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Query by Pretty_95: Vegan……? My friend wants me to think about and turn into vegan with her. I dont want to be full out vegan but its not acceptable to drink milk and eat cheese proper? And what are some positive aspects otehr than the animals advantages? dont inform me to go to peta2.com been
An exfoliating facial scrub is an important part of your beauty routine. Exfoliating helps get rid of the dead skin cells on your face, which means you won’t look flaky and helps makeup go on nicely. There are many different facial scrubs out in the market you can use, but why spend money when you [...]
Thought I’d share this with my readers…I don’t actually live in DC and I haven’t lived in the area for long, but it’s quite true. Happy Friday! :) © { bittensweet } 2012 | permalink to {the bliss} sh*t people in dc say | see more of love & life, {the bliss}
Turnips. Another vegetable I have never eaten before. The most common are the white turnip and according to Wikipedia, the turnip was a well-established crop in Hellenistic and Roman times. The root is high in Vitamin C and is only 34 calories. I had purchased some during my fruit and vegetable run last week, but since I haven't been feeling well, I had forgotten they
These tasty scones or biscuits were perfect. We enjoyed them as a mid afternoon snack with tea. They would also make a lovely brunch. They’re slightly sweet yet, not too much so, crunchy from the walnuts and the hint of sage adds depth. Yield: 4 scones Ingredients: for the scones: 1/2 AP flour 1/2 cup [...]
There is nothing quite so simple and delicious as a bowl of colorful guacamole. I should have called it "Floridian guacamole" instead of Mexican guacamole because last month I was in Florida, and that is where I made and ate it. We were three families ( brothers and sisters and kid
This dessert features two extraordinarily simple dishes that when combined, become a masterpiece that you’ll want to recreate again and again. Sweet crêpe, with Honeycrisp apple compote and vanilla ice cream Compotes are extraordinarily easy to make. All you need to do is cook fruit in a syrup with various amounts of sugar. With this [...]
When we returned home last August, my older sister told me about strawberry season in Nigeria – January/winter to you in some parts of the world. I was convinced it was a joke. Till last Friday when I held a pack in hand. Granted, those weren’t the first strawberries we’d had since our return. In [...]
I have blogged before about Artisan Bread in Five Minutes a Day. I love it, and I resolved to try more recipes this year. So far I have tried three new ones -- just in January! The problem is, I found one I really love and I may never make another.My new favorite is the Portuguese Corn Bread, called Broa. Mine is a little higher than the one pictured at the Artisan Bread website, but the taste and
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! Baking powder biscuits require few ingredients and not much time but many home cooks say they are hard to perfect. Tough biscuits, biscuits that don't rise properly, not flaky enough, not tender enough.
This raspberry flax and almond flour muffins recipe is perfect for breakfast, hot out of the toaster oven, smeared with butter and honey. I've been known to eat three at a time, then moan in delight.
This is the beloved classic that we've all enjoyed. But we're starting with a box mix and ending up with the most fabulous cupcakes.........ever!! I don't know who is the star of the show, the moist cake, the divine coconut pecan frosting or the chocolate buttercream? Together they create something luscious.Ingredients for Chocolate Cake:1 box Devil's Food Cake Mix3 eggs 2 tablespoons unsweet
(Easy Cheesy Pizza Pretzel Poppers - try saying that ten times fast! Recipe in post)Do you have plans for game day, this year? The big match up is right around the corner, and if you're the one with the big-screen TV chances are you're planning on guests - or at least planning on being guests wherever the big-screen is. Either way, you'll be needing some snackables. There's the chips and guacamole
I almost thought I would see January out with just one blog post for the month! I had actually started out with intentions to blog regularly starting this year but that didn’t happen. So, in case you were wondering, you now know why I never make New Year resolutions. I wouldn’t be surprised if some of you thought I had decided to give up blogging altogether seeing that not only have I not been
http://crossroadsdelicatessen.com/These guys serve the best tomato soup this side of town! and free gourmet breads to go with. My favorite is their olive bread. On a cold, dreary, winter day..warm spoon fulls of tangy, creamy soup with hints of fresh herb ....yum.
You may have noticed that I have not been actively posting over the past few weeks. This is because we have moved to a new country(in the middle of Europe). I am still adjusting to my new surroundings and tied up with the post-move chores. As a foodie this means tasting new food and experimenting. Unfortunately I still have not started taking photos in new place, as we ar
It's time for the daring baker challenge and for this month, we are baking scones...Scones are small Scottish quick bread which can be either lightly sweetened or savory...Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!So here is the r
Wandering up and down the grocery aisles at Whole Foods, I ran across an interesting product called Pomegranate Splash. Interesting as in, "I have no idea what this stuff is going to taste like or what I'm going to do with it." All of the varieties I saw were based on pomegranate juice, but the varieties had names like Plum Sake and Blueberry Merlot. Very interesting! I wasn't sure what I wo
I took a cup of green gram whole beans, also called 'lilva' in Hindi and soaked them overnight. You can find them dry in the Indian store, or even in the frozen section. I used the dry ones. The following day I ground them with 2 garlic pods, 4 whole black pepper balls and salt to taste. I tried to use as little water as possible while grinding to keep the batter thick.Then I prepared the
Holy treat time darlings!The makers of FRESH have opened up a week's worth of space to view the movie for free! But what is FRESH you ask? In the words of film maker ana Sofia joanes & the Fresh team, it's a "grassroots effort for a grassroots movement". More specifically:"FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has
Ever feel taken for granted? Ever take a loved one for granted? It happens, both ways, often with the people who matter the most. Just ask any parent — its a thankless job. (Um, Dad, in the off-chance you are reading this, thank you. For everything.) The sad thing is, the more you need someone ...
As it turns out, quinoa is not just a healthy ingredient, but it’s pretty darn versatile too! After using it in chili, salad, and meatloaf, I’ve discovered it’s one of those staples I need to keep on hand in my kitchen. Even better, I can now use it for COOKIES! I first saw these Bon Appetit cookies on Baking and Boys and made a mental note to try them sometime when I had some extra cooked quinoa.
It might not be the prettiest of soups, but it’s what’s on the inside of the bowl that really counts. This was one of those, clean out the fridge, cross your fingers, and hope for the best type of concoctions. I was … Continue reading →
hosted by 5 Star Foodie & Lazaro Cooks! It is awesome to have our group up and going again. If you really want to be amazed with what the humble "meatball" can become in the hands of talented cooks? Please drop my good friend Natasha's 5 Star Foodie Culinary Advenutres.
In the Romandie, the french speaking part of Switzerland saucisson is a very popular cold smoked sausage that is usually made of pork. The so called Longeole is originated in Canton Geneva, while Canton Vaud is famous for the Boutefas and the Saucisson vaudois. I must confess that altough I love the smell of these sausages I am not really a fan, but once in a while they are welcome on our table. T
I love cheese. I could be a mouse because I love cheese so much. Do mice even like cheese or is that a small tale? Gruyere cheese is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It [...]
I had an excellent night out last night with a bunch of mom friends. But of course, even when we're out and there's not a child or husband in sight, conversation still includes cooking, and other (riveting) household topics. Anyway, I was kind of surprised at how many of my mom friends say they cook each night. Seriously? While I regularly get snarky emails from my friends saying, "I don't know ho
You honestly don’t realize how much you depend on the internet until it’s no longer there. I spent the majority of my day on the phone yesterday doing battle with technical support for one issue after another. You think it’s fixed and then blammo. Out it goes again. I finished up the marathon with my third friendly voice telling me that I’d have to wait until the next a
Gluten Free Meatloaf My husband and I went out to dinner with some friends tonight. It is no secret I am not a big meat fan. The boy LOVES meat. He has been asking for meatloaf for some time. Since I was not going to have to be home to eat it, I figured it was the perfect time to make it. I got it all prepped and in the oven just in time to head out for dinner. I have to thank Taylor for the p
I love to cook. I can spend all day in the kitchen. I love chopping vegetables. Love to chop garlic. Mmmm. Just thinking of mincing garlic makes me calm. Baking on the other hand does not. I grew up in house full of baking women. Even my grandfather later in life took up baking, being nick named the Cookie Monster. But for me, baking has rules. I don't like rules. I can not or have not made a home
Welcome to Fusion Fridays! {Please join the link party below} Thank you for linking up last week! Check out my Pinterest Pin board for Jane Deere’s Fusion Friday Favs … and follow me on Pinterest! Also, Please join me on Twitter and Facebook! :: Here are my favs from last week :: Warm Artichoke [...]
Tortini Di Patate or Potato Tart I know the idea of using Mortadella in anything other than a sandwich is unusual but I promise you will love this recipe! It’s the kind of dish that makes you say OMG this is fantastic with the very first bite. Mortadella is available at most deli counter in your local market…… Ingredients: 3-4 boiled potatoes mashed with a fork 2 T. softened Butter
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! This month, we were assigned a super simple task for our monthly challenge: scones. But not the scones you think about seeing in your local bakery, a traditional British scone, or Australian scone, whi
(function() { var li = document.createElement('script'); li.type = 'text/javascript'; li.async = true; li.src = 'https://platform.stumbleupon.com/1/widgets.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(li, s); })(); I have a not-so-classic Asiago Mac and Cheese Pie with Truffl
Dungeness crab has a sweet, succulent, and tender flavor. It also has the usual properties of crabmeat, being nutritious and very low in saturated fat. I boil them the same way we do all crabs and crawfish in seafood boil, and serve with lemon garlic butter.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com Warm, soft, slightly sweet and full of flavor, these poppy (or peanut butter) filled whole wheat buns topped with almonds (or sesame seeds) are
Heading into 2012 with a goal of preparing more meatless meals for my family, I was inspired by Mark Bittman's NYT piece, "no meat, no problem" I pinned his delicata squash recipe onto my "recipes I can't wait to try" board. (It has since been elevate to the tried-and-true "side dishes (make again!)" board, if you're looking for it.) But what is a delicata squash I wondered as I perused the variou
#gpo_leftcontainer { float:left; top: 0px; left: opx; } #gpo_leftcontainer .gpo_buttons { margin:4px; padding-bottom:2px; float:left; clear:both; } #gpo_bottomcontainer { width:50%; padding-top:1px; } #gpo_bottomcontainer .gpo_buttons { margin:4px; float:left; } I found this video in my inbox this morning and felt compelled to watch it right away. It’
My family and I love King's Hawaiian bread and rolls! Well, I guess everyone who had tried them do! For those of you who aren't from the US and haven't heard of King's Hawaiian, it is a well-known bakery and restaurant in Torrance, California which has been creating signature Hawaiian sweet bread and recipes for 50 years, and has continue to rise as the #1 branded bread and rolls acr
To wrap up Little C's Rock unit in school we're having someROCK Stars!We had fun making these together and they are super simple! We started with a batch of no bake energy balls (recipe here) and formed them into various rock shapes, about 1" wide each. (you could also use cake balls or any of your favorite no-bake treat recipes!)Then we melted some white candy melts along with a FEW black ones.
My ears always perk up when I hear the words brown butter, and I believe this is the first time I’ve noticed those words followed by vinaigrette. Yes, brown butter was the oil for this vinaigrette, and it was pureed with sherry vinegar and marcona almonds which gave it a thick, creamy texture. Not only did the vinaigrette in question sound enticing in this dish, there were also marinated carrots t
Y’all heard me….cuz I am from the south….or California…. I am having a give away since we reached over 100 fans! YIPPIE!! I am so very thankful for all of your support. One of my new years resolutions is to grow this little blog of mine and you are the peeps that are making my dream come true. So I have a little present that is OH so adorable!! All y
Hopefully you've been inspired this week by all the talk of soup (and for those in the Midwest, the cold weather!) Time to link up your favorite SOUP recipes. Related posts: Pasta Recipes Link Up Dressings & Sauces Recipe Swap {Link Up!} Salad Recipes Link Up!
The nice thing about blogging is that I can create pretty much whatever impression of myself I want. I can, for example, let you think that everything I cook and bake always comes out perfectly and is loved by all. But, let's get real. We ALL have our flops and mis-steps in the kitchen. Sometimes it's a dinner that's just "enh" and sometimes it's an all out failure. The best part about flubs is wh
Doin' the Charleston: “Food is good.” The answer to what FIG Restaurant in Charleston, South Carolina, stands for. Four million people flock to Charleston every year for its beautiful weather, scenery and history--but most visitors come to this picture-perfect city with one thing on their mind: food. Now burgeoning with world-class cuisine and award-winning restaurants,
I made these beautiful valentine's cookies a while back, and while they were really good I wanted to find an even healthier option. We know that valentine's day it's just around the corner so I figured I make these again.I experimented with the coconut oil and they turned out beautifully. They are not that sweet and the coconut flavor is even better now that I added the coconut oil. I also o
OK, I’m a sucker for gadgets. I love products that will make my life easier, and when I go to a store like Bed, Bath and Beyond, I scour the isles for great baking/cooking products that I can try out. … Continue reading →
Did you ever wonder how to make this popular, robust and filling soup? Happily, it’s super easy to prepare. It’s loaded with fresh mushrooms, fiber rich barley and vegetables. In fact, 1 cup has 5 grams of fiber! Just by swapping reduced-fat butter for regular, I’ve cut the fat from 6.2 grams down to a [...]Click here for the full recipe!
This is rustic comfort food at its finest. Puff pastry brings it up a notch. But at the end of a cold or dreary day, there's really nothing better than a hearty beef stew. And let me tell you, the beef in this stew is so freaking tender. My mouth is watering just thinking about it. If you know your slow-cooker tends to cook faster or slower, go with that. I tend to program mine for the very leas
