Add salt and pepper to taste at the end. We make a stew similar to this in our family crock pot all the time. The house smells incredibly good by the end of the day.
Chili is one of those great stew-type dishes that you can make a hundred different ways, all of them cheap, and all of them delicious. Start by browning some ground beef in a large pot, and draining the fat. Then dump in a base of tomato sauce or paste or juice , add one whole chopped onion, one large can of diced tomatoes, a chopped bell pepper, a minced clove of garlic, and some salt and pepper. Add water and a package of chili seasoning or make your own spice packets and bring it to a boil. Next, add two cans of black beans or kidney beans. Of course, you can add sausage, celery, corn, or just about anything else you like, too.
To make an even cheaper vegetarian chili, omit the ground beef and add an extra can of beans, 2 cups of frozen corn, or a package of soy crumbles. This recipe from RealSimple. You could serve these at a party or simply munch on them while you watch television. When it comes to cheap meals, there is none more iconic than the peanut butter and jelly sandwich, shared by Kendell. This meal is perfect for fall, winter, or any time you are due for some meat and potatoes. To get started, place a small rump roast in your crock pot and cover it with water. Cook on high for three hours then add some chopped-up potatoes and peeled carrots, plus a bit of salt and pepper.
Cook for another three or four hours and serve. This recipe is both cheap and healthy. Start by chopping up your vegetables and toppings — some lettuce, a tomato, a small onion, and some cilantro.
Heat a can of black beans on the stove. If you want, you can also heat your flour tortillas on a griddle or your stove top or just microwave each one for seconds. Lay each tortilla flat and spread a few spoonfuls of beans through the center. Inge shared this classic meal which, in her description, is made of onions, eggplant, zucchini, tomatoes, basil, and oregano with rice. Just put a quarter of a cup of olive oil in a heavy pot over medium heat.
Then, cube or dice the vegetables and add them in the order they appear below. Add each vegetable before you cut up the next one and stir regularly. Then, turn down the heat, cover the pot, and let it simmer for about 40 minutes. Serve it with rice or homemade bread.
Breakfast for dinner is a popular Midwestern meal for families on a budget. Simply do a little price checking between stores to find the best deals. Often buying in bulk is the way to go since they store so well. They show up nearly every day and make great main dishes or side dishes alike. Millet, Quinoa, and Barley also find the spotlight occasionally. Fruit can be quite expensive or rather reasonable depending on the sale and the season. We always plan our weeks around the sales we find.
Bananas are one of the few options that are always cheap even at regular price. Nearly everything else can be found for the right price at the right time.
Vegetables — These puppies are the core of a healthy diet, as you know. Vegetables are very similar to fruit in the fact that your best buys are usually due to sales and price matching. However, veggies have a very affordable backup plan. Frozen, storebrand vegetables are actually quite cheap. This week we found a good deal on butternut squash, so you can be sure that butternut squash soup will be on the menu.
Lean Meats — We tend to eat chicken quite often. The expensive way is to simply go to the store and grab the first chicken product you see.
You can save yourself a lot of money by simply analyzing all your options before you buy. If we buy boneless, skinless breasts our favorite , we buy them in bulk and on sale. Then we just split them into serving size portions and freeze them for later. Whole chickens are also a good buy since you can save the carcass for stock. Sometimes frozen fish and ground turkey can also be snagged for a good price. For my weight loss experiment, I wanted to make sure that I was eating foods that I could continue eating long after I had lost the weight.
My reasoning is simple. Although, the tapeworm thing sounds promising. Sugar is my pal. Sugar, along with a lack of exercise, is the main reason for my recent weight gain. So, it had to go for now.
how to eat for $2 a day [5 ingredients]
And you can see our grocery lists here along with the prices we paid for each item. The quoted meals are recipes from my book. Eating every kind of food from all over the world is only a recent development. It used to be that entire civilizations thrived without the assistance of sushi or wheatgrass. Make the less expensive healthy options your staple foods, and occasionally add in some extras when needed.
OR…just go catch some salmon, grow some berries and spinach, and make some homemade yogurt. That works too. Too much high-calorie comfort food the weekend I re-roofed a section of my home. My dad and brother were helping me out of the kindness of their hearts and neither is a big fan of anything green, so our 3 lunches consisted of pizza, salami sandwiches, and kielbasas. Hummus for breakfast might sound weird, but it's full of fiber, protein, and healthy carbs, AKA everything you need for the day ahead.
Meal prep the roasted vegetables and grains over the weekend, so that all you have to worry about in the morning are the sausage and eggs. These cute, tropical breakfast jars will help you start the day like you're at the beach. This simple bowl of apples and oats is a classic for a reason—it's crazy affordable!
Dollop a little Greek yogurt on top if you're looking to add some protein. Combine cheese, tortilla chips yes, you read that right! Since this frittata makes about four servings, it can use slightly more expensive ingredients like kimchi and goat cheese and still wind up being pretty affordable. We're calling it: Breakfast farro is the next big thing.
15 Healthy Breakfasts That Cost Less Than $2 to Make | SELF
There's nothing like waking up to a ready-to-eat breakfast. If you play your cards right, you can throw a pancake party for less than 50 cents a person. No, you're not dreaming. These breakfast cookies are just as real and fabulous as they look. Sign up for our Newsletter and join us on the path to wellness.


Monday to Thursday 10.30am till 5pm
Friday and Saturday 10.30 till late serving food till 6pm
Closed Sundays (apart form Sunday as leading onto a bank holiday)
• Our Menu •
Our extensive menu has something for everyone. Try a hot meal, tasty sandwich, panini or a range of speciality savoury boards . As an accompaniment to food you can choose from a wide range of beers and ciders, wines, spirits, soft drinks and, of course, teas and coffees. Come in, sit down, peruse the menu and enjoy the table service. It couldn’t be easier. Our brilliant table service will ensure that you don’t have to queue – even for a coffee.


Best Italian Restaurant in Ft. Myers, Florida
Citrola’s Grill & Pizzeria located on College Parkway is a perfect choice for a great lunch or dinner. We bake our bread on site every day making sure its fresh and perfect for our award winning subs. Our pizza is constantly ranked #1 in Southwest Florida by numerous food critics. Don’t take out word for it, check out some of our reviews on Trip Advisor or visit our social media pages. But don’t spend all your time reading about us, stop in and dine with us so that you can write your own!


Title: Executive Chef
Company: Margherita’s Grille
Location: Girard, Ohio, United States
Jorge Carreno Valladolid, Executive Chef at Margherita’s Grille, has been recognized by Marquis Who’s Who Top Business Owners for dedication, achievements, and leadership in the culinary arts.
Working in the restaurant industry from a young age, Mr. Carreno Valladolid initially intended to open a business with his wife in Mexico. However, he was approached by his wife’s father, who offered to help Mr. Carreno Valladolid spearhead a business in the United States. After seven months of remodeling, Margherita’s Grille was founded in Girard, Ohio and the restaurant has flourished for nearly 15 years. In his position as executive chef and owner, Mr. Carreno Valladolid prepares fine cuisine and oversees the daily operations of the restaurant.
Offering unique slices of pizza alongside authentic Italian dishes, Margherita’s Grille has been extensively featured in magazines and newspapers, as well as on television. In light of the success of his restaurant, Mr. Carreno Valladolid intends to open new locations. Likewise, he is the owner of Gringa’s, a second restaurant that he oversees in Ohio, and coaches high school varsity boys’ soccer four times per week. While his career has been filled with highlights, he is especially proud of overcoming the struggle of emigrating from Mexico to the United States, noting that his ability to persevere within the United States has allowed him to help others. Looking toward the future, he would like to also incorporate Mexico City-styled tacos into his businesses.
For more information, please visit:
Contact Mr. Carreno Valladolid:


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Video Tutorial - How to Apply for SNAP (Spanish Subtitles)
For additional information about SNAP, CAFÉ, and MyLA.gov accounts, visit the DCFS Online Helpdesk.
The Supplemental Nutrition Assistance Program (SNAP) provides monthly benefits that help eligible low-income households buy the food they need for good health. For most households, SNAP funds account for only a portion of their food budgets; they must also use their own funds to buy enough food to last throughout the month.


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Parents rejoice as, in a column for the Vancouver Sun entitled “How to Keep Well”, Dr. W.A. Evans provides a number of useful tips regarding what to feed one’s children. Evans begins by listing the most common causes of childhood malnutrition, among them: “He bolts his food,” “He gets too much emotional excitement,” “He plays too hard, too many hours, too intensely”, and “The child does not get enough food.”
“Among the list of approved foods for children 4 to 12 years of age are milk, meat broths, bouilion, milk soups, all soups, eggs, meat from fowls, all ordinary meats, all ordinary breads and cereals, macaroni, spaghetti, potatoes, rice, oysters, cheese, peas and beans, asparagus, spinach, greens, squash, pumpkin, celery, tomatoes, beets, carrots, lettuce, onions, parsnips, cocoa, puddings, tapioca, sago, blanc mange, ice cream, cooked fruit, raw ripe fruit, figs, apple sauce, grapefruit, bananas, berries, junket, and custard.”
Additionally, as Dr. Evans notes, “it is well to bear in mind the seasonal variation of growth. Children grow rapidly in the spring. They grow but little in hot weather. Let the mothers of young babies remember the latter half of that statement.”
IMAGE: Children playing in a yard at the corner of 18th Ave and St. Catherine’s, circa 1897. Image Courtesy of the Vancouver Archives.


Excessive Protein Foods. Here’s one which, for some, would possibly really feel like a weight reduction underdog, however we’re right here to inform you that they will make for an amazing addition to your weight reduction meals. This plant spinoff gives you with many essential amino acids that the physique makes use of to construct muscle. By eating a full spectrum of plant-primarily based proteins, you may still get the amino acids you want.
If you’re 11-thirteen years old:Â Multiply your weight in kilos by zero.455; this provides you about what number of grams of protein you want every day. Personalizing the advice may even provide help to to figure out should you should use powdered protein for weight loss or for those who ought to boost your consumption at supper time and with wholesome protein-rich snacks.
Composition: seventy four percent energy from carbohydrates with some proteins (21 percent) and a hint of fat (three %). Dairy products, like milk, yogurt, cottage cheese and ricotta cheese are good lean sources of protein. Adding these delicious health bars to your present regimen is an effective way to just be sure you are getting the additional protein you should enjoy a balanced eating regimen each day.
Proteins form a part of the construction of the physique, in order that a continuing provide of amino acids is required. Although the role and risks of high-protein diets on bone well being are nonetheless be „“ weiterlesen
High Protein Diets
Fat loss, muscle, and well being. Per 1-pack serving:Â 270 cal, 9 g fats (four g sat), 39 g carbs, 10 g sugar, 70 mg sodium, 6 g fiber, 7 g protein. A powerful physique not only performs higher throughout day by day actions, however the muscles that shape a gorgeous figure also burn extra energy than fats, even at relaxation. Many individuals on a high-protein food plan use apps to trace macros to ensure they’re getting the appropriate ratios of protein to carbohydrate and fat.
One egg a day is secure for wholesome adults, although the yolks contain ldl cholesterol. Each Â½ cup serving has 7 g of protein, about one hundred calories, and a couple of milligrams (mg) of iron , making them a superb option for vegetarians and vegans. The common spinach salad uses not less than 2 cups of this leafy vegetable per bowl, which means you may get a decent amount of protein even without adding rooster (and just assume how a lot you could possibly pack in should you wilt it first).
Fatty fish like salmon, trout, tuna and cod are an amazing supply of protein and omega-3 fatty acids. The aminostatic speculation has been supported by a number of, but not all studies fifty seven , showing that top-protein diets end in increased levels of satiety, however, complicated homeostatic mechanisms between the peripheral organs and the central nervous system which cause the aminostatic effect are usually not but totally understood.
There are plenty of different sources of protein moreov „“ weiterlesen
Fiber Foods Data
There are a couple of buzz phrases that tend to dominate conversations about wholesome consuming. Grapefruits are an amazing supply of vitamin C, which helps the immune system. Along with their high-fiber content material, pinto beans are an ideal supply of calcium and iron. Quantifying complete dietary fiber as well as the different fiber elements in meals has been extremely difficult, as a result of the advanced nature of dietary fiber demands complicated analytical methods.
In case you add 10+ foods, the generator will strive to not advocate the identical recipe two days in a row (unless they’re instructed as leftovers). Fiber is found in loads of mealsâ€”fruits, greens, nuts and legumes, grains, and cerealsâ€”so it is easy so as to add to day by day meals. Based on the Institute of Drugs, it’s endorsed that, in adults 50 or younger, women should devour 25 grams of fiber day by day and males 38 grams.
As nice sources of protein, iron and fiber, legumes and beans belong in your food regimen. A low-fiber eating regimen reduces the quantity of undigested meals shifting by your bowels, so that your body makes a smaller amount of stool. Merely put, Smathers said, soluble fiber, such as pectin, gum and mucilage, dissolves in water; insoluble fiber, reminiscent of hemicellulose, cellulose and lignin, doesn’t.
Wholegrain meals embrace oats, quinoa, brown rice, rye, barley, buckwheat, polenta and corn. The standard of the meals you eat is just as important as the quant „“ weiterlesen
What Are The Well being Advantages Of Chia Seed, And How Do You Devour It?
2. Chia seeds are naturally gluten-free which promote a wholesome digestive system, enhance cholesterol levels and set off your vitality levels. As many long-time EBF readers know, I LIKE consuming chia seeds and think they are awesome. Chia seeds are often called super seedsâ€ because they deliver numerous vitamin in a small variety of energy. Probably the most spectacular outcomes that chia seeds showed had been in a research on kind 2 diabetic sufferers. When it comes to buying chia seeds, it is best to observe that the quality of these seeds tends to vary from one brand to the following.
A 28-gram, or 1-ounce, serving of chia seeds incorporates a whopping 11.2 grams of fiber (which is already half of the day by day suggestion for women over age 50!). A serving of chia seeds has 18 per cent of the advisable each day intake for calcium, which places your properly in your method to maintaining bone and oral health, and preventing osteoporosis.
Put a quarter cup of chia seeds in a sealable glass jar or a small jar. The seeds of this plant are commonly referred to as golden chia seeds and were used in the Southwestern area of the United States by the Native People many years in the past. Nieman DC, Gillitt N, Jin F, Henson DA, Kennerly Ok, Shanely RA, Ore B, Su M, Schwartz S. Chia seed supplementation and illness danger components in obese girls: a metabolomics investigation.
The good news: There are no id „“ weiterlesen


Dedicated and hardworking personal needed as a head chef in our startup company possessing proven culinary skills in Italian cuisine and experienced to organize the kitchen activities.You will be the first in command and will create and inspect dishes before they arrive at the customers ensuring high quality.we are ready to offer a salary within a range of 28,000-35,000 INR
some of the responsibilities:-
⦁ controlling and directing the food preparation process ⦁ constructing menus with new or existing culinary creations ⦁ supervising the work process in the kitchen
⦁ experienced to work as a chef in Italian cuisine for atleast 4-5 years ⦁ up-to date with culinary trends ⦁ contact us with a corresponding c.v of your proven qualification in culinary sciences at our contact e-mail address
If you are interested and seeking a change in course from your daily 9-5 job and qualified for our criteria.Here is your great opportunity to showcase your talent and be an important part of this potential startup company.


Far too many patients are living with ill-fitting dentures or missing teeth and suffering from the consequential nutritional imbalance. When the teeth are missing or don’t feel stable, it is common to resort to a soft-foods diet. Unfortunately, this often means a diet that is high in carbs and cholesterol and very low in protein, vitamins and minerals. Over time, this can take a drastic toll on whole-body health.
What’s the solution to normal eating and a healthy diet after missing teeth? In most cases, it is dental implants. Dental implants are the only restorative treatment that replaces both the tooth and the tooth root. When prosthetic teeth (crowns, bridges or dentures) are anchored to the jawbone with titanium implant screws, patients can achieve the stability and comfort of “real” teeth. When it comes to eating, this means they can enjoy dietary freedom and keep eating the meats and fibrous fruits and vegetables that may be harder to chew but vitally necessary for their long-term overall health.
How Missing Teeth and Ill-Fitting Dentures Impact Nutrition and Health
We all know that nutrition is a key component of healthy living. When teeth go missing in the mouth or when dentures feel loose or unstable, it can cause patients to compromise their nutrition due to the difficulty of eating certain foods. While it may be okay for your loose dentures to keep you from eating a Snickers bar, it is not as favorable if you are avoiding apples, chicken or even lettuce. Many of the necessary proteins, fruits and vegetables that our bodies need for optimal health are not easy to consume if you have missing teeth or dentures that come loose easily. The long-term repercussions of a soft-foods diet are serious and can include diabetes, obesity, heart disease and a range of other medical conditions related to malnutrition.
Talk to a Dental Implant Specialist
At 1899 Dental Implant, we recognize the profound benefits of dental implants as it pertains to your ability to eat and overall nutritional health. This is a substantial long-term advantage that must be considered when paying the extra cost upfront for dental implants. If you are currently limiting your intake of hard-to-chew foods because of loose dentures, please consult our team at 1899 Dental Implant. We can stabilize your dentures with a set of dental implants and help you eat well again!
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Healthy & Holistic
At Queen of the Pantry, we are
focused on a comprehensive
approach to nourishing the body.
From food to lifestyle, we are
passionate about integrating an
approach centered around
health and wellness.
Queen of the Pantry is an exclusive holistic wellness & lifestyle company serving the Greater Boston area that offers prepared meals and concierge nutrition services for people who value a personalized experience and approach to food.
What We Do
Focus on what you do best and leave the cooking to me!
Whether you need delicious, daily meals prepared and delivered for you and your family or catering for an upcoming event, we are just a call away!
When you take care of the inside, the outside naturally follows.
As a culinary nutrition expert, our philosophy is that healthy eating is not about elimination, its more about change, nourishment, and building an education around the foods you need.
Recipe & Product Testing
From perfecting recipes for cookbooks to testing the durability of kitchen tools, we are ready to support. Contact us to get started.
Corporate and personal wellness are our thing! We love energizing the masses about being healthy and loving it!
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Get the latest Pantry Newsbites with healthy recipes, wellness tips, and event updates.


Choose Nutrition is based on making better choices for you and the people you live with. It makes eating nutritious foods easier, starting at the grocery store. This project was based on the struggles of parents, young adults, and common grocery shoppers. The research showed that they all struggled with knowing what made something nutritious or what they should be eating daily for a balanced diet. With the busy lifestyle we all live in today, I focused on making a fast and easy way for people to shop at the grocery store with a more health-conscious eye. Choose Nutrition simplifies the nutritional labels, allows you to stay clear of the diet eating culture, and focuses on you getting the food you need to fuel your body.
Two paper hand outs:
These pieces will be displayed at the entrance to the grocery store for people to grab as they walk in. They break down the 4 categories of nutrients you should look for when shopping. One paper talks about healthy options in each of the categories and what vitamins to look for on items. The second paper talks about how much of each nutrient you should try to have in your cart before checking out. It also brings up the stickers and what they stand for and where they can be found. Both the papers have a QR code to the app to learn more in-depth what they should be eating.
These stickers describe four core categories in nutrition. This helps the people that have a hard time choosing the best option when staring at the shelves of the store. The four stickers are for carbohydrates, vitamins, proteins, and fats. It points out healthy opinions of all of these, although some items do work for both it is geared to help people know more about what they are eating.
This app is a deeper dive into nutrition and what you need specifically for yourself and the people you shop for. From your weekly meal planning, the grocery list section, counting your nutrients based on meals, scanner for grocery store items to display its specific nutrients and healthier options, a community to support you on your journey, and much more this app is the best way for you to know how to feed your body properly.
This fun playful brand was created based on the colors of fruits and vegetables. It has a sketch-like pattern that is used on the papers and in the app. This handmade feeling is then carried into the icons and the stickers.
Nutrition is the process of providing or obtaining the food necessary for health and growth.
There are six major nutrients: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, Water. People need these to function properly.
Fewer than 1 in 10 adults and adolescents eat enough fruits and vegetables, and 9 in 10 Americans aged 2 years or older consume more than the recommended amount of sodium
Research suggests that good nutrition can help lower people’s risk for many chronic diseases.


Jews living in ancient Israel were more primitive back then. Yes, hummus and olive oil are delicious, but man does not live by Mediterranean food alone. Judaism has developed immensely since those ancient days. There are many advances to be proud of, but perhaps none greater than the discovery by certain Jews in Eastern Europe that a magical new food could be created pickling beef in brine. The history books give the Earl of Sandwich, a goy, too much credit. Just as the Internet would have been no big deal without the development of the World Wide Web, food between two slices of bread would have generated as much excitement as iceberg lettuce without the right ingredients. The good Earl’s culinary concoction would have languished in obscurity but for corned beef and pastrami as the main attraction. No one who is freed from five years of captivity asks for a tuna sandwich or a PB&J. If corned beef is not the apotheosis of monotheism, I defy you to find a better example.
Plus Mr. Gross wanted a latke. My kids and I fried up a bunch last night. I’d be happy to share.


Our extensive menu of delectable Ramen bowls is crafted using fresh, high-quality ingredients, and our chefs employ traditional cooking techniques to achieve perfection in every dish. Choose from an array of options like our rich tonkotsu Ramen or tantalizing vegetarian bowls, ensuring each guest finds their perfect match. Immerse yourself in our cozy atmosphere as you indulge in our exceptional Ramen offerings. To start your unforgettable culinary journey, contact us at 647-348-8555 for more information.
The greatest Indian curries and more can be found in Almere Haven at Holi Almere. Our goal when we set out on this adventure was to bring the vibrant essence of Indian flavors to the people of the Netherlands.


Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
Coriander powder in India is highly used in each and every dishes and cuisine. We are bulk exporters of coriander powder and best organic suppliers of it. We being Indian exporters pick out the organic spice which is fresh and pure


Local Restaurants, Cebu Languages was Established in 2009 for students that want to learn English. We offer IELTS English course preparation and TOEIC ESL Study courses for foreign students who travel to the Philippines. Since then we have seen a restaurant boom on Mactan Island. Mactan is home to every type of food students may wish for. Foreigners and expats have brought their native cuisine to Cebu and are making it an international eating hot spot. American, Australian, Dutch, German and Japanese are just a small sample of foreign restaurant owners that serve the restaurant community of Mactan and Cebu, There are countless restaurants within walking distance of our English Study Center. International and local franchises are to be found everywhere in Mactan and Cebu City. Students can expect to find their favorite cuisine and will have ample chances to try local favorites. Shopping malls are a great source of eateries and where most international franchises are found. Seafood and local specialties are part of the experience of learning English in Cebu. Our staff can direct you to their favorite eating establishments.
Fresh fruit and vegetables are a plenty at local stands and markets. Mactan Island offers all seasonal fruits and vegetables at low prices. The most popular of foreign students are Mangos, Mangostiens, Buko (cocnut), Sineguelus, Pinapple and Rambutan.


The Secret to Having Great Dinner Ideas Every Time
Having a meal plan is easier than you might think. Here are four simple ways I come up with a meal plan for the week:
Raid the Fridge
Look in your fridge and make a list of all of the random ingredients you have. It doesn’t matter that none of it seems to equal a meal; just make the darn list. Next, group things together that might pair nicely, like carrots and onions. Google the paired items, like “carrot and onion recipes.” Do this for all of the random ingredients from your list. Choose recipes that entice you. Save the recipe. Start a grocery list, adding the items from your recipes that you don’t have yet.
What You Love to Eat
Think of the meals you love to eat. These are the things you buy when you go out to eat. If you’re a sucker for a taco truck, then plan to make tacos at home. Don’t forget to add the favorites Mom or Grandma used to make to the list. What about what you ate two weeks ago? Were any meals so good that you’d want them again? Add them to the list.
Everyone has a cookbook lying around. Since the invention of Google, they don’t get enough love. I love something about my cookbooks; I can get them in my hands and turn the pages. Flip through a cookbook and find any recipes that call out. Be sure to add the ingredients to your shopping list.
When you hit a wall, you can always turn to the store’s ready-made freezer meals. Some ideas are pot pies, t.v. dinners, lasagna, pizza, ravioli, fried chicken, and stir fry mix of frozen vegetables to pair with steamed rice.
Okay, so you’ve got your meal plan. Now let’s talk about cleaning hacks. Cleaning the kitchen should be a simple, stress-free event.
Break it down into routines
Rather than try to tackle the whole kitchen all at once, have simple routines. While the coffee brews, sweep the floor. After dinner, put away the food and wipe down the stove and counters. As you cook, keep a tub of hot soapy water and wash the dishes from cooking, or rinse them as you go and load the dishwasher.
Make whatever needs to be done part of things you would normally do so you don’t have to give them so much thought. Space tasks out, so you’re not in the kitchen for over an hour struggling to get everything done. Enlist help whenever possible.
Rotate rags and sponges
Every morning when the coffee is brewing or when you first enter the kitchen, swap out your dishrag for a fresh, clean one. Toss any sponges in the washing machine or dishwasher. Alternatively, you can boil them on the stove or get them wet and microwave them for two minutes.
Boil a cup of chopped celery on the stove to give your house a fresh, clean smell. If you’d like to go for the smell of Fall, boil one teaspoon of each: cloves, ginger, cinnamon, and nutmeg OR one tablespoon of pumpkin pie spice. For a different approach, enlist an essential oil diffuser. My favorite blend is five drops of thieves oil, five drops of orange oil, and five drops of lavender oil.
The secret to a really great cup of coffee starts with a clean coffee pot. Run vinegar and water through your coffee pot to remove hard water build-up from inside the machine. Next, give the coffee pot a good scrub with soap and water. If you make your coffee with a reusable filter, make sure to give it a good scrub with hot soapy water as well.
Once everything is nice and clean, make your coffee with fresh cold water. Be sure you’re storing your dry coffee in an airtight container, and for added freshness, keep it in the freezer. If you’re grinding your beans, grind only enough for one pot each day for maximum freshness.
To make cleaning the microwave nice and easy, place a bowl of lemon water in the microwave and heat for five minutes. Carefully remove the bowl and wipe down the inside of the microwave; everything will be softened and smelling lovely from the steamy lemon water.
Wash the turning plate with hot soapy water and return it to the microwave. Dry out the microwave by turning it on for a few minutes. Place a paper towel on the turning plate to absorb future spills.
To give your sink that new shiny look, you’re going to need an old toothbrush and some dental floss. Use the dental floss to floss around the sink knobs to pull out the gunk. Scrub behind the sink and under the knobs with the toothbrush. Give the sink a good rinse. Finally, spray the entire sink with vinegar and wipe it down with a polishing cloth.
Baking Soda Is Your Friend
Use a paste of baking soda on the inside of the oven, then spray with vinegar. Let soak for thirty minutes. Wipe clean to reveal a beautiful clean range. You can use the same method on stained up baking pans to make them look new again.
Use a paste of baking soda to scrub stovetops, countertops, and sinks. I’ve removed some pretty nasty stains with baking soda. It’s especially great for cutting grease off the stovetop after cooking.
Place a dish of baking soda in the fridge to cut down odors. Sprinkle baking soda in the bottom of your trash can to reduce odors.
Those are some of my favorite kitchen hacks. You can find more great kitchen tips and tricks over on my Pinterest boards. Join me there for oodles of hacks and recipes. What are some of your favorite kitchen hacks? Let me know in the comments down below.


Telegraph Tap House is not just another bar. It is a destination that friends tell friends about where they can enjoy high quality beverages with complementing food. Our approachability, experienced staff, and relaxed atmosphere offer an unparalleled customer experience that keeps patrons coming back for more.
Housing equipment from bygone era, the building was used as the Telegraph Office until the late 1970s. Then in 2012, this historic Building was converted to a family friendly Gastro pub having kept much memorabilia from the telegraph days. Today, customers walk through the door and step in to the past.
The Telegraph Tap House has established itself as a place for neighbours and community to share in great food, fantastic beer and culture.
We are of the belief that beer can be at least as versatile as wine when it comes to food pairing. We offer 33 quality craft beers on draught representing a constantly rotating selection with many one-off brews, collaborations, and seasonal selections among them. A handful of craft ciders are also available on tap and in cans.
However, we are not total beer snobs. We carry a wide assortment of spirits, top-shelf bourbon, single malt scotch, and tequila. Our full-service bar also offers standard mixed drinks, signature cocktails and small selection of organically grown new world wines.
Telegraph Tap House has become a “true candy store of craft beers “. We have put together one of the most diverse craft selections in the southern Alberta & encourage you to come try the best beers from all over the province and beyond.
FROM THE KITCHEN
Head chef and his experienced culinary team has added an understated sophistication to our very accessible menu. The cross cultural menu reflects a strong desire to provide familiar, comforting dishes with an emphasis on quality ingredients.
Our meat, fish, poultry and vegetables are either sourced locally, ocean friendly, naturally raised or free run.
All of these elements combined invites you to Telegraph Tap House for a unique and inspiring experience.
"We believe in food and drink that meet the highest standard of quality, freshness and seasonality, by combining our love of craft beer with our passion for food”


🡳🡳🡳 KNOW MORE ABOUT OUR ORANGE POWDER 🡳🡳🡳
Can you imagine if you had Oranges all year round? Now it's possible with our Dehydrated Orange Powder. Real fruit, completely natural and healthy, in a package for 25 uses. Venture into the kitchen and create tasty and original recipes in a very practical and healthy way! Our fruit is dehydrated without the addition of sugars, dyes or preservatives, it seems like a lie but it's really just fruit!


Elevate your pub game at Sweet Brooklyn, where its steampunk aesthetic gets you into the Brooklyn vibe as soon as you walk in the door.
The imaginative decor includes a number of retro-future flourishes: gear art, metal-clad walls, and piped-themed furniture, all of which lend a unique, upscale look to this Crown Heights spot.
Sweet Brooklyn hosts a ton of events, with something going on every night of the week! Join in on karaoke, open mic, guest DJ sets, weekend bottomless brunch, and more.
Sweet Brooklyn’s edgy, lively, and of course sweet atmosphere is a direct reflection of the owners. These NYC natives and longtime best friends dreamt up this neighborhood bar long ago, and finally brought it to life here on Nostrand Avenue. Stop by for a fun, funky, delicious experience definitely worth your while.
Banana Bourbon French Toast
Thick cut sweet bread marinated in cinnamon buttermilk with banana and chopped walnuts, with bourbon, infused syrup
Sweet Brooklyn Brunch Burger
Fresh beef topped with candy bacon, fried egg on a brioche bun served with fries or salad
Crispy catfish with creamy cheddar grits served with a homemade herbed biscuit
Creamy cheddar grits with sautéed shrimp in seasoned gravy
Eggs, bacon, choice of home fries or grits served with a homemade herbed biscuit
Southern Fried Chicken and Waffles
Crispy chicken breast and fluffy golden waffles served with whipped cream and berries
Flavorfully Mild Jerk Black Bean Burger
Topped with pineapple salsa, aioli, on a toasted brioche bun with choice of fries or garden salad
It´s Yours! Omelette
With a homemade herbed biscuit
Your choice of any 3 options
Onions, Mushrooms, White Cheddar Cheese, Peppers, Spinach, Mozzarella
À LA CARTE
2 Eggs scrambled, fried or Egg Whites
Garden Salad (mixed greens, tomatoes, red onion, croutons)
Fried Shrimp or in a sauce
Fried Chicken breast
Home Fries with sautéed onions and peppers
Pork bacon or Turkey bacon
White Cheddar Grits


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The Olive and Greens
We helped The Olive and Greens soar to new heights! Our expert team boosted their brand, online presence, and customer traffic. From stunning visuals to easy-to-use menus, we elevated their upscale rooftop restaurant and bar in Zirakpur.
We are proud to have worked with The Olive and Greens, an exciting rooftop restaurant and bar in Zirakpur, to elevate their brand and drive more customers to their establishment.
Our team of experts provided The Olive and Greens with a range of services designed to increase their online presence and showcase the unique experiences offered at their restaurant. We started by creating a visually stunning and cohesive brand identity that perfectly captured the restaurant's upscale and contemporary vibe. Our team worked closely with the restaurant to design menus that were not only visually appealing but also easy to navigate for customers.
We also provided comprehensive social media management services, including regular posts featuring mouth-watering food photography that showcased the restaurant's delicious cuisine and vibrant rooftop setting. Our team created engaging content that highlighted the restaurant's unique features and special events, helping to drive more traffic to the restaurant's social media channels and website.
In addition, we implemented targeted advertising campaigns designed to attract new customers to The Olive and Greens. Our team used advanced targeting techniques to reach potential customers in the Zirakpur area and beyond, creating compelling ads that emphasized the restaurant's unique features and mouth-watering cuisine.
Finally, we provided professional food photography services to help The Olive and Greens showcase their dishes in the most visually appealing way possible. Our expert photographers captured stunning images of the restaurant's dishes, creating an online presence that truly reflected the restaurant's high standards of quality and creativity.
Overall, our work with The Olive and Greens was a great success, and we are thrilled to have helped this exciting rooftop restaurant and bar attract more customers and establish a strong online presence. Contact us today to learn more about how we can help elevate your business to the next level.
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It also called Zhushan Jinxuan and Jinxuan Oolong, It belongs to the light fermented hemispherical Baozhong Tea family.
Features of Jinxuan Tea: Fresh leaves are compact and hemispherical in shape, while the dried tea leaves are sandy green in color. It is well-known for its unique milky fragrance.
How to Prepare Milk Oolong Tea:
Heat water to 90c (add a little cool water to the cup with boiling water to reduce temperature) and add one teaspoon loose leaf tea per cup (apprx. 8 ounces). Infuse the tea leaves for 1-2 minutes depending on taste preference. May be infused 3-5 additional times.


Pearl Valley Eggs distributes an assortment of eggs to meet the needs of both our retailers and the consumers who enjoy our products. Varieties include:
A high-quality hen diet is key to producing classic white eggs that taste delicious, have strong shells and creamy yolks, and are chockfull of essential nutrients. Pearl Valley Eggs provides these laying hens a healthy diet free of hormones and steroids.
Hens that lay cage-free eggs roam freely and are fed an all-natural diet that does not contain any hormones, antibiotics, steroids, animal by-products, and recycled or processed foods.
These eggs meet the organic production standards set by the United States Department of Agriculture (USDA) and are laid by cage-free hens that feed on a diet that is all natural, vegetarian and certified organic. This certified organic feed does not contain any hormones, antibiotics, steroids, animal by-products, and recycled or processed foods.
A diet rich that is in flax and other plants high in omega-3 fatty acids is fed to hens that produce omega 3 eggs. These eggs have a higher content of fatty acids within their yolks. Research shows that eating foods high in omega-3 fatty acids provides many health and nutritional benefits.
A select assortment of eggs undergoes an additional safety step known as pasteurization to help eliminate the risk of Salmonella Enteritidis. During this process, the eggs are sent through a gentle water bath and heat is used to destroy any remaining bacteria and viruses. This same method is used in processing a variety of everyday foods including milk, cheese and juice.
Hens that are fed an all-vegetarian diet, which is also free of hormones, antibiotics, steroids, animal by-products, and recycled or processed foods, lay vegetarian eggs. This egg variety is rich in protein, making it an excellent choice for consumers who eat an all-vegetarian diet.


We pride ourselves on providing organic, fair trade tea and coffee. We work with local dairy suppliers and bakeries to source the freshest, highest quality offerings.
Sunny days guarantee that our patio will be full of guests enjoying a drink or treat. On not-so-sunny days, we also offer comfortable seating inside our cafe with free wifi!
Although we offer a wide variety of hot and iced drinks, we also provide savory and sweet food options. So whether you're stopping for your morning coffee, lunch, or an afternoon snack, we've got you covered!
Red onion, bell pepper and cheddar cheese.
Greek yogurt, agave nectar, granola and seasonal fruits.
Mixed greens, cucumber, cherry tom a to, feta cheese, red onion, kalamata olive and balsamic dressing.
Fresh and crispy heart of romaine, croutons, and ground parmesan cheese served with cream? caesar dressing.
Freshly chopped kale, heart of romaine, shredded carrot, garbanzo bean or quinoa, beet, grape tomato, red cabbage, red onion and cucumber, served with balsamic dressing.
All natural chicken, celery, red onion, dried cranberry and mayo on a bed of crispy lettuce or mixed greens, served with balsamic dressing.
Albacore white tuna, celery, red onion, pickle and mayo on a bed of crispy lettuce or mixed greens, served with balsamic dressing.
Heart of romaine, shredded carrot, cabbage, crunchy Asian noodle and peanuts, served with sesame dressing.
Albacore white tuna, celery, pickle, red onion, lettuce, mayo and mustard on organic multigrain bread.
Cucumber slices, provolone cheese, spinach, portobello mushroom, tomato, hummus and pesto on organic multigrain bread. Vegetarian.
Turkey breast, lettuce, tomato, provolone cheese, gouda cheese, red onion, bell pepper, mayo, pesto and mustard on ciabatta.
Chicken salad, lettuce, red onion, mayo and mustard on organic multigrain bread.
Grilled chicken, red onion, bell pepper and cherry tomato on a skewer served with whole wheat pita bread.
Oven roasted turkey breast, mozzarella cheese, qouda cheese, red onion, bell pepper, mayo and pesto on ciabatta bread.
Grilled chicken breast, bell pepper, red onion, mozzarella cheese, pesto, mayo and mustard on ciabatta bread.
Italian salami, ham, pepperoni, bell pepper, pesto, mayo, mustard, red onion and mozzarella cheese on ciabatta bread.
Albacore tuna, red onion, pickles and mozzarella cheese on ciabatta bread.
Spinach and mozzarella cheese on ciabatta bread.
All acai bowls are made with a base of blended acai, banana and apple juice and topped with any 2 toppings


Great goose leg nibbling!
Dear Foodies and Gourmet Lovers,
On December 18, 2023, we invite you from 12:00 to 14:00 to enjoy the pre-Christmas season with us. As every year, we will serve a perfectly roasted, crispy goose leg with traditional dumplings and hearty red and green cabbage. Don't miss this opportunity to enjoy a piece of culinary tradition at the Harnack House. Our reservation system opens on November 19. We recommend making reservations early to secure an unforgettable taste experience.
Price per person: 13 EUR (plate dish) including table water.
We look forward to your visit!
Please scroll down for table reservation.
If the Einstein Lounge is closed for major events, we will inform you here.


THE WHIMSICAL CAKERY
The Whimsical Cakery is an independent luxury cake design workshop based in Barton Seagrave, Northamptonshire. We specialise in creating bespoke contemporary designs for wedding cakes and deliver high-end cakes that surpass expectations.
Operated by cake designer Leanne Kelly for over nine years, Leanne has set up many wedding cakes at Dodford Manor. “Dodford Manor is a stunning wedding venue with wonderful staff. It’s always a pleasure to deliver and set up wedding cakes here.”
If you would like a wedding cake that stands out from traditional wedding styles, and also tastes superb, contact The Whimsical Cakery to arrange a no-obligation consultation.


What do the bagels contain?
Our bagels contain flour, fresh yeast, water, salt and sugar. They are suitable for vegans, with no dairy or eggs.
Do you boil your bagels?
YES, of course – it's the only way to make real bagels!
Are all the bagels fresh from today?
Yes, they are all freshly-baked so you can rest assured that you will be getting the best quality of bagel possible. This includes any platters you order.
Will the bagels be okay to eat tomorrow?
Yes. If you have any leftovers, you can keep them for tomorrow but you really need to keep them refrigerated overnight and consume them the day after, We don't use any additives, which means they are best eaten as soon as possible.
What are the ingredients of the Challah?
Flour, fresh yeast, water, vegetable oil, eggs, sugar and salt.
What is the food served on?
A black platter, but if there are any other requirements then just get in touch and we can discuss it.
How far in advance do I need to order a platter?
As far in advance as you like! We only ask that orders for the following day is placed before 12:00pm.
Do you deliver 7 days a week and what are your operating hours?
Yes, we are open 7 days per week and we can deliver between 8.00am -8.00pm.
What if we are not happy with the delivery?
What is the maximum number of people you cater for?
We can cater for up to 500 people.
Do you provide crockery, cutlery, and serviettes?
Yes, just let us know via the ordering system what you need. Options include plates, serviettes, cutlery and serving utensils.
I want to make some changes to options on your menu, is that possible?
Yes, we understand that you may want to switch some things around and we’re happy to look at any request and try and make it work. Just get in contact via email or give us a call to discuss.
How can we contact you?


Ananiadis Pizza Box
Packaging design for a pizza box that encloses a delicious experience! The Ananiadis Street Food company has its own aesthetic character designed by Artware and our new challenge was to design an original packaging, a pizza box, that embraces all the characteristics of its corporate identity, highlights the quality of its content and triggers the visual stimulus of the well-promised delicious pleasure.
To proceed with the packaging design of the Ananiadis Street Food pizza box, we chose to follow the guidelines of the brand identity in combination with the deconstructed linear depiction of the main characteristics / ingredients of the product enclosed in the packaging. The box’s square shape is combined with the circle of the pizza. Furthermore, since a pizza should always be cut in pieces, we combined the straight and curved lines to create all the visual elements of the packaging design. The 2D linear depiction of the ingredients themselves composes design patterns and underlines a fresh and modern look of the pizza box. This very fresh look is complemented by the hastags that are included both on the top and the side surfaces of the packaging, giving the pizza box a social media friendly character. The design’s color code embraces the natural color of the cardboard box, which underlines visually the originality of the product. Therefore, we used red, as it is the main color of the brand identity; shades of green, which predispose to the delicious pleasure included in the pizza box; and white, which highlights some characteristic visual elements, directly regarding the content itself.


Ramen Bowl Shirayuki Seikaiha
made in Japan
height: 8.5 cm
diameter 21 cm
White Ramen Bowl with white pattern of Seikaiha waves.
Japanese noodle bowls or Ramen Bowls
In addition to rice bowls and donburi bowls, larger bowls are used in Japan for Japanese noodle soup. The best known variety is probably ramen, which originates in China and differs from soba and udon in the type of noodles. In Tokyo alone, there are reportedly more than 5,000 ramen restaurants specializing in the production and sale of Japanese noodle soup. Many stores have their own recipe, and as with the Donburi, there are plenty of variations that vary by season or region.
Yokohama even has a museum for ramen, which you should definitely visit if you have a taste for Japanese noodle soup. We have many different pasta bowls that are perfect for cooking this specialty. An important distinguishing feature is the broth or soup in which the noodles are served. Basically these are Shoyu-Ramen (based on soy sauce), Miso-Ramen (based on miso paste), Shio-Ramen (based on a rather salty Dashi fish stock) and Tonkotsu-Ramen (based on a pork stock made by the Bones cooking). Pork, tofu, eggs and spring onions are especially popular as ingredients.


The eternal quest for low-cost Jamaican Blue Mountain Coffee, the famous coffee which comes in wood barrels, is one shared by millions of gourmet coffee lovers all over the world. Most of whom genuinely believe that if they search long and hard enough, they’ll find this extraordinary arabica coffee for a comparatively low price.
Unfortunately, this simply isn’t the case at all. If you ever come across Jamaican Blue Mountain Coffee on sale for a bargain price, you can rest assured it isn’t the real-deal. Unfortunate as it is, Jamaican Blue Mountain Coffee never has been and never will be a cheap specialty coffee (also called speciality coffee and third wave coffee)…period.


Breast-feeding mommas need breakfast, and they NEED IT NOW!
Eating for two actually starts after the baby is born – no one warned me of the breastfeeding HANGRY that strikes often, and it strikes hard. I knew that breastfeeding burned a lot of calories, but I didn’t realize that 500 calories a day would translate into being fine one minute, and then feeling fainty and sweary the next.
This breakfast has everything – it’s quick and easy, it has carbs and protein and fruit, and it uses oatmeal and flax seed to help milk supply. You can make it each morning, or make a big batch for the fridge so it’s ready to go with hunger strikes. You can eat it hot or cold too!
The basic ingredients, plus some substitution possibilities are listed below. Also, I don’t measure things, so give it the eyeball test and cross your fingers.
Oatmeal, quick oats – for a big batch of refrigerator oats, sub old fashioned oats
Raspberries – save for after the microwave if you find warm raspberries disturbing. also works great with blueberries or blackberries, and can be frozen from a bag if you can’t get good fresh berries or you can’t deal with that shit
Chia seeds = i bought a smaller bag from the self-serve part of the grocery store. was a little more economical
Flax seed – I believe flax seed to be the magic boob milk elixir. I totally notice a significant increase in supply when i add flax to my breakfast. I really like this Spectrum brand I found on Amazon because it has little bits of dried fruit which makes me feel super healthy and antioxidant-y.
Walnuts – or any nuts, but you gotta have some protein in your breakfast if you want to make it the next hour without needing breakfast #2.
Milk – I prefer almond milk, but use any kind you like.
If you need a little more flavor or sweetness try honey, chopped dates, or cinnamon.
Heat it up, serve it cold, make it single servings, make a big batch, whatever suits your needs.
Put all in a bowl and mix and shovel in your mouth as fast as possible.
Definitely goes well with a fresh cup of coffee.


Valentines Strawberry Heart Almond Tarts
Gas mark 180 degrees
10 minutes cooking time
Makes 16 hearts
90g oats blended to a flour
75g ground almonds
1 tbsp rice flour
2 tbsp melted coconut oil
1 tsp vanilla extract
2 tbsp oat milk
1 tbsp maple syrup
30g stevia granulated sugar (or coconut sugar)
1/2 tsp pink Himalayan salt
2tbsp rice flour to roll out pastry
No added sugar strawberry jam
Mix all dry ingredients together (except 2 tbsp rice flour for rolling out) in a bowl and then add melted coconut oil, milk, oat milk, maple syrup and mix well to form a ball of dough. If mixture is a little too wet sprinkle more rice flour into it.
Place in fridge for 1 hour to chill.
Pre heat oven.
Remove and spread 2 tbsp rice flour onto clean surface and rolling pin and roll out pastry to 1/2 cm thickness. Using heart cutter, cut into heart shapes and place onto baking tray covered with greaseproof paper.
Using thumb make an indent in centre of heart and spoon 1/2 tsp of the jam into each heart centre.
Keep rolling out pastry and cutting etc until all pastry has been used up.
Place in oven and cook for 10 minutes. Then remove from oven and allow to cool for a few minutes before transferring onto a wire rack to fully cook before eating.
Will keep for up to 4 days in airtight container.


Sometimes it is boring to just drink water. Just plain old water. You know the clear stuff our bodies need, crave, and live on. But if I am going to be honest with myself there are times, okay lots of times, that I just don't feel like drink.....water!
I am always looking for ways to drink my water, becuase my body needs it. So here are some ideas on how to drink the water in your system and yet have a refreshing taste to boot.
Lemon water- My favorite! 24 oz water container 1 lemon 1 ginger root Cut the lemon into slices. Cut three to four slices of ginger from the ginger root. Add both the lemon and ginger root to your container. Then fill the container with cold water. Swirl it around and your done!
Lime water- 24 oz. water container 2 small limes 1 tsp. of apple cider vinegar
"Cold"brew coffee and "Sun" tea
I am both a tea lover and a coffee lover. So I decided to try something new this year. I have made Sun tea for years, been raised on it, and basically LLLLOOOOVVVVEEE it! I also love cold brew coffee. I have made it many times. So I got the hair brain idea if I love it when I make Sun tea why try to make Sun coffee?! It works.
Sun Tea- I use a half gallon mason jar, you can use any glass container you want though, fill it with cold water. Decide what kind of tea you want to use. I use a fruit tea, my grandmother and mother used Lipton tea. I use 6 tea bags. How strong you want it determines the amount. I would not go over 8, it makes it very bitter. Then set the jar in the sun for 3 hours. After the jar has set you have your tea. If you want tradition Southern sweet tea I would have about half cup of sugar to the jar and mix well. In fact, you may have to mix off and on for awhile to get the sugar to mix!
Cold brew coffee- To make cold brew coffee most will fill a jar with water and then so much coffee. Let it set over night and then VAWLLAY!! This time I took a half gallon Mason jar and filled it with cold water. I used cup and a half of fine ground coffee to add to the water. You can add or less depending on how strong or weak you want your coffee. Then let it set for 3 hours. Strain your water to get rid of all the coffee grounds. You may have to do this more then once. I usually do this twice. Then you are done. At this point you can sugar, flavors, heavy cream, or half and half. Add what ever flavor that makes it enjoyable for you!
White House cookbook
Some of my friends know I have a love of books. Some even know that I have a passion for OLD books. To me they are like an old friend. Something that you can rely on, and glean so much knowledge from, especially when you find books from early 1900 and older. One of my passionate earnings is old cookbooks.
Old cookbooks are very different from today's cook books. The way they are written, and the way the recipes are structured. It intrigues me. With older recipes, early 1900's, you have wiggle room. The recipes are more of a guide or a map of how to make something. It is so different from today's recipes which are more of a how to make something. With all this said I found a new love, a old friend you might say. I found a new cookbook!
My new/old cookbook is the White House Cookbook. It was published originally in 1887. The version I picked up was published in 1899. I love it!! It is such a wealth of information. That is probably why I love old cookbooks. They are not just about the recipes. They are a how to be a homemaker. I am just giddy about this! I could go on for hours, but I won't..... for now. I am just going to leave you with this tid bit from the front page.
The White House Cookbook containing cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc.
So exciting!! Another great find in my day.
I am not a V8 drinker. My husband loves it. To me I could live with out it. The reason my hubby drinks though is because of the nutritional value. It got me thinking what if I made my own afternoon veggie smoothie. Her't e ya go, my afternoon smoothie.
Ingredients- 1 cup of spinach 2 pieces of celery (equals one cup) 2-3 cups frozen strawberries 3 cups of Tazo passion tea
Instructions- 1. If you don't already have your tea made, you want to make a batch of Tazo passion tea. You can also use a fruit juice like orange juice or apple if you want also. Basically you need a bit of liquid to help blend your "stuff".
2. cut up the celery into small pieces.
3. Add the frozen strawberries to your blender first. (on the bottom they crush up easier) Then add the celery, the spinach, and the tea or juice.
4. Now blend for 8 minutes. The longer you blend the smoother it is, so I blend for quite a while to get it nice and smooth.
And your done. Pour into your glass, and you have a sweet nutritional afternoon snack.
I love tuna fish sandwiches. I used to make them with mayo, a little bit of dill, and a lot of tuna. After talking to my friend, and the disadvantages to the way I was making them I asked for advice. She suggested the recipe below. And to tell you the truth there is no turning back! It is really good, and best of all it has a kick to it that I really like.
Tuna mix- 1 can of tuna 1 avocado 1 cup salsa 1 jalapeno pepper
1. peel and cut up the avocado. Place in your blender. 2. add the can of tuna to your blender 3. add the salsa to your blender 4 cut up your pepper, be careful, and add it to your blender 5. run on blend for 5 to 10 minutes until it is well blended.
Vallay your are done! This mix goes well on a sandwich, in a bell pepper, or just with plain tortilla chips. Best of all you are getting tones of good fat, good protein, and OMEGA. This is a lunch I can wrap my brain around.
Some of my friends have been asking about Kombucha and why I drink it. First for me it tastes good. I really do like the flavor, some people don't. I also like the fact that it is high in probiotics. It helps my system run better. So, today I wanted to share with my recipe for Kombucha.
First you will need to purchase a Scoby. There are many different places you can purchase your scoby. I purchase mine through Amazon. You are probably wondering what a scoby is.... A symbiotic colony of bacteria and yeast. Basically a form of bacteria that you are going to be growing in your tea.
Now that you have your scoby. Please make sure you have the following items.
2 Large glass jar that holds 1 to 2 gallons of water 10 bags of black or green tea wooden spoon clothe(I use muslin) to cover the jar pot to bowl your water
Please make sure to wash everything that you use thoroughly before your process begins. And do not use metal objects. It will contaminate your batch.
Step one- you need to brew your tea. I like strong tea. I boil my water then place 10 tea bags to approximately 2 gallons of water. I let it boil for 5 to 10 minutes. Then I let it set for 60 minutes with no heat.
Step two- take out the tea bags and discard. Pour all of the tea into your large jar. And let cool for 30 minutes.
Step three- take your scoby from the package and dump it with the fluid into your jar. Then cover with your clothe make sure it is secure with something, I use a rubber band.
Step four- place your jar in a dark cool area to set for 7 to 10 days. You need to remember storing your kombucha in a place where there is a large amount of smells like your kitchen might not be the wisest choice. The kombucha could absorb that smell.
Step five- after seven days you want to check your batch. The taste is up to you. It should have a slight vinegar taste to it, but not much. Again it is up to your taste buds. If it is not strong enough let it set for a few more days. I would not recommend going beyond 10 days.
Step six- when your kombucha is complete you can now add flavor to your tea. My family likes fruit flavor and I like chia. You will want to make a half gallon batch flavor tea. Once complete you will want to add it to ANOTHER glass jar. Once cool you can add your kombucha tea to the flavor tea. Remember your ratio is 20% flavor tea to 80% kombucha.
Step seven- Once combined place another piece of material over the top of the second jar. Again store in a cool dark area. And check your batch in 2 to 3 days. Again this is to taste, so if you like the taste at this moment place your jar in the refrigerator. If it is not strong enough let it set for another day or two. Do not go past 4 to 5 days.
After this you have made yourself a batch of kombucha. A couple of things to remember. Your tea only lasts for 10-14 days in the refrigerator. When you drink your homemade kombucha make sure to strain it. It will have bits of scoby in it, and it is rather slimy to drink. Lastly your scoby will grow. I did not know the beginning that it was important to cut your scoby down when it gets to big, about double the size.
Good luck!! You can check out my pinterest page for more ideas and recipes on kombucha.
A hot date night with your hubby!
Earlier this month I picked up a new cookbook just because of the name, and well the recipes too. It is Date Night In by Ashley Rodriguez. This has to be my new favorite cookbook, except for my gluten free books which hands down wins out every time. And that is a discussion for another day! I want to tell you about this new cookbook. It is GREAT. I love the recipes in it. They are unique and Ashley does a good job of explaining herself. I especially love the time line, and pantry supply list she gives you for each meal. The other little treat that Ashley has included is what really makes the cookbook though, her stories.
Ashley shares with her reader why she has created a Date night in cookbook. She talks of her marriage and family. She includes tidbits with each meal of why she created or the back story behind the meal. For me it was a chance to understand a bit more. Most of all it gave more inspiration in my own marriage on how to refocus on my husband.
If you are looking for new cookbook this would be the one.
Pecan Pie from 1960 article-
Dear Lover: I hope your life is worth more than one cup of white corn syrup, one cup of dark brown sugar, one-third cup of melted butter, one heaping cup of shelled pecans, three whole eggs, a dash of vanilla and a pinch of salt. Mix above ingredients well, pour into an unbaked 9 inch pastry pie shell and bake in 350 degree oven for 45 to 50 minutes. Cool and top it with whipped cream or ice cream. But served plain, nothing tops this! (PS I can't understand why anyone would refuse to share recipe. Sharing enhances the enjoyment.)
Poor man's cake
There was and is a tradition in our family. On every Christmas Eve we prepare a Poor Man's cake. You are probably wondering why? It is very simple.
Poor Man's cakes were made during the depression era. They were made with the basics in your kitchen and you used very little of the extras like butter, eggs and milk. Now we make it to remember where we come from and where we have gone. And it always helps us to appreciate the gifts that God has granted us over the past years.
Poor Man's cake
Ingredients 1 cup sugar 2 cups flour 1 cup water 1 cup walnuts chopped (optional) 1 cup raisins 1 cup chopped apple 1/2 cup shortening 1 tsp. soda 1 tsp. cinnamon 1 tsp. clove 1/2 tsp. salt
Directions Combine sugar, water, raisins, shortening, cinnamon, clove, ad salt bring to a boil for five minutes. Let cool. Sift flour and soda together. Add the flour mix to wet mixture. Blend well. Place into a lightly greased baking dish. Bake at 375 degrees till lightly golden brown. Poke center with tooth pick, if comes out clean the cake is done.
Sauce 2 tbsp butter 1 tbsp flour 1 cup water 1 cup vanilla
Melt butter in small pan, add flour. Stir and cook for a few minutes. Add water, stir until thickened. Remove from heat. Add vanilla.
Once the cake is done, and the sauce has cooled it is ready to serve. Just pour the sauce over the cake and add some ice cream. You have a wonderful warm tradition for your next Christmas Eve.
*For those of you who are gluten free you can substitute any gluten free blend with regular flour. Just make sure there is xanthum gum in your blend.
The pink salad
I found this recipe on Facebook last week. It is to die for!! The chef to create this wonderful salad is Kelley A Yellets, another person on facebook. For me I appreciate this salad because, well, no gluten and it has CRANBERRIES!! Who can not like a salad like this!!
Here is the recipe. Cranberry Fluff 1 14-ounce can whole berry cranberry sauce 1 20-ounce can crushed pineapple, drained 8 ounces frozen whipped topping, thawed (I'll make my own...my family is spoiled) 3 cups Mini Campfire® Marshmallows
In a large bowl, stir together cranberry sauce and crushed pineapple. Fold in whipped topping until thoroughly combined. Stir in Mini Campfire® Marshmallows. Cover and chill for at least two hours before serving. If you are like me and like to see pictures, and want more instruction than this check out the website The Makeshift Nest. Julie has the recipe and step by step instructions plus pictures on how to make this amazing salad.
These are really good doughnuts; moist, fluffy, and best of all made from scratch. I found the recipe in Homemade with Love by Jennifer Perillo. I highly recommend this cookbook. She has some wonderful recipes, and all of them of course are made from scratch. (Picture provided by blogs.suntimes.com)
Here is the doughnut recipe from her book.
1 Scant cup (130 grams) whole wheat pastry flour 1/4 cup (50 grams) granulated natural cane sugar 1 teaspoon (5grams) baking powder 1/8 teaspoon baking soda 1/4 teaspoon (2 grams) sea salt Freshly squeezed juice and grated zest of 1 lemon Scant 1/2 cup (110 ml) buttermilk 1 large egg 1 tablespoon (14 grams) unsalted butter, melted confectioners' sugar (optional)
Preheat the oven to 425 F (220 C). Grease a 6 count doughnut pan, and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg and melted butter until well blended. Pour over the flour mixture ad use a wooden spoon to stir together until just combined. Evenly spoon in to the prepared doughnut pan and bake for 8 to 9 minutes until the doughnuts are lightly golden and spring back when touched.
Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer them to a wire rack to cool completely. Use a small strainer to sift confectioners' sugar over the tops before serving, if desired.
*Options- I used regular white pastry flour instead of whole wheat. Also I substituted vanilla instead of lemon. And my second batch I made into chocolate doughnuts, but reducing the flour to 3/4 cup, and adding 1/4 cup dark chocolate powder.
Scant means barely or just sufficient.
I have found a new love. Now mind you it was not on purpose, I needed to rethink the amount of coffee I was drinking. When you drink 5 cups of coffee with cream and flavor a day you have to re think what you are drinking. Because I love hot drinks, I decided to try tea.
I have drank tea before in my life, and have enjoyed it. There lots of different flavors and kinds. But this last week a gal I know had me try Teavana loose tea. Oh my!! I have found a new love.
Did you there are a TON of different flavors of loose teas? I did not. And did you know that you can mix your loose teas to make your own special flavor? I did not! What fun this has been. I have found I really enjoy tea.
So here are just two of the "recipes" I have tried. One is mine, and one is from the store. From the store: Half Blueberry Bliss Half Pineapple Kona Pop
From my own kitchen: Half Strawberry Slender Pur eh Half Pineapple Kona Pop
I have found that Pineapple Kona pop is a good blender tea myself. It adds a bit of sweet, and cuts some of the bitterness that you might get from a black tea. (Strawberry Slender Pur eh)
Brew on ladies!!
I have to tell you I love pancakes. I have loved them all my life, well at least as long as I can remember. And with my kids it has been a tradition for me to make chocolate chip pancakes at least once if not twice a week. So for me to find out that I have to go gluten free was a rather sad day. But I persevered!!
I have now found a descent pancake recipe we can use!! I am pretty excited, and rightly so. The first attempt at the gluten free pancakes left me with mud. And I mean mud when I say mud. They were thick, grose, and could not cook all the way through. The second batch of pancakes were better. Unfortunately they were not pancakes, they were crepes. Which is close, but we really like our buttermilk pancakes. You know all fluffy and warm and good and well I could go on. The third time was the charm!
This morning I made my third batch of pancakes and it was a success!! Now mind you they did taste like wheat pancakes so that was a slight bummer for me. But beyond that they tasted like pancakes. No weird texture, no weird gummy taste, and no weird after effect. All of which happens when you start cooking with gluten free flour. And for those that cook with gluten free you know what I mean.
So with my success I wanted to share the recipe with you. Please note these are two different recipes in one. I am going to tell you about the first one, then I will tell you about the actual pancake recipe itself.
The first recipe is my flour blend. I got the recipe from Gluten free Girl, and I am pretty happy with it so far.
This particular blend does have a more wheat flavor because of the buckwheat I used.
Now for the pancake recipe. This recipe comes from Gluten on a Shoestring. And I have to tell you I really like her recipes A LOT.
Pancake mix and recipe
2 cups (280 g) flour blend 1 teaspoon of baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons of dark brown sugar ( it helps to cover some of the tastes and makes the mix sweeter)
The above recipe can be made ahead of time by doubling or tripling if you want. Just make sure to store it in a airtight container.
1 batch of pancake mix 6 tablespoons of room temperature butter 2 1/2 cups of milk (I used buttermilk, it gives it the right consistence) 2 extra large eggs
1. First heat your griddle surface or large, nonstick pan and coat generaoulsy with butter.
2. Place the dry mix in a large bowl and whisk to work out any lumps. Create a well in the center of the dry ingredients.
3. In another bowl combine milk and eggs. If you want a sweeter taste you can also add a bit of vanilla.
4. Now combine your wet ingredients with your dry ingredients. After you have worked your mix until it is smooth you can add the butter to the mix. I prefer to melt my butter, it helps to make the batter a bit more smooth.
5. Now you can ladle your mix onto your griddle. Let the pancakes sit until they start to bubble on the edges. Once you se the bubbles you can gently flip the pancake over. The side should be nice and gold brown. Let the pancake sit for about the same amount of time as before.
Once the pancakes are done remove from the griddle onto a plate and you can enjoy. Feel free to add things to the recipe. I have added chocolate chips, and recently I added white chocolate which I was told by my kids much better then the milk chocolate chips.


- History of the World, Told Through Recipes Tyler Gleckler 1:06:12
Max Miller is the creator and host of Tasting History with Max Miller.
On Tasting History, Max recreates recipes from around the world and across time, sharing the story behind these dishes and discussing the broader historical context. From Viking mead to Spartan staples, Celtic snacks, and 20th-century sweets, Max takes you back in time to learn about the world's favorite foods and how they tell the story of human civilization.
History Nerds United
Let’s make history fun again! Come listen to interviews with today’s best authors.


Beatriz (Bia) Flores was born in Vitoria da Conquista, Bahia/Brazil. Her love of the culinary arts, and the development of those skills, blossomed during the time she created the first self-service restaurant in Vitoria da Conquista, “A Quilo” (so named because customers paid for dishes by weight). The menu was unique, tasty—and proved to be a wild success.
Flores later moved to Salvador, Bahia, where she established a second similarly themed restaurant and a canteen. Both restaurants continue to serve local and loyal customers ranging from faculty at the university to local business professionals.
In 2001, Flores immigrated to the United States and married, while continuing to hone her culinary skills. Her travels to Italy, France, Germany, Austria, Switzerland, Spain, Portugal and other countries gave her additional insights into ingredients and cooking styles that she would incorporate into her own health-conscious creations.
In 2011, Flores took culinary courses at the famed Paris L’Ecole Lenôtre in Paris, where she added to her already impressive culinary repertoire. Her hundreds of original recipes—which span the worlds of traditional, modern and innovative cuisines—demonstrate an expert knowledge of spices, fruits, vegetables and natural ingredients found in open markets, food fairs and exotic shops around the world. One of her specialties is taking old recipes and putting a contemporary spin on them to create interesting and delicious dishes that would soar in any era.
Since 2009, Flores has written a culinary column for Gazeta Brazilian News; she’s recently been preparing a new column for Brazil Best. In 2012, she formed her own publishing company, registered in Florida, called “O Mundo Culinario.” Flores is in the process of writing her first book called the Culinary World of Bia Flores, which will be published in August 2012.


Mushrooms are our passion!
Founded in 2011, Franje is an organic fresh produce company dedicated to growing, distributing and marketing of organic gourmet mushrooms and a variety of herbs.
Our state-of-the-art farm is nestled in Hboub, Jbeil in Mount-Lebanon, where we cultivate four varieties of specialty mushrooms along with rosemary, thyme, basil and other herbs for top chefs, restaurants, hotels, and stores in Lebanon.
A commitment to create value for our clients. We safeguard quality at every step of the supply chain, by using the most advanced systems to guarantee freshness and to deliver our mushrooms at the peak of their perfection; clean, hand-picked, nutritious and organic.
Variety of Herbs
Our vision is to enrich lives, nourish people and create a healthy community.
We are committed to grow healthy, sustainably, fresh produce while educating our community about the benefits of healthy living and environmentally friendly farming practices.
Inspiring Lebanese chefs each day with new flavors, enticing recipes and expertly-crafted mushroom dishes.
A glimpse of recipes made by Lebanese Chefs using our Fresh Organic Porducts!
Because no matter how much you love them, raw mushrooms aren't are tasty as cooked ones.
Thankfully, some of Lebanon's great chefs are creating culinary magic with Franje mushrooms!
The farm is spread over a 10,000 m2 area in Jbeil above the Mediterranean, where computerized techniques and sensors are used in the procedure of planting ad harvesting mushrooms and herbs.


- 4 cucumbers, peeled and seeded
- 1 small or ½ large clove garlic
- 1 cup plain (or soy) yogurt
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 scallions, white and green parts, cut into 1-inch pieces
- ¾ cup fresh mint leaves, loosely packed
- ¼ cup water
- Salt and freshly ground black pepper
- Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
Photo by Mike Licht via Flickr used with CC Attribution license
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1½ cups low-sodium chicken (or vegetable) stock
- Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
- Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
- Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Adapted from Chow. Photo by Nick Saltmarsh via Flickr used with CC Attribution license
Galbi is Korean barbecued beef short ribs. Marinate the meat overnight to allow the acid from the pear and sugar to tenderize the meat. The meat will be so tender you can put on a good char and cook it medium.
Serves 4, enough for 2 lbs meat, flanken short ribs are preferable.
- 4 scallions, finely sliced
- ½ onion, finely chopped
- 1 asian pear, finely chopped
- ¼ cup dark soy sauce
- ¼ cup sugar
- 2 tbsp sesame oil
- 1 tbsp sake or mirin (rice wine)
- 2 tsp fresh ground black pepper
- 1 tsp sesame seeds
- 1 tsp freshly grated ginger
Photo by Stacey Shintani via Flickr used with CC Attribution, Non Commercial, Share Alike license
A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4
- 1 pound swordfish steak, about 1 inch thick
- ¾ pound penne
- ½ cup chopped fresh mint
- ¼ cup plus ½ tablespoon olive oil
- ¼ cup pine nuts
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
- Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
- Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
- When the fish is cool enough to handle, cut it into 1-inch cubes.
- Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
- Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
- In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
- Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup mint, and ½ teaspoon salt.
Photo by Max Straeten via morgueFile used with license
- 3½ pounds chopped seedless watermelon (about 12 cups) cut into 2 inch cubes
- 1 cup tequila
- 1 cup freshly squeezed lime juice (6–8 limes) plus lime slices for garnish
- 4 cups ice
- ¾ cup sugar
- Stir together sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to one week.
- Working in batches, purée watermelon in a blender until smooth. Past purée in batches through a fine sieve set over a large bowl, discarding solids as you work. Refrigerate juice until ready to use, up to 1 day.
- Stir together tequila, lime and watermelon juices with simple syrup in a large pitcher. Stir in ice and lime slices.
Photo by Feminist Julie via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 1 cup water
- ⅔ cup veg. oil
- 3 eggs
- 3 tbs sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1 tbs baking powder
- ½ cup flour
- 1 to 1½ cups corn meal
- In blender add water, oil and eggs
- Spin 5 seconds
- Add remaining ingredients
- Blend till smooth
- Pour onto hot griddle
Photo by Lynn Gardner via Flickr used with CC Attribution, Non Commercial, Share Alike license
This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach.
- 2 tbs. unsalted butter
- 2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices.
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
- 1 1/2 tsp. dry mustard powder
- 3-4 cups of water
- 1/4 tsp. baking soda
- 2 cups low-sodium chicken broth
- 2 oz. baby spinach (2 loosely packed cups)
- 3/4 cup shredded sharp cheddar (white preferred)
- 3/4 cup grated fine Parmesan cheese, plus more for serving
- pinch of cayenne
- Salt and pepper
- Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soda. bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
- Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to simmers, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Photo by Cookthinker via Flickr used with CC Attribution, Non Commercial, Share Alike license
The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8
- ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices
- 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
- ½ cup dices (½-inch) day-old Italian bread with crusts removed
- ¼ cup extra virgin olive oil
- 6 cloves of garlic, crushed
- ½ cup freshly grated Pecorino Romano cheese
- 1 whole peperoncino (dried hot red pepper) or ½ teaspoon peperoncino (crushed red pepper)
- 7 cups water
- In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the level of heat to medium-high and cook the potatoes, covered until they are tender but still hold their shape, about 18 minutes.
- Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut into 2-inch lengths.
- Stir the arugula and bread into the pot and let boil for another 10 minutes.
- Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic and peperoncino and cook, stirring, until the garlic is golden, about 3 minutes.
- Scrape the contents of the skillet into the soup pot and stir well. If using a dried whole pepper, remove it. Season the soup to taste wand serve in warm bowls, sprinkled with grated cheese and drizzled with more extra virgin olive oil.
Photo by Sharon K via Flickr used with CC Attribution, Non Commercial, Share Alike license
Makes 55 cookies
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cup flour
- 2 1/2 cups ground oatmeal
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cup chopped nuts
- 12 oz chocolate chips
- 8 oz grated chocolate bar
- Preheat oven to 375°
- Cream butter and sugars
- Add eggs and vanilla
- Mix together all remaining dry ingredients except chocolate & nuts
- Add dry mixture to eggs and sugar
- Mix in chips, nuts & grated chocolate
- Roll into balls and place 2″ apart on cookie sheet
- Bake for 10 min at 375°
Photo by Love from the Oven via Flickr used with CC Attribution, Non Commercial, No Derivatives license


2 cups flour
1/3 cup oil
1 cup salt
4 teaspoons cold water
4 teaspoons cream of tarter
food coloring (or non sweetened drink mix)
Combine all ingredients and cook mixture in a large sauce pan, stirring constantly, until the dough forms a ball. Turn dough out onto floured surface to cool. Once cool, kneed until smooth and elastic. Divide dough into 4parts and use food coloring to make each part a different color. Refredgerate in air tight containers.
THERE ARE OTHER RECIPES ONLINE IF YOU WOULD LIKE TO TRY THOSE OR YOUCOULD PURCHASE PLAYDOH.