 cup.  Fresh mushrooms, thickly sliced: 1/2 lb.  Amaretto di Saronno: 1/4 cup.  Grated rind and juice of 1 lemon Chicken broth: 1 1/2 cup.  Cornstarch: 1 tbsp.  Patty shells Salt Pepper: as required Garlic powder: as required Curry powder: as required Image Source: Method: Cut
  • How to Cook Chicken Pecan Quiche

    Nitesh Singh
    13 Oct 2014 | 12:10 am
    Ingredients: Chicken, cooked and cooled: 2 cup. Chicken broth: 1/2 cup. Flour: 1 cup. Sharp cheddar cheese, shredded: 1 1/2 cup Chopped pecans: 3/4 cup. Coarse pepper: 1/4 tsp. Veg. oil: 1/3 cup. Eggs, beaten: 3 Sour cream: 8 oz. or 224 gm Mayonnaise: 1/4 cup. Sharp cheddar cheese, shredded: 1/2 cup. Onion, minced: 1/4 cup. Dillweed: 1/4 tsp. Pecans, chopped: 1/4 cup. Salt: 1/2 tsp.
  • How To Cook Chicken Enchiladas

    Nitesh Singh
    6 Oct 2014 | 6:38 am
    Ingredients: Chicken breasts, cooked and diced: 6 Cream cheese, softened: 8 oz. or 227 gm. Cream of chicken soup: 1 can Onion, chopped and sautéed in butter: 1 med. Green chilies, chopped: 5-7 Flour tortillas:1 medium pack. Cilantro: for garnishing. Water: 3/4 cup. Sour cream: 8 oz. or 227 gm. Cheddar cheese, shredded for topping Image Source: Method
  • How to cook Chicken Curry

    Nitesh Singh
    4 Oct 2014 | 7:17 pm
    Ingredients: Chicken drumsticks (or other cuts): 10 Sour cream: 8 oz.  Potatoes: 3 med.  Curry powder (or more if desired): 4 tbsp.  Cooking onions: 2 lg.  Fresh ginger: 2" piece  Garlic: 3 cloves  Salt to taste Cooking oil: 5 tbsp.  Water: 1 c.  Method: Finely chop the onions, ginger and garlic put them in a food processor and make a paste. Peel the potatoes and cut them into
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    The PinterTest Kitchen

  • Spinach Bacon Carbonara

    16 Oct 2014 | 1:43 pm
    I seriously never get sick of carbonara. This dish is not great for the diet, but it’s so good for the soul. There’s just something so right about the combination of the creamy egg sauce, the salty cheese, and the smokey bacon. I add spinach to mine so I get some veggies in there, and sometimes I’ll add a second protein as well – juicy chicken breast or large, sweet shrimp, or even thin slices of beef. It’s kind of like this one-pot Italian pasta dish – you can add ingredients to make it their own. No one really knows who “invented” carbonara,…
  • Gold Peak Coffee: A Warm #SipofHome for This Pennsylvanian

    13 Oct 2014 | 10:15 am
    Recently, I got the opportunity work with Gold Peak Coffee on this sponsored post, which means that I was able to try Gold Peak Coffee, formerly Georgia Coffee. Yum! And doing so reminded my of holidays in Pennsylvania. When I was younger, coffee was really special. I actually didn’t drink it often until a few years ago. But I would drink it around the holidays. Around the holidays, my grandma always come over to my mom’s house for a cookie-making-palooza. They make dozens of cookies every year – enough to cover an entire table and then some! And of course, my pap always…
  • Caramel Apple Cookies

    10 Oct 2014 | 5:15 am
    Okay, time for a truth bomb: While we love pumpkin here on The PinterTest Kitchen (so much we did an entire pumpkin recipe round-up last year), that is not the top flavor of fall for me. In fact, I put it third on the list, behind my two favorites, tied for first place: apple and chai. Go out and yet’cha a chai latte, because this recipe is all about the apples! Caramel apples, to be exact. In cooking form, no less. Say goodbye to the mess and hello to a quick and easy cookie guaranteed to have your family begging you for a double batch! Originally, I found this recipe because I had…
  • Ultimate S’mores Dessert

    8 Oct 2014 | 11:30 am
    Just a really quick post for today, Pinter-Testers! I sent out the above picture on Instagram and Facebook the other day, and one of my friends said that it was the most delicious picture I’ve ever taken! I have to agree – but the picture is nothing compared to the real thing! I told my friend that it was the s’mores dessert from Joe’s Crab Shack, and she lamented that there wasn’t a Joe’s Crab Shack anywhere near where she lives in the rural mountains of Pennsylvania. Even here, where we’re near the beach, you have to drive downtown to get this sweet…
  • We’re Giving Away $750!

    6 Oct 2014 | 3:00 pm
    Hey y’all! I had a recipe all ready to go for today…but I decided to post this instead. I thought you guys would forgive us for co-hosting an ah-ma-zing $750 giveaway instead! Yes, you read that right! We teamed up with a few other awesome bloggers to give away $750 to one lucky winner! All you have to do to enter is leave a comment telling us what you would do with the money if you won! Then, click the Rafflecopter enter button to tell us that you left the comment. Once you do that, there are other ways to gain additional entries if you want – but the only mandatory entry…
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    Oak Recipes

  • Almond Blancmange

    Site Admin
    9 Oct 2014 | 4:22 am
    Method: In a large mortar or heavy bowl, pound the almonds as fine as possible, adding the water very gradually. … Read full recipe >> Related posts: Matcha Crepes with Cherry Chocolate Ice Cream Tapioca Pearls with Sweet Coconut and Honeydew Quince Blancmange
  • Quince Blancmange

    Site Admin
    9 Oct 2014 | 4:21 am
    Method: Put the quinces with the water into a stainless-steel, enameled or tin-lined saucepan, and simmer gently until they are… Read full recipe >> Related posts: Tapioca Pearls with Sweet Coconut and Honeydew Pot-au-Feu Meat Rolls in Potato Pastry
  • Gooseberry Huff

    Site Admin
    9 Oct 2014 | 4:20 am
    Method: Prepare a syrup with sugar and water, cooking it to the small-thread stage. Let the syrup get almost cold. … Read full recipe >> Related posts: Gooseberry Fool Tapioca Pearls with Sweet Coconut and Honeydew Apple Ginger Mint Iced Tea
  • Gooseberry Fool

    Site Admin
    9 Oct 2014 | 4:20 am
    Rhubarb fool is made in just the same way as gooseberry fool, but it needs an even larger proportion of … Read full recipe >> Related posts: Asian Pear Frozen Yogurt Boiled Beef Matcha Crepes with Cherry Chocolate Ice Cream
  • Apricot Whip with Madeira

    Site Admin
    9 Oct 2014 | 4:19 am
    Method: Place the apricots and their water in a saucepan. Add half of the sugar and additional water, if necessary, … Read full recipe >> Related posts: Apricot Sweet Chilli Sauce Asian Pear Frozen Yogurt Cultured Meat Balls
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  • Plum Frangipane Tart

    23 Oct 2014 | 2:36 am
    The rich autumnal flavours of this tart make it perfect for any Autumn dinner parties you may be having. Stunning and fairly simple to make, this plum tart is mouth-wateringly good. I always prefer to make my own short crust pastry, but shop bought is fine if your low on time. If you are making your own pastry, you can adapt to suit you; I’ve used nutmeg, however cinnamon or orange zest would go equally well in this wonderful dessert. Plum Frangipane Tart Prep Time: 40 minutesCook Time: 45 minutesTotal Time: 1 hour, 25 minutes Serves: 4 peopleServing Size: 301gCalories per serving: 915Fat…
  • Vegetarian Quesadillas with Cheese

    20 Oct 2014 | 3:16 am
    Quesadilla couldn’t be simpler to make and it tastes fantastic. I used to make quesadilla all the time when I was at university because it’s seriously cheap to make and you can often muster something up with very little ingredients. Within this recipe, I’ve kept things fairly similar because this is how I like it best. There’s a nice kick from the chillies and paprike, but also a rich sweetness coming from the peppers and tomatoes. I’d recommend frying your tortillas within a griddle pan, but a non-stick frying pan will work just as well if you’ve not got…
  • Mussels in Tomato and Chilli Sauce

    14 Oct 2014 | 1:49 am
    When it comes to shellfish, mussels are definitely up there with my favourites. They’re quick and easy to cook and they have that beautiful strong seafood taste that I love. The first time I tried mussels with tomato and chilli, rather than the classic white wine and garlic sauce, was on holiday in Madeira with my family. The rich, deep sauce complimented the mussels beautifully and added a wonderful touch of spice. I’ve tried this recipe out a few times and I think I’ve finally perfected it. Serve with crusty white bread, so that you get every drop of the sauce! Mussels in Tomato and…
  • Vegetable Moqueca

    6 Oct 2014 | 12:32 am
    Up until around two months ago, I’d never tried moqueca before. Laura and I were out for dinner, I saw it on the menu and thought I’d give it a go. I wasn’t disappointed. Moqueca is a Brazilian dish and it usually contains stewed fish or seafood in coconut milk with a whole host of vegetables. It’s a perfect feel-good meal. I’ve actually made this without any fish, so it’s completely vegetarian-friendly, but I’m going to be making a fish-based Moqueca over the next few weeks. It’s worth mentioning that the actual vegetables that you use within…
  • Healthy Spicy Egg Fried Rice

    27 Sep 2014 | 7:19 am
    When most of you think about egg fried rice, it’s usually that greasy, fatty side dish that you’ve purchased from the local Chinese takeaway when you’re feeling the effects of the night before. Well, I’m here to say that this simple little side dish can actually be made as a perfectly healthy meal. As well as that, it can be made in no time at all (and with little skill involved). Laura and I often cook up egg fried rice when we’re in a rush because it’s simple and quick to make but it’ll fill you up a treat. Perfect for those rushed Friday evenings!
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    The Sushi Knife Store: Latest News

  • Japanese Kitchen Knives Are Better!

    1 Oct 2014 | 12:00 pm
    Japanese food is prepared to resemble artwork, and it does a remarkable job in doing so. Japanese knives are the best in the world and must be to achieve the precision needed to properly cook Japanese food. Japanese kitchen knives are made with the highest quality materials on earth, and are light as a feather and the absolute sharpest knives in the world.These different steels making up the blade are the reason Japanese knives are so much sharper than German knives. Swords made in the west would easily lose a fight with a Japanese sword, as Japanese swords are so much stronger than the soft…
  • Gishiki Japanese Knife

    1 Oct 2014 | 12:00 pm
    The Gishiki is a very advanced specialty Japanese kitchen lnife that requires huge amounts of knife-skill to master. It is designed for use in filleting fish without contact by human hands. The only tools the chef's use is a Gishiki and a pair of silver chopsticks. Shiki is the word that refers to this style and process of filleting fish as well as the title of the person doing the work. It is a very old style of traditional Japanese kitchen knife. The Gishiki has been used for 1000 years. This design and style of Japanese knife is not found easily due to it's need to be wielded with expert…
  • Kurimuki Japanese Knife

    1 Oct 2014 | 12:00 pm
    When it comes to peeling fruits and vegetables with a kitchen knife, you would do yourself a favor and be much better off by investing in a Japanese Kurimuki, which is one of many sushi knives. The knife is designed for use with many different sizes and shapes of vegetables and fuit. The word Kurimuki translates roughly to chestnut peeling knife. When peeling the smallest fruits and vegetables, the Kurimuki will come in handy. Differently than a larger typical knife, this small and compact knife will shine when used with these types of fuits and vegetables.With this new knowledge of Japanese…
  • Sushi or Sauerkraut?

    1 Oct 2014 | 12:00 pm
    The German made knives are heavier and feel solid in the hand. These knives are very strong and can take blows like a Panzer. Good German chefs knives are very versatile in use and are multi-purpose in nature. Traditionally, these have been the most popular cooking knives in the world until just recently when Japanese knives came onto the market and exploded in popularity very quickly, overtaking the German knives in just a few years time. The Japanese knives are light in weight compared to the German knives but are designed for more specific uses in the kitchen. The blades are strong but…
  • Guide To Japanese Knives

    17 May 2014 | 12:00 pm
    Modern Japanese Knives: Post Western-Influence Gyuto(Modern Chef's Knife) This is the new workhorse in Japanese kitchens, used for breaking down larger pieces into workable ingredients, as well as slicing and chopping. Very light, sharp, and versatile, consider pairing this with a paring knife to really get things rockin' in your kitchen. Santoku(World's Most Versatile Knife) The Santoku may be of a rather strange design in appearance, however, this thing is unparallelled when it comes to performance when it counts. Its name is Japanese for “Three Virtues”, meaning it can chop, slice, and…
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    Spicely Organics - Recipes

  • Pumpkin Panna Cotta

    ila nguyen
    20 Oct 2014 | 7:20 am
    This simple dessert is a perfect end to a big meal - flavorful yet light, and beautiful on a plate! It’s like pumpkin pie, but without the extra work to make pie crust (so it’s gluten-free!).If pumpkin is not your thing, the puree can be substituted with pureed sweet potatoes or butternut squash. PUMPKIN PANNA COTTA 1 1/2 cups milk 1 cup heavy cream 1 cup pureed pumpkin 1/2 cup sugar 1 envelope unflavored gelatin 1 tsp Organic Pumpkin Pie Spice Seasoning Garnish: Spiced Syrup, Chopped Nuts, Marshmallows In a large bowl, combine ½ cup of milk with…
  • Pear & Ras El Hanout Jam

    ila nguyen
    8 Oct 2014 | 9:01 am
    Last week we talked about combining spices and herbs with fruits to make exotic jams. Here’s a seasonal one that is easy to make and does not require pectin. Spread it on toast to jazz up your morning, add a dollop to your black tea to make Russian Tea, or add some to your baked goods! Make sure to preserve the jam so that you can enjoy it year round. PEAR AND RAS EL HANOUT JAM Makes 3 pints 6-8 cups peeled and chopped pears (about 5 lbs) 4 cups sugar juice of 1 lemon 2 tbsp Organic Ras El Hanout Seasoning Combine fruit and…
  • National Mulled Cider Day

    ila nguyen
    30 Sep 2014 | 5:39 pm
    September 30th is Hot Mulled Cider Day – what a perfect way to celebrate the arrival of fall! Mulling is a very old technique that is used to infuse spice flavors to drinks like sweet wines and ciders. Most European countries have some sort of a rendition – British Wassail, Nordic Glögg, Germanic Glühwein, French Chaud Vin, Russian Glintwein... And the list keeps going on and on! The spice combination differs by region, but is usually some mixture of cinnamon, nutmeg, cloves, and/or citrus. While mulled drinks have been around since the Roman Ages, it became a holiday tradition after it…
  • Achiote Grilled Fish Tacos

    Melissa Lopez
    25 Jun 2014 | 9:35 am
    Our achiote marinade gives these tasty grilled fish tacos a warm, earthy flavor. Dressed in our creamy chipotle dressing, they're unequaled. Serve these at your summer BBQ along with jicama sticks and our Spiced Guacamole. Achiote Grilled Fish Tacos serves 4 Marinade ¼ cup olive oil 2 tbsp organic achiote seasoning juice of 1 lime ½ tsp salt Dressing 1 cup sour cream (or Greek yogurt) ½ cup adobo sauce 2 tbsp lime juice 2 tsp lime zest ¼ tsp organic cumin, ground ¼ tsp organic chili powder ½ tsp organic paprika, smoked salt and pepper, to taste Fish Tacos 1 ½ lbs tilapia 1 cup shredded…
  • Grilled & Spiced Peaches

    Melissa Lopez
    24 Jun 2014 | 8:40 am
    Peaches have no better home than on the grill. Tossing them over the flame intensifies their deep sweetness and natural juiciness, and adding a bit of spicy flavor on top of that makes for an incomparable summertime dessert. Just make sure to clean the grates extra well before tossing these (or any fruit) on the grill. And (as if it has to even be said) pair with vanilla ice cream to complete the treat. Grilled & Spiced Peaches serves 3-6 3 white peaches, cut in half and pitted 1 tbsp coconut oil, melted 2 tsp honey ½ tsp organic cake spice seasoning pinch of organic chili powder Preheat…
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    RasoiMenu - A Collection of Tasty Recipes For Foodies

  • 12 Tips to Consider in Diwali Snacks Making

    Kavita Parmar
    16 Oct 2014 | 10:00 pm
    Diwali is almost here. Diwali is a festival of lights celebrated with lots of sweets and snacks. In current time you can easily get Diwali special snacks and sweets readymade from the market. But still many women prefer to make Diwali snacks at home. Today I am going to share tips for Diwali snacks preparation. Sometimes it happens that just because of small mistake all made snacks are become
  • Sweet Shakkar Para Recipe

    Kavita Parmar
    16 Oct 2014 | 7:00 am
    Shakkar para is a crispy sugar coated biscuits made from maida and milk. Shakkar para is a tea time snacks and it’s specially made for Diwali. Let learn how to make sweet shakkar para. Preparation Time: 15 MinutesCooking Time: 30 MinutesServings: 3 Persons Ingredients 2 cup maida 1 cup ghee 1 cup castor sugar 1 cup milk Oil for deep frying How To Cook? Step 1: In a bowl, add maida, ghee
  • Besan Sev Recipe

    Kavita Parmar
    16 Oct 2014 | 6:30 am
    Sev is a Gram flour based deep fried savory which is made for Diwali celebrations. You can easily made besan sav at home, it’s very easy recipe. Let’s learn how to make besan sev in just few steps. Preparation Time: 15 MinuteCooking Time: 10 MinutesServings: 6-8 Persons Ingredients 2 ½ cups gram flour (besan) 2 tablespoon vegetable oil 1 teaspoon carom seeds (ajwain) A pinch of bicarbonate
  • Gujarati Snacks Pauva No Chevdo Recipe - Poha Chivda Recipe

    Kavita Parmar
    15 Oct 2014 | 9:30 pm
    Pauva no chevdo or poha chivda is very easy and instant Guajarati snacks recipe. For Diwali celebrations, you can easily make Poha chivda at home. Here is the complete recipe for phova chivda, include it in your your Diwali snacks list and let’s make it. Preparation Time: 5 MinutesCooking Time: 15 MinutesServings: 3-4 Persons Ingredients 100 gm peanuts 2 tablespoon Aniseed Sugar as required
  • Mathri Recipe

    Kavita Parmar
    15 Oct 2014 | 7:00 am
    Mathri is a crisp flour biscuits flavored with carom seeds. Mathri is a famous snacks recipe from north India, especially from Rajasthan. Mathri served with tea or you can have it as a snacks. Make mathris for Diwali and also can store it for 10-15 days in air-tight container. Preparation Time: 15 MinutesCooking Time: 15 MinutesServings: 4-6 Persons Ingredients 1 cup refined flour (maida) 1
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    I Eat Therefore I Cook

  • Chocolate Chip Pumpkin Bars

    I Eat Therefore I Cook
    23 Oct 2014 | 6:55 pm
    So if you took a chocolate chip cookie and a pumpkin muffin and mixed them together, you would have these bars. And yes they are egg less, which sprung more out of necessity than planning. You all know what I am talking about. The moment where you realize your ran out of eggs, and there is no way you are running out to get some more. But even egg less, these are so good. I think we ate most of them in one sitting. Grab some fresh out of the oven and a big glass of milk and you have heaven on a plate. The pumpkin spice flavor mixes with the chocolate chips for some great eats. Make the batter.
  • Salmon Tostada Salad

    I Eat Therefore I Cook
    20 Oct 2014 | 7:37 pm
    The salmon just keeps on coming. It has been so cheap lately that I have had to contemplate “how can I use all this salmon?” Seriously. First world problems. But it has lead me to be a bit creative with my salmon. This is a fresh take on a tostada that takes out all the heaviness and grease and replaces it with healthy omega-3s and fiber. Eat this a couple of nights and watch how healthy your skin becomes. Add green chilies and salsa on top of a fillet of salmon. Make a foil packet and place in oven. Make avocado cream, get out lettuce, cheese, cilantro, salsa. Bake tortillas in…
  • Sourdough Patty Melts

    I Eat Therefore I Cook
    18 Oct 2014 | 3:18 pm
    To tell the truth, I have never had a patty melt before I made these myself. Traditionally, these are made with rye and sometimes mayonnaise, but I am not a fan of either. So I made this with sourdough, cheddar,provolone and pickled onions. These were so easy to make and really delicious. Be warned that these are very rich, so I suggest a lighter side such as roasted asparagus or a salad. This is a great meal for weeknights. Everyone will love these. Brown the ground beef and caramelize the onions. Melt butter in a frying pan and assemble the melts. Cook them on each side. 5.0 from 1 reviews…
  • Upside Down Apple Muffin Cake

    I Eat Therefore I Cook
    14 Oct 2014 | 7:07 pm
    Oh my goodness this cake was so delicious. As I was looking to make this cake, I stumbled on a box of cinnamon muffin mix and decided to use that instead of making the whole thing from scratch. Boy, was that an amazing surprise how good this turned out. The muffin mix makes this super quick to make and is also a showstopper of a presentation. Try it for a quick breakfast this weekend. Everyone will love it. Cut up green apple pieces and place in a standard sized cake pan. Add brown sugar, cinnamon, allspice, and butter on top of the apples. Mix the muffin batter as directions suggest. Place…
  • Cheesy Spaghetti Squash

    I Eat Therefore I Cook
    13 Oct 2014 | 8:35 am
    When this is baking in the oven, I really looks like and smells like macaroni and cheese. But this is so much healthier that traditional macaroni and cheese. Spaghetti squash lends itself well to any flavors you add to it, so herbs and cheese makes it taste delicious. This is the perfect side dish for any fall meal. Roast the squash in the oven. Scoop out the squash and add, cheese, olive oil, herbs and spices. Top with cheese and panko. Cheesy Spaghetti Squash   Print Prep time 15 mins Cook time 1 hour 20 mins Total time 1 hour 35 mins   Creamy spaghetti squash with cheese and…
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    Cook click n devour!!!

  • Onion tomato chutney recipe | Easy side dish recipes

    25 Oct 2014 | 6:18 am
    Hello :), hope you all had great Diwali :). Back to blogging after a short break and today’s featured recipe is an easy one. Onion tomato chutney recipe is a very versatile and easy to make chutney during rushed morning hours. It is the different types of chutneys that makes idly or dosa more appealing and tasty during breakfast. Though coconut chutney is what most of the people like,I always love tomato chutney and make it with different combinations. This onion tomato chutney is a very very flavorful and tasty chutney that you will forget the number of idlys you have eaten :). The…
  • Chocolate sandesh recipe | Easy diwali sweet recipe

    17 Oct 2014 | 7:35 am
    Chocolate sandesh recipe is a chocolatey twist to the very famous Bengali sweet sandesh. As most of you must be knowing West Bengal is very popular for its delicious array of sweets always reffred as Bengali sweets,these are mostly sweets prepared from fresh chenna (Paneer). Rasgulla,rasmalai,sandesh,chum chum are a few to name. I love rasgulla and often prepare it at home,I have seen sandesh in sweet shops but I never bought them,last week I saw this recipe for chocolate sandesh in a magazine.,it was actually a stuffed sandesh,but I just took the chocolate part and made chocolate sandesh.
  • Diwali snack recipes collection

    16 Oct 2014 | 9:25 am
      Diwali snack recipes-Here is a list of easy savory snack recipes for you all compiled in one place! These diwali snack recipes are suitable for gifting to friedns and relatives,serve to the visiting guests and also enjoy with coffee/tea. The detailed recipe with step wise pictures is given in each recipe. Click the name to get the recipe.   Kodubale Potato murukku Butter murukku Potato sev Diamond cuts Thattai Maida thattai Ribbon/nada Cornflakes mixture Oats mixture Aval mixture Sago mixture Layered sweet rolls Badam poori Uppu seedai Sabudana vadai Maddur vadai Vazhaipoo masal…
  • Cornflakes mixture recipe | Easy diwali snacks

    16 Oct 2014 | 5:38 am
    Cornflakes mixture recipe,this easy mixture recipe has been in my list for a long time. I just love cornflakes mixture and use relish it often from the near by bakery,yes this cornflakes mixture is more found in bakery than in snacks shops and also they are tastier in bakery.  But seriously  you can make very tasty cornflakes mixture at home,it is a pretty simple recipe with very few ingredients,in fact you can choose your ingredients and seasoning in this recipe. Since I have already shared two sweet and spicy chivda recipes here,I wanted to make this corn flakes mixture with south Indian…
  • Khajur rolls recipe | Khajur pak recipe | Healthy dates roll recipe

    15 Oct 2014 | 5:07 am
    How many of you have tasted this delicious khajur roll/ kahjur pak from prominent sweet shops. These are also known as dates roll/date and nuts rolls,those who have tasted must be knowing that they are not only delicious but ridiculously expensive. I have tasted this few times from Adaya Anadha bhavan,though I liked them very much, I feel they are way too much expensive and when asked they claimed that these dates rolls are healthy and sugar free,so expensive :P. When I was thinking about some healthy diwali treats,this Khajur rolls flashed in my mind (Kjahur-dates) and also remembered that I…
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    The Low Fat Chick | Healthy, Low Fat Recipes

  • Hearty Paella…A Spanish Favorite

    13 Oct 2014 | 12:06 pm
    I went to Spain a few years ago and had the pleasure of visiting three cities. Everywhere I went there was Paella, especially at the market in Madrid. When I think back on that trip, it was one of the best culinary adventures I ever had. So, I learned how to make Paella. My cousin […]
  • Quick & Easy: Rosemary Cheddar Muffin Biscuits

    4 Sep 2014 | 5:12 am
    Found this recipe on but it was not skinny enough for me. I substituted some ingredients and fell in love with this recipe. Light, airy, and so tasty. I kept eating these with my breakfast, but it makes great muffins for a dinner meal as well. Very easy!  Goes into my vault of regular […]
  • Healthy Food on a Modest Budget

    3 Sep 2014 | 12:16 pm
    If you’ve tried to buy healthy food at the grocery store, you might have been put off by the price. After all, organic apples are so much more expensive than conventionally grown ones, and whole grain snack crackers cost more than white soda crackers. But those price comparisons are not the whole picture – maybe […]
  • Tuna Noodle Casserole

    3 Sep 2014 | 7:06 am
    Tuna noodle casserole is an all time favorite. It can sometimes be a little rich with calories, so I opted to lower the calories and saturated fat by using 1% milk, olive oil, and reduced fat cheese. Unfortunately, I did not reduce the butter in the sauce because it is required for a bechamel sauce. […]
  • Cooking at Home – How It Can Make all the Difference

    2 Sep 2014 | 12:13 pm
    These days, with the economy faltering, people are turning to their home stoves and cookware rather than dialing up for take-out or delivery, or heading to a restaurant. Other times people choose to eat at home because they think it’s healthier and better for the family, and finances are only part of that. Regardless, cooking […]
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    Food Recipes

  • Dahi Arbi

    21 Oct 2014 | 1:37 pm
    Dahi Arbi Ingredients Cooked Colocasia – 250 gm Carom seeds – 1 tsp A pinch of Asafeotedia powder Turmeric powder – 1/2 tsp Chilli powder – 2 to 3 tsp Coriander powder – 2 tsp Salt to taste Curd – 1/2 cup Oil – 2 tbsp Preparation: Wash and pressure cook the Colocasia. Once it is cooked, let it cool down, peel the skin & chop it. Heat oil in a pan, add Carom seeds, Asafeotedia powder, Turmeric powder, Chilli powder, Coriander powder & salt. Mix all the ingredients gently. Add Cooked Colocasia, Mix well. Fry the Colocasia in the spicy powder…
  • Minced meat Egg Kofta

    30 Sep 2014 | 1:59 am
    Minced meat Egg Kofta Kofta balls made from minced meat, egg, channa powder and coriander leaves and various other spices will surely leave you mouth watering. Do check out the recipe for the easiet way to cook it. Ingredients: Minced meat – 250 gm Onion – 1 finely chopped Ghee – 1 tsp Cinnamon Clove Green chilli – 1 chopped Ginger & garlic paste – 1 tsp Chilli powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt to taste Chana dal – 1 tbsp Boiled Eggs Boiled potato -3 Mint leaves Coriander leaves Egg – 1 Oil for frying Minced meat Egg…
  • Nalli Nihari Gosht

    29 Sep 2014 | 12:53 pm
    Nalli Nihari Gosht Ingredients: Lamb Shanks Clarified butter (Ghee) – 2 tbsp Ginger & garlic paste – 1 tsp Chilli powder – 1 tsp Coriander powder – 1/2 tsp Salt to taste Red chilli paste – 1/2 tsp Brown Onion paste – 1 tsp Cashew nut paste – 1 tsp Spice Potli Black Pepper powder – 1/2 tsp Mutton Stock Cardamom, Clove, Star Anise, Cinnamon stick, Bay leaf Gram flour – 1 tbsp Nalli Nihari Gosht Preparation: Add ghee in a pan. Once the ghee is hot, add ginger-garlic paste and saute it. Then, add the lamb shanks, chili powder, coriander…
  • Kala Chana

    29 Sep 2014 | 3:35 am
    Kala Chana Ingredients: Cooked kala chana Fresh grated Coconut Salt to taste Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of Asafoetida powder Oil – 2 tbsp Green chilli – 1 chopped A few Curry leaves Lemon – 1/2 Preparation: Heat oil in a pan, add urad dal and mustard seeds. Once mustard seeds starts to splatter add green chilli, asafoetida powder and curry leaves. Finally add cooked chana (while cooking the chana add little salt) to the tempered ingredients & mix it. Add salt and fresh grated coconut other option you can add raw mango. Squeeze half a…
  • Ridge Gourd Skin Chutney

    27 Sep 2014 | 1:49 pm
    Ridge Gourd Skin Chutney Ingredients: Oil – 2 tsp Green chilli – 3 Tomato – 2 A piece of Tamarind Garlic – 2 cloves Cumin seeds – 1/2 tsp Carrot – 1 finely chopped Onion – 1 finely chopped Salt to taste Coriander leaves For Tempering Oil – 2 tsp Urad dal – 1 tsp Mustard seeds – 1/2 tsp Red chilli – 2 A pinch of Asafoetida powder A few Curry leaves Ridge Gourd Skin Chutney Preparation: Heat 2 tsp of oil in a pan. Add ridge gourd skin to it. Add green chillies, tomato, a little tamarind and salt. Mix it well, cover it with a lid…
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  • All About Rambutans

    Lindsay-Jean Hard
    25 Oct 2014 | 7:30 am
    Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: Not to worry! Getting into this spiky tropical fruit doesn't have to be a hair-raising experience. If you’re dressing up for Halloween at some point this week (and you are, right?), surely you’ll approve of a fruit sporting great outerwear, and rambutans have some of the best. We’ll admit that spreading out a pile of rambutans across a countertop does look a little -- okay a lot -- like sea urchins blanketing an ocean floor. But their spiny…
  • An Indian Feast to Celebrate the Festival of Lights

    Sheela Prakash
    25 Oct 2014 | 7:00 am
    Today: Gather your string lights and your friends -- we're celebrating Diwali this weekend with a spicy feast. Today marks the last night of Diwali, the biggest and brightest holiday in the Hindu calendar. Also known as the festival of lights, it’s an ancient five-day festival that takes place every year in October or November, depending on the Hindu calendar. It celebrates getting rid of evil and welcoming good and is observed with plenty of fireworks, sparklers, candles, and of course, lots of good food. This weekend, light whatever candles you have lying around and…
  • Savory Snacks to Last All Weekend

    Sheela Prakash
    25 Oct 2014 | 7:00 am
    There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going. Today: It's the weekend -- put your feet up and grab a snack. There are countless reasons why weekends are great -- sleeping in, brunch, lounge pants, binge-watching House of Cards, and also, snacking. Whether you plan to spend the entire 48 hours lounging in slippers, doing crossword puzzles, or jetting out of town for a mini getaway, having an array of…
  • 3 Things to Pick Up at the Market This Weekend

    Lindsay-Jean Hard
    25 Oct 2014 | 6:00 am
    Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting, the market's best finds. This is our water cooler talk. And now, we want you to join in.  This week the Food52 editors' mantra is: Cook some fruit. Start with apples. Sarah's making Dorie Greenspan's Custardy Apple Squares, while Kenzi's contemplating a caramel-laced apple pie. Kristen's sautéing apples in brown sugar and butter, then piling them on French toast along with some crème fraîche. (Time to up your Saturday morning breakfast…
  • Community Picks Recipe Testing -- Cocktails

    24 Oct 2014 | 2:00 pm
    Our latest contest is going to shake (or stir) things up. We're partnering with our friends at to find the best cocktails out there -- and we need your help. Any Food52 member is welcome to help us test our Community Pick candidates, so go call dibs on the recipe you'd like to test that is in the list below! We'd love to see some new testers in the mix -- remember, we accept up to 3 testers per recipe. And, if the recipe is worthy of a Community Pick, we'll publish the best headnote, so make your notes count! Don't forget to email us your headnote (no more than 100…
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  • Fried Egg Grilled Cheese Sandwich

    22 Oct 2014 | 10:19 am
    Amir loves grilled cheese sandwich and eggs. When I combine the two and make him this fried egg grilled cheese sandwich, he is in heaven.  It is the perfect comfort food breakfast. I don’t make it all the time though, it can be a bit heavy thanks to all the cheese, butter and eggs. It’s […] The post Fried Egg Grilled Cheese Sandwich appeared first on Tajoon.
  • Angel Hair Pasta With Creamy Tomato Meat Sauce

    18 Oct 2014 | 10:03 pm
    I like to make pasta once a week. It’s an easy and quick dish you can whip in less than an hour, yet you and your family will still be eating a delicious, hearty and comforting meal. I used to use jarred marinara and mix it with Alfredo sauce. It tasted pretty good, but I […] The post Angel Hair Pasta With Creamy Tomato Meat Sauce appeared first on Tajoon.
  • Lemon Pound Cake

    13 Oct 2014 | 10:11 am
    Lemon Pound Cake is another one of my favorite cakes to have with my afternoon coffee. It is so refreshing and more importantly, really easy to make. I make this lemon pound cake with plain yogurt just like my other cakes so I don’t have to use as much butter. The cake itself is pretty […] The post Lemon Pound Cake appeared first on Tajoon.
  • Baked Mac and Cheese

    11 Oct 2014 | 10:01 am
    Baked Mac and Cheese is my kids’ favorite dinner. They could probably have it everyday if I let them. Amir has been telling me that I make the best mac and cheese and that I had to share it on the blog so that other moms can make it for their kids. He also tells […] The post Baked Mac and Cheese appeared first on Tajoon.
  • Lemon and Garlic Chicken with Mushrooms

    8 Oct 2014 | 9:29 am
    I make chicken with mushrooms once a week and it’s usually on those hectic days when I have to juggle a bunch of chores and kids’ activities. It is an easy and healthy dinner I can whip in minute, and I don’t have to depend to takeout. So I have a couple of different recipes […] The post Lemon and Garlic Chicken with Mushrooms appeared first on Tajoon.
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  • Pasta with Prosciutto and Peas in a Cream Sauce

    23 Oct 2014 | 12:00 am
    Peas are much more than boring. Bursting with green goodness, they can be ridiculously yummy! Harmonious and perfect together with pasta, they add a delicious sweet flavor that is an amazing complement to the refined saltiness of prosciutto. Tossed in a creamy sauce, this makes the perfect, yum factor meal for kids and adults alike—in all its simplicity, it just works. It pairs perfectly with a simple herbed garlic bread and a side of fresh, crisp salad greens. Yum. Simply toss your choice greens with a simple French dressing—but just enough to brighten up their flavor, so you can enjoy…
  • Lemon Chicken with Fennel and Artichokes

    22 Oct 2014 | 2:56 am
    This is a wonderfully simple dish, filled with an amazing array of bright and briny flavors that create something so simple and wow so good! Artichoke hearts, fennel, capers, garlic, lemon slices plus a generous sprinkle of freshly grated parmesan add so much flavor to juicy and tender braised chicken breasts. I only wish I had added some toasted pine nuts to bring a little bit of awesome crunch to the whole thing. The arrival of cold season is a definite sign that fall is here and winter is soon to come. Suffering from a cold, as I do every October, chicken soup has definitely been on my…
  • Beef and Shiitake-Lemongrass Miso Soup

    20 Oct 2014 | 2:10 am
    Cold season has approached and I am in serious need of hearty, warming foods. With all the veggies in this miso soup, it’s a wonderfully healthy and nourishing bowl of soothing deliciousness and umami glory. Ginger adds an incredible zing, lemongrass, a bright, fresh flavour, shiitake mushrooms a boost for the immune system and nutrient dense baby bok choy oodles of vitamin C and carotenoids (vitamin A). An absolutely amazing blend for maintaining a healthy immune system! Miso is prized for its rich, complex flavor and its ability to add the “mmmm” factor to nearly any dish. This taste…
  • Eggplant: To Salt or Not To Salt?

    15 Oct 2014 | 12:40 pm
    This has been one of those age old questions that I have really been wanting to know the real answer to. Why do we do it? My first experiences with eggplant (aubergine) involved salt and have done ever since. That’s what I was told needed to be done. But really, is it absolutely necessary? There is even a “technical” term for it – a process referred to as “degorging”. Sounds terrible, yes. That’s the official name for sprinkling salt over eggplant slices to draw out the juices. What brought me to this question, is that I recently bought a gorgeous Barbarella Sicilian…
  • Sicilian Puttanesca Chicken with Barbarella Eggplant

    15 Oct 2014 | 12:37 pm
    Last week I had a serious eggplant (aubergine) obsession. I particularly love it served rustic and simple – roasted with tomatoes, a generous amount of olive oil and fresh mint, making it the perfect accompaniment to anything from a green salad, to a bowl of pasta, to a crusty baguette. Yum. In a moment of inspiration, I decided to pair it with juicy, tender boneless, skinless chicken breasts and a feisty tomato sauce – a puttanesca-inspired sauce – a sauce packed with salty, savory flavors and the briny magic of anchovies and their indescribable umami quality that keeps us…
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    Behind The Blue » Recipes

  • The Art of Making Pumpkin Pie

    Marie Hickman
    22 Oct 2014 | 9:01 pm
    Nothing evokes autumn like the taste of pumpkin. Now th […] The post The Art of Making Pumpkin Pie appeared first on Behind The Blue.
  • Old Fashioned Barbecue Sauce

    Marie Hickman
    24 Jul 2014 | 9:01 pm
    This delicious BBQ sauce can be used to baste ribs, mea […] The post Old Fashioned Barbecue Sauce appeared first on Behind The Blue.
  • Soy-Dijon Grilled Salmon

    Yoly Mason
    14 Jul 2014 | 9:01 pm
    Although we love to grill year-round, there’s not […] The post Soy-Dijon Grilled Salmon appeared first on Behind The Blue.
  • Mango-Avocado Salsa

    Marie Hickman
    11 Jul 2014 | 12:23 pm
    A perfect companion to savory, hot barbecued meats is t […] The post Mango-Avocado Salsa appeared first on Behind The Blue.
  • Bacon, Avocado & Corn Salad

    Ashley Thompson
    6 Jul 2014 | 9:01 pm
    It is officially summer and that means lots of fun, sun […] The post Bacon, Avocado & Corn Salad appeared first on Behind The Blue.
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    Musings from the other side

  • Abraham's Bolivian Hot Chocolate

    24 Oct 2014 | 10:32 pm
    The weather has been playing ping pong lately. Warm days followed by chilly nights. I am still getting used to the weather in New Zealand. Definitely a change from the long hot and humid Florida summers. This hot chocolate recipe is one that will warm your soul on those chilly in-between nights. One of our friends, Abraham, makes this deliciously spiced hot chocolate using cacao from Bolivia, which is to die for.  I always demand request a cup when we visit him and his beautiful family. And he always graciously makes some. This is his recipe, except I have used Whittaker's dark chocolate…
  • 17 Essential Indian Spices

    22 Oct 2014 | 11:48 pm
    Are you new to Indian cooking and feel overwhelmed by the long list of ingredients in a typical recipe? Overwhelmed by the vast array of spices at any Indian grocer? Not sure where to start and what it is for? This list will help you take the mystery out of what you need to start with. This list only includes the absolute essential spices that make a great start to an Indian pantry: 1) Turmeric (Haldi)Turmeric, in its dried powdered form is ubiquitous in Indian cooking. It is one of those spices that we add in our dishes without giving it a whole lot of thought. It goes in…
  • Chingri Machher Malai Curry

    12 Oct 2014 | 11:44 pm
    Chingri Machher Malai Curry is one of those iconic Bengali dishes that needs no introduction. But to the uninitiated, it is a dish of prawns or shrimp cooked in a rich coconut curry. It is an absolute favorite and a sinfully indulgent dish. Ideally cooked using the largest possible shrimp you can find in the market, cleaned but with the heads and tails on.  When my grandmom, mom and aunts cook it, they spend an eternity coring the coconut and squeezing the milk out. The flavor of the dish when cooked this way is off the charts. Sometimes in life though, we settle for second…
  • Matar Paneer

    8 Oct 2014 | 2:15 am
    Paneer, a kind of farmer's cheese is very common in vegetarian Indian cooking and is often made fresh. It is actually not that complicated to make. I will post step by step instructions for you the next time I make some. It is, however, fairly easy to find frozen paneer from Indian grocery stores for a quick weeknight meal. I recently found my old favorite, Amul Malai Paneer at the Indian store, so you can expect a few paneer recipes coming up on this blog.Matar Paneer first! Matar (pronounced "Mutter"), meaning peas, and paneer cooked generally in a tomato based sauce. In this recipe I use…
  • Adventures in Whitebaiting with a side of Whitebait fritters

    4 Oct 2014 | 1:31 am
    About a week ago, we had the "Great Whitebait Hunt" challenge at work. Since I had never gone whitebaiting before, I was very keen to try my hand at it. I tagged along with 4 other co-workers and we called ourselves "Team Awesome". We got up at a ridiculously early hour in the morning and headed down to the river with a whitebait net and a strange contraption of white pvc tube and empty milk can that's supposed to help spot the whitebait.So what is whitebait?Whitebait are little baby fish of mainly 5 species. They are usually about an inch or an inch and a half long and swim in large schools.
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    The Eat More Food Project

  • Spinach Ricotta Pimento Pie

    20 Oct 2014 | 3:00 am
    The whole of my mid-twenties was an emotional roller coaster. I met a really nice lady on a message board who was so calm and wise and full of advice. So much so that I still have everything she ever wrote to me! We lost touch, but I was looking through those notes the other day for some guidance and inspiration and I found this recipe. I’ve removed the whole wheat pie crust and added some onions, but otherwise the recipe is hers. A warm and comforting dish from a warm and comforting woman. According to my husband, this is the best thing I’ve ever made. Get together: • 1 lb bag…
  • Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce

    13 Oct 2014 | 3:00 am
    I think it’s time we come together as a nation, as a people, as ONE… and stop telling the lie that spaghetti squash tastes like spaghetti. It has many a good quality, but tasting like pasta is not one of them. Let’s own that. Spaghetti squash tastes very faintly like a mix of yellow summer squash and butternut squash. Other than that, the most memorable thing about spaghetti squash is that it feels like angel hair spaghetti in your mouth because of the strands. It doesn’t taste like it, it just feels like it. In any event, the star of this particular dish is THE…
  • Dijon Ham and Egg Cups

    6 Oct 2014 | 3:00 am
    I usually get up super early in the morning. I don’t really like sleeping and when I have a couple of hours downtime in the morning, the rest of the day just seems less stressful. Even though I’m usually up, it’s still a struggle to actually make and eat breakfast. Sometimes I’m just not hungry or sometimes I don’t want to be standing at the stove or doing dishes, you know? Maybe I should stop trying to push myself to eat breakfast. Does anyone have any experience with Intermittent Fasting? (Click here for Nerd Fitness’s Beginner’s Guide to…
  • Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

    29 Sep 2014 | 3:00 am
    You already know about my love for Thai food (here) and my love of cakes/patties (here), and today we are combining the two! These are really light, flavorful chicken patties with a very “springy” texture. Even though they are pan fried, they have the texture of a good sausage – a nice pop as your teeth pierce the outer layer and lots of tender and moist meat inside. They are slightly adapted from Thai Fresh’s Tod Man Kai Fried Chicken Cakes to really bring up the heat and make them spicier. The fresh green beans add a great crunch. You’ll want to serve them…
  • Greek Gyro Salad

    21 Sep 2014 | 9:17 pm
    Do we still have time for another salad recipe before our thoughts turn to all things warm and comforting?? Good! Because this salad is ridiculously good. This was my first time making homemade gyro meat. It wasn’t complicated, but it does take a little bit of time to do it right. The recipe for the meat comes straight from the amazing J. Kenji López-Alt at Serious Eats and you can find it here: Greek-American Lamb Gyros, with a quick photo recap below. Stop at the completion of Step 2 of Kenji’s recipe when the gyro meat is cooked and comes out of the oven. Now onto our salad:…
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    Sian's Magazine

  • Make it Fresh – Meal Plan

    24 Oct 2014 | 10:15 pm
    There's two rules I use for eating healthily. 1. Cook from scratch using good quality ingredients and 2. .....
  • 13 Spooktacular Halloween Party Foods

    24 Oct 2014 | 5:00 am
    Halloween is fast approaching and though it’s not as big a thing here as it is in the US I thought I would put a list together of some of the ‘spookiest’ halloween treats I could find. I’ll admit that they’re not really that scary but they’re definitely good enough to eat. At the start of the week I published my classic barm brack recipe and a couple of fun halloween treats, take a look if you want a few quick treats that your kids will love.1. Boolicious Halloween Ghost MacaroonsPhoto: Ella @ Pure EllaThese no bake vegan macaroons look scarily delicious. This is a perfect…
  • Why Not To Eat Dinner in Front of the TV!

    23 Oct 2014 | 5:00 am
    Time to be honest. Do you eat your family dinners in front of the TV? If so, you’re not alone! Research commissioned by Red Tractor published in July 2013 reported that two thirds of all meals (breakfast, lunch and dinner) in British homes are eaten casually in front of the television. And incredibly, the same research also discovered that of those people, 60% say they actually prefer not to eat in front of the telly, but it’s become a habit.So are we supposed to feel guilty for giving into our end-of-a-busy-day ways? Some of the following findings would suggest so! But read to end and…
  • What Will Cooking Look Like in 50 Years?

    22 Oct 2014 | 3:00 pm
    The year is 2064. You’re driving home listening to the 100 year commemorative recording of the Beatles’ first appearance on the US Ed Sullivan Show and your phone beeps. It’s your fridge telling you to pick up milk on the way home. Luckily your local food pickup store (which sources local food on your behalf) has already been notified so when you pull into the drive thru, the milk is ready to go. When you get home, you stir up a Soylent food replacement shake for a pre-dinner snack. You start your meal planned veggie dinner and realise that you’ve got no clean utensils. No worries,…
  • Barm Brack – Who will find the magic coin?

    19 Oct 2014 | 10:36 am
    Searching for the ring or coin in a barm brack is a classic Irish Halloween ritual. A yummy slice of bread/cake, together with a chance of winning a coin/ring? It’s ideal.Oven:Put on the oven to 200 Celsius after the second kneading of the dough.Ingredients: 2 sachets (or 1 level tblsp) Fast Acting Yeast300 ml Luke Warm Water500 gr Strong White Flour50 gr Butter or Low Cholesterol Spread175 gr Raisins or Mixed Fruit50 gr Sugar2 Eggs (beaten)1 Ring or Coin covered in greaseproof paper (traditional but optional)Method: 1. Place the yeast in the lukewarm water with 2 tsp of the sugar,…
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    Chef Masterclasses

  • Leanne De Bortoli Talks Rococo Premium Cuvee

    Chef Masterclasses
    9 Oct 2014 | 3:20 am
    Our friends at De Bortoli Wines have recently launched a new sparkling just in time for Spring; Rococo Premium Cuvee.  Now in actual fact, it is not NEW, new. But it’s a new take on this fabulous sparkling wine.
  • Bread and Butter Pudding with Currants

    Chef Masterclasses
    9 Oct 2014 | 3:10 am
    INGREDIENTS 1/3 cup currants juice and zest of one orange 3 eggs 1 cup milk 1 cup cream ¼ cup caster sugar 1 vanilla bean, split and seeds scraped ½ tsp ground cinnamon 6 slices of day old white bread 40g unsalted butter softened, plus extra for greasing 1 tbs demerara sugar METHOD Preheat oven to 170c fan forced Heat the orange juice gently in a small saucepan. Remove from heat and add the currants, set aside to cool. Combine the eggs, milk, cream, caster sugar, orange zest, vanilla seeds and cinnamon in a jug. Whisk to combine thoroughly and set aside. Spread both sides of bread slices…
  • Kingfish Carpaccio with Blood Orange, Fennel & White Anchovies

    Chef Masterclasses
    9 Oct 2014 | 2:42 am
    INGREDIENTS 400gm fillet Kingfish 400gm castor sugar 400gm sea salt Zest of one lemon Zest of one orange 2 fennel Segments from two blood orange 100gm watercress 50gm white anchovies Lemon juice Extra virgin olive oil METHOD Combine the sugar, salt, lemon zest, orange zest and the juice of the lemon together. Place a small amount in an even layer on the bottom of a tray. Place the kingfish on the curing mix and cover with the rest of the mix. Cover with cling film and transfer to a fridge for three hours. Remove the kingfish from the curing mix and rinse under cold water. Dry with paper towel…
  • Gluten Free Omelette with Semi Dried Tomato, Spinach and Fetta

    Chef Masterclasses
    1 Oct 2014 | 3:59 am
    We had such a great time at Valley Park free-range farm, that we wanted to share another eggy recipe with you – a gluten-free omelette, with semi-dried tomatoes, spinach and fetta. Easy, quick & healthy for any time of the day. Pin It
  • Prawn and Scallop Risotto

    Chef Masterclasses
    1 Oct 2014 | 3:47 am
    INGREDIENTS 12 prawns 12 scallops 400gm Carnaroli risotto rice 2.5lts fish stock 75ml white wine 75gm diced butter 1 small onion, finely diced ½ bunch chives, finely sliced Squeeze lemon juice METHOD Gently heat 20gm of the butter in the bottom of a heavy base pot until it melts, add the diced onion and sweat off for 4 to 5 minutes or until the onion becomes translucent. Increase to a medium heat and add the rice. Stir the rice continuously until the grain is ‘toasted’, or feels warmed evenly in your hand. Season the rice lightly at this point and adjust the seasoning again at…
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    Harriet Emily


    Harriet Emily (Harriet Smith)
    24 Oct 2014 | 10:59 am
    My favourite thing I can instantly tell you about the change in seasons, is the change in the style of recipes we create and the food we eat. As it gets colder and our bodies begin to crave warmer, comforting meals, I get the chance to prepare filling, flavoursome recipes that will keep you happy despite the weather outside. A classic favourite of mine is a mushroom stroganoff. Rich and creamy dishes are something we all crave as a comfort food. Therefore the pairing of a creamy sauce made from pine nuts and lots of bold, mushroom flavours is an instant hit in my household. Although you can…

    Harriet Emily (Harriet Smith)
    23 Oct 2014 | 10:00 am
    I’ve mentioned before just how underrated some vegetables are. Two particular favourites of mine that people tend to shy away from, are cauliflowers and parsnips. Whether it’s that we often find them just lying in the fridge and are unsure what to do with them, or are filled with bad childhood school dinner memories when we look at them, we just tend to avoid them. For me, any vegetable tastes great when paired with the right spices. Therefore, I just had to make these two vegetables into a delicious curry. In this cold weather, I really like to delve into hot and spicy food that…

    Harriet Emily (Harriet Smith)
    21 Oct 2014 | 8:50 am
    In my opinion, you can’t go wrong with a thai curry. It’s such an easy, pleasing curry as it’s not something that’s too spicy, and almost everyone I know tends to love thai food. I think it’s the fresh flavours and spices that thai food carries which makes it growingly popular, especially here in the UK. What’s even better about this dish is that it’s so quick and easy to make. I used a shop bought thai paste as it saves a lot of preparation time and still makes this curry taste delicious. I decided to use chickpeas in this curry for a good source of…

    Harriet Emily (Harriet Smith)
    20 Oct 2014 | 3:31 am
    So, I know chocolate week is now over and I didn’t actually post any chocolate recipes during it.. But I did actually have a chocolate filled week creating new recipes including these indulgent chocolate cookies. I may be late for chocolate week, but these are certainly worth the wait. It’s always chocolate week in my household anyway, I barely go a day without it! I know it’s hard to be healthy all the time, and some days you just crave something a bit naughty to enjoy. I’ve still used less processed and more natural ingredients in this recipe so you can enjoy some…

    Harriet Emily (Harriet Smith)
    19 Oct 2014 | 3:03 am
    I love flapjacks, I remember always looking forward to the weekend when I was younger, so that I could go down to my local shop and buy some syrupy flapjacks that were filled with chunks of chocolate. They were my go to treat after a busy week. As I grew up and moved away, I was no longer able to find the flapjacks I used to love. Ever since then, I’ve made my own flapjacks when in need of an unwind after a busy week. Of course, the ones I used to buy were full of butter and refined sugars.. So I now recreate my own using more natural ingredients, to make a healthier version. Of…
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    breakfast for kids - good recipes and ideas

  • Cheese Omelet

    13 Oct 2014 | 1:57 pm
    We love omelets with almost anything. See below for some ideas. 4 large eggs 1/2 tablespoons cold water 2 pinches of kosher salt Pinch of freshly ground black pepper 1/2 tablespoon extra-virgin olive oil or unsalted butter 1/2cup shredded (packed) cheese of your choice, such as Cheddar, Swiss, or Monterey Jack (2 ounces) 1.Combine the eggs, water, salt, and pepper in a small bowl; beat with a fork until well blended. 2.Add the oil to a 9-inch well- seasoned cast-iron or nonstick skillet over medium heat. Pour in the eggs and cook, scrambling constantly with a fork, a silicone spatula, or a…
  • Skillet Whole-wheat Pita

    13 Oct 2014 | 5:39 am
    These tender flat breads for breakfast for kids  are nothing like the usual dried-out thin storebought variety made of white flour. If this is your first time making bread, this is a great recipe to try. It was inspired by Jeffrey Alford and Naomi Daguid, who wrote Flatbreads and Flavors.The breads cook quickly in a castiron skillet on top of the stove; the kids will love kneading the dough and then watching the small breads puff. The dough will keep for days in the refrigerator, so you can bake the flatbreads all at once or as you need them over a four- day period. 1/2 cups warm water…
  • Daily nutritional guidlines

    6 Oct 2014 | 12:05 pm
    what to feed your kids and why           scalling the food pyramid       There’s a reason why kids have to be in their late teens to vote, drink, or drive. It isn’t until then that they’ve gained some measure of maturity or self- discipline. That need for good judgment also applies to their nutritional choices. Just as we would never leave a six-year- old unsupervised with a kitchen knife, nor should we leave him with a cupboard packed with candy. Kids of all ages need some healthy eating guidance to ensure that they are getting a nutritious diet. This book will help you help…
  • Belgian Waffles

    2 Oct 2014 | 7:06 am
    These yeasted waffles are light, crispy on the outside, and slightly gooey (not cakey) on the inside. Although they take a little bit of planning, they are heavenly. Serve with warmed pure maple syrup. If you don’t have a Belgian waffle iron (see Cooks’ Note), use a regular iron, which will only result in thinner waffles. 1/2 cup warm water (105°F to 115°F) 2 tea spoons sugar One 1/4 -ounce packet active dry yeast 2 cups whole milk 1/3 cups unbleached all-purpose fl our 2/3 cup whole-wheat fl our 1/2 teaspoon fine salt 6 tablespoons unsalted butter 2 large eggs, at room temperature…
  • Protein Power Pancakes

    1 Oct 2014 | 5:49 pm
    These are a healthy modification of a recipe Tanya’s friend Laura used to whip up after a late night of dancing. Serve these tender and delicious pancakes with warm pure maple syrup, a teaspoon of yogurt or sour cream sprinkled with sugar, or a dab of your favorite jam. 2 large eggs 3/4 cup reduced-fat (2%) milk 1 tablespoon unsalted butter 1 cup whole milk ricotta, preferably organic 1/2 cup unbleached all-purpose fl our 1/3 cup whole-wheat fl our 1 tablespoon sugar 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon (optional) 1.Place the whole eggs (in the shell) in…
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    Recipes, Easy and Healthy

  • Valencian Rice

    25 Oct 2014 | 6:06 am
    This is a traditional Valencian Rice recipe! It will be hard not to like it! Ingredients: 1 chicken 7 ounces (200 grams) pork 3.5 ounces (100 grams) beef 7 ounces (200 grams) squid 17 ounces (500 grams) clams 3.5 ounces (100 grams) ham 5 ounces (150 grams) shrimp 8.8 ounces (250 grams) pees 17 ounces […]The post Valencian Rice appeared first on Recipes, Easy and Healthy.Related recipes:Trás-Os-Montes Own Bean Stew (Feijoada) Serrano Veal Breast Our Own Shepherd’s Pie Recipe
  • Orange Sponge Cake

    24 Oct 2014 | 7:44 am
    This is a delicious recipe for those who appreciate sponge cake! Ingredients: 2 teacups sugar 2 teacups flour Half a teacup orange juice 4 eggs 1 teaspoon yeast 1 teaspoon orange zest How to make Orange Sponge Cake Start by mixing the sugar with the egg yolks. Then, add the juice and the rest of […]The post Orange Sponge Cake appeared first on Recipes, Easy and Healthy.Related recipes:Chiffon Cake Yogurt and Lemon Cake Recipe Coconut Cake
  • Chiffon Cake

    23 Oct 2014 | 4:26 am
    This Chiffon Cake recipe is a true delight! A delicious cake! Ingredients: 6 ounces (175 grams) flour 7 eggs ½ a teacup powdered chocolate 7 ounces (200 grams) sugar ¾ a teacup oil 3 teaspoons yeast ½ a teaspoon bicarbonate 1 teaspoon vanilla extract A pinch of salt How to make Chiffon Cake Start by […]The post Chiffon Cake appeared first on Recipes, Easy and Healthy.Related recipes:Yogurt and Lemon Cake Recipe Orange Sponge Cake Coconut Cake
  • Pork Loin Roast

    22 Oct 2014 | 3:29 am
    This is a delicious recipe and a great way of cooking pork loin. Ingredients for roast pork loin: 35 ounces (1 kilo) pork loin 1 glass of white wine Garlic, parsley and pepper to your taste Salt and margarine to your taste How to make Pork Loin Roast: In order to make the pork tastier, […]The post Pork Loin Roast appeared first on Recipes, Easy and Healthy.Related recipes:Trás-Os-Montes Style Pork Meat (Rojões) Valencian Rice Veal Medallions in a Potato Cloak
  • Coconut Cake

    21 Oct 2014 | 5:06 pm
    For those who appreciate coconut, this cake will be a temptation! Ingredients for the cake: 6.7 ounces (190 grams) flour 10 ounces (300 grams) sugar 6 eggs 2 teaspoons yeast How to make Coconut Cake: Start by mixing the sugar and the egg yolks and then add the flour mixed with the yeast. Lastly, add […]The post Coconut Cake appeared first on Recipes, Easy and Healthy.Related recipes:Coconut Roulade English Fruit Cake Orange Sponge Cake
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    Marie's Cravings

  • Lemon Curd

    22 Oct 2014 | 3:23 pm
    My mom brought back lemon curd from a recent vacation and before two weeks were up, there was barely an eighth of the jar left. Yes, it was that good. So good I think it practically ranks right up there with Nutella. The fact that my mom bakes the most delicious bread could’ve also been one of the contributing factors to the quickly diminishing lemon-y goodness. Knowing I wasn’t about to find any lemon curd next to the kaya spread at the supermarket, added to the fear I was going to wake up one day with no lemon curd left to spread on my bread, I decided to take things into my own…
  • Green Tea Cupcakes

    11 Oct 2014 | 12:20 am
    I started to develop a taste for green tea when I discovered the wonders of salmon sashimi. And when I’m spending a good chunk of my monthly pay check on a few slivers of fish, admittedly extremely good fish air-flown across the South China Sea, I’d think twice before forking out even more money for a fancy drink. Which is why I always order good ol’ regular green tea. I find green tea a hugely satisfying beverage whether ordered hot or cold. It doesn’t break the bank and I sure ain’t complaining about the health benefits. Definitely an added plus in my book. So when a good friend…
  • Batik Cake

    29 Sep 2014 | 8:51 pm
    Batik cake was a childhood favorite of mine. I remember visiting friends and relatives during celebrations and at least one or two of the house we visited would definitely serve batik cake. Looking back at the time, I had no idea it was made of chocolate. To me, all that mattered was that it was delicious and plentiful. Imagine the mind-blow when I first found out. So that’s why it’s so good. I did know that it was made of Marie biscuits though and I thought it was pretty cool that something so delicious contained a biscuit named after yours truly. At least, I like to think of it that…
  • Easy Homemade Pizza Crust

    25 Sep 2014 | 7:06 am
    Still riding on the sugar high from my cinnamon rolls, I was raring to make something else with yeast. There’s just something about being elbow-deep in flour working that bread dough I find quite magical. Perhaps it’s seeing the combination of simple ingredients transforming into a product that looks nothing like what it’s made of. Or maybe it’s the fluffiliciousness you get from freshly baked breadOr that delightful smell. I contemplated making cinnamon rolls again, but I figured it would be best, health-wise at least, if I stayed away from anything…
  • Chocolate Chip Cinnamon Rolls

    20 Sep 2014 | 7:43 pm
    I was watching The Secret Life of Walter Mitty last weekend when there was a scene where 2 men (I’m not gonna say who lest any of you haven’t seen it) sat down at the airport to eat their cinnamon rolls. My brother who was also watching with me – despite sweating out a high fever – suddenly turned to me and said, “Bi, that’s what I want. We need a Cinnabon in Miri.” I was caught off guard because those were the first few words he had spoken with such clarity since he got sick. To think that the mere sight of a Cinnabon could work through the fog…
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    Yummy Indian Kitchen

  • Hyderabadi Dum Ka Murgh Recipe,Lagan Ka Murgh Curry,Chicken Curries

    19 Oct 2014 | 12:46 am
    Hyderabadi Dum Ka Murgh recipe or Lagan Ka Murgh is a famous Hyderabadi nawabi dish prepared in every Hyderabadi kitchen. This dish is prepared with different nutty ingredients which are blended into a paste and dum cooked. Dum cooking is very slow cooking with the lid covered and not letting any steam go out. This is a very traditional Hyderabadi dish. It has all the creamy flavors of the yogurt and nuts that are added into it. It is usually prepared in a lagan and so called as ‘Lagan ka Murgh’. Lagan is a cooking vessel with the bottom wide and slightly curved which is available…
  • Hyderabadi Arvi Curry Recipe,Taro Curry

    14 Oct 2014 | 2:47 am
    Arvi/Arbi is a hindi terminology for taro root. It is made very rarely but a great dish to be eaten with rice. Arbi/Arvi curry is commonly made with tamarind extracted pulp. In this curry I have added mutton/meat as it is commonly made in this way in Hyderabadi style. But we can also exclude meat and make it which I will post in the days to come. Most of the recipes taste well if meat is combined with the vegetables. Taro appears similar to potato and all its curries can be made similar to potato curries. But this vegetable gets sticky while peeling, so this vegetable needs to be washed well…
  • Hyderabadi Aloo Palak Gosht Recipe,Spinach Lamb Curry

    9 Oct 2014 | 9:50 pm
    Hyderabadi Aloo Palak Gosht Recipe is a very famous recipe from Hyderabad. This curry is made with spinach, potato and meat. It is usually made for breakfasts or lunch. It can be eaten with rotis or rice. It makes a good combination with anything. This recipe is simple to make and in this dish we need to cook the vegetables and add cooked mutton to it. This combination is very interesting and I am sure it would be liked by everyone when made and eaten. Spinach is also called as ‘Palak’ in hindi and its one of the heathiest vegetables to be eaten. Palak can be used to make many…
  • Yogurt Chicken Curry Recipe,Chicken Curries

    7 Oct 2014 | 12:29 am
    Chicken Curry recipe  which I have posted today is an interesting yet simple curry with a very good flavor of the yogurt and tomato puree. Chicken can be made in different forms. It can be used to make thousands of varieties. Today I have done a special chicken curry into which I have added tomato puree and beaten yogurt. This dish can be served with any rice delicacy but it tastes well with plain rice or any pulav/bagara khana. It can be made during occasions or it can be made during lunch or dinners. Lets check out the steps that go into making this yummy chicken curry. Chicken Curry…
  • Chutney For Dosa Recipe,Dosa Chutneys

    6 Oct 2014 | 10:32 pm
    Chutneys are something which has got a huge crave for in South India. Chutneys are preferred almost everywhere and in every meal or in every breakfast. Chutneys are usually made in different varieties. Sometimes they are made with coconut and peanuts. Some chutneys are also made with vegetables etc. Today I am going to show a chutney with peanuts and roasted Chana Dal(phutaney)/roasted chick pea dal with green chillies into it which is a good combination with idli, dosa, vada or any other breakfast dish. Dosa can be eaten with chutney or any form of potato curry or sambar. We can find…
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    Natural Chow | Natural Chow

  • Salmon Noodle Romanoff

    Margaret Anne
    22 Oct 2014 | 4:38 am
    This salmon noodle romanoff is such a simple dish and only takes a little over 30 minutes to prepare! It’s packed with wonderful, savory flavors—everyone will be coming back for seconds. So it was my night to cook dinner last night. And this happened. When my mom showed me a recipe and told me to start making it, I honestly had no idea what it was (there was no picture), or what it was suppose to look/taste like. I was also really worried I would mess it up. Because apparently my grandmother used to make this for my mom. Let’s just say I was worried outta my mind the whole…
  • Pumpkin Spice Dutch Baby Pancake

    Margaret Anne
    20 Oct 2014 | 5:00 am
    This pumpkin spice dutch baby pancake is so light, airy, naturally sweet, and easy to make! It uses such simple and basic ingredients that you already have at home.  As far as easy breakfasts goes, dutch baby pancakes are probably pretty close to the top of the list. When all you have to do is combine a few ingredients in a blender, blend until it’s smooth, pour into a pan, and bake, you tend not to dread making breakfast. This dish may seem fancy shmancy, but really it couldn’t be easier to prepare.  The ingredients are simple: eggs, milk, flour, maple syrup, vanilla…
  • Natural Living Monday 10/20

    Margaret Anne
    19 Oct 2014 | 7:00 pm
    Thank you for joining us on Natural Living Monday. I am excited to see the great things you have been doing to live a more natural, whole, holistic life. Your Hosts: Amanda from Natural Living Mamma Andrea from Homemade for Elle Margaret from Natural Chow Recently on the blog: Gluten Free Flour Tortillas Easy Baked Chicken Chimichangas Homemade Guacamole Last week’s most popular posts were: A Look Into My Minimalist Closet by A Return To Simplicity How to Have Fresh Garlic Every Season by Our Happy Acres Why We Live Off Grid in a Tiny House by Live Ready Now   Congratulations on being…
  • Gluten Free Flour Tortillas

    Margaret Anne
    16 Oct 2014 | 4:48 am
    These gluten free tortillas are super easy to make and way tastier than the ones from the store. They’re soft, tender, and can be whipped up in 30 minutes or less! After sharing those Baked Chicken Chimichangas a few days ago, I thought I’d share with you a gluten free flour tortilla recipe to use for those of you who eat a gluten free diet. They taste amazing and are as flimsy as a regular tortilla, making these perfect for all your tortilla needs!  I think it’s crazy how many people think you need a tortilla press to make tortillas. Really,…
  • Easy Baked Chicken Chimichangas

    Margaret Anne
    13 Oct 2014 | 4:00 am
    Dinner can be prepared in a matter of minutes with these incredibly delicious and simple baked chicken chimichangas. Made with just 7 ingredients, they’re sure to become a family favorite. Sometimes it seems impossible to get dinner on the table in a timely manner. Most days, I’m bustling around (did I just say bustling?), trying to get a million and one things done in the day. Which I am clearly not capable of. And dinner ends up late—as usual. Sound familiar?  These ridiculously easy baked chicken chimichangas are the answer to all your problems. They’re perfect for…
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