food items, recipes, and comments on nutritional values
Ingredients: 6 tbsp butter 1/3 c Light brown sugar, firmly packed 1/2 c molasses 2 large eggs 1.75 c sifted flour 1 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground allspice 1/4 tsp nutmeg 1.5 tsp ground ginger 1/8 tsp ground cloves 1/2 c buttermilk Granulated sugar Preparation: Grease and […]
Honoring Your Needs… Tune in and Listen Intuitive Eating (IE) is an experiential attunement process, inviting you to combine the knowledge of the mind with the wisdom of your body. By encouraging you to consider your relationship to food, body, belonging, and worthiness (and root your efforts in care rather than control), the practice offers
Isn’t oil just oil?” Smoke point is the temperature at which your cooking oil begins to send out smoke signals. Oil shimmering in a ripping-hot pan can be the perfect way to create a tasty stir-fry or a stovetop-seared steak. But beyond a certain point, fat breaks down, releasing free radicals into the air and
Oils Used in Cooking Read More »
Greek salad with barley rusks, tomatoes, cucumbers, olives, onions and Feta) 3 beefsteak tomatoes 1 hothouse cucumber, scored, quartered lengthwise, and cut crosswise into ¼” discs. 1 small red onion 20 Kalamata olives, pitted and thinly sliced crosswise 1 cup feta cheese, diced 1 Tbs capers, drained 1 tsp dried Greek oregano ½ cup
Horiatiki Salata – Greek Salad Read More »
Eggplant Parm Is A Great Recipe Use thick, peeled circles of eggplant, like ½–¾ inch thick. Spread the slices out in a single layer and sprinkle them with salt. This helps draw the water out of the eggplant and helps maintain a meaty consistency during and after frying. I like to be able to taste
Need large dutch oven or pot with about 9 to 10 qt capacity Ingredients: 3/4 lb red or white thin skin potatoes chopped roughly 3 celery stalks with tops chopped 2 bottles Clam juice 1/4 stick Butter or first press olive oil (EVVO) 3 lbs – Firm fish such as flounder, haddock, kingklip, cobia, wahoo,
Manhattan Style Seafood Chowder Read More »
Not feeling like a lot of work to prepare dinner, try this. 1.5 lbs of boneless, skinless chicken thighs (breasts work too but tend to be less moist) Salt and pepper to taste 1 large shallot, peeled and chopped 5-6 garlic cloves, peeled and chopped .25 c of raw cashews roughly chopped (could also use
Hollandaise (Dutch sauce in French) Another sauce that has been around for hundreds of years according to Wikipedia. In French cuisine, it is considered one of the mother sauces. Hollandaise is wonderful over poached eggs with a sprinkle of paprika, a slice of Canadian bacon, and an English muffin for Eggs Benedict. Also an excellent
While this might seem intimidating, a little experimenting might surprise you. It doesn’t take too long or have too many ingredients. Give it a go. Ingredients: White wine Shallots Peppercorns Vinegar – plain distilled Lemon zest Butter, cold Cayenne pepper Lemon juice A more contemporary French sauce called beurre blanc is a white butter sauce.
• 2 lbs lamb diced, add bones to pot also for flavor • 2 onions chopped • 1 inch ginger minced • 1 tablespoon cumin • 1 tablespoon paprika • 1 tablespoon ground coriander • 1 teaspoon turmeric • 1 teaspoon ground cinnamon • 2 inch cinnamon stick • 1 cup vegetarian stock • 1
Morocco Lamb Tangine Read More »