Don't Look, Cook!

Fish Sauce Everywhere

2012-02-01T11:37:00.000-08:00

My new passion involves adding fish sauce to all my savory dishes. I have yet to admit this to my husband, but all the pasta, burgers, and stews we have been eating, contain this stuff. Right now my bottle of Thai Kitchen fish sauce is down to about one teaspoon.

I Have Been Cooking, Honest

2012-01-04T07:45:00.001-08:00

I have shirked my duties as a blogger in lien of trying to make money. This economy has not made it so I cannot cook, but it has affected the frequency in which I blog. I would love to get back on track and say hello to the new year. Here's to you!

Biscuits Made with Soy Milk

2011-05-28T10:11:00.000-07:00

I am totally out of milk and half and half on a Saturday morning. Saturdays are when I attempt to give my kids something other than cereal. Unfortunately, those buttery, flaking biscuits I wanted will have to be made with soy milk. This is something I have never done, so here it goes. These are not dairy-free, cause I gots(yes, I said 'gots') me plenty o' butter, but darn, I wish I had some half and half.

Here is the recipe:
1 1/2 c flour
1/2 t salt
1 1/2 t baking soda
3/4 c soy milk, with 1 t of vinegar
6 T butter.

For those of you who hate horror scenes, turn away. I mixed everything by hand. Okay, you can turn back now. I patted the dough out and using 2-inch biscuit cutters got about 10 biscuits and my son ate the remaining dough. I threw them into a nine inch baking pan at 425 and prayed I would not forget they were in the oven.I have been known to burn a few things. They seemed to take longer to brown than I expected and fear of them being too dry hit me. At the 16 minute mark, they were still not brown. I waited two more minutes and took them out, They were brown on the bottom. They seemed okay, but I will need my dairy next time.

I could not find my camera, so I used my son's Nintendo DS for photos. I'll post shortly.

How To | Simply Recipes

2011-04-19T22:02:00.000-07:00

How To | Simply Recipes

This is a great list of how tos that will help even the most inexperienced chef get through a meal. Simply Recipes is one of my favorite sites and I hope you all give it a gander.

J is for Jack of All Trades

2011-04-13T06:54:00.000-07:00

I am a lover, a chef, a mother and an a**hole. Jack of all trades? Yeah, and I know this. My biggest passion is food. Yesterday, my husband saw me staring at the computer. He asked if I was chatting someone up. Out of all the things I could be doing. How dare he? I was staring at Amanda's Cookin' blog. I was enchanted by all the ooeey, gooey desserts she had on the site, trying to see what I would make. Look at this:

From Amanda's Cookin'

Indignant

2011-04-13T06:46:00.000-07:00

I have a sister that calls me every time she wants to make something. She needs directions. She will call from the grocery store. Once she prepares her meatloaf, spaghetti, mac and cheese, whatever, she feels the need to tell me that her was better. Who said it was a competition? I get indignant and want to hang up. I thought food was better than that, but even then, there is competition.

Hard

2011-04-13T06:43:00.000-07:00

I am so frazzled. I figured this challenge would be a wonderful chance at posting everyday. I find it hard. Am I the only one?

"G" Can Only Mean One Thing..... Garlic

2011-04-09T06:23:00.000-07:00

Anyone that knows me understands there are three levels of eaters in my home. I have a husband that abhors white, creamy things; a son who will not let me chop a chicken breasts, finish cake batter, or make pizza dough without snagging a bite; then there is my daughter....she is my partner in crime, er I mean garlic.

There is nothing she and I love more than a pizza with garlic, potatoes with garlic, pasta with garlic...garlic, garlic, and more garlic. It does not feel right if a meal is missing this special ingredient. Unfortunately, my husband wants a kiss and because he is overwhelmed if there is more than a clove of garlic in anything (I probably have three heads of garlic in me right now), it is kissus interruptus.

So what, I am going to go childish with this and say "I hate his perfume, blech!". So there.

F*ck It!

2011-04-06T15:36:00.000-07:00

F*ck it! That is how I feel right now. I have nothing in the kitchen that speaks of easiness except rice. I have not even started brining the chicken for our meal. I wish I were Samantha or Jeannie and could snap my bloody fingers and have a meal on the table in seconds. I guess if food comes out of nowhere, you have to wonder if it really is food. We'll be eating air pies and calling it delicious. Maybe magic isn't the answer.

Back to the drawing board.

E is For Empty Headedness

2011-04-06T15:30:00.001-07:00

I got so caught up I forgot about the challenge yesterday. I made lasagna bolognese and spaced out. My son was moody and my daughter was fluttering like a butterfly. I felt insane.

D is For Dora and Her DNA (From Paula Deen's Restaurant)

2011-04-04T15:44:00.000-07:00

I love Paula Deen, I truly do and I have gotten used to her licking her fingers after tasting her food. Today, I watched an episode of 'Paula's Best Dishes' called 'From the Ladies with Love'. The food looked especially tasty and my waistline expanded just watching them dig into baked spaghetti and cheese biscuits. I just could not stomach looking at Paula and her chef Dora licking their fingers and snacking while preparing the food. I am used to Paula, but must everyone do this? What really killed me was Dora putting the trifle together. I could see the pudding residue from when ***Dora had licked her fingers as she continued to manipulate the trifle and Paula had already licked her fingers before placing mint on top of finished dish. I wonder if DNA sharing is part of eating at The Lady and Sons.
***correction - Those were Paula's fingers 04-06-11

Menu:
* The Lady and Sons Cheese Biscuits
* Dora's Baked Spaghetti
* Chocolate Trifle

Links to the recipes can be found here: http://bit.ly/g2GQ2c

What is C for? Coffee and Caffeine, of Course!

2011-04-03T17:22:00.000-07:00

I will tell you a really embarrassing story. I was recently visiting my mother and had not drank my 2 morning cups of coffee and chicory. Anyone that has ever had coffee like French Market or Cafe Du Monde (my MIL is from New Orleans) knows how different it is from your regular cup of joe. The color is rich and the flavor is mellower. The smell....... Gee, I am craving it right now, just talking about it.

Now, going without my coffee would have been fine had I been close to home, but I was out for hours. On the way back in the late afternoon, I was carrying bags and dealing with the worse headache. Friggin' caffeine withdrawal. I stopped into Paper or Plastik for $3 cup of whatever blend they had, just to get home without collapsing.

I love coffee, but I hate that I cannot function well without it. I am my own worse enemy.

B is For: Beef...Sometimes

2011-04-02T17:55:00.000-07:00

I have been on a quest to make beef less of an issue, by adding some vegetarian options to our meals. I was not a big beef eater when until I would visit my doctor. He always commented on my being anemic. Instead of prescribing iron pills or dark, leafy greens, he told me I needed eat more beef. Overnight, I traded my chicken breasts for steak.

Then came burgers. I dream of different ways to dress a burger. I look up the online menus of food trucks that roam the streets of Los Angeles, just to see what they are slapping on a bun. One episode of "Food Wars" had me at hello. Grill 'Em All battled it out with Baby's Badass Burgers.

Yep, I love beef, but in my mind, I'm all vegetarian.

A is for Anxiety: The Blogging From A to Z April Challenge

2011-04-01T10:27:00.000-07:00

So, I joined the Blogging from A to Z April Challenge and my first post will be about 'Anxiety".
I am absolutely panicked that I will be unable to keep up with the challenge. My wish is to blog about food and food stuff all day, but I get sidetracked by the minutia that is my life. I get the kiddies ready and I actually start planning meals in my mind that day. Sometimes I will make two different meals. My kids love pot pies in a white creamy sauce. My husband hates white creamy foods, so there is always some weird adjustment. (He had a mayonnaise incident that has scarred him for life).
I start looking for one recipe and two hours later, I am still searching. This is because everything sounds so delicious. Eventually, I will have rewritten that recipe because I know what will work better with my family. Anyways, I am off in search of a banana pudding recipe that I can tinker with.

Here's to getting rid of all that anxiety about being a proper blogger.
Wish me luck.

Advice from Smitten Kitchen: Why did my cookies spread? | tips

2011-03-15T08:38:00.000-07:00

I am taking a cue from Deb at Smitten Kitchen before attempting her recipe for chocolate wafers. I am making ice cream sandwiches and wanted to use something besides the homemade chocolate chip cookies my husband seems to crave every 2 minutes.

Here are her tips: why did my cookies spread? | tips

Time to Buy Those Individual Aluminum Tins

2011-02-28T14:24:00.000-08:00

Time to Buy Those Individual Aluminum Tins

I see pot pies, blueberry crumbles, and spaghetti and meatballs in my future.

I had just talked to my family about freezing pot pies individually. Looks like someone else had the same idea.
How many of you have frozen mini meals that can be popped into the microwave or oven as needed?
Woulds appreciate any additional ideas.

How to Make (and Freeze!) Individual Chicken Pot Pies | Apartment Therapy The Kitchn

Nabisco Classics French Vanilla Creme

2011-02-19T13:50:00.000-08:00

Nabisco Classics French Vanilla Creme

I love cookies that smell of vanilla and butter. On most occasions, I make them myself. I also happen to be married to a man that loves bring in cookies from the grocery store. He brought Nabisco Classics French Vanilla Creme home yesterday and it seemed promising. What drew me in was "Classics". This really had me believing they would taste like cookies from when I was younger. I pulled the cookie apart and tasted cookie only, leaving the creme on the other side. The cookie was reminiscent of vaguely vanilla flavored cardboard. I decided to brave the vanilla creme center, which was nothing more than colored shortening with sugar. Not even the good kind. The filling coated my tongue in an greasy mess. The crunch was nothing short of teeth shattering. Even dipped in milk, it was disturbing how long it took to soften. Never more.

How to Season a Cast Iron Skillet

2011-01-27T10:32:00.000-08:00

There are some things mama always made sure to tell you.

Photo courtesy of bonappetit.com

Always carry money for a phone call.
If you can't say anything nice, then don't say anything at all.
Never abuse your cast iron skillet.

I wish I could say I always listened. I went through the rebellious teenage stage where I am sure if they could have shipped me to Siberia with my great-uncle Sal, they would have. No return ticket.

Anyway, a cast iron skillet is the workhouse every cook needs. It is used for baking in an oven, camping out, on a grill and of course, on the stove-top. It cooks a one-pan meal or dessert. It also requires tender loving care: a few kisses, a scrub here and there, and a nice hot oil massage. I have seen a few brought back from the dead, even.

This may seem like a no-brainer, but a new cast iron skillet needs to be washed in hot, soapy water and thoroughly dried. To dry, place the skillet on top of the stove and watch as water just dissipates. Move pan to a cold stove eye and allow it to cool.

Once pan cools, heat oven to 350 degrees F. Using a paper towel, rub a nice, thick layer of oil or fat all over the inside and outside of the skillet. Place the pan on a foiled lined cookie sheet, upside down. Place cookie sheet in oven and allow skillet to heat for about one hour. After an hour, remove skillet and allow to cool slightly before handling. Once cool, wipe off the excess oil and it is ready for use.

Remember that after each use, wipe the skillet clean. Do not place in a dishwasher. Do not place a hot pan in cold water. After the initial wash, avoid detergents. About once a month, just heat the pan with a little oil on the stove and wipe it down to maintain its non-stick quality. If food does happen to stick (usually after placed in a poorly heated pan), boil some water and using a nylon brush, scrape up the sticky bits. Store cast iron skillets on stove tops or pot racks.

Note: There are some skillets that come pre-seasoned. Well, that may be, but I would suggest doing it yourself, anyway.

Tasty Toaster Tarts By Joanne Chang

2011-01-26T10:06:00.000-08:00

Talk about drool. I haven't had a Pop-Tart in ages. This is because I noticed the ingredients of the frosting. Some people may say live a little, but I would rather live a little better.
Saw Joanne Chang on the Today Show and immediately looked up the recipe. Cannot wait to try these.

Photo Courtesy of King Arthur Flour

Here is a video rendition:
Tasty Toaster Tarts By Joanne Chang

Damn, I Need a Cheeseburger

2010-11-27T10:35:00.000-08:00

I have one thing to say. I love Thanksgiving. I spent two days and night in the kitchen trying to make a meal for just four people. Two of them children. This did not make a difference, as they seemed to eat the adults under the table. I love dressing. I love yams. I did three proteins this year: beef roast, barbecued chicken wings, and a turkey. I wanted mashed potatoes and hubby wanted potato salad. Right now, they are both taking up an amazing amount of space in my fridge.

My secret shames this Thanksgiving were: canned cranberry sauce and yams that tasted as if they had been dipped in heavy olive oil. There was no sweetness to the yams, though I added both brown and white sugar. There was no identifiable flavor and I promise you, olive oil did not make it into the bowl when I whipped them. I called myself condensing everything to make space, attempting to eat through this food before next week. This ain't happening.

All I can think is 'Damn' I need a cheeseburger.'

Schiltz Foods Roasted and Smoked Goose

2010-11-01T09:32:00.000-07:00

For those who are not interested in the ordinary turkey(no matter how delicious) for Thanksgiving, Schlitz Farm has just the remedy.

Hickory Chip Smoked Whole Goose.

Spicy Deviled Eggs Recipe

2010-08-10T11:06:00.000-07:00

A twist on the same ole, same ole. How many of us love deviled eggs, but wish they could spice them up a bit? This will work well for company or if you want to eat a platter all by your lonesome.

Courtesy of Kitchen Daily

From Kitchen Daily.

Spicy Deviled Eggs Recipe - KitchenDaily

Fresh Apple Cobbler from Pillsbury.com

2010-08-10T10:02:00.000-07:00

There are a million shortcuts to making a cobbler. Pillsbury offers up aversion hear that is not only eay, but looks delicious.

Fresh Apple Cobbler from Pillsbury.com

Marx Foods: Palm Leaf Plates

2010-08-07T11:03:00.000-07:00

I got these awesome palm leaf disposable plates from Marx Foods a couple of weeks ago. They were extremely sturdy and I wasd able to wash a couple of them for reuse, which as we all know would never occur with your ordinary paper plates. I really appreciated an opportunity to share this with my readers. My plates were round, but they come is square, rectangle and even octagonal versions. They are really great for giving that picnic a more upscale look, but work well at the hoe-down, too. These plates are an excellent way of looking out for the world around us.

Spinach and Mushroom Pizza Made With Marx Foods Dried Mushrooms

2010-08-07T10:54:00.000-07:00

This is how the samples came packaged.


Before Baking

After 20 minute soak.

I have never used dried mushrooms in a pizza recipe before, but was really excited by the opportunity to try out one of five samples of mushrooms received by MarxFoods. I am truly fan. I have made a mushroom broth from a couple of the samples, but really enjoyed the pizza. Here is the recipe:

Spinach and Mushroom Pizza

Mushroom and Spinach Pizza

This was the one time I allowed my dough to rest for 2 days. I am usually ready to make the pizza right away. So Yay!

Your favorite pizza dough recipe

One package each of the black trumpet and matsutake mushrooms which were steeped for 20 minutes in hot water before use. After draining, I did a rough chop.

12 ounces of provolone cheese, shredded.
1/2 c chopped spinach, which I cooked and drained. Will try uncooked next time
1/8 c marinara sauce. I went spare.
1/2 c freshly grated Parmesan
2 garlic cloves, thinly sliced
ground pepper for topping

I pre-baked the dough until lightly brown at 450, then removed and cranked the oven up to broil.

I ladle and spread the marinara, placed the garlic on top of the marinara, then covered with all of the provolone and half of the Parmesan. After adding the spinach and mushrooms, covered that with rest of the Parmesan and a sprinkling of pepper and baked until the pizza was bubbly and brown.

I would love to thank Marx Foods for the sample and also for inspiring me to make more use of dried mushrooms.

Chris Kimball's Potluck Dishes To Please Crowds And Cooks Alike : NPR

2010-07-17T09:45:00.000-07:00

Potluck recipes by Chris Kimball..yum
Chris Kimball's Potluck Dishes To Please Crowds And Cooks Alike : NPR

These recipes are winners

Don't Look, Cook!: Win a Shun Knife Set from Buitoni! - Promos - Foodbuzz

2010-07-17T09:28:00.000-07:00

Don't Look, Cook!: Win a Shun Knife Set from Buitoni! - Promos - Foodbuzz

Avalon Acres Chix at The Nashville Fork

2010-07-17T09:14:00.000-07:00

Beautiful pics of Avalon Acres chicken at The Nashville Fork

Kellogg cites packaging chemical in cereal recall - Health - Food safety - msnbc.com

2010-07-17T08:26:00.000-07:00

Another recall..this one due to strange smell. Watch your Kellogg, kiddies.
Kellogg cites packaging chemical in cereal recall - Health - Food safety - msnbc.com

Totally Stolen from Recipe Rascal, Thanks Jusy Robertson - Sixty Minute Rolls Recipe

2010-07-13T14:31:00.000-07:00

Sixty Minute Rolls Recipe

1 cup milk
1/2 cup water
2 packages active dry yeast
1/4 cup butter or margarine
3 Tablespoons sugar
3 1/2 cups all-purpose flour

Combine milk, water and butter. Bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour, a little at a time, until you get your desired consistency.

Knead and place in an oiled, covered container. Let rise in a warm place for 15 minutes.

Punch down and shape into about 24 small rolls. Put in a shallow, greased baking pan. Sides should just touch--don't pack. You have to work quickly because this dough rises fast! Let the shaped rolls rise for 15 minutes.

Bake in a preheated 450° oven for 12 minutes or until nicely browned.

From: Judy Robertson

Anime Has Changed My Children's Eating Habits

2010-07-13T13:27:00.000-07:00

On a quest for rice balls and takoyaki. Since I have been watching One Piece and Sailor Moon in Japanese, practically every night, we have been eating a bit differently. I find I am going through rice at a breakneck speed and soy sauce was always a staple, but now I am purchasing much more. The foods are delicious, but I will be making a trip to Little Tokyo for takoyaki( fried octopus balls) soon.

My daughter had me buy kuro yokan from Asianfoodgrocer.com. It took her three weeks to finish it. That will not be on the buy list anytime soon.

Alice.com

2010-06-14T08:52:00.000-07:00

Finally ordered from Alice.com. The rates are not great at this website, but I love the fact that you can order from their website and set up scheduled reminders for things like aluminum foil or razors. It is a great idea for a busy mom or dad.

Those that have goods they would like to sell can contact the site. Excellent for growing a brand.

The upside is that it has free shipping. The downside is that you have to order six items and if you have a store that delivers in your area, paying for their delivery may even out the costs of ordering from Alice.com.

I will order again.

Update: July 2, 2010- Have ordered since then. I can't help it.I love basics coming to my home and the shipping is free. However, it takes about 7 days for me to receive my items. I am on the west coast and ity looks like they ship fromIllinois.

Bento&co | The Bento Shop | Ojue

2010-05-12T12:14:00.000-07:00

Absolutely adorable ways to carry lunch. It is also an excellent way to keep figures in check. I love bento boxes. Organization is key.

The Ojue box has three independent compartments. You can stack them all up, or just use one or two of them, thanks to the adjustable band that holds the compartments together securely. Despite its slimness (only 5.5 cm (2.16") wide), it's big enough for a adult male appetite if you use all three compartments.

A pair of matching folding chopsticks (half black, half the main color of the box), which can be stored neatly on top of the upper compartment, is included.

Bento&co

Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn

2010-04-29T08:41:00.000-07:00

Who here hasn't picked up the wrong herb or spice and before you can say, Boo!, dumped it into t a recipe to be forever lost. Sometimes these happy little accidents create something marvelous, sometimes not....
The Kitchn has your back. Take a look at what uses are available or find out what is missing from your cupboard.

Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn

Cooking School, Weeks 2 & 3: Stocks and Sauces with Lilikoi & Thyme

2010-04-28T12:57:00.000-07:00

Love the cooking school section.
There is something absolutely mesmerizing about seeing the red wine reduction using homemade demi-glace. Way to go Lilikoi & Thyme. My folks looked over my shoulder and asked if I might be making that. Hmmm..

Cooking School, Weeks 2 & 3: Stocks and Sauces - Lilikoi & Thyme

22 Springtime recipes from the L.A. Times Test Kitchen

2010-04-15T19:18:00.000-07:00

The time has come to reevaluate what makes it onto our plates. The Los Angeles Times has tested a few recipes to get us in the mood for spring.

Spring into spring: 22 recipes from the L.A. Times Test Kitchen - latimes.com

Perfect Three Egg Omelets Every Time

2010-03-19T16:11:00.000-07:00

What you'll need:

1 nonstick 10-inch skillet
Mixing bowl
Rubber spatula
Canola oil spray
3 large eggs, brought to room temperature
3 teaspoons room temperature water
Pinch of salt
Pepper as needed

Optional garnishes: chopped parsley, chopped chives, grated cheddar or Gruyere

Directions: Crack all three eggs in a bowl, add water and a pinch of salt. Beat until blended well. Set aside. Spray skillet with canola oil. Place skillet on stove burner set to medium high heat until heated (check by adding a drop of water to see how fast it evaporates).Pour whisked eggs into pan and use spatula to stir around gently for a few seconds. Take one side of the spatula and slide part of the omelet over, leaning the skillet so the loose egg runs to that side. Do the same to the other side of the omelet. This will prevent any uncooked egg. Use the spatula to run alongside the edges of the pan to prevent omelet from sticking. Shake pan slightly to make sure omelet is not stuck to bottom. Remove from heat and use spatula to fold one-third of the omelet onto the other side. Do the same to other side. Slide onto serving platter, garnish with herbs and serve.

Perfect Three Egg Omelets Every Time

Continental Scraps the Free Food - BusinessWeek

2010-03-15T11:35:00.000-07:00

I would hardly have called it food. Who didn't already bring their own snacks when traveling? There has been such a decline in the way one is treated at airports and on airplanes, that Continental's announcement surely shocks none.

Continental Scraps the Free Food - BusinessWeek

Hydrolyzed Vegetable Protein Recall

2010-03-08T11:50:00.000-08:00

Hydrolyzed vegetable protein is a protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters.
There has been a recall of certain products containing this additive.

Access the list here.

Leftover Roast Beef, Make a Quesadilla

2010-02-27T10:12:00.001-08:00

I love roast beef, but invariably there is always a bit leftover. I could make soup, sandwiches, or hash, but I love cheese. I decided quesadillas for dinner would be the solution and we all know how easy they are.

Serves 3

You'll need:

Leftover roast beef, about 1 cup, shredded or chopped

1/2 c black beans(mashed)

1 c cheese (I had cheddar and mozzarella left over)

6 flour tortillas ( I had soft taco size)

Garnishes: Sour cream, salsa, and green onions

Mix the first three ingredients in a bowl, set aside. Heat a 12-inch skillet over med-high heat. Add a spray of canola oil to the pan and place one tortilla on the pan, followed by one-third of the filling. Top it with the other tortilla and allow the bottom tortilla to brown slightly. Here is the tricky part, the flip. I had a mini disaster with one of them, so I took the rest and after toasting on one side, placed them in the microwave to finish melting the cheese. Just as good.

Top with sour cream, salsa, and green onions and enjoy.

A Federal Effort to Push Junk Food Out of Schools - NYTimes.com

2010-02-08T21:22:00.000-08:00

This is not a surprise given the rise in obesity and the unhealthy choices even parents make for their children's diets. A little junk is okay, but we've taken it too far.

A Federal Effort to Push Junk Food Out of Schools - NYTimes.com

Table of Condiments That Periodically Go Bad

2010-02-04T10:34:00.000-08:00

Expiration date for condiments. I love this! Wanna know when ketchup and chocolate syrup expires. look no further.
Table of Condiments

More Melamine-Tained Food Emerges in China – New Tang Dynasty Television

2010-02-04T10:05:00.000-08:00

According a report in the state-run People’s Daily, some companies have been using recalled melamine-tainted milk powder to make products. See the full report at:
More Melamine-Tained Food Emerges in China – New Tang Dynasty Television

How to Dredge or Bread Foods : Recipes and Cooking : Food Network

2010-02-01T11:35:00.000-08:00

A very helpful definition for those just beginning their cooking journey.

How to Dredge or Bread Foods : Recipes and Cooking : Food Network

40-Minute Hamburger Buns Recipe | Taste of Home Recipes

2010-01-29T02:26:00.000-08:00

I was in a hurry and with no car, needed buns. I walked to a nearby Target, a CVS, and a liquor store. No buns. I was having deluxe burgers and was desperate to not use regular bread. I tried this recipe and now my hubby says he no longer want store bought buns. This recipe was an awesome find.

40-Minute Hamburger Buns Recipe | Taste of Home Recipes

The 10 Best Cookbooks Of 2009 : NPR

2010-01-27T22:49:00.000-08:00

The 10 Best Cookbooks Of 2009 : NPR

I could eat the cover from these cookbooks, as they are truly beautiful.

Wishlist:

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, by Andrea Nguyen, list price: $30.00

Rose's Heavenly Cakes, by Rose Levy Beranbaum, list price: $39.95

Signac’s Roasted Vanilla Orange Juice

2010-01-21T23:26:00.000-08:00

Looking at the blog The Kitchn and came across this recipe. Had to go to the source, but oh man, this makes me want to go see Dr Frankenstein and ask for a new brain. So simple, yet so creative.

Signac’s Roasted Vanilla Orange Juice »Feasting on Art

Roasted Vanilla Orange Juice
4 large oranges
1 vanilla pod
3 c water
1/2 c sugar
Juice 3 oranges and set aside. Slice the fourth orange and place on roasting tray with 1 c water and 1/4 c sugar and the vanilla pod. Roast for about 25 minutes until the oranges begin to caramelize. Remove from the oven and let cool.
Mix the remaining sugar and water until dissolved over high heat in a small saucepan. Reduce the heat to a simmer and let cook for about 5 minutes. Set aside and cool.
Once the roasted oranges have cooled, juice and discard the rinds. Scrape the vanilla seeds from the pod and add to the juice. Strain the water and sugar mixture from the roasting pan. Once the simple syrup in the sauce pan is cool add to the juice mixture and then chill in the refrigerator.
Serve cold.

Chocolate Covered Pretzels at Home - Associated Content - associatedcontent.com

2010-01-19T23:00:00.000-08:00

Delicious homemade treats

1 Tablespoon vegetable shortening
1 (12 oz.) pkg. semi-sweet or milk chocolate chips
20-30 regular pretzels, rods, or twists
Wax paper lined baking sheet
One pair of kitchen tongs
Chopped nuts, sprinkles (optional)

In a large microwave safe bowl, melt chocolate and shortening in 1 minute intervals, being careful as you stir the mixture. Do not allow the mixture to scorch, as melting in the microwave does not take long.Once melted, pick up your pretzels with the tongs and dip into the chocolate mixture, allowing the excess to drip off. This is where if you want to add extras such as chopped nuts or sprinkles, you would roll the still moist pretzel into both or either.Once you have dipped the pretzel, place on the wax paper lined baking sheet. Once all of the pretzels have been dipped, place the baking sheet in the refrigerator for about 30 minutes and allow to set.These pretzels can then be stored for about one week in an airtight container.

Going Vegetarian? Five Reasons Why

2010-01-19T17:38:00.000-08:00

Ask yourself why go vegetarian, then ask your self why not?

What one may think of as absolute madness, especially those of us that are carnivores, others think of as body bliss. Why vegetarian, you may ask? Most only imagine the blandness associated with a meat free menu. Vegetarians don't eat grass and wood chips. Their diets are varied and flavorful. Vegetarianism doesn't have to mean no taste, flavor or fun. Envision how you will enhance brainpower and creativity when it comes down to making your favorite recipes without meat. Try and recreate a favorite dish without using a big hunk of meat and you'll see what I mean.

The number five reason for vegetarianism are the animals. You may find it hard to sit down to that hot sizzling piece of rib eye steak if you happen to see the animal before it heads to slaughter. Those beautiful brown eyes may cause a change of heart immediately. A vegetarian diet would never subject Fido to the same treatment, so maybe Elsie deserves a reprieve as well.

The 4th reason for becoming a vegetarian is money. Money makes the world go round and you'll have more of it rotating on your axis as a vegetarian. Think of how inexpensive a meatless diet will be compared to one that includes meats. This also applies to eating out at a restaurant. Vegetable dishes cost significantly less and with the money saved you can invest in your retirement or children's education. You may even be able to buy yourself something nice, like that Lear jet you've had your eye on.

The third reason one may choose to forgo their Sunday rump roast dinner is longevity. Studies show that vegetarians on average live longer. One study done by the International Congress on Vegetarian Nutrition showed a vegetarian diet may slow or reverse age related conditions. Other evidence is Seventh Day Adventists who are generally found to live longer than the average American man or woman. Their diets contain no meat. Go figure. There's nothing wrong with aging, but the disease that come with it can be a pain in the but... and the knees, and your back.

The number two reason for choosing team 'V' is heart disease and cancer. Several studies have shown an increase in cancer among those that eat red meat. Colon cancer is the third leading cause of cancer deaths among males and females living in the United States. Cancer.org also states that lifelong vegetarians also reduce their risk for breast cancer. Any small manner in which you can decrease your cancer risk is worth giving a try.

And....the number one reason to go vegetarian is you are less likely to suffer from obesity. It is an American epidemic. Vegetarians as a whole tend to suffer from less obesity than the general population, including the diseases related to a meat eater's diet. A vegetarian takes in fewer calories and this includes less fat. So while your meat eating counterparts sit on their generous bottoms, imagine that last five pounds gone, not because of an extreme diet, but because you've decided to eat no meat.

See, there are lots of reasons to go vegetarian. You may want to consider one of these or all of them. Be creative, feel better, and look at how your life will change. You can still have your cake and eat it, too.

Kraft Foods: Hostile bid for Cadbury advances with EU - chicagotribune.com

2010-01-06T23:57:00.001-08:00

Kraft Foods: Hostile bid for Cadbury advances with EU - chicagotribune.com

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Christmas trees become food for rescued goats in U.S._English_Xinhua

2010-01-04T03:06:00.000-08:00

Christmas trees become food for rescued goats in U.S._English_Xinhua

Where do Christmas trees go after accomplishing their mission? While most are recycled in a more old-fashioned way, some have become food for rescued goats in U.S. this year.
Dozens of Christmas trees in Arlington were fed to about 38 goats in the New Moon Farm Goat Rescue and Sanctuary, according to media reports Sunday.
New Moon takes in unwanted goats that are given up by owners, and also takes in goats taken by animal control.
"People think that's the coolest thing to recycle their trees by feeding them to goats," said Ellen Felsenthal, owner of New Moon Farm Goat Rescue and Sanctuary.
She also says she's looking for good families to adopt the rescued goats.

Food Network, HGTV lose Cablevision support, but fans can still fight

2010-01-03T02:03:00.000-08:00

They are harming our East coast buddies by depriving them of Food Network's goodies. Take a look at this article from examiner.com.

Food Network, HGTV lose Cablevision support, but fans can still fight

Food Network and HGTV are no more...at least if you live in New Jersey, Connecticut, or New York. Media conglomerate Cablevision has pulled the two networks off the air after a contract dispute, and they reportedly have no plans to bring them back.
What was the source of the issue? Scripps Networks, who owns both Food Network and HGTV, believes they should be better compensated along the lines of other top cable networks; Cablevision disagrees, and it's as simple as that.
We may be lucky here in Dallas that we aren't dealing with such a problem, but these sort of network disputes could be an issue that stretches nationwide as a rough economy leads to tougher negotiations. Fox and Time Warner Cable recently came to a deal that keeps the network giant on the air.
What can people with Cablevision do? They can either call 866-695-2378 to find out ways to voice their displeasure, or they can also visit iloveFOODNETWORK.com. We can only hope a deal is reached soon, as these channels work to not just entertain but also occasionally enlighten and inspire. (I found a great restaurant thanks to "Diners, Drive-Ins, and Dives.")

Happy New Year! Traditional Southern New Year's Dinner, Vegetarian Style

2009-12-31T12:02:00.000-08:00

It is supposed to mean good luck and prosperity for the year. The southern tradition of greens and black eyed peas. let's try and make it a little healthier for you. These recipes are adapted from several authors and made vegetarian by emaxhealth.
HAPPY NEW YEAR!

Hoppin’ John
½ pound dry Blackeye peas
4 cups water
¼ pound vegetarian Italian “sausage”
1 Tablespoon olive oil
1 small onion, chopped
½ cup green pepper, chopped
1 stalk celery, chopped
1 packet Sazon Goya seasoning
2 teaspoons salt
½ teaspoon ground pepper
Hot pepper sauce to taste
3 cups water
1 cup long-grain rice (can use brown rice for more fiber)
Sort and wash beans. In a 6 to 8 quart pot, soak beans in 4 cups water. Do not drain. Meanwhile, in a skillet, cook sausage with olive oil until heated through. Add onion, pepper, and celery; cook until tender. Add mixture to beans in pot. Stir in remaining ingredients except for the rice. Bring to a boil. Reduce heat, cover and simmer until beans are tender. Add more hot water if necessary. Beans should have about 2 cups of liquid when they are tender. Stir in rice and simmer covered 20 to 25 minutes or until rice is tender. Serves 4 to 6.
Recipe adapted from Goya Foods Inc.
Heart Smart Collard Greens
1 pound fresh collard greens, chopped
14 ounces vegetable broth
1 ½ cups water
3 tablespoons Extra Virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
Bring broth, water, olive oil, salt, and pepper to a boil in a medium sized pot. Add the greens and sugar; bring to a boil again. Cover pot and cook on medium heat for 20 minutes or until desired tenderness.
Recipe adapted from Nature’s Greens, a product of Walter P Rawl & Sons.
Vegan Cornbread
1/4 cup plus 2 tablespoons canola oil
1 cup sifted flour
1 cup yellow cornmeal
4 teaspoons aluminum-free baking powder
1/2 teaspoon fine sea salt
3 tablespoons turbinado sugar, (Sugar in the Raw brand)
1/4 cup unsweetened applesauce
1 to 1 1/4 cup plain low-fat soy milk or rice milk
Preheat the oven to 425 degrees. Place the canola oil in a 10- or 12-inch cast-iron skillet and heat the skillet in the oven until the oil is hot (about 10 minutes). Remove from the oven and swirl around so that the oil coats the skillet bottom and sides; set aside. Or while the oil is heating, you can work really fast to mix the corn bread before the oil starts to smoke or gets too hot.
Combine the flour, cornmeal, baking powder, salt and sugar in a large measuring cup or bowl. In a separate large bowl, whisk together the applesauce and milk (if using rice milk, start with 1 cup). Use a fine-mesh strainer to sift the dry ingredients into the wet mix. Carefully add the heated oil from the skillet; the mixture will bubble a bit. Mix well.
Pour the warm batter into the hot, oiled skillet and bake for about 20 minutes, or until golden brown. Cut into wedges and serve warm. Makes 8 servings.
Recipe from Levita Mondie-Sapp, printed in the Washington Post 10/10/2007

Traditional Southern New Year's Dinner, Vegetarian Style

Food & Dining: Freezer Guide

2009-12-29T20:48:00.000-08:00

If you are ever wondering how to wrap that chicken breast or if you can freeze eggs, take a look at this handy guide from the Washington Post's food section.

Food & Dining: Freezer Guide (washingtonpost.com)

Manhandled Meat. Uhmmm..Get Your Minds Out of the Gutter. It's a Recall

2009-12-26T02:30:00.000-08:00

Another beef recall. Make sure and check what you have at home.
National Steak and Poultry began a voluntary recall of 248,000 pounds of beef products marketed under its name as well as under names that include Carino's Boneless Beef and Moe's Beef Steak.

A consumer hotline at the company carries a recorded message noting "this is the first recall in our company's nearly 30-year history."

Oklahoma Company Recalls Beef in 6 States - Sphere News

Safety of food at airports spotty - USATODAY.com

2009-12-23T17:59:00.000-08:00

Who can say this is a big surprise? Make sure you carry a thermometer with you to check the temperature of the sandwich you buy at the airport.

Safety of food at airports spotty - USATODAY.com

Chocolate Wars Heat Up As Cadbury Faces Takeover Bid From Hershey

2009-12-21T14:49:00.000-08:00

It is always wonderful to see the rally when trying to save a life. Here's to Cadbury.

Contained in the article by Caitlyn Kelly:

Kraft’s bid for Cadbury has got Britons’ knickers in a twist. It’s as though someone from their side of the pond had decided to re-make KFC or New York bagels or whatever beloved, all-American food icon works best for you. Chocolate, for many Britons, is one of the major food groups. Read the rest of battle here.

Lake Clifton greenhouse project harvests 1st crops -- baltimoresun.com

2009-12-17T21:41:00.000-08:00

This story should inspire us all. We always want to grow this and grow that. It is beneficial to your health overall, not to mention the Zen feeling you get from gardening.

Lake Clifton greenhouse project harvests 1st crops -- baltimoresun.com

Secret Tamale Stash

2009-12-16T12:01:00.000-08:00

If you share this with my husband, it's curtains for you. When I was first married, I couldn't wait for my husband to leave for work so I could listen for the tamale lady pushing her cart down the street.

He was so sure I would become sick from eating the different street foods. No matter, I did it anyway. While the neighborhood I lived in at that time was less than desirable and nicer streets and fancier homes came with our upgrade, I miss the street food sold in my old neighborhood.

In an homage to my dear tamale lady, I made my own from a recipe right on the package of Maseca for Tamales by Azteca Milling. I swapped the lard for vegetable shortening, and the pork for chicken. If you have the chance to pick up a package of this

tamale flour, go mad.

Click here for the Christmas Tamale recipe.

Foods Advertised to Children on TV Remain Nutritionally Poor, Despite Industry Pledge

2009-12-15T01:44:00.000-08:00

A new study by Children Now reveals the failure of the food and beverage industry’s “Better-for-You” initiative to achieve promised improvements in the nutritional quality of foods advertised to children. Read the rest here:Foods Advertised to Children on TV Remain Nutritionally Poor, Despite Industry Pledge

THE NIBBLE Gourmet Food Gifts, Specialty Food, Mail Order, Online Gift Webzine

2009-12-10T18:59:00.000-08:00

Take a look at this website, if you want to be chock full of tidbits.

Gourmet Food Magazine Website: THE NIBBLE Gourmet Food Gifts, Specialty Food, Mail Order, Online Gift Webzine

Gravy Recipe, How to Make Gravy | Simply Recipes

2009-12-10T16:30:00.000-08:00

This recipe is from the absolute best of recipe sites, Simply Recipes.
Elise Bauer runs the site and is magnificent.

How to Make Gravy from Scratch

Here are two basic ways of making gravy from roast drippings, one using corn starch, the other using flour. In each case, you start with the roast drippings. You may have much more drippings than you need for the amount of gravy you want to make. You can follow this guideline - for each cup of gravy you would like to make, start with a tablespoon of drippings. So, if you want to make 2 cups of gravy, drain all but 2 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.

Method

Making Gravy with Corn Starch
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings

3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal).

Making Gravy with Flour
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

20 Ways to Feed Your Family for $100 a Week

2009-12-09T17:32:00.000-08:00

20 Ways to Feed Your Family for $100 a Week

An International Tour of Holiday Cookie Recipes

2009-12-09T15:55:00.000-08:00

Check out more recipes from Lehigh Valley Live

An International Tour of Holiday Cookie Recipes

Lebkuchen Spice Spritz

2/3 cup sugar
1 cup butter, softened
1 egg
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ground cloves
2 teaspoons vanilla
2¼ cups all-purpose flour
Glaze
1 cup powdered sugar
2 Tablespoons milk
½ teaspoon vanilla

Heat oven to 400 degrees. In large mixer bowl, combine sugar, butter, egg, salt, spices and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For glaze, in small bowl stir together powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.

Recipe courtesy of Christmas-cookies.com/recipes

The Facts About Soy :: Soy Myths & Facts

2009-12-02T19:56:00.000-08:00

The Facts About Soy :: Soy Myths & Facts

Check out this website for information on soy and soy products. You'll be surprised.

Courtesy of LA Times: Viennese Hazelnut Chocolate Raspberry Bars

2009-11-30T10:33:00.000-08:00

CHOCOLATE LAYER

1 cup unbleached all-purpose flour

1 cup (about 2 1/2 ounces) finely ground toasted blanched hazelnuts

1/2 cup sugar

1/8 teaspoon ground cinnamon

Dash sea salt

1/2 cup (1 stick) unsalted European-style butter

1 egg yolk

1 teaspoon vanilla extract

4 ounces bittersweet or semisweet chocolate, ground to a powder

Click link below for rest

Recipe: Viennese Hazelnut Chocolate Raspberry Bars -- latimes.com

Tantalizing Turkey Recipe From the Delicious Alton Brown

2009-11-16T22:11:00.000-08:00

Only the people in my immediate family know about the crush I have on Alton Brown.
It is the stop and stare in amazement whenever he opens his mouth kind of crush. He was skinny when I first saw him, got a little chunky( barely noticed it) and recently lost some weight. I'll take him in a small, medium, or large.
His wife is a lucky lady.

I have finished drooling. On to the turkey.......

Good Eats Roast Turkey

Recipe courtesy Alton Brown

Prep Time:: 15 min
Inactive Prep Time:: 7 hr 0 min
Cook Time:: 2 hr 30 min

Serves: 10 to 12 servings

Ingredients

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Gyudon(Beef Bowl), Because I Am Nowhere Near a Yoshinoya

2009-11-12T22:42:00.000-08:00

4 Servings

I had a craving for Yoshinoya's beef bowl. A 50 mile drive for this is not warranted in today's economy. I researched how to make my own Japanese bowl of rice and yummy flavored beef. Unfortunately, I had almost none of the ingredients. No dashi, no mirin, no red ginger, and no sake.

Here is what I had:

1 pound thinly sliced top sirloin( I froze it before attempting to slice)
1 large onion, sliced thinly
1 1/3 cups beef broth to which I added 2 Table of sugar and 3 T of balsamic vinegar. (my dashi)
4-5 T soy sauce
4 cups white rice cooked ( I miss my rice cooker, it is in storage after a cross country trek)
1 garlic clove, thinly sliced(not in the recipe, but I love garlic)
black pepper

In all honesty, after slicing the beef, I marinated it in 2 T soy sauce and some garlic powder for a couple of hours. This was all by feel.

The onions were brought to a simmer in a 2 quart saucepan filled with the beef broth, sugar, and balsamic. I then added the additional soy sauce. Once this came to a boil I got ready to add the beef and sliced garlic. I did this to order so as to not crowd the saucepan and bring the temperature down. This ensured the raw beef cooked quickly. I ladled the beef over 4 individual bowls of white rice. The pepper is personal..some of us had it, some didn't. You know I had it.

Loved it. Next time, I want to go authentic. It was okay for a recipe on the fly.

Sources for Organic Thanksgiving Ingredients

2009-11-10T13:27:00.000-08:00

For those of us still trying to get out Thanksgiving meal together...take a look at this.

Sources for Organic Thanksgiving Ingredients

The Final Four Next Iron Chef Elimination: Exclusive interview with Chef Amanda Freitag

2009-11-10T01:36:00.001-08:00

The Final Four Next Iron Chef Elimination: Exclusive interview with Chef Amanda Freitag

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Totally Stolen....Pumpkin Jelly, Happy Halloween!

2009-10-29T12:03:00.000-07:00

This is from 'The Green Chronicle' (Thank You) and is a neat idea for those that hate wasting pumpkin flesh, but want to go away from the usual bread and pancakes.

Pumpkin Jelly

1 medium sized pumpkin
4 1/2 cups sugar
1 orange
2 lemons
1 heaped tablespoon bruised ginger

Directions
- Peel the pumpkin if necessary and remove the seeds from the flesh.
- Cut the flesh into dice.
- Put the grated rinds and juice of the orange and lemons into a large pan.
- Add the pumpkin, sugar and the ginger tied in a muslin bag and leave overnight.
- Pour off the excess juice and discard.
- Bring the pumpkin flesh, ginger and sugar mixture to the boil, and simmer for about 1 to 1 1/4 hours (remove ginger after 20 minutes or so) or until the pulp becomes almost transparent and the syrup quickly sets when tested on a cold plate.
- Leave to cool, then put into jars.

Iced Blended Coffee Stat!

2009-10-25T02:50:00.000-07:00

I hate to admit to feening for that perfect cup of coffee, but I do.
Last week I visited my mother and as if I were a robot, proceeded to fix a pot of coffee without thinking. I tried my best to drink it all, but the sugar-free creamer she had made me want to vomit. I personally like half and half and raw sugar.

Anyhoooo, I ended up pouring what was left of the unsweetened, thick black stuff into an empty water bottle and storing at home in the fridge.

The next day as I prepared to make a fresh pot, a light bulb appeared over my head. I wanted a coffee like they make at that expensive ass Starbucks. Oh, so delicious (or as my family would say "Oishii").

Thinking like a barista on crack, I poured eight ounces into a blender with a few ice cubes and 2 teaspoons of raw sugar with a couple ounces of half and half. the blender roared for a few seconds and out poured manna, magically into my tall mug.

I was proud for not wasting and also proud that I managed to not spill a drop as it poured down my gullet. I even licked my lips to make sure.

Beanrito

2009-10-19T19:40:00.000-07:00

I don't always eat meat. So there.

I decided to go meatless(not dairyless), today. It was not by choice, but time was an issue.
It was too easy.

What you'll need is:
One 15 oz can of black beans(rinsed)
One packet McCormick Original Taco Seasoning.
4 large flour tortillas
Lettuce, chopped tomato, salsa, chopped avocado, shredded cheddar, sour cream, and chopped onions were the garnish.

In a 2 quart saucepan, I brought to a simmer the black beans with 1/4 cup water and 3/4 packet of taco seasoning for 5 minutes. After they were heated through and the seasoning coated the beans, I used my microwave to heat the tortillas for 15 seconds.

I then took about 1/4 cup of the mixture and layered it in the tortilla with my choice( or my family's) garnishes.
Wrapped the suckers up like diapers and chowed down. I did miss my cold cerveza, but you can't have it all.

Linger Mints, Not what you think....

2009-10-13T09:19:00.000-07:00

Here we go again.
A mint for the vagina. Please let me be dreaming. I thought we had enough to choose from for the lady parts. It's a little off topic, but messing with your nether regions can change the balance and give you more than a minty fresh sensation. Let's leave the mints to our mouths.

Mobile Cravings

2009-09-29T16:00:00.000-07:00

The coolest site is currently in soft launch, and for Angelenos is a godsend. The beloved roach coaches are easier to find, thanks to Mobile Cravings.

CalorieKing Diet Diary for Palm OS

2009-09-26T07:29:00.000-07:00

There is a 7 day free trial of CalorieKing Diet Diary for Palm OS. If you like it, full price is $30. For those of us who love to eat, it can be a blessing.

Food Porn Indeed

2009-09-24T15:32:00.000-07:00

I love looking at a delicious meal. At Food Porn Daily, their motto is "Click, drool, repeat".
I'm drooling.

Pee Wee Herman, Off Topic

2009-09-23T04:19:00.000-07:00

I saw an interesting Jay Leno tidbit about Mr. Paul Reubens aka Pee Wee Herman.
Take a look at the original here.

Wish I would have turned to him instead of Chopped on Food Network( should have tivo'd).

2009-09-21T13:19:00.000-07:00

Get a free sample of Total® Blueberry Pomegranate cereal before they run out.

Just Click the word 'Total' above.

Salisbury Steak

2009-09-17T17:04:00.000-07:00

Serves 6

Remember to always adjust to your taste buds. It's only food.

1 1/2 pounds 80/20 ground beef
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 large egg, lightly beaten
1 tsp garlic powder
1/2 tsp salt
1/4 t pepper
2T oil
2 T flour
2 cups water
one third package onion soup mix
1/8 cup Worcestershire sauce
1/2 tsp celery salt
1 can sliced mushrooms, drained
salt and pepper to taste

In large bowl, mix beef, bread crumbs, onion, egg, garlic powder, salt and pepper. Firmly shape into 6 oval patties. Over med-high heat, Brown patties in skillet in oil, remove from skillet. Stir flour into remaining oil in skillet until caramel colored. Add water and heat to boiling. Add onion soup mix, Worcestershire, celery salt and mushrooms.Return patties to pan, cover, and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste.

Serve over buttered noodles or rice.

Oven Fried Chicken Wings

2009-09-15T20:35:00.000-07:00

I admit that the accent got me going, but Chef Jean Pierre's rough recipe for oven fried chicken left me smacking my lips.

He used mustard and egg as the base in which you dipped the chicken before rolling it in dried biscotti crumbs and panko bread crumbs.
I used wings and baked at 400 for 45 minutes.

COUPONS.COM

2009-09-11T12:48:00.000-07:00

I use coupons.com often and never though about how much others may use them. If you're like me and other families just looking for the save, try it.

Ground Beef Tamales

2009-09-10T10:39:00.000-07:00

I made them and they were weak, I will post a recipe once I perfect them, the way I want. The masa was perfect, but the feeling left something to be desired. I did not have a steamer, so I was improvising. It was not my best work. Looking at
Williams-Sonoma for items to soothe my mind.

COOKIES needed!!!!!!!!

Chicken Creole

2009-08-11T10:09:00.000-07:00

I am a fan of tomato based sauces and chicken, so what better than putting it together and over fluffy white rice.

I used:
3 lbs. chicken legs
1/2 cup celery, diced
1/2 green bell pepper, diced
1 onion, chopped
1 26 oz can whole tomatoes with juice
2 T tomato paste
1 cup of hot chicken stock
2 chopped garlic cloves
1 t sugar
1 t Cajun seasoning
salt & pepper to taste
1 t Louisiana hot sauce to taste
2 cups rice, cooked

I first seared the chicken legs and removed them from the pot. I then sauteed the celery, onion, and bell pepper until soft.
I added the chicken broth, tomato paste and tomatoes to the pot, gave a stir and then added the sugar, Cajun seasoning,hot sauce, and salt and pepper. I brought it to a simmer and added the chicken to finish cooking on a very low heat for 3 hours, until it fell off the bone.

Once done, I slapped some rice in a bowl and told the family, eat up or shut up.

Who would?

2009-07-30T10:46:00.001-07:00

I don't know if it's is some sort of pica, but I had someone ask me about the calories in cement. I love the smell of freshly poured cement as much as the next addict, but I never wanted to sit down and have a bowl of it for breakfast.

Stove Top Carne Asada Tacos

2009-07-18T09:48:00.000-07:00

Note: I have used flank, skirt, sirloin, rib eye, etc.

Serves 4

Ingredients:

2 lb sirloin steak, sliced thinly (freeze slightly to allow for easier slicing)

For the marinade:

3-4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
one bunch fresh cilantro chopped

2 limes, juiced
2 T red wine vinegar

Juice of one lime

¼-cup olive oil

1-teaspoon salt

1-teaspoon ground black pepper

1-teaspoon garlic powder

1-teaspoon chili powder

1-teaspoon dried oregano

1-teaspoon ground cumin

Directions:

Place the thinly sliced steak into a 1-gallon zip top storage bag.

In a medium sized bowl, whisk together the marinade ingredients and pour into bag with steak.

Seal bag and lay flat in a large baking dish.

Allow to marinate 1 to 4 hours, turning occasionally.

When ready to cook, remove meat from marinade.

Heat some vegetable oil in a large skillet over medium-high heat. Cook wok style, stirring constantly, until meat is cooked.

Serve with warm flour tortillas, black beans, chopped cilantro, and some onions.

I also like radishes and jalapeños on the side.

Welcome

2009-07-17T09:47:00.000-07:00

Hello all.
I am a married mother of two that loves cooking in my spare time.
We enjoy eating, so in order to do that, I MUST COOK.
Join me on this years journey, to see what kind of trouble we can get into.