a young army wife exploring the worlds of housekeeping, yoga, and public speaking
http://www.wholefoodsmarket.com/recipe/tofu-ricotta
I leave out the tahini and usually add a thickener, like cornstarch or ground chia seed,
Back when I ate noodles I loved vermicelli in homemade chicken noodle soup. Make the soup then add noodles to each serving so they don't get clumpy/gross. Add some cilantro to brighten it up since the noodles make the soup seem heavier.
I have been living in all sorts of different parts of Washington state. I must say, the wine is amazing!
We are also well represented by coffee.
Clam chowder.
Salmon.
Fresh cherries as well as chukar cherries.
Applets and cottlets.
Fresh apples.
Hops.
Super intrigued by the cucumber soda idea.. Have never heard of it... Do you know where I can find it, or brand to look for?
We don't do many sweet things in this house due to some insulin issues...
I like the limeade idea too. Maybe diluting the sugar dose with some seltzer...
Spanish "rice"! I am allergic to rice, ugh, so I made one with riced cauliflower. Normally riced cauliflower doesn't even come close to satisfying, but this was amazing and awesome! I am so excited!
Cucumber, and or lavender
The secret to frozen fish is that after it is defrosted, pat off as much moisture as possible with paper towels before cooking. This keeps the filets from being mushy.
I love my 11 cup cuisinart. It is perfect for just me. I use it every other day. It is sturdy and effective.
I use spinach, nutritional yeast, salt, garlic, nutmeg, thyme, and lemon juice.
I love mr clean erasers on that residue stuff
1 cup Fage total nonfat greek yogurt, cinnamon, 2-4 tablespoons vanilla protein powder, 3 dashes cinnamon, 1 dash salt, 1 tablespoon cocoa, sugar substitute to taste..
I cannot stop eating this!
I cut ground lamb with turkey in Alton brown's gyro recipe. The lamb is so strong the turkey is unnoticeable.
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html
Zinniat, I always say, "you're on a roll, but don't slip on the butter!"
My favorite quote is, "if wishes were horses we'd all be eating steak."
How many people? We had a few pony kegs of craft beers and then one red and one white wine option. There was lemonade for nondrinkers and champagne for toasting.
If there are fewer people you could always do growlers from your favorite brewery and winery (you could send the growler jugs home with people too so you don't have a bunch).
A friend of mine is having a taco truck with sangria.
Margaritas are easy and most people like them too.
Only related because it is prime rib...
I went to a relatives house for Xmas eve. I was very excited because they were serving prime rib. I have only become a red meat eater in the past year, and I was more than happy to finally enjoy this beautiful cut of meat... What was served was no longer recignizeably prime rib. They could have saved a few bucks and just cooked a chuck roast! It was cooked so long and slow that is basically what it became... I became even sadder when my mom described hers as perfectly rare enough that they seared leftovers on the grill the next day. "Wow it melts in your mouth" means something different when it has been cooked properly and when it has been overdone!
I second the shredded carrot, it will cook down so the texture won't even be there and it will have the sweetness. My mom's spaghetti sauce calls for a tb of brown sugar; we don't keep any sugars in the house. I found one carrot will sufficiently do the job of cutting acidity
I am pretty sure it is nutmeg...
By the way, have you tried the donut man?
alas the downfall of having a wide vocabulary and knowledge base means the whole, "I don't eat things I cannot pronounce"ingredients rarely applies to me. I don't eat vegan substitutes regularly anymore now that I am a recovering vegan, but I hate the the stigma omnivores have against them. People's reasons for vegan ism are personal and they shouldn't be criticized for missing the animal products they grew up with!
I have never tried vegan our cream... It sounds similarily unpleasant like fat free mayo. I hate wasting things too, so I would vote or hiding it. If. Had it, I would hide it in green sauce (3-5 bunches parsley/cilantro, 1/2 cup olive oil, 1 cup raw apple cider vinegar, 4-6 cloves garlic, 1 tsp salt).
Going on six months with my man gone... I eat a lot more canned tuna and eggs because they are quick and easy. I have also filled all the cookie jars with homemade saurkraut.
I miss beef, though. The only beef I can make that is edible is literally jerky, and I end up sending that to him most of the time!
My vote is slow and low. If the temp stays low enough, the sugar won't melt. The problem is the egg whites have taken up some moisture. A food dehydrator would be great too.
Wow, that is a lot of judgment for a nursery rhyme.
I have met neither jack sprat nor you, but I am led to believe based on this post and your other posts that you are the one with issues.
This community is about food and drink, not so much dieting and body image issues. There are plenty of boards like that already on the Internet.
We don't really pad when we send my hubby stuff. Just make sure there is no room left on the box for things to shift around. Get the medium size flat rate box from the post office.
We have been sending healthy snacks lately because he said tons of the packages they get are loaded with candy and toiletries. I sent some canned salmon, dried lemon, sea salt and pepper for an easy snack. Different nuts from trader joes help fill in awkward empty spaces in the box. He loved the five pounds of homemade jerky! Pictures of families and friends.
If you are nervous about the cookies put them in those ziplock food containers. The key is really to packing the box so tight nothing rattles around!
Thanks for remembering our soldiers!
I am in a similar boat! I am thinking of making some sort of spaghetti squash... Perhaps with scampi? Low carb and not too fishy if shrimp and langoustine tails are in it.
Can you use sweet potato tots? Those would be awesome with cinnamon sugar!
So I got a wonderful bottle of "mad mint" made by Batch 206 here in Seattle. It is delicious! My buddy, the master distiller, served me a drink made with mad mint, local grenadine, orange juice... Maybe something else?
Now I have a bottle of it. It tastes great straight, but wold love some mixing ideas. I am not he best cocktail mixer
I just finished fermenting my first batch of veggies.
I did shredded cabbage, carrot, beet, onion, ginger, garlic, and black pepper. Oh and of course plenty of salt! i fermented for 7 days. It came out delicious but SUPER pink, lol,
I am excited to try fermenting other things.
Have you tried fermenting? Does it weird you out? Have any winning combinations/recipes?
I am visiting my folks and they have a huge pomegranate tree that is loaded with fruit. Yesterday I seeded 6 of those suckers and we have been eating them by the handfuls. What else can we do with these beauties?
My husband is deployed with the army. He has requested homemade cookies and kcups (those coffee cup thingies).
First of all, do any of you use those kcups? Which are the best for me to get him? I have never tried them, and there are so many options!
Secondly, I have never sent cookies that far. Any good hardy and tasty recipes? My mom already sent him cowboy cookies (oatmeal, walnuts, coconut, walnuts).... His other favorite cookies are snicker doodles and snowballs. I would like to veer way from those 'cause his mama will probably send them....
Thoughts, opinions, tips? Maybe a new recipe and also send Oreos?
Thanks!
It's Spring Barrel in Yakima, Wa. This is basically a party at all the wineries. The wine they made in the spring hasn't yet been bottled, so you have the chance to taste out of the barrel and even preorder cases of your favorites. It is so much fun! Even better, a bunch of my family and friends from California are coming up here to attend. I want to pack a good picnic lunch but ran into a few problems....
these include a diabetic, a vegetarian, a low carber, and a small pocketbook on my side of it all! I don't have enough money to make a million different things, so I need help! also this is not a sit down picnic. nothing that needs forks or even necessarily plates...
so far i am planning on making popcorn (cheap, and I can't drink wine without it), and bottled water....i
I have never made seitan before. In fact I've never even tried it before. But it sounds great and fun to try.
I am having a friend over for dinner tomorrow (my hubby is out of town). Have you ever tried out something new on an unsuspecting guest? How did it turn out? Any tips for my seitan? lol
So, I tried a new recipe for cookies.
http://allrecipes.com/recipe/old-german-honey-cookies/detail.aspx?event8=1&prop24=SR_Title&e11=german%20honey%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page
I used white whole wheat flour. The dough didn't taste sweet enough, so I rolled the uncooked cookies in granulated sugar. I baked them and they turned out thick and dense and cakey and not very sweet. I tried flattening them out, thinking that they wouldn't taste so bad if they were more like crackers. They tasted the same, just less thick.
Now I have about 2 dozen, dense, not tasty cookies. What do I do? Scrap them all? Maybe frost them?
Any ideas would be welcome!
My husband and I have found what fun it is to eat things as lettuce wraps.. This isn't a diet issue, but more of a fun way to mix up dinners!
So far we've tried korean style beef with kimchi, cucumber salad, fried tofu, and bean sprouts; vietnamese braised pork with boiled eggs, bean sprouts, pickled daikon/carrots, and fresh herbs; chicken fajitas with fresh pico de gallo and black beans; the pf chang style chicken/tofu wraps; italian wraps with fresh bruschetta, sausage filling, and sauteed peppers and onions;
do you have any creative ideas for us that you've tried or even just thought up?
So I have a lot of unsweetened baker's chocolate squares, and i was wondering if i could melt it with chocolate flavored almond bark (you know that cheap stuff that melts really easily and tastes like crappy easter bunnies?).
I'm imagining making something that tastes more like a semisweet. But I'm afraid mixing fake with real will be disaster! Does anybody have experience with this (or any ideas?)?
FYI the intended end product is chocolate/candy drizzled christmas pretzels, so gourmet is not foremost! lol
Making mac and cheese from scratch (mil's recipe, so i got to make it taste like childhood memories!)... misread roux ingredients, and put in 1/4 c butter and 1 c flour.... hmm, that looks more like a shortbread cookie....reread recipe. Ohhh, 1/4 c of each!
Well, I have instant roux in the cupboard, let's make that instead of using more flour and butter.
Turns out, instant roux = brown gravy.
Well I really can't make mac/cheese with brown gravy in good conscience. Scrap that. Back to recipe! Now I have the makings for a shortbread cookie, brown gravy, and hopefully soon mac and cheese!
Problem. I do not like brown gravy... But I have like 2 cups of it. What do I do with it? My cuz already said to freeze it, but that still doesn't help me use it since i don't like it.
Ideas would be appreciated!
We have been falling in love with Portland lately, but we live 3 hours away...
so we are going there for next weekend...where are some must places? we are staying near the convention center, so we can catch the light link into the city center (and we're willing to walk). we all like wine, and craft beers. so far we are hitting up voodoo donuts (my folks are tagging along and have never been), bushwackers' cider bar, kell's, maybe mcmanimans (sp?), and that's all i've got... go!
So I tried making homemade yogurt in my crockpot. Sadly, I forgot to let the milk cool before adding my culture. Now I have a pot of slightly yogurt flavored milk. It barely set at all.
What can I do with this "milk"?
I recently got a large amount of whole Kamut to make Essene bread.
Do you have any tried and true recipes for Kamut/other-wheat berries? Sprouting is so much fun, but since I'm not RAW i like having the option of experimenting with grains/nuts/seeds i wouldn't normally have on hand.
Tonight I am making a warm grain salad with spinach, onion, garlic, lemon juice, tomatoes and either nutmeg/thyme or cilantro.
So I just got the biggest, most gorgeous bunch of walla walla onions at the fm. What should I do with them? They came with about a half foot of greens attached. Can I use those too?
So, I am going to the extended family's fathers' day celebration. My mama raised me right so I asked what I could bring. The hostess said a veggie platter "because you did such an awesome job last time!" All I did was cut up some veggies and threw them on a plate with ranch. Whoop de doo. All they ever ask me to bring is veggies. And most of them don't even eat anything close to a fresh vegetable!
To add insult to injury, the food that other people will bring will be things like sushi from costco, salami and cheese cubes, mushy soy sauce marinated chicken tenders, meat balls (if we're lucky with jarred gravy rather than grape jelly), doritos, and any other premade/unnatural/no-effort food you can think of.
I can cook. I cook great food. And I'm bringing veggies. Should I ask to bring something else? Is there some way to make this more exciting? Does this happen to you?
Fat tuesday is coming up! Are you celebrating? If so, what will you be eating/drinking?
We will be drinking a nice 2002 cabernet from Apex and a nice champagne leftover from valentine's day (because i am giving up wine for lent). Between drinking and smoking a pack of cigarettes (i am also giving up smoking, yikes!), i am attempting to make a jambalaya (we miss living in the south even though we're not from the south!)
How bout you?
For my husband and I, this will be our first Valentine's day together. For the past several years he's either been out of state for army training or I've been in the hospital. It was even the same when we were dating!
So. I would like to make something extra special. A fancy dinner complete with complimenting drinks and a light dessert. Any ideas? Or even better yet, how are you celebrating this awesomely cheesy holiday with your sweetie!?!?!
I was wondering if anybody had a apple pie recipe that uses booze in it... specifically rum?
I'm open to anything. I just don't know how to make it boozy. Lol
So, the fruit stand had these wonderful smelling brown cloves of smoked garlic. I bought one, but am not sure what to do with it. The guy at the stand said to mix it in cream cheese to make a yummy spread.... what else could I do with it?
What do I use this kind of garlic for? I am putting together a xmas present for my bro that includes garlic and garlic paraphenalia... i have seen a lot of pickled or jarred whole cloves in specialty stores. but what do you do with these?!?!
also if you have any good garlic themed suggestions for my present, I'm all ears!
Bok choy tastes great raw, like a milder, juicier cousin to raw cabbage. It's excellent combined with the clean, milky flavor of tofu, and a smooth carrot-ginger dressing that ties the two together nicely. More
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but. More
Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More
This sandwich is all about contrasts. The lamb meatballs are well spiced and savory, while the pomegranate and yogurt sauce is tangy and creamy. More
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor. More
A whole roast rainbow trout stuffed with lemons and lemon thyme, roasted with new potatoes and asparagus--per person! A hearty, healthy, fast weeknight feast. More
Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home. More
This gluten-free, sugar-free pie has all the creamy vanilla flavor of the classic version. More
Pork, tofu, light broth -- what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it. More
Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze. More
Did you know that pizza was ever illegal anywhere? It was in North Korea, but the ban has been lifted. Pizza wins! More
Entrée-sized, grilled chicken Niçoise is a bounty of crisp, colorful vegetables, all swathed in lively tarragon vinaigrette. More
Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast. More
Here's an example of two simple components that when put together form something far greater than their individual parts. The "grill aroma" of the steak and the smokiness of the piquant dipping sauce contribute to the appeal of this classic dish with an odd name. More
Dry-style stir-fried lamb is a Northern Chinese dish originating in Mongolia. It's primary flavor comes from cumin, soy sauce, and Sichuan peppercorns. It's musky, hot, and well, awesome. That it doesn't have a sauce makes it once of the quickest, easiest stir-fries to prepare at home. It works equally well with beef. More
When I told people I hadn't experienced Korean barbecue yet, they were shocked. The fact that such a meat enthusiast had never enjoyed the wonders of this cuisine brought such strong reactions, I had to try it. And when I finally did, I was underwhelmed at first. Starting with beef bulgogi, the evening continued with one pleasant meat after another, but nothing quite lived up to all the hype. That was until I got to the Daeji Bulgogi. The thin slices of spicy marinated pork were exactly what I had imagined Korean barbecue would be—perfectly tender and flavorful pork with a unique and bold spiciness. More
When I first move to the big city, I was a total food hermit, I would hardly ever eat anything outside of my comfort zone. Luckily, I've come out of my shell, but 12 years ago, when my future college... More
This tasty ten-minute dinner is easy once your prep is done. In French cooking, mise en place is a virtue; but when you have a screaming hot wok and literally seconds between success and disaster, it's a requirement. More
If you're done much research in the realm of barbecue, you may have come across a spice mixture, credited to the great barbecue pitmaster Mike Mills, known as "magic dust." It is a marvelous, intoxicating mix of spices that can be used as a dry rub not only on a rack of ribs for smoking, but just about any cut of meat (or even sprinkled over vegetables), making it a handy mix to have around at all times. I always make up a big batch and use it regularly, which is how I found myself with a gorgeous, marbled, thick-cut pork chop and the inspiration for an easy way to dress it up. More
When looking for recipes to cook, I sometimes head to Food52 and look for the little widget on the side that tells you how many people are currently viewing their recipes. Big surprise that on a day in early August the most popular recipe was the Amagansett Corn Salad made of raw fresh corn, cherry tomatoes, snap peas, and not much else. The idea of raw corn might seem odd but as long as the corn is super fresh, it's all sweetness. More
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek. More
I've mentioned my love for Filipino cuisine, but it took some time to work my way from dish to dish to develop this fondness. The first delicious item I ever tried that kicked off this journey was Filipino barbecue, a... More
These Aromatic Tofu Packets from Michael Natkin's Herbivoracious are a prime example of why banana leaves have a permanent place in my freezer. Natkin combines a Asian veggies with soy sauced blocks of tofu and wraps them in banana leaves to steam and let all of the flavors meld. More
Pork tenderloin with a crust of earthy fresh thyme and zingy-sweet ginger preserves, all cooked as a one-pot oven meal with whole baby zucchinis. A one-pot roast dinner wonder. More
S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More
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Not a restaurant, but Batch 206 in lower Queen Ann makes the best gin! If you lie gin, you will love this. If you are on the fence about gin, this will convert you! Plus it is fun to see a working distillery. It is just a few blocks from pike place.