Tag Archive: Food


Originally posted on News 92 FM | Official Site for Houston News, Traffic, Weather, Breaking News:

pigs getty

  Flickr / Getty Images

(HOUSTON) Get ready to pay more for your morning bacon.

A virus never before seen in the US is threatening pork production and pushing up prices.

The US Bureau of Labor Statistics says a pound of bacon averaged $5.46 in February. That is 13 percent more than a year ago. Ham and pork chops have gone up too.

Scientists believe the virus came from China.  So far, it has killed nearly 6.8 million pigs in 27 states since last May.

No word yet on how the virus made it into the US.

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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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nutsfortreasure:

It’s good for you!

Originally posted on Sarah Lynn Smile:

When I first cut Coffee Mate out of my life, I used full fat coconut milk the occasional half and half in my coffee. It’s pretty good…but the minute I realized how easy homemade almond milk is to make (and then tried it), I can’t go back. I’ll splurge on half and half when I go to Starbucks, but at home…this is the stuff. It blends beautifully with my morning french press!

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Before I show you how easy it is…I want to show you why I cut Coffee Mate (as delicious as it might be) out of my life:

Water, Corn Syrup SolidsPartially Hydrogenated Soybean Oil, and/or Cottonseed Oil, (Adds a Trivial Amount of Fat), and Less Than 2% of Sugar, Modified CornstarchDipotassium PhosphateSodium Caseinate, (Milk Derivative), Not a Source of Lactose Color Added, Artificial FlavorMono And DiglyceridesPolysorbate 60

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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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Sixteen and feeling loved

I was in high school as my sixteenth birthday arrived.

  I was enrolled in a program to become a secretary though the other choices for me were culinary arts, technical illustrating and electronics.  I had made my choice and began to learn how to type and take shorthand, both of which I loved.

Mom and Dad had gone out and bought me a beautiful, electric typewriter, for my Sweet Sixteen birthday gift.  We did not have money for expensive things like that and I felt so loved to see they had got me something  I could use while doing my homework.

  Now the day got even better as we had a cake my Mom made and since  she was a baker and fantastic cake decorator it was not only gorgeous but delicious too!  When all the hugs and kisses were done with Dad handed me a small box.  I could see by the look on my Mom’s face this would also be a surprise for her as well.  I kissed Daddy and said thank you as I began to open this “extra” present.  It was a gorgeous watch, white gold in fact with diamonds inside or something like that.  Not sure how Mom felt but Dad was so happy to see how much I loved the watch. He said I was growing up and would need one to be home for curfew.  I loved my Dad! 
My sixteenth birthday was  AWESOME!

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 :)

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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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.

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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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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nutsfortreasure:

You know how I adore ANYTHING BEACH!!!!!

Originally posted on Beach Treasures and Treasure Beaches:

‘Tis the season to be baking. Fa la la la la!

I definitely have my own favorites for our family Christmas cookie line up, and some kind of yummy cut-out sugar cookie is always on that list!

Let's Roll!

Let’s Roll!

This year I decided to try something a little different. Inspired by my collection of sand dollars, I thought it would be fun to try out an idea for coastal themed Christmas cookies. Of course, these sweet beach treasures are great for any time of year and would be a big hit at any luau or beach picnic!

I used a sugar cookie recipe that I found at Art of Dessert (recipe below).

I used a small mouth Mason jar lid for the cookie cutter.

I used a small mouth Mason jar lid band for the cookie cutter.

After rolling out the dough to 1/4 inch, I used a small mouth Mason jar lid band to cut out my cookies. It was just…

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After weigh-in :)

nutsfortreasure:

Love shortbread!

Originally posted on Food & Recreation:

12 Days of Cookies. Day 1

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Cookies don’t get much simpler than shortbread. Butter. Sugar. Flour. Tins of Walker’s shortbread are always the first sign of the holidays. Cranberries are the other indication of Thanksmas (Thanksgiving/Christmas). I buy a bag of fresh cranberries for Thanksgiving to make cranberry sauce, I will only use half of it, and then stress out about what to do with the other half of the bag. Luckily this recipe requires dried cranberries, which keeps for ages.

Dried cranberries or craisins are my favourite dried fruit. The colour is a lot prettier than raisins and they are sweet and tart. My parents are notorious for buying a kilo of dried cranberries at Costco, we pretty much always have it on hand.

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I usually soak dried fruits in some sort of liquid before baking. Dried fruits tend to draw out excess moisture, however this is not applicable…

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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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Egg Rolls

Originally posted on entertainmentstarters:

egg rollsIngredients:

For Rolls Wrappers:

  1. 1.5 Cups Flour (Maida)
  2. 2.5 Cups Milk
  3. 0.5 Tea Spoon Salt (according to your taste)
  4. 2 Table Spoon Black Pepper
  5. Oil

For Filling:

  1. 1 Cup Water
  2. 0.5 Table Spoon Salt
  3. 1 Table Spoon Black Pepper
  4. 1 Table Spoon Red Pepper
  5. 1 Pound Boneless Chicken
  6. 4 Medium Sized Potatoes
  7. 4 Medium Sized Carrots
  8. 1 Cabbage
  9. 1 Cup Peas

Making Egg Rolls: (according to requirement)

  1. Flour
  2. Water
  3. Oil

Recipe:

For Rolls Wrappers:

  1. MIx Flour, Eggs, MIlk, black pepper and salt together.
  2. Beat them well and make a mixture of it.
  3. Then take 1 tea spoon of oil in frying pan, heat the oil.
  4. When oil is heated put mixture in oil and rotate the pan so it will spread easily.
  5. Rotate the mixture bedder and heat it till it is properly cooked.
  6. Your rolls wrapping  is ready.

For Filling:

  1. Make Small Pieces of Boneless Chicken.
  2. Let pieces of…

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Originally posted on Ancientfoods:

20131202-120217.jpg

My own Giza sourdough

Topic: Sourdough
Good article, as a food historian and a ” ancient bread ” expert I was pleased.
I had to add my own sourdough in the pictures.

The day began with heavy rain soaking San Francisco’s hilly streets. But as we made our way to the Ferry Plaza Farmers Market, walking along the seagull-dotted piers that jut out onto the bay, the sun began to cut through thick fog and silvery clouds. We wandered past artisanal cheese stands, organic chocolate shops and vendors hawking avocados and oranges. As the briny air wet our cheeks, a familiar craving arose; my stomach was longing for that San Francisco tradition: sourdough bread.

Related article: Love, war and the Philly cheesesteak
Sourdough is the quintessential San Francisco comfort food, with yeasty and earthy aromas wafting out of the city’s bakeries, hinting at warm loaves fresh out of hearth ovens…

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Kicking It Up A Notch

nutsfortreasure:

Cooking nice healthy food.

Originally posted on My Portfolio:

OLYMPUS DIGITAL CAMERA

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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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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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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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nutsfortreasure:

JT got so sick but I was able to get her through and well this time :( She now will eat peaanut butter on a spoon or a Milk Bone and if I hear they are involed law suit will begin we love our babies and need more to stand up for them

Originally posted on Family Survival Protocol - Microcosm News:

 

treats

Thursday, October 24, 2013
by Mike Adams, the Health Ranger
Editor of NaturalNews.com (See all articles…)

(NaturalNews) Thousands of family dogs across the USA have been sickened by pet jerky treats made in China, and nearly 600 dogs have died. The FDA has issued a warning over the deadly jerky treats but has not forced any sort of product recall.

So far, the cause of the fatalities remains a mystery. The FDA says it has tested jerky treats for heavy metals, pesticides, antibiotics, chemicals and even Salmonella but cannot find the cause. The agency is warning pet owners to watch their pets for symptoms of poisoning which may include “decreased appetite, decreased activity, vomiting, diarrhea (sometimes with blood or mucus), increased water consumption and / or increased urination.”

Click here to view the FDA’s fact sheet on contaminated jerky treats.

According to USA Today, the deadly…

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Originally posted on Foodimentary - National Food Holidays:

5 Star Recipe from MyRecipes.com

National Boston Cream Pie Day

National Bulk Foods Day ( est. 2010)

Today’s Food History

1752 Nicolas Appert was born. (The year is listed in various sources as 1749, 1750 and 1752; month and day also varies in October and November). Inventor of the canning process, preserving food by sealing it in sterilized containers. He published the results of 14 years of research in 1810 & received 12,000 franc award from French government.

1921 Edward A. Doisy died. He discovered vitamin K.

1943 Barbara Ann Hawkins of the vocal group ‘The Dixie Cups’ was born

1947 Greg Ridley of the music group ‘Humble Pie’ was born.

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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 Food Made With Love:

Hazelnut Olive Oil Cake

Hooray! It’s the weekend so let’s celebrate with cake! What better way yes? heh I don’t think anyone can really resist cake, even more so when it’s a gluten free and (almost) healthy one!

Hazelnut olive oil cake

Is there a particular cake that you will never get tired of and would always go-to cause you know it will not fail you? I definitely do! This is one cake that I know that would definitely be a crowd pleaser! The chocolate olive oil cake by Nigella Lawson is simple, delicious and did I say delicious? Whenever I need to make a birthday cake for a close friend, I always turn to this recipe, top them with fresh raspberries and dust with icing sugar and viola! All ready to be consumed and put smiles on people’s faces!

All along, I’ve made it using almond meal, but I few weeks back when I needed to bake a…

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Step by Step

Originally posted on Lulu's Musings:

“Entertaining is not about perfection; it’s about connection.”

Sometimes a table comes together on its own, drawing its inspiration from what is already there. 

fall tableThis centerpiece with colors and textures of fall has been on the table for several days, so all I have to do is work around it, an easy task.

fall tablescapeThe runner that was under the centerpiece is replaced with loosely woven placemats in a fiery orange, a perfect complement to those same tones in the  arrangement.  I love their randomness which remind me of an unfinished bird nest.

fall tableStaying right with the developing color scheme are these napkins tucked into pewter napkin rings.  I have longed for sterling silver figureals, but they have gotten very pricey, so these much less expensive ones are a good substitute.  Each of the eight I have is a different shape which makes them a very fun addition to the table.

fall tableI had…

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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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Originally posted on make great:

pumpksnickerdoodle

Fall is officially here! Let the pumpkin party begin!

Recipe adapted from here

Makes two loaves

Ingredients:
2 cups all purpose flour
1 3/4 cups white whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
1/3 cup maple syrup
1/3 cup almond milk
FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil

Directions:

Pre heat oven to 350.
Grease and flour 2 loaf pans.

In a large bowl mix flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, maple syrup, and almond milk  together. Combine the bowls together.

Pour into prepared pans.

In a small bowl using a fork mix all of…

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Some Favorites

Mystery Disease Killing Ohio Dogs

Originally posted on Family Survival Protocol - Microcosm News:

File:Vet examines dog.jpg

Image Source :  Wikimedia . org

U.S. Air Force photo by SrA Veronica Pierce

**********************************************************

Live Science

 

Veterinarians, health officials and dog owners are alarmed by the mysterious recent deaths of four dogs in Ohio. Some experts suspect the dogs may have died a few days after exposure to a virus that’s normally found in pigs.

Three dogs in the Cincinnati area and a fourth dog near Akron died in August after exhibiting symptoms that included vomiting, bloody diarrhea, weight loss and lethargy, according to the Columbus Dispatch.

“We feel obligated to make sure pet owners are aware this is happening,” Erica Hawkins, communications director for the Ohio Department of Agriculture, told the Dispatch. “Supportive therapies can be helpful if started early enough.” [10 Deadly Diseases That Hopped Across Species]

The three dogs from Cincinnati…

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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:

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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 Foodimentary - National Food Holidays:

National Pecan Torte Day

Five Food Finds about Pecans

  • If the body does not get enough zinc, it may have difficulty producing testosterone – a key hormone in initiating sexual desire in both men and women.  Pecans provide nearly 10 percent of the recommended Daily Value for zinc.
  • It would take 11,624 pecans, stacked end to end, to reach the top of the Empire State Building in New York City.
  • Texas adopted the pecan tree as its state tree in 1919.  In fact, Texas Governor James Hogg liked pecan trees so much that he asked if a pecan tree could be planted at his gravesite when he died.
  • Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S.  Albany hosts the annual National Pecan Festival, which includes a race, parade, pecan-cooking contest, the crowning of the National Pecan Queen and many other activities.
  • Pecan…

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nutsfortreasure:

Fresh Peaches

Originally posted on recipesfrommykitchen:

Summer Peaches

Summer Peaches

I am in love with summer fresh peaches. So for breakfast why not just slice them up, sprinkle with a bit of white and light brown sugar. Pour sweet cream or milk over it all, stir and enjoy. Just like my Gramma would give me when I was little. Love them!

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Originally posted on Rantings of an Amateur Chef:

I mentioned in a previous post that the good folks at Chobani sent me a selection of their Greek yogurt to cook with. One of the most natural places to use Greek yogurt is in place of cream cheese in a recipe. This recipe uses four ounces of cream cheese. By substituting Chobani Plain Low Fat Greek Yogurt in its place, here is the effect (compared to Giant Eagle brand Cream Cheese I had in my fridge):

  • Calories: Cream Cheese – 400. Greek Yogurt - 85. DIFFERENCE: 315 fewer calories
  • Fat: Cream Cheese – 36g. Greek Yogurt - 3g. DIFFERENCE: 31 fewer grams of FAT
  • Cholesterol: Cream Cheese – 120mg. Greek Yogurt - 8mg. DIFFERENCE: 112mg cholesterol
  • Sodium: Cream Cheese – 320mg. Greek Yogurt - 53mg. DIFFERENCE: 267mg sodium
  • Carbohydrates: Cream Cheese – 8g. Greek Yogurt - 4.5g. DIFFERENCE: 3.5 grams of carbs

There is one area where Chobani is MUCH higher….

  • Protein: Cream Cheese: 4g. Greek Yogurt - 11g. DIFFERENCE: 5…

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Originally posted on Eat and Sip in the City:

It’s tomato season! The bf’s garden is packed with over 30 different tomato plants (see below for a peek) and I have a little tomato plant of my own on my fire escape in the city. So it is time to start enjoying all the delicious, juicy tomatoes. These 10 ideas are just a few ways I am loving!

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Breakfast:

Spinach, Tomato, and Pepper Goat Cheese Omelet

Baked tomatoes featuring eggs and cheese

Lunch:

Sandwiches

Caprese salad

Chicken Salad Stuffed Tomatoes

Dinner:

Pasta Pomodoro

Brushetta 

Roasted tomatoes 

Fresh Plum Tomato Sauce

Pizza at home! Be inspired by Sterlng’s restaurant in Boston, MA

Flatbread Pizza

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Originally posted on making it with danielle:

DSC_1828

As summer is starting to wind down, we all need some great recipes to use up our basil plants and while a plain basil pesto is a great option, this recipe is even better! Packed with bold flavors from spinach, basil, artichoke hearts & walnut it’s a healthy and unique version of a classic. We kept this dish vegan by tossing it with gluten-free pasta and not only was it was crazy good, it was really filling too! The original recipe called for making a roux with soy milk, vegan margarine and flour but since we only had vanilla soy milk in the fridge I skipped this step. I would imagine it just serves to thin the pesto out a bit but I liked how thick ours was.

Recipe adapted from The Part-Time Vegan cookbook.

In the bowl of a food processor, combine 1 cup fresh basil leaves, 1 cup…

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Originally posted on writes4food | recipes and wisdom from a Midwestern kitchen:

I realize I’m a little late to the homemade ricotta game. Other food bloggers have already posted about this amazingly simple homemade cheese. And I’ve made it myself, quite often. But I’ve never been quite satisfied with the results.

Only during our recent food-focused travel to Tuscany did I realize why: I love the soft, tender, creamy Italian version of ricotta cheese. My previous experiments turned out cheese with large, dry curds and a firm texture. Delicious, but not the sensory experience I was after.

So I scouted around to find different recipes and techniques for making homemade ricotta. Some called for adding buttermilk or yogurt, which added a tang I didn’t love. Others called for stirring the milk mixture, which created larger, clumpier curds than I had in mind, or straining the ricotta for an hour or more, which created a firmer texture.

The proportion of ingredients for this…

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Originally posted on Vanilla Lemonade:

I saw these a few weeks ago and they have not left my head, my curiosity was peaked, I had to know.  The flavor combination in a dessert  was too strange to let go, but after thinking about it I realized green tomatoes don’t have a ton of flavor and would likely pick up the flavor you pair with it.  I was right.

DSC_0275

Not a lot of tomato flavor, but still super tasty, they had a comparable flavor to carrot cake, but less sweet, without as much sugar.  The petite cakes are moist even a few days later.  Overall I give them an A (skipping the plus as I really wanted to taste the tomato more) but certainly good enough to eat for breakfast, which is of course the international sign of good desserts.

DSC_0289

Modified from Cooking Light 2013

Ingredients 

  • 8 ounces green tomato, cored and quartered 
  • 7.6 ounces cake…

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Inken Thought

The Karen Gibson Roc Blog

ALL THINGS POETIC

Love. Create . Inspire...❤

Play. Draw. Paint. Capture. Smile ^,..,^ and live life to the fullest .

Miss Lou Acquiring Lore

Gallery of Life...

Juju Films

Cutting edge Multimedia Programming

Live & Learn

David Kanigan

eljaygee

just another fauxtography blog

food & foto

with audrey michelle

Beyond the Scribbles

The Sharpie Interns' Blog

Beady-Eyed Beth

Where I share my works in progress and news.

dibeads.com

Beads, Jewelry and Craft Supplies

Freshly Pressed: Editors' Picks

Just another Wordpress.com weblog

Streaming Thought: Polymer Clay Expressions

Just another WordPress.com site

Carole's Writing Blog

My journey........

Red Sox Weekly

A companion blog to my cable access program called Red Sox Weekly

Inn Dahlonega

The blog of Cedar House Inn & Yurts in Dahlonega, Georgia

Beads and Honey

the sweet life of beads and gems

CraftFail

Where Crafters Go to Fail

ILLUSTRATING MY LIFE

created by Judy Unger

Communication Creations

Freelance Writing and Editing Services

Michele D'Acosta

Museum of Documentary and Fiction

Children Of Light.

aka (SathyaSaiMemories) ~ Stories of Love In Action - the Benefits of Giving

inesepogagallery

NATURE ART, DRAWING AND PAINTING

Dreamscaping With June Rollins®

offering art demos, tips, techniques and inspiration

3theperfectnumber's Blog

Just another WordPress.com site

'Soulful'

My quest is for a sky.. where my wings can unfold and fill in air to fly...

www.Janinedesign.com Blog Site

All of my jewelry news is posted here. See into the studio on how the jewelry is made and my inspiration.

The Paper Wallflower

Craft, words and whimsy by Violet Annie

FICTIONAL MACHINES

J. E. LATTIMER

The Culture Monk

Coffee & Conversation - The Periphrastic Mind of Kenneth Justice

Prairie Views

~ Dreamy abstraction in a 100 year old Four Square Farm House

Why Michigan

A Southern Family in Northern Michigan

Deremer Studios

Award-Winning Fine Art, Commercial and Individual Photograhgy

........and whatever else springs to mind.

hammerwerk

light_and_shadow

Poetry Inspector

Favorite Blogs- Reblogs

Shainbird

"A lonely craftsman putting one word after another."

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