Tag Archive: Cooking


Originally posted on Lea & Jay:

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Did someone say Hush Puppies?!! Be still my heart! How I do love those Hush Puppies! And if you’re contemplating making up a big batch of that delicious Carolina Pulled Pork I just told you about for your Independence Day celebrations, these Hush Puppies would be fantastic served right alongside those tasty little sliders. Your party will be the talk of the town! For you folks out there who might not know what a Hush Puppy is, (and I’m not sure where in the world you’ve been hanging out…) a Hush Puppy is basically a ball of cornmeal batter which has been deep-fried. They are often served along side fried seafood dishes or with barbecued foods. Now there are numerous legends about how they got their name. They seem to all involve some group of folks, be they Southern hunters, fisherman, civil war soldiers or cooks, taking a cornmeal mixture…

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Originally posted on The Little GSP:

Happy St. Patrick’s Day!  Matt and I don’t have a specific Irish meal planned for this year but I’ve been saving a yummy Irish side dish from last year’s feast to share on the blog today.

Irish Colcannon

That’s Colcannon, or, as I like to think of it, Irish mashed potatoes with kale, leeks and ham.  Oh, and butter… lots of butter!  Last year this heaping plate of colcannon made the perfect side dish to the Beef and Guinness Pie that Matt and I ambitiously tried to make after work on a Monday (it took much longer to braise the beef than I anticipated!).  Luckily the colcannon came together very quickly so we were able to sneak bites of it while the pie baked.  Here’s a photo of my dinner plate from last year when we finally sat down to eat at 9PM:

Calcannon with Beef & Guinness Pie

YUM.  If you need a side dish for your…

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Daily Prompt: Time After Time
Traditions: we’ve all got ‘em. They might be family dinners on special occasions, or having a particular kind of cake on your birthday (Jeanne Cake, natch), or popcorn at the movies, or meeting your friend for a 5k run in the park, rain or shine, every Sunday morning. What are your favorite traditions, large and small? What is it about your traditions that keep them going strong for you?

You made me think this morning Daily Prompt
:)

I grew up with so many Family Traditions. 
We used to go to both sides of our family, for holidays.  They would split them up so we would know our Grandparents, Aunts and Uncles as well as our Cousins.
Many miles were laid down. Traveling from our state to theirs.  Even with family scattered our parents made the effort for us to be together. I never knew there was any other way to live.

Flash forward fifty eight years from yesterday and really I have no real family. No closeness. Brothers, well two of them,  moved to the south and one lives 20 minutes from me but I may as well be on the other side of the world.  He is the baby, now 40+ years old but clearly in charge of our mom.  I was born first and always cared for the three of them but since dad passed away ten years ago I have been left to make my own traditions as each holiday comes around.

Traditions are a part of each of us,  be it currant or just a memory.

I now place a large turkey in the oven, stuffed with deliciousness, no longer getting dressed to see the family for holidays but getting dressed to head out the door.  I go for walks with the dog and my special guy.  We time it perfectly to arrive back home,  as a turkey really just needs one nice basting to crisp up the skin,  so it will look beautiful as I sit it at the table for two well the cat and dog will be allowed some on their plates when dinner is done.  I make all the traditional side dishes from my childhood and some he remembers as well,  see he has no family left at all.  We have each other.  We happily set out  making new traditions together.

 

Peace 

 

Chop, chop

Originally posted on Stories From The Stove:

001 David Mellor’s shop lives at No.4 Sloane Square in London, yards from the Royal Court Theatre. I suppose it’s interesting that I would now far rather go into a kitchen shop and buy a chopping board than go and see a play, or indeed audition for one. In fact, I steer well clear, scared (or should I say trepidatious) of bumping into someone from my former life, the theatre bar at the Royal Court witness to a small handful of intense, deeply felt humiliations. A theatre bar is not, in and of itself, a relaxing place to be anyway; everyone is subtly networking or nervous for a friend or relative about to perform (or jealous), everyone is sweeping the room, status – yours and theirs – is being constantly, silently re-negotiated. You can’t, or rarely can you, just go up to someone . Which is what I used to do…

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nutsfortreasure:

Yum memories of Nana

Originally posted on Lea & Jay:

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Guláš, or goulash, a soup or stew of meat and vegetables seasoned with paprika may have Hungarian origins, but it is also quintessentially Czech. Every pub or restaurant that you go to there has their own unique version. Often it is served with Knedlicky (bread dumplings), but I’ve also seen it in a bread bowl or simply with potatoes. I can tell you this first hand because I was lucky enough to actually visit Prague back in September! In my last blog I mentioned that I had met my husband in Berlin after he finished with a work conference there. Well once we met up, we jumped on a train and high-tailed it to Prague! Now Berlin was very nice. I would definitely visit again given the chance, but Prague….well …what can I say…I am completely smitten! It was just stunningly beautiful! I really fell in love with it!

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And…

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nutsfortreasure:

Squash it’s good for you!

Originally posted on Fitness Food and You:

Spaghetti Squash with Tomatoes, Olives and Feta

 18967ingredients

1 spaghetti squash, halved lengthwise and seeded

1 T olive oil

1 onion, chopped

1 clove garlic, minced

1 ½ cups chopped tomatoes

½ cup crumbled low-fat feta cheese

3 T sliced black olives

2 T chopped fresh basil

directions

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat the olive oil in a skillet over medium heat. Cook and stir onion until tender, about 5 minutes.  Add the garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a…

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nutsfortreasure:

cauliflower

Originally posted on The Garum Factory:

Roasted Cauliflower-9567

Vegetables never ranked high in my juvenile estimation, and cauliflower occupied a particularly low rung on the ladder, beneath broccoli but definitely above rutabegas.  Everybody behaved as though cauliflower were a deviant vegetable, safely edible only after an extended baptism in a volcanic bath to exorcise its cruciferous demons.  This reduced it to a watery, insipid mess, the kind of thing found in ANGELA’S ASHES or PORTRAIT OF THE ARTIST AS A YOUNG MAN, on the PRIVATION section of the menu.  Like orange juice in small glasses, it was one of those things I immediately abandoned as soon as I was on my own.  Jody reintroduced me to it, Italian style, after we began living together, shocking me with how good it was.  For years our favorite way of preparing it was to roast it with olive oil, often with a bit of flash like pine nuts, a few currents…

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nutsfortreasure:

Another one to tuck away for the growing season when all of us farmers end up with so many squash :)

Originally posted on This, that and the other thing:

Quick breads are called “quick” for a reason.  This one not only goes together quickly but tastes great and makes either 2 loaves or 24 muffins, which can also be frozen. The recipe came to me from a friend in Wyoming.  Here’s the original recipe with my changes included.

Zucchini-Date Muffins/Bread

3 eggs                                                                                                     1 can (8 1/2 oz.) drained, crushed pineapple
1 c. oil  (I use all applesauce.)                                                           3 c. flour (I often use 1 c. whole wheat.)
2 c. sugar  (I use 1 1/2 c.)                                                                   2…

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A post full of yummy goodness :)

Happy New Year To You All

I am going to try this challenge :  Zero to Hero 30-Day Blog Challenge  so for some of  you who already are  following I will bore you. since many of you have been with me since the start but for this challenge I have to introduce myself and blog to potential new followers.

My Blog  is called Living and Loving and my name when I set this up was NUTSFORTREASURE but now most of my followers know me as Eunice, from New Hampshire.  We are a very friendly bunch I only wish there was a way to meet up with everyone in one spot and have a beautiful visit and party.  It would surly be talked about for many years to come, I am sure of it.

When I started this journey within these pages,  now known as posts,  it was a long Memorial day weekend and I was needing to learn to Live and Love again,  hence the name.  See it was me getting ready to LIVE AGAIN and I am on my way thanks to so many others I have here to follow. They are so supportive even if they have only time to leave a Like. :)

I am supposed to tell you what my blog is about and all I can say is life.  Laughter, tears,  joy and sadness can all be found here interspersed with lots of photos  and re-blogs of others beautiful blogs and some pretty tasty recipes to try. I see me as a person who likes to share pretty things as the world has enough ugly stuff going on.

I share crafts I do as well as life with my beautiful Border Collie JT,  just the sweetest female dog who came into our lives at just the perfect time.

I will be changing some things on my blog  as this challenge  is supposed to do that.  So bear with me as I work it out.
My intention is to stay in touch with all who I adore here but I  love meeting new people too,  the hard part is keeping up with everyone so I will get a new computer by the end of April so I can continue to keep in touch.

Welcome to all new followers and thanks to those who have watched me grow, I am sure you know by now how much I love you all

HUGS

Eunice aka NUTSFORTREASURE

Blue Cheese Popovers

nutsfortreasure:

YUM my favorite cheese :)

Originally posted on recipesfrommykitchen:

Blue Cheese Popovers

Blue Cheese
Popovers

Yummy! That’s all to be said about adding crumbled Blue Cheese to a popover recipe. This recipe is probably more suitable for adults just because Blue Cheese has a strong flavor. We thoroughly enjoyed them.

Ingredients:  makes 1 dozen popovers

  • 4 eggs
  • 2 cups milk
  • 1 cup Blue Cheese, crumbled
  • 2 cups flour, sifted
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced

Using butter, grease a regular muffin pan. In a large bowl whisk the eggs, milk and Blue Cheese together. Add all the remaining ingredients, flour, salt, black pepper and minced garlic, stir until well blended. Fill the muffin tins completely with the batter. Place in the cold oven and turn the oven on to 450 degrees. Bake for 30 minutes. Do not open the door, let the baking process go from a cold oven through the preheating process into the baking stage…

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nutsfortreasure:

Must make!

Originally posted on Passanante's Home Food Service Blog:

Happy Monday to all of our OrganicMeatsAndVeggies.com readers! Everyone at Passanante’s Home Food Service sincerely hopes you had a safe holiday surrounded by friends, family and of course good food. Over the holiday break we unearthed a ton of awesome recipes that we cannot wait to share with you all over the next few weeks so make sure you’re coming back frequently!

Now.. you’re probably already skeptical about this next recipe… the world’s best cookies?  BUT these cookies seriously are the world’s best. Even savory people with little appetite for sweets cannot resist eating a bakers dozen by themselves. These cookies have a light, fresh and crispness to them that is simply irresistible — plus they freeze incredibly well so make more than you think you’ll need.

World's Best Cookies Recipe

  • 1 cup butter (softened)
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup salad oil
  • 1 cup oats
  • 1…

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Originally posted on Brush, Needle & Whisk:

My parents-in-law came over for lunch (and Christmas present swap) today. I wanted to do something so completely un-Christmassy food-wise and in the end went for a Fish Pie. It is packed full of lovely vegetables – onion, leeks, spring onions, celery and of course, potato. It is topped off with a leek and bacon crispy combo:

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The white sauce is made up of milk and cream that the fish had been poached in, lots of lovely fresh herbs (parsley, dill and tarragon) and some butter. We had it with some festive chutney and plum jam.

Pudding was an old favourite, Chocolate Fondant, served with some warm chocolate sauce (expertly made by my 11 year old) and some pouring cream, yum!!

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Originally posted on CutterLight:

eggnog ice cream n

A big mug of freshly brewed coffee and a couple scoops of eggnog ice cream dressed up with shaved nutmeg: Bring it on, Winter!

This ice cream is divine.

Rich Eggnog Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
  • 8 egg yolks
  • 3/4 cup sugar

Directions

  1. Heat cream and milk in a medium saucepan over medium heat.
  2. Add cinnamon, nutmeg and cloves and heat until mixture almost boils, about 5 – 8 minutes.
  3. Reduce heat to low, using a heat diffuser if necessary.
  4. Meanwhile, beat yolks and sugar until the mixture is light yellow and smooth.
  5. Add 4 tbsp of hot cream mixture to egg mixture and stir until combined. This will temper the eggs.
  6. Slowly add warmed yolk mixture to warm cream. Stir continuously in order to not cook/curdle eggs.
  7. Cook entire mixture…

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Originally posted on thekitchensgarden:

This is what I could see from the window when the sun came up this morning.

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No sun and no land. All white.  But more on that later.  First we need to discuss Christmas. As you know I am from New Zealand. Christmas in New Zealand means cold ham, cold roast beef, salads, huge bowls of leafy greens, maybe some  roast potatoes and roast kumara.  Beetroot jelly. Salmon Mousse.   That kind of thing. Every family has a different tradition. My mother was not a traditional kind of person.

I honestly cannot remember a recurring menu. Every year was something different.  But never heavy because it was summer and we lived by the beach. And you cannot swim on a full stomach you see. We had to wait an hour after eating to go back to the beach. It was torture. So, though we would have sat down to a…

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Originally posted on thekitchensgarden:

This is what I could see from the window when the sun came up this morning.

snow23-003

No sun and no land. All white.  But more on that later.  First we need to discuss Christmas. As you know I am from New Zealand. Christmas in New Zealand means cold ham, cold roast beef, salads, huge bowls of leafy greens, maybe some  roast potatoes and roast kumara.  Beetroot jelly. Salmon Mousse.   That kind of thing. Every family has a different tradition. My mother was not a traditional kind of person.

I honestly cannot remember a recurring menu. Every year was something different.  But never heavy because it was summer and we lived by the beach. And you cannot swim on a full stomach you see. We had to wait an hour after eating to go back to the beach. It was torture. So, though we would have sat down to a…

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After weigh-in :)

nutsfortreasure:

Awesome!

Originally posted on My Meals are on Wheels:

Are your popcorn kernels too pooped to pop? It’s probably because they have lost too much moisture, but they can be revived. Soak the kernels in water for five minutes, then dry them off and try again.

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nutsfortreasure:

who doesn’t LOVE new ways to make a cookie! BAKE ON!

Originally posted on Vanilla Lemonade:

Confession- there has not been a trip to the grocery store in the last two months that I have not bought a cooking magazine, mostly from the cookie category. Every year the same thing- that one to five minutes spent waiting in the darn check out line is just too long to resist. Holiday baking- I love it, the search for that perfect gem of a cookie. This year I participated again in the Great Food Blogger Cookie Swap along with over hundreds of other participants (search #FBCookieSwap to find mouth-watering cookies to bake or torture yourself with). The cookie swap was all to raise money for Cookies for Kids’ Cancer, over $13,778.40 was raised!

The Great Food Blogger Cookie Swap 2013

Martha Stewart contributed to the cookies I sent- after an evening of heated debate and taste testing these were the winners that I was going to ship and bake.

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Ingredients

  • 1 cup unsalted butter…

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Egg Rolls

FOOD

Kicking It Up A Notch

nutsfortreasure:

Cooking nice healthy food.

Originally posted on My Portfolio:

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Originally posted on Garden Walk Garden Talk:

Wild-Domestic-mushrooms

Mushroom soup that has so much goodness it is almost sinful. I adapted this recipe from Joe’s Restaurant, formally in Reading, PA.

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Originally posted on thekitchensgarden:

In New Zealand if someone says to you ‘Would you like a pie?” or even a piece of pie,  they will be talking about a savoury pie – meat pies, chicken pies or bacon and egg pies and the whole gamut of concoctions in between. A pie has pastry on the bottom and the top  and usually a stew like filling, making a hot parcel of deliciousness. Usually they are small single serve pies and will be piping hot and bought at bakeries, corner stores or service stations where they sit drying out for hours in a special pie oven and then eaten using the brown paper bag as a holder and crumb catcher. Perfick.

In Auckland Airport  the last eatery before the gate sells Pies. We love them so much that when we leave home we leave with the taste of rich hot heavy gravy in our mouths with…

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Originally posted on AnnaShortcakes:

My grandfather’s favorite cake was German Chocolate. It was the last dessert I made for him before he passed away. I used fresh, local chicken eggs for the icing, that turned out rich and decadent without being heavy.

Today, when I eat chocolate and coconut together, I think of him. I bet he would like these bars. And I would give anything to be able to make a plate of these for him.

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German Chocolate Pecan Pie Bars from Southern Living, Sept 2012

  • 3 cups pecan halves and pieces
  • 1 3/4 cups all purpose flour
  • 3/4 cup powdered sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cup semisweet chocolate chips
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Toast the pecans in a shallow…

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nutsfortreasure:

LOVE THESE!!!!!

Originally posted on Romancing the Bee:

“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”

Dave Barry, Miami Herald Columnist
‘Dave Barry’s Bad Habits’ (1987)

This is a Brussels sprout recipe that even Dave Barry would love…

Ingredients:

1 1/2 pounds fresh or frozen Brussels sprouts

1/2 pound of butter

2 tablespoons honey

Kosher salt to taste

Directions:

If using fresh, trim Brussels sprouts (remove bottom core section and cut in half). Bring a salted pot of water to a rolling boil and blanch the sprouts, making sure not to overcrowd the pot. They should still retain some bite when you take them out. Drain the sprouts and place them on a sheet tray and cool. Pick them over, removing any loose leaves.

If using frozen, cook per package directions.

Brown butter in a large sauté pan. Pan should be…

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nutsfortreasure:

It is my favorite thing to make :)

Originally posted on Rufus' Food and Spirits Guide:

Not from a can

Not from a can

This cranberry sauce is bursting with texture and flavor. Cranberry sauce is easy to get inventive with and we’ve included some of our favorite cranberry inventions below.

Orange-Pecan Cranberry Sauce

  • 12 ounces cranberries
  • 3/4 cup sugar
  • 1 orange
  • 1/4 cup freshly squeezed orange juice
  • 1/2 tsp orange flower water
  • 1/2 tsp cinnamon
  • 1/2 cup finely chopped pecans

Zest the whole orange then chop flesh into dime-sized pieces, taking care to remove the pith. In a three-quart stockpan combine everything but the pecans. Set over medium heat. Bring to a boil. Lower heat and let simmer until thick, about 15-20 minutes. Stir in pecans and remove from heat. Can be made several days ahead and refrigerated.

Some of our other ways to serve cranberry sauce:

Mulled Wine Cranberry Sauce

This photo was so taken in the fall

This photo was so taken in the fall

Cranberry Gelee

Hands off my cranberries, you have your own

Hands off my cranberries, you have your own

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nutsfortreasure:

Who doesn’t like cookies :)

Originally posted on Texana's Kitchen:

Welcome to #cookieweek my little cookie monsters! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends (of which I am one) to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

This cookie–without the filling– is the family favorite in my house. It’s just the tiniest bit crisp on the edges, and then chewy and soft. The flavor is like pure dark chocolate brownie. I…

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nutsfortreasure:

OK here is another re-blog! LOVE SWEET POTATOES in any form :)

Originally posted on Whole to the Core Blog:

raosted sweet potato

Roasted Sweet Potato Salad with Warm Chutney Dressing

Truth #1 – I cannot take any credit for this recipe…it comes directly from The Food Network’s site.Truth #2 – I cannot stop eating this.
Truth #3 – I’ve never made it…my mama always makes it for me! :)

This is one of those fall side dishes that can double as a dessert. Enough said. Try it, and you will become addicted too. And don’t forget:Orange is the New Black!

Ingredients
Salad:

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned…

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Clam Chowder

Originally posted on cookinwithchris Blog:

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This week the fish monger had the most beautiful clams, so it’s chowder time. To get the sand out soak them in heavily salted cold water and swirl every few minutes for about 1 hour.

Ingredients:
3 lbs of clams
4 slices bacon, cut into small pieces
2 leeks, chopped in small dice
2 celery stalks, chopped small dice
1 TBSP flour
1 c white wine
2 small waxy potaotes, peeled and diced
1 to 2 cups of water
1 bay leaf
2 sprigs of thyme
1/2 tsp pepper
1 tsp Old Bay seasoning
1 c whipping cream
2 TBSP celery leaves of parley, chopped

Steam the clams. Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The…

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Originally posted on KFOR.com:

You may inadvertently be getting more than you bargained for when you put paprika in your chicken paprikash.

A new Food and Drug Administration report,”Pathogens and Filth in spices,” says that 12% of U.S. spice imports are contaminated with bug parts, rodent hairs and other ingredients more appropriate to a witches’ brew than your mother’s favorite recipe.

The FDA study also found that 7% of spice imports the inspectors examined were contaminated with salmonella. Salmonella are toxic bacteria that can trigger diarrhea, fever, and abdominal cramps.

The amount of “filth” the FDA found in imported spice was twice that found in other kinds of imported food. The report characterized this as a “systemic challenge.”

The agency conducted the research to figure out what kind of risks the contamination poses to the American public and what the FDA can do to lower any kind of health risks.

There is good news, however, regardless…

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Originally posted on oiyoufood:

oiyoufood.com

My today’s post is one of those “beige” foods I usually try to avoid! Despite the fact that I am a big fan of healthy eating and having lots of colourful veg on my plate – I still leave room to misbehave! It’s hard to watch the likes of Man Vs food and not secretly fancy tasting a meal or two from that show. So this is a post mildly inspired by those infamous New York deli’s where the sandwiches (and calories) are piled high!

This -“The Reuben” sandwich is supposed to be a big deal in New York city and seems to convert anyone who tastes it.

Here is a quote from Allegra McEvedy in Around the world in 120 recipes .

I’d never heard of a Reuben when I arrived in New York, but I’d go as far as to say that now I couldn’t live without them. They…

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nutsfortreasure:

looks yummy

Originally posted on jittery cook:

“A” is for apple and perfect marks—apples are perfect fruits for caramelizing alongside onions. Coincidence? I think not. If you want to try a lighter onion soup than the traditional French variety, this one will thrill your tastebuds.

If you want traditional French onion soup with a twist, cover the crisped bread on your Apple Onion Soup with Thyme with this Canadian cheese named best in the world.

Apple Onion Soup with Thyme - Divine!

Apple Onion Soup with Thyme

  • 2 T olive oil
  • 3 onions, thinly sliced
  • 3 Granny Smith apples, peeled, cored and thinly sliced
  • 1/2 t kosher salt
  • 4-5 c soup stock 
  • 2 T dry red wine
  • 1 T fresh thyme leaves, plus a few leaves sprinkled on as garnish
  • 1 bay leaf
  • freshly ground black pepper

Heat oil in a large pot over medium-high heat. Add onion, apples and salt. Cook, stirring often, for about 20 minutes, until onions and apples are well caramelized

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SALAD MY WAY

nutsfortreasure:

Our Supper salad in a shell :)

Originally posted on My Portfolio:

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Originally posted on Finger, Fork & Knife:

Honey + Thyme Marinated Halloumi with Pickled Fennel + a Pomegranate, Pistachio + Salsa

Say cheese! Nothing, and I mean nothing can beat a good-quality cheese. Soft, crumbly, creamy, oozy, smelly, hard, sharp or mild, cheese is at the heart and soul of many food cultures and cuisines around the world.

For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as simple as a sharp pecorino eaten with a crunchy, slightly sweet pear, or something a little bolder like squashing a piece of Roquefort on a ginger-nut biscuit – heaven, trust me.

I love the process of tasting a new cheese. Taking a bite only to stop and think about what works, be it textures, flavours, cooking method and so on. It is a question of combining all these elements, to showcase the beauty of not only the cheese, but also its companion.

The other week I was sent my final piece of kitchen gadgetry from

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Originally posted on Metro:

Billington's Brownies (Picture: Supplied)

Billington’s Brownies (Picture: Supplied)

Ingredients: Serves 12

200g unsalted butter ♦ 350g 70 per cent dark chocolate, chopped into pieces ♦ 3 medium eggs ♦ 250g Billington’s unrefined dark muscovado sugar ♦ 50g self-raising flour

Method Step 1: Preheat the oven to 190C and line a 20cm square tin with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Whisk the eggs until pale and fluffy, add the sugar and whisk until thick, then gently fold in the chocolate.

Step 2: Sieve the flour and fold in until the mixture is smooth. Pour into the prepared tin and bake for 30-35min, until you see a paper-like crust on top. There should still be some movement in the centre of the tin.

Step 3: Remove from the oven, leave to cool, then cut into squares.

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nutsfortreasure:

Celebrating BACON IN A BIG WAY!

Originally posted on bite:

spicy beer candied bacon


This is the time of year that we entertain constantly. Every weekend, we invite anywhere from two to a dozen friends over for dinner. An invitation on Friday means casual homemade junk food. Pizza, nachos, burgers – stuff you’d order at a drive through except I make it. Saturday night is usually the night I put on the dog. I’ll have thought about it all week and then play all day in the kitchen. Sunday, without a doubt, involves football. Needless to say, the food flips to a tailgate party.

This past Sunday, I tested some new-to-me recipes from the queen of apps. Whenever, I need a little inspiration all I need do is send her a note and BOOM my inbox is brimming… I took the original recipe and added a little Frank’s Hot Sauce. If you’re looking for this year’s hot party favour, I’ve found…

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Originally posted on PILLOWS A-LA-MODE:

Yes, these are dangerous—very, very dangerous. But if you’re brave enough to always be only 15 minutes away from tiny, warm cinnamon rolls, keep reading! The moment I saw Kim’s recipe on Curtain Queen Creates, I knew I’d be making them someday . . . and today was the day! So easy, and so delicious! And while you’re visiting Kim’s blog, be sure to check out some of her other posts, like these recipes, home decor ideas, outdoor decor ideas, and beautiful tablescapes. Thank you, Kim! ♥

Rolls

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Originally posted on Seattle Foodshed:

We usually have red lasagna, when we have lasagna. But it’s mushroom season and mushrooms are on our mind… hence this dish. This white lasagna – full of fresh herbs and  richly savory mushrooms, kale and leeks – is perfect for a cozy dinner and some leftovers to take for a few days of lunches, to boot.

White Lasagna with Leeks, Mushrooms &Kale

White Lasagna with Leeks, Mushrooms &Kale

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Some Favorites

Originally posted on The Nutrition Doctor is In the Kitchen:

I first wrote about salsa fresca around Cinco de Mayo, when it featured local greenhouse tomatoes. I mentioned then that homemade salsa is even better using summer tomatoes. Today’s follow-up article is thus short and sweet, as a picture says a thousand words.

Of course, for the words—and by that, I mean the recipe—you can click here.

Preparing homemade salsa really is a cinch, so if you haven’t yet made it this season, take advantage of brilliant summer tomatoes while you can. Today’s version stars a colorful mix of red cherry (for tradition) and yellow sungold (for awesome). The cilantro, onions, and garlic are local, too.

And don’t forget that far from simply being a vehicle for corn chips, pico de gallo is the perfect accompaniment to a broad range of Tex Mex and Southwestern dishes, many of which are right here on my blog’s recipe page. Think:

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Originally posted on Culinaria Italia - Italian Food and Cooking:

Bologna crestIn truth there probably isn’t one authentic recipe for Ragu alla Bolognese, but this one is close enough. There are however countless inauthentic ones. It bears little or no resemblance to the dish known as Bolognese or Bolognaise found outside of Italy. It is also never served with Spaghetti!

On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. I’m sure that every family in Emilia Romagna has their own version though. Serves 4.

  • 400 grams fresh tagliatelle or fettucine
  • 300 grams minced beef – The recommended cut is thin flank aka skirt (finta cartella in Italian) but any good quality mince will do.
  • 150 grams unsmoked pancetta — minced very finely
  • 50 grams carrot — finely chopped or minced
  • 50 grams celery —…

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Originally posted on Good Life Farm:

IMG_1606

This is the most wonderful side dish. The flavors are familiar, but surprising together. Buttery, well roasted cauliflower with soft figs, sharp balsamic, and bright mint. Do it.

Roasted Cauliflower with Figs and Mint
Wildly adapted from Food Network Magazine

Ingredients:
1 large head cauliflower, cut into florets (about 8 cups)
1/4 cup + 1 tsp olive oil, divided
1/4 cup fresh mint, chopped
1 clove garlic, minced
6 dried figs, coarsely chopped
Salt and fresh cracked black pepper, to taste
2 Tbs aged balsamic vinegar

IMG_1602

Instructions:
Preheat the oven to 425 degrees F. Put the cauliflower florets on a baking sheet, drizzle over the 1/4 cup olive oil, and season with salt and pepper. Toss a bit to coat and evenly spread the cauliflower on the baking sheet. Transfer to the oven and roast, stirring once with a spatula, until golden brown at the edges, about 20 minutes.

Into…

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Originally posted on The Garum Factory:

Cherry Goat Cheese Clafoutis-2

I’m not a fan of cherry pie (too sweet).  How un-American is that?  You can practically hear George Washington grumbling as he rolls over in his grave.  Oh wait, George Washington chopped down the cherry tree, at least apocryphally.  Maybe he wasn’t a fan of cherry pie either.  Maybe if George had enjoyed a Cherry Goat Cheese Clafoutis once in awhile the father of the United States might have been depicted by contemporary artists looking as if he were actually pleased about it.  Clafoutis can cheer anyone up.  As a student without much money in the French-speaking part of Switzerland I would sometimes treat myself to a slice of a beautiful clafoutis displayed in a pastry shop window.  It was one of those dependable, not terribly expensive indulgences that made me feel comforted and sophisticated at the same time.  With one foot in the tart world and another in the…

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Originally posted on Things My Belly Likes:

good for the soul

good for the soul

Poor Dog. He had a hard week this week for the following reasons:

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Originally posted on bite:

Spicy Bread and Butter Pickles



This is the second bread and butter pickle recipe that I’ve shared with you. Last year’s was a purebred Maritime country kitchen pickle. This year, I’ve jazzed it up by changing the spices and adding red chili flakes. Of all the “pickle” hostess gifts I give throughout the winter, my bread and butter pickles are the most popular. I loved this rendition’s flavour but the juries out. I’ll let you know how my friends like them, next summer…

rainbow

Being so high up on a hill makes you feel like your in the eye of the hurricane during a storm. The upside, however, is the spectacular rainbows that extend from pasture to pasture.

pot of gold

This is the first time I’ve ever seen a rainbow touch the earth. Ralph said, “we don’t have to go looking for the pot of gold. We’re living on it.” He loves our farm. I love him…

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Originally posted on mookielovesbread:

GroupFinal I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.

My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts.  I’m not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.

Maxonbeach

New Apprentice Max Loving the Sand

I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.

The final bread was a nice…

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Colline's Blog

A potpourri of thoughts and experiences

Avian101

"My Backyard Visitors" - All about birds - The world is my backyard!

PI Photography and Fine Art

Find the extraordinary in the ordinary.

Mix 104.1

Boston's Best Variety

Optimystical

Out beyond ideas of wrongdoing and rightdoing, there is a field. I will meet you there. ~ Rumi

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NH Fish and Game Radio Diner

Connecting you to life outdoors

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swim | bike | run | adventure | quilt | write

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penned with moon dust

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O' Canada

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Growing my own, from garden to table.

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Lifestyle, Social Media, News, Commentary, Words of Hope and Inspiration

Learning to snap

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Uncle Tree's House

Putting music to words, and words to pictures ~

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Martha Keim-St. Louis' blog

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Where I share my works in progress and news.

dibeads.com

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