i like to add jicama and cumin, but then i add that to everything.
as a nursing student, i prepared healthy menus for a family of 4 receiving WIC benefits. i was able to get the cost down pretty low (less than $20 a day for three meals and one snack). in doing this project, i found some of the WIC guidelines, which are written by the USDA, ridiculous. for example, frozen fruits and vegetables are not covered by the allotment, while canned (super high in sodium) are. peanut butter may be purchased with WIC funds, but not whole peanuts. cottage cheese, an excellent, moderately priced source of protein not included, but block cheese is there. with the potato thing, something i think the usda fails to consider is that most of the nutrients are in the skin, which is often discarded. by the way, sweet potatoes were covered by WIC, but not white ones. again, white potatoes can be nutritious but the skin should be left on.
in thinking about price per pound, $1.69 may seem cheap for apples. however, at supermarkets most apples are so large that one can easily weigh a pound.
cranberry or beets with hibiscus sound great! although not savory, i think hibiscus and cranberry semifreddo would be tasty. i like the enchilada idea as well. if the flowers were first boiled then sauteed or fried, the strained liquid could be thickened and made into enchilada sauce with the edition of some other stuff (duh!).
i'm with you on breakfast in bed. semi-reclined position + clumsy me + just waking up = soiled sheets. the extra work of more laundry has a way of dampening romance.
i make a ton of casseroles and always have. some of my favorites include:
emeril's mushroom, spinach and artichoke casserole. so good with feta and ricotta.
my mom's recipe for "zucchini casserole." it is more like a lasagna with zucchini instead of noodles and only grated cheese instead of fancy stuff (i.e. ricotta/ bechamel). i've made it fancier as i've gotten older, adding layers of cottage cheese and making the sauce myself instead of using canned.
a very labor intensive vegetable/ phyllo casserole with layers of mashed carrots, mushrooms sauteed with wine, ricotta/ feta cheese mixture, and prepared zucchini. delicious, but takes about 2 hours.
i make casseroles all the time so these are just what come to mind right now.
nosh and nibbles irk me. women's magazines are big offenders with the "nosh"-ing thing. i am female and i still say eat just like every one else. nosh sounds like a term reserved for puking. nibbles is baby talk. and gross.
dial 1-900-mix-alot... damn! that's a triple x showdown
classic animal product free item: morning oatmeal. i make it with frozen berries, nutmeg, vanilla, tons of cinnamon. also dig oatmeal with banana and peanut butter. i use water, no milk. so good. so hot. want to touch the heiney
is it wrong that i kind of want to propose to the bearded fellow? or at least ask him on a date
i enjoy the shameless munching on frosting mid-video. may be the only thing i have in common with s.l. what the hell is the point of the marshmellows anyway?
I enjoy impromptu sweet potato soup with peanuts, coconut milk, bell peppers, black beans, curry powder, cinnamon, ginger and whatever other ingredients i feel at the time. yum yum yum
i am left wondering how the hell the owners managed to get the cat in the costume. no cat i know would stick around for that and the owner would most likely look like a freddy krueger victim.
i too think dumdums are highly flavored and awesomely delicious. as well as crack-esque. rootbeer is a personal favorite.
to make it more like actual chai, i would recommend adding some black pepper or masala. corriander is a good move too.
capybaras unite! you have nothing to lose but your chains.
i like to add a touch of raspberry jam. it adds some depth if you put just a bit in. surprisingly not too strong on the raspberry taste.
"special" brownies are definately the best. damn you job hunting!
I'm a fan of spinach salad with lentils, grapes and mushrooms.
if given the choice between the two, i'm taking the croissant. sorry cats.
reminds me of my dad and his thing with couscous. when i became a vegetarian at 14, couscous was a staple of my diet. he would go on about how stupid the word was; that couscous is redundant and it should be cous only. when i visit my family, i do most of the cooking, occasionally including couscous. 15 years later, without fail, asking him about the quality of the couscous i've prepared still leads to his pro-cous rant. i have, needless to say, learned not to say "couscous" around my dad.
i enjoy making quinoa casserole in the winter. here is the link for a delightful peruvian potato/ cheddar/ quinoa casserole from food network. i usually use new potatoes instead and add more spice. http://www.foodnetwork.com/recipes/curtis-aikens/baked-quinoa-casserole-with-peruvian-potatoes-and-cheese-recipe/index.html
what comes to mind first is the beverages... really really fancy champagne, southern tier mocha stout, bluegrass jefferson reserve stout, dogfish 90 minute IPA, victory storm king.
food... fried plantains, cheese/ ayote pupusas, wheat thins and bleu cheese, fresh-off the tree central american mangoes, zucchini lasagna (with zucchini instead of noodles), vegetable tempura, a massive falafel sandwich.
carrot cake with pineapple and walnuts, lemon bars, ricotta with dried fruit and honey
i love the random dolly parton photo in the last one. really makes the commercial.
seems like these ads were fueled more by hallucinogens than baby carrots.
on occassion i buy produce from tj's. the grocery store within walking distance from my house is super expensive and tj's produce is actually cheaper and often better than the grocery store. however, in richmond, va, the closest tj's is far for my car-less behind.
i really like tj's for hippie food... cheap fake meat, inexpensive tempeh, quality whole grain stuff (quinoa, sometimes spelt, tasty israeli couscous mix). some of their canned options are pretty inexpensive too (especially true for hearts of palm and capers). nice selection of dried fruit. i'm a big fan, but i usually don't get the pre-packaged stuff because i love to cook.
@arm1970- sounds like an awesome yet lethal combination. i also enjoy making "nachos" out of whatever i happen to have on hand. once, for example, i added chili/ lime seasoning to tomato paste and threw it on some tortilla chips with the addition of parmesan cheese. i was obviously super desperate. drinking brings out the mr. hyde lurking in my taste buds.
a friend of mine went to nicaragua and brought me back some dried flor de jamaica (hibiscus flowers). the most common preparation is to make fresco de jamaica or hibiscus tea or another beverage. however, i would like to make something savory with them, preferably using them as one of the main ingredients. does anyone have any ideas? much appreciated!
what strange combinations of foods are you drawn to after arriving home from your local bar? recently i've noticed a personal propensity towards a mixture of dry cheerios, honey, cinnamon and peanut butter stirred up and enjoyed with a spoon. what random combination of ingredients do you indulge in at home after some quality drinking?
i enjoy eating ricotta cheese as a dessert with fruit and a little honey. this got me thinking about other traditionally savory foods being used as desserts. since beets have such a high sugar content i was wondering, has anyone ever made a dessert with them? if so, how was it? and did anyone else eat it?
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i only bake on holidays. i made my boyfriend martha stewart's molten bittersweet-chocolate cakes. not only were they tasty, they combined ease with fanciness and godiva.