Food

 

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Wednesday Soups and Stews: Creamy Cosmic Potato Leek Soup | February 22, 2012

When the wind’s blowing and the sleet’s hitting the windows, curl up with a bowl of this cozy, deliciously creamy soup, some sliced meats, and a green salad. It’s quick to make, especially if you use your hand-held blender and Easy Homemade Turkey Stock (recipe below) from your freezer. You’ll find crème fraiche in the dairy section of your supermarket; it’s much like sour cream, but won’t separate or curdle and the flavor is heavenly-smooth.

Easy Homemade Turkey or Chicken Stock:

Next time you roast a whole chicken or turkey, you’ll have a goldmine of minerals to add to your diet! Using … Read More »


 

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Tuesday Entrees: Some Like it Hot – Indian Style Salmon | February 21, 2012

One of the ongoing challenges the Accidental Locavore faces, is how to disguise that really-good-for-you super-food, salmon, so that your husband will eat it. Raw (salmon tartare), or smoked, he’s there in a heartbeat; it’s all the cooked versions he eschews. If you’re going to stick to your once-a-week fish resolution, salmon is going to be a part of it. So, how about disguising it as something he usually loves — Indian food! This is from a class the Locavore took with Madhur Jaffrey and serves 2. It’s easy and quick, but best if you can give the salmon some … Read More »


 

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Meatless Monday: No-Cook Spaghetti | February 20, 2012

Think pasta is bad for you? Think again! With this recipe comes with nutrition, plus minimal cooking is involved!

Here are the facts:
Kelp noodles contain iodine, which is good for the thyroid and boosts the metabolism. They contain only 15 calories per serving, compared to about 250 of spaghetti! Red tomatoes contain lycopene, a phytochemical good for preventing prostate cancer. Some say that the lycopene is not released enough from unless the tomatoes is cooked, but you can juice or blend the tomato to get the lycopene. Pistachio nuts lower cholesterol and benefit the heart. They are rich in monounsaturated fats. … Read More »


 

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Friday Desserts: Frito Caramel Cupcake | February 17, 2012

If you love trying new ice cream flavors at your local ice cream parlor or have to try a little bit of every doughnut in the box, this is the recipe for you. Are your taste buds ready to taste something sweet, delicious and different? Blogger, The Mad Hausfrau takes plain vanilla cupcake and butter cream recipes from NYC’s Magnolia Bakery and adapts them to feature one of America’s favorite salty snacks.

Frito Caramel Cupcakes

 For the Frito Cupcakes:

Ingredients:

1+1/2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1lb) butter, softened
1 cup white granulated sugar
1 cup dark brown firmly packed … Read More »


 

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Beth Anderson
 
 
 
 

Thursday Sides: Pimiento Cheese Rolls | February 16, 2012

“Who knew that frozen biscuits baked with deli pimiento cheese would receive our highest rating at the tasting table? Well, now we know they are ridiculously good! You must try this three-ingredient favorite as soon as possible.”
- Southern Living Food Director, Shannon Satterwhite

 

Pimiento Cheese Rolls

Yield: Makes 1 dozen
Total time: 1 Hours, 15 Minutes

We tested this recipe with Pillsbury Grands! Southern Style Biscuits

Ingredients
1 (25-oz.) package frozen Southern-style biscuits
All-purpose flour
2 cups pimiento cheese

Preparation
1. Arrange biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but cool to the touch.

2. … Read More »


 

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Wednesday Soups and Stews: Baccalà alla Vicentina (Salt Cod Stew) | February 15, 2012

Created as a way of preserving fish prior to the invention of refrigeration, salt cod has been a staple of the Mediterranean diet for over five hundred years. When Newfoundland was discovered in the 15th century, the trade of salt cod between the New World and Europe burgeoned. As one of the chief European importers in its day, the Venetian Republic saw a considerable quantity of salt cod pass through its gates, and baccalà quickly became a mainstay of Venetian cuisine. Baccalà alla Vicentina originated in the town of Vicenza, located in Italy’s Veneto region. Like many foods of northeastern … Read More »


 

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Ashton Keefe
 
 
 
 

Tuesday Entrees: Ricotta Gnocchi | February 14, 2012

You don’t have to be Italian to make pasta … or fist pump. Luckily, I’m skilled (and modest) in both. All jokes aside, making gnocchi is easy, I promise, and making ricotta not potato gnocchi is even easier. You don’t need a pasta machine or any intensive training, follow these simple steps.

Ricotta Gnocchi
serves 8

1 1/2 cup all-purpose flour, plus about 1/2 cup for dusting the table
2 pound ricotta cheese
2 egg
1 cup grated Parmesan cheese, plus extra for garnish (optional)
1 tablespoon salt
1 pinch black pepper, plus extra for garnish (optional)

To make the dough:

Place four in a large bowl. Make a whole … Read More »


 

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Meatless Monday Special Cookbook Giveaway! | February 13, 2012

Today’s Meatless Monday giveaway is courtesy of Christy Morgan – The Blissful Chef and Lindsay Nixon -  Happy Herbivore. They are offering 1 of our lucky readers copies of their cookbooks!

Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet

Christy Morgan/The Blissful Chef will show you the way to bliss with delicious recipes, cooking classes for any skill level, a blog filled with helpful information and tips, and tasty alternatives that are free of processed foods, totally plant-based and good for you. We are on a mission to show that clean food can be delicious, easy to make, and will … Read More »