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Macaroni salad is another true classic. Cheese lovers add a little pizzaz to your picnics or Memorial day this year with Cheddar-Macaroni salad. photo: Patricia Hinkel Make sure to keep the Cheddar-Macaroni salad chilled until ready to use. Don't like the added cheese in your salad then just leave it out. Ingredients: 1 cup dry elbow macaroni 3/4
A couple of weeks ago I had a few girls over for a get together. We had lots to talk about and a couple of events to celebrate so I knew we were gonna have fun. I had some nice wine, something savory and a little something sweet and then I brought this to the table...First you get the sweet smell of the warm onions, then you see the puffy pastry along with the melted cheese - oh my gos
Yesterday FunBites unveiled their newest shape - triangles! Confession: I already have one! FunBites sent me mine in advance, to take a few pictures for them, but I couldn't post anything I made with them until they were officially revealed :) My little girls love "fishies" so of course that shape jumped right out at them and they wanted fishy snacks.You can make 2 complete fish shapes from o
A Cajun-inspired combination of paprika, garlic, onion, black pepper and cayenne makes a quick, intensely flavored spice coating for boneless chicken breasts.
Think of this as lentil soup as a sauté. It’s about as easy to make too, especially since the lentils I used cooked up so fast. I’ve made this a number of times with regular run-of-the-mill brown lentils, but then I saw Bartolini’s adorable (assuming [...]
I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal. Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor? Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta f
It's just days away from Memorial Day weekend here on the Vineyard so lots of changes are happening. Many of them are happy changes - everything is open, the calendar of events is packed with fun stuff, the weather is beautiful, my sister will be home soon. But there are also not so happy changes - we can't visit all our favorite beaches (no proper town sticker), friends work seven days a week, ot
This quick sauté of sliced okra, sweet onion and garlic combined with fresh tomatoes makes a nice accompaniment for Southern-style entrées.
Monday evening we went to the Portland Food Adventure’s dinner at Levant. Here are my main thoughts on the event: there was a lot of sun, the food was amazing, there were multiple dessert courses. Unlike the equally delicious Gruner meal, everything Monday night was plated separately and while it maybe took a bit longer that way, the plates were stunning. The menu is listed below and then
I love my collection of books. It’s nothing too big or elaborate. No first editions, no fancy libraries to store them in. Two shelves above my desk in the finished room of our basement hold most of my cookbooks. My other books take up only a single bookcase. Here I can find some of my favorite college textbooks like The Riverside Shakespeare, as well as poetry from some of my favorite poets
This tofu stir fry dish is a staple in our home and I make it at least one a month. The reasons for this is it's quick to prepare, flavorful and packed with fresh green vegetables. The preparation is always the same. In this version, pan-seared tofu pieces (or leftover chicken breasts) are tossed with previously cooked zucchini and baby asparagus in maple syrup, chipotle garlic sauce and so
Welcome to The Finished Plate’s 100th blog post! Hope you have enjoyed them so far and I look forward to writing many more! Last night I made Olive Garden’s Zuppa Toscana which consisted of Kale. It was my first time really using kale in a recipe. I only used half a bunch in the recipe, […]
There are an awful lot of recipes out there for rabbit in mustard sauce. A LOT. And, a lot of them are fairly awful, in my opinion - heavy, trudging things where both the rabbit and the sauce have been assaulted with unnecessary use of flour, or which involve multi-staged cooking in that various bits must be fried before baking (almost guaranteed to make a tough bunny, in my opinion).This is the f
I almost cried when I found out one of my roomates in college liked country music. I hated it. (Along with her posters of babies and horses and your regular smooching of her boyfriend…) But my husband, underneath is polo wearing exterior, is a country boy who would be happy in camo driving a pick up [...]
If you go into the back of my car, which you can’t really do right now because it’s in the shop (car accident; see my newsletter for details) you’ll notice a layer of paper on the floor. On that paper, you’ll find handwritten directions to various destinations: Little Flower in Pasadena, the airport, etc. Why, [...]
Peanut butter cup lovers look out! These little treats are so creamy and they are always a big hit with my kids and company. I sprinkled them with colored sprinkles to make a nice presentation. Nutrition: per 2 filled cups - calories 94, fat 3, carbs 11.1, fiber less than 1, protein 1 Weight Watchers points 2 View Recipe »
WOW, cannot believe it has been over 2 months since I have posted! Not sure where the time goes, can't believe it is almost the end on May. During my "blogging hiatus" I have been doing a lot of cooking just not a lot of picture taking. But, so I don't lose all these wonderful dishes I have been preparing, I have promised myself to get better about the captu
When I was little and had a sore throat my grandmother would always make me a cup of hot lemon tea. Her tea was simply a few lemon slices simmered in water. That wonderful tart tea always made my throat feel better …and so began my love for lemons. From then on, I associated lemons [...]
This salad was inspired by the classic Italian ensalata caprese. This wonderfully fresh dish is made with perfectly ripe tomatoes bursting with juice, big pieces of basil, and hearty slices of fresh mozzarella. I wanted to take that concept and turn it into more of an actual salad instead of an appetizer. I decided to ...Continue reading ‘Fresh Mozzarella, Tomato, and Basil Salad’
An original post from Andrea Meyers - making life delicious blog.Over the past six years, we’ve done a lot of experimenting in our backyard garden, growing many types of plants and trying various locations to see what would work best. There has been plenty of failed experiments, and we’ve taken those experiences and changed things up a little each year. One important lesson we’ve learned [...]The
Love me a French Fancy!
Here’s Mark Bittman on “Why I’m Not A Vegan,” an interesting read, especially for me since these are issues I’m currently processing in my own life. Where I have trouble is: if industrialized meat is cruel, diseased, and mostly unhealthy, is taste enough of a reason to still eat it? Right now the answer for [...]
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One of my husband's favorite casseroles is when I take miniature smoked sausages, mixed them up with pork and beans, molasses, cheese, onions and brown sugar; bake it till bubbling hot and he is in sausage and bean heaven. After making the Smoked Sausage Burrito the other day, I was inspired to keep on that Southwestern theme. What I came up with only has six ingredients and three cooking steps
Illustration by MelinArt. This is part of a series on French idiomatic expressions that relate to food. Browse the list of idioms featured so far. This week's expression is, "Haut comme trois pommes." Literally translated as, "high as three apples," it is used to point out that someone -- often a child -- is small or very short. I've seen it translated to "knee-high to a grasshopper," although I'
Just when I was getting used to the idea of spring, it was positively summer in NYC yesterday. We're talking 90 degrees. While it looks like there's relief in sight, it made me realize that I am not ready for summer. Let's hold on to spring for a while longer, okay? If we have to have warm days, then we can take relief in this tart. The tart and sweet flavors of strawberry lemonade are baked in
My obsession with rhubarb continues--it's like an itch I can't stop scratching. Am I verging on rhubarb overload? Perhaps. But we only live once and, since springtime rhubarb is only available once a year, we gotta love it while we can. When I saw this recipe in Bon Appétit, I could hardly be contained. Instantly enamored with the combo of cool, creamy custard and sweet-tart j
Have you ever had one of those days where you open the refrigerator door searching for something to make for dinner and you just stand there, looking blankly into the void hopelessly lost on what to cook? Well, that happened to me the other night and thankfully sometimes from despair comes victory!! With the few … Keep reading →
I hate watching people eat on the Tube. I am always seeing people peeling fruit, nibbling chips, gobbling sandwiches and even scooping up salad with their fingers and it makes me cringe. The germs down underground are out of control. In fact, when I first arrived in London, I’d blow my nose at the end … Continue reading »
What a pleasant surprise it is when you find a food that is good for you and you like it! It's almost too easy to go vegetarian when farro is on your side. Farro is similar in texture to barley, but nutty in taste. It's a grain that can be used in risotto instead of rice or in "rice pudding" That I'll have to try! Supposedly, it originates in the mountainous regions of Tusc
These intensely fudgy cookies will satisfy any chocolate lover’s craving. When I came across this recipe on the King Arthur Flour website, I glanced at the overripe bananas... Read More »The post Banana Fudge Cookies appeared first on Au Bon Gouter.
This post is originally from Guilty Kitchen - Forging elite nutrition. Keep staring at this delicious picture of my chocolate avocado mousse… …or continue to the next sentence for some AMAZE BALLS NEWS! (...)Read the rest of Chocolate Avocado Mousse (614 words) © Elizabeth for Guilty Kitchen, 2013. | Permalink | No comment | Add to del.icio.us Post tags: Chocolate avocad
… [more] Well before I was born—before I was even a thought—I went to Orcas Island. Even my parents, when they were children, took frequent trips to this island where their respective families would camp and fish, crab and hike, play games and swim. Once they met and married, they continued to bring us to the Island—by boat or ferry—and we would stay in a cabin, beac
When I married my husband, he had a few “tried and true” recipes. Linguini and clam sauce, burritos, and scrambled eggs were his mainstays. He has expanded his repertoire a bit in the decades since, thanks mainly to our Weber kettle grill. The imperial “we” use the barbecue year round, even in the rain and occasionally when it is snowing. Although his burgers a
I love catching these moments :) Going Wordless today? Link up!
This osso buco recipe has to be one of my favourites. Adding perfumes of allspice, cinnamon and orange to this classic Italian dish enriches it without denaturalizing it. Your guests will not be able to distinguish each ingredient but rather, will compliment you on the complexity of the dish. Using just a bit of tomato […]
I’ve been hinting at these for two weeks. They are finally here. Strawberry? Check. Rose? Check. Cream? Check. Fluffy, soft baked donuts? Definitely! Strawberry Rose Cream Donuts with Strawberry Icing will quickly become a favorite with a cup of tea or mug of coffee. They are so full of flavor, soft and much healthier than [...]
Who else has Memorial Day weekend on the brain? I know I do... and I just had a four day weekend lol. I never really thought much about Memorial Day aside from planning picnics, cookouts, time at the beach, or even a jaunt at the big amusement park down the street from me. But after the monthly team meeting at work where we learned a bit about the history of Memorial Day {formerly known as Dec
Okay, totally unrelated to food…but who doesn’t love a little Michael Bublé? Michael Bublé, everyone’s favorite Canadian crooner, released a new album last month, and…trust me, you’ll want to grab a copy! To Be Loved features 4 original songs co-written by...Click here to read more... » You May Also LikeHershey’s Bunny T
I am obsessed with goat cheese. I love how creamy and rich it is. I think I could eat it with just about everything. I had it a few years ago at an upscale restaurant with fresh, sliced beets and it was a parrrttttyyyy in my mouth. Just heavenly. Since having it a few years [...]
Good morning friends! My eight-year old's baseball team won their first playoff game last night! They whooped the other team 9-2! But sadly, my eleven-year old's team lost. :( They were the number one team in the league. It's double elimination, so they have to win all the other games to be able to win the championship. Both boys played well and I love watching them out on the field! Proud mama, h
A silky smooth cheesecake with a hint of white chocolate and fresh strawberry sauce.
Do you have “Italian night” at your house? We do. Every Thursday. Most of the time it’s pizza, but other times it’s pasta of some kind. Mostly spaghetti with tomato sauce. The usual sides for our Italian night are a simple tossed green salad and garlic bread. I mean, really, who doesn’t like buttery, yummy [...]The post Cheesy Onion and Herb Bread appeared first on Ne
I wanted to scream out aloud this recipe before the Jack fruits disappear from the markets, only to make a comeback next summer. While so many seasonal fruits which were once seasonal have become quite unseasonal, making their appearances tad bit sooner in the markets, one never finds Jackfruit before the onset of the blessed Summer. One can hope to chance upon a plump watermelon or a bunch of lus
I've been saving bits of the veggies that I've been using over the last few months in a bag in the freezer (aptly dubbed "Stock Bits!") so that I could cut down on waste and also make something tasty out of food scraps. The bag has been bursting at the seams for quite some time now, so I finally got out the slow cooker and dug the bag out of the freezer. Continue Reading →
Cold Roast Beef Salad with Bread and Bagels: Plus New Kitchen Knives! I was sent TWO new knives recently for review, two Eden Classic Damast Knives – an Eden Quality Classic Damast Bread knife 20 cm (8?) and a Eden Quality Classic Damast Carving knife 20 cm (8?). I was more than a little delighted when I received them, [...]
